UrbanDiner.ca | Vancouver Restaurant Scene Magazine » Events

Winter PR Cocktail

Editor — Fri, 03 Feb 2012 09:49:49 +0000

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

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

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

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

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

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

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

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

SOCIETY
1257 Hamilton Street
Yaletown, Vancouver

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WILL THE HOME TEAM TAKE THE GOLD MEDAL?

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

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

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

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

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BLUE WATER CAFE’S 8TH ANNUAL UNSUNG HEROES FESTIVAL

February 1 – 29, 2012

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

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

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

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

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

Unsung Heroes Menu

recommended as sharing plates for the table

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

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

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

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

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

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

Geoduck
mirugai sashimi with karashi sumiso 15.50

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

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

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

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

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

For more info, visit: bluewatercafe.net

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GET TO KNOW QUAILS’ GATE WINERY AT CRU DINNER

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

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

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

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HAWKSWORTH RESTAURANT CELEBRATES THE RETURN OF TALES OF THE COCKTAIL

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

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

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

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

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

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

Bios, menu and wine selections available upon request.

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

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LA BELLE EPOQUE DINNER

A treat perfect for Valentine’s Day!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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BITTERED SLING BISTRO – FEBRUARY 2012 ZUBROWKA

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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SPECIAL EVENTS FOR FEBRUARY AT LEGACY LIQUOR STORE

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

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

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

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

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

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

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

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

For more info, visit: legacyliquorstore.com

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INVITE BIG LOU TO YOUR SUPERBOWL PARTY THIS YEAR

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

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

The Superbowl Feast includes:

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

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

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PECKINPAH SUPERBOWL SOLUTIONS

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

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

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

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

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

For more info, visit: redcardsportsbar.ca

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DINE OUT 2012 AT THE OAKWOOD CANADIAN BISTRO

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

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

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

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

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SUPERBOWL PARTY AT THE OAKWOOD CANADIAN BISTRO

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

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

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

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

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

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

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

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

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

Pink Elephant Thai is located at 1152 Alberni Street open seven days a week, from 11:30am daily, serving lunch, dinner, cocktails, plus everything in between. For reservations phone 604.646.8899. or for more information please visit PinkElephantThai.com, follow @pinkethai on Twitter, and become a fan on Facebook.com/pinkelephantthai.

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CELEBRATE VALENTINE’S AT YEW

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

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

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

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

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

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

For more info, visit: yewrestaurant.com

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INVEST IN LAUGHING STOCK PORTFOLIO 2010

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

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

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

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

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

For more info, visit: laughingstock.ca

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

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

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

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

For more info, visit: bovwine.ca

Agave Spirits Featured at Tales of the Cocktail Vancouver

Eric Lorenz — Wed, 01 Feb 2012 16:56:18 +0000

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

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

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

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

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

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

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

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

^ Charlotte Voisey

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

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

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

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

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

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

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

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

~ Eric Lorenz

Early 2012 PR Prophecies

Editor — Mon, 09 Jan 2012 09:30:40 +0000

Vancouver Playhouse Wine Fest on sale January 10th; 2012 Tales of the Cocktail on Tour Vancouver tickets now on sale; Big Lou’s Butcher Shop celebrates one great year in business; Bittered Sling Bistro: Round 3 – January 2012; Special events for January at Legacy Liquor Store; Vancouver restaurant eliminates organic waste and reduces garbage by 98%

TICKETS TO THE VANCOUVER PLAYHOUSE INTERNATIONAL WINE FESTIVAL ON SALE JANUARY 10TH, 2012
Vancouver, BC, January, 2012 – Tickets to the wildly popular Vancouver Playhouse International Wine Festival go on sale January 10th, 2012. Marking its 34th year with the Theme Region Wines of Chile and a Global Focus on Cabernet(s), the Vancouver Playhouse International Wine Festival runs from February 27th to March 4th, 2012.

A fundraiser for the Vancouver Playhouse Theatre Company and arguably one of the most important wine events in North America, this year’s event will bring 180 participating wineries from 15 countries. Expected to entertain some 25,000 oeno-enthusiasts at 64 events, the Festival will offer seven days of tastings, seminars, and wine focused minglers hosted at the Vancouver Convention Centre West and top Vancouver restaurants, hotels and venues.

Beginning at 9:30AM on January 10th, 2012, tickets to the Playhouse Wine Festival can be purchased online at PlayhouseWinefest.com or by phoning the Playhouse Box Office at 604-873-3311 or toll free at 1-877-321-3121.

The full Festival brochure can be viewed online here.

Follow Playhouse Wine Fest on Twitter for up to the minute information on remaining tickets and sold out events: click here.

THEME REGION: WINES OF CHILE
Wines of Chile take centre stage as the Theme Region at the 2012 Playhouse Wine Festival. Surrounded by sea and mountains, Chile offers an incredible diversity of terroir and a broad range of grape varieties. From crisp Sauvignon Blanc to lush Chardonnay, zippy Riesling or fragrant Viognier, juicy Merlot or classic Cabernet, festival goers will have the opportunity to sample these and many more from the 14 valleys that are home to Chile’s incredibly diverse wineries.

A TASTE OF THIS YEAR’S CHILEAN WINE EVENTS

Taste Chile – Tuesday, February 28th
Kick off the festival with a casual, fun wine and food grazing at the iconic Waldorf Hotel. Let the venue take you back to 1947 while the wines bring you up to speed on what this exciting region has to offer. Chilean styled canapés created by Executive Chef Cesar de la Parra will pair wonderfully with the exceptional Chilean wines, while the beats of resident DJ El Garzita help set the mood.

West Coast Montes – Wednesday, February 29th
Chile’s iconic Montes Winery and Vancouver’s acclaimed West Restaurant unite to present this exclusive evening offering the best that each region has to offer. Esteemed Chairman and Winemaker Aurelio Montes will offer insight and commentary about their premium Chilean wines paired with the impeccable cuisine of West Executive Chef Quang Dang.

The Next Star Grape: Syrah – Friday, March 2nd
What will be the next big thing in wine? With its diversity of climates, Chile is able to produce some fantastic examples of Syrah from big, lusty, juicy delights from warmer climates to cooler climates where the wines turn sublimely spicy and complex. Rhys Pender MW and DJ Kearney will lead participants on a journey through some stunning examples of Chilean Syrah – will it be Chile’s next star?

K.I.S.S. – Sunday, March 4th
Three courses. Three wineries. Nine wines. For one price you get two tickets to this wine and food pairing cooking class hosted by Caliterra, Emiliana and San Pedro. Chef Instructor David Robertson of the Dirty Apron Cooking School, along with Chambar’s resident wine expert Robert Stelmachuk, will guide you through the basics of creating a simple meal while giving the low down on wine and food pairing.

GLOBAL FOCUS: CABERNET(S)
Cabernet Sauvignon is often called the King of Wine. When someone refers to “Cabernet,” they are almost certainly talking about the big daddy of this year’s Global Focus. Cabernet’s distinct character and class is unique in the wine world. At the highest level of quality, Cabernet Sauvignon is the primary varietal in the world’s most sought-after wines, demanding some of the world’s highest prices. Cabernet Franc, or Cab-Franc, is principally grown for blending with Cabernet Sauvignon and Merlot in Bordeaux-style wines, but can also be vinified alone. As a single varietal, it usually benefits from small amounts of Cabernet Sauvignon and Merlot, and can be as intense and full-bodied as either of those wines.
Think of it as Cabernet’s hip cousin.

A TASTE OF THIS YEAR’S CABERNET(S) EVENTS

Caymus Vertical Tasting –Wednesday, February 29th
This is a unique opportunity to experience a rare vertical tasting of wines from the Napa Valley’s Caymus Vineyards. Chuck Wagner, Owner and Winemaker, will conduct this tasting, which will cover seven vintages of the winery’s iconic Caymus Special Selection Cabernet Sauvignon. Special Selection is the only wine to have twice been named Wine Spectator’s “Wine of the Year.”

Kings of Cabernet Sauvignon – Thursday, March 1st
While Cabernet Sauvignon’s identifiable characteristics are found in all its wines, each region adds its own signature to the intrinsic black currant aromas and rich tannins of the variety. Join Master of Wine Barbara Philip and a panel of leading experts for a comparative tasting of top notch Cabernets from around the world.

Speaking Frankly About Franc – Saturday, March 3rd
Rarely seen on its own, Cabernet Franc tends to be more at ease partnered with Cabernet Sauvignon and Merlot. Join house wine co-owners Michelle Bouffard and Michaela Morris as they reveal the true character of our unsung hero. You’ll meet Cab Franc in its unadulterated expression from the Loire Valley, Washington, Argentina, California and BC, and discover why it is so important in blends in Bordeaux, Chile, Italy and beyond.

ABOUT THE PLAYHOUSE WINE FESTIVAL
The Vancouver Playhouse International Wine Festival, Canada’s premier wine show, will run from February 27th to March 4th, 2012. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. In 2012, the Theme Region will be Chile and the Global Focus, Cabernet(s). The Festival features a week of special events including the Bacchanalia Gala Dinner + Auction, wine seminars, wine minglers, winery dinners, and lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and Festival partners; and raise funds for the Vancouver Playhouse Theatre Company. Since its inception in 1979, the Festival has raised over $7.5 million to enable Western Canada’s leading theatre company to mount 229 productions and develop extensive community outreach and educational programs.

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2012 TALES OF THE COCKTAIL® ON TOUR VANCOUVER TICKETS NOW ON SALE

The all-inclusive passes to this four-day festival are currently available at TalesoftheCocktail.com.

JANUARY, 2011 NEW ORLEANS, LA – This February 12-15, Tales of the Cocktail® on Tour returns to Vancouver to celebrate the city’s emerging cocktail culture and give a small taste of what’s in store at this summer’s 10th Anniversary Tales of the Cocktail® in New Orleans. Access to this second annual event is available exclusively through an all-inclusive festival pass, on sale now at TalesoftheCocktail.com for just $195 plus service fees. This pass gives guests full access to all Tales of the Cocktail® on Tour events including seminars, tasting rooms, parties and more, each featuring some of the biggest names in mixology from Canada and around the world.

“Vancouver is such a rich, vibrant cocktail city. We couldn’t help but come back for a second year,” said Ann Tuennerman, Founder of Tales of the Cocktail®. “With all the friends we’ve made north of the border, it’s really become our home away from home.”

Held once again at the stunning Fairmont Pacific Rim Hotel, the festival continues to grow with several new events including five tasting rooms, Meet the Maker, a specialty coffee bar and the Mott’s Clamato Caesar Bar. Toasted at events throughout the four days will be Jacob Sweetapple’s Roaming Buffalo Punch, the official cocktail of Tales of the Cocktail® on Tour Vancouver 2012. The Vancouver mixologist’s bourbon, Cointreau and cognac concoction was chosen by a panel of cocktail experts from more than 50 submissions by Canada’s most accomplished bartenders.

Members of the Canadian Professional Bartenders Association, are encouraged to reach out to their chapter president to learn about special promotions and opportunities to be a part of Tales of the Cocktail® on Tour Vancouver 2012.

About Tales of the Cocktail® on Tour Vancouver
Tales of the Cocktail® is taking its show on the road once again for Tales of the Cocktail® on Tour Vancouver. This February we’ll return to our home away from home for four days of seminars, tastings, special events and more, each featuring some of the biggest names in mixology from around the world. Join us February 12-15 as we dive deep into the cocktail culture of Vancouver and sample a taste of what’s in store at the 10th Anniversary Tales of the Cocktail® this summer in New Orleans.

About Tales of the Cocktail®
Tales of the Cocktail® is the world’s premier cocktail festival, bringing together the most respected minds on mixology for five days of cocktails, cuisine and culture. Held annually in New Orleans, this international event has something for cocktail professionals and enthusiasts alike with a spirited schedule of seminars, dinners, competitions and tasting rooms where brands showcase their latest products. Tales of the Cocktail® returns in 2012 for a historic milestone— its 10th Anniversary of rocking the cocktail world. Join the celebration July 25-29, 2012 and see how Tales of the Cocktail® only gets better with age.

About the New Orleans Culinary and Cultural Preservation Society
The New Orleans Culinary and Cultural Preservation Society (NOCCPS) is a non-profit organization committed to preserving the unique culture of cocktails and cuisine in New Orleans and beyond. Since it’s founding in 2006 the NOCCPS has supported members of the hospitality industry through programs like the new Apprentice Aid Fund, providing financial assistance to former apprentices in times of medical need, the Cocktail Apprentice Scholarship Program and the Flo Woodward Memorial Scholarship as well as the production of events like Tales of the Cocktail®.

For more information and tickets to the most spirited event of the Spring, visit TalesoftheCocktail.com.

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BIG LOU’S BUTCHER SHOP CELEBRATES ONE GREAT YEAR IN BUSINESS

We’re celebrating with a week of giveaways

Time really does fly and it seems unbelievable that we’ll shortly be celebrating one great year of business in Big Lou’s Butcher Shop. The calendar doesn’t lie and so we’re gearing up and looking forward to celebrating the Anniversary next week.

Looking back, we’re very proud of the way that we’ve been embraced and accepted over the year by our Railtown neighbourhood and the city. Not only have we been able to serve our neighbours and locals, but we’ve also become a destination for people all over Vancouver looking for our specialty items like grass-fed beef from Pemberton Meadows, ethically-raised poultry from local Fraser Valley farms and our wide range of housemade items like terrines, pates, sausages, turduckens. And, of course, our famous 2 foot Fungo hot dogs!

A lot of great stuff happened along the way: we introduced hundreds of Vancouverites to the art of butchery through our popular in-store butchery and sausage making classes, we hosted communal table dinners in the butcher shop and we provided fresh creations for restaurants and caterers across the City. Even our little deli sandwich counter got busier than we could have imagined winning rave reviews for our signature creations like the Bahn Mi, Porchetta, Big Lou-ongo Meatball and 1lb housemade Pastrami.

To thank our friends and customers, we’re kicking off a week of giveaways next week through our Facebook page and Twitter account (@biglousbutcher). Along with prizes like lunch for an office, we’ll be doing daily draws in partnership with our suppliers for a range of delicious products.

What exactly will we be giving away? You’ll have to follow to find out and enter!

So, thanks from the entire Big Lou’s Butcher Shop family for a great first year. We’re looking forward to many more years offering specialty meats and artisan butchery to our neighbourhood and city.

Big Lou’s Butcher Shop is located at 269 Powell Street in Vancouver For more information on Big Lou’s Butcher Shop, visit www.biglousbutchershop.com.

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BITTERED SLING BISTRO: ROUND 3 FLOR DE CANA RUM

We are proud to introduce you to “Bittered Sling Bistro” – a bi-monthly food and cocktail pairing competition, using a special featured spirit(s), dedicated to pushing the boundaries of cocktail craft presented at the beautiful Legacy Liquor Store in Olympic Village, Vancouver. Hosted by Kale & Nori’s Lauren Mote and Chef Jonathan Chovancek.

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

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

January’s Competitors:
January 10 – Graham Racich (apprentice), The Refinery
January 24 – Danielle Tatarin, The Keefer Bar

About Bittered Sling Bistro:
Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Tuesdays, bi-monthly

Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity); tickets available here (Listed under “Bittered Sling Bistro”)

Menu
Hors d’oeuvres, appetizer, principal, dessert, 4 cocktails + seminar tasting (vegan option available for guests with dietary restrictions; no other modifications will be permitted).

Hors d’Oeuvres*
“Jerked” Polderside chicken with lemon bitters, pistachio and mint sauce
Hard spice chickpea fritter stuffed with dates and Meyer lemon & 12 year old Flor de Cana Rum marmalade

Menu*
Spot prawn tamale, smoky yam and pomegranate salad, Salt Spring Island mussel vinaigrette, lime leaf-tamarind cream
Pemberton Meadows beef oxtail curry, scotch bonnet pepper-eggplant relish, blue potatoes and mint, root pickles, spiced taro crisps
Flor de Cana Rum caramel rice pudding, goats milk horchata, salted persimmon salsa
*Vegan option available, but must be booked at the time of ticket purchase

Schedule – Spirit and host bartender schedule will be online through Kale & Nori and the Legacy Liquor Store events page. Tickets will be available one month in advance. This program runs from November – April 2012 twice monthly on Tuesdays.

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

Media Inquiries:
Lauren Mote (Kale & Nori)
info@kaleandnori.com

Amorita Adair (Legacy Liquor Store)
amorita@legacyliquorstore.com

Holly Wyatt (Flor de Cana Rum)
hwyatt@thekirkwoodgroup.com

This event is proudly sponsored by the Canadian Professional Bartenders Association. © Kale & Nori Culinary Arts Inc. 2011

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SPECIAL EVENTS FOR JANUARY AT LEGACY LIQUOR

GERMAN BEER AND TRAVEL SEMINAR
Monday, 7 to 8 PM Jan 9, 2012
TICKETS: $25/head 15 seats available.

This seminar, jointly hosted by our beer supervisor Christopher Bonnallie and Jonathan Doan (Project Coordinator for the Educational Travel Program at Langara College) will introduce the amazing cultural and historial points of interest of Germany, alongside a history of German beer making. Advice will be offered to people intrested in travelling to Germany and having a “German Beer Experience” while supplementing this with the odd non-beer-related site, as well as general travel advice. Reference will also be given to related foods traditionally eaten. Regions covered will include Bavaria, Rhineland region, and Berlin.

FLOR DE CANA RUM & KALE & NORI: BITTERED SLING BISTRO
Tuesday, 7:00pm – 9:30pm Jan 10, 2012 and Jan 24, 2012

Jan 10th Guest Bartender: Graham Racich from The Refinery
Jan 24th Guest Bartender: Danielle Tatarin from The Keefer

PURCHASE TICKETS to Jan 10th: $60/ticket which includes gratuity and HST

PURCHASE TICKETS to Jan 24th: $60/ticket which includes gratuity and HST

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

JIM MURRAY WHISKY SEMINAR
Monday, 6 to 9 pm Jan 16, 2012
PURCHASE TICKETS – 12 seats available, $125/ticket.

Internationally recognized as the leading commentator on all of the world’s whiskies, Whisky Bible author Jim Murray hosts a Whisky Seminar at Legacy. First time in Vancouver!

BLIND TASTING VODKA SEMINAR
Wednesday, 7 to 8 pm Jan 18, 2012
PURCHASE TICKETS – 36 seats available, $25/ticket

Some people say that all Vodka tastes the alike – our blind tasting seminar will challenge that! Can you tell the difference between the premium brands? How about Potato vs. Grain based? In this seminar, six vodkas will be sampled blind while you learn about the history of this ubiquitous spirit.Challenge your palate and have some fun with your friends!

VICTORIA GIN SEMINAR
Monday, 7 to 8 PM Jan 23, 2012
Attendence is free, 12 seats left. Please rsvp to info@legacyliquorstore.com

Join Peter Hunt, the master distiller from the local company Victoria Gin as he discusses the process of making his Gin, Vodka and Bitters. Savour a sensory experience with the botanicals he uses in this interesting workshop!

VINEYARD TO TABLE: DINE OUT 2012
Wednesday, 7 to 9:30 Jan 25, 2012 and Jan 26, 2012
PURCHASE TICKETS – 30 seats available – $65.25/ticket.

Legacy Liquor Store welcomes you to the Harvest Table to sample the winter’s bounty. In the wine gallery, guests will be treated to some of the finest BC VQA wines, expertly chosen by our in-house Sommelier. Each wine will be perfectly paired with delightful canapés and appetizers, created using sustainably-grown meats and produce. Each wine and food pairing will celebrate the incredible vintners, growers, and agricultural offerings of British Columbia.

For more info, visit: legacyliquorstore.com

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BUSY RESTAURANT AND BAKERY COMPLETELY ELIMINATE ORGANIC WASTE AND REDUCE GARBAGE BY 98%

Trafalgars Bistro and Sweet Obsession Cakes and Pastries are revolutionizing restaurant waste removal with a new, innovative recycling and composting program

(VANCOUVER, BC) January 9, 2012 – In only four months, by implementing an onsite, closed loop composting program, Vancouver’s Trafalgars Bistro and Sweet Obsession Cakes and Pastries have gone from filling an industrial sized dumpster four times per week to creating waste that barely fills a (reused) plastic garbage bag.

The popular restaurant and bakery have eliminated 100% of organic waste going to landfill, and now recycle 98% of the remaining garbage. By collaborating with fellow eco-pioneers: GreenGood, Urban Impact, and Inner City Farms; Trafalgars and Sweet Obsession owners, Lorne Tyczenski and Stephen Greenham, are putting passion into practice with this bold green initiative.

The restaurants installed a shared GreenGood GG-50 composting machine in September 2011. It composts waste in 24 hours, emits no odour, and reduces food waste down to 90% of its original volume. Each day, the restaurant and bakery teams separate waste into eight different disposal streams: returnable containers, hard plastics, soft plastics, glass, paper, metal cardboard, and organics.

Creating a closed-loop system, all organic waste from the restaurants deposited in the onsite GreenGood composting machine, approximately 240 kg, is retrieved by Inner City Farms once a week to be used in neighbourhood farms throughout the city, enhancing the health of the soil and reclaiming valuable nutrients that would have otherwise been sent to the landfill. Anything that’s not organic gets collected by Urban Impact and ABD Solutions to be recycled.

“Ultimately, we are turning Vancouver’s food waste into food for Vancouver,” said Greenham, co-owner of Trafalgars Bistro and Sweet Obsession. “The culmination of this progressive model of urban agriculture provides the city with beautiful gardens and organic fruits and vegetables.”

As an added bonus, Trafalgars and Sweet Obsession have realized a significant savings in waste removal costs, and the GG-50 will pay for itself in approximately two years. Plus, the process has been a team building opportunity for the engaged and enthusiastic staff at Trafalgars and Sweet Obsession who has made it a habit to be extreme green.

About Trafalgars Bistro and Sweet Obsession Cakes and Pastries
Trafalgars Bistro is a cozy, informal, award-winning Ocean Wise restaurant with a modern French menu located in Vancouver at 16th & Trafalgar. Chef Matthew Villamoran’s style embraces French classical techniques, Italian processes, high quality ingredients, using sustainable products from the Pacific Northwest. Two doors down, Sweet Obsession Cakes and Pastries is a bakery and café with patio, serving up fine desserts and savoury snacks of uncompromising quality using no stabilizers, preservatives, and no artificial colour or flavourings. Owners Lorne Tyczenski and Stephen Greenham have created their bistro and bakery with a farm-to-table philosophy supporting local organic farms that share their passion for sustainability, simplicity and seasonality. The Westside favorites have been neighbourhood fixtures since 1993.

About GreenGood and GreenGood Composter
GreenGood Composter is an aerobic composting machine. It recycles food waste to compost as quickly as 24 hours. It is scalable from household to industrial usage.

About Inner City Farms
Inner City Farms is a Vancouver based urban agriculture collective growing vegetables, fruit and culinary herbs in residential spaces. The food is distributed primarily through a Community Supported Agriculture (CSA) model, benefiting both the farmer and consumer.

About Urban Impact
Urban Impact was launched as the first multi-material recycling company in Metro Vancouver. As a family-owned business with a fresh, innovative approach to the management of waste and recycling, Urban Impact has been servicing most key industrial and commercial and government sectors for more than 20 years.

Pre-Holiday PR Blitz

Editor — Wed, 14 Dec 2011 07:43:02 +0000

Evolution @ West; Let Peckinpah help make your Christmas season a little bit easier!; Make Big Lou’s Butcher Shop the first stop for your feast; Marquis Wine Cellars Donates $4,836 to Big Sisters of BC Lower Mainland; Bittered Sling Bistro: Round 2 Campari & Aperol; Hawksworth Restaurant shares heartwarming winter & holiday menu inspiration – New Year’s Eve at Hawksworth Restaurant & Rosewood Hotel Georgia; Celebrate at The Teahouse & get rewards; Cibo Trattoria announces its exclusive New Year’s Eve menu; Party with a cause this New Years! You CAN at Red Card 2012

EVOLUTION @ WEST

Defining our coastal cuisine, Chef Quang Dang launches his new menu

Vancouver, B.C. (December 8, 2011) – Since its opening more than a decade ago, West has been a place of quiet evolution, setting benchmarks with its unique coastal cuisine that speaks to where we live.

And now, with the appointment of Quang Dang as executive chef, the introduction of his new menu and recent décor enhancements, West continues to evolve.

“We really wanted to add another dimension to West,” says proprietor Jack Evrensel. “The addition of the Elements section introduces a wider range for the menu. It provides another way to enjoy West on a daily basis, for a casual bite on the way home from the office, or simply as an informal meeting place in the neighbourhood,” he added.

Complementing Chef Dang’s seven-course Sea and Land tasting menus and à la carte selections, the Elements menu is a collection of more than 30 ‘single component’ plates incorporating ‘Sea’, ‘Starch’, ‘Pasture’ and ‘Vegetable’. “It speaks to the finest local ingredients, selected and prepared at their peak,” says Chef Dang. “My brigade and I want to seek complexity without complication, through really approachable food.”

In the Kitchen
Quang Dang’s recent appointment as executive chef at West is a continuum of the restaurant’s dedication to British Columbia’s rich stores of prime ingredients.

Chef Dang, who traces his roots to Vietnam and Scotland, has a resumé that includes some of the Vancouver’s finest restaurants. He began his career at West in 2005, and says, “I’m thrilled to be returning home to West—joining our talented sous chefs, Alex Hon and Joel Panlilio—and to introduce the addition of our Elements menu. It’s all about making our coastal cuisine easily accessible, whether you want to enjoy a few plates at the bar, make a meal of them, or enjoy our new tasting menus.”

As always, award-winning Pastry Chef, Rhonda Viani is busily preparing for the holiday season. In addition to her well-known breads, Chef Viani’s dessert menu will feature fresh fruit and chocolate desserts, a fine selection of cheeses, and petit fours.

In the Dining Room + Bar
West is also delighted to announce the appointment of Owen Knowlton as Restaurant Director. Also retaining his role as Wine Director, Owen was voted Sommelier of the Year in 2011 by the Vancouver International Playhouse Wine Festival. He will work in close collaboration with Restaurant Manager, Brian Hopkins, a 2010 BC Restaurant Hall of Fame inductee, saluting his lengthy career in providing exceptional hospitality for West’s guests.

In turn, Owen and Brian work in close concert with Bar Manager, David Wolowidnyk, whose enthusiasm for classic cocktails—drawing on specialty infusions, tinctures and far-ranging spirits—has earned him industry-wide recognition and an impressive collection of awards. David recommends his polished hardwood bar as the “perfect place to meet for a cocktail or glass of wine, and some selections from Chef Dang’s new menus,” he says.

Designer Marc Bricault has added several décor updates to West’s convivial interiors—a little warmer, a little sexier. Beyond the new front door, Bricault, who recently designed sister property Thierry, has enhanced the interior with Maharam fabric wall coverings (from the MOMA Collection), plus new Caesarstone quartz tabletops with a subtly etched damask pattern. The result is a handsome and inviting room that also speaks to where we live.

At West, our philosophy is simple. Begin with the best local ingredients from a loyal cadre of farmers, ranchers and fishers. Next, deliver complexity without complication—flavours that resonate and speak precisely to where we live, but also say that great food and drink needn’t be reserved for a special occasion. And finally, that they’re served in an intimate setting of genuine hospitality.

For more info, visit: westrestaurant.com

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LET PECKINPAH HELP MAKE YOUR CHRISTMAS SEASON A LITTLE BIT EASIER!

We’re putting together a Christmas feast with our Organic Free Range Turkeys slow smoked in a blend of apple and cherry wood.

Packaged meals includes Turkey Gravy, Bourbon Cranberry Sauce and our Leek, Apple and Cornmeal stuffing made with either Foie Gras, Pork Sausage, or Plain. They will be available for pick up the three days before Christmas.

Order online through our web page www.peckinpahbbq.com, stop on by, or call 604-681-5411

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MAKE BIG LOU’S BUTCHER SHOP THE FIRST STOP FOR YOUR FEAST

A wide range of locally-raised poultry and roasts for the best holiday taste

In our first year, we at Big Lou’s Butcher Shop are proud to have established ourselves as Vancouver’s leading purveyor of locally and ethically-raised meats. This Christmas, we’re working with local farms and suppliers to offer the City’s widest range of delicious poultry, traditional roasts and great food gift ideas so that our customers can enjoy and share great taste no matter what their seasonal tradition.

We’re offering two varieties of Fraser Valley non-medicated turkeys, each available in two sizes (5-7kg, 7-9kg). Rossdown Farms turkeys ($4.25/lb) come from a highly-respected third-generation poultry farm in Abbotsford while Two Rivers Meats turkeys ($4.75/lb) are raised in partnership with a local farm to raise turkeys using an extra rich feed mix for incredible taste and texture. We’re also offering organic turkey gravy, housemade stuffing and Big Lou’s stuffing sausage to help make this turkey the best you’ve ever served.

Turkey isn’t the only bird which is integral to holiday traditions and for those celebrating a more European-style feast, we’re offering duck from our award-winning partner Polderside Farms along with goose and duck from Yarrow Meadows Farm. If you want to celebrate with more than one kind of poultry, our famous Turduckens are available for pre-order. These roasts include a deboned turkey wrapped around duck and Big Lou’s housemade chicken sausage. They can be prepared in a variety of sizes to suit any sized party. Our Christmas roast offering is rounded out with Sloping Hills Kurabota Hams and Pemberton Meadows Rib Roasts that complete any Christmas dinner menu.

If you’re looking for things to give, not just cook, we’ve put whole list of Christmas presents together for the meat lovers and foodies on your list. Our custom gift baskets include our charcuterie mixed with some of our favourite cheeses along with a selection of our superb housemade pates, rillettes and terrines.

For people on your list who take a bit more of a hands-on approach to their food, we’ve put a sausage-making kit together with everything an aspiring butcher needs to start crafting their own links at home. Our wide range of housemade rubs, marinades, compound butters, sauces and stocks are a perfect starting point for great home made meals and make great stocking stuffers.

Big Lou’s Butcher Shop is located at 269 Powell St. and is open 7 days a week from 10-6. If you have questions regarding your Christmas needs, call (604) 566-9229 or email info@biglousbutchershop.com to consult with someone from the Big Lou’s team.

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MARQUIS WINE CELLARS DONATES $4,836 TO BIG SISTERS OF BC LOWER MAINLAND

VANCOUVER, BC – John Clerides, President and Owner, Marquis Wine Cellars presented a $4,836 cheque to Justine Greene, Executive Director of Big Sisters of BC Lower Mainland, from funds raised at Marquis’ Grand Tasting and South African Tasting.

Since 1960, Big Sisters of BC Lower Mainland has been providing mentoring programs to girls in Lower Mainland communities. Our programs provide girls, ages 7 to 17, with positive, adult female role models. Big Sisters serves the communities of Burnaby, Coquitlam, Delta, New Westminster, North Vancouver, Port Coquitlam, Port Moody, Richmond, Surrey, Vancouver, and West Vancouver.

For more information about upcoming Marquis Wine Cellars events visit www.marquis-wines.com and Big Sisters visit www.bigsisters.bc.ca.

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BITTERED SLING BISTRO: ROUND 2 CAMPARI & APEROL

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

December’s Competitors:
December 6 – Colin MacDougall, Blue Water Cafe
December 20 – Marlo Panucci (apprentice), Market by Jean-Georges

Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Tuesdays, bi-monthly

Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity); tickets available here. Listed under “Bittered Sling Bistro”

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HAWKSWORTH RESTAURANT SHARES HEARTWARMING WINTER & HOLIDAY MENU INSPIRATION

VANCOUVER, B.C. (December, 2011) Hawksworth Restaurant introduces winter-inspired menu additions with a focus on ingredients sourced from British Columbia farmers. Seasonal produce shines with a deft touch from the kitchens of Chef David Hawksworth and his talented team, resulting in balanced and flavourful menu combinations for cold winter days.

Recently recognized by enRoute Magazine as one of Canada’s top three best new restaurants, Hawksworth continues impress both guests and critics with the very best in contemporary Canadian cuisine. Highlights from the current menu include: Okanagan Bartlett pears, cooked sous vide for an hour in spiced syrup, paired with speck from Oyama Sausage Co., creamy burrata from Italy and a house-made roasted shallot dressing; a charred octopus salad features slow-cooked octopus, finished on the grill with smoked confit Langley fingerling potatoes, grilled frisee and confit fennel infused with lemon; grilled sturgeon returns, lightly grilled following a 24hr marinade and served with a sunchoke fricassee, butternut squash flan, manila clams freshly shucked from the shell, finished with a clam nectar broth.

Seasonality is also reflected in the latest tasting menu from Chef Hawksworth’s team, which includes yellowfin tuna carpaccio with spiced cucumber, pickled beetroot paired with lamb tongue, slow-cooked veal breast with red cabbage and walla walla onion and a decadent chocolate fondant with orange and hazelnut.

Holiday menus are similarly influenced with a range of options and price points. A seasonal favourite, apple beet salad features on the Holiday Party lunch menu ($52 / $60 for three courses), alongside confit pork shoulder or roasted chestnut orecchiette and topped off with steamed Christmas pudding with sundried cherry port sauce. Holiday party dinner menu ($72 / $82 for 3 courses) features yellowfin tuna carpaccio, slow cooked lamb shank or Lois Lake Steelhead finished with valrhona chocolate fondant, hazelnut and orange.

Hawksworth Restaurant is available for lunch and dinner holiday party bookings in its elegant York Room, throughout the festive season. Holiday menus will be available in the main restaurant on Christmas Eve, Christmas Day and Boxing Day and lunch will be served on Christmas Eve and Boxing Day. Breakfast is unavailable from December 23rd to January 3rd and brunch is available every weekend, including New Year’s Day (except Christmas Day).

For bookings, visit www.hawksworthrestaurant.com or call 604.673.7000

—–

A NIGHT TO REMEMBER

New Year’s Eve at Hawksworth Restaurant and Rosewood Hotel Georgia

Vancouver, BC (December 13, 2011): Ring in the New Year in style at the city’s most historic luxury hotel in the very heart of downtown Vancouver. Enjoy the elegant seasonal surrounds of the Rosewood Hotel Georgia before embarking on a glamorous evening celebration at its acclaimed signature restaurant, Hawksworth.

Certain to be one of the hottest tickets in town, Hawksworth will present a magnificent and decadent six-course dinner, prepared by Chef Hawksworth and his talented team. Each course is served with exceptional fine wines, expertly paired by Wine Director / Sommelier Terry Threlfall. A few menu highlights include Butter Poached Lobster, wild mushrooms, potato gnocchi and lobster emulsion paired with a 2009 Vincent Girardin Narvaux Vineyard “Vieilles Vigne” from Meursault, Burgundy and Braised Beef Shortrib, cauliflower, black truffle and natural jus, with a 2008 Stag’s Leap Wine Cellar “Artemis” Cabernet Sauvignon from Napa Valley.

Included in the midnight celebrations, automatic entry for one lucky winner to start 2012 with an incredible money-can’t-buy grand prize, featuring an overnight stay at Rosewood Hotel Georgia, treatments at Sense, A Rosewood Spa®, pick up from the Lower Mainland in the Rosewood Hotel Georgia Bentley, shopping sprees at Harry Rosen and Leone and a beautiful bottle of Henriot Champagne.

Once the festivities come to a close, take the elevator home to your plush guestroom at Rosewood Hotel Georgia and take pleasure in a luxuriously late check out the following day. A Night to Remember package includes a seasonal amenity upon arrival, menu and wines, automatic midnight draw entry and a late check out, the perfect finish to the night that you won’t want to end.

Enjoy the Hawksworth Restaurant New Year festivities and stay in a deluxe guestroom from $995 (total cost for two guests), upgrade to a junior suite for $1,110, or indulge with a night in the two-bedroom Lord Stanley Suite for $4,350 (four guests sharing). Prices include accommodation, two tickets to A Night to Remember at Hawksworth Restaurant, a late checkout, seasonal amenity and all taxes and gratuities.

Tickets are also available for A Night to Remember at Hawksworth Restaurant for $350 per person including dinner, wine pairings, tax and gratuity.

To book, visit www.rosewoodhotelgeorgia.com or call 604.682.5566

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CELEBRATE AT THE TEAHOUSE & GET REWARDS

This season, book your holiday party at
the Teahouse between December 1st – December 30th,
and we’ll give you 25% back in gift certificates
valid at the Teahouse and Seasons in the Park. *

It’s our way of wishing you
a very merry Christmas and a happy holiday.

Select dates are still available, so take advantage of
this special offer and book your holiday party today!

Contact 604.669.3281 or
teahouseevents@vancouverdine.com

Please quote this email to redeem your discount.
Offer available for events booked after November 30th.

* Minimum food and beverage spend of $1000.

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CIBO TRATTORIA ANNOUNCES ITS EXCLUSIVE NEW YEAR’S EVE MENU

Festive. Fun. Fabulous. Celebrate ‘2012’ With Cibo Trattoria!

Vancouver, BC (December 9, 2011) – On Saturday, December 31st , Executive Chef Neil Taylor and General Manager David Fert are planning to send Cibo guests into 2012 with a memorable New Year’s menu and a fun-filled experience they will not soon forget! An early and late seating are available and include complimentary bubbles upon arrival, party favours and a midnight countdown.

THE MENU

local oysters with shallots, red wine vinegar & black pepper
***
buffalo mozzarella, prosciutto, preserved artichokes, mint, lemon & marinated olives
or
bruschetta of dunganess crab, preserved cherry tomatoes, ramp aioli & watercress
***
risotto of black trumpette mushrooms, garlic, parsley, lemon, mascarpone & parmesan
(add black alba truffles $ 25)
or
ravioli stuffed with potato & porcini, thyme, butter & parmesan
(add black alba truffles $ 25)
***
grilled 60 day aged striploin, rapini, red wine roasting juices & horseradish
or
roast local scallops, slow cooked fennel, lemon, capers & parsley
***
chocolate nemesis “river café”
or
vanilla pannacotta with preserved apricots & brandy

NYE Deluxe – $115.00/person
Includes above menu
Plus a glass of grave di stecca 2008 nino franco prosecco upon arrival
And 1/2 bottle of our cuvee 900 Seymour (Specially bottled by La Stella Winery)
Or
NYE Premium – $195.00/person
Includes the above menu
plus one glass of dom perignon upon arrival
And ½ bottle of angelo gaja brunello 2006

Space is limited with less than 50 tickets per seating.
To book, please call the restaurant directly at 604-602-9750 or email davidf@cibotrattoria.ca
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PARTY WITH A CAUSE THIS NEW YEARS AT RED CARD SPORTS BAR!

Vancouver, BC (December 13th, 2011) — Red Card Sports Bar is proud to present a New Year’s Eve Celebration in support of CAN – the Canucks Autism Network – that will combine a love of hockey with a rocking great time. Start the evening off by watching the Canucks versus the Los Angeles Kings and move into the New Year dancing to the awesome DJs of Sundae Sounds.

A 50/50 draw and raffle prizes such as team or player signed hockey souvenirs, including a team signed Vancouver jersey, will add to the fun. A spectacular grand prize includes two hockey tickets to Vancouver vs. Edmonton, one night accommodation in the Moda Hotel and a $50 Red Card gift card.

The evening will be hosted by local actor and producer of Hockey Talk, Courtney Vye. While pursuing her acting career in television, short and independent films and commercials, Courtney fell in love with the game of hockey. The past few months have seen her presenting Hockey Talk with Courtney which can be viewed at www.hockeytalkwithcourtney.net “I love teaching women all about this fabulous game,” says Courtney. And besides, how can you not love a handsome man in a suit?” referring to the stylish and well-dressed players as they travel to and from the game.

“We are going to have so much fun on New Year’s” says Courtney. “The ambience of Red Card is a perfect place to party. Fundraising for such an important charity like CAN truly makes me feel good and Red Card is pulling out all stops to make sure the evening is a fantastic success,” continued Courtney.

Tickets for You CAN at Red Card 2012 are only $30 and include the game on 18 hi-def tvs, DJs from Sundae Sounds, dance floor, midnight pizza buffet, glass of bubbly at midnight, party favors and midnight countdown. There are also two VIP booths at $500/booth available for reserved seating of up to 10 guests which includes table service and two bottles of bubbly. In addition, the kitchen will be open for regular service throughout the night, including our famous Hat Trick pizza where $2.00 for each pizza sold goes to CAN.

Tickets are available for purchase at Red Card or at ClubVibes.com. Red Card Sports Bar & Eatery is located at 900 Seymour Street, Vancouver (entrance on the Smithe side).

November Events Roundup: Cocktails, Cornucopia, Chinois, Bittered Sling Bistro and More!

Editor — Tue, 13 Dec 2011 05:09:36 +0000

Check out some select photos from a few of the exciting F&B events Urban Diner has attended during the month of November.
(Images by Brian K. Smith)

^ The Craft of Cointreau cocktail competition brought together some of Vancouver's best bartenders on November 6th, 2011. DHM beverage director, Trevor Kallies (sitting left) took home this year's title along with a trip to France to visit the distillery.

^ Legacy Liquor's Amorita Adair, Shangri La lead barman Jay Jones, and Vanmag booze scribe Neal McLennan judging at the Craft of Cointreau cocktail competition

^ Chef Ryan Mah, Peter Girges and Anthony Pratt at the grand opening of their new restaurant Chinois in Yaletown on November 9th, 2011

^ Everyone's favourite Canuck, Trevor Linden, poses with friends and staff at the Chinois opening party

^ Granville Island brewmaster Vern Lambourne poses with a ceremonial RCMP officer at the Butcher & Brewmaster event presented by Whistler's Dubh Linn Gate Pub on November 11, 2011

^ Top Table's Jack Evrensel celebrated Araxi's 30 years at the restaurant's legendary "Big Guns" wine dinner with Terry David Mulligan and friends during Cornucopia on November 11, 2011

^ Revelers at "Casino Royale" presented by Ric’s Grill at Whistler's Cornucopia festival on November 11, 2011

^ More lovely ladies at the Casino Royale party during Whistler's Cornucopia festival

^ The bubbles were flowing at the Crush Gala during Whistler's 15th annual Cornucopia festival

^ No expense was spared for the re-boot of the Bearfoot Bistro's infamous Masquerave party after a 3 year hiatus, now a benefit event for ONE DROP, an initiative of Guy Laliberté, founder of Cirque du Soleil

^ A colourful and voluptuous booze vixen poses at the Masquerave party during Whistler's Cornucopia festival

^ Cornucopia's Masquerave party brought the both the sex appeal and the top shelf booze

^ More masked party goers at Cornucopia's Masquerave party

^ Chambar's lastest man behind the wood, Jacob Sweetapple, shows off one of his fine cocktail creations at a recent media preview on November 15th, 2011

^ Kale & Nori's Lauren Mote and Jonathan Chovancek, along with Barjonesing's Jay Jones and friends at the launch of the Bittered Sling Bistro event at Legacy Liquor Store on November 22, 2011

^ Kale & Nori's Jonathan Chovancek and his helper prepare plates at the Bittered Sling Bistro event at Legacy Liquor Store

^ The Beat 94.5 afternoon host Holly Conway, Lisa Martella, executive director of A Loving Spoonful, Joanne Gassman, senior vice president, B.C. and Yukon, Bank of Montreal, and Nicole Oliver at the World AIDS Day luncheon in support of A Loving Spoonful on November 25, 2011

View more event photos at the UD Facebook gallery: click here

If you have a local event that you feel would be of interest to our readers and would like to appear in the regular “Events Pictorial” feature, please submit the details and invitation to: events@urbandiner.ca

If we are able to attend the event, we will contact you directly to make confirmation.

See you out there!

Sincerely,
Urban Diner events staff

Exclusive! Beer Santa Arrives Early for Alibi’s 300 Tap List

paulkamon — Sat, 10 Dec 2011 17:12:09 +0000

If you truly love to drink real beer, then the next few days are going to be pretty freakin’ epic. Beer Santa has arrived early to town and has generously dropped off some exclusive and rare gifts (aka. kegs) at The Alibi Room in Gastown to help them celebrate the 300th turn of their legendary tap list on December 12, 13, & 14.

A little background…
The Alibi Room has been keeping track of their beer line up since they started to get really serious about the beer selection about four years ago. Every time they add, or rotate a new beer onto the list they increase the tally, every time they reach another century they have a little celebration.

It’s kind of like their anniversary party, but instead of just celebrating another year at the Alibi Room, the celebration becomes just as much, if not more, about recognition of the breweries, individual brewers & agents around BC who do such a fantastic job of keeping the scene here so vibrant. It’s also a chance for them to give a little back to their loyal customers (last year they provided food for everybody on the house, this year they’re doing a three day “deal” on the beer glass prices)

There is no cover, no admission nothing like that. The service & set-up will be the same as a regular night, except as already mentioned they’ll be open a couple of hours earlier to try to even out the flow a little bit.

The doors open at 3.00pm (usually open at 5pm) All glasses of beer will be $3.00 for 3 days.

Local blues talent Rich Hope will be playing a set each night from 7-8 pm.

Seasonals, Signature Styles, One-Off’& Specialties from BC & beyond will be showcased.

Product highlights include:
- Driftwood “Bird of Prey” – The one & only keg produced.
- Iain Hill of Yaletown’s – 100% Barrel Aged “Oud Bruin” – Also the only keg out there
- Iain’s – Blended “Oud Bruin”
- Storm’s 13-14 Year Aged SOUR Lambic
- Deschutes – The Abyss (never poured on tap before in canada)
- Conrad (of Steamworks) – JJ Bean Espresso Stout
- Howe Sound vs AlibiRoom – MegaDestroyer (the last of the last of the last of the last)
- Red Truck vs AlibiRoom – “Red Truck 300″ – IMperial Altbier (Red Truck Seasonal Produced for this event)
- Howe Sound vs AlibiRoom – “300 Beavers” (Modified version of the Howe Sound 3 Beavers Red Ale with Sorachi Ace Hops, also produced for this event)
- Tariq Khan’s (of Big Ridge Brewing) – IMperial Stout on Cask
- Central City (brewmaster Gary Lohin’s) – Thor’s Hammer Barley Wine, Bourbon Barrel Aged Imperial Porter, Peated Wee Heavy.
- Tofino Brewing – Rye Infused Porter on Cask
- Russel Brewing – Oak Aged Wheat Wine
- Storm vs Russel – Smoked Scotch Ale Collaboration
- Elysian Brewing (Seattle) – Cask Conditioned Ales & One offs
- Tree Brewing – Spiced Reserve
- Phillips Brewing – Krypton on Cask, Triple Hoperation & Amnesiac on tap

157 Alexander St | Vancouver (Gastown)
Tel: 604 623 3383
Twitter: @alibiroom

Enjoy!

~ PK

Post Grey Cup PR Party

Editor — Mon, 28 Nov 2011 10:14:36 +0000

CPBA presents: Retro Rejuvenation @ Ginger 62 on Monday Nov 28; “Odd Bits” dinner on Nov 28th with acclaimed author Jennifer McLagan at Cibo Trattoria; Extraordinary 7 course Vietti Barolo dinner with Luca Corrado Dec 3rd at Cibo Trattoria; Divino Restaurant & Wine Bar is ready for Christmas; Two Chefs & a Table named food supplier for Founders Lounge at The Cultch; Make Merry with The Glowbal Collection; The Chileans are coming; ‘Tis the Season – Portfolio gifting ideas; Another early start for the BC icewine harvest; Local Lounge • Grille Chef Cecconi wins 2011 Ocean Wise Chowdown; Tales of the Cocktail® announces 2011 Vancouver cocktail apprentice team

CANADIAN PROFESSIONAL BARTENDERS ASSOCIATION PRESENTS: RETRO REJUVENATION @ GINGER 62

What: The bright colours, the loud bouncy synthesizers, the painters-palate range of coloured liqueurs, the extremely upbeat cocktail culture, who doesn’t love the 80s? “Retro Rejuvenation” is a bartender competition, mixed with the vibe and culture of the 1980’s for an entire evening gone “old school”. Ginger 62 Night Club, Brown-Forman Canada and The Canadian Professional Bartender’s Association play host to a fun and interactive evening, celebrating the rejuvenation of all things “retro”.

Why: The Southern Comfort Society awards the top bartenders across Canada a trip back to the “old country” – to the beginning of this legendary spirit’s life, back in good old New Orleans. Plus, as a Vancouver bartender, this is a great way to come out and meet your Professional Bartender’s Association, and become a member.

How: Bartenders will compete against one another with a rejuvenated “classic” (determined ahead of time) and make it delicious and palatable right before eyes – homemade syrups, pops, good spirits, garnishes, purees, jams, bitters… the sky is the limit! Sex on the Beach? A Monkey’s Lunch? We’ll show how we make cocktails. The top 8 bartenders are invited to compete in the finals, using their original Southern Comfort cocktail entry. The winners? First and Second place head to New Orleans. Third place, an authentic Jack Daniel’s Guitar.

How: $10 Cover gets you drink tickets, coat check, hors d’oeuvres by Kale & Nori’s Chef Jonathan Chovancek and a whole lot more! Please RSVPBC@CanadianBartenders.com as soon as possible, in order to get on the guestlist!

And guess what? Dresscode is a must! Get the gel, get that Flock-a-Seagull’s hair, hightops and bright lipstick! Organizers and competitors will be in their finest 80s attire, so should you!

Sponsors: Brown-Forman Canada, Southern Comfort Society plus Ginger62, Whistler Brewing, Kale & Nori, The CPBA

Music & Entertainment: The Ginger62 Crew and Retro performers

Emcee: Simon Ogden, the father of all Vancouver Bartenders.

Judges: a professional band of bartenders and media judges will decide their fate!

Bonus Round: Ginger62 is well equipped to deal with all of your consumption needs. All products will be available, including discounted prices on CPBA punches and draft beer; maybe even shot of Jack Daniel’s if you ask them politely! Ginger62 also has their world famous photo-booth (that spells trouble..).

Let’s rock this joint! Come out and support your favourite BC bartender, and have a kick-ass time in the process.

For more info, visit the Facebook page.

Buy Tickets - RSVPBC@CanadianBartenders.com

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“ODD BITS” DINNER ON NOVEMBER 28TH FEATURING ACCLAIMED AUTHOR JENNIFER MCLAGAN

Vancouver, BC (November, 2011) Cibo Trattoria in conjunction with Barbaro-Jo’s Books to Cooks is pleased to present a very special evening with author and chef Jennifer McLagan on Monday, November 28th. Her acclaimed book “Odd Bits: How to Cook the Rest of the Animal” rediscovers the delights of less celebrated morsels of the animal. Executive Chef Neil interprets these bits with his unique Italian style in a dinner you will long remember. The menu includes:

Roast Bone Marrow with salad of pickled ramps and cucumbers, parsley and capers
Crispy pigs head and trotter salad with new potatoes, raddichio, watercress and mustard
Ravioli of lambs brains with brown butter and crispy sage
Grilled calves liver and ox heart, roast cippolini onions, crispy pancetta and aged balsamic
And for dessert – Jennifer McLagan’s Chocolate, orange and blood gelato.

In addition, one of B.C,’s best wineries, La Stella will be pairing each dish with an accompanying wine. Tickets are only $115 including dinner, wine pairings, tax, gratuity and a copy of the book. For tickets call Barbara-Jo’s Books to Cooks at 604-688-6755.

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EXTRAORDINARY SEVEN COURSE VIETTI BAROLO DINNER WITH LUCA CORRADO DEC 3RD AT CIBO TRATTORIA

Vancouver, BC – Saturday, December 3rd brings us the Italian wine producer Luca Corrado of Vietti Winery and seven of his most distinctive wines.

The Vietti winery is one of the top level producers of Piemonte and was one of the first wineries to export their cru-designated wines to North America.

This rare seven course dinner with matching wines is only $250.00. Executive Chef Neil Taylor’s menu and matching wines include:

Veal carne crudo with white alba truffles – Roero Arneis 2010
Baugna Cauda – Nebbiolo Perbacco 2008
Sanguinaccio with wild mushrooms & chestnuts – Barolo Castiglione 2007
Tajarin all’albese with white alba truffles – Barolo Brunate 2007
Agnolotti with Vietti Barolo butter – Barolo Lazzarito 2007
Basato all Vietti Barolo – Barolo Rocche 2007 / 1999
Fromagi di Piemontese

For tickets, please contact Cibo at 604-602-9570 or info@cibotrattoria.ca

About Cibo Trattoria
Cibo Trattoria specializes in authentic Italian cuisine made with fresh, organic and local ingredients. Celebrated Executive Chef Neil Taylor’s menu of rustic dishes offers a truly extraordinary, yet casual dining experience for all. A handpicked wine collection of varied and unique vintages by sommelier and General Manager David Fert, ensures exquisite wine pairings to accompany the wonderful food. Cibo was named Best New Restaurant for 2009 in Canada by the esteemed enRoute and Where Magazines. Cibo Trattoria is open nightly for dinner nightly from 5:00 p.m. Monday through Saturday and is located at 900 Seymour Street adjacent to the Moda Hotel lobby. For the holiday season, Cibo Trattoria is open December 1-30th for lunch service from 11:30 am – 3:00 pm.

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DIVINO RESTAURANT & WINE BAR IS READY FOR CHRISTMAS FUNCTIONS AND CHRISTMAS EVE

Because the holidays are all about food, family, and wine, and because no one likes doing dishes, Divino Wine Bar invites you to book your holiday party at their restaurant. Sommelier Sam Jonnery and chef Cam Picyk can wine and dine groups up to 40 people for lunch or dinner, and up to 50 for standing cocktail receptions. Group menus feature exquisite cuisine such as braised bison short ribs, local butternut squash soup, and gingerbread crème brulée.

The duo will also take the pressure off you on Christmas Eve with an “alla famiglia” dinner that will include antipasto, turkey with all the fixings and, of course, platters of Christmas cookies ($32 or $48, with wine pairings). If only someone would do your Christmas shopping for you, you’d really be set!

For enquiries contact Sam Jonnery @604.512.3358

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TWO CHEFS & A TABLE NAMED FOOD SUPPLIER FOR FOUNDERS LOUNGE AT THE CULTCH

Critically-acclaimed East Vancouver chefs team up with Eastside cultural gem

Just in time for opening night of Penny Plain, the latest production from world-renowned puppet artist Ronnie Burkett, East Vancouver’s highly respected Two Chefs and a Table have taken over management of all food programs at The Cultch. The Two Chefs team are going to run The Cultch’s food services using the same fresh, locally-sourced and sustainable approach developed running their original Alexander St. bistro and the groundbreaking nose-to-tail Big Lou’s Butcher Shop on Powell St.

Chefs Allan Bosomworth and Karl Gregg and the entire Two Chefs team are working to quickly put their stamp on the menus at The Cultch including the popular Café & Wine Bar, now renamed the Founders’ Lounge, referring to Cultch founders and artistic visionaries Chris Wootten, Wendy Newman and Murray Skikas. Along with updating menus, Two Chefs and a Table will be developing a catering program for special events at The Cultch based upon the highly popular catering offered from their Alexander Street and brand-new Richmond locations.

“We’re extremely proud to be working with an East Vancouver icon like The Cultch,” said Allan Bosomworth. “We’re all Vancouver kids and have great memories of shows there. We can’t wait to put our stamp on their food by offering patrons some of our signature dishes alongside some new creations we’re developing specifically for The Cultch.”

The 38-seat Founders’ Lounge is open six nights a week from 5:30-11pm serving tapas, wine, craft beer and cocktails to event attendees and the public alike. It’s also available for private bookings on non-event nights. Reservations are now being accepted at 604 340 3445.

The Cultch – a once-abandoned 100 year old Methodist church – has developed into a national treasure and BC’s most diverse and innovative arts and cultural institutions. For nearly four decades, The Cultch has hosted a stunning array of contemporary theatre, dance and music including jazz great Sonny Rollins, Sting, La La La Human Steps, Crystal Pite (Kidd Pivot), the Steve Miller Band, Spalding Grey’s Monster in a Box and Jello Biafra to name a few.

Two Chefs and a Table is located at 305 Alexander St. and on the web at twochefsandatable.com. For more information on The Cultch, visit thecultch.com.

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MAKE MERRY WITH THE GLOWBAL COLLECTION

Celebrate the most wonderful time of the year with stand-out dining experiences

Vancouver, BC (November 24, 2011) – Hark all ye holiday revellers: This Yuletide season, all seven restaurants within The Glowbal Collection – glowbal grill steaks & satay, COAST, Sanafir, Italian Kitchen, Trattoria, SOCIETY and Black+Blue – are bestowing on guests the gift of delicious holiday feature menus, perfect for large party gatherings (of eight or more).

The three-course, prix-fixe festive lunch and dinner menus are available to suit a variety of budgets and tastes. From Turkey Scallopini to Winter-Spiced Tuna Niçoise, Paella Valencia to Surf and Turf Platters featuring Beef Tenderloin and Lobster Thermidor, and sweet selections for dessert, such as Eggnog Crème Brûlée, the dishes are guaranteed to have guests saying, “Oh, night divine!”

Unwrap the full menu details for each restaurant below…

And it’s never too early to solidify New Year’s Eve party plans! Be on the look-out for happenings at The Glowbal Collection restaurants, HERE.

The Glowbal Collection and Union Gospel Mission: Table for 2000, December 20
Glowbal Group is happy to partner once again with the Union Gospel Mission for its 3rd annual ‘Table For 2000′ Christmas Dinner on Tuesday, December 20. Glowbal Group chefs, staff and volunteers will be on-hand to serve a festive, gourmet Christmas dinner with all the trimmings to residents of the Downtown Eastside.

The event takes place at Union Gospel Mission from 4:00 pm to 7:00 pm. Journalists are welcome. Planning a live broadcast? A heads-up is appreciated to Laura Serena.

The Glowbal Collection Unveils New Website
The Glowbal Collection recently unveiled a brand new website, chockfull of videos, food and drink recipes, upcoming promotions, chef profiles, and much more. See what’s new at glowbalgroup.com.

About The Glowbal Collection
The Glowbal Collection is comprised of seven restaurants: glowbal grill steaks & satay, COAST Restaurant, Sanafir, Italian Kitchen, Trattoria Italian Kitchen, SOCIETY Dining Lounge, Black+Blue; and two lounges: AFTERglow and O Lounge. The energy, bustle and allure of these celebrated Vancouver restaurants are what most people notice first. In addition, flawless service, exquisite wine lists, and some of the most inventive, celebrated cuisine in Vancouver define every restaurant in the collection. glowbalgroup.com.

Make your reservations online at glowbalgroup.com.

Check out The Glowbal Collection blog for the latest news on all the restaurants at glowbalgroup.com/blogs/.

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THE CHILEANS ARE COMING

The Vancouver Playhouse International Wine Festival is one of North America’s largest celebrations of wine, and in 2012, from February 27 to March 4, the theme country is Chile!
With 35 visiting Chilean wineries, 500 Chilean wines, and over 10 festival events, Wines of Chile is ready to present their best to the wine world at the Festival, which sees more than 25,000 people attend every year.

Chile’s amazing viticultural range, unique varietals like Carmenere, seafood friendly wines, sustainable commitments and world renowned winemakers make it a country festival attendees will never forget.

For those who might not know about Chile, the country is made up of many diverse regions that in their sum equate to a viticultural paradise! Vineyards are long established throughout this long, thin country, and while warm weather is a part of Chile’s appeal, it is the proximity to the Pacific Ocean and the Andes Mountains that is the major climate factor. Both the ocean and the high mountains are sources of cool air for the vineyards, especially at night, creating ideal temperature shifts for growing grapes.

Today, Chile is a first-class international producer of fine and affordable wines. Highlights are delicious Sauvignon Blanc, Chardonnay, Pinot Noir, Syrah, Merlot, Cabernet Sauvignon, and of course, Carmenere, with a special history in Chile.

Like Vancouver, Chile is based along the Pacific Ocean, and in both countries people regularly enjoy local seafood. Wines from Chile, with their balanced acidity and juicy fruit, make perfect pairings to a coastal palate’s menu.

The Chilean wine industry aims to become the number one producer of sustainable and diverse premium wines by 2020, and Chile’s winemaking capacity is strong. Chilean-born winemakers have travelled the world to hone their skills, and many internationally trained winemakers now reside in Chile, bringing with them expertise from places like Australia, California, France and New Zealand. They join the internationally regarded rock stars of their industry, including Aurelio Montes, Eduardo Chadwick, Alvaro Espinoza and Miguel Torres Jr., who will showcase their knowledge at Festival events.

For western Canada, Wines of Chile will make 2012 a year to remember.

ABOUT THE PLAYHOUSE WINE FESTIVAL
The Vancouver Playhouse International Wine Festival, Canada’s premier wine show, will run from February 27 to March 4, 2012. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. In 2012, the Theme Region will be Chile and the Global Focus, Cabernet(s). The Festival features a week of special events including the Bacchanalia Gala Dinner + Auction, wine seminars, wine minglers, winery dinners, and lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and Festival partners; and raise funds for the Vancouver Playhouse Theatre Company. Since its inception in 1979, the Festival has raised over $7.5 million to enable Western Canada’s leading theatre company to mount 229 productions and develop extensive community outreach and educational programs.

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‘TIS THE SEASON – PORTFOLIO GIFTING IDEAS

This year, consider holiday gifts that deliver a big return on investment. Whether for friends and family, or your best clients, our wine gifts provide options for all.

Portfolio Collector Magnums
Add to your assets this holiday season with unique and hard to find large format Magnums including:
Portfolio 2009: Magnum 1.5L – $100
Portfolio 2009: Dbl Magnum 3L – $200

Diversified Gift Packs
The best way to introduce family and friends to Laughing Stock wines. A selection of Chardonnay, Blind Trust Red, and Portfolio, guaranteed to impress even the most discerning taster.
3 bottle Diversified Gift Pack – $100
6 bottle Diversified Gift Pack – $200

Portfolio Collector’s Series Library Release
How has your Portfolio performed? A collector’s edition 3-yr vertical of the award winning 2006, 2007, 2008 vintages of Portfolio-our flagship Bordeaux blend.
3 bottle Portfolio Vertical – $150
6 bottle Portfolio Vertical in wooden display box – $350

Customize Your Order
Gift Card enclosure
Provide us with your message and we will take care of the rest.
Customize your gift with your company logo
We can assist in sourcing gift packaging with adequate lead times.

For personalized gift order assistance, call 250.493.8466 or email info@laughingstock.ca. Or order online to purchase wines.

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ANOTHER EARLY START FOR THE BC ICEWINE HARVEST

(Kelowna, BC) Mere days after completion of the BC grape harvest, the 2011 Icewine harvest began. Once again, this marks one of the earliest starts to the Icewine harvest in BC, with the first grapes being picked on November 19, second only to the November 5 harvest in 2003.

Icewine has been recognized as one of Canada’s signature wines ever since the first vintage at Hainle Vineyards in 1974. This year, twenty-six wineries expressed interest in picking the “liquid gold” for an expected 875 tons, the most tonnage ever projected for BC Icewine.

The first 2011 Icewine grapes were brought in by Summerhill Pyramid Organic Winery between 9:30 pm November 19 and 12:30 am November 20, as the temperatures hovered between -9°C (15.8°F) and -11°C (12.2°F). Winemaker Eric von Krosigk notes that they brought in a total of 5.5 tons of Riesling at 37 Brix and that there are still 17 acres of fruit awaiting the next cold snap, including Riesling, Chardonnay, Pinot Noir, Zweigelt, Syrah, and Merlot. General Manager Ezra Cipes stated that it was “great to get some berries off this early in the season, but we were worried about the temperature rising as the clouds rolled in, so we only got a small portion of our harvest off in this first round. The quality is excellent with vibrant acidity that will balance the sweetness and make for a most elegant finished wine.”

Thus far, only a handful of wineries have started their Icewine harvest, while the remainder wait for a prolonged, deep freeze that may not arrive until December or January.

To keep up-to-date on the harvest, follow @winebcdotcom, #BCHarvest2011 and #Icewine2011 on Twitter.

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CHEF CECCONI CROWNED 2011 CHOWDER CHOWDOWN CHAMPION

SUMMERLAND, BC – NOVEMBER 25, 2011 –Winning over the palate of a panel of esteemed judges, Chef Paul Cecconi of Local Lounge • Grille claimed the prestigious title of Vancouver Aquarium’s fourth annual Ocean Wise Seafood Chowder Chowdown Champion on November 23, 2011.

“I’m incredibly honoured to have won this year’s Ocean Wise Chowder Chowdown. It’s fun and inspiring to have these friendly culinary competitions with Chefs I’ve known for years, particularly when they support a good cause,” said Chef Paul Cecconi, Local Lounge • Grille. “I began practicing an ocean-friendly seafood philosophy as a chef at the Four Seasons Hotels in Vancouver and Sydney over a decade ago and at Local we’ve been an enthusiastic Ocean Wise partner since opening in 2009. Living and working by the lake really brings home the value of this.”

“It was a difficult decision for the judges this year but they unanimously agreed the delectable combination of smoked Ocean Wise Out

Landish oysters with parsnips, squash and brown butter bread crumbs in chef Paul Cecconi’s chowder was the well deserved winner of this year’s Vancouver Aquarium Ocean Wise Chowder Chowdown,” said Mike McDermid, Ocean Wise partner relationship manager. “Year after year, chefs make a culinary prouesse by creating unique and creative recipes highlighting the very best of Ocean Wise’s sustainable seafood options.”

For this fierce but friendly competition, 12 of British Columbia’s top chefs served up hearty samples of their delicious creations to hungry judges and to a sold-out crowd of over 550 guests in hopes of being recognized for their sustainable chowder-making prowess. Each mouth-watering Ocean Wise chowder was paired with a thirst-quenching local craft beer to highlight its flavor profile.

This year’s panel of distinguished judges included Ocean Wise founding partners chef Robert Clark and Albion Fisheries’ Guy Dean, along with Canada’s first certified cicerone (aka beer sommelier) Chester Carey, food editor Jamie Maw and Sid Cross from The Chef’s Table Society of B.C. Presiding over the night was CTV’s Michael Kuss as emcee, while the crowd enjoyed live music by Ocean Wise music ambassadors Mindil Beach Markets.

As Executive Chef at Local Lounge • Grille, Paul focuses on seasonal products meeting with local suppliers throughout the season – from seed selection through to harvest – in sourcing fresh produce for their kitchen. Paul is committed to excellence in gastronomy and wine, holding his advanced WSET certificate, and mentoring other young chefs in their culinary journey to achieve Red Seal certification.

“We’re proud to participate in fundraisers like the Aquarium’s gourmet chowder competition. Being located on Lake Okanagan is a daily reminder of the importance of fish friendly practices. This mirrors the approach we have at Local Lounge • Grille, where Local isn’t just a name it’s our state of being. Our kitchen naturally sources local ingredients and offers 100% Ocean Wise seafood,“ said Christa-Lee McWatters Bond, Cofounder. “We’re thrilled that Paul has been honoured with another charity culinary award. His innovative use of parsnip puree rather than pure cream for the Smoked Oyster Chowder base and an ‘oyster bacon’ garnish of smoked oysters in brioche breadcrumbs, gave his chowder a uniquecreamy, earthy flavour, which I think made it really stand out from the rest. We’re adding this delicious dish to our winter menu and I look forward to the customer feedback!”

ABOUT LOCAL LOUNGE • GRILLE
Situated on beautiful Lake Okanagan, Local Lounge • Grille features a relaxed atmospherethat offers an upscale casual dining menu with cuisine inspired by locally grown and sustainable ingredients. Executive Chef Paul Cecconi tours the scenic Okanagan Valley local farms and markets to source the freshest ingredients available for his seasonally inspired menu which is all about TASTE. For the complete epicurean experience guests can select from more than One hundred BC VQA wines, numerous local craft beers, and an assortment of classic cocktails all from a diverse mix of Grille, waterside patio or lounge seating options. Savour the moment – at Local it’s not just our name it’s a state of being. Visit: thelocalgroup.ca

ABOUT OCEAN WISE
Vancouver Aquarium’s Ocean Wise program—a nationwide sustainable seafood initiative—works closely with restaurants, markets and suppliers to help them sell seafood that has been harvested in a sustainable manner. The continued success of Ocean Wise month and the Ocean Wise Chowder Chowdown help raise awareness for sustainable seafood and conservation initiatives across the nation.

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TALES OF THE COCKTAIL® ANNOUNCES 2011 COCKTAIL APPRENTICE TEAM

A team of twelve bartenders from across Canada and the United States will serve as the second Tales of the Cocktail® on Tour Vancouver Apprentice Team.

NEW ORLEANS, LA — November 17, 2011 – Tales of the Cocktail® is proud to once again bring the Cocktail Apprentice Program to Tales of the Cocktail® on Tour Vancouver with a talented group of enthusiastic Canadian mixologists. This group of twelve bartenders will work alongside some of the world’s most renowned cocktail experts during the four-day mini-festival being held February12 through 15, 2012 at Vancouver’s Fairmont Pacific Rim Hotel.

“I’ve been a big fan of Canadian Bartenders for a long time, this year’s class definitely walks with a swagger, and that, makes me smile.” said Paul Tuennerman, Cofounder of Tales of the Cocktail®.

The Tales of the Cocktail® on Tour Vancouver Cocktail Apprentice Class of 2012:

Team Leaders

John Deragon
New York, New York, USA

Jeff Grdinich
Boston, Massachusetts, USA

Don Lee
New York, New York, USA

Leo Robitschek
New York, New York, USA

Mike Ryan
Chicago, Illinois, USA

Eric Simpkins
Atlanta, Georgia, USA

Senior Cocktail Apprentices:

Trevor Kallies
Donnelly Group
Vancouver, Canada

Maggie Meskey
Salt of the Earth
Pittsburgh, Pennsylvania, USA

Adam Robinson
The Bent Brick
Portland, Oregon, USA

Jonathan Smolensky
Hawksworth Restaurant
Vancouver, Canada

2012 Cocktail Apprentice Class:

Evelyn Chick
Uva Wine Bar
Vancouver, Canada

Taylor Corrigan
Origin Restaurant and Bar
Toronto, Canada

Rebecca Davis
CHARcut Roast House
Calgary, Canada

Justin Taylor
YEW Restaurant and Bar Four Seasons Hotel Vancouver
Vancouver, Canada

Michael Webster
The Drake Hotel
Toronto, Canada

Donnie Wheeler
CIN CIN
Vancouver, Canada

The Vancouver Cocktail Apprentice Program received a large number of entries, consisting of well-qualified applicants. Each of the ten returning and first year cocktail apprentices in the 2012 Vancouver class was selected based on cocktail recipe submissions and answers to a series of questions indicating their level of experience in the industry.

Team leaders John Deragon, Jeff Grdinich, Don Lee, Leo Robitschek, Mike Ryan and Eric Simpkins will lead the 2012 Vancouver Cocktail Apprentice team. Each leader is an apprentice leader with a comprehensive understanding of all elements of the program.

For more information about the Cocktail Apprentice Program (CAP) as well as bios for the 2012 CAP team, visit TalesoftheCocktail.com

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FISHERMEN HELPING KIDS WITH CANCER HERRING SALE

When: Saturday, December 3rd and Sunday, December 4th from 7:00 am – 4:00 pm or until sold out!
Where: South end of Trites Road in Steveston, Richmond, BC (12740 Trites Road) http://mapq.st/rLcGJM
Price: $10 for a 20 lb bag or bring your own bucket.
Payment: Cash only please.
To volunteer: Email fhkwcvolunteer@gmail.com with your availability!
Event updates: Visit us on Facebook – Fishermen Helping Kids With Cancer

Countdown to Tales of the Cocktail Begins

BC Brew — Fri, 18 Nov 2011 21:05:56 +0000

^ Tales of the Cocktail team at Xi Shi cocktail lounge (L-R) Michelle Dunnick, Melissa Young, Ann Tuennerman, Neely Hannah, Christina Gaspari Sudderth.

On Tuesday, Tales of the Cocktail co-founder, Ann Tuennerman, and her New Orleans team kicked off the countdown to Tales of the Cocktail on Tour Vancouver 2012 at the Xi Shi cocktail lounge in the Shangri-La Hotel. In less than 90 days, the first international satellite event of the world’s premier cocktail and spirits festival returns for its second time and will become a permanent annual fixture in our city.

A component of TOTC is the Cocktail Apprentice Program where talented bartenders are given an opportunity to further develop their bartending skills with some of the world’s most influential mixologists. They also gain experience working on large-scale events, which they may not normally encounter in their daily work. The bartenders chosen for the new Vancouver apprentice class are Evelyn Chick (Uva Wine Bar), Taylor Corrigan (Origin Restaurant and Bar, Toronto), Rebecca Davis (CHARcut Roast House, Calgary), Justin Taylor (YEW), Michael Webster (The Drake Hotel, Toronto), and Donnie Wheeler (Cin Cin). Vancouver’s Trevor Kallies (Donnelly Group) and Jonathan Smolensky (Hawksworth Restaurant) return as Senior Cocktail Apprentices.

^ The Beaver, the Dragon and the Bulldog – an original punch made especially for the TOTC reception by the Shangri-La’s Lead Bartender, Jay Jones.

Each TOTC festival features an official cocktail chosen via competition. Tales of the Cocktail on Tour Vancouver 2012 will showcase punch, a drink brought to England from India by sailors and British East India Company employees in the early 17th century. Derived from panch, the Hindu word for five, punch was originally made from five ingredients: alcohol, sweetener, citrus juice, water, and tea or spices; wine or brandy was used as a base. However, when Jamaican rum came into use in the mid-1600s, the modern punch was born.

After sampling more than 50 submissions from working Canadian bartenders, the TOTC judges selected Roaming Buffalo Punch from Chambar’s Jacob Sweetapple as the Tales of the Cocktail on Tour Cocktail Competition winner. Runner’s up were Katie McDonald of Victoria’s Veneto Lounge with her Helen’s Punch and Hawksworth Restaurant’s Jonathan Smolensky with his Homesteader’s Punch.

^ Chambar’s Jacob Sweetapple explains the inspiration behind his winning punch.

Roaming Buffalo Punch

500ml Roasted Almond infused Buffalo Trace Bourbon
200ml Barrel Aged Cointreau
200ml Remy Martin VSOP
50ml Angostura Orange bitters
200ml House made Falernum syrup (using maple)
750ml Jamaican ginger beer
100ml Fresh lemon juice

Combine all the ingredients into a large punch bowl also using a large block of ice. Garnish with dehydrated slice of orange and lemons, star anise, cloves and cinnamon sticks

In addition to extending the festival by a day, Tales of the Cocktail on Tour Vancouver 2012 will introduce cocktail pairing dinners, more tasting rooms and seminars, and 14 American craft distillers whose products are not currently available in Canada. It offers a taste of what’s in store at the 10th Anniversary Tales of the Cocktail in New Orleans, July 25-29.

Tales of the Cocktail on Tour Vancouver 2012
February 12-15, 2012
TalesoftheCocktail.com

Autumn PR Collection

Editor — Thu, 17 Nov 2011 11:55:26 +0000

(Image by: Mila Zinkova)

Michel Roux launches ‘Desserts’ at Thierry; Acclaimed Cibo Trattoria to open for lunch during the month of December; Marquis Wine Cellars’ annual Sparkling Sale-Abration; Advance tickets to Vancouver Playhouse International Wine Festival on sale November 22nd; Toast holiday traditions at Hart House on Deer Lake; Sweetapple Wins Tales of the Cocktail® on Tour cocktail competition; Chef Dale MacKay to open ensemble Tap early in December, 2011; Maker’s Mark Bourbon Bittered Sling Bistro dinner; British Columbia Hospitality Foundation helps beleaguered former editor and awards scholarships to promising students; An Evening with Michael Schratter In support of Child and youth mental health programs

UNE GRANDE REUNION

Stars Rising at Thierry for Launch of Chef Michel Roux’s New Opus — ‘Desserts’

Vancouver, B.C. – On December 7th at 7:00 p.m., chef Thierry Busset will welcome chef Michel Roux chez Thierry to celebrate the launch of chef Roux’s most recent cookbook, ‘Desserts’.

Although Michel Roux is best known for his exquisite Thames-side restaurant, The Waterside Inn, which recently celebrated 25 years of Michelin three-star status, his other true passion is dessert. Of course, the sweet courses are also the raison d’être for chef Busset, who worked alongside Roux at London’s iconic Le Gavroche.

The fête will feature creations inspired by ‘Desserts’ and chef Busset’s own confections, along with bubbly and a signed copy of the book.

HOW TO PURCHASE
TICKETS ARE $75 PER PERSON. Inclusive of reception food and wine, and a signed copy of ‘Desserts’. Call Barbara-jo’s Books to Cooks at 604-688-6755. www.bookstocooks.com

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ACCLAIMED CIBO TRATTORIA TO OPEN FOR LUNCH DURING THE MONTH OF DECEMBER

Vancouver, BC (November 15th, 2011) — For the first time since opening in 2009, Cibo Trattoria is pleased to announce we will be offering lunch service Monday through Friday from December 1 – 30. Patrons will now be able to enjoy Executive Chef Neil Taylor’s rustic Italian cuisine from 11:30 a.m. – 3:00 p.m. in our cozy, yet vibrant dining room. Neil’s seasonal and farmer driven cuisine will delight all palates with an a la carte menu, or a three course prix fixe for just $32.00 that also includes coffee or tea.

Bookings are available for groups of 2 to 50 and can be made by calling David Fert at 604-604-9750, or reserve online at www.opentable.com.

Come celebrate and make lunch a truly memorable occasion!

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MARQUIS WINE CELLARS’ ANNUAL SPARKLING SALE-ABRATION

Champagne Price Rise Expected! Time for Marquis Wine Cellars’ Annual Sparkling Sale-Abration

Vancouver, BC – Champagne is expected to go up in price in the New Year as grape prices increase in the region but throughout the entire months of November and December, 2011, Marquis Wine Cellars is offering Champagne and sparkling wine at sale at reduced prices. It is definitely the right time to stock up on Champagne!
Sale items include the following:

Moët & Chandon Impérial NV                      Regular Price $65.00              Reduced Price $60.00
Veuve Cliquot Brut NV                                   Regular Price $69.00              Reduced Price $64.00
Chandon Blanc de Noir                                  Regular Price $27.90               Reduced Price $24.90
Krug Grand Cuvée Brut NV                           Regular Price $255.00            Reduced Price $230.00

All additional Champagne, not at the reduced prices, will receive a 5% discount when 6 or more bottles are purchased and a 10% discount when 12 or more bottles are purchased. Mixed cases of Champagne and sparkling are welcome and free delivery can also be arranged.

The sale and reduced prices are in effect from Tuesday November 1st until the end of business hours on Thursday, December 31st – just in time for New Years! To sample some of the beverages visit Marquis Wine Cellars on November 12th for a free Champagne & Sparkling wine tasting 12th from 1:00 to 4:00.
Marquis Wine Cellars is located at 1034 Davie Street, Vancouver, BC. For additional information on reductions please visit the website at www.marquis-wines.com. Contact Marquis Wine Cellars by email at info@marquis-wines.com or call 604.684.0445.

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ADVANCE TICKETS FOR THE VANCOUVER PLAYHOUSE INTERNATIONAL WINE FESTIVAL ON SALE NOVEMBER 22nd, 2011

Reduced prices available for IFT, Gold Pass and Salud Chile Theme Region Pack

November, 2011, Vancouver, BC – On November 22nd the Vancouver Playhouse International Wine Festival will release advance tickets to the 2012 Festival. The tickets will offer wine-savvy consumers an opportunity to purchase discounted Festival packages and International Festival Tasting tickets in advance of the official ticket release date on January 10th, 2012.

The advance ticket release offers an incredible opportunity to access the International Festival Tasting, which will look out to the spectacular backdrop of the mountains of the North Shore for the first time in Festival history. Advance tickets will also be available to two of the Wines of Chile Theme Region events as part of the Salud Chile Pack. Surrounded by sea and mountains, Chile offers an incredible diversity of terroir and a broad range of grape varieties. From crisp Sauvignon Blanc to lush Chardonnay, zippy Riesling or fragrant Viognier, juicy Merlot or classic Cabernet, festival goers will have the opportunity to sample these and many more.

Of the advance tickets that will be released, the Gold Passes and Salud Chile Packs are sure to be the most popular. 1000 advance tickets to the International Festival Tasting Room will also be available for the Thursday, Friday and Saturday evenings. The 2012 Festival is expected to entertain and educate over 25,000 thirsty wine enthusiasts to the tune of 181 wineries, 15 countries, 30,000 bottles of wine and 64 events in 7 days.

Tickets will be available by phoning the Festival box office at 604-873-3311 or toll free at 1-877-321-3121 or in person at Playhouse Theatre Box Office (601 Hamilton Street, Vancouver). Internet sales are available for International Festival Tasting events only at www.playhousewinefest.com.

AVAILABLE ADVANCE TICKETS:

INTERNATIONAL FESTIVAL TASTING
Thursday, March 1st, 2012
Friday, March 2nd, 2012
Saturday, March 3rd, 2012
7:00PM to 10:00PM
Vancouver Convention Centre West

For the first time ever the International Festival Tasting will look out onto the mountains of the North Shore and the Pacific Ocean thanks to the addition of Ballroom D at the Vancouver Convention Centre West. Centre stage will be the remarkable winemakers from the 2012 Theme Region of Chile and this year’s Global Focus, Cabernet(s). This year’s International Festival Tasting will once again be organized by country, allowing oenophiles easy access to wines of the world.

Advance ticket price $85 (includes HST and ticket service charges)
Regular ticket price $95 (includes HST and ticket service charges)

Highlights of the 2012 IFT
The Cabernet(s) Wine Tasting Station will engage with connoisseurs and the curious thanks to samplings of various Cabernet Sauvignons and Cabernet Francs—and blends thereof—from around the world, poured by experts from the International Sommelier Guild. Regional Tasting Stations will take visitors through a series of sommelier-assisted wine flights highlighting the unique regional terroirs of Australia, British Columbia, New Zealand, South Africa, or the South of France. Also included in the price of each ticket is the opportunity to shop at the Festival Tasting on-site BC Liquor Store, where wines from each presenting winery will be available for purchase – a unique and rare opportunity!

GOLD PASS
Enjoy VIP treatment with the Festival Gold Pass, which offers incredible access to the Festival. Sample an assortment of premium bottles thanks to the helpful guidance of sommeliers and enjoy some early light bites in the before hitting the tasting floor. This pass includes three evenings in the International Festival Tasting Room (with priority access), two afternoons at the Trade Tasting sessions where you’ll rub elbows with Vancouver’s top sommeliers and restaurant owners, admission to the exclusive Curtain Raiser VIP reception on March 1st and weekend entry to the exclusive Gold Pass Tasting Lounge which opens at 5:30PM (well before the IFT).

Advance ticket price $425 (includes HST and ticket service charges)
Regular ticket price $460 (includes HST and ticket service charges)

SALUD CHILE PACK
Enjoy an afternoon and two evenings of celebrations with the Salud Chile Pack: a taste and swirl sensation that will take you from the incredible Waldorf Hotel in East Vancouver to a ballroom in the Vancouver Convention Centre West. Cap your Chile experience off with a tour through the International Festival Tasting on your choice of Thursday, Friday or Saturday. Package includes:

Celebrate Chile
Saturday, March 3rd, 2012
12:30PM to 2:30PM
Vancouver Convention Centre West

Wines of Chile has tasked VCC Executive Chef Blair Rasmussen with the seemingly impossible task of creating a Chilean themed menu to pair with more than 70 Chilean wines. Chef Rasmussen will no doubt rise to the challenge and create some amazing synergies between our own Pacific Northwest cuisine and the wonderful flavours of Chilean dishes. Your challenge will be to try and figure out which wine and food pairing you love most!

Taste Chile
Tuesday, February 28, 2012
8:00PM to 10:00PM
The Waldorf Hotel

Kick off the festival with an evening of wine, food and music at the Waldorf Hotel. Let the venue take you back to 1947 while the wines bring you up to speed on what this exciting region has to offer. Despite nearly 500 years of winemaking, Chile’s wine industry is fresh, young, and boldly evolving to meet the needs of today’s consumers. Chilean styled canapés will pair wonderfully with the exceptional wines from more than 20 wineries while the beats of resident DJ El Garzita will set the mood.

International Festival Tasting
Also included in the price of the Salud Chile Theme Region Pack is an evening session in either the Thursday, Friday or Saturday International Festival Tasting.

Advance pack price $219 (includes HST and ticket service charges)
Regular pack price $249 (includes HST and ticket service charges)

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POURHOUSE LUNCH SPECIAL

A sandwich, a side and a glass of beer for $14

Sandwiches:
Beef Brisket with havarti on rye bread
Tuna melt with celery and cheddar
Pulled pork w/ BBQ sauce and coleslaw
Meatloaf with mozzarella and basil
Portobello mushroom with asiago and garlic aioli

Sides:
Split pea soup
Pomme frites
House salad

Beer:
White Bark Wheat Ale
Red Racer IPA
Crannog Organic Stout
Seasonal (add $1 for import)

For more info, visit: pourhousevancouver.com

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TOAST HOLIDAY TRADITIONS AT HART HOUSE ON DEER LAKE

November 15, 2011 (Vancouver, BC) – Enjoying fine food and wine is an essential part of celebrating the holiday season. Below please find a list of our seasonal culinary events at Hart House Restaurant.

Luncheon Buffet: Hart House’s seasonal Luncheon Buffet will run weekdays starting December 5th. Guests can enjoy traditional winter comfort foods including Roasted Turkey, Carved Country Ham, Root Vegetables, and Gingerbread Cake.

Christmas Day: Let us do the cooking. Patrons can focus on spending time with friends and family. Our traditional Christmas dinner menu features a perfect bird with all the trimmings.

New Year’s Eve: Kiss the old year goodbye and ring in the new with a memorable New Year’s Eve dinner at Hart House. The dinner features a 3-course menu for early birds, and a decadent 5 courses for guests at the later seating.

Reservations are required for all seasonal events at Hart House. Above prices do not include HST or gratuities.

Hart House at Deer Lake, 6664 Deer Lake Avenue, Burnaby

Luncheon Buffet
December 5-23 (weekdays only)
Two 2-hour seating (11:00am or 1:30pm)
$38 per person

Christmas Day Dinner
December 25, 2011
8 seatings (from 4:00pm to 8:30pm)
$62 per person

New Year’s Eve Dinner
Early Seating 5:30 or 6:00pm; Late Seating 8:30 or 9:00pm
Early Seating $62 per person; Late Seating $82 per person

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SWEETAPPLE WINS TALES OF THE COCKTAIL® ON TOUR COCKTAIL COMPETITION

Jacob Sweetapple will have his signature drink, Roaming Buffalo Punch, featured throughout Tales of the Cocktail® on Tour Vancouver 2012.

NEW ORLEANS, LA — November 15, 2011 – For years, Tales of Cocktail® has been challenging mixologists from around the world to create the flavor of each year’s festivities with the official cocktail. Now that Tales of the Cocktail® is taking its show again to Vancouver for the second year, they have challenged Canada’s best mixologists to create the official cocktail for this spring’s events. After sampling more than 50 submissions from Canadian mixologists, the panel of judges selected Jacob Sweetapple’s Roaming Buffalo Punch as the official cocktail of Tales of the Cocktail® on Tour Vancouver 2012.

This year, bartenders were asked to punch it up and create a punch with the traditional five ingredients: liquor, sugar or sweetening agent, citrus juice, tea (or other spice) and water. Punch was derived from the Hindu word for five and was most of the popular drinks in England and its colonies by the end of the 17th century.

Sweetapple, originally from Byron Bay, Australia, knew that bartending was for him at a young age. He is currently shaking it up behind the bar at Chambar, as the bar manager in Vancouver. In addition to having his cocktail featured throughout the festival, Sweetapple will also receive an event pass to Tales of the Cocktail® on Tour Vancouver 2012.

“I have always had a tremendous appreciation for both Bourbon and Vancouver. It’s a pleasure to see that Jacob has brought those both together in an innovative, well crafted, cocktail,” said Paul Tuennerman, Cofounder of Tales of the Cocktail®.

Two other finalists were recognized for creating exemplary cocktails. Katie McDonald (Veneto Lounge – Victoria) finished second with her Helen’s Punch and Jonathan Smolensky (Hawksworth Restaurant – Vancouver) finished third with his Homesteader’s Punch. Smolensky was also the winner of the 2011 Official Cocktail Competition with his Dalhousie Cocktail. All entries were submitted online and were judged by a panel that included, Wayne Curtis, Eric Simpkins, Charlotte Voisey and David Wondrich.

Roaming Buffalo Punch Recipe:
500ml Roasted Almond infused Buffalo Trace
200ml Barrel Aged Cointreau
200ml Remy Martin VSOP
50ml Angostura Orange bitters
200ml House made Falernum syrup ( using maple )
750ml Jamaican Ginger beer
100ml Fresh Lemon juice

Directions:
Combine all the ingredients into a large punch bowl also using a large block of ice. Garnish with dehydrated slice of orange and lemons, star of anise, cloves and cinnamon sticks

About Tales of the Cocktail® on Tour Vancouver
Tales of the Cocktail® is taking its show on the road once again for Tales of the Cocktail® on Tour Vancouver. This February we’ll return to our home away from home for three days of seminars, tastings, special events and more, each featuring some of the biggest names in mixology from around the world. Join us February 12-15 as we dive deep into the cocktail culture of Vancouver and sample a taste of what’s in store at the 10th Anniversary Tales of the Cocktail® this summer in New Orleans.

About Tales of the Cocktail®
Tales of the Cocktail® is the world’s premier cocktail festival, bringing together the most respected minds on mixology for five days of cocktails, cuisine and culture. Held annually in New Orleans, this international event has something for cocktail professionals and enthusiasts alike with a spirited schedule of seminars, dinners, competitions and tasting rooms where brands showcase their latest products. Tales of the Cocktail® returns in 2012 for a historic milestone—its 10th Anniversary of rocking the cocktail world. Join the celebration July 25-29, 2012 and see how Tales of the Cocktail® only gets better with age.

For more information and tickets to the most spirited event of the year, visit TalesoftheCocktail.com.

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CHEF DALE MACKAY TO OPEN ‘ENSEMBLE TAP’ EARLY IN DECEMBER 2011

- passing his good fortune forward with a sneak-preview fundraising party

November 15, 2011 – Vancouver, BC – Top Chef Canada Winner Dale MacKay, best known for his precision execution and presentation of technical French cuisine is opening a second restaurant in downtown Vancouver during the first week of December, 2011. As the name implies, ensemble Tap promises icy cold fresh beer on tap – no less than a dozen of the 40+ world titles on the menu. The lunch and dinner food menus are decidedly ‘un-fancy’, but predictably extraordinary and beyond comforting. “I’ve always dreamed of opening a world-class pub-style restaurant where I can go after work or on my day off to watch a game, and order a sleeve of extraordinary beer and the best comfort food imaginable,” says Chef MacKay.

To celebrate his good fortune and to pass some of it forward, Chef MacKay is throwing a sneak-preview grand opening party December 5th, to raise funds and awareness for Vancouver’s Boys Club Network and to provide financial assistance to young men and women pursuing the culinary arts. The $150 ticket price includes cocktail reception, stand-up (menu sampling) dinner, live entertainment and a small but fabulous silent and live auction. For information, or to be put on the invite list, call 604.569.1770, or send an email to events@ensemblerestaurant.com.

Chef MacKay is excited about spreading his culinary wings and showing a side of himself that his culinary career thus far has not encouraged, or in fact permitted. “My Chef de Cuisine at ensemble restaurant and bar, Brad Hendrickson and I have been talking about what constitutes the perfect pub-style restaurant, for years,” says MacKay. “My heart and my person will always be at ensemble restaurant, but I’ve always wanted to use what I’ve learned over the years cooking with Gordon Ramsay and Daniel Boulud, to create ‘ultimate’ timeworn tap-house favourites like chicken wings, meat pies, ribs, fish and chips, burgers and sandwiches. Big, comfortable food that guests can sink into with a fantastic beer or glass of wine. We hope to redefine comfort and pub-style food in much the same way the ensemble restaurant redefined fine dining.”

In assuming the role of Executive Chef of ensemble Tap, Hendrickson leaves the ensemble restaurant kitchen behind. He takes with him, an unflappable, uncompromising diligence that comes from working side by side with Chef MacKay and stepping in as head chef when MacKay was away competing in or doing appearances for Top Chef Canada. “My ideal for the food at Tap is to take classic pub-style fare and comfort food and be as diligent as we would be in a high-end restaurant kitchen. I love comfort food, especially sandwiches, and I believe there is a reason for the sentiment. I have cravings for comfort food and when I find a restaurant that does comfort well, I want everyone to know about it. I really look forward to ensemble Tap because it promises three of my favourite things – great food, great beer, and a modern-rustic atmosphere. That’s me in a nutshell,” says Hendrickson.

Highlights of the Tap menu are Chicken Wings (Hot, Asian), BBQ Pork Back Ribs (with Dale’s Top Chef Canada challenging winning BBQ spice), and Clams & Chorizo with Grill Bread. The dessert menu includes classic favourites like an old-fashioned Root Beer Float with creamy Vanilla Ice Cream.

Taps’ ‘feature tap’ pours a specially brewed, medium-light bodied ensemble Lager that Dale describes as “crisp, refreshing and light.” Five Canadian craft breweries are featured on tap and in tasters, with a dozen specially selected traditional and non-traditional Ales, Pilsners, Porters, a specialty Cider, and limited edition Seasonals. Another 30 or so bottles from Belgium, Germany, Denmark, Poland, China, Mexico, Spain, the USA and Canada, complete the beer line-up. Finish with a specialty bourbon menu, and excellent wines by the glass or bottle. “We chose breweries and wineries whose craftsmanship and attention to detail parallels how we feel about food. Not surprisingly, the beers and the wines pair beautifully with our menu items.”

Chris Cho (Cho), another MacKay school of diligence alumni, who designed and ran the bar component of ensemble restaurant and bar, will assume the General Manager role at Tap. Replacing Hendrickson as Executive Sous Chef at ensemble will be Ryan Mielty, former Executive Chef at Vancouver’s Pied à Terre restaurant, with ensemble’s Doug King ascending to Sous Chef.

“For me, this apparent departure from fine dining isn’t so drastic as it seems to some people. It’s about two things – being diligent in the kitchen no matter what it is you’re creating. And that means using our technical tool kit in a way that is not obvious like it is at ensemble restaurant. But, you can taste it and you can feel it, which is what matters. And two, it’s about respecting my team and rewarding them for their diligence and allowing them to grow in a way that is creatively and professionally fulfilling,” adds MacKay.

About ensemble Tap
Located at 990 Smithe, near Burrard in downtown Vancouver – one articulated city block east of ensemble restaurant and bar. ‘Industrial country’ best describes Chef Dale MacKay’s vision for his new restaurant. A 35-foot long, raw-edge bar crafted from two large slabs of reclaimed fir, hide-covered banquettes, galvanized barn lights, corrugated metal surfaces, enameled speckleware, and wide-plank flooring – juxtaposed by 16 flatscreen televisions, sleek amenities and contemporary furnishings – imply comfort and cool at once. A 40-seat mezzanine and private party area above the keg cooler, overlooks the bar and 90-seat main floor dining area. A modern kitchen, retrofit for catering, allows MacKay to fulfill the many private and corporate catering requests that the ensemble restaurant kitchen will always be too intimate to accommodate. Chef/Owner Dale MacKay, Executive Chef Brad Hendrickson.

Service daily from 11am-midnight
40-seat mezzanine for private parties – dinner or reception style.
Offsite catering – residential and corporate.
Capacity: 130 for dinner. 200, reception style.
Walk-in. Reservations for parties of eight or more only.
Dress: Casual

About Chef Dale MacKay
Chef MacKay’s resume, like his culinary style, is condensed and flavourful. Highlights include time spent as a private chef in Italy; as Executive Chef at an exclusive BC resort; protégé to Chef Gordon Ramsay at his restaurants in Tokyo, New York, and London; then most recently, as Executive Chef of Lumière, Vancouver’s Five Diamond, Four Star, Relais Gourmand establishment managed by New York Chef Daniel Boulud’s Dinex Group. At the age of 27, MacKay made culinary history as the youngest Grand Chef Relais & Chateaux in the world.

In May of 2011, MacKay opened his own establishment, ensemble restaurant and bar, an 80-seat modern French restaurant on the residential edge of downtown Vancouver’s shopping and entertainment district. In July, 2011, he was voted Canada’s Top Chef, by the judging panel of Food Network Canada’s inaugural season of Top Chef Canada, which aired nationally (MacKay made history once again when the 13-episode series became the highest rated program in network history). In December, 2011 MacKay will open ensemble Tap a 130-seat pub-style restaurant. When Chef MacKay is not in the kitchen or on the floor at ensemble, he and his son Ayden keep busy doing homework, exploring city restaurants, and visiting family and friends. MacKay is committed to passing his good fortune forward, mentoring at-risk youth, and working with aspiring young chefs.

Visit the ensemble Tap webpage to sign up to receive updates and opening news, and also the new ensemble Tap Facebook and Twitter pages.

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MAKER’S MARK BOURBON BITTERED SLING BISTRO DINNER

Bittered Sling Bistro’s “Marker’s Mark Bourbon” competition continues with Arthur Wynne, lead bartender of Cascade Room and hot-shot apprentice on November 22 2011.

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

Location – Legacy Liquor Store’s Harvest Table
Time – 7:00pm – 9:30pm
Date – November 22 – Arthur Wynne, The Cascade Room @arthurwynne
Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity)

Menu – Hors d’oeuvres, appetizer, principal, dessert, 4 cocktails + seminar tasting (vegan option available for guests with dietary restrictions; no other modifications will be permitted).

Hors d’Oeuvres*
Oyama Schinkenspeck wrapped Farmhouse brie cheese with celeriac purée and tarragon
Crispy macaroni and aged cheddar cheese balls with smokey tomato dip

Menu*
Sablefish boudin, quince mostarda, smoked pepper duck yolk, sea lettuce – sesame crisp
Makers BBQ pork shoulder, Farmhouse cheddar spoonbread, apple, fennel and pumpkin seed slaw, wild mushroom jus
Raw coca and coconut chocolate terrine, caramelized pineapple mousse
salted caramel crunch

*Vegan option available

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BRITISH COLUMBIA HOSPITALITY FOUNDATION HELPS BELEAGUERED FORMER EDITOR

November 10, 2011 (Vancouver, BC) – The British Columbia Hospitality Foundation (BCHF) is continuing in its mission to provide financial support to members of the hospitality community who are having difficulty making ends meet due to extraordinary health crises.

Its most recent beneficiary is Teresa Evans, who worked as a publisher and editor in the BC hospitality industry for 35 years. Teresa retired from her position as editor of the BC Restaurant News in 2001. Since that time she has faced numerous physical challenges and the associated medical expenses have become a significant burden. The BCHF presented Teresa with a $5,000 grant to assist with her accumulated expenses from the past two years.

If you would like to support the work of the BCHF by making an individual donation, or sign up a team to volunteer in a Tip Out To Help fundraising event, please visit www.tipouttohelp.com.

BRITISH COLUMBIA HOSPITALITY FOUNDATION AWARDS SCHOLARSHIPS TO PROMISING STUDENTS

November 10, 2011 (Vancouver, BC) – The British Columbia Hospitality Foundation (BCHF) has awarded a total of 17 scholarships to students enrolled in local hospitality-related education and training programs. The scholarships were presented at the Hospitality Industry Conference gala dinner held at the Fairmont Waterfront on Tuesday, November 8, 2011.

The scholarships were awarded in three categories.

Hospitality Program ( $1500 each ) Ten students were selected by their respective colleges as future leaders. The selection process was coordinated by Link BC. The scholarships included those named in honor of Lothar Heinrich, Richard Gibbons and Peter Toigo.

The Culinary scholarships ($1500) each were a new initiative developed in partnership with the Chef’s Table Society of BC. Individuals were nominated based on character as well as academic performance. The three winners were selected by a committee including Scott Jaeger and other members of Chef’s Table.

The Sommelier scholarships ($1200 each) also new this year, were created and funded by Okanagan Crush Pad Winery. 4 individuals received scholarships, 2 of whom were nominated by the International Sommelier Guild and 2 by Wine Spirit Education Trust.

For more info, visit: www.bchospitalityfoundation.com

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AN EVENING WITH MICHAEL SCHRATTER IN SUPPORT OF CHILD AND YOUTH MENTAL HEALTH PROGRAMS

VANCOUVER, BC – Join Michael Schratter on November 23rd for the Ride Don’t Hide Homecoming Dinner at CinCin Ristorante + Bar. Executive Chef Todd Howard will be preparing a four-course contemporary Italian culinary extravaganza that will include wine pairings donated by the Okanagan Crush Pad Winery.

Wednesday, November 23
CinCin Ristorante + Bar
1154 Robson Street, Vancouver

6:30pm – wine reception
7:30pm – 4 course dinner with wine pairings

Tickets $150 (including HST)
A charitable tax receipt for approximately $75 will be available.

For more information: www.ridedonthide.com/newsandevents

For tickets: click here

Hear some emotional stories and view slides from Michael’s 170-day Ride Don’t Hide global cycling adventure. There will also be an opportunity to bid on a fine selection of items in a live auction. All profits from this inspirational evening will go towards the Canadian Mental Health Association’s youth education initiatives.

Meatfest 3: A Carnivorous Odyssey

Jacob Galbraith — Mon, 14 Nov 2011 22:45:36 +0000

It is with no small amount of shame that I admit I seldom stray from the confines of whatever territory I call “home”. I haven’t yet been bit by the travel bug, though Disneyland was a real hoot when I was nine, and I generally prefer to hole up in my spare time and tinker with whatever I’m interested in. Sometimes, however, I get lured out of my cave, occasionally for adventure, other times just for a recommended dose of sunshine. My recent trip to Penticton for something called “Meatfest” qualifies as a proper adventure, complete with characters, feasting, and driving. Without a hobbit or wizard in our party, the journey didn’t quite fit within the Tolkien definition. Anthony Bourdain, on the other hand, would probably have enjoyed what went down.

Most drinking sessions populated entirely by line cooks are spent venting, laughing, and questioning why things are the way they are. On a night in the early part of October, three pints and a bunch of greasy eats later, Owen Lightly (Chef/Writer, Butter on the Endive) casually lobbed an invitation to attend something called “Meatfest” in Penticton. His girlfriend wasn’t exactly chomping at the bit to head to the Interior to do little else but eat meat and drink beer. The details were sparse at that time, only that it was a potluck style affair with an emphasis preparing parts of animals usually ground into a paste and served as hot dogs, or to dogs. All of this was set to miraculously take place on one of my days off.

The whole nose to tail program has been pretty hot for a few years, with chefs everywhere pushing the limits of their customers by putting the entire animal to use, guts and all. Classically it’s called “offal” (pronounced “aw-ful”), but it’s a shitty name for something so awesome. Perhaps it’s a trick the poor were playing on the wealthy: “Let them eat tenderloin, and we’ll have the brains and balls and all that other fun stuff”, or something like that. I was tasked with coming up with something that I could whip up at home, and at least fit in with the overall theme of the event. I acquired a pig’s trotter with the intention of braising it, stuffing it and frying it. I bluntly executed that concept with the grace of a keyboard cat, leaving the trotter in the oven while I did some bicep curls with some big brown bottles of beer. I returned to my project in a stupor, only to discover that I was either away for too long, or the oven was too hot. Regardless, Plan A was fucked (I turned it into a terrine!), and I needed a Plan B. The proposed stuffing was always going to be a Mortadella made with some Foie Gras, so I at least had that to go on. I had some experience with the process before, so I knew that it’s simple but tricky in terms of managing temperature all the way through. For the uninitiated, Mortadella is Italian lunchmeat made with lean pork, pistachios and back fat, carefully emulsified and poached until cooked through. I had never tried to make it with Foie, so I sobered up and did it the right way: nervously. All that tension and forehead sweat paid off; the Mortadella was a success and wouldn’t be a source of embarrassment at the pending meat bazaar.

The following morning, while loading up the party wagon (Owen’s mom’s Honda Civic), I learned the rest of the details: all of the submitted dishes were to be voted on by everyone in attendance, and that some people were going all out. Foie Gras Mortadella is nice and everything, but how would it fare against Jeff Van Geest’s “Heart of Darkness”, which was to be the heart of a recently hunted deer, stuffed with blood pudding, cooked sous vide, and grilled. That, is hardcore. Mine was lunchmeat. With that in mind, I decided to treat it as such and slice it up and make fried sandwiches with it. After all, it was a room full of cooks and enthusiasts. With my insecurity subdued for the time being, we buckled up and hit the road.

I’m from a village on Vancouver Island called Gold River, Owen hails from Gabriola Island, so we knew more about small towns than Bruce Springsteen has been teaching people for the last few decades. In modern city garb we tumbled out of the confines of the Civic and into a local pub. It was there that I realized that if I truly wanted to blend in with the locals I would need to purchase a camoflage tuxedo. The room was sparsely populated by tables of men getting ready to go and shoot things, hopefully not city things. I went with a BLT and a Guinness, not realizing that by ordering the latter I was letting the server know that I was indeed a “fancy boy”. We were all the way out in Princeton, eating lunch at a pub, and paying $9 for a fucking pint.

With lunch out of the way we were able to spend the rest of the ride marveling at the closeness of the mountains. It’s one thing to cower before a skyscraper, but that’s the work of men. Whatever made a mountain, let alone a range, becomes something worth considering when you and a friend a weaving through entire ranges of them, usually right beside a lazy river or on the edge of a cliff. It’s a slightly treacherous but beautiful drive to take. The roadside is mostly wild but occasionally features a home or strangely placed storefront. One sign had a sign on it that said, “New Sign Coming”, but most others featured promises of local produce at reasonable prices. When we reached Keremeos, that’s exactly what we found. It’s a strip of highway about one mile in length that is essentially a local fruit and vegetable gauntlet with produce stands on either side of the road that are seemingly identical in appearance and content. It was the beginning of fall, so each one prominently featured squash and apples, with the last of the stone fruit found in tiny bins, marked for sale. Everything was dirt cheap, due to abundance and the virtual non existence of transportation costs. One type of squash was coming in at 19 cents per/lb, most others were between there and a buck. The combined virtues of solitude, abundance of food, and unbelievable scenery were beginning to creep their way into my consciousness, taunting me to leave the city and enter a world where shoes kept mud off your toes and that’s it. It seemed so nice out there. Like you could build something of your own on a piece of land without the hassle of having to pay through your ass.

When we eventually made it to Penticton, the host city of Meatfest 3, it was nearly dark. It’s considerably more populated than every other town that we drove through on our way, but just as sleepy. Tumbleweeds would do well there, drifting across intersections while the locals politely wait their turn. I don’t know anything about the town, other than wine and wine related tourism are a big deal in the local economy. That season had ended, so we may well have been the only two strangers in the entire city. The whole thing was set to take place at a local institution called “The Elite Diner”, a place that has been dishing up bacon and eggs for a little over fifty years. This is when I had the opportunity to meet Stanley Zappa, Frank’s nephew, the primary organizer of Meatfest. The fact that he’s a Zappa bolsters what is obvious within seconds of meeting Stanley: he’s intelligent, open minded, creative, and charismatic. He’s contemplative but not to the point of inhibiting his ideas, which are plentiful, and thus we have the annual gathering dubbed Meatfest. He took us on a tour of the facilities, starting with a dining room that felt ripped out of early Tom Waits records; booths all over the place and a sizable bar in the center of it all with built in backless stools where regulars are supposed to be perched while they hunch over a cup of coffee and a slice of pie. The kitchen had likely been untouched since being built, aside from the little bar fridges that worked as the coolers for the line cooks. It was a big space, and the air tasted thick and faintly of the deep frier. The fridge, however, was massive and well kept, complete with meat hooks for whole carcasses. Sadly the hooks were unoccupied, and the fridge was full of the usual Sysco suspects. Stanley didn’t see potential wasted, he just saw potential, which is why he picked the Elite as the venue.

Before long, Owen and I were carrying glasses of wine around, meeting folks and getting our food ready for the imminent party. I started assembling my fried sandwiches, taking advantage of a flat top that must have been ten feet long. It was the only piece of equipment in there that seemed like it was cared for, probably because if it wasn’t in good shape, the whole place would have to shut down. Guy Fieri would be right at home standing by one of those things, catch phrases pouring out of that hole in the middle of his stupid goatee, gesticulating wildly as sweat and grease mingled on his forehead. That’s when Jeff Van Geest showed up with his entry, as well as the incredible display he planned on using: the previously mentioned “Heart of Darkness” was to be served on a huge chunk of bark, garnished with branches and pine cones, a couple of the deer’s feet (fur intact), with the final product to be skewered by the very arrow that felled the deer in the first place. It looked like someone went into the woods and cut a big square of it out, strapped it on a truck and drove it to the Elite. My humble sandwiches were to remain humbled in the presence of that kind of glory, and the same goes for everybody else’s. I secretly hoped the people would be pleased by the simplicity of my stuff, and scared of Jeff’s, because I was.

People started pouring in, cold, hungry for meat and thirsty for beer, wine, and blood. There were about 25 different preparations, ranging from big time classics like smoked ham & brisket, as well as a pretty solid amount of cured meets on offer. Stanley was involved in the ham and brisket, as well as some pretty incredible meaballs made of tongue, spleen, and ass.

He called them “Tongue Spleen Ass Balls”, which is a bit on the nose, but were exactly what I wanted in my belly. Owen’s fried croquettes of Sweetbreads and Pig Face were a pretty big hit (the biggest, I suppose, because he took first place), and people actually ate my sandwiches, which was my personal criteria for victory. It wasn’t so crazy and wild, but everyone there seemed thrilled that something like Meatfest was actually taking place in their little town. I met a few really friendly strangers, including a guy who went simply by “TK” who invited Owen and I to clean off his quince tree the following day. Chef Jeff spun records while I chugged Cannery’s Anarchist Ale from the tap. I found out in a hurry that their beer is much better closer to the source, shockingly so. All said, there were about sixty like minded folk in attendance, jibber jabbering about meat and everything else. It was nice to see that many people getting along in the same place, seemingly genuinely happy to meet strangers and go beyond the confines of standard issue small talk. Something like Meatfest couldn’t help but have a ton of cooks in attendance, so I didn’t have to look far to find industry folks, many of whom were living in the area and taking advantage of economic circumstances to try their hand at running their own shops. Frankly, it’s wickedly more affordable to start something in a smaller community than in places like Vancouver or Victoria. Independence is seemingly realistic, and with all of that incredible produce all over the place, a cook could probably live quite happily out there being busy in the spring and summer, taking time in the fall and winter to recharge. It’s something to chew on, for sure.

Eventually the mirrorball stopped spinning and the guests wobbled home, temporarily weakened by the wine, tired by the meat. Owen was glowing from his victory and couldn’t head back to the hotel without at least one more drink, so we staggered to the lakeside casino and finished the night off at a mostly vacant bar called “The Barking Parrot”. I accidentally spilled half my bourbon all over the bar, which may well have been my body letting me know that enough was enough. I was done eating, drinking, and fighting the urge to retire, so we went back to the bedbug farm that was our motel, and turned the page on what was a pretty successful day.

The next day was spent smothering the constantly beating drum of the hangovers we had earned, stripping a quince tree then an apple tree, and visiting a few folks from the night before. I did a lot of meditating on the way I currently live my life and how different that is from the way I hope to live in the future. I may or may not wind up in the Interior, but there are aspects of that place that I believe to be important, things that appeal to the side of me that won’t let go of the time I spent living in a small town. I tolerate the city and the city tolerates me: it’s like having a contract vs. being in love. When the time is right, I will retreat to a little square of earth and build something. Until then I’ll spend my time learning how.

I went to Meatfest with a sleeping bag and expectations of a stomachache and a hangover. I came home refreshed and aware of a new set of possibilities. I met lovely people, ate great food, and shared an actual experience with a friend. Several people in my life travel, and when they do they tend go far. I don’t know that I’ll ever be like that, but I do know that I can escape without going too far away. I also know that it’s a necessary thing to do to keep things in perspective. A little less than a year from now I hope to be at the Elite Diner celebrating Meatfest 4 with Stanley, Owen, and all the other cool people that attended this year’s version. Everyone is welcome, as far as I know, so maybe we can rent one of those limo trucks and head there together. It’ll be just like prom, plus meat, minus tuxedos.

~ Jacob Galbraith

Further reading: Owen Lightly’s account of Meatfest 3 on Butter on the Endive

November PR Piñata

Editor — Tue, 08 Nov 2011 10:36:22 +0000

Kale & Nori introduce “Bittered Sling Bistro”; Mission Hill Family Estate named “Winery of the Year” at the InterVin International Wine Awards Competition; Oakwood Canadian Bistro launches new fall/winter menu and $10 brunch; Introducing “Date Night” in MARKET by Jean-Georges; Cibo Trattoria’s six-course menu featuring the esoteric food of Lombardy; Le Vieux Pin harvest report; Marquis Wine Cellars teams up with Hawksworth Restaurant to showcase South African Wines; Nathan Gilmore Appointed Manager of David Hawksworth’s Bel Café; YEW’s own master mixologist nabs 3rd Place in France; Raise a glass of bubbly at the #FSWine Tweetup; Upcoming events at Legacy Liquor Store; Upcoming events at Firefly Fine Wines and Ales; Drink, eat and help BC pets at Liberty Wine merchants ‘Fall into the Market’ fundraiser for the BCSPCA; A Plan Bee

KALE & NORI INTRODUCE “BITTERED SLING BISTRO” – TICKETS NOW ON SALE

November 8 2011 marks the launch of a new cocktail competition and dining experience from Kale & Nori Culinary Arts.

We are proud to introduce you to “Bittered Sling Bistro” – a bi-monthly food and cocktail pairing competition dedicated to pushing the boundaries of cocktail craft presented at the beautiful Legacy Liquor Store in Olympic Village, Vancouver.

“Cock tail, then is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters it is vulgarly called a bittered sling, and is supposed to be an excellent electioneering potion inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head.” – May 13, 1806, “The Balance and Columbian Repository”

Menu – Hors d’oeuvres, appetizer, principal, dessert, 4 cocktails + seminar tasting (vegan option available for guests with dietary restrictions; no other modifications will be permitted). *Vegan options available.

Hors d’Oeuvres*

Oyama Schinkenspeck wrapped Farmhouse brie cheese with celeriac purée and tarragon

Crispy macaroni and aged cheddar cheese balls with smokey tomato dip

Menu*

Sablefish boudin, quince mostarda, smoked pepper duck yolk, sea lettuce – sesame crisp

Makers BBQ pork shoulder, Farmhouse cheddar spoonbread, apple, fennel and pumpkin seed slaw, wild mushroom jus

Raw cocoa and coconut chocolate terrine, caramelized pineapple mousse

salted caramel crunch

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

November 2011 – Maker’s Mark Bourbon

November’s Competitors:
Buy tickets here November 8 – Jay Jones, Market by Jean-Georges @barjonesing
Buy tickets here November 22 – Arthur Wynne, The Cascade Room @arthurwynne

About Bittered Sling Bistro:
Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Tuesdays, bi-monthly

Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity); 36 tickets available.

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MISSION HILL FAMILY ESTATE NAMED “WINERY OF THE YEAR” AT THE INTERVIN INTERNATIONAL WINE AWARDS COMPETITION

Mission Hill’s Portfolio of Wines Collects 20 Medals at the Annual Competition Presented by Vines Magazine

West Kelowna, British Columbia (November, 2011): Mission Hill Family Estate has been named “Winery of the Year” at the InterVin International Wine Awards Competition, topping the list of more than 300 wineries entered in this year’s competition. Mission Hill Family Estate collected a total of 20 medals for its portfolio of fine wines spread across virtually every category in the competition.

Presented by Vines Magazine — Canada’s preeminent wine resource guide, and the producers of the annual Gourmet Food & Wine Expo — the InterVin International Wine Awards recognizes and celebrates the very best wines available to Canadian consumers.

The panel — a team of judges featuring hospitality, wine journalism, wine education and winemaking professionals — uses an objective, blind tasting format to reach its decisions. Competing wines were grouped by varietal or wine-style, ensuring that each wine was fairly evaluated alongside its peers.

In addition to the prestigious “Winery of the Year” accolade, Mission Hill Family Estate also received several individual awards for its winemaking achievements, including: Gold Medals for the 2007 Quatrain, 2007 Compendium, 2010 Five Vineyards Rosé and 2010 Reserve Vidal Icewine. The 2009 Select Lot Collection Merlot, 2009 Reserve Merlot and 2007 Select Lot Collection Syrah earned Silver Medals, as did its 2010 Five Vineyards Pinot Blanc, which earned a further “Judges’ Choice for Best Value.” A complete listing of awards is available online at InterVin International Wine Awards.

“We are honoured by this recognition for our dedication and contribution to the art of fine winemaking,” said Anthony von Mandl, Proprietor of the family-owned winery located in the heart of the Okanagan Valley in British Columbia. “I would like to thank InterVin for this prestigious accolade and acknowledge the panel of judges. This recognition is to our entire team’s credit, with special acknowledgement for Mission Hill’s winemaker John Simes. His vision, discerning approach and diligent work is without dispute.”

About Mission Hill Family Estate
Located in the heart of British Columbia’s Okanagan Valley, Mission Hill Family Estate is world renowned for its award winning wines, stunning setting and architecture, and Terrace Restaurant. Honoured as one of the Top Five Winery Restaurants globally, the restaurant and epicurean program is led by our Executive Chef Matthew Batey. Majestic mountains, scenic lakes and lush orchards encase the winery’s dramatic architecture and culminate in a setting that celebrates wine, food and the arts. With sustainable practices that ensure care for the environment, and a timelessness that respects the family’s European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery. Visit missionhillwinery.com for more information.

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OAKWOOD CANADIAN BISTRO LAUNCHES NEW FALL/WINTER MENU AND $10 BRUNCH

BC’s Finest Ingredients Showcased at Casual Kitsilano Restaurant

Vancouver, BC – Oakwood Canadian Bistro is delighted to launch its new fall/winter menu showcasing BC’s finest ingredients. Following a successful opening this summer, the casual, welcoming room is quickly carving a name for itself as Kitsilano’s favourite neighbourhood restaurant. Perfect for cozy fall and winter dinners, the warm, 85-seat bistro features a roaring fireplace and 16-seat communal table made from reclaimed fir, oak and cedar.

Executive Chef Michael Robbins—a rising star in Vancouver’s culinary community—prides himself on Oakwood Canadian Bistro’s food philosophy, which focuses on fresh, house-made dishes crafted from locally sourced products. The small, seasonally changing menu caters to market availability and the sustainability of the products. All meats are organic, local and free of hormones and antibiotics, while the seafood is sustainable, seasonal and Ocean Wise certified. From the breads and pastas to the butchery and sauces, all products are made in-house with quality and consistency.

Oakwood Canadian Bistro’s straightforward dinner menu features Canadian classics alongside the international melting pot cuisine that Canada is renowned for. Menu highlights include French Onion Soup with caramelized onion, beef broth and smoked cheddar crostini; Sezmu striploin steak and frites with Kennebec hash, onion jam and dijon hollandaise; herb potato gnocchi with tomato sauce, zucchini, olives, fried sage, parmesan and pesto; and the acclaimed AAA Burger made with hand-cut meat, house-made poppy seed bun, buttermilk fried onion and smoked cheddar. With a reasonable price point of $7 to $26, the Oakwood Canadian Bistro offers a fun, unpretentious dining experience.

Enjoy your weekends a little more with brunch at the Oakwood, featuring a tasty selection of dishes for only $10 each. Chef Robbins breakfast creations include albacore tuna nicoise benedict, blueberry mascarpone French toast, and braised shortrib served with fried eggs, marinated tomato and potato pancake. Sip on 49th Parallel artisan coffee, and add on tasty sides of granola and yogurt, bacon, sausage, hash or fruit for only $5 each.

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

The Oakwood Canadian Bistro is located at 2741 West 4th Avenue in Vancouver, BC. For more information, please call 604.558.1965. Visit www.theoakwood.ca, and find them on Facebook OakwoodCanadianBistro and Twitter @theoakwoodkits.

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INTRODUCING “DATE NIGHT” IN MARKET BY JEAN-GEORGES

Three enticing menus allow you to (re) connect over food

Karen Gin, chef de cuisine for MARKET by Jean-Georges and her brigade have channeled their culinary passion to create a ‘Date Night’ series. Three distinct prix fixe menus, each menu available Sunday through Tuesday, give couples the option of lingering over dinner, heading off to a movie or taking the elevator to their room.

The First Date menu available beginning October 30th and priced at $99+ for two, including wine, is designed to have you laugh and linger over food. The following Sunday, the team introduces the Seriously Second menu at $124, which includes two tickets to a movie of your choice at a near-by theatre. Finally, the Tempting Third debuts November 13th for $349, and includes accommodation at Shangr-La Hotel, Vancouver.

“Food connects people like nothing else I know,” said Gin. “This really is about getting couples away from some of that daily responsibility and enjoying one another’s company. We designed this as a progressive dating and menu opportunity, giving couples three weeks of ideas. But if any couple wants to start with option three, we will certainly make that happen.”

First Date
October 30th – November 1st
Dungeness Crab Dumplings with Meyer Lemon and Celeriac Tea
or
Butternut Squash Soup with Ginger and Pumpkin Seeds

Slowly Cooked Arctic Char with Sauteed Potatoes, Black Olive, Passion Fruit
or
Soy Glazed Short Ribs with Apple-Jalapeno puree and Rosemary Crumbs

Warm Chocolate Cake
or
Choice of Handcrafted Ice Creams and Sorbets

$99 + tax for two, inclusive of wine pairings, and valet parking

Seriously Second
November 6th – 8th
Market Sashimi on Crispy Rice, Chipolte Emulsion with Scallion
or
Frisee and Crispy Lardon Salad with Mustard Vinaigrette

Chicken Fricasse with Braised Fall Vegetables
or
Soy Glazed Short Ribs with Apple-Jalapeno puree and Rosemary Crumbs

Chocolate Pudding
or
Key Lime Pie

$124 + tax for two, inclusive of wine pairings, valet & movie tickets for Cineplex at the Scotia Theatre on Burrard Street

Tempting Third
November 13th – 15th
Parsnip Soup with Coconut Foam, Lime and Mint
or
Mozzarella, Tomato and Basil Pizza

Snapper, Nut & Seed Crusted with Sweet and Sour Broth
or
Soy glazed short ribs with apple-jalapeno puree and rosemary crumbs

Key Lime Pie
or
Choice of Handcrafted Ice Creams and Sorbets

$349 + tax for two, inclusive of wine pairings, valet & Deluxe Room at the
Shangri-La Hotel Vancouver

MARKET by Jean-Georges is the first restaurant in Canada for the three-star Michelin chef Jean-Georges Vongerichten and the signature restaurant of Shangri-La Hotel, Vancouver. Market, open seven days a week from breakfast through dinner, is located on the hotel’s third floor and accessible through the hotel or directly off Alberni Street. Reservations can be made by telephone at (604) 695-1115 or via the restaurant’s website – www.marketbyjgvancouver.com

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CIBO TRATTORIA IS PLEASED TO PRESENT A SIX COURSE MENU FEATURING THE OFTEN ELABORATE AND ESOTERIC FOOD OF LOMBARDY

Vancouver, BC (November 1st, 2011) — On Wednesday, November 9, Cibo’s monthly travelogue of food from the various regions of Italy takes us to Lombardy. This diverse region stretches from the Alpine meadows near the border of Switzerland to the cosmopolitan city of Milan and on to the Po Valley – the heart of Italy’s rice production. Executive Chef Neil Taylor’s menu showcases this widely divergent cuisine and includes:

Nervetti (crispy pork trotters) with Mostarda di Cremona
Casonsei (pasta) stuffed with salami, greens, raisins, ammeretti and grana padano
Risotto Milanese
Cazzoeula alla Millanese (pork and cabbage)
Lombardian cheeses with grappa or moscato d’asti
Torta paradise con mascarpone

Dinner for the all of the above is at the amazing price of $59.00/person.

David Fert, Cibo’s General Manager and Sommelier would be pleased to match each course with wine from the region for an additional cost of $59.00. All costs are exclusive of tax and gratuity. For reservations please call 604-602-9570.

For more info, visit: cibotrattoria.com

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LE VIEUX PIN HARVEST REPORT

A brief summary of harvest so far this year, for all the up to the moment updates check our harvest news feed.

Harvest this year started with Sauvignon Blanc on September 14th. Sauvignon Blanc consumed four full days of picking and crushing with the final lot running through our press on September 27th. Our Sauvignon Blanc comes from three distinct sites throughout the south Okanagan including Golden Mile, Osoyoos Lake Bench and Black Sage Bench. All in all Severine has a myriad of textures, aromas and flavours to work with.

The “so waited for” Roussane, Marsanne and Viognier from our Le Vieux Pin vineyard was picked and processed September 30th and some are being fermented in 500 litre poncheons, some in 225 liter barrels and some in stainless steel. Those three years old were left with only three clusters per vine in order to help the vines construct a solid root system so the copper-coloured berries [left] showed some delicious and elegant aromas of apricot, hawthorn and yellow peaches.

Pinot Noir for the Vaila Rose arrived the week of October 11th and was pressed off the skins after a short period of skin contact. Sourcing for the Pinot Noir is from Golden Mile and Black Sage Bench.

Chardonnay tends to arrive at the winery on different dates depending on the site it is sourced from. Some fantastic fruit arrived on October 18th that may have aspirations for a 2011 Equinoxe Chardonnay.

This week we will start to see the real meat of the red grape harvest. The first blocks of Syrah were picked on Monday along with that one special row of Cabernet Franc destined for the 2011 Equinoxe Cabernet Franc.

Notably absent from the list above is the Merlot, particularly the fabulous block in our Golden Mile vineyard which usually finds its way into the Reserve or Equinoxe Merlot, It looks like this may be some of the last fruit to be picked this year.

For more info, visit: levieuxpin.ca

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MARQUIS WINE CELLARS TEAMS UP WITH HAWKSWORTH RESTAURANT TO SHOWCASE SOUTH AFRICAN WINES

November, 2011 (Vancouver, BC) – On Wednesday, November 16 2011, Marquis Wine Cellars has teamed up with Hawksworth Restaurant, one of Vancouver’s hottest new restaurants, to launch the arrival of their latest wine discoveries from South Africa.

Wines will be paired with a menu collaboratively designed by Marquis Wine Cellars and Chef David Hawksworth, who is one of Canada’s foremost chefs. Hawksworth Restaurant was recently named to the top three Best New Restaurants in Canada by enRoute magazine.

Some of the wineries being featured include Grangehurst, Rijk’s Private Cellar, Le Riche, Edgebaston, Jardin and Colmant.

Wednesday, November 16, 2011
7:00 – 9:30pm

Hawksworth Restaurant in the Rosewood Hotel Georgia
801 West Georgia Street, Vancouver (corner of Howe & Georgia)

$135 per person inclusive of taxes and gratuities
For more information, or to purchase tickets, please call 604-684-0445.

About Marquis Wine Cellars’ South African Special Buy. Kevin Mckinnon, Marquis Wine Cellars Manager, went to South Africa on a ‘Seek & Discover’ mission in March, 2011. What he came back with was 60 new wines from South Africa which have never been in the BC market before. These wines are available exclusively at Marquis’s store at 1034 Davie Street. All the wines are sourced from sustainable properties, in keeping with Marquis’ 25-year philosophy of sourcing wine from passionate people who love what they do and craft wines that reflect the special place from which they come.

About Wines of South Africa and the wines for the dinner: South Africa has 350 years of viticulture history and is a leader in sustainable wine production. All of the wines being poured are accredited as Integrated Wine Production (IPW), a voluntary environmental sustainability program that assures consumers that grape production was undertaken with due consideration of the environment. The country’s wines have a reputation for over-delivering. They offer consumers superb value and flavour. The country also produces some truly outstanding age worthy wine that are easily in a class with the world’s best.

For more info, visit: marquis-wines.com and hawksworthrestaurant.com

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NATHAN GILMORE APPOINTED MANAGER OF DAVID HAWKWORTH’S BEL CAFE

Vancouver’s full service café announces key staff ahead of upcoming launch

VANCOUVER, BC (October 27th, 2011): David Hawksworth is delighted to announce Nathan Gilmore as Manager of soon-to-open Bel Café, located adjacent to Hawksworth Restaurant in downtown Vancouver.

Armed with a decade of experience in restaurant management, Gilmore brings passion and knowledge to the role of manager at this much-anticipated full-service café. Additionally, Gilmore will oversee the coffee program at both Bel Café and Hawksworth Restaurant.

San Diego-born and White Rock-raised Gilmore most recently managed a Starbucks Coffee store and previously held management roles at Marcello and Café Crêpe Inc. Passionate about internal development and growing a team of talented professionals within the café environment, Gilmore has shown his enthusiasm for local products, nurturing strong bonds with BC-based suppliers SPOT Tea and 49th Parallel, both of which feature custom tea and coffee blends on the menu at Bel Café.

“By providing a truly equal focus on all aspects of the café experience, Bel Café will strive to elevate the coffee scene in Vancouver,” says Gilmore of his goal to create enjoyable, memorable experiences through the pairing of high-quality artisan coffee with equally high-quality food. “The café has a unique ability to be many different things to many different people, all at the same time.”

Attracting the right individual for the role has been a focus for Chef David Hawksworth, whose eponymous restaurant continues to garner critical acclaim on a national and international level. “I admire Nathan’s drive and energy,” says Chef Hawksworth. “His eye for detail and dedication to product sourcing, internal development and putting our guests first is admirable and hence he is the perfect person for the role.” Opening at the end of October and located on the corner of Howe and Georgia streets, David Hawkworth’s Bel Café will combine attentive service and delectable savory and sweet menu items, alongside custom beverage blends.

For more information, visit www.belcafe.com

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YEW’S OWN MASTER MIXOLOGIST NABS 3RD PLACE IN FRANCE

After taking second place in Vancouver’s Giffard Iron Bar contest back in August, YEW’s lead bartender, Justin Taylor took his very first trip overseas to represent Canada in Angers, France last month. As part of an elite group of professional barmen from across Europe, Taylor proudly filled one of two international seats for Canada to compete in the Giffard West Cup. Competitors were given a mystery Giffard Liqueur – in this case it was Mûroise du Val de Loire – a natural hybrid of blackberry and raspberry. With an hour to develop and seven minutes to mix, Justin impressed the judges with his creation – The Devil’s Advocate.

Stop in to YEW and have Justin mix you up one or make one at home.

Read on for the recipe! >>

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RAISE A GLASS OF BUBBLY AT THE #FSWINE TWEETUP
YEW restaurant + bar joins other Four Seasons hotels and resorts on #WineWednesday, November 9, 2011

What:
YEW restaurant + bar at Four Seasons Hotel Vancouver joins wine lovers all over the globe for the second annual #FSWine Tweetup, featuring a tasting of the festive season’s favourite imbibe, sparkling wine.

An hour of tasting and Tweeting with three featured sparkling wines: Lunetta Prosecco, Louis Roederer Brut Premier and Valdo Prosecco di Valdobbiadene
Hosted by YEW’s sommelier Emily Walker and food & beverage director, Stephane Castera, who will provide commentary along with Four Seasons virtual wine hosts
Pair with a dozen of specially priced YEW’s freshly shucked oysters with crème fraiche and mignonette ‘pearls’ from chef Ned Bell
Leading this year’s hour-long virtual tasting are four wine gurus: James Tidwell, Brick Loomis, Dana Farner and Mark Sayre
Complimentary Foursquare check-in amenity
Guests can view the streaming Twitter discussion on a large flatscreen television

Why:
To explore an often overlooked wine genre, connect with wine lovers locally and around the globe and tap directly into a wealth of wine knowledge from Four Seasons experts in advance of holiday menu planning:

Learn how to identify the elements that make an enjoyable sparkling wine
Expand knowledge and make the selection of one in the future an effortless task
How to pair sparkling wines with every course, especially for upcoming holiday parties

When:

Wednesday, November 9, 2011
Tweet-up event begins at 6:00 pm
Wine tasting and virtual wine chat is 6:30pm – 7:30 pm PST

How:

Attend the #FSWine Tweetup at YEW restaurant + bar.
Make a reservation by calling or emailing Sarah Peters at 604.609.5459 or sarah.peters@fourseasons.com.
Follow Four Seasons Hotel Vancouver on Twitter
Participate virtually by logging on to Twitter at 6:30 pm PST on November 9 and searching for the hashtag #FSWine.

Additional details are here.

Cost:
$25.00 for the sparkling wine flight; CAD $12.00 for 12 freshly shucked oysters with crème fraiche and mignonette ‘pearls’.

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UPCOMING EVENTS AT LEGACY LIQUOR STORE

MAKER’S MARK/KALE & NORI PRESENT:
BITTER SLINGED BISTRO with JAY JONES, HEAD BARTENDER AT MARKET BY JEAN-GEORGES

Tuesday, 7:00pm – 9:30pm Nov 8, 2011

34 tickets available – $60/ticket which includes gratuity and HST

MAKER’S MARK/KALE & NORI PRESENT:
BITTERED SLING BISTRO with ARTHUR WYNNE, LEAD BARTENDER – THE CASCADE ROOM

Tuesday, 7:00pm – 9:30pm Nov 22, 2011

32 tickets available – $60/ticket which includes gratuity and HST

Menu*

Oyama Schinkenspeck wrapped Farmhouse brie cheese with celeriac purée and tarragon
Crispy macaroni and aged cheddar cheese balls with smokey tomato dip

Sablefish boudin, quince mostarda, smoked pepper duck yolk, sea lettuce – sesame crisp
Makers BBQ pork shoulder, Farmhouse cheddar spoonbread, apple, fennel and pumpkin seed slaw, wild mushroom jus
Raw coca and coconut chocolate terrine, caramelized pineapple mousse, salted caramel crunch

*Vegan option available – when purchasing your ticket please make remark in the order notes.

HOUSE WINE: MAKING SENSE OF FRANCE
Friday 6 to 8 pm Nov 18, 2011

$75/ticket – Purchase tickets here
Join Michaela Morris and Michelle Bouffard from house wine at Legacy Liquor Store for a series of four themed sit-down tastings. The Wine Savvy Tasting Series is a fantastic way to learn more about your favourite topic without having to commit to a lengthy wine class. Whether you are a casual hobbyist or a serious wine collector, there will be something for everybody.

Let’s face it, when it comes to wine, France is the reference. Producers around the world have been inspired to craft wines in her image. But how well do you really know the wines of France? From the famous regions of Bordeaux and Burgundy to the charming offerings of the Loire and Rhône Valleys as well as Alsace, we will take you to the motherland for an in depth Tour de France. Be prepared to stray off the beaten path and discover some lesser-known gems as well.

BENTON BROTHERS CHEESE AND WINE PAIRING 2
Thursday, 7 to 8 pm Nov 24, 2011

$30/ticket – 25 seats available – purchase tickets here

Benton Brothers Fine Cheese and wines and 8th Generation
Come and enjoy some great BC wine with a few fantastic Spanish wines as well. Expertly paired by Benton Brothers with cheeses from all over the world. A guided tasting with five or six cheeses and selected wines. Learn which pairings work and which don’t, what to serve at your own wine and cheese party and what accompanies a fantastic cheese platter.

For more info, visit: legacyliquorstore.com

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UPCOMING EVENTS AT FIREFLY FINE WINES AND ALES

Firefly Fine Wines and Ales Supports Movember

Join us at Firefly Fine Wines and Ales and help support prostate cancer research in Canada. For the month of Movember – sorry, NOVEMBER, we’ll be offering 5% OFF to all Movember participants (just show us your Mo or your Movember wrist band). And when you spend $50 or more, 5% of the sale will be donated to Prostate Cancer Canada.

Visit any of our store locations and help support Movember and Prostate Cancer Canada. To learn more about Movember visit www.Movember.com.

Complimentary Tastings

Join us at one of our free tastings at both stores on Fridays and Saturdays this month. Check in store or online for more details.

Maple Ridge store – 3pm-7pm
Sat. Nov. 5th: Bonitas wines
Frid. Nov 25th: Zenato wines

Cambie store – 4pm-7pm
Fri. Nov 4th: Black Sea Gold Wines (from Bulgaria)
Sat. Nov. 5th : Cannery Brewing
Fri. Nov. 18th: Tantalus Wines
Fri. Nov 25th: Clos Du Soleil
Sat: Nov 26th: Circus Wines

November Table Commune Events

Riesling to Live
Put aside any lingering thoughts that Riesling is always sweet. This high quality, noble grape can produce some of the most versatile styles of wines – from sparkling wine, to bone dry still wines, to off-dry, to lusciously sweet Icewine. The strong backbone of acidity this grape is known for allows it to show well at every sweetness level. More event details here.
Fri. Nov. 4th | 7pm – 9pm | Cambie Store | $35

Beaujolais Release Party
Imagine: it’s London, England in the 1980s. You’re working in the financial district and it’s coming up on the third Thursday of November – the annual release for Beaujolais Nouveau. You and all of your colleagues put down bets on who can be the first one to return from France with a bottle of this year’s Beaujolais Nouveau. It’s exciting. It’s new. It’s fresh. More event details here.
Thur. Nov. 17th | 7pm – 9pm | Cambie Store | $35

Warm up with Winter Beer
The days are getting shorter, the leaves are falling, the rain has begun to pour down. It’s time to turn up the heat and snuggle up with a nice, dark pint of craft beer. As a tribute to the season, Lundy Dale, Firefly’s Senior Ales Advisor, will share with you some of her favourite beers for fall and winter weather with you. She’ll introduce you to something a little darker, full flavoured, fuller bodied and unquestionably delicious. There’s no reason to be afraid of the dark with a guide like Lundy! More event details here.
Tues. Nov 29th | 7 pm – 9pm | Cambie Store | $35

Don’t forget that there are only 12 seats available at each tasting and it is limited to a first come, first serve basis. Call us at 604.875.3325 with your credit card details to purchase your ticket and reserve your seat. You can also purchase tickets in person at the Cambie Street store (2857 Cambie Street, Vancouver).

Do you have a thirst to learn about wine in a casual, unpretentious atmosphere? Get a group of 10 to 12 friends together and we can hold a private workshop and tasting just for you at La Table Commune in the Cambie Street store. The price of a custom tasting will depend on the wines or beer you select for your tasting. For more information or to book a date for a tasting, please contact us at 604.875.3325.

For more info, visit: fireflyfinewinesandales.com

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EAT, DRINK AND HELP BC PETS – LIBERTY WINE MERCHANTS PRESENT “FALL INTO THE MARKET”

Fall into the Market
7:30-9:30 pm Thursday, November 3rd, 2011
@ Net Loft on Granville Island
Tickets: $29.99* (available at Liberty Wine Merchants stores)

*All proceeds support the BCSPCA

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Imagine there’s no fruit
It’s really hard to do
No veggies and no spices
And no meat for the table, too

November, 2011 (Vancouver, BC.) – In 1923, Rudolf Steiner, a scientist, philosopher & social innovator, predicted that in 80 to 100 years honeybees would collapse. Today, just 88 years later, Colony Collapse Disorder is the bill we are getting for all we have done to the bees. We could call it Colony Collapse Disorder of the human being, too, as more than 2/3 of what we eat requires pollination. Fruit. Vegetables. Herbs. Spices. Forage crops for farm animals. The list is long and its time to implement A Plan BEE.

FarmFolk CityFolk and The World In A Garden are partnering to offer an insightful evening, A Plan BEE Event with food, drinks, engaging community tables, an incredible, award-winning, uplifting film, an entertaining live auction, and a bag full of BEE-dependent gifts to take home. A Plan BEE Event is Thursday, November 10 at the Ridge Theatre. It’s all about pollination and Colony Collapse Disorder.

So many of the problems we face come down to one thing and that is monocultures – growing a single crop year after year on the same land. Imagine 740,000 acres of almonds, a crop the size of Rhode Island. Bees can’t even live there. They’d starve to death. If we didn’t have bees to pollinate our crops, we’d have to eat just bread and oatmeal, and a couple of nuts. Our very lives depend on beekeeping. What is the good news? Honeybee sanctuaries are springing up like mushrooms in this country.

These are just a few quotes from the film, Queen of the Sun, What are the bees telling us? Winner of 10 prestigious film awards, Roger Ebert says this film is “A remarkable documentary that’s also one of the most beautiful nature films I’ve seen.”
BEE part of the solution and join us for a sweet evening, A Plan BEE Event at the Ridge Theatre, Thursday November 10. Doors open at 7pm. The Ridge Theatre will be done up like never before with Whole Foods Markets’ pollination display. Guests will buzz through the theatre enjoying treats offered by Whole Foods Markets, Cocolico, Meadow Vista Honey Wines, Wellbrook Winery, Bremner Foods, Namasthe, Dog Gone Farm, and Blessed Bee. Festival Cinemas is the event’s top sponsor as this is a fundraiser for The World In A Garden and FarmFolk CityFolk who will be launching their Pollinator Project next spring.

Tickets are just $29 available online at www.festivalcinemas.ca or at any Whole Foods Markets. Details are available at www.theworldinagarden.com or www.farmfolkcityfolk.ca

P.S. the first 200 people to buy online will be entered to win 2 tickets to FarmFolk CityFolk’s fabulous Feast of Fields, BC’s premier foodie event and they’ll also receive a $150 gift certificate to The World in a Garden’s 2012 Workshop Series.

Pictorial: Oakwood Canadian Bistro Opening, Prestons Fall Menu, Dockside’s 10th, Black+Blue Opening Party

Editor — Mon, 07 Nov 2011 09:19:23 +0000

Check out some photos from a few of the exciting F&B events Urban Diner has attended over the last few weeks.
(Images by Brian K. Smith)

^ At the Oakwood Canadian Bistro opening party on October 20th - bartender Tristan Jensen, owner Mike Shea, general manager Amy Wheatly, and executive chef Mike Robbins

^ Jennifer Yau serves up a tray of OCB Burgers at the opening party

^ Alison Cromie, Farrah Alford and Natalia Lundrigar share a drink at the Oakwood Canadian Bistro party

^ Prestons' general manager Steven Billyard with chef Alessandro Vianello, Ashley Martell, Mark Zwanink, and Michael Schadinger pose during their fall menu preview event

^ Michelle Alexander and Ashley Brown enjoy drinks at Preston's bar

^ Preston's Rachel Ryall with a tray of crispy chicken kaarage

^ Dockside food and beverage director Glen Cormier and brewmaster Mark Simpson behind the bar during Dockside's 10th Anniversary party

^ Sherry Sarnowsky and Bella Chauhan enjoying the evening of special cask beer at Dockside's 10th anniversary party

^ Proprietors Shannon Bosa-Yacoub and Emad Yacoub at the October 28th opening of Black + Blue, the Glowbal Collection's seventh and most ambitious restaurant yet.

^ The heart of Black+Blue is the giant glass meat cooler filled with every cut of beef imagined and lined with bricks of Himalayan rock salt

^ Stepania Indelicato serves up a Blue Bentleys at the Black+Blue opening party

^ Susan Yan serves Black Hills Syrah 2009 in the VIP section of Black+Blue

^ Fitness trainer Anna Wong and media personality Meena Mann at the Black+Blue party

If we are able to attend the event, we will contact you directly to make confirmation.

See you out there!

Sincerely,
Urban Diner events staff

Gold Medal Plates Winner Announced

Editor — Sun, 06 Nov 2011 07:37:16 +0000

From the official press release:

(Photos by: Ron Sombilon)

VANCOUVER, BC (Nov. 4, 2011) – Chef Rob Feenie of Cactus Club Restaurants proved his culinary prowess by taking home the gold medal at the Vancouver 2011 Gold Medal Plates competition held at The Westin Bayshore. Chef Feenie went head-to-head with 10 of British Columbia’s finest culinary masters at the prestigious culinary competition and will go on to compete at the Canadian Culinary Championships, the Gold Medal Plates Finale, in Kelowna on February 10^th and 11^th, 2012.

Chef Feenie, who also won in 2009, wowed the judges with a dish of Rabbit Leg Confit, Applewood Smoked Bacon, Chestnut, Veal Tongue and Porcini Ragout and Brown Butter Squash Purée paired with Switchback Vineyard Pinot Gris Clone 52, 2010 from Summerland’s Haywire Winery.

“It was a challenging and exciting competition and I am very honoured that the Gold Medal Plates judges chose my dish as the best,” said Chef Feenie. “My team and I worked very hard to make our dish the best it could be, and I’m thrilled our efforts resulted in the gold. Now, I’m looking forward to taking this to the next step, and competing for the national title!”

Chef Dale MacKay of ensemble Restaurant, rose to the occasion as well, taking the silver medal for the third year in a row. Chef MacKay’s dish was BC Spot Prawns with Pork Thai Broth and Bok Choy paired with Laughing Stock Vineyards’ Pinot Gris, 2010.

Taking the bronze medal was Chef Joël Watanabe of Bao Bei Chinese Brasserie, whose dish was Pork Belly with Poached Asian Pear, Superior Stock Gelée, Buckwheat Honey and Soy Reduction paired with Road 13 Vineyards’ Sparkling Chenin Blanc, 2007.

“The closest vote ever in Gold Medal Plates history between first and second,” said Head Judge James Chatto. “The difference was 0.15 per cent. We debated for an hour but the numbers do not lie. An awesome evening, a fabulous lineup. Two superb dishes: creative, complex, balanced, harmonious, courageous. This is the Olympics and fractions of a fraction count!”

The theme for this year’s event was “When London Calls: Canada Will Answer,” referencing next year’s Olympic Games in London, England. Music for the evening was provided by Canadian legends Barney Bentall (Barney Bentall and the Legendary Hearts), Alan Doyle (Great Big Sea) and other musicians, who treated guests to an evening of British classics.

The other chefs competing for top prize in Vancouver were Ned Bell (YEW restaurant + bar & Four Seasons Hotel Vancouver), Lee Cooper (L’Abattoir Restaurant), Alana Peckham (CRU), Adam Pegg (La Quercia), Neil Taylor (Cibo Trattoria), Tim Cuff (Aura, Whistler), Rod Butters (RauDZ Regional Table, Kelowna), Mark Filatow (Waterfront Restaurant & Wine Bar, Kelowna).

Gold Medal Plates is the ultimate celebration of Canadian excellence in food, wine, athletic achievement and entertainment. In addition to the finest food and excellent music, guests had the opportunity to mingle with 28 celebrated Olympians and Paralympians such as Marnie McBean (Rowing), Simon Whitfield (Triathalon), Ashleigh McIvor (Ski Cross) and Steve Podborski (Alpine Skiing), along with athletes that will be competing for Canada in London in 2012.

Proceeds from Gold Medal Plates go to the Canadian Olympic Foundation, supporting programs that further Canadian high performance athletes’ pursuit of excellence on the world stage – programs like Own The Podium and the COC’s Athlete Excellence Fund. Since 2004, Gold Medal Plates has generated $5 million for Canada’s Olympic and Paralympic athletes.

“Gold Medal Plates has been an outstanding success,” said COC President Marcel Aubut. “The money raised by these events will help prepare our Canadian athletes for London 2012, just as it helped our athletes in Vancouver in 2010.”

Judging the 2011 competition in Vancouver was: James Chatto (Head Judge) John Bishop, Sid Cross, Barbara-Jo McIntosh, Andrew Morrison, Lesley Stowe and last year’s Vancouver winner, Chef Robert Clark. Each dish was judged out of 100 points, based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and wow factor (10%).

Gold Medal Plates Vancouver also featured a silent auction as well as a live auction, with spectacular getaways with Olympians and Canadian entertainers to destinations such as Tuscany, Napa Valley, Chile, Provence, Burgundy and Kelowna for the Canadian Gold Medal Plates finale.

Signature Dish Dine Out Festival – November 1-18

Editor — Wed, 02 Nov 2011 05:52:50 +0000

If you have been looking for an opportunity to explore the Lower Mainland’s world-class Chinese restaurant scene in more depth, the recent launch of the “Signature Dish Dine Out Festival” is a wonderful opportunity.

From the official press release:

Created and organized by Chinese Restaurant Awards (CRA), the Signature Dish Dine Out Festival is the first of its kind in North America. It will take place between November 1st – 18th, 2011, with 18 restaurants in Vancouver, Richmond and Burnaby participating, each offering different exclusive menus designed and prepared by top local Chinese chefs. Diners may choose from menus for 4 people at $100, menus for 6 people at $150, or menus for 10 at $300, and find out about these exciting menus online at the Festival’s official website: www.ChineseDiningGuide.com To participate, diners may simply call or make reservations at the participating restaurants and make note of their desire to try the Signature Dish Dine Out Festival’s menu.

“With aims to strengthen Vancouver and Richmond’s Chinese culinary scene, Chinese Restaurant Awards has been a forerunner in encouraging the use of fresh Canadian ingredients in Chinese Signature Dishes. We are very excited to invite local diners and international culinary travelers to experience their best of Greater Vancouver’s Chinese cuisine, with this one-of-a-kind Signature Dishes Dine Out Festival,” states Mr. Craig Stowe, Founding Director of the Chinese Restaurant Awards.

Signature Dish Dining Festival breaks ground by establishing a creative platform that encourages local Chinese chefs to create innovative dishes with fresh, local ingredients, while the public take part in enjoying them. The festival will feature award-winning Signature Dishes previously honored by CRA, such as Jade Seafood Restaurant’s smoked grandpa chicken, Alvin Garden’s tea smoked duck, and Rainflower Restaurant’s lamb rack in Chinese wine sauce. Besides Canadian seafood, the Festival will also shine a spotlight on Alberta beef and Alberta pork. There will be a good number of exciting new dishes created especially for this Festival, which includes a new variation of the traditional Chinese Dongpo Pork dish, made with Alberta pork, Amoy cooking sauces and designed by Shiang Garden’s executive chef P. Wing Leung.

Building on CRA’s three consecutive years of success with Diner’s Choice Awards, diners can vote online for the Best Restaurant, Best Service, Best Dinning Environment and Most Innovative, all under the Signature Dish Dining Festival category in the upcoming Diner’s Choice Awards commencing this November. Eight critics from this year’s CRA judging panel will also taste the festival’s dishes from all 18 participating restaurants and carefully select dishes that are best fit for the following award categories: Best Alberta Beef, Best Alberta Pork, and Best dish made with Amoy Sauces. Results will constitute to CRA 2012‘s Critics Choice Award and will be announced at CRA award ceremony on January 17, 2012.

Participating Restaurants

1. Alvin Garden
4850 Imperial Street, Burnaby (604-437-0828)
Executive chef: Ling Kang Zheng

2. Bamboo Grove
6920 No.3 Road, Richmond (604-278-9585)
Executive chef: Ming Yeung

3. Empire Chinese Cuisine
8251 Alexandra Road, Richmond (604-303-9780)
Executive chef: Nam Chui

4. Fortune House Seafood Restaurant
2199A-4700 Kingsway, Burnaby (604-438-8686)
Executive chef: Wing Ho

5. Fraser Court Seafood Restaurant
3489 Fraser Street, Vancouver (604-568-1288)
Executive chef: Yiu Fung Lau

6. Gingeri Chinese Cuisine
#323-5300 No. 3 Road, Richmond (604-278-6006)
Executive chefs: C. H. Lo & H. W. Li

7. Golden Swan Seafood Restaurant
5380 Victoria Drive, Vancouver (604-321-6621)
Executive chef: Chi Ling Tam

8. Grand Dynasty Seafood Restaurant
4331 Dominion Street, Burnaby (604-432-6002)
Executive chef: Anthony Leung

9. The Jade Seafood Restaurant
8511 Alexandra Road, Richmond (604-249-0082)
Executive chef: Tony Luk

10. Neptune Seafood Restaurant
#100-8171 Ackroyd Road, Richmond (604-207-9888)
Executive chef: Wing Tam

11. Northern Delicacy
#2788-4151 Hazelbridge Way, Richmond (604-233-7050)
Executive chef: Henry Ng

12. Prince Chinese Seafood Restaurant
2881 Grandview Hwy, Vancouver (604-261-8389)
Executive chef: Kin Man Ng

13. Rainflower Seafood Restaurant
3600 No. 3 Road, Richmond (604-278-7288)
Executive chef: Wing Kuen Wu

14. Red Star Seafood Restaurant (Richmond branch)
#2200-8181 Cambie Road, Richmond (604-270-3003)
Executive chef: Yen Li

15. Shi-Art Chinese Cuisine
#1302-6551 No.3 Road, Richmond (604-279-8998)
Executive chef: Horace Ho

16. Shiang Garden Seafood Restaurant
#2200-4540 No.3 Road, Richmond (604-273-8858)
Executive chef: P. Wing Leung

17. Victory Seafood Restaurant
#2216-4500 Kingsway, Burnaby (604-456-0383)
Executive chef: Wei Guo Yao

18. Vivacity Restaurant
#110-8351 Alexandra Road, Richmond (604-279-1513)
Executive chef: David Li

For more information on the Chinese Restaurant Awards: www.chineserestaurantawards.com
Official Site of the Signature Dine Out Festival: www.ChineseDiningGuide.com
To nominate your favorite restaurants and cast your vote: www.votedinerschoice.com
Chinese Restaurant Awards’ Facebook page & Twitter @CRADiningGuide

Food Freedom Alert: Rally for Dairy Farmer Michael Schmidt

paulkamon — Tue, 01 Nov 2011 23:51:23 +0000

On Wednesday, November 2nd at 9 am there will be a rally for Food Freedom outside the New Westminster Supreme Court (651 Carnarvon Street) in support of dairy farmer Michael Schmidt who has been on a hunger strike for the past 33 days fighting contempt of court charges imposed upon him for distributing raw milk to members of his farm’s cow sharing program. He has already lost over 40 lbs in his protest, demanding to meet with Ontario Premier Dalton McGuinty to discuss the issues, who to this point has refused to speak with him.

Here is the current state of affairs:

In January 2010, after many years of legal wrangling, Michael Schmidt finally got his day in court where he represented himself (having lost the ability to pay the mounting legal fees over the years). After a dramatic proceeding, he was acquitted on all charges by Justice Kowarsky.

On September 28, 2011 Justice Tetley reversed the decision against the Province of Ontario and found Michael Schmidt guilty on 15 of the 19 charges.

Michael Schmidt also faces another contempt of court charge here in BC for his role in aiding the former Home on the Range dairy farm cooperative in Chilliwack continue their cow-share operation, which carries a fine of up to $55,000. A court date is expected to be set and confirmed for early December 2011.

Why this is Important

The ability to choose what food we consume is a fundamental right.

Michael Schmidt has fought for decades to make safe raw milk available to informed consumers. He has offered many times to work co-operatively with government agencies to develop a raw milk certification program similar to those that exist in many European countries as well as many U.S. states.

But the Ontario government and its agencies, including the milk marketing board known as Dairy Farmers of Ontario, have rebuffed all attempts at co-operation. Instead, they have declared all-out war.

The government has unlimited resources—provided by you, the taxpayer — to continue prosecuting Michael through the courts. We don’t know yet how many levels of court they will drag him through before the case is finally resolved.

Hundreds of millions around the world have been drinking raw milk for thousands of years, yet today, it is illegal to sell it in Canada. However, raw milk is legal to sell in every other G8 country as they have a second set of dairy production standards of sufficiently high caliber to ensure the raw milk comes from healthy animals and is safe to consume.

Pasteurization was instituted in the 1900’s to combat various diseases caused by the unsanitary production of milk. How can the milk be safe to drink if the cows are sick, covered in manure, and fed anything but their natural diet of grass? Pasteurization is indeed necessary for unhealthy animals. But milk from healthy animals can be consumed in its natural state as it has been done for millenia.

Raw milk is legal in many places around the world. Canadians should have the same right to choose their food.

~ PK

(Full disclosure: the author is a member of the Chilliwack cooperative and a supporter of Food Freedom)