Beef Up Your Weekend at RauDZ
The following article was written by Roslyne Buchanan for BC Food & Wine Trails – September/October 2016 issue.
True to its commitment to support local and shine the light on producers from whom they source their food, RauDZ menu is divided into sections: Starters, Interior, Coastal, Grains, Interior, and Sides. Every Friday, Saturday and Sunday it’s BC Beef Weekends where the focus is on the butcher’s cut feature highlighting the extraordinary beef from BC beef producers, 63 Acres, Two Rivers Specialty Meats and 1846 Pure BC Beef.
As RauDZ proudly points out, “These producers all share in our belief that cattle are allowed to be finished naturally without any animal by-products, chemical additives or growth promotants like steroids.”
Count on two features nightly: Codfathers Selection in Coastal presenting that day’s best from RauDZ fishmongers, Jon and Anne-Marie Crofts; and Butchers Cut in the Interior from that day’s butcher block. The main dishes are always paired with fresh, local seasonal vegetables as well as the feature BC wine available at market price. This wine is something that co-owner Audrey Surrao diligently sourced that’s not currently on the wine list rather available that evening as a perfect pairing for the dish. You’ll find a white and a red wine feature that’s exquisite with the Butcher’s Cut or Codfathers Selection and is available in six or nine-ounce glasses and by the bottle.
RauDZ regularly maintains a wine list that is 100 % local with 20 wines by the glass from which to choose. There’s also six taps dedicated to local beer selections and an amazing array of artisan cocktails.