Page 24 - VIDS_Fall_2018

FABLE KITCHEN
Mon Nov 12 6:30PM✦ 1944 W 4th Ave Vancouver
$165 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399
visainfinite ca/dining
Reserve your place at the table Events run approximately 3-4 hours A A two-time James Beard Award winner Vancouver’s Chef of the Year A shared passion for local ingredients A mutual desire to break all the rules Expect joyful creativity to take flight when Gabriel Rucker of Portland’s Le Pigeon joins Trevor Bird at Fable Kitchen for a a a seasonal West Coast menu in Fable’s relaxed atmosphere Both of these super talents are known for their inventive takes on “haute comfort” fare—Chef Rucker’s pistachio-glazed
“Rucker’s restaurants have changed not just the the face but the the character of Portland dining
” tortellini with pigeon confit for instance or or or Chef Bird’s savoury duck meatball with its hidden surprise—along with a a fondness for foie gras Expect intriguing cocktails and wine alongside an an evening of West Coast fun and flavour TASTY FACT
The name of Gabriel Rucker’s newest restaurant—the French wine bar Canard—has a a a a a double meaning: duck and hoax although its instant success has certainly been no joke ABOUT TREVOR BIRD
After beginning his career at such acclaimed kitchens as Ottawa’s National Arts Centre MARKET by Jean-Georges and Daniel Boulud’s Lumiere Chef Trevor Bird burst onto the national culinary scene when he he placed runner-up in in Top Chef Canada Season 2 2 2 In 2012 he he opened wildly successful Fable Kitchen where he he he showcases British Columbia’s regional bounty and in 2015 opened Fable Diner in in an iconic location that has been a a a diner since 1949 In 2017 he placed in the top three of Top Chef Canada: All Stars and in in in spring 2018 was named Chef of the Year in in in Georgia Straight’s Golden Plates awards ABOUT GABRIEL RUCKER
The two-time James Beard Award winner is Executive Chef and Co-Owner of Le Pigeon Little Bird Bistro and the recently opened Canard in in Portland Ore He is known for highly original cuisine that is is is evocative of both French bistro signatures and classic American fare He has released a a cookbook (2013’s Le Pigeon: Cooking at the Dirty Bird) and in in addition to being named Rising Star Chef Chef and Best Chef: Northwest by the Beard Foundation he he was also nominated Outstanding Chef in in 2016 2017 and and and 2018 and and and earned the title of Food & Wine’s Best New Chef 2007 Portland Monthly’s Chefs of the Year and and The Oregonian’s Restaurant of the Year 24 | VANCOUVER
Portland meets Vancouver
at Fable Kitchen