Three fun, easy
things to do for her (or him!) for Valentine's Day...- Surprise her with a gorgeous, smoky chocolate gift (Chef Robin's simple recipe below) and a wet kiss
- Gift your lover tickets to a Wine 101 class with a sommelier (because that word is sexy!), details below.
- Level up! Take her to dinner at the secret supper club for Valentine's Day and make her smile. Only a few tickets
left!
- I forgot to mention one last option: Don't get him/her anything, you're only with her for the dog/kids, right?
Valentine's Secret Supper
Your and your friends are invited to our intimate, one time only pop-up dinner with star chef Chef Erin Vickars (The Vancouver
Club, stage at Atelier Crenn). It's a feast inspired by love, served in your chefs home. So bring your lover, best friend or really anyone you love and celebrate being human and loving food. A greeting cocktail inspired by love is included to get the night started. Tuesday, Feb 14, 7pm
$99 per person regular rate or $199 for a private room
Valentine's Pop-up Menu
Bouche: Cold Water Albacore
Tuna Tartar
Green apple, esplette, beet root, creme fraiche
Oysters on the half shell, Riesling pearls, raspberry mignonette Fresh baked bread, honeycomb , blue cheese butter, herbs, grapes Ginger Consommé, Bonito, shiso, red chili. Braised Short Rib, red wine braise, potato pave, roasted heirloom carrots. Cheese course - three cheeses, house preserves Dark Chocolate terrine, cocoa, orange. Chef Robin's Recipe of the Month:
Smoky Chocolate 'Pot de Creme'
Basically, a 'pot' of chocolate, silky and smoky, they're addictive and perfect for Valentine's day - Your lover will love you for it! - Chef Robin
Ingredients: - 10 oz Good, bittersweet chocolate, chopped fine
- 5 large egg yolks
- 5 tbs sugar
- 1/4 tsp salt
- 1.5 cups whip cream
- 3/4 cup half and half cream
- 1 tbs vanilla extract
- 1 tsp Spanish
smoked paprika (in the red tin)
- pinch of Cracked salt (optional) for garnish
Instructions: Place chocolate in a med heatproof bowl. Whisk eggs, sugar and salt in a med bowl till
combined; whisk in heavy cream and 1/2 and 1/2 cream, Transfer mix to med saucepan (thick bottomed is best). Heat mixture over med low heat stirring constantly and scraping the bottom of the pot with a wooden spoon till it starts to thicken. The custard should register 175 Degrees on an instant read thermometer (8-12 min). Do NOT overcook. Immediately, pour custard over chocolate and let stand 5 minutes. Whisk gently until smooth, then whisk vanilla and paprika in.
Divide mixture evenly among 8 (5 oz) ramekins and cover with plastic wrap. Let set in the fridge (cool) at least 4 hours. Bring the pots out of the fridge and let stand for 1/2 hour before serving. Dust with more paprika and cracked salt if you wish.
Tip: The key is to use
really high quality chocolate (Callebaut is good in a pinch). Wine Class with a Sommelier Learn the basics of wine tasting, varietals and food and wine pairing with sommelier Robin Kort. 3
hour class includes a wine making talk and guided tasting of seven great wines to help you acquire the skills you need to elevate your personal wine appreciation.
Feb 10th & May 25th - 7:30pm - $69 Book Wine 101 |
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