Tag Archives: Ned Bell

Ned Bell named Head Chef at Rosewood Hotel Georgia

Acclaimed chef to lead hotel dining at Vancouver’s most historic hotel

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

B.C. TREE FRUITS APPLES

THE SUPERFRUIT THAT’S ALREADY IN YOUR FRIDGE!
Studies show that apples are high in antioxidants and promote weight loss

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.

Brunch at the Waldorf

First Brunch this weekend! Here is a sneak peak at what is on the Menu:

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.

Osoyoos Celebrity Chefs and BC Top Winemaker’s at OCWF

Saturday, June 12, 2010 at the Osoyoos Celebrity Wine Festival A first-of-its-kind showdown between Celebrity Chefs and BC’s top winemakers.

The Osoyoos Celebrity Wine Auction features an innovative food & wine pairing format that has never been seen before. It is called “Duelling Chefs vs. Duelling Winemakers”.  Eight of the top Winemakers in B.C. will be serving wine and providing commentary on cuisine prepared by four top Celebrity Chefs. All this great food and wine will be topped off by a live performance by Steven Page, formerly of the Bare Naked Ladies. Proceeds to the benefit of Children’s Charities. The Osoyoos Celebrity Wine Auction takes place on Saturday, June 12, 7 pm to 11 pm at Spirit Ridge Resort.

Confirmed Celebrities
Jason Priestley, “Beverly Hills 90210”. “Hollywood & Vines”
Lou Diamond Phillips, “La Bamba”.
Bruce Greenwood, “Star Trek” “National Treasure” “Double indemnity”
Dean Cain, “Superman”
Cameron Daddo, “24”, “Pirate Master”

Confirmed Celebrity Chefs
Chef Ned Bell, “The Food Network”
Chef  Rob Rainford, “License to Grill”
Chef Michael Lyon, “Chef’s Off” and “Canadian Champion of Gold Medal Plates”
Chef Jeremy Luypen, “Passatempo”

Confirmed Celebrity Winemakers
Graham Pierce, Black Hills Estate Winery
Pascal Madevon, Osoyoos Larose
Daniel Bontorin, Le Vieux Pin
Brooke Blair, Jackson-Triggs Estate Winery
Sandor Mayer, Iniskillin
Steve Wyse, Young & Wyse
Gavin Miller, Painted Rock
Jason Fraser, Thornhaven

More info and tickets
 

Cook with BC’s Best Chef’s at Cookworks

If you’re quick, you may just be able to take some of BC’ s Chef’s tips home.  A series of cooking classes with a collection of BC’s best known chefs leads off with Ned Bell on March 25.

It’s a great opportunity for foodies and aspiring chefs to get up close and personal with some local talent. Spaces are still available.

The classes are located at the new Western Living Test Kitchen at Cookworks at 1548 West Broadway.  Each class is $89 and run from 6:30pm to 8:30pm on the dates below.

More details and an option to book online are here: http://www.cookworks.ca/qs/page/13121/5496/66

March 22 – Ned Bell – Best of the Okanagan—B.C. food and wine are a perfect match.

April 12 – Angus An – Simple techniques for cooking delicious Thai food at home.

June 7 – Quang Dang – “Spot Prawn Festival: B.C.’s celebrity prawn.”

June 5 – Neil Taylor – “Cooking Italian: Pasta and rare Italian wines.”

July 19 – Murray Bancroft – “Playing the Market: Cooking with ingredients from Vancouver’s Farmers Markets.”

*  Vikram Vij’s May 3 class is sold out

Mission Hill Family Estate to host BC’s Premier Celebrity Chefs

vancooksOkanagan Book Launch & Charity Dinner: Chefs’ Table Society, Vancouver Cooks 2

Forget what you’ve heard about too many cooks in the kitchen, Mission Hill Family Estate will host the official launch of the Chefs’ Table Society of British Columbia cookbook, Vancouver Cooks 2, with an exclusive reception and five-course dinner, October 9. Sharing the evening’s spotlight with Mission Hill’s Winery Chef Matthew Batey are four of British Columbia’s premier chefs, including: Pino Posteraro of Cioppino’s Mediterranean Grill, Vikram Vij of Vij’s and Rangoli, Ned Bell of Cabana Bar and Grille, and Rob Feenie of Cactus Club Restaurants.

A reception in the Wine Shop will kick off the festivities, with an optional tour for guests of the underground Barrel Cellar. A sumptuous five-course wine and food pairing will follow in Mission Hill’s Chagall Room, named for the exquisite tapestry by Russian-born painter Marc Chagall that adorns the room – one of only 29 Chagall tapestries ever made.

Guests will enjoy a culinary homage to British Columbia with delicious selections prepared by the all-star chef line-up. The menu features cookbook-inspired dishes by the chefs paired with Mission Hill’s premium wines a sampling includes fennel marinated sablefish with Reserve Riesling, seared Qualicum scallops and squash ravioli with Perpetua, and south Okanagan Valley venison with Quatrain.

Completing the evening will be a special take-home gift — each guest will receive a copy of the Chefs’ Table Society cookbook, Vancouver Cooks 2 with the authors available for personalized book signings.

Later this autumn, Mission Hill will also be offering a special Chefs Table Society culinary workshop at the winery based on recipes from the new cookbook.

Details:
Chefs’ Table Society Book Launch
Reception and Dinner
Mission Hill Family Estate, Chagall Room

Date: Friday, October 9, 2009
Time: 6:30 – 11:00 pm
Cost: $175 plus taxes (per person)

About The Chefs’ Table Society of British Columbia
The Chefs’ Table Society of British Columbia is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture its chefs, producers and the local food industry, all the while promoting standards of excellence with the aim of enhancing the reputation of regional cuisine.

About Vancouver Cooks 2
A second helping of recipes celebrating the BC food scene, served up by 70 well-known and emerging chefs. Five years after Vancouver Cooks, which sold more than 13,000 copies, the Chefs’ Table Society returns with over 100 new recipes from 70 chefs around Vancouver, Victoria and the Okanagan. Divided into four sections-local food, international flavours, emerging talents and pioneering chefs-Vancouver Cooks 2 celebrates the key elements that have forged Vancouver’s unique culinary culture and made the city a world-class dining destination. We also see the industry behind the scenes, understanding its heritage and the innovative strides Vancouver chefs are taking.

Written for the home cook, Vancouver Cooks 2 pairs more than 50 full-colour photographs with the mouthwatering recipes, each with wine notes. Royalties from the sale of this book go to the Chefs’ Table Scholarship and Bursary Fund.

About Mission Hill Family Estate
About Mission Hill Family Estate Mission Hill Family Estate is world renowned for its award-winning wines, stunning setting and architecture, and its Cuisine de Terroir-based Terrace Restaurant. Honoured as one of the Top Five Winery Restaurants globally, the restaurant and epicurean program is led by Chef Matthew Batey. The winery’s vineyards are located in five distinct growing regions of British Columbia’s Okanagan Valley. Reflective of the origin and unique character of the Valley and of the careful ‘pruning to bottle’ program, Oculus, our signature Bordeaux-inspired wine, represents the pinnacle in premium winemaking. Proprietor Anthony von Mandl and winemaker John Simes produce elegant internationally acclaimed wines with New World flavours and Old World refinement from this incomparable lakeside mountaintop winery. Visit missionhillwinery.com for more information.

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15th Okanagan Spring Wine Festival Marks the Official Arrival of Spring

Wine enthusiasts and weather forecasters agree that Spring is definitely arriving this weekend due to the launch of the 15th Okanagan Spring Wine Festival presented by Valley First Credit Union. With the prediction of sunny skies and temperatures in the low 20’s, the 92 member wineries of the Okanagan Wine Festivals Society are expecting strong turnouts for the over 80 wine and food events during the 10 day Spring Wine Festival.
Daniel Bibby, General Manager, The Delta Grand Okanagan Resort, stated today “The Delta Grand Okanagan Resort is ecstatic at being given the opportunity to showcase our resort hotel as the host of the very popular WestJet Wine Tastings on Friday May 1 and Saturday May 2. The demand is so strong that advance tickets sales are the highest they have been ever. With increased capacity that we can offer, we are expecting to see 700 -750 people both nights enjoying premium wines, music and an on-site wine store for all wineries which is a first for this event.” Ticket prices for the WestJet Wine Tastings are $55 available online through www.ticketmaster.ca or by phone at 250-860-1470. Your ticket also includes a free taxi ride home courtesy of the BC Liquor Stores and Johnston Meier Insurance.

Terasen Gas Gourmet and Grapes Gala At Cabana Bar & Grille Near Sell Out!
Ned Bell, Executive Chef at Cabana Bar & Grille is pleased to announce that ticket sales are hot for the newest food and wine event in the Okanagan. “We are expecting a sell out crowd of 250 patrons this Sunday night May 3. If you have not purchased your ticket to the event that everyone will be talking about all summer, I encourage you to call Ticketmaster at 250-860-1470 or go online to www.ticketmaster.ca. I am looking forward to taking on celebrated Vancouver Chef David Hawksworth in an Iron Chef, Okanagan Throwdown black box challenge.” The Terasen Gas Gourmet and Grapes Gala will be held Sunday evening May 3 at the Cabana Bar & Grille starting at 6pm. Tickets are $79 and will feature the following culinary talents and wineries: Blasted Church Winery and the Wild Apple Restaurant & Lounge; Laughing Stock Vineyards and Cabana Bar & Grille; Summerhill Sunset Bistro and Summerhill Pyramid Winery; Quails Gate Estate Winery and Quails Gate Old Vines Restaurant; Tantalus Vineyards and the Dairy Farmers of Canada; Ex Nihilo Winery and the Hotel Eldorado Dining Room.
For more information on the 15th Okanagan Spring Wine Festival presented by Valley First Credit Union, visit www.TheWineFestivals.com or from your mobile device at www.owfs.mobi or call 250-861-6654. Complimentary events guides are available at wineries, chambers of commerce, Valley First Credit Union branches, Tourism BC Visitor Information Centres or BC Liquor Stores in the Okanagan.

Okanagan Wine Festivals
250.861.6654
info@thewinefestivals.com

Cabana awarde silver in Best OK at Van Mag Awards

Cabana Bar and Grille was awarded second place in the Best Okanagan Restaurant category in the prestigious Vancouver Magazine Restaurant Awards yesterday. Just shy of its first year in business, Cabana Grille proves to be a key player in this growing culinary destination.”We are absolutely thrilled!” says co-owner and operating partner Jay Blackford. “Vancouver’s food media and restaurant industry professionals are an important and influential group. Recognition at this level means a lot to Cabana and our staff, customers, suppliers and local producers.”
Cabana Grille opened its doors in June 2008 to a bustling summer crowd – with a full patio, lounge and dining room that together seat 300 guests. With a mandate of “globally-inspired and locally created” Cabana Grille presents both sophisticated flavours and family-friendly fare that are healthy, fresh and focused on the incredible array and quality of local ingredients available nearby.

“We are proud to bring the best of the Okanagan’s fresh ingredients to Kelowna’s locals and visitors,” says Executive Chef and co-owner Ned Bell. “The Okanagan is a vibrant region with many opportunities to support talented and passionate culinary businesses from Osoyoos to Vernon that combine to create unparalleled dining experiences for our customers. From farmers to winemakers to producers of artisanal products there is so much to celebrate and we thank Vancouver Magazine for recognizing our efforts.”

Cabana Grille is gearing up for a busy Okanagan summer and is kicking things off with some exciting events including a Brewmasters’ Gourmet Dinner with Tree Brewing Company on April 29, Terasen Gas’ signature Spring Okanagan Wine Festival Gala – Gourmet and Grapes on May 3 – featuring an Iron Chef style showdown between Ned Bell and celebrity chef David Hawksworth, and the launch of a brand new spring menu on Monday, May 11.

With a premier position on Lakeshore Road just steps from stunning Okanagan Lake, Cabana Grille is a globally inspired, locally created upscale eatery owned and operated by three local restaurateurs, Jay Blackford, Michael Borg and Ned Bell. The restaurant blends a casual, relaxed atmosphere with exceptional food and drink led by Executive Chef Ned Bell who honed his culinary prowess at renowned restaurants across Canada including Lumiere, Accolade, Senses, Murrieta’s, Redwater Grille and Vintage Steakhouse. Bell was a regular on Food Network Canada’s “Cook Like a Chef” and currently films “It’s Just Food” for CTV. Focusing on fresh, local produce cooked in innovative ways for a wide range of tastes and budgets, Cabana Grille is well on its way to becoming a local favourite and buzz-worthy hot spot.

3799 Lakeshore Road
Kelowna, BC V1W 3K5
Tel: 250.763.1955
info@cabanagrille.com
www.cabanagrille.com