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Aboriginal Potlatch Supper

Monday, June 13, 2011 from 6:00 PM to 10:00 PM (PT)

Vancouver, British Columbia

Aboriginal Potlatch Supper

Ticket Information

Ticket Type Sales End Price Fee Quantity
Aboriginal Potlatch Supper - VCC Aboriginal Culinary Class
Aboriginal Potlatch Supper includes all food, beverages, taxes, and gratuities. This supper created by the VCC Aboriginal Culinary Class with Chef Ben Genaille will use traditional indigenous products, recipes, and cooking methods, while incorporating modern equipment. Each
Ended CA$75.00 CA$0.00
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Event Details

 

Aboriginal Potlatch Supper

 Monday, June 13th, 2011


R and B Brewing Beer Station

 

Traditionally smoked salmon parsnip dumpling, pumpkin sauce

Eau Vivre Gewurztraminer

Tangled Vines 3 Blancs

 

Spot prawn, poached in bentwood box sweet onion, garlic cream

Haywire Pinot Gris

Misconduct Misfit

 

Spiced seafood cakes, corn puree dandelion salad

Rustic Roots Apple Pear

Bartier Scholfield Rose

 

Smoked trout apple salad young cress, wild mushroom vinaigrette

Cassini Pinot Noir

Rollingdale Pinot Noir

 

Rabbit sausage king oyster ragout, blueberry pine nut chutney

Black Cloud Pinot Noir

Hester Creek Character Red

 

Braised bison brisket roasted squash salad, roasted onions, natural sauce

St. Hubertus Oak Bay Foch

Fairview 2 Hoots

 

Roast venison loin sweet potato sauce, savory bannock bread pudding

The View Pinotage

Noble Ridge Meritage

 

Cinnamon bannock fritters Brown sugar cranberry sauce

Raven Ridge Iced Cider

Tugwell Mead

 

Bannock bread pudding, sundried berry egg sauce

Vista D’Oro

The View Optima


Created by Vancouver Community College Aboriginal Culinary Class with Chef Ben Genaille.

The Culinary Arts-Aboriginal Specialty is designed to meet the need in the hospitality industry for qualified cooks with a clear understanding of Aboriginal cuisine. After twelve months of full-time training, graduates will be able to obtain employment in hotel kitchens, restaurants, aircraft flight kitchens, trains, cruise ships, camps, and institutional kitchens. The graduates will also be recognized by industry for their particular skills and knowledge in Aboriginal cuisine.

When & Where



Vancouver Community College
VCC Downtown Campus, 604.443.8300
250 West Pender Street
Vancouver, British Columbia V6B 1S9
Canada

Monday, June 13, 2011 from 6:00 PM to 10:00 PM (PT)


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Hosted By

CCFCC Conference 2011



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.

CCFCC 2011 invites the world of chefs, cooks, and culinary enthusiasts to Vancouver, British Columbia, Definitely a foodies paradise.