Uva – The newest “grape” on Smithe.
Monday was an interesting day. A wine class constructed around theories of food and wine pairing – Chef David Wong at the culinary institute and star Wine Instructor Ian Phillips – create a 5 course mini-tasting menu with a wine flight program to highlight the dos and don’ts of pairing.
With all observations taken into account, the most intriguing and simplest theory of all is to pair regional cuisine with regional beverage. Classic example is Chianti (juicy and highly acidic sangiovese based wine) with pasta and tomato sauce. That easy.
After school, I was inspired. My usual wine education accomplice, Stephanie, accompanied me as we checked out the new hideout of Sebastien Le Goff – well known Vancouver Sommelier, and friend of mine from the Lumiere days.
Right at the corner of Seymour and Smithe, kiddy corner to the Opera company, the Moda Hotel stands – I think for a long time, even before the emergence of Uva, the Moda was a mysterious place. I hav always seen the make-shift liquor store on one end, but the rest is a bit blurry.
Uva is the first in an instalment of Le Goff partnership openings within the Moda Hotel; all of which have no names yet, but Sebastien contests he’s working on them.
As Stephanie and I get there, it’s around 9:00pm on a Monday night, there’s a photo shoot going on. For the website we suspect. As we grab a table near the bar, our server Danielle comes to our attention, just introducing the menus to us, etc. I see Henry Wong hanging by the bar – a cook from the Lumiere days as well – working a “lay over” until the famed Voya restaurant by Marc-André Choquette opens at the Loden Hotel on Melville this summer. Henry chats for a bit, then disappears back into the kitchen area.
In light of the educational evening we have just enjoyed at school, we continue the class – a nice eclectic cheese plate, profiling a soft, a semi and a had cheese from Italy – including an aged Fontina, citrus roasted pistachis, and two glasses of fruity, medium bodied Italian rosso.
Henry emerged from the back with a plate of cured bayonne ham and sopressata, Persian pickles and flatbreads. All were accompanied by terra breads’ famous fruit and nut “cheese appropriate” hard bread.
After the snacks, Henry took me for a walk around the constructions areas – soon to be a sports bar, a huge kitchen, more seating and a high end lounge/club.
A beautiful evening…
Unfortunately as Sebastien was not present the night I went, I made sure to go by the following day and let him know how wonderful it was, and we would be back to see him next time. It is after all a stone throw from Yaletown Park.
Uva @ The Moda Hotel
900 Seymour St.
604 683 4251