Salt open during 2010

Salt Tasting Room’s All-Stars Welcome Locals & The World For 2010 Games

The team at Gastown’s award-winning Salt Tasting Room, renowned for artisan cheeses, handcrafted charcuterie and constant Golds for their wine program, will be open and accessible throughout the Vancouver 2010 Winter Olympics, both in the main Tasting Room and underground in the 50 seat Salt Cellar. To accommodate thousands of locals and tourists, Salt has assembled it’s own Olympic team, beefing up their staff with an All-Star selection of Salt alumni and some of Vancouver’s favourite wine professionals. Alumni-wise, Jake Skakun (former Manager) and Miguel Quezada (former Server) are flying in from San Francisco and New York respectively, plus making Salt cameos during the Games will be AltoVin’s Mark McNeil (former Chambar Sommelier), The Province’s wine writer James Nevison (author of the bestselling Had A Glass series) and many more surprise appearances. Salt will be open from Noon through Past Midnight, seven days a week during the games, offering a fantastic one-stop opportunity for guests to try a variety of BC wine styles, matched with BC artisan cheeses, charcuterie and more. From Bubble through Whites, Pinks & Reds even a few splashes of Ice Wine, Salt’s highly-trained staff will proudly tour guests through our region and beyond. Featuring the most diverse selection of local charcuterie, cured meats and global artisan cheeses in the city plus Canada’s largest Sherry list, Salt has garnered both local and international recognition and acclaim. Featured on The Food Network’s ‘Giada’s Weekend Getaways’ and ‘100-Mile Challenge’, Salt has also been highlighted in print media around the world, from The New York Times and Food and Wine Magazine to The Sydney Morning Herald and Zagat. Salt Talting Room – Blood Alley, Gastown – Vancouver, BC – 604.633.1912 – SaltTastingRoom.com Salt Tasting Room Blood Alley, Gastown Vancouver, BC 604-633-1912 http://www.SaltTastingRoom.com Check Out Salt’s Upcoming Events! http://www.SaltTastingRoom.com/Cellar

Two Chefs Poplar Grove Wine Drinker Dinner set for December 2nd

Two Chefs and a Table is pleased to announce the next in its series of Wine Drinker Dinners to be held December 2nd in partnership with the award-winning Poplar Grove Winery.

Located on the slopes of the Naramata Bench, just outside Penticton, Poplar Grove Winery began as a quintessential garage winery in 1993. Over the last two years, Poplar Grove has entered an era of re-invention, moving from an artisan winery to a world-class winery with 150 acres of new vineyards under cultivation.

Paired with signature selections from Poplar Grove Winery and their second label Monster Vineyards, December’s menu will not only focus on fall flavours and local ingredients, such as Polderside Duck, but will include course which feature Poplar Grove Blue Cheese.

For this dinner in the Vancouver’s darkest, stormiest season, chefs Karl Gregg and Allan Bosomworth have created dishes that perfectly combine robust textures and traditional winter ingredients with subtle flavours and classic preparations to satisfy the soul and please the palate.

The Wine Drinker Dinner is $65 per person (tax and gratuity not included). As always, reservations are recommended. Email info@twochefsandatable.com or call 778-233-1303 to secure your table.

Menu

Amuse Bouche
Cold cured wild salmon w/radish, cucumber and micro greens, beet crème fraiche
Wine: Monster Vineyards Rose 08

First Course
Leek and Potato Soup: hand made with Yukon Gold potato, braised leeks, crisp prosciutto, chive oil
Wine: Monster Vineyards 08 Sauvignon Blanc

Second Course
Fall risotto w/caramelized onions, fresh sage, chickpeas
Wine: Poplar Grove Pinot Gris 08

Third Course
Poplar Blue Cheese Croquettes made w/Poplar blue cheese, basil aioli, fresh mustard micro greens
Wine: Poplar Grove Merlot 06

Entrée
Polderside duck breast:  pan seared, orange and bay leaf reduction, seasonal fall vegetables
or/
Double Braised Short Ribs: long braised with fire-roasted tomato, rosemary, shallots, accompanied by yam puree, heirloom carrots
Wine: Poplar Grove Cab Franc