Mosaic Harvest package from Mosaic and VANEATS.ca

Mosaic Bar & Grille has become one of my favourite places to eat in Vancouver since my first visit in early 2013. They’ve teamed up with VANEATS.ca again to bring you an affordable dining pass featuring some of Vancouver’s finest food. The 3 course Mosaic Harvest package is only $27 and gives you lots of choice including vegetarian options. Let’s check it out!

For starters you have a choice of 3 dishes;

  • Fall Salad, baby carrots, beets, Tokyo turnips, fennel, pumpkin, tangerine dressing
Fall salad
Fall salad
  • A la Minute Smoked Skuna Bay Salmon, kale nori, wasabi cauliflower purée
A la minute smoked salmon
A la minute smoked salmon
  • Roasted Chestnut Bisque, Apple Lane Orchard apples, spiced brandy cream
Chestnut bisque
Chestnut bisque

The salad is fresh and has lots of interesting flavours and textures. Beets are amazing and they are the highlight of this delicious salad. The Salmon comes under a smoke filled dome which gives everything on the plate a nice hint of smoke and really enhances the aroma while you’re eating. The salmon is amazing, Skuna Bay salmon is great, and the mild smoke flavour really adds a nice touch to the greens. The Bisque is rich and flavourful, the apple adds a perfect acidity and tartness. All three dishes are top notch.

You also get to choose between 3 mains;

  • Seared Baja Ocean Wise Scallops, sweet potato, figs, prosciutto
Seared Baja scallops
Seared Baja scallops
  • Sous Vide Lamb, broccoli rabe, butternut squash, spiced walnuts
Sous Vide Lamb
Sous Vide Lamb
  • Grilled Curried Cauliflower Steak, baby carrots, dates
Cauliflower steak
Cauliflower steak 

Again, all 3 dishes are outstanding. The vegetarian friendly curried cauliflower steak is so good… As I carnivore I would order this again without question. The curry flavour is mild and the firm texture of the cauliflower steak is wonderful. The Scallops are large, perfectly cooked, juicy and seasoned with just the right amount of salt. Add the prosciutto and figs and you have an almost perfect dish. I say almost perfect because the lamb is even closer to perfect. Sous vide lamb cooked a perfect medium rare, a rich demi glaze type sauce and bitter broccoli rabe all work together incredibly well. The perfect dish? Pretty damn close.

Dessert offers up two choices:

  • Pumpkin and Nutmeg Crème Brule
Pumpkin Crème Brule
Pumpkin Crème Brule
  • Mosiac’s Signature Chocolate Cake
Signature triple layer chocolate cake
Signature triple layer chocolate cake

The Crème Brule surprised the heck out of me because, as most of you know, I despise “pumpkin favoured” things almost as much as I despise the texture of coconut. This dish, however, was really good! The spices normally associated with pumpkin flavour were subtle and well balanced with the sweetness of the caramelized sugar on top. Crème Brule is one of my favourite desserts so I’m sure that helped me with my pumpkin aversion. The cake is quickly becoming legendary amongst Vancouver chocoholics. 3 layers of dense, moist cake separated by rich chocolate filling, drizzled with chocolate and accompanied by fresh berries. One of the best pieces of cake in town.

Get you pass now at VANEATS.ca, limited availability.

Check out the #MosaicHarvest hashtag on Twitter to see what other bloggers are saying about this package and make sure you follow the uber talented Chef Thomas Heinrich, Hyatt Vancouver’s culinary El Capitan.

Scott.

 

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What’s new at Surrey’s fabulous Tap Restaurant

It always makes me smile when I mention Tap Restaurant in conversation with someone who lives outside of Surrey. When I start describing Tap the envy washes over them, it’s a hidden gem in every sense. I first wrote about Tap WAY back in January of 2012 and it’s been one of my favourites ever since. Tap had a little get together recently to promote some new things they’re doing and they were nice enough to invite me out to see what they’re up to.

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The night was filled with delicious tapas paired with exceptional wines. The tapas were some of the items featured in their Events Package which is really great for anyone looking to have an event in Surrey who wants something nicer than a pub or community hall, the usual options. They are experts in planning and executing special events like weddings, rehearsal dinners, corporate dinners, fundraising, bridal & baby showers and they even offer in home dinner parties.

Tap is a great room with a warm, inviting atmosphere tucked away in quiet suburbia. A true oasis in a desert of chain restaurants. If you’d like to know more about Tap’s Event Program give them a call at 604-536-1954 or shoot them an email at taprestaurant@gmail.com

I’m going to post all the pictures of my tapas now so you can drool and wish they weren’t just pictures on a computer screen. Enjoy!

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Twitter – @TapRestaurant

Facebook – Tap Restaurant

Internets – taprestaurant.ca

Scott

Menu tasting at Cache Bistro

Cache Bistro and Lounge in the heart of Yaletown is the debut restaurant of Hong Kong born chef Alex Mok. Chef Mok boasts an impressive resume including learning under Chef Herves Martin, the once private chef to the late King Leopold of Belgium. Chef Mok’s technique is classically French complimented by Asian flavours and locally sourced ingredients. I was invited to try a few dishes from their new menu and guess what… It’s really good!

 

House made bread and butter
House made bread and butter

First up was a nice plate of house made bread with 2 house made butters, a truffle butter and a peanut butter infused butter. The bread was good and the butters were nice as well, especially the peanut butter butter.

"Paris plate"
“Paris plate”
Xfour Classic Martini
Xfour Classic Martini

 

Next up was the Paris Plate, a lovely charcuterie board with thinly sliced sausage from Oyama, a very intensely flavoured foie gras mouse, pickled vegetables, mixed olives, onion jam and some walnuts, All of this wonderfulness (which is totally a word) was paired with a classic Martini with a twist made with Xfour Vodka which is made in Vernon.

Aldergrove Mok Ribs
Aldergrove Mok Ribs

I sampled 2 mains, first up was Aldergrove Mok Ribs. A full rack of pork back ribs with Chef Mok’s secret BBQ sauce and a red cabbage slaw. The ribs were incredibly tender and the BBQ sauce had a nice Asian twist with some hoisin sauce and a few other Asian flavours blending nicely with the rich BBQ flavours. The ribs were paired with a 2011 Le Vieux Pin Syrah Cuvee Violette.

Peace Country Lamb Chop
Peace Country Lamb Chop

The second main was my favourite dish of the night, Peace Country lamb chop with roasted house made fennel lamb sausage and a navy bean ragout. The lamb was perfectly in that magical zone between medium rare and medium and had a nice salty crust. The lamb sausage was rich with flavour and had a nice firm texture, very impressive for a house made sausage. The beans still had some firmness as well which is just fine with me, mushy beans are gross. This delightful dish was paired with Church and State Cab Franc, I’m not a wine expert by any definition but this wine is terrific.

Cache S'more
Cache S’more

Last but certainly not least was dessert, the Cache S’more. Croissant bread pudding, chocolate ganache and house made coconut marshmallow baked to perfection. The coconut marshmallow was perfect and proves once again that it’s not the taste of coconut I dislike, it’s the texture. The plating of this dish was quite lovely with an artistic dusting of powdered chocolate with the outline of a fork in it. It was so pretty the picture you see here was featured at Gastropost Vancouver.

Cache is the real deal, go see for yourself.

Twitter – @CacheBistro

Instagram – CacheBistro

Facebook – cachebistro

The interwebzzzz – cachebistro.com

Thanks to Cache and co for inviting me out and feeding me some fantastic food.

Scott.

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Italian chef’s tasting menu at Mosaic

This restaurant might be the best kept secret in Vancouver. Mosaic Bar & Grille, tucked away on the second floor of the Hyatt Hotel on Burrard, does some of the best high end dining in the city. Every month or so Executive Chef Thomas Heinrich does a Chef’s tasting menu. He kindly invited me down to check out the latest which has an Italian theme complete with wine pairings. The view from Mosaic is pretty spectacular as well considering it’s deep inside Vancouver’s business district. The menu is a 5 course affair, here’s a quick run down of the dishes and wine pairings.

Nice view
Nice view

Course 1 – Panzanella Insalata. Bread affair ciabatta, heirloom tomatoes, bone marrow saltimbocca paired with Beniamino Maschio Grapa Di Moscato

Bone marrow paired with Grappa? It totally works.
Bone marrow paired with Grapa? It totally works.

Course 2 – Vialone Nano Truffle Risotto. Truffle dwarf peaches, 64 degree egg, Parmesan foam. Paired with Danzante 2011 pinot grigio.

Fantastic risotto and another great wine pairing.
Fantastic risotto and another great wine pairing.

Course 3 – Hand rolled pasta. Cerignola olive broth, bottarga. Paired with Quail’s Gate 2010 pinot noir.

Hand rolled pasta of the highest quality. The chilli's added a nice subtle heat and complemented the wine.
Hand rolled pasta of the highest quality. The chilli’s added a nice subtle heat and complemented the wine.

Course 4 – Branzino, polenta, squid ink. Paired with Ca’ Bianca ‘Cherise’ 2008 Barbers d’Asti Superiore.

Branzino is Seabass, fyi. Another fantastic wine pairing.
Branzino is Seabass, fyi. Another fantastic wine pairing.

Course 5 – Tiramisu. House made lady fingers, mascarpone, disaronno soaked cherries. Paired with Gehringer Bros. 2011 Cabernet Franc ice wine.

Tiramisu and Ice wine. Great combo.
Tiramisu and Ice wine. Great combo.

Mosaic is getting a lot of hype and it’s well deserved. The food is outstanding, the wine list is world class, their cocktails are some of the best in the city and they have craft beer!. That sounds like a winner to me.

Howe Sound Brewing's Devil's Elbow IPA
Howe Sound Brewing’s Devil’s Elbow IPA

Chef Heinrich is doing some great things at Mosaic, go check it out! The Italian tasting menu runs until September 12th.

Twitter – @cheftheinrch Make sure you follow Chef Heinrich for updates on all of his latest creations.

My tasting menu was comped by Chef Heinrich, somewhat unexpectedly 🙂

Scott.

 

First Taste – Good Wolfe Kitchen and Bar

To say that I am a fan of Josh Wolfe is an understatement. Josh is the owner/chef/hard working dude behind Fresh Local Wild, one of Vancouver’s best food trucks. Fresh Local Wild has been featured on Eat St. and Diners, Drive Ins and Dives and is a personal favourite. Josh is the former Executive Chef of Coast and has also served as the Assistant Corporate Chef for the Glowbal Group among other top jobs in restaurants back in Toronto. Pretty solid résumé, no?

Chef Wolfe, looking at me, looking at you.
Chef Wolfe, looking at me, looking at you.

A few months ago I heard Josh had teamed up with Richard Goodine, a man of immeasurable food and beverage experience and they were opening a new spot in Yaletown, Good Wolfe Kitchen and Bar. Was I excited? Uh, ya.

Beer!
Beer!

Last week I found myself in Yaletown having a few tasty craft beers with the local Klout crew so I decided to tweet Chef Wolfe and ask if he was at the restaurant. I had planned on stopping by to say hello but I quickly discovered that I had stumbled upon their soft opening! I hastily paid my tab and did a sexy speed walk (like Flanders) down to 1043 Mainland St. and found myself a comfy seat at the bar. I saw Josh, he saw me, the magic started to happen.

Qualicum Bay Scallop Chorizo
Qualicum Bay Scallop Chorizo

I started with a Quallicum Bay Scallop Chorizo. Sliced raw scallops with marinated peppers, olive oil and parsley with all the spices you’d normally find in a chorizo sausage on top of the sweet scallops. Great presentation, wonderful flavours and textures. It paired well with the Phillips Brewing Hop Circle IPA I was enjoying at the time.

Lemon Pepper Chili Squid
Lemon Pepper Chili Squid

Next up Chef Wolfe sent me some Lemon Pepper Chili Squid with ginger, green onion and chili piquant. A very nice way to do a classic calamari. Nice crunch, tender squid, subtle heat and a nice  freshness provided by the ginger. The presentation is nice but I sort of knocked them over before I took the picture and then failed to stack them back up neatly…hence the crumbs.

CHicken Fried Sweetbreads
CHicken Fried Sweetbreads

The third dish to arrive was a high end take on a pub classic, think chicken wings taken to the next level. Chicken Fried Sweetbreads with house made red hot, Rochefort dressing, celery and carrot. Classic chicken wing taste with  tasty, tasty sweetbreads aka thymus gland. So good. I want more right now.

Braised Beef Cheek
Braised Beef Cheek

Next up was a dish I asked to try, Braised Beef Cheek with country style risotto and natural jus. Super tender beef cheek on a classic, perfectly cooked risotto. There isn’t a whole lot to say here other than wow.

Dark Chocolate and Cardamom Torte
Dark Chocolate and Cardamom Torte

Last but not least, dessert. As you probably know I’m not a sweets guy so dessert has to be out of this world for me to rave about it. This was. Dark Chocolate and Cardamom Torte with tamarind candy, vanilla ice cream and mint. I grew up in Surrey and I hate to generalize but I’ve always loved South Asian sweets and this dish is a great fusion of classic chocolate and South Asian flavours. Dense, rich, exotic, incredible. The tamarind candy was like an old friend, a flavour I didn’t know I was missing until it came back into my life.

House made bread
House made bread

Goodwolfe also bakes their own bread and It’s not the typical sourdough loaf you’re used to. This is artisan bread that comes with butter and a cauliflower and truffle puree that is lights out.

I know this post may seem biased to some due to my obvious chef crush on Josh but he is where he is because he’s incredibly good at what he does and it’s a true joy to see him in a kitchen again and even better to see him in the kitchen of his own restaurant.

Josh hard at work
Josh hard at work

You’d be hard pressed to find better food, better value and better company than Goodwolfe Kitchen and Bar. Go see for yourself.

Light fixture above the bar
Light fixture above the bar

Scott.

Twitter – @GoodWolfeVan  @ChefWolfe  @RichardGoodine

Facebook – Good Wolfe Kitchen & Bar

Interwebz – goodwolfe.ca

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Karma stuff – part of my meal was comped by Chef Wolfe but I left his staff a big juicy tip because Karma is a real thing and the service was as good as the food.

Lunch at Grain Tasting Bar

Grain Tasting Bar is the downstairs cousin of the uber amazing Mosaic (check out my post on Mosaic RIGHT HERE!) at the Hyatt Regency on Burrard st. Offering up an upscale feel and an outstanding food and beverage lineup it’s easily made it into WFLBC’s short list for places to grab a drink downtown. After a manly afternoon of shopping at Lululemon on Robson street I needed a beer, you know, to man up a little.

Chef Thomas Heinrich has created a very nice menu for Grain. It is less up market than Mosaic but still has some amazing dishes that you won’t find at just any hotel bar. Add the great food to an impressive cocktail list and a very nice craft beer selection and Grain is hard to beat. It’s just steps from the Skytrain too? Stop it! It’s not fair to the other bars!! AND you can also order off the menu from Mosaic Bar and Mosaic itself. I’m really starting to wonder why I haven’t just set up a bed in the corner and moved in.

Spicy Thai Chicken Wings
Spicy Thai Chicken Wings

For starters I had the Spicy Thai Chicken Wings (from the Mosaic Bar menu). They were big, hot and juicy with all the sweet and savoury flavours you’d expect from a Thai Chili dish. There’s also a subtle heat that sneaks in after a few chews. The plating is also very nice, something Chef Heinrich takes a lot of pride in.

Albacore Tuna Nicoise Salad
Albacore Tuna Nicoise Salad

For my main I had the AMAZING Albacore Tuna Nicoise Salad from the Mosaic Lunch Menu. Perfectly seared albacore tuna, green beans (aka haricot vert if you’re French), olives, hard boiled egg, potatoes and fresh tomatoes over baby greens with thyme vinaigrette. A classic Nicoise salad beautifully presented. I would order this again, and again, and….again.

I washed this all back with Parallel 49 Brewing’s delicious Hay Fever Spring Saison, yum.

Grain is good, really good.

Twitter – @Grain_Bar

Facebook – Grain Tasting Bar

Interwebz – hyatthotels.hyatt.com/minisite/corporate/restaurants/graintastingbar

Scott.

Mr. Brownstone – Comfort Food 101

Main street is a great place for food lovers to wander around and discover new culinary gems in our fair city. Particularly between 5th Ave and King Edward Ave. There are great places to eat on every block and it seems there’s somewhere new opening up all the time. My latest Main street find is Mr. Brownstone located on the east side of Main at 13th Ave right beside Parallel 49 Coffee. Mr. Brownstone serves up modern takes on comfort food classics, great craft beers and BC wines on tap and offers live music featuring some great local artists. I was invited to try a few items from their menu, find a comfy chair because I ate a lot…

Fried Brussel Sprouts
Fried Brussel Sprouts

First up are some delicious fried brussel sprouts with parmesan cheese, shallots and lemon. It’s pretty widely known around Vancouver that the Glowbal Group does some of the best brussel sprouts in town but these ones are easily on par with theirs and they’re priced very well. Just $7 for a good portion where Glowbal’s come in at $6.75 for a much smaller portion.

Wonton Nachos
Wonton Nachos

Next up was a really cool twist on a classic pub dish, nachos. Mr. Brownstone’s are made with crispy fried wontons in place of tortilla chips. They’re topped with tomatoes, green olives, jalapenos and a nice mix of rich cheeses. The wontons are amazing in place of boring old chips. They have a great crunch and a lighter feel and stay crisp for longer. They come with tomatillo salsa and wasabi sour cream on the side. The wasabi sour cream is awesome, just enough wasabi to impart a slight heat and flavour that balances perfectly with the creamy, cool sour cream. Great dish.

Lobster Mac and Cheese
Lobster Mac and Cheese

The third dish I sampled was their lobster mac and cheese. I always cringe when I see lobster mac and cheese on a menu because it’s usually made with a product called “Lobster Delight” which is made from Surimi (ground fish, usually pollock) and is artificially flavoured like lobster. This dish has NO FAKE LOBSTER!! Huge chunks of real lobster are abundant and border on excessive, which is a good thing when you’re talking about lobster. Simple flavours, butter, garlic, cheese and lobster all work in perfect harmony here. Rich, decadent and addictive. Your friends will want to try this, tell them to order their own. Did I mention it’s just $18? A total steal for this much lobster and this big of a portion.

Duck Confit Potato Skins
Duck Confit Potato Skins

Next up they brought out some duck confit potato skins. Oh man, you guys see what’s happening here right? This place is doing comfort food right. These potato skins were so good. A good amount of duck confit with applewood smoked bacon, smoked provolone cheese, 40 Creek BBQ sauce, scallions and chipotle sour cream on russet potatoes. Another comfort food classic done up for the big city. Amazing.

The Brownstone Burger
The Brownstone Burger

You guys know where the best burger in town is. I’ve shouted it from the mountain tops for a few years now, it’s at Uli’s in White Rock. The burger at Mr. Brownstone is almost as good but it’s so different than Uli’s it’s a little unfair to compare the 2. This behemoth features a fresh ground chuck patty cooked medium (perfect), Montreal style smoked brisket, a fried egg, sauteed mushrooms, an onion ring, smoked provolone and caramelized onions on a fresh toasted bun with L/T/M (you can figure that out, right?) and some hamburger relish type sauce. Standing about 10 inches high and held together with a steak knife this burger is a towering monster of deliciousness. The price? Just $15.

Pear and Stilton Flatbread
Pear and Stilton Flatbread

If you’re keeping track this is course number six, a delightfully rich and sweet dish that is a meal all on its own. Tangy Stilton cheese, pear slices, crispy prosciutto ( I think, my note taking got a little fuzzy at this point) on fresh baked flatbread. Simply delicious.

Maple Bacon Caramel Chicken Wings
Maple Bacon Caramel Chicken Wings

Ok you guys, this is the one most of you asked about when I posted this picture on Instagram/Twitter/Facebook, The maple bacon caramel chicken wings. They sound crazy, like the kind of crazy that would get you locked up for life in some shady parts of the world. In the middle ages you would’ve be branded a witch for even suggesting that this dish sounded tasty. Guess what, these wings are crazy, CRAZY good. If these guys used this recipe on chicken for chicken and waffles they’d easily be the best in the city. Think of these wings as dessert, made of meat. Everything you love about “Maple Bacon” flavoured things kicked up with caramel and tossed lovingly with deep fried wings. You simply have to try these.

WFLBC approved
WFLBC approved

So there you have it, Great food and nothing over $20. Solid craft beer on tap from Phillips, Odin, Alameda and others. BC wine on tap including one of my favourites, Blasted Church Hatfield’s Fuse. I’ll be back soon, I need those wings in my life.

Scott

Legal mumbo jumbo – My food was provided by Mr. Brownstone for review purposes.

Beast and Brine

The Beast is here
The Beast is here

A few months ago I told you about Beast and Brine, a cool charcuterie and cheese (and a million other things) shop that was set to open in South Surrey just up the road from Crescent Beach. Well guess what? They’ve been open for awhile now and it has become a weekend ritual for my daughter and I to visit and stock up for the week ahead. Sausages, high end cold cuts, the best bacon in Greater Vancouver, specialty cheeses, a sandwich counter and much much more. This kind of product used to be the exclusive domain of Granville Island Public Market vendors and a few hidden gems around Vancouver. A lot of their product is made in house by Uli’s Restaurant Executive Chef Ryan Bissell who is a co-owner along with Uli’s owner Tyson Blume.

Words to live by
Words to live by

The staff is incredible and it’s always buzzing in the shop with happy customers eagerly awaiting their meaty treasures to take home and brag about to their friends, it’s that good. Check out some photos I’ve taken over the last few weeks, they’ll make you want to drop whatever you’re doing and drive to Beast and Brine. It’s ok, I would too. Kudos to Tyson, Ryan and the whole Beast and Brine team for totally living up to my ridiculous expectations. I love this place.

Added bonus – Fieldstone Artisan Breads is right next door – food heaven. After you’ve looked at the pics there’s a list of my “WFLBC must buys” at Beast and Brine at the bottom of the page.

Stuff from my first visit
Stuff from my first visit
Buffalo Brats
Buffalo Brats
Heritage Bacon (The BEST)
Heritage Bacon (The BEST)
Pickles and sauerkraut
Pickles and sauerkraut
Delicious craft sodas
Delicious craft sodas
Amazing Avonlea clothbound cheddar
Amazing Avonlea clothbound cheddar
Charcuterie
Charcuterie
Cheese porn
Cheese porn

Twitter – @BeastAndBrine

Facebook – Beast & Brine

Interwebz – www.beastandbrine.com

WFLBC Must Buys

Heritage Bacon, Double smoked bacon, Frikadelle, Porchetta, Bavarian Meatloaf, The famous Uli’s hot dog (!), Avonlea Clothbound Cheddar (when it’s in stock), Phillip’s Soda Work’s Captain Electro Intergalactic Root Beer.

Scott.

Art of taste at Mosaic presented by VANEATS.ca

Running a restaurant in Vancouver can be tough with so much great competition out there. Mosaic at the Hyatt Regency has the added problem of not being located at street level, you’d have to look up to see their sign one story above the side walk. So how does a fantastic upscale hidden gem like Mosaic get noticed in this town? Enter VANEATS.ca and their dining packages. This package moves VANEATS.ca further upmarket then they’ve ever been and gives you arguably the best value of any package they’ve offered in the past. Called “Art of Taste”, it is a 3 course package for an outstanding $22. Chef Thomas Heinrich and his team deliver an excellent culinary experience. I had other menu items not included in the package so there will be a second post to cover those.

For your appetizer you can choose from the following,

Spring Salad
Spring Salad
Warm a la minute smoked Skuna Bay salmon
Warm a la minute smoked Skuna Bay salmon

The spring salad has house made sheep’s milk ricotta , fava beans and a mustard citrus dressing. The ricotta is fantastic and this salad is a tidy little package with all of the flavours complimenting one another. The a la minute smoked salmon is is so delicate and delicious and comes with an avocado terrine and drops of maple matured sherry bourbon oak vinegar gel and a little bit of decadent caviar on top. The salmon is from Skuna Bay, a world renowned salmon farm located near Nootka Sound on Vancouver Island and is easily the best quality salmon I’ve ever eaten. Say what you want about farmed salmon, this fish is world class and is raised in way that few other fish farms can even come close to. They call it “Craft Raised salmon”. I like that description. The dish comes covered in a clear dome filled with smoke adding a slight smokiness and a treat for the nose when the dome is removed.

8 hour braised short rib
8 hour braised short rib
Long line caught BC ling cod
Long line caught BC ling cod

For your main course you have a choice of 2 dishes. The Spring Creek beef short rib dish is braised for an incredible 8 hours and is fork tender and full of rich flavour. It’s served with morel mushrooms, BC foraged ramps and sweet onions. This dish is aimed directly at carnivores who have a refined palate (or think that they do, like me). The Ling Cod is long line caught and grilled to perfection. Served with baby bok choy, shiitake mushrooms and bathed in dashi broth. I loved this dish. Dashi broth is a magical thing.

Mosaic's signature chocolate cake
Mosaic’s signature chocolate cake
Banana split
Banana split

There’s 2 desert choices as well and they’re both outstanding. The Chocolate cake is something out of a chocoholic’s fantasy. It’s a triple layer affair with dense moist cake and a healthy dose of amazing icing that’s texture is somewhere between mousse and fudge. The banana split has caramelized banana, fresh berries, honey almond brittle and of course vanilla ice cream and whipped cream. You can’t go wrong with either dessert, they’re both outstanding.

Conclusion. Mosaic is somewhere you should check out. It’s close to transit, has a great wine/beer (Craft too!)/cocktail list and offers the kind of fine dinning that Vancouver generally lacks in it’s popular restaurants de jour. They offer the highest quality ingredients, gorgeous plating (perhaps a few too many edible flowers but they are quite lovely) and an attentive and well trained staff. This kind of meal for $22 is something you don’t find everyday. You can purchase this package HERE.

Scott.

Legal stuff – My meal was complimentary for review purposes courtesy of Mosaic and VANEATS.ca. As always the fact that meal was free didn’t make it taste any different 🙂

WFLBC sneak peek. Beast & Brine is coming!

The beast is coming
The beast is coming

Tucked away beside South Surrey’s Fieldstone Artisan Breads is an empty store front with it’s windows papered over. Inside this space the team behind White Rock’s Uli’s Restaurant is creating something amazing. Beast & Brine is coming and it can’t get here soon enough for me.

Beast&Brine

Specializing in Charcuterie and speciality cheeses, Beast & Brine is like nothing else in the Fraser Valley, in fact it’s the first shop of it’s kind in Greater Vancouver bringing a truly European style Charcuterie shop to the masses.

The team
The team

Cured meats, sausage, pates and more made in house by some of the most talented people I know,  speciality cheeses brought in from Quebec which aren’t available anywhere else in BC and the bacon, oh god the bacon. If you’ve eaten at Uli’s you know about their bacon, soon you’ll be able to buy it and take it home!

The best window in town
The best window in town

The equipment is on it’s way, top of the line stuff. A smokehouse, a Sous Vide kettle,  meat grinders, sausage makers and so much more. Custom coolers, one with a window that faces out to the retail area so everyone can see the product in the making. Add this all to great branding, from the logos to hats and t-shirts, everything with a funky old time feel. The team behind it is a fantastic group of people, if anyone can make this a success it’s them.

Follow their progress on Facebook (www.facebook.com/beastandbrine) and keep an eye on their website (www.beastandbrine.com) which should be launching soon. You should also follow Uli’s renowned chef Ryan Bissell (@chefbissell) and Uli’s Restaurant (@ulis_restaurant) on twitter, they’re the reason this little piece of heaven exists. Opening time is tentatively planned to be the end of January or the beginning of February. Stay tuned for more details.

Scott.