At the extended Long Table Series (it started and was only supposed to run in the summer), guests are seated at one looooong communal table and served one meal - the night we visited, it was roast Cornish Game Hen with long-laboured gravy, house cut chips, and a simple slaw.
The night was sponsored by Steam Whistle beer - how else would you get a meal and a beer for only $12? The beer supplied was a pilsner - nice, light, and while M would call it "sweet", I would simply say that it didn't have the typical "hoppy" flavour of other light beers. We think the Steam Whistle Beer paired nicely with the meal of the night, although it would also taste great alongside a creamy pot pie, white fish, or a spicy Thai or Malaysian meal.
It was a very professional affair - we were greeted at the door and asked to wait in the back holding area, then ushered from there in one big group to the long table. After the chef gave a beautiful description of the making of the meal, our plates were brought to us banquet style.
I never noticed how I enjoyed hearing about how the food was made. A *long* time ago, when I attended one of Fairmonts' apprentice appreciation dinners, the slight wait while the chef described the making of each course and the reasoning behind the dish components was well worth it as the narrative made each dish more enjoyable. I *still* remember the sablefish liver pate, cured sablefish, and anise pudding course from one Fairmont team that just blew me away. So - chef at Irish Heather, you increased my Cornish Game Hen enjoyment by +5 points! (Sorry, too much Mafia Wars as of late.)
Needless to say, I enjoyed my meal. The previous time I had Cornish Game Hen, it was stuffed with truffle and other ingredients, and was done too dry. That was not the case at Irish Heather, where the meat was juicy and tender. The house cut chips were a nice accompaniment - crispy, not too starchy, and perfect for dunking into their gorgeous gravy. May I add - several diners around us (and us included!) asked for more gravy, just for dunking. The coleslaw was not creamy, but not acidic either. The slaw was slightly marinated in a light dressing and made for the perfect side. This was the perfect comfort-food meal!
208 Carrall St [map]
P: (604) 688-9779
To make reservations for the Long Table Series, please visit the Long Table Series Blog
Other bloggers take:
Kim - I'm Only Here For the Food!
Sherman - Sherman's Food Adventures
Kevin - 604Foodtography
Jenny - Secret Eden
Jonathan - Food and Tell
Joyce & Frank - Foodie Adventures
Danny - Five Loaves