As part of the Canadian Culinary Federation’s Conference of 2011, we present the Potlatch Supper, showcasing indigenous BC Products, cooked with traditional and modern methods.
Venue: Vancouver Community College
Date: June 13, 2011
Time: 6 pm to 10 pm
Dress: Summer Casual
Chefs: Chef JC Felicella, Chef Ben Genaille, Aboriginal Culinary Class, Vancouver Community College
Stations: From the butcher shop to the dessert shop, each kitchen and area will feature a traditional food paired beverage stations.
The Attendees: 500 chefs, delegates, media, and friends of food
Ticket Price: $100.00 – includes all food, beverages, taxes and gratuities – http://potlatchsupper.eventbrite.com/
The Menu:
Aboriginal Potlatch Supper
R and B Brewing Beer Station
Traditionally smoked salmon parsnip dumpling, pumpkin sauce
Eau Vivre Gewurztraminer
Tangled Vines 3 Blancs
Spot prawn, poached in bentwood box sweet onion, garlic cream
Haywire Pinot Gris
Misconduct Misfit
Spiced seafood cakes, corn puree dandelion salad
Rustic Roots Apple Pear
Bartier Scholfield Rose
Smoked trout apple salad young cress, wild mushroom vinaigrette
Cassini Pinot Noir
Rollingdale Pinot Noir
Rabbit sausage king oyster ragout, blueberry pine nut chutney
Black Cloud Pinot Noir
Hester Creek Character Red
Braised bison brisket roasted squash salad, roasted onions, natural sauce
St. Hubertus Oak Bay Foch
Fairview 2 Hoots
Roast venison loin sweet potato sauce, savory bannock bread pudding
The View Pinotage
Noble Ridge Meritage
Cinnamon bannock fritters Brown sugar cranberry sauce
Raven Ridge Iced Cider
Tugwell Mead
Bannock bread pudding, sundried berry egg sauce
Vista D’Oro
The View Optima
