On February 28, I attended a one of a kind fun and tasty event, presented by the Vancouver International Wine Festival and held at Pacific Institute of Culinary Arts. It was the PICA Kitchen Party where chefs prepared a variety of dishes that were served in a multitude of kitchens throughout the culinary school each paired up with wine from a wide scope of International vineyards.

Some of my favourite dishes and pairings of the night included:

Chef Ricardo Valverde of Ancora Waterfront Dining and Patio: Octupus Causa (beet potato, cilantro pumpkin, huancaina sauce, pico de gallo) paired with Mondo del Vino Il Nespoli Romagna DOC Sangiovese Superiore Riserva 2013.

Chef Westley Feist of Vancouver Club cooking his Free Range Boar confit belly ravioli with walnut boudin noir; paired with Suvla Wines Kirte 2011.

Chef Brian Luptak of The Acorn plating the outstanding Roasted Carrot Ricotta Gnudi; paired with with Robert Mondavi Winery Napa Valley Fumé Blanc 2014.

Chef Stewart Boyles of Culinary Capers Catering:  Foie Gras Creme Brulee; paired with Elk Cove Vineyards Willamette Valley Pinot Gris 2015.

Chef Meeru Dhalwala of Vij’s / Rangoli:  Curried Pork Belly (tumeric potatoes); paired with Bodega Garzón Albarino 2015

Chef Stefan Hartmann of Bauhaus Restaurant plating his Beef Tenderloin chuck flat stew with consomme gel; it was then paired with Juan Gil Family Estates Tridente Tempranillo 2013.

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 as part of this wonderful wine festival.

By: Richard Wolak