On May 13 – An evening of food, wine and fundraising.  You will mingle through the many grazing stations hosted by our city’s hottest chefs and favourite restaurants to please your palate and tempt your taste buds. Enjoy superb wines, beers & martinis. An awesome selections of auction items to bid on. And sublime sounds of live jazz to relax the night away.

SOME OF THE PARTICIPATING RESTAURANTS AND CHEFS . . .

Araxi Restaurant CHEF JAMES WALT
Aubergine Grill at Westin Whistler Hotel CHEF JEFFREY YOUNG
CinCin Restaurante CHEF TODD HOWARD
Hapa Izakaya OWNER JUSTIN AULT
La Belle Auberge CHEF BRUNO MARTI
L’Abattoir Restaurant CHEF LEE COOPER
Les Amis du Fromage OWNER ALLISON SPURRELL
Mosaic on Burrard at Hyatt Regency CHEF NORBERT ROESCH
Savoury Chef Foods CHEF TARYN WA
Show Case Restaurant at Vancouver Marriott Pinnacle Hotel CHEF JAMES BURNETT
The Apron at Westin Wall Centre Hotel CHEF HAMID SALIMAN
The Grand Bay Cafe at Delta Grand Okanagan Hotel CHEF STUART KLASSEN
The Peartree Restaurant CHEF SCOTT JAEGER (BOCUSE D’OR CANADA 2007 COMPETITOR)
The Wildflower Restaurant at Fairmont Chateau Whistler CHEF VINCENT STUFANO
Vancouver Community College CHEF J.C. FELLICELLA
Vij’s Restaurant CHEF VICKRAM VIJ
>West Coast Fishing Club CHEF RYAN STONE (BOCUSE D’OR CANADA 2011 COMPETITOR)
. . AND MANY MORE!

Our Next Bocuse d’Or Canada Representative

On January 25 & 26, 2011, our Canadian representative Chef Ryan Stone and his commis assistant will be on world stage presenting the best culinary talent Canada has to offer.  To continue our effort, we need your support!

About Bocuse d’or

“The Bocuse d’Or World Cuisine contest is the most rigorous international culinary competition held every two years in Lyon, France.  Twenty-four countries are selected to compete and each country’s team is comprised of one chef and one commis assistant.”

“Each team is provided five and a half hours to create two elaborate platter presentations, one centered around seafood and one on meat, each accompanied by three original garnishes.  The platters are presented before twenty-four judges, each of whom is among the most esteemed chef in his/her own country.  The judges evaluate the overall harmony of flavors in the dish, the presentation of the platter, the techniques employed and the efficiency in which the team work”

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