Surf and Turf - An all BC version of an Icon

May 24, 2019

Surf and Turf – An all BC version of a Icon

 

Surf and turf is an American classic. The main course combination of seafood and red meat is an icon of 1960s cuisine that was considered to symbolize the rise of the middle-class. The first time the term appeared seems to have been in 1961 in the Los Angeles Times – ironic of course because the classic lobster is definitely East Coast.

The BC version of this classic is a combination of beef steaks and local prawns or shrimp (since lobster isn’t grown here)!

If you’re looking for beautiful BC beef, the Pemberton Valley, North of Whistler on the Sea-to-Sky Highway, is the place to start. Local ranchers are known for their high quality beef. The cattle live in outdoor herds, where they are free to roam and graze in the vast pastures set between the rising peaks of the Pemberton Valley.

North Vancouver’s Two Rivers Meats have partnered with Pemberton Meadows Natural Beef to offer rich and delicious beef cuts – all free of any additives. Since 2007, Jason and Margot Pleym have been supplying some of the best restaurants in BC with the highest quality, locally, ethically and sustainably raised beef. Their family style eatery now allows you to go and try some of their favourite meat inspired dishes – and if you’re inspired, you can make a stop at the butcher counter to take some prime cuts home!

Looking for the surf? The Lobster Man on Granville Island is currently selling live Spot Prawns daily! They specialize in local seafood and have been a Granville Island tradition for two generations.

If you’re looking for a classic with a view, Seasons in the Park features a crab-crushed filet mignon using fresh crab and a horseradish hollandaise. If you visit this stunning icon in Queen Elizabeth Park, you are at one of the highest points in the city. The patio and the restaurant both have epic views of downtown Vancouver in the background.

Sister restaurant, The Teahouse in Stanley Park also does a surf and turf. Their steak Neptune is a 7 oz grass fed tenderloin with fresh Dungeness crab cake and béarnaise aioli.

Looking for a new take on this traditional dish? Many places are starting to serve a surf and turf burger. Imagine a spot prawn on a fresh BC beef burger. If you have a tried one of these, send us your photo and tag @eatdrinkbuyBC!

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