Lo­cal chefs have spe­cial menu set for mu­sic gala

Honey Salt and The Vic­tor to show­case fresh Western Canada el­e­ments

Vancouver Sun - - FRONT PAGE - ALEE­SHA HAR­RIS Ahar­ris@post­media.com

The 2018 Juno Awards, hosted by Michael Bu­ble, are March 25 at Rogers Arena.

The Juno Awards of­fi­cially kick off Fri­day with a re­cep­tion din­ner that’s sure to be as de­li­cious as it is star-stud­ded.

Pre­sented by Mu­sic Canada, the event is set to show­case West Coast fare through the lens of two Parq Van­cou­ver restau­rants: Honey Salt and The Vic­tor.

“We wanted to show­case some of our restau­rants here at Parq Van­cou­ver, and high­light some mem­o­rable dishes,” chef Kim Can­teen­walla of Blau + As­so­ciates ex­plains of the evening ’s planned eats. “For such a fun event, we wanted to show­case the fun in our food.”

For at­ten­dees, that will trans­late into de­lec­ta­ble dishes that high­light some of the fresh­est in­gre­di­ents Western Canada has to of­fer.

“Most of the veg­eta­bles on our sig­na­ture Honey Salt mar­ket ta­ble are Cana­dian, and come from Klip­pers Or­gan­ics,” Can­teen­walla says. “Klip­pers is a small, cer­ti­fied-or­ganic farm lo­cated in Caw­ston. The in­spi­ra­tion for the whole dish was team­ing up with them to show­case what the bounty of Bri­tish Columbia can of­fer.”

The four-per­son team man­ning the mar­ket ta­ble at the re­laxed re­cep­tion (or­ga­niz­ers opted for a less for­mal ap­proach to the tra­di­tional seated din­ner ser­vice so guests could min­gle) will in­clude char­coal beets and squash, pick­led veg­eta­bles, cauliflower hum­mus, pep­pers, radishes, heir­loom car­rots, sweet po­tato chips, and “god­dess” dip, ac­cord­ing to Can­teen­walla.

At the The Vic­tor’s booth in the ho­tel’s grand ball­room, din­ers will en­joy as­sorted sushi as well as one of the typ­i­cal three “tiers” of meat the up­scale eatery serves: Cana­dian An­gus Re­serve, USDA Prime, and Ja­panese Wagyu. As you likely guessed, the cho­sen meat is one that best cel­e­brates “Canada’s Mu­sic Awards.”

“For our dish dur­ing the Junos, we will be serv­ing the Cana­dian An­gus,” Can­teen­walla says.

“We will also be serv­ing sushi that fea­tures lo­cal and sus­tain­able fish.”

The beef will be pre­sented in the form of a clas­sic Philadel­phia cheeses­teak — with an un­ex­pected twist.

“We’ve in­cor­po­rated a truf­fle com­po­nent that peo­ple will be sur­prised and de­lighted with,” Can­teen­walla says.

Re­cep­tion guests will also be sip­ping beer from Toronto’s Steam Whis­tle Brew­ing and wine from Jack­son-Triggs Okana­gan Es­tates.

How far in ad­vance did the culi­nary team have to prep for the planned 1,200 din­ers?

“The Junos are in two weeks and we’re ready to go now,” Can­teen­walla says with a laugh.

“Our chefs are very good — and very quick — at build­ing menus based on the needs of the guests at events. Once the menu has been de­cided, it’s the prepa­ra­tion and ex­e­cu­tion plan­ning that takes the time.”

Can­teen­walla says that while plan­ning for an event of this size can pose some prob­lems, it also of­fers the op­por­tu­nity for his staff and their guests to see a dif­fer­ent side of lo­cal cui­sine and cook­ing styles.

“Hav­ing the cooks and chefs be in the fore­front of the guests, they get to see and ap­pre­ci­ate a dif­fer­ent side that they don’t al­ways get to see,” he says. “And that’s what it’s all about.”


“For such a fun event, we wanted to show­case the fun in our food,” says chef Kim Can­teen­walla of Blau + As­so­ciates about the edi­bles that will be pre­pared for the Junos re­cep­tion.

These Philadel­phia cheeses­teak rolls with a few twists will be served at The Vic­tor booth dur­ing the Junos re­cep­tion.

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