Tiffin Project

Winter PR Drop

by Editor on January 21, 2013

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Blue Water Cafe’s 9th annual “Unsung Heroes Festival” February 1-28; February is Futures Month: Time to Invest in LFNG Portfolio 2011; Dine Out Vancouver with The Glowbal Collection


Blue Water Cafe’s 9th Annual Unsung Heroes Festival: February 1 – 28, 2013

Vancouver, B.C. (January 17, 2013) – For the past decade Executive Chef Frank Pabst has championed our local sustainable fisheries movement, spotlighting delicious yet under-utilized species. This February, Chef Pabst will present his annual “Unsung Heroes” festival, focusing on seafood such as mackerel, jellyfish and periwinkles.

“Once upon a time, these fish were considered a little exotic,” Pabst says, “but they’re really about where we live—and truly amazing to work with.” 

Working in concert with the Vancouver Aquarium’s ‘Ocean Wise’ program, of which Blue Water Cafe is a founding member, Chef Pabst’s objective is to avoid species that are over-fished, or harvested in ways that can damage ocean beds – and introduce diners to fresh experiences and new flavours.

“Our real goal is to bring further awareness to these fine ingredients and make them more accessible to our guests, while trying to protect and conserve our marine ecosystems” says Chef Pabst.

Chef Pabst’s menu will cater to both the “Unsung Hero” connoisseur, as well as guests looking to try something different for the first time. Certain menu items will return by popular demand, such as Sea Urchin Scallop Mousse with Ponzu Jelly, Periwinkles poached in Kombu Dashi, and Jellyfish with Pork Jowl and Lotus Root.

10% of proceeds will be donated to the Ocean Wise  sustainable seafood program.

For more info, visit: bluewatercafe.net



PENTICTON, BC, January, 2013 – During the month of February, Laughing Stock Vineyards will open the Futures Offering for the upcoming vintage of Portfolio 2011, our signature wine.  Much like in classic wine regions like Bordeaux, France, a Futures offer provides wine buyers with an advance opportunity to purchase hard to get wines, often at a lower price than at release.

This is also true for Portfolio, which is a Bordeaux style blend and is considered one of Canada’s icon wines.  In fact, the last 3 vintages of Portfolio have won GOLD medals in wine competitions.

Available for one month only, participants in Portfolio Futures can advance purchase the wine for $35/bottle (unchanged since we launched the winery), which is a significant discount from the winery release price of $42/bottle.  With expanded shipping laws, wine consumers can now purchase winery direct and get the best pricing available. The futures pricing is an even more attractive compared to liquor store listings that are up to $60/bottle in provinces outside BC.  A great arbitrage opportunity!

In addition, should wine buyers want to commit to receive a case of Portfolio a year as a member of our Preferred Share Wine Clubshipping is free across Canada to many destinations.  Portfolio 2011 will be released and shipped to Futures purchasers in Fall 2013.

This year’s vintage is a showcase of the best reds Laughing Stock grows with a blend of the classic Bordeaux varietals: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. The 2011 vintage was a cooler vintage and thus early blending trials are showing a very elegant and classic expression of fruit.

Visit laughingstock.ca to order your Portfolio Futures starting February 1st or contact the winery at 250.493.8466.



Vancouver, BC (January, 2013:) The GLOWBAL COLLECTION brings delicious variety to the table during Dine Out Vancouver, Canada’s largest dining festival, January 18 to February 3. Accommodate any budget and taste during Dine Out at The GLOWBAL COLLECTION’s seven restaurants. glowbal grill, COAST, Italian Kitchen, Trattoria, SOCIETY Dining Lounge, Black+Blue, and The Fish Shack will all offer three-course menus to diners hungry for stand-out Dine Out experiences. From fresh fish to tender Canadian beef, hearty pasta to poutine – not to mention sweet desserts – GLOWBAL COLLECTION restaurants are Dine Out destinations. Reservations are encouraged..

Starters include roasted butternut squash soup with brioche croutons and chili oil, or apple and watercress salad, with candied pecans, shaved celery and cider vinaigrette. Main course options include: grilled local salmon with roasted cauliflower, creamy polenta, sultana and caper vinaigrette; or, braised lamb shank, with grilled leeks, herb risotto and jus; or, gnocchi with roasted peppers, toasted walnuts, basil pesto & arugula. Dessert: Peanut butter bar with chantilly cream and berry compote. glowbal’s Dine Out Vancouver menu is priced at $28.

Starters include bay scallop and clam chowder with roasted parsnip, old bay and Yukon potatoes or Thai-style salmon tartar with Galangal-lime vinaigrette, rice paper cracker and toasted Jasmine rice. Main course options include: grilled BC snapper with vegetables a la Grecque, citrus beurre blanc; or grilled BC Salmon with truffled cauliflower puree, wild mushrooms and root vegetable chips; or, grilled Alberta beef “Oscar-style” with blistered peppers and prawn béarnaise. Dessert: Dark chocolate Turtle cake with raspberry pop-rocks macaron, salted caramel fudge and pecan-praline. COAST’s Dine Out Vancouver menu is priced at $38.

Starters include vegetarian minestrone with cannellini beans, winter vegetables and roasted tomato broth or winter green salad with roasted beets, kale, spiced blood orange vinaigrette or prosciutto crostini with pesto and herb oil . Main course options include: whole roasted rosemary & garlic rubbed strip loin with balsamic glazed vegetables; or, crab & roasted tomato risotto with baby arugula salad; or baked rigatoni primavera with tomato sauce, fresh basil and fior di latte. Dessert: Mint & dark chocolate panna cotta. Italian Kitchen’s Dine Out Vancouver menu is priced at $28.

Starters include portobello & pecorino salad with thyme and roasted garlic vinaigrette or celeriac & smoked parmesan soup. Main course options include: chicken Milanese with lemon, roasted tomato, and herb risotto or forno baked gnocchi alla diavola with san marzano tomato sauce, popped capers, fior di latte and pepperoncini. Dessert: Classictiramisu. Trattoria’s Dine Out Vancouver menu is priced at $18.

Starters include roasted wild mushroom and basil pizza or roasted apple and blue cheese salad. Main course options include chicken gnocchi poutine or salmon cassoulet. Dessert: Sticky toffee pudding. SOCIETY’s Dine Out Vancouver menu is priced at $18.

Starters include truffled potato leek soup with chive oil or ‘green goddess’ watercress, preserved tomato and cucumber salad with parmesan.  Main options include Blue Ribbon Cottage Pie with salt cellar ground Blue Ribbon beef; or, strip loin roast with caramelized winter vegetables; or, pan roasted salmon with parsnip puree and root vegetable chips.Dessert: Cappuccino pot au crème with sweet milk foam. Black+Blue’s Dine Out Vancouver menu is priced at $38.

Starters include pan seared salmon cake with chipotle tartar and horseradish coleslaw orfried smelt with fries and tartar. Main course options include salmon fish n’ chips with pale ale beer batter, kennebec fries and tartar, or prawn & Manhattan chowder. Dessert: Cinnamon spiced beer doughnuts with spiced icing dip. The Fish Shack’s Dine Out Vancouver menu is priced at $18.

Check out The GLOWBAL COLLECTION blog for the latest news on all the restaurants.

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