Barley and the Beast: Brewery Dinner
September 8, 2014
The Whistler Village Beer Festival kicks off this weekend, and everyone is getting excited to experience over 200 beers from 62 breweries, and an action packed schedule of events. At Grill & Vine we’re excited to host our very first brewery dinner with Deep Cove Brewers and Distillers called Barley and the Beast. We’ve designed a delicious 5-course menu with carefully selected beer pairings, served at an intimate Chef’s table outdoors.
The menu was designed by Executive Sous Chef Eliott Brass, and combines ingredients that highlight the very best from our local suppliers. It’s fresh, well-balanced, and the perfect end to summer. Eliott was recently interviewed in the Pique, where he talked about the creative process behind the menu. He also shared a recipe for one of the desserts we’ll be serving. Give it a try yourself, or buy a ticket of your own for dinner with us!
6 Egg Yolks
250g Dark Chocolate
1 Liter Whipping Cream
6 Shots Espresso
Whip the egg yolks and sugar like crazy until you get ribbon stage (at least 5 mins on high speed). Melt the chocolate.
Whip the cream until soft peak to peak.
Let the coffee cool. Fold the coffee, chocolate, and egg yolks together.
Fold the whip cream into the mix.
Pipe into ring moulds (3" works well) and freeze for 4-6 hours.
When the mousse is frozen punch it out of the rings. Garnish with whipped whipping cream and black berries.
Enjoy with a Smooth Criminal stout!
Recipe: Grape Bruschetta
August 18, 2014
Bruschetta is a classic Italian recipe with many variations. After seeing how much our guests love the maple-glazed grapes we incorporate into our Crispy Quail & Waffle appetizer, we took the next step to create this recipe. It has a remarkably well-balanced flavour of sweet and savory that is perfect for summer.
We’ll be serving this dish at our August 22 Al Fresco dinner. Tickets are $75 for a 5-course dinner of Italian small plates with wine pairings. Call 604.935.4344 to book.
30 Plump Red Grapes
2 Shallots, Julienned
2 Cloves Garlic, Rough Chopped
2 tsp Fine Chopped Parsley
8 Pieces Focaccia Bread (¾” Thick and 4” Long), Lightly Grilled
1 tsp Maple Syrup
1 Liter x Half and Half Cream
1 Lemon Zested and Juiced
1 tbsp White Vinegar
Fresh Ricotta: Bring cream to 190F, remove from heat, add lemon juice, zest, and vinegar. Gently stir once or twice then leave undisturbed for 5 minutes. Strain through a cheese cloth lined colander. Let drain in fridge for two hours. Season with kosher salt and local honey, keep in air tight container refrigerated.
Toss grapes, shallots, and garlic in the maple syrup then place on small sheet pan and lightly bake in oven at 350F until they start to caramelize. Place ricotta on the grilled focaccia bread and top with grape, shallot, and garlic mixture tossed with parsley. Season with salt and pepper and serve.
Wine @ The Vine Summer Series: Al Fresco
August 5, 2014
Summer in Whistler seems endless this year. In July the weather inspired us to channel Spanish influence in our kitchen, and the continued warm summer nights are now reminding us of Italy. So, what better way to take advantage of this time than an al fresco dinner?
My Executive Sous Chef Eliott Brass has been hard at work creating the menu for our second installment of the Wine @ The Vine Summer Series. He’s created a series of small plates that infuse classic Italian recipes with hints of Canadiana. We’ll be serving it up on Grill & Vine’s patio, boasting one of the best views in Whistler.
Join us at 6:30pm on Friday, August 22 for Al Fresco. For tickets or more information call 604.935.4344.