In the cool October nights of Vancouver, the banquet hall of Terminal City Club was warm and inviting, illuminated by flickering candlelight. The annual Le Chaine des Rôtisseurs dinner—themed "Gothic Glam" —perfectly blended the mystique of Halloween with Victorian elegance. High ceilings, shimmering crystal chandeliers, and classical music created a subtly sophisticated atmosphere, instantly transporting guests to a feast for the eyes and palate.
Since its founding in 1892, Terminal City Club has been one of Vancouver's oldest private clubhouses. The elegant architecture, spacious ballroom, and sophisticated décor provided the perfect backdrop for this evening's dinner. Executive Chef Dan Creyke meticulously led the kitchen team in presenting five bespoke dishes, each respecting traditional culinary details while subtly incorporating creativity and local ingredients. For the beverages, the club's Wine Director , Dr. DJ Kearney, carefully selected each red and white wine to perfectly complement the dishes, ensuring a rich and complete sensory experience with every sip. 
The Devil's Hour Hors d'Œuvres (Three-piece set)
The most eye-catching of the three dishes is the seared tuna with oysters and salmon roe, thanks to precise temperature control, resulting in a distinct yet harmonious balance of rich, fatty flavors and savory umami. The black truffle beef tartare showcases a perfect balance of cutting and seasoning; the truffle adds depth without overpowering the other flavors, while the crispy egg yolk cone prevents it from becoming overly sticky. The beetroot and goat cheese tart is the chef's concise expression of seasonality: the sour, sweet, and crunchy notes are all perfectly balanced.
Spiced roasted pumpkin × beets × golden tomato and black garlic sauce
The opening main course, pumpkin, was prepared with a smooth, creamy texture, neither too wet nor too mushy; the beets provided a subtle but essential earthy flavor; and the sauce of black garlic and golden tomatoes, with its deep sweetness, brought the whole dish to life with an autumnal character. The flavors were not complex, but their harmony was exceptional, making it a solid seasonal dish.
The mackerel is smoked cleanly and crisply—rich in oil but not fishy, fragrant but not salty. The sea urchin risotto, on the other hand, is delicate, mild, not greasy, and silky. When the two are combined, they create a three-dimensional "coastal flavor": saltiness, sweetness, fatty aroma, and the lingering aftertaste of sea urchin form a complete narrative. The highlight of this dish is the perfect synchronization of temperature and texture.
One of the evening's finest main courses was the Cherry Glazed Venison Leg with Venison and Bell Pepper Stew with Pickled Garlic Sprouts. Venison preparation is often a challenge, but this version successfully avoided all pitfalls. The meat was surprisingly tender, and the cherry glaze, with its restrained acidity, made the gamey flavor clean and elegant. The rich bell pepper stew provided depth, while the acidity and mild spiciness of the pickled garlic sprouts prevented the dish from becoming too heavy. This was the most complex yet harmonious dish. Cheese drizzled with apricot sauce , the apricot's sharp but not pungent acidity cleanly balanced the weight of the previous venison dish, leaving room for dessert.
The dessert finishes with a bittersweet tone: dark chocolate mousse, raspberry praline, and cocoa shavings. The dark chocolate mousse has a superb texture, with a precise control of concentration and bitterness, avoiding any overpowering effect; the raspberry provides a necessary highlight, while the crunchy cocoa shavings create a refreshing contrast. The brilliance of this dessert lies in its understated yet undeniably memorable nature.
Each dish is paired with a selection of fine wines, from red and white wines from the Southern Rhône to raspberry liqueurs from the Okanagan Valley, creating a complete and sophisticated dining experience.
Beyond the exquisite food and drinks, the ceremonial atmosphere of the dinner was unforgettable. Provincial Bailli Mme. Lois Gilbert, Paz Fernando, Chef Kaesta McFee, President Ann Collette, Board Members Sylvia & Charlene, and other honorary members graced the event with their presence. This year, Conseiller Culinaire Chef Warren Chao of Le Chaine des Rôtisseurs , who is also the Executive Chef of Wildlight Kitchen + Bar, was also present. Warren has received the Vancouver Michelin Young Chef Award and was named one of Business in Vancouver's 40 Under 40 list for 2025, establishing himself as a highly influential new generation leader in the culinary and catering industry. His presence added a touch of professionalism and creativity to the dinner, making the "Gothic Glam" night even more elegant and sophisticated.
From champagne to appetizers, from main courses to desserts, every dish was meticulously paired, with the wines and ingredients complementing each other perfectly. Candlelight illuminated crystal glasses, the tableware and ceramic plates shimmered with a soft glow, classical music played in the background, and guests chatted and laughed softly, creating an atmosphere that was both elegant and intimate. The fusion of Terminal City Club's historical atmosphere and modern cuisine made this dinner more than just a meal; it was a subtly luxurious experience of culture, history, and sensory delight.
