Originally created as a special event of the Vancouver Playhouse International Wine Festival, and still an integral part of the Festival 22 years later, the Quady Dessert Competition enjoys participation from serious pastry chefs from all over British Columbia. The top three winners, as well as the final winning entry, are announced during the Festival, at the Friday Trade Awards Luncheon (April 23, 2010; tickets to this event are available through the Playhouse Wine Festival box office: 604-873-3311).

The Competition is open to local restaurants, hotels and culinary schools across the province.

Each year a wine from Quady’s portfolio is chosen as the focus product that each dessert is paired with. For 2010, Quady Elysium, a sweet wine produced from Black Muscat grapes, has been chosen as the feature wine; the desserts are judged on taste, technique and pairing with Elysium. The actual Competition occurs Saturday & Sunday, March 27 & 28, at Major the Gourmet’s kitchen [102-8828 Heather St., Vancouver; media coverage opportunities available]. For 2010, an esteemed list of judges has been chosen to evaluate how each dessert pairs with the Elysium wine; some of the confirmed judges are:  Andrew Morrison, Westender Nsp.; Ned Bell, Exec. Chef, Cabana Bar & Grill(Kel.); Alana Peckham, Exec. Chef, CRU; Bruno Feldeisen, PICA (former Pastry Chef @ Lumiere); Steve Hodge, Pastry Chef, Beach House; Sylvain Cuerrier, Exec.Chef, River Rock Casino. As well, the 2009 winner, Nadin Buehrer of Thomas Haas Fine Chocolates & Patisserie, will be a judge for the 2010 Competition.

The 2010 First Prize Winner will fly from Vancouver to Fresno to join Laurel and Andrew Quady for 5 days of wine, food and adventure, June 17-21,2010, including a winery tour, tasting & dinner, plus a trip to Yosemite National Park mountain house ‘Falcon’s Nest’. 2^nd & 3^rd Prize winners receive a selection of Quady Winery products; all other Top Ten entrants receive a certificate of achievement.

The entry deadline for the 2010 Quady Dessert Competition is March 15, 2010.

Quady Winery was named “USA Producer of the Year 2009” by The International Wine & Spirits Competition (IWSC), which awards wineries commending the achievements of those members of the wine and spirit trade who make an outstanding contribution to the industry. [http://www.iwsc.net]

For entries into the 2010 Quady Dessert Competition, please contact Wendy Taylor at planitbc@telus.net or 604-764-9071

For further information on Quady and their products, please see www.quadywinery.com

With the great anticipation and interest in The Corner Suite Bistro De luxe and Food Network’s Anthony Sedlak, several opportunities have developed for the young TV chef and his television and book career.

“ Initially it was possible for Anthony Sedlak to dedicate 40% of his time towards his TV and book requirements and 60% of his time towards The Corner Suite Bistro De Luxe. The last 8 weeks leading up to our opening that has shifted to about 96% of his time working towards new opportunities in his TV and book career that didn’t exist previously. After numerous long talks over February, Andre McGillivray and Steve Da Cruz of The Corner Suite Bistro De Luxe and Anthony Sedlak have come to the conclusion that these new time requirements are insurmountable. These are once in a lifetime opportunities for a young TV chef that we cannot deny him.  With our greatest blessings we look forward to watching these projects become reality and Anthony will always be our great friend and ally. “
Andre McGillivray & Steve Da Cruz

Jason Liezert (former owner of Niche Restaurant in Victoria) has been the Chef de Cuisine since day 1 shifting the menu towards more rustic French at Heart dishes (croque madame, 48 hour cassoulet, terrine de campagne) including the longest cheese menu in BC with over 40 cheese selections available. Please view www.thecornersuite.com for the updates.

Traditional Salish Cedar Salmon

Smoked Sturgeon on Mi’kmaq 4ct. Bread
   
Dene Reindeer Pate, Chockcherry Compote

Taltson River fry Bread with Mipkuzola & Cloud Berries
  
Bison & Wild boar Sausage, Mountain Cranberry Relish   

Laurention Duck Confit (in potatoes – below)   

Nunavut Arctic Muskox , Lingonberry Jelly (below)   
   

East meets West: Aboriginal Sushi Maki Rolls are available at the Pan Pacific.  Since Tojo invented the California Roll, it’s only fitting that another Vancouver culinary talent carries on to invent Aboriginal sushi.     

East meets West: Aboriginal Sushi Maki Rolls
From the “Nunavut Roll”, made from Arctic Char and Sea Urchin, to the “Aboriginal Roll” incorporating Teriyaki Muskox and the “Vancouver 2010 Roll” featuring BC Dungeness Crab and 24 Carat Gold, traditional west coast cuisine has a whole new meaning at the Pan Pacific Vancouver.     

Chef Nagata’s recipes: 

Wild BC Cedar Plank Salmon   
Ingredients   
1 cedar plank (6 by 14 inches)                       1 cup of maple syrup 
2 salmon fillets (1 1/2 pounds, skin on)            Salt and freshly ground black pepper        

Directions     

Soak cedar plank in salted water over night (or minimum 2 hours) then drain. Remove any  bones from the salmon, rinse salmon under cold running water and pat dry with paper towels. Marinate in maple syrup for one hour.     

Heat oven to 375°. Generously season the salmon with salt and pepper on both sides. Lay the salmon skin-side down on the cedar plank. Bake until firm to the touch in the thickest part of the fish, around 12-15 minutes. Serve the salmon right off the cedar plank.     

Bella Coola Bannock Fry Bread     

1 cup milk                                  1 tbsp fresh yeast  
1 cup warm water                       6 cups flour  
1 TBSP salt                                 1 egg  
1 tsp sugar                                 1 tbsp shortening     

In a Bowl add ¼ cup of the warm water & sugar. Mix to dissolve the sugar and add the yeast. Cover and let yeast develop for 5 min.     

In a separate bowl add flour, make a well and add the remaining warm water, milk, egg, salt , shortening and developed yeast mixture.     

Kneed the dough for 10 minutes, cover and let rise for 2 hours in a warm area. Punch down after the first hour and again after the second hour before portioning to desired shape and size.     

Fry bannock in a shallow pan of oil until golden brown on both sides.     

Bannock bread was originally a Scottish recipe brought over by settlers, trappers and yoyagers a few hundred years ago. You will see many cooking styles of bannock that were developed by the vast array of aboriginal nations across the country. From fried, baked or roasted on a stick over fire.  Recipes also vary from ones with yeast, baking powder to eggs & wild rice.      

Recipes by Executive Chef Daryle Nagata, Pan Pacific Vancouver     

Passionate. Creative. Competitive. If you had to pick just three words to describe Gin, those would be a good place to start, but there is a whole lot more to this talented young woman. Gin has a wealth of experience, a love of the West Coast, and a burning desire to ensure that she exceeds every guest’s expectations.

“I am so excited about taking on this new challenge,” says Gin. “I love being part of a team, working under high pressure and tight timelines, being creative and sourcing out new products. I am really looking forward to bringing our guests a truly memorable experience. When they leave, I want them to say “Wow, that was a great meal, I’m coming back”.

Gin’s talent was readily recognized when she graduated from Vancouver Community College. She was hired by Fairmont Hotels to complete her apprenticeship at the Fairmont Waterfront Hotel in Vancouver. From there she moved on to the Fairmont Hotel Vancouver where she worked in 900 West, the fine-dining lounge.

She then got a call from Diva at the Met in Vancouver’s Metropolitan Hotel. She spent six and a half years in the kitchen there and worked her way up to the position of sous chef. While working at Diva, Gin placed fourth in the national competition to represent Canada at the prestigious Bocuse d’Or. From Diva at the Met, Gin moved back to the Fairmont Hotel Vancouver in the position of executive sous chef for a year and a half. Then in 2008, she stepped into her first Executive Chef role at Zin Restaurant and Lounge in the Pacific Palisades Hotel. When Zin was closed, FigMint lured Gin over to their kitchen.

Gin grew up in Vancouver as the youngest of five children in a Chinese-Canadian family. Her mother did a lot of cooking to feed her large family and Gin remembers all the kids gathered around the table rolling wontons with her mother. Gin was struggling through a science degree to be a marine biologist that her sister pointed out that her passion might be something completely different.

“She suggested that I try culinary school,” says Gin. “The idea appealed to me and, once I started, I never looked back. I loved the opportunity to be creative and competitive at the same time. I was always striving to be the very best in the class.”

FigMint Restaurant & Lounge is located at 500 West 12th Ave at Cambie Street. For reservations phone 604.248.4766 or visit www.figmintrestaurant.com

Giving has never tasted so good! Trafalgars Bistro is a proud supporter of Dining Out for Life. n Thursday, March 25th we will be donating 25% of our daily food revenue to this wonderful charity that helps those living with HIV & AIDS. Chef Beltrano will be making mouths water with a special 3 course prix fixe menu for $35. All you have to do to help is join s for a night of fantastic food, wine & company (see menu below). Reservations recommended. 

If you like local cheeses, meats & condiments, you’re going to love The Mouse & The Butcher atTrafalgars Bistro. Join us from 4pm Mon- Sat for a cheese or charcuterie plate featuring a rotating selection of B.C. products. Now there’s a elegant venue in the West Side to get your evening fix of the best things in life. Pair up your choices with our 2 oz wine pours, and you get your own personalized wine & cheese tasting! 

Also, if you know of any ‘hidden gem’ local producers or have any favourites, send ‘em our way and they might be one of our monthly suppliers! Starting in March, we’ve got exceptional products from Little Qualicum Cheeseworks and Oyama Sausage Co. See ‘feature menus’ tab on our website for full list details. 

Dining Out for Life 

Thursday March 25, 2010

Fettuccini & Meatballs 
~minted tomato sauce,piave,olive oil~ 
or 

Roasted Portobello Mushroom 
~frisee, balsamic glaze, goat cheese dressing~ 
or 
Rare Seared Albacore Tuna 
~celeriac puree, red pepper salad~ 

* * * 

Duck Confit 
~green lentils, roasted carrots, red wine jus~ 
or 
Braised Beef
~hand cut pappardelle, shiitake mushroom cream~ 
or 
Sooke Trout Fillet 
~pommes boulangere, sauteed spinach, almond pesto~ 

* * * 

Triple Chocolate Mousse or Passion Fruit Flan or Creme Brulee 

3-couse Prix Fixe $35
Vegetarian entree available if pre-ordered 

Wine Pairings (Opt) $28

1st course: choose Tantalus Riesling or Joie Rose 
2nd course: choose Burrowing Owl Pinot Noir or Quails Gate Cab Sauv 
3rd course: Taylor White Port

Feel like a celebrity as you walk the Red Carpet, wave to adoring paparazzi and step into the ultimate viewing party! Dress to impress and experience all the glitz and glamour of Hollywood while sipping Oscartini’s, nibbling feature Oscar O-bite platters for $25 and mingling with Vancouver’s glamorous while watching the 82nd Annual Academy Awards.

Don’t miss your chance to win a Bed & Breakfast package for two at OPUS Hotel Vancouver, for the person with the most correct Oscar ballot predictions.

3 course Oscar Dinner available in Elixir Bistro for $30 with optional wine pairings for $20.

RSVP to Jessica Dunn JDunn@opushotel.com

At  night check out the medal ceremonies held for Dutch athletes, listen to live Dutch entertainent and DJ’s, and if you have smartly booked ahead, or care to take your chances and wait for a cancellation, you can dine at the more formal Lodge Restaurant, upstairs. 

 Downstairs there is more casual fare – sandwiches, burgers and dutch favorites such hotch potch, a combo of mashed potatoes and sauerkrate topped with bacon bits and sausage,  and deep fried beef stew which is much like a creamy beef dish coated in breadcrumb.  I know it sounds a bit disgusting, but it’s rather delicious.

Multiple big screens and lots of seating, of course along with Heineken beer, make this place a rather happening spot.  You can also try your luck at computer simulated snow boarding, sit in a bobsled or try out synthesized speed skating.  There’s also some tastful and funky clothing, so bring some cash along.

Alberta Plaza, in front of Alberta House, is open to the public from 11:00 am – 1:00 am and serves us some well thought out cuisine based on ingredients found in the province.There’s a ton of big screens and nightly entertainment – free performances featuring 40 of Alberta’s established and emerging musicians and artists.

In addition to the musical artists performing on Alberta Plaza, a selection of 20 artworks from the permanent art collection of the Alberta Foundation for the Arts are on display – check out the  hand blown glass, digital photography and kinetic sculpture.

This is a great place to watch the games (if you get there earl) as there’s many big screens and the food here has been brought in by Chef Brad Smoliak, a respected Albertan food product developer It is both reasonably affordable, and worth getting there early for.  He keeps the fare simple and flavourful.

Some items the menu inclede the Cowboy Trail Chile, Heartland Chicken Pie, Rocky Mountain Sausage, along with a Gingerbread cake served with Saskatoon Berries.  If you’re lucky enough to get an invite into the VIP area try the Wild Boar Bacon Vodka Caeser, with bacon infused vodka and bacon garnish.

Pictured below are Honourable Jack Hayden, Minister of Agriculture, Honourable Cindy Ady, Minister of Tourism and Recreation, and Chef Brad Smoliak.

The wild boar bacon caesar is inventive, and hungry diners will appreciate the cowboy chili, mushroom chowder and the Gingerbread Cake. 

This event celebrates the culinary talents of Chef MacKay, and the rich winemaking history of the Rombauer family – proprietors of Rombauer Estate Winery, one of the Napa Valley’s most pedigreed wineries.

Please join us March 8th as Dale and Pastry Chef Celeste Mah create a truly extraordinary food and wine experience to celebrate the coming of spring.

Our special guest for the evening and Kevin Van Hullebush’s co-host will be Jeff Curry of Lanigan and Edwards Wine Merchants.  Wine dinners sell out quickly so reserve early.

The new wine dinner series events will take place only on Monday nights when Lumière is otherwise closed for private parties.  Wine Dinner guests then, have our beautiful 45-seat jewel box of a restaurant all to themselves.

Reserve now

Chef MacKay’s Rombauer Estate Wine Dinner Menu

Cornmeal Crusted Qualicum Bay Scallops,

Apple Truffle Coleslaw, Brisket, Parsnip Puree, Scallop Jus

Rombauer Chardonnay

Poppy Seed Crusted Pacific Black Cod,

Spiced Carrot Flan, Black Trumpets, Red Wine Jus

Rombauer Merlot

Opal Valley Rack of Lamb,

Smoked Paprika Crust, Stewed Eggplant,

Confit Peppers, Minted Yogurt Sauce

Rombauer Cabernet

Caraibe Mocha Bar

Hazelnut Feuilletine, Espresso-Caramel Ice Cream

Rombauer Zinfandel

 $95 per person wines included

Winemaker’s Notes

Rombauer Chardonnay, 2007: Rombauer Vineyards’ Carneros Chardonnay is rich and full-bodied with  peach, apple, and mango aromas and flavors. The creamy texture of  asian pears and peaches glides across the palate and the light oak  tones highlight the wine’s complex and lingering finish.

 Rombauer Zinfandel 2006: Rich, vibrant, and juicy, this wine boasts aromas of cherry and wild  berry, with soft notes of black pepper. Tightly packed layers of  cranberries, wild berries, and ripe cherries flow together with a touch of allspice for a rich, full flavor. Moderate tannins show in  the rich, mouth filling finish.

 Rombauer Merlot 2005: Bursts with cherry, ripe plum, and spice aromas. Tannins are deftly  interwoven through a core of plum, with layers of dark berries shaded  with hints of cocoa. The wine lingers on the palate with fruit and  moderate tannins. It drinks well now but will further improve with age

 Rombauer Cabernet Sauvignon 2004: Rich, concentrated wine that exhibits layers of plums, black cherries,  and blueberries that are well integrated. The wine shows ripe fruit  flavors of black cherries and plums that are nicely balanced with  light vanilla and oak from barrel aging. This is a fruit driven  Cabernet Sauvignon that has the tannin structure to last many years,  but drinks well now.

About Rombauer Vineyards

Rombauer Vineyards was founded in 1982 by Koerner and Joan Rombauer  and sits on a tree covered knoll overlooking the Napa Valley. The winery features caves that extend for over a mile into the hillside.

 The caves provide a constant temperature and humidity which result in  optimum conditions for aging our wines. Rombauer Vineyards emphasis on  the joy of wine comes from the heritage of the Rombauer family.

 Koerner’s ancestors made wine in the famous Rheingau region of  Germany. Every family member is actively involved in the day to day  operations of the winery.  For more information visite www.rombauer.com

Sometimes, the post-game meal is more memorable than the main event. We think Vancouver will be ready for some serious reminiscing come March, so we are offering guests an early March break of sorts, with a special $30, three-course prix fixe menu offered all month long. 

Come in anytime in March, and relax over a leisurely meal.  No traffic to fight, no detours, and no games to hurry to – other than those on the flatscreen in the bar.

For complete details visit the event page on our website or see the ad in Vancouver Magazine.

RESERVE NOW