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Themed Menus Embody Fresh Fall Flavors

Submitted by on October 18, 2010 – 12:41 amNo Comment

As thoughts turn to the fall harvest, a number of restaurants in Vancouver, British Columbia, Canada, have created monthly themed menus featuring fresh, local ingredients.

During the month of November, Road Trips Foodies, drive on up to Canada and check out the following restaurants and their deliciously-themed menus.

Diva at the Met:
To celebrate the fall harvest at the Metropolitan Hotel Vancouver, Diva’s chef, Quang Dang, has created a special fall feature menu using Salt Spring Island apples as the main ingredient. A number of lip-smacking apple dishes will be available, including apple and endive salad, apple cider braised pork cheeks, maple glazed Vancouver Island scallops with a thyme-roasted apple and celeriac puree, and apple and pecan brioche bread pudding.

A bounty of beets will be featured at Oru restaurant (in the Fairmont Pacific Rim Hotel) for lunch and dinner. Chef David Wong and his team will use the white albino, Chioggia or candy cane, and the well-known red and golden yellow beet varieties to create a mouth-watering menu. Anise beef dumplings with cardamom and beet broth, bull’s blood beet and butterfish hotpot, and a beet and squid ink broth with baby beets, beet greens and eringi mushrooms are just some of the dishes that will showcase the culinary options of the Beta vulgaris.

Chef Angus An, of Kitsilano’s Maenam restaurant, will feature a menu highlighting locally foraged mushrooms, including chanterelles and the highly elusive matsutake (or pine) mushroom. This November, warm up with a bowl of hot and sour soup with chicken and chanterelles, or the light and aromatic white pine mushroom and clam soup.

(Photo courtesy of Tourism Vancouver)

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