Tag Archives: Cacutus Club

Cactus Club Concession

If you are heading to English Bay and want to grab some quick takeout, Cactus Club’s new concession is a worthy candidate for great beach fare.  The menu features new Cactus classics designed by executive chef Rob Feenie such as, Ocean Wise lingcod tacos, the Beach Burger, and the Feenie Weenie.

https://www.facebook.com/pages/Concession-by-Cactus-Club-Cafe/453197734692051

We stopped in to try a few creations and I was super impressed with the freshness, great flavours and speedy execution.

Cactus Club Concession Tasting

We cheated and sat on the Cactus Club patio so we could enjoy a couple cocktails and wine.  Chef Feenie and Haywire Winery have partnered to bring us  The Feenie Goes Haywire 2011 White, an aromatic and floral blend made from Gewürztraminer and a touch of Chardonnay, and The Feenie Goes Haywire 2008 Red, made from a bold blend of Merlot, Cabernet Sauvignon, and Syrah.  There’s also watermelon margaritas on the menu now as well as a gin and juice and peachy bellini for those days where wine just won’t do.

Cactus Club Concession Tasting

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Cactus Club Concession Tasting

The Fish Taco is a beer battered Ocean Wise Lingcod in a white corn tortilla with a mild poblano sauce, a spicy yogurt and fire roasted tomato salsa served on the side.  It’s the Cactus Club’s version of fish and chips; they’re offering something a bit different as there’s many fish and chip spots in the area.  Check out the nearby Raincity Grill or C Lovers if you want the traditional stuff.

Cactus Club Concession Tasting

The Chicken Burger is a good portion of spiced panko-crusted chicken with swiss cheese, sambal mayo, lettuce, tomato, pickle and onion.  Packed full of flavour with a hint of spice, the chicken is moist and the buns are soft and fresh.  The chicken is free-run Fraser Valley raised and delivered fresh daily.

Cactus Club Concession Tasting

The Beach Burger is Certified Angus Beef with aged cheddar, bacon, dijon mayo, ketchup, lettuce, tomato, pickle and onion.  It’s a juicy sandwich with just the right of bun to beef ratio.

Cactus Club Concession Tasting

Gorgeous views, even on a cloudy day.

Cactus Club Concession Tasting

Cactus club is offering a selection of Mario’s Gelati as a finale.

Cactus Club Concession – 1790 Beach Avenue, Vancouver, BC

 

 

 

Cactus Restaurants Ltd. Partners with Make-A-Wish® Foundation to create Guilt-Free Desserts

Cactus Restaurants Ltd. is proud to partner with the Make-A-Wish Foundation of BC & Yukon to help make a dream come true for one very special child.

 From April 16 to 30, 2012, Cactus Club restaurants in BC and Alberta are donating partial proceeds from every sale of the Peanut Butter Crunch Bar to the Make-A-Wish Foundation to help make a wish come true for a local child.

Austin is a 14 year-old from Abbotsford who understands the power of a wish granted through the program.Diagnosed with rhabdomyosarcoma; a cancer of soft tissue in September 2009, Austin’s treatment involved multiple surgeries and six months of chemotherapy that finally concluded on March 29, 2010.

An adventurer in his own right, Austin had a wish to travel to New Zealand for after watching a TV show called “Departures” during chemotherapy. After his treatment finished, Austin was granted his wish for a New Zealand adventure, which included black water rafting, Zorbing, free falling and jet boating.

 

“Cactus Club has been a partner of Make-A-Wish for over a decade and we’re   thrilled they are once again helping us to make a child’s wish come true,” says Ross Hetherington, Executive Director of the Make-A-Wish Foundation of BC & Yukon.

“We’re very honoured to once again have the opportunity support the Make-A-Wish Foundation,” says Christy Murphy, Marketing Director for Cactus Restaurants Ltd. “We are dedicated to giving back to the communities we serve and our long-time partnership with the Make-A-Wish Foundation is a special source of pride for every member of our team.”

For more information about the Make-A-Wish Foundation of BC & Yukon, please visit www.makeawishbc.ca.  For a list of all Cactus Club locations, please visit www.cactusclubcafe.com.  For up-to-the minute Cactus news and events, please follow us on twitter @cactusclubcafe or join our facebook page.

About the Make-A-Wish® Foundation of BC & Yukon

The Make-A-Wish Foundation is the largest wish granting organization in the world. Since inception in 1980, Make-A-Wish has helped make more than 250,000 wishes come true for children between the ages of 3 and 17 with life threatening illnesses. The Make-A-Wish Foundation of BC & Yukon was the first Canadian chapter established in 1983.  The objective of Make-A-Wish is to create a memorable experience for both the wish child and his/her family that is not clouded by financial worries. Wish requests usually fall under the categories of “I wish to go,” “I wish to be,” “I wish to meet,” and “I wish to have.”  www.makeawishbc.ca.

 

 

About Cactus Restaurants Ltd.

Cactus Club Cafe is a leader in casual fine dining in Western Canada and is committed to delivering a unique experience through its fusion of world class design, unparalleled food quality and a personalized approach to service. Led by Chef Rob Feenie, Canada’s first Iron Chef America Champion, Cactus Club focuses on fresh, local, and sustainable ingredients and is both Ocean Wise and Green Table certified. Proudly BC owned and operated, to date there are 22 Cactus Club locations spanning both British Columbia and Alberta.

Website: www.cactusclubcafe.com.

Twitter:  @cactusclubcafe

Facebook: Cactus Club Cafe / Cactus Club English Bay

Gold Medal Plates 2009

On Friday, October 23, Chefs and Olympians gathered, and the Chef’s competed to win the Gold Medal Plates.  Cactus Club’s Rob Feenie took Gold, Lumiere’s Dale McKay the Silver and Cioppino’s Pino Posteraro Bronze.  National winners will compete on November 27 and 28 in Vancouver, the home of the 2008 Gold Medal Plate winner, Blue Water’s Frank Pabst.

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La Vieux Pin and Elixir
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Chef Rob Feenie and The Cactus Club Team's winning dish
Chef Feenie's winning dish
Chef Feenie's winning dish
Dale Mackay's Pate en Croute/Slopping Hill Farm Pork/Okanagan Quince
Second Place - Dale Mackay's Pate en Croute/Slopping Hill Farm Pork/Okanagan Quince
Third - Pino's BC Sablefish Potato Ravioli - Spot Prawn Foam
Third - Pino's BC Sablefish Potato Ravioli - Spot Prawn Foam

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Judgement Time
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Fourth Generation Wines
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Barenaked Ladies Steve Page
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Araxi Chef James Walt and Joie's Michael Dinn

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