Chambar celebrates National Belgian Day; Homebrewing courses at Pastry Training Centre of Vancouver; Garlic Festival 2011; Giovane – Cafe by day, wine bar by night; CinCin Ristorante now open for weekday lunch; Big Lou’s Butcher Shop makes the biggest hot dog for Vancouver Canadians; Quails’ Gate wines proven fit for a (future) king; LFNG Pinot Gris 2010 wins coveted Lt. Governor’s Award; Spanish wines in the park; Upcoming tastings and events at Legacy Liquor Store
CHAMBAR CELEBRATES NATIONAL BELGIAN DAY ON JULY 21
Hear, Hear! Come one, come all!
Join us for a medieval feast to celebrate National Belgian Day.
Spit roast pig, meters of Chambar Ale and so much more!
Thursday, July 21, 2011. Doors Open 6pm.
Dinner: $70 per person plus HST.
Purchase tickets online
Photos from National Belgian Day 2010
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HOMEBREWING COURSES AT PASTRY TRAINING CENTRE OF VANCOUVER
“Can you really make good beer at home?” – is probably the most common question asked of the homebrewer. The answer is YES. With a little knowledge and a bit of practice you can make great beer at home, and we will show you how.
This course is designed for the homebrewing novice. Absolutely no experience is necessary. Participants will learn to homebrew beer from malt extract, using specialty grains – a technique easily done at home.
With three classes spaced over several weeks, the course is designed so that students can brew a beer over the duration of the course, completing each crucial step after they have learned it hands-on in the classroom. The instructor will cover the following fundamentals and techniques:
- All stages of brewing ale will be demonstrated, from recipe to glass
- Beer ingredients and what they do
- Classic beer styles and recipes
- Selecting and reading recipes
- Equipment and how to use it all
- Boiling/Cooling Wort
- Sanitation
- Fermentation
- Transferring/Siphoning
- Bottling
- Evaluation and Troubleshooting
By the time you’re finished these classes you will have the skills needed to make delicious beer at home, troubleshoot common problems, and adjust recipes to suit your preferences. You will also, very likely, be addicted to homebrewing.
Price: 375$ (+tax) for all three courses, please refer to our calendar for our next upcoming dates.
About the Instructor
Adam Henderson is an award-winning homebrewer and a Certified Cicerone (cicerone.org) who founded RainCity Brands, a beer import agency in Vancouver, BC. Adam is also awaiting an official rank as a BJCP Certified Beer Judge (bjcp.org). In homebrewing, Adam discovered something that quickly became much more than a hobby, and a little closer to an obsession. A staunch evangelist for ‘real beer’, Adam is always happy to help people get involved.
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GARLIC FESTIVAL 2011
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GIOVANE – CAFÉ BY DAY, WINE BAR BY NIGHT
Giovane Now Open Evenings with 60+ Italian Wines, House-made Salumi and Italian Cheeses
Vancouver, BC, July 4, 2011 – Giovane Café is already a local daytime favourite for signature roasted coffee, decadent pastries and savoury lunchtime fare. This July, the second incarnation of Giovane launches with the transformation of a bustling daytime café to a sophisticated and sexy Italian wine bar by night. As the lights go down, candles will be lit, table service begins and an Italy-inspired wine bar menu takes centre stage.
Giovane Wine Bar will stock between 60 and 70 Italian wines and offer 40 wines by the glass at any time, served from a custom-built Enomatic® system (a state-of-the-art Italian designed and manufactured wine serving system). Sommelier Jill Spoor will be managing the wine program at Giovane and is the perfect fit when it comes to Italian wine knowledge. Spoor developed an early passion for Italian wine and food after moving to Bergamo, Italy at a young age and spending 10+ years there. Since then, she has refined her palette, become a sommelier specializing in Italian wines, and worked in several restaurants around Vancouver, most recently at Don Francesco Ristorante as wine director for a cellar of 300 predominantly Italian wines.
The signature food fare at Giovane will be customized “Formaggi e Salumi” plates, chosen from a wide selection of Italian cheeses and house-made Italian-inspired meats (created by Fairmont Pacific Rim’s culinary team) with delicious additions such as antipasti, salads, pizzas and desserts.
Select Giovane Menu Highlights + Signature Dishes:
• Formaggi e Salumi: an extensive selection of Italian cheeses and house-made Italian-style meats, paired with condiments (such as Piave Vecchio paired with Italian acacia honey or Salame Napoli with Sicilian olives) – priced from $16 for a selection of three cheeses and/or meats
• Antipasti priced from $6 each (such as truffled mushroom and melted leek crostini)
• Salads priced from $4 each (try the pearl cous cous and chickpea salad with tomato, mint and cashews)
• Pizzas priced at $10 each (such as “Capricciosa” with artichoke, prosciutto, hard-boiled egg and mushrooms)
• Desserts all priced at $7 (Giovane’s signature tiramisu is a must-try)
“Giovane is already a local favourite during the day,” said Mark Steenge, Fairmont Pacific Rim’s director of Food & Beverage. “We’re thrilled to expand Giovane’s offerings into the evening and offer Vancouverites a delicious and expansive selection of Italian wines, meats and cheeses.”
Located in the Fairmont Pacific Rim hotel, Giovane Café + Wine Bar serves up the best of Italy in Vancouver. By day, Giovane is renowned for some of the best coffee in the city, decadent pastries and savoury lunch fare. By night, Giovane serves an array of Italian wines paired with signature meat and cheese plates, antipasti, salads, pizzas and desserts. To learn more about Giovane Café + Wine Bar, visit: www.giovanecafe.com or follow on Twitter @GiovaneCafe.
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CINCIN RISTORANTE NOW OPEN FOR WEEKDAY LUNCH
Al Fresco Dining and Summertime Flavours Featured at Robson Street Icon
Vancouver, B.C. (July 5, 2011) – CinCin Ristorante + Bar has opened its doors for weekday lunch, Monday through Friday, complementing its nightly dinner service.
Perched above bustling Robson Street in Vancouver’s downtown core, CinCin is the ideal venue to showcase Vancouver, host a business lunch (guaranteed 45-minute departure upon request), or take in a leisurely afternoon with friends.
Chef Todd Howard’s warm weather lunch menu features fresh pasta made in-house daily (including gluten-free options), wood-fired pizza, Ocean Wise seafood and prime cuts grilled over alder and apple woods. And of course, CinCin’s award-winning wine list—showcasing many half bottle and by-the-glass selections—is always right at hand.
Al fresco dining on CinCin’s popular heated terrace can now be enjoyed year-round for both lunch and dinner, where its ‘garden in the sky’ is alive with lush camellia plants and towering shade trees from the street below.
For reservations, call 604-688-7338 or visit cincin.net. Wine room available for private dining.
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BIG LOU’S & THE VANCOUVER CANADIANS TEAM UP FOR THE BIGGEST DOG
The “Fungo” two-footer is also a 100 miler
“What’s really in that hot dog?” is the eternal question that of BBQ chefs around the world. While consumers are becoming increasingly aware of what goes on their plates, the mystery of the hot dog remains every time a pack of wieners is broken open.
If you’re the chef cooking up the two-foot hot dog at Nat Bailey Stadium, you’re among the few who know exactly what’s in your hot dogs: nothing but Pemberton Meadows Farm beef and spices, all wrapped in a natural casing and made by hand at Big Lou’s Butcher Shop in Vancouver.
When Aramark Sports & Entertainment at Nat Bailey Stadium came up with the idea of a two-foot “Fungo” hot dog, the first problem they faced was that it didn’t exist and a supplier who could make it needed to be found. Though Big Lou’s Butcher Shop opened less than six months ago, their artisanal, locally-focussed approach to meats and butchery has already won them fans across the area. Sausages are a speciality of Big Lou’s and since they feature an ever-changing range of handmade sausages in their cabinets, why not a two-foot hot dog?
Part of the spring was spent experimenting with recipes and ingredients and when the two-foot dog was ready to go and rolled out at the Vancouver Canadian’s home opener, it proudly made from 100% beef from the award-winning Pemberton Meadows Farm and wrapped in a natural casing. The “Fungo” hot dog had been born.
Michael Cassidy of Aramark Sports & Entertainment said “ When the Fungo dog first came to fruition I knew exactly who to contact and make this a reality. Karl and the team down at Big Lou’s were going to be able to help us create not only a 2 foot long dog but something we were proud to serve to our guests”.
The humble hot dog is perhaps the last food which seemed likely to get a 100 Mile Diet makeover but the 2-foot “Fungo” being served at Nat Bailey Stadium is a great sustainable choice. For home grillers, the same hot dog is also available from Big Lou’s Butcher Shop in a regular 8” version alongside the 2 footer.
Big Lou’s Butcher Shop is located at 269 Powell Street in Vancouver For more information on Big Lou’s Butcher Shop, visit www.biglousbutchershop.com.
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QUAILS’ GATE WINES PROVEN FIT FOR A (FUTURE) KING
July, 2011 (Vancouver, BC) – Okanagan winery Quails’ Gate is honoured that its wines have been poured at a dinner attended by Will and Kate, the Duke and Duchess of Cambridge. The event, which is hosted by Dechinta Bush University in the Northwest Territories on July 5, 2011, featured local food paired exclusively with five Quails’ Gate wines.
Having the visiting Duke and Duchess taste their wines is just the latest coup for the Okanagan winery. In the last three years, Quails’ Gate’s wines have been enjoyed by VIPs such as the Emperor and Empress of Japan, the Queen of England, US President Obama, and the President of Ireland. The distinction is a great measure of success for the small family owned and operated winery.
The Duke and Duchess had their turn to taste the wines when they attend a small, private dinner held on an island at Blachford Lake, 220km east of Yellowknife. The event was presented by Dechinta Bush University, which is a land-based, university credited educational organization headed by northern leaders, experts, elders and professors. The Duke and Duchess spent the afternoon with students and elders, and then attended a feast featuring ingredients harvested from the surrounding area, including wild foods and foods from the university’s organic gardens and greenhouses.
The menu for the event is as follows:
Wild Rice Salad with Lightly-Grilled Arctic Char
2009 Stewart Family Reserve Chardonnay or 2010 Quails’ Gate Chenin Blanc
Fire-Roasted Caribou over Baby Greens with Tarragon Red Wine Reduction
2006 Stewart Family Reseve Pinot Noir
White Fish in a White Wine Dill Sauce with Baby Greens, Blueberries and a Blueberry Dressing
2010 Quails’ Gate Chenin Blanc
Roasted Moose Meat over Sweet Potato Pancake with Juniper Berry Sauce
2008 Quails’ Gate Old Vines Foch Reserve
5-Hour Herb Garlic Cheese Bun
Bannock made by Mary Louise Drygeese
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Wild Fruit Fire Cobbler
2009 TBA Optima
Spruce-tip Infused Chocolate Pot de Crème with Wild Rose
2004 Fortified Vintage Foch
Gran’s Cinnamon Buns
2009 TBA Optima
Coal-Fired Espresso
Quails’ Gate is delighted to be part of the quintessentially Canadian experience the visiting royals enjoyed during their visit.
For more information, visit: www.quailsgate.com
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LFNG PINOT GRIS 2010 WINS COVETED LT. GOVERNOR’S AWARD
We are pleased to announce that our recent release of Pinot Gris 2010 has been awarded the Lieutenant Governor’s Award for Excellence in BC Wines. The awards program recognizes and honours excellence in wines made from 100% grapes, grown and processed within the process. This year’s competition resulted in only 11 wines being selected and we are honoured to have one of our most popular wines selected. The Honourable Steven L. Point will be at the winery at the end of July to present the award.
Pinot Gris really is one of the darling varietals of the Okanagan Valley. It ripens easily and consistently produces an enjoyable, fruit forward yet food friendly wine. Our winemaking choices for this vintage include whole cluster pressing for a fresh fruit profile and settling the juice with no skin contact. We then fermented 80% in 2 year old French oak barrels for 4 months sur lie with weekly stirring to impart a nice creaminess to the wine.
The result is a wine with a bright kiwi and lime zest nose, luscious notes of honey dew and dried apricot expressed on the palate with enough crisp acidity to provide great balance.
At press time, we have less than 50 cases available at the winery, thus will be limiting purchases to maximum of 6 bottles. However, you are welcome to try the wine at the following restaurants where it is currently available by the glass.
Cibo, Vancouver
Ensemble, Vancouver
Vij’s Restaurant, Vancouver
Sparkling Hill Resort, Vernon
Blue Crab, Victoria
Nautical Nellies, VictoriaFor more info, visit: laughingstockvineyards.ca
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TASTINGS IN THE PARK – THRIFTY SIPPERS – THE BEST OF SPAIN
WEDNESDAY, JULY 20TH, 2011
6:00PM – 7:30PM
Jaime Kowan of Landmark Selections
will be pouring a selection of five fantastic wines
from five different regions of Spain.
All 90+ point wines and priced at under $25,
there’s a bottle to please every palate!
~
Barahonda “Tinto Barrica” Monastrell Syrah 2008 ~ Yecla
Bodegas Juan Gil “Hijos” Old Vine Monastrell 2008 ~ Jumilla
Sabor Real Toro Tempranillo 2006 ~ Toro
Celler Pinol Portal Roble 2007 ~ Terra Alta
Bodegas La Milagrosa Milcampos Vinas Viejas 2008 ~ Ribera Del Duero
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Canapés will be specially prepared to
accompany and complement the select wines.
Join us for an experience in fantastic Spanish wine and delicious food!
$25 per person
Not including taxes & gratuity
For tickets and more information please contact
604.669.3281 or teahouseevents@vancouverdine.com
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UPCOMING EVENTS AND TASTINGS AT LEGACY LIQUOR STORE
Free Upcoming Tastings:
HESTER CREEK WINE TASTING
Friday, 4 – 7pm Jul 15, 2011
Join us as we try a solid line up from one of BC’s premier wineries with some of the oldest vinifera vines in BC, dating back to 1968.
SPLASH ICE TEA TASTING
Saturday, 2 – 6pm Jul 16, 2011
Splash Iced Tea is a lightly carbonated, fruit flavored beverage, craft brewed with Fair Trade Certified™ whole leaf organic White Peony tea.Three amazing flavors, Peach, Strawberry Pineapple, and Blueberry & White Grape.
NELSON MANDELA BIRTHDAY PARTY
Sunday, 2 – 6pm Jul 17, 2011
South Africa’s Lammershoek’s vineyards began their journey in 1750 when they were planted and now boast 50 year old Chenin Blanc vines. In honour of the 93rd birthday of Nelson Mandela try the Chenin Blanc, and Zinfandel Syrah blend.
Harvest Table Events for JULY
ALL ABOUT THE GIN
Thursday, 7 – 8:30pm Jul 14, 2011
5 – 6 gins, for Gin lovers. Come with your favourite Gin in mind and enjoy a blind tasting of some of our most premium gin’s paired with some of our value brands. Win a bottle of premium gin!
17 seats available, tickets are $20 a person available here.
GLENLIVET TASTING SEMINAR
Tuesday, 7 – 8pm Jul 19, 2011
We have the Glenlivet whiskies – 12, 15, 18 year old, and the Glenlivet 16 year old Nadurra Cask. Presenting will be Corby Distilleries Brand Education Manager Ryan Powell. Anyone who attends and purchases any Glenlivet product will be entered into a draw for a chance to win a pair of tickets to the 2011 Canadian Golf Open.
19 seats available, tickets are $15 a person available here.
NORTH COAST BEER AND FOOD SEMINAR
Saturday, 6 – 7:30pm Jul 23, 2011
Join us for an evening with some of the great beers from North Coast Brewing, add some Benton Brothers cheese and we have everything we need a good night!
24 seats available. No charge, first 30 people to register at info@legacyliquorstore.com get seats.
For more info, visit: legacyliquorstore.com
