vista d'oro

Vista D’oro Farms & Winery – 4th Annual Walnut Festival

Oh what nutty fun this will be!

DATE: Sunday July 26th, 2014
TIME: 12pm until 4pm
LOCATION: 346 208th Street – Langley

Sunday the 26th, join Vista D’oro to celebrate the Green Walnut!

We have invited a number of our favorite chefs/creators/farmers to spend the day at the farm with all of us, in celebration of the Green Walnut. A day to share a little taste of what they do and give them a chance to tell their unique story and introduce you, our favourite customers, to their amazing products.

Sample our latest preserves, wines and ciders alongside other walnut inspired nibbles created just for the day. Wines, Ciders and Sangria will also be available for purchase by the glass as well as picnic provisions.

Entertainment throughout the day will be playing under the walnut trees and picnic blankets are welcome and encouraged.

Tickets are $25 – includes entry, wine tastings and food samples

All ticket proceeds from the event to support Canuck Place Childern’s Hospice

Click the link below to order tickets online or send us an email – info@vistadoro.com

Eventbrite - 4th Annual Walnut Festival

Please, as always,  plan a safe ride home!

PS – Chabby kindly requests you keep your dogs at home
, she hates sharing all the attention :)

Meet My Market Month

Farmers MarketThe BC Association of Farmers’ Markets is excited to announce that July is Meet My Market month at farmers’ markets across the province!

Throughout the month of July, anyone in BC can participate in Meet My Market month by bringing a friend to their local BC farmers’ market and entering a grand prize giveaway via social media or in person at participating markets. Meet My Market month kicks off on July 1 and runs until July 31, 2015.

Across the province, more than 125 farmers’ markets offer an abundance of locally grown food and locally made goods, along with community fun including live music, children’s activities, cooking classes, artisan workshops and a place for neighbourhoods to come together.

Funding support for Meet My Market month is provided, in part, by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture, Vancity and the BC Association of Farmers’ Markets.

Celebrate Meet My Market month this July and you could win big! Here’s how:

1. At participating markets: Simply bring a friend to your favourite BC farmers’ market and fill out a ballot at the info booth. Many markets are offering additional incentives such as a free coffee or baked treat.

2. Via social media: Snap a photo at your favourite BC farmers’ market and post it on social media, tagging @bcfarmersmarket and add #MeetMyMarket to enter. Not on Instagram or Twitter? No problem. You can also enter via the BCAFM Facebook Page.

3. All entries will be automatically entered to win one of two grand prizes: A three-night getaway (+ wine touring) for two to Sparkling Hill Resort in the Okanagan. Social media entrants will also be eligible to win one of five weekly random prize draws for $50 to spend at the farmers’ market of their choice.

Follow Meet My Market month:

Website: http://www.bcfarmersmarket.org/meetmymarket

Twitter & Instagram: @BCFarmersMarket #MeetMyMarket

Deighton Cup

CONTEST CLOSED #GIVEAWAY 2 Tickets to The Deighton Cup

The Deighton Cup, is running Lucky Number Seven on Saturday, July 25, 2015 at Hastings Racecourse (188 N. Renfrew St.), from 12 pm to 6 pm.

Named after legendary Vancouver saloon owner John “Gassy Jack” Deighton, The Deighton Cup is warming up for its seventh anniversary of heart-stopping horse racing, fearless fashion and masterful mixology, co-produced by Droski/Turner and The Social Concierge.

You’ll win 2 tickets to  Concourse G.A. ticket

  • complimentary welcome cocktail
  • eight thrilling horse races with trackside electronic betting
  • access to the new carnival-themed midway with live band and DJ
  • access to the trackside Stella Artois Beer Garden
  • access to grandstand viewing boxes
  • entry into the Style Stakes competition for the Best Dressed woman and man of The Deighton Cup — Lucky Number Seven.

a Rafflecopter giveaway

deighton cup

Known as “the most fashionable event of the summer,” a Derby dress code is highly encouraged: fancy hats and dresses for women, and seersucker suits and fedoras for guys. The best dressed woman (Belle Du Jour) and man (Gallant Sartorialist) in the Style Stakes will be chosen by a panel of fashion industry professionals and each win $500.

The Deighton Cup has six ticket levels to take you off to the races in style! All tickets and packages are available online at www.deightoncup.com.

Concourse & Grandstand Area ($35 – New this year!) ticket holders will enjoy access to the inaugural Concourse & Grandstand Area, eight adrenaline-pumping horse races and a complimentary welcome craft cocktail.

IN BRIEF
The Deighton Cup – Lucky Number Seven
Date: Saturday, July 25, 2014
Time: 12pm to 6 pm. Post Time (first race), 1:45 pm
Location: Hastings Racetrack (188 N. Renfrew St.)
Tickets: $35 GA Concourse ($47 with lunch addition), $75 VIP and $150 Cocktail Jockey from www.deightoncup.com
$5 from the sale of every ticket benefits Variety – The Children’s Charity

Deighton Cup

The Deighton Cup

The event that changed the way Vancouver plays, The Deighton Cup, is running Lucky Number Seven on Saturday, July 25, 2015 at Hastings Racecourse (188 N. Renfrew St.), from 12 pm to 6 pm.

Named after legendary Vancouver saloon owner John “Gassy Jack” Deighton, The Deighton Cup is warming up for its seventh anniversary of heart-stopping horse racing, fearless fashion and masterful mixology, co-produced by Droski/Turner and The Social Concierge.

In honour of Lucky Number Seven, The Deighton Cup will double in size. A specially constructed viewing platform and reserved grandstand seating will accommodate an additional 1,500 Concourse-level guests trackside. Meanwhile, $5 from every ticket as well as the proceeds of charity blackjack and roulette on the casino-themed midway will go to benefiting partner Variety – The Children’s Charity.

deighton cup

Known as “the most fashionable event of the summer,” a Derby dress code is highly encouraged: fancy hats and dresses for women, and seersucker suits and fedoras for guys. The best dressed woman (Belle Du Jour) and man (Gallant Sartorialist) in the Style Stakes will be chosen by a panel of fashion industry professionals and each win $500.

The Deighton Cup has six ticket levels to take you off to the races in style! All tickets and packages are available online at www.deightoncup.com.

  1. Concourse & Grandstand Area ($35 – New this year!) ticket holders will enjoy access to the inaugural Concourse & Grandstand Area, eight adrenaline-pumping horse races and a complimentary welcome craft cocktail.
  2. Concourse & Grandstand Area with Upgraded Lunch ($47 – New this year!) Add a freshly prepared, Southern-style sandwich-and-salad lunch by Cocktails and Canapés Catering to a Concourse and Grandstand Area ticket for an additional $12.
  3. Marquee VIP ($75) ticket includes full access to the Concourse level, welcome craft cocktail and picnic lunch, as well as elevated access to The Deighton Cup’s traditional VIP Areas: the Lounge of Leisure, Field of Dreams, Cigar Lounge and Champagne Stage. Marquee VIP guest are also eligible for The Style Stakes and Gallant Sartorial awards. Winners will have their names engraved on The Deighton Cup for posterity and win a weekend getaway, courtesy of our partners.
  4. The Cocktail Jockey Mixology Competition ($150) limited to 50 tickets, this includes full access to the Marquee VIP Area as well as admission to the Hastings Grandstand Skybox Patio for the 3rd Annual Cocktail Jockey Mixology Competition, presented by Bulleit Frontier Bourbon. Get shaken and stirred as the city’s top bartenders compete before an all-star judging panel to win bragging rights and $1,000 cash!
  5. Marquee Experience VIP Package ($2,500 for 8 guests) is the ultimate in race-day revelry. Receive full Marquee VIP access for your party as well as private seating on the trackside Champagne Stage, three bottles of premium Champagne and tableside lunch service.
  6. Grandstand Private Suite ($2,950 for up to 30 guests – New this year!) A branded, reserved trackside suite for up to 30 guests, private bar with dedicated server and 30 drink tickets, Southern-style sandwich-and-salad lunch and charcuterie and cheese spread refreshed throughout the afternoon.

IN BRIEF
The Deighton Cup – Lucky Number Seven
Date: Saturday, July 25, 2014
Time: 12pm to 6 pm. Post Time (first race), 1:45 pm
Location: Hastings Racetrack (188 N. Renfrew St.)
Tickets: $35 GA Concourse ($47 with lunch addition), $75 VIP and $150 Cocktail Jockey from www.deightoncup.com
$5 from the sale of every ticket benefits Variety – The Children’s Charity

Long Table Distilery Gin

Long Table Distillery Gin In The Garden – Van Dusen Gardens

Next up on August 15! 1-5pm, Long Table Distillery is partnering with VanDusen Botanical Garden to create drinks that combine fresh picked botanicals found in their vast collection of plantings – All to compliment the gin. The result is a cocktail experience of remarkable taste and botanical diversity, served in one of Vancouver’s most acclaimed garden settings.

Long Table Distillery Gin and Lavender

Cocktails will be served with canapes provided by Truffles Restaurant.
Note: A portion of all proceeds will be donated to the VanDusen Botanical Garden Association.

Purchase tickets in advance each week HERE!

(Includes garden entry, cocktail and a canape)

*COCKTAILS CAN BE PURCHASED ON-SITE

About Long Table’s ‘Gin in the Garden’

A traveling cocktail program that pops at parks, gardens, nurseries and even people’s homes.  Local garden herbs, fruits, flowers and horticultural & bartending talent, combine with award winning gins.

Molson Canadian Cider

Molson Canadian Cider Night at PICA

As you know we love to cook, so when Molson invited us down to sample their new cider and learn some new cider-based recipes at PICA, we happily showed up with our aprons on! This is an excellent example of how to promote a product. The cider is refreshing and we got to know more about it while having some fun and an excellent meal; newsworthy stuff!

PICA Spot Prawn

Spot Prawns

PICA Spot Prawns with Molson Cider

A reception with Molson’s new Canadian-sourced and made apple cider was followed by a spot prawn sacrifice by Chef Julian Bond and a delicious salad resulted.

Chef Michael Smith PICA

Molson Canadian Cider Reduction

Halibut Cheeks

Chef Julian Bond and Chef Darren Clay split our group in two and we made all sorts of mess while we learned the in’s and out’s of the PICA kitchen. Michael and I focused on the fritter batter and the cider reduction and assisted in assuring the halibut was cooked properly.

Chef Darren Clay PICA

kichenaid

Kitchenaid Pasta Rolling

I rolled out some pasta. We’ve got the Kitchenaid pasta maker at home, so a little supervised practice on my techniques was welcome. More home pasta coming up soon.

The results!

Molson Canadian Cider Poached Spot Prawn Salad

Cider Poached BC Spot Prawn, Micro Kale and Apple Salad Citrus Caviar

Halibut Cheeks

Sautéed Halibut Cheeks Tagliatelle with Cider Reduction, Ancho Chilli and Sweet Pea

Rhubarb and Apple Fritter

Rhubarb and Apple Fritter Injected with Cider and Vanilla Custard with Lemon Creme

Molson Canadian cider

Recipes below for you home chefs!

Pan Seared Halibut Cheeks Yields: 2-3 servings 

Ingredients:
4 – 8                Halibut Cheeks (about 10oz)
Salt and White Pepper to taste
1 tbsp              Olive Oil

Method:

  • Pat the halibut cheeks dry, and then season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook and sear one minute on each side, or until almost cooked through. Transfer cheeks to a plate.
  • Return the cheeks to the skillet and add the cider reduction and heat them in the sauce until cooked through, about two minutes.

Cider Reduction

Ingredients:

2 cups     Apple Cider or Pressed Apple Juice
2 cups     Chicken Stock
1                Cinnamon Stick
4                Whole Cloves
4                Black Peppercorns
2                Sliced Shallots

Method:

  • Combine the apple cider, beef stock, cinnamon stick, peppercorns, and shallot in a 2-quart saucepan, and bring to a boil over medium-high heat.
  • Reduce the heat so that the liquid just simmers, and cook until the mixture, including the seasoning, has reduced to 1 cup, 35 to 40 minutes. (Have a liquid measure nearby so that you can check the volume as necessary.)
  • Let the sauce cool for a few minutes; then strain it through a fine-mesh sieve into a bowl, discarding the shallot and spices. Set aside.

Tagliatelle Pasta Dough

Ingredients:

250g             All Purpose Flour
4                      Egg Yolks
1                      Egg
3 Pinches   Salt
50ml             Water
1tbsp           Olive Oil

Method:

In a food processor, pour in all of the dry ingredients and olive oil, and mix until it comes to a coarse cornmeal consistency.

  • Add water and mix until it comes together in a dough ball.

Rhubarb & Apple Fritter

Apple & Rhubarb Compote Ingredients: 

¼ cup                          Fresh Orange Juice
¼ cup                         Sugar
1 bunch                     Rhubarb (trimmed, washed, cut into 4cm lengths)
4                                  Apples (peeled, cored, halved, each half cut into large dice)
1 x 3cm-wide  strip   Orange Rind (pith removed)
1                                  Cinnamon Stick

Method:

  • Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
  • Add the rhubarb, apple, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool before adding to Fritter dough.

Fritter Ingredients:

312g              All Purpose Flour
1 tsp               Salt
1 tsp               Baking Powder
½ tsp              Baking Soda
65g                 Sugar
1                      Lemon (zested)
1                      Egg
1                      Egg White
300g             Buttermilk
56g                 Butter (melted)

Method:

  • Sift together flour, salt, baking powder, baking soda, sugar, and lemon zest
  • Whisk together whole egg, egg white, and buttermilk, and temper in melted butter
  • Whisk the egg mixture into butter, do not overmix
  • Add the compote, let stand for 30 mins. Then deep fry in oil (365°F) 

Cider & Vanilla Custard

Ingredients:

1 cup               Whole Milk
½ cup              Sugar
½                       Vanilla Bean (split lengthwise, seeds scraped)
Pinch               Salt
4                         Large Egg Yolks
¼ cup               Cornstarch
1 cup               Apple Cider
2 tbsp              Unsalted Butter (cut into small pieces)

Method:

  • In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  • In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, add the apple cider to the raw egg mixture. Then slowly pour about ½ cup of the hot milk mixture into the egg-yolk/cider mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes (or it coats the back of a spoon). Remove and discard vanilla bean.
  • Add the butter, and beat the custard with a wooden spoon until the butter melts and is incorporated.
  • Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (or whisk by hand) 

Lemon Crème

Ingredients:

250g                Sugar
125g                Lemon Juice (fresh)
8g                    Lemon Zest
120g                Egg Yolks
100g                Unsalted Butter Chunks

Method:
 

  • Measure the sugar into a stainless steel bowl and then whisk in the lemon juice/zest, followed by the egg yolks.
  • Place over a bain-marie and cook until thickened, whisking occasionally. Once cooked, strain into a container and cool until the mixture reaches 32°C.
  • Add the butter and emulsify with an immersion blender.
  • Place plastic wrap on the surface and refrigerate.
Xfour Percy's Lemonade

Percy’s Old Fashioned Lemonade and Percy’s Punch Now Available

Vodka Coolers Sure to Quench Your Summer Thirst

Client news! Percy’s Old Fashioned Lemonade is made from a family recipe passed down by Great Grandfather Percy who made it regularly to quench the thirst of his friends while sitting in the hot English sun. Crafted with fresh squeezed all-natural lemon and honey, it’s then brought to a rolling boil and steeped to extract all the natural flavours of the lemonPercy’s Punch is crafted with the same great recipe with the addition fresh local grown mint, blueberries and a splash of ginger for added zing! The XFour™ handcrafted finest premium vodka adds a snap to the potions, but unfortunately disqualifies these cans from sale at your children’s neighbourhood lemonade stand.

All XFour™ brands are made with natural ingredients and contain no preservatives, glycerines or emulsifiers. Made with water from British Columbia’s pristine interior; this handcrafted drink is as pure and natural as its surroundings. Completely free of any additives or sweeteners, Percy’s Old Fashioned Lemonade and Punch are refreshingly clean and smooth; perfect sippers for a pool side party, backyard BBQ or watching the game.

Percy’s Old Fashioned Lemonade  #636068
Percy’s Punch #794107

Available only in your local private liquor stores and select restaurants.  Wholesale per four is $8.84 .  Suggested retail $11.95.

Percy’s Old Fashioned Lemonade and all XFour™ products were created and crafted by

Von Albrecht and Associates.

Please note that Von Albrecht and Associates is a client and compensates us for our time, but we’d drink these even if we weren’t!

Agassiz Cycle Tour

Agassiz Farms Cycle Tour

Stop into the Agassiz Harrison Museum, an old CPR train station and learn the history of the community, or into the UBC Dairy Research centre to learn about their renowned research and education programs. A farm cycle tour would not be complete without a ride on a haywagon through the dairy barns, stop to chat with the goats or sit back and enjoy a slice of homemade pie with a cup of freshly roasted coffee from a 1919 fire roaster.

Agassiz Cycle Tour

There will be fresh produce, exceptional cheese, organic free-range chickens and delicious blueberries to pick. Have you ever seen how pea shoots are grown? Then come on the tour and find out at the Valley’s only pea shoot family run farm.

A shopping shuttle service has been provided by Tourism Harrison.  They collect your purchases from the farms and bring them back to the registration area for you to pick up.

Spend the weekend! Book soon as accommodations are filling up!

Great accommodations are also  to be found in Harrison Hot Springs, from the Harrison Hot Springs Resort, to nearby Provincial and private campgrounds, to cozy bed-and-breakfasts.  Find more info here.

Tour Date: July 25th, 2015 (rain or shine)

Times:  9am – 4pm (start and finish whenever you like during these times –  tour distance approx. 25km)  Note: Farmers do their best to provide enough food samples for everyone. Be aware that some may run out by late afternoon. Please sample responsibly to leave enough for everyone to enjoy. 

Price:  There is a charge for this event to offset the costs. Click here for price and registration details.

Start Location:  Registration is at the Agassiz Fitness/Activity Centre, located at 6660 Pioneer Avenue under the tents.  Google map click here .

Tourism Harrison 604.796.5581

Pisco

Chicha Hosts Peruvian Summer Party

Well my fav ladies Shelome, Allison and Kumiko are hosting an all you can eat Peruvian summer party at Chicha Restaurant at 136 East Broadway on Saturday, July 18, 2015 from 4-10 pm and I highly recommend you check this out!

Look forward to an outdoor barbeque grilling assortments of popular Peruvian street meat, an indoor Peruvian ceviche bar and all the favourite Peruvian sides to accompany your summer street meat and ceviche!

A DJ and many drink specials ensure this party will be rolling!

The barbeque will be from 4pm-10pm and the DJ, drink specials and party will go until late!

Tickets…while they last at just $20 BUY HERE!

Lauren Mote

LAUREN MOTE CROWNED 2015 DIAGEO WORLD CLASS CANADA BARTENDER OF THE YEAR

Celebrated Bartender Becomes First Woman to Claim Prestigious Title and Opportunity to Represent Canada in Global Finals in Cape Town, South Africa

Our Vancouver bartenders are rocking it lately. From PR News – It’s been a banner year for Lauren Mote, as the Bittered Sling Bitters co-proprietor and UVA Wine & Cocktail Bar manager was just crowned the 2015 Canadian Bartender of the Year in Canada’s biggest and most celebrated bartending competition, Diageo World Class Canada.

Hot on the heels of her Bartender of the Year award at the Vancouver Magazine Restaurant Awards in April 2015, Mote becomes the first woman to win the coveted Diageo World Class Canada Bartender of the Year title, and only the second woman to compete at the national level (alongside her close friend and peer, Danielle Tatarin, of Vancouver’s The Keefer Bar).

DiageoWorldClass_LaurenMote

Held June 22 to 24, 2015, the nationwide Diageo World Class competition welcomed 10 of Canada’s top bartenders to Chicago, IL to compete in seven gruelling challenges over three days. Testing their knowledge, skill, speed and showmanship behind the bar was a panel of 12 influential bartending and spirits experts: Charles Joly, Dale DeGroff, David Nepove, Dennis Tamse, Jacques Bezuidenhout, Jeff Bell, Jim Meehan, Julie Reiner, Ricky Gomez, Steve OlsonTony Abou-Ganim, and last year’s Canadian champion, Grant Sceney, of Vancouver’s Fairmont Pacific Rim.

Diageo World Class Lauren Mote

The competition kicked off on day one with the “Ode to the Windy City” challenge, where Mote developed a super hero pop-up book featuring hospitality workers as the heroes of their community with the host city, Chicago, as the backdrop.

On day two, the finalists competed in two challenges, “Sensorium” and “The Tasting Menu,” which paired cocktails and food, as well as a written exam and blind taste test. Mote cleverly won the Sensorium challenge with an elaborate sensory experience of her whisky-based cocktail, “Loup-Garou” (“werewolf” in French), set to a live trio of French hornists playing Sergei Prokofiev’s iconic Peter and the Wolf.

On the last day of the competition, the “Local Goes Global – Ketel One Market Basket Challenge” saw Mote make two cocktails: “Equinox” (lemon balm-infused Ketel One Vodka, Antica Formula Carpano Vermouth, black garlic-honey cordial) and “Fleur-de-Lis” (Ketel One Citron Vodka, spearmint-infused Cocchi Americano, black pepper-rhubarb shrub, rhubarb-ginger preserves, carbonated water). In the “Cocktails Against the Clock” speed round, Mote’s storytelling continued when she made six cocktails in eight minutes, all centered around the Soo Line, an underground system of tunnels connecting Moose Jaw, SK and Chicago, IL during the building of the Canadian Pacific Railway.

Said judge Abou-Ganim of Mote’s performance: “She was simply amazing — she owned it! It was something to behold.”

Mote’s road to Chicago began in May, when she presented her cocktails “Kid Video” and “Au Lieu de Ski” at the British Columbia regional finals, held at Vancouver’s Boulevard Kitchen & Oyster Bar. As the 2015 Canadian champion, Mote will travel with Sceney to Cape Town, South Africa for the Diageo World Class Global Finals from Aug. 28 to Sept. 5, 2015 where she will not only represent Canada against the world’s best bartenders from an unprecedented 57 countries, but female bartenders everywhere.

“I cannot begin to express how amazing this feels,” says Mote, who just returned from Montreal and Toronto where she hosted a series of educational cocktail seminars, and will soon travel to New Orleans for Tales of the Cocktail® 2015. “To simply compete amongst my incredibly talented friends and colleagues was an honour, but to win is an absolute privilege.”

ABOUT BITTERED SLING BITTERS
Bittered Sling celebrates the collaboration of acclaimed bartender/sommelier Lauren Mote and celebrated chef Jonathan Chovancek, who together bring a combined 30 years of professional experience, knowledge and innovation to the Canadian food and beverage industry. Their award-winning line of high-quality, small-batch cocktail bitters provides palate, plate and potion alike with a subtle-yet-exciting fusion of homegrown ingredients and flavours. Bittered Sling products are available at a growing number of restaurants, bars and retail locations across North America and beyond. www.bitteredsling.com

ABOUT UVA WINE & COCKTAIL BAR
Located within the Moda Hotel in the heart of downtown Vancouver, UVA Wine & Cocktail Bar is an elegant enclave for wine and spirit connoisseurs seeking a sanctuary that tempts both eye and palate. UVA by Day is an inviting spot to enjoy rich Italian espresso drinks, house-made pastas, artisanal sandwiches, brodos and zeppole, while UVA by Night offers enticing cocktails, refined wines, and eclectic import beers, all paired with the city’s finest charcuterie and artisanal cheeses. www.uvavancouver.com