Our Vancouver Branch has initiated a program of awards for Culinary Students of the Vancouver Community College, our chefs of the future, and the recipient of our first award has already gone on to win Gold at the BC Skills Canada competition, to our great delight. We were pleased to enjoy a dinner, in support of the award, prepared by the Culinary students, under the direction of instructor Chef Roland Pfaff at JJ's Restaurant, an undiscovered gem in Vancouver.
Our evening started with a glass of Gruet Blanc de Noirs, a sparkling wine from New Mexico before sitting down for a tasty Petite Brulée de Foie Gras to begin. A Citrus Marinated Salmon Lox with Compressed Watermelon, Candied Lemon and a Rosemary Crisp was beautifully presented and paired well with a 2016 Chateau de Sancerre Sancerre followed by a Medley of Forest Mushrooms with a Herb Salad, and Crispy Potato Cake with a Chicken Stock Reduction accompanied by a 2014 Undurraga TH Pinot Noir from Chile's Leyda Valley. Our main course was tender Red Deer Venison, with Roasted Chestnuts, Red Anjou Pear, Celery Root Gnocci and a Wild Berry Jus with 2008 Le Grand Vin de Reignac, a flavourful Bordeaux Supérieur wine. To finish, we enjoyed a refreshing Lemon Meringue Tart with a Fresh basil Sorbet and a 2001 Château Filhot from Sauternes.
The students performed admirably in cooking, presenting and serving each course and Chef and the whole team are to be congratulated in creating a delicious meal. Our thanks go to The VCC and Foundation staff for their enthusiasm in helping to organise the evening, to photographer Milena Robertson and to the students, the chefs of the future!
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