Vancover – Wildebeest

After first day skiing nothing like loads of various meats to recharge. Wildebeest has a wide range and didn’t even attempt to eat the larger cuts like ribeye and whole duck. Everything was amazing and hard to pick a favorite, the veal tongue and horse tartare were up there though.

Bison carpaccio, black olive & soy vinaigrette, crispy burdock, arugula

Grilled veal tongue, anchovy emulsion, buckwheat, nori

Burrata, brioche croutons, truffle, basil

Hand-cut horse tartare, confit egg yolk, potato crisps

Smoked foie gras torchon, quince compote, brioche

Roasted bone marrow, king trumpet & crimini mushrooms, sautéed leeks, country bread

Seared venison, roasted sunchoke, parsnip-coffee purée, turnip tops, cocoa nib

Wildebeest ‘cheesecake, strawberry sorbet, crumble

Seattle – Canlis

I had gone to Canlis twice many years ago and wasn’t that impressed. Everyone said it was the best Seattle restaurant and I think it retained that honor since it was the fine dining place back in the day and has one of the best views. However after talking to people I trust gave it another try before the new chef is hired and likely changes the menu. The food is indeed significantly better and would now rate it as one of the top Seattle restaurants but I still find the service to be a bit too over the top (I’m not one for formality and dislike that a jacket is still required although saw plenty of men without one).

Gruyere puff, goat cheese encrusted grape, potato chip with pickled veggie (think ramps)

STEAK TARTARE: Peter Canlis’ recipe, made with raw, Wagyu tenderloin

FOIE GRAS: Apple, cinnamon, and warm brioche (I really would like a loaf of this right now)

MUSCOVY DUCK (for two): 14-day dry-aged duck breast, roasted whole and accompanied by orange marmalade, fennel purée and pearl onion brûlée (I’m 95% sure this is a show duck)

Duck breast with duck croquette. I say show duck as a) no way they carved it in time took to take back to kitchen and plated food back to table b) duck in croquette tasted like confit c) Looked like same duck was presented to a table a while after us d) I don’t know of a way to roast a whole duck and still have the breast be that medium rare with such a crispy skin.

MILLE-FEUILLE: Milk chocolate, bananas, caramel, and peanut butter

CANLIS SOUFFLÉ: Grand Marnier, orange zest, and crème anglaise

Vancouver – Tojo’s

After my amazing solo trip to Tojo’s had to come back with the rest of the family. Didn’t sit at the bar this time and got the 5 course Omakase. Once again the meal was fantastic and was nice to not repeat any of the dishes from my trip a month ago.

Albacore tuna belly with Tojo’s sauce

Scallop and veggies with butter and soy sauce

Baked sablefish with Tojo’s secret marinade

Ling cod and pine mushrooms

Snapper, Great Canadian roll: East Meets West -Inside-out Atlantic lobster roll with asparagus and smoked Pacific salmon on top, Golden roll: Crab, scallop, wild Pacific salmon, and sweet shrimp rolled in an egg crepe with fish roe on top, Tojo roll: West coast dungeness crab, avocado, spinach and egg rolled inside-out with sesame seeds on top, tuna

Anago, had to order just so everyone could try, my favorite sushi

Green tea creme brulee and black sesame cookie

Vancouver – Pear Tree Restaurant

Used Eater to find new places to check out since getting tired of the usual places. While Pear Tree is a bit far from downtown well worth the trip and should have gone sooner. Chef Jaeger represented Canada at the 2007 Bocuse d’Or, his food has a few twists on classic dishes. I expected the cassoulet to be mushier beans in a pot with lots of liquid and the pork belly sitting on top.

“Lobster Cappuccino” Lobster Bisque Foam with Dashi Custard and poached Lobster

Braised Alberta Lamb Shank with Cauliflower Fritters and Eggplant Puree

Twice Cooked ‘Berkshire’ Pork Belly with White Bean Cassoulet

Fresh Lemon Tart With Lemon Sour Cream Sorbet

Poached pears with crumble and ice cream

Stilton cheese

Relatively small kitchen with three people, right size for the ~11 tables