Posts Tagged ‘Alex Chen’

Last Friday we were invited to the Hot Chefs Cool Jazz event. If you have been following our blog for awhile, you would remember two years ago we attended the same event. This takes place every two years in support of Bocuse d’Or Canada. In January 2013, Chef Alex Chen will represent Canada to compete in Bocuse d’Or in Lyon, France, where chefs from 24 countries will convene for the most demanding culinary competition in the world.

Chef Alex Chen to represent Canada at Bocuse d'Or 2013

Chef Alex Chen to represent Canada at Bocuse d’Or 2013

Hot Chefs Cool Jazz was a fun event, with 16 savoury and sweet food stations, wine & beer, as well as live jazz performance. It was very nice to see the support Chef Alex received from his peers in the culinary industry in BC.

All chefs pose for a photo

All chefs pose for a photo

Of everything we tried, here are a few of our favourites: (more…)


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Have you heard of this cafe in the Downtown Eastside called H.A.V.E., which only opens for breakfast and lunch, Monday to Friday?

H.A.V.E. Cafe is the store front of a culinary training program that is designed to provide the community with skills training and opportunities for employment. The acronym stands for Hope, Action, Values and Ethics.

Through work, I had the pleasure to attend its very first fundraising dinner last week. This year they’ve kicked off a fundraising initiative called “Project 374” to raise fund for renovations and the upkeep for the school. The cafe will also be renamed to Cafe 374 soon. Why 374? The cafe/culinary school is located at 374 Powell Street, Vancouver.

Chef Alex Chen, who will be representing Canada in Bocuse d’Or in Lyon in 2013, put together the menu for the evening. Chef Alex’s dishes were basically a new take on the classics.

Chef Alex Chen in action

Chef Alex Chen in action

Our dinner consisted of Amuse + 5 courses. Here are some pictures:

Amuse - Kumamoto Oyster

Amuse - Kumamoto Oyster, Asian Flavour

Amuse: Very clean flavour. Of course, it was extra enjoyable since I got two, thanks to my boss who doesn’t like oysters!

Course One - Heirloom Beets

Course One - Heirloom Beets with Salt Spring Goat Cheese, Sylvetta Arugula and Hazelnut Streusel

Course One: Who would’ve thought that the beets could be sliced so thinly then stacked like this? The goat cheese balls had a semi-crispy exterior that added a bit of texture to the creaminess of it, along with the crunchy hazelnut streusel. One of my favourites of the evening.

Course Two - Bouillabaisse

Course Two - Bouillabaisse with Shellfish, Rouille, Fennel Veloute and Olive Oil

Course Two: Very interesting soup course. When the dish was first served, I was surprised to see the “soup” jiggle! (more…)

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