The Quantum beef in the tajarin, a Piedmontese ribbon pasta, is definitely a disguise. Tajarin pasta dish at the Elephant restaurant in Vancouver. It’s washed several times to make that happen and then it’s very lightly flavoured with the cheese and strewn with turnips and crushed peanuts. The al dente rice grains are fluffed, light and separated. The XO sauce creates a yummy umami in the folds and crevices of sweet and buttery salanova lettuce.Īnother unique and lovely dish was Aged Rice, with Taleggio cheese, turnip and peanuts. “Western cuisine is so detached from food in general. This advertisement has not loaded yet, but your article continues below.
It really opened my eyes to thinking differently and saying yes to everything,” she says of the months of pivots and thinking outside the box. It changed our idea of operating a business in challenging Vancouver. We learned these muscles through the pandemic. Soon, it became Hanai, a Hawaiian-influenced spot, which I’ll be writing about down the road. “We threw a lot of spaghetti at the wall to see what stuck,” Ellis says of the Ugly Dumpling space. Miki Ellis and Stephen Whiteside, operators of Dachi and the late Ugly Dumpling, two busy Eastside restaurants, went with their gut rather than consider business plans when Ugly Dumpling business partner and chef Darren Gee moved to Japan. The pandemic might have altered business strategies for some seasoned restaurant operators. The next issue of Sunrise presented by Vancouver Sun will soon be in your inbox. If you don't see it, please check your junk folder. Manage Print Subscription / Tax ReceiptĪ welcome email is on its way.Vancouver Sun Run: Sign up & event info.
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