A conversation and dessert with Trevor Bird at Fable

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Blogging has its perks – like a chance to meet Top Chef Canada contestants before Fable hosted a four course Top Chef Dinner on September 27, featuring contestants Trista Sheen, Jimmy Stewart, Curtis Luk and Trevor Bird.

I also got the chance to sit down with Kitsilano’s newest celebrity chef, Trevor Bird over dessert. I never watched the Top Chef, so I didn’t really know what to expect from Bird. He’s tall, covered in tattoos, not opposed to using the f-word, confident (cocky?) and super charming. More importantly, he’s a passionate chef and when it comes to sourcing food locally, he is the real deal.

I quizzed him on a variety of his sources and was pleased with his responses – turns out we even get our produce from the same local farmers. For the Top Chef dinner held that evening, each chef was responsible for one course. Bird was on the hook for dessert. He selected a Bacon Apple Tart with driftwood farmhand ale ice cream. He served it to me noting that desert was “not really his thing” and apologizing that the ice cream had not yet properly set. Nonetheless, despite these caveats, the tart was truly perfect (and I am not even particularly crazy for bacon or beer).

A few days later I was out for a walk and found my mind drifting back to just how perfect it was. I guess it’s this skill in the kitchen, likely combined with a bit of his bad boy charm, that makes Trevor Bird our neighbourhood and Canada’s hot new celebrity chef.
Before leaving I asked Bird if he was happy with his selection of Kitsilano to open the restaurant. His response, “Oh yeah. It’s Perfect.” Of course, I agree.

Photo Credit: Facebook (Fable)

Fable Kitchen, 1944 West 4th Avenue, (604) 732-1322, Fablekitchen.ca

Last modified: October 3, 2012

One Response to " A conversation and dessert with Trevor Bird at Fable "

  1. […] the last few months, the buzz about Kits dining has been predominantly Fable-centric. But let’s not overlook the rest of the culinary talent West 4th is packing. There’s nowhere […]