UrbanDiner.ca | Vancouver Restaurant Scene Magazine » Press Releases

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

————————————————————————————————-

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!”

————————————————————————————————-

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

————————————————————————————————-

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.

————————————————————————————————-

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.

————————————————————————————————-

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

————————————————————————————————-

BITTERED SLING BISTRO – FEBRUARY 2012 ZUBROWKA

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

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.

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

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, 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

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.

————————————————————————————————-

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

————————————————————————————————-

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

————————————————————————————————-

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.

————————————————————————————————-

PECKINPAH SUPERBOWL SOLUTIONS

————————————————————————————————-

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

————————————————————————————————-

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

—–

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.

————————————————————————————————-

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.

————————————————————————————————-

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

————————————————————————————————-

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

————————————————————————————————-

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/.
—————————————————————————————-

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.

—————————————————————

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.

—————————————————————

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.

—————————————————————

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.

—————————————————————

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.

—————————————————————

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

—————————————————————

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.

—————————————————————————

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.

—————————————————————————

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.

————————————————————————–

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.

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 early 2012.

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

—————————————————————————

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

—————————————————————————-

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

—————————————————————————————–

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.

—————————————————————————————–

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

———————————————————————————————

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
——————————————————————————————

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).

—————————————————————————————–

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

———————————————————————————————

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

———————————————————————————————

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.

———————————————————————————————

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.

———————————————————————————————

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”

———————————————————————————————

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

———————————————————————————————

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.

———————————————————————————————

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

———————————————————————————————–

“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.

——

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.

———————————————————————————————–

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

———————————————————————————————–

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.

———————————————————————————————–

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/.

———————————————————————————————–

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.

———————————————————————————————–

‘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.

———————————————————————————————–

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.

———————————————————————————————–

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.

———————————————————————————————–

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

———————————————————————————————–

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

—————————————————————————————-

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!

—————————————————————————————-

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.

—————————————————————————————-

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)

—————————————————————————————-

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

—————————————————————————————-

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

—————————————————————————————-

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.

—————————————————————————————-

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.

—————————————————————————————-

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

—————————————————————————————-

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

—————————————————————————————-

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.

——————————————————————————————–

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.

——————————————————————————————–

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 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.

——————————————————————————————–

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

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

——————————————————————————————–

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

——————————————————————————————–

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

——————————————————————————————–

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

——————————————————————————————–

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

——————————————————————————————–

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! >>

—————-

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’.

——————————————————————————————–

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

——————————————————————————————–

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

——————————————————————————————–

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

——————————————————————————————–

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

October PR Update

Editor — Tue, 25 Oct 2011 06:57:01 +0000

Raising the Steaks: The GLOWBAL COLLECTION opens Black+Blue October 29; Painted Rock in residence at Sidecut Four Seasons Resort Whistler; Guest Chef Dinner: CinCin’s Chef Todd Howard welcomes celebrity chef Mark McEwan; Jadot wine dinner at Hawksworth; Invest in gold… again: Portfolio 2009 release; Marquis Wine Cellars presents: The wines of South Africa; New Sunday night jazz line-up at Pourhouse; 10 year anniversary cask party at Dockside; Special October events at Legacy Liquor Store; Chef Corbin Tomaszeksi discusses the evolution of sustainable food in the food industry; “Bridesmaids” Foxy Friday at Yew Restaurant + Bar; Put your chopsticks together for the first Signature Dish Dine Out Festival; The Donnelly Group elevates food and beverage programs; Single Malts in Stanley Park

RAISING THE STEAKS: THE GLOWBAL COLLECTION OPENS BLACK+BLUE OCTOBER 29

Vancouver, BC (October, 2011): Black+Blue, a new steak-centric restaurant by The GLOWBAL COLLECTION, opens Saturday, October 29. Proprietors Emad Yacoub and Shannon Bosa Yacoub share a passion for classic-style dining. Marking the company’s biggest and boldest offering to date, Black+Blue signals a throw-back to ‘The Golden Age’ of hospitality.

From juicy steaks to crisp service, classic cocktails to sumptuous décor, Black + Blue brings decadence and glamour back on the Vancouver dining scene.

“The concept for Black+Blue echoes the lively and popular steakhouses of the past along with the nostalgic pleasure of experiencing a stand-out meal,” says Yacoub. “The twist is that from the moment you enter the restaurant, guests are dazzled by the tangible energy and gracious West Coast hospitality our GLOWBAL team tables like no others in the city.”

Executive Chef Dennis Peckham, formerly of sister restaurant COAST, with past positions at French Laundry and Charlie Trotter’s, has crafted a menu where steak reigns. Working alongside Chef Peckham is Chef de Cuisine Jason Labahn, from famed Las Vegas steakhouses: Fix at Bellagio; Brand at Monte Carlo; and Alex at the Wynn.

Taking a cue from the restaurant’s name, whether you prefer black or blue, all cuts are prepared to perfection. The range of offerings is also impressive with an extensive selection of prime cuts available – from Wagyu to US and Canadian Prime. Hand-selected exclusive boutique products are also offered.

In addition to steak, guests can expect to be wooed with a diverse mix of seafood classics: Oysters Rockefeller; Shrimp Cocktail; and Salmon Coulibiac. Tableside Caesar salads and shaker cocktails add charm.

As for the aesthetic, BOX Interior Design is behind the impressive 240-seat, three-level space design. Gold accents pop against a palette of rich tones to highlight classic-steakhouse finishes in velvet and leather.

Striking details include: the meat cooler’s Himalayan Rock Salt ‘Wall’ where the salt acts as a canvas for the aged and cured meats on display; the glass-walled elevator, elegantly transporting guests between the three floors; a custom designed lighting installation suspended over the central bar from famed UK industrial designer Tom Dixon; and the private and semi-private dining rooms boasting smoked tobacco wall panelling, high coffered ceilings and granite-clad fireplaces.

Black+Blue’s expansive roof-top garden is slated to open Spring 2012.

Located at 1032 Alberni Street, the restaurant will be open for lunch and dinner Monday to Friday, and for dinner only Saturday and Sunday. Call 604.637.0777 for reservations.

———————————————————————————–
NEWS FROM THE GLOWBAL COLLECTION

Vancouver, BC (October 21, 2011): There is no shortage of events happening within The GLOWBAL COLLECTION of Restaurants this fall. Check out the latest updates below for all the appetizing details and keep up with GLOWBAL news through The GLOWBAL COLLECTION Blog, here: blog.glowbalgroup.com/.

Taste of Yaletown, October 19 – 30
The GLOWBAL COLLECTION is proud to once again participate in Taste of Yaletown, October 19 – 30, offering diners enticing three-course menus at both glowbal grill steaks & satay and SOCIETY Dining Lounge. Each year, the fun foodie festival offers diners the chance to discover or re-visit a wide selection of Yaletown-based eateries with three-course menus in the $25, $35 or $45 price range. Giving back to the community, Taste of Yaletown will donate a portion of the profits to the Greater Vancouver Food Bank.

glowbal’s $35 menu offers the following: Starters – ahi tuna carpaccio or roasted tomato soup; Mains – truffle dusted arctic char or duo of lamb; Dessert – chocolate fondant with flourless sponge cake, bitter chocolate mousse, and cherry compote.

SOCIETY’s $25 menu offers the following: Starters – house smoked salmon twinkies or butternut squash and pumpkin soup; Mains – seafood pasta or “SOCIETY” buttermilk fried chicken; Dessert – cinnamon sugar-coated churros with bourbon anglaise.

Customer Appreciation Days, November 1 – 10
The GLOWBAL COLLECTION is showing love to its valued clientele and will offer a discount of 25% off the food portion of each bill to brunch and lunch-time diners, November 1 – 10, at glowbal grill, COAST, Italian Kitchen, Trattoria, SOCIETY, and the newest GLOWBAL location – Black+Blue. Talk about afternoon delight!

Early Christmas Party Bookings
Get into the yuletide spirit a little earlier this year and save yourself a bundle. Holiday revellers looking to celebrate the season in advance of December, are invited to take advantage of The GLOWBAL COLLECTION’s early Christmas party booking discount of 25% for parties happening throughout the month of November. *For parties in November only. Discount applies to food portion of the bill. Guests must book a set menu. For more information or to book a function in November, please visit blog.glowbalgroup.com/.

———————————————————————————–

PAINTED ROCK IN RESIDENCE AT SIDECUT FOUR SEASONS RESORT WHISTLER

Whistler, BC – Canada’s only five-diamond property has paired up with British Columbia’s most talked-about new winery to stage a weekend of luxurious wining and dining for Cornucopia 2011.

The team at Four Seasons Resort Whistler is thrilled to host Painted Rock Estate Winery for two wine-fuelled dinners at Sidecut restaurant on November 11 and 12.

Painted Rock in Residence at Sidecut will feature proprietor John Skinner, as he walks guests through the award-winning premium wines from one of the Okanagan’s brightest stars.

Though a newcomer to the industry, its first vintage released in 2009, Painted Rock’s impact on the BC wine landscape is impressive. Painted Rock’s philosophy of quality without compromise is aligned with Sidecut Executive Chef Scott Dolbee’s vision of a top line guest experience in redefined Steakhouse style.

Beginning with a reception at 6:00pm, diners with have the opportunity ask their wine questions to John Skinner. A group table dining format will be offered in the spirit of fostering wine and food dialogue along with a four-course ‘family style’ dining experience of Sidecut specialities.

Dinner is priced at $195 per person, is limited to 40 seats per night and includes all wine pairings and gratuity.

Four Seasons Resort Whistler is also offering a two-night Cornucopia package. For $780, couples will enjoy two nights in Deluxe King accommodations, valet parking and the Painted Rock in Residence at Sidecut dinner for two on either November 11 or 12. Click here to make a reservation.

Sidecut will also be participating in the November 10 “House Party” and November 11 and 12, “Crush” events.

———————————————————————————–

GUEST CHEF DINNER: CINCIN’S CHEF TODD HOWARD WELCOMES CELEBRITY CHEF MARK MCEWAN

Celebrated author, chef and television personality, Mark McEwan, launches ‘Fabbrica’ at CinCin

When: Tuesday, November 1st | 6:30 p.m.
Where: CinCin Ristorante, 1154 Robson Street, Vancouver

Star of ‘The Heat’ and head judge of ‘Top Chef Canada’, McEwan enjoys a coast-to-coast following. In his new cookbook, Fabbrica, he turns his very able hand to the gusto of Italian cooking.

On November 1st, we welcome Chef McEwan to CinCin, for a luscious four-course dinner prepared by Chef Todd Howard. Guests will enjoy antipasti and wine before being seated for this very special Italian feast inspired by the flavours of Fabbrica!

—

Menu

RECEPTION
house cured trout, shaved beetroot and balsamic caviar
organic squash cappelletti, black truffle and brown butter
duck tart with bc porcinis and walla walla onion

adriano adami, bosco di gica, prosecco di valdobbiadene

DINNER
POPLI E CECI
wood oven grilled octopus with chickpeas and salami
PAGE 32

GNOCCHI CON RAGU D’AGNELLO E RICOTTA ALLA MENTA
house made gnocchi with lamb bolognese and mint ricotta
PAGE 141

TROTA CON VONGOLE E SALSICCIA
steelhead trout with clams and italian sausage
PAGE 167

COSTOLETTE DI MANZO CON POLENTA
braised short ribs with polenta
PAGE 194

CONTORNI FOR THE TABLE

BARBABIETOLE ARROSTE CON PISTACCHI
wood oven roasted beets with sicilian pistachios
PAGE 236

DOLCI
TIRAMISU DI FABBRICA
PAGE 258

TICKETS ARE $99 PER PERSON.
Inclusive of reception food and reception wine, four course dinner and a signed copy of Mark McEwan’s new cookbook, Fabbrica. Kindly note that beverages at table and gratuities are additional.

Call Barbara-jo’s Books to Cooks at 604-688-6755. www.bookstocooks.com

———————————————————————————–

JADOT WINE DINNER WITH JACQUES LARDIÈRE
Sunday October 23rd, 6pm
Vancouver, B.C., (October 20, 2011) Hawksworth Restaurant presents a rare opportunity to join celebrated winemaker Jacques Lardière of Maison Louis Jadot, for an intimate winemaker dinner in Hawksworth’s first floor York Room on Sunday October 23rd.

Executive Chef David Hawksworth and Chef de Cuisine Kristian Eligh have created a six-course tasting menu to complement the select Jadot wines, including several from the acclaimed 2009 vintage. Among the highlights, a Clos de Vougeot 2002 poured from a Magnum will accompany the main course.

“Jacques is a winemaking legend and one who will soon retire, so this really is a once-in-a-lifetime opportunity,” declared Hawksworth’s Wine Director Terry Threlfall. Threlfall adds “2009 was an exceptional vintage and we are really excited to be able to taste so many 1er and Grand Crus; a very special evening indeed.”

The Jadot Dinner with Jacques Lardière will take place on Sunday Oct 23rd at Hawksworth Restaurant, The York Room at 6pm and just a few places remain. Cost per person is $250, Inclusive of tax and gratuities. For reservations please telephone: (604) 673-7000

Bios, menu and wine selections available upon request.

For more info, visit: hawksworthrestaurant.com

———————————————————————————–

PORTFOLIO 2009 RELEASE – INVEST IN GOLD…AGAIN

We are pleased to announce the release of the 2009 vintage of Portfolio, our flagship Bordeaux style blend. While the wine can age easily 7-10 years, it is already showing well, recently winning a GOLD medal at the BC Wine Awards. This is the 2nd year in a row that Portfolio has taken the top award at this competition. Time to invest in some precious metals!

In any new vintage, blending must showcase the strongest varietals and in 2009, Cabernet Sauvignon and Cabernet Franc came from behind to be the darlings. Thus, we’ve rebalanced the Portfolio this year to be a blend of 36% Merlot, 27% Cabernet Sauvignon, 22% Cabernet Franc, 14% Malbec and 1% Petit Verdot.

After 19 months in barrel and 5 months in bottle, the resulting wine has a nose of dark berries, tobacco, clove and hint of dark chocolate. The extra Cab Sauv and Cab Franc brings a deeper earthiness with concentrated black currant and dried cherry flavours, and a solid structure with silky tannins and a long finish.

Price: $42

Order now through our online order form, or call the winery at 250.493.8466. A limited number of Magnums and Double Magnums also available.

Join our Preferred Share Wine Club to receive regular wine dividends.

For more info, visit: laughingstock.ca

———————————————————————————–

MARQUIS WINE CELLARS PRESENTS: THE WINES OF SOUTH AFRICA

Marquis Wine Cellars has long thought that the wines of South Africa are some of the most compelling and distinct wines in the world, and are a segment of the wine world that is grossly under-represented in this market. To counter that, intrepid store manager, Kevin McKinnon traveled to South Africa earlier this year in search of all the best South Africa has to offer. His trip was a huge success, and Marquis Wine Cellars has secured a huge amount of the finest producers available. Along with a wide selection of wines, we’ll be hosting some South African themed events and tastings. And now, the booklet is ready, and the events are set. To read all about ‘the best of the cape‘ here, and event details are below. The wines will be arriving in store throughout the course of the month, and if you’re interested pre-ordering any of the wines, feel free to contact Kevin, at kevin@marquis-wines.com

Discover the “Best of the Cape” Tasting, featuring the finest wines from South Africa
This is your chance to taste through the Cape! If you read about them in the booklet, we’ll have it open to taste. Also in attendance will be Simon Back from Backsberg Winery who will be pouring his wines and offering further insight into the wines.

This is a free tasting, but we will be collecting donations for the Rick Hanson Institute
Wednesday, November 2nd from 5:30 to 8:30 pm
Vancouver Lawn Tennis & Badminton Club, 1630 West 15th Avenue

You can register on-line for the event here

Marquis Wine Cellars presents…
The wines of South Africa dinner at Hawksworth Restaurant
This is certain to be an inspired night of incredible food & wine at Vancouver’s highly acclaimed Hawksworth Restaurant (recently named ‘Canada’s best new restaurant). Working closely with the chef, we’ve crafted the perfect menu to compliment the superb food with a selection of some our finest South African wines.

Wednesday, November 16th, 2011 from 7 – 9:30 pm
$135.00 each (all inclusive)
Hawksworth Restaurant
801 West Georgia Street, Vancouver BC
Located at the Rosewood Hotel Georgia, corner of Howe & Georgia

*Tickets are now on sale, and can be purchased by calling the store at 604-684-0445

For more info, visit: marquis-wines.com

———————————————————————————–

NEW SUNDAY NIGHT JAZZ LINE-UP AT POURHOUSE

Come enjoy the smooth sounds of jazz over a delicious meal and a cocktail (or two) every Sunday night at Pourhouse Vancouver in Gastown.

1st and 3rd Sunday of each month – Russell Sholberg and the Sweet Pea Trio
2nd Sunday of each month – Paul Doherty
4th Sunday of each month – The Gord White Trio

For more info, visit: pourhousevancouver.com

———————————————————————————–

PINK ELEPHANT THAI LAUNCHES NEW EXPANDED MENU WITH MASS APPEAL

(Vancouver, BC) October 17, 2011 – Desmond Chen, president of Thai House Restaurant Group, is pleased to announce that his newest restaurant, Pink Elephant Thai, is launching a new expanded menu with mass appeal, starting October 18.

“We’ve learned a few things since opening Pink Elephant Thai in April,” said Chen. “One of our observations is that many guests are looking for their go-to Thai favorites, and our original menu didn’t cater to this group. Sure we had green curry and Pad Thai, but they were served with fish balls and crab instead of chicken and shrimp. We still offer the many of the more adventurous options but now they are positioned alongside some more familiar choices as well.”

Plus Pink Elephant Thai has taken it one step further for those who want to take the guess work out of ordering. The menu begins with both New World and Traditional combination dinners for parties of two to six, as well options for shared appetizer platters. Several of executive chef Parichat Poomkajorn’s standout dishes are Peeg Gai Yaad Sai, delectable boneless chicken wings stuffed with vegetables and glass noodles; Briased 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.

Pink Elephant Thai features a popular communal table running the length of the restaurant, as well as oversize 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 open seven days a week, from 11:30am through midnight, 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.

———————————————————————————–

DOCKSIDE 10TH ANNIVERSARY CASK PARTY ON THURSDAY, OCTOBER 27

———————————————————————————–

SPECIAL EVENTS IN OCTOBER AT LEGACY LIQUOR STORE

BENTON BROTHERS CHEESE AND WINE PAIRING
Wednesday, 7 to 8 pm
Oct 26, 2011
*Harvest Table Event

Come and enjoy some of BC’s finest wines with the 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.
$30 a ticket, 12 seats available.

Tickets available for purchase online and in store. Sorry, no tickets are available at the door.

WOODWARD CANYON SEMINAR
Thursday, 7 to 8 pm
Oct 27, 2011
*Harvest Table

Join Thomas Woodley from Woodward Canyon as he hosts a sit down seminar all about Washington as a wine growing region and the history of Woodward Canyon.
Located in the Walla Walla Valley appellation of Washington State, Woodward Canyon Winery was started in 1981 by Rick Small and his wife, Darcey Fugman-Small.

Since that time, the winery has consistently produced premium, award-winning Cabernet Sauvignons and Merlots as well as Chardonnays. We will be sampling the Chardonnay (96 points, Wine Enthusiast), Artist’s Series Cabernet Sauvignon, Barbera, Merlot (95 points, Wine Enthusiast). During the seminar light food will be provided (Cheese, Charcuterie).

$15/head 30 seats available. Tickets available online and in store.

GLENFARCLAS DINNER WITH GEORGE GRANT
Sunday 6 to 8 pm
Oct 30, 2011
*Harvest Table Event

George Grant, the 6th Generation of the Grant Family to run and manage the Glenfarclas Distillery, is coming to Legacy to host a dinner at the Harvest Table! Join us for a very special evening full of wonderful food, whisky and great conversation. Each whisky is paired with a course from The Modern Chef Catering.
Try the following with us!
105 Cask Strength
15yr old
17yr old
25yr old
40 yr old
92 Family Cask
Only 15 seats left! Purchase your ticket today!

$60/ticket. Sorry, no ticket sales are available the day of or at the door. We apologize but there is currently no vegetarian option for this meal.

———————————————————————————–

CHEF CORBIN TOMASZEKSI DISCUSSES THE EVOLUTION OF SUSTAINABLE FOOD IN THE FOOD INDUSTRY

Canada’s holistic nutritionists combine their knowledge and experience with local and celebrity chefs to create Feast of Flavour: Vancouver’s Holistic Food Experience

October 17, 2011 (Vancouver, BC.) — Canadians looking for new inspiration and discovery about food traditions from the past and the unique flavours of foods we love need look no further: CAHN-Pro’s board certified holistic nutritionists are inviting Vancouverites to come and taste mouth-watering foods, wine and beer, savoury and sweet dishes, all prepared by local chefs, holistic nutritionists and local and /or organic food companies at Feast of Flavour: Vancouver’s Holistic Food Event, a fundraiser to support the research projects of CAHN-Pro.

Join celebrity chef Corbin Tomaszeski as he discusses the changes to the foods industry, where a more sustainable and traditional focus for foods has evolved in the last few years. “Fifteen years ago, it was all about putting art on a plate. Today, it is about slower cooking methods, comfort foods and the sustainability of our food supply” says Corbin Tomaszeski, keynote speaker

“As holistic nutritionists, we want to share this perspective and our knowledge about food with Canadians in a whole new way,” says Debbie Scallion, holistic nutritionist and director, CAHN-Pro. “Tasting and experiencing the flavours of fresh, local dishes, prepared using traditional techniques offers a great opportunity to talk about what our ancestors intuitively knew about preparing and preserving foods to maximize both the flavour, health benefits and the sustainability.”

“There are many food traditions from the past that are still part of our lives today that research now shows have benefits. Through the Feast of Flavour, we hope Canadians discover a new appreciation for their family’s own traditions and learn new ones that help them enjoy their love of food and fit easily into their lifestyle ,” adds Scallion. Foods like macqui berry, chia, wine, chocolate, kombucha, grass-fed beef and many more will be featured, highlighting their flavour, benefits and easy ways to incorporated them in to delicious dishes and beverages.

Chef Jonathan Chovancek, co-owner of Vancouver based “Kale & Nori Culinary Arts” boutique catering company joins CAHN-Pro Feast of Flavour in Vancouver, providing elegant, ethical and beautiful hors d’oeuvres for the expo’s featured ingredients this coming weekend.

“Chef Jonathan’s ability to create a canapé that showcases a specific healthy product, directly assists in the explanation coming from the Holistic Nutritionist. It’s easier for people to understand the ingredient when it’s featured in something delicious. Chef Jonathan’s attention to detail ensure that the primary ingredient is the focal point of the canapé. He is renowned for his globally inspired cuisine, using local and healthy ingredients, and the menu looks incredible.” says Lauren Mote, co-owner of Kale & Nori.

CAHN-Pro is also hosting Feast of Flavour, Toronto’s Holistic Food Event with Chef Mark McEwan, Oct 23 and Feast of Flavour, Ottawa’s Holistic Food Event, Nov 5 with Chef Lynn Crawford to continue this discussion.

Tickets: $87.00
Discount Code for 20% off: CAHNPRO
October 22, 12:00 pm – 4:00 pm, keynote starts at 12:00 pm
Croatian Cultural Centre

For ticket information: http://www.cahnpro.org/feastofflavour/feastofflavourvancouver.html or call 1-866-210-2137

About CAHN-Pro (Canadian Association of Holistic Nutrition Professionals)
CAHN-Pro is Canada’s holistic nutrition board certification association dedicated to demonstrating high quality standards and leadership across our profession. As a non-profit organization, CAHN-Pro works to educate the public about healthy eating and lifestyle habits, prevention and natural approaches to health, while expanding the recognition of our profession. All proceeds from Feast of Flavour will help fund research projects and education programs conducted by CAHN-Pro including weight loss, peri-natal and pediatric nutrition. Our goal is to help the public find the solutions that work best for them and allow them to continue to enjoy the food they love.

———————————————————————————–

“BRIDESMAIDS” FOXY FRIDAY AT YEW RESTAURANT + BAR

Crème de la Crème “BRIDESMAIDS” FOXY FRIDAY
Friday, October 28, 2011
5:30pm to 7:00pm

On Friday, October 28, all bridesmaids past and present are invited to enjoy a fabulous cocktail and some tasty bites on the house at YEW restaurant + bar. The catch? Just a tiny one… bridesmaids’ dresses must be worn to enjoy the complimentary drink and cuisine and the more fabulous and outrageous the better.

Friday evening on Halloween weekend is the perfect time to show up “in costume” with some friends.

There are two other great incentives to dress up and show up at YEW on Friday, October 28:

PRIZES:

• Win dinner at YEW restaurant + bar + One Night’s Accommodation at Four Seasons Vancouver – Awarded for “Most Outrageous Bridesmaid’s Dress” (valued at $400)

• Win ‘The Ultimate Bridesmaids’ Tea Party’ – A Decadent Bridal Tea Party for Ten at YEW restaurant + bar (valued at $400). All qualifying bridesmaids need to be present at Crème de la Crème Grand Wedding Showcase on November 6 to be eligible to win the “Ultimate Bridesmaids’ Tea Party.”

Crème de la Crème, Vancouver’s best wedding showcase will be held at Four Seasons Hotel Vancouver on November 6. Think glorious gowns, decadent décor, fabulous flowers, a knock-out fashion show, and delicious food and drink from the talented top chefs at YEW. Celebrity wedding designer to-the-stars, Preston Bailey will be leaving his New York City perch to share the latest and greatest in wedding trends with attendees.

YEW restaurant + bar has been enjoying Crème de la Crème-themed Foxy Fridays throughout October. Every Friday in October from 2:30pm to close, guests of YEW bar wearing pink are treated to complimentary Crème de la Crème YEW bites. A selection of pink cocktails and bubbles will be on the menu and tasty rose-hued appies and sweets will be served to pink-clad patrons.

For full details on this and our Design the Wedding Cake of your Dreams contest click here.

———————————————————————————–

PUT YOUR CHOPSTICKS TOGETHER FOR THE FIRST SIGNATURE DISH DINE OUT FESTIVAL

(Vancouver, B.C.) – Opportunities to sample exclusive menus at the city’s finest dining spots have been fascinating to food enthusiasts and culinary travelers alike. With goals to solidify Vancouver and Richmond’s top position for Chinese dining destinations outside of China, Chinese Restaurant Awards celebrates the excellence of local Chinese culinary scene with the Signature Dish Dine Out Festival, an much-anticipated extravaganza where the public is invited to sample award-winning Chinese signature dishes in a “dine-out” festival setting.

Created and organized by Chinese Restaurant Awards (CRA), the Signature Dish Dine Out Festival is the first of its kind in North America. It will take place between November 1st – 18th, 2011, with 18 restaurants in Vancouver, Richmond and Burnaby participating, each offering different exclusive menus designed and prepared by top local Chinese chefs. Diners may choose from menus for 4 people at $100, menus for 6 people at $150, or menus for 10 at $300, and find out about these exciting menus online at the Festival’s official website: www.ChineseDiningGuide.com To participate, diners may simply call or make reservations at the participating restaurants and make note of their desire to try the Signature Dish Dine Out Festival’s menu.

“With aims to strengthen Vancouver and Richmond’s Chinese culinary scene, Chinese Restaurant Awards has been a forerunner in encouraging the use of fresh Canadian ingredients in Chinese Signature Dishes. We are very excited to invite local diners and international culinary travelers to experience their best of Greater Vancouver’s Chinese cuisine, with this one-of-a-kind Signature Dishes Dine Out Festival,” states Mr. Craig Stowe, Founding Director of the Chinese Restaurant Awards. “Dine-out events have been successful in capturing an international spotlight on a city’s culinary excellence, while CRA also inspired Chinese travel journalists’ stories in highlighting the representation of Chinese food in overseas. CRA looks forward to attract more tourists, especially from other regions in North America and Mainland China, to stay and dine in Vancouver and Richmond, while experiencing our very own Signature Dish Dine Out Festival.”

Signature Dish Dine Out Festival breaks ground by establishing a creative platform that encourages local Chinese chefs to create innovative dishes with fresh, local ingredients, while the public take part in enjoying them. The festival will feature award-winning Signature Dishes previously honored by CRA, such as Jade Seafood Restaurant’s smoked grandpa chicken, Alvin Garden’s tea smoked duck, and Rainflower Restaurant’s lamb rack in Chinese wine sauce. Besides Canadian seafoods, the Festival will also shine a spotlight on Alberta beef and Alberta pork. There will be a good number of exciting new dishes created especially for this Festival, which includes a new variation of the traditional Chinese Dongpo Pork dish, made with Alberta pork, Amoy cooking sauces and designed by Shiang Garden’s executive chef P. Wing Leung.

Building on CRA’s three consecutive years of success with Diner’s Choice Awards, diners can vote online for the Best Restaurant, Best Service, Best Dinning Environment and Most Innovative, all under the Signature Dish Dine Out Festival category in the upcoming Diner’s Choice Awards commencing this November. Eight critics from this year’s CRA judging panel will also taste the dine-out dishes from all 18 participating restaurants and carefully select dishes that are best fit for the following award categories: Best Alberta Beef, Best Alberta Pork, and Best dish made with Amoy Sauces. Results will constitute to CRA 2012‘s Critics Choice Award and will be announced at CRA award ceremony on January 17, 2012.

Participating Restaurants

1. Alvin Garden
4850 Imperial Street, Burnaby (604-437-0828)
Executive chef: Ling Kang Zheng

2. Bamboo Grove
6920 No.3 Road, Richmond (604-278-9585)
Executive chef: Ming Yeung

3. Empire Chinese Cuisine
8251 Alexandra Road, Richmond (604-303-9780)
Executive chef: Nam Chui

4. Fortune House Seafood Restaurant
2199A-4700 Kingsway, Burnaby (604-438-8686)
Executive chef: Wing Ho

5. Fraser Court Seafood Restaurant
3489 Fraser Street, Vancouver (604-568-1288)
Executive chef: Yiu Fung Lau

6. Gingeri Chinese Cuisine
#323-5300 No. 3 Road, Richmond (604-278-6006)
Executive chefs: C. H. Lo & H. W. Li

7. Golden Swan Seafood Restaurant
5380 Victoria Drive, Vancouver (604-321-6621)
Executive chef: Chi Ling Tam

8. Grand Dynasty Seafood Restaurant
4331 Dominion Street, Burnaby (604-432-6002)
Executive chef: Anthony Leung

9. The Jade Seafood Restaurant
8511 Alexandra Road, Richmond (604-249-0082)
Executive chef: Tony Luk

10. Neptune Seafood Restaurant
#100-8171 Ackroyd Road, Richmond (604-207-9888)
Executive chef: Wing Tam

11. Northern Delicacy
#2788-4151 Hazelbridge Way, Richmond (604-233-7050)
Executive chef: Henry Ng

12. Prince Chinese Seafood Restaurant
2881 Grandview Hwy, Vancouver (604-261-8389)
Executive chef: Kin Man Ng

13. Rainflower Seafood Restaurant
3600 No. 3 Road, Richmond (604-278-7288)
Executive chef: Wing Kuen Wu

14. Red Star Seafood Restaurant (Richmond branch)
#2200-8181 Cambie Road, Richmond (604-270-3003)
Executive chef: Yen Li

15. Shi-Art Chinese Cuisine
#1302-6551 No.3 Road, Richmond (604-279-8998)
Executive chef: Horace Ho

16. Shiang Garden Seafood Restaurant
#2200-4540 No.3 Road, Richmond (604-273-8858)
Executive chef: P. Wing Leung

17. Victory Seafood Restaurant
#2216-4500 Kingsway, Burnaby (604-456-0383)
Executive chef: Wei Guo Yao

18. Vivacity Restaurant
#110-8351 Alexandra Road, Richmond (604-279-1513)
Executive chef: David Li

For more information on the Chinese Restaurant Awards: www.chineserestaurantawards.com
Official Site of the Signature Dine Out Festival: www.ChineseDiningGuide.com
To nominate your favorite restaurants and cast your vote: www.votedinerschoice.com
Chinese Restaurant Awards’ Facebook page & Twitter @CRADiningGuide

———————————————————————————–

THE DONNELLY GROUP ELEVATES FOOD AND BEVERAGE PROGRAMS

New fall/winter menus and Prud’Homme beer certification unveiled at Vancouver’s leading pubs

Vancouver, BC (October 13, 2011) – The Donnelly Group, the company behind Vancouver’s leading public houses, cocktail dens and nightclubs, is pleased to unveil its new fall/winter food menus and expanded beer program.

The Donnelly Group’s new fall/winter menus showcase a fresh take on the well-executed pub fare that its establishments are known for. In developing the menus, Executive Chef Michael Knowlson—formerly of Bacchus and Sequoia Grill—worked closely with consulting Chef Robert Belcham, co-owner of Vancouver’s successful Refuel, Campagnolo and Campagnolo Roma Restaurants and Vancouver Magazine’s 2009 Chef of the Year.

“I was thrilled to collaborate with Robert, who is dedicated to sourcing the best regional ingredients from local suppliers and purveyors,” says Chef Knowlson.

The Donnelly Group’s new menus showcase local, sustainable meat and seafood, and produce that is fresh, seasonal and organic whenever possible. Chef Knowlson sources gluten-free bread from Panne Rizo Bakery in Vancouver, cheese from Moonstruck on Salt Spring Island and meat products from Two Rivers Specialty Meats. All of the company’s locations are Ocean Wise and Green Table certified.

The new menu highlights include slow roasted Fraser Valley pulled pork sliders with fresh coleslaw and crispy pancetta; panzanella salad with rocket, burrata, red pepper and prosciutto; buttermilk Maple Hill farms free run chicken & waffle sandwich; and roasted wild BC salmon served with a salad of pearl barley, cucumber, tomato, fresh parsley and olive oil.

Focused on quality and attention to detail, all 23 Donnelly Pub Group managers and head bar tenders are now certified with Prud’Homme, an online course dedicated to educating beverage-industry professionals on beer. Founded by Roger Mittag, who formerly ran the beer program at the Labatt Institute, the Prud’Homme program includes an in-depth history of beer styles and production and sees its participants build their beer knowledge in a very short period of time. The Donnelly Group is proud to be the first company in Western Canada to participate in the Prud’Homme program.

“The Donnelly Group is a very forward-thinking hospitality provider with a diverse beer program,” says Mittag, “they are always looking for a new way to enhance the total customer experience.”

Currently, The Donnelly Group tap program features an extensive selection of local craft and worldly brands, such as Howe Sound, Driftwood, Brooklyn, Deschutes, Phillips, Guinness Granville Island, Elysian and Anchor Steam. The bottle program, meanwhile, showcases breweries that aren’t yet available in BC in draught format, such as Pyramid, Sierra Nevada, Lagunitas, Acme and Unibroue. Weekly Cask Nights at the Granville Room with Trevor Kallies feature Innis & Gunn, R&B, Elysian, Howe Sound, Driftwood and Granville Island.

In addition to its new food and cocktails, the Donnelly Group is focused on further developing a forward-thinking beer program that maintains consistency for a vast range of customers. All Pub Group venues and the Granville Room have joined CAMRA, the Campaign for Real Ale Society of BC. The Donnelly Group is celebrating its CAMRA membership with BC Craft Beer Month, a province-wide event held through the month of October.

The Donnelly Group is a creative and diverse management company that 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 cocktail lounge institution the Granville Room. The company’s attention to detail, impressive entertainment calendars, modern designs, community and charity support, and strict policies on patron safety has earned them a reputation as an industry leader in Vancouver. For more information please visit: www.donnellygroup.ca.

———————————————————————————–

SINGLE MALTS IN STANLEY PARK

The Single Malt that started it all…

WEDNESDAY, OCTOBER 26TH, 2011
6:00PM – 7:30PM

Casey Mackay of Corby Distilleries

will be presenting a classic series of Glenlivet Single Malt scotch whiskies
to celebrate a successful first year of Teahouse tastings!

Join us for the finale of our 2011 Teahouse Tasting series
and learn about the single malt that started it all…
~
Tasting Line Up
12 Year
15 Year
18 Year
16 Year Nadurra
~

Your choice of our cheese or charcuterie tasting board to share,
along with a selection of olives, nuts and gherkins,
will accompany the Glenlivet line up.

$30 per person
Not including taxes & gratuity

For tickets and more information please contact
604.669.3281 or teahouseevents@vancouverdine.com

Autumn PR Delivery

Editor — Tue, 11 Oct 2011 09:03:52 +0000

UPDATED – 10/12/11

Marquis Wines Grand Tasting for Big Sisters of BC Lower Mainland; News from Okanagan Crush Pad; Napa Valley Wines celebrated at sumptuous Chambar dinner; “Bring on the Bubble”; Autumn Wine Dinners at CinCin; YEW Pastry Chef Bruno Feldeisen takes to the Edible Canada Food Stage at Vancouver Home & Design Show; LFNG Portfolio 2009 upcoming release October 18th; Dockside celebrates ten great years on the water with a cask party; Upcoming events at Legacy Liquor Store; From Farms to Forks 2 – A Growing Chefs! ‘Harvest Kitchen Party’ at Pacific Institute of Culinary Arts; J. Lohr wine tasting at The Teahouse in Stanley Park

MARQUIS WINES GRAND TASTING FOR BIG SISTERS OF BC LOWER MAINLAND

VANCOUVER, BC – Marquis Wine Cellars is pleased to announce the date of their Grand Tasting, October 18th, 2011, from 5pm to 7pm at Terminal City Club. The cost per ticket is merely $29 and funds raised will be going to Big Sisters of BC Lower Mainland to support the multiple programs that are committed to enhancing the confidence, self-esteem and well-being of girls through supportive relationships with female mentors.

The Marquis Grand Tasting is a fabulous opportunity to sample some of the best wines that are available while enjoying an assortment of appetizers.

“Growing up I always wanted an older sister and I thinks that Big Sisters is doing a fabulous job providing mentoring programs to girls though out the Lower Mainland,” John Clerides of Marquis Wine Cellars.

At the Grand Tasting Marquis will be pouring a selection “grand” wines from Tantalus Vineyards, Joie Farms, Painted Rock, SpierHead and Okanagan Crush Pad, as well as the following:

• 2008 Didier Dagueneau Blanc Fumé de Pouilly, Loire Valley France
• NV Paul Bara Rose Champagne
• 2007 Isole E Olena Cepparello, Toscana Italy
• 2009 Antica Terra Pinot Noir, Eola-Amity Hills Willamette Valley Oregon USA
• 2008 Soter North Valley Pinot Noir, Willamette Valley Oregon USA

Further details regarding the tasting event can be found at:
marquis-wines.com/wine-tasting/special-events-and-tastings.htm

Tickets for the Grand Tasting are limited to 200 paid guests but the tickets are selling fast! To buy tickets for the tasting just visit Marquis at 1034 Davie Street, Vancouver or call (604) 684-0445. If you can’t get a ticket for the Grand Tasting Marquis will be accepting donations for Big Sisters of BC Lower Mainland at the store.

———————————————————————

NEWS FROM OKANAGAN CRUSH PAD

It has been a busy and productive summer for the team at OCP and we have lots of exciting news to share. The most commonly muttered phrase around the winery is, “Gosh, I can hardly wait for December.” By December the winery will have hummed its way through 250 tons of grapes during vintage, our concrete fermenting eggs will have been put to the test, our three visiting Chilean wine makers will have left with their bags full of Okanagan tales, the kinks will be out of the new building, and we will all give a little sigh of relief. But that is a few months away. So let us tell you what has been going on lately.

SIX Concrete Fermenters
The half-dozen eggs have arrived without a crack from our friends at Sonoma Cast Stone. They look pretty elegant in their new all-concrete winery home and Michael Bartier is itching to try them out. We are going to ferment some lots 100% in stainless steel and others 100% in concrete so we will be able to taste the finished wines separately and discover the differences.

FIVE Vancouver Graffiti Artists
On August 7 the walls of our winery were attacked—yes attacked—by five very talented Vancouver street artists who have permanently left their mark on our building. Our walls were the perfect canvas and we just couldn’t resist. It is so NOT Okanagan wine country. This might very well be the first intentional permanent graffiti installation at a winery. We will say no more. You’ll have to come and see for yourself. Thanks to the team at Mark Brand Inc. and Catalog Creative for some amazing work; it takes Christine back to the streets of Valparaiso.

FOUR Black Labs
Okanagan Crush Pad sponsors “Summerland” –
A PADS puppy in training
It has been a busy dog summer. Winery dog Echo had a lot of visiting PADS dogs. First came Ares,then Raven, and in July a pup arrived on the scene. We have sponsored the first year of training for a PADS puppy born in North Vancouver. We named him “Summerland” as it seems like a happy dog name. Of course, he is a male black lab. Summerland will be raised by a PADS volunteer and with care, training, and love, he’ll hopefully make it into full-time service.

Christine has been volunteering at PADS (a Burnaby, and Calgary, based organization that trains assistance dogs) and is passionate about the work the group does. She have been busy with the team raising awareness and funds, and puppy sitting. Those who have visited our offices or the vineyard have seen some of the many PADS dogs we have been privileged to care for.

What is the biggest myth about assistance dogs? That they don’t have any fun. A PADS dog is off duty when their vest is removed and they are released. They can be as goofy and full of beans as any other dogs during those times. When the vest goes on they know they have a purpose and they snap into work mode.

THREE wines so far
At Okanagan Crush Pad, our aim is to produce terroir-focused wines from the Okanagan Valley, and we are home to three wines so far: Haywire, Bartier Scholefield, and Bartier Bros. There are more to come, and as you read this, some are likely in the midst of their time with the crusher destemmer!

TWO Talented Sommeliers
(Project Code Name: “Wine Campus”)
We have been working on a little project, code named “Wine Campus”, in which Vancouver’s Sommelier of the Year is invited to come and take a “semester” in our cellar and make one case of his or her very own wine. The last two years’ recipients, Kurtis Kolt and Owen Knowlton, have been seen hanging around our vineyards this summer and will be in the cellar at crush time with Michael Bartier. Now what could they be up to in their “studies”? All will be revealed in good time, but expect to see a white wine named “Kurtis” and a red wine named “Owen” hit the market commencing Spring 2012. In the meantime, feel free to bribe them with cocktails and see if you can pry further details.

ONE Flying Italian Winemaker
It has now been more than a year since Alberto first set eyes on the Okanagan Valley. His influence is being felt in many areas of our operation. The Switchback Vineyard is now a no herbicide zone and Secrest Mountain Vineyard is being transformed by the Wise Brothers, who have turned out to be the hard-working, honest farmers for which we had them pegged.

The 2010 Haywire Pinot Gris was released after having Alberto’s touch and of course the winery is now a shrine to the concrete industry. What do we love most about Alberto? When he really, really hates something, he says, “I like.. not so much.” Alberto, we like..a lot. Thanks for putting up with us!

Okanagan Crush Pad is a custom crush winery facility located in Summerland, BC and is home to Haywire, Bartier Scholefield and Bartier Bros. Okanagan Crush Pad’s aim is to produce distinct, terroir-focused wines from the Okanagan Valley.

Okanagan Crush Pad is a place for collaboration. For more info, visit: okanagancrushpad.com

———————————————————————

NAPA VALLEY WINES CELEBRATED AT SUMPTUOUS CHAMBAR DINNER

October 6, 2011 (Vancouver, BC) – On Wednesday, November 2, 2011, premium wines from two Napa Valley wineries will be paired with a four-course gourmet dinner at Vancouver’s Chambar Restaurant.

Cain Vineyard & Winery and Grgich Hills Estate are both members of the Napa Valley Vintners association. Their wines will be paired with a special 5 course menu.

Don’t miss this opportunity to sample outstanding wines from one of the world’s most celebrated wine growing regions.

Napa Valley Vintners Winemaker’s Dinner at Chambar Restaurant
Wednesday, November 2, 2011
6:30pm Reception
7:00pm Dinner

Chambar Restaurant
512 Beatty Street, Vancouver
$99 per person plus taxes and gratuities

—–

CHAMPAGNE AT CHAMBAR – BRING ON THE BUBBLE

With the holiday season fast approaching, Marquis Wine Cellars is teaming up with Chambar to bring you two unique Champagne dinners. Guests will enjoy a selection of eight different Champagnes (Rosé, Non-Vintage Brut, Blanc de Blancs, Blanc de Noirs and Vintage Champagne) that have been paired with a specially crafted menu from Chef, Nico Schuermans.

Our guests of honour will be Françoise and Paul Couvreur who run the export company, Champagne et Villages, which represents many of the small grower Champagnes in the Marquis portfolio, such as José Dhondt and Bruno Gobillard. Paul is a 5th generation Champenois with extensive experience and knowledge of the Champagne region, having worked for 23 years for two of the major Champagne Houses. He will be on hand to talk about each producer and their Champagnes.

Tickets for these events are $150.00 (all inclusive) and are available exclusively through Marquis Wine Cellars. They can be purchased by calling 604-684-0445. Please specify which night you would like to attend when booking your tickets as a separate ticket is required for each event.

Date: Tuesday, October 25th, 2011 and Wednesday, October 26th, 2011
Time: 7:00-10pm
Location: Chambar Restaurant, 562 Beatty Street
Cost: $150.00 (all inclusive)

Seating is limited to 20 guests per night so act fast as these events will surely sell out quickly.

———————————————————————

TRADITION AND INNOVATION – AUTUMN WINE DINNERS AT CINCIN

New Zealand’s Whitehaven Wine Company and Italy’s Dr. Antonio Moretti ‘Collezione’

Vancouver, B.C. (September 29, 2011) – This October, two extraordinary wineries—New Zealand’s Whitehaven Wine Company and Italy’s Dr. Antonio Moretti ‘Collezione’ (Tenuta Sette Ponti, Feudo Maccari and Orma)—will collaborate with executive chef Todd Howard for two separate wine dinners at CinCin Ristorante that celebrate both tradition and innovation. Multi-course tasting menus will complement each evening’s progression of wines, and senior representatives of the wineries will speak to the history and terroir of their estates, as well as their winemaking methods.

Marlborough wine, “as it should be” – Whitehaven Wine Company Dinner

Date: Tuesday, October 18, 2011
Time: Reception at 6:00 p.m.
Special Guest: Senior Winemaker, Sam Smail
Price: $110 plus tax and gratuity

Established in 1994, Whitehaven Wine Company is located in Marlborough’s “golden mile” of wine production and sources its fruit from more than 30 carefully selected and proven vineyard sites spread throughout the various valleys of this special region.

Whitehaven prides itself on a genuinely singular vision: consistently creating stunning wines of character and beauty from only the finest fruit. Each vintage truly reflects the nature and spirit of Marlborough, the heartland of New Zealand winemaking.

Join senior winemaker, Sam Smail, as he presents a selection of Whitehaven’s most celebrated wines, paired with an ingredient-driven, seasonal menu crafted by CinCin executive chef, Todd Howard.

Whitehaven Sauvignon Blanc, 2010
CHAMPION Sauvignon Blanc, Royal Easter Show

Whitehaven Greg Series Sauvignon Blanc, 2010
GOLD International Aromatic Wine Competition

Whitehaven Pinot Gris, 2009
GOLD New Zealand International Wine Show

Whitehaven Pinot Noir, 2009
GOLD Royal Easter Show

Whitehaven Greg Series Pinot Noir, 2009
GOLD Royal Easter Show
—–
Dr. Antonio Moretti ‘Collezione’ Dinner featuring the wineries of Tenuta Sette Ponti, Feudo Maccari and Orma

Date: Monday, October 24, 2011
Time: Reception at 6:00 p.m.
Special Guest: Export Director, Stefano Maggini
Price: $140 plus tax and gratuity

Dr. Antonio Moretti has amassed a collection of some of the great wine properties of Italy. From the release of the first vintage of his first wine, 1998 Crognolo, to the more recent acquisitions of estates in Sicily (Feudo Maccari) and Bolgheri (Orma), Moretti’s pursuit of absolute excellence is reflected in expansive, sophisticated wines that are now as well-travelled as their proprietor.

Together with superstar oenologist Carlo Ferrini—“one of the most talented and effective in the industry,” as CinCin wine director Sarah McCauley said following her visit to Feudo Maccari—the Moretti brands have risen to critical acclaim on a global scale. “They’re innovative, yet classic,” McCauley adds, “and represent sound value.”

Join export director, Stefano Maggini, for an informed and collaborative evening of fine Italian wines—and inspired cookery from the forno of CinCin executive chef, Todd Howard.

Feudo Maccari Grillo IGT, 2009
90 Points Wine Spectator

Feudo Maccari ‘Saia’ IGT, 2007
90 Points Wine Spectator

Tenuta Sette Ponti ‘Crognolo’ IGT Toscana, 2008
Averaging 90+ Points Wine Spectator 1999 – 2008

Tenuta Sette Ponti ‘Oreno’ IGT Toscana, 2008
Averaging 95+ Points Wine Spectator 2001 – 08

Podere ‘Orma’ IGT Toscana, 2007
94 Points Wine Spectator

HOW TO PURCHASE
Please email Ricardo Ferreira at ricardo@cincin.net. Seating is limited.

Located in the heart of Robson’s fashionable shopping district, CinCin Ristorante + Bar presents Italian-inspired dishes from the heritage wood-fired kitchen.

Restaurant 5:00 p.m. – 11:00 p.m.
Bar 5:00 p.m. – midnight
Lunch 11:30 a.m. – 3:00 p.m., Monday – Friday.

1154 Robson Street | Vancouver, B.C., Canada | 604-688-7338 | www.cincin.net

———————————————————————

CHARM MODERN THAI INTRODUCES $9 PAD THAI MONDAYS

(Vancouver, BC) October 3, 2011 – Desmond Chen, owner of Charm Modern Thai is pleased to introduce Pad Thai Mondays at Charm Modern Thai in Yaletown. Every Monday night enjoy traditional prawn or chicken Pad Thai, eat in or takeout, for $9.

About to celebrate its third anniversary on a notoriously challenging block in Yaletown (1269 Hamilton Street) there are plenty of reasons to visit: enjoy two for one appetizers, from 5pm to 6pm on weekdays; catch all the HD Canucks action in the lounge while indulging in Thai food favorites; and now $9 Pad Thai on Monday nights.

Known as Vancouver’s first modern Thai restaurant and bar, Charm Modern Thai is open lunch from 11:30 on weekdays, and for dinner nightly, Charm is located at 1269 Hamilton.

For more info; visit: charmmodernthai.com

———————————————————————

RUSTIC, SIMPLE, HOMEMADE

YEW Pastry Chef Bruno Feldeisen Launches New Dessert Menu and Takes to the Edible Canada Food Stage at Vancouver Home & Design Show – October 15

Think Rustic, Simple, Homemade. Like Mom’s (but way better)!

You know when you just want a sliver of pie? So do we. That’s why YEW is now offering three different serving sizes of our delicious home-style pies. Slivers, Slices and yes, whole pies!

YEW’s new dessert menu is broken up into three categories – Homestyle Baking, Just for You and Big Finish, though each has a similar sentiment. Simple and approachable desserts with a dollop of whimsy and fun. Fruit cobblers and pies, our “mason jar” S’more, a Chocolate Tart with Cracker Jacks, Italian Beignets, an ice cream extravaganza and more!

First generation French, born in the small town of Clermont-Ferrand, Bruno Feldeisen is best known for his delectable, one-of-a kind desserts. His sweet career began at 16 when he apprenticed in one of France’s most renowned chocolate shops, Les Palets d’Or in Moulin. After graduating with the highest score in the country he was scooped up by world-famous Chef Alain Ducasse, where he worked as a Chocolatier developing a line of truffles for the Hotel De Paris in Monaco. This former Four Seasons New York Pastry Chef is feeling back at home under the Four Seasons flag.

“At home” is exactly how Chef Bruno wants you to feel when enjoying the delicious new dessert line up at YEW. Like mom’s (but way better)!

Visit the Edible Canada Food Stage at Vancouver Home & Design Show on October 15 at 12 noon to watch Bruno demo and sample his take on the S’more.

Want more? Click here for one of Bruno’s Delicious Pie Recipe- Royal Gala Apple BC Blueberry Pie

———————————————————————

LFNG PORTFOLIO 2009 UPCOMING RELEASE OCTOBER 18TH

After 19 months in barrel and 5 months in bottle, the Portfolio 2009 will be released to the public on October 18th. In any new vintage, blending must showcase the strongest varietals and in 2009, Cabernet Sauvignon and Cabernet Franc came from behind to be the darlings. Thus, the new vintage is a blend of 36% Merlot, 27% Cabernet Sauvignon, 22% Cabernet Franc, 14% Malbec and 1% Petit Verdot.

The resulting wine has a nose of dark berries, tobacco, clove and hint of dark chocolate. The extra Cab Sauv and Cab Franc brings a deeper earthiness with concentrated black currant and dried cherry flavours, and a solid structure with silky tannins and a long finish.

You will be able to order online as of October 18th and you will receive an email notifying you of the official release. As well, if you have previously ordered this wine through our Futures Offering or our Preferred Share Wine Club, you will be receiving your wines before this release date.

In the meantime, please feel free to order our current wines through our online order form.

For more info, visit: laughingstock.ca

———————————————————————

DOCKSIDE CELEBRATES TEN GREAT YEARS ON THE WATER WITH A CASK PARTY

Welcoming friends old and new for 10th Anniversary Cask Party

On Thursday, October 27th, Dockside Restaurant and Brewing Company at the Granville Island Hotel is celebrating 10 years of great food, views and hospitality with an Anniverdary Cask Party. Dockside will be welcoming friends old and new to sample a cask of special Anniversary Ale to be tapped at 6:30 sharp and free appetizers being served from 6:30-7:30pm.

Dockside’s anniversary year has been an exciting one highlighted by the completion of a major two-year patio renovation. Dockside’s beloved patio was completely reimagined with the addition of an elegant gazebo for Vancouver’s most scenic al fresco dining experience along with new open air fireplaces and casual seating areas. Reviews have been unanimous in praise for the new patio and accolades have flowed in from Vancouver Magazine, the Georgia Straight, the Vancouver Sun, Granville Magazine and many others.

“This has been a great year for the Dockside Restaurant and we’re looking forward the celebrating the year and the anniversary on October 27th”, said General Manager Glenn Cormier. “Even though summer has come to an end, we’re excited for a busy fall with Culture Days this coming weekend, the Vancouver Writers Festival and the continuation of our popular Jazz & Blues Brunch through the end of October.”

Along with a selection of appetizers from the menus of Chef Jeff Batt, a special keg of spiced Pelican Bay Brown Ale is being prepared by Brewmaster Mark Simpson. Perfect for the Fall, Pelican Bay is a Dockside favourite and just one of the beers which are brewed in-house and served fresh in the Dockside restaurant and lounge.

For more information on Dockside Restaurant and Brewing Company, visit docksidevancouver.com

———————————————————————

UPCOMING EVENTS AT LEGACY LIQUOR STORE

WINE TASTING BASICS
Wednesday, 7 to 8 pm
Oct 19, 2011
*Harvest Table Event

Learn to taste like the pros. You will learn the fundamentals of a wine evaluation, how to define aromas and flavours and the vocabulary of wine tasting. Sparkling wines, white wines and red wines will be tasted.

$25.00/ticket 10 seats available.

Tickets available online and in store. Sorry, tickets are not available at the door for this event.

BENTON BROTHERS CHEESE AND WINE PAIRING
Wednesday, 7 to 8 pm
Oct 26, 2011
*Harvest Table Event

$30 a ticket, 17 seats available.
Tickets available for purchase online and instore. Sorry, no tickets are available at the door.

WOODWARD CANYON SEMINAR
Thursday, 7 to 8 pm
Oct 27, 2011
*Harvest Table

Join Thomas Woodley from Woodward Canyon as he hosts a sit down seminar all about Washington as a wine growing region and the history of Woodward Canyon.

Located in the Walla Walla Valley appellation of Washington State, Woodward Canyon Winery was started in 1981 by Rick Small and his wife, Darcey Fugman-Small.

Since that time, the winery has consistently produced premium, award-winning Cabernet Sauvignons and Merlots as well as Chardonnays.
We will be sampling the Chardonnay (96 points, Wine Enthusiast), Artist’s Series Cabernet Sauvignon, Barbera, Merlot (95 points, Wine Enthusiast).
During the seminar light food will be provided (Cheese, Charcuterie).

$15/head 30 seats available. Tickets available online and in store.

GLENFARCLAS DINNER WITH GEORGE GRANT
Sunday 6 to 8 pm
Oct 30, 2011
*Harvest Table Event

Try the following with us!
105 Cask Strength
15yr old
17yr old
25yr old
40 yr old
92 Family Cask

Only 21 seats left!
Purchase your ticket today!

$50/ticket. Sorry, no ticket sales are available the day of or at the door. We apologize but there is currently no vegetarian option for this meal.

For more info, visit: legacyliquorstore.com

———————————————————————

FROM FARMS TO FORKS 2 – A GROWING CHEFS! HARVEST KITCHEN PARTY

VANCOUVER, BC – Can you imagine being in the kitchen of one of Vancouver best chefs’ while they are preparing gourmet creations? Wander through the Pacific Institute of Culinary Arts’ classroom kitchens and watch some of Vancouver’s best chefs in action. At From Farms to Forks 2 you could be sampling food and drinks from the chefs from Bishop’s, Maenam, Vij’s, West and other spectacular Vancouver restaurants. Each chef will be paired with a local B.C. grower and producer to celebrate the best of the season. Wine pairings will be provided from Vincor Canada and craft beer will be provided by R&B Brewing Co.

From Farms to Forks
Sunday, October 23rd
Pacific Institute of Culinary Arts (PICA)
Hosts: CBC’s Margaret Gallagher and Fred Lee
Tickets $150

From Farms to Forks 2 is a fundraiser for Growing Chefs! Chefs for Children’s Urban Agriculture.Growing Chefs! is based in Vancouver, B.C. and the two primary goals of the non-profit are to: to support and encourage the development and growth of urban agriculture and to provide an avenue for chefs and growers to engage in the community and to support food sustainability.
Growing Chefs! creates a forum for chefs, educators, growers, community groups, and families to work together to further awareness of food sustainability. Most importantly, we inspire children with the idea that they can grow their own food, even in the city by sending teams of chef volunteers into elementary schools—where they grow vegetables, cook with kids, and get the kids excited about eating healthy food.

To purchase tickets to From Farm to Folks either email admin@growingchefs.ca or visit the website at growingchefsbc.eventbrite.com/.

———————————————————————

CORNUCOPIA: WHISTLER WINE JOURNEY TAKES OFF

Whistler, B.C. – From Argentina to Spain, the Napa Valley, Sonoma County and Canada to South Africa and New Zealand, Cornucopia takes wine lovers on a whirlwind weekend world tour, all without leaving the resort.

Celebrating its 15th year, the 2011 festival, Whistler’s celebration of wine and food, includes a series of wine seminars exploring the flavours of top wine regions around the globe. Cornucopia takes place November 10-13 with wine seminars throughout the weekend.

Kicking it off on Friday at the Fairmont Chateau Whistler is Natalie MacLean, Canadian sommelier and wine writer, who will lead guests through an incredible wine tasting while unveiling her latest book, Unquenchable: A Tipsy Quest for the World’s Best Bargain Bottles. She’ll provide tips on finding the best-priced wines while sharing inside stories of her travels. Named the world’s best drink writer at the World Food Media Awards, MacLean will lead seminar participants through eight countries, featuring 15 wines. Space is limited for this headline event.

On Saturday, explore Argentina, the world’s fifth largest wine producer. The More than Malbec seminar features wine educator Iain Philip and Master of Wine Barbara Philip, introducing guests to the range of high-quality, good value wines of Argentina.

Also on Saturday, Daenna Van Mulligen demonstrates how it’s never too early for wine while introducing a variety of wines which make great pairings for breakfast or brunch with The Diva Dishes on Breakfast Bubble & Others.

Va Va Va Vinha celebrates Spain with wine educators Keith Nicholson and Paul Watkin showcasing the diverse and intriguing flavours of a nation with more than 6,000 years of wine history.

David Sanders and Peter Lindenlaub present Seeing Caymus Wines Through Riedel Glasses on Saturday afternoon. This seminar offers guests the opportunity to experience premium wines from Napa Valley’s Caymus winery in varietal specific crystal glasses by Riedel. The tasting includes five varietals in six different glasses. The seminar is fun and educational and the glasses are yours to keep.

Jet-setting Shiraz features Michelle Bouffard and Michaela Morris, co-owners of housewine.ca who will compare, contrast and demystify this sumptuous and intriguing varietal.

Chef and wine expert DJ Kearney presents Modern South Africa, exploring that nation’s great value wines which are experience a popularity surge among North American wine lovers. Kearney will demonstrate how South Africa, a country whose winemaking history dates back more than 350 years, has pursued success by embracing technology and becoming a leader in environmental sustainability.

Presenter Daenna Van Mulligen will share her discoveries from New Zealand in the Explore New Zealand’s Diversity seminar. The wine reviewer (www.winescores.ca and www.winediva.ca) will take guests on a virtual tour through several of New Zealand’s regions, enjoying samples of some of her favourite picks from a recent expedition.

Guests will enjoy some of Canada’s finest wines, and most recent winners of Wine Access magazine’s Canadian Wine Awards with Kearney, Tom Firth and Rhys Pender at the Wine Access East Meets West Best of the Canadian Wine Awards seminar on Saturday. The seminar focuses on the top wines from the magazine’s recent Canadian Wine Awards and is a great way to get to know some of the top wines being produced in Canada. Each ticket to this seminar includes a one-year subscription to Wine Access magazine.

Explore wines of Sonoma County with a comparison of chardonnay and pinot noir from three of the area’s cool climate regions: Carneros, Russian River Valley and Sonoma Coast. The Sonoma County Terroir – Can You Taste It? seminar is led by a panel of vintners who will discuss the influence of Sonoma County’s geography, topography and climate on these wines and explore the winemaking styles in an interactive format.

Saturday evening, guests will want to attend the Top 25 Celebratory Reception, featuring the top 25 wines of the Cornucopia lineup, as selected by a panel of expert judges led by head judge and international wine educator, DJ Kearney. It takes a lot to be the best – especially among the Cornucopia crowd. Winners will be announced at this spectacular event at the Squamish Lil’wat Cultural Centre and ticket holders will have a chance to sample the wines that made the cut. We can tell you that the top white wine award goes to Bernard Series Old Vines Chenin Blanc 2009 (Bellingham) while the red wine of the year award goes to Qwam Qwmt Syrah 2008 from BC’s first First Nations Winery, Nk’Mip Cellars. Both wines are reason enough to attend this event, but to find out the remaining winners, including three bubbles, six whites and 16 reds, you’ll need a ticket to the event.

On Sunday, the seminar schedule concludes with Wine Access Presents Killer Value Wines from 11 a.m. – 12:30 p.m. hosted by DJ Kearney, Tom Firth and Rhys Penerd and featuring winners from Wine Access magazine’s International Value Wine Awards. The panel will lead guests through samples of some of the top wines and offer insights into the qualities that enabled them to triumph over the competitor.

With the exception of the Natalie MacLean event, which takes place at the Fairmont Chateau Whistler, all seminars take place at the Whistler Conference Centre.

Visit whistlercornucopia.com for ticket and event information.

———————————————————————

CHEFS ANNOUNCED FOR 2011 GOLD MEDAL PLATES COMPETITION IN VANCOUVER

Top Chef Canada winner Dale MacKay takes on ten talented BC chefs at The Westin Bayshore on November 4th

VANCOUVER, BC (October, 2011) – After finishing second in 2009 (to Rob Feenie) and again in 2010 (to Robert Clark), Top Chef Canada winner Dale MacKay will go for the top prize at the 2011 Gold Medal Plates competition in Vancouver on November 4th in a battle against ten of B.C.’s most talented chefs.

Gold Medal Plates is the ultimate celebration of Canadian excellence in cuisine, wine, sport and entertainment. The Vancouver competition is one of nine that will be staged in Canadian cities this fall, with the winners from each city competing in the Canadian finals in Kelowna next February.

The 2011 competition in Vancouver features:

from Kelowna:

Rod Butters (RauDZ Regional Table) and
Mark Filatow (Waterfront Restaurant & Wine Bar);

from Whistler:

Tim Cuff (Aura); and

from Vancouver:

Ned Bell (Four Seasons Hotel),
Lee Cooper (L’Abattoir Restaurant),
Rob Feenie (Cactus Club Café),
Dale MacKay (ensemble Restaurant),
Alana Peckham (CRU),
Adam Pegg (La Quercia),
Neil Taylor (Cibo Trattoria) and
Joël Watanabe (Bao Bei Chinese Brasserie).

Each chef will prepare one appetizer-sized dish for approximately 500 to 800 guests. Chefs must select a Canadian wine or beverage to pair with his or her dish and, to ensure a level playing field, chefs must use plates provided by
The Westin Bayshore. Chefs will be allowed a maximum of 10 staff members, in addition to two wine pourers per station.

Judging the 2011 competition in Vancouver will be: Sid Cross, Andrew Morrison, Lesley Stowe, Barbara-Jo McIntosh, and last year’s Vancouver winner, Chef Robert Clark, who will also be cooking for the VIP reception that precedes the main event. Each dish will be judged out of 100 points, based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and wow factor (10%).

Over the past six years, Gold Medal Plates competitions across Canada have raised more than $5 million for the Canadian Olympic Foundation, which supports athletes and high performance programs such as Own the Podium. Mingling with the guests and enjoying the culinary dishes will be more than 25 Olympians. The emcee for the evening will be Vancouver native Marnie McBean, a triple gold medallist in rowing.

Gold Medal Plates Vancouver will once again feature a silent auction as well as a live auction, featuring spectacular getaways with Olympians and Canadian entertainers to destinations such as Tuscany, Napa Valley, Chile, Provence, Burgundy and Kelowna for the Canadian Gold Medal Plates finals.

Music for the evening will be provided by Canadian legends Barney Bentall (Barney Bentall and the Legendary Hearts), Alan Doyle (Great Big Sea) and other musicians, who’ll treat guests to an evening of British classics.

For ticket information for the 2011 Gold Medal Plates competition in Vancouver, contact Kristina Wenner at Vancouver@goldmedalplates.com or 604-646-3580. For more information, visit the Gold Medal Plates website www.goldmedalplates.com.

Canadian Olympic Foundation – The Beneficiary of the events: The Canadian Olympic Foundation is a national charitable organization created by the Canadian Olympic Committee (COC) supporting high performance athletes across all winter and summer sports. The Foundation’s Mission is to generate support to meet the technical, scientific, medical and coaching needs of Canada’s high performance sport system and assist Canada’s athletes in becoming ambassadors for sport, healthy living and the pursuit of excellence across the nation. Net proceeds from Gold Medal Plates are given to the Canadian Olympic Foundation to support high performance programs such as Own the Podium. To learn more about the Foundation and the programs it funds, please visit www.olympicfoundation.ca.

———————————————————————

VANCOUVER’S FOOD HISTORY – RICH WITH FLAVOUR

October 3, 2011 – Vancouver, BC. For such a young city, Vancouver has a delicious and rich food and agricultural history. Our geography and diverse ethnic communities have helped create Vancouver’s food culture. From the regional food sources of the Musqueam First Nation to Chinatown, where the Chinese Smorgasbord was born; from our east side Italian backyard gardens to the west side Granville Island Pubic Market; from the south’s McLeery Golf Course built on Vancouver’s first farm and Avalon Dairy whose 1906 ranch on Wales Street started with just 6 cows; from Overwaitea’s first tea warehouse on Richards Street to the west side’s Spot Prawn Festival… There’s a story to be told and a history to celebrate at the 3rd annual Sustenance: Feasting on Art & Culture festival at the Roundhouse in Yaletown.

Sustenance is a partnership between FarmFolk CityFolk and the Roundhouse Community Centre. Working together, the art and the activities during the festival will look at food through the eyes of art and culture. This year’s installation is FarmFolk CityFolk’s archival art exhibit, “Celebrating 125 Years of Food & Agriculture in the City of Vancouver.” It promises to make your mouth water with memories of your childhood and hopes for a healthy food future for our city.

Festival co-organizer Bonita Magee of FarmFolk CityFolk says, “The idea came from an old project that was sitting on our shelf for 10 years.” Magee continues, “When I heard about Vancouver’s 125th Anniversary Grant Program, I knew I had a chance to make this a reality.” With matching funds from Avalon Dairy and Overwaitea Food Group, “Celebrating 125 Years of Food & Agriculture in the City of Vancouver” will be the centerpiece of the Sustenance Festival at the Roundhouse running from October 8th through to the 19th.

Roundhouse Arts Programmer Brenda Racanelli has been working with Magee to organize the activities happening throughout the festival. “We’ve got music, theatre, workshops, and for the first time, a neighbourhood food security summit, hosted by the Vancouver Food Policy Council. “The whole festival is meant to educate, communicate and celebrate,” Racanelli states with a smile, “It’s going to be great.”

Their Sunday workshops are meant to be fun, artistic and inspiring. Plating and Presentation with West Restaurant Chef Quang Dang; Living & Raw Foods with Indigo Cafe owner Lovena Galyide; Dining Etiquette with Dr Jane Ruddick from La Chaîne des Rôtisseurs; and Balcony Gardening & Kitchen Herbs with FarmFolk CityFolk’s Bonita Magee and Bishop’s Chef Andrea Carlson. Workshops are $10 and registration is online at www.roundhouse.ca.

Opening Night Reception is from 7pm to 9pm on Saturday October 8th and everyone is welcome. “Vancouver’s food history is rich with flavour. Come take a bite.” Details at www.farmfolkcityfolk.ca

———————————————————————

UPCOMING EVENTS AT FIREFLY FINE WINES AND ALES

2008 Bordeaux is here!
We’re excited to announce the arrival of a collection of 2008 Vintage of Bordeaux wines! Robert Parker has released his completed scores and notes for the 2008 Bordeaux En Primeur vintage which he rates as “at least excellent quality”. Here’s an excerpt of his review,

“… the 2008 vintage was dramatically better than I had expected. It had all the qualities that make an excellent and in some cases, a great vintage so special: exceptionally dark opaque colors, gorgeously ripe fruit, stunning purity almost across the board, great freshness (because it was a cool year), slightly higher acids than normal, and remarkable density as well as concentration. Moreover, one of the significant keys to evaluating quality is the maturity of the tannins. In 2008, the tannins are unusually velvety, even in wines that may lack concentration.”

We’ve compiled a selection of the ‘08 vintage that can accommodate a variety of budgets and palates alike. Come by Firefly today while supplies last to get your hands on ‘les grand vin de Bordeaux’.
BC Craft Beer Month
By proclamation of the Attorney General of BC, October has been declared Craft Beer Month! To honour this historic proclamation Firefly we’ll be hosting FREE beer tastings every Friday and Saturday in October. Come by the store at the times listed below to sample the best of BC craft brews and receive 10% off the featured brewery’s products!

Cambie St. Store Beer Tastings:
• Russell Brewing – Fri. Oct. 14 (4pm – 7pm)
• R&B Brewing – Sat. Oct. 15 (2pm – 6pm)
• Cannery / Tin Whistle / Mt. Begbie – Fri. Oct. 21 (4pm – 7pm)
• Central City Brewing – Sat. Oct. 22 (4pm – 7pm)
• Driftwood Brewing – Fri. Oct. 28 (4pm – 7pm)
• Tree Brewing – Sat. Oct. 29 (3pm – 6pm)

Maple Ridge Store Tastings:
• Lighthouse Brewing – Sat. Oct. 15 (2pm – 6pm)
• Phillips Brewing – Sat. Oct. 22 (2pm – 6pm)
• Driftwood Brewing – Sat. Oct. 29 (2pm – 6pm)

For information on other BC Craft Beer Month Festivities visit www.craftbeermonth.ca

La Table Commune Events

How Italy Sparkles
Sparkling wines are made all over the world and Italian sparkling wine is gaining popularity. Prosecco, Asti and Moscato d’Asti are made in a different method than Champagne and have a unique allure — and a much lower price tag than their French competitors. We will taste different styles of bubbles from around Italy and you can be the judge of how you would like to invest your sparkling dollars. More event details here.

Friday, Oct. 21 - 7pm – 9pm - Cambie Store - $35

For more info, visit: fireflyfinewinesandales.com

———————————————————————

J. LOHR WINE TASTING AT THE TEAHOUSE IN STANLEY PARK

EXPLORE THE OTHER SIDE OF…

WEDNESDAY, OCTOBER 12TH, 2011
6:00PM – 7:30PM

Partner Jaime Kowan of

will be presenting a special vineyard series of J. Lohr wines
from Arroyo Seco, Paso Robles & Napa Valley.
Sip with us and get to know one of California’s greatest wine treasures, J. Lohr…
~
RECEPTION WINE
2010 J. Lohr Estates ‘Bay Mist’ Riesling ~ Monterey

TASTING LINE UP
2007 ‘Arroya Vista Vineyard’ Chardonnay ~ Arroya Seco
2007 ‘Hilltop Vineyard’ Cabernet Sauvignon ~ Paso Robles
2005 ‘Carol’s Vineyard’ Cabernet Sauvignon ~ Napa Valley
2006 ‘Tower Road Vineyard’ Petite Sirah ~ Paso Robles
~
Canapés will be specially prepared to
accompany and complement the select wines.

Join us for an experience in unique wine and delicious food!

$25 per person
Not including taxes & gratuity

For tickets and more information please contact
604.669.3281 or teahouseevents@vancouverdine.com

Happy sipping!

October Is BC Craft Beer Month

Editor — Tue, 04 Oct 2011 06:05:07 +0000

It’s official, the Province of British Columbia in a proclamation signed by Attorney General, Barry Penner, has deemed October to be BC Craft Beer Month; a time to celebrate the 50+ breweries and brew pubs across the province that dedicate themselves to making the finest craft beer.

^ Minister of Agriculture, Don McRae, CAMRA BC president and BC Craft Beer Month director, Lundy Dale pose with legendary brewmaster John Mitchell and the official declaration at Steamworks on September 30

^ A fine display of BC's growing beer selection

For more information, including a list of events taking place at different venues across the Province, visit: craftbeermonth.com

The American Cheesesteak Co. to Open on Davie Street

Editor — Sun, 02 Oct 2011 04:34:20 +0000

From the official press release…

The American Cheesesteak Co. Opens the Door to a Philadelphia Tradition

Restaurant is Vancouver’s first to pay homage to an authentic cheesesteak experience

(Vancouver, B.C. – October 24, 2011) One of America’s most iconic food experiences arrives in Vancouver as The American Cheesesteak Co. opens in the heart of the city’s downtown entertainment district (781 Davie Street at Howe) in October 2011.

From the streets of Philadelphia to Canada’s west coast, the legendary melt-in-your-mouth Philly Cheesesteak has been given a fresh, contemporary take. Serving classic and specialty versions of the iconic sandwich, using all-natural, locally-sourced ingredients, The American Cheesesteak Co. is Vancouver’s first restaurant dedicated to a genuine cheesesteak experience.

Chef Anthony Sedlak – a Vancouver native and host of Food Network’s The Main – spent nearly a year developing the menu for The American Cheesesteak Co.

“We went straight to the streets of Philadelphia to find out why cheesesteaks are so popular, and then created our own exclusive menu,” explains Sedlak. “Our cheesesteaks are true to the Philly spirit – they are incredibly satisfying, gutsy comfort food. We’ve kept the authenticity of the original, while maintaining Vancouver’s high standards for fresh, nurturing food appealing to a wide range of tastes.”

The American Cheesesteak Co. is a throwback to the old-style “steak” joints found throughout Philadelphia, serving a hearty slice of Americana in a fun and inviting, diner-style atmosphere.

The restaurant offers traditional cheesesteaks made from tender prime rib shaved fresh daily, savoury cheeses and proprietary seasonings, and served piping-hot on freshly baked bread. Guests will also be tempted by decadent specialty, vegetarian and chicken versions that bring together tantalizing flavours. These include The High-Roller, which showcases wagyu beef, forest mushrooms, truffle aioli and fontina cheese; the Chicken Milanese, made from hand-breaded, crispy chicken breast; and The Good Earth, a sumptuous vegetarian option combining sautéed vegetables, crumbled feta cheese and home-made pesto mayonnaise.

The menu would not be complete without irresistible sides – the perfect finishing touches to a cheesesteak: signature, twice-cooked fries, skinny onion rings, market salads, and hand-scooped, all-natural milkshakes or ice-cream sandwiches.

“Philadelphians have had a love affair with the cheesesteak since the 1930s – it is tried and true fare,” adds Sedlak. “We use simple, real ingredients to re-create this soulful classic. The American Cheesesteak Co. will be an experience that warms the stomachs, heart and spirit of Vancouver.”

The American Cheesesteak Co. is fully-licensed with sit-down dining in the restaurant and year-round patio. Open daily from 11:30 a.m. till very late, the restaurant invites lunch, dinner and late-night crowds to discover why cheesesteaks are such a time-honoured tradition, capturing the hearts of Americans for more than 75 years. www.americancheesesteak.com

Fall PR Harvest

Editor — Tue, 27 Sep 2011 08:20:32 +0000

New faces, flavours & wine fuelled events land at Beachside Forno this fall; Internationally celebrated artists delight diners at Hawksworth Restaurant; CRU re-opens with new look and new menus; Weekend brunch at the Oakwood Canadian Bistro; Quails’ Gate Winery brings home double gold from int’l Pinot Noir competition; “Write drunk; Edit sober”; Upcoming ‘La Table Commune’ events at Firefly; Top Table wine directors launch private blends; “Advent of Autumn” – two extraordinary winemaker’s dinners at Blue Water Cafe; Blue Mountain wine tasting at Teahouse in Stanley Park; Cornucopia: Whistler celebrates wine, food and a reason to party!

NEW FACES, FLAVOURS & WINE FUELLED EVENTS LAND AT BEACHSIDE FORNO THIS FALL

Executive Chef Jason Harris and Headline Kurtis Kolt Amp Up Ambleside

West Vancouver, BC. Beachside Forno is thrilled to introduce new Executive Chef, Jason Harris to the fold. After two months in his new role Harris is excited to launch his first seasonal menu with the seaside restaurant.

Chef Harris arrives at Beachside Forno with much enthusiasm, fresh from his post as Restaurant Chef on the opening team in the kitchen at Oru, the critically acclaimed Pan-Asian restaurant, in the Fairmont Pacific Rim.

Talented, keen and youthful would well describe Chef Harris, whose life has centered around food and divergent cultures for as long as he can remember. Migrating from Australia to Canada as a young boy, the regimented 6pm family dinner was the tie that bound the Harris clan together no matter where they were. Harris joined his mother in the kitchen regularly and found himself falling in love with the kitchen.

Harris came through the ranks of Fairmont Hotel kitchens throughout Canada for the past decade, under the tutelage of mentor, Chef David Wong. His lengthy participation on Wong’s Bocuse d’Or team gave him international exposure and experience – not to mention confidence and motivation.

“It’s always encouraging to see young chefs with such confidence and enthusiasm,” says Kurtis Kolt, independent wine consultant. “When it is backed up with so much natural talent and dedication to the craft, it’s really exciting.

Kolt and Harris have already partnered once for a Summer Wine Series and are set for another round with the upcoming, ‘Pinot, Pinot, Pinot’ dinner on October 4. Join this dynamic duo for the delicious event.

Pinot, Pinot, Pinot – Tuesday, October 4, 6:30pm

Well suited to a variety of different growing regions around the world, and known for their nuanced and delicate nature, wine varietals Pinot Blanc, Pinot Gris and Pinot Noir are worth getting to know.

Led by local wine personality, Kurtis Kolt, enjoy a four-course dinner matched with five wines from the Pinot family. Paired with the inspired cuisine of Beachside Forno’s vibrant new Executive Chef, Jason Harris, this is sure to be a delightfully delicious learning experience.

Tickets are $70 per person and include all wine pairings (tax & gratuity not included).

Purchase tickets in advance by dropping in to Beachside Forno by calling 604.926.3332

————————————————————————————————

INTERNATIONALLY CELEBRATED ARTISTS DELIGHT DINERS AT HAWKSWORTH RESTAURANT

Watch Rodney Graham’s Anamorphic Psychomania Variation Installation

At Hawksworth Restaurant original artworks bring authenticity and reflect the creativity and quality of the cuisine. Hawksworth’s friend and internationally celebrated artist Rodney Graham has created a signature installation that fills an entire wall of the northernmost Art Room; full of colour, its scale, presence and importance to Vancouver are honored in this room.

A Vancouver native, Rodney Graham is a prolific creator who has exhibited a wide range of art forms including video, photography, music, sculpture, drawing and installation. His work can be found in numerous major private and public collections in North America and in Europe including the Museum of Modern Art in New York City. He has received many honours, most recently the 2011 Audain Prize for lifetime achievement in visual arts, given annually in recognition of a contemporary B.C. artist.

At Hawksworth Restaurant ‘Anamorphic Psychomania Variation’ is the third work in a series inspired by Psychomania a British zombie movie from 1970. Several scenes in the film are set in the crazily modernist living room of one of the lead characters where two multi-panel wall reliefs provided the inspiration for Graham’s Psychomania Variation 1, Psychomania Variation 11 and Anamorphic Psychomania Variation (liquetex on linen).

Also featured at Hawksworth Restaurant Big Love with Diamond Dust is a bold and dramatic print by the British enfant terrible of the art world, Damien Hirst, signed by the artist and one of 50, together with Brian Boulton’s meticulous depiction of Chef Hawksworth in his signature photo-realist drawing style, intriguing to the eye while stimulating the mind.

For more info, visit: hawksworthrestaurant.com

————————————————————————————————

CRU RE-OPENS WITH NEW LOOK AND NEW MENUS

September 19, 2011 (Vancouver, BC) – Renovations at CRU are now complete, and effective immediately the restaurant is open for business. Designed by Greg Loewen, a production designer for the film and television industry, the restaurant’s elegant yet relaxed space has been completely refreshed with new seating, lighting, ceiling and flooring.

In addition to its new look, CRU also has rolled out a brand new lunch menu and $39 Autumn prix-fixe dinner.

Of course, the new fall menus were designed by CRU’s Executive Chef Alana Peckham, who will be the only female chef competing in Vancouver’s Canadian Gold Medal Plates on the 4th of November 2011.
Complete menus may be viewed at www.cru.ca.

CRU Restaurant
1459 West Broadway, Vancouver

Lunch Mon. – Fri. 11:30am – 2:00pm
Dinner Daily from 5:30 – 10:00pm

————————————————————————————————

WEEKEND BRUNCH AT THE OAKWOOD CANADIAN BISTRO

Enjoy your weekends a little more with brunch at the Oakwood Canadian Bistro, Kitsilano’s latest neighbourhood restaurant. The Oakwood welcomes guests with a comforting down-to-earth space and honest Canadian fare by Executive Chef Mike Robbins.

Chef Robbins has crafted a tasty selection of brunch dishes, made from seasonal and locally sourced organic products. Brunch highlights include the albacore tuna nicoise benedict ($14), blueberry mascarpone French toast ($10), corned beef hash ($14) and braised shortrib with potato pancakes ($12). Also available is the Oakwood’s weekly brunch soup & sandwich feature served on house made bread ($13).

At the bar the Oakwood offers an excellent list of local craft beers and classic cocktails (brunch favourites include the mimosa, michelada and caesar), and 49th Parallel artisan coffee.

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 Oakwood is open for brunch on Saturday and Sunday from 10am to 3pm.

The Oakwood Canadian Bistro
2741 West 4th Avenue, Vancouver
Phone: 604.558.1965

To view menus and for more information please visit: theoakwood.ca

————————————————————————————————

QUAILS’ GATE WINERY BRINGS HOME ONE OF ONLY FOUR DOUBLE GOLDS FROM INTERNATIONAL PINOT NOIR COMPETITION

September, 2011 (Vancouver, BC) – The Okanagan’s Quails’ Gate winery is pleased to announce that its 2009 Stewart Family Reserve Pinot Noir has been awarded Grand Or (Double Gold) at the Mondial du Pinot Noir Competition in Switzerland. The competition awarded ONLY 4 Double Gold awards.

The Mondial du Pinot Noir is an international competition that focuses exclusively on Pinot Noir. Fifty international judges participated in the 14th annual Mondial du Pinot Noir, held in Sierre, Switzerland. The judges looked for outstanding wines that reflected the terroir of their origins, which is a clear indication of the winemaker’s technical mastery.

One of the main goals at Quails’ Gate is to produce wines that are a perfect expression of the Okanagan Valley terroir. In the case of the Stewart Family Reserve wines, the fruit used for the family’s premium wine label come from the estate’s very best blocks. Stewart Family Reserve wines are made only in vintages when the quality of the fruit is exceptionally good. Quails’ Gate 2009 Stewart Family Reserve Pinot Noir is scheduled to be released in early 2012.

This latest award will serve to enhance the winery’s reputation the world stage. In recent years Quails’ Gate has been recognized not only for the excellence of its wines, but also as an agri-tourism destination.

For more info, visit:mondial-du-pinot-noir.com and quailsgate.com

————————————————————————————————

“Write Drunk; Edit Sober” – Hemingway

Typewriter (tahyp-rahy-ter) noun – a keyboard machine for writing mechanically in characters resembling print. It may be operated entirely by hand or be powered by electricity.

If youʼve been to Pourhouse lately, you may have noticed an old Remington Rand 17 at the end of the bar. Look a little closer and you may see literary genius on the pages of our turn-of-the-century Twitter. Have a seat … have a cocktail … if inspiration strikes, share your thoughts.

Hemingway was the inspiration for several classic 20th Century cocktails. He was also a believer in imbibing before he took to the pen. Follow the lead of this luminary; enjoy a beverage at Pourhouse and start hitting the typewriter keys … we may even share your most poignant ramblings.

“An intelligent man is sometimes forced to be drunk to spend time with his fools.” – Hemingway

For more info, visit: pourhousevancouver.com

————————————————————————————————

UPCOMING LA TABLE COMMUNE EVENTS AT FIREFLY FINE WINES AND ALES

Food and Wine Pairing
Pairing food and wine is an exciting and rewarding challenge, but it can also add to the pressure of the holidays. Let us help you to find the perfect wine for any occasion with this tasting, which will help you discover the pairing essentials for turkey and all the Thanksgiving fixings.

Thursday Oct. 6th – 7pm – 9pm – Cambie Store – $35

Friday, Oct. 21st – 7pm – 9pm – Cambie Store – $35

For more info, visit: fireflyfinewinesandales.com

————————————————————————————————

TOP TABLE WINE DIRECTORS LAUNCH PRIVATE BLENDS

Partnership with Laughing Stock Vineyards produces two uniquely blended wines

Vancouver and Whistler, B.C. (September 14, 2011) – Top Table’s four wine directors—Araxi’s Samantha Rahn, Blue Water Cafe’s Andrea Vescovi, CinCin’s Sarah McCauley, and West’s Owen Knowlton—are excited to debut their inaugural wine label, Director’s Blend, a duo of personally blended wines produced by Laughing Stock Vineyards in British Columbia’s Okanagan Valley.

Augmenting the extensive international wine cellars at each restaurant, the 2009 Director’s Blend Red and 2010 Director’s Blend White are now available exclusively at Top Table restaurants and represent the first vintages of an ongoing project.

After researching, blending and tasting with Laughing Stock’s David and Cynthia Enns for more than a year, the wine directors have created food-friendly cuvées that deliver value far beyond their price points.

Owen Knowlton, Vancouver’s 2011 Sommelier of the Year, says, “We’re extremely proud of these first vintages. Our intention was to build approachable blends to complement the food offered in our restaurants, and we feel we’ve succeeded.”

“There were a number of trial blends and plenty of discussion,” adds Sarah McCauley. Blue Water Cafe’s Andrea Vescovi (2009 Sommelier of the Year) and Araxi’s Samantha Rahn agree, adding, “David’s familiarity with each varietal was a great boost – he was a vital part of our collaboration in what can only be described as a fascinating process.”

Tasting Notes

2010 Director’s Blend White
Comprised of grapes grown on the Naramata Bench and East Bench Osoyoos, the White consists of 50% pinot gris, 20% viognier, 15% pinot blanc, and 15% sauvignon blanc. Fresh and elegant with aromas of intense pink grapefruit, white peach and mineral. Refreshing acidity lends a vibrant structure built for food. Complex, harmonious finish leaves a lasting impression of candied citrus.

2009 Director’s Blend Red
Comprised of grapes grown on the Naramata Bench and East Bench Osoyoos, the Red consists of 40% cabernet sauvignon, 35% merlot, 15% syrah, and 10% cabernet franc. Intense, complex nose of wild berries, vanilla, mocha and plum. Velvety and round tannins balanced with vibrant acidity. Long, lingering finish of cocoa, bright fruit and spice box.

————————————————————————————————

ADVENT OF AUTUMN – TWO EXTRAORDINARY WINEMAKER’S DINNERS AT BLUE WATER CAFE

Blue Water Cafe welcomes Viña Errázuriz and Maison Joseph Drouhin/Domaine Drouhin

Vancouver, B.C. (September 21, 2011) – Blue Water Cafe will welcome two leading wineries in two separate events during the month of October: Viña Errázuriz (Chile), as well as Maison Joseph Drouhin (Burgundy) and Domaine Drouhin (Oregon). Please join us for multi-course menus designed by executive chef Frank Pabst to complement each wine, and to hear from two legendary winemakers, who will provide expert commentary on their histories, and winemaking philosophies and techniques.

Discover the wines of Viña Errázuriz – An Evening with Chief Winemaker, Francisco Baettig

Date: Tuesday, October 11th, 2011
Time: Reception begins at 6:00 p.m.
Special Guest: Chief Winemaker, Francisco Baettig
Price: $135 plus tax and gratuity

When wine director Andrea Vescovi toured Chile’s leading wineries in 2009, he made sure to visit Viña Errázuriz. Although he had enjoyed their wines for many years, this was his first opportunity to meet with their winemaking team. Andrea says, “These wines represent Chile at its finest – there is finesse, elegance and complexity in every bottle.” Indeed, the 130-year old winery, located 100 kilometres north of Santiago, is now operated by fifth generation Eduardo Chadwick, who practices natural, modern viticulture in the Aconcagua, Casablanca and Curicó valleys.

Aconcagua Costa Single Vineyard Sauvignon Blanc, 2010
Wild Ferment Chardonnay, 2009
Single Vineyard Carmenére, 2009
La Cumbre Syrah, 2007
Don Maximiano Founder’s Reserve, 2008
Late Harvest Sauvignon Blanc, 2008

From Burgundy to Oregon: The Ultimate Horizontal – An Evening with Véronique Drouhin-Boss
Maison Joseph Drouhin (Burgundy) and Domaine Drouhin (Oregon)

Date: Wednesday, October 19th, 2011
Time: Reception begins at 6:00 p.m.
Special Guest: Head Winemaker, Véronique Drouhin-Boss
Price: $148 plus tax and gratuity

Old World meets New in this fascinating comparison of Drouhin wines from both their Burgundy and Willamette Valley estates. And while more than 6,000 kilometres separate the terroirs, some similarities—gained over four generations of fine winemaking—will resonate in this ‘ultimate horizontal’ evening of side-by-side tastings.

The Drouhin’s roots go deep under Burgundy. Founded in 1880, Maison Joseph Drouhin is centered in the Côte de Beaune and Côte de Nuits domaines and is known around the world for its Premier and Grand Crus. Following their inaugural Oregon vintage in 1988, they became equally adept at expressing the best of New World pinot noir and chardonnay. Véronique Drouhin-Boss received her National Diploma of Œnology from the Université de Bourgogne-Dijon and obtained an advanced degree (Diplôme Supérieur de Recherche) for her work on the pinot noir grape varietal. She now divides her time between Burgundy and Oregon.

HOW TO PURCHASE
Please email Stephan Cachard at stephan@bluewatercafe.net. Seating is limited.

Awarded Gold for ‘Best Seafood’ by critics in Vancouver magazine’s annual Restaurant Awards, Blue Water Cafe is celebrated as the city’s definitive destination for seafood. From the dynamic ‘East meets West’ kitchen, Chef Frank Pabst crafts captivating seafood dishes using the freshest wild fish. Enhanced by one of the country’s finest wine collections and intuitive service from Stephan Cachard’s all-star team, Blue Water Cafe is housed in a handsome brick and beam warehouse conversion in the heart of historic Yaletown.

1095 Hamilton Street, Vancouver, B.C. | Valet nightly | 604-688-8078 | www.bluewatercafe.net

————————————————————————————————

TEAHOUSE IN STANLEY PARK WINE TASTING WITH BLUE MOUNTAIN

WEDNESDAY, SEPTEMBER 28TH, 2011

6:00PM – 7:30PM

Christine Fawcett of Keystone Fine Wines

will be featuring the following selection of unique wines
from Blue Mountain Vineyard and Cellars in BC’s Okanagan Falls.

GOLD LABEL BRUT

2010 SAUVIGNON BLANC

2009 PINOT GRIS

2009 PINOT NOIR

Canapés will be specially prepared to

accompany and complement the select wines.

Join us for an experience in BC wine and delicious food!

$25 per person

Not including taxes & gratuity

For tickets and more information please contact

604.669.3281 or teahouseevents@vancouverdine.com

————————————————————————————————

CORNUCOPIA: WHISTLER CELEBRATES WINE, FOOD AND A REASON TO PARTY!

Whistler, B.C. – Cornucopia is not only a showcase for exceptional wine and food; it’s also Whistler’s stage for the ultimate fall celebration scene.

In addition to wine tastings, seminars and culinary events, Cornucopia — taking place November 10-13 – serves up a schedule of exciting parties the likes of which Whistler has become famous for. The celebrated events of Araxi’s Bubbles and Oceans and the Bearfoot Bistro’s Masquerave are joined by House Party, CRUSH, Casino Royale and Top Gun to round out the party list.

What better way to welcome guests than with a house party? Just like a backyard B.C. barbecue, House Party features local breweries, wineries and cuisine. Enjoy domestic tipple from beer makers such as Whistler Brewing, Phillips Beer and Okanagan Springs and exceptional B.C. wines from producers including Road 13, Summerhill, Pyramid, Tinhorn Creek, Blasted Church and Castoro de Oro Estate Winery. Sidecut restaurant will return to offer its array of tasty barbecue cuisine, salads and sides. Live music from a local DJ sets the tone for a classic Whistler ‘shaker’ at House Party on Thursday November 10 from 6-9 p.m. at the Whistler Conference Centre. House Party provides incredible value with a ticket price of only $40.

CRUSH is the flagship dual-night tasting event which returns Friday November 11 and Saturday November 12 from 8-11 p.m. at the Whistler Conference Centre. The official tasting party of Cornucopia, CRUSH features more than 60 wineries from across the globe. CRUSH is the ultimate sipping, sampling and savouring experience and is THE place to see and be seen during Cornucopia. Natalie MacLean, acclaimed wine writer, will be on hand for the first hour of the Friday night CRUSH to sell and showcase her new book Unquenchable: A Tipsy Quest for the World’s Best Bargain Bottles. MacLean will be available to sign her book and exchange wine tips in this exclusive tasting meet-and-greet. There will also be select vendors on hand offering tasting samples, such as Dairy Farmers of Canada, Rogers’ Chocolates, Nita Lake Lodge and Crêpe Montagne. Guests are reminded that CRUSH is a wine tasting gala and, since dinner is not provided, attendees should plan on dining at one of Whistler’s more than 70 restaurants prior to attending the event. Tickets are $85.

Also on Friday, starting at 9 p.m. is the ever exciting Casino Royale. Guests can transport themselves to the days of the Rat Pack at the Ric’s Grill event with Vegas vibe featuring showgirls, circus performers, DJs, drinks and, of course … the casino. Tickets are $150.

The Longhorn Saloon and Vincor present Top Gun … a Tribute on Saturday at 9 p.m. The Burlesque dancers return, performing a tribute to the 25th anniversary of the movie release of Top Gun and the 30th anniversary of Sumac Ridge Estate Winery. This promises to be an engaging evening of sparkling wine, dancing and choreographed entertainment. The $15 ticket includes complimentary coat check and a glass of Tribute sparkling.

Visit whistlercornucopia.com for ticket and event information.