All Chefs are familiar with the fact that if you keep doing the same thing, eventually you will loose your base. What started as a somewhat modest event at the Ruby Lake Resort has over the course of the past five years become a major social and gastronomic happening each summer.
Five years ago the restaurant at the resort could accommodate the guests as the members of Culinary Team Canada and their friends cooked and served a barbeque in the front parking area of the property to happy guests who apparently enjoyed themselves enough to tell their friends. Each year since the event has expanded and although Culinary Team Canada has long since disbanded, the tradition continues with some of the former team’s members and some new faces as Culinary Team BC has taken over the event. Now held in the upper resort area surrounding the Resort Amphitheatre, the increasingly popular event includes more stations, live music and dancing. Each year surpasses the last and this year was no exception featuring not only great food and drink but entertainment and dancing into the night with high energy local band, Zonolite. For much of the day, the weather was unfriendly at best with wind, drizzle, rain and a chill in the air. Naturally, there was definite concern for the sold out event but just prior to the start of the dinner the clouds did not part and sun did not “burst forth” but it did stop raining and the party proceeded as planned. No one in attendance was going to let a little sogginess slow them down.
To keep the interest of the locals and out-of-towners alike, Team BC and their friends provided everyone in attendance with a variety of new selections prepared and served at stations spread around the area. Among the chefs and their offerings provided were:
Host / Chef Aldo Cogrossi – A whole scary barbecued crocodile was served as was Polenta with Pesto, Grilled Eggplant, Gorgonzola and Micro-greens.
Alliah Manandeg – Grilled Salmon, Fennel Puree, Fennel Cucumber Salad, Orange Coulis, Tapioca Crackers, Lemon Balm, and Zaatar.
Aaron Hoffman – Lamb Shoulder, Pickled Beet, Eggplant Puree, Dukka, Puffed Grains, and Cilantro.
Bruno Marti / Jane Ruddick – Garlic Croustini with Herbed Tomato and Zucchini Relish and Beets.
Marco Baldiserra / Helen Orimaco-Pumatong – Pulled Beef Taco with Mole Negro, Napa Cabbage, Jalapeno, Tomato Jam, and Lime.
John Carlo Felicella - Broken Sable Fish, Nasturtium, Caviar, Fine Herbs and Créme Frâiche
Heejo Jung – Korean Kalbi Marinated Pork Ribs, Onion Slaw, Wasabi Vinaigrette and Garlic & Onion Flakes.
James Hutton – Citrus / Soy Glazed Albacore Tuna Tataki with Soba Noodle, Bean Sprout, & Shiitake Mushroom Salad and Sesame Wafer.
Natasha Norton – Seasonal Berry Trifle with Rose Jelly, Vanilla Sponge, Chocolate Cremeux and Fresh Berries.
Hats off to Bruno and Jane who because of an untimely cancellation, stepped in with only a couple of hours notice and with a limited inventory in the fridge. As expected, they delighted the guests with a flavourful and beautifully presented vegetarian selection, in fact there never was any doubt!
The dinner served, the guests happy, the band rockin’, the clean up complete and a few cocktails consumed, the team headed down the road to Bruno’s water side summer home on Sakinaw Lake for a few beverages, some tasty snacks and some great stories of by-gone culinary adventures and exciting plans for the future.
An Early morning breakfast at Bruno’s and the trip back to Langdale for the mid-morning ferry. Great memories made, new friends acquired and old acquaintances renewed it was back to Vancouver and the daily routine.
Thanks to Bruno Marti for his continued support, sage advice and his cherished friendship. Thanks to Aldo Cogrossi, his family and their staff for their generosity, their unmatched enthusiasm and for being so warm and welcoming each time we return Of course, a special thank you to all of our supporters who purchased tickets, braved the elements and joined us for a very special night in the woods. We hope they all had as much fun as we did.
