The Presidents Ball is the final gala for the CCFCC 2011 with a menu has created by Culinary Team Canada, led by Chef Simon Smotkowicz. This incredible, multi-course dinner will feature the best of Culinary Team Canada chefs, and uses only the finest of products.
VIP Reception Vista’s 360 Degree Event Space
19th Floor VIP Action Stations and Passed Hors D’oeuvres
Wild BC Albacore Tuna Tataki
Pea Shoot and Endive Salad
Grapefruit Vinaigrette
Gelderman Farms Quality Pork Tenderloin
Confit Potato Salad
Blueberry Balsamic Gastrique
Effingham XS and Pacific Rim Petites Oyster Bar
Alaskan Distilleries Smoked Salmon Vodka Station
Bisol Jeio Prosecco Station
Presidents Ball Reception – Renaissance Ballroom
Passed Hors D’oeuvres 5:30 pm to 6:30 pm
Spiced Duck Breast
Sundried Cherry Mostarada on a Foie Gras Crostini
Sous Vide Wild Salmon
Bacon Emulsion
Radish and Micro Green Salad
Potato Fritters
Truffle Vinaigrette and Parmesan
Cold Smoked Icy Waters Arctic Charr, Pickled Pearl Onions,
Horseradish Cream, Chive Oil and a Potato Pillow
West Coast Fried Oysters with Sea Salt and Yuzu Remoulade
Braised Pork Belly, White Bean Puree, Baby Vegetables,
Local Apple Cider Jus
Stations
Komo Gway Oyster Bar
Alaskan Distilleries Smoked Salmon Vodka Station
Bisol Jeio Prosecco Station
Nk’Mip Cellars Wine Station
President’s Ball
Gala Dinner
6:30 to 10:30 pm, June 15, 2011
Sweet Pea & Butter Lettuce Soup Butter Poached Local Wild BC Spotted Prawns, Wild Boar Smoked Bacon Brioche Croutons and Peas
served with Peter Zemmer Alto Adige Sauvignon
Slow Cooked Pacific Wild Coho Salmon Sautéed Artichoke Hearts, Artichoke Cream, Finished With a Citrus Dressing and Hemp Oil
served with Gray Monk Estate Winery Odyssey Pinot Gris
Sterling Silver AAA Centennial Sous Vide Beef Tenderloin with a Bone Marrow Crust, Red Wine and Truffle Braised Alberta Bison Short Rib, Sweet Potato Pave, Roasted Root Vegetables, Cipolin Onion, Seasonal Mushrooms, Mustard and Horseradish Scented Rutabaga, Bordelaise Sauce
served with Concha y Toro Casillero del Diablo Carmenere
Desserts
Chef Mickey Zhao, Saint Germain Bakery
Walnut Financier with Vanilla Roasted Nectarine and Mascarpone Tofu Cream
Chef Ben Pernosky with Pastry Chef Fumiko Moretom, Terminal City Club
Strawberry Rhubarb Shortcakes with Liquorice Cream
Chef Arthur Chan and Chef Suzanna Ngo, Fairmont Pacific Rim
Chocolate Passion Fruit and Pistachio Cake
Stations
Bella Geletaria Gelato Station
Nk’Mip Icewine Station
Okanagan Spirits Station
Canterbury Coffee Station
Silk Road Tea Station
Fabulous Food, Wines, Chefs, service, awards banquet – the 2011 Presidents Ball cannot be missed. An opportunity to meet some of the World’s Best Chefs. Ticket Price is $175.00 plus HST of 12%. Black Tie Optional.
Video of Team Canada and Chef Simon Smotkowicz –http://ccfcc.ca/en/content/view/66/55/
