Urban Diner’s own Jackie Connelly is a key contributor to a excellent new urban gardening book hitting the digital and physical shelves this week published by Timber Press and entitled, Sugar Snaps and Strawberries: Simple Solutions for Creating Your Own Small Space Edible Garden. Check it out!

From the publisher’s description:

Imagine savoring fresh-picked strawberries on a weekend morning, plucking plump figs from your mini-orchard to quarter and serve at a farm-to-table meal with friends, or harvesting and sauteing the edible stalks of garlic bulbs. If the size of your space is bringing you back to reality, here’s the best part: you don t need a big backyard to grow your own food. In fact, you don’t need a yard at all. Andrea Bellamy, founder of the award-winning Web site Heavy Petal, gives you the dirt on growing gorgeous organic food with very little square footage. Simple, straightforward, design and growing advice can help you transform just a snippet of space into a stylish and edible oasis. Bellamy goes beyond the surface and shows you how to create and maintain healthy soil, decide what and when to plant, sow seeds and harvest, and most importantly, enjoy the process. So go ahead, picture that tiny nook, corner, strip, porch, alley, balcony, or postage-stamp-sized yard overflowing with fingerling potatoes, fragrant herbs, sugar snap peas, French breakfast radishes, and scarlet runner beans. Armed with luscious photography, encouraging tips, and sophisticated designs, you re sure to be inspired to join the grow-your-own revolution.

Visit author Andrea Bellamy’s informative gardening site: www.heavypetal.ca

~ PK

Bartenders are fiercely proud of what they do. It’s not a job, or a career, and much more than a craft – it is a way of life for those lucky enough to do it. Drinking brought us to what we do for a living, and it persists in maintaining our enthusiasm for it.

(All images by: Jackie Connelly Photography)

Bartending, at its highest form, represents a keeper’s emotion for the drink and all it embodies. Book smarts and experience count for much, but the craft of cocktailing is a product of spirit infatuation – an extension of true affection for the bottle; all its truths, promises and lies.

The Craft of Cointreau was designed around the love of Bartending. In creating this event, the mandate for skilled crafting was clear; but how do you judge love? The perception of essential intangibles would decide the victor. To the winner went respect (and a week of drinking in France). The criteria: creative use of Cointreau, competence in technique, and plain and simple devotion to the craft.

The BartendersDanielle Tatarin pursues greatness, and finds it. Behind the Bar at DB Bistro (and soon The Keefer Bar), she delivers the charm and style of the Golden Era of Cocktails

Mike Parks makes what he likes. At the Cascade Room, he builds sound drinks with brazen character – in old fashioned style with hand crafted bitters.Christina Kuypers of Voya has a way with words. She talked her way into our hearts and livers, with bold ingredients and eclectic flavours. Trevor Kallies is unassuming. At Granville Room, he builds some of the best drinks in town with understated integrity – showing bold innovation, and the satisfying kick you hope for.

Bobbi Kay of Boneta fought through nerves to bring grace, a killer smile and humble skills to the Bar. Her Hepburn-influenced “Audrey” is a stunner.

Giovanni Giardino has a big mouth, and some pretty interesting and funny stuff comes out of it. At Campagnolo, he not-so-quietly blends imagination with intoxication. His “Cointrol” is a vibrant suggestion of fresh possibilities.

Colin MacDougall of Blue Water Café is a devoted student of the craft – showing through strong technique and obvious study; evident in his “The Horse You Rode in On”Lauren Mote of The Refinery is huge geek, and we love her dearly. The consummate foodie Bartender – her culinary Cocktails insist upon us and we are grateful. 3rd place honours were given for her complex creation.^ 3rd place, “The Side Loire” by Lauren Mote.Justin Tisdale brings a quiet cool to Market at the Shangri-La; his “Cointreau Esplendido” is a bold candidate for the perfect (long) cigar Cocktail, and good enough for 2nd place.^ 2nd place, “Cointreau Esplendido” by Justin Tisdale.If you want to see what pure love of Bartending looks like, go see Geoff Robinson at The Diamond. In his first ever competition, not only did he win the whole thing, but reminded us all of the importance of doing things with respect and humility.^ 1st place, The “Auld Alliance” is a striking Cocktail in so many ways, but Geoff truly won the judges over with seemingly effortless swagger, seamless construction and obvious sincerity.
The future of Bartending in Vancouver is bright. Cheers to all of us.

~ Jay Jones

If all the food and wine from The Dirty Apron Cooking School open house and VinoCamp CheeseCamp 09 wasn’t enough this weekend, I needed to eat more. Jeesh. However, on Sunday morning I headed to the Chefs To The Field event at Terra Nova Schoolyard Society in Richmond.

With my camera buried deep in my jacket and the rain pouring down like it was November, a small handful of other dedicated foodies and myself sampled foods from local restaurants and wandered the Schoolyard gardens. Some didn’t stick around for very long as the rain continued to drench us all for a good hour and a half, but the food certainly made up for it.

^ Crave – Halibut gravlox, lobster and dungeness crab vinaigrette, crisp prosciutto. Exec Chef Wayne Martin

^ Circa Restaurant & Lounge – beet salad fresh & pickled with goat cheese, celery, apple and arugalo; preserve of lemon and argan oil vinaigrette.

^ Blue Canoe Restaurant – BC smoked albacore tuna taco with stuffed cucumber and cilantro pest

There was a fabulous fresh and pickled beet salad from Chef Ségué Lepage at Circa (who, while I was talking to, was interrupted by a woman to tell him the only problem with his beet salad was that there wasn’t enough of it); a melt-in-your-mouth Aggasiz Farmhouse Cheddar with local hazelnut shortbread from Culinary Capers; and Blue Canoe Restaurant served up BC smoked albacore tuna tacos with stuffed cucumber and cilantro pesto that were so fresh and delicious I went back for seconds.

Once one forced themselves to stop eating for a moment, (and my ‘one’ I mean me) I was very interested to check out what was going on with the student Green Cuisine competition; this was the first year students have been invited to compete. Both students and the pro Chefs were to compete with only that which is provided by the organizers in the competition pantry, what is available in the gardens, and of course, the secret ingredient. For the students this was fish ~ but not nicely filleted ready-to-cook pieces of fish; they were given the entire thing, guts and all. Jack Lin, apprentice at Goldfish Pacific Kitchen took the crown, with Chris Sinclair (VCC) in second place, and Jamie Huynh (VCC) in third.

Bruno G. Marti, President of the CCFC gave a heartwarming speech before announcing Jack as the winner, about giving emerging Chef’s opportunities to grow and try new things in an encouraging environment. What aren’t more industries this supportive?!

After just a bit more eating, and with raincoats were being replaced with sunglasses, it was on to the main event.

The pro chefs literally ran into the gardens and harvested what they needed to cook with, alongside their secret ingredients: agar agar and goat cheese.

Competing restaurants included Blue Canoe Restaurant,  Beyond Restaurant & Lounge, Cibo Trattoria,  Diva at the Met, Fairmont Airport, Mosaic at The Hyatt, Papi’s Restaurant, Raincity Grill, Sheraton Vancouver Wall Center, Tapenade, and Wild Rice,  with Chef Javier Alarco (Sheraton Vancouver Wall Center) winning the competition. Cibo came in second and Dino Renaerts and Jeff Van Geest (Diva at the Met) came in third. ~ JK

I certainly don’t claim to be any expert on cooking schools, nor interior decorating for that matter, but The Dirty Apron Cooking School is gorgeous. Located at 540 Beatty Street, just a few doors down from Chambar and Medina, the School had their open house this past weekend and it definitely was a popular place to be.

Made up of three large rooms, it instantly struck me as a very inspiring space; not overly decorated, but just enough character to become a place where one could really be creative.

Exposed brick, unfinished wood tables with rows of bentwood chairs and elegant chandeliers filled what I would imagine to be the classroom of sorts.

The kitchen, complete with killer appliances (thanks to partnerships with All Clad cookware, Wusthof knives, Wolf ranges, and Sub Zero fridges) is an open layout, with workstations around the perimeter for the hands-on classes. Co-owner and Chef David Robertson was cooking up a storm (pictured here alongside Takashi Mizukami), in the mighty fine looking kitchen.

The School claims to be “Born out of a passion for great food and a desire to spread the love…will combine state-of-the-art kitchens with expert tuition and a healthy selection of the finest locally sourced ingredients to create the ultimate playground for food lovers.” Instead of a full-time student curriculum, they seem to be focused on you and me as potential students, and offer both hands-on classes for those who want to dig right in, and demo style classes on French and Contemporary West Coast cooking. You can also sign up to learn the secrets from the Chambar kitchen in a class taught by Chambar Chef Nicco Schuermans.

At this point in my (non chef) career, French cooking is just a bit intimidating, I think I’ll look into The Ocean Potion class…I really would like to know how to clean and portion a whole salmon. And Chocolate Persuasion for sure, who wouldn’t want to learn how to make things like chocolate fudge and hand rolled truffles? ~ JK

This past Saturday afternoon gave a large room full of wine and cheese nerds an excellent excuse to gather.  VinoCamp & CheeseCamp 2009 , a new kind of social media conference “designed for people interested in technology, wine and cheese” was, by all accounts I was exposed to, a huge success. I did hear someone say that the only thing missing was “nudity”. Hmm, note for next year?

It appeared that most attendees were thrilled to be encouraged to tweet, blog, video blog, and photograph the event, and did they ever!

The day started off with keynote speaker Dr. Donna Senese (UBC Okanagan) talking about the Okanagan wine country having the allure that it does. It was an interesting start, but I couldn’t help be violently thrown back into my university days of lecture halls and overhead projected dates and maps and such, surrounded by others furiously taking notes as our instructor spoke. But, we were on UBC campus after all.

Then the group split, some going to VinoCamp and others across the hall to CheeseCamp. Now, my previous sensitivity to all things dairy would typically have made me grab the first available seat in VinoCamp, but in the past few months the tides have changed and I’ve found a few cow and sheep milk cheeses that are delicious and don’t seem to result in anything but a pure enjoyment of the food. CheeseCamp here I come!

The first talk at CheeseCamp was given by Sebastian le Goff ( Uva Wine Bar and Cibo) and Anthony Nicalo (Inevitable Table), and turned out to be a great choice as there was both wine and cheese.

We started by tasting a cheese that looked somewhat familiar to what one would typically see at a super budget catered event, or a cocktail party put on by someone who is not a foodie; in other words it was mass-produced, pretty much tasted like eating a rubber band, and was all ’round gross.

This was paired with a wine that was a perfect match to the cheese: boring, and poured into a label-less bottle to protect so as to not offend anyone. I couldn’t help but wonder why we were tasting gross wines and rubbery cheeses? Oh, because the pairings to follow were all pristine examples of amazing wines with delicious cheeses, if nothing more than to illustrate the plainness of what we started with. Brilliant!

The day continued on with a talk from Jonah Benton of Benton Brothers Fine Cheese on “Cheese & Terroir: How place affects cheesemaking”. I had no idea all cheese starts out with the same ingredients – milk, salt and rennet, yet there are so many crazy differences in the cheeses out there, largely due to the influences from where it’s made.

Sampled were Brie de Meaux, France (Ile-de-France), Comté Marcel Petite, France (Franche- Comté) and Bleu d’Auvergne, France (Auvergne).

By mid afternoon I was in a happy state of cheese drunk, with several pages of chicken scratch notes I am still trying to translate. I determined that Comté is my new favorite cheese, that a light pinot is so delicious when served chilled, and to never accept cheese served cold. Well done, VinoCamp & Cheese Camp organizers, well done. ~ Jackie Connelly

* Go here for the full list of what was poured and tasted for both Vino and Cheese Camps.

Check out part two of Jackie Connelly’s patio pictorial inside.

^ Baby Squid salad with black squid ink sauce and marinated tomatoes. Pictured here with a glass of Joie Farms A Noble Blend, 2008.

The Beach House at Dunderave Pier
150-25th St | West Vancouver
Tel: 604.922.1414
atthebeachhouse.com

how to get there

^ House cured swordfish, meyer lemon and green pistachio oil.

Cincin Ristorante + Bar
1154 Robson | Vancouver
604-688-7338
cincin.net

how to get there

^ The Sandbarge: fresh oysters (Village Bay shown here), dungeness crab and poached prawns. Pictured here with a glass of Blue Mountain Pinot Blanc.

The Sandbar Seafood Restaurant
1535 Johnston Street | Granville Island, Vancouver
Tel: 604-669-9030
vancouverdine.com

how to get there

^ Wild Sockeye Salmon: lemon ricotta gnocchi, asparagus, wild mushroom ragout & micro watercress.

The Teahouse
Ferguson Point, Stanley Park Drive | Vancouver
Tel: 604.669.3281
vancouverdine.com

how to get there

^ Newly announced Ocean Wise partner, Miku Restaurant, boasts a beautiful patio – the perfect location to enjoy their signature “Premium Aburi Sushi” featuring local Albacore Tuna, Sockeye Salmon, Shrimp and Mackerel all flamed seared (aburi-style) and accompanied by Indigo Wind Sparking Sake.

Miku
#2 – 1055 West Hastings Street | Vancouver
Tel: 604-568-3900
mikurestaurant.com

how to get there

All images by Jackie Connelly Photography.

The sun is shining and everything is fine, fine, fine.

click image to enlarge

^ Albacore Tuna (mixed green, grilled rare Albacore tuna, French beans, baby red potatoes, olives, smoked tomatoes and a light citrus oil) and ginger tofu bowl (sesame rive, grilled ginger marinated tofu, toasted nori, avocado, spring onion and a citrus ginger sauce). Pictured with Hearth of Lilith and a glass of Blanche de Chambly.

Chill Winston
3 Alexander Street | Gastown, Vancouver
Tel: 604 288 9575
chillwinston.com

how to get there

click image to enlarge

^ Relax on nu restaurant + lounge’s patio savouring Golden and candy cane beetroot salad, Pemberton horseradish, frisee, arugula and chives. In the background, fresh BC Spot Prawn Cocktail.  Take in the views of False Creek and watch the local fisherman deliver the daily Spot Prawns throughout the spring to Granville Island and local chefs.

Nu 
1661 Granville Street | Vancouver
Tel: 646-4668
whatisnu.com

how to get there

click to enlarge

^ Fish and Chips (lemon ale battered boneless fresh Tilapia with crispy fingerling potatoes, pickled cabbage, jerk tartar sauce and tomatillo salsa), Tostones (crispy plantain chips with spicy jerk mayo and green chili mojo) and Mojito (cuban rum muddled with fresh mint leaves, fresh lime juice, simple syrup and soda).

Havana
1212 Commercial Drive | Vancouver
Tel: 604-253-9119
havanarestaurant.ca

how to get there

click on image to enlarge

^ Prime bone-in 16oz rib eye, braised kale and chard. Fresh cut cheddar poutine. Carnival of Love 2007 Shiraz.

glowbal grill & satay bar
1079 Mainland Street | Yaletown
Tel: 604-602-0835
glowbalgrill.com

how to get there

click to enlarge

^ Bresaola, melone, rucola e Parmigiano (House cured air dried beef with melon, wild arugula and parmesan) 10.50; Carpaccio di caposante crudo (Scallop carpaccio, grilled bacon and radish salad, truffled lemon vinaigrette) 11.50; Italian Job (Orancio, Limetto and fresh orange juice topped with prosecco)  8.

L’Altro Buca
1906 Haro Street | Vancouver
Tel: 604.683.6912 
altrobuca.ca

how to get there

All images by Jackie Connelly Photography.

While it was gloomy outdoors on Monday evening, the glitz and glitter was inside Vancouver’s new Convention Centre West, which played host to 800 people attending the fifth annual BC Restaurant Hall of Fame gala. Appropriately, the expansion’s inaugural event was an opportunity to put the not-quite-finished facility and Executive Chef Blair Rasmussen’s team through their paces — quite a feat since it was said that the kitchen was not yet operational.

^ Ballroom foyer with glass curtain exterior walls and woodblock feature wall.

The reception beforehand gave attendees an opportunity to marvel at this impressive space before attention was turned centre stage to presentations and speeches in Canada’s largest convention centre ballroom. While some have declared the structure “esthetically underwhelming,” to do so looking from the outside completely misses the point. What is iconic for those who will attend functions here, is the natural setting on display through the floor-to-ceiling glass curtain walls.

Memorabilia from the 12 inductees’ careers were on display in the ballroom foyer for guests to peruse while being serenaded by the jazz of Terminal Station, sipping wine or beer, and nibbling on delectable hors d’oeuvres, such as Okanagan chevre & roasted vegetable tarts, Island scallops, Polderside duck rillettes, and chanterelle gougere. Yet they could only begin to tell the multitude of stories represented by the accomplishments of these culinary icons.

Indeed, we have come a long way from the BC restaurant industry’s pioneering days, not to mention Expo 86. Therefore, it is fitting that the BC Restaurant Hall of Fame, Canada’s only such institution, was created in 2004 to not only honour these individuals but also to provide a means of recording this heritage for posterity. Hopefully, there will be some repository for the public to access this history.

^ 2009 BCRHOF inductees.

Once all were seated for dinner, Lieutenant Governor Steven Point and Mayor Gregor Robertson were piped in with their party to the head table. Both offered their congratulations in introductory speeches, while Premier Gordon Campbell delivered his via pre-recorded video. Then, in quick succession, the following inductees were presented with their awards:

Active Restaurateur
David Aisenstat: The Keg Steakhouse & Bar, The Shore Club Vancouver, Ki, Hy’s Whistler
Geoffrey Howes: The Salmon House & Coho Lounge, Aqua Riva, Horizons Restaurant

Industry Award
Back of the House
Thomas Haas: Thomas Haas Chocolates
Scott Jaeger: The Pear Tree Restaurant

Front of the House
Darren Gates: Joe Fortes Seafood & Chop House, GoldFish Pacific Kitchen
Jean Turcotte: The Cannery Seafood Restaurant

Friend of the Industry
Sid Cross: Co-Founder, The Chef’s Table Society of BC; Western Living Magazine
Jamie Maw: Co-Founder, The Chef’s Table Society of BC; Vancouver Magazine

Pioneer
George Frankel: Bridges Restaurant
Bruno Patassini: Westin Bayshore
Primo Villanueva: Primo’s Mexican Grill

Special Lifetime Achievement Award
Duncan Holmes: Journalist

^ Weathervane scallop tartar with Hecate Sound dungeness crab salad & shaved fennel.

While taking in the spectacle, guests were quietly presented by banquet staff scurrying about the darkness, a three-course dinner of Weathervane scallop tartar with Hecate Sound dungeness crab salad; maple sake butterfish on a bed of du Puy lentils; and an entrée of British Columbia “Petite Marmite” — L7 bison short rib, barley-fed pork belly, and free range chicken with primeur vegetables, green gnocchi, and porcini & moelle toast.

^ Maple sake butterfish on a bed of du Puy lentils with Venturi-Schulze balsamico.

Introductions from category presenters and a dozen biographies & acceptance speeches have the potential for a drawn out evening of stifling yawns in palms. But with the audience busying themselves enjoying their food and the speakers largely mindful of their time allotment, the pace was comfortable. In fact, maybe just a little too rushed when you have engaging orators — such as Sid Cross, Jamie Maw, and Duncan Holmes — or amusing anecdotes — as when Geoffrey Howes related how his entry to Canada was dependent on providing an immigration officer with The Savoy’s omelette recipe or when Thomas Haas described how in the first few minutes of his kitchen apprenticeship, the chef struck him in the forehead with an apple peeler which left a scar he still bears to this day.

^ Duncan Holmes regales the audience with his acceptance speech.

Subsequently, one had the opportunity to solicit further details from the inductees during the dessert reception. However, a plethora of desserts, both pre-prepared and prepared to order, constituted a nagging distraction.

^ Raspberry panna cotta.

^ The Fort Wine Co. Saucy cranberry dessert wine.

It was just a matter of time, before the guests began melting into the dark downpour, quietly concluding an elegant evening.

~ photos by Jackie Connelly, text by Rick Green

Check out part 2 of  Jackie Connelly’s “Let’s Do Lunch” pictorial inside.

^ Steak & Guinness pot pie ~ stuffed full of meat and hearty vegetables; everything is fresh and made on-site. The pie is served on a bed of rustic Yukon Gold potatoes and finished off with a rich gravy, $14 for lunch and dinner.

Irish Heather Gastropub
210 Carrall Street | Vancouver
Tel: 604-688-9779
www.irishheather.com

^ Pan-seared Arctic Char ~ warm local bean and Pemberton fingerling potato salad, double-smoked Sloping Hill Farm pork belly, toasted almonds, citrus nage, $20.

O’Douls Restaurant and Bar
1300 Robson Street | Vancouver
Tel: 604.661.1400
www.odoulsrestaurant.com

^ Sicilian Pizza with tomato, mozzarella, black olives and chorizo sausage from the wood fired pizza oven $13; Tomato and Bocconcini basil onion salad with basil vinaigrette $9, which is featured in the award winning cookbook “As Fresh As It Gets: Everyday Recipes from the Tomato Fresh Food Cafe“. Pictured here with a glass of Cedar Creek Merlot and an Adam & Eve (carrot, apple, lemon and ginger).

Tomato Fresh Food Cafe
2486 Bayswater Street (Kitsilano) | Vancouver
Tel: 604-874-6020 or 604-873-4697
www.tomatofreshfoodcafe.com

^ Parsley Crusted Arctic Char with truffled pomme puree, honey roasted root vegetables, red wine jus, petit herbs and streaky bacon ($25 as on the table d’hote menu, which includes an appetizer and dessert).

Elixr
350 Davie St. | Vancouver
Tel: 604-642-0557
www.elixirvancouver.ca

^ North Arm Farm Beetroot Salad, hazelnut vinaigrette, “david woods” goat cheese cannelloni $12. Pairs nicely with a glass of Jackson Triggs Sauvignon Blanc $7.50.

Raincity Grill
1193 Denman Street | Vancouver
Tel: 604-685-7337
www.raincitygrill.com

Check out Jackie Connelly’s latest pictorial inside.

^ Halibut & Asparagus Terrine; Roasted Strip-Loin, herb-crusted braised beef, carrot puree & horseradish emulsion; Blueberry-Pistachio Tart, raspberry-fig sauce, ginger-honey ice cream. Items may be ordered from the lunch menu as a prix fixe ($28) or separately.

Diva at the Met
645 Howe Street | 
Vancouver
Tel: 604.602.7788
www.divamet.com

^  Grilled Halibut with house made squash agnolotti and roasted tomato relish is one of the new items on the Spring menu at Trafalgars Bistro available for $19.

Trafalgar’s Bistro
2603 West 16th Avenue | Vancouver
Tel: 604.739.0555
www.trafalgars.com

^ Amuse bouche (pictured); choice of Signature Greens or Butternut Squash Soup, crème fraiche, sage, brioche croutons & toasted filberts (pictured); Ahi Tuna Sashimi, tempura  futomaki, sweet chili sauce wasabi mayonnaise kaiware & tobiko (pictured). This 3 course lunch is available Monday through Friday for $22.

Lift Bar and Grill
333 Menchions Mews (Coal Harbour) | Vancouver
Tel: 604.689.5438
www.liftbarandgrill.com

^ Lunch at The Smoking Dog French Bistro is a combination of local and downtown business people, many of them very regular, and neighbourhood residents. Because it’s a French Bistro we see most people having a glass of wine, usually along with a glass of sparkling water, but pretty well always a glass of wine with lunch.

At the Smoking Dog we are best known for our Steak Frites, and we serve that dish often both at lunch and at dinner, but the dish we are featuring today is a lighter meal that is equally popular at lunch, great for a business meeting or for sharing between friends. The dish is pâté with baguette, green salad and cornichons. We serve a classic country style pâté; Pâté Maison – Pork, liver, onion, parsley, garlic, salt and pepper, very simple. It’s served with gherkin pickles, or cornichons, a little side of Dijon, a fresh warm baguette and a green salad tossed in simple light vinaigrette for $13.

Smoking Dog Bistro
1889 West 1st Avenue | Vancouver
Tel: 604-732-8811
www.thesmokingdog.com

^  Roast Black cod,bacalao and herb crust with clam chowder, bacon , leeks and potatoes. Finished with bacon chips. The wine recommended is a glass of Herder 2007 Pinot Gris from British Columbia. The Price for dish on the menu is $28.00 and   includes an appetizer or dessert.  View the entire lunch menu HERE

DB Bistro
2551 West Broadway | Vancouver
Tel: 604.739.7115
www.dbbistro.ca

We continue our popular “Value Meal” pictorial series by Jackie Connelly with the 2nd installment.  See pics inside…

^ Deacon’s Corner ~ Biscuits with sausage, gravy and eggs, 2 sausage patties. $10.50
101 Main Street | Vancouver
Tel: 604.684.1555
www.deaconscorner.ca

^ Horizons ~  Pekin Duck Breast: Marinated with sherry, soy & brown sugar, star anise poached apple, caramelized yams, Chinese 5 spice sauce. $28
100 Centennial Way | Burnaby
Tel: 604.299.1155
www.horizonsrestaurant.com 

^ Cru Restaurant ~ Crispy Duck Confit: goat cheese spätzle hash with warm bacon vinaigrette. Part of the 3 course $38 Dine Out Vancouver menu.
1459 West Broadway | Vancouver
Tel: 604.677.4111
www.cru.ca 

^ The Flying Tiger ~ Pulled Duck Confit Crepes: Duck confit, Philipine lime, charred scallion, jicama & cucumber salad, Vietnamese coriander, mint, basil, sesame oil pancakes. $16
2958 West 4th Avenue | Vancouver
Tel: 604-737-7529
www.theflyingtiger.ca 

^ The Salmon House. ~ Aldergrilled ‘Dixon Entrance’ Coho Salmon Tomato & Anis Du Puy Lentil, Bacon Haricot Vert Bundle $30; paired with Stag Hollow Pinot Noir $14. (one of the main courses from Dine Out Vancouver 3 Course Menu for $38; with wine pairings $65).
2229 Folkestone Way | West Vancouver
Tel: 604.926.3212
www.salmonhouse.com 

All images by:  Jackie Connelly Photography.

Click to view the “Value Meals Part 1″

The customer is king in lean times, so we decided to send intrepid UD photographer, Jackie Connelly, on another restaurant mission.

Her assignment:  “Bring back some pictures of the good value meals on offer around town.”  Pics inside…

^ Bistrot Bistro ~ Beef Bourguignon $18
1961 West 4th Avenue | Vancouver
Tel: 604.732.0004
www.bistrotbistro.com

^ Chow Restaurant ~ Prix fixe menu will be available all night from January 14th until Feb 1st. Beet salad, belgian endive, goat cheese, pistachio, tarragon oil; House made cotecchino sausage, lentil ragu, vegetable soffrito, poached egg; Chocolate brownie, peanut butter emulsion, caramel-peanut nougatine, ice cream, chocolate ganache. $38
3121 Granville Street (@15th Ave) | Vancouver
Tel: 604.608.2469
www.chow-restaurant.com

^ Hamilton Street Grill ~ red wine braised lamb shank on house made pappardelle with Parisienne vegetables. Dinner menu, $26.
1009 Hamilton Street | Vancouver
Tel: 604-331-1511
www.hamiltonstreetgrill.com

^  2 Chefs and a Table: Five course meal, three courses described/photographed here: Winter Salad (roasted beets, carrots, caramelized fennel, and pepper Okanagan goats cheese), Sockeye Salmon (pan roasted, lemon tarragon risotto,roasted butternut squash, haricot vert) and Cheese and Charcuterie Course (apricot Stilton with honeycomb and Apple, Saucisson from Oyama with seed mustard and cioppoline onions), $44.
305 Alexander Street | Vancouver
Tel: 778-233-1303
www.twochefsandatable.com

^ Parkside: 36hr./60degree C 7oz Shortrib, sweet garlic and potato puree, cipollini onion, carrot, celery, portobello mushroom, bone marrow, red wine sauce with lardons. $24. Pan seared red snapper filet, clams, house made pancetta, peppers. $23.
1906 Haro Street | Vancouver
Tel: 604-683-6912
www.parksiderestaurant.ca

~ Images by: Jackie Connelly Photography

Check out Jackie’s really, really, tough photo assignment inside…

^ Schokolade Artisan Chocolate & Cafe ~ www.schokoladecafe.com

Description: Schokolade Artisan Chocolates at 2263 East Hastings produce chocolates that are all made by hand in small quantities with only the freshest ingredients including ganache, unsalted butter, couverture chocolate and pure fruit juices resulting in delicious, naturally sweetened flavours. Each month our Chocolatier creates a new variety, and there are many special events, chocolate-making courses and workshops available to all ages. Come into the store to see what we have to offer!

^ Mink Chocolates ~ www.minkchocolates.com

Description: Hand-made in Vancouver , Mink Chocolates on specializes in ganache-filled chocolate bars; seen here are Mermaid’s Choice (burnt caramel, fleur de sel and rosemary in a dark chocolate shell), Open In Case of Emergency (fresh mint with kentucky bourbon in dark chocolate ganache), and PB with a Hint of J (non-hydrogenated peanut butter with organic grape jelly in milk chocolate ganache). The Mink store at 863 West Hastings also offers a full espresso bar featuring fresh ganache and organic espresso.

^ Thomas Haas ~ www.thomashaas.com

Description: Come over to Thomas Haas’ store in North Vancouver (Unit 128, 998 Harbourside Drive) to pick up your O’Tannenbaum Modern, their signature valrhonna chocolate tree decorated with chocolate truffles for the holiday season. Thomas Haas’ chocolate creations range from fine handmade chocolates and truffles, delicious chocolate bars, delicate fruit jellies, decadent hot chocolate, our famous ‘Sparkle™’ cookie to exquisite gift boxes, and elegant wedding cakes.

^ Chocoatl ~  www.chocoatl.com

Description: At first glance they’re beautiful Christmas ornaments, the kind of sphere that hangs from most Christmas trees.  Take a closer look (or better yet a taste) and you’ll find that they’re actually handmade chocolate ornaments. Chocoatl, established by chocolatier Themis Velgis in 2005 at 1127 Mainland Street in Yaletown , is a chocolate boutique specializing in chocolates and pastries.   Velgis’ creations are made with authentic ingredients, imported from several regions around the world.

Photos by: Jackie Connelly

Pics inside…

^ BONETA ~ Simon Kaulback

Cocktail: Sirocco

Description: This cocktail is my Boneta twist on the classic margarita. It’s made with 2oz Sauza Silver Tequila, fresh lime juice, passionfruit nectar and sage infused agave syrup, and garnished with dried sage and black maldon salt and fresh lime zest.

^ BEYOND ~ Chris Brown

Cocktail: Kiwi on the Green

Description: entered by Chris in the Giffard International Challenge

1 oz Bacardi white
1 oz Giffard Mango Tropic
1/2 oz Aloe
2 oz Kiwi puree
2 oz fresh lime

^ GASTROPOD ~ Steve Da Cruz & Justin Tisdall

Cocktails: The Martini is Casino; The rocks glass is an Amaretto Sour; The Champagne flute is a French 95; and the tall collins glass is an Orange Buck.

Description: Steve Da Cruz and Justin Tisdall are proud to launch The Program. A classic technique based cocktail and bar program that allows new drinks to constanly rotate through while adhering to strict standards. Example, A classic sour contains lemon, sugar and liquour. Add lime and it probably falls under a Cobbler. The best feature is the Custom Job, where either we or the customer dictates the drink. Then we get to explain how it falls into a category, or defies it. We just think research is tasty! Cheers!

^ SANAFIR ~ Jim Shelton

Cocktail: Pharoahe’s Harem

Description: 1.5oz Bombay Sapphire gin
2 1/2 inch cucumber medallions
1/2 oz fresh squeeze lime juice
1/2 oz cardamom infused simple syrup
1 egg white
2 dashes Fee’s Brothers Rhubarb Bitters
2oz Ginger Beer

Inspiration: at Sanafir, both our theme and food are inspired heavily by the Spice Tradings of the Silk Route.  Due to this, I find it important that the cocktail program reflects this in a way that we can utilize some of these spices, while at the same time making crisp, refreshing, balanced cocktails.

 *Making the Cardamom Syrup
-Toast cardamom seeds in a pan to release oils.
-bring to a boil half/half mixture of sugar and water, with the addition of the cardamom seeds.
-after roughly 7 minutes, let cool, and double strain for clarity.
-(this will hold well in the fridge for a long period of time.)

*Building the Cocktail
-In the glass portion of a Boston Shaker, finely muddle cucumber.
-Add lime juice, gin, cardamom syrup, egg white, and top with ice.
-Add 2 dashes Rhubarb bitters, and shake vigorously
-Double strain mixture into a rocks glass full of fresh ice
-Top the cocktail with ginger beer

*Garnish
-Cut a fresh medallion of lime zest, cleaning as much of the white part (pith) from the skin
-Pinch the lime zest over the drink to release the essential oils over the top of the cocktail, and rest lime zest on top of the drink

GEORGE ~ Shaun Layton

Cocktail: The Tipsy Monk

Description: Inspired by the classic “The Last Word” this drink combines Zubrowka Bison grass infused Vodka, chartreuse, maraschino liqueur, fresh lime and sage leaves, topped with an absinthe mist.

All photos by Jackie Connelly Photography.

~ —– ~

A Rebirth Of Cocktail Cool ~ Part 1

^ Habit Lounge & Restaurant ~ Nick Devine

Drink: ‘Sloe Gin’ Fizz, from the Reconstructed Retro Cocktails menu, launching this week.

Description: (as written by Nick) “We have taken a handful of recognizable 70’s cocktails, traditionally made with bad inferior ingredients, and redesigned them using premium, fresh and natural ingredients. We have then deconstructed each recipe and laid our the components ‘bento box’ style, along with shaker and glass, for you  to shake and pour your own cocktail. Why? Because drinking is fun…”

^ Chambar ~  Wendy McGuinness

Drink: La Poire Moroccan

Description: Red peppercorn infused tequila with saffrom and sumac steeped apple juice and a dash of Poire William.

^ West Restaurant + Bar ~ David Wolowidnyk

Drink: Kaffir Fling

Description:  Inspired by Wyborowa Exquisite Vodka International Cocktail Experience (ICE), the Kaffir Fling was co-created by David Wolowidnyk and Colin MacDougall from West Restaurant during the “Freestyle” competition portion of the ICE program, June 4, 2008. (click to view recipe <–Thanks guys!)

^ Yew Restaurant + Bar ~ Jordan Moore

Drink: Pegu Club

Description: Gin, Cointreau, Lime juice, orange bitters, angostura bitters flamed orange peel. “Originates at a private British club in Rangoon called the Pegu Club during the 1920’s.”

^ Voya ~ Lori Poppe

Drink: Fall of the Medici

Description: Finlandia Vodka, Tuaca, maple syrup, whisky marmalade, topped with Blue Mountain Brut. “The Medici Family ruled the italian underworld with an iron fist for hundreds of years, finally falling apart due to over indulgence. This cocktail paired with Voya Pastry Chef Maurizio Persichino’s orange amaretti cookie is about enjoying the finest things in life. I created this cocktail to enhance the almond, orange and biscuit notes in the Finlandia Vodka.”

 
Again, we send our foolhardy photog, Jackie Connelly, deep into the battle-zone on a sure ’suicide-mission’ to bring back hot reconnaissance of Vancouver’s inspired cocktail scene, and again, she returns with the goods and with nary a scratch.

Here is her report…

^ Habit Lounge & Restaurant ~ Nick Devine

Drink: ‘Sloe Gin’ Fizz, from the Reconstructed Retro Cocktails menu, launching this week.

Description: (as written by Nick) “We have taken a handful of recognizable 70’s cocktails, traditionally made with bad inferior ingredients, and redesigned them using premium, fresh and natural ingredients. We have then deconstructed each recipe and laid our the components ‘bento box’ style, along with shaker and glass, for you  to shake and pour your own cocktail. Why? Because drinking is fun…”

^ Chambar ~  Wendy McGuinness

Drink: La Poire Moroccan

Description: Red peppercorn infused tequila with saffrom and sumac steeped apple juice and a dash of Poire William.

^ West Restaurant + Bar ~ David Wolowidnyk

Drink: Kaffir Fling

Description:  Inspired by Wyborowa Exquisite Vodka International Cocktail Experience (ICE), the Kaffir Fling was co-created by David Wolowidnyk and Colin MacDougall from West Restaurant during the “Freestyle” competition portion of the ICE program, June 4, 2008. (click to view recipe <–Thanks guys!)

^ Yew Restaurant + Bar ~ Jordan Moore

Drink: Pegu Club

Description: Gin, Cointreau, Lime juice, orange bitters, angostura bitters flamed orange peel. “Originates at a private British club in Rangoon called the Pegu Club during the 1920’s.”

^ Voya ~ Lori Poppe

Drink: Fall of the Medici

Description: Finlandia Vodka, Tuaca, maple syrup, whisky marmalade, topped with Blue Mountain Brut. “The Medici Family ruled the italian underworld with an iron fist for hundreds of years, finally falling apart due to over indulgence. This cocktail paired with Voya Pastry Chef Maurizio Persichino’s orange amaretti cookie is about enjoying the finest things in life. I created this cocktail to enhance the almond, orange and biscuit notes in the Finlandia Vodka.”