The greatly anticipated annual Dine Out Vancouver Festival returns January 18 – February 3, 2019. The festival celebrates Vancouver’s culinary happenings with limited prix-fixe menus and unique events. YEW seafood + bar at Four Seasons Hotel Vancouver is again pleased to join in the celebration and present three unforgettable events, a decadent three-course dinner menu available for CAD 45 and complete vegan Dine Out menu.
Diners can expect a variety of innovative options of seafood and culinary surprises, all masterfully executed yet easily approachable in classic YEW fashion. Executive Chef Edgar Kano will deliver Latin twists on North West ingredients, something that YEW diners have come to celebrate since he joined the Hotel last spring. Featured items include an appetizer of a saffron-scented Olive Oil Poached Shrimp and a Pan Roasted Ling Cod main, accompanied by crisp polenta with aji amarillo, cauliflower, kale, nigella seeds, salsa verde. Executive Pasty Chef Suraj Karmakar presents three indulgent desserts to choose from, including a caramel chocolate tart, topped with a mousse of exceptional Jivara chocolate, Amalfi lemon cream and Amarenna cherries, a dish anyone who shares Chef’s passion for chocolate will certainly enjoy. Reservations are now open. To view the full menu and reserve your spot, click here.
YEW’s Full Schedule of Dine Out Vancouver Events
Sweet + Simple
On January 20th, the always innovative Executive Pastry Chef, Suraj Karmakar, will lead this sold out interactive and hands-on dessert class. Attendees will master a chocolate soufflé and a macaron, along with an additional seasonal surprise dessert – anyone familiar with Chef’s creations will know he is certainly fond of extending a surprise. During this exclusive event Chef Karmakar will share helpful techniques along with advice on selecting the best ingredients for show-stopping desserts. Chef Karmakar has been with Four Seasons for over a decade, previous posts include Four Seasons Hotel Pudong Shanghai and Four Seasons Resort Bali at Jimbaran Bay. With his international understanding of all things dessert, Chef will ensure every sweet tooth is delighted. This event is sold out, but you can still get a taste of Suraj’s Dine Out Vancouver Dessert offerings throughout the festival dates. Find YEW’s full menu here.
World Chef Exchange – Sydney
On January 23, Four Seasons Chefs representing two of the world’s most beautiful harbour cities, Vancouver and Sydney, collaborate for an evening of unforgettable cuisine at YEW seafood + bar. Special guest Chef Francesco Mannelli of MODE kitchen & bar, Four Seasons Hotel Sydney have teamed up with Four Seasons Hotel Vancouver’s Executive Chef Edgar Kano to create a menu that will not be soon forgotten.
Though they live and cook oceans apart, Executive Chef Edgar Kano and Head Chef Francesco Mannelli share a passion for seafood and fishing, and a desire to create memorable dishes that stay true to their roots. This culinary collaboration will see ingredients such as scallops and wagyu cheek transformed by Chef Francesco’s Mediterranean influence. Chef Kano’s respect for all things local and from the sea will lead to dishes such as a smoked Hamachi tataki with Northern Divine Caviar. True to YEW’s sustainable seafood concept, guests can expect innovative dishes, executed exceptionally to highlight quality ingredients. Attendees will be treated to an additional dessert course created by Suraj Karmakar, Four Seasons Hotel Vancouver Executive Pastry Chef.
The CAD 137.20 ticket price will include a multi-course dinner, welcome beverage and wine pairings. Full menu details and tickets are available here. Space is limited so reserve your seat today.
Vive La Vodka!
February 2nd, the Four Seasons Hotel Vancouver Chefs and Spirits Ambassador, Kevin Brownlee will host an interactive afternoon of sipping, shucking and a refreshing taste of all things vodka. Vive La Vodka! Perfectly timed to celebrate winter’s bounty of oysters – attendees of this event will experience a Grey Goose vodka tasting, oyster shucking lesson, martini and oyster pairing, along with a selection of cocktails and small plates from YEW. Attendees will learn to shuck from the masters, Evan Morgan, YEW’s Restaurant Chef for example grew up enjoying oysters on Vancouver Island and is highly experienced with British Columbia’s offerings.
There is a delicacy with oysters that can only really be tended to with spirits that maintain a balance between being strong and elegant, yet assertive and refreshing – this is exactly where vodka holds court. A briny, dirty martini elevates the lovely saltiness of an oyster. The delicate notes of citrus and hints of almond in Grey Goose work well with the creamy textured nuances of oysters, and a zested lemon over the top of a martini highlights these flavour components perfectly, while a smoky rinse of a martini plays wonders to the tune of an oyster’s mineral notes. Though this popular event is sold out, it is available for private group bookings. To book this interactive event for a group, contact YEW Group Sales Manager, Brielle Wong at email@example.com.