Tasting Spring’s Bounty At Cento Notti
With exuberant enthusiasm, Executive Chef Paul Marshall introduced the new spring menu for Opus Hotel’s Cento Notti at hotelier John Evans’ private Vancouver residence. A stunning view over Coal Harbour complimented the simply prepared spring flavours sourced from local farmers and fishermen bringing out the best of the season. Produce from the Fraser Valley, fresh fish from Haida Gwaii, Alberta Lamb from the Opus’ network of farmers are carefully chosen by Chef Paul. Like a young child at Christmas, he lights up when describing his love of finding the fresh bounty spring and summer brings. Even though some of the produce may have a short growing season, Marshall is a fan of preserving the harvest so he can incorporate the flavours throughout the year. “August, is my favourite month” says Chef Paul as he dreams about the bounty of apples, peaches, tomatoes and more that he’s looking forward to creating with and preserving for later.
The spring Cento Notti menu is all about now, fresh, flavourful and bright tastes highlight the farm-to-table philosophy. Bright Caprese Salad features fresh basil, heirloom tomatoes and Vancouver Island buffalo mozzarella finished with chive oil and sea salt. Thinly sliced tuna carpaccio is served with peppery arugula greens and a slender crispy italian bread stick to wrap the tuna around. Meaty and hearty seared Haida Gwaii (former Queen Charlotte Island) halibut is simply accompanied with seasonal vegetables and lemon rotolo (similar in texture to gnocchi). Topping off the tasting menu was a plate of rich and succulent rack of lamb, the juicy lollipop is touched by fingerling potatoes, BC mushrooms and a light ricotta & dill vinaigrette.
The four tasting dishes presented a good cross sample of what’s on the full Cento Notti menu, leaving their homemade pastas, other meats and seafoods to the imagination…at least until we visit Cento Notti to try them ourselves, soon.