I recently returned from a trip to the great northwest,
well Canada’s south west to be specific.
Myself and 34 other caterers and friends traveled all over the beautiful
city of Vancouver; eating, drinking, and laughing the whole way.
Debra Lykkemark, or Culinary Capers, was our guide through
this Canadian Culinary Carnival with the help of a few brave souls at Edible
Canada. These chefs at Edible offer
tours focused solely on promoting local food and highlighting Canadian
cuisine. With a main headquarters
located in the heart of the historic Granville Island they enchant and delight
guests with innovative and beautiful flavors of new and old Canadian
Cuisine.
Our first dinner was a partnership dinner at the Edible
restaurant where chef and president Eric Pateman, paired with Culinary Capers Executive
Chef Margaret Chisholm, set the gustorial bar to new heights with a multi-course
dining experience. Our palates were
tickled with chef Margarets appetizers that included Seared Scallop BLTs, and
Granville Island Sake Cured Salmon with ginger, pink peppercorns and
fennel. 
As we took our seats, ChefEric explained the philosophy
behind Edible and all the wonderful products his local artisans were
producing. We were treated to chef
demonstrations between courses that showcased the talent and care the local
chefs put into every one of their dishes.
This care shined through our very first course, a beautiful lump of
poached Dungenous crab meat garnished with a leaf Servers then descended upon us
and poured a small amount chilled dark orange colored watermelon soup around
the delicate crab. Strong herbal and
spice notes jumped out at your taste buds as our crew almost took the shine off
the bottom of the bowl trying to capture every last drop.
of the most micro-thai
basil.
Along with the soup, some other perfect offerings that
night included Kasu and Birch syrup glazed sablefish with sea asparagus and
wild mushrooms in an XO broth brought new converts to the birch syrup
cult. Rich and fruity but dark and deep
like molasses, this magic elixir glazed the top of our succulent sablefish
creating a dark but sweet combination perfectly complimented by the meaty wild
lobster and white chanterelle mushrooms.
The stage had been set, previous expectations exceeded,
and we were off and running to our next adventure.
For a taste of the best Canada had to offer from both
land and sea we dined at Miku for a 7 course tasting menu paired with local and
traditional Japanese sakes.
Opening amuses included Water Melon Gazpacho and Nova
Scotia Lobster Bruschetta all finished with fresh garden tomatoes and avocado
puree. A sashimi offering of succulent
fatty tuna, flounder and kampachi paired with house-curedhorse mackerel and
fresh lemon. From surf to turf with house-cured
wild boar prosciutto and wild boar-duck terrine, followed by a Japanese Suzuki
wrapped dashi infused jumbo prawn and asparagus. We finished the meal off with some beautifully
crafted premium sushi including seared wagu ribeye, kampachi, seared fatty tuna
and house-crafted smoked salmon.
Each course was a work of art without a single wasted
motion or flare. Miku perfectly captured
the zen of traditional Japanese cuisine with the flavor and style that is
purely Canadian.
The next day we braved chilly waters and schools of jellyfish
with our First Nations guide to experience a traditional smoked salmon barbeque
cooked over an open Alder wood fire. Our
guide entertained us with stories of her people from creation, legends about
nature and wildlife, to the introduction of European settlers and cultural
assimilation. She sang traditional songs
that rippled over the water surface to the edge of the mountains which seemed
to answer back like echoes from an earlier age.
When we arrived at the historical springtime fishing
village of her people, a large fire was crackling away almost as if it
anticipated our arrival. Our feast of wild
rice studded with foraged mushrooms and green onions paired seamlessly with the
tranquil serenity of the cold water lapping at the base of mountains made for
an unforgettable experience.
Some of the best meals I have ever eaten were only fifty
percent about the food. The rest of the formula
was filled with the people I was dining with, the environment and the reason
for the celebration. On a farm in the
Pemberton Valley, we dined in a flat clearing surrounded by giant mountains
still tipped with white traces of snow.
We dined al fresco on home-style salads, beautifully cooked pork shoulder
and loin, grilled flank steak, local artisan breads, and roasted farm fresh
vegetables. With the sun warm on our
faces, the wind at our backs and our bellies full we departed the farm for the
last stage of our adventure.
Our journey ended with different adventures in the shadow
of Whistler Mountain. Some of our group found an adventure at a zip-line course
while others relaxed at a spa. I opted for the classic shop, drink and
people-watch. While I walked the streets of Whistler I looked for good, local
beer and took a tour of the Olympic sites.
The last meal we shared together was provided by Araxi, which
is considered the best restaurant on the mountain. The menu was engaging and eclectic featuring
fried
zucchini blossoms stuffed with crab and cheese with a roasted pepper and
pine nut relish followed by the most delicate lemon and roasted garlic crusted
halibut with local chanterelle mushrooms and mustard greens. The dessert was an amazing treat of raspberry
sorbet on a stick encased in white chocolate and rolled in pistachios then
dusted with gold flakes paired with a decadently smooth black forest cake re-imagined
with
brandied cherries and chocolate mousse. 
As we finished our meal one of my table companions chimed
in, “Did you guys realize this was the final meal for the trip?” I had not realized that this was the last of
so many gastronomic experiences we shared together. It was the seamless melding
of food, fun and conversation that let our minds wander and disappear into this
adventure. It was that heady combination that made it seem like this trip could
last forever so that we never had to stop asking, “what’s next?” But, as with all great experiences, this one
must come to a close. We bid our
farewells and see you soons, followed by a few tears and laughs over the antics
of the journey.
Now it is time to head back, and take the knowledge
gleaned from our travels and incorporate them into our businesses and
lives. Stay tuned for some new worldly
culinary delights from Lon Lanes Inspired Occasions here on Culinary R and D!
