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Restaurant Bite: Fairmont Apprentice Dinner

DH Vancouver Staff Nov 21, 2013 7:31 am

In the culinary world, an apprenticeship is a pretty big deal. Just ask Top Chef of Canada Matthew Stowe who got his start in the kitchen by working in the hotel’s apprentice program. Since he’s moved on to much success and a few weeks ago, we saw him play a different role at the Fairmont.


Chef Stowe was part of the guest panel alongside esteemed judges including food laureate Anita Stewart, and Robert LeCrom, former executive chef of The Fairmont Hotel Vancouver and founder of the program. Together, they would taste and judge the 2013 Fairmont Hotels’ Pacific Northwest Apprentice Dinner where seven properties represented by 23 aspiring chefs would showcase their culinary skills for the first time.

The competing properties included the Fairmont Hotel Vancouver, Fairmont Pacific Rim, Fairmont Empress, Fairmont Vancouver Airport, Fairmont Olympis (in Seattle) Fairmont Chateau Whistler, and host hotel Fairmont Waterfront.

Follow along to learn more about the seven courses – bon appetite!

Reception – The Fairmont Chateau Whistler (not pictured)

House made Artisan Charcuterie Selection of cured meats, pates, terrines & sausages accompanied with assorted mustards, chutneys & pickled Fairmont Chateau Whistler roof top vegetables


Amuse – The Fairmont Olympic in Seattle

The Ultimate Martini with Oyster, Vodka, Stoned Crispy White Anchovies


First Course – The Fairmont Vancouver Airport

House smoked Halibut Chowder with Beet Cured Salmon topped with Fairmont Vancouver Airport’s Honey Lager Foam


Second Course – The Fairmont Hotel Vancouver (serve in a enclosed can!)

Conserved Cheek of Lamb with Truffle Quince Jam and Dehydrated Reggiano


Entrée – The Fairmont Waterfront

Air dried and roasted Fraser Valley Pheasant with Cannellini Beans, Fermented Swiss Chard and Alpine Blueberry & Pheasant Press


Cheese Course – Fairmont Pacific Rim

Local Artisanal Cheese Plate with Tawny Port Fig spheres, Fig & Walnut crisps and Fig & Apricot preserve


Dessert – The Fairmont Empress

Wild Huckleberry Crumble with Lavender Mascarpone Ice Cream, Empress Honey Croquant and Huckleberry Gelee with Dehydrated Huckleberry Meringue


In the end, the Fairmont Hotel Vancouver took home the win. Not a big surprise given the amazingly creative presentation but most importantly the flavours.


DH Vancouver Staff
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