Hastings House Country House Hotel is delighted to present Chefs Across the Water 2011. The 2nd annual guest chef program features four renowned chefs preparing culinary sensations in the resort kitchen. The new line-up of celebrated chefs includes: Vikran Vij from Vij’s (July 18), Ernst Dorfler from the Pan Pacific Hotel (August 15), Michel Jacob from Le Crocodile (September 12), and Tojo from Tojo’s (October 3). Each will prepare a five-course dinner incorporating Salt Spring Island’s produce; seafood and livestock for a foodie lover’s dream come true. Wine pairings, cocktails, and sake will be offered to complement the extraordinary menus.
To truly celebrate the bounty of the region’s produce and set the tone for the summer festivities, Hastings House has also confirmed the return of each guest chef from the 2010 program for an Alumni Dinner on June 27, 2011. The culinary Who’s Who features Chefs John Bishop (Bishop’s), Sean Brennan (Brasserie L’Ecole), Frank Pabst (Blue Water Café), Pino Posteraro (Cioppino’s), and Alessandra and Jean-Francis Quaglia (Provence Marinaside and Provence Mediterranean Grill). Guests will experience world-class dining as each chef prepares a specialized dish that puts his personal spin on island produce.
Hastings House General Manager, Kelly McAree, says chefs and patrons alike have embraced the culinary series. “We have been incredibly fortunate to have worked with some of the best chefs on the west coast and are equally delighted with our new line up. Each chef will offer up unique culinary creations to stir the palate and tease the mind, with the goal of drawing attention to the issue of sustainability and lamb production on Salt Spring Island. We are pleased to once again provide proceeds to help local producers with the “Save Salt Spring Lamb” initiative. Our guests have fully embraced the concept and we are very excited to participate in this worthwhile endeavour.”
Salt Spring Island, the largest of BC’s fabled Gulf Islands is a food-lover’s paradise, blessed with a mild Mediterranean-like climate and knowledgeable, devoted growers and producers renowned for their organic fruits and vegetables, meats, and cheeses. Fresh-caught, wild seafood rounds out nature’s local pantry. In recent years, island wineries have further added to the diversity of the local harvest. Hastings House itself has an extensive garden that yields an abundance of fruit, vegetables, flowers and herbs.
For more information please visit: www.hastingshouse.com.
Chefs Across the Water 2011 pricing: Alumni Dinner is $120.00 plus $45.00 for wine pairings, all other dinners are $100.00 plus $40.00 for beverage pairings. Seating is limited to only 55 guests per dinner.
