The secret to sickeningly delicious caramelized onions was once revealed to me by a hot dog vendor. The trick (using Coca-Cola) works on mushrooms too, which were the best I’d tasted until the day I dined at Pourhouse, located at 162 Water Street, and tasted Chef Chris Irving’s.
A 200-year-old Douglas-fir tree was ripped up in Langley to create this Gastown hotspot’s bar and tables. I’d do similar things to get my hands on a half-order of the candy-like wild morel mushrooms.
Another to die for side: carrot puree, which could pass as dessert. Served alongside the Espresso Braised Short Rib (Kettle Ridge AAA organic beef which fell apart at a gentle poke) and browned sweet potato, the creamy vegetable tasted sinful (though it wasn’t). The secret: after being soaked in orange juice, they’re pureed to smooth with a bit of salt and butter – simplicity is magic.
Next up, Wild Pacific Ling Cod (pan roasted for rich crispy skin) served with French Du Puys lentils and brunoise vegetables, topped with a slightly sweet, smooth celeriac puree and wilted baby spinach. These unique, high-quality ingredients speak for themselves:
The last course matched the side-dishes: best I’ve tasted in its category. Break open the Warm Chocolate Cake (served with house churched salted caramel ice cream) to let the lava-like chocolate flow:
Of course, one dessert is never enough. This solo scoop of Chris’ to die for satsuma (honey citrus) ice cream topped with a candied orange wheel was as good as the addictive gelato sold on the streets of Italy.
Lovingly, every single item from this passionate chef’s kitchen is made from scratch. Though my entrée of choice would be a massive platter of the wild mushrooms and carrot puree, I’d trustingly shut my eyes, eat, and love any dish from Pourhouse’s beautiful menu.
You should follow me on twitter @erin_ireland and check out my website www.erin-ireland.com
Ciao for now.
49th Parallel's Chocolate Sour Cherry Torte
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Great write-up, Erin! Looks like Pourhouse is next up on my list, and I’m not even a mushroom fan
I must have that carrot puree! Need to get back to Pourhouse soon.