ELEMENTA VI

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ELEMENTA VI

A few weeks ago we hosted our sixth Elementa dinner, at Harkness and Co butchers in East Vancouver. A sold out evening and amazing show of support from our guests was a fantastic and humbling experience. The menu made use of beautiful pork from SW2 Ranch in the North Okanagan Valley, the first asparagus from Hazelmere Farm, seaweed harvested on the west coast of Vancouver Island and a myriad of other wild and cultivated ingredients. Menu posted below.

Hazelmere Asparagus/Forest Flavours

 

Porkcorn

“Fish & Chips”

Chicken Liver Tart

 

Charcoal Brioche, Cultured Butter

 

Pork Essence, Spring Offerings

Just The Bulls: Kelp, Cattail, Clam and Lovage

Humbolt Squid, Egg Dashi, Crispy Bits

Sweet ‘n’ Sour Pork, Pine, Apple

 

Dixxxon Cider and Elderflower Soda

 

Goats Curd, Rhubarb, Whey

Preserved Quince, Frozen Beeswax, Rose

 

Elderflower Marshmallow

Giant Kelp Pate de Fruit

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ELEMENTA V

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ELEMENTA V

Last week we hosted our first dinner of 2016 at Harkness & Co Butchers on East Broadway. We are humbled by and thankful for the support shown by our guests, as well as all the help we had in the front of house and the kitchen. With a focus on shellfish, root vegetables and the first offerings of spring from land and sea the menu and beverages were the most diverse and fun we have created yet. Photos from the event will soon follow thanks to our photographer pal Jonathan. Menu posted below. Stay tuned for our next event happening in mid April.
 

Black Garlic Twigs/Crispy Lichen

“Porkcorn”

Canadian Potato Explosion #1

Borscht Cracker

Seaweed Cured Herring and Roe

Sorrel, Not Sorrel – Cocktail

 

Giant Kelp Brioche, Red Fife Sourdough, Cultured Butter

“Sunny Disposition” Single Hop Saison – Brassneck Brewery, Vancouver, BC

Barley Grits, Geoduck, Raw and Fermented Turnip

Hououbiden Phoenix Junmai Ginjo

Beets & Swede

Tyler Harlton Cabernet Franc 2014 – Summerland, BC

King Crab, Cabbage Bouillon, Kohlrabi

Clos des Fous ‘Locura 1’ Chardonnay 2012 – Chile

 

Seabuckthorn Soda

 

Quince, Frozen Beeswax, Rose

Old Squash, Farmhouse Yoghurt, Spring Herbs

Elementa ‘Coigneau’ – Salt Spring Island, BC

 

Cherry Tree

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Elementa IV

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Elementa IV

A couple weeks back we held our latest dinner at Groundswell Cafe. The event was a great success! The menu focused on late autumn produce as well as wild edibles from land and sea. We would like to thank everyone that attended and everyone that helped out. Menu posted below. Keep checking in for updates on the next event or join our mailing list by sending us a mail to elementapnw@gmail.com

ELEMENTA IV

Fish Skin & Roe

Giant Kelp ‘Olive’

Wood Sorrel & Lamb

Mushroom Restorative

Hidalgo ‘La Gitana’ Manzanilla – Sanlúcar de Barrameda, Spain

Oat Bread, Haskup Berry Must, Cultured Butter

Joan Raventós Rosell NV – Penedès, Spain

Humboldt Squid, Seaweed-Cured Lardo, Fermented Cucumber

Domäne Wachau 'Terraces' Grüner Veltliner 2013 – Wachau, Austria

Kelp ‘Noodles’, Pine Mushroom, Hen’s Yolk, Mussel

Tengumai Yamahai Junmai – Ishikawa Prefecture, Japan

Sturgeon, Charred & Preserved Cabbage, Wild Rose

Tofino Brewing ‘Hunt and Gather’ Kettle Sour – Tofino, British Columbia

Lamb/Hay, Celeriac/Embers

Domaine Bobinet ‘Hanami’ Saumur 2013 – Loire Valley, France

Pine + Pear

Fossilized Pear, Rowan Berry, Flowers

Elementa ‘Coigneau’ 2014 – Cawston, British Columbia

Sweet Porcini & Preserved Salal

Florio Marsala Superiore Dolce – Sicily, Italy

 

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