february-26-2021

Diner Amîcal, Yellow Door Bistro

Hotel Arts

February 26, 2021

 

 Ashley James, Vice Chargée de Presse

 Our first gathering of 2021, looking out of the window onto 12th Avenue this evening was very special. Complete with a fresh dusting of snow, feeling as though one were dining in a snow globe.

Being so spread out throughout Yellow Door was very unique, we toasted friends across the room, celebrated birthdays, and were slightly less formal than usual. It was wonderful to be together, 6 feet apart.

 Similar to Azuridge we were seated for our reception.

Cocktail Reception Snacks

“Chips & Dips” Caviar & Smoked Onion Crème Fraiche
“Prawn Cocktail” tempura prawn, tomato & horseradish gastrique
Smoked Oyster Chowder
Taittinger Brut Reserve-

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Dinner

 Sourdough & Butter

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 1st Course

 Artic Char In A Jar
Icy Waters Artic Char, Crispy Pork Belly, Aerated Smoked Potato
Yalumba Eden Valley Viognier, 2018

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 2nd Course

 BC Dungeness Crab, Scallop, Charred Squash & Foie Gras Terrine
Wine Jelly, Asian Pear
Joseph Drouhin Saint Veran, 2018-

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 3rd Course

 Under The Snow…
White Truffle & Parsnip Custard, Yellow & Black Chanterelles, Macadamia Nut
Domaine Carneros Estate Pinot Noir, 2017-

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 4th Course

 Squab On a Log
Aged Crown Roast Squab Breast, Rillettes, Roast Strawberry, Liver Mousse
Smoldering Log
Valpio Chianti Classico, 2017-

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Palate Cleanser

Grapefruit & Gin

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 Main Course

 Canada Prime Beef Tenderloin & Short Rib Wellington
Celery Root, Caramelized Beet, Broccolini, Crispy Potato, Grainy Mustard Jus
Premiere Napa Valley Auction wine, White Rock Vineyards, Castor and Pollux, 2010 Napa, Cabernet Sauvignon-

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 Whispering Port
Fonesca Porto | Baileys | cold brew coffee

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Dessert

Crème Brulée & Chocolate Tart
Hazelnut Crust, Mocha Ice Cream

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Toni-Marie Ion-Brown along with David Tetrault gave the accolade for the evening. The entire Yellow Door team deserves recognition for how well the evening came together.

The first item of note was the sourdough, Scott has devotedly kept this sourdough starter alive through Covid so that Yellow Door would be able to continue to have their house made sourdough once we could come together again.

Quinn was praised for his ability in 2019 host a national audience, but to also cook for us on a smaller scale, have fun with food, and take familiar ingredients and bring them to us in unique ways. The fun twist of rhyming, Arctic Char in a Jar, along with Squab on a Log, adding a touch of whimsy. Even the log was warm to the touch when it was served.

Dessert in a glass, the Whispering Port (created by Holly), took dessert to a new level, it was served slightly prior to the Crème Brulee, and made for a sublime finish.

With the heart of the house and the brigade assembled it was time to announce the plate recipients for the evening.

For the Heart of the House Quinn Staple, Executive Chef

And

The front of the house plate went to William Blennerhassett, Yellow Door General Manager.

This dinner gives us hope that we will rise again, and that other establishments will be able to achieve what was accomplished this evening. What a great way to spend an evening, get out of the house, and see friends that we have been separated from for too long.

Vive la Chaîne!

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