I was invited to the Fairmont Waterfront Hotel last week to sample their Spring Menu as it launched as well as to meet Executive Chef Dana Hauser.
Minted Split Pea Soup
King Crab on a Pogo Stick
Caesers shooters with Effingham Oysters
I loved the Minted Split Pea Soup as well as the King Crab on a Pogo Stick along with the Caesers shooters with Effingham Oysters.
Making Cocktails
The cocktail master was at work creating and serving up delicious spring inspired cocktails.
Pastry Chef, Stephanie Greenslade and her Honey Comb Ice Cream Cones
Lemon Thyme Drops
Pastry Chef, Stephanie Greenslade presented a selection of garden inspired sweets and treats and my favourites were the Honey Comb Ice Cream Cones , Lemon Thyme Drops, and Macaron Ice Cream Sandwiches.
The reception took place in Herons West Coast Kitchen + Bar, at The Fairmont Waterfront and featured a great band for our listening pleasure to go along with the wonderful bites and delights.
The hospitality team at the hotel is comprised of Daniel Kaeflein, Director of Food & Beverage; Ian Pullan, General Manager; Dana Hauser, Executive Chef; Mark Wadsworth, Exec Sous Chef and Chris Nielson, Sous Chef.
Herons West Coast Kitchen is located at the Fairmont Waterfront Hotel, 900 Canada Place Way in Vancouver and serves breakfast, brunch, lunch, dinner, an all-day menu and dessert; check out their website for the menu and hours.
By: Richard Wolak