Published on : Saturday, April 6, 2019
Restaurant Chef Evan Morgan’s new offerings blend traditional techniques with a twist of contemporary flavours in celebration of the cultural diversity of Vancouver. “Although I draw influence globally I still think that the dishes should be approachable and inviting to everyone, no matter their background,” he notes. “I think it’s important to find a balance between intrigue, excitement and comfort. Some variations of the new dishes have been ideas I’ve carried with me for more thaan 10 years, shaping and changing them as my tastes and culinary ideas have grown.”
True to YEW’s sustainable seafood concept, guests can look forward to satisfying brunch offerings such as the crispy soft shell crab “po’ boy” and the loaded dungeness crab hash. For lunch, seared ling cod with pea purée, beurre blanc with mushroom and pea ragout is delightfully seasonal, along with the vegan mushroom and pea risotto for plant-based patrons. An unexpected combination of sweet and spicy maple gochujang glaze complements Chef Morgan’s masterfully executed, yet surprisingly approachable sablefish dish on the dinner menu, or guests are encouraged to use grilled bread to soak up the flavourful fisherman’s stew, roasted fennel, spring vegetables and spicy rouille in YEW’s mixed seafood entrée.
On the sweeter side, Executive Pastry Chef Suraj Karmakar pulls inspiration from the colours and scents of this new season to create innovative desserts such as the delicate Hidden Garden. Yogurt panna cotta, green tea “moss,” edible flowers and cherry smoke are artfully combined to create this beautiful and satisfying dessert, inspired by the city’s gorgeous cherry blossoms. Chef Karmakar’s new pineapple carpaccio is also turning heads. “It’s a tropical influenced dessert I created during my tenure on the island of Bali,” he explains. “Pineapple is marinated overnight with pink peppercorn, which gives a light spiciness to the dessert but the very refreshing crème fraîche sorbet cleanses the palate.”
Guest are invited to try a taste of spring by calling 604 692 4939 or click here to reserve.
Raising the Bar: YEW’s Lively New Cocktail Menu Shakes Things Up
A thoughtful collaboration developed by YEW’s talented bar team, the innovative new cocktail menu reflects the staff’s creativity, diversity and experience in every sip. Refined or playful, this bright and ambitious selection has cocktails that have been carefully created for any occasion. Early guest favourites include: Wanderlust, an unexpected union of white rum, banana liqueur, coconut, lemon and smoky scotch that was inspired by travels through South America and Europe; The Beehive, a playful combination of the floral and citrus notes of gin with fresh passion fruit, honey syrup and ginger beer to balance the sweetness; and Xalapa, a smoky whiskey meets white port, red vermouth with a kick of heat from jalapeño syrup and green tabasco. Guests can enjoy these refreshing new cocktails, best served with the warm and lively ambience of YEW’s lounge.
Source:- Four Seasons Hotel Vancouver