Tuesday night this week, the BC Chefs' Association met at the Rainflower Seafood Restaurant in Richmond, BC, for a fantastic ten-course meal.
The meeting included the induction of a number of new members, most notably the Chinese Canadian Chefs' Association. Congratulations to all of the inductees!
Above, Chefs Tony Luk, Chun Huang, Wing Leung, San Gen Liang, Sam Leung, Kent Wong, Kai Chung Lai, and Patrick Mo at the dinner.
BCCA Members new and old, and everyone else, were treated to Peking Duck, Stir Fried and Crispy Fish Filet with Chinese Greens, House Special Pork Chops with Basil, Conpoy & Shredded Chicken soup, Braised Dungeness Crab with ginger and scallion, Stir Fried Duck with Greens, Stir Fried Fresh Garden Vegetables, Crispy Fried Empress Ranch chicken, Shrimp and Pork Fried Rice, and a Tapioca/Taro Root dessert. Everything was perfect, I’m sure we all wished it would never end!
Thank you to the Rainflower Seafood Restaurant for their attentive service and accommodation of our large crowd!
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