Victoria boasts the most restaurants per capita in North America, save for San Francisco. In a culinary sea of eateries, how does one choose where to indulge their next craving? The best bet is to sample as many dishes as possible.

Enter tapas. Despite the English austere of the Capital city, Spanish style dining seems to be taking over.

In case you haven’t heard, tapas involve ordering a handful of dishes, all of which are portioned to “small plate” sizes and passed around the table so as to allow the diner to sample a variety of flavours, textures, and experiences. Heck yeah. Why wouldn’t I want to put all kinds of culinary adventures in my mouth?

Up first in this series, I present you with The Superior.

Hidden on a quiet corner in the neighbourhood of James Bay, The Superior is a local gem. Area producers such as Discovery Coffee, Phillips Brewing, Gulf Island Brewery, Sea Cider Farm & Ciderhouse, and many B.C. wineries as well as Saanich Organics and various other local farmers stock the ever changing menu, while non-professional – but incredibly talented – musicians serenade diners to the tune of jazz, blues, acoustic or even cabaret performances and local artists construct a constantly evolving space in which to experience your meal.

Currently the dining room features a Spring theme with baby crows hatching from their blue and white eggs along multi-tiered shelving, trees growing from the centre of your table, and of course, where there are small birds, there are birds of prey. As Spring moves along, the crows get bigger, the owls make their way across the room, and the atmosphere begins to shift into Summer.

Suited toward a romantic evening between two lovers (um, yes please) cozied into a plush red velvet sofa, a casual family meal at an elevated long table or lunch between friends on their garden patio, The Superior is a sophisticated venue that is, in every sense of the words, inventive and expressive.

Chef Torin Egan boasts the restaurants creativity – choosing to work here because of the expressiveness he is allowed; while manager Lisa Boehme pushes diners’ senses. She tells me the restaurant is meant to both “shock and compel” their guests into a 5 sense eating experience. I’ll take one of those!

On this particular evening we sampled an array of dishes. We began with the obligatory root chips with a charred scallion aioli ($5). A staple on the menu, these chips will make a lover of any anti-root vegetabler.

Round Two: While, the mushroom and gruyere arancini with truffle aioli ($6) lured me into a state of rich cheesy carb-laden contentment, the kale salad with apple, buttermilk ranch dressing, and crumbled blue cheese ($10) astounded my taste buds in ways I didn’t realize kale could – crunchy, full bodied, creamy and refreshing all at the same time.

Round Three: Bring on the meat! When presented with the option, Sooke trout is a fresh treasured delicacy that I crave. When it comes with local brassicas, smooth seasonal squash, rugged farro, and crisp bacon ($17) – it’s a sealed deal. Follow that up with Chef recommended sweet yet spicy ginger hoisin pork ribs that melt off the bone ($15) and you’ve got yourself a happy girl.

If after dish 5 your stomach can handle a little somethin’ somethin’ for dessert, I highly recommend the bacon fig doughnuts ($6), served with the most succulent maple syrup you’ll ever ingest. I have also been known to order one (or two) of the ginger cake with salted caramel and sour-cream sorbet ($9).

Service wise, I was impressed. If anything, the server was overly attentive. While not optimal, I would rather have my water glass topped up after three sips than have my wine glass empty for three dishes.

If you want to check out this superior restaurant, reservations are recommended and it’s housed at 106 Superior Street… For now. In the future however, it may find a new home in a new neighbourhood. Boehme stresses to me that while the building is for sale, the restaurant definitely is not. It will simply be “housed in a different box”, she tells me. Thank goodness.

The Superior: Superior food, style & concept.

106 Superior Street  | Victoria
Tel: 250.380.9515

Website | Twitter

Hours of Operation:

lunch Tuesday to Friday 11:00 / 2:00
dinner Tuesday to Sunday 5:30 / late
brunch Saturday & Sunday 10:00 / 3:00

~ Kristy Gardner

For the longest time – it seemed like Vancouver had two distinct food cultures, great West Coast cuisine and world class Chinese food. But rarely was there any cross over, either in flavor influences or clientele. It was the Two Solitudes of local dining. As a Chinese guy who is passionate about food, I’ve always tried to demystify Chinese food. It’s pretty simple, good food is good food.

With all of this great Chinese cooking at our doorstep – cross cultural Asian restaurants have been generally met with skepticism or even hostility. When the excellent Bao Bei opened, some said to me that it was not authentic and too fancy.

What?

Here’s a little secret. Real Chinese diners are not beholden to ‘authenticity’. What matters is good cooking. Well selected ingredients, cooked with respect, lifted with balanced and natural flavors.

Tom Doughty and Robert Belcham prove this point abundantly at the new Fat Dragon – an ode to pleasures of Asian BBQ with a Southern twang. There are no shortcuts here. Where other restaurants equate “Asian” with sugary sauces worthy of a Tim Horton doughnut (Chinois – I am looking at you), Fat Dragon heads down of road of restraint and careful technique. And the rewards are delicious foods made for sharing with a easy going vibe.

^ Albacore tuna is lightly cold smoked, brightened with a spicy sharp sauce that accents not masks the natural sweetness of the fish

^ The smoked beef deckle with the steamed Chinese bao is completely luscious, a sort of dream of Texas dim sum

^ The crispy beef ribs are fantastic - rich, succulent - but tightly focused. The perfect mix of fall apart smokiness with Asian crackle

^ Finish your meal with one of their house made soft serve. I mean - who can resist a bit of DQ goodness?

With warm brick, soft candlelight and strings of lights, the room conveys a back yard friendliness that is exactly in tune with the food. The flavors are smart, grownup, but most importantly of all – delicious. Sounds pretty Chinese to me!

Fat Dragon Bar-B-Q
566 Powell Street | East Vancouver
604.558.0880
Website | Twitter | Facebook

~ Canucklehead pays for all of his food, eats in disguise, and uses a giant telefoto lens.

(Image by: emerson12)

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.

What do you get when you combine great coffee with high quality doughnuts? Answer: the worst kept secret in town.

I’ve been busily working away at preparing to open the second café for 49th Parallel, which will feature doughnuts under the brand of “Lucky’s Doughnuts”. Why doughnuts you say? Why not?!

The idea of doing doughnuts began stewing in 2007 when 49th owner Vince Piccolo and I began traveling to some of the coffee trade shows in the States. Every town that we went to had a quality doughnut shop where we would go in the morning to pick up a box of doughnuts to take to our coffee booth. This will be our attempt to create that same marriage between coffee and doughnut here in Vancouver.

For the project I have traded in my barista’s apron for a chef’s jacket. After our trips in 2007 I began to take pastry classes in America with a specific emphasis on doughnuts. Back home we’ve utilized the talents of pastry chef Dawne Gourley to develop our own doughnut recipes. Dawne has worked as a pastry chef for many years creating recipes for Bishop’s, Giovane and currently serves as the brand director for David Hawksworth’s Bel Café.

Here is a link to Dawne’s blog: here

The space is located at 13th and Main Street and is shaping up quite beautifully. The reclaimed wood and Gastown brick are a departure from the very polished look of the 4th avenue location. Vince has taken the reigns in creating a beautiful cafe, starting with the neon sign that we just put up out front.

We anticipate to open in late May/ early June.

~ Colter Jones

This column is about all kinds of food stuff that happens in the geographic (and gastronomic) heart of Vancouver Island: the greater Comox Valley – Campbell River region. It’s a rich region. If you’ve got news, be part of the conversation. Share this information. Join the discussion on Facebook or Twitter.

Courtenay
Chef/owner Chris Zmeis hails from Greece and has 25 years in the rest industry before opening the doors to Yiamas Greek Taverna [75 - 8th Street, Courtenay 250-871-8552 +FB]. It’s in the newly renovated space that used to be home to my favourite Indian restaurant in my town, Go Mango. Rumour has it that owner Rikhi Datt is, like the owners of La Cabana De Marcos (also “closed until further notice”), looking for a new location. I keep thinking the glassed-in, blue-tile bit of modernism overlooking 5th and in the same courtyard as Delicado’s [180 - 5 Street Courtenay 250-338-8885] and #1 Hana Korean Restaurant [250-334-0868, 526 Cliffe Avenue, Courtenay] would make an excellent venue for a hip downtown restaurant or bar…

In the meantime, south Asian fare can be had at Kinaree Thai Cuisine [526A Cumberland Road, 250-898-8639] where some of the Girls Who Love Good Grub Club (“GirlsWLGGC”) recently enjoyed a large and sumptuous dinner with “excellent service.”

South of town the Kingfisher Resort [4330 Island Highway 250-338-1323 and 800-663-7929  +FB] and Chef Troy Fogarty are celebrating the resort restaurant’s new name with a new “West Coast inspired/local ingredients” menu. The name for The Breakwater Restaurant may have come from a Facebook contest, but it also reflects Chef Troy’s interest in local marine history and the resort’s tranquil nature. Stay tuned to our Twitter and FB feeds as I’m hoping to test the new menu soon.

Pecan pie at Atlas Cafe in Courtenay

Downtown, Atlas Cafe [250-338-9838, 250-6th Street, Courtenay  +FB] just celebrated a birthday on April 24 – thanks to owners Sandra Viney and Trent McIntyre for helping to change the face of the local food scene with their bold step 17 years ago! Atlas will be releasing an updated Spring/Summer menu mid-month. A couple of Chef Jon Frazier’s Asian-themed items are piquing my interest. (What I’m really interested in though is what mix-master wizard Torrie Howlett is going to be doing with the new drinks list, especially after talking to Connie about their recent trip to Victoria for wine – and various other tastings.)

The birthdays continue with Thai Village Restaurant [2104 Cliffe Avenue, Courtenay, 250-334-3812  + FB] celebrating its 7th in May with “the most flavour molecules for your dollar.” These flavours include fresh-from-the-patio Thai herbs and $3.95 beers from Granville Island Brewery [@itsgoodtobehere], Tree Brewery [@treebrewing], and Phillips Brewery [@phillipsbeer]. New hours: no lunch but extended evenings hours through the summer.

The “Big Bike” menu continues at Crown Isle’s Silverado Grill [Crown Isle Resort, 399 Clubhouse Drive 250-703-5050]. Chef Andrew Stigant and crew are offering a $26 3-course menu, with $1 from each meal donated to the resort’s Heart & Stroke Big Bike Campaign: Crown Isle employees take a turn on the 30 person fundraising bike ride in Comox June 16th. In addition to personal fund-raising, the Big Bike menu earned $300 by mid-April, with a dining goal of $500 by April’s end. The team’s overall goal: $2000.

About 5 minutes outside of Courtenay, Blue Moon Winery [250-338-9765, 4905 Darcy Road] is starting a monthly feature, working with local chefs for a series of Blue Moon Farm Dinners paired with Blue Moon wines. Local food, from local farms, created into amazing dishes and an incredible menu by our local talent. It may be over when you ready this, but the kick-off is a great one: On May 5th, Chef Ronald St. Pierre of Locals Restaurant [250-338-6493, 364-8th Street, Courtenay  + FB + @eatcomoxvalley] makes a farm feast in an intimate setting for 20 people. For ticket information and menu details on this and upcoming Blue Moon Farm Dinners visit the website.

Comox

Planked salmon, puffed grains with dried cranberries at Avenue Bistro's May One Big Table event.

As I write this I’m preparing to enjoy another of Chef Aaron Rail’s One Big Table events at Avenue Bistro [250-890-9200, 2064 Comox Ave, avenuebistro.ca +FB + @AvenueBistro]. I wrote about it recently because these are very tasty, very social, very fun events. They happen on the last Monday of the month and are well worth a visit. May is also the month when the region’s growing season really gets started and this will be showing up on Chef Aaron’s nightly fresh sheets. AveB staff join with staff at sister Atlas Cafe to thank Jeff and Susan Vandermolen at Beaufort Wineries [www.beaufortwines.ca] for hosting the “Spring Release Wine Tasting” and showcasing what AveB’s Connie Earl says is an “amazing line-up this year!” Both restaurants are offering Beaufort’s red and white wines on their lists, as well as featuring them in a series of special events over the coming year.

Cumberland
On May 5 Chef Greg MacDonald is hosting a “special menu night/date night at the Waverley Hotel in Cumberland [2692 Dunsmuir Ave. 250-336-8322 waverleyhotel.ca +FB]. At $25 a seat they’re selling out. I’ll be checking out Chef Greg’s weekly Sunday Bluegrass Brunch this month with some of the GirlsWLGGC. Watch for Chef Greg’s bi-monthly Chef Table events (5 courses $38 without wine; $50 with wine).

I recently dropped into the Wandering Moose Cafe [250-400-1111 2739 Dunsmuir Avenue  Cumberland www.wanderingmoose.ca +FB] in the old post office on Dunsmuir. My coffee was great, and even though I’d already had lunch I was tempted. Right across the road is Tina Willard-Stepan’s Seeds Natural Food Market [250-336-0129 2733A Dunsmuir Ave www.seedsfoodmarket.ca +FB] – watch for daily specials posted on FB. Kitty corner is Riders Pizza [250-400-7433, B-2730 Dunsmuir Ave. www.riderspizza.com +FB]. I’ve not been yet but have heard great things about the pizza (I also like that they’ve taken a few steps into the local tango Argentino community, always a good thing in my books!).

Campbell River

"Breakfast Chef" Tanya Kuster of Anglers Dining Room, Campbell River

A couple of great recent food experiences in this town include the annual Campbell River Rotary fundraiser Dancing and Tapas (at North Island College, featuring the talents of NIC’s Culinary Arts program students (who also show their stuff via the seasonal Third Course Bistro at North Island College, 1685 South Dogwood St, 250-923-9708 Thurs & Fridays 5-8pm  http://j.mp/3rdCourseBistro).

The second great CR food experience was a wonderful brunch at Anglers Dining Room [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive  / dolphinsresort.com +FB @DolphinsResort] thanks to “breakfast chef” Tanya Kuster.  May 25-27th marks the beginning of monthly wine pairing dinners with partner Beaufort Wineries [250-338-1357, 5854 Pickering Road, 10 minutes north of Courtenay www.beaufortwines.ca]. With Chef Joe Volk (NIC Culinary Arts alumni) at the helm the dinners have a “100 mile” theme. Dolphins Resort (parent to Anglers) is offering special 1-night rates for all wine pairing diners not wanting to travel after eating and drinking. What’s cool is that there’s also a “by donation to the Campbell River Food Bank” shuttle as far south as the Oyster River.

My cinnamon bun at Lorna's Roberts Lake Resort dining room.

About a half hour drive north of town, I found delicious (and enormous) cinnamon buns thanks to baker/owner Lorna Duncan at Roberts Lake Resort [Island Highway, Roberts Lake 250-287-9421]. Note: There are lots of great hikes nearby to help discount the caloric impact of these beauties.

~ hanspetermeyer

Related articles

• What the food and dining conversation looks like on Twitter, 80km around the Comox Valley (hanspetermeyer.com)
• One Big Table, the monthly social feast at Avenue Bistro (bonvivantvancouverisland.com)

(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.

(Image by: epSos.de)

Once in a while you watch an awards show – and somebody sweeps all the big prizes. This year at the Vancouver Magazine Restaurant Awards saw the return of David Hawksworth to a Vancouver dining scene that was pining away for him like a love sick 16 year old. But let’s be fair, it was not a gimme – competition is too tough from rooms like L’Abattoir, La Quercia, or any one of the stellar Top Table restaurants. There are no freebies in the hyper competitive Vancouver restaurant scene.

So kudos are in order to all the competitors. Looking over the list of nominated restaurants and you get a sense of just how good we have it. So the big winner? That’s us – the diners.

Here are the list of award winners. Congratulations to all.

Restaurant of the Year
Hawksworth

Best Upscale Restaurant
Hawksworth

Best Casual
L’Abattoir

Chef of the Year
David Hawksworth

Best New Restaurant
Hawksworth

Lifetime Achievement Award
Kimble Chan, Nelson Yeung, Kirin Restaurant Group

Mentorship Award
Julian Bond

Green Award
Trafalgars

Best New Design
Hawksworth

Pastry Chef of the Year
Theirry Busset

Bartender of the Year
Danielle Tatarin – Keefer Bar

Supplier of the Year
F.I.S.H.

Premier Cru
Neil Henderson - Araxi
Terry Threlfall – Hawksworth
Brooke Delves - Maenam
Iori Kataoka – Zest
Corey Bauldry – Diva at the Met

Best Food Cart
Re-Up BBQ

Best Seafood
Blue Water Cafe + Raw Bar

Best Upscale Italian
Cioppino’s Mediterranean Grill & Enoteca

Best Casual Italian
La Quercia

Best Pizzeria
Nicli Antica PIzzeria

Best Upscale French
Le Crocodile

Best Casual French
Pied a Terre

Best Upscale Japanese
Tojo’s

Best Casual Japanese
Kingyo Izakaya

Best Upscale Chinese
Jade Seafood

Best Casual Chinese
Alvin Garden

Best Dim Sum
Kirin

Best Noodle House
Chef Hung Taiwanese Beef Noodle

Best Indian
Vij’s

Best Korean
Hanwoori

Best Thai
Maenam

Best Vietnamese
Phnom Penh

Best Other Asian
Spice Islands

Best of the Americas
Dona Cata

Best Steakhouse
Hy’s Encore

Best Casual Chain
Cactus Club Cafe

Best North Shore
Fraiche

Best Whislter
Araxi

Best Victoria
Ulla

Best Vancouver Island
Sooke Harbour House

Best Okanagan
Waterfront Restaurant & Wine Bar

Best Winery/Vineyard Dining
Miradoro at Tinhorn Creek

Best Resort Dining
The Pointe at the Wickaninnish Inn

I distinctly remember my first experience learning that what mixer you use can significantly affect the taste of your cocktail. I was at a friend’s party, testing out the Cosmopolitan recipe from my latest acquisition at the time, The New York Bartender’s Guide. The Cosmos were popular and we ran out of limes. My friend happened to have Rose’s Lime Cordial in his cupboard… Nope, not even close.

The same is true of sodas, especially if you are using a top quality spirit. Try a side-by-side comparison between a mass-market product made with high fructose corn syrup and artificial flavours to one made with cane sugar and ingredients your grandmother would recognize. The difference can be striking.

For the Donnelly Group’s Trevor Kallies, it is about finding a balance between quality, flavour, price point, and time.

I was introduced to Fentimans a few years back when it became the stocked ginger beer from our supplier. Right away, we saw a difference in the way our drinks tasted — much more ginger, and much less sugar… Recently, we have used the Tonic on our cocktail menus, and created full soda-inspired menus tailored entirely around the Fentimans flavours. Recent favorites have been Tom’s Amaro & Cola (Averna Amaro, Bulleit Bourbon and Cherry Tree Cola) and the Burdock Float (bourbon-based with Fernet, Dandelion & Burdock soda and egg white).

At Pourhouse Vancouver, Sazeracs, Manhattans, and Sidecars are mainstays. According to bartender, Craig Kenzie,

When making simple drinks there is nothing to hide behind. Imperfections are glaring and sub-par ingredients really stand out… When a classic Gin and Tonic is the right drink, we make sure to put the same level of quality in it as any of our pre-Prohibition cocktails: a proper classic rocks glass, a couple of square chunks of ice, a healthy measure of premium gin, a slice of lime, if so desired, and the finishing touch — a bottle Fentimans Botanical Tonic on the side.

Dani Tatarin of The Keefer Bar chooses mixers based on natural ingredients, versatility, and flavour profile.

As a mixer for a simple highball, Fentimans sodas provide an easy way to have unique ingredient combinations — like Rose Lemonade or Dandelion & Burdock — without having to make or source ingredients. Although making and sourcing ingredients is something I love to do, not everyone can do it or has the time, so I love to surprise guests with a simple drink that they can replicate at home.

Burlesque Lemonade
– by Dani Tatarin, The Keefer Bar

• 2 oz Blanco Tequila
• 4 oz Fentimans Rose Lemonade
• 3 dashes Red Date & Pepper Bitters

Build ingredients on ice in a Collins glass, stir, and garnish with lemon zest.

So not only does a bar’s spirit selection give you an indication of their cocktail quality, have a look at their mixers to ensure a premium spirit isn’t going to be sullied by pop-in-a-box soda.

~ RG

Martin Picard was recently in town at Barbara Jo’s promoting his new cook book, Au Pied de Cochon Sugar Shack with a book signing. I am not afraid to admit that I am a pretty gushy fan of his. When Au Pied de Cochon self published their first cookbook, I called the restaurant in Montreal trying to get a copy. The hostess was astonished that someone in Vancouver had actually even heard of PDC, let alone want their cookbook.

Well, in the intervening years, Martin Picard’s enthusiastic exploration of Quebec cuisine and rich excess has won him legions of adoring fans (even Rob Blumer showed up to the event, adding some Food Network buzz to the proceedings). It’s easy to overlook that there is also restraint in what he does, keeping his cooking firmly in the world of real food and not stunt cooking. “Sometimes what I cook looks simple, but behind it there is a lot of complexity and technique.”

Picard opened Au Pied De Cochon’s Cabane À Sucre about five years ago to celebrate the food of the country side and the traditional sugar shacks that turn maple sap into syrup. An immediate hit, reservations for the season sell out within hours each December 1st. The new cookbook aims to give a taste of what we are missing, with a focus on detailed step by step photos and recipes that work.

“Each recipe was tested almost seven times, and we are sure that people will have great success with it. I am very proud of the fact that the people will be able to taste real maple syrup in each of the recipes… The maple eclairs that were made here [by the cooking team at Barbara Jo's] taste exactly like the one’s we did in Montreal.”

For many, including myself, the first step in trying the recipes is getting over the idea that maple syrup is a luxury product to be used sparingly. Picard wants us to conquer our prejudice.

“It’s much like how olive oil is treated. We have a false idea that we need all sorts of olive oil that you drizzle a little on things. Then you go to Spain you see how it’s really used.”

Here, maple creme is used in a sandwich of duck fat fried pancakes, pork confit, and cucumbers.

The PDC’s no holds barred food has clearly made a huge impression in the culinary world – with even California taking notice and influencing Los Angeles’ Animal Restaurant. For Picard, “It’s very cool that when you have success, you inspire other people, as I have been inspired by other chefs and restaurants before me.”

As with all great chefs, Picard’s generosity underpins everything he does. He shares local Quebec cuisine with us because he loves it and wants us to love it too. He wants us to really celebrate and enjoy maple syrup, perhaps the most Canadian ingredient out there.

“We are so happy when people are coming from other provinces and the US to come and eat with us.” And with the new book, Picard says “Now we can really share our passion.”

~ Canucklehead

We have a copy of Martin Picard’s new book “Au Pied De Cochon Sugar Shack” to give away to the first person to correctly answer the following question in the comments section below:

What renowned Montreal restaurant did Martin Picard help open in the early 90’s?

A land of plenty
The greater Comox Valley is a “land of plenty” (from the local Salish word Komoux, meaning “land of plenty). With neighbourhing Campbell River, our region is rich in agricultural, horticultural, and marine food resources. To put it simply, we grow and harvest great food here. Over the years this great food has attracted talented chefs and restauranteurs. We’re even boasting about becoming “Canada’s Provence.” Heady aspirations! Great if you love food – and I do. This column isn’t exhaustive about what’s happening in this Provence-to-be; it does, however, give a taste of what’s happening. You can contribute to the conversation by sharing this information, and joining discussion on Facebook or Twitter.

Chef Joe Volk’s quick hands plating entrees on a busy night in the Anglers Dining Room © Sean Fenzl Photography

Wine pairing makes way for beer pairing at Anglers Dining Room on April 20-21 [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive / dolphinsresort.com +FB @DolphinsResort]. “Pub Fare with Flare” features Chef Joe Volk putting nouveau pub fare (think “DLT” – duck confit, gourmet greens, garlic aoli – and Bison Steak Sandwich) together with beers and ales from Salt Spring Island Ales. I’ve also noted that people are talking about Anglers’ as a breakfast destination… It’s now on my list for the next “brunching around” research.

Togarishi salad at Atlas Cafe, Courtenay

Downtown, the flagships of the local dining scene are Atlas Cafe, Locals, and Union Street Grill and Grotto. The theme at Atlas [250-338-9838, 250-6th Street, Courtenay atlascafe.ca +FB] this month is “brainstorming.” I’m going to be watching the fresh sheet as Chef’s Jon and Paul are pooling their talents to come up with new items for the launch of the spring/summer menu in May. On the beverage side, you may know that I’m a fanboy of mix-master Torrie Howlett, and I was thrilled when he returned to the Atlas/AveB fold after a stint with Surgenor Brewing [250-339-9947, 861 Shamrock Pl, Comox surgenorbrewing.ca]. He’s the man responsible for a number of the great cocktails on the list at both restaurants, and he’s working on updating the offerings. Friday and Saturday nights are great times to check out his latest refreshments. Customer feedback will be driving the new cocktail list. I’ll be testing for sure. (I last wrote about Atlas in December 2010.)

Chef Ronald St. Pierre is buoyant at Locals’ [250-338-6493, 364-8th Street, Courtenay localscomoxvalley.com + FB + @eatcomoxvalley] positive experience with the recent CVDineAround and Customer Appreciation Month promotions: lots of new faces walking in the door to one of the region’s premier restaurants. For April, Locals will be showcasing their 3-course Galloping Gourmet dinner menu for $35 at dinner, lunch for $19. Sous-chef Chris (Tiki) Baratto will be introducing some of his inspired creations this month as well. With the change in the seasons Locals’ menu – focused on local product and local producers – will also show changes, most noticeably in the daily fresh sheet. Note that the dessert menu will also feature more vegan options.

Kathy Jerritt with two bags of Tria goodies.

Kathy Jerritt is one of my favourite food entrepreneurs in the region: She makes great food, and she’s always finding new ways to get it to those of us who appreciate her talents. Most recently she’s bought Lorna Bridge’s Country Catering and turned it into Tria Fine Catering and Gourmet Eats [250-871-8716 triafinecatering.ca @triaculinary +FB]. As well as full-service catering (large and small events), watch for take-home dinners at Sharkbytes (next to Mudsharks Cafe [250-338-0939 D-244 4th St, Courtenay] starting April 11. Starting May 12 the popular Tria crepes will return to the outdoor Comox Valley Farmers’ Market [comoxvalleyfarmersmarket.com +FB]. Working in partnership with Filberg Lodge [Filberg Park, 61 Filberg Rd. Comox] and Relay Rentals [relayevents.ca], Tria will also be hosting their signature Full Moon Feasts starting June 4. With only 40 seats available for each evening the June feast is already booking up.

One of the big local food events in BC takes place annually in Comox: the BC Shellfish Festival [250-890-7561 bcshellfishfestival.ca +FB]. This year’s Chefs’ Dinner takes place June 15 at Filberg Lodge, with tickets on sale April 2 at $125. The chefs’ lineup includes: Ned Bell, Four Seasons/Yew Restaurant (Vancouver), Jonathan Chovancek, Kale & Nori Culinary Arts (Vancouver), Bill Jones, Deerholme Farm (Cowichan Valley), Aaron Rail, Avenue Bistro, Ronald St. Pierre, Locals, and Matt MacDonald, Berwick, Comox.

Not that many moons ago – people in Vancouver were pining away for good pizza. Even Seattle, with Serious Pie and Delancey were killing us in the pizza department. How could the Economist say that we were the best place in the world to live, when our pizza was so completely shitty?

Well, complain loudly enough and ye shall receive. And look at us now! We’ve got a gluttony of excellent choices. Nicli Antica, Pizzeria Farina, Campagnolo Roma, Bibo… all with great pies. With the Good Pizza box firmly ticked, we are a World Class City again. Yay!!

One of the newest pizzerias actually helped kicked start the local pizza abundanza. When Terry Deane opened Ah-Beetz, rumours carried on the wind about fantastic pizza in Abbotsford. At first, such reports were met with cynical Vancouver disbelief – as though a golden unicorn had been spotted in Surrey (actually, most Vancouverites are pretty sure that the world ends at the Fraser River and starts up again at the Nexus line). But as one who actually tried Ah-Beetz, I can tell you that tears of joy (such deliciousness!) and anger (why are you not in Vancouver?) rolled down my cheeks when I tucked into one of their great pizzas.

Well, Terry has finally opened Pizzeria Barbarella in Vancouver – I got a chance to check it out this week. A quick look at the menu shows a much more focused approach since moving from Valley. Out with the Hawaiian pizza, in with the smoked pancetta and citrus dressed olives.

The house caesar salad is smartly rustic, with a good mix of robust greens and a dressing that balances lemon sharpness with anchovy umaminess. A harbringer of good things to come.

The pizza is the NY thin crust style that I remember from living in the US (albeit on the West Coast). Crackling with a great chew – sturdier than the full on Neopolitan. And it was served cut into wedges. Heresy!

The Fuoco with spicy capicollo and jalapeno was my favorite. The tomato sauce had that real East Coast marinara balance of bright freshness and rounded sweetness.

I know what many of you are thinking – jalapeno on a pizza? Is that authentic?

Who cares? It was good!

This is the really fun thing about Vancouver pizza right now. There are so many approaches to great pie – all of them worth exploring. Some are pursuing the purist’s vision of the Neopolitan ideal, others take a more West Coast slant to local freshness. Barbarella takes a real NYC point of view – strongly opinionated, sure handed, relaxed and pretty fucking delicious.

Is that a tear running down my cheek again?

Pizzeria Barbarella
654 East Broadway | East Vancouver
Tel: 604.210.6111
Web |  Facebook |  Twitter

On a recent trip to the US South, I got to try out some of the what the locals love to eat. But let’s face it – for all of my obsessions over organic and seasonal foods, the vast majority of Americans are more interested in local restaurant chains. And their loyalties are as deep as they are puzzling. Perhaps it’s the same way Canadians can’t shake their addiction to the White Spot burgers or the truly heinous Tim Horton’s donut. So who are we to judge?

Chick-Fil-A (chick-fil-a.com)
Okay, I won’t lie, I was genuinely excited about trying out this Southern chain. The loyalty of their clientele is legendary – people obsess about their chicken burgers. I mean, they even have a college bowl game named after them. And despite charges of homophobia, I was still curious enough to give the place a try.

Their chicken sandwiches did not disappoint. First off, it actually tasted like, well… chicken. Really good juicy chicken. I know that seems like a low bar to set, but I think it’s a huge win when fast food actually tastes like a recognizable food. Add Chick-Fil-A’s special sauce (a mix of honey mustard and bbq), a side of waffle fries, and one of their made in house lemonades; and you’ve got yourself a winner winner chicken dinner.

The cultural experience is so completely different from anything in Vancouver. Their staff is that super scrubbed, ridiculously polite teen aged staff that you only find working at an In N Out Burger or manning an Amish farm stand. They brought over our food and refilled our drinks without being asked. Like a real restaurant! Near the end of our meal – we looked over and saw the manager praying with a customer as he got his food. It was surreal, yet kind of moving. They prayed a LONG time, so I suspect that they knew each other and that the customer had some other issue going on besides soggy fries. That’s real customer service for you.

Waffle House (wafflehouse.com)
With it’s blue collar image, super low prices, and 24 hour service, this chain is a real Southern institution, serving 2% of all eggs used in American food service. When a restaurant inspires a country song , you know it’s the real deal. It’s retro yellow signage, stripped down decor, and the din and clatter of a busy diner got my hopes really high.

I really really wanted to like this place. People online rave about their pecan pancakes and hash browns smothered and covered with cheese. Well – the pancake was pale, flimsy, slathered in “buttery topping”; and the hash browns were from a bag, under cooked and draped with a sad slice of processed cheese.

I was literally clutching my stomach by the time I got to the airport. Ugh. Thankfully I was still able to make my flight home, and the first I did when I touched down was to get my fix of real Vancouver regional cooking.

A delicious bowl of won ton noodles from McNoodles in Richmond. Aaaaaah.

~ Canucklehead

I love food. I love good food. I love eating good food with other people who love eating good food. It’s genetic, I think, Or maybe it was the countless three hour dinners that were the staple of my childhood – stuffed into my Baba’s dining room with my extended Ukrainian family around a long wooden table piled high with perogies, cabbage roles, fresh mushroom soup, pickles, warm bread, raspberry preserves, and apples pies.

Sooner or later, my cousins and I would sneak away from that table and slip out into the endless light of those exquisite Edmonton summer nights. My Baba’s yard was a childhood paradise – meandering pathways that ran through waist high rows of peas and beans, apples and plums hanging within reach, chicken coops that were easily converted into hide-outs and jail cells, countless flowers that could be picked and sold in hasty bouquets to neighbourhood ladies by cute little boys, and piles of rotting plant debris and animal manures that fascinated us despite our feigned disgust.

Of course, at the time, it all just seemed so utterly “normal.” Didn’t everyone’s grand parents grow and prepare their own food, and fill up half the basement with canned fruits and veggies, even if they lived in the heart of the city? Didn’t everybody’s grand kids fight over whose turn it was to go out and collect the eggs? Who’d have thought that my traditional, conservative grandparents would be considered icons of the trendy “locavore” tribe if they still lived today? I’m not sure my Baba would know quite what to do with that.

Ironically enough, some 40 years later, I find myself at the heart of this burgeoning movement of urban agriculture and permaculture that is sweeping across North America at a dizzying pace. It still strikes me as rather amusing that we need a “movement” today to accomplish something that was so simple and so natural for most of our relations just two generations back: connecting ourselves intimately to the growing and eating of healthy, sustainable local food.

Well, in the interim, there were a few things that got in the way. As my childhood in the 60’s drew to a close, my upwardly mobile parents moved us out to the suburbs where we could bask in the hard won affluence of sterile lawns, and manicured hedges, far from the vagaries of wild food gardens, and the “dirtiness” of chicken coops and compost piles. Food now came from the grocery store, mostly in very convenient disposable plastic, cardboard and metal containers. And so this too became “normal”, and the new so-called global food system appeared to have ushered in the “golden era” of abundance and plenty – or did it?

The past few decades have done nothing short of trade away centuries of local agricultural tradition and infrastructure for the complete corporatization of the global food system. The “mirage of plenty” can no longer hide the true and horrendous costs of how we are feeding ourselves today: millions of family farms lost to big industrial agriculture around the world (according to StatsCan,17,550 family farms disappeared in Canada alone from 2001-2006); the intense and widespread degradation of soil and water as a result of industrial farming approaches (the world loses 2 acres of farmland per minute, according to the American Farmland Trust), 925 million people on the planet who cannot meet their basic daily food needs despite ever increasing global food production, and an epidemic of diet related diseases such as obesity and diabetes sweeping across most of the world like the plague.

^ A neighbourhood child forges for strawberries on the edge of a permaculture yard

OK – I know I am oversimplifying things here just a wee bit, but the point is – the global food system is not a system at all, it’s a catastrophe. It is an ailing patient whose days are numbered. And it will change tremendously in our lifetime. Therein lies the good news. And it is VERY good news. The hunger for a truly, sustainable and localized food system is creating some very interesting alternatives in the ever-growing cracks in the foundations of our world food fiasco.

Permaculture is one such alternative emerging out of Australia in the 1970’s – and now maturing into a global movement with unique expressions around the world. At the heart of the permaculture vision lies the assertion that by observing and understanding the natural world, we can create human habitat based on ecological principles that will meet our needs for food, water, energy, shelter, community, etc, while healing, not destroying, the broader eco-systems around us. Good news, for a change!

The term “permaculture” was originally conceived of as a “permanent agriculture” but later expanded to include the wider patterns of how we live, i.e. “permanent culture.” The practise of permaculture is based on three core ethical principles: care of the earth, care of people, and “fair share.” At first glance, this may seem like an overly idealistic, and “pie in the sky” place to begin, but if it is anything at all, permaculture is a highly practical set of strategies and tools for empowering individuals and communities to be able to meet their own food and other needs. The ethical principles serve to remind us that our social, ecological and economic well-being cannot be separated from each other, and that ultimately, we are all in this together.

The permaculture design approach invites us to consider our home, our yard, our community, our farm or even our whole city as a system. The system by definition includes elements like soil, water, plants and animals, simple and appropriate technologies, energy, and of course, people. If we design effectively, all of these and other elements will work synergistically together producing many useful “yields” (i.e. food) while at the same time, the system is fostering increasing bio-diversity (including human diversity), and surpluses that can be shared with others.

Not so different than my Baba’s home and yard, come to think of it. This was definitely a highly productive system that became a tremendous resource not just for our family, but for the wider community as well. No visitor or passer-by would ever leave without at least a few eggs, a jar of pickles or maybe a bit of advice or encouragement.

No matter where we live, we can begin to transform our private and public spaces into oases of food, beauty, bio-diversity and community. This is radical work, and work that is radically needed at this time. In the next few posts I will explore in more detail how permaculture can be a tremendous resource for undertaking this transformation. You are welcome to join us around the table – there is always enough good food for one more!

~ Ron Berezan

Regional News
Gaetane Palardy’s Island Gourmet Trails 250-650-1956, www.IslandGourmetTrails.ca will be leading a tour of the Shellfish Research Station Tour (Deep Bay www.viu.ca/deepbay) on Monday, March 12. Cost is $5. Contact Gaetane to confirm a spot: info@islandgourmettrails.ca.

Thursday, March 29 the 7th Annual Dining Out For Life! fundraiser with a number of restaurants from across Vancouver Island donating 25 percent of their food revenue for to support AIDS Vancouver Island, a Vancouver Island charity supporting local people living with HIV/AIDS. Participating restaurants in the mid-Island region include Fusilli Grill, Royal Coachman Inn, Salmon Point Restaurant & Bar, Atlas Café, Avenue Bistro, The Greenhouse Restaurant, Kingfisher Oceanside Resort & Spa Restaurant, Martine’s Bistro, Tita’s Mexican Restaurant, Toscano’s Trattoria, Union Street Grill & Grotto. Diners also have a chance to win an ocean cruise for two.

^ CVDineAround menus... such amazing values, so many great restaurants to choose from February 17 - March 18 is an excellent time to "dine around" my home town.

Comox Valley News
The “big news” for March is the second half of the Comox Valley Dine Around event which started on February 17 and extends to March 18. My experience so far is that the various $15/$25/$35 menus being offered provide amazing values. CVDineAround is an excellent opportunity to try out some new venues as well as revisit old faves. Restaurants participating this year include: Martine’s Bistro, Atlas Café, Avenue Bistro, The Waverly Pub, Silverado West Coast Grill, Delicado’s, Old House Restaurant,  Blackfin Pub, Plates Catering & Eatery, Bisque Restaurant, Thai Village Restaurant, Tita’s Mexican Restaurant, Crystal’s Place, Carmie’s Café, Locals, Chalk Lounge / River City Café (Westerly Hotel), Mad Chef Café, Fluid Bar & Grill, Union Street Grill, Ricky’s All Day Grill, Common Ground, and Monte Christo.

Chef Montri at the Thai Village Restaurant [2104 Cliffe Avenue, Courtenay, 250-334-3812 thaivillagerestaurant.com + FB] has created two menus for the CVDineAround event with a focus on fusion specials featuring local seafood. The restaurant has also started germinating seedlings to get an early harvest of Thai herbs to serve up later in the spring.

A couple of familiar faces return to Atlas Café [250-338-9838, 250-6th Street, Courtenay www.atlascafe.ca +FB]. Paul DeRidder re-joins the kitchen team his happy disposition and an amazing ability to build consistently beautiful plates. I’m particularly thrilled to hear that former bar manager Torrie Howlett is back. He’s the man behind the best cocktail lists in this region, and he’ll be focussed on rebuilding the existing outstanding list at Atlas (this guy has flavour smarts that bear extensive sampling). In the kitchen, Chef Jonathan Frazier is partnering with Grains Bakery [250-338-0955 445-10th St, Courtenay www.grainsbakery.ca] to offer the “perfect burger bun” for the two burgers at Atlas: the half-pound beef burger with Tannadice Farms [3465 Burns Road, Courtenay 250-338-8239 www.tannadicefarms.com] bacon, gorgonzola cheese and brandied poached pear; the salmon burger with lemon-caper aioli and house pickled onions. Atlas is part of the CVDineAround promo with $25 and $35 menus.

Crannog Ales www.crannogales.com are being featured at Tita’s Mexican Restaurant [250-334-8033, 536-6th Street, Courtenay +FB] as they match menus with beverage offerings like Hand Truck Porter and Back Hand Of God Stout. Best place to see when they’re switching kegs/menus is via www.facebook.com/Titasmexican

^ An indoor picnic provisioned by Kathy Jerritt's Tria. Stylist: Kathleen Laurel Hansen.

The tiny corner in the Butcher’s Block [319-4th Street, Courtenay 250-338-1412 www.thebutchersblock.ca] proved too small and Kathy Jerritt has recently purchased long-time Comox Valley catering company Country Catering. The official handoff is April 1, 2012 with Country Catering becoming Tria: Fine Catering and Gourmet Eats [250-871-8716 www.triafinecatering.ca @triaculinary +FB]. Note that this year marks Tria’s fourth season hosting their signature Full Moon Feasts. The June and July events will be held on the lawns of the beautiful Filberg Lodge in Comox. Dining on the edge of the ocean, under a tent gently lit by a beautiful chandelier and candlelight… Sounds delightful!

^ The One Big Table before 40 of us sat down to dinner at Avenue Bistro, February 27, 2012.

I love the bar/lounge scene at Avenue Bistro [250-890-9200, 2064 Comox Ave, www.avenuebistro.ca +FB + @AvenueBistro], and I think the $12 Thursday pizza/pasta specials are an excellent excuse to take it in. I’m also a big fan of what they do for brunch on the weekends. My new reason to love AveB is the monthly One Big Table event that Chef Aaron Rail has introduced. It happens every last Monday of the month, features a set menu, and lots of opportunity to be part of “one great big dinner party.” I thoroughly enjoyed my time on Feb 27 and am looking forward to more! AveB is also part of the CVDineAround event, with Chef Aaron doing his “big flavour” thing on a $35 menu.

Campbell River News
On Friday, March 16 be part of NIC Wine Festival: A Vintage Voyage, an elegant event that marks the 100th anniversary of the Titanic’s voyage. The Vintage Voyage event takes place at NIC’s Campbell River campus and features wine tasting, hors d’oeuvres, silent auction, door prizes, wine and cheese seminars, live music, and complimentary driver services.  Tickets at $50 are available at Merecroft Village Liquor Store, Royal Coachman Liquor Store, Gourmet Essentials, as well as from the NIC bookstores at both the Campbell River and Comox Valley campuses. For more information, contact 250-923-9708 or tourism@nic.bc.ca

Angler’s Dining Room [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive www.dolphinsresort.com +FB] hasn’t set a date for this yet, but watch out for a beer pairing event featuring beverages from Gulf Island Brewing company. Carmen says, “Think fried shredded potatoes and apple baskets with halibut spears with a malt vinegar reduction or handmade venison chorizo sausage served with a traditional bubble and squeak.”

Fresh local food services
There are now a couple of Community Supported Agriculture local food services in the greater region. One is Courtenay’s Innisfree Farms CSA service which delivers 20 weeks of fresh produce from June to October. FMI: http://j.mp/InnisfreeCSA. Another CSA option comes via Faires Farms’ “Weekly Box” delivery to Campbell River and the Comox Valley (May-October). FMI: http://j.mp/FAIRESfarmsWeekly

Head’s up for some events coming up in April
NIC hosts another great spring food event with the annual Tapas and Salsa fundraiser for the Rotary/Culinary Arts Wheel Chair initiative. Dancing, great food, live music. Very fun and very popular. Tickets are available via the Campbell River cafeteria or email joanne.watson@nic.bc.ca.

I don’t imagine he’ll be alone, but Chef Ronald St. Pierre at Locals [250-338-6493, 364-8th Street, Courtenay www.localscomoxvalley.com + FB + @eatcomoxvalley] has already let it be known that Locals will be celebrating National Pasta Day early April. Details will be available on via Locals’ email list and on the website and blog. When it comes to pasta and Chef Ronald, that usually means something amazing with the help of Prontissima Pasta [250-338-3636, 2384 Unit C Rosewall Crescent, Courtenay - that's in TinTown www.prontissimapasta.com +FB] my neighbourhood deli and pasta maker.

Got food news?
Please send me an email at connect (at) hanspetermeyer.com, leave a comment on this blog post, or drop a comment on the Facebook site at Eating and Drinking in the Comox Valley (and Beyond).

~ hanspetermeyer

Vancouver Craft Beer Week seemed to have signalled the arrival of craft beer in Vancouver’s public consciousness. As a result, we’ve seen surprising innovation and growth from BC brewers. There’s a similar renaissance developing in Vancouver’s cocktail culture. That spirit has gained us a festival that is sure to be a comparable catalyst for our city’s bartenders.

Tales of the Cocktail is an annual event held in New Orleans that brings together cocktails, cuisine, and culture in five days of seminars, dinners, competitions and tasting rooms. Entering its tenth year, Tales of the Cocktail attracts the world’s most respected authorities in mixology, offering something for cocktail professionals and enthusiasts alike. Last year, Tales went on tour, and Vancouver was chosen as its first international location. Its success made Tales of the Cocktail on Tour Vancouver a permanent fixture.

“Vancouver is such a rich, vibrant cocktail city. We couldn’t help but come back for a second year,” said Ann Tuennerman, Co-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.”

Tales of the Cocktail on Tour Vancouver is being held again at the Fairmont Pacific Rim Hotel from February 12-15. This year’s official festival cocktail is Roaming Buffalo Punch by Chambar’s Jacob Sweetapple, chosen by a panel of cocktail experts in a competition that saw more than 50 submissions from working Canadian bartenders. It will only be available at events throughout the festival’s four days. Here’s a sample of what’s to come:

Seminars

• Punch and Beyond: Colonial American Drinks
• Bitter Not Twisted
• Tequila Evolved

read more…

Special Events

• Hollywood North Official Opening Party
• BC Bar Crawl
• Farewell Vancouver, Hello New Orleans

read more…

Tasting Rooms

• Havana Cultura
• A Mad Tea Party
• Around the World in Whisky Days

read more…

A new addition to Tales of the Cocktail on Tour Vancouver is a series of “Spirited Dinners” held on the night of February 13 in eight of the city’s most celebrated restaurants. Each pairing menu explores a special theme, such as La Belle Époque, East Meets West, and Southern Style.

“The Spirited Dinners have become an irreplaceable part of the Tales of the Cocktail experience,” said Paul Tuennerman, Co-Founder of Tales of the Cocktail. “I’m happy we can share this unique experience with our friends in Vancouver this year.”

Dinners range in price and are inclusive of tax and gratuity. Space is limited and reservations are required (should be made directly with each restaurant). Visit the Tales of the Cocktail Web site for full details.

Tales of the Cocktail on Tour Vancouver
February 12-15
TalesoftheCocktail.com
Tickets: US$195.00 for all-inclusive festival pass (online purchase)

Recommended reading: How to Drink All Day at Tales without Getting (Too) Drunk

~ RG