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The Chef Soup Experiment - Dine Out Vancouver Kicks Off!

This morning I was invited to witness and be part of the Dine Out Vancouver Festival 's Chef Soup Experimen t 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 ingred

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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!).)

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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!

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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.

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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)