Ready, Set, Go to YEW seafood + bar for a Local Spot Prawn Boil

Ready, Set, Go to YEW seafood + bar for a Local Spot Prawn Boil

Spot prawns are available now and for a limited time at the Four Seasons Hotel Vancouver’s YEW seafood + bar where Chef Edgar Kano is cooking up a terrific Spot Prawn Boil with these local beauties. Succulent and delicious local spot prawns are a delicacy not to be missed. The next Spot Prawn Boil takes place on Thursday, May 16th.

To start we enjoyed a glass of house wine Sangria, in your choice of Red, White or Rosé wine, finished with fresh, sliced strawberries and a whole basil leaf.

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Grilled Onion + Baby Gem Salad 

Pickled Pomegranate, Torn Herbs

Everything about the dinner was so good. The Grilled Onion + Baby Gem Salad was a burst of new flavour with every bite. Tiny tastes of dill, liquorice, peppery greens and the sweet onions topped with crunchy pomegranates took salad to a whole new level.

BC Spot Prawns, Heirloom Potatoes, Chilliwack Corn 

Accompanied with Pineapple Chili Jam, Lemon-Old Bay Aioli, Roasted Shallot and Garlic Butter

Next came the BC Spot Prawns, Heirloom Potatoes, and Chilliwack Corn in one big swoop everything landed right in front of us on the table, steaming and beckoning. The local spot prawns could not be any fresher, the season has just begun and these were cooked just right, succulent and juicy. Just lop off their heads and go to it! Filling out our plate with baby Heirloom Potatoes and the Chilliwack corn transported your taste buds to an outdoor summer feast on the patio.

served with Buttered Asparagus, Roasted Zucchini + Parmesan Crust, Candied Sweet Potatoes

Then came the Buttered Asparagus, Roasted Zucchini + Parmesan Crust,  and Candied Sweet Potatoes. What a perfect pairing, in season asparagus grilled and slightly crisp, the zucchini with the parm crust stood up well beside the candied sweet potatoes. You know mom always said eat your vegetables! These were definitely a step up from the everyday version, sorry mom.

Charred Jalapeño Cornbread

The Charred Jalapeño Cornbread had a totally unexpected texture, soft and savoury with tiny bites of heat from the minced jalapeño. If you’re thinking mealy, dense cornbread this isn’t it. Melt in your mouth richness.

With three accompaniments to choose from! Pineapple Chili Jam, Lemon-Old Bay Aioli, Roasted Shallot and Garlic Butter were great for dipping. They went great with the spot prawns but also were a tangy match for the veggies.

for Dessert

Local B.C. Maple + Pineapple Upside-Down Torte

Almond Crumble, Crème Fraiche Sorbet

To finish of the Local B.C. Maple + Pineapple Upside-Down Torte with Almond Crumble, and Crème Fraiche Sorbet. Heaven on a plate! A creation by Suraj Karmakar, Pastry Chef.

$78 per person

4 Dates

Thursday, May 16th

Sunday, May 19th

Thursday, May 23rd

Sunday, May 26th

From 6:00pm to 9:00pm

The team at YEW seafood + bar is celebrating Spring by bringing back the ultra-popular family-style Spot Prawn Boil Dining Series. Guests will tie on a bib (yours to keep) and raise a complimentary glass of B.C. wine to begin the evening.

These communal family-style dinners promise an abundance of laughs and delicious seasonal fare, including the grilled onion and baby gem salad, Chilliwack corn, heirloom potatoes, charred jalapeño cornbread, and sides to accompany perfectly cooked BC spot prawns. Guests can enjoy the sweet, natural flavour of the spot prawns or try them with YEW’s house made pineapple chili jam, lemon-old bay aioli or roasted shallot and garlic butter. This satisfying meal will end with a sweet-tooth’s dream dessert, a BC maple and pineapple upside down torte.

YEW’s Spot Prawn Boil Dining Series will be held from 6:00 to 9:00 pm and is priced at CAD 78 per person. Dates in the series are May 16, 23, and 26, 2019. Tickets and full menu details are available online here. Seating is going fast, please book soon to avoid disappointment.

Private events may also be booked for groups of six or more by contacting YEW Sales Manager Brielle Wong at 604 609 5480.

Tickets can be purchased here, or please reach YEW Sales Manager Brielle Wong with any questions at 604-609-5480.

Chef Edgar Kano

In July Four Season’s Hotel Vancouver’s YEW seafood + bar bring the boils back to celebrate the best of the Pacific and Atlantic with our Crab + Lobster Boil Dining Series with dates July 7, 14, 21, 28, August 4, 11. Full menus and tickets for these events are available on Eventbrite  http://bit.ly/YEW-SDS

Menu and Dining Series details provided by Krisann Hamazaki, Four Seasons Hotel Vancouver. Feature image courtesy of Four Seasons Hotel Vancouver. All images, except as noted, MyVanCity. I received dinner and a beverage complimentary in order to facilitate this review.All opinions are my own. A gratuity equal to 18-20% of the value of the dinner left with thanks to the team at YEW.

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