Tiffin Project

PR Update ~ Post Olympic Irish Drinking Edition

by paulkamon on March 13, 2010

Chef Renaerts heads West by Northwest to take over the kitchens of Fraiche Restaurant and Crave Beachside; Executive Chef Wayne Martin makes Main Street decision; Get your “Jig” on. Irish styles at The Refinery; ‘Olympic Hangover’ menus offered at db Bistro and Lumiere; Hamilton Street Presents – Spirits of the West, Volume 10 – Irish Whiskey; Top Table Olympic postcards

CELEBRATE SPRING FLAVOURS AT L’ALTRO BUCA

A Fresh, Affordable Approach To Post-Olympic Dining

March 9th, 2010, Vancouver, BC – With Olympic mayhem and meals served in tents now a distant memory, those looking to revel in local fare and fresh flavours at exceptional value can take refuge at Westend favourite, L’Altro Buca. For the next few weeks, chef Andrey Durbach is highlighting the arrival of springtime ingredients with a new menu featuring twenty items under twenty-five dollars, family-style dining options, and prix fixe price breaks. Diners can choose from items such as salad of king crab served with wild prawns, avocado and tomato and basil dressing; grilled asparagus served with housemade pork cheek bacon and poached egg, finished with Parmigiano Reggiano; handmade fazzoletti pasta with osso buco ragu and gremolata; roasted Rossdown Farms chicken served with olive oil mashed potato, lemon, rosemary, confit garlic and fresh baby artichokes.

The full springtime menu is available below. L’Altro Buca is open for dinner seven nights from 5pm, for reservations please call 604.683.6912 or please visit: www.altrobuca.ca.

ABOUT LA BUCA, L’ALTRO BUCA & PIED-À-TERRE
Chef Andrey Durbach and business partner Chris Stewart opened their first venue together five years ago. Today, they own and operate three very distinct neighbourhood restaurants in Vancouver: La Buca, Pied-à-Terre and L’Altro Buca. Guided by the belief that every community deserves a perfect little place to dine, their restaurants offer inviting atmospheres paired with quality, fresh ingredients and exceptional service.

ANTIPASTI
Porcini mushroom soup with truffled crema, 8.50
Romaine lettuce salad, fried anchovies, lemon, garlic and capers, 9.50
Grilled asparagus with housemade pork cheek bacon, poached egg, Reggiano Parmesan sauce, 11
Antipasto della casa, for two, 15
Salad of king crab, wild prawns and avocado; tomato and basil dressing, 12.50

PRIMI
Spaghetti: choice of pomodori or pesto sauce,15
Risotto frutti di mare: prawns, scallops, king crab, fresh fish,22
Handmade duck tortellini in brood,17
Fazzoletti with osso buco ragu and gremolata, 18

SECONDI
Pesce del giorno, fresh fish every day, A/Q
Crisp roasted Rossdown Farms chicken, olive oil mashed potato, lemon, rosemary, confit garlic, fresh baby artichokes, 23.50
Milk fed veal scallopine with mushroom risotto and marsala sauce, 25
Grilled Angus beef shortrib, truffled cauliflower purée, lemon-pepper tagliatelle, Chianti wine sauce, 24

DOLCI
Sorbetto with moscato d’asti
Caffe latte pannacotta with milk foam & fresh zeppolini

Chocolate torta with pistachio crema & salted caramel
Crème fraîche cheesecake with sour cherries
7.50

Tasting and a la famiglia menus available
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RENAERTS HEADS WEST BY NORTHWEST TO TAKE OVER THE KITCHENS OF FRAÎCHE RESTAURANT AND CRAVE BEACHSIDE

Local top chef Dino Renaerts makes an exciting move to replace chef Wayne Martin at the helm of Fraîche Restaurant and Crave Beachside. The acclaimed hilltop restaurant and seaside eatery, loved by locals and critics alike, are now in the hands of Renaerts – one of the few born, raised, trained and celebrated Vancouver chefs.

“I’m really looking forward to doing something new, somewhere new,” says Renaerts. “The food at Fraîche has been impeccable since Wayne Martin opened its doors in 2007 and it’s going to be fun and challenging to add my own twist to the menu and wine program.” Dino Renaerts comes to West Vancouver from his latest post as Executive Chef for Diva at the Met in the Metropolitan Hotel. A certified sommelier, Renaerts believes that a well-designed pairing of food and wine is much greater than the sum of their parts.

Recognition for his distinct approach to cooking has followed him throughout his career. Accolades for numerous regional and international competitions led to higher profile at home – Renaerts was named as a culinary talent to watch by Vancouver Magazine, the Province newspaper and City Food Magazine. Devoted to his province and his craft, Renaerts is actively involved in British Columbia’s culinary scene. He was president of the BC Chef’s Association from 2006 – 2009 and has made contributions with his food and wine expertise to “Get it Canada.”

New challenges to learn, grow and innovate keep the gregarious chef inspired. Renaerts’ latest opportunities at Fraîche and Crave Beachside will have him working in two of the most beautiful locales in all of Greater Vancouver. He is thrilled to bring the culmination of his professional experience to established restaurants in a new community and offer his own brand of “west coast cuisine” to their menus.

Stay tuned, there are bound to be some exciting twists around the corner with Renaerts at the helm.

Accolades have followed Fraîche from its opening in 2007; the restaurant’s panoramic cityscape views complement the cuisine as does the impressive service and top notch wine list.

Crave Beachside offers a comfortable, coveted setting overlooking beach, ocean, mountains, Stanley Park and the Vancouver skyline. Long a favourite neighbourhood location, it’s an ideal spot for a romantic cocktail, lunch, family gatheringts and, to watch the summer sunset from the patio.

www.fraicherestaurant.ca
www.craverestaurants.com/beachside

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TALENTED LOCAL CHEF REFINES HIS FOCUS


Executive Chef Wayne Martin Makes Main Street Decision

His talent in the kitchen and ability to manage a large staff and multiple kitchens has been proven time and again. When Executive Chef Wayne Martin made a leap of faith and swapped his Four Seasons Vancouver Hotel Executive Chef toque for a lot more hats as the Owner/Operator/Executive Chef of Crave Main Street he had a vision.

To get back in the kitchen and develop a menu of “renewed classics” in a vibrant neighbourhood and build a loyal following in an area he wanted to call home. He also wanted to take more time to enjoy life, slow down his hectic pace and refocus his priorities. In 2006, he quickly turned the 34 seat-eatery into a Main Street must-do and inspired guest line ups to nab a seat at the coveted, fair weather, back-garden terrace.

Chef Martin’s Cobb Salad, Ahi-Tempura Rolls and Popcorn Shrimp gained cult status and remain on the menu to please his many regular customers. Chef Martin is one of the reasons that South Main became, and remains, one of Vancouver’s most exciting dining strips.

An unexpected opportunity led Martin to form a business partnership with private investors and into the hills of West Vancouver. The capable chef quickly found himself once again immersed in fine dining at the newly opened Fraiche Restaurant in fall 2007 where he soon captured one of the coveted positions in enRoute Magazine’s “Top Ten New Restaurants in Canada” in 2008 as well as many accolades from local food critics. The new partnership also created CRAVE Beachside, Ambleside’s answer to the Main Street staple.

After much soul-searching and two years of blazing a daily path between Main Street, Ambleside and the British Properties to oversee three different kitchens, three sets of staff and a multitude of clientele, Martin has made a difficult decision.

“I’m heading back to Crave Main Street exclusively for the time being,” says Martin. “I left the Four Seasons for a reason – for a change, for a new way of doing things – and as much as I enjoyed running the West Vancouver restaurants I knew ultimately I wasn’t being true to myself and my goals.” And so, effective March 1, lucky Main Street patrons now have Chef Martin all to themselves.

Crave’s ongoing philosophy of offering comfort food at its best continues to showcase fresh, seasonal, regional and organic farmer’s market ingredients. Look for an invigorated menu at Crave Main Street to match the mood of its Executive Chef.

Crave on Main
3941 Main Street
Vancouver, BC
T: 604.872. 3663
E: info@craveresaturants.com
www.craverestaurants.com

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GET YOUR “JIG” ON. IRISH STYLES AT THE REFINERY

March 17, 2010, 5:00p – late

Granville Street will make any pub-crawler a proud Irishman or woman by the end of the night – get behind the 8-ball on this one, and make your way down to the Refinery.

What’s doing? Oh, we’ll tell ya – check out this little menu of Irish pride.

Click the clover to reserve your spot!

Guinness Lamb Stew $10
Slow braised lamb shoulder, Guinness demi glace, caramelized onion, roasted parsnip, potatoes

Seared Lamb Flatbread $10
Lamb tenderloin, roasted Yukon gold potatoes, caramelized leeks, Dubliner cheese

Roast Lamb Sandwich $10

Leek and Potato Soup $5
Roasted leeks, smoked pork, coolea cheese

Throw in a pint of Guinness and or a shot of Jameson’s for cheap too.

Guinness $7

Jamesons $6

All other highballs $6

All other 330mL beers $6

All Refinery signature cocktails $10

Now that’s what I call a deal to get all green with envy about.

To finish it off?

IRISH DRINKING SONGS ALL NIGHT.

We are proud to announce that there will be no green coloured food or beverage at the Refinery unless it’s naturally occuring like lettuce and asparagus. Green food colouring is the leading cause of gut-rot. This is a campaign for real drinking.

Cheers and hope to see you here!

The Refinery
Tel: 604.687.8001
www.therefineryvancouver.com
1115 Granville St, Vancouver

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‘OLYMPIC HANGOVER’ MENUS OFFERED AT DB BISTRO AND LUMIERE


Three Course Prix Fixe Menu $30 Offered Throughout MarchThank you for visiting db Bistro Moderne and our sister restaurant Lumière, during this extraordinarily busy Olympic period.We wish to extend an extra special thank you to our loyal Vancouver clients, without whose patience and enthusiasm, we could not have welcomed the world to the extent that we did.As we ready the restaurants for spring and the soon-to-be patio season, we extend a very special offer to visit us at a more relaxed, post-games pace, and enjoy a gorgeous three-course dinner for just $30 per person (click here to view db Bistro menu), plus tax and gratuity.

If Grand Relais & Chateaux style dining is on the menu as well or instead, we invite you to enjoy Lumière’s post-games special offer of three courses for $60 (click here to view Lumiere menu), plus tax and gratuity.
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HAMILTON STREET PRESENTS – SPIRITS OF THE WEST, VOLUME 10

Irish Whiskey Tasting
With barman Ryan Cheverie
Wednesday, March 17th
6:00 pm to 8:00 pm

An evening of exploration, discovery and fun

This month, and yes it’s no co-incidence, we are tasting Irish whiskey

On the long bar at Hamilton Street Grill, a selection of Irish whiskeys straight up to taste, Irish whiskey cocktails and Irish themed hearty snacks.

$30.75 per person includes taxes and tips and for those staying on for dinner, an additional 20% off your meal.

Seating at the bar – Please RSVP to 604-331-1511

Hamilton Street Grill
1009 Hamilton Street, Yaletown, Vancouver
www.hamiltonstreetgrill.com

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TOP TABLE OLYMPIC POSTCARDS

Notes on Olympic Memories, Cookbook Awards and The Most Romantic Night of the Year

Vancouver + Whistler, B.C. – Like yours, our Olympic memories are rife with wonderful individual moments and the spirit that celebrated excellence at every turn. We enjoyed a great mix of our regulars and locals at each of our restaurants – Araxi in Whistler, and Blue Water CafeCinCin, and West in Vancouver – along with many visitors, royals and celebrities of an extraordinary diversity.

But in our eyes, the true stars of the Olympics were the athletes.

In concert with Champagne Nicholas Feuillatte, we offered complimentary bottles to every Olympic medalist to accompany the sparkling toasts of thanks they made to friends and family. It made for many intimate moments and we were delighted to share in so many of them in Whistler and Vancouver, including Canadian Gold Medalists Ashleigh McIvor, Maëlle Ricker, andJon Montgomery, and Canadian Silver Medalists Mike Robertson, Jennifer Heil, Shelley-Ann Brown and Helen Upperton, to name a few.

Araxi and Blue Water Cafe win Cordon d’ Or Cookbook Awards
On the heels of our recent cookbook awards in the Gourmand ‘Best in the World’ competition, Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant and Blue Water Cafe: Seafood have been awarded Cordon d’ Or – Gold Ribbon International Culinary Academy Awards. Two of four awarded in Canada and out of only 16 worldwide, Araxi won ‘Best Illustrated Cookbook’, while Blue Water Cafe took the ‘Best Fish and Seafood Cuisine Cookbook’ category. Congratulations to chefs James Walt and Frank Pabst, and the teams at Araxi and Blue Water Cafe, for these accomplishments.

Earth Hour
Why is Saturday, March 27th more romantic than Valentine’s Day? Because on that night, the world turns off the electricity in honour of Earth Hour. For the third consecutive year, our four restaurants will join hundreds of millions of people around the world and will go candlelight for one hour starting at 8:30 pm, in an effort to show it’s possible to take positive action on climate change. To reserve your table, visit: AraxiBlue Water CafeCinCin and West.

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