GOODS: From Producer To Plate “Field & Stream” Suppers At The Vancouver Club
The GOODS from The Vancouver Club
Vancouver, BC| With Vancouver’s Farmer’s Markets starting up this month, there has never been a better time to salute our local food producers. This Tuesday, Executive Chef Sean Cousins sets out to do just that, elevating local fare to spectacular heights. As one of the first pioneers who ushered the 100 Mile Menu into Vancouver’s restaurant scene, Chef Cousins has designed a delectable dinner menu with sustainability in mind. From producer to plate, Field and Stream promises to be a treat for all locavores, slow foodies and anyone interested in delving deeper into local food culture.
Guests will sample a succulent carte du jour consisting of food grown within 100 miles of downtown Vancouver. Each course is based on a different regional flavour, from Qualicum diver scallop crudo, with nitro olive oil, sea cider gastrique, and lemon balm gel, to the Okanagan mustard seed crusted venison loin with cabernet reduction, melted leeks, and lovage stewed legumes. Each gourmet course will be paired with VQA wines from the Pacific Northwest, keeping the focus on all things regional.
While many may see creating a seven course menu strictly from local ingredients a challenge, Chef Cousins focuses on the numerous local, organic and sustainable producers right here on our doorstep. Field and Stream will inspire, educate and help guests reflect on the impact we all have on our food systems, as well as offer creative ideas on how to incorporate locally based ingredients. The evening will offer passionately made gourmet cuisine that will give new meaning to idea of, ‘eating local’.
915 West Hastings Street
Vancouver, B.C. | V6C 1C6 Canada
Key People and Positions
General Manager: Philip Ireland
Executive Chef: Sean Cousins
Sous Chef: Robbie Robinson
Head Bartender: Jonathan Richard
Sommelier: Martha McAvity
About The Vancouver Club
Established in 1889, The Vancouver Club has deep roots in this young, vibrant city. The Club is a place to dine, play, relax and connect with other professionals who are shaping the very fabric and creative energy of the West Coast.
Led with expert passion by executive chef Sean Cousins, the kitchen emphasizes award winning regional cuisine that interprets tradition through modern techniques. Ingredients are sourced from incomparable local suppliers: Fraser Valley duck breast, Haida Gwaii halibut and Okanagan goat cheese mingle with bio-dynamic hen eggs and Salt Spring Island lamb. The Rooftop Garden boasts seasonal plantings, edible flowers, hard-to-source-herbs and four types of savouries that make their way from soil to plate.
The Club is one of the largest wine buyers in B.C., passing this influence on to members through volume, service and exclusive prices unmatched by local retailers. Whether it’s a case of full-bodied Malbec or a taste of the 16-year-old special Club bottled scotch, the $2 million-dollar wine cellar can satisfy every palate.
In the culinary heart of The Vancouver Club, the bright, airy Atrium is ideal for a sunny lunch, while the moodier main Grill seduces with warmth and modern style. Bar III is an inviting place for poker, cocktails and conversation. It’s tough to imagine a more stylish hideout, tucked in the heart of this busy city.
Members and guests are people from industries of every stripe, from diverse local companies and young creative organizations, to global ventures and multinational NGOs. The atmosphere inside The Club’s 100 year old walls is welcoming, diverse and approachable.
Now in its third century, The Vancouver Club remains rooted in the foundations of the city. It’s a place where global business meets rich local culture and tradition blends seamlessly with innovation. For members and their guests, The Club is a storied hideaway amid a lively urban setting.