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The Dinner Of The Decade?

Over at The Chef’s Table Society of BC, we’ve been busy setting up what will likely go down as the dinner of the decade. Our current president, Pino Posteraro (of Cioppino’s), has put together a line-up of some of British Columbia’s most talented chefs, and is relinquishing the run of his kitchen to them on the night of January 12th. There are 12 courses, all with a French Mediterranean theme, and all paired with some truly magnificent wines.

Each chef has been given a small stack of special tickets to hand-sell to their favourite guests, but it is open to all. We’re anticipating that it will sell out quickly. Playbill below, plus the menu.

The Menu

Daniel Boulud, Lumiere and DB Bistro Moderne

Alsatian Tarte Flambe’ of caramelized onions, cheese and pancetta

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Vikram Vij, Vij’s and Rangoli

Coriander and Chilly marinated Mutton served with Chutney
Moet & Chandon Brut Imperial Nonvintage
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Naturally Fermented Bread from Mary Mackay’s Terra Breads

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1st Course- Hidekazu Tojo, Tojo’s
Tojo’s Pacific dungeness crab cake, white fish and yam potato mousse, panko crust, yuzu, apple and mango sauce
Riesling Schlossberg 2006 Weinbach, Alsace
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2nd Course – Michel Jacob, Le Crocodile
Terrine of duck foie gras served with ice wine gelee and toasted brioche
Chateau Lafaurie-Peyraguey 2003 Sauternes
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3rd Course: Dino Renaerts, Diva at the Met
Chicken Consommé with Madeira, winter mushrooms & herb dumpling
Gewurztraminer Cuvee’ Theo 2006 Weinbach, Alsace
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4th Course: Robert Feenie, Cactus Club Café
Butternut Squash and Mascarpone ravioli, seared Qualicum bay scallops, truffle and lemon butter, shaved black truffles
Bourgogne Blanc 1999 Leroy, Burgundy
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5th Course: Robert Clark, C Restaurant
Baked British Columbia Sablefish preserved summer tomatoes, “Frank and Steve’s” spot prawn bisque
Riesling Jubilee 2004 Hugel, Alsace
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6th Course: Scott Jaeger, The Peartree
Butter braised “Campbell’s Pheasant” with confit eggplant and braised onion heart
Bourgogne Rouge 2001 Leroy, Burgundy
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7th Course: Daniel Boulud, Lumiere and DB Bistro
Trilogy of Milk Fed Veal: Crispy Head and Cheeks with Sauce Gribiche, Stuffed Endive with Smoked Tongue, Sweetbread with Salsify and Chanterelles
Chateau Cheval Blanc 1996 Saint-Emilion Premier Grand Cru, Bordeaux
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8th Course: David Hawksworth
Double Smoked Bacon Wrapped Squab, Tarte Fine of Wild Mushrooms and Golden Sultana Puree
Saint Joseph Les Granits Rouge Organic 2003 Chapoutier, Rhone
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9th Course: Nico Schuermans
Sumac rubbed lamb sirloin, smoked eggplant caviar, Israeli cous- cous, Tabouleh
Chateau La Louviere 2000 Pessac-Leognan, Bordeaux
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Desserts: Thomas Haas, Thomas Haas Fine Chocolates
Passion fruit meringue,crispy coconut wafers and exotic fruits
Course:Warm chocolate cake, caramel-fleur de sel macaron, almond ice cream
Muscat de Beaumes de Venise 2003 Perrin, Rhone

There are 2 comments

  1. The menu and wine pairings look fabulous.

    I would absolutely love to attend, but $1000 per couple is too far out of my league. I am sure the people who can afford to go will enjoy the event but it seems kinda sad that the pricing has made it so exclusionary.

  2. I don’t think the pricing has made it exclusionary, in that the real dollar value of the meal is quite high due to the number of courses, quality of ingredients, wine, etc. Can’t exactly have your flagship fundraiser a break-even event.

    What I would like to see is a few more accessible events that would allow for a wider group of people to have the opportunity to support. Rather than gathering every big name, having an Italian-themed dinner (4-5 courses) at a more reasonable price ($100?) hosted by 2-3 chefs would be a great event indeed.