President’s Ball at the CCFCC 2011

I was lucky enough to be invited by my good friend Cassandra Anderton (Good Life Vancouver) and Dawn Donahue, the Conference Director for the National Chefs Conference 2011 (CCFCC 2011) to the President’s Ball (an amazing evening of food and wine that was also the event where the CCFCC 2011 awards were presented.

Emcee’d by my good friend Dawn Chubai, host of Breakfast Television, the President’s Ball was extremely well attended (despite going head-to-head against the hockey Stanley Cup finals). The event took place at the Renaissance Hotel, I think one of our most underrated hotels in the city. I had never been to Vista’s 360 Degree Event Space, on the 19th Floor of the Renaissance Hotel, and it’s a gorgeous space.

The amazing dinner and wines we were served were impressive. I was fortunate enough to sit besides Lynn, who is the co-owner of the Pacific Provider salmon fishing boat. Pacific Provider is certified Ocean Wise, and Lynn and Rick have done wonderful things to improve the sustainability of the resource. I was thrilled to read a profile of Pacific Provider on the website of the CCFCC 2011.

Our first course was a Sweet Pea & Butter Lettuce Soup with Butter Poached Local Wild BC Spotted Prawns, Wild Boar Smoked Bacon Brioche Croutons and Peas served with Peter Zemmer Alto Adige Sauvignon. I hate my photos of the soup itself, but the flavour was delicious. Personally (and with all respect due to the chefs) I think the spotted prawn is out of place there, but the bacon definitely added a nice touch (and, let’s face it, who doesn’t love bacon?). As for the Sauvignon, it was a really nice compliment to the soup (I’ll also admit that I love sweeter wines rather than dry).

The first main course was Slow Cooked Pacific Wild Coho Salmon with Sautéed Artichoke Hearts, Artichoke Cream, Finished With a Citrus Dressing and Hemp Oil served with Gray Monk Estate Winery Odyssey Pinot Gris. This Pinot Gris was a little bit more acidic and provided nice contextual flavor to the salmon. The salmon was extraordinary. I think it’s kind of hard to do a citrus dressing that goes nicely with a salmon without overpowering it, but this dish was exquisite. I’m not a fan of seared fish, but the final texture really highlighted the flavor of the salmon.

We had a second main course, which I found a bit strange but very much welcome. Sterling Silver AAA Centennial Sous Vide Beef Tenderloin with a Bone Marrow Crust, Red Wine and Truffle Braised Alberta Bison Short Rib, Sweet Potato Pave, Roasted Root Vegetables, Cipolin Onion, Seasonal Mushrooms, Mustard and Horseradish Scented Rutabaga with Bordelaise Sauce. Again, a creative concoction but I was a bit taken aback by the inclusion of two meats in one dish. Full disclosure: I like my meat well cooked (I know, perhaps not the best admission, but it’s true), so this dish wasn’t my favorite, but not because of the quality (it was extraordinary), but because of the meat itself. This dish was served with Concha y Toro Casillero del Diablo Carmenere. The best way to characterize this – I love Casillero del Diablo. Simple as that. Wonderful red wine that goes well with a dish that requires you to highlight the flavour of the meat.

Quite obviously, I was a fan of ALL of the desserts.

Chef Mickey Zhao, with Saint Germain Bakery was who made the Walnut Financier with Vanilla Roasted Nectarine and Mascarpone Tofu Cream.

Chef Ben Pernosky with Pastry Chef Fumiko Moretom, Terminal City Club offered us Strawberry Rhubarb Shortcakes with Liquorice Cream

Chef Arthur Chan and Chef Suzanna Ngo, Fairmont Pacific Rim served us Chocolate Passion Fruit and Pistachio Cake

I’m mildly shocked that I didn’t take more photos of the desserts, but at least here’s one!

There were even more desserts with the Stations (Bella Geletaria Gelato Station, Nk’Mip Icewine Station, Okanagan Spirits Station, Canterbury Coffee Station, Silk Road Tea Station). Overall it was an amazing evening, and despite the Canucks’ loss and the subsequent riots, we managed to have a wonderful time at the Presidents’ Ball.

More information on the CCFCC2011

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.

I had the pleasure of having my good friends Melody Fury and Julia Watt in the crowd along with Cassandra and Dawn, we had an absolute blast. Thanks for the invite!

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