On September 23, I attended a one of a kind fun and tasty event, it was the 5th Annual Slow Fish Dinner presented by the Chefs Table Society of BC and held at Pacific Institute of Culinary Arts. I have always loved these types of chefs and tasty dishes served in each of the kitchens at PICA. The chefs prepared a variety of dishes that were served in a multitude of kitchens throughout the culinary school each paired up with wine from British Columbia vineyards.
Some of my favourite dishes of the night included:
Chef Mark Singson, of foodartmusicinc
Seared tuna, xo ish, pickled cucumber, nori
Chef Greg McCallum, Le Crocodile
Lightly poached humpback shrimp in a bisque of their shells, corn soubise, black truffle
Chef Jason Harris, Colette Grand Café at Holt Renfrew
Cured Arctic Char with Fennel sorbet, Gin, Almond, & Horseradish
Chef Edgar Kano, Four Seasons Hotel
Honey Mussel Cioppino
Smoked Tomato-Lobster Broth, Heirloom Potato, Fennel, Basil, Black Grissini
Chef Warren Chow, Juniper Kitchen & Bar
Cedar and Beet Smoked Sturgeon with Lemon Verbena and Buttermilk
Chef Welbert Choi, Forage
Pink and Spiny Scallop Crudo, Forage’s 7-month old herring ‘nuoc mam cham’, ginger and scallion confit
Chef Julian Bond, Pacific Institute of Culinary Arts
Oven roasted Octopus with Crisp potato skin, Pickled radish, compressed cucumber
Chef Andrea Carlson, Burdock & Co.
Geoduck custard with shaved geoduck and shiso
Maestro James Coleridge of Uno Gelato served up delicious gelato for dessert, my favourites were the Milano White Coffee Gelato and the Vegan Chocolate.
The school features eight kitchens where guests had a chance to mingle with chefs and wine principals while enjoying their dishes and glasses. This was such a fun event put on by the Chefs Table Society of BC.
By: Richard Wolak