SPRING has sprung, and right along with the cherry blossoms, Market Dinners are blooming. Three incredible chefs with diverse and distinct culinary styles are cooking this month. Visit the Amuse Bouche Blog for Guest Chef Menus.
March 19 – Chef Ned Bell of YEW at the Four Seasons
With a food philosophy that is “globally inspired and locally created”, Chef Ned Bell oversees the seafood-centric menu at YEW Restaurant at Vancouver’s Four Seasons Hotel. Chef Bell has controlled kitchens and charmed diners across Canada, and during his time in Toronto, he was a regular on Food Network Canada’s “Cook Like a Chef”.
March 23 – George Siu & Park Heffelfinger of Memphis Blues Barbeque House Meat me in Memphis
Launched by George Siu & Park Heffelfinger in Vancouver in September 2001, Memphis Blues Barbeque House celebrated its 10th anniversary in 2011. The decade saw tens of thousands of happy customers from all across the globe, dozens of awards, and citywide and national acclaim – all in the name of spreading the juicy gospel of succulent, slow-roasted Southern baah-bee-cue.
March 28 – Chef Todd Howard of CinCin
Chef de Cuisine Todd Howard’s contemporary Italian cuisine is ingredient-driven and seasonally focused, with distinctive dishes embracing the traditions of Italy. Experience at Angela Hartnett at The Connaught Hotel, a Gordon Ramsay restaurant, Heston Blumenthal’s The Fat Duck, London’s iconic Le Gavroche and Watermark in the BVI has prepped him well to oversee the kitchen at CinCin.
Your special evening takes place in the private dining room at Edible Canada at the Market – an intimate venue that is unlike any other in the province. Guests enjoy a multi-course seasonally inspired dinner prepared right in front of your eyes. Sommelier chooses select and often rare BC and Canadian wine, beer and spirits to pair with your meal, and guests are offered a 10% discount in the Edible Canada Retail Store and on future tours booked at the event. Since the goal of the evening is just to relax and enjoy the experience, you will be emailed you a copy of the recipes and wine pairings from the night.
Each Market Dinner is limited to only 24 guests. Gift certificates are available, as are multipack savings packages.
BC GUEST CHEF MARKET DINNER DETAILS
Price: $85 per person for 5 courses with wine pairings
Time: 7pm – 10pm
Minimum/Maximum Group Size: 14 / 24
Location: Private Dining Room at Edible Canada at the Market
Book easily online here, or by calling our office at 604.558.0040. *Please note, multipacks cannot be booked online. Taxes & gratuity not included in the price.
