Dish ‘n Dazzle 2013

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

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