The Seattle crowd does Vancouver

[scrat68]

On our second evening in Vancouver, Chef David Hawksworth at West put together a phenomenal dinner for us. Courses, pictures and wine pairings are below.

Amuse Bouche

Ahi Tuna Sashimi

with Jalapeno Spiced Sesame Dressing

garnished with Black Sesame Seeds and Daikon Sprouts

First Course

Quebec Foie Gras and Chicken Liver Parfait

on Apple Jelly with toasted Brioche

Loosen Brothers Riesling “Dr. L”, Mosel-Saar-Ruwer 2001

Second Course

Pan Seared Scallops

with Carrot and Star Anise Consommé

garnished with a Concassé of Tomatoes, Cucumbers, Chives, Celery Sprouts and Hajiki Seaweed

Yalumba Vigonier 2002

Third Course

Fillet of Queen Charlotte Halibut

with an Artichoke Roasting Jus and White Truffle Chive Cream Sauce

served atop a bed of Spinach

garnished with a Brunoise of Turnip and Tomato

Domaine de la Ferte Givry-Antonin Rodet 1999

Fourth Course

Roast Rack of Suckling Pork with Roasting Jus

stuffed with dried Apricots

served with Nutmeg Yukon Gold Gnocchi and Roasted Apples

served on a bed of Haricot Vert

Catena Malbec 2000

Fifth Course

Selection of Fine Cheese

Chaource and Epoisses

served with homemade Walnut Raisin Loaf

Okanagan Select Late Harvest Vidal 1997

Sixth Course

Dark Chocolate Almond Ganache Cake with Chocolate Chip Whipped Cream

Raspberry Tarragon Sorbet Truffle with Chocolate Tarragon Sauce

Chocolate “Footprints”, Chocolate Caramels with Walnuts

[Rhea_S]

Wonderful pictures... thank you!

[Schielke]

Ohhh yeah, you are bringing me back....drool.

[forever_young_ca]

Fabulous dinner - I am interested in what you had to drink with your sixth course - all that chocolate - yum!

[mamster]

The sommelier recommended skipping wine for the dessert course. Can't say I blame him.

That Dr. Loosen "Dr. L" bottling is a perfect example of what I (and everyone else) have been saying about the 2001 German vintage. This is a cheap bottle of wine and easy to find. I got a couple of bottles for $12 at QFC, and then found it for $11 at Whole Foods. Everyone was knocked out by its complexity, and it went perfectly with that terrine.

My favorite course overall was the scallops. I want to try to recreate that dish at home, or maybe just get some best-quality scallops, sear them with nothing but salt, and eat them one after another, from a bag.

[tighe]

I think the halibut was my favorite course of the meal, but then again, I'm a truffle whore. Our server did a remarkable job with the wine parings. As mamster said, the Dr L was a fantastic wine and I also thought the Malbec served with the pork was great.

[nightscotsman]

My favorite course was the foie gras parfait, simply because it's a perfect dish. Thanks to tighe for requesting it as part of our menu. Second would have to go to the pork - especially for the jus. I did ask for a sauce spoon, and if they hadn't brought it to me I was prepared to lick the plate. All of the wines were interesting and great matches with the food.

Thanks to Chef Hawkworth and the serving crew for making us feel like visiting royalty.

[col klink]

That pork looks like it's been blessed by the Pope. I wish I coud've been there!

So the jus, what did it taste like? Was it mostly a roasted pork flavor or were there some herb flavors as well?

[nightscotsman]

That pork looks like it's been blessed by the Pope. I wish I coud've been there!

So the jus, what did it taste like? Was it mostly a roasted pork flavor or were there some herb flavors as well?

I'd say it tasted mostly of roasted pork with maybe some white wine reduction and sweetness from the dried fruit. Very deep and rich, but not fatty at all.

[tighe]

That pork looks like it's been blessed by the Pope. I wish I coud've been there!

So the jus, what did it taste like? Was it mostly a roasted pork flavor or were there some herb flavors as well?

It tasted like something you wanted to get into and swim around in, thats what it bleepin' tasted like!!

Edited April 23, 2003 by tighe (log)