Sunflower Cafe

I might be a little late to the party, but finally, I have made it out to the Sunflower Cafe in Maple Ridge.  This cute spot located on a farm takes farm-to-table to the max where things on your plate are literally harvested as you wait.  Beyond that, the setting is probably one of the nicest spots in the Fraser Valley.  Individual gazebos set within lush greenery and with a view of the current crops on the farm give a sense of peacefulness.  Great on a nice day and even on a rainy day too!  To top it off, they have a tasting menu for $85.00 that features BC ingredients as well as all produce from the farm.

 

I ended up going for the wine pairing ($55.00) with the first one being the Sparkling Chardonnay from Bella King Estate Vineyard Series.  This was clean and fresh with stone fruitiness at the end. The first item to arrive was the Amuse Bouche featuring Citrus Cured Albacore Tuna atop lovage and herb oil.  This was one herbaceous bite where the oil was quite noticeable.  The tuna itself was buttery soft being naturally sweet with a mild background acidity.  On top we found raw fennel, pickled fennel and fennel tops.  As expected, there was the usual licorice notes with plenty of crunch.  As a garnish, we found alyssum flowers straight from the garden (we were watching them snip them just before serving us this dish).

If you can believe it, one of our favourite items of the tasting menu was the Dinner Rolls and Cultured Butter.  These unassuming rolls were so soft and fluffy, I enjoyed eating them without anything.  They were served warm and smelled sweet.  However, we really did have to use up all of the cultured butter with maldon salt.  It was so creamy and had a strong buttery taste.  The salt heightened the flavour of the butter.

The second glass of wine was the Pinot Gris from Sage Hill Winery.  I found this crisp and more robust than the first wine.  It was definitely fruity as well. Perfect to go with the Summer Salad consisting of pickled gooseberries, cucumbers, baton turnips, daylilies and sorrel atop house whipped ricotta.  This was super simple, but the freshness of the components were allowed to shine.  This best way to describe this salad was supremely fresh and bright.  A nice way to begin the meal.
 

Onto the 3rd wine, I had the Scout Rose which was quite rich with dark berry and floral notes.  It stood up well to the Porcini Mushrooms and Grilled Asparagus with espresso sauce.  For a non-meat dish, this was rather meaty.  The mushrooms were so impactful in terms of texture and rich nuttiness and the smokiness of the asparagus added so much depth.  With just enough coffee, the sauce was creamy and full of umami.  On top, the crunchy and bright flavours of the celery and pickled Norway spruce help lighten things up.

 

The 4th wine was the Juno Block Chardonnay from Keenan Thrussell which was light and muted.  Definite fruity notes that was a great match with the Pacific Ling Cod.  It was barely cooked through offering up a moist and flaky texture. Although properly seasoned, the fish was enhanced by the creamy beurre blanc with peas, turnips and morels.  These added earthiness and sweetness.  On the side, we found a gigantic stuffed morel with ling cod mousse.

 

The final wine pairing was our first red being the Daydreamer Amelia.  This was a bit spicy and full-bodied with a touch of fruitiness.  Naturally, this was a perfect match to the Fraser Valley Duck Breast.  This was cooked to medium-rare being tender and juicy.  The fat was fairly well-rendered with crispy and seasoned skin.  Underneath, we found a sweet and tangy summer berries stew surrounded by an earthy and sweet beet puree.  On the side, there was a fried maitake mushroom with stinging nettle powder and sunflower seed butter.

 

As if the meal couldn't be any more enjoyable, we were presented with both the Homemade Chocolate Brownie with chocolate ganache, hazelnut mousse, candied hazelnuts and chocolate tuile cracker.  Sure, the brownie was rich with a crispy exterior that gave way to a chewy chocolate interior.  It was purposefully sweet and was enhanced by the nutty and sweet hazelnut mousse and crunch from the hazelnuts and tuile.  

 

We also were served the Strawberry & Salmon Berry Tart with red & alpine strawberries.  This was predictably a refreshing dessert where the fruitiness of the berries stole the show.  Nice tanginess to go with the sweet pastry cream and strawberry gel.  Loved the sugar tart shell as it was firm and caramelized.  There was a tangy rhubarb sorbet on the side atop puffed black rice and topped with wood sorrel.  Nice texture from the crispy and nutty rice.  Wow, just wow, the setting, food and value found at the Sunflower Cafe...  This is a place that should be in Canada's Top 100 restaurants.  I have no doubt this will happen real soon!

 

*All food and beverages were complimentary for this blog post*

 

The Good:

- One of the most unique dining experiences in the Fraser Valley

- The freshest fruits and vegetables you will find at a restaurant 

- Well-priced

 

The Bad:

- A bit for for some, but really, it is worth the drive 

 

Belgard Kitchen (Tasting Menu)

It's been awhile since I have been back to Belgard Kitchen.  Last time, we enjoyed a delicious brunch while admiring the high ceilings and rustic decor.  I always knew they had a solid dinner service where recently, they have begun offering a Tasting menu for only $65.00.  Now your YMMV (your mileage may vary) on how much you save dependent on which dishes are served.  Besides, their regular menu is quite reasonable to begin with.

So the meal started off with an Amuse Bouche with a Carrot Granita with a coconut citrus cream on top.  This frozen little bite(s) was truly refreshing with the sweetness of the carrots pairing well with the aromatics of the cream.  Being a wine bar, we decided to order from the Vancouver Urban Winery selection (as they are in the same space) with a White and a Rosé.  I couldn't wait to try the white, so that is why there is less than the other.  It was very light and fruity almost like a riesling, but not as sweet.  The rosé was also light with a few background fruit notes that were refreshing, great for a Summer's day.

The first dish to arrive was actually a board of Charcuterie.  This featured salami, coppa, manchego, aged cheddar, mushroom bacon paté, olives, pickles and grilled bread.  I thought it was the perfect amount for 2 people.  Of course, the board would be larger for more guests doing the tasting menu.  I found the grilled sourdough to be fantastic with a buttery crispiness yielding to a soft and chewy interior.  It paired well with the creamy paté and its salty smoky umaminess.

With so many beet salads roaming around on menus these days, how did Beets by Belgard stand out?  Well, I'm happy to report that this was one memorable version.  Sitting on a bed of house lemon ricotta, the sous vide earthy beets were balanced off by a creamy tanginess.  With some pickled beets, we got more acidity and sweetness (and some crunch).  But the best thing was the smoked beets, as they really added depth.  We got some more texture with the candied walnuts.

Another dish that is widely available but rarely executed properly is a risotto.  Once again, the kitchen here nailed it with the Hokkaido Scallop Risotto.  The arborio rice was cooked masterfully with a chewiness that was perfect.  It was creamy and the smoked scallop butter afforded briny and sweet aromatics.  Drops of black garlic pureé upped the umami of the dish as well as some tanginess.  Of course we can't forget about the plump scallops...  They were buttery, soft and nicely seared.  The inside was a little rare, just like it should be.

Onto the other large dish, we had the Arctic Char in beurre blanc with tarragon oil.  There was also a pea pureé and compressed cucumbers.  I found the fish itself to be cooked properly being moist and flaky with crispy well-seasoned skin.  The silky and nutty beurre blanc complimented the fish well by letting it be the star.  With sweetness and some liquorice background notes  by the tarragon oil.  It provided something extra to the sauce.

For our side, we had the Roasted Broccolini with gremolata and toasted sunflower seeds.  First off, the broccolini itself was fresh and appealing.  It had a nice crunch and natural sweetness.  It was roasted just enough without impacting its crunch.  However, it did intensify the vegetably sweetness.  The addition of a gremolata mean there was some bright garlickiness present.  Extra texture and nuttiness was thanks to the sunflower seeds.
 

For dessert, we were served the Black Forest S'mores with torched meringue, chocolate mousse, sour cherries and sour cherry sorbet.  Nicely deconstructed version of the classic and loved the use of pressed and crispy sourdough as the "cracker".  That sour cherry added so much flavour and brightness to the dish.  As a bonus, we got to try the Basque Cheesecake with guava wine sauce.  As you can see, this was a nice-looking Basque cheesecake.  Texturally, it was firm, but fluffy at the same time.  It was creamy and mildly sweet with the cheese coming through.  The wine sauce was fabulous having the wonderful flavour of guava with only a bit of wine essence.  As you can see, the food at Belgard is carefully prepared, thoughtful and plated nicely.  Furthermore, it tasted great.  For $65.00, the tasting menu is a good value.

*All food and beverages were complimentary for this blog post*

The Good:
- Approachable prices
- Well-prepared eats
- There is a level of refinement here

The Bad:
- Tasting menu vs a la carte, prices are quite close except you get dessert included

The Farmhouse

Tucked away behind Kingsgate Mall on E. 10th, there is a rustic spot dishing up Italian fare with the influence of West Coast ingredients.  The Farmhouse is headed by Top Chef alum Curtis Luk, who is the Executive Chef and General Manager as well as Head Chef, Laura Messinger.  We dropped by to experience their brunch service in their secret little garden patio at the back.  Such a gorgeous space to enjoy a meal with friends, family or a date.

Now a gorgeous space is not the most important thing here.  We need to talk about the food right?  Well, we got the whole menu and I immediately went for their newest item first - Peaches & Cream Waffle.  Beyond it's enticing appearance and plating, this was actually my favourite dish.  The large waffle featured crispy and aromatic edges while being complete doused in peach compote, fresh berries and whipped cream.  The fruitiness and freshness really came through and this was especially great since it was just sweet enough.

My next favourite item was the Spaghetti alla Carbonara topped with a perfectly poached egg.  Once mixed with the firmly al dente pasta, the richness of the egg yolk, parmesan and bacon fat provided a sinfully silky saltiness that helped flavour the dish.  I liked how there was enough moisture to coat each strand of pasta without having too much of it.  This kept things from being dry.

The other pasta offering on the brunch menu was the Calamarata al Pesto di Pistacchi.  Featuring large tubes of pasta, this was also quite delicious.  The pesto had a bright herbaceousness with the unmistakable nuttiness and aromatics of pistachio.  There was the silkiness of EVOO and saltiness from the cheese which was appealing.  The only thing that would made it even better would be a bit more pesto.

Interestingly, one of the simplest dishes was also quite good.  The Burrata on toasted house sourdough was more like an appetizer for me (but I'm sure would be more than enough for someone else), yet it was truly appetizing.  It had something to do with the confit tomato as it added a fresh and bright tangy sweetness.  Naturally, this complimented the creamy burrata perfectly.  The sourdough had nice chew beyond the crispy exterior.

Onto their Benedicts, we had three of them including the Shrimp Scampi Benedict.  Not sure what kind of shrimp they were using, but look at them, they were more the size of prawns!  Garlicky and buttery, the prawns also had the desired sweet snap texture.  On top, we found perfectly runny poached eggs with fully cooked egg whites.  The silky and rich Hollandaise was buttery with spot on seasoning.  All of this was served on soft house focaccia.

We tried the other 2 bennies that featured Marsala Mushroom and Roast Porchetta.  I liked how there was a wealth of mushrooms that were beautifully sauteed and not dripping with residual moisture.  They were well-seasoned and took on the aromatic sweetness of the marsala.  As for the porchetta, it was a seared slice of fatty pork that was succulent and nicely caramelized.  Definitely a sinful piece of meat!  The side of spiced fingerling potatoes were crispy with a creamy centre.

Although it didn't look like much food, especially with it all crammed into a rectangular loaf pan, the N'duja & Fennel Sausage Hash was definitely fulfilling.  With the same hearty spiced potatoes mixed with meaty and spicy crumbled sausage, this was zesty and full of body.  There was some mild tanginess provided by the tomato base.  Of course, with the addition of runny poached eggs and silky Hollandaise, this hash was probably the most heavy item we had.

Our last dish was the Baked Polenta with glazed pork belly and poached eggs.  Again, this didn't look like a lot of food, but with the slabs of tender polenta underneath, this was filling.  Really enjoyed the buttery pork belly and of course the runny yolks for the eggs.  Interestingly, this one didn't have any Hollandaise, but really, it could've of used it.  Overall, the brunch service at The Farmhouse is really good and it is a special experience, especially when seated at the back patio.  Great vibes and good food!

*All food and beverages were complimentary for this blog post*

The Good:

- Well-prepared dishes that are delicious

- Love that patio

- Low key vibes

The Bad:

- A little hidden with limited parking

June on Cambie

If you haven't already heard, we have a new "hot"
restaurant on Cambie Street, where Biercraft used to be located and just steps away from Elio Volpe.  June, named after Head Chef Connor Sperling's wife, is Brasserie-inspired with French-influenced West Coast cuisine.  If Chef Sperling sounds familiar, he had been honing his craft at Published the last 5+ years.  The restaurant itself boasts a prominent bar that helps compliment late night bites until midnight.  Moreover, you can keep the experience alive by heading downstairs to the cocktail bar.

On the topic of cocktails, we started with 2 light and fruity concoctions.  These included the Blue Fizz and the Chamberyzette.  Super light and with a noticeable banana finish, the Blue Fizz was also fruity and went down far too easy.  On that note, the Chamberyzette was even more dangerous with the sour strawberry cordial affording fruity and sweet vibes that blended well with the sweetness of the vermouth.

Onto the food, we began with the Scallops, which were beautifully seared with intense caramelization accentuating the sweet brininess of the plump mollusk.  Beyond being properly seasoned with salt, the natural taste of the scallop was complimented by the citrus butter sauce.  It had a balanced amount of acidity to brighten things up while having the luscious creamy nuttiness of the butter.

Although the Crab dip was listed in the small dish section of the main menu, it was not small at all.  Underneath the chives and aioli, there was a wealth of lump crab meat that was beautifully-prepared.  Each piece of crab was fluffy and had a strong briny essence and flavour.  Those spiced madeleines were fluffy and sweet.  Personally, I would've liked something crunchier, but then again, there was nothing wrong with the madeleines.  I could've just eaten them by themselves!

Loved the plating of the Pepper Bluefin as it was super colourful with no negative space.  The tuna itself was just lightly kissed on one side with crusted black pepper while being rare throughout.  It was buttery as expected with an unmistakable sweetness.  At first, I thought the pepper would be overwhelming, but in reality, I barely knew it was there other than a bit of a bite at the end.  It sat in a piquillo escabèche which was sweet and tangy with only the slightest hint of heat.  Really nice compliment to the bluefin without being too powerful.

One of the more surprising dishes was the Frog Legs.  Now, I've had my share of frog legs before, so it wasn't surprising because of the ingredient.  It was the level of execution that exceeded my expectations.  The legs were gigantic and plump where the texture was juicy and fork tender.  On the outside, it was perfectly-glazed with espellette and B.C. honey offering up both spice and sweetness.  On the side we found a lime mignonette that provided that acidic kick to bring the flavours alive.  Best frog legs I've ever had!

We did have one featured off-menu item in the Spot Prawns in Fresno sauce with Meyer lemon and butter.  These split head-on prawns were cooked just enough so that the meat was still tender and delicate.  The prawns were naturally sweet and despite the impactful sauce, it didn't overshadow the main ingredient.  With that being said, it was nice to have a more robust flavour with spice, sweetness and tang.  We really needed something to soak up all the goodness.

 

That we did with the June Brioche with Beurre d'Isigny from Normandy.  I really should have used the bread as a blank canvas for the various sauces from the dishes at the table.  However, it would also be a waste that we didn't use up all the creamy butter either.  So I just slathered all that I could onto each piece of the fluffy bread.  So aromatic and nutty with a strong butter essence.  I also loved the crispiness of the bread's exterior.

Normally, I'm not super excited about having a salad, but the Salade Maison featured beautiful butter lettuce specifically grown for June.  It was dressed in a tangy dijon vinaigrette that also had balancing sweetness.  For my second cocktail, I decided on something stronger in the Noisette Manhattan.  I'm not connoisseur with this drink, but I did have one a few weeks ago at another restaurant and this was better.  The whiskey went down real easy while still being impactful with some dark wood notes with a touch of sweetness. 

One of our favourite dishes (amongst many favourites), the Mussels were large, plump and perfectly-prepared.  These came with a fino sherry cream sauce.  It was not a heavy as it looked while still being full-bodied and flavourful.  Mildly-seasoned, the sauce was earthy while lightly sweet with a touch of spice from the chilis.  There was an extra serving of sauce on the side so we could fill each shell or dip our bread into.

The real showstopper dish was Pasta for Rachel featuring a whole sheet of ravoili.  Rachel is Chef Sperling's wife (her English name) and yes, he made this pasta for her.  These were filled with potato and comté cheese where it was bordering on salty but just riding that fine line.  That meant these raviolis were flavourful on its own while the firmly al dente pasta was also properly seasoned.  In addition to the black pepper on top, the dish was finished off by a generous dollop of Beurre d'Isigny.

After the pasta, we didn't think there would be anything to equal its deliciousness.  However, the June Burger did just that.  First, we had a beautifully buttered brioche bun.  It softly hugged all of the components and provided the perfect encapsulation of the juicy meaty patty.  It was topped off by rich and nutty gruyère, sweet caramelized onions and what I think was braised beef.  The added jus made this even more meaty-tasting and super moist.  Oh, and the mustard provided just enough tang to break up the heaviness a touch.  One of the best burgers I've had period.

Of course we had to get the Fries to go with the burger right?  This large portion consisted of long strands of perfectly crispy potatoes.  They were pretty crunchy overall and well-salted, so there wasn't much creamy potato texture inside.  I didn't mind that as I dunked them into the dips (mustard extraordinaire, and house mayo).  We had one more drink to go with our desserts in the Coffee Cocktail with orange liqueur.   Not sure what the actual name of this drink was because we couldn't find it on the menu.  But it was rich with plenty of coffee bitterness to go with the aromatic sweetness of the liqueur.  This went well with the next item...

Yes, the coffee cocktail paired beautifully with the Chocolate mousse cake with crème Anglais. This was balanced in terms of sweetness while having plenty of chocolate impact.  The mousse was light and creamy while wrapped in hazelnut ganache and benefitted from the nuttiness of Frangelico.  The extra layer of crunch provided textural contrast.  Lastly, we sampled their Soft Serve du Jour which was rhubarb and creamsicle.  Nicely light and refreshing, the flavours were apparent with a balance between sweetness and tanginess.  The addition of fermented orange afforded some salty citrusy notes.  Complimentary texture came in the form of crispy spruce tip meringues.  All I have to say is "Wow".  This meal was so delicious where I was wanting to do it all again the next day.  Another great addition to the Vancouver restaurant scene and I'm thinking this will have the potential of a Michelin-Star and being on Canada's Top 100 Restaurants real soon.

 

*All food and beverages were complimentary for this blog post*

 

The Good:

- Perfect execution with the proteins

- Not lacking flavour

- Great vibe

 

The Bad:

- Some items were bordering on salty.  I personally didn't mind it, but others might.