Celebrated New Zealand winemaker joins Okanagan Crush Pad; Beignets are back at Thierry!; News and events from the Top Table Group; New menu MIX; Upcoming tastings…sip & swirl in the Park!; Sit. Stay. Sip. Wine tasting & auction; Just 14 days until “Dining Out For Life” March 7, 2013; JoieFarm 2012 vintage release on now!
CELEBRATED NEW ZEALAND WINEMAKER JOINS OKANAGAN CRUSH PAD
Christine Coletta and Steve Lornie, owners of Summerland’s Okanagan Crush Pad (OCP), British Columbia’s premier custom-crush winery facility, and home to Haywire and Bartier Scholefield wines, announce that Matt Dumayne has joined the team as associate winemaker, effective immediately. Originally from New Zealand, and with 25 vintages under his belt, crafting award-winning wine in Central Otago, California, Australia, and Oregon, Matt brings unparalleled insight and passion to the OCP cellar. Matt works with chief winemaker Michael Bartier and his team.
Okanagan Crush Pad is a winery based in Summerland BC, which is home to Haywire and Bartier Scholefield wines, and also makes wine for other BC vintners. On the heels of Okanagan Crush Pad’s second vintage, with more than a dozen clients, and 80 separate lots of wine in the cellar, the time has come to engage more winemaking talent.
Owner Christine Coletta remarks “We are so fortunate that after two intense harvests, that we have retained our original cellar team. This is tell-tale to their dedication to Michael Bartier and belief in our winery’s philosophy. As we have come to need more horsepower in the cellar,” she continues, “we’re really thrilled Matt is joining us. He has the perfect skill set to complement our current cellar team. His diverse winery experience in his native home, New Zealand, where custom crush facilities are common, along with biodynamic farming, will help ensure a seamless transition into the work of our team.”
Matt, who developed his zeal for making BC wine following a vintage working with Randy Picton at Nk’Mip Cellars in Osoyoos, is keen to apply his international experience and help the OCP team shape the future of the BC wine industry. “I see many similarities between where the BC wine industry is now, and where New Zealand was a decade ago.” he says. “I see the potential for what can be done here and look forward to bringing that to life.”
For more info, visit: okanagancrushpad.com
Chef Thierry’s famous beignets are back! Originating from the 16th century at the “Carnaval” in France, the beignet is now a staple Mardis Gras delicacy. Traditionally served with café au lait, beignets are sweet square-shaped doughnuts sprinkled with a dusting of sugar.
Chef Thierry’s exquisite beignets are served with your choice of fresh chocolate sauce or his house-made raspberry jam!
Available until March 16th from 11am daily, while supplies last.
Founded in the traditions of acclaimed maître pâtissier Thierry Busset’s native France, ’Thierry’ offers a contemporary approach to the finest handcrafted chocolates, macarons, pastries, and desserts, as well as an all-day menu of healthy and delicious savoury items, made from the best and freshest ingredients.
For more info, visit: thierrychocolates.com
NEWS AND EVENTS FROM THE TOP TABLE GROUP
Introducing our new 30-minute Weekday Lunch at CINCIN!
Whether you are looking for a quick power lunch, the ideal setting for a client meeting, or an escape from the shops, Chef Andrew Richardson’s lunch menu caters to all. Following the completion of a new state-of-the-art kitchen, Chef Richardson and his expert team have created the ultimate lunch menu, featuring house-made pastas, wood-fired pizzas, and daily rotisserie specials. We are happy to accommodate any dietary preferences, and offer a wide range of delicious healthy options.
More Information + Reservations: cincin.net
Unsung Heroes at BLUE WATER CAFE
Throughout the month of February, treat yourself to a unique dining experience at the hands of critically acclaimed Chef Frank Pabst. Now in its 9th year, our Unsung Heroes festival offers guests the opportunity to try delicious yet under-utilized seafood. Working in concert with Vancouver Aquarium’s ‘Ocean Wise’ program, 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 new flavours. More information + Reservations:
Another Way to Enjoy WEST
Continuing by popular demand, Chef Quang Dang’s $29 3-course lunch menu offers guests the opportunity to sample the best of local seasonal produce – at excellent value. The set menu changes weekly according to market availability, and guests are also welcome to choose from Chef Dang’s extensive à-la-carte offering. The team at West is happy to work around your time restraints or dietary restrictions – making your lunch plans both seamless and delicious. More information + Reservations: westrestaurant.com
Taste the World’s Rarest Chocolate at THIERRY
Deemed the world’s rarest chocolate, Marañón is made from the highest quality cocoa beans. This February, Chef Thierry has permanently launched an exclusive range of Marañón delicacies, including fresh bark and a handmade ganache. Not only is Marañon one of the world’s best chocolates – but Chef Thierry’s absolute favourite! More information:thierrychocolates.com or 604-608-6870
Après @ ARAXI
Cap off your day on the slopes in style with Chef Walt’s signature cheese fondue, fresh BC oysters and a crisp glass of wine. Alternatively, you can savour our famous truffle fries and cocktails, paired with Whistler’s best people watching at our heated outdoor bar.
More information: araxi.com
NEW MENU MIX
We are celebrating the New Year with an exciting energetic shift in our Menu MIX!
Your continued support of our small business means so very much, so we welcome you visit us at the shop to taste all of our new delicious menu items.
For more info, visit: MixtheBakery.com
UPCOMING TASTINGS…SIP & SWIRL IN THE PARK!
Over the past few years, we’ve been tasting a wide selection of wines, spirits, oysters, cheese and more. On Tuesday, March 12th, we will begin a brand new series of tasting events at the Seasons in the Park Winebar!
March through September, we will be hosting a variety of tasting events in our Winebar every other Tuesday night. Week to week, our themes reflect some of the best products that we and our partners have to offer. So join us for a unique, enjoyable and memorable experience in the Seasons Winebar! Following stylistic changes and a little facelift, Seasons in the Park is poised and ready to host our 2013 Tasting Series!
For more information or to purchase tickets, please contact us:
phone: 604.874.8008 email: firstname.lastname@example.org
or stop by the restaurant and speak to our Guest Services.
Name: Sit. Stay. Sip. – Trade/Media Tasting
Date: June 13th, 2013
Time: 2:00pm to 4:00pm
Place: Stanley Park Pavilion
Address: 610 Pipeline Rd, Vancouver BC
Taste amazing wine and join us later that evening to support PADS (Pacific Assistance Dogs Society), an organization that trains and provides assistance dogs to help give deserving people a companion and ultimately more independence!
Name: Sit. Stay. Sip. – Consumer
Date: June 13th, 2013
Time: 6:30pm to 9:30pm
Place: Stanley Park Pavilion
Address: 610 Pipeline Rd, Vancouver BC
The up and coming Sit. Stay. Sip. is happening on June 13th, 2013 at the lovely Stanley Park Pavilion. Come out and support PADS (Pacific Assistance Dogs Society), an organization that trains and provides assistance dogs to help give deserving people a companion, and ultimately more independence. Taste amazing wine, take part in bidding on incredible auction items, and indulge in delicious hors d’oeuvres catered by the remarkable chefs at the Stanley Park Pavilion!
THE COUNTDOWN BEGINS FOR ANNUAL RESTAURANT HIV/AIDS FUNDRAISING EVENT - March 7, 2013
Vancouver, B.C. (February 20, 2013) – Mark your calendars NOW – Dining Out For Life, BC’s largest restaurant fundraiser is set for Thursday March 7, 2013. Celebrating nineteen years in the Lower Mainland, almost 200 restaurants have signed on to contribute 25% of their total food sales from breakfast, lunch and dinner to two great Vancouver charities, Friends For Life and A Loving Spoonful, both providing support to people living in our communities with HIV/AIDS.
“The loyalty and commitment of our long time participating restaurants, from White Rock to Whistler, never fails to amaze and inspire me,” says Sheena Sargeant, Executive Director of Friends For Life. “And the support of our Honourary Executive Chef, Chris Whittaker, from forage Restaurant, who’s commitment to sustainable farm-to-table dining, helps draw attention to our focus on living well and supporting our local community.”
“And it is so wonderful that our twelve new restaurant partners, who have been drawn from across the Lower Mainland and the downtown communities, recognize that there is an ongoing need to support people living with HIV/AIDS in our communities,” says Lisa Martella, Executive Director at A Loving Spoonful.
2013 also marks the introduction of Dinning Out For Life’s new initiative – the Vancity 20% Off Tuesday Savings Card, which offers a 20% saving on food purchased every Tuesday until February 2014 at the 15 participating Lower Mainland restaurants. The card is just a small token of appreciation to those guests who visit a participating restaurant on Thursday, March 7, 2013 www.diningoutforlife.com/
“When you dine out on March 7th you are putting food on the plates of many individuals and their families living with HIV/AIDS,” says Martella. “A couple spending $80 at a Dining Out For Life restaurant will provide meals for 5 people through A Loving Spoonful.”
“We are thrilled that Gold Fork sponsor, Vancity, as well as almost 200 restaurants and 15 premium sponsors have rallied behind Dining Out For Life,” says Sargeant. “Our sponsors are key to the event’s success and our ability to raise over $3 million in the past 18 years.”
Visit us at DiningOutForLife.ca | Twitter & Facebook: VanDOFL
JOIEFARM 2012 VINTAGE RELEASE ON NOW!
We are pleased to announce the release of the 2012 Vintage of JoieFarm A Noble Blend, Rosé, Un-Oaked Chardonnay, Riesling, Muscat and Pinot Blanc. The wines are now available to order online from our websitewww.JoieFarm.com by clicking on the Order our Wines link.
Shipping is free to your door for all major urban centres throughout Canada. Please contact us for shipping charges to outlying Canadian areas. Shipping is not available to the USA or internationally. We are unable to offer our in-person pickup day in Vancouver this year.
A note about the vintage itself, the 2012 growing year was short but ended warmly. A perfect harvest season brought JoieFarm’s wines big, big flavour, generous alcohol and body. One of the key factors in developing greater intensity with our wines has been our increasing roster of carefully curated and farmed leased vineyard sites of vines 25 years and older that add complexity and weight to the wines.