Can you keep a secret? The Divino Bordeaux Wine Club meets the second Sunday of every month, but its members don’t want you to know that. And anyone can join, but they don’t want you to know that either. Don’t get me wrong, it’s not that they’re not looking for new members (they are), but you have to understand that the more people know about it, the more they will be forced to divvy up their portion of Mr. Grippo’s secret wine collection.

And just who is this mysterious Mr. Grippo character? Why, the owner of Commercial Drive’s Divino Restaurant as well as Dolce Amore Gelateria next door.

The actual concept for the Bordeaux Wine Club was the brain child of Divino’s Austrian sommelier, David Fert. It is one thing to simply be a certified sommelier, and quite another to take an active interest in sharing your expertise with others. On this particular second Sunday of the month, Mr. Fert took us all on a tour of Italian varietals, educating us along the way about the methods behind Amarone (the grapes are harvested and dried on straw mats for approximately 100 days before pressing, which contribute to its robustness) and the history of the Super Tuscan (Antinori was the first to stray from the strict DOC Italian wine regulations by releasing a blend of Italian and French varietals in the 1970’s).As we chatted away about Oscars and Olympics, we sat down to the opening act of a sweet green melon and prosciutto millefeuille prepared with care by Chef Jefferson Alvarez, to accompany our sparkling Ferrari Perlè.The 2007 Pinot Bianco Schiopetto followed, with creamy avocado and tangy prawns, lobster and vegetable tempura topped with Osetra caviar. The prosciutto theme continued, this time enveloping rabbit served with wine poached apricots and rapini, which proved an excellent companion to the darkly perfumed, raspberry and cardamom-scented 2003 Brunello Antinori.The pacing between the third and fourth courses seemed slightly more delayed. Apparently, Plan A would have seen us eating handmade linguine, but alas, it didn’t hold up in the boiling water, explained Chef Alvarez. So he decided to whip up some handmade gnocchi last minute instead. Now, show of hands… how many of you have ever attempted gnocchi from scratch? I have, and let me tell you, there is no “whipping up” about it.  It is a craft that takes much time and patience, and so for Chef Alvarez to have been so quick on his feet as to rearrange the accompaniment at the drop of a hat, I can speak for everyone when I say we were thoroughly impressed.  Once boiled, it was sautéed in foie gras (always a bonus) and served with bison short rib, then scented with white truffles, which naturally granted us an all-access pass into Barolo territory, where we enjoyed a nose full of roses and tar, with dark dried cranberries courtesy of the 2001 Barolo Brovia.Back down to Tuscany we went as we sampled a selection of house cured meats such as the Lomo pork tenderloin and sweet Iberico ham terrine which capably assisted the 1994 Ornellaia Bolgheri Super Tuscan, a tight and spicy Sangiovese, Cabernet and Merlot blend.The grand finale to the savoury portion of the night was the roasted Cinghiale (wild boar) tenderloin served with not just the dark ruby red candied apple lip-smacking 1998 Amarone Allegrini, but out came another Super Tuscan to the rescue: the heavy hitting 2006 Tignanello! Could there have been a more perfect match? This combination is something one might expect to find amongst the rolling hills of Chianti, but instead we found it right on the Drive.And as if that weren’t enough, we were privy to a private lesson on how to make your very own liquid nitrogen ice cream! It sounds extreme, and it was, and went spectacularly alongside Chef Alvarez’s banana chocolate bread pudding.All this can be yours for only $299, an incredible value for the supreme quality involved in the service, food preparation and access to a seven course wine dinner that features labels you’ve only read about in Wine Spectator, let alone seen or tasted for yourself.

~ Katherine van der Gracht

Crave Beachside presents Valentine’s Day 2010; Upcoming Bourbon Whiskey dinner at The Refinery; New Olympic hours for Cobre: New Olympic hours for Deacon’s Corner; Wine Out DiVino; Olympic Hours – Provence Marinaside in Yaletown; Fraîche Restaurant introduces bar menu and Valentine’s Day celebration; Opus Hotel Vancouver brims with Olympic spirit.

CRAVE BEACHSIDE’S PRESENTS VALENTINE’S DAY 2010

West Vancouver, BC. Amidst the Olympic fervor, take your special someone for a lovely dinner by the seashore this Valentine’s Day. Executive Chef Wayne Martin has created an intriguing menu of exciting flavours at Crave Beachside. Complimentary sparkling wine and live music set the tone for a fun and romantic evening.

DINE BY THE SEA SHORE
$45.00 Seatings from 5:00pm Until Late – Sunday, February 14
Live Music by Emily Chambers

Amuse-Bouche and glass of sparkling wine

tempura oyster truffle ponzu and white asparagus and wild mushroom salad

__________________

smoked spring salmon, celeriac remolade, potato crisps, capers, pickled shallots
-or-
roasted salsify voloute with truffled mushroom Pithivier

__________________

Marinated sablefish, lobster and potato croquettes, asparagus, lobster butter sauce
-or-
beef tenderloin, potato confit, wild boar bacon, wrapped green beans, porcini mushroom jus
-or-
slow roasted lamb loin with goat cheese and pine nut ravioli and lamb jus

__________________

warm poached pear with Tahitian vanilla ice cream, chocolate sauce
-or-
dark chocolate mousse with praline feuilletine, caramel sauce

Call 604.926.3332 for Reservations

About Crave Beachside
This waterside location on Ambleside Beach in West Vancouver offers a comfortable, coveted setting overlooking beach, ocean, mountains, the Vancouver skyline and even the rainforest that is Stanley Park. The “landmark” building has long been a neighbourhood favourite, with its large sunny patio and airy interior. It’s an ideal spot for a romantic cocktail, a friendly lunch, gatherings for family and friends and, of course, to watch the summer sun set from the patio.

CRAVE: where quality and care are evident in every bite of the grown-up, comfort-food menu. A delicious creation of Chef Wayne Martin, former Four Seasons Hotel executive chef, this upscale bistro prides itself in featuring fresh, local, and often organic ingredients. The atmosphere is relaxed, casual and fun while the food is creative, generous and affordable.

Please Note Olympic Hours: February 12 to 28 – open 9:00am until late, 7 days a week

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BOURBON WHISKEY DINNER AT THE REFINERY

The second installment in the Refinery’s whiskey seminar series is a definitive look at Bourbon Whiskey. As it has claimed many people’s hearts in the past, let us indulge your palates on Tuesday February 2, 2010. What better host than one of Vancouver’s most respected “bourbon” personalities, Maker’s Mark Brand Ambassador, Mr. Ron Oliver. Along with the obvious inclusion of Maker’s Mark, Mr. Oliver will be guiding guests through three other expressions in the Maker’s Mark portfolio, including “1 Day Old” through to “Over Mature” – this will effectively showcase the evolution of Maker’s Mark Bourbon Whiskey. Additionally, Mr. Oliver will guide guests through two other American whiskey styles. As informative as it is delicious, the whiskey seminar will be accompanied by some fantastic cheese, charcuterie, and other goodies The Refinery is well known for. Oh, and let’s go completely overboard and start everyone with a cocktail.

Cost: $45 (+ tax and gratuity) includes 6 whiskies, handouts and food.
Date: Groundhog Day, Tuesday Febraury 02, 2010.
Where: The Refinery, 1115 Granville St (above SIP)
Time: We will begin promptly at 8:00pm, please be on time.

Space is limited to 25 people. To reserve, please send an email to rsvp@therefineryvancouver.com (quoting BOURBON WHISKEY SEMINAR in the subject line). All rsvp’s will be confirmed by email. Please include first and last name, number of guests and phone number to secure your spot(s).

For additional information, please contact Lauren Mote at (604)687-8001. Visit: www.therefineryvancouver.com

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NEW OLYMPIC HOURS FOR COBRE

Starting February 13 through to February 28th, Cobre will be open for both lunch and dinner 7 days a week, noon til late night.

Regular dinner menu will be in effect during extended hours for both lunch and dinner. To see the menu, visit Cobre’s web site www.cobrerestaurant.com

EXTENDED HOURS: noon – late every night Feb.13 – 28, 2010

Cobre
52 Powell Street | Vancouver (Gastown)
Tel:  604-669-2396
www.cobrerestaurant.com

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NEW OLYMPIC HOURS FOR DEACON’S CORNER

Vancouver’s favourite diner, Deacon’s Corner, will be open for breakfast, lunch and dinner every day from February 4 through February 28, 2010.

Regular menu will be in effect and offered all day long. To view menu, visit Deacon’s web site www.deaconscorner.ca

EXTENDED HOURS:  Monday to Friday: 7 a.m. – 11 p.m., Saturday and Sunday: 9 a.m. – 11 p.m. Feb.4 – 28, 2010

Deacon’s Corner
101 Main Street | Vancouver (Gastown)
Tel: 604-684-1555
www.deaconscorner.ca

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WINE OUT DIVINO ~ 5 COURSE MENU INCLUDING WINE PAIRING

Amuse Bouche
Moet & Chandon Imperial

Mix Exotic Citrus Ceviche & Avocado Textures
Primula Bianco, Italy 2007

Glazed duck breast & Foie Gras on French toast
Gewürtztraminer, Alsace 2007 ***

Choice of Meat or Fish of the Day
Merlot Reserve Mission Hill, BC 2007

Choice of Dessert or Cheese
Merlot Late Harvest; BC

From Tuesday to Sunday 5pm to 10pm
Reservations Required 604 512 0005
Cost: $75

Restaurant DiVino
1590 Commercial Drive | Vancouver
www.divinovancouver.com

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NEW OLYMPIC HOURS FOR PROVENCE MARINASIDE

Provence Marinaside, located only a few blocks from major Olympic venues and City Live Sites, will be open for special extended hours  February 1 – March 15, 2010. Please check the web site for menus www.provencevancouver.com

EXTENDED HOURS Feb.1 – Mar.1, 2010:
• Breakfast:    Monday to Friday: 7 – 11:30 a.m. no reservations
• Lunch:    Monday to Friday: 11:30 a.m. – 3 p.m. no reservations
• Afternoon:    Monday to Sunday 3 – 5 p.m. no reservations
• Dinner:    Monday to Sunday 5 p.m. – 11:30 pm reservations accepted
• Late Night:    Monday to Sunday 11:30 pm – late. no reservations
• Brunch:    Saturday & Sunday  7 a.m. – 3 p.m. no reservations

DINNER RESERVATIONS: available both by telephone and on-line

Provence Marinaside
1177 Marinaside Crescent, in Yaletown at the foot of Davie Street on the water
Tel: 604-681-4144
www.provencevancouver.com
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FRAÎCHE RESTAURANT INTRODUCES BAR MENU AND A DECADENT VALENTINE’S DAY CELEBRATION

(West Vancouver, BC.) In all the excitement that February will bring to Vancouver this year, don’t forget Valentine’s Day. Take your sweetie for an over-the-top dinner high up in the hills with a meal and a view to take your breath away. Executive Chef Wayne Martin has created a mouthwatering menu to celebrate the night in style. See below for complete menu details.

If you’re dining solo or catching up with friends over a few drinks, Fraîche’s new bar menu will hit the spot. As of Monday January 25 Fraîche’s bar opened all day from 1:30pm, accompanied by a tasty new menu which features: Kumamoto oysters, Kobe carpaccio, Dungeness crab cakes and the Daily Tartar Special. Ostrich tartar anyone?

Fraîche’s extensive cocktail and wine list is ever-evolving to compliment the cuisine and offers a variety of fresh and fabulous flavours. Try one of our Olympic-themed cocktails for inspiration – Fortius is a savory martini of muddled celery and tarragon balanced with yuzu, chartreuse and gin or cool down with the Mary Rose – an elegant martini of local, sparkling sake, lychee and lime compliments and hints of aromatic muddled rosemary.

Fraîche welcomes neighbours and guests to pull up a chair and enjoy. If drinks turn into dinner, you couldn’t be in a better place!

New Hours: 11:00am till late, seven days a week

VALENTINE’S DAY HIGH IN THE SKY AT FRAÎCHE RESTAURANT
$125 per person – Seatings from 5:30pm until 9:30pm – Sunday, February 14

Amuse Bouche – lobster and coconut mousse, micro shiso, yuzu
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Kumamoto oysters on the half shell, trout caviar, Riesling and gelée
- or -
Fingerling potato carpaccio, cured venison, Mache, deep fried Quail Egg
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Caramelized onion and mushroom soup
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Butter poached veal lion, sweetbreads on fleuron and braised cheeks
-or-
Curry poached lobster, Big Eye tuna, cauliflower purée, snap peas
-or-
Truffled ricotta gnocchi, grilled king oyster mushrooms, sunchoke puree
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Roasted pineapple with sauterne – saffron sabayon, nut brittle
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Cherries and Chocolate, warm ganache, pistachio ice cream, cherry – caramel sauce
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Trio of chocolate truffles to take home

Call 604.925.7595 for Reservations

About Fraîche Restaurant
The team behind Fraîche strives to create an exceptional dining experience of both calibre and comfort – their mission is to create memorable, interesting cuisine that is seasonal and regional in a welcoming setting. Fraîche’s subtle elegance makes it versatile for every occasion – from brunch to business lunches and after work drinks to romantic dinners and celebrations of all sorts. Fraîche was named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute Magazine and received a silver for Best North Shore in the 20th Annual Vancouver Magazine Restaurant Awards. The restaurant’s panoramic cityscape views complement Martin’s inspired menus, as does the impressive service, top notch wine list and lovely little extras, such as free valet parking.

Fraîche Restaurant
2240 Chippendale Road
West Vancouver
t: 604.925.7595
www.fraicherestaurant.ca

Yaletown’s Chic Boutique Hotel Features Olympic Lifestyle Cocktails and O Bites

(Vancouver, BC) January 26, 2010. With the Vancouver 2010 Olympic and Paralympic Winter Games just around the corner, world-renowned OPUS Hotel Vancouver is poised to cheer on our Canadian athletes in style.

Located in trendy Yaletown, the unofficial party zone during the games, OPUS Vancouver and OPUS Bar will welcome guests with chic events—plus new Olympic Lifestyle Cocktails and O Bites—that will have guests seeing gold.

Figure skater, hockey player or snowboarder? OPUS Bar’s innovative, hand-crafted cocktail menu allows guests to choose a cocktail to match their room or alter-ego, one of the five fictional muses behind the hotel’s décor schemes. The names of the lifestyle cocktails and O-Bites were inspired by the sports that these characters will watch during the Olympic Winter Games.

New York celebrity mixologist Charlotte Voisey, Ambassador for Hendrick’s Gin, was a special guest mixologist at the OPUS’ 7 Year Anniversary party in November 2009 and created this feature cocktail menu with OPUS’s five lifestyle characters in mind. While snowboarding fan Billy will sip a twist on a dark and stormy, alpine skiing enthusiast Mike will linger over a whiskey smash.

O-Bites, a selection of global plates named for the lifestyle characters and their sports, round out the Olympic-inspired tastes. Guests will dive into dishes such as Carving Karage (chicken karage), Buffalo Bobsleigh (miso marinated buffalo sate) and Sockeye Slalom (salmon tempura roll) while soaking up the vibrant, energy-fueled atmosphere.www.opusbar.ca/menus/obites

To complement its five lifestyle-inspired guestroom décor schemes, OPUS offers guests a choice of five virtual guides to the city. The Lifestyle Concierge offers interactive online personality profiling so that guests may discover which personality best suits their lifestyle. For guests wanting to know the hottest happening during the Vancouver Winter Games, OPUS Hotel has launched a special edition of their Lifestyle Concierge online city guide featuring the best of the cultural Olympiad, Olympic attractions and the hottest restaurants and bars, as chosen by the five OPUS’ muses. www.opushotel.com/services_concierge

OPUS Hotel is proud to be hosting an exciting VIP Media Welcome Party for the Vancouver 2010 Olympic and Paralympic Winter Games on Tuesday February 9th, 2010. Hosting national and international media, this dramatic podium themed party will show guests that while Vancouver is known for its snow-capped mountains and sparkling blue ocean, it’s also a cool, world-class city that knows how to throw an amazing party. VIPs will be wowed by interactive, dare-to-disturb room tours and will savour 2010 inspired canapés and fabulous Skyy Vodka cocktails.

OPUS Hotel Vancouver
Uniquely stylish and always fresh, OPUS Hotel Vancouver redefines the boutique experience, blending contemporary design with warmth and intuitive service. Ninety-six guestrooms feature vibrant colours, spa bathrooms and five lifestyle-inspired décor schemes. Located in fashionable Yaletown, close to Vancouver’s best restaurants, spas and boutiques, the hotel is home to Elixir Bistro and the dramatic OPUS Bar. OPUS was voted one of the world’s top 100 hotels by readers of Condé Nast Traveler magazine. www.opushotel.com

Ring in the New Year at Voya Restaurant; Andrey Durbach offering set menus and à la carte options for New Year’s Eve; New Year’s Eve at Cru; New Year’s Eve 2009 at Bistrot Bistro; New Year’s Eve at West; New Year’s Eve at CinCin; New Year’s Eve at Blue Water Cafe; New Year’s Eve at Araxi; New Year’s at The Smoking Dog; Chambar’s Formality-Free New Year’s Eve; New Year’s dinner at Divino; Au Petit Chavignol is open New Year’s eve and day; Fraiche and Crave Beachside offer options for New Year’s Eve; Opus and Elixr ring in 2010 with old Hollywood style; New Year’s Eve 2010 at Figmint Restaurant and Lounge; Special $35 New Year’s menu at Charm Modern Thai; New Year’s Eve at Hamilton Street Grill; A classic French bistro New Year at DB; A fine French New Year at Lumiere.

UPDATED: 3:45 pm Sunday, December 27th

NEW YEAR’S EVE @ VOYA
Vancouver, BC (December 15, 2009): What will your last meal of the 00s be? Cap off the decade in style at Voya Restaurant and Lounge, December 31. Chef Marc-Andre Choquette has created a trio of ‘medal worthy’ menus perfect to celebrate New Year’s on the eve of Vancouver’s biggest year yet!

7 Course Gold Menu – $95
5 Course Silver Menu – $75
3 Course Bronze Menu – $55

Opening Ceremony
Bronze Menu – choose one; Silver and Gold enjoy all three!

Porcini and Foie-Gras Ravioli; wild mushrooms broth, pine nuts
or
Scallop with Black Truffle; confit fingerling potatoes, celeriac puree, pomegranate sauce
or
Lobster Bisque; rouille and crouton

Medal Round
Bronze and Silver Menu – choose one; Gold enjoy all three!
Red Wine Poached Sablefish; cinnamon-star anise, braised salsify, sprout leafs and crispy potatoes
or
Duck Breast and Leg Confit; braised red cabbage, chestnuts, pearl onions
or
Beef Tenderloin Rossini with Foie and Truffles; spinach, pomme anna

Closing Finale
Everyone takes part with a choice of Dessert or Cheese for all!

Whether you choose three, five, or seven courses — the culinary creations are bound to receive a perfect ten. Après dinner, rock the house with VOYA’s house DJ. Countdown to 2010 in the swankiest room in town!

Call 604 639 VOYA or visit voya-restaurant.com for information and reservations.

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CELEBRATE NEW YEARS EVE WITH DOWN-TO-EARTH DECADENCE

Andrey Durbach offering set menus and à la carte options for New Year’s Eve.

On December 31st, L’Altro Buca, Pied-à-Terre and La Buca will be opening their doors for those looking to ring in the New Year with classic comfort food in one of three of Andrey Durbach’s award winning dining rooms.

Durbach has crafted a selection of decadent tasting menus for guests wishing to ring in the New Year at downtown favourite L’Altro Buca. Those looking for an early bite before hitting the town can enjoy four courses for $48.00 beginning at 5:00PM, while guests who plan to celebrate the clock striking midnight in the restaurant can enjoy a six or seven course meal for $78.00 from 8:30PM onwards. On both menus, diners will be tempted with dishes such as seared scallops served with roasted pork belly, raisins, capers, cauliflower, almonds and salsa verde; confit duck leg with Castellucio lentils and cured duck breast finished with a Sicilian orange jus; handmade pappardelle pasta finished with truffle and mushrooms; and classic sweets such as pannacotta, zeppolini and sorbetti. Full menus are available at: www.altrobuca.ca.

Neighbourhood gems Pied-à-Terre and La Buca will be catering to intimate celebrations for those seeking an evening with good friends, good food, and special wines. Both rooms will be featuring their classics-inspired à la carte menus alongside a few festive additions, and those looking to uncork something exceptional will have a variety rare, boutique bottles to choose from. Full menus are available at: www.pied-a-terre-bistro.ca or www.labuca.ca

Those feeling fully recovered the evening of January 1st will be pleased to know that L’Altro Buca, Pied-à-Terre and La Buca will be open for regular dinner service at 5:00pm.

Guests are encouraged to book their table in advance by phoning the restaurant directly. For reservations at L’Altro Buca please call 604.683.6912. For reservations at Pied-à-Terre please call 604.873.3131. For reservations at La Buca please call 604.730.6988.

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NEW YEARS EVE AT CRUJoin us for a special four-course dinner for $75 per person. Various times are available throughout the evening. No tacky hats or plastic toys, all you need is a great dinner and good friends to celebrate life!

View the menu or make Reservations Online or call us at 604-677-4111

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NEW YEAR EVE 2009 AT BISTROT BISTRO

1st Course

Dill and Salmon tartar with Cranberry crisp
Or
Perigord mousse & smoked duck breast salad

Main Course

Filet mignon served with béarnaise sauce
Or
Venison shank with red berry sauce
Or
Pan sear Scallop safran beurre blanc w/Moroccan Braised squash  and gratin Dauphinois

Cheese Platter   Baguette

Before the New Year’s resolutions a decadent sampler of dessert crème brulee profiterole chocolate mousse

6 PM $55
9 PM $ 65

*A deposit of $25 per person is required at time of booking.

Bistrot Bistro
1961 West 4th Ave. | Vancouver
Tel: 604.732.0004
Cuisine: Modern French
www.bistrotbistro.com

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NEW YEAR’S EVE AT WEST
early seating from 5:30pm – 7:00pm
a la carte and 5-course tasting menu available
enjoy a fantastic meal before you head out on the town to celebrate!

main seating from 7:00pm onwards
a la carte and 7-course menu available
countdown at midnight

Call 604 738 8938 to reserve your table

West
2881 Granville Street | Vancouver
Tel: 604-738-8938
www.westrestaurant.com

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NEW YEAR’S EVE AT CINCIN
early seating from 5:00pm to 7:30pm
a la carte menu
enjoy a fantastic meal before you head out on the town to celebrate!

main seating from 8:00 pm onwards
full a la carte menu with new year’s eve features
live music 10:00pm  – 1:30am
dancing at your leisure
countdown and celebration at midnight
$40.00 cover charge

Call 604-688-7338 to reserve your table

CinCin
1154 Robson Street, Vancouver
Tel: 604-688-7338
www.cincin.net

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NEW YEAR’S EVE AT BLUE WATER CAFE

OPTION # 1
Early seating – A La Carte Menu, reservation between 5:00 pm to 7:30 pm
Enjoy a great meal before you head out on the town to celebrate!
2 hour time limit. Reservations confirmed 72 hours in advance.

OPTION # 2
Main seating – A La Carte Menu by Executive Chef Frank Pabst
with New Year’s Eve features seating from 8:00 pm onwards.
Cover Charge will be $40.00 per guest + GST.
(Paid in advance to confirm your reservation)
Ticket includes: DJ from 9:00pm – 1:30am
Countdown and Celebration at Midnight

Contact management for reservations 604-688-8078, info@bluewatercafe.net

Blue Water Cafe
1095 Hamilton Street | Vancouver
Tel: 604-688-8078
www.bluewatercafe.net

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NEW YEAR’S EVE AT ARAXI
Celebrate the New Year with decadent three-to-five-course menus from Chef James Walt Araxi promises to be Whistler’s best party on New Year’s Eve.

For those with countdown plans, our first seating allows 2 hours to dine and your choice between two menus. To ring in the New Year, our second seating offers tasting and gala menu options and features a DJ and countdown.

EARLY SEATING

Reservations available from 5:00pm until 6:30pm

Choice Of

Three Course Menu with Choices
$99 per person, plus tax and gratuity

or
Four Course Menu with Choices
$149 per person, plus tax and gratuity

*please note we allow a 2 hour dining time for our early seating guests

GALA DINNER

Reservations available from 8:15pm till 9:45pm with choice of

Four Course Tasting Menu
$199 per person, plus tax and gratuity

or
Five Course Gala Menu
$279 per person, plus tax and gratuity

Countdown at Midnight
Music selection by DJ
Executive Chef James Walt

Contact management for reservations 604 932 4540, info@araxi.com

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NEW YEARS EVE AT THE SMOKING DOG

(click image to enlarge)

New Years Eve at the Smoking Dog
7:30 till late – DJ @ 9:30 pm
Canapes and Hors d’oeurves, mini bottle of champagne
$30 per person
Call 604-732-8811

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Chambar Restaurant is letting you call the shots this New Year’s Eve. Recently appointed GM Sebastien Lagors has opened the books and will be accepting NYE reservations from 5:00PM until 10:00PM eschewing the usual practice of set menus and scheduled seatings. On December 31st, revelers will be able to enjoy Chambar the way they want to, on a night reserved for good friends, good food, and of course, a healthy dose of bubbly.

Whether guests are looking for some early evening sustenance to fuel late night dancing, or a more intimate affair in the dining room with friends, food and some purposefully chosen wines, Chambar will be serving and celebrating in their award winning fashion, with more than a few hints of debauchery for good measure. And while the New Year’s Eve menu will read business as usual, recently appointed Sommelier Robert Stelmachuk has selected a stellar line-up of bubbles for all budgets, as well as some rare boutique wines perfect for an evening of celebration!

Guests are encouraged to reserve their tables early for what promises to be a New Year’s Eve perfect for any budget, timeframe or group booking. For reservations phone 604-879-7119 or visit: www.chambar.com

Chambar is located at 540 Beatty Street in the Crosstown District. Housed in a refurbished brick and beam heritage building, the restaurant’s cuisine is a unique blend Belgian and North African influences with a commitment to seasonal, organic and local ingredients.

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NEW YEARS AT DIVINO

First off we would like to thank each and everyone of you for coming in to join us on a regular basis, and to thank everyone for theIr loyalty, we are creating the most exciting new years dinner in Vancouver! Attached you will find our menu, vegeterian options available upon request, included with your dinner is a fusion martini to welcome you and your guests to the “Royal New Years Rendevouz”. Dinner starts at 7:30 and tickets are $150 per person, we would love to have everyone here to bring in the new year with us!

Thank you and we look forward to seeing you,

Sincerely, David Fert
604 512 3358
604 258 0005
www.divinovancouver.com

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AU PETIT CHAVIGNOL IS OPEN FOR NEW YEARS EVE AND DAY

Au Petit Chavignol is open for regular service on new years eve.  No fancy menu, no fancy price. We will also open for new years day brunch at 11:00 am on Jan 1st.

Au Petit Chavignol
843 East Hastings | Vancouver
Tel: 604-255-4218
www.aupetitchavignol.com

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WAYNE MARTIN CELEBRATES NEW YEARS FROM THE SEA TO THE SKYChef Wayne Martin hosts New Years Eve celebrations at his two North Shore restaurants, Fraiche and Crave Beachside. Options of time, price and festivity are available at both locations.

Celebrations at Fraiche highlight Chef Martin’s contemporary classics in two seatings. The early seating where guests arrive between, 5:00 pm to 7:00 pm includes a four-course decadent dinner with sparkling wine for $75.00. The second seating features a six course dining experience with champagne and live music by Crystal Cote, from 9:30 pm into the New Year for $125.00.

Crave Beachside begins the evening with a $35.00 three course menu comprised of Chef Martin’s reinvented comfort food creations available from 5:00 pm to 7:00 pm.  At 10:00 pm the revelry commences with DJs, dancing, canapés and champagne for toasting the year to come. Vouchers for a safe passage home are provided with ticket purchase for $125.00 tax and gratuity included.

To purchase tickets for Fraiche please contact Patrick Malone at 604 925 7595 or email: patrick@fraicherestaurant.ca. For tickets to Crave Beachside please contact Philippe Reigh at 604 926 3332 or email: phil.reigh@craverestaurants.com

Fraîche Restaurant is located on Chippendale Road nestled in the hillside of West Vancouver. With seasonal menus of reinvented classics, Executive Chef Wayne Martin creates flavours as breathtaking as the views.

CRAVE: where quality and care are evident in every bite of the grown-up, comfort-food menu. A delicious creation of Chef Wayne Martin, former Four Seasons Hotel executive chef, this upscale bistro prides itself in featuring fresh, local, and often organic ingredients. The atmosphere is relaxed, casual and fun while the food is creative, generous and affordable.

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OPUS AND ELIXIR RING IN 2010 WITH OLD HOLLYWOOD STYLE

Glitz and Glamour are on the New Year’s Eve Menu at Yaletown’s Chic Boutique Hotel

OPUS Hotel Vancouver and Elixir infuse New Year’s Eve with Old Hollywood glamour. On December 31st, OPUS and Elixir Bistro roll out the red carpet and invite guests to dine in style, sip on bubbly and enjoy live entertainment. An affair that is not to be missed.The evening begins in your stylish guestroom with a champagne toast to the new year. Ladies, slip into your glittery frocks and sky-high heels, gents don your most devilishly handsome duds, then venture downstairs to the glamorous and chic Elixir Bistro, where Executive Chef Don Letendre awaits with a luxurious four-course menu. The fun continues far beyond midnight in OPUS Bar, where you’ll enjoy OPUS hospitality, live entertainment, a bubbly toast and canapés to satisfy those après midnight munchies — the perfect recipe to welcome 2010. On New Year’s Day, a forgivingly late checkout invites you linger under the covers and ponder those new pesky resolutions. The New year’s Eve Package is priced at $499 plus taxes and gratuities for two people.

Those who would like to dine at Elixir Bistro and move on to another party may be seated early and savour Chef Letendre’s classic, sophisticated three-course menu. The first seating is 5:30pm – 7:00pm and is priced at $40 per person plus applicable tax and gratuity. Guests who are attending dinner, as well as the countdown celebration in OPUS Bar, will dine on a four-course menu and enjoy a glass of bubbly, canapés after midnight and live entertainment. The second seating begins at 8:30pm and is priced at $75.00 per person plus applicable tax and gratuity.

OPUS Bar’s countdown celebration includes bubbly, live entertainment and canapés after midnight. The festivities begin at 9pm and tickets are $45. Dress to impress in vintage glamour.

Tickets and reservations are available at Elixir Bistro 604.642.0557 or
contact Jessica Dunn at jdunn@opushotel.com or 604.694.2137.

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NEW YEARS EVE 2010 AT FIGMINT RESTAURANT AND LOUNGE

1st Course

Terrine of Game
Venison, Pheasant, Duck, Apple Gelee, Slow Roasted Fennel
Country Bread
($5 Supplement)

Or

Carpaccio of Smoked Albacore Tuna
Marinated Winter Vegetables, Pickled Ginger, Cilantro
Thai Basil, Orange-Olive Oil Dressing

Or

Yukon Gold Veloute
Grana Padano, Wild Mushroom Chutney
Parsley Puree

2nd Course

Classic Beef Tartare
Beef Tenderloin, Capers, Cornichon, Brandy
Egg Yolk

Or

Stuffed Artichoke
Mushroom Mousse, Black Truffle, Slow Cooked Leeks
Parmesan Froth

Main Courses

Roasted Lamb Loin
Cassoulet of Navy Beans, Confit Lamb Shoulder, Basil Pistou
Dried Tomato

Or

Seared Arctic Char
Celeriac Pave, Toasted Almonds, Haricot Verte, Gremolata
Brown Butter Jus

Or

Hand-Made Spinach Tortellini
Ricotta Cheese, Mitake Mushrooms, Caramelized Onions
Herb Coulis

Dessert

French Apple Tart
Butter Pastry, Caramel Sauce
Vanilla Ice Cream

Or

Warm Brioche Bread Pudding
White Chocolate Mousse, Amaretto,
Gingersnap Cookies

3 Courses for $39
4 Courses for $49

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Figmint Restaurant and Lounge
500 W. 12th | Vancouver
Tel: 604-875-3312
www.figmintrestaurant.com

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SPECIAL $35 NEW YEARS EVE MENU AT CHARM MODERN THAI

Charm Modern Thai Bistro
1269 Hamilton St. | (Yaletown) Vancouver
Tel: 604.688.9339
www.charmmodernthai.com

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New Years Eve – 8:30 Dinner seating includes a multiple course, dress up or dress down cosy dinner complete with wine pairings $90 per person.

Hamilton Street Grill
1009 Hamilton Street | Vancouver
hamiltonstreetgrill@telus.net
www.hamiltonstreetgrill.com

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A CLASSIC FRENCH BISTRO NEW YEAR

Chef Stephane Istel invites you and yours to celebrate with us at db Bistro this New Year’s Eve.

Two seatings, and two specially priced prix-fixe menus. Live entertainment. The 5:30pm seating offers a gorgeous three-course $55 menu, plus limited a-la-carte.

The 8:00pm seating offers a delectable five-course $99 menu, limited a-la-carte, plus the Jackée Guillou jazz quartet live.

The Bistro will be offering extended brunch service from 11am – 3pm, plus regular dinner service on New Year’s Day.

Reserve your holiday table by clicking the red links above. Visit the New Year’s pages of our website for menu and details.

To inquire about DB events by email, contact Maitre d’ Ali Maher amaher@lumiere.ca.

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A FINE FRENCH NEW YEAR

Limited to just 45 guests for each of Chef Dale Mackay’s two New Year’s dinner seatings. Both Grand Relais & Chateaux class menus are offered with optional regular and premium wine pairings, or a-la-carte cellar service.

The 5:30pm seating offers an exquisite four-course prix fixe menu for $98 per person.

The 8:30pm seating offers a delectable seven-course set alternating tasting menu for $198 per person.

Reserve your holiday table by clicking the red links above. Visit the Lumière website for menu details.

To inquire about Lumiere events, contact Maitre d’ Drew Walker dwalker@lumiere.ca.

Tax and gratuity not included in New Year’s pricing at either restaurant.  Credit card reservation required at time of booking.

I have copies of all three of the excellent Cook the Hood cookbooks (Commercial Drive, Kitsilano, West End) up for grabs, and as an added bonus during this festive time I will also throw in a copy of the brilliant Vancouver 100-Mile Diet Foodshed poster to the first person to complete the challenge inside.

Good luck! ~ PK

UPDATE: No correct answers yet. Contest is now extended until January 4th. I will collect comments until then and reveal the winner in the new year.

HOT TIP: the mystery restaurant is on Vancouver Island.

1) Who are the author(s) of “The 100 Mile Diet: A Year of Local Eating”

2) State 3 important reasons for supporting local food security.

3) What 2 BC cities have joined the Cittaslow movement?

4) Name 5 local foods that are in season this winter.

5) Correctly name the restaurant in the following picture.