PR Avalanche

Putting the “C” in the BC Scene; Morton’s the Steakhouse presents an Absinth tasting on March 27; Soma presents the “Wines of Spain”; Hart House at Deer Lake offers a $35 table d’hote menu all week and 25% off bottles of wine on Tuesdays; Joie Farm releases their new vintage; Laughing Stock Vineyards offers Portfolio 2007 Futures with “Recession-Proof Pricing”; School kids visit the kitchen at Regional Tasting Lounge; Gusto di Quattro offers all natural Kettle Ridge steak with signature pasta; Geoffrey Howes to be inducted into the BC Restaurant Hall of Fame. Details inside…

PUTTING THE “C” IN THE BC SCENE

Vancouver, BC… This April, Robert Clark, Executive Chef for Vancouver’s Raincity Grill, C Restaurant and nu restaurant + lounge will travel to our nation’s capital to represent the culinary arts in British Columbia during the National Arts Centre’s BC Scene. As part of his participation, Clark will be a speaker at the “Art Matters” forum discussing culture in society with Their Excellencies Governor General Michaëlle Jean and Mr. Jean-Daniel Lafond among others. BC Scene will take place from April 21 to May 3 at the National Arts Centre, with musicians, actors, dancers, visual and media artists, writers and master chefs bringing their magic to Ottawa in celebration of our province’s dynamic culture.

Robert Clark is both excited and honoured to have been selected to represent the culinary arts sector not only at BC Scene but also at the prestigious forum “Art Matters”, providing opportunity for artists, administrators, academics and members of the public to discuss how the arts sustain our communities.  Participating in this forum alongside Chef Clark will be Their Excellencies Governor General Michaëlle Jean and Mr. Jean-Daniel Lafond, David Diamond (Headlines Theatre Company), Michael Nicoll Yahgulanaas (writer and artist), Craig Holzchuh (General and Artistic Director, Théâtre de la Seizième), and Maiko Bae Yamamoto (Artistic Director, Theatre Replacement). While in Ottawa, Robert Clark will also co-host a cooking demonstration called “What’s Left in the Deep Blue Sea” with long-time friend and National Arts Centre Executive Chef Michael Blackie, in which they will discuss food philosophy, demonstrate cooking techniques, and answer audience questions.

From food to music, via theatre, visual and media arts, dance and literature, B.C. artists are collaborating to present a new kind of artistic experience. In spring 2009, Canada’s National Arts Centre will showcase 600 artists from all disciplines on the stages of Ottawa.  BC Scene will celebrate a dynamic culture that is the fusion of traditional and contemporary, East and West and established and emerging artists from all parts of the province. More information on BC Scene and the 90 events it encompasses can be found online at www.bcscene.ca.

Robert Clark is a firm believer that, as a chef, he must be cognisant of the food choices he makes, embracing a responsibility to inspire change within the industry he has devoted his life to.   Because of this passion, Clark has been recognized as a leader in culinary arts, with accolades from The Canadian Association of Foodservice Professionals (2008 Newsmaker of the Year), The British Columbia Restaurant Hall of Fame (inducted in 2007), Monterey Bay Aquarium (2006 Canadian Seafood Ambassador), Vancouver Magazine (2006 Chef of the Year), and the BC Salmon Marketing Council (2002 Supporter of Innovation Award). Clark continues to dedicate his energy and curiosity to seeking out local ingredients that are the best in quality and sustainable in supply. For more information about Robert Clark and Raincity Grill, C Restaurant and nu restaurant + lounge please visit www.raincitygrill.com, www.crestaurant.com, and www.whatisnu.com.

—————————————————————

MORTON’S THE STEAKHOUSE HOSTS ABSINTH TASTING ON MARCH 27

Tickets are $40 per person, phone 604.915.5145 to reserve

VANCOUVER, BC – On Friday, March 27 at 6:00 p.m. Morton’s The Steakhouse in Vancouver is hosting “Absinth, The Green Hour.” The event gives guests a chance to experience the mystique, allure and ritual of tasting Hill’s Absinth, a high proof distilled spirit made from grande wormwood and a blend of aromatic herb extracts. Priced at $40 per person including hors d’oeurves, tax and gratuity, the event in Morton’s private boardroom will feature three Hill’s Absinth cocktails and Hill’s Absinth served in the traditional ritual, which involves dripping ice water very slowly over a sugar cube that is placed on a slotted spoon over a glass of Absinth. The water passes through the spoon slots into the drink resulting in a green and flavorful drink.

Morton’s guests will also enjoy Oysters Rockefeller made with Absinth, Crab-stuffed mushrooms, Sliced Tenderloin on Crostini and Morton’s famed Miniature Prime Cheeseburgers. A Hill’s Absinth expert will guide guests through this unique tasting event and each guest will receive a complementary gift.

To reserve your place at this event, call 604.915.5145. Morton’s The Steakhouse is located at 750 West Cordova Street in Vancouver. Valet parking is available for $7. For more information on Hills Absinth, visit www.hillsabsinth.com.

Absinth gained notoriety in the 19th century as great artists, poets and writers and patrons of Paris cafes popularized the pleasures of Absinth. Controversy about the effects of Absinth led to it being banned in France, the United States and other countries in the early 1900’s. In 2007, the U.S. followed other nations by easing restrictions on distilling and selling Absinth, which was often called the “Green Fairy” at the height of its popularity due in part to its characteristic green color.

About Morton’s

Morton’s Restaurant Group, Inc. is the world’s largest operator of company-owned upscale steakhouses. Morton’s steakhouses have remained true to its founders’ original vision of combining generous portions of high quality food prepared to exacting standards with exceptional service in an enjoyable dining environment.

The Company owns and operates 80 Morton’s steakhouses located in 69 cities in 28 states, and in Puerto Rico and five international locations (Toronto, Vancouver, Singapore, Hong Kong, and Macau), as well as three Italian restaurants.

—————————————————————

SOMA PRESENTS: “WINES OF SPAIN”

Featuring some of the best wines from la peninsula Iberica, all served by the glass, and paired with a special selection of Spanish Charcuterie.

1.Solar de Urbezo, Old Vines Garnacha 2006
“…sourced from a 59-year-old vineyard & aged for 3 months in barrique. Dark Ruby in color, it has an alluring noce of cedar, spice box, black cherry & red currants. Smooth & ripe on the palate, seamless
personality & a lengthy finish. 91 pts Robert Parker.

2.Bodegas Acustic, Acustic 2005
“The 2005 Acustic is composed of 55% Samso (Carignan) and 45% Garnacha aged for 10 months in French oak. Saturated purple in color, it offers fragrant earth, spice, blueberry and blackberry liqueur aromatics. Full-bodied, with opulent black fruit flavors, this wine is dense and packed. The tannins, oak, and acidity are well integrated and the finish is pure and long. There are only 650 cases of this killer wine.
92 pts Wine Advocate.

3.Bodegas Ercavio, Tempranillo Roble 2006
Produced from 100% Cencibel (Tempranillo), and was aged for 5 months in French and American oak. Purple colored, with fragrant spice box, tobacco, blueberry, and blackberry aromas, this full-bodied effort has gobs of ripe fruit, a firm structure
Score: 90. —Jay Miller, February 28, 2007.

4.Bodegas Enguera, Distinto (tempranillo/Sirah) 2006
Dark ruby-colored, the wine has a lovely violet and blueberry-scented nose. On the palate the wine is soft and supple with no hard edges. Robert Parker 89 pts

5.Telmo Rodriguez, LZ Rioja 2006
In the backwaters of Rioja, Telmo Rodriguez is seen as revolutionary. Sprung from his family’s Remelluri estate, he trained in Bordeaux, became a consultant and now creates some of the most hedonistic wines in Rioja’s Alavesa, relentlessly seeking out and restoring forgotten vineyards to glory. LZ is a  pure Tempranillo, uncluttered by oak. Aromas of warm earth, spices and herbs lead to a juicy, fruit-packed palate, with flavours of ripe red cherries and cinnamon.

6.Jumilla, Altos de la Hoya 2006
Inky purInky purple color. Strongly floral nose displays a seductive bouquet of dark berries, lavender, rose and smoky Indian spices. Vibrant blackberry and candied cherry flavors are lifted by zesty minerals, becoming deeper and sweeter with air. The impressively brisk and focused finish features pure berries. 91 pts –Josh Reynolds, International Wine Cellar.

–
dinner 7 DAYS 5pm-12am

SOMA
151 East 8th Avenue (at Main)
telephone: 604 630 7502
www.somavancouver.com

—————————————————————

$35 TABLE D’HOTE MENU ALL WEEK & 25% OFF BOTTLES OF WINE AT HART HOUSE EVERY TUESDAY

February 16, 2009 (Vancouver, BC) – Starting Tuesday, February 17th 2009, Hart House at Deer Lake will offer a special three-course menu that will help raise your spirits and put a spring in your step. Our table d’hote menu is priced at inviting $35 per person every day of the week.

Hart House is known for its outstanding cuisine, served by professional staff in our elegant dining room with a view of Deer Lake.  The three-course menu being introduced on February 17th offers such sumptuous fare as roasted Jerusalem artichoke soup with winter truffle and herb oil; Albacore tuna carpaccio with fennel orange salad and creamcicle dressing; and USDA striploin with celeriac potato pave, haricot vert, and red wine sauce.  For dessert, satisfy your sweet tooth with Earl Grey tea crème caramel with citrus biscotti or Devil’s Food cake with whipped caramel ganache and fleur de sel.  As always, Hart House’s sommelier will be happy to recommend wines that will pair divinely with any of the dishes on this special menu.

Hart House at Deer Lake also would like to announce a price reduction on every bottle of wine in our award winning cellar every Tuesday.  Starting February 17th 2009 we will take 25% off the price of every bottle of wine on our wine list. We continue to pass on the savings every Tuesday through April 30th, 2009.

This offer is an excellent opportunity to enjoy some of your favourite wines at a special price, as well as to satisfy your desire for culinary adventure by exploring the breadth and depth of our collection.

At Hart House we often design our feature menus “from the wine up”, first selecting a particular wine from our cellar and then creating a dish with flavours that complement or contrast with the chosen wine.  Our Tuesday wine feature encourages diners to participate in the tradition of focusing on the wine first.  It also provides an excellent incentive to try that premium wine you have secretly been longing for, but that seemed out of reach.

25% savings noted applies to wine purchased and consumed in our dining room only.

Take advantage of this special offer and make your reservations online at www.harthouserestaurant.com or call 604.298.4278.  We look forward to seeing you!

Hart House at Deer Lake
6664 Deer Lake Avenue, Burnaby
Tuesdays starting February 17th, 2009

—————————————————————

2009 JOIE FARM WINE RELEASE

We are happy to announce that our 2008 Vintage release commences today for the following wines: 2008 A Noble Blend, 2008 Un-Oaked Chardonnay, 2008 Rosé and 2008 Riesling.

Please download the order form from the following link: JOIE 2008 Order Form and fax it to 1-866-834-4008 or scan it & email it back to wine@joiefarm.com by February 24th, 2009.

JoieFarm offers a free pick-up day in downtown Vancouver for all Lower Mainland clients. Please indicate on the order form whether you would like to pick up your order on Saturday March 7th, 2009 or have it delivered by courier at your expense. Pick-up details will be sent to you with your order confirmation, via email.

With this year’s release we would like to announce that we have made a small change to our name from Joie Wines to JoieFarm for trademark purposes.

The name JoieFarm reflects the development of our project over a five year period from producing wines out of other winery facilities, exclusively from growers’ grapes, to the building of our own winery and the planting of our own three acre vineyard, from which we will produce our first crop in 2009. JoieFarm also signals the increasing control and improvements we have made to our wines and our deep connection to the place we call home.

For more information, please check out our brand new website at www.JoieFarm.com

—————————————————————

LAUGHING STOCK PORTFOLIO FUTURES OFFERING ~ RECESSION PROOF PRICING

With the current bear market, Laughing Stock Vineyards is giving you an opportunity to hedge your bets this year with a recession-proof pricing offer when buying futures for Portfolio 2007, our signature Bordeaux-style blend. Only available for the first 300 cases, our Portfolio futures provides early subscribers with the option to secure orders of this hand-crafted wine at a reduced price before it is released to the public later this fall.

This is how recession-proof pricing works:

• You purchase futures of the Portfolio 2007 at $35 a bottle (already a decent discount from the release price of $39.)

• We record the closing value of the Toronto Stock Exchange (TSX Composite Index) the day you buy your wine.

• Then for every 500 points that the TSX may drop from your starting point to the fall release date, you get $1 off each bottle.*

• If the TSX closes higher at the September release than your date of purchase, you still only pay $35.

* Note that the price per bottle will not be decreased below $28. There’s a limit to every economic stimulus package! Offer limited to consumer purchases only.

When we release the wine in September 2009, if the TSX has dropped, we will send you an economic stimulus cheque or donate the amount to charity. Bull or bear you can’t lose.

This year’s vintage continues to showcase the best reds we grow with a blend of the classic Bordeaux varietals: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. Recent barrel samples reveal deep intensity across all varietals and early trial blends showcase fruit forward tones of dark cherry and blackberry with a silky texture.

You may place your Futures order with recession-proof pricing offer for Portfolio 2007.

—————————————————————

KIDS IN THE KITCHEN

Regional Tasting Lounge (r.tl) teaches kids how to eat right

Students from David Oppenheimer Elementary and grade five teacher Michael Schratter visited Yaletown’s Regional Tasting Lounge today for a behind the scenes fieldtrip.  r.tl’s Executive Chef, Erik Smith, highlighted food and kitchen safety, healthy eating and how to present food in a fun and exciting way.  This is part of a program developed by chef and educator Barbara Finley called Project Chef. The program is aimed at elementary students to teach them how to prepare and share healthy food. Smith says, “This is a fun opportunity to give back to the community and encourage kids to get involved in the kitchen.  It’s all about eating right, shopping smart and turning the kitchen into a cool place for kids”.

Other restaurants who participated in teaching the kids how to cook right, eat healthy and how to be sustainable in the kitchen include Glowbal, Coast, Elixir, Cioppino’s and The Hamilton Street Grill.

—————————————————————

NEW KETTLE RIDGE ALL NATURAL STEAK AND PASTA DINNER AT GUSTO DI QUATTRO

(North Vancouver, BC) February 13, 2009 – Gusto di Quattro executive chef, Nicholas Lim, is pleased to introduce Gusto’s Steak and Pasta dinner, featuring all natural Kettle Ridge beef, paired with Quattro’s signature pastas and a few delectable additions. The menu is offered at dinner only from February 16 until March 31. (click here to view menu)

The meal includes one of three steak selections: baseball cut sirloin ($25), thick cut flat iron ($26), and New York striploin ($29). Plus one of six pastas: spaghetti Quattro, linguine pesto, spicy penne arrabiatta, fettucini alfredo, tortelini pomodoro and spaghetti bolognese. Sauteed prawns, asparagus, garlic toast, and truffle vinaigrette are among the additional selections guest may choose to complete the meal.

Translated, Gusto di Quattro means, a taste of Quattro, and Gusto is just that. A North Shore favorite since opening in 2000, the restaurant has history with the Corsi family.  It’s the very same location where proprietor Antonio Corsi opened his first restaurant, Trattoria Corsi, in 1980. Corsi’s fare continues to be as wildly popular now as it was then. Gusto is located seaside, by the Lonsdale Quay market in North Vancouver. Come enjoy the taste of little Italy right in the pleasures of your own backyard.

Gusto di Quattro is open for dinner from 5:00 p.m. seven days a week, and for lunch from noon, Monday through Friday. For reservations, please phone 604-924-4444

Gusto di Quattro is owned and operated by partners Antonio and Patrick Corsi. The father and son team also owns Quattro on Fourth in Vancouver and Quattro at Whistler. Visit them at www.quattrorestaurants.com.

—————————————————————

GEOFFREY HOWES TO BE INDUCTED INTO B.C. RESTAURANT HALL OF FAME

(Vancouver, B.C) The British Columbia Restaurant Hall of Fame announced their 2009 inductees, with Geoffrey Howes being honoured in the Active Restaurateur category. Geoffrey is the Director of Operations for Toseki Entertainment Ltd., responsible for the day to day operations of three of the Lower Mainland’s top fine dining restaurants: The Salmon House in West Vancouver, Aqua Riva Restaurant & Bar in Downtown Vancouver and Horizons on Burnaby Mountain.

Since he arrived in Vancouver from England at the age of 21, he has worked in virtually all aspects of the hospitality industry, from chef to waiter to owner and manager. As notable as his work in restaurants, is his dedication improving the profile of the restaurant industry in Vancouver and his work has helped make this city one of the top dining destinations in the world. Geoffrey served 12 years with the BC Restaurant and Foodservices Association: as Government Relations Chairman, Chairman and in the role of Past Chairman. He was instrumental in modernizing liquor licensing regulations and flexible labour policies to help create a more dynamic restaurant and hospitality industry in our province. He was awarded of Restaurateur of the Year in 1993, by the BCRFA.

Geoffrey has also served on the board of Coalition of BC Business, United We Can, The Labour Relations Board of B.C., Vice Chairman of the BC Hospitality Foundation, Interim Chairman of the BC Culinary Tourism Society, and is currently Chair of Tourism Vancouver.

The Restaurant Awards will be presented at a gala dinner honouring all inductees on March 30, 2009 at the brand new Vancouver Trade and Convention Centre. Details about the awards at: www.bcrfa.com.