“A hard beginning maketh a good ending” – John Heywood
It was more than just a good ending, it was a great one … that is if it has really ended already. The Helm definitely offers a unique culinary experience with its fusion elegant dining with a stylish late-night scene. Collaborating with local growers around B.C. and beyond, the Helm provides a truly authentic farm-to-fork dining experience that leaves nothing left to the imagination of any true-blue vegan food enthusiast.
You can download the this week’s edition in PDF format HERE (or grab the full newspaper HERE) or just keep reading (the unrated version) below.
Episode 6 – Is it really over?
Image cutline: Four equally delicious courses in, Chef Tobey set us up with mushroom crostini featuring fresh mushrooms from Northern BC and a beet and radicchio salad showcasing this season’s Hazelnuts from Agassiz.
It all happened so fast. Only a few weeks ago was I captured and forced to convert to raw veganism.
Initially it was one of the hardest things I’ve ever had to do in my life, but then it just became easier. I learned a new respect for those who brought me into this lifestyle and actually looked forward to the extravagant meals that Vancouver’s top chefs had in store for me.
At the same time, I knew the chefs reveled in the challenge. It was exciting to meet Chef Tobey Nemeth at The Helm Restaurant on Howe Street to see what she had in store. It’s the new restaurant on the block and Chef Tobey is fresh out of Toronto. Are they equally enlightened out there?
When the first bit of food arrived, I was puzzled. Potato Chips, five spice popcorn and marinated olives to go with our cocktails? They must’ve had the wrong table so I tried to flag down our host but then, one of my tablemates held my hand and said, “Raj, you’ve been on an incredible journey over the last six weeks. This is where we part ways.”
It was as if a bolt of lightning had struck me. I tried not to show my emotions as I didn’t want to alarm the staff but I was truly sad even though I knew that everything Chef Tobey would put in front of me that night would be impeccable.
This dinner was a celebration and serendipitously, a set of shooters arrived at the table; vegan shooters – squash soup topped with toasted sunflower seeds. It was slightly warm and being the first sensation warm food I’ve tried in weeks, it was definitely a foreign feeling. Not unlikeable by any means, just different.
The following five courses, also all vegan, tempted the imagination. Chef Tobey confessed that she was ultimately interested in getting produce from farmers and suppliers she knew by name. Vegan food was simply an extension of having access to such an amazing supply and it didn’t hurt that her mother was also raw vegan. She let us know that at any point in time there’s at least one vegan dish on the continuously-changing menu.
For us that night, she went all out with a starter, five beautiful courses and a dessert. At $25 per person, Helm is practically giving away dinner. Thanks for the love, Chef.
Raj Taneja is part technologist, part entrepreneur, part social media thought leader and part foodie. Raj is amazed at the results of going vegan. Is this really the end for him? Go ahead and ask. We dare you. His twitter username is @tinhead.
