Tag Archives: West Restaurant

Red Ribbon Cocktail Fundraiser

In the lead up to World AIDS Day 2015 (Dec 1), the Dr. Peter AIDS Foundation is launching a new fundraising initiative called the “Red Ribbon Cocktail Fundraiser” to raise awareness of HIV and generate financial support for compassionate care at the Dr. Peter Centre. The fundraiser runs until December 1st.

champagne cocktail

Bars and restaurants in Vancouver participate by each creating a red, signature cocktail. A portion of the proceeds will benefit the Dr. Peter AIDS Foundation.  This initiative is supported by Tap & BarrelWest Bar + RestaurantBoulevard Kitchen & Oyster Bar and the Fountainhead Pub and others.

Thanksgiving at West

brusselsStill not organized for Thanksgiving – Still some tables left at West Restaurant

Celebrate The Seasons Friday, October 10th – Monday, October 13th

Delight your friends and family with traditional holiday flavours with a contemporary twist, as Executive Chef Quang Dang presents an exclusive seven-course Thanksgiving Tasting Menu. With suggested festive wine pairings carefully selected by Wine Director Owen Knowlton, it will truly be an occasion to remember as we celebrate the change of seasons.

THANKSGIVING TASTING MENU

AMUSE BOUCHE

BRUSSELS SPROUTS AND BACON SALAD
Farmhouse Fromage Frais, Caramelized Pear Dressing

HOT SMOKED WILD BC SALMON
Cured Roe, Celeriac, Salt Spring Island Apple Salad

HEIRLOOM SQUASH GNOCCHI
Crispy Sage, Hazelnuts, Brown Butter

CRANBERRY GLAZED TURKEY BREAST
Crispy Stuffing, Potato Puree, Spiced Gravy

PRE DESSERT

CHOCOLATE BRULEE WAFFLE
Maple Rice Ice Cream

PETIT FOUR

Price: $75 per person
Exclusive of wine pairings, tax and gratuity. Items subject to change.

Reservations: Please call Owen Knowlton
at 604 738 8938 or owen@westrestaurant.com

Dinner only. Also available à la carte

California Wines at West

Quang DangWest Restaurant’s Executive Chef Quang Dang has worked tirelessly to create a dinner perfectly paired with wines from some the top producers in California. Labels, including Edna Valley Vineyard, Ghost Pines Vineyard, Louis M. Martini Winery, and MacMurray Ranch.

Wednesday, April 23, 2014
West Restaurant
2881 Granville Street, Vancouver
6–9 PM

Tickets are $195 per person with a $85 tax receipt. For more information and to buy tickets, contact specialevents@artsclub.com or call Morgan Wood, Special Events Coordinator, at 604.687.5315, ext. 279

Where to Ring in 2014 – Vancouver

lumberjackNow that we’ve almost got Christmas out of the way, it is time to think about New Year’s Eve plans.  While I have spent the last few years at home (don’t worry not ALONE) there’s a few spots that are VERY tempting and I may just hit the town this year (WATCH OUT).  Here’s a few I’d consider and you should too.

Mamie Taylors

The unusual theme of Lumberjack and Ballerina-themed ball at Mamie Taylors is sure to be unusual if nothing else.  Head to Chinatown and enjoy music, dancing, entertainment, hot and cold canapés, and an open bar (yikes)  with select cocktails, wine, ale and spirits.  Night starts and 8:30 pm and tickets are $100 all in. *Fancy lumberjack and ballerina dress encouraged but not required.* Tickets – 604-620-8818, 251 E. Georgia Street,  Vancouver ron@mamietaylors.ca

Fable

One of my very favourite Vancouver spots, Fable, is doing what they call an Inspiration Dinner.  A 5 course meal created by Chef Geoff Rogers featuring items that have inspired him throughout his career. Tickets are $125/person for the meal, which includes all tax & gratuities. Beverages extra and there are suggested pairings if you are indecisive. Long tables, 8pm doors, 8:30 dinner commences. Dinner  complete before midnight, stay on and ring in the New Year! Tickets 604-732-1322

A Preview:
Course1: Curry Cauliflower Soup
Course2: Bison Tartar
Course3: Ox-tongue Rueben Salad
Course4: Foie-ffles
Course5: ‘Coffee & Doughnuts’

salmon oystesrShangri-La Hotel – MARKET

New Year’s Eve Dinner – For the early birds, enjoy a three-course festive brunch for $49 per person, or a four-course tasting menu for $88 per person, available from 5pm to 7pm. For those who want to ring in the New Year in style, a six-course tasting menu is$168 per person, including a flute of champagne and party favours. New Year’s celebration seatings available December 31 from 9pm to 10pm.

 

6 Course Tasting Menu $168 per Person

AMUSE
Comte Cheese Fritters
Salmon and Oyster Tartar
Horseradish and lemon
~~~
Sea Bream sashimi on Warm Black Truffle Garlic Toast
~~~
Foie Gras Brulee, Kumquat Confiture and Orange Liqueur Gelee
~~~
Slowly Cooked Sable Fish, Potato “Noodles” With Crème Fraîche, Vodka and Caviar
~~~
Beef Tenderloin, Miso Butter and Roasted Brussel Sprouts
~~~
Champagne Truffle Cake with Orange Mirror
~~~
Mignardises and Truffles
Coffee or Tea

Wildebeest-599Wildebeest

Executive Chef Wesley Young presents a four-course menu with optional complementary (not to be confused with complimentary) wine pairings. Tickets for this event are $69 each, with curated wine pairings available for an additional $69 – quite a deal for this calibre of food. Call 604-687-6880.

Wildebeest

gastbyRosewood Hotel Georgia – The Gatsby New Year’s Eve Lobby Party

If you really want to real party, but stay classy, try a roaring twenties-inspired New Year’s Eve Bash. Entertainment includes The Malcolm Aiken Trio, Pandora & The Locksmiths and Skylab sounds, they’ll be burlesque, cabaret entertainers, a caviar bar, liquid nitrogen oyster station, midnight countdown and more. Doors open at 8:30 pm with tickets priced at $149 per person. Tables are available for an extra $75 per person, and VIP tables for an additional $2,000. www.rosewoodhotelgeorgia.com or 604.673.7031

forage8Listel Hotel and Forage

The Listel Hotel & Forage Restaurant have THE DEAL for you.  Get a $75  credit and enjoy a fabulous food and fizz in Forage when you reserve a deluxe Gallery Floor Room or Artist Series Suite AND

•    A $75 credit towards your room rate;
•    50% off overnight parking ($18 value);
•    Two glasses of BC bubbles at midnight;
•    Reception-style food in Forage from 10pm onwards featuring live, local music;
•    Late check-out @ 1:00 pm.
Additional Nights at $50 per night.
$199 based on single or double occupancy. Taxes and gratuities not included.
604 684.8461, email reservations@thelistelhotel.com, or click here.

2014NYE at CIBO 

Enjoy a 5 course dinner at Cibo Trattoria this New Year’s.

Seatings

First
$89/person
From 5 pm enjoy a limited a la carte and the special NYE menu.
Wine pairings also available.

Second
$109/person
From 9 pm – Ring in the New Year in Grand Style – Your evening includes:
Our special NYE menu
House made aperitif upon arrival (Barkeep Lauren’s amazing limoncello)
Flute of Champagne at midnight (the real stuff – sabred by Wine Director Steve Edwards)

5 Course Menu

local oyster, ikura caviar, lemon

bruschetta of buffalo mozzarella, prosciutto di san daniele, rapini, parmigianno
or
beef carpaccio, pickled ramps, horseradish, celery hearts, pecorino brillo

fresh spaghetti in brodo, rock cod, chili, garlic, parsley
or
risotto of foraged mushrooms, garlic, thyme, butter, parmigianno

pan-seared qualicum bay scallops, slow cooked fennel,
green chili and lemon zest salsa
or
grilled 45 day aged rib of beef, smashed root vegetables,
horseradish, aged balsamic

vanilla panna cotta, preserved summer plums
or
flourless chocolate cake, crème fraiche

supplements
add black winter truffle $25 /5 grams
add seared foie gras $25 /30 grams

604.602.9570

nyeUva Wine Bar 

At Uva Wine Bar, celebrate NYE New Orleans style with  indulgent party favours,the James Danderfer Trio, mardi-gras beads, southern cocktails flowing, and passed midnight treats. $40 tickets

Sponsored by Southern Comfort, Jack Daniel’s Tennessee Whiskey, El Jimador Tequila, Finlandia Vodka and Woodford Reserve Bourbon

Wild Rice

New Year’s Eve Dumpling Platter for Two $40
2 glasses of Backyard Vineyards Brut
Duck Confit Potstickers
Siu Mai
Spring Rolls
Vegetable Potstickers

Seatings –  5 to 10:30 p.m. 604-642-2882

Quang DangWEST Restaurant
Chef Quang Dang prepares for a special five-course tasting menu, with wine pairings available, for what may be the most civilized New Year’s Eve gathering in town.

MUSE

LIGHTLY CURED LANGLEY TROUT
BELGIAN ENDIVE, ORANGE, DILL VINAIGRETTE
OR
KALE AND BRUSSEL SPROUT CAESAR
DOUBLE SMOKED BACON, ANCHOVY, BRIOCHE CROUTONS
OR
POACHED PEAR AND CHICKEN LIVER
AGASSIZ FROMAGE FRAIS, HAZELNUTS, RED WINE GASTRIQUE

CHORIZO STUFFED HONEY MUSSELS
SAFFRON, SALMON CAVIAR, CREME FRAICHE
OR
CELERIAC SOUP
TOASTED ALMONDS, TARRAGON, HONEY
OR
SPICED OXTAIL BROTH
BASIL, FIELD PEAS, VEAL TONGUE

DIVER CAUGHT SCALLOP
CELERIAC IN TEXTURES, CARAMELIZED ONIONS, MAPLE JELLY
OR
BIODYNAMIC RISOTTO
BUTTERNUT SQUASH, ALMONDS, SAGE, BLACK TRUFFLE
OR
DOUBLE STUFFED RAVIOLI
FILLED WITH MUSHROOMS, SPINACH AND TRUFFLES, CHIVE BUTTER SAUCE

BLACK PEPPER CRUSTED BEEF STRIPLOIN
BRAISED BRISKET, YUKON GOLD POTATO PAVE, COGNAC JUS
OR
FRASER VALLEY RACK OF PORK
SALT BAKED BEETROOT, COUS COUS, APPLE MOSTARDA
OR
MILK POACHED SMOKED SABLEFISH
PARSNIPS IN TEXTURES, TARRAGON-CELERY JUS
OR
BUTTERNUT SQUASH GNOCCHI
BURRATA, WILD MUSHROOMS, TRUFFLED THYME GEL

CHAI SPICED SQUASH CREME BRULEE
CRISPY CREPE, APPLE ICE CREAM
OR
FROZEN BANANA EGGNOG PARFAIT
POMEGRANATE BARLEY PUDDING
OR
CHOCOLATE CARAMEL TART
GINGERSNAP ICE CREAM, VANILLA CARAMEL CREAM

PETIT FOUR

98 PER PERSON  604 738 8938

nye2Maenam

Head to Thailand this New Year’s Eve with Maenam’s  four-course dinner. Inspired by the flavours of Southeastern Asia, Chef Angus An’s celebratory menu features a selection of original creations alongside classic Maenam favourites. NYE celebrations may also  include exotic cocktails or wine pairings.

$60 per person. A vegetarian menu is also available. (604) 730-5579.

FIRST COURSE

crab and pomelo betal leaf wrap
miang buo served with ikura, lime dice and ginger
or
chicken and prawn in golden egg nets

latiang
caramelized shredded coconut, kaffir lime leaf, coriander

SECOND COURSE

hot and sour beef soup
dom yum neua
braised shank, Asian celery, fried garlic
or
hot and sour tamarind soup of grilled salmon
tom gati plah
coconut cream, tamarind and green mango

MAIN COURSE

(for parties of 2 choose 1 salad, 1 stir fry, and 1 curry)

green mango salad with crispy soft shell crab
yum mamuang buo
toasted cashew nuts, sliced green mangos, lime zest
or
roasted pork salad
yum moo yang
chilli jam, crackling, young lotus

stir-fried lobster with black pepper
pad gung lobster
holy basil, fried half lobster, spicy and aromatic
or
stir-fried baby back ribs
pad prik king moo
wild ginger, green peppercorn, 3 flavour sauce

red curry of duck leg
geng pbet raised leg, kaffir rich curry, Thai basil
or
southern style seafood curry
geng gati
kaffir lime zest, young coconut, crab, mussels, lingcod

SWEETS

“affogato”
our version of ice coffee, served with crumble, vanilla milk
and condensed milk ice cream
or
Thai iced tea pannacotta
cashew praline, kalamansi jelly, orange dice

pentolaLa Pentola della Quercia

NYE menu will feature both family style platters and individual dishes. Highlights include a glass of Moet & Chandon Champagne upon arrival, caviar, vitello tonnato, lobster ravioli, Icelandic heritage breed lamb and celebratory dolci.

EARLY SEATING (5pm-8pm)
$55 per person*
7 course menu
Does not include champagne or caviar.

LATE SEATING (9pm-Late)
$90 per person*
10 course menu.

Call (604) 642-0557
info@lapentola.ca

For more information please call 604-694-2103 or emailinfo@lapentola.ca.
*tax & gratuity not included

OPUS HOTEL NYE sleep over rates from $289.Reserve Now

burdockBURDOCK & CO PRESENTS A SPARKLING NATURALIST WINE NEW YEAR’S EVE DINNER

Ring in the New Year at Burdock & Co with a bright and bubbly four-course naturalist wine-focused dinner with an organic, locally-sourced menu by chef Andrea Carlson. With two seatings—6PM and 9PM—the dinner highlights a curated selection of unadulterated bubblies. Franck Peillot sparkling, Domaine Rolet Crémant du Jura Rosé, Camillo Donati Lambrusco and Marchesi di Gresy Moscato d’Asti la Serra are among the wines making an appearance at this exclusive celebratory dinner.

The four-course meal is priced at $65 per guest, with naturalist bubbly pairings available for an additional $45.

604-879-0077

December 31, 2013
First Seating: 6PM
Second Seating: 9PM
$65 per guest, or add $45 with wine pairings

SPARKLING WINES PRODUCED BY:
Franck Peillot Montagnieu Brut
Domaine Rolet Crémant du Jura Rosé
Camillo Donati Lambrusco
Marchesi di Gresy Moscato d’Asti la Serra

West Martini Wine Dinner

louis-martini-cabernet-napa-valleyLouis M. Martini Wine Dinner – Napa, California
Special Guest:
Principal + Fine Wine Specialist, Peter Marshall
When: Tuesday November 26th at 6:30pm
Cost: $140 + tax + gratuity per person
Includes reception + five-course dinner with each course paired with Louis M. Martini wines.
Tickets: Please contact Owen Knowlton, 604 738 8938 or email

Join Restaurant Director Owen Knowlton as he welcomes Proprietor + Fine Wine Specialist Peter Marshall. Mr. Marshall will describe the production techniques and flavour profiles of each of the wines, served in concert with reception hors d’oeuvres and a five-course menu by West Executive Chef Quang Dang. Their historic Martini winery crafts very high calibre chardonnays, zinfandels and their signature cabernet sauvignons. Their 2008 cabernet sauvignon lot 1 was rated 93 points by Wine Advocate.

West Presents Guest Chef Series

west guest chefsChef Juneau is past winner of Gold Medal Plates 2011; sure to be an evening to remember – GLV

Guest Chef Martin Juneau of Pastaga Restaurant – Montreal
When: Monday October 21st at 6:30pm
Cost: $100 per person + tax + gratuity
Includes five-course dinner, beverages are additional.
Tickets: Please contact Owen Knowlton, 604 738 8938 or email to book your table.

Chef Quang Dang is delighted to welcome Chef Martin Juneau of critically-acclaimed Pastaga restaurant to West. Pastaga was named one of enRoute Magazine’s Top New Restaurants in Canada in 2012. The two chefs will collaborate to craft a five-course tasting menu from outstanding British Columbia and Quebec ingredients.

Chef Mark Filatow of Kelowna Wins Gold Medal Plates Vancouver

Gold: Mark Filatow (Waterfront Restaurant & Wine Bar) Kelowna, paired with Orofino 2010 ‘Scout Vineyard’ Syrah

Silver: Quang Dang (West Restaurant & Bar) Vancouver, paired with Foxtrot 2009 Pinot Noir

Bronze: Angus An (Maenam) Vancouver, paired with CedarCreek 2011 Riesling

Best of Show Award Winners

Gold: Nichol Vineyard 2009 Syrah

Silver: Le Vieux Pin 2011 Ava

Bronze: CedarCreek 2011 Riesling

Chef Mark Filatow of Waterfront Restaurant & Wine Bar in Kelowna proved his culinary prowess tonight taking home the gold award at the Vancouver 2012 Gold Medal Plates competition held at The Westin Bayshore. Chef Filatow went head-to-head with nine of British Columbia’s finest culinary masters at the prestigious culinary competition and will go on to compete at the Canadian Culinary Championships, the Gold Medal Plates Finale, in Kelowna on February 8th and 9th, 2013.

Chef Filatow wowed the judges with a dish of Bar ‘M’ Ranch Lamb (Charcoal Grilled Loin, Moroccan Braised Belly, ‘Neck’ Merguez, Potato Doughnut), which was paired with Orofino 2010 ‘Scout Vineyard’ Syrah, Similkameen Valley.

Chef Quang Dang of West Restaurant & Bar in Vancouver, rose to the occasion as well, taking the silver medal. Chef Dang created Yarrow Meadows duck with Foxtrot Vineyards apricot preserves, Pinot Noir glaze & Agassiz chestnuts paired with Foxtrot 2009 Pinot Noir.

Taking the bronze medal was Chef Angus An of Maenam in Vancouver.  His dish was Dom Gati of Salmon served with hot & sour tamarind and coconut broth, with green mango & lightly smoked Spring Salmon, paired with CedarCreek 2011 Riesling.

“What an impressive evening,” said Head Judge James Chatto. “Each dish was so different, so unique. The judges agreed that these three chefs performed particularly well and each had wonderful wine matches.

“Angus An blew us away with the first dish of the evening: brilliant salmon with vibrant herbs and citrus. Quang Dang served a brilliant treatment of duck breast, duck confit, apricots every which way and chestnut puree.

“And our gold winner Mark Filatow, we loved his dish of lamb neck, belly and loin – pristine, imaginative and flawless. It’s going to be interesting having a Kelowna chef competing at the Canadian Culinary Championships in Kelowna!”

In the wine category, the Best of Show Awards went to Nichol Vineyard 2009 Syrah (Gold), Le Vieux Pin 2011 Ava (Silver) and CedarCreek 2011 Riesling (Bronze)

“It was an incredible line-up of BC wines, said David Lawrason, Gold Medal Plates’ National Wine Advisor. “The unanimous winner, Nichol Vineyard 2009 Syrah, showed a terrific natural poise and purity.”

Music for the evening was provided by Canadian legend Jim Cuddy of Blue Rodeo and an all-star cast of Canadian entertainers.

The other chefs competing in Vancouver were: from Vancouver, Joe Campo (The Westin Bayshore Vancouver), David Gunawan (Wildebeest), Lee Humphries (C Restaurant), Taryn Wa (Savoury Chef Foods); from Oliver, Jeff Van Geest (Miradoro at Tinhorn Creek Winery); from Penticton, Darin Paterson (Bogner’s of Penticton); and from Tofino, Nicholas Nutting (The Pointe at the Wickaninnish Inn).

Gold Medal Plates is the ultimate celebration of Canadian excellence in food, wine, athletic achievement and entertainment. In addition to the finest food and excellent music, guests had the opportunity to mingle with 25 celebrated Olympians such as Marnie McBean (Rowing), Steve Podborski (Alpine Skiing), Maëlle Ricker (Snowboard), Curtis Myden (Swimming), Erin McLeod and Melissa Tancredi (Soccer) and Olympic Gold, Double Silver and Bronze Medallist Adam van Koeverden (Canoe/Kayak) who emceed the event.

 

Proceeds from Gold Medal Plates go to the Canadian Olympic Foundation, supporting programs that further Canadian high performance athletes’ pursuit of excellence on the world stage – programs like Own The Podium and the COC’s Athlete Excellence Fund. Since 2004, Gold Medal Plates has generated $6 million for Canada’s Olympic and Paralympic athletes.

Judging the 2012 competition in Vancouver was: Chef John Bishop, Sid Cross, James Chatto (Head Judge), Barbara-Jo McIntosh, Andrew Morrison (BC Senior Judge and Judge/Referee), Lesley Stowe and last year’s Vancouver winner, Chef Rob Feenie. Each dish was judged out of 100 points, based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and wow factor (10%).

Gold Medal Plates Vancouver also featured a silent auction as well as a live auction, with spectacular getaways with Olympians and Canadian entertainers to destinations such as South Africa, Provence, Chile, Tuscany, and Kelowna for the Canadian Gold Medal Plates finals.

For more information, visit the Gold Medal Plates website www.goldmedalplates.com.

Canadian Olympic Foundation – The Beneficiary of Gold Medal Plates:  The Canadian Olympic Foundation is a national charitable organization that generates support to meet the technical, scientific, medical and coaching needs of Canada’s athletes across all Olympic sports. Net proceeds from Gold Medal Plates are given to the Canadian Olympic Foundation to support high performance programs such as Own the Podium. To learn more about the Foundation and the programs it funds, please visit www.olympicfoundation.ca.

Chef Quang Dang – West Restaurant – Gold Medal Plates

#goldmedalplates Chefs from across British Columbia will meet in Vancouver on Friday November 16, 2012 at the Vancouver Gold Medal Plates Canadian Culinary Championships.  The winner will move on to compete at the National Championships (Kelowna February 8/9, 2013) I sent them some questions prior to the challenge.  Here we dish up West Restaurant’s Chef Quang Dang’s answers.

What was your first food memory?

Fresh berries from my mothers garden.

What was in your elementary school lunch kit?

My parents figured that if I made my own lunches, I would eat it all – and we always ate healthy foods.

Where did you first learn to cook?

I was 8 years old, and my mom was late coming home from work – So I made chicken fingers, pan fried potatoes and salad.

Did you attend culinary school?


No

Where has been your favourite place to work to date and why?

The most current place is always the favorite – where I am learning and growing as a chef.

Who in the industry taught you the most?

I have been fortunate to have many great mentors along the way. Each of them taught me important lessons along the way. The last chef I worked under was Robert Clark, who taught me a great deal about sustainably harvested seafood.

What is your favourite style of cooking?

I am not one for favorites in the culinary world. I am inspired by so many different styles, it’s difficult to choose just one. I do however embrace my Vietnamese heritage, taking inspiration from my grandmother’s cookbooks!

What is your favourite ethnic cuisine?

Scottish and Vietnamese, based on on my family background. I unfortunately cannot grow to love haggis.

What ingredient(s) can’t you live without?

Vinegar

What are the most essential tools for cooking?

Knives, and high quality pots and pans.

Do you have an unforgettable taste combination?

All of them, I can’t help but try and be a part of a flavour symphony.

Ingredient you can’t get enough of?

Sour cream…for my chips.

Ingredient that will never touch your lips?

Natto (fermented soy beans)

What is your most prized possession?

My cookbook collection

What basic recipe/s do you advise for cooking novices to learn as a starting point?

Vinaigrettes and emulsified sauces

What’s your go-to comfort food?

Chips with sour cream

What’s your favourite cocktail?

Gin and tonic

Do you have a guilty pleasure?

Beer!

What’s your definition of a perfect meal?

Something light and tasty. I like to graze and taste everything!

What do you always have on hand for last minute entertaining at home?

Beer

How do you unwind after service?

Beer

Most overrated food trend?

Any extreme form of eating…they mess with the balance of how humans should eat.

Favourite culinary destination?

Vietnam

Most memorable meal last year?

Raymonds in Newfoundland

If you weren’t a chef what career would you have pursued?

Engineering

What would you eat at your last meal?

Pho

Who are you dream dinner companions?

Good friends

What do you do in your off time?

Cycling

Where do you eat in your city when you are not working?

Hapa Izakaya in Kitslano

Are there some regional dishes your city is known for?

Seafood

What is the dish/dishes your restaurant is known for?

West is known for its ingredient driven west coast Cuisine

What dish will you be cooking for Gold Medal Plates?

TOP SECRET

Why did you choose the particular wine/beer pairing for the dish?

There is a relationship between the dish and the winery…

What ingredients will be key?

All of them

Who will assist you on the big night?

My amazing team of sous-chefs and cooks

Who do you see as the toughest competitor this year?

It’s a very even playing field!

Thanksgiving at West Restaurant

October 5th – October 8th, 2012

Executive Chef Quang Dang has crafted an exclusive Thanksgiving Tasting Menu, where traditional holiday flavours meet his contemporary-style cuisine. With suggested pairings carefully selected by Wine Director Owen Knowlton, it will truly be a celebration to remember.


TURKEY TASTING MENU

amuse-bouche

lytton pear salad
farmhouse castle blue cheese, celeriac, cider vinaigrette, turkey crackling
sumac ridge brut “steller’s jay” 07, summerland

spiced turkey consommé
“stuffing” garnishes in textures, sage
scarbolo friulano 10, friuli

braised turkey leg cannelloni
black truffles, apples, charred honey
fontanafredda “briccotondo” barbera 10, piemonte

butter poached turkey breast
yukon gold potato purée, cauliflower gratin, agassiz hazelnut jus
plan pegau (rhone blend) 09, southern rhone valley

pre-dessert

pumpkin flan with spiced cake
caramelized pears and orange chiffon
pillitteri riesling ice wine 08, niagara-on-the-lake

petit fours

$68 per person (exclusive of wine pairings, tax and gratuity)
items subject to change

Dinner only; also available à la carte

Autumn Guest Chef Series at West

Executive Chef Quang Dang is proud to present a Guest Chef Series at West this autumn, with an exciting round up of chefs who represent the next generation of culinary achievement across North America. “We’re tremendously excited to welcome these three outstanding chefs to West,” Dang said, “they are truly some of the finest talents on the continent.”

Beginning on August 28th, Chef Dang welcomes Chef Jeremy Charles from St-John’s, Newfoundland. Chef Charles is the incredible talent behind widely acclaimed Raymonds restaurant, recently named best new restaurant for 2012 by EnRoute magazine. Chef Dang and Chef Charles will present a unique “East meets West” menu, featuring favourite ingredients from the two coasts. Wines will be carefully paired with each dish, in partnership with some of Canada’s top wineries, including Tantalus, Laughing Stock and Pilliteri Estates.

On October 2nd, renowned Chef Marc Lepine will join Chef Dang at West for a collaborative seven-course dinner – whereby each chef will challenge the other to create alternate courses based on specific criteria and ingredients. Chef Lepine was named Canadian Culinary Champion in February 2012, and took home the winning title at the Gold Metal Plates in 2011 – while his Ottawa restaurant Atelier has consistently been recognized as one of the best in Canada.

Finally, on Sunday November 11th, Chef Dang welcomes special guest Mourad Lalouh, Executive Chef at Michelin-starred Aziza in San Francisco, to celebrate the launch of his new book ‘Mourad is Moroccan’. The seven-course menu will be inspired by recipes from the book, as prepared by Chef Dang and Chef Lalouh. Presented in partnership with Bombay Sapphire, the menu will be paired with original cocktails by West’s very own David Wolowydnik, the reigning ‘World’s Most Imaginative Bartender’.

East Meets West with Chef Jeremy Charles
Tuesday August 28, 2012
6:30pm
$175 (includes seven courses, beverages, tax + gratuity)

Atelier at West with Chef Marc Lepine
Tuesday October 2, 2012
6:30pm
$125 (includes seven courses, tax + gratuity)

Mourad is Moroccan with Chef Mourad Lalouh
Sunday November 11, 2012
6:30pm
$195 (includes seven courses, beverages, tax, gratuity + signed copy of Mourad is Moroccan provided by Barbara-Jo’s Books to Cooks)