prestons fall menu tasting
First things first, I wasn’t paid to write this post, I did it because I had beautiful pictures that were begging to be posted. This was a menu tasting, so everything was free. Needless to say, this isn’t representative of experiences at Prestons.
On October 17, Prestons had a tasting event (put together by GoPopcorn, thanks Dee for the invite!) to try out their fall menu. I’d never heard of the restaurant before, but the invite was accompanied by a sudden explosion of social media activity, so I got the idea that it was kind of a big deal. The fact that it was my first official event invite may have had something to do with it too.
I was a fan of the lighting style of the restaurant; it made for some great shots. As I walked in, I was presented with a Venetian Spritzer (Aperol, brut). I’m not a huge fan of champagne, but the Aperol really tempered the flavour pleasantly. It was a nice dry drink to start off the evening, as most of the other cocktails I sampled that night tended to the sweet side.
The food itself tended to Asian-influenced Pacific Northwest stylings, which isn’t unusual in Vancouver. The shrimp and vegetable gyoza were pretty good, but I made the mistake of double fisting a plate and a drink while trying to eat the hoisin and ginger glazed baby back ribs. Chalk one up to being a food event noob. The crab cakes were almost identical to crab cakes I had elsewhere. There were many, many dishes that I didn’t manage to capture on camera, such as the delicious matcha creme brulee, the poutine with pulled pork, and the braised BBQ pork sliders. Sliders. I don’t get the hype with sliders lately, do people just like eating miniature things?
As I said before, the cocktails tended towards the sweet, with the French Martini (vodka, Chambord, pineapple juice). I guess it’s called “French” because of the Chambord (a raspberry liqueur from France)? I bet it’d be more French if they used Grey Goose vodka, but hey, they might’ve been.
Then there was this, the Bellatini (vodka, peach schnapps, sparkling wine, red wine float). Clearly a take off of the Bellini, I’m glad to see Preston’s taking the original approach and disposing with the slurpee-imitation Bellini that’s so common (yeah, they aren’t supposed to have crushed ice in them). I didn’t try this one, but the red wine float certainly gives an interesting visual effect.
I was intrigued as soon as I heard the name of this drink: the Chuck Norris (Beefeater gin, triple sec, Lillet, lime juice, absinthe). As before, this is a twist on a classic cocktail, the Corpse Reviver No. 2, substituting triple sec for Cointreau and lime juice for lemon. Strangely, I found that the balance was a bit off in this cocktail; it swung heavily to the sour, and not in the pleasant way of a whiskey sour. Odd, since lime juice is sweeter than lemon.
Granville Island Brewing was also present; however, not being a huge beer aficionado (that’s Kevin’s job), I was unable to tell the difference between an island lager and a cream ale. Sorry, beer fans!
Overall it was a pretty nice event, and was definitely nice putting faces to names.