Last night I attended this wonderful event hosted by the Harmony Arts Festival in West Vancouver. The clouds cleared and it was a beautiful night on the pier, guests mingled eating delicious bites from North Shore restaurants and sipped on BC Wine.
PARC Retirement Living
Braised “black apron” angus beef
Chef Faizal Kassam of Terroir Kitchen
Tortellini of whipped ricotta and mint
My favourite pairings of the night were the PARC Retirement Living’s Braised “black apron” angus beef topped with harissa spiced black tiger prawn served with fennel confit and local pureed organic yam potato; Paired with Burrowing Owl Estate Winery 2013 Athene; along with Terroir Kitchen’s Tortellini of whipped ricotta and mint with Tuscan lamb ragu and house-made ricotta salata; paired with Tantalus Vineyards 2013 Pinot Noir.
Chef Karan Suri (right) of Arc Restaurant at the Fairmont Waterfront
Haidacore Tuna, puffed rice, crispy bits, spiced tamarind dressing
Bon Vivant Catering’s House smoked and seared Salmon with farro and chanterelle risotto
Zen Japanese Restaurant
Spicy wild sockeye salmon served on a bed of sushi rice
Mangia E Bevi’
Mangia E Bevi’s Rotolo Pasta
Temper Chocolate Pastry’s Molecular garden
My other favourite dishes of the night were Arc Restaurant’s Haidacore Tuna, puffed rice, crispy bits, spiced tamarind dressing; Bon Vivant Catering’s House smoked and seared Salmon with farro and chanterelle risotto; Zen Japanese Restaurant’s Spicy wild sockeye salmon served on a bed of sushi rice on a nori speckled Asian chip; Mangia E Bevi’s Rotolo Pasta with braised duck, root vegetables, house made ricotta cheese and tomato duck sauce; and Temper Chocolate Pastry’s Molecular garden comprised of goat cheese, apricot, ginger, pear, almonds topped with a chocolate caramel truffle.
Guests who attended voted for their People’s Choice favourites of the night and after the votes were tallied these were the winners:
2016 Best of the West – Winning pairing
PARC Retirement Living + Burrowing Owl Estate Winery
Braised “black apron” angus beef topped with harissa spiced black tiger prawn served with fennel confit and local pureed organic yam potato
Paired with Burrowing Owl Estate Winery 2013 Athene
2016 Best of the West – 1st Runner up
Zen Japanese Restaurant + Black Hills Estate Winery
Spicy wild sockeye salmon poke served on a bed of sushi rice on a shichimi chilli nori speckled asian chip
Paired with Black Hills Estate Winery 2015 Viognier
The delicious food, and wine made for another beautiful evening on the pier during the annual Harmony Arts Festival in West Vancouver.
By: Richard Wolak