Blind tasting reviews are a fun game to play with restaurant sommeliers and wine nerds across town. I pour a glass from a mystery bottle and ask them to review it blind. By not knowing what the wine is or who represents it, hopefully, an honest-no-bs-review is achieved.

Come inside and read the review of our next contestant…

^ Erin Chambers, manager of Vij's

Wine reviewed by Erin Chambers, manager of Vij’s. Erin grew up in Vancouver and has been at Vij’s for four years, where she also runs the wine education program for servers. She has a diploma from the International Sommelier Guild and is currently pursuing her Wine and Spirit Education Trust Diploma. She’s no stranger to the fruits of the vine.

Hecht & Bannier Saint Chinian AOC 2009
ABV: 13.5%
Category: Mainly Syrah (Grenache, Mourvèdre)
Country/Region: Saint Chinian AOC, Languedoc Roussillon, France
Winemaker: hechtbannier.com

Appearance: High intensity ruby with a hint of purple and a pale ruby rim.

Nose: Clean with medium-plus intensity of blackberries, red licorice, black pepper, violets and leather.
Palate: Dry with medium-plus structural elements including body, acidity, alcohol and soft tannins. Medium flavour intensity of blackberries, sweet oak, black pepper and violets. Medium length.

Assessment of quality: Good quality wine. Well balanced between the fruit concentration and the tannic structure, although it shows more complexity on the nose than the palate. Drink now or will hold two to three years. A straightforward, quaffable wine.

Further comments upon revealing the wine: Reasonable value for quality. Has typicity of the syrah varietal. Will benefit from decanting. It needs food – preferably something rich and fatty such as braised lamb or cassoulet.

Availability: Available at BC Liquor Stores.

Pricing: $30

Blind tasting reviews are a fun game to play with restaurant sommeliers and wine nerds across town. I pour a glass from a mystery bottle and ask them to review it blind.  By not knowing what the wine is or who represents it, hopefully, an honest-no-bs-review is achieved.

Come inside and read the review of our next contestant…

^ Colin Davidson from the wine team at Hawksworth Restaurant

Wine reviewed by Colin Davidson, a member of the wine team at Hawksworth Restaurant. Originally from P.E.I., Colin began his wine education in Ottawa, earning a Sommelier Diploma at Algonquin College. He continued his studies with the International Sommelier Guild Diploma, became a Certified Sommelier by the Court of Master Sommeliers, and then a French Wine Scholar. He is currently pursuing his Wine and Spirit Education Trust Diploma.  In short, he knows a thing or two about wine.

Canepa Novisimo Cabernet Sauvignon 2010

ABV: 13%

Category: Cabernet Sauvignon
Country/Region: Central Valley, Chile

Winemaker: www.canepawines.cl

Appearance: Bright ruby of moderate intensity.

Nose: Pronounced nose with red fruit, earth, green pepper and fresh herbs.

Palate: Dry, medium acidity, medium-plus body and alcohol with soft, powdery tannins.  Moderate-plus intensity of flavours that include red fruit, earth and sweet spice. Medium length.

Assessment of quality: Good quality, although a little hot on the finish, but otherwise balanced. Showing moderate complexity with good structure and length.

Further comments upon revealing the wine: Reasonable value, showing typicity for a Chilean Cabernet at this price point.

Availability: Available at Firefly Fine Wines and Ales and other private liquor stores.
Pricing: $14-16

From the official press release…

ISLAND WINERIES OF BRITISH COLUMBIA

Edited by Gary Hynes and from the contributors of EAT Magazine: Larry Arnold, Jeff Bateman, Kathryn McAree, Julie Pegg, Treve Ring, Adem Tepedelen, and Rebecca Wellman

Island Wineries of British Columbia will now go on to compete for “Best in the World.” Awards will be presented on March 6, 2012 in Paris, France.

A collaborative effort from the writers of EAT Magazine, Island Wineries of British Columbia is your guide to a growing wine culture and the food movement that accompanies it. Starting with the history behind the region’s wine production, this book is an intimate conversation with local wine producers—their individual stories, their most memorable creations, and where you can find their beautiful wineries.

Complete with maps and suggested wine tasting excursions, Island Wineries of British Columbia also explores the Islands’ meaderies, cideries, fruit wines, artisan distilleries and craft beers. Some of the region’s most talented chefs provide recipes that emphasize the local ingredients and suggest exquisite pairings of wine and food.

“A wonderful, groundbreaking, it’s-about-time book.”—Jurgen Gothe, Wine Columnist, The Georgia Straight

“An accessible and elegant must-have book for anyone interested in Vancouver Island and Gulf Islands wine.”  —Garth Eichel, Times Colonist

“An interesting, well-produced and intelligent book.”—January Magazine

Gary Hynes, a former sommelier, chef, and innkeeper, is the founder and editor of EAT Magazine, a bi-monthly publication that celebrates food and drink in British Columbia. Gary and the team at EAT worked together to create Island Wineries of British Columbia from their shared knowledge of excellent wine and bc’s unique culinary scene. Please visit eatmagazine.ca.

To order a copy of the book, click here

I have been playing a wine game with restaurant sommeliers and wine nerds across town where I show up with a mystery bottle and ask them to review it blind. By not knowing what the wine is or who represents it, hopefully, an honest-no-bs-review is achieved.

Come inside and read the review of our next contestant…

^ Mr. Pino Posteraro, chef and owner of Cioppino’s Mediterranean Grill and Enoteca.

2008 Rodney Strong Alexander Valley Cabernet Sauvignon
ABV: 14.5%
Category: Cabernet Sauvignon
Region/Country: Sonoma County, California USA
Winemaker: www.rodneystrong.com
Agent: Mark Anthony
Varietal Character/Distinctiveness: ~ 3.5
Expression: 3.5 ~ “A bit alcoholic at first.”
Complexity: 3.5 ~ “Quite complex and round.”
Balance: 4 ~ “Well-balanced.”
Value: 4 ~ “Great value.”
Score: 18.5/25

Availability: Available at select private liquor stores.
Pricing: $30-35

Editor’s Note: Pino has a remarkable palate; after a few careful swirls and sips, he was able to discern the varietal, region, year, and alcohol % without seeing the bottle. Well done!

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.

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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/.

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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.

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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

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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

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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

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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

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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

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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.

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DOCKSIDE 10TH ANNIVERSARY CASK PARTY ON THURSDAY, OCTOBER 27

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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.

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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.

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“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.

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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

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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.

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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…
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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

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

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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

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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

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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

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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

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“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

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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

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.

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

For more info, visit: fireflyfinewinesandales.com

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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.

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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

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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.

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GOLD LABEL BRUT

2010 SAUVIGNON BLANC

2009 PINOT GRIS

2009 PINOT NOIR

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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

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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.

Most wine articles are confined to the back pages of the newspaper, or published in trade or tourist focused publications. They tend to focus on how great we are, where to go and what to do, rarely do articles get published on the business of wine. When Gordon Hamilton wrote an article on changing buying habits of consumers in the August 30th edition of the Vancouver Sun, I took notice. (read the article here)

I chuckled when I read that Cedar Creek has gone from three bottling’s of Merlot (Platinum, Estate and Entry level) to two bottlings, they combined the Estate and entry level into one bottling at around $20.00 and kept the Platinum at $40.

I can’t tell you how many times I have seen wineries take the eyes out of a great bottle of entry level wine, only to realize when the economy tanks they have to retrench and offer better value, meaning a better wine, at the $17-$20 range.

What disturbed me the most about the article was the one million dollar interest-free loan Andrew Peller received for purchasing state of the art bag-in-the-box technology for its Kelowna and Grimsby, Ont. Wineries, wow! Let’s face facts, British Columbia will never be a low cost producer of wines, climatic factors, geography and competition with land developers and recreational land developers will always keep land prices high, consequently the resulting wine prices are also high.

The wine business is a long term multi-generational endeavor, we must think where and what we want to be in 50-75 years and should we hang our hats on the latest bag-in-the-box technology or rather follow in the footsteps of the worlds most famous small wine region – Burgundy.

Instead of giving a multi million-dollar corporation an interest free loan I would rather see the BC wine industry undertake the following:

• Detailed soil analysis, what grows best where and make that available to the trade and public, making sure no retirement homes, hotels or swimming pools are built on them.

• Undertake a serious look towards creating and formalizing an appellation and sub-appellation system; if your winery is one region of the Okanagan your grapes come from another it has to say it on the label.

• Research trips for winemakers to France, Italy, Spain and benchmark themselves against the best the world has to offer. Who are the best Riesling producers? Take them to Alsace and visit Zind Humbrecht, Albert Mann, Domaine Weinbach and others, a trip to Burgundy to visit Nicolas Rossignoal and Anne Claude Lefalive.

• Seminars on Bio-Dynamic farming and winemaking with Philippe Armeinier, he is dying to come up for a visit. Offer a trip to Bordeaux to taste and visit with some of the world’s greatest estates for inspiration. Why can’t we be as good as they are? It will take time, but the seed and culture must be planted now.

• The direction must be set by visionary political leaders, I know this is hard to come by if not impossible these days, but we as consumers should demand nothing less. The wineries, to ensure their long term viability must demand it, so 100 years from now BC is mentioned within the pantheon of great wine producing regions not just an anecdotal foot note in the Oxford Companion for wines.

Also, here is the insidious consequence of continuing to foster bottled in BC wines. Three of the largest British Columbia wineries also have import companies; they have the larger sales teams and better distribution and listing opportunities. When a small independent wine importer finds a wine from a small quality producer more often than not the wine is relegated to a speculative listing, those in the industry all know that is essentially solitary confinement for wine, in which restaurants have to order by the case and delivery can take weeks from Annacis Island, whereas bottled in BC wines can be direct delivered to restaurants and wine shops winery.

Is the consumer getting the best bottle of wine possible for $13-$15 versus a domaine bottled of imported wine which has been carefully made by a family? Unlikely.

The problem is the imported wine is marked up 123% so these wines usually retail on our shelves for $18-$19 when the market is asking for $13-$15. Since imports have an impossible time at landing at that price the bottled in BC wines take up that sweet spot, who suffers? Ultimately, the consumer and the small business owner. The consumer for not getting the best value wine possible and the small business owner for not being able to penetrate the market.

~ John Clerides

Check out some photos from a few of the exciting F&B events Urban Diner has attended over the last couple weeks.

^ Okanagan Crush Pad's Alison Scholefield poses with a bottle of Haywire Rose at the recent wine tasting at the new Boneta in Gastown

^ Okanagan Crush Pad's David Scholefield ready with a bottle from his newly launched line Bartier & Scholefield

^ Okanagan Crush Pad's head winemaker, Michael Bartier, with his red "The Goal" and white "The Cowboy" wines at the exclusive industry tasting at Boneta

^ Laughing Stock Vineyard's David and Cynthia Enns join the Top Table wine directors, Sarah McCauley, Samantha Rahn, and Andrea Vescovi for the official launch of Top Table's "Director's Blends" (a private label wine collaboration) at Cincin Ristorante on Wednesday, September 14th

^ Pink Elephant Thai restaurateur Desmond Chen and friend with Playboy bunnies at the 25th Anniversary of Thai House Restaurants (Image courtesy of Brian K Smith Photography)

^ Thai House restaurateur Desmond Chen poses with local food blogger, Victoria Chemko at his family's 25th anniversary party

Here are two noteworthy upcoming wine events you won’t want to miss. Come inside for details.

Marquis Wine Cellars is pleased to announce the date of their 2008 Bordeaux Release Tasting, September 17th, 2011 from 9:00am to 11:00am. The cost per ticket is $39.90 and the ticket cost will be fully reimbursed when $299.00 worth of wine is purchased from Marquis, that day. The Marquis Bordeaux Release Tasting has turned out to be one of Vancouver’s premier wine events as they will open some of the best wines the 2008 vintage has to offer. This includes not only some of the famous names one only reads about, such as Leoville Las Cases, the sexy and often in limited supply Leoville Barton, and the iconic and prestigious Margaux & Haut Brion.

A lot of people will be amazed to discover that Bordeaux crafts a lot of spectacular wine which do not cost an arm and a leg, prices start at $31 per bottle. “Providing outstanding, yet affordable wines is what makes the wine business fun and exciting”, John Clerides of Marquis Wine Cellars. There will be 31 different Bordeaux wines released on the 17th and 125 cases of wine will be available for purchase.

At the Bordeaux tasting Marquis will be pouring a selection of 12 different wines, 8 of them coming from the 2008 vintages:

• Chateau Bellefont-Belcier, St. Emilion – $64.90
90 points – Robert Parker
• Chateau Beychevelle, St. Julien – $84.90
89+ points – Robert Parker
• Chateau Bolaire, Bordeaux Superieur – $31.90
86 points – Robert Parker
• Chateau Cos d’Estournel, St. Estephe – $219.90
92+ points – Robert Parker
• Chateau Leoville Poyferre, St. Julien – $99.90
94 points – Robert Parker
• Chateau Palmer, Margaux – $289.90
94 points – Robert Parker
• Chateau Pichon Baron, Pauillac – $159.90
95 points – Robert Parker
• Chateau Rieussec, Sauternes – $69.90 for 375ml
91-93 points – Robert Parker

The balance of the tasting will include wines from the 2003, 2004 and 2005 vintages.

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

Tickets for the Bordeaux Tasting are limited to 75 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 Bordeaux tasting the doors to Marquis will open to the public at 11am and any remaining wines will become available for purchase. Should you be unable to attend, you can submit a “wish list” of wines to Marquis Wine Cellars via email to jonellison@marquis-wines.com.  After 11am, these orders will be filled to their fullest extent.

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ST. URBANSHOF RIESLING TASTING WITH OWNER NIK WEIS

Venue: Legacy Liquor Store, 1633 Manitoba St.

Saturday, September 17 6:30pm – 8:30pm

A truly Riesling focused tasting and pairing, you will be shocked and amazed at the differences between each and every single one! Join Owner Nik Weis as he walks you through his different Rieslings paired with tasty treats.

• 2010 Urban Riesling New vintage

• 2009 Ockfener Bockstein Kabinett Riesling New vintage

• 2007 Piesporter Goldtropfchen Spatlese Riesling

25 tickets available, tickets are $20 a person and available for purchase here.

I have been playing a wine game with restaurant sommeliers and wine nerds across town and beyond where I show up with a mystery bottle and ask them to review it blind. By not knowing what the wine is or who represents it, hopefully, an honest-no-bs-review is achieved.

Come inside and read the review of our next contestant…

^ Mr. Kevin van Hullebush, general manager and sommelier of ensemble restaurant.

2007 NK’Mip Qwam Qwmt Meritage
ABV: 14.5%
Category: Meritage
Region/Country: Okanagan Valley, BC Canada
Winemaker: www.nkmipcellars.com
Varietal Character/Distinctiveness: ~ 4 “Bright dark berry. Slight smoke and oak.”
Expression: 4 ~ “Big, rich, currant fruit on the palate. Bright acidity.”
Complexity: 3 ~ “Moderately.”
Balance: 3.5 ~ “Well-balanced. Youngish. Slight greeness.
Value: 3.5 
Score: 18/25

Further Tasting Notes: “Cabernet blend from BC.”

Availability: Available at Legacy Liquor Store or select BC Liquor stores.
Pricing: $30-35

Wine review by Kevin van Hullebush, general manager and sommelier of ensemble restaurant.

Glowbal Collection duo awarded top spots at the BC Shellfish Festival; July Cocktail Kitchen Series at The Refinery; Brand new Divino on Commercial Drive; The Dockside Restaurant relaunches Vancouver’s best patio; It takes a community to provide a Feast; Quails’ Gate wins double gold at San Francisco competition & also supports local environmental stewardship; New wines are total Bartier and Scholefield; Hart House’s Italian Garden Party Serves Up Cuisine Con Amore; LaStella wine events; Upcoming tastings at Firefly’s La Table Commune; New catering menu at MIX the Bakery; Absolut Vodka cocktail tasting at The Teahouse; Upcoming events at Legacy Liquor Store

GLOWAL COLLECTION DUO AWARDED TOP SPOTS AT THE BC SHELLFISH FESTIVAL

Aw, Shucks: Glowbal Collection Duo Awarded Top Spots at the BC Shellfish Festival Oyster Shucking Championship

Grand prize winner Ian Peck set to compete in World Invitational Oyster Shucking Championship, September 2011

July 2011 (Vancouver, BC) – The Glowbal Collection has plenty to celebrate in winning pair Ian Peck (bartender, COAST Restaurant) and Issac Del Campo (Manager, SOCIETY Dining Lounge). The two men tasted briny victory recently when they were awarded first and second place, respectively, in the BC Shellfish Festival Oyster Shucking Championship held in Comox, BC, June 18.

The fun culinary fray was part of the BC Shellfish Festival, a non-profit society run by a volunteer board of directors with the purpose of creating a premier culinary destination for seafood lovers. 16 participants competed in the contest. Each received 14 oysters to open, with competitors presenting only 12 for judging. Criteria was a combination of shucking time and shucked appearance (presence of shell, grit, broken shell cup or meat cuts). Esteemed judges included the CBC’s Don Genova and Vancouver Sun columnist and Global TV’s Nathan Fong.

Receiving bucks for their shucks, Del Campo was given $200, with Peck receiving the grand prize of $500 and return airfare to Charlottetown, PEI, where he will compete in the 2011 World Invitational Oyster Shucking Championship, September 16-19, 2011.

Oyster aficionados are invited to visit SOCIETY and COAST to catch Peck and Del Campo in action and learn more about their shucking prowess.

About the GLOWBAL COLLECTION
The GLOWBAL COLLECTION is comprised of six restaurants: glowbal grill steaks & satay, COAST Restaurant, Sanafir, Italian Kitchen, Trattoria Italian Kitchen and SOCIETY Dining Lounge; two lounges: AFTERglow and O Lounge; and a catering company: Glowbal Catering. A seventh restaurant, Black & Blue, will open Fall 2011.

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.

Make your reservations online at glowbalgroup.com.

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

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JULY COCKTAIL KITCHEN SERIES AT THE REFINERY

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BRAND NEW DIVINO ON COMMERICAL DRIVE

NEW seems to be the theme of the month at Divino Wine Bar. They have a new manager/ sommelier with Samuel Jonnery, a new executive chef with Cameron Picyk, a new menu and most importantly a brand new attitude. “Divino Wine Bar is essentially a new restaurant which just opened” says Sam “we want to offer something for everyone, good food with good wines, to be a good neighbourhood restaurant is our main goal right now”.

With menu items like selection of flatbreads, the tapas platter and Sablefish Arancini, Cam really wants to have “affordable food to share between friends with a bottle of wine in a relaxed atmosphere”, of course their 5-course menu with wine pairing is still on the menu but now they also have a 3-course menu with wine pairing for $50 (with 3 glasses of wine, it’s a steal!)

Furthermore our 20 seats south facing patio is now open; this is a great spot to watch life on Commercial Drive “pass by”.

Divino Wine Bar
Hours of operation: Tuesday to Sunday from 5pm.
1590 Commercial Drive
604.258.0005
www.divinovancouver.com
Twitter: @divinovan

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DOCKSIDE LAUNCHES VANCOUVER’S BEST PATIO

Enjoy Vancouver’s only patio gazebo and unbeatable views on Granville Island

June 29th, 2011, Vancouver, BC.

For the past 20 years, the patio at the Granville Island Hotel has been one of Vancouver’s best summer getaways. Nestled at the east end of the Island, the patio is protected from the prevailing wind on three sides by the Hotel and basks in uninterrupted sunshine from dawn to dusk on Vancouver’s sunny days.

Vancouver’s urban waterfront is an setting unlike any other and the Dockside Restaurant patio is the best place anywhere to sit back and enjoy this urban idyll. The view has changed immensely in the last two decades, but Dockside remains in the front row. With the changes which have occurred, guests now look out at the iconic Yaletown skyline and the Olympic Village along with the marinas and parks which dot both shores of False Creek.

Just as the skyline has changed, Dockside and the Granville Island Hotel have changed with thanks to a complete renovation of the restaurant, lounge, guestrooms and public spaces. Over the past 18 months, the patio has been completely reimagined with comfortable lounge seating at water’s edge, the city’s only patio Gazebo and plush seating on the lounge patio adjacent to the building. Two open pit fireplaces and heaters throughout the gazebo means an extension to the patio season in Fall and Spring and on nights that turn chilly.

With plush banquettes and table seating for 65, the new gazebo is ideal for al fresco dining or semi-private outdoor events. The sofas and low chairs at the water’s edge are make a great place to bask in the sunshine and watch the boat traffic motor past Pelican Bay Marina. We’ve even added high top tables that are perfect for casual meals and drinks by the boats.

While the buildings of Yaletown look close enough to reach out and touch, Dockside is just far enough away from the hustle and bustle that it’s an ideal place to get away for a quick break from city life. The only traffic noise here is the putt-putt of marine traffic making its way up an down False Creek. What better way to enjoy the sights and sounds than on a comfy armchair with a craft beer made fresh on the premises in our brewery or a glass of wine from our extensive wine list?

If you’re looking for a meal or quick snack, our menu includes everything from casual classics executed to perfection to thin-crust pizzas from our wood-fired oven, healthy salads and a wide range of Oceanwise seafood drawn from local waters and prepared with flair and passion. Dockside also offers a full range of catering options for larger groups and special events.

As a celebration of the patio’s relaunch, we’ve brought back Dockside’s Legendary Jazz & Blues Brunch which features live music each Sunday from 11-3. We’re excited to bring back this Dockside classic and will feature different live acts each week throughout the summer. Full details of the weekly talent line-up are available on the Dockside website: here

So, this summer, when you’re looking to get outside and enjoy the best that Vancouver has to offer, make the getaway to Granville Island and the patio at Dockside Restaurant. Its surroundings offer the widest variety of ways to enjoy the weather and the views of the False Creek waterfront. You’ll see why we say that Dockside offers “The warmth of the Island in the heart of the city”.

For more information on Dockside Restaurant, visit www.docksidevancouver.com. For more information on the Granville Island Hotel, please visit www.granvilleislandhotel.com.

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IT TAKES A COMMUNITY TO PROVIDE A FEAST

Vancouver, BC… Vancouver can collectively relax now that hockey is over for the rest of the year and look forward to outdoor events. The event of the summer is always Feast of Fields, this year hosted at Krause Berry Farms in Langley on Sunday, September 11th. Tickets can be purchased for a very reasonable $85.00 and are available on-line at FarmFolkCityFolk (www.feastoffields.com). Beginning July 1st tickets will also be available at Choices Markets and Krause Berry Farms.

Feast of Fields is FarmFolk CityFolk’s major fundraising event and they are grateful for the sponsorship, donations and volunteers that make the day a success in every way. This year’s efforts have started with Choices Markets once again as a Platinum sponsor. New this year to Feast of Fields is Big Red Chair Events, coming on board as a Gold Sponsor and Canadian Linen and Uniform Service as a Silver Sponsor.

About FarmFolk CityFolk:
Farm & city working together to cultivate a local, sustainable food system
Since October 1993, FarmFolk CityFolk has been supporting community-based sustainable food systems. We have done this by engaging in public education with farm and city folks; actively organizing and advocating around local, timely issues; building alliances with other organizations; and harnessing the energy of our volunteers. Our 2011 projects include Seed Security, Community Farms, Online Trader, and Get Local. We believe it is the connection between farm and city, producer and consumer, grower and eater that creates sustainable communities.

About Feast of Fields
A gourmet wandering harvest festival – Feast of Fields is FarmFolkCityFolk’s annual fundraising event. With a wine glass and linen napkin in hand, you can taste the very best of BC from regional chefs, vintners, brewers, distillers, farmers, fishers, ranchers and food artisans from across the province – some think of it as a 50+ course meal with wine and beer! Feast of Fields highlights the connections between producer and chef, field and table, and farm folks and city folks. Feast of Fields is a gastronomic journey towards a sustainable, local food system.

Krause Berry Farms is located at 6179—248th St, Langley, BC V3W 1C3. Tel. 604.856.5757

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QUAILS’ GATE WINERY’S PINOT GRIS WINS DOUBLE GOLD AT SAN FRANCISCO COMPETITION

June 2011 (Vancouver, BC) – Wine lovers have a new reason to raise a glass to Okanagan favourite Quails’ Gate: the winery’s Pinot Gris just won Double Gold at the prestigious San Francisco International Wine Competition. The awarded wine will be available exclusively at the winery itself over the summer, so add a stop at Quails’ Gate to your summer vacation itinerary.

2011 marked the 31st anniversary for the San Francisco International Wine Competition, the largest and most respected international competition in the United States. In addition to the Pinot Gris Double Gold, 6 other Quails’ Gate wines were also awarded Bronze and Silver medals by a panel of judges.

Quails’ Gate Wine Shop and Old Vines Restaurant are open daily; for a schedule of available tours please visit www.quailsgate.com.

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QUAILS’ GATE WINERY SUPPORTS LOCAL ENVIRONMENTAL STEWARDSHIP WITH $25,000 DONATION TO NATURE CONSERVANCY CANADA

June 2011 (Vancouver, BC) – In keeping with its commitment to environmental sustainability, Quails’ Gate winery has donated $25,000 to Nature Conservancy Canada (NCC). This is the second of three installments the winery is contributing toward conservation work in the Okanagan region where Quails’ Gate is located.

The donation was officially presented to Nature Conservancy Canada by Quails’ Gate CEO and Proprietor Tony Stewart at a reception held at the winery June 16th. Stewart did considerable research before deciding to donate to NCC: “We did an extensive review of who we wanted to partner with. We wanted someone national who had a local presence. We looked at NCC and they had a star reputation. The monies were not heavy in administration and they were into protecting the land and the wildlife. They are a globally recognized science-based organization that has undertaken some very important work in the Okanagan Region over the past 30 years. Our company and our family are proud to support them in their ongoing conservation and stewardship work, and through this partnership, we hope to raise awareness of sustainable practices in the wine industry.”

About Quails’ Gate Winery: The Stewart family, which owns and operates Quails’ Gate, has a strong connection to the land: they have been growing fruit in the Okanagan Valley since Richard Stewart Sr. emigrated from Ireland in 1908. The Stewarts planted their first vineyards on the slopes of Mount Boucherie in 1961, and have long maintained that the quality of wine they make is a direct reflection of the health of the land on which the grapes are grown. The winery continues to be a leader in advanced viticultural practices, and in recent years has become an agri-tourism destination.

Nature Conservancy Canada is a non-profit conservation organization. The NCC forms partnerships with corporate and individual landowners to accomplish the direct protection of the country’s most important natural treasures. Since 1962, NCC and its partners have helped conserve more than two million acres (over 800,000 hectares) of ecologically significant land across Canada.

www.quailsgate.com

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NEW WINES ARE TOTAL BARTIER SCHOLEFIELD

WINE IS NARRATIVE
Okanagan Crush Pad announces that the Bartier Scholefield White Table Wine and Rosé Table Wine are available for sale.

To order online – visit www.okanagancrushpad.com/store/bs.html

For more information – visit www.bswinesokanagan.com

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HART HOUSE’S ITALIAN GARDEN PARTY SERVES UP CUISINE CON AMORE

June 29, 2010 (Vancouver, BC) – Hart House Restaurant’s annual Italian Garden Party raises a glass to the Mediterranean culinary heritage of fine food and wine. Join us on Wednesday, July 13 2011 and enjoy a wine tasting in the gardens followed by dinner on the estate and enjoy live music for only $52.

The evening begins with a casual tasting of premium Italian wines in our elegant gardens. Guests may then purchase a bottle or two of wine from the evening’s specially-selected list to pair with the al fresco dinner that follows. Everyone will be welcome to walk around our renowned lawns and flower gardens, which will be at the height of their splendor on this midsummer evening. Dinner will be accompanied by relaxing live music.

Reservations by phone only at 604-298-4278.

Italian Garden Party
Wednesday, July 13 2011
6:00 pm
$52 per person plus taxes and gratuity

Hart House at Deer Lake
6664 Deer Lake Avenue, Burnaby

Mark your calendar for upcoming garden parties
Wednesday, August 3rd – Provence
Wednesday, August 31st – Spain

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LASTELLA WINE EVENTS

Lower Mainland
Symphony for the Senses – Sat. July 16th
La Stella Winery & Swallow Tail present…

Join us for a summer evening of sensory delights. A six course wine pairing secret supper with Robin Braun of the VSO.

Dine surrounded by spring flowers in one of our private Vancouver hideaways.

Email for tickets or more information.

Okanagan

Joy Road Catering Alfresco Dinner
September 1st, 2011

Enjoy an inspired menu featuring the freshest, regional cuisine expertly paired with LaStella’s divine wines. Dinner is served in an idyllic vineyard setting overlooking Skaha Lake.

Tickets are $120 per person and include wines. Contact Joy Road Catering for more information and tickets.

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For more info, visit: lastella.caUPCOMING EVENTS AND TASTINGS AT FIREFLY’S LA TABLE COMMUNE

Yes, we’re open!

Dust is in the air around the Plaza 500 Hotel, but don’t worry – Firefly Fine Wines and Ales on Cambie St. is not going anywhere! While the hotel renovates and rebrands to be an Hotel Indigo, Firefly will continue to operate with regular hours: 10am to 11pm, seven days a week.

Upcoming Events at La Table Commune – Cambie Street Store

Travelling Canada – The Beer Way
Go coast to coast without the five day car ride: join us for a sampling of the best beer our great country has to offer and taste your way from Vancouver Island to Halifax in one sitting.

Date: Tuesday, July 26
Time: 7pm – 9pm
Cost: $35

Celebrate BC
Gear up for BC Day long weekend with a tasting of eight of the top wines our beautiful province has to offer.

Date: Thursday, July 28
Time: 7pm – 9pm
Cost: $45

Visit our website at www.fireflyfinewinesandales.com

Remember, each seminar is limited to 12 seats and is a first come, first served basis. Please call Firefly Fine Wines and Ales at 604.875.3325 with your credit card details to purchase your ticket and reserve your seat. Alternatively, you can purchase tickets in person at the store (2857 Cambie Street, @ 12th Avenue, Vancouver)

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With the ever expanding popularity of our catering, we have added many new items to our menu, including warm weather salads and lighter summer options. Make entertaining easy with our Mediterranean Orzo Salad, Vietnamese Salad Rolls or Rose’s Super-Grain Salad, packed with lots of healthy, omega rich, yummy ingredients.

Ordering for the first time? We’ll make the deal even sweeter with a complimentary Sweet Treats Platter!

Click here to download a copy of our catering menu.

MIX the Bakery
4430 West 10 Avenue | Vancouver
Tel: 604 221 4145
mixthebakery.com
facebook.com/mixthebakery

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ABSOLUT VODKA COCKTAIL TASTING AT THE TEAHOUSE

WEDNESDAY, JULY 6TH, 2011
6:00PM – 7:30PM

Jacob Sweetapple of Corby Distilleries
will be showcasing the following selection
of flavoured Absolut Vodka products

~
ABSOLUT CITRON
ABSOLUT MANDARIN
ABSOLUT BERRI ACAI
ABSOLUT RASPBERRI
~

Our Teahouse bartenders will be shaking these flavours into four
delicious, customized cocktails for your sipping pleasure

A selection of tasty Teahouse Bites will be served
to accompany the select beverages

Join us for an experience in creative cocktailing!

$25 per person
Not including taxes & gratuity

For tickets & more information please contact us at
604.669.3281 or teahouseevents@vancouverdine.com

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UPCOMING EVENTS AT LEGACY LIQUOR STORE

TORRES MOJITO TASTING
Thursday, 4 – 7pm Jul 7, 2011
Come out and try one of summers most sought after cocktails – the Mojito! Featuring Torres Brandy, fresh mint, and a tsp of brown sugar, you will leave feeling refreshed!

BULGARIAN BRANDY TASTING
Friday, 4pm – 7pm Jul 8, 2011
Pomorie Special Brandy/Rakia – Bulgarian high-alcohol drink which has specific fruit flavor (vanilla and caramel) and a delicate finish. Pliska Brandy pairs well with walnuts, chocolate, cigars, or can be added to some soups to create more intense flavour.

Harvest Table Events for June

CELEBRATING BC WINES CHARITY TASTING
Tuesday, 6 – 8pm Jul 5, 2011

Come join us and sample some amazing BC wines. Our aim is to provide you with a tasting experience focused on comparing BC wines with their international counterpart. We will have a line up that features the most common varieties from some producers across the world. This event will raise funds for the Sauder Africa Initiative which assists Kenyan youth in starting their own successful businesses.

Tickets are $30 and available for purchase here.

ALL ABOUT THE GIN
Thursday, 7 – 8:30pm Jul 14, 2011
Venue: Legacy Liquor Store, 1633 Manitoba Street
5 – 6 gins, for Gin lovers. Come with your favourite Gin in mind and enjoy a blind tasting of some of our most premium gin’s paired with some of our value brands. Win a bottle of premium gin!

30 seats available, tickets are $20 a person available here.

Job details inside.

Close to 100,000 guests from around the world are expected to visit Mission Hill Family Estate winery this year.  They will tour our underground cellars blasted out of the volcanic rock; taste and talk about our award-winning wines with knowledgeable and engaging staff; and experience a cuisine that is unique to the Okanagan Valley.

There is an exciting evolution of food developing within our two state of the art kitchens, built around a very healthy perspective on food and wine pairing.   Our philosophy is simple; preparing the best food, with the best local ingredients, to compliment and enhance our award winning wines.  We use only local farms, cheese makers and suppliers to create our “Cuisine de Terroir”.  

We are recruiting an experienced Sous Chef to lead our Terrace Restaurant Culinary team.  In this role, the chef will ensure a first class culinary experience in our 70 seat, outdoor al fresco dining room, overlooking the Okanagan Valley.  The Winery Sous Chef is responsible for the day to day operation the restaurant kitchen, including menu creation, leadership to a kitchen brigade of 30.  In the winter season, the Winery Sous Chef will work with the Executive Chef to execute 5-Star delivery of special events, private functions, Culinary Education programs and other first class culinary experiences.

You are known within your field as strong people leader with the ability to motivate, train and develop the creativity of others.  You bring experience in food and wine pairings, have a true passion for the finest, local ingredients and have proven your ability to building solid relationships with local producers and suppliers.  You also bring world class standards gleaned from an internationally recognized apprenticeship and a minimum of 5 years’ experience.  In addition, you have exceptional organizational skills, a solid understanding of costing, purchasing and inventory controls, and a strong focus on the bottom line.

This is a permanent, year round position with an excellent compensation package, including health and dental benefits, RRSP Matching, Profit Sharing and an opportunity to earn a Performance Bonus based on your contributions.  If you are excited at the prospect of working with wine and food on the world stage and being part of our dynamic, growing and forward thinking organization, respond in confidence to Erin Gaster, Human Resource Manager at egaster@missionhillwinery.com quoting competition MAG11-090.

Please note only those candidates we are interested in interviewing will be contacted further.

Glowbal Group announces ‘Black & Blue’ opening for Fall 2011; Mission Hill Family Estate: an elegant escape; Beachside Forno pairs up with Kurtis Kolt; Hawksworth Restaurant is now open; LFNG Red-Hot Investments for your cellar; Araxi longtable @ North Arm Farm; Marquis Wine Cellars & Cibo Trattoria Present a wine Face-Off:  ITALY vs. FRANCE; Teahouse Tasting in the Park – Painted Rock; Legacy Liquor Store’s Harvest Table events for June; Tojo and friends savour, sip and sing for Japan

GLOWBAL GROUP ANNOUNCES ‘BLACK & BLUE’ OPENING FOR FALL 2011

June 2011 (Vancouver, BC) – Emad Yacoub and Shannon Bosa Yacoub, owners of the GLOWBAL COLLECTION of restaurants, announce a new steak-centric restaurant opening on Alberni Street in downtown Vancouver, Fall 2011. Given its focus on the best in steaks, the new restaurant is aptly titled ‘Black & Blue.’ The large, dramatic venue will become Glowbal Group’s most expansive restaurant to-date and its third restaurant on Vancouver’s emerging restaurant row, steps from Italian Kitchen and COAST.

“This is a notion my team and I have been developing for four years, inspired by the popularity and classic food at great steak houses throughout North America,” says Yacoub. “In coming months, we look forward to unveiling this culmination of our collective experience, momentum and passion for fresh food, style and atmosphere.”

Designed by Vancouver’s BOX Interior Design, fans of the GLOWBAL COLLECTION aesthetic will enjoy an expansive three-level space. Taking the dining experience to new heights, a glass-walled elevator will transport guests between the main floor and other levels.

As for the menu, as Glowbal Group has both Italian and seafood cuisine covered on Alberni Street, the restaurateurs are set to debut a modern take on steak. Black & Blue will offer the largest selection of prime cuts of steaks – from Wagyu to US and Canadian Prime, with a hand selection of exclusive boutique products. Along with meat selections, guests can look forward to featured fish and shellfish.

About the GLOWBAL COLLECTION
The GLOWBAL COLLECTION is comprised of six restaurants: glowbal grill steaks & satay, COAST Restaurant, Sanafir, Italian Kitchen, Trattoria Italian Kitchen and SOCIETY Dining Lounge; two lounges: AFTERglow and O Lounge; and a catering company: Glowbal Catering. A seventh restaurant, Black & Blue, will open Fall 2011.

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.

Make your reservations online at glowbalgroup.com.

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

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MISSION HILL FAMILY ESTATE: AN ELEGANT ESCAPE

The Okanagan Valley’s Premiere Winery Celebrates Summer with Fine Wine, Award-winning Cuisine, Open Air Concerts and an Exclusive Art Exhibition

West Kelowna, British Columbia (June 16, 2011) – This summer, experience the finer things life has to offer at Mission Hill Family Estate. The Okanagan Valley winery hosts a dynamic line-up of culinary offerings, wine festival events, headline concert performances and the first North American solo sculpture exhibition by the esteemed Parisian artist Nathalie Decoster.

“Mission Hill is dedicated to the art of fine winemaking, culinary excellence and support of the performing and visual arts,” said Anthony von Mandl, Proprietor at Mission Hill Family Estate. “This summer we continue this tradition with a revitalized culinary program at the newly updated Terrace restaurant, the return of our open air concert series and the Canadian debut of the magnificent works of Parisian sculpturist Nathalie Decoster. Together, with our award-winning wines and the winery’s contemporary architecture we invite guests to join us for an elegant escape from everyday life as we celebrate art in all of its forms.”

Re-discover the Terrace Restaurant
Offering a panoramic view of the winery courtyard, lush vineyards and Lake Okanagan, the Terrace Restaurant provides the perfect setting to savour light, seasonal local food paired with Mission Hill wines. With the recent addition of a covered outdoor dining area the “open air” space offers guests a seamless outdoor dining experience to enjoy lunch and an extended dinner service. Chef Matthew Batey is at the forefront of the Cuisine de Terroir movement, utilizing only the abundant fresh and local ingredients. The new dinner service includes: Sloping Hill Farm Pork; Wild Pacific Halibut; Fraser Valley Duck; West Coast Dungeness Crab; and Okanagan Lamb, alongside Okanagan seasonal vegetables and the winery’s own affinities garden selections. Pair dishes with award-winning Mission Hill wines for a dining experience unlike any other.

Art at Mission Hill: The Canadian Debut of Parisian Sculpturist Nathalie Decoster
Mission Hill is proud to host the Canadian debut of Parisian sculpturist Nathalie Decoster. Direct from her most recent exhibition in Sao Paulo, Brazil, more than 50 of her large-scale sculptures will be on display throughout the winery grounds from June to October. The exhibition is the first public installation of work by the French sculptor in Canada and follows recent installations in Paris, France at Avenue des Champs-Elysées, Luxembourg Gardens, and the renowned Chateau Lafite Rothschild winery in Bordeaux. In honour of the exhibition, the winery is producing a limited run of ‘The Decoster Series’ — a fine rosé wine which will be available to guests visiting the winery retail store or dining at the Terrace Restaurant. The permanent installation of one of the sculptures will ensure a lasting legacy.

Summer Concerts: The Canadian Tenors and Chris Isaak
The Mission Hill Summer Concert Series returns with two captivating live music events this summer: The Canadian Tenors, August 13; and international recording artist, Chris Isaak, August 21. With majestic mountains and scenic lakes creating the perfect backdrop to the Mission Hill Amphitheatre, guests enjoy a summer evening of music, wine and cuisine at one of Canada’s premiere concert locations. Back by popular demand for their second consecutive year, The Canadian Tenors will entertain guests as one of only a few 2011 Canadian performances, while Chris Isaak will make his first-ever appearance in the Okanagan Valley with his performance at Mission Hill. Purchase tickets online: selectyourtickets.com/missionhill.php or by phone on 250.762.5050.

The Okanagan Symphony: Midsummer Magic Gala
Come join us for a truly magical evening on Saturday, July 16, as Mission Hill hosts the Okanagan Symphony’s (OSO) 6th Annual Midsummer Magic Fundraiser Gala. This event is the year’s most substantial fundraising activity for the OSO and Mission Hill is proud to once again support the largest performing arts organization in the interior of British Columbia. The funds raised help the OSO to develop and feature the interior’s most talented local musicians alongside some of the world’s most gifted performers. Guests will be privy to exclusive use of the winery Barrel Cellar for a few musical surprises while enjoying Winery Chef Matthew Batey’s sumptuous cuisine. Purchase tickets online: okanagansymphonymidsummergala.ca.

Exclusive Winery Tours
Mission Hill offers an array of compelling tours and wine tastings to provide guests with a deeper appreciation of what the winery and agriculturally rich Okanagan Valley have to offer. Ranging from a one-hour overview to an in-depth eight-hour ‘Day in the Vineyards’ option, the tours include visits to the winery’s varietal garden, underground barrel cellar and estate vineyard; exclusive tastings; al fresco meals, and more. Have fun, engage your senses and explore the fascinating interplay of wine, food and culture. Mission Hill tours and wine tastings are available throughout the year. For more information or to book a tour online, visit missionhillwinery.com/guest_experience/publicTours.html.

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 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 family’s European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery.

Visit missionhillwinery.com for more information.
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BEACHSIDE FORNO JOINS FORCES WITH WINE SAVANT KURTIS KOLT TO PRESENT ENGAGING WINE-THEMED DINNERS ALL SUMMER LONG

‘Spring into Summer’ Kicks Things off Monday, June 27

West Vancouver, BC, Spend the evening at Beachside Forno for a fun, food and wine-fuelled evening. Designed and led by Vancouver’s affable and charming wine luminary, Kurtis Kolt, Beachside invites you to join us for a celebration of summery wines and matching food pairings – with a twist.

If you aren’t familiar with the wines being served, then you’ve got the point. Kolt will introduce diners to lesser known, but equally refreshing and delicious summer sippers from across the globe. For only $50 per guest*, the evening will begin with a sparkling wine and canapé reception featuring three types of bubbles and some tasty bites.

Guests will then be invited to sit down and enjoy a three-course meal inspired by the spirit, ingredients and wines of summer. Diners will head home with some new wine pairing tips, take-home materials and ideally a renewed enthusiasm for becoming more adventurous with their wine choices.

“I love sharing the reasoning behind my enthusiasm for wine with people,” says Kolt. “I chose the specific wines for Beachside’s ‘Spring into Summer’ dinner because they are delicious, summer-appropriate wines that are meant to be some nice discoveries for guests.”

An accomplished and well-respected wine educator, consultant and judge, Kolt has a brand new wine column in the Westender and is a contributing writer to Wine Access magazine. Recent career recognition includes being named “Sommelier of the Year” by both the 2010 Vancouver Playhouse International Wine Festival and Vancouver magazine, and being included as one of Western Canada’s “Top 40 Foodies Under 40″ by Western Living magazine.

Reception begins at 6:30pm. Tickets need to be purchased in advance by dropping in to Beachside Forno or by calling 604.926.3332.

Mark your calendar for two more upcoming wine dinners led by Kolt. On Monday, July 25, get to “Know Your Neighbours” as Kolt’s picks will highlight the wineries of North Shore proprietors. Monday, August 29 will feature “Old World vs. New World” in a more traditional sit-down dinner format. All events will offer a taste of the unexpected and, of course, a good time! Details to follow.

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 longt ime 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.

*Tax and gratuity not included.

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

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HAWKSWORTH RESTAURANT IS NOW OPEN

“the most hotly anticipated Canadian opening of the year”

VANCOUVER, B.C. (June 2011) following a successful four week soft-opening period – not to mention three long years of waiting; construction, research and planning- Hawksworth Restaurant is delighted to announce it is open for business.

David Hawksworth has returned to the Vancouver dining scene displaying the same skill, energy, and passion that first earned him wide recognition as one of the country’s foremost chefs. “Our soft opening has been a lot of hard work, but ultimately it’s been very rewarding. We’ve been getting some great feedback,” says Chef Hawksworth of his long awaited eponymous restaurant. “I am exceptionally proud of the dedication and professionalism our team has shown and am excited for what we can achieve together. We are fortunate to have a state-of-the-art kitchen to work in and an outrageously beautiful dining room to entertain in.”

In fact, eager critics who managed to seek out early reservations have thoroughly endorsed the Hawksworth dining experience; most notably with MacLean’s, Canada’s national weekly current affairs magazine, reporting Hawksworth “the most hotly anticipated Canadian opening of the year” to be “The Best New Restaurant in Canada”. Similarly, The Georgia Straight, Vancouver’s weekly news and entertainment newspaper announced “Hawksworth Restaurant off to a flawless start“.

Serving contemporary Canadian cuisine, Hawksworth Restaurant is located at the iconic Rosewood Hotel Georgia, in the heart of the city at Georgia and Howe Streets, overlooking the Vancouver Art Gallery.  For reservations call 604.673.7000 or visit www.hawksworthrestaurant.com

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RED-HOT INVESTMENTS FOR YOUR CELLAR (& SUMMER BBQ)

Heat up your wine cellar by investing in our latest releases of two block-buster red wines. Both big wines, and able to age for 5-7 years, however will also pair well with a grilled rib-eye this summer.

• Blind Trust Red 2009 – $29.00
Blind taste the Blind Trust and try to guess the varietals before disclosing the assets which are kept under wrap and seal of the capsule. This year’s combination of varietals result in an approachable and full-bodied wine that still has a solid tannin structure to provide good aging potential. Lots of juicy berries and mocha with a smooth, lingering finish.

• Syrah 2009 – $34.00
This is only our 2nd release of Syrah, one of the new grape varieties that we are working with at our Perfect Hedge vineyard in Osoyoos. Aligned with the classic Côte Rotie, this blend of 92% Syrah with 8% Viognier combines the masculinity and depth of Syrah, with the more feminine aromatics of Viognier.

*** 91 Points – John Schreiner
“This is a dark, brooding, earthy red with spice cake aromas and with flavours of plum and black cherry and pepper.”

Order now online or call the winery at 250.493.8466 and we’ll ship direct to your door.

Enjoy free shipping within BC and other shareholder benefits as a Wine Club member.

1st LFNG Shareholder Meeting
PREFERRED SHARE WINE CLUB BBQ
Some make the pilgrimage to Omaha to hear Warren Buffet at his annual meeting. We think coming to the winery on the Naramata Bench for a glass or wine (or two) will be way more fun. We invite our Preferred Shareholders to join us for our 1st annual Wine Club BBQ as one of the many benefits of being a wine club member. Enjoy the gorgeous food from Joy Road Catering and receive your wine dividends, right in the Laughing Stock barrel room. And don’t worry, no need to take any meeting minutes.

When: Saturday June 25th, 2011
12:00 to 3:00 pm
Where: Laughing Stock Vineyards
1548 Naramata Rd.
Penticton, BC

Please RSVP by June 15th to preferredshare@laughingstock.ca If you’d like to become a wine club member, receive regular wine dividends and join us for shareholder-only events, become a Preferred Shareholder here.

For more info, visit: laughingstock.ca

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ARAXI LONGTABLE @ NORTH ARM FARM

2011 summer series

July 2  •   July 30   •  August 27   •  September 11

Whistler, B.C. (June 2011) – Araxi Restaurant is excited to announce araxi longtable @ north arm farm, a series of outdoor dining experiences taking place this summer at Pemberton’s picturesque North Arm Farm, located 20 minutes north of Whistler, British Columbia.

A progression of Araxi’s strong partnership with Pemberton’s farming community, the inaugural year will kick off with four events: Saturday, July 2nd; Saturday, July 30th; Saturday, August 27th; and Sunday, September 11th.

With dozens of ingredients grown just footsteps from Chef James Walt’s outdoor kitchen, diners will enjoy a four-course menu featuring the valley’s freshest produce, beef from its pastures, day-boat catches from our coastal fisheries and wines from leading producers. Each event will begin at 3:00 p.m. with a reception and farm tour led by North Arm Farm’s proprietor Jordan Sturdy.

The 60-acre North Arm Farm is certified organic, and has more than 45 acres planted with multiple varieties of vegetables (six varieties of carrots alone), stone and berry fruits, and herbs. Chef Walt has enjoyed a lengthy ‘growing relationship’ with the Sturdy family, planning seasonal menus around their just-picked produce, and visiting frequently during the growing season.

To Purchase
Tickets for each event are $160.00 per person, all inclusive of reception, four-course menu, wine, tax and gratuity.

Return executive transportation from Whistler Village is available for an additional $35.00 per person, including tax.

To reserve your place at the table, email: farmdinner@araxi.com.

The culinary cornerstone in the heart of Whistler Village, Araxi is recognized worldwide for its excellence in food, wine and hospitality. One of Canada’s leading chefs, James Walt crafts compelling regional cuisine based on local, sustainable ingredients. Restaurant 5:00 p.m. – 11:00 p.m. Bar + Raw Bar 5:00 p.m. – midnight. Lunch 11:00 a.m. – 3:00 p.m., Monday to Friday. Weekend brunch 10:30 a.m. – 3:00 p.m., Saturday and Sunday. For reservations, call 604-932-4540 or visit www.araxi.com.

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MARQUIS WINE CELLARS &  CIBO TRATTORIA PRESENT A WINE FACE OFF: ITALY vs. FRANCE  -
Vancouver, BC June 2011:  The first of an exciting three part dinner series is taking place at Cibo Trattoria on Tuesday June 21st. The focus of this event is a comparison of Italian and French wines from Marquis Wine Cellars (MWC) paired with the incredible food of Neil Taylor, Chef of Cibo Trattoria.

At Marquis Wine Cellars, we are known for our extensive selection of French wines and are now working to bring focus to a country that competes head to head with France for the world’s best wine: Italy. We are inspired to showcase Italy’s diversity – hence the theme for our first of a three part dinner series “Italy vs. France”.

The June 21st event will begin with a Prosecco reception at 6:30pm, followed by the dinner with wines from Italy and France paired with the city’s best Italian food. Cibo Chef Neil Taylor has created a decadent four course menu featuring local seasonal dishes that will pair perfectly with wines such as the 2002 Sandrone “Le Vigne” Barolo and Antinori’s 2007 Tignanello. Cibo’s Director of Operations David Fert will be the evening’s host together with Marquis’ own “Italian Stallions” – Cole Larson and Leah Bickford, MWC Managers of the Italian Wine Category within the store.

The ticket price is $99.00 (all in); seating is limited and tickets can be purchased at Marquis Wine Cellars (604-684-0445). The event is expected to sell out quickly so interested diners are advised to purchase their tickets quickly.

Stay tuned for dinner series part II and III where we’ll feature Sangiovese and the wines of Tuscany in September, followed by an October dinner with Italy’s fabulous Nebbiolo wines.

Event Details:  Italy Vs France!
Date: Tuesday, June 21st, 2011
Time: 6:30-10:00pm
Location: Cibo Trattoria, 900 Seymour Street, Vancouver (adjacent to Moda Hotel)
Cost: $99.00 (all inclusive)

Tickets are available exclusively at MWC: 604-684-0445

For more information please contact: Cole Larson, colelarson18@gmail.com or Leah Bickford, leah@marquis-wines.com

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TEAHOUSE TASTING IN THE PARK – PAINTED ROCK ESTATE WINERY

TASTING IN THE PARK

After a fantastic and celebratory launch of our
Teahouse Tastings with Bubbles from Around the World last week,
we’re excited to keep exploring our palates and invite you
to join us for our second tasting!

WEDNESDAY, JUNE 22ND, 2011
6:00PM – 7:30PM

Proprietor John Skinner of Painted Rock Estate Winery

will be discussing his belief in “ripe fruit at all costs”,
and his decision to drop an inordinate amount of fruit in the
2008 vintage to ensure optimal ripening.

Taste the wonderfully concentrated fruit and
layers of complexity as John pours the following
selection from his Pentiction winery

~
2009 CHARDONNAY
2008 SYRAH
2008 MERLOT
2008 RED ICON
~

Canapés will be specially prepared to
accompany and complement the select wines

Join us for an experience in unique, 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

Happy sipping!

For more restaurant and tasting updates…follow us on Twitter (click here)

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LEGACY LIQUOR STORE’S HARVEST TABLE EVENTS FOR JUNE

BENNETT LANE WINEMAKER TASTING
Tuesday, 6 – 8 pm 06/21/2011

Antonia, aka “Princess Grape“, has achieved national recognition for her engaging style of education. She has written specialty wine columns internationally and is continually in demand to serve as a wine sales consultant, judge, public speaker, and wine educator.

With over 17 years of experience in the wine business, Antonia is passionate about wine and the business of wine.
Her extensive background in the industry has been as an educator, facilitator, brand manager, sales and marketing director, journalist, restaurateur, sommelier, and wine judge.

She is currently the Sales Director and associate winemaker of Bennett Lane Winery in Napa Valley.

24 tickets, $25 a ticket Price includes small sampling menu with pairings for each wine
- purchase here

SUMMERTIME WHISKY SERIES
Thursday, 6-7 pm 06/23/2011

I. Summertime and the living is easy
Curious about the wide range of whisky flavours? Join, Barry, our featured whisky expert, as we explore new approaches to whisky, including lighter whiskies, chilling or serving whisky on the rocks, pairing it with summer foods.
26 seats available, $35 a ticket – purchase here

A CHARITABLE CANADA DAY CELEBRATION
Thursday, 6 – 9 pm 06/30/2011

Legacy Presents: An Evening with the Athletes. Come celebrate a truly Canadian tasting! Ticket and silent auction proceeds benefit CAN Fund, a non-profit organization devoted to raising funds and awareness for Canadian Athletes. Enjoy of 50 different Canadian products, amazing food by the Modern Chef Catering, and bid on fabulous silent auction prizes. Mingle with special guests 2010 Olympic Bobsleigh Bronze Medallist Chris LeBihan, 2010 Snowboarding Olympian Alexa Loo and 2008 Olympic Rowing Gold Medalist Ben Rutledge.

Join us for what is sure to be a memorable evening! Check out our blog post about our first charity event here

Sponsors: Vincor, Dunham & Froes Winery, Mooncurser Winery, Mondia Alliance, Steam Whistle Beer…more to come!
$28 a ticket – purchase here

Visit: legacyliquorstore.com

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TOJO AND FRIENDS SAVOUR, SIP AND SING FOR JAPAN

Outpouring of Support by Vancouverites for the Canadian Red Cross

Vancouver, BC, June 13, 2011 — An enchanting and heart touching evening unfolded last week for the victims of Japan’s earthquake and tsunami. Hidekazu Tojo and a group of leading Vancouver chefs and bartenders with iconic Canadian entertainers, Jann Arden and the Canadian Tenors brought the house down at the famed West Broadway restaurant with $149,000 for the Canadian Red Cross’ efforts in Japan.

Together with a cast of many, Tojo and friends rolled out an elegant menu of signature dishes and drinks to a crowd of 150 Vancouverites. Emcee, Vicki Gabereau added her delightful wit to the fundraising event.

Chef Hidekazu Tojo
Fresh oysters on the half shell with ponzu sauce, Morel mushrooms stuffed with scallop mousse, Spot prawn tempura with matcha salt and Tojo’s specialty sushi

Chef Ned Bell, Rosewood Hotel Georgia
Spot prawns with Marcona almonds and Serrano ham, Maple cured BC bison tenderloin, black pepper jam

Chef Andrea Carlson, Bishop’s
Uni panna cotta with Masa’s sansho leaf gelee and crab salad, Spot prawn sashimi with elderflower ice and lemon salt, Savoury rhubarb and wild celery shortcake

Chef Quang Dang, Diva at the Met
Yarrow Meadows duck “pho”, crispy confit leg and scallions, Smoked black tea cured Soekeye salmon, Granville Island sake emulsion and cucumbers

Chef Wayne Martin, Crave on Main
Seared sea scallop, cauliflower pure, watercress and candied lemon, Chilled pea veloute, Dungeness crab crouton, mint and extra virgin olive oil

Chef Pino Posteraro, Cioppino’s
Crispy BC Albacore tuna “James Beard Dinner”, seaweed-preserved truffle vinaigrette, Buffalo mozzarella soup with Dungeness crab and caviar, Peace Country noisette of lamb, “Memory of Singapore”, light curry and lentils

Pastry Chef Eleanor Chow, The Dirty Apron Cooking School and Chambar
Matcha ice cream, Sesame éclairs with passion fruit and yuzu mousse, Japanese mocha sponge cake with coffee jelly

Bartender Jay Jones, Market at the Shangri-La Hotel
The Rising Sun cocktail featuring Nigori Sake, green tea, ginger and orange bitters

Bartender Dani Tatarin, Keefer Bar
Kokoro cocktail, a blend of Ochame sweet potato Shochu, Blood oranges, passion fruit and yuzu

“Many thanks to everyone who supported this fundraiser for the people of Japan,” says Tojo. “I am overwhelmed by the kindness and generosity from our community and know that this contribution to the Canadian Red Cross will help efforts to rebuild the northern regions of Japan.”

June 15, 2011 is the 90th Anniversary of the repeal of prohibition in BC and the establishment of government control of the sale of liquor within the province. The BC prohibition commenced on October 1, 1917. It was soon judged a failure, resulting in law-abiding citizens becoming criminals for simply wanting to have a drink with their dinner. Following a referendum, prohibition was repealed on June 15, 1921. On the same date, a “government control” system was implemented for the sale of liquor within the province.

This press release was sent to us today by Julia Watt of Gala Events and Marketing and Mark Hicken of the Vintage Law Group.

It is the 90th anniversary and the government monopoly Liquor Distribution Branch (LDB) still controls and sells all liquor within BC at the wholesale level and still sells a vast amount through its government retail stores which have extremely high operating costs. The LDB is a $3 billion per year business in B.C. It generates about $900 million per year for the government but costs about $300 million per year to operate.

The following are some of the legacies of prohibition which make BC look ridiculous when compared to the rest of the world:

•  Today, all liquor sold within BC must be registered and listed with the government. All imports of liquor must be approved by and processed through the government wholesaler. Yet, we don’t do this for cigarettes or guns.

•  Today in BC, and unlike most of the rest of the world, it is still illegal to consume alcohol in a public place such as a park. BC citizens cannot legally enjoy a glass of wine while enjoying a picnic.

•  It is still illegal to carry liquor across provincial borders (a criminal offence with possible imprisonment). In Europe, you can ship alcohol between countries without a problem. While Canadians cannot legally return from a vacation in another province with any alcohol, they can bring back 2 bottles per person after a trip to another country.

•  We have excessively high taxes on liquor which result in prices being about double what they should be. For example, Chateau Ste. Michelle Riesling, a Washington state wine, is commonly available for $6 south of the border. It is $15.99 in BC because the standard LDB markup on wine is 123% plus 12% HST on top of that for a grand total of 135% tax.

•  Wine is good for you when used in moderation as intended. No amount of soda pop is good for you but that is taxed at only 12%.

•  We have arcane regulation of restaurants and private retailers such that these independent businesses are not permitted to do things which are otherwise commonplace. For example, they cannot store liquor off-site. They cannot transfer liquor between locations of the same restaurant or retail chain (even if the LDB is out of stock). They must buy nearly all their liquor from the government, usually from a single designated government store. If they order anything other than mainstream products, they are forced to order in full case lots via a slow and inefficient delivery system. As a result, restaurants frequently run out of products or encounter storage and financial issues due to the requirement to order in such large quantities.

•  Restaurants and bars are denied wholesale prices entirely. Private retailers are given wholesale prices which are fixed artificially high by their chief competitor (the government stores). As a result, there is virtually no competition in the retail liquor business and consumers are denied the sales and good deals that are common in other countries.

•  It is illegal for a private person to sell a bottle of liquor to another private person. Auctions are also illegal (unless done for charity).

•  Citizens cannot take their own wine into a restaurant and have the restaurant charge them a corkage fee (even if the wine was purchased from a government store). This is illegal – it’s considered to be “illicit liquor”.

Happy Anniversary LDB, but don’t expect the rest of British Columbia to be joining you to celebrate the 90th birthday of the establishment of government control over the sale of liquor within the province.

For more information about wine and liquor laws in BC and Canada, visit www.winelaw.ca.

At the height of summer when the branches weigh heavy with fruit and the wafting sweetness saturates the air, the wild yeasts have already begun to feed. These ubiquitous fungi found on the skins ferment the fruit sugars to provide them with the energy needed for their growth and reproduction, and in so doing, just happen to produce alcohol. Since these yeasts are everywhere we all eat some amount of alcohol in our food, and thus consuming alcohol is as natural as eating. But while our hunter-gatherer ancestors no doubt ate wild fermented fruit, and maybe on occasion enough to get mildly inebriated, it wasn’t until about 9000 years ago that we learned how to make wine. It perhaps has its origins in ancient China, but very early evidence of wine production has also been found in places such as modern-day Iran, a country that now forbids alcohol consumption. Not even considering the ancient Zorastrian culture of Iran, Islamic Persian literature is replete with references to wine, in the poems of Hafez and Sadi who speak of wine as a representation of divine bliss. From the drinking songs of college fraternities and sports fans, to intimate moments with family and friends, alcohol is a beverage of transcendence, as a way to leave behind our petty inhibitions and boundaries to share in the delight and ecstasy of everything melting away.

Wine has long been a part of Indian culture as well. In a 6th century Ayurvedic text called the Ashtanga Hrdaya, two entire chapters are devoted to the subject of wine. It outlines the properties of wine and its effects on the body, the dangers of overconsumption, intoxication and addiction, and how to prevent and treat these problems. Its author Vagbhata says that wine is a means to happiness, an elixir that brings about relief from the day to day monotony of everyday life. As the Ashtanga Hrdaya says, “if he does not drink wine at least once, what else can he enjoy in this troublesome life of a householder?”

According to Ayurveda, all alcohol has hot and dry quality that quickly penetrates the tissues of the body, overcoming both the physical and mental qualities of inertia. In stimulating the body however alcohol acts like a poison, catalyzing the innate vitality (ojas) towards forcible expression. With alcohol we become happy and joyful as this energy is released, but this loss also leads to mental instability, disordered thinking and impaired actions. The Ashtanga Hrdaya says that the improper consumption of wine is chief among the innumerable paths to self-destruction, leading to the loss of dharma (virtue), artha (prosperity) and kama (happiness).

Alcohol molecule

Science supports the idea in Ayurveda that alcohol is a poison. There is clear evidence that consuming as little as two shots of distilled liquor, two glasses of wine or a pint of beer can produce liver injury when consumed on a daily basis. After consumption blood alcohol levels increase dramatically and alcohol diffuses into the brain, producing the tipsy euphoria or buzz we get when we’re a little drunk. The alcohol then passes through the liver where it is metabolized into acetylaldehyde, which is highly toxic to both the liver and other organs, until it is acted upon by cellular antioxidants and reduced to acetic acid. Detoxifying acetylaldehyde places great stress on the liver and interferes with normal functions, inhibiting gluconeogenesis and protein synthesis. It increases fatty acid synthesis leading to fatty liver (steatosis), in which the liver becomes enlarged and yellowed from the accumulation of peroxidized fat. This ‘stagnation’ of the liver is one of the major underlying factors of hangover, and is best treated with supportive measures such as antioxidant-rich foods, and especially bitter-tasting herbs, vegetables and fruit. While fatty liver is completely reversible, with chronic alcohol consumption the liver cells become inflamed (hepatitis) and eventually irreversible scarring (cirrhosis) begins to take place. Chronic alcohol consumption also induces a hypermetabolic state, increasing the activity of detoxifying enzymes, increasing tolerance to both alcohol and drugs, often leading to multiple substance abuse patterns.

To avoid these problems the Ashtanga Hrdaya prescribes a regimen for drinking alcohol (madyapanavidhi):

1. Make sure you are in good health. Alcohol is a kind poison that taxes the body, and if the body is weak alcohol consumption leads to further weakness and decline. In general, this rule refers to all intoxicating substances, but among them alcohol is prominent due to its particularly toxic effects.

2. Make sure you are in a good mood. Alcohol may make you happy for a while; but if you were unhappy before drinking, that state of mind returns before the negative effects of alcohol have worn off, leading to further unhappiness. In Ayurveda happiness is related to ojas – more vitality means more happiness. If you are using alcohol to change your mood, look for other things that give you pleasure and enjoyment first.

3. Make sure that you will be safe. Ayurveda recommends drinking at home or a specific location, where you can’t get hurt or hurt others, with sober people (“physicians”) watching over you. Travel is not recommended while drinking.

4. Make sure you are celebrating! Drinking alcohol is a celebration, a sudden release of energy that is to be shared and enjoyed with good company and good food. Alcohol is particularly celebrated in the Ashtanga Hrdaya as an aphrodisiac, and some of the suggestive passages of Ayurveda are found in its description of wine, and how we can enjoy it with our beloved.

5. Make sure to drink in moderation. Have no more than two servings per event. That’s enough to get pleasantly drunk for more people, and still not lose the ability to function. For more intimate settings the Ashtanga Hrdaya allows up to three drinks just to “please the wife”…

6. Make sure to take rasayanas after drinking. Before retiring for the evening, take herbs that support the liver and build ojas. Examples include amla, peony, shatavari, punarnava, barberry, kudzu, turmeric, licorice and ginger, taken with honey and ghee, or with boiled milk.

Alcohol can be fermented or distilled. Common fermented beverages include wine, beer and mead. Wine is considered best for health, and because Ayurveda considers grapes to be among the best fruits, grape wine is the best among the different types of wine. At about 10-14% alcohol, wine (madya) has a sour taste and a hot, dry quality that stimulates the appetite, promotes circulation, benefits the heart and reduces vata and kapha. Red wine is richer in tannins, and has a drier and hotter quality than white wine that can aggravate pitta. Red wine is less likely to promote congestion and is best consumed in the winter and cold weather. White wine is more congesting and cooling in nature, better for pitta, and is reserved for warmer weather and warm climates. Wine can also be prepared with other fruits besides grapes, as well as with different herbs and flowers. In Ayurveda medicinal wines called arishta are used extensively in the treatment in a number of diseases and condition, as they are also used in both Chinese and Western herbal medicine.

Beer (sura) has lower amounts of alcohol than wine, averaging from about 4-9% depending on the preparation. Unlike wine, beer is not good for digestion and tends to create congestion and weight gain. Rice beer (salisura) is considered to be the best among beers, whereas barley beer (yavasura) is considered inferior. In general beer is useful for nourishment and for promoting breastmilk production. Its properties also depend on the kind herbs the beer is fermented with. In India beer was often fermented with a number of herbs such as punarnava (Boerhavia diffusa) and bibhitaki (Terminalia belerica), both of which are rejuvenating plants that are good for health. Today most beer is made with hops (Humulus lupulus), a bitter-tasting herb with sedative properties that contains the estrogen 8-prenylnaringenin that alters sexual function. In the Middle Ages men refused to pick hops because it made their testes shrink, and hence hop-picking and beer-making became a woman’s job. Each tavern produced its own unique blend of herbs to flavor the beer, some recipes using psychoactive plants such as henbane (Hyocyamus niger) and belladonna (Atropa belladonna) – hence the myth of the witch and the devilish effects of her cauldron’s brew.

Mead (madhasava) is a kind of wine prepared by diluting honey with water and then either relying upon wild or added yeasts to ferment it. Unlike wine mead is often flavored with different herbs, spices, fruits and flowers. Prepared simply, mead is light and easier to digest than wine, and is stated to be good for skin problems and urinary disorders. Like the medicinal wines called arishta in Ayurveda, a separate class of medicinal meads called asava are used in a similar manner.

Distilled liquor is prepared by boiling off the alcohol from a fermented mash of fruits, grains and just about any carbohydrate-rich food or alcohol. Examples include brandy (wine), gin (wine and herbs), vodka (corn or potatoes), whiskey (barley, wheat, rye, corn), tequila (agave) and rum (sugar). Distillation as a technique has been used in Ayurveda for thousands of years, and has long been used throughout the Middle East. Walk into any Persian grocery store and more than one aisle will be filled with different types of hydrosols, a distillate made from boiled herbs. Although distillation was known to the ancients it was the Arab physician Ibn Sina that developed the refrigerated coil. This allows the distillate to condense quickly, dramatically speeding up the process of extraction. By about the 12th century the first evidence of alcohol distillation is found in Europe, and liquor soon begins to rival other traditional beverages. Often times the variety of distilled liquor was marketed as a kind of medicinal tonic, such as gin made with juniper, a herb traditionally used to detoxify the body and enhance digestion. In the 19th century the continuous still was invented and distilled liquor production literally flooded the marketplace, giving rise to a host of social issues that sparked the rise of the Temperance movement and prohibiton in North America.

Distilled liquor can range in alcohol content anywhere from 30% (60 proof) up to 95% (180 proof), with most commercial distillates below 50% (100 proof). The higher alcohol content means that distilled liquor has a very pungent flavor, and a very hot and dry quality. It has a strong stimulatory effect upon circulation and digestion, and is an effective medicine to treat coldness and reduce kapha. Distilled liquor is a suitable alternative for people with yeast problems (candidiasis), consumed dry, straight or with ice, as an alternative to fermented alcohol and sweetened beverages. Distilled alcohol however aggravates both pitta and vata, and should be avoided in warm weather and climates.

~ Todd Caldecott

ToddCaldecott.com