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March 30, 2013 / Darren Brown

spring tasting menu in Oru – all about North Arm Farm

we’re pretty big fans of the work Jordan Sturdy does out at North Arm Farm;

our tasting menu in Oru this month is going to highlight a lot of the early spring selections from his farm, starting with this vegan & gluten free Textures of Spring Salad…

North Arm Spring Saladall organic raw, roasted, poached  & pickled vegetables on a heirloom carrot purée… 

North Arm Spring Salad pickled baby carrots, beets and cauliflower, shaved purple carrots and turnips…

North Arm Spring Saladraw parsley root and shaved black radish, pickled sunchoke and burdock root…

North Arm Spring Saladfresh parsley, shaved fennel, and even a couple pickled local shiitakes…

if i could sum it up in a few words- i’d say it tastes like spring…

thanks, Jordan 😉 

March 27, 2013 / Darren Brown

giovane’s Burrata Caprese

burrata caprese

lightly roasted tomatoes, paired them with an Italian Burrata that Reno at Cioffi’s brings in for us every week from Apulia, and finished off with a bit of forno bread and Prosciutto di Parma.

burrata caprese

we’ll be a series of different caprese salads this season with different mozzarelas, so we’ll keep you posted…

www.orucuisine.com

http://giovanecafe.com/

March 23, 2013 / Darren Brown

giovane pizzas

we’ve been playing with the pizzas in giovane a bit- here’s where we’re at…

pizza margherita

pizza Margherita with Natural Pastures Bufala and Village Farms Tomatoes

pizza bianco

Bianco with North Arm Farm fingerlings, garlic confit and Tallegio

pizza diavola

Diavola – house-made Soppressata, chilies and ricotta cheese

pizza campania

Campania – house-made Pancetta, Rabbit River Farms organic egg, mascarpone

pizza funghi

Funghi – truffled mushrooms, garlic, Tallegio

pizza capricciosa

Capricciosa – Rabbit River egg, artichokes, prosciutto di Parma, house-made Lonzino, arugula

pizza ham n pineapple

Giovane ham and pineapple- prosciutto di Parma, pineapple, peperoncino

 pizza quattro formaggio

Quattro Formaggio – pesto, fontina, goat’s cheese, Gorgonzola and mozzarella

pizza quattro stagione

Qauttro Stagioni – asparagus, olives, prosciutto di Parma, Village Farms baby San Marzanos

pizza lamb tapenade

Lamb Sausage Tapenade – house-made lamb sausage, fried capers, olives

pizza margherita

still my favourite, though, i think it’s those San Marzanos that do it for me…

www.orucuisine.com

http://giovanecafe.com/

February 28, 2013 / Darren Brown

Lifestyles Cuisine in the Lobby Lounge

Taka and Will and the rest of the team down in the lobby lounge have been working on some great vegan and gluten free offerings over the past few weeks… check it out

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spicy avocado temari, inari pockets, crispy yam “unagi” style, compressed watermelon nigiri, sansho spiced pepper, spinach goma-ae and wakame gunkan-maki, to name a few

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stay tuned…

 

www.orucuisine.com

http://www.fairmont.com/pacific-rim-vancouver/dining/lobbyloungeandterrace/

February 28, 2013 / Darren Brown

great pasta incoming to giovane on the next shipping can out of Gragnano

pretty excited, we’ve just placed an order for 60 cases of this DOP Pastificio di Martino spaghetti, along with a few other beautiful cuts; we’ll be getting the majority of our varieties when the shipment arrives in a couple months, but we’ll be featuring a pasta special in giovane every day until then with one of the di Martino pastas we’ve already gotten our hands on…

pastificio di Martino

spaghetti di Martino

 

first one’s likely to be an elicoidali  (sort of like a skinny rigatoni), with a house-made sun-dried tomato studded Italian sausage that Atticu and the boys in garde-manger came up with, and roasted Village Farms baby San Marzano tomatoes

elicoidali with sundried tomato sausage

giovane's elicoidali with sausage

 

we’re also featuring a Spaghetti Aglio al Olio with Cotechino meatballs…

spaghetti di Martino

spaghetti di Martino Cotechino

cotechino is another regional favorite in Campania- our interpretation has developed into little  pork sausage meatballs studded with crispy pork cracklings

see you in giovane 😉

www.orucuisine.com

http://giovanecafe.com/

February 17, 2013 / Darren Brown

and finally, contender #3 for the oru dessert showdown, the Manjari-Ginger cheesecake…

So the other dessert that’s been showing up as a favorite amongst the new offerings in Oru is the Manjari Ginger Cheesecake…

ginger cheesecake

JJ’s found a great balance between the cheesecake itself being infused with a mild heat from fresh ginger, and then having worked gochujang chili into the single origin Valrhona Manjari chocolate ganache to bring out a slow earthy heat with a long complex finish…

ginger cheesecake

it all comes together with some honeycomb nougat and a chantilly infused with both fresh and candied ginger…

www.orucuisine.com

February 9, 2013 / Darren Brown

new house-made Mortadella in giovane

So Atticus and his team in our Garde-Manger kitchen have been furiously taking on new charcuterie projects every week; this is one of them…

giovane Mortadella

They’ve come up with a beautiful pistachio Mortadella for giovane- made with local Fraser Valley Pork…

giovane Mortadella

you’ll find it available in the wine bar, if you get a chance to give it a try, please feel free let us know what you think of it, we welcome the feedback…

giovane mortadella

behind the scenes…

giovane mortadella

giovane mortadella

‘ciao till next time…

January 25, 2013 / Darren Brown

full scale Saxophone cake by Michelle, our crazy cake artist…

Michelle Borne can knock out a cake.

JJ, our pastry chef, gave her 20 hours to do this, and she pulled it off…

for those who don’t spend everyday around cakes getting built,

let’s just say that that’s pretty quick…

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the request was for a full scale saxophone cake for a party honoring Vancouver’s King of Swing, Dal Richards

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January 23, 2013 / Darren Brown

Moët dinner for Valentine’s Day @ Oru

So, who better to pair up with for Valentine’s Day than Moët et Chandon…

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we’ve put together a sharing menu of oysters, caviar, sushi, chateaubriand, lobster, foie gras, and, of course, chocolate… all paired with bubbles

Read Island Gems

we’ll start off with Sawmill Bay Oysters and Northern Divine Caviar, as you’d expect… Moet Menu Valentines 2013 003

then, onto Sushi and Sashimi from our Raw Bar…

for Dinner, a Roasted Angus Reserve Chateaubriand for two with Butter Poached Lobster and Seared Foie Gras…

(you only live once, lol)

and ultimately, a Single Origin Chocolate Tasting featuring Valrhona’s Alpaco Grand Cru from Ecuador, and Michel Cluizel’s Mangaro Lait from Madagascar

I guess the theme here is decadence…

Moet

Moët & Chandon Valentines Day “Menu For Two”

Oysters and Caviar
Sawmill Bay oyster, Divine sturgeon caviar

Sushi and Sashimi Ice Bowl
selection of temari, maki, and sashimi
Paired with: Moët & Chandon Rosé Impérial

Chateaubriand, Lobster, and Foie Gras
roasted whole Chateaubriand, whole lobster, seared foie gras,
champagne bearnaise sauce, wild mushroom and boretane onion potato
Paired with: Moët & Chandon Impérial

Single-Origin Chocolate Tasting
selection of chocolate desserts featuring Mangaro Lait, Alpaco Gran Cru and Caramelia
Paired with: Moët & Chandon Nectar Impérial

$130 per person + taxes

www.orucuisine.com

 

January 19, 2013 / Darren Brown

contender #2 for the 3-way tie for top new dessert @ Oru, (per me, anyways…)

The Lemon Brulée Tart

it’s got a crème brulée texture, and it’s not overly sweet, which i think is the key. JJ  Hauser, our pastry Chef, really nailed the balance on this one.

lemon brulee tart

this one’s been a huge hit – super light lemon tart, simple vanilla syrup, and crisp meringue, with some candied lemon and baby chervil…

for when you think you don’t have enough room for dessert

it’s got a crème brulée texture, and it’s not overly sweet, which I think is the key. JJ  Hauser, our pastry Chef, really nailed the balance on this one.

lemon brulee tart

funnily enough, this dish also made it’s debut appearance at the same F&B conference a few months back that began the development of the Mangaro Lait Bombe, so I guess that we’re going to keep looking back on that week as a real game changer for our dessert program  😉

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