604 Foodtography

How’s this for blast from the past? I’m just clearing out old posts that never got published, written or anything like that. Think of it as spring cleaning of some sort!

So this is from Dine Out Vancouver 2009. Seeing as how this years Dine Out Vancouver is at the end of this month, I thought I would post this. This was when I first started to take pictures of food.  I can’t recall exactly why I picked this particular restaurant, especially since it’s all the way out in Steveston. I think I was hoping that it would have a nice dockside view but when I got there, it was nowhere near the docks. Way to impress the lady friend Kevin…but the menu did sound very promising indeed. Let’s see if it delivered…

Anyways, onto dinner. The interior was quaint, not a lot of seating but there is patio available which I think would be great to chill out on in the sunny summer days. We both had the $28 three course set menu… and here we go.

Thai Prawns.
Coconut milk and green chili reduction accenting fresh tiger prawns and served with garlic baguette.

Just three prawns…and they weren’t even big. Nothing impressive, I recall it being a very mild sauce.

Pointed New York.
“AAA”8 oz New York strip loin prepared to your liking, finished with Okanagan goat cheese and a Balsamic Vinegar reduction. Served with potatoes and seasonal vegetables.

Okay, let me just make this public. I love goat cheese. Some say the taste of goat cheese is really strong and potent, but I think it’s absolutely delicious and if used in the right dishes or in the right way, can add a whole new dimension of flavour.

Never would I have imagined to put it on top of a steak though. I need to get some and have it with my steak, yum. There was plenty of Balsamic Vinegar reduction to go along with my steak and mashed potatoes, which provided some great tang and sweetness. The steak was medium rare like I ordered, and combined well with the two different flavours.

Pork Tenderloin.
Marinated pork medallions, seared then baked, apple salsa garnish. Served with potato and vegetable of the day.

The initial bite of the pork reminded me of eating a chorizo…well of course, it’s pork. The apple’s were still crunchy and had a little spiciness to it. Putting these two ingredients together obviously works very well. If I am to remember anything from foods class during highschool, it’s that apple and pork always go together!

Creme Brule.
Homemade in house Brule, accented with the liqueur of the week. [was Frangelico when I went]

Wow. I have never seen so much creme brule before. I expected a ramekin, but instead I got a soup bowl serving. I asked what the liquer was being used, and it was Frangelico, so I knew to expect a hazelnut-ty flavour. Indeed, I could pick out the flavor. The crust made a satisfying crunch when I dug my spoon in, which is always a good sign of a creme brulee made well.  As for the creme itself, wow was it ever rich. I could only manage half the bowl and I had to switch plates.

Mom’s Chocolate Cake.
Hey! It’s my Mom….What can I say? I opened this place just to sell it.

The cake was so dense, and it wasn’t overly sweet. Seems like it was a semi-sweet cocao / chocolate, and was accompanied with a chocolate mousse made with reduced absolut raspberry. The little decoration on the side is honey over chocolate, with three drops of raspberry. I could eat more of this than the creme brulee, it was just too much.

Though this is over a year ago by now at this time of posting, The Point was definitely a positive experience for my DOV 2009. I’d probably go back but for special occasions.