I was excited to taste the Bao & Brew menu recently on a couple accounts, first it is always a pleasure to taste Chef Todd Bright’s modern Chinese dishes, secondly my new radio show which is about beer and food will be part of ‘Just Here for the Beer Radio’ on AM650 that begins around May 10th. Now back to Wild Rice and there celebration of Asian Heritage Month that takes place May 6-31, this year Wild Rice will be featuring a Bao and Brew 4 choice pairing menu with some local craft beers.
Here we go, the 1st choice
Seafood Siu Mai paired with the Driftwood Whitebark Ale
Seafood Siu Mai – house smoked sablefish, coho salmon, cilantro and rock crab with orange and red vinegar sabayon
Fun Gwau paired with the Driftwood Farm Ale
Fun Gwau (vegan) – portabello mushroom, smoked tofu, fresh basil, truffle oil, black pepper with ginger, spinach coconut sauce.
Jiaoza paired with the Lighthouse Riptide Pale Ale
Jiaoza – local wing wing sausage, shitake mushroom and taro root with cauliflower puree
Sheng Jian Bao
Sheng Jian Bao – curried Pemberton beef brisket
My favourites from the selections were the Jiaoza and Sheng Jian Bao!
For Asian Heritage Month, starting May 6 thru the 31st, Wild Rice will be offering a special section of heritage dishes inspired by the food that was prepared in the Wong household by his grandmother. Each choice is priced on its own or paired with the beer for a combo price.
You can reserve online at http://www.wildricevancouver.com/ or phone them at 604-642-2882
By: Richard Wolak