December5
I asked J1 to be my date to this invited evening at Earl’s on Main. Earl’s does a tremendous job of keeping in touch with Bloggers (we are now calling ourselves “Curators”) and the local media. In fact, Earl’s does many things very well. I am surprised over and over again by the lengths that they go to in order to get a dish exactly right.
Case in point: The Royale with Cheese Burger created by Chef David Wong is described as containing smoked cheddar, dry cured bacon, portobello mushrooms and house ketchup. When in fact local Earl’s Chef Matt Frost has shared with me that first they griddle a shredded cheese blend with a daily house-baked brioche to make a cheesy bun to which they add mushroom ketchup, tomato aioli, tomato relish (all made from scratch in house), mild yellow banana peppers, lettuce on onion. Topped with said bacon and house made applewood smoked cheddar slices. The patty is ground chuck and Certified Angus Beef.
Even the smallest bite produces a veritable explosion of complex flavours and textures. I suppose that this is what occurs when a chef of Dave Wong’s stature goes about making a burger. Some background on David: he works full time in Earl’s Test Kitchen. He is an award winning chef from Vancouver, most recently as Executive Chef of the Fairmont Pacific Rim and the award winning restaurant ORU. Dave has too many awards and medals to even list but Earl’s would say (and I would agree) that his Gold medal win as part of Culinary Team Canada in Basil, Switzerland and representing Canada at the Bocuse d’Or held in Lyon, France – are two of the most prestigious culinary awards in the world.
That evening we tasted the burger in a slider presentation as well as a Crispy Tuna Sushi Cones assembled from tempura crunch, Japanese mayonnaise, pickled ginger and tobiko (flying fish eggs). The satiny tuna contributed to an over-the-top taste.
Matt confided with us that he eats an order of Tuna Tostados every day for lunch. Chili rubbed albacore tuna, cilantro aioli, avocado and jicama slaw are all perched upon crisp corn tortillas. No wonder Matt!
Although the appetizers were sensational, my boy needed some additional sustenance and Matt recommended the Kung Pao Noodle Bowl where vegetables, garlic ginger soy, roasted peanuts, mama Wong’s (I am assuming Dave’s Mom’s recipe) hot sauce are tossed together in a wok. I was too full to have more than a nibble but J1 gave it accolades.
We had worked up a thirst with all the delectable ingestion and there were Holiday libations for us to try. I expected a warm and savoury drink when the Cabin Fever arrived at the table but J1 explained to me that it would likely be a take on a Moscow Mule because the blue tin cup that it was served in is a traditional presentation for a Moscow Mule. In addition to the standard ginger beer and bitters that makes a mule a mule, Crown Royal and port had been included. The icing sugar frosted pine cone contributed both beauty and flavour.
We didn’t catch all ingredients of the Clover Club cocktail but detected raspberry juice, Smirnoff and egg whites.
The extra artistry of the drink was a seasonal touch.
Before we waddled out into the winter night, we indulged in one last treat: hot Gingerbread with salted caramel sauce. Ohh my. I am not a sweet lover but this desert is not to be missed. The cakey bread was full of deep, earthy tastes and when coupled with
the salted caramel sauce (we were sent home with a sample of the sauce) was the perfect crescendo to a enjoyable evening.
Kath’s quote: “Had I but a penny in the world, thou shouldst have it for gingerbread.”-William Shakespeare
Love-that is all.
