One of Vancouver’s favourite Gastown restaurant & bars brings in local food producers from areas all over Canada’s West Coast as key ingredients in their menus. Tuc Craft Kitchen’s summer menu is food that needs to be shared.
Chef Roy Flemming has brought his A-game to the table, with dishes like these:
Curado is a Latin term for “cured”, and this pork from Gelderman Farms in Abbotsford are raised ethically, and then Chef brines, braises, and roasts the meat including the skin to get it extra crispy. The result is a tender/crispy dish where a little goes a long way.
Seafood Tamarind Bisque
This bisque is based on a Thai soup recipe with loads of tamarind, sour orange, dried shrimp paste, and curry. “This summer we’re serving ours with local catch (depending on what’s freshest – could be rockfish, ling cod, steelhead, or halibut)” says Chef Flemming. Throw in some Salt Spring mussels and white prawns, all certified Ocean Wise, garnish with Surrey BC’s Barnston Island Farms greens, and soups on y’all!
Crispy Egg & Bacon
Scotch eggs are a thing in the UK, and those in-the-know locally have been tucking in to these with gusto – Tuc has served some 35,000 of them since opening their doors 4 years ago. It’s a Golden Valley Farms free-run egg wrapped in bacon then dipped in tempura batter and deep-fried. Yup. We know.