Bocuse d'Or 2011 Final Run-Through and Tasting

Back in May 2010, I was fortunate enough to be invited along with other media to the Hot Chefs Cool Jazz event at the convention centre. I say fortunate because it was one heck of an event with over 30 restaurants participating. I had a blast at the event trying little bites from each and every restaurant. If you think about it, that would represent a 30+ course tasting menu. With title sponsor Moxie's along with Le Creuset, Rare Method, James May and GFS, the Hot Chefs, Cool Jazz event helps fund Canada's contingent at the Bocuse d'Or competition. At the event, we were introduced to Ryan Stone. He is currently the Executive Chef at the exclusive West Coast Fishing Club on British Columbia's Haida Gwaii. Ryan is Canada's representative for the prestigious Bocuse d'Or event at the end of January 2011. The Bocuse d'Or is a culinary competition held every 2 years in France where 24 countries will be represented. Now on the other hand, I will use the word "media" loosely because I really don't take myself that seriously. The only media in the house according to Viv would be my blank DVD-R's...

Once again, I was privileged enough to be invited to the Bocuse d'Or 2011 final run through and tasting held at the VCC. Apparently, Ryan had already been cooking since 3:00pm as Darina and I arrived at 7:15pm. There, we met up with other familiar bloggers such as Vancouver Slop, Vanfoodster, Senses Inspired, gracecheung604, Follow Me Foodie, Food and Tell, and Ethnic Eats as well as Carolyn Ali of the Georgia Straight. For the first little while, the kitchen was super quiet as Ryan was intensely cooking away. After awhile, it seemed that it was okay to converse, and then I couldn't even hear myself think. Yup, you get a bunch of like-minded people together, the talking never ends! About an hour later, it was the best part of the night - the tasting! As part of the Fish Platter, there was Kulen Wrapped Monkfish, Scottish Crab and Dashi Terrine, Langoustine and Tomatoe Gel, Pea and Bacon Tart. As for the Meat Platter, it consisted of Herb and Mustard Wrapped Lamb, Lamb Steak and Kidney Sausage, Sweetbread and Potato tart, Sunchoke and Truffle “Marrow”.

Suffice to say, there was flawless execution on all the items. Of course by virtue of personal tastes, there were personal favourites among those in attendance. However, there can be nothing taken away from Ryan Stone and his team. Thanks again to Bocuse d'Or Canada for this fabulous taste of the magnificent bites that will be showcased in France. We all wish Ryan Stone lots of luck and hope they take home the gold for Canada!