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Visa Infinite Dining Series at YEW restaurant and bar

Photos by TLMacdonald Photography

On Saturday evening, a fortunate group of Visa Infinite cardholders were wined and dined by Canadian Celebrity Chef and restaurant owner Lynn Crawford and YEW restaurant + bar’s executive chef Ned Bell at the Four Seasons Hotel in Vancouver.

Owner and Chef Lynn Crawford with Executive Chef of YEW restaurant +Bar Ned Bell

Those lucky enough to have secured a seat for the evening were certainly not disappointed with the six-course feast that was served, each paired with a premium Okanagan wine. 

Premium Okanagan Wines that were paired with each course of the dining series

Chef Lynn Crawford, the former executive chef at the Four Seasons in Toronto and New York, may be better known by some for her appearances on the hit Food Network shows Restaurant Makeover and Iron Chef America and more recently through the Food Network Canada series entitled Pitchin' In

Lynn Crawford - Owner & Chef, Ruby Watchco, Toronto

Chef Ned Bell, meanwhile, is a relative newcomer to the Vancouver restaurant scene, having only taken up the executive chef role with the Four Seasons Hotel in Vancouver in 2011. However, don't let Chef Ned's youthful looks fool you, as he also has a strong pedigree, having worked in some of Vancouver's top fine dining restaurants including Lumiere and Le Crocodile, training under two legendary Vancouver chefs Rob Feenie and Michael Jacob. 

You can't help but love Chef Ned's approach to his dishes, combining fresh, healthy and local seasonal ingredients. His food philosophy is ‘Globally Inspired and Locally Created,’ a process that begins with premium ingredients, sourcing the best of what is available locally and seasonally, and then focusing on flavour. These elements were certainly on show for all Saturday evening. 

Ned Bell - Executive Chef , YEW restaurant + Bar, Vancouver

The evening began with a cocktail reception featuring a celebration of West Coast Ocean Wise Seafood including an oyster bar with freshly shucked Kusshi, Gorge Inlet, Kumsmoto, Royal Miyagi and Effingham oysters. The oysters were perfectly accompanied by the 2007 Sumac Stellar's Jay Brut and one of my personal favourite wines for the evening, the 2010 Tantalus Vineyards Riesling.

Selection of Oysters from BC Waters

In addition to the oyster bar, a range of other dishes were served including an Organic Ocean Albacore Tuna, the BC Spot Prawn Salad and Qualicum Bay Scallops. This quality selection of dishes was the perfect start to the evening. If this was the standard of food we were going to be treated to for the evening we were certainly in for a special evening.   

A wonderful array of appetizers to start the evening

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