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2014 Chefs Across the Water

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Monday September 15, 2014

Maenam resized

Chef Angus An of Maenam Restaurant, Vancouver


Cuisine

Simplicity, innovation, and balance are the key ingredients in the philosophy behind the authentic Thai dishes at chef Angus An’s Maenam. His menu is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products while respecting the tradition and origin of each recipe. With inspiration found in frequent travel the menu at Maenam is ever-changing but always served with a nod to its traditional context, be it family-style dining or riffs on Thai street food.

Wine

Cellaring one of the most exciting Riesling collections in Vancouver, the wine list at Maenam is a food-focused undertaking concentrating on lighter reds and a spectrum of aromatic whites. Award-winning sommelier Kurtis Kolt creates a list that evolves as quickly as chef An’s menu, spanning a range of old and new world styles, with a special focus on the best of British Columbia.

Bar

Bartenders Kristi Linneboe and Tanya Roussy collaborate with the kitchen, developing a cocktail list that boasts complex flavours that harmonize with chef An’s cuisine. Each cocktail crafted behind the bar at Maenam highlights the expressive potential of premium spirits, liqueurs, and ingredients. Exotic flavours like pomelo, salty plums, lemongrass and tamarind add an Asian twist in drinks to accompany a meal or keep you happily perched on the bar for hours.

Decor

Designed by Vancouver based Scott Cohen in collaboration with artist Ken Lum and owner Angus An, Maenam’s design is a combination of clean, cool lines warmed by soft Douglas Fir panels, organic cork and lacquer tables and custom leather chairs and banquettes. Splashes of pink, green and orange offer a nod to the unofficial colours of Thailand, while custom light fixtures illuminate the terrazzo bartop and handcrafted Thai artefacts decorate the walls of the minimalistic setting.

Angus An, Chef and Owner

Angus An began his culinary training shortly after completing a fine arts degree at the University of British Columbia. Enrolling in New York’s prestigious French Culinary Institute (FCI), Angus was given the opportunity to work under several of the world’s culinary greats including Jacques Pépin, Alain Sailhac and André Soltner, while apprenticing at Jean-Georges Vongerichten’s legendary Jo-Jo.
After graduating from the FCI, Angus moved to Montreal to work for famed chef Normand Laprise at Toqué. It was under Laprise’s careful watch that Angus learned to create dishes that boast both complexity and simplicity, now a hallmark of his culinary style. After several years at Toqué, Angus moved to London where he continued to train in Michelin-starred restaurants including The Ledbury, The Fat Duck and Le Manoir aux Quat’Saisons before taking a position working under chef David Thompson at Michelin-starred Thai restaurant, Nahm. Working with Thompson, Angus’s eyes were opened to layering and balancing intense flavours while respecting centuries-old recipes and traditions. It was also where he met his wife and now business partner, Kate.


Chefs Across the Water Dinner with Chef Angus An
Menu


Canape
Crispy Thai cupcakes
with caramelized prawns and chicken

Sockeye Salmon Tartare
in Miang style with ginger, peanuts, coconut

Sablefish soup
dill, turmeric

Salt spring mussel salad
Mint, cilantro, ikura, peanuts, lemongrass

Lamb Geng Gola
Southern style dry curry with salt spring lamb

Jack fruit custard

Caramels or jellies


$130 per person - includes wine pairings
not including taxes nor gratuities


Seating at 7:00pm Monday, September 15th, 2014

For reservations please telephone

1 800-661-9255



Contributing to our Island Farmers
Proceeds from this event go to Salt Spring Agricultural Alliance's effort to establish a produce cold storage and production facility. Previous years events contributed $3000.00 towards the now operational Salt Spring Island Abattoir. Hastings House Country House Hotel is proud to contribute to these and other worthwhile projects to support our island farmers and livestock producers who in turn provide our dining room with the freshest, highest quality ingredients our loyal patrons deserve.