Big Night 2011

Kingyo Izakaya’s Slow Braised Beef

On February 4th I attended Big Night, I have attended many over the past few years and this is always an event that I look forward too– this is Vancouver Magazine’s Big Night! This was a celebration of the top restaurants from Vancouver Magazine’s 21st Annual restaurant awards and award-winning wines from the 7th Annual Wine Awards and each restaurant was paired with one of the wines!

The evening began with a reception held in the Fourier, Chef Sean Cousins of the Vancouver Club treated all Big Night guests to ‘Fois Gras Pudding’ to kick off the Big Night – Outstanding dish!

From the dishes and wines that I sampled, here is my list of favourites.

I loved Kingyo Izakaya’s Slow Braised Beef with Balsamic Sweet and Sour Sauce and a Hint of Coriander Oil which I paired with the Nichol Nine Mile Red 2008 and to me was the perfect pairing.

Cioppino’s Thiessen Farm Pheasant Cannelloni

Also loved Cioppino’s Thiessen Farm Pheasant Cannelloni with Mushroom Cream

Chef Alana Peckham of CRU Foie Gras Torchon with Mission Figs and Pistachios

Cru’s Foie Gras Torchon with Mission Figs and Pistachios

Maenam's Grilled Quadra Island Scallops

Maenam’s Grilled Quadra Island Scallops, served with Nahm Jim Sauce and Fresh Coriander

Chef Frank Pabst & his Blue Water Cafe Chefs plating

Blue Water Café Sangiovese Braised White Sturgeon

Blue Water Café Sangiovese Braised White Sturgeon with one Marrow, Sunchoke Foam, Beluga Lentils and Guanciale

CinCin’s Chef Thierry Caramel Chocolate Macaroons

CinCin’s Chef Thierry Caramel Chocolate Macaroons were the ultimate in awesomeness and well paired with the Quails’ Gate TBA Optima

They paired Best-in-Category wines from their Wine Awards with winning restaurants from their 2010 Restaurant Awards for a delectable evening of food and wine hosted at the prestigious Vancouver Club.

By: Richard Wolak