Sift Up Vancouver 08 - Success!
For great justice! I was kind of there, but I was also kind of cooking. As mentioned earlier, tonight was the great Vancouver Siftup. I got to show off why I am the moderator of *cooking around these parts. I'll snip the rest of the pics, but... I really want to show everybody this one:
“Scallop Wrapped Bacon”
Nova Scotia Scallops, Artisanal Oyama Dry Cured Bacon, Grilled BC Matsutake Mushroom, Oven Cured Butternut Squash Chip
Yes, it may not look like much, but it was but one of twelve courses that I created for the Vancouver sift up.
Unfortunately, I failed to get pictures for all of them, so here is a placeholder image for the first course, or Amuse Bouche:
Thai Coconut Soup with Tempura Sunflower Sprouts
Smoked Duck Salad Roll -- Spicy Mango-Soy Dip
Pan Roasted Halibut -- Stir Fry of Wild Chanterelles
Seared Quebec Foie Gras -- Tomato “Brioche”, Salad of Green Olive, Almond, Mandarin Orange, Cherry Tomato and Frozen Grape
Salad of Heirloom Tomatoes -- Balsamic Reduction, Fresh Mozzarella “Crouton”, Thai Basil, Black Volcanic Salt
“Scallop Wrapped Bacon” -- Nova Scotia Scallops, Artisanal Oyama Dry Cured Bacon,Grilled BC Matsutake Mushroom, Oven Cured Butternut Squash Chip
Grilled Baby Romaine -- Spicy Eggplant and shaved Parmigiano-Reggiano
I'm sad that I didn't get a picture of
Grapefruit Sambuca Sorbet with House Candied Grapefruit Peel
Seared Lamb -- Maple-Tamarind Jus, Fiddlehead Tart
I was filming a video of the plating of the beef tenderloin, so I didn't get a good picture of the final plateup for:
Grilled Beef Tenderloin -- Rosemary-Thyme Potato Rosti, Roasted Baby Beets
Chocolate Sour Cherry Bread Pudding -- Macerated Okanagan Strawberries
Lavender Chocolate Truffles
That was a lot of work, let me tell you. Definitely the most elaborate tasting menu I've ever put together. Not everything turned out exactly according to plan, but lots of things did. I feel like I need to sleep for 3 days now.
It was great to meet Lucky, Charms, Zifnab and Fissionchips. It was dissapointing that Fedquip didn't make it, but maybe next time.
I want to go on at length about what worked, what didn't work, why I made some of the choices that I did for the menu, what I was happy with, what I felt needed improvement, etc etc etc.... but I'm too tired right now.
I will have to post more later.
Thanks for coming out!
“Scallop Wrapped Bacon”
Nova Scotia Scallops, Artisanal Oyama Dry Cured Bacon, Grilled BC Matsutake Mushroom, Oven Cured Butternut Squash Chip
Yes, it may not look like much, but it was but one of twelve courses that I created for the Vancouver sift up.
Unfortunately, I failed to get pictures for all of them, so here is a placeholder image for the first course, or Amuse Bouche:
Thai Coconut Soup with Tempura Sunflower Sprouts
Smoked Duck Salad Roll -- Spicy Mango-Soy Dip
Pan Roasted Halibut -- Stir Fry of Wild Chanterelles
Seared Quebec Foie Gras -- Tomato “Brioche”, Salad of Green Olive, Almond, Mandarin Orange, Cherry Tomato and Frozen Grape
Salad of Heirloom Tomatoes -- Balsamic Reduction, Fresh Mozzarella “Crouton”, Thai Basil, Black Volcanic Salt
“Scallop Wrapped Bacon” -- Nova Scotia Scallops, Artisanal Oyama Dry Cured Bacon,Grilled BC Matsutake Mushroom, Oven Cured Butternut Squash Chip
Grilled Baby Romaine -- Spicy Eggplant and shaved Parmigiano-Reggiano
I'm sad that I didn't get a picture of
Grapefruit Sambuca Sorbet with House Candied Grapefruit Peel
Seared Lamb -- Maple-Tamarind Jus, Fiddlehead Tart
I was filming a video of the plating of the beef tenderloin, so I didn't get a good picture of the final plateup for:
Grilled Beef Tenderloin -- Rosemary-Thyme Potato Rosti, Roasted Baby Beets
Chocolate Sour Cherry Bread Pudding -- Macerated Okanagan Strawberries
Lavender Chocolate Truffles
That was a lot of work, let me tell you. Definitely the most elaborate tasting menu I've ever put together. Not everything turned out exactly according to plan, but lots of things did. I feel like I need to sleep for 3 days now.
It was great to meet Lucky, Charms, Zifnab and Fissionchips. It was dissapointing that Fedquip didn't make it, but maybe next time.
I want to go on at length about what worked, what didn't work, why I made some of the choices that I did for the menu, what I was happy with, what I felt needed improvement, etc etc etc.... but I'm too tired right now.
I will have to post more later.
Thanks for coming out!
Load Comments...
Discuss...
Enable JavaScript to submit a comment.