This event will explore the fusion between Italian and Japanese cuisine within the walls of Hachiro Ramen Bar. The menu will be outside the realm of what Hachiro traditionally serves, and their talented mixologist will be offering an optional beverage pairing to go along with the meal. Unfortunately, we won't be able to accommodate vegetarians/vegans.

Menu:

Furikake Focaccia

castelvetrano olives, smoked herring butter

Zensai Italiana

grilled octopus salad

zucchini misto a la takoyaki

Japanese eggplant antipasto w/ sesame cream

kombu cured scallops, olive oil, rice wine, bottarga

cucumber sunomono, anchovy vinaigrette

Koji Grilled Whole Branzino

hijike carrot salad, yuzu vinaigrette, black sesame

Squid Ink Pasta

uni cream sauce, chorizo confit baby octopus, ikura, furikake, sliced guanciale,

Hay-Aged Grilled Duck Breast

kinpira gobo salad, umeboshi jus, umami rice cracker

Matcha Tiramisu

red bean

Here is a bit on the chefs:

Evan Elman

Owner / Founding Culinary Director / Vancouver Private Dining

Evan Elman is a chef and entrepreneur hailing from Boston, now based out of Vancouver, BC. After graduating from The University of British Columbia (UBC) in 2013 he decided to follow his passion for cooking.

Evan has traveled to exotic locations as a cruise ship chef in Antarctica, and a Sous Chef on the remote island of Haidi Gwaii. Evan has also worked with the Hawksworth Group in Vancouver and orchestrated pop-up dinners in New York City, hosted by Samy Road, and attended by diners from the New York Times, Food & Wine, and Complex Magazine among others. Evan also worked as the Chef de Partie at Relais & Châteaux’s Wedgewood Hotel & Spa, a 5-diamond hotel in downtown Vancouver.

Most recently, Evan landed his first Executive Head Chef position at Dinner in the Sky, which inspired him to create his private dining service, Vancouver Private Dining.

In year 2 of business, Evan’s private dining business has 6 full-time staff, and through new partnerships, Evan has begun opening “Ghost Kitchen” concepts in the Lower Mainland of Vancouver, namely Urban Tadka. Urban Tadka offers traditional Indian Adwahi Cuisine and has now branched into retail products that are available through local grocery chains.

Warren Chow

Culinary Development Director / Vancouver Private Dining

Warren Chow is a BC native and has had an interest in cooking from an early age. Upon completing culinary school at VCC, he started developing and honing his kitchen skills throughout the province. Warren has held positions at The Peartree Restaurant, The Delta Grand Okanagan, and Mission Hill Family Estate Winery before moving back to Vancouver in 2017 and landing his first Executive Chef role with Juniper Kitchen & Bar at 25. Most recently, Warren was at the helm of award-winning restaurant Bauhaus before joining the Vancouver Private Dining team.

Warren is traditionally French cuisine trained, but with a deep connection to the Pacific Northwest, he can merge and highlight the best produce and seafood British Columbia offers. His motivation and inspiration stem from taking something that nature, producers, farmers, foragers, or fishermen have provided and creating memorable dishes for guests, friends, and family to enjoy.

As the Culinary Development Director for Vancouver Private Dining, Warren takes the lead on creating seasonal, local, and fresh customized menus tailored to each client in mind. With incredible attention to detail and his industry experience, Warren is ready to create a memorable meal for your special occasion.