THIRD EDITION OF ‘THE BEAR’ DINNER ON JULY 11

EVERY SECOND COUNTS: PACIFIC INSTITUTE OF CULINARY ARTS HOSTS
THIRD EDITION OF ‘THE BEAR’ DINNER ON JULY 11

Chef Lian Cosby Oversees Five-Course Dinner that Pays Homage
to Smash FX TV Hit ‘The Bear’ as Season 4 Debuts

The Pacific Institute of Culinary Arts (PICA) will grin and ’Bear it by hosting a third edition of its crowd-favourite ‘The Bear” Pop-Up Dinner that pays homage to the Emmy award-winning TV show at the campus on Wednesday, July 24.

From 6 to 9 p.m., Chef Lian Cosby will be joined by Chef Ben Kiely and students for a one-night, multi-course dinner that channels the look, feel and fare of the gritty, critically loved FX show that takes its fourth-season bow in Canada on the Disney+ streaming service on Wednesday, June 25.

The show revolves around a young chef named Carmen ‘Carmy’ Berzatto who returns home to Chicago from the world of fine dining, takes the reins of his family’s sandwich shop and painstakingly transforms it into a fine-dining destination while battling his own demons.

The show won a total of 10 trophies at the 2024 Primetime Emmy Awards including Outstanding Lead Actor in a Comedy Series (Jeremy Allen White as Chef Carmy); Outstanding Supporting Actor in a Comedy Series (Ebon Moss-Bacharach as Richie Jerimovich); Outstanding Supporting Actress in a Comedy Series (Liza Colón-Zayas as Tina); and Outstanding Guest Actress in a Comedy Series (Jamie Lee Curtis as Donna Berzatto).

‘THE BEAR’ POP-UP DINNER
Wednesday, July 24 / 6 to 9 p.m.
$125 per person (includes service charge) plus tax

F I R S T

Focaccia
whipped ricotta, Calabrian chili, honey,
flaky sea salt

S E C O N D

Quail Egg
asparagus, béarnaise, kaviar

T H I R D

Agnolotti
preserved lemon cream, guanciale, peas,
summer savory

F O U R T H

Season Four Surprise
to be revealed after the new season
drops on Disney+

F I F T H

Chocolate
salted caramel, hazelnut, pretzel

Sweet Little Somethings

Much like Chef Carmy, Cosby has logged her own fair share of time in the world of ‘haute cuisine’. She honed her skills in renowned restaurants like Au Pied de Cochon, Toqué! and Renoir at the Sofitel Montréal and worked alongside Michelin-starred French chefs Édouard Loubet in Provence and Emmanuelle Renaut in Haute-Savoie as well as 2018 Canadian Culinary Champion Alex Chen at Boulevard Kitchen & Oyster Bar before joining the team at PICA.

A limited number of tickets to PICA’s third edition of The Bear Dinner are available for $125 (includes service charge) https://www.picachef.com/blue-hat-bistro per person plus tax here.

About Pacific Institute of Culinary Arts (PICAchef)

Pacific Institute of Culinary Arts was founded in 1997 and is located at the entrance of Granville Island, one of Vancouver’s most iconic tourism and hospitality destinations. Consistently ranked as one of Canada’s top culinary training centres, the institute’s offerings range from professional diploma programs in the culinary and baking and pastry arts to wine education and cooking classes for the public. An onsite café and marina-side bistro event space ensures that there is something for every kind of culinary enthusiast. Committed to excellence, Pacific Institute of Culinary Arts’ mission is to provide the highest quality culinary and hospitality education for all.