The Fish House in Stanley Park Presents


The Lap of Luxury!
Low-Carb Eating for Health and Well Being

The Fish House in Stanley Park's Executive chef Karen Barnaby is an accomplished low-carber-accomplished teacher and chef too!-who enjoys sharing her passion for good food.

Our third low-carb dinner in the series will introduce you first-hand to the delicious way of eating that is part of a low-carb way of life. Each four-course dinner is paired with wine selected by Wine Director Barbara Philip.

THURSDAY MAY 30, 2002
Low-Carb Spice!

Madras Tomato Soup with Coconut Cream
Lustau Amontillado Sherry
~
Bocconcini Salad with Ginger, Tomato, Cucumber, Cilantro and Mint
Summerhill Blaufrankisch
~
Tandoori Grilled Prawns
Creamed Spinach with Garam Masala, Cauliflower "Rice"
Shale Ridge Chardonnay
~
Kulfi
Creamy Frozen Dessert with Cardamom and a Hint of Rosewater
Jaboulet Beaumes de Venise
~
Freshly Brewed Organic Coffee and Assorted Teas.

$60.00 per person
Includes wines paired with each course
Excluding Tax and gratuity

FOR RESERVATIONS CALL 604-681-7275
SEATING IS LIMITED
Due to the success of our last event be sure to book early!!

I've made my reservation so see y'all there!

I'm in

Wa'il

...I am sooooo jealous!

Lesley

You'll just have to drop by for a visit lesley! You have a month to plan for it!

Karen

The dinner was great!
I liked the wave of seasonings. A bold soup to start off and grab our attention. The black mustard seeds were like caviar, popping easily in the mouth! Did you make the soup a day (days) ahead to blend the flavours and get that texture?

The boccocini salad was cool and refreshing. The mint and cilantro did an amazing dance with the wine. What a find! Harry at his best?

The prawns were a surprise. I wondered how you would deal with the natural sweetness of the prawns and the sweet/cool spices of tandoori. This was not Patak's paste and I noticed that you didn't include the spice mix recipe in the program. Wa'il's eyes lit up when the flame of chilies came off of them. Ok here is the criticism...I would have found an older chardonnay, but thumbs up for going with something other than a Gewurtztraminer. It would have been too easy to go for something sweet.

And speaking of sweets! The dessert and wine combination had us transported to a land of milk and honey with fields of flowers all around! What a combination and balance! Everyone at the table fell in love.

The sherry was excellent by the way. I loved it as an appertif and then tried saving some for after dinner. It also worked well as a digestif. After the sweetness of the dessert it came across very much like grappa. If you like grappa (and I do) then that is a great thing.

I went to bed a happy man. Thanks Karen.

Colin

Oh Karen, what are the chances of getting a copy of the recipes and wine list??

I'll happily PM you my fax number... After Colin's glowing review, I am SO disappointed I couldn't come across for this dinner.

{ snivel }

Did anybody take any digital photos to put on this web page so that us Easterners could participate (with eyes only) enjoying this banquet.

I assume (sadly) that the Head Chef had to supervise the kitchen, and did not have time to sit and eat with the rest of the Low Carbers.

I believe that Karen has brought Low Carb eating to new heights.

Congratulations and Best Regards from envious Easterners

Joe

I want to join in the snivelling and drooling. I am so envious of the Vancouver lot who have such a treasure as Karen. How many people were there? When will the photos be posted? When is the next dinner? I have airline points I could use.

Back to snivelling and drooling.

There were 60 people, and sadly no one took any photos!

Next dinner is in July. I'm still deciding on a theme but leaning towards low-carb Mediterranean.

Karen