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On March 17, 2015 the Vancouver Bailliage celebrated the tipping of the seasons into spring with a dinner at West Restaurant. Our hosts were Executive Chef Quang Dang and Restaurant Director and wine enthusiast Owen Knowlton. Chef Dang is well known to the Chaine having competed in the Jeunes Chefs competition in Winnipeg in 2002. Since assuming the position of Executive Chef at West, his creativity and innovative skills have earned him a place on the prestigious “watch list” of the emerging top talents on the Vancouver food scene.

Our reception began with a champagne reception featuring flights of exquisite miniatures of Arctic Char Ceviche, Foie Gras Parfait, Duck Tortellini, Farmhouse Chèvre Gougere, and Puffed Carrot with Hazelnut.

Dinner was local Pacific Coast beginning with Marinated Diver Scallops through Butter Poached Side Stripe Shrimp with tiny gnocci and then through a Raisin Glazed Squab to Oyama Prosciutto wrapped Beef Tenderloin.

Pastry Chef Rhonda Viani delighted us all with a Frozen Marjari Chocolate Port Custard whimsically sandwiched between Chocolate Brownies and accompanied by Blood Oranges.

Wine pairings from the Chaine Cellar rounded out the evening.