Le Crocodile

2014 marked the Thirtieth Anniversary of two icons of Vancouver Culinary Arts: Chef and Maitre Rotisseur Michel Jacob and his restaurant Le Crocodile. It seemed fitting therefore to return to our old friend for Christmas. We filled the restaurant to capacity and enjoyed the Alsatian accents on Foie Gras, Consommé de Porto, Caribou with truffles and classic Tarte aux Pommes a l’Alsaciene. To mark the anniversary, the Bailliage has created a bursary in Chef Jacob’s name to support young sommeliers seeking to emulate the Restaurant’s commitment to excellence    

The Rosewood Hotel Georgia

The 2014 Chapitre and Induction dinner was held in the picturesque Spanish Ballroom of the Rosewood Hotel Georgia. Newly inducted Maitre Hotelier Bernard Wimmer and Maitre Rotisseur Executive Chef Kenneth Nakano hosted the event. The Spanish Ballroom has been recently restored to its original 1930’s brilliance as part of the Rosewood’s extensive renewal of the Hotel. The setting was matched by Chef Nakano’s Pacific West Coast interpretations of Seared Scallops, Veal Cheek Ravioli, Aged Strip Loin and Roasted Seckel Pear, proving once again that it takes both quality of the ingredients and the innovations of a master chef to present [Read More...]

Terminal City Club- 2014

Our October event marked our return to the Terminal City Club whose kitchens are now under the direction of renowned Executive Chef and long time Chaine member Maitre Rotisseur Greg Van Poppel. The Club graciously blocked off their formal “1892 Restaurant” where Chef Van Poppel dazzled the membership with passed appetizers of Kusshi Oysters paired with our local Northern Devine Caviar plus Steak Tartare and parmesan Profiteroles. Then followed a dinner featuring Cured Local Salmon form the fishing vessel Pacific Provider, a unique take on Caravan Spiced Duck Breast, a Roasted Scotch Fillet of Lamb with Presse of Collar and [Read More...]

The Pear Tree

​The Vancouver Bailliage began the 2014 fall season with an event at the award winning Pear Tree, restaurant of our Vice-Conseiller Culinaire and Executive Chef Scott Jaeger. The event showcased the inspired creativity of Chef Jaeger with canapés such as Kusshi Oysters with Pear Mignonette and “Chicken and Waffle with Maple Parsnip” followed by five unique courses featuring Chilled Dungeness Crab with Stoney Paradise Tomato, Fresh Smoked Steelhead Belly with Celeriac Potato Salad, Duck Confit with Quince glaze and Foie Gras,Chargrilled Loin of Fallow Deer and Vanilla poached Okanagan Pears, “Tree Cake” and Panna Cotta all paired with wines from [Read More...]

AGM & Auction at the Shaughnessy Golf & Country Club

Dear Members and Friends of la Chaîne, The Chaîne Annual General Meeting and Auction was the elegant Shaughnessy Golf & Country Club. This event is provide a unique opportunity for the Chaîne council to report on our work on your behalf, while also indulging in our reason for being – the appreciation of fine food and wine. To that end the AGM it was followed by a cocktail reception and sumptuous buffet dinner created by our own Maitre Rôtisseurs Peter Crook and his team. As ever, the Chaîne Auction is our main fundraising event for 2014, the proceeds of which [Read More...]

Celebrating the Spring Equinox

Dress: Business & Ribbons Celebrating the Spring Equinox as guests of Chef David Hawksworth. The York room at Hawksworth Restaurant is a high ceiling 1920's inspired grand salon. Since opening in 2011, the restaurant has moved to the upper echelon of fine dining establishments in Vancouver earning Chef Hawksworth the "Chef of the Year" honours in 2012 and 2013 and the restaurant "Golden Plate" status in those two years as well. It was an outstanding event.

Festive Italian

Dress: Business & Ribbons The Vancouver Chaine starts 2014 on a romantic note. Maitre Rotisseur Pino Posterano invited us to Cioppino's for a pre-Valentine event: a festive, romantic evening, an expression of Italian cuisine. We toasted old and new friends and savour one of Vancouver's icon restaurant. (It was a limited seating and we expected a full slate of reservations and suggested a prompt reply) $175 for Member $190 for Guests Your reply by February 7th at the latest was very much appreciated.

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