Tag Archives: Les Dames d’Escoffier

Les Dames d’Escoffier BC – Holiday Suggestions – Part One

Les Dames d’Escoffier Members Suggest Some Holiday Gifts

I am proud to say I am a member of Les Dames d’Escoffier, and I am honoured to be included in this group of strong and accomplished women. Les Dames d’Escoffier is a world-wide organizaion and can be decribed formally as “A leadership culinary organization composed of women who have not only achieved success in their professions, but who contribute significantly to their communities”, as stated ofiicially on our website.

In British Columbia we spend most of our time raising funds for scholarships for studies in wine, and culinary arts  and also contribute funds for classroom programs for children, specifically Growing Chefs and Project Chef.  But we also have full time careers, running our own businesses or helping our clients, employees and employers excel. I asked some of our Dames for holiday gift suggestions, specifically from their own businesses or those they contribute to.

gift certificateholiday gift certificates

Dame Nancy Wong

Gift of Good Taste from Provence Marinaside – This is one of our favourite places to dine and Les Dames even had their AGM here this year! Dame Wong suggests surprising your friends and family with a trip to France with a gift certificate to award-winning Provence Marinaside in Yaletown. Provence Gift Certificates are available in any denomination and can be purchased online or at the restaurant.

Don’t be Stuck for Gift Giving, Stuff a Stocking with Laughs from Vancouver TheatreSports – We went to TheatreSports several times this year and both Michael and I ended up on stage; I was even on for a whole show. Dame Wong reminds us that everyone needs a laugh and they are so easy to give with a Vancouver TheatreSports Gift Certificate.  VTSL Gift certificates are available in any denomination of your choosing. Certificates can be applied to any show performance or ICI course and are redeemable online or in person. They can be purchased either online or in person.

maverick apron

Dame Christine Blackwood

Maverick Apron – Blackwood Apparel

Dame Blackwood not only suggested this gift, but also made sure I had one to try for my cookie class that I had the night when I stopped in to visti her. I can put my own stamp of approval on this too. These aprons are super cool, and sturdy enough for even a busy pro chef, so you know they’ll last a long time in a home kitchen. The new Maverick line from Blackwood is all so very excellent, the jackets and pants would be very well received, especially if you have a fashionable chef in your life.thierry chestnutlogcake photocreditjohnsherlock

Dame Judy Ahola 

Thierry Cafe – Buche de Noel

I did a whole article on Buche’s last year I love these cakes so much. If you really want to impress, a Bûche de Noël, or Yule log cake as they are often referred to, is the item that tops off that decadent holiday dinner.  Dame Ahola suggests a Buche Noel from Thierry Cafe and reminds us that advance orders for several flavours of Chef Thierry’s buche de noel creations can be placed by calling 604.608.6870, online by emailing order@thierrychocolates.com.  Pick-up cakes on either December 23 or 24th.

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Dame Lee Murphy

We visited Vista d’Oro  this summer and left with several wines and jams. Dame Murphy’s pick is the 2008 D’oro – a red wine fortified with green walnut brandy from her winery and the Preservatory artisanal preserves  that she crafts. I am so looking forward to her cookbook coming out this year,  and these items are definitely on my wish list every year. If you’ve not sampled Vista D’Oro wines, head to Langley and make an afternoon of it.

 

Dame Daniela Cubelic

Dame Cubelic owns Silk Road Tea and items are available in her Vancouver and Victoria stores, as well as for purchase online.  Orders placed online that are over $50 receive free delivery too, so act quick. I stop by the Kits location often for tea and adore the tea pots and mugs there, in fact keep thinking of a specific to go mug with a reindeer on it that I just may have to have.

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Noel Spice Tea – This cosy herbal blend combines organic cinnamon, ginger, nutmeg and allspice with rose petals, chamomile and rooibos to create festiviTEA in a teacup.

Special Reserve Tea Collection Gift Box – An assortment of rare teas that celebrate tea craftsmanship, support biodiversity, the environment and small scale tea farmers.

jade cake stand

Dame Caren McSherry

Gourmet Warehouse is one of my favourite places to shop and Dame McSherry knows what food lovers want and I can’t help but wanting all these things myself too. All available at her store at East Hastings near Clark.

jade bowl

Mosser Glass Cake Platters and Bowl – Handmade in the USA, vintage design and beautiful for any table. Made of Jadeite Nesting bowls: $70.99 Cake Plates: $82.99

smoked oil

Arbequina Smoked Olive Oil – a brand new smoked arbequina olive oil from Spain. Its smoked using the traditional method (in oak wood for more than 15 days). Each bottle is numbered making it a very special gift as it is limited production. It comes with a pour spout and is sealed with red wax for freshness. Perfect for finishing fish, poultry, or meat. Price: $22.99

kombucha brew jar

Kombucha Kit – The first-ever fermentation crock to be designed specifically for kombucha brewing. It comes complete with its own filter and tap valve and allows you to brew and store your own kombucha at home. The rewritable label at the top of the crock makes it easy to identify each batch, while the booklet provides plenty of delicious recipes. Price: $45.99

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Dame Dana Lee Harris

Mionetto Prosecco! – This is a super deal and we have a bottle at home that we may just sip straight or devote to a house cocktail. Dame Lee Harris suggests making your holiday season sparkle with delicious Mionetto Prosecco! Only $15.99, save $2.00, until December 31st – available at BCLDB.

Hart House Restaurant

Can’t decide whose turn it is to host the big meal? Bring the whole family to Hart House Restaurant and let us do the cooking! Hart House Restaurant is offering a festive three-course menu on both Christmas Eve and Christmas Day $75 per person; Kids 10 and under: $38 Reservations by phone: 604-298-4278

Oyama Sausage Company

We love Oyama, especially their pork, of course! Pre-order all of our holiday specialties, then skip the line – use the Oyama Fast Lane!Oyama offers a Fast Lane service from December 17th to 24th. Just pre-order online or by phone: 604-327-7407 – allow 24 hours before picking up your order. No need to take a number, just come to the side counter – a great option when time is at its most precious. http://oyamasausage.ca/

What’s Good This Week – V. Oct 4 +

Thanksgiving is upon us and there are lots for ways to be thankful, give to others and treat ourselves this week!

Harvest Haus

Harvest Haus – Until October 9

Held under the Festzelte at Queen Elizabeth Plaza – Harvest Haus brings folklore from the 1st century to the Great White North. Combining modern fare with authentic European harvest traditions, gather your closest mates for the most gluttonous and gratifying weekends of the year.

The crunch of fresh produce, crackle of the grill, the fizz of the pour, the bite of the chopping block and the clinking of glassware. Applause. Laughter. Conversation. Music. The sounds of autumn! PROST! Located in Downtown Vancouver on the Queen Elizabeth Theatre Plaza, the Harvest Haus Halle seats up to 1,000 revellers. Choose from one of nine sittings, including a very special edition of Duelling Arts, to help celebrate the fruits of the season. Tickets

  • Yummy Foodies
  • Oyama
  • S’wich Cafe
  • German Pizza
  • Artisan Bake Shop
  • I Love Chocolate
  • German Crafts & Foods

snaxforkids

Snacks For Kids Fundraiser – Proceeds from Dinners at all Flying Pigs and WildTale – Oct 5

100 percent of proceeds from dinner food sales at WildTale Restaurant in Yaletown as well as its sister restaurants, the Flying Pig locations, will go toward this important cause Oct 5 dinner. Firefighters themselves will be on hand to greet guests. Vancouver Firefighters Charities provide nutritious snacks to Vancouver kids in need throughout the school year.

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Les Dames d’Escoffier FREE WINE TASTING!

On Friday, October 7 from 5pm-6:30 pm Les Dames d’Escoffier will be pouring our Dames White and Red all paired with cheese and charcuterie at Marquis Wine Cellars on Davie Street. Dame Mireille Sauve will be on hand to discuss the wines AND update us on the new rose she is currently fermenting. DAME Jennifer Schell’s latest cookbook, The Butcher, The Baker, The Wine and Cheese Maker, BY THE SEA , and third cookbook to date, will be available with a generous $10 going to our scholarship funds. AND I’ll be there too.

Eat Vancouver! Food Trends Tasting Class featuring Jackie Ellis, Denise Breyley, Sarah Stewart and Robertson Allen – Oct 5

tasting-class-guests

Jackie, Denise, Sarah and Robertson will share their top food trends with panel moderator Lindsay William-Ross, answer your questions, and then invite EAT! guests to taste some of their favourite hidden gems found throughout the Pacific Northwest and meet the producers who so passionately make these unique products. Pinnacle Hotel Oct 5 7-9 pm -$35

12 kings

12 Kings Pub – CRAFT BEER – October 7

OCTOBER IS CRAFT BEER MONTH and I wish to god I could drink all the beers!

CATEGORY 12 BREWERY TAP TAKEOVER
WHERE: 12 Kings Pub, 395 Kingsway, Vancouver
WHEN: OCT 7 @ 7pm

chambar

Cocktails at Chambar

For well over a decade, Chambar has built its reputation not only as a destination restaurant famous for its Belgian and North African influenced cuisine, but as a cocktail destination that has attracted and nurtured some of the city’s top talent. Step in and try the newest cocktail excellence from Philippe C. Grandbois, the new Creative Director of Mixology.  568 Beatty Street, Crosstown, Vancouver, B.C. www.chambar.com / (604) 879-7119

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Mulan in Vancouver – October 15

Mulan the Musical is coming to Vancouver, with a spectacular live performance at the Queen Elizabeth Theatre on Saturday, October 15.  Mulan is an exploration of adventure and victory that follows one girl’s determination to save her family. Expressing themes of loyalty and devotion through a captivating combination of dance, martial arts and music, Mulan tells the story of a young girl who takes the place of her ill father to fight in the army but must disguise her identity and serve as a man. Set in a time where a male from every family was conscripted to join the Chinese army, Mulan follows the courageous adventures of the main character as she sets out to prove her allegiance to both her family and China.

Complimentary Wine Tasting with Les Dames d’Escoffier at Marquis Friday October 7 5-6:30 pm

Learn More About Les Dames d’Escoffier and their newest fundraiser, #Dameswine this Friday

On Friday, October 7 from 5pm-6:30 pm at Marquis Wine Cellar, several members of Les Dames d’Escoffier will be pouring free samples of Dames White and Red all paired with cheese and charcuterie. Dame Mireille Sauve will be on hand to discuss the wines AND update us on the new rose she is currently fermenting AND Dame Jennifer Schell’s latest cookbook, The Butcher, The Baker, The Wine and Cheese Maker, By The Sea, will be available with a generous $10 going to women’s scholarship funds. It’s not too early to start your Christmas/Holiday shopping!

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Marquis Wine Cellar’s John Clerides interviews Winemaker Mireille Sauve about Dames Wine

About Dame Wines

Sommelier Mireille Sauvé capitalized on a local abundance of female talent and, leading a group of BC’s most wine-savvy women, recently launched the province’s newest wines; Dames White 2015 and Dames Red 2013, with 100% of the profit going to fund women’s education in the fields of food and drink. The wines have now hit the shelves in BC’s top private liquor stores and are featured on restaurant lists throughout the province so that consumers province-wide can #drinkforacause!

dames wine group bottling

Sauvé reached out to established women within the industry to source the grapes for the Dames Wine and is using #girlpower right through to the sales channels. Industry pioneer Anne Sperling of Sperling Vineyards runs the vineyard where many of the grapes were sourced, Katie Holmes of Summerhill Winery and Janice Meyer Stevens from Meyer Family Vineyards and tolled alongside Sauvé from the cellar to the bottling line and Kirsten Munro heads up sales in the Okanagan, and these are just a few of the fine women involved in the project.

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The 2015 Dames White is a dry, aromatic blend of 80% Pinot Blanc, 10% Riesling and 10% Gewurztraminer. Light-bodied with a lively acidity, it pairs best with shellfish and seafood, especially California Rolls. The 2013 Dames Red is an organic blend of 70% Merlot and 30% Syrah and is a luscious, fruit-forward wine, with flavours of plum and toasty vanilla that complement good cheeses and meats. Both wines are made exclusively from Okanagan Valley fruit and were produced at Meyer Family Vineyards as a custom crush, with Mireille Sauvé as Winemaker.

These wines celebrate the work that women are doing in the province’s wine industry, while providing funds for education for those rising up in the ranks. Sauvé herself was a scholarship recipient through the Les Dames d’Escoffier program where the funds will be channelled, and credits the contribution for allowing her to complete her dream of becoming a Sommelier – in fact Canada’s youngest female Sommelier – graduating from George Brown College in 1997.

520 cases of wine (6,240 bottles) were produced and are selling fast; the wines retail for $25 per bottle, exclusive of taxes, on www.dameswine.com and in private liquor stores and restaurants across BC (prices vary – click here for current list).

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About Les Dames d’Escoffier BC Chapter
Les Dames d’Escoffier is the only organization of its kind: a world-wide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality. The invitation-only membership, composed of 36 individual chapters across the United States, Canada, the United Kingdom and Mexico, is highly diversified and reflects the multifaceted fields of contemporary gastronomy and hospitality. The mandate of the BC Chapter is to support the advancement of women in the hospitality and culinary domains as well as fostering industry excellence through educational and charitable activities.

For information on Les Dames d’Escoffier BC Chapter and updates on its various events and programs please visit: http://www.lesdames.ca   Facebook  Twitter @LesDamesBC . Support Dames Wine with the hashtag #DamesWine.

 

WHEN October 07, 2016 at 5pm – 6:30pm

WHERE Marquis Wine Cellars 1034 Davie
Google map and directions

CONTACT Danielle · Events@marquis-wines.com · 604 684 0445

Lidia Bastianich An Inspiration and A Gala Guest

Lidia Bastianich Visits Vancouver – Honoured at Les Dames d’Escoffier Gala

If memory serves me right, Lidia Bastianich, the Italian-born American restaurateur, cookbook author and television host, last visited Vancouver in 2013 with her newest book at the time, Lidia’s Commonsense Italian Cooking. This is in fact, exactly how Bastianich presents herself, as a person with a lot of common sense, one who worked so very hard to get to where she is today, because, well, that’s just what one does.

lidia bastianich

Life did not begin simply for Bastianich, as a child her family escaped post-war Yugoslavia to Italy and eventually were granted passage to America under the displaced persons act when she was twelve.  She met her husband in 1966 and they opened their first restaurant in Queens in 1971, and a second there before selling both and moving on to Manhattan. From there the Bastianich empire grew and Lidia eventually took over after her husband and she divorced, and he passed his shares on to the two children they’d had. These children eventually became a key part of the Bastianich empire.

Television fame came to Lidia through the beloved Julia Child,  in 1993, when Child  invited her to tape and episode for Julia Child: Cooking With Master Chefs, which featured acclaimed chefs from around the U.S., preparing dishes in their own home kitchens. From their Bastianich went on to have her own show.

Bastianich’s has much success in the restaurant world, and she has managed to do it all; a mother, wife, restaurateur, TV Host and more, all in a world when men were usually, and are still, at the helm. The Vancouver chapter of Les Dames d’Escoffier, will honour her on September 23, 2016 at a Gala at the Four Seasons Hotel and we can’t wait to spend the evening among her and some of the other chefs and characters that are joining us to present this special evening.

Lidia Bastianich

Bastianich was asked during her last visit, “How did you get your children into the business?” and her answer shows that despite the fact she’d blazed a trail, she still didn’t want this difficult and challenging life for them.

“The children would come to the restaurant and eat. There was always unity. I always told them this is not what you want to do with your life. My son, Joe Bastianich, completed a Master of Business and daughter, Tanya Bastianich Manuali, a PhD in Art History and Joe went on to spend several years on Wall Street.
Every summer the kids came to Italy and they must have just naturally absorbed it, despite my warnings. One day Joe sat at the bar at Felidia (theie flagship restaurant) and told me he was quitting his job to spend time with with me at the restaurant. After a discussion, I gave in and we went to Italy for a year and worked in a variety of kitchens, absorbing the knowledge, and learning much along the way. Back in America, we opened our first restaurant together, and then we meet Mario Batali and I credit a lot of our success to his sense of business.”

Her daughter was a Professor at Syracuse in Italy and, after finishing her degree, moved back to the states to start a family and moved just two blocks away. After Tanya’s first child was born, Lidia asked her to do some of the research and now Tanya assists in production and has alleviated the workload. Tanya’s husband, a lawyer, is also involved.

Lidia’s advice? Know when you need to be Mother and Grandmother and know when you need to be a business women. Something that can’t be easy to draw the line at always, I am sure.

Lidia Bastianich will be in Vancouver for a variety of television appearances, a book signing at Gourmet Warehouse on September 22 and the Les Dames d”Escoffier Gala on September 23.

Les Dames D’Escoffier Present Una Bella Notte Con Lidia Bastianich
Gala Dinner with Chef/Owner/TV Personality Fundraises
For Les Dames d’Escoffier Scholarships

An unforgettable evening of Italian food, wine and song is in store for fans of Lidia Bastianich as the BC Chapter of Les Dames d’Escoffier honours the Emmy award-winning TV personality, cookbook author and restaurateur. Sit down for a Gala dinner with Lidia on September 23, 2016 at the Four Seasons Hotel Vancouver and support Les Dames d’Escoffier’s outreach and scholarship programs. Now, that’s amore!

Una Bella Notte con Lidia begins with a Champagne Taittinger Brut Reserve reception and is followed by a multi-course dinner prepared by Vancouver’s leading chefs with exquisite wine pairings. The evening closes with an after lounge party. The witty and genial Fanny Kiefer raises a glass or two amidst the dinner party chatter as special guests share their favourite Lidia stories.

In conjunction with the participating luminary chefs, Les Dames member and Executive Chef Margaret Chisholm of Culinary Capers Catering has created the following menu for the magical evening of food and wine.

Lidia Bastianich

Les Dames D’Escoffier Gala Honours Lidia Bastianich

Reception

Lidia’s Octopus Salad on Potato
Frico, Moscato Poached Pear, Black Pepper Mascarpone
Gnocchi with Rosemary Brined Walnut, Roast Squash and Brown Butter
Margaret Chisholm, Culinary Capers Catering
Champagne Taittinger Brut Reserve

Dinner

Albacore Tuna Tonnato
JC Poirier, Ask for Luigi, Pizzeria Farina and Pourhouse
Duckhorn Vineyards Napa Valley Sauvignon Blanc 2015

Grilled Sea Scallops, Cauliflower Salad and Green Herbs Coulis
Weimar Gomez, YEW seafood + bar, Four Seasons Hotel Vancouver
Tightrope Winery Riesling 2015

Cannelloni of Chocolate with Duck Confit
Pino Posteraro, Cioppino’s Mediterranean Grill & Enoteca
Tenuta Olim Bauda Rocchette Barbera D’Asti 2012

Mixed Mushroom Carnaroli Risotto
with Truffle, Parmesan, Cherry Reduction, Arugula Pesto
Les Dames alumni and Season 2 Chopped Canada champion, Alana Peckham,
Northwest Culinary Academy of Vancouver/Alligga
Marimar Estate Mas Cavalls Pinot Noir 2008

Lo Stock Farms Squab, Painted Mountain Corn Polenta, Lacinto Kale, Anise
Robert Belcham, Campagnolo and Campagnolo Roma
Tommasi Valpolicella Classico Superiore Ripasso 2014

Primo Bistecca Tagliata
Jean-Claude Douguet, Gotham Steakhouse & Bar
Duckhorn Vineyards Napa Valley Merlot 2013

Chocolate Almond Torte, Poached Pears, Pecan Wafers, Blackberry Ice Cream
Rhonda Viani, West
Taylor Fladgate 10 Year Old Tawny Port

After Lounge

Artisanal Limoncello Cheesecake Gelato
James Coleridge, Bella Gelateria
Terra Serena Prosecco – D.O.C. Treviso and Gillespie’s Fine Spirits Lemoncello

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Each guest receives a signed copy of Lidia’s cookbook, Mastering the Art of Italian Cuisine as a memento of the evening. All funds raised benefit the outreach and scholarship programs of the BC Chapter of Les Dames d’Escoffier, including Project Chef and Growing Chefs. Seating is limited for this one special evening and once-in-a-lifetime chance to meet an iconic personality and fellow New York based Les Dames d’Escoffier member, Lidia Bastianich. Tickets are selling fast for this Italian inspired evening.

Les Dames d’Escoffier Gala
September 23, 2016
Four Seasons Hotel Vancouver
791 West Georgia Street, Vancouver, BC  V6C 2V4
Reception: 6:30 pm to 7:30 pm
Dinner: 7:30 pm to 11:00 pm
After Lounge: 11:00 pm onwards

What’s Good In September – Into the Fall

What’s Good In September? So many delicious events in and around Vancouver!

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Thanks to Fiona Forbes and CKNW for having me on to talk about the fall events. Clip here.

Top Drop Wine Tasting – Sept. 8

Annual grand tasting featuring all international, terroir-focused wineries, craft breweries, cideries, food purveyors and more!

Event proceeds proudly go to the BC Hospitality Foundation. For a full list of participants, click here! Tickets $78

Feast of Fields

Feast of Fields 22nd Annual – Sept. 11th

I won’t be missing this one this year, last year I was away and had severe fomo.  From 1-5 pm at Laurica Farm in Aldergrove wander through the farm and chat with farmers, chefs, winemakers and artisans. Live music, lots of BC wine and beer and gourmet creations from BC top chefs.

Feast of Fields is FarmFolk CityFolk’s largest annual fundraiser. Funds raised from these events support FarmFolk CityFolk’s work to cultivate a local, sustainable food system in British Columbia.  Tickets

wraith

Supercar Weekend – September 10/11

Unveiling the Rolls-Royce Black Badge Wraith. A few years back I test drove the Wraith, I wonder if they’ll let me take this one up to Squamish? Black Badge is an intoxicating new incarnation of the Rolls-Royce marque; the most powerful Rolls-Royce, will make its first appearance in Canada at Luxury & Supercar Weekend.  180 innovative automotive designs will be displayed
at the 7th annual Luxury & Supercar Weekend. 11-5 pm at Van Dusen Gardens. At the gardens: Jaguar Land Rover presents “Restaurants in the Round” featuring some of the finest Chefs and gourmet experiences. Tickets

+ Ancora and Executive Chef Richardo Valverde
+ Bamboo Grove Restaurant and Executive Chef Ming Yeung
+ Dynasty Seafood Restaurant and Executive Chef Sam Leung
+ Juniper Kitchen & Bar and Executive Chef Sarah Stewart
+ La Pentola and Excutive Chef Travis McCord
+ Peninsula Seafood Restaurant and Executive Chef Kenji Ikeda
+ The Greek by Anatoli and Executive Chef Chris Krys

Hawksworth in the Garden
David Hawksworth, in association with Luxury & Supercar Weekend, is offering a unique al-fresco culinary experience in the heart of VanDusen Garden. Brunch & Lunch seatings will be taking place on September 10 & 11.  Reservations are now being taken, please contact Hawksworth Group at 604.605.3326 ext.1 or email events@hawksworthrestaurant.com to secure your table.

More Celebrity Chefs in the VIP (Adult 19+) Lounge:

  • Bauhaus Restaurant and Executive Chef Stefan Hartmann in the Dilawri section
  • Boulevard Kitchen & Oyster Bar Lounge and Executive Chef Alex Chen
  • Shangri-La Hotel Vancouver’s Market by Jean Georges and Executive Chef Ken Nakano at McLaren VIP lounge

slow fish

Chefs’ Table Society of BC’s Slow Fish Dinner – September 18

The evening starts with PICA culinary student-prepared canapés, and libations including BC wines. Next, attendees move through the school’s eight professional teaching kitchens to meet the visiting chefs, who will each offer a tasting-sized portion of local sustainable seafood delicacies paired with wines from Salmon Safe wineries: Culimina Family Estate Winery, Haywire Winery, Inniskillin, Jackson-Triggs Okanagan Estate, Kalala Organic Estate Winery, Sage Hills Winery, Seven Stones Winery, Tinhorn Creek Vineyards with more to come! The event will end with gelato from Bella Gelateria.

The event is presented by The Chefs’ Table Society of BC, whose mandate is to support sustainable food production and BC producers. Leading the event is Chefs’ Table Society chef Darren Clay, executive culinary chef instructor at Pacific Institute of Culinary Arts. Other participating chefs include:Lisa Ahier, SoBo, Karen Barnaby, Albion Farms and Fisheries, Ned Bell, Oceanwise/The Vancouver Aquarium, Sean Cousins, The Vancouver Club, Meeru Dhalwala, Vij’s/Rangoli, Bruno Feldeisen, Semiahmoo Resort, Roger Ma, Boulevard Kitchen and Oyster Bar, and Thompson Tran, The Wooden Boat.

The intention of the event is to raise awareness for Slow Fish Canada (a Slow Food initiative) and its role in protecting our oceans. The quality and variety of the ocean’s bounty will be in the spotlight at this special dinner.  Tickets.

garagiste

Garagiste Wine Tasting including Dames Wine – Sept 18

Canadian Tire Garden Market- PENTICTON
Sunday, September 18, 2016, 2 – 4:30 pm.  An awesome wine tasting experience that includes small bites by Gregor’s Gourmet & live music from Chicken Like BirdsTix available on Eventbrite- click for TICKETS HERE  OR purchase at the Canadian Tire store in Penticton
*TRADE TASTING is from 5 – 6:00 pm. Trade please RSVP to: 
 
winepartycanada@gmail.com
Find more info on the festivals at: garagistenorth.com
lidiaChefs’ Table Society of BC’s Slow Fish Dinner Returns.
Act Fast to secure your Slow Fish Dinner tickets!
 

Les Dames d’Escoffier honours Lidia Bastianich – September 23

I’m a proud member of the BC Chapter of Les Dames and we are honouring Emmy award winning TV personality, cookbook author and restaurateur, Lidia Bastianich. Renowned as the Nonna of Italian cuisine, Lidia’s four New York acclaimed restaurants, Felidia, Becco, Esca and Del Posto along with Lidia’s Pittsburgh and Lidia’s Kansas City showcase her indisputable roots peppered with family recipes and signature dishes. Sante! Check out the chefs collaborating, stellar menu and tickets here.

Reception Lidia’s Octopus Salad on Potato
Frico, Moscato Poached Pear, Black Pepper Mascarpone
Gnocchi with Rosemary Brined Walnut, Roast Squash and Brown Butter
Margaret Chisholm, Culinary Capers Catering
Taittinger Brut Reserve Champagne

DinnerAlbacore Tuna Tonnato
JC Poirier, Ask for Luigi, Pizzeria Farina and Pourhouse
Tightrope Winery Riesling 2015

Grilled Sea Scallops, Cauliflower Salad and Green Herbs Coulis
Weimar Gomez, YEW seafood + bar, Four Seasons Hotel Vancouver
Duckhorn Vineyards Sauvignon Blanc 2015

Cannelloni of Chocolate with Duck Confit
Pino Posteraro, Cioppino’s Mediterranean Grill & Enoteca
Tenuta Olim Bauda Rocchette Barbera D’Asti 2013

Mixed Mushroom Carnaroli Risotto
with Truffle, Parmesan, Cherry Reduction, Arugula Pesto
Les Dames alumni and Season 2 Chopped Canada champion, Alana Peckham,
Northwest Culinary Academy of Vancouver/Alligga
Marimar Estate Mas Cavalls Pinot Noir 2008

Lo Stock Farms Squab, Painted Mountain Corn Polenta, Lacinto Kale, Anise
Robert Belcham, Campagnolo and Campagnolo Roma
Tommasi Valpolicella Classico Superiore Ripasso 2014

Primo Bistecca Tagliata
Jean-Claude Douguet, Gotham Steakhouse & Bar
Duckhorn Vineyards Merlot 2013

Chocolate Almond Torte, Poached Pears, Pecan Wafers, Blackberry Ice Cream
Rhonda Viani, West
Taylor Fladgate 10 Year Old Tawny Port

After Lounge Artisanal Limoncello Cheesecake Gelato
James Coleridge, Bella Gelateria
Terra Serena Prosecco – D.O.C. Treviso and Gillespie’s Fine Spirits Lemoncello

Each guest receives a signed copy of Lidia’s cookbook, Mastering the Art of Italian Cuisine as a memento of the evening. All funds raised benefit the outreach and scholarship programs of the BC Chapter of Les Dames d’Escoffier, including Project Chef and Growing Chefs. Seating is limited for this one special evening and once-in-a-lifetime chance to meet an iconic personality and fellow New York based Les Dames d’Escoffier member, Lidia Bastianich. Come join us for a delicious evening and a taste of Italy. Seating is limited for this sell-out event so register now.

Les Dames d’Escoffier Gala
September 23, 2016
Four Seasons Hotel Vancouver
791 West Georgia Street, Vancouver, BC  V6C 2V4
Reception: 6:30 pm to 7:30 pm
Dinner: 7:30 pm to 11:00 pm
After Lounge: 11:00 pm onwards

truck

Chefs’ Table Society Brings Chef Collaboration to Yaletown – September 13

Restaurant and Food Truck Chefs come together
On September 13, the Chefs’ Table Society of BC, in partnership with the Yaletown BIAand the Streetfood Vancouver Society host the inaugural event Chef Meets Truck in Yaletown at the intersection of Hamilton and Nelson. The event will run from 6:30pm-9:30pm and consists of Vancouver restaurant chefs hopping on board local Food Trucks to serve up the foodie event of the season. This collaborative event brings Vancouver’s hottest restaurant and food truck chefs together for the first time ever.
Tickets include food samples from the eight participating food trucks, as well as, wine and beer samples from Nichol Vineyard, Lock and Worth Winery and Brassneck Brewery.
A portion of the ticket sales will be donated to the Greater Vancouver Food Bank.
Participating food trucks and chefs include:
Community Pizzeria with guest chef Angus An (Maenam)
Feastro with guest chef Lucais Syme (Cinara)
Fliptop with guest chef Vikram Vij (Vij’s)
Kafka’s Coffee Truck with guest chef Christophe Bonzon (Chez Christophe)
Mom’s Grilled Cheese with guest chef Travis McCord (La Pentola)
Roaming Dragon with guest chef Scott Jaeger (The Peartree)
Le Tigre with guest chef Erik Heck(WildTale)
Via Tevere with guest chef Phil Scarfone (Nightingale)
feast

New Westminster Feast on the Fraser 10 Days. 10+ Events.  1 Mouth-Watering City – September 23+

Feast on the Fraser is a 10-day culinary experience that pairs food and fun with a signature event each day. New Westminster has emerged as an exciting destination for food, arts, culture, and entertainment within Metro Vancouver. Through the collaboration of local businesses and organizations, Feast on the Fraser is sure to ignite everyone’s palate.

RiverFest September 24 – Fraser River Discovery Centre Free Event

Shucking & the Samson V September 24 – Samson V & Boathouse TBA

12th Street Foodie Tour September 25 – 12th Street Buy Tickets – $45

Beats & Eats September 26 – Hub Restaurant Buy Tickets – $25

Cooking Demo & Dinner with Chef Dante September 27 – Wild Rice Bistro Buy Tickets$65

Paint + Sip Nite September 28 – 100 Braid Street Studios Buy Tickets – $65

Royal City Farmers Market Longtable Dinner September 29 – Tipperary Park Buy Tickets

$45 Pizza & Beer Night September 30 – Boston Pizza & Steel + Oak Buy Tickets – $25

Dinner Cruise October 1 – Paddlewheeler Riverboat Tours Buy Tickets – $65

Rise & Shine October 1 – Good to Go TBA

An Ode to Lulu October 2 – Match Eatery & Public House

Vikram_Vij

The Shops at Morgan Crossing Presents: Wine Tasting Event – September 12th at My Shanti

The Shops at Morgan Crossing, My Shanti & The Peace Arch
Hospital Foundation Presents- Uncork the Spirit of Giving
Wine Tasting Event. From 6:30 – 9:30pm at
My Shanti. Featuring all local wines and paired with signature appetizers from My Shanti. Ticket cost is $60 per person, $30 from ticket sold will benefit. The Peace Arch Hospital Foundation to fund the Emergency Building. Tickets

chef wayne morrisfoodbank hesader01sm

Eat Vancouver – October 4-7 pm

In 2016, EAT! Vancouver will focus all of its events on “premium high-touch consumer experiences”. No trade show just some great dinners and culinary experiences. EAT! Vancouver attracts Canada’s culinary stars, food producers and restaurants, from Vancouver, North America and beyond. Consumers, from across North America, will come to the EAT! Vancouver Food + Cooking Festival to participate in Vancouver’s vibrant food culture and experience great food from around the world.

On October 6th (also my birthday!) a unique epicurean feast at the EAT! Harvest event. A spectacular evening of incredible value filled with opportunities to meet Canada’s top chefs and sample their exciting new fall dishes.

The event will be headlined by Food Network host Michael Smith and 17 of Canada’s renowned chefs celebrating Fall flavours accompanied by premium California wines and decadent desserts. Proceeds from this event support the Greater Vancouver Food Bank. Tickets

Meet the female forces shaping Vancouver’s hospitality industry

International Women’s Day – Industry Insiders

This International Women’s Day, L’Abattoir invites guests to their private dining space for an empowering panel discussion between some of the leading ladies of Vancouver’s hospitality industry. Moderated by L’Abattoir’s Assistant General Manager and Wine Director, Lisa Haley, guests will include Andrea Carlson (Owner/Chef, Burdock & Co.), Kimberly Hall (Restaurant Manager, Hawksworth), Lauren Mote (Owner/Operator Bittered Sling, Bar Manager Cibo Trattoria and UVA Wine & Cocktail Bar), Karri Schuermans (Owner, Chambar), Jill Spoor (Wine Director, Fairmont Pacific Rim), and Meeru Dhalwala (Co-owner/Chef Vij’s and Rangoli). These high-profile women will discuss the challenges they’ve faced in getting to where they are now, as well as the positive steps they’ve seen taken in our industry.

International Women's DayInternational Women’s Day

When: Tuesday, March 8, 2016 from 6:00-8:00pm

Doors open 5:30-6:00pm, no latecomers
Reception & cash bar 6:00-6:30pm
Panel discussion 6:30-8:00pm

Where: L’Abattoir Restaurant, private dining room (217 Carrall Street, Vancouver, B.C.)

Cost: Entry by cash donation to a local rape crisis and transition centre ($15 minimum).

How: To ensure a spot, please RSVP with your name and number of attendees to bronwen@labattoir.ca.

 

Holiday Shopping with Les Dames d’Escoffier

Have you finished your holiday shopping? If the answer is no, I have a solution for you. I belong to a wonderful group of women who work very hard during the year volunteering for Les Dames d’Escoffier. Les Dames d’Escoffier is a society of professional woman whose purpose is to promote the understanding, appreciation and knowledge of food, wine and hospitality. We raise funds for scholarships for women in these fields and support children’s education through our partnerships with Growing Chefs and Project Chef.

When we are not doing this, we are working very hard at our own projects, and many of these include products and services that would make a great gift. Here’s a run down of a few Dames’ offerings and suggestions for giving this holiday season.

Dame Nancy Wong – Culinary Communications

gift basket

A gift basket from L’Epicerie Gourmande on Granville Island, a wonderful resource for imported French condiments and confectionary. Priced from $25.

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The gift of laughter with Vancouver’s #1 improv comedy company – Vancouver TheatreSports! VTSL Gift Certificates are available in any denomination and can be used towards show tickets or classes at the Improv Comedy Institute.

Terra Breads

Dame Mary McaKay Terra Breads handcrafted Panettone and Stollen are a classic and tempting addition to any holiday gathering. Choose from: Chocolate Cherry Panettone {sml} $3.50 {lrg} $16.95 Fruit Panettone {sml} $3.50 {lrg} $16.95 Stollen $17.95. Pre-order in store or via phone today. 

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Dame Shannon Washbrook – Vera’s – A gift certicate to Vera’s Burger Shack

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Dame Kristen Needham Jordan – Sea Cider‘s pre-made gift baskets  ($35 or $750. They will offer 10% off when customers mention Les Dames. Email mdarling@seacider.ca to order!

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Dame Barb Finlay – Project Chef

DONATIONS to….Project CHEF Education Society a not-for-profit society that offers hands-on programs to teach children and families about healthy cooking and eating.

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Dame Angie Quagle – Owner Well Seasoned

Missing Ingredient Subscription Box A monthly Missing Ingredient is the ultimate gift that keeps on giving.

author jennifer schell

Dame Jennifer Schell – Author – The Cookbook for this year! Look for other featured Dames as well.

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Dame Tina Hills – Hills Foods – Any of you holiday meet needs. Turkey and beyond at grocery stores and butcher shops around the Lower Mainland.

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Dame Merri Schwartz – Chocolatier – Chocolate from East Van Roasters

chefs andrea and merri

Donation to Growing Chefs Growing Chefs! Chefs for Children’s Urban Agriculture is a registered charity, based in Vancouver, B.C. Our mission is to educate children, families, and community members about healthy eating and healthy food systems.

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Dame Jackie Ellis – Beaucoup Bakery

The Beaucoup Bakery Holiday Cookie Box is an excellent host gift and will be available as a preorder starting November 12 for $35.

blueberry bourbon

Dame Lee Murphy – Vista D’Oro The Preservatory Vista D’oro Artisanal Preserves – Trio Gift Sets with Recipes

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Dame Alana Peckham Alligga Alligga Gift Pack

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Dame Ann Kirsebom Paris In A Chocolate – Grand Marnier & Cacao Barry French Chocolates

cookie jar Dame Caren McSherry Gourmet Warehouse

Vancouver Food Tour

Yours truly does Food Tours with Vancouver Food Tour and gift certs for a tour are a great idea! 20% off until December 20th.

Best of the season to you all and #supportlocal #buybclocal!

Les Dames d’Escoffier BC Honour Chef Lynn Crawford

October 17th, 2015 – Four Seasons Hotel, Vancouver

It’s one of the most coveted culinary seats at a table in the city, a stunning long table for 100 guests (the city’s longest single table) and one of the most uniquely elegant dining experiences of the year. An annual event hosted by Les Dames d’Escoffier, BC Chapter that honours a single great international chef, with the city’s top chefs preparing the multi course meal.

les dames chef lynn poster

The guest of honour this year, Chef Lynn Crawford, former Executive Chef Four Seasons Hotel Toronto and New York, Chef-Owner of Toronto’s Ruby Watchco, Star of Pitchin’ In and Chopped Canada on Food Network Canada & The Cooking Channel.

The Chefs, an all-star collaboration never before seen together in Vancouver all under the leadership of Les Dames d’Escoffier member and Culinary Capers Catering award-winning Executive Chef Margaret Chisholm. Executive Chefs include Lisa Ahier of Sobo, Tofino, BC; Connie DeSousa of Char|cut Roast House, Calgary; Jackie Ellis of Beaucoup Bakery, Vancouver;  Bruno Feldeisen, the Four Seasons Hotel, Vancouver; Dana Hauser, the Fairmont Waterfront, Vancouver; Wayne Martin, former Executive Chef, Four Seasons and Crave on Main, of Capital Grill & Bar, Winnipeg; Earls Chef Collective*, David Wong, Hamid Salimian, Ryan Stone, Brian Skinner, Dawn Doucette, and host chef, Ned Bell, Executive Chef Four Seasons Hotel Vancouver and YEW Restaurant & Wine Bar all preparing a different course to honour Chef Lynne Crawford. And as usual, the rest of the city’s top chefs drop by later in the evening to mingle with the guests of honour. The theme this year, Chef Crawford’s love of farmers, hearty flavours, local and seasonal ingredients.

The evening starts with an elegant off lobby reception mingling with Lynn and the chefs, other industry luminaries and the evening’s host, Fanny Kiefer, where Vintage Corks wine agency has arranged for the guests to be first in the world to try the inaugural release of Goldeneye Brut Rosé by Duckhorn Wine Co.

Other wines and spirits, all Chef Crawford favourites, paired with the multi course meal include Kim Crawford Sauvignon Blanc, Joie Rose, Culmina Family Estate Winery Decora Riesling, Maison Louis Jadot Bourgogne Pinot Noir, Painted Rock Syrah, Mission Hill Family Estate Terroir Merlot, Fonseca 10 Year Old Tawny and Kir Royals.

Guest ticket price $325 inclusive per person, tickets are limited.  All funds raised goes to support the outreach and scholarship programs of the BC Chapter of Les Dames d’Escoffier, including Project Chef and Growing Chefs. Tickets

Les Dames would like to thank our generous event sponsors including: including: Nicolas Sabanis of Vintage Corks, Robert McCullough of Penguin Random House of Canada, Linda Seiffert of Snowcap, Rhonda Pederson of Pederson’s Rental & Events, Evan Orion of Flowerz, Hassan Aghamohseni of Tala Florists, Theressa Logan of Northern Divine Caviar, Gary Meister of Vancouver Wedding Shows, Caren McSherry of The Gourmet Warehouse, Four Seasons Hotel, Bernardin, Dave and Mary Ann Horton – Harley Davidson.



lynn crawford

More about Chef Lynn Crawford

Lynn Crawford was trained at George Brown College in Toronto. She was formerly the executive chef at the Four Seasons in Toronto and the former executive chef of the Four Seasons in New York. She is known for her appearances on the hit Food Network show Restaurant Makeover, which is seen in over 16 countries worldwide and appeared on the Food Network’s Iron Chef America (the first Canadian woman to compete). She lost the battle to Chef Flay with peanuts as the secret ingredient.

In 2010, Chef Crawford launched Ruby Watchco, a table d’hôte restaurant, in Toronto’s Riverside neighbourhood. Starting that same year, she stars in the Food Network Canada series entitled Pitchin’ In, in which she goes out to take on the challenge of getting the freshest and best ingredients. She was also nominated for a Gemini Award in the Best Host in a Lifestyle/Practical Information, or Performing Arts Program or Series category for the Pitchin’ In shrimp episode.
About Les Dames d’Escoffier

Les Dames d’Escoffier is an international association of professional women dedicated to supporting the advancement of people in the hospitality and culinary domains as well as fostering industry excellence through educational and charitable activities.  Each year the BC Chapter holds special events to raise funds in support of its local endeavors.  For more information on the BC Chapter of Les Dames d’Escoffier, visit www.lesdames.ca 

*Earls Chef Collective is a group of top chefs working together bringing new inspiration into Earls kitchens. They collaborate on new dishes and recipes in the Vancouver test kitchen. The “Collective” includes Chefs: Dawn Doucette (Top Chef Canada, Zuni café), Hamid Salimian (formerly Diva at the Met, Culinary Team Canada), Jeff McInnis (Top Chef, Root & Bone, New York); Colin Bedford, South Carolina; David Wong (formerly ORU and Fairmont Pacific Rim, Bocuse d’Or); Ryan Stone (formerly The Pear Tree, Alain Ducasse, L ‘Atelier by Joël Robuchon, Culinary Olympics, Bocuse D’or), Tina Fineza (Roaming Dragon, Terra Breads, La Taqueria, Les Faux Bourgeois, King Pacific Lodge) and Chef Brian Skinner (Acorn, Otarian, Noma, Gold Medal Plates).

 

Alligga Flaxseed Oil – Cooking with Chef Alana Peckham

If you are looking for a natural cooking oil that is also great for salad dressing and dips, Alligga’s flaxeed oil is for you!

Alligga flaxeed oil is  filtered with no additional chemicals, additives or preservatives and is packed with Omega 3’s. It’s high smoke point means you can fry without fear of easily burning, and the oil has a great nutty flavour. We’ve been using it for stir-fries, baking and for leaner meats that need a bit of help so they don’t stick.

alligga flaxseed oil

Made with organic non-GMO Canadian flaxseeds and processed out on the Canadian Prairies, Alligga™ Flaxseed Cooking Oil is a high quality, 100% natural, gluten-free, 100% Canadian edible oil with great  nutritional value.

alligga flaxseed oil chef alana peckham

Corporate Chef Alana Peckham has shared some of her favourite recipes with us for Alligga Oil. Chef Peckham is a fellow Dame d’Escoffier (read more about us here) and she’s cooked in some of the best restaurants in town! For even more recipes go to Alligga’s website here.

alligga flaxseed oil porkRoasted Pork Tenderloin with Charred Brussels Sprouts

    • 4 pork tenderloins
    • 1 1/2 lbs brussels sprouts
    • 1/2 cup Alligga Flaxseed Cooking Oil
    • 1/2 lemon
    • 1/3 cup chicken stock
    • 1/4 cup parmesan cheese grated
    • salt to taste

Preheat the oven to 400°F
Trim the excess fat and silver skin from the pork tenderloins, then pat them dry with a paper towel
Season the pork tenderloin with salt, add a ¼ cup of the flaxseed oil to a frying pan and heat over medium high heat until the oil is hot enough to sear the pork, but not hot enough that the oil begins to smoke
Sear all sides of all 4 pork tenderloins until they are a nice golden brown, then place the pork tenderloins into the oven for 4 minutes
Remove the pork from the oven, flip them all over and continue to cook them in the oven for another 4 minutes
Remove the pork from the oven and transfer to a plate or cutting board and allow the tenderloins to rest for 10 minutes before slicing and serving
While the pork is in the oven, trim the bottoms of the brussels sprouts and remove the outer leaves, if the sprouts are larger, they may be cut in half
Place the brussels sprouts into a pan with the remaining ¼ cup of flaxseed oil and a pinch of salt, then put over high heat to allow the brussels sprouts to char on the exterior
While the brussels sprouts are charring, toss them in the pan to allow all sides to char evenly
Once the sprouts are evenly charred, reduce the heat to medium and add the chicken stock and lemon juice
Allow the chicken stock to cook the brussels sprouts through and reduce down to almost dry in the pan
Remove from the heat, add the parmesan cheese and serve with the pork tenderloin.

alligga flaxseed oil flax crackersFlax and Sesame Crackers

    • 1/4 cup Alligga Flaxseed Cooking Oil
    • 1/4 cup Alligga ground flaxseeds
    • 1 cup all purpose flour
    • 1/4 cup sesame seeds black or white
    • 1/2 cup parmesan cheese
    • 1/2 tsp garlic powder
    • 1 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1 large egg

Preheat the oven to 350°F
Mix together the flaxseed oil, sesame oil, soy sauce and egg
In a large bowl, mix together the ground flaxseeds, flour, sesame seeds, parmesan cheese and garlic powder
Add the liquid ingredients to the dry ingredients and blend well to create a dough
Roll the dough out on a piece of parchment paper until 1/8 of an inch thick
Transfer the parchment paper with the rolled out cracker dough onto a cookie sheet
Score the crackers into desired shapes directly on the parchment paper which it was rolled out on and bake for 8 minutes, then rotate the pan and continue to bake for another 7 minutes until the crackers are slightly browned
Remove the crackers from the oven and cool slightly before breaking apart into crackers
Cool crackers completely and store in an air tight container

alligga flaxseed oil maple bacon cupcakesMaple Bacon Cupcakes with Butter Pecan Frosting

  • 8-10 slices double smoked bacon uncooked
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup maple syrup
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 1/2 cup Alligga Flaxseed Cooking Oil
  • 1/2 cup buttermilk

Preheat the oven to 350°F
Cut the bacon into small pieces and over medium high heat, render out the fat and crisp the bacon
Cool the bacon and the fat and keep aside for later use
In a large bowl, combine the flour, baking powder, baking soda and salt.
In another bowl, whisk together the eggs, maple syrup, vanilla, maple extract, flaxseed oil and buttermilk.
Combine the liquid ingredients with the dry ingredients and fold gently until well mixed.
Fold the bacon and fat into the muffin batter then portion into the paper cup lined muffin tins.
Place the muffins into the oven and bake for 10 minutes, rotate the cupcakes then continue to bake for another 10 minutes or until a skewer inserted into the center comes out clean.
Cool the cupcakes completely before frosting.

Butter Pecan Frosting
Place the pecans into a blender or food processor to chop until extremely fine in texture and consistency
Cream the butter until it is completely softened, then add the powdered sugar, cinnamon, salt, milk and vanilla
Cream the ingredients together until it is of frosting consistency
Fold in the finely chopped pecans, place into a piping bag with desired tip and pipe onto cooled cupcakes

Chef Alana Peckham

Alana Peckham was born and raised in Vancouver. She studied at the Dubrulle International Culinary Arts institute, earning her Culinary Certificate in 2002 and Pastry Certificate in 2003. She notes that her cooking style, while firmly grounded in the traditional French culinary techniques she learned at Dubrulle, is also influenced by her cultural heritage as a Chinese Canadian. After graduation Alana worked at a number of prestigious lower mainland restaurants including Feenie’s, Lumière, CRU, and Hart House. She is known for her longstanding commitment to using only the freshest and best ingredients, so she was naturally attracted to the idea of working with Alligga, which is an all-Canadian flaxseed distributor. As Alligga’s Corporate Chef, she creates mouthwatering cuisine using healthy and natural ingredients.

Les Dames Summerdine – A Few Seats Left + Online Auction

On Wednesday, August 12th join Canada’s largest concurrent dinner party as Les Dames d’Escoffier BC Chapter presents Les Dames Summerdine . This fundraiser takes place at thirty different restaurants, wineries, cooking schools and culinary venues across the province.

nextjen

While most venues are sold out, seats in Vancouver can still be bought at Barbara-Jo’s Books to Cooks, where Chef Jennifer Peters of Nextjen Gluten Free will create a gluten free dinner.

Gluten-free pate choux filled with chicken liver parfait and glazed with a beautiful Moroccan spiced sour cherry jam from Dame Lee Murphy at Vista  D’oro 
Smoked Salmon Pate on Molasses Bread
Tomato Buratta Salad with Crispy Herb Pita
Dungeness Crab and Crepe millfuille
Organic Beef Flank, Wild mushrooms, Cavaletti Pasta
Pistachio Jelly Roll, Cherries and Pistachio sorbet

Wild Rice

Nearby in New Westminster at Wild Rice. It’s a quick sky train ride away too, don’t you know?

Amuse BLT, house smoked bacon chip, slow roasted cherry tomato, lettuce
Kale Caesar Tofu cashew dressing, fried chickpeas, house brined olives and red onion
Poached Egg 6 minute organic egg, taro nest, baby lettuces, beet foam
Free Range Pork F.V. tenderloin, leek ash, apple ginger jus sphere, arugula emulsion, pickled carrot
Crème Brulee Strawberry rooibos infused crème, basil cookies

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Siena Restaurant on South Granville 

Heirloom Tomato Gazpacho parmesan crisp, pickled cucumber, saffron oil
Burrata Salad fresh figs, prosciutto, candied walnuts, UBC greens, masi balsamico
Grappa-marinated Sable Fish cauliflower puree, wilted UBC kale, potato and chive croquette
Honey Vanilla Panna Cotta fresh raspberries, almond cantuccini

Summerdine

Edible Canada – NOW SOLD OUT

Gazpacho – sumac, cold pressed canola, Vancouver island salt
Spot prawn – summer succotash, wild boar nage, sorrel
Agnolotti dal Plin – goat butter, borage, truffle
Heritage cap of beef – mustard green salsa verde, new crop potato, collards
East van roasters chocolate delice – stone fruits, crispy crunch, caramel ~
From….
Two Rivers Meat co.
Organic Ocean Seafood
Hazelmere organic farm
Hannah Brook farm
Inner City urban farm
East Van Roasters

left bank

Left Bank

tuna tartar, avocado, sesame, rice  crackers
scallops and prawns, farro risotto, beurre blanc, herb salad
braised short ribs, pomme puree, honey yams, natural jus
fresh fruit parfait, raspberry sorbet, fresh fruit, GF shortbread

Nicli

Nicli in Gastown

Antipasti: 
Oyama Sausage Co salumi and The Farm House cheeses
with flatbread and BC cherry tomato jam
Insalata:
Chilliwack corn, Jolly Meats bresaola,
Hannah Brook Farm frilly endive,
The Farm House country blue
Pizza”Bianca di Prosciutto e Rucola”:
Fresh garlic, basil, Natural Pastures mozzarella di bufala,
The Farm House fermiere, Oyama Sausage Co Prosciutto,
Barnston Island Herbs arugula
Pizza “100-mile Marg”:
Roasted local tomato sauce, The Farm House fermiere,
Natural Pastures mozzarella di bufala, basil
Dolci “Peaches and Cream”:
Local honey panna cotta
with fresh Okanagan peaches and sage shortbread

Nicli Next Door

Nicli Next Door

Bread Sourdough and house-made butter
Antipasti: Antipasto board of salumi, cheeses, pickled vegetables
Primi: House-made tagliatelle with a primavera of summer vegetables
Secondi: Braised rabbit over creamy polenta with grilled asparagus
Insalata:Local greens, fennel, radish, elderflower vinaigrette, grana padano
Dolci: Cannoli, whipped ricotta, local fruit

summerdine local

In the Okanagan you can dine lakeside at Local Lounge and Grill, or…

summerdine

among the vineyards at Hester Creeks Terrafina Restaurant. (menus pending).

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Victoria’s Spinnakers is doing CRAFT BEER AND WINE PAIRINGS!!!

Chermoula marinated burnt eggplant Tree Island yogurt labneh pearls. pairings:  Stoneboat Piano Brut / Cascadia Dark Ale

Gulf Island shellfish a la basquaise The Whole Beast’s chorizo sausage, Dragonfly farm’s slow roasted tomatoes, Westwind farm’s grilled peppers
pairing:  Da Vin Foch Rose Sangria / Original Pale Ale

Aloo palak gone West Coast Wilbury farm’s hazelnut masala, roasted Haliburton farm’s new warba potatoes,  Eaglepaw Organic’s kale, fried house made paneer pairing:  Church & State Viognier / India Pale Ale

Yarrow Lake Duck Confit Moonstruck’s Blossom’s blue cheese croquettes, Saanich Organic’s pea emulsion, smoked Salt Spring Island shiitakes pairing:  Rocky Creek Pinot Noir / Bing Bang Theory

Choux dumplings, Saanich Organic’s blueberry & earl grey ice cream, lavender caramel sauce pairing: Sea Cider Black Applejack / Dunkleweizen

Hotel Grand Pacific Summerdine

and…The Mark at the Grand Pacific Hotel….NOW SOLD OUT!

Amuse Bouche
Milk Curd, Peas, Mint & Bean Salad, Guanciale, Pea Soup
First Course
Cold Smoked Salmon Ikura, Cucumber, Pickled Mustard Seeds,
Dill Yogurt Dressing
Main Course
Souse Vide Pork Loin Pork Cheek Tortellini, Corn Purée, Zucchini, Battered Apple Ring, Apple Cider Butter Sauce, Buttermilk Foam
Dessert
Almond Brown Butter Cake Lavender Infused Cream, Fresh Berries,
Honey Tuille
Mignardise
Selection of Macarons, Truffles and Gelées

Multi-course dinners are  just $79 per person for dinner, including BC VQA wine pairings! www.lesdames.ca for purchase.

Les Dames Summerdine Auction

Les Dames are also hosting an on-line auction, now open and closing on the evening of Summerdine (August 12th) at 11:59 p.m. The auction prize is an Okanagan Weekend Get-Away for Two including:  two-nights at The Cove Lakeside Resort with a bottle of Bella Rosé Sparkling Wine in your room, dinner at Salted Brick, followed by cocktails at 27. Approximate retail value is $800. Auction link here. 

Les Dames Summerdine is a fundraiser to benefit the scholarship and community outreach programs of Les Dames D’Escoffier BC Chapter.  “This year we awarded more than $21,000 in scholarships to women of all ages and backgrounds so they could begin or further their education in the fields of culinary, beverage or hospitality.

Les Dames D’Escoffier is an international association dedicated to supporting the advancement of women in the hospitality and culinary domains as well as fostering industry excellence through educational and charitable activities.  Each year the BC Chapter produces events to raise funds in support of these endeavours.

For information on Les Dames D’Escoffier BC Chapter and updates on Les Dames Summerdine: www.lesdames.ca  and Facebook or follow us on Twitter @LesDamesBC / event hashtag #LDSummerdine

For information on Les Dames d’Escoffier International: www.idei.org