Tiffin Project

Spring PR Sprouts

by Editor on April 1, 2013

Post image for Spring PR Sprouts

[Image by presidente] River Market gets even tastier with Longtail Kitchen; ORU at Fairmont Pacific Rim hosts the 15th Annual Chefs for Life Dinner; Spring into lamb at Cibo; Restaurants capture more corporate clients with iTendr for iPhones


(New Westminster, BC) March 22, 2013 — He’s cooked in Michelin-starred kitchens around the world, his multi-awarded Kitsilano restaurant Maenam has won accolades locally and internationally, and he splits his executive chef hours between Vancouver and New York City. Chef Angus An shows no signs of slowing though — this May, he’ll launch a brand-new venture at River Market: Longtail Kitchen.

Inspired by its waterfront setting on the Fraser River, and by the Thai water taxis from which it takes its name, Longtail will feature seaside Thai street food. But it’s more than that; the restaurant marks an innovative new direction for An, who is best known for his classically trained cooking chops. Longtail is designed as a multifunctional, energetic kitchen, serving casual seafood by day, plus a retail shop offering An’s signature curry sauces, spices, cookbooks and cookware. At night, it will play host to private dinners and cooking classes. “I see it as kind of a culinary playground for established and emerging chefs to interact directly with customers in a fun, approachable way,” explains An.

For River Market, the opening of Longtail adds to its momentum and ambition as a world-class destination for feast and fun. “I’m a longtime fan of Angus’ cooking. He and I have talked a lot about the future of restaurants,” says River Market Director Mark Shieh. “One of our goals at the Market is to reconnect with food in a meaningful and playful way. Angus’ imagining of a restaurant as a multifunctional seaside kitchen is a great fit with our approach.”

An did his culinary training at New York’s French Culinary Institute, and has worked in legendary kitchens such as Jean-Georges Vongerichten’s legendary Jo-Jo, The Ledbury, The Fat Duck, and Le Manoir aux Quat’Saisons, before taking a position working under Chef David Thompson at Michelin-starred Thai restaurant Nahm. The latter has influenced An’s own menus at Maenam, which opened in May 2009. The restaurant has been named the city’s Best Thai by Vancouver Magazine’s Restaurant Awards each year since it opened, and in 2011, it was the only restaurant in Canada and the U.S. to make the New York Times’ list of “10 Restaurants Worth Leaving the Ship For.” Last summer, An also took on an executive chef/consultant role at the famed Thai restaurant Kittichai in New York City.

Longtail Kitchen will have its official opening in May 2013. Stay up-to-date at rivermarket.ca, and on Twitter: twitter.com/rivermrkt, twitter.com/longtailkitchen.

About River Market at Westminster Quay
Food and fun come together every day at River Market, where the hungry and curious gather to eat, shop, and play. First opened in 1985 as Westminster Quay Public Market, the 72,000-square-foot marketplace on the Fraser River underwent a food-led revitalization in 2008 to become a hub for community life. Today, it showcases 20 of B.C.’s best independent shops and restaurants all under one roof. Find out more at rivermarket.ca.



13 of Vancouver and Whistler’s Top Toques join forces for The Vancouver Friends For Life Society

March 19th, 2013, Vancouver, BC – Vancouver and Whistler’s Top Chefs join forces at ORU at Fairmont Pacific Rim on Thursday, May 2nd to host the fifteenth annual  Chefs for Life Fundraising Gala.

With the combination of CTV’s Coleen Christie as master of ceremonies and hosted by Fairmont Pacific Rim’s Executive Chef, Darren Brown, this 12-course masterpiece is sure to tantalize the taste buds. The all-star line-up of Vancouver and Whistler’s finest chefs join together each year to raise money for The Vancouver Friends for Life Society.Chef Brown - Raw Bar shot

“I’m thrilled to have the opportunity once again to host, and cook along-side Vancouver and Whistler’s most talented chefs for such an incredible cause,” says Executive Chef, Darren Brown.

The evening kicks off at 5:00pm with a Moet et Chandon reception, followed by a 12-course seated dinner specially paired with vintage wines to match the occasion. The evening’s ‘Finer Things in Life’ silent and live auction returns with rare and fine wines, getaway trips to exotic destinations, luxurious city night packages and delicious culinary creations.

Chefs for Life - 2“This is a very special year for the event,” says Chefs For Life Founder, Kim Osborne. “In addition to celebrating fifteen years, we will be reaching the one million dollar mark raised to date for The Vancouver Friends for Life Society. We are delighted to partner with Fairmont Pacific Rim to host the event, and are thankful for the support of many sponsors, primarily Williams Sonoma and chefs to make this year’s event a great success.”

The Vancouver Friends for Life Society serves as a catalyst to enhance the wellness of individuals living with life threatening illness by providing complementary and alternative health and support services.

Chefs for Life 2013 at Fairmont Pacific Rim (1038 Canada Place Way) begins at 5:00pm, followed by dinner at 6:00pm. Tickets ($350.00 per person) are available by contacting Kim Osborne by phone-604-782-1995 or email – chefsforlife@telus.net.



Cibo Trattoria, Two Rivers Bar M Lamb & Nk’Mip Wine Cellars partner up to create an extraordinary month long menu with wine pairings!

The tradition of using local and seasonal ingredients continues! Chef Kassam and his brigade offer roast leg of lamb, lamb loin carpaccio, anolini with Tuscan lamb braise and crispy lamb belly as the highlights of this spring menu.

A special evening of 6 delectable courses with speakers Jason Pleym from Two Rivers Meats and Randy Picton from Nk’Mip Cellars takes place on April 4th at 6pm, tickets are only $99 and include all of your food and wine! The menu will be available as a tasting menu or a la carte for the remainder of the month!

For more info, visitcibotrattoria.com



While restaurants may have client email lists in the thousands iTendr CEO Patrick Malone explains how iTendr creates two way communication with corporate clients “imagine that the 300 VIPs from your 3000 client list who are regularly rejected by OpenTable for their larger or last minute reservations could let you know, what would you do with that information?”

Rather than just pushing promos towards clients in what’s called the “spray and pray” email method locally-built iPhone app iTendr pulls the restaurant reservation details from corporate clients and puts them in the hands of restaurant managers allowing the tech savvy to provide rapid response getting on top of the executive assistant’s short list of available options saving them the time and frustration of playing telephone tag.

Capture more corporate clients and enjoy enormous appreciation from hard working executive assistants by providing rapid response to their corporate dining needs.

Join the iTendr community of restaurants before April 24th as we pay tribute on Administrative Professionals Day.

Download iTendr for iPhones today! Learn more at www.itendr.com Contact Patrick Malone at 604-317-5477

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