Monday, 19 January 2015

Dine Out Festival s 2015 Chef Soup Experiment

"We were excited to take on Dine Out Vancouver Festival’s Chef Soup Experiment challenge again this year," said Julian Bond, executive chef at Pacific Institute of Culinary Arts. "Last year, the chefs surprised us with ingredients like seaweed, shitake mushrooms and gelatin noodles that gave the soup a distinctly Asian flavour. This year, chefs picked more locally driven ingredients like burdock root, dandelion and house-cured pancetta, so we named it "Canadian Wedding" – a nod to the soup’s marriage of culture and flavour."
"The Chef Soup Experiment is one of my favourite events," said Tourism Vancouver’s Lucas Pavan, festival coordinator. "This rare collaboration between the city’s top chefs is truly indicative of how Dine Out brings together all parts of Vancouver’s culinary community. And what I like most about the Chef Soup Experiment is that we get to show our thanks to the public by providing a free festival event."
So how did the soup turn out?

According to social media chatter, attendees described the soup as hearty, spicy, sexy and innovative. Don't believe us? See it for yourself on Facebook, Instagram and Twitter via @DineOutVanFest #Dovf #Soupexp.
The Chef Soup Experiment is one of 84 food-themed events that are part of Tourism Vancouver’s 2015 Dine Out Vancouver Festival.
2015 Dine Out Vancouver Festival Chef Soup Experiment – The "Canadian Wedding" Ingredient list
  1. House-cured pancetta – Alessandro Vianello, ARC Restaurant at The Fairmont Waterfront
  2. Ginger – James Coleridge, Bella Gelateria & Gelato
  3. Chickpeas – Joel Ochsendorf, Belmont Bar
  4. Enoki mushrooms – Zuzana Harsaghy, Black + Blue
  5. Parmesan rinds – Roger Ma, Boulevard Kitchen & Oyster Bar
  6. Watercress – Yen Do, Broken Rice Vietnamese Restaurant
  7. Dried Mandarin orange peel – Jason Mok, Burnaby Riverway Clubhouse
  8. Anchovies – Jordan Kwan, Burnaby Mountain Clubhouse
  9. Himalayan mix spices – Isha Devkota, Café Kathmandu
  10. Chickpeas – Jonathan Chovancek, Café Medina
  11. Smoked pork hock – Nathan Lowey, Campagnolo Restaurant
  12. Lardo – Joachim Hayward, Campagnolo Roma
  13. Shaved bonito – Edison Antejos, CAVU Kitchen Bar at the Hilton Vancouver Airport Hotel
  14. Okra – Tyrell Brandvold, Chewies Steam & Oyster Bar
  15. Fresh bay leaves – Faizal Kassam, Cibo Trattoria at the Moda Hotel
  16. Coconut milk – Jaroslaw Faryna, Copper Chimney at the Executive Hotel Le Soleil
  17. Granny Smith apples – Keith Pears, E.B.O Restaurant & Lounge at the Delta Burnaby Hotel
  18. Mussels – Shallaw Kadir, Fishworks
  19. Sieglinde potatoes – Chris Whittaker, Forage
  20. Fresh herbs (basil, thyme and sage)  – Karl Gregg, Frankie's Italian Kitchen & Bar
  21. Lemongrass – Tim Vu, Fresh Restaurant & Lounge at the Sheraton Vancouver Guildford Hotel
  22. Dandelion root – Karen McAthy, Graze Restaurant
  23. Tofu – Shogo Harada, Hapa Beach
  24. Tofu – Nobutaka Watanabe, Hapa Izakaya (Coal Harbour)
  25. Tofu – Takafumi Komahata, Hapa Izakaya (West End)
  26. Tofu – Masafumi Okuno, Hapa Izakaya (Yaletown)
  27. Fregola – Mike Genest, Hart House Restaurant
  28. Fennel – David Hawksworth, Hawksworth Restaurant
  29. Yellow beets – Wayne Sych, Joe Fortes Seafood & Chop House
  30. Star anise pork Chicharon – Tee-Jae Conwi, Manhattan at the Delta Vancouver Suites Hotel
  31. BBQ rib ends – George Siu, Memphis Blues Barbeque House (Broadway)
  32. Tamarind – Jo Ong, Mosaic Bar & Grille at the Hyatt Regency Vancouver
  33. Chicken – Gino Baisi, Nando's Flame-Grilled Chicken on Davie
  34. House-smoked black pepper bacon – Atticus Garant, ORU Restaurant at Fairmont Pacific Rim
  35. Bread – Julian Bond, Pacific Institute of Culinary Arts - Bistro 101
  36. Vegetable stock – Darren Clay, Pacific Institute of Culinary Arts - Bistro 101
  37. Israeli couscous – Mike Mikoda, Pier 7 Restaurant
  38. Burdock root – Erin Vickers, Prestons at the Coast Coal Harbour Hotel
  39. Harissa – Jean-Francis Quaglia, Provence Marinaside
  40. Puy lentils – Alessandra Quaglia, Provence Mediterranean Grill
  41. Sweetgrass – Stacy Jones, Salmon n' Bannock Bistro
  42. Celery root – Westley Feist, Showcase Restaurant & Bar at the Marriott Pinnacle Downtown
  43. Black garlic – Joseph Lee, Taboo Kitchen
  44. Jicama – Antonio Martin, The Distillery Bar + Kitchen
  45. Eggplant  – Mark Greenfield, The Italian Kitchen
  46. Pimento seeds – Colin Dawkins, The Reef Restaurant on Main
  47. Chorizo sausage – Cooper Green, The Sandbar Seafood Restaurant
  48. Sweet corn – Alan Tse, The Teahouse Restaurant
  49. Sage – Phil Wilmarth, The Village Table
  50. Butternut squash – Rajeshni Prasad, Tramonto at the River Rock Casino Resort
  51. Kale – Craig Scherer, Trattoria Italian Kitchen
  52. Jade of Africa rooibos tea braised pork – Nathan Wright, Urban Tea Merchant
  53. Sunchoke – Tim Cuff, West Oak Restaurant
  54. Vancouver Island brine – Ned Bell, YEW seafood + bar
About Dine Out Vancouver Festival:
Produced by Tourism Vancouver, Dine Out Vancouver Festival is Canada’s largest annual celebration of food and drink. Attracting more than 100,000 locals and visitors, the 17-day festival takes over the city with 84 culinary events, prix fixe menus at 277 restaurants (at $18, $28 or $38 price points), as well as "Dine and Stay" packages and special hotel rates (starting at $78 per night). The festival promotes local and regional ingredients, the wines of British Columbia, and the city’s exceptional culinary talent. Dine Out Vancouver Festival 2015 runs from January 16 to February 1. @DineOutVanFest #dovf #MyDineOutStory
Tourism Vancouver’s focus is on building exceptional customer relationships with meeting planners, travel influencers, travel media and independent tourists.  The organization’s brand essence is about "exceeding expectations".

1 comment:

  1. What a great event! You know dear I have attended so many Dine out NYC events. The food at such events is always unique and yummy. Usually I find loads of dishes that are very new to me but I really like their taste.