Les Dames d’Escoffier honoured Culinary Hero Chef Lynn Crawford with a gala celebration. Chef Crawford is a Canadian chef, trained at George Brown College in Toronto. She was formerly the executive chef at the Four Seasons in Toronto and the former executive chef of the Four Seasons in New York. In 2010, Chef Crawford launched Ruby Watchco, a table d’hôte restaurant, in Toronto’s Riverside neighborhood. Starting that same year, she stars in the Food Network Canada series entitled Pitchin’ In, in which she goes out to take on the challenge of getting the freshest and best ingredients. She was also nominated for a Gemini Award in the Best Host in a Lifestyle/Practical Information, or Performing Arts Program or Series category for the Pitchin’ In shrimp episode.
There was a stunning single long table for 100 guests (the city’s longest) on the 2nd floor of the Four Seasons Hotel where industry luminaries and long time guests joined television host Fanny Kiefer in honouring Chef Lynn Crawford. The evening began with an elegant reception celebrating the inaugural release of Goldeneye Brut Rosé by Duckhorn Wine Co. (thank you Vintage Corks for arranging for our guests to be first to taste it worldwide), followed by a multi course dinner based around Chef Crawford’s love of farmers, hearty flavours, local and seasonal ingredients.
Joining Les Dames for this extraordinary celebration were some of Canada’s top chefs, many of them flying in to create their course for this special dinner. The all-star brigade, under the leadership of Les Dames d’Escoffier member and Culinary Capers Catering award-winning Executive Chef Margaret Chisholm includes Executive Chefs:
- Lisa Ahier – Sobo – Tofino
- Connie DeSousa – Char|cut Roast House – Calgary
- Jackie Ellis – Beaucoup Bakery – Vancouver
- Bruno Feldeisen – Four Seasons – Vancouver
- Dana Hauser – Fairmont Waterfront – Vancouver
- Wayne Martin – Capital Grill & Bar – Winnipeg
- Earls Chef Collective**
Ned Bell, Executive Chef Four Seasons Hotel and YEW Restaurant & Wine Bar, was the event’s host.
Wines and spirits also played a pivotal role at Chef Crawford’s restaurant and will at the Gala, where you will be sipping:
- Kim Crawford Sauvignon Blanc
- Joie Rose
- Culmina Family Estate Winery Decora Riesling
- Maison Louis Jadot Bourgogne Pinot Noir
- Painted Rock Syrah
- Mission Hill Family Estate Terroir Merlot
- Fonseca 10 Year Old Tawny
- Kir Royals.
All funds raised go to support the outreach and scholarship programs of the BC Chapter of Les Dames D’Escoffier, including Project Chef and Growing Chefs.
We would like to thank our event sponsors including: Nicolas Sabanis of Vintage Corks, Robert McCullough of Penguin Random House of Canada, Linda Seiffert of Snowcap, Rhonda Pederson of Pederson’s Rental & Events, Evan Orion of Flowerz, Hassan Aghamohseni of Tala Florists, Theressa Logan of Northern Divine Caviar, Gary Meister of Vancouver Wedding Shows, Caren McSherry of The Gourmet Warehouse, Four Seasons Hotel, Bernardin, Dave and Mary Ann Horton – Harley Davidson** Earls Chef Collective is a group of top chefs working together bringing new inspiration into Earls kitchens. They collaborate on new dishes and recipes, share knowledge and cook together in the test kitchen. The “Collective” includes: Chef Dawn Doucette (Top Chef Canada, Zuni café), Chef Hamid Salimian (formerly Diva at the Met, Culinary Team Canada), Jeff McInnis (formerly Yardbird, Miami and now his own restaurant, Root & Bone, New York, NY); Chef David Wong (formerly ORU and Fairmont Pacific Rim, Bocuse d’Or), Chef Ryan Stone (formerly The Pear Tree with work experience at Alain Ducasse and L ‘Atelier by Joël Robuchon, Culinary Olympics, Bocuse D’or), Chef Brian Skinner (Acorn, Otarian, Noma, Gold Medal Plates).