East Meets West at West Restaurant

Chef Quang Dang (L) & Chef Jeremy Charles (R)

On August 28th I attended an extraordinary dinner that featured two of this countrie’s finest chefs in a seven course dinner. Executive Chef Jeremy Charles of Raymonds Restaurant in Newfoundland and Executive Chef Quang Dang of West Restaurant in Vancouver, each of these stellar chefs and their teams created 3 courses along with canapés from their own region of Canada where East Meets West literally. The last course was created by West Restaurant’s Pastry Chef Rhonda Viani. This dinner was actually a follow-up to one that was held at Raymonds last year where Chef Quang Dang participated in a dinner organized by them.

Sous Chef Peter Burt of Raymonds Restaurant

Not only was this the best dinner experience I had during the past year, it was one that was truly memorable on all counts. Chef Jeremy Charles brought his Sous Chef Peter Burt with him along with their Restaurant Director & Wine Director Jeremy Bonia; and Chef Quang Dang had his Sous Chef Alex Hon by his side along with the West Restaurant Director & Wine Director Owen Knowlton and also featured their Pastry Chef Rhonda Viani.

Yarrow Meadows Duck Rillettes with sharing farm garlic and balsamic gel (West Restaurant)

Marry Lester’s Pickled Beet and 18% house cultured yogurt (Raymond Restaurant)

The dinner was all about parings fine food from the East and West paired with fine wines from the East and West which resulted in a deliciously wonderful dinner and a sold out house at West. The reception featured West Restaurant’s Northern Razor Clam Ceviche, Granville Island Sake Yuzu emulsion and the Yarrow Meadows Duck Rillettes with sharing farm garlic and balsamic gel. Raymond Restaurant presented their Newfoundland Snow Crab along with Marry Lester’s Pickled Beet and 18% house cultured yogurt. The reception wine was Laughing Stock Rose 2011, Okanagan Valley (BC).

Cape Scott Halibut Cheek Salad with cucumbers, melon and lemon vinaigrette (West Restaurant)

The first course was presented by West Restaurant, Chef Quang Dang and his team prepared a Cape Scott Halibut Cheek Salad with cucumbers, melon and lemon vinaigrette which was paired with the Tantalus Vineyards Riesling 2011, Okanagan Valley (BC). I was fortunate to be sitting with both suppliers of this wonderful pairing Jenice Yu of Fish (supplier of the Halibut) and Eric Savics (owner of Tantalus).

“Jiggs Dinner” Split Pea Agnolotti, carrots and turnips, pork hock jus (Raymonds Restaurant)

The second course was presented by Raymonds Restaurant, Chef Jeremy Charles and his team prepared their “Jiggs Dinner” Split Pea Agnolotti, carrots and turnips, pork hock jus that was paired with Charles Baker Riesling “Picone Vineyard” 2010, VQA Vinemount Ridge.

Atlantic Cod from Burgeo with Newfoundland parsnips, smoked onion reduction (Raymonds Restaurant)

The third course was presented by Raymonds Restaurant, the Atlantic Cod from Burgeo with Newfoundland parsnips, smoked onion reduction, paired with Closson Chase Chardonnay “South Clos Vineyard” 2010 VQA Prince Edward County.

Lostock Farms Saddle of Rabbit with chanterelles, Walla Walla onion fondue and mustard emulsion (West Restaurant)

The fourth course was presented by West Restaurant featuring the Lostock Farms Saddle of Rabbit with chanterelles, Walla Walla onion fondue and mustard emulsion, paired with the Tantalus Vineyards Chardonnay 2010, Okanagan Valley.

Wild Newfoundland Partridge with steel cut oats, fois gras, pickled quail egg, thyme, partridge berry jus (Raymonds Restaurant)

The fifth course was presented by Raymonds Restaurant, Wild Newfoundland Partridge with steel cut oats, fois gras, pickled quail egg, thyme, partridge berry jus, paired with the Ravine Cabernet Franc Reserve “Picone Vineyard” 2010, VQA Vinemount Ridge.

Wild Black Berry Glazed Elk Striploin with Helmer potatoes, confit sungold tomatoes, brown butter elk reduction (West Restaurant)

The sixth course was presented by West Restaurant, Wild Black Berry Glazed Elk Striploin with Helmer potatoes, confit sungold tomatoes, brown butter elk reduction that was paired with Laughing Stock “Portfolio 2009”, Okanagan Valley.

White Chocolate Ice Cream Dome with roasted Apricots with white nectarine and cinnamon oat crumble (West Restaurant)

The last course was presented by West Restaurant’s Pastry Chef Rhonda Viani who prepared a White Chocolate Ice Cream Dome with roasted Apricots with white nectarine and cinnamon oat crumble, that was paired with the Pillitteri Estates Riesling Ice Wine 2008, Niagara on the Lake (ON) making the dessert and East meets West pairing.

Sous Chef Peter Burt (L), Executive Chef Quang Dang (M), Executive Chef Jeremy Charles (R)

West Restaurants Chefs Team

To finish of this outstanding dinner we were served a selection of Petit Fours along with tea and coffee.

West Restaurant is located in Vancouver at 2881 Granville Street.

By: Richard Wolak