• Ned Bell, Executive Chef, Four Seasons/Yew Restaurant, Vancouver
• Jonathan Chovancek, Executive Chef, Kale & Nori Culinary Arts, Vancouver
• Bill Jones, Executive Chef, Deerholme Farm, Cowichan Valley
• Aaron Rail, Executive Chef, Avenue Bistro, Comox
• Ronald St. Pierre, Executive Chef, Locals, Courtenay
• Matt MacDonald, Executive Chef, Berwick, Comox

Chefs have been paired with a BC shellfish grower and their product to bring their combined creations to guests. Every course will be expertly paired with a BC wine. During the reception, guests will be able to sample various raw oysters from different regions of BC, shucked and served by the farmers who grew them  as well as samples of raw geoduck.

Tickets historically sell out quickly and with this year’s line-up that trend will undoubtedly continue so interested parties are urged to order tickets as soon as possible. Tickets are $125 and are available by calling 250.890.7561 on Monday, April 2. Chef bios are below.

More information about the festival and all the events taking place can be found on our website at bcshellfishfestival.ca/ and our FB Page at www.facebook.com/BCShellfishFestival.

Ned Bell, Executive Chef, Four Seasons/ Yew Restaurant, Vancouver

Ned Bell is one of Canada’s foremost culinary talents. Born in the Okanagan, British Columbia’s wine country, Bell has always had a passion for cooking and is steadfast in his vision and drive to create new, imaginative dishes with fresh, local ingredients.

Bell began his career in Vancouver working under two local restaurant legends: first under the tutelage of Le Crocodile’s Michel Jacob and then as Sous Chef for Rob Feenie’s Lumiere restaurant. In 1997 Bell set his sights eastward where he enjoyed successful stints as Executive Chef at Niagara on the Lake’s Peninsula Ridge Estate Winery, and at Toronto’s Accolade and Senses restaurants where he earned significant recognition by the city’s culinary cognoscenti. During his time in Toronto, Bell was a regular on Food Network Canada’s “Cook Like a Chef.”

Ready to make his mark on the up-and-coming Calgary restaurant, the new millennium saw Bell moving west to cook up a storm at Murrieta’s Grill in Calgary, where his list of accomplishments included winning Where Magazine’s Rising Star and Best Overall awards.

Wanting to get further engaged in the business side of restaurants, Bell joined the team at Vintage Chophouse and Red Water Grille as Corporate Chef where his passion, knowledge, creativity and focus turned the restaurants into two of Calgary’s most exciting culinary locales.

The vibrant, young chef is thrilled to return to his roots where he is excitedly living his dream of being both Executive Chef and an owner at Cabana Bar and Grille in Kelowna, BC. Bell’s talent and charisma continue to propel him forward. Since opening Cabana Bar and Grille, Bell has begun filming “It’s Just Food” for CTV, and has been voted one of Western Living’s Top 40 Foodies Under Forty.

Jonathan Chovancek, Kale & Nori Culinary Arts, Vancouver

Chef Jonathan Chovancek is the Chef/Owner of Kale & Nori Culinary Arts, with over 16 years experience cooking across Canada in such award-winning, ingredient-driven restaurants as the Relais and Chateaux   Aerie Resort, Sooke Harbour House, Eigensinn Farm, Avalon, Zambri’s, and King Pacific Lodge. During the 2006 and 2008 Olympic Games, Jonathan led culinary teams to Torino and Beijing, respectively, where he earned rave reviews from a discriminating international clientele on both occasions. Chef Jonathan’s skills were in full force throughout Vancouver’s 2010 Olympic Games, during a two-week period, serving over 59,000 people at 578 events. Two months later, Jonathan’s food and wine pairing skills won the top prize at the 2010 Vancouver Playhouse International Wine Festival Vintner’s Brunch.

As one of the Vancouver’s top catering chefs, Chef Jonathan is sought out as an expert speaker and instructor – teaching over 1000 delegates about the catered arts at the Catersource /International Caterers Association conference in Las Vegas.

2011 saw Chef Jonathan as the expert chef/host on CBC’s ground-breaking documentary, Village on a Diet, which was watched by over a million people weekly from coast-to-coast.

Jonathan has contributed recipes to the Ocean Wise Cookbook, Taste magazine, Wallpaper magazine and CBC’s Live Right Now national campaign for promoting healthy lifestyle. Chef Jonathan is a regularly featured guest on CityTV’s Breakfast Television, Shaw TV’s Urban Rush, CBC’s Steven & Chris Show and the O Network’s Grocery Bags.

Jonathan’s uniquely creative spirit, dedication to a healthy lifestyle and passionate organic philosophy have evolved into a gospel that he lives by, in both his personal and professional kitchens. He is committed to using the freshest possible ingredients and can be found shopping daily at Granville Island Public Market and local Farmer’s markets around Vancouver.

Bill Jones, Deerholme Farm, Cowichan Valley

Bill Jones is a chef and author based on Deer­holme Farm in the Cowichan Val­ley. He is a French-trained chef, author of 9 cook­books, win­ner of 2 world cook­book awards and busy jour­nal­ist, food con­sul­tant and com­mu­nity builder.

Bill and wife Lynn, gar­den year round on the prop­erty which they style as an edi­ble land­scape. He is an acknowl­edged local expert on wild foods and for­ag­ing with a pas­sion for wild mush­rooms and a keen respect of local First Nations eth­nob­otany and cul­ture. Bill has taught at many pres­ti­gious venues includ­ing The Herb Farm (Seat­tle, Wash.), Hol­ly­hock Retreat (Cortes Island, BC) and Fox­glove Farm (Salt Spring, BC)

Jones is a pas­sion­ate sup­porter of local food com­mu­ni­ties, a found­ing mem­ber of FarmFolk/CityFolk and  Slow­Food Van­cou­ver Island. His con­sult­ing com­pany Mag­netic North Cui­sine, is active in all areas of local food pro­duc­tion, mar­ket­ing and devel­op­ment. He has worked with hotels, restau­rants, bak­eries, seafood stores, gro­cery stores and regional farm-based busi­nesses. If it’s local food, Bill has worked with it.

Aaron Rail, Avenue Bistro, Comox

Aaron Rail has been cooking as long as he can remember. Citing his grandmother as his first inspiration, he was making pancakes for the family at age 5.  He started working in the restaurant industry at 13 and was immediately drawn to the camaraderie and shared efforts that took place behind the scenes to create memorable dining experiences.

With his easy going personality and ambitious nature, great jobs seemed to always be there when he needed them. Shortly after moving from Ottawa to Victoria, he was offered an apprenticeship at the Oak Bay Marina under Matt MacDonald. There he refined his skill both on the line and in the pastry shop. Now, with almost 20 years of honing his craft, he and his wife Hannah have decided to call the Comox Valley home.

Aaron’s food philosophy is simple: get the best ingredients you can, as locally sourced as possible, and treat them with respect. Chef Aaron’s vibrant talent shines through on the Avenue Menu. We hope you enjoy his efforts as much as we do!

Ronald St. Pierre, Locals, Courtenay

Locals, Food from the Heart of the Island is a restaurant that celebrates the quality food production of the Comox Valley. Chef St. Pierre is a Certified Chef de Cuisine, having earned the highest professional culinary recognition and accreditation available in Canada.  His team provides a memorable dining experience that marries the bounty of the region with culinary artistry, offered in a casually elegant setting, with heartfelt service.

Chef St. Pierre has worked for more than 20 years with producers to help develop local food sustainability with his ever changing seasonal menus and market sheets, setting the prevailing standard for the renowned Comox Valley food culture.

Matt MacDonald, Berwick, Comox

Chef Matt Macdonald has 27 years as a culinary professional. His experiences have varied from a small French restaurant, to a gourmet pizza joint, to Chateau Lake Louise. In that time he has owned and operated 2 award winning restaurants.

Presently Chef Matt heads up the food service for Berwick Comox Valley. He also continues to run a fine dining catering company, City Cuisine Catering, here in the Comox Valley.  As a chef he has found his passion in working with seafood, in particular that which is here on the BC coast.

As a chef he has found his passion working with seafood, in particular that which is here on the BC coast. Local produce and having friends who are farmers are part of the muse that inspires meals in Chef Matt’s culinary repertoire. “We are especially lucky here in the Comox Valley as we have the best of both worlds.  We live in a fertile valley that produces incredible produce, as well as we are adjacent to ocean filled with huge array of fresh seafood. What more could a Chef ask for”.

Alas, the harsh light of January’s New Year’s hopes and resolutions has dawned. Fear not, YEW restaurant + bar is doing our part to make the shift to health and wellness as painless as possible.

BREAKFAST AT YEW

Make the most of your calories, calendar and cash flow by grabbing breakfast on the go from YEW.  Post workout, pre-meeting, YEW’s quick and easy “YEW on the Fly” breakfast offerings are just the thing.

Pick up an apple, banana or pear then choose from a dozen flavours of innovative Umpqua Oats oatmeals.  From ultra pure, “Not Guilty” and “Square One” flavours to the Hawaiian inspired “Lei’d Back” (cashews, macadamia nuts, papaya) or kid’s fave “Time Out” (peanut butter, chocolate, coconut).

The Classic – ham, egg, white cheddar on whole wheat English muffin
PB & J – peanut butter, home made seasonal jam and sliced bananas on a multigrain bagel
Crab Sandwich – Dungeness Crab, avocado, brie, tomato chili jam, pizza bianca bread
Organic Power Cookie – oats, spelt, sunflower seeds, cranberries, pumpkin seeds, dark chocolate

We’ve got a great selection of bottled juices and smoothies – and of course, the antidote to morning – coffee! Locally roasted 49th Parallel gourmet beans brewed by our talented ‘bartenderistas’ are the foundation for our competitively priced lattes, Americanos, cappuccinos and mochas.

January 20 – February 5, 2012

YEW restaurant + bar is thrilled to participate in Tourism Vancouver’s 10th Annual Dine Out Vancouver Restaurant Festival.  As Canada’s largest and best restaurant promotion, YEW is proud to offer a delicious and innovative three-course dinner menu for an exceptional value.

This is the ideal opportunity for guests who haven’t had a chance to dine at YEW since the shift to our new seafood concept!  We are pleased to offer a delicious selection of plates, with something for everyone, at the $38 price point.  Those feeling like an ultra decadent dining experience will enjoy our “add on” options.

As per the spirit of the festival, Dine Out Vancouver menus will be kept under wraps until January 9 – where all will be revealed here. Rest assured, YEW will offering a great selection of fresh flavours that will entice both regulars and new visitors.

CHEF NED’S NEW MENU

Riding high on YEW’s September re-launch as a seafood concept and consequently being named as one of  Vancouver’s top 2011 food trends in the Globe & Mail, is a great place to begin a brand new year.  When asked to describe the new menu, Chef Ned Bell says, “it’s all about sharing – share the fish!”  Guests have a great selection of new dishes to choose from.  Bell’s concept of ‘globally inspired, locally created’ has influenced most every menu item.  YEW’s successful new seafood concept dishes have been tweaked with Asian and French flavour profiles, seasonal ingredients and classic techniques.

Three “turf & fish” entrees pair the best of land and sea:
Beef + Lobster: Beef Fillet, Butter Poached Lobster, Peas n’Carrots
Chicken + Prawns: BC Spot Prawn Béarnaise, Golden Potato Puree & Winter Greens
Boar + Scallop: Wild Boar Tenderloin, Seared Scallops, Mascarpone Polenta, Orange & Vanilla    Vinaigrette

Hearty, share-minded seafood entrees:
Bouilliabaise: Seafood, Spicy White Wine Broth, Grilled Bread & Aioli
Paella: Seafood, Wine Dried Chorizo and Saffron Rice
Vancouver Aquarium’s ‘Best Pairing’ Chowder Chowdown Champion
Chowder: Creamy Smoked Black Cod & Local Apples

Don’t worry!  Crowd pleasers and instant signature dishes, like our Dungeness Crab Tacos and Lobster Poutine aren’t going anywhere.  And neither is the ultimate seafood celebration in our “Share the Fish” seafood towers!

CHEF BRUNO

Pastry Chef Bruno Feldeisen and his Dessert Tapas noted in www.starchefs.com !  Always striving to be ahead of the curve – YEW restaurant + bar’s debuted our take on “small desserts” in 2010 – noted as one of the hot food trends that overtook 2011.  Chef Bruno draws in crowds with dessert tapas, including bruléed lollipops and his rich Duck Egg Custard. Big on flavour, no matter the size.  Click here for more details. New York based, Starchefs.com is an well-respected industry magazine for culinary insiders. StarChefs.com generates traffic of over 30 million hits a month and was nominated for Best Web Site for Food and Nutrition by the James Beard Foundation.

Top Chef Canada winner Dale MacKay takes on ten talented BC chefs at The Westin Bayshore on November 4^th

After finishing second in 2009 (to Rob Feenie) and again in 2010 (to Robert Clark), Top Chef Canada winner Dale MacKay will go for the top prize at the 2011 Gold Medal Plates competition in Vancouver on November 4th in a battle against ten of B.C.’s most talented chefs.

Gold Medal Plates is the ultimate celebration of Canadian excellence in cuisine, wine, sport and entertainment. The Vancouver competition is one of nine that will be staged in Canadian cities this fall, with the winners from each city competing in the Canadian finals in Kelowna next February.

The 2011 competition in Vancouver features:

from Kelowna:

Rod Butters (RauDZ Regional Table) and

Mark Filatow (Waterfront Restaurant & Wine Bar);

from Whistler:

Tim Cuff (Aura); and

from Vancouver:

Ned Bell (Four Seasons Hotel),

Lee Cooper (L’Abattoir Restaurant),

Rob Feenie (Cactus Club Café),

Dale MacKay (ensemble Restaurant),

Alana Peckham (CRU),

Adam Pegg (La Quercia),

Neil Taylor (Cibo Trattoria) and

Joël Watanabe (Bao Bei Chinese Brasserie).

Each chef will prepare one appetizer-sized dish for approximately 500 to 800 guests. Chefs must select a Canadian wine or beverage to pair with his or her dish and, to ensure a level playing field, chefs must use plates provided by

The Westin Bayshore. Chefs will be allowed a maximum of 10 staff members, in addition to two wine pourers per station.

Judging the 2011 competition in Vancouver will be: Sid Cross, Andrew Morrison, Lesley Stowe, Barbara-Jo McIntosh, and last year’s Vancouver winner, Chef Robert Clark, who will also be cooking for the VIP reception that precedes the main event. Each dish will be judged out of 100 points, based on visual presentation (20%), texture (20%), taste (30%), wine compatibility (10%), originality (10%) and wow factor (10%).

Over the past six years, Gold Medal Plates competitions across Canada have raised more than $5 million for the Canadian Olympic Foundation, which supports athletes and high performance programs such as Own the Podium. Mingling with the guests and enjoying the culinary dishes will be more than 25 Olympians. The emcee for the evening will be Vancouver native Marnie McBean, a triple gold medallist in rowing.

Gold Medal Plates Vancouver will once again feature a silent auction as well as a live auction, featuring spectacular getaways with Olympians and Canadian entertainers to destinations such as Tuscany, Napa Valley, Chile, Provence, Burgundy and Kelowna for the Canadian Gold Medal Plates finals.

Music for the evening will be provided by Canadian legends Barney Bentall (Barney Bentall and the Legendary Hearts), Alan Doyle (Great Big Sea) and other musicians, who’ll treat guests to an evening of British classics.

For ticket information for the 2011 Gold Medal Plates competition in Vancouver, contact Kristina Wenner at Vancouver@goldmedalplates.com or 604-646-3580. For more information, visit the Gold Medal Plates website www.goldmedalplates.com.

Canadian Olympic Foundation – The Beneficiary of the events: The Canadian Olympic Foundation is a national charitable organization created by the Canadian Olympic Committee (COC) supporting high performance athletes across all winter and summer sports. The Foundation’s Mission is to generate support to meet the technical, scientific, medical and coaching needs of Canada’s high performance sport system and assist Canada’s athletes in becoming ambassadors for sport, healthy living and the pursuit of excellence across the nation. Net proceeds from Gold Medal Plates are given to the Canadian Olympic Foundation to support high performance programs such as Own the Podium. To learn more about the Foundation and the programs it funds, please visit www.olympicfoundation.ca.

Tickets Still Available for Gourmet & Grapes – Sunday, October 2

It’s not too late to get in on one of the Okanagan Wine Festival’s most loved events.  Cabana Grille’s Gourmet & Grapes features fantastic pairings of top Okanagan chefs and wineries along with a fun and fiece Iron Chef Throwdown.

There’s nowhere else to be in Kelowna next Sunday evening but at this delicious culinary affair.  Get up close and personal with your favourite local vintners and chefs for some memorable food and wine pairings.  Soak up the last of summer on Cabana’s gorgeous patio, tranformed for the evening into a fully tented, outdoor wine garden.

“We love this time of year,” says Jay Blackford, co-owner and operater at Cabana Grille.  “With an awesome summer winding down, thoughts turn to harvest and our exceptional wine region.  Supporting local chefs, wineries and farmers by throwing a great party for locals and visitors doesn’t get much better.”

Once again, Cabana provides the nailbiting excitement with their take on an Iron Chef Throwdown.  This year, Cabana Grille co-owner and consulting chef, Ned Bell switches roles to pass the torch to Executive Chef James DeLong as Cabana’s competitor.

Chef Delong has issued the challenge to Chef Jeremy Luypen, Executive Chef/Owner of Terrafina Restaurant at Hester Creek Winery.  Chef Bell takes on the role as one of the judges and mastermind behind selecting and sourcing the mystery blackbox ingredient.

This mixing, mingling and grazing event will boast food stations helmed by some of the Okanagan’s top chefs including Jeff Van Geest – Miradoro Restaurant at Tinhorn Creek Estate, Michael Lyons – Twisted Tomato, Jeremy Luypen – Terrafina at Hester Creek, Heath Cates – Harvest Golf Club Dining Room and Dennis Lowen – Chop Steakhouse & Bar.

And what’s a wine event without the main ingredient?  Participating wineries include some of the area’s best including Tinhorn Creek Estate Winery, CedarCreek Estate, Church and State, Sandhill Winery and Meyer Family Vineyards.

MC’d by local personalities Jessica Samuels and Jamie Maw, the fun evening is filmed, narrated and broadcast throughout the event. Guests won’t miss a beat of the exciting competition, no matter where they’re swirling and sipping.

Tickets are $80 and include entrance, wine, food and entertainment. To purchase, call Cabana Grille at 250.763.1955 or vist www.cabanagrille.comto order via Paypal.

Located across the street from Kelowna’s prized Lake Okanagan, Cabana Bar and Grille is an oasis for regional, rustic, upscale-casual cuisine. Owned and operated by three local restaurateurs - Jay Blackford, Michael Borg and chef Ned Bell -  Cabana’s focus is the perfect mix of a casual, relaxed atmosphere and top quality food and drink with a focus on local, seasonal and sustainable ingredients.

Restaurant Contacts:

Jay Blackford & Mike Borg
Cabana Bar and Grille
3799 Lakeshore Drive
Kelowna, BC
250.763.1955
info@cabanagrille.com

Take a group of compassionate chefs and talented bartenders, add a splash or two of Canada’s top entertainers and it’s a special evening of fundraising on behalf of those affected by the earthquake and tsunami in Japan’s northern regions.

Join Tojo-san as he brings together a culinary cast of John Bishop (Bishop’s), Pino Posteraro (Cioppino’s), Thomas Haas (Thomas Haas Chocolates & Patisserie), Quang Dang (Diva at the Met), Wayne Martin (Crave Restaurant), Ned Bell (The Rosewood Hotel Georgia) and Eleanor Chow (Chambar/The Dirty Apron Cooking School) with bartenders, David Wolowydnik (West) and Danielle Tatarin (The Keefer Bar) for an exquisite evening of food and wine topped off with performances by Jann Arden and the Canadian Tenors. Emceed by the affable Vicki Gabereau, the fundraising reception for the Canadian Red Cross on June 12^th will feature specialties from each of Vancouver’s leading restaurants, intimate performances by Canadian icons and a silent auction of outstanding culinary experiences.

Tojo and Friends

Sunday, June 12, 2011

Tojo’s

1133 West Broadway

6:30 pm to 10:00 pm

“I’m so grateful to everyone for their support and generosity to come together and do our part for the relief efforts in Japan,” says Tojo. “It is an honour to host this fundraising event with these special friends for the people of Japan.”

Tickets are $1000 per person and are available by calling Tojo’s at 778.877.2390 or emailing tojosforjapan@gmail.com. A limited number of advance tickets are available to the Tojo and Friends event (www.tojos.com). A portion of the ticket price will be tax receipted through the Canadian Red Cross. Make this the event to support the Canadian Red Cross in their efforts to assist the Japanese in need.

Loblaw Companies Limited (Loblaw) in partnership with the Greater Vancouver Food Bank Society is hosting a special cooking competition with Chef Ned Bell, Head Chef of Rosewood Hotel Georgia; Chef Quang Dang, Executive Chef of Metropolitan Hotel Vancouver; and Chef Gennaro Iorio, Executive Chef/Co-Proprietor of La Terrazza, to encourage Vancouverites to donate during the 2011 Extra Helping™ Spring National Food Drive.

The ingredient list for the cook-off will be based on a selection of the most-needed food items as identified by the Greater Vancouver Food Bank Society, and will remain unknown to the competing chefs until the start of the event. The chefs will then have 30 minutes to develop and create a tasty and nutritious meal. The final dishes will be judged by a distinguished panel of judges. A donation on behalf of the participating chefs and judges will be made to the Greater Vancouver Food Bank Society.

The Greater Vancouver Food Bank Society is a non-profit organization dedicated to providing food and related assistance to those in need. The Greater Vancouver Food Bank Society collects and distributes food for more than 25‚000 people weekly through 15 food depots and over 100 community agencies located in Vancouver‚ Burnaby‚ New Westminster and the North Shore.

Who: Competing Chefs:

Chef Ned Bell, Head Chef, Rosewood Hotel Georgia

Chef Quang Dang, Executive Chef of Metropolitan Hotel Vancouver

Chef Gennaro Iorio, Executive Chef/Co-Proprietor, La Terrazza

Judging Panel
Claudia Kwan, Freelance journalist

Dawn Chubai, Co-Host, Breakfast Television Vancouver, CityTV

When: April 11, 2011

10:30 a.m.

Where: Dirty Apron Cooking School
540 Beatty Street

Vancouver, BC V6B 2L3

Get up close and personal with your favorite vintners and chefs, raise a glass on the fully-tented patio wine garden and grab a ringside seat for the IRON CHEF OKANAGAN THROWDOWN.

Cabana’s own celebrity chef Ned Bell will go head-to-head with celebrated chef Paul Cecconi of Local Lounge Grille. Filmed, narrated and broadcasted throughout the event via 8 plasma TVs, guests won’t miss a beat of the friendly competition, no matter where they’re swirling and sipping.

6 food stations operated by some of the best Okanagan Chefs: Bernard Casavant, Michael Lyon, Heath Cates, Jesse Croy, and Judith Knight.

6 highly decorated wineries from the Okanagan: SummerHill, Cedar Creek, 8th Generation, Painted Rock, House Of Rose, and Thornhaven

Live music, hosts Jamie Maw and Jessica Samuels, raffle items from Terasen, and a free taxi ride home (Get Home Safe).

Don’t miss out on this highly anticipated event.

Tickets are limited.

Venue:

Cabana Bar & Grille

Address:
3799 Lakeshore Rd. , Kelowna
Cost:
Tickets are only $79

Ticketing and/or registration info:

Tickets can be purchased by calling Cabana Bar & Grille 250-763-1955, PayPal at www.cabanagrille.com, or Ticketmaster 250-860-1470 www.ticketmaster.ca

www.cabanagrille.com

An admired name in Canadian culinary circles, Chef Ned Bell will lead the hotel dining team at Rosewood Hotel Georgia, establishing a reputation for exceptional dining at each of the hotel’s culinary ventures.

Complementing the cuisine of Chef David Hawksworth, who will leading Rosewood Hotel Georgia’s signature restaurant, “Hawksworth”, Chef Bell will direct the hotel’s five in-house dining elements: meeting, event and wedding catering; 24 hour room service; the distinct lobby bar “1927”; “Reflections” a sophisticated open-air space on the fourth floor and the elegant vaulted cocktail lounge, “Prohibition”.

“Chef Bell’s passion for cooking and his steadfast vision and commitment to create imaginative dishes with fresh, local ingredients will enhance the already brimming talent of our hotel dining program,” declared Steve Halliday, Managing Director at Rosewood Hotel Georgia.

Beginning his career in Vancouver, Chef Bell worked with a number of distinguished restaurateurs, including Le Crocodile’s Michel Jacob and Lumiere’s Rob Feenie. From there, he headed east to take key positions at Toronto’s Accolade and Senses restaurants then to Peninsula Ridge Estate Winery in Niagara. Moving to Calgary, Chef Bell opened Murrieta’s Grill and was recognized as Best Overall and Rising Star by Where Magazine. Bell returned to his Okanagan roots in 2007 to become co-owner and corporate chef in the Kelowna lakeside favorite, Cabana Bar and Grille, where he retains his co-owner status.

“I am thrilled to be leading a team at Rosewood Hotel Georgia and to work alongside David Hawksworth”, said Chef Bell. “I look forward to offering guests to the Rosewood Hotel Georgia a parallel standard of excellence through our range of dining options, as well as incorporating my own personal flare into the mix.”

Following a detailed induction within the hotel kitchens of Rosewood celebrated properties, The Carlyle, A Rosewood Hotel and Rosewood Sand Hill, Chef Bell intends to draw on Rosewood’s guiding principle “A Sense of Place” when crafting menus for each distinct avenue of the hotel’s dining program. “We will anchor the cuisine at the Rosewood Hotel Georgia to Canada’s west coast, by incorporating local flavours and produce, while ensuring the exemplary standards which Rosewood’s guests have come to expect,” concluded Chef Bell.

About Rosewood Hotel Georgia:

Since 1927, the Hotel Georgia has represented Vancouver’s most stylish and elegant retreat at the beating heart of the city. The legendary property is located just steps away from long stretches of sea wall, the downtown shopping and business districts and Canada’s greenest convention centre. Named “Top City of the Americas” in Conde Nast Traveler’s 2010 Readers’ Choice Awards, Vancouver’s reputation as a world-class city, flanked by magnificent snow-kissed mountains and the Pacific Ocean continues to shine. The 155-room hotel is home to Hawksworth Restaurant, lead by visionary chef David Hawksworth; Sense Spa® offering a menu of West-Coast treatments; thoughtfully designed meetings facilities; a heritage ballroom and spacious lounges, which act as a tranquil and enticing haven in this radiant downtown hub.www.rosewoodhotelgeorgia.com

About Rosewood Hotels & Resorts:
Headquartered in Dallas, Texas, Rosewood Hotels & Resorts manages luxury properties worldwide including Rosewood Mansion on Turtle Creek® and Rosewood Crescent Hotel® in Dallas, The Carlyle in New York, The Mansion on Peachtree in Atlanta, Rosewood Sand Hill®, CordeValle and San Ysidro Ranch in California, Rosewood Inn of the Anasazi® in Santa Fe, Las Ventanas al Paraíso, Rosewood Mayakobá and newly opened Rosewood San Miguel de Allende® in Mexico, and a triumvirate of world-class Caribbean properties – Rosewood Little Dix Bay on Virgin Gorda, Caneel Bay on St. John and Jumby Bay on Antigua. Rosewood also offers Sense® spa – featuring treatments reflective of the brand’s signature A Sense of Place®.www.rosewoodhotels.com

Kick start the new year by turning over a new leaf – the BC Leaf sticker! Research shows that apples offer a delicious, low-calorie source of dietary fibre and important antioxidants such as catechins and flavonoids. Grabbing an apple or incorporating them into an easy recipe ensures that your family will benefit from the astonishing goodness of apples.

With more fibre per serving than a bowl of oatmeal (4.4gms per medium apple versus 4gms for 1 cup of oatmeal* ), popping an apple in the children’s lunchboxes or grabbing one on the go is a great way to reap the health benefits associated with dietary fibre. The heart-healthy benefits are well known, but research has also shown that eating a fibre-rich apple as a snack helps you feel full for longer, reducing the total number of calories you take in, helping those who want to lose weight.**

Apples have also been shown to be an important source of antioxidants – compounds that are thought to fight free-radicals in the body causing everything from wrinkles and high cholesterol through to cancer. In fact, apples have a higher antioxidant capacity than many well-publicized antioxidant sources including blueberries, goji berry juice and brewed tea!*** Apples are especially high in a flavonoid (a type of antioxidant) called quercetin, which is thought to protect brain health#, and reduce the risk of various types of cancer.## As two-thirds of an apple’s antioxidants are found in the peel, the best way to eat your B.C. Tree Fruits apple is with the skin on.

Make an apple a day more than just an accepted saying – make it a way of life. B.C. Tree Fruits, working with Chef Ned Bell, has created a range of healthy apple recipes perfect for family dinners and brown bag lunches. A spin on the Waldorf salad offers a crunchy lunch that, with the addition of grilled chicken becomes a healthy dinner, while a soup with pumpkin and Ambrosia apples is a terrific way to warm up at the end of the day.

What makes apples bearing the BC Leaf sticker different from other apples in the produce aisle? They have undergone B.C. Tree Fruits’ strict quality control and grading to make sure that they are reliably of the highest standards. It starts out in the Okanagan orchards of the co-operative’s 800 growers, with standards for planting, pruning, fertilizing and picking, and continues through to the packinghouse with Food Safe handling procedures. B.C. Tree Fruits’ apples are the best and most trustworthy local apples that consumers can buy at their neighbourhood supermarket.

About B.C. Tree Fruits
In addition to being one of the largest apple shippers in North America, B.C. Tree Fruits markets many other fresh tree fruits including pears, cherries, apricots, peaches, prune plums and nectarines. The organization also markets and distributes other B.C.-grown fruit including table grapes and blueberries.

B.C. Tree Fruits’ head office is based in Kelowna, British Columbia. The organization also operates with an additional sales office in Toronto, Ontario, and has established international representatives to assist in exporting B.C.’s quality produce to countries around the world.

____________________________________________________

*United States Department of Agriculture National Nutrient Database
** CSIRO Review on Apples, their Antioxidants and Human Health
***United States Department of Agriculture, Oxygen Radical Absorbance Capacity of Selected Foods
#Journal of Food Science, 2004, 69: S357-S360
##American Journal of Epidemiology, 2007, 8: 924-931; Carcinogenesis, 2001, 22: 409-414

Waldorf Salad with B.C. Tree Fruits Royal Gala Apples
A substantial salad that is perfect for lunch with a soup, or add grilled chicken or shrimp for a healthy dinner.

Serves 4

Ingredients:
1 lb peeled, cored and chopped Royal Gala apples
2 heads butter lettuce, washed and picked
4 heads Belgian endive, halved and sliced
Heart of 1 head of celery, sliced and the leaves stemmed
2 tbsp blue cheese per person (goat cheese can be substituted)
½ cup toasted, peeled and crushed hazelnuts
½ cup chopped Italian parsley

For the vinaigrette:
1 ½ cups canola oil
¾ cup apple cider vinegar
½ vanilla bean, split and seeded
2 tbsp Dijon mustard (grainy mustard is a great substitute)
Salt and cracked black pepper to taste

Directions:
1. Arrange all the lettuces on individual plates or a platter for family style.
2. Toss the apples, celery leaves, celery hearts, Italian parsley, blue cheese and hazelnuts with the apple cider vinaigrette.
3. Place on top of the lettuce and serve.
4. To make the vinaigrette: Put vanilla bean in a pot with the apple cider vinegar. Bring to a boil, remove the bean, and then cool the mixture. Combine everything together with a hand blender. Extra dressing can be stored in an airtight container in the refrigerator.

B.C. Tree Fruits Ambrosia Apple and Pumpkin Soup
This naturally delicious dish takes the goodness of apples and turns them into a silky, healthy soup.

Serves 4

Ingredients:
2 lbs pumpkin, peeled and seeded, in 1 inch cubes (butternut squash works well also)
1 lb B.C. Tree Fruits Ambrosia apples, peeled, cored and chopped
1 large carrot, peeled and chopped
1 large stalk of celery, chopped
1 onion, diced
3 cloves garlic, chopped
1 cup apple juice (or white wine, optional)
2 litres chicken stock (vegetable stock can be substituted and is slightly healthier)
¼ cup light olive oil
1 cup whole milk
Salt and pepper

Directions:
1. In a large pot over medium heat, sauté the onions and garlic in olive oil for 10 minutes.
2. Add the pumpkin, carrots and the celery. Cook for a further 10 minutes.
These first 2 steps are very important to building flavor by slowly cooking and caramelizing the onions, garlic, carrots and pumpkin.
3. After the pumpkin has started to break down around the edges of the cubes, add the Ambrosia apples, apple juice and then the stock. Cook for 20 minutes.
4. Add the milk and cook for another 5 minutes.
5. Puree in a blender until smooth. Season with salt and pepper.
6. To garnish, chop some fresh herbs, drizzle with more olive oil or freshly grated Ambrosia apples.
7. Serve the soup in individual bowls or family-style in a big soup pot or tureen.
Make sure there is some crusty sourdough or a warm corn bread around!

These recipes were developed by Chef Ned Bell, a strong supporter of B.C. Tree Fruits and its extended family of 800 Okanagan growers. Bell was born in the Okanagan Valley and is co-owner and Corporate Chef of the Kelowna lakeside favourite, Cabana Bar and Grille. Bell is also putting his stamp on Vancouver cuisine, first in re-opening the kitchen at the just launched historic Waldorf Hotel in East Vancouver and soon as the Head Chef at the Rosewood Hotel Georgia set to open next spring.

Breakfast Items

Pancakes
with Caramelized Quince, Honey and Cinnamon Whipped Cream

Huevos Rancheros
with Black Beans and Avocado over corn tortillas with a warm tomato-jalapeno salsa

Poached Eggs, Crispy Serrano Ham, Manchego, Avocado and Tomato Salad

Tortilla de Patata with Pico de Gallo and House Salad

Afternoon Drinks

Chelada
Pacifico Beer, Lime juice, salt rim glass

Mimosa
Fresh Squeezed Orange Juice and Sparkling Wine

Sangria
Red Wine, Cointreau, orange juice, lemon juice and soda water

Paloma
Jimador White Tequila, Grapefuit Juice, Soda and a pinch of Sea Salt

Waldorf Mango Daiquiri
Fresh Mango, Flor de Cana Rum, lime juice and maraschino liqueur

We will also be serving many of the items off of our lunch menu.