Hit up another Dine Out at Edible Canada last night before heading to the highly entertaining Ride the Cyclone at the Granville Island Arts Club Theatre.  Chef Greg Reid recently took over the leadership of the kitchen as the new Chef de Cuisine.  He had been with Edible since the summer, so was already more than comfortable in the restaurant’s kitchen.

The servers here take their responsibilities seriously and are well-versed with the menu.  This restaurant uses almost 100% Canadian products and the same goes for the drinks list.  Our waiter had even been out to the farm where the carrots originated was comfortably going beyond the suggested wine pairings when I mentioned I wanted something a bit different.  We only had an hour to eat as I was annoyingly late, but the food arrived in a steady stream while not feeling rushed.

To start we had the carrot soup with mint and almond, with had a nice creamy feel and a zip of freshness from the mint.  A smear of almond butter completed the dish.

The albacore tuna was seared perfectly and the tomatoes had much more flavour than I expect at this time of year, however that darn tuna confit stole the show in this dish adding rich notes to the plate.

For mains we were threatened by the portion size of the fish pie, as it was enough for two, but we managed to survive by packing some of it to go (come hungry).

The elk was cooked to a true medium rare and not even one bite had the toughness I’ve experienced previously with this meat.  Also made a good snack the following day.  Served with creamy grits and a sauce with some serious layers of flavour.

The Maple Sugar Pie and Warm Chocolate Brownie were both sugary delights.  We felt our blood sugar levels rising instantly.   The brownie is dense with concentrated chocolate flavour while the maple sugar pie has a lighter texture, but was equally, if not more tasty and certainly a perfect way to finish a true Canadian meal.

DINE OUT VANCOUVER $ 28 MENU  JANUARY 18 ~ FEBRUA RY 3, 2013

APPETIZER

SP ICED FIORE FARMS TW ISTED CARROT SOUP
mint , a lmond
C rush Pad White NV

or
SP ICE RUBBED ALBACORE TUNA
t una be lly confit , a r ug ula , t oma t o dr e s s ing
Nichol O rg anic Pinot G ris 2011
or
KETTLE RIDGE VEAL BONE MARROW
ba con la r don, g r e a t nor t he r n be a ns , pa r s le y cr umb, g a r lic ba g ue t t e
a dd Que be c R oug ie foie g r a s for 19$
Blue M ountain G old L abe l Brut NV

ENTRÉE

COAST MOUNTAIN MUSHROOM TARTE
ca r a me lize d onions , H a ppy Da y s g oa t che e s e , fr ie d he ns e g g
C rush Pad R osé NV
or
CANADIAN EAST COAST FISH P IE
Oce a nwis e s e a food, wint e r v e g e t a ble s, pomme pur e e
Q uails’ G ate C hardonnay 2009
or
GRANGELAND LEG OF ELK
cr e a my g r it s , g la ze d ca r r ot s , hunt e r s a uce
C rush Pad R e d NV

DESSERT

GRANVILLE ISLAND TEA COMP ANY CHAI BRÛLÉE
whippe d s hor t br e a d
H e ste r C re e k L ate H arve st Pinot Blanc 2010
or
W ARM CHOCOLATE BROW NIE
ha ze lnut cr umble , A lbe r t a r y e ice cr e a m
Vista D ’O ro Wine ry D ’O ro 2007
or
MAP LE SUGAR P IE
pe ca ns , cinna mon whippe d cr e a m
S e a C ide r Pom ona NV

TO FINISH ~ OP TIONAL CHEESE COURSE add 12$
Q ue be c paillot de chè vre , Vista d’O ro g re e n walnut pre se rve , brioche French toast
Q uails’ G ate O ptim a 2010

Suggested wine pairings, tax & gratuity are extra