Vancouver Cooks 2 Book Launch Party

VancouverCooks2Launch 023The Dirty Apron Cooking School was the host of the book launch party held on October 14, 2009.

Vancouver area Chefs - Find your favourite Chef

Vancouver area Chefs - Find your favourite Chef

“Vancouver Cooks 2″, the new cookbook from the Chefs’ Table Society of BC, has been released and is available at Barbara Jo’s Books To Cooks and participating restaurants. The book, edited by Joan Cross, Jamie Maw, and Andrew Morrison, includes 120 recipes from 70 of BC’s top chefs, among them John Bishop (Bishop’s), Vikram Vij (Vij’s), Rob Clark (”C” Restaurant), Rob Feenie (Cactus Club), and Hidekazu Tojo (Tojo’s). Recipes are crafted to be accessible to the home cook and are paired with BC wines by wine expert and Society co-founder Sid Cross.

Chef Nico Schuermans (Chambar & Dirty Apron Cooking School)

Chef Nico Schuermans (Chambar & Dirty Apron Cooking School)

Chef John Bishop (Bishops) & Chef Mary Mackay (Terra Breads)

Chef John Bishop (Bishops) & Chef Mary Mackay (Terra Breads)

Duck Confit with mulled Red wine (by Chambar)

Duck Confit with mulled Red wine (by Chambar)

Jaime Maw (left), Sid Cross (middle), Andrew Morrison (right)

Jaime Maw (left), Sid Cross (middle), Andrew Morrison (right)

Vikram Vij (Vij's) & Pino Posteraro (Cioppino’s)

Vikram Vij (Vij's) & Pino Posteraro (Cioppino’s)

Cassandra Anderton (left), Nanette (middle), Chef Tina Fineza (right)

Cassandra Anderton (left), Annette Rawlinson (middle), Chef Tina Fineza (right)

Chef John Bishop (Bishops) & Chef Vikram Vij (Vij's)

Chef John Bishop (Bishops) & Chef Vikram Vij (Vij's)

Pacific Culinary Arts Team of Chefs and their Trout creation

Pacific Culinary Arts Team of Chefs and their Trout creation

DB Moderne Bistro Chef and his Charcuterie

DB Moderne Bistro Chef and his Charcuterie

Goat Cheese Terrine on Crisp

Goat Cheese Terrine on Crisp

I spent the evening talking with the chefs and tasting their creations which were from their “Vancouver Cooks 2” book. This Chef’s tasting was held in the Dirty Apron Cooking School and guests were able to purchase copies of the book in the store located on the other side of the cooking school.

By: Richard Wolak