Tina Fineza, Hamid Salimian, Julian Bond, Mijune Pak, Scott Jaeger, Vikram Vij and John Bishop. Photo credit: Suzanne of Feeling Photography
Follow Me Foodie to “6 Course Discourse”
An event recap of the culinary forum.
The first ever 6 Course Discourse, a featured event in Tourism Vancouver’s Dine Out Vancouver Festival, presented by Follow Me Foodie (me) took place on January 20th at the Edgewater Casino. The culinary forum kicked off with a food and BC wine reception followed by culinary talks from some of Vancouver’s top chefs. It attracted 200 food and wine enthusiasts, chefs, cooks, and industry players. After months of planning, I finally saw it come to life.
I don’t even know if I just ended something, or just started it. The room was filled with energy, excitement, inspiration, passion and laughs and the feedback has been beyond expectations. The culinary education mixed with chef banter and live tweeting made for an entertaining and incredibly memorable night. Lots of questions were answered, but many were also raised.
The success of the event could not have happened without the sponsors, chefs, cooks, restaurants, wineries, and helpers involved; and of course attendance from Vancouver’s “foodies”. I feel incredibly blessed and honoured for the amazing turn out and support. Thank you for joining me in celebrating Vancouver’s culinary scene.
Follow Me Foodie to 6 Course Discourse – A culinary forum
John Bishop, Mijune Pak and Gemma Bishop – Parmesan profiteroles from Bishop’s
John Bishop with partnered winery – Haywire Winery
Smoked salmon, trout roe, and chives on a gluten-free scone from Next Jenn Gluten Free & Hamid
JoieFarm partnered with Hamid Salimian
PICA Chef students
Albacore Tuna, Confit of Lemon Spring Roll Cone dusted with Red Pepper & Nori by PICA Chef (Julian Bond)
Tyler Harlton from TH Wines
Duck Confit, Szechuan Peppercorns, Kalamansi, Exotic Asian Herbs by Tina Fineza of Service Excellence
Wild Goose Vineyards partnered with Tina Fineza
Crisp Dungeness Crab by Scott Jaeger’s The Pear Tree
Scott Jaeger partnered with Le Vieux Pin
Vista d’Oro wine collection
Pastry Chef Shobna Kannusamy and her kitchen team from Soirette Macarons & Tea
Macarons from Soirette Macarons & Tea
Assorted eclairs from Soirette Macarons & Tea
Chef Angus An of Maenam
Crab and Pomelo shiso leaf wraps “Miang Boo som”, ginger, peanuts, limes, caramelized palm sugar sauce with ikura from Maenam
Salt Spring Isaland Mussel, Saffron, Dill, Bacon by Chef Daniel Craig from Ebo Restaurant at the Delta Burnaby Hotel & Conference Centre (Ebo’s Beef Carpaccio, Enoki Mushroom, Blue Cheese, Horseradish hors d’oeuvre not shown)
Salmon Oishi Aburi Sushi from Miku
Pastry Chef Christophe Bonzon of Chez Christophe
1st Course of 6 Course Discourse: Vikram Vij
2nd Course of 6 Course Discourse: Tina Fineza
3rd Course of 6 Course Discourse: Scott Jaeger
4th Course of 6 Course Discourse: Julian Bond
5th Course of 6 Course Discourse: Hamid Salimian
6th Course of 6 Course Discourse: John Bishop
Post Show Talk Back
Unfortunately, there is no video for the chef banter and post show talk back, which I must say was awesome. So just don’t miss out on next year! Yes, I’m very happy to say there will be a “6 Course Discourse” 2015 edition!
**Update – Surprise video of post show talk back at 6 Course Discourse! Watch it here.
Testimonials & Tweets
The six course discourse event is a must to attend. The chefs did a marvelous culinary experience. The Q&A afterwards was educational and I recommend it to anyone who is passionate about food. Will return next year. Mijune, thank you for keeping us in tune with culinary world. – Chef Edgar Rahal, President of British Columbia Chefs’ Association
Only Mijune from @FollowMeFoodie could pull together a #DineOutVanFest event as cool as #FMF6Course. [She] makes me proud to be a Foodie. I’ll follow her to a meal any time. – @MarkBusse, Partner/Managing Director, Industrial Brand
Follow Me Foodie’s 6 Course Discourse was an amazing opportunity to tap into the psyche of some of Vancouver’s most celebrated chefs. Anyone working in the profession was treated to inspiring tales about what it takes to be successful in a very competitive industry; and for those who have experienced any of the panelists’ cooking, a rare chance to gather insight into what happens behind the kitchen doors. I’m looking forward to booking my ticket for the next one already! – @ChefDGreen, Senior Manager, Industry Training at go2