Vancouver's best-kept restaurant secrets

Directly from the Players Chophouse Press Release:

Players Chophouse joins the global Slow Food movement, and commits to reducing its environmental impact, supporting local producers and continuing to provide guests with flavorful selections.

(Whistler, B.C., July 2nd, 2009) – “Foodies today know what they want: delicious food at attractive pricing that’s good for them and good for the planet”, asserts Executive Chef Jon Campbell. “Our new menus allow people to feel good because the food is clean and wholesome. The restaurant uses fresh, high quality ingredients sourced locally wherever possible. We also seek out sustainable foods in efforts to provide our guests with a healthy culinary experience.”

Rob Ward, President of Points West Hospitality Group says that the Slow Food philosophy is just common sense. “We have a lot of professional athletes as partners in our restaurants (i.e. Pittsburgh Steeler, Mitch Berger and Olympic Skeleton Racer, Jeff Pain). They demand food that is more than just calories – they insist it is healthy and nutritious.”

With initiatives like Green Table, Whistler 2020 and the Whistler Food Task Force, the local foodservice industry is adopting more sustainable business models. “As much as we sincerely believe in the Slow Food movement of good, clean, fair food; there is a financial incentive to going green.”, admits Director of Operations Travis Talbot. “We are examining all aspects of our business to institute practices that are
environmentally and financially sound. Less waste, less energy consumption and lessening our footprint is also about dollars,’ sense’ and economic vitality.”

With the Slow Food and Going Green concepts in mind, the Chophouse is extending the popular Dine-In program through the month of July. The menu is a bounty of seasonal seafood, produce picked from local fields and farmers markets, and of course - Prime beef.

Players Chophouse is located at 201-2075 Lake Placid Rd. in Creekside. Hours of operation are Sunday thru Wed from 11:30am to 10:00pm and Thursday thru Saturday from 11:30 am to 12:00 am. There are two patios, a casually smart dining room and an upstairs lounge with 5 HDTV’s and a 120 inch big screen.

For reservations call 604-938-1270

Directly from the Foodportunity Press Release

The inaugural “Foodportunity,” a networking event for Seattle food professionals, will take place July 22, 2009, from 6-9 pm at Palace Ballroom in downtown Seattle.

Tom Douglas, awarded National Restaurant of theYear by Bon Appetit magazine & James Beard-award nominee, will provide his Palace Ballroom facilities to host the event, organized by Seattle food blogger Keren Brown. It will feature appetizers from Seattle’s most talked about restaurants, the chance to network with food company representatives, a panel discussion on the topic of new media, as well as a “speed networking” event for the first 40 people to sign up.

The Q&A session on new media will be lead by editor Mina Williams (Northwest Stir) and will feature several of Seattle’s best-known writers and bloggers:  Nancy Leson (Seattle Times), Rebekeh Denn (formerly of the Seattle PI), Matthew Amster-Burton (Hungry Monkey) and Ronald Holden (Cornichon).

Appetizers will come from several sources, including Tom Douglas’ restaurants along with a line up of Seattle gems such as Rovers, Andaluca, Olivar, Art of the Table, Dinette, Maximus Minimus and Serafina. Columbia Crest and Vin Du Lac wineries will pour their wines and other beverages will be available for purchase. A range of food products will be on display.

Foodportunity is open to food journalists, bloggers, public relations professionals, restaurateurs, farmers and all food-passionate people. Admission is $25 which includes bites and two glasses of wine (plus tax and fees). Tickets are available at brownpapertickets.com. Space is limited.  Palace Ballroom is located at 2100 5th Avenue in downtown Seattle. More information at http://www.foodportunity.com.

Directly from the Sun Peaks Press Release

July 3, 2009 – Sun Peaks, BC – In a place where adrenaline meets elegance and alpine adventure mixes with urban sophistication, Wine and Culture Festival at Sun Peaks, July 17-19, is a perfect blend. Hike in the alpine as the natural and rugged peaks are filled with the sweet sounds of classical music from the Kamloops Symphony Orchestra. Head to the Sun Peaks Bike Park to hammer the single track and hit some features, then cruise into the village for an art show and wine tasting. After a successful day on the golf course, sample fresh, gourmet cuisine paired with a selection from one of BC’s boutique wineries. It’s all happening during Alpine Blossom Season at Sun Peaks.

To book event tickets and accommodation, please call

1-800-807-3257 or email info@sunpeaksresort.com.

Symphony of Flavours - $55.00 plus tax
Friday, July 17, 6:30pm-8:30pm
A celebration of fine wine and exquisite food set to the rhythm of orchestral sounds from the Kamloops Symphony Orchestra (KSO) on the Delta Health Club Terrace. Guests will sample tapas, prepared with products from local farmers and ranchers located in the Thompson Valley, and spectacular wines from BC’s Boutique wineries including Misconduct Wine Co., Twisted Tree Vineyards and Mt. Boucherie Estate Winery.

Wine Seminar: BC Varietal Showdown - $30.00 plus tax
Saturday, July 18, 12:30pm-2:00pm
Compare and contrast varietals from BC’s Boutique wineries, exploring different wine making styles and understanding what makes each varietal distinct.

Art Walk - $39.00 plus tax
Saturday, July 18, 2:00pm-4:00pm
In partnership with Tree Line Studios and Lone Wolf Gallery, artists will have their work on display at various Sun Peaks restaurants. At each venue, guests sample wine from BC Boutique wineries and tapas from Sun Peaks’ chefs, while learning from the artist about their inspiration and techniques. Artists in attendance include Pavel Barta, Joanne Hastie, Kendra Smith and Bill Jeffrey.

Sunburst Salmon BBQ  – $49.00 plus tax
Saturday, July 18, 5:00pm-7:00pm
Sunday, July 19, 12:00pm-2:00pm
Ensembles from the Kamloops Symphony Orchestra will perform at both Sunburst Salmon Barbeques. A truly unique BC experience in the mountains, the evening begins with a chairlift ride up to the mid-mountain Sunburst Restaurant, where a mouth-watering meal awaits you. Highlighted by a Citrus Grilled Wild Salmon, dinner also includes local organic greens from Thistle Farm topped with edible flowers, roasted new potatoes and steamed asparagus with chervil butter. Finish off your evening with Cherries Jubilee served over Vanilla Bean Ice Cream.

Music in the Mountains
Saturday & Sunday
The natural and rugged mountains of Sun Peaks will be filled with the sounds of classical music throughout the weekend. Ensembles from the Kamloops Symphony Orchestra will be performing in the village, including a String Orchestra and the Vancouver Chamber Brass. During two of the musical sets on Saturday, artist David Oram will be painting a mural along with the melodies from the KSO ensembles.

Quilting in the Mountains
Quilt Class – Saturday & Sunday
Quilters can participate in a two-day class by Dianne Jansson of Diversity Quilting, using Mary Ellen Hopkins machine piecing Level II techniques.

Directly from the Bastille Press Release:

OUT OF THE RECESSION COMES INNOVATIVE NEW GROWTH IN OLD BALLARD
Bastille Café & Bar at forefront of growing national trend of rooftop gardens

The New York Times recently reported on the trend to create rooftop gardens in urban areas where space is at a premium. Chefs, schools, community organizations and private citizens are greening their roofs and growing local produce for themselves and their communities, all above the hustle and bustle of city life.

Restaurateurs and business partners, James Weimann (Pesos, May Restaurant and Lounge, Talarico’s, Triangle Tavern, El Camino) and Deming Maclise (Caffè Fiorè), have installed Seattle’s first commercial rooftop garden on the roof of Bastille Café & Bar located at 5307 Ballard Avenue which opens on Monday, June 29, 2009.  The restaurant phone number is (206) 453-5014 and the website will be located at www.bastilleseattle.com.  Bastille Café & Bar will be open 7 days a week from 4:30 pm – 10:00 pm., with dinner service beginning at 5:30 pm.  Brunch will be served on Saturdays and Sundays from 10:00 am-3:00 pm, and late-night dining will be available until 1:00 am.

Bastille’s roof has been transformed and seriously reinforced to contain a 2,500 sq ft. working rooftop garden, 500-square foot of which is currently being used. A garden on the roof will provide the freshest, most local produce a restaurant could hope for, and sourcing local food helps keep food costs low, a necessity in today’s economic climate.

The inaugural harvest from Bastille’s 12 raised beds include two varieties of arugula, four to five varieties of lettuce, chives, dill, fennel, basil, tarragon, chervil, lovage, peppercress, rosemary and lavender.

With Bastille, Weimann and Maclise have combined their extensive expertise to create a restaurant that blends value-oriented, appetite-satisfying French comfort food, with sustainable, fresh and local produce - two things that Seattleites value in a dining experience.

The current garden at 12 beds and 500 square feet contains 15 yards of soil that weighs 15,000 pounds.

Bastille expects to triple the roof top garden space within the next year

The garden is maintained by Colin McCrate of Seattle Urban Farm Company (urbanfarmco.com)

Bastille’s menu includes Salade a Toit (Rooftop greens in hazelnut vinaigrette, $8) featuring exclusively rooftop garden-grown produce

Executive Chef Shannon Galusha has culinary experience from the French Laundry in Yountville, California, Campagne restaurant in the Pike Place Market, Michel Rostang’s Rue Balzac in Paris, France, and Seattle’s Veil restaurant.

The building that houses Bastille is 85 years old and was a Machinist shop for 50 years. It has been re-imagined as a French café and bar replete with reclaimed found object décor sourced from Paris, Chicago and the Pacific Northwest.

Bastille Café & Bar will provide nearly 60 new jobs to the community ranging from hourly dishwashers to management level salaried positions.

Directly from the Pressure Cooker Press Release

I’m writing to let you know about the opening of an excellent documentary at the Northwest Film Forum on July 10th. PRESSURE COOKER, directed by Jennifer Grausman and Mark Becker is the story of Three seniors at Philadelphia’s Frankford High, who find an unlikely champion in Culinary Arts teacher Wilma Stephenson. A legend in the school system, Mrs. Stephenson’s hilariously blunt boot-camp method is validated by years of scholarship success that’s taken countless students from the city’s working-class neighborhoods to the top culinary schools in the country. And under her fierce direction, the usual distractions of high school are swept aside as Erica, Dudley and Fatoumata prepare to achieve beyond what anyone else expects from them.

Product Taste Test: Glenfiddich Single-Malt Special Reserve 12-year Old Whisky

A whisky-tasting opportunity is not one to be missed –particularly when the whisky in question is probably the most popular single malt in the world - the Special Reserve 12 year old whisky from the Glenfiddich range.
Now the thought of a group of novices tasting such a fine drink can be quite daunting particularly when Glenfiddich aficionados are known to roll their eyes in sheer delight as they wax lyrical.  How could our quartet of relative newcomers to the actual whisky tasting process make a credible assessment?  We decided that our ‘taste’ test would be about more than just taste – it would also include our other senses – the aroma; the color; the way the whisky swirled in our glasses; the initial feel of the whisky on the tongue and the continued after-taste.
Process:  While most whisky tasters might prefer to use tulip-shaped glasses when tasting different whiskies, our Group of Four opted to stick with the short whiskey tumblers normally used for whisky shots as we were only testing one product. As some of us were tasting Glenfiddich’s single malt for the first time we decided we would try it two ways:  1-oz each straight up and then 1-oz each with a little water
Straight up:  We first sampled 1-oz of the single malt straight up – a new experience for some of us who had never tried whisky without ice or in a mix. We found the honey-amber color extremely rich and pleasing to the eye.  The initial aroma hinted at a nice fruitiness at first not quite discernible then becoming slightly woodsy, finally settling into a rich peaty-smokiness.  Swirling the liquid in the tumbler helped us to discover its ‘legs’ – the way it slowly coated the glass and dripped down even more gently.  We learned that the slower the drips of ‘legs’ – the older the whisky.  Our taste product certainly lived up to its age!
Having fully inhaled the first aroma we each took a good mouthful, feeling it roll over the tongue as it released its slow, smooth burn.  The longer we held it the warmer and smoother it tasted.  The first swallow was smooth and gentle on the throat with no after-burn.  Rather the taste continued to linger – nice, smooth and wonderfully smoky.  The second, third and fourth swallows tasted even better – rich and soft, gliding like smooth honey.  As we rested we continued to feel the slow warmth it released and the nicely rounded pleasing taste that continued to linger.
1-oz with ice water:  Our second taste test was done with 1-oz of the single malt with the addition of just a smidgen of ice water.  The addition of water seemed to actually enhance the aroma, almost warming it and slowly releasing the woodsy-smokiness.  Although the ‘legs’ moved a little faster this time on the sides of the tumbler the color, fragrance and  clarity were in no way compromised.  Nor was the taste!  This is a great way for first time single-malt tasters to enjoy this slightly milder version in their introduction to Glenfiddich’s single malt.
Our conclusion:  As expected each of us experienced a variety of different aromas – from fruity to a crisp herbal to the nice smokiness of a peat fire. We also experienced degrees of taste based on the initial fragrance. Those of us who were more familiar with other whiskies pronounced Glenfiddich’s 12 year old single malt a sure-fire winner for its color, aroma and taste.  The novice in our group also commented on the extremely favorable fruity-smoky aroma, the smooth mellow taste and the pleasing, lingering aftertaste long after the liquid had been imbibed.  We all agreed that for the ultimate enjoyment this whisky must be slowly sipped to savor the full flavor.  While drinking it straight up makes for a great full-bodied taste, adding ice water or a couple of ice cubes is another great version especially while hanging around the BBQ this summer!

FoodVancouver.com wishes you a great summer – enjoy your Glenfiddich but always remember to: “Drink Responsibly”.
Cheers!

By: Sheila LoGuisto

GK Media Inc is pleased to be presenting an ongoing collection of recipes from various cookbooks.

The recipe that will be featured today is Roast Chicken with Herbes De Provence from the New World Provence 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 a signed copy of the New World Provence cookbook please enter our July 9th, 2009 newsletter draw.

Product Taste Test: Absolut Vodka + Lemon Absolut Vodka

Close on the heels of an earlier taste-test, I was once again presented with an opportunity to do another comparison taste test when I received 2-750 ml sample bottles of Absolut Plain Vodka and Lemon Absolut Vodka.  As usual my earlier taste panel comprising my editor and another good friend gladly volunteered their taste buds to do a sampling and provide their feedback.  We checked out 2 Absolut recipes on my site - Light Night Special and Metro Mojito, and settled on a slightly different variation of the Light Night Special - except without the mint.  We wanted to taste the Vodka without blurring too much of its flavour.

First Step: I stopped off at my local Meinhardts store to stock up on the necessary accompaniments: three lemon sodas [we chose Boylan’s Bottleworks], plus one lemon and one orange for garnish.  We also made sure we had plenty of ice on hand and 3 tall glasses.

Second Step:  Light Night Special recipe

1-part ABSOLUT® VODKA

Bitter lemon or lemon soda

Orange

Lemon

Mint leaves

Instructions

Fill a long drink glass to the rim with ice.

Add 1 oz. ABSOLUT vodka and top up with bitter lemon, or lemon soda for a slightly sweeter taste.

Garnish with an orange and lemon wedge, and top with a sprig of mint.

We decided on two samplings using the above recipe – one with 1-oz each of Absolut Plain and one with 1-oz each of Lemon Absolut – except without the mint.

Overall Impressions:  The Absolut Plain over lemon soda was clean and refreshing with the lemon-orange garnish providing that extra citrusy flavour.  Chilling the vodka before-hand will definitely enhance the flavour.

We particularly loved the Lemon vodka variation – the taste was crisp and zesty. The lemon-soda we used was on the slightly sweeter side, but the recipe is easy to modify using a slightly bitter soda depending on one’s preferred taste.  Our taste panel agreed that both recipes would be perfect ice-breakers for upcoming summer barbecues.

At FoodVancouver.com we wish you a Happy Summer 2009 and urge all our readers to please drink responsibly. Cheers!

By Kevin Freeman

Edited by Sheila G. LoGuisto

GK Media Inc is pleased to be presenting an ongoing collection of recipes from Whitecap Books.

The recipe that will be featured today is Hot Soft Pretzels from the Grazing 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 a copy of the Grazing cookbook please enter our July 9th, 2009 newsletter draw.

Vancouver:

Directly from the Capones Press Release:

Capones Restaurant and Live Jazz Club announces the launch of a unique, high-end, restaurant delivery service - the first of its kind in the city. Using branded Vespas and sharply dressed servers, Capones takes a new approach to ordering in.  Not your typical clumsy, brown bagged take-out order, the Capones delivery service allows customers access to their extensive in-house dining menu and Viti wine merchants wine list, and promises home delivery executed with polish. The look, feel, and taste of Capones Restaurant brought right to your own kitchen table.

“Having dinner delivered is a great option for busy and on-the-go Vancouverites, but we feel strongly that ordering out should never mean compromising on quality, taste or style,” explains Rick Momsen, Owner of Capones. “Our vision with the new delivery service is to bring the in-house dining experience of Capones to the comfort of our customer’s homes. We have taken into account all of the small details of the restaurant dining experience, from the uniforms, wine and beer options, service and menu offerings, and incorporated them into our delivery offer.”

The Capones delivery service offers customers the ability to place orders for both food and wine for delivery to their home by a properly uniformed Capones server. Servers will open bottles of wine and provide food descriptions and information in an effort to ensure that customers feel they are still receiving the Capones experience, without actually having to visit the restaurant.

The delivery service will include attention to all of the finer details of dining, including take out menus that resemble actual restaurant quality menus, and to up the style ante, delivery servers will travel around the city on slick red Capones-branded Vespas. The unprecedented ability to order a favourite bottle of wine to pair with meals will be a first for Vancouverites and will undoubtedly bring the notion of convenience in take-out dining to a new level.

“Our delivery service demonstrates that Vancouverites can still enjoy their favourite Capones dishes and wines at home and proves that take-out delivery can indeed be executed with the level of sophistication that you would expect in an actual restaurant,” comments Momsen.

The Capones Vespas will be buzzing around the streets of Vancouver bringing hot, fresh and signature Capones dishes and wines to homes beginning June 12, 2009.

Directly from the Inniskillin Press Release:

June 9, 2009 [Inniskillin Wines, Niagara on the Lake, Ontario]

IN SHORT:
Inniskillin Wines has received the Top Producer Prize at the 16th Annual Sélections Mondiales des Vins Canada. Due to its reputation for quality, many consider this international wine competition to be the most important in North America. Inniskillin was named Top Producer because its wines had the highest average score out of all 600 wineries that competed.

MORE DETAIL:
Bruce Nicholson, director of Inniskillin winemaking is thrilled to announce that the Inniskillin Niagara-on-the-Lake winery has received the top honour of “Best Producer” at the 16th Annual Sélections Mondiales. This award earned on home turf comes fresh on the heels of Inniskillin capturing the top award at Vinitaly’s massive international competition. This continued recognition keeps Nicholson’s wines in the forefront since
he took the helm of Inniskillin winemaking in 2007.

As mild-mannered as always, Nicholson comments, “I am extremely pleased that the scores allowed our wines to take the top spot amidst such a wide selection of international wines. I take great pride in accepting this recognition on behalf of our teams.” Sélections Mondiales des Vins Canada, considered by many to be the most important international wine competition in North America, took place from May 26 to 31, 2009, at the Hotel Palace Royal, Quebec City. Over 600 wineries from 32 countries entered over 1800 wines. The event jurors emphasized the outstanding quality of the competing products with 554 awarded products this year. The “Best Producer” prize is awarded to the winery that gained the highest average score for the wines presented in the competition. To be eligible, the producer must have presented a minimum of five products.

The Inniskillin wines which won awards that collectively led to the Best Producer Prize are:
Awarded Gold: 2007 Cabernet Franc Icewine
Awarded Silver: 2006 Sparkling Vidal Icewine, 2007 Riesling Icewine, 2007 Vidal Icewine, 2006 Oak Aged Vidal Icewine, 2007 Winemaker’s Series Two Vineyards Riesling,
2007 Winemaker’s Series Three Vineyards Chardonnay

The combined efforts of the Inniskillin winemaking team and the viticulture team keep Inniskillin focused on consistently producing top quality VQA wines. Inniskillin Wines, established in 1975 by co-founders Donald Ziraldo and Karl Kaiser, is Canada’s premier estate winery producing truly distinctive and elegant wines from premium grape varieties grown in Canada. Inniskillin has vineyards in the Niagara Peninsula in Ontario and the Okanagan Valley in British Columbia. Inniskillin has gained international recognition for its award winning Icewines, which, as the number one selling wine by distribution in duty free stores, can be found in over 68 countries around the world. Inniskillin is proud of the role it has played and continues to be one of the rising stars in bringing recognition to Canada as part of the international success of Canadian wines. For more information visit www.inniskillin.com

Seattle:

Directly from the BluWater Bistro Press Release:

WiFi At All BluWater Bistro Locations!

Now that the sun is shining, the Patio is ready for dining! And for you, our trusted Email Club friend, FREE WiFi at all five locations of BluWater Bistro!

So think about this…you could be in your office pounding on your laptop, or you could be on the patio at Lake Union’s BluWater Bistro doing the same thing! Maybe you’d rather watch the jogging traffic on Greenlake, or Elliot Bay from Belltown…All five locations of BluWater Bistro now serve up the FREE WiFi because you asked for it! Simple.

So smile, bring the computer, and enjoy that special ambiance only a BluWater Bistro location can claim, and you can smile because you helped build the Bistro that could.

GK Media Inc is pleased to be presenting an ongoing collection of recipes from Whitecap Books.

The recipe that will be featured today is Balsamic Mushroom Crostini from the Grazing 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 a copy of the Grazing cookbook please enter our July 9th, 2009 newsletter draw.

Directly from the Bastille Cafe Press Release:

BASTILLE CAFÉ & BAR TO OPEN IN SEATTLE’S BALLARD NEIGHBORHOOD LATE JUNE 2009

EXTENSIVE BUILDING RE-DEUX TO INCORPORATE FOUND OBJECTS FROM FRANCE, RECLAIMED AND RECYCLED MATERIALS, WORKING ROOFTOP GARDEN, TAKE-OUT WINDOW

June 5, 2009 (Seattle, WA)- When restaurateurs and business partners, James Weimann (Pesos, May Restaurant and Lounge, Talarico’s, Triangle Tavern, El Camino) and Deming Maclise (Caffe Fiore) purchased the building that will be the home to Bastille Café & Bar they knew that the ‘bones’ of the building and the sensibility of the neighborhood would be a perfect fit to actualize their vision of bringing bistro French comfort food fare to their own neighborhood of Ballard. Bastille Café & Bar will be located at 5307 Ballard Avenue and will open early summer.  The restaurant phone number is (206) 453-5014 and the website will be located at www.bastilleseattle.com.  Bastille Café & Bar will be open 7 days a week from 4:30 pm – 10:00 pm., with dinner service beginning at 5:30 pm.  Brunch will be served on Saturdays and Sundays from 10:00 am-3:00 pm, and late-night dining will be available until 1:00 am.

Both owners have extensive restaurant experience; Maclise has 17 years in the coffee industry, and Weimann, 17 years in the hospitality industry, beginning with the opening of the Triangle Tavern in the Fremont neighborhood in 1992.  Maclise and Weimann bought the building in October of 2008 with the vision of executing a major remodel of a structure in Ballard to recreate memorable dining experiences from their favorite Parisian bistro haunts like Café Charbon and Café Charlot in Paris.  Weimann and Maclise connected with Seattle Chef Shannon Galusha in 2008.  Galusha, with culinary experience at the French Laundry in Yountville, California, Seattle’s Campagne restaurant in the Pike Place Market, Michel Rostang’s Rue Balzac in Paris, France, and Veil restaurant in Seattle, Washington, will be Chef and General Manager at Bastille.   Galusha will be creating a brasserie menu with starters ranging from $4 to $14, salads and sandwiches from $7 to $12 and entrees from $14 to $22.  He will be incorporating seasonal produce from the building’s 2,500 sq ft. working rooftop garden tended by Seattle Urban Farms, who will help with growing vegetables, herbs and salad greens for the restaurant kitchen.  Future plans for the rooftop garden include tours, private events and a communal dining table.  Additionally, Bastille Café & Bar will have heated, outdoor patio seating available that will accommodate up to 40 people.  Bastille’s take-out window will offer items like: crepes, sorbet, falafel, frites, and an assortment of daily Parisian sandwiches.  Back Bar; Bastille’s independent libation destination, will offer a full bar and late night menu from 4:30 pm -1:00 am, 7 days a week.  Value-oriented wine selections will be directed mostly toward France with the balance focused on French-based varietals from Washington, Oregon and California.

Galusha will oversee a broad menu of mostly classic French dishes like: Red Wine-Braised Short Ribs with Pot au Feu Vegetables, Steak Sandwich, or a Grilled Lamb Burger with Garden Arugula, Pickles and Harissa Aioli, with a smattering of Moroccan/North African dishes like: Falafel Sandwiches or Grilled Octopus with Marinated Chickpeas, Preserved Lemons and Argon Oil.  Desserts, always a passion for Galusha, will include his beloved Peanut Butter Ice Cream and House-Made Profiteroles with Vanilla Bean Ice Cream served with a Hot Cocoa Sauce on the side.  Lavender, growing in abundance on the roof garden, will be the center ingredient of a Lavender Crème Brulée with Pistachio Biscotti.  “I am so excited about this project”, says Galusha.  “I’ve spent a good amount of time in France exploring country French food and culture.  With Bastille Café & Bar, I can utilize the best of my relationships with northwest purveyors and products, and highlight them in French dishes.  We’ll have great dining options including our take-out window and our rotisserie for daily, fresh-roasted chicken.  We’re looking at connecting with a rancher who will raise organic chickens for us to our specifications.”

Maclise is thrilled with his participation in Bastille Café & Bar. “I moved to Seattle in 1991 and worked as a barista. My favorite neighborhood is Ballard, where I also live. I appreciate the abundance of old Seattle architecture and the commitment to keeping it preserved. It’s inspiring to feel involved with being the hub of a neighborhood - where people congregate and connect. Old Ballard is a thriving, vital part of Seattle - and it will surely benefit from having more gathering places; I’m hoping to have the opportunity to contribute again to Ballard’s community.”  Maclise, Weimann and Galusha see this as an exciting project amid a challenging economy.  “We’ve got a great combination of forces: location, building and design, ownership and culinary personalities; we believe that we will offer a combination of food and experience that will satisfy the neighborhood and draw in those looking for delicious French cuisine in a comfortable, exciting interior” says Weimann.  “A good description for Bastille Café & Bar might be Parisian café meets historic Ballard in the Pacific Northwest.  We’ve scoured Paris for great items to add to the restaurant; an old, double-sided, illuminated Paris Metro clock, Parisian street lamps made in the 1800’s and vintage light fixtures, many from French churches.  Additionally, we’re using salvaged materials like fencing from the Martin Luther Causeway in Portland, Oregon.  We’re also really excited about our 45-foot, custom, zinc-top for the Bastille bar which we think will be a show-stopper.”

Directly from the Campagne Press Release:

EXPERIENCE LA VIE EN ROSE AT CAMPAGNE
RESTAURANT DRINKS PINK TO CELEBRATE THE COMING OF SUMMER

June 3, 2009 (Seattle, WA) – The great chanteuse Edith Piaf sang ‘give your heart and soul to me and life will always be la vie en rose’. If Piaf were alive today and visiting Seattle, she’d head straight to Campagne where life will be extremely rosy in June when the restaurant pays homage to the glory and delight of pink wines.  Friday, June 12th from 4 pm – 7 pm, rain or shine, Campagne will celebrate the coming of summer with their annual Drink Pink event highlighting a selection of rosé wines accompanied by delicious passed hors d’oeuvres prepared by Chef Daisley Gordon.  Directeur du Vin, Cyril Frechier, will open some of the first pink wines of the season from Provence, Burgundy and the Loire Valley, to name a few.

The cost to attend is $15 per person, which may be paid at the door. (Reservations are not necessary.)  Admission includes one glass of rosé and passed hors d’oeuvre à la Niçoise (small bites prepared in the style of Nice).  An array of rosé wines will be available for purchase by the taste, glass or bottle.

Drink Pink Menu (Subject to change)

Pissaladière
Caramelized onion tart topped with anchovies and olives
~
Tomate et chèvre
Cherry tomatoes filled with herbed goat cheese
~
Tempura fennel fritters

Pâté de Campagne
Country-style pork and chicken liver pâté sandwich
~
Saucisson chaude
Grilled chicken sausage

Socca
Chickpea pancake from Nice

Anchovy and olive tapenade crostini

About Campagne
Opened in 1985, award-winning Campagne restaurant offers bistro French cuisine directed by Chef Daisley Gordon. The restaurant is located is located at 86 Pine Street in the courtyard of the Inn at the Market and the heart of the Pike Place Market. With seating for 44 in the dining room, 30 in the bar and 30 in the seasonal courtyard, Campagne serves dinner Tuesday - Sunday from 5:30 pm-10:00 pm (206)728-2800

The Next Food Vancouver Newsletter is on June 4th, 2009.

The prize give away is the new BBQ Secrets Deluxe Cookbook.

In order to have a chance to win you have to sign up here: Newsletter sign up