Tiffin Project

Events Pictorial: Dine Out Vancouver Festival, Nosh Grand Opening, Glowbal Collection Dine Out

by Brian K Smith on January 28, 2013

Post image for Events Pictorial: Dine Out Vancouver Festival, Nosh Grand Opening, Glowbal Collection Dine Out

Come inside and check out some photos from the latest F&B events Urban Diner has attended over the last few weeks…

Edible Canada crew, including Gregory Reid – Chef de Cuisine.
Featured dish: Roasted Canadian Grangeland leg of elk with bone marrow, crispy grits and Hunter sauce.
BC VQA wine pairing: Bartier Scholefield Red Table Wine Executive Chef Chris Whittaker of Forage with Ken Joe showcases Dine Out Vancouver menu item Rangeland Game Terrine w/ I.P.A mustard, house pickled walnuts and vegetables. Fred Lee and Mijune Pak provided lessons on use of fork and spoon Organizing crew members: Laticia Fitzgerald, Jorden Hutchison, Sarah Hughes, Tawnya Sanderson and Danielle Rizzuti of Tourism Vancouver Sustainable B.C. scallop, apple cider-infused beet puree, micro kale salad created by Pacific Institute of Culinary Arts.
BC VQA wine pairing: Hester Creek Estate Winery Trebbiano Vancouver FanClub – the perfect venue for this event Vancouver FanClub Executive Chef Josie Dib, Bar Manager Brandon Nicholson, with service staff  Athena Grobler, and Danny Ngo Nosh grand opening on West Broadway featured Piggy on the Patio. Brian White and Sean Whelan unveil the guest of honor! Nosh Assistant General Manager Tarla Goertzen with delicious canapes Pulled Pork Banh Mi – over-the-top on flavor All smiles – server Kaylin with Red Truck Lager and Roaring ’20s Sauvignon Blanc Nosh kitchen staff (from left): Sean Whelan, Head Chef John Ly, Pastry Chef Hollie Fraser, Sous Chef Sebastian Mensen, Brian White Red Velvet Dessert Tasters – amazingly rich! Perfect for a cold winter’s night – Butternut Squash Soup Lighthouse Point oysters from the buck-a-shuck program with “The Shack’s very own” Caesar – vodka, clamato juice, tomato juice, fresh horseradish, fresh lime, S&P, Tabasco, Worcestershire, garnished with Dijon mustard, prawn and hot pepperoni stick. Executive Chef Alfred Contiga  (left) Assistant General Manager Todd Atkinson (right) celebrate Glowbal Dine Out Vancouver. Side of Shack style roasted brussel sprouts with chili flakes and Parmesan, and Dine out Vancouver salmon cake – amazing flavors! Glowbal Grill’s roasted butternut squash soup with braised lamb shank Glowbal Grill Steaks & Satays: Executive Chef Jason Vallee with Dine Out Vancouver selections – peanut butter bar and grilled salmon Society presents roasted wild mushroom and basil pizza. the Grand Finale – sticky toffee pudding…. OMG!!!

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