Last week I dined with a few friends at the Chefs Table at Seasonal 56 in Langley, joining me was Cassandra Anderton, Summer Dhillon and Kenji Maeda. Over the years I have dined at many chefs tables, always an experience in tasting a variety of dishes sometimes on the menu and others leaving it up to the chef to take you on a culinary journey. This was the first time I had dined at a Chefs Table that was actually located inside the kitchen, and this experience was quite unique as were able to watch Chef Adrian Beaty cook each dish literally. Dining in the kitchen means that you aren’t going to see any of the other restaurant patrons nor are they going to see you.
Another thing that was unique to this Chefs Table experience was that they serve a 5 course menu, and since we were a party of 4, that meant we were going to be served 20 different dishes, encouraging us all to share and to try as many or as little of the dishes as we so desire. This takes into account various allergies or food dislikes that some in the party may of and creates the ultimate sharing dinner.
I tasted many of the dishes but I didn’t taste them all, here were the dishes that I tried and along with the others that my friends tasted.
Caesar salad our way; frisee, house dressing, house bacon bits and parmesan herb tuile
Glorious Organics greens, Goat’s Pride dairy feta cheese, Glen valley salmon berries, edible flowers and a Stuber’s honey and balsamic vinaigrette
Fraser valley endive salad, In Season farms hazelnuts, House smoked Thiessen farms Muscovy duck ham, Agassiz farm house castle blue cheese, and a maple cider vinaigrette
Six Masters rabbit liver pate with Glen valley rhubarb compote
Fresh Dungeness crab cakes with caper tarragon aioli and pea tips
Thiessen farms duck rilette, House pickled garlic scapes, Fort Wine cranberry compote
Local organic mushroom soup with fresh thyme Lovage cured wild salmon gravlax;
Glorious Organic fava tips, lovage and chive blossom vinaigrette
Braised Six masters veal neck; house made ricotta gnocchi, gremolata
Ocean Wise ling cod, Olera farms heirloom tomato puree, garlic sautéed local spinach
Salt Spring Island mussels, cured Gelderman farms pork jowl, rosemary, garlic, and Dead Frog beer
Roasted Thiessen farms squab, red onion marmalade, braised Glen valley collard greens
Risotto stuffed Six masters veal breast, local baby fennel, sorrel scented braising jus
Duck fat poached Six master lamb shoulder with Goat’s pride Dairy chevre risotto
Thiessen farms partridge; organic barley, local Portobello mushrooms, One Love Farms baby garlic and roasting jus
Gelderman farms pork tenderloin, deep fried pigs ear, Olera Farms mustard green and chevre ravioli, roasting jus reduction
Chocolate espresso tart with Olera farms raspberry and cream cheese ice cream
Goat’s pride dairy chevre cheesecake with lemon curd
House candied bacon and Jack Daniels ice cream
Glen valley salmon berry and custard tart with vanilla bean ice cream
Seasonal 56 is a destination Farm to Table restaurant, they source most of their ingredients from farms and producers from nearby areas such as Langley and Abbotsford.
Seasonal 56 Restaurant
#201-26730 56th Avenue, Langley
Tel: 604-625 5601
Book your Chefs Table dining adventure in advance, at least a week or two in advance for weekend nights, or a few days for weekday nights.
By: Richard Wolak