The Lazy Gourmet @ Long Table Distillery
IF you’ve ever read anything about B.C.’s outdated, antiquated and draconian liquor laws, then you know that caterers have always had a rough go of it when it comes to “serving it right.” In fact, there was no serving at all—of alcohol, that is—thanks to rules around caterers not being allowed to supply alcohol for their clients. So how, you may wonder, did they get the hooch to the hoedown? Well, the caterer would usually “suggest” some good wines or spirits to their client, who would then have to go and buy it from a liquor store. Geddit? Yup, lots of fun.
Thankfully, the BCLDB has recently decided that some of these laws, which were put into place during Prohibition (i.e. almost 100 years ago), might need a bit of updating. The result? Caterers…wait for it…now are allowed to supply alcohol with their edible offerings…*gasp*! Despite the massive amounts of boozing and debauchery that will, no doubt, now ensue, I think this is a good move. After all, as any parent knows, at some point you have to let the kids go off and live their own lives. Happily, the LDB has obviously come to the same conclusion
and realized that adults at a catered dinner are not more likely to drive home drunk or pass out on their front lawns if the caterer buys the wine instead of the host.
In honour of this momentous occasion, The Lazy Gourmet catering company and Long Table Distillery (Vancouver’s first micro-distillery) got together a while a back to show off what could happen when food and hooch unite. Cocktails were created by Lazy Gourmet’s event planner, Shannon Boudreau. (If the family name sounds familiar, that’s because you might have heard of her brother, Jamie Boudreau. The distaff side of the family obviously has inherited some of the same mixological talent, if the cocktails Ms. Shannon served were any indicator.)
Food came under the purview of the highly-talented Executive Sous Chef Brad Hendrickson, and was a perfect pairing to the many cocktails. Pictures below.
The Frenchi: Prosecco with Altar “Chi”
Fresh Pacific Rim Oyster Trio: Oyster with compressed cucumbers and finger limes; Oyster vichyssoise with smoked cream and leek “hay”; Crispy oysters with spinach-garlic coulis and fennel slaw.
Prosciutto carpaccio salad with hydroponic watercress. crispy shallots, and paremsan-onion soubise.
The Pear-adise: Long Table vodka with pear liqueur, sparkling soda, salt and sugar.
Gin Bliss: Long Table Gin with Altar Bliss, Meyer lemon and sugar.
Pea and mascarpone tortellini with fresh peas, grilled spring onions and carrot salad.
Gin Blossom: Long Table gin with orange blossom, Orgeat syrup and eggwhite.
Plancha-seared sturgeon agedashi with sauteed bokchoy, toasted nori, and tofu-ginger puree, in agedashi broth
Vodka Chi: Long Table vodka, Altar “Chi”, gingerbeer and mint-wrapped lime.
Seared AAA rib eye and red wine-glazed brisket with cherry tomato confit, fresh fava beans and potato pave.
Bourbon Aphrodisiac: Makers Mark bourbon, Altar “Aphrodisiac”, almond simple syrup, maple candy.
Dark Callebaut chocolate terrine with caramelized pineapple, pineapple glass and smoked vanilla ice cream.