Dockside Restaurant to host Big Lou’s Butcher Shop BBQ on Labour Day; The GLOWBAL COLLECTION announces changes at Sanafir; Save the date for Dinner in the Park; Chef Dale MacKay closes ensemble and ensembleTap restaurants; LFNG: Free my grapes!; Sunday Night Jazz at Pourhouse; Gourmet dinner & auction celebrates 40 years of life-saving work by Whistler Search & Rescue volunteers; Toast to the Coast – an elegant celebration of conservation
Labour Day is the traditional wrap-up to summer and Dockside Restaurant and Big Lou’s Butcher Shop are again teaming up for a BBQ to celebrate the last long weekend of summer. On Monday, September 3rd, from 12-5pm, the grill will be fired up on the award-winning Dockside patio serving locally-sourced creations from Big Lou’s Butcher Shop.
To honour the history of Labour Day, which originated in Toronto nearly 150 years ago, the BBQ menu includes definitive Toronto-themed favourites made with the best local BC ingredients. Dishes like the brand new house-cured Peameal Bacon sandwich, a classic Italian Chorizo sausage and Jerk Spice Fraser Valley chicken wouldn’t be out of place at any Labour Day picnic in the Big Smoke. Complimented by a wide range of fresh sides and served on Dockside’s spectacular patio, it’s a perfect way to celebrate Labour Day.
The BBQ costs $18 per person for a loaded plate of BBQ and sides and, of course, Dockside’s fresh in-house brewed signature beers are a perfect match for the BBQ. Servers are always ready to make a recommendation.
For more information on Dockside Restaurant, visit www.docksidevancouver.com and for more information about Big Lou’s Butcher Shop, visit www.biglousbutchershop.com.
Big Lou’s Butcher Shop at Dockside Restaurant BBQ Menu
Peameal Bacon Sandwich
Served on a fresh Portuguese bun
Sloping Hills Pork Chorizo Sausage
Jerk Spice Fraser Valley Chicken Breast
Rubbed with housemade Jerk Spice
Sides include:
Dockside Caesar with Charred Lemon, Grilled Croutons and Bacon
Seven Leaf Salad with Grape Tomatoes, Sweet Peas & Honey Lavender Vinaigrette
Devilled Egg Potato Salad
Buttered Chilliwack Corn
Fresh Sliced Watermelon
$18 per person
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THE GLOWBAL COLLECTION ANNOUNCES CHANGES AT SANAFIR
Vancouver, BC (August, 2012): The GLOWBAL COLLECTION, a company known for embracing and leading change on the Vancouver dining scene is at it again. Sanafir, the company’s sultry Granville Street dining destination will be undergoing a $450,000 renovation and will re-open this fall with an entirely new concept.
“Sanafir brought cultural interest to Granville Street and indulged my family heritage through food and decor but change is equally alluring,” says Yacoub. “We are excited by this new direction and are looking forward to announcing details soon.”
Diners are invited to get their fill of Silk Route-inspired food and drink for the last 12 days, at which time Sanafir will officially close its doors to the public.
All that was celebrated at Gong Shows, Harem Nights and evenings of Hedonism will be brought together for one last Silk Route celebration on Saturday, September 1.
Guests can rock the Kasbah from 6:30pm onwards.
Please click here f
or more details: Silk Route Celebration Details
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IK2GO HORNBY NOW OPEN
The GLOWBAL COLLECTION announces a second location for popular IK2GO with take-out and dine-in options
Vancouver, BC (August 22, 2012): Following the success of its first Italian Kitchen To Go, aka IK2GO located on Alberni Street, The GLOWBAL COLLECTION announces the opening of its latest take-out counter and eatery, IK2GO Hornby, located at 1328 Hornby Street.
The new south-side downtown location continues the tradition of authentic Italian ‘tavola calda’ or casual eateries in busy urban centres. The new location, aligned with the Hornby Street bike line, features a casual self-serve counter and 40-seat space, making it the perfect place for a quick take-out or leisurely dine-in meal.
Start mornings with a cup of robust coffee with freshly baked scones, pastries and breakfast sandwiches. Lunch and dinner menu options include a variety of antipasti, charcuterie, salads, soups, specialty paninis, and strombolis baked to perfection.
For an exceptional on-the-go culinary experience, IK2GO Hornby also offers hearty pastas and an array of traditional meat, seafood and poultry dishes, such as Veal Milanese, roasted chicken and salmon, all made with the best imported and local products. Family-sized portions are available for purchase as well.
IK2GO Hornby operates Monday to Friday from 8am-9pm; Saturday from 8am-5pm. The restaurant is closed on Sunday.
Check out IK2GO Hornby on The GLOWBAL COLLECTION Blog: glowbalgroup.com.
About The GLOWBAL COLLECTION
About The GLOWBAL COLLECTION The GLOWBAL COLLECTION is comprised of seven restaurants: glowbal grill steaks & satay, COAST Restaurant, Italian Kitchen, Trattoria Italian Kitchen, SOCIETY, Black+Blue and IK2GO; and two lounges: AFTERglow and O Lounge. 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. glowbalgroup.com
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SAVE THE DATE FOR DINNER IN THE PARK
Where: “Seasons in the Park” at Queen Elizabeth Park
Phone: 604.874.8008
When: Wednesday, September 12, 2012; 6-9pm
Why: To raise money for KidSport Vancouver. KidSportTM provides support to children in order to remove financial barriers that prevent them from playing organized sport – ‘So ALL Kids Can Play!’
Entertainment: Live music will be performed by The Acoustic Groove
Tickets: Tickets can be purchased through the KidSport website for $165 per seat
If you have any items you would like to donate to the silent auction please email dinnerinthepark@kidsportvancouver.ca
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TOP TABLE GROUP CELEBRATES FASHION’S NIGHT OUT
The Toptable Group is proud to announce its participation in Vancouver’s first Fashion’s Night Out! On September 6th, we will be amongst Vancouver’s top retailers and restaurants celebrating the start of the autumn season and getting people excited about new season trends and flavours!
MENU OF EVENTS
Champagne + Seafood at Blue Water Cafe
Celebrating Fashion Night Out in Yaletown? Blue Water Cafe has put together the ultimate shopper’s fix – a chilled seafood platter paired with a glass of bubbly! For all those in the shopping mood – our Blue Water Cafe cookbook will be available for purchase, autographed by Chef Frank Pabst.
Seafood Platter + Bubbly for Two – $45
Blue Water Cafe Cookbook – $45
Cocktails by Design at West
The Worlds’ Most Imaginative Bartender, David Wolowydnik, will be mixing up exclusive fashion-inspired cocktails to mark the evening; guests can expect an assortment of unique cocktail options inspired by new season trends!
The Fashion-Forward Macaron at Thierry
Calling all Fashionistas – Chef Thierry and his team will craft The Fashion-Forward Macaron, made especially for Fashion Night Out. Open until Midnight, the shop will be buzzing with bubbly, sweets and a wide array of products to take home!
CinCin Celebrates Fashion Night Out!
Located in the heart of the shopping district, Chef Andrew Richardson and his team will be making a special Truffle Pizza to mark the beginning of Fall! Paired with signature house cocktails and delicious wines – it will be the perfect destination to rest your feet and celebrate Vancouver’s first Fashion Night Out!
For more info, visit: toptable.ca
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CHEF DALE MACKAY CLOSES ENSEMBLE AND ENSEMBLE TAP RESTAURANTS
August 27, 2011 – Vancouver, BC – Top Chef Canada Winner Dale MacKay, best-known for his fierce competitiveness, confirms that he is throwing in the proverbial towel and closing both of his Vancouver restaurants. MacKay, who opened ensemble restaurant and bar and ensemble Tap (eTap) in 2011 after winning season one of Food Network Canada’s Top Chef Canada loves ‘Food City’ but can’t make traditional restaurant business math work in what he calls ’Top Rent Canada’. The dinner service offered this past Saturday at ensemble on Thurlow Street and at ensemble Tap on Smithe Street, was the final service for both restaurants.
“I learned quickly that opening a restaurant in the heart of Vancouver is something I should have done after building my business and expansion capital in markets that support my restaurant business plan. As it is in the Vancouver core, with the rents being so high and the market saturated with fabulous restaurants, I’d have to subsidize both operations far longer than makes good business sense – plus I have a young son to raise and he remains my priority.”
MacKay admits that, he should have started in one of the lower rent districts on the margins of the city, where many new restaurants are springing up and where the edgy qualities of transition create a more relaxed culture. “I’m willing to fall on my own sword and admit I was wrong. If seasoned restaurateurs like Daniel Boulud find it unprofitable to compete in Vancouver, it was bold of me to think I could make the math work any better. As the ‘for lease’ signs started going up all around me on Robson, I saw the writing on the wall and had to ignore my ego and make the best decision for myself and for my son.”
Unlike many new restaurateurs, MacKay didn’t spend exorbitantly on remodeling or kitchen equipment, or even advertising. “Even so, in hindsight, I should have raised more investment capital, so that I could expand sooner to help subsidize Thurlow and Smithe, or self-subsidize for a longer stretch of time. It was also a mistake to expect, in a city like Vancouver, where residents have several established favourite restaurants and so many recreational and cultural options that take them out of restaurants entirely, an enduring market for a new fine dining caliber concept like ensemble, even at entry-level prices, and even if it is offered in a casual setting.”
The Top Chef Canada experience exposed Chef MacKay to more than the media spotlight and an opportunity to become a restaurateur. “Being front of house in my restaurants and on tour for the network and for sponsors taught me so much about Canadians and really opened my eyes to our food and restaurant culture – saturated in major centres and sadly under-represented in most secondary and smaller markets. I’d like to see that change someday soon, but for now I will concentrate my attention on several culinary efforts that I’ve been chipping away at since winning Top Chef Canada and also catch-up on some consulting projects.”
Harder of course than closing the doors of ensemble and ensemble Tap, will be parting daily company with his restaurant family. “I can’t say enough good things about my staff – many of whom have been with me four or five years. They are the most loyal, hard-working, positive group of people, and without their encouragement and support I would never have made it this far, or perhaps even dared to try. To my friends, industry partners, food media and restaurant clients, I would like to say a ‘huge’ thank you for the fabulous Tweets, posts and messages. Thank you for your confidence, support and good wishes, and thank you for understanding my decision.”
Chef MacKay will remain a major culinary presence in Vancouver. MacKay can’t comment yet on what the near future brings but he will keep followers informed via his Facebook Page at http://www.facebook.com/chefdalemackay or personal website www.chefdalemackay.com (going live this week).
About Chef Dale MacKay
Chef MacKay’s resume, like his culinary style, is condensed and flavourful. Highlights include time spent as a private chef in Italy; as Executive Chef at an exclusive BC resort; protégé to Chef Gordon Ramsay at his restaurants in Tokyo, New York, and London; then as Executive Chef of Lumière, Vancouver’s Five Diamond, Four Star, Relais Gourmand establishment managed by New York Chef Daniel Boulud’s Dinex Group. At the age of 27, MacKay made culinary history as the youngest Grand Chef Relais & Chateaux in the world.
In July, 2011, he was voted Canada’s Top Chef, by the judging panel of Food Network Canada’s inaugural season of Top Chef Canada, which aired nationally (MacKay made history once again when the 13-episode series became the highest rated program in network history). When Chef MacKay is not in the restaurant kitchen, he and his son Ayden keep busy doing homework, exploring city restaurants, and visiting family and friends. MacKay is committed to passing his good fortune forward, mentoring at-risk youth, and working with aspiring young chefs.
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LFNG: FREE MY GRAPES: THE LAWS ARE CHANGING!
While Canada is not known for its progressive alcohol laws, we are thrilled to report that 2 recent law changes are making it easier for wine consumers across Canada (and within BC) to enjoy BC wines.
Free my Grapes! – The passing of Bill C-311 in June, has opened up the possibility of shipping wine to consumers across Canada. Previously, thanks to an antiquated law dating back to prohibition, it was illegal for Canadians visiting BC to take their wines back to their home provinces. Now, that law has changed, so transporting our wines and ordering online has become even easier. Imagine, Canadians drinking Canadian wines… legally!
Shipping across Canada (to most provinces) is only $25/case and FREE for Preferred Shareholder wine club members.
BYOW – Law changes have recently allowed BC restaurant go-ers to bring their own bottle of wine into many restaurants who charge a modest corkage fee. Do you have a bottle of older Portfolio that you’d like to share with friends at dinner? Or just pick up a bottle at a local wine store on your way. Here’s a list of restaurants and related corkage fees.
Enjoy any of our summer releases to celebrate these law changes. Order online or call the winery at 250.493.8466 and we’ll ship direct to your door.
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For more info, visit: pourhousevancouver.com
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GOURMET DINNER & AUCTION CELEBRATES 40 YEARS OF LIFE-SAVING WORK BY WHISTLER SEARCH & RESCUE VOLUNTEERS
August 21st, 2012, (Whistler, BC) – Whistler Search and Rescue Society (WSAR) will recognize 40 years of commitment to searching and saving lives at their thirteenth annual gourmet dinner and auction, “Wine’d Up”, to be held on Saturday, October 13th, 2012.
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.
Five of Whistler’s renowned Executive Chefs return once again, each to create a dish with flavours to complement and enhance the selection of fine wines being generously donated this year by The Wagner Family of Wine.
· Chef James Walt, Araxi Restaurant and Bar – paired with
2010 Conundrum White Wine
· Chef Steve Bjormark, Whistler Blackcomb – paired with
2009 Mer Soleil Silver Chardonnay
· Chef Grant Cousar, Whistler Cooks Catering – paired with
2010 Meiomi Belle Glos Pinot Noir
· Chef Vincent Stufano, Fairmont Chateau Whistler – paired with
2009 Caymus Napa Valley Cabernet Sauvignon
· Chef Tory Martindale, Four Seasons Resort Whistler – paired with
2010 Conundrum Red Wine
In addition to sensory delights of food and wine, guests will enjoy participating in both live and silent auctions throughout the evening, auctions loaded with exciting items generously donated by businesses and individuals in Whistler and throughout B.C.
“Wine’d Up is the single largest source of revenue for our very busy volunteer Team,” says Brad Sills, Founding Member and Director of WSAR. “Without the support of all the persons who contribute to making this event the success that it is, Whistler SAR would simply not be in a position to fulfill its mandate. The shear cost of maintaining rescue quality equipment and training regimes is a constant burden in the face of uncertain funding sources. We are all so privileged to live in a community that recognizes the need for this service.” Since this event started in 2000, just over $380,000 has been raised.
A Brief Note About Caymus Vineyards, Chuck Wagner, and The Wagner Family of Wine
In 1972, Chuck Wagner joined his parents, Charlie and Lorna, when they decided to bring their home winemaking talents into the world of professional vintners and established Caymus Vineyards. Caymus Vineyards holds the unique honor of having Wine Spectator magazine name Caymus Special Selection Cabernet Sauvignon “Wine of the Year” – not once, but twice. The Wagner family has expanded their fifth-generation farming and winemaking from Napa Valley into the cool, coastal regions of California. Chuck is joined by his sons, Charlie Wagner II – winemaker of Mer Soleil Chardonnays, Joseph Wagner – viticulturalist and winemaker for Belle Glos Pinot Noirs, and daughter, Jennifer. The ever-popular Conundrum brand rounds out the portfolio that is The Wagner Family of Wine.
Tickets for “Wine’d Up” are $160 + HST and go on sale September 1st through Whistler Blackcomb Reservations at 1-800 766 0449. Recommended attire is smart western/smart casual.
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TOAST TO THE COAST – AN ELEGANT CELEBRATION OF CONSERVATION
What :: Toast to the Coast 2012
When :: Friday October 12, 2012 from 7:30pm – 11:00pm
Why :: Join over 550 foodies and wine lovers in support of the Vancouver Aquarium’s conservation, education and research efforts. Toast to the Coast transforms the Aquarium into a spectacular after-hours experience, and 100 per cent of proceeds support the Aquarium’s commitment to effecting the conservation of aquatic life and our waterways.
Graze on exquisite canapés from leading Ocean Wise restaurants, sample the best of B.C.’s local wines, enjoy live music from DJ Leanne and leave with chic items from the silent auction and fashion showcase.
Who :: Participating restaurants include: Terra Breads, YEW Restaurant + Bar, The Sonora Room, The Sandbar, Miradoro Restaurant, the Donnelly Group, Oyster and Wild Rice. Participating wineries include: Hillside Winery, Tinhorn Creek Vineyards, Covert Farms Estate Winery, Poplar Grove, Red Rooster Winery, Quals’ Gate, Fort Berens Estate Winery and Blasted Church Vineyards.
How :: Tickets are $95 and available online at http://www.vanaqua.org/fundraising-events/tttc.
