by Andrew Morrison | A new supper series is about to get underway in Vancouver and I’m super excited about it for a bunch of reasons, not least of which is because it’s so out of the ordinary…
The Greasy Spoon Diner is a once-monthly pop-up supper that will go down at 43 West Hastings St. (Save On Meats). It will see well known, widely celebrated, and highly respected Vancouver chefs serving four course diner menus paired with appropriate beverages selected by the chef. The chef will also decide which A Better Life Foundation affiliated program he or she would like to donate 100% of every penny of the proceeds to.
The first chef? None other than the legendary Scott Jaeger of The Pear Tree, who has selected Growing Chefs and the Strathcona Food Program as the evening’s beneficiaries, which is fantastic because they do such great work in not only feeding local kids in need but also educating them about food and where it comes from.
Never in my life did I ever think that I’d get to see one of the giants of Canadian gastronomy make a greasy spoon-inspired dinner, and it’s this novel facet of the night that has me the most stoked. I mean, Scott Jaeger doing meatloaf and hash? Yes, please! Mark your calendars: it’s going to happen on March 9th with two seatings: 5:30pm and 8pm.
The especially cool thing about The Greasy Spoon is that the chef will nominate his successor at the end of the evening, and that chef will then set in motion the following month’s dinner; choosing the craft brewery, winery, or distillery; picking the charity; sorting out his/her service crew. It’s an awesome idea, and you just know that every fine dining chef in Vancouver has a secret fetish for diner chow, so the food is likely going to be incredible.
All-inclusive tickets are $95 and I’d advise you get yours fast because evenings as unique as this don’t come along very often. Note well: I’ve agreed to come out of retirement to direct service for the evening, so be sure to wear clothes that are either disposable or machine washable.
Check out Scott’s promisingly vague menu below…