Culinary arts: Vancouver chefs pour their hearts into Valentine's Day dishes
From white-chocolate rose petals to an iconic French cake, there are edible works of art to be found
Gary Patisserie’s Signature Rose Cake.
WHETHER YOU’RE SPENDING Valentine’s Day solo, with a date, or around the table with the whole family, one of the best ways to celebrate is through a delicious indulgence. Several local chefs have come up with culinary works of art, savoury and sweet. Below are a few of our faves.
Main Street’s Pizzeria Farina and sister restaurant Farina a Legna in North Vancouver are bringing back their exclusive heart-shaped margherita pizzas, available only on February 14 only ( in limited quantities). Pizzeria Farina will take $5 off the bill order total with the purchase of a bottle of the featured Lambrusco—a perfect pairing.
The Lazy Gourmet.
Among the Lazy Gourmet’s 2022 offerings, which include a virtual cooking class and a date-night grazing box, is a heart-shaped Valentine’s Day chocolate cake with Italian meringue buttercream, layered and topped with assorted meringues and sprinkles.
Kafka’s.
At Kafka’s pastry chef Adi Kesselman has whipped up a collection of goodies for its Ultimate Sweets Box: heart-shaped sugar cookies frosted with purple and red icing; blueberry macaron, pistachio-shortbread dipped in white chocolate, raspberry fudge brownie, raspberry linzer, blueberry macaron, and salted chocolate chip cookie, and alfajor (an Argentine pastry made with creamy dulce de leche sandwiched between two cookies).
Railtown Cafe and Catering.
Whether it’s a plant-based feast (the main event featuring acorn squash with black winter truffle, ancient grains, wilted greens, and carrot) or a nonvegetarian meal (with dishes like duck consommé with foie gras ravioli, Jerusalem artichoke, and black winter truffles; and warm lobster salad with Thermidor garnish), Railtown Cafe and Catering’s classically trained chef Daniel Olson finishes off both menus with a heart-shaped strawberry and rose Saint Honoré cake. Named after the French patron saint of bakers, this iconic dessert dating back to the 19th century is usually reserved for special occasions for good reason: it takes high-level skill to properly execute, with puff pastry, choux pastry, vanilla custard, and caramelized sugar. In other words, do not try re-creating this piece of French confectionery art at home.
Gary’s Patisserie.
One of the standout creations at Gary’s Patisserie in Richmond is the namesake chef’s Signature Rose Cake. Don’t let your eyes fool you: it’s not fondant icing that those delicately curled petals are made of but rather white chocolate. There are four flavours to choose from: chocolate and mixed berries; rose and lychee; green tea and red bean; and the OG: whipping cream with sponge. You can opt for mango or durian filling for an extra charge.
Cocktails and Canapes.
Whether you opt for the virutal, live Valentine’s Day Cooking Class or the Valentine’s Date Night Box—no need to lift a finger—Cocktails and Canapés has you covered. Both options include a charcuterie box, complete with grana padano, ash goat cheese, lonza, nduja with preserved figs, candied nuts, preserved berry jam, black pepper crostini, and house-made crackers.
The cooking class, led by chef Jason Harper, centres on an indulgent butternut squash risotto. The Date Night Box features BC side-striped shrimp with herbed butter emulsion and torn brioche, plus 48-hour sous-vide short rib as the main, with potato puree, roasted local vegetables, creamed Brussels, red wine demi. Both meals include chocolate pots de creme with strawberry ganache for dessert and a bottle of Poplar Grove Merlot 2018.
Pacific Yacht Charters Catering.
PYC Catering’s Cran You Be Mine Cosmo (a cocktail kit for two, complete with ever-so-artful heart-shaped orange peels with a rosemary “arrows” as garnish) is the perfect start to its Valentine’s Dinner for Two, a superlative meal you just need to reheat. The romantic dinner includes garlic grilled jumbo tiger prawns with orange goat-cheese mousse, pomegranate, toasted pistachios, and seed crisp; PYC Caesar salad with lemon-anchovy dressing, shaved parmesan, and heart-shaped garlic croutons; a choice of pan-roast wild sablefish with smoked almond romesco or sous-vide New York striploin steak with chimichurri. To accompany the main is farro risotto with squash, sweetlet peas, wilted greens, guajillo, and pasilla chili oil. To finish, chef Graham Sharpe offers a chocolate flan heart to share, the rich chocolate cake topped with a vanilla caramel flan and served with raspberry coulis, cream, and gold-leaf wrapped strawberry.
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