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Multisensory Star Chef Soiree

Tonight Fairmont Pacific Rim is hosting a first of its kind immersive charity dinner, in support of the Arthritis Society of Canada. Titled the Multisensory Star Chef Soirée, the ”soirée blends culinary artistry, entertainment and philanthropy through sight, sound, touch and taste”. (As taken from the press release)

This evening is presented by Serein Properties and is an invite-only affair. We, as media was given a glimpse into this opulent dinner, featuring an abundance of truffle.

The night will fund childhood arthritis research, with the theme “food as medicine” which will explore the connection between diet and health. Curated by Normal Studio, the masterminds behind the globally renowned “Beyond Van Gogh” experience.

“Arthritis impacts more than six million people in Canada with an estimated three in 1,000 children affected by the disease. Although it is more prevalent than diabetes, heart disease, cancer, stroke, and dementia combined, it remains highly misunderstood and underfunded.”

As such, the society works to debunk myths and help children as early as 12-18 months. Arthritis is an autoimmune condition that causes inflamed joints that can lead to deformity. The goal is to fund research to increase knowledge, while looking for solutions that provide help and relief. One such program is a camp where kids afflicted are able to meet others like them.

The evening’s menu is 8 courses prepared by three Michelin star Chef Umberto Bombana, more affectionately known as the “King of White Truffles”.

As I have not personally experienced the full dinner, I will not be able to report on it truthfully here. However, from the teaser I did get, I can support the wine program featuring wine from Marchesi di Barolo, imported by the case from Italy, specifically for the occasion. This collection was hand selected by Chef Umberto in consult with his head sommelier. Each course a different fine wine.

We would get a taste of the Arneis Roero its salinity with notes of mineral and sea salt lent itself well to the seafood in the third course we would also get a chance to taste.

This was one of Chef Umberto Bombana‘s signature dishes. A tomato base cavatelli, pasta with shrimp and fresh local uni. I have never experienced such a texture from any pasta. A lovely starchy and firm chew from what resembled giant grains of rice. The tangy sauce drank like a soup as it pooled. Its tart acidity counterbalanced the sweetness of the shrimp. And although Uni was not necessary and it did not really add anything to the plate, it was a much appreciated garnish on top of it. This really showcased well what was in store for the evening.

That and the giant bowl of black diamond truffles from France that we got to gawk at and even pick up and smell, but could not pocket or taste. These Chef Umberto told us would go into a risotto, as well as shaved over quality Alberta beef, and even make an appearance in the desert course with braided poached pear.

We then got a look at the dining room to fully understand why this was described as an immersive dinner. Projectors shone images of falling water, wind blown foliage, and colourful underwater sea scapes over the white linens of the table and across erected walls. It did not surround completely covering all the walls, ceilings, and floors as expected; but it did offer enough movement and transitions to have you feeling caught up in the experience.

The following are the additional plates guests can expect. Without the menu listing or trying them I won’t be able to tell you much.

Fairmont Pacific Rim
1038 Canada Pl, Vancouver, BC V6C 0B9

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