Two Chefs and a Table expands to Richmond; YEW restaurant + bar Launches new seafood concept; Mission Hill Family Estate celebrates the Fall Okanagan Wine Festival; Araxi celebrates 30 years at Whistler’s Cornucopia; The GLOWBAL COLLECTION
Going Global: September features; BCHF matches funds for those in need – October to be Tip Out To Help; Month; Mission Hill tasting at Seasons in the Park; Thai House restaurant celebrates 25 years; Teahouse tasting: Oysters in the park; Innaugural release of Quails’ Gate 2008 Pinot Noir Dijon Clone Selection; Gourmet dinner and auction supports Whistler Search and Rescue volunteers; Seventh annual ChefmeetsGrape
TWO CHEFS AND A TABLE EXPANDS TO RICHMOND
Two Chefs and a Table is pleased to announce that it will be expanding operations to Richmond with the opening of Two Chefs Richmond at 3331 Viking Way. The new location will serve the as both a locals’ favourite stop for breakfast, lunch and after work, a private events centre and as a commissary kitchen for Two Chefs and a Table, Big Lou’s Butcher Shop and other partners.
Two Chefs Richmond will have a 65 seat dining room which include a 22-person communal table, an open kitchen, a 12 seat bar and a 22 seat private dining room for meetings. The Richmond menu will feature Two Chefs’ classics like grass fed burgers and mac’n’cheese alongside a range of new appies and a craft beer program built around partners like Saltspring Ales and other local favourites. “When we first saw the location, we thought that we’d only need a few renovations to turn it into a hidden gem,” said Two Chefs and a Table partner Allan Bosomworth.
Located in a busy industrial area, the new location will be a magnet for lunch business and the 20 seat Coffee and Sandwich counter will feature a line of signature Big Lou’s sandwiches alongside a line of new grab and go sandwiches, housemade soups and fair trade coffees all ready for quick, tasty eat-in or takeout service.
Two Chefs and a Table has long specialized in buyout and private events and the new location in Richmond will have even greater capacity to serve the local market with a private dining room and flexible layouts that are ideal for corporate events, team events and weddings.
“We’ve been looking at ways to grow Two Chefs and a Table for some time now and this Richmond opportunity made sense on a lot of levels,” said Two Chefs partner Allan Bosomworth. “The commissary kitchen will be a huge asset for all of our projects and the Richmond location will help introduce us to a whole new group of customers. We’re excited to get the renovations completed and open the doors.
An opening date for Two Chefs Richmond will be announced in the near future.
For more info, visit: twochefsandatable.com
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ARE YEW READY FOR A SEA OF CHANGE?
YEW RESTAURANT + BAR LAUNCHES NEW SEAFOOD CONCEPT
YEW restaurant + bar is set to become the city’s premier seafood restaurant, delivering exceptionally delicious cuisine, great wines, innovative cocktails and a fun, welcoming environment for guests — all wrapped in legendary Four Seasons service.
“Why seafood? Our guests just love it! With nearly 70 percent of customers ordering seafood the change just makes sense,” says Four Seasons Hotel Vancouver, Regional Vice-President and General Manager, Robert Cima. “We have answered the call with an exciting move to a concept that delivers simple, local, ultra fresh, and sustainable seafood infused with our own sense of whimsy and fun.”
Guests will be welcomed by a gorgeous new RAW bar, seafood-inspired menu, a few nips and tucks
in the restaurant and brand new Executive Chef Ned Bell to anchor the shift. Bell brings his culinary philosophy of ‘Globally Inspired, Locally Created’ to the mix creating both classic and innovative plates.
“We cannot wait to welcome guests to the brand new YEW,” says Cima. “We’re confident they will be hooked!”
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YEW BAR’S JUSTIN TAYLOR WILL JET TO FRANCE THIS FALL TO REPRESENT OUR NATION
Last month, YEW restaurant + bar’s Head Bartender, Justin Taylor mixed up his magic for the 2011 Iron Bar Competition.
This annual contest of mixers and shakers attracts the city’s top cocktail crafters with 39 bartenders taking part. The assignment: prepare and present the best original sparkling cocktail featuring Giffard’s new Violette Liqueur. Six local judges had the enviable job of tasting through the various interpretations. Justin Taylor’s perfectly named, ‘Elizabeth Taylor’ nabbed second place!
Four Seasons Hotel Vancouver and YEW restaurant + bar are very proud to announce that Justin will be jetting off to France to represent Canada in the Giffard International Cocktail Challenge in October.
To make your own Elizabeth Taylor, click here for the winning recipe.
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NED BELL JOINS FOUR SEASONS HOTEL VANCOUVER AS EXECUTIVE CHEF
One of Canada’s foremost culinary talents and homegrown chefs has taken over the burners at Four Seasons Hotel Vancouver.
‘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. “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.
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 an 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.”
For more information, visit: yewrestaurant.com
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MISSION HILL CELEBRATES THE FALL OKANAGAN WINE FESTIVAL
Winery set to host trio of unique epicurean events during the 10-day fete
West Kelowna, British Columbia (September 8, 2011): Make Mission Hill your harvest haven during the Fall Okanagan Wine Festival, September 30 – October 9. The winery with a view to thrill will unveil the highly anticipated 2008 vintage of its signature wine, Oculus, and present two special dinners during the festival — the 9th Annual Epicurean Dinner with culinary guests Oliver & Bonacini Restaurants, and the Favourites of the Terrace Dinner.
In addition, guests to the winery will be privy to a beautiful large-scale sculpture exhibit, courtesy of Parisian artist Nathalie Decoster. The Mission Hill exhibition marks the first public installation in Canada by Ms. Decoster. The sculptures, made from bronze, stainless steel and concrete, will be on display until mid-October.
For more information regarding events at Mission Hill during the Fall Okanagan Wine Festival, and to make reservations, please visit: missionhillwinery.com/guest_experience/wine_festival or call 250.768.6483.
Fall Epicurean Dinner with Oliver & Bonacini Restaurants
Mission Hill Family Estate’s 9th Annual Epicurean Dinner, welcomes one of Canada’s leading fine dining groups, Oliver & Bonacini Restaurants, for an evening in the winery’s exclusive Chagall Room. The culinary brigade of Toronto’s top concept restaurants, including critically acclaimed hot spot Canoe, will join Executive Winery Chef Matt Batey for an inspired collaboration of metropolitan and wine country cuisine. The evening will feature signature dishes from some of Canada’s most celebrated kitchens, expertly paired with award-winning wines from the Mission Hill Family Estate portfolio.
Fall Epicurean Dinner with Oliver & Bonacini Restaurants
Estate Chagall Room
Saturday, October 1
6:30 pm
$165 plus taxes (Reception + Six Courses)
Favourites from the Terrace Dinner
The Terrace is known for its seasonal menus, which take advantage of the best and freshest ingredients throughout the year. The Favourites from the Terrace Dinner will focus on just that — stand-out dishes served at the Terrace during the fall. Held in the Chagall Room, the dinner will be hosted by Executive Winery Chef Matthew Batey, who will lead guests through a tasting menu featuring seasonal fare. Each course will be paired with one of the Mission Hill’s internationally acclaimed wines. Wine country casual attire is kindly suggested.
Favourites of the Terrace Dinner
Estate Chagall Room
Saturday, October 8
6:30 pm
$135 plus taxes (Reception + Five Courses)
Oculus Day
On Saturday, October 8, Mission Hill will release the 2008 vintage of its signature Bordeaux-inspired wine, Oculus. Be among the first to obtain the coveted vintage prior to its spring 2012 release. Visit the Oculus Salon and enjoy a unique and rare opportunity to experience a Five Vintage Oculus Vertical Tasting with a Sommelier ($15 per person). Renowned winemaker John Simes will also be available in the Wine Shop to personalize bottles of Oculus.
Oculus Day
Wine Shop & Oculus Salon
Saturday, October 8
12:00-4:00 pm
For more info, visit: missionhillwinery.com
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BIG GUNS: ICONS OF THE WINE WORLD
Exclusive winemakers’ dinner salutes the
world’s outstanding wine regions and producers
Friday, November 11th @ 6:00 p.m., $250
Whistler, B.C. (September 8th, 2011) – Celebrating its 30th anniversary, internationally acclaimed Araxi Restaurant will unveil its most ambitious Big Guns Winemakers’ Dinner yet: Icons of the Wine World.
On Friday, November 11th, during Cornucopia: Whistler’s Celebration of Wine and Food, 10 stellar wineries will represent the world’s outstanding wine regions. Hand selected over the past year by wine director, Samantha Rahn, each of the wineries has received critical praise from around the globe.
Executive chef James Walt will create a distinctive eight course menu that showcases the excellence of Pemberton Valley’s autumn harvest, with each plate meticulously matched to these prized wines:
Taittinger ‘Comtes de Champagne’, Blanc de Blancs, 2000 (Champagne, France)
The flagship and most prestigious wine from Taittinger.
Joseph Drouhin Chablis Les Clos Grand Cru, 2002 (Chablis, France)
A classic wine from a powerful Grand Cru and an excellent vintage.
Grgich Hills Chardonnay, 2008 (Napa Valley, USA)
Celebrating 35 years since Mike Grgich’s chardonnay famously won
‘The Judgment of Paris’.
Michele Chiarlo ‘Cerequio’ Barolo, 2004 (Piemonte, Italy)
An outstanding producer; one of the top ‘cru’ vineyards in Barolo.
Remelluri Rioja Gran Reserva, 1999 (Rioja, Spain)
Made by one of Spain’s most highly regarded winemakers, Telmo Rodriguez,
at this ancient estate with centuries of winemaking history.
Catena ‘Alta’ Malbec, 2006 (Mendoza, Argentina)
From Argentina’s ‘First Family of Wine’, this is blended from the most prime,
high altitude vineyard blocks.
Mission Hill Oculus, 2007 (Okanagan Valley, Canada)
Representing proprietor Anthony Von Mandl’s vision for the Okanagan Valley
and his family estate.
Inglenook ‘Rubicon’, 2008 (Napa Valley, USA)
This powerhouse wine celebrates the return of the name Inglenook to the Rubicon Estate.
This evening will be the official release of the new vintage.
St. Urbans-Hof Riesling, Leiwener Laurentiuslay Spätlese, 2006 (Mosel, Germany)
Only 100 cases were made of this highly rated treasure from an all-star producer.
Quinta do Noval Port, 20 Year Old Tawny (Portugal)
Elegant, complex tawny from one of the leading historic and innovative
Port houses.
Tickets are $250 per person and available for purchase online.
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Bubbles + Oceans Afterparty
Saturday, November 12th, 9:00 p.m. – 2:00 a.m., $155
After CRUSH complete your evening at Araxi’s famed Bubbles + Oceans Afterparty, a chance to let go in the heart of Whistler Village. In celebration of Araxi’s 30th anniversary, join us for an unforgettable night of brilliant seafood and deluxe bubbles from an unprecedented showing of 30 of the world’s top Champagne and sparkling wine houses.
Executive chef James Walt will showcase an impressive selection of finely crafted canapés and his plateaux de mer, offering the finest freshly shucked oysters, sushi and Tofino Dungeness crab. This don’t miss party at Whistler’s premier restaurant is one of the festival’s hottest tickets!
Tickets are $155 per person and available for purchase online.
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THE GLOWBAL COLLECTION: GOING GLOWBAL SEPTEMBER FEATURES
Vancouver, BC (September 12, 2011): Summer may be going, going, gone, but The GLOWBAL COLLECTION and its Going Global monthly feature menus have all you need to ease into fall.
From September 15 – 23, COAST, Sanafir, Italian Kitchen, Trattoria and SOCIETY, are dishing up spiffy new promo menus, perfect for autumn get-togethers. Enjoy three courses for a prix-fixe meal, or mix and match your favourites a la carte.
As for glowbal grill steaks & satay, the new Executive Chef, Jason Vallee, is mixing things up in the kitchen and recently debuted new lunch and dinner menus. Perennial favourites such as the spaghetti and Kobe beef meatballs have remained on offer. The classics have been tweaked. And Chef Valle has incorporated innovative additions as well.
Whatever you’re in the mood for — from buttermilk chicken satays to Chicago-style hot dogs, Haida Gwaii halibut to apple and fig cake – there is something to dig and dig into at every GLOWBAL destination.
glowbal is turning over a new leaf with updated lunch and dinner menus. New and notable items include: lobster potstickers with carrot ginger reduction and fried Thai basil; tuna tartare with guacamole, tempura chilis, crispy shallots and bok choy; baked rigatoni with bolognese and parmesan gratin; and many more delicious dishes.
It’s official, COAST has fallen hook, line and sinker for Haida Gwaii halibut. The versatile fish plays a starring role throughout the September menu, including halibut carpaccio and smoked halibut soup to start. Entrées include grilled halibut served with melted walla walla onion, corn and mushroom ragout, and potato crisp; seared Haida Gwaii halibut served with english pea, lemon mascarpone, mint risotto, frisee salad; and warm halibut salad with salsa verde, shaved fennel, cucumber, mixed olives, pickled red onion salad, and confit garlic. Sweeten the pot with dessert of apple and pear strudel.
At Sanafir, all roads lead to Morocco. Haira soup and Moroccan date and couscous salad start the journey. Next, select from larger plates including Moroccan barbecued chicken served alongside carrot, orange and radish salad, or spiced lamb with kidney bean and tomato ragout. For dessert, cozy up to the Moroccan spiced poached pear with nutmeg yoghurt sauce.
Italian Kitchen showcases cuisine from the Venezia region of Italy and proves that the apple never falls far from the tree – or menu in this case – with the juicy fruit adding zing to everything from the lobster salad and onion soup starters to the black cod and jumbo prawn entrées. The sbrisoletta (apple and fig cake) dessert is tossed with toasted pine nuts and drizzled with Italian caramel.
Trattoria shouts-out the southern Italian region of Campania. Starters include a mozza’ carroza (fried mozzarella sandwich) or peperone ripieno (sweet peppers stuffed with beef, herbs, parmesan cheese with baby arugula salad). Heartier fare can be found in the seafood pizza (mussels, prawns, salmon, olive oil, tomato and fresh herbs) and gnocchi napoletana (gnocchi, fresh tomato sauce, basil fior di latte) entrées. Sweet ricotta cannoli caps the meal.
Channel your inner Blues Brother and visit SOCIETY for a taste of its ‘Windy City Diners’ menu. Spinach and artichoke dip and an iceberg wedge salad are offered as starters. Entrées include the “Chicago-style” hot dog piled high with house-made green relish, chopped onion, fresh tomatoes and mustard, or the chicken vesuvio (forno-roasted half chicken, herb roasted scalloped potatoes and greens peas). Finish the meal with a rich chocolate brownie topped with vanilla ice cream, chocolate sauce and peanut brittle.
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/.
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UPCOMING EVENTS AT LEGACY LIQUOR STORE
NIK WEIS RIESLING TASTING
Saturday, September 17 6:30pm – 8:30pm
A truly Riesling focused tasting and pairing, you will be shocked and amazed at the differences between each and every single one! Join Owner Nik Weis as he walks you through his different Rieslings paired with tasty treats.
2010 Urban Riesling New vintage
2009 Ockfener Bockstein Kabinett Riesling New vintage
2007 Piesporter Goldtropfchen Spatlese Riesling
Tickets are $20 a person and available for purchase here.
30 tickets available.
WHAT’S IN A CASK?
Tuesday, 7:00 to 8:00 pm Sep 20, 2011
Bob Kyle is back to host another fantastic Scotch tasting. If you missed his sold out event when we first opened, now is your chance to pick up tickets to hear this entertaining importer speak!
It is conventional wisdom that over 50% of the Character of the dram derives from the maturation in the cask. Therefore today the whisky industry takes significant time in cask selection and cask management. Each Cask contains its own unique DNA, therefore Single cask bottlings retain their own particular flavour characteristics.
This tasting allows the “taster” to examine these unique changes in flavour and taste profiles when directly comparing a single cask bottling and a release from the same distillery. The following whiskies will be sampled
Laphroaig Quarter Cask
Old Malt Islay Collection
Glen Garioch 12 YO
Glen Garoich Old Malt Cask
Tomintoul 14 YO
Old Malt Tamdu 21 YO
$50/ticket 30 seats available. Purchase tickets here.
GLENFIDDICH SEMINAR
Tuesday, 7:00 to 8:00 pm Sep 27, 2011
Join Bruce Mackenzie as he leads an educational seminar on the whiskies of Glenfidddich. Focus will be on the 12, 15, 18 and 21 year old. Learn the history of the distilery, and enjoy samples of the Glenfiddich lineup. Light tapas will be provided.
About Bruce Mackenzie:
Bruce worked for the BC Liquor Board for 25 years, most of which as a Portfolio Manager before his retirement in 2002. During his tenure at the Liquor Board Bruce was in charge of selecting and purchasing spirits and fortified wines for the BC consumer. Bruce has travelled and tasted extensively in Scotland, France, Italy, Portugal, Spain, Germany, Switzerland , Mexico and the US. Being of Scottish heritage Bruce has a special love for Malt Whisky.
20 seats available, $15/ticket. Purchase here.
For more info, visit: legacyliquorstore.com
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BRITISH COLUMBIA HOSPITALITY FOUNDATION MATCHES FUNDS FOR THOSE IN NEED – OCTOBER TO BE TIP OUT TO HELP MONTH
September 1, 2011 (Vancouver, BC) – As part of its efforts to help those employed in the BC hospitality industry who are experiencing financial difficulty, the British Columbia Hospitality Foundation (BCHF) matches the monies raised at fundraisers.
The BCHF has already helped eight individuals and their supporters since its inception in 2006 by matching funds to $5000. Below are examples of two recent events that have benefitted.
• Coquitlam’s Frog & Nightgown Pub hosted a fundraiser that included an auction and a $10 burger & beer special. The event raised over $10,000 for Sherry Winstanley; BCHF contributed an additional $5,000.
• The first annual “Giving Charlie a Chance” event, supporting the son of Gotham Bar’s manager Steve Schmietenknop, was hosted by Yagger’s. Ticket sales, donations, 50/50 draws and a silent auction raised over $10,000; BCHF contributed an additional $5,000.
October is Tip Out To Help Month: BCHF is starting a fundraising program this October: called Tip Out To Help, the program encourages members of the hospitality industry to raise funds however they please and donate them to BCHF to help their colleagues in need. Some easy examples of fundraising ideas are staff donating a twoonie per shift, management donating a % of sales, and/or team fundraisers. Every twoonie means something.
People are encouraged to join the movement and register a team at www.tipouttohelp.com
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MISSION HILL TASTING AT SEASONS IN THE PARK
TUESDAY, SEPTEMBER 6TH, 2011
6:00PM – 7:30PM
Jason Myren of Mark Anthony Wine Merchants
will be presenting the newest vintages of some of BC’s
most sought after wines from Mission Hill Family Estate,
located in the heart of the Okanagan Valley wine country.
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2009 PERPETUA
2008 COMPENDIUM
2008 QUATRAIN
2008 OCULUS
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Canapés will be specially prepared to
accompany and complement the select wines.
Join us for an experience in unique, BC wine and delicious food!
$25 per person
Not including taxes & gratuity
For tickets and more information please contact
604.874.8008 or seasonsevents@vancouverdine.com
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THAI HOUSE RESTAURANT GROUP CELEBRATES SILVER ANNIVERSARY THIS SEPTEMBER
(Vancouver, BC) Sept, 2011 — Father and son, Patrick and Desmond Chen, are proud to announce that the Thai House RestaurantGroup will celebrate its 25th anniversary this September. What started as a single restaurant on Robson Street in 1986 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, plus the new Pink Elephant Thai on Alberni Street. Along the way, a line of Thai House Curry Sauce was introduced in 2006 and is now available at grocery stores across Canada.
The Thai House Restaurant Group story began when Patrick Chen immigrated to Canada from Hong Kong in 1967. He opened Richmond’s first Chinese restaurant, the Unicorn, on No. 3 Road at Westminster Highway, followed by Pisces Chinese Seafood Restaurant in West Vancouver, then Meridian Chinese Seafood Restaurant near Main and Broadway.
Patrick developed his passion for Thai food on a fateful trip to Thailand in 1985. A year later, during Expo 86, he decided to introduce Vancouver palates to the fare and opened the first (of five) Thai House Restaurant on Robson Street; its name was inspired by the character house that was home to the original restaurant.
Desmond started working at the Thai House in Kitsilano in grade eight as a kitchen helper; he worked his way through the organization learning how to prepare Thai sauces, driving deliveries, and waiting tables as the Thai House empire expanded.
Over the years, Desmond attended annual trips to Thailand with his father and the Thai House chefs including Thai House Restaurant Group’s executive chef, Lek Tendonioe, who has been with them since 1986. Lek received some of her early training at the Oriental Hotel in Bangkok before she began her tenure with the group. During these ventures Desmond developed his own interest and dedication to Thai food and culture, along with desire to introduce Vancouverites to a new approach to Thai food.
The Chens opened Urban Thai Bistro in Yaletown in 2000 which set out to put a fresh and urban spin on Thai food while maintaining authenticity. From its location in burgeoning Yaletown, to new flavors, Urban Thai Bistro set the stage for organization’s next restaurants: Samba Brazilian Steakhouse, Vancouver’s first and only Brazilian Churrascaria Rodizio, opened in 2002; Chilli House Thai Bistro launched on Beach Avenue in 2004; then Charm Modern Thai and Bar in Yaletown in 2008, and most recently Pink Elephant Thai on Alberni in 2011.
For more information and specific social media links please visit www.thaihouse.com.
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TEAHOUSE TASTING: OYSTERS IN STANLEY PARK
TASTING IN THE PARK
WEDNESDAY, SEPTEMBER 14TH, 2011
6:00PM – 7:30PM
Melissa Earle from Oyster Bay Wines Ltd.
will be featuring the following selection of fine wines from
the renowned New Zealand winery, to be paired
beautifully with a line up of fresh oysters.
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Cuvée Brut
Rosé Sparkling
2010 Sauvignon Blanc
2010 Pinot Noir
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A selection of fresh, raw oysters will be chosen to
accompany and complement these Oyster Bay wines.
Join us for an experience in fine wine and fresh seafood!
$30 per person
Not including taxes & gratuity
For tickets and more information please contact
604.669.3281 or teahouseevents@vancouverdine.com
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INNAUGURAL RELEASE OF QUAILS’ GATE 2008 PINOT NOIR DIJON CLONE SELECTION AVAILABLE IN VERY LIMITED QUANTITIES. A MUST FOR EVERY COLLECTOR OF PINOT NOIR
SEPTEMBER 12, 2011 –Quails’ Gate Winery releases it limited production, new label, Pinot Noir Dijon Clone Selection, Vintage 2008. Numerically embossed, the vintage totals 2640 bottles (750ml) with a limit of 2 bottles per purchase. At $55.00, this wine is already selling fast. It is available only through the wine-shop or online at quailsgate.com.
“This wine represents an exclusive blend of the best and oldest Pinot Noir Dijon Clones from our estate” says winery proprietor Tony Stewart. “We’re celebrating 50 Years of growing grapes in 2011 so it was the ideal occasion to release this coveted wine.”
In 1996, the winery planted the first Pinot Noir Dijon clones in Canada. This rooted the noble vine in Canada, establishing Quails’ Gate in the company of the best Pinot Noir producers in the world. Quails’ Gate’s Pinot Noir Dijon Clone Selection 2008 is blended from 12 year old, well-attended, Dijon clone vines 115 and 667. On pour, the intensity of the cherry bright ripe fruit dominates the first impressions of this wine. It has an exceptional long finish, which shows promise ahead for aging potential.
Quails’ Gate has the optimal site for growing Pinot Noir; hence the numerous national and international accolades that the winery has received over the years for its Pinot Noir and other Burgundy rooted viniferous.
The volcanic soils of the Boucherie slopes provide the rugged, well-drained and nutrient rich terrior that best suits the Pinot Noir varietal. That coupled with the Okanagan’s low annual rain falls, longer sunny days and cool nights, certainly provides a unique and beneficial growing conditions for this “high maintenance” varietal. It is a varietal that needs specifics to grow perfectly as it does at Quails’ Gate.
The release of this limited production – Pinot Noir Dijon Clone Selection – is a first ever for Quails’ Gate. Its followers will be those “Pinot Affectionatos” that muse over the tender, intricate and isolating qualities of this commonly referred to “heart-break” grape varietal.
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GOURMET DINNER & AUCTION SUPPORTS LIFE-SAVING WORK OF WHISTLER SEARCH AND RESCUE VOLUNTEERS
September 1st (Whistler, BC) – Whistler Search and Rescue Society (WSAR) is holding its twelfth annual winemaker’s gourmet dinner and auction, “Wine’d Up”, on October 15th, 2011.
Guests at this popular event will enjoy an evening of outstanding food and wine while supporting the critically important work of Whistler’s search and rescue volunteers.
Organizers are delighted to welcome the return of five of Whistler’s renowned Executive Chefs:
· Chef Vincent Stufano, Fairmont Chateau Whistler
· Chef Scott Dolbee, Four Seasons Resort Whistler
· Chef James Walt, Araxi Restaurant and Bar
· Chef Grant Cousar, Whistler Cooks Catering
· Chef Steve Bjormark, Whistler Blackcomb
Each chef will create a dish with flavours to complement and enhance the selection of fine wines poured with each course.
Wines for this year’s dinner are generously being donated by four leading South African wineries: Flat Roof Manor, Moreson, Boekenhoutskloof, and Lammershoek. South Africa’s centuries-old winemaking tradition blends the restrained elegance of the Old World with the accessible fruit-driven styles of the New, creating wines which eloquently express the Cape’s unique terroir. As a special treat, dessert will be paired with Amarula Cream Liqueur.
In addition to sensory delights of food and wine, the event will offer guests a chance to participate in both live and silent auctions throughout the evening with items generously donated by businesses in Whistler and throughout B.C.
The evening is truly a community effort. Whistler-Blackcomb supports this event each year by donating their facilities and staff at Dusty’s Bar & Grill in Whistler Creekside. Whistler Search and Rescue members volunteer their time at the dinner and auction to ensure everyone has an enjoyable evening.
“WSAR is a community driven volunteer organization”, says Brad Sills, SAR Manager, Whistler Search and Rescue Team. “The annual Wine’d Up fundraiser is the single biggest revenue source that WSAR receives. The Team depends on the generous support the Whistler Community has traditionally given at this annual event in order to meet its operational requirements.” Since its inception in 2000 organizers have raised more than $340,000. Brad adds, “WSAR is forever grateful to all the people who organize and support this event”.
Tickets are $160 plus hst and are sold through Whistler Blackcomb – 1-800 766 0449. Suggested attire for this event is smart western gear / smart casual.
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SEVENTH ANNUAL CHEFmeetsGRAPE
- BC Food Designed for BC Wine –
(Kelowna, BC) ChefmeetsGrape, the largest annual celebration of BC VQA wines and local food, is once again coming to Vancouver! On Thursday, September 22, 75 BC wineries will be sharing their new fall releases, perfectly paired with inspired dishes from top Ocean Wise partner restaurants.
This year, guests will enjoy wines from all of British Columbia’s five designated viticultural areas and sample dishes from top chefs from Vancouver, Whistler and the Okanagan. The restaurants in this year’s event, renowned for their delectable wine and food pairings, will compete for the honour of “Judges Choice”, as they each create appetizer-sized portions of a dish using BC ingredients, paired with their selected BC VQA wine. New this year is a critics’ choice raw bar (sponsored by the BC Shellfish Growers Association) featuring wine pairings from top BC wine writers and sommeliers.
With over 250 award-winning Wines of British Columbia, 10 mouth-watering dishes, a critics’ choice raw bar, and the sultry sounds of jazz crooner Heidi McCurdy, this is truly an evening you and your tastebuds will never forget!
Organized by the British Columbia Wine Institute (BCWI), ChefmeetsGrape is proud to support the Vancouver Aquarium Ocean Wise program with 10% of all proceeds going towards their vital conservation efforts. Tickets are $85 (plus HST & s/c), and available through Tickets Tonight at ticketstonight.ca or by phone (604-684-2787).
For up-to-date event details, visit winebc.com.
