Posts Tagged ‘Chef Andrea Carlson’

Secret Supper Soiree Speakeasy

Last night I attended a Secret Supper Soiree Speakeasy tour, one of the playful events in this years Dine Out Vancouver Festival 2012. This was the first time that I was able to attend a Swallow Tail event and I was looking forward to discovering each of the secret locations we were going to visit. We all boarded a pink double decker bus and we were whisked off to secret location #1 for a celebratory cocktail followed by two mini-courses.

This secret location was filled with history, some sharp objects and many memories; I have always wanted to visit but never had a chance too until now.

Beet and Blood Orange Granita

Tomato Consommé Soup

The first was a small salad Beet and Blood Orange Granita, BB microns, pomegranate seeds and the second a Soup tomato consommé, picked cauliflower and Hijiki seweed.

Back on the bus and we were on our way to secret location #2 to eat and sip on wines that were paired with the appetizer, entrée and dessert. This secret location was very unique and a surprise as I had never heard of the place before until now.

Poached Hens Egg

Pitt Meadows Flat Iron Steak

Riesling Baba

Executive Chef Andrea Carlson formerly of Bishops created a wild food inspired menu, the first at this 2nd location was the Poached Hens Egg, forest mushroom, red wine reduction Appetizer, followed by the Pitt Meadows Flat Iron Steak, potato pave, root vegetables, mountain huckleberry & rosemary jus Entrée and lastly the delicious Riesling Baba- orange blossom, semifreddo, persimmon, pistachio.

A talented group of dancers entertained us all through dinner swing dancin’ and all dressed up in 1930’s garb.

This two-act tour is the best way to explore the city’s culinary secrets and tantalize your taste buds!  The theme was 1930’s Speakeasy, I wore a Stetson Hat that was given to me by my father and it was from the 1930’s which fit the theme perfectly. Dress as fancy as you like! Five courses, four libations, two secret locations.

Vancouver-based Swallow Tail Tours is owned by Chef Robin Kort who is also a trained Sommelier, the BC VQA Wines were well paired with the evenings food courses. If there are any spots still available in this years’ Dine Out Festival 2012, I urge you to reserve your spot and enjoy this wonderful speakeasy dining tour.

By: Richard Wolak

A night of Urban Grains at Bishops

I attended a tasting/education dinner celebrating Urban Grains in what they call ‘Staff of Life” on October 26th.

Tasting Menu

Tasting Menu

Known as the ‘staff of life,’ wheat and other grains have been sustaining mankind since the early Neolithic period when humans first started to grown grain to supplement their hunter/gatherer diets. Arising out of the Slow Food and Locavore movements, small local grain-growers have begun to spring up all over North America. This is not your prairie bread basket-type operation with vast Townships of land planted with Monsanto-grain. We are talking about small, family land-holdings, some only a few acres, growing ancient and heritage grains organically. These farmers have tapped into the Community Supported Agriculture (CSA) system to support their farms. CSA is where members buy ‘shares’ in the harvest and through the sale of these shares, ‘grain futures,’ the farmer creates a stable income.

Bishop’s is a proud shareholder in one such organization – Urban Grains which grows grain at Cedar Isle Farm in Agassiz. The grain is then milled by Anita’s Organic Grain & Flour Mill in Chilliwack.

The November early bird Producer’s Dinner menu will incorporate house-made breads and other foodstuffs (think pasta perhaps) made from the milled wheat flour along with others that use wheat berries acquired from a different supplier on Vancouver Island.

Jordie with the Triticale Sourdough & Red Spring Wheat Campagne

Jordie with the Triticale Sourdough & Red Spring Wheat Campagne

Red Spring Wheat Gnocchi

Red Spring Wheat Gnocchi

Whole Wheat Browned Butter Breton Cake

Whole Wheat Browned Butter Breton Cake

“The grain CSA is the first one in the Lower Mainland which is one of the reasons why I find it so exciting. It is a step closer to a local food system,” says Bishop’s Executive Chef Andrea Carlson. “We’ve received about 200 kg of flour and I will be exploring different ways in which to use it.”

Chef Andrea Carlson

Chef Andrea Carlson

Check out http://www.urbangrains.ca/ and learn more about their wheat and grains.

I was part of a group of foodies who sampled a variety of different dishes which will appear on the early bird menu from time to time during November from 5:30-6:30 pm for a very reasonable $38. If you wish to add the wine pairing, then that is an additional $20 for 3 oz. pours or $38 if you prefer larger 6 oz. pours.

This is a great partnership between the Urban Grains Community in supply and Bishop’s http://www.bishopsonline.com/ in creating and cooking.

By: Richard Wolak

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