BEARFOOT BISTRO

Winter Salad

Bearfoot Bistro Executive Chef Melissa Craig likes to begin a five-course tasting menu with a lighter option, allowing flavour combinations and textures to provide a rich, indulgent feeling without overloading guests with fat. Her Winter Salad is composed of vegetables grown locally in Pemberton. There are carrots two ways (charred for flavour, shaved raw for crunch), pickled beets, raw baby kale dressed in a Banyuls vinaigrette, smoked walnuts, and sunchokes served three ways — confit (in olive oil), pureed (with vegetable stock, not butter) and chips (fried, because you’ve earned it). For non-vegans, a little Prince Edward Island Avonlea Clothbound Cheddar, aged 12 to 18 months, is added. Sorghum — an ancient, gluten-free, whole grain — is popped and sorghum molasses is used in the dressing. “Sorghum is the new quinoa,” Craig says. 604-932-3433 | bearfootbistro.com