Press Releases for April 24, 2007

CHEFS FOR LIFE MENU


Here is what your $325 ticket will buy you at the Chefs for Life Dinner taking place at Tojo's restaurant on May 6th, 2007.
See Calendar listing here for details.



Parfait of Duck Foie Gras, Caramelized Banana in Passionfruit, Cocoa Crisps
Thomas Haas Fine Chocolates & Patisserie
Chef Thomas Haas

Fresh "Stellar Bay" Oyster with Tomato Caviar and Louis Roederer Champagne
The Pear Tree Restaurant
Chef Scott Jaeger

BC Spot Prawn, Coconut Kaffir Lime Panacotta, Cilantro
Bearfoot Bistro
Chef Melissa Craig

Grilled Cobble Hill Asparagus “Caesar� with Anchovy Dressing, Lemon Preserve, Asiago Crisps
C Restaurant
Chef Robert Clark
2005 Wither Hills Sauvignon Blanc, New Zealand

Scallop Tartare with Shaved Parmesan and a Caramelized Onion Foam
Lumiere
Rob Feenie
2005 Loimer, Lois, Grüner Veltliner, Austria

Salad of Frisée, Black Winter Truffle and Artichoke
West
Chef David Hawksworth
2005 Palandri "Boundary Road" Unoaked Chardonnay, Western Australia

Stuffed Baked Smoked Sablefish (Kunsei Gindara) with Fresh Bamboo Shoots, Burdock Root, Fuki, Fiddleheads, King Mushrooms, Asparagus and Mango, baked in Japanese Parchment Paper
Tojo’s
Host Chef Hidekazu Tojo
Granville Island OSAKE Junmai Nama Genshu Artisan Sake

Roast Breast of B.C. Quail with Caramelized Golden Pineapple and Drizzle of Sour Cherry Infused Red Wine Sauce
Five Sails Restaurant @ Pan Pacific Vancouver
Chef Ernst Dorfler
2003 Villa Antinori, Toscana

Local Lamb Cooked in Five Indian Ways
Vij’s
Chef Vikram Vij
2004 Beringer Napa Valley Merlot, California

Seared Dry Aged Buffalo Tenderloin with Foie Gras, Baby Morel Mushrooms and Saskatoon Berries
Crave
Chef Wayne Martin
2003 Mission Hill S.L.C. Syrah, Okanagan Valley

Chocolate Délice with Salted Caramel and Malted Ice Cream
Elixir / Opus Hotel
Chef Don Letendre
2002 Chateau La Rame Saint Croix-Du-Mont

Specialty Breads Prepared by Terra Breads Head Baker Mary Mackay