Posts Tagged ‘Hyatt Regency Vancouver’

Fall Menu Tasting at Mosaic

I was into Mosaic at the Hyatt Regency Vancouver to taste their Fall Menu, I tried some of the new dishes Chef Thomas Heinrich has on the menu.

1st dish:

Chestnut Apple Bisque

Chestnut Apple Bisque

Chestnut Apple Bisque

2nd dish:

Fall Salad

Fall Salad

Fall Salad

3rd dish:

Butter Poached Alaskan Crab

Butter Poached Alaskan Crab

Butter Poached Alaskan Crab

4th dish:

Seared Baja Ocean Wise Scallops

Seared Baja Ocean Wise Scallops

Seared Baja Ocean Wise Scallops

5th dish:

 

Sous Vide Peace Country Lamb

Sous Vide Peace Country Lamb

Sous Vide Peace Country Lamb

6th dish:

Hand Cut Pasta and Mussels

Hand Cut Pasta and Mussels

Hand Cut Pasta and Mussels

7th dish:

Pumpkin Creme Brûlée

Pumpkin Creme Brûlée

Pumpkin Creme Brûlée

My Take:

The Chestnut Apple Bisque had great flavours, the apple cut into heaviness of the bisque and made it much lighter than a bisque would usually be. The fall salad was colourful with baby carrots, beets, tokyo turnips, fennel, pumpkin and a light citrus tangerine dressing. The  Butter Poached Alaskan Crab was outstanding, one of my favourite dishes of the meal, tender crab easy to take out of shells, delish sauce. Seared Baja Ocean Wise Scallops, loved how the chef matched the light sweet potato purée and figs – yum! The Hand Cut Pasta and Mussels, I loved the texture and flavour of the pasta tubes, and the flavour of the creamy sauce with the mussels was a winning dish, lastly the Pumpkin Creme Brûlée was not only delicious, it actually tasted like pumpkin.

Mosaic Bar & Grille

655 Burrard Street, Vancouver

Tel: (604) 639-4770

Web: http://vancouver.hyatt.com

Twitter: @HyattVancouver

By: Richard Wolak

Summer Menu Tasting at Mosaic Bar and Grille

Executive Chef Thomas Heinrich invited me in to taste his new dishes from his Summer menu as well as his Chinese tasting menu.

Bar Snack:

Lotus Root Chips

Lotus Root Chips

Lotus Root Chips with chinese spices

1st dish:

 GBE Heirloom Tomato Caprese Salad

GBE Heirloom Tomato Caprese Salad

GBE Heirloom Tomato Caprese Salad

2nd dish:

White Funghi & Bamboo Salad

White Funghi & Bamboo Salad

White Funghi & Bamboo Salad

3rd dish:

Stunning Scalliops with corn succotash with a fire roasted green pepper coulis

Stunning Scalliops with corn succotash with a fire roasted green pepper coulis

Qualicum Scalliops with corn succotash with a fire roasted green pepper coulis

4th dish:

Whole Rockfish with ginger and green onion

Whole Rockfish with ginger and green onion

Whole Rockfish with ginger and green onion

5th dish:

Skuna Bay Salmon with sweet garlic gnocchi in a sorrel purée

Skuna Bay Salmon with sweet garlic gnocchi in a sorrel purée

Skuna Bay Salmon with sweet garlic gnocchi in a sorrel purée

6th dish:

Lamb with a truffle pomme purée and a green peppercorn jus

Lamb with a truffle pomme purée and a green peppercorn jus

Lamb with a truffle pomme purée and a green peppercorn jus

7th dish:

Mango Tapioca Gelee with coconut lychee

Mango Tapioca Gelee with coconut lychee

Mango Tapioca Gelee with coconut lychee

My Take:

The selection of dishes offered very different flavour profiles as I was tasting some dishes off the summer menu and others from his Chinese tasting menu, with that in mind, the Lotus Root Chips at the beginning had a spice kick, the GBE Heirloom Tomato Caprese Salad that followed with it’s Basil Fluid Gel, Natural Pastures Buffalo Mozzarella and 12-year-old Balsamic lightened up the palate. The next dish was off his Chinese menu and offered a wonderful White Funghi & Bamboo Salad with sparkling flavours. Back to the summer menu with the Qualicum Bay Scallops with Corn Succotash, Roasted Pork Belly and Roasted Sweet Pepper Puree was delicious, this was the 2nd time that I have had this dish recently and it’s a winner. My next dish was the Whole Rockfish with ginger and green onion which I shared with my friend, it was a beautifully prepared fish with great flavours, I understand the fish was marinated in white wine at first for 12 hours which gave the fish wonderful flavours. The next fish dish was very different, it was the Skuna Bay Salmon with sweet garlic gnocchi in a sorrel purée and it was outstanding, from the fish to the gnocchi to the sorrel puree. My least favourite dish of the night was the Lamb with a truffle pomme purée and a green peppercorn jus it was a beautiful plate in presentation, however the cut of lamb was too chewy for my taste. Sweet finish to an amazing meal, with the light Mango Tapioca Gelee with coconut lychee off the Chinese tasting menu.

Mosaic Bar & Grille

655 Burrard Street, Vancouver

Tel: (604) 639-4770

Web: http://vancouver.hyatt.com

Twitter: @HyattVancouver

By: Richard Wolak

Chef Thomas Heinrich

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Thomas Heinrich

Chef Thomas Heinrich

At 15, I walked into a kitchen and got a job as a dishwasher at an Italian restaurant in Sydney, Australia. I then worked as a dishwasher in a butcher shop after school and worked at  steakhouse for a year as a cook at the same time while going to school. At 17 started an Apprenticeship for 4 years –European style – fine dining seafood restaurant worked there for 2 years then 1 year at a steakhouse then 1 year at a Greek restaurant, then fine dining Greek for a year. I then went to a restaurant group and worked 2 years in their café, and fine dining restaurant, it was actually 3 restaurants within 2 years. I then worked at the Dalton House in Sydney as the Sous Chef. At 21, I moved to New York and worked at the Four Seasons Hotel as a cook in the bottom position, then after 2.5 years I was promoted to Sous Chef for another 2.5 years at Fifty Seven Restaurant. I then moved back to Australia and became the Executive Chef of the Deep Blue Bistro doing a fine dining native Australia menu for 2 years. I then moved to Chicago and worked at the Four Seasons Hotel for 3 years as the Chef de Cuisine (a Michelin star restaurant), then moved over to the Hyatt (largest Hyatt in the company) as the Exec Sous Chef for 2 years, I then opened the Park Hyatt Chicago, New Orleans and Napa, and then I moved to Vancouver and have been the Executive Chef at Hyatt Vancouver.

You can follow Chef Thomas Heinrich on twitter @cheftheinrich

Have you always wanted to be a Chef?

No, can’t remember what I wanted to do.

How different is it cooking in a kitchen in Australia vs Vancouver?

All the kitchens are the same, there are really no differences. Going to the USA from Australia, I discovered the language was different as far as the names of fruits and other foods goes.

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What do you want your Chefs to Learn from you?

  • Passion for food
  • Respect for the ingredients
  • You have to find the best quality tomato and show them the differences..

What Challenges you as a Chef?

Being in a hotel there is a lot more going on than in a restaurant. From meetings and banquets in one of the largest hotels in the city, I over-see banquets by day and the restaurant by night.

How does Banquets work for you?

  • Banquets plating 600-1000 meals moving from the kitchen to the 34th floor.
  • Ingredient driven and high quality

The First Dish:

G.B. E. Heirloom Tomato Salad

G.B. E. Heirloom Tomato Salad

G.B. E. Heirloom Tomato Salad

Basil gel

12 years aged boyajian balsamic

Fairburn Farms buffalo mozzarella

Heirloom tomatoes

What was your inspiration behind this dish?

Everybody loves a Caprese Salad, take a regular Caprese and add the best tomatoes and suvee some of the tomatoes.

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What is your Favourite Food to eat?

Pizza or a good burger.

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What are your favourite Restaurants in Vancouver outside of where you work?

  • Wildebeest
  • Chambar
  • Damso
  • LAbbotoir

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The Second Dish:

Seared Ocean Wise Qualicum Bay Scallops

Seared Ocean Wise Qualicum Bay Scallops

Seared Ocean Wise Qualicum Bay Scallops

Qualicum Bay Scallops

Sweet corn

Gelderman Farms pork belly

What was your inspiration behind this dish?

I love serving scallops with bacon or any type of pork. Took a Southern approach to it and made a corn succotash and fire roasted green pepper coulis.

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What do you do in your Off Time?

  • Gym
  • Play Playstation
  • Walk on the beach

Where do you get your Creative inspiration?

  • Books
  • Other chefs
  • Follow all the restaurants that I like that are high end dining around the world
  • I want food like Noma or Fat Duck
  • Thought process

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What is your Thought Process behind your Chefs Tasting Menus?

  • I start with an ingredient or an inspiration or a season
  • Then I search to see what it is going on at French Laundry or wanting to understand Spanish food or other ingredients, flavors and techniques.

What is next for your Chefs Tasting Menus?

  • Chinese
  • Korean
  • Spain

The Third Dish:

Oyama Boudin Blanc Cassoulet

Oyama Boudin Blanc Cassoulet

Oyama Boudin Blanc Cassoulet

Runner cannellini heirloom beans

Duck confit

Tomato

Herbs

What was your inspiration behind this dish?

I love cassoulets and I love Oyama.

Who are your Mentors?

  • Thomas Keller
  • Heston Blumenthal
  • Grant Atkins

What could Vancouver do better on the food scene?

More high end fine dining, like Wildebeest doing high end.

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

12th Annual Healthy Chefs Competition

Vancouver Community College and their dessert

On March 16th I attended the 12th Annual Healthy Chefs Competition held at the Hyatt Regency. This was the second time that I had attended this event. Guests mingled about enjoying appetizers and drinks while bidding on silent auction items and previewing each of the restaurants food displays and menus for the evening. Before Dinner began, everyone at the table received an envelope with 2 cards inside for one entrée and one dessert. We then went about tasting the various entrees and desserts.

Freggie Veggie

For the 2nd year in a row, it was the desserts that I enjoyed the most and my favourites were the Carmella Mouse, Hazelnut Cake with Apple Tart Tatin, Cranberry & Citrus Sorbet (Vancouver Community College), Parfait Pyramid (Executive Plaza Hotel) and Trio of Strawberries: Strawberry Shooter, Marinated Strawberries on Meringue, Strawberry Tart (Hyatt Regency).

Marinated Strawberries on Meringue, Strawberry Tart (Hyatt Regency)

Carmella Mouse, Hazelnut Cake with Apple Tart Tatin, Cranberry & Citrus Sorbet (Vancouver Community College)

Parfait Pyramid (Executive Plaza Hotel)

I thought that the food selections were better at last year’s competition.

The Healthy Chef Competition’s Healthy Plate Award was given to the River Rock Casino for their Braised Sea Cucumber with Shiitake, Pea Sprouts, Prawns, Garden Pea Puree, Lily Bulb, Beet Powder, Chive Oil.

Hyatt Regency Hotel received the Healthy Chef Competition Award for Best Entree.

Healthy Chef Competition Award for Best Dessert was awarded to Goldfish Pacific Kitchen, The winning creation was a Trio of dessert: Pineapple Yogurt Mousse, White chocolate Apple Soft Cake, Strawberry Pannacotta.

Chinese Canadian Chef Association took home the Best Table Showcase and the Peoples Choice Award.

By: Richard Wolak

 

Healthy Chef Competition March 16

A fun culinary event is coming up soon, one that you are going to enjoy. The fun of the event: 10 people to a table, 10 chefs, so each person at the table gets a different appy, entree and dessert. So much fun to share, discuss and dine. Wine with dinner included.

And, of course, the chance to meet some of the best chefs, suppliers and producers in the province.

DATE: March 16, 2011, WEDNESDAY

TIME: 6:30pm – Showcase; 6:30pm – No Host Bar; 7:30pm – Dinner

Event M.C.: CTV Weathercaster Marke Driesschen

Dress Code: BUSINESS ATTIRE

Venue: The Hyatt Regency Vancouver; Regency Ballroom; 3rd Floor

Ticket Price: $85.00 HST included

Chefs and menus from the following venues and competitors:

  • Chinese Canadian Chef Association
  • Delizia Fusion Cuisine
  • Dynasty Seafood Restaurant
  • Executive Hotels & Resorts
  • Golden Great Wall Szechuan Restaurant-
  • Goldfish Pacific Kitchen
  • River Rock Casino Resort
  • The Hyatt Regency Vancouver
  • The international Culinary School at the Art Institute of Vancouver
  • Vancouver Community College

This event is a trade event but the general public is invited to attend. Tickets include passed canapés from 6:30 to 7:30; a plated appetizer to start, entrée, and dessert prepared from the competing properties. Vegetarian and vegan options are available

Judging will be based on:

Taste and texture components, Artistic appearance of the food presentation, correct cooking procedure in order to receive maximum nutritional benefit of ingredients, mandatory use of six fruit or vegetables promoting healthy cuisine and the overall table display that showcases the property.

Prizes and Trophies will be given out to the top five winners.

Tickets on sale at www.healthychef.eventbrite.com

Healthy Chefs Competition

Pacific Institute of Culinary Arts and their Dessert

On March 17th I attended the 11th annual Healthy Chefs Competition held at the Hyatt Regency. This was the first time that I had attended this event and had no idea how the successful evening was going to unfold. Guests mingled about enjoying appetizers and drinks while bidding on silent auction items and previewing each of the restaurants food displays and menus for the evening. Before Dinner began, everyone at the table received an envelope with 2 cards inside for one entrée and one dessert. My friend and I had our cards but managed to sweet talk some of the chefs in giving us extra dishes so that we could taste them to see which were the best, we then went about tasting the various entrees and desserts.

Executive Plaza Hotel and their Dessert

Over the past month, lower mainland based culinary schools, hotels and restaurants have been pondering how to incorporate an insane amount of produce into their entrées while impressing the judges with their use of colour, taste, texture, temperature and creativity.  New this year is the Healthy Plate Award where one of the competing establishments will receive a generous monetary prize based on how they use fresh produce.

Blueberry, lemon and basil mousse cake from Pacific Institute of Culinary Arts

Upside-down Strawberry Cake from the Hyatt

Pressed Dark Chocolate Hazelnut Praline from Carver's

Temptations. Strawberry shooter from Executive Plaza Hotel

It was the desserts that I enjoyed the most and my favourites were the Blueberry, lemon and basil mousse cake (Pacific Institute of Culinary Arts), Upside-down strawberry cake with strawberry and rhubarb mousse and almond croquette (Hyatt Regency), Pressed Dark Chocolate Hazelnut Praline with Chilliwack farm organic hazelnuts, minted mango strawberry salsa, mandarin brandy glaze, strawberry coulis (Carver’s Steakhouse), and Temptations a Strawberry shooter, ginger peach frozen yogurt, espresso creme brulee, wild berry coulis (Executive Plaza Hotel).

The Healthy Chef Competition’s first ever Healthy Plate Award was given to the Sheraton Vancouver Wall Centre for their Trio of Stuffed Vegetables

Vancouver Community College Chef Dave Ryan and his team received the Healthy Chef Competition Award for Best Entree.

Healthy Chef Competition Award for Best Dessert was accepted by Chef Julian Bond on behalf of his students from the Pacific Institute of Culinary Arts. The winning creation was a Blueberry & Lemon-Basil Mousse Cake.

Chef Donald Gyurkovits of The International Culinary School at the Arts Institute of Vancouver and his hard-working team took home the Best Table Showcase and the Peoples Choice Award.

By: Richard Wolak

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