The Lobster & The Pig: Meat and Seafood Lovers Unite at Vancouver’s YEW Seafood

March 27, 2013 in News
LOBSTER, 'Cauliflower' Raw, Roasted, Brown Butter & Birch Syrup Puree, Kale Pesto, Kale Sprout Cashew

LOBSTER, ‘Cauliflower’ Raw, Roasted, Brown Butter & Birch Syrup Puree, Kale Pesto, Kale Sprout Cashew

Whether you’re a meatatarian or consider yourself more of a piscivore, YEW seafood + bar at Four Seasons Hotel Vancouver has you covered. Yes, it was a true celebration of Surf ‘n’ Turf, hosted by the finest chefs in the meat and seafood business. Four Seasons Hotel Vancouver Executive Chef Ned Bell of YEW + bar joined forces with Connie DeSousa and John Jackson of Calgary’s distinctive CHARCUT Roast House located at Le Germain Calgary, for a special culinary event lovingly referred to as “Lobster & The Pig.”

Hocks, hunter sausage & hominy.

Hocks, hunter sausage & hominy.

This five-course dinner pitted Executive Chef Bell of YEW, an Ocean Wise fish lover, against John Chefs Jackson and Connie DeSousa, two award-winning meat-aholic chefs.

The evening kicked off with a champagne and seafood reception followed by an inspired dining “lobster and pig” collaboration including creamy lobster bisque with hints of vanilla and pineapple, as well as Chef Bell’s Lobster “Cobster” Salad. These sublime starters were followed by an extravagant main course, where chefs DeSousa and Jackson showcased their family-style ham hocks, Roast House Blood Sausage and Hominy. To complement, dishes were paired with local wines from Sumac Ridge Estate Winery, Meyer Family Vineyards, Tinhorn Creek Vineyards, Le Vieux Pin, Painted Rock Estate Winery, and Orofino Vineyards. Inventive YEW cocktails by Head Bartender Justin Taylor, made their debut, including The Claw, garnished handsomely with a generous lobster claw, as well as The Hoof, garnished with bacon.

The Hoof at YEW

DeSousa and Jackson are the talented chefs responsible for the acclaimed meat-centric cuisine that has earned CHARCUT a place on both enRoute and Maclean‘s magazines’ “Canada’s Best Restaurant” awards lists. Connie is also known for her third place finish in the first season of “Top Chef Canada.”

“Ned is a chef’s chef who we have wanted to collaborate with for a while now,” says Jackson. “Thanks to VISA Infinite for pairing us up. This night had all the right ingredients for an ultimate surf ‘n turf experience.”

For his part, Chef Bell is outgoing and passionate about his craft, with an unrelenting energy and enthusiasm for sustainable farm-to-table food. Naming his own food philosophy “globally inspired and locally created,” Bell believes that a great meal begins with premium ingredients, sourcing the best of what is available locally and seasonally.

“Our collaboration with CHARCUT on this Surf n’ Turf dinner was a match made in culinary heaven,” Chef Bell says. “The ‘Lobster & The Pig’ was a perfect twist on the classic Surf n’ Turf theme… well matched with our unique culinary styles and restaurant personalities. This was an evening of fun and indulgence for those who have a passion for great food, cocktails and wine!”

Boar bacon, blood sausage  & brioche.

Boar bacon, blood sausage & brioche.


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One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf

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