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Tastes of CCFCC Canada - Opening ReceptionSunday, June 12, 2011 from 5:00 PM to 10:00 PM (PT)Vancouver, British Columbia |
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Event Details
This is the big kick-off event for CCFCC 2011! Featuring 19 individual chef stations hosted by CCFCC Junior Chefs alongside their Chef Mentors, this opening reception is sure to attract top celebrity chefs, media representatives, and hundreds of guests who share a love of all things food. Chef stations will include:
Included in your tickets:
- XFOUR Martini Station
- Komo Gway Oyster Bar with BC Sparkling Wine
- Quail stuffed with Fiddleheads, wrapped in Boar Bacon with Celeriac and Apple puree, St Nicholas Apple Cider Jus Served with Orchard Hill Estate Cidery
- Pan-fried Potato and Goat Cheese Perogy with sautéed Shiitake Mushrooms, Candied Double Smoked Bacon and a Scallion Cream served with a Syrah
- Manitoban Smoked Goldeye Terrine with a Beet and Goat Cheese Puree with Sautéed Pickerel Cheeks, micro green and a flax seed vinaigrette Served with a Black Hills Alibi (Sauvignon/Semillion blend)
- Prince Edward Island Style Lobster Macaroni and Aged Cheddar Cheese served with a Chardonnay
- Nova Scotian Farmed Arctic Char, Hodge podge, char cracker, and Oulton’s Smoked Pork Belly served with Blueberry Ice Tea, Van Dyke’s Blueberry Bomb and Blueberry Powder
- Mustard Cured Duck Bacon, Lac la Ronge wild rice and barley galette with Carmine Jewel Cherry Preserve Served with a dark Saskatchewan Ale Created by Bushwakkers Brewery
- Pulled Pork in a Pinto Bean Cornmeal Muffin topped with a Maple Buttercream frosting and finished with a Smoked Chipotle Crackle served with Sap Vampire Maple Lager
- Venison Bresola with young arugula, drizzled with cold pressed canola and local verjus served with Liquid Chefs’ Gerry Jobes’ Spirit Bear Gin - an Okanagan spirit elderflower shaken with citrus, topped with a local sparkling and rhubarb bitter
- B.C. Hazelnut S’mores with Philadelphia Cream Cheese and Christie Graham Crumbs with an amazing dark chocolate and Chef-made marshmallows with a Hazelnut Iced Coffee
- Qualicum Goat’s Cheese, braised organic cippolini onion, mulled tomato and micro greens with a salt and vinegar cracker with emulsified chimichurri served with a Fraser Valley Apple Cider Tom Collins
- Lax-Kw'alaam smoked black cod, pickled parsnip root, dandelion-watercress greens served wth a Nk'Mip Cellars Wine
- Canadian Cheese Table
- Bella Gelateria gelato cart
- Smoked Salmon Vodka Station
- Washington State Oyster Shots and Oyster Chowder
- Canterbury Coffee Station
- Silk Road Tea Station
Agenda:
5 pm-10 pm - Chefs Stations, Food, Fun, and Fantastic Array of Canadian Products.
6:00 pm - Welcome - CCFCC Chair, Chef Marcus Von Albrecht
6:05 pm - Welcome - BC Chefs' Association - Chef Donald Gyurkovits
6:10 pm - Welcome - CCFCC President Judson Simpson
6:15 pm - Welcome - WACS President Gissur Gusmundson
7:00 pm - BC Chefs Association Awards - Chef Edgar Rahal
7:15 pm - Ice Carving Competition Awards
10:00 pm - Thank you and Good Night
When & Where
Renaissance Vancouver Hotel Harbourside
1133 West Hastings Street
Vancouver,
British Columbia V6E 3T3
Canada
Sunday, June 12, 2011 from 5:00 PM to 10:00 PM (PT)
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Hosted By
CCFCC Conference 2011
The goal of the Canadian Culinary Federation is to unite chefs and cooks across Canada in a common dedication to professional excellence. The Canadian Culinary Federation (CCF) was founded in 1963 and incorporated in Ottawa as a non-profit association in 1972. Since its inception, the federation has enjoyed a deep and long-standing tradition as Canada's true representation of the professional chef and cook.
The Federation is a Federally Chartered, not for profit organization, and is managed by a member elected board of directors. Its membership is derived from Regional and City Branches who maintain affiliation with the CCFCC by way of charter and acceptance of National Bylaws.
The business of the CCFCC is presented annually at recognized annual conventions and is open to general membership, invited guests and persons or organizations associated with the hospitality industry.
CCFCC 2011 invites the world of chefs, cooks, and culinary enthusiasts to Vancouver, British Columbia, Definitely a foodies paradise.
June 12th, 2011, Renaissance Hotel Vancouver Harbourside; 5-10PM
- Celebration of Canada's culinary identity
- 14 chef stations, each paired with a beverage
- Junior Chefs- two from each province; A Chef Mentor from each province
- Guest Chefs – ACF and our Washington State Junior Chefs
- stations will showcase regional food - creative, local, delicious
- unique beverage pairings to each station
- Beer, Cider, Wine, Spirits, Non Alcoholic
- Great experience for junior chefs
- Creating an amazing event for guests
- Culinary Tourism is a major sector in the industry
- mingle with some of the best chefs in the world
- sample cutting-edge culinary creations