Chef Quang Dang creates special dishes highlighting apples available October and November
www.divamet.com
As the weather turns cooler and we wave good-bye to peaches and tomatoes at the markets, thoughts turn to the fall harvest and, naturally, apples. To celebrate the harvest, Diva at the Met’s chef, Quang Dang has created a special fall feature menu using the apple as the common note in dishes that incorporate the bounty of the season.
“The Cascadian region is known for the beautiful apples that we produce,” said Chef Dang. “It seems only natural to showcase them while they’re in season. They can be crisp and refreshing, or tender and comforting, depending on how you use them, and they’re a perfect complement to anything from seafood through to roasted meats. And, of course, they shine in desserts.”
Chef Dang gets his apples from Apple Luscious Organic Orchard on Salt Spring Island, and throughout the fall, he will use their Winekist – a red-fleshed variety, and their Pink Ladies in the restaurant. He will also be attending the Salt Spring Island Organic Apple Festival in early October to source further varieties from the 350+ different types of apples grown on the island.
Throughout October and November, the following special apple dishes will be available:
Apple & Belgian endive salad
toasted almonds, organic rye croutons, Farmhouse castle blue cheese dressing
Suggested wine pairing: Kettle Valley Sauvignon Blanc, 2008, Okanagan, BC
Apple cider braised pork cheeks
caramel poached crab apples, white bean croquette, whole grain mustard jus
Suggested wine pairing: Cloudline Pinot Gris, 2008, Willamette Valley, Oregon, USA
Maple glazed Vancouver Island scallops
thyme roasted apple & celeriac puree, apple gel
Suggested wine pairing: Kendall Jackson Vintner’s Reserve Chardonnay, 2007, California, USA
Apple & pecan brioche bread pudding
spiced apple cream tarts, house made apple cider
Suggested wine pairing: Mount Boucherie Late Harvest Chardonnay, 2004, Okanagan, BC
Restaurant manager Brian Matassa has taken each of the apple dishes and created a distinctive wine pairing for them. In keeping with the Cascadian approach, all wines are from the region, and perfectly highlight the nuances of each dish. “Apples are a lot of fun to pair with wine,” said Matassa. “For instance, the Kettle Valley Sauvignon Blanc first appears fruit forward and sweet, but finishes with typical varietal grassy notes and good acidity, which makes it perfect for matching with the toasted almonds and blue cheese in Chef Dang’s apple and Belgian endive salad.”
Along with the special apple dishes available throughout October and November, Chef Dang has rolled out his new menus bearing the unmistakable hallmark of his Cascadian cuisine. The style combines the fresh spirit of the Cascadian region with the multicultural and indigenous influences that have shaped the region’s history and applies them to the enviable coastal bounty of ingredients that the area produces.
Metropolitan Hotels operates four luxury properties: Metropolitan Toronto, the Soho Metropolitan, the Grande Rockies Resort and the Metropolitan Vancouver. With more than 920 rooms, Metropolitan Hotels is committed to providing luxury accommodation for business and leisure travellers seeking an independent choice. A member of Preferred Hotels & Resorts Worldwide, Metropolitan strives to provide superior service with distinctive accommodations. Award-winning restaurants at Metropolitan Hotels include Hemispheres and Lai Wah Heen (Metropolitan Toronto), Senses (SoHo Metropolitan), Diva at the Met (Metropolitan Vancouver) and Lai Toh Heen (mid-town Toronto).
