YEW seafood + bar is all about embracing the best of seasonal local ingredients, and here in British Columbia our chefs are spoiled for choice. Executive Chef Edgar Kano is an avid fisherman, his last post was Four Seasons Bora Bora, here in Vancouver he has been able to enjoy a whole new bounty of offerings from the Pacific Northwest. “Halibut, sable fish, local oysters – it’s all here in such great abundance and quality, but the Pacific wild salmon really is my favourite”, explains Chef. Diners can enjoy salmon throughout the menu, Salmon Tartare is a favourite starter which is presented with oranges and capers which compliment the meaty fish perfectly. Or enjoy salmon candied in YEW’s signature Fishermen’s Box, which delivers a selection of chilled and raw sustainable seafood.
On the sweeter side of things Executive Pastry Chef Suraj Karmakar cannot get enough of summer fruits in British Columbia. Peaches, strawberries, cherries – he uses them all in his seasonal offerings and brings fun and tropical twists to many of his dishes. At home bakers can learn some tips from Chef by watching his appearance last summer on Global News at Noon BC, available here. This summer, Chef and his team have prepared a special dessert, Sunshine Blue, available August 5-11 only in celebration of our province. Dive into a velvety vanilla panna cotta topped with blueberry jelly and lemon curd. Sweet and tart this light and refreshing summer feature is not one to be missed.
We celebrate the best of our province everyday at YEW, come join us and explore the offerings of wild British Columbia presented in a whole new way.