Chef Renaerts heads West by Northwest to take over the kitchens of Fraiche Restaurant and Crave Beachside; Executive Chef Wayne Martin makes Main Street decision; Get your “Jig” on. Irish styles at The Refinery; ’Olympic Hangover’ menus offered at db Bistro and Lumiere; Hamilton Street Presents – Spirits of the West, Volume 10 – Irish Whiskey; Top Table Olympic postcards

CELEBRATE SPRING FLAVOURS AT L’ALTRO BUCA

A Fresh, Affordable Approach To Post-Olympic Dining

March 9th, 2010, Vancouver, BC – With Olympic mayhem and meals served in tents now a distant memory, those looking to revel in local fare and fresh flavours at exceptional value can take refuge at Westend favourite, L’Altro Buca. For the next few weeks, chef Andrey Durbach is highlighting the arrival of springtime ingredients with a new menu featuring twenty items under twenty-five dollars, family-style dining options, and prix fixe price breaks. Diners can choose from items such as salad of king crab served with wild prawns, avocado and tomato and basil dressing; grilled asparagus served with housemade pork cheek bacon and poached egg, finished with Parmigiano Reggiano; handmade fazzoletti pasta with osso buco ragu and gremolata; roasted Rossdown Farms chicken served with olive oil mashed potato, lemon, rosemary, confit garlic and fresh baby artichokes.

The full springtime menu is available below. L’Altro Buca is open for dinner seven nights from 5pm, for reservations please call 604.683.6912 or please visit: www.altrobuca.ca.

ABOUT LA BUCA, L’ALTRO BUCA & PIED-À-TERRE
Chef Andrey Durbach and business partner Chris Stewart opened their first venue together five years ago. Today, they own and operate three very distinct neighbourhood restaurants in Vancouver: La Buca, Pied-à-Terre and L’Altro Buca. Guided by the belief that every community deserves a perfect little place to dine, their restaurants offer inviting atmospheres paired with quality, fresh ingredients and exceptional service.

ANTIPASTI
Porcini mushroom soup with truffled crema, 8.50
Romaine lettuce salad, fried anchovies, lemon, garlic and capers, 9.50
Grilled asparagus with housemade pork cheek bacon, poached egg, Reggiano Parmesan sauce, 11
Antipasto della casa, for two, 15
Salad of king crab, wild prawns and avocado; tomato and basil dressing, 12.50

PRIMI
Spaghetti: choice of pomodori or pesto sauce,15
Risotto frutti di mare: prawns, scallops, king crab, fresh fish,22
Handmade duck tortellini in brood,17
Fazzoletti with osso buco ragu and gremolata, 18

SECONDI
Pesce del giorno, fresh fish every day, A/Q
Crisp roasted Rossdown Farms chicken, olive oil mashed potato, lemon, rosemary, confit garlic, fresh baby artichokes, 23.50
Milk fed veal scallopine with mushroom risotto and marsala sauce, 25
Grilled Angus beef shortrib, truffled cauliflower purée, lemon-pepper tagliatelle, Chianti wine sauce, 24

DOLCI
Sorbetto with moscato d’asti
Caffe latte pannacotta with milk foam & fresh zeppolini

Chocolate torta with pistachio crema & salted caramel
Crème fraîche cheesecake with sour cherries
7.50

Tasting and a la famiglia menus available
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RENAERTS HEADS WEST BY NORTHWEST TO TAKE OVER THE KITCHENS OF FRAÎCHE RESTAURANT AND CRAVE BEACHSIDE

Local top chef Dino Renaerts makes an exciting move to replace chef Wayne Martin at the helm of Fraîche Restaurant and Crave Beachside. The acclaimed hilltop restaurant and seaside eatery, loved by locals and critics alike, are now in the hands of Renaerts – one of the few born, raised, trained and celebrated Vancouver chefs.

“I’m really looking forward to doing something new, somewhere new,” says Renaerts. “The food at Fraîche has been impeccable since Wayne Martin opened its doors in 2007 and it’s going to be fun and challenging to add my own twist to the menu and wine program.” Dino Renaerts comes to West Vancouver 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 – 2009 and has made contributions with his food and wine expertise to “Get it Canada.”

New challenges to learn, grow and innovate keep the gregarious chef inspired. Renaerts’ latest opportunities at Fraîche and Crave Beachside will have him working in two of the most beautiful locales in all of Greater Vancouver. He is thrilled to bring the culmination of his professional experience to established restaurants in a new community and offer his own brand of “west coast cuisine” to their menus.

Stay tuned, there are bound to be some exciting twists around the corner with Renaerts at the helm.

Accolades have followed Fraîche from its opening in 2007; the restaurant’s panoramic cityscape views complement the cuisine as does the impressive service and top notch wine list.

Crave Beachside offers a comfortable, coveted setting overlooking beach, ocean, mountains, Stanley Park and the Vancouver skyline. Long a favourite neighbourhood location, it’s an ideal spot for a romantic cocktail, lunch, family gatheringts and, to watch the summer sunset from the patio.

www.fraicherestaurant.ca
www.craverestaurants.com/beachside

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TALENTED LOCAL CHEF REFINES HIS FOCUS

Executive Chef Wayne Martin Makes Main Street Decision

His talent in the kitchen and ability to manage a large staff and multiple kitchens has been proven time and again. When Executive Chef Wayne Martin made a leap of faith and swapped his Four Seasons Vancouver Hotel Executive Chef toque for a lot more hats as the Owner/Operator/Executive Chef of Crave Main Street he had a vision.

To get back in the kitchen and develop a menu of “renewed classics” in a vibrant neighbourhood and build a loyal following in an area he wanted to call home. He also wanted to take more time to enjoy life, slow down his hectic pace and refocus his priorities. In 2006, he quickly turned the 34 seat-eatery into a Main Street must-do and inspired guest line ups to nab a seat at the coveted, fair weather, back-garden terrace.

Chef Martin’s Cobb Salad, Ahi-Tempura Rolls and Popcorn Shrimp gained cult status and remain on the menu to please his many regular customers. Chef Martin is one of the reasons that South Main became, and remains, one of Vancouver’s most exciting dining strips.

An unexpected opportunity led Martin to form a business partnership with private investors and into the hills of West Vancouver. The capable chef quickly found himself once again immersed in fine dining at the newly opened Fraiche Restaurant in fall 2007 where he soon captured one of the coveted positions in enRoute Magazine’s “Top Ten New Restaurants in Canada” in 2008 as well as many accolades from local food critics. The new partnership also created CRAVE Beachside, Ambleside’s answer to the Main Street staple.

After much soul-searching and two years of blazing a daily path between Main Street, Ambleside and the British Properties to oversee three different kitchens, three sets of staff and a multitude of clientele, Martin has made a difficult decision.

“I’m heading back to Crave Main Street exclusively for the time being,” says Martin. “I left the Four Seasons for a reason – for a change, for a new way of doing things – and as much as I enjoyed running the West Vancouver restaurants I knew ultimately I wasn’t being true to myself and my goals.” And so, effective March 1, lucky Main Street patrons now have Chef Martin all to themselves.

Crave’s ongoing philosophy of offering comfort food at its best continues to showcase fresh, seasonal, regional and organic farmer’s market ingredients. Look for an invigorated menu at Crave Main Street to match the mood of its Executive Chef.

Crave on Main
3941 Main Street
Vancouver, BC
T: 604.872. 3663
E: info@craveresaturants.com
www.craverestaurants.com

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GET YOUR “JIG” ON. IRISH STYLES AT THE REFINERY

March 17, 2010, 5:00p – late

Granville Street will make any pub-crawler a proud Irishman or woman by the end of the night – get behind the 8-ball on this one, and make your way down to the Refinery.

What’s doing? Oh, we’ll tell ya – check out this little menu of Irish pride.

Click the clover to reserve your spot!

Guinness Lamb Stew $10
Slow braised lamb shoulder, Guinness demi glace, caramelized onion, roasted parsnip, potatoes

Seared Lamb Flatbread $10
Lamb tenderloin, roasted Yukon gold potatoes, caramelized leeks, Dubliner cheese

Roast Lamb Sandwich $10

Leek and Potato Soup $5
Roasted leeks, smoked pork, coolea cheese

Throw in a pint of Guinness and or a shot of Jameson’s for cheap too.

Guinness $7

Jamesons $6

All other highballs $6

All other 330mL beers $6

All Refinery signature cocktails $10

Now that’s what I call a deal to get all green with envy about.

To finish it off?

IRISH DRINKING SONGS ALL NIGHT.

We are proud to announce that there will be no green coloured food or beverage at the Refinery unless it’s naturally occuring like lettuce and asparagus. Green food colouring is the leading cause of gut-rot. This is a campaign for real drinking.

Cheers and hope to see you here!

The Refinery
Tel: 604.687.8001
www.therefineryvancouver.com
1115 Granville St, Vancouver

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‘OLYMPIC HANGOVER’ MENUS OFFERED AT DB BISTRO AND LUMIERE

Three Course Prix Fixe Menu $30 Offered Throughout MarchThank you for visiting db Bistro Moderne and our sister restaurant Lumière, during this extraordinarily busy Olympic period.We wish to extend an extra special thank you to our loyal Vancouver clients, without whose patience and enthusiasm, we could not have welcomed the world to the extent that we did.As we ready the restaurants for spring and the soon-to-be patio season, we extend a very special offer to visit us at a more relaxed, post-games pace, and enjoy a gorgeous three-course dinner for just $30 per person (click here to view db Bistro menu), plus tax and gratuity.

If Grand Relais & Chateaux style dining is on the menu as well or instead, we invite you to enjoy Lumière’s post-games special offer of three courses for $60 (click here to view Lumiere menu), plus tax and gratuity.
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HAMILTON STREET PRESENTS – SPIRITS OF THE WEST, VOLUME 10

Irish Whiskey Tasting
With barman Ryan Cheverie
Wednesday, March 17^{th
6:00 pm to 8:00 pm}

An evening of exploration, discovery and fun

This month, and yes it’s no co-incidence, we are tasting Irish whiskey

On the long bar at Hamilton Street Grill, a selection of Irish whiskeys straight up to taste, Irish whiskey cocktails and Irish themed hearty snacks.

$30.75 per person includes taxes and tips and for those staying on for dinner, an additional 20% off your meal.

Seating at the bar – Please RSVP to 604-331-1511

Hamilton Street Grill
1009 Hamilton Street, Yaletown, Vancouver
www.hamiltonstreetgrill.com

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TOP TABLE OLYMPIC POSTCARDS

Notes on Olympic Memories, Cookbook Awards and The Most Romantic Night of the Year

Vancouver + Whistler, B.C. – Like yours, our Olympic memories are rife with wonderful individual moments and the spirit that celebrated excellence at every turn. We enjoyed a great mix of our regulars and locals at each of our restaurants - Araxi in Whistler, and Blue Water Cafe, CinCin, and West in Vancouver – along with many visitors, royals and celebrities of an extraordinary diversity.

But in our eyes, the true stars of the Olympics were the athletes.

In concert with Champagne Nicholas Feuillatte, we offered complimentary bottles to every Olympic medalist to accompany the sparkling toasts of thanks they made to friends and family. It made for many intimate moments and we were delighted to share in so many of them in Whistler and Vancouver, including Canadian Gold Medalists Ashleigh McIvor, Maëlle Ricker, andJon Montgomery, and Canadian Silver Medalists Mike Robertson, Jennifer Heil, Shelley-Ann Brown and Helen Upperton, to name a few.

Araxi and Blue Water Cafe win Cordon d’ Or Cookbook Awards
On the heels of our recent cookbook awards in the Gourmand ‘Best in the World’ competition, Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant and Blue Water Cafe: Seafood have been awarded Cordon d’ Or – Gold Ribbon International Culinary Academy Awards. Two of four awarded in Canada and out of only 16 worldwide, Araxi won ‘Best Illustrated Cookbook’, while Blue Water Cafe took the ‘Best Fish and Seafood Cuisine Cookbook’ category. Congratulations to chefs James Walt and Frank Pabst, and the teams at Araxi and Blue Water Cafe, for these accomplishments.

Earth Hour
Why is Saturday, March 27th more romantic than Valentine’s Day? Because on that night, the world turns off the electricity in honour of Earth Hour. For the third consecutive year, our four restaurants will join hundreds of millions of people around the world and will go candlelight for one hour starting at 8:30 pm, in an effort to show it’s possible to take positive action on climate change. To reserve your table, visit: Araxi, Blue Water Cafe, CinCin and West.

Mark your calendar! On March 25th participating restaurants have pledged to donate 25% of all food proceeds to A Loving Spoonful and Friends For Life. In addition, Sumac Ridge Estate Winery will donate $1 from every wine bottle sold in BC for the month of March and Stella Artois will also donate $1 from every beer sold at Dining Out For Life venues.

It’s the easiest good deed you’ll do this year!

For more information, visit:
www.diningoutforlife.com
www.alovingspoonful.org
www.friendsforlife.ca

Can you keep a secret? The Divino Bordeaux Wine Club meets the second Sunday of every month, but its members don’t want you to know that. And anyone can join, but they don’t want you to know that either. Don’t get me wrong, it’s not that they’re not looking for new members (they are), but you have to understand that the more people know about it, the more they will be forced to divvy up their portion of Mr. Grippo’s secret wine collection.

And just who is this mysterious Mr. Grippo character? Why, the owner of Commercial Drive’s Divino Restaurant as well as Dolce Amore Gelateria next door.

The actual concept for the Bordeaux Wine Club was the brain child of Divino’s Austrian sommelier, David Fert. It is one thing to simply be a certified sommelier, and quite another to take an active interest in sharing your expertise with others. On this particular second Sunday of the month, Mr. Fert took us all on a tour of Italian varietals, educating us along the way about the methods behind Amarone (the grapes are harvested and dried on straw mats for approximately 100 days before pressing, which contribute to its robustness) and the history of the Super Tuscan (Antinori was the first to stray from the strict DOC Italian wine regulations by releasing a blend of Italian and French varietals in the 1970’s).As we chatted away about Oscars and Olympics, we sat down to the opening act of a sweet green melon and prosciutto millefeuille prepared with care by Chef Jefferson Alvarez, to accompany our sparkling Ferrari Perlè.The 2007 Pinot Bianco Schiopetto followed, with creamy avocado and tangy prawns, lobster and vegetable tempura topped with Osetra caviar. The prosciutto theme continued, this time enveloping rabbit served with wine poached apricots and rapini, which proved an excellent companion to the darkly perfumed, raspberry and cardamom-scented 2003 Brunello Antinori.The pacing between the third and fourth courses seemed slightly more delayed. Apparently, Plan A would have seen us eating handmade linguine, but alas, it didn’t hold up in the boiling water, explained Chef Alvarez. So he decided to whip up some handmade gnocchi last minute instead. Now, show of hands… how many of you have ever attempted gnocchi from scratch? I have, and let me tell you, there is no “whipping up” about it.  It is a craft that takes much time and patience, and so for Chef Alvarez to have been so quick on his feet as to rearrange the accompaniment at the drop of a hat, I can speak for everyone when I say we were thoroughly impressed.  Once boiled, it was sautéed in foie gras (always a bonus) and served with bison short rib, then scented with white truffles, which naturally granted us an all-access pass into Barolo territory, where we enjoyed a nose full of roses and tar, with dark dried cranberries courtesy of the 2001 Barolo Brovia.Back down to Tuscany we went as we sampled a selection of house cured meats such as the Lomo pork tenderloin and sweet Iberico ham terrine which capably assisted the 1994 Ornellaia Bolgheri Super Tuscan, a tight and spicy Sangiovese, Cabernet and Merlot blend.The grand finale to the savoury portion of the night was the roasted Cinghiale (wild boar) tenderloin served with not just the dark ruby red candied apple lip-smacking 1998 Amarone Allegrini, but out came another Super Tuscan to the rescue: the heavy hitting 2006 Tignanello! Could there have been a more perfect match? This combination is something one might expect to find amongst the rolling hills of Chianti, but instead we found it right on the Drive.And as if that weren’t enough, we were privy to a private lesson on how to make your very own liquid nitrogen ice cream! It sounds extreme, and it was, and went spectacularly alongside Chef Alvarez’s banana chocolate bread pudding.All this can be yours for only $299, an incredible value for the supreme quality involved in the service, food preparation and access to a seven course wine dinner that features labels you’ve only read about in Wine Spectator, let alone seen or tasted for yourself.

~ Katherine van der Gracht

Before anyone decides to become a cook, they should get used to opening an envelope, staring at the contents and saying “I worked harder than this!”. The money that we earn is only part of the problem, and it probably would never be an issue if we weren’t surrounded by people who are wealthy by comparison. I’m referring to the well-heeled customers, and the smartly dressed/wine-savvy people who serve them. Contrast is everything, and the restaurant provides plenty of it. The customers escape most of the scrutiny because we have no idea how it is that they’ve managed to find themselves so nicely situated. We know only that it must be nice to be them.

The official company word about the front of house is that we just plain don’t like them, and it’s because we don’t understand them. We share a workspace with these people who often double our earnings despite only working half of the time. I’m looking at you, servers. And I’m looking at you with eyes that could really use some fucking glasses, so this means that I’m squinting. I’m not going to outright say that they don’t work as hard as us; it’s a futile argument that rages on whether or not I weigh in on it. What I will say is that the current arrangement between cooks and servers everywhere isn’t even close to being equal. It’s terribly obvious. Unfortunately we are co-dependent, and for the balance to weigh in favour of one side or the other only leads one side to believe that they’re more important, and are therefore entitled to more. I mean, who wouldn’t want to eat at Marxist Burger? Knife and fork, meet hammer and sickle.

Thankfully, I’ve managed to get my foot through the back door of many kitchens without having to attend a cooking school. This isn’t to say that the experience wouldn’t have been valuable. In fact, I probably would have been a lot better, a lot sooner if I’d done it. My serpentine path from dishwasher to journeyman cook may have taken a little longer in terms of acquiring a certain skill set, but I did it without having to take out a massive student loan. Actually, I got paid. I can’t thank myself enough for this decision, even though I kicked myself every time I saw somebody who chose the other path excelling. It isn’t uncommon to find a kid fresh out of culinary school with a diploma in one hand, and a big huge receipt in the other. Now, this would be acceptable if they were heading into a situation where they would earn a wage as fat as the debt. Instead their earnings are likely to remain as skinny as Kate Moss until they do one of two things: leave the industry for a well moneyed one, or sell out. It’s a terribly unrealistic way to get started in this business; the bitterness I’m currently tasting would be tenfold if I’d done things the other way.

Even without a lingering cloud of student debt, I’ve often fantasized about taking up another trade where I could just punch the clock, earn a reasonable wage, and maybe, just maybe, have some health benefits. I’ve also done some dreaming about what I’ve decided to call selling out. I could head off to a hotel and start out at a wage somewhere between 15 and 20 bucks an hour, peeling my way to the top of the ladder. I hear there are danishes at some of the union meetings, lots of coffee too. Separately, there will always be jobs for folks like me in the many mighty corporate kitchens. My eyebrows are permanently raised at job titles like “Kitchen Manager” or “Production Chef”. The money and perks that await me beyond the pearly gates of an Earls or a Cactus Club will likely be buried with their shareholders and big fat Executive Food Idea Engineers. I’m leaving it on the table. unless of course they start paying their employees with novelty sized cheques or in bags with dollar signs on them. I’d also be open to becoming the Earl of Earls, but only if Highlander rules applied (see: there can only be one, and on the job training is provided by Sean Connery).

Bitterness is something that needs feeding, and I’d have to ignore some fairly obvious scenarios to starve it to death. It’s either that or things would need to change. I think this is why the bitterness comes and goes, because I haven’t the slightest idea how to instigate any kind of shift in the way things are. Conversely, I’m only able to remain ignorant until my squinty little eyes catch a glimpse of something they don’t like. It’s cyclical, and it’s shitty through and through.

By now you probably think i’m doomed. I’ve taken the blue pill and am heading to plumbing school to turn my pipe dreams into realities. Sorry to disappoint, but I’m staying put for now. The reason the bitterness provides such conflict is that I’m absolutely in love with food and cooking. If I hated it, it’d be an easy choice to make. Food and drink are always at the front door of my brain, knocking loudly until I let them in. When I’m not working, I’m on the couch reading cookbooks cover to cover, watching a variety of food TV (Diners, Drive-Ins annd Dives, anyone?), writing down my petty thoughts, or just trying to wrap my head around the whole idea of making it as a chef.

One conclusion that I’ve come to is that you cannot succumb to the bitterness. Battling with it is one thing, and totally normal, but to be overcome with it is to be contagious to others. The words of the infected plague the workspace like an airborne case of the clap.

Your Friendly Neighbourhood Line Cook,

Jacob Galbraith

Which is to say I took a day trip recently. Lunch at Le Pichet, then a late dinner at Delancey. Both were good to excellent, but the real revelation was the location of second lunch, (or first dinner depending how you want to look at it.) We went to Basque pintxos bar Txori around five, theoretically for a snack and drink, in reality we pretty much consumed the whole menu and had many drinks. What an exciting restaurant. Every single dish without fail was executed to a level you’d expect from West or Lumiere, but using honest simple technique and fast food dollar menu pricing. The cooking was at a level we are not used to here. Gone were pretense and showmanship all too evident in Vancouver, replaced by a real sense of wanting to please.

This place is all about substance, leaving style to those that need to rely on the later in lieu of the former and magically transforming into an abundance of both. I am so smitten with this place that I would get in the car right now and head straight back given half a chance.

Oil poached mackerel was fresh and lacking fishy overtones, replaced by satisfying meatiness. Served on a slice of toast with a Spanish ratatouille underneath it, pure genius. A potato salad that was exciting (making it the first potato/mayo combo in the history of cuisine to be interesting),  a veal meatball speared into toast, perfectly grilled sardines, a piquillo pepper stuffed with blood sausage and fried, a mini paella, smoky with paprika. The food is amazing in that every tiny dish speaks of what it is, and not a flavour is duplicated across the menu. I was certain halfway through our snack that we should get into the car, march into the kitchen of Mis Trucos, take the kitchen staff back with us, feed them and then say “See? This is what you are trying to do.” A more astute friend observed Txori seems to occupy the middle ground between La Bodega (boisterous, but touch and go on the food) and Mis Trucos (attention to detail – but the restaurant space and the precise presentation drains the dining experience of the expected warmth and sheer fun of Spanish cuisine?)  I think alot of places in Vancouver fall prey to the whole Wallpaper influenced food aesthetic.  Neat little piles,  over designed plates and cutlery, stripped down sterile rooms.

My only complaint was that the toast underneath the tapas tended towards “supermarket baguette” in texture and flavour, but with cuisine this brilliant that seems a little like bitching about Megan Fox’s toe thumbs.

Go. Soon. It’s brilliant.

~KT

Spinnakers in Victoria, Canada’s oldest brewpub (now over 25 years old), is one of the original trailblazers responsible for the timely revival of North America’s craft beer movement. One of their latest efforts is an homage to a classic strong Belgian blonde ale called Fog Fighter.

This beer has an pleasant aroma of apricot fruit and yeast. The hazy golden orange beer pours into the glass with a moderate level of carbonation and produces a small creamy white head, which sadly does not stick around for long. There is an upfront spiciness that smooths out into a fruity sour sweet malt flavour with whispers of coriander.

Fog Fighter has a medium body and a smooth, dry and fairly well-balanced character that finishes with a slightly sweet and tart aftertaste. It is very drinkable considering it’s high gravity and would pair well with a wide range of food, especially Thai or Indian cuisine, which would integrate well with the coriander and yeast notes. ~ PK

Brewer: Spinnakers
ABV: 8%
Category: Strong Belgian Blonde Ale
Appearance: 3
Aroma: 3.5
Flavour: 4
Mouthfeel: 3.5
Overall: 3.5
Score: 17.5/25
Availability: 650ml bottles available at most BC liquor stores and better private outlets

Job details inside.

Located in the beautiful Okanagan Valley, Quails’ Gate is one of Canada’s premium family owned estate wineries and has become renowned for world-class wine production, creative cuisine and excellence in customer service. Our Old Vines Restaurant is designed to offer our guests the ultimate experience of wine and food in a spectacular vineyard setting.

We are seeking a talented individual to join our team in the role of Old Vines Restaurant Manager.

In this role, you will be responsible for the service operations of the restaurant and private dining room. You will provide the leadership to the service team to deliver memorable dining experiences.  You will work closely with the Winery Chef and culinary team as well as other members of the on-site hospitality team. You will work with the General Manager to develop the service program of the restaurant in line with the Quails’ Gate vision.

Our successful applicant will possess natural leadership abilities, work well in high pressure situations and have the ability to multi-task and take initiative.  They must have fine dining experience and a detail orientated service approach. They will have a strong restaurant operations background, be hands-on, have a track record of developing others, and a positive,  ‘can do’ attitude.

Applicants must have a minimum of 5 years of management experience, preferably within fine dining. They will have an understanding of brand implementation, budgeting, planning, and be proficient with computers and technology, including POS systems. They will demonstrate organization and coaching skills, and have advanced knowledge of wine and food.

To Apply: If you are seeking an experience with a dynamic winery that is intent on establishing itself as Canada’s leading premium brand, please forward your resume with covering letter to:

Lani McGill
Human Resources
Email: employment@quailsgate.com
Website: www.quailsgate.com

Only if you have a thirst for a vaguely Tarantino-esque bit of Ad Busters inspired agit-pop that is. Heavy on food and restaurant brands, it is interesting how much of what keeps us alive is readily identifiable as a corporate property. Or may be not, maybe it’s just a colourful animated short Starring Ronald McDonald.   Anyway sit and enjoy.

~KT