Vancouver has such an expansive food scene, which includes dinners enjoyed in restaurants and meals had within the comfort of your own. In this case it was a little from column A and little more from column B. Tonight I was covering a private chef experience presented and enjoyed in the home of Chef Kevin, the man behind “Chateau K”.
In the glamorous comfort of his 18th floor, downtown Vancouver home, your fee and time includes his expansive city view, overlooking the majestic Coal Harbour.
Basically you have free reign of his home, wherein you can mix and mingle with your company. To see how we utilized our time between courses, check out my latest YouTube video on my channel: MaggiMei.
Each dinner he hosts requires a minimum of four attendees, with a maximum of six. It is $100 per person for a five course menu, and honestly, considering what you get and the flavour of the food, this is a steal. I have tried other private chef dinners that cost a lot more at a “discount”, and they gave me a lot less food with a lot less satisfaction. I liked everything our chef of the evening presented to me, and found each dish stunningly beautiful. Impressive considering it is just him prepping and preparing as you socialize and make yourself comfortable in his home. And this includes using his toilet paper, helping yourself to his sound system, and playing with his adorable dog: Panna Cotta Lavender Lin.
If you are looking for something specific, or wish to have your dinner themed, Chef K is able to accommodate it. He suggests looking through is Instagram account: @Chateau_K for inspiration. Although I strongly suggest leaving the ball in his court, and being surprised with what is presented in front of you. Similarly, you can book his service through a direct messages via Instagram.
And with the festive winter season fast approaching, those looking for a different way to gather your group of friends or family, he is now taking Christmas dinner bookings. This specialty occasion is $125 per person and the menu includes classic Christmas flavours like cranberry dressing, red wine braised beef, mulled wine poached pears, and egg nog foam.
Our meal tonight was less festive, but just as tasty. We started with his signature dish: a “Chilled green tea soba with Bella coola spring salmon, ikura, and baby arugula; in a creamy sesame-yuzu dressing”. The flower petals take it to the next level in aesthetic, that and the perfectly spun green noodles. The salmon is slow baked and barely cooked, he nailed the intended soft, half sashimi texture perfectly. It is a brilliantly balanced dish and my absolute favourite of the night. Chewy noodles, juicy fish, and fresh greens coming together in a tangy sauce. And best of all, he doesn’t skimp on the ikura, if it is on the plate, he wants you to taste it.
Next was some “Portobello and shiitake ravioli, dressed in a butter miso cream, and topped with crispy Brussels sprouts leaves, toasted pine nuts, and parmesan”. Incredibly rich and deliciously decadent, three handmade ravioli rounds are all you need. The pasta was tender and already I was associating the man behind the Chef’s smock with scratch made noodles. For Christmas these ravioli rounds will be dyed with red beet juice and green peas for a more festive appeal.
I continued to be excited by the next pasta dish, we definitely weren’t going to leave hungry. “Fresh hand cut tagliatelle with unagi, crispy caramelized shallots, and tobiko; dressed in tare beurre blanc. A mix of sweet and salty with el dente noodles and flamed kissed unagi (eel). This was a close second to the position of my favourite dish of the night.
The “San marzano and sacha braised beef short rib with wild mushroom, risotto and tomato gravy” featured short ribs from “H-Mart”, which our chef declared the best in the city. This is especially with the tomatoes he uses in the braising liquid, letting it braise for three hours with some soy sauce. Unfortunately, I found the beef a tad on the salty side, luckily the mound of risotto to pair with it helped. It was sticky and thick, creamy with a mushroom-soup quality to it. I liked the wasabi tobiko accent, as it created a literal pop of flavour. It gave us a a nice contrast to all the other similarly softened textures.
Our meal ended with a delightful “Chocolate mocha panna cotta, served with a lavender creme Chantilly, pomegranate, and pistachio crumble”. I am admittedly not a fan of chocolate, but scraped my plate clean of this perfectly jiggly dessert. It was light and airy with the best characteristics of eating jello and pudding all rolled into one. Everything else offered their textures and their taste to help give you contrast and change on the plate.
Would I come back? – Yes.
Would I line up for it? – n/a.
Would I recommend it? – Yes.
Would I suggest this to someone visiting from out of town? – Yes.
A delicious meal and a wonderful way to dress up a group gathering. Having seen the food and now getting to taste it, the plates live up to their photos. A great gift to give and a great way to treat a travelling friend: a view of Vancouver like no other. Don’t deny your cravings.