Downtown Vancouver’s Royal Dinette (905 Dunsmuir Street) and That’s Life Gourmet invites diners to experience an eight-course, sake and wine paired dinner inspired by the transition from winter to early spring. Held on Monday, March 26, 2018 at 7 p.m., the menu features spring vegetables sourced from local farms such as Cropthorne Farm, sustainable proteins, and thoughtful drink pairings. It also showcases ingredients integral to executive chef Eva Chin’s memories of spring to paint a nostalgic picture of the season.“I have many fond memories of springtime growing up. When I think of spring, I think of rejuvenation, and renewal,” says Chin, who wholly supports and practices mindful sourcing and cooking. “Taking this into consideration, the menu reflects the transition into spring here in the Pacific Northwest. We start with sprouting brassicas and lamb hearts, move to morel mushrooms, then spring salmon, and finish with two desserts that represent the changing season from winter. For me, Royal Dinette is emphatically seasonal and this special menu reflects this concept.”
Each dish is to be paired with both a sake and a wine or cocktail. Wine director Claire Saksun worked with That’s Life Gourmet’s Van Doren Chan on the pairings to go with each of Chin’s dishes. The result, an adventurous journey with the old and new world. Cocktails will be original creations from Royal Dinette bar manager Kaitlyn Stewart.
“We always have such a great time collaborating with That’s Life,” says Saksun. “That’s Life values sustainability and unwavering quality in the same way that we do at Dinette. They focus on organic and biodynamic producers who believe that what’s good for the environment is good for the end product too. This is our second event together and won’t be our last. We are very excited for this dinner to kick-off the warmer season of spring.”
Signs of Spring Menu
First Signs of Spring
Grilled sprouting brassicas, smoked lamb heart, fresh juniper cured yolk
Cava Recaredo Insten Rosato NV
Braised rabbit, last of season’s carrots, Meyer lemon jam
Cocktail made with Bodega Baron Oloroso
Sake Yamagata Masamune Usunigori
Scents of Spring
Beetroot steamed with fir, aged Comté, farm egg
Seguin Manuel Savigny Les Beaune Lavieres 1er Cru 2015
Sake Kuheiji Eau du Desir 2016
Warm milk loaf, morel mushroom, chicken jus
Domaine Aux Moines Savennières Roche Aux Moines 1999
Sake Kozaemon Kimoto
Spring Tableau
Spring Salmon, green garlic chowder, savoy cabbage
Comte Armand Aligote 2013
Sake Taka Junmai Ginjo Yamadanishiki
Hay Whole roasted celeriac, fish roe, sauce of spring herbs
Celler Credo Aloers 2015
Sake Kokuryu Junmai Ginjo
Memories (Transition from Winter to Spring through Dessert)
Fermented Canadian oat porridge, chewy apples, brown butter
Sake Hakkaisan Sparkling Nigori
Sorrel, last spring’s elderflower, fig leaf
Cocktail made with sake Naminooto
Limited tickets are available for $125 per person, inclusive of tax and gratuity. To pre-book a seat, please visit royaldinette.ca’s events page or visit EventBrite.For more information about Royal Dinette, please visit www.royaldinette.ca.
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