Cast-offs, offcuts and scraps considered the “Ugly Ducklings” of the culinary world get their moment once again on Tuesday, March 22 when Head Chef Jack Chen teams with visiting Galiano Island chef Jesse McCleery to play host to our fourth Ugly Duckling Dinner.
UGLY DUCKING IV MENU
Galiano Blue Kale, Duck Skin Crumble, Fermented Squash Gut
Sunchoke Skin, Salt Cod, Toasted Seed
Beef Heart, Umeboshi Brine, Spent Levain Cracker, Herb Stem
No. 2 Kohlrabi, Salmon Roe, Sea Vegetables
SOAHC Riesling 2014
Celery Root, Herring Head Garum, Celery Leaf, Stinging Nettle, Whey Butter
‘Stalk to the Hand’ Cocktail
Sablefish Collar, Dried Galiano Corn Ear Dashi, Smoked Skin Furikake
Osake Junmai Nama Sake
Pasta al Sangue, Crispy Bits, Preserved Cucumber
Clos de la Roilette Fleurie Gamay Noir 2014
Chewy Grain, Duck Yolk, Beetroot, Kvass
‘Let the Beet Drop’ Cocktail
Fermented Potato Skin Bread, Smoked Kelp Butter, Burnt Leek Top
Steamed Red Fife Bran and Honey Cake, Sake Kasu Caramel,
Plum Kernel Kaffir, Quince Peel Vinegar
Jean Paul Brun FRV Ancestral Method Gamay Noir NV
Tickets include a six-course menu with beverage pairings for $79 per person, plus tax and gratuity. Five percent of sales will be donated to Les Dames d’Escoffier BC Chapter for their Service Excellence Scholarship Fund in honour of Tina Feneza.
As Royal Dinette prides itself on placing a premium on the availability and seasonality of all ingredients, the Ugly Duckling Dinner Menu is subject to slight changes, and substitutions are politely declined.
All of the above was taken from Royal Dinette’s website www.royaldinette.ca
Chewy Grain, Duck Yolk, Beetroot, Kvass- just beneath the slice of beetroot was a raw duck yolk! As a fan of runny yolks, I thought the yolk was the perfect binding for the chewy grains. It reminded me of Japanese yukke dishes (where theres a raw egg and you mix it into the meat/rice.)