Alex Chen is one of Vancouver's finest chefs, a winner of multiple culinary awards and a past competitor in the prestigious Bocuse d'Or competition in Lyon, France. We were fortunate to enjoy his skilled presentations of delicious food at a special terroir dinner for the IW&FS at Boulevard Kitchen & Oyster Bar.
Our evening reception commenced with fresh oysters and canapés and non-vintage Jean Dalbray Brut Champagne followed by our flavourful first course of Geoduck Clam Parfait with Radish, Ham and Local Wasabi. The Slow Cooked Halibut with Pine Mushroom, Smoked Halibut Bones and a tasty Charred Leek Dashi showed exquisite flavour and was matched well with a 2014 Closson Chase Chardonnay "The Brock" from Ontario. Our next course of Butter Poached Bison Loin with Marrow, Heart, Reindeer Lichen, Hazelnut and Wild Mountain Blueberries was accompanied by a pair of red wines – a 2009 Domaine de L'Ameillaud Côtes du Rhône and a 2010 Mas du Soleilla La Clape Les Chailles, from the Coteaux du Languedoc, an interesting comparison.
Our cheese course for the evening was a Riopelle de l'Isle from Quebec with a 2014 Clos du Soleil Saturn sweet wine from BC's Similkameen Valley and we finished with a beautifully presented dessert of Huckleberry Tart with Huckleberry Compôte, Yogurt Crémeux, Butter Sablée and Crème Glacée. Our members and guests enjoyed a very fine meal and our thanks go to Chef Alex Chen and his brigade and Wine Director JP Potters and his team for excellent service throughout the evening, to our Cellarmaster Kim Mead for her selections and presentation and to photographers Alvin Nirenberg and Milena Robertson.
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