With his jet-setting background and numerous international postings, there’s arguably no better fit than an international airport for Karan Suri.
Prior to recently touching down at YVR as the new executive chef at The Fairmont Vancouver Airport, Suri’s culinary tour included Singapore, Dubai, Nairobi and New Delhi, after all.
As part of a recent tasting event to showcase Suri’s global culinary talent, we had the opportunity to try a sampling of dishes from the Globe@YVR menu, each a perfect fit with his food philosophy of “locally sourced, globally inspired."
First on the menu were a variety of “tasters” – from a divine lamb burger to delicious Sumac-braised lamb croquette. A favourite was the seared scallop and orange-glazed duck confit, topped with rhubarb.
“Rhubarb is something I feel should be used more for every course,” Suri tells us, “rather than just pie or crumble.”
Next came some starters, including sockeye salmon topped with leek ash, and an almost-too-colourful-too-eat beet salad. The main course and perennial customer favourite is definitely Suri’s sablefish, however, served with bacon-roasted fingerling potatoes. (It’s hard to top bacon-roasted anything, no?).
Suri continued to wow his guests with comfort desserts, including tiramisu and warm apple pie served with homemade ice cream. The best part? The honey used to sweeten the ice cream comes from the Fairmont’s very-own honey bees located right here on Sea Island’s McDonald Beach Park.