Tiffin Project

Events Pictorial: Cactus Club Cafe – Coal Harbour & Bill Jones Mushroom Book Launches at Forage

by Brian K Smith on July 11, 2013

Post image for Events Pictorial: Cactus Club Cafe – Coal Harbour & Bill Jones Mushroom Book Launches at Forage

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

Celebrating their newest location-Cactus Club Coal Harbour, and the 25th anniversary, (clockwise from top L-R) Executive Vice President Jim Stewart, Chef Clayton Pettifer, Director of Operations Andrew Latchford, Service Director & Sommelier Sebastien Le Goff, President Richard Jaffray, Cactus Club Watermelon Margarita: fresh squeezed watermelon, Cuervo Gold tequila with a splash of citrus Ceviche Taster: Ocean Wise Steelhead, sustainably harvested prawns, red onions, thai basil, mint, cilantro, nuoc cham, crunchy corn tortilla (Chef Rob Feenie Signature Dish) Double-Braised Pineapple Hoisin Short Rib: pineapple ginger glaze, shiitake mushrooms, Korean chili sauce, buttered mashed potatoes, micro cilantro. (Chef Rob Feenie Signature Dish) L-R: Cactus Club President Richard Jaffray, Executive Chef Rob Feenie, and Service Director & Sommelier Sebastien Le Goff Marinated Roasted Lamb Pops: with house made garam masala, fenugreek, curry sauce. (Chef Rob Feenie Signature Dish) Vina Las Perdices Rose MV (Lujan de Cuyo, Argentina) Test Kitchen Chef Jasmin Porcic and Executive Chef Rob Feenie
Showcasing Graham Gillmore “Willing to Bend”, 2013, Acrylic on Board, Executive Chef Rob Feenie and President Richard Jaffray toast the new Cactus Club Coal Harbour location Cactus Club Coal Harbour servers circulated with Chef Rob Feenie signature dishes throughout the evening – including the Tuna Sushi cone Forage Restaurant at the Listel Hotel, Vancouver, hosted The Deerholme Mushroom Book launch with chilled Somerset Cider and Averill Creek Pinot Gris
Bill Jones was on hand to autograph his amazingly informative Deerholme Mushroom Book Select wild BC mushrooms featured in The Deerholme Mushroom Book Forage Chef Chris Whittaker created Morels stuffed with chorizo Beautiful photographs and detailed recipes  – every chefs informative guide to mushrooms Radio Host Terry David Mulligan  sits down for a read at the Bill Jones book launch event at Forage Chef Chris Whittaker createed a delicious porcini gnocchi Joe Salvo, Ponderosa Mushrooms, Stephanie Yuen, journalist, Chef Chris Whittaker, and author Bill Jones enjoy afternoon together at Forage

Leave a Comment

Previous post:

Next post: