All posts by cassandra

Fuel Presents Best of BC —All Year Long

feul12 Months of BC Debuts May 8th, 2009

BC’s bounty gets the spotlight all year long at Fuel Restaurant. Starting May 2009, Chef Robert Belcham and his culinary crew are presenting the best that BC has to offer, and it’s all local, seasonal and sustainable. 12 Months of BC opens on Friday, May 8th, 2009 and will run all year long with fresh new features, menus & special dinners happening every month.

12 Months of BC kicks off with the Spot Prawn festival, where ten lucky Fuel guests will be the first to indulge in one of BC’s most sought after seafood treasures featuring local prawns from Steve Johansen of Organic Ocean. Guests will be winners drawn from those who enter to attend via email or bill fold inserts, and proceeds from each of the ten $85 tickets will be donated to the Spanish Banks Creek Restoration Project. Their ultimate reward: a Spot Prawn feast at the Fuel kitchen bar paired with specialty cask-brewed R&B beer—from BC, of course.

Fuel will have a Spot Prawn boil at the bar starting May 9th and every Saturday for the duration of the eight week season. With only 12 coveted bar seats available, diners must reserve for the early (5:30pm) or late (8:00pm) seating to enjoy the special boil menu ($85 per person).

This sumptuous kick-off is just the start. 12 Months of BC will be celebrated every month at Fuel, with a special ingredient highlighted each month. “It’s a feast for all,” says Chef Belcham, “Specially prepared from all the best ingredients we can source from our amazing province. This menu is like a culinary tour of everything foodies love about BC.” Here’s a taste of what’s coming up:

~June: Hand raised lamb with accompaniments from the forest
~July: Raspberry dessert features
~August: Chilliwack Corn and Chef Belcham’s famous chilled corn soup
~September: Stoney Paradise Farms produce and Suckling Pig dinners
~October: Oktoberfest featuring a Dungeness Crab and BC Beer Feast
~November: Annual Whole Hog dinner featuring Sloping Hills Pork
~December: The Cure Charcuterie & seasonal ales from BC’s best Micro Breweries
~January: Suckling Pig dinner featuring Quince from Stoney Paradise Farms
~February: Best of BC tasting menus paired with BC wine
~March: Riesling dinner featuring Nicola Valley Venison
~April: Suckling Pig dinner

From seafood to suckling pig, savour the best of BC—all year long.

Fuel Restaurant
Fuel Restaurant provides expert service and incredible food in a comfortable and friendly setting. Hailed as the 2009 Vancouver Magazine Restaurant Awards Chef of the Year, Executive Chef Robert Belcham sources out only the best quality regional products. By doing all his butchery in house from whole animals, Robert & his kitchen team offer incredible whole roast items and a wide selection of house made charcuterie. Sommelier Tom Doughty has assembled a collection of special vintages and esteemed producers in the Fuel wine list that have been chosen specifically with the food menu in mind. These unique offerings are what sets Fuel apart and creates a truly unparalleled dining experience for guests.

Fuel is open for lunch Monday to Friday from 12:00pm – 2:30pm, and dinner seven nights a week from 5:30pm. Fuel Restaurant is located at 1944 West 4th Avenue (at Cypress), Vancouver BC. For more information please call 604.288.7905, or visit:

www.fuelrestaurant.ca

C Ranks in Top 10 Seafood Restaurants Worldwide

C Restaurant has been named among the top ten seafood restaurants in the world according to the Tampa Travel Examiner’s Kelly Shannon Kelly. Of our local gem, Kelly says “… the creativity of the chef, the quality of the ingredients, and the freshness of the fish all combine to make this contemporary restaurant overlooking False Creek the best place in Vancouver for innovative seafood.” C Restaurant is the only restaurant in Canada included on the list, others include: Israel’s Mul Yam, Thailand’s The Boathouse Inn, Hawaii’s Chef Mavro, Satyricon in Brazil, Quinzi & Gabrieli in Italy, Le Grand Véfour in France, Vox at the Hilton Nordica in Iceland, Japan’s Ryoti Kagetsu, and Australia’s e’cco bistro.

And kudos come from local as well as international opinions. At the recent Vancouver Magazine Restaurant Awards, Executive Chef Robert Clark was honoured with the Green Award for his tireless work, championing local, sustainable seafood. In addition, C Restaurant was recognized at the awards as one of the top five restaurants in the city. They also ranked top five in the categories of Best Seafood, Best Regional, and Best Service.

An exquisite waterfront setting and graceful, choreographed service compliment the top-quality seafood served at C, making for an unforgettable dining experience. C Restaurant is located at 1600 Howe Street, one block south of Beach Avenue on False Creek. For more information or to book your holiday party, please call 604-681-1164 or visit www.crestaurant.com

Contact: Curtis Wong, Director of Sales & Marketing

(t) 604.616.7600 | (e) curtis@crestaurant.com

April 22 +

This week on the Good Life we check out Granville Island Brewery’s Brockton IPA, update you on South Granville’s Chow Restaurant’s new menu and cocktail list and check on events, wine dinners and seafood festivals.

Listen on CFUN 1410 am The Buzz Jen and Joe show – Wednesday at 9:15 a.m. http://www.talk1410.com/shows.php?p=1000397758.htm

Drink – Granville Island Brockton IPA

www.gib.ca

Chow Restaurant & Lounge
http://chow-restaurant.com

events

April 25 – Discover the Wines of Portugal at Marquis
www.marquis-wines.com

April 26 – Portuguese Wine Luncheon at Senova
www.marquis-wines.com

April 28 – Merlot Tasting
www.vaws.org

April 29 – Blue Water Café at Books to Cooks
www.bookstocooks.com

April 30 – Deuce and Church and State Wine Dinner
www.deucerestaurant.ca

April 29 – Burnaby’s Empty Bowls Project Invites You to Nosh for a Cause
Call Shadbolt Centre for the Arts Box Office at 604 205-3000 or

May 1 – 8th Annual Steveston Seafood & Wine Festival
Gulf of Georgia Cannery National Historic Site

April 22 – The Good Life

Drink – Granville Island Brockton IPA
www.gib.ca

Brockton IPA celebrates the brewery’s 25th Anniversary. This Pacific
Northwest India Pale ale is refreshing, fruity with some mild bitterness and
definite hoppiness. Great for sipping poolside. Get it in the mixed 12 pack
and compare to Granville Island’s other bottles and celebrate Stanley
Park.

BIO – Vern Lambourne Brewmaster
Granville Island Brewing’s Brewmaster Vern Lambourne has a knack for brewing quality beer with recognizable passion in every batch he brews.

Since joining the Granville Island team in 2001, Vern has staked his claim
with innovations that have added to the already-vast selection of quality products. His flare and energy have been behind some of Granville Island Brewing’s award-winning brews, such as Kitsilano Maple Cream Ale and Robson Street Hefeweizen.

Born in Nanaimo, BC, Vern graduated with a BSc in biochemistry from the University of Victoria. After University, Vern jetted off to merry old England where a pint is the easiest drink to find. His British brewing education crafted a true appreciation for different styles of beer.

After brewing at the Orange Brewery in London, England, Vern moved back to BC to continue his passion working with various brewpubs in Metro Vancouver.
Vern eventually found the gig he was born to do, Brewmaster, of Granville Island
Brewing.

Chow Restaurant and Lounge
http://chow-restaurant.com

Chow has recently switched its menu to become a more casual and affordable
restaurant, and managed to do so without compromising quality. Located on South
Granville, owner and Chef J.C. Poirier sources fresh local ingredients to create
innovative dishes such as albacore tuna tartar, salt cod brandade ravioli, braised
veal cheeks with sauteed spaetzel and pan seared striped bass.

Bar Manager, Lauren Mote recently impressed our group by treating us to cocktail
and wine pairings. With Poirier’s pork dumplings in a miso ginger lime
broth Mote choose the Dark ‘n Stormy (havana blanco rum, cointreau, fresh
lime juice, stewart’s gingerbeer), to accompany the tuna tartar the Mexicana
(el jimador reposado tequila, muddled kumquats, cilantro, fresh lime juice,
simple syrup) and with the house made smoked salmon with onion rings, we enjoyed
the Mint/Cucumber Fauxito (plymouth gin, brizard apple manzanita, elderberry
syrup, mint, cucumber, fresh lime juice, soda). All worked perfectly and where
a welcome change from wine, although Note’s wine knowledge is not lacking
either.

3121 Granville Street (at 15th), Vancouver, BC V6H 3K1
Phone: 604 608 2469
http://chow-restaurant.com

Events

April 25 – Discover the Wines of Portugal at Marquis
www.marquis-wines.com

Come join us at Marquis Wine Cellars on Saturday, April 25th from 1-4pm as we host our “Discover the Wines of Portugal” tasting. This FREE tasting is hosted Marquis in partnership with two local wine agencies, Free House and Seacove.

This is a rare opportunity to explore and sample a diverse selection of wines from a country who has an extensive winemaking history. We are all familiar with the classic wines of Portugal, namely port and mateus. But who knows what a good Bairrada or Palmela tastes like?

No need to RSVP, just come by anytime between 1-4 pm to taste a selection of incredible wines. Everyone is welcome, so tell your family, friends and co-workers.

Date: Saturday, April 25th, 2009
Time: 1-4 pm
Location: Marquis Wine Cellars, 1034 Davie Street
Cost: FREE

April 26 – Portuguese Wine Luncheon at Senova
www.marquis-wines.com

For years, Portugal was only known to the world’s wine drinkers for its
great sweet fortified wine, port, and for a few other wines, like Mateus and
Lancers. Portuguese table wines were simple and rustic with such high acidity
that few wine drinkers could find any pleasure in them. Since the early 1990’s,
Portugal’s table wines, particularly its unique reds, have made great
advances in quality with the introduction of many modern winemaking techniques.

With this in mind, Marquis Wine Cellars has partnered with Free House Wine and Spirits, Seacove Premium Wine & Exquisite Spirits, and Senova Restaurant to create a unique wine experience for you, the wine lover’s of Vancouver.

Join us on Sunday, April 26th, 2009 for lunch at Senova Restaurant as a selection of wines from Portugal’s premier wine producing regions is paired with a special three course menu which has been prepared by Senova’s proprietor, Manual Ferriera. As an added bonus, Joao Silvia e Sousa, winemaker at Quinta da Veiga, will be in attendance to talk about the wines and to answer your questions
about Portugal’s diverse wine regions.

Tickets are $60 per person and are available for purchase exclusively through Marquis Wine Cellars.

Date: Sunday, April 26th, 2009
Time: Reception at 11:30am and Lunch from 12-2pm
Location: Senova Restaurant, 1864 W. 57th Ave, Vancouver
Cost: $60 per person (all inclusive)

April 28 – Merlot Tasting
www.vaws.org

Listel Hotel, 1300 Robson St
Speaker: Sandra Oldfield of Tinhorn Creek Winery

Sandra holds a Masters of Food Science, Enology from the University of California at Davis. Her thesis work was done in conjunction with the Robert Mondavi Winery. She has also worked in Quality Control at Rodney Strong Vineyards and at Piper Sonoma Vineyards in California. She joined Tinhorn Creek Vineyards in 1994 and currently is involved with many organizations including the British Columbia
Wine Institute and the American Society of Enology and Viticulture. Sandra is also a VQA Judge. Merlot is one of the varietals that Sandra has worked with for many years and her Tinhorn Merlots are consistent winners.

There are still seats available for this event. If you wish to attend and have not registered or wish to bring additional guests, please register by mail or on-line at http://www.karelo.com/enter_res.php?&BID=135

Featured Merlots

Sterling Vineyards 2004 Napa Valley Merlot
St Francis Winery & Vineyard 2005 Sonoma County Merlot
Rodney Strong Vineyards 2005 Sonoma County Merlot
Capolan Winery 2005 Sonoma County Merlot
Columbia Crest Winery 2005 Washington Grand Estates Merlot
Chateau St Jean 2005 Sonoma County Merlot
Beringer Vineyards 2005 Napa Valley Merlot
Ferrari Carano Mountain Winery 2005 Sonoma County Merlot
Blackstome Winery 2006 Sonoma County Reserve Merlot
Tinhorn Creek Winery 2005 Oldfield’s Merlot

The event notice is posted here: http://www.vaws.org/events/ev09_merlot.html

http://www.vaws.org

 

April 29 – Blue Water Café at Books to Cooks
www.bookstocooks.com

Congratulations to the Blue Water Cafe, Gold medal winner of the Seafood category and Silver medal winner in the Restaurant of the Year category of the 2009 Vancouver Magazine Restaurant Awards.

Books to Cooks is pleased to announce that we have copies of the highly anticipated Blue Water Cafe Seafood Cookbook by Frank Pabst. This beautifully photographed book features recipes that make the Blue Water Cafe famous for its innovative seafood.

Barbara-Jo’s Books to Cooks invites you to an evening of Blue Water Cafe with Frank Pabst, Executive Chef of the Blue Water Cafe. On Wednesday, April 29 at 6:30 p.m. guests will join Frank in a celebration of his new book, The Blue Water Cafe Seafood Cookbook. Frank will demonstrate his unique cooking approach and will feature recipes from this beautifully written and photographed
book. Cost is $125.00.

For more information about this and other events, please visit our website at www.bookstocooks.com and call 604-688-6755 to register.

April 30 – Deuce and Church and State Wine Dinner
www.deucerestaurant.ca

5 wines and 6 courses of food
6:30pm reception 7pm dinner
Reception : Pinot Gris paired with fresh shucked Fannay Bay Oyster drizzled
with a classic mignonette sauce
First Course: Chardonnay paired with a Giant scallop ,crispy pancetta, vanilla-mango
puree, vegetarian caviar, crispy sage leaf
Second Course: Pinot Noir paired with a Cherrywood Smoked Duck Ravioli with
a black current reduction
Third Course: Merlot paired with Braised Beef Short Ribs au jus, sweet potato mash
Fourth Course: Syrah paired with our Steak Neptune Marinated beef tenderloin, crab meat, bearnaise sauce, roasted corn on a chive rosti
Fifth Course: “Mini” indulgence, Double Chocolate Cake, dark chocolate
ganache, white chocolate drizzle
1617 Lonsdale Ave (across form Extra foods)
Limited seating
$69. Per person plus applicable taxes
Call today to reserve your spot
604-988-8180

April 29 – Burnaby’s Empty Bowls Project Invites You to Nosh for a Cause
Call Shadbolt Centre for the Arts Box Office at 604 205-3000 or
Lawrence Ryan @ Stoney Creek Community School at (604) 664-8849

On that evening Burnaby’s Empty Bowls Project will host its fifth Gala
reception, an event that will raise funds to help feed the city’s hungry
while treating guests to cuisine prepared by some of Burnaby’s hottest
chefs.

The reception-style Gala will be held at Burnaby’s Hilton Vancouver Metrotown
Hotel. Bites for the event will be prepared by celebrated local chefs, and guests
will enjoy live entertainment as well as a silent auction. Each guest will also
take home a beautifully handcrafted ceramic bowl as a memento.

Proceeds will go to Burnaby’s Food First Committee, a coalition of community
service organizations and volunteers who work to address issues of food security
and hunger issues in Burnaby. We invite you to join us for a fun evening at
this worthwhile event!

Sponsors and Contributors

Scotiabank, Burnaby Now, Chevron, The City of Burnaby, Divyesh and Charu Gadhia,
Hemlock Printers, Boffo Construction, Hart House at Deer Lake, Hilton Vancouver
Metrotown Hotel, Horizons Restaurant, The Pear Tree Restaurant & The Valley
Bakery

The Crystal Ballroom at the Hilton Vancouver Metrotown
6083 McKay Avenue, Burnaby
Wednesday, April 29 2009
5:30 pm
$ 50 inclusive of tax
For tickets:
Call Shadbolt Centre for the Arts Box Office at 604 205-3000 or
Lawrence Ryan @ Stoney Creek Community School at (604) 664-8849

May 1 – 8th Annual Steveston Seafood & Wine Festival

7:00pm – 9:30pm

Gulf of Georgia Cannery National Historic Site
(west end of Moncton Road, Steveston)
12138 – 4th Avenue, Richmond
For additional information: Don Pfeffer 604-274-6764 or FarmGate@telus.net, or Bill McNulty 604-277-2176, or Peter Mitchell 604-277-8882.

Tickets $50. Includes complimentary plate and glass.
Silent and live auction

Participating Wineries & Restaurants:

Arrowleaf Cellars, Blackwood Lane, Blossom, Blue Canoe, Burrowing Owl, Cake
Art, Church & State, Cob’s Bread, Damiens Belgian Waffles, Desert
Hills, Diplomat Bakery, Dirty Laundry, Domaine De Chaberton, 8th Generation,
Elephant Island, Forbidden Fruit, Ganton & Larsen, George’s Taverna,
Geringher Bros, Gone Crackers, Hester Creek, Ichiro Japanese Restaurant, Kettle
Valley, Lake Breeze, Little Straw, Morning Bay, Mount Boucherie, Neptune Food
Service, Nichol Vineyards, Pajo’s Fish & Chips, Papi’s Ristorante
Italiano, Peller Estates, Pentage, Pure Water Shoppe, Red Rooster, Road 13,
Robin Ridge, St. Hubertus, Sanduz, Saturna Island, Starbucks Coffee, Starling
Lane, Steveston Seafood House, Summerhill, Tapenade Bistro, The Fort, The Point
Restaurant, Thornhaven, Tinhorn Creek, Westham Island, Wild Goose

Proceeds to Richmond community projects

Barista Sammy Piccolo Takes 2nd Place at the 2009 World Barista Championships

Image

Caffè Artigiano Stirs up a Storm

Caffè Artigiano’s Sammy Piccolo represented Canada this week at the 2009 World Barista Championships (WBC), held in Atlanta, Georgia. Beating talented opponents from around the world, Sammy won 2nd place in the coveted ad hotly pursued competition.

Celebrating its 10th year, the event welcomes gifted baristas from over 50 countries to compete for the annual title of World Barista Champion, during the SCAE Wonderful Coffee Event. Enthusiasts from across the globe took in the ultimate espresso experience watching live and via an internet live webcast.

Sammy is an unprecedented four-time World Barista Finalist achieving three consecutive 2nd and 3rd place finishes between 2004 and 2006. After spending the past two years focusing on his role at Caffè Artigiano and opening the Burnaby Café, Sammy decided to take up the challenge once again and following months of rigorous practice, Sammy delivered a polished routine, demonstrating his confidence, competence and great passion.

Each competitor must prepare and serve 12 separate espresso beverages including the classic espresso and cappuccino, as well as four “signature” drinks of their own creation and present them all to a distinguished panel of judges. Competitors have only fifteen minutes to prepare all twelve drinks and are judged on station cleanliness, taste, beverage presentation, technical skills and overall judge’s impression. Sammy’s well-balanced signature drink made with a winning combination of grapefruit reduction, cane sugar, crème fraiche and espresso was a sure hit with the panel. Sammy used a unique thermal mixer to comprise his signature creation that perfectly matched his custom espresso blend (a delicious mix of 85% Costa Rican Herbazu and 15% Aricha Yirgacheffe from Ethiopia).

Says Piccolo: “It’s always an honor to be able to represent your country in front of a world audience. The competition gets tougher every year, but its exciting to see the event grow with both more participating countries and incredibly skilled baristas.” Sammy was up against some tough competition this year – with Gwilym Davies from the United Kingdom placing 1st and the USA coming in 3rd.

Sammy Piccolo’s WBC Signature Espresso is available at Caffè Artigiano locations for $21.99 / one pound bag. This unique blend was roasted to perfection by Vince and Mike Piccolo at 49th Parallel Coffee Roasters.

About Caffè Artigiano
Caffè Artigiano opened in Vancouver, BC in December 1999 with the vision of an Italian-style coffee house and bistro that offers superior coffee, excellent food and a lively yet comfortable atmosphere. Today, Caffè Artigiano continues to shine as North America’s premiere coffee house. Taking great pride in the training and skills of its professional baristas, Artigiano is proud to be the home of several champion baristas who ensure that each cup of coffee served is poured to perfection. For more information please visit:

www.caffeartigiano.com

De Burger Poll is Back!

john-dys-hamburger-polls-august-1972Surrey, BC: Today on the official start of the provincial election, De Dutch Pannekoek House Restaurants Inc. is delighted to announce that it is bringing back the popular Hamburger Polls established in 1963 by company founder John Dys. Starting on Wednesday, April 22nd, De Dutch customers can vote for their political flavour as they order their burger of choice: Campbell (Liberal) Burger, James (NDP) Burger, Sterk (Green) Burger or the Other Burger as relevant is select ridings. Each famous, original gourmet “Frying Dutchman” burger available in the Hamburger Poll is priced at $5.00 and available for eating in or taking out. While each candidate burger will feature the same ingredients including an all-beef patty (1/3 pound), Dill pickle slices, mayo and special De Dutch relish on a fresh sesame seeded bun, additional toppings are available to create the ultimate Frying Dutchman burger including melted Edam cheese, special DeBakon, sautéed onions and mushrooms, all-beef wiener, fried egg and more.

As was customary in the polls between the 1960s and 1980s, each De Dutch restaurant will feature signage in-store to track the current results for their location as well as all 18 locations combined in British Columbia. Results as of closing of the previous business day will also be posted on the restaurant website at www.dedutch com. The Hamburger Polls will officially start at opening on Wednesday, April 22nd and end at closing on election day, Tuesday, May 12th, encouraging British Columbians to cast their official vote at their designated polling station.

The first Hamburger Poll was conducted in 1963 by John Dys at his two Frying Dutchman Hamburger House locations in Vancouver and continued for almost 20 years at the Frying Dutchman, his concessions at the Pacific National Exhibition (PNE) and then later at the new De Dutch Pannekoek House Restaurants. Results were updated regularly and posted in the windows for all to see.

The polls gained such recognition and popularity since conducting a straw poll during an election campaign was illegal in British Columbia between 1939 and 1982. Under the guise of simply selling hamburgers by a given name, the Hamburger Polls continued to exist and gain increasing fame and a loyal following nation-wide.

The first poll during the provincial election in 1963 featured the following menu items for 49¢ each: Bennett Burger (“Give us credit for this one, my friends.”); Strachan Burger (“New. Your doctor recommends it.”); Fulton Burger (“A solid meal at a conservative price.”); and, Perrault Burger (“A liberal portion, done the way you like it.”).
The results of most of the earlier Hamburger Polls conducted during provincial, federal, municipal, party leadership and even bi-elections were usually within 10% of the actual election results.
One of the most memorable incidents during the historic Hamburger Polls occurred in 1972. The occasion was described in the Globe and Mail on Wednesday, May 22nd, 1979 as follows, “The aging W.A.C. Bennett had been premier then for 20 years, and was losing to the NDP. With the premier’s knowledge, aides set out to cook the illegal hamburger poll. They offered to buy the poll but Mr. Dys insisted that they actually take delivery of the food and refused to tell them how many orders it would take to alter their standings. Three days before the election, his cooks were called in at 5 am to start filling the Socred orders. During the day the Socreds used a truck to cart away more than 3,000 hamburgers which were given to welfare organizations and party workers – and the Socreds finally jumped ahead of the NDP in the poll. On election night, after this crushing defeat by the NDP, the premier, with tears in his eyes, murmured to an aide: “We won the poll but we lost the election.” ” Following that election, John Dys reported “no fiddling” with four burgers being the most ordered at one time.
Bill Waring, De Dutch President states, “We are elated to re-introduce the Hamburger Polls. Not only does it celebrate one of the original gourmet hamburgers and a BC tradition conceived by founders of De Dutch, it stresses the importance for everyone to participate in our country’s elections at all levels.” Today, John Dys is retired from the restaurant business but is thrilled to see the return of the original Hamburger Polls and buying his Frying Dutchman Burger of choice. He adds that he believes the Frying Dutchman burgers are still the best tasting burgers around but insists that he will ultimately “leave the taste of victory and defeat to the party leaders.”
The six original Frying Dutchman Hamburgers are still featured on the De Dutch menu today and are a popular choice among customers of all ages: Canadian, Gentle John, Humble Helen, Meek Myrtle, Plain Jane and Simple Simon.
The thirty-four year old De Dutch franchise with 19 locations in Calgary, Alberta and BC’s Lower Mainland, Vancouver Island, Fraser Valley, Okanagan, and Cariboo has successfully carved a niche in the competitive food service industry. While offering dinner at its Strawberry Hill location, De Dutch Pannekoek House specializes in breakfast, brunch and lunch, offering their customers a unique blend of European ethnicity in its menu items. The Pannekoek, a 12″ in diameter Dutch-style pancake, is their signature dish and continues to draw loyal customers.

For more information:
Nicole Poitras, Marketing Manager Sandra Merk, Media Relations

De Dutch Pannekoek House Restaurants Inc. Insight Productions

Phone: 604.543.3101, E-mail: npoitras@dedutch.com Phone: 604.535.9828, E-mail: srmerk@shaw.ca

Granville Island Brockton IPA

bot-local-brocktonBrockton IPA celebrates the brewery’s 25th Anniversary.  This Pacific Northwest India Pale ale is refreshing, fruity with some mild bitterness and definite hoppiness.  Great for sipping poolside.  Get it in the mixed 12 pack and compare to Granville Island’s other bottles and celebrate Stanley Park.

 

BIO – Vern Lambourne
Brewmaster

Granville Island Brewing’s Brewmaster Vern Lambourne has a knack for brewing quality beer with recognizable passion in every batch he brews.

Since joining the Granville Island team in 2001, Vern has staked his claim with innovations that have added to the already-vast selection of quality products. His flare and energy have been behind some of Granville Island Brewing’s award-winning brews, such as Kitsilano Maple Cream Ale and Robson Street Hefeweizen.

Born in Nanaimo, BC, Vern graduated with a BSc in biochemistry from the University of Victoria. After University, Vern jetted off to merry old England where a pint is the easiest drink to find. His British brewing education crafted a true appreciation for different styles of beer.

After brewing at the Orange Brewery in London, England, Vern moved back to BC to continue his passion working with various brewpubs in Metro Vancouver. Vern eventually found the gig he was born to do, Brewmaster, of Granville Island Brewing.

Vern Lambourne. It’s good to be here.

Le Vieux Pin 2008 Spring Releases

lvpsauvignonblancFinally! Spring has arrived. Bud break is upon us and the days are getting warmer all the time. Appetites are turning to lighter, brighter foods with wines to match. At Le Vieux Pin our spring releases aim to please. If you’ve been by the winery lately you’ve likely had a sneak preview of these fresh new wines. We couldn’t be more proud and we’re confident you’re going to find at least one that you’ll love. Remember that the Okanagan Spring Wine Festival is just around the corner, this is your chance to get these wines before the crowds!

2008 “Vaïla” Pinot Noir Rosé $25

A favorite every year and always in demand, this pink gem is the perfect garden party wine. Made through the old Burgundian method of Saignée, this rosé is produced from free run juice and entirely steel tank aged. It is a fun, yet delicate wine absolutely made for summer. There are heaps of strawberries and pink grapefruit on the nose with underlying tones of watermelon and violets. The palate is dry, spicy, strawberry sorbet and some savory cardamom notes. We produced 509 cases from the 2008 vintage and orders are rolling in so if you already love this wine we recommend you act fast. If you haven’t tried it yet, where have you been? Get to the winery.

Food Pairing: Prosciutto, Cornish game or a poolside BBQ

2008 Gewurztraminer $25

With less than 20 cases produced last year, very few people got to try this wine. In order to share the love we’ve produced 318 cases of the 2008 vintage. We recommend getting here early if you want a chance to try it. The main ingredient is organically grown fruit from the Westbank region, which brings lightness and acidity to the wine. Then we added a small amount of fruit from Oliver to give it a little extra depth. The nose on this Gewurztraminer offers up lots of honeysuckle, orange zest, with hints of rose petal and lavender. There is crisp acidity up front that lends to light delicate citrus flavors of white grapefruit and lychee with a fresh, long finish. This wine is well structured and balanced.

Food Pairing: Endive salad or a fruit and cheese plate on a sunny Sunday brunch

2008 Sauvignon Blanc $35

We love it and we’re not afraid to say so. A staff favorite and a production of only 203 cases mean this wine will ‘disappear’ very quickly. This is without a doubt one of the most unique examples of this varietal available. The majority of fruit came from our Lumeno vineyard by Osoyoos Lake where the steep north facing slope allows for a cool microclimate in a warm macroclimate. With stringent canopy management and leaf removal the resulting fruit has tropical flavors while the cool nights allow for great natural acidity. The wine was partially fermented in oak using 36 month air-dried Billon French oak, with the rest in steel tank. The finished wine has big pineapple, passion fruit, citrus, and hints of lemon meringue pie on the nose with a mouth coating palate full of lemon, lime, vanilla spice and great acidity.

Food Pairing: Lobster, King crab legs (because you ought to be spending $30 a pound with this wine), more lobster and oysters. Preserved lemon risotto is also a favorite.

All these wines are sold in cases of 12 but but can be mixed and matched… If this is something you are interested in, you may order by contacting us at (604) 697-0988; emailing us at info@levieuxpin.ca; downloading our order form www.levieuxpin.ca/sales.php or visiting us at www.levieuxpin.ca

If you are simply looking for a bottle or two, stop by one of the many specialty wine shops around the province that carry our wines www.levieuxpin.ca/restaurants.php

For your convenience, we have listed two stores that carry our complete line up:
Viti Wine & Lagers

www.vitiwinelagers.com

Sutton Place Wine Merchants

www.suttonplacewinemerchant.com

A Votre Santé!

DB Moderne Bistro

img_8095_editedChef Daniel Boulud teamed up with restaurant owners Manjy and David Sidoo to bring the New York DB Moderne Bistro theme to Vancouver. In the location that once housed Feenie’s. Chef Stephane Istel runs the day to day operations in the kitchen, as Chef Boulud overseas his worldwide restaurant empire. The food here French bistro style, with respect to local ingredients. I’ve not been disappointed yet. Highlights include roasted sablefish with a flavourful herb crust, accompanied by a sweet pepper stew, and the Berkshire pork duo of tenderloin and crispy belly served with horseradish coleslaw and bacon jus. They’re also famous for the original DB burger. Boulud’s signature creation is prime sirloin meat, braised short ribs, foie gras and black truffle on a parmesan bun with pomme frites. Service is attentive and don’t miss bar star Cameron Bogue’s signature cocktails.

More at:
http://www.martiniboys.com/Vancouver/DB-Bistro-Moderne-Vancouver-review.html

www.dbbistro.ca

2551 West Broadway
Vancouver, BC
604 739 7115

Il Nido launches an inventive start to spring patio dining season in the heart of Vancouver

Vancouver’s Italian Keystone Brings Fresh Offerings from ‘The Nest’

il-nido

Vancouver, BC – Vancouver’s hidden Italian gem Il Nido Restaurant Bar, is delighted to announce the launch of its 2009 spring menu. Bursting with fresh seasonal inspiration, new delights from “the nest” entices dinners on a taste voyage from Vancouver to Venice and back again. Presenting a handcrafted selection of appetizers, salads, pastas, mains, and tempting desserts, lunch and dinner menus are sure to satisfy the Italian in all.

Rather than focusing on one particular style of cooking or region of the country, owner Franco Il Nido has gathered the best flavours and concepts from around Italy and created his own version of inventive Italian dining. Traditional recipes are tailored to excite modern taste buds, with local and organic ingredients forming the base for all courses offered.

“I want everybody to enjoy the lightness and freshness of the Italian flavour,” says Franco. True to form, dishes such as the radicchio salad with red lettuce, goat cheese and pear with salsa fresca, and the Il Nido oyster soup with seafood fume, julienne of seasonal vegetables, onions and butter cream, will leave palette satisfied and the waistline intact.

More substantial choices include the “salsicce” sausage and savory bread pudding and salmone Il Nido. But forget the cedar planks so often found in the average West Coast kitchen – Il Nido’s version of the Vancouver favourite is dry marinated, baked, crusted with spices and served with grapefruit fennel reduction sauce, topped with fresh tomatoes and herbs coulis. Top off the course with a made-in-house sinful dessert, and suddenly English Bay feels like the Trevi Fountain.

An extensive wine menu features the best grapes from Italian vineyards and beyond – the best of France, Australia, Argentina and more. A bottle enjoyed on the sunny and secluded patio will leave you bathing under the Tuscan sun instead of escaping the afternoon office grind.

Il Nido is open Monday to Saturday for lunch and dinner seatings. For reservations and special group celebrations call 604-685-6436.

About Il Nido

Il Nido is Vancouver’s hidden Italian restaurant gem. Nestled between Robson and Thurlow streets in the midst of the downtown shopping and style district, Il Nido has wined and dined locals and tourists alike for over 20 years. BC’s finest ingredients are used to create dishes that are bursting with flavour, yet light and lean on the palette. Featuring local and organic ingredients, this “Nest In The City” is a destination for those who enjoy wonderful food and good conversation. Groups of up to 70 are welcome and custom menus are easily designed. As Il Nido continues as one of Vancouver’s finest restaurants, evolving with imagination and inventiveness, its motto remains: Everyone Leaves Happy. For more information, visit www.cafeilnido.net.

West – Triple Tiered Menus Herald Springtime Flavours

spring-wineDiners needn’t wait for a special occasion to dine beautifully at West. Multi-dimensional menus capture exceptional value, as well as executive chef Warren Geraghty’s bold Springtime flavours.

“Maybe it’s too-well kept a secret,” said restaurant director Brian Hopkins, “but at West, you can experience the best the city has to offer at very reasonable prices. It’s simply great value, whether for a casual drop-in or a more orchestrated evening.”

Menus are changing regularly, highlighting the first arrivals of Spring, and they’re available all evening, seven days a week.

Springtime Menus Present Several Alternatives

3 distinct ways of dining at West

Seasonal à la carte menu
$55 prix fixe menu, 3 courses with selection per course, as well as amuse bouche and petit fours
Chef Warren Geraghty’s tasting menus (all under $100)
3 locations to choose from

At the Bar: Enjoy after work, pre theatre or late night cocktails and conversation with bar manager David Wolowidnyk; full menu is available.

At West’s dual Chef’s Tables: It’s an up close culinary theatre as the energy of the kitchen leaps right onto your table.
And, of course, our intimate Dining Room, where West’s legendary service is choreographed nightly by restaurant director Brian Hopkins.
Each menu sings to the wine and the West wine team. Led by wine director Owen Knowlton, West’s wine program now offers 24 wines by the glass, with several under $10. Owen particularly recommends the ’04 Ricossa, which he calls “the best value Barbaresco ever to come out of Italy” and a perfect match with Spring lamb at $12.50 per glass. To begin, try the new Van Westen ’06 Vino Grigio from our own Naramata Bench, at $9.50 per glass, which Owen terms is “a supple, refreshing start to Chef’s first course dishes.”

We very much look forward to seeing you soon. West’s outstanding contemporary regional cuisine and seamless service has garnered much critical acclaim, both locally and internationally. Cocktails and fresh pressed juices are crafted behind the gleaming cherrywood bar, and the highly awarded wine collection is housed in a magnificent, temperature-controlled wall of wine. 2881 Granville Street, Vancouver, British Columbia, Canada. 604 738 8938. www.westrestaurant.com