Mark Singson is one creative local chef who through his own FAM Inc (Food Art Music) pop-up dinner series; has been creating unique pairing dinners around the city. For this, his latest, dubbed episode 6, he teamed up and collaborated with Chef Sean Macdonald of Calgary’s famed Market Restaurant.

His kitchen team for the night featured a stellar team including Chefs Juno Kim, Josh Gale, Pekka Tavela and Jefferson Alvarez at Cacao Restaurant in Kitsilano. Local brewery Steel & Oak provided the delicious beer and paired up each of the courses.

Unique and delicious snacks to start included a Surf ‘N Turf, Dipped Brocolli, Fois Gras Pinwheel and Rye Cracker; served with house made bread and butter. 

First

Tuna/Mushroom/Celeriac, an earthy dish with layers of flavours and textures, in the dish, coffee cured tuna with mushroom relish, celeriac two ways and sweet soy; paired with the Steel and Oak Dry Hopped ESB.

Second

Shallot/Sourdough/Beef Fat, such a delicious dish with shallot cooked in poolish, pickled ciopollini, bread sauce and raclette cheese; paired with the Steel and Oak Royal City Ale.

Third

Scallop/Romaine/Apple with scallop brandade, cauliflower, apple vinegar, romaine kraut and pork jerky, refreshing; paired with the Steel & Oak Red Pilsner.

Fourth

Chicken/Lobster/Brussel Sprouts with chicken breast, glazed lobster tail, lemon, charred Brussels, double cream jus, an outstanding dish. Perfectly paired with Steel and Oak Smoked Honey Dopplebock beer.

Fifth

Pear/Grapefruit/Merengue, torched merengue, pear and grapefruit curd, cauliflower pie crust; paired with the Steel and Oak Roggen wiezen.

Sixth

White Chocolate/Blondie/Milk/Matcha, white chocolate shells, crumb, variations of milk; my favourite of the two desserts, perfectly paired with the Steel and Oak Dark Lagger.

Petit Fours to end the meal, loved the Chicken Skin Ice Cream Sandwiches.

Chef Mark Singson has worked himself up the ladder from line cook to sous-chef locally, he had staged in many of the top kitchens in Australia, most recently he was Sous-Chef at AnnaLena’s. Now he is excelling and doing what he does best, create exciting dishes and pop-up dinners. I truly enjoyed my first Family Matters dinner, make sure you follow for the next dinners in this series, on Instagram @foodartmusicinc

By: Richard Wolak