$15,000 Raised for Mind the Bar Foundation From The Vancouver Hospitality Industry
We joined a sold out and event at Café Medina (780 Richards Street) for Kitchen Aide Vol.1 and helped raise more than $15,000 for Mind the Bar Foundation. Fifteen Vancouver chefs and four bartenders stepped up to create awareness and end the stigma around mental health issues in the kitchen. The Vancouver Hospitality Industry is strong! More restaurant news here.
Head to Facebook for more pictures!
“We were blown away by the support we received last night,” says Colin Staus, co-founder of Big Day BBQ. “We are thankful for each and every person who purchased a ticket, who bid on our auction items, who volunteered, and for all our sponsors. We couldn’t have done it without the help from the entire community. Mental health issues are real in the kitchen, and we are glad people are starting to speak up. We are equally glad people are now being heard. This is just the beginning for the Vancouver Hospitality Industry.
Of the $15,000 raised, live auction items accounted for about $5,500 with a special dumpling tour by Vancouver Food Tour up for grabs and two private dinners – one by Nightingale’s Phil Scarfone and Juke’s Bryan Satterford and another by Gus Stieffenhofer-Brandson and Alex Ploughman. Both dinners to feature pairings from Doug Stephen’s personal spirits collection. Bravo! Vancouver Hospitality Industry.
The menu ranged from a variety of dishes, including:
Rhys Amber, Big Day BBQ
Beef Tongue Pastrami Reuben on Livia Pumpernickel
Colin Johnson and Ash Kurtz, St. Lawrence
Duck, Pistachio and Cognace Pate en Croute with Quince Mostarda
Claire Lassam, Livia Sweets and Bakery
Mont Blanco – Chocolate Sable, Meringue, Ganache
Justin Lee, formerly Crowbar
Fermented Cabbage and Shiitake, Rice and Cabbage
Lindsey Mann, DL Chicken Shack, DL Burgers
Fermented Spinach, Brown Butter, Ski Queen Cheese on Phyllo
Daniel McGee, Au Comptoir
Kuterra Salmon Rillettes on Potato Rosti
Alex Ploughman, Legends Haul
Venison Tartare with Apple, Pinenuts, and Soybean Dressing on Livia Rye
Bryan Satterford, Juke and Beetbox
Andouille Sausage Stuffed Chicken Wing with Furakake
Phil Scarfone, Nightingale
Pine Mushroom Arancini with Seaweed Mayo and Pickled Daikon
Christopher Scott, formerly Cinara
Acadian Sturgeon Caviar on SunChips
Edie Steens, Trans Am
Prawn and Mortadella Salad Roll with Peanut and Jalapeño Vinaigrette
Gus Stieffenhofer Branson, Published
Cured Scallop with Fermented Kohlrabi and XO Sauce
Bartenders who volunteered include Nich Box, Gez McAlpine, Kevin Brownlee, and Chen-Wei Lee. In addition, Café Medina’s Robbie Kane was hugely generous in donating the venue for the evening.
The Vancouver Hospitality Industry’s Kitchen Aide Vol. 2 is slated for Spring 2020.
For more information, please visit Kitchen Aide’s Instagram page at instagram.com/kitchenaideyvr.
About Kitchen Aide
KitchenAide is a series of events brought to you by some of the people who help cook your food on a nightly basis. We started with a broken industry. We’re still not perfect, but we know there’s a problem, and we want to fix it. We are raising both funds and awareness for mental health initiatives in the city’s kitchens (Vancouver Hospitality Industry), starting with Mind the Bar Foundation on November 18, 2019.
