Chef’s Top Ten 2017 Menu

Do you ever find yourself sitting in a restaurant looking at the menu, thinking “I always order the same thing, I should try something new.” And then you end up ordering your favourite dish, like you have a thousand times before? I do it, and it’s not a bad thing. Research (and I use the term research loosely) suggests that this behavior is quite common, with most people going to the same restaurant over and over, ordering the same thing. For 10 weeks this fall, you can and you should visit us regularly at Provence Marinaside because the Chef’s Top Ten is back, and you don’t want to miss out.

We’re giving some of our up-and-coming chefs and cooks a chance to flex their culinary muscles by creating an appetizer to compliment the weekly star of the show. See below the complete schedule of entrées and their accompanying appetizer. Click on each week for more information.

Week 1: September 18 – September 24
Appetizer: Granny Smith Apple and Crab Roulade
Entrée: Seared Lois Lake Steelhead

Week 2: September 25 – October 1
Appetizer: Kampachi Escabeche
Entrée: Olive Oil Poached Local Albacore Tuna

Week 3: October 2 – October 8
Appetizer: Smoked Steelhead Rillettes
Entrée: Grilled Pacific Halibut 

Week 4: October 9 – October 15
Appetizer: Mediterannean Vegetable and Bacon Terrine
Entrée: Sautéed Wild Prawns Provençal 

Week 5: October 16 – October 22
Appetizer: Rabbit Vol-au-vent
Entrée: Seafood Linguine

Week 6: October 23 – October 29
Appetizer: Pumpkin Soup
Entrée: Wild Mushroom Ravioli with Prawns 

Week 7: October 30 – November 5
Appetizer: Soft Poached Egg with Red Onion Soubise
Entrée: Bouillabaisse 

Week 8: November 6 – November 12
Appetizer: Fingerling Potato Crisps
Entrée: Oven Roasted Rack of Lamb 

Week 9: November 13 – November 19
Appetizer: Pulled Pork Stuffed Eggplant Roll
Entrée: AAA Canadian Beef Filet 

 Week 10: November 20 – November 26
Appetizer: Potato and Bacon Stacks
Entrée: Whole Mediterranean Fish

Whole Fish

During our final week 10 of our Chef’s Top 10, we’re serving Whole Fish grilled. Watch as Chef J-F explains his favorite way to cook a whole fish, which highlights it’s juicy freshness.

Sommelier Rachelle perfectly pairs this dish with Le Vieux Pin Rose, with a pale rose color and floral undertones. The subtle yet juicy wine allows the delicate flavor of the whole Seabream to shine through.

Our Clafoutis is delicious, but why not enjoy it with a dessert wine for an add-on $5? Paradise Ranch Late Harvest Cabernet/Merlot has the subtle hint of tannin balances sweetness which balances the sweet/tart flavors in the Berry and White Chocolate Clafoutis.

Available from 23 to 29 November 2015. Click for reservations

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

Seafood Linguine

During week 9 of our Chef’s Top 10, enjoy a fresh Seafood LinguineWatch as Chef Cory how to cook his favourite pasta dish, made with love from the sea.

Sommelier Rachelle perfectly pairs this dish with the Covert Farm’s Pinot NoirFrom the beautiful biodynamic farm in the Okanagan, this wine is bright strawberry on the palate and a touch of earthiness on the finish, highlighting the seafood flavors with it’s juicy acidity.

Our Clafoutis is delicious, but why not enjoy it with a dessert wine for an add-on $5? Paradise Ranch Late Harvest Cabernet/Merlot has the subtle hint of tannin balances sweetness which balances the sweet/tart flavors in the Berry and White Chocolate Clafoutis.

Available from 16 to 22 November 2015. Click for reservations

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

Rack of Lamb

During week 8 of our Chef’s Top 10, enjoy the herb encrusted Rack of LambWatch as Chef Sheldon explains the secret in Herbs of Provence and how to cook a rack of lamb to a tender perfection.

Sommelier Rachelle perfectly pairs this dish with the El Petit Bonhomme, a Spanish blend of juicy Monastrell, seasoned with spicy Garnacha and structured Syrah. Sublte earthy notes pair perfectly with succulent Rack of Lamb.

Our Clafoutis is delicious, but why not enjoy it with a dessert wine for an add-on $5? Paradise Ranch Late Harvest Cabernet/Merlot has the subtle hint of tannin balances sweetness which balances the sweet/tart flavors in the Berry and White Chocolate Clafoutis.

Available from 9 to 15 November 2015. Click for Reservations

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

Bouillabaisse

Get cosy during week 7 of our Chef’s Top 10 with this special Bouillabaisse. Watch as Chef J-F explains when he began creating this dish at a young age taught by his mother, inspired by his home in Southern France and his life on Vancouver’s West Coast.

Sommelier Rachelle perfectly pairs this dish with the Maverick Rose, a bold, yet dry, style wine with a vibrant salmon hue. Rose is a classic pairing with Bouillabaise and this one has enough weight and body to stand up to the hearty flavors in the traditional broth. Click for reservations

Available from  2 to 8 November 2015.

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

Wild Mushroom Ravioli with Prawns

Your palate will dance during week 6 of our Chef’s Top 10 with this Wild Mushroom Ravioli with Prawns. Watch as Chef Sheldon explains how the beurre blanc enhances the earthy flavour of the wild mushroom ravioli while the accompanying grilled prawns are complemented by our virgin sauce.

Sommelier Rachelle recommends pairing this dish with Haywire Gamay Noir, Okanagan, a delicate red perfect with prawns. The earthy undertones and bright cherry fruit are accentuated by the delicious mushroom filling in our signature (and very addictive) Mushroom Ravioli. Click for reservations

Available from 26 October to 1 November 2015.

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

AAA Beef Tenderloin

The Chef’s will be serving AAA Beef Tenderloin for week 5 of Chef’s Top 10, between 19 to 25 October 2015. Watch as Chef Sheldon explains how to make Provence Marinaside’s special wine and peppercorn jus that’ll seduce your palate.

Sommelier Rachelle recommends pairing this dish with Misconduct Merlot, Okanagan, which was blended and kegged from 2 stand-out barrels in their reserve program. Exclusive to Provence Marinaside, this structured Merlot has a silky mid-palate and is ideal alongside our Beef Tenderloin. Click for reservations

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

Sautéed Prawns Provençal

The Chef’s will be serving Sautéed Prawns Provençal for week 4 of Chef’s Top 10, between 12 to 18 October 2015. Watch as Chef Cory explains how to make the classic Provençal sauce that lights up these wild prawns and radiates with greens of zucchini spaghetti.

These Ocean Wise Prawns pair perfectly with Perret Jongieux, Savoie, from France, a mountainous region of the Alps. Sommelier Rachelle recommends this pairing as its’ mountain-fresh and alpine-clean characters enhance the fresh flavors of this simple dish. Click for reservations

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here

Grilled Line Caught Halibut

The Chef’s will be serving Grilled Line Caught Halibut for week 3 of Chef’s Top 10, between 5 to 11 October 2015. Watch as Chef Cory explains how to compliment a juicy grilled halibut with a 3 colour quinoa cake, a simple squash salad and fresh micro-greens that will have you caught in line for a new dimension of textures and flavours.

This Ocean Wise Halibut pairs perfectly with Joseph Mellot Sauvignon Blanc, from the Loire Valley in France, a UNESCO world heritage site and practices sustainable viticulture. Sommelier Rachelle recommends this pairing as it’s fruity, floral and vegetal notes enriches the fresh flavors of this juicy halibut and fresh sides. Click for reservations

Win* a complimentary entrée on your next visit. Click here

Enjoy Provence Marinaside with your friends. Gift cards available here