Tag Archives: Yew seafood + Bar

The Ultimate Lobster Experience Heads To Vancouver

We’ve partnered with Sam Adams to help spread the news about a series of tasty lobster dinners in Vancouver and Squamish!

Chef Matt Dean Pettit of Toronto’s Rock Lobster Restaurants and cookbook author of THE GREAT LOBSTER COOKBOOK, in partnership with Samuel Adams beer, will be travelling to Vancouver, B.C., to collaborate with three talented chefs at their respective restaurants.

YEW seafood + bar, Jamjar Folk Lebanese Food, and The Watershed Grill,  will each craft a unique menu alongside Chef Pettit that highlights the fresh ocean bounty from the Pacific Coast and in particular, showcase the sumptuous creations lobster can offer us on a plate.YEW Lobster Experience

 

 

 

 

 

 

 

 

 

The delectable dining kicks off on November 2nd with the first event at YEW seafood + bar. Expect a lavish array of cold and hot sustainable Oceanwise – approved seafood items prepared by Chef Ned Bell and Chef Pettit.  The 5 dishes also include 2 Samuel Adams beer pairings.

For tickets, contact HERE.

Jam Ultimate Lobster Experience 1

 

 

 

 

 

 

 

 

 

Over at Jamjar Folk Lebanese Food, a celebration of seafood will be in full-swing on November 3rd. Traditional Lebanese fare will be given Chef Matt’s infusion of lobster-love.  The evening will get spiced up with a 4-course tasting menu.

To purchase tickets, contact jamjaronthedrive@gmail.com or phone 604-252-3957

Lobster Experience Watershed

 

 

 

 

 

 

 

 

 

The whirlwind cooking tour in Vancouver will end on November 4th. Steps from Squamish River, soak up the amazing waterfront vistas with a 3-course meal and 2 Samuel Adams Beer to pair with at The Watershed Grill. Lobster, along with a bevy of seafood wonders will be dreamed up differently, so arrive hungry!

To purchase tickets for this event, please call 604.898-6665.

Copies of THE GREAT LOBSTER COOKBOOK will be available for purchase at each dinner for only $15!

chef Matt Dean Pettit

About Chef Matt Dean Pettit

It seems appropriate that Chef Matt Dean Pettit would travel to the West Coast and create menu magic with each of these Vancouver chefs.  It’s been Chef’s aim to foster innovation and make something as indulgent and extravagant as lobster, more accessible for everyone.  The crustacean-riddled love affair began as a child when on a family road trip to the East Coast.  Since then, he’s strived to bring fun and flavourful lobster creations not only to his restaurants, but to the family table as well.  His cookbook (The Great Lobster Cookbook) is a testament to how preparing lobster at home can truly be stress-free with simple but sumptuous recipes.   

About The Boston Beer Company

The Boston Beer Company began in 1984 with a generations-old family recipe that Founder and Brewer Jim Koch uncovered in his father’s attic. Inspired and unafraid to challenge conventional thinking about beer, Jim brought the recipe to life in his kitchen. Pleased with the results of his work, Jim decided to sample his beer with bars in Boston in the hopes that drinkers would appreciate the complex, full-flavored beer he brewed fresh in America. That beer was aptly named Samuel Adams Boston Lager, in recognition of one of our nation’s great founding fathers, a man of independent mind and spirit. Little did Jim know at the time, Samuel Adams Boston Lager would soon become a catalyst of the American craft beer revolution.

Today, The Boston Beer Company brews more than 60 styles of beer. It relentlessly pursues the development of new styles and the perfection of classic beers by searching the world for the finest ingredients. Using the traditional four vessel brewing process, the Company often takes extra steps like dry-hopping, barrel-aging and a secondary fermentation known as krausening. The Company has also pioneered another revolution, the ‘extreme beer’ movement, where it seeks to challenge drinker’s perceptions of what beer can be. The Boston Beer Company has been committed to elevating the image of American craft beer by entering festivals and competitions around the globe, and is one of world’s most awarded breweries at international beer competitions. As an independent company, brewing quality beer remains its primary focus. Although Samuel Adams beer is America’s leading craft beer, it accounts for only one percent of the U.S. beer market. The Boston Beer Company will continue its independently-minded quest to brew great beer and to advocate for the growth of craft beer across America. For more information, please visit www.samueladams.com.

YEW seafood + bar Pays Tribute to the World’s Oceans 

Four Seasons Cocktail

YEW seafood + bar collaborates with Lauren Mote

The Sea, once it casts its spell, holds one in its net of wonder forever. – Jacques Cousteau

Four Seasons Hotel Vancouver and YEW seafood + bar are thrilled to launch the Oceans Program, a global approach to cocktails that honours the world’s five unique oceans and the earth’s many waterways. The new program, which dovetails seamlessly with YEW’s highly successful sustainable seafood focus, is the result of an exciting collaboration with internationally-acclaimed cocktail innovator, Lauren Mote.

Drawing inspiration from the Atlantic, Indian, Pacific, Arctic and Southern oceans, the one-of-a-kind Oceans Program divides 16 original cocktails into four categories designed to complement YEW’s bar, lunch and dinner menus: bright aperitifs for lighter seafood, full-bodied seafood, digestives for heavier protein and regional expression.

“My focus was to create a custom cocktail program that pays tribute to Chef Ned’s determined approach to seafood, while also offering guests a unique and educational way to pair cocktails with food,” said Mote. “Now there’s a drink for every menu, meal, conversation and celebration.”

From historical context to flavour composition, the cocktails are intellectual, complex and engaging. Some early favourites include: the Atlantic Ocean’s

Glacial Snout, celebrating herbaceous moss and smoky peat fires; the Pacific Ocean’s Skookum-Chuk, guiding guests into waters and cultural influences close to Vancouver; the Indian Ocean’s Dhou’s Route, decadently showcasing the historic global spice routes and island influences; and the Arctic and Southern Oceans’ exotic 12 Apostles, delivering a silky palate and burst of flavour.

A highly-respected educator and bartender, Mote has shaped the way Vancouver views and consumes cocktails through her innovative training and consulting programs. As part of the collaboration, Mote also worked with the YEW bar team to introduce new skills, broaden understanding and fuel their passion for beautifully crafted cocktails.

The new Oceans Program cocktails are now available at YEW seafood + bar and will be crafted by YEW’s passionate team of bartenders.

Caviar & Cocktails

SONY DSCThursday, March 6 marks a culinary collaborative to remember at YEW seafood + bar as some of the city’s best mixers and makers participate in this spirited “Caviar” & Cocktails event. YEW seafood + bar’s own top toque, Ned Bell and lead bartender, Justin Taylor play host for this ‘mix and match’ multi-course event.

Joining Ned and Justin in this fun and friendly collaborative are West Restaurant + Bar‘s celebrated Executive Chef Quang Dang and award-winning mixologist David Wolowidnyk, as well as internationally-acclaimed Bittered Sling proprietors Jonathan Chovancek and Lauren Mote.  All offering premiere experiences to Vancouver diners and imbibers, YEW, West and Bittered Sling make up a fierce collection of Vancouver’s brightest culinary masters.

Coming together in the ‘spirit’ of collaboration, these eminent chefs and illustrious bartenders will show guests what diverse pairings their magnificent minds can come up with when outside their comfort zones and put to the test. For the first three of six courses, traditional alliances will be off the table and intriguing ‘one night only’ teams created between bartender and chef: Ned and David; Jonathan and Justin; and Quang and Lauren. The final three courses will reunite each restaurant’s respective colleagues. All in all, this will be an exciting opportunity to showcase the vibrant potential of creative culinary combinations.

Cocktail creations are supported by local craft distillery Okanagan Spirits. Okanagan Spirits is an internationally acclaimed craft distillery featuring a unique selection of specialty spirits. Made from 100% BC fruit, and without additives, chemicals or artificial flavours, these fine spirits have won numerous awards domestically and internationally.

Emceed by well-known Vancouver television personality and songstress  Dawn Chubai, the “Caviar” & Cocktails event will be one to remember, bringing stars together to ignite their passion and embrace their diversity in a culinary collaboration like no other.Tickets are priced at $125 per person, inclusive of tax and gratuity and are exclusively available for purchase on Eventbrite.

ABOUT YEW seafood + bar
YEW seafood + bar is one of the city’s premiere sustainable seafood restaurants, delivering delicious cuisine, thoughtfully paired wines, innovative cocktails and a fun, welcoming environment for guests – all wrapped in legendary Four Seasons service. Guided by passionate, talented and local Executive Chef Ned Bell and his “globally inspired, locally created” philosophy, YEW is making its mark as an unmissable Vancouver dining experience.  Perched at treetop level in Four Seasons Hotel Vancouver, YEW’s chic space, communal table and bar make it the perfect place to bring your social network. Get social by ‘like’ing YEW seafood + bar on Facebook and follow through Four Seasons Hotel Vancouver on Twitter and Instagram.

ABOUT West Restaurant + Bar
The jewel in Vancouver’s culinary crown, West’s exceptional regional cuisine and seamless service has garnered much critical acclaim both locally and internationally. Chef Quang Dang sources pristine regional ingredients to deliver superbly conceived dishes. Highly acclaimed wine and cocktail programs.  For more information visit West Restaurant + Bar’s website, ‘like’ on Facebook and follow on Twitter and Instagram.

ABOUT Bittered Sling
Bittered Sling celebrates the collaboration of bartender/sommelier Lauren Mote and chef Jonathan Chovancek, who together bring a combined 30 years of professional experience, knowledge and innovation to the Canadian food and beverage industry. Their line of high-quality, small-batch bitters and extracts – available in a growing number of restaurants, bars and retail locations across North America – provides palate, plate and potion alike with a subtle-yet-exciting fusion of homegrown ingredients and flavours. For more information visit Bittered Sling’s website , ‘like’ on Facebook and follow on Twitter and Instagram.

– See more at: http://www.yewseafood.com/new_from_yew/caviar_cocktails/#sthash.8G7jyfnL.dpuf