EAT! Vancouver Bao Bei x Edulis
A seafood menu to blow your brains.
April 29, 2015
1st – “Pintxos”
Edulis
Supergilda with Cider Poached Txistorra, Mussel Escabeche, and Anchovy Stuffed Olive
Fresh Nova Scotia Snow Crab a la Donostiarra
Gaspé Scallop with Smoked Scallop Roe, Macadamia, and Pickled Rhubarb
Bao Bei
Dungeness crab en gelée with ginger gel and scallion
Chawanmushi, prawn and pickled Sichuan peppercorns
Scallopy and shiso boudin with kabosu radish pearls
2nd – Salt Cod
Edulis
“Salade Gourmande”
Wild Dandelion, Fresh Porcini, Salt Cod Vinaigrette
Cider Poached Foie Gras, Smoked Crab Apple Purée. Wild Onion
Bao Bei
Charred humboldt squid, allspice scented pork meatballs, soffrito
4th – Halibut
Edulis
Chilled Halibut Cheek en Gelée
Bone Marrow-Bread Sauce, Salsa Verde, Red Wine Vinaigrette, and Chickweed
Bao Bei
Yuzu/douban escabeche of halibut, anise and preserved lemon gnocchi Parisienne compressed papaya
5th – Dessert
Valrhona chocolate mousse, sesame candy, banana
To Serve and Perfect
Great food, check. Stylish room, sure. But what makes a restaurant really sing? At Boneta, it's flawless service
This is—Hands Down—the Best Italian Dessert
Forget tiramisu. Olive oil cake is where it's at.
Ask for Luigi Sweeps Top Restaurant Awards Honours
Railtown’s new Italian trattoria named Restaurant of the Year—and more.
Shop With A Chef: Adam Chandler
He may not have a sweet tooth, but Adam Chandler has a passion for chemistry that makes him a master
...
We Tried It: Freak’n Farmer Obstacle Race
Plus, where to eat, sleep and play in Osoyoos during the race weekend.
Author (and Baker) Jackie Kai Ellis’s Pop Culture Diet
"I’m infamous for only reading the first 80 percent of a book! I’ve also heard every rendition of a judging gasp that usually follows that statement."
Leave a Reply