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.
The Chefs’ Table Society of BC is pleased to announce the Fourth Annual Spot Prawn Festival. Lasting for the duration of the season, the six to eight week Spot Prawn Festival will kick off on Saturday May 8th from 12pm – 3pm with a community and family-friendly event at False Creek Fishermen’s Wharf.
This rain or shine launch will feature delicious spot prawn dishes, spot prawn specials at the award-winning Go Fish, a gathering of Vancouver’s chef and restaurant community, and the arrival of the season’s first spot prawns as local fishermen return to the wharf with their catch. Get all the details after the jump…
Launch date: Saturday May 8th, 12:00pm – 3:00pm Duration: The Spot Prawn Festival will run for eight weeks Buying times: After 1pm daily Location: False Creek Fishermen’s Wharf | MAP
The annual Spot Prawn Festival will provide another local, fresh, and sustainable ingredient for our restaurant chefs and home cooks to enjoy. Those who take pride in serving the bounty of British Columbia can use this annual six-to-eight week window of opportunity to purchase live, locally sourced and sustainable spot prawns directly from our local fishermen at False Creek Fishermen’s Wharf and at participating restaurants serving local spot prawns. At $12 per pound for the public ($10 for Chefs’ Table members), they are an excellent and affordable alternative to the farmed tiger prawns.
This year the Spot Prawn Festival is proud to feature wine samples from Ganton & Larsen Prospect Winery, a kids play area from the Vancouver Aquarium Ocean Wise Program, a special guest speaker from the David Suzuki Foundation, and entertainment from local blues-rock band Terminal Station. As the Chefs’ Table Society is continuing to spread awareness for it’s latest cookbook Vancouver Cooks 2, festival goers can purchase books at the festival and have them signed by their favourite Vancouver chefs.
The festival creates a virtual ‘spot prawn frenzy’, as the event is growing bigger and better each year! Bringing energy and excitement down to the docks, attendees will flock to local fishermen at the wharf generating long line-ups for spot prawns bought fresh off the boats.
Local. Sustainable. Delicious. Join us for the 4th Annual Local Spot Prawn Festival!
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.
Calling all Canadian chefs! Applications to select the candidate representing Canada at the 2013 edition of the Bocuse d’Or will be accepted beginning October 1st, 2009 and will close on December 1st, 2009. The finals competition will take place in Toronto in April 2010. For the National Qualifying Criteria, click here. For the application form, click here.
"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.
Steve Johansen on the "Organic Ocean" with the first catch of the season
(Vancouver, BC) – The 3rd Annual Chefs’ Table Society Spot Prawn Festival launched on Saturday May 9, 2009. The occasion was celebrated with a community event at False Creek Fishermen’s Wharf that saw over 800 food lovers lining up to nosh on tasty spot prawn dishes prepared by Vancouver’s top chefs. Upon returning to the wharf from the sea with the season’s first spot prawn catch, local fisherman Steve Johansen from Organic Ocean was greeted with a lineup of eager customers.
The yearly Spot Prawn Festival will provide another local, fresh, and sustainable ingredient for our restaurant chefs and home cooks to enjoy. Those who take pride in serving the bounty of British Columbia can use this eight week window of opportunity to purchase live, locally sourced and sustainable spot prawns directly from our local fishermen at False Creek Fishermen’s Wharf (1505 West 1st Avenue) and at over 40 participating restaurants (complete list here) At $12 per pound for the public they are an excellent and affordable alternative to farmed tiger prawns.
As the official wine sponsor of the BC Spot Prawn Festival, Prospect Winery will donate 50 cents of each bottle of wine sold at partner restaurants during the Spot Prawn season to support the Chefs’ Table Society and the Vancouver Aquarium Ocean Wise Program. The Spot Prawn Festival is also sponsored by the Pacific Prawn Fishermen's Association, False Creek Harbour Authority, Organic Ocean, Wisent, Go Fish, Ethical Bean Coffee, Scout Magazine, Barbara-Jo’s Books to Cooks, Granville Island, Heather Goldsworthy Photography and the Vancouver Aquarium Ocean Wise Program.
Saturday May 9, 2009 | 12pm -3pm @ False Creek Fishermen’s Wharf
The Spot Prawn season opens on Friday May 8th, and the Chefs’ Table Society will celebrate the launch of the season with the 3rd Annual Spot Prawn Festival.
The Spot Prawn Festival is on Saturday May 9th, 2009 from 12pm – 3pm @ False Creek Fishermen’s Wharf. Join us for a community & child-friendly launch event at False Creek Fishermen’s Wharf to greet the arrival of the season’s first spot prawn run as local fishermen return to the wharf with their catch. Meet some of Vancouver’s top chefs as they prepare spot prawn recipes from 12pm – 3pm, and cooking demonstrations at Granville Island at 11am, 1pm and 3pm on May 9th, 10th and 16th.
The Spot Prawn season runs for 8 weeks, with the boats arriving after 1pm daily. The annual Spot Prawn Festival will provide another local, fresh and sustainable ingredient for our restaurant chefs and home cooks to enjoy. The Chefs’ Table Society encourages local chefs and restaurants to buy spot prawns during the eight week season, and invites the public to participate by purchasing spot prawns directly from the docks or from participating restaurants.
For more information or to order local spot prawns, please contact: Steve Johansen, Organic Ocean
Our fundraising dinner at Cioppino's Mediterranean Grill was a sold out success. Visit Andrew's post on Scout for the full details. Thank you to all the participating chefs and all those who dined with us in support of the society!
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.