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Archive for the ‘Cocktails’ Category

Brice Peressini

Brice Peressini (Photo by Sebastian Chuffer)

Born in BC, Brice Peressini spent most of his life in Alberta. He came back a year ago to establish himself in beautiful Vancouver to pursue new challenges and seek new experiences. Bartending entered his life as a temporary situation, but he fell in love with the combination of social interaction and creative license. Brice is the ambassador for this year’s MADE WITH LOVE Competition and will work very soon for the new Parq Vancouver Casino. I had the opportunity to ask him about the bar scene in Vancouver.

What is the bar scene like in Vancouver?

We have some of the best and most innovative bartenders plying their trade right here in Vancouver and getting recognition internationally. We have fresh ingredients, innovative minds, sexy spaces, and fun environments. There is everything from craft beer brewpubs, to dark and sexy cocktail speakeasies. Truly something for everyone here.

What are some bars/lounges in Vancouver that you would suggest our readers to visit?

Depends on what they’re feeling in the mood for.

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For my birthday, Mr. surprised me with a dinner at Supermarine. Since its opening, I’ve been wanting to check it out so I was very excited when our car pulled up right in front of the restaurant.

Supermarine focuses on sustainable, seasonal, local products, highlighting the best that our farmers and fishers can offer. There are a number of staple items on the menu with seasonal dishes as well as daily features.

Food

There isn’t a clear division of appetizers vs. entrees on the menu, so we basically just order a bunch of items to share. First, the name Octopus Chips immediately caught our attention and it just sounded like something fun to eat. And it sure was fun! Sliced octopus and fingerling potatoes were lightly battered then deep fried to become “chips”, served in a little jar. Both octopus and potatoes were crispy on the outside; the octopus was tender and not at all chewy, while the potatoes were soft and fluffy inside. The bravas sauce was a tomato-based aioli, slightly spiced. The chips became quite addictive and we couldn’t really stop eating them.

Octopus Chips

You probably don’t know but I’m a sucker for fried/roasted Brussels sprouts (best with bacon, of course!). Our friend NS makes a killer one and I even requested it for our Thanksgiving dinner. So when I saw Fried Brussels Sprouts on Supermarine’s menu, obviously it made its way to our table. There’s an Asian touch to this version with the use of soy and shallot as well as cilantro as garnish, and the honey added some sweetness to the dish. I always think balsamic vinegar and Brussels sprouts are a perfect match, but Supermarine used yogurt instead to introduce acidity and to my surprise, it worked just as well. The Brussels sprouts had crispy edges, yet they’re still tender. This was one of the best Brussels sprouts I’ve had.

Fried Brussels Sprouts

Squid & Lamb, what an unusual combination of surf and turf! And the Middle Eastern influence was pretty apparent as they’re served on top of hummus! (more…)

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