Chef Shin Suzuki Readies Valentine Weekend Tasting Menu At Gastown’s PiDGiN

The GOODS from Pidgin

Vancouver, BC | This Valentine’s Day, warm your loved one’s heart at Gastown’s Pidgin, with Chef Shin Suzuki’s multi-course Valentine’s Day tasting menu. Intended to be shared by two, Pidgin’s special eight-course menu is available for the entire weekend, from Friday, February 12th through Sunday, February 14th. Pidgin’s regular a la carte and prix fixe menus and daily specials are also available.

Guests will start with snacks of Smoked Almonds and an Oyster Shot with Passionfruit and Horseradish. A parade of dishes follow: Beet Tartare with Olive Tapenade, and Sprouted Amaranth; Confit Salmon with Blood Orange Salad and Yuzu Crème Fraiche; Duck Rillette with Caper Raisin Purée and Ginger Carrots; Pan Seared Trout with Bonito Butter Sauce and Swiss Chard; and Kuroge Wagyu Striploin with Potato Cake, Wasabi and Garlic Chips. End the meal on a sweet note with rich Chocolate Cake or Lychee Ice Cream.

Pidgin’s Valentine’s Day Tasting Menu is $100 per guest, plus tax and gratuity. Guests are encouraged to reserve their seat in advance. Please call 604-620-9400 or visit www.pidginvancouver.com.

Valentine’s Day Tasting Menu

$100 per person / serves 2

SNACKS

smoked almonds

oyster shot, passionfruit, horseradish

SAVORY

beet tartare, olive tapenade, sprouted amaranth

confit salmon, blood orange salad, yuzu crème fraiche

duck rillette, caper raisin purée, ginger carrots

pan seared trout, bonito butter sauce, swiss chard

kuroge wagyu striploin, potato cake, wasabi, garlic chips

SWEET

chocolate cake / lychee ice cream

DETAILS

GALLERY

The Team

Brandon Grossutti – Owner/Operator
Alain Canuel – General Manager
Nelson Navasero – Assistant General Manager / Bar Manager
Shin Suzuki – Executive Chef

About PiDGiN

Common cuts rendered sublime. Deceptively simple staples skewed and polished with Asian elegance. Large format family-style ssäm with the attention to detail and flavour usually reserved for highly composed dishes. These are the cornerstones of PiDGiN’s food. Rarely predictable, never overwrought and fussy, always thoughtful, cared for, and prepared with the utmost integrity.

At PiDGiN, there is no need for distinctions between casual and fine dining. A restaurant can be both beautiful and comfortable; cuisine can be at once delicate and approachable. As dining perspectives have changed, so too has the line between east and west. Pidgin’s chefs and owners draw inspiration from their travels and work experience on different continents which is reflected in the restaurant’s design, drinks list and cuisine.

The bar pays its respects to classic cocktails with fresh interpretations that make good use of our region’s fine local bounty. For the more adventurous the taps pour local sake. By the glass and bottle is a tight wine list, bolstered by a well-curated reserve list for those seeking something truly special. Perhaps most exciting is the harmony between kitchen and bar, a collaboration that ensures equal attention to detail and creativity with the ladies and gentlemen behind the wood and stoves.

Craig Stanghetta of Ste. Marie based PiDGiN’s design around the food. Much like the namesake, the design borrows liberally from different schools of thought. Curated ephemera, inverted subway tile and contemporary lighting stand against clean Japanese joinery, simple panel moulding and an intentionally sparse and functional layout. The mandate was to be disparate and somehow achieve balance, much like each dish that leaves the kitchen.

Community News