Martin Picard was recently in town at Barbara Jo’s promoting his new cook book, Au Pied de Cochon Sugar Shack with a book signing. I am not afraid to admit that I am a pretty gushy fan of his. When Au Pied de Cochon self published their first cookbook, I called the restaurant in Montreal trying to get a copy. The hostess was astonished that someone in Vancouver had actually even heard of PDC, let alone want their cookbook.

Well, in the intervening years, Martin Picard’s enthusiastic exploration of Quebec cuisine and rich excess has won him legions of adoring fans (even Rob Blumer showed up to the event, adding some Food Network buzz to the proceedings). It’s easy to overlook that there is also restraint in what he does, keeping his cooking firmly in the world of real food and not stunt cooking. “Sometimes what I cook looks simple, but behind it there is a lot of complexity and technique.”

Picard opened Au Pied De Cochon’s Cabane À Sucre about five years ago to celebrate the food of the country side and the traditional sugar shacks that turn maple sap into syrup. An immediate hit, reservations for the season sell out within hours each December 1st. The new cookbook aims to give a taste of what we are missing, with a focus on detailed step by step photos and recipes that work.

“Each recipe was tested almost seven times, and we are sure that people will have great success with it. I am very proud of the fact that the people will be able to taste real maple syrup in each of the recipes… The maple eclairs that were made here [by the cooking team at Barbara Jo's] taste exactly like the one’s we did in Montreal.”

For many, including myself, the first step in trying the recipes is getting over the idea that maple syrup is a luxury product to be used sparingly. Picard wants us to conquer our prejudice.

“It’s much like how olive oil is treated. We have a false idea that we need all sorts of olive oil that you drizzle a little on things. Then you go to Spain you see how it’s really used.”

Here, maple creme is used in a sandwich of duck fat fried pancakes, pork confit, and cucumbers.

The PDC’s no holds barred food has clearly made a huge impression in the culinary world – with even California taking notice and influencing Los Angeles’ Animal Restaurant. For Picard, “It’s very cool that when you have success, you inspire other people, as I have been inspired by other chefs and restaurants before me.”

As with all great chefs, Picard’s generosity underpins everything he does. He shares local Quebec cuisine with us because he loves it and wants us to love it too. He wants us to really celebrate and enjoy maple syrup, perhaps the most Canadian ingredient out there.

“We are so happy when people are coming from other provinces and the US to come and eat with us.” And with the new book, Picard says “Now we can really share our passion.”

~ Canucklehead

We have a copy of Martin Picard’s new book “Au Pied De Cochon Sugar Shack” to give away to the first person to correctly answer the following question in the comments section below:

What renowned Montreal restaurant did Martin Picard help open in the early 90’s?

(Image by: Brian K Smith)

Describe the concept of Black + Blue…
The concept for Black + Blue is relatively simple. It’s the golden age of steaks. I guess that could be a number of different opinions to different people. For me it means a return to the classic Chicago and New York steakhouses of the 70’s and 80’s. I think we have done a good job in achieving that with our food, such as Beef Wellington and Salmon Coulibiac, the music that plays throughout the dining room and touches in the interior as we’ve done with our tobacco room.

What are the most important elements of a good steak house?
The main element in a good steakhouse is the steaks!! I think that we’ve done a great job at sourcing our products from P.E.I., North-East Washington State, Idaho, and Alberta Angus. The meat from P.E.I. in particular has gone over very well with the customers.

What is the most extravagant steak you serve at Black + Blue?
The most extravagant steak we serve in terms of price and quality is the Snake River Farms Wagyu, both Ribeye, and Striploin. The biggest steak we serve is the 60oz RR Ranch Long Bone Ribeye.

How do you like your steak? What cut?

I like my steak done medium rare and prefer a nice, thick Porterhouse. The Blue Ribbon we serve is amazing.

What keeps you inspired in the kitchen?
The things that keeps me inspired the most in the kitchen are the challenge of running such a large and busy restaurant where no two days are the same. The second would have to be Emad. He has such great vision and is always looking to improve each operation. Some days you just try and keep up to him, but the challenge is trying to stay ahead of him.

You’ve obviously been working long hours with the opening of the restaurant, what is the first thing you are going to treat yourself with on your day off?
The first thing I treat myself to is sleeping in, then a nice strong coffee and a cigarette. After that, is to try and have a nice and normal day off with my better half to make up for the fact that I’m at work all day everyday.

Where do you like to eat after your shift?
After my shift I’m so tired that I’ll basically take what I can get. If I have a choice, it’s usually tucked away in a corner of a Japanese Izakaya somewhere with my girlfriend, where no one recognizes me so I can have a little bit of peace and quiet.

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Black + Blue
1032 Alberni Street | Vancouver
Tel: 604-637-0777
www.glowbalgroup.com/blackblue

Twitter | Facebook

HOW TO GET THERE

Hours of Operation:
Monday – Friday: 11:30am-midnight
Saturday – Sunday: 4:30pm-midnight

Coinciding with the release of his first menu for fall, we drop in on Chef Jefferson Alvarez as he settles in at his elegant new digs high on the hill in West Vancouver: Fraîche.

Where are you from?
Born in Venezuela, quickly transplanted to Toronto where I grew up.

What was your first job in the industry?
Prep-cook and dishwasher

How would you describe your style of cooking?
Evolution on traditional flavours. I love to be the first to use new, exciting, and unique ingredients while keeping my food clean, natural, and healthy.

Who or what is your biggest inspiration in the kitchen?
My mom was my biggest inspiration. I’ve always been around food and family. My sister is a Chef as well.

What food trend would you like to see Vancouver embrace?
I would like to see Vancouver embrace more unique & privately owned restaurants specializing in unique foods.

There is such a focus on chain restaurants in the city and I feel the new generations are missing an opportunity to understand and appreciate food on a higher level.

Describe your favourite meal of all time.
My favourite meal of all time was at Hof van Cleve in Belgium and consisted of 13 courses and it was indescribable! An experience that incredible cannot and should not be talked about…just remembered. I will tell you that a truffle trolley came to the table with 150 different types of hand-made truffles for dessert though!

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Here is a look at Chef Alvarez’ new 5-course custom fall tasting menu ($95 per person with wine) at Fraîche in West Vancouver:

Disclosure: http://cmp.ly/1/b3vy2a media dinner preview

Dale MacKay – Canada’s First Top Chef! At a friends and family fundraiser party at ensemble yesterday evening, Chef Dale MacKay and 65 guests enjoyed a four-course TV dinner of sorts, while the season finale of the Food Network’s Top Chef Canada played out on several flatscreens set up for the occasion.

In town and in the ensemble kitchen for the event was Dusty Gallagher – another Top Chef Canada favourite, and Dale’s Sous Chef during the final Challenge. On the menu was Lobster Iceberg Salad with Caesar Dressing, Dale’s Top Chef Canada challenge-winning Black Cod with Pork Thai Broth, and Dusty’s Roasted Ontario Quail with with Parsnip Purée. A stellar menu, but all eyes were glued to the sets. The winner was announced just before the Pineapple Soufflé dessert.

“I feel so lucky to have won” says Dale. “More than anything I wanted my son Ayden to be proud of his dad and to know that a person can accomplish anything they set their mind to, if they just put in the time, stay authentic and be a good person along the way.”

Net proceeds of the event will benefit Vancouver’s Boys Club Network for at-risk youth, and one of its beneficiaries, the Culinary Arts Program at Templeton Secondary School.

(Salmon image by Bill Reid)

I have 2 tickets ($150 value) to the upcoming Aboriginal Potlatch Supper on Monday, June 13th, a multi-course wine paired feast using traditional indigenous products, recipes, and cooking methods. Come inside for your chance to win!

Here’s how you can enter to win:

• Leave a comment on this post with the name of 5 dishes being prepared for the Aboriginal Potlatch Supper (1 entry)

• Follow the Canadian Culinary Federation on Twitter (click here)

• Post the following on Twitter (1 entry)

I entered to win @CCFCC2011 tickets to the Aboriginal Potlatch Supper on June 13 @urbandiner – http://bit.ly/lghC4V

*Cut-off for the contest is Monday, June 6th at 12 noon. A winner will be randomly drawn from the entries on Monday, June 6th and announced before 3 pm

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National Chefs Conference, CCFCC 2011, June 10 – 16, 2011

VANCOUVER – More than 500 Canadian, American and world chefs will gather for the 48^th annual National Chefs Conference, June 10 – 16, 2011 in Vancouver. Hosted by the Canadian Culinary Federation Culinaire Canadienne (CCFCC) and the BC Chefs’ Association, the conference offers chefs, culinarians, junior chefs and guests the opportunity to learn from industry leaders, watch and learn from culinary challenges, and taste the best of British Columbia and Canadian cuisine. This conference comes to Vancouver once every ten years.

“The National Chefs Conference is a unique gathering of Canada’s culinary community. It brings together established chefs and the stars of tomorrow to test their skills, share ideas, and explore new culinary trends. Chefs speak through their food, and this conference will be an amazing conversation” says conference director Dawn Donahue.
The conference agenda includes:

COMPETITIONS

• CCFCC National Chefs Challenge, June 10, 2 – 9 pm,
• World Association of Chefs’ Society(WACS) Chefs Challenge, June 11, 11am – 9 pm
• Hans Bueschkens Junior Culinary Challenge(WACS), June 12, 11 am – 5 pm
• Canadian National Junior Chefs (CCFCC) Challenge, June 15, 7 am – 2 pm
• Ice Carving Competition, June 12, 12 – 4 pm

TASTES

Tastes of CCFCC Canada, Welcome Reception www.tastesccfcc.eventbrite.com

June 12, 5 – 10 pm, Renaissance Vancouver Hotel Harbourside
This welcome reception features 15 food and beverage stations where junior chefs and their mentors create an unforgettable taste of their province. Each station represents regional cuisine, and is paired with a Canadian beverage. Opening with the Komo Gway Dancers, an XFour Martini Station, and the BC Chefs’ Association Awards.

Aboriginal Potlatch Supper www.potlatchsupper.eventbrite.com

June 13, 6 – 10 pm, Vancouver Community College
Hosted by Vancouver Community College and the VCC Aboriginal Culinary class, this amazing dinner features indigenous products, traditional recipes, and a mix of modern and traditional cooking methods. Nine traditional menu items; each station has a choice of two beverage pairings.

Tastes of Halifax, Nova Scotia Breakfast www.tastenovascotia.eventbrite.com

June 14, 7:00 – 9:00 am, Renaissance Vancouver Hotel Harbourside
The host city for CCFCC 2012 brings tastes from Eastern Canada. Halifax, proud to host CCFCC 2012 are flying in Nova Scotia lobster, and creating a true Nova Scotia breakfast. Attendees will be rewarded for attending this delicious breakfast with a complimentary entry for an “all expenses” paid trip to CCFCC 2012 – flights, accommodations, and full conference package – for two!

Dragon Feast of the Century, www.dragonfeast.eventbrite.com

June 14, 12:30 to 3:00 pm, Rain Flower Seafood Restaurant, Richmond, B.C.
Fifteen award winning chefs showcase Chinese visual and culinary arts, creating this six course luncheon with fresh seafood, including crab and lobster, Fraser Valley Duck Breasts, Arctic Charr, AAA Tenderloin Beef and fresh local Asian greens.

PRESIDENTS BALL, www.presidentsball.eventbrite.com

June 15, 5:30 to 10:30 pm, Renaissance Vancouver Hotel Harbourside
The final gala and awards presentation. Winner of all five competitions and challenges will be introduced and recognized. Culinary Team Canada, led by Chef Simon Smotkowicz, creates the multi course dinner, featuring the best of Culinary Team Canada chefs, using the finest of products.

More information can be found on the conference website at www.ccfcc2011.ca

Event tickets available to the public at www.ccfcc.eventbrite.com

Late in the evening a couple of days ago, I swear, a few seconds before I was about to turn off the computer and crawl away into bed before the sun came up, a tweet flashed across my screen that stopped me in my tracks…

‘Word’ is that Chef Dale MacKay and David Sidoo are staying together, w/ plans to move Lumiere’s kitchen to the Corner Suite Bistro space. (click here to view the tweet)

Just when I thought it was safe to draw a few gloomy conclusions about the state of the declining restaurant industry something like this happens. It’s the football equivalent of a fake punt followed by a long bomb hail mary into the end zone. WTF? catch them off guard while they’re still processing your last move kinda deal.

It would have been easy to run roughshod with this rumour, it was 3 am after all, but I realized I needed to talk to Dale directly to find out what was really going on. Having worked for both Gordon Ramsey and Daniel Boulud, two of the world’s top-drawer chefs, one thing is for sure, Dale Mackay can cook (one of my favourite meals of last year). But his arrival and tenure at Lumiere, even after it’s extensive remodeling and re-launch by the Dinex Group, never got free and clear of the dark cloud that formed and lingered after founding chef Rob Feenie’s dramatic departure.

So I asked Dale about the rumour… ‘Are you and the Lumiere kitchen crew moving into the former Corner Suite Bistro Deluxe location?’

“I have visited the space, but I have not signed anything, so right now the answer is no,” he responded.

‘Is David Sidoo backing the new venture?’

“No, David is not my partner on this one. I have enjoyed my time working with David and the Dinex Group, but I feel I am ready for a fresh start. I am currently working with another investor who I have known for many years.”

So, Chef Mackay is wanting to stay right here and work and call Vancouver his home; all things considered, this is a big win for our dining scene. Stay tuned!

~ PK

(Image courtesy of: Tracey Kusiewicz)

Check out some photos from a few of the exciting events Urban Diner has attended over the last few weeks.

^ The Donnelly Group's Trevor Kallies and Hawksworth PR gal, Tiffany Soper pose during the Academic's 1st year anniversary party on January 27th

^ At Vancouver Magazine's "Big Night" - 'Best Small Plates' Chef Alana Peckham of Cru with her foie gras torchon, mission figs and pistachios paired w/ Penfolds Grandfather Tawny fortified wine

^ 'Best Formal Italian', Cioppino's Pino Posteraro offers a Thiessen farm pheasant cannelloni and mushroom cream paired w/ Champagne Lallier Grand Réserve

^ 'Best Casual Japanese' - Kingyo's master samurai chef, Koji Zenimaru with his slow-braised beef with balsamic sweet and sour sauce and coriander oil paired with Ricossa Barbaresco at Vancouver Magazine's "Big Night" party

^ The Refinery's Lauren "Ivana" Mote at the Cocktail Kitchen's Russian-themed finale party. D'ah baby!

^ Fairmont Pacific Rim bartender Jacob Sweetapple with his fresh raspberry and sparkling wine cocktail

^ Food writer and industry consultant Jason McRobbie poses with Fairmont Pacific Rim executive chef, David Wong, at the Waterfront Hotel during the launch of the hotel chain's "Lifestyle Cuisine +" culinary program that offers more healthy menu options, such as vegan, vegetarian, and gluten free items

The Chefs’ Table Society of British Columbia’s latest cookbook, Vancouver Cooks 2 (with recipes celebrating the B.C. food scene by 70 well-known and emerging chefs) has been shortlisted for the 2010 Canadian Culinary Book Awards in the English Canadian Culinary Culture category.

The winners will be announced on Friday, November 5, 2010.

Congratulations to all the talented chefs who contributed to this book and good luck bringing home the prize!

Read more: Short List for 2010 Canadian Culinary Book Awards

In a word, I expected shenanigans when I signed up to attend and write about the 2010 Canadian Chef’s Congress. As a most unfortunate side effect of being a cook first and writer second (boyfriend third), is that I couldn’t wrangle the entire weekend off, and therefore found myself missing out on the Friday night festivities, which included a pig roast, followed by 4am tomfoolery. That being said, the shenanigans were pretty much over with by the time I showed up, leaving mostly the business of feeding the mouths and minds of about 500 chefs & cooks from all over our lovely country.

The Eats & The Drinks
This was the hands down best backyard bbq I’ve ever attended. The setting: Providence Farm (just outside of Duncan on Vancouver Island), provided a gigantic and varied open space, complete with camping, a wood fired pizza oven, beautiful gardens, and a giant stage for the various forms of entertainment. I’m not sure I’ll ever find myself privy to tasting so many talented chef’s work in such a short amount of time (4 meals and snackery brought about 50 courses to my face). Picking a favourite plate would be difficult, so I’ll just say that it all made one hell of a food baby. Being rained on hasn’t been this worth it since Radiohead’s last stop at Thunderbird stadium.

As promised, I never went hungry, and I definitely was never thirsty. I’m a devout beer guy, primarily because I’ve yet to give wine the time it deserves. What I can say is that there was enough BC wine (16 out of 17 wineries that were asked to contribute, did) to satisfy the palates of even the snootiest campers. Beer was well represented too, (Storm, Spinnaker’s, and R&B), and I “tasted” everything they had on offer. Wet feet were offset by rosy cheeks and warm and well fed stomachs.

The Cooks & The Chefs
I’m adjusted to being around the same 5 or 6 cooks and chefs for 60 hours a week, and as much as I like seeing those folks, it was interesting to be surrounded by people from other places. Gnarly hands, beer bellies, beards, and tired eyes were to be seen as far as the eye could see, and instead of horror, it brought comfort. It was therapy just to know that most, if not all, of the attendees had their own nightmares and tales of services gone awry. Most of my writing for Urban Diner has been an open letter to any cook who lays eyes on it, so the opportunity to have actual conversations with several experienced strangers was a treat.

It was a bit surreal at first to be surrounded by so many of the chef’s I’ve seen in the papers and local magazines. It was strange to see them in camping gear instead of whites, holding beers instead of trophies. Michael Stadtlander’s hat could have been found in Middle Earth, and Vikram Vij standing onstage recalled AC/DC’s Brian Johnson. Rob Clark could be found, microphone in hand, at damn near every lecture or workshop. Most chefs find themselves feared because of temper, but I’d be afraid to be in that guy’s kitchen just because of his ability to cut people up into a thousand little pieces, using only his sense of humor. When he wasn’t stitching up the audience, Oyster Boy was. This guy turned brief breaks in any lecture into moments of hilarity, and even found himself in a priceless exchange with Vikram during the closing ceremonies, involving circumcision and the possibility of an after dark meeting in somebody’s cabin. Congress in the hands of a bunch of cooks couldn’t stay serious for long, and the laid back nature of this gathering was one of its biggest successes.

Food for Thought
I work in a restaurant that hasn’t served salmon for at least the last two years, and even my previous employer would seldom feature the fish on their menu. Focus was instead placed upon other fish that weren’t in such a precarious position, for reasons that can be filed under “S” for sustainability. This was the real reason we were assembled in Duncan last weekend, and there was plenty of discussion covering the broad subject. The keynote was delivered by Dr. David R. Boyd, and he did a fantastic job of providing serious information without deflating hope for the future. He spoke of the good things that are being done in our waters, like the restoration of habitats, and he also spoke of the bad things like bottom trolling and how a lack of regulation finds cruise ships treating our part of the ocean like a gigantic splashy toilet.

Information was as readily available as food and drink over the course of the weekend, and I found myself sitting in on as many lectures as I could. I learned about the many benefits of purchasing fish that has been frozen at sea, and also of the roadblocks that prawn fisherman face. These seminars were held in the vacant time between meals, and were really well attended. The bottom line is that if we as cooks aren’t thoughtful about our approach, we’ll run out of fish to cook in a goddamned hurry. Being informed is only important if the information elicits change, and while progress has been made (with help from sustainable seafood programs like Ocean Wise), we need to continue to push forward. A better subject could not have been chosen, and hopefully the event will be a catalyst for further and more widespread change.

Etcetera etc.
My experience was made better by the people who propped me up socially. I met fellow cooks/bloggers Owen Lightly and Cristie Peters (butterontheendive.ca and crustinthekitchen.com, respectively) and they were good about letting me tag along while I was there. I had good talks with James from Storm brewing, Ted from Refuel, and Matt R (chef of the Oak Bay Marina in Victoria, and #1 food blog commenter). Picking favourites as far as the food is concerned would be difficult, but what I will say is that I really appreciated any tent that featured seldom seen seafood (like geoduck, sardines, herring roe on kelp, and sea urchin). What better food to serve at a conference about seafood sustainability?

I’d do it again, but I’d probably reverse my decison to sleep in my car instead of my tent. Honda Civics, though dependable and economical, weren’t meant to house someone of my stature. Congratulations to the organizers for putting on such a terrific gathering. Something that I hadn’t mentioned was the almost complete absence of garbage, thanks to the reusable plates and cups issued to everyone in attendance. I’m grateful for having been invited, and hope that I can make it out to Newfoundland. I’m already excited about the Screech booth.

~ Jacob Galbraith

eatapeachforhours.com

One of the perks of being a cook who can also read and write at a fifth grade level is that I’m occasionally called upon to attend events I would never be able to make it to. Last May brought the Vancouver Craft Beer Week, and today I’ll be frolicking amongst approximately five hundred or so superior cooks at the Canadian Chef’s Congress. Industry figureheads are gathering at Providence Farm in the Cowichan Valley to discuss sustainability in our oceans, eat eats and drink drinks. I initially expected a business forward sort of meeting, but I’ve since been told that things turn festive relatively quick after business time concludes. For the sake of people who actually have reputations, I won’t be publishing actual dirt, no matter how dirty and unbelievable it may be. What I can and will do instead, is blindly and wildly speculate.

Robert Clark is one of the primary organizers of this massive get together, hence the ocean forward theme. I’ve long suspected that he’s either a) a merman, or b) THE merman (see: Aquaman), so I figure he’ll take the opportunity to tell the world. Separately, and less sensationally, I expect him to have a pet salmon that lives in a tank which he drags around in a wagon. At some point there will likely some hurt feelings, when a copy of someone’s cookbook ends up in somebody’s campfire. Speaking of campfires, since almost every chef is some kind of failed musician, campfire sing-a-longs are going to be rampant. I’ve never been crazy about this, but I’d pay good money to seek David Suzuki perform Free Bird. I’m also expecting a line up at the first aid tent exclusively composed of people who have second degree cheese smokey burns in the roofs of their mouths, which is why I plan to eat my cheese smokies early (I hate lines). I’m not really expecting to get much sleep for two reasons: 1) raucous behavior, and 2) an unprecedented concentration of work nightmares. I’m but a lowly line cook and my workmares are horrendous, I can only imagine them to get incrementally worse in accordance with rank (much like the beer belly scale).

It’s late/early, and I’ve got a big day ahead of me. I’m just dying to know how all of these honcho’s got a weekend off. That being said, it might be a good weekend for the customers to cook for themselves.

Stay tuned for more!

~ Jacob Galbraith

For more information and registration, please visit: canadianchefscongress.com/british-columbia/register

Date: Friday, July 30th
Time: 6 pm – 10 pm
Suggested attire: Business Casual*

Tickets: Limited to just 100 lucky guests

The Price: $125 per person purchase tickets

Location: A 1912 “A” class heritage building in downtown Vancouver

The Chefs: we’ll never tell. The Wines: some of the best…The Menu: it’s a mystery…

The Beneficiary: Young chefs, farmers, fishers, gardeners, foragers & artisan food producers

About the mystery kitchen tour
The last Mystery Kitchen Tour was located at The Pacific Culinary Institute. The theme; some of Vancouver’s culinary icons preparing, just for you, world class food and serving world class wines as you grazed through different kitchens about the school. The beneficiary: The Chef’s Tables Society and the 2010 National Chefs Congress.

Back on June 27th friends told friends and speculation turned to delight when 100 lucky guests were treated to a menu prepared by the following iconic chefs: Angus An, Maenam; James Walt, Araxi; Julian Bond, Pacific Institute of Culinary Arts; Ned Bell, Cabana Bar and Grille; Neil Taylor, Cibo; Neil Wyles, Hamilton Street Grill; Robert Belcham, Refuel, Campagnolo; Scott Jaeger, The Pear Tree;  Watch a video of the evening here Mystery Chefs Dinner

Friday, July 30th – This time we are located in the beautiful Vancouver Club, one of Vancouver’s oldest, and a Class “A” Heritage building, and as is fitting for the slightly more formal setting, this dinner is a sit down affair. Seven courses**, paired with wine, prepared and served by seven world class chefs.

Which culinary icons will be preparing the cuisine at the July 30th dinner? Be one of the lucky 100 guests to find out…..

The Beneficiary
The 2010 Canadian Chef’s Congress, themed as Oceans for Tomorrow, is slated for September 11 & 12, 2010, when chefs, cooks, apprentices and culinary students from across Canada will converge on Providence Farm in the heart of the beautiful Cowichan Valley for two days of conversation and deliberation on the state of our water ways, our effect on marine life and what constructive steps can be taken to improve the health of our oceans. Attendees will have the opportunity to sample Canadian inspired dishes from leading provincial and territorial chefs from across the country. As host, BC chefs will present the very best that our province has to offer. The weekend will be a series of unique tastes and experiences as you munch and mingle with fellow chefs, sipping BC wines, ales, beers, ciders, and mead. For full schedule details visit: www.canadianchefscongress.com/british-columbia.

The Canadian Chefs’ Congress connects chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers. The Canadian Chefs’ Congress is a biennial gathering of chefs from across Canada that reinforces the passion and integrity of Canadian Food Culture. www.canadianchefscongress.com

*The Vancouver Club is a private club and has a dress code that excludes jeans, sport clothing and casual footwear such as flip flops and running shoes.

**The menu will be a set menu and as such substitutions at time of service will not be possible.  We ask that your palate is open to anything as befits the night, however if you have a severe food allergy it is incumbent upon you to let us know in advance so those substitutions can be allowed for.

On Wednesday June 2nd, Visa Infinite held their 3rd exclusive cardholders dinner in Vancouver; this time Blue Water Cafe + Raw Bar in Yaletown played host in their gorgeous aqua-themed wine room.

Executive Chef, Frank Pabst (Vancouver Magazine’s Chef of the Year), and Raw Bar Chef, Yoshihiro Tabo rolled out an impressive four-course meal that was paired with some delicious wines from Charton Hobbs‘ impressive portfolio of premium brands.

Special thanks to Don House of IDMG for extending the invitation and to the Blue Water crew for their excellent service.

~ PK

^ Spice crusted Albacore Tuna Carpaccio ~ Kingcrab Sushi Maki, Tsunami Kampachi Sashimi. Paired with Cloudy Bay Sauvignon Blanc

^ Halibut Cheeks poached in Olive Oil ~ served with bouliabaisse and saffron potatoes. Paired with Kinge Estate Pinot Gris.

^ Kobe Shortribs + Beef Tenderloin ~ cascadian porcini mushroom parcel, yellow beans green peas and lardons, bordelaise sauce. Paired with Terrazas Reserva Malbec.

^ White Chocolate Mousse ~ honey roasted apricots, crispy milk chocolate feullantine. Paired with Moet Nectar Imperial

Yesterday, in signature glamourous style the 21st annual Vancouver Magazine Restaurant Awards were presented at the Sheraton Wall Centre Hotel.

^ Blue Water Cafe + Raw Bar’s Chef Frank Pabst and Restaurant Director Stephane Cachard clink glasses to celebrate their impressive trifecta win as Restaurant of the Year, Chef of the Year and Best Seafood Restaurant.

Congratulations to all the winners!

Click here to view the complete list

~ PK

Chocolatier-Pâtissier extraordinaire, Thierry Busset, is busily preparing to open his own atelier on the posh downtown stretch of Alberni Street between Burrard and Thurlow with an anticipated opening in June 2011.

(Photo credit: Steve Li)

From the press release:

In partnership with the Top Table Group, the 220 square metre space will be dedicated to the creation of classic chocolates, pastries, cakes, and a variety of that Parisian icon: the macaron.

Under a bright awning that recalls the storefront pâtisseries of his native France–and simply reading thierry–the 220 square metre space will be dedicated to the creation of classic chocolates, pastries, cakes, and a variety of that Parisian icon: the macaron.(Photo credit: Steve Li)

“The shop will realize a longtime dream of mine,” Busset says. “Everything will be made on the premises and we will work in the style of the atelier, with our work space open to the retail area.”

Marc Bricault, who has worked with Top Table on projects at CinCin and Araxi, and who designed the wine room at Blue Water Cafe, will be designing the space featuring clean, modern lines, and with both indoor and outdoor seating.

All items will be hand-crafted daily using only premium ingredients: fresh seasonal fruits, artisanal dairy products, maple syrup, and the finest chocolates.
(Photo credit: Steve Li)

Busset learned his craft at the hands of the masters, including notable chocolatier Bernard Sicard in Auvergne, and later at Pilati Patisserie in the Loire Valley. He was pastry chef at two three Michelin-starred restaurants in London: Le Gavroche (Albert Roux and Michel Roux Jr.) and Marco Pierre White. Recently, his former colleague, chef Gordon Ramsay called Busset ‘one of the finest pastry chefs in the world’.

“This is a wonderful progression for Thierry and, I think, for Vancouver,” said Top Table Proprietor, Jack Evrensel. “I’m thrilled that we were able to find such an accessible space, so now we can share his talent with everyone.”