2010 Afterglow – Naramata Bench Wineries Spring release; Warren Geraghty to depart West; Something’s Fishy at Provence in April; JoieFarm named “2010 BC Winery of the Year”; Nathan Guggenheimer named Chef de Cuisine at DB Bistro Moderne, Vancouver; Culinary Capers Catering Receives Event and Catering Awards; Playoff with Panache at Red Card Sports Bar + Eatery; Who Framed Roger Rabbit? We (The Refinery) did; Tinhorn Creek Breaking ground with TLC; Two Chefs & a Table launches new brunch menu
2010 AFTERGLOW ~ NARAMATA BENCH WINERIES SPRING RELEASE + WINE AUCTION
For more information, visit www.naramatabench.com
To purchase tickets, click here.
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WARREN GERAGHTY TO DEPART WEST 
A message from Top Table proprietor, Jack Evrensel:
“It is with no small regret that I announce that Warren Geraghty, executive chef of West Restaurant, will be departing at a yet-to-be determined date.
Warren has made many valuable contributions in leading our culinary team since arriving from his native London, England in 2008. His conversant style with local ingredients continuously pushed West to the forefront of British Columbia’s fine dining landscape and his contributions to West: The Cookbook were invaluable in chronicling many of the restaurant’s signature recipes.
Our talented kitchen brigade will continue to develop and implement our seasonally-based culinary program, and to achieve the high standards that are synonymous with West. We wish Warren all the very best in his future endeavours.”
Visit: www.westrestaurant.com
SOMETHING’S FISHY AT PROVENCE IN APRIL 
(Vancouver, BC) — From April 1st through 30th, join Provence Marinaside in Yaletown for some finny fun and fine food at its second annual Poisson d’Avril. In France, ‘Poisson d’Avril’ (April’s Fish) is a one day affair corresponding to our April Fool’s Day. The good folks at Provence Marinaside believe you can never have too much of a good thing and have extended the fun to encompass a month-long celebration of all things fishy.
The celebration comes with its own ‘fish forward’ three-course menu offering a ‘school’ of choices for only $45. On it you’ll find fish of every description prepared in a myriad of ways. From sardines to salmon, confit to bouillabaisse there is something to please every fish lover on the extensive menu. For an additional $5 you can also order the Whole Fish of the Day, accompanied by seasonal vegetables and seven-grain rice. Then end on a sweet note with a choice of something decadent from Provence’s regular menu of hand-crafted desserts. Can you say ‘French lemon tarte?’ 
“As an inaugural member of Ocean Wise, we serve only fish that have been harvested in a sustainable and responsible manner. That still gives us plenty of choice,” states Provence’s Executive Chef and Owner, Jean-Francis Quaglia. “Poisson d’Avril is an opportunity to welcome spring with a bit of fun.” Everyone gets involved, including the children of staff who have created the hand-drawn fish what whimsically adorn the restaurant and menus during the promotion.
In France, Poisson d’Avril is an ‘excuse’ to poke a little fun and play a practical joke or two. People attach fish (usually paper cut-outs) to the back of their friends and family, who, unaware of the addition to their wardrobe, continue about the day with the new accessory until someone shouts ‘Poisson d’Avril!’ and the jinx is up. Patissiers and chocolatiers create special fish-shaped treats while at some restaurants, little chocolate fish are presented following the meal.
During April, some Provence patrons will find a lucky Poisson under their plate or pinned to their coat. These Poissons come with a prize – perhaps a complimentary appetizer, dessert or meal discount or a copy of New World Provence or even a chance to win a personal cooking demonstration class in their home with Chefs Alessandra and Jean-Francis Quaglia.
The restaurant will also offer a daily rosé feature by the glass, half litre or bottle. While there is something very fishy happening at Provence Marinaside in April, diners will agree that the Poisson d’Avril menu is no joke!
Information/Reservations: www.provencevancouver.com
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JOIE FARM NAMED “2010 BC WINERY OF THE YEAR” 
JoieFarm is proud to announce that we have been named the “2010 British Columbia Winery of the Year” by Wine Press Northwest in the spring edition of their magazine. This award is selected by the editors of Wine Press Northwest based on blind tastings, visits, accolades and other considerations.
Wineries of the Year must have also completed at least five vintages. The complete article can be found online: here Wine Press Northwest is an independent quarterly magazine published out of Walla Walla, Washington. Wine Press Northwest is focussed on Washington, Oregon, Idaho and British Columbia’s talented winemakers and the wineries, vintners and restaurants that showcase Northwest wines. 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 and Burgundy 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.
Visit: www.joiefarm.com
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Nurturing and promoting talent from within is a trademark of Daniel Boulud and the management style of his restaurant group. So it comes as no surprise that the new Chef de Cuisine for DB Bistro Moderne in Vancouver has been a sous chef at the restaurant since it’s opening in December 2008. In fact, Nathan Guggenheimer, just promoted to lead the kitchen of this French inflected British Columbia bistro is a veteran of both DB Bistro and its adjacent more upscale sister restaurant, Lumière.
Nathan Guggenheimer will take on his new role as Chef de Cuisine as of Sunday April 4th, with an Easter Sunday menu. He is a British Columbia native from Pitt Meadows who has been cooking since 2002 when he got his first training at Vancouver Community College. He has traveled and studied in France to fine tune his culinary technique and gained valuable experience working with respected Chefs such as Philip Howard at The Square in London and later David Hawksworth at Vancouver’s West. In preparation for his role at DB Bistro Moderne, Nathan cooked along side Chef Daniel Boulud at DANIEL in New York City, and most importantly, has been working closely with DB Bistro’s current Chef de Cuisine, Stephane Istel, as well as Lumière’s Dale Mackay.
“Nathan has demonstrated real dedication to his craft and an ability to perform consistently. He has a talent for combining British Columbia’s incredible ingredients with classic French technique. He’s earned my respect during these last two years cooking at Lumière and DB Bistro, proving he’s ready to take on greater responsibility,” affirms Daniel Boulud.
The promotion became available to Nathan Guggenheimer when Daniel Boulud asked the current Chef de Cuisine, Stephane Istel, to take on the challenge of overseeing the kitchen of his new DB Bistro Moderne opening at Singapore’s Marina Bay Sands Resort this coming June 2010. The result is an ideal opportunity for a worthy young local chef to show his talent close to home. Look for Nathan weekday mornings as he shops from local farmers at the Trout Lake and Kitsilano markets on his way to work.
DB Bistro Moderne, opened in 2008, is located at 2551 West Broadway in Vancouver’s Kitsilano neighborhood and is a sister restaurant to the Manhattan original. The restaurant is operated by Chef Daniel Boulud and his restaurant management group and has been recognized as a Conde Nast Traveler HOT LIST TABLE, earned 4½ stars in the Vancouver Sun and AAA’s three diamond award. Most recently the restaurant received a 2009 Golden Plate Award for Best New Restaurant in Vancouver.
Visit: dbbistro.ca
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CULINARY CAPERS RECEIVES EVENT AND CATERING AWARDS 
A Latin menu using fresh regional and sustainable ingredients earned the award for Best Food Presentation. And a Tuscan al fresco celebration featuring a seated and interactive food station dining experience won for Best Catered Event. The Star Awards are presented annually and are the top honour for Canadian event professionals. Other noted achievements in March included Culinary Capers Beijing taking home a 2009 CATIE Award (Catered Arts Through Innovative Excellence). An exclusive plated luncheon on the Great Wall of China was the winner for Signature Caterer for Best Event.
The CATIE Awards were presented on March 8th by the International Caterers Association at the 2010 Catersource Conference and Trade Show in Las Vegas which was attended by over 4,000 industry professionals. The Awards recognize the achievements of caterers from around the world. Culinary Capers’ pulled off gold medal performances of our own for the 2010 Olympic Winter Games It took 500 chefs, waiters, bartenders, and kitchen and operations staff working out of four kitchens to successfully pull-off the most exciting time in the company’s storied 24 year history.
Some fun stats:
Our kitchen teams turned out:
578 events
59,279 people served
196,867 hors d’oeuvre
21,944 petite desserts
15,025 breakfast items
14,221 entrées and mini meals
563 hors d’oeuvre platters
432 Team Canada hockey jersey sugar cookies
Information about Culinary Capers can be found at culinarycapers.com
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PLAYOFF WITH PANACHE AT RED CARD SPORTS BAR + EATERY
(April 1, 2010, Vancouver, BC.) In just a few weeks, Olympic-fever will revive as hockey-fever with the upcoming Playoff season. Can our courageous Canucks make it through to the Stanley Cup finals this year? And can they possibly beat the odds and raise the chalice for the very first time? Be sure to catch all the action in style at Red Card Sports Bar + Eatery situated in the core of downtown’s excitement.
To add to the revelry, Red Card Sports Bar + Eatery is celebrating Playoff Season with the “Hockey Lover’s Deal”, which includes a delicious Hockey Lover’s Pizza (topped with sopressata, spicy sausage, bacon and mozzarella) made fresh in an authentic wood burning oven and a glass of your choice of local beer on tap (Canadian, Miller Genuine Draft, R&B Cream Ale, Rickards White, or Whistler Premium Export), all this for just $15. Take advantage of this superb feature, available every Canucks game night at Red Card Sports Bar + Eatery. 
Of course, there is more than just one way to enjoy the game at Red Card Sports Bar + Eatery – delve into our chic cocktail menu, marvel at our glowing marble bar, experience one of Red Card’s specialty dishes….and if you keep your eyes peeled, you may even spot a celebrated hockey player or two!
For reservations call 604.689.4460 or visit www.redcardsportsbar.com
About Red Card Sports Bar With inspired Italian cuisine, prepared with the freshest ingredients to the highest standards and a beautifully-restored heritage building, Red Card Sports Bar + Eatery offers a dramatic and elegant environment in which to enjoy your favourite sports game. Red Card Sports Bar is located at 900 Seymour Street, adjacent to Moda Hotel, on the corner of Seymour and Smithe Streets, Downtown Vancouver. Open Monday – Saturday: 11.00am – 1.45am and on Sunday: 11.00am – midnight with pizzas served until 01.00am!
For reservations call 604.689.4460 or visit www.redcardsportsbar.com
WHO FRAMED ROGER RABBIT? WE DID 
When – Saturday April 03 2010 from 5:00pm – late My goodness. Just when you thought we couldn’t have more fun on a Saturday night, The Refinery proudly brings you an Easter Dinner, unlike anything you’ve likely seen before. The heroic tale of Roger Rabbit, famed cartoon actor from the 1940’s finds himself on the big screen at The Refinery while you indulge in a delicious menu prepared by Chef Mike Carter and his team. Have a little sip on Lauren Mote’s carrot juice cocktail while your server performs a soliloquy from The Story of Peter Rabbit, by Beatrix Potter. What’s even cooler? Some awesome DJ spinning tunes in a bunny outift.
Click the carrot to reserve your spot. 
Who Framed Roger Rabbit, the menu
$25 – 3 course Prix-Fixe
Easter Egg Salad Hard
boiled quails eggs, baby red potatoes, cured ham, green onion, pickled beans, chive aioli
Rabbit and Sausage Stew
Slow braised rabbit saddle, Tuscan sausage, kale, fennel, tomato saffron broth, white beans
Roasted Carrot Cake
Orange ginger icing, warm sultana compote, rum and vanilla ice cream
How’s about a quick joke? What is the difference between a crazy bunny and a counterfeit banknote?………………… One is bad money and the other is a mad bunny!
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BREAKING GROUND WITH TLC 
Oliver, BC… The time has come; Tinhorn Creek Vineyards has broken ground to begin construction on their newest venture, a restaurant venue that overlooks the South Okanagan. In conjunction with Manuel Ferreira of Le Gavroche Restaurant in Vancouver, winery partners Kenn Oldfield and Bob Shaunessy eagerly look forward to April 2011 and the opening of this highly anticipated addition to the Golden Mile. And continuing the partnership that Tinhorn Creek Vineyards established in 2004 with The Land Conservancy (TLC) Tinhorn Creek management and construction crew are making sure that the restaurant site is positioned to do little harm to indigenous plants and grasses. 
Tinhorn Creek Vineyards has long awaited the construction of this restaurant. Plans were announced in the fall of 2008 to begin construction the following spring, and then the economic world changed. As we look toward the future, signs of recovery are promising and so time has come to move forward with the restaurant development. A new plan places the restaurant immediately adjacent to the outdoor amphitheatre. Guests will delight in the outstanding cuisine and service that has established Manuel Ferreira as one of Vancouver’s most respected restaurateurs. Breathtaking views of the South Okanagan Valley ensure that this restaurant will complement the high standards Tinhorn Creek has set for all visitors to the winery. With 65 seats both inside and out, the restaurant at Tinhorn Creek Vineyards will be open 10 months a year, providing both locals and visitors a spectacular experience.
The Conservation Partners Program is an initiative that aims to form a partnership between Conservation and Agriculture in BC, with mutually beneficial results. This initiative works to protect and enhance the natural habitat that live and thrive on Tinhorn Creek property. A site inspection with the TLC and Tinhorn Creek Vineyard’s Kenn and Sandra Oldfield resulted in the TLC preparing a plan detailing any native plants that may be in danger; how to remove and re-locate these plants, and advice as to which of the many native plants and trees might be added to the site.
On the hillside overlooking vineyard, sagebrush, and the old gold mining creek that gave the winery its name, Tinhorn Creek Vineyards is located just south of Oliver B.C., in the famed Golden Mile wine growing district. As the number one winery destination, evoking classic south Okanagan terroir, Tinhorn Creek Vineyards offers an unrivalled visitor experience and wines that rank among the best in the world.
For more information about Tinhorn Creek Vineyards, call 1.888.484.6467 or visit the website at www.tinhorn.com.
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TWO CHEFS AND A TABLE LAUNCHES NEW BRUNCH MENU 
Brunch is a vital weekly ritual for many. Whether taken solo with a newspaper and bottomless coffee or with friends and caesars, it’s the one meal that sets the tone for a weekend. Unlike weekday meals that get daily do-overs when they don’t work, Brunch is a once-a-week effort and avid brunchers tend to be a picky and ritualistic lot.
Two Chefs a Table has launched a new brunch menu to signal the arrival of spring in Vancouver. With an even greater emphasis on ingredients made in-house and a range of new flavours and dishes to match the season, the new menu offers a range of tastes perfect to start any weekend or holiday.
From English Muffins to sausage, jam to hollandaise sauce, each Two Chefs brunch dish is heavy on ingredients made from scratch on the Two Chefs kitchen. Over the winter, Chefs Karl Gregg and Allan Bosomworth have worked hard to perfect the homemade English Muffins and roasted ham that are now featured in Benedicts. Those looking for a topping for their toast will be able to enjoy the Two Chefs homemade pear jam, while carnivores can order the caribou sausage one of what will be an ever-changing selection of homemade sausages and jams made in the Two Chefs kitchen.
When ingredients are not made in-house they’re sourced from the freshest local sources like the artisan breads used at breakfast. And, like most kitchens, Two Chefs and a Table runs on coffee and it’s always an essential part of the day. Two Chefs prides themselves on their coffee, made fresh and hot and always served in a French press at the table.
For a completely new breakfast taste, the Two Chefs Brunch Risotto combines the sweet, satisfying base of risotto with mushrooms, poached eggs, caribou sausage and grilled tomatoes for a well rounded, hearty start to the day. Two Chefs offers their own spin on the Croque Madame with local charcuterie in place of the traditional ham and parmesan hollandaise and an over easy egg to complete the plate.
With the Sun climbing higher in the sky, the bright, airy Two Chefs room is perfect for a relaxed brunch with friends or solo with a paper at the newly rebuilt bar facing into the open kitchen.
Two Chefs and a Table is located at 305 Alexander Street in Railtown and at www.twochefsandatable.com on the web.
