Location Vij’s Restaurant
Call to Order: at 2:08pm – Vikram Vij
Roll Call: Mary MacKay noted attendance
Present:Vikram Vij, Tiffany Soper, Karri Schuermans, Mary Mackay, Robert Feenie, Julian Bond, Scott Jaeger, Don Letendre, Neil Wyles, Dino Renaerts, Tony Minichiello, Robert Clark, Sid Cross
Absent: David Hawksworth, Jamie Maw, John Bishop, Thomas Haas, Andrew Morrison, Pino Posteraro
Approval of board minutes from February 25th 2008
- Financial
- Total cash and GIC value is $35,816.28. Another $11,650 is coming in from the Elixir fund raising dinner.
- CTS is a non profit society, we can only issue receipts to businesses but not to individuals. In the future the society will look into the possibility of applying for a charitable status.
- Fundraising Event – Dinner at Elixir and future events
- Sous chefs and students enjoyed the event.John Van der Lieck from Oyama will do a “Pig in a Day” class for the participating sous chefs. The Chefs Table Society will pay for 8 participating sous chefs to attend. John is offering the class at a reduced rate of $250 per student. Participating chefs need to send their sous chefs email address’s to Tiffany so she can co ordinate the classes date.
- Overall the board felt the event was a success. For future events a different room layout is needed and would like to see producers moving around to different tables. A hand out card explaining how fermentation was used in each dish would be helpful for the guests.
- Media coverage for the event was good (National Post, 24, CTV, Shaw, Courier and Urban Diner).
- The silent auction was a success and raised $4000; felt it was a good size, not too big.
- Future events – felt that the society could handle about 2 dinner events per year instead of 4; the event required a number of organizing hours. Pino has offered to host a fundraising dinner as well. Township 7 has offered their winery as a location for an Okanagan event. Other suggestions included to start with events in the city in order to build up a following, holding an event at Granville Island after-hours and to consider if the event should be larger or kept scaled down.
- Spot Prawn Festival – Saturday 3, 2008
- Eight tables (8 x 8 foot) with 2 shifts for a total of 16 chefs providing samples for the public.
- Participating chefs will need to bring own equipment, spot prawns will be provided by Organic Ocean. Chefs need to send recipes to Tiffany. Chefs will need to prepare 100 portion size samples each. Each chef table will need to have the Chefs Table Society logo on signage.
- Tiffany is meeting with Granville Island Market coordinators to organize demos in the market as well as on the wharf. Granville Island will provide some cross promotion with the False Creek Wharf.
- Long Linger in public market would like to get involved.
- Julian is going to speak with PICA about providing tables for the wharf. Julian will also look into securing parking at PICA, they have 27 spots available. Public parking will be limited to walking down to the wharf this year.
- Tony will organize student volunteers.
- Mary will station ticket selling tables with volunteers and members wanting to participate. Tasting tickets will be sold for $2.00 per portion. Mary will bring a float and cash box.
- CTS will purchase cutlery and napkins thru a Green Table source.
- Tiffany will contact the Aquarium to see if they would sponsor the event by providing an interactive aquarium for children.
- Vikram will organize a water station, no bottled water this year for environment reasons.
- Budget was set for Tiffany to hire a support person to organize for the event. $300.00 was passed, 1st by Karri and 2nd by Sid.
- Media inquiries will be handled by Rob Clark and Steve from Organic Ocean.
- Restaurant members are encouraged to promote spot prawns in their establishments. Once the season is over restaurants can freeze the spot prawns in salt water to preserve.
- Karri will work on promotional recipe booklet that could be sold.
- Student volunteers could be eligible for a bursary, will discuss at next meeting. Possibilities include a contest for the students to write an essay about their experience with the Spot Prawn Fest.
- Participating chefs include:
-
-
Tony Minichiello – NW Culinary Academy
-
Dino Renaerts – Diva at the Met
-
Nico Sheurmans – Chambar
-
Jeff Van Geest – Aurora Bistro
-
David Beston – Jericho Tennis Club
-
Dana Reinhardt – Cru Restaurant
-
David Hawksworth – Hawksworth
-
Scott Jaeger – Pear Tree
-
Vikram Vij – Vijs
-
Julian Bond – PICA
-
Ryan Mah – Wild Rice
-
Geoff Lundholm – The Moustache Café
-
Quang Dang – C Restaurant
-
Rob Feenie – Cactus Club
-
Don Letendre – Elixir
-
Jeremy Bastion – Boneta
-
-
- New Business
- Agricultural farmland at UBC might be in jeopardy; Rob Clark is checking this out. May ask the board and membership for letters to support keeping the farmland intact.
- Barbara Finley’s Project Chef is a success; board needs to discuss future support of the program. The program is receiving national press coverage and Barbara has been mentioning the CTS support in the press.
- Scott is going to prepare a proposal for the board to consider sponsorship for the Bocuse D’Or competing chefs. The CTS logo could go on the chef jackets.
- Ian from seed to table has requested to make a 5 minute proposal to the board at the next meeting.
- Kim from Chefs for Life has offered to raise funds for the CTS through an auction bid at the dinner on September 21st. The board needs to come up with an item to auction off such as a dinner by local chefs. To be discussed at future board meeting.
- The clefs D’Or will attend the next board meeting to set up a student bursary.
Meeting adjourned at 3:15pm
- Next Board meeting will be held Monday, April 21st, 2pm at PICA in the restaurant.
Board meetings will be held the last Monday of every month. Meetings will not be held in July, August or December.