Parkside Brewery and Chicha Restaurant Beer Paired Dinner
-with Chef Shelome Bouvette and owner/ brewmaster Vern Lambourne-
Wednesday, April 11th
6.30pm-10pm
$79.00 per person includes taxes and gratuity
The Menu
Starter- Peruvian sweety pepper and aji amarillo chili guacamole with hand cut cassava root crisps/ fried plantains with trio of Peruvian sauces. (paired with Dawn Pilsner)
Course 2- Geoduck and Humbolt squid ceviche with manadrin orange, avocado, aji amarillo chili and passion fruit leche de tigre marinade. (paired with Dimwit Belgium Wit)
Course 3- Peruvian "Nikkei" style fish and chips; nori and tobiko tempura battered fresh local spring halibut, togarashi yuca frites, ume (Japanese sour plum) tartar sauce, pickled diakon slaw. (Paired with Dusk Pale Ale)
Course 4- slow braised organic Fraser Valley pork cheeks in dark beer and cilantro, wild mushroom and peruvian chili farro risotto. (paired with Humans IPA)
Dessert- blood orange and yuzu tart wih cancha corn praline, white chocolate, pistachio ice cream. (paired with Dreamboat Hazy IPA)
-with Chef Shelome Bouvette and owner/ brewmaster Vern Lambourne-
Wednesday, April 11th
6.30pm-10pm
$79.00 per person includes taxes and gratuity
The Menu
Starter- Peruvian sweety pepper and aji amarillo chili guacamole with hand cut cassava root crisps/ fried plantains with trio of Peruvian sauces. (paired with Dawn Pilsner)
Course 2- Geoduck and Humbolt squid ceviche with manadrin orange, avocado, aji amarillo chili and passion fruit leche de tigre marinade. (paired with Dimwit Belgium Wit)
Course 3- Peruvian "Nikkei" style fish and chips; nori and tobiko tempura battered fresh local spring halibut, togarashi yuca frites, ume (Japanese sour plum) tartar sauce, pickled diakon slaw. (Paired with Dusk Pale Ale)
Course 4- slow braised organic Fraser Valley pork cheeks in dark beer and cilantro, wild mushroom and peruvian chili farro risotto. (paired with Humans IPA)
Dessert- blood orange and yuzu tart wih cancha corn praline, white chocolate, pistachio ice cream. (paired with Dreamboat Hazy IPA)
Our Story
After several nights and several Pisco Sours we came up with the name for Vancouver’s first Peruvian inspired eatery: Chicha Restaurant.
We chose it mostly because it sounds fun and feminine. But Chicha Morado also happens to be a very popular drink in Peru, made from purple corn, spices, pineapple, and citrus. At our restaurant the chicha morado along with everything else on our menu is made from scratch and fresh by us with love.
Our vision for Chicha restaurant is a fun, casual restaurant that offers modern, creative small share plates and innovative cocktails inspired by Peruvian ingredients and flavors. A place where friends, lovers, and family can come have an upbeat time, share dishes and experience our bold favored, colorful, modern interpretation of Peruvian food.
After several nights and several Pisco Sours we came up with the name for Vancouver’s first Peruvian inspired eatery: Chicha Restaurant.
We chose it mostly because it sounds fun and feminine. But Chicha Morado also happens to be a very popular drink in Peru, made from purple corn, spices, pineapple, and citrus. At our restaurant the chicha morado along with everything else on our menu is made from scratch and fresh by us with love.
Our vision for Chicha restaurant is a fun, casual restaurant that offers modern, creative small share plates and innovative cocktails inspired by Peruvian ingredients and flavors. A place where friends, lovers, and family can come have an upbeat time, share dishes and experience our bold favored, colorful, modern interpretation of Peruvian food.
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