VANCOUVER'S FRESHEST UNDERGROUND SOCIAL DINING EXPERIENCE
Here is a new addition to the NFA family. We introduce to you, our new Trio of Scallops.
*Seared scallop with a cashew nut chutney on a crispy corn fritter with fresh mint
*Scallop carpaccio with apple, ginger, chili, on a crispy homemade portal chip
*Seared scallop on a cauliflower purée next to a shallot purée and crispy prosciutto chip
Curious? Come visit us! For reservations, email: nfa.reservations@gmail.com
It’s getting colder, cloudier and rainier, but at NFA we adore autumn. We’re getting ready for this season and with Thanksgiving coming up, we’ve decided to share with you a bread pudding recipe, NFA style. Try it out and let us know how it goes!
PUMPKIN AND WHISKY BREAD PUDDING
Serves 6
100g raisins
3 tbs whisky
3 tbs hot water
For the sauce:
100g muscovado sugar
1 tbs corn syrup
25g butter
For the pudding:
1 whole egg and 3 egg yolks
100g caster sugar
250ml cream
50ml milk
100g pumpkin, cubed and steamed then puréed
½ tsp ground cinnamon
a little grated fresh nutmeg
½ tsp ground ginger
1 vanilla pod, split and seeded
approximately ½ a stale white baguette, cut into cubes
1) Soak the raisins in the whisky and hot water until plump. You may want to do this overnight - entirely up to you. Drain and reserve the soaking juices.
2) Pre-heat the oven to 150°C
3) To make the sauce, heat the muscovado sugar, treacle and butter in a pan until melted, then pour equal measures into 6 buttered ramekins.
4) To make the pudding, in a large bowl, whisk the eggs and sugar until pale. Pour in the cream, milk, purée, spices and vanilla pod along with the raisins and a little of the soaking juices and whisk until thoroughly combined.
5) Stir in the bread cubes and leave for 15 minutes to soak.
6) Place the ramekins in a deep baking tray and pour in boiling water until it comes halfway up the sides. Fill the ramekins with a few cubes of bread and the custard mixture.
7) Place on the middle shelf of the oven and cook for approximately 1 hour or until the custard has a slight wobble when shaken. If the top starts to colour too quickly, cover loosely with foil.
8) Remove from the oven and leave to rest for a few minutes. Then run a knife around and turn out onto a plate. Serve with crème fraîche or whipped cream.
Here are a few of our recent features!
The first feature was Inspired by a visit to Tojo’s in Vancouver a few months back. It’s a dungeness crab cake with a mango apple shiso salad and miso mustard dressing.
Our second feature is a seared scallop in a lychee gazpacho, sherry reduction with toasted almonds.
To make reservations, contact us at nfa.reservations@gmail.com !
A very big thank you to Gourmeted.com for their recent write up!
Huge thank you to Vancouver Sun’s Features Editor, Juanita Ng.
Follow Juanita Ng on twitter.
markbusse asked: Have you ever done a traditional South African-themed "rainbow cuisine" meal?
Other than a plate of biltong, ostrich and syrup glazed deep fried dough (Koeksisters) - unfortunately not! It’s been 12 years since I last lived in South Africa!
Thank you’s to www.pinq.ca for the review and visit to NFA!
Send off for NFA’s Sous Chef Damian with a back yard pizza party! Awesome pizzas, including the $100.00 Smoked Salmon Caviar pizza!
Thank you for the post, thxvancouver!
The deconstructed beet salad - part of an amazing six-course dinner I enjoyed recently at NFA (No Fixed Address) Vancouver. NFA is a secret fine dining experience; you make a booking but the menu & location are not revealed until shortly before the actual meal. Photos of all six delicious courses here.
We noticed that we post photos of individual dishes and never the entire course. Here is a taste of what you get when you visit us at NFA. Photos are courtesy of a recent guest of ours (Thank you R.)!
Spanish Style Bouillabaisse
Deconstructed Beet Salad
Olive Oil Halibut on a Chorizo Croquette
Ahi Tuna with Coconut Lemongrass Broth and Cinnamon Chili Tapioca
Classic Creme Brulee
Bon Appetit!
