This is Part 3 of 3 of my recent Vancouver Adventures that I shared with Deborah Moore this morning on AM1470.
To celebrate Canada’s 150 birthday this year, Fairmont Hotels has just launched their new Canada150 Afternoon Tea Set. It’s a tea set which pays homage to all the different provinces of Canada where Fairmont operates by incorporating each regions distinctive foods. For example, there’s the Calgary Stampede corndog made with Wagyu Beef, Montreal smoked meat sandwich, the West Coast Club and Nainamo Bar to name just a few. You can have a cross-country culinary experience just having a relaxed afternoon in the hotel’s cozy private dining room of their Notch8 restaurant. If you’ve read about my experience here for Halloween Tipsy tea, you’ll find that the room has been transformed with relics from Fairmont’s storied past in Canadian history. Built by Canadian Pacific Railway as one of the grand railway hotels that brought guests from coast-to-coast on luxurious train journeys, the hotel played an integral part in the early years of Canada’s formation – a perfect place to celebrate Canada 150 this year.
Canada 150 afternoon tea runs from May 1st to September 3rd, 2017 with daily sittings at 11am, 1pm and 3 pm. Adults $59, children’s tea $29.50 (ages 12 and under). Reservations can be made at 604-622-1900 or online.
A: 900 West Georgia Street , Vancouver , British Columbia, Canada , V6C 2W6
T: 604-622-1900
Until our next tea date!
XOXO,
Mimi
Getting settled in with a Maple Leaf Cocktail. It’s a take on classic whisky sour with Canadian influences – bourbon, maple syrup, lime and apple. For serving to the public, it will be presented in a glass maple leaf. One of the great things about having tea at the Fairmont is that you can order a variety of innovate cocktails and spirits with your tea set.
These silver chargers are from the 1950’s and the tea sets were made specially for the Fairmont.
Starting with wildberry scones and oka scones accompanied by a delicious Saskatoon berry compote and birch syrup chantilly. The scones are always the highlight of tea at the Fairmont.
Left: MAPLE FOIE GRAS TOURTIÈRE – Quebec City , QC. Right: STAMPEDE CORN DOG made with wagyu beef – Calgary, AB. I really enjoyed the corndog, the beef had a nice bouncy texture.
Left: MINI WESTCOAST CLUB with dungeness crab, smoked salmon, side stripe prawns, smoked oyster, albacore tuna – Fairmont Hotel Vancouver, BC. Right: BISON CARPACCIO Saskatoon berry compote, buttered bannock – Fairmont Banff Springs, Banff , AB. Both were absolutely delicious.
Time for desserts!
Left: CANADIAN MINI DONUTS, chocolate dipped with bacon, cinnamon sugar, salted caramel with vanilla cream – Fairmont Royal York, Toronto, ON. Right: NANAIMO BAR, chocolate & coconut, vanilla cream – Fairmont Empress, Victoria, BC. You can never go wrong with a dish that has an injection syringe! And you get double the goodness here.
BEAVER TAIL with nutella, caramelized apple – Fairmont Chateau Laurier, Ottawa, ON. Such a delicate piece! The cutest beaver tail I have ever seen.
Left: BUTTER TART with caramelized pecan – Fairmont Le Chateau Montebello, Montebello, QC. Right: WILD BERRY TART, almond cake, foraged berries – Fairmont Chateau Lake Louise, Lake Louise, AB
Laura G says
Hi Mimi, I found your site whilst looking for ways to improve my macarons. I see that in your recipe you add a pinch of cream of tartar to the egg whites. This is not something I’ve come across before. What effect does the Cream of tartar have?
Mimi says
It helps stabilize the meringue.
xoxo,
Mimi