On Monday, September 21st, 150 guests descended below street level into CBC Vancouver’s underground studios. Cocktails and table hopping were followed by an elegant seated VIP dinner. Each of the multiple courses was crafted by Chef Taryn Wa, and perfectly paired by a beautiful wine provided by Church & State, and fine musical accompaniment.
Proceeds of the dinner go to Canfar, as well as Emily Carr.
credits
- Venue: CBC Building Venue
- Organizer: The Social Concierge
- Tablescapes Designed By (Full List Here): http://dinnerxdesign.com/dxd-vancouver.html
- Photographer: Jonny Picture
- Wines: Church & State
plated design focused menu
canapes
crab salad
dungeness crab salad with toasted rice & cured egg yolk on compressed cucumber
cured albacore tuna
Granville Island’s “Osake” kasu, sake, and soy cured albacore tuna on a rice crisp
mushroom ‘takoyaki’
“takoyaki” with pickled shitake mushrooms, smoked tofu, green onion, mayonnaise and sweet soy
amuse
scallop crudo
cured local sea scallops, confit pork belly, pickled shallot, citrus, and chili
first
early fall vegetable ‘salad’
an assortment of roasted, simmered, raw, and shaved fall vegetables: carrots, green beans, squash, radish etc. with a black bean sauce and chili oil.
main
beef ribeye with lo bak go
rare ‘Sterling Silver Beef’ ribeye & cheek daikon cake, ginger carrot puree, honshimeji mushrooms, braised lettuce & hoisin jus
cauliflower and lentil – vegetarian
roasted cauliflower, lentil croquette, beet puree, shaved fennel
sweet plate
chocolate and raspberry opera cake
layers of decadent chocolate ganache, white chocolate mousse, vanilla sponge cake, and raspberry gelee
white chocolate panna cotta
layered with raspberry gelee, topped with fresh fruit
