Another Best of the West Win for PARC 

The PARC culinary team has done it again! They successfully clinched a spot on the winner’s list at the annual Harmony Arts Festival’s Best of the West culinary competition.   

West Vancouver’s waterfront was buzzing with excitement on August 6th as participating teams from some of the Lower Mainland’s top kitchens served up their finest plates against a backdrop of ocean views and live music. It was an evening of delicious food and wine pairings with a twist: this year’s winners were chosen both by judges – and by the participating audience.  

And the People’s Choice Award Goes to…PARC! 

A huge congratulations to the PARC team for clinching the People’s Choice Award!  

Our North Shore culinary team, including Chef Ferdinand, Chef Ben, Chef Josef, and our Director, Culinary, Yvan Burkhalter created an exquisite pairing, which included Meadow Valley lamb loin with chimichurri oil, local raspberry and roasted beet puree, BC fresh local potato fondant, and smoked paprika tuile paired with Hester Creek Cabernet Franc.  

“With these wins under our belts, we are more motivated than ever to push boundaries, elevate our craft, and continue representing our organization with pride,” Chef Ferdinand said. “I’m committed to leading our team with vision and purpose, and to fostering an environment where every challenge becomes an opportunity to grow and shine.” 

There’s nothing better than being chosen by the people we serve, and we’re thrilled to celebrate this win alongside the judges’ winning selections:  

• OEB Breakfast Co paired with Blue Mountain Winery in first place 

• Wooden Fish paired with Joie Farm Winery in second place 

• Bar Olo paired with Tommasi Wines in third place 

Congratulations to all the winners!  

Our Longstanding Culinary Culture 

Culinary excellence has been part of our culture at PARC since our very inception. Dining well isn’t just part of our daily routine, it’s a core pillar of our Active Living™ program – designed to foster a healthy, active and joyful life with genuinely tasty, fresh and nourishing food.  

Every PARC residence has an in-house team of top-notch chefs who approach each meal as an opportunity to balance gourmet artistry with nourishing ingredients in combinations that tantalize the palate, spark conversation and leave a lasting impression.  

Every day, our teams strive to create dishes that delight our residents and support overall wellness – and every plate is crafted and served with care. Find out more about our food philosophy. 

Celebrating Our Many Best of the West Wins 

PARC has a long history of supporting local organizations and participating in community events, and Best of the West is no exception. For us, it’s come with the pride of recognition for our hard work and dedication to creating meals that truly shine.  

Over the years, we’ve had the honour of taking a top spot in this competition many times! In fact, this year marks our tenth win. For that, we are truly grateful. 

• 2024 – First place: Smoked and braised boneless beef short rib, white corn polenta, Ancho chili prawn, mango, fennel chip, and micro arugula, paired with Hester Creek Estate Winery’s The Judge. (Read about last year’s win here).  

• 2023 – First place: Sous vide lamb loin accompanied by celery root mash, local blackberry demi-glace and bacon jam, and paired with a 2019 Athene from Burrowing Owl Estate Winery. 

• 2022 – Second place: Smoked sablefish with arugula, apple and fennel slaw, citrus caviar with Painted Rock Estate Winery Rosé 

• 2020–2021: (No event due to COVID) 

• 2019 – First place: Alder-smoked sablefish, accompanied by yuzu-marinated king oyster mushrooms and black truffle caviar, and paired with a fruity Chardonnay 2017 from the Okanagan’s Blue Mountain Vineyard and Cellars 

• 2018 – Third place: Braised pork cheeks, crispy prawn sushi roll, hon shimeji mushrooms, honey caraway jus, pickled ginger foam 

• 2017 – Second place: Sous vide lobster tail with pineapple salsa and rainbow tobiko paired with Laughing Stock Chardonnay 

• 2016 – First place: Black Apron Angus braised beef with harissa spiced tiger prawns, fennel confit and puréed local organic yam potatoes, paired with Burrowing Owl 2013 Athene 

• 2015 – First place: Vegan wild mushroom tart with smoked chipotle and Kraus Farm blackberry reduction paired with a 2012 Tempranillo from Stag’s Hollow 

Of course, wins like this aren’t just about accolades – they’re a reflection of the genuine care, dedication and commitment that go into every meal we serve. 

Curious about our dining experience at PARC? Book a tour and come taste it for yourself!