“Ugly Duckling” Dinners Calls Attention to #NoFoodWasted

Ugly Duckling dinners showcases usually overlooked and often discarded offcuts

Royal Dinette Chef/Owner David Gunawan’s waste-not, want-not culinary values come into focus this fall with a duo of Ugly Duckling Dinners on Oct. 20 and Nov. 24 that will feature underutilized, often disposed scraps and offcuts.

Already one of Vancouver’s thought leaders in locally sourced and sustainably procured farm-to-table cuisine thanks to his award-winning restaurant Farmer’s Apprentice and natural wine bar Grapes & Soda, Gunawan now turns his attention to highlighting sustainability and food-waste awareness where the “ugly ducklings” of the culinary world will take centre stage on each plate.

“There’s a certain playful tone and dichotomy to the term ‘ugly duckling’,” says Gunawan, “But it speaks to the notion of transformation, and in turn, the notion of sustainability — to try and prevent waste by finding ways to use it in a more conscientious and efficient manner. We want to educate people about thoughtful food consumption and show them that they don’t need to throw these pieces away.”

Gunawan’s Ugly Duckling Dinners take their cue from such acclaimed fellow chefs as Matt Orlando of Amass Restaurant in Copenhagen, Denmark and Dan Barber of New York’s Blue Hill restaurant, who hosted the zero-waste pop-up, “wastED”.

In similar fashion, Gunawan will transform a host of common cast-offs like stems, stalks, leaves, rinds and even coffee grounds into a delicious five-course menu designed to both inform and educate guests on the importance of making the most of what local producers, pastures and farms provide — Egg Shell-clarified Chicken Consommé, Baked Potato Skin Mousse and Coffee Ground-infused Ice Milk are just a few examples of what guests could expect.

Tickets

Royal Dinette’s Ugly Duckling Dinners take place on Tues., Oct. 20 and Tues., Nov. 24 at 6:30 p.m. Tickets are available online at http://www.royaldinette.ca and include a five-course menu with beverage pairings for $79 per person, plus tax and gratuity.

The post “Ugly Duckling” Dinners Calls Attention to #NoFoodWasted appeared first on Food Persuasion.

Village Bistro Opens in West End
Posted: 05 Oct 2015 01:24 PM PDT
interiors

Village Bistro opens in West End. The concept has been reimagined by the original owners to serve as a casual West End staple. Village Bistro will offer comfort food with Canadian flavours, and a menu entirely made-from-scratch.

Lips Resto opened in May 2015 following a $1-million conversion of an all-you-can-eat sushi restaurant. The concept of sophisticated sharing plates with international flavours missed the mark, and it was quickly learned that the neighbourhood craved honest, unpretentious food. The restaurant closed its doors in September and behind papered windows Village Bistro was born.

In creating his new menu, Chef-Owner Curtis Demyon, formerly executive chef at The Fish House in Stanley Park, has channeled his Canadian heritage. With his prairie roots and extensive experience with West Coast seafood, he channels the country’s rich flavours.

Guests can still expect great value with hearty entrees all priced under $20. Notable dishes include:

lips

– Cassoulet: House-made garlic sausage, confit Brome Lake duck, roasted pork belly, oven roasted tomato, root vegetables

– Beef Short Rib: Roasted cauliflower, brocollini, Alberta barley risotto, blue cheese, natural jus

– Herb roasted Fraser Valley Chicken: Saskatchewan wild rice and bacon pilaf, roasted root vegetables, blueberry jus

The 100-seat room, created by Sheffield Design Studio, evokes old-world bistro charm with modern industrial accents. Comfort is key with custom-made caramel leather chairs, rich wall coverings, and warm lighting installations. A wall of sliding windows opens to connect to the energy of Davie Street.

Village Bistro is located at 1143 Davie Street and will be open for happy hour and dinner 7 days a week. Brunch service will begin in November.

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