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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