L’Abattoir chef Lee Cooper is cooking up one of Vancouver’s most exciting dinner series for the noblest of reasons
Ask any restaurateur. Every day they see at least one request for a donation, a sponsorship or a freebie for a fundraiser. Most are happy to help, when they can.
This year there will be three dinners, each an extraordinary chef collaboration, with 100 per cent of the proceeds going to the B.C. Hospitality Foundation.Only eight tickets are available for each dinner, through an auction on the L’Abattoir website. The first, which is being held on March 19 and features Cooper’s good friend, Michelin-starred chef-owner Kyle Connaughton of Sonoma’s SingleThread Farm, raised $5,500, with tickets going for up to $1,000 a head.
“I’ve done everything from cook at A&W to Michelin-star restaurants,” Cooper says. In fact, he and Connaughton met while they were cooking at The Fat Duck, the three-Michelin-starred restaurant in England that is considered one of the very best in the world. So he’s happy to tailor each of the dinners to the visiting chef and what he wants to cook.
Cooper also plans to put some of the dishes served at the dinner on his menu in L’Abattoir afterwards, so everyone can enjoy at least a taste of this extraordinary experience. Before she starts a new job as a server, a woman goes home to visit her family in the Gulf Islands, but is hit by a car and is told she will never walk again.
That’s where the BCHF comes in. It’s an almost entirely volunteer-run organization of people in the industry helping their colleagues when they or their families suffer a health-related crisis, most often cancer or accidents. So if you enjoy dining out, staying in a resort, sipping a nightcap at your favourite bar or getting takeout on your way home from work, consider supporting the people who make it possible. That’s a tip we can all share. Going once, going twice …The auction for the first No. 1 Gaoler’s Mews dinner on March 19, featuring Michelin-starred Sonoma chef Kyle Connaughton, has closed, but you still have two more opportunities this year.
Remove any debris from the meat and reserve. Strain oyster liquor to remove any shell debris and reserve. Line a baking sheet with parchment paper and arrange oyster meat on tray. Keep chilled until ready to bake. Add garlic, shallots, thyme and sugar. Cook 3 to 4 minutes until vegetables are soft and lightly caramelized in the sugar. Add vinegar and cook to a glaze. Add red wine and cook to a glaze
In a bowl over a double boiler, whisk egg yolks and whole egg until pale, thick and frothy, as you would for a hollandaise sauce. Remove bowl from heat and slowly add the cream mixture until emulsified. Remove from oven and dispense enough garlic butter over each oyster to fill the shell evenly and coat the oyster. Dark Chocolate and Orange TartRecipe by Hilary Prince, pastry Chef at L’Abattoir. Note that you will need: a 10-inch tart pan; fine mesh strainer; immersion blender; digital scale; an instant-read thermometer.
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