The Culinary Stage at the Whistler Conference Centre set the scene for an immersive dining experience led by Executive Chef Quang Dang. As part of the Cornucopia Festival, Chef Dang’s Taste of Vietnam menu showcased his mastery of modern culinary techniques rooted in tradition and a commitment to sustainability. The evening combined thoughtful storytelling with a four-course meal inspired by Vietnamese flavours and Pacific Northwest ingredients.
Chef Quang Dang has built an illustrious career at some of Canada’s most notable restaurants, including Joe Fortes, West Restaurant, and Araxi in Whistler. His dedication to sustainability and refined West Coast cuisine shines through in his cooking, and his menu for the evening was no exception. Each dish highlighted seasonal ingredients and celebrated Vietnamese culinary traditions in fresh and unexpected ways.
The event opened with a Vietnamese salad roll featuring hand-peeled shrimp, sunchokes, and a sweet chili lime sauce. This dish offered a refreshing balance of flavours, with the bright tanginess of the sauce complementing the delicate sweetness of the shrimp.
Next, Manila clams braised in coconut caramel with cherry tomatoes and fresh basil provided a rich and aromatic second course, paired with crunchy bread that was perfect for dipping.
The third course brought Two Rivers beef prepared “shaking style” with Pemberton onions and braised local kale. This dish delivered savoury umami depth, enhanced by a blend of soy and fish sauce.
Finally, the dessert, Che Ba Mau (Three Bean Drink), featured slow-cooked mung beans, pandan jelly, and fresh coconut milk. The combination of textures and subtle sweetness provided a delightful conclusion to the meal.
This culinary journey not only reflected Chef Dang’s Vietnamese heritage but also his passion for the diverse ingredients of the Pacific Northwest. The event was an inspiring exploration of flavours, leaving guests with a deeper appreciation of the artistry behind sustainable, ingredient-driven cuisine.