Japan at the Epicurean Kitchen

The Epicurean Kitchen is a catering and dining establishment on Cookstown Road in St. John’s. Carolyn Power, Chef and Co-Owner offers theme nights reflecting International cuisine. She also creates special menus for special situations. For example, last fall she created a dinner for our farm staff using vegetables provided from the farm. The theme recently was Japanese Cuisine and for us, a farewell dinner to Megumi, a young Japanese woman who has been helping on the farm. We were six in all, four family members, a friend who is a vegetarian and Megumi.

We had a delightful evening. Although Megumi speaks very little English, we were now on common ground. She patiently helped us with the chopsticks. As the waitress described ea ch of the dishes as she brought them to us, Megumi pronounced the names of the dishes and verified their authenticity.

The appetizer was Chilled Egg Custard with Wasabi, followed by Agedashi Tofu (Deep fried Tofu in a dashi broth topped with bonito & green Onions). Next, the waitress brought us, Cold Smoked Albacore Tuna & Chilled Soba Noodles with Carrot & Nori (seaweed), telling us that Carolyn brought the tuna back from a recent trip to Victoria, B.C.

Each dish came to the table in small serving platters - Grilled Eggplant with Miso & Sesame followed by Pork & Wakame (seaweed) Gyoza (pot stickers) with Black Vinegar & Soy Sauce. Our friend was served a vegetable filled alternative; next, Chicken Yakitori was beautifully served with Marinated Cucumber and Ponzu Sauce. Both the cucumbers and the pea shoot garnishes were fresh from the farm. When we asked how the chicken could be so tender, the answer was that it was marinated in sake for a couple of days and grilled. The Ginger Seared Pork served with Lemon Steamed Golden Squash was simply prepared but delicate and delicious. The final dish of the evening was Peaches Poached in Lemon, Ginger & Red Miso.

It seems that Taster Menus ( a series of distinct dishes with lesser portions than a normal entre) have become quite popular not only in restaurants in St. John’s but the places in the U.S. where we have vacationed in the past few years. The evening at the Epicurean Kitchen, with seven dishes all developed to perfection and with more than adequate portions rivaled the taster menus we have experienced elsewhere. Although all dishes were different and interesting, most people felt the fried silken tofu, the marinated chicken and the fresh peach dessert were the most memorable dishes.

At the Epicurean Kitchen, each dish is made from scratch, with as many local ingredients as possible. Carolyn and her staff use traditional cooking techniques combined with elements of international cuisine. How Carolyn approaches her work as Chef is truly unique and a labour of love. Sarah Stoker, manager at The Organic Farm was our hostess for the evening. This also made our evening special. Carolyn Power buys from the Organic Farm and is a member of our Veggie Coop which is a weekly delivery arrangement. However, we do not eat out often and are very hard to please. But, we are already looking for the next heme night. Maybe, we will see you there! If you are a vegetarian or have any special dietary needs, call ahead and talk with Carolyn. You will find her very accommodating. Phone: (709) 726-3000. The Website is: www.ekitchen.ca or E-mail: info@ekitchen.ca

Melba Rabinowitz
October, 2008