Favourite Dishes of 2010

There are dishes that you eat when dining out in a restaurant and then there are dishes that are standouts, ones that you remember for a long time to come. This list is devoted to my favourite dishes that I have eaten in 2010. I have listed each dish, the chef, restaurant and a link to the article with a photo for reference, and they are not in any ranking order.

1)    “The Forest” – shaved pine mushrooms, seared albacore tuna, Granville Island sake emulsion, ponzu gel, olive oil powder, herbs, wild watercress, and fennel tips. (Chef Quang Dang of Diva at the Met)


2)    Beef Shortrib braised in Chinotto Served on a parsnip vanilla puree, shallot confit, beach mushrooms, brussel sprouts. (Chef Nik Lim of Quattro North Vancouver)


3)    Seared Scallops – with yellow foot mushrooms, olive oil & soy sauce. (Chef Ben Berwick of Hapa Izakaya Kitsilano)


4)    Foraged Chanterelle Mushroom Bisque with porcini crème  (Chef Dino Renaerts of Fraiche)


5)    Lamb Chops grilled to perfection, marinated lamb chops, braised cheeks, roast tomatoes, pearly cous cous, butternut squash puree, fresh mint and braised juices.(Chef Daniel Craig of EBO Restaurant)


6)    Poached Halibut with Mussels and Spinach Dumplings (Chef Lee Cooper of L’abattoir)


7)    Abbotsford “goats pride” Chevre (Chef Jeff Massey of Restaurant 62)


8)    Rack of Lamb with white beans and ragout (Chef Sean Sylvestre of Adesso Bistro)


9)    Chilliwack pea froth with Qualicum beach scallop, coconut foam (Chef Marc Thuet of Conviction Kitchen)


10) Braised Beef Short Ribs (Chef Julio Gonzalez Perini of Lupo)


11) Dungeness Crab in Black Peppercorn Garlic Sauce (Banana Leaf)


12) Fruits De Mer Grilles (Globe@YVR)


13) Wild Coho Salmon with scotch cream, porcini and wild boar bacon, shaved pine mushroom (Chef Darren Brown of Coast)


14) BC Spot Prawn Sunomono Salad (Chef Robert Clark of C Restaurant)


15) Banana Blossom Salad (Chef Angus An) Maenam


16) Halibut with Tomato & Fennel Salad in an almond cucumber gazpacho (Chef Francois Gagnon of The Teahouse)


By: Richard Wolak

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