Join us on November the 15th for an evening highlighting the joys of these two beautiful countries. The team at Salt welcomes you to the Cellar Series where we will pair Spanish cheeses to Spanish wine and Italian charcuterie to Italian wine, complete with matching condiments, as well as fresh bread and crackers from our own Penn Bakery…a truly unique experience for all! Please click on the link to book your seat.

MONDAY SEPTEMBER 12TH, 2011 7:00 PM – $40

 

Much like the seven winemaking generations that have preceded them, The Schales family and 8th Generation are truly a “family winery”. The family’s winemaking heritage dates back to 1783 in the small Rheinhessen Village of Dalsheim, Germany. There is no doubt they bring this rich history and winemaking knowledge to every bottle they produce. Fueled by an entrepreneurial spirit and a desire to make their own statement in the wine world, the Schales emigrated to British Columbia in 2003. They immediately set their sights on a unique vineyard on Rolling Hills Road in Okanagan Falls. This vineyard had the perfect attributes for growing wine varietals that the family treasured: Riesling, Merlot, Chardonnay, and Pinot Gris.

In 2007 8th Generation acquired an additional vineyard property in Summerland. This enabled them to expand their vineyards and focus on red varietals such as Pinot Noir, Pinot Meunier and Syrah. Come taste the unique wines of 8th Generation paired to our spectacular artisan cheeses and cured meats.

Who: Bill Eggert & Fairview Cellars
Where: The Cellar at Salt Tasting Room
When: Monday May 23rd, 2011 at 7pm
Cost: $40 (+ tax & gratuity)

Join us as we welcome Fairview Cellars to the Salt Cellar Series! Enjoy housemade condiments, artisanal cheeses and local charcuterie, all that you have come to expect from Salt, paired to these special boutique wines. Attendees will have the chance to try some of Fairview’s library wines while they mix and mingle with the winemaker, Bill Eggert, who Anthony Gismondi has nicknamed the “Madcap Winemaker”.

On the table:
2009 Sauvignon Blanc
2010 Sauvignon Blanc
2009 Cabernet Franc
2008 Madcap
2008 Bear
2008 Cabernet Sauvignon.

The reds are seriously big, so bring your big boy palate for this one.

Book your ticket here http://www.salttastingroom.com/cellar.html

You are cordially invited to join the staff of Salt as we continue to explore the world of sherry.

Where: The Cellar at Salt Tasting Room WHEN – June 6th

Product knowledge is and always has been important to us here at Salt. The more informed our staff are, the better equipped they are to serve you. To ensure this, we hold product seminars for our staff on a regular basis and we felt we shouldn’t be the only one’s to partake in this particular event.

This seminar, hosted by wine instructor Mark Shipway, is all about sherry!  Mark, Department Head of Wine and instructor at The International Culinary School will take you on journey of history, flavour profiles and food pairings.

Read on…

Join on us Tuesday May 10th and Wednesday May 11th (7pm – 10pm) for a crawl through a few of our locations here in Gastown while enjoying the beer of Brooklyn Brewery . The evening will start with a reception in the Shebeen Whisk(e)y House, followed by dinner at the Irish Heather served on the 40′ communal Long Table, then off to Salt Tasting Room for a beer and cheese course. 3 venues and 3 food and beer pairings for only $57 (tax and tip included).

You don’t want to miss this one!

Read on…

We have a new executive Chef who we absolutely love…Chef Alvin joined us early in December. Prior to this he was the Head Chef at the award winning Campagnolo restaurant on Main Street. He has injected a little Italian influence into our LTS menus, mostly on Monday and Tuesday nights.

Robert Belcham, chef owner of Campagnolo, Refuel and Vancouver Magazine’s 2009 Chef of the Year, revamped the menus at all of our locations to coincide with Chef Alvin’s arrival. Robert brought a greater focus on local ingredients to our menus, and his fans are chuffed to see his take on tapas at Judas Goat and pub grub at the Heather.

For the 4^th year in a row we are involved in Dine Out Vancouver. From Jan 24^th until Feb 6^th we will offer a 3 course menu for $18 plus tax and service. Our brother restaurant Salt Tasting Room is also involved but at the $28 price point. So, if you have more time and money you might consider DOV instead of LTS.

As always, thanks for all of your support.

Sean Heather
________________________________________

Sunday, January 16, 7pm. $17
Roast Beef with Yorkshire Pudding & Roasting Jus

16oz Pint Of Driftwood Ale

Monday, January 17, 630pm. $15
Lasagna, Ground Fennel Sausage, Preserved Tomato Sauce, Parmesam

20 oz Pint Of Newcastle Brown Ale

Tuesday, January 18, 630pm. $15
Slow Roasted Leg of Lamb, Gremolata, Mashed Turnips & Kale

16oz Pint Of Grimbergen

Wednesday, January 19, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, January 23, 7pm. $17
Oven Roasted Turkey, Onion Stuffing & Cranberry Chutney

16oz Pint Of Driftwood Ale

Monday, January 24, 630pm. $15
Baked Rigatoni, Cured Pork Jowl, Herbs & Smoked Provolone

20 oz Pint Of Newcastle Brown Ale

Tuesday, January 25, 630pm. $15
Braised Pork Hocks, House Sauerkraut, Naramata Apples & Mustard Sauce

16oz Pint Of Grimbergen

Wednesday, January 26, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, January 30, 7pm. $17
Roast Beef with Yorkshire Pudding & Roasting Jus

16oz Pint Of Driftwood Ale

Monday, January 31, 630pm. $15
Lasagna, Ground Fennel Sausage, Preserved Tomato Sauce, Parmesam

20 oz Pint Of Newcastle Brown Ale

Tuesday, February 01, 630pm. $15
Slow Roasted Leg of Lamb, Gremolata, Mashed Turnips & Kale

16oz Pint Of Grimbergen

Wednesday, February 02, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, February 06, 7pm. $17
Oven Roasted Turkey, Onion Stuffing & Cranberry Chutney

16oz Pint Of Driftwood Ale

Monday, February 07, 630pm. $15
Baked Rigatoni, Cured Pork Jowl, Herbs & Smoked Provolone

20 oz Pint Of Newcastle Brown Ale

Tuesday, February 08, 630pm. $15
Braised Pork Hocks, House Sauerkraut, Naramata Apples & Mustard Sauce

16oz Pint Of Grimbergen

Wednesday, February 09, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, February 13, 7pm. $17
Roast Beef with Yorkshire Pudding & Roasting Jus

16oz Pint Of Driftwood Ale

Monday, February 14, 630pm. $15
Lasagna, Ground Fennel Sausage, Preserved Tomato Sauce, Parmesam

20 oz Pint Of Newcastle Brown Ale

Tuesday, February 15, 630pm. $15
Slow Roasted Leg of Lamb, Gremolata, Mashed Turnips & Kale

16oz Pint Of Grimbergen

Wednesday, February 16, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, February 20, 7pm. $17
Oven Roasted Turkey, Onion Stuffing & Cranberry Chutney

16oz Pint Of Driftwood Ale

Monday, February 21, 630pm. $15
Baked Rigatoni, Cured Pork Jowl, Herbs & Smoked Provolone

20 oz Pint Of Newcastle Brown Ale

Tuesday, February 22, 630pm. $15
Braised Pork Hocks, House Sauerkraut, Naramata Apples & Mustard Sauce

16oz Pint Of Grimbergen

Wednesday, February 23, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, February 27, 7pm. $17
Roast Beef with Yorkshire Pudding & Roasting Jus

16oz Pint Of Driftwood Ale

Monday, February 28, 630pm. $15
Lasagna, Ground Fennel Sausage, Preserved Tomato Sauce, Parmesam

20 oz Pint Of Newcastle Brown Ale

Tuesday, March 01, 630pm. $15
Slow Roasted Leg of Lamb, Gremolata, Mashed Turnips & Kale

16oz Pint Of Grimbergen

Wednesday, March 02, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, March 06, 7pm. $17
Oven Roasted Turkey, Onion Stuffing & Cranberry Chutney

16oz Pint Of Driftwood Ale

Desert Hills has scored some of the most sought after terroir in the Okanagan Valley. They are situated between Black Hills and Burrowing Owl Wineries, and proud to be growing vines on the Black Sage Bench.

The winery is family run, and began producing their award winning wines in 1995. The moderating effects of Lake Okanagan in concert with the hot, desert air help them produce rich Cabernet, succulent Pinot Gris, Chardonnay and others.

These wineries have had decades of experience perfecting Okanagan viticulture and winemaking, so we can expect another perfect installment of the Cellar Series.

We’ll pair both local and international, farmstead cheeses and charcuterie with two flights of Desert Hills best wine. Make friends at our Cellar long table, and love what the Okanagan has to offer!

Salt Tasting Room

Open Daily Noon till Midnight
Call 604-633-1912 for reservations or make one online

Monday, September 13th

Join us at our one of our favorite spots in Vancouver for a delectable evening of food and wine. We can’t wait to pair our best wines with delicious cheese from the UK, Quebec and BC, not to mention Moccia’s Italian Meat Market and JN&Z deli. See you later in September for this great dinner. SEATING IS LIMITED AND THIS EVENT WILL SELL OUT! BOOK SOON!

$40 plus tax and gratuity

Please purchase tickets online using the link to the left or call 604-633-1912.

It is with a heavy heart that I, Kurtis Kolt, announce that I’ve given notice of my resignation at Salt Tasting Room effective Friday, April 23rd, 2010.

I have spent almost four years at Salt, more than any other place in my career, and consider myself privileged to have been at the helm of an extraordinary venture by Sean Heather & Scott Hawthorn.

Salt has been recognized locally, nationally and globally, with appearances ranging from The New York Times and Bon Appetit Magazine to NBC’s Today Show and various Food Network programs.  The media have been very kind to Salt and myself, as have our colleagues and peers resulting in numerous awards from enRoute, Vancouver Magazine, the Vancouver Playhouse International Wine Festival just to name a few.

The Vancouver 2010 Winter Olympics have long been on the horizon and a fantastic opportunity for Salt to present itself to a wider global audience and I couldn’t be happier with both the record-smashing volume we dealt with and the fantastic opportunities we enjoyed throughout.

It is simply time for me to catch my breath.

I will be heading to Chile’s wine country at the end of April, followed by some time in the Okanagan – a region I’ve proudly promoted for the majority of my career, yet have spent an embarrassingly small amount of time in.

I will continue blogging at CherriesAndClay.com , plus doing freelance consulting and appearances as I look toward what else might be down the road for me.

I am also quite excited to pass along that beyond the end of April, Sean and Scott have happily allowed me to maintain Salt’s Wine Program indefinitely, as it has been my baby and, well, I can’t imagine life without free wine samples.

I am fiercely proud of my team at Salt, whom I honestly believe are the most invested, dynamic floor staff in Vancouver.  I look forward to their continued success and am psyching myself up for their inevitable realization that they’re totally fine without me.

I wish Sean Heather, Scott Hawthorn and all of Salt my absolute best.

Any queries, don’t hesitate to contact myself at info@salttastingroom.com or Sean Heather at sean@irishheather.com .

Kurtis Kolt
General Manager / Wine Director
Salt Tasting Room
Blood Alley, Gastown
Vancouver, BC
604-633-1912
http://www.SaltTastingRoom.com

‘My Blood Alley Valentine 4′

 …a three-course menu for you and your loved one.

Course 1:  

A duo of Shaved Fennel Salad w/ Comte Cheese and lemon dressing

& Mixed Field Greens Salad w/ Crumbled Stilton and Lustau PX Sherry Vinaigrette

Course 2:  

A selection of 3 Artisan Cheeses, 3 styles of Charcuterie, 6 pairing condiments,

 a pâté from Chef Lee Humphries, along with a basket of mixed artisan breads.

Course 3:

Valentine Dessert Trio

Vanilla Bean Panna Cotta, Strawberry Tart & Wicked Chocolate Cake

‘My Blood Alley Valentine 4′s menu is $60 per couple.

Salt will also be offering flights of Three Sparkling Wines or Three Pink Wines for an additional $15 per person!

Give Salt a call at 604-633-1912 to book your spot (as you might imagine, they go quick!), and let us know you’d like to do “My Blood Alley Valentine”!

Recently praised by Bon Appetit magazine, Salt Tasting Room is a dynamic wine and charcuterie room with exposed brick walls and a long share table. Open daily from noon to midnight, guests choose items from a chalkboard menu featuring the most diverse selection of local charcuterie, cured meats and global artisan cheeses in the city, along with an extensive selection of wine (by the glass, bottle or flight) and more than 20 varieties of Sherry.  Let Salt’s savvy, casual & charismatic staff guide you through Salt’s ever-changing menu of meat, cheese & wine!