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The Canadian Restaurant and Foodservices Association recently released the result of its 2011 Canadian Chef Survey. This is a survey conducted among professional chefs who rated the popularity of various menu items and cooking methods, identifying hot trends, up and comers, perennial favourites and yesterday’s news. Keep in mind this is a national survey so it’s reflecting the trends across the country. A top 10 list was announced for each category and here are the top 3 highlights along with my thoughts:

Hot Trends

Menu items and cooking methods that are at the peak of popularity. Customers are excited about these items and eating them more than ever.

  1. Locally produced food and locally inspired dishes
  2. Sustainability
  3. Nutrition and health

Thoughts: It’s no surprise that local food and sustainability is still on the top of this list. I think it’s great that they’re on top of diners’ mind, and this is definitely to BC’s advantage since we produce a huge variety of fresh ingredients ranging from seafood to fruit and vegetables to dairy and meat.

Up and Coming

Menu items that could be the next Hot Trend as interest in these items is quickly increasing. (more…)

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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.

300 guests enjoy an evening of food & wine

300 guests enjoy an evening of food & wine

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.

Luscious Food Station

Luscious Food Station

Luscious Beverage Station

Luscious Beverage Station

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.

Participating Restaurants

Here are some restaurants that we’ve tried and their respective dishes: (more…)

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It’s been brought to my attention about a fundraiser to support Canadian Chef Ryan Stone for his participation in Bocuse d’Or 2011. Chef Stone is currently Executive Chef at the West Coast Fishing Club on Haida Gwaii. He will be representing Canada on world stage, showing the culinary talent our country has to offer.

Event Details

What: Hot Chefs Cool Jazz VI

When: Thursday May 13 at 6pm

Where: Vancouver Convention Centre, West Wing (1055 Canada Place, Vancouver)

How much: $110 (Early Bird $95 before April 13)

I have been told that there will be 30 Food Stations + 10+ Beverage Stations + Silent Auction + Live Music. Sounds like a fun evening to me.

To buy tickets or for more information about this event, visit www.hotchefscooljazz.eventbrite.com

About Bocuse d’Or

The Bocuse d’Or World Cuisine contest is the most rigorous international culinary competition held every two years in Lyon, France. Twenty-four countries are selected to compete and each country’s team is comprised of one chef and one commis assistant. Each team is provided five and a half hours to create two elaborate platter presentations, one centred around seafood and one on meat, each accompanied by three original garnishes. The platters are presented before 24 judges, each of whom is among the most esteemed chef in his/her own country.

If you have any food events and news, let us know by email at vanfoodies@gmail.com.

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