West Coast Fishing Club Culinary Series 2010

Vancouver’s best chefs made waves at the West Coast Fishing Club’s culinary event. Pictured here are Bocuse D’Or 2011 Chef Ryan Stone (c) with his chef squad Ryan Cain (l) and Tim Bedford of the WCFC.

Clara Aquilini (l) of the Canucks Autism Network and Megan Mitchell get dolled up to support the WCFC.

The WCFC’s Nycol Bevis and Jen MacLean.

WCFC partner Brian Legge stands with his greatest catch to date his wife Diane Legge.

Chef David Hawksworth of West Restaurant demonstrates his mastery of food artistry.

Socialites of the party (from left): Dave Sharples of the Mining Suppliers Association of BC, Janeen Sharples, Barb and Mike Ranallo of SMS Equipment.

Dino Renaerts of Crave Beachside and Fraiche Restaurant prepares his delectable seafood clam chowder.

YVR’s radio and television reps (from left): Erin Ireland of FMA Entertainment, Jim Gordon of CTV and Joe Leary of Team 1040 show their support for WCFC and good gourmet grub.

Attempting to plan the perfect wedding? Editors of Perfect Wedding magazine Gordon Cooper and Claudia Torres publish the ideal guide for planning your dream wedding.

Leah Couvert of the Vancouver Aquarium presents a refreshing riesling to the National Geographic’s Lucas Aykroyd.

Executive Chef of Fraiche Restaurant Dino Renaerts (c) is nothing without his solid team of chefs Patrick Chang (l) and Adam Ciccarelli.

Florists appreciate fine food too Tony Hui (l) of 99 Nursery & Florists throws back a glass of vino with Jeff Parker of Fraiche Restaurant.

Victoria Cloke and her daughter Alaina Cloke of the WCFC.

Event: West Coast Fishing Club Culinary Series 2010
Venue: Vancouver Aquarium
Date: May 27, 2010

From June 20 to August 29, 2010, The West Coast Fishing Club is introducing a series of culinary adventures with some of the top names in the field.

Each guest chef will be assisted by a talented kitchen team at the Clubhouse, led by Chef Ryan Stone, who will be representing Canada at the 2011 Bocuse d’Or. Chefs will design, create and serve a sumptuous four-course dinner on the final evening of the trip, as well as host an intimate cookery demonstration.

Brian Grange explains, “In light of the current economic climate, we wanted to deliver added value to our guests at the lodge this year. We’ve always been committed to providing excellence in food and wine as part of the experience, but this year we’re taking that up a notch by having these incredibly talented chefs as our guest chefs. It’s an exceptional opportunity to experience outstanding cuisine, in addition to outstanding world-class fishing.”