The GOODS from St. Lawrence
Vancouver, BC | On Monday, May 1, join us for dinner at Ask for Luigi to try, test and enjoy our menu development for our upcoming sister restaurant – St. Lawrence. Experience 4 courses of old-school French and Quebecois inspired cuisine developed by chefs J-C Poirier and Mark Perrier. Each seating includes 4 courses with wine pairings, an amuse bouche and two mignardises. Ticket price = $125 (includes tax and gratuity)
J-C POIRIER | J-C Poirier began his career in Quebec, quickly moving through the ranks at Toque!, consistently voted one of the best restaurants in Montreal and Canada year after year. In 1994, after spending 2 years under chef Normand Laprise, J-C decided to move West. JC spent some time working with Rob Feenie and Marc-André Choquette at Lumiere and then in 2011, J-C was appointed Executive Chef for Pourhouse in Gastown, continuing his pursuit of excellence creating a comfort-food based menu full of seasonal, fresh ingredients. Later that year J-C paired up with the partners at Pourhouse and opened Pizzeria Farina, a simple, community-focused, Northern Italian-inspired pizzeria. Then, in late 2013, the group opened Ask for Luigi, a casual and intimate Italian-inspired restaurant specializing in fresh hand made pasta and a white-forward wine list. JC and his team are currently in the process of opening two new highly anticipated restaurants in Vancouver. Joe Pizza will open its doors in Gastown February 2017 and will focus on simple, Roman-style sour-dough based pizza, and St. Lawrence, an old-school French and Quebecois inspired bistro will be opening in Railtown later this year.
Mark Perrier | Mark Perrier brings over a dozen years of culinary experience to the table as chef and co-proprietor of Osteria Savio Volpe. He has honed his skills in some of Vancouver’s top kitchens, along with time spent in London, England. Upon graduating first in his class from Vancouver’s Pacific Institute of Culinary Arts, Perrier secured an apprenticeship position at Chef David Hawksworth’s West Restaurant. Over the next three years, he would rise through every station in the kitchen to become junior sous chef, winning Dubrulle’s Rising Star Black Box Competition along the way. Inspired by Chef Hawksworth and assisted by CinCin Ristorante + Bar pastry chef Thierry Busset (whom he would spend his day off with every week, learning to make bread), Perrier landed a position at celebrated two-star Michelin restaurant Le Gavroche in London, England. He spent the next year learning under famed Chef Michel Roux Jr. as chef de partie poissonnier. Perrier later returned to Vancouver to work as sous chef at CinCin, eventually gaining the position of executive chef. During that time, he developed the skills to cook with live fire while running the restaurant’s wood-fired grill and rotisserie. It was CinCin that sparked his interest in Italian cuisine, changing the course of his culinary career.