Tiffin Project

Events Pictorial: 20th Annual Fall into the Market, Ocean Wise 2012 Launch, and Top Chef Canada

by Brian K Smith on December 20, 2012

Post image for Events Pictorial: 20th Annual Fall into the Market, Ocean Wise 2012 Launch, and Top Chef Canada

Come inside and check out some photos from the latest F&B events Urban Diner has attended over the last few weeks…

20th Annual Fall into the Market with Benton Brothers Cheese, Granville Island – wonderful flavor and texture Schramsberg Blanc de Blancs 2007, California from Mondo Alliance served up perfectly chilled Rapturous Rose silent auction basket in aid of the SPCA Trialto representatives with Liberty School Cabernet Sauvignon and Zinfandel  – wine made for each other Benton Brothers Smokehouse Cheddar cheese. One of the most popular of the evening Peter Mielzynski Agencies representative (left) with Sokol Blosser Evolution White N/V & Red N/V, Oregon | The Wine Syndicate representative (right) with Panther Creek Pinot Noir 2007, Oregon & Trefethen Merlot 2008, California Enjoying the festivities with great wine and food at the 20th Annual Fall into the Market SPCA Fundraiser Ocean Wise 2012 Launch got started with succulent Oyster P’O Boys Candied Cold-Smoked Salmon was one of the most popular bites of the event Salmon Tartar – very smooth with a hint of spice Chef Rob Clark invites guest to smell fresh prawns in salt water ORU server with a tray of delicious candied cold smoked salmon West Coast fresh oysters in the half shell on a bed of Himalayan pink rock salt Ocean Wise 2012 Launch team: Steve Johansen of Organic Oceans, Steve Pocock of Sawmill Bay, Chef Darren Brown of ORU, Dolf DeJong from the Vancouver Aquarium, Ryan Johnson and Dylan McCulloch from the Daily Catch, and Chef Rob Clark Top Chef Canada Trevor Bird shares his signature recipes with a guest at Y.Franks/GE Monogram demo celebration in West Vancouver Canned Tuna- Albacore tuna poached in olive oil, with layers of lemon and tomato confit, mixed with maldon salt and spooned onto toasted baguette Canned tuna will never be the same! Alabacore tuna poached in olive oil, with layers of lemon and tomato confit, mixed with maldon salt – delicious to the extreme! Fable staff on 4th Avenue: Roger Woo, Curtis Luk (Chef De Cuisine), Clark Palafanier, Chris Bouzanias, Ryan Schlegel, Trevor Bird (Head Chef/Owner) and
Natalie O’Donnell Trevor Bird ( Chef/Owner ) and Alana Snider ( Manager ) holding the Canned Tuna at Fable’s 4th Avenue location Chick pea fritter with curry mayo and pickled onion – an explosion of flavor from Trevor Bird

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