Join us May 12th to celebrate Mother’s Day with our once-a-year brunch! 2 seatings are available: 10:00am and 12:00pm. Reservations are required. Call 604-855-3545 to book.

Mother’s Day Brunch

Rhubarb coffee cake to share for the table

Choice of coffee or tea

~

Duck confit and Italian sausage cassoulet

Poached egg, cranberries, roasted potatoes and shaved Golden Ears aged Gouda

or

Tiramisu brioche French toast stuffed with mascarpone

Candied hazelnuts and chocolate

or

Dungeness crab cake benedict with house made dill hollandaise

Roasted potatoes and One Love Farms greens

or

Beef tenderloin with poached eggs

Polenta croutons and truffled tarragon Béarnaise

~

For the kids:

“Dipping Eggs and Soldiers” with roasted potatoes and Gelderman breakfast sausage

~

Lemon cake with fresh strawberries

Vanilla whipped cream and brandysnap tuille

$30 per person

$10 for kid’s menu

Fall in love with food this year at r62 for Valentine’s Day!

Valentine’ s Day Menu

Early Seating    5:00 pm

$55 per person

Appetisers:

Pastry wrapped fresh salmon filet “Wellington Style”

Sweet pea, watercress and lemon cream

Or

Sauternes braised Quebec rabbit ravioli in browned sage butter sauce

Crispy shallots, toasted walnuts and bacon

Entrees:

Grilled Canadian veal chop with truffle, Parmesan and mushroom crust

Whipped candied garlic mashed potatoes and roasted Campari tomato

Or

Fine herb and garlic roasted giant tiger prawn in lobster and scampi bisque

Fennel and sweet potato gratin, caviar and crème fraiche

Dessert:

Sweet delights for two to share

Valentine’ s Day Menu

Late Seating    7:30 pm

$75 per person

Amuse Bouche:

Read More »

It’s back again! Come in an experience 3 amazing courses at restaurant 62 for $30 per person. Reservations are always recommended.

Dine Around Abbotsford 2013

Appetisers

Petite New England seafood chowder

Classic Ling Cod brandade

or

Maple Hills chicken “cordon blue” terrine

Pancetta, gruyere, asparagus & baby greens

or

Baked double cream brie cheese with candied pecans

Fig compote & toast points

Entrees

Pan seared Arctic Char filet with preserved Meyer lemon crème fraiche

Braised de puy lentils, roasted tomato and green beans

or

Smoked Yarrow duck breast risotto

Green onion, parmesan & extra virgin olive oil

or

Red wine braised lamb shank tagine

Raisins, pine nuts, olives & orzo

Desserts

Lemon posset with raspberry sorbet

or

Dark chocolate pate

Espresso biscotti & vanilla anglaise

$30

Restaurant 62 Book Club Reads

November 25, 2012 @ 5:30 PM

Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass

By award-winning wine critic Natalie MacLean

MacLean evokes the landscapes and personalities of the wine world in a way that is sensory as well as sensual, informative as well as provocative, in-depth as well as unpretentious. Her knowledge and passion for wine are delivered with cheeky humour.

The book guides readers to an understanding of wine varietals, rating scales, the biases of wine critics and the entire trajectory from vineyard to table.  An advocate of individual experimentation and discovery, her advice is, “Trust your sense of taste.”

www.nataliemaclean.com

September 8-15 is farmer appreciation week. This weekend, take the time to go to a farmer’s market or stop at a roadside vegetable stand. It is an amazing time of year to live in the Fraser Valley!

A few of our favourite local farms are:

One Love Farm

Abundant Acre Family Farm

Lepp Farm Market

And to find a famer’s marker near you: http://www.bcfarmersmarket.org/

Watch for Chef Jeff on CTV morning news September 5th at 8:40am.

Here is a link to view the segment:

http://bc.ctvnews.ca/video?clipId=754047&playlistId=1.943559&binId=1.821973

If you would like to try your hand at what he demonstrates, here is the recipe:

For the Duck:
Score the skin of the breast to help render the fat. Season liberally with salt and black pepper. Sear skin-side down on low/medium heat for about 12 minutes, or until a nice, rich golden colour is achieved, and the skin is crispy. Turn duck over and sear on flesh-side for about 3 minutes, or until duck breast is medium-rare. Remove from heat and rest for 3-5 minutes. Slice and serve over baby arugula salad with a nice cheese such as aged gouda or brie.
For the Compote:
2 cups fresh blueberries
1 tblsp sea salt
1 tblsp chopped fresh rosemary
1/4 tsp cracked black pepper
1 shallot minced
1/2 cup red wine
2 … Read More »

After the huge turn out at Chef Jeff Massey’s first cooking demonstration at Minter Country Gardens in June, he’s decided to do it again. This time Chef Jeff will be demonstrating recipes using summer berries and fruit during the free “Summer’s Bounty” cooking demonstration on Saturday, August 18th from 10:30 – 11:30 am

Chef Jeff will be preparing a number of recipes with an opportunity to sample warm compotes including blueberry and thyme and black pepper and rosemary paired with a seared meats and vegetables. Plus he’ll be grilling up fresh orchard fruits and complementing them with local cheeses, meats and more.

Gardening guru and owner of Minter Country Gardens, Brian Minter will be on hand to answer questions and share tips on how to make your garden grow. Attendance is free but space is limited. Registration is required.

What:      Summer’s Bounty Cooking … Read More »

The sun is finally shining in the Fraser Valley and the patio is calling. Now that you know how to grill your steaks, you may need a refreshment! If you are planning a party, be sure to make the cocktails simple, fresh and low stress. The last thing you want to be doing while entertaining is continuously mixing drinks for your guests. We suggest premixing pitchers of drinks to take the load off. If your party is outside in the heat, try using a punch bowl in an ice bath to avoid ice melting in the cocktail and watering down the flavours. Your ice can be served in a separate bowl and guests can add what they need to their drink.

On of our favourite drinks for the summer is a caprioska. The muddled fresh lime is thirst quenching and simple. … Read More »

CALLING ALL GOLFERS!

We would like to formally challenge local businesses to put together a team to go against our best in a Texas Scramble. We will match your bet (of goods, services, gift certificates or cash) with restaurant 62 gift certificates. Your team must be 4 players, at least 3 must be employees of your company. If (when!) you lose to the r62 golf team your items/services will be donated to Cystic Fibrosis via an Annual Silent auction held at the Phoenix Lounge and hosted by Merv and Lisa Byers. All cash will be donated directly to the charity. If you win, you get gift certificates for restaurant 62 in the amount of your wager!

You have all summer, so head out to the golf course with team r62 and enjoy the sun for a great cause.

For more information please contact Eric at 604-855-3545. Good luck!

About Cystic … Read More »

Chef Jeff was featured on June 16th with his adorable son, Ethan, on the Global TV Noon News hour. If you missed the spot, watch it here. A variation on the recipe will be featured on our new Summer menu, set to launch on July 5th.

Here are the recipes if you would like to try them at home:

seared fresh dungeness crab cake, poached spot prawns and seared west coast albacore tuna in spicy cucumber cream with red pepper jelly and micro greens & chives

for the crab cake:

1 lb fresh dungeness crab meat, all shells and excess moisture removed

2 tbsp finely chopped chives

1 or 2 shallots, minced

1 lemon zest and juice

3 tbsp mayonnaise

1 cup Japanese panko breadcrumbs, plus 1 cup for breading

salt and pepper to taste

4 tbsp vegetable oil to sear

directions

Combine all ingredients in a large mixing bowl, reserving one cup of … Read More »