Shake, Savour, Celebrate: Dine Out Van’s Culinary + Cocktail Collabs

Dine Out Vancouver is back, bringing with it the much-anticipated 9th annual World Chef Exchange! This year, don’t miss the debut of the Bartender Edition, featuring Eric van Beek of Handshake Speakeasy—ranked No. 1 on the World’s 50 Best Bars—shaking things up with Prophecy’s Jeff Savage. Plus, savor unforgettable dining collaborations with award-winning chefs from San Diego and Chicago at MICHELIN-recognized Vancouver restaurants. It’s a culinary celebration like no other—perfect for food and drink lovers!

To celebrate, we’re bringing you three recipes from the chefs at three incredible Vancouver restaurants, so you can bring some of the Dine Out experience home! Enjoy! —Vita Daily

Prophecy Classic Nog

• 475 ml Hennessy VS
• 475 ml Appleton VX
• 475 ml Bulleit Bourbon
• 1,200 g Egg Yolks
• 960 ml Heavy Cream
• 960 ml Half and Half
• 950 ml Whole Milk
• 907 g White Sugar
• 2 tsp Nutmeg (Freshly Grated)
• ½ tsp Allspice Powdered
• ½ tsp Cinnamon (Powdered)

Separate Yolks from Whites and store them separately. Beat the Yolks with the sugar and spices in a large mixing bowl until the mixture lightens and falls off the whisk in a solid ribbon. Combine Dairy, Alcohol and Salt together in large Cambro. Slowly beat the Egg Yolk Mixture into the Dairy and Alcohol Mix until thorougly combined. Seal and store in fridge.

Suyo Haida Gwaii Halibut Ceviche

Serves: 4

• 1 pound Halibut loin, diced in even cubes
• 1 red onion thinly sliced, soak in iced water
• ½ bunch chopped cilantro
• 1 tbsp rocoto pepper paste
• 1 unit sweet potato, roasted and sliced
• 1 unit choclo, aka Peruvian corn
• 150 g cancha, aka Peruvian corn nuts
• 1.5 cups Leche de tigre (see recipe below)
• To taste kosher salt

In a cold metal bowl place diced halibut and season with kosher salt. Place in the refrigerator for 10 minutes. After 10 minutes, add rocoto pepper, chopped cilantro and leche de tigre. Mix thoroughly. In a cold bowl, place the seasoned halibut with leche de tigre. Place on top sliced red onion, and garnish with sweet potato, cancha and choclo.

For the leche de tigre:

• 1.5 L lime juice
• 500ml fish stock
• 120 g white onion, roughly chopped
• 1 bunch cilantro stems
• 75 g celery, roughly chopped
• 45 g ginger, roughly chopped
• 3 cloves garlic
• 1 unit aji Amarillo whole, seeds removed
• 3.5 tbsp kosher salt
• 3 tbsp umami salt

In a metal bowl combine onions, celery, ginger, aji Amarillo and mix them with kosher salt. Let this mixture sit for 30 minutes. After 30 minutes, place in a blender cup all remaining ingredients along with seasoned mix. Strain through a fine sieve and rectify seasoning accordingly.

Anh and Chi Homemade Lemongrass Chicken Curry

Serves: 4
Time: 1.5 hours

• 1.4 kg Free-range bone-in chicken
• 2 tbsp Curry powder
• 1 tbsp Sugar
• 3/4 tbsp Sea salt
• 3 tbsp Shallots, diced
• 2 tbsp Garlic, diced
• 1 tbsp Anatto or chili oil
• 0.5 kg Small potatoes
• 0.5 kg Sweet potatoes
• 4 tbsp Vegetable oil
• 5 stalks Lemongrass
• 250 ml Chicken stock
• 1 whole White onion
• 1 litre Water
• 400 ml Coconut milk
• 2-4 tbsp Anh and Chi’s Me’s Chili Fish Sauce
• 3/4 tbsp Black pepper
• 4 Calamansi, halved
• 1 Baguette

Chop chicken into 2”x2” pieces. Marinate chicken with half of the curry powder, sugar, sea salt, half of the diced shallots, half of the diced garlic, annatto or chilli oil. Set aside for an hour. In the meantime, cut potatoes into 1”x1” chunks and drizzle with olive oil. Pan roast in an oven pre-heated to 350°F, or broil on low for 10 minutes or until slightly brown.

In a large wok or pot on medium to high heat, add vegetable oil, remaining diced garlic, remaining diced shallots, remaining curry powder, lemongrass, and marinated chicken. Sear chicken on medium-high heat. Add onion and chicken broth. Top off with water until chicken is covered. Bring to a boil. Add all potatoes and coconut milk. Simmer uncovered on low heat for 15 to 20 minutes. Finish with Anh and Chi’s Mẹ’s Chilli Fish Sauce and salt and pepper to taste. Serve with toasted French or Vietnamese baguette, salt and pepper to taste, and calamansi to dip.