Joy of Feeding is a roaming feast where you can sample from 13 cooks from 13 countries in the fields of the UBC Farm. Chefs from Vij’s, Cacao, the Pacific Institute of Culinary Arts and UBC Food Services have brought together home cooks of different cultural backgrounds – from Cameroon to Colombia, Indonesia to Iran and beyond – to offer a taste of their favourite recipes...
Join us on Tuesday, March 28 as Executive Chef Dan McGee welcomes Vancouver-by-way-of-Venezuela Chef Jefferson Alvarez of Kitsilano’s Cacao for a unique six-course collaborative feast that blends our signature classic French bistro fare with Alvarez’s innovative brand of progressive Latin American cuisine.
Tickets include a welcome cocktail by Cacao Bar Manager Sergio Grandolfo as well as wine pairings supplied by Galileo Wine & Spirits, Liberty Wines and Altus Wines.
$119 PER PERSON
crisp duck skin, comté bavarois, pickled grape
arepa wild mushrooms and soffrito
fondant de saumon fumé
olive oil poached smoked sockeye, fennel, olive, lemon, walnut
bison ceviche, tomatillo sauce, cancha corn, yellow Peruvian chili
roasted sturgeon, green plantain, EL XO sauce
magret de canard
maple and caraway glazed aged duck breast, grilled cabbage, charred cucumber, apple purée
jeu de Paris-Brest
trio of Paris-Brest — praline ice cream, orange, vanilla and almond
HOURS AND RESERVATION DETAILS
Reception begins at 6 p.m., with dinner to follow at 6:30 p.m.
Tickets to this exclusive event are available for $119 per person plus tax and gratuity and may be purchased online via Eventbrite.
Presented by Tourism Vancouver, Air Canada, The Westin Bayshore, and CACAO Vancouver
First seating 5:30pm
Second seating 8:30pm
We are going global again! We've reached out to our friends in the culinary community and have invited them to Vancouver. Five of the world's culinary best will be in our city for a series of delicious collaborations with some of our own city's top talent.
An small intimate setting faces off with cultural flair and exuberance in this exciting pairing of Latin American culinary influences. Join us in welcoming Mexico City's Jair Tellez, and Miami's Nidal Barake for this collaborative dining experience curated by Executive Chef Jefferson Alvarez and the team at Vancouver's newest Latin restaurant, Cacao.
Jair Tellez's craftsmanship and talent as a chef and restaurateur, together with Nidal Barake's credentials designing and delivering culinary experiences to the public guarantee an unforgettable dining experience.
The Vancouver World Chef Exchange is a project initiated and produced by Tourism Vancouver, and sponsored by Air Canada and the Westin Bayshore hotel. The exchange shares Vancouver's culinary story with the world, and brings the world's great restaurant cities closer together by sharing ideas, experiences and talents through collaborative dining experiences.
*All Inclusive - includes multi-course dinner, beverage pairings, tax, gratuity and ticketing fees.
About Chef Jefferson Alvarez
Self taught chef, Jefferson Alvarez left his home country of Venezuela at age 16 for Ottawa, where he attended Le Cordon Bleu Ottawa Culinary Institute. His wanderlust and ambition shortly took him to Toronto to work at Centro under illustrious chefs David Lee and Mark Thuet.
Determined and hard working, chef Alvarez decidedly absorbed as much knowledge around Toronto and had experiences at Pangea, Adega and Scaramouche, Canoe under famed chef Anthony Walsh, Aquavit and Morimoto. Alvarez took his first Executive Chef role at Tomi-kro.
Chef Alvarez has now become synonymous with amazing creativity and culinary expression, creating unique dining experiences, full of imagination and passion. In 2013, Jefferson because Executive Chef at Gastown's Secret Location. Most recently, he launched his own restaurant, Cacao, in Vancouver's Kitsilano. Its kitchen represents a progressive and fresh Latin American menu, created with a sinuous, steady hand and a focus on high quality, regional ingredients.
About Chef Jair Tellez
Growing up in the border town of Tijuana, Jair Tellez was raised in a melting pot of combined American and Mexican influences and as a result he often struggled to identify with his cultural roots. In 1999 he opened Laja in Valle de Guadalupe, where he set out to invent a cultural and culinary identity that would be unique to his self.
Today, Laja is an international success armed with a healthy manifest of clientele who are more than happy to make the special journey and celebrate destination dining at its finest. Tellez attended he French Culinary Institute, which led to an apprenticeship at Daniel. He returned to open Merotoro in México City in 2008. Following his success, he opened Amaya in 2016 in the rising Colonia Juarez neighborhood.
Jair is not only a talented chef, but also a regular speaker and contributor for the most important food events and publications worldwide.
About Nidal Barake
Nidal is the co-founder and Director of Gluttonomy, an innovation agency that reinvents the future of food businesses, building and implementing conceptual and business strategies for cooks, restaurants and brands.
Nidal directs his passion for food and the culinary world in his blog and app Yo Culinario, where he shares his experiences around the world, and is a regular contributor for printed and online publications his sharing food and travel experiences. He keeps his more than 100k followers informed of his whereabouts and latest food wonders. He also combines his work and passion by participating in conferences around the globe, speaking about food innovation, technology and entrepreneurship.
Sabores CDMX events (Flavours of Mexico City) will see one of Mexico City’s top chefs take over the kitchens of Vancouver restaurants to share culinary highlights from their home region. At Cacao, Chef Jefferson Alvarez will cook with Chef Gerardo Vázquez Lugo.
Our notable Mexican chef will serve a set menu for all three nights: December 8th, 9th, and 10th. Guests can expect to taste regional dishes native to Mexico, featuring specialty ingredients and Mexican delicacies. The high-end chefs will pay tribute to their heritage with traditional methods and authentic recipes, reinterpreting them on the plate to produce innovative modern cuisine. Set menu prices will vary. For additional details visitwww.saborescdmx.com, and to make reservations please contact us.
Chef Gerardo Vázquez Lugo
soup with prawn, tomato, pumpkin, corn dough
Manchamanteles Mole with Duck
confited duck with “manchamanteles” mole, apple, pear, pineapple
Chef Gerardo Vázquez Lugo leads Mexico City’s Restaurante Nicos, named one of San Pellegrino’s World’s 50 Best Restaurants in Latin America in 2016. The restaurant, which has been in the family for decades, was transformed under his influence when he took over the kitchen in 2006. Under Chef Gerardo, Nicos was revamped from a humble family restaurant to a high-end establishment featuring a progressive menu, giving nods to traditional cooking and recipes. Vancouverites will enjoy the cooking of Chef Lugo and Chef Jefferson Alvarez at Cacao on December 8th, 9th, and 10th.
For more information about the Chef Lugo, please visit: http://www.theworlds50best.com/latinamerica/en/The-List/31-40/Nicos.html
CACAO is a new restaurant, in my neighbourhood. Chef Jefferson Alvarez has created a Modern Latin menu that will excite your palates. Crafted cocktails are superb. And you may have heard of a restaurant in PERU called CENTRAL which is the brainchild of Chef Virgilio Martinez. We would love to meet Virgilio one day, but until we do, we would love to offer you an opportunity to celebrate his new book with Jefferson Alvarez at CACAO.
Tonight Jefferson will prepare and serve a menu from CENTRAL. Please join us to experience the warmth of CACAO and the cuisine of Virgilio Martinez.
Cost of this evening is $150.00 and will include your meal, libation and a copy of CENTRAL.
Please telephone the shop at 604.688.6755 to reserve your seat.