Did you hear that sound? It's the squeals of joy from fans of spot prawns, B.C.'s seasonal seafood jewel of the waters. Spot prawn season is fleeting - it will last just four to six weeks - and local home cooks and restaurants are making the most of it.
Photo by Lindsay William-Ross
To honour the small but mighty delicious spot prawn, the Lobby Lounge and RawBar at the Fairmont Pacific Rim is launching an epic longboard sushi and seafood feast.
Available weekends from 11 a.m. to 2 p.m. only starting May 18, and only during spot prawn season, the sushi bar will serve up this limited edition lunch for groups of two or more by reservation, served on an impressive longboard. The bigger the group, the longer the board, of course.
Photo by Lindsay William-Ross
Building on the already-stunning sushi and raw bar offerings available under the supervision of sushi master Chef Takayuki (Taka) Omi, the spot prawn longboard lunch showcase the versatility of this regional delicacy. Kick off with a bowl of sultry spot prawn miso soup bursting with prawn flavour, slurp back oysters, and crack open poached B.C. spot prawns to rejoice in their simple goodness.
Poached spot prawns and oysters. Photo by Lindsay William-Ross
A mix of nigiri and aburi-style sushi follows, including RawBar favourites like the Sable Motoyaki roll. A taste of spot prawn ceviche highlights the brightness and sweetness of the prawn when flash-bathed in juicy citrus, while a bolder poké shows how well the prawn works with bigger, spicier notes.
If you can't make it in to experience the longboard lunch, the RawBar will also have a limited edition Fresh Sheet of B.C. spot prawn offerings available daily - but of course, those spot prawns are only on the menu while supplies last.
Photo by Lindsay William-Ross
B.C. Spot Prawn Longboard Lunch
When: Weekends from 11 a.m.-2 p.m. starting May 18 and while supplies last (4-6 weeks)
Where: The Lobby Lounge and RawBar at the Fairmont Pacific Rim - 1038 Canada Place Way, Vancouver
Cost: $65per person (excluding tax and gratuity). Reservations are required and can be made by calling 604-695-5557 or emailing [email protected].
