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Hot Chefs, Cool Jazz VI

Grand entrance to Hot Chefs, Cool Jazz VI at the Vancouver Convention Centre

Hot Chefs ... but where was the jazz?


 
Elegant, classy, and mouth-watering are the first three words that come to
mind in describing Hot Chefs, Cool Jazz VI, B.C.’s premier fundraiser on
behalf of the Bocuse d’Or, the world’s most prestigious culinary

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competition, on Thursday evening, May 13. With admission tickets at $110 
per person, the event  helps cover the costs  of  the  Canadian 
representative Ryan Stone, Executive Chef at the West Coast Fishing Club 
on Haida Gwaii, who, backed by his team, step onto the global culinary
stage at the  2011 biennial competition in Lyon, France.

Held in the new Vancouver Convention Centre, a venue so grand in size


with a massive wall, erected with an enormous stack of lumber from floor
to ceiling, alongside a breathtaking waterfront view, more than 300 guests
mingled among the 30 delightful food presentation tables and more than
10 wine stations with suggested pairings. Amongst one of the many
tables, we were greeted by the warm and welcoming Chef Vikram Vij of
Vij’s Restaurant, who offered us a taste of his garam masala Portobello
mushroom, porcini creamy curry.
 

It was a great pleasure


to meet Executive Chef
David Wong of Oru
Restaurant at Fairmont
Pacific Rim, where we
shared the Bocuse d’Or
2009 Canadian
competitor’s philosophy
in bringing together fine
ingredients and sensible
food preparation
techniques.

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Chef Norbert Roesch’s heirloom tomato
stuffed with lump crab & wasabi tobico salad,
fennel, cucumber slaw, basil oil – Mosaic on
Burrard, Hyatt Regency.

Guests gathered around the


various food and wine
stations, connecting with the
chefs, learning and tasting
delightful featured dishes and
wine.

Depicted on the stage screen


are photos of Talis Hudda,
S c o t t J a e g e r a n d Vi n c e
Parkinson, the leaders behind
this grand fundraising event.

Executive Chef Quang Dang of Diva at the Met, Metropolitan


Hotel, offers his Cape Scott halibut cheek tataki, sweet onion
soy vinaigrette.

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While the cuisine, the wine, and silent auction were highlights of the
fundraiser, we couldn’t help but wonder about the live entertainment. The
theme of the event, “Hot Chefs, Cool Jazz ... sublime sounds of live jazz to
relax the night away,” was puzzling in that, while the band played covers of
pop and R&B tunes by such people as Van Morrison and Macy Gray, we
didn’t hear a single jazz number except for a recording of Mose Allison’s
“Do Nothin’ Till You Hear From Me” on the overhead PA during the break,
which led us to pause for a moment, and ponder over the use of the term
“cool jazz.” We agree that the chefs were hot, but the jazz was naught.

Article and Photos by Gary Barclay and Maria Ho

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