Tag Archives: Raincity Grill

St. Patrick’s Day Tastes Around Vancouver

pot of goldSaint Patrick’s Day was traditionally a religious holiday, a celebration of the arrival of Christianity in Ireland, honouring Saint Patrick. Gradually it morphed into a feast day, coinciding with the lifting of the Lenten restrictions and involving indulgent eats and the drinking of alcohol, which are restricted during Lent. These days, anything goes and although it’s not a public holiday in Vancouver, residents with and without Irish blood take the occasion seriously enough and use it as an excuse to wear green, overindulge and generally misbehave. While plenty of amateurs still think green beer is the only way to go (just say no), be a pro and do something more real this March 17.

 

Shepherds Pie

Gramercy Grill

Over on the west side the at Arbutus and 11th, The Gramercy Grill is offering up a St. Patrick’s Day Menu from Friday March 15-Sunday March 17 with items such as their minted green pea and smoked ham soup, shepherds pie, Guinness lamb stew with soda bread and braised corn beef.  Brunch here could be poached green eggs benedict with spinach and ham or Kilkenny battered fish & chips and there’s whisky and beer specials such as the local favourite Howe Sound Oatmeal stout brewed right in Squamish.

2685 Arbutus Street, Vancouver

IMG_1805

Palki’s Restaurant Commercial Drive

Think the Indian and the Irish don’t mix?  Think again.  At Palkis they are frying up beer-battered pakoras and have beer and pakora specials and have beer on tap for $3.75 a pint.  Need some green?  Try their spinach panneer.  They’ll also be playing the band Delhi to Dublin playing in the background and are also serving a Delhi to Dublin Cocktail (Irish Whiskey, Mint, Lime & Sugar) for $5.

1130 Commercial Drive, Vancouver

bread

Mix The Bakery

If you’re looking for something sweet for a St. Patrick’s Day treat, check out Mix The Bakery on West 10th towards UBC.  They’ve just revamped their menu to include all sorts of lovely sandwiches, but for the weekend their specials are the highly decorative and gift-worthy pot of gold cupcakes pictured above as well as the green tea and hazelnut opera cake and a raisin-filled Irish soda bread which is perfect with their house-made preserves.

4430 West 10th Avenue, Vancouver

corned beef

Irish Heather

In Gastown the Irish Heather is the place to go for all things St. Patty’s Day as they’ve got room at the Heather’s main bar or in the back at the Shebeen Whisky Bar and are serving up classic Irish dishes such as House-Made Corned Beef & Cabbage and Bread Pudding with a local nod as it’s studded with Okanagan fruit.  They’ve also got the Long Table Series with 5 different seatings at their communal table and are serving up a 2 course meal with an Irish lager for $40.  On March 16 the Heather has a Jameson Whiskey Supper.  Why not celebrate St. Patrick’s eve?

eggs-benny-1

Raincity Grill

When you think of food for Saint Patrick’s Day, corned beef and cabbage come to mind, but at the health-focused Raincity Grill, Chef  Nicolas Hipperson will celebrate with ingredients from BC’s backyard, with nods to Irish flavours. Try Green Eggs and Ham, a dish of scrambled eggs with pork, toast and herbed potatoes, Green Fish n’Chips with house-made tartar, Irish stew with lamb cheeks, potatoes, leeks and fresh herbs, and Smoked Salmon Brioche with poached eggs, hollandaise and green salad. A two-course tasting menu is available both Saturday March 16 and Sunday March 17.

1193 Denman St., Vancouver

Green Brunch — St. Patrick’s Day at Raincity

GET SERIOUSLY GREEN AT RAINCITY GRILL THIS ST. PATRICK’S DAY
Celebrate the Luck of the Irish with a $20 Brunch Menu

Looking to go green this St. Patrick’s Day? Executive Chef Robert Clark and Chef Jennifer Peters have created a March 17th brunch menu that highlights small lot farms, local purveyors, and ingredients from BC’s very own backyard with just a touch of Irish flavour and of course, a little colour.

The two-course menu offers guests the option of dishes like “Green Eggs and Ham”, which includes green scrambled eggs, ‘sloping hills pork, toast, and herbed potatoes; a delicious crab omelet with watercress salad; Bubble & Squeak Hash, which features poached eggs topped with a creamy hollandaise sauce; Irish stew prepared with lamb cheeks, potatoes, leeks, and fresh herbs; a Smoked Salmon Brioche made with poached eggs, hollandaise sauce, and green salad; or Green Fish n’ Chips with a house-made tartar sauce. The St.Patrick’s Day brunch is $20 per person and available on Saturday, March 17th and Sunday, March 18th.

Raincity Grill is open for Brunch on Saturdays and Sundays from 10:00am – 2:30pm. Reservations can be made by phoning the restaurant directly at 604.685.7337. For more information visit http://www.raincitygrill.com.

ABOUT RAINCITY GRILL
Since 1992, Raincity Grill has defined Pacific Northwest cuisine, showcasing the unique ingredients of our local waters and small-lot farms year round. Home of Canada’s premiere restaurant 100-Mile Menu and an award-winning Pacific Northwest wine list, Raincity Grill is dedicated to the bounty of our backyard.


Recommended #Dineout at Raincity Grill – On Until Feb. 12

With another week left for the official Dine Out Vancouver (on until February 5), there’s still time to book a few restaurants for the $18, $28 and $38 three-course menus.  Over at Raincity Grill Chef Jennifer Peters is cooking up the Dine Out menu at $38 until February 12, giving you another week to enjoy her special take on eating local.

Raincity is situated downtown in English Bay with window views to the beach.  The room is cozy and is divided into several subsections, each with a different feel.  Along with Peters kitchen skills, manager Terry Hayashi and sommelier Kyle Garlan-Close keep the front of the house under control.  Garlan-Close is responsible for the well-thought out wine list, which is Pacific-Northwest focused with many of the wines sourced from boutique BC wineries and rare enough that you won’t likely taste elsewhere.

We tested out the Dine Out menu along with a few substitutions and were once again impressed with this restaurant, able to deliver even during this rather busy time.

Fresh Baked Rolls Raincity Grill

The bread at Raincity Grill is freshly baked and comes with unsalted butter along with some salt for those who require. It’s details such as this that keep patrons coming back.

Endive and Beet Salad

ENDIVE SALAD  shaved apples, walnuts, fennel, roast apple vinaigrette

‘THIESSENS’ DUCK PARFAIT  pear jelly, brioche toast

The Dineout choices include an ENDIVE SALAD with shaved apples, walnuts, fennel, apple cider vinaigrette, ‘THIESSENS’ DUCK PARFAIT with pear jelly, and brioche toast, or ‘NORTH ARM FARM’ SQUASH SOUP with toasted pumpkin seeds and herb creme fraiche.  We also sampled the BEETROOT SALAD,  with ‘north arm farm’ beets, farmhouse goat cheese cannelloni, and hazelnut crumb.  Peters has a knack for sourcing local produce and fancying it up, without loosing the core flavours of the feature ingredient.  The details are never missed; for the duck parfait, time was taken to dress and serve a side of tossed watercress and arugula salad, and the pear jelly was made from not one, but two different types of pears, and cut into small multi-coloured cubes. On the beet salad Peters poached a romaine lettuce leaf and carefully wrap it around Agassiz goat cheese, and all plates come out looking like pieces of colourful art.

Panko Encrusted Chef's Creek Oyster

A Chef’s Creek Oyster, breaded and fried made a surprise, and welcome appearance.

HONEY & HORSERADISH GLAZED PORK  pomme puree, red cabbage, carrots & parsnips, pork jus gras

For mains, WILD BC SALMON with organic green lentils, smoked bacon, braised celery & chard, HONEY & HORSERADISH GLAZED PORK with pomme puree, red cabbage, carrots & parsnips, pork jus gras (pictured above), or PEMBERTON MEADOWS BRAISED BEEF with onion brulee, glazed beets, potato rosti are options. My dining companion adored her pork, the pork belly was an added touch.

ECO-TAGGED LINE CAUGHT LING COD, side stripe shrimp, leeks, fennel & watercress risotto,  roasted music garlic & herb butter

One of my favourite fish is ling cod and I couldn’t resist the ECO-TAGGED LINE CAUGHT LING COD, side stripe shrimp, leeks, fennel & watercress risotto, roasted music garlic & herb butter.  The risotto was rich and creamy with the flavour of the fennel, garlic and herbs just noticeable enough with the tender fish sitting atop and almost melting into the dish.  This worked well with the Cedar Creek Pinot Noir, proving once again, fish doesn’t always require a white wine.Farmhouse Cheese - Alpine Gold, Framhouse Brie, Castle Blue

Macaron, Ice Cream, Biscuits, Choc Hazelnuts and Carmel Swirl

CRANBERRY WHITE CHOCOLATE SEMIFREDDO with blueberry compote or WALNUT CAKE poached pear, mascarpone mousse, carrot & pear sorbet are the Dine Out dessert options, but we tried something a bit different,  Macarons, Ice Cream, Biscuits, Choc Hazelnuts and a Caramel Swirl and a local cheese plate along with Sumac Ridge Pipe and Inniskilin Ice Wine

The wine pairings work well, but there’s also a many others by the glass should you with to try something different.  Our wines are listed below.

2007 Blue Mountain Brut Rose
2009 Dunham and Froese Pinot blanc
2010 La Frenz Rattlesnake Vineyard Sauvignon Blanc
2008 Cedar Creek Pinot Noir
2009 Charles Smith ‘Boom Boom’ Syrah
2006 Sumac Ridge Pipe
2007 Inniskilin Ice Wine

RAINCITY GRILL TURNING LOCALS INTO LOCAVORES THIS DINE OUT

$38 menu features small lot farms and local purveyors

Raincity Grill is offering patrons a chance to experience local dining at its best during Vancouver’s Dine Out event, from January 20th to February 5th. Executive Chef Robert Clark and Chef Jennifer Peters have created a three-course menu that highlights small lot farms, local purveyors and ingredients from BC’s very own backyard.

To start, choose between a fresh endive salad with shaved apples or Thiessens duck liver parfait with pear jelly and brioche toast. Second course is the option of wild BC Salmon with organic green lentils, braised celery and chard; or honey and horseradish glazed pork with pomme puree, savoy cabbage, carrots and turnips; or North Arm Farm risotto with roast sunchokes, soffritto, and parmesan. To finish, diners will be tempted by cranberry white chocolate semifreddo or hazelnut cake. Please see below for the full Dine Out menu for 2012.

For those who’d like to explore BC wine pairings, the set menu offers suggestions for each course with full wine pairings available at a price of $26. Sides and additions – such as local sustainable caviar and side-striped shrimp – will also be on offer for those feeling a little adventurous.

Reservations for Dine Out are now being accepted via phone at 604.685.7337 or via OpenTable. Raincity Grill is open for dinner from 5pm daily. For more information visit www.raincitygrill.com.

ABOUT RAINCITY GRILL
Since 1992, Raincity Grill has defined Pacific Northwest cuisine, showcasing the unique ingredients of our local waters and small-lot farms year round. Home of Canada’s premiere restaurant 100-Mile Menu and an award-winning Pacific Northwest wine list, Raincity Grill is dedicated to the bounty of our backyard.

First Course

ENDIVE SALAD

shaved apples, walnuts, fennel, apple cider vinaigrette

wine pairing: Jackson Triggs Sauvignon Blanc

 ‘THIESSENS’ DUCK LIVER PARFAIT

pear jelly, brioche toast

wine pairing: See Ya Later Riesling

Smoked Salmon Pate add 2 –

watercress, shallots, capers, brioche

Vancouver Island Manila Clams add 3 –

white wine broth, celery & chard

Second Course

WILD BC SALMON

organic green lentils, braised celery, chard

(add double smoked bacon 2 –)

(add  local sustainable caviar add 7 –)

wine pairing: Nk’Mip Pinot Noir

HONEY & HORSERADISH GLAZED PORK

pomme puree, savoy cabbage, carrots & turnips, pork jus gras

wine pairing: Sumac Ridge Merlot

‘NORTH ARM FARM’ RISOTTO

roast sunchokes, soffritto, and parmesan

(with side stripe shrimp add 4 -)

wine pairing: Inniskillin Chardonnay

Eco-tagged Ling Cod add 3 –

side stripe shrimp risotto, fennel & watercress

8 oz Beef Ribeye add 7 –

potato rosti, onion brulee, port jus

Sides

Frites 5 –

Mushrooms 8 –

Cheese Course add 8.50

‘Farmhouse Cheese’ – choice of cheddar, caerphilly, or country blue

Third Course

CRANBERRY WHITE CHOCOLATE SEMIFREDDO

blueberry compote

wine pairing: Sumac Ridge Brut Rose

HAZELNUT CAKE

poached pear, marsala sabayon

wine pairing: Sumac Ridge ‘Pipe’

Chocolate Ganache Tart add 3 –

caramel sauce, chantilly, hazelnut macaroons

The Kambolis Restaurant Group wants to welcome 2011 with you

After years of bands, fireworks and bells and whistles, they’ve decided to embrace quiet simplicity. C, Raincity Grill and Nu will be offering our a la carte menu, at regular prices. Come early or come late for a sophisticated meal built with ingredients that are foraged, farmed and fished close to home. C has the freshest seafood in British Columbia, right on False Creek, and Raincity Grill serves Pacific Northwest cuisine, at a dignified distance from the action at English Bay. And our youngest property, Nu, now features a reimagined menu that puts a clean and delicate spin on Greek cuisine.     

On New Year’s Day, both Nu and Raincity will be serving Polar Bear Brunch. Pad your stomach with sustenance before diving into the icy waters of English Bay, or visit after a quick towel-dry. At Raincity, polar bears are welcome to lumber over for a cup of free apple cider from the patio. (Shots of liquid courage will be a little extra). At Nu, songstress Melody Diachun will be singing sweet jazz favourites. 

C may not have brunch but it will serving dinner, prepared by our new chef de cuisine Lee Humphries. A fresh new year begins over pristine seafood and reviving wine. Perfect.

As the year teeters into the next, we hope you’ll think of the Kambolis Group when making your plans with your friends and family. And, of course… Happy New Year. 

Blue Mountain and Friends: A Feast for the Senses

Join us on Monday, January 17, 2011 for an evening celebrating the premium wines of BC’s Blue Mountain Vineyard and Cellars.  The event will be grazing style which will allow guests to wander the room sampling wines paired with cuisine from twelve of British Columbia’s top restaurants.

The following is a list of the twelve restaurants that will participate in this stellar evening: Cin Cin, C Restaurant, DB Bistro Moderne, Hart House Restaurant, Lift Bar & Grill, O’Doul’s Restaurant & Bar, Provence Marinaside, Raincity Grill, The Shore Club, The Vancouver Club, The Pointe Restaurant at Wickaninnish Inn and Yew Restaurant+ Bar

These restaurants will be matched with the following twelve Blue Mountain Vineyard and Cellars wines: Brut NV, 2006 Rosé Brut,2009 Pinot Blanc, 2009 Chardonnay, 2008 Reserve Chardonnay, 2009 Sauvignon Blanc, 2009 Pinot Gris, 2008 Reserve Pinot Gris, 2009 Gamay Noir, 2009 Pinot Noir, 2008 Reserve Pinot Noir and 2007 Reserve Pinot Noir served in Magnum.

Many of the wines being served at this event have not yet been released by the winery and will be the first opportunity for guests to sample them.

Blue Mountain Vineyard and Cellars is a family-owned winery in BC’s Okanagan Valley and is distinctive among Canadian wineries in that all its wines are produced exclusively from grapes grown on the estate’s vineyards.  Ian Mavety purchased the land which is now Blue Mountain Vineyard in 1971.  Current owners Ian, Jane, Matt, and Christie Mavety continue to work to realize the potential of the region, utilizing sustainable farming methods and winemaking practices.  Celebrating the 20th anniversary of its first vintage this year, Blue Mountain continues to offer complex and cellar-worthy varietal wines.

Proceeds from the event will support the charitable work of the British Columbia Hospitality Foundation (BCHF), which offers scholarships to students enrolled in Hospitality programs and financial assistance to those employed in food, beverage and hospitality professions when facing financial hardship due to critical medical needs.

The event will be held at Vancouver’s prestigious Four Seasons Hotel, which is conveniently located close to the Pacific Centre SkyTrain station and Canada Line.
Monday, January 17, 2011
6:30-9:00pm
Four Seasons Hotel Vancouver
791 West Georgia Street
$90 plus tax

Fifth Annual Operation Cookies for Kids Fundraiser Underway at Vista D’oro Farms and Winery

Vista D’oro Farms is taking orders for cookie tins – Operation Cookies for Kids, a fundraiser for BC Children’s Hospital.

This is the fifth year Vista D’oro Farms has organised this fundraiser where 100% of the proceeds go to BC Children’s Hospital.  Last year the event raised $10,000, bringing the total raised to over $40,000. 

Vista D’oro Farms calls on Santa’s Baker Elves, otherwise known as Lower Mainland Chefs & Bakers, to bake cookies to fill the Cookie tins.  The red tins also include a jar of Vista D’oro Artisanal Preserves.   So far, this years’ elves include:  Au Petit Chavignol, Beyond Restaurant, Chef Ann Kirsebom, Culinary Capers, Krause Berry Farms, Northwest Culinary Academy of Vancouver, O’Doul’s Restaurant & Bar, Pane e Formaggio, Pastry Training Centre of Vancouver, Pourhouse Restaurant, Raincity Grill, and the Pacific Institute of Culinary Arts, who are also donating time and space to help assemble the tins this year.

Vista D’oro Farms will take orders for the cookie tins with a minimum donation of $50 per tin. There is a limited number of tins available and 100% of all proceeds go to BC Children’s Hospital, supporting their oncology program and contributing towards state of the art equipment. 

“At Christmas time especially, we are reminded how fortunate we are” says Lee Murphy, Owner & President of Vista D’oro Farms, “we need to remember the many children and their families who celebrate their Christmas in hospitals.” 

Cookie tins can be ordered through Vista D’oro Farms at 604-514-3539 or email info@vistadoro.com and are available for pick up after December 9, 2010 at the farm or at Pacific Institute of Culinary Arts @ Granville Island.

Vista D’oro Farms and Winery is located in Langley BC. Owned by Lee and Patrick Murphy, Vista D’oro Farms and Winery is culinary agritourism destination on 10 acres overlooking Campbell Valley Park and Golden Ears Mountain Range.  The farm grows heirloom tomatoes, heritage orchard fruits, culinary herbs and several grape varieties, all of which go into their line of artisanal preserves and old world style wines. 

Contact:  Lee Murphy, Vista D’oro Farms and Winery

Tel:  604-514-3539
www.vistadoro.com
info@vistadoro.com

West End Car Free Festival’s Recipe Challenge

CLARK vs. KAMBOLIS

Stop by Raincity Grill on Father’s Day – Sunday, June 20 during the West End Car-Free Festival as Executive Chef Robert Clark takes over the restaurant’s Denman Street sidewalk to serve up a street-friendly menu. Watch over Raincity’s grill as two recipes battle it out. First up are Chef Clark’s chili cheese dogs, second to bat is a secret souvlaki, Greek family recipe from owner Harry Kambolis. It’s the only day of the year you’ll be able to tuck into these playful meals, $6.50 each, at the famously fine-dining restaurant. “The winning dish will somehow factor into future plans,” hints Kambolis.

WHO: Raincity Grill

WHAT: Chili cheese dogs and Greek souvlaki at the West End Car-Free Festival

WHEN: Sunday, June 20, 2010 – 12-6 p.m.

WHERE: 1193 Denman Street, Vancouver, B.C.

Raincity Grill – located in the heart of English Bay at 1193 Denman Street – serves the best farm to table cuisine, capturing the essence of Vancouver in food, wine and atmosphere. For more information about the restaurant or to book a reservation, please visit www.raincitygrill.com or call 604-685-7337.

About the West End Car-Free Festival: The third annual West End Car-Free Festival takes place Sunday, June 20, 2010 from 12-6 p.m. on Denman Street between Robson and Davie. Community members are invited to take part in a day of car-free celebration promoting local businesses and artists within the neighbourhood. www.wecarfree.com

Raincity Grill, C Restaurant and nu restaurant + lounge go raw for Earth Hour™

In commemoration of Earth Hour™, Raincity Grill, C Restaurant and nu restaurant + lounge will shut off more than just the lights on Saturday, March 27th. The chefs at all three restaurants will be promoting raw food menus in order to take the event, one of the world’s biggest climate change initiatives, an environmental step further.

The menus created will consume far less energy than normal restaurant fare based on the cooking techniques. C’s Chef de Cuisine Quang Dang defines raw food as, “A diet based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans and for us seafood.  By not heating food above 47 degrees Celsius the enzymes can better assist in digestion and absorption. Most cooking techniques diminish the nutritional value and of food as well as burn energy in the process.”

The Kambolis Group has pledged to run the menus from Saturday, March 20th through to Sunday, March 28th 2010 in order to promote climate change initiatives. Look forward to Items like C’s Keta Salmon Carpaccio – grapefruit, compressed cucumbers, tarragon paste and Portabello Mushroom Pave – Oyama Shinken Speck, Salt Spring Island Goat Cheese, Stoney paradise raisin vinaigrette, nu restaurant + lounge’s Beef Tartare – julienne of salad and gazpacho and Raincity Grill’s Hazelnut Mousse.

This marks The Kambolis Group Restaurants’ third consecutive year of participating in Earth Hour™. In 2008 Harry Kambolis’ three dining hotspots were the first independently owned group of restaurants in Vancouver to participate in Earth Hour, flipping the switch not only in the dining rooms but also in the kitchens, where his talented brigade prepared meals by candlelight.  

Last year Toronto beat out Vancouver on the energy change scale, boasting a 15 per cent reduction versus Vancouver’s 1.2 percent. Kambolis Group owner, Harry Kambolis wants to see Vancouver break the barrier this year and is encouraging people, especially his chefs, to take part in whatever way they can.

For more information, or to make your Earth Hour reservation please contact:

C Restaurant 604-661-1164 | Raincity Grill 604-685-7337 | nu restaurant + lounge 604-646-4668

A new face joins Raincity Grill’s local, sustainable mission.

Restaurant owner, Harry Kambolis and Executive Chef, Robert Clark, recently named Jennifer Peters as their new Chef de Cuisine. And as per usual they found a gem no further than 100 Miles away.

Peters began her career at La Belle Auberge as an apprentice under the local great, Bruno Marti. Following La Belle Auberge, Peters set her sights on the UK. She completed stints at Mosimann’s private dining room and Sir Terence Conran’s Almeida before moving back to Canada.

Her passion for the industry continued to build as she spent tme honing her skills at both Diva a the Met under Executive Chef hris Mills and The Pear Tree longside Chef Scott Jaeger.

Growing up in the Fraser Valley mans that Peters calls Vancouver “home”. She is keen to return to the bounty and quality of local products as well as to the challenge of a burgeoning culinary scene.

Raincity Grill is pleased to have talent of Jennifer’s caliber in their kitchen. Look for Jennifer in the restaurant and on past episodes of of the Food Network’s 100 Mile Diet.

Up to the minute information on Jennifer or the menu at Raincity Grill follow us on twitter http://twitter.com/raincitygrill