Vancouver’s YEW Restaurant + Bar at the Four Seasons Hotel was the venue for our first event of 2008 – an exciting brand new location, modern and elegant and designed to capture the essence of British Columbia’s natural environment with lofty ceilings, wood paneled walls and a floor-to-ceiling sandstone fireplace to emanate warmth and comfort.
Our evening started with a no host bar before dinner – an ideal opportunity to socialize and chat with old and new friends. Following a brief presentation by Restaurant Chef Stephen Clark regarding the philosophy of the kitchen and the restaurant, we started with a delicious parsnip and coconut soup with Dungeness crab and coconut chips which paired well with a 2006 Cedar Creek Platinum Reserve Chardonnay followed by a red salad of beets, red leaves, roasted peppers, grapefruit sections and goats’ cheese. Our main course was a succulent slow braised lamb shoulder, rich and comforting, with shaved zucchini and potato and onion terrine and a 2001 Château Potensac red Bordeaux. Our dessert wine was a 2003 Clos du Château Mosny sur Loire Moelleux, a delicious medium sweet chenin blanc that stood little chance with the decadently rich whipped Morello cheesecake with cherry crumble and Jubilee glaze. We finished with a 1978 Fonseca Guimaraens vintage port accompanied by chef’s mignardises – a delightful end to a lovely evening.
Our thanks go to Chef Stephen Clark and Restaurant Manager Amir Vahdani and the rest of the YEW team and to Jackie McAllister for her accolade and David Spurrell for his illuminating comments on the wines of the evening.