The GOODS from “C” Restaurant
Vancouver, BC | C proprietor Harry Kambolis has launched a new four course tasting menu following Robert Clark’s podium-finish at the Canadian Culinary Championships in Kelowna. The dishes born of the infamous Black Box and Mystery Wine competitions make up the first three courses. (In the first competition, the chefs had to cook with the unknown ingredients within; in the second, they had to build a dish that matched La Stella Fortissimo, 2008). The pièce de résistance is the citrus glazed Fraser Valley quail breast, leg ballotine, French toast, crisp quail egg and consommé. The meal concludes with a dessert of chocolate in different textures. The menu is available for a limited time for $55 per person; for sommelier Kim Cyr’s wine pairings, add $40.
“Robert’s cooking was consistently excellent throughout each of the competitions,” says national referee and judge Andrew Morrison, “He impressed the judges with his skills as much as his ability to maintain the cool, measured composure that is such an essential ingredient in competing at such a high level. As a fellow Vancouverite, I was especially proud to see our cuisine so well represented to the rest of our country. He and his team have every reason to be proud, and so do we.”
“I’m not ashamed to say that Vancouver has some of the best cooking and the highest quality ingredients in Canada,” says Kambolis. “A gold and a bronze within a span of a few months really speaks to craftsmanship of Chefs Robert and Lee, and I think is a pleasant indicator of how well they work together as a team. Lee is a perfectly matched chef de cuisine for Rob.”
The four course tasting menu is now available for a limited time: patrons are encouraged to reserve today by calling 604-681-1164.
TEAM B.C. MENU
1st Course
Smoked Pork Ragout
pickled beets and basil, yellow beet velouté, licorice oil
Sperling Vineyards, Old Vines Riesling, Okanagan Valley, BC, 2009
2nd Course
Bison Cannelloni
bison tartare with crisp pasta, cranberry blackberry emulsion,
pancetta, fennel, chervil salad
La Stella, Fortissimo, Osoyoos, BC, 2008
3rd Course
Dungeness Crab Cake
asian pear slaw, licorice butter sauce, cilantro mint salad
Joie Farm, A Noble Blend, Okanagan Valley, BC, 2009
Main Course
Citrus Glazed Fraser Valley Quail Breast
leg ballotine, french toast, crisp quail egg and consommé
Black Hills Winery, Alibi, Oliver, BC, 2009
Dessert
Chocolate Textures
Forbidden Fruit Winery, Plum Mistelle, Similkameen Valley, BC
4 courses, for $55 per person
with wines, add $40 per person
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