Jean-Georges writes for the Vancouver Sun
from last week's article
As I mentioned in my first column, one of my favourite things about Vancouver is the people. And I especially enjoyed meeting the city's chefs. As part of the grand opening of Market, in the Shangri-La Hotel, we planned a chefs' dinner.
We extended invitations to the city's top chefs, and I was so glad that they all came.
In New York City, where I'm based with my flagship restaurant, it's virtually impossible to ever get a large group of the best chefs in one room. So I felt very honoured to see everyone we invited - from John Bishop of Bishop's Restaurant to Vikram Vij of Vij's to Michel Jacob of Le Crocodile. It was great getting to know the community of chefs here, including those from other hotels in town, like Oliver Beckert from the Four Seasons and David Hawksworth from Hotel Georgia [not yet open].
I wanted to give the chefs a sense of who I am by cooking for them, so I prepared 10 of my favourite dishes. Of course, I also considered their specialties when planning my tasting menu.
I thought Michel Jacob of Le Crocodile, a fellow native Frenchman, would enjoy my egg toast with caviar and Rob Feenie of Cactus Club my play on global flavours in my soy-glazed short ribs with a green apple jalapeno puree and rosemary crumbs. Since I had such fantastic sushi at Tojo's, I prepared my arctic char sashimi with trout roe, dill and horseradish with chef Tojo in mind.
I know Jeremie Bastien and Neil Ingram of Boneta value local, seasonal cuisine, as does Warren Geraghty of West, so I stuffed Dungeness crab into dumplings and served them in a Meyer lemon and celeriac "tea." In a nod to the Italian chefs present - Pino Posteraro of Cioppino's and Neil Taylor of Cibo - I served gnocchi in smoked butter alongside a poached lobster. Seven of the 10 courses featured fish and seafood, so I'm pretty sure seafood chef Rob Clark of the C Restaurant was happy.
Once I finished cooking, I had a chance to hang out with the chefs. It was fun chatting with former New Yorkers like Dale MacKay of Lumiere and Stephane Istel of DB Bistro, both of whom work closely with my friend Daniel Boulud. And I felt like I already knew some of the other chefs too. A handful of Market's chefs had trained at their restaurants and came to us with impressive skill, talent, and experience.
The restaurant world is a small one, and in Vancouver, it already feels like family.
Jean-Georges Vongerichten is the three-Michelin-starred chef of Market at the Shangri-La Hotel
Additional video:
Vancouver Chefs Visiting Daniel in NYC
News:
One of our very recent graduates Jill B. has accepted an employment offer from Market at Shangri-La last week, in addition to Will T. and Nancy C. who are also our graduates with the hotel. Do say hi next time you see them. Log on to our new facebook group if you would like to read more about alumni news and to keep in touch with everyone.
Source:
The Vancouver Sun
As I mentioned in my first column, one of my favourite things about Vancouver is the people. And I especially enjoyed meeting the city's chefs. As part of the grand opening of Market, in the Shangri-La Hotel, we planned a chefs' dinner.We extended invitations to the city's top chefs, and I was so glad that they all came.
In New York City, where I'm based with my flagship restaurant, it's virtually impossible to ever get a large group of the best chefs in one room. So I felt very honoured to see everyone we invited - from John Bishop of Bishop's Restaurant to Vikram Vij of Vij's to Michel Jacob of Le Crocodile. It was great getting to know the community of chefs here, including those from other hotels in town, like Oliver Beckert from the Four Seasons and David Hawksworth from Hotel Georgia [not yet open].
I wanted to give the chefs a sense of who I am by cooking for them, so I prepared 10 of my favourite dishes. Of course, I also considered their specialties when planning my tasting menu.
I thought Michel Jacob of Le Crocodile, a fellow native Frenchman, would enjoy my egg toast with caviar and Rob Feenie of Cactus Club my play on global flavours in my soy-glazed short ribs with a green apple jalapeno puree and rosemary crumbs. Since I had such fantastic sushi at Tojo's, I prepared my arctic char sashimi with trout roe, dill and horseradish with chef Tojo in mind.
I know Jeremie Bastien and Neil Ingram of Boneta value local, seasonal cuisine, as does Warren Geraghty of West, so I stuffed Dungeness crab into dumplings and served them in a Meyer lemon and celeriac "tea." In a nod to the Italian chefs present - Pino Posteraro of Cioppino's and Neil Taylor of Cibo - I served gnocchi in smoked butter alongside a poached lobster. Seven of the 10 courses featured fish and seafood, so I'm pretty sure seafood chef Rob Clark of the C Restaurant was happy.
Once I finished cooking, I had a chance to hang out with the chefs. It was fun chatting with former New Yorkers like Dale MacKay of Lumiere and Stephane Istel of DB Bistro, both of whom work closely with my friend Daniel Boulud. And I felt like I already knew some of the other chefs too. A handful of Market's chefs had trained at their restaurants and came to us with impressive skill, talent, and experience.
The restaurant world is a small one, and in Vancouver, it already feels like family.
Jean-Georges Vongerichten is the three-Michelin-starred chef of Market at the Shangri-La Hotel
Additional video:
Vancouver Chefs Visiting Daniel in NYC
News:
One of our very recent graduates Jill B. has accepted an employment offer from Market at Shangri-La last week, in addition to Will T. and Nancy C. who are also our graduates with the hotel. Do say hi next time you see them. Log on to our new facebook group if you would like to read more about alumni news and to keep in touch with everyone.
Source:
The Vancouver Sun
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