Honey Salt is giving culinary aficionados new reasons to visit the farm-to-Table favourite this fall and winter by adding Executive Chef Johann Caner to the helm of its back-of-house team and introducing delicious, seasonally inspired dishes to its nightly dinner menu.
Most recently Executive Chef at West Vancouver’s Feast The Neighbourhood Table, French ex-pat Caner earned his culinary stripes at Lycée Professionnel Notre-Dame and went on to sharpen his restaurant skills by serving more than a decade in a variety of front- and back-of-house roles at prestigious, fine-dining establishments throughout Europe before bringing his unique sense of hospitality, passion and expertise to BC.
Honey Salt — opened by celebrated restaurateur Elizabeth Blau and her husband, award-winning Chef Kim Canteenwalla in the Parq Vancouver in 2017 — is also introducing a number of new regionally inspired, locally sourced dishes to its nightly dinner menu for fall and winter that showcase the full bounty of BC and include:
- Cheddar & Truffle Potato Skins: smoked bacon, caramelized onion, sour cream, aged cheddar, winter black truffles, $17;
- Tofino Fry: calamari, shrimp, sweet peppers, spicy Japanese mayonnaise, $18;
- Kim’s Arugula & Artichoke Salad: prosciutto, sundried tomato, manchego, hazelnuts, lemon vinaigrette, $18;
- Chinook Salmon ‘Chowder’: fresh mussels, smoked bacon, potato, carrot, celery, creamy chowder broth, $36;
- Maple Hill Chicken: roasted heirloom carrots, kale & roasted pepper mac n’ cheese, truffle jus, $34.
“It’s a big milestone in my career to be able to team up with a true pair of culinary talents and trailblazers like Elizabeth and Kim,” says Caner. “I look forward to working closely with both of them and the entire Honey Salt team and continuing to deliver unforgettable food and drink experiences for locals and visitors alike.”
For more information about Honey Salt or to make a reservation, visit parqvancouver.com/food-drink/honey-salt.
