Chef Nik Lim recently presented a wonderful longtable dinner at Milano Coffee Roasters where he featured one of the Milano Coffees in each of 5 courses at the dinner. A canapes reception started off the evening where guests had a chance to mingle over Faculty Brewing beer and some tasty espresso inspired bites. We were then all seated at the long table where we enjoyed each of the courses, Chef Nik Lim spoke about each of the courses as they were being presented, and everyone were able to enjoy more beer or wine with each of the dishes.
Butternut squash with sumac & espresso, candied tarragon
Beetroot -salt & espresso crust, caprino, citrus caramel
Scallop & Tortelino – acorn squash, Serrano ham, espresso brown butter
Fraser Valley Duck -espresso smoked, parsnip, Cherry, Brussel leaves, Marcona almond
Tiramisu-espresso, mascarpone, cream paired with Milano Coffee Roasters Frank’s Espresso
Petit Fours were served at the end of this outstanding meal.
Vancouver based Milano Coffee‘s artisan tradition dates back three generations of Italian coffee heritage blended with 30 years of West Coast culture. Brian and Linda Turko, partners in business and life, have been at the helm since 2003. Here they began the trend of offering more than one espresso bean blend, and now offer up to eight different espressos at any given time. Milano is dedicated to sourcing, hand roasting – all done by owners Brian Turko and Barry Henry – and blending each of their espressos.
Chef Nik Lim was classically trained at the Dubrulle Culinary Institute, at 25, he quickly rose to the rank of executive sous chef for some of the city’s most influential kitchens including Caffe de Medici and the Hart House Restaurant. His tenure at Quattro North Vancouver, as Executive Chef & Director of Operations was welcomed to many. Most recently he was Executive Chef at Fraiche, Stanley Park Pavilion and Stong’s Markets. He is currently catering private dinner as well as doing some collaborative pop-up dinner such as this one.
By: Richard Wolak