Ugly Duckling Dinner Series IV at Royal Dinette

Ugly Duckling Dinner IV at Royal Dinette

www.royaldinette.ca

905 Dunsmuir St, Vancouver, BC

 

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

SNACKS

Galiano Blue Kale, Duck Skin Crumble, Fermented Squash Gut
Sunchoke Skin, Salt Cod, Toasted Seed
Beef Heart, Umeboshi Brine, Spent Levain Cracker, Herb Stem
‘Dilemma’ Cocktail

DINNER

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

 

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The Menu!

 

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Dilemma Cocktail- you could definitely taste the dill in the Dillemma!

 

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Beef Heart, Umeboshi Brine, Spent Levain Cracker, Herb Stem-  this was tasty and reminded me of beef tartare.

 

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Galiano Blue Kale, Duck Skin Crumble, Fermented Squash Gut- The kale was the perfect vessel for the squash and duck skin! Crispy and crunchy.. this was like a giant kale chip!

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Sunchoke Skin, Salt Cod, Toasted Seed- like a potato skin, but better. the salt cod filling was creamy!

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SOAHC Riesling 2014

 

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No. 2 Kohlrabi, Salmon Roe, Sea Vegetables- how the chefs got this kohlrabi to be so flavourful beats me. This plate tasted like you were eating different kinds of seafood!

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Celery Root, Herring Head Garum, Celery Leaf, Stinging Nettle, Whey Butter- I don’t even know how to describe the texture of this dish. It was kind of chewy, yet soft. I would compare it to eating a super tender piece of squid. I was amazed at the frothiness and lightness of the whey butter sauce.

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‘Stalk to the Hand’ Cocktail

 

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Sablefish Collar, Dried Galiano Corn Ear Dashi, Smoked Skin Furikake- Sablefish is a favourite fish of mine, as I’m sure it is for many others. The collar is the part that usually gets thrown away along with the head. It’s behind  sablefish’s main dorsal fin and is often overlooked. I’m glad that it did not get overlooked or thrown out because eating this was as good as eating the usual flesh that’s served.

 

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Pasta al Sangue, Crispy Bits, Preserved Cucumber- if I had to pick, I would choose this dish as my favourite of the night. Pasta al Sangue, also known as “blood noodles,” is made out of just that- pork blood. I didn’t notice a prominent “bloody” taste and I absolutely loved the texture combination of the crispy bits and the preserved cucumber. This dish was so on point for me, I wish it was a regular menu item!

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‘Let the Beet Drop’ Cocktail

 

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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.)

 

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Steamed Red Fife Bran and Honey Cake, Sake Kasu Caramel, Plum Kernel Kaffir, Quince Peel Vinegar- this dessert just screamed my name in the description alone. Bran and honey? Plus caramel, plus kaffir. Goodness. I would have licked the plate clean if I had been dining alone. In the corner.

 

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This item wasn’t included on the menu, so I’m going to make up the description myself. It’s probably completely off, but I would call this a Ginger Snap Ice Cream Sandwich. I have no doubt that the Ginger was foraged from some obscure corner of Galiano Island and that the cream in the ice cream was acquired in some super awesome way… just like every other ingredient that was used throughout this entire meal!

All in all, I thoroughly enjoyed this meal. The thought and care that was put into every bite I had of every dish is beyond me. If you (and possibly a date) are looking for a dining experience like none other, look into getting tickets for the next Ugly Duckling dinner. People ask me if it’s “worth it” for the price. If you’re a food/dining/restaurant lover, and appreciate the care that the chefs and kitchen put into the meal, you’ll love the experience. You’ll leave full, probably a little (or perhaps very) tipsy and gastronomically satisfied.

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