RAISING THE BAR AT FRAÎCHE
A burgeoning bar scene is bubbling at Fraîche Restaurant in West Vancouver. Head to the hills for inspired cocktails, classic highballs and a carefully selected wine list on the other side of the Lion’s Gate Bridge. For afternoon meetings, a romantic rendezvous or to catch up with the girls – pair your drinks with some delicious snacks from the new bar menu at Fraîche. Available weekdays from 2:30pm to 5pm, Fraîche is offering a fun and flavourful selection of bites such as Shrimp Bonbons, Goat Cheese Croquettes, West Coast Seafood Snacks and freshly shucked Oysters on the half shell. Hungrier appetites can dig into the Fraîche Beef Burger or linger over the house made Fraîche Charcuterie.
FRAÎCHE NEW OUTLOOK
Bar manager and North Shore native, Graham Racich loves sharing his passion for mixing drinks and making guests happy. A Bachelor of Science degree might well explain Graham’s prowess for killer cocktail chemistry but it’s his creativity, wit and charm that keep Fraîche’s bar buzzing. Graham enjoys wowing visitors and getting to know the regulars who are usually game to experiment with the mixologist’s new flavours and pairings. When pressed for a favourite drink, Graham picks the Saffron Sun as it features his favourite liquor, Bourbon, and a nice kick of spice from his home made ‘spicy saffron simple syrup.’ Graham also recommends some interesting summer sippers such as the tart and fruity, Ana Kiwi, the bright and refreshing Duke of Earl, the five-alarm, Ice Fire Margarita, or a new take on the apple –Teacher’s Pet.
COCKTAIL CLASSROOM
Shake up a few cocktails at home this summer. Nothing makes bar manager, Graham happier than customers showing interest in his work. Gather a few friends, a few martini glasses and a few simple ingredients. Mix, shake, pour, garnish and toast! Dubbed the Teacher’s Pet, this apple flavoured martini, might get junior in better standing than a polished Red Delicious.
Teacher’s Pet
Combine:
1 ¼ oz vodka
¾ oz hpnotiq
½ oz apple simple syrup and a squeeze of lime
Citrus Apple Foam
8 oz apple simple syrup
4 oz fresh lime juice
1 ½ leaves of gelatin (to bloom gelatin let it sit in water for 2 – 5 minutes)
Whisk until frothy and then whisk in coconut milk
Put into a whip cream canister and let sit for 5 hours before serving.
Pour into martini glass, top with citrus apple foam, garnish with an apple chip and serve.
IN THE COMMUNITY:
1. July 28 – Chef Dino Renaerts recently joined top Canadian chefs Jamie Kennedy, Vikram Vij and David Hawksworth for a Culinary Week at the West Coast Fishing Club in Haida Gwaii.
2. September 10 – Head down to the Vancouver Convention Centre to check out Chef Dino cooking up a storm at the Vancouver Home & Interior Design Show which promises to help attendees design, style and renovate their life. All that and gourmet cooking too!
3. July 23 to August 23, Fraîche is participating in Growing Chefs! Chefs for Children’s Urban Agriculture where a $1 from every Caesar salad sold goes to supporting this classroom gardening program.
