August 20th, 2011. Foodie Weekend: Day 1
After a really great opener for the evening at COAST Special Situations Dan and I click-clacked our way to our real dinner reso, Yew Restaurant at the Four Seasons Hotel. Vancouver’s hotel restaurant scene has stepped up their game considerably in the last few years, so I was looking forward to seeing what Yew had to offer
A delicious cocktail! Smooth eggwhite foam, light floral notes..I only wish I could remember what this was! Anyways, a great drink to sip on while waiting for our table.
Well, the menu was really giving us a hard time. I mean, it’s a good thing we had a pre-dinner snack because it was so hard to decided on what to order..everything looks great! In the end? Order it all! (Beautiful table setting. Great premonition for the meal to come 😉 )
Housemade Duck Pate. Deliciously smooth with a terrific pairing with the sweet yet tart cranberry crisps. Oh, our mouths were in awe… who doesn’t love duck?! I was more than obliging to let SSD take care of the cornichons
Haida Gwaii Dungeness Crab Ravioli and Truffle Popcorn. With a name like that how could I not order this?? Pillowy soft ravioli, sweet crab filling and light fluffy crunchy popcorn! And the truffle gave the impression of butter….clever!
Salmon Tartare – Wild Coho Salmon, Agassiz Hazelnut, Smoked Trout Caviar & a Crispy Farmhouse Egg. Wow, rich rich rich! The salmon was creamy, the hazelnuts gave a great nutty bite, the caviar added more richness to the fish.
And the egg…the egg! Crispy on the outside, slightly runny on the inside! How’d they do that? Haha! I was so….full by this point…but it was still so good…!
Venison – Roasted Venison, Quinoa, Broccolini and Cranberry Porcini, Brown Butter and Sage. SSD came to the conclusion that if he has to choose one, he may as well choose a meat that he doesn’t normally see on common menus. Great choice! Juicy, slightly gamey venison, with the playful pop of quinoa!
Again, dessert was an agonizing affair! What to choose? Our friendly and wise waitress recommended the Dessert Tapas Trio – Espresso Panna Cotta, Creme Brulee with Candied Pineapple and a Dark Chocolate Ganache Stick with Powdered Hazelnuts! OH!! *Sigh*…….I love happy endings!!