FEATURE: CEVICHE!
Featured this month in Chef Alvarez’s Wild BC Spot Prawn Ceviche, yuzu is an increasingly popular citrus fruit with origins in East Asia. Yuzu looks like a very small grapefruit with an uneven skin and can be either yellow or green depending on the degree of ripeness. Yuzu fruits are very aromatic but tart to the taste with undertones of Mandarin orange. Both the zest and the juice can be used as a lemon would be.
IN THE COMMUNITY:
1. Harmony Arts
July 29 – August 8, 2011
Award-winning 10 day arts and culture festival at Ambleside.
2. Works of Gordon Smith Collection
A collection of West Vancouver artist Gordon Smith and his late wife Marion’s artworks are on display at the West Vancouver Museum now through August 27.
3. Thanks Teach!
Fraîche gift cards are the perfect end of year gift for your kid’s teachers, coaches and caregivers. It’s as easy as clicking here
FRAîCHE RESTAURANT PRESENTS CUSTOM DINING AT THE CHEF’S TABLE
Offered nightly for one group only, Fraîche’s new ‘Chef’s Table’ is a completely personalized dining experience for groups of six to eight. This one-of-a kind experience begins with a welcome bottle of Veuve Clicquot Champagne, followed by five courses complete with custom wine pairings. From $125 per person, the evening includes a menu discussion with Chef Alvarez and the house sommelier to ensure maximum enjoyment. Advance reservations required.
SWEET! GET TO KNOW FRAîCHE’S PASTRY CHEF – KIMBERLY STEELE
Lucky for Fraîche’s guests with a sweet tooth, Kimberly grew up spending her free time under the strict tutelage of her live-in grandmother. Everything from pie crust to pickles were made “in-house”, with the pressure of a sharp eyed professional overseeing that mistakes and wasting precious ingredients did not take place. “It was great training and it wasn’t long before I was out mastering the master” laughs Kimberley.
After finishing university, Kimberley travelled to Vancouver to attend the Dubrulle Culinary Institute before working in the kitchens of The Teahouse in Stanley Park, The Listel Hotel, and the Fairmont Algonquin in New Brunswick. Kimberley was very happy to join the talented team at Fraîche, noting the wonderful energy created by having Chef Jefferson around. Both Chef and Kimberley are excited to create Fraîche’s dessert menu with a sweet twist on beautiful global ingredients. Click here to get one of Kimberley’s favourite recipes – Sponge Toffee!
AN AFFAIR TO REMEMBER
Make your event a Fraîche Experience with a catered Affair to Remember.
Planning an intimate dinner party, lavish wedding feast, or lively corporate event for up to 200? Fraîche’s catering team promises to please and impress every guest. Whether you choose your own venue or use Fraîche Restaurant’s dramatic backdrop, our talented and experienced team will orchestrate your special event. If it’s more of a casual get-together or last minute
gathering, the team at Fraîche is happy to arrange pick up or delivery of your selected menu. Whatever your cuisine needs are, on-site or off, simple to sublime, Fraîche marks the spot!
Call us for ideas, quotes and details – 604.925.7595.
