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Big Night 2013 takes over Jewel Ballroom this Friday

Cactus Club's Rabbit Confit (Big Night 2012)

Photos by Kelly J Marion -- follow her at @kellyjean247

Ten restaurants and eleven wineries collaborate for one night to bring the ultimate tasting experience. The top chefs in the city will be personally serving up dishes that were created to match wines from the 2013 International Wine Competition.

It's the perfect opportunity to get a taste of some of the restaurants you've been dying to try, while also revisiting your favorite restaurant's food without having to make a reservation. There is an almost even split of returning restaurants from Big Night 2012, and those that are new to the event this year.

To get an idea of how your night may unfold check out my recap from last year's event.

WHAT: Vancouver Magazine's Big Night 2013
WHERE: The Jewel Ballroom (on 8th Ave off Granville)
WHEN: Friday, February 8th, 2013 (7PM - 9PM)
Tickets: $99 +tax

To buy tickets check out VanMag.com's event page.

A quick look at the dishes that are being served and you'll notice that many of these aren't tapas running on the restaurant's current menu. From tongue and cheek terrine to a mini pulled pork on brioche, chefs will cater to the uber adventurous while also to those who prefer items a tad more familiar.

 

PARTICIPATING RESTAURANTS + DISHES/WINE PAIRINGS



Hawksworth

Serving: Dungeness crab, dashi custrad, cashew, yuzu

Wine pairing: Devil's Lair Margaret River Chardonnay 2009

 

Hy's

Serving: Modern steak tartare

Wine pairing: Painted Rock Estate Syrah 2009

 

Blue Water Café + Raw Bar

Serving: Pacific octopus and Berkshire pork belly with pickled persimmon and smoked sunchoke chestnut puree

Wine pairing: Evans & Tate Metricup Road Chardonnay 2009

Sawmill mussels from Blue Water Cafe (Big Night 2012)


Cactus Club Café

Serving: Braised lamb shoulder and caramelized onion ravioli, creamed spinach, oven dried tomato, truffle lamb jus

Wine pairing: Castello di Gabbiano Chianti Classico 2008


La Quercia

Serving: Tongue and cheek terrine, red pepper and almond pesto, saffron sauce

Wine pairing: Castello di Gabbiano Chianti Classico Riserva 2008

 

Venison tartare (Big Night 2012)


Thierry

Serving: Pineapple and spice galette, caramel macarons

Wine pairing: Mission Hill Family Estate Riesling Icewine 2011

 

Memphis Blues

Serving: Mini pulled pork brioche with coleslaw and Carolina mustard sauce

Wine pairing: Lanson Black Label Brut Champagne

 

Vij's

Serving: South Indian style coconut vegetables on basmati rice

Wine pairing: Marqués de Cáceres Rosado 2011

Hanging out with Vikram Vij after gobbling up his goat curry (Big Night 2012)


Tojo's

Serving: Smoked sablefish croquette

Wine pairing: González Byass Nutty Solera Oloroso 


Pied-à-Terre

Serving: Pithivier of Apple, Cheddar, and Smoked Ham and Rabbit

Wine pairing: La Chablisienne Chablis La Pierrelée 2010

Pied-a-Terre's Chef Audrey explains his dish (Big Night 2012)

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