One Festival, one Special Day and an Anniversary

Braised pork cheeks with black truffle polenta, onion marmalade and skinned asparagus at Bistro Pastis

Spot Prawn Festival

This weekend is the 5th annual Spot Prawn Festival in support of Chefs’ Table Society of BC. If you haven’t bought your ticket yet for the biggest spot prawn boil in Canada, there is still time, and this really is one you don’t want to miss. $10 gets you access to the food, wine and beer tent, and includes a plate full of fresh-off-the-boat spot prawns with sides, sauces and bread from Terra Breads, wines from Neck of the Woods and Backyard Vineyard wineries, as well as R&B craft brew and Mogiana’s ethically sourced coffees. There will also be cooking demos and kids’ activities, as well as a chance to win a free meal at the soon-to-open Hawksworth Restaurant. Check it out at www.chefstablesociety.com/spotprawnfestival.

 

Mother’s Day Brunch Around Town

If you’re still wondering where to take Mom this Sunday, here are a few spots that are offering some choice meals and deals. Cru Restaurant is doing a three-course brunch for $29 per adult, half-price for kids under 12. Offerings include lemon-ricotta pancakes, duck leg confit and gorgonzola-and-leek focaccia bread pudding with braised short rib. Diva at the Met is doing a luxe brunch buffet for $60 for adults and $30 for kids under 12. And Provence Mediterranean Grill has prepared a special a la carte Mother’s Day menu to complement their regular brunch offering. Look for crab and shrimp cannelloni with truffled béchamel, papardelle Bolognese, as well as the famous seafood crepes.

 

Bistro Pastis Turns 12

I stopped in here on a whim the other night, and found a new menu that just launched, celebrating Bistro Pastis’ 12th anniversary. In honour of the occasion, owner John Blakeley is offering dishes from 12 years ago—at the original prices. I tried the braised pork cheeks with black truffle polenta, onion marmalade and skinned asparagus ($24). The cheeks were cured for a day before being cooked in duck fat—delicious. The polenta was in cake form, with a lovely, slightly crisp shell, and a creamy, smooth interior. The full menu is available online and will be running through to May 31.

-Anya Levykh

 

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