From Vancouver’s most elegant, small fundraising gala, to a culinary garage sale featuring the donated collection of the late James Barber and collectable tableware from Canadian artist Martha Sturdy, to a new sparkling wine release made by “Dames” for Dames” – plus a banner year for scholarships – Les Dames d’Escoffier, BC Chapter has a lot of news to share.
Sunday, September 16, 11 am-2:00 pm
Culinary Garage Sale, under the tents in the parking lot of The Lazy Gourmet
Friday, September 21, 6:30 pm
The Culinary Icon Long Table Gala honouring Chef Diane Clement, Four Seasons Hotel
$50,000 in scholarships and educational opportunities awarded to over 40 recipients from across BC and winemaker/sommelier, Dame Mireille Sauvé, set to release her fourth “Dames Wine”, a Champenoise method sparkling wine.
Culinary Garage Sale
Sunday, September 16, 2018 – This unique foodie fundraiser is a culinary marketplace like no other. Held under tents in the parking lot of the Lazy Gourmet catering company (1605 West 5th Avenue) selling new, used and donated baking supplies, kitchen equipment and kitchen tools for home and professional kitchens; Hard to find collectibles, new, used, signed and limited-edition cookbooks and culinary magazines from the collections of some of Canada’s finest chefs and much more!
This year we are thrilled to accept a large and generous donation from the estate of chef James Barber, an eclectic collection of his tools of the trade and books, along with, for the second year, a donation from chef Nicky Major (Major the Gourmet) of vintage Martha Sturdy showpieces and platters. This year’s sale also includes two never used large circular professional outdoor grills.
Gates open at 11:00 am (150 people rushed the door last year!)
Gala, honouring culinary icon, Diane Clement – See the website for further details
Friday, September 21st – Limited to just 100 very exclusive seats at the city’s most elegant single long table, this is Les Dames d’Escoffier’s premier fundraising gala. Les Dames, along with eight of the country’s top chefs, honours one of Canada’s most accomplished female chefs – restaurateur, author, athlete, television host, speaker and Olympian, Diane Clement – and doesn’t it seem fitting that this day also marks the International Day of Peace, Diane is a true ambassador!
Chosen with great care, the “Les Dames” culinary icon recipient is chosen for what they have contributed to the culinary and hospitality industry. Past recipients have included Dame Julia Child (celebrating what would have been her 100th birthday), Chef’s Lidia Bastianich and Lynn Crawford and closer to home, Chef John Bishop, Umberto Menghi and Bruno Marti, all legends in the Canadian culinary scene.
On September 21st a stunning 100-seat long table will be exquisitely set at the Four Seasons, Vancouver, with guests enjoying a multiple course dinner prepared by eight top chefs, all paired with a superb selection of wine curated by some of Vancouver’s top female sommeliers.
This year’s chefs include Executive Chef Edgar Kano, Four Seasons Hotel; Chef Hidekazu Tojo, Tojo’s; Chef Ned Bell, Oceanwise; Chef Mike Robbins, AnnaLena; Chef Letitia Wan, Di Beppe; Chef Robert Feenie, Cactus Club; Chef Hilary Prince, L’Abattoir with the reception by chefs Jenny Hui and Susan Mendelson of the Lazy Gourmet.
Wines include Taittinger Brut, Maison Louis Jadot Bouzeron, Frog’s Leap Chardonnay, Foxtrot Pinot Noir, Painted Rock Estate Winery Merlot, Mission Hill Estate Winery Quatrain, Osoyoos Larose Le Grand Vin, D’oro – title sponsor Vintage Corks.
Later this summer Dame Mireille Sauvé will disgorge 2,258 limited edition bottles of a traditional method, or Champenoise method, sparkling wine. For her fourth wine in the “Dames” series, Mireille has blended Pinot Blanc (80%) and Riesling (20%) from grape grower Anne Sperling’s certified organic, biodynamic 40-acre vineyard in Kelowna. Adding to the uniqueness of this wine, ‘Süss-Reserve’, or sweet reserve, was used in the second fermentation (addition of sugar in some form is required for the wine to become a sparkling), keeping the use of conventional sugar to a minimum. Bottles will be crown capped with an exquisite label, the fourth Dames wine original watercolour created by BC artist Christine Moulson.
Mireille has been busy perfecting her hand-disgorging technique and invites you to seek out this special sparkling wine when it’s released this October. Early samples suggest a clean, crisp flavour profile with lime overtones and some crisp apple notes, with warmer, toastier flavours still developing after disgorging and resting a few weeks. This is the first bubble for the winemaker and she is thrilled with the results. Her “Dames Red” is sold out, limited quantities of the “Dames White” remain, as well as that perfect summer wine, “Dames Rosé” (refreshing with a touch of sweetness). Dames Wines are available at Marquis Wine Cellars and Legacy Liquor Store, among other independent liquor stores and restaurants. 100% of the proceeds from the sale of the wine is returned to the chapter to fund scholarships. www.dameswine.com
This past year Les Dames d’ Escoffier allocated over forty thousand dollars raised through our events that you supported, private donations by Chef John Bishop (Bishop’s), Chef Bruno Marti, Chef Michel Jacob (Le Crocodile) and the All Canadian Wine Championships, and a sizable donation from the sale of “Dames” wine (Dame Mireille Sauvé) as well as grants and course donations by Pacific Institute of Culinary Arts (PICA); Two Rivers Meats (two butchery stagiaires); Barry Callebaut Canada and Northwest Culinary Academy of Vancouver (NWCAV) to over 40 applicants from across British Columbia. On April 9th recipients, parents, teachers and special guests were welcomed to PICA by new majority owner Yves Potvin with Executive Chef, Director of Operations and co-owner, Julian Bond for a stand-up reception honouring the recipients and sponsors.
Supported programs included:
Barry Callebaut Chocolate Academy Centre, Montreal; Baking Field School, Paris-Brussels-Lille; Biodynamic Association Education Series, Seattle, WA; Cru Consultancy, Victoria; FAB (workshops for women in the hospitality industry), Charleston, NC; Fine Cacao and Chocolate Institute (FCCI) Cacao Grader Intensive; Fine Vintage; George Brown College, Toronto; Italian Wine Scholar; La Salle College; Northwest Culinary Academy of Vancouver (NWCAV); Pacific Institute of Culinary Arts (PICA); Southern Alberta Institute of Technology (SAIT), Calgary; St. Francis Xavier University, Antigonish, NS; Two Rivers Meats, North Vancouver; University of British Columbia (UBC); UC Davis, California; Vancouver Community College (VCC); Vancouver Island University; Vancouver Pastry Training Centre; VinItaly International Italian Wine Ambassador Certificate program (Verona, Italy); Wine Plus+, Kelowna; WSET School London, UK (WSET4 Diploma Program (on-line)