Matt Daw

thedryage: what’s good: a fully loaded salumi board the salumi...

Sat, 21 Jan 2012 22:44:21 -0500

what’s good: a fully loaded salumi board

the salumi we make and server within the restaurants is always changing and delicious, and represents better than anything else that we do, what we’re all about. every last piece of everything turns into something, and if we’ve done our jobs right, it tastes like hard work. this salumi board is full of what’s good.

Their salumi does taste like hard work. I’m a big fan.

Using the whole duck… Sautéed breasts for dinner. Render...

Tue, 10 Jan 2012 21:28:53 -0500

Using the whole duck…

Sautéed breasts for dinner. Render duck fat from the extra skin. Cure and confit legs. Stock with the rest!

So good! thedryage: what’s good: stuffed trotters i stuffed...

Fri, 09 Dec 2011 00:35:58 -0500

So good!

thedryage:

what’s good: stuffed trotters

i stuffed these bad boys or girls with quince & raisins from milan, as well as local chanterelles, apples and pulled pork. we then cooked ‘em sous vide and will slice and sear them on the plancha and serve them with some goodness over the weekend. yummy.

Sooke Harbour House - June 25, 2011

Thu, 30 Jun 2011 00:40:00 -0400

We had the pleasure of dining and an overnight stay at Sooke Harbour House over the weekend. So relaxing, highly recommended. Here’s the tasting menu we enjoyed, plus some iPhone pics…

Rustic Arugula & Pink Lady Apple Soup
With smoked Albacore Tuna loin, shaved apple, chervil salad, and leek oil

Seared Sockeye Salmon
Served with Purple Potatoes, Basil, Mint, Morels, Ragley Farm Snap Peas, English Peas and shoots, chive creme fraiche, Arugula oil, and candied walnuts

Chilled & Cured Pork Medallions
Three served with Soba Noodles, Sea Lettuce, and organic Soya Bean salad.
Beet jam, Daikon Radish, Shungiku
Cilantro and carrot with miso ginger-tamari emulsion
Ragley Farm Turnips, and sweet chili oil

Panfried Silver Grey Rockfish
With Dungeness Crab, basil and Plum Roma Tomato Vinaigrette, Sweet Cicely emulsion, Sweet Tooth Peppers and braised Daikon Radish, smoked fish spaetzle, Savoy Cabbage saute

Organic Roasted Duck Breast
Presented with a confit of French Fingerling Potatoes, Ragley Farm Lacinata Kale, heirloom carrots, roasted duck and Summer Savoury meat stock reduction, Anjou Pear and butternut squash coulis

Day Lilly Brioche
Served with oven-roasted Lavender Roma Tomato compote and Fig Leaf ice cream

Plate of Artisan Cheeses
Hillary’s Cheese Company (Cowichan Bay) - Belle Ann and St. Clair
Moonstruck Cheese (Saltspring Island) - White Grace and Beddis Blue

Belly Rack at Refuel They don’t come around often, and...

Thu, 21 Apr 2011 13:54:12 -0400

Belly Rack at Refuel

They don’t come around often, and when they do they sell out quickly. Dry cured and slow cooked. Totally yummy.

Spring in Vancouver

Mon, 11 Apr 2011 22:09:24 -0400

Spring in Vancouver

On Corkage

Thu, 17 Mar 2011 18:35:00 -0400

On Corkage:

Jake at Cherries and Clay takes a great stab at justifying the legalization of BYO wine / corkage in BC restaurants. It’ll be a happy day in our household if that happens. It’s a privilege we’d use rarely, but it would be great to have the option… and to know that it’s priced such that the restaurant isn’t suffering for it.

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide

Sat, 12 Mar 2011 18:52:33 -0500

The Ultimate In-N-Out Secret Menu (and Super Secret Menu!) Survival Guide:

Kenji over at Serious Eats took on the awesome/herculean task of eating the entire secret menu at In-N-Out Burger. I’m in for a 2x2 protein style with a whole grilled onion.

I just got a kick in the pants to start posting here again....

Thu, 24 Feb 2011 14:08:57 -0500

I just got a kick in the pants to start posting here again. Here’s my favourite video of the week… Grant Achatz and Craig Schoettler doing a walkthrough of their new custom bar setup at Aviary. I’ll definitely make a trip to Chicago to check this out!

wd~Bentley - Course 9 Chocolate Ganache with Raspberry, Long...

Tue, 12 Oct 2010 21:59:00 -0400

wd~Bentley - Course 9

Chocolate Ganache with Raspberry, Long Pepper and Ricotta

2006 La Cappucina Passito ‘Carmenos’ Carmenere Oseleta, Veneto Italy

Ah, the final course. Please imagine I didn’t take a big scoop out of the right hand side… Yummy.

wd~Bentley - Course 8 Lemongrass Mousse with Jackfruit, Brown...

Tue, 12 Oct 2010 21:56:18 -0400

wd~Bentley - Course 8

Lemongrass Mousse with Jackfruit, Brown Sugar and Whole Wheat Sorbet

2009 William Downie Petit Manseng, King Valley Victoria Australia

wd~Bentley - Course 7 Lamb Loin, Black Garlic Romesco, Soybean,...

Tue, 12 Oct 2010 21:46:21 -0400

wd~Bentley - Course 7

Lamb Loin, Black Garlic Romesco, Soybean, Pickled Garlic Chive

2008 La Violetta ‘La Ciornia’ Shiraz, Great Southern WA Australia

wd~Bentley - Course 6 Cured Venison & Consomme with...

Tue, 12 Oct 2010 21:43:42 -0400

wd~Bentley - Course 6

Cured Venison & Consomme with Salsify, Chestnut & Scallop

2007 AN Negra Vit ‘AN/2’ Callet Montenegro Syrah, Mallorca Spain

wd~Bentley - Course 5 Pork Belly with Wattle, Garlic Milk &...

Tue, 12 Oct 2010 21:39:54 -0400

wd~Bentley - Course 5

Pork Belly with Wattle, Garlic Milk & Rhubarb

2008 Occhipinti ‘SP68’ Frappato Nero d’Avola, Sicily Italy

I got excited about pork belly and cut into the back piece before taking the photo… Oops!

wd~Bentley - Course 4 Sea Trout, Snow Pea, Fried Taro,...

Tue, 12 Oct 2010 21:36:36 -0400

wd~Bentley - Course 4

Sea Trout, Snow Pea, Fried Taro, Cherry-Black Bean

1999 Leroy Bourgogne Chardonnay, Burgundy France

wd~Bentley - Course 3 Mudcrab Roll, Salt ‘n Vinegar...

Tue, 12 Oct 2010 21:34:08 -0400

wd~Bentley - Course 3

Mudcrab Roll, Salt ‘n Vinegar Chips, Celery Mayonnaise

2008 Claude Courtois ‘Les Cailloux du Paradis’ Romorantin, Loire Valley France

This was the wine of the night… I don’t tend to like oxidative whites but those notes are so well integrated in this wine. Will keep an eye out for it when I get home.

wd~Bentley - Course 2 Scrambled Egg Ravioli, Charred Avocado,...

Tue, 12 Oct 2010 21:25:47 -0400

wd~Bentley - Course 2

Scrambled Egg Ravioli, Charred Avocado, Kingfish

2008 Zind Humbrecht Riesling, Alsace France

wd~Bentley - Course 1 Octopus, Black Olive & Cucumber NV...

Tue, 12 Oct 2010 21:22:35 -0400

wd~Bentley - Course 1

Octopus, Black Olive & Cucumber

NV Genevat Cremant de Jura ‘La Combe’, Jura France

wd~Bentley

Tue, 12 Oct 2010 21:19:46 -0400

Last night, I took in the 9 course “wd~Bentley” tasting menu, a collaboration between NYC-based wd~50 and the Bentley. The food, wine pairings and service were all excellent. Menu/pics to follow.

I’m hoping to get back to the Bentley on Thursday night when their regular menu returns. I do love restaurants with amazing food and wine in a relaxed/casual environment.

Sepia’s Spring Set Menu - Course 4 “Chocolate...

Thu, 07 Oct 2010 22:54:47 -0400

Sepia’s Spring Set Menu - Course 4

“Chocolate Forest” Soft Chocolate, Lavender Cream, Sour Cherry Sorbet, Licorice