I had the opportunity to be Social Media Manager for 6 Course Discourse by Dine Out Vancouver and Follow Me Foodie. 6 Course Discourse is a culinary event where Vancouverites can listen to the stories, experiences, and passions from 6 inspiring chefs in Vancouver. This year, we had the chance to hear from John Bishop, Vikram Vij, Scott Jaeger, Julian Bond, Tina Fineza and Hamid Salimian. Other than presentations, attendees also got to nibble on some featured bites from a variety of Vancouver’s restaurants. Adding onto the food, there was unlimited wine from Haywire, JoieFarm, Le Veux Pin, Tyler Harlton Wines, Vista d’Oro, Volcanic Hills Estate Winery, and Wild Goose Vineyards. I did not get to try all the wines but I loved the Haywire Pinot Blanc, JoieFarm Rose, and Tyler Harlton’s PGV.
Pre-event set up.
Sorry, but I’m picking macaroons and eclaires off the amazing Macaroon and Eclaire Tree by Soirette.
On the side of the magnificent dessert tree were endless tiers of macaroons. Unfortunately I didn’t get to try all of the flavours, but scroll more to find out!
I picked a Yuzu Eclair with Sake Chip off the tree and a Hungarian Cream Cheese Macaroon from the tiers. The macaroon was so fluffy and creamy but apparently this macaroon was only made for the event, so thank goodness I chose to eat this one.
This is actually the only wine that I didn’t try, but the only wine that I took a photo of – Vista d’Oro.
Tina Fineza’s Duck Confit Salad added an authentic Filipino taste to the event especially with kalamansi in the salad.
Chef Vikram Vij working his magic in his Chicken Curry, I’m pretty sure everyone at the event had a bite of this.
For Chef Julian Bond’s booth, he brought over two of his students from Pacific Institute of Culinary Arts to the event to make these Mini Albacore Tuna Sesame Cones with alfalfa sprouts and chilli bits on the side.
Tea and profiteroles? I really wanted to try John Bishop’s Parmesan Profiteroles, but by the time I started working, it was impossible to get near the booth.
Slow Cooked Egg from La Grotta Del Formagio. I got this around the time when the tasting was over, so it wasn’t as hot as I hoped a slow cooked egg would be. Regardless, I drank every bit of the runny yolk before throwing it away.
After munching on some of the entrées, attendees migrated towards Chez Christophe’s mini desserts crafted with perfection and style. My dessert cravings were completely satisfied after I was done with his mini desserts, need I say more?
Mijune Pak did a fantastic job hosting the event. I’m pretty sure everyone was filling their stomachs with deliciousness and learning from the chefs was such an inspiration!
Mijune Pak and her behind the scenes elves. It was so fun working with such an awesome foodie team and getting to meet the chefs and managers of restaurants throughout the evening.