Richard had Chinese New Year dinner with Claudia's family on Sunday, which was a blast. Lots of great food: lobster, beef and lotus root soup, duck, the works. And the famous red envelopes full of cash. There's another party in a couple weeks with the cousins, a younger crowd. I like the idea of this extended party the Chinese have for their New Year's.
On Monday we lunched with Monique at the University Club and they were offering a special New Year's menu...yum!
And Elaine and I are going to have this delectable sounding feast at the Grand Pacific today.
"New Year foods are symbolic, portending good luck, good health and abundance for the coming year. Executive Chef Rick Choy has condensed the traditionally elaborate twelve-course banquet you’ll find at Chinese restaurants, into a three-course lunar feast brimming with good fortune.
The first course, delectable spot prawns and scallop in egg crepes with Hon-Shimiji and Maitake, is shaped and tied like a money purse. That’s followed by pan seared Berkshire Pork Rack served with Ox Tongue Dumpling in the shape of an ancient gold ingot splashed with liquorice and anise, and Lotus Root Rosti. The dumpling and lotus root portend prosperity. Finish off the meal with a coconut tart that marries caramelized walnut and cinnamon gelato with a wish for a harmonious family and a sweet year ahead."
Chinese New Year's Parade in Vancouver
