CHEF'S TABLE SOCIETY FUNDRAISING DINNER AT ELIXIR
Vancouver’s Top Chefs, Food Producers, Sommeliers & More…
(Directly from the press release.)


The Chefs’ Table Society (CTS) of BC is pleased to announce a very special fundraising dinner at Elixir bistro moderne at the Opus Hotel. Taking place on Monday March 10th, 2008, this unique event brings together Vancouver’s leading chefs, food producers and wine media for an unparalleled collaboration that is sure to be an extraordinary and interactive dining experience. Tickets are $250.00 for six courses including wine pairings, with net proceeds going towards the creation of bursaries and scholarships for young, emerging and student chefs through the CTS.

The theme of this exclusive evening is fermentation and cultured food, featuring canapés and a six course dinner prepared by a collaboration of Vancouver’s top restaurants. While the executive chefs host a table of guests, their sous chefs will showcase their skills and execute the dinner. The wine pairings for each course will be chosen by a team of Vancouver’s leading sommeliers and wine media.

Executive Chef Don Letendre came up with the concept and is graciously hosting the event at Elixir bistro. “The idea is to bring together a collaboration of chefs, producers, sommeliers and wine media to create a one of a kind dining experience� says Letendre.

“The CTS is all about supporting young and emerging chefs so we are going to have our sous chefs create the dishes and execute the dinner. It’s a rare opportunity for the sous chefs to showcase their skills and participate in an event like this. I chose "fermentation" as the theme for the dinner as I wanted to give these young chefs a challenge and really get them to put some thought into the history and significance of the ingredients used in their dish.�

The entertaining evening will begin at 6:00pm with a reception at Opus bar featuring sparkling wine and canapés from: David Hawksworth, Restaurant at the Georgia Hotel; Vikram Vij, Vij’s Restaurant; Robert Belcham, Fuel Restaurant; and Yuji Otsuka, Yuji’s Japanese Tapas. Guests can peruse and bid on silent auction packages while enjoying canapés.

At 7:00 p.m., guests will take their seats and join a table hosted by a celebrity chef, a local producer and a media personality. Dinner will be served and wines poured by Vancouver’s top sommeliers, while the participating restaurants' sous chefs will be hard at work in the kitchen preparing the six-course meal.

The incredible lineup of participating restaurants and host chefs include: Bishop’s, Andrea Carlson and Sous Chef Terry Somerville; Parkside, Andrey Durbach and Sous Chef Derek Reinhardt; Aurora Bistro, Jeff Van Geest and Sous Chef Hugh Carbary; Elixir, Don Letendre and Sous Chef Julian Owen-Mold; C Restaurant, Rob Clark and Chef de Cuisine Quang Dang; the Pear Tree, Scott Jaeger and Sous Chef Lee Cooper; and petit fours from Thomas Haas (see menu below).

Tickets can be purchased by calling Elixir at (604) 642-0557. The reception and silent auction begins at 6:00pm at Opus Bar and dinner starts at 7:00pm.

Menu

Reception Canapés
Roast Sablefish, Chorizo, Capers and Almonds – David Hawksworth, the Hotel Georgia
Beer Spiked Indian Street Nuts – Vikram Vij, Vij’s
Fuel's Finocchiono, Crisp Sourdough, Orange Mostardo – Robert Belcham, Fuel Restaurant
"Battera" Saba wrapped in Kelp Paper, "Shoyuzuke" Salmon Caviar, Vinegar Chaser – Yuji Otsuka, Yuji’s Japanese Tapas
~
Amuse
House Made Sunchoke Beer with a Sweet Miso Gelly,
Pickled Vegetables and Enoki Mushroom Tempura – Bishop’s
~
1st Course
Tournedos of Scallops Wrapped in Duck Ham, Choucroute Confit of Cepes,
Sherry Vinegar Beurre Noisette - Parkside
~
2nd Course
Coq au Vin, Polderside Farm Redbro Chicken, Cippolini Onions,
Hedgehog Mushrooms – Aurora Bistro
~
3rd Course
Fraser Valley Venison Wrapped in Holstein Speck,
Fermented Oat & Barley Consommé - Elixir
~
Cheese
Poplar Grove Tiger Blue in Three textures, Poached Lapin Cherries,
Venturi Schultz Balsamic Gel – C Restaurant
~
Dessert
Pear and Yogurt ‘Charlotte’ With Okanagan Spirits Poire Williams,
Spiced Granola and Micro Basil – The Pear Tree
~
Thomas Haas Petit Fours


The Chefs’ Table Society of British Columbia is a collaborative of culinary professionals that supports innovative and sustainable programs to inspire, educate and nurture our chefs, our producers and our local food industry.