ssssss5

Posts Tagged ‘Chefs Table’

Chefs Table Dining at Seasonal 56

June 14th, 2012 admin

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.

Chef/Co-Owner Adrian Beaty

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.

1st course

Caesar Salad

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

2nd Course

Fresh Dungeness Crab Cakes

Fresh Dungeness crab cakes with caper tarragon aioli and pea tips

Thiessen farms Duck Rilette

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

3rd Course

Braised Six masters veal neck; house made ricotta gnocchi

Braised Six masters veal neck; house made ricotta gnocchi, gremolata

Ocean Wise Ling Cod

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

4th Course

Risotto stuffed Six masters Veal breast

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

5th Course

Chocolate Espresso Tart

Chocolate espresso tart with Olera farms raspberry and cream cheese ice cream

Goat’s Pride Dairy Chevre Cheesecake

Goat’s pride dairy chevre cheesecake with lemon curd

House candied bacon and Jack Daniels Ice Cream

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

Web: www.theseasonalexperience.ca

Twitter: @seasonal56

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

Posted in Latest, Tastings Tags: , , , , , No Comments »

ORU

March 8th, 2010 admin

1038 Canada Place, Vancouver

Located inside the Fairmont Pacific Rim, 2nd floor

Tel: 604-695-5500

Web: http://www.orucuisine.com/

Twitter: @OruRestaurant

Advice: Organize a group of up to 12 friends and request the Chefs Table – this is a foodies dream (advance reservations are a good idea).  Skip the bottled water and have a glass of their filtered tap water.

Bradsell Bramble Cocktail

In this stunning room which is ever so sleek and stylish, my dining experience began as I my dining companion and I reviewed the Pan-Asian inspired menu. All the dishes looked so interesting yet so different, our server provided some helpful guidance with the appetizers and the flavour profiles, we ordered some drinks and appetizers to begin. My friend had a glass of wine while I had the Bradsell Bramble Cocktail ($10) Plymouth gin, fresh lemon juice, sugar syrup, crème du mere.

Grilled Korean Beef Short Rib

Mou Shu Duck Leg

Iceburg Lettuce and Persimmons Salad

We both wanted to taste all the dishes we ordered so we decided sharing was the best way to taste the way thru the menu. We began with the Grilled Korean Beef Short Rib ($14) with bibb lettuce, samjang sauce; this followed by the Mou Shu Duck Leg ($12) steamed buns with hoisin-plum sauce. Then the fun began, we couldn’t decide which entrees to have as they all looked so good, our server suggested we order a salad and upon her advice we enjoyed the refreshing Iceburg Lettuce and Persimmons Salad ($9) with pea tendrils, apple-miso vinaigrette.

Executive Chef David Wong

Vegetarian Chow Fun

Murgh Makhani

Grilled 16oz “Crying Tiger” Rib eye Steak

I was then introduced to Executive Chef David Wong who came by to visit and to offer his suggestions as to which entrees we should have to complement our already delicious meal. The Chef has a wonderful talented team of multi-ethnic chefs in the kitchen who are from all over the Asia-Pacific and each inspired the various menu creations. Our next dish was the Vegetarian Chow Fun ($15) broad noodles, shitake mushrooms, gai lan, bean sprouts, sweet soy which was a huge bowl of comforting noodles and vegetables. We paused to savour the flavours of all the dishes we have already enjoyed. With Chef Wong’s guidance we did choose a couple of entrees to share, both were completely different. Since the restaurant has their own Tandoor oven we had to have the Murgh Makhani ($18) tandoor roasted chicken, naan bread, mint chutney which I loved, this followed by the Grilled 16oz “Crying Tiger” Rib eye Steak ($38) with maitake and shimji mushrooms, chili-lime sauce. If you love steak this “Crying Tiger” is a must, it is served sliced over a bed of greens and topped with the mushrooms and the sauce on the side for dipping.

The restaurant is large and spacious, with large windows on the north and east with views overlooking the Vancouver Convention Centre. I loved the communal table in the centre for those who are dining solo or those who want to meet others while dining. For foodies who love to entertain, instead of eating in, have your friends join you at ORU at the Chef’s Table and the Chef and his team will take care of you with special dishes from the kitchen. ORU which is named for the Japanese word meaning “to fold” has added a design element to the restaurant features with an amazing 54 metre long origami light sculpture on the ceiling that was designed by Joseph Wu.

Dessert Taster Plate

To end our meal, dessert was a must, however I couldn’t decide as all the desserts sounded so intriguing. So what do I do when I can’t decide, I had the server put together a Taster plate for us and ordered all the desserts. Of the seven desserts on the platter my favourites were the Silken Ganache Chocolate Tart with toasted coconut, fruit medley and the most delicious Cardamom Ice Cream; Lassi Parfait with mango gelee, vanilla ice cream and chocolate ginger cookies; Caramel-Pineapple Bread Pudding with lime sugar and jackfruit ice cream.

The restaurant has an impressive cocktail list, wines by the glass or by the bottle and other beverages. I will be back soon for lunch as I want to try one of their Vietnamese subs that I have already heard about.

Review by: Richard Wolak

Posted in Downtown, Restaurant Reviews Tags: , , , , , , , , , , , , , , , , , , 1 Comment »

POURHOUSE

October 22nd, 2009 admin

Pourhouse 027

162 Water Street, Vancouver

Tel:  604-568-7022

Web: http://www.pourhousevancouver.com/

Twitter: @pourhouse_van

Advice: If you are thinking of dining at their Chef’s Table (holds 6 people), one seating each night and must be booked at least 48 hours ahead, although since it is already quite popular you may want to reserve a couple weeks ahead.

It was great to hear of a restaurant in Gastown one of the oldest neighborhoods in Vancouver whose very mission was to celebrate the history of when Vancouver began. Pourhouse is a late 19th century inspiration with most of their furniture and antique pieces having been inspired by the mid 1800’s to early 20th century. Everything from the walls, tables, chairs, upholstery, crown molding, chandeliers and even the bathrooms have a history behind them. Welcome back to Gastown to where Vancouver’s history began and to Pourhouse where great food, drink and ambiance begins. The background music also plays to the era and you will hear delightful jazz and ragtime as you enjoy your food in comfort.

Charred Spinach Salad

Charred Spinach Salad

If you want to start your meal off with a cocktail, then I would suggest you choose from one of their six house creations, celebrate history and go with bartender Jay Jones ‘Gold Fashioned’ ($12) mix of Maker’s Mark Bourbon, maple syrup, d’oro sweet wine, old fashioned bitters, orange and lemon zest. If Jay is on the bar you will want to have a chat about old times and the history of the area and learn more about the great cocktail. If you prefer beer or wine instead of a cocktail, you may want to try one of their six hand-selected draft beers that are on tap.

Crispy Cheese with Tomato Soup

Crispy Cheese with Tomato Soup

Beef Shortribs

Beef Shortribs

My favourites thus far is the Charred Spinach Salad ($10) charred spinach, smoked and peppered salmon, pink peppercorn crème fraiche, fresh raspberries. One of their highlighted menu offerings is the Crispy Cheese ($10) a grilled cheese sandwich with a bowl of house roasted tomato soup which was delicious and was the best tomato soup that I have ever tasted. The Beef Shortribs ($16) espresso braised shortribs, carrot puree and browned sweet potato, I added a side of their Braised Red Cabbage ($6) which was divine. For dessert, I have only had the Warm Chocolate Cake ($10) served with salted caramel ice cream, this was the perfect ending to my meal, next time I must have a friend or two join me so that we could order the Apple Tartin (for two – $16) which is another of their house specialties that people are raving about.

Warm Chocolate Cake

Warm Chocolate Cake

Looking forward to my next visit, it may be for weekend brunch which goes from 11am-3pm on the weekends and serves up some more interesting and comforting dishes.

Review by: Richard Wolak

Posted in Bar & Cafe Reviews, Gastown, Restaurant Reviews Tags: , , , , , , , , No Comments »

  • Our Events

    eventbrite 1

    Purchase tickets here!

  • Sponsors

  • General Info

echo get_option('motion_footer') . "\n";