Event Recap: Passions 2018

Last week my palate went on a culinary adventure. I was invited to Passions 2018, a gastronomic focused charity event for the Dr. Peter Foundation at Performance Works on Granville Island, hosted by Global TV anchor Sophie Lui. This year, with ticket sales, sponsorship, a live auction with celebrity auctioneer Fred Lee, and countless donated silent auction items, the event raised over $190,000! Every penny will fund wonderful therapeutic services and the meal program serving over 80,000 meals a year at the Dr. Peter Centre. If you’ve missed out, here’s a recap of the event with photos of the delicious plates served and the amazing chefs I mingled with.

Araxi Restaurant + Oyster Bar – Chef Quang Dang

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Serving fresh Fanny Bay oysters with black pepper, fennel slaw, and sweet juicy apple pearls.

ARC at the Fairmont Waterfront – Chef Karen Suri                                           

Showcasing a melt in your mouth braised Farmcrest chicken & local fragrant earthy mushrooms, on red fife ciabatta toast

Beaucoup Bakery – Chef Betty Hung                                                                                     

One of the desserts at the event, a light and flaky choux pastry ring with a rich praline mousseline cream.

Boulevard Kitchen & Oyster Bar – Chef Alex Chen

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Beautifully crafted, delicate Dungeness crab on nori cracker with fresh wasabi and crème fraiche, topped with ikura (red caviar).

ChichaChef Shelome Bouvette

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Serving tender Peruvian chimichurri pork tenderloin on a bright beetroot horseradish causa (potato), lima bean huacatay (aka black mint) puree, spicy pickled beets, and crunchy rocoto chilli yam chips.

CinCinChef Andrew Richardson


The beef carpaccio with smoked aioli, crispy sour dough breadcrumbs and garnished with a hint of watercress was a delightful take on traditional Italian dish. Chef Richardson has also highlighted his cookbook, “Cin Cin Wood-Fired Cucina.”

ForageChef Welbert Choi

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Succulent walnut and blue cheese glazed bison bavette served on top of sprouted farro and topped with prosciutto Habanero vinaigrette with a playful puffed charcoal chip.

H2 Rotisserie & Bar Chef Caitlin Mark                                                                             

Highlighting H2’s signature rotisserie chicken in the style of a smoked croquette featuring braised free range chicken, carrot puree, tangy pickled beet, spinach, and chard with raw turmeric mustard.

Honey Salt– Chef Jason Labahn & Chef Chris Oliveira  


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Displaying autumn’s cornucopia of best seasonal vegetables, not only were the charcoal roasted beets served with pistachio and lemon basil delicious but it was one of the loveliest platters highlighting root vegetables. The spread also included chilled and roasted fried smashed local seasonal vegetables, onion dip, avocado goodness dip, and cauliflower hummus.

Joe Fortes Seafood & Chop House Chef Wayne Sych                                                             

Chef Sych prepared a stunningly coloured beet cured salmon with smooth horseradish cream cheese, crispy capers, and a hint off micro greens.

La GlaceOwner, Mark TagulaoWhatsApp Image 2018-10-03 at 2.20.28 PM (5)  Elegant display and selection of La Glace ice cream in mini cones.

Minami YaletownChef Alan Ferrer


Showcasing their signature Oceanwise Aburi Salmon Oshi Sushi (flame seared pressed BC wild sockeye salmon, topped with a thin slice of jalapeno, and Miku sauce) & their Albacore Tuna and Kaiso Seaweed Tartare (spicy ponzu vinaigrette, a light wasabi crème fraiche, served with a nutty sesame wonton crisp), had me wanting more.

Market by Jean-GeorgesChef Ken Nakano

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I dug into a lovely shot glass filled with creamy roasted Jubilee corn pudding, shiro miso, and topped with aonori (seaweed) and umami sesame Kombu kelp crisp.

Notch8 Restaurant & BarChef William Lew


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The display was whimsical, theatrical, and nature-inspired. I picked up a decadent hollowed egg shell filled with creamy ash speckled smoked pheasant, with a wild berry “yolk,” which was laid upon edible savory soil. In the soil I spooned out forest mushrooms, candied tree nuts, grains and seed crisps.

Pacific Yacht Charters Chef Mardy Ra


Playful colours and flavors, this luscious  cured sockeye salmon was paired perfectly with briny sweet ikura, shaved fennel, a piece of pork hock and shellfish gelee, and hints of silky roasted purple cabbage puree.

Provence Marinaside Chef Jean-Francis Quaglia

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An elevated play on the classic BLT, the house cured and smoked maple pork belly, confit tomato, and bright charred romaine coulis, on a brioche cracker was heavenly.

The ObservatoryChef Brendan Robson

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An explosion of well-balanced flavor, this tartlet is filled with rich beef tartare and topped with oyster emulsion, sorrel, and horseradish.

Tojo’sChef Hidekazu Tojo


One of the highlights of my evening, Chef Tojo personally handed me his amazing melt in your mouth 30th anniversary special sushi, a lightly smoked sablefish & halibut, topped with herring roe and kelp.

West Chef Bobby Milheron


Westcoast inspired presentation of lightly cooked sweet cherry stone clams, topped with frozen dashi and a light seaweed salad.


Beer by R&B Brewing 

Wine by Mission Hill & New Zealand Wine  

True Lies – Chiara Fung                                                                                                                   

Stoli Premium Vodka, lemon juice, charred pineapple syrup, pineapple jam, garnished with dehydrated pineapple slice &  pineapple leaves.

Pearadise City – Sabrine Dhaliwal                                                                                         

Belvedere Vodka, lillet blanc, pear, cinnamon, all spice, lemon, bittered sling lem-marrakech bitters.


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