Vintage & Veg is returning to the Acorn (3995 Main Street) this week. The latest installment of the vegetarian restaurant’s collaborative dinner series features Mayne Island Brewing Company.
Taking place on Wednesday (April 10), the evening consists of a six-course plant-based meal, items that don’t appear regularly on the Main Street eatery's menu.
MIB brewer Michael Garratt launched the small-batch Gulf Island craft brewery in 2016, along with his wife, artist Annette Witteman, and their kids, Jasper and Grace. Together, they use ingredients foraged right in their own backyard.
Garratt and Acorn chef Brian Luptak share a love of experimentation and of the use of unusual herbs, vegetables, and fruit, says Acorn co-owner Scott Lewis.
Although the menu is still being finalized, Lewis says diners can expect some creative flavour combinations.
“One of the most interesting parts of Mayne Island Brewing is their unique infusions,” Lewis tells the Straight. “Using those as a point of departure, chef Luptak has, for example, created a dish based on the Apricot brew that utilizes our preserved apricot from last summer in an apricot-and-celery salad with apricot-pit vinegar, toasted walnuts, endive, and blue cheese.
“For MIB’s Bull Kelp brew,” he adds, “we have a seaweed-alkaline noodle, miso potato ‘rocks’, charred baby turnips, matsutake broth, pickled rockweed, sea asparagus, toasted seaweed dust, furikake, and crispy rockweed.”
This is the fourth edition of Vintage & Veg, with previous editions featuring Odd Society Spirits, Kanazawa Wines, Summerhill Winery, Klippers Organics, and Lance Wild Crafts Foraging. The series allows the Acorn to build unique menus while showcasing a particular winery, brewery, or distiller's vision and pairings.
Tickets ($120, including beer pairings, tax, and tip) are more details are at the Acorn.