Wines of British Columbia's Perfect Pairings dinner at Vancouver Urban Winery in Railtown on June 28, 2013.
Friday night, a roomful of food and wine lovers gathered for some of the best of what British Columbia has to offer in a "Perfect Pairings" farm to table feast alongside the province’s award-winning BC VQA wines. The night's dinner consisted of fresh ingredients from local crops, orchards, vineyards, seafood, and game farms as renowned chefs (four of whom competed on Top Chef Canada) made creations to embody their commitment to locally grown food and wine.
Yew Restaurant + Bar's fresh seafood bar platter featuring pacific oysters with Okanagan cherry migonette, poached spot prawns, Albacore tuna, and sturgeon caviar from Executive Chef Ned Bell.
Dungeness crab and organic potato press with a tomato and chive vinaigrette from Chef Daniel Hudson and Hudson's on First in Duncan.
Lamb two-ways with menguez stuffed loin, slow roasted shoulder, and Warba potatoes from Chef Trevor Bird and Fable Kitchen.
Strawberry sorbet mochi with black olive consommé and rhubarb from Executive Chef Curtis Luk and The Parker restaurant.
All the chefs used their culinary talents to showcase the province's seasonal ingredients for an intriguing multi-course dining experience. Each dish (delicious in its own way) was prepared to reflect the freshness and quality of locally sourced goods, paired with carefully chosen wines from the BCWI. Think "buy local".
More | YVArcade / Roaring Twenties / Chef Meets BC Grape / Vine
Friday night, a roomful of food and wine lovers gathered for some of the best of what British Columbia has to offer in a "Perfect Pairings" farm to table feast alongside the province’s award-winning BC VQA wines. The night's dinner consisted of fresh ingredients from local crops, orchards, vineyards, seafood, and game farms as renowned chefs (four of whom competed on Top Chef Canada) made creations to embody their commitment to locally grown food and wine.
Yew Restaurant + Bar's fresh seafood bar platter featuring pacific oysters with Okanagan cherry migonette, poached spot prawns, Albacore tuna, and sturgeon caviar from Executive Chef Ned Bell.
Dungeness crab and organic potato press with a tomato and chive vinaigrette from Chef Daniel Hudson and Hudson's on First in Duncan.
Lamb two-ways with menguez stuffed loin, slow roasted shoulder, and Warba potatoes from Chef Trevor Bird and Fable Kitchen.
Strawberry sorbet mochi with black olive consommé and rhubarb from Executive Chef Curtis Luk and The Parker restaurant.
All the chefs used their culinary talents to showcase the province's seasonal ingredients for an intriguing multi-course dining experience. Each dish (delicious in its own way) was prepared to reflect the freshness and quality of locally sourced goods, paired with carefully chosen wines from the BCWI. Think "buy local".
More | YVArcade / Roaring Twenties / Chef Meets BC Grape / Vine
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