In 2021, Marriot Airport International and Yakima Social Kitchen & Bar welcomed Executive Chef, Eric Beaupré to the team. Beaupré brings a progressive culinary career 29 years of experience and his signature style of sourcing local ingredients for simple dishes. Visiting the suppliers and producers showcased on the menu fosters a deeper understanding of what they do, which becomes a story on the plate. The menu highlights Canadian, Asian and Indigenous food, and changes seasonally. Several dishes are a compilation of local or Canadian producers. The baked brie appetizer is Albert’s Leap Bel Haven Brie, Spolumbo’s Amaro brandy liqueur, dried fruit, apple, walnut, pistachio and Fallentimber honey served with naan bread. Seared scallop with pork belly is a fast favourite with twice-cooked Bear & Flower braised pork belly, pan seared scallops, maple parsnip puree, Nantes carrots, Red Fox Fungi mixed mushroom, green peas, Micro Acres sunflower shoots and jus. Complete the meal with a glass of Moraine Lake Late Harvest Merlot and assorted Noto Gelato. Watch for the new holiday menu to be launched soon.
Yakima Social Kitchen & Bar | 2008 Airport Rd. N.E. | 587.232.0538 | yakimayyc.ca