30 Food Stations + 10+ Beverage Stations + Live Jazz + 300 guests = One unusual fundraiser.
A few weeks ago we told you about Hot Chefs Cool Jazz VI, a fundraiser for Bocuse d’Or Canada and the 2011 team led by Chef Ryan Stone. VanFoodies.com was invited to attend this event, so Mr. and I went and let me tell you, it’s quite the privilege to have some of BC’s top chefs cooking for you at the same spot.
How it works?
Each of the food stations was paired with a beverage station. Guests were encouraged to explore by matching each dish with its respective beverage pairing. And to make it easy for us (especially after a few drinks), the pairings were marked with matching colour of table cloths.
Not only did this event showcase the culinary talent we have in our province, it also featured local agriculture and aquaculture products. All wines were from BC wineries and local ingredients such as albacore tuna, spot prawns, oysters and scallops were used.
So without further adieu, take out your bib and let us walk you through this mouth-watering photo blog post.
Here are some restaurants that we’ve tried and their respective dishes:
Bocuse d’Or Canada (Chef Chris Mills)
Five Sails Restaurant
La Belle Auberge (My favourite of the evening)
L’Abattoir Restaurant (new restaurant opening in Gastown this summer)
Moxie’s (Title Sponsor of Bocuse d’Or Canada)
Oru Restaurant (Similar to what’s offered during Dine Out but different cooking method)
Savoury Chef Foods
The Peartree Restaurant
The Wildflower Restaurant
Vancouver Community College Culinary Arts
Vij’s Restaurant (Mr.‘s favourite of the evening)
We had a chance to speak with Chef Ryan Stone and the Bocuse d’Or Canada manager Chef Vincent Parkinson and got their thoughts about Bocuse d’Or 2011 and the Canadian culinary industry as a whole. It was a pleasure meeting them.
Meanwhile, check out the full image gallery from the event: