The Fairmont Culinary Apprentice Dinner took place on October 29th at the Fairmont Hotel Vancouver. FreshPoint was lucky enough to secure 3 coveted seats at the competition’ 10th anniversary. This year, 29 apprentices from six BC Fairmont properties competed for the coveted grand prize.
The “farm-to-plate” themed dinner consisted of each of the 6 teams (Fairmont Pacific Rim, Chateau Whistler, Hotel Vancouver, Vancouver Airport, Waterfront and the Empress) competing against each other in a six course, wine pairing menu. Each team was assigned a course and was paired with a local farm to create a masterful dish celebrating the best the province had to offer.
Guests were greeted at the opening reception by cocktail stations hosted by Fairmont bartenders. All creations were inspired by local farms. The Fairmont Olympic of Seattle provided the Artisan Charcuterie at the reception.
What was not to be missed at the reception was the beautiful display of show stopping plates some of the apprentices had created for the presentation competition. The guests were asked to vote, and the winners were announced at the end of the night.
The rustic décor matched the theme of the event perfectly. Images of farms were projected on all four walls with long tables, vineyard chairs, globe string lights welcoming the hungry guests.
At the end of the evening, the guests were asked to use clickers to vote for the people's choice award, and the Fairmont Vancouver and their Great Bear Scallop dish (scroll down to see the dish) ended up taking home the grand prize. Needless to say, all chefs did an amazing job and definitely did not disappoint. If this is the future of the culinary scene in BC, we are in for a treat!
Urban Digs Fall “Vichyssoise”
golden beet vichy, raw and pickled fall roots mushrooms, poached apple, Neufchatel espuma
Pairing: Blasted Church Sauvignon Blanc
Second Course: Fairmont Chateau Whistler
Foie Gras Jack-O’Lantern
duck ham, confit terrine radish, beet jam, pickles, crisp flatbread
Pairing: Mission Hill Reserve Pinot Noir
Third Course: Fairmont Hotel Vancouver
Farm: Coastal Shellfish
Portrait of Great Bear Scallop
Iberico wrapped scallop, truffled yolk ravioli watercress jaconde
Pairing: Mission Hill Reserve Chardonnay
Fourth Course: Fairmont Vancouver Airport
Farm: Cache Creek Farms
Cache Creek Beef Duo of Ribeye and Cheek
Porcini and thyme “crusted” ribeye “on the bone” braised cheek, heirloom carrots, foraged mushrooms
Pairing: Burrowing Owl Merlot
Fifth Course: Fairmont Waterfront
Apprentice Crafter Brie
Bread and fondue, macaron and milk
Pairing: Aquinas Chardonnay
Dessert: Fairmont Empress
Farm: Brambly Hedge Farm
Empress Honey & Salt Spring Island Goat’s Cheese Cake
spiced Brambly Hedge Farm apple chutney
BC hazelnut snap
Pairing: Steller’s Jay Sparkling
1st: Fairmont Vancouver
2nd: Fairmont Pacific Rim
3rd: Fairmont Waterfront