The Curator’s Table at the Fairmont Pacific Rim

A Table for Eight: Dinner with Friends at The Curator’s Table

Imagine you could invite anyone in Vancouver to join you for a once-in-a-lifetime dinner at the Fairmont Pacific Rim’s “The Curator’s Table,” a stunning custom-made table that overlooks the hustle and bustle of the hotel’s lobby and lounge. We did just that, and not surprisingly, what followed was a beautiful evening of delicious wine, delectable food and eminently interesting conversation.

Want to throw your own swanky party? If you’re looking for a world-class dining
experience at one of the most beautiful tables in the city, The Curator’s Table is truly the ultimate dinner party. The table is available for bookings nightly (with a minimum of 72 hours notice preferred), and priced starting at $250 per person.

The Guests

The fabulous guests (left to right): Fred Lee, Jay DeMerit and wife Ashleigh (McIvor) DeMerit, Jillian Harris, Karen Khunkhun, Janine Verreault and Tommy Europe

How do you go about choosing only six people to join you for dinner? We wanted the seats to be filled by people with engaging personalities and incredible life experiences, so we were gushing once we confirmed our final six: husband-and-wife duo Jay DeMerit (former Vancouver Whitecaps captain and TEDx speaker) and Ashleigh McIvor (Olympic gold medallist), Tommy Europe (BC Sports Hall of Famer and TV personality), Jillian Harris (former Bachelorette and the star of Love It or List It Vancouver), Karen Khunkhun (radio personality on CFOX’s The Jeff O’Neil Show) and Fred Lee (Man About Town, contributor to the CBC, The Province and the Vancouver Courier).

Let’s just say there was never a lull in the conversation.

The Table

Fit for royalty, the table is essentially a guest in itself. From the chairs – expertly crafted from beech wood and off-white leather – to the dinnerware (during conversation, the Versace dishware was always spoken about in hushed, almost reverent tones), everything is first class.

The Food

The personalized multi-course menu can be created by the Fairmont’s culinary team ahead of time (bribe whomever you have to in order to get the confit pork belly) and is paired with wines chosen by the guests or by the hotel’s sommelier. Everything is seasonal and delicious, made with only the finest ingredients.

Click through to see the menu.

Wild Mushroom Soup with Pickled Porcini, Hazelnuts and Cured Foie Gras

Wagyu Carpaccio with 62˚ Egg Yolk, Pickled Mustard Seed, Fennel and Frisee, Watercress

Cranberry Gin Sorbet with Crème FraÎche and Plum Gelée

Confit Pork Belly with Roasted Pumpkin, Brussels Sprouts, Pepitas and Maple Butter

Pan-roasted Sockeye Salmon with Parsnip Purée, Roasted Beets and Heirloom Carrots

Orange Chocolate Cheesecake with Caramelized White Chocolate Ganache, Candied Orange and Praline