, you're invited to Chef Shelley Robinson's spring feast (Top Chef Canada) and the menu looks wonderful.
Chef Robin here, I'm in Spain for a few months dreaming up menu ideas for my Catalan pop-up when I get back. The first dish
they cook in spring here is Calcots which are wood fired spring leeks in Romesco sauce. I've adjusted the recipe for your barbecue, check it out at the bottom of this email.
Spring Fling Dinner - April 9th
7 Course dinner with Chef
Shelley Robinson. Long table dinner at the supper club. You're invited into your chefs home for dinner, wine cellar room - $69
Menu teasers...
Flax crackers -smoked cream cheese- balsamic caviar Crispy Dashi broth – buttermilk
cauliflower Mushroom pate – lardo salami, raspberry shallots and cocoa puffs Cucumber, feta, fennel, watermelon glass , albacore tuna Carrot croquette – pickled apple, beet, barbecue sauce Potato leek terrine – tamari cured
egg – tempura black garlic, aged quail Sake rose meringue – Greek yogurt - blueberries
Chef Jacob Deacon Evans (Wildebeest/West) invites you to Tuscany...
Multicourse Supper Club Dinner featuring Tuscan cuisine by one of the most creative chefs in Vancouver.
Saturday, Apr 16th - 6:30pm
Book Apr 16
Remember members can book a private room anytime with us for special occasions. Its the best way to celebrate anniversaries, birthdays, stagettes or just long lost friends. - 69 pp
for 5 courses (min numbers apply) - Email us to inquire.
Recipe for Calcots: Spring Leeks
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This is a Catalan dish that is so tasty, messy, easy to cook and great to eat with a big group that you have to try it. The Spanish & Catalans actually call it a calcotada, a dinner celebrating the spring calcot harvest. Pronounce it "Cal-shots". They serve the bbq leeks with romesco sauce which is made of
red peppers and almonds. After the calcots are cooked meat is grilled on the coals of the fire, so if you want to be really authentic grill some pork chops and sausages after the leeks for a full meal.
Romesco Sauce:
- 1 slice white bread
- 3 tablespooons
toasted hazelnuts, crushed
- 3 tablespoons slivered almonds, toasted in a small dry skillet over medium heat until beginning to brown, about 4 mintues
- 12 ounces roasted red peppers (1 jar), drained (about 1 ¾ cups)
- 1 small tomato (ripe), about 4 ounces, cored, seeded, and chopped medium
- 1 large clove garlic, minced (about 1 generous teaspoon)
- 2 tablespoons extra-virgin olive oil
- 1 ½ tablespoons sherry vinegar
- ¼ teaspoon cayenne pepper
- salt to taste
Instructions: Toast bread till dry but not too brown, break into 1/2 inch pieces. Process bread and almonds in food processor until nuts are finely ground, 10 to 15 seconds. Add red peppers,
tomato, garlic, oil, vinegar, cayenne, and 1/2 teaspoon salt. Pulse 20 to 30 seconds till saucey. Adjust seasoning with salt; transfer mixture to bowl and serve. (Can refrigerate in airtight container up to 2 days; return sauce to room temperature before serving.) Makes about 2 cups.
BBQ Leeks:
Buy the smallest leeks you can find. Try to buy them as much the same size as possible so that they'll cook at
around the same timing. You'll need about 4-6 small leeks per adult.
Instructions:
#1 Grab yourself a glass of Cava to drink while you cook! Then, wash the leeks well, but keep them whole.
Fire up your bbq to super hot (bbq on wood charcoal is
tastier, but a gas bbq will do in a pinch). Cook the leeks close to the flames and tightly grouped. Once they are charred remove them and wrap in newspaper to steam and set aside. Grill any meats and vegetables. Remove the onions from the paper and serve warm. Now serve some Rioja with your dinner, you won't be disappointed.
How to Eat
them:
This is where you get messy, peel the burnt shell of the leek off by peeling or just grab and pull down on the outer leaves. Dip the whole 3/4 bottom portion of tender white leek in the romesco sauce and dangle it all into your mouth. Bite and enjoy. You don't usually eat the green end.Check out my instagram video on how to eat Calcots.
Tips:
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