^ Heather Yau serves Xi Shi’s signature Iron Lotus cocktail.

The Shangri-La Hotel has relaunched its lobby lounge as a relaxed gathering spot where you can linger over exceptional comestibles or enjoy a casual meal. Named after Xi Shi, one of the legendary Four Beauties of ancient China, the Asian touches at Xi Shi Lounge are evident in the hand-tailored Shanghai qipao worn by servers, the floral and fruity emphasis in their original cocktails, and the rice cracker snacks.

^ Inspired by Shanghai in the 1920s, Xi Shi servers wear white qipao during the day, black in the evening.

^ Nori-wrapped rice cracker bar snacks, the Asian answer to peanuts and popcorn.

^ The Hastings Set. Live music entertains guests in the evening and during afternoon tea set on weekends.

Under the direction of Lead Bartender, Jay Jones, cocktails take pride of place in Xi Shi Lounge’s beverage offerings. From the radiant and evocative signature Iron Lotus, to classics like the Aviation and Singapore Sling, all palates are accommodated. You can also find here one of the best hotel beer selections in the city with Driftwood Farmhand Ale, Red Racer IPA, Red Truck Lager, and a rotating beer on draught. Wine enthusiasts will appreciate the fine selection from the lounge’s Enomatic.

^ Paris, a Xi Shi original with Grey Goose La Poire vodka, green Chartreuse VEP, crème de cacao,  crème de violette, absinthe, orgeat.

^ Jay Jones, the Shangri-La Hotel’s Lead Bartender.

^ Gancho Rojo with Cazadores reposado tequila, Punt E Mes, maraschino liqueur, orange bitters.

For those with an appetite, the more than dozen food menu items represent a variety of culinary influences from Asia to Europe to the Americas. There are vegetarian options and three desserts for sweet tooths. Traditional afternoon tea with live classical piano is served on Saturday and Sunday from 11.30am – 5:00pm.

Xi Shi has been described as “equally charming in both heavy and light makeup” and “as appealing when she frowns as when she smiles”. But with Xi Shi Lounge, it’s more than just the space that appeals. The potential connections you make with visitors from other parts of the world is a notable virtue that shouldn’t be overlooked.

Xi Shi Lounge
Lobby Level, Shangri-La Hotel
Web | Twitter | Facebook
Hours: 11:30am – 1:00am

~ RG

Disclosure: http://cmp.ly/2/tOp4eH – Media promotional party

Last week, during an impressive display of corporate solidarity in the newly renovated Mackenzie Ballroom at the Fairmont Waterfront Hotel, seven of the Pacific Northwest region’s Fairmont Hotels joined together to help launch their new “Lifestyle Cuisine Plus” program that is being implemented across all of company’s 64 hotels and resorts worldwide.

This new culinary program aims to give more options to guests with specific diet-dependent conditions such as diabetes, heart disease and gluten free, as well as unique dietary preferences including, macrobiotic, raw and vegan diets.

From the press release:

Fairmont chefs have been trained to prepare a vast array of special dietary and allergy-specific meals and are equipped with Nutritionist Pro™ by Axxya Systems (www.axxya.com), cutting-edge recipe analysis software to help customize entrees and menus to fit with guests’ requests for caloric and nutritional requirements.

Here are samples of some of the new creations:

^ Zucchini, Carrot, Portobello and Cashew Butter Pave (raw – Fairmont Mount Kenya Safari Club)

^ Cornish Crab Cake and Marinated Cucumber & Grapefruit Salad with Homemade Aioli (gluten free - Fairmont Bab Al Bahr)

^ Chocolate Ganache Flan (vegan - Fairmont Hotel Vancouver)

Guests can enjoy these flavors in their own homes too, by visiting www.everyonesanoriginal.com, for original recipes for appetizers, entrees, desserts and beverages from the Lifestyle Cuisine and Lifestyle Cuisine Plus menus.

While many hotels are struggling to find their way in a challenging economic landscape, full marks to the Fairmont Hotel chain for continuing to show creative leadership and finding new ways to offer their customers a better value for their business, fostering a greater brand loyalty. As the saying goes, “lead, follow, or get out of the way!”

For more information, visit www.fairmont.com

~ PK

Award-winning, veteran bartender, Jay Jones, joins the team of Market by Jean-Georges as lead bartender. Jones, who has been at the forefront of the local bar scene for more than a decade, brings his signature stylings to Market to showcase bar service at one of Vancouver’s destination restaurants. Jones goes behind the bar at Market, located in Shangri-La Hotel, Vancouver on Friday, January 14, 2011.

More from the official press release:

“Jay is a terrific addition to the team and he is literally going to raise the bar in Market,” said Bruno Valentino, general manager, Market by Jean-Georges. “His beverage savvy and his reputation for being an industry leader will no doubt make the Market bar a must for locals and visitors.”

A Vancouver native, Jones has developed and lead cocktail, wine and beer programs for the city’s top restaurants and bars, including West, Nu, Salt Tasting Room, the Donnelly Hospitality Group and Voya. Most recently he co-created and opened Pourhouse.

“Global cocktail culture has been defined in some of the great hotel bars around the world, where the focus is on warm hospitality and refined drinks,” said Jones. “I am excited to continue the development of cocktail culture at Market by Jean-Georges and hone the definitive hotel bar experience in Vancouver. I am a cocktail classicist – inspired by history, but always to looking create new classics of my own and share my passion for cocktails, spirits, wine and beer with my guests.”

Jones is a Certified Specialist of Spirits (CSS) and holds diplomas and certification in wine and beer studies. He is an Advisory Board Member with the BC Hospitality Foundation and a driving force of Vancouver Craft Beer Week. As Founding Director of the Canadian Professional Bartenders Association, Jones is working to enhance the art of bartending across Canada. His skill has also been acknowledged with numerous awards including locally, Urban Diner’s 2009 Bartender of the Year and the 2010 Westender Readers’ Choice “Best of the City” – Best Bartender. His work in cocktail culture has been featured in several publications, including Imbibe Magazine, while his passion for all things consumable can be followed on Twitter @Barjonesing.

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

The St. Regis Hotel continues to build upon its winning classic and modern style. Under the direction of St. Regis Hotel GM, Jeremy Roncoroni, the menu has been completely revamped by hired talent, Canada’s Next Great Chef winner Laura Sharpe.
New front of house leadership in the form of restaurant GM Matt Brear, a former colleague of Roncoroni’s from his tenure at the Metropolitan Hotel, has stepped up to elevate the pub to finally match the quality and value that the beautifully re-modelled heritage hotel offers, something the former Anducci’s did not.

A brief study of the menu shows a well thought out diversity of reimagined pub classics that seem to play well to the after work rush of mostly suits kicking back after a long day at the office. The Yorkshire Pudding appetizer that I sample, which stuffs Mini Yorkshire Puddings with roast beef and serves them with horseradish and jus is a winner.

“We’re certainly not here to compete with our neighbours and partners at the Shore Club or Gotham…At heart, we’re a neighbourhood pub and we’re going to try and be the best one around…” says Brear.

A quick glance of the fairly sizable beer list shows most of the usual corporate suspects, but Matt says he is looking for a way to incorporate local craft beer into the offerings, possibly putting in another draft line or two.

Mr. Roncoroni’s extensive wine knowledge and experience as a sommelier lights up the solid wine list that mixes a small selection of old and new world wines with many by the glass. With the new improvements, the pub is worth a second look.

St. Regis Bar and Grill
602 Dunsmuir Street | Vancouver
Tel: (604) 696-5558
www.stregishotel.com

~ PK

Valentine’s Day Dinner at Hermitage; Café Medina opens take-out windown just in time for Olympic lines; Top Table Bars Fête Olympic victors with Champagne Nicolas Feuillatte; Valentine’s Day dinner at Au Petit Chavignol; Valentine’s Day at Bistro Pastis; R.TL open for lunch ‘Pintxos’ style, offers extended hours during the Games; Sweet, Seductive Valentine’s Day at Elixir Bistro & OPUS Bar; Games On at Shangri-La Hotel, Vancouver; Bistrot Bistro’s Valentine’s weekend; Valentine’s Day and extended Olympic hours at Two Chefs and a Table; Sanafir Restaurant & Lounge Adds Mid-Day Medina Culture to the Mix; Three Diamonds Shine Over Chef Daniel Boulud’s New db Bistro Moderne; Top International Special Event Award for Culinary Capers Catering; Naramata Heritage Inn & Spa Re-Opening; Metropolitan Hotel Vancouver appoints Kari Koskela as General Manager

UPDATED: Sunday, February 7th

VALENTINE’S DAY DINNER AT HERMITAGE

(click image to view the menu)

Hermitage Valentine’s Day Dinner
Sunday, February 14th
3 course dinner for $57 + Gratuities

Hermitage Restaurant
115 – 1025 Robson Street  Vancouver
Tel: 604.689.3237
www.thehermitagevancouver.com

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CAFÉ MEDINA OPENS TAKE-OUT WINDOW JUST IN TIME FOR OLYMPIC LINES

Providing Sweet Sustenance for Those on the Move

February 5, 2010, Vancouver BC – Olympic game goers and Vancouverites alike will be pleased to know that Café Medina’s mouth-watering waffles and connoisseur-savvy coffees will be available at the café’s new take-out window.

Located at the entrance of the café, the take-out window has been implemented in response to the influx of people that will be using Beatty Street as a thoroughfare during the 2010 Olympic Winter Games. Sure to be a welcome addition to a neighbourhood that will soon be bustling with foot traffic, the new take-out window will cater to passersby looking to lounge in between destinations or those hoping to grab a little sweet sustenance while on the move.

Sister to neighbouring night time hot spot Chambar, Café Medina is a quaint café serving espresso-based drinks, Belgian waffles and a full breakfast, brunch, and lunch menu comprised of eclectic dishes created by owner and chef, Nico Schuermans. Café Medina is located at 556 Beatty Street. The café will maintain its regular hours during the Olympics, opening Monday to Friday from 8:00 am to 4:00 pm with breakfast service from 9am to noon. Weekday lunch service is from noon until 3pm. Café Medina is open Saturday and Sunday from 9:00 am to 4:00 pm with brunch service from 9am to 3:00 pm. For more information please visit: www.medinacafe.com.

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TOP TABLE BARS FETE OLYMPIC VICTORS WITH CHAMPAGNE NICOLAS FEUILLATTE

Podium Athletes Invited to Celebrate at Araxi, Blue Water Cafe, CinCin + West

Vancouver + Whistler, B.C. – Winning an Olympic medal is no easy feat. The road is long, the sacrifices many, and the support structures that enable athletes to reach the podium are elaborate. But ask an Olympic athlete the key to their success, and the reply is almost always, “My family and friends.”

Araxi in Whistler, and Blue Water Cafe, CinCin, and West in Vancouver, will salute winning athletes during the 2010 Vancouver Winter Olympics by helping them toast family and friends at the restaurants’ bars with a complimentary bottle of Nicolas Feuillatte champagne.

“We want to congratulate the bronze, silver and gold medalists from all countries, and give them the opportunity to toast those closest to them, that took them to the pinnacle of their sport,” said Jack Evrensel, proprietor of Top Table. “Top Table is all about teamwork, and so are the endeavours of Olympic athletes – this is a simple way to show our appreciation.”

Medalists: Reserve in advance through Top Table’s restaurant directors, bring your medal, and the bubbles will begin to flow.

Araxi – 4222 Whistler Village Square, Steve Edwards, 604 932 4540
Blue Water Cafe – 1095 Hamilton Street, Yaletown, Stephan Cachard, 604 688 8078
CinCin – 1154 Robson Street, Ricardo Ferreira, 604 688 7338
West – 2881 Granville Street @ 13th, Brian Hopkins, 604 738 8938

About Top Table One of the most highly respected restaurant groups in Canada, Top Table encompasses four of the leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West. Continuing to evolve in the pursuit of excellence, each venue has received significant critical acclaim, both locally and internationally.

Due to demand, all Top Table restaurants will be open for lunch during the Olympics.

About Champagne Nicolas Feuillatte  Nicolas Feuillatte is the best-selling Champagne brand in France, among the “top 5″ internationally and a fixture in the world’s great restaurants. Founded in 1976, this dynamic young house celebrates its unique identity by collaborating with outstanding creative professionals across many disciplines including chefs, designers and artists.

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VALENTINE’S DAY DINNER AT AU PETIT CHAVIGNOL

With the exception of a few seats around our bar, our special Valentine’s menu at Au Petit Chavignol is now sold out for Feb 14th.  We’d like to take this opportunity to extend our special Valentine’s Day menu to include Friday and Saturday February 12 / 13.

Valentine’s Menu for two persons – $40 per couple
Choice of Soup de Jour or Butter lettuce salad
Mont Blanc Cheese Fondue for two persons
Warm Chocolate Cookies to share

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

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VALENTINE’S DAY AT BISTRO PASTIS

Being French, we know a thing or two about romance. The love of your life deserves more than a predictable box of chocolates for Valentine’s Day.

Show her/him how much they mean to you with a romantic dinner pour deux at Bistro Pastis. Our special Valentine’s Menu, coupled with our intimate room and oh so discreet service are guaranteed to seduce your senses, satisfy your soul and spoil you rotten. We’ll provide the spark… what you do to fan the flames is up to you…

One night only… no second chances. Valentine’s Day, Sunday, February 14, 2010
Reservations are a must 604-731- 5020 / www.bistropastis.com

Four Course Table D’Hote

• Grilled Quail, Wild Mushroom and Bacon Tart,
• Sour Cherry Vinaigrette
• Pinor Noir “Couvent des Jacobins@ Louis Jadot Burgundy
*********
• Pan-Seared Artic Char,
• Crab and Citrus Ravioli,
• Lobster Bisque Beurre Blanc
• Riesling Pffafenheim Alsace
*********
• Phyllo Pastry Wrapped Lamb Loin,
• Mushroom Duxelle, Ratatouille Pavé
• Pomme Dauphine, Sage Brown Butter Jus
• Vacqueyras Domaine Perrin Rhone Valley
*********
• Le Dessert de la Saint Valentin
• Sparkling Crémant de Limoux, Languedoc

$80 person  / Wine Pairing $45

Bistro Pastis
2153 West 4th Avenue | Vancouver
Tel: 604.731-5020
www.bistropastis.com

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NEW R.TL OPEN FOR LUNCH ‘PINTXOS’ STYLE, OFFERS EXTENDED HOURS DURING THE GAMES

February 6, 2009 (Vancouver, BC) –   Another new and unique offering from Regional Tasting Lounge starts Feb 8.  With thousands of visitors about to arrive in Vancouver, Regional Tasting Lounge (r.tl) will open at 11:30am and serve ‘Pintxos-style’ take-away lunches throughout the Vancouver 2010 Olympic Winter Games.

Located at 1130 Mainland, in the heart of Yaletown and next to the Canada Line – r.tl is positioned at the head of all the action that will see thousands of visitors explore our city.

r.tl will offer lunch specials starting from $3 conveniently served ‘take-away’ style from 11:30am until 3pm daily – featuring a selection of ‘pintxos’ (pronounced ‘pin-cho’) which are bite-size gourmet sandwiches typically eaten at bars and are traditional in northern Spain – especially popular in the Basque country and Barcelona.   To accompany this, r.tl will have a selection of fresh salads as part of this convenient package.  The restaurant will be set up deli-style to facilitate swift service for guests who want to ‘grab and go’ in order to experience Yaletown’s other attractions.

r.tl returns to full dinner service featuring BC Coastal Cuisine with a well-priced  3-course menu  for only $45 and special late night menu to compliment new extended hours from 5 – 2am daily.

THE FOOD – Described as being like traditional Spanish tapas, only better – pintxo’s are fresh snack-style sandwiches held together with a ‘pincho’ (Spanish for small spike or toothpick).  r.tl will offer patrons a combo selection of pintxo’s per order accompanied by choice of salad for only $10 (drink not included). click here to view the Olympic menu

THE SPACE – r.tl will be open during the day from 11:30am and set up informally to facilitate quick service during lunch so people can grab a quick and tasty bite before heading to their next event.  The always-chic room will convert back to normal for dinner service starting at 5pm.

FINAL PLUG – Why is this newsworthy? You want to capitalize on the buzz created by the Games and offer fresh, useful tips your audience is looking for.  This is an opportunity for you to help your audience take advantage of unique, quick and affordable dining options during the Olympics.

Regional Tasting Lounge is located at 1130 Mainland Street.  Phone: 604.683.1550 for info.

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SWEET, SEDUCTIVE VALENTINE’S DAY AT ELIXIR BISTRO & OPUS BAR

Dive Into Decadence on February 14th

On February 14th, Elixir Bistro and OPUS Bar welcome guests with sweets, seduction—and that signature OPUS luxury.

On Valentine’s Day, casual French bistro Elixir invites guests to savour a decadent four-course menu and amuse bouche. After sampling kushi oysters on the half shell with champagne jelly and caviar, guests will relish a sunchoke and truffle veloute, roasted candy cane beets or Qualicum Bay scallops. Perfect for a romantic evening a deux, the lobster paella, beef Wellington and rack of lamb mains are designed for sharing. And because February 14 is incomplete without something sweet, the meal is capped with a bittersweet chocolate mille-feuille with black cherry sorbet and Valentines petit fours. The four-course menu with amuse bouche is $85.00 per person.

At OPUS Bar, guests will sip a bold, sweet or seductive cocktail then dive into a savoury shared platter of s&b tempura oysters, red curry prawn skewer and Mediterranean lamb popsicle. For dessert? A tier of seductive Valentine’s sweets, including chocolate pistachio éclairs, milk chocolate chai truffles, chocolate macaroons with cherry-chocolate ganache and a hot chocolate shot with passion fruit marshmallow. The savoury and sweet platters and choice of cocktail are $55.00 per person.

Reservations for Elixir Bistro and OPUS Bar can be made at Open Table (www.opentable.com) and through Elixir Bistro at 604.642.0557.

Elixir Bistro
French Bistro meets affordable Yaletown glamour in Elixir. Recognized as the bronze recipient for casual French cuisine at the coveted Vancouver Magazine Restaurant Awards; Elixir is also a founding member of the Ocean Wise Program and Green Table Network. Chef Don Letendre specializes in classic French cuisine, crafting innovative dishes from the freshest regional and seasonal ingredients. Choose a room to suit your mood: bustling Bistro, airy Garden Room or plush Velvet Room. Elixir provides warm, attentive service in a vibrant atmosphere popular with style savvy travelers and discerning locals alike. Valet parking is available. www.elixirvancouver.ca

OPUS Bar
At chic ‘see-and-be-seen’ OPUS Bar in Vancouver’s world-renowned OPUS Hotel, a playful blend of iridescent lighting, designer furniture and shimmer screens set the mood for its sophisticated and style-savvy crowd. Innovative cocktails are complemented by modern-world “O-Bites”, with live music from some of the city’s best local DJs and musicians. Glass-walled restrooms and live video feeds allow you to always keep an eye on the action. Located in fashionable Yaletown, OPUS Bar was voted “Vancouver’s Most Popular Nightspot” by Zagat. www.opusbar.ca

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GAMES ON AT SHANGRI-LA HOTEL, VANCOUVER

From MARKET by Jean-Georges to CHI, The Spa – The City’s Landmark Hotel Prepares to Celebrate Vancouver in 2010

February 12th is the Opening Ceremony for the Vancouver 2010 Winter Olympics and Shangri-La Hotel, Vancouver is waiting to welcome the world with distinct offerings and legendary hospitality.  From the arrival of three-star Michelin chef Jean-Georges Vongerichten and the creation of Street MARKET to medal-worthy spa treatments that harness the power of the Pacific Ocean, Shangri-La Hotel, Vancouver is ready for a year of fun and GAMES.

FOOD & WINE
International Celebrity Chef – From February 15 – 17, three-star Michelin chef Jean-Georges Vongerichten will be in-house and joining his team in MARKET by Jean-Georges, the signature restaurant of Shangri-La Hotel, Vancouver. Their winning strategy is to take it to the street, setting up a Street MARKET by tenting and heating the outdoor third floor patio off Alberni Street.  Open daily from 11:30 a.m. to 1:00 a.m., Street MARKET will be offering bar fare at approachable pricing.

Vancouver Shake Up – The mixologists of Shangri-La’s Lobby Lounge have five flavourful cocktails heavy in Canadian content and each paying homage to the five Olympic rings.  They include Oh Canada! (red ring) featuring Canadian Maple Whiskey, rum and maple syrup and After the Celebration (black ring), a twist on a Canadian classic, the Caesar, complete with a strip of smoked meat.  The team, while international in scope, is counting on Canada to bring home hockey gold, and in anticipation, have created Gold on Ice (gold ring) – a blend of Canadian Calvados and True Canadian Cider poured over ice cubes made of iceberg distilled water – Canadian naturally – garnished with caramelized apple and gold flakes.  The Lobby Lounge will be open from 11:30 a.m. to 2:00 a.m. daily for the duration of the Olympics.  Post-Games, the five cocktails will remain on the Lobby Lounge menu, ready to be shaken or stirred.

SPA
CHI, The Spa at Shangri-La has created medal-worthy treatments, each harnessing the restorative powers of the Pacific Ocean – specifically organic seaweed, rich in nutrients and minerals, and harvested off the British Columbia coast – and incorporated into each treatment.    Topping the list, Wild Ocean Gold, a two-hour treatment that begins with a seaweed foot soak followed by exfoliation and customized massage, all using sea plants such as Nereocystis, Ulva Lactuca, and Macrocystis with blends of Pacific sea salt, marine minerals and chlorophyll to boost metabolism and improve circulation.  The Silver Sea Facial, with its liberal use of creams abundant in restorative seaweed products, ensures you put your best face forward.  Every great athlete knows that regular massage is part of a total fitness regime and with that in mind we have created the Bronze Medal Body Massage.  A rich blend of seaweed, pumpkin and olive oils in combination with your preferred pressure, makes you a medal contender, whatever your sport.  Introduced for the Games, these treatments will be part of the CHI menu through the end of March.

PEOPLE
Row, Row, Row your Boat – MARKET bartender, Christian Baccardax-Scully (“Scully”), is an aspiring Olympic kayaker – working towards becoming a member of Canada’s Olympic kayaking team for the 2012 summer Olympics in London, England.  As a member of the Canadian National Dragon Boat team, representing Canada at all international regattas, he is ready to row.  In summer 2009 the team won gold in the 500 metre in Prague, and in 2011, heads to Tampa, Florida.

Fluent in 36 Languages – With more than 40 countries ready to compete in the 2010 Winter Olympic and Paralympic Games, Shangri-La staff are ready to respond in 36 languages, including Mandarin, Cantonese, Malay, Korean, German, Italian, Romanian, Spanish and Russian.

Opened January 24, 2009, Shangri-La Hotel, Vancouver is set in Vancouver’s downtown core, located at 1128 West Georgia, at the intersection of West Georgia and Thurlow Street.  The hotel occupies the first 15 floors of a new 61-storey landmark building, a multi-purpose complex built incorporating innovative residential living, high-end retail shopping, signature restaurants and an outdoor public art space curated by the Vancouver Art Gallery.

Hong Kong-based Shangri-La Hotels and Resorts currently owns and/or manages 65 hotels under the Shangri-La and Traders brands with a rooms inventory of over 28,000.  Shangri-La hotels are five-star deluxe properties featuring extensive luxury facilities and services.  Shangri-La hotels are located in Australia, Canada, mainland China, Fiji, Hong Kong, India, Indonesia, Japan, Malaysia, Maldives, Philippines, Singapore, Sultanate of Oman, Taiwan, Thailand and the United Arab Emirates.  The group has over 40 projects under development in Austria, Canada, mainland China, France, India, Macau, Philippines, Qatar, Russia, Seychelles, United Kingdom and the United States.  For more information or reservations, please contact a travel professional or access the website at www.shangri-la.com.

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VALENTINE’S WEEKEND AT BISTROT BISTRO, FEBRUARY 13TH AND 14TH

This is going to be a fun one with the combination of a few new people in town for a local event, also being a week-end. Some of you have read the newsletter from last month, viewed the menu under “latest news” on our web-site and booked.

For the rest of you who must make a decision or influence it, here are the details. We know where we will be. Do you? …..

Seared albacore tuna salad

Or

Warm goat cheese, fig and smoked duck breast tart

Filet mignon, lavender butter

Or

Duck Magret with hazelnut and amaretto sauce

Or

Shrimp Scallop Provencal

All dishes will be accompanied by our famous mashed potatoes

Chocolate and passion fruit cake from Plaisir Sucre, served with a glass of bubbly

$ 55 per person (click here to make a reservation)

15 % gratuity will be added to bill. Credit card required. “No show” – $25 fee per person

Visit: www.bistrotbistro.com

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VALENTINE’S DAY AT TWO CHEFS AND A TABLE While Valentine’s Day might not be the biggest celebration in Vancouver this February, it’s still the one day a year that’s dedicated to exalting love and romance. In honour of the occasion, Two Chefs and a Table have created an enticing special menu with paired wine selections for each course. The intimate Two Chefs bistro is centrally located but just far enough away from the main Olympic zones to offer an oasis of peace and quiet amid the Olympic chaos. In this perfect setting, this dinner will celebrate both romantic love and culinary passion in equal measure.

From a mussel soup amuse bouche paired with a sparkling Argentinian white to the rich desserts paired with Port, this dinner is creative, decadent and delicious. Paul Watkin of the Seacove Group worked closely with Karl Gregg and Allan Bosomworth to select the wine pairings for this romantic evening’s selections.  The inspiration is drawn from some of the classic cities of poetry and art: Venice, Oporto, Buenos Aries, Florence, Paris and Valencia.

At just $65 per person (not including tax and gratuity) this menu also matches taste with superb value. Two Chefs and a Table is located at 305 Alexander Street in Railtown. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com. Reservations are recommended. Visit www.twochefsandatable.com

Menu

Amuse Bouche
Fresh mussel soup shot with a saffron creme
* Novecento Extra Brut

First Course
Albacore Tuna Crudo: Pacific Albacore, lemon vinegar, smoked sea salt, virgin olive oil
* Montresor Soave Classico

Second Course: Rabbit Terrine, house made with cranberry, hazelnuts,accompanied by fresh onion bread, sweet seed mustard
* Domaine Lafond  “Roc-Epine” Tavel

Third Course: Beet Gnochhi, Yukon gold handmade, Okanagan goat cheese cream
* Luiano “Rosso Assai” Sangiovese

Main Course: Lamb shank, double braised, mushroom risotto, seasonal vegetables OR
Polderside Duck breast, seared, dark cherry demi glace, roasted potato, fennel, w/ walnut puree
* Bodega Dante Robino Cabernet Sauvignon

Dessert: Dark chocolate mousse with Bulleit bourbon cherries
* Quinta do Crasto LBV Port OR
Burnt orange white chocolate fondue
* Aruspide Airen “Lando”

~~~

Two Chefs and a Table Extended Olympic Hours

Two Chefs and a Table will be running extended opening hours through the 2010 Olympic Games period. The popular and superbly-reviewed Railtown bistro will be open seven days a week for dinner, weekday lunch and weekend brunch. Whether for visitors or residents, Two Chefs and a Table offers an authentic Vancouver food culture experience. Karl Gregg and Allan Bosomworth, the chefs who give the restaurant its name are Vancouverites to their core and their staff is drawn from the superb local culinary schools and vibrant restaurant scene.

Two Chefs and a Table builds their menus from the wealth of incredible local ingredients–from world-class seafood and organic meats to the bounty of produce which is grown in the Fraser Valley, local chefs can choose from an embarrassment of riches. Along with rotating fresh sheets throughout the Games period, Two Chefs will continue to offer signature seasonal dishes on their a la carte menus.

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

Hours of business: February 12th-28th
Dinner: Mon-Thurs open @ 5:30, Fri-Sun open @ 5
Lunch:   Mon-Fri 11:30-2:30
Brunch: Sat-Sun 9-3

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GRANVILLE STREET’S TIME TO TICK IS FEBRUARY 2010

Sanafir Restaurant & Lounge Adds Mid-Day Medina Culture to the Mix

Vancouver, BC (January 29, 2010): Granville Street is game to greet the world as a super-central, pedestrian-only promenade during the 2010 Olympic Games in Vancouver. As the city gets going for gold, Granville Street will come to life like never before. And the city’s culinary casbah — Sanafir Restaurant & Lounge — wants to put you on the party podium. Announcing hours that now extend to lunch, a mondo menu of champers by the glass and colossal screens to showcase Games action, Sanafir is rolling out a magical menu of fun and food for the month of February.

The lunch menu offered February 1 – 28 kicks off with a special ‘50% off’ promotion (February 1 – 11) with:

rice bowls
~ Punjabi Style Butter Chicken 14
basmati scented rice, grilled papadum, cucumber mint raita
~ Goan Braised Lamb and Cashew Curry 14
basmati rice, papadum, lime and cucumber yogurt
~ Crispy Wok Fired Ginger Beef 14
basmati rice, asian vegetables, toasted peanuts

grilled naan bread wrap
~ BBQ Blackened Wild B.C. Salmon 11
rocket lettuce, red onions, herb roast potatoes, watercress crème fraiche
~ Vegetarian 9
hummus, crispy asian vegetables, tofu, roast garlic

plates
~ Grilled Canadian Prime Beef Strip Loin 16
smoked tomato curry, crispy onions
~ Wild Pacific Sockeye Salmon 14
herbed israeli cous cous, spicy green beans

soup & salads
~ Zatar Spiced Grilled Chicken Breast Salad 15
fatoush salad, avocado fried egg, blue cheese vinaigrette
~ Mediterranean Fatoush Salad 8
turkish figs, dried apricots, toasted almonds, honey herb vinaigrette

Sanafir Restaurant & Lounge is Vancouver’s most imaginative tapas restaurant and bar located at 1026 Granville Street. Lush décor reminiscent of an Arabian night creates a luxe and exotic atmosphere. The menu showcases innovative twists on Asian, Mediterranean and Indian flavours. Please call 604.678.1049 to reserve your table.

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THREE DIAMONDS SHINE OVER CHEF DANIEL BOULUD’S NEW DB BISTRO MODERNE, VANCOUVER

January 28, 2010 – Vancouver, BC – Proprietors David and Manjy Sidoo and Daniel Boulud are extraordinarily pleased to announce that, db Bistro Moderne, Vancouver, has been awarded AAA/CAA’s prestigious ‘Three Diamond’ rating, just one year after the new restaurant opened its doors.

“We are just thrilled to be awarded three diamonds already,” says David Sidoo. “The rating validates the confidence that Daniel and Manjy and I had in the db Bistro concept for this market, and theenthusiasm with which our clients have embraced Daniel Boulud and Chef de Cuisine Stephane Istel. Daniel, Manjy and I wish to thank our outstanding restaurant team and our loyal clients, for an excellent first year.”

To receive an AAA/CAA (Triple A) Three Diamond rating a restaurant must meet specific criteria regarding the skill level and professionalism of Chefs and management, authentic mastery of traditional and contemporary cuisine, consistent delivery of an identifiable concept, individualized and refined service, restaurant comfort and décor, and overall packaging of a distinctive concept.

db Bistro Moderne, Vancouver, is a new, west coast interpretation of Daniel Boulud’s famous db Bistro Moderne in New York, but promises the same urban vibe, dynamic atmosphere, and modern French bistro cuisine as her east coast namesake. db Bistro Moderne is a contemporary Canadian bistro where traditional French cuisine meets the fresh-picked, just-caught flavours of British Columbia. Chefs Daniel Boulud and Stephane Istel offer a seasonal menu highlighting the quality of fine ingredients served in a convivial and casual setting.

Interior settings adapt the db Bistro Moderne New York experience – a contemporary spin on classic French bistro dining – to its new Vancouver setting, a city that marries sophistication with a relaxed, West Coast outdoors lifestyle. At the rear of the space is a 20-seat private dining room.

Chef de Cuisine Stephane Istel, a Daniel Boulud protégé from New York, reigns supreme in his Vancouver kitchen. Stephane’s Alsatian-inspired menus showcase Pacific Northwest ingredients, classic French techniques, and New York haute cuisine. The result is a truly contemporary French Bistro experience, unrivaled in the city. Classic French Bistro affairs like Jazz Nights and Wine Dinners transport guests to another place and time and overwhelm the senses with all that is fun and delicious.

Classical French dishes like Alsatian Pate en Croute, Coq au Vin, Charcuterie, Cassoulet de Toulouse, and Tarte Fine Provencal, are offered alongside an ever-changing menu of contemporary local dishes like Quadra Island Mussels served Espagnole, Seared Arctic Char, and Dungeness Crab Cakes. And of course, the famous ‘New York db Burger’ is a perennial favourite at db Bistro Moderne Vancouver.

For more information regarding db Bistro Moderne Vancouver visit the website at www.dbbistro.ca or call General Manager Chris González at 604.739.7115.

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TOP INTERNATIONAL SPECIAL EVENT AWARD FOR CULINARY CAPERS CATERING

New Orleans, LA (January 15, 2010) – Culinary Capers Beijing was a winner at The Special Event 2010 Gala Awards at the annual Special Event Conference and Trade Show in New Orleans. Company CEO Debra Lykkemark and Beijing President and Executive Chef Billy Kawaja accepted the Gala Award for Best Off-Premise Catered Event at the Gala Awards Ceremony on January 15th.Special event professionals from throughout the world gathered in New Orleans for the international Gala Awards ceremony, honoring the finest work in special events. Culinary Capers Catering, Vancouver was also nominated in the same category for an exclusive six-course plated lunch event focused on seasonal ingredients in Whistler, BC for 330 guests.

Culinary Capers Beijing’s winning entry for Best Off-Premise Catered Event was for a plated luncheon on the Great Wall of China. The spectacular setting featured a 120 foot long table set on a privately reserved area of the Great Wall. The four-course menu showcased a contemporary Chinese fusion menu. The event was part of an exclusive land excursion tour that CMEatSEA, renowned for delivering world class experiences, hosted for a group of 120 international doctors.

“We are honoured to receive such a prestigious award in our first year of business in Beijing,” said Debra Lykkemark. “This is an award shared by all of the Culinary Capers Catering family, an acknowledgement of the talent and commitment of our hard-working team in Beijing with the support from our talented group in the Vancouver office.”

About Culinary Capers Beijing
Opened in 2008, Culinary Capers Beijing is a division of Culinary Capers Catering, Vancouver’s market leader in off-premise catering. Company President and CEO Debra Lykkemark heads a group of top professionals dedicated to producing cutting-edge cuisine, innovative presentation, contemporary design and courteous service. The award-winning kitchen team was the official caterer for the BC Canada Pavilion in Beijing during the 2008 Summer Games. Ms. Lykkemark has been featured as one of Canada’s top 100 women business owners by Profit magazine and Culinary Capers Catering was ranked 56th in the 2009 edition.
Information about Culinary Capers Catering can be found at culinarycapers.com

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NARAMATA HERITAGE INN AND SPA RE-OPENING

We’re pleased to welcome you, once again, to the Naramata Heritage Inn & Spa for another wonderful season of fine wine, delectable cuisine and enchanting ambiance. Also, check our Wine Bar website to keep up-to-date with who’s playing music at the Cobblestone all year long! We’re here to welcome you Friday’s starting at 5pm through Sundays until April 4, then 7 days a week.

Call 1-866-617-1188 or email reservations@naramatainn.com to find out more about our great value getaways this spring!

If you’re stumped for that perfect valentine’s gift, we’ve got your back: Reserve your table for our Valentine’s Day three-course feast! Or order a la carte! Not enough for your loved one? How about some time in the Heirloom Spa. Here’s a deal: buy 2 spa packages and stay for $99!  Check out our website for more info on this and other upcoming events.

To celebrate Penticton’s annual Fest of Ale, check out our upcoming beer paired dinners: Thursday, April 8th Ron & Pat Dyck from Cannery Brewing will join Executive Chef Render to showcase a dinner based on their award winning beverages.  Also, on Friday April 9th, we’ll have a Belgian Beer paired dinner featuring Russel Brewing, maker of the famous Chambar Belgian style ale!  Go to our events page to reserve your seats!

For the 2010 spring wine festival, we’re featuring our annual “Best of the Bench” Spring Wine Festival Dinner on Friday, April 30. For this multi-course event, Executive Chef Thomas Render sources locally grown and raised produce and game to pair with our selection of wines from the Naramata Bench Winery Association’s “Best of the Bench” spring releases. This is a one-of-a-kind opportunity and a first chance to taste the newly released wines in a paired format. Contact us to book your seats early!

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METROPOLITAN HOTEL VANCOUVER APPOINTS KARI KOSKELA AS GENERAL MANAGER

TORONTO, ON – Metropolitan Hotels is pleased to announce that Kari Koskela has been appointed General Manager of Metropolitan Hotel Vancouver.  Koskela brings more than 20 years of tourism and hospitality experience to this famed luxury hotel, most recently ranked by Travel +Leisure Magazine as one of the top 500 Hotels in the World.

Prior to his position with Metropolitan Hotels, Koskela worked with the Ritz-Carlton in Washington, D.C. as the property’s Hotel Manager.  It was here that the hotelier coordinated the daily operations of the 300-room luxury hotel;  His areas of expertise were utilized throughout the company’s many departments; Room Division, Food and Beverage, Catering, Engineering and Security. Koskela also coordinated the renovation of  The Ritz-Carlton’s Club Lounge and Lobby Bar, as well as the hotel’s 2008-2009 renovations to its guestrooms and lobby.

“With the Olympics 2010 in Vancouver right on the horizon, I couldn’t think of a better, more exciting time to continue my career with such a talented group of hoteliers and restaurateurs,” says Kari Koskela. “Metropolitan Hotel Vancouver is considered one of the best luxury hotels in the world and I look forward to continuing its tradition of unparalleled service.”

Koskela’s impressive background also includes a notable history in Food and Beverage. From 2001 to 2007, this highly respected hotelier maintained the position as Food and Beverage Director for the likes of the Four Seasons – Las Vegas, the Four Seasons – Vancouver and Director of Operations at the Delta Pinnacle Hotel – Vancouver.

A graduate of the Hotel Management School Les Roches in Switzerland, Koskela has a degree in Hotel Management and a certificate in Food and Beverage Operations.  He also speaks both Finnish and German.

Metropolitan Hotels (www.metropolitan.com) operates four luxury properties in Toronto and Vancouver, including the Metropolitan Toronto, the SoHo Metropolitan, the Metropolitan Vancouver and the soon to be opened Grande Rockies Resort in Canmore.  With more than 965 rooms, Metropolitan Hotels is committed to providing luxury accommodation for business and leisure travelers seeking an independent choice. As members of Preferred Hotels & Resorts Worldwide, the hotels offer the finest in distinctive accommodations, in addition to service and cuisine provided by their award-winning restaurants, Hemispheres and Lai Wah Heen (Metropolitan Toronto), Senses (SoHo Metropolitan), Diva at the Met (Metropolitan Vancouver) and Lai Toh Heen (mid-town Toronto). www.metropolitan.com

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

CRAVE BEACHSIDE’S PRESENTS VALENTINE’S DAY 2010

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

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

Amuse-Bouche and glass of sparkling wine

tempura oyster truffle ponzu and white asparagus and wild mushroom salad

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

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

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

Call 604.926.3332 for Reservations

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

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

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

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BOURBON WHISKEY DINNER AT THE REFINERY

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

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

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

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

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NEW OLYMPIC HOURS FOR COBRE

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

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

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

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

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NEW OLYMPIC HOURS FOR DEACON’S CORNER

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

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

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

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

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WINE OUT DIVINO ~ 5 COURSE MENU INCLUDING WINE PAIRING

Amuse Bouche
Moet & Chandon Imperial

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

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

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

Choice of Dessert or Cheese
Merlot Late Harvest; BC

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

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

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NEW OLYMPIC HOURS FOR PROVENCE MARINASIDE

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

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

DINNER RESERVATIONS: available both by telephone and on-line

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

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

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

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

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

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

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

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

Call 604.925.7595 for Reservations

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

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

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

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

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

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

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

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

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

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

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

^R&B Brewer, David Bretherick, and Diva at the Met Executive Sous Chef, Jeff Van Geest, collaborated to celebrate Father’s Day with a special brewmaster’s dinner.

When it comes to fine dining, there is a common fallacy that beer has no seat at the table beyond, perhaps, drinking as an aperitif. This is understandable, given that our culinary foundations have been strongly influenced by the traditions of France and Italy. However, this is changing as more people cast off their preconceptions and discover what countries with beer cultures, such as Belgium, have known for some time—that beer is an excellent match for food of all kinds. Even Italy is finally discovering the gastronomic affinities of beer with a burgeoning craft brewing industry.

Much credit for this new approach to beer in North America can be attributed to the influence of Brooklyn Brewery brewmaster, Garrett Oliver. His seminal book, The Brewmaster’s Table, has sparked the imagination of craft brewers and chefs alike. Vancouver brewers, Barry Benson and Rick Dellow of R&B Brewing, worked with Oliver in setting up Brooklyn Brewery. Therefore, it’s no surprise to see them working with local chefs, like Jeff Van Geest and Lee Humphries, to demonstrate the exciting possibilities of pairing beer with food.

An excellent example of the sheer culinary pleasure that can be achieved with a strong chef-brewer collaboration was the five- course Father’s Day dinner R&B hosted at Diva at the Met:

^ Fresh oyster with green apple herb mignonette.

One of three prepared different ways, the other two being tempura with crushed edamame & wasabi and smoked with rhubarb barbecue sauce. This course was paired with R&B Sun God Wheat Ale. American-style wheat ales are bright and refreshing, ideal for salads and light seafood. While stout is a classic pairing with oysters, this particular variety was of a more delicate flavour that was nicely complimented by the beer’s citrus note.

^Albacore tuna & pink salmon tartare.

With stronger flavoured, oily fish, you need some brisk bitterness to cut through it and cleanse the palate. In this case, R&B Bohemian Lager, a hoppy Czech-style pilsner, was masterfully paired with this dish.

^R&B Brewing co-founder Barry Benson.

^Bacon-wrapped Sloping Hill pork loin, confit pork shoulder, morel & barley risotto, maple mustard jus, and cream ale foam.

Chef Jeff Van Geest asked R&B if they could brew a special cask-conditioned ale to pair with this course. They settled on a smoked version of R&B’s Raven Cream Ale, with Van Geest smoking the malt with alder. The malt sweetness of this dark ale nicely matched that of the pork, while the moderate smokiness of the ale lent a smoke-cured character to the meat, even though it had not been prepared that way.

^Executive Chef, Dino Renaerts, and Jeff Van Geest ready a course of farmhouse cheddar with apple ginger crumble and garam masala gastrique.

India pale ales have the body and bitterness to nicely match a sharp cheddar. R&B’s Hoppelganger IPA not only paired well with the cheese, but brought out the spiciness of the ginger and garam masala.

^Raspberry & dark chocolate Napoleon with Morello cherry coulis, served with stout ice cream and espresso gelée.

Stouts with a pronounced chocolate flavour are a natural pairing with fruit and chocolate desserts. In this case, we have both, so the beer of choice was R&B Dark Star Oatmeal Stout. When pairing beer with chocolate, however, serving temperature is important. If the ale is too cool, the malt character is suppressed and the hop bitterness accentuated. Consequently, the pairing will be off. Once the stout warms up to the proper temperature, though, the match can be simply stunning.

^ A fine tribute to Dad: David Bretherick toasts his father with some cask-conditioned smoked R&B Raven Cream Ale.

If you are interested in experiencing beer and food pairing with Garrett Oliver in person, he will be hosting a four-course Brooklyn Brewmaster’s Dinner prepared by The Granville Room’s Chef Kye Agrios:

Friday August 14, 2009
6:00pm – 9:00pm
The Granville Room
957 Granville Street, Vancouver
Tickets: $75
Call 604.633.0057

~ RG

From the Dept. of “Go Big or Go Bigger”, the Plaza 500 Hotel having just come out of the harrowing construction vortex of the Cambie RAV line is set to go under the knife again, this time for a big-time make-over into a Hotel Indigo, a brand owned an operated by the Intercontinental Hotel Group.

A choice cut from the press release: (read full release: here)

Set to open in advance of the 2010 Winter Olympics, the 153-room Hotel Indigo is located in Vancouver’s upscale West Side neighborhood just steps from City Hall, fine dining, shopping and entertainment.  The hotel features 42 spacious corner suites with panorama views of mountains and the Pacific Ocean and is owned by Plaza 500 Hotels Ltd.

The design is very close to being finalized with David Nicolay at Evoke taking on the project. FigMint Restaurant & Lounge is slated for a slight refresh with the main construction to begin in the next couple of months, starting most likely in the lobby. ~ PK

UPDATE: Sunday, November 9th

The public hearing to determine the fate of the proposed OPUS Vancouver “rooftop restaurant” continues on Tuesday, Nov. 18th at 6 p.m. at City Hall. 

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The Opus Hotel has a business meeting with Vancouver City Hall today at 6 pm (Nov 7th) to review their application for a “250 seat, luxury, world-class restaurant…” on the rooftop of the property.  They are asking for supporters to join them at this public hearing to help them with their appeal.

Call me cynical, but the last time I remember the average Vancouverite getting off their duffs for a cause was to protest Rogers (you suck!) reverse billing policy.  It was almost a riot, but alas, it wasn’t about hockey so nothing was smashed.  Even our most recent federal election had the lowest turnout in recent history.

Nonetheless, fighting for your right to party sounds like a good cause and worthy of someones free time on a rainy Friday night.  And Yaletown really is the perfect place for a rooftop restaurant, especially during the summer.  I wonder if they will allow all those yappy little toy dogs on the roof?

Paul Kamon |  Urban Diner

The much anticipated  Voya Restaurant and Lounge, the anchor restaurant of the Loden Vancouver, a brand-new luxury boutique hotel by the Los Angeles-based  Kor Hotel Group, is going through their final systems checks before they open their doors to the public this Saturday, October 18th.

Led by a trio of well-respected industry professionals, Chef Marc-André Choquette (Lumière), General Manager Robert Herman (Cincin), and Mixologist Jay Jones (Salt, Nu), the restaurant has enough pedigree at the helm to warrant of all the incredible buzz surrounding this new venture.

Here is an excerpt from the press release:

“This first menu presentation chronicles my culinary curiousity,” says Executive Chef Marc-André Choquette. “Vancouver is a multi-cultural haven with people from myriad places around the world so I have designed several dishes with this in mind. Voya is also giving me a chance to salute the standards of famed Kor Hotel Group chefs who have recently welcomed me into their kitchens.”

Sounds delicious.  Break a leg everybody!

Ask most restaurant owners of some experience and they’ll tell you the number of top drawer general managers currently working in Vancouver could probably be calculated on a broken abacus. If they are indeed a select few, Paul Grunberg of Chambar is certainly one of them. A consummate professional, Grunberg is well liked and respected by his peers, with as much a talent for operations management as for details details details on the floor.

A press release should start making the rounds in today that will announce his hiring by Jean George Vongerichten as the general manager of Market, due this January in the Shangri-La Hotel. I’m glad that they are entrusting front of house stewardship of what will likely go down as one of the most highly anticipated restaurant openings in the culinary history of this city to a local, and I think his tappage is a testament to both his abilities and Team Vongerichten’s foresight. Chambar owners Karri and Nico Schuermans are just as thrilled as Grunberg with the appointment, and understandably very proud. Shangri-La, of course, is equally stoked.

Pull quote from Chambar:

“We are extremely excited for Paul, and supportive of this move, he has been an incredible asset to Chambar and an absolute pleasure to work with. It is rare that you find someone that you can completely trust to lead your vision. Paul will always be part of Chambar, and we wish him success in his new position.” – Karri Schuermans, owner Chambar Restaurant.

Pull quote from Shangri-La:

“We have been in touch with the team at Chambar and they have been very supportive of Paul in this next career move. Chambar has provided an incredible foundation for Paul, and we look forward to working with him” - Jill Killeen, Director of Communications

We at UD wish Grunberg all the best as he starts on this new path.

Took a tour of Voya earlier today with bar manager Jay Jones and executive chef Marc-Andre Choquette. It’s looking great, but there’s still a little while to go.