Posts Tagged ‘C Restaurant’

C Restaurant Dine Out 2013

Last night I had my first Dine Out Vancouver dinner experience of the year at C Restaurant. My friend Ed Vint joined me for this wonderful dining experience in both taste and presentation. Their dine out menu was one of my picks in this years festival, at $38 it features 3 courses. This years menu features many add-ons to enhance the dining experience and we opted for a few.

We opted to have the VQA wine pairings with each of the courses, though I did sub one for another as a personal preference. Ed and I shared the appetizers in our 1st course as this provided us both a chance to taste 2 of the appetizer selections.

1st Course APPETIZER

North Arms Farm Butternut Squash Veloute

North Arms Farm Butternut Squash Veloute, Spiced Pumpkin Seed, Curried Crème Fraiche (V) (GF)

BC VQA Wine Pairing: See Ya Later Ranch Pinot Gris ($9)

BC Albacore Tuna Cru

BC Albacore Tuna Cru, Pickled Shimiji Mushrooms, Cucumber, Ponzu Emulsion, Micro Cilantro

BC VQA Wine Pairing: See Ya Later Ranch Pinot Gris ($9)

2nd Course –Added Risotto course and added white truffles (Ed and I shared)

White or Black Truffles

They offered us a choice of white or black truffles.

Lobster Risotto

Lobster Risotto ($16 extra) with cognac cream, lemonade foam, crisp parsley along with ½ gram of shaved white truffles ($15 per gram)

3rd Course ENTRÉE

Roasted Sablefish

Roasted Sablefish ($12 extra) Sablefish, side stripe, turnips, carrot purée, horseradish froth

BC VQA Wine Pairing: See Ya Later Ranch “Belle” Viognier ($9)

4th Course DESSERT

Salted Caramel & Dark Chocolate Ganache Tart and Orange Panacotta

Salted Caramel & Dark Chocolate Ganache Tart, Raspberry Fluid Gel (V)

BC VQA Wine Pairing: See Ya Later Ranch “Hunny” Late Harvest Reisling ($10)

Orange Panacotta with Pomegranate Syrup and Pistachio Crumble

BC VQA Wine Pairing: See Ya Later Ranch “Hunny” Late Harvest Reisling ($10)

Sharing is a great way to taste more of the dishes when dining with a friend and that was what Ed and I chose to do. C Restaurant’s Dine Out Vancouver promotion runs thru February 3rd.

Reservations for Dine Out are now being accepted via phone at 604-681-1164. C Restaurant is open for dinner from 5pm daily. For more information visit

By: Richard Wolak

Cooking for a Cause a Celebration

David Suzuki - Keynote Address

On May 11 I attended, Cooking For A Cause,  hosted by King Pacific Lodge and the Gitga’at First Nation, a celebration marking the launch of their co-founded charitable organization: Guarding the Gifts. The intimate evening held at the Gulf of Georgia Cannery brought together a collective of likeminded environmental and cultural advocates, that featured top culinary talent, to draw attention to the risks the Northern Gateway Pipeline Project poses to the First Nation Gitga’at people and the Great Bear Rainforest on BC’s northern coast.

Master of Ceremonies, Vickie Gabereau

Matthew Good performing

Hosted by Vicki Gabereau, Cooking For A Cause featured an evening of entertainment – including an acoustic performance by rock icon Matthew Good, and songs by First Nation singer Ta’Kaiya Blaney. A notable highlight of the evening was a keynote address from environmentalist David Suzuki, who is an adopted member of the Eagle clan of the Gitga’at First Nation.

Chef Michael Stadtlander with his Eigensinn Farm’s salmon, scallop, octopus and sablefish terrine

Brent Petkau – The Oysterman – Produces Courtesans on Cortes Island

Chef Quang Dang and one of his chefs from West Restaurant

West Restaurant’s Chef Quang Dang created this steamed sablefish with blackened mushroom couscous grand fir emulsion

Chef Andrea Carlson and her Dungeness crab wrapped in leak with creme fraiche custard and elderflower ice

Chef Jonathan Chovancek of Kale & Nori

Gitga at Dance Group

King Pacific Lodge Sardines topped cracker with a consomme of cucumber

Chambar with their Mussels Congolaise, Tomato Coconut Cream, Smoked Chili, Lime & Cilantro

Chef Robert Clark and Chef Lee Humphries with their honey lemon glazed octopus with a cuke salad, tzatziki and an oregano cracker

Maenam’s Hot and Sour Soup with Clams

Maenam’s Hot and Sour Soup with Clams

Chef Wendy Boys – Cocolicio Strawberry rhubarb Shortcake

Chef Merri Schwartz of King Pacific Lodige– Chocolate Cremeux preserved cherries seaweed cocoa nibs

Chef Merri Schwartz (r) of King Pacific Lodige

Renowned Canadian chefs presented culinary delights that incorporate ingredients sourced from the Great Bear Rainforest. Chefs who supported the evening include Michael Stadtlander of Eigensinn Farm, Robert Clark of C Restaurant, Nico Schuermans of Chambar, Andrea Carlson of Burdock & Co., Angus An of Maenam, Wendy Boys of Cocolico, Quang Dang of West Restaurant & Bar, Jonathan Chovancek of Kale & Nori Culinary Arts, as well as King Pacific’s own Executive Chef Jesse McLeery and Pastry Chef Merri Schwartz.

By: Richard Wolak

Brunch with Jonny Staub at C Restaurant

Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes. I am on a journey around the city to find these extraordinary places and, at the same time, I will be joined by a notable personality who may be a Film Producer or Director, Musician, Arts Festival Director, Actor or other well-known individual for Brunch at restaurants in and around Vancouver.

For my twentieth brunch in this series, I was joined by Radio Host Jonny Staub at C Restaurant in Vancouver talking about Radio, Music and more!¸

Jonny Staub

Jonny Staub was born in Windsor, Ontario and started his career as a traffic reporter at CHYM-FM in Kitchener, ON, on May 15, 1997. He attended Conestoga College and worked in Top 40 radio and for TV stations Citytv and Shaw TV.

In 2001, at age 22, he was the youngest DJ in a major time slot in the Vancouver market. He was removed from his position at Z95 in May 2002. Soon after, he landed a weekend time slot at Power 92 in Edmonton. In 2005, he was a featured host for the newly airing Edmonton station The Bounce.

He has been a DJ at CHYM-FM, CKGL, CJIB, CKIK-FM, CKZZ-FM (in the evening time), CKNG-FM, CHBN-FM, and CFBT-FM. In 2008 he co-hosted OUTtv’s Let’s Talk Sex, which also aired on its US counterpart. Presently he is the mid-day host on The Beat 94.5 FM in Vancouver and is the nighttime host at Kool 101.5 FM in Calgary.

What got you into Radio, specifically hosting radio shows?

This coming May 15 will mark my 15 years of being in radio. In my final year of high school I did Wednesday morning announcements over the PA and I always got a lot of feedback from the teachers encouraging me to make a career in radio.

What is your show on 94.5 FM in Vancouver like?

When I started we had more time to talk and be creative, now it is more music intensive.

I understand you also host a show in Calgary, how do you do it?

I do have a radio show on our Calgary affiliate on Kool 101.5 FM that airs 7pm-midnight 6 days a week. I am a voice that accompanies the music. I record the segments daily in my own studio that they built for me in my Vancouver studio.

Tell me who some of your most notable guests that you have interviewed on your shows over the years?

  • Destiny’s Child
  • Pink
  • Rihanna
  • Katie Kurek in New York

I imagine you have had some amazing situations on your shows, tell us about two of the most unique ones!

1)    In Edmonton we had a storefront studio where I hosted a morning show – a drunk lady came by and flashed us naked in front of the window.

2)    Someone called in on the radio and told me she thinks her husband is gay and since I was the only gay person she knew she decided to call me. I thought it was very personal and I didn’t air the call.

What do you want your listeners to learn if you will from your show each day?

I want them to have fun. When I walk in to the studio to start it is like being at a party that you want to be at with silly moments, serious moments, it is a privilege to be on the air.

What foods do you like?

  • Clear broth soups
  • Sushi
  • Turkey dinner
  • Baked & gooey desserts

What are your favourite restaurants in Vancouver?

  • Cactus Club for the Raincoast Greens and their Bellini’s
  • Kadoya Sushi
  • Ensemble
  • Cardero’s

Amuse Bouche

3 Egg Omelet

Grilled Flat Iron Steak

Jonny had a 3 Egg Omelet ($12) with double smoked bacon, brie, potato hash and fruit, a glass of Champagne ($19) and a coffee. Richard had the Grilled Flat Iron Steak ($14) with sautéed mushrooms, tomato pancakes and mushroom jus along with an espresso.

What do you do in your off time?

  • Watch Days of our Lives everyday
  • Snowboard
  • Drawing charactures
  • Go to the beach with my dog

What drives you?

The Connection

What are your favourite genres of Music?

  • Funk
  • Disco
  • R & B

Who are some of your favourite Musicians?

  • Stevie Wonder
  • Dal Richards
  • Ella Fitgerald
  • Amy Winehouse
  • Sarah Vaughn
  • Earth, Wind & Fire

Who are your mentors?

  • Ken Rigel
  • Michelle Butterly
  • Kid Carson
  • Joe Leary

What is on the horizon?

  • My biggest goal is to discover how to remain connected and involved, and to support the charities that I love.
  • I would love to learn how to ride a motor cycle.


Style: A La Carte

Attire: Smart Casual

Time: Saturday & Sunday 10:30am – 2:30pm

C Restaurant

1600 Howe Street  Vancouver


For Reservations call 604-681-1164

Stay tuned to my next guest Interview along with the next Brunch in and around Vancouver.

By: Richard Wolak

Brasserie Mystere 2012

On February 2nd I attended this Kronenbourg beer sponsored Mystery dinner of sorts at the Salt Building in Olympic Village. Over 5000 people had entered their name online for a chance to have their name drawn to attend this dinner which seated 176 guests. Everything about this dinner was a mystery including the location of the dinner, the chef, the food etc.

1st course

BC Seafood in a butter broth

BC Seafood in a butter broth paired with 1664

2nd course

Braised Pemberton Shortribs

Braised Pemberton Shortribs paired with 1664

3rd course

Last Course a selection of cheeses from BC paired w/ 1664 Blanc

Last Course a selection of cheeses from BC paired w/ 1664 Blanc

Kronenbourg Beer bread

Kronenbourg Blanc

As the dinner began the surprise chef was unveiled and we were all treated to a delicious and sustainable meal by Chef Robert Clark of C Restaurant. The staff of C Restaurant did a phenomenal job cooking, plating & serving this Brasserie Mystère Dinner.

Kronenbourg beer was the beer sponsor for Dine Out 2012 festival that was sponsored by Tourism Vancouver.

By: Richard Wolak

C Restaurant Dine Out 2012

On Friday night I kicked off Dine Out Vancouver 2012 by having dinner at C Restaurant. Their dine out menu was one of my picks in this years festival, at $38 it features 4 courses, 1 more course than the usual 3 courses which most of the restaurants in $38 category are featuring.

Amuse Buche -selection of morsels

A treat as I discovered was seeing notable Executive Chef Robert Clark back in the kitchen taking over while Chef Lee Humphries is away. Rob will be in the kitchen through-out the dine out festival, say hello to him when you visit. This Dine Out menu that Chefs Robert Clark and Lee Humphries created highlights the best of BC and a commitment to sustainable practices, C’s menu for dine out offers the restaurant’s fine-dining experience at an incredible price point.

My friend Ryan West joined me for this wonderful dinner. To whet our appetite, we were served an Amuse Buche of tasty morsels on sticks. Then for our 1st Course – Appetizer

North Arm Farms Beet Panzanella Salad

North Arm Farms Beet Panzanella Salad, harissa dressing, shaved ricotta salata

BC VQA Wine Pairing: Jackson Triggs White Meritage 2009

Pan Seared Foie Gras

We added an additional course ($15.00 extra) as our 2nd course and had the elegantly served  Pan Seared Foie Gras with Ginger Soda, Toasted Brioche and Cranberry Chutney, the experience alone was a wonderful addition to the menu, our server delivered the silver dome covered plates to the table to us voila!

For our 3rd Course

Seared Albacore Tuna

 Seared Albacore Tuna, winter minestrone, garlic pistau and crisp basil

BC VQA Wine Pairing: SYL Ranch Nelly 2009

For our 4th Course – Entree

Seared Lake Babine Salmon

Seared Lake Babine Salmon, squash puree, almond tapenade

BC VQA Wine Pairing: Nk’Mip Pinot Blanc 2010

Lemon Olive Oil Sorbet

Then to cleanse our palate after the outstanding Lake Babine Salmon we were served a Lemon Olive Oil Sorbet with an almond cookie ($4 additional cost).

Lastly to end this one of a kind Dine Out experience our 5th Course – Dessert

Spiced Chocolate Pudding

Spiced Chocolate Pudding, Crisp Caramel Puffed Rice, Vanilla Chantilly

BC VQA Wine Pairing: Sumac Ridge Vintage Pipe 2006

C Restaurant’s Dine Out Vancouver promotion runs January 20th thru February 5th.

Reservations for Dine Out are now being accepted via phone at 604-681-1164. C Restaurant is open for dinner from 5pm daily. For more information visit

By: Richard Wolak

Pretty in Pink at C

Pink Sangria

On July 9th I attended a taste of summer at C Restaurant. It was the launch of the new Pretty in Pink Rose List and the new Pretty in Pink Cocktails list by Sommelier Kim Cyr along with the new summer menu by Chef Lee Humphries.

Chef Lee Humphries

Chef Lee Humphries has designed a new tapas menu that’s light and breezy, and perfect for summertime noshing: tea-cured Hawkshaw salmon with pickled shallots and tomato jam ($6), squid with pea, mint, parmesan, lemon and olive oil ($6) and a lamb chop with saffron cous cous and raisin jus ($6). C is also proud to present Northern Divine Caviar, with traditional garnishes served in oyster shells ($150). The sustainable caviar is from Target Marine in Sechelt.

Salmon Burgers

Tea Cured Hawkshaw Salmon

C has fashioned the menu so its clients and walkers-by can have a summer fling, with no commitment. Chef Lee has also created a five-course tasting menu that celebrates the exclusive Hawkshaw wild salmon from the Skeena River ($65). And in theme with all of that, sommelier Kim Cyr has composed a rose list, playfully dubbed the “Pretty in Pink” List, which even features a cocktail called The Molly Ringwald.

C restaurant has a new patio cocktail lounge with comfy sofas and a brand-spanking-new bar, that also features a BBQ.

To reserve your spot on the C patio lounge amidst fashionable company as the sun sails west, call the restaurant at 604-681-1164 or email [email protected]

By: Richard Wolak

The C Blue Film Festival May 19

Water quenches our thirst. It cleanses our bodies. It cooks our food. It baptizes our young. We spend the first nine months of our existence in water. Our ashes are spread over water; some are buried at sea. We’re up to 78% water.

Water creates. It gives life. It makes things grow. In Japan, water destroyed, it swept away thousands. Water killed.

Water gives, and water takes; it is a part of our existence. Water makes dew and snowflakes. Water deserves, and demands, our respect.

On Thursday, May 19th, the C Blue Film Festival unspools at Vancity Theatre in Vancouver, screening the short-listed entries to the The C Blue Film Competition. The subject of the movies is water. If you could help us get the word out about our “little festival that could”, we would be very grateful.

The competition and festival evening is a grassroots initiative by the C Blue Foundation, our new organization dedicated to all water: lakes, rivers, streams, oceans and glaciers. The blue movement begins.  General admission is $8. Buy Tickets here.

Join us after the screening for a luxe cocktail and canape party orchestrated by C Restaurant. Chefs Robert Clark and Lee Humphries will serve sophisticated bites that are built with ingredients that are fished, farmed and foraged close to home. Chef Clark and proprietor Harry Kambolis were recently awarded SeaWeb’s Seafood Champion award for their work promoting sustainable seafood. C has an unshakeable commitment to oceans advocacy, and a direct relationship with the fishermen who catch the fish. This is ethical luxury. Tickets are $32. Buy Tickets here.

Chef Lee Humphries

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Lee Humphries

I spent the afternoon recently with Chef Lee Humphries at C Restaurant in downtown Vancouver. I have known Lee for over a year and have had the pleasure to chat with him about his passion for sustainability, fishing and most of all his love for food.

Growing up he wanted to be a Policeman, he grew up on a vegetable farm in SW England, he became a chef. On this visit Lee cooked up a few of his signature dishes for me to taste, cooking with Lee provided the perfect setting to dish with him and chat about his cooking, and his passion.

How did you end up becoming a Chef?

I lived in a small town and as you know I grew up on a vegetable farm, one day I got a job washing dishes in a local restaurant, one night the owner needed some help as they were short staffed and he asked me to wash the lettuce, scrape the carrots the rest was history so you could say within weeks I was cooking my way into some of the finest restaurants in London. I learned to be a chef on my own, I was lucky!

How did you end up coming to Canada?

After 6 years of working as a Chef in London, I met my now wife who was from Canada and we decided to travel to BC, we spent a month living and fishing on a boat in Desolation Sound, it was an amazing experience.

Where did you begin as a Chef in Vancouver?

I started off as a Sous Chef at West, working with Chef David Hawksworth and worked their for 2 years, I then moved on and was a Chef at Elixer in the Opus Hotel, then as the Executive Chef at Figmint for 3 years. One day I got a call from Sean Heather and the next thing I knew I was the Executive Chef and I oversaw the openings of Judas Goat, Fetch & Everything Café.

How did the Long Table Series come about when you were the Executive Chef at The Irish Heather?

It was timely, the recession was in full swing, people wanted value to go out to eat, Sean Heather and I had an idea, and he also had a long table running thru the restaurant. Hence the Long Table Series was born, we kept it casual, I loved introducing the food and ringing the bell every night and telling everyone about the dish they were about to it. I never knew that it would become so successful as it became, it was a diverse crowd and there were always new people coming for our comfort food.

The First Dish:

Scallop & Duck Consomme

Scallop & Duck Consomme – Bayne Sound Scallops, duck consommé, quince, pine mushrooms, fois gras powder

What was your inspiration behind this dish?

I wanted simple clean flavours, local and sustainable and most of all to keep it simple. When I go out in the winter, I like something light that feels warm and comforting to start and then go into adventurous dishes later on.

What is your Favourite Drink?

I love Whiskey and I like to know the differences between Scotch and Whiskey.

Has the menu at C Restaurant changed since you joined?

Yes, I have now incorporated some meat dishes on to the plate, I like proteins and I like to pair secondary cuts with seafood on the plate.

What do you most love about pairing proteins on a plate?

I like to expose people to trying new dishes. I am fortunate to be able to change the menu on my own.

What is the most risky thing you have done at C lately?

I wouldn’t say this was risky, more so adventurous, I added Black Pudding to the menu.

What was the first experience you had been involved in after joining C as Chef de Cuisine?

I was involved in the Gold Medal Plates on Chef Rob Clark’s team and that was pretty awesome.

The Second Dish:

Steve’s Sockeye Salmon

Steve’s Sockeye Salmon pomme-fondant, “saltimbocca” lamb sweetbreads, spinach, crisp anchovies, jus roti

What was your inspiration behind this dish?

Looking at a local supplier for sustainability and sourcing is Steve Johansen, he deserved a dish named after himself. I like the fattiness of salmon, buttery fat. The theme of this dish is buttery goodness and the lamb sweetbreads melt in your mouth. The natural salts from the deep fried capers & anchovy makes this the perfect buttery & salt dish.

What are your Favourite restaurants in Vancouver outside of the company you work with?

I have a few for very different reasons.

  1. Lattitude on Main on my day off
  2. Refuel cause it is just so good
  3. Public on Main to enjoy a pint
  4. Les Faux Bourguois love it and I always sit at the bar

What are the 5 must have ingredients in your kitchen?

Butter, salt, pepper, olive oil, hot sauce

What do you like to do on your off time?

I love to flyfish and I take my wife and our dog.

The Third Dish:

Seared Scallops

Seared Scallops confit pork belly, burnt apple sauce, crab apple beignet, fois gras torchon

What was your inspiration behind this dish?

This is my favourite food, I love crab apples as my parents grew them in our backyard back home in England. Scallops are sustainable, I love the fat on the pork belly and I love the flavour of fois gras.

What was the first restaurant you dined at when you first came to Vancouver?

C Restaurant

What is your style of Cooking?

Simple, clean food using sustainable, local and organic foods as much as possible.

What is your favourite Food City in the world?


What would you like to do on your Culinary Journey in 5-10 years?

I would like to open 4 of my own restaurants

1)    Red (fine dining)

2)    White (caviar jazz lounge)

3)    Black (tapas)

4)    Green (sustainable communal dining)

What is your Favourite food and why?

Fois Gras, I love how flexible it is such as when covered in chocolate, fried or baked.

Are you Hiring for your Kitchen?

Yes I do the hiring for C Restaurant.

Who is the best Chef in the industry?

One of the best chefs is Robert Clark, he is a leader for so many reasons and from everything he does, he is the perfect human being come chef.

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

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