Tag Archives: Hys Steakhouse

My Bachelorette – A Day at Spa Utopia and An Overnight at The Pan Pacific Hotel

Checking out the Pan Pacific Club Floor Rooms With My Ladies

It’s been so much about the wedding lately that I still have to catch up on writing about lots of adventures I had before the big day. I was sick with a terrible flu just before what was supposed to be the girls weekend at Whistler, so had to cancel that journey, and we had to rethink how to celebrate my last days of being single (not that I was heading into some sort of terrible married life or anything!). Thanks to the Pan Pacific Hotel I had a gift cert for a night’s stay, so Tess and I booked one of the newly renovated rooms on the Pacific Club floor, which had plenty of room to invite a few other pals for pre-dinner wine sipping and appies in our room.

The Pan Pacific Hotel bills the club floors as a “hotel within a hotel”, as they have access to the Pacific Club Lounge, complete with stunning views, a private check-in and check-out, personalized concierge services, complimentary continental breakfast and evening hors d’oeuvres, an honour bar and many other amenities!

pacific club city suite parlour

The rooms are modern and spacious, ours had a King bed and a pull out couch, a little bar and sink area where we laid out our wine, some cheese and crackers we brought from home and also a couple of the the tasty bites from the lounge’s complimentary appie selection. They are designed with an elegant feel with hues of blues and grey, with warm sandy tones against a dark maple.  Wish we could have stayed longer, but I actually was eager to get home to Michael in the morning. I miss that man when I’m away, big sap, I know.

pacific club city suite king bedroom

We met up at Spa Utopia, the spa conveniently located right in the hotel, in the early afternoon to fully prepare and pamper for the evening ahead. I signed up for the Skin Regimen Body Scrub,  an anti-aging body treatment the is designed to oxygenate and nourish the skin, stimulate circulation and collagen production. The scrub left my skin velvety smooth and it definitely feeling tighter. I need all the anti-aging I can get these days. The treatment was so relaxing I almost fell asleep several times.

spa utopiaSpa Utopia

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I also got a blow out and a make up application and I really felt my best when I was done. The hairdresser was so quick taming my unruly curls (I really hate when I have to sit still forever) and the make up artist really did some magical things with contouring and accentuating my eyes. Why can’t have these ladies visit me daily? Some of my friends got pedi’s and others also went for the massage I did and were equally pleased. I wish I’d arrived earlier to thoroughly enjoy the lounge, steam room and pools, but I was rushing through life once again so missed this. Make sure you don’t! They even serve wine after your treatment.

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Looks it’s me with Rosana, Nanci and Maria!

Hy's

We headed up to our room at the Pan Pacific Hotel for some pre-dinner fun and then out to Hy’s Steakhouse for dinner, meeting up with a few more ladies. Great food and service here, I hope we weren’t too loud as there were a few of us and we were seated in the middle of the room! Yikes.Hy's

I had to have the steak tartare, as it’s one of the best in the city and love the wine list here, going for a bottle of the La Frenz Chardonnay, right from the Naramata Bench.

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I got back to the room a little before Tess and unfortunately star-fished the bed, so thank god for the couch, as I can’t be moved apparently! We had a nice breakfast before checking out even met some interesting people over coffee in the lounge. A most excellent adventure indeed.

Hy’s Steakhouse Unveils Tempting New Menus

Provoke_HYS_Food_Web-16For the first time in many years, Hy’s Steakhouse and Cocktail Bar has unveiled a new menu featuring traditional classics as well as dishes destined to become new favourites.

Hy’s has long been known for its high quality menu and impeccable service since the restaurant chain opened its first location in 1955. Many of those original dishes became guest favourites, and remain at the core of the Hy’s menu.

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Along with the best Prime Grade steaks, famous Caesar salad, and rich and decadent cheese toast, Hy’s new dinner menu features: braised Pork Belly, seared Jumbo Scallops, Muscovy Duck Confit, delicate and tender Beef Wellington, and Hy’s table side presentation of Chateaubriand for Two.

The new lunch menu, divided into Classic and Modern selections, offers deliciously conceived items that showcase the team’s creativity. A key focus for lunch was also providing superior value while delivering the exceptional quality and attention often associated with dinner service.

Hy’s will open a new location in downtown Calgary this October, marking its return to the city where the chain first opened, just in time to celebrate the restaurant’s 60th anniversary in 2015.

Hy’s Steakhouse and Cocktail Bar has been Canada’s premiere steakhouse since 1955. Currently Hy’s has 5 locations: Whistler, Vancouver, Winnipeg, Ottawa and Toronto. Hy’s Steakhouse features a relaxed and refined atmosphere, and is known for perfectly grilled Prime steaks, cold martinis and warm hospitality.

Rodney Strong Wines Featured at Hy’s Winemakers Dinner and Benefits the BC Hospitality Foundation

rodneystrong300Wines from Rodney Strong Vineyards turned heads at the recent Vancouver International Wine Festival.  Now Vancouverites have a chance to get better acquainted with the California winery and its premium wines at a sumptuous dinner will take place Thursday, April 11 2013 at Hy’s Steakhouse & Cocktail Bar.

Rodney Strong has attracted attention for its top-quality wines, but the family-owned winery is also renowned for its commitment to sustainable environmental practices.  Winemaker Rick Sayre will be on hand at the dinners to introduce the wines and to talk about the principles and practices that set Rodney Strong apart from other wineries.  Guests will enjoy a selection of premium wines paired with four courses.  The dinner will also benefit the BC Hospitality Foundation.

Rodney Strong Charlotte’s Home Sauvignon Blanc 2012 – not yet rated

Davis Bynum Jane’s Vineyard Pinot Noir 2011- 90 points Wine Enthusiast

Rodney Strong Rockaway Cabernet Sauvignon 2008 – 92 Points Wine Spectator                                      

Rodney Strong Brothers Ridge Cabernet Sauvignon 2007 – 93 Points Wine Enthusiast

Rodney Strong Alexander’s Crown Cabernet Sauvignon 2009 – 92+ Points Wine Advocate

Rodney Strong Symmetry 2010 – not yet rated

Thursday, April 11 2013

6:00 pm – Reception – 6:30 pm Dinner
Hy’s Steakhouse & Cocktail Bar
637 Hornby Street, Vancouver

Tickets $135 Inclusive of Taxes and Gratuity
excluding ticket service charge

Tickets available here

About Rodney Strong Vineyards: With vineyards located in California’s legendary Sonoma County, Rodney Strong Vineyards has won praise from wine lovers and environmentalists alike.  The Klein family, which owns Rodney Strong, has a passion for sustainable farming practices, solar power and other green business practices.  As a result, Rodney Strong has become Sonoma County’s first carbon-neutral winery.

 

About Hy’s Steakhouse & Cocktail Bar: One only needs to enter the cozy establishment to realize the extent to which Hy’s adheres to tradition. The polished mahogany walls, ornate bar, solid furnishings, and art have been lovingly maintained since they were first installed in 1962. And, with minor exceptions, the menu remains unchanged,… featuring the finest Canadian Prime beef and seafood, not to mention Hy’s sublime cheese toast.

 

About the BCHF:  Formed in 2006, the British Columbia Hospitality Foundation (BCHF) is a non-profit organization dedicated to providing financial support to individuals within the hospitality community who are coping with extraordinary costs arising from a serious health crisis.  Since its inception, the Foundation has expanded to also award scholarships and bursaries to students enrolled in hospitality programmes.

 

 

www.rodneystrong.com                  www.hyssteakhouse.com              www.bchospitalityfoundation.com

Cookshop News

HY’S PRIME RIB – Monday, March 29th – 6:00-9:00pm

This menu is always a runaway success and now is your chance to attend and sample a prime rib dinner, Hy’s Steakhouse style! Learn about beef cuts, using meat thermometers, roasting techniques, tasty sides, tips on planning and preparing and…the coveted cheese toast recipe!!!

  • · Hy’s secret 6-cheese toast
  • · Warm spinach salad with bacon, mushrooms and brandy dressing
  • · Roast prime rib, slow roasted method
  • · Mini Yorkshire puddings
  • · Decadent bourbon chocolate cakeChef: ARMAND SAVET
    HY’S STEAKHOUSE
    6:00 – 9:00pm
    $99* each or 2 for $169*

    LIGHTER FRENCH FARE – PARTICIPATION– Wednesday, March 31st – 6:00 – 9:00pm

    Chef Robert will transform classic French dishes traditionally laden with lots of heavy cream and butter into lighter, equally as tasty French fare! Learn tips on how to minimize calories and maximize taste.Alongside Chef Robert you will make:

  • · Braised chicken breast with red wine & shallot reduction
  • · Navarin Printaniere – slow baked spring lamb stew
  • · Wild Salmon en Papillote with lemon herb sauce
  • · Fennel, tomato, and parmesan gratin
  • · Peach Melba with frozen yogurt and raspberry coulisChef: ROBERT VAILLANCOURT & YOU
    PERSONAL CHEF SERVICES

    6:00-9:00pm
    $79*each

    EASTER TREATS! – Saturday, April 3rd – 10:00am-1:00pm

    Join Pastry Chef Jen Ranjit for an Easter themed baking class. Jen will show you how to make fabulous Easter treats for your family. This morning you will learn to make:

  • · Carrot cake with cream cheese frosting
  • · Mini cheesecake baskets
  • · Marshmallow bunnies and chicks
  • · Sugar cookies with royal icingChef: JEN RANJIT
    10:00am – 1:00pm
    $49 each or 3 for 2

    TAPAS! – PARTICIPATION- Monday, April 5th – 1:00 – 4:00pm *SPECIAL DAYTIME CLASS*

    Join Executive Chef Romy Prasad as he teaches you how to prepare an array of delicious tapas. These items are perfect for entertaining and will sure to be a hit at your next cocktail party or get- together. In this hands-on class you will learn to prepare:

  • · Mushroom bruschetta
  • · Zucchini bocconcini stack – grilled and marinated with reduced balsamic vinegar
  • · Mini beef burgers – served on brioche with spicy aioli
  • · Arancini balls (risotto balls) – stuffed with pecorino cheese, drizzled with truffle oil
  • · Crab cakes with garlic mayonnaise, chives, red peppers

·  Individual smoked salmon pizzas – crème fraiche, capers, caramelized onion, fresh dill

EXECUTIVE CHEF: ROMY PRASAD & YOU!
1:00 – 4:00 pm
$79* each