This is not just about dining (which is incidentally very, very good – a mainly seafood menu, with clever and delicate flavour combinations, served up by an international staff who have a multitude of Michelin stars and the like behind them), but about the entire journey
Paella traditionally includes various meats and seafoods, but for obvious reasons, I went with a vegetarian paella, adding some chickpeas as a protein replacement
Chef Ned Bell, executive Chef at Yew Seafood & Bar (Four Seasons Hotel, Vancouver), does. Chef Kyle Groves (Catch Oyster Bar), Chef Paul Rogalski (Rouge) joined River Café chef, Andrew Winfield in a delicious Ocean Wise amusebouche collaboration
Tomato Amusebouche - cherry tomatoes stuffed with creamy cheese and basil oilWild Calamari - Spicy fried calamari with tomatoesTuna Tataki Salad - with fried garlic chips and lemon olive oil dressingUnagi Fantasy - crab, avocado and cucumber1,2,3 Chicken - Fried chicken with sweet spicy, honey-soy-garlic, and cream sauces Bulgogi Donburi - Korean BBQ beef over rice and veggiesPork on Fire - Spicy Korena BBQ pork over rice and veggiesBon Thai - Thai style yellow coconut curry with soft shell crab and rice Magma - Spicy seafood stew with rice pasta and veggies 1,2,3 Chicken
Helmed by the notable Master Chef Juniichi Hirano, Yamanami features Hida beef, Kobe beef, and carefully selected seafood including spiny lobster and abalone
Their menu is Northwest seafood focused with Greek Mediterranean flavor profiles. Canlis menu is impressive with amusebouche and dungenous crab cake appetizers
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Becca @ Amuse Your Bouche Recipe type. I went to Croatia years ago (back in 2008, in fact), but since we were taking a cruise along the coast and only stopping in small fishing towns, there was a major focus on seafood, which isn’t much good for a vegetarian
