On Thursday, August 21st, twenty members of the Scotty Hard Supper Club will convene in the West Vancouver home of Tom Rowe and Vicki Gabereau for a six-course dinner prepared by West Restaurant's Executive Chef Warren Geraghty.
Canada's Paralympian Rick Hansen, the CEO of the Rick Hansen Foundation, will be a special guest and speaker at the dinner. The Rick Hansen Foundation works to create more accessible and inclusive communities for people with spinal cord injuries, and supports the search for a cure.
The menu will showcase local delicacies – Dungeness crab, sockeye salmon, Thiessen Farm quail, and a 48-day dry-aged beef especially created by Geraghty in collaboration with Pemberton Meadows.
West's Wine Director, Owen Knowlton, has selected wine pairings for each course. The wines have been generously donated by That's Life Gourmet, Liberty Wine Merchants and Vinterra Wine. A vintage port has been generously donated by Lanigan & Edwards.
West Restaurant's David Wolowidnyk, the reigning Grey Goose Vodka "Arbiter of Cool" National Pour Master Champion and this year's recipient of Vancouver Magazine's "Bartender of the Year" Award, will man the Hard Bar and create a special Hard West Cocktail for the event.
The evening will feature the pianistic stylings of Simon Kendall, the Jessie and Genie Award winning composer/producer/performer of Doug and the Slugs fame. Simon is a longtime friend of Scotty Hard.
Tickets for the Hard West Supper are $300 per couple. Proceeds will go to the Scotty Hard Trust, which has been set up to help pay the legal, medical, and living expenses of Scott Harding, aka Scotty Hard, a Vancouver-born, NY-based musician and recording engineer now paralyzed below the chest after a hit-and-run car accident in Brooklyn in mid-February.
Special thanks to Tom Rowe and Vicki Gabereau for graciously lending the Scotty Hard Supper Club the use of their beautiful West Vancouver home, and to Jack Evrensel, the proprietor of the Top Table Group, Top Table Group Communication Director Shelley McArthur, West Restaurant Manager Brian Hopkins, and the entire Top Table team (especially West Restaurant Cook David Gunawan and Server Richard Luxton and CinCin Server/Assistant Wine Director Jamie Lauder) for their generous support.
HARD SUPPER N°8
The Date: Tuesday, August 21, 7pm
The Chef: Warren Geraghty, Executive Chef of West Restaurant in Vancouver
Prior to his move to Vancouver's premier restaurant, Warren Geraghty was Executive Chef at Marco Pierre White's L'Escargot restaurant in London. Before that he was at Aurora, The Orrery, Chez Nico, Restaurant Stefano Cavallini and Pied à Terre. In Cannes, Geraghty worked alongside Richard Neat as Head Chef of Restaurant Neat, where during his tenure, the London Evening Standard noted that he was "instrumental in obtaining the Michelin star."
Recognized as the "jewel in Vancouver's culinary crown," West's outstanding contemporary regional cuisine and seamless service has garnered much critical acclaim, including four consecutive wins as Restaurant of the Year by the Vancouver Magazine Restaurant Awards, a prestigious four-star rating by Mobil Travel Guide, and recognition as one of the "ten of the best, worldwide" by UK's Sunday Independent."
The Hosts: Vicki Gabereau, Tom Rowe, Eve Gabereau, and Craig Burnett.
The Menu: Tian of dungeness crab and saffron couscous with gazpacho sauce; galantine of Thiessen Farm quail with foie gras and jasmin scented raisin puree; cured then seared sockeye salmon with pickled wild mushrooms and hollandaise cream; 48-day, dry-aged Pemberton Meadows beef — smoked carpaccio fillet and baked sirloin — with quinoa salad, baby vegetables and Parisienne vinaigrette; tarte citron with fresh berries; and an assortment of local cheese.
The Wines: Gloria Ferrer Brut sparkling wine, Sonoma, courtesy of Vinterra; Domaine Marcel Deiss Bergheim Pinot Blanc 04, Alsace, courtesy of That's Life Gourmet; D'Arenberg " Hermit Crab" Viognier/Marsanne 06, McLaren Vale, courtesy of Liberty Wine Merchants; D'Arenberg "The Custodian" Grenach 05, McLaren Vale, courtesy of Liberty Wine Merchants; Marchesi di Gresy 01 L'Altro Passito, Piemonte, courtesy of That's Life Gourmet; Quinta de Ventozelo Late Bottle Vintage Port 98, Douro, courtesy of Lanigan & Edwards.
The Price: $300 per couple. All net proceeds to the Scotty Hard Trust
For more information contact scottyhardsuppers@gmail.com.
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