Fusion Dinner at Chicha with Chef Isabel Chung from Fairmont Chateau Whistler
It’s not often we devote an entire post to a single event, but this one is just one that needs attention. I’m so sad to miss this one as I’ll be in Jasper at Christmas in November (which will be equally awesome), I just wish I could be two places at once. Scroll down for the amazing menu at Chicha.
Thursday, November 9th, 2017 at 7:00pm Price: $105.00 plus tax (dinner includes wine and gratuity) Limited to 36 guests (family style seating) BUY TICKETS
Shelome Bouvette, owner and executive chef of Chicha Restaurant, is a veteran Vancouver chef who is known for the modern Peruvian flavours she’s introduced to the city. Like most children, Shelome’s first encounter and love for food developed while watching cartoons (Julia Child and The Galloping Gourmet). Through the years, Shelome advanced to cook on her own before training with many of the city’s cutting edge restaurants, such as Bin 942, Delilah’s, Allegro, Ballantine and Lolilita’s on Davie. As an industry veteran, Shelome fuses Peruvian flavours with fresh, local Westcoast ingredients to create a modern Peruvian cuisine full of vibrancy and ethnicity that is reflective of the diverse culinary scene in Vancouver.
Chef Isabel Chung is the executive chef at Fairmont Chateau Whistler and a lifelong learner in the culinary industry. Shortly after Isabel began her culinary career in Calgary, her exceptional talents in the kitchen quickly promoted her to work at acclaimed restaurants around the world. From The Wildflower Restaurant to the award-winning Mallard Lounge and the AAA Five Diamond Olympic Hotel in Seattle, Isabel is never short of creating the next “never-seen-before” contemporary cuisine featuring local ingredients. There’s no doubt that Isabel’s indisputable expertise and technique combined with Shelome’s unique Peruvian flavours will elevate your palate for fusion cuisine.
November 9, 2017 EAT! VANCOUVER Collaborative Dinner
Reception: Plantain with a trio of Peruvian sauces
Rocoto Chili dusted toasted cancha (Peruvian corn)
Welcome pisco cocktail
First Course: Northern Divine Aquafarms Ltd Sturgeon Ceviche with lime, jalapeno, red onion, pickled red beet, sweet potato, harvest corn, cilantro, horseradish crème fraiche, Caviar
Wine Pairing: Pascual Toso Brut, Argentina
Second Course: Dungeness Crab Stuffed Basil Causa
hot smoked roof top honey salmon (pastrami spiced), Lemon yuzu aji Amarillo sauce
Wine Pairing: Tilimugui Single Vineyard Organic Torrentes, 2015, Argentina
Third Course: Pappa Rellena of Confit Brome Lake Duck
Chicha Morada (spiced purple corn sauce) w/ shaved baby carrot salad, pickled cherry vinaigrette
Wine Pairing: Medella Roal Gran Reserva Carmenere, 2013, Chile
Fourth Course: Lomo Saltado
Soy glazed 48 hour Pemberton Meadows Natural Beef short rib, roasted red pepper chutney, lumberjack fries, heirloom tomato vierge (with shallots, parsley, spices and seasoning)
Wine Pairing: Domaine Bousquet Organic Grand Reserva Malbec, 2014, Argentina
Fifth Course: Dessert
Pumpkin fritters, tres leche creme brulee, salted chili pineapple
dulce de leche macaroons, lime macaroons, coconut macaroons