Two weeks ago today, a day of crazy rain showers gave way to a wonderful evening of food, drink and design at the third annual Dine by Design East gala event. This fundraiser for the NSCAD Amber Harkins Memorial Scholarship is part of the overarching Dine by Design East, a four-day long affair of fashion, design and fantastic food, presented by East Coast Living Magazine. Read more about the event and it’s backstory. I also attended a cooking demo by Diandra Phipps, vegan chef and owner of Envie: A Vegan Kitchen, on the Saturday afternoon following the gala.
Entering the Olympic Community Centre, this year I was again struck by it’s transformation. Talented and imaginative local designers and architects completely (from scratch) built their spaces (a 10×10 booth), making the hall completely unrecognizable. Each designer or design team is paired with a local chef — I was lucky enough to be on the media tour, so we had early access to the food and drink. Strolling through with East Coast Living’s editor Janice Hudson, and a food-writing colleague of mine Lia Rinaldo, we had the luxury of sipping on the delicious welcome cocktail, chatting with the chefs and getting descriptions of what we were eating. Along with a bubbles bar, a cash bar featuring cocktails made byJeffrey Van Horne of Lot Six (plus local beer and nice wine), music, an upstairs art gallery and silent auction — the Dine by Design East Gala really nailed the atmosphere and offering. Plus the crowd was well-dressed, enthusiastic and really into the food. My kind of people! Here are a few food highlights:
King oyster”scallops” with charred pepper clay, hana nori, presented on oyster half-shells. By Diandra Phipps with Envie.
Soy confit duck with curry crumb, five spice BBQ, kimchi foam and fresh cilantro. By chef Luis Clavel.
Brown sugar-cured salmon, pickled cherries, creme fraiche. By Field Guide. Their food had a theme of Rolling Stones songs.
Beef brisket with deep-fried gnocchi, curds. By Kitchen Door Catering.
Dennis Johnstone serving from a chunk of ice. His theme was “no waste”.
Mascarpone filled local cherry tomatoes with crispy basil, balsamic drizzle. Scanway Catering & Stubborn Goat Gastropub.
Check out the full photo gallery below: