2014 Chefs Across the Water


1st Event

Monday June 16, 2014

Executive Chef Chris Stewart of Mission Hill Winery
For the 2014 Chefs Across The Water's first event, Hastings House Country House Hotel is proud to welcome Chef Chris Stewart of Mission Hill Winery to prepare a five course dinner in our Hastings House Dining Room Monday, June 16th, 2014
Chris Stewart joined Mission Hill Family Estate in 2012. As Executive Winery Chef, he oversees the winery’s entire culinary program; including mentorship for the brigade at the Terrace Restaurant, hosting fine dining events, and designing the curriculum for Mission Hill’s culinary education program.
Chef Stewart works hand in hand with local farmers and purveyors who grow organic produce and fruit specifically for the winery kitchens, all of which are complemented by herbs and vegetables from the winery’s organic varietal gardens. He is committed to and believes in environmentally friendly sources of food and practices such as Ocean Wise Program™ to ensure the winery’s seafood ingredients are not only the freshest, but are the best for the long-term sustainability of our


2nd Event

Monday September 15, 2014

Maenam resized

Chef Angus An of Maenam Restaurant, Vancouver


Simplicity, innovation and balance are the key ingredients in the philosophy behind the authentic Thai dishes at chef Angus An’s Maenam. His menu is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while respecting the tradition and origin of each recipe. With inspiration found in frequent travel, the menu at Maenam is ever-changing but always served with a nod to its traditional context, be it family-style dining or riffs on Thai street food.
Cellaring one of the most exciting Riesling collections in Vancouver, the wine list at Maenam is a food-focused undertaking concentrating on lighter reds and a spectrum of aromatic whites. Award-winning sommelier Kurtis Kolt creates a list that evolves as quickly as chef An’s menu, spanning a range of old and new world styles, with a special focus on the best of British Columbia.
Bartenders Kristi Linneboe and Tanya Roussy collaborate with the kitchen, developing a cocktail list that boasts complex flavours that harmonize with chef An’s cuisine. Each cocktail crafted behind the bar at Maenam highlights the expressive potential of premium spirits, liqueurs, and ingredients. Exotic flavours like pomelo, salty plums, lemongrass and tamarind add an Asian twist in drinks to accompany a meal or keep you happily perched on the bar for hours.
Designed by Vancouver based Scott Cohen in collaboration with artist Ken Lum and owner Angus An, Maenam’s design is a combination of clean, cool lines warmed by soft Douglas Fir panels, organic cork and lacquer tables and custom leather chairs and banquettes. Splashes of pink, green and orange offer a nod to the unofficial colours of Thailand, while custom light fixtures illuminate the terrazzo bartop and handcrafted Thai artefacts decorate the walls of the minimalistic setting.
ANGUS AN, Chef and Owner
Angus An began his culinary training shortly after completing a fine arts degree at the University of British Columbia. Enrolling in New York’s prestigious French Culinary Institute (FCI), Angus was given the opportunity to work under several of the world’s culinary greats including Jacques Pépin, Alain Sailhac and André Soltner, while apprenticing at Jean-Georges Vongerichten’s legendary Jo-Jo.
After graduating from the FCI, Angus moved to Montreal to work for famed chef Normand Laprise at Toqué. It was under Laprise’s careful watch that Angus learned to create dishes that boast both complexity and simplicity, now a hallmark of his culinary style. After several years at Toqué, Angus moved to London where he continued to train in Michelin-starred restaurants including The Ledbury, The Fat Duck and Le Manoir aux Quat’Saisons before taking a position working under chef David Thompson at Michelin-starred Thai restaurant, Nahm. Working with Thompson, Angus’s eyes were opened to layering and balancing intense flavours while respecting centuries-old recipes and traditions. It was also where he met his wife and now business partner, Kate.

                                                 5 Course dinner featuring the unique cuisine of Maenam Restaurant.

                                                               Seating at 7:00pm Monday, September 15th

                                                                                                                                            make your reservation by calling 1-800-661-9255

Contributing to our Island Farmers
Proceeds from this event go to Salt Spring Agricultural Alliance's effort to establish a produce cold storage and production facility. previous years events contributed $3000.00 towards the now operational Salt Spring Island Abattoir. Hastings House Country House Hotel is proud to contribute to these and other worthwhile projects to support our island farmers and livestock producers who in turn provide our dining room with the freshest, highest quality ingredients our loyal patrons deserve.