Irish Heather announces more Long Table Series

Long Table Series January 11th – February 11th

We are delighted to announce the new Long Table Series menus & dates

11 new entrees
3 new beverages,
including a first time showing of a red wine

please click HERE for details

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Irish Heather Gastropub

Long Table Series Christmas Day

Full Irish Breakfast at 1130am
& Christmas Dinner at 530pm

Click HERE for more info.

OPEN CHRISTMAS DAY

The pub will be open from 1030am-8pm – there won’t be any food service except for the Breakfast and Dinner sitting on the Long Table
to reserve or for info, email HERE

Long Table Series New Year’s Eve

Dinner at 7pm – perfect for those going to a party elsewhere
Dinner at 9pm – grab a seat, eat dinner and ring in the New Year

for details & reservations go HERE

OPEN NEW YEARS DAY

The pub will be open from 3pm-1am
- the kitchen will be closed, but the bar will be pouring
to reserve or for info, em

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Irish Heather

212 Carrall Street

Vancouver, British Columbia V6B 2J1

The Irish Heather’s Christmas Menus

Due to an overwhelming response to the notion of running a couple of LTS Dinners on Christmas Day we have decided to run a Christmas Morning Breakfast and an early Christmas Day Dinner.

CHRISTMAS MORNING BREAKFAST

FULL IRISH BREAKFAST -Scrambled eggs, rashers (Irish Bacon), pork sausage, black pudding, grilled tomato, baked beans & toasted wheaten bread. (Vegetarian option available – meat will be replaced with stewed wild mushrooms)

Barry Tea or 49th Parallel Coffee

$15 per person plus 5% tax and 15% service

11am Breakfast served on the Long Table

For reservations and to confirm vegetarian options (24 hrs notice) please contact sean@irishheather.com.

CHRISTMAS DAY DINNER MENU

SOUP (Vegetarian)

Made from scratch using market bought produce

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ROAST TURKEY

With onion stuffing, cranberry chutney & seasonal vegetables

or

HANDMADE TORTELLINI (Vegetarian)

Stuffed sweet potato and yam with an onion ragout

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PUDDING

Raisin bread pudding with whiskey spiked custard

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Bottle of Granville Island Brewing, Lions Winter Ale

$25 per person plus 5% tax and 15% service

5PM Pre-dinner drinks

530PM Early-dinner served on the Long Table

For reservations and to confirm vegetarian options (24 hrs notice) please contact sean@irishheather.com.

As always, cheers for making this a fantastic success.

Sean Heather

Irish Heather’s Long Table Series – adds another

LTS SPIRIT SUPPER
Grand Marnier
730pm $40 plus tax & service
1 cocktail, 5 tasters, 1 entree & 1 dessert

DATE: Tuesday, November 24th, 2009
TIME: 7:30pm to 10pm
VENUE: Reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Richard Prideaux – Grand Marnier Ambassador, Canada
PRICE: $40 plus Tax and 15% Service
7:30pm: Reception at Shebeen – “Royal Stretch” cocktail
8:15pm: Tastings with Richard Prideaux on Long Table
9:15pm: Supper & Dessert are served on Long Table
RESERVE: email sean@irishheather.com

THE GRAND MARNIER LINE-UP

COCKTAIL IN THE SHEBEEN

“ROYAL STRETCH”

“Royal Stretch” – 1oz Crown Royal, 1/2 oz GM Cordon Rouge, 1 oz lemon juice, 1 oz simple syrup, pinch of cracked black pepper. slice of orange.

Followed by a tasting of:
CORDON ROUGE – Created in 1880 by Louis-Alexandre Marnier-Lapostolle.

Cognacs from Grande Champagne, Petite Champagne, Borderie, Fin Bois and Bons Bois. Aged up to 6 years.

Fruit forward, delicate aroma with fruits (orange, orange zest) and flowers (orange blossom, violet). Excellent lingering after-taste.

LOUIS ALEXANDRE – Created in 1998 by Jacques Marnier-Lapostolle.

Cognacs from Borderie, Aged up to 15 years. Half the Sugar

Drier, Cognac kick, blossom

CENTENAIRE – Created in 1927 to celebrate the 100th anniversary of the company’s foundation
Cognacs 50% from Grande Champagne and 50% Petite Champagne -2 best growing regions. Aged up to 25 years.

Perfect balance between the elegance and complexity of the cognac and the essence of orange. Harmonious, elegant taste. Long, lingering after-taste.

CENT CINQUANTENAIRE – Created in 1977 to celebrate the 150th anniversary of the company’s foundation

Cognacs 100% from Grande Champagne -best growing region. Aged up to 50 years.

A fine Cognac with a hint of orange. Complex powerful aroma. Complex taste with wood and vanilla accents. Exceptionally long and lingering after-taste.

And, a special treat of NAVAN with the dessert. Grand Marnier’s, beautiful vanilla flavoured cognac

SUPPER
Duck a la Orange – The classic French dish that is influenced by orange just as Grand Marnier is.

DESSERT
Dark Choc Pot A Creme, Flavored With

Irish Heather Long Table Series/Judas Goat

Another 4 awesome weeks - Sorry for the slow start in getting this news out..I, like many of you, succumbed to the maddening flu.

The LTS has continued to be a phenomenal success, so much so that we had to take a short one week vacation from it.

ClickHERE for the menu line up for the month of November, from the 9th until the 30th.

We have begun taking bookings for Christmas parties and several of you, who have attended the LTS think it a swell way to have a party. If you are interested in holding your own LTS (parties of 20 and over) as a second sitting, just let me know and we’ll send details.

Judas Goat Slowly Grinding Forward

Andrew Morrison from Scout Magazine dropped by yesterday to take a look at Judas Goat progress and while there recorded Sean Heather speaking about the concept, time line and Blood Alley.

Click HERE to view the video & click the photo to read recent entries to the Judas Goat Blog.

Last month the Georgia Straight gave Judas Goat an award for “Best New Restaurant Name”

Here is what they wrote:

Judas Goat Taberna will likely be open by the time you read this. This wee eatery, next door to sibling Salt, is the latest venture from Sean Heather (Salt, Irish Heather, Salty Tongue, Shebeen) and his partner in Salt, Scott Hawthorn. The pair decided to open a taberna, or Spanish-style tapas bar, and figured the name Judas Goat seemed fitting. A Judas goat, an abattoir habitué, is trained to make nice with other goats, sheep, and cows, and then lead them to be slaughtered. The new space is located in Gastown’s Blood Alley, and once Heather and Hawthorn discovered that several abattoirs once backed onto it, well, they couldn’t resist.

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