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Pacific Institute Of Culinary Arts Asian Heritage Food & Wine Dinner

Cultures and cuisines collide in creative ways when Canada’s Top Chef finalist and Executive Chef-in-Residence, Dez Lo, and new Blue Hat Bakery-Café & Bistro GM at Pacific Institute of Culinary Arts General Manager Anna Collard co-host an exclusive Asian Heritage Food & Wine Dinner Party in honour of Asian Heritage Month at PICA’s Blue Hat Bistro on Thursday, May 25th.

Pacific Institute Of Culinary Arts Hosts Asian Heritage Food & Wine Dinner May 25

Guests will boisterously gather at a casual communal table to enjoy an amuse, along with five courses of mouth-watering fare such as Fried Oysters & Tartar Sauce, BC Spot Prawn Summer Roll, Sweet Potato Poutine Dumplings and Tom Yum x Bouillabaisse from Top Chef Canada Season 10 finalist Dez Lo.

Each dish finds its perfect pair in wines that showcase the very best Old and New World terroir curated by PICAchef’s new restaurant and events General Manager & Wine Director, Anna Collard, who also happens to be an award-winning sommelier.

Collard, who oversees PICAchef’s Blue Hat Bakery-Café and Bistro Events along wine and cooking classes, recently joined the PICA family after time leading the teams at Victoria’s The Courtney Room, Liquidity Winery in Okanagan Falls and major part of the events team at the Naramata Inn.

Asian Heritage Wine Dinner Party Menu

Thursday, May 25 At 6:30 P.M.

Tickets $175 includes gratuities,

    • Fried Oysters + Tartar Sauce
      • pickled mustard greens, nuoc cham, lime, fresh dill
      • Pairing: Ridgeview Wine Estate ‘Bloomsbury’ NV,Sussex, UK 
    • BC Spot Prawn Summer Roll
      • cucumber, pea shoots, pickled beets,fermented black bean vinaigrette
      •  Pairing: Niepoort ‘Drink Me NAT’Cool! Branco’,Vinho Verde, Portugal 
    • Sweet Potato Poutine Dumplings
      • 5 spice gravy, homemade paneer cheese 
      • Pairing: Weszeli ‘Langenlois’ Grüner Veltliner,Kamptal, Austria 
    • Tom Yum x Bouillabaisse
      • cod, halibut, prawns,tomato, lemongrass, fennel 
      • Pairing: Lightning Rock Elysia Vineyard Viognier,Summerland Bench, BC 
    • Duck Confit Sticky Rice
      • shiitake, salted duck yolk sauce, chili oil, fried shallots 
      • Pairing: Sarnin-Berrux ‘Le Bojo Sutra’ Beaujolais Nouveau,Beaujolais, France 
    • Lychee Martini Granita


A limited number of tickets to the Asian Heritage Food & Wine Dinner Party are available for $175 per person and include gratuities at