PR Summer Grand Slam

Mission Hill + The Glowbal Collection Dinner August 27; Pairing Passions with Art + Wine Tour at Mission Hill Family Estate; Hawksworth Restaurant now open for breakfast; New “Wine Guru” iPhone app simplifies food and wine pairing; Araxi longtable @ North Arm Farm 2011 summer series; New delicious Pourhouse lunch specials; The Cocktail Kitchen’s Final Season; Vancouver blues legend to play free brunch show on Dockside Restaurant Patio this Sunday; Loving Summer, Glowbal Style; Chef Ned Bell joins Four Seasons Hotel Vancouver as Executive Chef; Charm Modern Thai introduces executive chef; Kitsilano welcomes the Oakwood Canadian Bistro; Legacy Liquor’s Tastings and Harvest Table events for July and August; Cornucopia returns to Whistler November 10-13; Pacific Salmon Foundation and Fraser Basin Council fund Fraser Basin projects with $920,000; Celebrate BC Day: Save 10% off at Firefly

FROM VANCOUVER TO VINEYARD: MISSION HILL FAMILY ESTATE + THE GLOWBAL COLLECTION DINNER AUGUST 27

Three Chefs are the Charm at Mission Hill Family Estate as Collaboration with The GLOWBAL COLLECTION Takes the Stage at Terrace Restaurant
West Kelowna, British Columbia (July 2011) – On Saturday, August 27, Mission Hill Family Estate and The GLOWBAL COLLECTION present an exclusive wine country collaboration.

The ‘Three Chefs in the Vineyard’ dinner features Matthew Batey (Executive Winery Chef at Terrace, Mission Hill) and Vancouver-based culinary artists Dennis Peckham (Executive Chef, COAST Restaurant) and Ryan Gauthier (Corporate Chef, The GLOWBAL COLLECTION of Restaurants.)

To set the mood and start the soiree, fresh summer wines and canapés are served between rows of Pinot Noir and Chardonnay vines.

Next, guests stroll to the Terrace restaurant where inviting and dramatic harvest tables are set for an amiable evening of dining ‘al fresco’. A locally-inspired four-course menu is presented by this trio of chefs, expertly paired with highlights from the winery cellar — all while being surrounded by the natural beauty of the Okanagan Valley.

Experience an intimate gathering with fellow food and wine lovers, enticed by rich experiences, great company and creative chefs — from some of BC’s favourite and most memorable restaurants.

Three Chefs in the Vineyard
Saturday, August 27
6pm Reception
7pm Dinner
Tickets: $129 plus tax and gratuity

Seating is limited. Reserve space online at missionhillwinery.com or call 250.768.6483.

Be Fleet to Tweet to Win
Follow us on Twitter: @MissionHillWine @Glowbal_Group
Log on to Twitter to win two tickets to Three Chefs in the Vineyard, an unforgettable feast by Mission Hill Family Estate and the Glowbal Collection of Restaurants. Share your favourite food and wine pairings using the hashtag #ThreeChefs and you’re automatically in the running to win!

——————————————————————————————-

PAIRING PASSIONS WITH ART + WINE TOUR AT MISSION HILL FAMILY ESTATE

More than 50 important sculptural works by globally acclaimed French artist Nathalie Decoster are presented in the vineyards against a backdrop of mountainous beauty. New Sommelier-led tour divulges — over Mission Hill wines — the meaning behind the art.

West Kelowna, British Columbia (July 27, 2011) – A total of 53 sculptures by Parisian artist Nathalie Decoster are newly installed in the Okanagan Valley, on full display at Mission Hill Family Estate. The large-scale sculptures, made from bronze, stainless steel and concrete, convey philosophical messages about universal human conditions. The Mission Hill exhibition marks the first public installation in Canada by Decoster.

Through October, the renowned winery is offering an Art + Wine Tour to guide guests through the exhibit and expand on the meaning behind each piece. Offered Friday through Sunday, the sommelier-led tour is narrated to a selection of Mission Hill flagship wines. Each inspired tasting tour can accommodate up to 12 guests.

A veritable fine-art treasure hunt, guests will discover Decoster’s works at every turn, with pieces placed both indoors and out, making excellent use of the expansive space. Surprising, with a touch of playful whimsy, expect the unexpected from the exhibit: A swing set suspended from the walls of the Barrel Cellar; a fabric-covered box-spring studded with stainless steel figures in the Chagall Room; and, the piece currently greeting visitors under the keystone entrance to the winery, the striking ‘Air du Temps.’

“A uniquely Okanagan experience, the Art + Wine Tour will provide insight and inspiration as a tribute to Ms. Decoster’s work,” says Anthony von Mandl, Proprietor at Mission Hill Family Estate. “With our knowledgeable sommeliers at the ready, we invite guests to savour the fitting marriage of beautiful art and fine wine.”

For more information or to book the Art + Wine Tour online, visit missionhillwinery.com/guest_experience/publicTours.html.

To view the Nathalie Decoster sculpture exhibit at Mission Hill Family Estate, visit www.missionhillwinery.com.

——————————————————————————————-

HAWKSWORTH RESTAURANT NOW OPEN FOR BREAKFAST


“Best New Restaurant in Canada” Serves New Option for Vancouver Power Breakfast
VANCOUVER, B.C. (July 19, 2011) Hawksworth Restaurant is now open for breakfast. Make the most important meal of the day the highlight of your day with Hawksworth’s delicious morning culinary creations.

Recently declared the “Best New Restaurant in Canada” by Maclean’s magazine, Hawksworth Restaurant offers an extensive breakfast menu designed to suit a variety of appetites and palates. Dishes range from healthful house made granola with Okanagan berries ($10), to fresh seasonal fruits with vanilla mint yogurt dip ($12), to a more hearty traditional English breakfast ($18). ‘The English’ features two sunny-side-up free range eggs, Alsatian pork sausage, Fraser Valley bacon, Roma tomato, sautéed field mushrooms, house made black pudding, potato hash browns and a side of baked beans; a true breakfast of champions.

Breakfast pastries are made from scratch and baked in-house daily; delicate brioche, warm, moist cinnamon buns and buttery, flaky croissants served with house made preserves are not to be missed. Specialty coffees, house brews, artisan teas and fresh squeezed juices make the perfect accompaniment.

At Hawksworth Restaurant elegant dining rooms are filled with natural light, floor to ceiling windows offer views across bustling Georgia Street to the city’s historic Vancouver Art Gallery. Service is efficient and friendly while the convenient downtown location makes for the ideal venue. Power meeting or pleasure Hawksworth Restaurant is guaranteed to start your day in the best possible way.

Hawksworth Restaurant is open for breakfast from 6:30am to 10am Monday to Friday, and for brunch from 10:30am to 2:30pm Saturday and Sunday. Valet parking is available at Rosewood Hotel Georgia, entrance off Howe Street between Dunsmuir and Georgia. To view menus and for more information visit: www.hawksworthrestaurant.com.

——————————————————————————————-

NEW “WINE GURU” APP PAIRS WORLD CLASS SOMMELIER WITH YOUR iPHONE


Free application offers expert advice for matching the perfect wine with your meal

July 19, 2011 (Abbotsford, B.C.) – If you’ve ever struggled with choosing the perfect wine to go with your meal, Wine Guru has the expert advice you need. The new iPhone application (app) is a free interactive resource that puts the expertise of a world class sommelier in the palm of your hands. Now, all users need to do is tell Wine Guru what they’re eating and they’ll quickly receive three customized wine suggestions that will not only pair perfectly with their meal but also with their budget.

Conceived by a partnership of sommeliers and technology experts from Restaurant 62 , Gloo Studios and Internal Wealth Studios. Wine Guru has been designed to be a convenient pocket sommelier that can be used when dining in a restaurant, planning a meal at home or shopping for wine. Since Wine Guru launched in June 2011, it has already been downloaded over a thousand times from the iTunes App Store .

“With our new app there’s no need to ask your waiter for advice or do any research when choosing a wine. Wine Guru can give you all the answers you need right on your iPhone,” said Eric Ferris, co-owner and sommelier at Restaurant 62. “We hope Wine Guru will become an essential lifestyle app for anyone who wants to take the frustration out of picking the perfect wine.”

Wine Guru offers food and wine pairing suggestions based on details including type of cuisine, ingredients, cooking method and budget. The more specific the information, the more accurate the wine suggestion. Wine Guru can quickly produce wine suggestions from a growing database of over 2,000 local and international wines. Users can also conduct reverse searches by starting with a specific wine and then building a menu that pairs perfectly with it. Alternatively, users can create a list of favorite wines which they can personally rate.

Plans for future updates to Wine Guru include expanding current wine suggestions to retailers in the immediate geography, further expansion of the internal database of wine to 10,000 and options to search for local retailers and purchase wine online.

Key Features:
• Quickly and conveniently offers wine suggestions that highlight and pair perfectly with the flavors of any meal.
• Growing database currently featuring more than 2,000 wines, with plans for 10,000 +
• Options to specify regions and type of wine or let Wine Guru do the choosing.
• Results generated based on type of cuisine, ingredients, method of preparation and budget
• Provides three categories of wine pairings: Classic, New World and “Off the Wall”"
• Provides options for advanced searches
• Free on the iTunes App Store.

For additional information, including a video demonstration, screen shots and a link to download Wine Guru, visit www.the-wine-guru.com. Wine Guru can also be found on Twitter at @guruchooses and on Facebook .

——————————————————————————————-

ARAXI LONGTABLE @ NORTH ARM FARM – 2011 SUMMER SERIES

July 30 • August 27 • September 11

Whistler, B.C. (July 22, 2011) – The menu and wines have just been confirmed for the araxi longtable @ north arm farm event on July 30th, the first in a trifecta of outdoor dining experiences taking place this summer at Pemberton’s picturesque North Arm Farm.

Araxi’s wine director, Samantha Rahn is thrilled to be showcasing a range of outstanding wines from Mission Hill Family Estate, which represent the very best of their current portfolio. Ingo Grady, Mission Hill’s Director of Wine Education and one of the province’s foremost wine authorities, will lead guests through the wine pairings that he has personally chosen to accompany Chef James Walt’s menu.

RECEPTION

Garden Back to Eden Tomato Gazpacho
Yarrow Meadows Duck Liver Parfait with Rosemary
Tofino Dungeness Crab Roll with Cucumber Pearls
Mission Hill Martin’s Lane Riesling, 2010
Schramm Vodka Cocktails (Pemberton Valley)

MENU

North Arm Zucchini Flowers
stuffed with Okanagan goat cheese, heirloom tomatoes
Root Down organic greens with red pepper vinaigrette
Mission Hill Perpetua, 2008

Cherry Wood Hot Smoked Barkley Sound Sockeye Salmon
roasted North Arm beets, english pea and green tomato salsa
arugula flowers with beet caviar
Mission Hill Quatrain, 2007 (magnum format)

Pemberton Meadows Natural Beef
crispy slow cooked beef cheek fritter, pepper and rosemary roasted sirloin
North Arm rainbow chard and baby carrots
Mission Hill Oculus, 2004 (magnum format)

North Arm Strawberry Ice Cream Bar
strawberry ice cream dipped in dark chocolate with chocolate crust
Agassiz hazelnut financier with Okanagan apricots
Mission Hill Late Harvest Riesling, 2005

August + September Events

We are also pleased to announce the incredible winery partners for our other two events: August 27th will feature Naramata’s Foxtrot Vineyards and Napa’s Trefethen Family Vineyards, while September 11th will welcome sister wineries Le Vieux Pin of Oliver and LaStella of Osoyoos.

To Purchase
Tickets for each of the three events are $160.00 per person, all inclusive of reception, four-course menu, wine, tax and gratuity.

Return executive transportation from Whistler Village is available for an additional $35.00 per person, including tax.

To reserve your place at the table, email: farmdinner@araxi.com.

——————————————————————————————-

NEW DELICIOUS POURHOUSE LUNCH SPECIALS

Pourhouse Lunch

New Featured Sandwiches starting July 27!

Sandwich, choice of side and a glass of beer for $14

• Beef brisket, havarti cheese, rye bread

• Tuna melt, celery, cheddar cheese

• Pulled pork, bbq sauce, coleslaw

• Meatloaf, mozzarella, basil

• Portobello mushroom, asiago, garlic aioli

For more information, visit: pourhousevancouver.com

——————————————————————————————-

THE COCKTAIL KITCHEN’S FINAL SEASON


The Refinery and Cointreau (Select Wines) proudly present the sixth installment of Cocktail Kitchen : Season Two, “Morocco” VS Cointreau, coming August 2011. This is the final month of qualifications for bartenders before the finals begin in September. This is also the final season of Cocktail Kitchen.

This weekly series promotes creativity and innovation within the realm of restaurant bartending. Now celebrating our one year anniversary, the Cocktail Kitchen Series has moved 30 unique bartenders through the competition as they play host to a sold out crowd on their designated date. Every Wednesday throughout August, a different bartender will attempt to pair three courses with three cocktails*. Sounds simple enough for the average bartender, but rest assured that youʼll need more than charm and a sparkling smile to wow this crowd!

Schedule:
• Wednesday August 03 – Jacob Sweetapple – Fairmont Pacific Rim Hotel
• Wednesday August 10 – Heather Yau – Shangri-La “Lobby Lounge” & Cin-Cin
• Wednesday August 17 – Colin MacDougall – Blue Water Cafe
• Wednesday August 24 – Keith Trusler – Blue Water Cafe
• Wednesday August 31 – Lauren Mote – The Refinery Menu:

by Ben de Champlain

Course 1:

Chickpea Soup:
Toasted african spice, dried fruit, preserved lemons and chilies

Course 2:

Chicken & Cous-Cous:
Orange and ginger braised chicken with saffron, served with Algerian cous-cous

Course 3:

Za’atar Rubbed Lamb & Lentils:
7 spiced lamb sirloin served on top of stewed lentils

About The Cocktail Kitchen Series: The Cocktail Kitchen Series is the brain-child of The Refineryʼs head bartender, Lauren Mote. Each month, a different spirit sponsor takes the reigns. Each monthʼs menu is designed its around regional fare, with a distinctly west-coast spin. Bartenders are selected to compete based on their enthusiasm, and dedication to advancing their bartending careers beyond the wood. This program has seen at least 40% apprentice bartenders, or those with less than 2-3 years experience in the industry. We have used this as a means to develop one of the largest apprentice bartending competitions in

British Columbia. Both fun and innovative, the Cocktail Kitchen Series allows bartenders to take the feature spirit and create three different cocktails that pair to a simple yet challenging menu. Presentation and perception is everything as bartenders present their pairings to a sold out room of media, peers and patrons with ballots. At the end of the month, the winning bartender will have a chance to compete in the showdown after 6 months, where the 4 highest scoring bartenders are invited back with a clean-slate and a new set of food and spirit challenges.

We have made it super simple for our guests. Book online here and select the month youʼre interested in. Then select the bartender whoʼs dinner youʼd like to attend, and follow the link to our secure payment page. Itʼs as simple as that. In addition to a kick- ass good time, one of our guests will be eligible to win a trip to Nicaragua with Flor de Cana Rum in October 2011 as a “thank you” for participating! All this can be yours for $35 per person!

For more information, please visit www.therefineryvancouver.com or call 604-687-8001

*Bartenders must make their competition cocktails with a dominating presence of Cointreau. They are free to use whatever ingredients they like, however one must be a Refinery Bitters or Vermouth.**

——————————————————————————————-

VANCOUVER BLUES LEGEND TO PLAY FREE BRUNCH SHOW ON DOCKSIDE RESTAURANT PATIO THIS SUNDAY


Steve Kozak Trio kicks off remaining dates for Dockside Jazz & Blues Brunch Series

It would be hard to argue that any city enjoys its summers more than Vancouver does and, as long as the sun is shining, patios are the hub of Vancouver social life.

This summer, Dockside Restaurant at the Granville Island Hotel has been celebrating the launch of their spectacular renovated patio with the return of the Jazz & Blues Brunch Series. Backed by the patio’s unbeatable views of False Creek and Yaletown, Dockside is featuring free live music every Sunday from 11-3pm.

The performer schedule for the rest of the summer has just been announced and first up this Sunday, on the BC Day Long weekend, is Vancouver legend Steve Kozak who’s been playing his brand of jump and Texas blues around town for over 30 years. The schedule continues weekly until Labour Day.

Whether you just want to relax with a fresh beer or two from the in-house Dockside Brewery or enjoy something from the extensive brunch menu, the Legendary Jazz and Blues Brunch is one of the best ways to enjoy one of Vancouver’s great patio experiences.

Dockside Restaurant Jazz & Blues Brunch Schedule

July 31: Steve Kozak Trio
Aug. 7: Wes Mackey Duo
Aug. 14: David “Boxcar” Gates
Aug. 21: Steve Kozak Trio
Aug. 28: Brandon Isaak Trio

For more information, visit: docksidevancouver.com

——————————————————————————————-

LOVING SUMMER, GLOWBAL STYLE


Dash to dine in the sunshine

Vancouver, BC (Thursday, July 28) Summer has finally arrived in Vancouver and there is nowhere hotter to get your dine on than with The GLOWBAL COLLECTION. With six restaurants – including glowbal grill, COAST, Sanafir, Italian Kitchen, Trattoria and SOCIETY – each offering a refreshingly different experience, summer-time entertaining is a breeze. Plus, with fun promos aplenty, such as movie nights at SOCIETY and belly dancing at Sanafir – guests can be sure there is always something on the go-go at these celebrated Vancouver eateries.

The Glowbal Collection + Union Gospel Mission, BBQ
On Saturday, July 16, The Glowbal Collection once again joined forces with the Union Gospel Mission (UGM) to organize a BBQ for residents of the downtown eastside. Offering all the fixins’ for a delicious meal, more than 6,000 people attended the event. This is the third collaboration from The GLOWBAL COLLECTION and UGM. Glowbal proprietors Shannon and Emad Yacoub extend their heartfelt gratitude to the many volunteers who assisted with the worthy cause. Check out photos from the BBQ on The GLOWBAL COLLECTION Blog. Stay tuned for news regarding the Christmas 2011 dinner.

Fashion Fix
Not sure what to wear when you hit the town? Check out the newly minted ‘Glowbal Style Watch’ on The GLOWBAL COLLECTION Blog, courtesy of Vancouver-based fashion maven Sandra O’Connell, for a detailed look at the season’s must-have clothing and accessories.

Recipe In-Box
Get the inside scoop on crowd-pleasing dishes with select recipes for signature items – such as Sanafir’s delicious roasted garlic hummus – now available for download on The GLOWBAL COLLECTION Blog.

The GLOWBAL COLLECTION + Mission Hill Family Estate: An Exclusive Wine Country Collaboration
On Saturday, August 27, The GLOWBAL COLLECTION and Mission Hill Family Estate present the ‘Three Chefs in the Vineyard’ dinner, at the West Kelowna winery. Matthew Batey (Executive Winery Chef at Terrace, Mission Hill) and Glowbal toques Dennis Peckham (Executive Chef, COAST Restaurant) and Ryan Gauthier (Corporate Chef, The GLOWBAL COLLECTION of Restaurants), will present a locally-inspired four-course menu, expertly paired with highlights from the winery cellar – all while being surrounded by the natural beauty of the Okanagan Valley. Seating is limited. Call 250.768.6483 to reserve seats.

About the GLOWBAL COLLECTION
The GLOWBAL COLLECTION is comprised of six restaurants: glowbal grill steaks & satay, COAST Restaurant, Sanafir, Italian Kitchen, Trattoria Italian Kitchen and SOCIETY Dining Lounge; two lounges: AFTERglow and O Lounge; and a catering company: Glowbal Catering. A seventh restaurant, Black & Blue, will open Fall 2011.

The energy, bustle, and allure of these celebrated Vancouver restaurants are what most people notice first. In addition, flawless service, exquisite wine lists, and some of the most inventive, celebrated cuisine in Vancouver define every restaurant in the collection.

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/.

——————————————————————————————-

CHEF NED BELL JOINS FOUR SEASONS HOTEL VANCOUVER AS EXECUTIVE CHEF

Vancouver, BC – July 18, 2011 – One of Canada’s foremost culinary talents and homegrown chefs is ready to take over the burners at the Four Seasons Hotel Vancouver. With the departure of Oliver Beckert to the new Four Seasons in Baltimore, the Four Seasons’ team looks forward to welcoming its newest addition, Executive Chef Ned Bell, effective August 15th.

‘Farm to table’ is an essential mandate of this Okanagan born chef. A good portion of his life was spent growing up in the Okanagan Valley which has instilled a lifelong passion for fresh and locally sourced cuisine. At 12, Ned began making dinner for his brother and sister igniting his love of cooking.

Bitten by the ‘restaurant bug’ early, Ned got his first job at 15, washing dishes at Kerrisdale’s Avenue Grille. His culinary studies began at Canada’s prestigious, Dubrulle Culinary School, where instructor Rob Feenie inspired Ned to follow him to Le Crocodile. Flourishing as an apprentice under Feenie and Vancouver culinary legend, Michel Jacob, Ned next moved up as Sous Chef for the opening team of Lumiere, a restaurant that put Vancouver on the global culinary map.

Looking to broaden his culinary horizons, Ned moved east to hone his talent at key positions in Toronto and Niagara. A few years later, things turned a ‘little bit country’ when Ned heeded the call of the west and was soon awarded the “Best Overall and Rising Star Award” from WHERE magazine after opening Murrieta’s Grill in Calgary. In 2007, Ned fulfilled a dream and returned to his Okanagan roots to become co-owner and chef at the Kelowna lakeside favourite, Cabana Bar and Grille where he was soon ranked one of Western Living magazine’s “Top 40 Foodie’s Under 40.”

“Food doesn’t need to be complicated, but it is important to know where it comes from,” says the chef. Naming his own food philosophy ‘Globally Inspired and Locally Created,’ – a process that begins with premium ingredients, sourcing the best of what is available locally and seasonally, and then focusing on flavour.

After a 2010 move back to Vancouver to be closer to family with his wife and newborn son, Ned is absolutely thrilled to join the Four Seasons family to work with a hotel and restaurant so loved and established within the industry and community. “I am very excited to be part of this team,” says Ned. “With YEW’s meaningful approach to food, an absolutely stunning room and incredibly talented team from front to back, I can’t wait to be a part of the vision, adding my own twist to the future.”

“Outgoing and passionate about his craft, Chef Bell has such energy, enthusiasm and passion for cooking,” comments Regional Vice President and General Manager, Robert Cima. “We look forward to welcoming him to our team and sharing our compassion for the culinary world.”

When the apron is off, Ned can be found running local trails, hitting golf balls and spending time with family. Chef Bell is passionate about making a difference to cuisine in British Columbia. He loves being part of the vibrant food scene and is particularly smitten with local farmers markets and BC wine country.

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 85 properties in 35 countries. Open since 1976, Four Seasons Hotel Vancouver provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world. Recent awards and honors include Condé Nast Gold List and Food & Wines World’s Best Places to Eat. Information on the company and on Four Seasons Hotel Vancouver can be accessed through the Four Seasons Web site at www.fourseasons.com.

——————————————————————————————-

CHARM MODERN THAI INTRODUCES EXECUTIVE CHEF


(Vancouver, BC) July 25, 2011 – Desmond Chen, owner of Charm Modern Thai, part of the Thai House Restaurant Group, is pleased to introduce Samnan Kamonroek as the executive chef at Charm. Kamonroek originally joined Charm as sous chef in 2008 when he immigrated to Canada from Bangkok in 2008.

With no formal culinary training, Chef Kamonroek has honed his skills over nearly two decades starting as a kitchen helper as a young teen and progressing quickly through the ranks to executive chef during a 13 year tenure at the five star hotel, The Landmark Bangkok. His specialty is applying authentic, yet modern, twists to classic Thai dishes.

A few of Chef Kamonroek’s latest creations on the menu at Charm include crispy basa fish cooked with bacon, mushroom, and ginger; there’s also pan seared salmon with a Thai green curry linguine; duck breast simmered with red curry; and a fruit and tiger prawn satay with Thai style garlic toast.

In addition to infusing Charm’s menu with new recipes, he also collaborates on the feature sheet with chef Parichat Poomkajorn, the executive chef at Charm’s new sister restaurant, Pink Elephant Thai.

Known as Vancouver’s first modern Thai restaurant and bar, Charm Modern Thai will celebrate its third anniversary this fall. Open for lunch from 11:30 on weekdays, and for dinner nightly, Charm is located at 1269 Hamilton. Visit between 5pm and 6pm and enjoy two for one appetizers.

About Thai House Ventures Inc.
Thai House Restaurants will celebrate its 25th anniversary in September. Since opening its first restaurant on Robson Street in 1986, the family run business has grown to encompass nine successful restaurants: four award winning Thai House locations, Charm Modern Thai and Urban Thai Bistro in Yaletown, Chilli House Thai Bistro on Beach Avenue, and Samba Brazilian Steak House on Alberni. In 2011, company president Desmond Chen opened a brand new concept restaurant, Pink Elephant Thai on Alberni Street. The successful line of Thai House Curry Sauces is available at grocery stores across Canada. For more information and specific social media links visit www.thaihouse.com.

——————————————————————————————-

KITSILANO WELCOMES THE OAKWOOD CANADIAN BISTRO


Casual, Down-to-Earth Room Serves Seasonally-Driven Fare

Vancouver, BC – Kitsilano welcomes the Oakwood Canadian Bistro, a casual neighbourhood room specializing in down-to-earth Canadian fare. The restaurant’s name pays homage to the reclaimed wood materials used in the space, as well as Kitsilano’s tree-themed street names.

Owner Mike Shea brings a wealth of industry knowledge from his previous tenure with the Donnelly Group; while Executive Chef Michael Robbins, after 5 years with the Glowbal Group (as Glowbal’s Executive Sous Chef, Coast’s Chef de Cuisine and Sanafir’s Executive Chef), has teamed up with Mike Shea to open this new independent neighbourhood bistro. General Manager Amy Wheatley (formerly at Bin 941 and Lolita’s) has implemented Oakwood’s stellar-yet-simple bar program.

The Oakwood Canadian Bistro’s food philosophy is focused on fresh, house-made dishes crafted from locally sourced products. The seasonally changing menu caters to market availability and the sustainability of the products. All meats are organic, local and free of hormones and antibiotics, while the seafood is sustainable, seasonal and Ocean Wise certified. From the breads and pastas to the butchery and sauces, all products are made in-house with quality and consistency.

The small, straightforward menu showcases honest Canadian fare influenced by French techniques. Menu highlights include the acclaimed AAA Burger made with hand-cut meat, house-made poppyseed bun, buttermilk fried onion and smoked chedar; Albacore tuna duo with seared and confit tuna, jalapeno aioli, jicama and frisée salad; mussels in tomato-coconut broth with chorizo, fresh basil, cilantro and grilled corn bread; and seared scallops with pork-stuffed potato pasta, corn purée and beet garnish salad. With a reasonable price point of $6 to $24, the Oakwood Canadian Bistro offers a fun, unpretentious dining experience.

At the bar, guests will find an excellent selection of local craft beers, classic cocktails and an expertly chosen wine list. The bar menu includes 11 BC craft beers on tap and select bottled beers, along with a well rounded selection of wines by the glass.

The Oakwood Canadian Bistro welcomes with a comfortable, down-to-earth room designed by Mike Shea, who was inspired by restaurants he has experienced on his travels. Shea worked with SSDG Interiors and master carpenter Roman Mann to help implement his vision for the 85-seat room, which features key design elements — including a 16-seat communal table — made from reclaimed fir, oak and cedar. The welcoming patio seats 15 guests.

The Oakwood Canadian Bistro serves fresh, honest food in a casual neighbourhood environment. This modest Kitsilano room encourages diners to gather around the central communal table with old and new friends, sip BC craft beers and linger over one of Chef Michael Robbins’ seasonally driven dishes. The restaurant is open Tuesday to Sunday from 5pm to late (1am on weekdays, 2am on weekends) and will open for Saturday/Sunday brunch.

The Oakwood Canadian Bistro is located at 2741 West 4th Avenue in Vancouver, BC. For more information, please call 604.558.1965. Visit www.theoakwood.ca, and find them on Facebook OakwoodCanadianBistro and Twitter @theoakwoodkits.

——————————————————————————————-

LEGACY LIQUOR’S HARVEST TABLE EVENTS FOR JULY AND AUGUST

Free Upcoming Tastings

SUMMERTIME WINE TASTING
Friday, 4 – 7pm Jul 29, 2011
Enjoy three new organic wines from Chile. The Teillery Sauvignon Blanc, Cabernet Sauvignon, and Shiraz

KRONENBOURG 1664 & BLANC TASTING
Saturday, 2 – 6pm Jul 30, 2011
Kronenbourg 1664 is an aromatic pale lager that using a unique blend of hops. The Kronenbourg Blanc is a beautiful white beer with aromas of fruit and malt, needless to say that this beer is one of our summers top sellers so far.

SPICE BOX WHISKY TASTING
Sunday, 2 – 6pm Jul 31, 2011
One of Canada’s smoothest spiced whisky’s. Vanilla and spice infusions create a formidable array of flavours that make this whisky very easy to sip straight or on the rocks. Join us as we get a chance to try this new release to BC

BACARDI TASTINGS
Thursday, 4 – 7 pm Aug 4, 2011
New Premixed Bacardi and Cola – ready when you are!
Also try the new Bacardi Breezer Mango Burst – a Splash of Paradise.

Harvest Table Events for August

SCOTCH AND WHISKY – NEAT! *** this one is for the ladies ***
Wednesday, 7:00 to 8:30 pm Aug 17, 2011

Broad Skills, House Wine and Legacy Liquor Store have teamed up to host a ladies only whisky tasting! Join Michelle, Michaela and members of the Broad Skills group as we walk through how to taste whisky, how it’s made, what the difference is between blended and single malts and where around the world whisky is made. Special focus will be on Scotland, and the different types of Scotches. At the end, you will have a great foundation of whisky knowledge.

30 seats available, $28/ticket.
Purchase tickets here
.
TASTE OF AFRICA DINNER
6:30 pm to 8:30 pm Aug 18, 2011

Join us at the Harvest Table for a very special dinner featuring authentic African cooking. A Taste of Africa Restaurant will be providing classic African food, including ‘Redred’ (fried plantains and rice), Jerk Chicken, Beef Kababs and black beans. The food will then be paired with 6 amazing wines from South Africa.

Please note ticket sales close the day before the event to ensure adequate prep time for the kitchen

Tickets are $25 available for purchase here. 30 seats.

For more information, visit: legacyliquorstore.com

——————————————————————————————-

CORNUCOPIA RETURNS NOVEMBER 10-13

Whistler, B.C. – True to its name, Cornucopia is the Fall Festival for the indulgent and the connoisseur. Ideally located in the majestic and historic resort town of Whistler, BC, the festival celebrates extraordinary chefs from across Canada and the world over, and local, regional and international wines for every type of bon vivant. Offering a truly sensory experience, with winemaker dinners, interactive seminars, gala wine tastings and electric after parties, this high end 4 day and night showcase fulfills its mission to put Whistler on the map as the must-experience food and wine party, annually drawing in excess of 6,500 attendees and hundreds of key industry members and media.

Hot on the heels of the announcement of the winner of Top Chef Canada this past week; Cornucopia is honored to present champion Chef Dale MacKay as part of the much anticipated line-up. As the title chef for one of the extravagant Chef’s Luncheons, on Saturday November 12^th from 12-3.30pm, Chef MacKay will feature his competition-winning cuisine and culinary flair in an intimate and exclusive 50 person luncheon held in a breath-taking Whistler mansion. In addition to Canada’s West-Coast native Top Chef Luncheon, Cornucopia will be showcasing the East-Coast’s culinary prowess in the form of 6, to-be-named, celebrated chefs from Quebec. Infusing Cornucopia’s programming with East-Coast flavor and typical Quebecois energy, the chef’s will be featured at a number of events, from the Bearfoot Bistro’s Masquerave, to another intimate Chef’s Luncheon. Showcasing the incredible variety and talent of homegrown chef’s, Cornucopia creates a foundation for domestic appreciation on a culinary level.

After a five-year hiatus, the legendary Masquerave at the Bearfoot Bistro returns to Cornucopia. As in the past, this must-attend extravaganza will feature outstanding local and international wines, world-class champagne, astounding light shows and sexy burlesque entertainment. The new food program will feature not only gastronomic creations by Bearfoot Bistro executive chef Melissa Craig, but also other top chefs from Vancouver and Quebec. Also new this year is the Bearfoot Bistro’s association with One Drop, the charitable organization and initiative of Cirque du Soleil founder Guy Laliberté. The One Drop Foundation, which aims to give everyone access to clean water, will be a beneficiary of Masquerave ticket sales, along with the Whistler Blackcomb Foundation and the francophone school of Whistler, École La Passerelle. Masquerave is the ultimate celebration of food, wine and life! It is an integral and highly successful component of Cornucopia that will make this year’s festival better than ever.

To celebrate the 30th anniversary milestone of the internationally-acclaimed Araxi Restaurant, there will be two momentous events. Araxi Executive Chef James Walt will unveil his most ambitious multi-course menu yet at the Big Guns Winemakers Dinner: Icons of the Wine World. The elegant evening will feature an unprecedented showing of 10 exemplary wines, each representing one of the world’s foremost wine regions. And Araxi’s legendary Bubbles + Oceans Afterparty will showcase 30 of the world’s top Champagne houses and sparkling wine producers. Preeminent bubbles paired with spectacular seafood at this Whistler hotspot makes this one of the ‘must-attend’ events of the festival.

Cornucopia proudly presents the Viking Stage and Wine Seminar series of 2011. The featured keynote speaker is award-winning writer Natalie MacLean, editor of Canada’s largest wine site at www.nataliemaclean.com. The Wine Seminars are the perfect opportunity to combine your passion for incredible wines with interactive and informative tastings. Ms. MacLean will host a wine tasting and launch of her new book Unquenchable: A Tipsy Search for the World’s Best Bargain Wines with travel anecdotes and colourful stories along with wines featured in the book from 4-5.30pm on Friday, November 12 at the Fairmont Chateau Whistler’s Frontenac Ballroom. There will be an exclusive opportunity to interact with one of the world’s most celebrated wine writers.

Renowned industry professionals will lead you on a delicious journey laced with nuances, aromas and mouth-watering depth. Throw in some history, hilarious tidbits and insiders’ knowledge, and you have the ultimate wine-lovers sip and savour experience. Tickets for the Wine Seminars and Viking Stage series will be on sale through the www.whistlercornucopia.com website.

——————————————————————————————-

PACIFIC SALMON FOUNDATION AND FRASER BASIN COUNCIL FUND FRASER BASIN PROJECTS WITH $920,000

Vancouver, B.C. – The Fraser Salmon & Watersheds Program (FSWP) will fund 31 projects with a total of $920,000 from the provincial Living Rivers Trust Fund. FSWP is co-managed by Pacific Salmon Foundation and the Fraser Basin Council. With 2011 as its sixth year of operations, FSWP aims to enable communities to steward their water and salmon resources by building collaboration, fostering leadership and increasing engagement.

The Fraser Basin drains an area about the size of California. It is known worldwide for its natural beauty, abundant resources and cultural diversity. Two out of three British Columbians live in the Basin – over two million in the Lower Mainland and another 500,000 in major communities and dozens of smaller towns and villages from the Rockies to the Fraser Valley.

To further its mission of inspiring changes in human behavior for the benefit of Fraser salmon and watersheds, FSWP projects focus on the need to:

- Improve habitat resilience through effective collaboration on habitat work;

- Foster local decision making that considers whole watersheds;

- Enable strategies and science that help fisheries to preserve the abundance and genetic diversity of salmon, especially in the face of climate change impacts; and

- Promote water or salmon friendly actions and provide education that gives context to the actions.

2011 Fraser Salmon & Watersheds Programs

Entire Fraser Basin Council

$50,062
Fraser Basin Council
Guidance and Capacity-Building for Water and Watershed Planning
Build capacity for community watershed planning, including climate adaptation, using the recently completed Water and Watershed Planning Guide. Collaborate with local governments, First Nations, stewardship organizations, and others to provide printed guide, website and regional workshops.

$45,000
Fraser Basin Council
Monitoring & Compliance Panel
Identify and promote the best monitoring and compliance practices and policies for collaborative management to sustain salmon.

$30,000
Fraser River Salmon Table
Building a River Community
Continue forum to foster collaboration among First Nation, sport, commercial and conservation interests in the Fraser Salmon Fishery. Projects define practices for inriver fishery and river-based processing, apply Cultus sockeye recovery fund to milfoil and pike minnow removal and stewardship.

Fraser Valley

$44,225
Habitat Fraser Basin Council
“No Poop,” It’s the Mass-Balance Nutrient Budget for Cultus Lake
Monitor fluxes and sources of nutrients degrading Cultus Lake, and work towards an abatement and management strategy that will protect endangered sockeye salmon rearing habitat. Engage citizens, decision makers, First Nations in awareness and response to findings.

$43,068
Pacific Salmon Foundation
Coho Habitat Pilots in Lower Fraser Watersheds
Facilitate up to four pilot projects in the lower Fraser River that demonstrate new eligibility of projects for habitat compensation required of developers. Establish mechanisms for larger scale, priority projects to be implemented as habitat compensation.

$18,000
BC Conservation Foundation
Fraser Valley Stream Enrichment
For six primary Fraser Valley streams, apply slow-release fertilizer and increase phosphorous and nitrogen concentration to improve ocean survival for fish with long stream residency and to enhance primary productivity.

$15,000
Langley Environmental Partners
Salmon Saturdays
Outreach to citizens and organizations to increase awareness of, action for and participation in governance and stewardship activities to contribute to salmon and watershed health.

$10,000
Habitat City of Chilliwack
Vedder River Off-Channel Habitat Opportunities Inventory
Inventory fish habitat features and prioritize sites for maintenance and enhancement of fish rearing and spawning habitat to guide future work and land use.

$10,000
Engagement Fraser Valley Conservancy
Youth Stewards for Watershed Conservation
Create a membership program that inspires and trains youth and their families to take action for watershed sustainability and for healthy homes and parks.

Greater Vancouver

$100,000
Fraser Salmon & Watersheds Program
Bear Creek Salmon Interpretive Park
Restore the creek, provide educational opportunities for the community and use a common concern for salmon and salmon habitat as a focus for inter-faith and intergenerational activity.

$40,575
Cities of Coquitlam and Port Coquitlam and Kwikwetlem First Nation
Coquitlam River Watershed Roundtable – Moving Forward
Building on four years of community collaboration, initiate the Coquitlam River Watershed Roundtable through efforts to hire a watershed coordinator, implement projects, prepare a budget and a funding strategy, and enhance the collaboration of government and non-government organizations on watershed issues.

$38,500
Canadian Sikh Coalition
Caring, Active, Responsible, Engaged (CARE) within South Asian Community
Create pilot Youth Stewardship Councils to train and mentor South Asian youth in salmon conservation and watershed governance.

$15,897
Mount Currie Indian Band – Lil’wat Nation
Upper Lillooet River Juvenile Salmon Presence Survey
Assess presence and distribution of juvenile salmon on the Upper Lillooet River system, which will inform fisheries management.

$12,050
Alouette River Management Society
Alouette Watershed Adopt-a-Stream Pilot
Encourage neighborhoods, families, individuals, local schools, and clubs to be stewards of their local waterways; Undertake activities to remove invasive plants, mark drains, remove litter, and monitor streams.

Upper Fraser regions

$39,744
NVSA – Vanderhoof Fish and Game Club
Murray Creek Stream Rehabilitation
Restore four priority Coho habitat sites according to plan for Nechako River watershed. Build community support for restoration work, using sites to demonstrate feasibility.

$25,000
A’Tlegay Fisheries Society
FSC Fisheries Data Management Systems
Install, train for and support a database for First Nations to better manage their existing Food, Societal, and Ceremonial fisheries through accurate and timely catch monitoring data exchange with Fisheries & Oceans Canada.

$10,100
Tlazt’en Nation Fisheries Department
Fisheries Sensitive Watershed Identification & Designation in the Stuart-Takla Watershed
Recommend Fisheries Sensitive Watersheds. Establish limits on disturbance and harvest to maintain hydrological and fish values. Plan for restoration and/or silviculture. Assist with provincial process for FSW designation.

Cariboo Chilcotin Region
$40,000
Xeni Gwet’in First Nations Government
Chilko Roundtable Watershed Plan
Bring together local input related to salmon stocks in the Chilko River watershed. Design a hydroriparian planning guide and form a social/science advisory team.

$30,000
Baker Creek Enhancement Society
Dragon Creek Culvert Day Lighting and Replacement
Replace a culvert on a Quesnel River tributary to restore salmon access to habitat and high water refuge.

$28,000
University of Northern BC
Purchase of a Continuous Flow Centrifuge for Marine Derived Nutrient Sampling
Analyze the suspended sediment flowing out of the Horsefly River for nutrients originating in the ocean and profile the 2011 delivery and distribution of these nutrients for uptake by juvenile sockeye.

$22,000
Baker Creek Enhancement Society
Behaviour Change-Regional Logic Modeling Process for Cariboo Chilcotin
Provide tools and information about how to avoid riparian zone damage for the “first on the scene” equipment operators that are preparing land for development. Develop similar resources for a new audience.

$16,200
Horsefly River Roundtable
Watershed Planning and Capacity Building
Build capacity and set priorities for watershed governance. Enable information sharing about local watershed issues among government, research agencies and residents. Engage partners in the fisheries sensitive designation process.

$13,000
The Land Conservancy of BC
Stabilizing Flow, Improving Habitat
Enhance the Patenaude Creek in the Horsefly River Riparian Conservation Area as a habitat for interior coho. Deactivate an abandoned irrigation system to disconnect this creek and a rearing channel which is acting as a fish trap.

Thompson Region

$50,000
BC Cattlemen’s Association
Farmland – Riparian Interface Stewardship Program (FRISP)
Provide agricultural community with technical information, advice, training, project prescriptions, cost estimates, mediation with regulatory agencies and other support for riparian enhancement and related waste management.

$48,000
Boothroyd Indian Band
Nahatlatch Rearing Channel Access Improvement and Culvert Assessment
Remove obstructions to fish movement. Build beaver controls. Improve access to rearing/spawning channels at two locations in the Nahatlatch River watershed.

$35,000
Bonaparte Watershed Stewardship Society
Streambank Restoration
Restore nine coho habitat sites that are critically eroding. Build local support for improved riparian management practices.

$30,000
Habitat Salmon River Watershed Society
Monitoring
Complete a database of over 400 streambank restoration works undertaken since 1992, by reviewing, digitizing and e-filing archived photos by site, and by describing each site history, age, and condition.

$22,000
Habitat Cayoose Creek Indian Band
Fraser and Seton Rivers Fish & Wildlife Corridor
Restore a rare low-lying riparian corridor and related sites on the Seton River to benefit salmon and other species-at-risk. Build awareness and capacity for stewardship.

$15,000
Habitat Secwepemc Fisheries Commission
Groundwater Habitat Interactions for Interior Fraser Coho
Conclude a 5-year study on the use of groundwater upwellings by coho in times of thermal stress, a study with implications for groundwater management.

$13,000
Thompson Rivers University
Research into Control Methods for Invasive Yellow Perch
Study movement and feeding behavior of invasive yellow perch to inform methods of controlling them. Test whether artificial spawning substrates can be installed and then removed to kill the eggs.

$10,992
Habitat Nicola Tribal Association
Coldwater River Restoration of Structures to Protect Investments in Habitat Maintain and protect in excess of $150,000 of investments in restored habitat, contributing to the resilience of the Coldwater River ecosystem and eventual recovery of Interior Fraser Coho and Chinook.

For a list, a map and descriptions of projects funded by FSWP throughout the Fraser Basin over its six years of operation, see the project section of www.ThinkSalmon.com

——————————————————————————————-

CELEBRATE BC DAY: SAVE 10% AT FIREFLY FINE WINES