Here’s a quick preview of another dish we’ve been working on in Oru-
Egmont Sturgeon and Bella-Bella Hump-backed Prawn Cassoulet, topped with local Caviar…
the Sturgeon is from an Ocean Wise hatchery in Egmont, and these Hump-backed prawns from Bella-Bella are really nice – something Steve Johansen at Organic Ocean just turned me onto for the first time about a month ago- they’re quite meaty, not as sweet as the side-stripes and spot prawns, and they specifically work really well in the cassoulet because it’s cooked down with a prawn bisque base…
we use our own house-made maple bacon to bring it some sweetness, and finish it full circle with some Northern Divine Caviar, a sustainable, Ocean Wise caviar from white sturgeon in Sechelt, on the Sunshine Coast…
this is going to be on a tasting menu the whole month of February, (after Dine-Out Vancouver, but we’ll talk more about that later 