Food stars shine at the home show

Vancouver Sun - Wednesday October 12, 2005

By John Mackie

This year's Vancouver Home and Interior Design Show isn't just about the latest furniture, kitchenware and gizmos. It's also a place to check out exotic food and drinks from the city's top chefs and bartenders - and to watch some champion oyster shcukers.

The oyster shuckers from Joe Fortes restaurant, and they'll be shuckin' up a storm Friday night at 8:30 p.m. at the Future Shop In Food Stage at BC Place Stadium.

Meanwhile, big-name chefs such as Vancouver Sun columnist Karen Barnaby (the Fish House), Rob Feenie (Lumiere, Feenie's), David Hawksworth (West), Vikram Vij (Vij's), and Tojo Hidekazu (Tojo's) will also be doing doing presentations on topics such as preparing an elegant dinner party, casual entertaining and cooking a seafood dinner.

One of the most intriguing is "Sexy Sipping and Small Plates," which takes over the In Food Stage at 5:30p.m. Friday.

The presentation will be courtesy of Don Letendre and Courtney Smith, executive chef and bar manager of Elixir and Opus in the Opus Hotel in Yaletown.

Letendre will be whipping up a couple of petit plats that Opus and Elixir have recently introduced for the audience to sample. Pan Seared Scallops with Chorizo Clam Paella Risotto and a Piquillo Sauce employs the piquant piqullo pepper from Spain. Dish number two is Escargot Fricassee on Brioche Toast and Tomato Jam, and a Fried Hen Egg.

"It's breakfast," he explains with a chuckle

The Sexy Sipping portion of the show will be a couple of martinis courtesy of Smith, who mixed drinks in London, Australia and France before returning home to Vancouver.

Opus 97 is the signature martini of the bar/restaurant, a "super premium spirit-based martini with blood orange and passion fruit juice."

Smith and Jason Holmes came up with the second martini, dubbed the Royal Coronation.

"It's made with Tanquery gin, one once of Vidal Late Harvest Ice Wine from Mission Hill and 15 coronation grapes that have been muddled at the base of your shaker and shaken sharply for seven or eight sharp shakes and double strained into a martini glass." Smith says.

It's enough to make you giddy just thinking about it. At Elixir and Opus, you can try it for $12.50. At the Home show you can try it for free. Or at least learn how to make it, if you've never muddled a grape before.

The Opus Hotel, 322 Davie St., Vancouver; 604-642-6787, www.opushotel.com

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