Brunch for Visa Infinite Dining Series at Homer St. Cafe and Bar in Yaletown on February 8, 2015.
Visa Canada's latest Infinite Dining Series brought three local chefs together for a multi-course brunch experience paired with some delicious selections of cheeses and Wines of British Columbia all in one place.
During cocktail hour, we were treated to delectable canapés like Homer's signature maple butter pork belly and the Homer St. Kir Café cocktail (made with Odd Society crème de cassis, cold brew coffee, lemon, and prosecco). It's hard not enjoy all the little classic French touches and flourishes in the historic, hundred-year-old building.
To start, I found the winter tomato soup and presskopf grilled cheese (with tarragon, crème fraîche, Farm House cheeses, and smoked appletree cheddar) from Fable Kitchen chef Trevor Bird quite impressive.
It was easily one of the most comforting dishes and combination of flavours I've experience with the sweet tomato tastes going well with an indulgent, "double down" version of a grilled cheese.
Next up, the duck, duck, chicken (with duck egg, smoked magret duck, and chicken boudin) from Homer St. chef Tret Jordan was a definite highlight.
Its mixture of diverse kinds of prepared meats was well complemented by the duck egg with a simple yet satisfying presentation.
Last up, the 36-hour beef zabuton and oxtail hash (with sweet and sour kumquat chutney, fried quail egg, and Wagyu beef tallow hollandaise sauce) from RauDZ (in Kelowna) chef Brock Bowes was dynamite and a sublimely cooked cut of meat with all the culinary bells and whistles.
This dining series was an enjoyable, upscale food and drink experience full of great seasonal tastes and dishes from three different great chefs.
If this was a good representation of the usual Dining Series, it was an occasion to enjoy carefully prepared foods paired with great wines in a relaxed, slow-paced environment.
More | YVArcade / 2013 / Opening
Visa Canada's latest Infinite Dining Series brought three local chefs together for a multi-course brunch experience paired with some delicious selections of cheeses and Wines of British Columbia all in one place.
During cocktail hour, we were treated to delectable canapés like Homer's signature maple butter pork belly and the Homer St. Kir Café cocktail (made with Odd Society crème de cassis, cold brew coffee, lemon, and prosecco). It's hard not enjoy all the little classic French touches and flourishes in the historic, hundred-year-old building.
To start, I found the winter tomato soup and presskopf grilled cheese (with tarragon, crème fraîche, Farm House cheeses, and smoked appletree cheddar) from Fable Kitchen chef Trevor Bird quite impressive.
It was easily one of the most comforting dishes and combination of flavours I've experience with the sweet tomato tastes going well with an indulgent, "double down" version of a grilled cheese.
Next up, the duck, duck, chicken (with duck egg, smoked magret duck, and chicken boudin) from Homer St. chef Tret Jordan was a definite highlight.
Its mixture of diverse kinds of prepared meats was well complemented by the duck egg with a simple yet satisfying presentation.
Last up, the 36-hour beef zabuton and oxtail hash (with sweet and sour kumquat chutney, fried quail egg, and Wagyu beef tallow hollandaise sauce) from RauDZ (in Kelowna) chef Brock Bowes was dynamite and a sublimely cooked cut of meat with all the culinary bells and whistles.
This dining series was an enjoyable, upscale food and drink experience full of great seasonal tastes and dishes from three different great chefs.
If this was a good representation of the usual Dining Series, it was an occasion to enjoy carefully prepared foods paired with great wines in a relaxed, slow-paced environment.
More | YVArcade / 2013 / Opening
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