Hop over to Provence Marinaside for easy Easter Dinner to Go

Hop Over to Provence Marinaside
for an Easy Easter Dinner

Around the world, people celebrate the arrival of spring and the Easter festival with special foods such as ham from the pigs that have fattened all winter and succulent spring lamb. It’s a time of plenty and familial celebration after the long, dark winter. This year Easter falls on Sunday, April 4th and Provence MarinasideProvence Marinaside Chefs Jean-Francis Quaglia and Sheldon Maloff have designed a special take-out Easter Heat and Eat Dinner so you can enjoy a delicious celebratory feast in the comfort of your own home.

Herb-Crusted Warm Goat Cheese Salad Photo credit: Emrys Horton

You won’t have to spend hours at the stove cooking this Easter dinner. Provence’s Easter Heat and Eat is easy peasy to prepare at home in just 20 to 30 minutes. To start, enjoy Provence’s signature Warm Herb-Crusted Goat Cheese Salad. The dinner offers a choice of two main courses – either Dijon and Herb Crusted Rack of Lamb or Carved Ham. Both are accompanied by Scalloped Potatoes and Honey-Roasted French Beans and Carrots. End the meal with French favourite Clafoutis aux Fruits Rouges with whipped cream and raspberry coulis.

Dijon and Herb Crusted Rack of Lamb

Priced at $45 (ham) or $55 (lamb) per person plus taxes, the dinner kit comes complete with preparation instructions, and there is a handy video posted online showing you how to plate your dishes. The Heat and Eat Easter Dinner is available for pick up starting Friday April 2 through Monday April 5 and must be ordered in advance, no later than Wednesday March 31.

Carved Ham

If you’d like a bottle of something special to pair with your meal, Wine Director Joshua Carlson has chosen some exceptional wines which are also available to add to your takeout order. These have been substantially discounted and include:

  • Mionetto Prosecco Treviso Brut, Glera NV, Valdobbiadene, Veneto, Italy $34.50 (reg. $51.75)
  • Le Grand Cros ‘L’Esprit de Provence’ Rolle (Vermentino) 2017 Côtes de Provence, France $34.50 (reg. $73.60)
  • Jean-Luc Colombo ‘Cape Bleue’ Rosé (Syrah/Mourvèdre) 2019 Méditerranée, France $34.50 (reg $73.60)
  • Pierre Paillard ‘Les Terres Roses’ Grand Cru Extra Brut Rosé, (Pinot Noir/Chardonnay) NV, Bouzy Champagne, France  $86.25 (reg. $178.25)
  • Le Grand Cros ‘L’Esprit de Provence’ Rolle (Vermintino) 2017, Côtes de Provence, Provence, France $34.50 (reg.$73.60)
  • Mas de Gourgonnier Provence Rouge (Grenache, Cabernet Sauvignon, Syrah, Carignan) 2018 Les Baux de Provence, France $40.25 (reg.$69)
Clafouts aux fruits rouge

This year, make like the Easter Bunny and hop on over to Provence Marinaside’s web site to order the special Heat and Eat Easter Dinner. It’s tastier than a basket of candy eggs and you won’t have to go hunting for it.

Provence notes:

Provence Marinaside is committed to the health and safety of its guests and staff in keeping with the protocols set by the BC Ministry of Health. You can find the details of Provence’s standards here

Provence is open every day for Dine-In service either in the restaurant or on its heated patio –  Brunch (M-F: 10 a.m. – 11:30 a.m., Sat & Sun: 9 a.m. – 3 p.m.), Lunch (M-F: 11:30 a.m. – 3 p.m.), Dinner (Mon – Sun: 5 – 10 p.m.) and Happy Hour (Mon – Sun: 3-5 p.m.). Enjoy Live Jazz every Wednesday from 6 – 9 p.m. Reservations are recommended.

In addition to Dine-In service, Provence Marinaside continues to offer its regular menus for brunch, lunch and dinner for Provence at Home Takeout. If you prefer to cook Provence’s food in the comfort of your own kitchen, they also offer four French Food Made Easy kits.

Provence Marinaside is also supporting The Downtown Eastside Women’s Centre with the donation of meals and funds along with a donation option on their should the public also wish to support the organization. Details can be found on Provence Marinaside’s Home Page.

Provence Marinaside
1177 Marinaside Crescent
Vancouver, BC
IG: @ProvenceMarinaside
Twitter: @ProvenceMarina

Media release and images provided by Nancy Wong, Culinary Communications. Images, except as noted above, Aoife Rafferty, Offbeat Media.

Leave a Comment

Social media & sharing icons powered by UltimatelySocial