Visa Infinite Dinner at The Blackbird

Chef Alvin Pillay, Host DJ Kearney and Bartender Jay Jones

Chef Alvin Pillay, Host DJ Kearney and Bartender Jay Jones

On June 17th, I had the pleasure to attend this cocktail pairing dinner that featured Chef Alvin Pillay of The Blackbird along with Chef Duncan Ly of the Yellow Door (Calgary); and Bartender Jay Jones of The Blackbird along with Bartender Christina Mah of the Yellow Door (Calgary). Each of the courses was prepared by each of the chefs and their teams taking turns, there were also canapés and cocktails too. This dinner was actually a follow-up to one that was held at the Yellow Door in Calgary the week before.

This was a stellar dinner with well thought out pairings by each of the bartenders, Jay and Christina. Each of the courses were delicious and I am sure the chefs created the menu with the ingredients foremost and how each would work with the others.

Pork Belly with green apple and mascarpone

Pork Belly with green apple and mascarpone

The Aviation and the Hemingway Daiquiri.

The Aviation and the Hemingway Daiquiri.

A variety of canapes were served that included Fresh oysters served with Northern Divine caviar, Couscous crusted sweetbreads, and Pork Belly with green apple and mascarpone; paired with 2 cocktails by Christinah Mah and Jay Jones, The Aviation and the Hemingway Daiquiri.

Asparagus and Black Truffle

Asparagus and Black Truffle

The first course was presented by The Blackbird, Asparagus and Black Truffle, brioche, Fleur de sel paired with the Farmers Market Cocktail with Long Table Distillery cucumber gin, Le Vieux Pin Sauvignon blanc, local honey, Bittered Sling Cascade Celery bitters, Phillips ‘Sparkmouth’ ginger ale, grapefruit and cucumber.

Cured Albacore Tuna and the Melon Sake Soda

Cured Albacore Tuna and the Melon Sake Soda

The second course was presented by the Yellow Door, Cured Albacore Tuna with cucumber and mint emulsion, compressed melons, and trout caviar; paired with with Melon Sake Soda carbonated sake and Cocchi Americano vermouth, melon juice, mint, citrus zest, Bittered sling lam-Marrakech bitters, coconut foam.

BC Spot Prawn Curry and the Crown & Crocus

BC Spot Prawn Curry and the Crown & Crocus

The third course was presented by The Blackbird, BC Spot Prawn Curry with spicy Chole, mustard greens, black garlic paired with Crown and Crocus with Saffron-steeped Long Table Distillery London dry gin, Mango oleo-saccharrum, Granville Island Brockton India pale ale, Bittered Sling Lam -Marrakech bitters.

Juniper-Crusted Bison brisket

Juniper-Crusted Bison brisket

King of Cognac

King of Cognac

The fourth course was presented by the Yellow Door, Juniper-Crusted Bison brisket and Tenderloin fondant potato, Savoy cabbage purée, porcini mushrooms paired with King of Cognac cocktail, cream soda syrup, apple juice, fresh sage, lemon, Scrappy’s cardamom bitters.

Hazelnut Chocolate Delice

Hazelnut Chocolate Delice

The Kurgan cocktail

The Kurgan cocktail

The fifth course was presented by The Blackbird, Hazelnut Chocolate Delicewith cocoa nibs, orange, gold leaf paired with The Kurgan cocktail with The Macallan Gold single malt scotch whiskey, Averna arnaro Laphroaig 18 single malt scotch Whisky mist, and orange peel.

The Blackbird is located in Vancouver at 905 Dunsmiur Street in Vancouver. The Visa Infinite dining series takes places in restaurants all over Canada and beyond, watch for their next dinners in Vancouver.

By: Richard Wolak