Brasserie Mystère at Salt Building, Green Tables & MARKET

Left: Brasserie Mystere shellfish in Kronenbourg 1664 butter Right: Brasserie Mystere braised beef shortribs Photo by Anya Levykh

Brasserie Mystère at Salt Building

One of the most popular events during Dine Out Vancouver was the second annual Kronenbourg 1664 Brasserie Mystère, held this year at the Salt building in southeast False Creek. Last year, the mystery chef was David Hawksworth, so the bar had been set high. It wasn’t surprising, therefore, that this year’s dinner was prepared by Robert Clark, Executive Chef for C and Raincity Grill, and founding partner of Vancouver Aquarium’s Ocean Wise program. Being such a legendary chef is almost a prerequisite for such an event, in my opinion—and not for the reasons you might think. The Salt building is beautiful, spacious—and completely without cooking facilities. The makeshift kitchen the Clark, C Restaurant Chef Lee Humphries, and their team had to work with was essentially several folding tables and a couple of burners. I’ve seen better set-ups on Dinner Impossible. But the food that came out for the near-200 guests didn’t breathe a hint of adversity of hardship.

Canapés like quail egg with crispy prosciutto and truffle emulsion, and smoked sockeye salmon cannelloni with lemon preserve, were scooped up faster than you could say “Pass the organic beets.” (Those were pretty good, too.) The starter was a simple take on bouillabaisse and chips, featuring B.C. shellfish like clams, mussels and spot prawns, poached in Kronenbourg 1664 butter, and sided with crisp, slivered onion rings and matchstick chips. The main was beer-braised Pemberton shortribs, with sweet potato puree and candied beets. Everything was paired, of course, with Kronenbourg 1664, which was the sponsor for the event. Dessert, an artisanal cheese course, was paired with Kronenbourg’s new Blanc, a floral, citrusy light lager with sweet notes. Look for it on BCLDB and private wine store shelves.

Green Table 2.0

Green Table Network is launching the 2.0 version of their service, designed to connect restaurants, suppliers and services across the continent. The new program will include more specific measurements for green standards, on-site inspections and support for those looking to implement new composting, recycling or other green waste management programs, as well as access to national networks of sustainable producers and growers.

Foie gras brulee with sour cherries, pistachios and port gelee at Market by Jean-Georges

Market by Jean-Georges at the Shangri-La Hotel has relaunched their menu just in time for spring, and there are more than a few things to get excited about, like new Executive Chef Wayne Harris and legendary barman (and oenological master) Jay Jones. The two have conspired to create some perfect pairings, like the foie gras brulée with sour cherries and pistachios in port gelée, matched perfectly with Raven Ridge’s Ambrosia, an iced cider from Kelowna. The crunchy sablefish with mushrooms and mint chili tea was another hit, paired with a Chardonnay (’06) from Domaine Leflaive in the Burgundy region. Even dessert, a simple warm chocolate cake with vanilla ice cream, got a perfect pairing in Jones’ Slave to Love cocktail, a dark mix of Rittenhouse rye, Punt e Mes Italian vermouth, La Fee absinthe, Luxardo cherry liqueur and a brandy-flavoured cherry (known as a Guinettes cherry). If cocktails are your quaff of choice, don’t miss Jones’ Stone Negroni, an aperitif consisting of gin, Campari, apricot liqueur, peach bitters and orange zest.