Chef Dino Ranaerts of Pier 7 Restaurant with his Grilled Chicken Tostada
On May 30th, I attended Dish ‘n Dazzle at The Pan Pacific, it was the 4th annual food and wine celebration and this year the event raised $40,000 for the BC Hospitality Foundation.
Stinging Nettle and Halibut Cheek Cannelloni
Chefs team from Clough Club with Executive Chef Alvin Pilay (2nd from left)
Clough Club – Fresh Green Peas & Bacon, with ricotta and drizzled in olive oil.
Chef Ann Kirsebom’s Grand Marnier chocolate
12 different restaurants were on hand to present a feature dish, some of the unique selections included a Stinging Nettle and Halibut Cheek Cannelloni (Forage), Grilled Chicken Tostadas (Pier 7 Restaurant) and Chef Ann Kirsebom’s delectable Grand Marnier chocolates.
Julia Diakow – Mixologist from Killjoy with her Nueva Ola Cocktail
There were 12 restaurants, 7 top mixologists, and 19 wineries from Wines of Chile serving up a variety of different food selections, cocktails and wine. As part of the spirited cocktail competition, 7 mixologists from Vancouver, Victoria and Whistler created all-new Chilean-themed libations that guests were able to try before the final judging.
Keep an eye out for the 5th annual Dish ‘n Dazzle next year.
By: Richard Wolak