Photo Credit:  Provence Marinaside

 Chef’s Top 10 – tried , true & something

new at Provence Marinaside7 CHEFS + 10 SIGNATURE DISHES + 10 NEW DISHES = FABULOUS DINING EXPERIENCE

We’re all guilty of it – you go to a restaurant; fall in love with a particular dish, and every time you go back,chances are that is what you order. You don’t meander through the rest of the menu. In fact, your visits tothat restaurant are often dictated by your cravings for your favourite dish.

Over the years, Provence Marinaside’s Executive Chef Jean-Francis Quaglia has not been ‘allowed’ toremove many dishes from the menu because of their popularity with guests. “If I tried to remove the Rackof Lamb, the Wild Mushroom Ravioli or our Bouillabaisse from the menu, my guests would never forgiveme,” says Chef Quaglia. “We have a lot of dishes like that – they’ve become great favourites.”

For the past few years Provence has featured these iconic dishes in an event called Chef’s Top Ten. Thisyear, Chef Quaglia and Chef de Cuisine Sheldon Maloff have added a new element that shines the spotlighton the depth of talent in Provence’s kitchen. “ We asked our Sous Chefs to each create two new appetizersto complement two of the signature dishes; this will add an exciting new flavour component to this year’sChef’s Top Ten menus,” says Chef Maloff. The result is 10 weeks of three-course menus combining classicsignature dishes with new ones.

Provence’s five Sous Chefs (Cory Bildstein, Florian Helbling, Mohit Kumar, Matt Leyes and Matt Ward)worked in close collaboration with Chef Quaglia and Chef Maloff to create the three-course menus that willrun from September 26 through December 4, 2016. Each week’s Chef’s Top Ten Menu will feature one

special signature dish plus a new appetizer and choice of dessert all for the value price of $45 for the three-

courses.

Week 1 (Sept. 26-Oct. 2): Signature Dish – – Seared Lois Lake Steelhead, Appetizer – Zucchini Tarte

created by Matt Leyes

Week 2 (Oct. 3-9): Signature Dish –– Local Albacore Tuna with Espelette, Appetizer – Braised Pork

Carpaccio created by Matt Leyes

Week 3 (Oct. 10-16): Signature Dish –Grilled Line-Caught Halibut, Appetizer –Seafood Piperade Steamer

created by Cory Bildstein

Week 4 (Oct. 17-23): Signature Dish – Sautéed Wild Prawns Provençal, Appetizer – Grilled Lois Lake

Steelhead Salad created by Cory Bildstein

Week 5 (Oct. 24-30): Signature Dish – Seafood Linguini, Appetizer – Butternut Squash Quinoa Cakes

created by Matt Ward

Week 6 (Oct. 31-Nov. 6): Signature Dish – Wild Mushroom Ravioli with Grilled Prawns, Appetizer – Duck

Rillette created by Matt Ward

Week 7 (Nov. 7-13): Signature Dish – Bouillabaisse, Appetizer – Roasted Root Vegetable Tarte created by

Florian Helbling

Week 8 (Nov. 14-20): Signature Dish – Roasted Rack of Lamb, Appetizer – Wild Mushroom Bruschetta

created by Florian Helbling

Week 9 (Nov.21-27): Signature Dish – AAA Beef Tenderloin Filet, Appetizer – Braised Carrot and

Cauliflower Skewers created by Mohit Kumar

Week 10 (Nov.28-Dec.4): Signature Dish – Whole Sea Bream, Appetizer – Baby Shrimp Thermidor created

by Mohit Kumar

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Who knows? With temptations like these, you may be inspired to eat your way through the series and

discover a new favourite dish. Join Provence Marinaside in celebrating its Chefs’ Top Ten from September

26 through December 4 – whether you come for one week or attend all 10, you’ll be rewarded with a

wonderful dinner of fabulous fall flavours.

Full menus, including side dishes and accompaniments can be found here..

Chefs pictured above in masthead banner from L-R:

Matt Leyes (Chef de Partie), Jean-Francis Quaglia (Executive Chef), Sheldon Maloff (Chef de Cuisine), Matt

Ward (Junior Sous Chef), Mohit Kumar (Chef de Partie), Cory Bildstein (Sous Chef), and Florian Helbling

(Junior Sous Chef)

Provence MarinasideYaletown

1177 Marinaside Crescent

Vancouver, BC

604-681-4144

@ProvenceMarinaside

website

Provence Mediterranean GrillPoint Grey

4473 W. 10th Avenue

Vancouver, BC

604-222-1980

@ProvenceMediterranean

website

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