Tonight we visited the Brentwood Bay Resort to attend a “Chefs' Dinner”, a fund raiser for the British Columbia Chefs’ Association, Victoria Chapter. These dinner meetings take place throughout Greater Victoria at different locations each month. The dinner costs $35 for non-members and believe me, it is worth every penny. We were treated to an absolutely fabulous dinner starting with a freshly baked and sliced flax bun that was seriously delicious. We loved our appetizer of fresh Snapper Ceviche Japanese Style with orange, avocado and sweet soy. The main course of Berkshire Farms Pork Loin Chop rubbed with Chinese Five Spice, sweet potato purée, roasted winter vegetables, and apricot demi was beautifully plated. For dessert we were served a wonderful Passion Fruit Bavarois Madagascar vanilla gateâu, with raspberry coulis. The meal was engineered by Chef Jevon Thow, Sous Chef, Thelma Minoru Yokoyame Kundhart, Sushi chef, Takashi Hiraoka, and Apprentices Michael Allin and Sean Tillbury (all shown in the attached picture). The Brentwood Bay Resort is a beautiful property just beside the Mill Bay Ferry and well worth the short drive out from Victoria. These meals are open to anyone wanting to attend. The meetings are generally quite short, followed by the chefs’ dinner. If you are interested in attending the next one in January or to be added to the invitation list, contact Shirley Lang, one of the directors at email: chef@kitchensofdistinction.com). For more pictures go to our facebook page.
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