|VANCOUVER DAZE showcases and highlights the lifestyle and cultural scene of our beautiful city, uncovering all the INTERESTING THINGS, misadventures, and shenanigans beyond social functions and local happenings.
We fiercely promote all the fun times, food, culture, and entertainment the city has to offer, along with the creative minds behind them.
You can pitch me HERE.
Tableau celebrated the local spot prawn season with a party serving poached whole spot prawns (above) with saffron aioli, along with a ton of other concoctions and takes on the shellfish.
The load of steamed prawns were mixed with servings of sauteed spot prawn skewers with chili garlic.
Another highlight was the gourgère spot prawn tail sliders. Served with frites, they were delectable and a fine starter.
We sipped on a fine la strangiato cocktail (bel0w) with gin, dubonnet, amaro montenegro, lemon, demerara, and soda.
The wild B.C. spot prawns were tasty going down steamed, fried, in a bisque, shredded, with garlic, coated, and done every way possible. Tableau and Chef MAC did a fine job bringing twists to the prawns, but nothing beats original style.