The Glowbal Collection – August features; r.tl is bringing back the best with their “Best Of” menu; Pacific Salmon as an official BC symbol?; Brews, Blues and BBQ at the Hamilton Street Grill; The Refinery’s Cocktail Kitchen Series; Seasons in the Park – Spanish Summer; Fresh pizza and cold beer at The Teahouse; Pizza for every meal at Beachside Forno; August brings the best of summer to Yew; Granville Island Brewing raises a glass in support of Metro Vancouver regional parks; Summer heat inspired beer dinner at PICA’s Bistro 101.
THE GLOWBAL COLLECTION – AUGUST FEATURES
The summer sun is out – so catch it while you can! The GLOWBAL COLLECTION of Restaurants offer some of the city’s best al fresco dining destinations. Beat the heat at Sanafir which boasts floor-to-ceiling windows that open onto the Granville Street scene. Cool down on the hip Yaletown patios at glowbal grill or SOCIETY Dining Lounge. For downtown action, spend a warm evening outdoors on the terraces at COAST or Italian Kitchen. Or, opt for people-watching in Kitsilano, on Trattoria’s bright outdoor space. Whichever location you choose, from August 19 – 29 , glowbal grill, COAST, Sanafir, Italian Kitchen, Trattoria Italian Kitchen and SOCIETY Dining Lounge are offering hot deals that won’t make you freckle!
Enjoy Surf & Turf selections this month at glowbal grill. Begin with a Wagyu Beef Chuck Satay and Dungeness Crab Cake or try the Braised Short Rib and Sweet Pea Risotto with a Tempura Atlantic Lobster Claw. From the Prairies to the Pacific, entrées span the country with offerings of Canadian Prime Tenderloin and Jumbo Tiger Prawns. Sample the ‘Surf & Turf Platter’ to taste a variety of treats, including a Dry-Aged Canadian Prime Strip Loin, Lobster Risotto, Jumbo Tiger Prawns with a Buratta and Tomato Salad and Sautéed Green Beans. Sweeten the deal with White Chocolate Crème Brulée for dessert.
COAST is going wild this month with an untamed assortment fresh from British Columbia’s shores. Start off with a Gratinee of Wild Sockeye Salmon or a Dungeness Crab Salad with oyster vinaigrette. Main course selections include Seared Fillet of Halibut complemented with Chanterelle Mushrooms or enjoy Barbequed Haida Gwaii Sablefish spiked with miso bourbon barbeque sauce. Chocolate Crème Brulée with salted caramel ice cream is on offer for dessert.
Experience a taste of Mumbai this month at Sanafir. Try the Spiced Tomato and Lentil Soup appetizer with sweet corn and onion bhaji. Mumbai is the epicentre of India and the cuisine incorporates many different cultures which are reflected in Sanafir’s ‘Surf, Turf, and Earth’ main course Tapas Trio. The unique blend of dishes includes Braised Beef Korma and Basmati Rice, a Prawn and Sweet Pea Samosa served with watercress yogurt, and a Vegetarian Curry. The Mumbai-inspired dessert is a Chai Baked Rice Cake served with cherry vanilla ice cream.
Can’t getaway to cruise the waterways of Italy this month? Taste your way through the beautiful country with a Veneto-inspired menu from Italian Kitchen instead. Featured starters include Scallops poached in Saffron Tea or Tuna Salad with Confit Fingerling Potatoes. Entrées include a Butter Poached Dungeness Crab or Braised Duck Pasta. Finish the meal with an order of ‘Zaleti,’ fritters topped with candied fruit and caramelized pistachios.
Simplicity and fresh ingredients rule this month as Trattoria pays tribute to Tuscan-inspired fare. Antipasti selections include Potato and Bean Salad or a traditional Italian Crostini – toasted bread with spicy Fennel Sausage and fresh Buratta Cheese. Steak and pasta are offered for entrées, including a Grilled T-Bone Steak and Angel Hair Pasta with Tiger Prawns in a lemon cream sauce. Sweet Sugar Dusted Fritters, served with Arborio rice pudding, cap the evening.
Get your kicks on Route 66! The famous highway has inspired the culinary talent at SOCIETY Dining Lounge. American favourites are re-worked with appetizer options like Blackened Ahi Tuna Sliders or Cobb Salad with Confit Chicken. Hearty main dishes include ‘Bacon and Eggs’ – Braised Pork with a Poached Egg topped with Truffle Hollandaise – or check out the Buttermilk Fried Chicken and house-made Waffles. For dessert, sip a Root Beer Float (made with house-made root beer and vanilla gelato) and enjoy the ride.
Make your reservations online at glowbalgroup.com.
Check out THE GLOWBAL COLLECTION blog for the latest news on all the restaurants at blog.glowbalgroup.com/. Text ‘glowbal’ to 82442 on your mobile phone for a directory of all the GLOWBAL restaurants and instant links for reservations and special offers (standard text and data rates may apply).
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BRINGING BACK THE BEST – REGIONAL TASTING LOUNGE (R.TL) INTRODUCES NEW “BEST OF” MENU
(Vancouver, BC) – If dishes such as the Creole Chicken & Andouille Gumbo with Riz Pilaf, Berkshire Porkbelly with Hibiscus Cabbage, or Braised Ras El Hanout rubbed Lamb Cheeks with apricot & fig Israeli couscous ring delicious and familiar to you, you are in luck: after six menus and 1.5 years of well praised food, regional tasting lounge (r.tl), is introducing a ‘best of’ r.tl, some of the most popular and praised dishes previously offered at r.tl, with some of chef’s favorites, plus several new additions.
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Operations Director and Sommelier Alain Canuel says, “having a unique regional concept at our establishment, we have naturally heard from many guests over the past year asking us to bring back one favorite dish or other, that we featured in a previous menu, and after 6 menus, I believe it is time to do so. We have been quite successful with each menu we have done so far, from the popular and tasty spikes and ceviches to more adventurous dishes like the Fesenjun deconstruction and Oak barrel smoked breast of magret duck. It is a fun challenge and we are lucky to be able to be so creative every time, with new regions and world flavours, and for me to pair them up with beautiful wines and create regional cocktails at the bar to go with the theme”.
r.tl’s Chef Darryl Crumb is introducing some of his own personal dishes, including the Potato crusted arctic char, a ratatouille, and Coq au vin with garden vegetables. Believing in using fresh and local ingredients as much as possible, he is excited to bring his take into this menu.
In the past, r.tl has featured dishes from many cuisines and regions, since it opened in December of 2008; France, Italy, Greece, Portugal, Spain, the Basque, Israel, Morocco, Egypt, New Orleans, and British Columbia have been some of these regions.
The latest menu, will offer dishes at reasonable prices for sharing, as well as larger plates, in the $9 to $18 range.
r.tl is located at 1130 Mainland St. Vancouver, for more information visit www.r.tl
or call the restaurant at 604.638.1550
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PACIFIC SALMON AS AN OFFICIAL BC SYMBOL? : CALL FOR PUBLIC COMMENT
August, 2010 – The Pacific Salmon Foundation, Fraser Basin Council and Living Rivers – Georgia Basin/Vancouver Island are inviting people from across British Columbia to express their views on a proposal to designate wild Pacific salmon as BC’s provincial fish. The organizations are encouraging public comment, which can be submitted at wwww.thinksalmon.com. They will receive and post comments until September 30 and will relay all submissions to the Province of BC.
“Pacific salmon are part of the social, cultural, economic and environmental heritage of British Columbians,” said Brian Riddell, President & CEO of the Pacific Salmon Foundation. “They have helped shape our history, and for First Nations, the relationship with salmon goes back thousands of years.”
“Pacific salmon are already a symbol in the hearts and minds of many British Columbians,” said David Marshall, Executive Director of the Fraser Basin Council. “Making salmon an official symbol could help raise awareness of the value of salmon and strengthen the public’s commitment to manage this important resource for the benefit of future generations.”
“Through its Living Rivers Trust Fund, the Province of BC has helped many organizations restore and maintain wild salmon ecosystems that are threatened by climate change and other impacts,” said Al Lill, Manager of Living Rivers – Georgia Basin / Vancouver Island. “Working partnerships among these organizations will be enhanced by making wild Pacific salmon the provincial fish.”
If designated as BC’s official fish under the Provincial Honours and Symbols Act, Pacific Salmon would join the Steller’s Jay, Western Red Cedar, Pacific Dogwood and Kermode (Spirit) Bear among other provincial emblems. This proposal considers “wild Pacific Salmon” collectively to include all the species of Pacific salmon.
Here are some reasons cited by the Pacific Salmon Foundation, the Fraser Basin Council and Living Rivers – Georgia Basin/Vancouver Island for considering Pacific Salmon as a symbol for BC:
Salmon tell an inspiring story. Their epic journey from natal streams to the ocean and back is a natural drama of survival in the face of almost overwhelming odds.
Salmon support communities. Salmon have a presence across the province, from BC’s coastal communities to BC’s interior. They have long been connected to the cultural traditions, food supply and economic well-being of First Nations, to the work and lives of those in the commercial and recreational fishing sectors, and to all British Columbians.
Salmon are integral to ecosystem health. As salmon travel through BC’s waterways, their bodies spread nutrients and feed a wide variety of other species. Salmon health and abundance is also a sign of environmental health — helping to show whether aquatic ecosystems are in balance and resilient to the impacts of climate change.
Former Lieutenant-Governor Iona Campagnolo recently endorsed the idea of making Pacific salmon a provincial symbol, calling wild salmon “a precious inheritance that is deserving of our formal recognition.”
The Pacific Salmon Foundation is a charitable non-profit society dedicated to the conservation and recovery of Pacific Salmon. The Fraser Basin Council is a charitable non-profit society that brings people together to advance sustainability in the Fraser Basin and beyond. The two organizations co-manage the Fraser Salmon and Watersheds Program (FSWP), which supports the health of Fraser River salmon and watersheds and funds projects focused on fisheries management, watershed governance, habitat enhancement and public education and outreach. FSWP is funded through the provincial Living Rivers Trust Fund and Fisheries and Ocean Canada.
The British Columbia Conservation Foundation (BCCF) is a charitable non-profit society that undertakes fish and wildlife programs throughout BC. Living Rivers – Georgia Basin/Vancouver Island (LR-GB/VI) is managed by BCCF for the provincial Living Rivers Trust Fund and also receives funding from several additional partners. LR-GB/VI supports a wide range of watershed projects of direct benefit to salmon now and in the future.
LR-GB/VI and FSWP both place a strong emphasis on working with First Nations in developing increased capacity and involvement in salmon conservation projects.
BACKGROUNDER
Salmon in British Columbia
July 2010
Salmon are at the heart of British Columbia’s culture, economy and environment. The well-being of the salmon population is a direct reflection of how we are doing as a society and as stewards of the environment.
History and cultural value
- The earliest salmon fossil, Eosalmo driftwoodensis, was found in 1977 at Driftwood Creek in Smithers, B.C. It is estimated to be 50 million years old and from the Early Cenozoic Period.
- People and salmon have maintained a complex relationship in the Pacific Northwest for at least 10,000 years.
- B.C. First Nations have a deep spiritual relationship with salmon dating back thousands of years, and many First Nations communities are founded on traditional fishing grounds.
Economic Value
- Recreational anglers spend over $550 million annually on fresh and saltwater sport fishing in B.C.
- A representative year for B.C.’s commercial salmon fishing industry can translate to $30 million in value to the harvesters as well as a post processing value of over $100 million.
- Wildlife viewing of salmon and interdependent species is a significant part of B.C.’s tourism industry, and contributes additional money and employment to the economy.
Ecological Value
- Salmon have evolved over eons to be interdependent with all elements of their environment. In their keystone environmental niche, salmon declines affect forests, wildlife and the entire ecosystem.
- Wild salmon carry nutrients from the river to the sea and back again, and fertilize much of B.C.’s forest ecosystems.
- Salmon are vital in the food chain, with 137 species relying on salmon as part of their diet.
- Much like a canary in a coal mine, salmon play a key role as a biosensor. Their health is an indicator of general ecosystem health.
Management
- Fisheries management seeks to conserve fish stocks and their genetic diversity, fulfill First Nations’ rights to food, social and ceremonial fishing, and distribute fishing opportunities to other users.
- The forecasts required by fisheries resource management are hindered by missing data and uncertainty, even without the current threats to salmon.
- Many environmental problems hurt salmon. These include Mountain Pine Beetle outbreaks, effluent discharge in rivers, and climate change impacts such as drought and changes to river flows and river temperatures.
- Salmon habitat is lost or degraded through development pressures. Some forestry, agriculture and mining industry practices can destroy salmon habitat, as can residential development that increases water demands and changes streams.
- Unproductive ocean conditions have contributed greatly to salmon declines, and the exact nature and cause of these poor conditions are unknown.
Salmon journey
- In British Columbia, Pacific salmon include Sockeye, Pink, Chum, Coho and Chinook salmon, as well as Steelhead trout and Cutthroat trout.
- Most Pacific salmon are anadromous: they are born in fresh water, spend some or all of their adult lives in the saltwater oceans, return to their birth place to spawn, then die soon after spawning.
- Less than two percent of salmon hatched in redds (gravel nests built by the female) will return to spawn.
- Chinook salmon are known to travel more than 16,000 kilometres in the Pacific Ocean before they return to spawn.
- During ocean migration, salmon travel distances as great as 56 kilometres per day, using coastal currents to propel them forward.
- An estimated 10 billion salmon smolts enter the Gulf of Alaska from surrounding North American rivers each year.
- Pheromones, or chemical cues, in the water guide salmon, allowing them to find their birth streams.
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BREWS, BLUES AND BBQ AT THE HAMILTON STREET GRILL
It’s the dog days of summer so this month we turn away from wine to taste beer! And we are “beefing up” our format a bit and giving you a full, stick to your ribs, beer inspired casual, sit down dinner along with great beers from R & B Brewing. We’ll play some tunes rather than talk too much so you can have a relaxed night. Join Chef Neil Wyles and special guests for a night of BBQ along with local boys Rick and Barry’s R & B Brewing beers.
Beer and BBQ dinner and tasting at Hamilton Street Grill
6:00 pm, Tuesday, August 24th
1009 Hamilton Street, Yaletown, Vancouver
Tickets $45.00 per person includes lots of food and beer, excludes taxes and gratuity
Reservations by credit card at 604-331-1511 or hamiltonstreetgrill@telus.net
About R&B Brewing Co.
R&B Brewing (derived from a clever organization of the two founding partners’ names) is the combined hard work and lifelong goal of Rick Dellow and Barry Benson who share more than 35 years experience in the international and local brewing industry. After spending many years installing microbreweries and brewpubs and training brewers all over the world they decided to bring their wealth of knowledge and experience home to Vancouver. R&B Brewing produces consistent, high quality, hand crafted ales such as Red Devil Ale, Raven Cream Ale, Sun God Wheat Ale and the Hop Goblin India Pale Ale. For more information please contact R&B Brewing Co. at (604) 874-2537 ales@r-and-b.com or visit www.r-and-b.com
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THE REFINERY’S COCKTAIL KITCHEN SERIES
As one one of the most innovative cocktail programs in Canada, The Refinery is proud to start the second segment of a six month interactive and educational competition called “The Cocktail Kitchen Series”. Launched on July 8th 2010, “The Cocktail Kitchen Series” aims to promote niche craft cocktail development, through the expertise of Vancouver’s best veteran and up and coming bartenders who have demonstrated creativity and leadership in their cocktail craft.
Here is the premise of the program:
Each month, a bartender is paired with a different spirit, and a different country – this will be repeated 4 times a month with a different bartender each Thursday. Guests are invited to come down and experience the interactive teachings of the featured bartender, who will attempt to effectively pair the featured country’s menu, with a set of three cocktail using the base spirit. Plus, there’s another spin: the bartenders will shop at The Refinery – it is mandatory that each cocktail include a Refinery house bitters. One week prior their Cocktail Kitchen, the bartender will be able to score 1 oz x 3 types of bitters/vermouths available at the Refinery for cocktail testing. The Refinery’s Bitters Program inventory sits at 19 types as of today.
Concept & Rules:
- 3 cocktails, submitted at least 48 hours in advance – including methods, names, recipes
- The cocktails will be paired to the featured 3 course tapas-style dinner, the menu of which bartenders will know about 1 week earlier
- Each cocktail must include a Refinery bitters/vermouth/tincture
- Each Thursday, guests will be given a score card, rating the bartender in the following criteria:
* Presentation
* Taste
* Originality
* Delivery: Knowledge, Speed, Presence, Showmanship, Inspiration, Passion
* Grand Prize each month
- Bartenders will change monthly, giving most an opportunity to participate in the program
- Bartenders will be given a bar tab just for participating, and gift from the monthly liquor sponsor
- The winning bartender will be invited back to participate the following month during week 4
- The end of the sixth month, and seemingly covering 6 different regions/countries and spirits, the bartender with the most wins will receive a grand prize trip to Napa Valley, provided by the owners Ray, Peter and Ryan of the Refinery and SIP Resto Lounge Granville Street.
- This is a 6 month long promotion and contest – BUT we do not take time off – we keep going every 6 months
Cost: $30 per guest (Includes tax and gratuity)
40 seats available each week. Tickets are available through the Refinery by calling 604-687-8001
SCHEDULE:
* July 2010 – Region: CENTRAL AMERICA
* August 2010 – FRANCE
* September 2010 – Region: SOUTH EAST ASIA
* October 2010 – ITALY
* November 2010 – THE WEST INDIES
* December 2010 – INDIA
* January 2011 – Region: EASTERN EUROPE – Bartender Showdown
* January – June 2011 – Countries and Spirits to be determined
AUGUST BARTENDERS:
August 05, Week 1: TREVOR KALLIES (Granville Room)
August 12, Week 2: JAY JONES (Barjonesing Consulting)
August 19, Week 3: BEN DE CHAMPLAIN (The Refinery)
August 26, Week 4: JUSTIN TISDALL (Market at the Shangrai-La)
In the last year, we have had over 40 articles written about us and our specialties, above and beyond business listings. We urge you to check out website under “Press” to see for yourself how representing your bar/restaurant with the Cocktail Kitchen Series at The Refinery is best for business. Each week we will have 2 different media personalities in attendance, as well as a film crew and photographer. The press releases we write are reaching more than just Scout Magazine and Urban Diner for local restaurant industry news. We also do radio segments, TV spots, and reach a broad range of national and international publications, not to mention the persuasive and domineering food and beverage blog industry here and across the globe. As a bartender, this is an excellent avenue to raise your profile in the municipal and national community.
Additionally, if you are a bartender reading this, and wondering how you can get involved, please email Lauren Mote at mote@therefineryvancouver.com. Subject should read: “Cocktail Kitchen Series Bartender” – copy and paste the following into the body of the message, and fill out the questionnaire – we are booking in advance up until January 2011.
• Full Name:
• Which Bar(s)/Restaurant(s) are you representing?
• How long have you been in the Industry?
• Please include a short 250-400 word bio about yourself:
• What’s your bartending style?
• Do you have a preference of which country and spirit you’d like to be paired up with in a perfect world?
Please include a pic of yourself!
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SEASONS IN THE PARK – SPANISH SUMMER
Executive Chef Buddy Wolfe has worked his magic in the kitchen to create this delicious August feature. This fresh summer paella features an array of local seafood in a saffron risotto, including prawns, scallops, cod, salmon, halibut and mussels.
Seasons’ Sommelier Alana Burns recommends pairing with our Domaine Lafond Roc-Epine Tavel. The aromatic, spicy flavours in the paella are perfectly complemented by this unique, French Rosé.
Enjoy this fresh August feature on our patio, overlooking the spectacular panoramic view of Vancouver.
Follow Seasons on Twitter: click here
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FRESH PIZZA & COLD BEER AT THE TEAHOUSE
Looking for some weekday fun?
From 3:00pm – 5:00pm, Monday – Friday, join us for our fantastic Stanley Park Special: Pizza in the Park!
$10 gets you a fresh, handmade pizza and a pint of our very local brew, Stanley Park 1897 Amber.
Choose from 3 of our delicious, thin crust pizzas with fresh ingredients from our own edible, herb garden!
We’ve got something for everyone here, including our spectacular, sun-soaked patio, where you can relax and enjoy these afternoon delights. Available for summertime only!
Click here to see what The Good Life Vancouver had to say about this patio treat.
Follow The Teahouse on Twitter: click here
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PIZZA FOR EVERY MEAL AT BEACHSIDE FORNO
August 3, 2010 (West Vancouver); With a name like Beachside Forno, it’s natural to expect a range of delicious savoury pizzas for lunch and dinner, and guests certainly won’t be disappointed. Interesting daily specials like plump chicken, fresh chopped tomatoes and lively jalapeños complement the range of everyday flatbread offerings. They join seasonal favourites like portobello mushrooms & truffle ricotta; prosciutto, arugula, pecorino & drizzled balsamic, and the classic roasted tomato, garlic, chilies & bocconcini.
But Chef Dino Renaerts has been having fun breaking tradition in some truly tasty ways. Pizza for breakfast? You bet. Our popular weekend brunch menu just got even more so with the addition of two breakfast pizza options, such as the hearty bacon, scrambled egg, fresh herbs and white cheddar pizza, topped with salsa fresca. Look out for hands reaching across the table.
Even more unexpected? Close the deal with our daily creation of a hot and delicious dessert pizza . S’mores is a twist on the fireside favourite – slathered with homemade marshmallows and oozing with milk chocolate, banana and a graham cracker crumble. Perfect for sharing with the table and equally perfect for indulging on your own.
It doesn’t get much more fun than pizza but why not keep the festivities going by sampling from our selection of refreshing cocktails and martinis. A classic summer drink, Beachside’s Mojito’s come in glasses or pitchers of regular, raspberry or apple flavours, brought to life with mint as fresh as our own herb garden. Or try a summery Belleview Cherry Blossom martini with hints of berry and a kick of apricot.
Offering a stylish relaxed space overlooking the beach, ocean, mountains and Vancouver skyline this “landmark” building has long been a neighbourhood favourite. Chef Dino Renaerts has created a fun, casual atmosphere where mouth-watering, nourishing fare and welcoming service are served up. With its large sunny patio and airy interior, it’s an ideal spot for a romantic cocktail, friendly lunch, gatherings for family and friends, and of course, to watch the summer sunset.
Beachside Forno
1362 Marine Drive
West Vancouver, V7T 1B5
t: 604.926.3332
www.beachsideforno.com
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AUGUST BRINGS THE BEST OF SUMMER TO YEW
August’s “Fresh From…” Menu Celebrates ‘Peaches & Pork’ at YEW
Fresh From British Columbia’s oceans, rivers, fields and farms, diners in British Columbia are blessed with an impressive variety of fresh local produce grown and raised across the Province throughout the year. There’s nothing like eating the first cherries in season, the ripest peaches, the just harvested oysters, tomatoes and corn. Diners can feel good about enjoying sustainably sourced seafood and flavourful meats, fish and poultry that are thoughtfully raised and prepared.
It is with this ultra-fresh, local and seasonal mentality that we have created a new concept for dinner nightly at YEW restaurant + bar. Known as “Fresh From…” this three-course, prix-fixe menu focuses on in-season ingredients sourced close to home. Each month the menu will feature a starring ingredient with supporting roles played by complementary in-season produce.
This month Executive Chef Oliver Beckert is featuring Berkshire Pork & Peaches.
Fresh from Sloping Hill Farm in Qualicum Beach, a sweet seaside town on Vancouver Island, lives a brood of free range, heritage breed, “happy pigs.” An animal-friendly focus on healthy, humane farming leads to an exceptional quality of absolutely delicious, locally-grown pork. Fresh from Canada’s fruit bowl, the Okanagan has been producing peaches since the 1800’s. It just doesn’t get better than the plump, juicy peach varietals that hit their stride this month (also known as Peachfest in those parts).
Peaches & Pork Menu: $35
To Start
CRACKLING: Heirloom Tomato Gazpacho & Watercress
~ or ~
SLOW COOKED: Pork Tenderloin, Fig & Toasted Pecan Salad, Orange Cumin Vinaigrette
To Follow
BARBEQUE: Pork Belly & Sablefish, Beet Greens, Okanagan peaches
~ or ~
GRILLED: Berkshire Pork “T-Bone,” Corn & White Bean Succotash, Caramelized Apple Jus
Dessert
PEACH: Poached Peach Cobbler, Sour Cream Ice Cream & Almond Short Crust
We look forward to bringing you the best of seasonal, regional ingredients all year long from the bounty of British Columbia.
Call 604.692.4939 for reservations or click here to make an online reservation.
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GRANVILLE ISLAND BREWING RAISES A GLASS IN SUPPORT OF METRO VANCOUVER REGIONAL PARKS
Vancouver, BC – This August, Vancouver’s favourite local brewery is teaming up with the Pacific Parklands Foundation to raise funds to help protect Metro Vancouver’s greenspace and regional parks. Granville Island Brewing is committing 25 cents from every six-pack of Robson Street Hefeweizen and Brockton IPA sold in the month of August to the Foundation.
The Pacific Parklands Foundation raises funds to improve and expand the Metro Vancouver regional park system. While ongoing park maintenance and operations are publicly funded, the Foundation partners with other volunteer groups, sponsors and businesses leaders who share its dedication to the enhancement, preservation and restoration of these priceless natural treasures.
“Our beautiful parks and natural settings are an important part of what we all love about life on the West Coast and a big reason why at GIB we say ‘It’s good to be here’. Because of the immense pride we take from being a part of this community we’re pleased to support the Pacific Parklands Foundation help protect greenspace around Metro Vancouver,” says Doug Devlin, marketing manager of Granville Island Brewing. “As brewer of Vancouver’s favourite patio beers, beer fans all over can make a difference in conserving our parks when they purchase a six-pack of our Robson Street Hefeweizen and Brockton IPA this August. Consumers can also visit GIB.ca and enter for a chance to upgrade their own greenspace with our $2,500 Patio Makeover Contest.”
This year, the Foundation is celebrating 10 years of protecting greenspace for future generations; enriching the communities that we live in; and encouraging philanthropy.
“Parks play a vital role in the livability of our urban areas and our mission is to protect and improve the regional parks in the Lower Mainland in order to enhance the communities we live in,” says Denise Coutts, Executive Director of the Pacific Parklands Foundation. “We are pleased to be the benefactor of Granville Island Brewing’s Patio Makeover Contest. With their help, we are able to support projects and activities in the regional parks so that children, youth and adults alike have access to parks that spark imaginative play and fosters an appreciation for the natural environment. Quite simply, healthy parks equal healthy people.”
Metro Vancouver’s 22 regional parks play an important component of the park system, and include people-oriented playgrounds, beaches and campgrounds and ecologically sensitive areas that must be carefully preserved for future generations. Metro Vancouver regional parks provide residents with more than 13,594 hectares of greenspace attracting over 9 million visits each year.
About Granville Island Brewing (GIB)
Established is 1984, Granville Island Brewing (GIB) is Canada’s first microbrewery offering a variety of award-winning beers which are brewed and sold here in BC. GIB is dedicated to handcrafting only the finest premium beers that are 100 per cent all-natural and brewed in small batches to provide consumers with the ultimate tasting experience. In celebration of their West Coast heritage GIB names each beer after iconic Vancouver locations that embody the local lifestyle. From the original Island Lager and English Bay Pale Ale, to Cypress Honey Lager, and now their latest innovation; Brockton IPA, GIB continues to produce a diverse portfolio of beers inspired by life on the West Coast. For more information, visit www.gib.ca.
About Pacific Parklands Foundation
The Pacific Parklands Foundation was established in January 2000 as a non-profit society with an independent Board of Directors. As a public foundation and registered charity, we are the foundation for Metro Vancouver Regional Parks. We partner with other volunteer groups, and individual and corporate donors to enhance, preserve and restore the diverse parks in the Metro Vancouver area, bridging the gap between government funding and the pressing demands on these recreational and conservation spaces. Visit our website at www.pacificparklands.ca to learn more.
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PICA’S SUMMER HEAT INSPIRED BEER DINNER
Date: Wednesday, August 18th
Time: 6:30 PM Start (Single-Seating)
Cost: $65.00 per person (without pairings $45.00)
Reservations on-line at www.bistro101.com
Location: Bistro 101® at Pacific Institute of Culinary Arts (1505 West Second Avenue, Vancouver)
Halt your swirl and sniffing, pull in your pinkie and put the stemware away, this summer add to your mix the mouthfeel of a barley pop. Bistro 101® and Pacific Institute of Culinary Arts (PICA) welcome, Canada’s first Certified Cicerone™ with a highfalutin beer inspired dinner. Wednesday, August 18th, Chester Carey, vanguard of PICA’s Serious Beer Series, brings to radar local and imported brew gems. Highlighting this beverage’s surprisingly fragile personae is a menu of backbone; beer belly ribs, entrecote steak, fresh halibut and piping-hot churros with chocolate dipping sauce (menu below).
Encouraging a vigorous pour, discussing whether to chill or not to chill, as well as, the controversial flavoured brewskies, this refreshing and effervescent evening is flat out just about the beer.
Pacific Institute of Culinary Arts proudly celebrates our city’s eclectic food, wine and now brewing scene. Located at 1505 West 2nd Avenue, Vancouver, BC and we can be contact 604.734.4488.
SERIOUS BEER SERIES
Adding to our bustling Pacific Institute of Culinary Arts centre is an eight-week Serious Beer Series. The program covers the history, ingredients and brewing techniques through structured tastings of various beer styles and exploring each of their unique qualities. Brewing hotspots covered are Belgium, Germany, UK, and North America plus, we’ll touch on some surprising finds. Upon successful completion of the series it is our hope you’ll join a growing number of Certified Cicerones in Canada.
Our serious education on the world’s favourite beverage takes your great love of beer to the next level. To find out more about our Serious Beer Series or to enrol on-line for our next September 15th, 2010 intake, please visit www.picachef.com and look under the short programs tab.
Summer Heat Inspired Beer Menu
Amuse Bouche
Beer Belly ribs
Slow Smoked Pork Side Ribs
Smothered in a galangal, lemongrass glaze
~ Hitochino Nest Wit Beer
Appetizer
Smoked Scallop and Trout Quenelles
Larkins Farm Summer Greens,
Garlic Scape & Tarragon vinaigrette
~ Saisson Upright 4
Intermezzo
Sassafras Lollipop
OK.. not a real beer because we couldn’t freeze the real stuff
~ Central City India Pale Ale
Entree
All Natural BC Entrecote Steak
New York cut, Chimichurri sauce,
Twice baked King Edward , grilled asparagus
~ Stone Oaked India Pale Ale
Or
Humpback Bay Halibut
Citrus Risotto, Farmhouse spiced butter, Roasted sweet peppers
~ Red Seal Amber Ale
Dessert
Churros & Hot Chocolate Dipping Sauce
~Mikkeller Black Hole Imperial Stout and Lindemans Framboise
$65.00 per person (without pairings $45.00) Above prices are before applicable taxes
Pacific Institute of Culinary Arts
1505 West 2nd Avenue | Vancouver
Tel: 604-734-4488
www.picachef.com
