What is this thing called Showdown?

NBA stars.  Soccer’s best.  An urban field.  A sweet 8-a-side game of futbol in the middle of a city benefiting children’s programs on three continents.

On Friday, September 18th, as part of the weekend’s festivities, Nash attended a $1500-a-head dinner, organized and hosted by David and Manjy Sidoo at DB Bistro Moderne.

The sumptuous 4 course dinner, with proceeds going to the Steve Nash Foundation, was prepared by Stephane Istel and Daniel Boulud. Guests mingled with the likes of Nash, Trevor Linden, the Aquilinis and others. Attendees also received a $1400 tax receipt.

The event, a cocktail party to introduce Vancouver’s who’s who to the newly designed addition to the City’s fine-dining scene, included mingling, tasty beverages created by the restaurant’s all-star cast of mixologists, a few words to the audience by Boulud and David Sidoo as well as over 35 different types of canapes to sample throughout the evening.

DB Bistro Moderne opens formally for lunch and dinner on December 10th, 2008. Lumiere also opens for dinner on December 10th, 2008.

Lumiere is located at 2551 West Broadway Avenue, Vancouver.
Lumiere 604-739-8185 | DB Bistro Moderne 604-739-7115

WEBSITE: www.lumiere.ca

More photos from the event, the staff and what was served at the opening cocktail party, after the jump.More photos:

The staff:

David and Manjy Sidoo with Chef Daniel Boulud are pleased to present

Paul Quinn – General Manager, DB Bistro Moderne/Lumiere

Jerome Delpuch – Wine Director, DB Bistro Moderne/Lumiere

Mik Piltz – Assistant General Manager, DB Bistro Moderne

Ali Maher – Maitre D’, DB Bistro Moderne

Kevin Van Hullebush – Sommelier, DB Bistro Moderne

Cameron Bogue – Bar Manager, DB Bistro Moderne/Lumiere

Michael Lawrence – Assitant Operations Director, The Dinex Group

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Dale MacKay – Executive Chef, DB Bistro Moderne/Lumiere

Stephane Istel – Chef de Cuisine, DB Bistro Moderne

Nathan Guggenheimer – Sous Chef, Lumiere

Carl Heinrich – Sous Chef, DB Bistro Moderne

Fabrizio Salerni – Corporate Chef, The Dinex Group

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Bruno Feldeisen – Executive Pastry Chef, DB Bistro Moderne/Lumiere

Suyin Wong – Pastry Sous Chef, Lumiere

Chad Yamagata – Pastry Sous Chef, DB Bistro Moderne

Eric Bertoia – Corporate Pastry Chef, The Dinex Group

The canapes for the evening of December 1st, 2008:

SAVORY

Tarte Flambee Alsacienne
Wild Mushroom Arancini
Gougeres with Espellette Pepper
Tuna and Meyer Lemon Confit
Smoked Salmon ‘Mille Feuille’
Lettuce Roll with Curried Dungeness Crab
Beet and Vodka Curried Hamachi
Duck and Green Peppercorn Terrine
Saucisson de Lyon en Brioche
Tunisian Beef Brik with Harissa
Berkshire Pork Belly ‘Rillons’
Croque Monsieur ‘Bar Boulud’

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Boudin Blanc with Glazed Apple
Boudin Noir with Celery Root Mash
Bacon Vieled Arctic Char with Parsnips
Lamb Shoulder with Tarbais Beans
Burgundian Snails with Spatzle
The ‘db Burger’
Squash Ravioli with Brown Butter Emulsion
Curried Prawns with Apple and Cauliflower
Lobster Bisque with Tarragon Chantilly
Poularde a la Creme, Black Truffle
Poached Cod with Citrus and Carrot
Cumin Marinated Fluke with Radish
Sweetbread and Ziti Tourte

SWEET
Manjari Chocolate and Tahitian Vanilla Tart
Blueberry-Orange Coupe Glacee
Lime Floating Island, Pink Praline
Guanaja Chocolate-Mocha Bar
Caramelized Pineapple, Cocnut Rice Pudding
Apple Confit with Sable Breton
Pistachio/Morello Cherry Vacherin
Macaron a l’Orange
Warm Madeleines
Jasmine-Earl Grey Chocolates

CHARIOT DE FROMAGES

More information:

Please direct all press inquiries to:
Shalina Kajani | T: 604.801.5477

2551 West Broadway Vancouver, BC V6K 2E9
Lumiere 604-739-8185 | DB Bistro Moderne 604-739-7115
www.Lumiere.ca

We’ve been covering this story since earlier this year – to see our previous coverage, check out the following post, HERE.