Archive: 2011

Yes, it’s blurry, damn it. Chef Chashma and I worked like dogs on the Midnight Garden 5 course secret supper, but all our pictures turned out blurry. Ah well, the food was good, so whateve’s. I just wanted to pass on this recipe for crab consomme, cause it’s so bloody tasty and looks like liquid gold. Enjoy!Crab Consomme1. Go to the store and buy the liveliest crab you can find. Pinch the legs to make sure they aren’t squishy, if they are the meat hasn’t filled into the shell yet. 2. Bake my garlic crab recipe first with whole crabs. Always ask to keep the carapace when you buy crab at the fish store, that’s where the flavour is. The important thing to do with the whole crabs is bake them, don’t boil them, all the flavour is gone in…

May 7th, 7:30pm Let us take you to dine way down underground, again, into a mystery artists studio somewhere in Vancouver. An evening of beauty awaits you, surrounded by landscape paintings, you’ll feel like you are in a Midnight Garden. Your chefs will paint you a culinary masterpiece to complete the experience. Dine on a five-course meal inspired by the works on the wall. $69 (min donation) includes one cocktail, a five-course meal and a small painting of your very own to take home. Space is limited. Email us for reservations. Don’t forget Mothers Day, bring her out to dinner! Location is secret until the day before the dinner, BYOB, suggested wine pairing list to be provided. Pickled Beet, Goat cheese, Chive Shots

Recommendations from staff pourers are in…Here are some highlights from the festival from the sommeliers and pourers that know best. You have to try some sherry, please! Even if you think you don’t like it, because your grandma used to drink it. Dry to sweet, savoury to figgy, it’s the bomb. Go to the Sherry tasting station near the liquor store! FortifiedGonzalez Bylass – Palo Cortado – Aposteoles – Actually brought tears to my eyes, almonds, caramel, oranges and a truffled finishBlandy’s Alvada – Madeira!Dow’s 20 Year Port! – say no more SpainTelmo ‘freaking’ Rodriguez! -The king of the vineyard is here, go taste all his wines and have a chat.Faustino – Portia Prima – great value Ribera del Duero – Tempranillo – cherry, vanilla & spice in a velvet gloveTorres – Celeste – Ribera del Duero – excellent value,…

Hi Everyone,Spring has sprung and I’m back from a long vacation. We’ve cooked up another unique escape from everyday dining for you on Saturday, April 16. Interested in eating somewhere with this kind of view? Chef Owen Lightly of Butter on the Endive and Araxi, Elixir, West, the Shangri-La, Gastropod & Voya Restaurant fame has agreed to guest chef an evening with us. Our location (secret as usual) is a doozy. Here’s a clue, it’s an Arthur Erickson creation in the forest overlooking the water. It will be a magical evening under the stars. 8PM Time is Sold Out, 5pm (4 seats left)5 Courses for the unbelievable minimum donation of $691 cocktail included Wine pairing list to be supplied (BYOB if you wish)Ludzu will be manning the bar2 seatings – 4pm & 7pmEmail [email protected] to reserve your spot