For many chefs and their teams, curry is the ultimate family-style staff meal - the proud product of a cook’s cultural heritage. The humble curry doesn't typically get a ton of love; its a workhorse staple in restaurants and in home kitchens across the globe.
But a curry can also be nuanced, and easily adapted to suit all sorts of ingredients and to celebrate a variety of flavour notes.
Back for its seventh year, eight Vancouver chefs will compete in the Curry Cup on Monday, March 9, an evening devoted to the oft-unsung art of the curry, put on by The Chefs' Table Society of BC and the Mount Pleasant Business Improvement Area.
Your ticket includes tastings for all of the curries, as well as beverage and dessert samples to round out the evening of savoury feasting.
Competiting chefs for 2020's event, along with the curries they're bringing to the table, are:
- Ralph Cravahlho & Kanoon Snow, Burdock & Co: Sunchoke & Coconut Curry on rice (vegetarian)
- Josef Driemel, Fable Diner: Lemongrass Curry w/ root vegetables & pickled eggplant. Caramlized ginger & garlic 'salsa'
- Westley Feist, Showcase Restaurant: Seafood Laksa
- Heat Laliberte, One Arrow Meats: Wild Salmon Makhani, Blackberry & Tamarind Chutney, Masoor, Onion Bhaji.
- Robert Lee, Sing Sing: Tofu pineapple tikka, cardamom, fresh chili, Amrut
- Brian Luptak, Pacific Institute of Culinary Arts: North Arm Farm Beet Curry
- Jose Mujica, La Mezcaleria: Chicken stew in yellow pepper sauce w/ chilies. Tortilla on the side.
- Quy Vuong, Anh and Chi, Cari Chay: Light yellow curry with fried organic tofu and asian vegetables (Vegan & gluten friendly)
Tickets for this night of good korma - and never a dahl moment - are on sale now.
7th Annual Curry Cup
When: Mon. March 9 from 6:30-9 p.m.
Where: Heritage Hall - 3102 Main St, Vancouver
Cost: $59-69; purchase online