Pastry Chef Bruno Feldeisen introduces the Anti-Griddle Machine, offering a new twist on a sweet touch.

The Anti-Griddle Machine – winner of the Food Network’s award for Tasty Technology has arrived and Pastry Chef Bruno is ready to dig into this new machinery. A traditional cook-top with a twist; the Anti-Griddle freezes sauces and purées in -30 immediately! Chef Bruno is exploring the magic and endless opportunities with the new Anti-Griddle machine. Inspired by Chef Achatz in Chicago, this unique piece of equipment opens a new dimension into the kitchen, offering textures with stable, crunchy surfaces and cool, creamy centers.

First on the list – Mango Lime Lollipops

Ingredients:
2 cups fresh mango purée
1/2 cup water
1/2 cup sugar
2 tbsp freshly squeezed lime juice
1 tsp freshly grated lime zest

Method:
To make a syrup, put the sugar and water in a small sauce pan and bring to a boil.

Let cool at room temperature.

Place the mango purée in a bowl, then whisk in the cold syrup, lime juice and zest.

Spoon a tablespoon of mix on the Anti Griddle and place a lollipop stick.

Flip the lollipop with a small spatula.

Et voila!

Fresh From British Columbia’s oceans, rivers and fields

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 Chef Grant MacDonald is featuring Spot Prawns, Asparagus and Strawberries. Known for their sweet and delicate flavour, these favourites of the sea are only available for 80 days of the year. Chef Grant has created an incredible array of dishes featuring our special treat only available for a limited time.

$35
Plus Applicable Taxes

Spot Prawns, Asparagus and Strawberries

TO START
Spot Prawn Ceviche, Green Strawberries, Meyer Lemon, Shaved Asparagus
Or
Grilled Spot Prawns, Spicy Aioli, Grilled Lemon & Asparagus

TO FOLLOW
Roasted Halibut, Sweet Peas, Morels, Spot Prawns, Roasted Cauliflower
Or
Crispy Pork Belly, Ragout of Spot Prawn & Fingerling Potato, Grilled Asparagus, Little Gem Tomatoes

TO FINISH
Pistachio Semi Freddo, Almond Crumble, Milk Foam,  Strawberry Tarragon Compote

Quench your thirst with a Moscow Mule

Bartender Justin Taylor has mixed up a refreshing cocktail perfect for those patio nights and is ready to share. Served in a Mule mug, the Moscow Mule is sure to get the night started!

Ingredients
2 oz Russian Standard Vodka
½ oz of Lime Juice
Ginger Beer

Method
In a Mule mug over crushed ice add ingredients
Top with Ginger beer
Garnish with Lime & Slapped mint

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