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Les Dames d’Escoffier Julia Child 100th Birthday Gala Dinner at the Four Seasons Hotel Vancouver

 On Saturday, September 8th, 2012 at the Four Seasons Hotel Vancouver Les Dames d’Escoffier presented “Julia in Paris”.  What more could you want for a beautiful fall evening – stunning parisienne-styled formal long tables set for over 75 people on the roof top-pool deck of the Four Seasons Hotel.

Our Executive Chef Margaret Chisholm along with nine of the region’s best chefs came together to create and make ten courses all touched with a soupcon of French cuisine.

This special evening raised monies for scholarships and outreaches – including Growing Chefs and Project Chef, both of whom they fund, as well as a donation to The Julia Child Foundation who support the Legacy Awards, Scholarships and Legacy.   A champagne reception to start, a cognac and chocolate bar to end – here’s a look at the dinner menu that no one will soon forget!

Culinary Capers’ Executive Chef Margaret serving guests.

Les Dames d’Escoffier is a leadership culinary organization composed of women who have not only achieved success in their professions, but who contribute significantly to their communities. Since its incorporation in 1976, Les Dames d’Escoffier has followed its mission to elevate the profession through mentoring the members and helping worthy students succeed in their culinary careers.”    – Grand Dame Julia Child

“Julia in Paris” Menu

Reception Hors d’oeuvre
Miniature Brioche with Beef Bourguinon
Sablefish Brandad, spiced tomato jam, coriander-preserved lemon
Chanterelle Mushroom Soufflé with Truffle Cream

Sumac Ridge Estate Winery Steller’s Jay Sparkling Brut
Dame Chef Margaret Chisholm, Culinary Capers Catering

 2nd Course

Vichyssoise by Chef Scott Jaeger

chilled potato and leek foam with Helmer’s Farm Potatoes
and Stoney Paradise leeks, crisp bacon, fresh chives

Sumac Ridge Estate Winery Steller’s Jay Sparkling Brut
Chef Scott Jaeger and Dame Stephanie Jaeger, The Pear Tree

 3rd Course

Chef Tojo and Chef Margaret

Japonais Croquette
savoury potato filled with smoked sablefish, soya butter

Chandon Brut Classic
Chef Hidekazu Tojo, Tojo’s

4th Course

North Arm Farm Corn Timbale, pickled vegetable salad

 Louis Jadot Bourgogne Chardonnay
Dame Chef Andrea Carlson, Burdock & Co.

  5th Course

Dungeness Crab and Chicken filled Pasta

Dungeness Crab and Chicken filled Pasta
artichokes a la Greque, warm crab sabayon enriched with foie gras

Louis Jadot Bourgogne Chardonnay
Chef Lee Cooper, L’Abattoir

6th Course

Stuffed Marrow “Hearts of Palm”

Stuffed Marrow “Hearts of Palm”
30 Element Butter

Terrazzas de los Andes Réserva Torrentes Riojano
Chef Kerry Sear, Four Seasons Hotel, Seattle

 7th Course

Roasted Sechelt Sturgeon

Roasted Sechelt Sturgeon
Northern Devine caviar beurre blanc, pomme purée

Spierhead Winery Pinot Noir
Chef Ned Bell, Four Seasons Hotel and YEW Restaurant

 8th Course
Beef Tenderloin with Green Peppercorn Sauce
chateau potatoes and seasonal vegetables

Bonterra Organic Vineyards Cabernet Sauvignon
Chef Bala Kumanan, Hy’s of Canada

 9th Course
Les Amis du Fromage Cheeses with Dame Lesley Stowe Raincoast Crisps
accompanied by Vista D’oro Farms Turkish fig with walnut wine preserves

Terrazzas de los Andes Réserva Malbec
Dame Chef Lee Murphy, Vista D’oro Farms & Winery

 10th Course
Lemon Tart; Fraisier; Blueberry Financier;
Vanilla Cremeux with Rhubarb Compote; Foret Noire

D’oro – Fortified Walnut Wine, Vista D’oro Winery
Chef Bruno Feldeisen, Four Seasons Hotel, Vancouver

 To finish
Grand Cachet Chocolate Noir filled with Grand Marnier Liqueur
Dame Chef Anne Kirsebom

Further embellishments:
Espresso Bar
Hennessey VSOP
Thomas Haas Chocolates
Grand Marnier

 Selection of Terra Breads
Dame Chef Mary Mackay


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