François makes his mark with the new Teahouse menu; Chinese Restaurant Awards, Diner’s Choice winners announced; Two Chefs Poplar Grove Wine Drinker Dinner set for December 2nd; Naramata Inn’s Heirloom Spa holiday open house; Portfolio gifting ideas from Laughing Stock; Holiday happenings at Hart House; Chef Wayne Martin of Fraîche debuts Heirloom Catering; JoieFarm wines now available for sale online; Holidays at Q4;
FRANÇOIS MAKES HIS MARK ~ NEW TEAHOUSE MENU UNVEILED
(Vancouver, BC, Canada) – For over 30 years, Teahouse Restaurant has been defined by its breathtaking location in Stanley Park. Today, that’s about to change as new Executive Chef François Gagnon releases his new menu (click here to view menu).
Since joining the Sequoia Company of Restaurants to head up the team at the Teahouse, Gagnon has completely reinvented the cuisine. According to Gagnon, “The new menu has a distinct, ‘classic bistro’ feel with dishes like Cassoulet, Roasted Sablefish and Steak and Frites. I wanted to build a menu that was primarily bistro; one which would allow traditional dishes to stand out and let the ingredients speak for themselves.” Other menu highlights include: Qualicum Beach Scallops and the AAA Tenderloin. “Even though we have created an entirely new menu,” says Gagnon, “We did keep some Ferguson Point classics like the Carrot Soup with Crème Fraîche to keep the tradition going.”
To say that Gagnon comes to the Teahouse with an impressive resume is an understatement. First apprenticing with François Rousseau in Quebec, Gagnon made the jump to France where he trained under acclaimed chef Joel Garault, of Hotel Hermitage as well as Roger Verger of Le Moulin de Mougins. Since then, he’s never looked back. In 2002 he began working with Rob Feenie, both at Lumiere as Chef de Partie and at Feenie’s as Chef de Cuisine. Soon after he made his mark at Blue Water Cafe as Executive Sous Chef alongside Frank Pabst and most recently he was Executive Chef at Cin Cin Ristorante. Says Gagnon, “The opportunity to be at the Teahouse is unlike anything I’ve experienced in my career. This is an exciting time, I feel it’s my kitchen to do what I want.”
According to Sequoia Group of Restaurants, bringing in Gagnon as the new Executive Chef was the “final piece” of the Teahouse re-branding, which began in May 2009. To celebrate they will be lighting up the Teahouse and going all out for the festive season. Other upcoming events where Gagnon can show off his new menu include the launch event of Senator Larry Campbell’s new book A Thousand Dreams and a children’s Christmas breakfast for the Canucks Autism Network.
Located at Ferguson Point in Stanley Park, the Teahouse began operations in 1979. Boasting fresh local ingredients and classic bistro cuisine, the Teahouse is known for comfortable, simple dining… as well as the best views in the city.
—————————————————————
CHINESE RESTAURANT AWARDS, DINER’S CHOICE WINNERS ANNOUNCED
(Vancouver, BC) – Who says that the Canadian electorate is apathetic? Perhaps they just need something meaningful for vote for? Apathy was nowhere in evidence with voting for the second annual HSBC Diners’ Choice Awards. More than 9,300 votes were cast in 15 award categories. Good food, good taste and the art of dining well are very important topics in cuisine-crazy Metro Vancouver. We take eating very seriously.
The HSBC Diners’ Choice Awards are one of two components of the Edgewater Casino Chinese Restaurant Awards. The other is the Critics’ Choice Signature Dish Awards which will be announced at a gala event scheduled to take place following the 2010 Olympics.
“Good food is an essential element of Chinese culture,” says Critics’ Panel Chair Stephanie Yuen. “The freshness of ingredients, balance of flavours, and subtlety of dishes are all hotly debated topics amongst Asian diners. It is no surprise to us that the Chinese community embraced the CRA so enthusiastically, but we are thrilled that mainstream society is also passionately involved in voting for their favourite restaurants.”
Many of the winning restaurants are to be found in Richmond. In fact 56 percent of the winners come from Richmond with Alexandra Road being a hotbed of culinary excellence – six winners come from that one street! For true Chinese cuisine cognoscenti, Richmond is a Mecca for the best dining in Metro Vancouver. “There is such a strong Asian restaurant culture in Richmond that it is no surprise to us that many of the winners are to be found there,” comments Ms. Yuen. “Now that the Canada Line is running, it is even easier for people from Vancouver to come and explore Richmond’s rich culinary offerings.”
The HSBC Diners’ Choice Awards included 15 categories with Gold, Silver and Bronze Awards in each. See the attached list for the full list of winners. “The best thing about the Diners’ Choice Awards is that it encourages people to get out and try somewhere new, so everyone wins in the end.” click here to view the winners list
The CRA wishes to thank the following partners who make the Awards possible: Edgewater Casino, HSBC Bank Canada, Mercedes-Benz, Tourism Richmond, CBC TV and Radio, China Eastern Airlines, Heineken, Underwater Harvesters Association, Georgia Straight, CHMB AM1320, Ming Pao, World Journal, Klip Magazine, 818Channel, Edible-Britishcolumbia.com, Westca.com, Aperture Photography, Chinese Canadian Chefs Association and the Vancouver Multicultural Society.
Be sure to watch CRA’s web site (www.chineserestaurantawards.com) for updates on The Critics’ Choice Signature Dish Awards and the Awards Gala in 2010.
—————————————————————
TWO CHEFS POPLAR GROVE WINE DRINKER DINNER SET FOR DECEMBER 2ND
Two Chefs and a Table is pleased to announce the next in its series of Wine Drinker Dinners to be held December 2nd in partnership with the award-winning Poplar Grove Winery.
Located on the slopes of the Naramata Bench, just outside Penticton, Poplar Grove Winery began as a quintessential garage winery in 1993. Over the last two years, Poplar Grove has entered an era of re-invention, moving from an artisan winery to a world-class winery with 150 acres of new vineyards under cultivation.
Paired with signature selections from Poplar Grove Winery and their second label Monster Vineyards, December’s menu will not only focus on fall flavours and local ingredients, such as Polderside Duck, but will include course which feature Poplar Grove Blue Cheese.
For this dinner in the Vancouver’s darkest, stormiest season, chefs Karl Gregg and Allan Bosomworth have created dishes that perfectly combine robust textures and traditional winter ingredients with subtle flavours and classic preparations to satisfy the soul and please the palate.
The Wine Drinker Dinner is $65 per person (tax and gratuity not included). As always, reservations are recommended. Email info@twochefsandatable.com or call 778-233-1303 to secure your table.
Menu
Amuse Bouche
Cold cured wild salmon w/radish, cucumber and micro greens, beet crème fraiche
Wine: Monster Vineyards Rose 08
First Course
Leek and Potato Soup: hand made with Yukon Gold potato, braised leeks, crisp prosciutto, chive oil
Wine: Monster Vineyards 08 Sauvignon Blanc
Second Course
Fall risotto w/caramelized onions, fresh sage, chickpeas
Wine: Poplar Grove Pinot Gris 08
Third Course
Poplar Blue Cheese Croquettes made w/Poplar blue cheese, basil aioli, fresh mustard micro greens
Wine: Poplar Grove Merlot 06
Entrée
Polderside duck breast: pan seared, orange and bay leaf reduction, seasonal fall vegetables
or/
Double Braised Short Ribs: long braised with fire-roasted tomato, rosemary, shallots, accompanied by yam puree, heirloom carrots
Wine: Poplar Grove Cab Franc
—————————————————————
NARAMATA INN’S HEIRLOOM SPA HOLIDAY OPEN HOUSE
The Heirloom Spa is excited to once again hold their annual open house celebration! Everyone is welcome and all our past guests are invited to bring a friend.
If you haven’t yet thought about your holiday shopping, or are confounded about what to get that special someone, let the Heirloom Spa staff take care of the details for you. Some examples of what we’ll be offering during the open house are:
•Purchase $100 in gift certificates and recieve an additional $25 gift certificate
•Save up to 35% on AVEDA gift boxes for him or her
•Complimentary hors d’ouvres and refreshments
•Door prizes
•Complimentary services including hand massage & make-up touch ups
As well, this year The Naramata Heritage Inn & Spa is hosting the annual Naramata Artisan and Craft Fair on the same day. Local artists and artisans will be showcasing their talent and their products throughout the Inn. But wait! There’s more! The Naramata Bench Winery Association will be hosting an open house at the member wineries December 5th and 6th from 12 – 5pm (look for their balloons along Naramata Road). And finally, the Cobblestone Wine Bar will be open on the 6th for anyone needing their toes warmed up! Yum!
So, come out and enjoy the day(s) with us – shopping, socializing or just relaxing Naramata style! If you can’t make it in person, give us a ring at 1-866-617-1188 or email spa@naramatainn.com and we’ll take care of the rest!
—————————————————————
‘TIS THE SEASON…PORTFOIO GIFTING IDEAS
Since the financial markets have recovered by over 30% year to date (phew!), it’s time to mix some holiday cheer into your investment decisions this Christmas and check out the following gifting ideas:
Collector Magnums – Inflate your assets with large format collector Magnums including:
• Portfolio 2007 – 1.5 L – $100, 3.0L – $200
• Chardonnay 2008 – 1.5L – $65
Library Release – How has your Portfolio performed? Vertical of sold out vintages ‘04, ‘05, ‘06 of Portfolio, our flagship Bordeaux blend. Available in:
• 3-pack – $150
• 6-pack – $300
Note cards with personalized messages available for gifts direct-shipped to your clients or friends.
Consider having Laughing Stock wines for your upcoming Christmas functions. We can direct deliver to your office or event venue.
Please place your online order here, or call the winery at 250.493.8466. These specialty gift items are only offered for a limited time until December 18th, or as quantities last.
—————————————————————
HOLIDAY HAPPENINGS AT HART HOUSE
November 19, 2009 (Vancouver, BC) – Burnaby’s Hart House Restaurant is always a great place to celebrate life’s special moments. Our house is a welcoming retreat to enjoy the company of your friends and family during this festive time of year.
DICKENS LUNCHEON BUFFET – December 7th to 24th, Monday to Friday only
Select from hearty winter favourites such as Roasted Turkey, Carved Country Ham, Root Vegetables, and Warm Bread Pudding.
· $35 per person exclusive of taxes and gratuity
CHRISTMAS DINNER – December 25th, 2009
Join us for traditional Turkey Dinner with all the trimmings or Seared Sablefish or Braised Beef Shortribs.
All the pleasures of a Christmas feast with none of the culinary drudgery!
· $55 per person exclusive of taxes and gratuity
· Reservations required for both early and late seating.
NEW YEAR’S EVE DINNER – December 31st, 2009
Ring in the New Year with style. The early seating offers three delectable courses, and the late seating is a decadent five-courses.
· Early seatings (5:30 or 6:00pm) – $55 per person exclusive of taxes and gratuity
· Late seatings (8:30 or 9:00pm) – $75 per person exclusive of taxes and gratuity
· Reservations required
In addition to these special events, Hart House offers 25% off bottles of wine every Tuesday in the dining room (a la carte lunch and dinner), making it the perfect place to get together with friends, family, or business colleagues over the holiday season. Make your reservations today!
Hart House at Deer Lake
6664 Deer Lake Avenue, Burnaby
Reservations by phone only at 604-298-4278
www.harthouserestaurant.com
—————————————————————
CHEF WAYNE MARTIN OF FRAICHE DEBUTS HEIRLOOM CATERING
New Catering Program offers local food for any occasion in time for the Holidays
In Short:
Wayne Martin, the busy executive chef of Fraîche and Crave restaurants, launches Heirloom Catering, offering easy solutions to ease the stress of holiday entertaining. For relaxed events for 10 or upscale events for 200, Heirloom Catering offers solutions for every event. Call 604-319-5027 or email catering liaison andrew.sward@heirloomcatering.ca for more information.
More Detail:
In time for the busy holiday season, Martin has opened a new catering program to appeal to busy gastronomes. Led by chef Martin and Andrew Sward, former Culinary Capers catering manager, the new catering service is sure to be a great success.
Heirloom Catering offers a variety of options for stress-free entertaining for either relaxed or upscale fetes and private gatherings. Heirloom Catering is also able to cater larger events at venues like the West Vancouver Community Centre or the UBC Boathouse in Richmond.
Aside from creating memorable private events, Heirloom Catering also caters breakfast and lunch to businesses and board meetings, entertaining clients and staff alike while still keeping up productivity. Either at the office or on the town, Heirloom Catering can answer any culinary dilemma.
After 15 years honing his craft in the esteemed kitchens of Four Seasons Hotels around the world, Martin opened Crave on Main in 2004, Fraîche in 2008, and Crave Beachside in 2008. Martin also spreads his culinary philosophies through shows like the recent Vancouver Home & Interior Design Show in October and in November Cornucopia Whistler’s Food & Wine Festival where he partnered with Road 13 Vineyards and winemaker Michael Bartier to present a sumptuous luncheon at a private home.
Sward is a natural to lead the catering efforts for Martin. Sward’s team showcased exceptional cuisine at the 2006 Olympic and Paralympic Games and he was the general manager of Fraiche. Now he is the catering liaison for all three restaurants under the umbrella of Heirloom Catering, and his proven team delivers remarkable results.
To discuss catering for your upcoming event, please contact Andrew Sward at 604.319.5027 or email andrew.sward@heirloomcatering.ca
Fraîche Restaurant is located on Chippendale Road nestled in the hillside of West Vancouver. With seasonal menus of reinvented classics, Executive Chef Wayne Martin creates flavours as breathtaking as the views.
CRAVE: where quality and care are evident in every bite of the grown-up, comfort-food menu. A delicious creation of Chef Wayne Martin, former Four Seasons Hotel executive chef, this upscale bistro prides itself in featuring fresh, local, and often organic ingredients. The atmosphere is relaxed, casual and fun while the food is creative, generous and affordable.
—————————————————————
JOIE FARM WINES NOW AVAILABLE FOR SALE ONLINE
In analyzing client feedback and media coverage over the past several years, our clients and colleagues have told us that they love JoieFarm wines, but have difficulty accessing them. In order to address this problem we have decided to make our wines available year round (based on availability) via our website: click here
Our wines must be ordered in denominations of 12 (all one wine or mixed based on availability) for safe shipping. The wines will be shipped by courier only. We are not able to accommodate pickups in Vancouver (except for our annual Spring release)
or from our winery. For a number of logistical reasons we strongly encourage that all wine deliveries are made to a business address. The cost of shippping within BC is $25/case for the first case, $10/case for each additional case. The wine is shipped in a special wine shipper for safe travel. The store is only available to Canadian customers. All transactions are made through
a secure server so your privacy is guaranteed.
WINES CURRENTLY AVAILABLE FOR PURCHASE (prices include tax and bottle deposit)
JoieFarm “A Noble Blend” 2008 - $23.50/btl
JoieFarm Un-Oaked Chardonnay 2008 - $22.50/btl
JoieFarm Reserve Chardonnay 2007 – $30.00/btl
JoieFarm Rose – Sold Out – Next release of 2009 vintage – Late January 2010
JoieFarm Riesling – Sold Out – Next release of 2009 vintage – Late January 2010
JoieFarm PTG – Sold Out – Next release of 2008 vintage – September 2010
The website on-line store is now up and running. Refresh your stocks for holiday entertaining or just to tide you through until our next vintage release in late January 2010. Consider JoieFarm Wines for your upcoming party plans and holiday gifting.
Holiday shipping will be available up until December 14th, 2009. Orders can be placed after December 14th, but they will
not be shipped again until January 4th, 2010.
—————————————————————
HOLIDAYS AT Q4
‘Tis the Season
Q4 caters to holiday entertaining at the restaurant, at home, or
office. Book now to secure your preferred date.
Lunch Rush
Q4 is now open for lunch every Friday. December 1 through
December 23, Q4 will be open for lunch every week day for
mid-day holiday celebrations.
$10 Pastas
Q4’s $10 pasta on Monday, Tuesday & Wednesday is here to stay. Join us early in the week and enjoy 10 pastas for $10 each
right through the holidays and beyond.
Business as Usual
Q4 will be business as usual during the 2010 Winter Games. Be sure to visit your favourite neighbourhood restaurant while
the world stops by.
For more information contact Q4 Restaurant
2611 West 4th Ave. | Vancouver
www.q4restaurant.com
patrick@quattrorestaurants.com
604.734.4444
