It was an evening of food, wine and support for Team Canada at Road to Culinary Gold at the Sheraton Vancouver Wall Centre!
The fundraising reception brought together BC chefs and visiting culinary talent, including L’Abattoir’s Jasper Cruickshank, Top Chef Canada competitor Felix Zhou, Jesse Friesen (Winnipeg), former Bocuse candidate Scott Jaeger, Starri Chow and Fumiko Moreton (Sheraton Vancouver Wall Centre), Clement Chan (The Apron), Saeko Choi (Glowbal Group), Byran Hendricks (Athabasca Catering), Roary MacPherson (Newfoundland), James Thomson & Billy Chan (Team Delta Burnaby), and Chocolatier Thomas Haas.
Chef Keith Pears hosted an early meet and greet, while Christophe Bonzon of Chez Christophe shared his craft through a food station and live chocolate demonstration. Culinary students from VCC and PICA also joined the chefs.
Guests explored 13 chef-hosted food stations and voted for their favourite small plate paired with Tinhorn Creek wines. Auctions and fundraising supported Team Canada’s Bocuse d’Or training, equipment and travel.
Keith Pears
Arancini, fennel & olive risotto, tomato water caramel, herb aioli, heirloom tomatoes
Chef Tobias & VCC
Sablefish, chanterelle, truffle, brown butter, citrus
Scott Jaeger
Chargrilled Trout, baby fennel escabeche, sungold, harissa
Roary MacPherson
Wagu Shortrib Croquette, Newfoundland mustard pickles, micro greens
Felix Zhou
Pacific Octopus Terrine, Granny Smith apple puree, fennel, shallot, yuzu, squid ink crisp, dill oil
Starri Chow
Bison Tenderloin & Lobster, potato crusted Canadian bison, shaved black truffles, kabocha squash puree, golden beets, Saskatoon berry jus
Jesse Friesen
Canadian Beef Tartare, foie gras, blackberry, fig, pickled shallot, manchego, furikake choux
Jasper Cruickshank
Hokkaido Scallop, celeriac, kaffir lime leaf, shio koji beurre blanc
Bryan Hendricks
Smoked Duck Breast, potato pavé, dark chocolate, chanterelles, whipped feta, pumpkin spice gastrique, cherry pearls
Clement Chan
“Galbi” Beef (Kushiyaki), house made kimchi, potato gallet, shiso salsa verde
James Thomson & Billy Chan
Stuffed Chicken Wingette, fish sauce caramel, pickled jalepeno
Fumiko Moreton
Deconstructed Baklava Ice Cream, crispy thousands of filo pastry, tuile autumn leaves, creamy pistachio ice cream, rosewater syrup, candied nuts
Saeko Choi
Lychee Mousse, yuzu gel, black sesame sponge, lychee compote
Thomas Haas
Chocolate Souffles, raspberry coulis, pistachio butter
Christophe Bonzon
Pear & Earl Grey Tartlet, Earl Grey-infused pear tartlet, pear foam, Earl Grey milk chocolate namelaka, caramelised popcorn
