Scout works with a lot of local restaurants to get the word out about the cool and delicious things they’re doing, but they couldn’t do what they do without access to awesome ingredients. To get what they need, culinary creatives depend on personal networks of passionate artisans, farmers and producers who often work hard without ever seeing the glory they deserve. Since it’s always good to recognize those who have your back, we bring you the Supplier Shout Out!
Today, Tommy Shorthouse, Chef de Cuisine at Tableau Bar Bistro, tells us about the locally foraged ingredient adding some seasonal delicacy to one of the restaurant’s most loved menu items…
Which one of your suppliers do you want to give a shout out to? Oyster & King.
What does this supplier supply you? Chanterelle Mushrooms.
How is this ingredient currently featured on your menu? Mushrooms on Toast ($16) on our Lunch and Dinner Menu. It’s also offered for $10 on our Happy Hour Menu: Everyday 2:30pm – 5:30pm; Sunday – Thursday 9:30pm – close; and Friday & Saturday 10:00pm – close.
A feature menu item and a top seller, Mushrooms on Toast is made using our house-baked brioche and a veal-mushroom reduction. When Chanterelles are in season, we incorporate them into the mushrooms used for this dish. It is a very delicate and beautiful product when prepared properly.
What makes this supplier so special? Our rep for Oyster & King is named David and is amazing with letting us know what’s fresh and in season. The company also deals in kelps, seaweeds, sea asparagus, fiddle heads, stinging nettles, etc…. My team and I love using their products.
Is there a local glass of wine/beer or something else that you suggest pairing this dish with? I would suggest a nice French Burgundy, Bordeaux or Pinot Noir, or even a Napa Valley or Washington State Cabernet Sauvignon. The earthiness of the mushrooms compliments their full-bodied earthiness. In my experience, these wines and the mushrooms pair so well together because they’re both products from the soil of their terroir. When they’re savoured together, their true characteristics shine through and develop.
IF you want to enjoy the Chanterelles on their own, and not in our Mushrooms on Toast, I would suggest pairing them with a Riesling, Pinot Gris or an off-dry White Wine.