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Archive for the ‘Pairing Dinners’ Category

Tengumai Sake Dinner at Zest

May 11th, 2013 admin

Kazunari Shata – CEO of Tengumai

On April 24, I attended a wonderful dinner at Zest Japanese Cuisine that paired Sake from Tengumai with specially created dishes from Executive Chef Tatsuya Katagiri.

Tengumai is made by hand, using the sake master’s sense. Shata Shuzo uses a method which is very rare today in Japan, called “Yamahai-jikomi”(one of the methods to culture yeast). With this unique method that accompanies the lactic fermentation, a very rich taste is created. This dinner was to honor the launch of Tengumai in to Canada, Kazunari Shata is the 8th generation owner of the sake brewery.

A selection of Canapes were served to start off the evening including Hirame Kobujime (kelp cured); and Spring Bamboo Shoots w/ baby sansho leaves miso along with Washington fresh Shigoku Oysters. Paired with Tengumai Black sake during the reception.

Sommelier/Executive chef Tatsuya Katagiri (L) & Kazunari Shata (R)

1st Course:

Kombu cured BC Spot Prawn, Local sole “Nanban…

Zensai

  • Kombu cured BC Spot Prawn, dashi vinaigrette jelly, local sturgeon caviar
  • Local sole “Nanban zuke” flash fried & marinated in dashi sweet vinegar
  • Chilled “chowder-mushi” local free range egg custard, BC Dungeness crab, prosciuto bits, yuzu
  • BC Geoduck & kaiware radish sprout salad, tobiku, ponzu
  • BC local fiddlehead, roasted pine nuts, gorgonzola cheese “shirase” tossed with tofu puree

paired with Tengumai Junmai Dalginjo 50

2nd Course:

sake Kasu cured Haida Gwaii Halibut tempura

Abura-Mono

48hrs sake kasu cured Haida Gwaii Halibut tempura, local uni, local fiddlehead

Paired with Tengumai Jumai Umajun

3rd Course:

Japanese Aji Spanish Mackerel no Sushi & House steamed sea fois gras Sushi

Sushi

  • Japanese Aji – Spanish mackerel bo sushi, ginger+green onion, tamari soy sauce
  • House steamed sea fois gras -monk fish liver - gunkan sushi, ponzu jelly

Paired with Tengumai Red

Sake

Fascinating set-up – as our table learns how to warm sake to 45 C at the table

4th Course:

Canadian Heritage Angus beef cheek

Kazushi

Miso braised Canadian heritage angus beef cheek, artisan sake kasu risotto with radicchio, local shitake mushroom, organic local sunflower shoots, organic local sunflower shoots and local young carrots with black summer truffle.

Paired with Tengumai Junmai Yamahai Jikomi 

5th Course:

Black sesame Kuzu mochi & Yatsuhashi roll

Dessert

  • Black sesame Kuzu mochi with BC Birch syrup, soy bean powder
  • Yatsuhashi roll with sake kasu an, raspberry
Paired with Tengumai Umeshu – plum sake.

Comments:

This was a spectacular dinner, some of the dishes that stood out for me in both perfection on the palate and the plate included the BC Local Fiddlehead, roasted pine nuts, Gorgonzola cheese tossed with Tofu purée dish; as well as the 48 hrs sake Kasu cured Haida Gwaii Halibut tempura, local Uni, local Fiddleheads along with the delish Miso braised Canadian Heritage Angus beef cheek, Sake Kasu Risotto w/ black truffle.

Zest Japanese Restaurant is located at 2775 West 16th Avenue in Vancouver. You can find them on twitter @Zest_Japanese

By: Richard Wolak

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Gluten Free Dinner at Darby’s

February 3rd, 2013 admin

On January 29th, I dined at Darby’s Public House for the Gluten Free Dinner which was paired with Magic Moments Vodka Cocktails. The vodka is made from rice and is Gluten Free so it was fitting for this dinner. Chef A.J. Jackson prepared 3 courses which were paired with each of the cocktails.

First Course:

Wild Mushroom Risotto

Wild Mushroom Risotto with green pea puree and shaved parmesan

First Cocktail:

Lemon Ginger Bliss

Second Course:

Yarrow Meadows Duck Confit

Yarrow Meadows Duck Confit with white bean puree, roasted brussel sprouts, red beets and cassis demi

Second Cocktail:

Romp on the Beach

Third Course:

Mocha Torte

Mocha Torte a flourless chocolate cake with espresso marscapone mouse, chocolate ganache and espresso crème anglaise

Third Cocktail:

Mumbai Night

My favourite dish was the Yarrow Meadows Duck Confit which was outstanding. My favourite pairing was the Mocha Torte and the Mumbai Night cocktail which was made with chocolate vodka and delicious. Darby’s Public House is located at 2001 Macdonald Street in Vancouver. Learn more about Magic Moments Vodka here.

By: Richard Wolak

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Pizza Making & Brew at Rocky Mountain Flatbread

January 26th, 2013 admin

A few days ago I took part in a very different Dine Out Vancouver dinner experience. Pizza making paired with some local craft brews!

BC Mushroom & Apple Soup

It was a three course prix fixe meal for $25 at Rocky Mountain Flatbread on Main Street that was paired with brews from Stanley Park Brewery. For starters, we could choose an organic salad or the Chef’s soup, my friend Ryan West and I both had the delicious BC Mushroom & Apple Soup paired with the Stanley Park Noble Pilsner!

Then for our 2nd course it was time to create our own artisan pizza with five of our favourite toppings. This was a fun experience, we both rolled out our own dough, flattening and rolling again; then we chose our toppings and finished off the pizza, off to the ovens they went and minutes later were served to us to enjoy.

My pizza topped with chicken, mango, sundried tomato, mushroom & red peppers!

My pizza topped with chicken, mango, sundried tomato, mushroom & red peppers! The brew of choice for the pairing was the Stanley Park 1897 Amber.

Double Chocolate Brownie

Lastly we finished off with a delicious warm Double Chocolate Brownie and vanilla ice cream for dessert, this was paired with the Stanley Park Brun.

You can find more info about Stanley Park Brewery and follow them @StanleyParkBrew

Rocky Mountain Flatbread is planning on offering more Pizza Making nights for Adults with beer pairings, follow them @flatbreadco

If you want to book your own private pizza making session, give them a call at 604-566-9779 (Main Street) or 604-730-0321 (Kitsilano).

By: Richard Wolak

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Railtown Supper Party goes Italian

January 23rd, 2013 admin

Last night I attended an Italian style Railtown Supper Party at the Vancouver Urban Winery. They have been doing this unique supper parties over the past few months, this week during the Dine Out Vancouver festival they had been offering a taster experience. Each of these dinners are 3 courses paired with 3 wines along an additional 2 house wine tasters.

I have to say this was a wonderful experience, the setting can’t get much better unless of course you had been sitting outside in a vineyard on a summer night. Here it’s a long table, ambient lighting, great jazz playing in the background and an opportunity to meet others at the table. Last night I met a couple of guys visiting here from Australia on my right and 3 men on my left who were local, we had a great conversation about food in general, and a couple across from me who talked food and wine.

On to the dinner part of the experience, Chef Eddie Szasz created the meal along with Chef Maria Huynh, last night’s theme was Italian which also had an Asian twist. To begin we had the choice of the house white or red and received 2 drink tickets for those. After we were seated, we were then served the meal.

1st course:

Carpaccio di Salmone

Carpaccio di Salmone – house cured “Smiley” Salmon with young daikon & cilantro salad with a kaffir lime, lemongrass vinaigrette paired with the Kraze Legz Pinot Blanc

2nd course:

Mezza Luna al Oxtail

Mezza Luna al Oxtail – halfmoon shaped ravioli stuffed oxtail braised with star anise & fennel in a light ginger and thai basil tomato sauce paired with the Nichol Nine Mile Red

3rd course:

Tiramisu Cupcake

Tiramisu Cupcake – cardamom, cinnamon and mascarpone frosting paired with the Road 13 Honest John’s Red

The Winery’s in-house Sommelier David Stansfield was the emcee for the evening and he talked about how he paired each course with wines fresh from the taps of the Winery’s 36 tap tasting bar. The cost of this dining experience with dinner and wine pairings was only $65.

Make sure you catch the next Railtown Supper Party especially one that has Chef Maria Huynh on the bill.

By: Richard Wolak

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Tullibardine Whisky Dinner at Whet

December 26th, 2012 admin

Tullibardine Scotch Whisky

On November 15th, I dined at Whet Kitchen Bar for their Tullibardine Pairing Dinner as part of the Hopscotch festival. Executive Chef Peter Gray created a 4 course dinner that was paired with 4 of Tullibardine Scotch Whiskys. One of the representatives of Tullibardine guided everyone through each of the whisky’s while Chef Peter Gray explained each of the dishes that he paired for this dinner.

First Course:

a trio of canapés

Seared Scallop with bacon vinaigrette, Sesame Chicken Satay with scotch whisky butter sauce, Crab cake with chipotle aioli

Second Course:

Roast Beet & Poached Prawn Salad

Roast Beet & Poached Prawn Salad with goat cheese, cashews, apple mustard vinaigrette

Third Course:

 

Braised Beef Ribs

Braised Beef Ribs with roasted red jacket potatoes, wild mushrooms, broccolini and a chocolate demi glace

Fourth Course:

 

Dark Belgium Chocolate Pudding

Dark Belgium Chocolate Pudding with ganache, strawberry & scotch whisky whipped cream

My favourite dishes were the Braised Beef Ribs and the Dark Belgium Chocolate Pudding, both were delicious and rich and paired well with the Scotch pairings. Whet Kitchen Bar is located at 1517 Anderson Street on Granville Island in Vancouver.

By: Richard Wolak

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Sake Master Dinner at Ki

November 19th, 2012 admin

Last month on October 11, I attended an educational dinner that featured Yoshi and Yoshi. First of all there was Chef Yoshi Tabo of Ki Modern Japanese then there was Koji Kawakami of Yoshi no Gawa Brewery. This night of pairing featured a vast array of Niigata inspired dishes created by Chef Yoshi Tabo paired with some of the best Sake from Japan.

Koji Kawakami of Yoshi no Gawa Brewery

Founded in 1548, Yoshi no Gawa brewery is the oldest sake brewery in Niigata prefecture.  Situated between the Japanese Alps and the Sea of Japan, their sake is a wonderful expression of the region, producing crisp, dry and refreshing sake.  President Koji Kawakami of Yoshi no Gawa and members of Ki’s Sake Professional team, were on hand to guide through this expressive sake from the Yoshi no Gawa portfolio.

Hassun – yaki-matsutake, kaki tamago, kuri, temari-sushi, sake, medaka tsudani

Goku Jo Ginjo

The 1st course was Hassun – yaki-matsutake, kaki tamago, kuri, temari-sushi, sake, medaka tsudani paired with Goku Jo Ginjo.

Mukouzuke – otoro sashimi

Kome Dake no Sake Junmai

The 2nd course was Mukouzuke – otoro sashimi paired with Kome Dake no Sake Junmai

Yakimono – king salmon + miso-yuan yaki

The 3rd course was Yakimono – king salmon + miso-yuan yaki paired with Yoshi “organic” Junmai Ginjo

Shiizakana – wagyu carpaccio

The 4th course was Shiizakana – wagyu carpaccio paired with Kome Dry Honjozo

Kuchinaoshi – yukou chawanmushi + kani

The 5th course was Kuchinaoshi – yukou chawanmushi + kani

Syokuji (sushi) – wagyu, maguro, kanpachi, uni, tai + umimasu

The 6th course was Syokuji (sushi) – wagyu, maguro, kanpachi, uni, tai + umimasu paired with Daiginjo

Kanmi – houji-cha crème brulee

The 7th course was Kanmi – houji-cha crème brulee paired with Junmai Umeshu

This was an outstanding dining experience and spectacular in its own right, there are 5 sake sommeliers in Canada and all of them attended this dinner. Michael Tremblay is the Head National Sake Sommelier for ki modern Japanese + bar, with locations in Toronto, Calgary + Vancouver and he was on hand to guide us through the sake throughout the evening. With some of the finest Sake poured during the dinner along with delicious Japanese dishes prepared by Chef Yoshi Tabo and his team of chefs at Ki Modern Japanese truly made for a wonderful evening.

By: Richard Wolak

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Spirited Dinner with Joanne Sasvari

September 20th, 2012 admin

Last week I attended a wonderful “Spirited” dinner that featured Joanne Sasvari, known for her Good Spirits column in the Vancouver Sun, she is also one of the most known experts of spirits in the city. The evening was educational and delicious at the same time, held in the dining room at the Pacific Institute of Culinary Arts. The 5 course dinner featured a selection of cocktails that Joanne had created along with dishes created and prepared by the culinary students in the school.

The 1st course was served during the reception, it was a Classic Champagne Cocktail paired with Puffed Wild Rice with a dusting of chili and lime.

 

Garden Party Cocktail

Heirloom Tomato Toast, and truffled portabello mushrooms

The 2nd course featured the Garden Party Cocktail (cucumber & mint puree, gin, lemon, mint syrup and ginger liqueur) paired with the Heirloom Tomato Toast, and truffled portabello mushrooms.

Pomme Pomme

Seared Scallop and Globe Squash, leek broth, nori pasta.

The 3rd course featured the Pomme Pomme (Schramm potato vodka, apple juice, honey, rosemary, lemon) paired with Seared Scallop and Globe Squash, leek broth, nori pasta.

Classic Vieux Carre

Coffee & Cinnamon Braised Short Ribs, celeriac puree, fall vegetables

The 4th course featured the Classic Vieux Carre (Cognac, rye, whiskey, sweet vermouth, Benedictine, angostura bitters, peychaud’s bitters) paired with the Coffee & Cinnamon Braised Short Ribs, celeriac puree, fall vegetables.

Trio of Mini Cupcakes – salty caramel, chocolate marshmallow and pumpkin walnut.

The 5th course featured Chocolate Cherry (house-made cherry brandy in a chocolate cup) paired with a Trio of Mini Cupcakes – salty caramel, chocolate marshmallow and pumpkin walnut.

Pastry and Bread student chefs

Student Chefs at Pica

Joanne Sasvari happens to be the instructor for the newest Fall libation class, ‘Shaken & Stirred:  An Introduction to Craft Cocktails’, at the Pacific Institute of Culinary Arts this fall. The 8-week series (Monday evenings) starts on September 24th, if you are interested in this exciting course you should contact the school without delay.

By: Richard Wolak

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East Meets West at West Restaurant

September 19th, 2012 admin

Chef Quang Dang (L) & Chef Jeremy Charles (R)

On August 28th I attended an extraordinary dinner that featured two of this countrie’s finest chefs in a seven course dinner. Executive Chef Jeremy Charles of Raymonds Restaurant in Newfoundland and Executive Chef Quang Dang of West Restaurant in Vancouver, each of these stellar chefs and their teams created 3 courses along with canapés from their own region of Canada where East Meets West literally. The last course was created by West Restaurant’s Pastry Chef Rhonda Viani. This dinner was actually a follow-up to one that was held at Raymonds last year where Chef Quang Dang participated in a dinner organized by them.

Sous Chef Peter Burt of Raymonds Restaurant

Not only was this the best dinner experience I had during the past year, it was one that was truly memorable on all counts. Chef Jeremy Charles brought his Sous Chef Peter Burt with him along with their Restaurant Director & Wine Director Jeremy Bonia; and Chef Quang Dang had his Sous Chef Alex Hon by his side along with the West Restaurant Director & Wine Director Owen Knowlton and also featured their Pastry Chef Rhonda Viani.

Yarrow Meadows Duck Rillettes with sharing farm garlic and balsamic gel (West Restaurant)

Marry Lester’s Pickled Beet and 18% house cultured yogurt (Raymond Restaurant)

The dinner was all about parings fine food from the East and West paired with fine wines from the East and West which resulted in a deliciously wonderful dinner and a sold out house at West. The reception featured West Restaurant’s Northern Razor Clam Ceviche, Granville Island Sake Yuzu emulsion and the Yarrow Meadows Duck Rillettes with sharing farm garlic and balsamic gel. Raymond Restaurant presented their Newfoundland Snow Crab along with Marry Lester’s Pickled Beet and 18% house cultured yogurt. The reception wine was Laughing Stock Rose 2011, Okanagan Valley (BC).

Cape Scott Halibut Cheek Salad with cucumbers, melon and lemon vinaigrette (West Restaurant)

The first course was presented by West Restaurant, Chef Quang Dang and his team prepared a Cape Scott Halibut Cheek Salad with cucumbers, melon and lemon vinaigrette which was paired with the Tantalus Vineyards Riesling 2011, Okanagan Valley (BC). I was fortunate to be sitting with both suppliers of this wonderful pairing Jenice Yu of Fish (supplier of the Halibut) and Eric Savics (owner of Tantalus).

“Jiggs Dinner” Split Pea Agnolotti, carrots and turnips, pork hock jus (Raymonds Restaurant)

The second course was presented by Raymonds Restaurant, Chef Jeremy Charles and his team prepared their “Jiggs Dinner” Split Pea Agnolotti, carrots and turnips, pork hock jus that was paired with Charles Baker Riesling “Picone Vineyard” 2010, VQA Vinemount Ridge.

Atlantic Cod from Burgeo with Newfoundland parsnips, smoked onion reduction (Raymonds Restaurant)

The third course was presented by Raymonds Restaurant, the Atlantic Cod from Burgeo with Newfoundland parsnips, smoked onion reduction, paired with Closson Chase Chardonnay “South Clos Vineyard” 2010 VQA Prince Edward County.

Lostock Farms Saddle of Rabbit with chanterelles, Walla Walla onion fondue and mustard emulsion (West Restaurant)

The fourth course was presented by West Restaurant featuring the Lostock Farms Saddle of Rabbit with chanterelles, Walla Walla onion fondue and mustard emulsion, paired with the Tantalus Vineyards Chardonnay 2010, Okanagan Valley.

Wild Newfoundland Partridge with steel cut oats, fois gras, pickled quail egg, thyme, partridge berry jus (Raymonds Restaurant)

The fifth course was presented by Raymonds Restaurant, Wild Newfoundland Partridge with steel cut oats, fois gras, pickled quail egg, thyme, partridge berry jus, paired with the Ravine Cabernet Franc Reserve “Picone Vineyard” 2010, VQA Vinemount Ridge.

Wild Black Berry Glazed Elk Striploin with Helmer potatoes, confit sungold tomatoes, brown butter elk reduction (West Restaurant)

The sixth course was presented by West Restaurant, Wild Black Berry Glazed Elk Striploin with Helmer potatoes, confit sungold tomatoes, brown butter elk reduction that was paired with Laughing Stock “Portfolio 2009”, Okanagan Valley.

White Chocolate Ice Cream Dome with roasted Apricots with white nectarine and cinnamon oat crumble (West Restaurant)

The last course was presented by West Restaurant’s Pastry Chef Rhonda Viani who prepared a White Chocolate Ice Cream Dome with roasted Apricots with white nectarine and cinnamon oat crumble, that was paired with the Pillitteri Estates Riesling Ice Wine 2008, Niagara on the Lake (ON) making the dessert and East meets West pairing.

Sous Chef Peter Burt (L), Executive Chef Quang Dang (M), Executive Chef Jeremy Charles (R)

West Restaurants Chefs Team

To finish of this outstanding dinner we were served a selection of Petit Fours along with tea and coffee.

West Restaurant is located in Vancouver at 2881 Granville Street.

By: Richard Wolak

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