Top Chefs in Vancouver
Chefs' Table Society Fundraising Dinner "Senza Frontiere"
at Cioppino's Mediterranean Grill
January 12, 2009
A 12-course, decadent, feel-good feast. On Monday, January 12, 2009, Vancouver Magazine's 2008 Chef of the Year, Pino Posteraro, will host an exclusive Chefs' Table Society of BC (CTS) fundraising dinner called "Senza Frontiere" (without borders) at his renowned Cioppino's Mediterranean Grill.
The incredible lineup of participating chefs includes: newly-arrived and highly-anticipated celebrity chef Daniel Boulud, now of DB Bistro Moderne & Lumiere; Vikram Vij of Vij's; Hidekazu Tojo of Tojo's; Michel Jacob of Le Crocodile; Dino Renaerts of Diva at the Met; Rob Feenie of Cactus Club; Robert Clark of C Restaurant; Scott Jaeger of the Pear Tree; David Hawksworth of Hawksworth at the Georgia Hotel; Nico Schuermans of Chambar; dessert from Thomas Haas and naturally fermented breads from Mary Mackay's Terra Breads. CTS media members Sid Cross and Andrew Morrison will be in attendance. Guests will get to meet and greet their favourite celeb chef, and even snap a Polaroid shot together.
This highly anticipated event will feature a decadent 12-course menu (full menu below) beginning at 6pm on Monday, January 12, 2009. Tickets are $500.00 including tax and gratuity, with net proceeds going towards the creation of bursaries and scholarships for young, emerging and student chefs through the CTS.
The menu
Reception:
Daniel Boulud, Lumiere and DB Bistro Moderne: Alsatian Tarte Flambe' of caramelized onions, cheese and pancetta
Vikram Vij, Vij's and Rangoli: Coriander and Chilly marinated Mutton served with Chutney
Moet & Chandon Brut Imperial Nonvintage
~
Naturally Fermented Bread from Mary Mackay's Terra Breads
~
1st Course- Hidekazu Tojo, Tojo's
Tojo's Pacific dungeness crab cake, white fish and yam potato mousse, panko crust, yuzu, apple and mango sauce
Riesling Schlossberg 2006 Weinbach, Alsace
~
2nd Course - Michel Jacob, Le Crocodile
Terrine of duck foie gras served with ice wine gelee and toasted brioche
Chateau Lafaurie-Peyraguey 2003 Sauternes
~
3rd Course: Dino Renaerts, Diva at the Met
Chicken Consommé with Madeira, winter mushrooms & herb dumpling
Gewurztraminer Cuvee' Theo 2006 Weinbach, Alsace
~
4th Course: Robert Feenie, Cactus Club Café
Butternut Squash and Mascarpone ravioli, seared Qualicum bay scallops, truffle and lemon butter, shaved black truffles
Bourgogne Blanc 1999 Leroy, Burgundy
~
5th Course: Robert Clark, C Restaurant
Baked British Columbia Sablefish preserved summer tomatoes, "Frank and Steve's" spot prawn bisque
Riesling Jubilee 2004 Hugel, Alsace
~
6th Course: Scott Jaeger, The Peartree
Butter braised "Campbell's Pheasant" with confit eggplant and braised onion heart
Bourgogne Rouge 2001 Leroy, Burgundy
~
7th Course: Daniel Boulud, Lumiere and DB Bistro
Trilogy of Milk Fed Veal: Crispy Head and Cheeks with Sauce Gribiche, Stuffed Endive with Smoked Tongue, Sweetbread with Salsify and Chanterelles
Chateau Cheval Blanc 1996 Saint-Emilion Premier Grand Cru, Bordeaux
~
8th Course: David Hawksworth
Double Smoked Bacon Wrapped Squab, Tarte Fine of Wild Mushrooms and Golden Sultana Puree
Saint Joseph Les Granits Rouge Organic 2003 Chapoutier, Rhone
~
9th Course: Nico Schuermans, Chambar
Sumac rubbed lamb sirloin, smoked eggplant caviar, Israeli cous- cous, Tabouleh
Chateau La Louviere 2000 Pessac-Leognan, Bordeaux
~
Desserts: Thomas Haas, Thomas Haas Fine Chocolates
Passion fruit meringue,crispy coconut wafers and exotic fruits
Course:Warm chocolate cake, caramel-fleur de sel macaron, almond ice cream
Muscat de Beaumes de Venise 2003 Perrin, Rhone
at Cioppino's Mediterranean Grill
January 12, 2009
A 12-course, decadent, feel-good feast. On Monday, January 12, 2009, Vancouver Magazine's 2008 Chef of the Year, Pino Posteraro, will host an exclusive Chefs' Table Society of BC (CTS) fundraising dinner called "Senza Frontiere" (without borders) at his renowned Cioppino's Mediterranean Grill.
The incredible lineup of participating chefs includes: newly-arrived and highly-anticipated celebrity chef Daniel Boulud, now of DB Bistro Moderne & Lumiere; Vikram Vij of Vij's; Hidekazu Tojo of Tojo's; Michel Jacob of Le Crocodile; Dino Renaerts of Diva at the Met; Rob Feenie of Cactus Club; Robert Clark of C Restaurant; Scott Jaeger of the Pear Tree; David Hawksworth of Hawksworth at the Georgia Hotel; Nico Schuermans of Chambar; dessert from Thomas Haas and naturally fermented breads from Mary Mackay's Terra Breads. CTS media members Sid Cross and Andrew Morrison will be in attendance. Guests will get to meet and greet their favourite celeb chef, and even snap a Polaroid shot together.This highly anticipated event will feature a decadent 12-course menu (full menu below) beginning at 6pm on Monday, January 12, 2009. Tickets are $500.00 including tax and gratuity, with net proceeds going towards the creation of bursaries and scholarships for young, emerging and student chefs through the CTS.
The menu
Reception:
Daniel Boulud, Lumiere and DB Bistro Moderne: Alsatian Tarte Flambe' of caramelized onions, cheese and pancetta
Vikram Vij, Vij's and Rangoli: Coriander and Chilly marinated Mutton served with Chutney
Moet & Chandon Brut Imperial Nonvintage
~
Naturally Fermented Bread from Mary Mackay's Terra Breads
~
1st Course- Hidekazu Tojo, Tojo's
Tojo's Pacific dungeness crab cake, white fish and yam potato mousse, panko crust, yuzu, apple and mango sauce
Riesling Schlossberg 2006 Weinbach, Alsace
~
2nd Course - Michel Jacob, Le Crocodile
Terrine of duck foie gras served with ice wine gelee and toasted brioche
Chateau Lafaurie-Peyraguey 2003 Sauternes
~
3rd Course: Dino Renaerts, Diva at the Met
Chicken Consommé with Madeira, winter mushrooms & herb dumpling
Gewurztraminer Cuvee' Theo 2006 Weinbach, Alsace
~
4th Course: Robert Feenie, Cactus Club Café
Butternut Squash and Mascarpone ravioli, seared Qualicum bay scallops, truffle and lemon butter, shaved black truffles
Bourgogne Blanc 1999 Leroy, Burgundy
~
5th Course: Robert Clark, C Restaurant
Baked British Columbia Sablefish preserved summer tomatoes, "Frank and Steve's" spot prawn bisque
Riesling Jubilee 2004 Hugel, Alsace
~
6th Course: Scott Jaeger, The Peartree
Butter braised "Campbell's Pheasant" with confit eggplant and braised onion heart
Bourgogne Rouge 2001 Leroy, Burgundy
~
7th Course: Daniel Boulud, Lumiere and DB Bistro
Trilogy of Milk Fed Veal: Crispy Head and Cheeks with Sauce Gribiche, Stuffed Endive with Smoked Tongue, Sweetbread with Salsify and Chanterelles
Chateau Cheval Blanc 1996 Saint-Emilion Premier Grand Cru, Bordeaux
~
8th Course: David Hawksworth
Double Smoked Bacon Wrapped Squab, Tarte Fine of Wild Mushrooms and Golden Sultana Puree
Saint Joseph Les Granits Rouge Organic 2003 Chapoutier, Rhone
~
9th Course: Nico Schuermans, Chambar
Sumac rubbed lamb sirloin, smoked eggplant caviar, Israeli cous- cous, Tabouleh
Chateau La Louviere 2000 Pessac-Leognan, Bordeaux
~
Desserts: Thomas Haas, Thomas Haas Fine Chocolates
Passion fruit meringue,crispy coconut wafers and exotic fruits
Course:Warm chocolate cake, caramel-fleur de sel macaron, almond ice cream
Muscat de Beaumes de Venise 2003 Perrin, Rhone
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