Dishing and dazzling the night away

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

Last Thursday a dozen of Vancouver's top Chefs piled into the Pan Pacific with a small team, and hundreds of small plates waiting to be filled. The BC Hospitality Foundation and the Wines of Chile partnered up to throw an elegant evening of food and wine, known as Dish N' Dazzle.

Hoards of seemingly famished (but probably just overzealous) guests swarmed each table, forcing the Chefs to be quick on their feet. As expected, some were more successful than others at catering to the crowd's pace, but some were rightfully slower as they prepared more intricate dishes.

Despite arriving on time, I was unable to try all of the Chefs' creations. This was partly due to me socializing, but mostly due to the fact that 80% of them ran out of product midway through the evening. Chef Lucais Syme, Executive Chef at La Pentola della Quercia, wasn't bothered by the fact that he ran out, because it just meant that he was able to taste the other creations, grab a cocktail and mingle with the guests. As much as events like these are about the food, to me they are ultimately about getting to know the Chef and seeing them outside of the kitchen. Fortunately, I was able to try his dish before he ran out. I was also fortunate to try Italian Kitchen's Chef Shaughn Wells' fried zucchini blossom just as he was making his last batch.

The dishes prepared were (in no particular order):

Café Pacifica

Executive Chef, Bob Wiles

Merken Spiced Chorizo seared Qualicum Bay Scallop

Tarte a la Serena Libre - Cinnamon Cream Tart topped with fresh Carica Chile Mountain Papaya macerated in Pisco & Lemon Syrup garnished with Cilantro Foam

Pier 7 Restaurant + Bar

Chef Dino Renearts

Pulled Chicken Tostada topped with Cumin Spiced Black Beans, Tomatillos and Salsa Verde


Executive Chef, Chris Whittaker

Stinging Nettle and Halibut Cheek filled Cannelloni topped with a Morel Mushroom Purée

ORU Cuisine at the Fairmont Pacific Rim

Chef Darren Brown

Chicken, Chorizo and Sweet Potato Filled Croquettes served on Smoked Corn Picadillo

Clough Club

Chef Alvin Pillay

Fresh Green Peas, Ricotta and Bacon, drizzled with Olive Oil

Chef Ann Kirsebom

Grand Marnier Dark Chocolates

Gotham Steakhouse and Cocktail Bar

Chef Jean-Claude Douget

Mini Lobster Cob Salad on Brioche served with a side of Lobster Bisque

La Pentola della Quercia

Executive Chef Lucais Syme

Confit leg, sautéed liver and foie gras terrine with cannellini beans, duck prosciutto and shaved walnuts

Bistro 101 at PICA

Chef Kristin Tonks

Prawn and Avocado Mousse served on a Nori Crisp

Italian Kitchen

Executive Chef, Shaughn Halls

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