Category Archives: Dine Out

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

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

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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

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

Morton’s Power Hours – Prime Sirloin Burger with Fries and a Beer in the Bar for $20

For diners who want to savor the good life in a casual, warm and inviting setting, Morton’s The Steakhouse in Vancouver makes it possible to enjoy a budget-friendly burger and fries in the restaurant’s bar, with its Power Hours pricing on select wines by the glass, beers and cocktails, seven nights a week.

Morton’s bountiful prime sirloin burger is only $15 in the bar; add to that a $5 bottle of beer and your meal is $20 per person, excluding tax and gratuity. Morton’s Power Hours pricing offers a selection of two beers for $5 each; two $7 wines by the glass; and four $8 martinis including Morton’s signature Palm Beacher featuring Skyy vodka.

“This is the burger that started it all, for Morton’s” said Joshua Snyder, general manager of Morton’s in Vancouver.

Morton’s prime sirloin burger isn’t just any hamburger – it’s what lead to Morton’s creation 30 years ago. When Morton’s co-founders Klaus Fritsch and Arnie Morton first worked together at the Playboy Club in Montréal, Fritsch made his signature hamburger and sent it out for Arnie Morton to taste. Morton proclaimed it the best hamburger he’d ever tasted. From that day, they started the business partnership that has become Morton’s The Steakhouse. Now in its 30th year, Morton’s has 80 world-wide restaurants.

Morton’s The Steakhouse is located at 750 West Cordova Street in Vancouver. For reservations please phone 604.915.5105, or for more information please visit www.mortons.com

Cibo introduces Meatball Mondays

Starting Monday April 20, ”Cibo Trattoria will offer “Meatball Mondays –where guests can enjoy full meal, including a hearty plate of meatballs accompanied by salad, bruschetta and a glass of wine for $25 (or $19 without wine).

Chef Neil Taylor’s recipe includes a combination of Pemberton Meadows beef and Sloping Hills pork – ground in house – combined with garlic, fennel seeds, chili and wild oregano, and braised in a rich and gutsy San Marzano tomato sauce.

The bruschetta and salad will change weekly, based on the freshest local ingredients available, and wines will be hand selected by Sommelier Sebastien Le Goff to showcase the unique and interesting varietals and regions of Italy.

Meatball Mondays will be available in addition to Cibo’s regular menu, and will be served at Uva and Cibo until 10:30 pm.

For more information or to make a reservation, please call 604.602.9570

Chef Angus An to bring world-class Thai cuisine to Vancouver

This May, Chef Angus An, of the award-winning Gastropod, will bring a new and unique culinary experience to Vancouver at Maenam – world-class Thai cuisine served in a modern setting. Maenam will feature techniques and flavours that are authentic to ancient Royal Thai traditions, paired with the freshest local ingredients.

Maenam will replace Gastropod at Chef An’s West 4th location, and Gastropod will continue as a catering and private dining operation with the intention to re-launch the concept in the future.

Chef An worked with and was inspired by David Thompson, the renowned Chef of Nahm in London, the only Michelin-starred Thai restaurant in the world. It was also at Nahm where Angus met his Thai wife Kate. When the two returned to Vancouver, they decided immediately that Vancouver needed a truly authentic Thai restaurant. “We’ve always had two concepts in mind: fine dining and Thai. We’ve been trying unsuccessfully for over a year to find a suitable location for Maenam,” says Chef An. “We felt that given the current economy, we should shift our to focus to the concept that will offer a more casual experience and lower price points.”

“At Maenam, we’ll respect authentic Thai flavours and technique,” continues Chef An. “Thai cuisine should have a locus of flavours that when combined in the right balance creates a depth and complexity unrivaled by Western cuisine. We aren’t going to assume that Vancouver can’t handle real Thai food.”

Maenam’s menu will reflect the components of a traditional Thai meal, which includes a combination of soups, salads, stir fries and curries, accompanied by rice – with each dish offering a different taste of the flavour spectrum and showcasing a different product. Sampling and sharing will be encouraged, and price points will be set so guests can enjoy a full meal for around $30/person.

Maenam will also feature expertly crafted wine, cocktail and dessert selections, created specifically to pair with Thai cuisine by General Manager and Sommelier Tara Thom, Head Bartender Ben De Champlain, and Pasty Chef Celeste Mah. Rounding out the Maenam team will be Sous Chef Emily Waters, who recently returned from seven months of training with Chef Thompson at Nahm.

Gastropod’s final night will be May 2, and the restaurant will close for renovations and re-open as Maenam the week of May 18. Initially, Maenam will be open for Tuesday to Saturday for dinner, with last call for food at 1 a.m. and last call for drinks at 1:30 a.m. The week of May 25, Maenam will open for lunch as well.