Make This Holiday Feast a Rare One

Small rooms with big hearts and exquisite food are a staple of the Vancouver dining scene. Even so, Rare One lives up to its unique moniker with an energy, presentation, and ingredient list that has captured the imagination of locals and visitors alike.

While others wrestle with creating signature dishes from primary seasonal staples, chef/owner Brian Fowke has consciously created a menu that goes one step beyond. Flavour and freshness might be the order of the day, but the sustainable and wild stocks that provide the milieu for their menu are showstoppers.

Rare wines, rare cuts, and other regional rarities are Rare One’s raison d’etre, giving Fowke and crew the opportunity to highlight lesser-known delicacies and techniques. Known for his exuberant efforts in the kitchen, Fowke brings his sights immediately down to earth to create a festive Christmas menu for alive’s readers.

“We want to keep the work minimal. There’s a lot of labour put into creating feasts, but what’s the point if the cook can’t enjoy the company?” said Fowke. “People want to go overboard, but there are stress levels to consider. What we should all aim for is a simple, healthy festival of food. With a bit of advance preparation and organization, even a big holiday meal can be done easily.”

That means keeping a winter pantry loaded with sturdy root vegetables, onions, celery, and carrots, along with freshly charged spices including cinnamon, nutmeg, chili, and black pepper. Basic store-bought mustards, mayos, and quality oils are similarly invaluable.

In the world of Rare One, recipes are most often a starting point for further exploration. While recipes still play a role, Fowke is most inspired by the regular trips to market in search of seasonal sustenance. “I usually settle upon a handful of components and then think of how they might be brought together in a way that’s unexpected. Taste is still tops, but we like to keep things fresh and fun.”

On a daily basis, Rare One creates fresh sheets that stretch the imagination while reassuring the palate with festive familiarity.

Recipes

• Cauliflower Soup with Black Winter Truffle Oil
• Honey Glazed Quail with Fennel Salad and Cranberry/Chestnut Marmalade
• Thyme-Roasted Rack of Pork with Maple Yams and Pear Compote
• “Fruitcake” Ice Cream