Vancouver Community College has brought back their popular again – VCC Chef’s Table for the Fall until October 14 at their Broadway Campus. I came here last Summer and was moved by the amazing experience. You can check out that review here.
I am a huge fan of dining at culinary art schools as meals are well priced, tastes great and it helps train our future chefs. The 5 course meal is $30 and wine pairings is an additional $15. When you see the pictures, the price point is just sooo good.
I came with a few of my friends to check it out.
Chef Hamid Salimian i back at it again sharing his knowledge and expertise with a new generation of chefs as an instructor in the VCC Culinary Arts program. He did an awesome job crafting the menu with the students.
Dining Area
The table is set up like a U-shape, so everyone gets a good view of the students preparing each dish. Since I did come with 7 people, it was a bit hard conversing with the other side of the table due to the set up. Most other groups were in either 2’s or 4’s.
Wine Pairings
For $15 for wine paired with 5 dishes, it’s a pretty good value.
We got the opportunity to try:
- Fern Walk Sauvignon Blanc 2014
- Luna Argenta Prosecco Treviso Brut
- See Ya Later Ranch Gewurztraminer 2015
- Pepperwood Grove Old Wine Zinfandel 2013
- Whistler Late Harvest Chardonnay 2014
All very good wines that were paired with each dish.
Sturgeon Crudo
This beautiful dish has scallop, side stripe, egg yolk puree, trout caviar. It is paired with the Fern Walk Sauvignon Blanc 2014. The saltiness from the caviar went well with the delicate flavours of the scallop, shrimp and sturgeon.
Smoked Black Cod
The dish also has sunflower, sunchoke, pearl onions, and a porcini foam. It is paired with the Luna Argenta Prosecco Treviso Brut. Loved the different textures of the plate. A good amount of smokiness on that black cod.
Chicken Liver & Foie Gras Parfait
The dish also has pickled veggies, chicken lover fie gras, pickled veal tongue, beets and a bone marrow ball. The bone marrow ball pops in your mouth and all that delicious flavours coats your mouth. There was a generous amount of foie gras, so I wished there were were chips to go with it.
The dish was paired with the See Ya Later Ranch Gewurztraminer 2015.
Bacon Wrapped Lamb Loin
The plate is dressed with portobello, parsnip, tomato, and lamb jus. That lamb loin and bacon was so tender. Great flavours and we all wanted more.
This is paired with the Pepperwood Grove Old Wine Zinfandel 2013.
Dark Chocolate
The evening ended with the Dark Chocolate dessert which has chocolate soil, chocolate rocks and chocolate ice cream. Great for chocolate lovers.
The last pairing of the night was the Whistler Late Harvest Chardonnay 2014.
Final Thoughts
It was a pleasure dining here again to see all the students creating the dishes right in front of our eyes. All the dishes came at a good pace and it was a great experience. For $30 for 5 dishes, it is worth the price. I’ll definitely be next for the next dinner. It was my 3rd time trying their Chef’s Table and the amount of techniques used here are amazing.
Address: 1155 E Broadway, Vancouver
Website: http://www.vcc.ca/services/eat-shop–more/the-chefs-table-pop-up-kitchen/
