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.
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 – Chef Ryan O’Flynn of The Westin Edmonton @WestinEdmonton
Johnston’s Farm Pork Rillette –Chef Rob Cordonier of Hillside Winery Bistro @hillsidewines
Tofino Spring Halibut with cedar oil — Chef Nick Nutting of Wolf in the Fog @wolfinthefog
Smoked Trout on Betel Leaf with Almond Satay sauce, fried shallot — Chef Nick Liu of DaiLo @dailoto
Crispy Pork Belly, Seared Scallop — Chef Tim Bedford of the Vancouver Aquariam @vanaqua
Braised Venison & Bacon Polpette — Chef Alvin Pillay of Edible Canada @EdibleCanada
Salted Caramel Gelato and Lemon Sorbetto — Bella Gelateria @
Boreal Rose Petal Ice Cream Sandwiches — Chef Michele Genest of TIA Yukon @tia_yukon
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