Puréed San Marzano tomato sauce under the meat adds a touch of sweetness to the dish. The chicken is topped with sundried tomatoes and shaved grana padano cheese. The pistachio crust gives the chicken breast added texture and a nutty flavour. The pistachio-crusted chicken parmesan is a play on the Italian-American favourite. Kearns explained that he wanted to elevate the level of food that diners could enjoy with one of his new dishes, while still dining in a casual bar environment. The majority of mains on all three menus revolve around pub staples such as burgers, fajitas, and fish and chips. Chef Kieran Kearns hopes to elevate typical pub grub by adding a pistachio-crusted chicken parmesan dish to the menus. Again this is also a good dish for sharing (the flatbread arrives pre-sliced) as an appetizer or enjoying on your own as a main dish. The pork-belly flatbread features slow-roasted and shredded pork belly, seared corn, as well as slices of jalapeno peppers, pickled red onions, and green onions over a chipotle-cilantro yogurt base and smoked mozzarella. Michelle da Silvaįlatbreads ($11-13) are offered at all three restaurants, and Kearns is adding a new one to the lineup. Pork-belly flatbread features shredded pork belly that was slow cooked for five hours. A serving includes six pickles, which makes this a good appetizer for sharing. Pickles are beer-battered and panko-breaded before fried crisp and served with a lemon-dill yogurt dipping sauce. Deep-fried pickle chips are already on the menus at the Charles Bar and Colony, but Kearns is adding whole spears of fried pickles to the offerings. The first course that I tried pairs well with beer-of which the Charles Bar has eight on tap and over a dozen by the bottle. Deep-fried pickle spears pair perfectly with a pint of ale. Kearns explained that the two appetizers, two main dishes, and two desserts that he created not only highlight seasonal ingredients and flavours, but complement the beverage programs at all three restaurants. Recently, I attended a media preview of the new dishes at the Charles Bar (136 West Cordova). New fall and winter dishes will be launched at the Charles Bar on October 14, Colony on October 15, and Dover Arms on October 16. Kearns has created his first set of menu changes that will roll out at all three restaurants after Thanksgiving. He oversees the dishes at the Charles Bar in Gastown, Colony in Kitsilano, and Dover Arms Pub in the West End, which share similar menu items. Kieran Kearns is now executive chef for Blueprint’s three remaining restaurants. Recently, the company sold Bismarck restaurant, which opened less than a year ago. In August, Blueprint moved its head office to Gastown, and the following month, closed the popular Shine Nightclub after a 14-year run. The Vancouver-based entertainment and hospitality company saw the departure of its executive chef Brett Turner last spring. Export downloads an SQL file to your local desktop.A lot has changed at Blueprint over the past few months. In the Orchestrator Blueprint Export dialog box, select the blueprint type: Template or Migration.Ĭlick Export. You can create and store multiple blueprints with the same Orchestrator.Īfter creating as many blueprints as you need, you can add appliances to the source Orchestrator.īlueprints automatically exclude all statistics, large historical data files (including audit logs, report histories, and so forth), and account information. If the source Orchestrator manages any appliances, blueprint creation fails. You can use a blueprint when creating a new Orchestrator or when migrating an existing Orchestrator to on-prem or cloud.īlueprints can only be created from Orchestrators that have no appliances associated with them. Use this dialog box to export the current Orchestrator configuration to a blueprint that you can apply to another Orchestrator instance. Orchestrator > Orchestrator Server > Tools > Orchestrator Blueprint Export
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