Sweet Potato and Ginger Spring Rolls and Sweet and Sour Prawns – Raw Bar
From Raw Bar by Duncan Ly, as part out Valentine’s Day night on the town, we enjoyed two amazing appetizers in the Sweet Potato and Ginger Spring Rolls and Sweet and Sour Prawns. The $13 prawns and rice cakes are done tempura style with a sweet glaze and a touch of chilies for a kick of spice and the $9 ginger spring rolls showcase a nice combination of sweet and savoury with the crispy roll lending itself to the lightly seasoned sweet potato core.
Wine paired: Faggeto Prosecco
Nearly a year in the making, Soluxe Restaurant finally opened its doors on the corner of Centre St & 3 Ave SE in Chinatown. On my first visit, I tried the Tung Pao Meat with Steamed Bun ($15.75). This decadent braised pork belly dish is a signature recipe in Zhejiang cuisine.
$15.75 at Soluxe Restaurant, 302 Centre St. SE, 403-269-8888
My first visit to the Bow Valley Ranche, and I was lucky to enjoy dishes from the Valentine’s menu, as you can imagine with such a romantic property, they were booked solid on the day itself and had to run the menu over several days.
I started with Bison Two Ways, a slow, slow braised bison short rib with celeriac purée, and butter poached bison medallions too. Both perfectly executed and beautifully presented, two plate-licking appetizers.
Wild Boar Wellington – Bow Valley Ranche Restaurant
My chosen entrée from the Valentine’s menu was Wild Boar Wellington (one of the only meats I’ve learned in as many languages as possible so I don’t miss it on the menu when in Europe!).
Bow Valley Ranche’s arrived beautifully presented again – and deconstructed – with wild boar paté, mushroom confit and baby roast potatoes and carrots, and a little square hat of puff pastry on top of each tender and flavourful piece of meat.
— Linda Garson, editor-in-chief/publisher, @vineanddine
Hazelnut & Chocolate Pot de Crème – The Lake House
This is a dessert you can dive right into. Dunk your spoon into the rich Pot de Crème and try to get a scoop of each of the layers. Smooth the crème onto a chocolate wafer and top with the strawberry compote. All the elements combined make for a harmonious bite. We shared the dish among three people and it was just the right amount to satisfy my after dinner sweet tooth.
— Laura Lushington, digital media editor, @LauraLushington