LaSalle: Culinary Capers

Some of us expressed a desire to go back to school as we toured the magnificent facility of the boutique-design LaSalle College in Vancouver, offering programmes in applied arts and design. The school is equipped with the best and most modern that you could imagine and we were in awe as we toured the facilities, guided by our host, Chef Julian Bond, Program Director, Culinary Arts & Hospitality. And, of course, we were treated to a delicious meal prepared with the assistance of the culinary students and also Guest Chef Robert Clark.

Our meal started with a reception and canapés of Dungeness Crab Tartlet with Pickled Cucumber and Apple and a Comté Gougère with Aged Gruyère and Chives to accompany a refreshing English sparkling wine, 2020 Black Chalk Wild Rose with awards for Best Rosê in 2021 and Best Sparkling Rosê in 2025. We were then seated for our first course, an interesting firm custard Chawanmushi with BC Mushrooms, Aged dashi and Uni paired with 2021 Dominique Cornin Mâcon-Chaintré.

Our fish course, presented and prepared by Chef Robert Clark was Pangnirtung Turbot from a small fishery in Nunavut with Celery Risotto and baby Asparagus paired with 2021 Bailly-Reverdy Sancerre Blanc Point D’Orgue.

This was followed by our main course of Lamb - Two Ways, a Seared Loin and 24 hr Braised Shoulder with Black Garlic and Spring Pea with Jus and a mature and silky 2016 Domaine Brusset Gigondas Tradition LeGrand Montmirail which we finished with an excellent Flourless Chocolate Cake with Vanille Crème and Wild Blueberries with a touch of Fleur de Sel.

We saved our sweet wine, Graham’s Porto 20 year old Tawny for our visit to the rooftop gardens where we strolled in the evening sunshine among planters of herbs, nibbling on our petit four of macaron made by the students to finish a very splendid evening.

Our thanks go to Chef Julian Bond and guest Chef Robert Clark and the staff and students of the college for a magnificent and interesting meal, to member Tim Ellison for introducing the school and the event to us, to Kim Mead for her excellent presentation of the wines and to Milena Robertson and Ina Hunt for their photographic record of the event. Thankyou one and all!