Local culinary stars supporting the Canadian Chefs' Congress are reprising their Mystery Kitchen Tour. This time we are located in the beautiful Vancouver Club, one of Vancouver’s oldest, and a Class “A” Heritage building. And, as is fitting for the slightly more formal setting, this dinner is a sit down affair. Seven courses**, paired with wine, prepared and served by seven world class chefs.
Which culinary icons will be preparing the cuisine at the July 30th dinner? Be one of the lucky 100 guests to find out!
Date: Friday, July 30, 2010
Time: 6pm – 10pm
Location: The Vancouver Club -map-
Suggested attire: Smart business casual*
Capacity: Limited to just 100 lucky guests
Price: $125 per person
The chefs – We’ll never tell.
The wines – Some of the best.
The menu – It’s a mystery…
The beneficiary – Young chefs, farmers, fishers, gardeners, foragers & artisanal food producers. read on →
On Monday July 12, 2010, The Chefs’ Table Society of BC and the Vancity Theatre will kick off Cinema to Savour, the most delicious film festival to ever hit Vancouver screens. Guests will enjoy Italian fare prepared by one of Canada's top chefs, Pino Posteraro of Cioppino’s Mediterranean Grill, and get a taste of his talents after supping from Campbell Scott's foodie classic, Big Night, starring Stanley Tucci and Tony Shalhoub.
Each ‘Cinema to Savour’ movie night showcases the food of a local celebrity chef who has found inspiration in the film being presented. Big Night is the first film in the four-part series; subsequent events run in the Fall, Winter and Spring. Pino Posteraro will share with the audience why he selected the film and will prepare and serve Italian-inspired bites together with local culinary giant John Bishop. Their food will be paired with wines from Burrow, Luongo & Associates, local craft beer from R&B Brewing Co., and finished with Caffe Artigiano coffee and fabulous biscotti provided by Terra Breads.
Poised to attract a wide audience, Cinema to Savour is a perfect way for foodies and movie buffs to engage with Vancouver’s top chefs and restaurant industry leaders.
Cinema to Savour takes place on Monday, July 12th at 7pm. Tickets are $75 and can be purchased through the Vancity Theatre at www.viff.org. Tickets include a Vancouver Cooks 2 cookbook, film viewing, food, beverages and chef/audience discussion.
Event proceeds will benefit The Chefs’ Table Society of BC and the Vancity Theatre.
For more information call 604-683-FILM (3456).
The Chefs Table Society of British Columbia is a collaborative dedicated to creating a foundation for the exchange of information between culinary professionals throughout the province. The society supports innovative and sustainable programs that inspire, educate and nurture chefs, producers and the local food industry. For more information please visit: www.chefstablesociety.com.
Over 100 of Vancouver's leading chefs, restaurant industry types, and food & wine media attended the Vancouver Cooks 2 Launch event at the Dirty Apron Cooking School on Wednesday October 15th. Chefs served up samples of their recipe from the book, and guests sipped on Mission Hill Pinot Noir, Pinot Gris, and the R&B Sungold Wheat Ale. Attendees joined in the celebration to launch Vancouver Cooks 2, which is now available at participating restaurants and Barbara-Jo's Books to Cooks, and book stores.
"Vancouver Cooks 2", the new cookbook from the Chefs' Table Society of BC, has been released and is available at Barbara Jo's Books To Cooks and participating restaurants. The book, edited by Joan Cross, Jamie Maw, and Andrew Morrison, includes 120 recipes from 70 of BC's top chefs, among them John Bishop (Bishop's), Vikram Vij (Vij's), Rob Clark ("C" Restaurant), Rob Feenie (Cactus Club), and Hidekazu Tojo (Tojo's). Recipes are crafted to be accessible to the home cook and are paired with BC wines by wine expert and Society co-founder Sid Cross.
We've put together a new website to further advance the efforts of the Chefs' Table Society of BC. The only thing that we've kept the same is our forum, which you can get to by clicking here or the Chefs' Table Talk link at the right. Otherwise, it's all brand new. We'd appreciate it if you navigated around and gave us some feedback in the comment field below. We aim to keep to our membership and the general public more informed with this new project, so we'll be keeping this page updated as often as we can.