Trafalgars Bistro – 10-Year Cuisine Chronology
Grand Opening, November 1997: Right out of the starting gate, head chef at the time Will Wilgress and former sous-chef, now current head chef Chris Moran, both hailing from Toronto, delved into all things Vancouver with a vengeance. They tried everything! From raw sea urchin with an Asian antipasto plate for two, to gooseneck barnacles and sea asparagus bouillabaisse, these two crafted complicated plates with unusual ingredients for the adventurous diner. Their goal according to Chef Moran was “to strut our stuff and create a stir attracting a wide variety of clientele.” This fearless approach provided an opportunity for the new kitchen brigade to get acquainted with local providers and the incredible array of ingredients available to them.
Taking over the reigns, Summer 1999: With Trafalgars Bistro already establishing itself as a popular neighbourhood destination, Chris Moran was given the opportunity to step up as head chef. Relishing the chance, he worked to refine the menus for maximum neighbourhood appeal. The emphasis was to strengthen the relationship with local customers, perfect cooking methods, simplify the plates and develop and maintain a consistently exceptional dining experience. Seasonal menus that reflect the availability of products at their peak times ensured year-round quality. Menu changes three to four times a year, flecked with weekly features, provide the ability to showcase new things and stay fresh.
Expanding Catering Services, Summer 2002: As business continued to grow, so did the requests for small and mid-sized party catering. Coupled with growing accolades for the special occasion cakes from sister operation Sweet Obsession Cakes and Pastries, and Trafalgars Bistro’s friendly and familiar staff, Trafalgars Bistro’s reputation for quality catering quickly grew. Trafalgars Bistro became fast experts at arranging intimate dinner parties, wedding receptions, backyard barbecues and private parties at the restaurant. “It’s amazing what we can do from this little bistro of ours,” says Chef Moran.
Trafalgars gets a facelift and Sweet Obsession a new home, Fall 2004: With Sweet Obsession already well known for its desserts, and Trafalgars now having a solid reputation of its own, these two bustling businesses each needed a home of their own. Sweet Obsession moved back to its pre-Trafalgars location two doors down and doubled in size, while Trafalgars received a welcome facelift. A new bar, stylish leather chairs and banquettes and an update of the interior fixtures reinvigorated the bistro.
Seizing the momentum, Summer 2007: The expanded bistro has taken on a more elegant ambience. In keeping, Chef Moran encourages the entire kitchen brigade in menu creation, resulting in the effortless development of innovative cuisine. Being more well-known as a result, has led to TV cooking show appearances and articles regarding Trafalgars Bistro’s wine pairing and theme events. Introducing an easily reprintable menu format this year has allowed the kitchen to change and fine tune items throughout the entire year.
Celebrating 10 years, November 2007: An established sense of confidence after nearly a decade of proven success predicts bold things for the future of this local favourite. The culinary focus this fall will be on refining cooking techniques and seeking out unique, fresh and flavourful food combinations. A great crew with a positive attitude is the heart and soul of this longstanding and popular Vancouver bistro.
