Dine Out Vancouver 2011: Bistro 101 at Pacific Institute of Culinary Arts

As I only booked one Dine Out Vancouver this year, I wanted to try something different than the usual $28/38 menus that I’ve chosen in the past. I heard from friends that the $18 Dine Out from Pacific Institute of Culinary Arts’ Bistro 101 was worth a try. I went online and noticed that it had two items which stood out for entrees: Veal Osso-buco and the Miso Sablefish. For $18 I had to try this out for myself and see how good the students’ cooking were to pull off these two dishes!

Menu at Bistro 101 for Dine Out
My bf and I went last Friday night. From the Dineout we both ordered the Mussels cooked in a daily sauce with pomme frites. The daily sauce we had it cooked in was a Green Thai Curry. My bf ordered the Veal Osso-buco while I ordered the Miso Sablefish. For dessert, I ordered the Lemon Meringue Tart w/Berry Sorbet. My bf decided on the Chocolate Mousse Dome.
While we waited for our dishes from our server, whom I suspect was also a Culinary Arts student, I had a window view of the pastry chefs making the desserts. I was dying to try the wonderfully plated desserts, but I had to wait patiently for my first two courses beforehand!

The mussels came within 10-15 minutes of when we ordered, after we had devoured the cheese herb rolls. I liked the shoestring pomme frites that topped the mussels. The mussels were succulent and cooked well; however, the Green Thai Curry sauce felt very watered down. I barely tasted any curry flavour to them.

Green Thai Curry Mussels w/Pomme Frites

Next came our main entrees, which took over 20 minutes to arrive. I was a bit disappointed that it took a long time between our veal and our main entree and really hoped that it was worth the wait since I was quite hungry! The Veal Osso-buco which we were looking forward to trying was a bit over cooked. Since we had tried one in Cancun that melted in our mouth, this dish felt like we had to chew quite a bit. The saffron risotto was not impressive at all and lacked texture.

Veal Osso-buco on saffron risotto

The Miso Sablefish was cooked well in terms of texture; however the flavour was lacking. There was no miso flavouring to the fish. My favourite is still the sablefish from Goldfish Pacific Kitchen; the fish at Goldfish was nice and flavour, plus it melted in your mouth like butter. The attached skin to the sablefish was also not very appealing to me, as I normally would not eat the scaley skin. However, the sticky rice was a nice touch to the bottom of the fish. I would’ve recommended that they accompany it with some other vegetables vs the edamame and shredded carrots.

Miso Marinated Sablefish w/sticky rice cake

As both our entrees turned out to be disappointing, I was hoping the desserts were as good as they looked! They came quickly, maybe because we kept eyeing the pastry kitchen’s window and hoping our server was telepathic and would bring over the delicious looking desserts! Well, the desserts were not disappointing! What a relief! My Lemon Meringue Tart was just the right amount of texture in the meringue and the right amount of tartness to the lemon cream. The berry sorbet was a nice complement. My bf’s Chocolate Mousse Dome was melt-in-your-mouth sweetness. If we could do it all over again, I would definitely just stick to appetizer and dessert and skip out on the entrees!

Chocolate Mousse Dome
Lemon Meringue Tart w/Berry Sorbet

Bistro 101 at Pacific Institute of Culinary Arts on Urbanspoon

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