Food

FOOD | La Pentola Sunday Supper Series - Pasta & Vino by Jenn Chan

La Pentola

 

There is a day each month set aside for a special culinary experience.  The Sunday Supper Series at Italian restaurant La Pentola takes place the last Sunday of the month, a familia style meal with a new menu each time.  Our visit was in February when the menu featured Pasta and Vino.  The six course meal was available with or without wine pairings.  The evening was like a virtual tour of Italy as each course was from a different region of the country.  I was a tourist in Italy a few months ago and had many excellent meals there.  I am determined to return some day but until that happens meals in Italian restaurants will have to satisfy my yearnings.

 

We arrived promptly at 6pm.  A large curved bar is the focal point of the warmly lit main room.  We were shown to a side room with seating for twenty two people at three tables.  Two windows facing Davie Street let in the dwindling daylight.  A large window to another side room in the restaurant was curtained off, creating a comfortable feeling of privacy and separation from the larger restaurant.  As we settled in we were brought fresh bread with olive oil and balsamic vinegar to tide us over until the first course.  You might say that traditionally Italians don’t eat bread before a meal but as North Americans we are able to enjoy this without any qualms and it is so, so good.

 

Pasta & Vino Supper Series Menu

 

The first course, from the Piedmont region, was Pea and Ricotta Agnolotti with Side Stripe Shrimp, Lemon Butter Sauce and Bottarga.  Piedmont is a mountainous area in the north of Italy with Turin the largest city of interest.  The fresh shrimp was excellent, the agnolotti equally good.  The lemon butter sauce light, harmonious.  A Marchesi di Gresy Sauvignon Blanc was the wine paired to this dish, a fine match.  The Piedmont region scores high marks all around for this course.

 

Piedmont | Pea and Ricotta Agnolotti, Side Stripe Shrimp, Lemon Butter Sauce, Bottarga Wine Pairing: Marchesi di Gresy Sauvignon Blanc

Piedmont | Pea and Ricotta Agnolotti, Side Stripe Shrimp, Lemon Butter Sauce, Bottarga
Wine Pairing: Marchesi di Gresy Sauvignon Blanc

 

On the central Adriatic coast of Italy is the Marche region which provided inspiration for the next course on the menu: Lobster Tortellini in Lobster Brodo.  The lobster tortellini’s subtle flavour was nicely enhanced by the slightly spicy lobster brodo.  The summery white wine with this course was the Andrea Felici Verdicchio.  The Verdicchio grape is one of the best for white wines in Italy.  I found this wine easy to drink and a welcome respite from the slight spicy heat of the brodo.  (I have a low threshold for spicy foods so you might have found the brodo very mild.)

 

Marche | Lobster Tortellini in Lobster Brodo Wine Pairing: Andrea Felici Verdicchio

Marche | Lobster Tortellini in Lobster Brodo
Wine Pairing: Andrea Felici Verdicchio

Marche | Lobster Tortellini in Lobster Brodo

 

From the Adriatic coast to Sicily in the Mediterranean for the third dish of the evening: Spaghetti, Sardines, Currents, Pine Nuts, and Saffron.  This dish had layers of texture and tastes.  I liked the currents quite a bit.  As sardines are slightly oily a full bodied wine was called for.  The lovely Mazzei Zisola Nero d’Avola fit the bill fabulously.  This rich dark red wine was my favourite of the evening.  As good as the spaghetti dish was this wine pairing made it better.

 

Sicily | Spaghetti, Sardines, Currents, Pine Nuts, Saffron Wine Pairing: Massei Zisola Nero d'Avola

Sicily | Spaghetti, Sardines, Currents, Pine Nuts, Saffron
Wine Pairing: Massei Zisola Nero d'Avola

Sicily | Spaghetti, Sardines, Currents, Pine Nuts, Saffron

 

The fourth dish to be brought to the table, inspired by the city of Florence, was Pappardelle, Wild Boar Prosciutto and Rabbit Ragu.  A translation of the word pappardelle is “to gobble up” and that is exactly what I did with this delicious offering.  The boar prosciutto and rabbit ragu were amazing.  Jenn said “I don’t know where the rabbit ends and the boar begins.  So delicious together!”  The wide pappardelle noodle was a perfect choice with this ragu, bringing so much flavour to the mouth with each bite.  If I had the talent to make this dish at home it would appear regularly on my dining table.  La Pentola makes their pasta in house so you can count on it to be fresh and excellent.  A dish this good needs an equally good wine.  The Tenuta Guado al Tasso il Bruciato, a blended red wine, did not disappoint.  It is a rich, full flavoured vibrant wine that paired very nicely with the dish from Florence.

 

Florence | Pappardelle, Wild Boar Prosciutto and Rabbit Ragu Wine Pairing: Tenuta Guado al Tasso il Bruciato

Florence | Pappardelle, Wild Boar Prosciutto and Rabbit Ragu
Wine Pairing: Tenuta Guado al Tasso il Bruciato

 

The Veneto region is towards the north of Italy, on the Adriatic sea.  Venice and Verona are two of the tourist friendly cities of Veneto.  This region is represented on the menu by Potato Gnocchi, Braised Oxtail Ragu, Pecorino.  The oxtail ragu was the star of this dish.  Lots of flavour, accented nicely by the Pecorino.  The wine pairing was Werner Walch Saint Magdalener Schiava, a nice red similar to a Pinot Noir with hints of cherry.  I’d not tasted Pecorino before this evening and I am happy to say I very much like this cheese made from ewe’s milk.

 

Veneta | Potato Gnocchi, Braised Oxtail Ragu, Pecorino Wine Pairing: Werner Walch Saint Magdalener Schiava

Veneta | Potato Gnocchi, Braised Oxtail Ragu, Pecorino
Wine Pairing: Werner Walch Saint Magdalener Schiava

 

Dolce is the logical conclusion to a great Italian meal.  Four different sweets appeared before me along with a sweet dessert wine.  I tried the Lemon Curd Stuffed Meringue first and loved it.  The Apricot Biscotti was warm and yummy.  A pleasing Raspberry and Rose Water Macaron was next, and my final taste experience was a Sour Cherry Gorgonzola Cheesecake.  I was initially surprised at the bold gorgonzola taste but quickly grew to like it.  I regret not noting the name of the dessert wine.  I can say it was a very suitable choice, as were all the wine pairings this evening.

 

Dolce | Lemon Curd Stuffed Meringue, Apricot Biscotti, Raspberry and Rose Water Macaron, Sour Cherry Gorgonzola Cheesecake

Dolce | Lemon Curd Stuffed Meringue, Apricot Biscotti, Raspberry and Rose Water Macaron, Sour Cherry Gorgonzola Cheesecake

 

The six courses of this Sunday Supper Series were served over a comfortable three hours.  Our servers were well informed about the food and wine choices and were happy to share that information.  The theme of the supper series is different each month.  Prepare yourself for a variety of interesting courses that will leave you satisfied and full, with or without wine pairings.  La Pentola sources vegetables and meats locally and imports olive oils and prosciutto from Italy.

 

La Pentola is located in the Opus Hotel, 350 Davie Street near Hamilton.  The restaurant is open daily for breakfast, lunch and dinner.  Don’t drink and drive, plan ahead.  Bus, taxi and skytrain are all nearby.

 

La Pentola & Opus Hotel
 
 

PRESS RELEASE | High-Protein Breakfast at Starbucks by Jenn Chan

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For many, breakfast is the most important meal of the day and the cornerstone for those new year’s resolutions. BeginningTuesday, January 9, high-protein breakfast-on-the-go arrives at Starbucks Canada with the debut of Sous Vide Egg Bites.

Perfectly cooked, cage-free eggs are prepared using the French "sous vide" technique resulting in a creamy, velvety texture that's bursting with flavour. Starbucks Canada Sous Vide Egg Bites are prepared with simple, premium ingredients, are wheat-free and available in two varieties. And like everything on our menu, Sous Vide Egg Bites are available all day long!

Your local Starbucks will be offering the following two flavours:

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Bacon and Gruyere – (Wheat-free) – A foodie delight, even when you're on-the-go. We added aged Gruyere and Monterey Jack cheese, and topped them with Applewood smoked bacon for a delicious, high protein, convenient breakfast. Two Bacon and Gruyere bites have 310 calories and 19 grams of protein.

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Egg White and Roasted Red Pepper – (Wheat-free & Vegetarian) – We added creamy Monterey Jack cheese, plus spinach and fire-roasted red peppers for a high-protein vegetarian breakfast that's both delicious and convenient. Two Egg White and Roasted Red Pepper bites have 170 calories and 13 grams of protein.

Jubilee Tea Set at TWG Tea by Jenn Chan

TWG Tea Canada

 

TWG is the world's première tea brand. It is a brand synonymous with luxury and quality from Singapore to Saigon to Surrey. Everywhere you go, where they give a damn at least, you'll see TWG and now you'll know you're in the presence of tea with a high assurance of freshness, unbeatable terroir and flavour combinations the folks over at Tetley, Earl Grey or Lipton simply can't pull off or wouldn't even try. TWG Vancouver does tea better than anyone in the city! Sure luxury restaurants and lounges have jumped on the bandwagon and offer a small selection of TWG wares, but you can rest assured they aren't getting the absolute freshest teas and I will bet $1,000,000 that they won't have half the selection!

 

The Jubilee Tea Set, created by the venerable Chef Cliff Hohl, - celebrates Canada turning 150 by offering ingredients that are truly Canadian. There's elk, salmon, all maple erythang and Canadian bacon so delicious it will satisfy even the ficklest of swine enthusiasts. The Jubilee tea was made specifically to celebrate the Canada's centennial and a half and is the first tea inspired by Canada. 

 

Jubilee Tea Set
Iced French Earl Grey

Iced French Earl Grey

 

 

Now Chef Cliff, happily a friend of Jenn and I, will take his recipes to his grave, but I can tell you this: if you crack these secrets you too can be the Executive Chef at one of Vancouver's best eateries. Miso sablefish is an iconic TWG staple; delicious, light and flaky, but TWG has added Canada's national treasure, maple syrup, to the mix and the results are deafening. Run, don't walk, and get down there and try it!

 

Jubilee Tea Set

Jubilee Tea Set

 

Ahhhhhh Wagyu... Why are you so delicious? How do you get that sought after marbling? The answer to these questions is... I haven't the faintest, foggiest idea, but what I do know is I once had a $152 Wagyu steak that changed the way I look at cows. Literally. For their Jubilee tea set TWG included a Wagyu beef burger that was so incredibly tender and savoury that I got angry. I was noticeably irritated. How do you do it Chef Cliff!?

 

Wagyu Beef Slider with Maple Beef Bacon and Moroccan Mint Tea infused BBQ sauce, Miso Maple Sablefish infused with Caramel Tea

Wagyu Beef Slider with Maple Beef Bacon and Moroccan Mint Tea infused BBQ sauce, Miso Maple Sablefish infused with Caramel Tea

 

The salmon came poached and accompanied with lemon Panna cotta and popcorn. I don't know about you, but when I think about going to the movies I invariably also think about eating fistfuls of buttery popcorn and getting 3 out of every 5 kernels into my mouth as the blur that is my eating arm pitches them from waist height to reduce the time it takes to reach back into the tub and repeat the process. You'd be hard pressed the find a dish that includes popped corn that I wouldn't like and today is not the day I start. Delicious!

 

Salmon Confit and Lemon Bush Tea infused Panna Cotta, Tourtière with Weekend in Hong Kong infused rhubarb chutney, Imperial Lapsang Souchong infused Chicken Cone

Salmon Confit and Lemon Bush Tea infused Panna Cotta, Tourtière with Weekend in Hong Kong infused rhubarb chutney, Imperial Lapsang Souchong infused Chicken Cone

 

There is a movement in the foodie community that has been around for a whole, but is really starting to take hold of late as we destroy our planet just a little bit more every year: sustainability. It can mean different things to different people, but the gist is "eat in a manner that is viable long term." So how do we do it? It must start by moving away, ever so slowly, from beef. Yes, I waxed poetically about my Wagyu lust above, but then just said that. But why? There are 3 main arguments against beef: Deforestation. We clear more carbon dioxide guzzling trees to accommodate these three-stomached behemoths than most other pursuits. Farts. The methane emitted from the flatulence of these giant beast is a major contributor to global warming. Google it. And finally shipping. Do you live near the Amazon where millions of these creatures roam where once the pieces of the mighty Amazon jungle stood majestically? Me neither. That's a lot of trucks and a lot of kilometres to cross before it gets in my tummy! Wild game is becoming more and more common on dining tables and restaurants and it is a good thing! The tourtière at TWG is a blend of Wagyu beef and elk, baby steps, and was my favourite dish in the tea set! It has amazing flavours words won't do justice. You'll have to go check it out!

 

Once you get to the dessert level of the tower of deliciousness (my suggestion for any possible future renaming of this tea set) your expectations are high. TWG wouldn't dare disappoint you at this point. Included is a maple eclair, delicious and not as sweet as you would imagine. Insider's tip: eat it upside down to avoid a mess! There was also a croque en bouche and a passionfruit and mango tart. The croque is worthy of any French bistro and the tart is absolutely delicious and the mousse just melts in your mouth! This post may spur you to try TWG for the first time, but service, their incredible newly renovated dining room and quality, absolute top quality, will be what keeps you coming back!

 

Sweets: Petite Maple Éclair, Red Balloon Tea Macaron, Napoleon Tea infused Croque-en-bouche, Passion Fruit Tea infused Passion Fruit and Mango Tartlet

Sweets: Petite Maple Éclair, Red Balloon Tea Macaron, Napoleon Tea infused Croque-en-bouche, Passion Fruit Tea infused Passion Fruit and Mango Tartlet

Special Canada 150 Jubilee Tea

Special Canada 150 Jubilee Tea

Special Canada 150 Jubilee Tea
 
Words: Scott Allan
Photos: Jenn Chan
 

"Give Peas a Chance" at ARC Dining, Fairmont Waterfront by Jenn Chan

Arc Dining, Fairmont Waterfront

 

Fairmont Waterfront will always have a special place in my heart. It is the first restaurant that we covered for  JennChanPhotography.com/blog, the food is amazing and we have made some wonderful friends amongst the incredible Fairmont staff. Recently returning from a life changing two month odyssey through Southeast Asia it seemed fitting that one of the first restaurants we visited was Arc! 

 

We arrived bright and early to a bustling lobby, sun shining through the signature mile high Arc windows and Kristyna, one of our favourite Fairmonters, waiting with her signature beaming smile. I ordered a latte and sat back and enjoyed the ambience and pleasant conversation. You will not have a bad meal at Arc, I will personally guarantee that!

 

Breakfast Menu

Breakfast Menu

 

I ordered the 2 Egg Breakfast and Jenn had the Pork Belly and Egg and the Spring Pea Toast. Perfectly cooked sunny side up eggs, an excellent chicken sausage, oven fresh bread toasted just right and delicious roasted potatoes. It is as good as it sounds and I know it sounds damn good! The belly has got to be the tastiest part of the pig; flavourful and tender. Combine that with an organic egg and a delightful parsley root purée and I regretted not ordering it myself. Next time! The Spring Pea Toast uses feta cheese, delicious, greens from Arc's own rooftop garden, peas and beans, the same organic egg atop a fresh slice of sourdough bread. I generally don't like peas, but I found this dish very appealing and snuck several bites whenever Jenn turned her back. A couple of glasses of fresh squeezed orange juice to wash everything down and that is a great way to start a day!

 

Bircher Müesli & Super Green Smoothie

Bircher Müesli & Super Green Smoothie

Pork Belly and Egg

Pork Belly and Egg

2 Egg Breakfast with Chicken Sausage

2 Egg Breakfast with Chicken Sausage

Spring Pea Toast

Spring Pea Toast

Spring Pea Toast

 

The Canada Place area of Vancouver is tourist central. I state that without a hint of negativity; it's a high compliment coming from me! Tourist areas are shining examples of your town that attracts people from literally 1,000's of miles away to take them in. Fairmont Waterfront is in the centre of centre. The rooms are amazing, the pool is absolutely world class and the food, as above, will suit any tastes or budgets. Tell them Jenn sent you and enjoy!

 

Arc Dining, Fairmont Waterfront
 
Words: Scott Allan
Photos: Jenn Chan
 

Afternoon Tea at Trump Vancouver Champagne Lounge by Jenn Chan

Trump Vancouver Champagne Lounge Menu

The Trump Champagne Lounge is a vivacious space! In only our first 5 minutes people watching proved to be very interesting: posh hotel guests walking through the lobby en route to their luxury digs, friends meeting for drinks, an engagement party and satisfied diners exiting Mott 32 with food coma grins. Giggling and judging people quietly to each other Jenn and I ordered the Sparkling Afternoon Tea and the Infinite Afternoon Tea. I'd humbly recommend only one tea set per pair, but gluttony is in, in 2017!

Pink Flamingo Iced Tea

Pink Flamingo Iced Tea

The Sparkling comes with a glass of Bartolomiol 'Miol' Prosecco Extra Dry and the Infinite with a very sophisticated Laurent-Perrier Brut. The Prosecco had a nice hint of blackberry and was full of flavour and the Brut was very tart, which I like, and had a fruit aromas with a slight citrus finish; delicious! We also ordered the Bain de Roses and Royal Darjeeling from the venerable TWG Tea.

Laurent-Perrier Champagne

Laurent-Perrier Champagne

Infinite Afternoon Tea

Infinite Afternoon Tea

Our tea set arrived, amalgamated, and sitting on a very unique hexagonal pedestal which really showed off its wares! Scones, as fresh as I've ever tasted, with a very frothy Devonshire cream and house made raspberry jam and lemon curd; lovely! We plunged into the tower with the Salmon à la Bombay Petite Sliders. Think smoked salmon with a mild curry kick, very good! The Rolled Egg Sandwich followed and the Italian Truffle tapenade really shines through just as the cream cheese stole the show in the Cucumber & Dill sandwich that followed. My first experience with my favourite condiment in the world, Sriracha, in a high tea set and it was a good one! Duck, delicious, mixed with oyster sauce, awesome, the aforementioned Sriracha, and wrapped in a fluffy crèpe! A very, very nice finger sandwich! I could have eaten 50.

Infinite Afternoon Tea

Infinite Afternoon Tea

Finger Sandwiches: Cucumber & Dill, Rolled Egg Sandwich, Spicy Duck Crepe, Salmon à la Bombay Petite Slider

Finger Sandwiches: Cucumber & Dill, Rolled Egg Sandwich, Spicy Duck Crepe, Salmon à la Bombay Petite Slider

Warm House Baked Scones with Devonshire Cream, Homemade Raspberry Jam & Lemon Curd

Warm House Baked Scones with Devonshire Cream, Homemade Raspberry Jam & Lemon Curd

Some people claim that breakfast is the most important meal of the day. Well I'm going to make an official argument for dessert finally getting the nod. Stay with me. Cake contains eggs, eggs contain protein and protein helps to rebuild and grow muscle. Sugar affects the same pleasure centre in the brain as cocaine. Would you rather kids did cocaine than eat cake?? Would you?? Cheese cake pops, hazelnut chocolate cake, Matcha and strawberry rolled cake, white chocolate and raspberry mouse and raspberry rose water lychee Paris Brest. Cake, cake, cake, mousse and whatever the last one is, not a bad way to end a delicious meal! You could go just for dessert and leave very satisfied!

Pastry Selection: Matcha & Strawberry Rolled Cake, Raspberry Rose Water & Lychee Paris Brest, Hazelnut Chocolate Cake

Pastry Selection: Matcha & Strawberry Rolled Cake, Raspberry Rose Water & Lychee Paris Brest, Hazelnut Chocolate Cake

Cheese Cake Pops & Cotton Candy

Cheese Cake Pops & Cotton Candy

 

Having had no fewer than 30 different afternoon teas in the last year I can pledge that Trump does it as well as anyone around! Their service is amazing, always, and the ambience is beautiful. You will not be sorry you went in even if you are sorry about its unfortunate name.  They're making us forge by offering world class hotel accommodations, luxury condos, sublime spa services, a raucous nightclub and incredible dining in Mott 32 as well as the Champagne Lounge where we found ourselves enjoying our tea experience. I would highly recommend you checking out Trump!

 

Louis XIII Truffles Wrapped with Gold

Louis XIII Truffles Wrapped with Gold

 

Words: Scott Allan

Photos: Jenn Chan

 

 

 

Lobster Fest at Provence Marinaside by Jenn Chan

Provence Marinaside

 

The Marinaside area of Vancouver is one of the most breathtaking communities in the city! The yachts, the seawall, the posh restaurants and the ultra luxury condos and townhouses. Poshest amongst the eateries is the decadent Provence Marinaside. 

 

Our experience starts, at Wine Director Josh's recommendation, with a nice, light 2016 La Beyssannette Rosé from, perhaps not coincidentally, the Provence region of France. A very pale pink with notes of strawberry and citrus that compliments, but doesn't overpower the vintage. Delicious! Out pops an amuse bouche from Chef Jean-Francis Quagua halfway through our first sips, perfect timing. The baby shrimp salsa pops with a fresh vegetable burst and the shrimp is perfectly cooked and as fresh as if they pulled it from the Pacific Ocean which lies a mere 50 feet from where we sit.

 

Lobster Fest Menu

Lobster Fest Menu

Amuse Bouche - Shrimp Salsa

Amuse Bouche - Shrimp Salsa

 

Lobster bisque is good. It's universally accepted. Paired with the 2014 Pinot Gris from the Okanagan's Kettle Valley winery it elevates it even further. The richness of the soup is neutralized perfectly by the acidity in the wine. A bite of lobster with a heavy spoonful of broth and chase it down with a sip of wine. You'll thank me! Emmenthal cheese has just recently come onto my radar, even a foodie misses some things, and it is good. Try melting it with Dijon, shallots and mushrooms then adding Atlantic lobster. It is a revelation. Again the sommelier reached into the Okanagan Valley for his pairing; the 2008 Summerhill Cipes Blanc de Noirs. If I had Josh in my employ I would have him pair my morning Cheerios, wine is life!

 

Lobster Bisque + Baked Lobster Thermidor
LOBSTER BISQUE | grapefruit chantilly cream Wine Pairing: Kettle Valley Pinot Gris 2014 Okanagan, BC

LOBSTER BISQUE | grapefruit chantilly cream
Wine Pairing: Kettle Valley Pinot Gris 2014 Okanagan, BC

BAKED LOBSTER THERMIDOR | creamy dijon, shallot and mushroom sauce with emmenthal cheese Wine Pairing: Summerhill Cipes Blanc de Noirs 2008 Okanagan, BC

BAKED LOBSTER THERMIDOR | creamy dijon, shallot and mushroom sauce with emmenthal cheese
Wine Pairing: Summerhill Cipes Blanc de Noirs 2008 Okanagan, BC

 

There's a reason that lobster is expensive. It's a similar reason that Maseratis are expensive. Demand. The flavour of a good lobster, drenched in molten butter, cannot be easily described. The performance and hand made detailing in a Maserati is likewise difficult to articulate and, as such, the demand is high so the price follows in lockstep. We ordered the Whole Lobster Gratin and Whole Atlantic Lobster and did not, for one second, regret our choices. The gratin offering is paired with the delicious Angels & Cowboys Rosé from Sonoma County and the latter with the eclectic 2014 Reichsrat von Buhl Spatburgunder Rosé Trocken from Germany. When a sommelier drops off a glass of wine and can't explain its bouquet or highlights, especially one as talented as Josh, it will make you curious. The German wine is quite nice, but certainly difficult to put a finger on. It did; however, pair extraordinarily with the lobster and helped propel it into a fine dining category that few eateries in Vancouver match. The Sonoma wine melded with the smoked tomato infused gratin lobster and it was probably my favourite of the two, but, like a doting parent, I hate to play favourites.

 

WHOLE ATLANTIC LOBSTER | sautéed provençal style, seasonal vegetables, seven grain rice Wine Pairing: Reichsrat von Buhl Spatburgunder Rosé Trocken 2014 Pfalz, Germany

WHOLE ATLANTIC LOBSTER | sautéed provençal style, seasonal vegetables, seven grain rice
Wine Pairing: Reichsrat von Buhl Spatburgunder Rosé Trocken 2014 Pfalz, Germany

WHOLE LOBSTER GRATIN | smoked tomato, corn, wilted spinach, forbidden rice Wine Pairing: Angels & Cowboys Rosé 2016 Sonoma County, California

WHOLE LOBSTER GRATIN | smoked tomato, corn, wilted spinach, forbidden rice
Wine Pairing: Angels & Cowboys Rosé 2016 Sonoma County, California

 

Something about rhubarb takes me back to childhood. I remember picking it in our yard as a very small child and washing it like mom had showed me and sprinkling a bit of sugar on it and going to town. Mama's little baby also loved shortcake, shortcake. Provence's strawberry and rhubarb shortcake elicited a gasp as it arrived at our table. The perfect combination of sweet and tart and the shortbread was so fresh and flaky! Paired with my first experience with a late harvest merlot, the Paradise Ranch Merlot Ice Wine from the venerable Okanagan Valley. Delicious! Even if you have just came from dinner you can still spoil yourself with an amazing dessert at Provence! Service is a near perfect 9/10, only to give them something to strive for, and ambience is a perfect 10. Full stop. Treat yourself to one of the best restaurant in vancouver!

 

BC STRAWBERRY AND RHUBARB SHORTCAKE | basil agave chantilly Wine Pairing Paradise Ranch Merlot Ice Wine 2013 Okangan, BC

BC STRAWBERRY AND RHUBARB SHORTCAKE | basil agave chantilly
Wine Pairing Paradise Ranch Merlot Ice Wine 2013 Okangan, BC

Provence Marinaside
 
Words: Scott Allan
Photos: Jenn Chan