It's hazelnut season in British Columbia and Executive Chef Hauser sent our culinary apprentices to Harrison Mills Farm in Agassiz on a picking adventure and they came back with buckets of beautiful hand-picked local hazelnuts.
Even better, Restaurant Chef Alessandro Vianello turned those buckets of hazelnuts into this tasting tour de force for you to enjoy.
AGGASIZ HAZELNUT TASTING MENU
November 14 - December 30, 2013
3 Course Table d'Hôte Menu
$59 per person, plus applicable taxes
Wild Mushroom and Hazelnut Veloute
Pickled Mushrooms, Preserved Hazelnuts, Hazelnut Oil
Milk Poached Veal Loin
Pickled Tongue Gribiche, Hazelnut Smoked Parsnip and Hazelnut Purée, Hazelnut Granola, Sous Vide Yams
Torn Hazelnut Financier
Carbonated Apple Gel, Aerated Horchata, Caramel Sauce, Hazelnut brittle, Roasted Hazelnuts
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Herons West Coast Kitchen
Located in the heart of Vancouver's bustling waterfront, Herons West Coast Kitchen is a destination of casual sophistication, capturing the warm allure of West Coast life complete with harbour and mountain views. From the flavours of the ocean to the stories of local farmers, Executive Chef Dana Hauser’s menus are a true expression of our unique regions and reflect the fresh, healthy, sustainable and seasonal texture of British Columbia.