(Photos courtesy of Spatulamedia)

The Mai Tai cocktail originally appeared on Don the Beachcomber’s menu in 1933. It was one of his least popular cocktails and it soon disappeared off of his list. 11 years later, his arch rival, Trader Vic Bergeron concocted a drink that he hoped would rival the Old Fashioned in its simplicity of ingredients and complexity of profile. After his Tahitian friend Carrie Guild tried his creation she remarked “Mai Tai Roe Ae!” meaning “Out of this world, the best!” and the modern Mai Tai was born. At RauDZ we build on the original Trader Vic recipe, adding Blackberry Reduction for a deeper profile, and substitute Orange Blossom in the Orgeat for locally grown Lavender (as well as the obligatory Star Wars geek reference in the name).

• 1oz Appleton VX

• 1oz Bacardi White

• .5 oz Cointreau

• 1 oz Blackberry Reduction

• 1 oz Lavender Orgeat

• 1 Fresh Squeezed Lime

Shaken and Strained over crushed ice, garnished with Blackberries from Second Wind Farms.

~ Gerry Jobe

SOCIETY set to host “Pink Shirt Day” anti-bullying luncheon; Haywire: Will the home team take the gold medal?; Blue Water Cafe’s 8th Annual Unsung Heroes Festival; Get to know Quails’ Gate Winery at CRU dinner; Hawksworth Restaurant celebrates the return of Tales of the Cocktail; Kale and Nori present: La Belle Epoque Dinner at Legacy Liquor Store; Bittered Sling Bistro – February 2012 Zubrowka; Mission Hill Family Estate crowned ‘Canadian Wine Producer of the Year’ at the 2011 IWS competition; Special events for February at Legacy Liquor Store; Invite Big Lou to your Superbowl Party this year; Peckinpah Superbowl Solutions; Red Card Sports Bar is the only place to be on Super Bowl Sunday; Dine Out 2012 and Superbowl party at The Oakwood Canadian Bistro; Pink Elephant extends $18 Dine Out Vancouver menu until February 29; Celebrate Valentine’s at YEW; Invest in LFNG Portfolio 2010; Burrowing Owl Estate Winery raises over $400,000 for feathered friends & The Land Conservancy

SOCIETY SET TO HOST “PINK SHIRT DAY” ANTI-BULLYING LUNCHEON, FEBRUARY 24

Vancouver, BC (February, 2012): On Friday, February 24, join CKNW Orphans’ Fund to acknowledge ‘Pink Shirt Day’ at an anti-bullying luncheon for ladies at SOCIETY Dining Lounge. Under the restaurant’s bright pink Murano glass chandeliers, the pink-themed luncheon will feature a delicious menu, SOCIETY’s cotton candy cocktails, door prizes, a silent auction and a lovely little take-away signature ‘Pink Shirt Day’ cupcake.

The afternoon will be emceed by local media personality, Fiona Forbes from Shaw TV’s Urban Rush. Join Karen Khunkhun from CFOX Radio, Jen Schaeffers from CKNW Orphans’ Fund, Shannon Bosa Yacoub from The GLOWBAL COLLECTION and other notable Vancouver women for a wonderful afternoon in support of a very worthy cause. Proceeds raised from the luncheon will benefit the CKNW Orphans’ Fund in support of the Boys & Girls Club anti-bullying programs.

For more information about the CKNW Orphans’ Fund, visit: cknworphansfund.com/

Tickets for the luncheon are available for $25 per person and must be purchased in advance.
To secure a ticket online, visit: eventbrite.com/

Details:
“Pink Shirt Day” Anti-Bullying Luncheon at SOCIETY

Friday, February 24
12:00-2:00pm

SOCIETY
1257 Hamilton Street
Yaletown, Vancouver

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WILL THE HOME TEAM TAKE THE GOLD MEDAL?

At November’s Gold Medal Plates competition in Vancouver, Chef Feenie, food concept architect for Cactus Restaurants, won Gold with his rabbit leg confit paired to Haywire Clone 52 Switchback Pinot Gris. Now, Chef Feenie is preparing for the national competition. As the only competing chef from BC paired with a BC winery, Feenie is hoping for a win for the home crowd.

L-R: Vancouver Bronze Medallist Joël Watanabe of Bao Bei Chinese Brasserie, Vancouver Gold Medallist Rob Feenie of Cactus Club Restaurants, and Vancouver Silver Medallist Dale McKay of Ensemble Restaurant. Photo credit Gold Medal Plates.

Taking place in Kelowna, BC on February 10 and 11, the Gold Medal Plates national competition will reach new heights. After nine competitions across the country, the winning chef from each of the nine cities will head to the finale. While the dishes will only be revealed at the competition, Okanagan Crush Pad’s Haywire Pinot Noir is Feenie’s wine pairing choice. The final competition includes a mystery wine pairing, a black box competition with a secret ingredient, and the finale cook off where the chefs will create their piece de resistance in the battle for culinary glory.

Haywire winery’s owner has her fingers crossed: “We are just thrilled to be selected for this journey with Rob,” says Christine Coletta. “We wish Chef Feenie and his team the best from all of us at the winery, and we will be there rooting for him!”

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BLUE WATER CAFE’S 8TH ANNUAL UNSUNG HEROES FESTIVAL

February 1 – 29, 2012

Vancouver, B.C. (February, 2012) – Executive Chef Frank Pabst’s eighth annual Unsung Heroes Festival takes pride of place at Vancouver’s multiple award-winning Blue Water Cafe throughout the month of February.

Chef Pabst, who has won many culinary distinctions, has long been a champion of the sustainable fisheries movement. He created the Unsung Heroes Festival specifically to draw attention to the diversity of formerly under-utilized species. His concept is simple: Avoid species that are over-fished, or fished in ways that damage ocean beds or cause unnecessary by-catch, by introducing diners to new experiences and flavours using species found in abundance.

Since then, the Festival has become ‘wildly popular’ at Blue Water Cafe, as avid diners seek out new dishes, as well as returning favourites from Unsung Heroes past.

“Eight years ago, this was quite a radical concept,” Pabst says. “But now our guests are well-informed as to just how delicious and nutritional some of these lesser-known seafoods can be. I’m delighted that we’ve been able to introduce them into the mainstream.”

Again this year, 10% of proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program, of which Blue Water Cafe is a founding member.

Unsung Heroes Menu

recommended as sharing plates for the table

Jellyfish
stir fried with pork jowl, lotus root, chili and green onions
hoisin sauce and pea shoot salad  10.50

Periwinkles
sea snails poached in a kombu seaweed broth
served chilled in their shells, nori shoyu vinaigrette  9.50

Herring
celery salad with preserved watermelon, walnuts, fuji apples, watercress  9.50

Herring Roe
taramasalata with herring roe, grilled flat bread, citrus marinated olives  10.50

Seaweed
kaiso sunomono, mixed seaweed salad with tosa-zu sauce and ginger  7.50

Anchovy
marinated white anchovies, pearl barley, cilantro chimichurri
parmesan, romaine lettuce  9.50

Geoduck
mirugai sashimi with karashi sumiso  15.50

Sea Cucumber
smoked potato and shiitake mushroom chowder
with sautéed sea cucumber and grilled scallions  10.50

Mackerel
broiled with sesame seeds, pickled sunchokes
kabayaki sauce with orange and long pepper  9.50

Octopus
charred octopus, swiss chard, chorizo, white bean purée, romesco sauce  11.50

Sardine
pan fried in a blanket
stuffed with pine nut gremolata, broccolini, harissa sauce  9.50

Red Sea Urchin
red sea urchin trifle, avocado cream, nori seaweed nest, yuzu sake purée
peruvian gooseberries, ponzu jelly  12.50

For more info, visit: bluewatercafe.net

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GET TO KNOW QUAILS’ GATE WINERY AT CRU DINNER

February, 2011 (Vancouver, BC) – On Sunday February 26, 2012 CRU Restaurant will host a special dinner featuring the wines of Quails’ Gate Winery.

The event will allow guests to taste wines from one of BC’s hottest wineries with a four-course menu designed by one of Vancouver’s culinary stars, Executive Chef Alana Peckham. Winemaker Grant Stanley will attend the event at CRU to share his personal insights into what makes the winery so special.

The four-course dinner plus wines is only $98 per person, including tax and gratuity. Tickets are available at www.cru.ca or by phone at 604-677-4111.

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HAWKSWORTH RESTAURANT CELEBRATES THE RETURN OF TALES OF THE COCKTAIL

A Spirited Dinner – Monday, February 13th at 7pm

Vancouver, B.C., (January 30, 2012) – Hawksworth Restaurant is proud to announce A Spirited Dinner in honor of the Tales of the Cocktail’s highly anticipated return to Vancouver, for a second consecutive year. Chef David Hawksworth and his talented culinary team will prepare a southern-themed dinner to be paired cocktails featuring the Sazerac portfolio of rye and bourbon whiskeys.

Bar & Lounge Manager Brad Stanton has designed five creative cocktails to be paired with Chef David Hawksworth’s delicious canapé reception and a Creole-inspired, four course menu – a showcase of flavours from Cajun and barbeque to classic southern comfort cuisine, paired perfectly with Sazerac’s legendary sippers.

“The Sazerac Company boasts an incredible line of fine spirits allowing our team to explore the breadth and diversity with some unique cocktail creations, blended specifically for A Spirited Dinner,” states Brad Stanton. From the four course menu, guests can expect: Cajun fluke sashimi, creole ash, watermelon rind and smoked tomato, also 48hr cola & bourbon braised shortrib, grits, liquorice and puffed sorghum. The whiskeys chosen for the cocktail pairings include: Buffalo Trace, Ridgemont 1792, Eagle Rare 10 year, Blanton’s Gold Label, Sazerac 6 year rye and the legendary Sazerac 18 year rye.

A night for southern belles and esteemed gentlemen alike to mingle, dine, sip and toast to a celebration of the New Orleans cocktail culture, A Spirited Dinner takes place on Monday, February 13th within Hawksworth Restaurant’s heritage and exquisitely restored York Room at 7pm.

Tickets are $125 per person, inclusive of tax and gratuities. To book your place, email sueyen@hawksworthrestaurant.com or call 604-603-3325.

Bios, menu and wine selections available upon request.

For more information on Tales of the Cocktail, visit www.talesofthecocktail.com.

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LA BELLE EPOQUE DINNER

A treat perfect for Valentine’s Day!

Kale & Nori is proud to offer an exclusive opportunity to The Tales of the Cocktail on Tour in Vancouver “Spirited Dinner”.

This amazing cocktail conference is celebrating their second year “on tour” in Vancouver, away from their 10 year home based in New Orleans, LA. For more information visit this site www.talesofthecocktail.com

Kale & Nori is hosting this 5 course, 5 cocktail dinner on February 13 2012 at Legacy Liquor Store. The exciting part about this event is that it will be a blend of writers, bartenders and other cocktail enthusiasts. There are only 15 tickets remaining.

Menu by Chef Jonathan Chovancek and cocktails developed and presented by award-winning Mixologist Lauren Mote, sponsored by Okanagan Spirits and Tales of the Cocktail on Tour in Vancouver.

The “Belle Époque” or “Golden Age” celebrates accomplishments in Western Europe and the United States, profiling technology, medicine, music, fashion and the arts. On this day, we bring back the “Belle Époque”, as it was experienced by the fashionable, the bon vivants and the world, through the Victorian and Edwardian era(s). Era specific innovations are translated through this event, like the “Interpretation of Dreams” by Sigmund Freud (1899), the “Theory of Relativity” by Albert Einstein (1902), primary Aviation interpreted through the Wright Brothers (1903), and “Vaudeville Entertainment” (1880s-1930s) which celebrates American show business in every way – from dance to music to circus to playwright.

An opening reception with passed canapes and welcome cocktail, followed by a seated dinner, each course inspired by the “Golden Age”. There will be a bartender and chef presentation for each course. All servers and bartenders will be in “costume” and character. We will offer a “paybill” like a program for the guests as well. Cocktails inspired by late 19th century and pre-Prohibition, and beautiful foods inspired by the time, the place and the season to compliment. This event will be entertaining, exciting and a little piece of history.’

A little bit about our sponsor, Okanagan Spirits: Exquisite Gin, Whiskey, Fruit Spirits, Grappa, Eau de Vie, Brandies, Absinthe and Aquavit. Made in the Okanagan with 100% natural sources.
- “Interpretation of Dreams” by Sigmund Freud (1899)
*Surrealism
- “Theory of Relativity” by Albert Einstein (1905)
*Mathematical and scientific
- Primary aviation interpreted through the Wright Brothers (1903)
*Innovative, ground breaking
- “Vaudeville Entertainment” (1880s-1930s) which celebrates American show business
*Entertaining, naughty, unexpected, surprising, fun

Passed hors d’oeuvres & opening cocktail presented in the Okanagan Spirits Lounge.

Course 1:
“Dreams” (Sigmund Freud, 1899)
Quince mostarda glazed albacore tuna, spot prawn remoulade, spicy greens, beluga lentil-red laver vinaigrette

Paired with
“Dreams” (Sigmund Freud, 1899)
Inspired by one’s consciousness, and the symbolism of “roses” in one’s dream.

Cocktail – “Rose Nose” – inspired by the Rose cocktail of 1920, Chatham Hotel, Paris. TWG White House Tea infused Dry Vermouth, Poire Williams, Rich Floral Syrup, Rose Dust, Taboo Absinthe

Course 2:
“Aviation” (The Wright Brothers, 1903)
Flying salmon, watch them as they vigorously fly upstream… a uniquely Canadian experience.
Canados and Vancouver Island sea salt cured coho salmon, white soy and wild celery kim chi emulsion

Paired with
“Aviation” (The Wright Brothers, 1903)

The “vieux” or “view” from above – a distinctly Canadian cocktail, using distinctly Canadian ingredients”.
Cocktail- “Vieux Canadien” – inspired by the “Vieux Carre”, 1937, New Orleans.

McLoughlin & Steele Canadian Whiskey, Canados, Canadian “hard spice” Maple “Dram”, Coronation Grape Vermouth, “Bittered Sling” Crabapple Bitters

Course 3:
“Surrealism” (various players, 1920s)
Inspired by the sense of colour, texture, taste, and composition, as interpreted through surprise, unexpected juxtapositions, and non sequitur.

Caramelized squash gnocchi, wild mushrooms, seabuckthorn molten onion cream, fresh horseradish sage brown butter gremolata

Paired with
“Surrealism” (various players, 1920s)
Inspired by the sense of colour, texture, taste, and composition, as interpreted through surprise, unexpected juxtapositions, and non sequitur.

Cocktail – “Cherry Coke” – inspired by the Americano Highball, 1932, Italy.Compromised Cherry Sweet Vermouth, hyper-ludicrous Campari, Champagne-yeast fermented “cola” – based on an “original interpretation”.

Course 4:
“Vaudeville” (various players, 1880s-1930s)
Inspired by tradition, transported to location – a decidedly Vancouver dish, inspired by dynamic French and Creole applications.
Gin-mash marinated wild elk short rib, black garlic bordelaise, Chilliwack corn-blue cheese dumpling

Paired with
“Vaudeville” (various players, 1880s-1930s)
Inspired by tradition, transported to a time and location.
Cocktail – “British Raj” – inspired by the “East India Cocktail”, 1882.Gin, Singapore Breakfast Tea Syrup, “Bittered Sling” Triple-Rainbow Bitters, Blueberry Liqueur, Eucalyptus cordial – barrel aged, New French Oak 30 days.

Course 5:
“Theory of a General Relativity” (Albert Einstein, 1911)
Inspired by a bartender-friendly equation – 1 of sour, 2 of sweet, 3 of strong and 4 of weak.
Taboo Absinthe chocolate, cocoa nibs, puffed quinoa, goats milk caramel, grapefruit meringue and cranberry curd parfait

Paired with
“Theory of a General Relativity” (Albert Einstein, 1911)
Inspired by a bartender-friendly equation – 1 of sour, 2 of sweet, 3 of strong and 4 of weak.

Cocktail – “Mrs. Betty’s Chambermaid” – inspired by the Ladies Punch Club, 1707, St. James, England.
Lemon, Pimento Oleo-Saccharum, Old Italian Prune Eau-de-Vie, Local Aquavit, Lemon Bush Tea – bottle aged, 30 days.

*A modified menu for vegetarian and/or celiac allergy will be available upon request, and must be requested at the time of ticket purchase.

Tickets are $100/person, this includes tax and gratuity.
Reservation Phone Number – 604-331-7900
Online Reservation Booking – CLICK HERE
Monday February 13 2012 7:00pm-10:00pm

For more information on how to purchase tickets for Tales of the Cocktail Vancouver, please visit this link: www.talesofthecocktail.com

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BITTERED SLING BISTRO – FEBRUARY 2012 ZUBROWKA

*Please note the date of this competition has moved to Wednesdays.

The concept of cocktail and food pairings has become extremely popular, and since 2010, Lauren Mote’s original “Cocktail Kitchen” competition at The Refinery produced energetic statistics: 168 original cocktails produced, 56 bartenders invited, 224 bottles of spirits poured, 14 different sponsors. This city’s brightest bartenders – a collaboration of seasoned veterans and young apprentices – took their place behind the wood and produced magic for 1680 total guests in 14 months. We are proud to re-introduce you to “Bittered Sling Bistro” – a bi-weekly food and cocktail pairing competition using a special featured spirit(s) that is dedicated to pushing the boundaries of cocktail craft presented at the beautiful Legacy Liquor Store in Olympic Village.

The evening starts in the gorgeous foyer of Legacy Liquor Store with a cocktail and paired hors d’oeuvres reception hosted by Kale & Nori’s Lauren Mote and Chef Jonathan Chovancek. The vaulted ceilings, spirit displays and living wall create a dynamic setting for this delicious affair. Guests are guided though an interactive tasting, led by the guest bartender, right at the harvest table. The rest of the evening is rather indulgent. Chovancek plates a seasonal three course menu that has been inspired by the feature spirit’s wide range of notes and character. Each course is accompanied by an expertly paired cocktail by the guest bartender. Following the dinner, guests will be invited to rate the bartender’s presentation and pairing skills. The two top scoring bartenders at the end of the program will compete for a grand prize. This six month program offers 6 veteran and 6 apprentice bartenders their chance to promote their style and character in an superbly interactive way.

This is all about spirit – in both the bartender and the bottle.

February: ZUBROWKA “BISON GRASS” VODKA
February’s Competitors:
Wed February 08 – Jon Richard, The Vancouver Club (apprentice)
Wed February 29 – Gerry Jobe, Raudz Regional Table, Kelowna BC

About Bittered Sling Bistro
Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Wednesdays, bi-weekly
Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity); tickets available here listed under “Bittered Sling Bistro”

Menu
Hors d’oeuvres, appetizer, principal, dessert, 4 cocktails + seminar tasting**.

Hors d’Oeuvres
Smoked black pepper Pacific oyster confit, rye crostini and dill
Raw Pacific oyster* and beluga lentil caviar, wild elderberry capers and rosemary

First
Celery and parsnip puree with red lentil fried lamb Khlii, pears and hazelnuts

Principal
Albacore tuna with harissa and pistachio, whole roasted cauliflower, cannellini beans lemon pickle and dandilion greens

Dessert
Chocolate spice ruby beet torte, sheep’s milk panna cotta, salted raw boreal honey, sweet herbs and golden beet-preserved peach sauce

*The Vancouver Coastal Health advisory: “The consumption of RAW oysters poses an increased risk of food borne illness. A cooking step is needed to eliminate potential bacterial or viral contamination”.

**Vegan option available, but must be booked at the time of ticket purchase

Schedule – Spirit and host bartender schedule will be online through Kale & Nori and the Legacy Liquor Store events page. This program runs from November – April 2012 twice monthly on Wednesdays

Prizes – each host bartender receives a prize to participate; each host bartender is eligible to win one of two spots in the finals (one night), May 2012. Grand prize for winning host bartender will be announced in April 2012.

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MISSION HILL FAMILY ESTATE CROWNED ‘CANADIAN WINE PRODUCER OF THE YEAR’ AT THE 2011 INTERNATIONAL WINE & SPIRIT COMPETITION IN LONDON, UK BY PROPRIETOR OF CHATEAU HAUT-BRION

Prestigious International Award Recognizes Outstanding Quality and Excellence Across Mission Hill’s Portfolio of Fine Wines

West Kelowna, British Columbia (January 24, 2012): Mission Hill Family Estate is the 2011 recipient of the coveted IWSC Trophy as the ‘Canadian Wine Producer of the Year’ at the International Wine & Spirit Competition (IWSC) in London, United Kingdom. The award came as a complete surprise to Mission Hill Proprietor Anthony von Mandl who was presented the award in front of 600 international wine luminaries at the historic Guild Hall in London by this year’s IWSC President, Prince Robert of Luxembourg, Proprietor of Château Haut-Brion in Bordeaux, France.

The award was particularly gratifying to von Mandl who in 2006 was the first Canadian appointed as President of the IWSC. Past Presidents include: Wolf Blass, Robert Mondavi, Baroness Philippine de Rothschild, Marchese Piero Antinori, May-Eliane de Lencquesaing and Sir Anthony Greener.

“Having started back in 1981 with a vision of producing wine that could stand alongside the best in the world, it is almost overwhelming to see this dream has become reality. This award represents a profound achievement for everything our winemaking and vineyard team has accomplished at Mission Hill Family Estate,” said Anthony von Mandl.

The IWSC was founded in 1969 and is the most prestigious competition of its kind in the world. Its aim is to promote the quality and excellence of the world’s best wines, spirits and liqueurs and it is the only international competition to use a rigorous two stage judging process of professional blind tasting followed by an extensive chemical and microbiological analysis.

In addition to the 2011 IWSC Trophy for ‘Canadian Wine Producer of the Year’, Mission Hill Family Estate won 19 individual medals at the IWSC competition, including: Gold Medals for the 2009 Reserve Riesling Icewine, 2005 Select Lot Collection Riesling Icewine and 2009 Reserve Vidal Icewine. A complete listing of awards is available at www.iwsc.net

The IWSC award comes on top of Mission Hill’s recent ‘Winery of the Year’ award at the 2011 InterVin International Wine Awards Competition. Mission Hill was also featured in Wine Spectator magazine with three of the winery’s red wines – 2007 Compendium, 2007 Quatrain and 2007 SLC Syrah – earning scores of 90 points; while its signature Bordeaux-inspired wine, 2007 Oculus, scored 91 points. This is the first time a Canadian winery has ever received 90+ scores for its red wines from this publication.

In 1994, Mission Hill Family Estate won the IWSC Avery Trophy for ‘Best Chardonnay in the World’ for its Grand Reserve Barrel Select Chardonnay. At the time this was the first major international award for Mission Hill and the accolade helped place British Columbia’s Okanagan Valley on the international wine producing map.

About Mission Hill Family Estate
Mission Hill Family Estate is world renowned for its award winning wines, stunning setting and Terrace Restaurant. Honoured as one of the ‘Top Five Winery Restaurants in the World’ by Travel + Leisure magazine, the restaurant and epicurean program is led by our Executive Winery Chef Matthew Batey. Majestic mountains, scenic lakes and lush orchards encase the winery’s dramatic architecture and culminate in a setting that celebrates wine, food and the arts. With sustainable practices that ensure care for the environment, and a timelessness that respects the von Mandl family’s European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery. For more information visit missionhillwinery.com; Twitter @MissionHillWine and Facebook

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SPECIAL EVENTS FOR FEBRUARY AT LEGACY LIQUOR STORE

ZUBROWKA BISON GRASS VODKA & KALE & NORI PRESENT: BITTERED SLING BISTRO
Wednesday, 7:00pm – 9:30pm Feb 8, 2012
Feb 8th Guest Bartender: TBD
$60/ticket which includes gratuity and HST – 30 tickets available

We are proud to introduce you to “Bittered Sling Bistro” – a bi-monthly food and cocktail pairing competition dedicated to pushing the boundaries of cocktail craft.

LA BELLE EPOQUE SPIRITED DINNER
Monday, 7:30 to 10:00 pm Feb 13, 2012
Kale & Nori Present: La Belle Epoque – A Tales of the Cocktail Spirited Dinner

Celebrating the “Golden Age” of innovation, entertainment, education and technological advancement – 5 pillars of history, as interpreted by a Vancouver Chef and Bartender.
$100/ticket – Click Here for Menu and to Purchase Tickets – Vegetarian Option Available

TALES OF THE COCKTAIL
Various Times Feb 12, 2012 – Feb 14, 2012
Venue: Fairmont Pacific Rim, 1038 Canada Place
PURCHASE TICKETS HERE

Tales of the Cocktail® is taking its show on the road once again this February as they return to Vancouver for four days of seminars, tastings, special events and more, each featuring some of the biggest names in mixology from around the world. Join us as we dive deep into the cocktail culture of Vancouver. Taste everything at Legacy as we bring in the exclusive product line up being poured at Tales of the Cocktail.

TASTE OF AFRICA DINNER – PART TWO!
Thursday, 4 to 7 pm Feb 16, 2012

Our Taste of Africa Dinner last year was so popular and sold out so quickly that we had to do it again! Back by demand is Isaac and his wife Becky with their amazing food from Taste of Africa. Paired alongside South African wines, enjoy Sliced yams, Spinach stew
Rice & Beans, and Jollof Rice.
$45/ticket, 36 tickets available

For more info, visit: legacyliquorstore.com

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INVITE BIG LOU TO YOUR SUPERBOWL PARTY THIS YEAR

Superbowl Sunday is one of our favourite days of the year and this year our team has gone all-out  year to offer a great new way for you to enjoy the big day with us.

Our Superbowl Feast is a convenient and value-packed way to bring all the great Big Lou’s taste home to your house party. This all-in party pack includes our delicious home made and locally-sourced treats like our burgers, hot dogs, chilli and wings. All this well-rounded party requires is a little heating to be ready to serve to your houseful of football fans.

The Superbowl Feast includes:

• 2 litre Meat hook chilli
• 12 Big Lou’s Hot dogs
• 5 lbs Wings
• 6 Pemberton Meadows Burgers

The cost of for the standard feast is $120 and we’re also offering a Feast and a Half with a whole bunch more of everything for $185. We’ll be accepting orders up until Saturday February 4th for pickup by 1pm on Superbowl Sunday, February 5th.  Call the store at 604-566-9229 or email info@biglousbutchershop.com to order.

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PECKINPAH SUPERBOWL SOLUTIONS

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RED CARD SPORTS BAR IS THE ONLY PLACE TO BE ON SUPER BOWL SUNDAY

Vancouver, BC (February, 2012) — Named by those in the know as the absolute best place to watch a sports event, Red Card is undoubtedly the ‘go to place’ for the Super Bowl this Sunday. With 18 hi-def TV’s, two of which are 106” projectors, you will not miss a single moment of the action, including Madonna’s half time show. And what’s Super Bowl without amazing beer and food specials? All day at Red Card you can enjoy pints of Stanley Park Amber and Pilsner for just $5.00. Lovers of coveted Westcoast IPA Green Flash will be excited to know its back in stock and on tap this weekend at Red Card (one of the few bars in town to have it). And, of course, we will be pouring our very own Red Card Lager specially brewed for us by Sleemans.

In addition to our regular great menu, the Red Card chefs are featuring three Super Bowl specials. Chow down on Red Card Super Bowl chili – 24 hour braised Angus beef with fresh mozzarella for just $13.00. Or get a load of our special Red Card Poutine with Super Bowl Chili Fries consisting of 24 hour braised Angus beef Chili on house cut fries and fresh mozzarella for $10.00 Our specially imported wood burning oven from Italy will be turning out a Super Bowl ‘Touchdown’ Pizza with unique ingredients in honour of the day for $14.00.

Come dressed in your favourite team jersey or shirt and enter to win a $120 gift certificate for the ladies and a football jersey for the guys.

Doors open at 10 a.m. and get ready to party. First come – first served. For large group inquiries or reservations of more than 10 people, please email info@redcardsportsbar.ca. A credit card will be required and restrictions may apply.

For more info, visit: redcardsportsbar.ca

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DINE OUT 2012 AT THE OAKWOOD CANADIAN BISTRO

Only two days remain of Tourism Vancouver’s 2012 Dine Out, coming to a close this Sunday February 5th. Take your Dine Out adventures to Kitsilano’s latest room The Oakwood Canadian Bistro this week, and try their tasty $28, 3-course menu while sipping premiere BC craft beers and hand crafted cocktails.

Appetizer
Roasted potato, pepper and leek soup with garlic foam
Poplar Grove Pinot Gris / Kronenbourg
or
Radiccio salad with honey vinaigrette, goat cheese, candied pecans and bacon lardons
Taltalus Reisling / Monster Merlot
~
Entrée
Braised lamb stew with carrots, brussel sprouts garnished with potato ravioli
Laughing Stock Blind Trust / Monster Merlot
or
Butter poached albacore tuna with tuna confit and herb risotto
Poplar Grove Pinot Gris / Kronenbourg
~
Dessert
Nanaimo bar brulée
Poplar Grove Dessert Wine
or
Beet and carrot cake with blue cheese cream
Poplar Grove Dessert Wine

Book your reservations and view the Oakwood’s special $28 Dine Out menu through the Tourism Vancouver website at www.tourismvancouver.com.

The Oakwood Canadian Bistro serves fresh, honest food in a casual neighbourhood environment. This modest Kitsilano room encourages diners to gather around the central communal table with old and new friends, sip BC craft beers and linger over one of Chef Michael Robbins’ seasonally driven dishes. The restaurant is open Tuesday to Sunday from 5pm to late (1am on weekdays, 2am on weekends) and open for brunch on Saturday/Sunday from 10am to 3pm.
www.oakwood.ca

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SUPERBOWL PARTY AT THE OAKWOOD CANADIAN BISTRO

What :: On Sunday February 5th join Kitsilano’s premiere food and cocktail joint, The Oakwood Canadian Bistro for Super Bowl XLVI. Enjoy pre-game brunch from 10am-3pm amongst old and new friends, and then catch all the Super Bowl action on a big screen HD projector and 5 HD TVs.

When :: Sunday February 5th 2012, 10am to late

Where :: The Oakwood Canadian Bistro, 2741 West 4th Avenue, Vancouver BC

Why :: Guests will enjoy pre-game brunch featuring the famous AAA Burger and fries (or salad) with a BC craft beer for only $15. Draft beer, mimosas and caesar’s on special all day and full menu available from 5pm until late.

How :: For reservations please call 604.558.1965 or visit www.theoakwood.ca.

The Oakwood Canadian Bistro serves fresh, honest food in a casual neighbourhood environment. This modest Kitsilano room encourages diners to gather around the central communal table with old and new friends, sip BC craft beers and linger over one of Chef Michael Robbins’ seasonally driven dishes. The restaurant is open Tuesday to Sunday from 5pm to late (1am on weekdays, 2am on weekends) and open for brunch on Saturday/Sunday from 10am to 3pm.

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PINK ELEPHANT EXTENDS $18 DINE OUT VANCOUVER MENU UNTIL FEBRUARY 29

(Vancouver, BC) February, 2012 – Can’t get enough Dine Out? Neither can Pink. Desmond Chen, president of Thai House Restaurant Group, is pleased to announce that his newest restaurant, Pink Elephant Thai, is extending its popular $18 Dine Out Vancouver menu until February 29.

Pink Elephant Thai’s three-course $18 Dine Menu offers incredible value and several favorite Thai dishes. Guests may select from three appetizers: Alberni Mango Roll, fresh salad roll with mango and tiger prawn; Fish Cakes; or Floating Market, deep-fried spinach with tiger prawn, served with spicy green apple sauce. For entrees, choose from Matsaman Curry, a creamy coconut chicken curry with cashew nuts; or Grilled Free Range Duck Breast with spicy garlic and chili sauce; or traditional Pad Thai. Enjoy Three Princesses for dessert: sweet sticky rice with egg custard, fresh mango and sweet coconut strips.

To complement the menu Jackson Triggs wines are available for $6.50 per glass, and Pink Elephant Thai’s Lychee-tini and Pink Margarita are on special for $5.00.

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 on Facebook.com/pinkelephantthai.

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CELEBRATE VALENTINE’S AT YEW

Heed the cry of lovers everywhere and immerse yourself in romance and delicious dining for a Valentine’s long weekend love fest – February 11 to 14.

Executive Chef Ned Bell has created five inspired Valentine’s menus that build from “First Date Saturday” and “Second Date Sunday,” to “No Pressure Weekend Brunch,” “Going Steady Monday” and “True Romance Tuesday.” Each menu offers a little something different and range from a three-course brunch menu for $45, a four-course dinner menu for $59, to a five-course dinner menu for $79.

Each menu features the best of sustainable and mostly local seafood including appearances from oysters, scallops, lobster, Dungeness crab and the best of the daily catch.

Pastry Chef Bruno Feldeisen has created a number of delicious desserts such as his signature Melt My Heart sweet treat featuring white chocolate and almond mousse cake, raspberry champagne cream and candied rose petals.

Make a romantic night of it and book the Hotel’s Celebration Package and be sure to share your Vancouver Love Story on the Four Seasons Hotel Vancouver Facebook page for a chance to win a five-course Valentine’s menu, including wine, and a Celebration Package overnight stay in an Executive Suite for the evening of Tuesday, February 14. Champagne, strawberries, breakfast in bed, valet parking – the works!

If Cupid has fallen down on the job and you’re spending the holiday alone or with friends – pull up a seat at the bar and order some Romance – the cocktail. Justin Taylor’s festival refreshing pink cocktail is sure take restore your spirits.

For more info, visit: yewrestaurant.com

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INVEST IN LAUGHING STOCK PORTFOLIO 2010

Laughing Stock Vineyards has opened the Futures Offering of Portfolio 2010, our signature Bordeaux-style blend. Only available for a limited time, the Futures Offering provides early subscribers with the option to secure orders of Portfolio at a reduced price before it is released to the public later this fall. Portfolio continues to be recognized as one of BC’s big reds and as noted by John Schreiner, reputed wine writer, “Portfolio is one of those reds that should be collected by anyone serious about building a cellar of British Columbia Wines”.

This year’s vintage continues to showcase the best reds we grow with a blend of the classic Bordeaux varietals: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. The 2010 vintage was a cooler vintage and thus early blending trials are showing a very elegant and classic expression of fruit.

The futures price is $35 per bottle (unchanged since we launched the winery in 2003), thus the program offers discounts from the release price of $42 in Fall 2012. A great arbitrage opportunity!

If you purchase Portfolio annually, you may be interested in becoming a Preferred Shareholder to gain specific benefits such as free shipping as a wine club member. Details are noted below.

February is officially Futures month and this offer is only open until FEBRUARY 29, 2012. You may place your Futures order here.

For more info, visit: laughingstock.ca

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BURROWING OWL ESTATE WINERY RAISES OVER $400K FOR FEATHERED FRIENDS & THE LAND CONSERVANCY

January 30, 2012 (Vancouver, BC) – The Okanagan’s Burrowing Owl Estate Winery is pleased to announce that as of December 31, 2011 it has donated over $400,000 to support of the work of the Burrowing Owl Conservation Society of British Columbia, SORCO (the South Okanagan Rehabilitation Centre for Owls), and The Land Conservancy of BC.

Burrowing Owl Estate Winery supports these organizations with funds raised at its winery tasting room. Visitors are encouraged to make a suggested minimum $2 donation when they visit the winery to taste its world-class wines. The winery’s donations now provide the majority of the Burrowing Owl Conservation Society’s annual funding.

Burrowing Owl invites everyone to drop by and sample our award-winning wines in our tasting room. After all, it’s for the birds!

For more info, visit: bovwine.ca

Tales of the Cocktail on Tour Vancouver is right around the corner, taking place February 12-15.  At this second annual installment of the satellite event of New Orleans’ own Tales of the Cocktail, tequila and mezcal will figure prominently.  Charlotte Voisey, Iván Saldaña, and your very own agave correspondent will be presenting an entertaining and educating seminar entitled Tequila Evolved on Tuesday February 14.

Tequila Evolved: How Tequila Evolved, How Tequila Cocktails have Evolved and How Tequila will Continue to Evolve

Agave genius Iván Saldaña Oyarzábal is flying in from Mexico to join Charlotte Voisey and Eric Lorenz for an invigorating discussion on the past, the cocktails and the future of tequila.

^ The traditional way of extracting juice from the Agave as seen here at Fidencio Mezcal’s distillery

Ever wondered if the Mesoamericans discovered, fermented and even distilled agave beverages before the Spanish arrived in 1519?  If so, how long ago? And how has fermentation been intricately interwoven with the rise of civilization itself?  These questions will be explored in fascinating dialogue with Eric Lorenz citing provocative new research by archaeologists from the University of British Columbia.

Charlotte will be on hand for cocktail relief with silver, reposado and añejo tequilas.

^ Early distillation in Mexico: Spanish colonial-era copper alembic still in the foreground, early clay pot still used by indigenous Zapotec peoples at present (distillate from this type of still is known as "mezcal de olla") at left. Credit: Eric Lorenz.

For anyone who attended Tales of the Cocktail in New Orleans this past summer and who saw and heard Iván speak at the Before Man, the Plant seminar, you’ll recall that his knowledge of agave botany and plant physiology is unmatched.  Charlotte’s strengths (two of many actually…) are in telling the (his)story of a classic cocktail while tantalizing the tastebuds – she’ll be doing that with the margarita and more – thanks to Milagro Tequila.  And your correspondent?  Well, if you read any of my Ancient Origins of Agave Spirits series over at Examiner.com, you’ll have some idea where (and when) we’ll be going.  But you’ll have to turn up in person to hear about our new and future research – in which we’ll literally dig up the smoking guns showing early origins of agave beverage fermentation and ritual use of these beverages and analyze them using state-of-the-art molecular biology techniques.

^ Charlotte Voisey

What if I didn’t sign up in time and the Tequila Evolved seminar is full, you ask?  Well, you can still come on out to the BC Bar Crawl any time between February 12-15 and enjoy agave spirits featured at these fine establishments:

• Boneta
  12 Water Street Courtyard
  “Callejón de la Sangre” with Scorpion Mezcal created by Ben De Champlain

• The Keefer Bar
  135 Keefer Street
  “Ma Mong O” with Don Julio Tequila created by Danielle Tatarin

• West Restaurant
  2881 Granville Street
  “Geishagave” with T1 Tequila Uno created by David Wolowidnyk

And your correspondent has also learned, by leaving no stone unturned and through plenty of late-night “research” of course, that imbibers may also get a taste of mezcal if they head over to Blue Water Café or Revel Room for their cocktails featuring Cointreau and Licor 43, respectively.  But you didn’t hear that from me.

Finally, master distillers German Gonzalez of T1 Tequila Uno and Douglas French of Scorpion Mezcal are threatening that they may even be on hand for the week.  Either way, cocktail lovers and agave lovers alike will have plenty to rejoice about at Tales of the Cocktail Vancouver.

Not enough for you because you’re such an extreme agave enthusiast, you say?  Well, you’re in luck – you can enroll in the first-time-in-Canada Mezcalier Level 1 course taking place on February 16 at Latitude on Main.  This is the one and only Mexican government-certified course that you can take to be able to call yourself a “mezcalier” – and it’s only the beginning (1 of 4).  See www.mezcalier.com for costs and details.  Of course, the most important detail is that you’ll be tasting at least 20 mezcals you’ve never tasted before.

And speaking of mezcal – did I mention that British Columbia’s mezcal selection just increased by about 900%?  More on that later.

~ Eric Lorenz

From 1903 through to 1926, Ada Coleman, or as her regulars called her, “Coley”, worked the bar at the Savoy Hotel’s American Bar in London. She was a very talented bartender who proceeded the great, Harry Craddock, who in 1924 would come over the pond from America to manage the Savoy. Six years later he would publish the Savoy cocktail book, where the first recipe for the Hanky Panky was found.

Ada had regulars such as Charlie Chaplin, WC Fields, and Mark Twain. One particular regular, Charles Hawtrey, an English actor preferred a drink, “with a bit of punch to it.” One evening Ada came up with a new recipe involving London dry gin, Sweet Vermouth, and Fernet Branca. Upon tasting it Mr. Hawtrey said, “By Jove! That is the real hanky panky!” It has been called the, Hanky Panky ever since.

The great thing about the Hanky Panky cocktail is that a drink with only three ingredients is so delicious. The secret is nailing the dilution and the temperature. I like to use Beefeater as the gin component because the heavier juniper presence really stands up well to the complexity of the Fernet Branca. I use Cinzano Rosso for the vermouth. I find certain other vermouths like Carpano Antica formula a little too complex for this cocktail. Finally, the orange twist also helps pull everything together by delivering an elegant citrus nose. As you taste, the spice notes from the gin will be first, then the fruit from the vermouth, finished with the lovely bitter characteristics of the Fernet Branca.

Here’s the recipe:

• 45 ml Beefeater gin

• 45 ml Cinzano Rosso vermouth

• 10 ml Fernet Branca

- Add all ingredients to a chilled mixing glass.
- Add ice and stir for 20-30 seconds.
- Strain into a chilled cocktail glass.
- Squeeze an orange peel over the cocktail and drop in the glass. Enjoy.

My favorite pre-dinner cocktail, but really can be enjoyed anytime!

~ Shaun Layton

As part of the Downtown Vancouver Business Improvement Association’s August Summer Love promotion, MARKET by Jean-Georges has been featuring a weekly cocktail tasting every Thursday at 9:00pm. For $25, guests received an appetizer and five tasting-size cocktails created by lead bartender, Jay Jones.

I learned that for MARKET’s last Summer Love Cocktail Tasting, Jones was showcasing tequila. Given my recent agave spirits education, I thought this offered a good opportunity to explore some of its capabilities in mixed drinks. Here is what he came up with…

El Mariachi
Cazadores Blanco | Campari | Mirabelle plum | fresh lime juice| sparkling wine

Carolina
Cazadores Reposado | Maraschino liqueur | Liquore Strega | fresh lemon juice | peach bitters

Jalisco Sour
Herradura Reposado | red bell pepper | Taboo absinthe | agave syrup | fresh lemon juice | egg white

Machete
Cazadores Anejo | green chartreuse | chili pepper | fresh lemon juice | lemon zest

Anticuado
Aha Toro Anejo | Vanille de Madagascar | brown sugar | Aztec chocolate bitters | lemon & orange zest

I really like seeing this concept being applied to cocktails in Vancouver. Curious by nature, I’m an avid explorer, be it travel, food, or drink. Tapas, thali, izakaya, wine flights, beer samplers – all offer the individual a better opportunity to survey a beverage or cuisine than normally possible with full-size servings.

Of course, there are greater logistics involved with cocktails since it requires much more than opening three, or so, bottles and pouring the contents into separate glasses. You can’t help but be impressed with The Refinery’s Cocktail Kitchen Series when, on top of that, they were changing the bartender weekly and the three-course menu monthly. Unsurprisingly, MARKET’s August tasting series has proven to be popular. Jones said they intend to have similar offerings in the future, perhaps putting more emphasis on the food.

After sampling all five tequila cocktails, guests were asked to vote for their favourite via twitter. The recipe of the most popular drink will be published in Vancity Buzz on August 29. Oh, and if you want to win a dream date valued up to $1,500, you have until August 31 to enter the DVBIA’s Summer Love Contest; date not included.

~ RG

At the height of summer when the branches weigh heavy with fruit and the wafting sweetness saturates the air, the wild yeasts have already begun to feed. These ubiquitous fungi found on the skins ferment the fruit sugars to provide them with the energy needed for their growth and reproduction, and in so doing, just happen to produce alcohol. Since these yeasts are everywhere we all eat some amount of alcohol in our food, and thus consuming alcohol is as natural as eating. But while our hunter-gatherer ancestors no doubt ate wild fermented fruit, and maybe on occasion enough to get mildly inebriated, it wasn’t until about 9000 years ago that we learned how to make wine. It perhaps has its origins in ancient China, but very early evidence of wine production has also been found in places such as modern-day Iran, a country that now forbids alcohol consumption. Not even considering the ancient Zorastrian culture of Iran, Islamic Persian literature is replete with references to wine, in the poems of Hafez and Sadi who speak of wine as a representation of divine bliss. From the drinking songs of college fraternities and sports fans, to intimate moments with family and friends, alcohol is a beverage of transcendence, as a way to leave behind our petty inhibitions and boundaries to share in the delight and ecstasy of everything melting away.

Wine has long been a part of Indian culture as well. In a 6th century Ayurvedic text called the Ashtanga Hrdaya, two entire chapters are devoted to the subject of wine. It outlines the properties of wine and its effects on the body, the dangers of overconsumption, intoxication and addiction, and how to prevent and treat these problems. Its author Vagbhata says that wine is a means to happiness, an elixir that brings about relief from the day to day monotony of everyday life. As the Ashtanga Hrdaya says, “if he does not drink wine at least once, what else can he enjoy in this troublesome life of a householder?”

According to Ayurveda, all alcohol has hot and dry quality that quickly penetrates the tissues of the body, overcoming both the physical and mental qualities of inertia. In stimulating the body however alcohol acts like a poison, catalyzing the innate vitality (ojas) towards forcible expression. With alcohol we become happy and joyful as this energy is released, but this loss also leads to mental instability, disordered thinking and impaired actions. The Ashtanga Hrdaya says that the improper consumption of wine is chief among the innumerable paths to self-destruction, leading to the loss of dharma (virtue), artha (prosperity) and kama (happiness).

Alcohol molecule

Science supports the idea in Ayurveda that alcohol is a poison. There is clear evidence that consuming as little as two shots of distilled liquor, two glasses of wine or a pint of beer can produce liver injury when consumed on a daily basis. After consumption blood alcohol levels increase dramatically and alcohol diffuses into the brain, producing the tipsy euphoria or buzz we get when we’re a little drunk. The alcohol then passes through the liver where it is metabolized into acetylaldehyde, which is highly toxic to both the liver and other organs, until it is acted upon by cellular antioxidants and reduced to acetic acid. Detoxifying acetylaldehyde places great stress on the liver and interferes with normal functions, inhibiting gluconeogenesis and protein synthesis. It increases fatty acid synthesis leading to fatty liver (steatosis), in which the liver becomes enlarged and yellowed from the accumulation of peroxidized fat. This ‘stagnation’ of the liver is one of the major underlying factors of hangover, and is best treated with supportive measures such as antioxidant-rich foods, and especially bitter-tasting herbs, vegetables and fruit. While fatty liver is completely reversible, with chronic alcohol consumption the liver cells become inflamed (hepatitis) and eventually irreversible scarring (cirrhosis) begins to take place. Chronic alcohol consumption also induces a hypermetabolic state, increasing the activity of detoxifying enzymes, increasing tolerance to both alcohol and drugs, often leading to multiple substance abuse patterns.

To avoid these problems the Ashtanga Hrdaya prescribes a regimen for drinking alcohol (madyapanavidhi):

1. Make sure you are in good health. Alcohol is a kind poison that taxes the body, and if the body is weak alcohol consumption leads to further weakness and decline. In general, this rule refers to all intoxicating substances, but among them alcohol is prominent due to its particularly toxic effects.

2. Make sure you are in a good mood. Alcohol may make you happy for a while; but if you were unhappy before drinking, that state of mind returns before the negative effects of alcohol have worn off, leading to further unhappiness. In Ayurveda happiness is related to ojas – more vitality means more happiness. If you are using alcohol to change your mood, look for other things that give you pleasure and enjoyment first.

3. Make sure that you will be safe. Ayurveda recommends drinking at home or a specific location, where you can’t get hurt or hurt others, with sober people (“physicians”) watching over you. Travel is not recommended while drinking.

4. Make sure you are celebrating! Drinking alcohol is a celebration, a sudden release of energy that is to be shared and enjoyed with good company and good food. Alcohol is particularly celebrated in the Ashtanga Hrdaya as an aphrodisiac, and some of the suggestive passages of Ayurveda are found in its description of wine, and how we can enjoy it with our beloved.

5. Make sure to drink in moderation. Have no more than two servings per event. That’s enough to get pleasantly drunk for more people, and still not lose the ability to function. For more intimate settings the Ashtanga Hrdaya allows up to three drinks just to “please the wife”…

6. Make sure to take rasayanas after drinking. Before retiring for the evening, take herbs that support the liver and build ojas. Examples include amla, peony, shatavari, punarnava, barberry, kudzu, turmeric, licorice and ginger, taken with honey and ghee, or with boiled milk.

Alcohol can be fermented or distilled. Common fermented beverages include wine, beer and mead. Wine is considered best for health, and because Ayurveda considers grapes to be among the best fruits, grape wine is the best among the different types of wine. At about 10-14% alcohol, wine (madya) has a sour taste and a hot, dry quality that stimulates the appetite, promotes circulation, benefits the heart and reduces vata and kapha. Red wine is richer in tannins, and has a drier and hotter quality than white wine that can aggravate pitta. Red wine is less likely to promote congestion and is best consumed in the winter and cold weather. White wine is more congesting and cooling in nature, better for pitta, and is reserved for warmer weather and warm climates. Wine can also be prepared with other fruits besides grapes, as well as with different herbs and flowers. In Ayurveda medicinal wines called arishta are used extensively in the treatment in a number of diseases and condition, as they are also used in both Chinese and Western herbal medicine.

Beer (sura) has lower amounts of alcohol than wine, averaging from about 4-9% depending on the preparation. Unlike wine, beer is not good for digestion and tends to create congestion and weight gain. Rice beer (salisura) is considered to be the best among beers, whereas barley beer (yavasura) is considered inferior. In general beer is useful for nourishment and for promoting breastmilk production. Its properties also depend on the kind herbs the beer is fermented with. In India beer was often fermented with a number of herbs such as punarnava (Boerhavia diffusa) and bibhitaki (Terminalia belerica), both of which are rejuvenating plants that are good for health. Today most beer is made with hops (Humulus lupulus), a bitter-tasting herb with sedative properties that contains the estrogen 8-prenylnaringenin that alters sexual function. In the Middle Ages men refused to pick hops because it made their testes shrink, and hence hop-picking and beer-making became a woman’s job. Each tavern produced its own unique blend of herbs to flavor the beer, some recipes using psychoactive plants such as henbane (Hyocyamus niger) and belladonna (Atropa belladonna) – hence the myth of the witch and the devilish effects of her cauldron’s brew.

Mead (madhasava) is a kind of wine prepared by diluting honey with water and then either relying upon wild or added yeasts to ferment it. Unlike wine mead is often flavored with different herbs, spices, fruits and flowers. Prepared simply, mead is light and easier to digest than wine, and is stated to be good for skin problems and urinary disorders. Like the medicinal wines called arishta in Ayurveda, a separate class of medicinal meads called asava are used in a similar manner.

Distilled liquor is prepared by boiling off the alcohol from a fermented mash of fruits, grains and just about any carbohydrate-rich food or alcohol. Examples include brandy (wine), gin (wine and herbs), vodka (corn or potatoes), whiskey (barley, wheat, rye, corn), tequila (agave) and rum (sugar). Distillation as a technique has been used in Ayurveda for thousands of years, and has long been used throughout the Middle East. Walk into any Persian grocery store and more than one aisle will be filled with different types of hydrosols, a distillate made from boiled herbs. Although distillation was known to the ancients it was the Arab physician Ibn Sina that developed the refrigerated coil. This allows the distillate to condense quickly, dramatically speeding up the process of extraction. By about the 12th century the first evidence of alcohol distillation is found in Europe, and liquor soon begins to rival other traditional beverages. Often times the variety of distilled liquor was marketed as a kind of medicinal tonic, such as gin made with juniper, a herb traditionally used to detoxify the body and enhance digestion. In the 19th century the continuous still was invented and distilled liquor production literally flooded the marketplace, giving rise to a host of social issues that sparked the rise of the Temperance movement and prohibiton in North America.

Distilled liquor can range in alcohol content anywhere from 30% (60 proof) up to 95% (180 proof), with most commercial distillates below 50% (100 proof). The higher alcohol content means that distilled liquor has a very pungent flavor, and a very hot and dry quality. It has a strong stimulatory effect upon circulation and digestion, and is an effective medicine to treat coldness and reduce kapha. Distilled liquor is a suitable alternative for people with yeast problems (candidiasis), consumed dry, straight or with ice, as an alternative to fermented alcohol and sweetened beverages. Distilled alcohol however aggravates both pitta and vata, and should be avoided in warm weather and climates.

~ Todd Caldecott

ToddCaldecott.com

(Images courtesy of Rick Green)
The second installment of The Refinery’s Cocktail Kitchen season 2 brought Granville Island’s Masa Shiroki and his Osake brand sake to the bar. His unfiltered small-batch produced premium sake and imports were the main ingredients in competition cocktails that were paired with an all-Japanese menu created by Ben de Champlain featured during the month of April.

THE BARTENDERS:

^ Week 1 - Danielle Tatarin, The Keefer Bar

^ Week 2 - Jay Jones, Market by Jean-Georges at the Shangri-La Hotel

^ Week 3 - Jason Browne, Calabash Bistro

^ Week 4 - Shawn Soole & Nate Caudle, Clive's Classic Lounge, Victoria

The 3 course menu, created by chef and bartender Ben de Champlain, was an homage to his favourite Japanese comfort foods that he discovered exploring the country during an extended stay in his younger and wilder days.

^ Course 1 - "Sunomono" salad with compressed cucumber "noodles", prawn, pickled ginger, and citrus soup bowl

The first dish, a cold “Sunomono” salad (su means vinegar in Japanese) of compressed cucumber ‘noodles’, pickled ginger and citrus dressing, was topped with a peeled prawn. It was a refreshing starter course and the cocktails reflected it, with many playing to the tartness of the vinegar with citrus fruit. Danielle Tatarin’s “Ichi” cocktail was served in a hollowed out lime.

Ichi
• 1oz Sake (cold)
• Dash of each lime & apple bitters
• 1 lime cored out to be used as serving glass, freeze.
• 1 round orange zest placed at the bottom of the inside of the orange.
• Add the bitters over the orange zest into the lime cup then pour the sake over top. Keep the top part of the lime to be used to close up the lime.

^ Course 2 - "Okonomiyaki" cabbage pancake with bonito and Japanese "BBQ" sauce

de Champlain’s Okonomiyaki, which is basically a battered cabbage pancake pan-fried to a nice crispy texture and decorated with various savoury accoutrements, was done Osaka-style, as opposed to Hiroshima-style that adds yakiudon to the mix, and was absolutely delicious. This dish was so simple and satisfying, I could have easily eaten another and another.

Jason Browne’s Suika no kaika – “Blooming Watermelon” was a highlight cocktail pairing with the okonomiyaki. His refreshing cocktail made with Shochu, plum wine, cherry liqueur and fresh watermelon artfully integrated the many traditional Japanese flavours together. The subtle green tea and nutty Shochu combined with sweet mayo, bonito and fried cabbage was a sublime match.

Suika no Kaika-Blooming Watermelon
• 1oz Sochu
• 3/4oz Plum wine
• 1/4oz Maracshino Cherry liqueur
• 1/2oz ginger syrup
• 3 lemon zests
• 1 1/2oz Chrysanthamem Green Tea
• 1oz fresh pressed watermelon juice

Shake and fine strain, pour into DOF with cubed ice. Garnish with a strip of watermelon peel, cherry blossom and grated dried plum

^ Course 3 - Kasu and miso marinated sablefish with mushroom dashi and vegetables

The final course of miso and kasu marinated sablefish in a shitake mushroom-filled dashi broth brought earthy flavours to a delicate piece of fish, which were accented nicely by fresh-cut spring onions. By far the most challenging cocktail pairing because the bartenders were instructed to also include “kasu” in their drinks. Kasu is the remnants of the rice fermentation in the production of sake, which gave the cocktails an imposing milky body. Jay Jones cocktail was called “The Master” and embraced the full body head on, combining rich spiced flavours of brandy, fernet, root beer bitters, orgeat and lemon zest in one of the more complex cocktails of the competition.

^ Ben de Champlain, Masa Shiroki, and Danielle Tatarin

After all the guests’ scores were tallied at the end of the month, Danielle Tatarin of The Keefer Bar was given the nod as April’s overall winner.

Stay tuned, next month is THAILAND vs. DRIFTWOOD BEER

• May 4 2011: Bartender Derek Vanderheide
• May 11 2011: Bartender Lauren Mote
(*during Vancouver Craft Beer Week)
• May 18 2011: Bartender David Wolowidnyk
• May 25 2011: Bartender Tanya Roussy

More more information and to buy tickets to the next event, call 604.687.8001 or visit: therefineryvancouver.com.

~ PK

For anyone interested in attending the Tales of the Cocktail, there are 20 tickets still available for purchase. This three-day festival will feature six seminars, held at the beautiful Fairmont Pacific Rim hotel, from some of the world’s top mixologists, as well as opening and closing events.

The inaugural seminars at Tales of the Cocktail on Tour Vancouver include the following:

• Famous New Orleans Cocktails led By Chris McMillan and Philip Greene
• Who’s Your Daddy? A Mai Tai Paternity Test led by Jeff Berry
• For the Love of Gin led by Desmond Payne and Dan Warner
• The Science of Cocktails: New Techniques Behind the Bar led by Dave Arnold and Eben Klemm
• The History and Importance of Ice in Cocktails led by Charlotte Voisey and Jon Santer
• The Birth, Death and Rebirth of Canadian Whisky led by Allen Katz and Drew Mayville with Neal McLennan and David Wolowidnyk

Ticket package cost is $155 and can be purchased at the Fairmont Pacific Rim Hotel (1038 Canada Place) on Sunday, March 13th at 12 noon.

Today, we are excited to welcome The Keefer Bar in Chinatown to the Urban Diner community.

Check out their new listing here.

Ten years ago we began to see attention turn to bar culture in our local hospitality scene; creative cocktail recipes and the imaginative personalities behind them became identified and embraced. We have our bar patrons to thank for the incredible growth in the quality of bartending, as your curiosity and thirst have helped raise our standards as an industry. We now enjoy a thriving community, where the relationship between the cocktail and it’s bartender matches that of food and it’s chef. The honour of having Tales of the Cocktail® land in Vancouver is proud evidence of where we’ve come.

Media interest in what we do has been of paramount importance – helping us share our creations and ambitions with a greater audience. We are grateful for the opportunities media provides for us to showcase our affections for the Drink. Bartending and drinking should always be fun, but we take certain things very seriously; case-in-point, the Sazerac. This cocktail is the very foundation of what we do behind the bar. It is the very definition of a cocktail – a classic recipe whose design and history stand as foundation for our ideals, creativity and pure love of what we do. You don’t mess with the Sazerac.

Recently, a popular and highly distributed newspaper published an article on classic cocktails, citing specific recipes, individuals and historical information. The on-line article also featured two video cocktail demonstrations, showcasing construction of two of the most important cocktails in history: The aforementioned Sazerac and the Manhattan.

This could have been a remarkable article, as it seemed intended to share the substance and very heart of classic cocktails and bartending. Instead, it was a mockery of our industry and that which we hold dear. The article itself is a celebration of misinformation, while the video cocktail demonstrations employ incorrect ingredients, misleading descriptions and unhygienic techniques. I’m not one for writing letters of complaint, but this was just too personal an affront that flew in the face of everything our community has worked to achieve. As a bartender, a founding Director of the Canadian Professional Bartenders Association and an Event Partner with Tales of the Cocktail® on Tour – Vancouver, I felt compelled to respond:

To whom it may concern,

Re: “Which classic tipples are making a return to the bar scene?” ~  Michele Sponagle Feb 18, 2011, Globe and Mail

Thank you for drawing attention to the classic cocktail enthusiasm in our local Bar scene and for mentioning individuals and locations in particular, however it would preferable if your facts and performances were accurate. There are information errors regarding the Pisco Sour, but I would like to make you aware specifically of the deficiencies in your report regarding the Sazerac and the faults in video preparations made by Beppi Crosariol.

1. There is no such thing as Herbchaud. There is Herbsaint and there is Peychaud’s Bitters – both are essential ingredients to the New Orleans Sazerac.

2. Sazerac is specifically a Rye Whisky-based cocktail – Tennessee Whisky should never be used

3. An Absinthe or Herbsaint wash is required for a Sazerac – Pernod is not prescribed

4. Peychaud’s is the essential bitters in a Sazerac. Angostura Bitters should never be used in a Sazerac

5. I do not wish to discredit the word “Bartender” in favour of “Mixologist” or any other term – just like the Sazerac, the word “Bartender” is embraced by our community; a proud title to represent a skilled professional that is passionate about the craft of Bartending

6. I did not provide this quote: “Cocktails were originally mixed for medicinal purposes, they were not meant to be consumed recreationally.”

7. The technical performances making the Sazerac and Manhattan are grossly inaccurate and unhygienic

8. There are no variations of the Sazerac which suggest ice or soda be added

9. The Sazerac is referred to in the video as being “Bourbon and Licorice” – Gentleman Jack is not Bourbon and Pernod is flavoured with anise, not licorice

10. The Manhattan video is labeled “How to make the perfect Manhattan”. “Perfect Manhattan” is misleading as it denotes a very particular recipe variation, as opposed to the classic Manhattan recipe which is attempted in your video

Your exposure for our beloved Cocktail culture is appreciated, though we would be happy to provide accurate information and professional consultation upon request so as not to dilute our efforts or discredit the authenticity of classic recipes.

>Thank you,

~ Jay Jones

The inaugural season of Cocktail Kitchen has come to a triumphant close. The past seven months have seen The Refinery host the longest-running Cocktail and bartending competition this city has ever seen, with twenty two local barkeeps, pitted up against six different spirit & cuisine pairings.

From the perspective of this older Bartender, the most inspiring aspect of this series was the great diversity of bartenders that it attracted. Established cocktail veterans like David Wolowidnyk (West), Danielle Tatarin (The Keefer Bar) and Shawn Soole (Clive’s Classic Lounge) took the stage and showed how it was done, while newcomers like Marlo Panucci (Market by Jean-Georges, The Refinery, L’Abattoir), Rob Scope (Refuel) and Derek Vanderheide (Calabash Bistro) got a chance to show they have the stuff too.

Cocktail competitions are known for being sponsor-heavy and employing purely “celebrity” bartending and judging personalities to maximize media exposure and supposedly offer the best creations. They often miss out on younger generation of inspired bartenders that haven’t been given chance to show what they can do. The beauty of Cocktail Kitchen is that it had it all: great sponsorship from strong brands that took a back-seat to the skill, fun and intention of the competition itself, along with a balanced mix of big-name experienced competitors as well as enthusiastic rookies. To top it all off, judging was performed by Refinery guests – embracing valued bar patrons as the most qualified of panels. This is how a bartending competition should be.

The first six months of Cocktail Kitchen tallied scores from weekly events. The highest scoring bartender of each month advancing to the next, for an opportunity to try to score even higher. After December’s final week, the season of ballots were compared and the four highest-scoring competitors were announced:

Graham Racich | The Refinery (recently of Fraiche)

David Bain | West

Jay Jones | Shangri-La hotel

Justin Tisdall | Chambar

The four finalists advanced to January’s Finals to face each other and one last adversary: Russian Standard vodka and Russian cuisine. This spirit and cuisine pairing was arguably the most difficult challenging, considering that Russian cuisine is generally more well know for it’s abundance of starch than flavour. Vodka is defined by it’s lack of aroma, colour or flavour – the duo providing an incredibly discreet platform of personality.

Fortunately, the talents of Chef Ben de Champlain and his team of food-lovers were up to task once more and their Ukraine-influenced menu was a trio of savoury comfort:

The Food

First Course
Pierogi with farmers cheese, fried onion and bacon. Handmade by the entire Refinery staff, this dish delivered on expected simple satisfaction with rich and buttery texture – made complete by the dynamic duo of onion and bacon. The soothing yet unassertive flavours of the pierogi themselves created a pairing challenge, though the salt, fat and crunch of bacon offered plenty of easy opportunity.

Second Course
Golden & Red Beet Borscht with pork, sour cream and dill creme fraiche. Complexity of flavours in this course provided sweet, sour, meaty and herbal personalities to toy with Cocktail creativity – a playfully textural dish that inspired a range of pairing philosophies. The two-tone soup even offered a aesthetic challenge, if the bartender was interested.

Third Course
Cabbage Rolls stuffed with ground pork & beef, apple cider, tomato sauce and onions – oversized bundles of rich meat, bundled in soft yet substantial leaf then finished with savoury, fresh and tangy sauce. This dish demanded a hearty companion, while cider provoked with a sharp-edged finish.

Top Cocktail Pairings

Justin Tisdall | Chambar

Justin Tisdall’s “The Empire’s Medicine”
To pair with Pierogi, JT infused Russian Standard vodka with a complex blend of herbs (basil, mint, sage, tarragon & thyme), then added home made Limoncello bitters (lemon, lemon tincture, dandelion & Lillet Blanc) as well as Chartreuse Vegetal Elixir, then a topping of sparkling wine, a garnish of toasted sage leaves and fine Russian caviar. Justin has become a competition specialist over the last few years – his creation standing to represent true expertise. This cocktail simply elevated the dish to a higher level, with vivid lemon & herbs lifting the personality and cutting through the rich sour cream and heavy pierogi.

Jay Jones’ “The Kurgan”
Surprised to find myself in the finals (having “retired” from competitions), I stuck to my guns and attacked the challenging Borscht with classic cocktail philosophy and design. My all-booze creation made an unashamed nod at the Sazerac, pinpointing like-ingredients of the dish while allowing the Vodka’s fire to stand through. Russian Standard vodka weaved well with the spice of Refinery House Bitters while soothed with vivid, magenta-tinged beet sugar syrup, brushed with a breath of Absente 55 and kissed by fresh lemon oil.

David Bain’s “Trans-Siberian Express”
David’s endearing character transcends directly into his cocktails. A local industry veteran, he now has his focus keenly set on crafting sublime drinking experiences. To take on the cabbage rolls, David infused Russian Standard with creepy-looking yet delicious Buddha’s Hand lemons. Exotic personality was furthered with Domaine de Canton ginger liqueur, hand-made “Paris to Singapore” syrup, a splash of lemon and a dash of Refinery House bitters then finished with caramelized kumquat. An intensely aromatic experience of elegant herb and citrus.

Graham Racich’s 1st course Cocktail
Graham is a new face to the Vancouver Bar scene, though he has quietly been weaving cocktail magic at Fraiche in West Vancouver. His skills and hard work caught the attention of The Refinery, where he now begins tenure behind the wood. Graham also found best success in Pierogi pairing, albeit with an entirely different approach. His cocktail embraced a “beer and pierogi” philosophy with a vodka-fortified Guinness stout reduction, charged with dashes of The Refinery’s own chocolate vermouth bitters and a tiny bit of cream to build texture and round out flavours. The result was a dark, frothy drink with expected bitter notes that truly shined, especially in combination with a little bacon. Beer and bacon – write that down.

The Result

Although competition wrapped up by the end of January, The Refinery held on to final scores and kept us in painfully nervous anticipation. February 7th, 2011 saw The Refinery turn into Russian Standard House – taking over Sip Lounge as well to hold a two-story party in celebration of a remarkable year-one of Cocktail Kitchen. A few hours and several vodka drinks in, Cocktail Kitchen creator Lauren Mote and The Refinery owners proudly announced Justin Tisdall as the 2010-11 Cocktail Kitchen Champion.The incredible support and jubilant cheering of the Bartender and cocktail faithful horde was happy evidence of the popularity and success of the what this event embodied and achieved.

Cocktail culture should above all be fun; it should inspire creativity to fascinate and tantalize our senses. We bartenders do love our drink, though it is not ourselves for whom we create; it is for you the drinker. Cocktail Kitchen succeeds only because of the overwhelming support of Vancouver’s enthusiasm for well-made drinks and honest hospitality.

Cheers to Lauren Mote and The Refinery for creating this remarkable series of events. Cheers to you the cocktail drinker for making it such a fantastic success. The 2011-12 season promises to be even bigger and better – launching this March.

The Bar is open.

~ Jay Jones

(Images by Rick Green & Paul Kamon)

Jamie Boudreau returns to Vancouver for one special night at Two Chefs; Downtown’s Red Card Celebrates Canada’s Game; Top International Special Event Award for Culinary Capers Catering; Taste the Olympic Spirit – 
YEW remembers the dream!
; MARKET by Jean-Georges – Rabbit Wines to welcome Chinese New Year

JAMIE BOUDREAU RETURNS TO VANCOUVER FOR ONE SPECIAL NIGHT AT TWO CHEFS

Evening to feature St-Germain cocktails paired with a fresh French-themed menu

(Vancouver, BC) On Wednesday February 9th, Two Chefs and a Table will celebrate the one night Vancouver return of renowned bartender and cocktail artist Jamie Boudreau with a special evening dinner event. The night will feature a paired menu of French-inspired classic dishes created by Chefs Allan Bosomworth and Karl Gregg matched with cocktails built around the unique flavour of St-Germain, the French Elderflower blossom liqueur.

It won’t be the first time that Jamie Boudreau will have teamed up with Karl Gregg; they cut their teeth together in the early 90s in the Vancouver food business when Jamie was honing his craft behind the bar and Karl was learning his trade in the kitchen. Since moving from Vancouver to Seattle, Jamie collected a list of accolades that includes awards like Bartender of the Year in Seattle Magazine, being named one of their “Best of the Decade” and being listed as one of Playboy’s “Top 10 Mixologists” in 2009. Jamie now spends much of his time consulting with bars all over the World on their cocktail programs and working on his award-winning bartending instructional show called Raising the Bar.

At the same time Karl has worked throughout Vancouver developing his culinary vision culminated by opening his own French-inspired bistro Two Chefs and a Table in 2008 with his partner Allan Bosomworth. In 2011, they followed this award-winner by opening Big Lou’s Butcher Shop, Vancouver’s first nose-to-tail craft butcher shop. While the dinner will focus on French-inspired preparations like Duck Cassoulet, Nicoise and Red Pepper Bisque, in keeping with the philosophy of Two Chefs and Big Lou’s, the entire menu will be made with local and house made ingredients like Polderside Duck and Chicken, long line caught tuna, house made pasta and Big Lou’s Butcher Shop sausage. “We’re really excited to have Jamie joining us for the next event in our Wine Drinker Dinner Series,” said Karl. “He’s one of my oldest friends in the business and I am excited to work with him one more time and have our customers treated to his world-class mixology.

The matched cocktails that will Jamie will mix and serve range from the original St-Germain cocktail to his own interpretations of classics like the 18th Century and Chrysanthemum, to the evening closing Bitter Bike, a Jamie Boudreau creation. “I’m looking forward to working, once again, with one of the first people that I’d met when I’d moved back to Vancouver. Vancouver is where I learned the industry, and I’m excited to be coming back to my roots to share and experiment with my friends and peers.”

The dinner costs $80 per person (tax and gratuity not included) and there will be two seatings during the evening. This night is expected to fill up fast so reservations are strongly recommended.

To book your table, email info@twochefsandatable.com or call 778-233-1303. Two Chefs and a Table is located at 305 Alexander Street.

Two Chefs and a Table/St-Germain Dinner Menu

First course
Roasted Red Pepper Bisque: goat cheese crouton, basil oil
With/ St-Germain Cocktail: St-Germain, sparkling wine, soda, lemon twist

Second course
Italian Sausage Papardalle: house made pasta, Big Lou’s sausage, wild mushroom, grano padanoWith/ Paris Manhattan: Cognac, St-Germain, dry vermouth, bitters, Griottine cherry

Third course
Nicoise Salad: long line albacore tuna, olives, green beans, new potato, free-range egg
With/ 18th Century: gin, St-Germain, Lillet, lemon, absinthe rinse

Entrée

Choice of

Polderside Lamb: grilled lamb loin, and roasted breast, chimmichurri, new potato, carrot
With/ Fleur de Provence: aged rum, St-Germain, fresh herbs, lime

or

Polderside Cassoulet: duck confit, lamb sausage, sloping hills pork belly
With/ Traditional Elderfashoned: Bourbon, St-Germain, bitters, orange twist and Griottine cherry

or
Salmon Wellington: sockeye salmon, spinach, wild mushrooms, lemon cream, baby vegetables
With/ Chrysanthemum #3: Dry Vermouth, St-Germain, lemon, absinthe rinse

Dessert
Gala apple Dumpling: crème anglaise, vanilla bean
With/ Bitter Bike: chilled St-Germain layered with Angostura bitters (to be consumed immediately following dessert)

Visit: twochefsandatable.com •   778-233-1303   •   305 Alexander Street

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HOCKEY DAY IN CANADA – RED CARD CELEBRATES CANADA’S GAME

On Saturday, February 12, Red Card celebrates Canada’s game in style thanks to 18 high-def screens, a glowing cocktail bar, delicious Italian-style pizzas, impeccable service, an impressive beer list, a late-night menu and Vancouver Canucks prizes. Red Card is the place downtown to catch all the NHL action and some Canadian spirit for this highly anticipated game day.

Throughout Red Card’s ‘Hockey Day in Canada’ party, guests will have a chance to win an assortment of prizes, including coveted box seat tickets to the March 16th Canucks vs. Colorado Avalanche home game. Hockey lovers can also enjoy delicious pizzas prepared in the high-tech Marana Forni wood-burning pizza oven imported straight from Italy, and sip on Stanley Park 1897 Ale for only $3.50/sleeve.

During the 2010-2011 hockey season, which runs until April 9th, Red Card hopes to raise upwards of $5,000 to benefit the Canucks Autism Network (CAN). Two dollars from each $17 NHL charity pizza sold during the regular hockey season will be donated to CAN. Aptly named, the Hat Trick pizza is topped with spicy sausage, sopressata, bacon and mozzarella.

About Red Card Sports Bar + Eatery
With its central location at the corner of Seymour and Smithe, Red Card offers a dramatic and stylish atmosphere for guests to enjoy their favourite sports game – or to just mingle, drink and enjoy a great bite to eat any day of the week. Executive Chef Andreas Wechselberger has created a varied menu with a definite Italian twist, which uses only the freshest ingredients and is executed to the highest standards.

Red Card is located at 900 Seymour Street, adjacent to Moda Hotel (entrance on Smithe Street), in the heart of Downtown Vancouver. For more information on Red Card Sports Bar + Eatery visit www.redcardsportsbar.ca.

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TOP INTERNATIONAL SPECIAL EVENT AWARD FOR CULINARY CAPERS CATERING

Vancouver, BC (February 2, 2011) – Culinary Capers Catering was a winner at The Special Event 2011 Gala Awardsat the annual Special Event Conference and Trade Show in Phoenix, Arizona. Company CEO Debra Lykkemark accepted
the Gala Award for Best Off-Premise Catered Eventat the Gala Awards Ceremony on January 28th.

Special event professionals from throughout the world gathered in Phoenix for the international Gala Awards’ black-tie ceremony, honouring the finest work in special events worldwide.

Culinary Capers’ winning entry for Best Off-Premise Catered Event was for Shaw Communications’ Hospitality Suite at the 2010 Vancouver Winter Olympics. Over eighteen days, 5,500 high profile VIP guests enjoyed custom-designed menus highlighting regional and Canadian ingredients. In two on-site kitchens built specifically for the Games, our team prepared 130 individual catered experiences for all day entertaining.

“We are honoured to receive this prestigious Gala Award,” said Debra Lykkemark. “2011 will mark Culinary Capers’ 25th year in the off-premise catering business and it is extremely rewarding to be recognized for our continued hard work. I could not be more proud of our talented team’s commitment to excellence in
creating delicious food and event experiences for our clients.”

About Culinary Capers Catering
Culinary Capers Catering is the Vancouver market leader in off-premise catering. Company President and CEO Debra Lykkemark heads a group of top professionals dedicated to producing cutting-edge cuisine, innovative presentation, contemporary design and courteous service. Ms Lykkemark has been featured as
one of Canada’s top 100 women business owners by Profit magazine.

Information about Culinary Capers Catering can be found at culinarycapers.com

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YEW RESTAURANT + BAR BRINGS BACK A FEBRUARY FULL OF FRESH, FUN FLAVOURS

Oh Canada! The Vancouver 2010 Olympic Winter Games took over the city and YEW restaurant + bar would like to celebrate this memory by bringing back a few of the Olympic favourites for two weeks.

Bring your appetite, or a few friends to help you dive into our one pound Olympic Burger, you have to see it to believe it! Boasting a generous 1 ½ pound serving of Kobe and Alberta Beef, Sautéed Chanterelle Mushrooms, Double Smoked Canadian Tyroler Bacon, Tomato Chili Jam and Agassiz Farmhouse Cheddar all nestled between a buttery Brioche Bun. A side of crunchy Yam Fries completes this dish and is sure to satisfy every palate!

Mixing it up in YEW bar, bartender Justin Taylor created three unique Olympic inspired cocktails designed to commemorate Canada’s Olympic presence. Each drink offers flavors unique to our Canadian culture.

BRONZE
Montreal 1976 is made with Alberta premium Rye topped off with Cinnamon Brûlé and Granny Smith apple.

SILVER
Calgary 1988 amps up the traditional Caesar with Chipolte and Smoked Buffalo Jerky infused Vodka, chili pepper, secret spice and YEW bar’s own house made clamato.

GOLD
Vancouver 2010 showcases one of B.C.’s biggest exports, as well as the new gin distillery on Vancouver Island . The cocktail is made with dill and cucumber infused Gin from Victoria, and a candied smoke salmon garnish.
Come into YEW restaurant + bar and celebrate the Olympics 
Four Seasons style!

Foxxy Fridays
in YEW restaurant + bar
Make Friday’s Fun in 2011

With every New Year comes the usual resolution to be frugal, stay on budget, and enjoy more time with friends. Happily these goals go hand-in-hand with the popular, pretty-in-pink promotion – Foxxy Friday’s in YEW restaurant + bar. Celebrate the end of your work week by dressing in pink, and gathering your pals for a tasty get-together.

Every Friday from 2:30pm until close, come into YEW wearing pink (a little or a lot) and receive a chef’s creation appetizer on the house. YEW bartenders will also be shaking up pink lady cocktails at a special price. Pink doesn’t discriminate! Ladies and gents are equally welcome.

Foxxy Fridays feature $9 pink drinks all day long. Sample the crowd favourites including the Feng Shui, Cosmo, Clover Club and glasses of French Rosé.

See YEW on Friday!

Click here for more information.

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MARKET BY JEAN-GEORGES – RABBIT WINES TO WELCOME CHINESE NEW YEAR

February 3, 2011 begins the Chinese New Year – “Year of the Rabbit”

The rabbit is the fourth of 12 Chinese animal astrological signs, and primarily represents tranquility and calm.
The rabbit is considered a lucky sign and the year ahead is said to be one to ‘catch your breath’ and ‘calm your nerves’.

But MARKET by Jean-Georges sommelier, David Tremblay, wants to take your breath away and unnerve you with rare vintages from “Years of the Rabbit”.

• ‘99 Brut Champagne, Pol Roger, France (1.5 Litre) – $400. (excluding tax)

• ‘99 Beaune 1er Cru,, Maison Louis Jadot, Burgundy, France  – $111.

’99 Harlan Estate, Oakville, Napa Valley, California – $1350. (3 bottles only)

• ‘99 Valpolicella Classico Superiore, Quintarelli, Veneto, Italy – $357.

• ‘87 Côte-Rôtie, E. Guigal ‘La Turque’, Rhône Valley, France – $1200. (1 bottle only)

• ‘99 Port LBV, Smith Woodhouse, Douro Valley, Portugal 750ml  (Bottle $104. or by the Glass $13)

Kung Hei Fat Choi!

Visit: www.marketbyjgvancouver.com

The Cocktail Kitchen Finale Party!; A Taste of Tuscany at Cibo Trattoria; Blue Water Cafe’s 7th Annual Unsung Heroes Festival; Learn it, Drink it! Tuesdays at The Keefer Bar; Vancouver’s Rosewood Hotel Georgia and Hawksworth Restaurant announce opening date: May 7th 2011; Super Bowl in Style at RED CARD; Commune Cafe introduces new dinner menu

UPDATED: 02/01/2011

THE COCKTAIL KITCHEN FINALE PARTY! FEBRUARY 7

(click image to enlarge)

After 7 long months, the finale to the first year of the Cocktail Kitchen Series is upon us.

We are calling on all of our Cocktail Kitchen guests to attend our finale party on Monday Febraury 7 2011 at 7:00pm, located at the Refinery, 1115 Granville St.

At the party, we will reveal the winning bartender from January’s finals, and as well the guest that will win a trip to Napa Valley!

On Monday, we will be featuring complimentary Russian canapes, and Russian Standard Vodka cocktails from the Refinery’s award-winning program. We hope to see each of you here to celebrate the success of Cocktail Kitchen!

You must be here to be eligible to win the grand prize, so please send us your confirmation as soon as possible to rsvp@therefineryvancouver.com. you will receive a confirmation, so not to worry!

- The Refined Ones.

The Refinery
1115 Granville St. | Vancouver
Phone: 604.687.8001
www.therefineryvancouver.com

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A TASTE OF TUSCANNY AT CIBO TRATTORIA

Award-Winning Restaurant Serves Authentic Italian Fare

Vancouver, BC (January 25, 2011) – Cibo Trattoria, the award-winning Italian eatery in downtown Vancouver’s chic Moda Hotel, is serving a taste of Tuscany. Executive Chef Neil Taylor and his talented kitchen brigade have used fine, fresh ingredients to craft a three-course menu that promises to transport guests to the idyllic Italian region.

Available until February 6 in addition to the regular a la carte menu, guests will savour three courses beginning with a choice of ribolita – soup of cannellini beans, bread, kale and extra-virgin olive oil — or chicken-liver Toscana served with house-made pickles and bruschetta. The main course features include: cacciucco, a Tuscan fish stew of rock cod, mussels, clams, octopus, tomato and chilli; tagliata di manzo, a marriage of skirt steak, cannellini beans, rosemary and green peppercorns; and pici, hand-rolled Tuscan spaghetti with pork ragu and pecorino. The grand finale is panforte – spiced fruit and nut cake — or chocolate nemesis river café.

Cibo Trattoria’s three-course Tuscan menu is $35 + tax per person, available in addition to the regular a la carte menu until February 6, 2011.

Located off the Moda Hotel lobby, Cibo Trattoria specializes in authentic Italian cuisine made with same-day fresh and local ingredients. Cibo’s unique list of decadent yet light dishes has been created by celebrated Executive Chef Neil Taylor, to provide Vancouverites and visitors to downtown Vancouver with a truly distinctive dining experience. With handpicked wine collections of varied and unique vintages, guests are ensured an exquisite wine pairing to complement their sumptuous meal. Cibo was voted EnRoute Magazine and Where magazine’s Best New Restaurant in Canada in 2009.

Cibo Trattoria is open for dinner nightly from 5:00pm Monday to Saturday and located off the Moda Hotel Vancouver lobby at 900 Seymour Street, Vancouver, BC. For more information please call 604-602-9570 or visit: www.cibotrattoria.com

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BLUE WATER CAFE’S 7TH ANNUAL ‘UNSUNG HEROES FESTIVAL’ February 1st – 28th, 2011

Vancouver, B.C. – Executive Chef Frank Pabst’s Unsung Heroes take pride of place at Vancouver’s multiple award winning Blue Water Cafe throughout the month of February.

Long a champion of our coastal fisheries, and protective of commercially endangered species, Chef Pabst created the annual Unsung Heroes festival seven years ago. His concept is simple: avoid species that are over-fished, or fished in ways that damage ocean beds or cause unnecessary by-catch, by introducing diners to new experiences and flavours using species found in abundance.

“During the winter – while halibut and salmon stocks replenish – it’s the ideal time to feature the full potential of species that are often overlooked,” Pabst said. “Our Unsung Heroes are not only plentiful, they’re delicious and nutritional.”

Again this year, 10 per cent of proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program, of which Blue Water Cafe is a founding member.

MENU

Jellyfish
marinated with sesame oil and togarashi, daikon and cucumber salad 9.50

Periwinkles
sea snails cooked in a white wine vegetable bouillon
served chilled in their shells with saffron aioli 9.50

Herring
pickled in apple schnapps, vegetable relish, smoked potato sponge 9.50

Herring Roe
kombu seaweed, bonito flakes, dashi, soy 10.50

Seaweed
kaiso salad with avocado, cucumber, sesame, ponzu and rice bran oil 7.50

Anchovy
white anchovies marinated with garlic and parsley, parmesan custard
fennel and romaine hearts in organic olive oil and lemon vinegar 9.50

Geoduck
mirugai ubuki sashimi with tama miso sauce 15.50

Sea Cucumber
nori spring roll with sea cucumber, oysters, snow peas, shiitake mushrooms, bean sprouts
pea shoot salad with hoisin dressing 10.50

Mackerel
eggplant baba ghanoush with nasturtium and golden raisins
preserved beech mushrooms, long pepper balsamic reduction 9.50

Octopus
grilled with chilean merken spice, garlic confit, chickpeas, charred red peppers 11.50

Sardine
in a blanket with pine nut gremolata, cardoon, black olives, preserved grapefruit
citrus chili gastrique 9.50

Red Sea Urchin + Squid
fresh squid ink pasta, crispy market squid, quail egg, sea urchin cream 12.50

For reservations, visit bluewatercafe.net/resos or call 604 688 8078.
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LEARN IT, DRINK IT! TUESDAYS AT THE KEEFER BAR

Experience the beauty of a well made cocktail
VANCOUVER, BC – January, 2011 – Running every Tuesday leading up to the Tales of the Cocktail on Tour Vancouver, The Keefer Bar will be hosting Learn it, Drink it! An informative and interactive crash course in mixology.

From 6:30-8:30pm acclaimed bartender Dani Tatarin will feature four cocktails as she walks guests through the history, mixing and tasting.  Drop in at any time to learn a cocktail or come to experience all four!  Cost is $40 to experience all four drinks, which includes cocktails, take home recipe and gift.  If coming in for partial class cost is $12/drink including recipe and gift.  All featured drinks are on special from 8:30pm-1am for $8.

It’s great way to explore new cocktails and learn a bit about the history behind the classics.

Visit: www.thekeeferbar.com

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ROSEWOOD HOTEL GEORGIA AND HAWKSWORTH RESTAURANT ANNOUNCE OPENING DATE: MAY 7, 2011

Vancouver, BC (January 24, 2011) – In honour of its vibrant history deeply intertwined with that of Vancouver itself, Rosewood Hotel Georgia will officially open its doors on Saturday May 7th 2011, exactly 84 years to the day that the hotel first opened its doors in 1927.

“We are delighted to introduce the new Rosewood Hotel Georgia to Vancouver and hope to return the property to its iconic standing as the social hub of the city,” said Managing Director Steve Halliday. “In keeping with Rosewood Hotels & Resorts’ operating philosophy of enhancing experiences by reflecting local culture and history, we have worked with talented craftsmen to recreate this magnificent landmark and restore it to its glory days.”

Originally opened in the decadent 1920’s, the hotel came to be known as Vancouver’s most elegant retreat, attracting Royalty and Hollywood stars, with musical roots including legendary guests such as Elvis Presley, Ginger Rogers, Frank Sinatra and the Rolling Stones. With this irreplaceable history the hotel will be revived to its glory days with the help of interior design team at Toronto-based Munge Leung who took the hotel’s historic glamour and elegance as the inspiration for this transformation, keeping many of the original design features, including the ornate 1920’s lobby clock while restoring the cornices and other original features around the reception, ballroom and public areas.

On top of its original grandeur Rosewood Hotel Georgia will reach new heights with the extensive amenities and impeccable service that Rosewood Hotels & Resorts is famous for. These amenities include nearly 10,000 square feet of deluxe banquet and meeting facilities, 24-hour in-room dining, Sense, A Rosewood Spa®, a state-of-the-art fitness centre and a 54’ indoor salt water lap pool that reflects shimmering movement and light over a dramatic porte-cochère, designed to create a real sense of arrival.

The new property features 155 rooms and suites that will be the height of sophistication against the remarkable backdrop of the restored hotel. Decorated using a palette of light blues, ivory and chocolate with the finest furnishings and spa-inspired bathrooms these accommodations will allow guests to embrace the significant elegance present throughout the hotel. Rosewood Hotel Georgia will also offer two exceptional Penthouse Suites, the Lord Stanley Suite and the hotel’s signature Rosewood Suite, both featuring a private rooftop terrace complete with stunning city skyline views, outdoor hot tub and fireplace.

With a view to resurrecting its iconic standing as the social hub of the city, Rosewood Hotel Georgia offers a number of dynamic public spaces for dining, entertaining and nightlife. Operated by one of Canada’s top chefs, David Hawksworth, the ‘Hawksworth’ Restaurant will captivate guests with culinary delights and Contemporary Canadian Cuisine that reflects regional, seasonal ingredients with a uniquely Vancouver-Asian twist. Set over 2,800sqft of floor space ‘Hawksworth’ also includes a seated bar and lounge area plus a first floor private dining room, overlooking the Art Gallery.

Talented Head Chef Ned Bell will oversee additional on premise dining including nearly 10,000 sq feet of event space that has been designed to suit a range of requirements, from boardroom power lunches to elaborate galas for up to 400 guests. The centre piece is the lovingly restored Spanish Ballroom featuring hand crafted cornice, stained glass windows and its original minstrel gallery. ‘Prohibition’, Rosewood Hotel Georgia’s underground vaulted cocktail lounge is built on the rich history of the hotel and will feature top musical entertainment in an intimate, sophisticated setting, while ‘1927’, he hotel’s handsome lobby bar and ‘Reflections’ a picturesque outdoor patio on the fourth floor offer alternative venues to dine and entertain.

Situated in the heart of the city at Georgia and Howe streets, Rosewood Hotel Georgia’s unique ambiance and style will join Rosewood Hotels and Resorts’ distinctive collection of luxury properties throughout the world including The Carlyle, A Rosewood Hotel in New York, Rosewood Mansion on Turtle Creek in Dallas and Las Ventanas al Paraiso, A Rosewood Resort in Los Cabos, Mexico. The Rosewood Hotel Georgia joins King Pacific Lodge, A Rosewood Resort in British Columbia as Rosewood’s second Canadian property. Rosewood Hotel Georgia opens its doors on Saturday May 7th 2011, exactly 84 years later to the day of its original opening date. The lobby clock stopped at 11.07am and will start again at 11.08am when the new Rosewood Hotel Georgia will welcome its very first guests.

For more information and opening rates visit: www.rosewoodhotels.com

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SUPERBOWL IN STYLE AT RED CARD

Super Bowl is just around the corner and Red Card is ramped up to showcase the biggest football event of the year. With eighteen high-def screens, a glowing cocktail bar, delicious Italian-style pizzas and an impressive beer list, the stylish downtown eatery is the place to catch all the Super Bowl action.

On Sunday February 6th, the party starts at 1pm and the game kicks off at 3:30pm. Red Card will feature pints of Kronenbourgh 1664 lager at $5 each and drink specials for $6. Guests have the chance to win NFL football jerseys, while noshing on Chef Andreas Wechselberger’s Super Bowl food features: American style chicken wings, dredged in seasoned flour and deep-fried & served with Frank’s red hot and ranch dip, and Super Bowl Chili made with beef, kidney beans and exotic spicing, served with tasty cornbread.

About Red Card
With authentic Italian cuisine and a beautifully restored heritage building, Red Card offers a dramatic and elegant environment in which to enjoy your favourite sports game. Using the freshest ingredients and traditional techniques, Executive Chef Andreas Wechselberger has created an inspired menu, executed to the highest standards. This stylish downtown eatery welcomes guests with eighteen high-def screens, a glowing cocktail bar, delicious Italian-style pizzas and an impressive beer list.

Red Card is located at 900 Seymour Street, adjacent to Moda Hotel (entrance on Smithe Street), in the heart of Downtown Vancouver. For more information on Red Card call 604.689.4460 or visit www.redcardsportsbar.ca

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COMMUNE CAFE INTRODUCES NEW DINNER MENU

Vancouver, BC – When Commune Cafe opened last summer, it quickly became a neighbourhood favourite and their all-day menu received rave reviews.

Commune Cafe is now expanding its offering with a new list of dinner features that are available daily after 5 pm. The new dinner menu keeps things casual, homey and affordable, with starters like roast winter pumpkin soup ($6) house-cured gravlax ($8) and a warm chicken waldorf salad ($8); and mains like braised beef cheeks with mashed potatoes, winter vegetables and red wine jus ($15); seared salmon with smoked bacon and garden pea risotto ($14); and confit pork belly with braised cabbage, roast potatoes and apple sauce ($13). Commune Cafe’s motto is “those who eat together, stay together” and the new dinner menu also includes a selection of sharable plates like a daily cheese & butcher board ($12),spinach dip ($7) and Sangak flatbread with bacon and caramelized onion ($10).

With everything on the dinner menu priced at $15 or less, and a smart BC wine list that starts at $6/glass, Commune Cafe is offering up one of the best dinnervalues in the city and giving downtown dwellers a go-to spot for a great dinner at a great price.

For the full dinner menu and more information, please visit www.communecafe.ca.

About Commune Cafe
Commune Cafe is a fully licensed cafe and restaurant located on the corner of Seymour and Nelson, in the heart of downtown Vancouver. Commune Cafe is open for breakfast, lunch and dinner seven days a week and is proud to offer naturalfree-range meats and eggs, organic milk products and sustainable locally-sourced seafood. Commune Cafe uses only environmentally friendly cleaning supplies, as well as recyclable and compostable take out containers, and is a member of Greentable and Oceanwise.

With the recent announcement of Tales of the Cocktail coming to Vancouver this March, our city’s dynamic bartending culture is in the spotlight like never before. So when Buffalo Trace, one of America’s oldest and most respected distillers from Frankfort, Kentucky with over 220 years of whiskey-making history decided to send their big gun, Master Distiller Harlen Wheatley, on a promotional tour to Vancouver, I jumped at the chance to meet him and learn a bit more about what it takes to make exceptional whiskey.

On Thursday, January 20 2011, five exclusive bourbons were featured at a rare American whiskey dinner graciously hosted by Brix Restaurant & Wine Bar in Yaletown.

The evening started with a bubbly bang courtesy of the delicious champagne and bourbon cocktail from the very talented bartender Jonathan Smolensky, whose other signature creation, the Dalhousie Cocktail, was recently chosen as the ‘feature drink’ for the upcoming Tales of the Cocktail on Tour Vancouver.

The first pairing of the evening brought out Blanton’s Special Reserve Single Barrel Bourbon ($99 a bottle), named after the legendary Albert Blanton who started working at the distillery in 1897 at the age of 16, eventually becoming the president. During his tenure, he oversaw the operation during US prohibition (1919-1931) as one of only four distilleries in America at that time permitted to continue distillation for “medicinal purposes”. Interestingly, over 6 million whiskey prescriptions were fulfilled during that period.

^ Fraser Valley Pork rilette breaded with triple smoked bacon, cured, smoked pork tenderloin carpaccio, candied meyer lemon zest

The second course of the evening, Brome Lake duck confit caramelized onion soup was paired with the distillery’s flagship product: Buffalo Trace Bourbon ($44.99 a bottle). This classic middle ground bourbon, aged 8-12 years, has a distinctive flavour of smokey oak sweetness, rye, spice and lingering toffee sweetness. Considering this is the most widely available, affordable and versatile of the whiskies I tried that night, it is still my favourite of the bunch and a good value for the price.

The next course brought Eagle Rare Single Barrel 10 year old Bourbon ($59.99 a bottle) to the table, which was nicely paired with a perfectly seasoned lamb chop and savoury apple bread pudding. This lovely honey-coloured bourbon whiskey had a toasted bread and tobacco aroma with sweet and oily flavours of dried fruit and smokey oak with a sweet and spicy corn finish.

^ Roasted lamb chop, rosemary Okanagan ambrosia apple bread pudding paired with Eagle Rare Single Barrel 10 year old Bourbon

The 18 year Sazerac Rye Whiskey is iconic, paying homage to the legendary Sazerac Coffee House (a.k.a. saloon) of 1850’s New Orleans and it’s famous house cocktail, which originally was made with brandy and Peychauds bitters but later the recipe switched to Kentucky rye whiskey when brandy became harder to import consistently. The 18 year old is a small batch bourbon (typically only 15 barrels per run) and has a very powerful spice aroma and noticeable heat. Notes of eucalyptus, vanilla, leather and molasses finish with a peppery and warm finish. Today, the more affordable 6-8 year old, known as the “baby” Sazerac around the distillery, is typically used in the making of the classic cocktail.

^ California Cut smoked AAA New York Striploin, fondant baby Yukon gold potato, maple glazed baby carrots paired with Sazerac 18 year old Rye Whiskey ($160.00 a bottle)

The final pairing of the night was an incredible treat of one of the rarest bourbons available in Canada (only 9 bottles). This incredibly smooth and rich whiskey uses wheat and corn and is aged for 20 years in charred oak barrels, which is considerably longer than the aging period for most bourbons. Sweet and subtle notes of honey, wood, smoke and spice dominate the palate with a long and silky finish. Definitely on par with any fine cognac or scotch I have ever tasted.

^ Vanilla bean pot de crème, cherry compote paired with Pappy Van Winkle 20 year old Bourbon ($174.99 a bottle)

Compliments to the staff at Brix for the fantastic food and service as well as to the Bacchus Group and Sazerac company for helping put the memorable evening together. ~ PK

BONUS CONTENT: Watch Buffalo Trace Master Distiller Harlen Wheatley’s segment on Urban Rush:

Tickets on sale now for Tales of the Cocktail Vancouver!; Tickets to Playhouse Wine Fest on sale January 25th; The Glowbal Collection: Countdown to Dine Out Vancouver; Blue Mountain and Friends: A Feast for the Senses; Eat Drink Local – January 16-19; Red Card Puts a Unique Spin on Dine Out 2011; Upcoming events at Legacy Liquor Store; Divino Wine Bar presents: Valentini; Dine out at Seasons and Teahouse

TICKETS ON SALE NOW FOR TALES OF THE COCKTAIL VANCOUVER!

Tickets on Sale NOW!

The inaugural seminars at Tales of the Cocktail on Tour Vancouver include the following:

• Famous New Orleans Cocktails led By Chris McMillan and Philip Greene
• Who’s Your Daddy? A Mai Tai Paternity Test led by Jeff Berry
• For the Love of Gin led by Desmond Payne and Dan Warner
• The Science of Cocktails: New Techniques Behind the Bar led by Dave Arnold and Eben Klemm
• The History and Importance of Ice in Cocktails led by Charlotte Voisey and Jon Santer
• The Birth, Death and Rebirth of Canadian Whisky led by Allen Katz and Drew Mayville with Neal McLennan and David Wolowidnyk

The ticket package costs $155.00
With this comprehensive ticket package, you will feast on your choice of spirited seminars filled to the brim with cocktail history, techniques and tastings. By night, you will sample the handiwork of the city’s best mixologists with unfettered access to Tales of the Cocktail on Tour events.

Package Details:
• Complimentary Don Julio and Grand Marnier cocktails during Registration
• Welcome gift bag along with Lagniappe and special offers from our partners
• One Ticket to the Canadian Professional Bartenders Association Welcome Reception (CPBA members only)
• One Ticket to the Official Welcome Reception-Gibson’s Finest Canadian Whisky presents ‘True North’
• Your choice of three 90-minute Tales of the Cocktail on Tour Seminars
• Complimentary lunch presented by Bols Amsterdam 1575
• Complimentary afternoon break presented by Mott’s Clamato
• One Ticket to the Mardi Gras Official Closing Reception presented by Appleton Rum, Glenfiddich Scotch Whisky, • Tullamore Dew Irish Whisky, Sailor Jerry Spiced Rum, Skyy Vodka and Wild Turkey Bourbon
• Participation in the BC Bar Crawl
• One Ticket to the “Good Bye Vancouver, Hello New Orleans” Cochon de Lait presented by Buffalo Trace Bourbon and Fireball Cinnamon Whisky
• Official Tales of the Cocktail Recipe E-Book with recipes from Tales of the Cocktail New Orleans and Vancouver ($15.00 value)
• Access to Shots of Inspiration Book Signings with presenters
• $25.00 discount on Membership to the Canadian Professional Bartenders Association
• Merchandise and Product Discounts from partners including, but not limited to Trader Tiki, Cocktail Kingdom, Monin Syrups, Mr. Mojito, Chefwear and Tales of the Cocktail

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TICKETS TO THE VANCOUVER PLAYHOUSE INTERNATIONAL WINE FESTIVAL ON SALE JANUARY 25TH, 2011.

Vancouver, BC, January 11th, 2011 – Tickets to the wildly popular Vancouver Playhouse International Wine Festival go on sale January 25th, 2011. Marking its 33rd year with Wines from Spain and a Global Focus on Fortified Wine, the Vancouver Playhouse International Wine Festival runs from March 28th to April 3rd, 2011. Arguably one of the most important wine events in North America, this year’s event will bring 177 participating wineries from 15 countries, amounting to more than 1,650 different wines on pour. Expected to entertain some 25,000 oeno-enthusiasts, the Festival will offer seven days of tastings, seminars, and wine focused events hosted at the Vancouver Convention Centre and top Vancouver restaurants and hotels.

Beginning at 9:30AM on January 25th, 2011, tickets to the Playhouse Wine Festival can be purchased online at http://playhousewinefest.com/ or by phoning the Playhouse Box office at 604-873-3311 or toll free at 1-877-321-3121. The full Festival brochure can be viewed online at http://playhousewinefest.com/page220.htm. Follow the Wine Festival on Twitter for up to the minute information on remaining tickets and sold out events: http://twitter.com/PlayhouseWine.

THEME REGION: WINES FROM SPAIN
Wines from Spain take centre stage as the Theme Region at the 2011 Playhouse Wine Festival. As the country with the world’s largest area of vine cultivation, Spain has emerged internationally as a producer of an extraordinary range of wines of quality and character. This is your opportunity to explore the regions and varietals and discover great value and exceptional wines.

A TASTE OF THIS YEAR’S SPANISH WINE EVENTS

SPAIN – Everything Under the Sun
Vancouver Art Gallery
750 Hornby Street
Tuesday, April 29th, 8:00pm -10:00pm
$65/$55 each for groups of 8+until February 28

Wines from Spain are in the spotlight at this lively event at the Vancouver Art Gallery’s fully enclosed elegant Rooftop Pavilion. Overlook the bustle of downtown Vancouver as you sip on a varied selection of wines, nibble on Mediterranean-inspired tapas and meet the winemakers behind the bottles that make Spain a global leader.

Vega Sicilia Vertical Tasting
Vancouver Art Gallery
Heritage Courtroom 301
750 Hornby Street
Wednesday, March 30th, 3:30pm – 5:00pm
$325

One of the wine world’s rarest events is here: an opportunity to experience a vertical tasting of wines from Vega Sicilia, Spain’s legendary and world famous winery. Vega Sicilia proprietor Pablo Álvarez will conduct this stellar tasting, which will cover the past five decades and highlight the winery’s iconic Único label. Note: There is a limit of one ticket per order.

Spanish Legend
An Evening with Miguel Torres
Boneta
12 Water Street
Wednesday, March 30th, 7:00pm -10:00pm
$175

Miguel Torres is one of the most important names in Spanish winemaking. Both the man and the wine are synonymous with quality, innovation and lasting legacy. Chef Jeremie Bastien will prepare an exquisite dinner at the acclaimed Boneta Restaurant, paired with a remarkable selection of Torres wines. The true delight of the evening will be your host, the venerable icon himself, Mr. Miguel A. Torres.

Caballeros del Vino
VCC East, meeting room 11
999 Canada Place Way
Friday, April 1st, 5:00pm – 6:45pm
$60

Take advantage of this once-in-a-lifetime opportunity to meet the proprietors, CEOs and Winemakers of 10 of Spain’s iconic wineries. Taste their magnificent wines while getting a glimpse into the driving forces behind the new Spanish wine industry. Participants will include Bodegas Alvear’s Fernando Alvear, Bodegas Hidalgo’s Javier Hidalgo, Iberwine’s Javier Delgado-Aurteneche, Bodegas Piqueras’ Juan Pablo Bonete, Cavas Parés Baltà’s Joan Cusine, Gonzáles Byass’ Felipe González-Gordon, Alvaro Palacios’ Alvaro Palacios, Telmo Rodriguez’ Telmo Rodriguez, Grupo Freixenet’s Pedro Ferrer, and Juan Gil’s Loren Gil. Moderated by Wines from Spain Ambassador Roger Randolph.

GLOBAL FOCUS: FORTIFIED WINE
With this year’s Global Focus on Fortified Wine, you can expect to find a variety of Sherry, Port and Madeira to sample. Guests will find 42 different Fortified Wines in the Tasting Room, produced in a wide variety of styles. For a comprehensive comparative tasting of Fortified Wine from around the world, head directly to the Fortified Wine Tasting Station in the IFT, where experts from the International Sommelier Guild will be your guides.

A TASTE OF THIS YEAR’S FORTIFIED WINE EVENTS

A Whammy of Umami
Pairing Artisanal Spanish
Cheeses with Spain’s
Famed Fortifieds
VCC East, meeting room 11
999 Canada Place Way
Thursday, March 31st, 5:00pm – 6:45pm
$50

Sherry and Montilla are the wines in the spotlight as participants embark on a guided journey to learn the art of pairing these established Fortified Wines with artisanal cheeses of Spain. From the delicate to the intense, taste Spain’s iconic fortifieds and judge for yourself how a perfect synergy of wine and food can enhance the natural, inherent umami of these unique wines and fine cheeses to a whole new mouth-watering level. Presented by Cesar Saldaña, Director General of The Regulating Council of Jerez, and Allison Spurrell, owner of Les Amis du Fromage.

The Fladgate Partnership
VCC East, meeting room 8
999 Canada Place Way
Friday, April 1st, 5:00pm – 6:45pm
$150

The Fladgate Partnership invites you to taste an unparalleled vertical selection of Taylor, Fonseca and Croft vintage ports spanning four decades of the partnership’s history, including the benchmark 1994 vintage. Join chief winemaker David Guimaraens, CEO Adrian Bridge and Anthony Gismondi as they extol the virtuous history of the Douro Valley and the partnership’s wines during this rare and extraordinary seminar.

ABOUT THE PLAYHOUSE WINE FESTIVAL
The Vancouver Playhouse International Wine Festival, Canada’s premier wine show, runs from March 28th to April 3rd, 2011. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. In 2011, the theme region will be Spain and the global focus Fortified Wine. The Festival features a week of special events including the Bacchanalia Gala Dinner + Auction, wine seminars, wine minglers, winery dinners, and lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and Festival partners; and raise funds for the Vancouver Playhouse Theatre Company. Since its inception in 1979, the Festival has raised over $7.2 million to enable Western Canada’s leading theatre company to mount 223 productions and develop extensive community outreach and educational programs.

The Shore Club generously presents the Vancouver Playhouse International Wine Festival.

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THE GLOWBAL COLLECTION: COUNTDOWN TO DINE OUT VANCOUVER 2011

Value-savvy foodie fanatics are in for a deliciously wild ride with the ninth annual Dine Out Vancouver promotion, January 24-February 6. Organized by Tourism Vancouver, the two-week extravaganza of gastronomical proportions showcases special three-course menus at participating restaurants, priced at $18, $28 or $38. Source new spots and revisit favourite haunts for more memorable table-times.

Jumping on the Dine Out Vancouver bandwagon with gusto, The GLOWBAL COLLECTION will offer its Dine Out menus to patrons starting January 17. Proprietor Emad Yacoub and his teams offer ample food for thought and encourage early reservations at each of its restaurants: glowbal grill; COAST Restaurant; Sanafir; Italian Kitchen; Trattoria; and SOCIETY. Each is offering Dine Out menus that balance creative cuisine with spectacular value. Why not wine-out while you’re at it and enhance the experience with chef-suggested VQA wine pairings.

In addition to gearing up for Dine Out, The GLOWBAL COLLECTION is pleased to extend significant savings to guests in appreciation of their continued support. To January 16 — from opening until 6:30 pm — guests will receive 30% off the food portion of their bill at all GLOWBAL COLLECTION restaurants. Happy New Year indeed.

Catering to the carnivorous and vegetarian alike, glowbal offers Kobe Beef Chili or Spinach and Mandarin Salad as starter options; a triple-threat entrée lineup of Roast Australian Rack of Lamb, Maple Glazed Wild Coho Salmon, or Short Rib Papardelle. A vegetarian option — Jerusalem Artichoke and Gorgonzola Ravioli — is also available. Go nuts for dessert with the Pistachio and Dark Chocolate Ganache Tart. glowbal’s three-course Dine Out menu is $38*. CLICK HERE FOR DETAILS

Drop anchor at COAST and trawl offers including two starter picks — Smoked Salmon Carpaccio or Cauliflower Soup with Smoked Sablefish – then wade into the entrée selections: Wild Haida Gwaii Coho Salmon; Qualicum Bay Scallops; or Confit Veal Breast. Also vegetarian friendly, an option of Preserved Lemon Risotto is available upon request. The Flourless Chocolate Torte is paired with decadent butterscotch gelato and topped with a butterscotch lollipop for a sweet finale. COAST’s three-course Dine Out menu is $38*.
CLICK HERE FOR DETAILS

Exotica for just $18 at Sanafir. This downtown destination transports diners with three starter options — Grilled Tandoori Prawn Skewer; Chicken, Chorizo and Poached Egg Salad; or Roasted Root Vegetables and Quinoa Salad – and entrée selections including Punjabi Butter Chicken or Seared Coho Salmon. Vegetable Korma is also available. Journey further down the Silk Route with a dessert duo of Five-Spice Chocolate Cake and Cardamom Yogurt. Sanafir’s three-course Dine Out menu is $18*. CLICK HERE FOR DETAILS

Mamma Mia, Italian Kitchen introduces Roasted Porcini Mushroom Zuppa; Artisan Lettuce with Gem Tomatoes and Grana Padano; or Salmon and Dungeness Crab Rotolo as starters. Discover entrée selections including Local Petrale Sole Picatta; Braised Pork Cheeks; or Baked Radiatori Pasta. Save room to savour Classic Tiramisu or Chocolate Pannetone Bread Pudding for dessert. Italian Kitchen’s three-course Dine Out menu is $28*. CLICK HERE FOR DETAILS

Easy choices are yours at Trattoria, offering starter options of Goat Cheese and Pistachio Caprino or Tuscan Bread Soup. Entrée selections include Pasta e Fagioli and Duck Risotto. Take a bite out of the Baked Apple with Vanilla Gelato for the finale. Trattoria’s three-course Dine Out menu is $18*. CLICK HERE FOR DETAILS

Scene stealers will want to try SOCIETY for its three starter options: Split Pea Soup; Pickled Beet Salad; or Chopped Salad with Bacon and Chicken. Entrée selections include Truffle Salisbury Steak, Ahi Tuna Casserole or House-made Butternut Squash Perogies. Tasty Dark Chocolate Cake with Buttercream Filling and Vanilla Gelato round out the meal. SOCIETY’s three-course Dine Out menu is $18*. CLICK HERE FOR DETAILS

*taxes, alcohol and gratuities are extra.

Make your reservations online at glowbalgroup.com.

Check out THE GLOWBAL COLLECTION blog for the latest news on all the restaurants at blog.glowbalgroup.com/.
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BLUE MOUNTAIN AND FRIENDS: A FEAST FOR THE SENSES

December 20, 2010 (Vancouver, BC) – Join us on Monday, January 17, 2011 for an evening celebrating the premium wines of BC’s Blue Mountain Vineyard and Cellars. The event will be grazing style which will allow guests to wander the room sampling wines paired with cuisine from twelve of British Columbia’s top restaurants.

The following is a list of the twelve restaurants that will participate in this stellar evening: Cin Cin, C Restaurant, DB Bistro Moderne, Hart House Restaurant, Lift Bar & Grill, O’Doul’s Restaurant & Bar, Provence Marinaside, Raincity Grill, The Shore Club, The Vancouver Club, The Pointe Restaurant at Wickaninnish Inn and Yew Restaurant+ Bar

These restaurants will be matched with the following twelve Blue Mountain Vineyard and Cellars wines: Brut NV, 2006 Rosé Brut,2009 Pinot Blanc, 2009 Chardonnay, 2008 Reserve Chardonnay, 2009 Sauvignon Blanc, 2009 Pinot Gris, 2008 Reserve Pinot Gris, 2009 Gamay Noir, 2009 Pinot Noir, 2008 Reserve Pinot Noir and 2007 Reserve Pinot Noir served in Magnum.

Many of the wines being served at this event have not yet been released by the winery and will be the first opportunity for guests to sample them.

Blue Mountain Vineyard and Cellars is a family-owned winery in BC’s Okanagan Valley and is distinctive among Canadian wineries in that all its wines are produced exclusively from grapes grown on the estate’s vineyards.  Ian Mavety purchased the land which is now Blue Mountain Vineyard in 1971.  Current owners Ian, Jane, Matt, and Christie Mavety continue to work to realize the potential of the region, utilizing sustainable farming methods and winemaking practices.  Celebrating the 20th anniversary of its first vintage this year, Blue Mountain continues to offer complex and cellar-worthy varietal wines.

Proceeds from the event will support the charitable work of the British Columbia Hospitality Foundation (BCHF), which offers scholarships to students enrolled in Hospitality programs and financial assistance to those employed in food, beverage and hospitality professions when facing financial hardship due to critical medical needs.

The event will be held at Vancouver’s prestigious Four Seasons Hotel, which is conveniently located close to the Pacific Centre SkyTrain station and Canada Line.

Monday, January 17, 2011
6:30-9:00pm
$90 plus tax

Four Seasons Hotel Vancouver
791 West Georgia Street

For more information, or to reserve tickets for this event, please visit the Blue Mountain Vineyard and Cellars website.

www.bluemountainwinery.com www.bchospitalityfoundation.com www.fourseasons.com/vancouver/

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EAT DRINK LOCAL – JANUARY 16-19, 2011

January gets a bad rap. Not only does it start with a hangover, it’s the month that gets weighed down by belt-tightening and regret as the bills from another holiday come due. It’s almost adding insult to injury that its short, dark and stormy days come with no statutory holidays to break it up.

Eat Drink Local is coming back for it’s second edition to give January a little spark. It’s not promising to turn January into July, but with thrifty fixed price meals from some of the East Side’s best restaurants that include a glass of wine or cocktail, it’s the perfect way to squeeze food and drink into post-holiday budgets. Indeed, at only $20 for entrée and wine/cocktail, Eat Drink Local makes it possible for Vancouverites to get out of the house while keeping all those financial resolutions they made.

The five participating restaurants Eat Drink Local: Two Chefs and a Table, Boneta, Cork and Fin, Au Petit Chavignol and The Diamond, will be offering their special Eat Drink Local menus from Sunday-Wednesday each week, and the menus kick off this Sunday, January 16th.

So why not do your bit for unloved January and join the restaurants of Eat Drink Local?
 Full menus are now online at www.eatdrinklocalweek.com and reservations are being accepted.

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RED CARD PUTS A UNIQUE SPIN ON DINE OUT 2011

Vancouver’s Hottest Sports Bar + Eatery Makes Its ‘Dine Out’ Debut

Vancouver, BC (January, 2011) – Red Card is poised to kick off 2011 as part of Dine Out Vancouver, the city’s annual celebration of food and wine. From January 24 through February 6, guests are invited to sample a three-course, prix-fixe menu while soaking in the atmosphere of this stylish downtown eatery.

Making its Dine Out Vancouver debut, Red Card is putting a unique spin on food and drink pairings by offering beer pairings with each of its three courses. The first course, bruschetta with tomato-chickpea ragù, is served with Grimbergen Abbey Beer, the double fermented and exquisitely flavoured Belgian beer first brewed in 1128, while the second course, chicken cacciatore with polenta and root vegetables, is nuanced with Kronenbourg 1664, the premium French beer, aromatic light and citrusy. For dessert, espresso mousse with lady fingers and chocolate sauce is paired perfectly with the delicate local Howe Sound Brewing Rail Ale Nut Brown, a flavourful ale with hints of chocolate, liquorice and a smooth roasted malt finish.

Red Card’s Dine Out Vancouver menu is available for $28, plus $15 per person for beer pairings, (each course will receive a 12 oz glass). For reservations please call 604.689.4460.

Dine Out Vancouver is an annual celebration of local food and BC VQA wine. Presented by Tourism Vancouver, the event sees over 200 restaurants showcase their fare in three-course meals priced at $18, $28 and $38, as well as an array of food events, cooking classes and tours. For more information on Dine Out Vancouver, please visit: www.tourismvancouver.com/visitors/dining/dine_out_vancouver.
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UPCOMING EVENTS AT LEGACY LIQUOR STORE
south american wines from san pedro
2-6 pm saturday january 15, 2011
2009 Malbec from Mendoza – Intense blackcurrant, vanilla and subtle spicy flavours mingle with silky tannins and a lingering finish.

2009 Shiraz from Chile – Big and Bold, the classic example of spicy Shiraz, ideal with lamb, boar and meat pies. Enjoy with friends!

around europe in five beers
2-6 pm sunday january 16, 2011
Enjoy three different beers from Erdinger: the Weibbier, a traditional Bavarian wheat beer brewed in accordance with the Bavarian Purity Law of 1516, a Dunkel, with full bodied flavour resulting from fine hops and dark malt, and the Erdinger de-Alcoholized, for those still sticking to their New Years Resolution. Also being poured: the Fruli Strawberry Beer from Begium and the Stiegl, from Austria.

whisky tasting – Amrut, Tullibardine and Sullivan Cove
4-7 pm thursday january 20, 2011
We have a very special whisky tasting in store on Thursday – we will be pouring the Amrut Indian single malt, Amrut peated, Amrut fusion, Tullibardine 1993, 1988, the 1488 beers, and Sullivan Cove double cask alongside principals from each of the distilleries!

tuaca hot apple pie cocktails
4-7 friday january 21, 2011
Feeling the cold? Warm up with our version of comfort food: a hot apple pie cocktail made with the Italian Liqueur Tuaca. Warm apple cider combines with hints of vanilla and orange flavours.
hare turkish coffee liqueur and hot chocolate cocktail tasting
2-6 saturday january 22, 2011
This Turkish coffee liqueur is delicious in hot chocolate!

lawrenceburg cocktail
2-6 pm sunday january 23, 2011
Round out the weekend of warm cocktails with this inspired treat by Jay Jones. Wild Turkey Rare Breed Bourbon, Orange Bitters and orange peel mix with hot water and brown sugar for a Lawrenceburg cocktail, named for the town where Wild Turkey bourbon is made.

robbie burns scotch tasting
4-7 pm tuesday january 25, 2011
Join us for a very special Scotch tasting as we commend great Scots and Scotches! Bottled under the Robert Burns label, this version of Arran Single Malt is wonderfully aromatic with hints of apple, vanilla and citrus fruits. Light and crisp but ever so smooth and gentle, the whisky dances on the palate. This the perfect dram with which to toast the Bard.

Australia day celebration
4-7 pm wednesday january 26, 2011
Let’s salute our Aussie friends with a tasting of all things Australian! Two great value wines called Tik Tok from Robert Oakley, the original owner of Rosemount estate and the Coopers Beers – Australian made and Australian Owned Beer!

bartending 101: Mixing with Micah
7-8:30 pm thursday January 27, 2011
harvest table event $30 click here
Bartending 101 featuring the talented Micah Dew. With his vast knowledge and outgoing personality, you are sure to have a ball! Micah has been featured on the Rachael Ray show in New York and has been a special talent
consultant for the movie industry. Please join Micah for a refreshingly upbeat mixology seminar you won’t soon forget!

The Class – You will learn how to properly shake and when not to, pouring amounts and techniques, muddling, double straining procedure, infusions, garnish preparation, different bitters and how to use them, balancing flavours and making your personal favourite cocktail.

About Micah – Micah Dew is a professional mixologist from Vancouver with over 15 years of experience in the hospitality industry. He has been showcased in film and on TV both nationally and internationally for his bartending skills.

oyster bay wine tasting
4-7 pm friday january 28, 2011
The classic standard in New Zealand wines – Sauvignon Blanc, Chardonnay, Pinot Noir and Merlot.

booze cake tasting
2-6 pm saturday january 29, 2011
This delicious cake was brought to us by Mirko, our spirits supervisor and it was so yummy we had to share it with everyone! Combining Liqueur 43, Firewater, Pisa, Frangelico, Galliano, Goldschlager, Kaluha and Disarrono, Mirko finishes this boozy treat off with Nutella and wafers – recipe on hand!

rock creek dry cider tasting
2-6 pm sunday january 30, 2011
This dry cider is made with Okanagan apples and pears. These flavours combine with vanilla and cinnamon for a refreshing cider that is crisp and dry.

the wine savvy series with the house wine girls “the classsics”
6-8 pm friday february 26, 2011
harvest table event $75 click here

Discover why certain wine regions have been known for centuries to produce some of the world’s greatest wines. Familiar classics such as Bordeaux, Rioja and Burgundy will definitely be featured but we will also explore top wines from countries such as Chile and Australia. From Cabernet Sauvignon to Shiraz and Tempranillo to Merlot, these cellar worthy wines will reveal a whole new side after a few years. Enjoy the adventure of putting wine away and rediscovering it down the road. A great gift for your Valentine!

Legacy Liquor Store is located at 1633 Manitoba Street, right in the heart of Millennium Village (just north of First Avenue). We are open seven days a week, from 10 to 11 everyday. Our selection is extensive and unique, our staff are knowledgeable and friendly and we offer a wide variety of inhouse services and tastings. Visit: www.legacyliquorstore.com
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DIVINO WINE BAR PRESENTS: VALENTINI, A 30+ SINGLES VALENTINES PARTY

(click image to enlarge)

Cost: $50 per ticket
To purchase tickets, visit www.divinovancouver.com

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DINE OUT AT SEASONS AND TEAHOUSE

The Sequoia Company of Restaurants is thrilled to announce
our participation in the 9th Annual Dine Out Vancouver!

Our Executive Chefs have thoughtfully created menus
for each of our four restaurants for this exciting, local dining event!

Teahouse: Choose from Duck Leg Confit, local BC Salmon or the truly gourmet Spaghetti Bolognese. To satisfy your sweet tooth, try some fabulous Decadent Petit Fours.

Seasons in the Park: Guests can enjoy Wild Mushroom Ravioli, Prosciutto Wrapped Free Range Chicken, or Grilled Steelhead Salmon.  For $38, treat yourself to the brilliant Veal Osso Bucco Milanese or the Seared Rare Ahi Tuna

Click on the restaurant of your choice to view our Dine Out menus:

Dine Out Vancouver is running from January 24th to February 6th, 2011
To make a reservation at any of the Sequoia restaurants click: www.vancouverdine.com

Make your reservations today!