Local Food Dinners

Boletus_edulis

Farm to Table Dinner Series

Our dinners are unique, we pick a theme and create a multi-course tasting menu based on local products and global cooking styles. Each one is different and changes from season to season, year to year. We introduce you to your food and provide background into the sourcing and preparation of each dish served during the dinner. Our clients come from near and far to experience our truly local style of cooking. We always weave a lot of foraged wild food into the mix – it makes for an ultimate local dining experience.

We offer gift certificates for a unique experience for someone special.

Dinners: 5 pm start – 9 pm

roasted yam with spanish seasonings500

Winter 2018 (menu follows below the list)

Next Dinner:

  • Annual Happiness Dinner – Feb. 17
  • Spring Wild Foods Dinner – March 24th
  • Morel Mushroom Dinner – April 21st

 

Private Dinners are available – minimum 10 people – menu designed just for you.

* * *  Vegetarian Versions of all dinners are available upon request * * *

 

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2018

Annual Deerholme Happiness Dinner – February 17th

apps:

Gougiere with Parmesan, black truffle and fresh cheese

Albacore tuna with charred onion and pickled ginger compote, house smoked oyster sauce

plates:

Root vegetable tarte with caramelized garlic and black garlic sauces

Gingseng chicken soup with truffled wonton and medicinal mushrooms

Grilled leg of spice-rubbed venison with salal berry sauce, wild weed pie

Warm chocolate and persimmon cake with hazelnut custard, ginger and saffron tuile

 

March 24 – Spring Wild Foods Dinner

app

Marinated mushrooms with black garlic

Wild herb tartlet with buffalo mozzarella

plates:

Whole red cabbage braised in apple cider and spices and rosehip crème fraiche

Shredded Humbolt squid and seaweed salad, dashi and Douglas fir dressing, pressed black rice

Planked wild herb and lemon marinated halibut, morel and stinging nettle moussaka

Grapefruit and big leaf maple upside down cake, fireweed honey creme fraiche

 

April 21 – Morel Dinner

app:

Morel and spot prawn dumpling

Tortilla roll with spring greens and candied salmon, morel aioli

Plates:

Wild Salad with burdock root, wild greens, soft tofu and XO vinaigrette

Duck and morel soup with Chinese flavours, crispy leek and wonton shred

Braised Rabbit with morels, Asian vegetables, yuba (tofu skin) noodles and black bean sauce

Grand Fir pavlova with rhubarb and sweet cicely root compote, big leaf maple cream

 

Call (250) 748-7450 for info and reservations or better yet – email us below

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