Canoe - Taste Dessert

Not usually much of dessert person, but Pastry Chef Gonsalves @Oliver_Bonacini's Canoe has changed my mind over the past year. At the beginning of the year we began talking about doing a dessert oriented tasting menu, and we finally were able to do the tasting early last month. It was 5-courses of incredibly well balanced desserts with a wonderful progression of flavours, textures, and temperature.

Couse 1: Floating Island with Poached Meringue, Roasted Rhubarb, Pistachio Cream, Strawberry Sorbet

Perfect start to the meal, a dish that screams spring with bright flavours and a beautiful aroma. The sponge was an ideal median for soaking up all those wonderful juices from the rhubarb and melting sorbet. 

Paired with Cave Spring's Oliver & Bonicini Private Label Sparkling Wine. 

Couse 2: Baba au Screech with Lemon Sabayon, Poppy Seed Cream, Gennel Pollen Meringue

First bite of this dessert threw me off a little bit, the baba cakes were soaked in screech (rum) so you get an initial hit of liquor. The lemon sabayon and poppy seed cream work really well in cutting the alcohol and brings balance to the dish.

Paired with Cave Spring's Oliver & Bonicini Private Label Sparkling Wine.

Course 3: Apple Verrine with Poached Green Apple, lviore Emulsion, Cinnamon Crumb, Green Apple Sorbet

One of my favourites for the evening, white chocolate is emulsified with glucose to give it a unique mouth feel. Compared to normal melted chocolate this can be best described as having a bit of a chew to it, it's thicker and creamier. It was one of the most refreshing desserts I've had, you get the sweet creamy flavours of the white chocolate but it remains incredibly light. Not heavy at all.

Paired with Cave Spring Indian Summer Riesling.

Course 4: Japanese Rice Cake with Okanagan Hazelnuts, Green Tea Custard, Red Bean Sherbet, Apricots, Crème Fraiche, Kumquat and Puffed Rice 

I had this dessert a couple nights before our dessert tasting during Taste BC. Very much an Asian inspired dessert with authentic flavours that reminded me of my childhood. I've had my fare share of red bean ice cream, this was probably the best I've ever had!

Paired with Sperling Old Vine Riesling.

Course 4: Mochi with Japanese Cheesecake, Apricots and Puffed Rice

Since I had the Rice Cake earlier in the week, Chef was kind enough to prepare something a little different for me to try.

Course 5: Canoe Chocolate Bar with Puffed Rice, Banana Butter, Smoked Marshmallow Ice Cream, Candied Peanuts

Winner all around. The chocolate covered puffed rice was easily my favourite component of the dish

Paired with Taylor Fladgate 20 Year Tawny Port.

Petit Four: White Chocolate and Black Fig Mendiant with Raspberry Macarons

A sweet ending to an incredible tasting. Easily my favourite desserts in the city! Thanks Robert for a memorable night of good eats.