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COCKTAIL PAIRING<br />
On LeeS<br />
by Lauren mote<br />
1 tbsp (15 ml) Osake Kazu Sake Lees †<br />
1¾ oz (50 ml) spilt yellow pea-infused gin (recipe follows)<br />
½ oz (15 ml) lemon juice<br />
½ oz (15 ml) honey<br />
¼ oz (7 g) The Refinery’s House Bitters<br />
(substitute with Angostura bitters)<br />
2 oz (60 ml) wheat ale such as Driftwood Whitebark<br />
Shake first 5 ingredients together vigorously and pour into champagne coupe. Top<br />
with wheat ale.<br />
SPLIT YELLOw PEA-INFUSED GIN<br />
1 cup (250 ml) dried split yellow peas, raw<br />
3 cups (750 ml) gin<br />
Put gin and yellow peas in glass container. Allow to steep for 12 hours. Strain<br />
mixture through fine mesh sieve, pressing down on peas with ladle to extract as<br />
much liquid as possible.<br />
† available at Osake Artisan Sake maker, granville Island, Vancouver<br />
FrisÉe aux Lardons SALAD<br />
Serves 4<br />
by Ben de Champlain<br />
SALAD<br />
2 cups (500 ml) baguette, cut into cubes and lightly toasted<br />
2 heads frisée (curly endive)<br />
1 cup (250 ml) cooked bacon, chopped (reserve bacon fat for vinaigrette)<br />
4 eggs, poached<br />
dusting each of tarragon, chives, chervil, parsley<br />
Preheat oven to 275 F (140 C). mix toasted baguette cubes, frisée and bacon<br />
in bowl, dress with Bacon Vinaigrette (recipe follows). make sure to save some<br />
dressing to top egg. On each individual plate, top salad with poached egg fine<br />
herbs and dash of Bacon Vinaigrette.<br />
BACON VINAIGRETTE<br />
4 tbsp (60 ml) apple cider vinegar<br />
8 tbsp (120 ml) bacon fat<br />
1 garlic clove<br />
1 tsp (5 ml) old-fashioned mustard<br />
salt and pepper to taste<br />
Place all ingredients in blender and blend until smooth.<br />
TASTE125
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