Visited Sol Sun Belt Cookery last weekend to taste many new dishes of their fall menu from Executive Chef Abdel Elatouabi joined by my friend Rob Kemp who shared them all with me.
hummus, roasted eggplant, falafel & quinoa and kale stuffed grape leaf
Ostrich Kibbeh filled with dried fruits, mint with a yogurt sauce
Fresh, light romesco sauce, seasonal vegetables
chickpeas, artichokes, canellini beans & roasted red pepper salad with Mediterranean spices served with sweet quinoa and savoury wild mushrooms
Delicious classic home style Moroccan Beef Tagine with crispy onions
Seared Sable Fish
chanterelle mushrooms, kale emulsion, orange reduction & seasonal vegetables
Moroccan Braised Short Ribs
vanilla parsnip puree, seasonal vegetables
The Vegan dishes including the Antipasto platter that has the most delicious house made grilled flatbread with the roasted eggplant and pomegranate reduction, hummus and falafel and the healthy and flavourful, Vegan Sol with it’s chickpeas, artichokes, cannellini beans & roasted red pepper salad with Mediterranean spices served with sweet quinoa and savoury wild mushrooms is done in collaboration with Holistic Nutritionist, Alyssa Bauman. The Ostrich Kibbeh filled with dried fruits, mint with a yogurt sauce was outstanding and a healthy protein as well. The grilled Mackerel was wisely plated on a bed of potato latkes, peppers in a roasted pepper sauce. Both of us loved the rich home style Moroccan Beef Tagine with crispy onions and egg. We both enjoyed the Moroccan Braised Short Ribs with hints of cocoa and the vanilla parsnip puree which is made with house-made almond milk for flavour and a health conscious focus. Lastly the Moroccan Donuts with hints of chocolate, almonds, salt and orange was the perfect finish to our Moroccan feast.
Sol Sun Belt Cookery is located at 550 Denman Street, Vancouver
By: Richard Wolak