On April 13, I attended one of the long table dinners for the first time at Longtail Kitchen in the River Market in New Westminster. This exceptional dinner was created by Chef Clement Chan and Steve Kwan of Le Tigre Cuisine Food Truck and their team who put together a delicious 4 course menu.
At two long tables guests enjoyed multiple courses with multiple dishes some of which were served family style.
The 1st course:
with organic greens, bean sprouts, shaved onion, chilli, cilantro, puff rice, peanuts, garlic chips and lemon dressing. I loved the crunch with the puffed rice in this flavourful salad.
The 2nd course:
Fish and Chips
pan seared sablefish, crispy dashi polenta fries with balsamic glaze, tomato ragu, the sable fish was light and full of flavour which matched the perfectly cooked vegetabkes.
served with a family sharing dish of saute corn, peas, brussel sprouts with basil tar-tar sauce
The 3rd course:
Steak and Eggs
beef tenderloin with onion ash, soft poach egg, crispy potato cake, celeriac puree. Beautifully plated, I loved the crispy potato cake with the celeriac puree.
served with family sharing dishes of glazed carrots with confit shallots, green beans with miso dressing, mushroom ragu, onion balsamic soy sauce
The 4th course:
White Chocolate and Lemon Mousse
coffee cake, passionfruit crumble, almond ice-cream, raspberry couli, loved the plating of this dessert as well as the coffee cake, crumble or the crunch, and the smooth almond ice cream, well played for the last course.
This was a wonderful dinner with delicious food, prepared by these creative chefs.
By: Richard Wolak