When you think of a food and cocktail nirvana, there are just a handful of restaurants that are doing it particularly well in the city. One reason to their success is the collaboration between the chef and cocktail mixologist. Not surprising, as the culinary and cocktail masterminds work hand-in-hand each day for every service to master their individual offerings and ensure they compliment one another.
So, what happens when you shake that up?
Caviar and Cocktails was the event that did just that. Coming together in the ‘spirit’ of collaboration, three eminent chefs and three illustrious bartenders showed guests what diverse pairings can be created when they broke away from their usual restaurant co-pilot and partnered with someone else.
The participants included YEW seafood + bar’s Ned Bell and Justin Taylor, West Restaurant + Bar‘s celebrated Executive Chef Quang Dang and award-winning mixologist David Wolowidnyk, as well as internationally-acclaimed Bittered Sling proprietors Jonathan Chovancek and Lauren Mote.
The courses included:
First Course
Qualicum Scallops
Raw cauliflower, smoked sturgeon, Norther Divine Caviar, Camelina Oil, Lime
Divine North (cocktail)
Okanagan Aquavit, Lillet Blonde
Bittered Sling Orange & Juniper Bitters, Maple Essence, Toasted Coriander Tincture
Second Course
Vancouver Island Sea Urchin
Ikura, Radishes, Charred Orange Dashi
Kanji Glyphs (cocktail)
Okanagan Spirits Gin, Gewürztraminer Grappa & Cherry Blossom
Dry Vermouth, Roasted Apricot, Meyer Lemon
Shangri Rhubarb Bitters
Third Course
Spiced Duck and Crab Consomme
Dungeness Crab & celeriac salad
Gochujang preserved duck egg, cow parsnips, roses
Devil’s Advocate (cocktail)
Okanagan Spirits Whisky, Okangan Spirits Cherry Liqueur
Punte Mes, Aperol, Bittered Sling Denman
Lemon Oi, Absinthe Rinse
Fourth Course
Ling Cod & Pork Belly
Coconut caramel braised, soft poached quail egg
Basil, barrel aged fish sauce
Monsoon Sour (cocktail)
Okanagan Whisky, hint of caramel, Thai basil tincture
Sour syrup & ardbeg 10 beg
Fifth Course
Bison Ribs
Rye whiskey, maple & quince vinegar glazed
Cheesy corn souffle, onion confit, anise, egg yolk pudding
Rosales (cocktail)
Okanagan spirits canados, Okanagan spirits Old Italian
Prune + Framboise Eaux-du-Vie, vermouth, peach & quinine
Malagasy chocolate bitters
Overall, a fantastic night and a big treat for diners and guests. Hope this is only phase one of many future collaborations to come.