Tales of the Cocktail on Tour in Vancouver 2012, Kale & Nori Culinary Arts Inc, and Okanagan Spirits are proud to present:
“LA BELLE EPOQUE” Spirited Dinner
Monday, February 13, 2012, 7:30pm until 10:00pm
Chef – Jonathan Chovancek
Bartender – Lauren Mote
Celebrating the “Golden Age” of innovation, entertainment, education and technological advancement – 5 pillars of history, as interpreted by a Vancouver Chef and Bartender.
*Hors d’Oeuvres and Cocktail served in the Okanagan Spirits Lounge*
Course 1:
“Dreams” (Sigmund Freud, 1899)
Inspired by one’s consciousness – to dream of an ocean, is to decipher the wildly deep corners of the mind.
Quince mostarda glazed albacore tuna, spot prawn remoulade, spicy greens, beluga lentil-red laver vinaigrette
Paired with
“Dreams” (Sigmund Freud, 1899)
Inspired by one’s consciousness, and the symbolism of “roses” in one’s dream.
Cocktail – “Rose Nose” – inspired by the Rose cocktail of 1920, Chatham Hotel, Paris. White House Tea infused Dry Vermouth, Poire Williams, Rich Floral Syrup, Rose Dust, Taboo Absinthe
Course 2:
“Aviation” (The Wright Brothers, 1903)
Flying salmon, watch them as they vigorously fly upstream… a uniquely Canadian experience.
Canados and Vancouver Island sea salt cured coho salmon, white soy and wild celery kim chi emulsion
Paired with
“Aviation” (The Wright Brothers, 1903)
The “vieux” or “view” from above – a distinctly Canadian cocktail, using distinctly Canadian ingredients”.
Cocktail- “Vieux Canadien” – inspired by the “Vieux Carre”, 1937, New Orleans.
McLoughlin & Steele Canadian Whiskey, Canados, Spiced Canadian Maple “Dram”, Red Grape Vermouth, “Bittered Sling” Crabapple Bitters
Course 3:
“Surrealism” (various players, 1920s)
Inspired by the sense of colour, texture, taste, and composition, as interpreted through surprise, unexpected juxtapositions, and non sequitur.
Caramelized squash gnocchi, wild mushrooms, seabuckthorn molten onion cream, fresh horseradish sage brown butter gremolata
Paired with
“Surrealism” (various players, 1920s)
Inspired by the sense of colour, texture, taste, and composition, as interpreted through surprise, unexpected juxtapositions, and non sequitur.
Cocktail – “Cherry Coke” – inspired by the Americano Highball, 1932, Italy.Compromised Cherry Sweet Vermouth, hyper-ludicrous Campari, housemade champagne-yeast fermented “cola” – based on an “original interpretation”.
Course 4:
“Vaudeville” (various players, 1880s-1930s)
Inspired by tradition, transported to location – a decidedly Vancouver dish, inspired by dynamic French and Creole applications.
Gin-mash marinated wild elk short rib, black garlic bordelaise, Chilliwack corn-blue cheese dumpling
Paired with
“Vaudeville” (various players, 1880s-1930s)
Inspired by tradition, transported to a time and location.
Cocktail – “British Raj” – inspired by the “East India Cocktail”, 1882.Gin, Singapore Breakfast Tea Syrup, “Bittered Sling” Elderberry Bitters, Blueberry Liqueur, Eucalyptus cordial – barrel aged, New French Oak 45 days.
Course 5:
“Theory of a General Relativity” (Albert Einstein, 1911)
Inspired by a bartender-friendly equation – 1 of sour, 2 of sweet, 3 of strong and 4 of weak.
Taboo Absinthe chocolate, cocoa nibs, puffed quinoa, goats milk caramel, grapefruit meringue and cranberry curd parfait
Paired with
“Theory of a General Relativity” (Albert Einstein, 1911)
Inspired by a bartender-friendly equation – 1 of sour, 2 of sweet, 3 of strong and 4 of weak.
Cocktail – “Mrs. Betty’s Chambermaid” – inspired by the Ladies Punch Club, 1707, St. James, England.
Lemon, Pimento Oleo-Saccharum, Old Italian Prune Eau-de-Vie, Apricot Eau-de-Vie, Lemon Bush Tea – bottle aged, 30 days.
$100.00/person all inclusive (tax and gratuity included)
Reservation Phone Number – 604-331-7900
Reservations online: http://
***If you have NO idea what Tales of the Cocktail is, then you must be educated! This is the largest cocktail festival in North America, now in its 10th year in New Orleans, and 2nd year in Vancouver. Be part of history. For more information, visit www.talesofthecocktail.com.***
