Out of the three restaurants owned by the Fuller brothers: Earls, Joey's, and Cactus Club Cafe, Cactus Club is hands down, the best. Chef Rob Feenie is the brilliance behind the menu, and his signature items marked "R.F." on the menu are all worth trying. While they are not all particularly innovative, they are all clever twists on classic dishes, executed incredibly well, and have dynamic flavor profiles.
Although I have been to Cactus Club numerous times in both Edmonton and Vancouver, this is my first review about them, and like all my previous experiences, it's a good one! Cactus Club's website describe themselves as "Canada's leading fine dining restaurant." While I don't know if this is statistically correct, I absolutely agree - Cactus Club is the BEST chain restaurant I've ever been to, and the most consistent.
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| Left: Tuna Tataki, Right: Ravioli and Prawn Trio |
My absolute favorite appetizer at Cactus Club is the Tuna Tataki. And by favorite, I mean <3 ULTRA NOM NOM STATUS, MUST MUST MUST TRY!!! <3, also known as my favorite appetizer of ALL TIME. The menu describes it as "locally caught oceanwise seared albacore tuna, green papaya slaw, orange, avocado, pine nuts, yuzu vinaigrette." It is also served with tobiko (flying fish roe), mango, and a drizzle of cilantro oil, and topped with some sort of sprout.
I have had Tuna Tataki from Japanese restaurants in Edmonton, Vancouver, and Tokyo, but this one is the best. It is creative, delicious, and just orgasmic. So damn good, I might even turn down sex for this. Actually, I take that back, not might, I definitely would. I crave it.
Another really good one is the Ravioli and Prawn Trio. "Butternut squash ravioli, sautéed jumbo prawns." It is served with sage brown butter and pine nuts, and also very well done. The sage brown butter perfectly compliments the sweetness of the butternut squash, and the prawns were perfectly cooked.
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| Rob's Hunter Chicken |
For the main, I ordered Rob's Hunter Chicken, a skin on chicken breast served with "button, portabello, shiitake and crimini mushroom demi-glace, green beans, and herb fingerling potatoes." The chicken was perfectly cooked, juicy and flavorful. The mushroom demi-glace was equally well executed, with a rich mushroom flavor imparted by the assortment of mushrooms and just the right amount of salt.
Instead of the green beans, I substituted asparagus, and in place of the roasted fingerling potatoes, I ordered a mixed green salad. Even the mixed green salad had the perfect balance of flavors, and was topped with julienne beets, strawberries, and feta.
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| Blackened Creole Chicken |
My friend ordered the Blackened Creole Chicken, a blackened skin on chicken breast served with "spicy creole butter, mashed potatoes, seasonal vegetables" of asparagus. Of all the blackened chicken dishes I've had, this is one of the best. The impeccably flavored spicy creole butter is also fantastic, it's the yellow ball in the picture above. It melts over the chicken and mashed potatoes as you eat it, and although it's clearly not good for you, I guarantee that it's worth every bite.
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| Key Lime Pie |
For dessert, we ordered the Key Lime Pie. Another <3 MUST TRY NOM STATUS I LOVE IT FOREVER AND EVER <3 item. It's described as "freshly squeezed key limes, graham cracker crust, hand whipped cream." Simply orgasmic. I have tried to buy whole pies of this, but chickened out after realizing that I would surely eat the entire pie within an hour and then itis out for the next week.
I have brought friends who bake to try this, friends who cook Southern cuisine to try this, and friends who hate dessert to try this. The unanimous decision? IT IS AMAZING. I am drooling as I type.
So to those who think that Cactus Club Cafe is just hype or just appearances, you are dead wrong. Behind that beautiful facade of gorgeous staff and a sleek interior is a menu and a kitchen that not only holds up to expectations but exceeds them.
The only vice I can honestly say that Cactus Club has, and this is only at the Edmonton West location, not at any of the locations in Vancouver, is that the service tends to be a bit inconsistent. While I have had wonderful service at times, it can sometimes be a bit slow or lacking unless you get one of the more attentive, outgoing girls. For example, during my last visit, I had to ask a few times for black pepper, and for water refills, even though the server wasn't busy (I used to serve, so I'm not talking out of my ass). I have only sat in the lounge, so I can't comment on dining room service.
All in all though, food always comes out efficiently and empty dishes are always cleared quickly, so I've never been too bothered by the service that other diners have sometimes commented on.
The only vice I can honestly say that Cactus Club has, and this is only at the Edmonton West location, not at any of the locations in Vancouver, is that the service tends to be a bit inconsistent. While I have had wonderful service at times, it can sometimes be a bit slow or lacking unless you get one of the more attentive, outgoing girls. For example, during my last visit, I had to ask a few times for black pepper, and for water refills, even though the server wasn't busy (I used to serve, so I'm not talking out of my ass). I have only sat in the lounge, so I can't comment on dining room service.
All in all though, food always comes out efficiently and empty dishes are always cleared quickly, so I've never been too bothered by the service that other diners have sometimes commented on.
Check them out if you haven't already! (You can tell I really love this place by how much bolding I've used in the post. I can't hide my excitement, what?!)
xoxo
nattycat
Do you want the tuna recipe from Rob Feenie?:
ReplyDeleteTUNA TATAKI
Source: Rob Feenie, Chef-in-Residence, Cactus Club
From: Edmonton Journal, Jan. 28, 2009
YUZU VINAIGRETTE:
- 2 teaspoons (10 mL) yuzu juice
- 1 tablespoon (15 mL) soy sauce
- 1 teaspoon (5 mL) garlic, minced
- 1 tablespoon (15 mL) rice wine vinegar
- 1 teaspoon (5 mL) lemon juice
- 2 teaspoons (10 mL) oil
- black pepper
Whisk all ingredients together in a bowl. Set a small amount aside to be used to drizzle on finished dish.
GREEN PAPAYA SLAW:
- 2 tablespoons (25 mL) daikon, julienne
- 2 tablespoons (25 mL) carrot, julienne
- 2 tablespoons (25 mL) green papaya, julienne
- 1 teaspoon (5 mL) thai basil
- 1 teaspoon (5 mL) mint
Toss all slaw ingredients together with yuzu vinaigrette (except for reserved portion) and mix together until coated.
SEARED TUNA:
- 1 tuna loin (fresh or thawed, if using frozen product)
Heat a saute pan with oil. Pat tuna dry with paper towels and season with salt and pepper. Lightly sear the tuna for 10 seconds on each side. Wrap tightly with plastic wrap and place in refrigerator. When fully chilled, slice tuna into thin slices.
TO ASSEMBLE:
- 1 orange, in segments
- 1 avocado, diced
- 1 papaya, diced
- Pine nuts, to taste
- Cilantro, to garnish
Place dressed green papaya slaw on a plate. Garnish with orange, avocado, papaya and pine nuts. Fan tuna slices over slaw and drizzle with reserved yuzu vinaigrette. Garnish with cilantro.
And for the butternut ravioli:
ReplyDeleteRob Feenie's Squash and Mascarpone Ravioli
Source: Rob Feenie, Chef, Cactus Restaurant
From: CTV British Coloumbia, March 11, 2009
Serves 4
Pasta
* 14 oz. all-purpose flour
* 14 oz. semolina
* 16 large egg yolks
* 1 to 4 whole eggs
* 1 ½ tsp olive oil
* 1 whole egg, beaten
* ½ tsp water
Semolina or fine cornmeal for dusting
Place flour, semolina and salt in the bowl of a heavy-duty kitchen mixer with a dough hook. On a slow speed, incorporate egg yolks at a time, followed by 1 whole egg. Test dough by squeezing some of the mixture in your hand. If it stays together, do not add more whole eggs. If it does not stay together, incorporate 1 more whole egg and test. Keep adding and testing 1 whole egg at a time as needed until dough is ready.
When dough is ready, add oil and knead. It should form a dough that is not too wet or too sticky. If mixture is too liquid, add more flour.
ReplyDeleteGently knead dough on a lightly floured surface and form into two cylinders that are 3 inches thick. Cut each cylinder into four equal portions. Wrap the eight portions in plastic wrap and allow to rest in the refrigerator for 1 hour before using.
Roll out each portion of dough into pasta machine, according to manufacturer's instructions, to form a thin sheet about 1/16 inch thick. The sheet should be large enough to go into a ravioli mold. As the sheets of dough are rolled out, cover them with a clean cloth so they won't dry out. Make eight sheets of pasta.
Sprinkle the inside of the ravioli mold with a little flour to prevent sticking. Line the mold with one sheet of pasta, pressing gently into spaces. Place the filling in a pastry bag with a round flat tip and pipe about 1 tablespoon into each square in the ravioli mold.
Place beaten egg and water in a bowl and whisk together to make an egg wash. Place another sheet of pasta on a clean surface. Use a pastry brush to paint one side of the sheet of pastry with egg wash. Carefully place the pastry sheet, egg wash side down, over the filled ravioli. Gently press along the seams to ensure the egg wash seals the pasta sheets together and also to get rid of any air bubbles. Use a floured rolling pin to gently roll over the top sheet. This will help to mold the individual ravioli pieces.
Trim off the outside edges and discard any trimmings. Turn over the mold onto a parchment-lined baking sheet and remove all the ravioli in one piece from the mold. Place the tray in the freezer. Repeat until all the pasta dough is used up. After being frozen, the ravioli in each mold will break apart (each mold makes 10 ravioli). No cutting is necessary if done properly.
(The ravioli can be made ahead up to this point. Place in an airtight container; will keep in the freezer for up to 2 ½ weeks.) Do not thaw before cooking. Place frozen ravioli in a large pot of boiling salted water and cook for about 4 ½ minutes, or until done.
Makes about 40 ravioli
Filling
ReplyDelete* 2 butternut squash (each 1 ½ lbs.), halved and deseeded
* Olive oil
* 4 Tbsp. mascarpone
* ½ tsp. ground nutmeg
* 2 Tbsp freshly grated Parmigiano Reggiano (Parmesan cheese)
* Ravioli
Sauce
* ¼ cup rice vinegar
* ¼ cup dry white wine
* 1 tsp. heavy cream, optional
* ¼ to ½ cup unsalted butter, 1/2-inch cubes, chilled
* 1 Tbsp. fresh lemon juice
* ¼ tsp. white truffle oil
* 2 Tbsp. finely chopped black truffle or ¼ tsp. white truffle oil
* Fleur de sel for garnish
To make filling: Preheat the oven to 325 F.
Coat the cut sides of squash with a little olive oil, then season with salt and freshly ground white pepper. Place cut side down on a parchment-lined baking sheet. Bake in the oven for 20 to 30 minutes, or until cooked through and soft. Remove from the oven and allow to cool. Scoop out flesh. Reserve 2 cups of squash for the recipe. (Freeze the rest for use in another recipe; will keep in the freezer for up to 6 months.)
Puree squash, mascarpone and nutmeg in a blender or food processor until very smooth. Press mixture through a fine mesh sieve, using the back of a wooden spoon or spatula to remove any lumps. Add Parmigiano-Reggiano. Season to taste with salt and freshly ground white pepper. Cover and refrigerate until ready to use.
Ravioli: Make ravioli recipe and fill with squash filling.
Sauce: Combine rice vinegar and wine in a saucepan on medium heat, then reduce until the liquid forms a light syrup. (If you are not experienced at making butter sauces, you can prevent the sauce from spitting by adding the optional cream.) Decrease the heat to low and whisk in butter, one piece at a time, until well incorporated. Do not boil. Add lemon juice, truffle oil and truffle (or an additional ¼ teaspoon truffle oil. Season to taste with salt. Set aside and keep warm. When reheating, be careful not to boil the sauce as it may split.
To Assemble: Bring a large saucepan with 6 quarts of salted water to a boil. Add ravioli in small batches and cook for 3 to 4 minutes, or until pasta is al dente. Drain. (Ravioli can be cooked ahead of time and reheated by dipping into boiling water for 20 to 30 seconds.)
Place 5 to 10 ravioli on each of four warmed plates. Spoon warmed truffle sauce over ravioli and sprinkle with a little fleur de sel.
Top with prawns (which I don't have the recipe for).
Feel free to erase if you'd like, but I love Rob Feenie's recipes. I am still searching hiiiiiiigh and low for how to recreate the Cajun chicken and creole butter. I have my own recipe but it lacks soooooomething.
ReplyDeleteHi! did you ever find or perfect your receipe for the cajun chicken creole butter? I would love to make it for my bf for his birthday
DeleteWOW! Did you recreate these yourself or did you find them on the site?
ReplyDeleteI love cooking so I'm definitely going to try these out, but there's something to be said about having someone make your favorite dish for you ^_~
Oops, @Omani, I see where you got them.
ReplyDeleteTHANK YOU! <3
how do you make the mashed potato's from the cactus club
ReplyDeleteLOOKING FOR BLACKENED CEROLE CHICKEN FROM CACTUS CLUB RECIPE
ReplyDelete