Earls Restaurant Fall Menu Tasting

Chef Dawn Doucette

Chef Dawn Doucette

Last week I attended a media tasting of the new dishes on the fall menu that were developed by their chefs collective, David Wong, Dawn Doucette and Hamid Salimian. Asides from my favourite dishes below,  Dawn showed off some of their newest burgers which we didn’t have the opportunity to try, they did look great.

 

1st dish:

Tuna Sushi Cone

Tuna Sushi Cone

Tuna Sushi Cone with tempura crunch, Japanese mayonnaise, pickled ginger, tobiko from the appetizer menu.

2nd dish:

Tuna Tostada

Tuna Tostada

Tuna Tostada another one from the appetizer menu topped with guacamole, tuna and red onions.

 

3rd dish:

Salmon Salad

Salmon Salad

Salmon Salad with Szechuan lime glaze, with soba noodles, zucchini, carrots, red pearl onions

 

4th dish:

Spatchcock Chicken

Spatchcock Chicken

Spatchcock Chicken with lemongrass glaze, Thai peanut sauce, julienne vegetables

 

5th dish:

Spring Creek Ranch Sirloin

Spring Creek Ranch Sirloin

Asparagus and Peppered frites

Asparagus and Peppered frites

Spring Creek Ranch Sirloin, asparagus, peppered frites –these 3 dishes were served to us family style, however when ordering in the restaurant it will be served as a single entree.

6th dish:

 

Hazelnut Chocolate Bar

Hazelnut Chocolate Bar

Hazelnut Chocolate Bar with dehydrated mandarins, mint, salted caramel sauce, Malden salt, with vanilla bean ice cream!

I must say that I was truly impressed with Earl’s chefs team who have stepped up the flavours and the types of dishes they are creating for their latest menus. Almost everything I tried I loved and that can be a rarity amongst chain restaurants. These chefs in this chefs collective are some of the finest in Canada and it is great to see them leading the Earl’s Restaurant kitchen team.

Most of these dishes are now available at Earl’s locations around Vancouver as well as their 65-plus locations across Canada and the United States.

For locations and their complete fall menu visit www.earls.ca

By: Richard Wolak