‘Market’ By Jean-Georges Serving Sakura-Inspired Tasting Menu Until April 30

Sablefish-(8)

The GOODS from Market by Jean-Georges

Vancouver, BC | Each spring, as the rainy season begins to fade, Vancouver residents and visitors are rewarded with one of the world’s most cheerful sites: 40,000 cherry trees bursting with pink and white blooms. Shangri-La Hotel, Vancouver is celebrating the changing of the seasons with a sakura-inspired tasting menu at Market by Jean-Georges, available from 20 March to 30 April 2016. Created by executive chef Ken Nakano, the Sakura tasting menu pays homage to his Japanese heritage, and is inspired by his mother.

“I remember having bountiful picnics beneath the beautiful cherry trees in Queen Elizabeth Park with my family each spring,” said Nakano. “The flavours of this menu are inspired by my mother, and the Japanese cooking techniques that she instilled in me. For example, with daikon, she used to tell us if we grated it with too much force or anger it would become bitter and unpleasant. She taught us precision, and how to handle ingredients with respect.”

Guests can anticipate dishes such as Side Stripe Shrimp, with Eggplant Salad, Green Beans, Grated Daikon Momiji, and Sake Vinaigrette; or a savoury Sablefish, marinated in Sake Lees, Crispy Rice, and Edamame Purée. With a passion for authentic farm-to-table cuisine, Chef Nakano showcases the finest Canadian ingredients from coast to coast, which shine through on the Sakura menu with ingredients such as Northern Lite BC Rice, naturally grown in the Fraser Valley, as well as Ocean Wise seafood from the Pacific Ocean, stretching from Haida Gwaii to Fanny Bay on Vancouver Island.

As an accompaniment for the Sakura menu, guests are encouraged to try the Junmai sake pairing from the award-winning Artisan SakeMaker. Handcrafted on Granville Island by sakemaker Masa Shiroki, Osake is Canada’s first locally produced fresh premium sake. The Sakura tasting menu is CAD 98 per person, with sake or wine pairing available for CAD 70 per person.

The Sakura and Sake menu will be available from 20 March to 30 April 2016, at Market by Jean-Georges at Shangri-La Hotel, Vancouver. For more information or for reservations, call Market by Jean-Georges at (604) 695-1115 or visit www.marketbyjgvancouver.com.

Details

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1115 Alberni Street, 3rd Floor, Vancouver, BC V6E 0A8
Telephone: 604-695-1115
Website: www.marketbyjgvancouver.com
Facebook: www.facebook.com/marketbyjeangeorgesvancouver
Twitter: @MARKETjg_Van

Gallery

  • Restaurant Manager - Brittany Anderson
  • Bubbles, Beats & Brunch on MARKET Terrace
  • B.C. Blueberry Caipirinha
  • Express Lunch - Grilled Pork Loin
  • Tuna Tartare
  • Bathrooms
  • MARKET Bar
  • Seasonal Terrace
  • Brown Butter Waffle
  • Steamed Shrimp Salad with Champagne Vinaigrette
  • Seared Scallops, Caramalized Cauliflower
  • Beef Tenderloin, Carrots and Miso
  • Main Dining Room and Private Dining Room
  • Black Truffle Pizza
  • Soy Glazed short ribs
  • Beet Salad
  • Market by Jean-Georges

About MARKET by Jean-Georges

Private-Dining---Alberni-Room

Experience an internationally renowned chef’s cuisine at Vancouver’ MARKET by Jean-Georges

Located on the third floor of the luxurious Shangri-La Hotel, MARKET by Jean-Georges shines as a fine example of approachable upscale dining in a contemporary and elegant setting.

MARKET epitomizes Vancouver’s thriving restaurant scene with a menu fashioned by internationally acclaimed three-star Michelin chef Jean-Georges Vongerichten. His finely tuned dishes are rooted in classic French cooking, with a focus on international flavours inspired by his time spent travelling through Asia. The culinary team in Vancouver is committed to working with local producers to deliver a top notch product that honours the restaurant’s namesake, and gives local Vancouver residents and visitors a truly world class experience.

“MARKET offers the quality one expects of a fine dining establishment, but on a more approachable level,” says restaurant manager Brittany Anderson, who oversees MARKET’s four modern yet distinctly unique spaces: an elegant dining room, modern bar, seasonal terrace and three private dining spaces. “Guests also have the luxury of choice; whether it’s the two or three-course Express Lunch that rotates weekly, the five-course Rooted in Nature dinner tasting menu that’s created monthly, or the seasonal à la carte menu, there’s a variety of options to suit our guests’ needs, from business lunches to special occasions.”

And to complement any course, MARKET’s spectacular wine collection has been carefully composed of the finest of B.C. grapes, as well as some of the world’s foremost labels.

Recent Press

Express-Lunch---Grilled-Pork-Loin

THE VANCOUVER SUN – Mia Stainsby | It’s been too long since I’ve visited New York… So it was really nice of New York to come and visit me. Market at Shangri-La in Vancouver borrowed chef Anthony Ricco from New York’s Spice Market to bring some of his food here. Both restaurants are operated by Jean-Georges Vongerichten, whose name is spoken in reverential tones even in that jaded city.

We shared four à la carte dishes, plus a dessert. Shaved tuna with chili tapioca, Asian pear and lime ($14) was, if I may speak in rhyme, sublime: Petals of sashimi-grade tuna and a quenelle of tuna broth sorbet were served over a coconut kaffir lime broth. Vietnamese chicken curry ($22) featured half a chicken chopped into eight pieces in a beautiful coconut curry broth; fresh cut herbs
rained down upon it…

Ricco says he was impressed by the passionate, hard-working crew at Market. By his reckoning, this generation of New York chefs are getting a little too soft.

In Vancouver, Market impressed me once again, with casual but impeccable service. Case in point: a server saw us switching dishes and swooped in with the proper cutlery for each of us. The congenial professionalism is just right.

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