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:
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Chef Ricardo Valverde of Ancora Waterfront Dining and Patio
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Octupus Causa
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.
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Chef Westley Feist of Vancouver Club
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Chef Westley Feist of Vancouver Club
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Chef Westley Feist of Vancouver Club with Suvla Wines Kirte 2011 representative.
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Free Range Boar confit belly ravioli
Chef Westley Feist of Vancouver Club cooking his Free Range Boar confit belly ravioli with walnut boudin noir; paired with Suvla Wines Kirte 2011.
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Chef Brian Luptak of The Acorn
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Roasted Carrot Ricotta Gnudi
Chef Brian Luptak of The Acorn plating the outstanding Roasted Carrot Ricotta Gnudi; paired with with Robert Mondavi Winery Napa Valley Fumé Blanc 2014.
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Chef Stewart Boyles of Culinary Capers Catering
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Foie Gras Creme Brulee
Chef Stewart Boyles of Culinary Capers Catering: Foie Gras Creme Brulee; paired with Elk Cove Vineyards Willamette Valley Pinot Gris 2015.
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Chef Meeru Dhalwala of Vij’s / Rangoli
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Curried Pork Belly
Chef Meeru Dhalwala of Vij’s / Rangoli: Curried Pork Belly (tumeric potatoes); paired with Bodega Garzón Albarino 2015
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Chef Stefan Hartmann of Bauhaus Restaurant
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