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2020 Bailliage de Vancouver
Just when it started to look like Covid 19 had put the kibosh on any possibility of holding a culinary gathering in Vancouver in 2020, the Bailliage found a safe and successful way to dine and celebrate – an open-air, socially distanced luncheon on the expansive upper deck of the Royal Vancouver Yacht Club (RVYC) overlooking Burrard Inlet and Jericho Beach. Indeed, it couldn’t have been more perfect.
On Sunday, August 16th, under a cloudless summer sky, 34 members of the Vancouver Chaîne came together at the RVYC to enjoy a Summer Luncheon by the Sea, prepared by executive chef Patrick Beaudoin with wine pairings by sommelier Tracey Robertson. Chef Beaudoin’s custom menu beautifully showcased the best of West Coast seafood, including Haida Gwaii scallop, West Coast tuna (prepared three ways), BC sockeye salmon and pan-seared local halibut, paired with a selection of French and BC wines.
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