Posted on by Roselyn

Welcome back to Yew! New raw bar feature at the Four Seasons Hotel restaurant + bar

I recently had the opportunity to review the new raw bar at the Four Season’s Yew restaurant + bar. My dining partners were the lovely PR executive, Kate Colley of Kate Colley Communications, Cassandra Anderton of GoodLife Vancouver, Juanita Ng of The Vancouver Sun, Deana Lancaster of North Shore News, along with food, wine and spirits writer Judith Lane. Director of Food and Beverage, Stephane Castera, delighted us with his personal anecdotes and stories. I also met the talented and passionate Executive Chef, Ned Bell, and the Restaurant Operations Manager, Jeff Hanson, with his memorable and quirky Don Cherry outfit changes!

The concept of the new raw bar is “Ocean to Table”. With a few restaurants in town executing the raw bar concept, it was interesting to see Yew’s offerings with the renowned Four Seasons luxe quality and ambience. With a focus on fresh seafood and sustainable best practices, the results show up in the care and attention to the menu.

We were served snacks like Crispy Lobster Sticks with Black Sesame and Red Miso dressing, Dungeness Crab Tacos with Ponzu dressing along with Lemon Nori rolls and Cheddar Jalapeno bread.

An award winning cocktail dubbed the Elizabeth Taylor that I tasted was impressive. Whisky, Cynar, Violette, Aperol & sparkling wine were expertly mixed and I am told this cocktail won the 2011 Giffard Iron Bar award. Another delicious frothy drink was the Copenhagen Sour: Akavit, St-Germain and Galliano.

We shared a gorgeous seafood tower with chilled oysters with “black and white pearls” and mignonette, Dungeness Crab Salad, Albacore Tuna, Scallop Crudo, Lobster Salad, Ahi Tuna and King Crab Legs. An exquisitely fragrant Lobster & Saffron Chowder was my favourite of the evening. It paired wonderfully with the Truchard Roussanne.

The comforting entrée of Crispy Steelhead Salmon, Maple Glaze, Squash Purée was paired with the Emiliana Pinot Noir 2008 from Chile.

Dessert was prepared by pastry chef Bruno Feldeisen: Apple & Plum Cobbler with Vanilla Anglais and Crème Fraiche, Pineapple Consommé & Cherry Ravioli Shooters, along with Espresso & Banana Lollipops.

Chef Ned Bell sent us home with his house made cranberry sauce and I’m looking forward to going back for more seafood and wine soon!

 

 

 

 

 

Posted on by Roselyn

VIFF Opening Gala Reception

Recently I was invited to the VIFF opening gala party at the Rocky Mountaineer Station Thursday, September 29. It was a lavish affair in a gorgeous venue filled with sensory delights for tastebuds, eyes and ears. The theme was 30’s Art Deco costumes. I spied many VIFF revellers decked out in their best to celebrate the evening. As a film lover, I was particularly excited to check out the local social scene surrounding the VIFF spirit as it was my first time. As I made my way into the entrance, I noticed a wall of sponsor logos with a red carpet and many were posing on it with glee, reminiscent of the celebrity arrivals at film premieres.

There were some lovely white sculptural ornaments at the bar along with giant screens of classic movies and many happy faces surrounding the jive dancing troupe with live band. I met the adorably paired Aaron Malkin and Kat Single – Dain of the Dusty Flowerpot Academy.

Culinary delights were served for the enthusiastic crowd at various tables: fresh oysters from Joe Fortes Seafood and Chop House, seafood appetizers from Goldfish Pacific Kitchen, smoked salmon tarama at Nu Restaurant and wild salmon lollipop from C Restaurant. The crowd pleaser was the tuna and salsa tortilla, hand made gnocchi, pull pork sliders and made-to-order Mai Tais from the dapper bartender at the Earl’s Restaurant table. Wolf Blass wine was served and paired wonderfully with the food. Dessert from Daniel Le Chocolat Belge and the oh-so-good donuts and coffee from Ethical Bean Coffee were served.

Guests were encouraged to take a fun photo opportunity at the Hello! magazine booth and have your own “magazine cover”  as a souvenir to take home when you pose for the camera. The night was not complete without a stunning Cirque Du Soleil style acrobatic performance with artists twirling down perilously and entwined on long pieces of fabric attached to the ceiling. I enjoyed myself at this party and hope to meet more cinephiles and industry folks next year!