Recipe Reveal: ARC’s Flavours of Fall

One of our favourite dining experiences in the city is ARC Executive Restaurant Chef Adam’s signature Province to Plate menus, showcasing the best that British Columbia has to offer (and sure, we are biased, but it’s backed by the science of taste)!

This menu changes regularly and always features the finest, freshest seasonal produce available. It is hyper-local with a sustainable focus, just how we like it!

Perhaps you didn’t get the chance to dine in while our fall menu was live, but not to worry, our winter menu is available in-house now! That being said, Chef Adam still wanted you to be able to indulge in the flavours of fall he so carefully curated. As a result, we got our hands on a couple of his very delicious recipes that was recently dubbed “the best food in Canada” by one visitor from across the pond.

Below, Chef has given us a little insight into two of his delicious dishes from his 2023 Fall Province to Plate menu.

We hope you enjoy!

flatlay photo of dish with roasted squash salad with cut squashes and foliage surrounding table

Roasted Squash Salad

Yields 6 portions. Scale quantities accordingly to adjust portion sizes.

Ingredients:

  • 1 acorn squash
  • 350g watercress
  • 20ml lemon juice
  • 40ml extra virgin olive oil
  • 240g whipped goat cheese
  • 90g pumpkin seed granola
  • 200g roasted barley

Whipped Goat Cheese

  • 230g cream cheese, spreadable
  • 460g goat cheese, fresh
  • 1 lemon

Roasted Barley

  • 150ml pearl barley
  • 500ml vegetable stock
  • 2 bay leaves

Pumpkin Seed Granola

  • 425g rolled oats
  • 275g pumpkin seeds
  • 75g flax seeds
  • 75ml extra virgin olive oil
  • 105g brown sugar
  • 85ml maple syrup
  • 150g dried cranberry
  • 5g salt

 

Instructions:

Pumpkin Seed Granola
1) Combine dry ingredients in a large bowl. Combine the olive oil, brown sugar & maple syrup in a small pot and bring to a boil to dissolve the sugar. Pour over the dry ingredients and toss to coat evenly.
2) Transfer to a parchment lined baking sheet, spread out relatively flat, and bake at 350F, rotating every 10 minutes, for 20-30 minutes. Cool & store in an airtight container.

Whipped Goat Cheese
1) Place both cheeses in the bowl of a stand mixer with the paddle attachment. Zest and juice the lemon and add both to the bowl. Start the mixer on low and slowly increase speed to max. Whip for 4-5 minutes then transfer to a piping bag. Temper cheese before using so it becomes soft.

Roasted Barley
1) Toast the barley in an oven at 350F until golden brown, this can be done ahead of time.
2) Combine the barley, stock, and bay leaves in a small pot and bring to a boil. Reduce the heat to a bare simmer and cook until barley is al dente. Turn the heat off and allow to cool slightly before straining off any remaining liquid.

Salad
1) Quarter the acorn squash and slice into thin ribbons 2-3mm thick. Toss the ribbons with olive oil, salt & pepper. Transfer to a parchment lined baking sheet and spread out into a thin layer. Roast at 400F for 7-10 minutes until browning at the edges and slightly shriveled. Cool & store in the refrigerator.
2) For the salad, combine the roasted squash, watercress, cooked barley, lemon juice, and olive oil in a large bowl and toss gently. The watercress is delicate so don’t be too aggressive.
3) Pipe a ring of goat cheese on the plate, top with the salad, and sprinkle on a bit of the granola. Pipe a few dollops of the cheese into the salad.

flatlay photo of dish with riotto, duck, and squash with cut squashes and foliage surrounding table

Squash Risotto with Roasted Duck Breast

Yields 6 portions. Scale quantities accordingly to adjust portion sizes.

Ingredients:

  • 750g risotto base
  • 250ml vegetable stock
  • 150g Swiss chard
  • 75g butter
  • 125g Grana Padano cheese
  • 6 duck breasts (6oz)
  • 120ml sauce vert
  • 120ml red wine jus
  • salt to taste

Risotto Base

  • 1kg Arborio rice
  • 5L vegetable stock
  • 150ml extra virgin olive oil
  • 50g garlic
  • 100g shallot
  • 500g butternut squash (1/2″ dice)

Sauce Vert

  • 75g parsley, fresh
  • 50g chive, fresh
  • 50g basil, fresh
  • 25g mint, fresh
  • 25g tarragon, fresh
  • 25g dill, fresh
  • 25g garlic
  • 25g shallot
  • 40g capers
  • 3 lemons
  • 500ml extra virgin olive oil

Red Wine Jus

  • 5L veal stock
  • 1kg onions, yellow
  • 750g carrots
  • 200g tomato paste
  • 50g rosemary
  • 25g thyme
  • 15g black peppercorn
  • 1L red wine

 

Instructions:

Risotto Base
1) Combine the garlic, shallot, and olive in a large rondeau over low heat and sweat until translucent. Add the rice and toast for 4-5 minutes. Add the butternut squash.
2) Add the vegetable stock one large ladle at a time, continuously stirring the rice, and allowing the majority of the liquid to be absorbed each time before the next addition. Remove from the heat when cooked 75% of the way. You may not need all of the stock.

Sauce Vert
1) Combine all of the herbs, garlic, shallot, capers in a blender. Zest & juice the lemons and add to the herb mix. Add approximately half the olive oil.
2) Start the blender and get things moving using the plunger. Drizzle in the remaining olive oil to create a smooth green sauce. Try to work quickly to avoid heating the sauce too much.

Red Wine Jus
1) Dice onions and carrots into large chunks.
2) Choose a rondeau that can fit the onions and carrots in a single layer. Over med-high heat, sauté the vegetables with a little canola oil until well caramelized all over. Add the tomato paste and toss everything together. Continue sautéing until the tomato paste darkens a couple shades and a fond develops on the bottom of the pot.
3) Add the rosemary, thyme, black peppercorn & red wine. Reduce the wine by approximately half.
4) Add the veal stock and bring to a boil. Turn the heat down to a bare simmer and allow to reduce slowly until the sauce coats the back of a spoon. Strain & cool.

To Plate
1) Heat a pan over low heat. Season the duck, score the skin, and place skin side down in the pan. Allow the fat to render until crisp then flip and baste over medium heat until cooked to medium rare. Set aside to rest.
2) Bring half the vegetable stock to a boil in a pan and add the risotto base. Continue to cook as you would normally, adding more stock as needed, until al dente. Remove from the heat, add the butter and cheese and stir to emulsify.
3) At the same time, sauté the swiss chard in a hot pan with a touch of oil until it starts to wilt. Add a small amount of butter and continue to sauté until tender.
4) Plate with the risotto first, topped with the swiss chard and a few dollops of sauce vert. Drizzle the red wine jus around the plate then top with one sliced duck breast to finish.

Tag us @arcdining and #ARCeats if you try any of these recipes out! Happy cooking!

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