UrbanDiner.ca | Vancouver Restaurant Scene Magazine » Press Releases

Beer, Music, New Chefs and a Deluge of Mother’s Day PR

Editor — Tue, 08 May 2012 08:16:16 +0000

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

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

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

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

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

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

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

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

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

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

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

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

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

About Mission Hill Family Estate
Mission Hill Family Estate is world renowned for its award winning wines, stunning setting and Terrace Restaurant. Honoured as one of the ‘Top Five Winery Restaurants in the World’ by Travel + Leisure magazine, the restaurant and epicurean program is led by Executive Winery Chef Matthew Batey and Chef of The Terrace Chris Stewart. Majestic mountains, scenic lakes and lush orchards encase the winery’s dramatic architecture and culminate in a setting that celebrates wine, food and the arts. With sustainable practices that ensure care for the environment, and a timelessness that respects the von Mandl family’s European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery. Visit missionhillwinery.com for more information.

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VANCOUVER CRAFT BEER WEEK AT POURHOUSE

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

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

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

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CINCIN ANNOUNCES NEW EXECUTIVE CHEF ANDREW RICHARDSON

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

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

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

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

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

For more info, visit: cincin.net

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ALVIN PILLAY JOINS THE DONNELLY GROUP AS DEVELOPMENT CHEF

The Donnelly Group Takes Pub Food to Fresh New Heights

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

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

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

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

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

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MOTHER’S DAY BRUNCH AT ORU

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

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

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

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

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

All of the following restaurants are accepting reservations.

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

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

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

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

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

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

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

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

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MOTHER’S DAY AT THIERRY

Sunday, May 13, 2012

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

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

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

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

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

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

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A SPECIAL MOTHER’S DAY EVENT AT DOCKSIDE

To view the menu: click here

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MOTHER’S DAY IS JUST AROUND THE CORNER!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

April Showers May Flowers PR

Editor — Tue, 24 Apr 2012 08:27:11 +0000

(Image by: Luke Hoagland)

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

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

ESCAPE TO LE MARCHE

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

Deep fried stuffed olive

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

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

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

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

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

INTRODUCING ‘NOSE-TO-TAIL’ TUESDAYS

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

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

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

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

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

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

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

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

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

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TOMMASI WINES FROM NORTHERN ITALY MAY 2ND

Wednesday, May 2nd

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

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

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PAINTED ROCK TASTING APRIL 24 – SEASONS IN THE PARK

Tuesday, April 24th
6:00pm – 7:30pm

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

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

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

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

$25 per person
Not including taxes & gratuity

For tickets and more information
please contact Seasons In The Park

604.874.8008
seasonsevents@vancouverdine.com

We look forward to sipping with you!

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

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

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

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

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

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

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

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

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

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

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

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

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

Spring PR Blossom

Editor — Thu, 05 Apr 2012 09:28:26 +0000

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

Thursday, April 5th – Monday, April 9th

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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BITTERED SLING BISTRO: APRIL 2012 WITH OKANAGAN SPIRITS

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

Lauren Mote starts our evening off, with a unique and palate-cleansing cocktail, with our feature spirit and Bittered Sling Extracts, accompanied by delicious and beautifully paired hors d’oeuvres, in the gorgeous foyer of Legacy Liquor Store. Their vaulted ceilings, spirit displays and living wall create a dynamic setting for this exciting and interactive event. Guests are guided though a bartender-friendly spirit tasting, led by our host bartender, offering up invaluable information about why bartenders love this particular spirit, and what it means to them. The rest of the evening is rather indulgent; Kale & Nori’s Chef Jonathan Chovancek creates a seasonal three course menu, inspired by the feature spirit’s wide range of notes and character, and the addition of a Bittered Sling Extract. Each course is accompanied by a expertly paired cocktail by the host bartender. Following the dinner, our guests will be invited to rate the bartender’s presentation and pairing skills. The top scoring bartenders at the end of the program will compete for a grand prize.This six month program offers 6 veteran and 6 apprentice bartenders their chance to promote their style and character in an creative way. This is all about spirit – in both the bartender and the bottle.

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

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

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

About Bittered Sling Bistro
Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Wednesdays, bi-weekly
Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity); tickets available here listed under “Bittered Sling Bistro”

Menu:
Hors d’oeuvres
Spiced nettle crisps with black garlic, radish and sheep’s feta

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

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

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

Schedule – Spirit and host bartender schedule will be online through Kale & Nori and the Legacy Liquor Store events page. This program runs from November – April 2012 twice monthly on Wednesdays

Prizes – each host bartender receives a prize to participate; each host bartender is eligible to win one of two spots in the finals (one night), May 2012. Grand prize for winning host bartender will be announced in April 2012.

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PINK ELEPHANT THAI TURNS ONE IN APRIL AT 1152 ALBERNI STREET

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

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

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

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

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

Pink Elephant Thai is located at 1152 Alberni Street and open seven days a week, from 11:30am through 10:30pm. It’s open late for special parties and on weekends, always serving lunch, dinner, cocktails, plus everything in between.

For reservations phone 604.646.8899 or for more information please visit PinkElephantThai.com, follow @pinkethai on Twitter, and become a fan on Facebook.com/pinkelephantthai.

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WILD BC SPOT PRAWN FESTIVALS IN BC

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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ORU – THE JOURNEY AND THE DESTINATION

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

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

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

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

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

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

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

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

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

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

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

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BEL ‘TO GO’ LAUNCHES AT BEL CAFE

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

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

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

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

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

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

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LA STELLA: 2009 FORTISSIMO IS HERE

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

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

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

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

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

How to order:

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

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

click here to order

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

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

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

$99 per person exclusive of taxes and gratuities

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

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

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

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

CRU Restaurant
1459 West Broadway, Vancouver

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

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

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

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

Royal Miyagi oyster four way mignonette

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

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

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

Chocolate orange fondant
Beer Pairing – King Heffy

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

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SEASONS IN THE PARK WINEBAR TASTING: FRENCH WINES FOR SPRING

Tuesday, April 10th
6:00pm – 7:30pm

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

$25 per person
Not including taxes & gratuity

For tickets and more information
please contact Seasons in the Park

604.874.8008
seasonsevents@vancouverdine.com

We look forward to sipping with you!

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FIRST ANNUAL VANCOUVER INTERNATIONAL TEQUILA EXPO

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

VITE schedule

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

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

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

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

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

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

For more info, visit: www.vancouvertequilaexpo.com

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

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

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

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

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

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

March PR Waves

Editor — Tue, 13 Mar 2012 08:00:19 +0000

(Image by: Roger McLassus)

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

AWARD WINNING VANCOUVER RESTAURANT ON THE MOVE!

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

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

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

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

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

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

Stay tuned for the grand reopening of Cobre Restaurant!

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

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

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

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

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ENJOY LIVE JAZZ EVERY WEDNESDAY NIGHT AT UVA THROUGHOUT MARCH

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

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

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

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

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

There is no cover charge for Jazz Wednesdays at UVA.

For more info, visit: uvawinebar.ca

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JOUR DU MACARON @ THIERRY

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

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

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

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

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

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

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

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LE VIEUX PIN RELEASES 2ND VINTAGE OF SYRAH AND VIOGNIER

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

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

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

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

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THE RETURN OF GLOWBAL COLLECTION’S PASSPORT PROGRAM

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

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

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

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

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

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

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

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

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

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

And much, much more!

Stay tuned to the blog for all the details!

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

For more info, visit: glowbalgroup.com

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HAWKSWORTH EMBARKS ON HONG KONG CULINARY ADVENTURE

with prestigious invitation to cook at acclaimed SEVVA restaurant

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

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

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

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

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

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

For more info, visit: hawksworthrestaurant.com

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MARKET BY JEAN-GEORGES PRESENTS RETURN OF THE MARTINI

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

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

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

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

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

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

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

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

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

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EVERY DAY IS DATE NIGHT AT RESTAURANT 62

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

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

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

Date Night Menu
(changes monthly)

Appetizers

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

Entrees

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

Dessert

Chai scented creme brule

$25 per person

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

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

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

restaurant62.ca

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SPECIAL EVENTS FOR MARCH AT LEGACY LIQUOR

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

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

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

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

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

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

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

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

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

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

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

For more info, visit: legacyliquorstore.com

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BITTERED SLING BISTRO: HENDRICK’S GIN

The concept of cocktail and food pairings has become extremely popular, and since 2010, Lauren Mote’s original “Cocktail Kitchen” competition at The Refinery produced energetic statistics: 168 original cocktails produced, 56 bartenders invited, 224 bottles of spirits poured, 14 different sponsors. This city’s brightest bartenders – a collaboration of seasoned veterans and young apprentices – took their place behind the wood and produced magic for 1680 total guests in 14 months. We are proud to re-introduce you to “Bittered Sling Bistro” – a bi-weekly food and cocktail pairing competition using a special featured spirit(s) that is dedicated to pushing the boundaries of cocktail craft presented at the beautiful Legacy Liquor Store in Olympic Village.

The evening starts in the gorgeous foyer of Legacy Liquor Store with a cocktail and paired hors d’oeuvres reception hosted by Kale & Nori’s Lauren Mote and Chef Jonathan Chovancek. The vaulted ceilings, spirit displays and living wall create a dynamic setting for this delicious affair. Guests are guided though an interactive tasting, led by the guest bartender, right at the harvest table. The rest of the evening is rather indulgent. Chovancek plates a seasonal three course menu that has been inspired by the feature spirit’s wide range of notes and character. Each course is accompanied by an expertly paired cocktail by the guest bartender. Following the dinner, guests will be invited to rate the bartender’s presentation and pairing skills. The two top scoring bartenders at the end of the program will compete for a grand prize. This six month program offers 6 veteran and 6 apprentice bartenders their chance to promote their style and character in an superbly interactive way.

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

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

About Bittered Sling Bistro
Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Wednesdays, bi-weekly
Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity)

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

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

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

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

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

Dessert:
Preserved wild elderberry curd cake, smokey white chocolate

**Vegan option available, but must be booked at the time of ticket purchase

Schedule – Spirit and host bartender schedule will be online through Kale & Nori and the Legacy Liquor Store events page. This program runs from November – April 2012 twice monthly on Wednesdays

Prizes – each host bartender receives a prize to participate; each host bartender is eligible to win one of two spots in the finals (one night), May 2012. Grand prize for winning host bartender will be announced in April 2012.

Tickets to purchase: click here

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BC SOURCED INGREDIENTS BRING WOODLAND SMOKEHOUSE AND COMMISSARY TO LIFE

a new venture from award winning Vancouver restaurateurs

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

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

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

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

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

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

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

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HAPA IZAKAYA OPENS IN COAL HARBOUR

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Oakwood Canadian Bistro serves fresh, honest food in a casual neighbourhood environment. This modest Kitsilano room encourages diners to gather around the central communal table with old and new friends, sip BC craft beers and linger over one of Chef Michael Robbins’ seasonally driven dishes. The restaurant is open Tuesday to Sunday from 5pm to late (1am on weekdays, 2am on weekends) and open for brunch on Saturday/Sunday from 10am to 3pm.

The Oakwood Canadian Bistro is located at 2741 West 4th Avenue in Vancouver, BC. For more information, please call 604.558.1965. Visit www.theoakwood.ca, and find them on Facebook: OakwoodCanadianBistro and Twitter: @theoakwoodkits.

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TOP TABLE’S WINE LISTS AWARDED

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

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

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

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

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

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

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

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

For more info, visit: toptable.ca

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BCHF SUPPORTS VICTORIA HOSPITALITY EMPLOYEE FUNDRAISER

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

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

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

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

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

The Reef Restaurant
533 Yates Street, Victoria

Tickets $40

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

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

Late Winter PR

Editor — Mon, 20 Feb 2012 01:19:18 +0000

It’s showtime at Society – Movie nights starting March 7; Culinary takes centre stage at Mission Hill Family Estate this spring; An afternoon gathering of bearded gentlemen at Pourhouse; Meet the Vinestars of the Wine World; Chef Rob Feenie takes the silver at Gold Medal Plates; Big Lou’s celebrates Best of the City win with new promotions; Upcoming events at Legacy Liquor Store; Hamilton Street Grill Oscar Party; Chef Ned Bell keynote speaker at speed-dating event for farmers & chefs

IT’S SHOWTIME AT SOCIETY

Starting March 7, enjoy once-a-month movie nights at Yaletown’s coolest dining lounge

Vancouver, BC (February, 2012): On Wednesday, March 7, SOCIETY Dining Lounge will kick off its monthly movie night with the hilarious comedy, Bridesmaids. This fresh, monthly promo offers guests the opportunity to catch a flick in SOCIETY’s fun and flirty upper-level lounge space, while enjoying tempting food and drinks.

Chef Alfred Contiga has designed a fun menu packed with delicious goodies including $5 snacks like Buffalo Chicken Wings and Popcorn Shrimp. Pizza and Pasta options are available at $8 a pop, including hearty options such as Rigatoni Pomodoro and Wild Mushroom Pizza. Popcorn is FREE, but guests can choose to add on tasty flavourings – truffle, parmesan or Cajun – for just $1.

Night Rider, Angry Ape, and Ticket to Paradise could be mistaken for off-colour movie titles, but they are in fact SOCIETY’s best-selling boozy milkshakes, the perfect accompaniment to the on-screen action.

Movie Nights at SOCIETY happen the first Wednesday of every month. The show will commence at 7 pm sharp. To learn more about SOCIETY Dining Lounge, visit: glowbalgroup.com/society.

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CULINARY TAKES CENTRE STAGE AT MISSION HILL FAMILY ESTATE THIS SPRING

Epicurean dinners highlight best of the season and puts the spotlight on celebrated Calgary chefs

West Kelowna, British Columbia (February, 2012) – The Okanagan Spring Wine Festival (May 4 – 13) is a time to savour the season and the region. Executive Winery Chef Matthew Batey is preparing for spring at The Terrace Restaurant (opening May 11) with five-course dinners, five-star dishes and special guest chefs from Calgary.

Spring Epicurean Dinner with CHARCUT Chefs
Saturday May 5 @ 6:30 pm
Executive Winery Chef Matthew Batey welcomes ‘Top Chef Canada’ Finalist Connie DeSousa and Chef John Jackson, co-owners and co-chefs of Calgary’s acclaimed CHARCUT Roast House to Mission Hill Family Estate for a spring menu and evening not to be missed. Some of Western Canada’s most exciting chefs – young, boundary pushers — create locally-inspired cuisine within the Okanagan’s most elegant setting.

“DeSousa and Jackson are stirring the Calgary culinary scene with their evolutionary approach to simple ingredients,” says Batey. “I look forward to welcoming them as fellow chefs and friends to our remarkable restaurant and winery and to blending our talents at this celebration of Spring through food and wine.”

Five courses will be paired with Mission Hill Family Estate wines. $149 (plus tax & gratuity.) Visit missionhillwinery.com/spring or call 250.768.6483 to reserve.

Fresh Tastes of Spring Culinary Theatre Dinner
Wednesday, May 9 @ 6:30 pm
Executive Winery Chef Matthew Batey is anticipating the opportunity to unveil new seasonal dishes at the Okanagan Valley’s sole, interactive culinary theatre. An ultimate dining experience, a state of the art culinary theatre allows guests a front row seat into the dining room. Watch as Chef Batey and his team create dishes that will make your mouth water with anticipation.

Five courses paired with Mission Hill Family Estate wines. $ 139 (plus tax & gratuity.) This intimate event – for just 24 guests – requires early bookings. Visit missionhillwinery.com/spring or call 250.768.6483 to reserve.

About Mission Hill Family Estate
Mission Hill Family Estate is world renowned for its award winning wines, stunning setting and Terrace Restaurant. Honoured as one of the ‘Top Five Winery Restaurants in the World’ by Travel + Leisure magazine, the restaurant and epicurean program is led by Executive Winery Chef Matthew Batey and Chef of The Terrace Chris Stewart. Majestic mountains, scenic lakes and lush orchards encase the winery’s dramatic architecture and culminate in a setting that celebrates wine, food and the arts. With sustainable practices that ensure care for the environment, and a timelessness that respects the von Mandl family’s European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery. For more information visit missionhillwinery.com. Twitter @MissionHillWine and Facebook.com/MissionHillWine.

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AN AFTERNOON GATHERING OF BEARDED GENTLEMEN AT POURHOUSE

“There is always a period when a man with a beard shaves it off. This period does not last. He returns headlong to his beard.” Jean Cocteau

“He that hath a beard is more than a youth, and he that hath no beard is less than a man.” William Shakespeare

Vancouver, BC (for immediate release) Beard appreciation has become a passion for a few of us at Pourhouse. Though few in numbers, our influence is strong. I canʼt help but wonder if perhaps the beard has something to do with that?

In any case, on the last Monday of every month we have decided to invite our bearded comrades to gather with us and just ʻbeʼ. Starting February 27, from 4pm – 7pm, Pourhouse will host An Afternoon Gathering of Bearded Gentlemen. Our Chef will prepare delicious beard friendly snacks (on the house) and our sophisticated bearded bartender will be at your command. Enjoy the company of other bewhiskered chaps. There will be discussions on the benefits of beards, beard maintenance, bearded ladies, as well as other beard and non-beard related gentlemanly topics of conversation. Come enjoy an afternoon of nosh and libations with other men that share your values … men that just want to be men.

STATEMENT OF BELIEFS
WE BELIEVE in beards WE BELIEVE you should have a beard. If you are a lady, you are excluded WE BELIEVE that men were created to have beards WE BELIEVE that if your man has no beard, he should not be your man WE BELIEVE in beards http://www.beardnation.com/?page_id=17

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VINESTARS OF WINE COMING TO VANCOUVER FOR 34TH ANNUAL PLAYHOUSE WINE FESTIVAL

Meet the industry’s top international trendsetters and principal vintners

Vancouver, BC, February 7th, 2012 – The Vancouver Playhouse International Wine Festival will welcome some of the most progressive winemakers and winery leaders in the world from February 27th to March 4th. Whether pouring tableside at the International Festival Tasting or hosting dinners and seminars, these vin-pioneers are set to satisfy curious neophytes and seasoned oenophiles with personal, one-on-one meet and greets. Appearances from the following wine world celebrities are just a few reasons to partake in the weeklong festivities.

EDUARDO CHADWICK, PRESIDENT, VIÑA ERRÁZURIZ
Chilean wine pioneer and president and owner of Viña Errázuriz in Chile’s Aconcagua region, Eduardo Chadwick was inspired by some of the world’s top wine regions on his quest to produce greater expressions of Chile’s terroir. In July 2005, Decanter magazine recognized Eduardo among the 50 most influential personalities of the wine industry and Viña Errázuriz was described as the quality benchmark from Chile. Eduardo is now the sixth generation to own and run Viña Errázuriz. One of Chadwick’s most historic moments took place in Berlin, January 2004. As part of a blind tasting of first growth wines from French and Italian classic appellations with the best of Errázuriz wines, Eduardo presented his 2000 and 2001 icon wines Viñedo Chadwick, Seña and Don Maximiano Founder’s Reserve. The three wines eclipsed famous houses such as Château Lafite, Château Margaux, Château Latour and Italian cult wines Tignanello, Sassicaia, Solaia and Guado al Tasso. Viñedo Chadwick 2000 and Seña 2001 were placed first and second respectively in what Jancis Robinson recognized as a milestone for the Chilean wine industry, now known as the “Berlin Tasting”.

Meet Eduardo at “Chadwick’s Iconic Quest”, Thursday, March 1st, 2012 http://bit.ly/z15lyU
and at “The Next Star Grape: Syrah”, Friday, March 2nd, 2012 http://bit.ly/wIqVQx

ALVARO ESPINOZA, WINEMAKER, EMILIANA VINEYARDS
Alvaro is a true pioneer and one of Chile’s most widely recognized winemakers. He apprenticed with the Fetzer winemaking family (Fetzer and Bonterra labels) in Mendocino County, the largest organic grape grower in California. Alvaro believes that growing grapes in a natural way produces higher quality fruit and thus better wine. With no unnatural intervention, he says, the Emiliana organic wines labeled “Natura,” respect the conditions of the soils and reflect the terroir where they are grown.

Meet Alvaro at “Excellence of Nature”, Monday, February 27th, 2012 http://bit.ly/wYtRZS
and at “The Next Star Grape: Syrah”, Friday, March 2nd, 2012 http://bit.ly/wIqVQx

CHUCK WAGNER, OWNER AND WINEMAKER, CAYMUS VINEYARDS
At the 2007 Wine Experience hosted by Wine Spectator magazine, Chuck received the Distinguished Service Award given to individuals who have made significant and long-lasting contributions to the wine industry. Luminaries such as Robert Mondavi, Angelo Gaja, Julia Child, Emeril Lagasse, Bob Trinchero, Piero Antinori, and Philippine de Rothschild have also received this honor. In 2006, Wine Spectator magazine rated Caymus Vineyards Special Selection as the Napa Valley’s best Cabernet Sauvignon – having the highest average score of 94.6 since the 1990 vintage. Chuck and his late father, Charlie, shaped the reputation of Caymus by always keeping the focus on quality – in both the vineyard and winery. Caymus continues to be a hands-on, family-owned and operated winery situated in the heart of the Napa Valley.

Meet Chuck at “Caymus Vertical Tasting”, Wednesday, February 29th, 2012 http://bit.ly/xBVeVy

NATHALIE BONHOMME, PROPRIETOR/WINEMAKER, LES VINS BONHOMME
Nathalie Bonhomme brings to the festival a vast knowledge of Spanish wines from the perspective of an ex-pat Canadian. Under the kind tutoring of winemakers Rafael Cambra in Valencia and Miguel Gil in Jumilla she has begun making her own wine. Her “El Bonhomme” is on the Quebec and British Columbia markets and “El Petit Bonhomme” in British Columbia, Alberta, Saskatchewan, Quebec and, soon to be, Ontario. Nathalie lives in Alfaz de Pi, situated on Spain’s Mediterranean coast, with her husband and youngest daughter.

Meet Nathalie at the International Festival Tasting on Thursday, Friday or Saturday night, March 1st, 2nd and 3rd, 2012 http://bit.ly/vy4y16
and at “Diva(s) at the Met”, Wednesday, February 29th, 2012. http://bit.ly/wMjVUB

ANDRÉS ILABACA, WINEMAKER, SANTA RITA
Since 1996 Andrés has held the position of one of two chief winemakers at Santa Rita. Andrés prefers wines that are succulent and complex with ripe fruit flavours and a mineral complexity. During his tenure, Santa Rita has developed their own proprietary canopy management program to reflect the region’s unique weather and soils. His Santa Rita Pehuén 2007 was recently awarded 91 points in the 2011 Wine Spectator awards.

Meet Andrés at “Celebrate Casa Real”, Friday, March 2nd, 2012. http://bit.ly/zA954f

ANNETTE BERGEVIN, OWNER/PROPRIETOR, BERGEVIN LANE
A fifth-generation Walla Walla native, co-founding Bergevin Lane Vineyards in 2002 was the fulfillment of a long-time dream for Annette, one that started with her father. The Bergevin Lane vision is to create wines with elegance and style that reflect the unique terroir attributes of Washington State and maintain the integrity of each varietal characteristic. It’s an ambitious goal that has been consistently rewarded with high scores, critical praise, and a passionate growing group of wine club members.

Meet Annette at “Diva(s) at the Met”, Wednesday, February 29th, 2012. Learn more: http://bit.ly/wMjVUB

ABOUT THE PLAYHOUSE WINE FESTIVAL
The Vancouver Playhouse International Wine Festival, Canada’s premier wine show, will run from February 27th to March 4th, 2012. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. In 2012, the Theme Region will be Chile and the Global Focus, Cabernet(s). The Festival features a week of special events including the Bacchanalia Gala Dinner + Auction, wine seminars, wine minglers, winery dinners, and lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and Festival partners; and raise funds for the Vancouver Playhouse Theatre Company. Since its inception in 1979, the Festival has raised over $7.5 million to enable Western Canada’s leading theatre company to mount 229 productions and develop extensive community outreach and educational programs. Learn more at www.playhousewinefest.com

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CHEF ROB FEENIE TAKES THE SILVER TITLE AT GOLD MEDAL PLATES WITH HAYWIRE

BC’s own Chef Rob Feenie (Cactus Restaurants Ltd.) won silver at the national Gold Medal Plates competition. Chef Feenie selected Haywire Winery’s Pinot Noir to pair with his dish at the Canadian Culinary Championship’s grand finale.

Chef Rob Feenie, food concept architect for Cactus Restaurants Ltd., captured a national silver medal when he and his team created a Fraser Valley rabbit duo – a rabbit bacon presse, with foie gras boudin, brown butter carrot puree and black truffle jus, accompanied by Haywire’s Pinot Noir at the Canadian Culinary Championships grand finale event for the Gold Medal Plates national competition. As the only competing chef from BC and paired with a BC winery, Chef Feenie took home the silver medal in front of the home crowd on Saturday night. The team from Haywire is especially proud: Chef Feenie also chose Haywire’s Pinot Gris for his dish at the Vancouver Gold Medal Plates competition last fall, where he captured the gold medal.

After nine competitions across the country, the winning chef from each of the nine cities met at the national competition. The winner of the gold and the Canadian Culinary Champion was chef Marc Lepine of Atelier Restaurant in Ottawa.

Winery owner Christine Coletta was “so proud to see Rob Feenie win the silver.” She notes, “it was great to see culinary talent from across Canada in the Okanagan, and to have our Okanagan wine be part of the silver medal win at home was priceless.”

About Haywire:
Haywire is made in Summerland, BC, at Okanagan Crush Pad, where owners Christine Coletta and Steve Lornie established Switchback Vineyard in 2006 and opened the winery in 2011. The wine is the first release from Okanagan Crush Pad wines made by Michael Bartier and consulting Italian viticulturist Alberto Antonini. For more information, visit www.okanagancrushpad.com.

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BIG LOU’S CELEBRATES ‘BEST OF THE CITY’ WIN WITH NEW PROMOTIONS

Thanks to customers with Strathcona Sundays and Wildcard Weekdays

Big Lou’s Butcher Shop recently celebrated one great year in business in Vancouver’s East Side. Since opening, Big Lou’s has worked hard to build a following for its wide selection of ethically and sustainably raised meats, custom craft butchering and delicious deli sandwiches.

Recently, year two for Big Lou’s got off to a superb start with the arrival of a envelope from WEVancouver (formerly the Westender) which contained the Gold Medal for Best Butcher in the 15th Annual Best of Vancouver Awards. First place!

“We’re incredibly proud to win this award after only one year in business,” said Big Lou’s Butcher Shop partner Allan Bosomworth. “We want to say thanks to everyone who’s stopped by during our first year and especially those who took time to vote for us in the Best of Vancouver Awards.”

To thank customers for the great first year and the votes which propelled Big Lou’s to the Gold Medal, Big Lou’s Butcher Shop is launching two weekly customer appreciation days: Strathcona Sundays and Wildcard Weekdays.

Strathcona Sundays offers locals and neighbours a 10% weekly discount on all purchases over $20 (not including sandwiches) just by showing their local ID at the cash register. It’s a little extra thanks to local customers whether they’re picking something up for the Sunday dinner table or getting a head start on the week’s lunches.

As the name implies, Wildcard Weekdays will be a little more unpredictable than the Sunday special as each week we’ll announce a deal via Facebook or Twitter. One week it could be a flat percentage off, the next a discount on a specific item. Make sure to follow our social media to get news of the weekly deals. encourage friends to watch for the weekly deals.

Big Lou’s Butcher Shop is located at 269 Powell Street. To find out more about the full range of products and services like butchery classes, private bouchery dining in the shop, catering and more, visit www.biglousbutchershop.com or call 604-566-9229.

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UCOMING EVENTS AT LEGACY LIQUOR STORE

VODKA BLIND TASTING SEMINAR PART 1
Wednesday, 7 to 9 pm Feb 22, 2012

$25/ticket, 36 tickets available
Are all vodkas alike? What could possibly be the difference? Let us show you in the first part of this blind tasting seminar series. Over the next 3 months we will review and taste vodka’s with different bases, flavour profile, price point and origin. Legacy has the largest vodka selection in Vancouver so let us help you discover your new favourite one.

ZUBROWKA BISON GRASS VODKA & KALE & NORI PRESENT:
BITTERED SLING BISTRO
Wednesday, 7:00pm – 9:30pm Feb 29, 2012
Feb 29th Guest Bartender: Gerry Jobe, Raudz Regional Table (Kelowna)
$60/ticket which includes gratuity and HST – 32 tickets available

We are proud to introduce you to “Bittered Sling Bistro” – a bi-monthly food and cocktail pairing competition dedicated to pushing the boundaries of cocktail craft.
Click Here to View the Menu

For more info, visit: legacyliquorstore.com

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HAMILTON STREET GRILL IS HOSTING A 2012 OSCAR PARTY!

On Sunday, February 26th enjoy a fun night of Academy Awards festivities at Yaletown’s Hamilton Street Grill. Indulge in gourmet popcorn, classic retro canapés and cocktails as you take in the red carpet and the awards ceremony on large flat screens. Book a table for all your friends, mix and mingle with others or sit at the bar. Prizes, games and contests will fill in the commercials, and for those who like to dress up, there’s a prize for best Hollywood costume.

Hamilton Street Grill Oscar Party, Sunday February 26th
4pm – 6pm – $20 per person

$20 per person includes a ballot*, with a chance to win prizes, an Oscar night “Golden Cocktail”( image & recipe available ), light canapés and your own bag of house popped gourmet popcorn.

4pm on – Come early and fill in your ballot during the red carpet walk. Prizes for most correct “and the Oscar goes to”; dark horse winners; best costume and a special category for Canadian Oscar winners will be awarded throughout the night as well as posted on our Facebook page.

5pm on – The grill is on and tonight’s special is Steak Oscar! Certified Angus Beef topped with fresh crab meat, asparagus and covered with béarnaise sauce or choose from a complete menu selection of appetizers, grilled fish and steak dishes.

*Ballot to be filled in prior to first awards category at approximately 5:30pm

Reserve your Oscar party table by calling 604-331-1511 or reserve on line at www.hamiltonstreetgrill.com

Hamilton Street Grill
1009 Hamilton Street
Vancouver, BC
info@hamiltonstreetgrill.com
www.hamiltonstreetgrill.com
Lunch: Monday – Friday 11:30 am – 2:30 pm
Dinner: seven nights at 5:00 pm
Transit stop – Canada Line – Yaletown

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EXECUTIVE CHEF NED BELL IS KEYNOTE SPEAKER AT SPEED-DATING EVENT FOR FARMERS & CHEFS

Tuesday, February 14, 2012 (Vancouver, BC) – Local food businesses in Metro Vancouver and the Fraser Valley are signing up to Meet Your Maker where local food producers and local food buyers meet, get business and grow. Scheduled for Monday February 27 at the Croatian Cultural Centre in Vancouver, this local event is modeled after Portland, Oregon’s very successful ‘Farmer-Chef Connection.’

This year, keynote speakers will include a local farmer and a local chef. Jerry Gelderman from Gelderman Farms provides sustainably raised, quality pork products sold at farmers’ markets, various Fraser Valley stores, and their own online store. Gelderman also sells to select chefs. Four Seasons Hotel Executive Chef Ned Bell is a keen supporter of fresh, local ingredients. Bell also has a keen sense of support for community and was instrumental in urging FarmFolk CityFolk to bring their annual fundraiser, Feast of Fields, to the Okanagan region where Bell co-owns Cabana Bar & Grille in Kelowna. Now in Vancouver, Bell is interested in learning more about Vancouver’s proposed food hub, New City Market.

“These people are passionate about local food and Meet Your Maker is where that passion really comes alive. It’s a long-term investment in our food future,” says FarmFolk’s Bonita Magee, “and if Vancouver wants to be the greenest city by 2020, we’re going to have to increase local food production.” Sponsored by Vancity and Canadian Linen & Uniform, the event is co-organized by FarmFolk CityFolk and Local Food First. Tara McDonald, Executive Director of the Vancouver Farmers Markets and Local Food First committee lead, adds “Meet Your Maker provides a great opportunity for small businesses to connect with suppliers, gain access to niche products, and scale up their businesses by going local.” She knows all about demand as she has seen Vancouver’s farmers’ markets grow in the city.

Suzanne Fielden, co-owner of Rocky Mountain Flatbread Company in Vancouver says “Meet Your Maker is a much needed event that allows restauranteurs to meet urban and rural local farmers face-to-face and chat (a very difficult thing for busy farmers & restauranteurs.) The result is more local food featured on local restaurant menus and long-term relationships with farmers to buy their beautiful and delicious produce. A must go event.”

Likewise, the event has been beneficial for farmers, too, including Nicola von Rosen and Dennis Clausen from Outlawmeats in Clinton, BC. “Thanks to Meet Your Maker, we are now exclusively selling our lamb at Whole Foods Markets in Vancouver. I loved the casual and fun atmosphere at the event. I love how supportive our city folk are of our farming folk. The moral support is a tremendous boost when the day to day burdens of trying to make a living farming are overwhelming. I love how I attended Meet Your Maker just out of curiosity but was gifted with an unexpected wonderful new relationship with the Forager for Whole Foods Market, Denise Breyley.”

This year, organizers have a new speed-dating format that will enable participants to connect with those they really need to connect with. Last year, the event generated more than $268,000 in business, and it’s growing. This year, organizers are urging more local chefs to come to Meet Your Maker and make new connections. Businesses interested in attending can find more information and a registration link at www.getlocalbc.org.

Winter PR Cocktail

Editor — Fri, 03 Feb 2012 09:49:49 +0000

SOCIETY set to host “Pink Shirt Day” anti-bullying luncheon; Haywire: Will the home team take the gold medal?; Blue Water Cafe’s 8th Annual Unsung Heroes Festival; Get to know Quails’ Gate Winery at CRU dinner; Hawksworth Restaurant celebrates the return of Tales of the Cocktail; Kale and Nori present: La Belle Epoque Dinner at Legacy Liquor Store; Bittered Sling Bistro – February 2012 Zubrowka; Mission Hill Family Estate crowned ‘Canadian Wine Producer of the Year’ at the 2011 IWS competition; Special events for February at Legacy Liquor Store; Invite Big Lou to your Superbowl Party this year; Peckinpah Superbowl Solutions; Red Card Sports Bar is the only place to be on Super Bowl Sunday; Dine Out 2012 and Superbowl party at The Oakwood Canadian Bistro; Pink Elephant extends $18 Dine Out Vancouver menu until February 29; Celebrate Valentine’s at YEW; Invest in LFNG Portfolio 2010; Burrowing Owl Estate Winery raises over $400,000 for feathered friends & The Land Conservancy

SOCIETY SET TO HOST “PINK SHIRT DAY” ANTI-BULLYING LUNCHEON, FEBRUARY 24

Vancouver, BC (February, 2012): On Friday, February 24, join CKNW Orphans’ Fund to acknowledge ‘Pink Shirt Day’ at an anti-bullying luncheon for ladies at SOCIETY Dining Lounge. Under the restaurant’s bright pink Murano glass chandeliers, the pink-themed luncheon will feature a delicious menu, SOCIETY’s cotton candy cocktails, door prizes, a silent auction and a lovely little take-away signature ‘Pink Shirt Day’ cupcake.

The afternoon will be emceed by local media personality, Fiona Forbes from Shaw TV’s Urban Rush. Join Karen Khunkhun from CFOX Radio, Jen Schaeffers from CKNW Orphans’ Fund, Shannon Bosa Yacoub from The GLOWBAL COLLECTION and other notable Vancouver women for a wonderful afternoon in support of a very worthy cause. Proceeds raised from the luncheon will benefit the CKNW Orphans’ Fund in support of the Boys & Girls Club anti-bullying programs.

For more information about the CKNW Orphans’ Fund, visit: cknworphansfund.com/

Tickets for the luncheon are available for $25 per person and must be purchased in advance.
To secure a ticket online, visit: eventbrite.com/

Details:
“Pink Shirt Day” Anti-Bullying Luncheon at SOCIETY

Friday, February 24
12:00-2:00pm

SOCIETY
1257 Hamilton Street
Yaletown, Vancouver

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WILL THE HOME TEAM TAKE THE GOLD MEDAL?

At November’s Gold Medal Plates competition in Vancouver, Chef Feenie, food concept architect for Cactus Restaurants, won Gold with his rabbit leg confit paired to Haywire Clone 52 Switchback Pinot Gris. Now, Chef Feenie is preparing for the national competition. As the only competing chef from BC paired with a BC winery, Feenie is hoping for a win for the home crowd.

L-R: Vancouver Bronze Medallist Joël Watanabe of Bao Bei Chinese Brasserie, Vancouver Gold Medallist Rob Feenie of Cactus Club Restaurants, and Vancouver Silver Medallist Dale McKay of Ensemble Restaurant. Photo credit Gold Medal Plates.

Taking place in Kelowna, BC on February 10 and 11, the Gold Medal Plates national competition will reach new heights. After nine competitions across the country, the winning chef from each of the nine cities will head to the finale. While the dishes will only be revealed at the competition, Okanagan Crush Pad’s Haywire Pinot Noir is Feenie’s wine pairing choice. The final competition includes a mystery wine pairing, a black box competition with a secret ingredient, and the finale cook off where the chefs will create their piece de resistance in the battle for culinary glory.

Haywire winery’s owner has her fingers crossed: “We are just thrilled to be selected for this journey with Rob,” says Christine Coletta. “We wish Chef Feenie and his team the best from all of us at the winery, and we will be there rooting for him!”

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BLUE WATER CAFE’S 8TH ANNUAL UNSUNG HEROES FESTIVAL

February 1 – 29, 2012

Vancouver, B.C. (February, 2012) – Executive Chef Frank Pabst’s eighth annual Unsung Heroes Festival takes pride of place at Vancouver’s multiple award-winning Blue Water Cafe throughout the month of February.

Chef Pabst, who has won many culinary distinctions, has long been a champion of the sustainable fisheries movement. He created the Unsung Heroes Festival specifically to draw attention to the diversity of formerly under-utilized species. His concept is simple: Avoid species that are over-fished, or fished in ways that damage ocean beds or cause unnecessary by-catch, by introducing diners to new experiences and flavours using species found in abundance.

Since then, the Festival has become ‘wildly popular’ at Blue Water Cafe, as avid diners seek out new dishes, as well as returning favourites from Unsung Heroes past.

“Eight years ago, this was quite a radical concept,” Pabst says. “But now our guests are well-informed as to just how delicious and nutritional some of these lesser-known seafoods can be. I’m delighted that we’ve been able to introduce them into the mainstream.”

Again this year, 10% of proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program, of which Blue Water Cafe is a founding member.

Unsung Heroes Menu

recommended as sharing plates for the table

Jellyfish
stir fried with pork jowl, lotus root, chili and green onions
hoisin sauce and pea shoot salad 10.50

Periwinkles
sea snails poached in a kombu seaweed broth
served chilled in their shells, nori shoyu vinaigrette 9.50

Herring
celery salad with preserved watermelon, walnuts, fuji apples, watercress 9.50

Herring Roe
taramasalata with herring roe, grilled flat bread, citrus marinated olives 10.50

Seaweed
kaiso sunomono, mixed seaweed salad with tosa-zu sauce and ginger 7.50

Anchovy
marinated white anchovies, pearl barley, cilantro chimichurri
parmesan, romaine lettuce 9.50

Geoduck
mirugai sashimi with karashi sumiso 15.50

Sea Cucumber
smoked potato and shiitake mushroom chowder
with sautéed sea cucumber and grilled scallions 10.50

Mackerel
broiled with sesame seeds, pickled sunchokes
kabayaki sauce with orange and long pepper 9.50

Octopus
charred octopus, swiss chard, chorizo, white bean purée, romesco sauce 11.50

Sardine
pan fried in a blanket
stuffed with pine nut gremolata, broccolini, harissa sauce 9.50

Red Sea Urchin
red sea urchin trifle, avocado cream, nori seaweed nest, yuzu sake purée
peruvian gooseberries, ponzu jelly 12.50

For more info, visit: bluewatercafe.net

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GET TO KNOW QUAILS’ GATE WINERY AT CRU DINNER

February, 2011 (Vancouver, BC) – On Sunday February 26, 2012 CRU Restaurant will host a special dinner featuring the wines of Quails’ Gate Winery.

The event will allow guests to taste wines from one of BC’s hottest wineries with a four-course menu designed by one of Vancouver’s culinary stars, Executive Chef Alana Peckham. Winemaker Grant Stanley will attend the event at CRU to share his personal insights into what makes the winery so special.

The four-course dinner plus wines is only $98 per person, including tax and gratuity. Tickets are available at www.cru.ca or by phone at 604-677-4111.

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HAWKSWORTH RESTAURANT CELEBRATES THE RETURN OF TALES OF THE COCKTAIL

A Spirited Dinner – Monday, February 13th at 7pm

Vancouver, B.C., (January 30, 2012) – Hawksworth Restaurant is proud to announce A Spirited Dinner in honor of the Tales of the Cocktail’s highly anticipated return to Vancouver, for a second consecutive year. Chef David Hawksworth and his talented culinary team will prepare a southern-themed dinner to be paired cocktails featuring the Sazerac portfolio of rye and bourbon whiskeys.

Bar & Lounge Manager Brad Stanton has designed five creative cocktails to be paired with Chef David Hawksworth’s delicious canapé reception and a Creole-inspired, four course menu – a showcase of flavours from Cajun and barbeque to classic southern comfort cuisine, paired perfectly with Sazerac’s legendary sippers.

“The Sazerac Company boasts an incredible line of fine spirits allowing our team to explore the breadth and diversity with some unique cocktail creations, blended specifically for A Spirited Dinner,” states Brad Stanton. From the four course menu, guests can expect: Cajun fluke sashimi, creole ash, watermelon rind and smoked tomato, also 48hr cola & bourbon braised shortrib, grits, liquorice and puffed sorghum. The whiskeys chosen for the cocktail pairings include: Buffalo Trace, Ridgemont 1792, Eagle Rare 10 year, Blanton’s Gold Label, Sazerac 6 year rye and the legendary Sazerac 18 year rye.

A night for southern belles and esteemed gentlemen alike to mingle, dine, sip and toast to a celebration of the New Orleans cocktail culture, A Spirited Dinner takes place on Monday, February 13th within Hawksworth Restaurant’s heritage and exquisitely restored York Room at 7pm.

Tickets are $125 per person, inclusive of tax and gratuities. To book your place, email sueyen@hawksworthrestaurant.com or call 604-603-3325.

Bios, menu and wine selections available upon request.

For more information on Tales of the Cocktail, visit www.talesofthecocktail.com.

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LA BELLE EPOQUE DINNER

A treat perfect for Valentine’s Day!

Kale & Nori is proud to offer an exclusive opportunity to The Tales of the Cocktail on Tour in Vancouver “Spirited Dinner”.

This amazing cocktail conference is celebrating their second year “on tour” in Vancouver, away from their 10 year home based in New Orleans, LA. For more information visit this site www.talesofthecocktail.com

Kale & Nori is hosting this 5 course, 5 cocktail dinner on February 13 2012 at Legacy Liquor Store. The exciting part about this event is that it will be a blend of writers, bartenders and other cocktail enthusiasts. There are only 15 tickets remaining.

Menu by Chef Jonathan Chovancek and cocktails developed and presented by award-winning Mixologist Lauren Mote, sponsored by Okanagan Spirits and Tales of the Cocktail on Tour in Vancouver.

The “Belle Époque” or “Golden Age” celebrates accomplishments in Western Europe and the United States, profiling technology, medicine, music, fashion and the arts. On this day, we bring back the “Belle Époque”, as it was experienced by the fashionable, the bon vivants and the world, through the Victorian and Edwardian era(s). Era specific innovations are translated through this event, like the “Interpretation of Dreams” by Sigmund Freud (1899), the “Theory of Relativity” by Albert Einstein (1902), primary Aviation interpreted through the Wright Brothers (1903), and “Vaudeville Entertainment” (1880s-1930s) which celebrates American show business in every way – from dance to music to circus to playwright.

An opening reception with passed canapes and welcome cocktail, followed by a seated dinner, each course inspired by the “Golden Age”. There will be a bartender and chef presentation for each course. All servers and bartenders will be in “costume” and character. We will offer a “paybill” like a program for the guests as well. Cocktails inspired by late 19th century and pre-Prohibition, and beautiful foods inspired by the time, the place and the season to compliment. This event will be entertaining, exciting and a little piece of history.’

A little bit about our sponsor, Okanagan Spirits: Exquisite Gin, Whiskey, Fruit Spirits, Grappa, Eau de Vie, Brandies, Absinthe and Aquavit. Made in the Okanagan with 100% natural sources.
- “Interpretation of Dreams” by Sigmund Freud (1899)
*Surrealism
- “Theory of Relativity” by Albert Einstein (1905)
*Mathematical and scientific
- Primary aviation interpreted through the Wright Brothers (1903)
*Innovative, ground breaking
- “Vaudeville Entertainment” (1880s-1930s) which celebrates American show business
*Entertaining, naughty, unexpected, surprising, fun

Passed hors d’oeuvres & opening cocktail presented in the Okanagan Spirits Lounge.

Course 1:
“Dreams” (Sigmund Freud, 1899)
Quince mostarda glazed albacore tuna, spot prawn remoulade, spicy greens, beluga lentil-red laver vinaigrette

Paired with
“Dreams” (Sigmund Freud, 1899)
Inspired by one’s consciousness, and the symbolism of “roses” in one’s dream.

Cocktail – “Rose Nose” – inspired by the Rose cocktail of 1920, Chatham Hotel, Paris. TWG White House Tea infused Dry Vermouth, Poire Williams, Rich Floral Syrup, Rose Dust, Taboo Absinthe

Course 2:
“Aviation” (The Wright Brothers, 1903)
Flying salmon, watch them as they vigorously fly upstream… a uniquely Canadian experience.
Canados and Vancouver Island sea salt cured coho salmon, white soy and wild celery kim chi emulsion

Paired with
“Aviation” (The Wright Brothers, 1903)

The “vieux” or “view” from above – a distinctly Canadian cocktail, using distinctly Canadian ingredients”.
Cocktail- “Vieux Canadien” – inspired by the “Vieux Carre”, 1937, New Orleans.

McLoughlin & Steele Canadian Whiskey, Canados, Canadian “hard spice” Maple “Dram”, Coronation Grape Vermouth, “Bittered Sling” Crabapple Bitters

Course 3:
“Surrealism” (various players, 1920s)
Inspired by the sense of colour, texture, taste, and composition, as interpreted through surprise, unexpected juxtapositions, and non sequitur.

Caramelized squash gnocchi, wild mushrooms, seabuckthorn molten onion cream, fresh horseradish sage brown butter gremolata

Paired with
“Surrealism” (various players, 1920s)
Inspired by the sense of colour, texture, taste, and composition, as interpreted through surprise, unexpected juxtapositions, and non sequitur.

Cocktail – “Cherry Coke” – inspired by the Americano Highball, 1932, Italy.Compromised Cherry Sweet Vermouth, hyper-ludicrous Campari, Champagne-yeast fermented “cola” – based on an “original interpretation”.

Course 4:
“Vaudeville” (various players, 1880s-1930s)
Inspired by tradition, transported to location – a decidedly Vancouver dish, inspired by dynamic French and Creole applications.
Gin-mash marinated wild elk short rib, black garlic bordelaise, Chilliwack corn-blue cheese dumpling

Paired with
“Vaudeville” (various players, 1880s-1930s)
Inspired by tradition, transported to a time and location.
Cocktail – “British Raj” – inspired by the “East India Cocktail”, 1882.Gin, Singapore Breakfast Tea Syrup, “Bittered Sling” Triple-Rainbow Bitters, Blueberry Liqueur, Eucalyptus cordial – barrel aged, New French Oak 30 days.

Course 5:
“Theory of a General Relativity” (Albert Einstein, 1911)
Inspired by a bartender-friendly equation – 1 of sour, 2 of sweet, 3 of strong and 4 of weak.
Taboo Absinthe chocolate, cocoa nibs, puffed quinoa, goats milk caramel, grapefruit meringue and cranberry curd parfait

Paired with
“Theory of a General Relativity” (Albert Einstein, 1911)
Inspired by a bartender-friendly equation – 1 of sour, 2 of sweet, 3 of strong and 4 of weak.

Cocktail – “Mrs. Betty’s Chambermaid” – inspired by the Ladies Punch Club, 1707, St. James, England.
Lemon, Pimento Oleo-Saccharum, Old Italian Prune Eau-de-Vie, Local Aquavit, Lemon Bush Tea – bottle aged, 30 days.

*A modified menu for vegetarian and/or celiac allergy will be available upon request, and must be requested at the time of ticket purchase.

Tickets are $100/person, this includes tax and gratuity.
Reservation Phone Number – 604-331-7900
Online Reservation Booking – CLICK HERE
Monday February 13 2012 7:00pm-10:00pm

For more information on how to purchase tickets for Tales of the Cocktail Vancouver, please visit this link: www.talesofthecocktail.com

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BITTERED SLING BISTRO – FEBRUARY 2012 ZUBROWKA

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

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

February: ZUBROWKA “BISON GRASS” VODKA
February’s Competitors:
Wed February 08 – Jon Richard, The Vancouver Club (apprentice)
Wed February 29 – Gerry Jobe, Raudz Regional Table, Kelowna BC

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

Hors d’Oeuvres
Smoked black pepper Pacific oyster confit, rye crostini and dill
Raw Pacific oyster* and beluga lentil caviar, wild elderberry capers and rosemary

First
Celery and parsnip puree with red lentil fried lamb Khlii, pears and hazelnuts

Principal
Albacore tuna with harissa and pistachio, whole roasted cauliflower, cannellini beans lemon pickle and dandilion greens

Dessert
Chocolate spice ruby beet torte, sheep’s milk panna cotta, salted raw boreal honey, sweet herbs and golden beet-preserved peach sauce

*The Vancouver Coastal Health advisory: “The consumption of RAW oysters poses an increased risk of food borne illness. A cooking step is needed to eliminate potential bacterial or viral contamination”.

**Vegan option available, but must be booked at the time of ticket purchase

Schedule – Spirit and host bartender schedule will be online through Kale & Nori and the Legacy Liquor Store events page. This program runs from November – April 2012 twice monthly on Wednesdays

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MISSION HILL FAMILY ESTATE CROWNED ‘CANADIAN WINE PRODUCER OF THE YEAR’ AT THE 2011 INTERNATIONAL WINE & SPIRIT COMPETITION IN LONDON, UK BY PROPRIETOR OF CHATEAU HAUT-BRION

Prestigious International Award Recognizes Outstanding Quality and Excellence Across Mission Hill’s Portfolio of Fine Wines

West Kelowna, British Columbia (January 24, 2012): Mission Hill Family Estate is the 2011 recipient of the coveted IWSC Trophy as the ‘Canadian Wine Producer of the Year’ at the International Wine & Spirit Competition (IWSC) in London, United Kingdom. The award came as a complete surprise to Mission Hill Proprietor Anthony von Mandl who was presented the award in front of 600 international wine luminaries at the historic Guild Hall in London by this year’s IWSC President, Prince Robert of Luxembourg, Proprietor of Château Haut-Brion in Bordeaux, France.

The award was particularly gratifying to von Mandl who in 2006 was the first Canadian appointed as President of the IWSC. Past Presidents include: Wolf Blass, Robert Mondavi, Baroness Philippine de Rothschild, Marchese Piero Antinori, May-Eliane de Lencquesaing and Sir Anthony Greener.

“Having started back in 1981 with a vision of producing wine that could stand alongside the best in the world, it is almost overwhelming to see this dream has become reality. This award represents a profound achievement for everything our winemaking and vineyard team has accomplished at Mission Hill Family Estate,” said Anthony von Mandl.

The IWSC was founded in 1969 and is the most prestigious competition of its kind in the world. Its aim is to promote the quality and excellence of the world’s best wines, spirits and liqueurs and it is the only international competition to use a rigorous two stage judging process of professional blind tasting followed by an extensive chemical and microbiological analysis.

In addition to the 2011 IWSC Trophy for ‘Canadian Wine Producer of the Year’, Mission Hill Family Estate won 19 individual medals at the IWSC competition, including: Gold Medals for the 2009 Reserve Riesling Icewine, 2005 Select Lot Collection Riesling Icewine and 2009 Reserve Vidal Icewine. A complete listing of awards is available at www.iwsc.net

The IWSC award comes on top of Mission Hill’s recent ‘Winery of the Year’ award at the 2011 InterVin International Wine Awards Competition. Mission Hill was also featured in Wine Spectator magazine with three of the winery’s red wines – 2007 Compendium, 2007 Quatrain and 2007 SLC Syrah – earning scores of 90 points; while its signature Bordeaux-inspired wine, 2007 Oculus, scored 91 points. This is the first time a Canadian winery has ever received 90+ scores for its red wines from this publication.

In 1994, Mission Hill Family Estate won the IWSC Avery Trophy for ‘Best Chardonnay in the World’ for its Grand Reserve Barrel Select Chardonnay. At the time this was the first major international award for Mission Hill and the accolade helped place British Columbia’s Okanagan Valley on the international wine producing map.

About Mission Hill Family Estate
Mission Hill Family Estate is world renowned for its award winning wines, stunning setting and Terrace Restaurant. Honoured as one of the ‘Top Five Winery Restaurants in the World’ by Travel + Leisure magazine, the restaurant and epicurean program is led by our Executive Winery Chef Matthew Batey. Majestic mountains, scenic lakes and lush orchards encase the winery’s dramatic architecture and culminate in a setting that celebrates wine, food and the arts. With sustainable practices that ensure care for the environment, and a timelessness that respects the von Mandl family’s European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery. For more information visit missionhillwinery.com; Twitter @MissionHillWine and Facebook

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SPECIAL EVENTS FOR FEBRUARY AT LEGACY LIQUOR STORE

ZUBROWKA BISON GRASS VODKA & KALE & NORI PRESENT: BITTERED SLING BISTRO
Wednesday, 7:00pm – 9:30pm Feb 8, 2012
Feb 8th Guest Bartender: TBD
$60/ticket which includes gratuity and HST – 30 tickets available

We are proud to introduce you to “Bittered Sling Bistro” – a bi-monthly food and cocktail pairing competition dedicated to pushing the boundaries of cocktail craft.

LA BELLE EPOQUE SPIRITED DINNER
Monday, 7:30 to 10:00 pm Feb 13, 2012
Kale & Nori Present: La Belle Epoque – A Tales of the Cocktail Spirited Dinner

Celebrating the “Golden Age” of innovation, entertainment, education and technological advancement – 5 pillars of history, as interpreted by a Vancouver Chef and Bartender.
$100/ticket – Click Here for Menu and to Purchase Tickets – Vegetarian Option Available

TALES OF THE COCKTAIL
Various Times Feb 12, 2012 – Feb 14, 2012
Venue: Fairmont Pacific Rim, 1038 Canada Place
PURCHASE TICKETS HERE

Tales of the Cocktail® is taking its show on the road once again this February as they return to Vancouver for four days of seminars, tastings, special events and more, each featuring some of the biggest names in mixology from around the world. Join us as we dive deep into the cocktail culture of Vancouver. Taste everything at Legacy as we bring in the exclusive product line up being poured at Tales of the Cocktail.

TASTE OF AFRICA DINNER – PART TWO!
Thursday, 4 to 7 pm Feb 16, 2012

Our Taste of Africa Dinner last year was so popular and sold out so quickly that we had to do it again! Back by demand is Isaac and his wife Becky with their amazing food from Taste of Africa. Paired alongside South African wines, enjoy Sliced yams, Spinach stew
Rice & Beans, and Jollof Rice.
$45/ticket, 36 tickets available

For more info, visit: legacyliquorstore.com

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INVITE BIG LOU TO YOUR SUPERBOWL PARTY THIS YEAR

Superbowl Sunday is one of our favourite days of the year and this year our team has gone all-out year to offer a great new way for you to enjoy the big day with us.

Our Superbowl Feast is a convenient and value-packed way to bring all the great Big Lou’s taste home to your house party. This all-in party pack includes our delicious home made and locally-sourced treats like our burgers, hot dogs, chilli and wings. All this well-rounded party requires is a little heating to be ready to serve to your houseful of football fans.

The Superbowl Feast includes:

2 litre Meat hook chilli
12 Big Lou’s Hot dogs
5 lbs Wings
6 Pemberton Meadows Burgers

The cost of for the standard feast is $120 and we’re also offering a Feast and a Half with a whole bunch more of everything for $185. We’ll be accepting orders up until Saturday February 4th for pickup by 1pm on Superbowl Sunday, February 5th. Call the store at 604-566-9229 or email info@biglousbutchershop.com to order.

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PECKINPAH SUPERBOWL SOLUTIONS

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RED CARD SPORTS BAR IS THE ONLY PLACE TO BE ON SUPER BOWL SUNDAY

Vancouver, BC (February, 2012) — Named by those in the know as the absolute best place to watch a sports event, Red Card is undoubtedly the ‘go to place’ for the Super Bowl this Sunday. With 18 hi-def TV’s, two of which are 106” projectors, you will not miss a single moment of the action, including Madonna’s half time show. And what’s Super Bowl without amazing beer and food specials? All day at Red Card you can enjoy pints of Stanley Park Amber and Pilsner for just $5.00. Lovers of coveted Westcoast IPA Green Flash will be excited to know its back in stock and on tap this weekend at Red Card (one of the few bars in town to have it). And, of course, we will be pouring our very own Red Card Lager specially brewed for us by Sleemans.

In addition to our regular great menu, the Red Card chefs are featuring three Super Bowl specials. Chow down on Red Card Super Bowl chili – 24 hour braised Angus beef with fresh mozzarella for just $13.00. Or get a load of our special Red Card Poutine with Super Bowl Chili Fries consisting of 24 hour braised Angus beef Chili on house cut fries and fresh mozzarella for $10.00 Our specially imported wood burning oven from Italy will be turning out a Super Bowl ‘Touchdown’ Pizza with unique ingredients in honour of the day for $14.00.

Come dressed in your favourite team jersey or shirt and enter to win a $120 gift certificate for the ladies and a football jersey for the guys.

Doors open at 10 a.m. and get ready to party. First come – first served. For large group inquiries or reservations of more than 10 people, please email info@redcardsportsbar.ca. A credit card will be required and restrictions may apply.

For more info, visit: redcardsportsbar.ca

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DINE OUT 2012 AT THE OAKWOOD CANADIAN BISTRO

Only two days remain of Tourism Vancouver’s 2012 Dine Out, coming to a close this Sunday February 5th. Take your Dine Out adventures to Kitsilano’s latest room The Oakwood Canadian Bistro this week, and try their tasty $28, 3-course menu while sipping premiere BC craft beers and hand crafted cocktails.

Appetizer
Roasted potato, pepper and leek soup with garlic foam
Poplar Grove Pinot Gris / Kronenbourg
or
Radiccio salad with honey vinaigrette, goat cheese, candied pecans and bacon lardons
Taltalus Reisling / Monster Merlot
~
Entrée
Braised lamb stew with carrots, brussel sprouts garnished with potato ravioli
Laughing Stock Blind Trust / Monster Merlot
or
Butter poached albacore tuna with tuna confit and herb risotto
Poplar Grove Pinot Gris / Kronenbourg
~
Dessert
Nanaimo bar brulée
Poplar Grove Dessert Wine
or
Beet and carrot cake with blue cheese cream
Poplar Grove Dessert Wine

Book your reservations and view the Oakwood’s special $28 Dine Out menu through the Tourism Vancouver website at www.tourismvancouver.com.

The Oakwood Canadian Bistro serves fresh, honest food in a casual neighbourhood environment. This modest Kitsilano room encourages diners to gather around the central communal table with old and new friends, sip BC craft beers and linger over one of Chef Michael Robbins’ seasonally driven dishes. The restaurant is open Tuesday to Sunday from 5pm to late (1am on weekdays, 2am on weekends) and open for brunch on Saturday/Sunday from 10am to 3pm.
www.oakwood.ca

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SUPERBOWL PARTY AT THE OAKWOOD CANADIAN BISTRO

What :: On Sunday February 5th join Kitsilano’s premiere food and cocktail joint, The Oakwood Canadian Bistro for Super Bowl XLVI. Enjoy pre-game brunch from 10am-3pm amongst old and new friends, and then catch all the Super Bowl action on a big screen HD projector and 5 HD TVs.

When :: Sunday February 5th 2012, 10am to late

Where :: The Oakwood Canadian Bistro, 2741 West 4th Avenue, Vancouver BC

Why :: Guests will enjoy pre-game brunch featuring the famous AAA Burger and fries (or salad) with a BC craft beer for only $15. Draft beer, mimosas and caesar’s on special all day and full menu available from 5pm until late.

How :: For reservations please call 604.558.1965 or visit www.theoakwood.ca.

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PINK ELEPHANT EXTENDS $18 DINE OUT VANCOUVER MENU UNTIL FEBRUARY 29

(Vancouver, BC) February, 2012 – Can’t get enough Dine Out? Neither can Pink. Desmond Chen, president of Thai House Restaurant Group, is pleased to announce that his newest restaurant, Pink Elephant Thai, is extending its popular $18 Dine Out Vancouver menu until February 29.

Pink Elephant Thai’s three-course $18 Dine Menu offers incredible value and several favorite Thai dishes. Guests may select from three appetizers: Alberni Mango Roll, fresh salad roll with mango and tiger prawn; Fish Cakes; or Floating Market, deep-fried spinach with tiger prawn, served with spicy green apple sauce. For entrees, choose from Matsaman Curry, a creamy coconut chicken curry with cashew nuts; or Grilled Free Range Duck Breast with spicy garlic and chili sauce; or traditional Pad Thai. Enjoy Three Princesses for dessert: sweet sticky rice with egg custard, fresh mango and sweet coconut strips.

To complement the menu Jackson Triggs wines are available for $6.50 per glass, and Pink Elephant Thai’s Lychee-tini and Pink Margarita are on special for $5.00.

Pink Elephant Thai is located at 1152 Alberni Street open seven days a week, from 11:30am daily, serving lunch, dinner, cocktails, plus everything in between. For reservations phone 604.646.8899. or for more information please visit PinkElephantThai.com, follow @pinkethai on Twitter, and become a fan on Facebook.com/pinkelephantthai.

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CELEBRATE VALENTINE’S AT YEW

Heed the cry of lovers everywhere and immerse yourself in romance and delicious dining for a Valentine’s long weekend love fest – February 11 to 14.

Executive Chef Ned Bell has created five inspired Valentine’s menus that build from “First Date Saturday” and “Second Date Sunday,” to “No Pressure Weekend Brunch,” “Going Steady Monday” and “True Romance Tuesday.” Each menu offers a little something different and range from a three-course brunch menu for $45, a four-course dinner menu for $59, to a five-course dinner menu for $79.

Each menu features the best of sustainable and mostly local seafood including appearances from oysters, scallops, lobster, Dungeness crab and the best of the daily catch.

Pastry Chef Bruno Feldeisen has created a number of delicious desserts such as his signature Melt My Heart sweet treat featuring white chocolate and almond mousse cake, raspberry champagne cream and candied rose petals.

Make a romantic night of it and book the Hotel’s Celebration Package and be sure to share your Vancouver Love Story on the Four Seasons Hotel Vancouver Facebook page for a chance to win a five-course Valentine’s menu, including wine, and a Celebration Package overnight stay in an Executive Suite for the evening of Tuesday, February 14. Champagne, strawberries, breakfast in bed, valet parking – the works!

If Cupid has fallen down on the job and you’re spending the holiday alone or with friends – pull up a seat at the bar and order some Romance – the cocktail. Justin Taylor’s festival refreshing pink cocktail is sure take restore your spirits.

For more info, visit: yewrestaurant.com

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INVEST IN LAUGHING STOCK PORTFOLIO 2010

Laughing Stock Vineyards has opened the Futures Offering of Portfolio 2010, our signature Bordeaux-style blend. Only available for a limited time, the Futures Offering provides early subscribers with the option to secure orders of Portfolio at a reduced price before it is released to the public later this fall. Portfolio continues to be recognized as one of BC’s big reds and as noted by John Schreiner, reputed wine writer, “Portfolio is one of those reds that should be collected by anyone serious about building a cellar of British Columbia Wines”.

This year’s vintage continues to showcase the best reds we grow with a blend of the classic Bordeaux varietals: Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. The 2010 vintage was a cooler vintage and thus early blending trials are showing a very elegant and classic expression of fruit.

The futures price is $35 per bottle (unchanged since we launched the winery in 2003), thus the program offers discounts from the release price of $42 in Fall 2012. A great arbitrage opportunity!

If you purchase Portfolio annually, you may be interested in becoming a Preferred Shareholder to gain specific benefits such as free shipping as a wine club member. Details are noted below.

February is officially Futures month and this offer is only open until FEBRUARY 29, 2012. You may place your Futures order here.

For more info, visit: laughingstock.ca

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BURROWING OWL ESTATE WINERY RAISES OVER $400K FOR FEATHERED FRIENDS & THE LAND CONSERVANCY

January 30, 2012 (Vancouver, BC) – The Okanagan’s Burrowing Owl Estate Winery is pleased to announce that as of December 31, 2011 it has donated over $400,000 to support of the work of the Burrowing Owl Conservation Society of British Columbia, SORCO (the South Okanagan Rehabilitation Centre for Owls), and The Land Conservancy of BC.

Burrowing Owl Estate Winery supports these organizations with funds raised at its winery tasting room. Visitors are encouraged to make a suggested minimum $2 donation when they visit the winery to taste its world-class wines. The winery’s donations now provide the majority of the Burrowing Owl Conservation Society’s annual funding.

Burrowing Owl invites everyone to drop by and sample our award-winning wines in our tasting room. After all, it’s for the birds!

For more info, visit: bovwine.ca

Snowy Day PR Delivery!

Editor — Thu, 19 Jan 2012 09:03:18 +0000

(Image courtesy of: Kamyar Adl)

The GLOWBAL COLLECTION + Dine Out Vancouver 2012; Dine Out at Sequoia for a chance to win big; West announces upcoming wine and cocktail dinners; Dine Around Abbotsford returns Jan 16-Feb 4; Spirited Dinner at the Granville Room “East Meets West”; Hawksworth Restaurant takes delivery of Black Winter Truffles; Project Chef program introduces healthy eating to over 4500 children

THE GLOWBAL COLLECTION + DINE OUT VANCOUVER JANUARY 20 – FEBRUARY 5, 2012

Vancouver, BC (January, 2012): The GLOWBAL COLLECTION is proud to once again participate in Dine Out Vancouver, the city’s annual restaurant festival, January 20 to February 5. All seven restaurants within The GLOWBAL COLLECTION – glowbal, COAST, Sanafir, Italian Kitchen, Trattoria, SOCIETY and Black+Blue – will feature inspired three-course, prix fixe menus, indicative of each restaurant’s concept. From BC snapper to butter chicken, veal piccata to lobster ravioli — along with a host of decadent desserts — there is something at each GLOWBAL locale to tempt the home cook to take the night off.

As a special treat, until January 15, The GLOWBAL COLLECTION is offering guests 25% off the food portion of lunch and brunch bills at all locations (except Sanafir). Go here for details. Happy New Year indeed.

glowbal’s three-course Dine Out menu is $38. Choose from roasted butternut squash soup, grilled beef tataki or prawn cocktail to start. Entrée options include: Beef tenderloin; seared Alaskan black cod; or wild mushroom gnocchi. Dessert is chocolate crème brûlée with cinnamon and pear compote and almond biscotti. click here for more details

COAST’s three-course Dine Out menu is $38. Choose from roasted parsnip and bay scallop chowder or crispy fried reid oysters to start. Entrée options include: grilled BC snapper; pan-seared icy water arctic char; or grilled Alberta beef tenderloin. Dessert is lemon bavarois with cranberry ice cream. click here for more details

Sanafir’s three-course Dine Out menu is $18. Choose either the pan-seared tandoori prawn, tabouleh salad, yellow coconut curry, with lemon chutney and a papadum crisp, or the fried chickpea and saffron cous cous salad, with mint and tomatoes, to start. Entrée options include: Singapore prawn cashew curry with aged basmati rice; butter chicken with aged basmati rice and papadum; or almond cauliflower korma with papadum. Dessert is cardamom-dusted zelbias, cinnamon crème anglaise and chocolate bark. click here for more details

Italian Kitchen`s three-course Dine Out menu is $38. Choose from truffled celery root zuppa or artisan lettuce with prosciutto and mascarpone croquettes to start. Entrée options include: herbed roasted beef tenderloin; lobster ravioli; or baked rigatoni primavera. Dessert is classic tiramisu with mocha anglaise or lemon and basil brûlée with biscotti. click here for more details

Trattoria’s three-course Dine Out menu is $18. Choose from arugula, orange and fennel salad or cream of cauliflower soup to start. Entrée options include: roasted pork loin or butternut squash, gorgonzola and spiced walnut risotto. Dessert is classic tiramisu with mocha anglaise. click here for details

SOCIETY’s three-course Dine Out menu is $18. Choose from the sweet potato and pulled pork croquette or spinach salad to start. Entrée options include veal piccata or prawn linguini. Dessert is a chocolate smore ‘flambe’ crème brûlée. click here for more details

Black+Blue’s three-course Dine Out menu is $38. Choose from “bacon ‘n’ eggs” (thick cut double smoked bacon, fried duck egg, spicy maple syrup), or tuna carpaccio to start. Entrée options include: Angus tenderloin; roasted sablefish; or roasted onion tart. Dessert is a classic crème caramel, served with orange-almond biscotti and orange liqueur.

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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DINE OUT AT SEQUOIA FOR A CHANCE TO WIN BIG

Vancouver, BC, January, 2011 — Every year, as we count down the days until Dine Out Vancouver, local foodies wait patiently for the highly anticipated release of Vancouver’s restaurant menus to be posted online. You’d think we would still be recovering from a holiday season full of eating, but Vancouver’s dining season has only just begun.

The Sequoia Company of Restaurants is excited to announce that all four locations will be participating in Dine Out Vancouver 2012, and will be extending their Dine Out menus until February 9th. Four distinct and delicious $28 menus will be featured for dinner, and the same menus will also be offered for $18 at lunch. But that’s not all. The Sequoia Dine Out Passport will allow guests to collect a unique stamp at each restaurant, with the goal of collecting all four stamps, and being entered to win 1 of 3 grand prizes.

From Sesame Crusted Albacore Tuna at Cardero’s, to Duck Confit at The Teahouse, finished with house made Flourless Chocolate Cake at Seasons in the Park, all four Sequoia menus feature delicious, fresh, and flavourful courses. Once you’ve tried one, you’ll want to try them all. Especially when you could win a 2 day trip to San Francisco, an overnight stay and dinner at the Quails’ Gate Family Estate Winery in Kelowna, or 2 tickets to the Vancouver Playhouse International Wine Festival. And if that’s not enough, guests will also receive exclusive Sequoia Dining Perks on their third and fourth visits. Dining out doesn’t get much better than that.

Instead of offering the traditional VQA wine pairings, the Sequoia Restaurants are featuring a selection of wines from Burrowing Owl and Quails’ Gate at friendly prices. Enjoy a glass of Quails’ Gate Gewurztraminer for $9 with the Pan Roasted Sablefish at The Sandbar, or sip on the Burrowing Owl Merlot at $13 a glass, paired with the Slow Cooked Lamb Shank at The Teahouse.

So when you’re scrolling through the onslaught of Dine Out menus trying to remember all the restaurants you’d like to visit, make sure you add all four Sequoia Restaurants to your list. You don’t want to miss out on the rewards available when you dine out with them this year.

For Dine Out menus and details on our Sequoia Passport please visit vancouverdine.com.

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WEST ANNOUNCES UPCOMING WINE AND COCKTAILS DINNERS

Spirited dinners abound with launch of Chef Dang’s new menus

Vancouver, B.C. (January 12, 2012) – The West Restaurant team is delighted to announce a series of upcoming wine and cocktail dinners. In conjunction with the launch of Executive Chef Quang Dang’s new single component, à la carte and tasting menus, these events are designed to both educate and uplift.

Hendrick’s Spirited Dinner
Tales of the Cocktail on Tour Vancouver

Monday, February 13 | 7:00 p.m. | $125, all inclusive

Join Hendrick’s Global Brand Ambassador Charlotte Voisey for a charming exploration of the alchemy of Hendrick’s Gin. West’s award-winning bar manager David Wolowidnyk will lead guests on a journey of extraordinary cocktails that focus on Hendrick’s key botanical elements—cucumber, citrus, coriander, juniper and rose—to accompany a reception and five-course menu created exclusively for this evening. (menu…)

Tickets | 604-738-8938 | info@westrestaurant.com

West Coast Montes
Vancouver Playhouse International Wine Festival

Wednesday, February 29 | 6:30 p.m. | $150, all inclusive

Chile’s iconic Montes Winery and West unite to present this exclusive evening offering the best that each region has to offer. Esteemed Chairman and Winemaker of Montes Winery, Aurelio Montes, will offer insight and commentary about their premium Chilean wines, paired with the impeccable, multi-course cuisine of Executive Chef Quang Dang. (more…)

Tickets | Vancouver Playhouse International Wine Festival

California Dreaming
Arts Club Spring Wine Dinner

Tuesday, April 17 | 6:30 p.m. | $195, all inclusive

It’s a stellar line-up from six of California’s most prestigious wineries as Vintage Corks and West join to present an intimate, epicurean adventure exclusively for this Arts Club fundraiser. Executive Chef Quang Dang will craft a compelling five-course menu from pristine local ingredients, paired with top vintages from Blackbird Vineyards, Dry Creek Vineyard, Duckhorn Wine Company, Dutcher Crossing Winery, Heitz Cellars, and Silver Oak Cellars. Senior representatives from each winery, including proprietors and winemakers, will introduce each wine.

Tickets | 604-687-5315 x248 | specialevents@artsclub.com

At West, our philosophy is simple. Begin with the best local ingredients from a loyal cadre of farmers, ranchers and fishers. Next, deliver complexity without complication—flavours that resonate and speak precisely to where we live, but also say that great food and drink needn’t be reserved for a special occasion. And finally, that they’re served in an intimate setting of genuine hospitality.

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DINE AROUND ABBOTSFORD RETURNS TO RESTAURANT 62

Popular promotion runs January 16 to February 4

January, 2012 (Abbotsford, B.C.) – restaurant 62 is pleased to bring back its Dine Around Abbotsford dinner promotion for 20 days starting January 16th. The popular event gives diners a chance to enjoy a sensational three course meal at an award winning restaurant at a value price of just $30 per person.

The dinner promotion will run from January 16th to February 4th and will feature elegant regional cuisine from the Fraser Valley prepared by award winning chef, Jeff Massey. Reservations are required.

January 2012 Dine Around Menu

Appetizers

Red wine braised imported french escargots
White asparagus, herb butter and sweet peas

Cured salami and roasted red pepper flat bread
Havarti cheese and caramelized onions

Sage, white bean and smoked chorizo sausage soup
Goat cheese cream

Entrees

Seared and roasted fresh pork loin with green lentil ragout
Green beans and roma tomato

Slow braised organic beef Bolognese over taglietelle pasta
Roasted mushrooms and fennel

Grilled fresh Lois Lake salmon filet with carrot, orange and ginger emulsion
Herbed cous cous and green asparagus

Dessert
Chai Scented Creme Brule
Cinnamon Tuille

$30 per person

Click here to view the menu online.

Modeled after the popular Dine Out Vancouver, Dine Around Abbotsford was launched in 2006 by the Abbotsford Chamber of Commerce to encourage locals and visitors to experience the city’s growing restaurant scene. In the event’s first year, several Abbotsford restaurants participated but once the chamber discontinued its support, the event lost its momentum. Since 2007, restaurant 62 has held its own Dine Around Abbotsford promotion even though its now the only participating establishment. Restaurant management hopes that with its proven success, additional local restaurants will join them in promoting Abbotsford restaurant scene.

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SPIRITED DINNER AT THE GRANVILLE ROOM

Tales of the Cocktail on Tour 2012

What :: This Monday February 13th the Granville Room welcomes the 2012 Tales of the Cocktail on Tour with a special Spirited Dinner that is set to explore the relationship between gin & tea in a variety of cocktails and punches, but also combine pacific-northwest cuisine with classic Japanese and Chinese culinary techniques and ingredients.

When :: Monday February 13th 2012, 6pm – 9pm

Where :: The Granville Room, 957 Granville Street, Vancouver BC

Menu ::
First Course
Chinese green tea smoked tomato soup, lemon crème fraiche
Paired with Barrel-Aged “Harry’s Cocktail”
(Beefeater 24, Sweet vermouth, mint tea, absinthe)
~
Second Course
Miyagi Fanny Bay oysters, green tea & ginger granite
Paired with house-made fresh-hopped wheat ale
(Beefeater 24, ginger, Saaz & Haullertau hops)
~
Third Course
Green tea cured albacore tuna, coriander, daikon, fennel slaw and Seville orange emulsion
Paired with “Tableside Gin & Tonic”
(Beefeater 24 and house-made tonic water)
~
Fourth Course
Juniper crusted roast lamb rack, Japanese green tea scented jasmine rice and dark chocolate jus
Paired with “The Next to Last Word”
(Beefeater 24, Green Chartreuse, chamomile and honey syrup,
Bittermen’s Hopped Grapefruit Bitters, lemon juice)
~
Dessert
Green tea pannacotta, grapefruit sherbet and Bitter almond shortbread
biscuit with Beefeater reduction syrup

How :: Dinner is $100 inclusive of tax and gratuity. Reservations booked directly through Trevor Kallies, tk@donnellygroup.ca.

The Donnelly Group owns and operates popular pubs: The Bimini, The Calling, The Library Square Public House, Smiley’s, the Lamplighter, the Academic, Cinema Public House, the New Oxford and the Metropole Community Pub; award-winning nightclubs: Republic, Bar None, and the Post Modern; and the Granville Room and Clough Club cocktail lounges. The creative and diverse company known for its attention to products and services has earned the status of an industry leader in Vancouver due to their impressive entertainment calendars, modern designs and strict policies on patron safety. The Donnelly Fund supports many local charitable recipients including the Greater Vancouver Food Bank, BC Children’s Hospital Foundation, the Steve Nash Foundation, the Downtown Eastside Women’s Centre and United We Can. For more information please visit: www.donnellygroup.ca.

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WEST VANCOUVER RESTAURANTS KICK OFF 2012 WITH DINE OUT VANCOUVER

Join Beachside Forno & Fraîche Restaurant for Fantastic Prix-Fixe Dining January 20 to February 5

Brand New Feature Dinner at Fraîche – “Farmer, Butcher, Chef” – January 31

West Vancouver, BC. Chefs Jefferson Alvarez and Jason Harris, of Fraîche restaurant and Beachside Forno respectively, have put together some enticing three-course menus – all about flavour, fun and value. Both chefs are excited to be participating in Tourism Vancouver’s tenth annual Dine Out Vancouver Restaurant Festival.

Beachside is offering a great selection of appetizers and mains at the $18 price point – such as….Fraser Valley Pork Pate, chilled sweet pea puree, vanilla sultana compote and Braised Peace Country Lamb Orecchiette for starters and lamb bacon lardons, roasted onions, “cafe au lait” sauce as mains.

Chef Harris, in his first ever role as Executive Chef will be turning out delicious plates and is looking forward to a busy kitchen and dining room during the 17 day restaurant blitz. “Sure it’s crazy. But it’s fun and exciting! A bustling room full of happy diners is what chefs dream of,” says Harris.

Click here to view the full Beachside Forno menu and to make reservations.

“I can’t wait to cook for our Dine Out Vancouver visitors,” says Chef Alvarez. “We hope to have lots of our regulars and brand new guests in to enjoy this special three-course menu. It is a great value for diners and a fantastic opportunity to share our passion and showcase or talent to a new audience.”

Fraîche restaurant will be serving a great selection of its critically acclaimed cuisine, such as Bison Carpaccio, horseradish cream, soft quail egg, smoked salt and Smoked Sturgeon, toasted couscous, tomato relish for the $38 price point. Click here to view the full Fraîche menu and to make reservations.

Chef Alvarez and the Fraîche team are also excited to participating in a Dine Out Vancouver original dinner during the restaurant festival. The January 31, “Farmer, Butcher, Chef” event pairs, you guessed it, a farmer, a butcher and our own Executive Chef, Jefferson Alvarez. The evening will be devoted to what Fraîche does best -selecting top quality meats from local farms, butchered in-house and cooked to perfection – a true farm to fork experience.

Arrive at 6:30pm for a welcome cocktail and canapés reception and gain insight from a local farmer followed by a butchery demonstration. Following this, guests are seated and enjoy a delicious, three-course dinner centered around the featured seasonal meat.

$65 per person includes dinner, demonstration and glass of wine.
Tax and gratuities not included.

Beachside Forno is a fun and friendly casual dining experience in West Vancouver’s Ambleside neighbourhood that capitalizes on the unbeatable seaside location and the talented chef’s local, regional and sustainable sensibilities. A long time Ambleside neighbourhood favourite, Beachside Forno is an ideal spot for a romantic cocktail, friendly lunch, gatherings for family and friends and, of course, to watch the sunset from the seasonal patio.

Renowned as one of West Vancouver’s most celebrated dining experiences, Fraiche Restaurant is a feast for the senses. The bright and elegant dining room provides a sophisticated and comfortable framework to showcase the spectacular, panoramic view, while the top notch service team similarly supports the talented kitchen brigade. Led by rising culinary talent Executive Chef, Jefferson Alvarez, Fraîche offers delicious and diverse menus for lunch, dinner, bar and brunch that incorporate west coast sensibilities and ingredients with global flare and flavours.

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HAWKSWORTH RESTAURANT TAKES DELIVERY OF BLACK WINTER TRUFFLES

Vancouver BC, (January 16th, 2012): Chef David Hawksworth, owner and executive chef at Hawksworth Restaurant recently received delivery of $10,000 worth of Black Winter Truffles, from Périgord, France.

Black Winter Truffles, far superior to their summer cousins, are available from late December to early February and are at their highest possible quality right now. In contrast to White Truffles, which should be served raw and fresh, Black Winter Truffles can be jarred and cooked, a delicate and decadent addition to many dishes.

Black Winter Truffles will be available fresh on the menu at Hawksworth this week, and will pepper Hawksworth’s seasonally driven menus throughout the year. The Hawksworth chef team will prepare, lightly cook and jar the truffles at the Hawksworth Restaurant kitchen, ensuring access to this incredible and much sought-after ingredient all year long.

“While the perception is often of extravagance, when used with a delicate hand in dishes, the distinctive flavour and aroma adds a matchless character to a dish,” ensures Chef Hawksworth. “We always strive to pass value onto our guests, whilst always sourcing the finest quality of ingredients to provide exceptional dining experiences.”

Chef David Hawksworth and his team continue to shine at the pinnacle of contemporary Canadian cuisine. His success with his first eponymous restaurant, noted as the best restaurant in Canada by Macleans magazine, continues to grow thanks to access to the best possible ingredients and the unparalleled skills of kitchen and service teams.

For bookings, visit www.hawksworthrestaurant.com or call 604.673.7000

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PROJECT CHEF PROGRAM INTRODUCES HEALTHY EATING TO OVER 4500 CHILDREN

VANCOUVER – Project CHEF: Cook Healthy Edible Food, an experiential curriculum-based Vancouver school program aimed at children in kindergarten to grade seven, celebrates its fifth year in operation. Since piloting the program in November, 2007, the program has taught 4500 children from 68 schools and involved 180 teachers and over 1500 parent and community volunteers. “The response to the program has been overwhelming,” says chef and teacher, Barb Finley, who developed and teaches the program. “The evaluative data from all participants since the beginning of the program shows very strong support for the program and highlights the impact it has made on children and families.” The week-long program teaches children about healthy food: where it comes from, what it tastes like, how to prepare it and how to enjoy sharing it around a table.

The program was developed to educate children about healthy eating by exposing them to wholesome foods at an early age and teaching them the skills to prepare these foods for themselves. Hands-on cooking programs have been proven to influence children to help improve their diets and prevent obesity. “Food feels more important now,” says one grade four participant, with echoes of support from a parent volunteer, “not only did Project CHEF teach about nutrition and healthy eating, it was presented in a way that simply made preparing food fun! Whether you were a child or an adult in this program, you went home wanting to cook.”

Project CHEF Education Society partners with Vancouver School Board to bring the program into the schools with all of the funding and in-kind donations to support the program coming from a variety of philanthropic sources, including Face the World Foundation, BC Dairy Foundation, WorkSafe BC, Les Dames d’Escoffier and Chef’s Table Society of BC. “Changing children’s food choices and diets needs to be a shared responsibility involving the students, the school, the family and the community,” says Finley.

For more information or to make a donation, please visit www.projectchef.ca

Early 2012 PR Prophecies

Editor — Mon, 09 Jan 2012 09:30:40 +0000

Vancouver Playhouse Wine Fest on sale January 10th; 2012 Tales of the Cocktail on Tour Vancouver tickets now on sale; Big Lou’s Butcher Shop celebrates one great year in business; Bittered Sling Bistro: Round 3 – January 2012; Special events for January at Legacy Liquor Store; Vancouver restaurant eliminates organic waste and reduces garbage by 98%

TICKETS TO THE VANCOUVER PLAYHOUSE INTERNATIONAL WINE FESTIVAL ON SALE JANUARY 10TH, 2012
Vancouver, BC, January, 2012 – Tickets to the wildly popular Vancouver Playhouse International Wine Festival go on sale January 10th, 2012. Marking its 34th year with the Theme Region Wines of Chile and a Global Focus on Cabernet(s), the Vancouver Playhouse International Wine Festival runs from February 27th to March 4th, 2012.

A fundraiser for the Vancouver Playhouse Theatre Company and arguably one of the most important wine events in North America, this year’s event will bring 180 participating wineries from 15 countries. Expected to entertain some 25,000 oeno-enthusiasts at 64 events, the Festival will offer seven days of tastings, seminars, and wine focused minglers hosted at the Vancouver Convention Centre West and top Vancouver restaurants, hotels and venues.

Beginning at 9:30AM on January 10th, 2012, tickets to the Playhouse Wine Festival can be purchased online at PlayhouseWinefest.com or by phoning the Playhouse Box Office at 604-873-3311 or toll free at 1-877-321-3121.

The full Festival brochure can be viewed online here.

Follow Playhouse Wine Fest on Twitter for up to the minute information on remaining tickets and sold out events: click here.

THEME REGION: WINES OF CHILE
Wines of Chile take centre stage as the Theme Region at the 2012 Playhouse Wine Festival. Surrounded by sea and mountains, Chile offers an incredible diversity of terroir and a broad range of grape varieties. From crisp Sauvignon Blanc to lush Chardonnay, zippy Riesling or fragrant Viognier, juicy Merlot or classic Cabernet, festival goers will have the opportunity to sample these and many more from the 14 valleys that are home to Chile’s incredibly diverse wineries.

A TASTE OF THIS YEAR’S CHILEAN WINE EVENTS

Taste Chile – Tuesday, February 28th
Kick off the festival with a casual, fun wine and food grazing at the iconic Waldorf Hotel. Let the venue take you back to 1947 while the wines bring you up to speed on what this exciting region has to offer. Chilean styled canapés created by Executive Chef Cesar de la Parra will pair wonderfully with the exceptional Chilean wines, while the beats of resident DJ El Garzita help set the mood.

West Coast Montes – Wednesday, February 29th
Chile’s iconic Montes Winery and Vancouver’s acclaimed West Restaurant unite to present this exclusive evening offering the best that each region has to offer. Esteemed Chairman and Winemaker Aurelio Montes will offer insight and commentary about their premium Chilean wines paired with the impeccable cuisine of West Executive Chef Quang Dang.

The Next Star Grape: Syrah – Friday, March 2nd
What will be the next big thing in wine? With its diversity of climates, Chile is able to produce some fantastic examples of Syrah from big, lusty, juicy delights from warmer climates to cooler climates where the wines turn sublimely spicy and complex. Rhys Pender MW and DJ Kearney will lead participants on a journey through some stunning examples of Chilean Syrah – will it be Chile’s next star?

K.I.S.S. – Sunday, March 4th
Three courses. Three wineries. Nine wines. For one price you get two tickets to this wine and food pairing cooking class hosted by Caliterra, Emiliana and San Pedro. Chef Instructor David Robertson of the Dirty Apron Cooking School, along with Chambar’s resident wine expert Robert Stelmachuk, will guide you through the basics of creating a simple meal while giving the low down on wine and food pairing.

GLOBAL FOCUS: CABERNET(S)
Cabernet Sauvignon is often called the King of Wine. When someone refers to “Cabernet,” they are almost certainly talking about the big daddy of this year’s Global Focus. Cabernet’s distinct character and class is unique in the wine world. At the highest level of quality, Cabernet Sauvignon is the primary varietal in the world’s most sought-after wines, demanding some of the world’s highest prices. Cabernet Franc, or Cab-Franc, is principally grown for blending with Cabernet Sauvignon and Merlot in Bordeaux-style wines, but can also be vinified alone. As a single varietal, it usually benefits from small amounts of Cabernet Sauvignon and Merlot, and can be as intense and full-bodied as either of those wines.
Think of it as Cabernet’s hip cousin.

A TASTE OF THIS YEAR’S CABERNET(S) EVENTS

Caymus Vertical Tasting –Wednesday, February 29th
This is a unique opportunity to experience a rare vertical tasting of wines from the Napa Valley’s Caymus Vineyards. Chuck Wagner, Owner and Winemaker, will conduct this tasting, which will cover seven vintages of the winery’s iconic Caymus Special Selection Cabernet Sauvignon. Special Selection is the only wine to have twice been named Wine Spectator’s “Wine of the Year.”

Kings of Cabernet Sauvignon – Thursday, March 1st
While Cabernet Sauvignon’s identifiable characteristics are found in all its wines, each region adds its own signature to the intrinsic black currant aromas and rich tannins of the variety. Join Master of Wine Barbara Philip and a panel of leading experts for a comparative tasting of top notch Cabernets from around the world.

Speaking Frankly About Franc – Saturday, March 3rd
Rarely seen on its own, Cabernet Franc tends to be more at ease partnered with Cabernet Sauvignon and Merlot. Join house wine co-owners Michelle Bouffard and Michaela Morris as they reveal the true character of our unsung hero. You’ll meet Cab Franc in its unadulterated expression from the Loire Valley, Washington, Argentina, California and BC, and discover why it is so important in blends in Bordeaux, Chile, Italy and beyond.

ABOUT THE PLAYHOUSE WINE FESTIVAL
The Vancouver Playhouse International Wine Festival, Canada’s premier wine show, will run from February 27th to March 4th, 2012. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. In 2012, the Theme Region will be Chile and the Global Focus, Cabernet(s). The Festival features a week of special events including the Bacchanalia Gala Dinner + Auction, wine seminars, wine minglers, winery dinners, and lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and Festival partners; and raise funds for the Vancouver Playhouse Theatre Company. Since its inception in 1979, the Festival has raised over $7.5 million to enable Western Canada’s leading theatre company to mount 229 productions and develop extensive community outreach and educational programs.

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2012 TALES OF THE COCKTAIL® ON TOUR VANCOUVER TICKETS NOW ON SALE

The all-inclusive passes to this four-day festival are currently available at TalesoftheCocktail.com.

JANUARY, 2011 NEW ORLEANS, LA – This February 12-15, Tales of the Cocktail® on Tour returns to Vancouver to celebrate the city’s emerging cocktail culture and give a small taste of what’s in store at this summer’s 10th Anniversary Tales of the Cocktail® in New Orleans. Access to this second annual event is available exclusively through an all-inclusive festival pass, on sale now at TalesoftheCocktail.com for just $195 plus service fees. This pass gives guests full access to all Tales of the Cocktail® on Tour events including seminars, tasting rooms, parties and more, each featuring some of the biggest names in mixology from Canada and around the world.

“Vancouver is such a rich, vibrant cocktail city. We couldn’t help but come back for a second year,” said Ann Tuennerman, Founder of Tales of the Cocktail®. “With all the friends we’ve made north of the border, it’s really become our home away from home.”

Held once again at the stunning Fairmont Pacific Rim Hotel, the festival continues to grow with several new events including five tasting rooms, Meet the Maker, a specialty coffee bar and the Mott’s Clamato Caesar Bar. Toasted at events throughout the four days will be Jacob Sweetapple’s Roaming Buffalo Punch, the official cocktail of Tales of the Cocktail® on Tour Vancouver 2012. The Vancouver mixologist’s bourbon, Cointreau and cognac concoction was chosen by a panel of cocktail experts from more than 50 submissions by Canada’s most accomplished bartenders.

Members of the Canadian Professional Bartenders Association, are encouraged to reach out to their chapter president to learn about special promotions and opportunities to be a part of Tales of the Cocktail® on Tour Vancouver 2012.

About Tales of the Cocktail® on Tour Vancouver
Tales of the Cocktail® is taking its show on the road once again for Tales of the Cocktail® on Tour Vancouver. This February we’ll return to our home away from home for four days of seminars, tastings, special events and more, each featuring some of the biggest names in mixology from around the world. Join us February 12-15 as we dive deep into the cocktail culture of Vancouver and sample a taste of what’s in store at the 10th Anniversary Tales of the Cocktail® this summer in New Orleans.

About Tales of the Cocktail®
Tales of the Cocktail® is the world’s premier cocktail festival, bringing together the most respected minds on mixology for five days of cocktails, cuisine and culture. Held annually in New Orleans, this international event has something for cocktail professionals and enthusiasts alike with a spirited schedule of seminars, dinners, competitions and tasting rooms where brands showcase their latest products. Tales of the Cocktail® returns in 2012 for a historic milestone— its 10th Anniversary of rocking the cocktail world. Join the celebration July 25-29, 2012 and see how Tales of the Cocktail® only gets better with age.

About the New Orleans Culinary and Cultural Preservation Society
The New Orleans Culinary and Cultural Preservation Society (NOCCPS) is a non-profit organization committed to preserving the unique culture of cocktails and cuisine in New Orleans and beyond. Since it’s founding in 2006 the NOCCPS has supported members of the hospitality industry through programs like the new Apprentice Aid Fund, providing financial assistance to former apprentices in times of medical need, the Cocktail Apprentice Scholarship Program and the Flo Woodward Memorial Scholarship as well as the production of events like Tales of the Cocktail®.

For more information and tickets to the most spirited event of the Spring, visit TalesoftheCocktail.com.

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BIG LOU’S BUTCHER SHOP CELEBRATES ONE GREAT YEAR IN BUSINESS

We’re celebrating with a week of giveaways

Time really does fly and it seems unbelievable that we’ll shortly be celebrating one great year of business in Big Lou’s Butcher Shop. The calendar doesn’t lie and so we’re gearing up and looking forward to celebrating the Anniversary next week.

Looking back, we’re very proud of the way that we’ve been embraced and accepted over the year by our Railtown neighbourhood and the city. Not only have we been able to serve our neighbours and locals, but we’ve also become a destination for people all over Vancouver looking for our specialty items like grass-fed beef from Pemberton Meadows, ethically-raised poultry from local Fraser Valley farms and our wide range of housemade items like terrines, pates, sausages, turduckens. And, of course, our famous 2 foot Fungo hot dogs!

A lot of great stuff happened along the way: we introduced hundreds of Vancouverites to the art of butchery through our popular in-store butchery and sausage making classes, we hosted communal table dinners in the butcher shop and we provided fresh creations for restaurants and caterers across the City. Even our little deli sandwich counter got busier than we could have imagined winning rave reviews for our signature creations like the Bahn Mi, Porchetta, Big Lou-ongo Meatball and 1lb housemade Pastrami.

To thank our friends and customers, we’re kicking off a week of giveaways next week through our Facebook page and Twitter account (@biglousbutcher). Along with prizes like lunch for an office, we’ll be doing daily draws in partnership with our suppliers for a range of delicious products.

What exactly will we be giving away? You’ll have to follow to find out and enter!

So, thanks from the entire Big Lou’s Butcher Shop family for a great first year. We’re looking forward to many more years offering specialty meats and artisan butchery to our neighbourhood and city.

Big Lou’s Butcher Shop is located at 269 Powell Street in Vancouver For more information on Big Lou’s Butcher Shop, visit www.biglousbutchershop.com.

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BITTERED SLING BISTRO: ROUND 3 FLOR DE CANA RUM

We are proud to introduce you to “Bittered Sling Bistro” – a bi-monthly food and cocktail pairing competition, using a special featured spirit(s), dedicated to pushing the boundaries of cocktail craft presented at the beautiful Legacy Liquor Store in Olympic Village, Vancouver. Hosted by Kale & Nori’s Lauren Mote and Chef Jonathan Chovancek.

The evening starts with a cocktail reception accompanied by paired hors d’oeuvres, in the gorgeous foyer of Legacy Liquor Store. The vaulted ceilings, spirit displays and living wall create a dynamic setting for this delicious affair. Guests are guided though an interactive tasting, led by the guest bartender, right at the harvest table. The rest of the evening is rather indulgent; Kale & Nori’s Chef Jonathan Chovancek creates a seasonal three course menu, inspired by the feature spirit’s wide range of notes and character. Each course is accompanied by a expertly paired cocktail by the guest bartender. Following the dinner, our guests will be invited to rate the bartender’s presentation and pairing skills. The two top scoring bartenders at the end of the program will compete for a grand prize.This six month program offers 6 veteran and 6 apprentice bartenders their chance to promote their style and character in an superbly interactive way.

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

January’s Competitors:
January 10 – Graham Racich (apprentice), The Refinery
January 24 – Danielle Tatarin, The Keefer Bar

About Bittered Sling Bistro:
Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Tuesdays, bi-monthly

Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity); tickets available here (Listed under “Bittered Sling Bistro”)

Menu
Hors d’oeuvres, appetizer, principal, dessert, 4 cocktails + seminar tasting (vegan option available for guests with dietary restrictions; no other modifications will be permitted).

Hors d’Oeuvres*
“Jerked” Polderside chicken with lemon bitters, pistachio and mint sauce
Hard spice chickpea fritter stuffed with dates and Meyer lemon & 12 year old Flor de Cana Rum marmalade

Menu*
Spot prawn tamale, smoky yam and pomegranate salad, Salt Spring Island mussel vinaigrette, lime leaf-tamarind cream
Pemberton Meadows beef oxtail curry, scotch bonnet pepper-eggplant relish, blue potatoes and mint, root pickles, spiced taro crisps
Flor de Cana Rum caramel rice pudding, goats milk horchata, salted persimmon salsa
*Vegan option available, but must be booked at the time of ticket purchase

Schedule – Spirit and host bartender schedule will be online through Kale & Nori and the Legacy Liquor Store events page. Tickets will be available one month in advance. This program runs from November – April 2012 twice monthly on Tuesdays.

Media Inquiries:
Lauren Mote (Kale & Nori)
info@kaleandnori.com

Amorita Adair (Legacy Liquor Store)
amorita@legacyliquorstore.com

Holly Wyatt (Flor de Cana Rum)
hwyatt@thekirkwoodgroup.com

This event is proudly sponsored by the Canadian Professional Bartenders Association. © Kale & Nori Culinary Arts Inc. 2011

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SPECIAL EVENTS FOR JANUARY AT LEGACY LIQUOR

GERMAN BEER AND TRAVEL SEMINAR
Monday, 7 to 8 PM Jan 9, 2012
TICKETS: $25/head 15 seats available.

This seminar, jointly hosted by our beer supervisor Christopher Bonnallie and Jonathan Doan (Project Coordinator for the Educational Travel Program at Langara College) will introduce the amazing cultural and historial points of interest of Germany, alongside a history of German beer making. Advice will be offered to people intrested in travelling to Germany and having a “German Beer Experience” while supplementing this with the odd non-beer-related site, as well as general travel advice. Reference will also be given to related foods traditionally eaten. Regions covered will include Bavaria, Rhineland region, and Berlin.

FLOR DE CANA RUM & KALE & NORI: BITTERED SLING BISTRO
Tuesday, 7:00pm – 9:30pm Jan 10, 2012 and Jan 24, 2012

Jan 10th Guest Bartender: Graham Racich from The Refinery
Jan 24th Guest Bartender: Danielle Tatarin from The Keefer

PURCHASE TICKETS to Jan 10th: $60/ticket which includes gratuity and HST

PURCHASE TICKETS to Jan 24th: $60/ticket which includes gratuity and HST

We are proud to introduce you to “Bittered Sling Bistro” – a bi-monthly food and cocktail pairing competition dedicated to pushing the boundaries of cocktail craft.

JIM MURRAY WHISKY SEMINAR
Monday, 6 to 9 pm Jan 16, 2012
PURCHASE TICKETS – 12 seats available, $125/ticket.

Internationally recognized as the leading commentator on all of the world’s whiskies, Whisky Bible author Jim Murray hosts a Whisky Seminar at Legacy. First time in Vancouver!

BLIND TASTING VODKA SEMINAR
Wednesday, 7 to 8 pm Jan 18, 2012
PURCHASE TICKETS – 36 seats available, $25/ticket

Some people say that all Vodka tastes the alike – our blind tasting seminar will challenge that! Can you tell the difference between the premium brands? How about Potato vs. Grain based? In this seminar, six vodkas will be sampled blind while you learn about the history of this ubiquitous spirit.Challenge your palate and have some fun with your friends!

VICTORIA GIN SEMINAR
Monday, 7 to 8 PM Jan 23, 2012
Attendence is free, 12 seats left. Please rsvp to info@legacyliquorstore.com

Join Peter Hunt, the master distiller from the local company Victoria Gin as he discusses the process of making his Gin, Vodka and Bitters. Savour a sensory experience with the botanicals he uses in this interesting workshop!

VINEYARD TO TABLE: DINE OUT 2012
Wednesday, 7 to 9:30 Jan 25, 2012 and Jan 26, 2012
PURCHASE TICKETS – 30 seats available – $65.25/ticket.

Legacy Liquor Store welcomes you to the Harvest Table to sample the winter’s bounty. In the wine gallery, guests will be treated to some of the finest BC VQA wines, expertly chosen by our in-house Sommelier. Each wine will be perfectly paired with delightful canapés and appetizers, created using sustainably-grown meats and produce. Each wine and food pairing will celebrate the incredible vintners, growers, and agricultural offerings of British Columbia.

For more info, visit: legacyliquorstore.com

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BUSY RESTAURANT AND BAKERY COMPLETELY ELIMINATE ORGANIC WASTE AND REDUCE GARBAGE BY 98%

Trafalgars Bistro and Sweet Obsession Cakes and Pastries are revolutionizing restaurant waste removal with a new, innovative recycling and composting program

(VANCOUVER, BC) January 9, 2012 – In only four months, by implementing an onsite, closed loop composting program, Vancouver’s Trafalgars Bistro and Sweet Obsession Cakes and Pastries have gone from filling an industrial sized dumpster four times per week to creating waste that barely fills a (reused) plastic garbage bag.

The popular restaurant and bakery have eliminated 100% of organic waste going to landfill, and now recycle 98% of the remaining garbage. By collaborating with fellow eco-pioneers: GreenGood, Urban Impact, and Inner City Farms; Trafalgars and Sweet Obsession owners, Lorne Tyczenski and Stephen Greenham, are putting passion into practice with this bold green initiative.

The restaurants installed a shared GreenGood GG-50 composting machine in September 2011. It composts waste in 24 hours, emits no odour, and reduces food waste down to 90% of its original volume. Each day, the restaurant and bakery teams separate waste into eight different disposal streams: returnable containers, hard plastics, soft plastics, glass, paper, metal cardboard, and organics.

Creating a closed-loop system, all organic waste from the restaurants deposited in the onsite GreenGood composting machine, approximately 240 kg, is retrieved by Inner City Farms once a week to be used in neighbourhood farms throughout the city, enhancing the health of the soil and reclaiming valuable nutrients that would have otherwise been sent to the landfill. Anything that’s not organic gets collected by Urban Impact and ABD Solutions to be recycled.

“Ultimately, we are turning Vancouver’s food waste into food for Vancouver,” said Greenham, co-owner of Trafalgars Bistro and Sweet Obsession. “The culmination of this progressive model of urban agriculture provides the city with beautiful gardens and organic fruits and vegetables.”

As an added bonus, Trafalgars and Sweet Obsession have realized a significant savings in waste removal costs, and the GG-50 will pay for itself in approximately two years. Plus, the process has been a team building opportunity for the engaged and enthusiastic staff at Trafalgars and Sweet Obsession who has made it a habit to be extreme green.

About Trafalgars Bistro and Sweet Obsession Cakes and Pastries
Trafalgars Bistro is a cozy, informal, award-winning Ocean Wise restaurant with a modern French menu located in Vancouver at 16th & Trafalgar. Chef Matthew Villamoran’s style embraces French classical techniques, Italian processes, high quality ingredients, using sustainable products from the Pacific Northwest. Two doors down, Sweet Obsession Cakes and Pastries is a bakery and café with patio, serving up fine desserts and savoury snacks of uncompromising quality using no stabilizers, preservatives, and no artificial colour or flavourings. Owners Lorne Tyczenski and Stephen Greenham have created their bistro and bakery with a farm-to-table philosophy supporting local organic farms that share their passion for sustainability, simplicity and seasonality. The Westside favorites have been neighbourhood fixtures since 1993.

About GreenGood and GreenGood Composter
GreenGood Composter is an aerobic composting machine. It recycles food waste to compost as quickly as 24 hours. It is scalable from household to industrial usage.

About Inner City Farms
Inner City Farms is a Vancouver based urban agriculture collective growing vegetables, fruit and culinary herbs in residential spaces. The food is distributed primarily through a Community Supported Agriculture (CSA) model, benefiting both the farmer and consumer.

About Urban Impact
Urban Impact was launched as the first multi-material recycling company in Metro Vancouver. As a family-owned business with a fresh, innovative approach to the management of waste and recycling, Urban Impact has been servicing most key industrial and commercial and government sectors for more than 20 years.

The Last PR Party of 2011

Editor — Wed, 28 Dec 2011 20:25:06 +0000

Party Like Itʼs 1919 at Pourhouse; New Year’s Eve at Au Petit Chavignol; New Year’s Eve Celebrations at Kitsilano’s Oakwood Canadian Bistro; A night to remember at Hawksworth Restaurant and Rosewood Hotel Georgia; Cibo Trattoria’s exclusive New Year’s eve menu; Party with a cause this New Year’s at Red Card Sports Bar; Rehab Brunch by Market by Jean-Georges

PARTY LIKE IT’S 1919 AT POURHOUSE

Vancouver, BC – This New Yearʼs Eve take a trip back in time and celebrate at Pourhouse. There will be two seatings in the dining room – 5:30 and 8:30, and the bar will be open to the public. The regular menu will be served.

A live jazz band will entertain throughout the evening and there will be a special prize for the most authentic costume (so pull out your ﬂapper dresses and fedoras).

Itʼs ﬁlling up fast – call or email for reservations soon.
Phone: (604)568-7022
Email: info@pourhousevancouver.com

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NEW YEAR’S EVE AT AU PETIT CHAVIGNOL

First Seating 4pm – 8:30 pm

For the first seasting, we’re offering a la carte menu,

with the last tables being seated at 6:30 pm.

Second Seating 8:30pm – 9:30 pm

The second seating begins at 8:30, with the last tables being seated at 9:30 pm.

Guests will enjoy a Prix Fixe menu from chef Jenny Shearman.

The evening includes food, party favours,

and a complimentary glass of sparkling wine at midnight.

Tickets for the 2nd seating are $89.00 per person (Includes taxes and gratuity),

and must be prepaid by credit card at the time the reservation is made.

We will not offer refunds after December 29th.

What :: Ring in the New Year at Kitsilano’s newest room, The Oakwood Canadian Bistro. Celebrate with a quality three-course meal and champagne toast for the midnight countdown while talented DJ Arrogahnz spins sexy house music all night long. Gather old and new friends for a night to remember at this intimate neighbourhood hotspot.

When :: Saturday December 31st 2011, 8pm – 2:30am

Where :: The Oakwood Canadian Bistro, 2741 West 4th Avenue, Vancouver BC

Menu ::

Choose one from each course

First Course
Green Salad, French Onion Soup, Beet Salad, Canadian Poutine, Maple Pork Belly
~
Second Course
Mussels & Frites, Oakwood Burger, Game Hen, Sablefish, Striploin
~
Third Course

Beet & Carrot cake, Apple Dumpling, Nanaimo Bar Custard

How :: Dinner is $50 per person and includes a glass of champagne at midnight. Price does not including tax or gratuity. For reservations please call 604.351.8563 or email Mike Shea directly mike@theoakwood.ca.

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A NIGHT TO REMEMBER

New Year’s Eve at Hawksworth Restaurant and Rosewood Hotel Georgia

Vancouver, BC (December 13, 2011): Ring in the New Year in style at the city’s most historic luxury hotel in the very heart of downtown Vancouver. Enjoy the elegant seasonal surrounds of the Rosewood Hotel Georgia before embarking on a glamorous evening celebration at its acclaimed signature restaurant, Hawksworth.

Certain to be one of the hottest tickets in town, Hawksworth will present a magnificent and decadent six-course dinner, prepared by Chef Hawksworth and his talented team. Each course is served with exceptional fine wines, expertly paired by Wine Director / Sommelier Terry Threlfall. A few menu highlights include Butter Poached Lobster, wild mushrooms, potato gnocchi and lobster emulsion paired with a 2009 Vincent Girardin Narvaux Vineyard “Vieilles Vigne” from Meursault, Burgundy and Braised Beef Shortrib, cauliflower, black truffle and natural jus, with a 2008 Stag’s Leap Wine Cellar “Artemis” Cabernet Sauvignon from Napa Valley.

Included in the midnight celebrations, automatic entry for one lucky winner to start 2012 with an incredible money-can’t-buy grand prize, featuring an overnight stay at Rosewood Hotel Georgia, treatments at Sense, A Rosewood Spa®, pick up from the Lower Mainland in the Rosewood Hotel Georgia Bentley, shopping sprees at Harry Rosen and Leone and a beautiful bottle of Henriot Champagne.

Once the festivities come to a close, take the elevator home to your plush guestroom at Rosewood Hotel Georgia and take pleasure in a luxuriously late check out the following day. A Night to Remember package includes a seasonal amenity upon arrival, menu and wines, automatic midnight draw entry and a late check out, the perfect finish to the night that you won’t want to end.

Enjoy the Hawksworth Restaurant New Year festivities and stay in a deluxe guestroom from $995 (total cost for two guests), upgrade to a junior suite for $1,110, or indulge with a night in the two-bedroom Lord Stanley Suite for $4,350 (four guests sharing). Prices include accommodation, two tickets to A Night to Remember at Hawksworth Restaurant, a late checkout, seasonal amenity and all taxes and gratuities.

Tickets are also available for A Night to Remember at Hawksworth Restaurant for $350 per person including dinner, wine pairings, tax and gratuity.

To book, visit www.rosewoodhotelgeorgia.com or call 604.682.5566

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CIBO TRATTORIA’S EXCLUSIVE NEW YEAR’S EVE MENU

Festive. Fun. Fabulous. Celebrate ‘2012’ With Cibo Trattoria!

Vancouver, BC – On Saturday, December 31st , Executive Chef Neil Taylor and General Manager David Fert are planning to send Cibo guests into 2012 with a memorable New Year’s menu and a fun-filled experience they will not soon forget! An early and late seating are available and include complimentary bubbles upon arrival, party favours and a midnight countdown.

THE MENU

local oysters with shallots, red wine vinegar & black pepper
***
buffalo mozzarella, prosciutto, preserved artichokes, mint, lemon & marinated olives
or
bruschetta of dunganess crab, preserved cherry tomatoes, ramp aioli & watercress
***
risotto of black trumpette mushrooms, garlic, parsley, lemon, mascarpone & parmesan
(add black alba truffles $ 25)
or
ravioli stuffed with potato & porcini, thyme, butter & parmesan
(add black alba truffles $ 25)
***
grilled 60 day aged striploin, rapini, red wine roasting juices & horseradish
or
roast local scallops, slow cooked fennel, lemon, capers & parsley
***
chocolate nemesis “river café”
or
vanilla pannacotta with preserved apricots & brandy

NYE Deluxe – $115.00/person
Includes above menu
Plus a glass of grave di stecca 2008 nino franco prosecco upon arrival
And 1/2 bottle of our cuvee 900 Seymour (Specially bottled by La Stella Winery)
Or
NYE Premium – $195.00/person
Includes the above menu
plus one glass of dom perignon upon arrival
And ½ bottle of angelo gaja brunello 2006

Space is limited with less than 50 tickets per seating.
To book, please call the restaurant directly at 604-602-9750 or email davidf@cibotrattoria.ca
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PARTY WITH A CAUSE THIS NEW YEARS AT RED CARD SPORTS BAR!

Vancouver, BC — Red Card Sports Bar is proud to present a New Year’s Eve Celebration in support of CAN – the Canucks Autism Network – that will combine a love of hockey with a rocking great time. Start the evening off by watching the Canucks versus the Los Angeles Kings and move into the New Year dancing to the awesome DJs of Sundae Sounds.

A 50/50 draw and raffle prizes such as team or player signed hockey souvenirs, including a team signed Vancouver jersey, will add to the fun. A spectacular grand prize includes two hockey tickets to Vancouver vs. Edmonton, one night accommodation in the Moda Hotel and a $50 Red Card gift card.

The evening will be hosted by local actor and producer of Hockey Talk, Courtney Vye. While pursuing her acting career in television, short and independent films and commercials, Courtney fell in love with the game of hockey. The past few months have seen her presenting Hockey Talk with Courtney which can be viewed at www.hockeytalkwithcourtney.net “I love teaching women all about this fabulous game,” says Courtney. And besides, how can you not love a handsome man in a suit?” referring to the stylish and well-dressed players as they travel to and from the game.

“We are going to have so much fun on New Year’s” says Courtney. “The ambience of Red Card is a perfect place to party. Fundraising for such an important charity like CAN truly makes me feel good and Red Card is pulling out all stops to make sure the evening is a fantastic success,” continued Courtney.

Tickets for You CAN at Red Card 2012 are only $30 and include the game on 18 hi-def tvs, DJs from Sundae Sounds, dance floor, midnight pizza buffet, glass of bubbly at midnight, party favors and midnight countdown. There are also two VIP booths at $500/booth available for reserved seating of up to 10 guests which includes table service and two bottles of bubbly. In addition, the kitchen will be open for regular service throughout the night, including our famous Hat Trick pizza where $2.00 for each pizza sold goes to CAN.

Tickets are available for purchase at Red Card or at ClubVibes.com. Red Card Sports Bar & Eatery is located at 900 Seymour Street, Vancouver (entrance on the Smithe side).

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REHAB BRUNCH AT MARKET BY JEAN-GEORGES

Back by popular demand – Rehab Brunch. The cure for the morning after the New Year’s Eve before. Chock full of breakfast and brunch favourites.

Time: 11:00 am – 4:00 pm
Date: January 1st, 2012
Price: $45 per person

To make a reservation please contact -

(604) 695-1115 or marketbyjg.slv@shangri-la.com

Pre-Holiday PR Blitz

Editor — Wed, 14 Dec 2011 07:43:02 +0000

Evolution @ West; Let Peckinpah help make your Christmas season a little bit easier!; Make Big Lou’s Butcher Shop the first stop for your feast; Marquis Wine Cellars Donates $4,836 to Big Sisters of BC Lower Mainland; Bittered Sling Bistro: Round 2 Campari & Aperol; Hawksworth Restaurant shares heartwarming winter & holiday menu inspiration – New Year’s Eve at Hawksworth Restaurant & Rosewood Hotel Georgia; Celebrate at The Teahouse & get rewards; Cibo Trattoria announces its exclusive New Year’s Eve menu; Party with a cause this New Years! You CAN at Red Card 2012

EVOLUTION @ WEST

Defining our coastal cuisine, Chef Quang Dang launches his new menu

Vancouver, B.C. (December 8, 2011) – Since its opening more than a decade ago, West has been a place of quiet evolution, setting benchmarks with its unique coastal cuisine that speaks to where we live.

And now, with the appointment of Quang Dang as executive chef, the introduction of his new menu and recent décor enhancements, West continues to evolve.

“We really wanted to add another dimension to West,” says proprietor Jack Evrensel. “The addition of the Elements section introduces a wider range for the menu. It provides another way to enjoy West on a daily basis, for a casual bite on the way home from the office, or simply as an informal meeting place in the neighbourhood,” he added.

Complementing Chef Dang’s seven-course Sea and Land tasting menus and à la carte selections, the Elements menu is a collection of more than 30 ‘single component’ plates incorporating ‘Sea’, ‘Starch’, ‘Pasture’ and ‘Vegetable’. “It speaks to the finest local ingredients, selected and prepared at their peak,” says Chef Dang. “My brigade and I want to seek complexity without complication, through really approachable food.”

In the Kitchen
Quang Dang’s recent appointment as executive chef at West is a continuum of the restaurant’s dedication to British Columbia’s rich stores of prime ingredients.

Chef Dang, who traces his roots to Vietnam and Scotland, has a resumé that includes some of the Vancouver’s finest restaurants. He began his career at West in 2005, and says, “I’m thrilled to be returning home to West—joining our talented sous chefs, Alex Hon and Joel Panlilio—and to introduce the addition of our Elements menu. It’s all about making our coastal cuisine easily accessible, whether you want to enjoy a few plates at the bar, make a meal of them, or enjoy our new tasting menus.”

As always, award-winning Pastry Chef, Rhonda Viani is busily preparing for the holiday season. In addition to her well-known breads, Chef Viani’s dessert menu will feature fresh fruit and chocolate desserts, a fine selection of cheeses, and petit fours.

In the Dining Room + Bar
West is also delighted to announce the appointment of Owen Knowlton as Restaurant Director. Also retaining his role as Wine Director, Owen was voted Sommelier of the Year in 2011 by the Vancouver International Playhouse Wine Festival. He will work in close collaboration with Restaurant Manager, Brian Hopkins, a 2010 BC Restaurant Hall of Fame inductee, saluting his lengthy career in providing exceptional hospitality for West’s guests.

In turn, Owen and Brian work in close concert with Bar Manager, David Wolowidnyk, whose enthusiasm for classic cocktails—drawing on specialty infusions, tinctures and far-ranging spirits—has earned him industry-wide recognition and an impressive collection of awards. David recommends his polished hardwood bar as the “perfect place to meet for a cocktail or glass of wine, and some selections from Chef Dang’s new menus,” he says.

Designer Marc Bricault has added several décor updates to West’s convivial interiors—a little warmer, a little sexier. Beyond the new front door, Bricault, who recently designed sister property Thierry, has enhanced the interior with Maharam fabric wall coverings (from the MOMA Collection), plus new Caesarstone quartz tabletops with a subtly etched damask pattern. The result is a handsome and inviting room that also speaks to where we live.

For more info, visit: westrestaurant.com

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LET PECKINPAH HELP MAKE YOUR CHRISTMAS SEASON A LITTLE BIT EASIER!

We’re putting together a Christmas feast with our Organic Free Range Turkeys slow smoked in a blend of apple and cherry wood.

Packaged meals includes Turkey Gravy, Bourbon Cranberry Sauce and our Leek, Apple and Cornmeal stuffing made with either Foie Gras, Pork Sausage, or Plain. They will be available for pick up the three days before Christmas.

Order online through our web page www.peckinpahbbq.com, stop on by, or call 604-681-5411

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MAKE BIG LOU’S BUTCHER SHOP THE FIRST STOP FOR YOUR FEAST

A wide range of locally-raised poultry and roasts for the best holiday taste

In our first year, we at Big Lou’s Butcher Shop are proud to have established ourselves as Vancouver’s leading purveyor of locally and ethically-raised meats. This Christmas, we’re working with local farms and suppliers to offer the City’s widest range of delicious poultry, traditional roasts and great food gift ideas so that our customers can enjoy and share great taste no matter what their seasonal tradition.

We’re offering two varieties of Fraser Valley non-medicated turkeys, each available in two sizes (5-7kg, 7-9kg). Rossdown Farms turkeys ($4.25/lb) come from a highly-respected third-generation poultry farm in Abbotsford while Two Rivers Meats turkeys ($4.75/lb) are raised in partnership with a local farm to raise turkeys using an extra rich feed mix for incredible taste and texture. We’re also offering organic turkey gravy, housemade stuffing and Big Lou’s stuffing sausage to help make this turkey the best you’ve ever served.

Turkey isn’t the only bird which is integral to holiday traditions and for those celebrating a more European-style feast, we’re offering duck from our award-winning partner Polderside Farms along with goose and duck from Yarrow Meadows Farm. If you want to celebrate with more than one kind of poultry, our famous Turduckens are available for pre-order. These roasts include a deboned turkey wrapped around duck and Big Lou’s housemade chicken sausage. They can be prepared in a variety of sizes to suit any sized party. Our Christmas roast offering is rounded out with Sloping Hills Kurabota Hams and Pemberton Meadows Rib Roasts that complete any Christmas dinner menu.

If you’re looking for things to give, not just cook, we’ve put whole list of Christmas presents together for the meat lovers and foodies on your list. Our custom gift baskets include our charcuterie mixed with some of our favourite cheeses along with a selection of our superb housemade pates, rillettes and terrines.

For people on your list who take a bit more of a hands-on approach to their food, we’ve put a sausage-making kit together with everything an aspiring butcher needs to start crafting their own links at home. Our wide range of housemade rubs, marinades, compound butters, sauces and stocks are a perfect starting point for great home made meals and make great stocking stuffers.

Big Lou’s Butcher Shop is located at 269 Powell St. and is open 7 days a week from 10-6. If you have questions regarding your Christmas needs, call (604) 566-9229 or email info@biglousbutchershop.com to consult with someone from the Big Lou’s team.

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MARQUIS WINE CELLARS DONATES $4,836 TO BIG SISTERS OF BC LOWER MAINLAND

VANCOUVER, BC – John Clerides, President and Owner, Marquis Wine Cellars presented a $4,836 cheque to Justine Greene, Executive Director of Big Sisters of BC Lower Mainland, from funds raised at Marquis’ Grand Tasting and South African Tasting.

Since 1960, Big Sisters of BC Lower Mainland has been providing mentoring programs to girls in Lower Mainland communities. Our programs provide girls, ages 7 to 17, with positive, adult female role models. Big Sisters serves the communities of Burnaby, Coquitlam, Delta, New Westminster, North Vancouver, Port Coquitlam, Port Moody, Richmond, Surrey, Vancouver, and West Vancouver.

For more information about upcoming Marquis Wine Cellars events visit www.marquis-wines.com and Big Sisters visit www.bigsisters.bc.ca.

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BITTERED SLING BISTRO: ROUND 2 CAMPARI & APEROL

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

December’s Competitors:
December 6 – Colin MacDougall, Blue Water Cafe
December 20 – Marlo Panucci (apprentice), Market by Jean-Georges

Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Tuesdays, bi-monthly

Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity); tickets available here. Listed under “Bittered Sling Bistro”

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HAWKSWORTH RESTAURANT SHARES HEARTWARMING WINTER & HOLIDAY MENU INSPIRATION

VANCOUVER, B.C. (December, 2011) Hawksworth Restaurant introduces winter-inspired menu additions with a focus on ingredients sourced from British Columbia farmers. Seasonal produce shines with a deft touch from the kitchens of Chef David Hawksworth and his talented team, resulting in balanced and flavourful menu combinations for cold winter days.

Recently recognized by enRoute Magazine as one of Canada’s top three best new restaurants, Hawksworth continues impress both guests and critics with the very best in contemporary Canadian cuisine. Highlights from the current menu include: Okanagan Bartlett pears, cooked sous vide for an hour in spiced syrup, paired with speck from Oyama Sausage Co., creamy burrata from Italy and a house-made roasted shallot dressing; a charred octopus salad features slow-cooked octopus, finished on the grill with smoked confit Langley fingerling potatoes, grilled frisee and confit fennel infused with lemon; grilled sturgeon returns, lightly grilled following a 24hr marinade and served with a sunchoke fricassee, butternut squash flan, manila clams freshly shucked from the shell, finished with a clam nectar broth.

Seasonality is also reflected in the latest tasting menu from Chef Hawksworth’s team, which includes yellowfin tuna carpaccio with spiced cucumber, pickled beetroot paired with lamb tongue, slow-cooked veal breast with red cabbage and walla walla onion and a decadent chocolate fondant with orange and hazelnut.

Holiday menus are similarly influenced with a range of options and price points. A seasonal favourite, apple beet salad features on the Holiday Party lunch menu ($52 / $60 for three courses), alongside confit pork shoulder or roasted chestnut orecchiette and topped off with steamed Christmas pudding with sundried cherry port sauce. Holiday party dinner menu ($72 / $82 for 3 courses) features yellowfin tuna carpaccio, slow cooked lamb shank or Lois Lake Steelhead finished with valrhona chocolate fondant, hazelnut and orange.

Hawksworth Restaurant is available for lunch and dinner holiday party bookings in its elegant York Room, throughout the festive season. Holiday menus will be available in the main restaurant on Christmas Eve, Christmas Day and Boxing Day and lunch will be served on Christmas Eve and Boxing Day. Breakfast is unavailable from December 23rd to January 3rd and brunch is available every weekend, including New Year’s Day (except Christmas Day).

For bookings, visit www.hawksworthrestaurant.com or call 604.673.7000

—–

A NIGHT TO REMEMBER

New Year’s Eve at Hawksworth Restaurant and Rosewood Hotel Georgia

Tickets are also available for A Night to Remember at Hawksworth Restaurant for $350 per person including dinner, wine pairings, tax and gratuity.

To book, visit www.rosewoodhotelgeorgia.com or call 604.682.5566

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CELEBRATE AT THE TEAHOUSE & GET REWARDS

This season, book your holiday party at
the Teahouse between December 1st – December 30th,
and we’ll give you 25% back in gift certificates
valid at the Teahouse and Seasons in the Park. *

It’s our way of wishing you
a very merry Christmas and a happy holiday.

Select dates are still available, so take advantage of
this special offer and book your holiday party today!

Contact 604.669.3281 or
teahouseevents@vancouverdine.com

Please quote this email to redeem your discount.
Offer available for events booked after November 30th.

* Minimum food and beverage spend of $1000.

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CIBO TRATTORIA ANNOUNCES ITS EXCLUSIVE NEW YEAR’S EVE MENU

Festive. Fun. Fabulous. Celebrate ‘2012’ With Cibo Trattoria!

Vancouver, BC (December 9, 2011) – On Saturday, December 31st , Executive Chef Neil Taylor and General Manager David Fert are planning to send Cibo guests into 2012 with a memorable New Year’s menu and a fun-filled experience they will not soon forget! An early and late seating are available and include complimentary bubbles upon arrival, party favours and a midnight countdown.

THE MENU

PARTY WITH A CAUSE THIS NEW YEARS AT RED CARD SPORTS BAR!

Vancouver, BC (December 13th, 2011) — Red Card Sports Bar is proud to present a New Year’s Eve Celebration in support of CAN – the Canucks Autism Network – that will combine a love of hockey with a rocking great time. Start the evening off by watching the Canucks versus the Los Angeles Kings and move into the New Year dancing to the awesome DJs of Sundae Sounds.

Tickets are available for purchase at Red Card or at ClubVibes.com. Red Card Sports Bar & Eatery is located at 900 Seymour Street, Vancouver (entrance on the Smithe side).

Post Grey Cup PR Party

Editor — Mon, 28 Nov 2011 10:14:36 +0000

CPBA presents: Retro Rejuvenation @ Ginger 62 on Monday Nov 28; “Odd Bits” dinner on Nov 28th with acclaimed author Jennifer McLagan at Cibo Trattoria; Extraordinary 7 course Vietti Barolo dinner with Luca Corrado Dec 3rd at Cibo Trattoria; Divino Restaurant & Wine Bar is ready for Christmas; Two Chefs & a Table named food supplier for Founders Lounge at The Cultch; Make Merry with The Glowbal Collection; The Chileans are coming; ‘Tis the Season – Portfolio gifting ideas; Another early start for the BC icewine harvest; Local Lounge • Grille Chef Cecconi wins 2011 Ocean Wise Chowdown; Tales of the Cocktail® announces 2011 Vancouver cocktail apprentice team

CANADIAN PROFESSIONAL BARTENDERS ASSOCIATION PRESENTS: RETRO REJUVENATION @ GINGER 62

What: The bright colours, the loud bouncy synthesizers, the painters-palate range of coloured liqueurs, the extremely upbeat cocktail culture, who doesn’t love the 80s? “Retro Rejuvenation” is a bartender competition, mixed with the vibe and culture of the 1980’s for an entire evening gone “old school”. Ginger 62 Night Club, Brown-Forman Canada and The Canadian Professional Bartender’s Association play host to a fun and interactive evening, celebrating the rejuvenation of all things “retro”.

Why: The Southern Comfort Society awards the top bartenders across Canada a trip back to the “old country” – to the beginning of this legendary spirit’s life, back in good old New Orleans. Plus, as a Vancouver bartender, this is a great way to come out and meet your Professional Bartender’s Association, and become a member.

How: Bartenders will compete against one another with a rejuvenated “classic” (determined ahead of time) and make it delicious and palatable right before eyes – homemade syrups, pops, good spirits, garnishes, purees, jams, bitters… the sky is the limit! Sex on the Beach? A Monkey’s Lunch? We’ll show how we make cocktails. The top 8 bartenders are invited to compete in the finals, using their original Southern Comfort cocktail entry. The winners? First and Second place head to New Orleans. Third place, an authentic Jack Daniel’s Guitar.

How: $10 Cover gets you drink tickets, coat check, hors d’oeuvres by Kale & Nori’s Chef Jonathan Chovancek and a whole lot more! Please RSVPBC@CanadianBartenders.com as soon as possible, in order to get on the guestlist!

And guess what? Dresscode is a must! Get the gel, get that Flock-a-Seagull’s hair, hightops and bright lipstick! Organizers and competitors will be in their finest 80s attire, so should you!

Sponsors: Brown-Forman Canada, Southern Comfort Society plus Ginger62, Whistler Brewing, Kale & Nori, The CPBA

Music & Entertainment: The Ginger62 Crew and Retro performers

Emcee: Simon Ogden, the father of all Vancouver Bartenders.

Judges: a professional band of bartenders and media judges will decide their fate!

Bonus Round: Ginger62 is well equipped to deal with all of your consumption needs. All products will be available, including discounted prices on CPBA punches and draft beer; maybe even shot of Jack Daniel’s if you ask them politely! Ginger62 also has their world famous photo-booth (that spells trouble..).

Let’s rock this joint! Come out and support your favourite BC bartender, and have a kick-ass time in the process.

For more info, visit the Facebook page.

Buy Tickets - RSVPBC@CanadianBartenders.com

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“ODD BITS” DINNER ON NOVEMBER 28TH FEATURING ACCLAIMED AUTHOR JENNIFER MCLAGAN

Vancouver, BC (November, 2011) Cibo Trattoria in conjunction with Barbaro-Jo’s Books to Cooks is pleased to present a very special evening with author and chef Jennifer McLagan on Monday, November 28th. Her acclaimed book “Odd Bits: How to Cook the Rest of the Animal” rediscovers the delights of less celebrated morsels of the animal. Executive Chef Neil interprets these bits with his unique Italian style in a dinner you will long remember. The menu includes:

Roast Bone Marrow with salad of pickled ramps and cucumbers, parsley and capers
Crispy pigs head and trotter salad with new potatoes, raddichio, watercress and mustard
Ravioli of lambs brains with brown butter and crispy sage
Grilled calves liver and ox heart, roast cippolini onions, crispy pancetta and aged balsamic
And for dessert – Jennifer McLagan’s Chocolate, orange and blood gelato.

In addition, one of B.C,’s best wineries, La Stella will be pairing each dish with an accompanying wine. Tickets are only $115 including dinner, wine pairings, tax, gratuity and a copy of the book. For tickets call Barbara-Jo’s Books to Cooks at 604-688-6755.

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EXTRAORDINARY SEVEN COURSE VIETTI BAROLO DINNER WITH LUCA CORRADO DEC 3RD AT CIBO TRATTORIA

Vancouver, BC – Saturday, December 3rd brings us the Italian wine producer Luca Corrado of Vietti Winery and seven of his most distinctive wines.

The Vietti winery is one of the top level producers of Piemonte and was one of the first wineries to export their cru-designated wines to North America.

This rare seven course dinner with matching wines is only $250.00. Executive Chef Neil Taylor’s menu and matching wines include:

Veal carne crudo with white alba truffles – Roero Arneis 2010
Baugna Cauda – Nebbiolo Perbacco 2008
Sanguinaccio with wild mushrooms & chestnuts – Barolo Castiglione 2007
Tajarin all’albese with white alba truffles – Barolo Brunate 2007
Agnolotti with Vietti Barolo butter – Barolo Lazzarito 2007
Basato all Vietti Barolo – Barolo Rocche 2007 / 1999
Fromagi di Piemontese

For tickets, please contact Cibo at 604-602-9570 or info@cibotrattoria.ca

About Cibo Trattoria
Cibo Trattoria specializes in authentic Italian cuisine made with fresh, organic and local ingredients. Celebrated Executive Chef Neil Taylor’s menu of rustic dishes offers a truly extraordinary, yet casual dining experience for all. A handpicked wine collection of varied and unique vintages by sommelier and General Manager David Fert, ensures exquisite wine pairings to accompany the wonderful food. Cibo was named Best New Restaurant for 2009 in Canada by the esteemed enRoute and Where Magazines. Cibo Trattoria is open nightly for dinner nightly from 5:00 p.m. Monday through Saturday and is located at 900 Seymour Street adjacent to the Moda Hotel lobby. For the holiday season, Cibo Trattoria is open December 1-30th for lunch service from 11:30 am – 3:00 pm.

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DIVINO RESTAURANT & WINE BAR IS READY FOR CHRISTMAS FUNCTIONS AND CHRISTMAS EVE

Because the holidays are all about food, family, and wine, and because no one likes doing dishes, Divino Wine Bar invites you to book your holiday party at their restaurant. Sommelier Sam Jonnery and chef Cam Picyk can wine and dine groups up to 40 people for lunch or dinner, and up to 50 for standing cocktail receptions. Group menus feature exquisite cuisine such as braised bison short ribs, local butternut squash soup, and gingerbread crème brulée.

The duo will also take the pressure off you on Christmas Eve with an “alla famiglia” dinner that will include antipasto, turkey with all the fixings and, of course, platters of Christmas cookies ($32 or $48, with wine pairings). If only someone would do your Christmas shopping for you, you’d really be set!

For enquiries contact Sam Jonnery @604.512.3358

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TWO CHEFS & A TABLE NAMED FOOD SUPPLIER FOR FOUNDERS LOUNGE AT THE CULTCH

Critically-acclaimed East Vancouver chefs team up with Eastside cultural gem

Just in time for opening night of Penny Plain, the latest production from world-renowned puppet artist Ronnie Burkett, East Vancouver’s highly respected Two Chefs and a Table have taken over management of all food programs at The Cultch. The Two Chefs team are going to run The Cultch’s food services using the same fresh, locally-sourced and sustainable approach developed running their original Alexander St. bistro and the groundbreaking nose-to-tail Big Lou’s Butcher Shop on Powell St.

Chefs Allan Bosomworth and Karl Gregg and the entire Two Chefs team are working to quickly put their stamp on the menus at The Cultch including the popular Café & Wine Bar, now renamed the Founders’ Lounge, referring to Cultch founders and artistic visionaries Chris Wootten, Wendy Newman and Murray Skikas. Along with updating menus, Two Chefs and a Table will be developing a catering program for special events at The Cultch based upon the highly popular catering offered from their Alexander Street and brand-new Richmond locations.

“We’re extremely proud to be working with an East Vancouver icon like The Cultch,” said Allan Bosomworth. “We’re all Vancouver kids and have great memories of shows there. We can’t wait to put our stamp on their food by offering patrons some of our signature dishes alongside some new creations we’re developing specifically for The Cultch.”

The 38-seat Founders’ Lounge is open six nights a week from 5:30-11pm serving tapas, wine, craft beer and cocktails to event attendees and the public alike. It’s also available for private bookings on non-event nights. Reservations are now being accepted at 604 340 3445.

The Cultch – a once-abandoned 100 year old Methodist church – has developed into a national treasure and BC’s most diverse and innovative arts and cultural institutions. For nearly four decades, The Cultch has hosted a stunning array of contemporary theatre, dance and music including jazz great Sonny Rollins, Sting, La La La Human Steps, Crystal Pite (Kidd Pivot), the Steve Miller Band, Spalding Grey’s Monster in a Box and Jello Biafra to name a few.

Two Chefs and a Table is located at 305 Alexander St. and on the web at twochefsandatable.com. For more information on The Cultch, visit thecultch.com.

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MAKE MERRY WITH THE GLOWBAL COLLECTION

Celebrate the most wonderful time of the year with stand-out dining experiences

Vancouver, BC (November 24, 2011) – Hark all ye holiday revellers: This Yuletide season, all seven restaurants within The Glowbal Collection – glowbal grill steaks & satay, COAST, Sanafir, Italian Kitchen, Trattoria, SOCIETY and Black+Blue – are bestowing on guests the gift of delicious holiday feature menus, perfect for large party gatherings (of eight or more).

The three-course, prix-fixe festive lunch and dinner menus are available to suit a variety of budgets and tastes. From Turkey Scallopini to Winter-Spiced Tuna Niçoise, Paella Valencia to Surf and Turf Platters featuring Beef Tenderloin and Lobster Thermidor, and sweet selections for dessert, such as Eggnog Crème Brûlée, the dishes are guaranteed to have guests saying, “Oh, night divine!”

Unwrap the full menu details for each restaurant below…

And it’s never too early to solidify New Year’s Eve party plans! Be on the look-out for happenings at The Glowbal Collection restaurants, HERE.

The Glowbal Collection and Union Gospel Mission: Table for 2000, December 20
Glowbal Group is happy to partner once again with the Union Gospel Mission for its 3rd annual ‘Table For 2000′ Christmas Dinner on Tuesday, December 20. Glowbal Group chefs, staff and volunteers will be on-hand to serve a festive, gourmet Christmas dinner with all the trimmings to residents of the Downtown Eastside.

The event takes place at Union Gospel Mission from 4:00 pm to 7:00 pm. Journalists are welcome. Planning a live broadcast? A heads-up is appreciated to Laura Serena.

The Glowbal Collection Unveils New Website
The Glowbal Collection recently unveiled a brand new website, chockfull of videos, food and drink recipes, upcoming promotions, chef profiles, and much more. See what’s new at glowbalgroup.com.

About The Glowbal Collection
The Glowbal Collection is comprised of seven restaurants: glowbal grill steaks & satay, COAST Restaurant, Sanafir, Italian Kitchen, Trattoria Italian Kitchen, SOCIETY Dining Lounge, Black+Blue; and two lounges: AFTERglow and O Lounge. The energy, bustle and allure of these celebrated Vancouver restaurants are what most people notice first. In addition, flawless service, exquisite wine lists, and some of the most inventive, celebrated cuisine in Vancouver define every restaurant in the collection. glowbalgroup.com.

Make your reservations online at glowbalgroup.com.

Check out The Glowbal Collection blog for the latest news on all the restaurants at glowbalgroup.com/blogs/.

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THE CHILEANS ARE COMING

The Vancouver Playhouse International Wine Festival is one of North America’s largest celebrations of wine, and in 2012, from February 27 to March 4, the theme country is Chile!
With 35 visiting Chilean wineries, 500 Chilean wines, and over 10 festival events, Wines of Chile is ready to present their best to the wine world at the Festival, which sees more than 25,000 people attend every year.

Chile’s amazing viticultural range, unique varietals like Carmenere, seafood friendly wines, sustainable commitments and world renowned winemakers make it a country festival attendees will never forget.

For those who might not know about Chile, the country is made up of many diverse regions that in their sum equate to a viticultural paradise! Vineyards are long established throughout this long, thin country, and while warm weather is a part of Chile’s appeal, it is the proximity to the Pacific Ocean and the Andes Mountains that is the major climate factor. Both the ocean and the high mountains are sources of cool air for the vineyards, especially at night, creating ideal temperature shifts for growing grapes.

Today, Chile is a first-class international producer of fine and affordable wines. Highlights are delicious Sauvignon Blanc, Chardonnay, Pinot Noir, Syrah, Merlot, Cabernet Sauvignon, and of course, Carmenere, with a special history in Chile.

Like Vancouver, Chile is based along the Pacific Ocean, and in both countries people regularly enjoy local seafood. Wines from Chile, with their balanced acidity and juicy fruit, make perfect pairings to a coastal palate’s menu.

The Chilean wine industry aims to become the number one producer of sustainable and diverse premium wines by 2020, and Chile’s winemaking capacity is strong. Chilean-born winemakers have travelled the world to hone their skills, and many internationally trained winemakers now reside in Chile, bringing with them expertise from places like Australia, California, France and New Zealand. They join the internationally regarded rock stars of their industry, including Aurelio Montes, Eduardo Chadwick, Alvaro Espinoza and Miguel Torres Jr., who will showcase their knowledge at Festival events.

For western Canada, Wines of Chile will make 2012 a year to remember.

ABOUT THE PLAYHOUSE WINE FESTIVAL
The Vancouver Playhouse International Wine Festival, Canada’s premier wine show, will run from February 27 to March 4, 2012. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. In 2012, the Theme Region will be Chile and the Global Focus, Cabernet(s). The Festival features a week of special events including the Bacchanalia Gala Dinner + Auction, wine seminars, wine minglers, winery dinners, and lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and Festival partners; and raise funds for the Vancouver Playhouse Theatre Company. Since its inception in 1979, the Festival has raised over $7.5 million to enable Western Canada’s leading theatre company to mount 229 productions and develop extensive community outreach and educational programs.

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‘TIS THE SEASON – PORTFOLIO GIFTING IDEAS

This year, consider holiday gifts that deliver a big return on investment. Whether for friends and family, or your best clients, our wine gifts provide options for all.

Portfolio Collector Magnums
Add to your assets this holiday season with unique and hard to find large format Magnums including:
Portfolio 2009: Magnum 1.5L – $100
Portfolio 2009: Dbl Magnum 3L – $200

Diversified Gift Packs
The best way to introduce family and friends to Laughing Stock wines. A selection of Chardonnay, Blind Trust Red, and Portfolio, guaranteed to impress even the most discerning taster.
3 bottle Diversified Gift Pack – $100
6 bottle Diversified Gift Pack – $200

Portfolio Collector’s Series Library Release
How has your Portfolio performed? A collector’s edition 3-yr vertical of the award winning 2006, 2007, 2008 vintages of Portfolio-our flagship Bordeaux blend.
3 bottle Portfolio Vertical – $150
6 bottle Portfolio Vertical in wooden display box – $350

Customize Your Order
Gift Card enclosure
Provide us with your message and we will take care of the rest.
Customize your gift with your company logo
We can assist in sourcing gift packaging with adequate lead times.

For personalized gift order assistance, call 250.493.8466 or email info@laughingstock.ca. Or order online to purchase wines.

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ANOTHER EARLY START FOR THE BC ICEWINE HARVEST

(Kelowna, BC) Mere days after completion of the BC grape harvest, the 2011 Icewine harvest began. Once again, this marks one of the earliest starts to the Icewine harvest in BC, with the first grapes being picked on November 19, second only to the November 5 harvest in 2003.

Icewine has been recognized as one of Canada’s signature wines ever since the first vintage at Hainle Vineyards in 1974. This year, twenty-six wineries expressed interest in picking the “liquid gold” for an expected 875 tons, the most tonnage ever projected for BC Icewine.

The first 2011 Icewine grapes were brought in by Summerhill Pyramid Organic Winery between 9:30 pm November 19 and 12:30 am November 20, as the temperatures hovered between -9°C (15.8°F) and -11°C (12.2°F). Winemaker Eric von Krosigk notes that they brought in a total of 5.5 tons of Riesling at 37 Brix and that there are still 17 acres of fruit awaiting the next cold snap, including Riesling, Chardonnay, Pinot Noir, Zweigelt, Syrah, and Merlot. General Manager Ezra Cipes stated that it was “great to get some berries off this early in the season, but we were worried about the temperature rising as the clouds rolled in, so we only got a small portion of our harvest off in this first round. The quality is excellent with vibrant acidity that will balance the sweetness and make for a most elegant finished wine.”

Thus far, only a handful of wineries have started their Icewine harvest, while the remainder wait for a prolonged, deep freeze that may not arrive until December or January.

To keep up-to-date on the harvest, follow @winebcdotcom, #BCHarvest2011 and #Icewine2011 on Twitter.

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CHEF CECCONI CROWNED 2011 CHOWDER CHOWDOWN CHAMPION

SUMMERLAND, BC – NOVEMBER 25, 2011 –Winning over the palate of a panel of esteemed judges, Chef Paul Cecconi of Local Lounge • Grille claimed the prestigious title of Vancouver Aquarium’s fourth annual Ocean Wise Seafood Chowder Chowdown Champion on November 23, 2011.

“I’m incredibly honoured to have won this year’s Ocean Wise Chowder Chowdown. It’s fun and inspiring to have these friendly culinary competitions with Chefs I’ve known for years, particularly when they support a good cause,” said Chef Paul Cecconi, Local Lounge • Grille. “I began practicing an ocean-friendly seafood philosophy as a chef at the Four Seasons Hotels in Vancouver and Sydney over a decade ago and at Local we’ve been an enthusiastic Ocean Wise partner since opening in 2009. Living and working by the lake really brings home the value of this.”

“It was a difficult decision for the judges this year but they unanimously agreed the delectable combination of smoked Ocean Wise Out

Landish oysters with parsnips, squash and brown butter bread crumbs in chef Paul Cecconi’s chowder was the well deserved winner of this year’s Vancouver Aquarium Ocean Wise Chowder Chowdown,” said Mike McDermid, Ocean Wise partner relationship manager. “Year after year, chefs make a culinary prouesse by creating unique and creative recipes highlighting the very best of Ocean Wise’s sustainable seafood options.”

For this fierce but friendly competition, 12 of British Columbia’s top chefs served up hearty samples of their delicious creations to hungry judges and to a sold-out crowd of over 550 guests in hopes of being recognized for their sustainable chowder-making prowess. Each mouth-watering Ocean Wise chowder was paired with a thirst-quenching local craft beer to highlight its flavor profile.

This year’s panel of distinguished judges included Ocean Wise founding partners chef Robert Clark and Albion Fisheries’ Guy Dean, along with Canada’s first certified cicerone (aka beer sommelier) Chester Carey, food editor Jamie Maw and Sid Cross from The Chef’s Table Society of B.C. Presiding over the night was CTV’s Michael Kuss as emcee, while the crowd enjoyed live music by Ocean Wise music ambassadors Mindil Beach Markets.

As Executive Chef at Local Lounge • Grille, Paul focuses on seasonal products meeting with local suppliers throughout the season – from seed selection through to harvest – in sourcing fresh produce for their kitchen. Paul is committed to excellence in gastronomy and wine, holding his advanced WSET certificate, and mentoring other young chefs in their culinary journey to achieve Red Seal certification.

“We’re proud to participate in fundraisers like the Aquarium’s gourmet chowder competition. Being located on Lake Okanagan is a daily reminder of the importance of fish friendly practices. This mirrors the approach we have at Local Lounge • Grille, where Local isn’t just a name it’s our state of being. Our kitchen naturally sources local ingredients and offers 100% Ocean Wise seafood,“ said Christa-Lee McWatters Bond, Cofounder. “We’re thrilled that Paul has been honoured with another charity culinary award. His innovative use of parsnip puree rather than pure cream for the Smoked Oyster Chowder base and an ‘oyster bacon’ garnish of smoked oysters in brioche breadcrumbs, gave his chowder a uniquecreamy, earthy flavour, which I think made it really stand out from the rest. We’re adding this delicious dish to our winter menu and I look forward to the customer feedback!”

ABOUT LOCAL LOUNGE • GRILLE
Situated on beautiful Lake Okanagan, Local Lounge • Grille features a relaxed atmospherethat offers an upscale casual dining menu with cuisine inspired by locally grown and sustainable ingredients. Executive Chef Paul Cecconi tours the scenic Okanagan Valley local farms and markets to source the freshest ingredients available for his seasonally inspired menu which is all about TASTE. For the complete epicurean experience guests can select from more than One hundred BC VQA wines, numerous local craft beers, and an assortment of classic cocktails all from a diverse mix of Grille, waterside patio or lounge seating options. Savour the moment – at Local it’s not just our name it’s a state of being. Visit: thelocalgroup.ca

ABOUT OCEAN WISE
Vancouver Aquarium’s Ocean Wise program—a nationwide sustainable seafood initiative—works closely with restaurants, markets and suppliers to help them sell seafood that has been harvested in a sustainable manner. The continued success of Ocean Wise month and the Ocean Wise Chowder Chowdown help raise awareness for sustainable seafood and conservation initiatives across the nation.

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TALES OF THE COCKTAIL® ANNOUNCES 2011 COCKTAIL APPRENTICE TEAM

A team of twelve bartenders from across Canada and the United States will serve as the second Tales of the Cocktail® on Tour Vancouver Apprentice Team.

NEW ORLEANS, LA — November 17, 2011 – Tales of the Cocktail® is proud to once again bring the Cocktail Apprentice Program to Tales of the Cocktail® on Tour Vancouver with a talented group of enthusiastic Canadian mixologists. This group of twelve bartenders will work alongside some of the world’s most renowned cocktail experts during the four-day mini-festival being held February12 through 15, 2012 at Vancouver’s Fairmont Pacific Rim Hotel.

“I’ve been a big fan of Canadian Bartenders for a long time, this year’s class definitely walks with a swagger, and that, makes me smile.” said Paul Tuennerman, Cofounder of Tales of the Cocktail®.

The Tales of the Cocktail® on Tour Vancouver Cocktail Apprentice Class of 2012:

Team Leaders

John Deragon
New York, New York, USA

Jeff Grdinich
Boston, Massachusetts, USA

Don Lee
New York, New York, USA

Leo Robitschek
New York, New York, USA

Mike Ryan
Chicago, Illinois, USA

Eric Simpkins
Atlanta, Georgia, USA

Senior Cocktail Apprentices:

Trevor Kallies
Donnelly Group
Vancouver, Canada

Maggie Meskey
Salt of the Earth
Pittsburgh, Pennsylvania, USA

Adam Robinson
The Bent Brick
Portland, Oregon, USA

Jonathan Smolensky
Hawksworth Restaurant
Vancouver, Canada

2012 Cocktail Apprentice Class:

Evelyn Chick
Uva Wine Bar
Vancouver, Canada

Taylor Corrigan
Origin Restaurant and Bar
Toronto, Canada

Rebecca Davis
CHARcut Roast House
Calgary, Canada

Justin Taylor
YEW Restaurant and Bar Four Seasons Hotel Vancouver
Vancouver, Canada

Michael Webster
The Drake Hotel
Toronto, Canada

Donnie Wheeler
CIN CIN
Vancouver, Canada

The Vancouver Cocktail Apprentice Program received a large number of entries, consisting of well-qualified applicants. Each of the ten returning and first year cocktail apprentices in the 2012 Vancouver class was selected based on cocktail recipe submissions and answers to a series of questions indicating their level of experience in the industry.

Team leaders John Deragon, Jeff Grdinich, Don Lee, Leo Robitschek, Mike Ryan and Eric Simpkins will lead the 2012 Vancouver Cocktail Apprentice team. Each leader is an apprentice leader with a comprehensive understanding of all elements of the program.

For more information about the Cocktail Apprentice Program (CAP) as well as bios for the 2012 CAP team, visit TalesoftheCocktail.com

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FISHERMEN HELPING KIDS WITH CANCER HERRING SALE

When: Saturday, December 3rd and Sunday, December 4th from 7:00 am – 4:00 pm or until sold out!
Where: South end of Trites Road in Steveston, Richmond, BC (12740 Trites Road) http://mapq.st/rLcGJM
Price: $10 for a 20 lb bag or bring your own bucket.
Payment: Cash only please.
To volunteer: Email fhkwcvolunteer@gmail.com with your availability!
Event updates: Visit us on Facebook – Fishermen Helping Kids With Cancer

Autumn PR Collection

Editor — Thu, 17 Nov 2011 11:55:26 +0000

(Image by: Mila Zinkova)

Michel Roux launches ‘Desserts’ at Thierry; Acclaimed Cibo Trattoria to open for lunch during the month of December; Marquis Wine Cellars’ annual Sparkling Sale-Abration; Advance tickets to Vancouver Playhouse International Wine Festival on sale November 22nd; Toast holiday traditions at Hart House on Deer Lake; Sweetapple Wins Tales of the Cocktail® on Tour cocktail competition; Chef Dale MacKay to open ensemble Tap early in December, 2011; Maker’s Mark Bourbon Bittered Sling Bistro dinner; British Columbia Hospitality Foundation helps beleaguered former editor and awards scholarships to promising students; An Evening with Michael Schratter In support of Child and youth mental health programs

UNE GRANDE REUNION

Stars Rising at Thierry for Launch of Chef Michel Roux’s New Opus — ‘Desserts’

Vancouver, B.C. – On December 7th at 7:00 p.m., chef Thierry Busset will welcome chef Michel Roux chez Thierry to celebrate the launch of chef Roux’s most recent cookbook, ‘Desserts’.

Although Michel Roux is best known for his exquisite Thames-side restaurant, The Waterside Inn, which recently celebrated 25 years of Michelin three-star status, his other true passion is dessert. Of course, the sweet courses are also the raison d’être for chef Busset, who worked alongside Roux at London’s iconic Le Gavroche.

The fête will feature creations inspired by ‘Desserts’ and chef Busset’s own confections, along with bubbly and a signed copy of the book.

HOW TO PURCHASE
TICKETS ARE $75 PER PERSON. Inclusive of reception food and wine, and a signed copy of ‘Desserts’. Call Barbara-jo’s Books to Cooks at 604-688-6755. www.bookstocooks.com

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ACCLAIMED CIBO TRATTORIA TO OPEN FOR LUNCH DURING THE MONTH OF DECEMBER

Vancouver, BC (November 15th, 2011) — For the first time since opening in 2009, Cibo Trattoria is pleased to announce we will be offering lunch service Monday through Friday from December 1 – 30. Patrons will now be able to enjoy Executive Chef Neil Taylor’s rustic Italian cuisine from 11:30 a.m. – 3:00 p.m. in our cozy, yet vibrant dining room. Neil’s seasonal and farmer driven cuisine will delight all palates with an a la carte menu, or a three course prix fixe for just $32.00 that also includes coffee or tea.

Bookings are available for groups of 2 to 50 and can be made by calling David Fert at 604-604-9750, or reserve online at www.opentable.com.

Come celebrate and make lunch a truly memorable occasion!

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MARQUIS WINE CELLARS’ ANNUAL SPARKLING SALE-ABRATION

Champagne Price Rise Expected! Time for Marquis Wine Cellars’ Annual Sparkling Sale-Abration

Vancouver, BC – Champagne is expected to go up in price in the New Year as grape prices increase in the region but throughout the entire months of November and December, 2011, Marquis Wine Cellars is offering Champagne and sparkling wine at sale at reduced prices. It is definitely the right time to stock up on Champagne!
Sale items include the following:

Moët & Chandon Impérial NV                      Regular Price $65.00              Reduced Price $60.00
Veuve Cliquot Brut NV                                   Regular Price $69.00              Reduced Price $64.00
Chandon Blanc de Noir                                  Regular Price $27.90               Reduced Price $24.90
Krug Grand Cuvée Brut NV                           Regular Price $255.00            Reduced Price $230.00

All additional Champagne, not at the reduced prices, will receive a 5% discount when 6 or more bottles are purchased and a 10% discount when 12 or more bottles are purchased. Mixed cases of Champagne and sparkling are welcome and free delivery can also be arranged.

The sale and reduced prices are in effect from Tuesday November 1st until the end of business hours on Thursday, December 31st – just in time for New Years! To sample some of the beverages visit Marquis Wine Cellars on November 12th for a free Champagne & Sparkling wine tasting 12th from 1:00 to 4:00.
Marquis Wine Cellars is located at 1034 Davie Street, Vancouver, BC. For additional information on reductions please visit the website at www.marquis-wines.com. Contact Marquis Wine Cellars by email at info@marquis-wines.com or call 604.684.0445.

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ADVANCE TICKETS FOR THE VANCOUVER PLAYHOUSE INTERNATIONAL WINE FESTIVAL ON SALE NOVEMBER 22nd, 2011

Reduced prices available for IFT, Gold Pass and Salud Chile Theme Region Pack

November, 2011, Vancouver, BC – On November 22nd the Vancouver Playhouse International Wine Festival will release advance tickets to the 2012 Festival. The tickets will offer wine-savvy consumers an opportunity to purchase discounted Festival packages and International Festival Tasting tickets in advance of the official ticket release date on January 10th, 2012.

The advance ticket release offers an incredible opportunity to access the International Festival Tasting, which will look out to the spectacular backdrop of the mountains of the North Shore for the first time in Festival history. Advance tickets will also be available to two of the Wines of Chile Theme Region events as part of the Salud Chile Pack. Surrounded by sea and mountains, Chile offers an incredible diversity of terroir and a broad range of grape varieties. From crisp Sauvignon Blanc to lush Chardonnay, zippy Riesling or fragrant Viognier, juicy Merlot or classic Cabernet, festival goers will have the opportunity to sample these and many more.

Of the advance tickets that will be released, the Gold Passes and Salud Chile Packs are sure to be the most popular. 1000 advance tickets to the International Festival Tasting Room will also be available for the Thursday, Friday and Saturday evenings. The 2012 Festival is expected to entertain and educate over 25,000 thirsty wine enthusiasts to the tune of 181 wineries, 15 countries, 30,000 bottles of wine and 64 events in 7 days.

Tickets will be available by phoning the Festival box office at 604-873-3311 or toll free at 1-877-321-3121 or in person at Playhouse Theatre Box Office (601 Hamilton Street, Vancouver). Internet sales are available for International Festival Tasting events only at www.playhousewinefest.com.

AVAILABLE ADVANCE TICKETS:

INTERNATIONAL FESTIVAL TASTING
Thursday, March 1st, 2012
Friday, March 2nd, 2012
Saturday, March 3rd, 2012
7:00PM to 10:00PM
Vancouver Convention Centre West

For the first time ever the International Festival Tasting will look out onto the mountains of the North Shore and the Pacific Ocean thanks to the addition of Ballroom D at the Vancouver Convention Centre West. Centre stage will be the remarkable winemakers from the 2012 Theme Region of Chile and this year’s Global Focus, Cabernet(s). This year’s International Festival Tasting will once again be organized by country, allowing oenophiles easy access to wines of the world.

Advance ticket price $85 (includes HST and ticket service charges)
Regular ticket price $95 (includes HST and ticket service charges)

Highlights of the 2012 IFT
The Cabernet(s) Wine Tasting Station will engage with connoisseurs and the curious thanks to samplings of various Cabernet Sauvignons and Cabernet Francs—and blends thereof—from around the world, poured by experts from the International Sommelier Guild. Regional Tasting Stations will take visitors through a series of sommelier-assisted wine flights highlighting the unique regional terroirs of Australia, British Columbia, New Zealand, South Africa, or the South of France. Also included in the price of each ticket is the opportunity to shop at the Festival Tasting on-site BC Liquor Store, where wines from each presenting winery will be available for purchase – a unique and rare opportunity!

GOLD PASS
Enjoy VIP treatment with the Festival Gold Pass, which offers incredible access to the Festival. Sample an assortment of premium bottles thanks to the helpful guidance of sommeliers and enjoy some early light bites in the before hitting the tasting floor. This pass includes three evenings in the International Festival Tasting Room (with priority access), two afternoons at the Trade Tasting sessions where you’ll rub elbows with Vancouver’s top sommeliers and restaurant owners, admission to the exclusive Curtain Raiser VIP reception on March 1st and weekend entry to the exclusive Gold Pass Tasting Lounge which opens at 5:30PM (well before the IFT).

Advance ticket price $425 (includes HST and ticket service charges)
Regular ticket price $460 (includes HST and ticket service charges)

SALUD CHILE PACK
Enjoy an afternoon and two evenings of celebrations with the Salud Chile Pack: a taste and swirl sensation that will take you from the incredible Waldorf Hotel in East Vancouver to a ballroom in the Vancouver Convention Centre West. Cap your Chile experience off with a tour through the International Festival Tasting on your choice of Thursday, Friday or Saturday. Package includes:

Celebrate Chile
Saturday, March 3rd, 2012
12:30PM to 2:30PM
Vancouver Convention Centre West

Wines of Chile has tasked VCC Executive Chef Blair Rasmussen with the seemingly impossible task of creating a Chilean themed menu to pair with more than 70 Chilean wines. Chef Rasmussen will no doubt rise to the challenge and create some amazing synergies between our own Pacific Northwest cuisine and the wonderful flavours of Chilean dishes. Your challenge will be to try and figure out which wine and food pairing you love most!

Taste Chile
Tuesday, February 28, 2012
8:00PM to 10:00PM
The Waldorf Hotel

Kick off the festival with an evening of wine, food and music at the Waldorf Hotel. Let the venue take you back to 1947 while the wines bring you up to speed on what this exciting region has to offer. Despite nearly 500 years of winemaking, Chile’s wine industry is fresh, young, and boldly evolving to meet the needs of today’s consumers. Chilean styled canapés will pair wonderfully with the exceptional wines from more than 20 wineries while the beats of resident DJ El Garzita will set the mood.

International Festival Tasting
Also included in the price of the Salud Chile Theme Region Pack is an evening session in either the Thursday, Friday or Saturday International Festival Tasting.

Advance pack price $219 (includes HST and ticket service charges)
Regular pack price $249 (includes HST and ticket service charges)

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POURHOUSE LUNCH SPECIAL

A sandwich, a side and a glass of beer for $14

Sandwiches:
Beef Brisket with havarti on rye bread
Tuna melt with celery and cheddar
Pulled pork w/ BBQ sauce and coleslaw
Meatloaf with mozzarella and basil
Portobello mushroom with asiago and garlic aioli

Sides:
Split pea soup
Pomme frites
House salad

Beer:
White Bark Wheat Ale
Red Racer IPA
Crannog Organic Stout
Seasonal (add $1 for import)

For more info, visit: pourhousevancouver.com

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TOAST HOLIDAY TRADITIONS AT HART HOUSE ON DEER LAKE

November 15, 2011 (Vancouver, BC) – Enjoying fine food and wine is an essential part of celebrating the holiday season. Below please find a list of our seasonal culinary events at Hart House Restaurant.

Luncheon Buffet: Hart House’s seasonal Luncheon Buffet will run weekdays starting December 5th. Guests can enjoy traditional winter comfort foods including Roasted Turkey, Carved Country Ham, Root Vegetables, and Gingerbread Cake.

Christmas Day: Let us do the cooking. Patrons can focus on spending time with friends and family. Our traditional Christmas dinner menu features a perfect bird with all the trimmings.

New Year’s Eve: Kiss the old year goodbye and ring in the new with a memorable New Year’s Eve dinner at Hart House. The dinner features a 3-course menu for early birds, and a decadent 5 courses for guests at the later seating.

Reservations are required for all seasonal events at Hart House. Above prices do not include HST or gratuities.

Hart House at Deer Lake, 6664 Deer Lake Avenue, Burnaby

Luncheon Buffet
December 5-23 (weekdays only)
Two 2-hour seating (11:00am or 1:30pm)
$38 per person

Christmas Day Dinner
December 25, 2011
8 seatings (from 4:00pm to 8:30pm)
$62 per person

New Year’s Eve Dinner
Early Seating 5:30 or 6:00pm; Late Seating 8:30 or 9:00pm
Early Seating $62 per person; Late Seating $82 per person

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SWEETAPPLE WINS TALES OF THE COCKTAIL® ON TOUR COCKTAIL COMPETITION

Jacob Sweetapple will have his signature drink, Roaming Buffalo Punch, featured throughout Tales of the Cocktail® on Tour Vancouver 2012.

NEW ORLEANS, LA — November 15, 2011 – For years, Tales of Cocktail® has been challenging mixologists from around the world to create the flavor of each year’s festivities with the official cocktail. Now that Tales of the Cocktail® is taking its show again to Vancouver for the second year, they have challenged Canada’s best mixologists to create the official cocktail for this spring’s events. After sampling more than 50 submissions from Canadian mixologists, the panel of judges selected Jacob Sweetapple’s Roaming Buffalo Punch as the official cocktail of Tales of the Cocktail® on Tour Vancouver 2012.

This year, bartenders were asked to punch it up and create a punch with the traditional five ingredients: liquor, sugar or sweetening agent, citrus juice, tea (or other spice) and water. Punch was derived from the Hindu word for five and was most of the popular drinks in England and its colonies by the end of the 17th century.

Sweetapple, originally from Byron Bay, Australia, knew that bartending was for him at a young age. He is currently shaking it up behind the bar at Chambar, as the bar manager in Vancouver. In addition to having his cocktail featured throughout the festival, Sweetapple will also receive an event pass to Tales of the Cocktail® on Tour Vancouver 2012.

“I have always had a tremendous appreciation for both Bourbon and Vancouver. It’s a pleasure to see that Jacob has brought those both together in an innovative, well crafted, cocktail,” said Paul Tuennerman, Cofounder of Tales of the Cocktail®.

Two other finalists were recognized for creating exemplary cocktails. Katie McDonald (Veneto Lounge – Victoria) finished second with her Helen’s Punch and Jonathan Smolensky (Hawksworth Restaurant – Vancouver) finished third with his Homesteader’s Punch. Smolensky was also the winner of the 2011 Official Cocktail Competition with his Dalhousie Cocktail. All entries were submitted online and were judged by a panel that included, Wayne Curtis, Eric Simpkins, Charlotte Voisey and David Wondrich.

Roaming Buffalo Punch Recipe:
500ml Roasted Almond infused Buffalo Trace
200ml Barrel Aged Cointreau
200ml Remy Martin VSOP
50ml Angostura Orange bitters
200ml House made Falernum syrup ( using maple )
750ml Jamaican Ginger beer
100ml Fresh Lemon juice

Directions:
Combine all the ingredients into a large punch bowl also using a large block of ice. Garnish with dehydrated slice of orange and lemons, star of anise, cloves and cinnamon sticks

About Tales of the Cocktail® on Tour Vancouver
Tales of the Cocktail® is taking its show on the road once again for Tales of the Cocktail® on Tour Vancouver. This February we’ll return to our home away from home for three days of seminars, tastings, special events and more, each featuring some of the biggest names in mixology from around the world. Join us February 12-15 as we dive deep into the cocktail culture of Vancouver and sample a taste of what’s in store at the 10th Anniversary Tales of the Cocktail® this summer in New Orleans.

About Tales of the Cocktail®
Tales of the Cocktail® is the world’s premier cocktail festival, bringing together the most respected minds on mixology for five days of cocktails, cuisine and culture. Held annually in New Orleans, this international event has something for cocktail professionals and enthusiasts alike with a spirited schedule of seminars, dinners, competitions and tasting rooms where brands showcase their latest products. Tales of the Cocktail® returns in 2012 for a historic milestone—its 10th Anniversary of rocking the cocktail world. Join the celebration July 25-29, 2012 and see how Tales of the Cocktail® only gets better with age.

For more information and tickets to the most spirited event of the year, visit TalesoftheCocktail.com.

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CHEF DALE MACKAY TO OPEN ‘ENSEMBLE TAP’ EARLY IN DECEMBER 2011

- passing his good fortune forward with a sneak-preview fundraising party

November 15, 2011 – Vancouver, BC – Top Chef Canada Winner Dale MacKay, best known for his precision execution and presentation of technical French cuisine is opening a second restaurant in downtown Vancouver during the first week of December, 2011. As the name implies, ensemble Tap promises icy cold fresh beer on tap – no less than a dozen of the 40+ world titles on the menu. The lunch and dinner food menus are decidedly ‘un-fancy’, but predictably extraordinary and beyond comforting. “I’ve always dreamed of opening a world-class pub-style restaurant where I can go after work or on my day off to watch a game, and order a sleeve of extraordinary beer and the best comfort food imaginable,” says Chef MacKay.

To celebrate his good fortune and to pass some of it forward, Chef MacKay is throwing a sneak-preview grand opening party December 5th, to raise funds and awareness for Vancouver’s Boys Club Network and to provide financial assistance to young men and women pursuing the culinary arts. The $150 ticket price includes cocktail reception, stand-up (menu sampling) dinner, live entertainment and a small but fabulous silent and live auction. For information, or to be put on the invite list, call 604.569.1770, or send an email to events@ensemblerestaurant.com.

Chef MacKay is excited about spreading his culinary wings and showing a side of himself that his culinary career thus far has not encouraged, or in fact permitted. “My Chef de Cuisine at ensemble restaurant and bar, Brad Hendrickson and I have been talking about what constitutes the perfect pub-style restaurant, for years,” says MacKay. “My heart and my person will always be at ensemble restaurant, but I’ve always wanted to use what I’ve learned over the years cooking with Gordon Ramsay and Daniel Boulud, to create ‘ultimate’ timeworn tap-house favourites like chicken wings, meat pies, ribs, fish and chips, burgers and sandwiches. Big, comfortable food that guests can sink into with a fantastic beer or glass of wine. We hope to redefine comfort and pub-style food in much the same way the ensemble restaurant redefined fine dining.”

In assuming the role of Executive Chef of ensemble Tap, Hendrickson leaves the ensemble restaurant kitchen behind. He takes with him, an unflappable, uncompromising diligence that comes from working side by side with Chef MacKay and stepping in as head chef when MacKay was away competing in or doing appearances for Top Chef Canada. “My ideal for the food at Tap is to take classic pub-style fare and comfort food and be as diligent as we would be in a high-end restaurant kitchen. I love comfort food, especially sandwiches, and I believe there is a reason for the sentiment. I have cravings for comfort food and when I find a restaurant that does comfort well, I want everyone to know about it. I really look forward to ensemble Tap because it promises three of my favourite things – great food, great beer, and a modern-rustic atmosphere. That’s me in a nutshell,” says Hendrickson.

Highlights of the Tap menu are Chicken Wings (Hot, Asian), BBQ Pork Back Ribs (with Dale’s Top Chef Canada challenging winning BBQ spice), and Clams & Chorizo with Grill Bread. The dessert menu includes classic favourites like an old-fashioned Root Beer Float with creamy Vanilla Ice Cream.

Taps’ ‘feature tap’ pours a specially brewed, medium-light bodied ensemble Lager that Dale describes as “crisp, refreshing and light.” Five Canadian craft breweries are featured on tap and in tasters, with a dozen specially selected traditional and non-traditional Ales, Pilsners, Porters, a specialty Cider, and limited edition Seasonals. Another 30 or so bottles from Belgium, Germany, Denmark, Poland, China, Mexico, Spain, the USA and Canada, complete the beer line-up. Finish with a specialty bourbon menu, and excellent wines by the glass or bottle. “We chose breweries and wineries whose craftsmanship and attention to detail parallels how we feel about food. Not surprisingly, the beers and the wines pair beautifully with our menu items.”

Chris Cho (Cho), another MacKay school of diligence alumni, who designed and ran the bar component of ensemble restaurant and bar, will assume the General Manager role at Tap. Replacing Hendrickson as Executive Sous Chef at ensemble will be Ryan Mielty, former Executive Chef at Vancouver’s Pied à Terre restaurant, with ensemble’s Doug King ascending to Sous Chef.

“For me, this apparent departure from fine dining isn’t so drastic as it seems to some people. It’s about two things – being diligent in the kitchen no matter what it is you’re creating. And that means using our technical tool kit in a way that is not obvious like it is at ensemble restaurant. But, you can taste it and you can feel it, which is what matters. And two, it’s about respecting my team and rewarding them for their diligence and allowing them to grow in a way that is creatively and professionally fulfilling,” adds MacKay.

About ensemble Tap
Located at 990 Smithe, near Burrard in downtown Vancouver – one articulated city block east of ensemble restaurant and bar. ‘Industrial country’ best describes Chef Dale MacKay’s vision for his new restaurant. A 35-foot long, raw-edge bar crafted from two large slabs of reclaimed fir, hide-covered banquettes, galvanized barn lights, corrugated metal surfaces, enameled speckleware, and wide-plank flooring – juxtaposed by 16 flatscreen televisions, sleek amenities and contemporary furnishings – imply comfort and cool at once. A 40-seat mezzanine and private party area above the keg cooler, overlooks the bar and 90-seat main floor dining area. A modern kitchen, retrofit for catering, allows MacKay to fulfill the many private and corporate catering requests that the ensemble restaurant kitchen will always be too intimate to accommodate. Chef/Owner Dale MacKay, Executive Chef Brad Hendrickson.

Service daily from 11am-midnight
40-seat mezzanine for private parties – dinner or reception style.
Offsite catering – residential and corporate.
Capacity: 130 for dinner. 200, reception style.
Walk-in. Reservations for parties of eight or more only.
Dress: Casual

About Chef Dale MacKay
Chef MacKay’s resume, like his culinary style, is condensed and flavourful. Highlights include time spent as a private chef in Italy; as Executive Chef at an exclusive BC resort; protégé to Chef Gordon Ramsay at his restaurants in Tokyo, New York, and London; then most recently, as Executive Chef of Lumière, Vancouver’s Five Diamond, Four Star, Relais Gourmand establishment managed by New York Chef Daniel Boulud’s Dinex Group. At the age of 27, MacKay made culinary history as the youngest Grand Chef Relais & Chateaux in the world.

In May of 2011, MacKay opened his own establishment, ensemble restaurant and bar, an 80-seat modern French restaurant on the residential edge of downtown Vancouver’s shopping and entertainment district. In July, 2011, he was voted Canada’s Top Chef, by the judging panel of Food Network Canada’s inaugural season of Top Chef Canada, which aired nationally (MacKay made history once again when the 13-episode series became the highest rated program in network history). In December, 2011 MacKay will open ensemble Tap a 130-seat pub-style restaurant. When Chef MacKay is not in the kitchen or on the floor at ensemble, he and his son Ayden keep busy doing homework, exploring city restaurants, and visiting family and friends. MacKay is committed to passing his good fortune forward, mentoring at-risk youth, and working with aspiring young chefs.

Visit the ensemble Tap webpage to sign up to receive updates and opening news, and also the new ensemble Tap Facebook and Twitter pages.

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MAKER’S MARK BOURBON BITTERED SLING BISTRO DINNER

Bittered Sling Bistro’s “Marker’s Mark Bourbon” competition continues with Arthur Wynne, lead bartender of Cascade Room and hot-shot apprentice on November 22 2011.

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

Location – Legacy Liquor Store’s Harvest Table
Time – 7:00pm – 9:30pm
Date – November 22 – Arthur Wynne, The Cascade Room @arthurwynne
Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity)

Menu – Hors d’oeuvres, appetizer, principal, dessert, 4 cocktails + seminar tasting (vegan option available for guests with dietary restrictions; no other modifications will be permitted).

Hors d’Oeuvres*
Oyama Schinkenspeck wrapped Farmhouse brie cheese with celeriac purée and tarragon
Crispy macaroni and aged cheddar cheese balls with smokey tomato dip

Menu*
Sablefish boudin, quince mostarda, smoked pepper duck yolk, sea lettuce – sesame crisp
Makers BBQ pork shoulder, Farmhouse cheddar spoonbread, apple, fennel and pumpkin seed slaw, wild mushroom jus
Raw coca and coconut chocolate terrine, caramelized pineapple mousse
salted caramel crunch

*Vegan option available

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BRITISH COLUMBIA HOSPITALITY FOUNDATION HELPS BELEAGUERED FORMER EDITOR

November 10, 2011 (Vancouver, BC) – The British Columbia Hospitality Foundation (BCHF) is continuing in its mission to provide financial support to members of the hospitality community who are having difficulty making ends meet due to extraordinary health crises.

Its most recent beneficiary is Teresa Evans, who worked as a publisher and editor in the BC hospitality industry for 35 years. Teresa retired from her position as editor of the BC Restaurant News in 2001. Since that time she has faced numerous physical challenges and the associated medical expenses have become a significant burden. The BCHF presented Teresa with a $5,000 grant to assist with her accumulated expenses from the past two years.

If you would like to support the work of the BCHF by making an individual donation, or sign up a team to volunteer in a Tip Out To Help fundraising event, please visit www.tipouttohelp.com.

BRITISH COLUMBIA HOSPITALITY FOUNDATION AWARDS SCHOLARSHIPS TO PROMISING STUDENTS

November 10, 2011 (Vancouver, BC) – The British Columbia Hospitality Foundation (BCHF) has awarded a total of 17 scholarships to students enrolled in local hospitality-related education and training programs. The scholarships were presented at the Hospitality Industry Conference gala dinner held at the Fairmont Waterfront on Tuesday, November 8, 2011.

The scholarships were awarded in three categories.

Hospitality Program ( $1500 each ) Ten students were selected by their respective colleges as future leaders. The selection process was coordinated by Link BC. The scholarships included those named in honor of Lothar Heinrich, Richard Gibbons and Peter Toigo.

The Culinary scholarships ($1500) each were a new initiative developed in partnership with the Chef’s Table Society of BC. Individuals were nominated based on character as well as academic performance. The three winners were selected by a committee including Scott Jaeger and other members of Chef’s Table.

The Sommelier scholarships ($1200 each) also new this year, were created and funded by Okanagan Crush Pad Winery. 4 individuals received scholarships, 2 of whom were nominated by the International Sommelier Guild and 2 by Wine Spirit Education Trust.

For more info, visit: www.bchospitalityfoundation.com

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AN EVENING WITH MICHAEL SCHRATTER IN SUPPORT OF CHILD AND YOUTH MENTAL HEALTH PROGRAMS

VANCOUVER, BC – Join Michael Schratter on November 23rd for the Ride Don’t Hide Homecoming Dinner at CinCin Ristorante + Bar. Executive Chef Todd Howard will be preparing a four-course contemporary Italian culinary extravaganza that will include wine pairings donated by the Okanagan Crush Pad Winery.

Wednesday, November 23
CinCin Ristorante + Bar
1154 Robson Street, Vancouver

6:30pm – wine reception
7:30pm – 4 course dinner with wine pairings

Tickets $150 (including HST)
A charitable tax receipt for approximately $75 will be available.

For more information: www.ridedonthide.com/newsandevents

For tickets: click here

Hear some emotional stories and view slides from Michael’s 170-day Ride Don’t Hide global cycling adventure. There will also be an opportunity to bid on a fine selection of items in a live auction. All profits from this inspirational evening will go towards the Canadian Mental Health Association’s youth education initiatives.

November PR Piñata

Editor — Tue, 08 Nov 2011 10:36:22 +0000

Kale & Nori introduce “Bittered Sling Bistro”; Mission Hill Family Estate named “Winery of the Year” at the InterVin International Wine Awards Competition; Oakwood Canadian Bistro launches new fall/winter menu and $10 brunch; Introducing “Date Night” in MARKET by Jean-Georges; Cibo Trattoria’s six-course menu featuring the esoteric food of Lombardy; Le Vieux Pin harvest report; Marquis Wine Cellars teams up with Hawksworth Restaurant to showcase South African Wines; Nathan Gilmore Appointed Manager of David Hawksworth’s Bel Café; YEW’s own master mixologist nabs 3rd Place in France; Raise a glass of bubbly at the #FSWine Tweetup; Upcoming events at Legacy Liquor Store; Upcoming events at Firefly Fine Wines and Ales; Drink, eat and help BC pets at Liberty Wine merchants ‘Fall into the Market’ fundraiser for the BCSPCA; A Plan Bee

KALE & NORI INTRODUCE “BITTERED SLING BISTRO” – TICKETS NOW ON SALE

November 8 2011 marks the launch of a new cocktail competition and dining experience from Kale & Nori Culinary Arts.

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

“Cock tail, then is a stimulating liquor, composed of spirits of any kind, sugar, water and bitters it is vulgarly called a bittered sling, and is supposed to be an excellent electioneering potion inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head.” – May 13, 1806, “The Balance and Columbian Repository”

Menu – Hors d’oeuvres, appetizer, principal, dessert, 4 cocktails + seminar tasting (vegan option available for guests with dietary restrictions; no other modifications will be permitted). *Vegan options available.

Hors d’Oeuvres*

Oyama Schinkenspeck wrapped Farmhouse brie cheese with celeriac purée and tarragon

Crispy macaroni and aged cheddar cheese balls with smokey tomato dip

Menu*

Sablefish boudin, quince mostarda, smoked pepper duck yolk, sea lettuce – sesame crisp

Makers BBQ pork shoulder, Farmhouse cheddar spoonbread, apple, fennel and pumpkin seed slaw, wild mushroom jus

Raw cocoa and coconut chocolate terrine, caramelized pineapple mousse

salted caramel crunch

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

November 2011 – Maker’s Mark Bourbon

November’s Competitors:
Buy tickets here November 8 – Jay Jones, Market by Jean-Georges @barjonesing
Buy tickets here November 22 – Arthur Wynne, The Cascade Room @arthurwynne

About Bittered Sling Bistro:
Location – Legacy Liquor Store
Time – 7:00pm – 9:30pm
Date – Tuesdays, bi-monthly

Tickets – available online through Legacy Liquor Store for $60/person (this includes HST and Gratuity); 36 tickets available.

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MISSION HILL FAMILY ESTATE NAMED “WINERY OF THE YEAR” AT THE INTERVIN INTERNATIONAL WINE AWARDS COMPETITION

Mission Hill’s Portfolio of Wines Collects 20 Medals at the Annual Competition Presented by Vines Magazine

West Kelowna, British Columbia (November, 2011): Mission Hill Family Estate has been named “Winery of the Year” at the InterVin International Wine Awards Competition, topping the list of more than 300 wineries entered in this year’s competition. Mission Hill Family Estate collected a total of 20 medals for its portfolio of fine wines spread across virtually every category in the competition.

Presented by Vines Magazine — Canada’s preeminent wine resource guide, and the producers of the annual Gourmet Food & Wine Expo — the InterVin International Wine Awards recognizes and celebrates the very best wines available to Canadian consumers.

The panel — a team of judges featuring hospitality, wine journalism, wine education and winemaking professionals — uses an objective, blind tasting format to reach its decisions. Competing wines were grouped by varietal or wine-style, ensuring that each wine was fairly evaluated alongside its peers.

In addition to the prestigious “Winery of the Year” accolade, Mission Hill Family Estate also received several individual awards for its winemaking achievements, including: Gold Medals for the 2007 Quatrain, 2007 Compendium, 2010 Five Vineyards Rosé and 2010 Reserve Vidal Icewine. The 2009 Select Lot Collection Merlot, 2009 Reserve Merlot and 2007 Select Lot Collection Syrah earned Silver Medals, as did its 2010 Five Vineyards Pinot Blanc, which earned a further “Judges’ Choice for Best Value.” A complete listing of awards is available online at InterVin International Wine Awards.

“We are honoured by this recognition for our dedication and contribution to the art of fine winemaking,” said Anthony von Mandl, Proprietor of the family-owned winery located in the heart of the Okanagan Valley in British Columbia. “I would like to thank InterVin for this prestigious accolade and acknowledge the panel of judges. This recognition is to our entire team’s credit, with special acknowledgement for Mission Hill’s winemaker John Simes. His vision, discerning approach and diligent work is without dispute.”

About Mission Hill Family Estate
Located in the heart of British Columbia’s Okanagan Valley, Mission Hill Family Estate is world renowned for its award winning wines, stunning setting and architecture, and Terrace Restaurant. Honoured as one of the Top Five Winery Restaurants globally, the restaurant and epicurean program is led by our Executive Chef Matthew Batey. Majestic mountains, scenic lakes and lush orchards encase the winery’s dramatic architecture and culminate in a setting that celebrates wine, food and the arts. With sustainable practices that ensure care for the environment, and a timelessness that respects the family’s European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery. Visit missionhillwinery.com for more information.

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OAKWOOD CANADIAN BISTRO LAUNCHES NEW FALL/WINTER MENU AND $10 BRUNCH

BC’s Finest Ingredients Showcased at Casual Kitsilano Restaurant

Vancouver, BC – Oakwood Canadian Bistro is delighted to launch its new fall/winter menu showcasing BC’s finest ingredients. Following a successful opening this summer, the casual, welcoming room is quickly carving a name for itself as Kitsilano’s favourite neighbourhood restaurant. Perfect for cozy fall and winter dinners, the warm, 85-seat bistro features a roaring fireplace and 16-seat communal table made from reclaimed fir, oak and cedar.

Executive Chef Michael Robbins—a rising star in Vancouver’s culinary community—prides himself on Oakwood Canadian Bistro’s food philosophy, which focuses on fresh, house-made dishes crafted from locally sourced products. The small, seasonally changing menu caters to market availability and the sustainability of the products. All meats are organic, local and free of hormones and antibiotics, while the seafood is sustainable, seasonal and Ocean Wise certified. From the breads and pastas to the butchery and sauces, all products are made in-house with quality and consistency.

Oakwood Canadian Bistro’s straightforward dinner menu features Canadian classics alongside the international melting pot cuisine that Canada is renowned for. Menu highlights include French Onion Soup with caramelized onion, beef broth and smoked cheddar crostini; Sezmu striploin steak and frites with Kennebec hash, onion jam and dijon hollandaise; herb potato gnocchi with tomato sauce, zucchini, olives, fried sage, parmesan and pesto; and the acclaimed AAA Burger made with hand-cut meat, house-made poppy seed bun, buttermilk fried onion and smoked cheddar. With a reasonable price point of $7 to $26, the Oakwood Canadian Bistro offers a fun, unpretentious dining experience.

Enjoy your weekends a little more with brunch at the Oakwood, featuring a tasty selection of dishes for only $10 each. Chef Robbins breakfast creations include albacore tuna nicoise benedict, blueberry mascarpone French toast, and braised shortrib served with fried eggs, marinated tomato and potato pancake. Sip on 49th Parallel artisan coffee, and add on tasty sides of granola and yogurt, bacon, sausage, hash or fruit for only $5 each.

The Oakwood Canadian Bistro is located at 2741 West 4th Avenue in Vancouver, BC. For more information, please call 604.558.1965. Visit www.theoakwood.ca, and find them on Facebook OakwoodCanadianBistro and Twitter @theoakwoodkits.

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INTRODUCING “DATE NIGHT” IN MARKET BY JEAN-GEORGES

Three enticing menus allow you to (re) connect over food

Karen Gin, chef de cuisine for MARKET by Jean-Georges and her brigade have channeled their culinary passion to create a ‘Date Night’ series. Three distinct prix fixe menus, each menu available Sunday through Tuesday, give couples the option of lingering over dinner, heading off to a movie or taking the elevator to their room.

The First Date menu available beginning October 30th and priced at $99+ for two, including wine, is designed to have you laugh and linger over food. The following Sunday, the team introduces the Seriously Second menu at $124, which includes two tickets to a movie of your choice at a near-by theatre. Finally, the Tempting Third debuts November 13th for $349, and includes accommodation at Shangr-La Hotel, Vancouver.

“Food connects people like nothing else I know,” said Gin. “This really is about getting couples away from some of that daily responsibility and enjoying one another’s company. We designed this as a progressive dating and menu opportunity, giving couples three weeks of ideas. But if any couple wants to start with option three, we will certainly make that happen.”

First Date
October 30th – November 1st
Dungeness Crab Dumplings with Meyer Lemon and Celeriac Tea
or
Butternut Squash Soup with Ginger and Pumpkin Seeds

Slowly Cooked Arctic Char with Sauteed Potatoes, Black Olive, Passion Fruit
or
Soy Glazed Short Ribs with Apple-Jalapeno puree and Rosemary Crumbs

Warm Chocolate Cake
or
Choice of Handcrafted Ice Creams and Sorbets

$99 + tax for two, inclusive of wine pairings, and valet parking

Seriously Second
November 6th – 8th
Market Sashimi on Crispy Rice, Chipolte Emulsion with Scallion
or
Frisee and Crispy Lardon Salad with Mustard Vinaigrette

Chicken Fricasse with Braised Fall Vegetables
or
Soy Glazed Short Ribs with Apple-Jalapeno puree and Rosemary Crumbs

Chocolate Pudding
or
Key Lime Pie

$124 + tax for two, inclusive of wine pairings, valet & movie tickets for Cineplex at the Scotia Theatre on Burrard Street

Tempting Third
November 13th – 15th
Parsnip Soup with Coconut Foam, Lime and Mint
or
Mozzarella, Tomato and Basil Pizza

Snapper, Nut & Seed Crusted with Sweet and Sour Broth
or
Soy glazed short ribs with apple-jalapeno puree and rosemary crumbs

Key Lime Pie
or
Choice of Handcrafted Ice Creams and Sorbets

$349 + tax for two, inclusive of wine pairings, valet & Deluxe Room at the
Shangri-La Hotel Vancouver

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CIBO TRATTORIA IS PLEASED TO PRESENT A SIX COURSE MENU FEATURING THE OFTEN ELABORATE AND ESOTERIC FOOD OF LOMBARDY

Vancouver, BC (November 1st, 2011) — On Wednesday, November 9, Cibo’s monthly travelogue of food from the various regions of Italy takes us to Lombardy. This diverse region stretches from the Alpine meadows near the border of Switzerland to the cosmopolitan city of Milan and on to the Po Valley – the heart of Italy’s rice production. Executive Chef Neil Taylor’s menu showcases this widely divergent cuisine and includes:

Nervetti (crispy pork trotters) with Mostarda di Cremona
Casonsei (pasta) stuffed with salami, greens, raisins, ammeretti and grana padano
Risotto Milanese
Cazzoeula alla Millanese (pork and cabbage)
Lombardian cheeses with grappa or moscato d’asti
Torta paradise con mascarpone

Dinner for the all of the above is at the amazing price of $59.00/person.

David Fert, Cibo’s General Manager and Sommelier would be pleased to match each course with wine from the region for an additional cost of $59.00. All costs are exclusive of tax and gratuity. For reservations please call 604-602-9570.

For more info, visit: cibotrattoria.com

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LE VIEUX PIN HARVEST REPORT

A brief summary of harvest so far this year, for all the up to the moment updates check our harvest news feed.

Harvest this year started with Sauvignon Blanc on September 14th. Sauvignon Blanc consumed four full days of picking and crushing with the final lot running through our press on September 27th. Our Sauvignon Blanc comes from three distinct sites throughout the south Okanagan including Golden Mile, Osoyoos Lake Bench and Black Sage Bench. All in all Severine has a myriad of textures, aromas and flavours to work with.

The “so waited for” Roussane, Marsanne and Viognier from our Le Vieux Pin vineyard was picked and processed September 30th and some are being fermented in 500 litre poncheons, some in 225 liter barrels and some in stainless steel. Those three years old were left with only three clusters per vine in order to help the vines construct a solid root system so the copper-coloured berries [left] showed some delicious and elegant aromas of apricot, hawthorn and yellow peaches.

Pinot Noir for the Vaila Rose arrived the week of October 11th and was pressed off the skins after a short period of skin contact. Sourcing for the Pinot Noir is from Golden Mile and Black Sage Bench.

Chardonnay tends to arrive at the winery on different dates depending on the site it is sourced from. Some fantastic fruit arrived on October 18th that may have aspirations for a 2011 Equinoxe Chardonnay.

This week we will start to see the real meat of the red grape harvest. The first blocks of Syrah were picked on Monday along with that one special row of Cabernet Franc destined for the 2011 Equinoxe Cabernet Franc.

Notably absent from the list above is the Merlot, particularly the fabulous block in our Golden Mile vineyard which usually finds its way into the Reserve or Equinoxe Merlot, It looks like this may be some of the last fruit to be picked this year.

For more info, visit: levieuxpin.ca

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MARQUIS WINE CELLARS TEAMS UP WITH HAWKSWORTH RESTAURANT TO SHOWCASE SOUTH AFRICAN WINES

November, 2011 (Vancouver, BC) – On Wednesday, November 16 2011, Marquis Wine Cellars has teamed up with Hawksworth Restaurant, one of Vancouver’s hottest new restaurants, to launch the arrival of their latest wine discoveries from South Africa.

Wines will be paired with a menu collaboratively designed by Marquis Wine Cellars and Chef David Hawksworth, who is one of Canada’s foremost chefs. Hawksworth Restaurant was recently named to the top three Best New Restaurants in Canada by enRoute magazine.

Some of the wineries being featured include Grangehurst, Rijk’s Private Cellar, Le Riche, Edgebaston, Jardin and Colmant.

Wednesday, November 16, 2011
7:00 – 9:30pm

Hawksworth Restaurant in the Rosewood Hotel Georgia
801 West Georgia Street, Vancouver (corner of Howe & Georgia)

$135 per person inclusive of taxes and gratuities
For more information, or to purchase tickets, please call 604-684-0445.

About Marquis Wine Cellars’ South African Special Buy. Kevin Mckinnon, Marquis Wine Cellars Manager, went to South Africa on a ‘Seek & Discover’ mission in March, 2011. What he came back with was 60 new wines from South Africa which have never been in the BC market before. These wines are available exclusively at Marquis’s store at 1034 Davie Street. All the wines are sourced from sustainable properties, in keeping with Marquis’ 25-year philosophy of sourcing wine from passionate people who love what they do and craft wines that reflect the special place from which they come.

About Wines of South Africa and the wines for the dinner: South Africa has 350 years of viticulture history and is a leader in sustainable wine production. All of the wines being poured are accredited as Integrated Wine Production (IPW), a voluntary environmental sustainability program that assures consumers that grape production was undertaken with due consideration of the environment. The country’s wines have a reputation for over-delivering. They offer consumers superb value and flavour. The country also produces some truly outstanding age worthy wine that are easily in a class with the world’s best.

For more info, visit: marquis-wines.com and hawksworthrestaurant.com

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NATHAN GILMORE APPOINTED MANAGER OF DAVID HAWKWORTH’S BEL CAFE

Vancouver’s full service café announces key staff ahead of upcoming launch

VANCOUVER, BC (October 27th, 2011): David Hawksworth is delighted to announce Nathan Gilmore as Manager of soon-to-open Bel Café, located adjacent to Hawksworth Restaurant in downtown Vancouver.

Armed with a decade of experience in restaurant management, Gilmore brings passion and knowledge to the role of manager at this much-anticipated full-service café. Additionally, Gilmore will oversee the coffee program at both Bel Café and Hawksworth Restaurant.

San Diego-born and White Rock-raised Gilmore most recently managed a Starbucks Coffee store and previously held management roles at Marcello and Café Crêpe Inc. Passionate about internal development and growing a team of talented professionals within the café environment, Gilmore has shown his enthusiasm for local products, nurturing strong bonds with BC-based suppliers SPOT Tea and 49th Parallel, both of which feature custom tea and coffee blends on the menu at Bel Café.

“By providing a truly equal focus on all aspects of the café experience, Bel Café will strive to elevate the coffee scene in Vancouver,” says Gilmore of his goal to create enjoyable, memorable experiences through the pairing of high-quality artisan coffee with equally high-quality food. “The café has a unique ability to be many different things to many different people, all at the same time.”

Attracting the right individual for the role has been a focus for Chef David Hawksworth, whose eponymous restaurant continues to garner critical acclaim on a national and international level. “I admire Nathan’s drive and energy,” says Chef Hawksworth. “His eye for detail and dedication to product sourcing, internal development and putting our guests first is admirable and hence he is the perfect person for the role.” Opening at the end of October and located on the corner of Howe and Georgia streets, David Hawkworth’s Bel Café will combine attentive service and delectable savory and sweet menu items, alongside custom beverage blends.

For more information, visit www.belcafe.com

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YEW’S OWN MASTER MIXOLOGIST NABS 3RD PLACE IN FRANCE

After taking second place in Vancouver’s Giffard Iron Bar contest back in August, YEW’s lead bartender, Justin Taylor took his very first trip overseas to represent Canada in Angers, France last month. As part of an elite group of professional barmen from across Europe, Taylor proudly filled one of two international seats for Canada to compete in the Giffard West Cup. Competitors were given a mystery Giffard Liqueur – in this case it was Mûroise du Val de Loire – a natural hybrid of blackberry and raspberry. With an hour to develop and seven minutes to mix, Justin impressed the judges with his creation – The Devil’s Advocate.

Stop in to YEW and have Justin mix you up one or make one at home.

Read on for the recipe! >>

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RAISE A GLASS OF BUBBLY AT THE #FSWINE TWEETUP
YEW restaurant + bar joins other Four Seasons hotels and resorts on #WineWednesday, November 9, 2011

What:
YEW restaurant + bar at Four Seasons Hotel Vancouver joins wine lovers all over the globe for the second annual #FSWine Tweetup, featuring a tasting of the festive season’s favourite imbibe, sparkling wine.

An hour of tasting and Tweeting with three featured sparkling wines: Lunetta Prosecco, Louis Roederer Brut Premier and Valdo Prosecco di Valdobbiadene
Hosted by YEW’s sommelier Emily Walker and food & beverage director, Stephane Castera, who will provide commentary along with Four Seasons virtual wine hosts
Pair with a dozen of specially priced YEW’s freshly shucked oysters with crème fraiche and mignonette ‘pearls’ from chef Ned Bell
Leading this year’s hour-long virtual tasting are four wine gurus: James Tidwell, Brick Loomis, Dana Farner and Mark Sayre
Complimentary Foursquare check-in amenity
Guests can view the streaming Twitter discussion on a large flatscreen television

Why:
To explore an often overlooked wine genre, connect with wine lovers locally and around the globe and tap directly into a wealth of wine knowledge from Four Seasons experts in advance of holiday menu planning:

Learn how to identify the elements that make an enjoyable sparkling wine
Expand knowledge and make the selection of one in the future an effortless task
How to pair sparkling wines with every course, especially for upcoming holiday parties

When:

Wednesday, November 9, 2011
Tweet-up event begins at 6:00 pm
Wine tasting and virtual wine chat is 6:30pm – 7:30 pm PST

How:

Attend the #FSWine Tweetup at YEW restaurant + bar.
Make a reservation by calling or emailing Sarah Peters at 604.609.5459 or sarah.peters@fourseasons.com.
Follow Four Seasons Hotel Vancouver on Twitter
Participate virtually by logging on to Twitter at 6:30 pm PST on November 9 and searching for the hashtag #FSWine.

Additional details are here.

Cost:
$25.00 for the sparkling wine flight; CAD $12.00 for 12 freshly shucked oysters with crème fraiche and mignonette ‘pearls’.

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UPCOMING EVENTS AT LEGACY LIQUOR STORE

MAKER’S MARK/KALE & NORI PRESENT:
BITTER SLINGED BISTRO with JAY JONES, HEAD BARTENDER AT MARKET BY JEAN-GEORGES

Tuesday, 7:00pm – 9:30pm Nov 8, 2011

34 tickets available – $60/ticket which includes gratuity and HST

MAKER’S MARK/KALE & NORI PRESENT:
BITTERED SLING BISTRO with ARTHUR WYNNE, LEAD BARTENDER – THE CASCADE ROOM

Tuesday, 7:00pm – 9:30pm Nov 22, 2011

32 tickets available – $60/ticket which includes gratuity and HST

Menu*

Oyama Schinkenspeck wrapped Farmhouse brie cheese with celeriac purée and tarragon
Crispy macaroni and aged cheddar cheese balls with smokey tomato dip

Sablefish boudin, quince mostarda, smoked pepper duck yolk, sea lettuce – sesame crisp
Makers BBQ pork shoulder, Farmhouse cheddar spoonbread, apple, fennel and pumpkin seed slaw, wild mushroom jus
Raw coca and coconut chocolate terrine, caramelized pineapple mousse, salted caramel crunch

*Vegan option available – when purchasing your ticket please make remark in the order notes.

HOUSE WINE: MAKING SENSE OF FRANCE
Friday 6 to 8 pm Nov 18, 2011

$75/ticket – Purchase tickets here
Join Michaela Morris and Michelle Bouffard from house wine at Legacy Liquor Store for a series of four themed sit-down tastings. The Wine Savvy Tasting Series is a fantastic way to learn more about your favourite topic without having to commit to a lengthy wine class. Whether you are a casual hobbyist or a serious wine collector, there will be something for everybody.

Let’s face it, when it comes to wine, France is the reference. Producers around the world have been inspired to craft wines in her image. But how well do you really know the wines of France? From the famous regions of Bordeaux and Burgundy to the charming offerings of the Loire and Rhône Valleys as well as Alsace, we will take you to the motherland for an in depth Tour de France. Be prepared to stray off the beaten path and discover some lesser-known gems as well.

BENTON BROTHERS CHEESE AND WINE PAIRING 2
Thursday, 7 to 8 pm Nov 24, 2011

$30/ticket – 25 seats available – purchase tickets here

Benton Brothers Fine Cheese and wines and 8th Generation
Come and enjoy some great BC wine with a few fantastic Spanish wines as well. Expertly paired by Benton Brothers with cheeses from all over the world. A guided tasting with five or six cheeses and selected wines. Learn which pairings work and which don’t, what to serve at your own wine and cheese party and what accompanies a fantastic cheese platter.

For more info, visit: legacyliquorstore.com

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UPCOMING EVENTS AT FIREFLY FINE WINES AND ALES

Firefly Fine Wines and Ales Supports Movember

Join us at Firefly Fine Wines and Ales and help support prostate cancer research in Canada. For the month of Movember – sorry, NOVEMBER, we’ll be offering 5% OFF to all Movember participants (just show us your Mo or your Movember wrist band). And when you spend $50 or more, 5% of the sale will be donated to Prostate Cancer Canada.

Visit any of our store locations and help support Movember and Prostate Cancer Canada. To learn more about Movember visit www.Movember.com.

Complimentary Tastings

Join us at one of our free tastings at both stores on Fridays and Saturdays this month. Check in store or online for more details.

Maple Ridge store – 3pm-7pm
Sat. Nov. 5th: Bonitas wines
Frid. Nov 25th: Zenato wines

Cambie store – 4pm-7pm
Fri. Nov 4th: Black Sea Gold Wines (from Bulgaria)
Sat. Nov. 5th : Cannery Brewing
Fri. Nov. 18th: Tantalus Wines
Fri. Nov 25th: Clos Du Soleil
Sat: Nov 26th: Circus Wines

November Table Commune Events

Riesling to Live
Put aside any lingering thoughts that Riesling is always sweet. This high quality, noble grape can produce some of the most versatile styles of wines – from sparkling wine, to bone dry still wines, to off-dry, to lusciously sweet Icewine. The strong backbone of acidity this grape is known for allows it to show well at every sweetness level. More event details here.
Fri. Nov. 4th | 7pm – 9pm | Cambie Store | $35

Beaujolais Release Party
Imagine: it’s London, England in the 1980s. You’re working in the financial district and it’s coming up on the third Thursday of November – the annual release for Beaujolais Nouveau. You and all of your colleagues put down bets on who can be the first one to return from France with a bottle of this year’s Beaujolais Nouveau. It’s exciting. It’s new. It’s fresh. More event details here.
Thur. Nov. 17th | 7pm – 9pm | Cambie Store | $35

Warm up with Winter Beer
The days are getting shorter, the leaves are falling, the rain has begun to pour down. It’s time to turn up the heat and snuggle up with a nice, dark pint of craft beer. As a tribute to the season, Lundy Dale, Firefly’s Senior Ales Advisor, will share with you some of her favourite beers for fall and winter weather with you. She’ll introduce you to something a little darker, full flavoured, fuller bodied and unquestionably delicious. There’s no reason to be afraid of the dark with a guide like Lundy! More event details here.
Tues. Nov 29th | 7 pm – 9pm | Cambie Store | $35

Don’t forget that there are only 12 seats available at each tasting and it is limited to a first come, first serve basis. Call us at 604.875.3325 with your credit card details to purchase your ticket and reserve your seat. You can also purchase tickets in person at the Cambie Street store (2857 Cambie Street, Vancouver).

Do you have a thirst to learn about wine in a casual, unpretentious atmosphere? Get a group of 10 to 12 friends together and we can hold a private workshop and tasting just for you at La Table Commune in the Cambie Street store. The price of a custom tasting will depend on the wines or beer you select for your tasting. For more information or to book a date for a tasting, please contact us at 604.875.3325.

For more info, visit: fireflyfinewinesandales.com

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EAT, DRINK AND HELP BC PETS – LIBERTY WINE MERCHANTS PRESENT “FALL INTO THE MARKET”

Fall into the Market
7:30-9:30 pm Thursday, November 3rd, 2011
@ Net Loft on Granville Island
Tickets: $29.99* (available at Liberty Wine Merchants stores)

*All proceeds support the BCSPCA

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Imagine there’s no fruit
It’s really hard to do
No veggies and no spices
And no meat for the table, too

November, 2011 (Vancouver, BC.) – In 1923, Rudolf Steiner, a scientist, philosopher & social innovator, predicted that in 80 to 100 years honeybees would collapse. Today, just 88 years later, Colony Collapse Disorder is the bill we are getting for all we have done to the bees. We could call it Colony Collapse Disorder of the human being, too, as more than 2/3 of what we eat requires pollination. Fruit. Vegetables. Herbs. Spices. Forage crops for farm animals. The list is long and its time to implement A Plan BEE.

FarmFolk CityFolk and The World In A Garden are partnering to offer an insightful evening, A Plan BEE Event with food, drinks, engaging community tables, an incredible, award-winning, uplifting film, an entertaining live auction, and a bag full of BEE-dependent gifts to take home. A Plan BEE Event is Thursday, November 10 at the Ridge Theatre. It’s all about pollination and Colony Collapse Disorder.

So many of the problems we face come down to one thing and that is monocultures – growing a single crop year after year on the same land. Imagine 740,000 acres of almonds, a crop the size of Rhode Island. Bees can’t even live there. They’d starve to death. If we didn’t have bees to pollinate our crops, we’d have to eat just bread and oatmeal, and a couple of nuts. Our very lives depend on beekeeping. What is the good news? Honeybee sanctuaries are springing up like mushrooms in this country.

These are just a few quotes from the film, Queen of the Sun, What are the bees telling us? Winner of 10 prestigious film awards, Roger Ebert says this film is “A remarkable documentary that’s also one of the most beautiful nature films I’ve seen.”
BEE part of the solution and join us for a sweet evening, A Plan BEE Event at the Ridge Theatre, Thursday November 10. Doors open at 7pm. The Ridge Theatre will be done up like never before with Whole Foods Markets’ pollination display. Guests will buzz through the theatre enjoying treats offered by Whole Foods Markets, Cocolico, Meadow Vista Honey Wines, Wellbrook Winery, Bremner Foods, Namasthe, Dog Gone Farm, and Blessed Bee. Festival Cinemas is the event’s top sponsor as this is a fundraiser for The World In A Garden and FarmFolk CityFolk who will be launching their Pollinator Project next spring.

Tickets are just $29 available online at www.festivalcinemas.ca or at any Whole Foods Markets. Details are available at www.theworldinagarden.com or www.farmfolkcityfolk.ca

P.S. the first 200 people to buy online will be entered to win 2 tickets to FarmFolk CityFolk’s fabulous Feast of Fields, BC’s premier foodie event and they’ll also receive a $150 gift certificate to The World in a Garden’s 2012 Workshop Series.

ensemble Tap to Open in Early December 2011

Editor — Tue, 01 Nov 2011 19:00:48 +0000

Chef Dale MacKay to open ensemble Tap early in December, 2011

From the official press release:

Service daily from 11am-midnight
40-seat mezzanine for private parties – dinner or reception style.
Offsite catering – residential and corporate.
Capacity: 130 for dinner. 200, reception style.
Walk-in. Reservations for parties of eight or more only.
Dress: Casual

Visit the ensemble Tap webpage to sign up to receive updates and opening news, and also the new ensemble Tap Facebook and Twitter pages.

Two Chefs and a Table Expands to Richmond

Editor — Tue, 01 Nov 2011 19:00:44 +0000

From the official press release: 9/4/2011

Two Chefs and a Table is pleased to announce that it will be expanding operations to Richmond with the opening of Two Chefs Richmond at 3331 Viking Way. The new location will serve the as both a locals’ favourite stop for breakfast, lunch and after work, a private events centre and as a commissary kitchen for Two Chefs and a Table, Big Lou’s Butcher Shop and other partners.

Two Chefs Richmond will have a 65 seat dining room which include a 22-person communal table, an open kitchen, a 12 seat bar and a 22 seat private dining room for meetings. The Richmond menu will feature Two Chefs’ classics like grass fed burgers and mac’n’cheese alongside a range of new appies and a craft beer program built around partners like Saltspring Ales and other local favourites. “When we first saw the location, we thought that we’d only need a few renovations to turn it into a hidden gem,” said Two Chefs and a Table partner Allan Bosomworth.

Located in a busy industrial area, the new location will be a magnet for lunch business and the 20 seat Coffee and Sandwich counter will feature a line of signature Big Lou’s sandwiches alongside a line of new grab and go sandwiches, housemade soups and fair trade coffees all ready for quick, tasty eat-in or takeout service.

Two Chefs and a Table has long specialized in buyout and private events and the new location in Richmond will have even greater capacity to serve the local market with a private dining room and flexible layouts that are ideal for corporate events, team events and weddings.

“We’ve been looking at ways to grow Two Chefs and a Table for some time now and this Richmond opportunity made sense on a lot of levels,” said Two Chefs partner Allan Bosomworth. “The commissary kitchen will be a huge asset for all of our projects and the Richmond location will help introduce us to a whole new group of customers. We’re excited to get the renovations completed and open the doors.

For more info, visit: twochefsandatable.com