“Sustainably Stuffed” food drive at SIP Lounge and The Refinery; Charmed 365 days and counting; Araxi and Blue Water Cafe win Gourmand World Cookbook Awards; Sarah McCauley appointed Wine Director at CinCin Ristorante; Merroir + Terroir – Blue Water Cafe’s Unsung Heroes Menu sings of the sea; Maenam to open 7 days a week; MIX The Bakery holiday menu; JoieFarm – “Best of the Best” at the 2009 Platinum Judging; Christmas Dinner and Turkey to Go at Elixr.
UPDATED: 10:45 PM Monday, December 14th
SUSTAINABLY STUFFED FOOD DRIVE AT SIP LOUNGE & THE REFINERY
From December 12 – 23 SIP Lounge & The Refinery will be asking each guest to bring in a non-perishable food item to support the Greater Vancouver Food Bank Society.
With your donation, please include a business card, and nightly we will be raffling off Gift Certificate for SIP Lounge & The Refinery – available for use in food and/or beverage. We will also be accepting cash donations on behalf of the Greater Vancouver Food Bank Society.
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CHARMED 365 DAYS AND COUNTING
Let’s do lunch…
Charm is celebrating their one year anniversary at 1269 Hamilton- Vancouver Magazine’s notoriously dubbed “suicide location.”
To say this hybrid of Thai cuisine and urban living has survived would be a large understatement as the Yaletown community has embraced the plush boudoir atmosphere and Chef Tipnarie Kulsiriwanich’s nouveau take on classic Thai.
In 2010, Kulsiriwanich intends to travel back to her roots: traditional Thai fare. Having lived and cooked in Sydney, Japan, New York, San Francisco and of course her homeland Thailand, Kulsiriwanich will continue to dazzle with her daring vision and creations, while including a more authentic perspective.
To mark this achievement Charm is now offering $10 Lunch Plates for those who want delicious and affordable meals while escaping the headache of formal dining wait periods or the dreaded food court environment.
All plates include a guilt-free single serving of Crispy Prawn Wontons and savoury Tom Yum Soup. Mains include an array of traditional Thai Curries with your choice of protein and perfectly steamed rice, Pad Thai with a balanced blend of the cardinal four S’s: sweet, sour, salty and spicy, classic comfort food- Pineapple Fried Rice and a variety of Stir Frys custom tailored to suit the vegan as well as their carnivorous lunch buddy. Still hungry? You’ve been so good this year, you deserve to indulge in the Chocolate Chili Tort and take a mini break from the office.
Come in and celebrate with Charm Modern Thai as they embark in their second year. 2010 is slated to be a period of new records, further growth, exciting new menus, fantastic community events and of course, Charm.
For more info please contact Desmond Chen at 604.737.7223 or dc@charmmodernthai.com Visit: www.charmmodernthai.com
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ARAXI AND BLUE WATER CAFE WIN GOURMAND WORLD COOKBOOK AWARDS
“Cookbooks may take years to compile and months to edit, but their real joy comes when you bring them home, and just cook.”
Our entire Top Table team is delighted to share with you that our two recently released cookbooks, Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant and Blue Water Cafe Seafood Cookbook have won Gourmand World Cookbook Awards for Best Chef Book in Canada and Best Seafood and Fish Book in Canada respectively, joining West: The Cookbook, which won Most Innovative Cookbook in Canada in 2008.
This great news came to us just yesterday from Madrid, and we wanted to let you know right away.
Araxi and Blue Water Cafe will now be entered in the Gourmand Best in the World competition, with the results announced at the Paris Cookbook Fair on February 11th, 2010.
I would like to especially acknowledge the efforts of chefs James Walt and Frank Pabst, each of whom spent many hours relentlessly testing their recipes, and making them accessible for the home cook. To purchase, click here.
Wishing you and your family a warm and happy holiday season.
With best regards,
Jack Evrensel
Proprietor
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SARAH MCCAULEY APPOINTED WINE DIRECTOR AT CINCIN RISTORANTE
Vancouver, B.C. – Jack Evrensel, proprietor of Top Table Group, is delighted to announce Sarah McCauley as Wine Director of CinCin Ristorante.
“Sarah has determinedly worked her way ever upward at Top Table restaurants, while continuously improving her professional wine credentials,” Evrensel said.
Beginning in 2002 as a server at sister restaurant West, Sarah took a leave overseas to work at London hotspot Zuma in Knightsbridge. She returned to Vancouver as a senior server and maitre’d at CinCin’s sister restaurant, Blue Water Cafe where her passion for guests’ experiences saw her play a strong leadership role.
This year, Sarah completed her Diploma and Certified Instructor designation (AIWS) from the Wine and Spirits Educational Trust (WSET). She has also attended Vin Italy for the last several years, renewing her wine connections in Tuscany and Piedmont, while constantly refining her knowledge of Italian wines, “the better to arrange the perfect marriage with CinCin’s menus,” as Evrensel says.
Indeed, Sarah manages an extensive wine cellar, including what has been acknowledged as the best selection of Antinori wines in Canada and deep vertical collections of other top Italian producers such as Bertaini, Gaja, Ornellaia, and Sassicaia. She also works with a carefully compiled portfolio of labels from British Columbia to California, and around the world.
Located in the heart of Robson’s fashionable shopping district, CinCin Ristorante presents Italian-inspired dishes from the heritage wood-fired kitchen. Dinner served nightly from 5pm until 11pm and late menu until midnight. Open for lunch during the holiday season until December 23rd. 1154 Robson Street, Vancouver, BC, Canada. For reservations, call 604 688 7338 or visit www.cincin.net.
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MERROIR + TERROIR – BLUE WATER CAFE’S UNSUNG HEROES MENU SINGS OF THE SEA
Vancouver, B.C. – Tuesday, January 5th marks the launch of executive chef Frank Pabst’s annual Unsung Heroes festival at Blue Water Cafe, a month earlier this year to precede the Vancouver 2010 Olympic Winter Games.
Long a champion of sustainably-resourced seafood, chef Pabst’s month-long initiative spotlights lesser-known, yet delicious coastal species from responsibly managed fisheries.
But this year, the festival’s 6th, sees some innovative twists.
“Chef Pabst laid down a challenge,” said wine director Andrea Vescovi, “to pair our merroir with our terroir. So we’ve matched the Unsung Heroes with a selection of exciting wines that highlight lesser-known varietals and wineries, and some labels just harder-to-find.”
Alongside Blue Water Cafe’s regular raw bar and à la carte selections, chef Pabst will offer a selection of small plates featuring Unsung favourites – Humboldt Squid, Octopus, Periwinkles, and Jellyfish, to name a few – many of which found within the pages of his new cookbook, just named “Best Seafood and Fish Book in Canada” by the Gourmand World Cookbook Awards.
Sushi master Yoshi Tabo has also reached into his repertoire, featuring some of his own Unsung Heroes, including Geoduck, Herring, and Uni.
Ten percent of the Unsung Heroes menu proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program of which Blue Water Cafe is a founding member.
Blue Water Cafe + Raw Bar is Vancouver’s definitive seafood restaurant located in the heart of Yaletown at 1095 Hamilton Street. Dinner is served nightly from 5:00pm – 11:00pm with late menu until midnight. Open for lunch Monday – Friday during the holiday season until December 23rd. Valet nightly. For reservations call 604 688 8078 or visit www.bluewatercafe.net.
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MAENAM TO OPEN SEVEN DAYS A WEEK
Vancouver, BC – Beginning Sunday, December 13, Maenam will open for dinner seven days a week (Maenam is currently closed on Sunday and Monday). Maenam’s new hours will be Monday to Saturday, 5 pm to 2 am (with last call for food at 1 am and last call for drinks at 1:30 am), and 5 pm to midnight on Sunday.
Lunch service at Maenam will remain five days a week; Tuesday to Saturday, noon to 2:30 pm.
Chef Angus An is currently in Thailand to search out authentic new dishes and ingredients. Also, beginning on December 13, guests at Maenam will be able to sample daily specials of new dishes from Chef An’s travels, in preparation for an exciting new menu launch in January.
Reservations for the new opening dates are now available on Open Table.
For more information, visit www.maenam.ca.
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MIX THE BAKERY’S HOLIDAY MENU
HOLIDAY MENU
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Nutcracker Cake-Chocolate Genoise, laced with brandy, is layered with chocolate chestnut mousse and finished with a dark chocolate
Glaze. $22.95/41.95
Eggnog Cheesecake-Rich sour cream cheesecake laced with French brandy and yuletide spices. $21.95/39.95
Marzipan Stollen-Rum soaked fruit are folded into this buttery, German Christmas bread with marzipan baked inside. $16.95
Apple Date & Orange Tarte-Granny smith apples, dates and zesty orange is encased in a buttery pastry with streusel. $14.95/29.95
White Chocolate Apricot Bread-Sweet dried apricots, white chocolate chunks and subtle spices are combined to create this favourite holiday
Loaf. $5.95
Pumpkin Pie-Back by popular request, this traditional favourite is super rich, creamy and spiced just right! $17.95
Yukon Scallion Pull-Apart Rolls-tender focaccia rolls with roasted Yukon gold potatoes and sweet scallions. $4.40/pk
Also returning this season-Lola & Zoe’s Dog Treats, Holiday Cookies, Butter Almond Toffee, Carnival Corn, Chipotle Sugared Pecans, And our delicious house-made Artisan Preserves!
Gift Boxes-Ideal for Corporate and Hostess Gifts! $45/65
HOLIDAY COOKIES
GINGERBREAD CUTOUTS-a holiday classic, nice and spicy cutout in traditional Gingerbread man shape
VIENNESE SPRITZ FINGERS-a light and buttery cookie with a simple
Sprinkling of red or green sugar
FRUITED MACAROONS-mini coconut cookies with mini chocolate chips,
Apricots and dried cranberries
RASPBERRY LINZER RINGS-almond spiced linzer cookies sandwiched
With raspberry jam
CINNAMON LINZER WAFERS-thin almond and cinnamon tile shaped cookie
MEXICAN WEDDING COOKIE-a traditional holiday cookie made with almonds and walnuts and a dusting of powdered sugar
APRICOT RUGELACH-a rich cream cheese and butter pastry rolled with apricot jam and brandied currants
Visit: www.mixthebakery.com
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JOIEFARM – “BEST OF THE BEST” AT THE 2009 WINE PRESS NORTHWEST PLATINUM JUDGING
JoieFarm is proud to announce that our 2008 Riesling and 2008 A Noble Blend have finished 1st and 2nd overall in the 10th Annual Wine Press Northwest Platinum Judging. Both wines were designated Double Platinum, while the 2008 Riesling was also awarded the title “Best of the Best”, only the second white wine in the history of the competition to do so.
Wine Press Northwest, independently published out of Walla Walla, Washington, annually invites wineries from Washington, Oregon, British Columbia and Idaho to enter wines that have won gold medals in a recognized national or international competition. These wines are then tasted again and awarded accordingly by their distinguished panel of judges. To win a Platinum, three out of four judges must agree to its greatness. If all four judges deem the wine a Platinum, then it is designated Double Platinum. This year there were a record 450 wines entered with only 12 wines receiving the coveted designation of Double Platinum.
To review the complete results of the Wine Press Northwest 2009 Platinum Judging please click here.
JoieFarm is owned and operated by Michael Dinn and Heidi Noble in beautiful Naramata, BC. JoieFarm is interested exclusively in the grape varieties of Alsace, Burgundy and Champagne which excel in the cool-climate, desert landscape of the Okanagan Valley.
For more information, please contact Michael Dinn at 250-488-1960 or wine@JoieFarm.com.
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CHRISTMAS DINNER AND TURKEY TO GO AT ELIXR
Christmas is about spending time with the ones you love… Elixir has a plan to make sure that happens for you, by offering two gourmet options: Christmas Dinner in our Bistro, or have Elixir Turkey Dinner to go
Christmas Dinner in Elixir Bistro
Executive Chef Don Letendre prepares a gourmet Christmas dinner sure to rival Mom’s. In fact, we think its better! So indulge, linger over the to-die-for dessert and celebrate no dishes, while enjoying some well deserved time with the ones you love.
Thursday, December 24 & Friday, December 25
3 course menu – $80.00 per person plus applicable taxes and gratuity
For more information or to make your reservation call 604.642.0557
Elixir Turkey Dinner To-Go!
Why slave away in the kitchen? While you could be sipping on eggnog, watching Christmas classics with the family and allowing Executive Chef Don Letendre and his team to create a traditional feast to take home. We won’t mind if you take all the credit!
Turkey with all the trimmings – $40.00 per person plus applicable taxes
*Please Note: All to-go orders must be taken by Monday, December 21st by 4:00pm. To place your order, please call 604.642.6787 ext. 2026
