Cyn At Night

Posted: Mon Feb 27, 2012 1:32 am

Well you boys will have to come out and work then!

Here's a few more items from the current menu

Mushroom tart (red wine, mushrooms, onions and garlic, smoked cheese) on tossed salad

Salmon X 3 (fennel cured, lomi lomi, and berry candied)

Bacon and Egg Burger (burgers are fresh ground and smoked, mix of chuck, brisket and knuckle)

Green Chile Burger and House Salad (Anaheims, Poblanos, Pickeld Serranos, home made hot sauce and oaxaca cheese)

Costa Rican Brisket (smoked brisket, fried rice, black beans, home made crema, home made corn tortilla, house pickled onions and serranos

Clark

Posted: Mon Feb 27, 2012 8:52 am

Wow Clark, all those dishes look great. You have one heck of an imagination and that sure makes it difficult for your patrons to become "bored" with your menu. Question--do you offer all the menu items you have shown us on a daily basis or do you just do some of them on various days?

Posted: Mon Feb 27, 2012 10:49 am

I do the entire menu daily! It will change every 3 months nezxt change is april!

Posted: Sun Mar 04, 2012 3:30 pm

Smoked Turkey Mole

Posted: Mon Mar 05, 2012 12:51 pm

Sausage and Cheese Plate

Posted: Mon Mar 05, 2012 12:59 pm

Did a guest chef thing at the Spotted Bear Bistro in Tofino on Friday night. Ribs, Pulled Pork, Home Made Sausage, Home Made Saurkraut, Buns, a few sauces, along with 3 kegs of beer! We were lucky enough to sell this one out a month in advance!

The Set Up

Sausage ready to hit the ranch

Sausage On

Pork On

Pulled Pork and Mustard Sauce

House Made Pickles and Hot Sauce

We got a few beer cozies made!

Ribs on the ranch

The party starts!

Posted: Fri Mar 09, 2012 12:09 pm

A possible new menu item. Pork belly, cooked 40 hours sous vide with fresh rosemary, onion, garlic, and chiles, then seared, served with tomato marmalade and chive polenta

And a current menu, chocolate mousse with salted almonds

Posted: Sat Mar 10, 2012 6:02 pm

French Almond Macarons for a dessert special tonight

http://s251.photobucket.com/albums/gg297/cdeutscher/Cyn%20At%20Night/?action=view&current=cynmac1.jpg

Newbie Joined: 29 Feb 2012 Posts: 8 : Items

looks great! how do you manage by yourself?

Posted: Mon Mar 19, 2012 3:07 pm

It's not too bad going it alone, although I am on the verge of having to hire one staff member, hopefuly I'll get through the next few weeks without though!

Here's a few more of the recent happenings.

Rose and White Chocolate As well as Pepperming Macaron

Mango and Coconut Bread Pudding with Concord Grape Sauce

Shrimp, Avocado, and Mango Ravioli with Mole Sauce

Gnocchi with Shrimp Scallops Rosemary and Sage

Also ran a couple traditional bbq items last week!

Posted: Sat Mar 24, 2012 10:49 pm

wow! That looks great. I hope you continue to have fun doing what your doing and don't make it into work. I can tell by the photos that you put a lot of love into cooking. Don't get to big that you lose that. Good luck and God bless your business.

Posted: Sun Mar 25, 2012 6:12 pm

Kudos! I know full well the work that goes into a place.. Your food looks fantastic.
tony

Posted: Mon Mar 26, 2012 4:51 pm

Thanks guys! The small big thing is an interesting one. You can only put so much into the food if you have to make tonnes of it, but you need enough people to make a little money! I would like about 20 people a day, i"m getting that a couple days a week but not everyday, hopefuly soon!!

Here's a few more things I've been cooking!

Side of pig!

Brisket, beans and rosemary bread (the back picture)

Mango Pie

Pork and Seafood Chowder

Sausage and Gnocchi

Clams, Mussels, and Swimming Scallops in Red Pepper Sauce

Sous Vide Sirloin, Crab, Stuffed Potatoes

Rosemary Bread

Sous Vide Lamb T Bones, Potato Salad, Rosemary Bread

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Posted: Tue Mar 27, 2012 10:50 am

man all that looks wicked guuuuud !!!!!!!

Posted: Fri Jun 08, 2012 3:06 am

It's been a while, thought I'd poke my head in and update anyone who is interested. Things have been going good, we're full about 70% of the time. Hired one employee so we have a whopping team of 2 now! We've worked our way to 3rd out of 21 restaurants in Ucluelet on tripadvisor, you can check out the reviews http://www.tripadvisor.ca/Restaurant_Review-g183794-d2502055-Reviews-Cyn_At_Night-Ucluelet_Barkley_Sound_Vancouver_Island_British_Columbia.html if you"re interested. Here's a few pictures of what's been going down.

Costa Rican Breakfast (Burnt Ends, home made crema, pickled onions, and corn tortillas, rice and beans)

King Spinach Pesto with mussels, bucatini, and surronded by savory clams

Jambalays (Smoked crab meatball, side stripe prawns, smoked salmon, fresno chili sauce and crema)

Smoked porcini, asparagus and fiddlehead salad

Porcini Smoking

Smoked lamb shoulder, roasted tomato, fusili, feta, zatar

Gnocchi, red pepper sauce, bocconcini stuffed smoked meatballs

Tossed salad, local micro greens, fried capers

Bolognese pork and polenta, roasted tomatoes (pork is smoked, then braised with cream, sage, onions and garlic and pulled)

Smoked porcini and roasted red pepper in a rose cream sauce cooking

Dock fest in Tofino (we were the only non 5 star restaurant to show, looked a little funny!)

Smoked salmon rillettes and home made baguettes

View from the patio

Ranch kettle doing it's thing

Bacon

Bread Pudding

With carmel sauce for service

Chocolate Cheesecake

Couple of vegan cakes for a birthday party (did you know you can't even use regular sugar! First one is a chocolate coconut tofu cake the second is a lavendar spice cake

And finally a Tofino party set up

Hope everyone is having a good night![/url]