What To Do In Vancouver This Week
How can we be celebrating the last week in February already? I’m feeling like I’ve done nothing this year, it’s a blur, it’s just flown by and it’s been a lot of reaction and not much pro-action. After a week in Kelowna for the Canadian Culinary Championships (congrats again to Chef Yannick LaSalle) and a couple of events and meals out, it’s time we made some proper plans for the year before it disappears. We’ll work on that over the next while, and are definitely going to get into planning mode, but in the meantime, here’s a few things we are planning to catch this week while we think about the rest of the year’s plans.
Vancouver International Wine Festival – All Week
It’s not too late to get in on the action at the 41st Vancouver International Wine Festival as a few stellar events still have tickets available. This week’s festival includes 53 events, 160 wineries, 16 countries, 1,425 wines and 25,000 participants. Join them! Events still available link here.
Monday Bar School at Medina
Monday Bar School – H’s Sunday Bar School being resurrected as Monday Bar School at Medina.
Well this sounds like a whole lotta fun, plus some learning too! Every Monday (except stat’s) from 4pm-6pm bar, spirit and hospitality knowledge brought to you by a bar whiz from your cmmunity at Cafe Medina. $30 to attend, first come, first serve.
First class this Monday, February 25th on “The History of the Cocktail and the 6 Essential Cocktails” with Julia Comu of Medina Cafe AND Monday March 4th on “Gin & Genever, History, Brands and Cocktails” with Robyn Gray of Prohibition.
Little Engine Wines at Fable
Get your tickets for a very special 5 course dinner at 7pm on Tuesday Feb 26th with the Okanagan’s Little Engine Wines and Chef Trevor Bird. One seating – harvest style. $150 per person. Tickets purchased in advance. Call 604-732-1322 or email us to begin the ticket process.
Seared Scallop Crispy pork belly, agnolotti, Okanagan apple
2017 Silver Sauvignon Blanc
Olive Oil Poached Salmon Fennel risotto
2016 Gold Chardonnay
Smoked duck Breast Confit and parsnip croquette, braised cabbage
2017 French Family Release Pinot Noir
Peace country Lamb Navarin Walnut tart, pickles
2016 Platinum Merlot
Vanilla Ice cream Burnt bread anglaise Tawny Port
N.V. ‘Fortified’ Tawny-Style Port
Turf 2 Year Celebration – February 26
Grab yourself a ticket and gather around the table for delicious vegan tacos, tequila, prizes, games, and good company.
Your ticket Includes: Entry plus 3 x vegan tacos, a drink, and dessert
Tue, 26 February 2019 6:30 PM – 9:30 PM PST TICKETS
Yuwa Sake Dinner February 27
Dassai Sake Dinner Wednesday, February 27 beginning at 6:30 p.m., Yuwa Sommelier and Co-Owner Iori Kataoka will welcome Patrick Ellis, President of Blue Note Wines & Spirits Inc. and certified Sake Samurai, and Dassai ambassador Takaharu “Kuma” Kumagai, who will showcase a variety of super-premium Junmai ‘Daiginjo’-class sakes such as ‘Dassai 50’, ‘Dassai 39’, ‘Dassai 23’ and ‘Dassai Nigori’ as well as rare surprise entries hailing from the celebrated brewery located deep in the mountains of Yamaguchi Prefecture.
A limited number of tickets to the dinner, which also includes one premium distilled Shochu and a multi-course feast featuring Executive Chef Masahiro Omori‘s signature take on traditional Japanese cuisine, are available for $150 per person plus tax and gratuity.
DASSAI SAKE DINNER MENU
$150 per person plus tax and gratuity
Sakizuke ‘amuse’ Nanohana and Hirame Kobujime Dashi Gelée
canola flower, kelp-marinated flounder, okara soy pulp, dashi gelée, Northern Divine caviar, yuzu citrus
Hassun ‘appetizers’ Yurine Surinagashi lily bulb soup
Tomyo Ohitashi snow pea leaves, shimeji mushroom, Kyoto-style deep fried bean curd in dashi stock
Horenso Gomae blanched spinach, white sesame vinaigrette, king oyster mushroom, arare-rice cracker bits, BC Dungeness crab
Kabu Tofu BC turnip milk tofu
Wagyu and Cauliflower Tosa-Ae Wagyu rib eye, bonito marinated cauliflower
Wanmono ‘soup’ Shungiku and Asari chrysanthemum, Manila clams, daikon radish, carrots, baby anchovy, ichiban-dashi broth
Agemono ‘fried’ Renkon Hasami Age monkfish and prawn pâté, lotus root, broccoli tempura, myoga Japanese ginger
Yakimono ‘grilled’ Karei Yuan-Yaki BC halibut marinated in yuzu citrus soy, scallops with miso paste, simmered lemon sweet potato
Nimono ‘simmered’ Buri Nitsuke buri yellowtail in sweet soy dashi, white radish, asparagus, carrots, bamboo shoot
Tome chef’s choice nigiri sushi
Mizugashi ‘dessert’ Ichigo and Kiwi Shira-Ae strawberry and kiwi with tofu dip and Okinawa black sugar sauce
Riley Park and Nat Bailey Stadium Farmers’ Market
One of the city’s biggest farmer’s markets, full of fresh produce, seafood, meat, cheese and local artisans. Come hungry and brunch on food from the food trucks. Saturday to April 27, 2019 10-2 pm Riley Park Plaza – 50 East 30th Ave., Vancouver, Nat Bailey Stadium – 4601 Ontario Street, Vancouver.
