On Monday night Lumiere hosted a celebration for The Sonora Resort being named to the very prestigious rolls of Relais & Chateaux properties. Mssr. Boulud was in the house overseeing preparations personally. Come inside for a full rundown of the menu and accompanying wines from this lovely evening.
With the arrival of warmer weather, it’s just a matter of time before the Hefeweizens become more popular. Before releasing its version, Tree launched this month, for the first time, a stronger variant of their popular wheat ale for spring — the Weizen Bock. If you are expecting something like Schneider Aventinus, this is not the same.
Weizen Bock is essentially a bigger brother to Tree’s Hefeweizen, with more body and alcohol but softer carbonation. Its light amber colour distinguishes it from traditional, darker-coloured Weizenbocks, which means it would probably be more accurate to call it a Helles Weizenbock (light-coloured strong wheat ale). Nevertheless, it does have the same cloudiness that one gets with an unfiltered, bottle-conditioned wheat beer using 50+% wheat. Read the rest of this entry »
…you’d swear we’re being paid to run it. We’re not. This, in spite of all appearances to the opposite is not advertorial. We just don’t want to let the local dailies get too far ahead in the race to present press-releases as actual news. So all that said, who is excited about tomorrows Whole Foods opening at Cambie and Eighth?
(Image courtesy of Mark Prince)
Looking for a great value? Last week I was fortunate to be invited for a media preview of Chef Neil Taylor’s “Meatball Monday’s” at Cibo a hearty plate of meatballs accompanied by salad, bruschetta and a glass of wine for $25 (or $19 without wine).
The meatballs are made with high quality local ingredients, a combination of Sloping Hills pork and Pemberton Meadows beef mixed with garlic, fennel seeds, chili, and wild oregano and topped with a hearty San Marzano tomato sauce.
The Italian wines being offered for pairing are hand selected by sommelier Sebastien Le Goff to showcase the interesting and unique varietals of Italy.
The meatballs are being offered every Monday at Cibo in addition to their regular menu and are also available at Uva until 10:30 pm. ~ PK
I recently hosted a dinner party, and one especially food obsessed friend was gracious enough to source some bottarga for us to sample. Getting the product was near impossible, but eventually the right strings were pulled and a local Italian-centric eatery was happy to help us out, I’m not certain they want to be in the bottarga retailing business however. They’re probably more than happy to do up a plate of spaghetti with some grated over top however.
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