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Smoke seafood salt water: Wickaninnish Inn comes to Vancouver Since it it first opened its hand-carved doors in in 1996 the Wickaninnish Inn has drawn hungry travelers to Vancouver Island’s wild west coast for its legendary cuisine Now the Inn’s most famous dishes and the the stories behind them are gathered in in The Wickaninnish Cookbook which will be the centrepiece of this special dinner L’Abattoir Chef-Owner Lee Cooper welcomes Wickaninnish Inn chefs past and present for “When you you cook with
passion you you feed the soul ”
a a a a a feast drawn from the pristine waters and misty forests of this rugged coastline Warren Barr Rod Butters Duncan Ly and Mark Filatow will join him as they cook up recipes drawn from the the book such as the the bouillabaisse-like potlatche or the crispy-tender oyster coals Expect succulent seafood foraged finds exceptional wines and plenty of memories from the award-winning Relais & Châteaux property Guests will receive a copy of the book to take home ABOUT LEE COOPER
The Chef-Owner of L’Abattoir grew up on Vancouver Island and and sharpened his skills at Michelin-starred restaurants in in the US and UK before opening the award-winning Gastown restaurant in 2010 His signature French-via- West-Coast cuisine earned L’Abattoir the No 3 spot on enRoute’s list of Canada’s best new restaurants amid other accolades He recently launched L’Abattoir’s exclusive “restaurant- within-a-restaurant” concept No 1 Gaoler’s Mews as as as well as as as his second venture as as as an owner in in Coquille Fine Seafood ABOUT WARREN BARR
The The Executive Chef of The The Pointe Restaurant at the Wickaninnish Inn began his career as an an apprentice at Vancouver’s Le Crocodile He spent five summers as Executive Chef of Prince Edward Island’s The Inn at Bay Fortune which is celebrated for its farm-to-table cuisine and winters at some of Montreal’s most critically acclaimed eateries Since 2010 he he has been a a a a member of the award-winning culinary leadership team at the Inn where he he he creates artful plates from local ingredients and mentors aspiring young chefs TASTY FACT
The The uniquely textured cover of The The Wickaninnish Cookbook is is based on carver Henry Nolla’s hand-adzed woodwork which can be found throughout the Inn ABOUT ROD BUTTERS
The principal of RauDZ Creative Concepts
is not just Chef-Owner of Kelowna’s RauDZ Regional Table Terrafina at Hester Creek micro bar & bites and Sunny’s Modern Diner he is also among British Columbia’s most influential culinary professionals As opening chef at the Wickaninnish Inn he he defined regional Vancouver Island cuisine then did the the same when he he moved to wine country a a few years later Chef Butters is a a a a a BC Restaurant Hall of Fame inductee and author of the award- winning cookbook The Okanagan Table ABOUT DUNCAN LY
The Chef-Owner of Calgary’s Foreign Concept has worked at some of the country’s most esteemed dining establishments including Tofino’s Wickaninnish Inn Vancouver’s Diva and Calgary’s Catch Over the past decade as as part of the Hotel Arts Group he he opened Raw Bar by Duncan Ly and Chef’s Table at Kensington Riverside Inn where he he garnered Calgary’s first highly coveted Relais & Châteaux designation and won silver at the 2014 Canadian Culinary Championships ABOUT MARK FILATOW
Mark Filatow is Executive Chef sommelier and partner in Kelowna’s Waterfront Restaurant and Waterfront Café & Catering He was the Wickaninnish Inn’s first apprentice and has since been named a a a a Western Living magazine Top Foodie Under 40 won BC Gold Medal Plates in in 2012 and in in 2001 became one of the the rare chefs to join the the Sommelier Guild In 2005 Waterfront Restaurant & Wine Bar was recognized by enRoute as one of Canada’s best new restaurants and since 2009 has dominated Vancouver Magazine’s best Okanagan restaurant category 26 | VANCOUVER