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Executive Chef at Fairmont Vancouver Airport becomes Poké-man

Publish Date: 15-Jun-2017

Vancouver, BC Thursday, June 15, 2017

Colin Burslem, executive chef at Fairmont Vancouver Airport, is crazy about poké, the raw tuna dish that can be served as an appetizer or entrée. His love affair began on his first trip to Hawaii and continues with his annual trips to the tropical islands. Since then he’s created a variety of recipes and introduced it to globe-trotting diners who drop in for dinner, or check in for a night. “Poké was our most popular appetizer on the menu last year,” Burslem explains, “It’s such a great dish – healthy, low fat, nutritious and we change it around so it’s always interesting…but now everyone calls me Poké Man!”

 

Most recently, he won the People’s Choice Award for his poké recipe at the Chef Meets BC Grape where he spun the traditional Hawaiian dish with Pacific northwest ingredients - Ocean Wise ahi tuna, wasabi (grown in the Fraser Valley) guacamole, puffed black rice, local cucumbers and snow peas, and a touch of chilis served with root chips. The popular dish was paired with a syrah from Painted Rock Winery.


INGREDIENTS 

  • 340g raw sashimi-grade tuna, cut into 1/2-inch cubes 
  • 1 scallion, thinly sliced 
  • 1 teaspoon (about 3g) white or black sesame seeds, or a mix toasted 
  • 4 teaspoons (20ml) soy sauce, more or less to taste 
  • 2 teaspoons (10ml) toasted sesame oil, more or less to taste 
  • 1 teaspoon (5ml) honey, more or less to taste 
  • 1 thai red chili finely chopped

DIRECTIONS

In a medium bowl place tuna, scallion, sesame seeds, soy sauce, sesame oil, honey, and thai chili to bowl. Season with a small pinch of kosher salt and gently fold to combine. Taste and adjust with more soy sauce, sesame oil, honey, or crushed red pepper as desired. Let sit 5 minutes at room temperature, then serve on its own or on top of steamed rice.

 

Featured throughout the summer in Jetside Bar, Globe @YVR, and in-room dining at Fairmont Vancouver Airport, it can also be sampled at the bar on Shuck It, It’s Friday from 4 – 7 for $5, alongside the $2 oysters, $8 pints, and live music. Guests receive two hours of complimentary parking with a purchase of $30 in the restaurant or lounge.