Touted as the most original and exciting fish and seafood restaurant in Canada, the C Restaurant is a fitting finale to a journey into the world of vegan culinary arts. With its fresh, contemporary and sustainable local seafood, C Restaurant gives vegan cuisine an innovative and progressive twist that makes any dyed-in-the-wool vegan beam with pride.
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 7 – The Grand Pilgrimage
Image cutline: For $85 and an additional $30 for the cocktail pairing, raw vegans can enjoy a multi-course work of art created by the greatest culinary minds in the city.
My captivity may be over but the effects of spending six weeks among raw vegans, eating, breathing and sleeping their lifestyle will probably last me the rest of my days. Although I’m not completely strict about my diet today, I’m definitely feeling like life is going in the right direction. I’ve lost almost 40 pounds, my workouts are better, I feel better and overall I’m happier. The true test starts now.
On a recent outing to one of Vancouver’s most notable restaurants, I challenged the chef to prepare a guilt-free raw vegan feast. Not any chef, though, this was Robert Clark and C Restaurant was hosting the dinner. Clark’s feats are so legendary that I’d rather call this trip a pilgrimage. He is directly responsible for mentoring some of the City’s best minds in food whether it be Robert Belcham, Quang Dang or Connor Butler. At his side this time was C’s Executive Chef, Lee Humphries. Lee is equally special as creativity just oozes from his kitchen.
As all the best restaurants do, Sommelier Justin McAuliffe and Bartender Jason O’Brien somehow and miraculously conjured up cocktails to go with each course. Amazing since they had little notice to prepare an accompaniment to four courses an amuse bouche and a dessert.
Imagine sipping on a cocktail made from swiss chard yellow peppers, Roma tomato, basil and a little bit of lime while snacking on Humphries’ play on taboulli – cauliflower and broccoli cous cous, a side of beans infused with mint, lemon and olive oil and accented with pickled shimji mushrooms and Dijon, as Lee says, ‘for cuteness.’
It’s extraordinary even just talking about it. Chef Robert Clark prefaced one of Chef Lee Humphries’ creation by assuring me that the dish would take my palette to places it’s never been before. Well, if I ever make it to heaven, I now know what the food there tastes like.
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.
