Diner Amîcal, Yellow Door Bistro
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-
Sourdough & Butter
Artic Char In A Jar
Icy Waters Artic Char, Crispy Pork Belly, Aerated Smoked Potato
– Yalumba Eden Valley Viognier, 2018–
BC Dungeness Crab, Scallop, Charred Squash & Foie Gras Terrine
Wine Jelly, Asian Pear
–Joseph Drouhin Saint Veran, 2018-
Under The Snow…
White Truffle & Parsnip Custard, Yellow & Black Chanterelles, Macadamia Nut
– Domaine Carneros Estate Pinot Noir, 2017-
Squab On a Log
Aged Crown Roast Squab Breast, Rillettes, Roast Strawberry, Liver Mousse
–Valpio Chianti Classico, 2017-
Grapefruit & Gin
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-
Fonesca Porto | Baileys | cold brew coffee
Crème Brulée & Chocolate Tart
Hazelnut Crust, Mocha Ice Cream
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
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!