Friday Faves: Collaboration Dinner with Chef Heinrich & Bird @ FABLE

This past week, I was fortunate enough to haul my cookies to FABLE for a 5-course collaboration dinner with Chef Carl Heinrich (Richmond Station, Toronto) and Chef Trevor Bird (FABLE, Vancouver).

In cahoots with the Eat! Vancouver festival, currently underway in the area, my sister and I, along with 60 or so other guests were delightfully presented with an array of incredible flavours and inspired plates, prepared by these two chefs, along with delicious wine pairings from a couple local wineries.

Syncromesh and Bella Wines were poured to complement these brave dishes, and to showcase some of the new, up-and-coming wineries in British Columbia.

Bella Wines – strictly sparkling wines – plays up the importance of having every day be an occasion for bubbles, while Syncromesh pulls its inspiration from truly unique, natural, no-chemical farming, vineyard sites. Both perfect matches for the farm-to-table movement, so eloquently addressed at FABLE, and by these two chefs.

I was able to capture a couple shots of the evenings offerings; except one. The Smoked Salmon, from Chef Bird was unfortunately inhaled all too quickly for me to take any sort of moment to snap a photo. Brown butter hollandaise. Enough said. Unapologetic amounts of brown butter hollandaise, to be exact. I fell in love the second that plate was placed in front of me, and I knew I had to have it all. I may have even licked the bowl. Silently. Under the table, as to not draw too much attention… 🙂

That said – feast your eyes my friends. If you ever have a chance to taste anything made by these phenomenal chefs, take it. You will not be disappointed.

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{ A selection of house made Charcuterie from both Chefs – Brandade with Pickled Onions, Duck Liver Paté, Summer Sausage, West Coast Oysters }

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{ Radish & Herb Salad – Green Goddess Dressing, Fried Shallots, Grilled Terra Sourdough with Whipped Lardo – a simple salad FULL of flavour }

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{ Duo of Lamb – Confit Shanks, Roasted Leg, Kale, Carrots, Shiso Salad, Chick Pea Hummus – all brought together by the unadulterated, always forgotten spice, Sumac }

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{ And en fin, the whimsical Oops, Dropped the Ice Cream – with Rhubarb Jelly, Vanilla Custard, and Rain or Shine Blueberry Balsamic Ice Cream }

An exquisite evening made available by a couple of fabulous chefs doing what they love with simple, fresh, incredible ingredients. A highlight of my year, for sure. 



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