Last weekend, we were out in Vancouver choosing one of the most crucial items of our wedding- FOOD, great food! I chose Fairmont not only because I know and love their high service standards, but they take their food very seriously! Or so I am lead to believe.
After pouring over the menu and meticulously choosing the appropriate crowd pleasers, we narrowed each course down to 2 choices. NB: we had to forgo the cultural experiences of butter chicken and naan station, peking duck station, and I can't forget to mention the most appealing- Nitro Ice cream sundae station. The ice cream is made to order in an industrial Hobart mixer with liquid nitrogen, can you imagine how sick that would be? - ok, back to reality.
I won't reveal the final decisions, but maybe I should ask for comments or poll you.
Butternut Squash Coriander with Chipotle Oil •••••••••••••••••• Charred Tomato and Smoked Sweet Pepper Soup with Crispy Capers
The aroma of the butternut squash soup was sweet, the spice was unnoticeable. It tasted was sweet and flavourful, hints of coriander were very subtle. I was slightly disappointed as the predominant taste, however, was salt.
What drew me to the tomato soup was the crispy capers with roasted red peppers. It reminded me of the sweet roasted peppers at Greek or Italian. I thought the capers might be fried to a crisp and create interesting texture and contrast to the sweetness. It was a puréed tomato, somewhat rustic as the mouthfeel was thicker and chunkier than I expected. Sorry, no photos of this one.
Roasted golden Beets, Pickled Beet Carpaccio, Okanagan Goat Cheese, Young Lettuces, Pepper Crisps, Apple Cider and Walnut Vinaigrette •••••••••••••••••• Baby Mozzarella and Tomato Salad, Red Wine Syrup, Extra Virgin Olive Oil, Croutons
Both salads were plated beautifully in elongated bowls. Very elegant. I enjoyed both, but again the dishes were imbalanced by the highly salted greens.
Duo of Beef and Sablefish with Seasonal Vegetables •••••••••••••••••• Spiced Loin of Lamb, Crispy Polenta and Goat’s Cheese, Eggplant and Raisin Purree, Preseved Lemon Jus
Now we're one step closer to my favourite course! - dessert of course. The Beef tenderloin was served au jus, traditional and tender. The sablefish was served in a miso glaze.
The lamb loin was just over medium-rare. BC-sourced lamb; peppercorn, fennel, or coriander to taste; and a nice touch of ginger, delightful! I really enjoyed the polenta, however couldn't place the raisin puree or the lemon. Both were high salt, which I felt detracted from the mains, but it may be my bland home-cooked palate.
Single Origin Chocolate Fondant, Blackberry Syrup with Mascarpone Cheese
•••••••••••••••••• Ice Cream Presse of Praline, Vanilla Bean, and Salted Caramel and Raspberry Sauce
This is a four layers pressed ice cream; Praline, Vanilla, Salt Caramel and Hazelnut on a bed of pistachio cake. Complex, perfect blend of flavours. It's a bit bright green for me, but just one word- SO YUM! The Chocolate fondant was decadent. Rich dark chocolate with a pretty quenelle of mascarpone cheese - perfect match for the richness! I don't know what to choose. Both desserts were bang on! There's a reason why dessert is my favourite course.