Sunday, December 8th, 2013
Directly from the Yaletown Distilling Company Press Release:
VANCOUVER’S NEWEST DISTILLERY OPENS ITS DOORS ON REPEAL DAY
The Yaletown Distilling Company Opens Its Craft Distillery On The Anniversary Of Prohibition’s End
Vancouver, B.C. - The Yaletown Distilling Company opens its doors to the public on December 5th, 2013. The distillery is the newest venture of the Mark James Group, and takes up the tradition of in-house craft production and bottling pioneered by the Yaletown Brewing Company. Currently distilling vodka and gin produced with 100% B.C. ingredients, the distillery plans to offer whiskey, grappa, house liqueurs, and eau de vie in the near future. The Yaletown Distilling Company is located in the SOHO building in Yaletown with Paulies Kitchen and The Distillery Bar, and will include a public tasting room and retail store, where guests can sample and purchase their premium spirits.
The custom-made distillery is the vision of Iain Hill, Head Brewmaster of the Mark James Group for the past 18 years. An award-winning brewer, Hill has been instrumental in designing and commissioning many of the Mark James Group’s iconic brewpubs. He has been a judge at The Brewing Industry International Awards and consulted both locally and internationally, and now acts as Master Distiller for The Yaletown Distilling Company.
Drawing on his extensive experience, the distillery’s equipment was intentionally designed for the space by Hill in partnership with Bavarian Brewing Technology (bavarianbrewerytech.com). The stainless steel machinery can be observed from the adjacent Distillery Bar, where the distillery’s products are served up in signature cocktails designed by barman Shaun Layton. The Yaletown Distilling Company’s tasting room will be open for samplings 5 days a week. Private tours of the space will be available by appointment. Yaletown Craft Vodka and Yaletown BC Gin will be available exclusively at the distillery retail store, with plans to expand distribution through the BCLDB in the near future.
The Yaletown Distilling Company is located at 1132 Hamilton Street. Both the Yaletown Craft Vodka and Yaletown BC Gin are made from 100% local ingredients are available in 375 ml and 750 ml bottles. The tasting room will be open Tuesday-Wednesday 12-5pm, Thursday 12-7pm, and Friday-Saturday 12-10pm closing on Sunday and Monday. Private tours of the distillery can be arranged by contacting YDC by phone at 604-669-2266 or by email to email@example.com.
Tuesday, November 12th, 2013
Directly from the Bittered Sling Press Release:
“EUROPEAN INVASION” TO CORK SEASON THREE OF BITTERED SLING BISTRO
All-star lineup of local bartending talent set for battle at final Bistro event Nov. 24
VANCOUVER, BC — All ‘food’ things must come to an end. So, too, must the third season of the wildly popular food-and-cocktail-pairing competition known as Bittered Sling Bistro.
First launched in 2011 by award-winning bartender Lauren Mote and celebrated chef Jonathan Chovancek, co-proprietors of Bittered Sling Extracts, the Bistro is Vancouver’s longest-running and largest competition of its kind. Each Bistro event blends featured spirits and sumptuous, seasonal cuisine with a special guest bartender who guides participants through an informative spirit-tasting session and creates custom cocktails to accompany each dish. Guests are asked to rate each host bartender’s presentation and pairing skills, and at the end of each season, the top-scoring bartenders compete for a coveted grand prize.
The season three finale — held at Uva Wine Bar at 900 Seymour Street, Vancouver on Sunday, Nov. 24 from 8–11 p.m. — will pit six of Vancouver’s elite, behind-the-bar all-stars against each other in a showcase showdown. Jay Jones (The Blackbird Public House and Oyster Bar), Evelyn Chick (Blue Water Cafe + Raw Bar), Justin Taylor (Yew at the Four Seasons), Grant Sceney (Fairmont Pacific Rim), Jean-Sebastian “J.S.” Dupuis (Homer Street Café) and Robyn Gray (PiDGiN) will mix, sling and spin inspired creations and vie for bartender bragging rights as well as a one-of-a-kind brand of “bartender bitters” to be created in their honour by Bittered Sling.
Sponsored by Charton-Hobbs, the Bittered Sling Bistro finale is billed as the “European Invasion”, as each bartender will be tasked to create a unique cocktail inspired by and using featured spirits Hennessy Cognac, Ardbeg and Glenmorangie single-malt Scotch Whiskies and Belvedere vodka. Guests will have the opportunity to sample each competitor’s cocktail and delicious bites from the Uva kitchen.
“Since the very first event, Bittered Sling Bistro has been all about spirit — in both the bartender and the bottle,” says Mote. “We feel honoured to have had the experience of cooking and crafting with so many talented bartenders at the Bistro”, adds Chovancek. “Their creativity is awesome and inspiring.”
Only a limited number of tickets to the Bittered Sling Bistro finale are available for $30. To purchase tickets, visit www.eventbrite.ca/event/9185842101.
Thursday, October 24th, 2013
Directly from the Bittered Sling Press Release:
SAVOUR THE SEASONS WITH BITTERED SLING’S “SEVEN DEADLY SLINGS”
Two lively new flavours added to extract maker’s seasonal lineup
VANCOUVER, BC — It’s no sin to enjoy the fruits of your labours, and when it comes to creating top-shelf culinary and cocktail extracts with a seasonally inspired twist, look no further than Bittered Sling’s Seven Deadly Slings.
With two inspired new flavours — Malagasy Chocolate and Zingiber Crabapple — joining Bittered Sling’s Seasonal lineup this December, there’s a deadly sling to set the perfect tone for every occasion, no matter the time of year.
Cascade Celery (July release) — Make your guests green with envy by adding a dash of this complex, herbaceous and bitter concoction to the dish or glass. This flavour captures the essence of one of nature’s most versatile ingredients, wild celery, and blends it seamlessly with the spirit of the majestic Rocky Mountain cascades.
Clingstone Peach (September release) — Widely known as the juiciest, sweetest and most succulent of all peaches, the Clingstone’s flesh greedily grips the pit. But, you won’t have to pry to savour the bold and robust flavours of this peachy keen extract with its uplifting, smoky, spicy and peppery back notes.
Shanghai Rhubarb (September release) — Fear the tart and tangy wrath of the rhubarb and prepare to pucker up to this floral, zesty, night-market inspired extract, offering a palatable pairing of exotic, Far East spice and the brilliant perfume of freshly harvested rhubarb from the Fraser Valley region of British Columbia.
Suius Cherry (September release) — Reminiscent of those slothful, lazy summer days, Suius Cherry is a lip-smacking, delicious force to be reckoned with. Celebrating the big, bold flavour of the Lapin cherry and the sun-dappled Osoyoos (“Suius”) region of the South Okanagan, British Columbia, this extract boasts complementary notes of aromatic, bitter, sweet and savoury.
Autumn Bog Cranberry (November release) — They say that pride comes before the fall, but the pleasure you’ll take in this intensely bright and florally perfumed flavour arrives in the midst of the autumn harvest. Roll up your cuffs, wade into the wetland and savour the freshly harvested tang of the cranberry crop.
Malagasy Chocolate (inaugural release December 2013) — Just one drop and you’ll lust after this intensely rich, delectable creation. Harvested from the far reaches of the Malagasy plantations and roasted at Vancouver’s East Van Roasters, the Madagascar cacao beans take centre stage in this dry, aromatic chocolate bitters.
Zingiber Crabapple (inaugural release December 2013) — Go ahead. Be a glutton for punishment. Just like Snow White, you’ll find you’ve never been bitten by an apple quite like this. Harvested from British Columbia’s Okanagan Valley, the crabapple’s high-tannin skin and piquant, flavourful centre is enhanced with the perfumed spice of the Zingiber family’s ginger, turmeric and cardamom.
In addition to the Seven Deadly Slings, Bittered Sling has also just released a special-vintage Kensington Dry Aromatic bitters inspired by and named for the vibrant, storied and diverse Toronto neighbourhood renowned for its historic Market district. A blend of classic, dry aromatic bitters and intense herbal, high-resin spice, citrus and root flavours, Kensington is an incredibly versatile addition to the Bittered Sling family and offers a unique twist for both classic cocktails and innovative mixology.
Each of the Seven Deadly Slings — as well as Kensington, the Holiday Gift Pack and the six original Global flavours (Denman; Lem-Marrakech; Moondog; Grapefruit & Hops; Orange & Juniper; Plum & Rootbeer) — are available at select retailers across North America, as well as (behind the wood) at many fine restaurants and cocktail bars, including Uva Wine Bar, where Bittered Sling co-proprietor Lauren Mote presides as Bar Manager.
About Bittered Sling
Bittered Sling celebrates the collaboration of mixologist/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. Originally marketed as a medicinal tonic, bitters are a concentration of select natural herbs, fruits and spices and are an indispensible tool of any bartender, as well as a flavouring agent for cocktail and culinary creations both savoury and sweet. For more information, visit www.bitteredsling.com,
Monday, October 14th, 2013
Directly from the Donnelly Group:
The Blackbird Public House:
The newest addition to the Donnelly Group brings a new look and feel to their growing list of Public House locations. Designed by Craig Stanghetta at Ste. Marie, The Blackbird Public House & Oyster Bar is Open at 11am daily in the Financial District. The two-floor Venue takes the city a step further in modern pub culture, featuring fresh daily oysters, creative pizzas and daily lunch & dinner offerings create by Chef Alvin Pillay. The beverage program, co-created by beverage Director Trevor Kallies and Executive Barman Jay Jones showcases twenty-four beer lines, interesting craft cocktails and a satellite scotch bar boasting 70+ labels. Located within the venue on the ground floor is Blackbird Barbers operated by Another Fine Cut.
CHAM aka Baby Cham at Bar None
10:00pm - 2:00am – 1222 Hamilton Street
Faction Sound and Neal Loud Present:
Cham aka BABY CHAM (Jamaica)
w/ DJs Arems & Hoppa
Over the Years Baby Cham has dropped some of the biggest and best Dancehall Records. With a track list that rivals any other Dancehall Artist today Baby Cham continues to spit fiyah and with his lyrics and hype up the crowd with his hooks! New Tunes ‘Lawless’ and ‘Clip’ are running the Dancehall World Mawd this year! This show can easily be the best Dancehall Show of the year and so exciting that it pulled this Promoter out of retirement! Get your tickets now!
Wednesday, October 9th, 2013
Directly from the Glowbal Collection Press Release:
Vancouver, BC (October 9, 2013): The GLOWBAL COLLECTION’s bountiful autumn promotions — or Glowmotions — offer something for everyone. From dessert for a cause and a spirit-raising Halloween party at SOCIETY to game nights at The Fish Shack for hockey fans and toast-worthy extended cocktail hours at all restaurants, the collection rakes up a good time, Vancouver-style.
Plus, with the holidays right around the corner, GLOWBAL offers an early booking discount of 25% off the food bill for parties held at any of the collection’s eight restaurants – glowbal grill steaks & satay, COAST, Italian Kitchen, Trattoria, SOCIETY, Black+Blue, The Roof and The Fish Shack — November 1 to 21. All bookings must be confirmed with a selected Festive Menu in order to receive the discount. More details: glowbalgroup.com
Good news for fans of The Roof at Black+Blue: The city’s largest rooftop patio will remain open year-round, turning into a cozily-covered oasis with its bright fireplace walls, warm service and stand-out cuisine. The Roof is open every day for lunch and dinner, with brunch offered on Saturday and Sunday.
Tickled Pink at SOCIETY
This month, SOCIETY is donating 50% of all Junk Food Platter sales to the ‘Tickled Pink Desserts’ campaign in support of the Canadian Breast Cancer Foundation – BC/Yukon region. Pull up a seat under the bright pink chandeliers and savour something sweet for an important cause.
‘Catch the Game’ at The Fish Shack
With seven flat screen TVs, The Fish Shack is the perfect dining destination to catch the Canucks action. The ‘Catch the Game’ feature is offered every Canucks game day. Enjoy a Small Catch (Dungeness crab, mussels, snow crab, prawns, calamari, crayfish, potatoes, corn and chorizo) and a bucket of beers for just $55. Or, stop by for buck-a-shuck before every game. $1 oysters until 6 pm, 7 days a week! Go Canucks Go!
Taste of Yaletown: October 16 – 27
glowbal grill steaks & satay and SOCIETY Dining Lounge are participating in the annual neighbourhood foodie festival. glowbal offers a $25 lunch or $35 dinner menu. SOCIETY will offer a $25 dinner menu.
Tricks & Treats: Halloween Party at SOCIETY, October 31
On Thursday, October 31, SOCIETY hosts a Halloween bash featuring a limited open bar, canapés throughout the night, a live DJ and prizes for best costume. Tickets: $65 per person (includes tax and gratuity).
Cheers: Cocktail Hour Extended at all GLOWBAL Restaurants
Whether you imbibe in Yaletown, downtown or Kitsilano, GLOWBAL Cocktail Hour has you covered seven days a week, with a selection of $5 drinks on offer — including beer and wine features and specialty cocktails - from 3 to 6 pm.
Tuesday, September 24th, 2013
Directly from the La Pentola Press Release:
Yaletown’s La Pentola takes a spirited approach to seasonal fall cocktails
Raising the bar with handcrafted orchard-to-table drinks at OPUS Hotel
Vancouver, BC (September 24, 2013) — Freshest of flavours, seasonal ingredients and imaginative mixes – it’s not just Chef Lucais Syme’s kitchen team at La Pentola della Quercia that’s creating handcrafted cuisine. Situated in the heart of Vancouver’s trendy Yaletown, inside OPUS Hotel, La Pentola’s bar – headed up by Martin Corriveau – is taking a spirited approach to cocktails this fall.
Echoing the restaurant’s ethos of combining fun with flavour to create an unforgettable experience, the focus is on handcrafted ingredients this season: from brandied organic Montmorency sour cherries from the Fraser Valley to a deconstructed housemade gin and tonic. Warming spirit-forward cocktails make the most of seasonal produce, including Okanagan apples and peaches, and Italian-influenced ingredients appear in drinks such as a shandy that showcases a locally-made cider.
“We’re moving towards heavier, spirit-forward cocktails,” says Head Bartender Martin Corriveau. “Be prepared for some bold drinks - Negronis, amaro-heavy libations and brown spirits feature more prominently. Our oak-barrels will be filled with Vieux Carrés; a luscious New Orleans cocktail with Cognac, whiskey and Bénédictine - and we will be bottling Corpse Revivers No.2: a 1930’s classic with triple sec, Lillet, gin and absinthe.”
This summer Corriveau introduced barrel-aged and bottled elements to the cocktail program – beginning with a barrel-aged Manhattan and a carbonated French Canadian 75, made from Bombay Sapphire gin and orange bitters, then bottled and labeled by batch number. The traditional French 75 is made with Champagne, but La Pentola’s version features Blanche de Chambly beer from Quebec – just one of many quirky twists on tradition.
Corriveau will be introducing guests to the bar’s collection of Italian amari. These aperitifs range from the more familiar Campari, Aperol and Fernet Branca to the more unusual artichoke-based Cynar – alongside their collection of grappas. Corriveau also shows off his sweet side by making his own syrups such as orgeat (almonds and orange blossoms), pimento (cloves), vanilla, elderflower and grenadine.
He’ll be getting creative with seasonal specialties such as cherry and peach bitters and housemade limoncello and crème de noyaux – a liqueur similar to amaretto. In collaboration with the kitchen, Corriveau keeps the bar menu spicy with a housemade ginger beer, and they have created a tonic from powdered cinchona bark, which is served as a deconstructed G&T featuring gin on ice, sparkling water and a shot of tonic infused with kaffir lime and white peppercorns.
Inside the cocktail menu is a take-home recipe for the cocktail of the week, which is usually a crazier concoction as Corriveau experiments with more twists on traditional recipes. Look out for a new Cinema Highball (a rum and cola infused with popcorn), Pisco Punch (pisco and pineapple), and the Otago Fizz (a creation with manuka honey and prosecco) coming this fall.
“Our philosophy is to feature Italian inspired cocktails and showcase Italian ingredients, but also offer something else unique as well.” says Corriveau. “You don’t see many cocktail bars that have the selection that we have and we keep adding to it. It’s great being able to play with amari; to explore those flavours and introduce people to Italian aperitifs. With the homemade ingredients it’s the little extra care and little extra love that we put in our drinks that means that people come here to have something they won’t be able to find anywhere else.”
About La Pentola della Quercia
Chef Lucais Syme delivers rustic Northern Italian inspired cuisine at La Pentola della Quercia inside OPUS Hotel. Simple, handmade pasta and traditional nose-to-tail meat and fish dishes served family style are the focus of this award-winning Vancouver restaurant. Call 604-642-0557 or visit www.lapentola.ca for more information.
Directly from The Parker Press Release:
The Parker Celebrates it’s First Year. Vancouver’s hottest vegetarian dining destination now offers $29 Degustation by Chef Curtis Luk.
Sept. 24, 2013 Vancouver, BC - To celebrate our first fanatastic year on Union St., we‘re very excited to offer our new Degustation option where Chef Curtis Luk will design a unique dining experience
featuring new dishes such as House-Made Tofu Quenelles in Black Bean Sauce with Braised Beans, Hand-Made Carrot Cavatelli with Seared Broccolini, Beluga Lentils and Kobocha Squash Purée as well as his beautiful Rice Pudding with sorbet and candied autumn apples. Every experience will be unique and for $29 per person, two people can expect 4 gorgeous plates and one shared dessert.
At the bar, Steve Da Cruz will have many pairing options from his Columbia Watershed based wine program including some of the finest Pinot Noirs from BC and Oregon such as Crowley, Ex Nihilo and de Lancelotti to name a few. Nich Box also has a few new cocktails up his sleeve like the Mary, Queen of Scots made with Jura Superstition Single Malt, Sweet & Dry Vermouth and a hint of Yellow Chartreuse.
Book your table tonight and catch one of the amazing flicks screening at Tinsletown during the Vancouver International Film Festival of which The Parker is proud to be a sponsor.
Thanks for all of your support during our first year!
About The Parker
Owned and operated by restaurant veterans Steve Da Cruz, Tiffany Easton and Martin Warren, The Parker features the talents of Top Chef Canada’s Curtis Luk and focuses on the best of the season and region. An elevated vegetarian dining experience, the Parker is also gaining renown for it’s continued excellence in sustainability. The restaurant generates less than a pound of waste in a month.
Dinner service Tuesdays through Saturdays beginning at 530PM until late.
Reservations can be made on our website: theparkervancouver.com
Thursday, September 19th, 2013
Directly from the Neverland Tea Salon
NEVERLAND TEA SALON OPENS FRIDAY, SEPTEMBER 20th in KITS Murphy bed stage, tea infused cocktails and bathrooms to die for!
Vancouver, BC – Locally owned and conceived, Neverland Tea Salon will be opening its doors this coming Friday, September 20 2013. Another tea salon? Not quite. Neverland is unlike anything that has ever hit
Vancouver. A bit like its co-owners Terri Tatchell and Renee Iaci, it refuses to conform to preconceptions of any kind. Let’s just say the Murphy bed stage and tea infused cocktails are merely the tip of the iceberg. Driven by a multitude of diverse passions, a few personal frustrations and possibly a smidgen of insanity, Tatchell and Iaci set out eight months ago to fill a void in the Vancouver salon scene. What salon scene you may ask? Oh yes… the void was huge. Harkening back to the salons of 18th century Paris, Neverland’s soul comes from a place of creativity, inspiration and gluttonous self-indulgence. With backgrounds in film (Tatchell is the Oscar nominated co-writer of District 9) and theatre (Iaci is an original founder of Shameless Hussy Productions), the two creators have literally built an environment, menu, team and beverage list traditional restaurateurs would deem impossibly excessive. You can’t be the best at everything. They beg to differ.
NEVERLAND TEA SALON
3066 West Broadway, Vancouver, BC V6K 2H1
(604) 428-3066 www.neverlandtea.com
Directly from the Backyard Vineyards Press Release
Saturday, September 21st marks the fourth year of business for Backyards Vineyards (formerly Neck of the Woods Winery). Join our new winemaker James Cambridge, at Backyard Vineyards from 12pm to 5pm and enjoy live music under our covered gazebo or relax in our Tasting Room while feasting on complimentary tapas. In honour of our big day we will be sampling our newly released 2011 Meritage, 2011 Cabernet Sauvignon Reserve and our 2012 Nosey Neighbour Red.
Friday, September 13th, 2013
Directly from the UVA Wine Bar Press Release:
BITTERED SLING’S LAUREN MOTE JOINS FORCES WITH UVA WINE BAR
Celebrated mixologist and sommelier to curate bar and cocktail program starting in October
VANCOUVER, BC — Steve Edwards, General Manager and Wine Director of Cibo Trattoria and its adjacent Uva Wine Bar, is thrilled to announce that mixologist, sommelier and international spirits diplomat Lauren Mote is joining the team as Bar Manager of Uva. Mote will kick off her tenure by crafting a new lineup of custom cocktails beginning in October.
Mote, who boasts more than 13 years of expertise in leading bars and restaurants both in Toronto and on the west coast is perhaps best known to cocktail and culinary aficionados as co-proprietor of the wildly successful Bittered Sling, a retail line of high-quality, small-batch bitters and extracts. The new position not only allows Mote to renew acquaintances and reconnect with her well-established roots in the bartending fraternity, but provides her with a brick-and-mortar test bar in which to introduce patrons to Uva’s deep well of rare and distinctive spirits, while also incorporating the versatile roster of Bittered Sling Extracts.
“I’m excited to lead a world-class cocktail program and bar team in the heart of downtown Vancouver,” says Mote. “It’s something that I’ve definitely been missing since focusing my energies on Bittered Sling two years ago and now that our line is fully up-and-running, it’s the ideal time to return to my roots.”
Mote joins an already powerhouse team in place at Cibo and Uva. Edwards, one of the city’s leading wine stewards, is the former restaurant director and sommelier at acclaimed eateries such as Vancouver’s CinCin Ristorante and Whistler’s Araxi and Bearfoot Bistro. Executive chef Faizal Kassam, meanwhile, is a rising culinary tour-de-force whose 11-plus years in the Vancouver restaurant industry includes stints at Bin 941, La Brasserie, Bacchus at the Wedgewood Hotel and Hawksworth Restaurant at Hotel Georgia.
Providing a warm and inviting trattoria experience, Cibo and Uva are celebrated for both their casual, rustic Italian cuisine and Kassam’s unwavering commitment to sourcing same-day, local and organic ingredients. An enthusiast of the seasonal Italian market culture, Kassam’s dedication to showcasing a true farmer-driven dining experience provides the understated flair behind his menus.
“Quite honestly, I can’t think of a better fit for this position than Lauren,” says Edwards. “Her encyclopedic cocktail knowledge combined with the sommelier certification makes her a perfect fit for Uva’s bar and wine programs. She is a world-class talent and already one of Canada’s best bar personalities. Faizal and I are thrilled to welcome her to the family.”
Directly from the Heather Hospitality Press Release:
Heather Hospitality Group Sells Judas Goat and Welcomes Arrival of New Venture
Vancouver, BC (September 10, 2013) – It’s the end of an era for Judas Goat, a Spanish-inspired tapas bar located in Gastown’s gritty Blood Alley. The intimate room is one of Heather Hospitality Group’s several establishments, most of which are located in Vancouver’s most historic neighbourhood.
As they close the doors on Judas Goat, Heather Hospitality Group partners Sean Heather and Scott Hawthorn are passing the torch to former HHG employee, Shoel Davidson, who will open a new Mexi-Cali-inspired restaurant, Gringo. Heather is delighted to be handing over his Judas Goat space to Davidson—a restaurant-industry professional, formerly working under Heather at Shebeen Whiskey House—and is proud of him for opening his own establishment. Retaining ownership of the unit, Heather and Hawthorn may use the space again in the future.
Joining Davidson in his new venture is business partner Christina Cottell, a hospitality-industry veteran who served as understudy to the owner of Ricky’s and Fatburger for 10 years and has overseen the marketing of over 30 new and existing operations across Western Canada.
Gringo will be serving an all new menu of Mexi-Cali dishes created by Karl Gregg and the Two Chefs team. It’s no secret that Two Chefs are big fans of Mexican cuisine, whether authentic regional dishes, or comforting LA street food classics. So, it’s exciting news that Two Chefs will be providing the delicious fare served up at Gastown’s newest joint opening soon in Blood Alley.
Gringo is set to be a small, high-volume restaurant offering affordable Mexi-Cali-style food and drinks in a vibrant and energetic space. Serving lunch and dinner, eat-in and take-out, Gringo will quickly establish itself as a neighbourhood destination for casual lunches, pre- and post-game bites and late-night snacks.
Tuesday, September 10th, 2013
Directly from the Forage Press Release:
Vancouver, BC. It’s harvest in BC and time to get the mason jars out. Chef Chris Whittaker has been busy most of the summer “putting up” fruit and vegetables for use this winter, but now he’s getting really serious. Last week, Chef hit the road to Keremeos and returned with 600 pounds of peaches, tomatoes, plums, pears, pickling cucumbers and more. Canning is in progress so diners can enjoy the fruits of the Forage philosophy all year long.
And of course, all our fruit and vegetables need bees to pollinate them. Whittaker keeps bees at home, and as you read this, is harvesting their honey for use at Forage. Pretty sweet stuff Forage has going on, continuing the commitment to use local, responsibly harvested BC product.
Not all produce has made it to the water bath though. September always has the best of what BC has to harvest, and you will find that freshness on the Forage menu. Heirloom tomatoes, just-picked greens from Hannah Brook Farms and just pickled vegetables from Glorious Organics (a huge hit at Feast of Fields this past Sunday) and stone fruits delivered from the Okanagan. Best to get to Forage soon to enjoy the deliciousness of summer. Try menu items such as organic greens, honey-spiked fromage frais, pickled rhubarb, radishes, spruce tip dressing or Hannah Brook Farm cress, charred onion, 64° egg, bison bone marrow croutons, mushroom “soil” and smoked Peace Country lamb ribs, pickled radishes, foraged green chimichurri.
On September 14 join Chef Chris Whittaker for a fundraising dinner at Fraser Common Farm (doing business as Glorious Organics) in Aldergrove. Tour this cooperative farming community, help harvest your dinner, and then enjoy the creations of Chef Chris Whittaker as he whips up a meal from just picked produce and Gelderman Farms pork. Farm staff (in overalls and bow ties) serve your food and drink, all the while accompanied by musical entertainment. In keeping with farm practices of sustainability, please bring your own plate and cutlery. Funds raised by this dinner will help to build an educational centre at the farm, to be used for both children school tours and community awareness. Please visit frasercommonfarm.com or gloriousorganics.com for more information.
Directly from the Fraser Valley Food Show Press Release:
The Bite of the Valley features some of the Lower Mainland’s favourite restaurants and their array of local and international cuisine. Attendees can taste menu selections for no more than $4.00 per appetizer-size portion. 2013 participants include:
An Indian Affair Restaurant – Langley
Dunn’s Famous BC – Vancouver
Frankie’s Italian Kitchen & Bar – Vancouver and Chilliwack
Jamaican Pizza Jerk – Vancouver
Roasted Grape Café – Abbotsford
Directly from the Red Card Sports Bar Press Release:
As summer draws to an end and we start a new season, we are excited to announce some of changes happening at Red Card this Fall.
First and foremost, we have re-vamped our food menu – keeping well-loved favorites like our European style, wood fired pizza – but adding some new exciting dishes for both regular and new patrons to enjoy. Executive Chef Kyle Wainwright has put his creative touch and stamp on a concise menu featuring Italian comfort food and classic pub/bar favorites, but with a new twist – think a rustic plate of spaghetti bolognese with organic ground veal & beef, pork, San Marzano tomato sauce, basil, grana padano, or mouth-watering Aged 45 days grilled NY strip loin with sun dried tomato & basil compound, artisan greens salad or golden Kennebec fries.
We’ve also adjusted the lineup of our 16 beers on tap, bottle beers, wine and cocktail menus – offering an assortment that is both varied and affordably priced. With Beer Specials ranging from as low as $4, you can’t beat the value! For those that love their cocktails – we added some refreshingly simple concoctions like our new Perfect Purees (vodka, soda water and your choice of Mango, Raspberry or Peach puree) at only $5. plus a regular Martini Madness night on Thursdays for only $5.
Named by those in the know as the absolute best place to watch a sports event, Red Card is undoubtedly the ‘go to place’ this Fall. With 18 hi-def TV’s, two of which are 106” projectors, you will not miss a single moment of the action. We will be also introducing some loyalty Sports Fan programs. Starting with NFL, where we will feature games with sound, a special NFL game day menu with items $12 and under, Team Jersey give-a-ways every Monday, and a special loyalty program for regulars. What is football without beer? Bud/Keith’s are on special for $5.25/sleeve for all NFL games.
Friday, August 16th, 2013
Directly from the Red Card Sports Bar Press Release:
Customer Appreciation Night:
To celebrate the last days of summer this year, we are having a Customer Appreciation Party on Wednesday, August 21st, 2013.
Directly from the La Pentola della Quercia Press Release:
August 25, 2013 Famiglia Supper Series
Join us at 6pm to dine at a communal table with your neighbours and friends. This month, the spotlight is on award-winning Domenica Fiore organic olive oil and the season’s best tomatoes. Chef Lucais Syme will team up with Fiore Fine Foods and Stoney Paradise Farm to bring you 10+ courses of the best in Italian artisanal delights.
We encourage you to reserve early as seating is limited.
$55 per person / 10 + Courses