radically local cuisine
With Vancouver’s Farmer’s Markets starting up this month, there has never been a better time to salute our local food producers. This Tuesday, Executive Chef Sean Cousins sets out to do just that, elevating local fare to spectacular heights. As one of the first pioneers who ushered the 100 Mile Menu into Vancouver’s restaurant scene, Chef Cousins has designed a delectable dinner menu with sustainability in mind. From producer to plate, Field and Stream promises to be a treat for all locavores, slow foodies and anyone interested in delving deeper into local food culture.
Guests will sample a succulent carte du jour consisting of food grown within 100 miles of downtown Vancouver. Each course is based on a different regional flavour, from Qualicum diver scallop crudo, with nitro olive oil, sea cider gastrique, and lemon balm gel, to the Okanagan mustard seed crusted venison loin with cabernet reduction, melted leeks, and lovage stewed legumes. Each gourmet course will be paired with VQA wines from the Pacific Northwest, keeping the focus on all things regional.
While many may see creating a seven course menu strictly from local ingredients a challenge, Chef Cousins focuses on the numerous local, organic and sustainable producers right here on our doorstep. Field and Stream will inspire, educate and help guests reflect on the impact we all have on our food systems, as well as offer creative ideas on how to incorporate locally based ingredients. The evening will offer passionately made gourmet cuisine that will give new meaning to idea of, ‘eating local’.