Boneta receives “Top New Restaurant in Canada” honors from EnRoute and Where Magazine; Glowbal Restaurant Group chefs create a tasting menu at Coast Restaurant; MIX the Bakery is fundraising for the WINS Project; Limited tickets are still available for Hopscotch Festival.
More details after the leap…
BONETA RECEIVES TOP NEW RESTAURANT IN CANADA HONORS FROM ENROUTE AND WHERE MAGAZINE
In a year that saw over 100 significant restaurant openings in Vancouver alone, Boneta’s modern comfort food and delightful service has been winning over diners from Coast to Coast.
This month Boneta has been named one of EnRoute Magazine’s 2008 ‘Top Ten Best New Restaurants’ in Canada and one of Where Magazine’s 2008 ‘Top Ten New Restaurants’ in Canada.
These awards are just two of the latest honors for this young Gastown bistro that set out to turn 1 West Cordova into a dangerously appealing dining destination and Chef Jeremie Bastien’s beautiful ‘market to table’ menus have kept the crowds coming back ever since.
Owners Mark Brand, Neil Ingram, Andre MacGillivray and the entire Boneta family would like to take this opportunity to thank everyone for their fantastic support and to congratulate their fellow winners across Canada.
xoxo Boneta Loves You
1 West Cordova Vancouver, BC 604.684.1844 www.boneta.ca
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GLOWBAL RESTAURANT GROUP CHEF’S TASTING MENU @ COAST RESTAURANT ON NOVEMBER 18
Amuse Your Bouche!
Glowbal Restaurant Group dispells claim that too many chefs spoil the broth by bringing all of their chefs together in one kitchen for one night only
Vancouver, BC (October 31): Emad Yacoub of the Glowbal Restaurant Group gathers his team of talented executive chefs to one table on one night only for an exclusive culinary engagement on November 18 at 7 pm at COAST Restaurant’s famed Community Table.
Vancouver’s popular Glowbal Restaurant Group — known for its Chefs’ unflagging energy — showcases the culmative best of what the passionate creators at the helm of its varied kitchens can offer as a team. This experiment charges each Chef to present a menu reflective of their independent kitchen, putting the spotlight on their restaurant`s trademark. Equipped with the freshest seasonal ingredients and focused on sustainability, the eclectic crew works together to fashion dishes that surprise and satisfy guests who have reserved a spot at the community table at Coast Restaurant in Yaletown.
From behind the stoves to centre stage, this 10-course Chefs’ Tasting Menu is being complemented with rare wines from COAST Restaurant’s private wine cellar by Beverage Manager Kye Melchert.
Make reservations now for a maximum of 14 diners. Chefs’ Tasting Menu with wine pairings is $250 per person, exclusive of taxes and gratuities.
Italian Kitchen – Chef Ryan Gauthier
~ Seared Jumbo Pacific Scallop
porcini mushroom ravioli, parsnip chips
glowbal grill & satay bar – Chef John Crook
~ Japanese Kobe Beef Carpaccio
truffle Nicoise salad, baby seedlings
Trattoria – Chef Brandon Thordarson
~ White Orchid Bean Puree
local forest mushrooms, fonduta and porcini sciocchezze
COAST Restaurant – Chef Josh Wolfe
~ Duo of Persian Pistachio-crusted Fried Oyster
roast pineapple, cucumber caviar, lobster crisp
~ Celery Veloute with Horseradish Foam
pickled oyster, Atlantic lobster straws
Sanafir – Chef Mark McEwan
~ Pepper-rubbed Venison Strip loin
celeriac dumplings, Turkish apricot chutney, Madeira demi
Trattoria – Chef Brandon Thordarson
~ Cinzano and Prosecco Granite
candied orange zest
Glowbal Catering – Chef Jeremy Atkins
~ Tea Smoked Wetzel Duck
anise-scented quinoa, pink peppercorn jus
Italian Kitchen – Chef Maria Lauricella
~ Chocolate Fondant
espresso chestnut cream, brandied Okanagan cherries
COAST Restaurant – Chef Josh Wolfe
~ Duo of Roquefort and Munster Cheese
sweet and sour warm pithivier, Bosc pears puree
COAST Restaurant is located at 1257 Hamilton Street in Yaletown. Please call 604.685.5010 for reservations.
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MIX THE BAKERY IS FUNDRAISING FOR THE WINS PROJECT
We are sponsoring a child as well as raising funds to help support the collective efforts of the Yayasan (home).
Although The WINS project became an official nonprofit organization in 2006, the program is still very new and grass roots in nature. There are no huge marketing budgets or salaries paid to a hierarchy of directors. The efforts are supported by volunteers who passionately donate their services and time. Every dollar donated is spent on the project per your direction. If you sponsor a child, the child is responsible to supply a monthly spreadsheet of how each dollar is spent. Over 90% of all donations go to directly support the education and welfare of Balinese children.
Inspired by the sweets I ate in Bali, I wanted to create a product that we could sell in the bakery to support The WINS Project. We are introducing Karmic Orbs, which is a raw food product full of positive energy. It consists of coconut, peanut butter, dates, cranberries, flax, sunflower, pepitas, sesame seeds, honey and Balinese spices. $200 of ingredients was generously donated by SnowCap Enterprises, our main bakery vendor, to help start this effort. We have been selling them in the shop for the last few weeks with great response. The time to produce these will be voluntary and 100% of the profits will go to help support The WINS Project. That means that $1.10 of each Karmic Orb sold will be donated to WINS. We have opened a special bank account for this money so that we can begin our long relationship with the Yayasan. We are very excited with the response that our customers and friends have shown us so far. We have raised $200 in just 2 weeks with money jar at the counter!
We hope to sell the Karmic Orbs outside of MIX in the near future to help generate even more awareness and raise more money for The WINS Project. Please stay tuned.
Check out the website:
www.thewinsproject.org
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HOPSCOTCH FESTIVAL – LIMITED TICKETS AVAILABLE
VANCOUVER, BC, October 28: The Hopscotch Festival is Canada’s Biggest Scotch, Whisky and Premium Beer festival. Running from November 11- 16th, Hopscotch brings industry experts and brand ambassadors from all over the world into Vancouver to celebrate the “whisky of life”. Tickets to this year’s events have been selling out faster than ever, making the Hopscotch Festival a serious player in Vancouver’s larger festival circle.
Some of the events that still have tickets available (although limited) are as such:
The Grand Tasting: Thurs. Nov. 13th, 6pm – 10pm at The Rocky Mountaineer Station (1755 Cottrell St). The Friday night version of this event is already sold out. There are more than 50 exhibitors and 200 products. Each ticket is $40 and includes a souvenir glass tasting cup as well as 5 tasting tokens.
Highland Park Whisky Pairing Dinner: Wed. Nov. 12th, 6pm – 9:30pm at Coast Restaurant (1257 Hamilton Street). Guests will indulge in a delicious 4-course meal paired with 4 different and exclusive Highland Park Malts. Marc Lavadiere, Highland Park’s Brand Ambassador will be on location to educate guests about whisky and specifically, Highland Park. $90 includes Food, Whisky, Tax, Tip, and Valet.
Morrison-Bowmore Whisky Pairing Dinner: Wed. Nov. 12, 7pm – 9pm at Watermark On Kits Beach (1305 Arbutus St.). Attendees will enjoy a delicious meal while learning about and enjoying 4 different types of Bowmore whisky. Jamie MacKenzie, North American Regional Manager for the distillery will be leading the dinner. $79 includes Food, Whisky, Tax, and Tip.
Malt Special Release: Sat. Nov. 15th, 6pm – 8pm at The Shebeen (210 Carrall St.) By far one of the most exciting events Hopscotch has ever produced. Michael Nicolson, an ex-master distiller from some of the world’s biggest distilleries will be on location to help sample some of the most exclusive and rare whiskies the LDB has ever offered. $150 includes Snacks and Whisky.
Ticket purchasing and information is available at www.hopscotchfestival.com or by calling 604-742-1706.
Please contact Adam Bloch @ 604 742 1706 or mediaforhops@hopscotchfestival.com for interviews, photographs and media kits.
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