Canadian Chefs' Congress

Behind the scenes of the Mystery Kitchen Tour fundraiser at the Vancouver Club

Written by Canadian Chefs' Congress on August 3, 2010 – 5:57 am -

Come take a peek inside the kitchen of the exclusive Vancouver Club as we set to task on the next Mystery Kitchen Tour fundraiser for the 2010 Canadian Chefs’ Congress. The kitchen was humming with activity as 9 chefs and their aides flowed through the aisles to get course after course out to our guests.

Reception

Canapes by Quang Dang, Executive Chef, Diva at the Met, Metropolitan Hotel:

Spiced Yarrow Meadows duck meat balls, young garlic puree; rare seared albacore tuna, Granville Island sake emulsion; poached cherry tomatoes infused with basil

Salt Spring Island goat cheese bread stix

Dinner

Jeremie Bastien – Owner / Executive Chef, Boneta

Spring salmon gravlax, nugget potatoes, avocado, pickled cucumber, crispy shallots

Township 7 “7 Blanc” 08

Sean Cousins – Executive Chef, The Vancouver Club

Chili and salt cured “free spirit” Hecate Straight halibut; Pacific seaweed salad, Vancouver Club roof top coriander, spot prawn brioche, squid viniagrette

Neck of the Woods Rosé, BC VQA Fraser Valley, Estate Bottled

Andrea Carlson – Executive Chef, Bishop’s

Baby beet with ricotta zucchini blossom fritters and red currant vinaigrette

Chandra Estate Winery Pinot Noir Rosé 2007

Chris Whittaker – Executive Chef, O’Doul’s, Listel Hotel

Seared Qualicum Beach Scallop, Chilliwack corn and saffron puree, bacon powder, Poplar Grove Tiger Blue panna cotta

2008 Averill Creek Pinot Gris

Josh Wolfe – Executive Chef, Coast Restaurant

Dungeness crab salad with pickled oysters and a sweet corn fritter

Mission Hill “Martin’s Lane” Riesling 2008, Okanagan Valley

Marc Thuet – Executive Chef, Thuet, Conviction Kitchen

Fraser Valley rabbit fricaasse, foie gras ravioli, chanterelles

Mezzacorona Pinot Grigio 2009 Trentino-Valle dell’Adige, Italy

Quang Dang – Executive Chef, Diva at the Met, Metropolitan Hotel

Lightly Smoked Yarrow Meadows Duck, Okanagan lapin cherry financier, fava beans, thyme essence

Desert Hills 2009 Gamay

Robert Belcham – Owner / Executive Chef, ReFuel, Campagnolo

Slow cooked Fraser Valley lamb collar navarin, radish, polenta, mint

Montagu Cellars Three Barrel Merlot 2006

Lisa Perkins – Pastry Chef – The Vancouver Club

Crème friache and tarragon pannacotta, black cherry pearls, white cherry puree, black pepper “crisp”

Satura Vinsera 2007 “Port Style” wine

Save the Date: August 22, 2010

Whether you enjoyed you dinner at the Vancouver Club or wish you had been there, we would love to see you at our next and last Mystery Kitchen Tour fundraiser on August 22nd.

Mystery Kitchen Tour Encore
August 22, 2010, from 6:30pm – 9pm
Pacific Institute of Culinary Arts
1505 West 2nd Avenue | Vancouver, BC

With the wild success of June’s Mystery Kitchen Tour, PICA Director Chef Julian Bond announced an encore event to be held in late August.

Who’s cooking? What’s on the menu? You’ll find out that night. If you’re determined to figure out the mystery before you arrive, we’ll be dropping hints at the Canadian Chefs’ Congress website, on our Facebook group page, and through Twitter.