When you work at a place like L'Abattoir, located in Vancouver's historic meat-packing district near a laneway known as Blood Alley, you might want to try something completely different when friends drop by your house. So says chef Lee Cooper, who grew up manning his father's A&W outlets before earning his chops across the pond at Heston Blumenthal's renowned restaurant The Fat Duck. Today, he spends long hours behind the stove at the acclaimed Gastown meatery, which he co-owns with two friends. When Sunday comes around, he and his wife like to host brunch at home, serving a menu that might include her signature cinnamon buns or scones. Cooper's contribution is often a rich and delicious quiche, which gives a nod to his West Coast aboriginal heritage and reminds him of catching and smoking fish with his uncles and cousins in Port Alberni on Vancouver Island.