The culinary team at the Pacific Institute of Culinary Arts (PICA) will showcase spring’s finest from local fields, farms and fisheries by featuring an exclusive Father’s Day Spring Tasting Menu at its Blue Hat Bistro on Saturday, June 18.
A select number of tickets to the dinner — a six-course gourmet affair envisioned, prepared and plated by PICA Chef-Instructors Dave Letford and Camila Takahashi and their top students — are available for $115 per person inclusive of taxes and gratuity online. Guests can also pre-order bottles of 2018 Zanatta Pinot Nero and 2020 Sea Star Ortega for the table as well.
The menu features an array of dishes that conjure up the fresh flavours of the season and spotlight BC’s bounty of seafood thanks to fresh catches such as Wild BC Spot Prawns and Pacific King Salmon that will be provided to the PICA kitchen the day of the dinner by its neighbours at Fisherman’s Wharf.
PICA BLUE HAT BISTRO
FATHER’S DAY SPRING TASTING MENU
$115 per person inclusive of taxes and gratuity
available exclusively Saturday, June 18
Wild BC Spot Prawns & Pea Salad
(snap peas, gooseberry, pea tendrils)
Broccoli & Fennel Tortellini
(fennel cream, pickled fennel broccoli flowers)
Beef Tenderloin Carpaccio
(carrot emulsion, potato crisps, sweet pea purée)
Pacific King Salmon with Saskatoon Berry Glaze
(citrus consommé, baby spring vegetables)
Rhubarb Etc.
(rhubarb, white chocolate, lychee & brioche)
Lemon x Lemon
(lemon verbena, cherry sorbet, lemon curd)
TICKETS
A limited number of tickets to Blue Hat Bistro’s six-course Father’s Day Spring Tasting Menu are available for $115 per person inclusive of taxes and gratuity online at
https://www.tickettailor.com/events/pacificinstituteofculinaryarts/706165.
