Big Night 2009

Vancouver magazine brought together ten chefs from winning rooms from our annual Restaurant Awards, with category-winning wines from our annual International Wine Competition at The Vancouver Club for one night only, to benefit Les Dames d’Escoffier.

Click here to see video of the 2009 event



Grilled scallops with seaweed dressing by Koji Zenimaru of Kingyo (“Best Casual Japanese” & “Best Service”) with Segura Viudas Brut Reserva (“Best Sparkling Wine”)

Cannelloni of mozzarella di bufala by Pino Posteraro of Cioppino’s (“Chef of the Year / Best Formal Italian”) with Pikes Traditionale Clare Valley Riesling 2007 (“Best Light White”)

Conundrum of chicken curry by Vikram Vij of Vij’s (“Best Indian”) with Conundrum California Table Wine 2006 (“Best Medium White”)

Cocktail shrimp in tomato and cucumber jelly with smoked onion aioli and avocado yuzu cream by Frank Pabst of Blue Water Cafe (“Best Seafood”) with Rodney Strong Chalkhill Chardonnay 2006 (“Best Rich White”)

A duo of local scallop tartar with smoked onion foam, celery root and parmesan soup by Rob Feenie of Cactus Club (“Best Casual Chain”) with Church & State Wines Church Mouse Cabernet Blanc 2007 (“Best Rosé”)

Tamal de frijol con mole verde (Bean tamal with fresh green mole) by Brenda Cortes of Doña Cata (“Best of the Americas”) with Belle Glos ‘Meiomi’ Pinot Noir 2006 (“Best Light Red,”)

Ravioli of Pemberton Meadows oxtail and foie gras, confit portobello with red wine emulsion by Warren Geraghty of West (“Restaurant of the Year / Best Service”) with KWV Cathedral Cellars Cabernet Sauvignon 2005 (“Best Medium Red”)

Foie gras on toasted brioche with spiced cherry confiture by Andrey Durbach of Pied-à-Terre (“Best Bistro/Brasserie”) with Thorne-Clarke Wines Shotfire Quartage 2004 (“Best Rich Red”)

Passionfruit mousse cake served with raspberry coulis by Thierry Busset of CinCin (“Best Last Course”) with Nk’Mip Cellars Winery Riesling Icewine 2007 (“Best Dessert Wine”)

Foie gras mousse and duck confit terrine served on brioche with stewed figs by Robert Belcham of Fuel (“Best New Fine Dining”) with Grahams Six Grapes Vintage Character Port (“Best Fortified”)