This morning I was invited to witness and be part of the Dine Out Vancouver Festival's Chef Soup Experiment on Granville Island! Bright and early I headed down to Edible Canada along with a huge group of local chefs and other media to add an ingredient to a pot of soup.
(To see just WHAT went into that soup check out the list after the jump (I'm #15!).)
Students from the Pacific Institute of Culinary Arts (PICA), along with Executive Chef Julian Bond, took the massive list and attempted to create an appealing soup to serve to the public!
Just after noon the samples started being handed out, and after only an hour, and a lot of thumbs-up's from the public, the soup was consumed by the masses that made their way down to PICA. At some points it even resembled a drive-thru with cyclists and joggers alike making their way though the line for a cup-to-go.
The Dine Out Festival runs from today, January 17th, to February 2nd, with events and specialty menus all over the city - make sure you check it out!
Dine Out Vancouver Festival Chef Soup Experiment – Ingredient List:
1. Green garbanzo beans – Ned Bell, YEW Restaurant
2. Coconut milk – Montgomery Lau, MARKET by Jean-Georges
3. Guajillo chilies (dried) – Pedro Gonzalez, Coast Restaurant
4. Rapini – Antonio Martin, Paulie’s Kitchen
5. Braised beef tongue – Joachim Hayward, Campagnolo Roma
6. Prosciutto – Dave Bell, Al Porto Ristorante
7. Tomatilla and dikon – Lino Vargas, Hurricane Grill
8. Fresh naked chickens – Joyce Isaac, Nando’s
9. Celeriac – Chris Whittaker, Forage
10. Papaya – Yen Do, Broken Rice
11. Celeriac – Joel Green, The Lobby Restaurant
12. Alder smoked bacon – Ian Errington, Catch 122
13. Red kale – Rob Feenie, Cactus Club
14. Flank steak – Corey Fields, Vancouver FanClub
15. Kale – Christine McAvoy, Vancouver is Awesome
16. Raw cacao – Karen McAthy, Graze Restaurant
17. Bacon salt – Eric Pateman, Edible Canada
18. Yam – Michelle Kim, Miss 604
19. Chipotle flakes – Jane Nahirny, BC Magazine
20. Kombu (kelp) – Nathan Lowey, Campagnolo
21. Butternut squash – Mark McEwan, Black + Blue
22. Horseradish root – Cooper Green, Sandbar Seafood Restaurant
23. Apple-smoked bacon – Kyle Baker, The Keg
24. Cesara – Genevieve Talbot, Baru Latino Restaurant
25. Saffron – Jean-Francis Quaglia, Provence Marinaside
26. Leeks – Daigen Taylor, Hapa Izakaya
27. Seaweed – Toshiyuka Iwai, Hapa Izakaya
28. Lotus roots – Nobutaka Watanabe, Hapa Izakaya
29. Shitake mushrooms – Masafumi Okuno, Hapa Izakaya
30. Gelatin noodles – Daiji Tanaka, Hapa Izakaya
31. Israeli couscous – Vishwa Mohan, Fairmont Vancouver Airport Hotel
32. Roasted sunchoke – Darren Brown, ORU Restaurant
33. Bone marrow – Wildebeest
34. Thyme – David Hawksworth, Hawksworth Restaurant
35. Shitake mushrooms – Mijune Pak, Follow Me Foodie
36. Chorizo sausage – Amber Sessions, Tourism Vancouver
37. Celery – Sonu Purhar, Tourism Vancouver
38. Garlic – Jorden Hutchison, Tourism Vancouver
39. Red lentils – Chris Blanchette, Tourism Vancouver
40. Five beans mix – Collin Dawkins, The Reef
41. Thai chilis – Shannon Phillips, Pacific Institute of Culinary Arts
42. Local carrots – Cloe Boiral, Pacific Institute of Culinary Arts
43. Ginger – Julian Bond, Pacific Institute of Culinary Arts
44. Lemongrass – Oliver Lago, Pacific Institute of Culinary Arts
45. Onions – Darren Clay, Pacific Institute of Culinary Arts
46. Bay leaves – Carmen Wong, Pacific Institute of Culinary Arts
47. Coriander seed – Katsu Inoue, Pacific Institute of Culinary Arts
48. Freshly cracked pepper – Pacific Institute of Culinary Arts
49. Sesame oil – Pacific Institute of Culinary Arts
50. Capilano stock (i.e. water)
