Last night I was a guest to the VGH Time to Shine Gala. This is their annual fundraising gala, thanking past donors and collecting new donations for their cause. This is presented by Vancouver General Hospital and the UBC Hospital Foundation. Both of which are the leading charities investing in health care innovations in BC for over 45 years.
Together they have helped to collect and fuel nearly $2 billion in breakthroughs, advancing care for the most complex cases across the province. And tonight they were seeking generosity and further contributions to help continue to push the boundaries of what is possible in health care. Accelerating medical breakthroughs, improving access to care, removing barriers, and creating new pathways for underserved communities; all of which benefiting patients in BC first.
This was a ticketed event and the room was filled with leaders, innovators, families, and friends who have had cancer touch their lives and were ready to donate to help the Greater Than Cancer campaign.
One in two people in BC will face a cancer diagnosis in their lifetime and we heard from Genevieve McLean, who was a part of this statistic and knows this reality all too well. She has been diagnosed with cancer three times, and at each turn has looked to support and care from the Vancouver General Hospital (VGH) to beat it. She continues to fight against it today, but now, in the service of others.
The night saw fundraising through ticket sales, auctions, and asking for matches donations throughout our seated five course dinner. At evening’s end the occasion raised $3,098,218 for cancer research. One million of which was generously donated by an anonymous donor who declared that they would be matching everyone else’s donations up to a million.
I currently am not in a position to give so generously, but one day aspire to be able to. I was in attendance as a guest to one of the community sponsors. My friend Jeannie owns local luxury candle company Ollie & Co. She donated hundreds of her custom candles as table gifts for all the guests in attendance. As such a donor she was invited to attend the festivities and brought me along for the adventure.
The evening started with a Champagne Reception with sparkling Cava from a wall, or mixed cocktails at the open bar. The sponsored Cava was Vins el Cep Clos Gelida 4 Heretats Brut, Nature Gran Reserva 2019.
There were a couple of signature cocktails to match the evening’s Spanish floral theme, but guests also had the option of high balls and classic cocktails by request. The Gaudi Garden was a light Spritz of gin, chamomile, peach, lemon, and Champagne. Its non-alcoholic take was the Flamenco Fizz with non-alc gin, chamomile, peach, lemon, and Oddbird non-alc Spumante. The bar remained open throughout the night and guests were able to visit and order as many as they liked, drinking in the reception area, or taking their glasses back to their table.
Amongst the drinking and mingling, guests were able to take photos against backdrops with robust floral arrangements to mark the occasion. They even had a Photo Booth that gave you the option to make your photo AI, where it transforms you into a Spanish flamenco dancer.
We also saw live Spanish musicians and dancers, and AI tour of Barcelona during the Foundation Welcome. All before our dinner helmed by the chef who was flown in from Spain, exclusively for this occasion.
This is Chef Paolo Casagrande, Head of Cuisine at Lasarte Barcelona and a three-Michelin-star chef, part of Martin Berasategui’s acclaimed 12-Michelin-star culinary group. Together with his team, they have travelled to Vancouver to present their refined, modern Spanish haute cuisine.
The evening began with a premium Spanish Cava, generously sponsored by Roger Canals Estate Winery, setting an elegant and celebratory tone for the reception. Followed by a curated wine journey from Gallina de Piel Wines, also generously sponsored and specially imported from Spain. Each our perfectly paired.
During the reception there were small passed bites. The Ajiamarillo Tuna looked like custard in a sauce ramekin. It was tiny cubes of tuna, topped with a light mustard flavoured foam. I found the zest a little much and too salty, overwhelming any note of the fish.
We really enjoyed the Jerusalem Artichoke. A tasty spread with slightly spicy seasoning, over a crispy cracker. This we had a couple of.
Local importers of Spanish products, Arc Iberico were also on location. Carving up absolutely sumptuous slices of their Iberian Ham.
When time the ballroom doors open and guests flooded to their assigned seats. The room was romantic and rich with a sea of red flower arrangements, floating candles, and a canopy of blossoms. Major sponsors and donors were seated across two long tables that ran straight down towards the stage. Its background was a facade of a building with windows and doors, transporting us to a Spanish city square.
Our first course was Marinated Hamachi with Green Apple Juice and Licorice Emulsion. Shaped like a rose, this was a delicate and beautiful dish. The sauces added colour and Spanish flair, making the light fish richer.
It was beautifully paired Manar Dos Scixas 2024 (White Wine D.O. Ribeiro). The first sip was metallic with salinity and green apple on the nose. This was followed by notes of stone fruit, citrus blossom, and crispy pepperiness.
The second course was a Duo of Carabineros and Avocado, Celery, Tomato, and Mint. This was like a lobster bisque with a table-side pour over moment, the hot liquid melting the delicate mousse pattern and allowing it to merge with the soup. The highlight was the tender slice of the lobster, it was sweet and buttery smooth like spot prawn, well complimenting the silken richness of the dish as a whole. And for a little crunch there was a crispy slice of fried lotus root that also served as garnish.
Its pairing was the Manar Dos Seixas 2021 in magnum format. This was a more evolved and layered expression of our last wine, meant to showcase the complexity that comes with time. This was ripe orchard fruit with delicate herbal notes. A richer white to better align with our second seafood course.
This was followed with a third and much lighter seafood dish. Roasted Sea-Bass with Cañaíllas and Cockles Ragú, Velvet Crab Juice, Fine Cream of Hazelnut and Star Anise. This was a meatier fish and serving. Not fully cooked for a slightly fibrous chew, the fish was wonderfully prepared. We really enjoyed the brininess the calms added, creating more depth of flavour.
This we had with the Roca Del Crit 2023 (Red Wine D.O. Emporda). It had a lighter bouquet with juicy dark berries and fragrant Mediterranean herbs.
The room was the most excited over the Charcoal-grilled Beef Tenderloin with Huitlacoche, Smoked Corn Bon-Bon, and Noisette Butter. The beef was expertly prepared. Incredibly tasty with a melty gravy that made it bold, without bogging you down in richness. This was so well balanced.
Its pairing was the Esclafit 2019 (Red Wine D.O.Q. Priorat). The dark fruit and graphite notes with earthy nuances matched the irony feel of the rarer steak.
Our meal ended in a collection of desserts. Each person had their own deconstructed cake with artfully plated Coffee Cream, Cocoa, Black Garlic, and Raspberry. In this way you were able to pick and curate your own bites.
Then there was a collection of small bites for the table to share. Lemon curd cream puff, passion fruit cake, and chocolate tart.
In short, this was such a beautiful and indulgent evening, and all for a good cause. I am grateful to be a part of it and to see the generous spirit of humanity at work, first hand.
