Vancouver's best-kept restaurant secrets

Dine Around Seattle 2011 will be from November 1st to November 30th.

There’s no better activity than dining with friends and family in the fall, the opportunity to do so at a delicious price will definitely help the pocketbook. Chefs at some of the area’s finest restaurants are preparing seasonal, delicious dishes for the return of Seattle’s most popular, dining event - Dine Around Seattle 2011.

Now in its tenth year, Seattle’s successful, bi-annual dining promotion (March and November) has become so woven into the culinary culture of our area that it is eagerly awaited by locals, as well as visitors, many of whom make their trip to Seattle to coincide with the month-long event. All month long, Sundays through Thursdays, 30 select Seattle area restaurants will be offering prix-fixe dinners for $30.00 and many will also offer prix-fixe lunches for $15.00. Each restaurant will decide whether they will offer lunch, dinner or both, but all meals will offer 3 courses with choice selections among appetizers, entrees and desserts.

Directly from the Bistro Pastis Press Release:

From November 1 through 13th, please join us for the last menu in our Fall Flavour Fete series – this one features Charcuterie. The word ‘charcuterie’ originates from the French term ‘ cuiseur de chair’ or ‘cooker of meat.’ In France, it has been considered a high culinary art for more than 600 years and involves meat products that have been preserved in some way – by curing, brining, drying, smoking, in a terrine etc. For the next two weeks, come by and savour these rich fall flavours in Chef Tobias Grignon’s interpretations of duck prosciutto, boudin blanc, rillettes, blood sausage, rillettes and even bacon ice cream. Reservations are always a good idea at 604-731-5020

Directly from the Mission Hill Press Release:

Mission Hill Family Estate Named “Winery of the Year” at the InterVin International Wine Awards Competition

Mission Hill’s Portfolio of Wines Collects 20 Medals at the Annual Competition Presented by Vines Magazine

West Kelowna, British Columbia (October 31, 2011): Mission Hill Family Estate has been named “Winery of the Year” at the InterVin International Wine Awards Competition, topping the list of more than 300 wineries entered in this year’s competition. Mission Hill Family Estate collected a total of 20 medals for its portfolio of fine wines spread across virtually every category in the competition.

Presented by Vines Magazine — Canada’s preeminent wine resource guide, and the producers of the annual Gourmet Food & Wine Expo — the InterVin International Wine Awards recognizes and celebrates the very best wines available to Canadian consumers.

The panel — a team of judges featuring hospitality, wine journalism, wine education and winemaking professionals — uses an objective, blind tasting format to reach its decisions. Competing wines were grouped by varietal or wine-style, ensuring that each wine was fairly evaluated alongside its peers.

In addition to the prestigious “Winery of the Year” accolade, Mission Hill Family Estate also received several individual awards for its winemaking achievements, including: Gold Medals for the 2007 Quatrain, 2007 Compendium, 2010 Five Vineyards Rosé and 2010 Reserve Vidal Icewine. The 2009 Select Lot Collection Merlot, 2009 Reserve Merlot and 2007 Select Lot Collection Syrah earned Silver Medals, as did its 2010 Five Vineyards Pinot Blanc, which earned a further “Judges’ Choice for Best Value.”

“We are honoured by this recognition for our dedication and contribution to the art of fine winemaking,” said Anthony von Mandl, Proprietor of the family-owned winery located in the heart of the Okanagan Valley in British Columbia. “I would like to thank InterVin for this prestigious accolade and acknowledge the panel of judges. This recognition is to our entire team’s credit, with special acknowledgement for Mission Hill’s winemaker John Simes. His vision, discerning approach and diligent work is without dispute.”

About Mission Hill Family Estate
Located in the heart of British Columbia’s Okanagan Valley, Mission Hill Family Estate is world renowned for its award winning wines, stunning setting and architecture, and Terrace Restaurant. Honoured as one of the Top Five Winery Restaurants globally, the restaurant and epicurean program is led by our Executive Chef Matthew Batey. Majestic mountains, scenic lakes and lush orchards encase the winery’s dramatic architecture and culminate in a setting that celebrates wine, food and the arts. With sustainable practices that ensure care for the environment, and a timelessness that respects the family’s European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery. Visit missionhillwinery.com for more information.

GK Media Inc is pleased to present a new feature cookbook recipe:

Winter Vegetable Soup from the new Soup: A Kosher Collection Cookbook.

To download all of the recipes please use the recipe iPod guide or go to the Recipes page.

To have a chance to win the Soup Cookbook join the December 1st, 2011 newsletter.

Directly from the Cibo Trattoria Press Release:

Cibo Trattoria Is Pleased To Welcome Wine Maker Mario Bollag From Italy’s Terralsole Vineyard

Vancouver, BC (October 28th, 2011) — Join Cibo’s executive chef Neil Taylor and General Manager David Fert as they welcome Mario Bollag and a tasting of six of his extraordinary wines at an exclusive winemakers dinner on Thursday, November 10, 2011.  The three course dinner will be paired with three Brunellos, 1 Syrah, 1 Merlot and 1 Rossoni di Montalcino.  The amazing price of just $89.00 per person also includes a complimentary glass of bubbles upon arrival (exclusive of tax and gratuity).

Terralsole, established in 1996 sits on thirty acres of vines.  Literally meaning Land Towards the Sun, Terralsole owner Mario Bollag along with his wife Athena, have been producing award winning wines using natural viticulture, organic fertilizers and cover crops.  Mario will delight in telling you of how he has been crafting 100% Sangiovese Brunello and how he has cultivated two distinct terroirs in Montalcino using as his palette the blend of soils, vineyard aspects and microclimates.

‘Harmony in the bottle’ is the credo and passion that Mario lives by.

Neil’s menu for the evening includes:

Chicken liver Toscana with pickled walnuts and bruschetta
Pappardelle with duck ragu and pecorino
Bistecca alla foirentina with cannellini beans and tomato
Torta della nonna with grappa soaked cherries

The wines we will be pouring:

Terralsole Rosso di Montalcino 2007 - 1st course
Terralsole ‘Coldoro’ Merlot IGT 2006 - 2nd course
Terralsole ‘Pasticcio’ Cab/Franc IGT 2006
Terralsole ‘Solista’ Syrah IGT 2006
Terralsole Brunello di Montalcino 2004 - 3rd course
Terralsole Brunello di Montalcino Riserva 2004
4th  Mario’s Terralsole Grappa for dessert

For further information and tickets,  please contact Cibo at 604-602-9570 or email davidf@cibotrattoria.ca.

Directly from the Restaurant 62 Press Release:

RESTAURANT 62 COOKS UP NEW SEASONAL MENU

Fall/Winter menu blends new classics and popular favourites

Executive Chef Jeff Massey has cooked up an elegant line up of new classics and old favourites for Restaurant 62’s new Fall/Winter menu. The seasonal selection of dishes features popular R62 dishes like coffee crusted grilled beef tenderloin; slow braised veal osso bucco; seared Fraser Valley duck with mushroom crepes; and an exquisite election of seafood dishes.

“With the weather turning colder, most of us crave richer, bolder flavours,” said Chef Massey. “Our new menu incorporates seasonal flavours like pumpkin, hazelnuts, cranberries and apple paired with local cuts of meat and seafood to create satisfying and intensely flavourful dishes.”

The new menu can be viewed in it’s entirety at www.restaurant62.ca

Directly from the Bel Cafe Press Release:

Vancouver’s full service café announces key staff ahead of upcoming launch

David Hawksworth is delighted to announce Nathan Gilmore as Manager of soon-to-open Bel Café, located adjacent to Hawksworth Restaurant in downtown Vancouver.

Armed with a decade of experience in restaurant management, Gilmore brings passion and knowledge to the role of manager at this much-anticipated full-service café. Additionally, Gilmore will oversee the coffee program at both Bel Café and Hawksworth Restaurant.

San Diego-born and White Rock-raised Gilmore most recently managed a Starbucks Coffee store and previously held management roles at Marcello and Café Crêpe Inc. Passionate about internal development and growing a team of talented professionals within the café environment, Gilmore has shown his enthusiasm for local products, nurturing strong bonds with BC-based suppliers SPOT Tea and 49th Parallel, both of which feature custom tea and coffee blends on the menu at Bel Café.

“By providing a truly equal focus on all aspects of the café experience, Bel Café will strive to elevate the coffee scene in Vancouver,” says Gilmore of his goal to create enjoyable, memorable experiences through the pairing of high-quality artisan coffee with equally high-quality food. “The café has a unique ability to be many different things to many different people, all at the same time.”

Attracting the right individual for the role has been a focus for Chef David Hawksworth, whose eponymous restaurant continues to garner critical acclaim on a national and international level. “I admire Nathan’s drive and energy,” says Chef Hawksworth. “His eye for detail and dedication to product sourcing, internal development and putting our guests first is admirable and hence he is the perfect person for the role.” Opening at the end of October and located on the corner of Howe and Georgia streets, David Hawkworth’s Bel Café will combine attentive service and delectable savory and sweet menu items, alongside custom beverage blends.

For more information, visit www.belcafe.com

Directly from the CocoaNymph Press Release:

Time to get Festive with CocoaNymph

If you are looking for great holiday gift ideas, CocoaNymph has you covered!

“This year I will also be making peppermint bark,” says CocoaNymph chocolatiere, Rachel Sawatsky. “It is a thin, crisp layer of dark chocolate covered in a thin layer of white chocolate, flavoured with natural peppermint and strewn with pieces of candy cane. It’s the perfect hostess gift for holiday parties, or a perfect nibble to serve your guests.”

Find these perfect holiday items at CocoaNymph Chocolates & Confections (www.cocoanymph.com), located at 3739 West 10th Avenue, Vancouver, BC.

Directly from the Au Petit Chavignol Press Release:

Starting Monday October 31, 2011, Au Petit Chavignol will be opening earlier every day. That means we’ll open for lunch at 11 am Mon-Fri, and for brunch on the weekends starting at 10 am.  Our new hours are:

Mon 11am - 10pm
Tue 11am - 10pm
Wed 11am - 10pm
Thur 11am - 11pm
Fri 11am - Midnight
Sat 10am - Midnight
Sun 10am - 10pm

http://www.aupetitchavignol.com/

Don’t miss the December 1st, 2011 newsletter.  There will be two giveaway prizes:

One winner will receive a copy of the new Cook Cookbook and another winner will receive a copy of Soup a Kosher Collection Cookbook.
In order to have a chance to win you have to sign up. Sign up here.

Directly from the Rocky Mountaineer Press Release:

ROCKY MOUNTAINEER SNAGS FIRST ENSEMBLE TRAVEL GROUP AWARD

Travel Agents Name the Company “Canadian Transportation Partner of the Year”

Rocky Mountaineer is pleased to announce it has been recognized as “Canadian Transportation Partner of the Year” at the North American Ensemble Conference in Las Vegas, Nevada last week.

This marks the first time Rocky Mountaineer has been honoured by Ensemble Travel Group, an international organization of professional travel agencies in Canada and the U.S.

“It is truly an honour to be recognized alongside such well respected names in the hospitality and transportation industries,” said Bob Nicholas, Vice President, Global Sales of Rocky Mountaineer. “We are dedicated to the agent community, and thrilled to be acknowledged by the travel professionals of Ensemble for providing an extraordinary and unique rail experience.”

Founded in 1968, Ensemble Travel Group is a proactive, member-owned international organization of approximately 850 professional travel agencies in Canada and the U.S.

Members based their selection on Rocky Mountaineer’s outstanding customer service, multi-faceted agency support and overall guest satisfaction.

For more information about Rocky Mountaineer or to receive a new 2012 brochure, please contact your local travel professional or visit rockymountaineer.com.

Directly from the Tourism Whistler Press Release:

Caesars with breakfast, cocktails with canapés – the art of pairing showcased at Whistler’s Cornucopia

Whistler, B.C. – We’ve long been told that breakfast is the most important meal of the day; when paired with the iconic Canadian beverage, the Caesar; it can also be the most interesting.

Yes, Eggs Benedict and the Caesar go hand-in-hand and, at Cornucopia, local mixologists and chefs will join forces to deliver a special seminar on how to pair breakfast and beverage. Mixology master Carrick Bates from Elements Urban Tapas Parlour will present three variations on the classic Canadian beverage, the Caesar, while Chef Cameron Hill from Wild Wood Pacific Bistro will prepare mouth-watering Eggs Benedict in what has been dubbed a “match made in culinary breakfast heaven.”

The Wild Wood Pacific Bistro and Elements Urban Tapas Parlour present Caesar Meets Benny – one of the six Viking Stage Series events which help deliver the culinary component of Cornucopia: Whistler’s Celebration of Wine and Food.

Celebrating its 15th year, Cornucopia takes place November 10-13 with wine and culinary seminars, winemaker dinners and after-parties. Offering seminars on Japanese cuisine, cocktails and canapés, appetizers, cheeses and local ingredient sourcing, the Viking Stage Series is a staple on the Cornucopia menu of events and features presentations by several outstanding chefs, mixologists and industry representatives.

The Viking Stage Series kicks off November 11 with Sushi Village and SelectWine presenting Fresh Ingredients, Global Inspiration and Artful Presentation. Here, Chefs Keisuke Matsuzaki and Shogo Yonaha will share the ins and outs of Japanese cuisine with featured dishes including seaweed salad, miso marinated black cod and the house favourite, Superhiro roll.

Also on Friday, Nita Lake Lodge Executive Chef Tim Cuff and mixologist Hailey Pasemko present Cocktails & Canapés. Here, carefully orchestrated canapés are paired with complementary cocktails for a unique taste sensation. Learn how ordinary ingredients can be extraordinary and discover the fine art of cocktail and canapé pairing. Known as the Commander and Chief of Beverage at Nita Lake Lodge, Pasemko has defined a cocktail culture for the resort’s Aura restaurant and Cure lounge and patio, utilizing fresh herbs and flowers from the rooftop garden in original creations including her in-house bitters and infused spirits such as cedar-infused rye.

The Wild Wood Pacific Bistro and Elements Urban Tapas Parlour’s Caesar Meets Benny seminar starts off the Viking Stage Series on Saturday and is followed by Good Things Come on Small Plates with CRU Executive Chef Alana Peckham joined by Quails’ Gate Winery. Peckham will present an appetizer cooking demonstration, preparing three different recipes paired with wine from Quails’ Gate. Featured dishes include Truffled Mushroom Carnaroli Risotto, Rare Seared Local Albacore Tuna, Focaccia Bread Salad and Smoked Paprika Vinaigrette and Crisp Wonton Crackers with Edamame Hummus and Oven dried cherry tomatoes.

All You Need is Cheese & Wine, hosted by the Dairy Farmers’ of Canada, takes place Saturday afternoon and features a selection of fine Canadian cheeses and wines from Blasted Church Vineyards and Summerhill Pyramid Winery. Participants will learn to how pair wine and cheese with some of the selections including: Little Qualicum Cheeseworks’ award-winning Brie with a sparkling Riesling, aged Farmhouse cheese from Natural Pastures Cheese Company paired with a full-bodied Merlot, pepper boursin from Agropur with a fruity, slightly sweet Gewurztraminer and a zesty, creamy blue cheese with a sweet late harvest Pinot Noir. This experience is one you can bring with you when hosting your next wine and cheese party.

Wrapping up the Viking Stage Series on Sunday, Sharing Life, Love & Local Foods is presented by FoodLovers and the Pemberton Distillery, joining forces to deliver handcrafted canapés and sweet treats with unique spirits while focusing on products from the Pemberton Valley. The FoodLovers are pastry chef Jenna Dashney and award-winning chef Maxim Ridorossi, who operate the The FoodLovers Cooking Company Bistro in Pemberton, creating artisan food with local, organic ingredients. The FoodLovers will pair their dishes with cocktail creations from Pemberton Distillery’s husband and wife team Tyler and Lorien Schramm. Cocktails will feature the international award-winning Schramm vodka – the only certified organic small batch potato vodka in the world, the new blueberry-infused vodka as well as Canada’s first organic gin.

Faces of Cornucopia

Tim Cuff, Aura Restaurant

After working his way through some of the finest kitchens in Canada, Executive Chef Tim Cuff made the move to Whistler in 2010 as Executive Chef of Aura at Nita Lake Lodge.  A native of Saskatoon, Saskatchewan, Cuff’s career choice was a product of his environment.  Growing up in a small farm town, the Cuff family sourced much of their food directly from the nearby farmers and this instilled a natural passion for food and a fine appreciation for the hard work and dedication of small-scale farmers and producers.  After studying culinary arts at the Southern Alberta Institute of Technology, Cuff worked in some of Canada’s most reputable restaurants including Teatro Restaurant in Calgary, Mission Hill Family Estate Winery, the Wickaninnish Inn in Tofino and West Restaurant and Bar in Vancouver.  In 2006 Cuff received the prestigious Chef de Cuisine certification by the Canadian Culinary Federation.  For Cuff, it’s about respect.  Respect for classic cooking techniques (he’s a master of sous vide), for food, and for the myriad of local supplies that he works so closely with.  He insists that there is a difference, a richness and depth of flavour and freshness that comes from their passion and attention to detail.

Tickets to all Viking Stage Series events are $25 each with all events taking place at the Whistler Conference Centre.

Visit whistlercornucopia.com for ticket and event information.

Cornucopia CRUSH! packages including a ticket to this flagship tasting event and accommodation start at $161 CDN per person. To find out more, visit whistler.com/cornucopia

GK Media Inc is pleased to present a new feature cocktail recipe:

The Canadian Mint from Gibson’s Finest Whisky.

To download all of the recipes please use the recipe iPod guide or go to the Recipes page.

Directly from the Vancouver School of Music Press Release:

Province of British Columbia announces $1 million investment in the VSO School of Music

VANCOUVER, BC – The Vancouver Symphony Orchestra (VSO) School of Music has received $1 million in funding from the provincial government, Minister of Community, Sport and Cultural Development Ida Chong announced on Friday, October 14th at an event hosted by Minister of Children and Family Development Mary McNeil.

The VSO School of Music began classes and lessons this September. In addition to traditional one-on-one and group instruction, part of the community music school’s programming will be offered via the latest distance learning technology to instruct students in communities throughout the province, including rural British Columbia. The VSO School of Music will connect aspiring young artists across B.C. with professional musicians from the VSO and guest performers from around the globe.

Western Canada’s largest performing arts organization, the VSO offers more than 150 concerts per year in the Lower Mainland with an annual attendance in excess of 200,000 people. The VSO attracts world-class artists to British Columbia, and performs in twelve different venues around the Lower Mainland. The Minister also recognized the VSO’s annual operating grant of $1.22 million through the BC Arts Council at the event.

The BC Arts Council – an independent agency of the Province – supports opportunities for artists, strengthens local economies and enhances quality of life for citizens in communities across British Columbia.

QUOTES:

Minister of Community, Sport and Cultural Development Ida Chong: “The Vancouver Symphony Orchestra’s School of Music can help teach and inspire young British Columbians from families fostering a love for classical music. We’re proud to work with the Vancouver Symphony – one of Canada’s most prestigious orchestras – to help talented youth throughout British Columbia develop their musical ability.”

BC Arts Council chair Stan Hamilton: “The BC Arts Council is committed to fostering excellence in all its forms. Year after year, our independent peer review committees have recognized the VSO as one of the leading arts organizations in the province – and acknowledged its commitment to the highest-possible standards of musical performance, community involvement and outreach activities.”

VSO School of Music Executive Director Shaun Taylor: “The VSO school of music is grateful for this support, which allows us to provide the highest-quality of music education to students of all ages and abilities – not just in Vancouver but throughout the province.”

Vancouver Symphony Society & VSO School of Music Society President and CEO Jeff Alexander: “The Vancouver Symphony Society is truly appreciative of the Province of British Columbia for its generous annual operating support through the BC Arts Council. This core funding enables us to carry out far-reaching performance, community and educational activities, enriching the lives of British Columbians – and through our recordings, tours and radio broadcasts, people the world over. We are additionally grateful today for the meaningful investment from the Province in the new VSO School of Music.”

Quick Facts:

The Vancouver Symphony, Canada’s third-largest symphony orchestra, employs more than 100 people full-time.

The organization’s annual operating budget exceeds $13 million.

The $30-million VSO School of Music began programs this fall in downtown Vancouver in a newly constructed state-of-the-art 2,325 square-metre (25,000 square-foot) facility including an acoustically isolated recital hall with recording capabilities, 18 acoustically designed teaching studios, two classrooms, an ensemble room, cafe, gift shop and computer listening stations.

The School was constructed by Wall Financial Corporation in partnership with Macdonald Development Corporation through the City of Vancouver’s Cultural Amenity Bonus Program.

In addition to Provincial support, the VSO School of Music has received funding from the Federal Government’s Cultural Spaces Canada program, as well as significant contributions from the private sector.

Serving students of all ages (three months to seniors) and all skill levels, the VSO school of music offers lessons on all orchestral instruments, as well as piano, voice, chamber music, classical guitar, music appreciation, theory, history and world instruments such as the sitar and koto.

Learn More:

For more information, visit the BC Arts Council website at: http://www.bcartscouncil.ca

Visit the Vancouver Symphony Orchestra at: http://www.vancouversymphony.ca

Visit the VSO School of Music at: http://www.vsoschoolofmusic.ca

Directly from the Oakwood Canadian Bistro Press Release:

Oakwood Canadian Bistro Launches New Fall / Winter Menu and $10 Brunch BC’s Finest Ingredients Showcased at Casual Kitsilano Restaurant

Vancouver, BC – Oakwood Canadian Bistro is delighted to launch its new fall/winter menu showcasing BC’s finest ingredients. Following a successful opening this summer, the casual, welcoming room is quickly carving a name for itself as Kitsilano’s favourite neighbourhood restaurant. Perfect for cozy fall and winter dinners, the warm, 85-seat bistro features a roaring fireplace and 16-seat communal table made from reclaimed fir, oak and cedar.

Executive Chef Michael Robbins—a rising star in Vancouver’s culinary community—prides himself on Oakwood Canadian Bistro’s food philosophy, which focuses on fresh, house-made dishes crafted from locally sourced products. The small, seasonally changing menu caters to market availability and the sustainability of the products. All meats are organic, local and free of hormones and antibiotics, while the seafood is sustainable, seasonal and Ocean Wise certified. From the breads and pastas to the butchery and sauces, all products are made in-house with quality and consistency.

Oakwood Canadian Bistro’s straightforward dinner menu features Canadian classics alongside the international melting pot cuisine that Canada is renowned for. Menu highlights include French Onion Soup with caramelized onion, beef broth and smoked cheddar crostini; Sezmu striploin steak and frites with Kennebec hash, onion jam and dijon hollandaise; herb potato gnocchi with tomato sauce, zucchini, olives, fried sage, parmesan and pesto; and the acclaimed AAA Burger made with hand-cut meat, house-made poppy seed bun, buttermilk fried onion and smoked cheddar. With a reasonable price point of $7 to $26, the Oakwood Canadian Bistro offers a fun, unpretentious dining experience.

Enjoy your weekends a little more with brunch at the Oakwood, featuring a tasty selection of dishes for only $10 each. Chef Robbins breakfast creations include albacore tuna nicoise benedict, blueberry mascarpone French toast, and braised shortrib served with fried eggs, marinated tomato and potato pancake. Sip on 49th Parallel artisan coffee, and add on tasty sides of granola and yogurt, bacon, sausage, hash or fruit for only $5 each.

The Oakwood Canadian Bistro serves fresh, honest food in a casual neighbourhood environment. This modest Kitsilano room encourages diners to gather around the central communal table with old and new friends, sip BC craft beers and linger over one of Chef Michael Robbins’ seasonally driven dishes. The restaurant is open Tuesday to Sunday from 5pm to late (1am on weekdays, 2am on weekends) and open for brunch on Saturday/Sunday from 10am to 3pm.

The Oakwood Canadian Bistro is located at 2741 West 4th Avenue in Vancouver, BC. For more information, please call 604.558.1965.

Directly from the American Cheesesteak Company Press Release:

The American Cheesesteak Co. Opens the Door to a Philadelphia Tradition

Restaurant is Vancouver’s first to pay homage to an authentic cheesesteak experience

One of America’s most iconic food experiences arrives in Vancouver as The American Cheesesteak Co. opens in the heart of the city’s downtown entertainment district (781 Davie Street at Howe) in October 2011.

From the streets of Philadelphia to Canada’s west coast, the legendary melt-in-your-mouth Philly Cheesesteak has been given a fresh, contemporary take. Serving classic and specialty versions of the iconic sandwich, using all-natural, locally-sourced ingredients, The American Cheesesteak Co. is Vancouver’s first restaurant dedicated to a genuine cheesesteak experience.

Chef Anthony Sedlak – a Vancouver native and host of Food Network’s The Main – spent nearly a year developing the menu for The American Cheesesteak Co.

“We went straight to the streets of Philadelphia to find out why cheesesteaks are so popular, and then created our own exclusive menu,” explains Sedlak. “Our cheesesteaks are true to the Philly spirit – they are incredibly satisfying, gutsy comfort food. We’ve kept the authenticity of the original, while maintaining Vancouver’s high standards for fresh, nurturing food appealing to a wide range of tastes.”

The American Cheesesteak Co. is a throwback to the old-style “steak” joints found throughout Philadelphia, serving a hearty slice of Americana in a fun and inviting, diner-style atmosphere.

The restaurant offers traditional cheesesteaks made from tender prime rib shaved fresh daily, savoury cheeses and proprietary seasonings, and served piping-hot on freshly baked bread. Guests will also be tempted by decadent specialty, vegetarian and chicken versions that bring together tantalizing flavours. These include The High-Roller, which showcases wagyu beef, forest mushrooms, truffle aioli and fontina cheese; the Chicken Milanese, made from hand-breaded, crispy chicken breast; and The Good Earth, a sumptuous vegetarian option combining sautéed vegetables, crumbled feta cheese and home-made pesto mayonnaise.

The menu would not be complete without irresistible sides – the perfect finishing touches to a cheesesteak:  signature, twice-cooked fries, skinny onion rings, market salads, and hand-scooped, all-natural milkshakes or ice-cream sandwiches.

“Philadelphians have had a love affair with the cheesesteak since the 1930s – it is tried and true fare,” adds Sedlak.  “We use simple, real ingredients to re-create this soulful classic.  The American Cheesesteak Co. will be an experience that warms the stomachs, heart and spirit of Vancouver.”

The American Cheesesteak Co. is fully-licensed with sit-down dining in the restaurant and year-round patio. Open daily from 11:30 a.m. till very late, the restaurant invites lunch, dinner and late-night crowds to discover why cheesesteaks are such a time-honoured tradition, capturing the hearts of Americans for more than 75 years.  www.americancheesesteak.com

GK Media Inc is pleased to present a new feature article:

White Spot: Burger Guest Stars are Back!