BC Business
Andrew Wong, Wild Rice | BCBusiness
Savour the little-known cousin of the spot prawn, revel ?in a celebration of all the province’s bounty, then wash down a candied prawn with a revolutionary cocktail. Ask an Oenophile The Expert: Andrew Wong, owner of the new Wild Rice at River Market at Westminster Quay.? The Dish: Side-stripe shrimp toast sticks with sweet chili lime sauce, $7 ? The Pairing: JoieFarms, A Noble Blend, 2010, Naramata Bench, Okanagan Valley, $44?
The Expert: Andrew Wong, owner of the new Wild Rice at River Market at Westminster Quay. The Dish: Side-stripe shrimp toast sticks with sweet chili lime sauce, $7 The Pairing: JoieFarms, A Noble Blend, 2010, Naramata Bench, Okanagan Valley, $44
Shrimp toast is classic dim sum. It’s a mix of shrimp, herbs, a touch of anise (our secret ingredient) and a sprinkling of sesame seeds layered on toast and deep-fried in the fryer.
We use side-stripe shrimp from Northern B.C., which is easily one of the most sustainably harvested shrimps in the shrimp and prawn family. They are somewhat hidden in the shadow of B.C.’s spot prawn – and they are a little smaller, so they can be a pain to work with – but they are truly delicious in their own right.
JoieFarms’ A Noble Blend is the perfect complement to this palate pleaser. It’s a fine aromatic white, crafted in the tradition of an Edelzwicker, the traditional Germanic varietal blend of the Alsace region of France. It’s a delicate enough wine that it does not overpower the sweet taste of the shrimp, yet because it is a blend of aromatic grapes it works very nicely with the spice in the sweet chili lime sauce.
The 2010 vintage has more Riesling than previous years, but there is still plenty of Gewürztraminer in the mix with a bit of Pinot Auxerrois and Pinot Gris. The result is a fresh, citrusy white that can handle a variety of appetizers and small plates.
What keeps us coming back to newly opened Chinois in Yaletown – besides the restaurant’s decidedly current interior with work by local contemporary artist Vince Dumoulin and its “I-can’t-stop-at-just-one” delicious candied prawns? The custom-crafted cocktails, of course. Most notably, beverage director Jimmy Shelton’s revolutionary Chairman Mao. Here’s the how-to: In a shaker glass, mix 1 oz Chivas Regal scotch, 1 oz Cointreau, 1 oz fresh-squeezed lemon juice, 1.5 oz smoked plum juice (found at most Chinese markets) and a ½ oz black tea and peppercorn syrup (simple syrup made with szechuan peppercorns and black tea) with 5 oz egg white for texture. Strain over ice into a rocks glass and garnish with a pickled plum. $11, facebook.com/ChinoisRestaurant
Christmas may be over for another year, but we can always keep giving, and have fun doing it! This month, Liberty Wine Merchants has once again recruited B.C.’s finest food and beverage purveyors for Taste B.C. Now in its 18th year, the annual fundraiser – supporting Oak Tree Clinic at B.C. Children’s Hospital – brings the province’s top wine, beer and spirits together with tasty fare from our best local restaurants. Plus, there is live music, door prizes and a silent auction. The event takes place January 24 from 4:30 to 7:30 p.m. at the Four Seasons Hotel in Vancouver. See you there. Tickets $49.99 at Liberty Wine Merchant stores, tastebc.wordpress.com