{"id":23415,"date":"2013-12-25T13:15:53","date_gmt":"2013-12-25T20:15:53","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=23415"},"modified":"2013-12-29T12:40:36","modified_gmt":"2013-12-29T19:40:36","slug":"new-years-eve-vancouver","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/new-years-eve-vancouver\/","title":{"rendered":"Where to Ring in 2014 – Vancouver"},"content":{"rendered":"

\"lumberjack\"<\/a>Now that we’ve almost got Christmas out of the way, it is time to think about New Year’s Eve<\/strong> plans. \u00a0While I have spent the last few years at home (don’t worry not ALONE) there’s a few spots that are VERY tempting and I may just hit the town this year (WATCH OUT). \u00a0Here’s a few I’d consider and you should too.<\/p>\n

Mamie Taylors<\/a><\/strong><\/p>\n

The unusual theme of Lumberjack and Ballerina-themed ball at Mamie Taylors is sure to be unusual if nothing else. \u00a0Head to Chinatown and enjoy music, dancing, entertainment, hot and cold canap\u00e9s, and an open bar (yikes) \u00a0with select cocktails, wine, ale and spirits. \u00a0Night starts and 8:30 pm and tickets are $100 all in.\u00a0*Fancy lumberjack and ballerina dress encouraged but not required.* Tickets –\u00a0<\/i>604-620-8818, 251 E. Georgia Street, \u00a0Vancouver\u00a0ron@mamietaylors.ca<\/a><\/p>\n

Fable<\/a><\/strong><\/p>\n

One of my very favourite Vancouver spots, Fable, is doing what they call an Inspiration Dinner. \u00a0A 5 course meal created by Chef Geoff Rogers<\/a> featuring items that have inspired him throughout his career. Tickets are $125\/person for the meal, which includes all tax & gratuities. Beverages extra and there are suggested pairings if you are indecisive. Long tables, 8pm doors, 8:30 dinner commences. Dinner \u00a0complete before midnight, stay on and ring in the New Year! Tickets 604-732-1322<\/p>\n

A Preview:<\/strong>
\nCourse1: Curry Cauliflower Soup
\nCourse2: Bison Tartar
\nCourse3: Ox-tongue Rueben Salad
\nCourse4: Foie-ffles
\nCourse5: ‘Coffee & Doughnuts’<\/p>\n

\"salmon<\/a>Shangri-La Hotel – MARKET<\/a><\/strong><\/p>\n

New Year\u2019s Eve Dinner<\/strong> \u2013 For the early birds, enjoy a three-course festive brunch for $49 per person, or a four-course tasting menu for $88 per person, available from 5pm to 7pm. For those who want to ring in the New Year in style, a six-course tasting menu is$168 per person, including a flute of champagne and party favours. New Year\u2019s celebration seatings available December 31 from 9pm to 10pm.<\/p>\n

 <\/p>\n

6 Course Tasting Menu $168 per Person<\/strong><\/p>\n

AMUSE
\nComte Cheese Fritters
\nSalmon and Oyster Tartar
\nHorseradish and lemon
\n~~~
\nSea Bream sashimi on Warm Black Truffle Garlic Toast
\n~~~
\nFoie Gras Brulee, Kumquat Confiture and Orange Liqueur Gelee
\n~~~
\nSlowly Cooked Sable Fish, Potato \u201cNoodles\u201d With Cr\u00e8me Fra\u00eeche, Vodka and Caviar
\n~~~
\nBeef Tenderloin, Miso Butter and Roasted Brussel Sprouts
\n~~~
\nChampagne Truffle Cake with Orange Mirror
\n~~~
\nMignardises and Truffles
\nCoffee or Tea<\/p>\n

\"Wildebeest-599\"<\/a>Wildebeest<\/a><\/strong><\/p>\n

Executive Chef Wesley Young presents a four-course menu with optional complementary (not to be confused with complimentary) wine pairings. Tickets for this event are $69 each, with curated wine pairings available for an additional $69 – quite a deal for this calibre of food. Call 604-687-6880.<\/p>\n

\"Wildebeest\"<\/a><\/p>\n

\"gastby\"<\/a>Rosewood Hotel Georgia –\u00a0<\/a><\/strong>The Gatsby New Year\u2019s Eve Lobby Party<\/a><\/b><\/p>\n

If you really want to real party, but stay classy, try a roaring twenties-inspired New Year\u2019s Eve Bash. Entertainment includes The Malcolm Aiken Trio, Pandora & The Locksmiths and Skylab sounds, they’ll be burlesque, cabaret entertainers, a caviar bar, liquid nitrogen oyster station, midnight countdown and more. Doors open at 8:30 pm with tickets priced at $149 per person. Tables are available for an extra $75 per person, and VIP tables for an additional $2,000.\u00a0www.rosewoodhotelgeorgia.com<\/a> or 604.673.7031<\/p>\n

\"forage8\"<\/a>Listel Hotel and Forage<\/a><\/strong><\/p>\n

The Listel Hotel & Forage Restaurant have THE DEAL for you. \u00a0Get a\u00a0$75 \u00a0credit and enjoy a fabulous food and fizz in Forage when you reserve a deluxe Gallery Floor Room or Artist Series Suite AND<\/p>\n

\u2022\u00a0\u00a0 \u00a0A $75 credit towards your room rate;
\n\u2022\u00a0\u00a0 \u00a050% off overnight parking ($18 value);
\n\u2022\u00a0\u00a0 \u00a0Two glasses of BC bubbles at midnight;
\n\u2022\u00a0\u00a0 \u00a0Reception-style food in Forage from 10pm onwards featuring live, local music;
\n\u2022\u00a0\u00a0 \u00a0Late check-out @ 1:00 pm.
\nAdditional Nights at $50 per night.<\/strong>
\n$199 based on single or double occupancy. Taxes and gratuities not included.
\n604 684.8461, email\u00a0reservations@thelistelhotel.com<\/a>, or\u00a0click here<\/a>.<\/p>\n

\"2014\"<\/a>NYE at CIBO\u00a0<\/a><\/strong><\/p>\n

Enjoy a 5 course dinner at Cibo Trattoria this New Year’s.<\/p>\n

Seatings<\/em><\/h3>\n

First<\/strong>
\n$89\/person
\nFrom 5 pm enjoy a limited a la carte and the special NYE menu.
\nWine pairings also available.<\/p>\n

Second<\/strong>
\n$109\/person
\nFrom 9 pm \u2013 Ring in the New Year in Grand Style \u2013 Your evening includes:
\nOur special NYE menu
\nHouse made aperitif upon arrival (Barkeep Lauren\u2019s amazing limoncello)
\nFlute of Champagne at midnight (the real stuff \u2013 sabred by Wine Director Steve Edwards)<\/p>\n

5 Course Menu<\/strong><\/p>\n

local oyster, ikura caviar, lemon<\/p>\n

bruschetta of buffalo mozzarella, prosciutto di san daniele, rapini, parmigianno
\nor
\nbeef carpaccio, pickled ramps, horseradish, celery hearts, pecorino brillo<\/p>\n

fresh spaghetti in brodo, rock cod, chili, garlic, parsley
\nor
\nrisotto of foraged mushrooms, garlic, thyme, butter, parmigianno<\/p>\n

pan-seared qualicum bay scallops, slow cooked fennel,
\ngreen chili and lemon zest salsa
\nor
\ngrilled 45 day aged rib of beef, smashed root vegetables,
\nhorseradish, aged balsamic<\/p>\n

vanilla panna cotta, preserved summer plums
\nor
\nflourless chocolate cake, cr\u00e8me fraiche<\/p>\n

supplements
\nadd black winter truffle $25 \/5 grams
\nadd seared foie gras $25 \/30 grams<\/p>\n

604.602.9570<\/p>\n

\"nye\"<\/a>Uva Wine Bar<\/strong>\u00a0<\/strong><\/a><\/p>\n

At Uva Wine Bar, celebrate NYE New Orleans style with \u00a0indulgent party favours,the James Danderfer Trio, mardi-gras beads, southern cocktails flowing, and passed midnight treats. $40 tickets<\/a><\/p>\n

\n
\n

Sponsored by Southern Comfort, Jack Daniel’s Tennessee Whiskey, El Jimador Tequila, Finlandia Vodka and Woodford Reserve Bourbon<\/p>\n<\/div>\n<\/div>\n

Wild Rice<\/a><\/strong><\/p>\n

New Year’s Eve Dumpling Platter for Two $40<\/strong>
\n2 glasses of Backyard Vineyards Brut
\nDuck Confit Potstickers
\nSiu Mai
\nSpring Rolls
\nVegetable Potstickers<\/p>\n

Seatings – \u00a05 to 10:30 p.m. 604-642-2882<\/strong><\/p>\n

\"QuangWEST Restaurant<\/a><\/strong>
\nChef Quang Dang prepares for a special five-course tasting menu, with wine pairings available, for what may be the most civilized New Year\u2019s Eve gathering in town.<\/p>\n

MUSE<\/strong><\/p>\n

LIGHTLY\u00a0CURED\u00a0LANGLEY\u00a0TROUT<\/strong>
\nBELGIAN\u00a0ENDIVE,\u00a0ORANGE,\u00a0DILL\u00a0VINAIGRETTE
\nOR<\/em>
\nKALE\u00a0AND\u00a0BRUSSEL\u00a0SPROUT\u00a0CAESAR<\/strong>
\nDOUBLE\u00a0SMOKED\u00a0BACON,\u00a0ANCHOVY,\u00a0BRIOCHE\u00a0CROUTONS
\nOR<\/em>
\nPOACHED\u00a0PEAR\u00a0AND\u00a0CHICKEN\u00a0LIVER<\/strong>
\nAGASSIZ\u00a0FROMAGE\u00a0FRAIS,\u00a0HAZELNUTS,\u00a0RED\u00a0WINE\u00a0GASTRIQUE<\/p>\n

CHORIZO\u00a0STUFFED\u00a0HONEY\u00a0MUSSELS<\/strong>
\nSAFFRON,\u00a0SALMON\u00a0CAVIAR,\u00a0CREME\u00a0FRAICHE
\nOR<\/em>
\nCELERIAC\u00a0SOUP<\/strong>
\nTOASTED\u00a0ALMONDS,\u00a0TARRAGON,\u00a0HONEY
\nOR<\/em>
\nSPICED\u00a0OXTAIL\u00a0BROTH<\/strong>
\nBASIL,\u00a0FIELD\u00a0PEAS,\u00a0VEAL\u00a0TONGUE<\/p>\n

DIVER\u00a0CAUGHT\u00a0SCALLOP<\/strong>
\nCELERIAC\u00a0IN\u00a0TEXTURES,\u00a0CARAMELIZED\u00a0ONIONS,\u00a0MAPLE\u00a0JELLY
\nOR<\/em>
\nBIODYNAMIC\u00a0RISOTTO<\/strong>
\nBUTTERNUT\u00a0SQUASH,\u00a0ALMONDS,\u00a0SAGE,\u00a0BLACK\u00a0TRUFFLE
\nOR<\/em>
\nDOUBLE\u00a0STUFFED\u00a0RAVIOLI<\/strong>
\nFILLED\u00a0WITH\u00a0MUSHROOMS,\u00a0SPINACH\u00a0AND\u00a0TRUFFLES,\u00a0CHIVE\u00a0BUTTER\u00a0SAUCE<\/p>\n

BLACK\u00a0PEPPER\u00a0CRUSTED\u00a0BEEF\u00a0STRIPLOIN<\/strong>
\nBRAISED\u00a0BRISKET,\u00a0YUKON\u00a0GOLD\u00a0POTATO\u00a0PAVE,\u00a0COGNAC\u00a0JUS
\nOR<\/em>
\nFRASER\u00a0VALLEY\u00a0RACK\u00a0OF\u00a0PORK<\/strong>
\nSALT\u00a0BAKED\u00a0BEETROOT,\u00a0COUS\u00a0COUS,\u00a0APPLE\u00a0MOSTARDA
\nOR<\/em>
\nMILK\u00a0POACHED\u00a0SMOKED\u00a0SABLEFISH<\/strong>
\nPARSNIPS\u00a0IN\u00a0TEXTURES,\u00a0TARRAGON-CELERY\u00a0JUS
\nOR<\/em>
\nBUTTERNUT\u00a0SQUASH\u00a0GNOCCHI<\/strong>
\nBURRATA,\u00a0WILD\u00a0MUSHROOMS,\u00a0TRUFFLED\u00a0THYME\u00a0GEL<\/p>\n

CHAI\u00a0SPICED\u00a0SQUASH\u00a0CREME\u00a0BRULEE<\/strong>
\nCRISPY\u00a0CREPE,\u00a0APPLE\u00a0ICE\u00a0CREAM
\nOR<\/em>
\nFROZEN\u00a0BANANA\u00a0EGGNOG\u00a0PARFAIT<\/strong>
\nPOMEGRANATE\u00a0BARLEY\u00a0PUDDING
\nOR<\/em>
\nCHOCOLATE\u00a0CARAMEL\u00a0TART<\/strong>
\nGINGERSNAP\u00a0ICE\u00a0CREAM,\u00a0VANILLA\u00a0CARAMEL\u00a0CREAM<\/p>\n

PETIT\u00a0FOUR<\/strong><\/p>\n

98\u00a0PER\u00a0PERSON<\/strong>\u00a0 604 738 8938<\/p>\n

\"nye2\"<\/a>Maenam<\/a><\/strong><\/p>\n

Head to Thailand this New Year\u2019s Eve with Maenam<\/b><\/a>\u2019s \u00a0four-course dinner. Inspired by the flavours of Southeastern Asia, Chef Angus An\u2019s celebratory menu features a selection of original creations alongside classic Maenam favourites. NYE celebrations may also \u00a0include exotic cocktails or wine pairings.<\/p>\n

$60 per person. A vegetarian menu is also available. (604) 730-5579.<\/p>\n

FIRST COURSE<\/strong><\/p>\n

crab and pomelo betal leaf wrap
\nmiang buo\u00a0served with ikura, lime dice and ginger
\nor
\nchicken and prawn in golden egg nets<\/p>\n

latiang
\ncaramelized shredded coconut, kaffir lime leaf, coriander<\/p>\n

SECOND COURSE<\/strong><\/p>\n

hot and sour beef soup
\ndom yum neua
\nbraised shank, Asian celery, fried garlic
\nor
\nhot and sour tamarind soup of grilled salmon
\ntom gati plah
\ncoconut cream, tamarind and green mango<\/p>\n

MAIN COURSE<\/strong><\/p>\n

(for parties of 2 choose 1 salad, 1 stir fry, and 1 curry)<\/p>\n

green mango salad with crispy soft shell crab
\nyum mamuang buo
\ntoasted cashew nuts, sliced green mangos, lime zest
\nor
\nroasted pork salad
\nyum moo yang
\nchilli jam, crackling, young lotus<\/p>\n

stir-fried lobster with black pepper
\npad gung lobster
\nholy basil, fried half lobster, spicy and aromatic
\nor
\nstir-fried baby back ribs
\npad prik king moo
\nwild ginger, green peppercorn, 3 flavour sauce<\/p>\n

red curry of duck leg
\ngeng pbet raised leg, kaffir rich curry, Thai basil
\nor
\nsouthern style seafood curry
\ngeng gati
\nkaffir lime zest, young coconut, crab, mussels, lingcod<\/p>\n

SWEETS<\/strong><\/p>\n

\u201caffogato\u201d
\nour version of ice coffee, served with crumble, vanilla milk
\nand condensed milk ice cream
\nor
\nThai iced tea pannacotta
\ncashew praline, kalamansi jelly, orange dice<\/p>\n

\"pentola\"<\/a>La Pentola della Quercia<\/a><\/strong><\/p>\n

NYE menu will feature both family style platters and individual dishes. Highlights include a glass of Moet & Chandon Champagne upon arrival, caviar, vitello tonnato, lobster ravioli, Icelandic heritage breed lamb and celebratory dolci.<\/p>\n

EARLY SEATING (5pm-8pm)<\/strong>
\n$55 per person*
\n7 course menu<\/strong>
\nDoes not include champagne or caviar.<\/em><\/p>\n

LATE SEATING (9pm-Late)<\/strong>
\n$90 per person*
\n10 course menu.<\/strong><\/p>\n

Call\u00a0(604) 642-0557<\/a>
\ninfo@lapentola.ca<\/a><\/p>\n

For more information please call\u00a0604-694-2103<\/a>\u00a0or emailinfo@lapentola.ca<\/a>.<\/strong>
\n*tax & gratuity not included<\/em><\/p>\n

OPUS HOTEL NYE sleep over rates from $289.Reserve Now<\/a><\/b><\/p>\n

\"burdock\"<\/a>BURDOCK & CO PRESENTS A SPARKLING NATURALIST WINE NEW YEAR\u2019S EVE DINNER<\/p>\n

<\/a><\/p>\n

Ring in the New Year at Burdock & Co<\/b><\/a> with a bright and bubbly four-course naturalist wine-focused dinner with an organic, locally-sourced menu by chef Andrea Carlson. With two seatings\u20146PM and 9PM\u2014the dinner highlights a curated selection of unadulterated bubblies. Franck Peillot sparkling, Domaine Rolet Cr\u00e9mant du Jura Ros\u00e9, Camillo Donati Lambrusco and Marchesi di Gresy Moscato d\u2019Asti la Serra are among the wines making an appearance at this exclusive celebratory dinner.<\/p>\n

The four-course meal is priced at $65 per guest, with naturalist bubbly pairings available for an additional $45.<\/p>\n

604-879-0077<\/strong><\/p>\n

December 31, 2013
\nFirst Seating: 6PM
\nSecond Seating: 9PM
\n$65 per guest, or add $45 with wine pairings<\/p>\n

SPARKLING WINES PRODUCED BY:<\/strong>
\nFranck Peillot Montagnieu Brut
\nDomaine Rolet Cr\u00e9mant du Jura Ros\u00e9
\nCamillo Donati Lambrusco
\nMarchesi di Gresy Moscato d\u2019Asti la Serra<\/p>\n","protected":false},"excerpt":{"rendered":"

Now that we’ve almost got Christmas out of the way, it is time to think about New Year’s Eve plans. \u00a0While I have spent the last few years at home (don’t worry not ALONE) there’s a few spots that are VERY tempting and I may just hit the town this year (WATCH OUT). \u00a0Here’s a<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[75],"tags":[48,5641,5746,5747,1075,5727,971,1182,5027,474,1080,7190,218,362,4927],"class_list":["post-23415","post","type-post","status-publish","format-standard","category-events","tag-cibo","tag-fable","tag-forgae","tag-la-pentola","tag-maenam","tag-mamie-taylors","tag-market","tag-rosewood-hotel-georgia","tag-shangri-la-hotel-vancouver","tag-uva-wine-bar","tag-vancouver-new-years-eve","tag-weekly-picks","tag-west-restaurant","tag-wild-rice","tag-wildebeest"],"acf":[],"yoast_head":"\nWhere to Ring in 2014 - 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I'm getting my finances organized, back\u2026","rel":"","context":"In "Things to Do"","block_context":{"text":"Things to Do","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/category\/events\/"},"img":{"alt_text":"sommelier","src":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/sommelier-1.jpg?fit=656%2C369&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/sommelier-1.jpg?fit=656%2C369&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/goodlifevancouver.com\/staging\/2138\/wp-content\/uploads\/sommelier-1.jpg?fit=656%2C369&ssl=1&resize=525%2C300 1.5x"},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/pw8VM-65F","jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts\/23415","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/comments?post=23415"}],"version-history":[{"count":0,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/posts\/23415\/revisions"}],"wp:attachment":[{"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/media?parent=23415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/categories?post=23415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodlifevancouver.com\/staging\/2138\/wp-json\/wp\/v2\/tags?post=23415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}