Apprentice Dinner Vol. 5 at Chambar – a review

Sometimes attending a long table dinner can be a bit like Forrest Gump’s chocolates experience, you never know what you’re going to get. Well let me put your curious mind at rest because last night’s Apprentice Dinner at Chambar for a huge success. I can’t think of anything I would change, the night went off without a hitch. If anything my first choice of pre-dinner wine could have used an adjustment but that was totally on me.

A long table dinner means you are putting your appetite in the hands of the chef and in this case an apprentice chef. Also the seating, if you’re shy it can be problematic and uncomfortable sitting with strangers but based on my experiences it’s not unusual to leave with your tablemates becoming friends.

When we arrived most of the tables had few pairs of seats left, nevertheless I took my time surveying the room for just the right spot. I found it at the far side of the room, a pair of seats between a group of six, people about our age, turns out by the end of the evening we were a year in part in age, see told you how friendly these dinners become. On the opposite side a group of ten young people. A fun loving group that as it turns out were friends of chef. How ideal is that? The evening was fun and lively on one side and talkative and interesting from the other side of the table. Always worth putting yourself out there, a bit outside your comfort zone.

We each started with a glass of wine (not included in the beverage pairings); a Synchromesh Long’s View 2024 Riesling for me and a 2023 Domaine Collet Chablis from Burgundy for hubby. My Synchromesh wine notes follow below the dinner notes.

So by now you’re anxious to know more about the dinner and I can’t blame you. In a word, or make that a few words, it was a dinner of culinary firsts and favourites. Everything well prepared, beautifully presented, and best of all, truly delicious well crafted dishes that paired well with the optional beverage pairings.

APPRENTICE DINNER | AUGUST

Each month, an up-and-coming talent from Chambar’s kitchen takes the lead,
presenting dishes influenced by their heritage.

Vol. 5 features a 4 Course meal by Mauricio Alvarez
August 2025 | 5pm – 10pm
$65 per person
Optional beverage pairings $45 per person

THE MENU

 Kobocha squash tostada, Ahi tuna & Merkén spice, sour cream, cilantro

The Ahi tuna tartar was fresh and delightfully spicy with a mix of ground pepper and a pinch of chili and red pepper, a frisky aioli made me glad I had the rich Riesling to start although the Chablis would have also been a fabulous pairing. Micro greens and a tasty Tostada with a slice of fresh lime to add that touch of acidity and sweetness against the heat of the spice. I enjoyed the spicy, sweet and citrus sour combination that was an explosion in the mouth leaving you craving more. The portion size was just right and the beauty of the dish was nicely prominent.

Sopa de Melon, Pebble salsa, focaccia croutons, feta

The salty, tangy combination of the melon slice and the soap was perfect, with an underlying flavour of garlic in the background, subtle so as not to overwhelm the dish. The drizzle of finishing oil added an earthy and delicious richness. The fresh melon slice delivered a slight crunch giving an idea trifecta of flavour, depth and texture. Crunchy, salty croutons complimented the fresh tomato salsa. A dish that presented as the perfect summer duet. An interesting combination of the spicy salsa tempers by the smooth cool sopa.

Emiliana – ‘Novus’ Pinot Gris 2017 – Bio Bio, Chile

The wine with the sopa de melon was fairly oaky with medium body. The pairing was okay but I felt it did not compliment the dish as much as I had expected. Too oaky for my palate but it would be just fine for lovers of an oaked Chardonnay.

Roasted lingcod, cauliflower purée, broccolini, cimichirri, Cacho de Cabra pepper sauce

Lingcod brings to mind many special occasions when only a local variety will satisfy. Pairing well with the cauliflower purée, broccolini and Chimichurri. The addition of a small, pickled bite added a nice juxtaposition that was unexpectedly an enchancement proving your mom was right “eat your vegetables. The Cacho de Cabra pepper sauce for the win.

Undurraga – ‘T.H. Leyda’ Pinot Noir 2023 – San Antonio Valley, Chile

Rich and ripe on the nose, medium colour is clear and bright. A touch of musk that is morfe often an old world wine aroma, a slight hint of red apple, liquorice with light notes of Italian plum.

The palate follows the nose with a medium body, richness and light but distinguishable and pleasant tannins. A perfect balance of spice and dark fruit with some tobacco notes. Excellent acidity and intense minerality add to the complexity of this wine. I can’t hardly wait to try it with the dish.

Of course the wine did not disappoint, on the contrary, it was eticingly mellow with an underlying flavour of spice on the tongue matching the spicy heat of the Lingcod with each bite and sip.

Sweet potato bread pudding, miso caramel, coconut cream, candied pecans, pisco sour sorbet

Just about all my favourite things in the same place. We split a dessert of sweet potato bread puddimg with miso caramel sauce and coconut cream for hubby and the candied pecans with pisco sour sorbet was just right for me. So delicious.

Oh so swet candied pecans with a sweet and sour sorbet creating a finishing balance enchanced by the El Gobernador Pisco cocktail. The sorbet was a pleasant bitter sweet with hints of pith.

El Gobernador Pisco, Licor 43, Yellow Chartreuse, lemon, toasted coconut, egg white

The cocktail topped the charts and was so good. Sweet, but not too sweet, just right to finish a delightful evening of specially crafted and curated tastes of Chile.

Synchromesh Long’s View Riesling 2024

Diesel on the nose and a rich golden colour give way to a delicate scents of gardenias with a familiar touch of dusty rose. The wine develops a richness as it sits. I can’t wait to taste the course 01 but first to finish the Riesling. Disappointingly I chose wrong and found this particular Riesling was heavy and failed to refresh. After the sopa de melon the Riesling started to come into its own along with that dish.

Mauricio Alvarez

Born in Valparaíso, a vibrant coastal city in Chile, Mauricio Alvarez found his passion for food early in life. Raised by his grandmother, he learned to cook in her kitchen, where the warmth of family and the art of flavour came together in every meal. Those early experiences continue to shape his approach in the kitchen today.

Mauricio moved to Canada in 2021 and soon found his way to Chambar. A visit to the restaurant left a strong impression, and he was drawn in by the energy and creativity of the back-of-house team. Inspired by Chefs Nico & Mickael’s passion and leadership, he joined the kitchen and quickly became a dedicated member of the team.

His Apprentice Dinner menu is a personal reflection of his roots and his journey: a celebration of bold, comforting flavours and a step forward in his dream of one day opening a pastry-focused coffee shop.

ABOUT CHAMBAR | A Vancouver culinary institution, Chambar first opened in 2004 and has been a destination for affordable fine dining, and exceptional drinks ever since. Karri Green- and Nico Schuermans, the forces behind Chambar, had a vision for a restaurant that eschews pretension and offers guests the unique opportunity to experience fine food in a relaxed environment. Key to this has been Nico’s championing of Belgian beer culture. His handpicked selections of Belgian imports can be paired with any menu item. Chambar’s impressive dining room, with its brick, warm wood tones, and touches of industrial metal, is expansive while still feeling intimate and romantic. The culinary team finds inspiration from Belgian cuisine with North African and Middle Eastern flavours, serving not only a renowned dinner menu featuring Moules Frites and Lamb Tagine, but also a Brunch menu that includes their beloved Liège Waffles. With an established and respected history, Chambar celebrates their longevity in Vancouver while looking forward to a bright culinary future. | chambar.com

With thanks to Chambar Restaurant and SMC Communications Inc. for the invitation and complimentary dinner with beverages for myself and a guest. All comments are my own opinion. All images: MyVanCity Feature image: the Sopa de Melon before the sopa was poured. We left a gratuity equal to 20% of the cost of the dinner and beverage pairings for the team at Chambar, with thanks service was excellent, friendly and professional.