Hart House’s annual garden parties are one of the highlights of the summer for food and wine lovers.  Each evening starts with a casual wine tasting with offerings from the featured region.  Guests may purchase a bottle or two from the specially-selected wine list to pair with the al fresco dinner that follows, which is served on the estate lawn overlooking placid Deer Lake.  Dinner is accompanied by live music, making it a perfect way to enjoy a summer evening with friends or share a memorable night with a romantic partner.

Wednesday, June 20, 2012 – Lobster Supper

Fresh Nova Scotia lobster is the star of the show at our first event.  Live maritime music adds to the festive atmosphere.  A great way to start the summer!

$ 60.00 per person, plus taxes and gratuity

Wednesday, July 11, 2012 – Italian Garden Party

Savoury Italian cuisine is paired with wines from the Old Country, and accompanied by traditional Italian music.  Guests are welcome to stroll around our lawns and flower gardens, which will be at the height of their midsummer glory.

$52.00 per person, plus taxes and gratuity

Wednesday, July 25, 2012 – An Evening in Provence

Tuneful romantic ballads add to the sensory pleasure of our tribute to the Provence region of France.  The menu features seafood and French-inspired cuisine made from fresh countryside ingredients.

$52.00 per person, plus taxes and gratuity

Wednesday, August 22, 2012 – Spain Fiesta

Flavourful Spanish cuisine, top-quality wines, and stirring music come together to end summer on a high note!

$52.00 per person, plus taxes and gratuity

Reservations are available by phone only at 604-298-4278

All Garden Parties start at 6 pm

Hart House at Deer Lake

6664 Deer Lake Avenue, Burnaby

www.HartHouseRestaurant.com

About Hart House Restaurant:  Open since 1988, Hart House at Deer Lake makes an unforgettable impression on guests with its elegant heritage house setting and outstanding Pacific Northwest cuisine.  The 13-acre estate includes a mock-Tudor mansion with tastefully appointed dining room, private function rooms, and heated patio; immaculate lawns and gardens; and a Lakeside Cottage.  Always a favourite for outdoor weddings, Hart House also hosts business lunches and conferences of all sizes, as well as intimate dinners and celebrations.  Our menu changes with the seasons to take advantage of the freshest local ingredients, including herbs from our own on-site herb garden.  Whatever your menu selection, our attentive staff are always happy to recommend wine pairings from our award-winning cellar.

This season one lucky guest will win a VIP package including dinner for two before the tasting at Onyx Steakhouse & Lounge in Port Moody, two entry tickets to the wine tasting, a gift set of four professional Riedel wine tasting glasses to use at the event and take home, and a prize bag courtesy of our sponsors.

Local BC wine expert, John Gerum, remarks, “Legislation will likely be passed to permit BC wineries to sell wines to other provinces in Canada. This will be a great opportunity for BC to gain exposure across the country, however may reduce the number of quality wines available to consumers in BC. Come out for the Best of BC Wines Uncorked and enjoy an evening sampling new spring wine releases before the legislation is passed and other provinces in Canada are able to purchase BC wine.  Not only will people be able to discover their favourites but they’ll be able stock their cellars before they are sold out. We look forward to seeing you there!”

Top B.C. Wineries

Support the local BC economy while sampling tantalizing wines from over 35 local and Okanagan wineries. The wineries will be tasting over 125 types of vintages, including some new releases!

Ticket Price

We know that that everyone is still thinking about how to spend their hard earned money. So, we’re committed to offering incredible value for your $45.00inclusive per person ticket price (price includes a $2.50 box office fee and 12% HST).

Event General Details
Join us for this exciting event on Saturday, May 26th from 7:00pm to 9:30pm. Your ticket price includes free parking, access to the event at the Port Moody City Hall Galleria, samples of all available wines, light snacks (please note that we do recommend eating prior to the event), and live background music. Taxis will be on-site at the end of the event to ensure a safe ride home for guests that wish to use them.

Contest News!
This season one lucky guest will win a VIP package including dinner for two before the tasting at Onyx Steakhouse & Lounge in Port Moody (value of $100), two entry tickets to the wine tasting (value of $90), a gift set of four professional Riedel wine tasting glasses to use at the event and take home (value of $100), and a prize bag courtesy of our sponsors. For details on how to enter the contest click here. Winner will be notified on Thursday, May 24th.

Easy Access Tickets
There are 3 easy ways to purchase tickets. You can click here to book online, you can call the Port Moody Arts Centre directly at 604.931.2008 to book by phone (Box Office is open 10am to 8pm Monday to Thursday, 10am to 5pm Friday & Saturday and 12pm to 4pm on Sundays) or you can drop into the Port Moody Arts Centre to purchase tickets on-site at 2425 St. John’s Street – it’s that simple!

Picture Galleries
June, 2009 Port Moody Arts Centre
November, 2009 Port Moody City Galleria
May, 2010 Port Moody City Galleria
May, 2011 Port Moody City Galleria

Legal & Important Stuff
Guests must be 19 years or older to attend this event, no minors will be permitted into the venue. To ensure you are able to enjoy your evening, please arrange for a designated driver or alternate transportation as we encourage the responsible consumption of alcoholic beverages. Servings of wine will be up to two ounces per glass. Maximum legal consumption is two ounces per hour.

Guests are encouraged to enjoy the array of available samples by swirling, sniffing, sipping and spitting.

To enhance the enjoyment of this evening for yourself and all guests, please refrain from wearing leather, perfume, cologne, or strong soaps.

Thank you to our event sponsors (click logos for more information):

Thank you to our contest sponsors (click logos for more information):

Event Presented By (click logos for more information):

Summer of Love 

Imagine: Sit down on your blanket under a tree, lay back and relax.  Hear the music?  It will find and lead you into our hidden lounge.  Soft silk pillows await; dining Roman style.

The Food: This is a treat! Chef Mahin is just back from Mecca an inspired to create a multi-course feast for you of Persian delicacies.

The Drinks:  BC wild summer edibles, handpicked by your chef, will be blended into a spiked tea; elderflower, madrone bark and honey.  Wine list by the glass available.

Meeting spot: A mystery park in Vancouver, BYO Blanket (weather permitting), location revealed when you book.

Time: 6-9pm

Tickets: $79

Dress up if you like: Flowing skirts, linen, wooden beads, flowers in your hair, sandals on your feet.

This isn’t your typical quiche or cookie baking home economics class. Nine different classes – teaching hands-on fundamental cooking techniques like deboning, knife skills, shellfish shucking, and pastry plating – will be taught by PICA’s internationally-trained Chef Instructors under the leadership of Executive Chef Julian Bond.

“Each hands-on class provides a unique bird’s eye view into the foundation skills taught in our professional culinary programs,” says Chef Bond. “No matter your skill level, we’ll jump start your culinary prowess.” Chef Bond recently became the inaugural recipient of the Mentorship Award at the 23^rd annual Vancouver Magazine Restaurant Awards.

The full schedule of classes can be found on EAT! Vancouver’s website at www.eat-vancouver.com.

Attendees can sign up in advance on EAT! Vancouver’s website for $25+HST per session. Classes are limited to 16 people each.

About Pacific Institute of Culinary Arts: In its 15th year and located at the head of Granville Island, Pacific Institute of Culinary Arts is one of Canada’s first highly accredited private culinary institutes providing Culinary Arts & Baking & Pastry Arts Diploma Programs. Core culinary curriculums include a mandatory Wine & Spirit Education Trust Foundation (WSET) Certification. Built into the curriculum is a Food & Beverage Operations Management program where graduates are able to hone their skill sets in an extensively renovated and industry relevant student-run Bistro 101 and Bakery 101. A Catering Department affords PICA the prestige of being one of Canada’s premiere centres dedicated to culinary excellence. For more information, please call (604) 734-4488 or visit www.picachef.com.

More than 35,000 visitors are expected to attend the EAT! Vancouver Food + Cooking Festival at BC Place Stadium over the three-day weekend. For information and tickets please visit www.eat-vancouver.com.

Take Your Website To The Next Level: Photography Techniques and Marketing

You love to share your passion on your blog. You write killer copy, but somehow you feel like something is missing: Something to look at, something to support your words and create more impact.  Perhaps what’s missing is a beautiful photo. Join us on June 5 to network and learn from our panelists as they display their photography and share the techniques used to capture their stunning images.  You will take home tips and tricks for using photos to tell a better story, composing and styling a food photo, and using external channels to market your photos and increase traffic and attention.

Who Should Attend

• Healthcare professionals
• Food bloggers
• Fitness professionals
• Food /health PR and marketing professionals

This event is open to everyone (not just bloggers or photographers) interested in using photos to increase your online presence and to reach new readers who otherwise would not have connected with your work.

Speaker Line-Up

Ethan Adeland (@EthanAdeland)

Ethan has been a food blogger since 2009 and is the affable voice behind Tastes Better with Friends. Whether it’s through his blog, Twitter, Facebook or Instagram, he shares his honest adventures with the world around him. The stories usually involve being in the kitchen, behind his camera (or iPhone), traveling and simply living in both the online and offline world.  In April 2012, he was also named one of the top food bloggers in Canada by the National Post. Ethan also takes the idea of community-building to heart and in 2011, he co-founded the Food Bloggers of Canada with two other Canadian food bloggers. With a membership of over 500 food bloggers and growing, the FBC strives to offer a place where bloggers can grow, interact and learn from one another.

Veronica Patenaude (@LowFatVeganChef)

Veronica Grace Patenaude is a self taught at home “chef” and photographer who focuses on promoting an oil free and low fat vegan approach to a whole foods plant based diet and lifestyle. She honed her skills in the kitchen day after day from testing oil free vegan recipes out on her husband, family and friends. Most recipe books and restaurant foods are not vegan and too oily and high in fat and many modifications are needed to tweak things in the right direction. She decided enough was enough of modifying and altering existing recipes, and started writing down and photographing her own to share on her blog, LowFatVeganChef.com, and writes her own recipe ebooks now.

Ian Lee (@HealthCastleIan)

Ian has been the Director of Marketing at HealthCastle.com since 2007. He is also an avid photographer. More important now than ever in online publishing is to engage readers and leverage their viral power. Ian will show you how HealthCastle.com reach new readers and increase engagement with current ones by using food photographs.

No stranger to technology or business, Ian successfully started his web development company in 1996 and began managing websites and e-commerce initiatives for small businesses in between classes during graduate school. In addition to small businesses, Ian has worked for clients such as the Canadian Federal Government. Ian earned his Bachelor and Master of Science degrees from the University of British Columbia.

This event is hosted by HealthCastle.com - the largest online nutrition network run by Registered Dietitians.  Contact @HealthCastleGlo if you have any questions.

Seigo Nakamura, CEO of Aburi Restaurants Canada 

Aburi Restaurants Canada is pleased to announce the opening of its second Vancouver establishment, Minami Restaurant, on June 5, 2012 at 1118 Mainland Street in Yaletown. This is the sister project to Miku Restaurant, located in Coal Harbour, which opened in 2008.

“I am thrilled to unveil my vision for Minami to the Vancouver community,” explains Seigo Nakamura, CEO of Aburi Restaurants Canada. While still playing an active role operating eight restaurants with his Japan-based company, Tora Corporation, Seigo is now focusing on North American expansion. “It is my goal to create an environment that is truly unique, combining the beauty of Japanese culinary flavours and textures, with the creative arts and quality service.”

Minami, written in Japanese kanji characters means ‘a beautiful wave,’ and is also the name of Seigo’s youngest daughter.  Miku, his other Vancouver restaurant, was named after his eldest daughter.

Spanning over 8000 square feet of floor space, Minami will be a dynamic space for dining and entertaining, which will include two private dining rooms, a seated lounge, a hidden sun-filled patio and a custom-built sushi bar.

Award-winning design and architect firm, OMB, has transformed the space into a modern dining environment with influences of Japanese aesthetics. Project led by principal, Michelle Biggar, design elements are a creative interpretation of Minami’s meaning, and has been built using local and sustainable materials.  As an addition, guests can expect to see stunning, vibrant murals covering feature walls by internationally renowned mural painter from Kyoto, Japan, Hideki Kimura.

The menu will offer signature favorites of the Aburi Restaurant brand, such as the Aburi Salmon Oshi Sushi and Chicken Nanban, along with innovative and contemporary Japanese cuisine exclusive to Minami.  Seasonal and regional ingredients, as well as Ocean Wise seafood options are integrated into the dishes to reflect the diversity of responsible food choices.  An essential element of the dining experience will be heightened by the chef’s Zekkei style of plating – a Japanese term literally translated to ‘a superb view,’ by incorporating specialty porcelain plate ware called Arita Yaki.  Each piece has been handpicked by Seigo, and custom-designed by the pottery artisans of the Arita region in Japan.

The Minami bar will feature an extensive sake list, wine menu, and cocktail program designed by the highly-acclaimed 2010 Vancouver Magazine’s  ‘Bartender of the Year,’ Shaun Layton.

The full website for Minami Restaurant will launch on June 15, 2012. For live updates, please follow our Twitter feed and find us on Facebook.

About Aburi Restaurants Canada          

At the age of 25, CEO of Aburi Restaurants Canada, Seigo Nakamura became president of his father’s business, Tora Corporation.  With industry passion in his bloodline, Seigo always knew international expansion was a must.  Upon his first visit to Vancouver in 2007, he immediately envisioned revolutionizing the sushi scene by introducing Aburi sushi to one of the world’s most competitive sushi markets.  In 2008, Miku Restaurant was born and the Vancouver community welcomed and embraced Seigo’s signature Aburi style cuisine.  Adopting ‘ningenmi’ as the corporate philosophy, the term encompasses the belief that success can only be achieved when it is built upon the passion and pride from each individual embracing ningenmi at heart.  With Minami Restaurant opening in June, Seigo will be continuing on expanding and building the Aburi brand across Canada.

Are you bold and woodsy or mellow and fruity?

Why do we need a coffee profile? Well, much like how we choose different wines for different foods to create a memorable experience, coffee is another wonderful way to learn about our palates and taste preferences. Every person has a preferred blend, roast and pairing that best suits one’s individual taste and when we know our coffee profile, we choose coffees and pairings best suited to us and create a more enriching experience of the coffee and food we are savouring.

What is YOUR coffee profile? Coffee Profiles® are a combination of the intensity and flavour characteristics of the coffee you enjoy most. Intensity is determined by the beans’roast and flavours are built upon the  natural characteristics of the bean through factors such as cultivation methods, origin and terroir.

Van Houtte has identified six Coffee Profiles®, and each of them combines one of the three intensities: Mellow, Velvety or Bold, with one of the two flavour categories: Fruity or Woodsy.

The discovery of your very own Coffee Profile will enhance your daily coffee experience by identifying the coffees that best suit your palate. An easy way to find the ones you will most enjoy and explore their nuances with delight.

Are you Bold & Woodsy? Velvety & Fruity? Select your preferences in terms of intensity and flavours to discover your Coffee Profile.

Click here to discover your profile - START NOW

Coffee Ambassador Wendy Boys has teamed up with Van Houtte to create recipes to pair with your coffee profile.

CLASSIC ECLAIRS FILLED WITH VANILLA PASTRY CREAM AND CHOCOLATE GLAZE BY WENDY BOYS

SERVINGS: makes 36 – 3 inch éclairs

Choux Paste:
¾ cup water
¾ cup milk
½ cup butter
1 tsp salt
1 Tbsp sugar
1¼ cup flour
6 eggs

Heat the water, milk, butter, salt and sugar. Bring to a boil and dump in the flour all at once. Stir the mixture until it comes away from the sides of the pan. Transfer into mixer bowl and add the eggs one at a time, scraping down often. Pipe the batter into
rows onto parchment lined sheets.
Bake at 375°F for 12-16 minutes, rotating the pan at 5 minutes.
Remove from oven and test one éclair for doneness. Break one open and if it looks hollow and dry, remove from oven.
Transfer pastries to a cooling rack to bring to room temperature.

Caramel Cream – Makes about 2½ cups
1¼ cups milk
½ vanilla bean
3 large egg yolks
½ cup sugar
2 Tbsp all-purpose flour
2 Tbsp cornstarch
2 sheets gelatin, bloomed in ice cold water
1 cup whipping cream

In a medium-sized heatproof bowl, mix the sugar and egg yolks together. Stir the flour and cornstarch into the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.
Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and stir in gelatin. Pour into a plastic wrap-lined sheet tray and immediately cover the surface with another sheet of plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days.
Whip the cream to medium peaks. Stir 1/3 of the whipped cream into the cooled pastry cream. Fold in the remaining whipped cream.

Chocolate Glaze
1 cup 65% dark chocolate
1/3 cup whipping cream
1/3 cup glucose or corn syrup
Bring the cream and glucose to a boil. Pour over the chocolate in a small bowl.Allow to sit for 5 minutes. Stir until shiny and smooth. Set aside until needed.

To serve:
Poke two small holes into the bottom of each éclair with the tip of a knife. Fill the éclairs with a generous amount of pastry cream through the small holes. Dip the tops of the filled éclairs into the chocolate glaze. Place on a tray to allow the glaze to set.
Sprinkle with a light dusting of cocoa powder.
The éclairs can be enjoyed immediately or refrigerated in a sealed container overnight. They make a great dessert for a dinner party or a delicious afternoon treat.
These éclairs pair well with Van Houtte’s “Velvety and Woodsy” blends of coffee.

For more recipes click here:

http://www.vanhoutte.com/en-ca/c-the-coffee-blog

Open Now Until June 19 -

Shaw Media is thrilled to announce today the renewal of its number one Food Network Canada series, Top Chef Canada.  Since the launch of season one in April 2011, the Canadian adaptation of the international smash hit has consistently been Food Network’s top ranked series.  A national casting call for Canada’s next Top Chef has begun, with applications available at www.topchefcanada.ca. The deadline for submitting applications is June 19, 2012.

The country’s best and brightest up-and-coming culinary stars, aged 19 years and older, are encouraged to visit www.topchefcanada.ca to download the application form.  In addition to the online form, applicants must create a short video of themselves in action, showing off their cooking ability and on-camera personality. Casting is currently open and runs until June 19, 2012.

Staying true to the original show format, Top Chef Canada challenges competitors’ culinary skills to see who can cut it as Canada’s Top Chef, taking home the grand prize including $100,000.  The intensity builds each week as the competitors vie for their shot at stardom and avoid elimination.  Shaw Media will continue to work with Canadian production powerhouse, Insight Productions, for the third season, which will premiere in 2013 exclusively on Food Network Canada.

For those who may need to catch up on the current season of Top Chef Canada, tune in on May 21^st to a Victoria Day Top Chef Canada Marathon of the first 10 episodes back-to-back starting at 12pm ET followed by the premiere of episode 11 at 10pm ET/PT. Viewers can continue watching the second season of Top Chef Canada on Food Network Canada Mondays at 10 pm ET/PT.  Canada’s second Top Chef will be crowned in the special 90-minute season finale airing Monday, June 4^th at 10pm ET/PT on Food Network Canada.

The show’s producers will be on site at the 2012 EAT! Vancouver Food + Cooking Festival to answer questions. Top Chef Canada Season One winner Dale MacKay will be on the Food Network Celebrity Stage on June 2 and 3. www.eat-vancouver.com

SOCIAL MEDIA LINKS:

Twitter:
@TopChefCanada
@FoodNetworkCA

Facebook:
Top Chef Canada - https://www.facebook.com/TopChefCanada
Food Network Canada - https://www.facebook.com/foodnetworkcanada

Food Network Canada is a Shaw Media network.

About Shaw Communications Inc.
Shaw is a diversified communications and media company, providing consumers with broadband cable television, High-Speed Internet, Home Phone, telecommunications services (through Shaw Business), satellite direct-to-home services (through Shaw Direct) and engaging programming content (through Shaw Media). Shaw serves 3.4 million customers, through a reliable and extensive fibre network. Shaw Media operates one of the largest conventional television networks in Canada, Global Television, and 18 specialty networks including HGTV Canada, Food Network Canada, History Television and Showcase. Shaw is traded on the Toronto and New York stock exchanges and is included in the S&P/TSX 60 Index (Symbol: TSX – SJR.B, NYSE – SJR). For more information about Shaw, please visit www.shaw.ca.

About Insight Productions
Insight Production Company Ltd, headed by John Brunton & Barbara Bowlby has become an industry leader in the creative development, financing and production of highly rated television programs and cutting edge multiplatform content for the global market in every genre. Since 1979, it has been recognized for its reputation for quality as the recipient of numerous international awards, including multiple Gemini’s. The company has created thousands of hours of groundbreaking television that continues to be broadcast over major networks worldwide. Broadcast Magazine International claims that “when it comes to adapting formats for Canadian audiences there is one producer who appears to have the Midas touch.” Recent hits include Canada’s Got Talent, the JUNO Awards, which plays a key role in the Canadian music industry; Insight’s original formats Canada Sings & Battle of the Blades, and Intervention Canada which is currently in production on its second season.  For more information visit www.insighttv.com.