Passions Gala 2019

chefs Leighton and Edwin from CinCin Ristorante

Earlier in the fall I attended the 16th Annual Passions Gala at Performance Works supporting the Dr Peter Aids Foundation with some of the cities top chefs showcasing tasty dishes. It was a wonderful night and the event raised $250,000 for the Dr. Peter Centre.

Golden and Chioggia Beet Salad

CinCin Ristorante presented their Golden and Chioggia Beet Salad, whipped ricotta, smoked orange vinaigrette, pistachios

Melon Gazpacho

Boulevard Kitchen and Oyster Bar presented a delicious Melon Gazpacho, lemon verbena, variations of melon and fennel by Chef Eva Chin.

Chef Welbert and Meighan

Forage presented a delicious Bison Short Rib Arancini, chanterelle mushroom creme, rutabaga by Chef Welbert Choi  and Meighan Makarchuk

Smoked Sablefish temari

Tojos Restaurant presented a Smoked Sablefish temari and Geoduck Gunkan

Smoked Scallop Ceviche

Fanny Bay Oysters presented a Smoked Scallop Ceviche by Chef Chris Andraza

Chicken Terrine

Pacific Yacht Charters presented their Chicken Terrine with jalapeno pepper and chili jam by Chef Mardy Ra

Smoke Sablefish

Joe Fortes Seafood and Chop House presented their Smoke Sablefish, sweet potato hummus, pita crisps by Chef Wayne Sych

Aburi salmon oshi sushi

Minami presented their Aburi salmon oshi sushi, pressed BC wild sockeye salmon, jalapeno, miku sauce; and Albacore tuna and kaiso seaweed tartare, spicy ponzu vinaigrette, wasabi creme fraiche, sesame wonton crisp

Plum and Mascarpone Verrine

Beaucoup Bakery presented a delicious Plum and Mascarpone Verrine, spiced plum compote topped with mascarpone mousse and finished with hazelnut sable by Chef Betty Hung

It was a wonderful night with delicious food and tasty cocktails along with a silent auction while raising funds at this annual event.

By: Richard Wolak

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