Tuesday, April 26, 2016

Vancouver Event: Spot Prawn Gala Menu Revealed

Menu Revealed for Chefs' Table Society Spot Prawn Gala
Buy your tickets and get your bow-tie ready

The Chefs' Table Society of British Columbia celebrates 10 years of the Spot Prawn Festival with an inaugural Spot Prawn Gala at the Vancouver Club on May 13. The six-course gala will be prepared by six chefs from across Canada and paired with wines from Encore Vineyards in support of Ocean Wise. This black tie event will be one-of-a-kind and not to be missed, as Spot Prawn Festival founder chef Robert Clark, The Fish Counter, will be emceeing the event in a tuxedo with executive chef and program director at the Pacific Institute of Culinary Arts, Julian Bond. Anyone who knows these two chefs knows that an opportunity to catch them in black tie attire is rare indeed! In all seriousness, the opportunity to have enjoy a meal prepared by these chefs in the same evening is a delicacy not to be missed. Tickets for the Gala are available for $200 plus gst and service charge.

Menu for the Chefs' Table Society of BC Spot Prawn Gala

Hand passed Canapés
Presented by Chris Whittaker - Forage, Vancouver, BC

1st course
Presented by Sean Cousins - Vancouver Club, Vancouver, BC

"Liquid Gold" nero Spot Prawn Ravioli, Geoduck Consommé,
Barnacle "bacon", duck fat fried lovage

Wine Pairing: 2013 TIME Estate Winery Sundial

2nd course
Presented by Bill Jones - Deerholme Farm, Duncan, BC

Grand Fir poached Spot Prawns
with a miso, mushroom and seaweed rice pudding, stinging nettle aioli, gin cured coho roe

Wine Pairing: 2015 Evolve Cellars Pinot Gris

3rd course
Presented by Matthias Fong - River Café, Calgary AB

Rosemary Smoked Spot Prawns with Berkshire Lardo
Highwood Crossing Rye & Goat Ricotta Dumplings, Wild Rose Ale Vinegar Roasted Radish,
Spot Prawn Nectar & Ramp Emulsion, River Garden Chive Blossoms

Wine Pairing: 2014 TIME Estate Winery Meritage White

4th course
Presented by Anthony Walsh - Oliver Bonacini, Toronto ON

Salted Spot Prawns, Liquorice, Mustard, Nettle Fraiche and Nasty sauce

Wine Pairing: 2013 Evolve Cellars Gewurztraminer

5th course
Presented by Ned Bell - Four Seasons, Vancouver BC

Butter Poached Spot Prawns
Spring Pea Panna Cotta, Lemon Jam Vanilla & Black Pepper Vinaigrette & Brioche

Wine Pairing: 2013 TIME Estate Winery Chardonnay

6th course
Presented by Angus An - Maenam, Vancouver, BC

Tender Pork Belly in coconut water with Spot Prawn and Spot Prawn xo sauce

Wine Pairing: 2013 McWatters Collection Chardonnay

Palate Cleanser
Sorbet presented by Bella Gelateria

Presented by chef Christine Beard-Pacific Institute of Culinary Arts, Vancouver, BC

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