Vancouver Community College International Culinary Arts Program lasts 17 months. There are various accreditation one can achieve through this program. Sometime during their 11 month program, they get to experience a bit of real life setting in the form of a Pop Up Kitchen. There is a lot of hard work and prep that goes unnoticed most of the time when we enjoy a delicious meal. So I’m very excited to support my local community of aspiring Chefs. And when Chef Hamid Salimian also shares his knowledge and expertise, I’m there!
The VCC Broadway Campus is located 1155 East Broadway. The Pop Up Kitchen is modern and bright at the Quizine Kitchen (off Glen Street and 8th Avenue).
VCC The Chef’s Table pp
- $30 five-course menu designed by Chef Hamid Salimian.
- $45 five-course menu, paired with a selection of B.C. wines.
taxes and gratuities not included
Tuna cannelloni: Side stripe prawns, squid morsels, cucumber, avocado, truffle soy sauce. A light refreshing appetizer with Asian flare.
Fern Walk Saugvignon Blanc: The taste of lemon and lime citrus. Tropical fruit flavours and kiwi. Medium body, balanced acidity, and a zesty finish.
Grilled Octopus: Spicy Chorizo, navy bean, olive, bell pepper, salsa romesco. I love the subtle spice and could possibly lick the dish clean (if only it was socially acceptable).
See Ya Later Ranch Riesling: Bright aromas of melon with hints of orange and peach. The palate bursts with fresh citrus and herbal notes, leading to a clean and crisp finish. Check out our wine tour at SYL Ranch!
Foie Gras & Duck Confit: Root raisin, croutons, sherry gastrique. We thought we were thru with foie gras until we had this light buttery dish.
Sumac Ridge Reserve Pinot Noir: Aromas of red cherries and fresh berries abound with an undertone of black plums and dark chocolate covered cherries. Delicate and smooth with complex flavours that seem to linger. Check out our wine tour at Sumac Ridge!
Roasted Beef Striploin: Sous Vide striploin cooked perfectly, marinated oxtail jam, pomme dauphine (crisp potato puffs), roasted carrots, deep fried potatoe skin, and cipollini onions.
Red Rooster Hen House Ruffled: This blended wine of54 percent Cabernet Franc and 46 per cent Merlot comes from Naramata Bench. It is a fun wine with ripe rich fruits of cherry and plum, with notes of tobacco and a bit of spice.
White Chocolate and Strawberries: Lemon curd ice cream, white chocolate mousse, compressed strawberries, and coconut crisp.
Whistler Late Harvest Chardonnay: Late harvest can be more interesting than icewine.Opulent and full-bodied, with luscious flavors of apple, apricot, creamy flan, golden raisins, honey and vanilla overlaid with lemon zest. Well balanced acidity contributes to the long, smooth finish.
You can leave the whole bottle on the table please!
The menu rotates every two weeks. I hear the next menu will include fish!
Vancouver Community College Broadway
Dates: August 30 – October 14, 2016
Time: 6:30 p.m. seating
1155 E Broadway, Vancouver, BC V5T 4V5