Ahhh September with its farmers’ markets overflowing with fresh produce. It’s traditionally the time when people gather over tables groaning with delicious food to give thanks for another year of Mother Nature’s bounty.
For John Bishop, this time of year is like being a kid in a candy store “everything is at its peak – from sun-kissed tomatoes to sweet corn. It’s overwhelming in its generosity.” Known for being the chef who introduced local, seasonal and sustainable dining to Vancouver (and indeed, to the country), Mr. Bishop’s restaurant has been the ‘go to’ place for flavourful local cuisine for the past 25 years.
This year Bishop’s celebrates the harvest season with a groaning board of its own – Harvest Table Dinners – special menus that highlight ingredients at the peak of their goodness while honouring the farmers and fishers who work so hard to provide them.
For six weeks, commencing September 13th and running through October 20th Bishop’s will offer Harvest Table Menus Sunday through Thursday for$48. Each menu will run for only two weeks and will be changed to reflect the differing ingredients coming into peak season. Menu One starts Sept. 13th and will run until September 22nd. Menu Two runs September 25 through October 6th and Menu Three is available October 9th through 20th.
“Bishop’s has always worked directly with individual producers,” says Executive Chef Andrea Carlson. “John was the first chef to work directly with a farm, Hazelmere, to ‘grow-to-order.’ I’ve built upon that foundation and am proud to present dishes that reflect our close relationship with many small and organic producers. This first Harvest Table Menu includes the produce from nine different suppliers.” For instance, the Amuse Bouche, Dungeness Crab Custard with pine mushroom and artichoke, includes ingredients from Astra Biodynamic Eggs, Glenn Valley Artichoke Farm and Mikuni Wild Harvest.
North Arm Farm and Glorious Organics provided some of the components to be found in the first course – German Butter Potato Soup with purslane and Mexican sour gherkin. The main course – Maple Hill’s Chicken Breast with a warm salad of summer beans, cipollini onions and cascade tomato glaze, features chicken from Maple Hill Farm along with beans and tomatoes from Milan Djordjevich’s Stoney Paradise Farm outside of Kelowna. Naty King’s Hazelmere Farm is the source of the sweet corn from which pastry chef Katie Huitson will create the menu’s dessert – Corn Pot de Crème with corn ice cream.
Sommelier and Maitre d’ Abel Jacinto has created a special wine pairing to complement the menu. It is available for an additional $25.
In addition to the above-mentioned suppliers, Bishop’s makes all its own breads using locally grown grain from Urban Grains CSA (community supported agriculture) and butter produced by Farmhouse Cheese in Agassiz. For those with smaller appetites and daunted by the prospect of four courses, Bishop’s regular a la carte menu also features all of the above producers plus many others. This month, mushrooms in all their earthy glory feature prominently – think matsutakes, lobsters and chanterelles.
“This is such a special season. It is the time to reflect on the abundance that surrounds us and the community that comes together to create and share,” concludes Mr. Bishop.
BISHOP’S HARVEST TABLE
First Menu
Sundays through Thursdays
September 13 – October 6, 2011
Amuse Bouche
Dungeness Crab Custard
pine mushroom and artichoke
***
First Course
German Butter Potato Soup
purslane, mexican sour gherkin
***
Main Course
Maple Hill’s Chicken Breast
warm salad of milan’s summer beans,
cipollini onions, cascade tomato glaze
***
Dessert
Hazelmere Farm’s Corn Pot de Creme
corn ice cream
48 –
Optional wine pairings 25 –
Bishop’s, 2183 West 4th Avenue, Vancouver
604.738.2025 www.bishopsonline.com
