The GOODS from Pidgin

Vancouver, BC | On November 5th at 6:30pm, join the Aboriginal Life in Vancouver Enhancement (ALIVE) Society and learn about Motivate Canada’s GEN7 initiative while enjoying the creativity of chef Makoto Ono and the PiDGiN kitchen, recently named one of the top restaurants in the country by enRoute magazine. Building new relationships is a key part of the GEN7 program, an initiative which trains and supports Aboriginal youth leaders to “hunt in both worlds”, as advocated by the late Chief Dan George. The Vancouver program began in 2012 when ALIVE partnered with the respected national youth organization Motivate Canada (MC), the Ray-Cam Cooperative Centre, the Vancouver Park Board, and the First Nations Employment Society (FNES) to implement a plan to train Aboriginal youth (16-24) in leadership skills, and anchor them in five selected community centres to act as role models. Each $5000.00 raised provides one more urban Aboriginal youth the ability to participate in this unique opportunity. Get all the details after the jump.

The Gen7 event is $100 per person and includes canapés and cocktails with guests receiving a $50 tax receipt upon arrival. Tickets can be purchased at growinggen7.eventbrite.ca. For more information visit, http://www.motivatecanada.ca/en/gen7.

DETAILS

350 Carrall St. | Vancouver, BC
Hours: Monday to Saturday: 5:00pm-12:00pm | Sunday: 6:00pm-12:00pm
Phone: 604-620-9400 | Email: [email protected]
Web: www.pidginvancouver.com | Facebook | Twitter

GALLERY

The Team

Makoto Ono – Executive Chef
Brandon Grossutti – General Manager
Hao-Yang Wang – Assistant General Manager
Amanda Cheng – Pastry Chef
Robyn Gray – Bar Manager

About PiDGiN

Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of Chef Makoto Ono’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.

At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.

The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.

Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food and approach of chef Makoto Ono. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.