Unique Restaurant Idea Indeed

Last weekend, bottles of wine in hand, we headed to 12b, a so-called “unique restaurant idea” with a small handful of friends, empty tummies and great expectations.

The premise behind 12b is basically this:

1. Get 6-10 fun people together
2. Show up at Chef Todd’s place
3. BYOB
4. For a $65 ‘minimum donation’ he cooks you a six-course meal
5. Your tummy is happy

Chef Todd did not disappoint.

We arrived to a plethora of artwork, cozy decor and a longish narrow table (great for about 8-10 people), stood around chatting, got the wine flowing (out of little mason jars!) and awaited our first course.

Things started off with an heirloom tomato and salad served with burrata and drizzled with pesto and vincotto goodness. This was my first time trying burrata, which for the record, is awesome.

The salad was promptly followed with:

• Halibut with red wine port sauce, warm peeled grapes and trout roe
• Spaghetti puttanesca with anchovy butter, garlic, olives
• Thyme roasted quail with yam puree and truffle roasted corn, quinoa and double smoked bacon (this was to die for)
• Grilled elk with a bbq demi, baby potatoes, morel mushrooms and asparagus tips with brandy cream
• Dessert! blackberry madeleine and cherry syrup, home made strawberry ice-cream with rhubarb strawberry coulis

If you and a bunch of friends are looking for a tremendous and unique dining experience, you need to check out twelveb.com.

Chocolate Peanut Butter Pie

Who said leftovers can’t be new and exciting? In our last post, imperfect (to the eye, not the taste buds!) leftover macaron shells led to a Macaron Cheesecake. The response (and even orders) for this beauty was overwhelmingly positive. You wanted to see more creations inspired by single ingredients or leftovers.

Here, the remaining bittersweet Callebaut chocolate ganache used to fill our newest Espresso Macaron was transformed into a decadent Chocolate Peanut Butter Pie. Pie, or crumble, is my most favourite dessert! With a basic buttery crust, a thin layer of organic peanut butter, dark velvety chocolate ganache, freshly whipped cream and semi-sweet chocolate shavings, this “leftovers” pie didn’t stand a chance to be leftover!

Macaron Cheesecake

The Canucks may not have won Monday night, but we were able to console ourselves with Macaron Cheesecake. After storing up leftover, imperfect, macaron shells for months, I was pleased to create a delicious dessert aimed at using macarons in a new way. The empty plate at the end of the evening speaks to its success.

Crushed up chai, vanilla and pistachio macarons became the base, a crunchy yet chewy center and a designer top (if I do say so myself). I mean, look at the crown of this beauty! I chose my favourite simple cheesecake recipe, made with the addition of sour cream and a little lemon, to allow the intricate flavours of the macarons themselves to come forth. A few whole pistachios were sprinkled over the finished creation, adding even more colour and texture.

What would you like to see us do with leftover macaron shells next?