Fall Menu Tasting at Sol Sun Belt

Visited Sol Sun Belt Cookery last weekend to taste many new dishes of their fall menu from Executive Chef Abdel Elatouabi joined by my friend Rob Kemp who shared them all with me.

1st dish:

Vegan Antipasto

Vegan Antipasto

Vegan Antipasto

hummus, roasted eggplant, falafel & quinoa and kale stuffed grape leaf

2nd dish:

Ostrich Kibbeh

Ostrich Kibbeh

Ostrich Kibbeh filled with dried fruits, mint with a yogurt sauce

3rd dish:

Grilled Mackerel

Grilled Mackerel

Grilled Mackerel

Fresh, light romesco sauce, seasonal vegetables

4th dish:

Vegan SoL

Vegan SoL

Vegan SoL

chickpeas, artichokes, canellini beans & roasted red pepper salad with Mediterranean spices served with sweet quinoa and savoury wild mushrooms

5th dish:

Moroccan Beef Tagine

Moroccan Beef Tagine

Delicious classic home style Moroccan Beef Tagine with crispy onions

6th dish:

Seared Sable Fish

Seared Sable Fish

Seared Sable Fish

chanterelle mushrooms, kale emulsion, orange reduction & seasonal vegetables

7th dish:

Moroccan Braised Short Ribs

Moroccan Braised Short Ribs

Moroccan Braised Short Ribs

vanilla parsnip puree, seasonal vegetables

8th dish:

Morrocan Donuts

Morrocan Donuts

Moroccan Donuts 

 

My take:

The Vegan dishes including the Antipasto platter that has the most delicious house made grilled flatbread with the roasted eggplant and pomegranate reduction, hummus and falafel and the healthy and flavourful, Vegan Sol with it’s chickpeas, artichokes, cannellini beans & roasted red pepper salad with Mediterranean spices served with sweet quinoa and savoury wild mushrooms is done in collaboration with Holistic Nutritionist, Alyssa Bauman. The Ostrich Kibbeh filled with dried fruits, mint with a yogurt sauce was outstanding and a healthy protein as well. The grilled Mackerel was wisely plated on a bed of potato latkes, peppers in a roasted pepper sauce. Both of us loved the rich home style Moroccan Beef Tagine with crispy onions and egg. We both enjoyed the Moroccan Braised Short Ribs with hints of cocoa and the vanilla parsnip puree which is made with house-made almond milk for flavour and a health conscious focus. Lastly the Moroccan Donuts with hints of chocolate, almonds, salt and orange was the perfect finish to our Moroccan feast.

Sol Sun Belt Cookery is located at 550 Denman Street, Vancouver

Tel: 604-568-2235

Web: http://www.solsunbelt.com/

Twitter: @SolSunBelt

By: Richard Wolak