Canadian Flavours Gala

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On April 30, I attended this wonderful event that celebrated Canadian chefs from across Canada with wines from the Naramata region of BC. Each chef prepared a dish to pair with one of the wines, and served their dish to the hundreds of guests in attendance.

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These are some of the dishes that I enjoyed during the evening’s festivities on both floors inside the Terminal City Club.

Terrine of pine-smoked Sturgeon and cured Quebec Fois Gras

Terrine of pine-smoked Sturgeon and cured Quebec Fois Gras

Chef Ryan O'Flynn of The Westin Edmonton

Chef Ryan O’Flynn of The Westin Edmonton

Terrine of pine-smoked Sturgeon and cured Quebec Fois Gras – Chef Ryan O’Flynn of The Westin Edmonton @WestinEdmonton

Johnston’s Farm Pork Rillette

Johnston’s Farm Pork Rillette

Chef Rob Cordonier of Hillside Winery Bistro (right)

Chef Rob Cordonier of Hillside Winery Bistro (right)

Johnston’s Farm Pork Rillette –Chef Rob Cordonier of Hillside Winery Bistro @hillsidewines

Tofino Spring Halibut

Tofino Spring Halibut

Chef Nick Nutting of Wolf in the Fog (2nd from right)

Chef Nick Nutting of Wolf in the Fog (2nd from right)

Tofino Spring Halibut with cedar oil — Chef Nick Nutting of Wolf in the Fog @wolfinthefog

Smoked Trout on Betel Leaf

Smoked Trout on Betel Leaf

Chef Nick Liu of DaiLo (left)

Chef Nick Liu of DaiLo (left)

Smoked Trout on Betel Leaf with Almond Satay sauce, fried shallot — Chef Nick Liu of DaiLo @dailoto

Crispy Pork Belly, Seared Scallop

Crispy Pork Belly, Seared Scallop

Chef Tim Bedford of the Vancouver Aquariam

Chef Tim Bedford of the Vancouver Aquariam

Crispy Pork Belly, Seared Scallop — Chef Tim Bedford of the Vancouver Aquariam @vanaqua

Braised Venison & Bacon Polpette

Braised Venison & Bacon Polpette

Chef Alvin Pillay of Edible Canada (left)

Chef Alvin Pillay of Edible Canada (left)

Braised Venison & Bacon Polpette — Chef Alvin Pillay of Edible Canada @EdibleCanada

Ned's Albacore Tuna Delight

Ned’s Albacore Tuna Delight

Chef Ned Bell

Chef Ned Bell

Ned’s Albacore Tuna Delight –Chef Ned Bell of Yew Seafood + Bar @nedbell 

Alaskan Weathervane Scallops and Risotto

Alaskan Weathervane Scallops and Risotto

Chef Joel Green of The Lobby Restaurant & Lounge

Chef Joel Green of The Lobby Restaurant & Lounge

Chefs of The Lobby Restaurant & Lounge plating the dishes

Chefs of The Lobby Restaurant & Lounge plating the dishes

Alaskan Weathervane Scallops and Risotto – Chef Joel Green of The Lobby Restaurant & Lounge @ChefJoelGreen @PinnaclePier

Salted Caramel Gelato

Salted Caramel Gelato

Salted Caramel Gelato and Lemon Sorbetto — Bella Gelateria @bellagelateria

Boreal Rose Petal Ice Cream Sandwiches

Boreal Rose Petal Ice Cream Sandwiches

Chef Michele Genest of TIA Yukon (middle)

Chef Michele Genest of TIA Yukon (middle)

Boreal Rose Petal Ice Cream Sandwiches — Chef Michele Genest of TIA Yukon @tia_yukon

Monster Vineyards

Monster Vineyards

Many wineries from the Naramata Bench area were pouring wines to pair with the dishes which gave guests a chance to try the beautiful wines to accompany the wonderful dishes of these chefs and their restaurants. The event was one of the highlights of this years Eat Vancouver Festival.

By: Richard Wolak