A Taste of YEW’s Monthly “Fresh From” Menu

Last week, I visited Yew restaurant + bar to sample Chef Oliver Beckert’s new $35, three-course “Fresh From…” prix-fixe menu, focusing on seasonal ingredients sourced close to home. Each month the menu features a main ingredient supported with complementary in-season produce.

This visit had us tasting August’s feature of peaches and pork as well as sampling from the upcoming September theme of Dungeness crab and corn.

^ Iced bourbon cocktail with fresh mint and peach

A nice, smoky sweet bourbon cocktail with fresh peach slices enlivened our palates and started us on our way…

^ Dungeness Crab Salad with grapefruit segments, jicama, & parsley water

^ Sloping Hills Farms Pork Belly & Sablefish beet greens, okanagan peach

^ Berkshire Pork T-Bone corn & white bean succotash, caramelized apple jus

Next, it was award-winning pastry chef, Wayne Kozinko’s time to shine with his fantastic miniature desserts. Each selection is $3 and only available during lunch and brunch service.

^ Dessert trio: Raspberry Parfait w/ Lemon Creme & Hazelnut Crumble, Sweet Corn Panna Cotta, Mango Ravioli Fruit Consomme

The mango ravioli shooter looked exactly like a raw egg, but it was a delicious exploding fruit bubble in the mouth. Brilliant!

^ A closer look of that Mango Ravioli and Fruit Consomme

And the finale, if the ravioli wasn’t enough, were some sweet tart jellies made from Kalamansi, a small Southeast Asian citrus fruit, popular in Filipino cuisine.

^ Kalamansi Fruit Jellies

YEW restaurant + bar
791 West Georgia | Vancouver
Tel: 604.692.4939
website

~ PK