The Glowbal Collection announces Fish Shack opening in Fall 2012; Toptable Group announces release of Foxtrot pinot noir ‘The Waltz’; Tuscany regional dinner September 26th at Cibo; Aprons for Gloves fundraiser; Pink Elephant Thai partners with Skinny Girl Cocktails and makes every Thursday ladies night; Autumn arrives at Mission Hill Family Estate; LFNG: invest in large caps; Joseph Phelps wine tasting at Seasons in the Park; Kale & Nori welcomes Kelsey Boudreau to their team; BCHF helps Nanaimo restaurant worker after vicious assault; Chefs announced for Gold Medal Plates Vancouver 2012
THE GLOWBAL COLLECTION TROLLS FRESH WATERS WITH THE ULTRA-CASUAL FISH SHACK OPENING, FALL 2012
New quick-casual eats to shore up the Granville Street food scene.
Vancouver, BC (September 13, 2012): Emad Yacoub and Shannon Bosa-Yacoub owners of The GLOWBAL COLLECTION are going overboard for laid-back, quick fare with their newest spot to eat — The Fish Shack — opening later this fall. With casual, sun-bleached surroundings and a chalkboard menu of satisfying comfort food, The Fish Shack hooks guests with value and fast, fresh fun food from exceptional suppliers. Think daily fresh fish specials, fish & chips, chowder in bread bowls, fish boils, po’boy sandwiches and shellfish galore.
“We are excited by the possibilities of a new down-home direction,” says Yacoub. “This is not fine dining; it is laid-back at every turn, from the jeans-clad service team to the menu to the decor. The Fish Shack is a place to catch a sports game while enjoying a beer and a relaxed meal.”
As for design, the expansive bi-level, 100-seat space is undergoing a renovation led by Vancouver’s BOX Interior Design. Given the concept, a nautical theme is a natural fit. Deep marine-blue walls complement the lifejacket red upholstered banquettes with a quick-trip-to-the docks feel. A blackboard painted wall beside the bar and upstairs above banquette seating, shouts out the daily food specials.
Diners will have to wait with baited breath for further details regarding the new space. Be on the lookout.
About The GLOWBAL COLLECTION
The GLOWBAL COLLECTION is comprised of eight restaurants: glowbal grill steaks & satay, COAST Restaurant, Italian Kitchen, Trattoria Italian Kitchen, SOCIETY, Black+Blue, two IK2GO locations; and two lounges: AFTERglow and O Lounge. A ninth restaurant, The Fish Shack, will open fall 2012. 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.
Limited Production 2010 Blend Exclusive to Toptable Group
Vancouver, BC (September 12, 2012) – Toptable Group is pleased to announce the release of Foxtrot Vineyards ‘The Waltz’ 2010 blended pinot noir, which will be available exclusively at Blue Water Cafe, Araxi, West, and CinCin beginning September 18th. It follows on the success of last year’s release of Toptable’s ‘Director’s Blend’.
The Waltz is a Pinot Noir blend from three Foxtrot blocks located on the Naramata Bench, and from vine stocks ranging in age from five to 23 years. Complex fermentation and varied aging in oak have led to a ‘vibrant wine with fresh aromas of dark chocolate, black cherry, raspberry and violet—with spicy notes on the finish,’ says Gustav Allander, Foxtrot’s head winemaker. ‘The Waltz has classic pinot noir earthiness, and strikes a perfect harmony between power and elegance with silky tannins and beautiful red fruit characteristics,’ he adds.
The Waltz was blended in collaboration with Toptable’s expert wine directors: Owen Knowlton of West, Andrea Vescovi of Blue Water Cafe, Dave Marchand of CinCin, and Samantha Rahn of Araxi. The wine was created with a view of providing ‘absolute friendship with food’, said Andrea Vescovi. “We are extremely excited about this exclusive collaboration with Foxtrot Vineyards and look forward to sharing The Waltz with our guests,’ says Owen Knowlton.
The limited supply of just 100 cases of The Waltz will be available in Toptable restaurants while supplies last.
For more info, visit: toptable.ca
The world famous, sublime region of Tuscany is the inspiration for Cibo Trattoria’s next Italian regional dinner on Wednesday, September 26. Known as the true birthplace of the Italian renaissance, Tuscans are naturally proud of their art, architecture, music and literature. With so much beauty amongst the rolling hills, Tuscans revel in the intense flavours of their cuisine which features simple food well presented. Think fresh breads, vegetables, cheeses, olive oils and meats – all perfect accompaniments to the region’s Chianti wines.
Cibo Trattoria’s $48.00 course menu includes:
Duck liver Toscana with house made pickles and bruschetta
“Pici”- Tuscan style spaghetti with pork ragu, san marzano tomatoes, chili, basil and pecorino
Roast chicken with “panzanelle salad”- heirloom tomatoes, roast peppers, walla walla onions, celery, anchovy, bread and chianti vinegar
Roast local peaches, almonds, vin santo and crème fraiche
Wine pairings for the dinner will also be available.
Chef Faizal Kassam’s delicious menu reflects all that is native to this region. “The duck liver is prepared in a typical Tuscan way using anchovies and capers which do not usually appear in liver pates in other parts of Italy. Ask any Tuscan what signifies a true primi Tuscan dish and they would most definitely tell you the Pici style spaghetti. Our roast chicken panzanelle includes bread and the chianti vinegar which feature prominently in Tuscan cuisine. I’m also excited to use our local bounty with heirloom tomatoes and sweet Walla Walla onions. The peaches this season are the best I have ever tasted and they are a perfect match for Vin Santo” stated Chef Kassam.
To make a reservation, please contact Cibo at 604-602-9570 or email@example.com
Romano ‘Cast Iron’ Castillo faced Christopher ‘The Human Hotdog’ Cho in an epic Title Fight on July 25th during Restaurant Rumble 2012. In the first round, Romano threw a straight left connecting with Cho’s chin, dropping him to the canvas. Cho got back up, ready to continue the fight. Romano knew he hurt his hand with the shot, but like true warriors, both men finished the full three rounds in Spartan-like fashion. Unfortunately, that one shot changed the course of the next few months for Castillo. Romano broke his left hand so severaly, he needed a pin surgically inserted. He was unable to move his hand for six weeks and because of his injury, was unable to work.
The Aprons for Gloves Boxing Association wants to help raise money for the Castillo Family!
We will be hosting a Fundraiser at The Cobalt to help support a warrior who gave his time, sweat and tears so selflessly to an organization he believed in.
When: Monday, September 17 – Doors open at 9pm
Where: The Cobalt (917 Main Street)
Cover: Suggested donation of $10
Proceeds from cover, Jameson Whiskey and Steam Whistle sales will go to help Romano and his family! As an added bonus, we will be showing the premier of the 6th installment of Road to Restaurant Rumble.
Come out on September 17 to have a good time, be the first to see Episode 6 and most importantly, to help a good man.
(Vancouver, BC) September, 2012 – Desmond Chen, president of Thai House Restaurant Group and proprietor of Pink Elephant Thai, is pleased to announce that Thursday night is Ladies Night at Pink Elephant Thai, presented by Skinny Girl Vodka and Cocktails. Beginning Thursday, September 20, visit Pink Elephant Thai at 1152 Alberni Street and enjoy $6 Skinny Girl vodka martinis and cocktails along with $8 Thai tapas share plates.
You don’t have to be a lady to indulge, just ask Chen, who says, “Pink’s Ladies Night is for anyone who appreciates getting together with friends for dinner, drinks and a few laughs and sharing some terrific Thai tapas while lounging to great music. We’re offering some of the best value and atmosphere in the city and a great place to meet new people. Pink’s resident DJ will be spinning every Thursday from 5:30 through 10:30pm and playing Top 40, eighties old school tunes and R&B.”
Pink Elephant Thai is located at 1152 Alberni Street open seven days a week, from 11:30am daily, serving lunch, dinner, cocktails, plus everything in between. For reservations phone 604.646.8899 or for more information please visit PinkElephantThai.com, follow @pinkethai on Twitter, and become a fan onFacebook.com/pinkelephantthai.
AUTUMN ARRIVES AT MISSION HILL FAMILY ESTATE
Culinary collaborations, winemaker’s dinner and Oculus Day enrich every Okanagan food and wine lover’s calendar
West Kelowna, BC (September 5, 2012): Recently nominated 2012 New World Winery of the Year by international wine publication Wine Enthusiast, Mission Hill Family Estate is busy preparing for another rewarding fall harvest season. In addition to producing some of the top wines in the Okanagan, the winery will be buzzing with a trio of exciting not-to-miss events, including a chef collaborative dinner, a winemaker’s dinner with Mission Hill’s John Simes, and a BC wine collector’s key calendar event: Oculus Day.
Fall also signals the return of the winery’s popular Culinary Workshops, the perfect gift for foodie family and friends this fall and winter season.
Details for each stand-out experience:
Guest Chef Dinner Series featuring Top Chef Canada Winner Dale MacKay
Saturday, September 29
Join Chef Dale MacKay and Executive Winery Chef Matthew Batey for what promises to be one of Mission Hill`s most exciting collaborations of the year. The evening begins with a Reception in the Wine Shop, where wine educators are on hand to share wines, and then to lead tours of the winery grounds and the grand Barrel Cellar.
The dinner will take place in the inspiring Chagall Room, graced by a wall-sized Marc Chagall tapestry. Art for the eyes, art for the palate, as Chef MacKay demonstrates why he was the winner of Canada’s toughest cooking challenge, Food Network`s Top Chef Canada.
Reception followed by a five-course wine paired dinner.
$165.00 per person plus tax & gratuity. Seating limited to 68 guests.
To reserve space visit: missionhillwinery.com or call 250.768.6483
Legacy Series Winemaker’s Dinner with John Simes
Friday, October 5
Enjoy a one-of-a-kind opportunity to dine with Mission Hill’s esteemed winemaker in the winery’s state-of-the-art Culinary Theatre. Join Chief Winemaker John Simes as he presides over an intimate dining experience, featuring an exclusive tasting of library wines, coupled with his personal insights and a sampling of Mission Hill’s newest vintage of award-winning Oculus. Dine in the winery’s intimate Culinary Theatre that encourages interaction between John, guests and the culinary team. Seating is very limited for this exclusive event accommodating a maximum of 16 guests.
Six-course wine paired dinner.
$199.00 per person plus tax & gratuity. Seating limited to 16 guests.
To reserve space visit: missionhillwinery.com or call 250.768.6483
Oculus Day in the Wine Shop
Saturday, October 6
Oculus is Mission Hill Family Estate’s signature Bordeaux inspired wine. This elegant and complex wine represents the pinnacle of everything Mission Hill does — from viticulture to winemaking. Each year, Oculus Day celebrates the harvest time release of a new vintage of this acclaimed wine. This year the winery releases its 2009 vintage, an exceptional season producing a wine of impressive depth, structure and character. Participate in Sommelier led vertical tastings in the gorgeous Oculus Salon, test your palette during complimentary blind tastings and enjoy delectable canapé pairings from Mission Hill’s acclaimed culinary team. Winemaker John Simes will be on hand from 1-2 pm to sign bottles of the 2009 Oculus and limited quantities of box set verticals for the definitive collector’s cellar.
Culinary Workshops in the Culinary Theatre
Beginning late October 2012 through Spring 2013
Mission Hill is pleased to announce the return of its culinary workshop series, designed for both the novice cook and culinary connoisseur. Chefs Matthew Batey, Chris Stewart and Jan Dobbener prepare each dish in the winery`s state-of-the-art Culinary Theatre where they readily share their expert knowledge regarding ingredients and techniques that are essential to the creation of exceptional dishes. From kitchen staples to epicurean curiosities, participants are invited to glean tips from the chefs while enjoying their passion and craft.
Each three-hour session is interactive, informative and delectable. The schedule for the Fall 2012 cooking class series includes new classes as well as “encore” performances of favourite themes.
LFNG: INVEST IN LARGE CAPS
As we are nearing the end of the availability of the current vintage of Portfolio, this is the last opportunity to order collector sizes of large formats of the award-winning Portfolio 2009.
Available in both Magnums (1.5L) and Double Magnums (3.0L), these are perfect for gifting or hidden away in your own cellar.
Besides being an impressive size to share at a dinner event, the wine ages better the larger the bottle size.
“Length of life, speed of maturity, and level of ultimate quality are all in direct proportion to bottle size,” writes wine authority Hugh Johnson. In other words, size matters when it comes to wine.
Order online or call the winery at 250.493.8466 and we’ll ship direct to your door.
Last tasting of 2012!
Tuesday, September 25th
6:00pm – 7:30pm
Mike McEvoy, the Director of Sales at Joseph Phelps Vineyards, will be presenting:
Handcrafted Wines from Napa & Sonoma
Joseph Phelps Sauvignon Blanc
Joseph Phelps Freestone Vineyards Chardonnay
Joseph Phelps Freestone Vineyards Pinot Noir
Joseph Phelps Cabernet Sauvignon
Enamored with the beautiful Napa Valley, Joseph Phelps bought the 600-acre Connolly cattle ranch in Spring Valley in 1973, and began planting vineyards. It was a period of unparalleled activity, creativity, ingenuity, entrepreneurship and risk-taking. All that resulted in putting Joseph Phelps at the top of the map of Napa Valley wine producers.
Over the years, the goal of becoming 100% estate grown resulted in carefully planned acquisitions of prime vineyards in the Napa Valley. Today, the Phelps estate consists of the Spring Valley Ranch outside of St. Helena, Banca Dorada in Rutherford, Las Rocas and Barboza vineyards in Oak Knoll, Suscol Vineyard in South Napa and Backus Vineyard in Oarkville.
Canapes will be specially prepared by the talented culinary team at Seasons In The Park, to accompany and complement the select wines.
$25 per person
not including taxes & gratuity
For tickets and more information
please contact Seasons In The Park Restaurant.
We look forward to sipping with you!
KALE & NORI WELCOMES KELSEY BOUDREAU TO THEIR TEAM
Vancouver, BC | Chef Jonathan Chovancek and Lauren Mote of Kale & Nori Culinary Arts are delighted to announce the addition of Event Planner Kelsey Boudreau to their team.
Kelsey’s career includes fifteen years of international hospitality experience, bringing a detail-oriented and organizational focus to Kale & Nori’s brand of food and beverage events.
Kelsey’s impressive repertoire of life and academic experience has allowed her career to take her on a life’s journey. World travel has presented Kelsey with unique educational opportunities. She garnered her strong approach to hospitality and customer relations while working overseas in the French Riviera, the Mediterranean, the Baltic region, and the southern United States. During her time working on premium yachts, Kelsey planned and assisted on high-profile events, dinners and receptions for discerning private and corporate clients and Cannes Film Festival luminaries. Indeed, Kelsey’s experience as a personal assistant to Executives and clients in the entertainment and international business industries contributes to her professional focus, energy, creativity and optimistic attitude. Kelsey has a wonderful ability to adapt and manage clients and their important engagements without missing a beat.
With her top-tier “silver service” background, Kelsey returned to British Columbia to study Event & Convention Management, through the University College of Cariboo, Kamloops. Returning to Vancouver, Kelsey joined the opening team of the Rosewood Hotel Georgia and was the Events Coordinator and Group Sales Manager for the Japanese Aburi Restaurant Group.
Kelsey Boudreau contact information: firstname.lastname@example.org
BRITISH COLUMBIA HOSPITALITY FOUNDATION HELPS NANAIMO WORKER AFTER VICIOUS ASSAULT
September, 2012 (Vancouver, BC) – The most recent recipient of funds from the British Columbia Hospitality Foundation (BCHF) is Alicia Appleton, a Nanaimo restaurant worker who was the victim of what police say was a mistaken home invasion. The Foundation gave Appleton a cheque for $3000, matching funds raised in the community by the British Columbia Restaurant and Foodservices Association (BCRFA). The money will help Appleton cover her expenses as she recuperates:. Due to her injuries she will not be able to work for the next 2 to 3 months.
Mistaken home invasion…Three men broke into Appleton’s condo at 6:40AM on August 18th. They viciously assaulted her, breaking her jaw and bruising her ear canal as well as giving her a black eye. Appleton’s neighbour was also assaulted when he tried to help her. Appleton currently has a brace on her jaw while she waits for surgery. Barely able to talk and still severely bruised, she is not able to work. She was experiencing severe stress over her situation when the hospitality community came to her aid.
When Peter Maltesen, Chair of BCRFA’s Central Island Branch, heard about Appleton’s predicament, he acted quickly to help her. The BCRFA donated $1000 and Maltesen raised an additional $2000 to help her cover her immediate needs. Maltesen also contacted the BCHF, as he was familiar with the Foundation’s work providing assistance to members of the hospitality community who face financial hardship due to health or medical issues. BCHF’s Executive Director, Alan Sacks, says that BCRFA’s quick response and willingness to reach out to others in the hospitality community is a great example of “working together to help our own.”
Appleton says “I’m still in shock…I can’t believe that this is all happening. I truly am so thankful for what you (BCHF) have done for me and for what everyone has been doing. Knowing that I can relax and heal and not have the stress or worry about money puts my mind at ease. Honestly I didn’t know what I was going to do and having all this support makes me feel so blessed.”
The cheque will be presented on Thursday, September 6th. Photos available upon request.
The BCHF invites all British Columbians to support its work by participating in its annual Tip Out To Help campaign, which runs from Thanksgiving (October 8) to Halloween. Visit www.tipouttohelp for details.
CHEFS ANNOUNCED FOR 2012 GOLD MEDAL PLATES CULINARY COMPETITION IN VANCOUVER
BC Chefs from Kelowna, Oliver, Penticton, Tofino and Vancouver to compete in Canadian Olympic Committee fundraiser at The Westin Bayshore on November 16th
VANCOUVER, BC (September, 2012) – With the London 2012 Summer Games just completed and Canada’s Paralympic athletes still taking on the world’s best in London, Gold Medal Plates today announced the ten BC chefs that will compete at the 2012 Gold Medal Plates competition in Vancouver on November 16.
Gold Medal Plates is the ultimate celebration of Canadian excellence in cuisine, wine, sport and entertainment. The Vancouver competition is one of ten that will be staged in Canadian cities this fall, with the winners from each city competing in the Canadian Culinary Championships in Kelowna next February.
Announcing the competitors for Gold Medal Plates Vancouver was the newly named Honourary Chair for the event, Mary McNeil, MLA for Vancouver-False Creek.
The competitors include:
Mark Filatow (Waterfront Restaurant & Wine Bar)
Jeff Van Geest (Miradoro at Tinhorn Creek Winery)
Darin Paterson (Bogner’s of Penticton)
Nicholas Nutting (The Pointe at the Wickaninnish Inn)
Angus An (Maenam)
Joe Campo (The Westin Bayshore Vancouver)
Quang Dang (West Restaurant & Bar)
David Gunawan (Wildebeest)
Lee Humphries (C Restaurant)
Taryn Wa (Savoury Chef Foods)
Each chef will prepare one appetizer-sized dish for approximately 500 to 800 guests. Chefs must select a Canadian wine or beverage to pair with his or her dish and, to ensure a level playing field, chefs must use plates provided by The Westin Bayshore. Chefs will be allowed a maximum of 10 staff members, in addition to two wine pourers per station.
Judging the 2012 competition in Vancouver will be: Chef John Bishop, James Chatto, Sid Cross, Andrew Morrison, Barbara-Jo McIntosh Lesley Stowe, and last year’s Vancouver winner, Chef Rob Feenie, who will also be cooking for the VIP reception that precedes the main event. Each dish will be judged out of 100 points, based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and wow factor (10%).
Gold Medal Plates is also the largest celebration of Canadian wines in the country.
In addition to the culinary awards, one of the wines featured at the Vancouver event will be awarded the Best of Show Award, which last year was won by Tantalus 2009 Old Vines Riesling.
Music for the evening will be provided by Canadian legend Jim Cuddy, the lead singer of Blue Rodeo and Gold Medal Plates national entertainment advisor. Joining Jim on stage will be an all-star cast of Canadian musicians and entertainers.
Over the past six years, Gold Medal Plates competitions across Canada have raised more than $6 million for the Canadian Olympic Foundation, which supports athletes and high performance programs such as Own the Podium. Mingling with the guests and enjoying the culinary dishes will be more than 25 Olympians. The emcee for the evening will be Canadian Olympic Canoe/Kayaker and Gold Medalist Adam van Koeverden, whose Olympic medals include one gold, two silvers and a bronze.
Gold Medal Plates Vancouver will once again feature a silent auction as well as a live auction, featuring spectacular getaways with Olympians and Canadian entertainers to destinations such as South Africa, Provence, Chile, Tuscany, and Kelowna for the Canadian Gold Medal Plates finals.
For ticket information for the 2012 Gold Medal Plates competition in Vancouver, contact George Lenko at Vancouver@goldmedalplates.com or 604-646-3566. For more information, visit the Gold Medal Plates website at www.goldmedalplates.com.
Canadian Olympic Foundation – The Beneficiary of the events: The Canadian Olympic Foundation is a national charitable organization created by the Canadian Olympic Committee (COC) supporting high performance athletes across all winter and summer sports. The Foundation’s Mission is to generate support to meet the technical, scientific, medical and coaching needs of Canada’s high performance sport system and assist Canada’s athletes in becoming ambassadors for sport, healthy living and the pursuit of excellence across the nation. Net proceeds from Gold Medal Plates are given to the Canadian Olympic Foundation to support high performance programs such as Own the Podium. To learn more about the Foundation and the programs it funds, please visit www.olympicfoundation.ca.