Dragon Feast of the Century Luncheon at the CCFCC 2011

Today the Rainflower Restaurant in Richmond, BC was the site of the Canadian Culinary Federation Culinaire Canadienne Chef’s Conference luncheon, “Dragon Feast of the Century“. We were taken through 5 appetizers a savory seafood dish and a dessert. No wine was served, but maybe I can suggest some wines that could have went with these dishes.

Dragon Feast of the Century Menu

  • Drunken Squab Breast and Arctic Char Nanjing Style
  • Dungeness Crab & Lobster in Jade Purse
  • Braised Fraser Valley Duck Breast, Empress Style
  • Tenderloin Teaser in Filigree Cup
  • Yin Yang Steamed Eggplant
  • Seafood Siu Bang
  • Longevity Date Cake

My favorites of the luncheon were the:

  • Braised Fraser Valley Duck Breast, Empress Style
  • Tenderloin Teaser in Filigree Cup
  • Yin Yang Steamed Eggplant
  • Seafood Siu Bang

The Fraser Valley Duck Breast was served cold on a piece of deep fried tofu.  A mixture of enoki and other mushrooms accompanied the duck breast. The duck breast was very full flavoured and the mushrooms had an earthiness.  I would serve this with a slightly chilled pinot noir.

The Tenderloin Teaser in Filigree Cup consisted of small pieces of tender beef along with chopped bell peppers and slices of asparagus. A very nice dark sauce with a bit of pepperiness on the finish. I would like to have this beef with an Okanagan Valley or WA State Merlot.

The Yin Yang Steamed Eggplant was quite surprising with a burst of flavour on your palate.  The eggplant was sweet and smooth with a dark soy flavour and green onion bright notes. This could be my overall favorite dish of the luncheon. Pair this with a juicy tempranillo.

The Seafood Siu Bang was a mixture of seafood wrapped inside a pastry, topped with sesame seeds and baked. Quite delicate with the light flavours of the seafood and the flakiness of the pastry. An unwooded chardonnay or a sauvignon blanc could work here.

We also had a live demonstration of noodle making by hand.  A master chef from Hong Kong came to this event and demonstrated his noodle making technique.  Here is a video I recorded of the noodle making process.  It is quite interesting. I hope you have a chance to go to one of the CCFCC events. Enjoy.

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