More West, More Wolowidnyks
Elicia was last in town for her sister Erika's wedding, where her brother the bar tender invented the Jolie Coure. This time, she's drinking the national drink of Brazil (where she used to live), while David concocts another miraculous beverage behind her.
David concocted something non-alcoholic for Fumiyo. Erika looks on.
It's called A Passage to India. You wouldn't think a drink with curry and Jalopeno peppers in it would be very good. You would be wrong.
The proscuito kept our bouches amused.
David's signature drink, the Jolie Coure, with assorted bread rolls looking on jealously.
TIAN OF DUNGENESS CRAB AND COUSCOUS, SMOKED TOMATO GAZPACHO
Fumiyo and Erika looked on in amazement. Their stomaches did more than look.
CITRUS MARINATED SPOT PRAWN CEVICHE, CHILLED SAFFRON TAGLIOLINI AND ASPARAGUS ROOT
CITRUS MARINATED SPOT PRAWN CEVICHE, CHILLED SAFFRON TAGLIOLINI AND ASPARAGUS ROOT
Elicia avoided this, thinking the prawns were undercooked. Uh, no. I'd know. Sonia and I loved this one.
FILLET OF QUEEN CHARLOTTE HALIBUT, SPINACH SAUCE,HANNAH BROOK FARM WATERCRESS POTATO SALAD, CLAMS AND MUSSELS
FILLET OF QUEEN CHARLOTTE HALIBUT, SPINACH SAUCE,HANNAH BROOK FARM WATERCRESS POTATO SALAD, CLAMS AND MUSSELSElicia and Erika had the halibut.
LOIN OF SALT SPRING ISLAND LAMB, PORTABELLO AND SHALLOT STUFFING, GRILLED RADICCHIO AND STICKY LAMB TRUFFOLE
Sonia's first meal at her bartender son's phenomenal restaurant.
THYME BUTTER POACHED NOVA SCOTIA LOBSTER, BUTTERNUT SQUASH PUREE AND FONDANTESGREEN BEAN SALAD
LOIN OF SALT SPRING ISLAND LAMB, PORTABELLO AND SHALLOT STUFFING, GRILLED RADICCHIO AND STICKY LAMB TRUFFOLESonia's first meal at her bartender son's phenomenal restaurant.
THYME BUTTER POACHED NOVA SCOTIA LOBSTER, BUTTERNUT SQUASH PUREE AND FONDANTESGREEN BEAN SALAD
Best lobster I've had in years, floating on clouds of flavourful foam.
ROASTED SUPREME OF SPRING SALMON, PETITS POIS A LA FRANCAISE, TOMATO FONDUE
Fumiyo feasted on this. Will the peas growing in our garden wind up in anything as tasty?
1/2 kiwi (peeled)1 1/2 oz Gin (Plymouth)1 oz Apple Liqueur (Giffard Manzana)1/2 oz Jasmin Green tea syrup3/4 oz Fresh lime juiceShake with ice and strain into a pre-chilled coupe glass
A peach drink followed the Kiwi. I think it highly unlikely that anyone in Vancouver was drinking better than the Wolowidnyks and the Ishikawas this night.
ROASTED SUPREME OF SPRING SALMON, PETITS POIS A LA FRANCAISE, TOMATO FONDUE
Fumiyo feasted on this. Will the peas growing in our garden wind up in anything as tasty?
1/2 kiwi (peeled)1 1/2 oz Gin (Plymouth)1 oz Apple Liqueur (Giffard Manzana)1/2 oz Jasmin Green tea syrup3/4 oz Fresh lime juiceShake with ice and strain into a pre-chilled coupe glass
A peach drink followed the Kiwi. I think it highly unlikely that anyone in Vancouver was drinking better than the Wolowidnyks and the Ishikawas this night.
posted by C Simril @ 1:10 PM
1 comments
1 Comments:
The evening was wonderful, as always, with you and Fumiyo. Thank you again for a beautiful time and fabulous meal! When I saw him last, I did ask David to send you the "recipes" and "equipment list". I found a muddler online that looks like the one that David uses. I'll send the link to you and him to see if it's a good one for you to get. By the way, your new camera is phenomenal! I've NEVER seen a camera capture the color of my eyes before! If i don't get red-eye, then they usually look black. Good investment my dear. See you soon as we continue eating our way around the world :) Love, Elicia
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