Archive for the ‘Tastings’ Category

New Dishes Tasting at Fray

February 17th, 2012 admin

I revisited the Fray recently for dinner along with my friend Alvin to try some of their new dishes.

Rosemary Chips

Started off with the Rosemary Chips ($5.50)

Super Food Salad

Super Food Salad ($11.95)

BC Beet Salad

BC Beet Salad ($9.95)

Mountainview Burger

Mountainview Burger ($10.95)

Fraser Street Porker

Fraser Street Porker ($9.95)

Chocolate Silk Pie

 

Chocolate Silk Pie ($6.95)

Orange Semolina Pound Cake

Orange Semolina Pound Cake ($5.95)

Rustic Apple Tart

Rustic Apple Tart ($7.95)

 

I absolutely loved the Super Food Salad which was chock full of all things delicious and healthy too; the B.C. Beet Salad was also quite tasty and fresh in taste and appearance. The Mountainview Burger is one of the best new Vegetarian additions to the menu, the house-made combination of Falafel and chick pea patty is delicious. I didn’t care for the Fraser Street Porker at all, that dish would have been much better if it had been pulled pork as opposed to slices of pork. On to the dessert, I loved the Chocolate Silk Pie it was a dense chocolate that was smooth and melted in my mouth, I also loved the flavour and texture of the Orange Semolina Pound Cake. I thought the Rustic Apple Tart was too thin and would have preferred it puffed up slightly to make it a bit thicker in texture.

Fray

3980 Fraser Street, Vancouver

Tel: 604-569-3317

Web: http://fray.me/our-menu/ 

Twitter: @Frayonfraser

By: Richard Wolak

Photos Credit: Alvin Grado

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The Oakwood Dine Out 2012

February 1st, 2012 admin

The other night I made a return visit to The Oakwood in Kitsilano for dine out, there menu was one of my picks in this years festival, they featured a $28 menu with 3 courses.

For my 1st Course Appetizer,

Roasted Potato, Pepper and Leek soup w/ Garlic Foam

I had the hearty, Roasted Potato, Pepper and Leek soup w/ Garlic Foam the other option for Appetizer was Radiccio Salad w/ Honey Vinaigrette, Goat cheese, Candied Pecans and Bacon Lardons.

For my 2nd Course Entree,

Braised Lamb Stew

I had the comforting, Braised Lamb Stew w/ Carrots, Brussel Sprouts garnished with Potato Ravioli the other option for Entrée was Butter Poached Albacore Tuna w/ Tuna Confit and Herb Risotto.

For my 3rd Course Dessert,

Nanaimo Bar Custard

I had the outstanding Nanaimo Bar Custard with Vanilla custard on the bottom, topped with pecan, coconut, & chocolate ganache; the other option for Dessert was Beet and Carrot Cake w/ Blue Cheese Cream.

The Oakwood’s Dine Out Vancouver promotion runs thru February 5th.

Reservations for Dine Out are now being accepted via phone at 604-558-1965. The Oakwood is open for dinner from 5pm daily. For more information visit  http://www.theoakwood.ca/

By: Richard Wolak

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The Bibo New Dishes Party

February 1st, 2012 admin

On Monday I attended a lunch at The Bibo to launch the many new dishes on their latest menu.

Starting with the appetizers al imported from Italy, were

  • Black and green olives from Salerno
  • Porcini mushrooms from Piemonte
  • Artichokes from Campania, and a selection of cheeses and cold cuts

The cheeses were: Fontina Dop from Val d’Aosta, taleggio and chilly Gorgonzola from Lombardia, fresh pecorino from Tuscany and stracchino.

The cold cuts: Mortadella, smoked pancetta, speck, prosciutto Di Parma, salame Felino and bresaola.

Next was the delicious lasagna served in two different ways: “alla bolognese” (with Ragu’ sauce, Dop buffalo mozzarella and Parmigiano Reggiano) and “al pesto” (made with their pesto, dop buffalo mozzarella and Parmigiano Reggiano). They continued with “Melanzane alla Parmigiana” (a kind of lasagna done with eggplants instead of pasta) and then their: “gnocchi al pesto”, “BiBo Matteo” (fresh handmade pasta with their imported porcini mushrooms) and “Rigatoni alla Norma”, typical Sicilian plate made with eggplants and ricotta salata. They also presented their new and delicious “gnocchi alla Sorrentina”, a typical dish from Sorrento done with gnocchi, Dop tomato sauce, buffalo mozzarella and Parmigiano Reggiano (all finished in the wood oven, “gratin”).

To end the meal they then served the meat selection: “scaloppine”, served in two different ways (lemon and white wine) and their beautiful “tagliata”. Tagliata is the name that they use in Italy to define this particular slice of the meat. The tagliata is done by tomahawk steak and served with roasted potatoes from the wood oven.

The event was organized by the Italian Chamber of Commerce to promote The BiBo as a complete restaurant where you can enjoy everything , from their pizza to the most authentic Italian dishes.

The Bibo is located at 1835 West 4th Avenue, Vancouver

Tel: 604-568-6177

Web: http://thebibo.com/

Twitter: @Thebibo

The new dishes are now available on their menu nightly starting at 5pm.

By: Richard Wolak

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Raincity Grill Dine Out 2012

January 29th, 2012 admin

Last week I made a return visit to the Raincity Grill for dine out, there menu was one of my picks in this years festival, they featured a $38 menu with 3 courses as well as a special $48 menu of 3 different courses.

Potato Rolls, Butter and Sea Salt

It was nice to see Chef Jennifer Peters in the kitchen, both of her Dine Out menus had some gems, my dining companion and I ended up ordering off both of the menus. We were served a plate of freshly baked rolls with butter and sea salt.

For our 1st Course Appetizer,

North Arm Farms Squash Soup

North Arm Farms Mushroom & Sunchoke Soup

I had the delicious North Arm Farms Squash Soupwith creme fraiche, toasted pumpkin seeds. My dining companion had the delicious North Arm Farms Mushroom & Sunchoke Soup.

Thiessens Duck Parfait

We then added an extra appetizer course to share as this was one that we were curious about, both of us loved this dish, the Thiessens Duck Parfait with brioche toasts and pear jelly.

For our 2nd Course Entree,

Eco-Tagged Line Caught Ling Cod

Wild BC Salmon

I had the outstanding Eco-Tagged Line Caught Ling Cod with a delicious side stripe shrimp, leeks, fennel & watercress risotto, with roasted garlic & herb butter. My dining companion loved the Wild BC Salmon with roast sunchokes, soffritto, and parmesan risotto, braised celery & chard.

Pumpkin Pot de Creme with apple, pear sorbet

Fromage Frais Cheesecake

Chocolate Ganache

For dessert, we mixed this up a bit and ordered an extra dessert. In my opinion my favourite dessert after trying the three was the Pumpkin Pot de Creme with apple, pear sorbet which had quite the contrasting flavours, the 2nd favourite was the delicious and light Fromage Frais Cheesecake followed by the Chocolate Ganache in caramel sauce with Hazelnut Macarons.

Raincity Grill’s Dine Out Vancouver promotion runs thru February 5th.

Reservations for Dine Out are now being accepted via phone at 604-685-7337. Raincity Grill is open for dinner from 5pm daily. For more information visit http://www.raincitygrill.com/

By: Richard Wolak

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C Restaurant Dine Out 2012

January 22nd, 2012 admin

On Friday night I kicked off Dine Out Vancouver 2012 by having dinner at C Restaurant. Their dine out menu was one of my picks in this years festival, at $38 it features 4 courses, 1 more course than the usual 3 courses which most of the restaurants in $38 category are featuring.

Amuse Buche -selection of morsels

A treat as I discovered was seeing notable Executive Chef Robert Clark back in the kitchen taking over while Chef Lee Humphries is away. Rob will be in the kitchen through-out the dine out festival, say hello to him when you visit. This Dine Out menu that Chefs Robert Clark and Lee Humphries created highlights the best of BC and a commitment to sustainable practices, C’s menu for dine out offers the restaurant’s fine-dining experience at an incredible price point.

My friend Ryan West joined me for this wonderful dinner. To whet our appetite, we were served an Amuse Buche of tasty morsels on sticks. Then for our 1st Course – Appetizer

North Arm Farms Beet Panzanella Salad

North Arm Farms Beet Panzanella Salad, harissa dressing, shaved ricotta salata

BC VQA Wine Pairing: Jackson Triggs White Meritage 2009

Pan Seared Foie Gras

We added an additional course ($15.00 extra) as our 2nd course and had the elegantly served  Pan Seared Foie Gras with Ginger Soda, Toasted Brioche and Cranberry Chutney, the experience alone was a wonderful addition to the menu, our server delivered the silver dome covered plates to the table to us voila!

For our 3rd Course

Seared Albacore Tuna

 Seared Albacore Tuna, winter minestrone, garlic pistau and crisp basil

BC VQA Wine Pairing: SYL Ranch Nelly 2009

For our 4th Course – Entree

Seared Lake Babine Salmon

Seared Lake Babine Salmon, squash puree, almond tapenade

BC VQA Wine Pairing: Nk’Mip Pinot Blanc 2010

Lemon Olive Oil Sorbet

Then to cleanse our palate after the outstanding Lake Babine Salmon we were served a Lemon Olive Oil Sorbet with an almond cookie ($4 additional cost).

Lastly to end this one of a kind Dine Out experience our 5th Course – Dessert

Spiced Chocolate Pudding

Spiced Chocolate Pudding, Crisp Caramel Puffed Rice, Vanilla Chantilly

BC VQA Wine Pairing: Sumac Ridge Vintage Pipe 2006

C Restaurant’s Dine Out Vancouver promotion runs January 20th thru February 5th.

Reservations for Dine Out are now being accepted via phone at 604-681-1164. C Restaurant is open for dinner from 5pm daily. For more information visit www.crestaurant.com.

By: Richard Wolak

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Tasting Cactus Club English Bay

December 12th, 2011 admin

I was invited in recently to taste Chef Rob Feenie’s menu creations for their new English Bay location that is scheduled to open in January 2012. We had a delightful lunch at their Bentall location where we were treated to a multi-course lunch.

Cactus Club English Bay (under construction)

First off I had a chance to tour under construction Cactus Club in English Bay and as you can see from the above photo it is going to look quite unique. The building offers 90% window viewing, dining on the top level will provide for one of the best viewing spots in the city, looking outward on to English Bay. The building is fully Leed certified from a green roof to the rain water collection system on the lower level. The building is on two levels, upstairs you will find the dining room and downstairs is the kitchen as well as a bar/lounge area.

Chef Rob Feenie

Back to the Bentall location, where Chef Rob Feenie welcomed us and outlined his menu for the English Bay location. His team has created a selection of dishes that will only be available at the English Bay location along with the other Cactus Club favourites. Sebastien Le Goff – Manager-Sommelier talked about the wine selection that he will be bringing in along with some local breweries on tap.

On to the tasting lunch, I have noted the possible dishes to appear at their English Bay location.

1st dish: #EnglishBay

Ceviche

Ceviche – scallops and salmon with nuoc cham dressing, basil, cilantro & mint

2nd dish: #EnglishBay

Butternut Squash Soup

Butternut Squash Soup – with Qualicum bay scallop and curry apple foam, herb oil

3rd dish:

Mini Albacore Tuna Sandwich

Mini Albacore Tuna Sandwich – olive oil bun, herb tartar, bacon, arugula and cilantro, pickled ginger

4th dish: #EnglishBay

Westcoast Seafood Salad

Westcoast Seafood Salad – BC spot prawns and albacore tuna tataki, crushed peanuts, heart of palm, mango and a selection of artisan greens with a yuzu vinaigrette

5th dish: #EnglishBay

Sake Soy Marinated Sablefish

Sake Soy Marinated Sablefish – shimeji mushrooms, asparagus and fingerling potatoes with a barbeque duck broth

6th dish:

Double Braised Pineapple Hoisin Short Rib

Double Braised Pineapple Hoisin Short Rib – tender slow-braised boneless short rib, sweet pineapple glaze, marinated shiitake mushrooms, spicy Korean chili sauce, pomme puree, crispy sugar snap peas

7th dish: #EnglishBay

Dark Chocolate Mousse

Dark Chocolate Mousse – with a honey comb crunch and caramel foam

8th dish:

Pumpkin Sticky Toffee Pudding

Pumpkin Sticky Toffee Pudding – warm spice cake, brown sugar toffee sauce, hand whipped cream

 

Cactus Club English Bay

1790 Beach Avenue, Vancouver

Web:   http://www.cactusclubcafe.com/location/english-bay/

By: Richard Wolak

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Fall Menu Tasting at Cafe Pacifica

December 6th, 2011 admin

I dined at Café Pacifica at the Pan Pacific Hotel Vancouver recently to taste some of Executive Chef Bob Wiles new dishes!

1st dish:

Maple-Glazed Scallop wrapped in Pancetta

Maple-Glazed Scallop wrapped in Pancetta

Butternut squash risotto, citrus beurre blanc infused with sage

2nd dish:

Watercress & Frisee Salad

Watercress & Frisee Salad

Roasted baby beets,  aged gorgonzola, Bartlett pear, grapefruit vinaigrette

Palate Cleanser:

Pomegranate Sorbet

Pomegranate Sorbet

3rd dish:

Soya & Mirin Marinated Queen Charlotte Sablefish

Soya & Mirin Marinated Queen Charlotte Sablefish

Shiso-infused quinoa, oven dried tomatoes, chili aioli

4th dish:

Korean Kalbi-style Marinated Flat Iron Steak

Korean Kalbi-style Marinated Flat Iron Steak

Kimchi double-smoked bacon fried rice, Asian marinated vegetables

5th dish:

Baked Okanagan Apple Crumble

Baked Okanagan Apple Crumble

With vanilla bean ice cream

Each dish was very unique and had a different flavour profile. I loved the Butternut squash risotto in the 1st dish, the Pomegranate Sorbet was not only refreshing it was also served in a house made ice cup with a sugar swirl suspended above the sorbet which was quite impressive. The Soya & Mirin Marinated Queen Charlotte Sablefish melted in my mouth and went well with the Shiso-infused quinoa in that dish. The Korean Kalbi-style Marinated Flat Iron Steak was perfectly prepared and the rub although having a bit of a zing was not too spicy.

Café Pacifica (Lobby level of the Pan Pacific Hotel Vancouver)

999 Canada Place, Vancouver

Tel: 604 895 2480

Web:   http://www.panpacific.com/en/Vancouver/Dining/CafePacifica.html

Twitter: @panpacificvan

By: Richard Wolak

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Fall Tasting at Glowball Grill

November 28th, 2011 admin

I revisited Glowbal Grill recently for dinner to taste some of Executive Chef Jason Vallee‘s new dishes!

Beet Salad

Dish #1

Beet Salad with red and yellow beets, arugula, pecorino

 

Satay selection

Dish #2

Satay selection with yummy Buttermilk Chicken, Moroccan Lamb, Tuna Tataki

 

Lobster Ravioli

Dish #3

Lobster Ravioli with Parmesan crisps, truffle cream & lobster oil

 

Risotto Toscana

Dish #4

Risotto Toscana with roasted chicken, peas, sun-dried tomatoes, sweet pea purée

STEAK 8oz Tenderloin

Dish #5

STEAK 8oz Tenderloin, with 4 cheese Baked Potato

Chocolate Bread Pudding

Dish #6

Chocolate Bread Pudding

Chef Jason Vallee invited me in and presented me with a selection of his newest menu creations.

Each dish had a different flavour profile and was fairly rich, I especially loved the Lobster Ravioli with the thin and crunchy parmessan crisps in the truffle cream and lobster oil as well as the Risotto Toscana. The steak was perfectly cooked to my liking, tender and juicy, the potatoes that accompanied the steak were served a cast iron pan which enhanced the presentation of the dish. The bread pudding was a little too much for me after such a rich meal and took the rest to go.

Glowbal Grill

1079 Mainland  Street, Vancouver

Tel: 604-602-0835

Web:  http://www.glowbalgroup.com/glowbalgrill/

Twitter: @Glowbal_Group #GCGlowbalGrill

By: Richard Wolak

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