Chef Heather Dosman (Acorn, Farmer’s Apprentice, Harvest) creates a fabulous six course Spanish menu featuring local BC seafood. It will be a night to remember at the secret supper club in Vancouver. Bring your friends or come alone and meet some food loving new friends.
First Course
Marinated Spanish olives – fennel, citrus, chili
Oyster & pickled wild onion
Second Pintxos
Gilda – anchovy, pickles & olive
Boquerones – white anchovy crostini, chili, pine nut & herbs, goat cheese stuffed pickled pepper
Third course
Gambas a la ajillo – roasted garlic and prawn with razor clams or gooseneck barnacles (depending on availability)
Hongos a la plancha – mushrooms in sherry and EVOO
Fourth Course
Calcots y romesco – grilled young leeks with roasted pepper & almond sauce
Mussels & black cod escabeche – mussels & black cod preserved in white wine & herbs
Fifth Course
Murcia al vino, Manchego & Cabrales with crackers, preserves & honey
Dessert:
Basque style caramelized cheesecake, preserved fruit & hazelnut
July 12th, 2020 at 6:30pm at the underground supper club in Vancouver (secret address given upon booking), long table seating $79 pp
