Hi , it
was lovely to meet you this weekend at the BC Truffle festival.
I just wanted to personally invite you to our next secret supper club dinner on Valentine's day. Details below... Hope to see you again soon (definitely in Fall for our mushroom hunting trips hopefully)!
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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