The launch of Dine In Vancouver

Here we go…

I love the idea of sharing various courses or having a series of small tapas-style tastes when dining with friends. Don’t get me wrong I enjoy comfort food as much as the next guy but I think we are privileged to be living in a city like Vancouver where the quality and variety of food is world-class. The idea of the menu below was therefore, to go beyond the “safe” West Coast style options like maple glazed salmon with sautéed vegetables and take the guests on a gourmet rollercoaster ride by offering a variety of completely unrelated and exciting flavors and textures with each course. I relate it to going out to a restaurant and wishing you could taste all the different menu options for say the tuna or the salmon.

So May 30, 2009 saw the official launch of Dine in Vancouver at the 40th birthday of Mr. Mark Virgin. I’m not going to bore you with the tedious prep stories but needless to say when the day arrived, myself and my immensely talented sous chef Damian Connelly, set about the final prepping for the six-course birthday extravaganza:


First Course:

Fresh prawns wrapped in double smoked bacon served with a papaya mustard sauce
Asian-styled scallop ceviche
BBQ spot prawns served with paella-flavored risotto


Second Course:

· Ahi tuna encrusted in a rice cracker batter served with a spicy citrus sauce
· Seared ahi tuna on a spicy cilantro coconut yam mash with a soy, scallion, ginger dressing


Third Course:

· Mango Sorbet


Fourth Course:

· Pan fried organic duck breast served on steamed pak choi with a fenugreek, chili, honey soy sauce

Fifth Course:

· Sesame salmon tartare on a garlic crostini
· Soy cured wild salmon with a lime cilantro crème fraiche sauce
· Puff pastry salmon parcel

Sixth Course:

· Lemon tart served segmented pink grapefruit


Oh yes,. I forgot that the 18 guests included 2 vegans, who required a whole new menu, which was as follows:


First Course:

· Avocado crostini served organic red, orange and yellow tomatoes and topped with a basil dressing


Second Course:

· Spicy cilantro coconut yam mash with a soy, scallion, ginger dressing with chicken style tofu


Third Course:

· Mango Sorbet


Fourth Course:

· Green butternut curry in a crispy tofu pancake


Fifth Course:

· Avocado and king mushroom carppacio;

Sixth Course:

· Crispy sweet tofu pancakes with caramelized bananas served with a dark chocolate sauce.





So the evening was a big success, big thanks to the fine work of Damien and the gorgeous Jen King who was a superstar in all aspects of front house service.