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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.