The Hard Art Supper: Gastropod @ Casa Irwin-Hills

The Date: Thursday, October 9th, 7pm

The Chef: Angus An

Born in Taiwan, armed with a fine arts degree and a passion for architecture, and trained in some of the best cooking schools and kitchens of New York (French Culinary Institute, Jojo), Montreal (Toqué), Bray (The Fat Duck) and London (The Ledbury, Nahm), Angus An is one of Vancouver's most imaginative and accomplished chefs. His Kitsilano restaurant, Gastropod, co-owned by Vancouver conceptual artist Ken Lum, won Gold for Best Fine Dining and Silver for Best Design at the 2007 Vancouver Magazine Restaurant Awards.

"This is modern West Coast cuisine—gorgeous and sensual, but with a brain."

Angela Murrills, The Georgia Straight

"All I want for Christmas is another perfect night at Gastropod… [D]inner was nothing less than amazing -- hit after hit of elegant simplicity on a plate, dexterously balanced with dazzling depths of flavour.

Alexandra Gill, The Globe & Mail

"Angus An's dishes balance lovely food that blurs the lines between European and North American cuisine, with just a touch of Asian."

Mia Stansby, Vancouver Sun

Gastropod, 1938 W. 4th Avenue, Vancouver -- 604 730 5579

The Hosts: Jane Irwin and Ross Hill

Jane Irwin is a Vancouver artist and patron who has served on the boards and juries of many organizations, including Artropolis, The Community Arts Council of BC, The Canadian Craft Museum, and the BC Crafts Association. Past President of the Contemporary Art Society of Vancouver, Jane is also on the Advisory Board of The Canadian Art Foundation and the Board of Trustees of The Vancouver Art Gallery.

Ross Hill is the Managing Partner of Hill's of Kerrisdale, Ray Rickburn and Blue Ruby Jewellery. He is the Vice President of the Board of Directors of the Contemporary Art Gallery.

The Menu: Canapés: Citrus cured salmon gravlax with smoked crème fraiche, potato cracker; Rillette de canard (fried Polderside duck confit); Truffle zabaione (truffle infused sabayon, shaved black truffles); Oyster shooters (Cortes Island oysters, Sauternes jelly, shallot reduction, horseradish foam); Matsutake soup (Matsutake mushroom, micro celery, pine nuts). Dinner: Sloping Hills organic pork (brined, sous vide, served with truffled potatoes); Confit Pacific halibut with blackeye pea and sofrito stew. Dessert: Michel Cluizel's chocolate pot de crème with long pepper madeleines.

The Wine Steward: Barbara Mills of That's Life Gourmet.

The Price: $150 per person. All net proceeds to the Scotty Hard Trust

To book or for more information, contact scottyhardsuppers@gmail.com.