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Posts Tagged ‘bison’

Since our first visit to Edible Canada on Granville Island close to three years ago, it has been added to our list of staple because it has seasonal offerings and quality is consistently good. So for this year’s Dine Out, we decided to go back once again because it had an interesting “Canadian” menu. And we made it a double date with Bryan and Kathryn.

Food

In addition to the regular $30 DOV 3-course menu, you have the option to pay extra to upgrade your dishes. For example, Kathryn and I opted for the Surf and Turf Tartare Trio for an extra $10. It included three types of tartare (from left of photo): Venison, Elk and Arctic Char. I was quite happy with this option. Each tartare had its own flavours – venison was rich, gamey and it was mixed with some blueberries; elk had the resemblance of beef and the tartare reminded of traditional beef tartare with cornichon; arctic char was creamy and was similar to salmon tartare. The tartare trio came with the Amola salt truffle chips. They were crispy, nicely seasoned, with lots of truffle aroma.

Surf and Turf Tartar Trio

Mr. and Bryan went for a regular appetizer, the Braised Alberta Oxtail. It was rich, moist and tender. The kubocha squash risotto was slightly overcooked, a bit mushy, and the risotto to meat ratio was a bit off. There was too little oxtail meat, or too much risotto on the plate.

Braised Alberta Oxtail

Continuing with the meat, Mr. and Kathryn chose the Bison Bourguignon for entree. Now this had a lot of meat!

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So I’ve heard about this bustling French bistro in East Vancouver for awhile now, and it seems to be on everyone’s list of favourite French restaurants. Les Faux Bourgeois — A Fake Middle Class. What an interesting choice of name. After taking a look at the seemingly reasonable menu (all entrees are under $20), we decided to plan a double date and check this place out.

I was warned that you have to book weeks in advance. With only a few days notice, we only managed a 5:30pm booking; it certainly is a popular place. But hey, it’s still an opening. We’ll take it!

Les Faux Bourgeois

Les Faux Bourgeois

Food

Les Faux Bourgeois’ regular menu is fairly small, along with 4 featured items written on its blackboard. To start, each of the two couples decided to share a Soupe a L’oignon Gratinee. I remember having onion soups with greasy broth and fatty cheese, and I just felt kind of sick afterwards and it wasn’t a very pleasant feeling. Not here. The onion soup arrived piping hot, with gooey cheese all over. The broth was really light and flavourful, not rich and heavy as my past experience suggested. Our friends were comparing it to the one at Burgoo (currently still on my to-visit list) and they seem to prefer Burgoo’s.

Soupe a L'oignon Gratinee

Soupe a L'oignon Gratinee

For entrees, two of us ordered the featured items, two from the regular menu. First, on the fresh sheet was the Seared Scallops. We were surprised to see four jumbo size scallops. They were done perfectly: crispy on the outside and sweet and soft inside. The dish came with a bed of wild rice, and we all tried a bit of it. All I can say is, it’s too healthy for us youngsters. (more…)

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The dinner is part of a program organized by Edible BC called Cooking with BC’s Best Market Dinner. At each dinner, a renowned local chef would display his or her culinary skills and inspirations. First booked in February this year, we finally got to savour the dishes that we have been yearning for over the last six months. The chef for dinner was Lee Parsons, the executive chef at Bacchus Restaurant in the Wedgewood Hotel.

Present were Jonathan, Sherman, Mijune, Anita, and Joyce and I. The cool part of the dinner – other than having a well known chef cooking for you – is that the event was inside the after-hours Granville Public Market. The table of 20 was situated between the Stock Market and Edible BC’s retail store. On the table welcoming us were bread from La Baguette and a lovely dish of spot-prawn olive oil and balsamic vinegar (aged in a pinot noir wine barrel). Cooking out of a make-shift kitchen at the Edible BC store were Chef Parsons and his sous chef Vincent. There were literally two induction burners and one small convection oven.

The five-course tasting menu consisted of the following dishes and wine pairings:

First Course/Amuse Bouche: Chilled Essence of Vine Ripened Tomato

(Pemberton Distillery Schramm Vodka Summer Cocktail)

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As part of the Olympic festivities, I was also invited to the Aboriginal Food Showcase at the Pan Pacific. It was the opening night of the Kla-howya exhibit at the hotel. This was my first encounter with Aboriginal food culture, so I had no idea what to expect. And because there really wasn’t any benchmark to measure against, instead of reviewing the food, I will keep it short, making this more of a photo blog and let you take a glimpse of what I ate.

The Pan Pacific hotel lobby was sub-divided into several food stations that served the following items: (more…)

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