Tag Archives: Shaun Layton

What’s Good This Week – February 22

What to do in and around Vancouver this week?

It’s been a busy couple weeks. We just got through another year of Vancouver International Wine Festival and were thoroughly impressed with the wines and the people we met behind them! Now we are onto the last week in February and I seriously can’t believe how fast the year is going.

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Best of the City – February 24 7-9 pm

I’ll be here with Les Dames d’Escoffier as we are raffling off a wall of wine! Please buy a ticket or five to support our initiatives if you are there! Vancouver magazine’s Best of the City event (formerly “Big Night”) includes Vancouver’s best chefs—Maenam’s Chef Angus An, CinCin’s Andrew Richardson, Blue Water Cafe’s Frank Pabst and many more! Taste our way through 10 amazing dishes, each paired with an award-winning wine or beer.

Where: Coast Coal Harbour Hotel, 1180 W. Hastings St.
Cost: $125 Tickets: Eventbrite

bc home and garden show vancouver 2017

BC Home + Garden Show, February 23-26 at BC Place Stadium

With Canada’s favourite home and landscaping specialists including HGTV Canada’s Bryan Baeumler, Carson Arthur, Mike Holmes Jr., and Tiffany Pratt, live cooking demos from Vancouver’s culinary masters, and more than 425 exhibitors and features designed to whip any home and garden into shape, there’s innovation, inspiration and expert advice at every turn. Five days only: February 22-26, 2017 at BC Place Stadium. Buy tickets online courtesy and save $3 at http://www.bchomeandgardenshow.com/

Please refer to the Cooking Stage schedule for a full list of presenters and presentation times.

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Healthy Cooking Classes: Whole, Plant-based, Delicious February 26

This series of classes is a blend of Rooted Nutrition’s Andrea Potter’s most popular nutrition-focused classes from the Eating Clean Series and of Guest Instructor Ellexis Boyle’s cooking classes. Ellexis blends her technique-focused baking classes from previous series into new ‘Plant-Based Baking 1&2’. These newly revised classes get to the heart of ‘how-to’ vegan and healthier baking for the home cook, both beginner and more advanced. Tickets

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Renaissance Vermouth and Tapas with Campagnolo and Odd Society – February 23

Campagnolo, Odd Society Spirits and local drinks expert Shaun Layton to present an evening exploring vermouth and tapas.
Odd Society’s cocktail lounge will pay homage to the delightful tapas bars of Spain with The Renaissance of Vermouth.

Guests will be greeted with a perfectly crafted aperitif cocktail, followed by a flight of vermouth, each one thoughtfully chosen by Shaun Layton. Enjoy vermouths from around the world and a selection of Mediterranean tapas prepared by Chef de Cuisine Jesse McMillan of Campagnolo ROMA. 

7:00pm to 9:00pm.
Tickets are $65 (inclusive of tax and gratuity) and can be purchased by emailing info@oddsocietyspirits.com.

Parksville takes the cork out for its 9th annual Parksville Uncorked Wine & Food Festival, February 23 – 26, 2017

We’ve checked this out a few times and highly recommend! Parksville. Parksville Uncorked Wine & Food Festival showcases BC’s wines, beers and cuisine at The Beach Club Resort and Tigh-Na-Mara Seaside Spa Resort for a decadent weekend. The ninth annual celebration takes place February 23 – 26, 2017.

Bourbon Cinnamon Toast Milk Punch By Shaun Layton L’Abattoir Restaurant

 cinnamon toast milk punch

How much fun is this? Thanks to Mr. Layton for this great boozy brunch cocktail.

Bourbon Cinnamon Toast Milk Punch

By Shaun Layton, Head Barman of L’Abattoir Restaurant 

Ingredients:

30ml Makers Mark
10ml Becherovka
10ml Cinnamon syrup
60ml Cinnamon Toast Brunch infused cream
2 dashes Apothecary cacao bitters

Method:

Shake ingredients with ice in a cocktail shaker, dump into mini milk bottle glass, garnish with cereal on top.

Cinnamon Toast Crunch Cream

Ingredients:

1 part Half and half cream
1 part Cereal0.5 parts Heavy cream
90ml Cinnamon syrup

Method:

Crush cereal to small pieces, add cream and milk, refrigerate for 20 minutes. Strain and keep refrigerated.

The Refinery’s Cocktail Kitchen Series welcomes four “bartender finalists” in September, 2011

As the competitors quickly approach the wood for their chance to win the second Cocktail Kitchen Series at The Refinery and a trip to Nicaragua with Flor de Cana Rum, we can’t help but look back at the highlights from the four finalists’ performances over the past 6 months.

During August’s Cointreau VS Morocco competition, Colin MacDougall, the Assistant Bar Manager of Blue Water Cafe in Yaletown, wow-ed guests with his locally inspired cocktail “The Angers Punch”, with BC cherries, blueberries and blackberries all infused with white wine and Cointreau, and Refinery’s Grapefruit Bitters. Colin paired the cocktail with the first course, a sweet, spicy and aromatic “Moroccan Spice Market” chickpea soup. The flavour combinations were as surprising as they were delicious.

July saw Cocktail Kitchen newbie, Shaun Layton of L’Abattoir take on the favourite menu in the series, Buffalo Trace Bourbon VS Campfire Food. Like clockwork, Shaun’s cocktails were all interesting, elegant, and even a little “cowboy” in nature, featuring a spin on a Canadian favourite – the caesar – with homemade clam and tomato nectar. Shaun’s dessert cocktail, a surprise for guests, was a spin on a nostalgic favourite, the Rootbeer Float. Buffalo Trace, Fernet Branca, ice cream and Refinery’s yeast fermented Rootbeer became an instant crowd favourite!

David Bain from Uva returned for Cocktail Kitchen season two, for his round-robin competition in June. Wouldn’t you know it, he’s back in the finals again! During the madness of Stanley Cup finals in Vancouver, David came out with some colourful pairings during the “whimsical English garden party” VS Beefeater 24 Gin. His first course pairing, the rhubarb and black pepper sour, with fresh rhubarb juice was refreshing, and paired perfectly with the crisp cucumber and watermelon gazpacho.

As one of our most interesting performers gets ready to compete in the finals, we find ourselves in awe, as some of Tanya Roussy’s techniques were imaginative and were well-complimented in the Driftwood Brewery VS Thailand competition in May. It helps that Tanya helps execute the complex cocktail list on West 4th’s Maenam restaurant, and her cocktail-construction style is both scientific and esthetic. Well conceived and well executed, with special attention given to authentic Thai ingredients, and working beautifully with the palate-destructive forces of Thai chilies. Tanya’s first course cocktail, paired with “hot and sour” soup with wild mushrooms, engaged guests in a beautiful expression of Driftwood Brewery’s Whitebark wheat beer as a frozen shandy. Rhubarb and cardamom infused aquavit, with lemongrass, white tumeric and young galangal juice, finished with Refinery’s Kaffir Lime & White Tea Bitters.

Now, we’re gearing up for the Cocktail Kitchen season two finals. Here’s the schedule:

Wed September 07 2011 Colin MacDougall, Blue Water Cafe
Wed September 14 2011 Shaun Layton, L’Abattoir
Wed September 21 2011 David Bain, Uva Wine Bar
Wed September 28 2011 Tanya Roussy, Maenam

Guests are the judges. Tickets are available through the Refinery – call or pop in with a valid credit card to purchase on the spot. Tickets are $50 per person, and are also available online through the Refinery’s website here. Each guest will receive a passed “welcome” cocktail-canape pairing by Refinery Bar Manager Graham Racich & Chef Kirk Morrison, plus 3 courses of super fun and tropical Polynesian “Tiki” inspired cuisine, and 3 paired Flor de Cana Rum cocktails by the competing bartender.

Course 1 | Albacore Tuna Poke, served “salad style” with avocado, green onion, tropical fruits, Flor de Cana Rum-soy vinaigrette; served with crispy wonton chips

Course 2 | Sweet & Sour Chicken thighs, with Flor de Cana and pineapple, coconut scented rice; served with Asian coleslaw

Course 3 | “Sticky” slow-braised “Maui” Ribs, with Flor de Cana “Teriyaki” sauce, purple potatoes, served with fresh mango salsa

The Cocktail Kitchen Series “final winner” & guest prizes will be announced at the Flor de Cana Rum finale party at The Refinery on October 11 2011. The winning bartender and recipient of the “guest raffle” will win a trip to Nicaragua to the Flor de Cana Rum distillery in November/December 2011*.

Thank you to our sponsors, The Kirkwood Group and Flor de Cana Rum for sponsoring the Cocktail Kitchen finals, and upcoming finale party.

For more information, please visit the Refinery website at www.therefineryvancouver.com or call 604-687-8001.

*Guests are entered into draw by attending cocktail kitchen as a paying customer, and filling out a ballot. Guests have to be in attendance on October 11 2011 to be eligible to win. This is a trip for (1) guest, as you’ll be accompanying several bartenders and media from around North America.

RING IN THE NEW YEAR AT GASTOWN’S HOTTEST NEW RESTAURANT

Celebrate New Year’s Eve in style at L’Abattoir

Diners looking to satiate themselves in gourmet style this New Year’s Eve need not look further than Gastown’s hottest new restaurant, L’Abattoir. Chef Lee Cooper and his team will be ringing in 2011 with a five-course menu priced at $75 per person, while Shaun Layton and wine aficionado Jake Skakun will be pouring custom cocktails and boutique wines throughout the evening. Whether guests are looking for an elegant evening of food, friends and great music, or some pre-party sustenance that will keep them dancing late into the night, L’Abattoir will certainly satisfy. Full menu below.

Guests will be able to secure reservations between 5:30pm and 9:45pm, with the added bonus of pre-ordering champagne to chill tableside and pop upon arrival. Those in the mood for imbibing will be pleased to know that bar service for the evening will be extended until late. Dinner reservations recommended, please visit: labattoir.ca or phone (604) 568-1701.  

L’ABATTOIR
New Years Eve Menu 2010
CHEF LEE COOPER

Bacon brioche, anchovy straws, spiced flat bread
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Salad of chicken and pickled cauliflower

Foie gras flavoured mayonnaise, lemon and parsley vinaigrette
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Smoked pork hock and fried mussels

Celeriac remoulade, potatoes

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Baked Sablefish

Mushrooms à la greque, garlic butter

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Roast loin of lamb with bacon

Shredded shoulder en crépinette

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Opera cake

ABOUT L’ABATTOIR
L’Abattoir is located in the center of Vancouver’s historic Gastown district, at 217 Carrall Street. Set in a refurbished brick and beam building that combines classic French tile work with industrial fixtures, natural wood, and glass and steel finishes, the restaurant offers a bar and lounge, elevated dining room and romantic atrium. The informed but informal setting serves French influenced West Coast fare alongside an eclectic wine program and innovative cocktail card. Dinner is served Monday to Saturday from 5:30pm – 10:00pm, with bar service extended until midnight. For reservations visit: labattoir.ca or phone (604) 568-1701.

Vancouver Restaurant Awards 2010

From Van Mag….Our panel of 19 experts judged scores of rooms to determine the best restaurants in and around Vancouver. They recognized both established rooms and upstarts that have made a virtue of the new economy

Our panel of 19 experts judged scores of rooms to determine the best restaurants in and around Vancouver. They recognized both established rooms and upstarts that have made a virtue of the new economy

Click on the categories below to read the judges’ comments and see the winners

2010 Winners

         
Restaurant of the Year Italian Formal Korean North Shore
New Restaurant Italian Casual Thai Whistler
Regional European (Other) Vietnamese Victoria
Seafood Chinese Formal Asian (Other) Vancouver Island
Small Plates Chinese Casual Indian Okanagan
Bar/Lounge Dim Sum Americas Winery/Vineyard Dining
French Formal Japanese Formal Casual Chain Service
French Casual Japanese Casual Steakhouse/Chops Last Course

 

 

 

 

 

Special Awards


Chef of the Year  
 

Lifetime Achievement 

 

 

Bartender of the Year 

 


Premier Crew  
 

Green Award 

 

 

Producer of the Year 

 


Ingredient of the Year  
 

Interior Design 

 

 

Worth the Drive 

 


Resort of the Year  
 

Meet the Judges 

 

 

How We Did It