Where are you having lunch today?
Pacific Institute of Culinary Arts (PICA) on Granville Island will host the kick-off event of Tourism Vancouver’s DINE OUT VANCOUVER FESTIVAL.
Starting at 12:30 today, Friday, January 17, 2014, you are welcome to come down to Granville Island for a taste of the incredible soup made by 50 of Vancouver’s top chefs and it’s all FREE.
The Chef Soup Experiment started at Edible Vancouver with all the chefs bringing their ingredient to be added to the soup. All 50 chefs were treated to a delicious breakfast, long table style.
Once all the ingredients were present and accounted for the large soup pot made its way from Edible Vancouver to PICA’s executive kitchen and waiting Executive Chef Julian Bond and his two able assistants got right to work.
The process continues with the chopping and prep of the mostly local ingredients. The stock has an Asian inspired base and will be used to make both a carnivore and a vegetarian soup for your tasting pleasure.
Dine Out Vancouver Festival Chef Soup Experiment – Ingredient List:
- Green garbanzo beans – Ned Bell, YEW Restaurant
- Coconut milk – Montgomery Lau, MARKET by Jean-Georges
- Guajillo chilies (dried) – Pedro Gonzalez, Coast Restaurant
- Rapini – Antonio Martin, Paulie’s Kitchen
- Braised beef tongue – Joachim Hayward, Campagnolo Roma
- Prosciutto – Dave Bell, Al Porto Ristorante
- Tomatilla and dikon – Lino Vargas, Hurricane Grill
- Fresh naked chickens – Joyce Isaac, Nando’s
- Celeriac – Chris Whittaker, Forage
- Papaya – Yen Do, Broken Rice
- Celeriac – Joel Green, The Lobby Restaurant
- Alder smoked bacon – Ian Errington, Catch 122
- Red kale – Rob Feenie, Cactus Club
- Flank steak – Corey Fields, Vancouver FanClub
- Kale – Christine McAvoy, Vancouver is Awesome
- Raw cacao – Karen McAthy, Graze Restaurant
- Bacon salt – Eric Pateman, Edible Canada
- Yam – Michelle Kim, Miss 604
- Chipotle flakes – Jane Nahirny, BC Magazine
- Kombu (kelp) – Nathan Lowey, Campagnolo
- Butternut squash – Mark McEwan, Black + Blue
- Horseradish root – Cooper Green, Sandbar Seafood Restaurant
- Apple-smoked bacon – Kyle Baker, The Keg
- Cesara – Genevieve Talbot, Baru Latino Restaurant
- Saffron – Jean-Francis Quaglia, Provence Marinaside
- Leeks – Daigen Taylor, Hapa Izakaya
- Seaweed – Toshiyuka Iwai, Hapa Izakaya
- Lotus roots – Nobutaka Watanabe, Hapa Izakaya
- Shitake mushrooms – Masafumi Okuno, Hapa Izakaya
- Gelatin noodles – Daiji Tanaka, Hapa Izakaya
- Israeli couscous – Vishwa Mohan, Fairmont Vancouver Airport Hotel
- Roasted sunchoke – Darren Brown, ORU Restaurant
- Bone marrow – Wildebeest
- Thyme – David Hawksworth, Hawksworth Restaurant
- Shitake mushrooms – Mijune Pak, Follow Me Foodie
- Chorizo sausage – Amber Sessions, Tourism Vancouver
- Celery – Sonu Purhar, Tourism Vancouver
- Garlic – Jorden Hutchison, Tourism Vancouver
- Red lentils – Chris Blanchette, Tourism Vancouver
- Five beans mix – Collin Dawkins, The Reef
- Thai chilis – Shannon Phillips, Pacific Institute of Culinary Arts
- Local carrots – Cloe Boiral, Pacific Institute of Culinary Arts
- Ginger – Julian Bond, Pacific Institute of Culinary Arts
- Lemongrass – Oliver Lago, Pacific Institute of Culinary Arts
- Onions – Darren Clay, Pacific Institute of Culinary Arts
- Bay leaves – Carmen Wong, Pacific Institute of Culinary Arts
- Coriander seed – Katsu Inoue, Pacific Institute of Culinary Arts
- Freshly cracked pepper – Pacific Institute of Culinary Arts
- Sesame oil – Pacific Institute of Culinary Arts
- Capilano stock (i.e. water)
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