Canadian Chefs' Congress

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.

Photo Gallery

The 100 seats we had originally released for this event are already sold out. Thanks everyone for your support!

We’ve gotten the okay from the Vancouver Club to up our event’s capacity to 120 guests, so we have now released these 20 spots, with priority registration given to those who had signed up for our waitlist.

Make sure to snap up these spots before they sell out for good!

We’re one week away from the next Mystery Kitchen Tour event, and only 16 spots are left! Get your tickets while you can.

On the fence about going? Got the top secret menu and the mystery chef line-up stashed away from prying eyes…but it’s time, we think, to give you some clues as to what to expect at the next Mystery Kitchen Tour.

Hint #1: A Chef with Conviction

This morsel was too juicy to not share! If you are a fan of Conviction Kitchen, this event may get you some face time with its stars.

Hint #2: Queen Bishop

Recognize this lady? If you’ve been keeping abreast of the locavore movement in British Columbia, you may already be aware of the strides she and her cohorts have made in bringing spectacular 100-mile diets to your table. Meet her and sample her fare on July 30th.

Hint #3: Ingredient List

If our less-than-subtle clues about 2 of our mystery chefs haven’t gotten you interested, perhaps this excerpt of ingredients from the sumptuous 7-course feast will.

• Yarrow Meadows duck
• Salt Spring Island goat cheese
• Chilliwack corn
• Dungeness crab
• Hecate Straight halibut
• BC spot prawns
• Zucchini blossoms
• Qualicum Beach scallops
• Pacific seaweed
• Black cherries
• Chanterelle mushrooms

Grab Your Tickets Today

We hope we’ve spurred your curiousity and convinced you to unravel the remaining mysteries by coming to this Mystery Kitchen Tour. See you there?