All posts by cassandra

May 14 – La Terrazza and Duckhorn Vineyards

Thursday, May 14th, 2009

La Terrazza Restaurant in Vancouver Presents Duckhorn Vineyards, Napa and Anderson Valley Current and Library Wines Paired with a Six Course Dinner by Chef Gennaro Iorio

6:30 PM Reception / 7 pm Dinner

Reception
Canapés – canapes
Introducing Trump® Super Premium Vodka “Trumptini”

PRIMO – first course
INSALATA CONFIT organic micro greens tossed in champagne vinaigrette with Fraser Valley duck confit, candied walnuts, golden beets, Okanagan goat cheese and grilled red onions
Duckhorn Vineyards Sauvignon Blanc, 2007

SECONDI – second course
MERLUZZO oven baked sable fish encrusted in dried porcini mushrooms in a mushroom fish fumet, paired with a risotto pancake
Goldeneye – Anderson Valley Migration Pinot Noir, 2006

TERZO – third course
RAVIOLI pasta envelopes stuffed with apple wood smoked paprika lamb sirloin, sautéed roasted peppers and braised cabbage on a tomato ragú, topped with poached golden potatoes and oven baked ricotta
Duckhorn Vineyards Napa Valley Merlot, 1997

QUARTO – fourth course
SCALOPPINE seared natural grain fed veal in a red wine, herb emulsion with morel mushrooms. White truffle gnocchi
Duckhorn Vineyards Napa Valley Cabernet Sauvignon, 1996

QUINTO – fifth course
BISTECCA ALLA FIORINTINA – Triple A T-bone steak grilled over apple wood smoked coals with toasted Israeli cous cous
Duckhorn Vineyards – Paraduxx Napa Valley Red, 1998

DOLCE – Dessert
DELIZIA DI FORMAGGIO custard of Toma and Idiazabal cheeses paired with a date, raisin jam and cherry crisps
Recioto Capitel Fontana Tedeschi, 2004

A dessert wine from the Veneto, Italy

$198.88 per person exclusive of taxes and gratuity

Reservations
La Terrazza Restaurant
1088 Cambie Street
Vancouver, BC V6B 6J5
604-899-4449 or www.laterrazza.ca

Complimentary valet parking

About Duckhorn Vineyards
Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent a quarter century establishing itself as one of North America’s premier producers of Bordeaux varietal wines. From its modest inaugural vintage of 800 cases of Cabernet Sauvignon and 800 cases of Merlot in 1978, to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today. The Duckhorn Company owns and manages Duckhorn Vineyards, Goldeneye, Decoy and Paraduxx www.duckhorn.com
Introducing Trump® Super Premium Vodka

The Spirits Journal has given this vodka 4 stars and a “Highly recommended” designation. The Wine Enthusiast calls it “Superb and Highly Recommended” with a 90/95. It is quintuple distilled at a Dutch distillery skilled in making vodka since 1631 and crafted under the watchful eye of Jacques de Lat, a third-generation master distiller at the Wanders Distillery in Holland. The award-winning vodka is packaged in an elegant, unique gold bottle, designed by world-renowned designer and architect, Milton Glaser www.miltonglaser.com
About La Terrazza
Gennaro Iorio – Executive Chef/ Managing Partner
Giulio Miceli – Sommelier/Managing Partner
Iqbal Grewal – General Manager/Managing Partner

Last years Zagat rated La Terrazza a 22 out of 26 in food, one of the highest ratings in the city and said “This elegant Yaletown has a wonderful ambiance in which to be pampered over fresh interesting Italian dishes paired with wines from the extensive list of over 2000 bottles” The wine list is one of the most award winning in Canada with Wine Spectator Magazine giving it both the “Award of Excellence” and “Best of” “Award of Excellence, an award only a few receive, every year since the restaurant opened. Service is warm, professional and attentive.

Many say La Terrazza is one of the most beautiful restaurants in Vancouver with attention to detail in everyway. There are two elegant private rooms for fifty five and twenty five, a stunning garden surrounded patio and the lounge and bar that seats 40. Two fireplaces, warm, flickering candles and warm light make this 110 seat dining room one of Vancouver’s most romantic places to dine.

La Terrazza‘s cuisine is fresh and local, yet classic in many ways offering the more classic dishes one sometimes crave. But don’t be fooled by classics, spaghetti with meat sauce at a Terrazza means a sauce using sweet Okanagan grown tomatoes, ground prime beef tenderloin and fresh made pasta as Chef Gennaro takes Italian dishes to a whole new level by working with local ingredients; This is Italian food at it’s finest.

La Terrazza is located at Pacific and Cambie in Yaletown, we are in our 10th year as Vancouver’s premier Italian Restaurant.

La Terrazza Restaurant

Celebrating ten years as one of Vancouver’s premier Italian restaurants

1088 Cambie Street, Downtown/Yaletown

Vancouver, BC V6B 6J5

Ph: 604-899-4449 Fax: 604-899-9179

info@laterrazza.ca www.laterrazza.ca

Complimentary Valet Parking

-end-

April 21 – From Farm to Table

From Farm to Table: A six-part Food and Culture series on sustainable food systems hosted by Barbara Jo’s Books to Cooks

 

SUMMARY:
farmfed, a non-profit organization dedicated to building transparent, sustainable food systems presents a six-part food and culture series entitled Provenance: You are what you eat. The series will be led by Anthony Nicalo, co-founder of FarmFed, and Natalie Jensen, a graduate of the University of Gastronomic Sciences in Italy. Notable authorities on food and drink will join throughout the series, which culminates in a fundraiser at the UBC Farm on June 6, 2009, with the internationally renowned author of In Defense of Food, Michael Pollan.

 

Anthony Nicalo and Natalie Jensen of FarmFed, a non-profit organization dedicated to building transparent, sustainable food systems, will launch a six-part food and culture series entitled Provenance: You are what you eat. The first event in the series will be held on Tuesday, April 21, 2009 at Barbara Jo’s Books to Cooks in Vancouver, BC. This will also be the official book launch for the farmfed book provenance: a blueprint for the modern eater. Guests will learn to assess the sources for food they eat and will learn practical tips for buying clean, healthy food.

Barbara-Jo McIntosh notes, “provenance is the origin or source of something, and with food it is vitally important not only to our own health, but the health of the planet.”

The six-part food and culture series will be held during the months of April and May at Barbara-Jo’s Books to Cooks in Vancouver 1740 West 2nd Avenue Over the course of the series, authorities on food and drink will join host Anthony Nicalo for classes directed at understanding the provenance of meat, seafood, wine, and produce. Net proceeds from the series will benefit programs supporting transparent, sustainable food systems.
For tickets contact Barbara Jo’s Books to Cooks at 604.688.6755.
http://www.farmfed.com/programs/provenance/

 

“To truly understand who we are and what we eat, the path of food needs to be followed all the way to the farm, ocean and field. This culture series is an opportunity to get all of the details in good company with great food and wine”, says Natalie Jensen of Farmfed.
On Monday April 27, guests will include Mike McDermid, Program Manager of Ocean Wise, and Chef Robert Clark of [C] Restaurant discussing the importance of understanding seafood’s impacts on our oceans. Guests will enjoy sustainable seafood hors d’oeuvres prepared by Chef Robert Clark and fish-friendly wines.

On Tuesday May 5, Jason Pleym, founder of Two Rivers Specialty Meats will shed light on what is really going on in grocers and butcher shops, while guests taste naturally raised meats.

Mark Bomford, the Program Coordinator for the Centre of Sustainable Food Systems at UBC Farm will share tips for buying and growing sustainable produce on Wednesday May 20.

On Tuesday May 26, Farmstead Wines founder Anthony Nicalo lifts the veil on wine marketing and connects guests to authentic wine and artisan farmers.

The series’ final installment is on Saturday June 6 at UBC Farm. This special fundraiser features international food expert and author of In Defense of Food, Michael Pollan. Pollan will share his manifesto for eating: “Eat Food. Not too much. Mostly plants.” Guests who participate in the full series will receive a gourmet picnic lunch at UBC Farm.

 

“Having these experts share their knowledge with us is very empowering”, remarked Anthony Nicalo. “Because the food we eat has clear implications for everything from clean water and climate change to hunger and obesity, the power to change the world is right in front of us, on our plates.”

 

To share the importance of understanding provenance with those who are unable to join the events in Vancouver, the series will be broadcast live online via Ustream. http://www.ustream.tv/channel/farmfed

~~~
Based in Vancouver, BC, Farmstead Wines founder Anthony Nicalo is also the co-founder of FarmFed, a not-for-profit organization changing the way the world thinks about food and farming to build support for transparent, traceable and sustainable food systems. Anthony is an expert on wine growing, wine production, artisan farmers, the Slow Food movement and other such related items. Natalie Jensen, of FarmFed, is a graduate of the University of Gastronomic Sciences in Italy.
Information about the Provenance Series or the book, provenance: a blueprint for the modern eater can be obtained by contacting Anthony Nicalo of farmfed at 604.671.6912 or at the email : anthony @farmfed.com

For information on the series visit: http://www.farmfed.com/programs/provenance/

To order tickets from Barbara Jo’s Books to Cooks, call 604.688.6755.
For media inquiries or speaking requests, contact Anthony Nicalo at 1-877-887-7813.


Anthony Nicalo

Everything you need to know about how food gets from the farm to the table. Get all the details in one place while hanging out with good company and great food and wine. http://www.farmfed.com/programs/provenance/

Twitter: http://www.twitter.com/farmstead

Tel 1.877.887.7813
Mob 1.604.671.6912
Fax 1.888.359.4493

 

April 30 – Deuce and Church and State Dinner

Present an evening with the wine maker 5 wines and 6 courses of food

Thursday the 30th of April 2009 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

White Spot partners with award-winning chef Melissa Craig to serve up fresh new flavours for spring

First female celebrity chef to join the White Spot team, Craig brings her signature creativity and innovation to the new Taste of Spring menu

Vancouver – With spring in full bloom, White Spot is celebrating fresh seasonal changes with an exciting new partnership with Melissa Craig – Executive Chef of Whistler’s Bearfoot Bistro, 2008 Canadian Gold Medal Plates champion and one of Canada’s most decorated culinary talents. Craig brings her passionate artistry, first-class training and globally-influenced palate to the White Spot kitchen for the development of the inspired new Taste of Spring menu, available at restaurants beginning today.

Craig is the first woman to join the ranks of some of British Columbia’s most respected chefs – John Bishop of Bishop’s, Umberto Menghi of Il Giardiano and Thai chef Jareuk Sri-Arun – all of whom have partnered with White Spot for the restaurant’s seasonal ‘Taste of’ promotions. A Red Seal Certified Chef with an impressive list of accomplishments under her belt, this young culinary phenomenon has already achieved more in her 29 years than many of her peers twice her age. Showing no signs of slowing down, Craig’s partnership with the White Spot team brings a fresh new energy to the restaurant’s exciting spring menu.

“Partnering with Melissa was a natural fit for White Spot. Working with innovative local chefs on our seasonal promotions brings a bright new perspective to the White Spot kitchen, which transforms into delicious dishes for our guests to enjoy,” said Warren Erhart, president of White Spot. “Our commitment to deliver fresh, flavourful menu items to our guests at every meal is a passion Melissa shares just as deeply. We feel incredibly lucky to have her on board for the exciting new Taste of Spring menu and are thrilled to bring this extraordinary talent to our guests.”

Craig worked closely with White Spot Executive Chef Chuck Currie and White Spot Red Seal Chef Leo Canapi to collaborate on the development of the new spring dishes. Drawing inspiration from Craig’s unique culinary style, each Taste of Spring menu item reflects an aspect of Craig’s personal taste – her love of Greek salad inspired the Santori Salad and Mediterranean Chicken Burger, while her distaste for pizza’s traditional tomato base was the inspiration for the Amorosa Tomato Pizza made with extra virgin olive oil, fresh garlic and chili peppers.

“Being B.C.-born and raised, I grew up enjoying White Spot’s signature tastes. Whether it was the grilled cheese Pirate Pak I loved as a kid or the famous Zoo Sticks I love as an adult, White Spot’s menu offers affordable, family-friendly meals that suit everyone’s tastes,” said Craig. “It was an honour working with such a respected B.C. company and collaborating with its team of talented chefs for Taste of Spring. I’m proud of this new spring menu and know that White Spot guests are going to love it!”

Highlighting the very best of the season, the Taste of Spring menu provides fresh and innovative flavour creations to help White Spot guests celebrate the arrival of spring. The new seasonal dishes include Champagne Prawn Risotto, Prawn and Amorosa Tomato Pizza, Santorini Salad, Santorini Chicken Salad, Mediterranean Chicken Burger and Sukiyaki Beef Rice Bowl.

about White Spot

Headquartered in Vancouver, British Columbia, White Spot is a B.C. legend. Founded in 1928, when Nat Bailey launched Canada’s first drive-in restaurant at Granville and 67th, the 80-year-old chain now sees more than 17 million guests annually at 113 White Spot and Triple O’s locations throughout B.C. and Alberta. Bailey’s original vision was to build a restaurant that served the highest quality, unique tasting food and White Spot remains committed to continuing this tradition in each and every meal. White Spot was recently honoured with Food Service and Hospitality Magazine’s Pinnacle Award for Company of the Year in the West.

– 30 –

For further information, or to speak with Melissa or a White Spot team member, please contact:

Lynsey Brothers
Wilcox Group
604-488-1100 ext. 228
lbrothers@wilcoxgroup.com

Weekly Picks for this week

Weekly Picks for 1st April:

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Northern Lands

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