Chef Bongo and Chef Cisse Collaboration

specially crafted 5-course fine dining menu and wine pairing representing the best of Afro-fusion cuisine.
One lucky dinner attendee will win "Born to Cook: A Passion for Flavor" cookbook by Chef Bongo.
DINNER MENU

Chef Bongo Famous Award-Winning African Peanut Soup with coconut and chive cream fraiche
Grilled Octopus Salad with balsamic glaze & green risotto  
Pan Roasted Sea Bass or Red Snapper in a saffron, coconut and lemongrass butter sauce, sweat pea gnocchi
Herb Crusted Rack of Lamb with potato gratin
Warm Chocolat Fondant

About Chef Cisse
Chef Chef Cisse moved to the United States in 1995 from Senegal. He partnered up with his cousin Chef Cheikh to open their first restaurant business nine years ago.Throughout his 18 year career Chef Cisse has been privileged to work with top chefs at Michelin-star restaurants such as Daniel by Daniel Boloud, at Vong and Mercer Kitchen by Jean George Vongerichten. He has also worked at top rated restaurants such as The Russian Tea Room, Pazza Notte, and the former Le Pierre Pinard. These positions have garnered him praises within the culinary community and throughout his career. It shows in the cooking at Ponty Bistro with the delicious fusion dishes of African, French sprinkle of the Mediterranean influences.

About Chef Bongo
Chef Victor Bongo is a talented African-Canadian chef who first gained his reputation by challenging culinary traditions and incorporating ethnic flavours into his dishes. He launched his culinary career in Vancouver kitchens, at the likes of Marriott Pinnacle Hotel, the Four Seasons Hotel Vancouver, Bacchus Restaurant in the Wedgewood Hotel and aboard Holland America Cruise Lines.
Chef Bongo’s adventurous menu landed him “Chef of the Year” recognition in the Yukon Territories four years in a row (2008-2011) as well as a 2008 Gold Medal from the CCFC. In 2010, he was nominated to the “Top Ten Best Chefs” by the Canadian Chefs’ Congress. His first book, The Excellence of Chef Victor Bongo, was published in 2009 and he is a member of the Canadian Culinary Federation and the World Association of Chefs’ Societies.