Saturday and Sunday Chefs
We had fun with our ‘surf and turf brunch’ this weekend. The recipes aren’t the easiest to make at home, but here is a list of the ingredients. Bon appétit!
Lobster and Prawn Saucisse Benny
Description: Lobster and prawn mousseline saucisse eggs benedict topped with tobiko
Price: $14
Ingredients list: lobster, prawn, whipped cream, fresh tarragon, salt & pepper, egg, Hollandaise sauce, Croissant, tobiko
Created by: Chef Kyle Wainwright
Offered: Brunch on Saturday & Sunday
Catch 122
122 West Hastings Street, Vancouver
Tel: 604-731-3474
Twitter: @catch122
Web: http://catch122.com/
Short Rib Eggs Benedict
Description: Braised bison short ribs with wild mushrooms and gluten free brioche.
Price: $16.50
Ingredients: bison short ribs, wild mushrooms, onion, carrots, celery, thyme, bay leafs, garlic, red wine, tomato paste, gluten free brioche.
Created by: Chef Jefferson Alvarez on twitter @chef_alvarez
Offered: Saturday and Sunday Brunch
Lift Bar and Grill
333 Menchions Mews, Vancouver
Tel: 604-689-5438
Twitter: @Liftbarandgrill
Web: http://liftbarandgrill.com/
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