This year, we are serving 4 courses for Mother’s Day at 10:00am, 12:00pm and 2:00pm.

Reservations are required and a credit card number is needed to secure your table.

Mother’s Day Brunch -$34.95

Fresh Café Umbria Coffee or Organic Tea

 ~

Fresh fruit salad & freshly baked pastries

 ~

Choice of Breakfast:

Phyllo wrapped strawberry and rhubarb crepe with fresh whipped cream

Or

Goat’s cheese and mushroom frittata with roasted potatoes and greens

Or

Lobster and fresh basil frittata with roasted potatoes and greens

Or

Braised beef short rib and egg on potato rosti

Or

East Coast crab cake benny with house made hollandaise, roasted potatoes and greens

Or

Classic eggs benny with black forest ham and house made hollandaise, roasted potatoes ... Read More »]]> Once a year, brunch makes a special guest appearance at restaurant 62.

This year, we are serving 4 courses for Mother’s Day at 10:00am, 12:00pm and 2:00pm.

Reservations are required and a credit card number is needed to secure your table.

Mother’s Day Brunch -$34.95

Fresh Café Umbria Coffee or Organic Tea

 ~

Choice of Breakfast:

Phyllo wrapped strawberry and rhubarb crepe with fresh whipped cream

Or

Goat’s cheese and mushroom frittata with roasted potatoes and greens

Or

Lobster and fresh basil frittata with roasted potatoes and greens

Or

Braised beef short rib and egg on potato rosti

Or

East Coast crab cake benny with house made hollandaise, roasted potatoes and greens

Or

Mignairdise and petite fours

Beverages -5

Sparkling French Apple Cider (bottle -25)

Fresh Pressed Orange or Grapefruit Juice

White Wine Sangria

Caesar with fresh horseradish

Shandy (beer and gingerale)

Mojito

Fresh lemonade

Mimosa

Mint Julep

Bailey’s Coffee

Call 604-855-3545 to make a reservation.

“Locality always wins some heart.”

These words, spoken with a knowing smile by Masa Shiroki, hold a lot of weight. As owner of  “The Artisan Sake Maker” at Granville Island, Masa knows a thing or two about locality. Since opening the doors of his sake winery in 2006 -the first of its kind in Canada- he has been diligently establishing a quality product hand-crafted on the west coast and known for its seasonality. And he is getting ready to take it a step further. Since 2010, he has been seeking out the perfect environment throughout the Fraser Valley, Okanagan and Vancouver Island to grow and harvest sake rice. Instead of importing his rice from Japan, his sake would be transformed into a libation not only crafted in Canada, but indigenous to our land. After experimenting with both wet and ... Read More »]]> The Artisan Sake Maker.

“Locality always wins some heart.”

These words, spoken with a knowing smile by Masa Shiroki, hold a lot of weight. As owner of  “The Artisan Sake Maker” at Granville Island, Masa knows a thing or two about locality. Since opening the doors of his sake winery in 2006 -the first of its kind in Canada- he has been diligently establishing a quality product hand-crafted on the west coast and known for its seasonality. And he is getting ready to take it a step further. Since 2010, he has been seeking out the perfect environment throughout the Fraser Valley, Okanagan and Vancouver Island to grow and harvest sake rice. Instead of importing his rice from Japan, his sake would be transformed into a libation not only crafted in Canada, but indigenous to our land. After experimenting with both wet and dry climates in Kamloops, Ashcroft and Cowichen Bay, he settled on Abbotsford as the ideal location for his “land based winery ingredient –  the Sake Rice”. Doesn’t get more local than that. Not only does Masa relate to British Columbians love for all things regional, but he also has the ability to demystify sake by using a common native language of ours: wine. This is a language we at Restaurant 62 are familiar with and, by drawing parallels between the two crafts, Masa effortlessly painted for us a clear and informative picture of the process of sake production. Rice has no natural sugars of its own, so starches in the rice have to be converted into sugars, and a microorganism called Koji-kin (koji bacillus) is added and yeast are added, and the converted sugars with the active Koji and yeast are is turned into alcohol through fermentation by yeast. Different grades of sake produce wide varied bouquets, from earthy and nutty, to citrus and fruit notes. And Masa is passionate about one non-traditional aspect of sake: its pairing with food. Something we had the pleasure to experience during our sake tasting. The artisan sakemaker’s passion for his craft is infectious, and we are excited to spread the word about the unique possibilities of sake. Here’s the down low:

*Hot Sake vs. Cold Sake:*
As time has passed and carried the tradition of sake through the centuries, the craft has inevitably evolved. One such transformation is the preference of chilling versus warming sake. Warming sake could be dated back to 1650 when trade was booming in Japan. The rice wine was transferred in cedar barrels rather than glass or plastic metal containers that they had not yet been popular in use, and in its travels, sap would leak into the sake. On the receiving end, it was necessary to heat it to burn off the impurities (= unpleasant flavours) . Today, serving warm sake is often the norm in North American culture. However, the heating process is often misinterpreted. It is important that sake is not boiled or heated over direct heat where the alcohol burns off quickly. It’s best to hold the liquid in a warm water bath and held at about 42C^o. Whereas warm sake was once perhaps a necessity, the temperature of sake is now regarded as a personal preference, often depending on what food is being served alongside it. For example, a hot pot meal would be suitably complimented by an equally warm sake.

*Ordinary Sake vs. Premium Sake: *
Once harvested in its pure form as a brown rice, the outer protein layers of the grain are milled down as much as 50% to as little as 10%. The maximum amount of milling produces a premium sake whereas rice minimally milled results in an ordinary grade. The difference between the two grades all stems from the proteins; if left behind they alter the refined palette of end product.

*Fortified Sake vs. Pure Sake:*
**Pure sake- made from rice, water and  Koji and yeast- dates back to around 700 A.D., but later  in the history it was discovered that distilled alcohol could be added as well. This practice was adopted by many sake makers during and after the world war II due to rice shortages, and today only 20% of pure sake production remain world wide.

*The Process:*
-Sake rice, a rice variety low in protein and high in starch, is cultivated in a warm climate. The soil is kept wet, with water several  inches  up the rice stalk, which eliminates the need for pesticides by prohibiting weed growth. The water also moderates temperature on cooler evenings.

-The rice is harvested in its pure form as a brown grain and the outer protein layers are milled down by up to 50%, leaving a small white grain that is almost purely starch.

-Once milled, the rice is washed, steamed, and combined with a microorganism called *Koji-kin *. This starter mash breaks the starches down into glucose, which is necessary for fermentation by y the

Yeast selected by sakemaker.

-This mixture is held in a 20 liter holding tank for 48 hours in a warm environment, while more Koji and steamed rice and water are added in three stages, then moved to a larger tank, a 1000 liter, and fermented for as long as 25-30days.

-The mixture of rice, water and yeast in the starter mash is now called*moromi*. It is kept at a temperature of 9 to 11C^o and oxygenated by stirring twice a day for an even fermentation. This method, as opposed to holding the moromi for only a few days, allows full development of the aromas and bouquets in the final product.

-The moromi is divided into cheese-cloth-like bags and laid very evenly in a large press box where it is gradually compressed out, leaving behind a substance call ed *kasu. *Kasu has a very condensed earthy flavor with a wide variety of uses, (ranging from cooking to skin care products) where it adds an umami effects element when incorporated into stocks or soups and moisturing. Effects when used in cosmetic lines.  The liquid that has been pressed out is now placed in another tank, where it is held at a cooler temperature of about 5C^o to arrest further fermentation. As it settles, the clear, pure sake rises to the top and the cloudy sediment settles at the bottom. It is turned out into three different premium, or junmai *pure rice* sakes.

*Junmai Nama Genshu*:
Fresh off the press, this sake is rich and complex with fruity notes, a dry and lingering finish.
*Junmai Nama:*
Completely clear of sediment, this sake is light and refined sipping sake with melon and citrus notes.
*Junmai Nama Nigori:*
Completely cloudy with sediment, this sake is creamy, fruity and almost effervescent in mouth feel.

In Japan, different regions foster different sake profiles. While coastal regions, readily supplied with abundant seafood, naturally cultivate lighter, fruitier sakes, interior districts, with staple diets based on wild boar meats and root vegetables, require hearty, earthier varieties. These “food pairings” have adapted naturally and inconsequentially, as in any culture that depends on locally sourced ingredients for its cuisine. Masa Shiroki is well versed in this ingrained history of his heritage. But he is also a man who sees the value in tradition meeting innovation. And so, where his ancestors have long been crafting sake to meet their regional needs, Masa has sought to pair his sake alongside food with intentionality,
using his knowledge of the principles of wine pairing. His success in the culinary world is revealed in the numerous sake pairing dinners that he has hosted over the years in collaboration with many of Vancouver’s most prominent chefs. At Restaurant 62, we are thrilled to join in the ranks by hosting one of our own sake dinners, coming up in the next few weeks. Between the rice being grown in our backyard and the sake based menu coming our way, Abbotsford’s about to see a whole lot of culinary cultures of “East meets West” soon.

A recent article on the consequences of shark harvesting.

Sharkwater- A shocking documentary recommended by our Sous Chef, Rachael.

Foie gras fact sheet.

An issue close to home: “Working together for the greater good” of local white sturgeon.

The ongoing debate of the worlds most controversial soup.

At 62, we are proud supporters of the Vancouver based program Ocean Wise. ... Read More »]]> APRIL FOOLS!  Shark fin soup and wild local sturgeon? Not on our feature sheet any time soon. All jokes aside, these are two inhumane culinary practices that are no laughing matter. Despite the issues being acknowledged worldwide, there still remains a large population who turn a blind eye to the cruelty by supporting the market and all it’s cultural affluence. So what can we do to move forward and make some changes? We can keep talking about. Here are a few great links to get informed:

A recent article on the consequences of shark harvesting.

Sharkwater- A shocking documentary recommended by our Sous Chef, Rachael.

Foie gras fact sheet.

An issue close to home: “Working together for the greater good” of local white sturgeon.

The ongoing debate of the worlds most controversial soup.

At 62, we are proud supporters of the Vancouver based program Ocean Wise. Visit their website for a full, comprehensive list of local, sustainable seafood and fishing practices.

And finally, a classic No Reservations episode: the one where Anthony Bourdain eats to his death at Au Pied du Cochon. What do you think, is the luxury worth the price?

Image via Memuco

Date, Bacon & Pecan Salad

Boursin cheese, citrus greens and ... Read More »]]> Known as the “candy that grows on trees”, dates have been a prominent fruit in the Middle Eastern diet for thousands of years. However, it wasn’t until the eighteenth century that this sweet and chewy fruit was introduced to North America. Since then dates have become much loved for their vast culinary usage, both sweet and savory. At restaurant 62, we often replace dates for refined white sugar in desserts. In this recipe, we combine them with smoked bacon, toasted pecans and herbs and pair our mixture with a rich boursin or goat cheese for a beautifully balanced appetizer. This sweet, salty and nutty first course would be a wonderful accompaniment to a crisp, dry riesling. Our wine of the week is from Orofino and is a perfect example of this style.

Date, Bacon & Pecan Salad

Boursin cheese, citrus greens and toasted crostini

Serves 6

2 cups dried Medjool or Zahidi pitted dates

1/4 cup crispy bacon or pancetta

1/2 cup toasted pecans, rough chopped

1 tbsp chopped fresh rosemary, sage and thyme

Steep dates in hot water until softened and drain. Slice bacon or pancetta into thin lardons and place in a saucepan or sautee pan. Turn heat to medium high and cook, stirring constantly until slightly crispy and golden in color. Pour off the oil and let cool on paper towel. Toast pecans at 375 for about 10 minutes, or until golden. In a medium bowl, mix pecans, bacon and dates with the chopped herbs until fully combined and dates are nearly smooth.

Serve with boursin cheese (or a soft goat cheese), toasted crostini and lightly dressed baby greens.

You can find this appetizer on our newly launched spring menu or make it for your next dinner party as a first course.

From 9:00am-1:00pm we will be opening our doors and clearing our tables to make way for local food potential. Bring your extra seeds, bedding plants, bulbs etc. and meet other gardeners in the area.

We are proud to support local food and believe seed saving is an integral part of food security. We are hoping this will be an annual event. With enough interest, we can make a weekend of it!

Preregistration is not required. It is a free event with the option to donate to the Women’s Resource Society of the Fraser Valley.

For more information, call Alicia Bodaly 604-855-3545

Pecan Carrot Cake

In a large mixing bowl combine sugar, oil, and eggs Beat well. Sift all dry ingredients together. Add carrots and chopped pecans, stirring until well blended. Pour into a generously greased and floured OR parchment-lined 10-inch tube pan or Bundt pan. Bake at 350° for 40 minutes, or until cake springs back when lightly touched with finger.

Citrus Cream Cheese Icing

Butter poached lobster over fresh dungeness crab ravioli with seared Baja diver scallop in citrus and white wine butter cream with chives.

For the ravioli dough:

500 grams of all purpose flour

5 eggs

2 egg yolks

pinch of salt

Method:

Pour the flour out onto smooth work surface, like your counter, or a large sheet tray. Create a well in the centre of the flour. Whisk the eggs and yolks together, pour into the well. Using your fingers or a fork, begin incorporating flour into the eggs. Once well mixed together, use your hands to knead the dough into a smooth ball. Wrap tightly and place into the fridge to rest while you make the crab stuffing.

For the crab stuffing:

1 lb fresh dungeness crab meat, excess moisture gently squeezed out

2 ... Read More »]]> As seen on Global TV today, Jeff prepares a dinner to romance your favourite person!

Butter poached lobster over fresh dungeness crab ravioli with seared Baja diver scallop in citrus and white wine butter cream with chives.

For the ravioli dough:

500 grams of all purpose flour

5 eggs

2 egg yolks

pinch of salt

Method:

Pour the flour out onto smooth work surface, like your counter, or a large sheet tray. Create a well in the centre of the flour. Whisk the eggs and yolks together, pour into the well. Using your fingers or a fork, begin incorporating flour into the eggs. Once well mixed together, use your hands to knead the dough into a smooth ball. Wrap tightly and place into the fridge to rest while you make the crab stuffing.

For the crab stuffing:

1 lb fresh dungeness crab meat, excess moisture gently squeezed out

2 green onions or chives, finely chopped

2 tblsp extra virgin olive oil

1/3 cup parmesan cheese

pinch of black pepper to taste

1 lemon zest

Method:

Combine all ingredients in a suitable mixing bowl. Mix until evenly incorporated together. Mix should hold a shape when pressed together.

To assemble the ravioli:

Method:

Using a pasta bike (roller) roll the pasta into long sheets, dust a touch of flour over and under to prevent the dough from sticking to work surface. Place a generous dollop of the crab mix on the pasta sheet, making sure to leave enough space around all sides to seal closed. Space the crab mix evenly along the pasta sheet. Brush all around the crab filling with egg wash (well beaten egg, touch of water). Place another rolled sheet of pasta gently over top of the first, and using fingers, firmly seal the two sheets together around filling, ensuring to remove as much air as possible from around the filling. Using a large round ring mould, cut out the ravioli.

To cook the ravioli:

Place the ravioli into boiling salted water for approximately 5 minutes.

For the butter poached lobster:

(Feel free to check out our online cooking show to see a complete instuctional video to learn how to cook and handle live whole lobster at restaurant62.ca, click the cooking demo tab, in the new screen, click the episodes tab, choose the grilled lobster tail recipe). Cook the lobsters in a large pot of boiling salted water for approximately 5 minutes per pound of each lobster (so a 1.5 lb lobster will need to be cooked for 7 minutes). Allow the lobster to cool, but not get all the way cold. Crack the claws and knuckles and remove the meat. Cut the tail in half lengthways and remove the meat.

To poach in butter before plating:

Place 1/4 lb of butter in a small pot over medium heat. Allow to simmer gently for about 3 or 4 minutes. Place the lobster into the butter and allow to come back to a simmer. Lower heat to low and let the lobster slowly finish cooking all the way through in the butter, about 6 minutes.

For the Baja diver scallops:

2 large Baja diver scallops

1/2 tblsp vegetable oil

1 tblsp butter

salt and pepper

Method:

Remove the small firm muscle from the side of the scallop if present. Season with salt and pepper to taste. Place a suitably sized heavy bottom skillet over medium high heat, allow to get hot. Place the scallop into the pan, do not add any butter or oil yet, press the scallop to ensure even contact with the pan, sear for about 2 minutes. Remove pan from heat, add the vegetable oil and allow to sear for another 2 minutes. Add butter to the pan, turn the scallops over once a rich golden brown colour is achieved. Lower the heat and allow the scallops to continue to cook gently through for another minute more. Remove from the heat and plate.

For the citrus cream sauce:

1 shallot minced

1 clove of garlic minced

2 tblsp finely chopped chives

2 tblsp whole butter

1 lemon juiced and zested

1/3 cup of dry white wine

1/4 tsp vanilla extract

1 cup of heavy cream

salt and pepper to taste

Method:

In a suitably sized heavy bottomed sauce pot, combine the shallots, garlic and butter. Begin to cook over medium heat for a few minutes, until the garlic and shallots begin to caramelize a touch. Deglaze with white wine, lemon juice and zest, bring to a simmer for 3 minute. Add vanilla, cream and butter, simmer for about 8 minutes and allow to reduce to a smooth sauce consistency (it should be thick enough to coat the back of a spoon, not runny). Just before plating, adjust the seasoning with salt and pepper, add chives.

To plate and serve:

Place the hot cooked ravioli into the centre of a large plate or bowl. Place 1 half of a warm butter poached lobster tail and 1 claw on ravioli as level as possible. Top with the hot, seared diver scallop. Spoon the finished citrus butter cream sauce over all. Garnish with sniped chive batons (optional).

Chorizo & Asparagus Cannelloni

4 cups uncased chorizo

½ medium onion & 2 cloves garlic

6 leaves basil

2 cups navy beans, or chick peas, white beans- whichever you like

Tomato sauce:

1 796ml can stewed tomatoes

2 cups water

1 tbsp fresh minced garlic

1 minced shallot

½ cup red wine

Any fresh herbs you like