Hot Chefs Cool Jazz, Canadian Chef Vies for Top Toque in the World; Crafting excellence, Belgian style at Chambar; Coastal crustaceans hit May menu at Maenam; Cooking with Beer at Dirty Apron Cooking School; Kurtis Kolt named new Wine Director for Naramata Inn; JoieFarm wins “Best White Wine in Show” at 29th Int’l Riverside Wine Competition; Dine-Out pricing continues all summer at DB Bistro; Taste Festival Celebrates the Passion and Indulgence of Vancouver Island’s Food & British Columbia Wine; In the Park Tastings at Seasons; Kerry Enzie to tip the Teahouse; Tuesday is industry night at YEW Restaurant + Bar.
HOT CHEFS COOL JAZZ BOCUSE D’OR FUNDRAISER
Vancouver, BC – When Canada’s Ryan Stone steps onto the world culinary stage to compete at the international Bocuse d’Or competition in Lyon, France, the entire country will be behind him. His mission will be to prepare two platters for twelve in just 5 hours and compete against 23 competitors from around the world to vie for the coveted Bocuse d’Or title.
Just as Olympians require much needed funds for training, equipment and supplies, competitors of the Bocuse d’Or seek national support to bring them closer to achieving their dreams. Hot Chefs Cool Jazz is the province’s premier fundraiser on behalf of the Bocuse d’Or representative and drives substantial monies to cover costs for the team as they prepare for the 2011 biennial competition.
“The culinary community has pulled together once again to share my dream of winning the Bocuse d’Or that has just been beyond the grasp of so many great chefs before me,” says Chef Stone. “I’m determined to do my very best and show that Canadian spirit on the podium.”
Hot Chefs Cool Jazz
Date: May 13, 2010
Place: Vancouver Convention Centre
Time: 6:00 pm
Join Ryan Stone and an ensemble of Vancouver’s leading chefs such as:
Justin Ault, Hapa Izakaya
James Burnett, Show Case Restaurant, Vancouver Marriott Pinnacle Downtown
Lee Cooper, L’Abattoir Restaurant
J.C. Fellicella, Vancouver Community College
John Humphreys, Moxie’s Bar & Grill
Scott Jaeger, The Pear Tree Restaurant
Stuart Klassen, The Grand Bay Cafe, Delta Grand Okanagan Resort
Bruno Marti and Tobias MacDonald, La Belle Auberge
Norbert Roesch, Mosaic on Burrard, Hyatt Regency
Hamid Saliman, The Apron, The Westin Wall Centre Vancouver Airport
Allison Spurrell and Joe Chaput, Les Amis du Fromage
Vincent Stufano, The Wildflower Restaurant, Fairmont Chateau Whistler
Vikrim Vij, Vij’s
James Walt, Araxi Restaurant
Jeffrey Young, Aubergine Grille, Westin Whistler
The evening of food and wine in the new West Building of the Vancouver Convention Centre will also feature jazz performances by the city’s finest artists. Sip and savour the night away as chefs and Vincor vintners pair a delicious evening on behalf of Ryan.
A silent auction of a myriad of delectable and decadent offerings will also be up for bid to support the evening’s fundraising efforts.
Tickets are $110 and can be purchased through EventBrite at www.hotchefscooljazz.eventbrite.com.
Ryan Stone
Ryan Stone’s road to the Bocuse d’Or began early in his career as a former apprentice of Scott Jaeger of The Pear Tree Restaurant, the 2007 Bocuse d’Or representative for Canada as well as assisting the 2005 candidate, Morgan Wilson. It was inevitable that Ryan would rise to the challenge and one day become Canada’s next hopeful for the Bocuse title.
When Ryan’s not preparing for the 2011 Bocuse d’Or competition, he can be found behind the stoves as Executive Chef at the exclusive West Coast Fishing Club on British Columbia’s Haida Gwaii.
Bocuse d’Or Canada
CCFCC Bocuse d’Or Canada is a program administered and managed by The Canadian Culinary Federation (CCF) in part to engage Canadian chefs in international culinary competition but also as an endeavor to promote the art of cuisine and the profession of the Chef.
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CRAFTING EXCELLENCE, BELGIAN STYLE
Chambar Restaurant Celebrates Craft Beer Week
Vancouver, BC, May 5, 2010 – In celebration of Vancouver’s inaugural Craft Beer Week Beatty Street’s Belgian sensation, Chambar Restaurant, will be putting on a five-course meal steeped in beer and paired with authentic Belgian brews including the restaurant’s own Chambar Ale. Being held on Tuesday, May 11th at 7:30pm, the dinner will be led by Chambar Bar Manager Wendy McGuinness and Chef Nico Schuermans. Tickets are priced at $100 (excluding tax and gratuity) per person. The full menu is available below.
Rabbit rillettes à la Kriek
Paired with Lederman Kriek
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Bison Carpaccio with Petrus Dubbel Brun gelée
Paired with Petrus Dubbel Brun draught
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Spot prawn and scallop casserole served in broth of Saison Dupont
Paired with Saison Dupont
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Chambar Ale beef carbonnade
Paired with Chambar Ale
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Bière au chocolat
Paired with Black Death Porter
Chambar invites you to leave your day at the door for an unpretentious fling with fine dining. Housed in a refurbished brick and beam heritage building, the restaurant’s cuisine is a unique blend of Belgian and North African influences with a commitment to seasonal, organic and local ingredients. Chambar is located at 562 Beatty Street in the Crosstown District. Dinner is served nightly from 5:30pm – midnight. For reservations phone 604-879-7119 or visit: www.chambar.com.
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ANNUAL SPOT PRAWN SEASON SEES A TOUCH OF THAI
Chef Angus An Celebrates Coastal Bounty with Traditional Recipes
Vancouver, BC, May 6, 2010 – In celebration of British Columbia’s annual Spot Prawn season, Maenam’s executive chef Angus An will be serving this fresh, regionally and sustainably sourced ingredient with Thai flare. Wild prawns are especially popular among Thai people and An’s recipes for this season are derived from some of his favourite Thai dishes. Both a la carte and multi-course dining menus will be available from May 10th until the season is complete, offering guests the opportunity to work their way through three courses of Maenam’s cuisine in sweet, salty, sour and spicy variations. The eight dishes on the menu are as follows:
Satah Goong- Spot Prawn Satay
Turmeric, coconut cream, cucumber relish, peanut sauce
Dom Yum Goong- Hot & Sour Soup
Lemongrass, galangal, chilli jam, lime juice
Goong Chae Nahm Pla- Ceviche
Fresh coriander, mint, nahm jim sauce
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Lon Naam- Coconut Cream Relish
Spot prawn tomalley, fermented pork, Kaffir lime, long leaf coriander
Yam Tawai- Salad
Blanched prawns, fried shallots, fried chillies, toasted chilli and sesame dressing
Geng Mussaman Goong- Mussaman Curry
Spot prawns, pearl onions, toasted peanuts
Goong Pad Prik Thai Dam- Stir Fry
Battered, sea salt, black pepper
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Kanom Gluay Pao- Dessert
Char-grilled baby banana, toasted shredded coconut, chocolate panna cotta
The family style menu is priced at $65 per person and allows for approximately 1lb of prawns each.
About Maenam
The cuisine at Maenam is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while always considering the context within which these dishes would traditionally be enjoyed. Maenam is open seven days a week, from Tuesday to Saturday from 12:00PM to 2:30PM, Monday to Sunday from 5:00PM to 10:45PM, and late night on Friday and Saturday from 10:45PM to 1:00AM. For more information or to make a reservation please visit www.maenam.ca.
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COOKING WITH BEER
The Dirty Apron Cooking School Celebrates Craft Beer Week
Vancouver, BC, May 5, 2010 – Cooking with Beer is the theme on Monday, May 10th at The Dirty Apron Cooking School. Brew aficionados celebrating Vancouver’s first official Craft Beer Week are invited to flex their palates and culinary muscle through the creation of a three course meal that not only sees a touch of beer in every preparation, but is plated and paired with some of the Russell Brewing Company’s award-winning favourites. The class menu is as follows:
Dark Ale marinated Berkshire Pork Wellington served with Apple Mustard
Beer pairing: Russell Cream Ale
Beef Bourguignon steeped in Chambar Ale
Beer pairing: Chambar Ale
Lemon and Basil crepe with Belgian Kriek Compote
Beer Pairing: Russell Honey Blonde Ale
The Cooking with Beer class is priced at $145 per person.
The Dirty Apron Cooking School is Vancouver’s newest, most exciting culinary playground. Born with the intention of creating an environment for novices, foodies, and aspiring chefs to learn the tricks of the trade, The Dirty Apron Cooking School offers a selection of hands-on classes that vary from creating regional classics to understanding ingredient-driven basics and executing essential knife skills.
For more information please visit www.dirtyapron.com
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KURTIS KOLT NAMED WINE DIRECTOR FOR NARAMATA INN
May 15, 2010, Naramata, BC – The Naramata Heritage Inn & Spa is proud to announce Mr. Kurtis Kolt as it’s new Wine Director.
Kurtis brings with him almost two decades of industry experience. Most recently as General Manager for Gastown’s Salt Tasting Room, he was named 2010’s “Sommelier of the Year” at this year’s Vancouver Playhouse International Wine Festival.
Kurtis is certified by the Wine & Spirit Education Trust (U.K.), the Wine Academy of Spain and is credited in the Winemaking program at UC Davis in California.
“Restaurant/Catering Manager Quentin Kayne, Executive Chef Thomas Render and I are extremely pleased to have Kurtis join our team,” said Norm Davies, Co-GM and proprietor of the Inn. “His depth of wine knowledge, creativity and exceptional service standards will help us reach our goal of making the Naramata Heritage Inn & Spa the gourmet equivalent of ‘ground-zero’ in the Okanagan Valley. The Inn’s 2009 successful spearheading of Naramata’s Cittaslow (Slow Towns – www.cittaslow.net) accreditation has further solidified that goal.
The Naramata Heritage Inn & Spa, built in 1908, is a 12-room boutique Inn in the village of Naramata resting on the shores of Okanagan Lake, 19km north of Penticton. Including accommodation, it also houses the Cobblestone Wine Bar & Restaurant and AVEDA Concept Heirloom Spa.
For further information, contact:
Naramata Heritage Inn & Spa
Norm Davies, GM
www.naramatainn.com
norm@naramatainn.com
1-866-617-1188, x 105
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JOIEFARM WINS “BEST WHITE WINE IN SHOW” AT 29TH INTERNATIONAL RIVERSIDE WINE COMPETITION
JoieFarm is proud to announce that our 2009 A Noble Blend has been awarded Best White Wine in Show at the 29th Annual Riverside International Wine Competition in Temecula, California. In addition JoieFarm has also been awarded the Terroir Trophy, given to “the winery that best displays regional character in its wines.”
Dan Berger, chairman of the Riverside competition, said the vote for best white wine was nearly unanimous amid the judges, something he has rarely seen.
“The judges were just blown away by this wine,” he said.
Forty-three judges from around the United States, mainly wine makers, wine journalists, and wine merchants, evaluated 1,923 wines over a three-day period, and many of the wines were evaluated using an experimental system that included regional identification.
The complete results can be found at the following link: http://www.riwcentries.com/riwc2010results/welcome.php
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.
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DB BISTRO MODERNE VANCOUVER PATRONS CONTINUE TO DINE OUT ALL SUMMER
$38 Dinner and $28 Lunch Prix Fixe Party Continues
Vancouver, BC – db Bistro Moderne Vancouver is pleased to announce the continuation of special Dine Out Vancouver prix-fixe pricing, all summer long. “It was an easy decision for us,” comments General Manager Chris González. “Our loyal clientele asked, and we answered with an enthusiastic commitment to continue the $38 and $28, three-course, prix-fixe menus we originally created during the popular Dine Out promotion.”
Nathan Guggenheimer has been busy in his db kitchen, since he assumed his new role as Chef de Cuisine last month. “Like all of Daniel’s great chefs, Nathan wants to see guests enjoy the full three course experience, so together we decided to continue the prix-fixe party right through the summer – even out onto the outdoor patio when it opens in June”, continued the restaurant’s general manager.
Db Bistro Moderne Vancouver and sister restaurant Lumière have more reasons to celebrate than just a successful spring season. Partner – Chef Daniel Boulud, whose impeccable standards and culinary vision direct the two Vancouver restaurants, just received two important culinary awards for his namesake Manhattan restaurant. DANIEL was recognized with a prestigious James Beard Award for ‘Outstanding Restaurant’. Each year the latter goes to only one restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.
Barely two weeks earlier DANIEL, was ranked number eight in Restaurant Magazine’s list of the “World’s 50 Best Restaurants”. This placed DANIEL among the only three United States winners included among the top ten. Both accolades come in the wake of DANIEL having earned the prestigious three star rating in the 2010 Michelin Guide. Only five New York City establishments share that honour.
Db Bistro Moderne and Lumière co-owners David and Manjy Sidoo are of course very pleased for their partner Daniel Boulud. “We couldn’t be happier for him and his Dinex Group team, and we are extraordinarily proud that he chose to partner with us here in the great culinary city of Vancouver. We join the entire culinary community and our clients, in congratulating Daniel on his continuing successes. We invite everyone to experience that same exceptional cuisine and attention to detail here at Daniel’s Vancouver restaurants, Lumière and db Bistro Moderne, ” says David.
Chris González invites patrons to join in the celebrations and partake of the regular a-la-carte menus, or sample the continuing $38 and $28 prix-fixe menus. “Returning Dine Out clients will see changes to the menu as the season progresses, so they can continue to benefit from the special pricing and enjoy a varied menu.”
To kick things off, Chef Guggenheimer suggests a $38 dinner menu including choice of: Soup du Jour, or Country Pork Terrine ‘Grand-Père with wild mushrooms, English relish and housemade pickles, or Spring Salad with beet carpaccio, mesclun, shaved crudité and hazelnut dressing; followed by Rock Hen Duo with spaetzle, asparagus and sweet and sour jus, or Bouillabaisse Provencal of BC spot prawns, squid, halibut and garlic rouille, or Roasted Potato Gnocchi with sugar snap peas, tomato confit, and meyer lemon hollandaise; and finished with Bittersweet Chocolate Bar with chocolate crémeux and raspberry sorbet, or Tarte au Citron with almond sweet dough, milk foam and cassis sorbet, or Rhubarb Sundae of oat crumble, vanilla ice cream and ginger foam. And of course, optional pairings of gorgeous BC and other wines, are suggested by Sommelier Kevin Van Hullebush . Three-course prix-fixe dinner $38, lunch $28. Prices do not include tax and gratuity.
About db Bistro Moderne
db Bistro Moderne, Vancouver, is a new, west coast interpretation of Daniel Boulud’s famous db Bistro Moderne in New York, but promises the same urban vibe, dynamic atmosphere, and modern French bistro cuisine as her east coast namesake. db Bistro Moderne is a contemporary Canadian bistro where traditional French cuisine meets the fresh-picked, just-caught flavours of British Columbia. Chefs Daniel Boulud and Nathan Guggenheimer offer a seasonal menu highlighting the quality of fine ingredients served in a convivial and casual setting. The result is a truly contemporary French Bistro experience, unrivaled in the city. Classic French Bistro affairs like Jazz Nights and Wine Dinners transport guests to another place and time and overwhelm the senses with all that is fun and delicious.
For more information regarding extended Dine Out inspired pricing, and an ever-changing menu of complimentary and/or feature items offered in celebration, visit the events pages of the db Bistro Moderne and Lumière websites at www.dbbistro.ca and www.lumiere.ca, or contact General Manager Chris González at 604.739.7115
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TASTE FESTIVAL CELEBRATES THE PASSION AND INDULGENCE OF VANCOUVER ISLAND’S FOOD AND BRITISH COLUMBIA WINE
Victoria, BC – The province’s capital will host a second annual festival focused on Vancouver Island cuisine and British Columbia wines this summer. Local culinary aficianado, Kathy McAree is pleased to announce the launch of Taste: Victoria’s Festival of Food and Wine from July 15-18, 2010 in downtown Victoria and the Saanich peninsula.
Taste will feature more than 10 events led by British Columbia food and wine personalities including Chef David Mincey of Camille’s and culinary Olympian Chef Brad Horen, as well as local Victoria Sommelier and Master of Wine student Louise Wilson. Festival guests will experience British Columbia wines and the coveted offerings of Vancouver Island’s artisan producers, growers, farmers, fishers, and chefs.
The weekend kicks-off Thursday, July 15 with the The Main Event, an evening of BC wine tasting along with offerings of fresh and seasonal Vancouver Island cuisine at the Crystal Garden in downtown Victoria. This event will feature the characters behind the wines and the hospitality of Island chefs along with the live music of Greenlaw. The Main Event in its first year received rave reviews from foodies and oenophiles who reveled in the abundance of island cuisine and plentiful wines from over 40 island and BC wineries. The culinary aspect of The Main Event is outstanding with a cornucopia of tastes true to Vancouver Island cuisine. The Main Event is an amazing feast of the senses.
Wine and food seminars July 16, 17 and 18 include “Sips and Seafood” on Victoria’s inner harbour seashore at the Inn at Laurel Point, “The Swine and The Wine” with a pig roast right downtown at the Hotel Grand Pacific, an inside look at BC’s seafood industry at Finest At Sea along with “Chocoholics Anonymous” with chef David Mincey.
A special trade tasting of British Columbia wines will take place prior to The Main Event for accredited food and beverage professionals. Further information on Taste 2010 events will be released May 17 with details at www.VictoriaTaste.com.
For more information about Taste: Victoria’s Festival of Food and Wine, contact Kathy McAree directly at Kathy@VictoriaTaste.com
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SEASONS IN THE PARK WINE TASTINGS
Seasons Winebar is hosting our exciting, new In The Park Wine Tastings
…and you could win 2 free tickets!
For a chance to taste select unique wines and specially prepared canapés on us, while enjoying the stunning summertime views on the Seasons patio…
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KERRY ENZIE TO TIP THE TEAHOUSE
New Appointment of General Manager
(Vancouver, BC, Canada) – For over 30 years, the Teahouse Restaurant in Stanley Park has been hailed as one of the true Vancouver gems. Apart from the breathtaking views and the French-bistro menu, the service and personal delivery at the Teahouse is simply unparalleled. This week the Teahouse is thrilled to announce the appointment of Kerry Enzie, as new General Manager.
Having honed over 25 years of the hospitality experience, including five years Senior Management with Joe Fortes Seafood and Chop House, as well as service tenures with Fairmont Hotels and Earls’ Restaurants, Enzie is nothing but capable and skilled. An accomplished developer of people and systems, Kerry most recently headed up Human Resources and Systems Development for Kanke Seafood Restaurants. Providing coaching and support to more than 200 people, Enzie is a talented industry expert and a strong believer in coaching for success, attention to detail and teamwork.
According to Sequoia Company of Restaurants, bringing in Enzie as the new General Manager was essential to maintaining the repute and level of service the restaurant is known for. “Kerry has an energy and aura about him that is absolutely contagious”, says Chief Operating Officer, Darren Gates, “his hard work, humour and personality are first class. He’s exactly what we were looking for”.
Located at Ferguson Point in Stanley Park, the Teahouse boasts fresh local ingredients, classic French bistro cuisine and on point service. Perched above the seawall, overlooking English Bay and Spanish Banks, this eatery in the ‘heart of the park’ is the perfect place to relax, celebrate and enjoy the surroundings.
Visit: www.vancouverdine.com
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TUESDAY INDUSTRY NIGHT AT YEW RESTAURANT + BAR
Meet up with friends, drink and dine every Tuesday 7:30pm to close
Weekly Feature: Cocktails & Wine $7 Dinner Plates $15
May 11 Road 13 Stemwinder Lobster Mac & Cheese, crispy tarragon crumbs
May 18 Heineken Pints Chicken Pot Pie, truffle, herb-buttermilk biscuit
May 25 Port & Bourbon Poutine, gruyere, parmesan, chicken, peppercorn gravy
YEW restaurant + bar
791 W. Georgia St.
Tel: 604-692-4939
