Farmers market brunch tasting at Market by Jean-Georges restaurant inside the Shangri-La Hotel on Alberni Street on June 16, 2013.
I hit Shangri-La's farmers market and Market's rooftop patio for their special brunch menu. Every other Sunday throughout the summer, Executive Chef Wayne Harris and company take ingredients from each of the market's vendors to create a special three-course brunch meal.
This year, the Shangri-La folks were able to set up their upscale luxury farmers market on their outdoor plaza between the hotel and Urban Fare.
For our entrée, we had a grilled hanger steak with gingered shiitake mushrooms (from Ponderosa Mushrooms) and soy caramel emulsion (olive oil from Domenica Fiore). It was a tender, solid dish for the palette.
For dessert, Parisian style baker Jackie Ellis served up an assortment of French pastries. I was rewarded with a giant raspberry macaron from Beaucoup Bakery. It was light fairly but fruitfully decadent in its delectability. In all, it was a rather delightful meal and time at the market.
More | YVArcade
I hit Shangri-La's farmers market and Market's rooftop patio for their special brunch menu. Every other Sunday throughout the summer, Executive Chef Wayne Harris and company take ingredients from each of the market's vendors to create a special three-course brunch meal.
This year, the Shangri-La folks were able to set up their upscale luxury farmers market on their outdoor plaza between the hotel and Urban Fare.
For our entrée, we had a grilled hanger steak with gingered shiitake mushrooms (from Ponderosa Mushrooms) and soy caramel emulsion (olive oil from Domenica Fiore). It was a tender, solid dish for the palette.
For dessert, Parisian style baker Jackie Ellis served up an assortment of French pastries. I was rewarded with a giant raspberry macaron from Beaucoup Bakery. It was light fairly but fruitfully decadent in its delectability. In all, it was a rather delightful meal and time at the market.
More | YVArcade
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