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Posts Tagged ‘Foie Gras’

When Mr. and I planned a dinner out with my colleague SM and fiance CD, we were looking at a number of restaurants in Gastown. In the end, we decided on Wildebeest because its menu was quite intriguing.

Intriguing, how? There’s a lot of game meat on the menu. And we ordered a lot of them.

Food

I don’t think I’ve seen duck hearts on a menu before. These Popcorn Duck Hearts were addictive – they’re crispy outside, meaty inside. Slightly bigger than chicken hearts, and not gamey (to me). The batter was thin, and it wasn’t greasy. The yogurt sauce was like a dipping sauce, bringing freshness and creaminess to the dish. You really could keep popping them in your mouth like popcorn.

Popcorn Duck Hearts

This Bison Carpaccio looks like a typical carpaccio, except with the use of bison instead of beef. The bison was lightly seared on the outside so it’s practically rare. Even though it’s leaner, it’s still tender, buttery. The sorghum “popcorn” added some crunch. The highlight of the dish was the sous vide egg yolk.

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Last week, we were invited to the launch party of Railtown Catering, a sister company of Railtown Cafe. The catering division taps into a niche market — luxury catering.

Railtown Catering Launch event at Vancouver Urban Winery

Railtown Catering Launch event at Vancouver Urban Winery

Given its target audience and staying true to its offering, there was no shortage of luxurious canapes and bites at the launch event at Vancouver Urban Winery. Frankly I had my doubts before I got there; I’ve been to a few big launch parties and often restaurants would fail on at least one component, such as food quality or quantity, staffing, service, and space planning. Not in this case. Everything was so well prepared: a wide variety of dishes, nice presentation, delicious food, quick refills, friendly staff — if this were meant to demonstrate how they’d perform when catering an event, I would not hesitate to book them for my next fancy party (lol!).

The canapes were well executed with great flavours; I saw an army of cooks and chefs working very hard in the back! My favourite would be the Fresh Oysters (thanks to the Asian-inspired dressing), Green Asparagus Flan, Beet Cured Hamachi, Sauteed Forest Mushrooms, and Beer Battered Halibut. I’ll let the pictures do the talking… (more…)

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To write for the blog, Mr. and I eat out quite a bit. So when it comes to special occasions/celebrations, it’s extra difficult to come up with unique ideas. For my birthday, Mr. surprised me by taking me to Kitsilano Daily Kitchen. As suggested by its name, the restaurant crafts its menu on a daily basis, depending on the ingredients owner/executive chef Brian Fowke finds in grocery stores, local markets, etc. We had no idea what we would be eating until we arrived at the restaurant and looked at the menu. Little did we know, we still had no clue what we were having until the very moment the dishes were served.

Kitislano Daily Kitchen's Daily Menu on Dec 10, 2011

Kitislano Daily Kitchen's Daily Menu on Dec 10, 2011

Food

After perusing the menu, we were tempted by the idea of the “Culinary Adventure”. According to our server, it’s a 6-course tasting menu that may or may not incorporate some of the dishes listed on the daily menu. Feeling a bit adventurous on that day, I convinced Mr. to try it with me.

While we were waiting for our food, we received a serving of home-made Potato Bread. It was moist and fluffy. And the poppy seeds added a bit of a crunch. Interestingly, it was not only served with the ordinary olive oil and vinegar, but also some sea salt, a few pieces of kimchi and green olives & sausages. The savoury and spicy taste of these ingredients worked pretty well with the bread. You  may find it strange, but the combo of kimchi and potato bread was quite good.

Home-made Potato Bread with Poppy Seeds

Home-made Potato Bread with Poppy Seeds

The tasting menu turned out to be quite an adventure. We saw components of various regular menu items in our dinner, however, they were presented differently that allowed us to see them in a different light. Let’s talk about it course by course. Compare our dinner to the regular menu above, and you’ll know what I mean.

Salt-cured Coho Salmon, Spicy Couscous and Charcoal Aioli

A light start. The cured salmon was buttery and flavourful. A bit salty at certain bite but it was fine if combining with the couscous. The charcoal aioli was a surprise. It really did have the char taste to it, as if you were eating something burnt pretty badly. (more…)

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