First he cooks up the idea for something new in his mind.
Then, executive chef Dave Cabral brings the idea from his brain to the kitchen. If it works, add it to the menu. If it doesn’t work, he’s got something secret for his home kitchen.
Cabral was ecstatic to unleash his latest creations on the public as the executive chef of the BX Creek Bar and Grill in the Best Western Plus Vernon Lodge introduced his new menu Sunday.
“I’m ecstatic,” said Cabral, taking a break from the kitchen where he and his chef crews were preparing the new menu items during a special menu preview. “I’m able to put my own touches on the menu.”
The night was a “buy one get one free” event at BX Creek Bar and Grill.
Patrons can choose from six appetizers, five salads, three pasta dishes, four fire grilled recipes and three classic food dishes.
There are two open-water solutions, a chutney salmon and a bouillabaisse.
And Cabral has added a gluten free favourites section to the menu that includes four dishes.
Five desserts top off the evening, including Davison Orchards supplying BX Creek Bar and Grill with its renowned apple pies.
Visitors Andrew and Joan MacKenzie from Kelowna heard about the special on the radio and drove up to give the new menu a try.
“There was an explosion of flavours in my mouth with the mango chicken,” said Andrew, who had previously dined at BX Creek Bar and Grill.
“The lamb appetizer (grilled lamb sirloin with watermelon mint salsa and homemade spicy potato chips) was magnifico. The spicing of the lamb was beautiful.”
Joan was attending BX Creek Bar and Grill for the first time.
“I love the atmosphere here,” said Joan, who works in Vernon as a jewelry store manager, and who enjoyed a lasagna dish. “This is a perfect spot for people to take their wives and moms to with Mother’s Day coming up.”
Vernon’s Betty Catt enjoyed a night out with her husband, Gord, and friends Brian and Cindy Morrison.
“For my meal I had a starter spinach and goat cheese salad followed by baby back ribs which were awesome,” said Katt. “I ended my dining experience with the french vanilla and blueberry creme brule, also very yummy.
“I enjoyed the new menu and would recommend it to anyone. In fact, it was hard to decide what to eat because there were so many great options. There were some healthy choices and it was nice to see gluten free dishes as well.”
One of the other popular desserts was a caramel cheesecake plate, which included a scoop of whipped cream, scoop of maple walnut ice cream and pieces of pecan and Turtles cheesecakes, complete with a chocolate and caramel drizzle.
Service was excellent throughout the evening, with the Katts’ and MacKenzies’ server, Christina, saying the most popular items being ordered with the seared scallops, the grilled lamb sirloin and the caramel cheesecake plate.
BX Creek Bar and Grill manager Mike Brooks felt it was time the restaurant went in a new directions, and turned to Cabral for his expertise.
“So far, it’s been excellent,” said Brooks of the response to the menu. “We’re receiving fantastic feedback on everything.”
Pianist Arne Sahleen played for restaurant-goers for three hours, and Brooks said live entertainment is a possibility most nights if the feedback is good.
The restaurant will also feature wines from selected Okanagan wineries.
