Financial District—(July 5, 2016) The culinary team over at Yew Seafood + Bar is celebrating the warm weather with a good old Summer Crab & Lobster Boil at the Four Seasons Hotel Vancouver.
"Sweet, succulent, buttery and juicy." That’s what Yew is aiming to offer with their summer shellfish feast. Anchored by lobster and Dungeness crab, guests are treated to an interactive seafood meal in a family style setting with others at a communal long table.
The boil also features grilled asparagus, heirloom tomato confit, steamed potatoes, summer greens, yellow beans with garlic chili and lemon/lime aioli for dipping. The whole affair is a fairly fun and deliciously tasty but very messy dining endeavour.
The plentiful fresh seafood platter is nicely washed down with Yew’s new Summer Sangria (Little Red Corvette red wine and Pelican Brief white wine), Little Gem lettuce salad to start, and a warm summer blueberry pie for dessert.
Each communal dinner seats just fourteen guests each Sunday until the last of three seatings taking place on July 24th.
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