On Wednesday June 2nd, Visa Infinite held their 3rd exclusive cardholders dinner in Vancouver; this time Blue Water Cafe + Raw Bar in Yaletown played host in their gorgeous aqua-themed wine room.

Executive Chef, Frank Pabst (Vancouver Magazine’s Chef of the Year), and Raw Bar Chef, Yoshihiro Tabo rolled out an impressive four-course meal that was paired with some delicious wines from Charton Hobbs‘ impressive portfolio of premium brands.

Special thanks to Don House of IDMG for extending the invitation and to the Blue Water crew for their excellent service.

~ PK

^ Spice crusted Albacore Tuna Carpaccio ~ Kingcrab Sushi Maki, Tsunami Kampachi Sashimi. Paired with Cloudy Bay Sauvignon Blanc

^ Halibut Cheeks poached in Olive Oil ~ served with bouliabaisse and saffron potatoes. Paired with Kinge Estate Pinot Gris.

^ Kobe Shortribs + Beef Tenderloin ~ cascadian porcini mushroom parcel, yellow beans green peas and lardons, bordelaise sauce. Paired with Terrazas Reserva Malbec.

^ White Chocolate Mousse ~ honey roasted apricots, crispy milk chocolate feullantine. Paired with Moet Nectar Imperial

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

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

THE GLOWBAL COLLECTION OF RESTAURANTS ~ MAY FEATURES

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

Make your reservations online at glowbalgroup.com.

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

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

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

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

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

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

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

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

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WINE TASTING WITH A SOCIAL TWIST

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

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

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

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INTRODUCING BEACHSIDE FORNO IN AMBLESIDE

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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TOP TABLE IS GOLDEN

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

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

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

Araxi

• Best Whistler, Gold

• Silver Wine List Award, Vancouver Playhouse International Wine Festival

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

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

Blue Water Cafe + Raw Bar

• Restaurant of the Year, Gold

• Chef of the Year, Frank Pabst

• Best Seafood, Gold

• Best Regional, Bronze

• Best Service, Bronze

• Best Formal Japanese, Honourable Mention

• Platinum Wine List Award, Vancouver Playhouse International Wine Festival

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

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

CinCin

• Best Last Course, Gold

• Premier Crew Service Award, David Stanger

• Gold Wine List Award, Vancouver Playhouse International Wine Festival

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

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

West

• Best Service, Gold

• Restaurant of the Year, Bronze

• Best Last Course, Bronze

• Best Regional, Honourable Mention

• Platinum Wine List Award, Vancouver Playhouse International Wine Festival

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

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

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

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MAENAM HONOURED AT 21ST ANNUAL VANCOUVER MAGAZINE RESTUARANT AWARDS

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

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

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

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

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

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

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

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

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

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

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ELIXR BISTRO PRESENTS: HIGH SPIRIT WEDNESDAY

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

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

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

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

Australian import, Nicholas Foley, has opened Charlie’s restaurant and bar in the old Pinky’s Steakhouse location at 1265 Hamilton Street in Yaletown, sandwiched between Charm Modern Thai and the Glowbal Group’s Society. This is the third turn on this space in the last few years; let’s hope this one is indeed the charm and sticks around for a while.

Charlie’s bills itself as “Vancouver’s newest hot spot for gourmet artisan pizza,” and promises a fun atmosphere with nightly live dj’s. There are 108 seats in total with 15 at the bar and 21 in the casual lounge area with the promise of a 58 seat patio to be added upon approval of the City.

One of the nicest features of the restaurant is the communal long table that seats parties of up to 20 people. More fixtures are on the way, including new lighting (the TV’s will be replaced with a fixture after the Olympics) and a hollowed out baby grand piano that will act as the dj booth.

Food: A selection of starters at $4-$17 (ie. house marinated olives, cured salmon, cheese board)  a few salads at $7-$11 and some pasta and protein options $16-$25 to round it out. The main focus of the menu is pizza and Charlie’s offers ten different 14″ options for sharing with prices ranging from $17-$25, all come with a thin crust. click here to view the menu

^ Smoked Salmon – salsa verde, smoked salmon, red onions, capers, arugula preserve, lemon and goat cheese.

^ Duck – porcini sauce, smoked duck, roast portabellini mushrooms, tallegio, radicchio and truffle oil

Drinks: The bar serves a mix of 7 different signature cocktails and has 8 beers on tap (4 local, 4 import) and 15 more by the bottle (Driftwood Farmhand Ale? Hello!) The wine list is about 50 deep with a fairly balanced list of BC and imports (France, Italy, Argentina, California). 6 whites and 9 red by the glass $9-$12.

Hours of Operation: Open seven days a week 4pm – 2 am during the Olympics.

Charlie’s
1265 Hamilton Street | Vancouver
Tel: 604-568-6685
www.charlielovespizza.com

~ PK

We welcome, Society, Glowbal Group’s newest Yaletown restaurant to the Urban Diner community. Check out their new listing here.

Crave Beachside presents Valentine’s Day 2010; Upcoming Bourbon Whiskey dinner at The Refinery; New Olympic hours for Cobre: New Olympic hours for Deacon’s Corner; Wine Out DiVino; Olympic Hours – Provence Marinaside in Yaletown; Fraîche Restaurant introduces bar menu and Valentine’s Day celebration; Opus Hotel Vancouver brims with Olympic spirit.

CRAVE BEACHSIDE’S PRESENTS VALENTINE’S DAY 2010

West Vancouver, BC. Amidst the Olympic fervor, take your special someone for a lovely dinner by the seashore this Valentine’s Day. Executive Chef Wayne Martin has created an intriguing menu of exciting flavours at Crave Beachside. Complimentary sparkling wine and live music set the tone for a fun and romantic evening.

DINE BY THE SEA SHORE
$45.00 Seatings from 5:00pm Until Late – Sunday, February 14
Live Music by Emily Chambers

Amuse-Bouche and glass of sparkling wine

tempura oyster truffle ponzu and white asparagus and wild mushroom salad

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smoked spring salmon, celeriac remolade, potato crisps, capers, pickled shallots
-or-
roasted salsify voloute with truffled mushroom Pithivier

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Marinated sablefish, lobster and potato croquettes, asparagus, lobster butter sauce
-or-
beef tenderloin, potato confit, wild boar bacon, wrapped green beans, porcini mushroom jus
-or-
slow roasted lamb loin with goat cheese and pine nut ravioli and lamb jus

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warm poached pear with Tahitian vanilla ice cream, chocolate sauce
-or-
dark chocolate mousse with praline feuilletine, caramel sauce

Call 604.926.3332 for Reservations

About Crave Beachside
This waterside location on Ambleside Beach in West Vancouver offers a comfortable, coveted setting overlooking beach, ocean, mountains, the Vancouver skyline and even the rainforest that is Stanley Park. The “landmark” building has long been a neighbourhood favourite, with its large sunny patio and airy interior. It’s an ideal spot for a romantic cocktail, a friendly lunch, gatherings for family and friends and, of course, to watch the summer sun set from the patio.

CRAVE: where quality and care are evident in every bite of the grown-up, comfort-food menu. A delicious creation of Chef Wayne Martin, former Four Seasons Hotel executive chef, this upscale bistro prides itself in featuring fresh, local, and often organic ingredients. The atmosphere is relaxed, casual and fun while the food is creative, generous and affordable.

Please Note Olympic Hours: February 12 to 28 – open 9:00am until late, 7 days a week

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BOURBON WHISKEY DINNER AT THE REFINERY

The second installment in the Refinery’s whiskey seminar series is a definitive look at Bourbon Whiskey. As it has claimed many people’s hearts in the past, let us indulge your palates on Tuesday February 2, 2010. What better host than one of Vancouver’s most respected “bourbon” personalities, Maker’s Mark Brand Ambassador, Mr. Ron Oliver. Along with the obvious inclusion of Maker’s Mark, Mr. Oliver will be guiding guests through three other expressions in the Maker’s Mark portfolio, including “1 Day Old” through to “Over Mature” – this will effectively showcase the evolution of Maker’s Mark Bourbon Whiskey. Additionally, Mr. Oliver will guide guests through two other American whiskey styles. As informative as it is delicious, the whiskey seminar will be accompanied by some fantastic cheese, charcuterie, and other goodies The Refinery is well known for. Oh, and let’s go completely overboard and start everyone with a cocktail.

Cost: $45 (+ tax and gratuity) includes 6 whiskies, handouts and food.
Date: Groundhog Day, Tuesday Febraury 02, 2010.
Where: The Refinery, 1115 Granville St (above SIP)
Time: We will begin promptly at 8:00pm, please be on time.

Space is limited to 25 people. To reserve, please send an email to rsvp@therefineryvancouver.com (quoting BOURBON WHISKEY SEMINAR in the subject line). All rsvp’s will be confirmed by email. Please include first and last name, number of guests and phone number to secure your spot(s).

For additional information, please contact Lauren Mote at (604)687-8001. Visit: www.therefineryvancouver.com

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NEW OLYMPIC HOURS FOR COBRE

Starting February 13 through to February 28th, Cobre will be open for both lunch and dinner 7 days a week, noon til late night.

Regular dinner menu will be in effect during extended hours for both lunch and dinner. To see the menu, visit Cobre’s web site www.cobrerestaurant.com

EXTENDED HOURS: noon – late every night Feb.13 – 28, 2010

Cobre
52 Powell Street | Vancouver (Gastown)
Tel:  604-669-2396
www.cobrerestaurant.com

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NEW OLYMPIC HOURS FOR DEACON’S CORNER

Vancouver’s favourite diner, Deacon’s Corner, will be open for breakfast, lunch and dinner every day from February 4 through February 28, 2010.

Regular menu will be in effect and offered all day long. To view menu, visit Deacon’s web site www.deaconscorner.ca

EXTENDED HOURS:  Monday to Friday: 7 a.m. – 11 p.m., Saturday and Sunday: 9 a.m. – 11 p.m. Feb.4 – 28, 2010

Deacon’s Corner
101 Main Street | Vancouver (Gastown)
Tel: 604-684-1555
www.deaconscorner.ca

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WINE OUT DIVINO ~ 5 COURSE MENU INCLUDING WINE PAIRING

Amuse Bouche
Moet & Chandon Imperial

Mix Exotic Citrus Ceviche & Avocado Textures
Primula Bianco, Italy 2007

Glazed duck breast & Foie Gras on French toast
Gewürtztraminer, Alsace 2007 ***

Choice of Meat or Fish of the Day
Merlot Reserve Mission Hill, BC 2007

Choice of Dessert or Cheese
Merlot Late Harvest; BC

From Tuesday to Sunday 5pm to 10pm
Reservations Required 604 512 0005
Cost: $75

Restaurant DiVino
1590 Commercial Drive | Vancouver
www.divinovancouver.com

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NEW OLYMPIC HOURS FOR PROVENCE MARINASIDE

Provence Marinaside, located only a few blocks from major Olympic venues and City Live Sites, will be open for special extended hours  February 1 – March 15, 2010. Please check the web site for menus www.provencevancouver.com

EXTENDED HOURS Feb.1 – Mar.1, 2010:
• Breakfast:    Monday to Friday: 7 – 11:30 a.m. no reservations
• Lunch:    Monday to Friday: 11:30 a.m. – 3 p.m. no reservations
• Afternoon:    Monday to Sunday 3 – 5 p.m. no reservations
• Dinner:    Monday to Sunday 5 p.m. – 11:30 pm reservations accepted
• Late Night:    Monday to Sunday 11:30 pm – late. no reservations
• Brunch:    Saturday & Sunday  7 a.m. – 3 p.m. no reservations

DINNER RESERVATIONS: available both by telephone and on-line

Provence Marinaside
1177 Marinaside Crescent, in Yaletown at the foot of Davie Street on the water
Tel: 604-681-4144
www.provencevancouver.com
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FRAÎCHE RESTAURANT INTRODUCES BAR MENU AND A DECADENT VALENTINE’S DAY CELEBRATION

(West Vancouver, BC.) In all the excitement that February will bring to Vancouver this year, don’t forget Valentine’s Day. Take your sweetie for an over-the-top dinner high up in the hills with a meal and a view to take your breath away. Executive Chef Wayne Martin has created a mouthwatering menu to celebrate the night in style. See below for complete menu details.

If you’re dining solo or catching up with friends over a few drinks, Fraîche’s new bar menu will hit the spot. As of Monday January 25 Fraîche’s bar opened all day from 1:30pm, accompanied by a tasty new menu which features: Kumamoto oysters, Kobe carpaccio, Dungeness crab cakes and the Daily Tartar Special. Ostrich tartar anyone?

Fraîche’s extensive cocktail and wine list is ever-evolving to compliment the cuisine and offers a variety of fresh and fabulous flavours. Try one of our Olympic-themed cocktails for inspiration – Fortius is a savory martini of muddled celery and tarragon balanced with yuzu, chartreuse and gin or cool down with the Mary Rose – an elegant martini of local, sparkling sake, lychee and lime compliments and hints of aromatic muddled rosemary.

Fraîche welcomes neighbours and guests to pull up a chair and enjoy. If drinks turn into dinner, you couldn’t be in a better place!

New Hours: 11:00am till late, seven days a week

VALENTINE’S DAY HIGH IN THE SKY AT FRAÎCHE RESTAURANT
$125 per person – Seatings from 5:30pm until 9:30pm – Sunday, February 14

Amuse Bouche – lobster and coconut mousse, micro shiso, yuzu
__________________

Kumamoto oysters on the half shell, trout caviar, Riesling and gelée
- or -
Fingerling potato carpaccio, cured venison, Mache, deep fried Quail Egg
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Caramelized onion and mushroom soup
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Butter poached veal lion, sweetbreads on fleuron and braised cheeks
-or-
Curry poached lobster, Big Eye tuna, cauliflower purée, snap peas
-or-
Truffled ricotta gnocchi, grilled king oyster mushrooms, sunchoke puree
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Roasted pineapple with sauterne – saffron sabayon, nut brittle
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Cherries and Chocolate, warm ganache, pistachio ice cream, cherry – caramel sauce
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Trio of chocolate truffles to take home

Call 604.925.7595 for Reservations

About Fraîche Restaurant
The team behind Fraîche strives to create an exceptional dining experience of both calibre and comfort – their mission is to create memorable, interesting cuisine that is seasonal and regional in a welcoming setting. Fraîche’s subtle elegance makes it versatile for every occasion – from brunch to business lunches and after work drinks to romantic dinners and celebrations of all sorts. Fraîche was named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute Magazine and received a silver for Best North Shore in the 20th Annual Vancouver Magazine Restaurant Awards. The restaurant’s panoramic cityscape views complement Martin’s inspired menus, as does the impressive service, top notch wine list and lovely little extras, such as free valet parking.

Fraîche Restaurant
2240 Chippendale Road
West Vancouver
t: 604.925.7595
www.fraicherestaurant.ca

Yaletown’s Chic Boutique Hotel Features Olympic Lifestyle Cocktails and O Bites

(Vancouver, BC) January 26, 2010. With the Vancouver 2010 Olympic and Paralympic Winter Games just around the corner, world-renowned OPUS Hotel Vancouver is poised to cheer on our Canadian athletes in style.

Located in trendy Yaletown, the unofficial party zone during the games, OPUS Vancouver and OPUS Bar will welcome guests with chic events—plus new Olympic Lifestyle Cocktails and O Bites—that will have guests seeing gold.

Figure skater, hockey player or snowboarder? OPUS Bar’s innovative, hand-crafted cocktail menu allows guests to choose a cocktail to match their room or alter-ego, one of the five fictional muses behind the hotel’s décor schemes. The names of the lifestyle cocktails and O-Bites were inspired by the sports that these characters will watch during the Olympic Winter Games.

New York celebrity mixologist Charlotte Voisey, Ambassador for Hendrick’s Gin, was a special guest mixologist at the OPUS’ 7 Year Anniversary party in November 2009 and created this feature cocktail menu with OPUS’s five lifestyle characters in mind. While snowboarding fan Billy will sip a twist on a dark and stormy, alpine skiing enthusiast Mike will linger over a whiskey smash.

O-Bites, a selection of global plates named for the lifestyle characters and their sports, round out the Olympic-inspired tastes. Guests will dive into dishes such as Carving Karage (chicken karage), Buffalo Bobsleigh (miso marinated buffalo sate) and Sockeye Slalom (salmon tempura roll) while soaking up the vibrant, energy-fueled atmosphere.www.opusbar.ca/menus/obites

To complement its five lifestyle-inspired guestroom décor schemes, OPUS offers guests a choice of five virtual guides to the city. The Lifestyle Concierge offers interactive online personality profiling so that guests may discover which personality best suits their lifestyle. For guests wanting to know the hottest happening during the Vancouver Winter Games, OPUS Hotel has launched a special edition of their Lifestyle Concierge online city guide featuring the best of the cultural Olympiad, Olympic attractions and the hottest restaurants and bars, as chosen by the five OPUS’ muses. www.opushotel.com/services_concierge

OPUS Hotel is proud to be hosting an exciting VIP Media Welcome Party for the Vancouver 2010 Olympic and Paralympic Winter Games on Tuesday February 9th, 2010. Hosting national and international media, this dramatic podium themed party will show guests that while Vancouver is known for its snow-capped mountains and sparkling blue ocean, it’s also a cool, world-class city that knows how to throw an amazing party. VIPs will be wowed by interactive, dare-to-disturb room tours and will savour 2010 inspired canapés and fabulous Skyy Vodka cocktails.

OPUS Hotel Vancouver
Uniquely stylish and always fresh, OPUS Hotel Vancouver redefines the boutique experience, blending contemporary design with warmth and intuitive service. Ninety-six guestrooms feature vibrant colours, spa bathrooms and five lifestyle-inspired décor schemes. Located in fashionable Yaletown, close to Vancouver’s best restaurants, spas and boutiques, the hotel is home to Elixir Bistro and the dramatic OPUS Bar. OPUS was voted one of the world’s top 100 hotels by readers of Condé Nast Traveler magazine. www.opushotel.com

Husband and wife restaurateurs, Justin and Lea Ault have recently opened their third Hapa Izakaya location in Yaletown inside the former Shiru-Bay space at 1193 Hamilton Street, right beside the Cactus Club, who interestingly held on to the space for over a year with an eye to expand their own room; luckily for us, they turned it over and the neighborhood scored big with the addition of a lively and well-run izakya that delivers the goods on all the important fronts: good food, fun atmosphere, and real value.

True to their winning form when I visited during just their second service last Thursday, the place was hopping and on my subsequent visit early the next day the restaurant was filling up at a solid clip right from the moment the doors opened. Bonzai!

The now widely popular Japanese izakaya format that the Ault’s helped pioneer in this city back in 2003 with the opening of their first location at 1479 Robson Street, followed by their second location at 1516 Yew Street near Kits beach, slowly continues to be refined. While many of the classic menu items can be found at all the locations (ebi mayo, tuna carpaccio, yakiudon), each restaurant has its own chef driven fresh sheet that gives some well-deserved creative freedom to each of the kitchens.

The new Yaletown room has a total of 75 seats with 65 dining seats and 10 at the bar. There is a 20 seat patio planned for the early summer.

Beer: 2 draft, currently Sapporo ($6.25 per sleeve $21.75 pitcher) and Okanagan Springs Pale Ale ($5.75 per sleeve or $19.95 per pitcher).

Wine: an eclectic selection of 18 (9 red, 9 white) local, regional and international wines ($7.50-$12.50). 12 wines by the glass all kept fresh using the Ver de vin preservation system.

Sake and Shochu: 20+ offerings by the glass($4.50-$9.00) or bottle ($19+) with a gradual expansion and desire to create the top sake list in Vancouver.

Cocktails: a total of 12 cocktails with a mix of a couple classics and some Japanese inspired creations ($5.75-$8.50)

Hours of Operation:
Sunday-Thursday 5:30pm – midnight
Friday & Saturday 5:30pm – 1 am
Last kitchen orders are taken one hour before the restaurant closes.

Hapa Izakaya (Yaletown)
1193 Hamilton Street | Vancouver
Tel: 604-681-4272
www.hapaizakaya.com

Congratulations on the new opening! ~ PK

January 15, 2010 (Vancouver, BC) – With the mounting level of devastation and overwhelming need for basic resources in Haiti – Regional Tasting Lounge has planned a benefit event Thursday, January 21st to raise much needed funding for Vancouver-based Rose Charities Canada’s mission to the disaster stricken country.

(Image by: UK Telegraph)

Joining as special guests for the evening are Vancouver-based photographer: Tallulah Tallulah and fellow journalist, Roberta Staley who travelled together on assignment to Haiti just last year, and ultimately covered the collapse of a primary school while working in the poverty stricken country.

A very special, moving collection of hand-printed photographs will be on display during the evening and both women will share their experiences with guests.  They will be joined by a representative of Rose Charities Canada who will speak about the organizations current efforts, and what will be their second relief dispatch of volunteers to Haiti.

This event will include:

• Complimentary drink upon arrival
• Photo gallery and presentation
• Gourmet canapés served throughout the evening
• Silent auction items and door prizes
• Special pricing for select bar items

The majority of the $45 ticket cost is set to go to Rose Charities Canada.  In addition, 100% of proceeds from the events silent auction will directly benefit the organization.   Tickets can be purchased by contacting r.tl directly: 604.638.1550.

About Rose Charities Canada:
Established in 2000, Rose Charities is a registered non-profit, non-political and secular organisation with a strong international network.  Rose Charities has assisted in providing much needed aid in poverty and disaster stricken countries and communities around the world – helping those caught in the tsunami that affected Indonesia and Sri Lanka and the earthquake which devastated Pakistan most recently.

Run entirely by volunteers, Rose Charities directs all donations to its projects with virtually zero administration costs so donations in kind reach the intended target.

A special thanks to confirmed donors of silent auction items who have already committed to helping:

• Vino Allegro Wine Imports
• House Wine Events
• Desert Hill Estate Winery
• Seacove Group
• Tallulah Photography
• David Herman & Son
• Church & State Winery
• Christopher Stewart
• Altovin International

Media/ donation inquiries:
Danica Jeffery
danica@dvinewrites.com
778.242.7827

Purchase tickets/ general inquiries:
Alain Canuel
alain@r.tl
604.638.1550

Regional Tasting Lounge is located at 1130 Mainland Street in Yaletown.

One of Vancouver’s most talented chefs of fine Italian cuisine, Julio Gonzalez Perini, has successfully cooked his way back (via Umberto’s, Beach House, Frederico’s Supper Club, CinCin) into the kitchen of his former restaurant (Villa del Lupo) in Yaletown, which he sold in 2005 after a successful fifteen year run starting back in 1990.

This time around he has returned to the scene with two of his best and most talented long-time collaborators, wine director and co-owner, Michael Mameli (formerly Villa del Lupo, Cioppino’s, Cin Cin), and rock solid chef de cuisine, Takeo Hiroi (Villa del Lupo, Beach House), along with pastry chef and Thomas Haas alumni, Jeff Salzsauler, to open the new LUPO.

The Concept: Unique and accessible modern Italian food in a relaxed setting.  Take a look at their menu.

Wines: the wine list highlights both Italian and local wines. 19 by the glass ($5-$10), 9 red and 9 white. 1 bubble. Wine flights of three 2 ounce tasters are also available ($13-16)

There is also a small selection of classic cocktails ($9-$11.5) and a few beers ($6) being offered.

Pre-Event Menu: available 5-6:15 pm on event nights. 2 courses for $28, 3 courses for $37.

Hours of Operation:
Open nightly at 5 pm – late.

869 Hamilton Street | Vancouver
Tel: 604-569-2535
www.luporestaurant.ca

Congratulations on your return and successful opening, gentlemen. ~ PK

DiVino Bordeaux and best Italian Vintage wine dinners; Stoneboat Bistrot Bistro Wine Experience; Blue Water Cafe’s 6th Annual Unsung Heroes Festival; Hart House Announces Surf and Turf Dinner Menu; Elixir’s Whisky Wednesday led by Maker’s Mark Ambassador Ron Oliver; OPUS Vancouver ranks amongst the worlds top 500 hotels.

DIVINO 2nd BORDEAUX DINNER ON SUNDAY JANUARY 10TH AT 7 PM

Amuse
Dom Ruinart 1998

Hamachi Tartare + Kusshi Oyster Shooter
Chassagne Montrachet 2004 Louis Latour Corton Charlemagne 1993

Muscovi Duck Salad
Les Roches St. Joseph 1999

Oxtail Ravioli & Truffle Foam
Chateau Lynch Bages 1997

Intermezzo
Champagne Taittinger 1982

Smoked & Roasted Bison Tenderloin
Chateau Margaux 1989 Chateau Palmer 1978

Dessert Surprise
Château D`Yquem 1991

DiVino Bordeaux Dinner
1590 Commercial Drive
Reservations: 604-258-0005
Sunday, January 10th at 7 pm
Cost: $ 299

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DIVINO BEST ITALIAN VINTAGE DINNER ON SUNDAY, JANUARY 13TH AT 7 PM

Amuse
Ferrari Perlè 1998

Seafood Experiance & Osetra Caviar
Pinot Bianco Schiopetto 2007

Prosciutto Wrapped Rabbit
Brunello di Montalcino La Rasina 1997

White Truffel Parmigiano Linguine
Barolo Brovia 2001

Salumi
Tignanello 2006

Seared Wild Boar Tenderloin
Ornellaia Bolgheri 1994 Amarone Tedeschi 2004

Dessert Surprise
Privilegio San Gregorio 2000
$199

DiVino Best Italian Vintage Dinner
1590 Commercial Drive
Reservations: 604-258-0005
Sunday, January 31st at 7 pm
Cost: $ 199

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STONEBOAT BISTROT BISTRO WINE EXPERIENCE

New Year calls for a new format. We have created an event that gives you the opportunity to gain knowledge while having fun!

On Thursday January 28 at 6.30pm join us and the team of Stoneboat winery for a wine experience. Cost: $ 70 all inclusive (taxes tips and all)  Credit card required to guarantee reservation.

This will be a rare opportunity to share the passion with real artisans of the world of wine making. The Martiniuk family will join us for a unique evening of fun and knowledge sharing.

We will start with hors d’oeuvres and food, and then 5 interactive stations will await you. This event is limited to 50 people, so again book quickly to avoid disappointment. Call directly at 604 732 0004. (no spaces on Opentable, to keep it for you first)

The five stations will be

• Cheese and wine
Learn the art of pairing; discover by tasting how it works

• Blend station
Learn the art of balancing a wine yourself

• Reserve station
Taste/learn the difference between a regular and a reserve

• Blind Station
5 wines! You taste, tell us the grape type, we score.  Someone wins a gift certificate from Bistrot Bistro and a surprise from Stoneboat.

• Oak or no Oak
Taste various barrel samples and blend to perfection

After these 3 hours of sharing you will have a very different approach when you open a bottle of wine from now on.

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BLUE WATER CAFE’S 6TH ANNUAL UNSUNG HEROES FESTIVAL

Vancouver, B.C. – Executive chef Frank Pabst’s Unsung Heroes take center stage at Blue Water Cafe throughout the month of January. A champion of our coastal fisheries, and protective of commercially endangered species, chef Pabst created the Unsung Heroes six years ago. His concept is simple: avoid species that are over-fished, or fished in ways that damage ocean beds or cause unnecessary by-catch, by introducing diners to new experiences and flavours using species found in abundance.

Tasting Plates

Red Sea Urchin 16.50
taglierini with red sea urchin sauce and broccoli flowers

Herring Roe 12.50
kombu seaweed, bonito flakes, dashi, soy

Mackerel 10.50
beetroot, walnuts and golden raisins, aged balsamic vinegar

Octopus 13.50
ceviche with avocado, cilantro, lime and jalapeno, bell pepper salad

Humboldt Squid 10.50
braised in tomato red wine sauce with potatoes, black olives and parsley

Sardine 10.50
stuffed with green chard, artichokes and pine nuts, garlic citrus caramel

Mirugai Ubuki 16.50
geoduck sashimi with tama miso sauce

Herring 10.50
smoked with pickled honeycrisp apples, coleslaw, cucumber aquavit sauce

Sea Cucumber 12.50
stir-fry with fresh vegetables, shiitake mushrooms and hoisin sauce

Jellyfish 10.50
marinated with sesame oil and togarashi, cucumber daikon salad

Periwinkles 9.50
cooked in a court bouillon, served with aioli

Wakame 7.50
seaweed salad with leeks and radishes, soy, dijon and olive oil dressing

Ten percent of the Unsung Heroes menu proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program of which Blue Water Cafe is a founding member.

To make a reservation call 604 688 8078 or visit www.bluewatercafe.net.

Blue Water Cafe + Raw Bar is Vancouver’s definitive seafood restaurant located in the heart of Yaletown at 1095 Hamilton Street. Dinner is served nightly from 5:00pm – 11:00pm with late menu until midnight. Valet nightly.

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HART HOUSE ANNOUNCES SURF AND TURF DINNER MENU

Starting Thursday, January 7, 2010, Burnaby’s Hart House Restaurant offers a three-course surf and turf dinner for just $38  Guests will enjoy fresh Maritime lobster and AAA Tenderloin steak in the casual elegance of Hart House’s dining room.

Hart House is known for its superb Pacific Northwest cuisine, and is kicking off the 2010 New Year with the following mouth watering menu

Hand-picked Greens Salad
Goat Cheese Mousse, Crispy Shallots & Pickled Beets
~
Dry-aged AAA Beef Tenderloin & Half Lobster
Smoked Tomato Puree, Wilted Kale, Fork-crushed Fingerling Potatoes
~
Pineapple Upside-down Cake with Cinnamon Gelato & Caramel

Don’t miss this chance to enjoy the best in steak and seafood at an irresistible price. Hart House’s wine savvy staff is always happy to recommend pairings that will bring out the best in any dish!

Three-Course Surf and Turf Dinner
Thursday, January 7 to Sunday, February 28 2010
Not available Valentines Day weekend – Feb 12, 13 & 14, 2010
$38 per person, plus taxes and gratuity

Hart House at Deer Lake – 6664 Deer Lake Avenue, Burnaby

Don’t forget…..25% off bottles of wine in the dining room all Tuesday day & night.

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RON OLIVER, MAKER’S MARK AMBASSADOR LEADS TASTING WITH CREATIVE FOOD PAIRINGS BY CELEBRATED CHEF DON LETENDRE

Wednesday, January 13 2010, at 6:00pm
Elixir Bistro – 350 Davie Street, Vancouver, BC

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

Elixir’s Whisky Wednesday led by Maker’s Mark Ambassador Ron Oliver – a stylish bourbon tasting, showcasing Maker’s Mark,
Jim Bean and Knobs Creek will be held in Elixir’s plush Velvet Room. Novices and aficionados will explore the world renowned brands with nuanced tasting plates crafted by celebrated Chef Don Letendre to highlight the unique characteristics.

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

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OPUS VANCOUVER NAMED ONE OF THE WORLD’S BEST HOTELS BY TRAVEL + LEISURE MAGAZINE

OPUS Vancouver ranks amongst the worlds top 500 hotels

Travel + Leisure Magazine has revealed its annual list of the 500 best hotels in the world. The Travel + Leisure Top 500 list provides a guide to the world’s very best hotels and resorts, selected by the worlds most distinguished travel readers.

Vancouver’s chic, boutique OPUS Hotel was one of four Vancouver hotels and 20 Canadian hotels to make the coveted Top 500 list. With the 2010 Winter Olympic games commencing in Vancouver in February, OPUS Vancouver is poised to welcome the world. Based on readers’ ratings, the 2010 T+L 500 is a guide to the top places to stay in six continents and also is featured in the January 2010 issue of Travel + Leisure.

The complete 2010 T+L 500 guide is based on 2009 World’s Best Awards readers’ survey results. As part of the survey, T+L readers rated hotels on several characteristics including rooms/facilities, location, service, restaurants/food, and value.

Says Nicholas Gandossi, General Manager of OPUS Vancouver “We couldn’t be more thrilled to receive this significant recognition from the well travelled readers of Travel & Leisure Magazine. Our goal has always been to work hard to deliver each and every guest a distinctive and highly memorable OPUS experience. Its good to know we’re hitting the mark, this acknowledgement really serves to underline our intentions and make our commitment even stronger.”

For more information about the Travel + Leisure Top 500 in 2010 visit: www.travelandleisure.com/tl500/2010

OPUS Hotel Vancouver
Uniquely stylish and always fresh, OPUS Hotel Vancouver redefines the boutique experience, blending contemporary design with warmth and intuitive service. Ninety-six guestrooms feature vibrant colours, spa bathrooms and five lifestyle-inspired décor schemes. Located in fashionable Yaletown, close to Vancouver’s best restaurants, spas and boutiques, the hotel is home to Elixir Bistro and the dramatic OPUS Bar. OPUS was voted one of the world’s top 100 hotels by readers of Condé Nast Traveler magazine. www.opushotel.com

In a rather bold move, Bill Marsh, owner of the Yaletown Browns Social House franchise, recently declared independence from the restaurant chain by shutting the doors for a few days and re-opening as Hub Restaurant and Lounge. Citing irreconcilable differences and wanting to get away from the franchise concept, the newly branded location has managed to keep all its staff during the transition and has revamped the food with a “back to basics” menu of common classics (click here to view).  Congratulations and good luck. ~ PK

On my first trip to Mexico for a wedding last spring, I stayed at an all-inclusive mega resort in Playa Del Carmen, the kind of place that cynical people like me tend to mock outwardly but deep inside long to indulge in the seductive credit card tickling excess of it all. Relaxing in a womb of manufactured full-service decadence that uses an army of cheap labour to turn a swamp into a paradise every single day does have its allure, so when duty called in the form of a paid photo gig, I took full advantage of this rare opportunity to indulge my guilty pleasure and do nothing but eat, drink and lay poolside for a solid week away from my wife and kids.  It is here, where I first encountered The Don.

Just before this trip, I was properly turned on to tequila by the opening staff at Voya (Simon, Jay, Brian, I am looking at you guys) while working on signature cocktails for the 2009 UD Awards. Their enthusiasm for North America’s first distilled drink was sincere and infectious and got me intrigued.

When I arrived in Mexico the following week I decided to focus most of my drinking gravitas on the one and only spirit.  While I did take a few short diversions into beer and wine with dinner, I pretty much consumed my weight in blue agave tequila, averaging about 6-10 drinks a day. Usually, I had it straight up on ice with a lime wedge or with a little tonic water to sweeten it up a little and for the desired bubbles.As anyone who has taken on the enviable task of a week long vacation inebriation will likely tell you, working your way to the top shelf booze takes a bit of know-how, but is surely worth the effort, particularly in Mexico where the prize is high-quality tequila. Sure the resort is “all-inclusive”, but if you want the “good stuff”, you gotta know what you are looking for and be able to secure consistent access to it. The easiest way to do this is with some well-placed tips to the staff.

Upon my arrival I was largely unaware of the top shelf booze game, more thrilled than anything to have escaped the cold grey wetness of Canada if only for a short time, so when I ordered my first tequila drink I was served a  throat burning, face contorting, sickly sour margarita made with a powdered mix and the shake, squeeze and shoot variety of low grade tequila. Probably a mix of different types of agave and processed cheaply.

The offending liquid was being poured from a large non-descriptive bottle and was used for every tequila drink nonchalantly ordered by a hotel guest, whom I wrongly assumed were like me, expecting the drink to be made from the nice tall blue bottle of 100% blue agave on the back shelf. I was determined to not make the same mistake twice.Fast forward through a gaussian blur of sun, surf, glistening skin, an endless maze of buffets, Mayan ruins, all the way to day 4, the wedding day.  I think I had it all figured out. I was then only drinking Corralejo Reposado, the aforementioned tall blue bottle on the back shelf which turned out to be a fairly nice, smooth and complex French and American oaked tequila with notes of orange citrus, pepper and creamy vanilla on the finish. I liked it. I drank lots of it. And I tipped my regular poolside barkeeps well to keep it flowing. Gracias amigos!

For those new to tequila, here is a quick primer on how the spirit is classified:

Blanco “white” or Plata “silver”– white spirit, un-aged and immediately bottled or stored after distillation, aged less than two months in stainless steel or neutral oak barrels.
Joven (“young”) or Oro (“gold”) is a blend of silver tequila with reposado and/or añejo and/or extra añejo tequila.
Reposado (“rested”) is aged a minimum of two months, but less than a year in oak barrels.
Añejo (“aged” or “vintage”) is aged a minimum of one year, but less than 3 years in oak barrels.
Extra Añejo (“extra aged” or “ultra aged”) aged a minimum of three years in oak barrels. This category was established in March 2006.

My next tequila revelation, discovering that the bar game goes to another higher and hidden level, was pure happenstance. After the formal wedding dinner party ajourned, I had rolled up to the main pool side bar (not to be confused with the previously mentioned more diminutive poolside bar) just as three drunken gal pals on vacation together from somewhere in Southern Ontario demanded tequila shots from the smiling cabana barman.

I watched in wonder as he winked at the young women, completely ignored me, and then reached deep underneath his bar into some hidden compartment and pulled out a squat amber bottle of Don Julio’s Reposado tequila and carefully poured the ladies their shots in real glasses (I had been drinking out of plastic cups for days). One of the gals squealed while slapping her knee and refused to drink her shot as she watched her friends guzzle theirs.

I don’t think I pushed her aside, but I did get a hold of that neglected little glass rather quick. While the other two girls winced and complained about the strong taste, I was having a booze revelation savouring each sip of the remarkably soft amber liquid and its lovely lemon citrus notes, hints of chocolate, spice and honey with a subtle baked apple and vanilla finish. This was my first encounter with The Don and I was in sincerely in awe of how smooth, complex and balanced this drink was.  Needless to say, once it was time to return home, a bottle of Don Julio Reposado came with me.

Recently, when world-renowned bartender and master mixologist Brian Van Flandern, the international brand ambassador of Don Julio, rolled into Vancouver to host a lively tequila cocktail party and exclusive private room tasting at Yaletown’s Goldfish Pacific Kitchen, I was quite eager to spend some more quality time getting to know The Don. When it comes to tequila, Don Julio truly is a legend in the business. Being the first high quality ultra-premium tequila brand has its perks, and one of them is wide-spread respect. And why not? When you almost single-handedly refine and elevate the Mexican peoples’ drink to a level of status and price on par with other premier international spirits, such as a single malt whiskey and perhaps even cognac, the Mexican people are right to be proud. Luckily for us, the journey of discovering quality tequila and its many possibilities has only just begun. Let’s hope the LDB doesn’t make it too painful on the wallet. ~ PK

DON JULIO HEIGHT OF CRAFTSMANSHIP EVENT AT PACIFIC GOLDFISH – VANCOUVER (Nov 2009)

FEATURED COCKTAILS

ALLSPICE GINGERITA
1 ½ oz. Don Julio BLANCO
¼ oz. Grand Marnier
½ oz. Simple Syrup
½ oz. Fresh Squeezed Lime Juice
Either fresh Ginger Juice or Fresh Ginger Syrup (if syrup, eliminate the simple syrup)

Garnish:            Dash of Allspice
Glassware:        Rocks Glass

CIDER HOUSE RULES
1 ½ oz. Don Julio REPOSADO
2 oz. Fresh Squeezed Apple CIDER (not juice)
¼ oz. Fresh Squeezed Lemon Juice
¼ oz. Agave Nectar
Cinnamon Powder

Glassware:  Rocks Glass
Garnish:  Cinnamon Sticks 4 to 6 inches in length

JALISCO SIDECAR
1 ¼ oz. Don Julio ANEJO
¼ oz. Bulleit Bourbon
¼ oz. Grand Marnier
¼ oz. Fresh Squeezed Lemon Juice
¼ oz. Simple Syrup

Glassware:  Martini
Garnish:  Flamed Lemon Peel

LUXURY DROP – SIGNATURE SERVES

SIGNATURE SERVE: BLANCO
AGAVE DROP CREATED BY BRIAN VAN FLANDERN (U.S.)
1oz / 30ml     Don Julio Blanco Tequila
0.5oz / 15ml     Agave Nectar
0.5oz / 15ml     Fresh Squeezed Lime Juice
Garnish:    Angled Lime Wedge

Place all ingredients into a Boston Shaker and shake vigorously.  Strain into shot glass and garnish with lime wedge

SIGNATURE SERVE: REPOSADO
SLAP, CRACKER & DROP BY SALVATORE CALABRESE  (U.K.)
1.8oz / 50ml         Don Julio Reposado tequila
7-8 drops         Angostura Bitters
4-5 twists         Black pepper
1            Lime wedge

On a saucer, mix 7-8 dashes of Angostura bitters and 4-5 twists of freshly ground cracked black pepper, stir until it becomes paste like in texture. Take a wedge of lime and coat one side with the paste, serve on the side of a 50ml shot of Don Julio Reposado tequila.  Bite the lime before taking a sip of the Don Julio tequila.

SIGNATURE SERVE: ANEJO
SPANISH RAINDROP BY BRIAN VAN FLANDERN (U.S.)
1 oz. Don Julio Anejo
1 oz. DRY Oloroso Sherry
¼ oz. Fresh Lime Juice
½ oz. Simple Syrup

Flame the zest after it has been dipped in agave nectar, and sugar in the raw, releasing the oils of the orange.

The Opus Hotel, one of Vancouver’s first luxurious boutique accommodations, celebrated their 7th anniversary with typical aplomb and sassy style, rolling out a sexy cocktail party entitled Lust and Envy, named after the two signature cocktail creations by Opus bar manager Sherry Diggle and visiting cocktail dignitary Miss Charlotte Voisey, the global brand ambassador for Scotland’s Hendrick’s Gin.

If not for a prior commitment calling me away, I was quite ready and willing to get intimate and go the distance will all the seven deadly sins, but unfortunately being pressed for time, I did not get past Charlotte’s Lust to get smitten with Sherry’s Envy. However, before high-tailing it to the nearest church to repent and cleanse my dirty soul, I did manage to devour a few delicious bites of Gluttony, Sloth, and Pride from Chef Don Letendre’s deadly and sinful canapés being served and spoon-fed to guests by the seductive and svelte Opus staff. Delicious.^ Charlotte decorates her gin cocktail with a dusting of gold.

“Lust” Rose 75 by Charlotte Voisey
• 1 ounce of Hendrick’s Gin
• Rose infused simple syrup
• fresh lemon
• rose sparkling wine, served with a thin slice of cucumber

“Envy” Original Sin by Sherry Diggle
• 3 mint leaves
• 0.5 tsp simple syrup
• 1 oz. Skyy vodka
• 1 oz. Calvados
• ½ oz. fresh lime juice

• 1.5 oz. sparkling apple juice, Granny Smith apple garnish

The other Seven Deadly Sins prepared by Chef Don Letendre:
• Gluttony Dark chocolate “Scotch” Cordials
• Greed Miniature Steak & Frites, sauce béarnaise, red wine jus
• Sloth “Spoon Fed” silky mash potatoes, braised shredded short ribs
“Spoon Fed” kushi oyster, artisan lemon granite, smoked caviar
• Wrath Spicy Chicken Skewer, yuzu-green peppercorn sauce
• Pride Truffled Pecorino Dungeness Crab Ball “Tempura”

Congratulations on your 7th birthday and we look forward to celebrating many more with you! ~PK

Hendrick’s Gin inspired dinner at Lumiere; Get your spook on as the spirits beckon you to Voya; Artisan chocolate meets wine, beer, cocktails and canapes at The Refinery; Hamilton Street Grill’s Monthly Wine Tasting Series

Hendrick’s Gin Inspired Dinner at Lumiere on November 9th

For one very special night, France and Scotland meet in Chef Dale Mackay’s Lumiere kitchen.

Chef Mackay’s Four Course Menu:

• Grapefruit Cured Hamachi, White Sturgeon Caviar, Cucumber, Radish
- paired with:  Little Miss Hendrick’s – Hendrick’s, Aperol, Clementine, Pressed Lime, Pineapple

• BC Spot Prawns with Rillon, Hearts of Palm, Pickled Ramps, Radish
- paired with: Cucumber White Ginger Sour – Hendrick’s, Cucumber Water, White Ginger, Lemon Juice, Lavender Bitters

• Pan Roasted Duck, Beet Root, Horseradish, Orange, Black Garlic, Cabbage
- paired with:  Martinez#57 – Hendrick’s, Sweet Vermouth, Maresca Cherries, Orange Bitters

• Raspberry Rose Opera Cake, Almond Jaconde, Chocolate, Raspberry, Rose, Raspberry Sorbet
- paired with:  Rose#5 – Hendrick’s, Rose Petal Syrup, Lemon, Rose Sparkling Wine

Please join us in the Lumiere dining room at 7pm. Hosted by Sommelier Kevin Van Hullebush, Lumiere Maitre d’ Drew Walker, and Hendrick’s Brand Champion Charlotte Voisey.  RESERVE NOW, inquire by email, or view website events page.

$115 per person plus tax and gratuity.

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Get Your Spook On as the Spirits Beckon You to Voya

Raise your glass and a little hell at Voya Restaurant and Lounge, October 29 – November 1, with Voya’s Lead Bartender Simon Ogden and his trio of ghoulish cocktails (shaken not scared). His timely concoctions include:

* From Dusk till Dawn
* Corpse Eater
* Death Becomes Her

The potables feature true North spirits – including Alberta Springs Premium 10 year-old Rye Whiskey and Taboo Absinthe from Vernon, BC – among other potent ingredients.

The Voya room is more haute than haunted – with sparkling chandeliers, icy blue upholstery, leather banquettes and an onyx-framed fireplace. Take a seat at the bar, sink into a booth, or cozy up to the coveted fireside seats.

The lounge menu – all treats and no tricks – features satisfying snacks like ginger-glazed crispy chicken wings, beef mini-sliders and the quintessential comfort dish — mac & cheese.

The crowd consists of guests looking to relax in a space that is as inviting as it is sophisticated – from après work revelers to lounge lovers eager to end the night on a high note.

Free Fall
Autumn’s answer to the popular summer ‘Mercury Rising’ Loden penthouse parties, the aptly-titled ‘Free Fall’ is where it’s at – every Thursday from 4 – 8 pm in the Voya Lounge. Each week, Voya gives guests a little something special – compliments of the house – from gratis snacks to sips. So stop by and warm up with a cocktail, take advantage of Voya’s $10 trio of appetizers and enjoy tunes spun by local DJ’s. There’s nowhere sexier to unwind.

Voya Restaurant and Lounge is located at Loden Vancouver, 1177 Melville Street, Vancouver, British Columbia, Canada. Call 604 639 VOYA or visit voya-restaurant.com for information and reservations.

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Artisan chocolate meets wine, beer, cocktails and canapes at The Refinery

Mark your calendars: Friday, November 20th will be the chocolate event of the year. Joe Whinney, CEO and founder of Theo Chocolate, will make a rare appearance in Vancouver for this special event.

Theo Chocolate is a fair-trade, certified organic bean-to-bar chocolate producer in Seattle. They were one of the first to create organic chocolate that didn’t taste like dirt. In fact, it tasted amazing. The company’s values, philosophy and transparency is matched only by the passion of the people who work there.

The night will feature Theo Chocolate in some surprising ways: as savoury canapes, in cocktails, and paired with artisan wine and beer. Joe Whinney will talk about the company that he founded, and entertain us with stories about the trials and tribulations of being an artisan chocolate maker.

This unique event is presented by Eagranie Yuh of The Well-Tempered Chocolatier. The evening will feature canapes from The Refinery, the mixology stylings of Lauren Mote, fine wines selected from the Farmstead Wines collection, and the opportunity to taste some amazing chocolate. And that’s not all. There’s more stuff coming down the pipe, so stay tuned.

Date: Friday, November 20th, 2009
Time: 5:30 p.m. – 7:30 p.m.
Location: The Refinery, 1115 Granville Street, Vancouver
Tickets: $50.00

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Hamilton Street Grill’s Monthly Wine Tasting Series

This month we present Desert Hills Wines From the Black Sage Bench’s of Oliver, BC

In keeping with our popular format, try a sampling of three new wines and have three savoury, wine-inspired food tasters while learning from a wine expert as they take you through a sit down yet casual style tasting. At $25 per person, this tasting really is a bargain.

This month we are pouring Desert Hills wines from Oliver, BC alongside Hamilton Street Grill’s Executive Chef Neil Wyles’ wine inspired appetizers. Neil makes excellent choices when pairing his appetizers with the wines and the tasting format is casual, informative and fun! Further info on the wine at www.deserthills.ca

Wine Tasting
Monday, November 2nd and
Tuesday, November 3rd
5:30 pm until 7 pm
Tickets $25 per person

Hamilton Street Grill
1009 Hamilton Street,
Yaletown, Vancouver

Seating is limited and always sells out quickly. Reserve by credit card at: 604-331-1511 or hamiltonstreetgrill@telus.net

The Glowbal Group is expanding again. Right on the heels of their last big opening party for the re-imagined Coast in July, the sassy new baby in the family is called Society.

Come inside for a sneak peek.

The concept, executed by Box Interior Design, stays true to Glowbal form with another sexy one-two punch dining and lounge offering that syncs well with the fashionable and fickle crowds of Yaletown. Society is set to open in their old Coast location (1257 Hamilton Street) this Thursday, October 29th.The menu concept is “reinvented comfort food” – ie. Prime Rib Burger, Shake N Bake Chicken, Lobster Shephard’s Pie. Lunch items will range from $6.00 – $15.00
 with dinner items costing from $12.00 – $19.00. The main dining area has approximately 45 seats and the outside patio will hold another 40. Also, something to note, each white linen table is covered with brown paper before each seating, to accent the “easy-going” nature of the food and mood, a direct contrast to the elegant decor.The lofted upstairs of the restaurant is home to a very stylized bar and lounge with 55 seats, think 70’s future chic, a place where Captain Kirk might seduce his latest alien hottie over a few glasses of Romulan Ale. Fuchsia plush velvet couches, square golden ottomans, slick high-gloss leather chairs, simmering metalic draperies, and candle-lit hexagonal tables adorn the space.

The Main Players:
Restaurateurs | Emad Yacoub & Shannon Bosa Yacoub
General Manager | Dennis Pak
Executive Chef | Brandon Thordarson

Hours of Operation:
Monday through Friday 11:30 am to 12:00 am 
Saturday and Sunday 4:30 pm to 12:00 am

Society
Tel: 604.629.8800
Email : info@society-grg.ca
www.society-grg.ca

~ PK