Summer fun with Tinhorn Creek; Notes of summer from Top Table; Teahouse mid-summer happy hour on the patio; Chef Quang Dang puts his stamp on new “Diva at the Met” menus; Raising the bar at Fraîche; Summer Fun Abounds at Beachside Forno & Fraîche Restaurant; Summer Beer Series at Red Card Sports Bar + Eatery; Go wild for tomatoes at Provence this August; Canadian Chefs’ Congress Mystery Chef Feast; Winners announced for the Lieutenant Governor’s Awards for Excellence in British Columbia Wines; Celebrate BC’s Best at the Wild BC Seafood Fest: August 28th

CONCERTS AND Q’S WITH TINHORN CREEK VINEYARDS

Oliver, BC… Summer has finally hit, just in time for BBQ season and the Summer concert series. Tinhorn Creek Vineyards is making the season even better this year with two of their best summer wines available at your local BC Liquor store. Hitting the shelves this week is the 2009 Oldfield Series 2Bench White at $22.99, perfect for summer sipping with grilled BC Spot Prawns or Halibut. And if steak is more to your liking, try the Tinhorn Creek 2006 Oldfield Series Merlot at $24.99. Previously these wines have only been available at the Tinhorn Creek Vineyards Wine Shop, but will now be available at select LDB stores around the Lower Mainland.

The Oldfield Series wines are Winemaker Sandra Oldfield’s signature wines. This tier provides Oldfield with a playground for experimentation and is a creative showcase for the best wines from each vintage. The 2009 2Bench White is a five-variety blend that is much more than the sum of its parts. It has intense floral aromas, with flavours of tropical fruit, apples, pears, and citrus. The wine is quite rich and full-bodied, yet the fresh acidity of the Okanagan perfectly plays its part, producing a fresh, lively, mouth-watering finish. The 2006 Oldfield Series Merlot is a Merlot with a difference: 100% estate-grown South Okanagan fruit from our Black Sage Bench (Diamondback) and Golden Mile Bench (Tinhorn Creek) vineyards. It was aged for 18 months in new French and American oak. The result is a rich, full-bodied wine with concentrated cherry and berry fruit flavours and smoky, peppery, herbal complexity.

Nothing adds to a winery experience like a live concert. The Amphitheatre at Tinhorn Creek plays host to 3 more concerts this summer. Saturday, July 24th, Wide Mouth Mason entertains; tickets are sold out for this show. Saturday, August 28th, features Dustin Bentall. Tickets for these shows go quickly, so get yours now. Call the winery  toll free 1-888-484-6467.

Bedouin Soundclash hits the stage September 11th. This Juno award winning band will have just released a new album; be one of the 1st to hear it live and outdoors. Tickets are $75 and are available at the winery, call 1-888-484-6467. Or, if you are feeling lucky, visit www.tinhorn.com for details on how to win a VIP concert experience (including round-trip transportation for 2, overnight accommodation, 2 tickets to the show).  Contest closes August 31, 2010.

On the hillside overlooking vineyard, sagebrush, and the old gold mining creek that gave the winery its name, Tinhorn Creek Vineyards is located just south of Oliver B.C., in the famed Golden Mile wine growing district. As the number one winery destination, evoking classic south Okanagan terroir, Tinhorn Creek Vineyards offers an unrivalled visitor experience and wines that rank among the best in the world. For more information about Tinhorn Creek Vineyards, call 1.888.484.6467 or visit the website at www.tinhorn.com

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NOTES OF SUMMER FROM TOP TABLE

Recent Honours, Al Fresco Dining, Upcoming Events and Anniversaries

British Columbia Restaurant Hall of Fame

Fresh on the heels of an unprecedented 17 awards garnered at the recent Vancouver Magazine Restaurant Awards, Top Table team members will be recognized with two more accolades.

On September 27th, executive chef Frank Pabst of Blue Water Cafe + Raw Bar, and restaurant director Brian Hopkins of West, will be inducted into the British Columbia Restaurant Hall of Fame. These awards signal those “who have demonstrated exceptional professionalism working in the restaurant industry by making their restaurant a special experience.”

The BC Restaurant Hall of Fame was founded six years ago by the BC Restaurant and Food Services Association, and annually honours “the greats” of the province’s culinary community. Jack Evrensel, proprietor of Top Table Group (and 2007 inductee) said, “This is a true distinction and a great honour for Frank and Brian, as well as being a real credit to the other team members in their respective restaurants.”

West’s David Wolowidnyk Wins National Cocktail Competition

We’re also delighted to announce that West’s bar manager, David Wolowidnyk, won the Ketel One-sponsored National Bar Chef Competition in Toronto on July 13th against a field of Canada’s top mixologists. His cocktail, ‘Sichuan Punch’, featured Sichuan Button-infused vodka, cardamom bitters, fresh lemon, Paris-Singapore syrup and house-made ginger beer. The delicious prize-winning cocktail will be available at West starting August 1st, following his return from Tales of the Cocktail in New Orleans.

Summer + Al Fresco Dining

British Columbia’s seasonal bounty—drawn from the ranches, farms and fishboats of top quality suppliers—is amply reflected on our current summer menus. And, there is no better place to partake than by dining al fresco on the patios of Araxi, Blue Water Cafe, and CinCin; and at West, during lunch and brunch Monday to Saturday and dinner seven nights. Click on the restaurant links to view the current menus: Araxi, Blue Water Cafe, CinCin, West.

Anniversaries

This Autumn, three of our restaurants celebrate landmark anniversaries: the 10th year for Blue Water Cafe + Raw Bar and West, and the 20th year for CinCin. Further details—and featured menus—to follow in the coming months.

Top Table is one of the most highly respected hospitality groups in Canada, encompassing four leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West, as well as the highly anticipated atelier, ‘thierry’ (Autumn 2010). Continuing to evolve in the pursuit of excellence, each venue has received significant critical acclaim, both locally and internationally. For more information, visit www.toptable.ca.

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TEAHOUSE AND A MID-SUMMER HAPPY HOUR

Pizza in the Park and a Perfect Patio

(Vancouver, BC) – Treat yourself to the perfect summer afternoon and give in to a gourmet flatbread feast. This season the Teahouse is thrilled to announce their mid-summer special, Pizza in the Park. Monday through Friday from 3pm- 5pm, for only $10, diners can enjoy a flavourful pizza and a crisp cool pint of Stanley Park 1987 Amber on Vancouver’s most idyllic patio.

With a new pizza oven heating up the Teahouse kitchen, these light crisp flatbread pizzas are the perfect addition to your summer snacking experience. Executive Chef Francois Gagnon has created a series of gourmet pizzas that are excellent for sharing.

Impressing epicureans across the Lower Mainland, the renowned Smoked Salmon Flatbread complete with fresh arugula and capers is available for those indulging in the truest west coast experience. In addition, the Teahouse has spiced up the classic Margherita pizza by adding fresh basil straight from the restaurant’s own herb garden. A Peperonata Pizza featuring Italian sausage and olives is currently the staff favourite and enlivens any dull day at the office when coupled with a chilled glass of amber.

Located in the heart of Stanley Park, the Teahouse patio is an oasis for any Vancouverite looking for an afternoon getaway and an unparalleled view of Vancouver. Uniting the patio, pizza and a cool beer, Teahouse in Stanley Park obviously knows the ultimate summer recipe.

Teahouse
Stanley Park Drive, Ferguson Point | Vancouver
Tel: (604) 669-3281
www.vancouverdine.com

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CHEF QUANG DANG PUTS HIS STAMP ON NEW “DIVA AT THE MET” MENUS

New dishes carry the clean, fresh style of the chef’s “Cascadian” cuisine

July 14, 2010; Vancouver, BC: New lounge, lunch and dinner menus at Diva at the Met bear the unmistakable hallmark of Chef Quang Dang’s unique “Cascadian” style of cuisine. The three menus showcase his light, fresh and clean approach to the quality seasonal ingredients available in the region.

Chef Dang took over the position of Executive Chef at the Metropolitan Hotel Vancouver in April and immediately set about defining the direction of the acclaimed restaurant. “My cuisine combines the fresh spirit of the Cascadian region with the multicultural and indigenous influences that have shaped our history, and applies them to the enviable coastal bounty of ingredients that the area produces.”

Sample dishes on the new menus include:

Milk poached smoked black cod
whole grain mustard spaetzle, fine herb vinaigrette

Dungeness crab salad
shaved fennel, gala apples and spring rhubarb

Cinnamon smoked duck breast
sunchokes, fava beans and Okanagan cherry jus

The Cascadian region stretches from Northern California up to Alaska, and unites multiple areas with a similar attitude to food. An advocate of sustainability and champion of Cascadian cuisine, Chef Dang is himself the epitome of the diverse flavours and techniques he employs in the kitchen. With family roots stretching back to both Vietnam and Scotland, he draws inspiration from his own background as well as his professional experience in some of Vancouver’s most acclaimed restaurants to create unique food that represents the area.

Along with the new menus, each month Chef Dang will create a selection of special dishes showcasing a particular ingredient or theme. July’s feature dishes celebrate local organic heirloom tomatoes with a collection of four items available at both lunch and dinner. In August the restaurant will showcase rosé wines with both menu items from Chef Dang and a special rosé flight of wine available.

Metropolitan Hotels operates four luxury properties: Metropolitan Toronto, the Soho Metropolitan, the Grande Rockies Resort and the Metropolitan Vancouver.  With more than 920 rooms, Metropolitan Hotels is committed to providing luxury accommodation for business and leisure travellers seeking an independent choice.  A member of Preferred Hotels & Resorts Worldwide, Metropolitan strives to provide superior service with distinctive accommodations. Award-winning restaurants at Metropolitan Hotels include Hemispheres and Lai Wah Heen (Metropolitan Toronto), Senses (SoHo Metropolitan), Diva at the Met (Metropolitan Vancouver) and Lai Toh Heen (mid-town Toronto).

www.divamet.com

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RAISING THE BAR AT FRAÎCHEFeaturing Summer Sippers, Creative Cocktails and New Bar Bites

July 2010 (West Vancouver); A burgeoning bar scene is bubbling at Fraîche Restaurant in West Vancouver.   Head to the hills for inspired cocktails, classic highballs and a carefully selected wine list on the other side of the Lion’s Gate Bridge.  Bar manager and North Shore native, Graham Racich is looking forward to sharing his passion for mixing drinks and making guests happy.
A Bachelor of Science degree might well explain Graham’s prowess for killer cocktail chemistry but it’s his creativity, wit and charm that keep Fraîche’s bar buzzing.  Fond of the hilltop West Vancouver neighbourhood, Graham enjoys wowing visitors and getting to know the regulars who are usually game to experiment with the mixologist’s new flavours and pairings.  When pressed for a favourite drink, Graham picks the Saffron Sun as it features his favourite liquor, Bourbon, and a nice kick of spice from his home made ’spicy saffron simple syrup.’

Graham also recommends some interesting summer sippers such as the tart and fruity, Ana Kiwi, the bright and refreshing Duke of Earl, the five-alarm, Ice Fire Margarita, or a new take on the apple – Teacher’s Pet*. (Sign up for the Fraîche Restaurant newsletter to get this recipe in the August edition.)

For afternoon meetings, a romantic rendezvous or to catch up  with the girls  – pair your drinks with some delicious snacks from the new bar menu at Fraîche.  Available weekdays from 2:30pm to 5pm, Fraîche is offering a fun and flavourful selection of bites such as Shrimp Bonbons, Goat Cheese Croquettes, West Coast Seafood Snacks and freshly shucked Oysters on the half shell.  Hungrier appetites can dig into the Fraîche Beef Burger or linger over the house made Fraîche Charcuterie.

Renowned as one of West Vancouver’s most celebrated dining experiences Fraîche Restaurant offers food that celebrates the best of the west coast, steadfast service and inspiring panoramic views. The menu reflects Chef Dino Renaerts’ varied experience as one of Vancouver’s top chefs, while his sommelier training lends to an evolving wine selection paired to the menu and to great “by the glass” choices.  Fraîche recently received Gold for Best North Shore dining in the 20th Annual Vancouver Magazine Restaurant Awards and was named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute magazine.

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

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FARMERS AND FIREWORKS

Summer Fun Abounds at Beachside Forno & Fraîche Restaurant

July 2010 (West Vancouver); From the soil to the sky there’s fun to be had at West Vancouver eateries, Beachside Forno and Fraîche Restaurant.  Make the most of the sunny days and warm nights by adding some flavour to two signature Greater Vancouver events.

Visit the Ambleside Farmers’ Market – Join us for Brunch at Beachside Forno

Nothing says summer like fresh local produce and Beachside Forno has a ringside seat to the Ambleside Farmer’s Market every Sunday from 10am to 3pm, now through the end of October.  Join us for a leisurely brunch or lunch of hearty and healthy west coast favourites before or after the charming outdoor market. The Ambleside Farmer’s Market hosts a great variety of produce from organic and conventional farmers. There’s also a good selection of prepared foods like baking, syrups, jams, jellies, honey, salsas, anti pastas and more. Not all the goodies are edible, save some room in your bag for locally made crafts including  jewellery, clothing, wrought iron, garden sculptures, soaps and pottery.  Ambleside Market also has a book exchange, games table, kids play area and live music. Hope to see you at Beachside Forno this weekend -  reservations are welcome, please call us at 604.926.3332.

Beachside Forno is THE place to go in Ambleside. Offering a stylish relaxed space overlooking the beach, ocean, mountains and Vancouver skyline, this “landmark” building has long been a neighbourhood favourite.  Chef Dino Renaerts has created a fun, casual atmosphere where mouth-watering nourishing fare and welcoming service are served up. With its large sunny patio and airy interior, it’s an ideal spot for a romantic cocktail, friendly lunch, gatherings for family and friends and, of course, to watch the summer sunset.  www.beachsideforno.com

Enjoy a Delicious Vantage Point for the 20th Annual Celebration of Light Fireworks Festival

What pairs well with Spanish fireworks?  How about a summer corn bisque, roasted Fraser Valley duck breast and a nice bottle of Spain’s 2004 Tinto Pesquera?  Add some friendly service, a welcoming dining room and a stunning, panoramic view and you’ve got the makings of a great night out.  In fact, Fraîche has all kinds of fantastic west coast inspired dishes and worldly wines that pair perfectly with all matters of pyrotechnics.  Join us at Fraîche Restaurant for dinner and drinks as Spain, the USA, Mexico and China compete in the world’s largest off shore fireworks competition this summer.  Fraîche will be broadcasting the fireworks’ synchronized music so that guests don’t miss any impact of the sensory spectacle. The Celebration of Light events are scheduled for July 21, 24, 28 and 31 and are sure to be popular nights at Fraîche. Book now by calling us at 604.925.7565 or online.
Renowned as one of West Vancouver’s most celebrated dining experiences Fraîche Restaurant offers food that celebrates the best of the west coast, steadfast service and inspiring panoramic views. The menu reflects Chef Dino’s varied experience as one of Vancouver’s top chefs, while his sommelier training lends to an evolving wine selection paired to the menu and to great “by the glass” choices.  Food. Service. View. WOW! www.fraicherestaurant.ca

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Vancouver, B.C., July 2010 – Red Card Sports Bar + Eatery celebrates the spirit of summer with its Summer Beer Series, a showcase of distinctive brews from around the world. Every Friday from August 6th to September 10th, Red Card Sports Bar + Eatery will showcase a feature beer paired with a specialty pizza crafted by Executive Chef, Andreas Wechselberger.

Red Card Sports Bar + Eatery’s Summer Beer Series kicks off on Friday, August 6th with Kronenbourg 1664 Blanc, a new Belgian Witbier brewed in Alsace, France. Crafted from a century-old recipe that utilizes oranges and spices, 1664 Blanc is a refreshing white fruit beer that possesses vibrant citrus notes.

Executive Chef Andreas Wechselberger has created a feature pizza to pair with the 1664 Blanc. Cooked to perfection in Red Card’s world-class Marana Forni brick oven, the Olive E Caprino pizza feature accentuates the nuances of the beer by with its combination of San Marzano tomato sauce, mozzarella, orange scented olive tapenade, soft goat’s milk cheese and fresh arugula dressed with limoncella.

To celebrate the arrival of Kronenbourg 1664 Blanc to British Columbia, Red Card will be featuring it as the first beer in its Summer Beer Series. On Friday August 6th at Red Card, the Kronenbourg 1664 Blanc will be on special for $5.00 per pint or $17.00 for the beer and Olive E Caprino pizza pairing. Guests that visit Red Card for the Summer Beer Series will enjoy select beers on special for the day paired with a delicious complementing pizza and a variety of prize give-a-ways from the featured brew company. Upcoming events will highlight exclusive beers from R&B Brewing Co., Rogue Dead Guy Ale and Whistler Brewing Company.

About Red Card Sports Bar
With authentic Italian cuisine and a beautifully-restored heritage building, Red Card Sports Bar offers a dramatic and elegant environment in which to enjoy your favourite sports game. Using the freshest ingredients and traditional techniques, Executive Chef Andreas Wechselberger has created an inspired menu, executed to the highest standards.

Red Card Sports Bar is located at 900 Seymour Street, adjacent to Moda Hotel, on the corner of Seymour and Smythe Streets, in the heart of Downtown Vancouver. For more information on Red Card Sports Bar + Eatery visit:

www.redcardsportsbar.ca

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YOU SAY TOMATO AND I SAY TOMAHTO, BOTH ARE TASTY AT PROVENCE

(Vancouver, BC) – Ahhh tomatoes – the ultimate summer food – ripe, juicy and brimming with sunshine goodness. Tomatoes are a passion for many people; including Provence Chef/Proprietors Alessandra and Jean-Francis Quaglia. “There isn’t any flavour that says ‘summer’ more to me than tomato,” says Chef Alessandra. “We are fortunate to have local producers supplying us with heirloom varieties. The flavours are so intense; each variety is different and they are all so tasty.”

This August (from 1 – 31), Provence Restaurants celebrates all things tomato with special three-course Tomato Festival Menus that will satisfy even the most addicted tomato-holic. Menus differ slightly at each restaurant and are also priced differently – $45 at Mediterranean Grill in Point Grey and $48 at Marinaside in Yaletown.

Chef Alessandra’s famed Heirloom Tomato Tart makes an appearance on both menus as a starter as does a refreshing Chilled Yellow Campari Tomato Soup with poached wild prawn and cucumber relish. There is also an Heirloom Tomato and Fennel Salad.

For main course you’ll find Berkshire Pork Tenderloin Medallions served with plum tomato marmalade, tomato and lavender jus on both menus as well as Sun-dried Tomato and Caper-Crusted Sablefish and Tomato Gnocchi (served with crab at Marinaside and with lobster at Mediterranean Grill). Desserts include a Candied Cherry Short Cake with strawberries and wild-flower honey at both locations and at Point Grey only – a Trio of Tomato Sorbets.

As an added incentive (as if you needed one) both Provence locations will donate $3 from every Tomato Festival Menu sold to support Growing Chefs, an organization that teaches school children about growing and preparing food.

Whether you go balmy for Black Krims, crazy about Green Zebra’s or just adore Moneymakers – you’ll find them all and more on the menu at Provence’s First Annual Tomato Festival this August.

Provence Marinaside
1177 Marinaside Crescent | Vancouver
604.681.4144
www.provencevancouver.com

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CANADIAN CHEFS’ CONGRESS MYSTERY CHEF FEAST

Tour the Plates of Some of Vancouver’s Best Known Chefs in Support of the 2010 Canadian Chefs’ Congress

Vancouver, BC – On Friday July 30, 2010, tour the plates of some of Vancouver’s top chefs in support of the 2010 Canadian Chefs’ Congress. Located at the beautiful Vancouver Club, one of Vancouver’s oldest Heritage buildings, this beneficiary will raise funds for the Canadian Chefs’ Congress to support the education of 500 chefs from across the nation about the health of our oceans.

This Mystery Chef Feast is a formal sit down dinner affair of seven courses prepared by seven of Vancouver’s leading chefs, specially paired with world class wines. Which culinary icons will be preparing the cuisine at the July 30th dinner? What’s on the menu? It’s a mystery – guests will find out the night of the event! Those who are determined to figure out the mystery before arrival, the Canadian Chefs’ Congress will be dropping hints through their website, Facebook group page and through Twitter.

The last Mystery fundraiser supporting the 2010 Canadian Chefs’ Congress was located at The Pacific Institute of Culinary Arts, in which a mystery group of culinary icons prepared a feast whilst Vancouverites grazed through different kitchens throughout the school. Details on how the last mystery dinner unfolded are available here: www.canadianchefscongress.com.

The 2010 Canadian Chefs’ Congress, themed as Oceans for Tomorrow, takes place September 11th and 12th in association with the Chefs’ Table Society of BC and title sponsor, the BC Shellfish Growers Association. That weekend, chefs, cooks, apprentices and culinary students from across Canada will converge on Providence Farm in the heart of the beautiful Cowichan Valley for two days of conversation and deliberation on the state of our water ways, our effect on marine life and what constructive steps can be taken to improve the health of our oceans.

The Canadian Chefs’ Congress connects chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisan food producers. The Canadian Chefs’ Congress is a biennial gathering of chefs from across Canada that reinforces the passion and integrity of Canadian Food Culture.

Partake in the food and drink of British Columbia’s finest in a 7-course feast at The Vancouver Club Friday July 30th. Tickets are $125 and available at: www.canadianchefscongress.com. Buy tickets, promote events and donate to help make this event a great success.

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WINNERS ANNOUNCED FOR THE LIEUTENANT GOVERNOR’S AWARDS FOR EXCELLENCE IN BRITISH COLUMBIA WINES

VICTORIA – The winners have been chosen for the 2010 Lieutenant Governor’s Awards for Excellence in British Columbia Wines. This year 281 wines were submitted from 71 wineries across the province.

The winners are:

• Desert Hills Estate Winery 2009 Gamay Noir
• Foxtrot Vineyards 2007 Pinot Noir
• Gray Monk Estate Vineyards 2007 Odyssey Brut
• Inniskillin Okanagan Vineyards 2007 Discovery Series Sangiovese
• Painted Rock Estate Winery 2007 Red Icon 2007 Cabernet Sauvignon
• Peller Estates Winery 2008 Private Reserve Riesling
• Pentâge Winery 2009 Gewurztraminer
• Poplar Grove Winery 2007 Syrah
• Sandhill Wines 2007 Single Block Merlot
• Van Westen Vineyards 2008 Vino Grigio

His Honour will visit the winning wineries at the end of July to present the Awards. Members of the Consular Corps of British Columbia will accompany him when he makes these presentations so they can gain knowledge of British Columbia’s renowned wine industry.
All wineries in British Columbia were invited to submit their wines for judging by a panel of wine industry professionals. Wines submitted had to be from 100% British Columbian grown grapes and produced in province to be eligible. For more information visit www.ltgov.bc.ca.

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Third Annual

WILD BC SEAFOOD FEST … wild BC salmon, sablefish and sardines – Saturday, August 28th, 2010

Richmond, BC:  The increasingly popular Wild BC Seafood Fest will take place on Saturday, August 28th between 11:00 am and 4:00 pm at the Steveston Harbour Authority Fisherman’s Park (in front of the Gulf of Georgia Cannery National Historic Site • 12138 Fourth Avenue) in the fishing community of Steveston, Richmond, BC.  This third annual celebration is a free outdoor public event to celebrate and enjoy wild BC salmon, sablefish and sardines!

Join members of BC’s commercial fishing industry and some of BC’s most acclaimed chefs and seafood experts as they demonstrate a variety of amazing wild BC seafood recipes and provide tips on buying, storing, preparing and even eating some of our favourite wild BC seafood.  Plus sample their amazing creations and receive copies of the featured recipes to savour them at home!

This year’s special guest chefs include: Tojo (Owner and Executive Chef of Tojo’s Restaurant, Vancouver, BC) who will feature contemporary wild BC sablefish creations; Neil Taylor (Executive Chef of Cibo Trattoria, Vancouver, BC) who will present Mediterranean inspired wild BC sardine creations; and, Stephen Wong (Vancouver journalist, food and beverage consultant and cookbook author) who will present Asian inspired wild BC salmon recipes.  Award-winning fishmonger from The Salmon Shop and Screaming Mimi’s in North Vancouver’s Lonsdale Quay Market, Kosta Zogaris will also add incredible information and enthusiasm as the cooking stage MC.

Other event activities will guarantee fabulous fun and feasting for all: learn all about wild BC salmon, sablefish and sardines direct from fishermen and other members of the industry; buy wild BC salmon, sablefish and sardines straight from the fishermen at the Steveston dock; buy value-added wild BC salmon, sablefish and sardine products from specialty vendors in the Market Area; partake in the kids’ activities; and, listen to the live entertainment provided by Richmond’s popular Darren Specht and the Blues-Hawks.  And visit the expanded, very popular Market Area to purchase delicious wild BC seafood creations from popular local restaurants, and the best specialty food products that BC has to offer to prepare delectable meals at home showcasing wild BC salmon, sablefish and sardines as well as vegetables, fruit, baked goods and more!

Wild BC Seafood Fest is presented by the Canadian Pacific Sardine Association, Canadian Sablefish Association and BC Salmon Marketing Council.  The Canadian Pacific Sardine Association, Canadian Sablefish Association and BC Salmon Marketing Council are non-profit, legally constituted organizations representing permit holders in the management and marketing of their respective wild BC seafood fisheries.

Yesterday, I attended a sit-down tasting and media preview of Chef Marc Thuet’s Conviction Kitchen Season 2 being shot right here in Vancouver at landmark restaurant Delilah’s in the Westend.

The premise: “What do you get when you take one of the countryʼs top chefs, throw in a kitchen crew of ex-cons with no culinary experience, and give them just weeks to open a high-end restaurant from scratch?”

Well, the obvious answer is a “reality” show that will no doubt produce the requisite drama needed to hook viewers into watching a whole season of highly-entertaining kitchen porn, but if you look a little deeper, there is also a very human tale of redemption that makes a meal at Conviction Kitchen both memorable and rewarding.

Chef Marc Thuet, a self-confessed former “…hard-drinking, drug-taking, unfaithful, bankrupt lowlife”, along with his “explosive…perfectionist” wife and business partner, the alluring Biana Zorich, are on a culinary mission of mercy. Over the next few weeks, they will be providing tough love and mentorship to a group of ex-cons looking for a fresh start and a new career, all the while helping re-open a popular restaurant that launched the martini cocktail scene in the mid-eighties, now on the verge of celebrating her 25th birthday.

Here are a few shots from the brilliant 3 course meal I enjoyed yesterday, prepared and served by the show’s participants:

^ Chef Thuet's charcuterie & terrine platter, pickled vegetables and garnishes

Chef Thuet’s Alsatian choucroute is legendary, with much of the famed charcuterie being flown in from his Toronto restaurant for the show; my favourite was the silky smooth liver terrine on some of his fresh-baked Petite Thuet breads.

^ City TV's Breakfast Television Host, the effervescent Dawn Chubai is ready to eat

^ Choucroute de poisson with white spring salmon and ling cod quenelle

^ Alsatian pflutta served with braised pork belly and lamb cheeks

^ Lindt chocolate tarte and cocoa gelée

Conviction Kitchen is being shot everyday in the restaurant until August 7th and the dining public is encouraged to come be a part of the show and experience first hand Marc and Biana’s warm hospitality and tremendous efforts to transform this group of ex-cons into skilled and productive members of Vancouver’s hospitality industry.

^ Owner, Daniel Frankel, Season 2 Kitchen Confidential ex-cons, Chef Marc Thuet & Biana Zorich

Season 2 of Conviction Kitchen will air on Sundays at 9pm on Citytv this fall.

Delilah’s Conviction
1789 Comox Street | Vancouver
Tel: (604) 687-3424
www.delilahs.ca

~ PK

Sunday brunch has traditionally been about crosswords and coffee (or Caesars if you’re at my house) but last Sunday, June 27 at the Vancouver Convention Centre, chefs from prominent local resorts and restaurants took it to the next level with Food Fight! The Battle for Brunch, a Variety – the Children’s Charity fundraising event.

Marketing coordinator Danielle Lucas explained that instead of the traditional model of serving food at fundraising events, they were trying to get foodies out to events they may not normally be involved in. Battle for Brunch saw 7 chefs and restaurants (Subeez was regretfully unable to attend) pitching their best morning meal to some 300 food lovers while guests mingled and sampled and ultimately voted.

It turns out that if you challenge West Coast chefs to a brunch-off, many of them will pull out crab cakes and bennies, or some combination thereof so it may be surprising that of the entrants – LIFT Bar & Grill, Shangri-La Hotel Vancouver, O’Doul’s Restaurant & Bar, River Rock Casino Resort, Tigh-Na-Mara Seaside Spa Resort, Stella’s Tap & Tapas Bar, and the Four Seasons Hotel Vancouver – the winner was the only dish sans eggs. Eric Edwards of Tigh-Na-Mara Seaside Spa Resort on Vancouver Island made a sweet potato waffle with peaches and caramelized pecans with a side salad of greens topped with seared scallops. Paired with a mimosa, this was definitely a hit, although I also had a soft spot for the mini quail egg benny from LIFT.

Variety works hard to raise money for children’s medical treatments, emergencies and expensive equipment. With the silent and live auctions, Variety had raised $38,000 – not bad for a morning’s work.

~ Degan Beley

The Glowbal Collection of Restaurants – June features; Hamilton Street Grill welcomes winemaker Randy Picton of Nk’Mip Cellars; Felix Turianskyj joins OPUS Vancouver team as acting executive chef; Caffè Artigiano takes the world stage once again at the 2010 World Barista Championships; Au Petit Chavignol presents “Summer of Riesling 2010″; The Smoking Dog Bistro welcomes back Chef Pascal Georges; Taste Pairs with The Land Conservancy for Victoria’s summer festival of food and wine; Laughing Stock passes on the HST savings

THE GLOWBAL COLLECTION OF RESTAURANTS – JUNE FEATURES

Start summer on a high note with The GLOWBAL COLLECTION. From June 17 – 27, glowbal grill, COAST Restaurant, Sanafir, Italian Kitchen, Trattoria Italian Kitchen, and SOCIETY Dining Lounge are are celebrating the long daylight hours – and the sunshine that’s sure to come Vancouver’s way – with culinary delights inspired by locales both near and far.

Make your reservations online at glowbalgroup.com. Text ‘glowbal’ to 82442 for a mobile directory of all the GLOWBAL restaurants and instant links for reservations and special offers. Check out THE GLOWBAL COLLECTION blog for the latest news on all the restaurants at blog.glowbalgroup.com/.

glowbal showcases the intense flavour of Wagyu Beef with tender selections from Snake River Farms. Based in Eastern Idaho, Snake River crosses its premiere Japanese Wagyu cattle with Black Angus cattle to create American Wagyu Beef. Appetizers include Pepper-Crusted Wagyu Chuck Carpaccio or a Wagyu Short Rib with sweet pea ravioli. For entrees, move onto the Wagyu Tenderloin and Atlantic Lobster Duo or the Prosciutto wrapped Kurobuta Pork Rack paired with apple-pecan chutney and fingerling potatoes. Bring it back home with the Okanagan Peach Cobbler for dessert. click here for full menu details

COAST offers a boatload of BC Coast-inspired creations on its menu. Appetizers include smoked Qualicum Beach Scallops and fresh Dungeness Crab Cakes. The bounty of the West Coast is highlighted with entrees like Queen Charlotte Halibut served with creamed leeks and baby beets, or Wild BC Salmon paired with Salt Spring Island Mussels. For dessert, partake in the frozen strawberry parfait, bursting with marinated berries and sweet cassis syrup. click here for full menu details

Discover Spain at Sanafir. A bowl of Sopa de Ajo kicks off the Spanish serenade; the ham and garlic soup is topped with a poached quail’s egg. The feature Tapas Trio includes braised pork cheek, grilled prawn with sweet corn, and boquerone and artichoke heart ensalada. Say hola to cinnamon churros for dessert. click here for full menu details

Explore the Liguria region of Italy at Italian Kitchen. Sample the Steamed Razor Clams or a Grilled Vegetable Calzone for the Primo Piatto. Entrees include the Branzino-Mediterranean Sea Bass with cucumber-tomato gazpacho, and the Poached Tuna Trenette Pasta featuring fresh heirloom tomatoes. The Ligurian Lemon Cake includes the quintessential Italian ingredient – olive oil – to create an elegant and irresistibly moist treat. click here for full menu details

Trattoria tips its hat to Basilicata – a tiny region in Southern Italy – with a menu big on flavour. Whet your appetite with the Savory Fig And Fennel Crostini or a Peperonata Calzone. Entrees include Orecchiette Vongole – a pasta dish featuring manila clams and barlotti beans, or the Forno Roasted Lamb Loin. If you still have room for dessert, Trattoria is dishing up Burricotta Cannoli, featuring rich burricotta cheese and pistachio crema. click here for full menu details

Dig into the goodness of comfort food at SOCIETY. Sweet Potato Chili Fries and Iceberg Lettuce Salad with baby shrimp and double-smoked bacon are appetizers sure to satisfy. Southern-inspired Chicken Fried Steak is complemented with creamy mashed potatoes, and the classic clubhouse sandwich gets a redesign with seared rare Ahi Tuna, crisp prosciutto and chipotle mayo. Round out the meal with a slice of Key Lime Pie for dessert. click here for full menu details

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HAMILTON STREET GRILL WELCOMES WINEMAKER RANDY PICTON OF NK’MIP CELLARS TO THIS MONTH’S WINE TASTING

Nk’Mip Cellars (Pronounced in-ka-meep) is North America’s first Aboriginal
owned and operated winery, garnering awards and praise
for their excellent wines throughout North America

Monday, June 28th and/or Tuesday, June 29th
5:30 to 7 pm – 3 wines, 3 appetizers $25 per person

In keeping with our popular monthly format, try a sampling of three new wines and have three savoury, wine-inspired food tasters while learning from a wine expert as they take you through a sit down yet casual style tasting.
This month we are lucky to have a rare visit from a winemaker with Nk’Mip Cellar’s
master wine maker Randy Picton to take us through the wines

Monday, June 28th at 5:30pm
or Tuesday, June 29th at 5:30pm
$25 per person plus taxes and gratuity
Reserve by credit card at 604-331-1511
or info@hamiltonstreetgrill.com

1009 Hamilton Street, Yaletown, Vancouver
604-331-1511 or hamiltonstreetgrill@telus.net
www.hamiltonstreetgrill.com / twitter@hamiltonstgrill / Facebook – Hamilton Street Grill

Hamilton Street Grill Hours
Brunch served 10 am – 3 pm Saturday and Sunday
Dinner served 7 nights a week from 5 pm
Lunch served Tuesday – Friday – 11:30 am – 2:30 pm
Reservations available. Large party’s welcome. Year round patio seating

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FELIX TURIANSKYJ JOINS OPUS VANCOUVER TEAM AS ACTING EXECUTIVE CHEF

Yaletown’s celebrated OPUS Vancouver Hotel and Elixir Bistro are delighted to announce the arrival of Acting Executive Chef Felix Turianskyj.

With over 15 years experience in the culinary world, Turianskyj comes from within the OPUS Hotel Group family. The native Montrealer garnered much acclaim while serving as both Executive Chef and General Manager of KOKO Restaurant + Bar at OPUS Montreal. Chef Turianskyj’s vision and passion for excellence lead the way in executing a menu that perfectly emulated KOKO’s cosmopolitan, sophisticated environment.

Turianskyj’s career began with his studies at the Institut de Tourisme et d’Hôtellerie du Québec. He then took on the role of sous-Chef at the Manoir des Érables, and was later appointed Chef for the Délégation du Québec in New York. Turianskyj then returned to Québec, where he further demonstrated his talents at chic Mont-Tremblant restaurant Aux Truffes.

Bearing Taiwanese, French and Ukranian ancestry, Chef Turianskyj grew up surrounded by global culinary influences. His passion for travel and culture took him to the Sheraton Club des Pins in Algiers, Algeria, the deserts of Qatar at the Intercontinental in Doha, and to Q’BA, New Delhi’s pre-eminent dining establishment. He has acquired a wealth of experience, from catering expansive events in the desert to planning formal dinners honouring political dignitaries, heads of state and royalty; he is ideally poised to lead OPUS Vancouver’s culinary team and will be responsible for OPUS Bar, Elixir Bistro and OPUS Catering.

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

www.opushotel.com

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SUNSHINE, SWEETS AND SCENERY

Seasons In The Park Welcomes New Summer Menu Items

(Vancouver, BC) – To celebrate summer, the highly acclaimed Seasons In the Park, is thrilled to announce the start of their new summer menu.  Starting today, the restaurant will unveil a number of seasonal dishes designed to leave diners spoilt for choice.  Inspired by the parks own growing herb garden, Executive Chef Buddy Wolfe, has prepared a seasonal menu brimming with fresh, local ingredients.

Highlighting a number of plates including Miso Soy Marinated local Black Cod, seared Ahi Tuna as well as Chop Salad with green beans, beets and tomatoes, the restaurant has crafted a fun, flavourful menu. Bringing a sense of playfulness back into the restaurant, the menu will also feature a number of fun adaptations including the to-die-for sunburnt lemon pie. The summer items are in addition to the already extensive signature menu and will be available from now through to the fall.

Seasons in the Park, perched on top of Queen Elizabeth Park, boasts a patio overlooking the entire city with idyllic views of the park gardens, English Bay, and the North Shore Mountains.  With outdoor fireplaces, giant wood beams and an unparalleled view, there is truly no finer patio in this city.

Visit: www.vancouverdine.com

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CAFFÈ ARTIGIANO TAKES THE WORLD STAGE ONCE AGAIN

Barista Kyle Straw to Compete in the 2010 World Barista Championships

Caffè Artigiano’s Kyle Straw will represent Canada in the 2010 World Barista Championships (WBC), held in London, England from June 23-26. A professional barista, Straw is the General Manager of Caffè Artigiano’s Hornby Street location.

On October 15th, 2009, Straw won the seventh annual Canadian Barista Championships, held in Vancouver at the Canadian Coffee & Tea Show. The panel especially loved Kyle’s signature drink, which drew inspiration from a Black Forest cake. Made with a winning combination of espresso from the Koke Cooperative in Ethiopia Yirgacheffe, Kyle’s signature drink wowed the judges with its great balance of flavours and elegant presentation.

Straw’s achievement carried on the legacy of his Caffè Artigiano patriots who have won every Canadian title since the competition began in 2003. Caffè Artigiano is the only caffe in the World to have competed in the World Championships more than 4 times; in fact this is their 7th year in a row to participate in the coveted competition.

Straw is honoured and excited to compete with seasoned baristas on the international level in a world-class city. In preparation for his shining moment, Straw has been training every day, working with Chef Scott Jaeger from the Pear Tree to develop his signature drink. While Straw can’t reveal too much about his concoction, he does divulge that it has been created to compliment the special espresso roast—one of the sweetest he has ever tasted—that he’s currently developing with 49th Parallel Coffee Roasters’ Vince Piccolo, with assistance from his team at Caffè Artigiano (Phil Hong, Todd Pollock and Willie Mounzer).

Celebrating its 11th year, the event welcomes gifted baristas from over 50 countries who compete for the annual title of World Barista Champion during the SCAE event. Enthusiasts from across the globe take in the ultimate espresso experience watching live and via an internet live webcast.

Each competitor must prepare and serve 12 separate espresso beverages including the classic espresso and cappuccino, as well as four “signature” drinks of their own creation, and present them all to a distinguished panel of judges. Competitors have only fifteen minutes to prepare all twelve drinks and are judged on station cleanliness, taste, beverage presentation, technical skills and overall judge’s impression.

For more details about the competition, visit www.worldbaristachampionship.com

About Caffè Artigiano

Caffè Artigiano opened in Vancouver, BC in December 1999 with the vision of an Italian-style coffee house and bistro that offered superior coffee, excellent food and a lively yet comfortable atmosphere. Today, Caffè Artigiano continues to shine as North America’s premiere coffee house. Taking great pride in the training and skills of its professional baristas, Artigiano is proud to be the home of several champion baristas who ensure that each cup of coffee served is poured to perfection. For more information please visit: www.caffeartigiano.com

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SUMMER OF RIESLING 2010

In honour of the worlds greatest wine varietal,
we are celebrating summer with our
“Summer of Riesling”
All rieslings…all summer…25% OFF
June 21 – Sept 21

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

Open 7 days a week from Noon onward
Serving Brunch Sat & Sun 11am-3pm

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THE SMOKING DOG BISTRO – A NEW CHEF TEACHES AN OLD DOG A FEW NEW TRICKS

The Smoking Dog Bistro proprietors’ Jean Séguin and Judith Andrews are delighted to be welcoming back Chef Pascal Georges to the stoves at Kitsilano’s favourite neighbourhood bistro, marking a return to the classic, casual French bistro food the restaurant is renowned for.

Chef Georges, now in his early 40’s, was the Executive Chef for Jean-Claude Ramond when the restaurant opened over 15 years ago. He remained with Jean-Claude for 5 years and returned for another 2 years, taking The Smoking Dog through the transition when it was sold to Jean and Jude. Pascal and his family recently returned to Vancouver from France and Asia, where he worked at some of those region’s top hotels and restaurants.

The Menu
French Bistro food is classic – A simple formula of impeccable ingredients and simple yet meticulous preparation. Even classics however have to move with the times, Canadian beef’s superior flavour deserves lighter sauces and guests now expect to taste the fish, not the butter sauce. The Smoking Dog, like any true bistro, offers good value and has kept prices at a level where neighbourhood guests can drop in a few times a week, not only once or twice a year.

Returning classics on The Smoking Dog menu include the signature Mimosa Salad, butter lettuce, garnished with tomatoes, diced egg and parsley, dressed with a Dijon sauce; Salade Niçoise, large enough for a light main course, uses a true recipe from Nice with local albacore tuna, roasted bell peppers, olives, quail eggs, green beans, anchovies, baby vine tomatoes, mini eggplant and squash. The menu offers three classic soups – a French Onion soup is gratinéed with Gruyere’s milder cousin Swiss, on a browned crouton, Lobster Bisque is rich with lobster stock and the Tomato and Gin soup is made from fresh tomatoes, still with the classic dollop of crème fraîche, but with a vegetable stock to keep it lighter. Grilled quail returns, now served with a generous topping of lightly tempura vegetables and new to the menu is a Potato Tarte with Smoked Salmon and Tuna Tartar.

The Smoking Dog’s Pepper Steak, an 8 oz well-aged tenderloin served with French green beans and pommes puree, remains on the menu. Fresh halibut, roast duck, prawns, two pastas and a risotto round out the well priced $14 to $29 entrée menu.

In homage to true bistro food, and a nod to the original Jean-Claude menu, a small $15 menu offers Steak Frites, Roast Chicken Frites or Grilled Salmon Frites throughout the day and evening. Served as a simple meal with just pommes frites and sauce, sides of French green beans, market vegetables and salads can be added for an additional charge.

The lunch menu offers the same selection of appetizers and desserts, with lunch time favourites and smaller entrée’s. A quiche changes daily and the much loved Smoking Dog Bistro Burger, using hand chopped top sirloin, remains.

Desserts, all made in house, also include the classics with Crème Brûlée and Crème Caramel, Chocolate Fondant and Profiteroles. An Apple Tart Tatin, rustic and somewhat chunkier than its fine dining cousin, is served with vanilla gelato.

The wine list is value priced, matching the style set by the restaurant, offering many French selections as well as local & international wines.

The Address
Kitsilano is the entrance to Vancouver’s West Side. Located just one block off Burrard at 1889 West 1st Avenue, The Smoking Dog resides in a residential neighbourhood. It’s pretty and quiet, the beach a block away and it’s on a bike path. It has a 70 seat dining room, a dozen high top bar seats and a large patio, heated in winter, which offers up an extraordinary corner view of people-watching opportunities, especially on sunny afternoons and evenings. Locals walk but it’s well worth the drive across one of the bridges.

The Smoking Dog Bistro
1889 West 1st Avenue | Kitsilano
Tel: 604-732-8811
www.thesmokingdog.com
twitter@thesmokingdog

Open all day, 7 days a week, from 11:30 am
Staying open all afternoon for late lunches and early dinners

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TASTE PAIRS WITH THE LAND CONSERVANCY FOR VICTORIA’S SUMMER FESTIVAL OF FOOD AND WINE

Victoria, BC –Taste: Victoria’s Festival of Food and Wine, July 15-18, 2010 shines the spotlight on the delicious abundance of local, seasonal and sustainable products that come from the land.  Naming The Land Conservancy as beneficiary of Taste 2010 is therefore the perfect pairing.

“Taste is a festival with local conscience.  We are promoting the best of Victoria and British Columbia.  It’s not just about all the great local cuisine and wine, but about the characters behind those products who walk the talk,” says Kathy McAree, festival organizer, culinary tour operator, writer and radio host.  Partial proceeds from the festival will go to The Land Conservancy whose mandate focuses on land protection.  “I am thoroughly impressed with TLC’s recent success saving Madrona Farm and am proud to be working with an organization with such passion and commitment.”

“We are pleased to be working with Taste to bring local food security issues to the forefront of Islanders’ minds,” says Heather Skydt, TLC’s Communication Manager.  “Madrona Farm is a community asset now, and future generations will benefit from its success.  We are so appreciative of all the local restaurants for donating their time and money to help protect this spectacular 27-acre farm only 10 minutes from downtown Victoria.”

Taste connects festival participants directly with the maker who in turn have direct connections to the products and the land.  For one ticket price, The Main Event participants can chat with winemakers, cheesemakers, chefs, cidermakers, gin distillers, and even a sakemaker as they indulge in a wide variety of local cuisine from top Victoria chefs and restaurants as well as taste wine, cider, tea, gin and even sake all produced in British Columbia.

This culinary tourism experience kicks-off Thursday, July 15 at the Crystal Garden in downtown Victoria with The Main Event, an evening of BC wine tasting along with offerings of fresh and seasonal Vancouver Island cuisine.

On subsequent days, Taste will feature 10 events led by British Columbia food and wine personalities including Chef David Mincey of Camille’s and culinary Olympian Chef Brad Horen, as well as local Victoria Sommelier and Master of Wine student Louise Wilson.  Wine and food seminars July 16, 17 and 18 include “Sips and Seafood” on Victoria’s inner harbour seashore at the Inn at Laurel Point, “Swine and The Vine” with a pig roast right downtown at the Hotel Grand Pacific, an inside look at BC’s sustainable seafood industry at Finest At Sea plus “Chocoholics Anonymous” with chef David Mincey.

An Italian “long lunch” at La Piola will salute Madrona Farm and the work of The Land Conservancy on Saturday, July 17 at 1pm.  Chef Cory Pelan is creating a 3-course lunch with fresh produce from Madrona Farm and local wine pairings will be enjoyed.

A special trade tasting of British Columbia wines will take place prior to The Main Event for accredited food and beverage professionals.  For further information on Taste 2010 events, visit www.VictoriaTaste.com.

Tickets to The Main Event are available on-line and for purchase at many retailers and hotels around Victoria with a full listing on the Taste website.  To attend events around Victoria Friday through Sunday, please register on-line www.VictoriaTaste.com.

For more information about Taste: Victoria’s Festival of Food and Wine, contact Kathy McAree directly at info@VictoriaTaste.com

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LAUGHING STOCK NEWS

We’re in the RED…wine that is…Our Summer Wine Releases

Summer sunshine has arrived in the valley and so have some of our big reds, including some first time limited releases:

Pinot Noir 2008 – $29.00 – Offered through our Small Caps program with only 180 cases available, David has made Pinot Noir only every second year. With the challenging reputation that proceeds this varietal and the reward when greatness is achieved, we couldn’t resist to do it again and we’re quite pleased with the results.
90-91 pts – John Schreiner

Blind Trust Red 2008 – $29.00 – Our winemaker has full discretion over the assets so you’ll just have to trust us. This wine might contain some, but not all of the following: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot. Big and juicy this year with tons of depth.
90-91 pts – John Schreiner

Syrah 2008 – $34.00 – This is our first release of Syrah, one of the new grape varieties that we are working with at our East Bench – Osoyoos vineyard. The style we have developed is aligned with classic Côte Rôtie, blending 92% Syrah with 8% Viognier. This is a BIG wine and only 275 cases produced.
Gold Medal Winner – Northwest Wine Summit 2010

These wines are only available direct from the winery or in select restaurants. Order now online or call the winery at 250.493.8466 and we’ll ship direct to your door.You will have the option to take advantage of our Post-HST Pricing.

POST-HST PRICING ON JULY 1ST – WE EAT IT, YOU DRINK IT!

While the upcoming introduction of the HST (Harmonized Sales Tax) in BC will cause the costs of many items to increase, BC wineries have the opportunity to pass those savings directly on to the consumer, thus decreasing the cost of BC wine when purchased directly from the winery.

We have chosen to do just that and as of July 1st, 2010, will be passing along the 3% tax savings to wine buyers on our website and in our tasting room.

Currently, wine is one of the only products sold with taxes included in the display price and most consumers are not even aware that the current tax rate for wine in BC is 15% which includes 5% GST and 10% PST liquor tax. Therefore the taxation of wine will actually decrease when the 12% HST is introduced.

You don’t have to wait until July 1st. If you are ordering online, just tick the Post-HST pricing option and we will process the order after the HST is introduced.

Variety – The Children’s Charity’s new fundraising event, “Food Fight! The Battle for Brunch“, brings together some of BC’s finest chefs in a battle for your taste buds at the beautiful Vancouver Convention Centre ballroom next Sunday (June 27th).

I have a pair of tickets ($130 value) up for grabs for the first UD reader to name 3 of the participating chefs.

Winner will be revealed at noon on Friday.

~PK

From the official press release:

Sunday, June 27th, 6:30pm to 9pm, Canadian Chefs’ Congress take over the professional kitchens of Pacific Institute of Culinary Arts to host a Mystery Kitchen Tour.  All proceeds go towards this year’s Chefs’ Congress held on Vancouver Island September 11th to 12th; 2010’s focus is ‘Oceans for Tomorrow’.

Tickets for the Mystery Tour are $75.00 ( Click here to purchase tickets).  With only 100 tickets available, you’ll have to act fast.  Eight of Vancouver’s top-notch culinary purveyors, sworn to secrecy, are paired with wine and is host to their very own kitchen parties. Make your way thru the corridors of Pacific Institute to all eight food and wine stations ending your mystery kitchen tour with a dessert finale.  This exclusive and mysterious evening of superb food and wine pairings won’t disappoint. Pacific Institute of Culinary Arts is situated at the gateway to Granville Island at 1505 West Second Avenue, Vancouver, BC.  To contact please call (604) 734-4488 or visit www.picachef.com.

The Canadian Chef’s Congress 2010; ‘Oceans for Tomorrow’, is slated for September 11 & 12, 2010, when chefs, cooks, apprentices and culinary students from across Canada will converge on Providence Farm in the heart of the beautiful Cowichan Valley for two days of conversation and deliberation on the state of our water ways, our effect on marine life and what constructive steps can be taken to improve the health of our oceans.  Attendees will have the opportunity to sample Canadian inspired dishes from leading provincial and territorial chefs from across the country.   As host, BC chefs will present the very best that our province has to offer. The weekend will be a series of unique tastes and experiences as you munch and mingle with fellow chefs, sipping BC wines, ales, beers, ciders, and mead.  For full schedule details visit www.canadianchefscongress.com/british-columbia.

The Canadian Chefs’ Congress (CCC) connects chefs to our land in solidarity with farmers, fishers, gardeners, foragers and all artisanal food producers.  The Canadian Chefs’ Congress is a biennial gathering of chefs from across Canada that reinforces the passion and integrity of Canadian Food Culture.  www.canadianchefscongress.com

On Wednesday June 2nd, Visa Infinite held their 3rd exclusive cardholders dinner in Vancouver; this time Blue Water Cafe + Raw Bar in Yaletown played host in their gorgeous aqua-themed wine room.

Executive Chef, Frank Pabst (Vancouver Magazine’s Chef of the Year), and Raw Bar Chef, Yoshihiro Tabo rolled out an impressive four-course meal that was paired with some delicious wines from Charton Hobbs‘ impressive portfolio of premium brands.

Special thanks to Don House of IDMG for extending the invitation and to the Blue Water crew for their excellent service.

~ PK

^ Spice crusted Albacore Tuna Carpaccio ~ Kingcrab Sushi Maki, Tsunami Kampachi Sashimi. Paired with Cloudy Bay Sauvignon Blanc

^ Halibut Cheeks poached in Olive Oil ~ served with bouliabaisse and saffron potatoes. Paired with Kinge Estate Pinot Gris.

^ Kobe Shortribs + Beef Tenderloin ~ cascadian porcini mushroom parcel, yellow beans green peas and lardons, bordelaise sauce. Paired with Terrazas Reserva Malbec.

^ White Chocolate Mousse ~ honey roasted apricots, crispy milk chocolate feullantine. Paired with Moet Nectar Imperial

From the official press release:

Vince Piccolo, coffee guru behind 49th Parallel Coffee Roasting Company in partnership with Shannon and Chip Wilson, founders of lululemon and imagine1day have joined forces in a campaign to raise money for Ethiopian school children. Beginning today, 49th Parallel Cafe in Kitsilano released one of the world’s most rare and expensive Ethiopian coffees.

Grown in volcanic soil at an altitude of 1800 meters, the coffee known as Ethiopia Sidamo Nekisse Micro Selection is an exceptionally scarce, high quality micro-lot coffee. The flavour and taste of the handpicked Nekisse bean has a truly unique flavour profile not found in other coffee producing countries. “It has a deep, berry and chocolate-like flavour, that makes the Sidamo bean so distinct,” says Piccolo. Heavily sought after, the availability of this coffee is extremely limited. 49th Parallel Roasters will be the only Canadian company to roast these beans.

^ Imagine 1 Day founders, Chip and Shannon Wilson pose with Vince Piccolo of 49th Parallel Coffee Roasting Company

With 100% of net proceeds donated to imagine1day, the goal is to raise $13,500, the amount it costs to build a classroom. A 12-ounce bag costs $30 and sells at the 49th Parallel Cafe (2152 West 4th Avenue) and online. “It is a partnership that just makes sense”, said Chip Wilson. “Two organizations that understand the power of community locally and globally”, he continued. For over 5 years 49th Parallel has paid farmers well above fair-trade guidelines. However, with the new initiative, the company will be able to take it one step further, “after all these years, we finally get to return the favour, we go back to these communities and build a school for their children”, said Piccolo.

Producing some of the best coffee in North America, 49th Parallel Coffee Roasters meticulously balances scientist with the artisan to ensure roasting perfection and consistent flavour-profiling in each and every batch of coffee. Today, the company distributes to hundreds of cafes, across Canada, and the United States. www.49thparallelroasters.com

imagine1day is a non-profit organization with the goal to ensure every child in Ethiopia receives a quality, primary education by 2020. 100% of donations will contribute to their programs, i.e. no administrative fees. www.imagine1day.org

Do not stand at my grave and weep
I am not there.

I am a thousand smokey winds that blow.
I am the million suds that overflow.

I am the moonlight
On the ripened grain.
I am the gentle Autumn’s rain.

When you awaken in the afternoon rush,
I am the swift uplifting push of hungry delight.
I am the soft stars that shine at night.

Do not stand at my grave and cry.
I am not there.
I did not die.
My Spirit is still alive…

^ DIX last days. The funeral procession during Vancouver Craft Beer Week on May 15, 2010

Search for “Women and Beer” on the Internet and you’ll get all manner of Budweiser girls and beer haus mädchens. One might be fooled into thinking that women didn’t much like beer but as it turns out, BC’s Craft Brewing industry has several dedicated women owning and operating breweries, as well as many supporters. At the Vancouver Craft Beer Week’s Women and Beer event at The Refinery last week, beer lovers of both genders were out to sample brew from these hard-working women.

• 

  Aly Tomlin, Operation manager, R & B Brewing Co.

• Becky Julseth, Co-owner, Salt Spring Island Ales

• Leslie Fenn, Owner and Director, Howe Sound Brewing

• Pat Dyck, Co-Owner, Cannery Brewing

• Rebecca Kneen, Co-owner and assistant brewer Crannog Ales

The “mingling” beer was R&B Brewing Co’s Extra Special Bitter, a fragrant, floral beer just made on April 26th and fresh out of the keg. When everyone had had a chance to enjoy it, Lundy Dale, president of the Vancouver chapter of CAMRA (Campaign for Real Ale) and Lauren Mote of the Refinery kicked off the evening with a warm welcome.

The beers that followed (paired with canapés from Chef Carter) ranged from Salt Spring Island Ales’ Heatherdale Ale which owner Becky Julseth describes as a “girlie” beer to Crannog Ales’ rich, dark Back Hand of God Stout.

Craft beer is small batch beer that’s brewed in traditional ways, without the additions of rice or corn. There was no shortage of beer around when I first started drinking, but it wasn’t until I did a home exchange in Munich that I came to realize the range of flavours and nuances evident even in different treatments of the same varieties. My first taste of a doppelbock dunkel made at a monastery (talk about small batch) is an experience that has stayed with me through years of beer sampling. Coming home to shelves of light, flavourless beer sparked an interest in searching out new and interesting beers, breweries and brewers, which has become easier over time thanks to the rise of showcase pubs like the Alibi room, festivals like VCBW and of course the Internet (Budweiser girls and all).

Considering the complexity and range of beers out there, it’s interested how under-represented women are on both the making and consuming sides, but a packed house at the Refinery (and several other VCBW) shows that’s changing too.

The Heatherdale Ale, made with heather (from Butchart Gardens!) instead of hops, is a traditional Scottish beer. It’s light and summery without losing any flavor and will definitely be on high rotation on my patio this summer. Already presented as the girly beer, it was easy for their hops-heavy amber Whale Tail Ale to step in as “manly”.

Up next, R&B’s Red Devil Pale Ale is an old favorite of mine and the English style red brew is sensory in the extreme.  Malty, hoppy and rich, it needs a food pairing that won’t back down and the naan bread topped with spicy eggplant curry did just the trick here.

Leslie Fenn of Howe Sound Brewing introduced their Three Beavers Imperial Red Ale as a tribute to the world’s largest rodent and a product of the Olympics. As Marketing Director and PR Coordinator, she likely had something to do with the image of 3 beavers sporting medals on the label, cleverly explained as representing the gold, silver and bronze North American Brewers Association medals that they’ve won. The beer itself was a stand out; strong, malty and flavourful, it’s made with many kinds of hops and was enjoyable both on its own and paired with a lamb and potato canapé.

Next was the new Squire Scotch Ale from Cannery Brewing and then we finished off the evening with chocolate truffles from Rachel Sawatzky of CocoaNymph and the aforementioned Back Hand of God Stout, and lots of hugging, because hey, we’re women.

~ Degan Beley

Hot damn, this was no ordinary cocktail party!  Hot Chefs, Cool Jazz (May 13, 2010) was the collective effort of chefs, sponsors and volunteers in support of Ryan Stone, who will compete in Canada’s honour at the 2011 Bocuse d’Or.

Bocuse d’Or is a biennial culinary competition where 24 of the world’s top chefs go head to head in Lyon, France. It was founded by chef Paul Bocuse in 1983 and is one of the most intense and prestigious cooking competitions in the world today.

^ RauDZ Regional Table (organic merguez sausage, carmelis chevre & potato, lake country asparagus & morels, fester's micro greens)

Stone first apprenticed under Chef Scott Jaegar at Peartree Restaurant who placed 7th in the Bocuse d’Or 2007.  (It was sweet to see Jaegar in attendance with trayfuls of chocolate ganache in support of Stone that evening). This culinary warrior is currently the Executive chef at West Coast Fishing Club in Haida Gwaii.

^ Scott Jaeger (Bocuse d'Or Canada 2007 Competitor, Peartree Restaurant) tickles our sweet-tooth (chocolate ganache, crisp hazelnut base, salted caramel, orange sorbet).

Hot Chefs, Cool Jazz put the “fun” in fund-raising.

With the city’s hottest chefs gathered at the new Vancouver Convention Centre to strut their skills and to mingle with the public, using the region’s best seasonal ingredients such as Qualicum scallops, BC spot prawns, line-caught salmon and wild mushrooms, the evening was an incredible showcase of Canada’s evolving culinary excellence.

^ Five Sails (chilled local BC spot prawn, wasabi aioli)

Attendees had fun pairing their own wines with each bite.  Each dish was labelled with a suggested wine category such as “crisp”, “fruity”, and “luscious”.  Wine stations were set up thoughtfully around the room to accompany the nearby food selections.  The two cocktail stations were particularly popular.

^ Svedka vodka comes back with 2 light martinis. Elderflower water seems to be everywhere nowadays, including this "Celeb-bot".

^ Surprise! Gastown's upcoming L'Abattoir premiers with a dungness crab and chickpea toast. Owners Paul Grunberg and Lee Cooper says the opening is just around the corner.

^ Hapa Izakaya steps up with a fresh BC spot prawn in a savory shooter.

^ Chef David Wong (Oru, Bocuse d'Or Canada 2009) puts the final touches on his sake kasu sablefish with a sweet miso sauce.

^ Diva at the Met's new chef, Quang Dang dishes up some halibut cheek tataki. He looks a lot younger than I expected! "I'm actually 48," Dang jokes.

^ Diva at the Met (Cape Scott halibut cheek tataki, ponzu gel).

^ VCC culinary arts (Qualicum scallops, pickled squash puree, foie gras oxtail gyoza).

^ Mosaic - Hyatt Regency (heirloom tomato stuffed with lump crab, wasabi tobico salad, fennel and cucumber slaw)

^ Victoria Chemko, Vikram Vij, and Melody Fury.

Congratulations on a great fund-raising event and good luck to Chef Ryan Stone on his journey to France in January for the Bocuse d’Or competition!

~ Melody Fury

The Glowbal Collection of Restaurants ~ May features; Tinhorn Creek presents: Wine Tasting with a Social Twist; Introducing Beachside Forno in Ambleside; Fraîche Restaurant celebrates gold win for best North Shore Restaurant; Hapa Izakaya is now officially Ocean Wise; Top Table is golden; Maenam honoured at 21st annual Vancouver Magazine Restaurant Awards; Chambar recognized at Vancouver Magazine Restaurant Awards; Pino Posteraro to be honoured at DiRoNA 20th annual reunion and conference gala in Toronto; Elixr Bistro presents: High Spirit Wednesday

THE GLOWBAL COLLECTION OF RESTAURANTS ~ MAY FEATURES

Spring has officially sprung in Vancouver and The GLOWBAL COLLECTION of restaurants has tasty dishes on offer to rival the darling buds of May. From May 20 – 30, glowbal grill, COAST Restaurant, Sanafir, Italian Kitchen, Trattoria Italian Kitchen, and SOCIETY Dining Lounge are showcasing special spring-inspired menus, guaranteed to put some – well, you know – into your step!

Make your reservations online at glowbalgroup.com.

Text ‘glowbal’ to 82442 for a mobile directory of all the GLOWBAL restaurants and instant links for reservations and special offers.

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

glowbal’s Vancouver Island-inspired menu allows guests to ditch the ferry fare for their fill of Island treats. Shuck up with an order of Fanny Bay fried oysters to start or opt for the Dungeness Crab and smoked salmon cake. Continue up the Island Highway with entrée selections that include pan seared black cod; pink peppercorn crusted rack of lamb; or the ‘Vancouver Island Platter,’ loaded with a 16oz bone-in ribeye steak, pan seared Wild Salmon, Dungeness Crab cakes, creamed leeks and morel mushrooms, confit fingerling potatoes, roasted organic beets and goat’s cheese. Top off your trip with blueberry and vanilla crème brulée for dessert. CLICK HERE FOR FULL MENU DETAILS

Spot Prawn season has begun and COAST is marking the occasion with your choice of ½ lb ‘peel and eat’ Wild BC Spot Prawns with COAST signature sauce or Wild BC Spot Prawn ceviche – and that’s just the first course! Spot the prawn accompaniment in entrée selections like the grilled Queen Charlotte halibut or fresh BC ling cod. The Bing cherry crumble is a must-try dessert, featuring juicy brandied cherries and chocolate ice cream. Sample these items a’ la carte or enjoy a three-course Table d’Hote menu for $49. CLICK HERE FOR FULL MENU DETAILS

Magellan may have left Portugal, but this month Sanafir is bringing it back to the table. Start the journey with a bowl of steaming mussel soup, chock full of Linguiça sausage, braised cabbage, mushrooms and coconut. The entrée ‘Tapas Trio’ features a sweet braised pork belly, grilled diver scallop and bib lettuce and arugula salad. Sweeten the deal with dessert – a passion fruit flan, complemented with a chocolate hazelnut crisp and white praline chocolate mousse. CLICK HERE FOR FULL MENU DETAILS

Discover the Marche, a central region of Italy, this month at the Italian Kitchen. The menu pays homage to the area with dishes like the wild arugula salad; truffled salami piadina flatbread; seafood brodetto – a hearty stew made with clams, mussels, Spot Prawns and Dungeness Crab; and spaghettini with fava bean, lavender and crisp prosciutto. For a ‘grape escape,’ try the maple glazed grape and gorgonzola torta for dessert. CLICK HERE FOR FULL MENU DETAILS

Take a trip to Milan, the capital of the Lombardy region, with Trattoria’s May menu ‘ispiratore.’ Start off with the shaved bresoala and watermelon radish salad or the black olive crusted ahi tuna carpaccio, and then move onto the main attraction, selecting fresh prawns wrapped in prosciutto or the pork chop alla Milanese. Cap off the meal with a Chianti-poached pear and gorgonzola. Choose an appetizer and entrée for $28 or order from the menu a ‘la carte. CLICK HERE FOR FULL MENU DETAILS

Childhood favourites have been re-imagined at SOCIETY Dining Lounge. Whimsical appetizers on the feature menu include the brioche ‘n gruyere grilled cheese with fried pickle, as well as jalapeno, crab and cheddar ‘poppers.’ Main course options like the Albacore tuna casserole and short rib potpie with creamy mashed potatoes provide all the comfort of home cooking without going home! Should you be so inclined, have your cake and eat it too – with a slice of the playful peanut butter and jam cheesecake. CLICK HERE FOR FULL MENU DETAILS

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WINE TASTING WITH A SOCIAL TWIST

Oliver, BC…..Tinhorn Creek Vineyards has always been a leader in the BC Wine industry and embracing the age of social media has proven no different. The Tinhorn Creek team are avid tweeters, Facebook followers and are very LinkedIn. So, to meet their fellow social types, Winemaker Sandra Oldfield and the crew from Tinhorn Creek Vineyard are hosting a Staggered Tasting, Wednesday, May 26th from 6 – 9pm in the Audience Lounge at CBC, 700 Hamilton Street, Vancouver. This event is structured as “brown bag meets speed dating”, with a fast paced tasting followed by light canapés, and guided unveiling of wines by Sandra Oldfield and live tweeting galore. Tickets are an incredibly reasonable $20 and can be purchased at www.staggeredtasting.eventbrite.com or by calling the winery at 1-888-484-6467.

This irreverent look at Speed Dating has nothing to do with dating, but more about the fast paced times we live in and making wine tasting fun. Guests have five minutes per brown bag, then move to the next table, taste and move on. Upon completion, winemaker Sandra Oldfield will guide tasters through the nuances of each varietal, with the chance to win great prizes if you choose to enter the game and guess the wine. Enjoy the cool space of CBC, taste and re-taste wines, nibble on canapés and leave with a souvenir Riedel wine glass.  Music by DJ Skinny.  BUT, no staggering allowed!!!

On the hillside overlooking vineyard, sagebrush, and the old gold mining creek that gave the winery its name, Tinhorn Creek Vineyards is located just south of Oliver B.C., in the famed Golden Mile wine growing district. As the number one winery destination, evoking classic south Okanagan terroir, Tinhorn Creek Vineyards offers an unrivalled visitor experience and wines that rank among the best in the world. For more information about Tinhorn Creek Vineyards, call 1.888.484.6467 or visit the website at www.tinhorn.com.

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INTRODUCING BEACHSIDE FORNO IN AMBLESIDE

Same Fantastic Location, Patio and Dining Room – Exciting New Chef, Forno Oven and Menu

(West Vancouver, BC.) It’s hard to improve on a classic, especially one that features rosy summer sunsets on an idyllic patio overlooking ocean, mountains and Stanley Park. But Chef Dino Renaerts and the ownership team have done it with Beachside Forno – a new twist on an old favourite.

Renaerts stepped into his role as Executive Chef and Co-owner at sister restaurant Fraîche in March and has just opened the doors to Beachside Forno following a kitchen renovation. Like the new name states, the updated concept revolves around the Forno oven, inspiring a casual menu of expertly made pizzas, seafood, salads and pastas, as well as killer cocktails and a great wine list.

Beachside Forno pays homage to it’s much loved original, the long-running, Beachside Café . ” We want to be Ambleside’s go-to restaurant for locals and visitors,” says Renaerts. “Beachside Forno has an inviting room, a patio to die-for and a menu that reflects the way people love to eat.” It’s simple, seasonal food done very well in a comfortable space for a great value.

The menu offers tasty Forno baked pizzas, classic fish and chips, seafood chowder, an oyster Po’ Boy sandwich as well as a variety of toothsome pastas, healthy ‘big salads’ and a few other specialties.

With summer in sight and the patio doors wide open, it’s the perfect time for the refreshed seaside eatery to make its debut. Beachside Forno opened last weekend and welcomes diners in for lunch, dinner, drinks and weekend brunch. Beachside Forno is a fun and friendly casual dining experience that will capitalize on the unbeatable seaside location and the talented chef’s local, regional and sustainable sensibilities. With its ideal location for picnics, playing and power walks, Beachside Forno’s “To Go” program will also be launching soon. Stay tuned for more details.

Beachside Forno
1362 Marine Drive
West Vancouver, BC
604.926.3332
www.beachsideforno.com

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FRAÎCHE RESTAURANT CELEBRATES GOLD WIN FOR BEST NORTH SHORE RESTAURANT At the 21st Annual Vancouver Magazine Restaurant Awards

“Most restaurants with panoramic views rely on their wrap-around windows but Fraîche takes Gold for flawless execution and well-rounded flavours.” ~ Vancouver Magazine, June 2010

(West Vancouver, BC.) Fraîche Restaurant took first prize in yesterday’s Vancouver Magazine Restaurant Awards, the city’s top restaurant industry acknowledgements. The awards were presented at a gala attended by hundreds of industry peers, colleagues and enthusiasts at the Sheraton Wall Centre.
“This is a fantastic acknowledgement for Fraîche and validates our efforts past and present to be one of the Lower Mainland’s very best restaurants,” offers Executive Chef and Co-owner Dino Renaerts. “Kudos to my predecessor, Chef Wayne Martin for setting a bar we are proud to maintain. Creating memorable, interesting cuisine that is seasonal and regional in a welcoming setting is our mission. Recognition like this means we are providing our guests with what we set out to do.”

Fraîche’s subtle elegance makes it versatile for every occasion – from brunch to business lunches, to an engaging after work bar experience, to romantic dinners and celebrations of all sorts. The restaurant’s panoramic cityscape views complement the cuisine as does the impressive service and top notch wine list.

Accolades have followed Fraîche from its opening in 2007, including being named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute Magazine. This along with numerous glowing reviews from Greater Vancouver restaurant “foodies” have set the stage for continued recognition of the stylish hillside dining room. The team at Fraîche looks forward to welcoming guests from near and far to enjoy a warm, welcoming and delicious dining experience.

“Thank you to the Vancouver Magazine judges and our loyal guests for supporting our vision and celebrating our efforts.”

Executive Chef Dino Renaerts came to West Vancouver in March from his latest post as Executive Chef for Diva at the Met in the Metropolitan Hotel. A certified sommelier, Renaerts believes that a well-designed pairing of food and wine is much greater than the sum of their parts. Recognition for his distinct approach to cooking has followed him throughout his career. Accolades for numerous regional and international competitions led to higher profile at home – Renaerts was named as a culinary talent to watch by Vancouver Magazine, the Province newspaper and City Food Magazine. Devoted to his province and his craft, Renaerts is actively involved in British Columbia’s culinary scene. He was president of the BC Chef’s Association from 2006 – 2008 and has made contributions with his food and wine expertise to “Get it Canada.”

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HAPA IZAKAYA FIRST OF ITS KIND TO SUPPORT VANCOUVER AQUARIUM’S OCEAN WISE PROGRAM

(Vancouver, BC) May 20, 2010 – Hapa Izakaya, Vancouver’s most popular Japanese izakaya restaurant group, has just become the first izakaya to join the Vancouver Aquarium’s Ocean Wise™ seafood conservation program and one of only a handful of Japanese restaurant partners in the program to-date.

“Since 2003 Hapa Izakaya has built a solid reputation around its unique Japanese tapas. We’ve been committed to including sustainably caught seafood at all three of our locations for some time now,” says Justin Ault, co-owner of Hapa Izakaya. “It’s great to officially be a part of the Ocean Wise program.”
Thanks to the efforts of organizations like the Vancouver Aquarium that dedicate their mission to saving the world’s oceans and marine life, the importance of consuming seafood in a sustainable manner is growing in popularity and recognition. When guests open Hapa’s new menu they will see the Ocean Wise™ symbol next to those seafood items that were sourced in a way that ensures the long-term viability of that species.

Ault adds that, “We are excited to do our part in providing environmentally friendly seafood options for our guests. Our seafood dishes are some of the most popular choices on our menus and daily fresh sheets. It just makes good business and environmental sense to serve sustainable seafood.”

To further show its support of saving the worlds’ oceans, Hapa will be participating in the Aquarium’s signature fundraising gala on June 11 known as Night at the Aquarium. Hapa is one of a dozen participating restaurants that will be serving their delicious fare for more than 700 guests. One hundred percent of all event proceeds go to the Aquarium’s education and conservation activities.

About Hapa Izakaya
When Lea and Justin Ault introduced Hapa in 2003 they exploded the izakaya concept in Vancouver. Hapa Izakaya’s combination of a sexy room, well-priced portions of Japanese tapas, cocktails and premium sake took the city by storm; Hapa set the bar high for the host of contenders that followed. Today, Hapa continues to be a standout for its presentation of Japanese food in a city where Asian dining endures stiff competition. It remains the place to go when you’re in the mood for a unique blend of food, fun and culture. All three locations — Robson, Kitsilano and now Yaletown — are open from 5:30 p.m. to midnight, Sunday through Thursday, and until 1 a.m. on Friday and Saturday. Reservations by phone are recommended. Visit www.hapaizakaya.com for information.

About the Vancouver Aquarium
The Vancouver Aquarium is a global leader in connecting people to our natural world, and a self-supporting, non-profit association dedicated to effecting the conservation of aquatic life through display and interpretation, conservation practices, education, research, and direct action. Learn more at www.vanaqua.org

About Ocean Wise™
Ocean Wise is Canada’s leading sustainable seafood program. The Ocean Wise logo on a restaurant menu, deli-counter or seafood product is the trusted symbol of ocean-friendly seafood choices for discerning consumers. Launched in Vancouver, BC in January 2005 by the Vancouver Aquarium, the Ocean Wise program has grown from a small, local initiative to a national program now working with nearly 300 partners at over 2700 locations. Learn more at www.oceanwise.ca

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TOP TABLE IS GOLDEN

Araxi, Blue Water Cafe, CinCin and West honoured at Vancouver Magazine Restaurant Awards

Vancouver, B.C. – Top Table restaurants were recognized at the podium an unprecedented 17 times at the 21st annual Vancouver Magazine Restaurant Awards held Tuesday, May 18th at the Sheraton Wall Centre. A panel of 19 judges acknowledged Araxi, Blue Water Cafe, CinCin and West, before a standing-room only audience of British Columbia’s leading restaurateurs, chefs and service professionals.

Top Table proprietor Jack Evrensel said, “I would like to salute the excellence of all the winners, and the brilliance with which they represented our province to the world during this Olympic year. In particular, I would like to recognize our culinary and service teams at Top Table for their remarkable achievements during the last twelve months. To see all of our restaurants win Gold Awards speaks volumes to the dedication and hard work of every team member.”

Araxi

• Best Whistler, Gold

• Silver Wine List Award, Vancouver Playhouse International Wine Festival

After publishing a multiple-award-winning—and James Beard Award-nominated—cookbook, and hosting thousands of international visitors for the Winter Olympics, Araxi capped off an extraordinary year by winning the Gold Award for Best Whistler restaurant for the 10th time, an unprecedented showing in the 21-year history of these Awards.

Once again, Chef James Walt captured this award for his seasonal farm-to-table menus proved wildly popular with Araxi’s loyal patrons and judges alike, while providing inspiration and leadership for the farmers and ranchers of the Pemberton Valley. Restaurant director Steve Edwards and his team of sommeliers and servers continue to provide the gracious service that has become a benchmark for Whistler.

Blue Water Cafe + Raw Bar

• Restaurant of the Year, Gold

• Chef of the Year, Frank Pabst

• Best Seafood, Gold

• Best Regional, Bronze

• Best Service, Bronze

• Best Formal Japanese, Honourable Mention

• Platinum Wine List Award, Vancouver Playhouse International Wine Festival

Blue Water Cafe achieved a remarkable trifecta of Gold Awards this year, winning Restaurant of the Year, Chef of the Year, and Best Seafood. According to Vancouver Magazine: “There’s a reason this landmark room on Hamilton Street always seems to be hopping. Proprietor Jack Evrensel has carefully put together what one judge called ‘a dining experience that appeals to almost everyone, from serious foodies to suburbanites out for a special night.’”

The panel offered further praise for the Chef of the Year: “Executive chef Frank Pabst dazzles, as he has for years, with his ‘stellar menu highlighting locally sourced, sustainable seafood,’ continuing on to cite “his ‘crusade for sustainability,’ ‘determination to explore the culinary potential of species that many chefs overlook,’ and his ‘impeccable technique.’ ‘He may be soft-spoken,’ said one judge, ‘but the humble and lovely Blue Water chef is a force to be reckoned with.’”

CinCin

• Best Last Course, Gold

• Premier Crew Service Award, David Stanger

• Gold Wine List Award, Vancouver Playhouse International Wine Festival

Top Table recently announced the Autumn 2010 opening of the atelier thierry with CinCin’s talented chocolatier-pâtissier, Thierry Busset. So it seems only fitting that the judges presented CinCin with Gold for Best Last Course, saying: “Gold went to Busset, whose ‘skills shine in the simplest of dishes: ethereal coffee macarons, tiramisu like no other, brilliant sorbettos and gelatos.’”

Just five restaurant professionals are selected each year for the Premier Crew Service Award. This year, we’re delighted to announce that CinCin’s David Stanger was the recipient of this highly sought-after award, and as Vancouver Magazine stated: “Charm, attentiveness, and a good sense of humour set these front-of-house stars apart.”

West

• Best Service, Gold

• Restaurant of the Year, Bronze

• Best Last Course, Bronze

• Best Regional, Honourable Mention

• Platinum Wine List Award, Vancouver Playhouse International Wine Festival

West won its fourth consecutive Gold Award for Best Service, praise indeed for restaurant director Brian Hopkins and his front-of-house brigade. As the judges stated: “Great service is choreographed but not stagey, friendly but not overbearing, efficient but never rushed. It’s sensing when to show up and when to disappear. West won Gold because of what one judge called its ‘unfailingly gracious, flawless service, right down to the smallest detail—and service is all about the details.’ Another judge said it’s a testament to the West team that ‘a room with such refined edges could feel this comfortable.’”

West also took home Bronze in the Best Last Course category, signalling Rhonda Viani’s years of dedication, and showing that the art of the sweet can be a healthy and refreshing denouement to one’s evening.

Top Table is one of the most highly respected hospitality groups in Canada, encompassing four of the leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West, as well as the highly anticipated atelier, ‘thierry’ (Autumn 2010). Continuing to evolve in the pursuit of excellence, each venue has received significant criticalacclaim, both locally and internationally. For more information, visit www.toptable.ca.

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MAENAM HONOURED AT 21ST ANNUAL VANCOUVER MAGAZINE RESTUARANT AWARDS

Vancouver, BC, May 19, 2010 – Executive chef Angus An was honoured with Gold for Best Thai and Silver for Best New Restaurant at the 21st annual Vancouver Magazine Restaurant Awards. It was just one short year ago that An decided to re-brand his west coast inspired Gastropod (winner of Best New Fine Dining at the 18th Annual Vancouver Magazine Awards) and reopen as Maenam, a restaurant dedicated to serving authentic Thai cuisine rooted in traditional recipes. In that short time, the West 4th Avenue wonder has been applauded by both customers and critics alike. “These awards are an incredible honour,” says Angus, “and it is wonderful to be recognized by such a distinguished panel amongst such a talented group of industry professionals for creating dishes that are true to Thai tradition.”

About Maenam
The cuisine at Maenam is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while always considering the context within which these dishes would traditionally be enjoyed. Maenam is open seven days a week, from Tuesday to Saturday from 12:00PM to 2:30PM, Monday to Sunday from 5:00PM to 10:45PM, and late night on Friday and Saturday from 10:45PM to 1:00AM. For more information or to make a reservation please visit www.maenam.ca.

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CHAMBAR RESTAURANT RECOGNIZED AT VANCOUVER MAGAZINE RESTAURANT AWARDS
Vancouver, BC, May 19, 2010 – Chambar Restaurant was recognized on several fronts at the Vancouver Magazine 21st Annual Restaurant Awards. The Beatty Street sensation was awarded Gold for Best Other European, with Pastry Chef Eleanor Chow receiving an honourable mention for Best Desserts and Wendy McGuinness’ bar program given an honourable mention for Best Bar/Lounge. In addition, Chambar’s Guest Relations guru Eryn Collins was honoured with a Premier Cru award for her outstanding contribution to Vancouver’s hospitality industry over the past 10 years.

“There is an incredible amount of talent and ambition in Vancouver right now,” says Chambar owner Karri Schuermans, “it’s wonderful to have so many members of the Chambar family recognized for their extraordinary efforts and achievements.”

ABOUT CHAMBAR
Chambar invites you to leave your day at the door for an unpretentious fling with fine dining. Housed in a refurbished brick and beam heritage building, the restaurant’s cuisine is a unique blend of Belgian and North African influences with a commitment to seasonal, organic and local ingredients. Chambar is located at 562 Beatty Street in the Crosstown District. Dinner is served nightly from 5:30pm – midnight. For reservations phone 604-879-7119 or visit: www.chambar.com.

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PINO POSTERARO TO BE HONOURED AT THE DIRONA 20TH ANNUAL REUNION AND EDUCATIONAL CONFERENCE GALA IN TORONTO

Pino Posteraro, Executive Chef/Proprietor of Cioppino’s Mediterranean Grill & Enoteca in Yaletown, has been selected to join the Distinguished Restaurants of North America (DiRōNA) Hall of Fame. He becomes the first Vancouver restaurateur, and only the third in Canada (after Jacques Landurie of Les Halles, Montreal, and John Arena of Winston’s, Toronto) to be so recognized. In its citation, DiRōNA spoke of Posteraro’s “reputation, culinary achievements, and community involvement, particularly with Chefs Table Society of BC,” and lauded his longstanding commitment to his industry.

The announcement caps an exceptional year for Posteraro and Cioppino’s, perennial winner in the Best Formal Italian category of Vancouver Magazine’s Restaurant Awards and last year’s Restaurant of the Year. In 2008 Posteraro was named Vancouver Magazine’s Chef of the Year, and in the summer of 2009 he was invited to cook at James Beard House in New York.

“Naturally, I am very honoured to join such a distinguished group,” said Posteraro. “But a restaurant is more than one person, and I share this honour with everyone, past and present, who has worked so hard to make Cioppino’s exceptional. Right now we have a staff of 70, and this award belongs to them as much as me. I also owe my family great thanks for supporting me and allowing me to spend so much time in the kitchen.”
Posteraro also pointed out that “Vancouver is a special place to cook. We have some of the finest suppliers and ingredients you’ll find anywhere in the world — especially the sustainably harvested seafood and local produce. The level of fine dining in this city is very high, and the wealth of extremely good restaurants motivates all of us to keep getting better.”

Posteraro will be the sole inductee into the DiRōNA Hall of Fame at a gala celebration at the Fairmont Royal York Hotel in Toronto on September 22, 2010.
The night of September 21, 2010, Posteraro will prepare a dinner for 350 attendees also at the Fairmont Royal York Hotel in Toronto, in which he will showcase Urbani truffle products, local BC ingredients from Organic Oceans and award winning wines from Mission Hill.

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ELIXR BISTRO PRESENTS: HIGH SPIRIT WEDNESDAY

Wednesday May 26, 2010 6:00pm – 8:00pm
Elixir Bistro – 350 Davie Street, Vancouver, BC

Ticket price is $35.00 per person, plus applicable tax and gratuity.

Join us for High Spirit Wednesday led by Jack Daniels ambassador Chase Stampe – A stylish spirit tasting showcasing Jack Daniels Whiskey, Gentleman Jack Whiskey and Single Barrel Whiskey will be held in Elixir’s plush Velvet Room. Novices and aficionados will explore the world renowned brand with delicious tasting plates crafted by the very talented Elixir Bistro team to highlight the unique characteristics.

Reservations are required by contacting: Jessica Dunn at jdunn@opushotel.com or 604.694.2137.

Yesterday, in signature glamourous style the 21st annual Vancouver Magazine Restaurant Awards were presented at the Sheraton Wall Centre Hotel.

^ Blue Water Cafe + Raw Bar’s Chef Frank Pabst and Restaurant Director Stephane Cachard clink glasses to celebrate their impressive trifecta win as Restaurant of the Year, Chef of the Year and Best Seafood Restaurant.

Congratulations to all the winners!

Click here to view the complete list

~ PK