BEARFOOT BISTRO

No one does decadent quite like the Bearfoot Bistro. Executive Chef Melissa Craig takes B.C.’s iconic sockeye salmon, lightly smokes it, then takes it to a new level with the addition of Northern Divine caviar from B.C. and a rich, frothy béarnaise sauce. “The salmon is lightly cured and cold smoked,” she explains. “We then cook it sous vide [in a temperature-controlled water bath]. It sits on top of light Yukon Gold potato blinis, with fresh apple and celery to bring texture and acidity.” Along with that acidity, a green chive purée and the salty caviar balance out the béarnaise, with fresh potato chips adding a wonderful crunch. Craig suggests pairing with a Ketel One vodka martini. This is no ordinary cocktail, though: This one is neither shaken nor stirred, but “brewed” in a copper kettle. Liquid nitrogen is poured into the kettle to freeze the vodka, and then more vodka — at room temperature — is added to make it pourable. It’s dramatic, for sure, but the method is also based on science, creating a martini at the optimal chill level, but with no dilution. “It’s also a drink that cuts through all the fat in the dish,” Craig says. “Salmon, potato, caviar,” she adds. “The next word has got to be vodka.”