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Seasonal aboriginal food at Wild Salmon (Vancouver)

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Seasonal aboriginal food at Wild Salmon (Vancouver)

grayelf | Aug 24, 2009 11:01 AM

Chowhound just ate my long post (what's with this new "This is a review of a specific restaurant" rating thing?!) so here's the abridged version. When the Wild Salmon at Vancouver Community College reopens in May, check it out for their "modern interpretation of our traditional foods."

Starters are $4, mains are $9, desserts are $3

We had fire roasted corn soup with clam fritters and oolichan oil, bison carpaccio, braised bison short ribs with roast garlic parsnip mash, bison stew with root veg, venison meatloaf with sweet potato fries, ice cream trio and bannock bread pudding.

The room is quite lovely especially considering it is a classroom, the service is friendly if somewhat leisurely (allow two hours for lunch) and the food is both interesting and delicious. All our dishes would be repeatable, and the small gaffes that occurred were corrected and did not detract significantly from the experience. This is, after all, a training kitchen as noted on the menu so things like running out of bannock, serving merlot from the fridge and finding two of three pieces of short rib to be too rubbery (the bison stew was quickly substituted) were not deal breakers for us. I've had far worse things happen in regular restaurants were I was paying full freight and I only mention them to give you an idea of what you might expect. Standouts were the carpaccio and the ice creams (you get to choose from nine housemade varieties like wild rice, cranberry and sunchoke which were our picks), though really everything was delicious. And the prices are very easy to take, as you can see. We'll be back in the spring and will especially keep this in mind for visitors as it is the only place in town that showcases Northwest Coast aboriginal food. Thanks to fmed and cynsa for sussing this out in time for us to try it this year http://chowhound.chow.com/topics/638414

Here are some pictures to tide you over.

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