Photos: Vancouver chefs create unique bites in support of Passions 2012
The ninth annual Passions fundraiser benefiting the Dr. Peter AIDS Foundation took place at the Dr. Peter Centre (1110 Comox Street) on September 9. The event featured tasting plates created by 24 chefs and restaurants from across the Lower Mainland, wine from New Zealand Winegrower, beer from R&B Brewing Co., gin-based cocktails, live DJ music, salsa dancers, contortionists, and a live and silent auction.
This year’s participating restaurants include Beachside Forno, Cibo Trattoria, Chambar, CinCin, COAST Restaurant, Diva at the Met, Forage, Fraîche, Hapa Iazakaya, Kale & Nori, La Belle Auberge, Le Gavroche, Maenam, MARKET by Jean-Georges, Miku/Minami, MIX the Bakery, Oru, Provence, The Observatory, Roaming Dragon, Tojo’s, Urban Fare, West, and YEW Restaurant + Bar.
The Dr. Peter AIDS Foundation is a Vancouver-based non-profit organization that raises funds for the Dr. Peter Centre. The centre provides comfort care and resources for people living with HIV/AIDS.
Below, Michelle da Silva photos
Chef Hidekazu Tojo (left) and his team from Tojo’s restaurant at Passions 2012.
Sushi created by the team from Tojo’s restaurant at Passions 2012.
Rose Concepcion and Thuy Kelp, creators of MIX the Bakery, provided bite-size desserts.
Desserts by MIX the Bakery included cheesecake, cupcakes, fruit tarts, and crème brûlée.
Chef Jonathan Chovancek of Kale & Nori and his Passions 2012 dish: steamed Sloping Hills Farm pork dumplings topped with corn in peach and pepper broth.
Mixologist Danielle Tatarin from the Keefer created gin-based cocktails.
Alessandra Quaglia and Jean-Francis Quaglia of Provence restaurants with their Mediterranean-inspired tomato and olive flatbread.
Chef Quang Dang (left) and his sous chef at West made halibut with Okanagan tomatoes.
Erin Searle, sous chef, and Hamid Salimian, executive chef, at Diva at the Met.
Fraiche restaurant executive chef Jefferson Alvarez working on his dish.
Figs topped with housemade mozzarella from Fraiche.
A sushi chef from Minami putting the finishing touches on the aburi salmon oshi.
Executive chef Dino L. Gazzola (third from left) and his team from the Observatory at Grouse Mountain.
Housemade charcuterie from the Observatory at Grouse Mountain.
Coast chef de cuisine Pedro Gonzalez made a tomato and mango gazpacho.
Chef Ned Bell (third from left) and his team from YEW Restaurant + Bar served seared Qualicum Bay scallops with blueberry sauce.
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