An Evening of Blues and Bites is a fundraising event benefiting and celebrating the work being done for families living with autism in BC by the Autism Support Network Society (ASN). All money earned will go towards providing services, education and support to families affected by Autism Spectrum Disorder (ASD). This is our third annual fundraiser and this year we have decided to do things a little differently!
Saturday, May 30th, 2015 – 6:30pm
Nikkei National Museum and Cultural Centre
6688 Southoaks Crescent, Burnaby
Tickets $65 each or 6 for $350
An Evening of Blues and Bites will be a fantastic night of amazing food (scroll down to read the menu!), local wine and award winning blues music.
Live entertainment will be provided by the award winning Canadian blues musician, Harpdog Brown and his Travelin’ Blues Show.Three local chefs and their apprentices will serve local and international cuisine “top chef” style from tasting stations throughout the evening. Several of the courses will be paired with wine from Township 7, a local winery that makes some of the most delicious wine in BC.
There will be an amazing silent auction with lots of exciting items including an “Unlock the Potential” section which will feature the work of individuals with autism. There will be a 50/50 draw, mystery balloons (everybody wins!), door prizes, our (almost) famous beer and wine boards and a few other surprises for you!
Tickets are $65 each or buy 6 for $350 and save 10%. Tickets include all food, five wine tastings and fantastic live entertainment. BUY TICKETS ONLINE or call 604-837-5634
Parking – FREE (underneath the Nikkei Museum or on Beresford Street behind the Museum) LINK TO MAP
Dress – Dressy Casual
About Harpdog Brown:
Harpdog is a singer and harmonica player who has been active in Canada’s blues scene since 1982. Hailing from Vancouver he crossed tens of thousands of miles playing club dates and festivals in Canada, the northwestern United States and Germany.
He was just awarded The Maple Blues Award in Toronto, for best harmonica player in Canada, 2014, and was honored with a life time membership to the Hamilton Blues Society.
About the Chefs:
Peter (Hans-Peter) Bucher
Born in 1954, and raised in Switzerland, as a son of a chef, Peter got acquainted with the hustle and bustle of a busy restaurant kitchen very early in his boyhood, earning his weekly allowance in helping his dad by the stove side. Not even sixteen yet, he moved to the city of Berne, where he underwent the rigorous cook’s apprenticeship, which, as he puts it today, was no picnic, even by the standards of those days. Done at age eighteen he found the fanciest restaurant in Berne, where he completed the waiter’s apprenticeship to build up on his gastronomy skills. At twenty, the armed forces “invited” him to boot camp to “turn him into a man” once and for all, but he counted the months, weeks and days, as he couldn’t get out of there fast enough.
Back and behind the stove again, Peter really found his passion and spent the next six years working with some of the most established chefs all over Switzerland and finally, with his greatest mentor aside from his father, the legendary Mr Ernesto Schlegel, who by then was the owner/chef of the prestigious Grand Café Du Theatre in Berne. “The man walked on water as far as we were concerned, and we worked for peanuts just to be allowed to breathe the same air” he smiles. “His passion for excellent food, his hunger for simplicity and authenticity and his anal attention to details changed my life. You could not be around him and not change, impossible!”
At age twenty-six Peter entered into a contract with Hilton International and began his one year assignment as Chef Tournant at the Harbour Castle Hilton in Toronto, where he learned to also venture into food mass production, often cooking for up to 4000 guests at the adjacent Convention Centre. A cross Canada trip ended up in Vancouver and Peter needed a job to earn enough money for the flight back to Switzerland. Little did he know, but when he walked into the Holiday Inn Harbourside for the first time, he had no idea that this would be “his hotel” for the next fifteen years. One promotion came after another and just prior to Expo, Peter was promoted to Executive Chef, a position he held for ten years. During that time, he fanatically competed in Culinary Arts competitions and captained the Vancouver team to their Grand Gold medal at the 1988 Olympics in Frankfurt Germany, and represented the country while on Team Canada in Singapore in 1990. That same year, the hotel was acquired by New World Hotels and they invited him to China and Hong Kong for an orientation tour and Peter got his first introduction to real East meets West Fusion Cooking, and back in Vancouver, the New World Harbourside became cutting edge in this new food movement that rocked this city. Also, another new passion had begun to emerge; the training and mentoring of young chefs and apprentices, so much, that Peter only six years later accepted a high school culinary teaching position in the Mission school district. Since these beginnings in 1996, Peter has mentored hundreds of young culinarians, and his efforts of inspiring and infusing food passion into youth, in the most meaningful ways, continues. Only recently, and with the help of numerous chefs and volunteers, he lead the Food Services Directorate in serving 20,000 meals to over 1800 athletes and participants during the BC Winter Games in Mission in February 2014.
Chef Natham Hyam
Nathan Hyam was born in New York City and educated in Montreal. He served a traditional three-year apprenticeship in classical French cuisine under Swiss chef Kurt Kuhn at the William Tell restaurant. He holds a Red Seal Inter-provincial certificate in cooking. Nathan has been a restaurant owner and has worked in many fine food establishments throughout the world and brings with him experience of regional cuisines from such places as California, Mexico, Portugal, Spain, Morocco, Indonesia, Malaysia, Singapore, Hong Kong and Thailand.
Nathan trained at the Oriental Hotel Baan Phrya School, Wandee Culinary School and the Suan Dusit College in Bangkok. He is considered an expert in Thai cuisine and has been teaching the regional cuisines of Thailand for more than two decades. He has written a best selling Thai cookbook for Whitecap Publishers called “New Thai Cuisine”.
Nathan is actively involved in his community and was a board member of the Vancouver Food Policy Organization and a member of the board of directors of Farm Folk City folk, an organization that focuses on food security issues and the promoting of sustainable farming and organic food.
Nathan is a founding member of the Picasso Café restaurant training program for “youth at risk” in Vancouver. He launched the opening of the café in 1989 and was the Head Chef-Instructor for the first two years of its operation before moving on to be a director of the board. Nathan was the founding director of “The COOKSCHOOL” in Vancouver and was the Head Chef-Instructor for seven years before taking a position for the Coquitlam school board as Head Chef-Instructor and department head of the Culinary Arts Department at Riverside School where he taught for four years.
Nathan loves producing cooking demonstrations for the public and has participated on the stages of the BC Restaurant Association show, The Home show, The Chinese New Year Show, The Dragon Boat Festival, The Wellness show, The West Coast Women’s show and Eat Vancouver. He has also managed the cooking stage at the Home show and organized and hosted the Black Box competition at the BC Restaurant show. He was a member of the team of chefs that provided the food for the First Nations pavilion at the Vancouver 2010 Olympics. Nathan was also a member of the team of chefs that provided food for the 2000 participants of the 2014 BC Winter Games in Mission.
He has recently returned to Vancouver from the Caribbean where he was working as a restaurant consultant and the head chef-instructor at “The Cooks Class “on Grand Cayman Island.
Nathan became the executive chef for Capers Canada for 2 years before joining the team at Kla-How-Eya Culinary Arts training program as the head Chef Instructor. He was the head Chef Instructor at the Métis Skills and Education Centre Culinary Arts program for 2 years before the program was transferred to Sto:lo nation training division where he is currently instructing the apprenticeship training program.
His personal philosophy as a chef emphasizes fresh healthy foods with an international influence.
Chef Andreas Fopp
Andreas grew up and trained in Davos, Switzerland. After a 2 year stint in Bermuda, he worked in North Western Ontario for a winter season then moved to Vancouver area. During the next 6 years Andreas worked for various hotels, restaurants and the Alberta Pavilion during Expo 86.
After the Expo experience, Andreas worked as a Sous Chef at the Wedgwood Hotel – from where he was hired-on as a chef instructor for the Abbotsford Senior Secondary school. Andreas has been teaching young “culinarians” for almost 28 years and still enjoys the interactions and challenges.
Carved Canadian AAA Striploin of beef with Horseradish, dollar bun and Pan Glaze (wine pairing)
Sautéed Zucchini and Mushrooms with roasted red Bell Peppers & Garlic, Balsamic Glaze (Vegetarian)
Carved Rack of lamb with Dijon Mustard, Garlic and Herb Glaze (wine pairing)
Butter-sautéed Yellow flesh Potatoes wedges with fresh Mint leaves
Sautéed (peeled) black tiger Prawns with sundried tomato, garlic, herb and black olive butter (wine pairing)
Sautéed Cheese Tortellini with cream, basil pesto and grana padano (Vegetarian)
Sliced Fraser Valley Duck (boneless) with Soy, Sesame and Star Anise Glaze (wine pairing)
Sautéed pork and prawn wontons with green onions, cilantro and sesame oil
Freshly pan-seared Classic German Style Mini Hamburger with Soy and Palmsugar Onion Sambal
Pan seared Atlantic Sea Scallops with Black Pepper and Sundried Cherry Tomatoes (wine pairing)
BC double cold-smoked Salmon with Horseradish cream, Lemons, Capers and shallots
-Vegetable Crudité with Artichoke and Asiago Sour cream Dip (Vegetarian)
Swedish style Gravad Laks (salt and sugar cured salmon) with Honey-Dijon and Dill Glaze and Whole-Wheat Crisps
Selection of Italian Air dried meats such as Salamis, Capicollos, Prosciutto, Sopressatas, Coppa and other Salsiccias
International cheese platter with various crisps and breads (Vegetarian)
Selection of marinated cooked vegetables and selection of olives (pitless) (Vegetarian)
Hot Foods, passed by students:
Chinese BBQ Pork (Char Sui) and stir-fried Vegetable Phyllo Pastry
Assorted Sushi Rolls and Nigiri Items
Italian Style Sausage Rolls
Vegetarian Spinach and Mushroom mini quiche (Vegetarian)
Classic Going Back in Time Sweets:
Profiterole with Gianduia and Frangelico Mousse
Fresh Fruit Skewers
Classic Kirsch infused Russian Charlotte with Whipped Cream, fresh Fruit and Raspberry Sauce