YEW restaurant + bar offers guests a chance to support Japan
We are all keenly aware of the recent earthquake and tsunami in Japan that has caused catastrophic damage and loss of life. The utter scale of total devastation is difficult to comprehend. Four Seasons employees around the globe are participating in fundraising activities to support the international relief effort and invite you to join us.
Cherry Blossom season – common to both Vancouver and Japan, is symbolic of the power of the return of Spring. To share in this sentiment of renewal, we welcome your donation to our fundraising efforts and offer a special Cherry Blossom treat in return. With all money raised in support of the Red Cross Japan Relief efforts, you can take part in this initiative in two ways –
YEW’s bartender Justin Taylor has mixed up a Cherry Blossom Cocktail featuring Red Stag Bourbon by Jim Beam. This cocktail is priced at $20, with all monies donated directly to the relief effort.
Pastry Chef Bruno Feldeisen offers a special treat to start the day with the “Taki” Cherry Blossom Yuzu Muffin. The price for this muffin is up to you as it’s based on donation, with all monies donated to the relief effort.
In addition to these treats, YEW also provides an opportunity to donate directly to Red Cross within the restaurant.
Take Easter Brunch to new heights and indulge in all things delectable as you and your family take part in a traditional meal with a twist. YEW’s Easter Brunch offers over 50 items to choose from – Mexican “Conchas” Sweet Buns, Crab Cake Eggs Benedict, and Alaskan King Crab Legs, just to name a few. Plus the YEW team offers an exclusive Kids Station with all the fixings- did someone say chocolate waffles and a visit from the Easter Bunny?
To end on a sweet note, Pastry Chef Bruno Feldeisen has created a dessert bar that features an extensive array of Dessert Tapas including Milk Chocolate Praline Crispy Bars, Mini Black Forest “shots” and Caramelized Meyer Lemon & Yuzo Meringue Tarts. Join us on April 24th and escape into an afternoon of delight, $75 per adult and $35 for children ages 6-12. This is one family experience you won’t want to miss! To view the full menu click here.
Milestone Honoured with Cocktail Libations
To commemorate 50 years for the world’s leading luxury brand, Four Seasons Hotels and Resorts, the team at Four Seasons Hotel Vancouver is celebrating this golden year with a 50th cocktail in YEW restaurant + bar.
What a better way to celebrate 50 years of service than with the most important sense – taste. In YEW bar, Justin Taylor mixes it up in a mountain of flavours with the “Issy Gold” Cocktail to honour Founder and Chairman Isadore Sharp. Mr. Sharp was responsible for bringing Four Seasons to the mountains, and now YEW bar is bringing the mountains to the glass.
Ingredients
1.5 oz Beefeater Gin
.5 oz Green Chartreuse
.5 oz St. Germain
.5 oz Lime Juice
.5 oz Cane Sugar
Dash of Peychauds Bitters
Method
- Rim a coupe glass with gold flake sugar
- Fill a beverage cone with crushed ice and invert into the coupe to make a small mountain
- Mix all ingredients in a Boston glass and shake
- Pour mix in the center of the ice mountain
- Place gold flake Mango Ravioli on the top of the mountain
- Serve with a skewer and have your guest break the ravioli to create a lava effect
Garnish
Gold Flake Mango Ravioli
Fresh From British Columbia’s oceans, rivers, fields and farms
Diners in British Columbia are blessed with an impressive variety of fresh local produce grown and raised across the Province throughout the year. It is with this über-fresh, local and seasonal mentality that we created a concept for dinner nightly at YEW restaurant + bar. Known as “Fresh From...” this three-course, pre-fixed menu focuses on in-season ingredients sourced close to home. Each month the menu will feature a starring ingredient with supporting roles played by complementary seasonal produce.
This month, Restaurant Chef Grant Macdonald, is featuring Chicken, Egg and Leek. Fresh from Six Masters Farm located in Chilliwack, British Columbia, this unique farm is a combined venture between two families who believe that one small farm can make a big difference in people’s lives. They grow everything on the pasture, and fields are pesticide, herbicide and chemical free, fresh from the soil – food for the soul.
TO START
A La Carte ( $11 )
NOODLE SOUP
Chicken Consommé, Handmade Noodles
Sixty-Four Degree Egg, Crispy Leek
Wine Pairing – Chardonnay, Blue Mountain, BC $ 12 / glass
TERRINE
Chicken & Agassiz Hazelnut Terrine
Pickled Leek, Crispy Egg, Spring Shoots
Wine Pairing – Viognier, Mission Hill, BC $ 13 / glass
TO FOLLOW
A La Carte ( $26 )
SIMPLY ROASTED
Roasted Heritage Chicken, Smoked Mash Potato
Grilled Spring Asparagus, Natural Jus
Wine Pairing – Pinot Noir, Mt. Boucherie, BC $ 12 / glass
SLOW COOKED
Slow Poached Chicken Breast, Fingerling Potato
Braised Baby Leeks, Truffle Sabayon
Wine Pairing – Merlot, Mission Hill, BC $ 14 / glass
TO FINISH
A La Carte ( $8 )
BRÛLÉE
Vanilla Ginger Crème Brûlée Tart
Lime Floating Island, Amarula Anglaise
Wine Pairing – Merlot Ice Wine, Paradise Ranch, BC $ 12 / 2oz pour
Follow us on Twitter, ‘like’ us on Facebook and check out yewrestaurant.com for up to date happenings and weekly giveaways at YEW!
