Tidings Magazine

Executive Chef Jason Lloyd of the revitalized Terminal City Club in Vancouver served this dish at a recent winemakers’ dinner. It was delicious. Caramelized onions, with fresh thyme, butter and a touch of Noble Sour — a sippable vinegar of very low acidity — were layered on a puff-pastry shell with grilled pear slices. This was served with a small salad of baby greens tossed in a wild-mushroom vinaigrette, garnished with a quenelle of Devon cream and a drizzle of fresh chive oil, and paired well with Crowsnest Vineyard’s Chardonnay Stahltank 2004 Family Reserve.

Somewhere in the back of your cupboard you have a can of crabmeat. Tonight’s the night. Lemon wedges and hot pepper sauce are the ideal condiments, with steamed green beans and potato salad to round out the meal. Or whatever you have. 

Have you tried wasabi yet? Neither had I. Here’s an easy way to introduce it to your family as an appetizer.