Six years ago, there were only two establishments in Vancouver offering cask-conditioned ale (AKA Real Ale) on a weekly basis – Dix BBQ & Brewery on Thursdays and The Whip Restaurant & Gallery on Sundays. Craft beer was still very much a sub-culture confined to brewpubs and the rare establishment where a manager or owner happened to know a thing or two about a good brew. To get the word out about offerings and activities, I began publishing the CAMRA Vancouver newsletter on a weekly basis.

It was at that time that I also read Garrett Oliver’s seminal book on beer and food pairing, The Brewmasters Table. Oliver inspired me to delve deeper into appreciating beer and food together. I began encouraging others with a culinary appetite to join me. More than anything, I felt cultivating a Flemish sensibility for beer and food would also resonate with women, offering a more cultivated dining experience that mass-market lager could never offer.

As beer friendly chefs, like Mike Carter (when at Dix) and Lee Humphries (of FigMint at the time), made successful forays into this fledgling frontier, it created a bit of a stir that began drawing in novelty seekers from outside the tight circle of Vancouver Real Ale aficionados. Morris Anh of The Whip was also interested in exploring the affinities of beer and food. So to highlight their weekly program of rotating cask ale supplied by R&B Brewing, I suggested they host a multi-course dinner featuring firkins from different brewers. Thus, the Feast of Five Firkins was born.

The Feast was actually a challenging step for The Whip to take. Normally, a chef can taste a beer and create a dish to go with it. But if a brewer creates a special, one-off cask-conditioned ale, it can’t be sampled ahead of time. It requires a close relationship between chef and brewer to consistently create successful pairings. The Whip was also new to serving multi-course meals to the entire restaurant.

To their credit, The Whip rose to these challenges and created an award-winning event that has become an annual tradition which sells out each time. For this year’s Feast of Five Firkins, Chef Andre Tremblay created the following menu:

^ Three Chili Glazed Perch, wild rice cake, citrus sun-dried cranberry sorbet.
Pairing: Tofino Brewing Tuff Session Dry-Hopped Pale Ale

^ Dry-Rubbed Rabbit Loin, blackberry reduction, sweet potato purée, charred lobster mushrooms.
Pairing: Yaletown Brewing Brick and Beam IPA

^ Heirloom Tomato and Watercress Caprese Salad, lemon poppy seed Muscovy duck breast, Gruyère.
Pairing: Cannery Brewing Wildfire Black IPA

^ Seared Wild Boar Medallion, shank confit demi-glâce, caramelized winter squash, root ragoût.
Pairing: Storm Brewing Bourbon Barrel-Aged Wee Heavy

^ Fubá and Papaya Custard Cake, framboise sweet cream, ancho chili ice cream.
Pairing: R&B Brewing Kumquat Cream Ale

Aside from the excitement of anticipating the pairings, what makes the Feast a grand occasion is the ritual involved in presenting each course. Before the food is served, the brewer explains the ale they created and then ceremoniously taps their firkin.

^ Yaletown Brewing brewmaster, Iain Hill, taps his cask of Brick & Beam IPA.

The live ale is served, unfiltered and unpasteurized, directly from the cask as the next course is presented to the diners. This happens five times.

^ The Whip’s Rose Weir with the 2012 Feast of Five Firkins brewers.

And at the end, when the brewers and staff have been congratulated by all on a fine meal, the firkins are free to be drained by those who still have room left to indulge (and, perhaps, the next day off from work).

~ RG

The City of Vancouver isn’t short on venues, to be sure, but what it has lacked for ages is a place that pays as much attention to its events as it does the other aspects of its operation. Translation: it’s hard to get a good bite at the same spot you’ll witness a great show, cut a rug, etc. Attending an event in this city usually means starving in the line up, getting blasted on unfortunate draft, taking a beating in the sweaty crowd, and then eventually wandering the streets in search of something cheap and greasy to soak up the poison. The newly opened Electric Owl, located in the building that once housed the legendary American Hotel, aims to put an end to those sorts of shenanigans.

The building underwent a much needed renovation, transforming from a dilapidated east side dive to a modern industrial haven for the culturally starved and traditionally hungry, and is now ready to host a new generation of interesting characters. Said characters are encouraged to show up in groups large or small, as the space is as flexible in concept as it is design. The Electric Owl is capable of the type of intimate seating arrangements you may find in a restaurant, as well as setups better suited for party time. Whichever way you want it, it’s up to you and approximately 200 of your nearest and dearest to fill it up and do your thing while the team at the Owl does theirs.

^ Heirloom tomato and daikon salad - $5

A menu loaded with izakaya-style options makes perfect sense given the vintage Japanese magazines and manga that are found on each of the many tables. On said menu, you’ll find properly executed classics like Albacore Tuna Tataki (seared rare and sliced) and Ebi Mayo (prawn tempura), as well as less traditional but equally welcome and tasty dishes like the Heirloom Tomato and Daikon Salad, where the perfectly ripened tomatoes were served atop a pile of simply dressed shaved daikon. Only the plate of deep fried yam heaped with spiced walnuts proved lackluster; it was a bit sweet and boring.

^ Oven-roasted yams with salty sweet walnuts and shredded nori - $5.20

^ Seared BC Albacore Tuna with a tosa soy sauce - $6.80

Izakaya cuisine is designed to be eaten while drinking, so it stands to reason that there would be an ample selection of beer, wine, sake, and signature cocktails. My crisp pint of Russell’s IP’eh was ideal for the heat and played nice with the food, and the Whisky Sour was, interestingly deviant in that it used pineapple as its source for acid.

Ultimately, the Electric Owl aims to make your life both better and easier by giving you a nice place to eat before it turns into the kind of place that you dance or take in some kind of show. The people involved seem very interested in creating a scene, and are keenly aware that the eventual success of the establishment depends on it. Keep your eyes peeled for something that suits you and check it out.

ELECTRIC OWL
928 Main Street | Vancouver
Tel: 604-558-0928
electricowl.ca
Twitter | Facebook

Restaurant Hours of Operation:
5pm to Midnight Monday to Sunday

~ Jacob Galbraith

eatapeachforhours.com

I caught this recent retweet from Vancouver City mayor, Gregor Robertson, of councillor Andrea Reimer’s post about a tool co-op starting up in East Van. Sounds like a great idea!

The Vancouver Tool Library (VTL) is a cooperative tool lending library currently being established in East Vancouver. The VTL will be equipped with a wide variety of tools for home repair and renovation, gardening work, and bicycle maintenance, and will loan these tools to its members free of charge. The VTL tool library will become a community resource that fosters resilience, sustainability, and community pride, as well as directly benefits Vancouver residents by reducing the costs of maintaining, improving, and greening the places in which they live, work, and play.

More info: vancouvertoollibrary.com

~ PK

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

————————————————————————————————-

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.

————————————————————————————————–
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

————————————————————————————————–

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.

————————————————————————————————–

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

After weeks of late-night construction, the former Zigz Urban Bistro location at 2960 Main Street has finished renovations and re-opened as “Hyde”. The effervescent new owner, Crystal Lowe (a local actress) has lovingly transformed the space into a cozy and playful little restaurant and bar for the neighborhood, a nice fit for this East Side community that actively supports creative, local and independent businesses over corporate franchises.

Inspired by the works of Lewis Carroll and Tim Burton, the decor is dark and fanciful with most of the furnishings being sourced along Main Street’s antique row.

The space has 38 seats inside with 8 at the bar and a 12 seat patio outside. Chef David Grey’s (formerly of The Charlatan, Locus) menu is straight up comfort food made with fresh, local and organic (wherever possible) with appetizers ranging in price from $4.95 for yam fries to $11.95 for a serving of Salt Spring mussels w/ frites; the entrees range from a very reasonable $10.95 for a burger (chicken, beef, or lamb) to Southern-style fried chicken at $14.95 at the top end.

The bar program is particularly enticing. The cocktail or “potions” list created by bartender Jackson Berlin (formerly of West) offers an impressive list of nine vintage cocktails (Sazerac, Mahattan, Pimm’s Cup etc) along with eleven modern creations all coming in at $8.75, with the Reverse Sazerac Sour as the one exception, which uses Absinthe and costs $11.25.

There are 6 draft taps that focus on local craft beer (currently R&B’s Red Devil, Raven Cream Ale, Red Racer IPA & lager, one rotating tap, along with Strongbow cider). The wine list is value focused with 3 red and 2 white offered by the glass at $6.75-$10. The coffee is by JJ Bean.

^ Twisted Lasagna - fresh-made pasta sheets rolled up w/ mozerella, goat cheese, baby spinach, roast tomotoes and peppers, & toasted baguette ~ $12.95

^ Southern-style fried chicken w/ beer baked mac'n cheese and housemade cornbread muffin ~ $14.95

If you need a couple more reasons to encourage you to pay them a visit, the Hyde has weekly burlesque performances on Saturday nights at 7 and 9 pm as well as future plans for a comedy night on Wednesdays starting in March.

2960 Main Street | Vancouver
Tel: (604) 709-6215
www.hyderestaurant.com

HOW TO GET THERE

~ PK

Ready or not, here they come. With equal parts anticipation, rejoicing and dread, the year’s first big dining promotion, Dine Out Vancouver, starts today with over 210 restaurants participating with their $18, $28, or $38 custom three-course menus.

For some restaurateurs, it couldn’t come soon enough; getting more bums back in seats after the post-holiday lull is always important, but has become especially critical after a tough year that went sideways for many owners and into a heart-breaking death spiral for an unfortunate few. In 2010, the industry took a couple of big hits.  With the surprise ramming down our throats with the ‘introduction’ of the HST and the lowering of the legal driving limit regarding alcohol, the men and women on the front lines of the service industry really deserve a good turn now more than ever.

With participation at an all-time high, along with the addition of a few new special events such as “Dining in the Dark” and “Secret Supper Soiree” and “Dine Academy” to name a few, as well as special room pricing ($68, $98, $138) at select hotels across town, Tourism Vancouver has put a lot of work into this year’s offering to make it as wide-reaching as possible.

Although, not all greet the event with the same level of enthusiasm. For some jaded industry folk and discriminating frequent diners, Dine Out is seen as a giant cattle call for bargain hunters with service and menu offerings being dumbed down for the masses, and thus, best avoided like the plague. Some restaurants who have participated in the past are capitalizing on this sentiment and are now playing the other side of the marketing coin by quietly promoting their venues as the place to escape from the ‘lemon-water’ masses that Dine Out inevitably attracts.

“We are lucky that we don’t need to do Dine Out, but it always good to bring in new customers to our restaurants and show them what we are about,” says Emad Yacoub, whose Glowbal Collection of Restaurants are all participating this year. “We love to show people a good time and this is another opportunity to do it.”

Love it or hate it, it’s here and bigger than ever. So plan your dining strategy accordingly and make the best of it. See you out there!

~ PK

Dine Out Vancouver – January 24th – February 6th

click here to view the full list of participating restaurants and their menu offerings

Vancouver restaurant industry trio make Food Bank appeal; Blue Mountain and Friends: A Feast for the Senses; Maenam goes southern Thai; New Year’s Eve wine drinker dinner at Two Chefs and a Table; The GLOWBAL COLLECTION of Restaurants celebrate New Year’s Eve; Celebrate the holidays at Hamilton Street Grill; Holiday events at db bistro and Lumiere; Gobble up some turkey at The Corner Suite; Christmas at The Teahouse; Upcoming cheese and wine events at Au Petit Chavignol; Holiday news from Legacy Liquor Store; Need a last minute gift?

VANCOUVER RESTAURANT INDUSTRY TRIO MAKE FOOD BANK APPEAL

(Vancouver, BC)  Vancouver Magazine’s 2010 Chef, Sommelier and Bartender Of The Year have united in putting out an appeal to those in the city’s hospitality industry and their patrons to donate what they can to the Greater Vancouver Food Bank.

In response to this year’s increased demand for the charity’s services in the face of decreased donations, Frank Pabst, Kurtis Kolt and Shaun Layton are asking their industry colleagues and patrons to remember those in the city who are truly going hungry this Christmas. Their goal is to boost Food Bank donations in these last crucial days before Christmas.

“While we’re in the middle of this hectic time of year, it can be easy to forget that there are many Vancouverites in need.” says Kolt, Sommelier Of The Year, who is currently consulting and working with the Waldorf Hotel. “In our restaurants, hot food needs running, cocktails need shaking and wine needs to be poured, but for some people in our city, getting food on their family’s table is a much bigger challenge.”  Echoing the sentiment are Blue Water Cafe’s Pabst, Chef of the Year and L’Abattoir’s Layton, Bartender Of The Year.

There are many ways to donate to the Greater Vancouver Food Bank.  Information on non-perishable item drop-off locations and online monetary donations can be found at www.foodbank.bc.ca/

———————————————————————–

BLUE MOUNTAIN AND FRIENDS: A FEAST FOR THE SENSES

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
Four Seasons Hotel Vancouver
791 West Georgia Street
$90 plus tax

For more info, visit: www.bluemountainwinery.com

———————————————————————–

ANGUS AN DISHING THAI TRAVELS

Maenam now offering Southern inspired lunch, dinner and take out menus

Vancouver, BC, December 13^th, 2010 – Fresh off his annual three week exploration through Southeast Asia, Chef Angus An has launched a new menu highlighting the iconic street eats of Southern Thailand. This food vendor speckled region offers cuisine themed by local seafood, fruits, and nuts, with dishes that are typically fresh and sharp or nutty and spicy. Largely influenced by its proximity to coastlines and a land border with Malaysia, the south has a strong Muslim presence resulting in the widespread use of spices like cumin, fennel, anise, and turmeric.

In the months to come, guests at Maenam can expect to try dishes like Kao Yum Pak Tai, an elegant rice salad of lemongrass, kaffir lime leaf, green mango, cucumber, pomelo, toasted coconut, betal leaves, and lime; Kua Kling Beef, an aromatic turmeric spiked dish with thinly sliced beef, kaffir lime zest, galangal and kaffir lime julienne; Tom Som Plah, hot and sour soup of sablefish and turmeric accented with dill; and Mussaman Gat, a mussaman curry of lamb leg, with toasted peanuts, perfumed with lots of dried spices and balanced with pineapples and pearl onions. To view Maenam’s new lunch, dinner and take out menus please visit: www.maenam.ca

ABOUT MAENAM
The cuisine at Maenam is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while always considering the context within which these dishes would traditionally be enjoyed. Maenam is open seven days a week, Tuesday to Saturday from 12:00PM to 2:30PM, Monday to Sunday from 5:00PM to 11:00PM. For more information or to make a reservation please visit: www.maenam.ca.

———————————————————————–

NEW YEAR’S EVE WINE DRINKER DINER

Celebrate 2011 with an intimate champagne celebration

This New Year’s Eve, Two Chefs and a Table will mark the end of a very momentous year for the Bistro and the city with a special wine drinker dinner event. In 2010, the World was invited to come and visit us, and they left impressed by us as they left an impression on us!

The Two Chefs and a Table New Year’s Eve 2010 dinner will be a perfect start to a full night of parties or by itself as a more understated way to celebrate the change of years. Gathering together signature Two Chefs’ dishes like Coq au Vin, housemade terrine, carpaccio and rilettes with seasonal vegetables, house-made desserts and sauces made from scratch, the . All capped with a champagne dessert as a final toast to the year.

This New Year’s Eve dinner is $75 per person, not including tax and gratuity.

Two Chefs and a Table is located at 305 Alexander Street. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com. Reservations are recommended.

MENU

Amuse bouche – Salmon Rilettes
Wine: Segura Viudas Cuvee (Spain)

First Course
Potato and Leek: local potato, leek, morbier cheese croquette
Wine: Laughing Stock Chardonnay (BC)

Second Course
Lamb Terrine: housemade with polderside lamb, cornichons, french mustard, onion bread
Wine: MacMurray Ranch Pinot Noir (Calfornia)

Third Course
Beef Carpaccio: triple a beef, crispy capers, fried shallots, truffle aioli, crostini
OR
Tuna Carpaccio: lemon vinegar, frisse, classic egg mimosa, caper berries, pommes anna
Wine: Petals d’Osoyoos Bordeaux Blend (BC)

Entrée
Coq Au Vin: Polderside Red Bros chicken, red wine braised, risotto
OR
Pan Seared Triple-A Tenderloin w/pavee of potato, roasted local vegetable, tableside bernaise or chasseur sauce
OR
Grilled Sturgeon: fresh w/veal demi glace, paired with a salt cod brandade, red pepper aioli, butter-roasted asparagus
Wine: Perrin and Fils Rasteau (France)

Dessert

Classic Lemon Tart w/vanilla cream
OR
Tahitian Vanilla Bean Crème Brule
Champagne: Veuve Cliquot (France)

———————————————————————–

THE GLOWBALL COLLECTION OF RESTAURANTS CELEBRATE NEW YEAR’S EVE

Ring in 2011 with The GLOWBAL COLLECTION
What kind of celebration are you craving this New Year’s Eve? Whatever you’re in the mood for, be it an intimate dinner or a rousing blowout, The GLOWBAL COLLECTION, with its six deliciously different restaurants, offers myriad ways to ring in 2011 in style.

glowbal rides the New Year’s wave with its signature aplomb. Gala tickets, available for $120 per person, include a surf n’ turf meal loaded with juicy steaks and fresh seafood, with a glass of champagne at midnight. click here to view the menu

Dive into COAST’s “Bubbles and Oceans Gala” with three different venues available in the restaurant, offering seafood-centric menus ranging from $55 to $125 per person. The Gala starts at 7:30 pm; early dinner reservations are also available. click here to view the menu

Sanafir celebrates with a decadent five-course tasting menu priced at $95 per person which includes a glass of champagne on arrival. To really get the place popping, at midnight, the Granville Strip hotspot will mark the occasion with a balloon drop – filled with gift certificates and restaurant discounts. click here to view the menu

From Carpaccio to Cannelloni, Italian Kitchen offers famiglia-style service with a four-course platter menu indicative of la dolce vita, priced at $95 per person. The evening kicks off at 8 pm; early dinner reservations are also available. Adding to the night’s festive flair, a selection of door prizes and gift baskets will be given out to lucky guests. click here to view the menu

Trattoria Italian Kitchen explores the art of sharing with platter-service perfect for family and friends. Toast the New Year with party favours and champagne at midnight. Tickets are $50 per person for the 9:30 pm gala; early dinner reservations are also available. click here to view the menu

Under the over-sized pink Murano glass chandeliers, SOCIETY will play host to the “Pretty in Pink Gala” with canapés and a glass of champagne at midnight. Gala reservations start at 8:30 pm; early dinner reservations are also available. click here to view the menu

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/.
———————————————————————–

CELEBRATE THE HOLIDAYS AT HAMILTON STREET GRILL

Complimentary Canapés for the Weary Shoppers – At the bar from 6-7:30 pm
And a special house made Tourtière on the dinner menu

December 24th lunch 11am – 2:30pm / dinner 5pm – 10pm

New Years Eve 2011

Join us NYE for a multi course dinner paired with a selection of excellent wines
$85 per person includes dinner and wine

Hosts Neil Wyles & Joan Harvey invite you for a relaxed and delicious evening of wine and food. Chive crusted tuna Carpaccio with organic beet gelee; Duck consommé with confit dumplings and a 5 spice crème fraîche are just some of the delicious offerings. Dress up or dress down at Yaletown’s favourite neighbourhood restaurant this NYE

Reserve at 604-331-1511

1009 Hamilton Street, Yaletown, Vancouver
hamiltonstreetgrill@telus.net
www.hamiltonstreetgrill.com
twitter@hamiltonstgrill

———————————————————————–

HOLIDAY EVENTS AT DB BISTRO AND LUMIERE

Christmas Eve: Special Prix-Fixe Menu $48 per person, plus regular a-la-carte and feature menu items. Visit event page or reserve now.

Boxing Day: Offering regular a-la-carte and special feature menu items during brunch dinner service. Visit event page for hours/details.

Reserve a Boxing Day brunch table. Reserve a Boxing Day dinner table.

NEW YEAR’S EVE NEW YEAR’S DAY AT THE BISTRO

Two seatings, one amazing five-course New Year’s value. First seating offered from 5:00-6:30pm. Second from 8:00pm.  Five courses $99 per person, feature menu item and a-la-carte menu service. Details.

Reserve a first seating table. Reserve a second seating table.

New Year’s Day. See event page. Reserve New Year’s day brunch. Reserve New Year’s day dinner.

CHRISTMAS EVE AT LUMIÈRE

Executive Chef Dale MacKay, Pâtissier Extraordinaire Celeste Mah, and Maitre d’ & Sommelier Drew Walker invite you and yours to share Christmas Eve dinner in Five Diamond, Grand Relais & Chateaux class style at Lumière.

A special Four-Course Prix-Fixe Menu will be offered exclusively, for just $98 per person.  Optional wine pairings.

See the event page for menu and to reserve

A LUMIÈRE NEW YEAR, 2 SEATINGS

-Three-course Prix Fixe $100 pp. See details, menu, or reserve. -Tasting Menu with Bubbly $210   See details, menu, or reserve
———————————————————————–

GOBBLE UP SOME TURKEY AT THE CORNER SUITE ON DECEMBER 24, 25, 26

Vancouver, BC – Don’t feel like cooking this holiday season? Well fear not, because The Corner Suite Bistro De Luxe is serving up three days of Christmas feasts onChristmas Eve, Christmas Day and Boxing Day.

Hot on the heels of their sold-out out Thanksgiving turkey dinner, The Corner Suite’s three-course Christmas dinners will feature a candied yam soup with crème fraiche to start, followed by roast turkey with all the trimmings (stuffing, whipped potatoes, brussel sprouts and gravy), and a traditional Christmas pudding for dessert – all for $29.

Reservations are highly recommended. Please call 604.569.3415 for reservations, or visit www.thecornersuite.com.

The Corner Suite is also accepting reservations for New Year’s Eve. No fancy schmancy New Year’s prix fixe here – The Corner Suite will be offering their regular menu and bartender Steve Da Cruz will be whipping up every champagne cocktail ever known to man.

———————————————————————–

CHRISTMAS AT THE TEAHOUSE

Whether you are an orphan, creating new traditions, or simply can’t be bothered to cook, sometimes it’s best to leave Christmas dinner to the professionals.

This year, the Teahouse in Stanley Park is open for Christmas dinner.  Featuring a prix fixe menu which includes choices of either Slow Roasted Prime Rib with truffle scalloped potatoes, Steelhead Salmon with braised cabbage and squash puree or the show stopping, Free Range Roasted Turkey with all the fixings…

This year, no matter what the reason, let the Teahouse help create lasting Holiday memories…

Click here to view the menu

———————————————————————–

UPCOMING CHEESE AND WINE EVENTS AT AU PETIT CHAVIGNOL

Cheese & Wine 101:
With Allison Spurrell & Au Petit Chavignol
In this single session, we will provide a roadmap for matching various cheese types with the wines that best suit them.  We will introduce cheese basics, including milk types, textures, flavours, how to care for and serve fine cheeses.  Then learn about how to approach the wines that you choose to pair with cheese.  Sample some of the marriages made in heaven and discover pairings that suit your own personal taste.

Date: Tuesday February 08, 2011
Time: 7:00pm – 9:30pm
Location: Au Petit Chavignol – 843 East Hastings
Cost: $70.00 per person.  Includes taxes and gratuity
Tickets available in store or by phone at les amis du FROMAGE (2nd ave) 604-732-4218
Please view our Tasting Event

Vive la France
With Allison Spurrell & Au Petit Chavignol
Make room in your schedule for this fantastic cheese tasting where you will explore some of the many regions from France.  This tasting promises to highlight some of the best that France has to offer, and will include some classic cheese pairings with wines from the Alsace, Loire valley and Bordeaux

Date: Monday March 07, 2011
Time: 7:00pm – 9:30pm
Location: Au Petit Chavignol – 843 East Hastings
Cost: $80.00 per person.  Includes taxes and gratuity
Tickets available in store or by phone at les amis du FROMAGE (2nd ave) 604-732-4218
Please view our Tasting Event FAQ

———————————————————————–

HOLIDAY NEWS FROM LEGACY LIQUOR STORE

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 in-house services and tastings.

Up Coming Events

Hillside Winery
4-7 pm 12/22/2010
Hillside Merlot: Red velvet in a bottle! Big, luscious, and full of ripe berries. The fruit for this well-crafted wine was sourced from several independent vineyards throughout the Okanagan Valley, giving it a complex nose and palate.

Hillside Pinot Gris: With its focus on Naramata Bench vineyards, this 100% stainless fermented Pinot Gris shines with fresh fruit. Fragrances of white peach, citrus, and melon are backed by a bright core of tree-fruit flavours that lend a mid palate lustre. Finished dry.

Graffigna Malbec and Stoneleigh Sauvingon Blanc tasting
4-7 pm 12/26/2010
This tasting little malbec is deep red with purple nuances, with a complex bouquet of ripe blackberries and aromas of black pepper. Round and velvety, it’s a steal at $15.15. Great for by the case for New Year’s eve parties!  The Stoneleigh Sauvignon Blanc being slightly lower in yield, has produced some fantastic fruit into the winery. This has given us some great parcels of wine to play with and you can see this in the finished blend. This wine presents concentrated fruit, ripe tropical and citrus notes and a racy acidity to tie it all together.

Lallier Champagne Tasting
4-7 pm 12/30/2010
Chef of the year in 2005 for Canada, Marcus VonAlbrecht, along with the Junior Culinary Canadian team will be putting together a menu of wonderful tapas to be paired with award winning Champagnes from Lallier.  Lallier is a small family concern, crafting beautiful blends from Grand Cru sites around Ay (also home to Bollinger, but Lalliers cellars are older). Much of their fruit is sourced from ‘Grand Cru’ vineyards – the crème de la crème of vineyard sites, classified as 100 out of 100. Lallier use a high proportion of Pinot Noir in their blend (the Rosé is 100% Pinot Noir), so with Champagne Lallier you get a Pinot Noir dominated blend from Grand Cru and Premier Cru sites – a rarity.

There is incredible investment that has gone into this wine. Matured in the bottle on its lees in chalk cellars for four years, the result is truly brilliant Champagnes with a brilliant color, good steady fizz, and that powerful typical ‘bready’ Champagne nose. These champagnes are truly a celebration in and of itself.

We will also be selling the team Canada cookbooks to help fund the Junior Culinary team’s cooking adventures.

New and Exciting Products

Wines
• Joie Rose 2009 Magnum – This is your perfect wine for Turkey dinner and the bottle is big enough for the whole family!  Experience the joyful harmony of wine and food.
• Young & Wyse Merlot and Syrah – These stunning BC red’s come from noted winemaker Stephen Wyse, of Burrowing Owl fame.  The Young & Wyse collection simply is: The Heart, The Soul, and the Soil.
• Dom Perignon 1995 – Only one person, the Dom Perignon cellar master can decide if and when to re-release a vintage.  When released for a second time, it merits the OEnotheque (wine library) label.  Celebrate this New Years’ eve in serious style.

Beers
• Driftwood Old Cellar Dweller Barley Wine – This thick, rich barley wine beer is perfect for after dinner, or makes an excellent beer for your cellar.
• R & B Coffee Porter – The local brewery R & B combines their savoury porter with coffee roasted from Saltspring Island.
• Deus Brut de Flanders – Aromatic and light, this Belgian beauty is shipped to the Champagne region to undergo methode Chamenoise.  A great option for your New Years’ eve party.

Spirits
• Maschio Beniamino Grappa di Moscato – This grappa makes a lovely after dinner drink and is guaranteed to soothe any tummy troubles after a big Christmas feast!
• Woodford Reserve Boubon – The heat of the summer and the cold of the Kentucky winter are key when you want a fine whiskey to mature properly.  That’s why the Woodford Barrels see every season..when they reach their peak, they become Woodford Reserve.
• G Sake – G is a new genration, an undiluted, unadulterated style of Sake that brings old and new world together.  Enjoy slightly chilled or at room temperature with spicy foods and hearty dishes.

Legacy Services
• We deliver and ship province wide
• Gift baskets available in store and online; available for delivery
• Party planning services
• Cellar management consultations

We love your questions!  Please call us at 604.331.7900 or come in and visit soon!

www.legacyliquorstore.com

———————————————————————–

NEED A LAST MINUTE GIFT?

Enjoy our Holiday Bonus instantly!

Sequoia Company of Restaurants’ gift cards,
the perfect gift for everyone on your Christmas list.

For every $100 gift card you buy on our website
you’ll receive a $25 bonus gift certificate!

Stocking up? On top of the $25 bonus,
for every $1000 purchased, you’ll also receive 10% back!

Avoid snail mail this season…
Order online through Buyatab
and receive your gift cards INSTANTLY on email!

Enjoy this exclusive, online promotion from now until December 31st

BUY ONLINE TODAY!

Inspired by old world butcher shops with a focus on sustainable, local and fresh chefs Allan Bosomworth and Karl Gregg (Two Chefs and a Table) are bringing Big Lou’s butcher shop into the Railtown neighborhood. The store will offer all kinds of fresh sausages, local meat, poultry and game. Custom cutting and orders, restaurant meal replacement items  like braised short ribs, lamb shanks, pork belly and marinated specialties as well as dressings, cures, marinades and pickled vegetables. Along with the Brooklyn-style butcher shop, there will be seating for 12 for lunch, plus take-away meals.

The Butchery
We will feature cases stocked with prime meats, game and poultry as well as a focus on locally supplied products like Sloping Hills pork, Polderside Farms poultry, and Lamb, and a ever changing selection of house made sausage, and cured meats.

Whether you want to replicate a sandwich from the counter, create a dinner to go our butchers and chefs will help you find everything you need to create a great dinner at home

The Food
Keeping with the old world style, Big Lou’s will have a sandwich counter that will feature a mix of sandwiches specializing in house made meats. The menu will be highlighted by such items as sliced to order porchetta, slow cook onion caramelized beef, Vietnamese sandwiches all made in house including pickled vegetables, and a pastrami on rye.

One classic side and a handful or old style sodas will compliment the take away and counter service.

For special events we will turn the retail side of the butcher shop into a intimate dining room for 12 people in which we will feature market driven foods with Italian and French inspiration.

Official opening date: January 3rd, 2011

Hours of operation: 10 am – 6 pm daily

Big Lou’s Butcher Shop
269 Powell Street | Vancouver
Tel: (604) 566-9229
www.biglousbutchershop.com

Today, we are happy to welcome the Pastry Training Centre of Vancouver to the Urban Diner community.

Check out their new listing here.

Touring the Americas with Latitude; Enjoy the best of the season at YEW restaurant + bar; Glowbal Collection November features; HSG’s Office Christmas Party in a Box; CinCin Truffle Wine Dinner: Osoyoos Larose; The Corner Suite Bistro De Luxe expands lunch & serves up a $21 three-course deal; Investing in gold – Portfolio 2008 Release; Xmas Express gifts from Le Vieux Pin and LaStella; Two Chefs Crush Laughing Stock Vineyards Wine Drinker dinner; Manlio Mocchi Introduces Via Veneto, Now Open; Truchard Vineyards wine dinner at db Bistro; LFNG Stock live at Divino !!! Sequoia Group invites you to eat, drink and be merry!

LATITUDE: TOURING THE AMERICAS

WEEKLY: Monday to Thursday

Beginning Monday, 1st November, Latitude Restaurant and Wine Bar will take you on a journey through the Americas discovering the foods and drink of the various countries of our continents.

From Cuban sweet potato & pork croquettes to Brazilian ximxim (chicken & seafood stew), each week will feature the affordable comfort food of a different country, with Chef Lisa Henderson sourcing the ingredients and inspiration which make each culture unique to its region.

Open from 5pm daily, Latitude is a stylish yet casual & affordable place to catch up with friends, have a romantic rendezvous or simply kick back at the bar with a beer or a glass of wine and take in Main Street as it passes by.

OPEN 7 DAYS A WEEK FROM 5PM • WEEKEND BRUNCH SERVED 10AM-2:30PM
3250 Main Street, Vancouver, BC, V5V 3M5 | t: 604-875-6246 info@latitudeonmain.com | www.latitudeonmain.com

—————————————————————–

ENJOY THE BEST OF THE SEASON THIS NOVEMBER AT YEW

November’s “Fresh From…” Menu Celebrates ‘Qualicum Bay Scallops & Citrus’ at YEW

Fresh From British Columbia’s oceans, rivers, fields and farms Diners in British Columbia are blessed with an impressive variety of fresh local produce grown and raised across the Province throughout the year. Feel good about enjoying sustainably sourced seafood and flavourful meats, fish and poultry that are thoughtfully prepared.

It is with this ultra-fresh, local and seasonal mentality that we are offering a three-course, prix-fixe menu focusing on in-season ingredients sourced close to home. Each month the menu will feature a starring ingredient with supporting roles played by complementary in-season produce.

This month Chef Grant Macdonald has selected Qualicum Bay scallops and a selection of complementary citrus flavours.

Fresh from…
Qualicum Bay Scallops & Citrus
$35

To Start

Qualicum Bay Scallop Crudo, Pomegranate, Whistler Lemon Balm, Tangerine
Enhance with 1 oz of House-infused Lemon Crystal Head Vodka (+$8)
~ or ~
Caramelized Scallop, Roasted Hazlemere Sunchokes, Orange Braised Endive, Yuzu

To Follow
Seared Scallop, “Cinderella” Pumpkin Risotto, Crispy Brussel Sprouts, Fraser Valley Pork Belly, Mandarin GlazeEnhance with shaved Winter Truffle (+ $10)
~ or ~
Roasted Scallop, Grilled BC Pine Mushroom, Winter Greens, Parsnip Purée

To Finish
Citrus Créme, Almond Short Crust, Quark Sorbet

We look forward to bringing you the best of seasonal, regional ingredients all year long from the bounty of British Columbia. Call 604.692.4939 for reservations or click here to make an online reservation.

‘Tis the Season! YEW Spreads the Holiday Spirit!
The holiday season is fast approaching. Before you know it, it will be time to deck the halls. For gifts, celebrations, staff luncheons, family gatherings and a respite from the crowds in full shop, YEW restaurant + bar and the Four Seasons Hotel Vancouver have just the thing.

Festival of Trees: November 24, 2010 – January 5, 2011
The annual BC Children’s Holiday fundraiser will see our hotel lobby transformed into a festive forest of creatively decorated Christmas trees.

Five Days of Christmas Lunches: Throughout the month of December, YEW restaurant + bar is featuring a special three-course, holiday lunch menu on the weekdays. For only $29 per person, each meal starts with a daily soup selection or roasted beet salad and concludes with a choice of Dark Chocolate Souffle Cake or Almond & Golden Raisin Brioche Pudding. The main course rotates every day, and repeats for each day of that month. Crowd favourites include Roast Beef with Guinness Yorkshire Pudding and a Roasted Venison Chop with Huckleberry Sauce. The lunches are designed to add a festive twist to your day and provide the perfect opportunity for a celebratory lunch with coworkers, family and friends.

Our Phenomenal Stollen: Legendary baker and Four Seasons Hotel Vancouver Alumni, Gerhart Weitzel steps out of retirement to bake nearly 1,500 of the ultimate, traditional Christmas cake for his adoring fans. This is one holiday treat not to be missed. This year, YEW restaurant + bar is selling “Stollen on a Snowboard” for $25, where all loaves are gift wrapped in a 2010 Winter Olympics inspired, limited edition “snowboard” presentation. Place your order by dropping into YEW or calling ahead at 604.692.4939.

The Main Events: YEW restaurant + bar is putting together some delectable holiday menus. For Christmas Eve, Christmas Day Brunch, Christmas Dinner and New Year’s Eve Dinner. Stay tuned for complete details or visit: www.fourseasons.com/vancouver/dining

Sleepover: Four Seasons Hotel Vancouver is THE place to be during the holiday seasons. Our Holiday Season Package
offers one night luxury accommodation, a $40 hotel credit for any incidentals including YEW restaurant + bar, in-room dining or parking as well as 4pm late checkout so you can shop, shop, shop without worry at the bevy of boutiques and malls just minutes from our doors. New Year’s Eve is included, though a two-night minimum stay is required.

Gift Cards:
One of the easiest ways to package Four Seasons Hotels legendary service, quality and value. It’s the perfect gift for the foodie and luxury-lover in your life. Available in the denomination of your choosing. Call or visit Four Seasons Hotel Vancouver’s front desk to purchase – 604.689.9333

—————————————————————–

THE GLOWBAL COLLECTION NOVEMBER FEATURES

Diners are once again taken right ’round the world with feature menus courtesy of The GLOWBAL COLLECTION of restaurants. From November 18 – 28, glowbal grill, COAST, Sanafir, Italian Kitchen, Trattoria and SOCIETY offer wildly diverse and equally tantalizing selections.

glowbal grill leads off with a Gremolata-crusted Beef Tenderloin Carpaccio and Wild Mushroom and Boursin Cheese Ravioli. Meaty mains include an 18oz grain-fed Veal Chop and a 16oz Prime Ribeye Steak. Top the meal with house-made Tiramisu complemented by crunchy biscotti and fresh berries. click here for details

Fresh West Coast fare is blended seamlessly with Japanese-inspired ingredients at COAST. Starters include Ahi Tuna Sashimi with a Green Onion Salad tossed with Candied Orange, and Beef Tenderloin Tataki served atop Shiso Leaf Salad with Sake dressing. Sake-broiled Sablefish, a Scallop and Clam ‘Hot Pot,’ and a Soba Noodle Salad are desirable main dishes. The Deep Fried Banana dessert is stuffed with Red Bean Curd and Coconut ‘Bubble Tea’ Tapioca. click here for details

Sanafir heads down the Silk Route to Singapore, introducing diners first to a Peranakan Laksa soup, complete with Pineapple, Clams, Vermicelli, and Coconut Halibut Broth. The Feature Tapas Trio includes a Black Pepper Dungeness Crab Cake, BBQ Skate Wing, and Malakka Salad with tender Duck. The Peanut Sable Breton dessert features Mangosteen and Sweet Panadan Cream. click here for details

White Truffles are all the rage at Italian Kitchen this month. Prime the main attraction with the White Truffle and Jerusalem Artichoke Soup or White Truffle Risotto. Following suit, Truffle-heavy entrees include Pappardelle with Braised Pork Cheeks, Sweet Peas and Shaved White Truffles, and a Duo of Beef with Tartare, Tenderloin and Shaved White Truffles. Not just for the savoury, Truffles are incorporated into dessert too – a creamy Vanilla Gelato drizzled with White Truffle Honey. click here for details

Trattoria guides diners through the Piedmont region of Italy this month. Primo starters include Zuppa di Cipolla al Vino Rosso – wine-laced Onion Soup with crostini and melted Fontina, and Vitello Tonnato – a seared Veal Tenderloin with Tuna and Caper sauce. Mains include Tagliatelle Tartuffo with Truffle and Wild Mushroom cream sauce, and Osso Bucco – braised Veal with Saffron Risotto and aromatic vegetables. Soft and rich, the Bonet dessert is comprised of Chocolate and Rum Custard crowned with crushed Amaretti and Caramel. click here for details

Apples are in season at SOCIETY. The Fuji variety stars in the famous Waldorf Salad; Fennel and Apple Soup features Red Delicious Apples combined with roasted Fennel, Cinnamon and Crème Fraiche. Complementing the main courses, crunchy apples are incorporated into both the pan roasted Pork T-bone and the roasted Turkey Breast. Classic Apple Crisp is the perfect autumn dessert – this treat includes Granny Smith Apples, Caramel Sauce and Vanilla Gelato. click here for details

———————————————————–
IT’S A STAFF CHRISTMAS PARTY IN A BOX – $25 PER PERSON

The Whole Gang…Looking for a fun, casual night out for the staff?
Have a small budget, but want to thank your team?
How about a food and wine tasting in Yaletown…
We’ll give you a large table in the tasting, a private room or even an entire section.

You, yourself and an intern…Perhaps there aren’t enough of you to fill even one table?
Don’t let the fact that’s there’s only two of you in your office stop you from having an office Christmas party! Join a party already in progress!

Or, have a few clients to thank….Better than a drink after work. A perfect client thank you and best of all, it’s over at 7pm!

Holiday Staff Party Food and Wine Tasting – 5:30 pm to 7:00 pm
Monday, December 6th or Tuesday, December 7th
Feature Wine – Red Rooster
Three Wines. Three Appetizers. A Wine Tasting and a Party Favour!
$25 per person

Each guest samples three wines, each paired with a different savoury, wine-inspired appetizer, while a wine expert takes you through a casual, sit down tasting. We keep it fun, tasty and throw in a Christmas Cracker – you know, those things that you and a mate pull; they pop, you wear the silly hat…and one of them, somewhere in the room, will be filled with a very special prize…

To book please visit www.hamiltonstreetgrill.com or call 604-331-1511

Chef Neil Wyles, Joan Harvie and staff
wish you all the best this holiday season
from Yaletown’s favourite neighbourhood restaurant

Open Christmas Eve

Hamilton Street Grill
1009 Hamilton Street
Vancouver, BC 604-331-1511
hamiltonstreetgrill@telus.net
www.hamiltonstreetgrill.com

———————————————————–

FESTA DI FUNGHI – TRUFFLE WINE DINNER
with special guest Pascal Madevon of Osoyoos Larose

Thursday, November 25th @ 6:30pm

Vancouver, B.C. — CinCin Ristorante will soon host one of Canada’s foremost wineries in an exclusive winemaker’s dinner starring Autumn’s earthy harvest and premier Okanagan wines.

A highlight of CinCin’s annual Mushroom and Truffle Festival ‘FESTA DI FUNGHI’, Chef de Cuisine Todd Howard, Restaurant Director Ricardo Ferreira and Wine Director Sarah McCauley will present a special multi-course menu designed to accentuate the subtle nuances of each course and its accompanying wine.

Osoyoos Larose’s winemaker and vineyard manager, Pascal Madevon, will guide guests through a descriptive evening showcasing their portfolio of Bordeaux-inspired reds, as well as a personally-selected sparkling and white wine. To conclude the evening, Mr. Madevon will lead an exploratory component tasting of the yet-to-be released 2009 vintage of Osoyoos Larose’s flagship wine, Le Grand Vin.

MENU

reception
snake river pork cheeks, polenta and pesto
wild mushroom and truffle honey creme brulée
basil crusted ahi tuna
sumac ridge steller’s jay brut 2006

scallops
grilled scallop, lobster and fennel sausage, parsley purée
baby watercress, apple foam
jackson triggs grand reserve white meritage 2007

oxtail
ravioli of oxtail, kuri squash purée and shaved alba truffles
petales d’osoyoos 2007

squab
burgundy truffle crusted squab, cappelletti of truffle braised squab leg
salsify and truffle foam, black trumpettes and pear cream
le grand vin 2006

buffalo
alderwood grilled ribeye, pulled short rib, horseradish gnocchi
kale, crosnes and red carrot purée
le grand vin 2007

chocolate
chestnut mousse cake, caramel ice cream
chocolate sauce and candied fruit
le grand vin 2009 components

petits fours
handmade chocolates and macarons

HOW TO PURCHASE
Tickets are $109 per person, plus tax and gratuity.
Seating is limited. Please call 604-688-7338 to reserve your place at the table.

About CinCin Located in the heart of Robson’s fashionable shopping district, CinCin Ristorante presents Italian-inspired dishes from the heritage wood-fired kitchen. Dinner served nightly from 5pm until 11pm and late menu until midnight. Open for lunch during the holiday season from December 1st – 23rd. 1154 Robson Street, Vancouver, B.C., Canada. For reservations, call 604 688 7338 or visit www.cincin.net.

About Osoyoos Larose Created on an extraordinary site in the South Okanagan, this remarkable wine is the outcome of an inspired partnership. In 1988 Groupe Taillan of France united with Vincor Canada to bring centuries of old French winemaking to one of the world’s newest wine regions. The partners believe that exceptional growing conditions, combined with Bordeaux winemaking expertise, conspire to enable the crafting of red wines that rank amongst the finest in the world. www.osoyooslarose.com

———————————————————–

THE CORNER SUITE BISTRO DE LUXE EXPANDS LUNCH AND SERVES UP A $21 THREE COURSE DEAL

Vancouver, BC – Due to the popularity of its recently-launched lunch service, The Corner Suite Bistro De Luxe is introducing a new expanded weekday lunch menu with an unbeatable $21 three-course deal.

In addition to their $10 soup & sandwich (or beer & sandwich) deal, The Corner Suite is offering up a new lunch menu of four starters, four mains and two desserts. Lunchtime starters include a liver paté, terrine de campagne, organic green salad or soupe du jour; mains include a tuna niçoise salad, house-made gnocchi, a catch of the day and steak et frites; and a daily dessert special and sorbet are available to complete the meal. All items are available á la carte, or guests can enjoy a full three-course lunch featuring their choice of any starter, main and dessert for only $21!

For those looking for a lunchtime tipple, The Corner Suite’s “Genuine Article” cocktail list is always available, along with a selection of wines available by the glass or half glass.

Lunch is available Monday through Friday from 11 am until 5 pm, and on weekends and holidays brunch is served from 10 am to 2 pm.

For more information or to make a reservation, please visit www.thecornersuite.com.

—————————————————————–

INVESTING IN GOLD – PORTFOLIO 2008 RELEASE

We are pleased to announce the release of the Portfolio 2008, our flagship Bordeaux blend. This newest vintage has already been awarded a GOLD Medal in the BC Wine Awards, at the Okanagan Fall Wine Festival. Great early Portfolio performance!

The 2008 vintage combines the five Bordeaux varietals including 53% Merlot, 24% Cabernet Sauvignon, 12% Cabernet Franc, 9% Malbec and 2% Petit Verdot to create a multi-layered complex wine. The current release continues to display a classic style that while being consistent year to year, still leverages the best each vintage brings.

In the vineyard that season, winter damage from a November cold snap damaged many of the red varieties, thus crop loads on big reds, particularly Merlot, were way down in 2008. However, small crops are easier to ripen and provide greater intensity. This vintage was also the first year we included grapes from our estate vineyard in Osoyoos, aptly named “The Perfect Hedge”.

Please place your online order here, or call the winery at 250.493.8466.

—————————————————————–

XMAS EXPRESS GIFTS FROM LE VIEUX PIN & LASTELLA

Le Vieux Pin & LaStella, two award winning boutique wineries from the South Okanagan are offering an exclusive 2 bottles and 6 bottles gift pack to enhance everyone’s holiday season. With a choice of reds and whites, customize your order to create the perfect gift.

2 BOTTLES GIFT PACK
2007 Merlot and 2009 Sauvignon Blanc $70 now at $59
2007 Fortissimo & 2009 Leggiero $70 now at $59

6 BOTTLES GIFT PACK
2007 Merlot and 2009 Sauvignon Blanc $210 now at $179
2007 Fortissimo & 2009 Leggiero $180 now at $149

ULTIMATE GIFT FOR WINE CONNOISSEURS
For the first time, Le Vieux Pin is offering a rare vertical of its flagship wine directly from its cellar: “Apogee” Merlot Reserve.

Exclusive 6 pack offering (containing 2 bottles of each of the 2005, 2006, and 2007 vintage) Price $440 – very limited

Call 604-697-0988 to take advantage of this offer. Mention code: Xmas Xpress when ordering.

—————————————————————–

Two Chefs Crush Wine Drinker Dinner to be Held November 17th

Celebrating Laughing Stock Vineyards 2010 Harvest

Laughing Stock Vineyards produces ultra-premium wines from their winery located on the Naramata Benchlands. Owned and run by David and Cynthia Enns, Laughing Stock has in a short decade become a consistent award winner.

Laughing Stock describe themselves as “a serious enterprise with a light hearted attitude”. The winery was named in reference to David and Cynthia’s previous careers in investment and financial consulting and their wines are often been given the names of financial terms—Portfolio, Blind Trust, Small Caps. Likewise, their wine club is referred to as the “Preferred Share” Wine Club.

Two Chefs and a Table will be travelling to Naramata on November 11th to cater their Crush Dinner, which celebrates the end of the crushing of this year’s harvest of nearlyh 100 tons of grapes. Though the harvest was particularly late, there is still early evidence that this year’s harvest will produce great wines and add to Laughing Stock’s track record of award wins.

The same five-course meal featuring a range of Two Chefs and a Table signature dishes will also be offered in the Two Chefs and a Table bistro on Wednesday November 17th, again with each course to be paired with selections from Laughing Stock’s collection.

As always, reservations are strongly recommended for this dinner event. The cost per person is $65 (not including tax and tip). Call 778-233-1303 or email info@twochefsandatable.com for reservations.

For more information on Laughing Stock Vineyards, please visit www.laughingstock.ca.

Crush Wine Drinker Dinner Menu

Truffle and prosciutto risotto
Fresh truffles, Spanish Serrano ham, quail egg

Scallops and cured Wild boar
Qualicum scallops, smoked boar, red pepper aioli

Foie grais
Pan seared, bacon, lobster mushroom confit

Entrée choice of
Maple cured pork belly
Quebec maple syrup, fresh herbs, pan seared, roasted carrots

Long line sable fish
Buttermilk Poached, bay leaves, tarragon, horseradish polenta

Choice of
Cointreu pot de crème’s
dark callebut chocolate, cointreau candied oranges,vanilla whip
or
caramel apple pudding
crème anglaise, raisins, bourbon

—————————————————————–

MANLIO MOCCHI INTRODUCES VIA VENETO, NOW OPEN

The cultural and culinary character of Northern Italy inspires new West Broadway restaurant, serving house-crafted pastas, soups from scratch, quality antipasti and freshly caught seafood in warm, relaxed environs.

Vancouver, BC (November, 2010): Charismatic, accomplished and quintessentially Italian restaurateur Manlio Mocchi is back on the Vancouver dining scene at encore restaurant Via Veneto. The veteran from Amarcord Ristorante Italiano – the popular Yaletown landmark restaurant he owned and operated for 12 years – set lofty standards of excellence in ingredients, preparation and presentation. Mocchi and his dedicated kitchen team renew their commitment to Vancouver and enliven their delicious legacy at Via Veneto, a 70-seat fine dining destination on bustling West Broadway.

Via Veneto showcases iconic Northern Italian pasta favourites like fresh, delicate and flavourful house-made gnocchi, tagliatelle, garganelli and tortellini. Sauces to savour feature rich gorgonzola dolce, tender bocconcini, aromatic and flavourful herbs and Marsala wine.  From prawns and wild Sockeye to Clams and Oysters, sustainable seafood places prominently on the meticulous menu. Veal, lamb, Alberta prime beef tenderloin and chicken are also represented with gusto as menu staples.
House-made focaccia bread, delicious cheeses and the finest olive oils add to the gastronomic experience.

House specialties:
Gnocchi Quattro Formaggi $17.95
Hand-rolled potato gnocchi with Swiss emmental, pecorino toscano, parmigiano reggiano and gorgonzola dolce. 

Astice alla Veneziana $39.95  
Fresh whole Atlantic lobster sautéed with olive oil, garlic, herbs and white wine, tossed with spaghetti.

Costata di Vitello $29.95
Grilled milk-fed Alberta veal chop, Sangiovase wine and fresh wild mushrooms.

Veneto is a famed Italian wine region known for its Soave, Amarone, Torcolato, Garganega, and Valpolicella, all which feature prominently in the cellar. An extensive list emphasizes mainly Northern Italian wines to suit a range of dishes, budgets and occasions.

No afterthought, the dessert menu is decadent. Italian dolces like Terrina di Cioccolato and Tiramisu crown any meal.

”Intrinsically warm, genuinely inviting, and passionately committed to wonderful experiences through food,” says Mocchi. “That’s who we are. Our menu reflects the spirit of this life-long labour of love. And now we have Via Veneto in a vibrant Vancouver neighbourhood to work from. A professional kitchen team, a charming atmosphere, exceptional food and wine and service to match will welcome our guests and inspire our mutual loyalty.”

Via Veneto
656 W. Broadway
Vancouver, BC
604.708.3300
www.viavenetovancouver.com

Hours:
 Lunch 11:30 to 3 pm; Monday to Friday 
Dinner 5 to 10:30 pm; every day

—————————————————————–

TRUCHARD NAPA VALLEY, WINE DINNER – NOV 16TH

Only 100% estate-grown fruit goes into the extraordinary wines of Tony and Jo Ann Truchard’s award-wining estate wines.  That and over 30 years of wine-making expertise. Join Sommelier Kevin Van Hullebush for a very special wine dinner showcasing magnificent Truchard Vineyards wines and the inspired cuisine of Chef de Cuisine Guggenheimer.

Chef’s Five Course Wine Dinner Menu

Alsatian Tarte Flambee
Smoked Bacon, White Onion, Fromage Blanc – Blue Mountain Brut

Sablefish with Smoked Cod Chowder
Fingerlings – Truchard Rousanne, 2008

Roast Chicken with Chanterelles
Celeriac, Hazelnut, Lentils – Truchard Chardonnay, 2006

Braised Lamb Shank
Autumn Vegetables, Madeira Jus – Truchard Pinot Noir, 2006

Warm Chocolate Fondant Cake
Caramel Ice Cream – Truchard Syrah, 2005

Due to popularity and/or the season, this event may take place next door at our sister restaurant Lumiere but with no change in price or menu.  Please arrive to db Bistro at 2551 W. Broadway.

Space is limited and dinners sell out quickly, so BOOK NOW, inquire via email or call 604.739.7115. Visit our Truchard Wine Dinner event page for details.

Starts at 7pm sharp   $75 plus tax & gratuity

RESERVE A TABLE for the Nov 16th dinner now.

—————————————————————–

LFNG STOCK LIVE AT DIVINO!!!

Celebrate with us the Best of the Okanagan!

Tuesday, the 16th of November 2010 at 7 pm

Enjoy a 5 course tasting menu with David & Cynthia from Laughing Stock Vineyards!

$125 including wine

click here to view the menu

A warm UD welcome for Latitude Restaurant Wine Bar, the newest member of the Urban Diner community.

Check out their new listing here.

At the BC Beer Awards Tasting, in conjunction with Vancouver Craft Beer Week, guests can sample the Top 11 Beers from the 188 submitted and enjoy them with food from Beerbrats tonight from 7 – 11 pm at the Heritage Hall at 3102 Main Street.

I got 2 FREE tickets to tonight’s sold out BC Beer Awards tasting event for the first person to complete the following quiz…

1) What’s the main difference between an ale and a lager?

2) What company owns Molson Canadian?

3) What is the worst beer ever made?

4) What is the final event being offered during VCBW?

5) What beer movie starred these two Canadian comic legends? And who are they?

Job details inside.

CinCin Ristorante is looking for an experienced Restaurant Manager to join its professional and dedicated team.  The ideal candidate will have similar dining management experience, be dynamic, friendly and professional. We are looking for a detail oriented and driven personality. He or she must have strong organizational and interpersonal skills as well as advanced wine and food knowledge. Computer proficiency with Microsoft Word and Excel is also required. We offer competitive salary and benefits.

Please email or fax your resume in confidence to the attention of Ricardo Ferreira, Restaurant Director.

ricardo@cincin.net
FAX: 604-688-7339

Visit: www.cincin.net

————————————————————————

Au Petit Chavignol is looking for an Assistant Manager to help oversee daily operations of the restaurant.

We are a small 36 restaurant with a focus on wine and cheese. We are located on East Hastings Street in Vancouver’s Strathcona neighbourhood.

You should have/be
• ISG / WSET Diploma or equivalent training
• Previous experience with beverage costing, control, management
• Previous restaurant management experience
• A commitment to quality, and an eye for details
• Able to work evenings and weekends
• A love of cheese

If this sounds like a job for you, please visit www.aupetitchavignol for more information about our company.

Please apply with a cover letter and a current resume to Andy Crimp andy.crimp@buycheese.com.  You may submit it either in the body of an email, or as a PDF or Microsoft Word attachment.

Your confidentiality will be respected. Only those most suitable for the position will be contacted.

(CLICK TO ENLARGE)

FROM THE PRESS RELEASE:

Main Street restaurants are coming together to help fill the empty shelves of The Greater Vancouver Food Bank.

From Monday, January 18th to Sunday, January 24th, come experience the offerings of Main Street’s diverse restaurants during The Main Event.

The Main Event 2010’s theme is “East Meets West” and includes 20+ of Main Street’s restaurants offering three-course tasting menus for set prices of $25, $35 and $45 with partial proceeds of these special menus going to The Greater Vancouver Food Bank. The Food Bank will also have a box located at each restaurant for customers to drop off non-perishable food items.

KICK OFF PARTY:
Monday, January 18th from 8 ‘til late at The Biltmore Cabaret. Entry is by donation (all proceeds will go to The Greater Vancouver Food Bank). 8 – 10pm: Free Appetizers • $4 drinks • Door Prizes • Silent Auction • 50/50 Draw • Live Bands and DJs featuring Analog Bell Service and DJs Luke Kyd and Elan.

Tickets available at participating restaurants.

For a full list of participating restaurants go to: www.themaineventvancouver.com

Don’t play with your food! Isn’t that what we’ve always been told? Throw that mantra out the door at Habit Lounge where Nick Devine’s ‘reinvented retro’ cocktails require one to “shake and pour your own cocktail”.

A 1970s inspired cocktail list is only fitting in the retro-inspired room resonating decade appropriate disco tunes. Each drink is “redesigned using premium, fresh and natural ingredients. We’ve deconstructed each recipe and laid out the components ‘bento box’ style, along with shaker and glass”. I was skeptical when I first heard about the concept but found it was quite entertaining and the drinks were tasty!Blue Hawaiian is typically concocted with rum, vodka, Blue Caracao, cream of coconut and pineapple juice. Nick’s rendition eliminates the excess sugar and artificial flavorings found in liqueurs, such as Malibu and Blue Curacao, by infusing Cuban white rum with natural coconut extract and house made “natural blue cointreau” made of spirulina extract infused Cointreau.  The resulting drink delivers coconut with a kick and goes down quite easily.‘Sloe Gin’ Fizz: To emulate sloe gin, liqueur flavored with sloe berries and not available in Canada, Nick infuses gin with Saskatoon berries, grown in the wild and available only by specialty order. Nick’s personal favorite off the list, he was pleasantly surprised by the outcome of this particular creation, and so was I. A hint of sweetness, just the right amount of fruitiness, and only a splash of soda yield a particularly well-balanced drink. (Follow the instructions carefully; be sure not to add the soda before shaking or you risk a table side explosion.)The dynamic Vancouver bar scene continues to evolve with some of the best talent in Canada, and definitely rivals most of the big US cities when it comes to cocktails. In a creative and competitive space, Nick has managed to create a unique experience and pulls it off with real style.

Check out Habit’s selection of ‘bento box’ cocktails: click here

Keep an eye out for exciting new changes next month at Habit. The dining room will offer breakfast, lunch, and dinner seven days a week. Don’t worry, all of the retro cocktails will still be available as well as their impressive Canadian Whisky list.

~ Danielle Rabkin

Habit Restaurant + Bar
2610 Main Street | Vancouver
Tel: 604.709.8650
www.habitlounge.ca