ELEMENTA X

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ELEMENTA X

As the days shorten and the winter rains return, ELEMENTA is excited to present our next dining event. ELEMENTA X will focus on the early winter offerings from our region. We are also proud to announce that we will be featuring Postmark Brewing for beverage pairings. The last of the fall produce, vegetables from the cellar, ferments from the summer, wild edibles from the forest and ocean, as well as shellfish from the cold waters of the North Pacific will be highlighted. Postmark has some exciting winter beer releases lined up, as well as other pairings featuring PNW flavours and distinct Postmark style. As always a seven course menu with canapes, bread service and petit fours will be on offer. Beer pairings will be available for purchase in advance or the day of the event. This will be our final event of 2016 so come and celebrate the grey season and experience the onset of winter as interpreted by our culinary team.

 

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ELEMENTA/Journeymen Collaboration

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ELEMENTA/Journeymen Collaboration

Elementa is proud to present and welcome our dear friends Chris Wolff and Jonathan Tu, the masterminds behind Journeymen Oakland, from the Bay Area. Chris and Jonathan met while working at Viajante in London, UK around the same time Josh and Ashley(of Elementa) were also at the now shuttered temple of experimental cuisine. The guys from Journeymen have a wealth of experience in some of the best kitchens both in the USA and Europe including: Rich Table(SF), Bar Tartine(SF), wd-50(NYC) and Le Chateaubriand(Paris). Combining their experiences, Chris and Jonathan's cooking is innovative, playful and extremely tasty. This dinner will be a collaborative effort between both groups.  Dishes will go back and forth, from the urban, intensely flavored dishes of Journeymen to the natural, earthy offerings of Elementa. Come and sample autumnal offerings from Elementa and taste dishes prepared by two of the Bay Area's most exciting young culinary talents. 

Monday September 26th 2016 @ Medina Cafe

ELEMENTA//Journeymen

welcome 

“Ketchup” Kelp Crisps

Potato Éclair

Chewy Carrots

Chicken Skin & Fried Egg Custard

bread

Baked Potato Brioche & Cultured Butter

principals

Lobster, “CelRay”, Douglas Fir

Geoduck, Fermented Rhubarb, Leek, Giant Kelp Toast

Parsley Soup & Root, Razor Clam, Salsify

Haida Gwaii Venison, Wild Mushroom "Choucroute"

intermission

dessert

Fraser Valley Watermelon, Lime Ice Cream

Preserved Wild & Cultivated Berries, Peach, Chanterelle

petit fours 

Linzer Cookie

Toasted Grains, Lemon Verbena, Pine

$99 (tax included) beverages to pair $55

a la carte drink options available at the venue.

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ELEMENTA VIII - A Tasting of Vegetables

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ELEMENTA VIII - A Tasting of Vegetables

With summer in full swing and the fields and forests of the Pacific Northwest overflowing with a bounty of produce, ELEMENTA is pleased to offer a vegetable focused dining experience. The menu prepared will highlight the abundance of summer both wild and cultivated. As fruits and vegetables are at their peak in our region, ELEMENTA has decided to offer a completely vegetarian menu for your enjoyment.  We invite you to experience the seasonal vitality of summer in the Pacific Northwest. 

Surprise eight course vegetarian menu including canapés and petit fours. Beverage pairings available.

$90 (tax included, gratuities appreciated)

$140 with beverages to accompany each course (tax included, gratuities appreciated)

 

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Colab@latab

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Colab@latab

Elementa is excited to be a part of the next COLAB @ LATAB  event to be held on Monday June13th!

As spring turns to summer ELEMENTA and LATAB invite you to join us for a collaborative dinner. The beginning of summer in the Pacific Northwest is an exciting time in our region. Crops flourish, the ocean springs to life with the return of migratory fish and the forest awakens with berries, mushrooms and wild edibles in abundance. ELEMENTA & LATAB are pleased to offer a gastronomic interpretation of early summer . 

6 course tasting menu including bread, canapés and petit fours.

Beverage pairings available

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ELEMENTA VII

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ELEMENTA VII

We are excited to announce our next dinner to be held on Monday May 30th at Ask For Luigi in Railtown, Vancouver.

As the days warm and lengthen ELEMENTA invites you to join us for our seventh dinner. With spring in full force in the Pacific Northwest, ELEMENTA offers a gastronomic interpretation of the annual awakening of our region. The menu will focus on the abundance of spring produce and wild edibles as well as the best offerings from the coastal waters. As always tickets are limited so be sure to get them early.

8 course tasting menu, including beverage pairings, bread, canapés and petit fours

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ELEMENTA VI

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ELEMENTA VI

We are excited to announce our next event happening at Harkness & Co butchers in east Vancouver on Monday April 11th!

With spring ramping up, this dinner will focus on shoots, sprouts, blossoms, sea vegetables and the first spring cultivars as well as beautiful pork from the North Okanagan Valley. As always tickets are limited so be sure to acquire them early.

Surprise 7 course menu including beverage pairings, canapés and petit fours

$140

TICKETS

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ELEMENTA V

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ELEMENTA V

Elementa is excited to announce our first event of 2016. With a new year and the first signs of spring sweeping across our region, we invite you to experience the final tastes of winter melding with the onset of the new season. This dinner will focus on pristine shellfish and crustaceans from the frigid winter waters as well as the last of vegetables from the root cellar mingling with the first wild and cultivated spring edibles.

 

7 course tasting menu with beverage pairings, canapes, and petit fours.

 

$120

Tickets

As always seats are limited so don't miss out!

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ELEMENTA IV

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ELEMENTA IV

As the days shorten and harvest draws to a close,  Elementa invites you to experience the transition into autumn as interpreted by our culinary team. This dinner will focus on the bounty of the forest, shoreline and abundance of fall produce.

Surprise 8 course tasting menu with beverage pairings, canapes, and petit fours.

$140

As always seats are limited so don't miss out!

 

Tickets

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Past Menus

ELEMENTA V

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

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

 

ELEMENTA III

QUINCE EXPLOSION // SEARED DUCK HEART, TENDERLOIN, GIZZARD, MEYER LEMON // DUCK SWEETBREADS, MORELS, SORREL EMULSION

Elementa Apéritif – Quince Wine, Vermouth, Aromatic Bitters

LEVAIN BREAD AND BROWN BUTTER // LAMINATED SOURDOUGH AND NETTLE BUTTER

Rinaldini ‘Rinaldo’ Millesimato Brut 2009 – Emilia-Romagna, Italy

DUNGENESS CRAB, CHERRY BLOSSOM MILK, GREEN ALMONDS, FLOWERS

Eblin-Fuchs ‘Zellenberg’ Riesling 2010 – Alsace, France

SALAD OF LETTUCE ROOTS, WILD ONION, SPRING LEAVES, DUCK LIVER

Little Farm ‘Blind Creek Vineyard’ Rosé 2012 – Similkameen Valley, BC

“OLD” CARROT BAKED IN SALT, TOASTED BARLEY YOGHURT

Brassneck ‘Passive Aggressive’ Dry-Hopped Pale Ale – Vancouver, BC

LACTOSE GLAZED DUCK LEG, ROAST BREAST, CONSOMMÉ, TURNIP

Eric Texier ‘Vaison la Romaine’ Côtes du Rhône 2011 – Côte d’Azur, France // Lock & Worth Merlot 2013 – Naramata, BC

FROZEN AERATED CHERRY BLOSSOM

FRIED LICHEN, TOASTED FLOUR CAKE, RHUBARB, MUSHROOM POWDER

Domaine Rolet Père & Fils Macvin Rouge – Jura, France

CARAMELIZED PARSNIP, JUNIPER, RICOTTA

Lustau ‘Emilín’ Moscatel Sherry – Jerez, Spain

 

Elementa ii

CRISPY ROOTS AND TUBERS, CRÈME FRAICHE

Elementa Apéritif

WILD FERMENTED SOUR DOUGH, CULTURED BUTTER

Jean Bourdy Crémant du Jura N/V – Jura, France

SAVOURY CEREAL, PUFFED GRAINS, BARLEY MILK

Kozaemon House Junmai – Gifu, Japan

THE FOREST FLOOR

Denavolo ‘Catavela’ 2011 – Emilia-Romagna, Italy

OYSTERS & BRASSICAS

Rabl ‘Spiegel’ Grüner Veltliner 2011 – Kamptal, Austria

SURF ‘N’ TURF

The Lusitanic – Manzanilla, Cachaça, celery, sea mist

WEATHERVANE SCALLOPS, SALSIFY, PINE

Sauvignon Blanc-Semillon, Clean Slate 2012 – Okanagan Valley, BC

MACKEREL

Manoir de la Tête Rouge ‘Tête d’Ange’ Saumur 2011 – Loire Valley, France

SUNCHOKE SODA

QUINCE AND HONEY

Elementa ‘Coigneau’ 2014 – Okanagan Valley, British Columbia

ELEMENTA I

FISH SKIN, SEAWEED

Blue Mountain Brut, Methode Traditionelle 2010

LEVAIN BREAD, MARROW BUTTER

Pedro Ximenez, Alvear 'Amontillado'

DUNGENESS CRAB, PLUM, HERBS

Marsanne, Tahbilk 2010

LING COD, FENNEL

Riesling, Selbach 2012

FOSSILIZED PARSLEY ROOT, TSUKEMONO CARROT

Torrontes, Terrazas de los Andes 'Reserva' 2011

CAULIFLOWER, BEER, FERMENTED OATS

Small Wonder Table Saison, Brassneck Brewery

AGED PIGEON, BLACK CURRANT

Gamay Noir, Blue Mountain 2012

MUSHROOMS

Zweigelt, Arrowleaf 2011

CELERIAC, APPLE, SQUAB LEG CONFIT

Tempranillo, Fausting Rivero 'Riserva' 2004

CHEESE, SEABUCKTHORN, OAT CRACKER

Reconstructed Port

PINE CAKE, SQUASH

Sea Cider 'Pommeau'

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