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Cheers to the P.I.C.A. Kitchen Party

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PICA trainees hard at work

Because all the very best parties end up in the kitchen, it seemed like winding up the 2017 Vancouver International Wine Festival with a full-blown kitchen rager was the best possible plan…

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Alessandro Vianello from Wildebeest

Take nine great chefs from some of Vancouver’s most popular restaurants including Vij’s, Bauhaus, the Acorn and Wildebeest, add in a gang of eager students from the Pacific Institute of Culinary Arts, and pair with wines from around the world.

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Acora’s superb octopus and whipped causa dish.

I adored this event which was held in the teaching kitchens of PICA; glass in hand, you could wander through the half dozen or so kitchens to meet chefs from across the city who’d whipped up small bites with the help of the students, perfectly paired with wines from as far afield as Uruguay, the USA and Australia.

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Patient Meeru Dhalwala from Vij’s dishing me up ANOTHER helping

Not ashamed to say I loitered longest in the Vij kitchen where Meeru Dhalwala was spooning up the most delicious curried pork belly and yes, I definitely had seconds… but I’m still dreaming of Acorn’s beautiful carrot-ricotta gnudi and the terrific foie gras créme brûlée whipped up by Culinary Capers…

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Picture perfect foie

Find out more:

Vancouver International Wine Festival

Pacific Institute of Culinary Arts

More Maple Life Wine Posts

 

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