Executive Chef Robert Clark was a the forefront of the sustainable seafood movement in Vancouver, and is almost single-handedly responsible for the availability of the spot prawn to British Colombians. C was the first member of the Vancouver Aquarium’s Ocean Wise Program and works directly with local fisherman, farmers and suppliers to ensure your meal is made from the freshest local ingredients.

While it’s all very good to eat ethical, a dining experience is far more than the sum of it’s ingredients, and C delivers on both the final plated product along with service and atmosphere.  At the moment the patio is closed, so you’ll have to sit looking out at the water rather than beside it, but there are two levels to do so, and the upper space even provides views into the open kitchen.

While Chef Robert Clark is often manning the stoves, Chef de cuisine Lee Humphries puts in more hours during actual service and you are likely to catch him more nights than not in the kitchen.  Recently Sarah McCauley was brought in as General Manager and wine buyer; she was most recently at CinCin and is known for her great palate and attention to detail.

During Dine Out Vancouver, C is offering a $38 menu with extra additions should you choose to indulge, which I suggest you do, as offerings such as the mid-course pan-seared foie gras and tourchon are a steal for the additional $15.

We dined last Sunday evening and choose to stick manly to the menu, opting for a few of the extras so we could sample a larger variety of dishes.  We opted for the suggested wine pairings, all BC wines from Jackson Triggs, Nk’Mip, Osoyoos Larose and Sumac Ridge – all part of the Vincor wine group.

The meal begins with the smoked salmon cannelloni, a lovely piece of smoked salmon wrapped around creme fraiche and served on a convenient little stick so you can pop it into your mouth without making a mess.  The sticks made their debut last summer and also include items such as the quail’s egg with bacon and truffle mayo, seared albacore tuna, spot prawn and roast beets.  They’re a treat to look at and a tasty way to begin the meal.

After the amuse the first course from the set menu is a North Arm Farms beet salad, served with foccacia croutons, shaved ricotta salata and a dash of harissa dressing.

You can also opt fo add $9 to the final bill (which we did) and instead have the sauteed spot  prawns, remarkably fresh and holding onto the texture nicely despite the fact these are the frozen edition, harvested during the spot prawn season. These are served with a dabbling of romesco sauce, kale and some zippy lime.

We couldn’t resist the mid-course addition of the foie gras; pan seared with cranberry dressing, toasted brioche along with a foie gras tourchon and a served with a side ginger soda. At the perfect temperature, this foie was hard to split and my dining companion is lucky she got any!

Up next was the seared Albacore tuna served atop a flavourful minestrone ragu – truffles can be shaved tableside for an additional $12 (we passed), or poached lobster could be substituted for $12 (we indulged).  The lobster was cooked perfectly and served atop a decadent rissoto with cognac cream, the extreme richness offset by the addition of citrus and fresh herbs.  We passed on the suggestion of Alba Truffles, of which a decent portion could be added for $40.

For the actual main (hard to believe we weren’t there yet), the offering was a seared Babine Lake salmon sourced from BC’s longest natural lake, home to the world’s largest sockeye run.  This delightful specimen was topped with almond tapenade and served on a smooth and rich squash puree.

We also choose the roasted beef tenderloin cooked a perfect medium rare topped with a dab of tarragon butter.  The accompanying creamy walnut polenta and confit portobello mushrooms added depth to the dish and could have stood on their own as vegetarian option.  The beef is an extra $12 and could be topped off with additional spot prawns for another $12 or the rich poached lobster for $18.

Castle Blue Cheese or Lemon Oil Sorbet could follow, but at this point all we had room for was a bite or two of the Spiced Chocolate Pudding with chantilly cream and puffed caramel rice, and lots of tea to aid in the digestion that our satisfied stomachs were left to work on.

C has withstood the test of time, surviving and reinventing itself while other high-end dining ventures fell to the wayside.  The restaurant continues to be an innovator, maintaining a reputation for turning great ingredients into creative, well- thought out dishes.  Dine Out is a good opportunity to test the waters if you haven’t been to C Restaurant, and while we did go for some of the extra additions, the $38 menu provides you with more than enough taste and variety and will surely have you leaving planning another visit.

$38 menu features local and sustainable seafood for a steal

Vancouver, January 19, 2012 – C Restaurant is offering guests a chance to experience fine dining for a fraction during Vancouver’s Dine Out event from January 20^th to February 5^th. Executive Chef Robert Clark and Chef de Cuisine Lee Humphries have created not just three, but four dishes for the $38 tasting menu. Highlighting the best of BC and a commitment to sustainable practices, C’s menu for dine out will offer the restaurant’s fine-dining experience at an incredible price point.

To start, enjoy a pickled North Arm Farms beet panzanella salad with harissa dressing and shaved ricotta salata. For the second course, seared albacore tuna with winter minestrone and pistou, followed by a third course of seared Lake Babine salmon with spiced squash and glazed brussels sprouts with anchovy tapenade. Dinner is capped off with spiced chocolate pudding, crisp caramel puffed rice and vanilla chantilly.

For those who’d like to explore outside the set menu, a number of sides, supplements and additional courses are available. Please see below for the full Dine Out menu.

Reservations for Dine Out are now being accepted via phone at 604.681.1164 or via OpenTable. C Restaurant is open for dinner from 5pm daily. For more information visit www.crestaurant.com.

ABOUT C RESTAURANT
We believe the “C” experience begins with actively sourcing the best local ingredients produced in harmony with our commitment to fostering sustainable farming practice & advocacy. C is devoted to serving sustainable seafood from local waters and ingredients that are distinctive and homegrown. As the founding restaurant in the Vancouver Aquarium’s Ocean Wise Program, Executive Chef Robert Clark has deconstructed seafood supply lines, dealing directly with the fisherman to ensure a product that is of the highest quality while respecting environmental sensitivities.

C Dine Out Menu 2012

1^st course
Pickled North Arm Farms Beet Panzanella Salad with Harissa Dressing and Shaved Ricotta Salata

Add shaved Iberico ham ($6.00)

Or Supplement
Sautéed Spot Prawns with Kale, Lime, Chili and Romesco Sauce (10.00)

Additional Course
Pan Seared Foie Gras with Ginger Soda, Toasted Brioche and Cranberry Chutney ($15.00)

2^nd Course
Seared Albacore Tuna with Winter Minestrone and Pistou, Crisp Basil

Add Shaved Burgundy truffles ($10.00)

Or Supplement
Lemon Risotto with Poached Lobster and Cognac Cream (additional $12.00)

With Alba Truffles (47.00)

Main Course
Seared Lake Babine Salmon with Spiced Squash, Glazed Brussel Sprouts with Anchovy Tapenade

Add salmon caviar ($6.00)

Or supplement
Roast Beef Tenderloin with walnut Polenta, Confit Portobello Mushrooms and Tarragon Butter ($15.00)

Add spot prawns ($6.00)

Additional Course
Castle Blue with Local Honey, Spiced Nuts and Saffron Poached Pears ($8.00)

Dessert
Spiced Chocolate Pudding with Crisp Caramel Puffed Rice and Vanilla Chantilly

Sides
Roasted North arm veg ($6.00)
French Fries with Truffle emulsion ($6.00)
Pomme Puree ($6.00)
Sautéed Mushrooms with Sherry Vinegar and Soft Herbs ($6.00)
Soft Whipped Polenta ($6.00)
Lobster Poutine with Shave Parmesan Truffle and Foie Gras (25.00)
Almond Brussel Sprouts($6.00)

$38 menu features local and sustainable seafood for a steal

C Restaurant is offering guests a chance to experience fine dining for a fraction during Vancouver’s Dine Out event from January 20^th to February 5^th. Executive Chef Robert Clark and Chef de Cuisine Lee Humphries have created not just three, but four dishes for the $38 tasting menu. Highlighting the best of BC and a commitment to sustainable practices, C’s menu for dine out will offer the restaurant’s fine-dining experience at an incredible price point.

To start, enjoy a pickled North Arm Farms beet panzanella salad with harissa dressing and shaved ricotta salata. For the second course, seared albacore tuna with winter minestrone and pistou, followed by a third course of seared Lake Babine salmon with spiced squash and glazed brussels sprouts with anchovy tapenade. Dinner is capped off with spiced chocolate pudding, crisp caramel puffed rice and vanilla chantilly.

For those who’d like to explore outside the set menu, a number of sides, supplements and additional courses are available. Please see below for the full Dine Out menu.

Reservations for Dine Out are now being accepted via phone at 604.681.1164 or via OpenTable. C Restaurant is open for dinner from 5pm daily. For more information visit www.crestaurant.com.

ABOUT C RESTAURANT
We believe the “C” experience begins with actively sourcing the best local ingredients produced in harmony with our commitment to fostering sustainable farming practice & advocacy. C is devoted to serving sustainable seafood from local waters and ingredients that are distinctive and homegrown. As the founding restaurant in the Vancouver Aquarium’s Ocean Wise Program, Executive Chef Robert Clark has deconstructed seafood supply lines, dealing directly with the fisherman to ensure a product that is of the highest quality while respecting environmental sensitivities.

C Dine Out Menu 2012

1^st course
Pickled North Arm Farms Beet Panzanella Salad with Harissa Dressing and Shaved Ricotta Salata

Add shaved Iberico ham ($6.00)

Or Supplement
Sautéed Spot Prawns with Kale, Lime, Chili and Romesco Sauce (10.00)

Additional Course
Pan Seared Foie Gras with Ginger Soda, Toasted Brioche and Cranberry Chutney ($15.00)

2^nd Course
Seared Albacore Tuna with Winter Minestrone and Pistou, Crisp Basil

Add Shaved Burgundy truffles ($10.00)

Or Supplement
Lemon Risotto with Poached Lobster and Cognac Cream (additional $12.00)

With Alba Truffles (47.00)

Main Course
Seared Lake Babine Salmon with Spiced Squash, Glazed Brussel Sprouts with Anchovy Tapenade

Add salmon caviar ($6.00)

Or supplement
Roast Beef Tenderloin with walnut Polenta, Confit Portobello Mushrooms and Tarragon Butter ($15.00)

Add spot prawns ($6.00)

Additional Course
Castle Blue with Local Honey, Spiced Nuts and Saffron Poached Pears ($8.00)

Dessert
Spiced Chocolate Pudding with Crisp Caramel Puffed Rice and Vanilla Chantilly

Sides
Roasted North arm veg ($6.00)
French Fries with Truffle emulsion ($6.00)
Pomme Puree ($6.00)
Sautéed Mushrooms with Sherry Vinegar and Soft Herbs ($6.00)
Soft Whipped Polenta ($6.00)
Lobster Poutine with Shave Parmesan Truffle and Foie Gras (25.00)
Almond Brussel Sprouts($6.00)

As the founding restaurant in the Vancouver Aquarium’s Ocean Wise Program, C Restaurant has led the way in ensuring product that is of the highest quality while respecting environmental sensitivities.  The restaurant continues to promote British Columbia as a burgeoning seafood and agri-food producing region, and Vancouver as a world-class culinary destination. Chef Humphries will show you how to look at and utilize our local seafood – to stunning results.

Your special evening takes place in the private dining room at Edible Canada at the Market – an intimate venue that is unlike any other in the province. Spend an interactive evening with our talented guest chefs, enjoy a multicourse meal prepared in front of your eyes, savour BC and Canada’s top wines paired with each course and utilize your 10% discount in the Edible Canada Retail Store and on future tour bookings purchased that night.

Your guest chef will prepare seasonally inspired sumptuous dishes while you watch, taste and enjoy. Since the goal of the evening is just to relax and enjoy the experience, we will email you a copy of the recipes and pairings from the night along with photos documenting the food and evening.

Each night is limited to only 22 guests. Electronic gift certificates are available. Book online here, or via telephone at 604.558.0040.

DETAILS

Price: $90 per person, plus HST & gratuity
Time: 7pm – 10pm
Minimum/Maximum Group Size: 14 / 22
Location: Private Dining Room at Edible Canada at the Market

C is collaborating with Parks Canada and the Fort Langley Cranberry Festival to promote and celebrate Chef Lee Humphries’ autumnal forward menu. It includes cranberry cured pink salmon with vodka jelly, seared Quebec foie gras with cranberry chutney, cranberry juniper crusted venison, and poached cranberries with orange and Grand Marnier for dessert. Sommelier Kim Cyr threads some impressive pairings throughout the tasting menu: Sperling Vineyards Riesling, Chateau Gaudrelle Vouvray, Buty Merlot / Cab Franc and the M. Chapoutier / Banyuls Vin Doux Naturel.

“We’re thrilled C has created a special menu to celebrate Fort Langley’s rich historic and cultural connection to cranberries,” says Melissa Banovich, Visitor Experience Manager for Fort Langley National Historic Site and member of the 16th Annual Fort Langley Cranberry Festival organizing committee. “Cranberries have been traded in Langley since the early 1850′s and continue to be a vibrant part of our community. The fall harvest is one of the most exciting times to visit and the cranberries are a sell-out hit at the Festival every year, so plan to come early on Saturday to stock up.”

The Red Gold menu at C is $72 per person (with wine pairings, add $40) and will be available for the next month.

Parks Canada manages a nation-wide network of national historic sites that commemorate persons, places and events that have shaped Canada’s history and which offer visitors the opportunity for real and inspiring discovery. Parks Canada works to ensure that Canada’s historic and natural heritage is presented and protected for the enjoyment, education, appreciation and inspired discovery of Canadians and international visitors, today and in the future.

http://www.crestaurant.com/

Locally caught salmon, cucumbers, fennel, lime and chipotle mayo. It’s summertime, burrito’d!
C Restaurant is one of about 300 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table for 2011.

2-1600 Howe Street
Vancouver, BC V6Z 2L9
T: 604 681 1164

www.crestaurant.com

www.foodday.ca

Kim Cyr is excited to serve Sperling Riesling, Joie Rose, Foxtrot Pinot Noir (her pick for Canada’s best pinot), Blasted Church Cab / Merlot and Le Vieux Pin Marsanne / Roussanne at the luxe event on July 21^st.

Image by Hamid Attie

C HAS A CONFESSION

C has a confession: they’ve had a little work done. Not a face-lift, just some nipping and tucking. Harry Kambolis’ celebrated restaurant has a new patio cocktail lounge with comfy sofas and a brand-spanking-new bar, that also features a BBQ. Chef Lee Humphries has designed a new tapas menu that’s light and breezy, and perfect for summertime noshing: tea-cured Hawkshaw salmon with pickled shallots and tomato jam ($6), squid with pea, mint, parmesan, lemon and olive oil ($6) and a lamb chop with saffron cous cous and raisin jus ($6). C is also proud to present Northern Divine Caviar, with traditional garnishes served in oyster shells ($150). The sustainable caviar is from Target Marine in Sechelt. “It’s ethical luxury, pearlized,” says Kambolis.

C has fashioned the menu so its clients and walkers-by can have a summer fling, with no commitment. “At last, you can come in to C for a glass of bubble or a snack, not a whole dinner,” grins Kambolis.

Chef Lee has also created a five-course tasting menu that celebrates the exclusive Hawkshaw wild salmon from the Skeena River ($65). And in theme with all of that, sommelier Kim Cyr has composed a rose list, playfully dubbed the “Pretty in Pink” List, which even features a cocktail called The Molly Ringwald.

To reserve your spot on the C patio lounge amidst fashionable company as the sun sails west., call the restaurant at 604-681-1164 or email leonard@crestaurant.com

Last night, C was the first establishment in the world to serve Northern Divine, the new Canadian caviar from Sechelt. http://www.northerndivine.com/

Ethical luxury, pearlized-  Caviar Returns, with a Conscience

MENU

Kumamoto Oyster and Cucumber with Northern Divine Caviar

Scrambled Egg smoked hawkshaw salmon, northern divine caviar, brioche

Pan Seared Sablefish with Pomme Fondant creamed leeks, caviar-lobster hollandaise

Northern Divine Caviar with Potato Blini traditional garnish

Chocolate Tasting

(images courtesy of Hamid Attie)

Lee Humphries, chef de cuisine

Wesley Young, sous chef

$235 per person