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Peak of the Season
August 02, 2013
SUMMER: A BC Day Plate from Salt Broadway

Now that Salt Tasting Room has expanded to a second location in Kitsilano (2585 West Broadway at Trafalgar), Vancouverites not only have two Salt Tasting Rooms to love, we also have double the opportunity to explore the best of our province's food and wine.

Salt Tasting Room has not only been a staunch supporter of BC wineries and local food producers since the original Gastown location opened in 2004, its unique tasting trio format -- a 3-glass flight of wine, beer or sherry matched to your choice of small-batch cured meats, artisanal cheeses and condiments (all listed on a wall-size chalk board) -- offers diners one of the best ways to sample their products in a relaxed, casual atmosphere.  Salt Broadway even offers a 12-seat outdoor patio!

In honour of BC Day, we asked Salt 2's General Manager and Sommelier, Kyle Gartlan-Close, to compose an all-BC Plate featuring some of his favourite local combinations.

 


Descriptions are by Kyle Gartlan - Close. Pairings are shown left to right in the photo above.



FIRST PAIRING
: "The Ash-Ripened Camembert is from Salt Spring Island's Moonstuck Cheeses. The cheese has a little bit of smokiness, and of course all that wonderful buttery quality of camembert. We've counterpointed this with some freshness and sweetness via a little pot of wildflower honey from Similkameen Apiaries in Cawston."

In the glass: "The 'Summer of Riesling' is going on right now so I wanted to have some local Riesling in the mix. This wine is from Bernd and Stefanie Schales, the amazing husband and wife team at Eighth Generation Vineyards in Summerland. (The winery's name comes from their family's eight-generation history as winemakers.) This wine is a beautiful, off-dry style of Riesling that tastes like a basket of stone fruit, with honeyed notes on the nose and a nice quality of slate-i-ness on the palate. It ties in well with the sweetness of the honey, but also balances the beautiful, creamy texture of the cheese. The high acidity of the wine is what makes that almost lemon sherbet-y taste on the palate when you experience it all together."


 

MIDDLE PAIRING: "We're moving on to the meats, so next up is an Elk and Huckleberry Salami from Vancouver's Woodland Smokehouse. Here you get the tart fruitiness of the huckleberries combined with the lean fat texture and slight gaminess of the elk meat. BC cherries are at their peak right now so we want to showcase them, and these ones paired with the salami are from Picker Shack Orchard, a property near the Naramata Bench owned by (Salt Tasting Room partner) Scott Hawthorne."


In the glass: "This Gamay Noir wine is a little project that Heather Hospitality Group has been working on with the good people at Okanagan Crush Pad. This is our first release, our first crush with them, and the grapes come from the Cerqueira vineyard near Oliver. The BC Gamay displays the earthy, dusty characteristic of the South Okanagan Valley ... along with that black cherry/strawberry core which ties in so nicely with the fresh cherries, and at the same time balances the weight of the salami."



THIRD PAIRING: "We serve a lot of Vancouver's Moccia Urbani artisan meat products so we wanted to feature them on this BC Plate. Here we have one of their sweeter styles of salami - a Fig Toscana. It's based on a traditional Tuscan-style salami, but made with pasture-raised BC pork and dried figs. We've paired it with a housemade caramelized onion and date jam, so you get that nice little bit of heat from the onion, as well as the smooth texture and chocolate-y nature of the dates."

In the glass: "We've gone a little crazy here and poured a La Frenz Tawny Port. This is Jeff Martin's project on the Naramata Bench. He uses his Syrah grapes to make his Port and I think its the best Okanagan example of a Port-style dessert wine. I like its rich pluminess and chocolate notes, as well as the little hints of toast and the oak that come through. There's a nice acidity that comes through as well, and that supports the sweetness of the dates in the jam, as well as the oily texture of the salami."


Photo Gallery



Answering the call for more lunch destinations in Kitsilano, Salt Tasting Room will open for lunch later this summer. And, coming this fall, the eatery will open for brunch—a weekend ritual for local residents.

Salt Tasting Room’s new Kitsilano location is situated at 2585 West Broadway, 604-428-0339 and is open Tuesday to Sunday from 4 p.m. to midnight. Visit www.salttastingroom.com or follow on Twitter @SaltTastingRoom for more information.


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