Blair Rasmussen's Serrano-wrapped pork loin and espelette brandy prawn, Tim Pawsey photo

We reckon we’ve eaten our fair share of meals on the rubber chicken circuit. But I don’t know why I’m even saying that here, because the food at Vancouver Trade & Convention Centre is just about as far removed from standard convention fare as you can possibly imagine.

Last week’s Vancouver Playhouse International Wine Festival Trade Days Luncheon was a prime example.

The meal itself is always a politely frenzied affair, with 650-plus folks from all over the wine world in attendance, all wanting to taste everyone’s wine within a five table radius … and get through the proceedings in time to head for their pouring station in the tasting room.

We figure Vancouver Trade & Convention Centre executive chef Blair Rasmussen is the most under-the-radar chef in town. Yet he probably cooks for more people during the year than anyone else.

He had me at the Ocean Wise trio: BC tuna with crispy fennel, Vancouver Island Scallop with papaya and cilantro, and BC Halibut with truffle oil—which I enjoyed with gently citrus and peach toned Evans & Tate Margaret River Metricup Road 2010 Chardonnay (BCLS $19.99). The tuna was also a good fit with gooseberry toned Marisco The Ned Marlborough 2011  Sauv Blanc (BCLS $14.99) It’s a deal.
You can tell it was good: I forgot to grab the shot.

And the main course of serrano wrapped Berkshire pork loin and prawn was pretty amazing too.

What a rock star!

And such a nice guy to boot …

VTCC executive chef Blair Rasmussen (l) with visiting chef Tony Lawrence, Tim Pawsey photo