Chef Keith Pears prepared a 7 course tasting menu with wine pairings focussing on the British Columbia Okanagan region wines. I recently interview Chef Keith Pears who is the creative genius behind these wonderful dishes.

1st course:

Yellowfin Tuna with avocado, yuzu, dashi broth, watermelon, cucumber heart and fava bean, beautifully presented.

2nd course:

Heirloom Tomato Salad with compressed Okanagan peaches, stracciatella, serrano ham, almond praline, delicious flavours and the compressed peach shines.

Paired with See Ya Later Ranch unleashed Riesling (BC)

3rd course:

Scallop Carpaccio was light and so beautfiul in presentation.

4th course:

Local Salmon with bacon and manchego gnocchi, pine nuts, ikuro, lemon foam, was absolutely delicious.

Paired with Quails Gate Pinot Noir (BC)

5th course:

Moroccan Spiced Lamb Chop with tabbouleh salad, smoked yogurt, pickled mustard seed, artichoke batrigoule, lightly spiced, the pickled mustard seed and the smoked yogurt brightened up this delicious dish.

An intermezzo palate cleanser was served before the next course and it was an impressive one, a Champagne Freezy wrapped just as I had remmembered from childhood.

6th course:

Chicken Duo with truffle, shotoxing sauce, crispy chicken skin, chanterelle mushrooms, carrot purée, the sous-vide chicken was juicy and moist and went perfectly with the carrot puree and the chanterelle mushrooms.

Paired with Inniskilin – Cabernet Sauvignon (BC)

7th course:

Hazelnut Chocolate with peanut powder, caramelized white chocolate nitro, raspberry and kalamansi

EBO Restaurant is located at 4331 Dominion Street in Burnaby (inside the Delta Burnaby by Marriott hotel). Tasting Menus are featured for dinner nightly for 2 people upwards to 18 people with a couple of days advance notice by phone at 604-453-0788

Follow them on Twitter @eborestaurant and Instagram @eborestaurant

By: Richard Wolak