May 26th 2018- All star chefs with BC ingredients and a Master Class on Boutinot Wines


If you check out the guest list below – you’ll know this will be a busy interesting hour.

We start with Executive Chef David Hawksworth and his Chef du Cuisine Quinton Bennett.

They created a Spring Journey Menu which includes ingredients from all over of and several from Alberta.  We’re talking true local at Hawksworth. The menu features a uniquely illustrated map of the province, which shows the origins of each dish.  The menu also highlights the full flavor potential of our BC.

Spring Journey Menu requires full table participation.  This is a shared experience.

Here’s the menu…Enjoy!!



  • asparagus and ricotta salad prosciutto, grape  22
  • albacore tuna  radish, burnt nori emulsion    24
  • pan roasted scallop  popcorn sweetbread, chanterelle, green apple  26
  • pacific squid   peanut, nashi pear, crispy pork chili vinaigrette  24
  • spring velouté  pickled potatoes, watercress  21
  • foie gras parfait  pear, walnut, brioche  27
  • pork belly  kohlrabi slaw, apple, apricot, chicharrón  25
  • poached pheasant  rhubarb, garlic herb aioli 25


  • chicken breast   ibérico, charred asparagus, buttermilk  42
  • sablefish  barley, black garlic, king oyster mushroom  51
  • yarrow meadows duck breast  beets, horseradish, chamomile, split jus  43
  • pacific halibut  chaga broth, foraged greens  46
  • alberta beef striploin  shortrib croquette, caramelized onion royale, spinach, red wine jus  57
  • lobster tail  squash and mushroom agnolotti, black truffle, hazelnut  49
  • lamb  merguez, lemon yogurt, cauliflower   52

For Two, Sharing:

  • alberta beef ribeye 
  • german butter potato, wild mushroom, bone marrow, green peppercorn, red wine jus  130
  • Spring Journey Menu
  • peas   curd, elderflower
  • prawn   sea vegetable, wild rose
  • smoked salmon  maple, spruce, horseradish
  • pheasant  allium, almond cream
  • bison   pine, nettle, wildberries, carrot
  • chaga   mushroom, chicory
  • rhubarb   wood sorrel

Unsworth pours at Vij’s  (Chris Turyk-Unsworth & Mike Bernardo –Wine Director)

 I don’t believe there’s any tougher wine pairing challenge in Vancouver than Vij’s.

Vikram has repeatedly stated that there are 5 layers of spices in many of his dishes and it takes a brilliant wine director choosing exceptional wines to pair with a wild spiced meal.

Chris Turyk new what he was doing when he and Father Tim brought their new releases in Vij’s last week and poured with Mike’s food choices.

We started with:

  • Charme De L’lle
  • Pinot Gris
  • Gewürztraminer
  • Allegro
  • Rose

2016 Pinot Noir and 2015 Reserve

And I think I saw some Tim Buck wine go by as well.

From the kitchen Mike presented:

  • Mini Mutton Kebabs
  • Sweet Potato and Spiced Ricotta  “cookies”
  • Lamb Popsicles
  • Spiced Cassava Fries
  • Vegetables (Cauliflower, spinach. potato)
  • Vegetable Papri

Boutinot Wines  (Rhone Valley)

(Chief Winemaker Eric Monnin, The Wine Diva plus rep Matt Thirlwell and  Canada Rep Megan Cole)

We met at Ancora Dining and Patio. (Across from Granville Market – foot of Howe St)

Eric Monnin brought with him six wines from his portfolio. (I think he mentions that they now make 20 Million bottles)

Poured on the day were

  • Domaine Boutinot La Fleur Solitaire CDR Blanc
  • The Tea Leaf – (South Africa)  2016
  • Le Petit Chat Malin Rose  2017
  • Domaine Boutinot Les Cerisiers CDR Rose
  • Domaine Boutinot La Cote Sauvage Cairanne CDVR 2014
  • Domaine Boutinot Les Coteaux Schisteaux Seguret CDRV  201

As always Daenna van Mulligen (The Wine Diva) brought her invaluable experience to the table. A very welcomed partner.

Eric was as charming as his wines.

With Eric were Matt Thirlwell from Vintage West and Megan Cole Representative for Boutinot in Canada.  We asked both for an overview on Boutinot – its history and place in the World of Wine

…and finally its friend Chef Ned Bell with insight into the upcoming BC Shellfish Festival in Courtney-Comox.  June 8-17

Ned is all about shellfish sustainability. All you have to do is “just ask him” and off he goes.

An award-winning list of local, national and international celebrity chefs has now been announced for the 12th annual BC Seafood Festival, a 10-day celebration in the beautiful Comox Valley on Vancouver Island, B.C. from Friday, June 8 to Sunday, June 17, 2018.  Tickets to select public events will go on sale starting at 9:00am on Friday, April 13th.

This year the 2018 event is unveiling the next generation of the festival by extending the highly anticipated BC Seafood Festival Signature Weekend to three-days featuring new events and celebrations including celebrity chef demonstrations, award-winning shellfish and seafood tastings, interactive & educational displays, and competitions including the famous Fanny Bay Oyster Shucking Competition and the OceanWise™ Chowder Challenge.  Guests and visitors may purchase a Signature Weekend Day passes to enjoy some of these weekend highlights:

  • Learn to Cook BC Seafood at two different Celebrity Chef Demonstration stages
  • 15+ Seafood Tasting Stations – Meet the Producers and Chefs
  • 15+ BC Craft Beer, Wine and Spirit Tasting Stations
  • Live Music Performances
  • Largest Kids Interactive Zone featuring numerous Touch Tanks and Interactive Displays, and Seafood Cooking Classes, plus the first visit to the Festival by the Vancouver Aquarium AquaVan!

Check out the website below. You won’t believe the list of chefs attending.

It’s like a culinary  all-star game.


 Top Drop Vancouver 2018

At least 15 of the very best winemakers and principals – all in one room.


  • Domaine Taupent-Merme
  • Dtina (Croatia)
  • St.Innocent (Oregon)
  • SpottsWoode  (St Helena)
  • Ridge Vineyards (Cupertino)
  • Yalumba – Barossa (Jane Ferrari)
  • Alpha Box and Dice – (Australia)
  • Blackbird Vineyards (California)
  • Bella Wines ( Naramata)
  • Kurtis Kolt – Organizer.  Co-founder)