In most cultures, social gatherings commonly involve three elements – food, alcohol, and music. With Vancouver Craft Beer Week I & II, the connection between beer and food, beyond the typical burgers and pizza, was well-established. Now, VCBW III turns the spotlight on music with our craft brewers featured as rock stars.

Music is represented by a range of genres further broken down into a variety of styles, each of which can be quite distinct. While rock began as a fusion of country and blues, it was only the beginning of a movement that has continuously evolved, pushing the boundaries of music. Craft brewing is similar in that we have stepped beyond the “historical period” that delivered predictable melodies (Reinheitsgebot), and entered the 20th century with new variations and styles emerging at a growing pace.

With that in mind, here’s a sample pairing of VCBW craft beer and rock to break down Vancouver’s notorious social barriers. Get friendly, and be sure to complete your “frat bat” with a Cascadian Brown Ale produced by the VCBW Collaboration Beer jam session our brewer rock stars played at Russell Brewing on March 30. No recordings were made. Dio died. That’s it.

^ Portage and Main (Leigh Eldridge photo)

Folk rockers, Portage and Main, describe their songs as “honest and genuine”, as if they had ridden “the timeless rails like tramps”. When they play at the Biltmore on May 22, eight Phillips Brewing beers will be on special. Choose the clean, refreshing Analogue 78 to pair with the clear vocal harmonies emanating from the stage. The soft, rounded palate, crisp mouthfeel, and slightly sweet finish will nicely compliment a sound P&M characterize as “reminiscent of the lighter side of [Crosby, Stills, Nash & Young]’s Déjà Vu”.

^ Rich Hope

Hoppapalooza III at the Alibi Room on May 20, sees trouble once again with Rich Hope bringing his infective brand of electric blues to shake the joint around. A heavier sound calls for a hopped-up brew to match Hope’s amped-up blues. Try the cask-conditioned Barnacle Wheat IPA from Lighthouse Brewing for a double-punch pick-me-up that will send your melancholy packing. If your foot isn’t tapping, you may be suffering from a Total Eclipse of the Hop.

^ Dave Varga, Red Truck Beer brewmaster, as “The Iron Man” (Brian K. Smith photo)

Heavy metal emerged in 1969 when the English band, Black Sabbath, took the blues-rock sound of the day, slowed the tempo, tuned down the guitars, accentuated the bass, and composed songs confronting the contemporary hard-edged social and political issues. They struck a chord with the public, releasing multiple albums that went platinum. Local tribute band, Sack Blabbath, take us to the dark side on May 19 at the Hop-Headbanger’s Ball. Don’t expect any light and happy fruit or wheat ales. Something more ominous is needed, like Red Truck Beer’s Limited Release English Strong Ale aged on oak. While the mood may be black, don’t overlook the underlying message, “Show the world that love is still alive; you must be brave.”

Vancouver Craft Beer Week Music Lineup

May 19, 4:00 – 9:00pm
Hop-Headbanger’s Ball with Sack Blabbath
Woodland Smokehouse
485 Commercial Drive

May 20, 4:00 – 10:00pm
Hoppapalooza III with Rich Hope
Alibi Room
157 Alexander Street

May 21, 2:00 – 6:00pm
Steam Whistle Rock Show & Patio Party
Electric Owl
928 Main Street

May 22, 7:00pm – CLOSING
Belgium on the Canvas with guests Casa Rosa
Raw Canvas
1046 Hamilton Street

May 22, 9:00pm – CLOSING
The Biltmore Presents Portage and Main with guests The Sumner Brothers
Biltmore Cabaret
395 Kingsway

May 24, 5:00pm – CLOSING
Beer Flights and Rock n’ Roll with The Butterfield Review
The Main
4210 Main Street

~ RG

(Image by: emerson12)

Mission Hill welcomes Chris Isaak and Lyle Lovett to Summer concert series; Vancouver Craft Beer Week at Pourhouse; CinCin announces new executive chef Andrew Richardson; Alvin Pillay joins the Donnelly Group as development chef; Mother’s Day at Oru; Make it a memorable Mom’s day with the Glowbal Collection; Mother’s Day at Thierry; A special Mother’s Day event at Dockside; Mother’s Day is just around the corner!; Celebrate Mom with a decedent brunch at Yew;

MISSION HILL FAMILY ESTATE WELCOMES CHRIS ISAAK AND LYLE LOVETT TO SUMMER CONCERT SERIES LINE-UP

Stellar Performers Pair with Spectacular Winery Vistas at Outdoor Amphitheatre in July

West Kelowna, British Columbia (May 7, 2012): The Summer Concert Series at Mission Hill continues to heat up with the addition of internationally acclaimed musicians Lyle Lovett, July 12 and Chris Isaak, July 27. Following close on the heels of award-winning jazz artist Chris Botti’s June 24 performance, both concerts mark the artists’ only British Columbia show dates this summer.

The experience of an evening performance under the open sky at the Mission Hill amphitheatre is unforgettable. There is something extraordinarily special for both the artist and the audience at this intimate hilltop location which seats 1,000 guests — a wonderful outdoor concert experience reminiscent of the grand performances staged at the Arena di Verona, one of Italy’s historic open-air Roman amphitheatres. With majestic mountains and the scenic lake creating the perfect backdrop, guests will enjoy an evening of music, wine and cuisine at one of Canada’s premiere concert locations.

Lyle Lovett: Thursday, July 12
Mission Hill is delighted to host Lovett’s first appearance in Okanagan wine country. After four Grammy Awards and 14 albums, Lovett is one of the all-time great singer/songwriters whose unique voice soars effortlessly through a repertoire of country, folk, blues and even gospel music. What emerges is a picture of a smart and complicated man, whose good humor and generosity of spirit have generated songs as brilliant and double-sided as “If I Had A Boat,” “God Will,” and “If I Were the Man You Wanted.”

Chris Isaak: Friday, July 27
Back by popular demand for his second consecutive year, Isaak will once again charm Okanagan audiences with his legendary live show. Isaak became a hit on the Billboard charts and earned widespread fame with his album, ‘Heart Shaped World.’ An accomplished musician and actor, last year proved to be an unforgettable performance leaving concert goers ready for more. This year Isaak tours in support of his recently released album ‘Beyond the Sun.’

Tickets go on sale Wednesday, May 9th at 10am – via SelectYourTickets.com – beginning at $99.00 each.

In addition, Mission Hill is offering three experiential packages to enable fans and guests to enjoy an unforgettable evening of wine, food and song:

Terrace Dinner & Concert
The Dinner & Concert package includes reserved concert seating and a 3 course pre-set seasonally inspired dining experience with wine pairings and breathtaking panoramic views of the winery and Lake Okanagan at our award-winning Terrace Restaurant. Dinner seating reservations will begin at 5pm. The popular Dinner & Concert package is available in limited quantities. Seating is reserved for a maximum of 70 guests.

Loggia Wine Lounge & Concert
Making its debut this season, the new Loggia Wine Lounge & Concert package includes reserved concert seating and access to the winery’s outdoor covered gallery adjacent to the concert amphitheatre. Along with a reserved seat, guests will have exclusive access to the Loggia and be treated to wine service and hors d’oeuvres prior to the concert commencement. The Loggia Wine Lounge will begin at 6pm. This new experiential package is available for a maximum of 50 guests.

Reception & Concert
The Reception & Concert package includes reserved concert seating and an elegant pre-concert reception in our beautiful Visitor’s Centre featuring exquisite food and wine pairings. The reception will be hosted by Mission Hill Family Estate’s Director of Wine Education Ingo Grady. Reception will begin at 6pm. Capacity for this popular pre-concert reception is limited to 100 guests.

Purchase your tickets:
Online: click here | Phone: 250.762.5050
For more information visit: missionhillwinery.com
Facebook: Facebook.com/MissionHillWine | Twitter: @MissionHillWine

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 Executive Winery Chef Matthew Batey and Chef of The Terrace Chris Stewart. 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. Visit missionhillwinery.com for more information.

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VANCOUVER CRAFT BEER WEEK AT POURHOUSE

As always, Pourhouse is participating in Vancouver Craft Beer Week. For this year’s beer feast we have teamed up with Victoria’s Driftwood Brewing. We will be pairing a delicious family style dinner with a world-class award winning brewery. We want to keep most of the details secret, but here a few teasers to peak your interest. Our chef will prepare four courses this year, featuring the freshest local treasures from Water Street to Rock Bay. The four-course journey will start with a light and fresh seafood course, move onto a special poultry dish and will build to an incredible meat course … all big enough to stand up to the featured beers from Driftwood Brewing. To top off the meal we will feature a special dessert inspired by Driftwood’s latest seasonal brew. Join us on May 22!

The Brewmaster’s attendance and the appearance of an aged cask are still a possibility. Check the Pourhouse blog for the update!

Tickets are $55 + HST & Gratuity. Limited to thirty guests.
Email ian@pourhousevancouver.com for your seat.
Pourhouse
162 Water Street
Tel: 604 568 7022

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CINCIN ANNOUNCES NEW EXECUTIVE CHEF ANDREW RICHARDSON

Vancouver, BC (May 2, 2012) – Jack Evrensel, proprietor of Vancouver’s CinCin Ristorante + Bar, is pleased to announce the appointment of Andrew Richardson as Executive Chef.

“Andrew is a phenomenal talent,” Evrensel said. “His international expertise, combined with his intimate knowledge of local suppliers and ingredients, will be a real credit to Vancouver’s culinary scene. We feel very fortunate that he is coming to CinCin.”

Richardson, a native of Newcastle, England, graduated with honours from Manchester Metropolitan University, with a Bachelor of Science in Hotel and Catering Management. He began his cooking career as Sous Chef under the five-year mentorship of Chef Terence Laybourne at the Michelin-starred 21 Queen Street in Newcastle, and later as Head Chef at sister restaurant Brasserie 21, which received the Michelin Bib Gourmand rating.

Andrew moved to Vancouver in 1999 and was actively involved in the opening of Cioppino’s as Executive Sous Chef, and then took on the same role at West. He further honed his skills at Sooke Harbour House and the Carter House Inn in Northern California before accepting the Executive Chef role at Whistler’s Araxi. He later returned to Newcastle to open Laybourne’s Jesmond Dene House Hotel, performed a five week extended stage at The French Laundry, and then moved to Calgary to open the top-rated Blink as part owner.

Richardson said, “I believe in simplicity, and the interaction of prime ingredients on the plate. Less is often more, especially in Italian cookery, and I am looking forward to taking full advantage of the unique wood-fired kitchen, and working with the extraordinary team that has made CinCin such a compelling success for 20 years.”

For more info, visit: cincin.net

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ALVIN PILLAY JOINS THE DONNELLY GROUP AS DEVELOPMENT CHEF

The Donnelly Group Takes Pub Food to Fresh New Heights

Vancouver, BC (May 2, 2012) – The Donnelly Group, Vancouver’s leading nightlife group that operates public houses, cocktail taverns and nightclubs of note, welcomes Alvin Pillay as the company’s newly appointed Development Chef.

In his new role Alvin Pillay is working in partnership with their roster of chefs on menu development as well as conducting cook and chef training. He intends to move towards a more seasonal & healthy approach to pub fare. His motto is ‘less is more’ with a strong focus on fresh, local ingredients. Alvin will work close with Executive Chef Michael Knowlson on menu development to take the pubs’ menus to a new level by creating simple-yet-inventive, well-executed pub fare using high-quality ingredients that are fresh, seasonal and organic.

Food is and always has been a central part of his home life, but it was when Pillay started cooking in high school that he says he “fell in love with kitchens”. After completing his training at Vancouver Community College in 2004, Pillay honed his skills as Chef de Partie at C Restaurant and Fuel Restaurant. 2008 was a year of travel, seeing Pillay complete stages in the kitchens of the renowned Le Bernardin, Aquavit and Gordon Ramsay in New York. He also spent time as a stagiare in Verduno, Italy where he learned traditional piedmontese cooking at the historic Castello Di Verduno.

The ambitious young chef brought his passion for Italian food to Campagnolo Restaurant as Chef de Cuisine, where he assisted in the building of the establishment from the ground up. During his tenure Campagnolo won a place in the Conde Nast Top 50 New Restaurants for 2009 and took Vancouver Magazine’s Best New Restaurant in 2010. More recently Pillay moved on to be Chef de Cuisine for the Heather Hospitality Group, where he oversaw the kitchens at the popular Irish Heather Gastropub as well as their other locations in Gastown. Under Pillay, the Irish Heather’s tasty, authentic pub food won rave reviews and garnered the top spot in the Golden Plate Awards.

The Donnelly Group values guest experience above all. With an emphasis on locally sourced, quality products, impressive entertainment and interesting interior design, the Donnelly Group owns and operates public houses, cocktail taverns and nightclubs of note in Vancouver BC. For more information please visit: www.donnellygroup.ca.

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MOTHER’S DAY BRUNCH AT ORU

Treat mom to a meal she`s bound to love, nearly as much as she loves you! Our extravagant spread and gracious service will ensure she is made to feel like royalty on her special day. Signature Eggs Benny, Chef`s stations and a decadent dessert buffet are just a few of the choices she`ll have to create her perfect meal this Mother`s Day. With floor to ceiling windows and a quick stroll to the waterfront it`s the perfect way to start the day.

Sunday, May 13
$79 per person, $39.50 for kids 5-12
Advance reservations required | 604.695.5500

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MAKE IT A MEMORABLE MOM’S DAY WITH THE GLOWBAL COLLECTION

Vancouver, BC (May 4, 2012): Mom deserves the best and on Sunday, May 13, The GLOWBAL COLLECTION and its roster of hot brunch spots — including COAST which is opening early for the mom-entous occasion — are dishing up the best brunch menus in honour of Mother’s Day. Start the day off right by treating mom to a delicious meal on her special day.

For evening celebrations, SOCIETY is the perfect spot for young families to fete their matriarchs as kids under 12 eat free! Or, take mom for a Silk Route-inspired journey to Sanafir for a unique dining experience. And, Black+Blue takes dinner-time decadence to new heights with its enticing menu including a Sunday Surf+Turf feature.

All of the following restaurants are accepting reservations.

Brunch in Yaletown begins with complimentary mini donuts and fruit smoothie shooters. Savoury fare includes: Panettone French Toast; Mushroom Fritatta; and Lobster Benedicts… to name but a few stellar brunch selections. Open Mother’s Day from 10am.

Normally reserved for evening-only seafood feasts on the weekend, COAST is opening its doors to welcome moms and their brunch broods on Mother’s Day. West Coast-inspired dishes include: Chilled Seafood Platters loaded with lobster, prawns, crab, mussels and more; Dungeness Crab Benedicts; and Smoked Salmon Club Sandwiches. Open Mother’s Day from 11am.

Extraordinary culinary delights await at this exotic dining locale. Order up the Mezze Platter to satiate the party — brimming with Mediterranean Ribs, Lamb Kofta, Black Pepper Calamari, Watermelon & Valdeon Salad, and more – there is something here to please every member of the family. Open Mother’s Day from 4:30pm.

Raise a glass to mom with a Colazione Bellini Speciale – a delightful vodka and apricot brandy citrus cocktail. Satisfying menu selections include: Tagine made with tomato poached eggs, chicken sausage, eggplant, sun-dried tomatoes and charred scallions; Timballo Primavera with eggs, tomato sauce and fior di latte; and Breakfast Pizza with boar bacon, roasted scallions, burrata and egg. Open Mother’s Day from 11am.

Brunch at the popular Kitsilano restaurant includes a complimentary fruit smoothie shooter and tasty Tiramisu bread. Hearty menu options include: Stufato di Verdure – Italian pot pie with eggs, tomato, smoked pancetta, asparagus, spinach béchamel and Italian pastry; and Smoked Salmon Omelets filled with smoked salmon, pickled red onion, arugula and mascarpone. Open Mother’s Day from 10:30am.

How perfect that Mother’s Day is on a Sunday as that’s Family Night at SOCIETY and kids under 12 eat free! The kids menu offers all the favourites, including: Fish and Chips; Grilled Cheese Sandwiches; and Pasta. Mom and dad can enjoy comfort food too, but with a twist, such as: Baked Truffled Mac & Cheese; Blackened Wild BC Salmon; and Baja Cajun Shrimp Quesadillas. Open Mother’s Day from 4:30pm.

The newest and swankiest dining destination within The GLOWBAL COLLECTION is sure to impress mom with a gorgeous dinner menu featuring golden age of steak-inspired dishes. From Caesar salads and Crêpes Suzette prepared table-side, to impossibly thick steaks grilled to perfection, and the Sunday Surf+Turf, which will feature in-house aged rare cuts of beef accompanied by the first Spot Prawns of the season. Open Mother’s Day from 4:30pm.

Check out The GLOWBAL COLLECTION blog for the latest news on all the restaurants at blog.glowbalgroup.com/.

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MOTHER’S DAY AT THIERRY

Sunday, May 13, 2012

This Mother’s Day, Chef Thierry and his team will have some exceptional and unique delicacies in-store.

Make your mother feel special with Thierry’s famous handcrafted chocolates, made from only the finest ingredients. Exceptional flavours include the popular Hazelnut Buchette, Earl Grey, and the compelling Palet d’Or.

Planning a special brunch or celebratory dinner? Let Thierry take care of dessert with the delectable chocolate trio cake, topped with a hand-piped personalized message.

Whether you are looking for a decadent cake to celebrate your Mother, or a selection of sumptuous treats to highlight the occasion, Thierry will have a feast of delicious options.

Founded in the traditions of acclaimed maître pâtissier Thierry Busset’s native France, ‘Thierry’ offers a contemporary approach to the finest handcrafted chocolates, macarons, pastries, and desserts, as well as an all-day menu of healthy and delicious savoury items, made from the best and freshest ingredients.

1059 Alberni Street (b/w Thurlow + Burrard) | Vancouver, B.C. | www.thierrychocolates.com

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A SPECIAL MOTHER’S DAY EVENT AT DOCKSIDE

To view the menu: click here

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MOTHER’S DAY IS JUST AROUND THE CORNER!

For the one that cheers the loudest at rainy soccer games, bakes cookies when you’re feeling blue, and sews all the buttons back onto your favorite sweater, Moms are the best! Sunday, May 13th is the day to show her that she’s the best one around!

All weekend long, Mom can sip on our Mom-Mosa, our signature brunch time drink on special for $5 all weekend. Spoil her with our tantalizing Dungeness Crab Benny, the perfect way to start a lazy Sunday! We will be serving our a la carte Brunch menu on Saturday & Sunday from 11:30am.

For moms that need a bit of a ‘Pick-Me-Up’, this delectable specialty coffee is also on special for $5 all weekend! Dinner starts at 5:30pm, and we’ll be serving our a la carte Dinner menu and our $25 Sunday Night Prime Rib.

If you’re joining us for Brunch or Dinner, be sure to make a reservation!

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CELEBRATE MOM WITH A DECADENT BRUNCH INCLUDING ‘CELEBRATION OF SEAFOOD’ RAW BAR
AND OLD FASHIONED ICE CREAM PARLOUR

Plus a Special Gift for Moms, $250 Off Roberto Coin & our “Brag About Your Mom” Facebook Contest

Vancouver, BC.  She gave you the gift of life for starters. She’s kissed countless booboos, mended your socks, and that broken heart, and cheered for you at the crack of dawn too many times to count.  Quite simply, moms are awesome and irreplaceable.  Moms deserve to treated, loved and celebrated.  Every day, sure, but especially on Mother’s Day.

Sunday, May 13 give your mom something to brag about by treating her to YEW’s fabulous Mother’s Day Brunch featuring a “Celebration of Seafood Raw Bar.”  In addition to everyone’s favourite brunch items, we’re also offering a delicious chilled seafood experience.  Click here to see the complete menu.

Be among the first to enjoy our amazing local BC Spot Prawns – served with Chimichurri & Romesco Sauces.  Dig in to our tasty selection of freshly shucked Oysters with Honey Pearls, Horseradish, Lemon and Mignonette,  delight in our King Crab Legs with Lime Aioli and savour some Wild Sockeye Salmon Gravlax.  Warm up at the Qualicum Bay Scallop action station served with seasonal Spring Pea and Pickled Ramp Gnocchi.  Yum.

Save some room for our Old Fashioned Ice Cream Parlour featuring highly customized Sundaes N’ Floats with a heavenly array of ice cream and sorbet flavours and all kinds of devilishly tempting toppings and sauces.  The combinations are endless.  Double Chocolate Brownie ice cream topped with Raspberry Marshmallows and doused in Dolce De Leche?  Pistachio ice cream paired with Chocolate Brownies and smothered in Bacon Caramel sauce?  Or Strawberry sorbet, sprinkled with Candied Rose Petals and Yuzu sauce?  Don’t miss the Raspberry ‘Couture’ Eclair and Red Velvet Cupcakes.  Ooh la la!

Gift for Moms
Every guest in attendance will be treated to a seriously delicious brunch, complete with all the special touches and intuitive service that is Four Seasons legend.  Every mom will take home a copy of I Love You Forever. Who better to spread the love to and from moms everywhere than author of one of the world’s most popular children’s books, Robert Munch?  With over 20 million books sold, I Love You Forever is the story of a mother’s endless love for her child, making us all just a wee bit weepy and full of gratitude for dear old mom.

Feel even better about taking mom out to eat.  Partial proceeds of every brunch sold will go the BC Children’s Hospital Foundation.  Brunch is $79 for adults and $35 for kids 12 and under. It is offered from 10am to 2pm and reservations are highly recommended.  Please call 604.692.4939 with any questions or to make reservations, or click here.

“Brag About Your Mom” Facebook Contest
Join us on our Facebook page and tell us why your mom is tops! We love the personal stories, the ones with the little “awww-inspiring” details. So don’t hold back, tell us what’s so great about your mom and enter her to win dinner for two at YEW and a luxurious night’s accommodation at Four Seasons Hotel Vancouver. Add a picture, it might help! And hey, she might even take you along for the fun. Start posting now!
Prize to be used before June 30, 2012.  Dinner is valued at $200.  Contest closes Sunday, May 6 and winner will be announced on Tuesday, May 8.

Bling Bling – Let Mom Shine a Little Brighter with Some New Roberto Coin Jewelry!
Canada’s only Roberto Coin boutique recently opened its doors right here in our lobby, bringing some dazzling beauty and serious shimmer to the second floor. Charms, diamond hoops, statement pieces and the glorious 100-facet Centro diamond – are all waiting to be ‘oohed’ and ‘ahhed’ at. Moms, and those who love moms, are invited to add some extra sparkle to mom this year with a $250 Roberto Coin gift certificate for dining at YEW pre-Mother’s Day.

The $250 will be applied to any purchase in the store between April 29 through May 13. Jewelry price
points start at $625 and interested buyers will need to present a YEW restaurant receipt to eligible for the concession price.

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 84 properties in 34 countries. Open since 1976, Four Seasons Hotel Vancouver provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world.  Recent awards and honors include Condé Nast Gold List and Food & Wines World’s Best Places to Eat. Information on the company and on Four Seasons Hotel Vancouver can be accessed through the Four Seasons website at www.fourseasons.com.

What do you get when you combine great coffee with high quality doughnuts? Answer: the worst kept secret in town.

I’ve been busily working away at preparing to open the second café for 49th Parallel, which will feature doughnuts under the brand of “Lucky’s Doughnuts”. Why doughnuts you say? Why not?!

The idea of doing doughnuts began stewing in 2007 when 49th owner Vince Piccolo and I began traveling to some of the coffee trade shows in the States. Every town that we went to had a quality doughnut shop where we would go in the morning to pick up a box of doughnuts to take to our coffee booth. This will be our attempt to create that same marriage between coffee and doughnut here in Vancouver.

For the project I have traded in my barista’s apron for a chef’s jacket. After our trips in 2007 I began to take pastry classes in America with a specific emphasis on doughnuts. Back home we’ve utilized the talents of pastry chef Dawne Gourley to develop our own doughnut recipes. Dawne has worked as a pastry chef for many years creating recipes for Bishop’s, Giovane and currently serves as the brand director for David Hawksworth’s Bel Café.

Here is a link to Dawne’s blog: here

The space is located at 13th and Main Street and is shaping up quite beautifully. The reclaimed wood and Gastown brick are a departure from the very polished look of the 4th avenue location. Vince has taken the reigns in creating a beautiful cafe, starting with the neon sign that we just put up out front.

We anticipate to open in late May/ early June.

~ Colter Jones

This column is about all kinds of food stuff that happens in the geographic (and gastronomic) heart of Vancouver Island: the greater Comox Valley – Campbell River region. It’s a rich region. If you’ve got news, be part of the conversation. Share this information. Join the discussion on Facebook or Twitter.

Courtenay
Chef/owner Chris Zmeis hails from Greece and has 25 years in the rest industry before opening the doors to Yiamas Greek Taverna [75 - 8th Street, Courtenay 250-871-8552 +FB]. It’s in the newly renovated space that used to be home to my favourite Indian restaurant in my town, Go Mango. Rumour has it that owner Rikhi Datt is, like the owners of La Cabana De Marcos (also “closed until further notice”), looking for a new location. I keep thinking the glassed-in, blue-tile bit of modernism overlooking 5th and in the same courtyard as Delicado’s [180 - 5 Street Courtenay 250-338-8885] and #1 Hana Korean Restaurant [250-334-0868, 526 Cliffe Avenue, Courtenay] would make an excellent venue for a hip downtown restaurant or bar…

In the meantime, south Asian fare can be had at Kinaree Thai Cuisine [526A Cumberland Road, 250-898-8639] where some of the Girls Who Love Good Grub Club (“GirlsWLGGC”) recently enjoyed a large and sumptuous dinner with “excellent service.”

South of town the Kingfisher Resort [4330 Island Highway 250-338-1323 and 800-663-7929  +FB] and Chef Troy Fogarty are celebrating the resort restaurant’s new name with a new “West Coast inspired/local ingredients” menu. The name for The Breakwater Restaurant may have come from a Facebook contest, but it also reflects Chef Troy’s interest in local marine history and the resort’s tranquil nature. Stay tuned to our Twitter and FB feeds as I’m hoping to test the new menu soon.

Pecan pie at Atlas Cafe in Courtenay

Downtown, Atlas Cafe [250-338-9838, 250-6th Street, Courtenay  +FB] just celebrated a birthday on April 24 – thanks to owners Sandra Viney and Trent McIntyre for helping to change the face of the local food scene with their bold step 17 years ago! Atlas will be releasing an updated Spring/Summer menu mid-month. A couple of Chef Jon Frazier’s Asian-themed items are piquing my interest. (What I’m really interested in though is what mix-master wizard Torrie Howlett is going to be doing with the new drinks list, especially after talking to Connie about their recent trip to Victoria for wine – and various other tastings.)

The birthdays continue with Thai Village Restaurant [2104 Cliffe Avenue, Courtenay, 250-334-3812  + FB] celebrating its 7th in May with “the most flavour molecules for your dollar.” These flavours include fresh-from-the-patio Thai herbs and $3.95 beers from Granville Island Brewery [@itsgoodtobehere], Tree Brewery [@treebrewing], and Phillips Brewery [@phillipsbeer]. New hours: no lunch but extended evenings hours through the summer.

The “Big Bike” menu continues at Crown Isle’s Silverado Grill [Crown Isle Resort, 399 Clubhouse Drive 250-703-5050]. Chef Andrew Stigant and crew are offering a $26 3-course menu, with $1 from each meal donated to the resort’s Heart & Stroke Big Bike Campaign: Crown Isle employees take a turn on the 30 person fundraising bike ride in Comox June 16th. In addition to personal fund-raising, the Big Bike menu earned $300 by mid-April, with a dining goal of $500 by April’s end. The team’s overall goal: $2000.

About 5 minutes outside of Courtenay, Blue Moon Winery [250-338-9765, 4905 Darcy Road] is starting a monthly feature, working with local chefs for a series of Blue Moon Farm Dinners paired with Blue Moon wines. Local food, from local farms, created into amazing dishes and an incredible menu by our local talent. It may be over when you ready this, but the kick-off is a great one: On May 5th, Chef Ronald St. Pierre of Locals Restaurant [250-338-6493, 364-8th Street, Courtenay  + FB + @eatcomoxvalley] makes a farm feast in an intimate setting for 20 people. For ticket information and menu details on this and upcoming Blue Moon Farm Dinners visit the website.

Comox

Planked salmon, puffed grains with dried cranberries at Avenue Bistro's May One Big Table event.

As I write this I’m preparing to enjoy another of Chef Aaron Rail’s One Big Table events at Avenue Bistro [250-890-9200, 2064 Comox Ave, avenuebistro.ca +FB + @AvenueBistro]. I wrote about it recently because these are very tasty, very social, very fun events. They happen on the last Monday of the month and are well worth a visit. May is also the month when the region’s growing season really gets started and this will be showing up on Chef Aaron’s nightly fresh sheets. AveB staff join with staff at sister Atlas Cafe to thank Jeff and Susan Vandermolen at Beaufort Wineries [www.beaufortwines.ca] for hosting the “Spring Release Wine Tasting” and showcasing what AveB’s Connie Earl says is an “amazing line-up this year!” Both restaurants are offering Beaufort’s red and white wines on their lists, as well as featuring them in a series of special events over the coming year.

Cumberland
On May 5 Chef Greg MacDonald is hosting a “special menu night/date night at the Waverley Hotel in Cumberland [2692 Dunsmuir Ave. 250-336-8322 waverleyhotel.ca +FB]. At $25 a seat they’re selling out. I’ll be checking out Chef Greg’s weekly Sunday Bluegrass Brunch this month with some of the GirlsWLGGC. Watch for Chef Greg’s bi-monthly Chef Table events (5 courses $38 without wine; $50 with wine).

I recently dropped into the Wandering Moose Cafe [250-400-1111 2739 Dunsmuir Avenue  Cumberland www.wanderingmoose.ca +FB] in the old post office on Dunsmuir. My coffee was great, and even though I’d already had lunch I was tempted. Right across the road is Tina Willard-Stepan’s Seeds Natural Food Market [250-336-0129 2733A Dunsmuir Ave www.seedsfoodmarket.ca +FB] – watch for daily specials posted on FB. Kitty corner is Riders Pizza [250-400-7433, B-2730 Dunsmuir Ave. www.riderspizza.com +FB]. I’ve not been yet but have heard great things about the pizza (I also like that they’ve taken a few steps into the local tango Argentino community, always a good thing in my books!).

Campbell River

"Breakfast Chef" Tanya Kuster of Anglers Dining Room, Campbell River

A couple of great recent food experiences in this town include the annual Campbell River Rotary fundraiser Dancing and Tapas (at North Island College, featuring the talents of NIC’s Culinary Arts program students (who also show their stuff via the seasonal Third Course Bistro at North Island College, 1685 South Dogwood St, 250-923-9708 Thurs & Fridays 5-8pm  http://j.mp/3rdCourseBistro).

The second great CR food experience was a wonderful brunch at Anglers Dining Room [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive  / dolphinsresort.com +FB @DolphinsResort] thanks to “breakfast chef” Tanya Kuster.  May 25-27th marks the beginning of monthly wine pairing dinners with partner Beaufort Wineries [250-338-1357, 5854 Pickering Road, 10 minutes north of Courtenay www.beaufortwines.ca]. With Chef Joe Volk (NIC Culinary Arts alumni) at the helm the dinners have a “100 mile” theme. Dolphins Resort (parent to Anglers) is offering special 1-night rates for all wine pairing diners not wanting to travel after eating and drinking. What’s cool is that there’s also a “by donation to the Campbell River Food Bank” shuttle as far south as the Oyster River.

My cinnamon bun at Lorna's Roberts Lake Resort dining room.

About a half hour drive north of town, I found delicious (and enormous) cinnamon buns thanks to baker/owner Lorna Duncan at Roberts Lake Resort [Island Highway, Roberts Lake 250-287-9421]. Note: There are lots of great hikes nearby to help discount the caloric impact of these beauties.

~ hanspetermeyer

Related articles

• What the food and dining conversation looks like on Twitter, 80km around the Comox Valley (hanspetermeyer.com)
• One Big Table, the monthly social feast at Avenue Bistro (bonvivantvancouverisland.com)

The 6th Annual Spot Prawn Festival kicks off the BC spot prawn season with a Spot Prawn Boil on May 5 at False Creek Fishermen’s Wharf, from 11:00am to 3:00pm. Participants will receive a plate of fresh-off-the-boat prawns, accompanied by sides, sauces, and baked goods from Terra Breads. Beverages from Mogiana Coffee, R&B Brewing, and Ganton & Larsen Prospect Winery will also be served. Chefs from the Chefs’ Table Society of British Columbia will be hosting cooking demonstrations, offering ideas for how to prepare spot prawns at home.

Wild BC spot prawns (Pandalus platyceros) are the largest of seven commercial shrimp species found on Canada’s west coast. The population is monitored to ensure a sustainable fishery. During the six- to eight-week harvest season, which usually starts in May, a restricted number of commercial vessels with a limited number of traps can harvest spot prawns. Baited traps are spread along the ocean floor at a depth of 40 to 100 metres to minimize impact on habitat and bycatch. Any females caught with eggs must be returned live to the ocean. When stocks have been harvested to a pre-determined level, the fishery is closed.

Until six years ago, all 2,450 metric tonnes of the annual wild BC spot prawn harvest was exported to Japan. Most are frozen at sea by fishermen, then packed and exported to Asia. When Chef Robert Clark learned of wild BC spot prawns on a fishing trip with Steve Johansen of Organic Ocean, they came up with the idea of a Spot Prawn Festival so that we could also enjoy them here. The festival has grown in popularity from 200 foodies in its first year to over 1,100 people last year.

Wild BC spot prawns are prized for their sweet, delicate flavour and firm texture. When live, spot prawns are reddish brown. They turn bright pink when cooked, with defining white spots on their tail and white horizontal bars on the carapace. Starting Saturday, you can buy them daily, direct from the boat, from 1:00pm onwards at the False Creek Fishermen’s Wharf. How fresh are they? Steve Johansen fishes only 15 kilometres away from downtown Vancouver.

BC Spot Prawn Festivals:

May 5: False Creek Fisherman’s Wharf, Vancouver

May 12 & 13: Cowichan Bay Harbour, Cowichan Bay

June 2: The Cove Resort, West Kelowna

June 16: Westview Waterfront, Powell River

For further information:

• Official site: spotprawnfestival.com
• Learn about BC spot prawns: Pacific Prawn Fishermen’s Association
• Twitter: @spotprawnfest

~RG

Come inside and check out some photos from the latest F&B events Urban Diner has attended over the last few weeks…

^ Owner, Desmond Chen poses with his cheerful staff at the last Yelp party held at Pink Elephant Thai on Alberni Street

^ Bob Blumer shares some of his crazy experiences from his new tv show, "World's Weirdest Restaurants" with the Waldorf Hotel staff and a room full of brave guests

^ Guests of Bob Blumer participate in some of the silliness of "The World's Weirdest Restaurants"

^ Roaming Dragon owners, Jennifer and Jason Apple and Jory and Joelly Simkin pose with consulting Chef Tina Fineza at the launch of their new street eats menu

^ A look inside the Roaming Dragon truck and the talented staff at work

^ Fraiche owners, Paul Chalmers and Barbara Inglis, Chef Jefferson Alvarez, and GM Phil Reigh celebrated their 1st 'Leap Year' anniversary recently, hosting friends and family to a special dinner

^ Hotel GM, Jeremy Roncoroni and executive assistant Meryl MacDonald at the St. Regis 99th birthday party

^ Rasoul Salehi of Le Vieux Pin and LaStella wineries shows off some fresh eggs from the different heritage breeds of chicken they raise at the winery to naturally maintain insects and preserve their valuable grapes

^ Tequila importer, Eric Lorenz of Agave Spirits pours some tastings of new tequila for the media at the preview of the 1st Vancouver International Tequila Expo at the Edge Social Grill and Lounge on April 17

^ Tequila Expo organizer Manuel Otero and Mexico Tourism's Cesar Mendoza pose with local writer, Samantha Stanway

^ Realtor, Brandan Price and Roselyn Da Silva at the Rosewood Hotel's launch of their rooftop Reflections Lounge

^Crystal Kwon from Vancity Buzz, Lisa Nakamura from BC Business Online, and food blogger Mijune Pak at the Rosewood Hotel's Reflections rooftop party

^ The staff at the new Caché Bistro space in Yaletown pose at their launch party held on April 18th

^ Executive chef and co-owner Alex Mok (left) and sous chef brother Jason Mok (right), prepare dessert with staff

^ Staff pose at the opening of 'Famoso' the newest Neapolitan pizzeria to arrive on Commercial Drive

(Image by: Luke Hoagland)

Cibo continues its celebration of all things rustic with two new special events;  Hawksworth Restaurant announces team of runners & brunch special for BMO Vancouver Half Marathon; Tommasi Wines from Northern Italy May 2nd at Teahouse; Painted Rock Tasting April 24 – Seasons In The Park; Q4 Ristorante by Quattro will relocate in May to iconic West Broadway location; The Donnelly Group & Save on Meats join forces to provide quality meals to DTES residents;

CIBO CONTINUES ITS CELEBRATION OF ALL THINGS RUSTIC WITH TWO NEW SPECIAL EVENTS

ESCAPE TO LE MARCHE

APRIL, 2012 – VANCOUVER: The second of Cibo’s monthly regional dinners continues on April 25 with a menu from Italy’s central Le Marche region. Alongside Tuscany and Umbria, Le Marche is one of the last outposts of this beautiful region that has not been overrun by tourism. Here, time truly has stood still and a taste of the real Italy can be found in cooking rooted in peasant tradition. Natural beauty from mountainous hilltops to the Mediterranean Sea with a wide range of indigenous bounty is the perfect backdrop for dishes just like “nonna – grandmother” made. Executive Chef Neil Taylor’s menu includes:

• Deep fried stuffed olive

• Manila clams with tomato, white wine, rosemary, chili and lemon zest

• Cappelletti alla pesarese-tortellini stuffed with chicken, pork, bone marrow and nutmeg served in brodo

• Roast rabbit “porchetta style” with cardoon gratin and roasting juices

• Torta della nonna-ricotta, chocolate, citrus and pine nuts

For $48/person, not including tax or gratuity. Wine pairings will also be available with each course for an extra charge.

INTRODUCING ‘NOSE-TO-TAIL’ TUESDAYS

In keeping with Cibo’s commitment to sustainable and in season cooking, we are also pleased to announce a weekly dinner dedicated to the “Odd Bits” as so astutely coined by cookbook author Jennifer McLagan. In addition to the regular menu, Cibo will offer a pre-set Nose-to-Tail Dinner for $32.00, every Tuesday starting April 24. This is a wonderful opportunity for Vancouver’s adventuresome foodies to sample traditional, sustainable and, most of all, flavorful dishes that embrace Nose to Tail cooking. We are hoping to create a successful program here in Vancouver, similar to those found London, England (at St. Johns Bar and Restaurant) and in San Francisco (at Incanto). And what is good meal without a special bottle of wine? Perish the thought! As such, patrons will be able to choose from selected wines at 20% off on Nose-to-Tail Tuesdays.

For further information, please call Cibo at 604.602.9570 or email info@cibotrattoria.ca.

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HAWKSWORTH RESTAURANT ANNOUNCES TEAM OF RUNNERS AND BRUNCH SPECIAL FOR BMO VANCOUVER HALF MARATHON – Sunday May 6th, 2012

Vancouver BC, (April, 2012): Hawksworth Restaurant is excited to announce that twelve members from its service, kitchen and reservations teams will be running in the 41st BMO Vancouver Half Marathon, in support of the Greater Vancouver Food Bank Society’s Kids’ Picks Program.

Taking place on Sunday May 6th between 7-11am, the team felt strongly about supporting one of the city’s most rewarding charity events, raising funds for an exceptionally worthy cause.

The Greater Vancouver Food Bank Society’s Kids’ Picks Program provides pre-school children, from 18 months to 6 years, with daily portions of healthy snacks to ensure they receive essential vitamins and minerals needed for proper growth and development. The initiative also aims to educate parents with important information on childhood nutrition and healthy eating habits.

Whether you are a participant or supporter, head to Hawksworth Restaurant on marathon day to enjoy a well-deserved menu feature – the Runner’s Brunch – created by Chef Hawksworth and his talented kitchen team. With two “Six Master Farms” poached eggs, fennel sausage, asparagus and hedgehog mushroom hash ($20), the Runner’s Brunch is a perfect pick-me-up after a grueling morning of cheering or running. Stop by Bel Café for a sweet reward with eight jewel-toned macarons to choose from, including new favourites cookies & cream and maple & bacon.

The Hawksworth team will wear branded running wear and encourage Vancouverites to cheer them along on the day. To sponsor the Hawksworth team, visit www.foodbank.bc.ca/donate?campaign=2433

For more information, visit www.hawksworthrestaurant.com or call 604.673.7000

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TOMMASI WINES FROM NORTHERN ITALY MAY 2ND

Wednesday, May 2nd

Wines of the Veneto
Peter​ Rae of International Wine Cellars takes us on a journey to Northern Italy exploring wines of the Veneto region. Peter has selected a line up of Tommasi wines to taste along with canapes prepared by the talented culinary team at The Teahouse. Join us as we head into the Spring & Summer Wine Tasting Events!
Tickets are $25.00 per person
not including tax and gratuity

Book your tickets today!
(604) 669-3281 or
teahouseevents@vancouverdine.com

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PAINTED ROCK TASTING APRIL 24 – SEASONS IN THE PARK

Tuesday, April 24th
6:00pm – 7:30pm

Trending Toward Elegance
2009 Merlot
2009 Syrah
2008 Red Icon
2009 Red Icon

John Skinner
will be presenting a selection of renowned BC wines from
Painted Rock Winery.

“Painted Rock Estate Winery was  named #1 BC Winery at the 2011 Wine Access Canadian Wine Awards.”  Painted Rock sits on a spectacular bench overlooking the Skaha Lake in Penticton, B.C. The property has a unique microclimate that is particularly suited to the production of premium wines. As our knowledge of our terrior grows, so does our ability to evolve and define our style. Join us at the tasting and sip for yourself!

Canapés will be specially prepared
by the talented culinary team at  Seasons In The Park, to accompany and complement the select wines.

$25 per person
Not including taxes & gratuity

For tickets and more information
please contact Seasons In The Park

604.874.8008
seasonsevents@vancouverdine.com

We look forward to sipping with you!

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Q4 RISTORANTE BY QUATTRO WILL RELOCATE IN MAY TO ICONIC WEST BROADWAY LOCATION

(Vancouver, BC) April, 2012 – Patrick Corsi and Alex B. Tsakumis, of Q4 Restaurant Group, officially announced today that they have secured the lease at 2563 West Broadway, formerly Feenies, which was vacated by DB Bistro and Lumiere in March 2011. The pair will relocate the iconic Q4 Ristorante by Quattro to the larger space, and transform the east side of the restaurant into an intimate wine bar and cocktail lounge. The two kitchens will service both rooms, as well as Q4 Catering, and a new retail packaged food division for the company. The new location will open in May 2012. Meanwhile, it is business as usual at 2611 West 4th Avenue.

The newly relocated Q4 Ristorante by Quattro will be open for dinner nightly, lunch Monday to Friday, and weekend brunch. The menu will satisfy guests’ cravings for Q4 classics, while also offering a fresh, new regional spin on Italian presented with the quality and consistency that Q4 has built its reputation on over the years.

The new Q4 Ristorante will open after a redesign led by Karen Bohne of Moeski Consulting Inc. It will seat up to 200, including a large bar and a private room for as many as 25 guests. Plus, the bustling patio is sure to be a beacon in warmer months. Details on the east side wine bar and cocktail lounge are still in development.

About Q4 Restaurant Group
Over a decade and a half, Q4 Ristorante by Quattro (formerly Quattro on Fourth), has established itself as Vancouver’s original new Italian restaurant. In 2009 longtime proprietor, Patrick Corsi, joined forces with a new partner, noted real estate developer and entrepreneur, Alex B. Tsakumis, and one year later they opened Q4 al Centro in downtown Vancouver at 780 Richards Street. All along, Q4 Catering has quietly gained a reputation amongst Vancouver’s most discerning clientele as an elite catering company. For more information please visit www.q4restaurant.com, or follow Q4 on Twitter @Q4Restaurant and like us on Facebook.

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THE DONNELLY GROUP & SAVE ON MEATS JOIN FORCES TO PROVIDE QUALITY MEALS TO DOWNTOWN EASTSIDE RESIDENTS

Vancouver, BC (April, 2012) – The Donnelly Group has committed to purchasing products from Mark Brand’s Save on Meats for all Donnelly Pub Group menus, in an effort to support Brand’s program to provide healthy meals for residents of Vancouver’s Downtown Eastside.

Restaurateur Mark Brand reopened the iconic Save On Meats building on June 22 of last year with an ambitious business plan and underlying social mandate. One branch of this mandate is their partnership with the Atira Women’s Resource Society to collaborate on a meal program providing healthy and delicious hot lunches to residents of Single Room Occupancy and Single Room Accommodation in the Downtown Eastside. The focus of this meal program is on providing both nutritious and enjoyable food items in order to give people at risk a healthier and happier mealtime.

With the goal to increase the size of the program and to improve the quality of meals being provided, Mark Brand was in need of more partners to help with funding. The Donnelly Group, a local hospitality company dedicated to supporting local causes, was happy to get involved. In May 2010, Jeff Donnelly, CEO and President of the Donnelly Group, re-launched the Metropole Community Pub, which donates 25% of profits to organizations in the Downtown Eastside and supports numerous charities through the Donnelly Fund. The partnership between Save On Meats and the Donnelly Group was a natural fit and in line with the charitable goals of both organizations.

“Jeff Donnelly and I have been friends for a long time,” says Mark Brand. “When I approached him with the idea and outlined the benefit to the Downtown Eastside community, Jeff immediately agreed. Both of our organizations are committed to giving back to the communities in which we operate by supporting worthy causes. So far we’re doing great work together and will continue to leverage our partnership and partners to do the same.”

By sourcing products from Save On Meats for the Donnelly Pub Group menu, the Donnelly Group is helping to subsidize the meal program through the development of exceptional menu items that are locally and ethically sourced. The Donnelly Group is currently sourcing products for all burgers, sliders and sausages on the pub menus from Save on Meats. This helps to subsidize a meal program that now feeds 480 people a day, with 1400 pounds of nutritious food being distributed every week.

About Save on Meats:
Save on Meats, located at 43 West Hastings Street in downtown Vancouver, is a business run by talented hospitality industry veterans, that includes a full service butcher shop and a popular diner that serves comfort foods typically found at classic lunch counters. Save on Meats also works with a number of groups in the neighborhood including the Pot Luck Café Society, Atira, The Union Gospel Mission, The Salvation Army, SOLEFood Community Gardens, VCC, PLEA and United We Can to offer employment opportunities, meal programs, subsidized cooking classes at local SRO’s and a number of other exciting programs. For more information visit www.saveonmeats.ca.

About The Donnelly Group:
The Donnelly Group values guest experience above all. With an emphasis on locally sourced, quality products, impressive entertainment and interesting interior design, the Donnelly Group owns and operates public houses, cocktail taverns and nightclubs of note in Vancouver, BC. The Donnelly Fund supports many local charitable recipients including the Greater Vancouver Food Bank, BC Children’s Hospital Foundation, the Steve Nash Foundation, the Downtown Eastside Women’s Centre and United We Can. For more information visit www.donnellygroup.ca.

Tickets go on sale at 11:59 pm Thursday, April 12, 2012.

Vancouver Craft Beer Week .com

Spring Into Easter at Thierry; Aprons for Gloves; The Glowbal Restaurant Group is committed to its team and guests;
Bittered Sling Bistro: April 2012 with Okanagan Spirits; Pink Elephant Thai turns one in April; Wild BC Spot Prawn festivals in BC; Mission Hill Family Estate presents ‘An Evening with Chris Botti’ June 24; ORU – the journey and the destination; Bel TO GO launches at Bel Café; LaStella: 2009 Fortissimo is here; Quails’ Gate surfs the wave of sustainability with Ocean Wise dinner; Thursday is Date Night at CRU; Howe Sound beer dinner at Red Card; Seasons in the Park tasting: French wines for spring; Vancouver Tequila Expo; 2012 BC Shellfish Festival – Chefs’ Dinner Lineup & Tickets

Thursday, April 5th – Monday, April 9th

This Easter, join us for an exclusive selection of festive delicacies, handcrafted by Maître Chocolatier Thierry Busset and his expert team. From assorted Easter chocolates to striking limited edition pieces all made from Chef Thierry’s finest French chocolate, there will be something for all ages ranging from $9 to $200. In true Parisian style, keep an eye out for distinctive Easter traditions, such as chocolate fish and roosters, bound to make an appearance in select Easter eggs!

HOLIDAY HOURS
Thursday: 7am–midnight | Friday: 9am–midnight | Saturday: 9am–midnight
Sunday: 9am–midnight | Monday: 7am–midnight

Founded in the traditions of acclaimed maître pâtissier Thierry Busset’s native France, ‘Thierry’ offers a contemporary approach to the finest handcrafted chocolates, macarons, pastries, and desserts, as well as an all-day menu of healthy and delicious savoury items, made from the best and freshest ingredients.

1059 Alberni Street (b/w Thurlow + Burrard) | Vancouver, B.C. | www.thierrychocolates.com

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APRONS FOR GLOVES
Vancouver, BC (for immediate release) – Aprons for Gloves Boxing Association is a charitable organization founded in 2012 dedicated to the support and promotion of amateur boxing in Vancouver and beyond. We are excited to announce our first charity event coming to Vancouver on July25,2012 – RestaurantRumble.

For one magical night, individuals from the local service industry (or any profession that ever wore an apron, for that matter), can hang up their aprons and put on a pair of boxing gloves to live out their dream.

For 12 weeks, contenders will train in a real gym, with real fighters. After the weeks of intense training, the final 16 fighters will be chosen to battle head to head at centre ring. They will experience the lights, the energy and the adrenaline while they duel in a battle of fisticuffs in front of hundreds of their peers! Scores will be settled and champions will be crowned, but most importantly, a difference will be made.

All proceeds of the event will go to the Aprons for Gloves Boxing Association, which helps create a positive change in the lives of underprivileged youth, by supporting their future in a positive way through sport. Funds from Restaurant Rumble 2012 will be used to find a permanent training space for at-risk youth, where they can build self-esteem and confidence through boxing and mentorship. The not-for-profit organization needs all the help it can get to ensure that these otherwise troubled kids have a place they can turn for guidance and support.

We are calling all local service industry folks who not only want to support this incredible cause, but also want to get into the best shape of their lives and prove that they can be the best of their weight class.

Sign up online now … you have until April 13! The official tryout dates are April 14 & 15 and training starts right away. For sign up information please visit our website – www.apronsforgloves.com

Don’t want to box, but still want to get involved and help? We are taking applications from all service industry people for ring girls and ring announcers for the big event – check out the website for details!

Bartenders, barbers, butchers and baristas will battle! Meat Packers, managers, maids and the Maître ‘D will maim* one another! This is a once in a lifetime chance to compete in a grueling spectacle of carnage* with a punctuation of barely palatable pageantry! It will be a tertiary-sector tilt; a foie-gras-fueled fight night! Watch in contentment as the bitter, brawling fists of the bartender mercilessly mangle the restaurant manager’s mug.

Restaurant Rumble 2012 Main Event
Wednesday, July 25 at the Fei and Milton Wong Experimental Theatre,
Goldcorp Centre for the Arts, Simon Fraser University

*No one will be maimed or harmed in any way. There will be no actual carnage. It is more likely that someone will experience exhaustion before any possibility of physical injury can occur. It should actually be more of a ‘comedyfest’ than a ‘slugfest’.

FOR ADDITIONAL INFORMATION, CONTACT: Tavia Cosper, Sense Communication tavia@sensecomm.ca www.sensecomm.ca

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THE GLOWBAL RESTAURANT GROUP IS COMMITTED TO ITS TEAM AND GUESTS, AND IS THANKFUL FOR THEIR CONTINUED SUPPORT

(Vancouver, BC) On April 2, 2012, the CBC aired a story about tip disbursements that singled out The Glowbal Restaurant Group. However, the CBC’s Kathy Tomlinson report of allegations that question employment standards adherence and that tips are used for purposes other than what they are intended are categorically false and inaccurate.

“We are completely transparent with every member of our team in regards to our policies, procedures and daily practices surrounding tips,” says Emad Yacoub, CEO of The Glowbal Restaurant Group. “Simply put, our senior executive team does not take tips, and no money from the tip pool is used for business expenses. Operations and front-house managers, our kitchen and dishwashing teams, hostesses, bussers, food runners and bar staff do share in pooled funds in accordance to our policies. This is a standard practice in our industry and we believe this is fair. Our employees share the responsibility for ensuring guests have a positive experience in our restaurants. In return, they each share in the pride of that success and the generous thanks that our guests extend.”

“It is curious and unfortunate that Ms. Tomlinson and the CBC chose to air a story based on the false accusations of former employees. It is equally baffling as to why Ms. Tomlinson chose to focus on The Glowbal Group when the practice of pooling gratuities is an accepted standard in the hospitality sector in Canada.”

The Glowbal Restaurant Group and its CEO Emad Yacoub will file a lawsuit in BC Supreme Court against the CBC, CBC reporter Kathy Tomlinson and the former employees over unjustified defamatory allegations. The Glowbal Restaurant Group and Yacoub will be seeking general, aggravated, special and exemplary damages and legal costs, and a Court injunction requiring the CBC to remove all of the false allegations from its Internet website.

“I have been left with no option but to take legal action against the CBC and Ms. Tomlinson to redeem my reputation and that of my business,” says Yacoub. “We will continue to serve the city we love so much. Our priorities remain with our team and our guests, and we are thankful for their continued support.”

Statement from The British Columbia Restaurant Association
“As The Glowbal Restaurant Group has been a valued member of the BC Restaurant Association for over a decade, I have come to know Emad Yacoub both personally and professionally,” says Ian Tostenson, President/CEO of The British Columbia Restaurant Association. “Emad heads up what can only be described as one of the most progressive and dynamic restaurant groups in the city. Over the years, The Glowbal Group has employed thousands of staff members and is a major contributor to the overall success of our industry. It is unfortunate that they have been singled out for a policy that is common within the industry. It is not just the servers who are responsible for the guest experience but the collective team that assists in ensuring customer satisfaction. This is an aspect of the business The Glowbal Group takes much pride in.”

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BITTERED SLING BISTRO: APRIL 2012 WITH OKANAGAN SPIRITS

We are proud to introduce you to “Bittered Sling Bistro” – a bi-weekly food and cocktail pairing competition dedicated to pushing the boundaries of cocktail craft presented at the beautiful Legacy Liquor Store in Olympic Village, Vancouver. This event is hosted by Kale & Nori’s award-winning mixologist, Lauren Mote and Chef Jonathan Chovancek. This is Vancouver’s longest running and biggest cocktail and food-pairing competition, offering a high level creative event for apprentice and veteran bartenders across British Columbia. This event is proudly sponsored by the Canadian Professional Bartender’s Association.

Lauren Mote starts our evening off, with a unique and palate-cleansing cocktail, with our feature spirit and Bittered Sling Extracts, accompanied by delicious and beautifully paired hors d’oeuvres, in the gorgeous foyer of Legacy Liquor Store. Their vaulted ceilings, spirit displays and living wall create a dynamic setting for this exciting and interactive event. Guests are guided though a bartender-friendly spirit tasting, led by our host bartender, offering up invaluable information about why bartenders love this particular spirit, and what it means to them. 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, and the addition of a Bittered Sling Extract. Each course is accompanied by a expertly paired cocktail by the host bartender. Following the dinner, our guests will be invited to rate the bartender’s presentation and pairing skills. The 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 creative way. This is all about spirit – in both the bartender and the bottle.

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

April: Okanagan Spirits, a local and artisanal spirits distillery including Okanagan GIN, McLoughlin & Steele Rye Whisky, Eau-de-Vie, Taboo Absinthe, fruit liqueurs and traditional method brandies.

April’s Competitors:
Wed April 11 – Evelyn Chick, UVA Wine Bar & Cibo Trattoria Purchase Tickets Here!
Wed April 25 – David Wolowidnyk, West Restaurant Purchase Tickets Here!

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
Spiced nettle crisps with black garlic, radish and sheep’s feta

Black chickpea puree with sesame, yoghurt and mint
~~~
Plated Dinner
Early spring vegetables with “chorizo” pork belly and pickled red mustard sabayon

Halibut, smoky West Coast dashi, wild rice, roasted mushroom-quinoa crust

Preserved quince fool, caramelized Meyer lemon meringue, maple granola caramel

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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PINK ELEPHANT THAI TURNS ONE IN APRIL AT 1152 ALBERNI STREET

(Vancouver, BC) April 2, 2012 – Desmond Chen, president of Thai House Restaurant Group, is pleased to announce that the baby of the family, Pink Elephant Thai, located at 1152 Alberni Street, will celebrate its first anniversary this month.

When the restaurant opened in April of 2011 Vancouver was abuzz with Canucks playoff action and Pink Elephant Thai quickly became a great alternative spot to catch the game on the big screen and enjoy authentic Thai food, and cocktails or Singha beer.  To cheer on the Canucks this year, Pink Elephant Thai is offering $5 appetizers and $3 local beers on all Canucks game nights.  For those who want to escape the hockey game but still enjoy some Thai favorites, Pink’s upstairs dining room is tucked away from the activity.

Other highlights from Pink Elephant Thai’s freshman year include hosting Thai House Restaurant Group’s 25th anniversary party last September, as well as being the site of some very successful social and charity events.  Over the course of one year, the busy restaurant used 8,352,000 ml of coconut milk, 20,000 kg of rice, 800 pounds of basil leaves, and 9,880,000 grams of curry paste.

Pink Elephant Thai’s menu offers both New World and Traditional combination dinners for parties of two to six, as well options for shared appetizer platters.  Several of the restaurant’s standout dishes are Peeg Gai Yaad Sai, delectable boneless chicken wings stuffed with vegetables and glass noodles; The Pad Thai noodles prepared from fresh tamarind sauce, which are on special for $9 on every Monday night; Braised Pork Hock, marinated and slow cooked with Thai herbs on a bed of spinach; Grilled Free Range Duck Breast, served with spicy garlic and chili sauce; and How Mok, traditional Thai steamed egg curry with fish filet, tiger prawns, sweet basil served in a banana leaf and all of the curries.

Pink Elephant Thai features a popular communal table running the length of the restaurant, as well as oversized booths, and a chef’s table to catch all the kitchen action.  Overall, the look is ultra sleek with gleaming white, cool grey, polished black, and lots of the restaurant’s signature pink.  Creative cocktails, imported beers including Thailand’s Singha, along with a varied and well priced wine list, all pair nicely with the menu that ranges from just a touch to totally spicy.

Pink Elephant Thai is located at 1152 Alberni Street and open seven days a week, from 11:30am through 10:30pm. It’s open late for special parties and on weekends, always 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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WILD BC SPOT PRAWN FESTIVALS IN BC

Vancouver, BC… The Wild BC Spot Prawn season doesn’t begin this year until Thursday, May 3rd but plans are well underway for several festivals in BC. The Spot Prawn Festivals first began in Vancouver, an initiative of the Chefs’ Table Society (www.chefstablesociety.com) and have grown in popularity from 200 foodies sampling this marine delicacy to over 1100 people last year at False Creek Fisherman’s Wharf, close to Granville Island. This year’s Festival is expected to be equally as popular, with more opportunities in BC to celebrate the season. For more information visit the Wild BC Spot Prawn website at www.wildbcspotprawns.com.

The Spot Prawn season is kicked-off with the original Festival followed by other festivals throughout the province. Dates as follows;
Vancouver - Saturday, May 5th – False Creek Fisherman’s Wharf
Cowichan Bay –   Sat. & Sun, May 12th – 13th – Cowichan Bay Harbour, Vancouver Island
Kelowna – Saturday, June 2nd – The Cove Resort, West Kelowna
Sunshine Coast -  Saturday, June 16th – Willingdon Beach, Powell River

Costs and refreshment availability vary between Festivals. More information will be forthcoming from the individual Festivals. All Festivals and their information will be listed on the Wild BC Spot Prawn website as it is available.

About Wild B C Spot Prawns
Wild BC Spot Prawns are a delicacy known around the world for their sweet, delicate flavour and firm texture. They are most recognizable for their reddish brown colour, which turns bright pink when cooked, defining white spots on their tail and white horizontal bars on the carapace. Spot prawns are the largest of the seven commercial species of shrimp found on the west coast of Canada. Wild BC Spot Prawns are available live during the short harvest season, which usually starts in May and lasts anywhere from six to eight weeks. Prawn fishermen spread baited traps along the ocean floor at depths ranging from 40 to 100 metres.This method has less of an impact on ocean habitat and very low levels of bycatch of other species.

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MISSION HILL FAMILY ESTATE PRESENTS ‘AN EVENING WITH CHRIS BOTTI’ JUNE 24

Mission Hill Family Estate Winery Presents ‘An Evening with Chris Botti’
Multi Grammy Award Winning Jazz Artist Makes His First Ever Concert Appearance in the Okanagan Valley
at Mission Hill’s Outdoor Amphitheatre on Sunday, June 24

West Kelowna, British Columbia (April, 2012): The Mission Hill Family Estate Summer Concert Series returns with ‘An Evening with Chris Botti,’ on Sunday, June 24, 2012. The multi Grammy award winning jazz artist is set to perform at the winery’s spectacular outdoor amphitheatre.

The experience of an evening performance under the open sky at the Mission Hill amphitheatre is unforgettable. There is something extraordinarily special for both the artist and the audience at this intimate hilltop location which seats 1,000 guests – a wonderful outdoor concert experience reminiscent of the grand performances staged at the Arena di Verona, one of Italy’s historic open-air Roman amphitheatres. With majestic mountains and the scenic lake creating the perfect backdrop, guests will enjoy an evening of music, wine and cuisine at one of Canada’s premiere concert locations.

Chris Botti and his incredible band have performed with many of the finest symphonies at some of the world’s most prestigious venues; the intimate concert at Mission Hill Family Estate marks Botti’s first ever concert appearance in Okanagan wine country. An artist normally reserved for much larger venues, the small capacity amphitheatre will provide a rare treat for those in attendance.

Since the release of his 2004 critically acclaimed CD When I Fall in Love, Chris Botti has become the largest selling American jazz instrumental artist. His success has crossed over to audiences usually reserved for pop music and has led to four #1 Jazz Albums, as well as multiple Gold, Platinum & Grammy Awards. Over the past three decades, he has recorded and performed with the best in music; including Sting, Josh Groban, Michael Bublé, Paul Simon, Joni Mitchell, John Mayer, Andrea Bocelli and Aerosmith’s own Steven Tyler.

“The spectacular outdoor amphitheatre at Mission Hill Family Estate provides a unique opportunity to enjoy live performances in an unrivaled setting,” says Proprietor Anthony von Mandl. “We are delighted to welcome Chris Botti to the winery this summer.”

Tickets on sale – via SelectYourTickets.com – beginning at $89.50 each.

Mission Hill is offering three experiential packages to enable fans and guests to enjoy an unforgettable evening of wine, food and song:

Terrace Dinner & Concert
The Dinner & Concert package includes reserved concert seating and a 3 course pre-set seasonally inspired dining experience with wine pairings and breathtaking panoramic views of the winery and Lake Okanagan at our award-winning Terrace Restaurant. Dinner seating reservations will begin at 5pm. The popular Dinner & Concert package is available in limited quantities. Seating is reserved for a maximum of 70 guests.

Loggia Wine Lounge & Concert
Making its debut this season, the new Loggia Wine Lounge & Concert package includes reserved concert seating and access to the winery’s outdoor covered gallery adjacent the concert amphitheatre. Along with a reserved seat, guests will have exclusive access to the Loggia and be treated to wine service and hors d’oeuvres prior to the concert commencement. The Loggia Wine Lounge will begin at 6pm. This new experiential package is available for a maximum of 50 guests.

Reception & Concert
The Reception & Concert package includes reserved concert seating and an elegant pre-concert reception in our beautiful Visitor’s Centre featuring exquisite food and wine pairings. The reception will be hosted by Mission Hill Family Estate’s Director of Wine Education Ingo Grady. Reception will begin at 6pm. Capacity for the pre-concert reception is limited to 100 guests.

Purchase your tickets: here
Phone: 250.762.5050
More information visit: missionhillwinery.com
Facebook: Facebook.com/MissionHillWine | Twitter: @MissionHillWine

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ORU – THE JOURNEY AND THE DESTINATION

Vancouver, BC, April, 2012 -After roaming the seas of the Pacific Rim, Chef Darren Brown applies his knowledge and passion for food of the Pacific Northwest and flavours of the Pacific Rim. The ORU team has developed a culinary journey with a new menu, offering an abundance of flavours ranging from British Columbia’s coast, to the French Polynesian Islands, and all the way down the southern regions of Chile.

Throughout the menu, Chef Brown and his team focus on food of the P acific Northwest and incorporate flavours from the Pacific Rim. “It’s our goal to use the best product at the best time and let the food speak for itself.” says Chef Brown. “Our West Coast ingredients are conducive to the Pacific Rim style of cooking and I look forward to showcasing this to our guests.”

Homegrown and internationally travelled, Executive Chef Darren Brown grew up tasting what the Pacific Northwest has to offer in products and ingredients. He then traveled the Pacific Rim for over three years by yacht learning how to play with food and cook with what was fresh and seasonal. Next, it was off to the California coast, where fresh, local and organic ingredients were the mainstream food culture.

The new menu features a variety of dishes of local origin with a twist from the Pacific Rim; simply and skillfully prepared. Lunches offer a little something for everyone – from Lunches on the Fly, such as the Organic Ocean’s Fish and Chips to the South American staple – “Cubano” Porchetta Sandwich.

Spice up the evening and begin a true culinary journey through the Pacific Rim. The Notch Hill’s Beet Salad with Cabrales and Chimichurri has quickly become a favourite. Next, onto two local favourites – the Duck Confit Gyoza and the “Kalua” Pork Belly then, the ‘Pièce de résistance’ – the Sake Cured Haida Gwaii Sablefish.

Chocolate lovers beware! ORU’s Pastry Chef, Jason Pitschke takes guests through a flight of succulent chocolate desserts, paying homage to the “best in class” signature works from great artisanal chocolatiers such as Callebaut with their Satin Blanc, Michel Cluizel’s Mangaro Lait, and Valhrona’s Alpaco Grand Cru.

ORU offers a collection of over 200 wine labels, designed in harmony with the cuisine. ORU Manager, Darryl Thomson and his team offer an eclectic selection of wines, covering regions of the Pacific Northwest and the Pacific Rim.

The private dining room areas set the ultimate backdrop for intimate dinners and larger group events. Enjoy an evening of culinary bliss at an interactive Chef’s Table, host an exclusive dining experience in the Private Wine Room, or bring a larger group together in the Private Dining area. The Chef’s Tables take centre stage while the Wine Room and Private Dining area offer sliding glass walls to provide intimacy at any moment.

Upon arrival, guests are welcomed into the newly renovated Sky Bar – Coal Harbour’s Living Room. Here, begin the evening with a pre-dinner cocktail and those deciding to stay can sit back and enjoy the lively sounds from the Lobby Lounge below. The Sky Bar menu ’scores’ while watching the big game on any of the four 42 inch LCD flat screen TVs. It’s a difficult decision to make – order the Brisket and Béarnaise Sliders or ‘kick-it-up a notch’ with the choice of three Poutines – Short Rib, Chicken and Chorizo or BC Spot Prawn.

A vibrant gathering place of celebration or an exclusive intimate dining experience for two; ORU is the perfect spot to savour food of the Pacific Northwest and flavours of the Pacific Rim. A marble and stainless steel open concept kitchen sets the stage upon which our innovative and talented chefs create extraordinary cuisine. Executive Chef Darren Brown and his dynamic and passionately driven ORU team guide guests through a culinary journey for the senses with a menu that features a variety of dishes of local origin with a twist from the Pacific Rim, simply and skillfully prepared. For more information visit www.orucuisine.com.

Follow us on Facebook and enter to win a weekly prize of $50 to ORU
and be entered into the GRAND PRIZE draw to win
One Night Stay at Fairmont Pacific Rim and intimate dinner for two at ORU!

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BEL ‘TO GO’ LAUNCHES AT BEL CAFE

David Hawksworth’s epicurean café shines with a thoughtful take away option

David Hawksworth’s epicurean café shines with a thoughtful take away option
VANCOUVER, BC (March 14, 2012): From a delightful lunch (albeit desk side) to beautifully catered corporate functions and meetings, Bel TO GO at David Hawksworth’s Bel Café offers fresh and flavourful savory and sweet delicacies for Vancouver’s business community.

Pre-order from items on the Bel Café menu and have them prepared and packaged ready for pick up at their central Howe & Georgia street location. From fresh-baked pastries and crumbling croissants to gourmet sandwiches, nourishing soups and satisfying salads, Bel Café’s efficient and friendly team will help craft an uplifting feast for catered boardroom meetings and corporate events.

Sweeter items, from Pastry Chef Wayne Kozinko include beautiful individual tarts and desserts as well as full-sized cakes (6” and 8”) for larger groups, complemented beautifully by Bel Café’s collection of exquisite confetti-like macarons, including their latest flavour Cookies & Cream.

Creative and fresh cuisine reigns at Bel Café, with recipes from the inspired kitchen of Hawksworth Restaurant, which continues to add to their fruitful list of accolades including ‘best new restaurant in Canada’ by Macleans magazine.

For more information, visit www.belcafe.com. To order, call 604.605.3325 (catering) or 604.673.7000 (for pick-up).

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LA STELLA: 2009 FORTISSIMO IS HERE

With spring approaching and wine festival season in full swing we’re delighted to release our 2009 Fortissimo! This is the third vintage of our Super Tuscan inspired blend and as always we’re very proud of what we have to present to the world.

The 2009 vintage was hot from the get go and is one of the warmest recent vintages. As a result the 2009 Fortissimo is outstanding. The large format puncheons and Hungarian oak are evident in the subtle manner that the oak presents itself. Overall the wine has fantastic layers of flavour and intriguing complexity.

In youth this wine shows a brilliant level of Italian rusticity. The wine is built to age for several years or decanted and enjoyed today.

Food Pairing: veal osso bucco or Tuscan roast lamb with rosemary crust.

We’ve included the rave reviews from the top critics in Canada below as well a vintage summary from our GM Rasoul Salehi.

How to order:

Both wines can be ordered online, or by email. Please remember we offer a 10% discount on full case orders (can be mix and match cases).

2009 LaStella Fortissimo Selezione di Famillia
(Cabernet Sauvignon, Sangiovese, Merlot, Cabernet Franc) $35

click here to order

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QUAILS’ GATE SURFS THE WAVE OF SUSTAINABILITY WITH OCEAN WISE DINNER
April 2, 2012 (Vancouver, BC) – On Saturday, May 12 2012, Quails’ Gate winery will present a special Ocean Wise dinner at its Old Vines Restaurant.  The four-course dinner will feature 100% sustainable seafood paired with premium wines from Quails’ Gate Winery.

The meal will be a creation of collaboration by two esteemed Chefs: Old Vines Executive Chef Roger Sleiman, with special guest Chef Michael Allemeier, CCC (Certified Chef de Cuisine).  It will include 100% sustainable seafood, as certified by the Vancouver Aquarium’s Ocean Wise program. Old Vines Restaurant at Quails’ Gate is proud to serve only Ocean Wise certified seafood.

Quails’ Gate Winery Ocean Wise Dinner
Saturday, May 12 2012
6:00PM

$99 per person exclusive of taxes and gratuities

Space at the event is limited, so reserve your tickets today by calling Julia Garner at 250.769.2514 or emailing groupbookings@quailsgate.com.

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THURSDAY IS DATE NIGHT AT CRU(Vancouver, BC) – Vancouver’s CRU Restaurant offers a weekly Date Night special for couples who want to enjoy an intimate yet relaxed night out.  Available on Thursdays, the special includes a three-course dinner for two with a bottle of wine for just $99 per couple.

Whether it’s the sensory foreplay of finger food or the deep satisfaction of a rich main course, fine cuisine has long been associated with the thrill of romance.  Cru’s dining room is a perfect setting in which to spark a longtime love or to explore an exciting new adventure!

“Date Night” Thursdays at CRU
Dinner for Two: 3 course dinner with bottle of wine
$99 per couple (exclusive of taxes and gratuity)

CRU Restaurant
1459 West Broadway, Vancouver

Reservations available by phone at 604-677-4111 or online at www.cru.ca

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RED CARD SPORTS BAR & EATERY BECOMES A MAJOR PROPONENT OF THE CRAFT BEER MOVEMENT
WITH ITS MEMBERSHIP IN CAMRA AND ITS FIRST CRAFT BEER DINNER FEATURING HOWE SOUND

April, 2012 – Vancouver, BC -With sixteen draft beers on tap and an ever expanding lineup of craft beers, Red Card is committed to supporting and promoting local brewers and their award winning products.  Red Card has already set itself apart with a menu that goes far beyond regular sports bar fare.  All ingredients are locally sourced and organic and absolutely everything is made in house.  Red Card’s executive chef Kaede Hirooka’s superb food will be paired with the award winning beers of Howe Sound on Tuesday, April 10 at 7:00 p.m.

The five course menu with beer pairings is just $50.00 including tax.  Hosted by Ralf Joneikes (General Manager, Viti Wine & Lagers), you will enjoy the good natured commentary on the beers and food.  Chef Kaede’s menu includes:

Royal Miyagi oyster four way mignonette

House smoked Albacore tuna/pickled red onion/shaved fennel/cilantro/chipotle Romesco
Beer Pairing -Imperial IPA

Braised Rossdown Chicken/parmesan polenta/ porcini bacon ragout
Beer Pairing – Honey pale ale

Seared maple marinated heritage Angus beef/smoked onion puree/garlic confit
Beer Pairing -Rail brown ale

Chocolate orange fondant
Beer Pairing – King Heffy

For tickets or more information, please email us at info@redcardsportsbar.ca or call 604-689-4460

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SEASONS IN THE PARK WINEBAR TASTING: FRENCH WINES FOR SPRING

Tuesday, April 10th
6:00pm – 7:30pm

We will be featuring a fantastic line up of French wines, just in time for spring!
~
2010 Domaine de Grachies, Cotes de Gascogne Blanc
2010 Domaine de Vaugondy, Vouvray
2010 Chateau Millegrand, Monervois
2009 Chateau La Pierriere, Bordeaux
~
Jonathan Mergui from
Liberty Wine Merchants
has selected a variety of wines to taste
over the course of the evening.
Join us to explore the different
regions of France and what it
has to offer! Canapes will be specially prepared by Executive Chef
Dennis Peckham to accompany and
complement the selected wines.

$25 per person
Not including taxes & gratuity

For tickets and more information
please contact Seasons in the Park

604.874.8008
seasonsevents@vancouverdine.com

We look forward to sipping with you!

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FIRST ANNUAL VANCOUVER INTERNATIONAL TEQUILA EXPO

April, 2012 (Vancouver, BC) – The First Annual Vancouver International Tequila Expo (VITE) will take place on Saturday, May 12, 2012 at the Vancouver Convention Centre East.  It is sponsored by Las Margaritas Mexican Restaurant and the Consulate General of Mexico. Proceeds will benefit the British Columbia Hospitality Foundation (BCHF), the hospitality industry’s own charity.

VITE schedule

Two Seminars  – (Tickets $45 each)
1.       11:00 am – 12:30 pm – “Tequila 101” – history, culture, and production of tequila
2.       1:00 pm  – 2:30 pm -  “Ancient Origins of Agave Spirits”   – the prehistoric precursors to tequila

Trade & Media Tasting (nominal fee including donation at the door to BCHF)
·         3:00 pm -  5:00 PM – Trade and Media Tasting (nominal fee includes donation to BCHF)

Consumer Event – (Tickets $65)
·         6:00  pm – 9:00 pm – Consumer Tasting -  where guests to sample the full lines of well-known brands like Tequila Don Julio & Cabo Wabo Tequila, and  newcomers to the market like T1 Tequila Uno & Tavi Tequila, and brands not yet imported to British Columbia such as Azuñia Tequila.

Tequila Expo Founder Eric Lorenz notes that “British Columbia consumer choice has languished due to minimal diversity of available 100% agave brands, and thus tequila has not yet gained the same reverence or market-share as other world renowned D.O. spirits.  The Vancouver International Tequila Expo is going to elevate the perception of this bold, tradition-laden, world-class spirit in our province.”

Vancouver International Tequila Expo
Saturday, May 12 2012
Vancouver Convention Centre East

Tasting Seminars – $45 each
Trade Tasting 3:00 – 5:00PM – (nominal fee includes donation to BCHF)
Consumer Tasting 6:00 – 9:00 PM –  $65

For more info, visit: www.vancouvertequilaexpo.com

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2012 BC SHELLFISH FESTIVAL – 2012 CHEF’S DINNER LINEUP ANNOUNCED

Comox, BC – The BC Shellfish Festival is pleased to announce the lineup for the 2012 highlight Chefs’ Dinner to be held Friday, June 15 at the historic Filberg Heritage Lodge & Park in Comox. Tickets go on sale Monday, April 2, 2012. Over 200 guests will be treated to a six-course chef designed seafood menu paired with a BC wine. Ideally held in the oyster growing capital of Canada, the Comox Valley, the meal is served outdoors, along the banks of idyllic Baynes Sound. This year’s dinner will bring in chefs from near and far who all share a passion for preparing sustainably raised shellfish to offer guests a truly authentic taste of the West Coast. This year’s lineup includes:

Ned Bell, Executive Chef, Four Seasons/Yew Restaurant, Vancouver
Jonathan Chovancek, Executive Chef, Kale & Nori Culinary Arts, Vancouver
Bill Jones, Executive Chef, Deerholme Farm, Cowichan Valley
Aaron Rail, Executive Chef, Avenue Bistro, Comox
Ronald St. Pierre, Executive Chef, Locals, Courtenay
Matt MacDonald, Executive Chef, Berwick, Comox

Chefs have been paired with a BC shellfish grower and their product to bring their combined creations to guests. Every course will be expertly paired with a BC wine. During the reception, guests will be able to sample various raw oysters from different regions of BC, shucked and served by the farmers who grew them  as well as samples of raw geoduck.

Tickets historically sell out quickly and with this year’s line-up that trend will undoubtedly continue so interested parties are urged to order tickets as soon as possible. Tickets are $125 and are available by calling 250.890.7561 on Monday, April 2. Chef bios are below.

More information about the festival and all the events taking place can be found on our website at bcshellfishfestival.ca/ and our FB Page at www.facebook.com/BCShellfishFestival.

(Image by: Roger McLassus)

Award winning Cobre restaurant is on the move!; Enjoy live Jazz every Wednesday night at Uva in March; Jour du Macaron @ Thierry; Le Vieux Pin releases 2nd vintage of Syrah and Viognier; The return of Glowbal Collection’s passport program; Hawksworth embarks on Hong Kong culinary adventure; Market by Jean-Georges presents “Return of the Martini” and “Favourites”; Every day is date night at Restaurant 62; Special events for March at Legacy Liquor; Bittered Sling Bistro: Hendrick’s Gin; BC sourced ingredients bring Woodland Smokehouse and Commissary to life; Hapa Izakaya opens in Coal Harbour; The Oakwood Canadian Bistro launches new menu; Top Table’s wine lists awarded; BCHF supports Victoria hospitality employee fundraiser

AWARD WINNING VANCOUVER RESTAURANT ON THE MOVE!

VANCOUVER – After five years at 52 Powell the much beloved and critically acclaimed Cobre Restaurant is moving!  This means the successful venture brought to you by owners Tyson Reimer, Chef Stu Irving and Jason Kelly can expand in order to tempt your palate even further!

However just when you thought you’d have to drive miles for those incredible taquitos rest assured, you won’t have to travel far at all.  In fact Cobre is moving to a bigger space right next door to its current location; literally two feet away!

“Our lease can to an end and we have an opportunity to get into a space with more seats and all on one level,” says Reimer, “While we have really enjoyed the feel and the different levels of the room at Cobre, the new space will allow us to expand with a more defined lounge section.”  Reimer adds, “The bonus of moving next door means we don’t have to alienate the local and devoted clientele we’ve built up over the past five years.”

The new Cobre will maintain all the character of the previous room with exposed brick and copper accents.  Those in the lounge will be able to people watch from two massive bay windows at the front of the building.

Now the bad news.  Cobre will be closing at the end of March for a few months as crews work on the fantastic new space.
“Lots of work goes into these old Gastown buildings to make them useable,” adds Kelly, “Whole new venting systems need to be put in and more without destroying the integrity and the unique history of the space; it was a challenge the first time and we’re looking forward to the finished product this time!”

Cobre’s new home will have a similar open concept feel with Chef Irving overseeing the delectable tapas plates as they head out to Vancouver’s watering mouths!  Between closing Cobre and opening the new space, Chef Irving will be trekking to Mexico and Central America in search of new flavours for you to explore!

Stay tuned for the grand reopening of Cobre Restaurant!

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CIBO TRATTORIA IS PLEASED TO ANNOUNCE ITS FIRST REGIONAL DINNER OF THE SEASON FEATURING THE FOOD AND WINES OF VENETO
Vancouver, BC, March 12, 2012 – On Wednesday, March 28th,  see Cibo’s executive chef Neil Taylor transport us to Veneto, one of Italy’s foremost wine producing regions and popular tourist destination.   Some of Italy’s most compelling landscape lies in this region ranging from the pristine lakes district to the mountains of the Dolomites and on into the romance of Venice.  Taylor’s five course menu showcases the quantity and quality of the land’s bounty that matches peerlessly with the extraordinary and historical wines of the region.  In fact, it is believed that the area around Verona has cultivated grapes since the Bronze Age.    The Veneto region was also a leader in the business of wine tourism with the establishment of the first Italian strada del vino (wine road). Our Veneto food and wine menu includes:

House Cured Coppa Salami with Venetian rye and caraway bread and slow cooked greens- Wine pairing, 2009 Anselmi San Vincenzo
Crispy white polenta with salt cod alla Vicenza- Wine pairing, 2009 Bertani Sereole Soave
Whole wheat bigoli with anchovy, onions and black pepper- Wine pairing, 2008 Masi Campofiorin
One-half roasted quail with salsa peverada- Wine pairing, 2004 Marion Valpolicella Superiore
Tiramisu- Espresso with a touch of Grappa

JUST $48.00 PER PERSON (food menu only),
OR INCLUDE WINE PAIRINGS & ESPRESSO FOR A TOTAL PRICE OF $83.00 PER PERSON.

Cibo Trattoria is planning a regional dinner monthly.  Please check our web site at www.cibotrattoria.ca for upcoming dates and information.  For reservations please call us 604-602-9570 or email info@cibotrattoria.ca.

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ENJOY LIVE JAZZ EVERY WEDNESDAY NIGHT AT UVA THROUGHOUT MARCH

Vancouver, BC – March, 2012 UVA, Vancouver’s premier wine and cocktail bar is pleased to announce a stellar line up of jazz musicians playing from 9 p.m. – midnight every Wednesday throughout March.  Come enjoy the stylings of some of Vancouver’s finest musicians.

March 14 – Tyson Naylor Trio – an eclectic mix of influences including Misha Mengelberg, Don Cherry, Wayne Horvitz and West African music
Tyson Naylor – keys
Skye Brooks – drums
Russell Sholberg – double bass

March 21 – The 1940’s Swing Trio – old time jazz and gypsy swing with influences from Django Reinhardt and Stephane Grappelli
Meredith Bates – violin
Noah Walker – guitar
Russell Sholberg – double bass

March 28 – Terminal Station – traditional blues and jazz
Scott Smith – vocals/guitar
Jeremy Holmes – bass
Liam MacDonald – drums

Evelyn Chick, Uva’s Bar Manager states, “I’ve never heard such a talented line up of musicians – the vibe in the room is incredible and what better way to spend Wednesday evening than with a couple of craft cocktails or fabulous glasses of wine.  Plus, if you’re hungry you can order from our sister restaurant, Cibo Trattoria, and Executive Chef Neil Taylor’s renowned bites menu. We hope to continue this program beyond March and, with the public’s support, we should be able to showcase the best in jazz for months to come”, continued Chick.

There is no cover charge for Jazz Wednesdays at UVA.

For more info, visit: uvawinebar.ca

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JOUR DU MACARON @ THIERRY

March 20, 2012 Thierry celebrates the joy of the macaron – together with a great cause

Vancouver, B.C. (March 5, 2012) – Following in the tradition of the international association Relais Desserts and other macaron festivals around the world, on Tuesday, March 20th, Thierry Chocolaterie Pâtisserie Café will celebrate ‘Jour du Macaron’.

Ten per cent of all macaron proceeds from this day, while supplies last, will be donated towards Growing Chefs! Chefs for Children’s Urban Agriculture.

Chef Thierry has a long-established following for his macarons, using a signature combination of fresh seasonal fruits and fine artisanal ingredients. Then, since opening last August, macarons have become a highly desirable item at Thierry, literally flying off the shelves.

“We want to celebrate both the joy of this simple pleasure, as well as a great cause,” says Chef Thierry. “We invite all of our friends to drop by the shop and join in the fête.”

Founded in the traditions of acclaimed maître pâtissier Thierry Busset’s native France, ‘Thierry’ offers a contemporary approach to the finest handcrafted chocolates, macarons, pastries, and desserts, as well as an all-day menu of healthy and delicious savoury items, made from the best and freshest ingredients.

m – f  7 am – midnight  |  s + s  9 am – midnight  |  holidays  9 am – midnight
1059 Alberni Street (b/w Thurlow + Burrard) | Vancouver, B.C. | www.thierrychocolates.com

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LE VIEUX PIN RELEASES 2ND VINTAGE OF SYRAH AND VIOGNIER

A year ago Le Vieux Pin announced a new direction and released its inaugural Syrah and Viognier/ Roussanne. A year has passed and they are delighted to release the second vintages!

Le Vieux Pin, and many others both domestically and abroad think the 2009 Syrah is a benchmark wine for the Okanagan. Truly a triumph and a demonstration of what Syrah can achieve here. To say they are proud and excited about this wine would be a vast understatement. The wines have already toured Europe and confirmed orders in Switzerland and Germany with wines shipping this spring to locations in both including the Three Michelin Star institution La Vie in Osnabrück.

Not to be outdone, the matching white wine is the2010 Ava. This follows last year’s 2009 Viognier/Roussanne with the addition of Marsanne to the blend. The wines are being released together, but they come from contrasting vintages. 2010 was cooler and the resulting Viognier/ Marsanne/ Roussanne is fresh crisp and lively. 2009 was a very warm vintage in the Okanagan and the 2009 Syrah takes full advantage. It is aromatically intense, incredibly balanced and tantalizingly complex.

How to order: Both wines can be ordered online, or by email. Le Vieux Pin offers a 10% discount on full case orders (can be mix and match cases).

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THE RETURN OF GLOWBAL COLLECTION’S PASSPORT PROGRAM

Diners invited to collect stamps over the month long promotion — rewards and prizes abound

Vancouver, BC: Have passport, will dine. For the third consecutive year, The GLOWBAL COLLECTION of restaurants – glowbal grill, COAST, Sanafir, Italian Kitchen, Trattoria, SOCIETY, and Black+Blue – is issuing Glowbal Passports to guests.

From February 29 to March 29, 2012, diners to each of the seven restaurants will be issued a Glowbal Passport and will receive a stamp for each visit at lunch or dinner*.

After earning the first stamp, diners will automatically receive 10% off the food portion of the bill at the remaining restaurants visited within the collection**. Travel to all of the restaurants during the promotion to earn seven stamps and automatically receive a $100 gift certificate to use at a GLOWBAL COLLECTION restaurant of your choice.

The GLOWBAL COLLECTION will also reward a few lucky seven-stamp-table-travellers with ultimate prizes including the following:

+ A weekend stay in West Kelowna at The Cove Lakeside Resort penthouse suite and dinner for six at The Bonfire Grill

+ A 2-night stay in Oliver at Tinhorn Creek Winery

+ A 1-night stay in Oliver at Burrowing Owl Winery

+ A 1-night stay in Penticton at Casa Grande Bed + Breakfast, along with a Grape Friends wine tour for two

+ A Big Night Out Package that includes:
Dinner for two at glowbal grill
VIP entrance & table service for you +5 at Barcelona (includes a bottle of vodka and a bottle of bubbly)
A 2-night stay at The Burrard Hotel

And much, much more!

Stay tuned to the blog for all the details!

*For each entrée purchased per visit, per restaurant, limit one per person.
**Cannot be combined with any other offer or discount.

For more info, visit: glowbalgroup.com

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HAWKSWORTH EMBARKS ON HONG KONG CULINARY ADVENTURE

with prestigious invitation to cook at acclaimed SEVVA restaurant

Vancouver, B.C., (February 23, 2012) – the Hawksworth Restaurant executive team are thrilled to have been invited by Bonnie Gokson, owner of Hong Kong hot spot SEVVA to present a series of showcase menus to discerning diners at the highly acclaimed international restaurant.

This exciting opportunity offers a culinary exchange between two exceptional dining establishments, both leaders in the restaurant industry in their respective styles and countries. At SEVVA the cuisine is inspired by the cultural diversity of Hong Kong itself exploring authentic tastes typical of those created in everyday Chinese regional kitchens alongside a myriad of influences from the colonial days. Hawksworth’s contemporary Canadian cuisine embraces the very best of local land and sea while similarly drawing on the city’s melting pot of cultural diversity to include Asian, Indian and European influences always imparting a fresh West Coast flavour.

“This is chance for Hong Kong diners to experience our distinctive style of regional cuisine paired with the outstanding wine list at SEVVA,” says Chef Hawksworth. “It is also very exciting for our team to experience this inspiring world-class food and wine city and to build on our product knowledge, culinary repertoire and service skills together. We are honoured to have been invited.”

A deeper knowledge of local customs, culture, traditions and food-preparation will no doubt impact the team and the offerings at Hawksworth Restaurant as the trip culminates with an increased global culinary perspective.

The Hawksworth executive team presents a Canadian culinary showcase at SEVVA from Wednesday 21st March to Friday 30th March 2012.

For more information and reservations please telephone SEVVA restaurant 852.2537.1388 or Hawksworth Restaurant 604.673.7000

For more info, visit: hawksworthrestaurant.com

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MARKET BY JEAN-GEORGES PRESENTS RETURN OF THE MARTINI

An Ode to Martini Men & Women
For all those men and women who end their days late and start early.
For all those women who crash through the glass ceiling, and the men who sweep up after them.
For all those who have made or lost their fortune before their first cup of morning coffee.
For all those who feel a drink is best enjoyed in the company of those they see across a boardroom table by day, and the dance floor by night.
For all those who think a real drink doesn’t come with muddled fruit, preserved ginger or bacon.

For all those men and women there is… the classic Martini. Gin. Vodka. Vermouth. Olives, onions or a twist.

The bartenders of Market by Jean-Georges, under the direction of award-winning, lead barman, Jay Jones, are bringing back the classics, at classic prices, beginning with the martini.  Starting February 27, enjoy a martini – full-sized, of chilled No.3 Gin or Belvedere Vodka, shaken or stirred with your choice of olives, twist or onion at CAD $8.00 – classic.  This classic martini is available seven days a week from 11:30 a.m. until close.

Market’s love affair with classic cocktails continues as bartenders serve up an additional classic cocktail special Monday through Friday.  The “Crazy about the Classics” will offer a daily special:  Manhattan Mondays, Negroni Tuesdays, Old-Fashioned Wednesdays, Aviation Thursdays, Sazerac Fridays.  These week-day specials, only available on their appointed day, are also priced at $8 on their designated day – no mixing.

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THE RETURN OF “FAVOURITES” TO MARKET BY JEAN-GEORGES
From Favourite Dishes to Favourite Pricing

Vancouver, BC – Market by Jean-Georges is bringing back ‘the favourites’ – from dishes to pricing that intrigued diners from the moment Market opened its doors in 2009.

While the entire menu – the best of Jean-Georges – was eagerly received, some items immediately became ‘favourites’ of local diners and international guests.  The Black Truffle Pizza,  an instant hit and mainstay, is being re-joined by the Beef Tartare with Crispy Onion Rings ($12), the Dungeness Crab Cake with Avocado and Cucumber in a Ginger Lime Broth ($16), the Caramelized NY Strip with Gingered Shitakes and Soy-Caramel Emulson ($38), the Truffle Mashed Potatoes ($9) and a dessert topper of Warm Apple Crumble with Cinnamon Ice-Cream ($9).  At the request of our guests, these items are back to stay.

The three-course prix fixe lunch of CAD$29 – the original price – is also back, making it one of Vancouver’s most sought-after lunch menus.

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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EVERY DAY IS DATE NIGHT AT RESTAURANT 62

February 21, 2012 (Abbotsford, B.C.) – restaurant 62 Executive Chef Jeff Massey is pleased to introduce a new dinner menu designed with date night in mind. The two course menu features restaurant 62’s signature regional cuisine for just $25 per person.

“Whether you’re out with your spouse or taking your mom for dinner, our elegant date night menu will satisfy your palate and your wallet,” said Executive Chef Jeff Massey.

The menu is offered daily as of February 20th and will change about once a month. The current date night menu is as follows:

Date Night Menu
(changes monthly)

Appetizers

Classic Caesar salad with herbed croutons and parmesan
creamy roasted garlic dressing
or
Fresh Saltspring Island mussels in white wine and fennel broth
tarragon and tomatoes
or
Smoked bacon and sweet onion bisque
Extra virgin olive oil and rosemary

Entrees

Seared fresh pork loin over roasted apples and parsnips
Dijon white wine pan reduction
or
Poached fresh sole filets with artichokes and compari tomatoes
Fennel and saffron broth
or
Roasted mushroom and goat cheese tagliatelle pasta
Green beans, sweet peas and parmesan

Dessert

Chai scented creme brule

$25 per person

About restaurant 62
restaurant 62 is an award winning restaurant and the Fraser Valley’s finest establishment for elegant urban dining and contemporary regional cuisine. The restaurant has received countless awards for its cuisine and wine selection, including eight Wine Spectator Awards. Executive Chef Jeff Massey was named one of Western Living Magazine’s “Top 40 Foodies Under 40″ and has appeared in numerous magazines and TV programs.

Chef Massey advocates support of local farms and works closely with regional suppliers for ingredients and menu inspiration to showcase flavours from the Fraser Valley. The restaurant is unrivalled for its innovative menu, extensive wine selection, contemporary ambience and impeccable service. restaurant 62 is co-owned and managed by Jeff Massey, Eric Ferris and Alicia Bodaly.

Address: #106-2001 McCallum Rd.
Tel: 604.855.3545

restaurant62.ca

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SPECIAL EVENTS FOR MARCH AT LEGACY LIQUOR

BLIND TASTING VODKA SEMINAR
Thursday, 7 to 8:30 pm   Mar 8, 2012
$25/person 34 tickets available.  PURCHASE HERE

Are all vodkas really alike?  In this blind tasting seminar, sample 10 different vodkas that will challenge your pre-conceived notions of what vodka truly is.  Can you tell the difference between a rye based vodka and a wheat one?  What about a potato vodka?  Join us at the harvest table where your palate and your idea of what vodka truly is will be challenged!

KALE & NORI: BITTERED SLING BISTRO
Wednesday, 7 to 9:30   Mar 14, 2012

PURCHASE TICKETS – $60 a ticket, includes HST and gratuity.
This month’s featured spirit is Hendrick’s Gin and the featured bartender for this evening’s event is Grant Sceney from the Fairmont Pacific Rim.

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

THE RUM COLLECTIVE TASTING
Friday, 7 to 830 pm   Mar 16, 2012
$30/ticket, 36 seats available PURCHASE HERE

Join Nick Feris from Seattle, and founder of The Rum Collective as he hosts an intimate tasting at the harvest table of Legacy Liquor Store.  Nick will walk guests through ten Caribbean rums – blind of course!  Can you tell the difference between a Cuban rum and a Dominican?
Nick is a judge at both national and international rum competitions, most recently at the 2011 Caribbean Rum and Beer Festival in Barbados.

CAMRA VANCOUVER FAULTED BEER SEMINAR
Tuesday, 7:00 to 8:00 pm   Mar 20, 2012
$15/ticket – contact CAMRA Vancouver to purchase.

CAMRA Vancouver Presents a seminar on recognizing faulted beer.  Six major faults will be proposed and tasted through.

KALE & NORI: BITTERED SLING BISTRO
Wednesday, 7:00 to 9:30 pm   Mar 28, 2012
PURCHASE TICKETS – $60 a ticket, includes HST and gratuity.

This month’s featured spirit is Hendrick’s Gin and the featured bartender for this evening’s event is Ben de Champlain of Boneta Restaurant.

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

For more info, visit: legacyliquorstore.com

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BITTERED SLING BISTRO: HENDRICK’S GIN

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.

March: HENDRICK’S GIN
March’s Competitors:
Wed March 14 – Grant Sceney, Fairmont Pacific Rim (apprentice)
Wed March 28 – Ben de Champlain, Boneta Restaurant

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)

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

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

Dungeness crab and bull kelp salad with gochujang and cucumber
Hendrik’s gin cured grilled daikon, umeboshi gelée and shiso

~~~~
Appetizer:
Carrot puree, shucked mussels, fried rye, cold pressed sunflower oil and horseradish

Main:
Brooks Peninsula lingcod, celery, potatoes, black garlic and grilled red cabbage kim chi

Dessert:
Preserved wild elderberry curd cake, smokey white chocolate

**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.

Tickets to purchase: click here

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BC SOURCED INGREDIENTS BRING WOODLAND SMOKEHOUSE AND COMMISSARY TO LIFE

a new venture from award winning Vancouver restaurateurs

VANCOUVER – Imagine a business where you could take home top shelf restaurant flavour prepared by Executive Chefs at a price lower than most quality groceries.  A business built by successful Vancouver restaurateurs and food specialists, Woodland Smokehouse is a foodie’s delight with a pantry full of mouth watering smoked meats, fish and sausages, freshly baked breads, a menagerie of sauces, stocks, pastas and fresh sandwiches to go.  Your own kitchen will never be the same.

All of the succulent meats are smoked in-house and are available in their retail space as well as in their other businesses, Pekinpah BBQ Restaurant and the award winning Cobre Restaurant; both located in Gastown.  These people understand flavour.  The owners also aim to have Woodland Smokehouse show a neutral carbon footprint and that is why their ingredients are sourced locally if possible.

“It’s about love,” says Chef Anatoli Belov who manages all of the smoking that goes on at Woodland,”It’s about doing what you are committed to, caring about the product and creating from scratch.”

Woodland Smokehouse is a throwback to the old school approach when delis would produce everything they sell.  With little or no advertizing the smokehouse has been consistently selling out of product from their small front of house shop just off east Hastings at 485 Commercial Drive, and they’ve just opened!

Take a peek inside!  Chef Belov will be more than happy to slice off a few pieces of select smoked meat and explain the process it took to get it just right.  Of course then you’re hooked and you’ll end up chowing down on one of their beautiful, thick, house made sandwiches.

“We want to create something that no one else is doing right now,” says owner Tyson Reimer, ”The best quality BC food made by British Columbians with ingredients created and grown right here.”

The other half of the business is the commissary kitchen, a massive space with miles of ovens and burners where other local culinary businesses can test and develop their wares.   It’s a meeting of foodie minds as people in white jackets hustle and bustle all over the place creating gastronomic masterpieces for Vancouver’s insatiable and well honed palate.
It’s a passion for food and a love of all things British Columbia.  www.woodlandsmokehouse.com

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HAPA IZAKAYA OPENS IN COAL HARBOUR

(Vancouver, BC) – Lea and Justin Ault of Vancouver’s Hapa Izakaya restaurant group are pleased to announce the opening of a Hapa Izakaya in the Coal Harbour neighbourhood, on Wednesday, March 7, 2012.  The transformation is already under way at 909 West Cordova (Waterfront Centre), at their former Hapa Umi restaurant location, across the street from the Vancouver Convention Centre.

Hapa Umi, opened as a higher-end, “sister” restaurant to Vancouver’s famed Hapa Izakayas, in March of 2011.

Over the past year, critics and guests alike have praised Hapa Umi for its wide range of exceptional Japanese and Japanese-inspired dishes including a large selection of Ocean WiseÔ sustainable sashimi and sushi favorites.  After listening to a great deal of guest feedback, however, the Aults felt there was an even greater, unmet demand for an izakaya-style restaurant in the Coal Harbour area.

Since Hapa prides itself on exceeding the needs and expectations of its guests, the Aults felt it was appropriate to adapt and transform the upscale Hapa Umi into a Hapa Izakaya and offer guests the experience that the Hapa brand name is known for.

The Coal Harbour menu will offer all of the Hapa favourites, from satisfying Ishi-Yaki with ground pork, tomato, chive, lettuce and egg in a hot stone bowl, to delectably light AAA Beef Tataki drizzled in sesame-chili sauce, as well as Ocean Wise seafood forward dishes inspired by kaiseki trained, executive chef Nobu Watanabe.

Hapa’s well-edited lunch menu promises the corporate crowd efficient elegance, from Edamame Ravioli and Tempura Oysters, to Polenta Fries and Short Rib Lettuce Wraps. Hapa Izakaya Coal Harbour will offer great value with most dishes priced between $8 and $12.

The 150-seat restaurant spans a large bar, lounge, and private dining room, and in warmer months, a 50-seat patio. This sleek and modern room is outfitted with textured fabrics, luminous tiles, warm walnut finishes, and sexy leather seating overlooking the vibrant harbour.

Hapa Umi will have its final dinner service on Saturday, March 3. The location will reopen as Hapa Izakaya Coal Harbour for dinner at 5pm on Wednesday, March 7, with lunch service beginning on Monday, March 12.

The Hapa team is excited about these changes and is confident that the switch over will be well received by its long-time regulars, as well as the thriving visitor and business crowds in the area.

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HAPA IZAKAYA CELEBRATED AS ONE OF THE WESTSIDE’S EIGHT BUSINESS WONDERS!

(Vancouver, BC)  March 1, 2012 – Hapa Izakaya is pleased to receive the coveted Best Restaurant award in the 8th annual Westside Business Awards (WBA) of Distinction held by the Kitsilano Chamber of Commerce.

Owners, Justin and Lea Ault were recognized for Hapa Izakaya Kitsilano, a 95-seat restaurant spanning a large bar, lounge, and in warmer months, a 25-seat patio, just steps away from Kitsilano Beach, at 1516 Yew Street.

“Hapa Kitsilano has been committed to bringing innovative and elegantly presented izakaya-style dishes to the Kits neighbourhood for over seven years now,” said Justin Ault. “We are thrilled to be recognized by the Westside Business Awards as among the very best.”   He adds, “While it may sound like a cliché, this award really belongs to our staff. Their talent and hospitality is what gives each Hapa its own unique style and personality. Lea and I are extremely proud of their efforts.”

Nominated by the public, the WBA recognize excellence in the achievements of local businesses and serve to advance the high standards that the Kitsilano Chamber of Commerce promotes.

The 2012 WBA winners were announced at an awards gala on February 23, 2012 at the Jewel Ballroom.

For more information, please visit HapaIzakaya.com or follow @HapaIzakaya on Twitter.

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THE OAKWOOD CANADIAN BISTRO LAUNCHES NEW MENU
The Oakwood Canadian Bistro is delighted to launch a new dinner menu, showcasing BC’s finest ingredients. The casual, down-to-earth room is quickly carving a name for itself as Kitsilano’s favourite neighborhood restaurant, welcoming guests with honest Canadian fare crafted by Executive Chef Mike Robbins. The 85-seat bistro features a cozy fireplace and 16-seat communal table, perfect for gathering old and new friends.

Chef Robbins’ new menu continues to raise the bar on quality and value at the Oakwood. All dishes are made from seasonal and locally sources organic products. The meats are organic, local and free of hormones and antibiotics, while the seafood is sustainable, seasonal and Ocean Wise certified. From the breads to pastas to the butchery and sauces, all products are made in-house with quality and consistency.

New dinner menu highlights include fried octopus komatsuna ($7), mussels and clams ‘chowder’ ($16), vegetable tagliatelle with pesto and patty pans ($16), beef tartar with garlic wilted pea shoots ($17), braised boar and potato agnolotti ($19), Cornish hen and wild mushroom roulade ($21), brick cut ribeye with potato croquette ($24) and whole Nova Scotia branzino ($30).

At the bar, guests will find an excellent selection of local craft beers, classic cocktails and an expertly chosen wine list. The bar menu includes 11 BC craft beers on tap and select bottled beers, along with a well-rounded selection of wines by the glass.

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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TOP TABLE’S WINE LISTS AWARDED

Araxi, Blue Water Cafe, CinCin and West Shine
at the Vancouver Playhouse International Wine Festival

Vancouver, B.C. (March 2, 2012) – Top Table Group’s restaurant wine lists were once again saluted at the 9th Annual Wine List Awards Luncheon convened earlier this afternoon during the 34th annual Vancouver Playhouse International Wine Festival.

In attendance at the Luncheon were Top Table wine directors Samantha Rahn (Araxi), as well as Andrea Vescovi (Blue Water Cafe) and Owen Knowlton (West), each of whom has previously been awarded ‘Sommelier of the Year’, in 2009 and 2011 respectively.

Blue Water Cafe and West were two of only six restaurants awarded with the highest Platinum Wine List Award, while Araxi and CinCin were among a distinguished group to win the Gold designation.

A panel of judges reviewed wine list submissions from leading restaurants throughout British Columbia and Alberta, evaluating value, presentation and format, balanced varietal and style selections, and vintage depth. Each restaurant’s in-house wine program—comprising staff knowledge, storage, presentation and glassware—was also adjudicated.

Samantha said, “Owen, Andrea and I work as a team to ensure that our wine lists are always approachable and in harmony with our food menus. The sum of what we learn from each other, our suppliers and our travels is what we are passionate about passing on to our guests.”

Indeed, Top Table wine directors successfully collaborated on the introduction of their inaugural wine label, Director’s Blend, a duo of personally blended wines produced by Laughing Stock Vineyards in British Columbia’s Okanagan Valley.

Top Table’s wine cellars are also perennial recipients of the ‘Best Of’ Award of Excellence from Wine Spectator magazine.

For more info, visit: toptable.ca

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BCHF SUPPORTS VICTORIA HOSPITALITY EMPLOYEE FUNDRAISER

March 9, 2012 (Vancouver, BC) – On Monday, March 26 2012, Victoria’s The Reef Restaurant will host a fundraiser to help Fairmont Empress Hotel employee Glen Yuen with ongoing medical expenses.  The BCHF will match funds raised at the event to a maximum of $5000.

Glen was born and raised in Victoria, and still lives in the island city.  He was diagnosed with acute myelin leukemia on January 23, 2012.  He will need to stay in Vancouver for up to one year for chemotherapy and transfusions at VGH.

The fundraiser will assist Glen with expenses while he stays on the mainland.  It will feature Caribbean cuisine from The Reef Restaurant, complimentary Rum Punch , a 50/50 draw, and an exciting silent auction.  Tickets for the evening are only $40.

Tickets may be purchased from Della Brown at 250.217.9536 or deltonic@shaw.ca.  Event organizers also welcome silent auction donations for the evening.

Glen Yuen “Get Well Soon” Fundraiser
Monday, March 26 2012 from 7:00 – 10:00 PM

The Reef Restaurant
533 Yates Street, Victoria

Tickets $40

• Glen’s friends have also set up a PayPal account for people who cannot make the event but still wish to donate at   http://bit.ly/w0JsOs

• Join  the Facebook: page   “Glen’s Support & Recovery”
• Social media suggestions:
• Twitter: @BCHospitality supports #Victoria @FairmontEmpress hospitality worker fundraiser at  @TheReef  March 26 #BCHF
  Facebook:  Link t o event – https://www.facebook.com/events/344193312286379/

On the coattails of a successful wine festival, the Vancouver Playhouse Theatre Company announced March 9th that it will wind down operations. The last performance will be tonight, March 10th, at the end of Hunchback. This announcement ends 49 seasons of the company’s regional theatre in Vancouver.

The board concluded that it can’t continue operations with the amount of debt the company has and no realistic plan to pay it back. The debt was incurred over the last few years due to tough economic times, an insufficient operation model within the downtown theatre space and the cost of temporary production facilities.

Board Chair Jeff Schulz said at the press conference Friday afternoon that the board has considered every possible solution, and that there are no specific plans at this time for re-emergence.

The Vancouver Playhouse International Wine Festival was quick to announce that the wine fest will continue.

“The Wine Festival has flourished in its relationship with the Playhouse Theatre Company and we are saddened by today’s news,” says Wine Festival Board Chair Randy Kaardal in a press release. “However, the Wine Festival is a separate society and will continue in staging one of the city’s premier Festivals with our industry partners. We look forward to hosting a successful and vibrant Festival for our patrons in 2013.”

The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society and operates the Festival independently from the Playhouse Theatre Company with its own staff, operations and offices.

It was announced at last week’s festival that next year the festival’s theme region will be California and its global focus will be Chardonnay.  It will run from February 25th to March 3rd, 2013.

~ Sheila Whittaker

^ l to r, Sous Chef, Matthew Nichols, Executive Chef, Carl Sawatsky, Brewmaster, Gary Lohin.

Ever since Central City Brewing brewmaster, Gary Lohin, learned of the The Bacon Explosion, he’s been looking for an appropriate excuse to make it. (What took you so long, Gary?) The occasion finally came on February 25 when Central City launched their latest seasonal beer, a 5.5% ABV German-style smoked amber lager, known as a Rauchbier.

Rauchbier (smoke beer) harkens back to the days when most barley malt was dried over wood fires, imparting a smokiness to the grain that came through in the flavour of the resulting beer. When kiln-drying of malt with indirect heat was introduced, it became widely adopted and the smoke flavour in beer largely disappeared. However, two breweries in Bamberg, Germany — Schlenkerla and Spezial — have continued smoked beer production to this day, using beechwood logs.

What better to go with a classic Bavarian smoked Märzen than that other German staple, pork? Sous Chef, Matthew Nichols, was given the task of creating over 60 of the four-pound, 5,000-calorie “fatties” for Central City’s sold-out dinner.

First, a 5″ x 5″ woven bacon base was created and seasoned with Central City’s pork shoulder rub.

The bacon weave was then covered with two pounds of pork sausage filling.

Next, the sausage filling was covered with Central City’s house made stout barbecue sauce and topped with a layer of cooked bacon pieces.

The sausage layer was then carefully separated from the bacon weave, rolled up, and the seams sealed. Finally, the sausage was rolled over the bacon weave to completely wrap it up.

After baking, The Bacon Explosion was sliced into half-inch rounds, and served with spicy slaw, mashed potatoes and beer onion gravy. While The Bacon Explosion was originally meant to be barbecued and lathered with barbecue sauce to finish, paired with the Rauchbier, you get the smoke without the fire.

Bacon Explosion inventor, Jason Day, wrote, “Just a warning….the first Bacon Explosion leads to many more!” It also led me to want to pig out a bit more. Not part of the meal, but a fitting ending that I couldn’t resist ordering off the regular menu, was Central City’s Maple Chocolate Bacon Cheesecake. Sublime.

Central City’s Bamberg-style Rauchbier is a special limited release that may not be available again for some time, nor is it often that we see that kind of beer in BC from other brewers. If you’ve never tried this style of beer before, I recommend you visit the Central City Brewing brewpub before it is gone. Be sure to try it with food; you may like it even better! And don’t forget, you can get 2-litre growlers at the bar to take some home to enjoy.

~ RG

Photography by Brian K. Smith.

(Image courtesy of Lauren Mote)
What a whirlwind week we are just finishing. Tales of the Cocktail, an institution in New Orleans for the past 9 years has once again returned to Vancouver for its second ever trip away from home. I wrote a play by play of last year’s events back in March, you can find it here.

I won’t waste your time by gushing, but I will say this: these folks throw one heck of an event.

The past months have been spent doing the various logistics and conference calls back and forth to offer Vancouver the best snapshot of what the mother-event has to offer. Ann Tuennerman, founder of Tales of the Cocktail, and her team of Cocktail Angels arrive a few days early to get situated and finalize the last minute details. The Vancouver liaison was again none other than Vancouver bartending legend Jay Jones. I was fortunate enough to again have a front row seat, taking the coveted role of the Cocktail Apprentice or CAP.

Myself and eight other bartenders from all over Canada and the US were responsible for all the juicing, prepping, batching, pouring and serving for the four-day event. Some may think this is a vacation (I might agree), but it is a lot of work and it requires a team effort from start to finish to execute.

As a CAP, our week started on Saturday afternoon, as we checked into the Fairmont Pacific Rim hotel to live for the duration. We had a quick meet and greet in a suite upstairs and began getting to know each other. Bartenders like Maggie Meskey of Salt of the Ear in Pittsburg, Mike Ryan from Chicago’s Sable, and Adam Robinson of Portland’s The Bent Brick were all present, as well as a selection of Canadian bartenders from Calgary, Toronto and Vancouver. Other notables were John Deragon and Don Lee, of New York’s PDT

Once we had all told our stories and discovered what had brought us all to this event, we adjourned to the infamous Waldorf for a dinner and cocktail session sponsored by Mount Gay rum. Not a bad start. The boys at Waldorf were kind enough to let us make a mess of their establishment as we experimented with the different rums and fruit behind the bar.

Post dinner, cabs were hailed and we all migrated over to UVA wine bar to experience the mystery of the Marrow Luge. Rocky Yeh from Seattle had made his way up to Vancouver to host this little gem. It is a fairly simple concept, eat the marrow and use the remaining bone as a chute for sherry to be poured strait down the gullet. Wayne Curtis was in attendance that night documenting the evening. You can read his take on the phenomenon here.

What Saturday night would be complete without a trip to Gastown? Lamplighter was the next destination for this crew of hooligans, and though a few tapped out along the way, the majority of us found our way to Clough Club, Lamplighter or both. DJ Antonia put on a great show for my new friends and a few cocktails and Mirror Ponds later we were back in the hotel. I’m not going to say what time it was, but it was either late or early… depending on your perspective.

9am comes pretty early after a session like that, but there wasn’t a tardy CAP the first morning of real work. Our mission: move everything. All the welcome packages needed to be transferred downstairs, the equipment had to be organized and the registration desk set up. I’m getting ahead of myself through, because a morning at Tales of the Cocktail wouldn’t be complete without a cocktail to sip on. Today’s libation was a Pink Gin, both undiluted and un-chilled. The breakfast of champions.

Registration went off without a hitch and we were free to imbibe in the welcome cocktails provided by St. Germain made by some celebrity bartenders. Just after 3pm I had to get going to my next event. The CPBA welcome reception, sponsored by PMA, and featuring the Official Punch of TOTC Vancouver 2012, created by Jacob Sweetapple of Chambar. Other punches were served by Jon Smolenski of Hawksworth, Jay Jones of Market & Shang Ri La, Katie Mcdonald of Veneto Lounge (Victoria) and myself. The event was exclusive to select media and members of the CPBA. While attendees discussed their favorite of the five cocktails, we listened to the first official welcome by Ann to the guests, and a CPBA presentation to Ann of very first Vancouver Canucks jersey featuring the name on the back Mrs. Cocktail.

^ Jay Jones presents Tales of the Cocktail founder Ann Tuennerman with her own "Mrs. Cocktail" Canucks jersey (Photo by Tim Pawsey)

Downstairs to the Hollywood North party to walk the red carpet and be photographed by the paparazzi. An elegant 1930’s themed party, stocked with character actors, red velvet drapes and the true glitz and glam of the era. There were, of course, more cocktails, including a butter-washed rum and coke (with popcorn garnish) Sazerac and reverse Rob Roy.

Monday was all about the tasting rooms. The slight difference between Vancouver and New Orleans is that the tasting rooms run every day in NOLA, while Vancouver was only the one day. We made up for it in consumption. For the rest of the week attendees told stories about the ‘Meet the Maker’ tasting, with craft distillers from all over North America tasting their wares. The ‘Whiskies from Around the World,’ sampling the complete line of William Grant’s and Sons whiskies. The Bacardi historical tour was a big hit. And of course, what TOTC would be complete without a little Hendrick’s gin. The gin room stuck out to me as a favorite (and not just because of the free umbrella). If you found your way to the rear of the tasting room you found yourself under the tutelage of Hendrick’s brand ambassador Jim Ryan, who was hosting a deconstructed tasting of the gin. Here we were able to taste the distillates from each of the different stills, the two together, the essences that make Hendrick’s unique, and finally, the product we know so well. A very eye-opening educational tidbit.

The afternoon treat was downstairs in the lobby lounge, where Beefeater 24 had taken over the patio area to pour G&T’s and punch. Brand ambassador Tim Stones was on-hand to explain the history of Beefeater and what makes 24 different. A delight.

Monday evening was reserved for a variety of Spirited Dinners around the city. There were eight that happened simultaneously and from what I understand all were amazing. There’s no way to hindsight this as, even from what I’ve been told I still wouldn’t be able to pick a favorite. Monday was also when most folks hit the town to try and fill their BC Bar Crawl cocktail passport. A full passport of 23 stamps (one from each participating bar) got you entered to win a Founder’s Day pass at TOTC’s 10th anniversary this July in New Orleans. I tried my best, but with such a full schedule, my passport remained at 8 stamps. Congratulations to Shea Hogan who stormed Vancouver’s cocktail scene and won the prize hands-down.

Seminars days are my favorites for Tales of the Cocktail. This is when the CAP program kicks into high gear. We spend the day mixing up massive buckets of cocktail, pouring them in 5oz cups and serving to a room full of knowledge-hungry cocktail enthusiasts. It is not out of the ordinary to see a hung-over person or two. If you can’t spot the most hung-over attendee, then its probably you. It very easily could have been me that day.

My first working seminar was Paul Pacult’s ‘Rum for All’ Faceoff. It was a great introduction of rum and distillation, but also a seven-rum tasting, comparing aged rums to the finest cognacs or whiskies. Setting up multi-spirit tastings is one of the more complex jobs of a CAP team. Seven rums, each very close in color and aroma. Multiplied by 140 attendees, add two presenters and you are left with almost one thousand ISO glasses of rum to be placed in the perfect order. Nailed it.

The mid-day seminars were probably the most difficult for most attendees to choose between. Charlotte Voisey teaching the wonders of Mezcal, or Audrey Saunders of NYC’s Pegu club sitting beside food genius Harold Mcgee while discussing dilution in cocktails. Both had great value for the casual enthusiast and cocktail professional.

The late seminars were extremely well attended. Jacob Brier packed the room in his show and tell on bitters, where a variety of bitters both rare and common were passed around the room for everyone to smell and taste. Cocktails consisting almost entirely of bitters were mixed and consumed. There’s a reason Mr. Brier has won presenter of the year at Tales of the Cocktail on more than one occasion. In the other ballroom the crowd enjoyed an amazing journey through colonial cocktails led by rum and cocktail historian Wayne Curtis. Authentic loggerhead in tow, he spoke of the original flip and syllabub cocktails and of course some of the very first punches.

On the way out of the final seminars, the crowd was reminded to go the Valentine’s Day Bitter Bash, sponsored by Campari by the angels handing out invites. Who could resist?

Taking over a gallery space in the Olympic village and catered by the talented Kale & Nori the night was magical. There was a sweetheart photo booth, bitter cocktails, burlesque dancers and even an appearance by food personality Bob Bloomer. Most of the crowd stayed until the end of the night, and those that left early were simply off to get more passport stamps.

The final day was a quiet one for most. There was very little activity at the hotel as we cleaned and packed all the equipment that needed to be shipped back to home base. Thank goodness for the DIY Caesar cocktail bar & brunch. A plethora of spices, juices and garnishes made for the mixing of the most over-the-top versions of Caesars. I was very impressed with the creativity, given the activities of the past four days.

Finally, for the last official Tales event, the 2nd annual Chambar pig roast and luncheon. A chance for everyone to meet, greet and tell stories of the week. The CAPs came out in full force and took over the front of the room, being sure to welcome everyone as they came and left. Over the din of the crowd you could easily pick out the details of the week. There wasn’t a story that didn’t start with “Did you see the…” or “Remember the tasting room…” Many excited people getting all the details sorted out so they could proceed to relive the event over and over again to their friends and family.

We CAPs had different ways of celebrating a successful week of Tales of the Cocktail: Fireball laybacks, Caramel Buffalo Trace waffle luges and bottomless punch. None of us wanted this week to be over, yet, sadly it had come to an end. This being my third stint as a CAP, I understood what was to happen next, the Facebook messages and group texts would blow up with pictures and one-liners reminding us all of this great week. Separation anxiety would set in quickly, starting with the first CAP to leave town and growing as each caught their flight back home.

As I write this, it has been just one week since TOTC Vancouver 2012 ended. Luckily, I didn’t go straight back to work, as I flew out to France to tour Paris and attend the Cointreau Academy. If I take one thing away from Tales of the Cocktail it will be how it has made the cocktail world a smaller one for me. To show you just how small, I have just flown halfway around the world to a foreign country and a city of two million people. Last night, as I am finishing up my evening of more than a few cocktails and polishing off the last slice of pizza at our hotel restaurant, I look up to see Chicago’s Mike Ryan walk into the bar. We had been playing a small game of hide-and-seek, just barely missing each other at the bars we were visiting all night. Though I had been awake for the better part of 36 hours, I couldn’t pass up the opportunity to have last call with a friend. Although it was only a week behind us, we were already swapping stories like it was a ten-year reunion.

If you have even a slightest interest in cocktails or spirits, you will benefit from Tales of the Cocktail. You don’t need to work in the industry to learn from the seminars or enjoy the tasting rooms. For all the bartenders out there, I highly recommend the CAP program, it costs nothing to apply, and the rewards are endless.

~ Trevor Kallies

We wait a year for Vancouver Playhouse International Wine Festival, and all of a sudden it is next week. If you have left your ticket shopping until the last minute, never fear: there are still some great events with tickets to be had, even if about 30 of the events have already sold out.

Some people don’t realize that the VPIWF is a lot more than just the International Festival Tasting – the huge room where 791 wines from 180 wineries in 15 countries are on offer. Although this enormous tasting is an incredible opportunity to try more wine that you’ve ever dreamed, it can get crowded and overwhelming.

I think the wine seminars are where it’s at. You get to sit down, the wines are poured and waiting for you, and you’re led through the wines by experts – often the very person who made the wine. Here are three seminars with tickets still available where you can meet wine world celebrities and try their top wines.

Chadwick’s Iconic Quest – Thursday, March 1st, 2012

Eduardo Chadwick, Chilean wine pioneer and president and owner of Viña Errázuriz in Chile’s Aconcagua region, will lead this tasting of eight rare vintages of the best this bodega has to offer, such as Don Maximiano 1989 and Viñedo Chadwick 2001. The Viñedo Chadwick 2001 eclipsed famous houses such as Château Lafite, Château Margaux, Château Latour and Italian cult wines Tignanello, Sassicaia, Solaia and Guado al Tasso in a 2004 blind tasting of first growth wines in Berlin.  This is an amazing opportunity for $85.

Caymus Vertical Tasting – Wednesday, February 29th, 2012

Chuck Wagner, owner and winemaker at Caymus Vineyards, will be here to lead you through a Chuck Norris-style kick ass tasting of Napa Cab dating back to 1994. Special Selection, of which you will try seven vintages, is the only wine to have twice been named Wine Spectator’s “Wine of the Year.” You can get a ticket for $150 – compare that to one magnum of the 2008 Special Selection at a BC Liquor Store for $269.

Don Melchor: Behind the Blend – Wednesday, February 29, 2012

Winemaker Enrique Tirado will be here to show off Don Melchor – the jewel in the Concha y Toro crown, named after the founder. You’ll try seven 2011 ‘parcels’ of this wine and the 1993 and 2008 vintages. $125 gets you into this experience you couldn’t create for yourself.

For a list of all seminars: click here

10 things you need to know about the International Tasting Room:

1. About 175 winery principals will be behind the tables pouring wine. These are the head honchos of the wineries and if you have any questions about the wines, they will know the answers.
2. You have the opportunity to try 791 wines. Even if you think you’ve got an iron constitution, you should be spitting some of the wine out.
3. Get a booklet in advance to plan out your tasting evening. Prioritize: you won’t be able to taste everything, so get to your favourites first.
4. The regional tasting stations are good for discovering new things.  In addition to the main region, Chile, there will be stations for Australia, British Columbia, New Zealand, South Africa, and the South of France. There’s also a tasting station for the global focus: Cabernet(s).
5. You must eat dinner before you enter the room – it’s a three hour open bar. You might get some bread to cleanse your palate, but you won’t be fed a meal in the tasting room.
6. Ladies: you’ll be on your feet drinking for three hours. Plan your footwear accordingly, as glasses do break and carrying those heels and going barefoot could be dangerous.
7. Perfume, aftershave and other strong scents are a faux pas at a wine event. People are there to sniff the wines, not you.
8. To generalize, Thursday is the quietest night and a lot of people from the media and trade attend. Friday gets out more singles and professionals from the city. Saturday sees more couples, and the ‘bridge and tunnel’ crowd. Choose the evening that best suits you.
9. If you’re going to buy wine, don’t delay. The onsite retail store sells out quickly.
10. Keep track of what you liked so you can find them in stores. You’re not going to remember in the morning without some notes or a handful of wine cards.

It should go without saying that you should plan for a safe ride home. Enjoy the wine fest and find some great new favourites!

~ Sheila Whittaker

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

^ Kale & Nori's Bittered Sling Bistro (Bison Grass Vodka) featuring Vancouver Club's lead bartender Jonathan Richard on February 8th 2012 at Legacy Liquor Store

^ A whole lot of shaking going on at the Bittered Sling Bistro

^ Kale & Nori's Chef Jonathan Chovancek plating dessert at the Bittered Sling Bistro

^ Vancouver Club staff, Amy Tran, Jonathan Richard, Kelly Marion and Joshua Dehaan welcome guests at Big Night

^ Mathew Dempsey, Legacy Liquor's Amorita Adair and West Restaurant wine director, Owen Knowlton at Vanmag's Big Night at the Vancouver Club on February 10, 2012

^ Blue Water Cafe's Ricardo Valverde and Sayaka Sawaguchi at Vancouver Magazine's Big Night celebration

^ Chef Vikram Vij and Surinder Jaswal serve their famous Indian curry at Vancouver Magazine's Big Night

^Vancouver Magazine's "Restaurant of the Year" - La Quercia chefs Adam Pegg and Lucais Syme at Big Night

^ Belvedere Vodka brand ambassador Clair Smith with the barmen of Chambar

^ Belvedere's Allison Dedianko poses with a bottle of "BV Intense" a new unfiltered vodka

^ Chef Nico Schuermans gives the thumbs up to his satisfied patrons at the Belvedere Spirited Vodka Dinner during Tales of the Cocktail on Tour Vancouver on February 13, 2012

^ Robin Kort, Alice Solaine, and Christy Nguyen join winemaker Mark Simpson at the launch of "Sirens Call" at the East Vancouver Cultural Centre on February 13, 2012

^ Siren's Call winemaker, Mark Simpson, poses with his wife, Leanne Johnson-Simpson

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