Tag Archives: Cassandra Anderton

CONTEST CLOSED #GIVEAWAY 4 tics to Firecracker Improv Vancouver Theatresports

Firecracker! Explodes on Improv Scene

Watch out Vancouver as Vancouver TheatreSports™ (VTSL) lights a fuse to Vancouver’s improv comedy scene shattering that it is presently, a male-dominated art form. We’ve got 2 sets of tickets for this giveaway, one for July 21, with the one and only Rebecca Bollwitt on stage, and one for July 28, when I, yes, I, Cassandra Anderton, will be on stage (if I don’t faint first).

Starting Thursday, July 21 and running every Thursday evening at 9:15 p.m., VTSL presents Firecracker – Dynamite ladies. Explosive comedy. “One of VTSL’s mandates is to increase the diversity in our company, and in the improv world,” states Executive Director Jay Ono. “I am very proud of the fact that VTSL’s ensemble includes very strong female improvisers. In addition, almost 50 percent of our Rookie League and Improv Comedy Institute (ICI) are women. This is an exciting time for the development of the art form thanks to these amazing improvisers – they rank among the best anywhere.”

a Rafflecopter giveaway

Through the medium of improv comedy, Firecracker! will explore what it means to be a woman in Vancouver. Themes such as dating and romance, career and work/life balance, female friendships and body image will all be examined through the audience suggestions motivating the improvisers’ wicked wit.

The first three shows will honour a special female guest whose stories of their life, work and achievements will inspire the performance. We are delighted to have the following guests join us for these inaugural shows.

  • July 21: Rebecca BollwittMiss 604, Blogger/Social Media Maven,
  • July 28: Cassandra AndertonGood Life Vancouver, Wine/Food Writer, Life-style Commentator
  • August 4: Briana BuckmasterActress, Sheriff Donna on Supernatural

Firecracker! Dynamite ladies. Explosive comedy. Opens July 21 and runs every Thursday evening at 9:15 p.m. at The Improv Centre on Granville Island. Tickets, priced at only $10 at the Box Office (slightly higher online) are on sale now at www.tickets.vtsl.com For more information on Firecracker!, updates on special guests, or other VTSL productions, check the VTSL website

Local Food Writer Counts Down to the July 13, 2013 Khatsahlano! Music + Art Festival with Food Vendors and West 4th Restaurant Previews

Cassandra(KITSILANO, VANCOUVER, BC) – Cassandra Anderton, Kitsilano resident, food writer and publisher of the website Good Life Vancouver, begins the “Count Down to Khatsahlano! Music + Art Festival” campaign today.  Anderton will give attendees of the Festival a preview of the food they can expect to devour at the Saturday July 13, 2013 celebration.  She’ll taste and sip her way through many of the areas restaurants and the food trucks that will be on site for the event, sharing the stories behind the purveyors and tips on navigating the many flavours of the festival.

Look forward to daily posts and photos from Cassandra Anderton at www.goodlifevancouver.com, on https://twitter.com/goodlifevan, http://instagram.com/goodlifevan, www.facebook/GoodLifeVancouver  with the hashtag #countdowntokhats and look for her checks in and tips for the food suppliers on Foursquare (Cassandra Anderton).  Got a restaurant or food cart for her to check out?  Tweet her with suggestions.

Check out the Good Life Vancouver tent on festival day for food samples, cooking demos and chat to Anderton and culinary partners about your favourite foods and culinary discoveries.

-30-

About Good Life Vancouver/Cassandra Anderton

Vancouver’s go to website for food, wine, travel and lifestyle information, the Good Life Vancouver focuses on the good things in life in and around Vancouver, BC with a heavy slice of hedonism.  Cassandra Anderton is the primary contributor to the Good Life Vancouver and her writing and broadcasts can also be found in Savour Magazine, BC Living, BC Food and Wine Trails, Darpan Magazine, NEWS1130 and Breakfast Television.

About the Khatsahlano! Music + Art Festival

Vancouver’s largest, free outdoor music event, the Khatsahlano! Music + Art Festival, takes place on Saturday July 13th along Kitsilano’s West 4th Avenue. From 11am to 8pm that day, the festival will feature 50 of the City’s top musical performers on 10 stages between Burrard and Macdonald. Besides the amazing music line-up, West 4th Avenue will turn into a gigantic, 10-block street fair with a wide variety of food vendors, a curated art exhibition, bustling patios and giveaways. In its third year, Khatsahlano! is expected to attract 80,000 visitors to West 4th Avenue, making it one of the summer’s most anticipated events.

Gifts for Foodies 2011

Click to Watch the segment on Breafast Television with Cassandra Anderton and Jody Vance

It’s that time of year again when you’ve got to step up to the plate (pun intended) and get your foodie friends the best gifts out there.  Whether you want to spend some big money on appliances, or just get some stocking stuffers, we’ve got some suggestions that will make any gourmet jingle their bells!

The Vitamix® Professional Series 500

This is the ultimate in blenders, and is actually much more than a blender. It can actually replace several appliances in your kitchen, saving valuable countertop space.  It can quickly crush ice, process nuts into butter, juice whole fruits in seconds and even make steaming hot soup. This is the first Vitamix model with three pre-programmed settings – Smoothies, Frozen Desserts and Hot Soups – to help home chefs make gourmet meals like the pros.  CHEF APPROVED!

http://www.vitamix.com/


Breville Personal Pie maker

As pie popularity is on the rise, Breville is excited to introduce the Personal Pie maker that lets you bake four individual pies all at once in as little as 10 minutes. Why share a pie when you can have it all to yourself? A sweet or savoury pie is always a welcomed addition to any meal and Breville’s new Personal Pie maker makes it easy to create crowd pleasing treats.

http://www.breville.ca/

Kitchen Aid Food Processor KRP1333

Top of the line food processor with a huge work bowl, externally adjustable slicing control allowing you to adjust without having to remove the blade assembly and three in one feed tube.  The heavy duty base is slip resistant and the there’s even two speeds to the pulse to give you great results with various foods.

http://www.kitchenaid.ca

All-clad 5.5 Quart Brushed Stainless Dutch Oven

All-Clad’s d5 Stainless Steel line incorporates five-layer bonded construction as well as functional advances that make it the finest stainless-steel cookware to date. Induction stove safe.  With this Dutch oven you can brown dishes on the stovetop, slow-cook them in the oven, and then present them at the table. * Each of the five bonded layers serves a specific purpose, creating a noticeable difference in cooking performance. stainless-steel interior for easy cleanup.

http://www.all-clad.ca/

 

Nothern Divine Canadian Caviar

Local and sustainable caviar from the Sunshine Coast.   Delicious and Ocean Wise sturgeon caviar.  Serve atop mini potatoes with sour cream.

http://www.northerndivine.com/

Memphis Blues Sauces and Rubs

The real deal.  These are the sauces and rubs that make those ribs, pork and all of those delicious meats taste delicious.

Available at the restaurants.

http://www.memphisbluesbbq.com

Golden Olive Olive Oil Products

From the Koroneiki olive groves of Greece’s Peloponnese region comes Golden Olive Eleni®: certified organic extra virgin olive oil. Produced by Basil Olive Oil Products Limited, Golden Olive Eleni® is in a league of its own. Having won countless awards for colour, flavour and aroma, this olive oil is well-loved by foodies and chefs alike. The olives are hand picked and first/cold-pressed to ensure the freshest olive oil possible. This is a product of certified organic farming and has not been blended or adulterated. No additives, preservatives, sulphates or artificial flavours or colours have been added. Liquid gold!

http://www.basiloliveoil.com/

Beta 5 Chocolates

BETA5 chocolates are produced in small batches using ethically sourced estate chocolates and premium ingredients. Careful alignment of the BETA5 matrix results in our chocolates’ distinctive shine and crisp snap.

http://shop.beta5chocolates.com/

Sea to Sky Salt

Flavours ranging from Bacon to Cinnamon, these salts liven up any dish.  Try bacon on popcorn.

http://seatoskyseasonings.com/

 

Hills Foods Pate

Don’t forget to pre-order your Brome Lake Duck Pate to have for Christmas & New Years. These 80 g jars make great hostess gifts, customer appreciation gifts as well as stocking stuffers!

Choose from Port Wine Liver Pate, Township Rillettes, Orange Liquor Liver Pate, Cranberry Duck Rillettes, Cider & Apple Duck Rillettes, Perigord Liver Pate and Authentic Duck Rillettes.

Dirty Apron Gift Baskets

A variety of quality ingredients packed into one easy box.

https://deli.dirtyapron.com/?resultType=category&params=34&tpid=130

 

XFour chocolate vodka

Chocolate and Vodka made with local vodka and xoxolat chocolate.

http://vonalbrecht.com/

http://www.xoxolat.com/

Tassimo 

http://www.tassimo.com/country_selector/

The TASSIMO System: How it works…

· Innovative home brewing system by Bosch: Each T DISC contains ground coffee, tea, chocolate or concentrated milk product, and is sealed to protect the flavours inside. All the brewing happens inside the T DISC’s ‘mini brewing-chamber’. Your drink pours directly from the T DISC into the cup so you can prepare different drinks, one after the other with no taste transfer.

· TASSIMO uses Barcode Technology
· Each beverage has its own single-serve T DISC equipped with a unique barcode. the barcode tells the TASSIMO brewer exactly what it needs to know to brew the perfect cup. The brewer adjusts the temperature, water volume and brew time according to these precise instructions – all at the touch of a button.

· Brand Variety
· T DISCs come in NABOB, MAXWELL HOUSE, CADBURY, and TWININGS®, to name a few of the varieties, and can make over 30 beverages, from coffee, tea and espresso to cappuccino, chai tea latte and hot chocolate.

For more info on the product, visit www.TASSIMO.ca

 

 

Join me for BC Wine/Cider and Chocolate Pairing – Oct. 14

Presented by Cassandra Anderton, of Goodlife Vancouver, an afternoon of wonderful BC Wines (and a BC Cider), and fabulous BC Chocolates. The wines are from Black Cloud Winery, Desert Hills Winery, Rollingdale Winery, Raven’s Ridge  and Saturna Island Estate Winery.

The Chocolates are amazing – produced by ChocolateWorks and Rubens Chocolate, in Coquitlam. Using high end chocolate from Belcolade, the pairings will offer your taste buds new experiences.

Chef Michelle Lisa of Rowena’s Inn is creating chocolate influenced savouries and sweets. This intimate seminar for 25 people, held at the delightful Mackin Heritage House and Toy Museum in Coquitlam, on October 14, afternoon, is not one to be missed.

Black Cloud Pinot Noir

Hand-crafted, limited-edition Pinot Noir. Wine making in this style is nicknamed “les garagistes” in some circles; each wine is allowed to define itself in a more natural expression of the grape.  Black Cloud’s first wine was the 2006 Pinot Noir, hand-picked in Okanagan Falls and carefully fermented to extract the full power of the grape.  2008 Altostratus – Elegant in the nose with hints of clove, cracked nut shells and berry fruit, the palate expresses bright, lively cherry and raspberry.  Balanced textures and long evolving finish. $27.99

Desert Hills Merlot – 2007 Merlot($24.90) # 206110

Deep-colored, full bodied with black currant, black berry, black cherry, toasty, cloves and vanilla. Decant for an hour before serving.

Rollingdale Pinot Noir IcewinePinot Noir “Sweet Tooth Series” Certified Organic Icewine 2007 (200 ml bottle)  $29.99

The certified organic Pinot Noir grapes used to produce this wine were grown on the Westside of Kelowna. The grapes matured in the sunny Okanagan Valley were left to freeze to death for your selfish pleasure. A nose of peaches and cream, apricots and jasmine with a flavour of creamy strawberry custard. Bracing acidity with a deliciously long finish.

Raven’s Ridge Iced Cider

The Braeburn iced cider is lively and complex. The crisp sweetness of this highly regarded apple lends itself perfectly to the iced cider. Enjoy with strong cheese or bittersweet chocolates. 11% alc/vol. 200ml or 375ml

Vinsera “Port-Style” Dessert Wine (non vintage) $19.99 (375 ml)

2007 marks the first year for our highly awaited “Vinsera”; a delicious and rich fortified wine made from 100% Saturna Island estate grown Pinot Noir and Pinot Meunier. This fortified wine has the typical nutty and butterscotch essences of port wine, with a rounded smoothness and full body. Oak aging enhances the toffee and caramel flavours and aromas. This wine is an excellent accompaniment to cream-based desserts such as berry cheesecake, or classic crème brulee. Vinsera can also be served chilled, and enjoyed with toasted toasted almonds, pecans, and pistachio nuts.

Some combinations to look forward to over the next few weeks:

White Chocolate Bar – With 30% cocoa content offered a truly creamy, ultra buttery, packed with vanilla-bean – white chocolate experience. As for wine varietals that paired well with this chocolate – we found that a big, buttery Chardonnay really melded well with the butter and vanilla content of the bar. Also a lighter weight sparkling rosé Spumante did a beautiful job of bringing out the bar’s vanilla content, while adding it’s own raspberry flavour to the mix. Surprisingly, we also found that a bold Zinfandel actually brought about a really fun contrast pairing opportunity with the white chocolate. The white chocolate had a softening affect on the Zin’s tannins and the Zin accented the chocolate’s vanilla.

Premium Milk Chocolate – With a cocoa content of 34%, allowed for a little more strength of character and flavour than your “average” milk chocolate. This bar of chocolate offered a lot of pairing flexibility. It partnered well with Cabernet Sauvignon and a rosé sparkling wine. It also had pretty good pairing potential with a 10 Year Tawny Port.

Caramel and Chocolate bar – there is the sweet, but it also has a touch of salt to offset the potential for “oversweet” brought about by the caramel content. This caramel, chocolate combination paired very well with a Pinot Noir. The silky, smooth texture of the chocolate and the same texture combination of the Pinot Noir brought both the flavours of the chocolate and the wine to the next level.

Dark Chocolate – (55% cocoa) and orange was complemented best by a citrus-driven, off-dry Riesling wine. The Riesling’s tropical, citrus flavours of orange and lemon along with a background note of spice and lemon zest really captured the orange of the chocolate – elevating both the wine and the chocolate.

Espresso and Dark Chocolate – This bar of chocolate, with a 67% cocoa content and coffee beans to boot, brings some serious tannins to the table, we knew we were in for a serious red wine combo. The red wines that offered the best pairing combinations were not surprisingly an accommodating California Pinot Noir and a no non-sense Cabernet Sauvignon. Both wines were able to pick up the mocha mix in the chocolate, by bringing it into a slightly sweeter palate setting. One taster noticed a “splash of sweetness” as soon as the wine was in contact with the chocolate.

Dark 70% Chocolate – Pairing dark chocolate with wine is always a fun quest! This 70% dark presented best with the Cabernet Sauvignon and the runner up was the Pinot Noir. The Zinfandel was a “no go,” just too much power competition on the palate. The Cab contributed the dark red fruit that was well supported by the slightly bitter chocolate input.

A few thoughts: By Stacey Slinkard

Some say it can’t be done, pairing wine with chocolate, but if you have the right wine to complement the right chocolate it can be a match made in heaven! Whether you are pairing a delicate white chocolate or a lively dark chocolate with wine, there are a few pairing tips to keep in mind.

Tips for Successfully Pairings Wines with Chocolate

Rule #1, typically the wine should be at least as sweet, if not a touch sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards bitter or sour.

When pairing wines with chocolate, your best bet is to match lighter, more elegant flavoured chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be. For example, a bittersweet chocolate tends to pair well with an intense, in-your-face California Zinfandel.  Similar to “formal” wine tasting, if you will be experimenting with several varieties of chocolates, work from light to dark. Start with a more subtle white chocolate and end on a dark or bittersweet chocolate.

White Chocolate Wine Suggestions

White chocolate tends to be more mellow and buttery in flavour, making it an ideal candidate for a Sherry, for a Moscato d’Asti, from Italy’s Piedmont region offers subtle, sweet bubbles, or an Orange Muscat. The Sherry and Moscato d’Asti will pick up the creaminess of the chocolates and the Orange Muscat will pick up any fruit tones on the scene.

Another route, for pairing wine with white chocolate is going for the contrast pairing approach, this is a little riskier, but when you find a match it can be exceptional. For example, taking a wine like a Zinfandel which tends to have a heavier tannic content and often a higher alcohol level and partnering it with a creamy, buttered white chocolate can have an unusual “melding” affect. It’s like the tannins get softened out by the fat content and make for a remarkable potential for pairing.

Milk Chocolate Wine Suggestions

Pinot Noir (you might consider Mark West Pinot Noir $10) or a lighter-bodied Merlot (try Hogue or Columbia Crest) will complement a bar of milk chocolate, a creamy chocolate mousse or chocolate accented cheesecake. Rieslings, Muscats (try Bonny Doon’s Muscat Vin de Glaciere or the Bonny Doon “Vin de Glaciere” Muscat for $15) or dessert wines tend to hold up well to mild milk chocolates. Also consider a sparkling wine or Champagne for pairing with milk chocolate dipped strawberries. Last, but not least a classic milk chocolate pairing to consider is a nice Ruby Port – a very safe bet when looking for a perfect wine to accent milk chocolate.

Dark Chocolate Wine Suggestions

Dark or bittersweet chocolates need a wine that offers a roasted, slightly robust flavour itself, with perhaps a hint of its own chocolate notes. Cabs and Zinfandels have a history of perfecting the dark chocolate match, resulting in an unparalleled tasting combination. A Cabernet Sauvignon or a Zinfandel (try Ancient Peaks Zinfandel), Rancho Zabaco or Ridge) will more than fill your chocolate pairing expectations. Also consider a Pinot Noir or a Merlot to handle dark chocolate around the 55% cocoa mark. Finally, give a Tawny or Vintage Port a go to offer a very well balanced pairing approach to a dark chocolate dessert or truffle.

The Do-it-Yourself Approach to Pairing Wines and Chocolate

If you are looking for an easy and inexpensive, Do-it-Yourself way to experiment with wine and chocolate pairings, simply picking up a few bars of premium chocolate is a good way to start. By taking a “mix and match” approach to finding your own personal palate preferences when it comes to pairing wine and chocolate, you’ll gain “hands-on” knowledge of which wines really complement which chocolate combinations. By opening eight bars of chocolate along with a few bottles of wine we were able to take each chocolate through a series of wine pairings to see which combinations rose to the top. This is just a starting point; the combinations could be almost unlimited when you start to shake up not only varietals, but vintages and producers.

Join us at the West Coast Chocolate Festival – always fabulous, always fun