That's what awaits chef Ryan Stone at the Bocuse d'Or 2010, he's our shot to "own the podium" on yet another world stage.
On Thursday there was a fundraiser put on by Bocuse d'Or Canada at the Vancouver Convention Centre called ‘Hot Chefs, Cool Jazz'. Twenty-six chefs/restaurants from all over BC came out and paired some of their food with BC wines & beer and sent hundreds of Vancouverites home full and happy.
I managed to photograph at least one of every dish, (and sample almost all of it), try a few new wines, and said hello to some of the best chefs in BC. Tough job, but someone has to do it...
A few of my favourite dishes and photographs are below, along with some of the chaos that was the evening...
Araxi Restaurant's 'BC albacore tuna, vegetable, ponzu pears & cres"
Cin Cin's "dungeness crab & scallop ravioli, spring peas, lobster, tarragon vinigrette"
Mosaic on Burrard "heirloom tomato stuffed with lump crab & wasabi tobico salad, fennel, cucumber slaw, basil oil"
L'Abattoir Restaurant's "dungeness crab & chickpea toast"
Diva at the Met 's "cape scott halibut cheek tataki, sweet onion soy vinaigrette"
Hapa Izakaya's "fresh spot prawn shooter with spot prawn dashi & shiso oil"
Bocuse d'Or sponsor: Moxie's "chipotle pulled pork sliders"
RauDZ Regional Table's "okanagan merguez sausage, carmelis chevre & potato, lake country asparagas & morels, fester's micro greens"
RauDZ Regional Table's "okanagan spirits rhubarb & raspberry sour"
Borcuse d'Or's 2001 Chef - Chris Mills' "BC albacore tuna, pink grapefruit salad, olive oil, sea salt"
The Peartree Restaurant's "chocolate ganache, crisp hazelnut base, salted caramel, orange sorbet"
Show Case Restaurant "organic granny smith apple & red fife wheat flour crumble, almond frangipane, quince jelly, caramel drizzle"
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