EXCLUSIVE TO GOODLIFEVAN – MENU and CHEFS revealed
Reception
Quang Dang – Executive Chef, Diva at the Met, Metropolitan Hotel
Canapes:
Spiced Yarrow Meadows Duck Meat Balls, Young Garlic puree
Rare Seared Albacore Tuna, Granville island sake emulsion
Poached Cherry Tomatoes Infused with Basil
Salt Spring Island Goat Cheese Bread Stix
Neck of the Woods Pinot Noir Blanc de Noir
Dinner
Jeremie Bastien – Owner / Executive Chef, Boneta
Spring salmon gravlax, nugget potatoes, avocado, pickled cucumber, crispy shallots
Wine : Township 7 “7 Blanc” 08
Andrea Carlson – Executive Chef, Bishop’s
Baby beet w ricotta zucchini blossom fritters and red currant vin.
Chandra Estate Winery Rose “Luna” 2007
Chris Whittaker – Executive Chef, O’doul’s, Listel Hotel
Seared Qualicum Beach Scallop, Chilliwack corn and saffron puree, bacon powder,
Poplar Grove Tiger Blue panna cotta
Wine : 2008 Averill Creek Pinot Gris
Josh Wolfe – Executive Chef, Coast Restaurant
Dungeness crab salad with pickled oysters and a sweet corn fritter.
Sean Cousins – Executive Chef, The Vancouver Club
Chili and salt cured “free spirit” hecate straight halibut
Pacific seaweed salad, Vancouver club roof top coriander, spot prawn brioche, squid viniagrette
Neck of the Woods 2009 Rose
Marc Thuet – Executive Chef, Thuet, Conviction Kitchen
Fraser valley Rabbit fricaasse, Foie gras ravioli, chanterelles
Quang Dang – Executive Chef, Diva at the Met, Metropolitan Hotel
Lightly Smoked Yarrow Meadows Duck, okanagan lapin cherry financier, fava beans thyme essence
Dessert Hills 2009 Gamay
Robert Belcham – Owner / Executive Chef, ReFuel, Campagnolo
Slow Cooked Fraser Valley Lamb Collar Navarin radish, polenta, mint
Lisa Perkins – Pastry Chef – The Vancouver Club
Crème fraiche and tarragon pannacotta, Black cherry pearls, white cherry puree, black pepper “crisp’
Saturna Island Family Estate Winery Vinsera “port style” desert wine
Date: Friday, July 30th
Time: 6 pm – 10 pm
Suggested attire: Smart business casual*
Tickets: Limited to just 100 lucky guests
The Price: $125 per person purchase tickets
Location: A 1912 “A” class heritage building in downtown Vancouver
The Chefs – we’ll never tell. The Wines – some of the best…The Menu – it’s a mystery…
The beneficiary: Young chefs, farmers, fishers, gardeners, foragers & artisanal food producers
About the mystery kitchen tour
The last Mystery Kitchen Tour was located at The Pacific Culinary Institute. The theme; a mystery group of some of Vancouver’s culinary icons preparing, just for you, world class food and serving world class wines as you grazed through different kitchens about the school. The beneficiary: The Chef’s Tables Society and the 2010 National Chefs Congress.
Back on June 27th friends told friends and speculation turned to delight when 100 lucky guests were treated to a menu prepared by the following iconic chefs: Angus An, Maenam; James Walt, Araxi; Julian Bond, Pacific Institute of Culinary Arts; Ned Bell, Cabana Bar and Grille; Neil Taylor, Cibo; Neil Wyles, Hamilton Street Grill; Robert Belcham, Refuel, Campagnolo; Scott Jaeger, The Pear Tree; Watch a video of the evening here Mystery Chefs Dinner
Friday, July 30th – This time we are located in the beautiful Vancouver Club, one of Vancouver’s oldest, and a Class “A” Heritage building. And, as is fitting for the slightly more formal setting, this dinner is a sit down affair. Seven courses**, paired with wine, prepared and served by seven world class chefs.
Which culinary icons will be preparing the cuisine at the July 30th dinner? Be one of the lucky 100 guests to find out….. purchase tickets
* Please note the Vancouver Club is a private club and has a dress code that excludes denim, sport clothing and casual footwear such as flip flops and running shoes.
**The menu will be a set menu and as such substitutions at time of service will not be possible. We ask that your palate is open to anything as befits the night, however if you have a severe food allergy it is incumbent upon you to let us know in advance so those substitutions can be allowed for.
The Beneficiary
The 2010 Canadian Chef’s Congress, themed as Oceans for Tomorrow, is slated for September 11 & 12, 2010, when chefs, cooks, apprentices and culinary students from across Canada will converge on Providence Farm in the heart of the beautiful Cowichan Valley for two days of conversation and deliberation on the state of our water ways, our effect on marine life and what constructive steps can be taken to improve the health of our oceans. Attendees will have the opportunity to sample Canadian inspired dishes from leading provincial and territorial chefs from across the country. As host, BC chefs will present the very best that our province has to offer. The weekend will be a series of unique tastes and experiences as you munch and mingle with fellow chefs, sipping BC wines, ales, beers, ciders, and mead. For full schedule details visit www.canadianchefscongress.com/british-columbia.
The Canadian Chefs’ Congress connects chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. The Canadian Chefs’ Congress is a biennial gathering of chefs from across Canada that reinforces the passion and integrity of Canadian Food Culture. www.canadianchefscongress.com
