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.
August 31 diner amical
The Edmonton Bailliage held a very different BBQ event at the Highlands Golf Club on August 31. This was the Bailliage’s first event since the Canada-wide Covid-19 shutdown in March and is a precursor to more planned events for the remainder of the year in September, October and November. As the hospitality industry has begun to work its way back, the majority of the Baillage’s members indicated their willingness to attend dinners via a survey and this was the first step in that long road back.
A total of 26 attendees, including 6 invited guests, enjoyed their first Dinner Amical since the loosening of Covid-19 restrictions in the province at Hop Scotch Dinner Club in downtown Halifax. The theme of the dinner was to celebrate and highlight Nova Scotian producers and the abundance of foraged, locally grown, fished and farmed products that are available in this beautiful Canadian Province on the Atlantic coast.