Tag Archives: Cinco de Mayo

What’s Good This Week in Vancouver May 2 Edition

What to do in and around Vancouver?

We just had the most perfect wedding and are up in Kelowna on our honeymoon, installed at the Manteo Resort and about to do get up to some  more fun this afternoon! There’s a lot going on in  here and in Vancouver and and so we’re suggesting you might like to do a bit of both! We’re back Friday so may get to some Cinco de Mayo events, but I am doing the half marathon and the snout to tail dinner for sure!

NZ Wine Tiki Tour May 4

new zealand

Annual New Zealand Wine Fair
Audience: Public
Date: Thursday 4 May 2017
Time: 7:00PM – 9:30PM
Venue: Terminal City Club
Street: 837 West Hastings St.
Town/City: Vancouver, BC V6C 1B6, Canada

Kiwis love setting off on a Tiki Tour. It’s a trip where you take the scenic route, sidetrack a little, linger and experience new things. We invite you to join us on the Great New Zealand Wine Tiki Tour. An evening of meandering, digressing, indulging and awakening the senses. Who knows where, what or whom you’ll discover! What we do know is there will be amazing New Zealand wines, fascinating people and memorable photo opportunities.

Pinot Noir Counter – Let us take you on a journey of taste, and experience how terrior and
winemaking results in the many unique styles of New Zealand Pinot Noir.

It’s time to escape and explore! Charity: Friends of We Care

Snout to Tail Dinner With Third Street Foods Vancouver

There’s been a shortage of pork events in Vancouver, but thankfully Third Street Foods is remedying this with their Snout to Tail Dinner On May 7th, complete with beer pairings from Strange Fellows Brewing! 

May 7th at 433 Granville St, Vancouver, BC

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Tickets $65
Menu whole animal; Snout to Tail.
7 courses with beer pairings
Menu developed by Chef Kai Leitner
Event hosted by Jesse Leitner and beer pairings picked by him as well.
6-8pm Sunday May 7th

TICKETS

 

 

codfathers

Patio Launch at the Table at Codfathers – Kelowna May 3

Guess who catered our wedding? Chef Ross Derrick from The Table at Codfathers! Luckily we are still in town for this one! Patio Party Time!  Wednesday May 3rd! 5 pm – 9pmish

Buck a Shuck Oyster Bar
$ 10 Fish n Chips
$ 10 Seafood Steamers
$ 10 1/2 Pints of Prawns
$ 4 Fries and aioli
$ 3 beers
$ 5 Caesars
$ 5 Wines

el caminos

Celebrate Cinco de Mayo at El Camino’s

El Camino’s is opening early on Friday, May 5th to celebrate Cinco de Mayo. Enjoy Cazadores Tequila tasting from 3 pm; food specials; Cazadores cocktails; and live music starting at 8:30 pm. No cover. No reservations.VCC646_KG_8790_4c300-lpr

May 4-6, 2017 The Health & Sports Expo

The Health & Sports Expo is a free three-day event to kick off marathon week! I’m not going to miss this one, AND I’m also running the half marathon. Head down to checkout all the latest health and sports products, May 4-6, at Vancouver Convention Centre West – you can win amazing prizes including Whitecaps tickets from BMO, Seahawks Training Camp VIP passes, Saucony Shoes, Air France flights to Paris and more! There will be tons of giveaways and free samples from over 120 brands. It’s free, fun and where you want to be!

You don’t have to be a runner to attend. This event is free and open to the general public. Race participants will also pick-up their race bib, timing chip and tech shirt here.

Be sure to leave plenty of time to check out this free event that features new prize giveaways daily!

2017 EXPO HOURS
  • Thursday, May 4, 5pm-8pm
  • Friday, May 5, 11am-8pm
  • Saturday, May 6, 10am-6pm
LOCATION click here

Vancouver Convention Centre West
1055 Canada Place
Vancouver, BC, V6C 0C3, Canada

 

tft double vancouverFor the second year in a row, Mealshare is inviting guests to paint the town orange and dine out for a cause during its ‘Tonight for Tomorrow’ initiative on Wednesday, May 10, to help the Vancouver-based non-profit social enterprise raise some much-needed funds for its mission to end youth hunger.

During the exclusive, one-night-only event, 15 participating restaurants and counting will partner with Mealshare. For every one dollar a patron spends on food at one of these participating restaurants that evening, one dollar will be donated to Mealshare. To mark the occasion, a number of major Vancouver landmarks like BC Place, City Hall, TELUS World of Science and more will be illuminated orange to show support for the second-annual event.

Participating restaurants to date include:

  • Anatoli Souvlaki
  • Bauhaus
  • The Bayside Lounge
  • Brix & Mortar
  • The Emerald
  • Fable (lunch only)
  • The Greek by Anatoli
  • Jamjar Commercial
  • Jamjar South Granville
  • The Mackenzie Room
  • The Oakwood Canadian Bistro
  • Pidgin
  • The Portside Pub
  • Sai Woo
  • Tuc Craft Kitchen

Mealshare regularly partners with hundreds of restaurants in eight cities across Canada that support the charity’s ‘buy-one, give-one’ model, allowing guests who order a Mealshare-branded item on the menu to provide a complimentary meal to youth in need at no extra cost to them. For each featured meal sold, participating restaurants contribute financially to Mealshare, which forwards the funds to its network of partner charities to purchase the groceries and ingredients needed for a meal. The result: buy one, give one — a meal for a meal.

With the help of 14 Vancouver partner restaurants, Mealshare marked the end of its milestone ‘Road to One Million’ meals campaign last November, which counted down to the one-millionth meal the charity has helped serve to youth in need across Canada since its inception in 2013. The non-profit is planning a major expansion this June, by adding over 20 new Vancouver establishments to the Mealshare family of restaurants, including Jamjar South Granville, The Dirty Apron and Bao Down.

For more information about Mealshare, visit www.mealshare.com, become a fan of /MealshareTeam on Facebook and follow @MealshareYVR or @MealshareTeam on Twitter and @mealshare on Instagram.

Celebrate Cinco de Mayo with Avocado and Tilapia Fish Tacos

Today we are celebrating Cinco de Mayo here with perhaps a margarita or two, some fish tacos and of course Avocados from Mexico are in the mix. They are on sale at IGA at the moment for 99 cents as a bonus, and you’ll find this Ocean Wise Tilapia we use there too! While many think May 5 is to celebrate Mexican Independence day (Sept. 16) , it is actually to commemorate the Mexican army’s victory over French forces at the Battle of Puebla on May 5, 1862. There’s your bit of history for the day, now go mix yourself a margarita and make these tacos.  Thanks to our consulting chef, Michael Smith, who’s also my boyfriend, for making these twice this week so I could get some good pictures.

Avocado

As we’ve been experimenting with best ways to peel and slice the avocado, we’ve discovered our new knife, a ceramic one from Epicure is the bomb! I highly recommend you check out their products.

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Michael’s pickles are the best and he used them for these tacos. When I refer to Chef Michael Smith please know I mean the Vancouver chef and my partner, not the tall PEI one with the cookbooks. Although we are a fan of his too, he is not the one who lives with me! We’ve only met once, in fact.

First make…..Michael’s Pickles

Don’t be too picky about what you put in here, switch up the veggies, add other fruits and use whatever oil and vinegar, lemon, lime, etc. you have on hand. Vinegar/acid is always 1/3 the amount of oil. Don’t mess with that ratio!

1 carrot
1 small fennel bulb
1 stalk celery
1 small leek white park only
1 red pepper
1 small mango

Julienne all

1/2 tsp kosher salt
1 tsp fresh cracked pepper
1 Tbsp avocado oil
2 Tbsp olive oil
1 Tbsp rice wine vinegar
Sprinkle of fresh herbs such as cilantro, parsley or basil

guac mix epicure
1 Tbsp Epicure Guacamole Mix – if you have on hand. This is also awesome for guacamole of course!

Add to veggie mix, toss all together and let marinate for at least an hour. It’ll keep for a week if you cover it properly.

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For the tacos – For 2 – double or triple if you like

Corn Tortillas
1 MEXICAN Avocado sliced
2 Tilapia Filets (oceanwise – we bought ours from IGA to be sure)
Olive Oil for the pan
1 Tbsp Epicure Guac Mix
Pinch salt and a twist or two of fresh black pepper

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Cut fish into thirds or quarters, dip in the Epicure guacamole mix, mixed in with the salt and pepper and fry in olive oil for about 2 mins per side, depending on thickness.

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In separate pan fry corn tortillas for 1 min per side in olive oil remove from pan, top with pickles, avocado and fish, roll up and enjoy!

Margarita recipe

Lime margaritas

GOOD tequila (2 oz), triple sec (1 oz), fresh lime or lemon juice (2 oz), lime wedge, sugar or salt.
Mix everything and shake, shake, shake with lots of ice. Salt rim, pour in chilled glass and garnish with lime.

*Please note that I am the Western Canadian Ambassador for Mexican Avocados and am being compensated to help bring you avocado news. However, we would eat avocados everyday even if we were not paid to do so!

2013 Cinco de Mayo in Vancouver

cinco de mayoCompiling some Cinco de Mayo festivities in Vancouver….anything to add?  This is an in progress post.

LAS MARGARITA’S

 

This Saturday evening & all day Sunday will be the  fiesta of the season – Cinco de Mayo!

SATURDAY NIGHT
Los Dorados Mariachis 6pm -9pm
XX Samplings

DRINK SPECIALS
Buckets of XX 5 for $20
Cazadores Tequila Tasting
Margarita’s on Special

SUNDAY
Los Dorados Mariachis 2pm -4:30pm & 6pm – 8:30pm
Give Aways
Sample Girls

DRINK SPECIALS
Sauza Tequila Drink Special
Pacifico/Corona
Buckets of Pacifico 5 for $2

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FAN CLUB

 

Come celebrate Latino style @ FanClub for our very first Cinco de Mayo bash featuring live music by Locarno!

Locarno is the Latin project of Paperboys frontman Tom Landa. The music, like him, is part Mexican but with strong doses of Cuban Son, Folk Music, Pop and Funk.

There are threads of Son Jarocho and Salsa but the songs are more edgy and contemporary than that. The music could be compared to Manu Chao, Ozomatli or Rodrigo and Gabriela but although there are similarities it is truly original and a new flavour in the Latin music genre.

http://www.facebook.com/locarnomusic

We’re also teaming up with Latincouver for this event, so stay tuned to their social media pages for contests! http://www.latincouver.ca/

Specials: | Tacos | Nachos | Coronas | Margaritas | Tequila

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5:00 to 8:00 PM

Cover: $10.00

Advance tix available here: http://ticketstonight.ca/includes/events/index.cfm?action=displayDetail&eventid=7045

Stick around to check out Brickhouse @ 9pm

Check out VanCity’s newest live music venue: http://vancouverfanclub.ca/

Let’s get loco on the dance floor!

Cinco de Mayo returns to Two Chefs and a Table

Mexican food and drink is a passion of both Allan Bosomworth and Karl Gregg of Two Chefs and a Table and so, each Cinco de Mayo, they take a break from classic French bistro and North American comfort food dining to offer a multi-course meal of regional Mexican dishes paired with Mexican cocktails, beer and wine. It’s not only one of their favourite days at the bistro, it’s also become an annual sell out.

With a culinary tradition as deep and diverse as Mexico’s, there’s always fresh inspiration for this meal and again this year, the five-course menu features brand-new creations with nothing repeated from past events. This year’s menu has roots in Michoacán, Oaxaca, Sinaloa and Puebla combining  authentic Mexican specialties like Masa Harina and Pasilla Chiles with the fresh local ingredients which are part of the  Two Chefs and a Table approach. Each course will be served with a paired drink, ranging from house favourite Tecate Beer to a Nouveaux Carré, an Anejo Tequila-based spin on the classic Vieux Carré.

This dinner will be served both Friday and Saturday night, May 4-5 and costs $75 per person (tax and tip not included). This is always a popular dinner and reservations are strongly recommended by calling 778-233-1303 or by emailing info@twochefsandatable.com.

This year Two Chefs and a Table will also be extending their love of all things Mexican will be extending to include offering cooking classes in Mazatlan later this year. They’ll be working alongside Chef Alistair Porteous, owner of the rave-reviewed Water’s Edge Seaside Bistro. Follow Two Chefs and a Table on Twitter @2chefsandatable or Facebook/twochefsandatable for latest updates.

Complete Cinco de Mayo 2012 Menu

1st Course

Michoacán Steak Tartare: fresh AAA tenderloin steak with cilantro, fresh chiles, lime juice and avocado

Served w/ Mescal margarita – Mescal, Brandy and fresh lime juice

2nd Course

Sopés: pan-fried Masa Harina, housemade chorizo, crema

Served w/ Tecate beer

3rd Course: –  Chilaquiles – Fried corn tortillas, pasilla chili sauce, queso fresco

Served w/ Nouveau Carré: Anejo Tequila, Benedictine, Lillet Blanc, Pechauds bitters (Zig Zag Café, Seattle)

4th Course: Oven roasted duck breast, pumpkin seed molé, wild rice, plantains

Served w/ La Cetto Petite Syrah 2008 (Baja California, Mexico)

Dessert: Zapotec Blancmange: sweetened Masa Harina, mango cream, dark chocolate shavings

Served w/  Uno Mas tequila anejo

Cinco de Mayo returns to Two Chefs and a Table

Sold-out in 2010, dinner service extended to three days in 2011

Two Chefs and a Table are pleased to announce the return of our Cinco de Mayo feast for a second great year. Thanks to last year’s quick sell out, we’re going to be offering the menu for three nights starting on Cinco de Mayo itself and finishing on Saturday May 7th.

This year’s menu again features five courses of regional Mexican dishes made with local ingredients and combined with complimentary drinks true to the spirit of Cinco de Mayo. From Molotes which are a traditional holiday food in Oaxaca to Chiles en Nogada a Pueblan favourite to Pozolé, the traditional soup which is found throughout Central Mexico and whose recipe dates to pre-Columbian times. Like everything made at Two Chefs and a Table, the ingredients being used in our Cinco de Mayo feast are locally-sourced from our favourite farms like Polderside, Pemberton Meadows and Sloping Hills whenever possible to ensure utmost freshness and quality.

The range of drinks to accompany the course ranges from our favourite Mexican beers to tequila-based cocktails and even a delicious Petite Syrah from L.A. Cetto, one of Mexico’s leading wineries, to accompany the main course.

The cost for the Cinco de Mayo dinner is $75 per person, not including tax and gratuity and reservations are recommended for this popular event. Two Chefs and a Table is located at 305 Alexander Street in Railtown. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com.

Cinco de Mayo Menu

Amuse Bouche
Tiger Prawn Ceviche: lime juice, avocado, fresh prawn
Served with/Champagne Cocktail: El Jimador Blanco tequila, lime sorbet, champagne

First Course
Pozolé: braised pork jowl soup
Served with/Negro Modelo beer

Second Course
Molotes: hand rolled masa harina filled with shredded pork, salsa verde
Served with/Batanga: Cazadorés Reposado tequila, lime juice, Mexican cola

Third Course:
Chilis en Nogada: Poblano chili stuffed w/Polderside chicken, raisins, garlic, onion & cilantro, creamy walnut sauce, pomegranate seeds
Served with/Agavé Stormy: Cazadorés Reposado tequila, lime juice, agavé syrup, ginger beer

Entrée – choice of

Achiote marinated Sloping Hills pork tenderloin, pipian verde, jicama & guava salad
or/
Grilled marinated Pemberton Meadows skirt steak: grilled nopales, mole rojo, esquites
Served with/L.A. Cetto Petite Syrah 2009 (Baja, Mexico)

Dessert
Cinnamon fried plantains, unbaked mango cheesecake
Served with/Don Julio Anejo tequila

Cinco de Mayo Dinner at Two Chefs and a Table

May 5 – Special Menu Combines Regional Dishes and Drinks

Cinco de Mayo has become an excuse to throw back shots of industrial tequila and drink slushy margaritas but this year, Two Chefs and a Table are fighting back the tide with a menu that spans classic national dishes like Sopa Azteca to moles of Oaxaca and seafood of the coasts. They’re combined with a variety of regional cocktails and drinks for an immersion in the tastes of Mexico.
Though Two Chefs and a Table is very much a collaborative kitchen, the Cinco de Mayo menu being offered Wednesday May 5th is very much a labour of love for Alan Bosomworth whose Mexican heritage has led to a deep passion for the cuisines of Mexico. The cost for the Cinco de Mayo dinner is $65 per person, not including tax and gratuity.
Two Chefs and a Table is located at 305 Alexander Street in Railtown. For more information or to book your table, call 778-233-1303 or email them at info@twochefsandatable.com. Reservations are recommended.

Two Chefs and a Table Cinco de Mayo Menu
Amuse
Sopa azteca – chicken, pasilla chili, fresh avocado
Serrved w/Tequila Caesar: tequila blanco with pickled serrano, horseradish, and sea salt

First course
White shrimp escabeche – guajillo salsa
Served w/ Top shelf margarita: tequila blanco, lime sorbet,

Second course
Duck carnitas – fresh corn tortillas, salsa fresca, crema fresca, cilantro
Served w/Watermelon oro punch

Third course
Pork tenderloin – braised black beans, molé negro
Served w/Negra Modelo

Entrée
Polderside chicken – corn & black bean tamale, agave braised carrots, adobo sauce
OR/
Veracruz grilled pacific snapper — Tomato, chili, peppers, garlic, rice and sautéed rajas
Served w/Vinicolo la cetto petit syrah

Dessert
Mexican chocolate pot de crème – vanilla bean whip, fried plantain chips
OR/ Churros with dolce de leche ice cream
Served w/Aha reposado 1921

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