SURREY, B.C. — The Oak & Thorne public house in Langley, B.C.’s Walnut Grove area will soon become a test kitchen for the Joseph Richard Group (JRG), in order to expand and refine the culinary offerings created by its team of chefs.
JRG’s director of Culinary Operations, Matthew Stowe, will work with the company’s executive chef Andy Slinns to create and test new dishes that will eventually become available at JRG’s 17 restaurants and public houses.
Stowe has already worked with JRG’s corporate chef David Jorge to revamp the menu at S+L Kitchen + Bar locations, adding new items such as the lobster and prawn linguini, West Coast tuna nicoise and roasted carrot ravioli. In addition to crafting new dishes, the JRG team also plans to revamp its existing popular dishes with new techniques, textures and flavours.
Examples of new items that will be added to JRG’s menus include steak frites — AAA sirloin, crispy sea-salted fries, baby kale Caesar salad and peppercorn sauce; and Chinatown pork ribs — pork ribs with soy-lemongrass glaze, peanuts, cilantro and sesame seeds.
Enhanced menu favourites include the chicken and baby kale Caesar with house-made yogurt and citrus dressing, parmesan panko crumble, crispy capers and Grana Padano; and the crispy fries and yam fry appetizer, which is now tossed in fine parmesan and parsley and served with truffle aioli.
“Our goal is to continually refine our establishments and their menus to ensure they reflect the preferences of our customers,” says Stowe. “The most important test for any dish is what our customers think about it, so we look forward to their feedback as we work to make the JRG dining experience one that customers keep coming back to for its great taste and great value.”