A crowd of Victoria聮s finest chefs turned out in force for a culinary celebration at Spinnakers brewpub Tuesday. They came for the launch of Flavours of the West Coast, Touchwood Editions聮 colourful cookbook inspired by the Cedarwood-produced TV series that airs on CHEK TV Mondays at 9:30 p.m. and Fridays at 4 p.m.Hosted by award-winning chef Steve Walker-Duncan, with input from rookie 聯celebrity chefs,聰 the show that celebrates local, sustainable and healthy food on culinary journeys around sa国际传媒 is now in its third season.The London Chef聮s Dan Hayes, Vancouver Island Salt Company聮s Andrew Shepherd and The Zero Mile Diet author Carolyn Herriot were just a few of the culinary wizards there whose recipes are featured in the book.The dozens of foodies who enjoyed Spinnakers聮 harbourside views, artisan beers and wine, and tasty gourmet fare included authors, athletes, musicians, media personalities and sommeliers, many featured as guest chefs.聯This room is bristling with talent,聰 exclaimed producer Karen Davies, who co-founded Cedarwood with husband Dai Davies.聯Everybody聮s here because of their love of sa国际传媒 and its local, sustainable food. It聮s been an honour and so exciting to do a show that brings together people with so much talent and enthusiasm.聰Familiar faces included Olympic gold medalist Adam Kreek, developer Ken Mariash, CBC Radio聮s Quirks and Quarks host Bob McDonald, FortisBC聮s Bob Anderson and Dutch Robinson, the New York-born R&B legend who recently relocated to Vancouver.Beaming positive vibes, the straw-hatted singer (whose credits include Marvin Gaye tributes and singing in Cirque du Soleil聮s Alegria and Zumanity shows) wowed the crowd with jaw-dropping versions of Stand By Me and his own My House.聯It was freaky to find out they actually played it,聰 Robinson said, reminiscing about how his version of Over the Rainbow with the Ohio Players was played at Judy Garland聮s funeral.Robinson, 66, hinted we might hear him sing while he聮s cooking 聯ratatouille with a twist聰 on Monday聮s episode.Noting Flavours of the West Coast is 聯telling a story about how we eat,聰 Spinnakers owner Paul Hadfield said he was happy to have Walker-Duncan come into their open kitchen 聯and play with fire.聰The show聮s host and Spinnakers chef Ali Ryan dazzled the crowd with a dramatic flamb脙漏 demonstration involving the pub聮s Hefeweizen wheat beer, garlic, caramelized onions and steamed mussels.聯I know people say it聮s a waste of good beer, but it聮s worth it in the end,聰 quipped Walker-Duncan as he ignited the flames.Inspired by recipes in the book, Ryan聮s tasting menu included pickled figs with tostadas, fried rabbit croquettes with blueberries, beet hummous with artisan crackers and beer scones with blackberry preserve.Hadfield said the culinary celebration was consistent with why he came here 30 years ago to make artisan beer.聯We聮re dealing with artisan foods,聰 the publican said. 聯It聮s the connection between people and the food of their region that defines who the people are as a culture, as opposed to globalization of the past 50 years. We聮re going back to the farm gates.聰Walker-Duncan admitted to being overwhelmed when he looked around a room full of people he has worked with.聯We聮ve done something that I think matters,聰 he said. 聯It will hopefully inspire people to do better whether purchasing or growing their own food, or sourcing products from where they know their food comes from.聰
