My first visit to Novo Pizzeria and Wine Bar in the former Incendio space beside Fifth Avenue Cinemas in Kits, was back in early August while it was still coming together after a complete tear-down to the studs, followed by an extensive renovation to accommodate the separate venting stack for the new wood burning oven. This time around I returned to taste the food, in particular, the classic margherita pizza, which is my litmus test for the current authentic Neapolitan pizza wave underway in our fair city.

The newly transformed space is a smartly laid out open concept, furnished with black leather banquettes, wooden table tops and a comfy wine bar, complete with a state of the art preservation system. The walls are covered with extensive stone work, and the wine bar and surrounding ceiling have some custom wood accents made from wine barrel staves. The eye is quickly drawn to the bright orange flames of the forno oven at the centre of the kitchen. Burning alder wood, the temperature hovers around 800 degrees Fahrenheit, the proper hearth baking temperature required for a 90-second Neapolitan pizza.

Novo Chef Michael Nokes invites me into the kitchen to watch the process of pizza making close up. Using Italian Caputo “00″ flour from Naples (the “00″ is a Italian rating that shows how finely ground the flour is and how much of the bran and germ have been removed), Michael easily pulls the dough into a circle with just a few efficient motions. With a gluten content of 11-12%, Caputo flour is blended to be consistent and give the dough just enough stretching capability without too much elasticity or ‘bounce back’.

He then ladles on the house made sauce, which uses San Marzano tomatoes sourced from California for their consistent high-quality and year-round availability, and then adds thick slices of fresh mozzarella cheese before placing it in the hot furnace oven for baking.

^ Margherita pizza, fiori di latte, tomato sauce, basil ~ $13

Within 90 seconds and after a few careful rotations, the sauce and cheese are bubbling hot. He uses the long paddle to lift the pizza to the top of the inside of the oven for one final blast of heat to sear the top, and it is pulled out for it’s final touches: a healthy splash of quality extra virgin olive oil and careful placement of fresh basil leaves.

Novo’s pizza is a fine balance that works, and one they continue to tweak daily. One of the signatures of an authentic Neapolitan pizza is a bit of charring of the dough, but not too much as it will create an unsavoury bitterness if overdone. They achieve just the right amount of crisp and chew with a nice bubbly crust, which is utterly delicious. Simple food well-prepared really is hard to beat.

If pizza is not your obsession, there are a lot of other classic Italian dishes worth considering. Here are a couple I sampled:

^ Antipasti board, daily selection of vegetables, salumi, and cheese ~$14

^ Sicilian Meatballs, currants, pine nuts, reggiano, marinara sauce ~ $8

While being next to a popular movie theatre is certainly good for business, the owners want to be known as a neighborhood restaurant. With a solid and well thought out concept and pizza this good, I think they won’t have much of a problem drawing them in.

NOVO Pizzeria and Wine Bar
2118 Burrard Street | Vancouver
Tel: 604-736-2220
info@novopizzeria.com
www.novopizzeria.com

Twitter | Facebook

HOW TO GET THERE

~ PK

Disclosure: http://cmp.ly/1/6y1PoX – media preview

Maybe Keith Talent’s incessant whining (here and here) about the lack of good authentic Italian pizza in Vancouver is finally producing some tangible results. In the last few months alone, Nicli Antica Pizzeria opened up in Gastown, Verace Pizzeria Napoletana in Crosstown, and soon Novo Pizzeria and Wine Bar will open in Kitsilano in the former Incendio space beside 5th Avenue Cinemas; they are shooting for a mid-August launch.

The owners, (both from the restoration business and of Italian descent) are serious about their pizza too; they flew to Los Angeles to take an official Neopolitan Italian pizza making course with Vera Pizza Napoletanna. The V.P.N. was officially established as a denomination of control (DOC) by the Italian government, a designation that made it a legal entity able to give special designation to pizzerias who meet strict requirements that respect the traditional art of Neapolitan pizza making and the ingredients used. They also hired a veteran GM, Scott Fitch (Feenies, Lumiere, Hilton Vancouver Metrotown), to run the show.

The completely revamped space will have 88 seats inside (6 at the wine bar and 5 around the open kitchen), along with a 34 seat patio. It will be open 7 days a week from 11 am until 10 pm, with a later 11 pm closing time on Fridays and Saturdays.

They vino list will feature 20+ wines (12 red, 9 white, rose and prosecco) by the glass using an enomatic preservation system, with a focus on great value Italian wines along with some local BC favourites. The bar will also be offering Italian-inspired cocktails (think negroni). The menu will also offer a selection of traditional antipasti, pasta, and some meatier main dishes.

We look forward to a visit soon.

NOVO Pizzeria and Wine Bar
2118 Burrard Street | Vancouver
Tel: 604-736-2220
info@novopizzeria.com
www.novopizzeria.com

HOW TO GET THERE

~ PK

A warm welcome to The Oakwood Canadian Bistro in Kitsilano, the newest member of the Urban Diner community. Check out their new community listing: here

DB Bistro Moderne and Lumière will be closing their doors permanently on March 13th of this year. The two historic upscale Kitsilano restaurants, currently owned via partnership by both David & Manjy Sidoo and international superstar chef, Daniel Boulud, was the final evolution of an epic restaurant saga that started with Vancouver’s own ‘Iron Chef’ Rob Feenie back in 1995 with the original opening of Lumière and the expansion and launch of Feenie’s next door in 2003.

After a messy and public falling out over finance and control of the struggling restaurants, the talented Chef Feenie walked away from the untenable position to join the Cactus Club empire leaving the Sidoos with a businesses in a confused free-fall.

Enter Chef Daniel Boulud and the Dinex Group, who picked up the pieces and rebuilt in time to relaunch the revamped concept in mid December of 2008, one year before the start of the 2010 Olympic Winter Games.

After over 2 years of expensive operations in a floundering economy that saw the life sucked out of the fine-dining sector, it looks like the Sidoos and Mr. Boulud are finally pulling the plug on the two properties. All staff have been given two weeks notice.

Sincere condolences to the all the great folks who kept the dream alive and with hopes they all land safely in new jobs in our fair city.

I predict a busy last run as loyal patrons and the like go in for one last meal and a drink to say goodbye to an important piece of Vancouver’s restaurant history.

~ PK

Ready or not, here they come. With equal parts anticipation, rejoicing and dread, the year’s first big dining promotion, Dine Out Vancouver, starts today with over 210 restaurants participating with their $18, $28, or $38 custom three-course menus.

For some restaurateurs, it couldn’t come soon enough; getting more bums back in seats after the post-holiday lull is always important, but has become especially critical after a tough year that went sideways for many owners and into a heart-breaking death spiral for an unfortunate few. In 2010, the industry took a couple of big hits.  With the surprise ramming down our throats with the ‘introduction’ of the HST and the lowering of the legal driving limit regarding alcohol, the men and women on the front lines of the service industry really deserve a good turn now more than ever.

With participation at an all-time high, along with the addition of a few new special events such as “Dining in the Dark” and “Secret Supper Soiree” and “Dine Academy” to name a few, as well as special room pricing ($68, $98, $138) at select hotels across town, Tourism Vancouver has put a lot of work into this year’s offering to make it as wide-reaching as possible.

Although, not all greet the event with the same level of enthusiasm. For some jaded industry folk and discriminating frequent diners, Dine Out is seen as a giant cattle call for bargain hunters with service and menu offerings being dumbed down for the masses, and thus, best avoided like the plague. Some restaurants who have participated in the past are capitalizing on this sentiment and are now playing the other side of the marketing coin by quietly promoting their venues as the place to escape from the ‘lemon-water’ masses that Dine Out inevitably attracts.

“We are lucky that we don’t need to do Dine Out, but it always good to bring in new customers to our restaurants and show them what we are about,” says Emad Yacoub, whose Glowbal Collection of Restaurants are all participating this year. “We love to show people a good time and this is another opportunity to do it.”

Love it or hate it, it’s here and bigger than ever. So plan your dining strategy accordingly and make the best of it. See you out there!

~ PK

Dine Out Vancouver – January 24th – February 6th

click here to view the full list of participating restaurants and their menu offerings

Vancouver restaurant industry trio make Food Bank appeal; Blue Mountain and Friends: A Feast for the Senses; Maenam goes southern Thai; New Year’s Eve wine drinker dinner at Two Chefs and a Table; The GLOWBAL COLLECTION of Restaurants celebrate New Year’s Eve; Celebrate the holidays at Hamilton Street Grill; Holiday events at db bistro and Lumiere; Gobble up some turkey at The Corner Suite; Christmas at The Teahouse; Upcoming cheese and wine events at Au Petit Chavignol; Holiday news from Legacy Liquor Store; Need a last minute gift?

VANCOUVER RESTAURANT INDUSTRY TRIO MAKE FOOD BANK APPEAL

(Vancouver, BC)  Vancouver Magazine’s 2010 Chef, Sommelier and Bartender Of The Year have united in putting out an appeal to those in the city’s hospitality industry and their patrons to donate what they can to the Greater Vancouver Food Bank.

In response to this year’s increased demand for the charity’s services in the face of decreased donations, Frank Pabst, Kurtis Kolt and Shaun Layton are asking their industry colleagues and patrons to remember those in the city who are truly going hungry this Christmas. Their goal is to boost Food Bank donations in these last crucial days before Christmas.

“While we’re in the middle of this hectic time of year, it can be easy to forget that there are many Vancouverites in need.” says Kolt, Sommelier Of The Year, who is currently consulting and working with the Waldorf Hotel. “In our restaurants, hot food needs running, cocktails need shaking and wine needs to be poured, but for some people in our city, getting food on their family’s table is a much bigger challenge.”  Echoing the sentiment are Blue Water Cafe’s Pabst, Chef of the Year and L’Abattoir’s Layton, Bartender Of The Year.

There are many ways to donate to the Greater Vancouver Food Bank.  Information on non-perishable item drop-off locations and online monetary donations can be found at www.foodbank.bc.ca/

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BLUE MOUNTAIN AND FRIENDS: A FEAST FOR THE SENSES

Join us on Monday, January 17, 2011 for an evening celebrating the premium wines of BC’s Blue Mountain Vineyard and Cellars.  The event will be grazing style which will allow guests to wander the room sampling wines paired with cuisine from twelve of British Columbia’s top restaurants.

The following is a list of the twelve restaurants that will participate in this stellar evening: Cin Cin, C Restaurant, DB Bistro Moderne, Hart House Restaurant, Lift Bar & Grill, O’Doul’s Restaurant & Bar, Provence Marinaside, Raincity Grill, The Shore Club, The Vancouver Club, The Pointe Restaurant at Wickaninnish Inn and Yew Restaurant+ Bar

These restaurants will be matched with the following twelve Blue Mountain Vineyard and Cellars wines: Brut NV, 2006 Rosé Brut,2009 Pinot Blanc, 2009 Chardonnay, 2008 Reserve Chardonnay, 2009 Sauvignon Blanc, 2009 Pinot Gris, 2008 Reserve Pinot Gris, 2009 Gamay Noir, 2009 Pinot Noir, 2008 Reserve Pinot Noir and 2007 Reserve Pinot Noir served in Magnum.

Many of the wines being served at this event have not yet been released by the winery and will be the first opportunity for guests to sample them.

Blue Mountain Vineyard and Cellars is a family-owned winery in BC’s Okanagan Valley and is distinctive among Canadian wineries in that all its wines are produced exclusively from grapes grown on the estate’s vineyards.  Ian Mavety purchased the land which is now Blue Mountain Vineyard in 1971.  Current owners Ian, Jane, Matt, and Christie Mavety continue to work to realize the potential of the region, utilizing sustainable farming methods and winemaking practices.  Celebrating the 20th anniversary of its first vintage this year, Blue Mountain continues to offer complex and cellar-worthy varietal wines.

Proceeds from the event will support the charitable work of the British Columbia Hospitality Foundation (BCHF), which offers scholarships to students enrolled in Hospitality programs and financial assistance to those employed in food, beverage and hospitality professions when facing financial hardship due to critical medical needs.

The event will be held at Vancouver’s prestigious Four Seasons Hotel, which is conveniently located close to the Pacific Centre SkyTrain station and Canada Line.

Monday, January 17, 2011
6:30-9:00pm
Four Seasons Hotel Vancouver
791 West Georgia Street
$90 plus tax

For more info, visit: www.bluemountainwinery.com

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ANGUS AN DISHING THAI TRAVELS

Maenam now offering Southern inspired lunch, dinner and take out menus

Vancouver, BC, December 13^th, 2010 – Fresh off his annual three week exploration through Southeast Asia, Chef Angus An has launched a new menu highlighting the iconic street eats of Southern Thailand. This food vendor speckled region offers cuisine themed by local seafood, fruits, and nuts, with dishes that are typically fresh and sharp or nutty and spicy. Largely influenced by its proximity to coastlines and a land border with Malaysia, the south has a strong Muslim presence resulting in the widespread use of spices like cumin, fennel, anise, and turmeric.

In the months to come, guests at Maenam can expect to try dishes like Kao Yum Pak Tai, an elegant rice salad of lemongrass, kaffir lime leaf, green mango, cucumber, pomelo, toasted coconut, betal leaves, and lime; Kua Kling Beef, an aromatic turmeric spiked dish with thinly sliced beef, kaffir lime zest, galangal and kaffir lime julienne; Tom Som Plah, hot and sour soup of sablefish and turmeric accented with dill; and Mussaman Gat, a mussaman curry of lamb leg, with toasted peanuts, perfumed with lots of dried spices and balanced with pineapples and pearl onions. To view Maenam’s new lunch, dinner and take out menus please visit: www.maenam.ca

ABOUT MAENAM
The cuisine at Maenam is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while always considering the context within which these dishes would traditionally be enjoyed. Maenam is open seven days a week, Tuesday to Saturday from 12:00PM to 2:30PM, Monday to Sunday from 5:00PM to 11:00PM. For more information or to make a reservation please visit: www.maenam.ca.

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NEW YEAR’S EVE WINE DRINKER DINER

Celebrate 2011 with an intimate champagne celebration

This New Year’s Eve, Two Chefs and a Table will mark the end of a very momentous year for the Bistro and the city with a special wine drinker dinner event. In 2010, the World was invited to come and visit us, and they left impressed by us as they left an impression on us!

The Two Chefs and a Table New Year’s Eve 2010 dinner will be a perfect start to a full night of parties or by itself as a more understated way to celebrate the change of years. Gathering together signature Two Chefs’ dishes like Coq au Vin, housemade terrine, carpaccio and rilettes with seasonal vegetables, house-made desserts and sauces made from scratch, the . All capped with a champagne dessert as a final toast to the year.

This New Year’s Eve dinner is $75 per person, not including tax and gratuity.

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

MENU

Amuse bouche – Salmon Rilettes
Wine: Segura Viudas Cuvee (Spain)

First Course
Potato and Leek: local potato, leek, morbier cheese croquette
Wine: Laughing Stock Chardonnay (BC)

Second Course
Lamb Terrine: housemade with polderside lamb, cornichons, french mustard, onion bread
Wine: MacMurray Ranch Pinot Noir (Calfornia)

Third Course
Beef Carpaccio: triple a beef, crispy capers, fried shallots, truffle aioli, crostini
OR
Tuna Carpaccio: lemon vinegar, frisse, classic egg mimosa, caper berries, pommes anna
Wine: Petals d’Osoyoos Bordeaux Blend (BC)

Entrée
Coq Au Vin: Polderside Red Bros chicken, red wine braised, risotto
OR
Pan Seared Triple-A Tenderloin w/pavee of potato, roasted local vegetable, tableside bernaise or chasseur sauce
OR
Grilled Sturgeon: fresh w/veal demi glace, paired with a salt cod brandade, red pepper aioli, butter-roasted asparagus
Wine: Perrin and Fils Rasteau (France)

Dessert

Classic Lemon Tart w/vanilla cream
OR
Tahitian Vanilla Bean Crème Brule
Champagne: Veuve Cliquot (France)

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THE GLOWBALL COLLECTION OF RESTAURANTS CELEBRATE NEW YEAR’S EVE

Ring in 2011 with The GLOWBAL COLLECTION
What kind of celebration are you craving this New Year’s Eve? Whatever you’re in the mood for, be it an intimate dinner or a rousing blowout, The GLOWBAL COLLECTION, with its six deliciously different restaurants, offers myriad ways to ring in 2011 in style.

glowbal rides the New Year’s wave with its signature aplomb. Gala tickets, available for $120 per person, include a surf n’ turf meal loaded with juicy steaks and fresh seafood, with a glass of champagne at midnight. click here to view the menu

Dive into COAST’s “Bubbles and Oceans Gala” with three different venues available in the restaurant, offering seafood-centric menus ranging from $55 to $125 per person. The Gala starts at 7:30 pm; early dinner reservations are also available. click here to view the menu

Sanafir celebrates with a decadent five-course tasting menu priced at $95 per person which includes a glass of champagne on arrival. To really get the place popping, at midnight, the Granville Strip hotspot will mark the occasion with a balloon drop – filled with gift certificates and restaurant discounts. click here to view the menu

From Carpaccio to Cannelloni, Italian Kitchen offers famiglia-style service with a four-course platter menu indicative of la dolce vita, priced at $95 per person. The evening kicks off at 8 pm; early dinner reservations are also available. Adding to the night’s festive flair, a selection of door prizes and gift baskets will be given out to lucky guests. click here to view the menu

Trattoria Italian Kitchen explores the art of sharing with platter-service perfect for family and friends. Toast the New Year with party favours and champagne at midnight. Tickets are $50 per person for the 9:30 pm gala; early dinner reservations are also available. click here to view the menu

Under the over-sized pink Murano glass chandeliers, SOCIETY will play host to the “Pretty in Pink Gala” with canapés and a glass of champagne at midnight. Gala reservations start at 8:30 pm; early dinner reservations are also available. click here to view the menu

Make your reservations online at glowbalgroup.com.

Check out THE GLOWBAL COLLECTION blog for the latest news on all the restaurants at blog.glowbalgroup.com/.
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CELEBRATE THE HOLIDAYS AT HAMILTON STREET GRILL

Complimentary Canapés for the Weary Shoppers – At the bar from 6-7:30 pm
And a special house made Tourtière on the dinner menu

December 24th lunch 11am – 2:30pm / dinner 5pm – 10pm

New Years Eve 2011

Join us NYE for a multi course dinner paired with a selection of excellent wines
$85 per person includes dinner and wine

Hosts Neil Wyles & Joan Harvey invite you for a relaxed and delicious evening of wine and food. Chive crusted tuna Carpaccio with organic beet gelee; Duck consommé with confit dumplings and a 5 spice crème fraîche are just some of the delicious offerings. Dress up or dress down at Yaletown’s favourite neighbourhood restaurant this NYE

Reserve at 604-331-1511

1009 Hamilton Street, Yaletown, Vancouver
hamiltonstreetgrill@telus.net
www.hamiltonstreetgrill.com
twitter@hamiltonstgrill

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HOLIDAY EVENTS AT DB BISTRO AND LUMIERE

Christmas Eve: Special Prix-Fixe Menu $48 per person, plus regular a-la-carte and feature menu items. Visit event page or reserve now.

Boxing Day: Offering regular a-la-carte and special feature menu items during brunch dinner service. Visit event page for hours/details.

Reserve a Boxing Day brunch table. Reserve a Boxing Day dinner table.

NEW YEAR’S EVE NEW YEAR’S DAY AT THE BISTRO

Two seatings, one amazing five-course New Year’s value. First seating offered from 5:00-6:30pm. Second from 8:00pm.  Five courses $99 per person, feature menu item and a-la-carte menu service. Details.

Reserve a first seating table. Reserve a second seating table.

New Year’s Day. See event page. Reserve New Year’s day brunch. Reserve New Year’s day dinner.

CHRISTMAS EVE AT LUMIÈRE

Executive Chef Dale MacKay, Pâtissier Extraordinaire Celeste Mah, and Maitre d’ & Sommelier Drew Walker invite you and yours to share Christmas Eve dinner in Five Diamond, Grand Relais & Chateaux class style at Lumière.

A special Four-Course Prix-Fixe Menu will be offered exclusively, for just $98 per person.  Optional wine pairings.

See the event page for menu and to reserve

A LUMIÈRE NEW YEAR, 2 SEATINGS

-Three-course Prix Fixe $100 pp. See details, menu, or reserve. -Tasting Menu with Bubbly $210   See details, menu, or reserve
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GOBBLE UP SOME TURKEY AT THE CORNER SUITE ON DECEMBER 24, 25, 26

Vancouver, BC – Don’t feel like cooking this holiday season? Well fear not, because The Corner Suite Bistro De Luxe is serving up three days of Christmas feasts onChristmas Eve, Christmas Day and Boxing Day.

Hot on the heels of their sold-out out Thanksgiving turkey dinner, The Corner Suite’s three-course Christmas dinners will feature a candied yam soup with crème fraiche to start, followed by roast turkey with all the trimmings (stuffing, whipped potatoes, brussel sprouts and gravy), and a traditional Christmas pudding for dessert – all for $29.

Reservations are highly recommended. Please call 604.569.3415 for reservations, or visit www.thecornersuite.com.

The Corner Suite is also accepting reservations for New Year’s Eve. No fancy schmancy New Year’s prix fixe here – The Corner Suite will be offering their regular menu and bartender Steve Da Cruz will be whipping up every champagne cocktail ever known to man.

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CHRISTMAS AT THE TEAHOUSE

Whether you are an orphan, creating new traditions, or simply can’t be bothered to cook, sometimes it’s best to leave Christmas dinner to the professionals.

This year, the Teahouse in Stanley Park is open for Christmas dinner.  Featuring a prix fixe menu which includes choices of either Slow Roasted Prime Rib with truffle scalloped potatoes, Steelhead Salmon with braised cabbage and squash puree or the show stopping, Free Range Roasted Turkey with all the fixings…

This year, no matter what the reason, let the Teahouse help create lasting Holiday memories…

Click here to view the menu

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UPCOMING CHEESE AND WINE EVENTS AT AU PETIT CHAVIGNOL

Cheese & Wine 101:
With Allison Spurrell & Au Petit Chavignol
In this single session, we will provide a roadmap for matching various cheese types with the wines that best suit them.  We will introduce cheese basics, including milk types, textures, flavours, how to care for and serve fine cheeses.  Then learn about how to approach the wines that you choose to pair with cheese.  Sample some of the marriages made in heaven and discover pairings that suit your own personal taste.

Date: Tuesday February 08, 2011
Time: 7:00pm – 9:30pm
Location: Au Petit Chavignol – 843 East Hastings
Cost: $70.00 per person.  Includes taxes and gratuity
Tickets available in store or by phone at les amis du FROMAGE (2nd ave) 604-732-4218
Please view our Tasting Event

Vive la France
With Allison Spurrell & Au Petit Chavignol
Make room in your schedule for this fantastic cheese tasting where you will explore some of the many regions from France.  This tasting promises to highlight some of the best that France has to offer, and will include some classic cheese pairings with wines from the Alsace, Loire valley and Bordeaux

Date: Monday March 07, 2011
Time: 7:00pm – 9:30pm
Location: Au Petit Chavignol – 843 East Hastings
Cost: $80.00 per person.  Includes taxes and gratuity
Tickets available in store or by phone at les amis du FROMAGE (2nd ave) 604-732-4218
Please view our Tasting Event FAQ

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HOLIDAY NEWS FROM LEGACY LIQUOR STORE

Legacy liquor store is located at 1633 Manitoba Street, right in the heart of Millennium Village (just north of First Avenue).  We are open seven days a week, from 10 to 11 everyday.  Our selection is extensive and unique, our staff are knowledgeable and friendly and we offer a wide variety of in-house services and tastings.

Up Coming Events

Hillside Winery
4-7 pm 12/22/2010
Hillside Merlot: Red velvet in a bottle! Big, luscious, and full of ripe berries. The fruit for this well-crafted wine was sourced from several independent vineyards throughout the Okanagan Valley, giving it a complex nose and palate.

Hillside Pinot Gris: With its focus on Naramata Bench vineyards, this 100% stainless fermented Pinot Gris shines with fresh fruit. Fragrances of white peach, citrus, and melon are backed by a bright core of tree-fruit flavours that lend a mid palate lustre. Finished dry.

Graffigna Malbec and Stoneleigh Sauvingon Blanc tasting
4-7 pm 12/26/2010
This tasting little malbec is deep red with purple nuances, with a complex bouquet of ripe blackberries and aromas of black pepper. Round and velvety, it’s a steal at $15.15. Great for by the case for New Year’s eve parties!  The Stoneleigh Sauvignon Blanc being slightly lower in yield, has produced some fantastic fruit into the winery. This has given us some great parcels of wine to play with and you can see this in the finished blend. This wine presents concentrated fruit, ripe tropical and citrus notes and a racy acidity to tie it all together.

Lallier Champagne Tasting
4-7 pm 12/30/2010
Chef of the year in 2005 for Canada, Marcus VonAlbrecht, along with the Junior Culinary Canadian team will be putting together a menu of wonderful tapas to be paired with award winning Champagnes from Lallier.  Lallier is a small family concern, crafting beautiful blends from Grand Cru sites around Ay (also home to Bollinger, but Lalliers cellars are older). Much of their fruit is sourced from ‘Grand Cru’ vineyards – the crème de la crème of vineyard sites, classified as 100 out of 100. Lallier use a high proportion of Pinot Noir in their blend (the Rosé is 100% Pinot Noir), so with Champagne Lallier you get a Pinot Noir dominated blend from Grand Cru and Premier Cru sites – a rarity.

There is incredible investment that has gone into this wine. Matured in the bottle on its lees in chalk cellars for four years, the result is truly brilliant Champagnes with a brilliant color, good steady fizz, and that powerful typical ‘bready’ Champagne nose. These champagnes are truly a celebration in and of itself.

We will also be selling the team Canada cookbooks to help fund the Junior Culinary team’s cooking adventures.

New and Exciting Products

Wines
• Joie Rose 2009 Magnum – This is your perfect wine for Turkey dinner and the bottle is big enough for the whole family!  Experience the joyful harmony of wine and food.
• Young & Wyse Merlot and Syrah – These stunning BC red’s come from noted winemaker Stephen Wyse, of Burrowing Owl fame.  The Young & Wyse collection simply is: The Heart, The Soul, and the Soil.
• Dom Perignon 1995 – Only one person, the Dom Perignon cellar master can decide if and when to re-release a vintage.  When released for a second time, it merits the OEnotheque (wine library) label.  Celebrate this New Years’ eve in serious style.

Beers
• Driftwood Old Cellar Dweller Barley Wine – This thick, rich barley wine beer is perfect for after dinner, or makes an excellent beer for your cellar.
• R & B Coffee Porter – The local brewery R & B combines their savoury porter with coffee roasted from Saltspring Island.
• Deus Brut de Flanders – Aromatic and light, this Belgian beauty is shipped to the Champagne region to undergo methode Chamenoise.  A great option for your New Years’ eve party.

Spirits
• Maschio Beniamino Grappa di Moscato – This grappa makes a lovely after dinner drink and is guaranteed to soothe any tummy troubles after a big Christmas feast!
• Woodford Reserve Boubon – The heat of the summer and the cold of the Kentucky winter are key when you want a fine whiskey to mature properly.  That’s why the Woodford Barrels see every season..when they reach their peak, they become Woodford Reserve.
• G Sake – G is a new genration, an undiluted, unadulterated style of Sake that brings old and new world together.  Enjoy slightly chilled or at room temperature with spicy foods and hearty dishes.

Legacy Services
• We deliver and ship province wide
• Gift baskets available in store and online; available for delivery
• Party planning services
• Cellar management consultations

We love your questions!  Please call us at 604.331.7900 or come in and visit soon!

www.legacyliquorstore.com

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NEED A LAST MINUTE GIFT?

Enjoy our Holiday Bonus instantly!

Sequoia Company of Restaurants’ gift cards,
the perfect gift for everyone on your Christmas list.

For every $100 gift card you buy on our website
you’ll receive a $25 bonus gift certificate!

Stocking up? On top of the $25 bonus,
for every $1000 purchased, you’ll also receive 10% back!

Avoid snail mail this season…
Order online through Buyatab
and receive your gift cards INSTANTLY on email!

Enjoy this exclusive, online promotion from now until December 31st

BUY ONLINE TODAY!

Job details inside.

Located in West Point Grey, MIX The Bakery has been offering award-winning artisan baking to Vancouver since 2003.  We have proudly operated our comforting neighbourhood café as well as supplied our artisan breads to the city’s finest kitchens.

We are currently seeking a full-time Delivery Driver for our wholesale & catering business.  This is an early morning position, beginning at 6am.

The Job duties include:
• filling wholesale bread orders
• loading the delivery van
• delivering the orders to our accounts on a set route schedule while providing customer service to our much loved customers

Candidates must possess the following qualities:
• a clean driving record (please provide drivers abstract for interview)
• solid work references
• reliable, responsible, ability to work independently and with a team of diverse individuals
• a great attitude and awesome work ethic.

The perks are:
• working with an awesome team of individuals
• competitive wages
• extended health care benefits
• eating well, great coffee, fresh bread
• and a secure and dependable job which offers adventure.

All serious inquiries should forward resume to Rose Concepcion at: cakespinner@telus.net

Touring the Americas with Latitude; Enjoy the best of the season at YEW restaurant + bar; Glowbal Collection November features; HSG’s Office Christmas Party in a Box; CinCin Truffle Wine Dinner: Osoyoos Larose; The Corner Suite Bistro De Luxe expands lunch & serves up a $21 three-course deal; Investing in gold – Portfolio 2008 Release; Xmas Express gifts from Le Vieux Pin and LaStella; Two Chefs Crush Laughing Stock Vineyards Wine Drinker dinner; Manlio Mocchi Introduces Via Veneto, Now Open; Truchard Vineyards wine dinner at db Bistro; LFNG Stock live at Divino !!! Sequoia Group invites you to eat, drink and be merry!

LATITUDE: TOURING THE AMERICAS

WEEKLY: Monday to Thursday

Beginning Monday, 1st November, Latitude Restaurant and Wine Bar will take you on a journey through the Americas discovering the foods and drink of the various countries of our continents.

From Cuban sweet potato & pork croquettes to Brazilian ximxim (chicken & seafood stew), each week will feature the affordable comfort food of a different country, with Chef Lisa Henderson sourcing the ingredients and inspiration which make each culture unique to its region.

Open from 5pm daily, Latitude is a stylish yet casual & affordable place to catch up with friends, have a romantic rendezvous or simply kick back at the bar with a beer or a glass of wine and take in Main Street as it passes by.

OPEN 7 DAYS A WEEK FROM 5PM • WEEKEND BRUNCH SERVED 10AM-2:30PM
3250 Main Street, Vancouver, BC, V5V 3M5 | t: 604-875-6246 info@latitudeonmain.com | www.latitudeonmain.com

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ENJOY THE BEST OF THE SEASON THIS NOVEMBER AT YEW

November’s “Fresh From…” Menu Celebrates ‘Qualicum Bay Scallops & Citrus’ at YEW

Fresh From British Columbia’s oceans, rivers, fields and farms Diners in British Columbia are blessed with an impressive variety of fresh local produce grown and raised across the Province throughout the year. Feel good about enjoying sustainably sourced seafood and flavourful meats, fish and poultry that are thoughtfully prepared.

It is with this ultra-fresh, local and seasonal mentality that we are offering a three-course, prix-fixe menu focusing on in-season ingredients sourced close to home. Each month the menu will feature a starring ingredient with supporting roles played by complementary in-season produce.

This month Chef Grant Macdonald has selected Qualicum Bay scallops and a selection of complementary citrus flavours.

Fresh from…
Qualicum Bay Scallops & Citrus
$35

To Start

Qualicum Bay Scallop Crudo, Pomegranate, Whistler Lemon Balm, Tangerine
Enhance with 1 oz of House-infused Lemon Crystal Head Vodka (+$8)
~ or ~
Caramelized Scallop, Roasted Hazlemere Sunchokes, Orange Braised Endive, Yuzu

To Follow
Seared Scallop, “Cinderella” Pumpkin Risotto, Crispy Brussel Sprouts, Fraser Valley Pork Belly, Mandarin GlazeEnhance with shaved Winter Truffle (+ $10)
~ or ~
Roasted Scallop, Grilled BC Pine Mushroom, Winter Greens, Parsnip Purée

To Finish
Citrus Créme, Almond Short Crust, Quark Sorbet

We look forward to bringing you the best of seasonal, regional ingredients all year long from the bounty of British Columbia. Call 604.692.4939 for reservations or click here to make an online reservation.

‘Tis the Season! YEW Spreads the Holiday Spirit!
The holiday season is fast approaching. Before you know it, it will be time to deck the halls. For gifts, celebrations, staff luncheons, family gatherings and a respite from the crowds in full shop, YEW restaurant + bar and the Four Seasons Hotel Vancouver have just the thing.

Festival of Trees: November 24, 2010 – January 5, 2011
The annual BC Children’s Holiday fundraiser will see our hotel lobby transformed into a festive forest of creatively decorated Christmas trees.

Five Days of Christmas Lunches: Throughout the month of December, YEW restaurant + bar is featuring a special three-course, holiday lunch menu on the weekdays. For only $29 per person, each meal starts with a daily soup selection or roasted beet salad and concludes with a choice of Dark Chocolate Souffle Cake or Almond & Golden Raisin Brioche Pudding. The main course rotates every day, and repeats for each day of that month. Crowd favourites include Roast Beef with Guinness Yorkshire Pudding and a Roasted Venison Chop with Huckleberry Sauce. The lunches are designed to add a festive twist to your day and provide the perfect opportunity for a celebratory lunch with coworkers, family and friends.

Our Phenomenal Stollen: Legendary baker and Four Seasons Hotel Vancouver Alumni, Gerhart Weitzel steps out of retirement to bake nearly 1,500 of the ultimate, traditional Christmas cake for his adoring fans. This is one holiday treat not to be missed. This year, YEW restaurant + bar is selling “Stollen on a Snowboard” for $25, where all loaves are gift wrapped in a 2010 Winter Olympics inspired, limited edition “snowboard” presentation. Place your order by dropping into YEW or calling ahead at 604.692.4939.

The Main Events: YEW restaurant + bar is putting together some delectable holiday menus. For Christmas Eve, Christmas Day Brunch, Christmas Dinner and New Year’s Eve Dinner. Stay tuned for complete details or visit: www.fourseasons.com/vancouver/dining

Sleepover: Four Seasons Hotel Vancouver is THE place to be during the holiday seasons. Our Holiday Season Package
offers one night luxury accommodation, a $40 hotel credit for any incidentals including YEW restaurant + bar, in-room dining or parking as well as 4pm late checkout so you can shop, shop, shop without worry at the bevy of boutiques and malls just minutes from our doors. New Year’s Eve is included, though a two-night minimum stay is required.

Gift Cards:
One of the easiest ways to package Four Seasons Hotels legendary service, quality and value. It’s the perfect gift for the foodie and luxury-lover in your life. Available in the denomination of your choosing. Call or visit Four Seasons Hotel Vancouver’s front desk to purchase – 604.689.9333

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THE GLOWBAL COLLECTION NOVEMBER FEATURES

Diners are once again taken right ’round the world with feature menus courtesy of The GLOWBAL COLLECTION of restaurants. From November 18 – 28, glowbal grill, COAST, Sanafir, Italian Kitchen, Trattoria and SOCIETY offer wildly diverse and equally tantalizing selections.

glowbal grill leads off with a Gremolata-crusted Beef Tenderloin Carpaccio and Wild Mushroom and Boursin Cheese Ravioli. Meaty mains include an 18oz grain-fed Veal Chop and a 16oz Prime Ribeye Steak. Top the meal with house-made Tiramisu complemented by crunchy biscotti and fresh berries. click here for details

Fresh West Coast fare is blended seamlessly with Japanese-inspired ingredients at COAST. Starters include Ahi Tuna Sashimi with a Green Onion Salad tossed with Candied Orange, and Beef Tenderloin Tataki served atop Shiso Leaf Salad with Sake dressing. Sake-broiled Sablefish, a Scallop and Clam ‘Hot Pot,’ and a Soba Noodle Salad are desirable main dishes. The Deep Fried Banana dessert is stuffed with Red Bean Curd and Coconut ‘Bubble Tea’ Tapioca. click here for details

Sanafir heads down the Silk Route to Singapore, introducing diners first to a Peranakan Laksa soup, complete with Pineapple, Clams, Vermicelli, and Coconut Halibut Broth. The Feature Tapas Trio includes a Black Pepper Dungeness Crab Cake, BBQ Skate Wing, and Malakka Salad with tender Duck. The Peanut Sable Breton dessert features Mangosteen and Sweet Panadan Cream. click here for details

White Truffles are all the rage at Italian Kitchen this month. Prime the main attraction with the White Truffle and Jerusalem Artichoke Soup or White Truffle Risotto. Following suit, Truffle-heavy entrees include Pappardelle with Braised Pork Cheeks, Sweet Peas and Shaved White Truffles, and a Duo of Beef with Tartare, Tenderloin and Shaved White Truffles. Not just for the savoury, Truffles are incorporated into dessert too – a creamy Vanilla Gelato drizzled with White Truffle Honey. click here for details

Trattoria guides diners through the Piedmont region of Italy this month. Primo starters include Zuppa di Cipolla al Vino Rosso – wine-laced Onion Soup with crostini and melted Fontina, and Vitello Tonnato – a seared Veal Tenderloin with Tuna and Caper sauce. Mains include Tagliatelle Tartuffo with Truffle and Wild Mushroom cream sauce, and Osso Bucco – braised Veal with Saffron Risotto and aromatic vegetables. Soft and rich, the Bonet dessert is comprised of Chocolate and Rum Custard crowned with crushed Amaretti and Caramel. click here for details

Apples are in season at SOCIETY. The Fuji variety stars in the famous Waldorf Salad; Fennel and Apple Soup features Red Delicious Apples combined with roasted Fennel, Cinnamon and Crème Fraiche. Complementing the main courses, crunchy apples are incorporated into both the pan roasted Pork T-bone and the roasted Turkey Breast. Classic Apple Crisp is the perfect autumn dessert – this treat includes Granny Smith Apples, Caramel Sauce and Vanilla Gelato. click here for details

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IT’S A STAFF CHRISTMAS PARTY IN A BOX – $25 PER PERSON

The Whole Gang…Looking for a fun, casual night out for the staff?
Have a small budget, but want to thank your team?
How about a food and wine tasting in Yaletown…
We’ll give you a large table in the tasting, a private room or even an entire section.

You, yourself and an intern…Perhaps there aren’t enough of you to fill even one table?
Don’t let the fact that’s there’s only two of you in your office stop you from having an office Christmas party! Join a party already in progress!

Or, have a few clients to thank….Better than a drink after work. A perfect client thank you and best of all, it’s over at 7pm!

Holiday Staff Party Food and Wine Tasting – 5:30 pm to 7:00 pm
Monday, December 6th or Tuesday, December 7th
Feature Wine – Red Rooster
Three Wines. Three Appetizers. A Wine Tasting and a Party Favour!
$25 per person

Each guest samples three wines, each paired with a different savoury, wine-inspired appetizer, while a wine expert takes you through a casual, sit down tasting. We keep it fun, tasty and throw in a Christmas Cracker – you know, those things that you and a mate pull; they pop, you wear the silly hat…and one of them, somewhere in the room, will be filled with a very special prize…

To book please visit www.hamiltonstreetgrill.com or call 604-331-1511

Chef Neil Wyles, Joan Harvie and staff
wish you all the best this holiday season
from Yaletown’s favourite neighbourhood restaurant

Open Christmas Eve

Hamilton Street Grill
1009 Hamilton Street
Vancouver, BC 604-331-1511
hamiltonstreetgrill@telus.net
www.hamiltonstreetgrill.com

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FESTA DI FUNGHI – TRUFFLE WINE DINNER
with special guest Pascal Madevon of Osoyoos Larose

Thursday, November 25th @ 6:30pm

Vancouver, B.C. — CinCin Ristorante will soon host one of Canada’s foremost wineries in an exclusive winemaker’s dinner starring Autumn’s earthy harvest and premier Okanagan wines.

A highlight of CinCin’s annual Mushroom and Truffle Festival ‘FESTA DI FUNGHI’, Chef de Cuisine Todd Howard, Restaurant Director Ricardo Ferreira and Wine Director Sarah McCauley will present a special multi-course menu designed to accentuate the subtle nuances of each course and its accompanying wine.

Osoyoos Larose’s winemaker and vineyard manager, Pascal Madevon, will guide guests through a descriptive evening showcasing their portfolio of Bordeaux-inspired reds, as well as a personally-selected sparkling and white wine. To conclude the evening, Mr. Madevon will lead an exploratory component tasting of the yet-to-be released 2009 vintage of Osoyoos Larose’s flagship wine, Le Grand Vin.

MENU

reception
snake river pork cheeks, polenta and pesto
wild mushroom and truffle honey creme brulée
basil crusted ahi tuna
sumac ridge steller’s jay brut 2006

scallops
grilled scallop, lobster and fennel sausage, parsley purée
baby watercress, apple foam
jackson triggs grand reserve white meritage 2007

oxtail
ravioli of oxtail, kuri squash purée and shaved alba truffles
petales d’osoyoos 2007

squab
burgundy truffle crusted squab, cappelletti of truffle braised squab leg
salsify and truffle foam, black trumpettes and pear cream
le grand vin 2006

buffalo
alderwood grilled ribeye, pulled short rib, horseradish gnocchi
kale, crosnes and red carrot purée
le grand vin 2007

chocolate
chestnut mousse cake, caramel ice cream
chocolate sauce and candied fruit
le grand vin 2009 components

petits fours
handmade chocolates and macarons

HOW TO PURCHASE
Tickets are $109 per person, plus tax and gratuity.
Seating is limited. Please call 604-688-7338 to reserve your place at the table.

About CinCin Located in the heart of Robson’s fashionable shopping district, CinCin Ristorante presents Italian-inspired dishes from the heritage wood-fired kitchen. Dinner served nightly from 5pm until 11pm and late menu until midnight. Open for lunch during the holiday season from December 1st – 23rd. 1154 Robson Street, Vancouver, B.C., Canada. For reservations, call 604 688 7338 or visit www.cincin.net.

About Osoyoos Larose Created on an extraordinary site in the South Okanagan, this remarkable wine is the outcome of an inspired partnership. In 1988 Groupe Taillan of France united with Vincor Canada to bring centuries of old French winemaking to one of the world’s newest wine regions. The partners believe that exceptional growing conditions, combined with Bordeaux winemaking expertise, conspire to enable the crafting of red wines that rank amongst the finest in the world. www.osoyooslarose.com

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THE CORNER SUITE BISTRO DE LUXE EXPANDS LUNCH AND SERVES UP A $21 THREE COURSE DEAL

Vancouver, BC – Due to the popularity of its recently-launched lunch service, The Corner Suite Bistro De Luxe is introducing a new expanded weekday lunch menu with an unbeatable $21 three-course deal.

In addition to their $10 soup & sandwich (or beer & sandwich) deal, The Corner Suite is offering up a new lunch menu of four starters, four mains and two desserts. Lunchtime starters include a liver paté, terrine de campagne, organic green salad or soupe du jour; mains include a tuna niçoise salad, house-made gnocchi, a catch of the day and steak et frites; and a daily dessert special and sorbet are available to complete the meal. All items are available á la carte, or guests can enjoy a full three-course lunch featuring their choice of any starter, main and dessert for only $21!

For those looking for a lunchtime tipple, The Corner Suite’s “Genuine Article” cocktail list is always available, along with a selection of wines available by the glass or half glass.

Lunch is available Monday through Friday from 11 am until 5 pm, and on weekends and holidays brunch is served from 10 am to 2 pm.

For more information or to make a reservation, please visit www.thecornersuite.com.

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INVESTING IN GOLD – PORTFOLIO 2008 RELEASE

We are pleased to announce the release of the Portfolio 2008, our flagship Bordeaux blend. This newest vintage has already been awarded a GOLD Medal in the BC Wine Awards, at the Okanagan Fall Wine Festival. Great early Portfolio performance!

The 2008 vintage combines the five Bordeaux varietals including 53% Merlot, 24% Cabernet Sauvignon, 12% Cabernet Franc, 9% Malbec and 2% Petit Verdot to create a multi-layered complex wine. The current release continues to display a classic style that while being consistent year to year, still leverages the best each vintage brings.

In the vineyard that season, winter damage from a November cold snap damaged many of the red varieties, thus crop loads on big reds, particularly Merlot, were way down in 2008. However, small crops are easier to ripen and provide greater intensity. This vintage was also the first year we included grapes from our estate vineyard in Osoyoos, aptly named “The Perfect Hedge”.

Please place your online order here, or call the winery at 250.493.8466.

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XMAS EXPRESS GIFTS FROM LE VIEUX PIN & LASTELLA

Le Vieux Pin & LaStella, two award winning boutique wineries from the South Okanagan are offering an exclusive 2 bottles and 6 bottles gift pack to enhance everyone’s holiday season. With a choice of reds and whites, customize your order to create the perfect gift.

2 BOTTLES GIFT PACK
2007 Merlot and 2009 Sauvignon Blanc $70 now at $59
2007 Fortissimo & 2009 Leggiero $70 now at $59

6 BOTTLES GIFT PACK
2007 Merlot and 2009 Sauvignon Blanc $210 now at $179
2007 Fortissimo & 2009 Leggiero $180 now at $149

ULTIMATE GIFT FOR WINE CONNOISSEURS
For the first time, Le Vieux Pin is offering a rare vertical of its flagship wine directly from its cellar: “Apogee” Merlot Reserve.

Exclusive 6 pack offering (containing 2 bottles of each of the 2005, 2006, and 2007 vintage) Price $440 – very limited

Call 604-697-0988 to take advantage of this offer. Mention code: Xmas Xpress when ordering.

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Two Chefs Crush Wine Drinker Dinner to be Held November 17th

Celebrating Laughing Stock Vineyards 2010 Harvest

Laughing Stock Vineyards produces ultra-premium wines from their winery located on the Naramata Benchlands. Owned and run by David and Cynthia Enns, Laughing Stock has in a short decade become a consistent award winner.

Laughing Stock describe themselves as “a serious enterprise with a light hearted attitude”. The winery was named in reference to David and Cynthia’s previous careers in investment and financial consulting and their wines are often been given the names of financial terms—Portfolio, Blind Trust, Small Caps. Likewise, their wine club is referred to as the “Preferred Share” Wine Club.

Two Chefs and a Table will be travelling to Naramata on November 11th to cater their Crush Dinner, which celebrates the end of the crushing of this year’s harvest of nearlyh 100 tons of grapes. Though the harvest was particularly late, there is still early evidence that this year’s harvest will produce great wines and add to Laughing Stock’s track record of award wins.

The same five-course meal featuring a range of Two Chefs and a Table signature dishes will also be offered in the Two Chefs and a Table bistro on Wednesday November 17th, again with each course to be paired with selections from Laughing Stock’s collection.

As always, reservations are strongly recommended for this dinner event. The cost per person is $65 (not including tax and tip). Call 778-233-1303 or email info@twochefsandatable.com for reservations.

For more information on Laughing Stock Vineyards, please visit www.laughingstock.ca.

Crush Wine Drinker Dinner Menu

Truffle and prosciutto risotto
Fresh truffles, Spanish Serrano ham, quail egg

Scallops and cured Wild boar
Qualicum scallops, smoked boar, red pepper aioli

Foie grais
Pan seared, bacon, lobster mushroom confit

Entrée choice of
Maple cured pork belly
Quebec maple syrup, fresh herbs, pan seared, roasted carrots

Long line sable fish
Buttermilk Poached, bay leaves, tarragon, horseradish polenta

Choice of
Cointreu pot de crème’s
dark callebut chocolate, cointreau candied oranges,vanilla whip
or
caramel apple pudding
crème anglaise, raisins, bourbon

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MANLIO MOCCHI INTRODUCES VIA VENETO, NOW OPEN

The cultural and culinary character of Northern Italy inspires new West Broadway restaurant, serving house-crafted pastas, soups from scratch, quality antipasti and freshly caught seafood in warm, relaxed environs.

Vancouver, BC (November, 2010): Charismatic, accomplished and quintessentially Italian restaurateur Manlio Mocchi is back on the Vancouver dining scene at encore restaurant Via Veneto. The veteran from Amarcord Ristorante Italiano – the popular Yaletown landmark restaurant he owned and operated for 12 years – set lofty standards of excellence in ingredients, preparation and presentation. Mocchi and his dedicated kitchen team renew their commitment to Vancouver and enliven their delicious legacy at Via Veneto, a 70-seat fine dining destination on bustling West Broadway.

Via Veneto showcases iconic Northern Italian pasta favourites like fresh, delicate and flavourful house-made gnocchi, tagliatelle, garganelli and tortellini. Sauces to savour feature rich gorgonzola dolce, tender bocconcini, aromatic and flavourful herbs and Marsala wine.  From prawns and wild Sockeye to Clams and Oysters, sustainable seafood places prominently on the meticulous menu. Veal, lamb, Alberta prime beef tenderloin and chicken are also represented with gusto as menu staples.
House-made focaccia bread, delicious cheeses and the finest olive oils add to the gastronomic experience.

House specialties:
Gnocchi Quattro Formaggi $17.95
Hand-rolled potato gnocchi with Swiss emmental, pecorino toscano, parmigiano reggiano and gorgonzola dolce. 

Astice alla Veneziana $39.95  
Fresh whole Atlantic lobster sautéed with olive oil, garlic, herbs and white wine, tossed with spaghetti.

Costata di Vitello $29.95
Grilled milk-fed Alberta veal chop, Sangiovase wine and fresh wild mushrooms.

Veneto is a famed Italian wine region known for its Soave, Amarone, Torcolato, Garganega, and Valpolicella, all which feature prominently in the cellar. An extensive list emphasizes mainly Northern Italian wines to suit a range of dishes, budgets and occasions.

No afterthought, the dessert menu is decadent. Italian dolces like Terrina di Cioccolato and Tiramisu crown any meal.

”Intrinsically warm, genuinely inviting, and passionately committed to wonderful experiences through food,” says Mocchi. “That’s who we are. Our menu reflects the spirit of this life-long labour of love. And now we have Via Veneto in a vibrant Vancouver neighbourhood to work from. A professional kitchen team, a charming atmosphere, exceptional food and wine and service to match will welcome our guests and inspire our mutual loyalty.”

Via Veneto
656 W. Broadway
Vancouver, BC
604.708.3300
www.viavenetovancouver.com

Hours:
 Lunch 11:30 to 3 pm; Monday to Friday 
Dinner 5 to 10:30 pm; every day

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TRUCHARD NAPA VALLEY, WINE DINNER – NOV 16TH

Only 100% estate-grown fruit goes into the extraordinary wines of Tony and Jo Ann Truchard’s award-wining estate wines.  That and over 30 years of wine-making expertise. Join Sommelier Kevin Van Hullebush for a very special wine dinner showcasing magnificent Truchard Vineyards wines and the inspired cuisine of Chef de Cuisine Guggenheimer.

Chef’s Five Course Wine Dinner Menu

Alsatian Tarte Flambee
Smoked Bacon, White Onion, Fromage Blanc – Blue Mountain Brut

Sablefish with Smoked Cod Chowder
Fingerlings – Truchard Rousanne, 2008

Roast Chicken with Chanterelles
Celeriac, Hazelnut, Lentils – Truchard Chardonnay, 2006

Braised Lamb Shank
Autumn Vegetables, Madeira Jus – Truchard Pinot Noir, 2006

Warm Chocolate Fondant Cake
Caramel Ice Cream – Truchard Syrah, 2005

Due to popularity and/or the season, this event may take place next door at our sister restaurant Lumiere but with no change in price or menu.  Please arrive to db Bistro at 2551 W. Broadway.

Space is limited and dinners sell out quickly, so BOOK NOW, inquire via email or call 604.739.7115. Visit our Truchard Wine Dinner event page for details.

Starts at 7pm sharp   $75 plus tax & gratuity

RESERVE A TABLE for the Nov 16th dinner now.

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LFNG STOCK LIVE AT DIVINO!!!

Celebrate with us the Best of the Okanagan!

Tuesday, the 16th of November 2010 at 7 pm

Enjoy a 5 course tasting menu with David & Cynthia from Laughing Stock Vineyards!

$125 including wine

click here to view the menu

Job details inside…

Kitsilano’s award-winning db Bistro Moderne is seeking an experienced restaurant manager for full-time employment. This is an exceptional opportunity to work with Daniel Boulud and his Dinex restaurant group in a high volume, professional environment.

Successful applicant must have a passion for exceptional food, wine and hospitality and possess intimate knowledge of Open Table and Micros. Responsibilities will be divided between administration and providing a strong presence on the floor during service. Duties include training/elevating the caliber of the front of house team, updating and maintaining menus, booking reservations, overseeing the dining room and catering to the needs of our clientele. At least three years restaurant experience is a must. Please apply in person with cover letter and CV between 3-5pm or in confidence via email at cgonzalez@lumiere.ca.

Today, we are excited to welcome Kitsilano Daily Kitchen to the Urban Diner community. Thanks for your support!

Pad Thai. One of Thailand’s national dishes, originally popularized in the 1930’s by the Thai government in an effort to reduce rice consumption amongst its people to help preserve the country’s export market during a recession, is just wicked good comfort food.

Many variations of this dish can be found on virtually every Thai restaurant menu in town, from good and authentic to barely edible ketchup-sauced horrors, but sometimes it is elevated out of the ordinary and into the addictive. Maenam’s Angus An, who trained under David Thompson, chef of London restaurant Nahm , the first Thai restaurant to earn a Michelin star, makes one the city’s best.

^ Pad Thai - fresh rice noodles, tamarind, peanuts, egg, tofu, prawns. $13

Musical equivalent: Blockhead’s ‘The Music Scene’

Would Michael Pollan approve? Provided the crustaceans are the local wild Spot Prawn or even the US farmed Freshwater Prawns rather than the unsustainable and poorly harvested Tiger Prawns from Asia, it should get a pass. It is food, not too much and mostly vegetables, right?

Maenam
1938 West 4th Avenue | Vancouver
Tel: 604.730.5579
www.maenam.ca

~ PK

Today, we welcome Japanese gastropub pioneer Hapa Izakaya to the Urban Diner community. Check out their new listing.

From the official press release:

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

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

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

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

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

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

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

THE GLOWBAL COLLECTION OF RESTAURANTS ~ MAY FEATURES

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

Make your reservations online at glowbalgroup.com.

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

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

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

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

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

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

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

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

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WINE TASTING WITH A SOCIAL TWIST

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

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

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

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INTRODUCING BEACHSIDE FORNO IN AMBLESIDE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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TOP TABLE IS GOLDEN

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

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

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

Araxi

• Best Whistler, Gold

• Silver Wine List Award, Vancouver Playhouse International Wine Festival

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

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

Blue Water Cafe + Raw Bar

• Restaurant of the Year, Gold

• Chef of the Year, Frank Pabst

• Best Seafood, Gold

• Best Regional, Bronze

• Best Service, Bronze

• Best Formal Japanese, Honourable Mention

• Platinum Wine List Award, Vancouver Playhouse International Wine Festival

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

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

CinCin

• Best Last Course, Gold

• Premier Crew Service Award, David Stanger

• Gold Wine List Award, Vancouver Playhouse International Wine Festival

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

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

West

• Best Service, Gold

• Restaurant of the Year, Bronze

• Best Last Course, Bronze

• Best Regional, Honourable Mention

• Platinum Wine List Award, Vancouver Playhouse International Wine Festival

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

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

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

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MAENAM HONOURED AT 21ST ANNUAL VANCOUVER MAGAZINE RESTUARANT AWARDS

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

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

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

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

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

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

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

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

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

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

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ELIXR BISTRO PRESENTS: HIGH SPIRIT WEDNESDAY

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

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

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

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

Chef Brian Fowke has gone back to basics with his latest restaurant called Kitsilano Daily Kitchen (or just “Daily” for short). Located in the former MonBella space at 1809 West 1st Avenue, the troubled restaurant he futiley tried to save, the new stripped down concept has recently emerged after a short six month stint inside the restaurant make-over chamber, not with a flashy new look, but one more simplified, clean and with a sharp focus on the fundamentals of what makes a great dining experience.

At Daily, Brian has made it an intimate family affair.

“I will be purchasing, prepping and cooking every dish DAILY. No Sous chef, no line cook or pastry cook – I will be preparing a dining experience for 30 people each night.  My wife and two of my favourite servers will be hosting the tables. The food will be supported with a Daily wine list of 12 – 20 labels that support the food…the menu is very personal, passion driven and I plan to have fun,” he explains.

“The food is fine, but the room is not fine dining, rather comfortable and simple elegance. Quintessential West Coast Cuisine. The same can be said for the service – details are important, but never stuffy or unapproachable.”

“I might be 6 – 12 months ahead of the economy, but I cannot open a ‘recession driven’ restaurant. My food, service and wine are all leading edge and top quality with strong traditional roots – I will never discount the experience or the quality and will always stand behind my pricing. I can pass on great value in the fine food segment, while still delivering a room that is fun and lively,” says Fowke.

Well, okay then Chef. If the plan is to make the food fresh “daily” and the service consistently kick-ass, then I am sold on the concept. And if my steak is overdone, there is only one person to blame. I like that.

Kitsilano Daily Kitchen
1809 West 1st Avenue | Vancouver
(604) 569-2741
www.kitsdaily.com

If you would like to receive a Daily menu update, email brian@cheffowke.com to join the Daily mailing list. Each day the menu will be emailed to you at 4pm.

~ PK