At Vancouver Food Tour, we’re all about promoting all things local. Whether is be local events, businesses, markets, or produce, we are incredibly fortunate to have access to such a wide variety of local fare. In addition to reducing our carbon footprint, helping the environment, and supporting local growers and farmers, one of the best benefits of eating from our own backyard is that BC produce is just bursting with flavour.
With that being said, we are pleased to report that Raincity Grill has introduced Market Mondays with special menus that showcase BC farms. From March 11, guests can enjoy prix-fixe menus with paired wines that will change up every other Monday.
photo courtesy of Red Wing Farmers Market
From the press release:
Vancouver BC, March 7, 2013—Raincity Grill introduces Market Mondays, with menus that showcase foods from featured BC farms. Market Mondays launch March 11, with special menus available on alternate Mondays throughout the spring. Guests enjoy dishes inspired by unique local products, with menus highlighting the best foods in BC, like pork from Six Masters Farm, fresh shellfish from BC’s coastal waters, or luxurious sturgeon caviar from Northern Divine. The prix-fixe menus vary according to the featured products, and include wine, offering exceptional value.
Chef Nicolas Hipperson’s close relationship with the farmer and the farm ensures only the best foods make it to Raincity Grill’s menu. Market Mondays start with a Raincity Favourite, Chilliwack’s Six Masters Farm. Known for producing some of the region’s most succulent pork, Six Masters is committed to raising animals naturally, keeping them happy and healthy by allowing them to forage for food in rich native habitats. This natural diet and freedom to roam results in Six Masters’ signature flavourful, tender pork, inspiring Raincity’s chef to create this original, one-time-only menu.
To make a reservation, visit raincitygrill.com or call 604-685-7337.
Market Monday March 11, 2013
Six Masters Farms
$65 (including wine)Amuse
chef’s daily creation from Six Masters Farm1st course
hazelnut cured pork belly confit, green apple gel, braised salsify, crispy pig’s ear, watercress2nd course
62* Six Masters egg, braised maitake mushrooms, Northern Divine caviarMain Course
roasted brew mash goose breast, confit leg, foie gras, spiced cherry chutney, potato gnocchiDessert
raspberry & blueberry meringue, yogurt, shaved chocolate, plum sorbet, pork powder
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