Posts Tagged ‘Delta Burnaby Hotel’

HOT CHEFS cool jazz Fundraiser on Oct 12

Chef Alex Chen

The very best Vancouver and area chefs will present tasting dishes at an evening of unforgettable cuisine in support of two great causes, Bocuse d’Or Canada and Breakfast For Learning. This event promises to be the premier culinary experience of the year and will include a silent auction featuring exclusive dining opportunities, golf packages, products from world-renowned culinary brands such as Le Creuset and much, much more. Proceeds from ticket sales will benefit Bocuse d’Or Canada and the local and regional efforts of Breakfast for Learning.

Competing at the level demanded by the Bocuse d’Or requires limitless patience, extreme dedication and thousands of hours spent in training and coaching. First and foremost, though it needs a chef who can compete shoulder to shoulder with the best chefs in the world and whose talents and unwavering commitment set them apart, for Canada that chef is Alex Chen. Chef Chen grew up and fell in love with cooking in Vancouver. His career has taken him across North America with positions in some of the continents finest hotels including Four Seasons Toronto, Four Seasons Chicago and most recently as the Executive chef of The Beverly Hills Hotel and Bungalows: he has now returned to Vancouver to prepare for the world’s most prestigious culinary competition.

6:00 pm Reception | Dinner 7:00 pm • Tickets $120 per person | Cocktail Chic

Entertainment by LeftCoast Jazz Featuring Marie Hui

Delta Burnaby Hotel and Conference Centre

4331 Dominion Street, Burnaby, British Columbia, V5G 1C7

Purchase Tickets Here 

Food Talks Volume 2

The panel of speakers at the Q & A (photo by: Ariane Colenbrander)

On July 10th we presented the second Food Talks Vancouver event that featured 5 inspirational speakers from our food community.

Lamb Sliders

Chicken Satay Sticks


The evening began at the Delta Burnaby Hotel where guests mingled over Chef Dan Craig’s delicious appetizers as well had an opportunity to watch Chef John Chang make Roti and then eat the Roti.

Syrah from Painted Rock Winery

Guests also had a chance to have some of the award winning Syrah from Painted Rock Winery.


Our 5 Speakers:

John Skinner – Proprietor, Painted Rock Estate Winery Ltd

Chef Wendy Boys – Owner of Cocolico

Adam Chandler – Co-Owner of Beta5

Debra Amrein-Boyes – Co-Owner of The Farm House Cheeses

Jason Pleym, President & Co-Founder, Two Rivers Meats

We then had a prize draw for people to win.

Beta 5 Chocolates provided the creative box of treats for everyone to take home at the end of the evening.


More Photos taken by Ariane Colenbrander

Thank you to Ariane Colenbrander for the photos, as well as our Videographer Geoff Peters, Tyler Yee and all of our volunteers.

Photo Credit: Ariane Colenbrander

By: Richard Wolak

Food Talks Volume 2, July 10th

This is the second event in this Food Talks series! Come join us to meet and mingle with other foodies, and to hear some enlightening speakers from the food community.

See our previous Food Talks Volume 1 event.

Our Speakers Line-up:

Chef Wendy Boys 

Wendy Boys is an award-winning, chocolate-loving pastry artist. Following her life-long love for chocolates and the pastry arts, she has apprenticed under world-renowned chocolatiers and designed dessert programs for some of Canada’s top restaurants. Today, Wendy is a well-respected dessert consultant and proud owner of Cocolico, a Vancouver-based company specializing in small-batch, hand-crafted chocolates and dessert sauces.

On twitter @Wendychocolate

John Skinner


John Skinner is the Proprietor, Painted Rock Estate Winery Ltd. After being a stockbroker for 25 years during which time he became an avid wine enthusiast. In 2004, recognizing that the quality of wines in this region was improving dramatically and driven by both his passion for wine and his desire to create a legacy business for his family, he purchased the land in south Penticton known locally as “The Blackhawk.” Painted Rock Estate Winery is currently producing ultra-premium wines that reflect the perfect marriage of new world fruit and old world processes for sale in Canada as well as export to China and the UK.

On twitter @PaintedRockWine

Adam Chandler


Adam Chandler is co-owner and pastry chef at BETA5. With 10 years of experience in both savory and sweet kitchens, Adam discovered an affinity for manipulating flour, sugar, butter, cream and chocolate. Through these experiences, an appreciation for ingredients and the practical science of cooking have influenced his work. In early 2011, together with partner Jessica Rosinski, Adam opened BETA5 as a place to explore the limits and potential of chocolate and pastry.

On twitter @Beta5chocolates

Debra Amrein-Boyes

Debra Amrein-Boyes and her husband, founded The Farm House Natural Cheeses Ltd in 2003 in the Fraser Valley, producing authentic artisan cheeses from the milk of the farm’s cows and goats. The focus of the cheesemaking is on traditional methods, producing a diverse selection of handmade cheeses from the freshest and highest quality milk.

After attending university Debra spent several years working and traveling until settling in the Swiss Alps, where she was first introduced to cheesemaking. Debra returned to Canada in 1991, and in 2009 Debra was honoured to have been selected for membership in the prestigious French Guilde de Fromagers Confrerie de St. Uguzon, in recognition of her effort to guard and preserve the traditions of cheesemaking around the world. Debra believes that the traditions and values represented by the small family farm are worth preserving, and that good locally produced food helps build healthy lives and communities.

Jason Pleym

Jason Pleym, President & Co-Founder, Two Rivers Meats founded in January 2008 by Jason and Margot Pleym. Inspired by Margot’s father’s farm, Pemberton Meadows Natural Beef, the couple set out to find other producers of cattle, poultry, sheep, game, and pork that demonstrated the same dedication to ethical and sustainable animal husbandry. Today, Two Rivers Meats represents over 20 small-scale farms, ranches, and producers, supplying dozens of discerning restaurants, hotels and retailers across British Columbia. Some of their products include custom-cut beef, chicken, pork, duck, venison, elk, and game birds, as well as housemade sausages and charcuterie. All Two Rivers products are antibiotic, hormone, and chemical-feed free.

On twitter @TwoRiversMeats

The Evening: Enjoy tasty appetizers from EBO Restaurant followed a wonderful line-up of speakers who will talk about themselves and their passion related to the food community.  There will be a Q & A where you will have a chance to ask questions and engage with the speakers. Each guest will receive  a taste of Painted Rock wine, there will also be a draw for prizes and to finish off the evening you will take home a sweet Treat from Beta 5 Chocolates.

A cash bar will be available if you wish to purchase beer, cocktails and other beverages.

Growing Chefs is our designated charity,  support their wonderful organization that educates children on the food community in the public schools.

Location: Delta Burnaby Hotel, 4331 Dominion Street, Burnaby

Tickets: $30 per person (eventbrite fee extra); $100 when purchasing a 4-Person Pak of tickets (get a group of your friends together and save $20) (eventbrite fee extra) before July 5th.  * $40 per person after July  5th.– ticket price includes appetizers and a glass of wine, along with a sweet treat in addition to hearing from some great speakers, a Q & A follows.  A donation of $3 from each ticket purchased will go to support Growing Chefs.

Note: Limited tickets available. All ticket sales are final. No exchanges or refunds; however they are transferrable with printed proof of ticket. ALL Tickets must be purchased in advance online. Event produced by CMI Chat Media Inc

Buy Tickets via Eventbrite:

Charity Partner

Location & Appetizers Sponsor











Wine Sponsor








Treats Sponsor




Video Sponsor


WIN a Chocolate Dinner for 2 at EBO

Valentine’s Day should be more about celebrating with those that you care about, whether they are a husband, wife, boyfriend, girlfriend, someone you have a crush on or a best friend.

In celebration of Valentine’s Day Enter to Win a 3 course Chocolate Tasting Dinner at EBO Restaurant for 2 people.

February is Chocolate Month at EBO Restaurant

It`s no secret that EBO Restaurant is one of Richard Wolak`s favourite restaurants in the Vancouver area, when he heard they were offering this Chocolate Tasting Dinner for February, he thought this would be a wonderful prize for someone to win to dine on Valentines Day. We also want to thank Chef Dan Craig and the Delta Burnaby Hotel for donating the grand prize of  a 1 night room stay and dinner for 2 at EBO Restaurant in the Prize Draw at our Tasting Plates Vancouver event on Feb 15 – you can get tickets for our event at

Chocolate Tasting Dinner

$42 per person, excluding taxes and gratuity

(items available individually)


Roast Scallop and Chocolate

Cauliflower Textures, Bitter Chocolate, Red Cabbage 13


Slow Cooked Venison

Chocolate Soil, Crisp Polenta, Parsnips, Chocolate and Port Jus 32


Classic Dark Chocolate Soufflé

Chocolate Beignets, Passion Fruit Gel 10


Try These Delicious Ideas at EBO

Chocolate and Truffle Wine Paring at EBO Lounge

Take Home Chocolates and Macaroons 6 for $6

Please ask your server for more information


Now for The Contest

Follow these 3 steps:

1) Write a comment below, tell us which local celebrity would be your ideal dream date for dinner.

2) Follow us both @vanfoodster @eborestaurant and retweet the following on twitter:

I entered to Win a Chocolate Tasting Dinner at EBO Restaurant for 2 @EBOrestaurant via @vanfoodster RT to enter!

3)    Like us on Facebook:


Congratulations Wynnie Lau  the winner of this contest (drawn by

All submissions will be entered to win for the random draw. The winner of this contest will be announced via twitter and posted.  The contest giveaway is to enter to win a 3 course Chocolate Tasting Dinner on Valentines Day for 2 people – Value $100

Fine Print: Contest will run until 3pm on 2/13/12 You must enter your full name and twitter address if you have one and register with your email address when entering the contest. Prize is for dinner on Valentines Day February 14, 2012 only.

Vancouver Foodster is @vanfoodster on twitter and on Facebook at and on Google+

Brunch: Mina Shum at EBO 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 eleventh brunch in this series, I was joined by Filmmaker – Mina Shum–at EBO Restaurant in Burnaby talking about film, plays and more!

Mina Shum

Mina Shum was born in Hong Kong and raised in Vancouver, Canada. After earning a diploma in film production, she went on to make 5 short films, including Me, Mom and Mona (1993), which was honoured with a Special Jury Citation at Toronto in 1993.

Her filmography includes: Double Happiness 1994; Drive, She Said 1997; Long Life, Happiness & Prosperity 2002; Picture Perfect (1989) short film at the Yorkton Film Festival; Noah’s Arc 2005, second season.

How did you become a Filmmaker?

At 7 years old, I told my parents I wanted to be in show biz, I loved theatre and the movies. I started taking drama in grade 8, at 13 I wrote a journal of 2 women next to me talking about a muffin and a recipe in context, this started off my dream. I did a theatre degree at UBC and a film diploma. I then got a Canada Council grant and another and then I was in the biz.

How did the film -Double Happiness- come about?

It was my life at the time, I wanted to write my first feature, it is a story about a girl moving out. I wrote the script, work shopped it at Norman Jewison in Toronto, then at Practis at SFU, then won the “New Views” contest and the prize was 1 million dollars to make a film.

Is there any connection between – Double Happiness – and your other film — Long Life, Happiness and Prosperity?

There is a connection between one person identity and Long Life is about believing in something you can’t see. Living authentically and being your own person, struggling on who I should be.

You have done feature length films as well as shorts, do you have a preference to either?

I would always love to do a feature, shorts take about the same time as features.

Is there any difference for you directing a TV series vs a film?

Yes – tv series you are a guest of the creators, you are fulfilling someone else’s vision. TV has given me the opportunity to shoot other kinds of subjects that what I would usually do.

Are there any film makers who have influenced your career? If so who?

  • Woody Allen
  • Jed Appatau
  • Akira Kiwasaua

For Brunch since Mina is Vegan, Chef Dan Craig prepared a few Vegan dishes especially for her in addition to the other dishes that were on the buffet which fit in with her Vegan dietary needs. Richard enjoyed many of the dishes on the wonderful buffet.

What is your favourite food?

Ice Cream

What is your favourite restaurant inside and outside Vancouver?

  • Tsui Woo Seafood Restaurant (inside Vancouver)
  • Poncho Villa in San Francisco

What do you do in your off time?

  • Yoga
  • Dance
  • Gym
  • Eat

How far in advance do you plan your films?

About 4 years from the thinking of the idea until people will see the idea become reality.

How do you decide what your next film is going to be?

Driven by a question and a situation will come out of it. It then consumes me to go further.

Where was your most recent trip?

Whistler for the Whistler Film Festival

What are your favourite places to hangout in Vancouver?

  • Third Beach
  • My house
  • Café de Soleil

Who are your mentors?

  • Dennis Foon (founder of Green Thumb Theatre)
  • Gary Winick (film director “Charlottes Web)
  • Les Ford

What is it like to write and direct a film?

It’s awesome I got to rewrite all the way to the poster of the film.

What are you working on currently?

“Two of Me” – a feature film that is filming in Vancouver in the summer of 2012 –biggest film that I have ever done and it is a romantic comedy.

What is a Table Read?

When movie star actors sit around a table and read the script.

Is there anything you want to do, that you haven’t done already?

I want to make a musical.

Direct a super cool thriller that is character intense.

Are you interested in doing any plays?

Last year I did “All” during the Push Festival which was an installation –film “Standing Wave” with 16 kids in the audience. “Standing Wave” commissioned to make a show of Vancouver. They asked me to do it, I had an idea, they said yes and I made it.

Style: Buffet

Attire: Smart Casual

Time: Brunch is offered  11:00am – 2:00pm on Sunday

Cost: Sunday Brunch is $30.95 per person

EBO Restaurant in the Delta Burnaby Hotel

4331 Dominion Street, Burnaby


For Reservations, please call 604-453-0788

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

By: Richard Wolak


Fall Menu Tasting at EBO

I revisited EBO Restaurant in the Delta Burnaby Hotel recently for dinner to taste some of Executive Chef Dan Craig‘s new dishes! Some of the dishes in the 7 course tasting menu were new additions and some were old favourites.

1st course - Mint, Peas & Watermelon

2nd course - Grilled Chicken Satays, Pineapple and Cucumber with Roti

3rd course -Caprese Heirloom Tomato Salad w/ local Burata


4th course -Mint Gastrique Lamb w/ Cauliflower Cous Cous


5th course - Roasted Scallop w/ vanilla scented cauliflower purée

6the course – Sous-Vide Chicken w/ roasted pea dumpling & garlic foam


7th course - Brown Butter Ice Cream w/ poached peaches dessert

Each dish was well presented and all were good. I have dined at EBO Restaurant on a few occasions previously, see one of my previous visits here.

EBO Restaurant

4331 Dominion Street, Burnaby

Tel: 604-453-0788


Twitter: @EBOrestaurant

By: Richard Wolak

Interview with Romeo Maghirang

Romeo Maghirang | Vancouver

Vancouver is home to some of the best pastry chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Star Pastry Chefs is a series of Interviews with some of the top chefs in and around Vancouver, within the interview each chef is to prepare or finish off three of his/her signature desserts.

Originally from Manila, Romeo Maghirang started his culinary career as a steward, rising through the kitchen ranks though hard work and dedication.

In 1967 he started as a kitchen steward at the Manila Hilton. After seven months he asked for a transfer to the kitchen thinking cooking is a better skill than a dishwasher, he started in Garmanger cutting vegetables, brewing the coffee for the banquet, learning the a la carte menu for the four restaurants of the hotel. After four years, he moved to the bakery section and stayed there for a year, was then transferred to the pastry section. After eight years at the Hilton he moved to Manila Hotel to take the position of junior commis. After two years he was lucky to find a job at Elbow Beach in Bermuda where he was the assistant pastry chef and baker.

While in Bermuda he applied to immigrate to Canada.  His application to immigrate to Canada was approved and soon after he became the Chef de Partie at the Queen Elizabeth Hilton Hotel in Montreal.  While on holiday in Vancouver, Romeo fell in love with its beauty and culture; he decided to make it his home.  After arriving in Vancouver, he worked at Pohl’s Bakery and Conditorie for two years and then Pan Pacific Hotel where he joined his former pastry chef at Pohl’s. After 19 years as the Assistant Pastry Chef at the Pan Pacific Hotel, Romeo briefly retired in 2008, before he jumped back in the industry when the Pastry Chef at the Delta Burnaby Hotel and Conference Centre asked him to join his Pastry team. He has been at the Delta Burnaby since November 2008.

Did you always want to be a pastry chef?

No, I was studying to be an engineer, finances were tight and I needed a job to support my education. Hilton was hiring and since it is just fifteen minutes away from my school I applied for the lowest position: kitchen steward. I was hired and I was then a working student.

Do you follow or apply a specific food design?

I just mix and match, sometimes I use the old style ingredients and fusion with modern presentation.

Where do you get inspiration?

Sometimes from good pastry chefs, from books, Magazines such as Tchures (mostly French then) now (mostly Spanish) as well as German and Austrian influences.

The 1st Dessert:

Assorted Truffles & Chocolate Tree

Assorted Truffles & Chocolate Tree

What is in the dessert?

Chocolate tree – Calebaut dark chocolate

White chocolate flowers truffles

Pink Hawaiin salted caramel truffles

Raspberry pate with wasabi ganache

Is there a pastry chef or two that inspire you?

Ted Hara – I worked with him at the Pan Pacific Hotel for 19 years. He retired and then went to the Pacific Institute of Culinary Arts to teach. I also worked with him at a Polish bakery for 2 years before the Pan Pacific.

The 2nd Dessert:



What is in the dessert?

Bottom – Japanese meringue with hazelnut

Apricot jam

Hazelnut mousse & chocolate mousse and caramelized hazelnut

Sweetened whipped cream

Top – Covered with dark calebaut chocolate

What was your inspiration behind this dessert?

You, I thought what dessert could I make and since you asked me to create something new this is what I created. You were coming in to interview me on July 28th and since I knew it was your 2nd Anniversary for Vancouver Foodster I decided to creating something special.

How would you describe your style of pastries at EBO?

Fusion and modern and classical for the pastries in the restaurant, and a simpler style for the banquets.

Describe the most elaborate wedding cake you have ever made?

Six tier wedding cake with sugar gum paste (harder fondant), cut out and made a design, let it dry and stick together.

What is your favourite Pastry Shop in Vancouver?

Thomas Haas

What is your favourite city in the world for pastries?

New York

The 3rd Dessert:

Peanut Butter Ice Cream Tower with warm soft brownie

Peanut Butter Ice Cream Tower with warm soft brownie

What is in the dessert?

Peanut butter ice cream

Warm chocolate sauce

Mango gelee

Raspberry cassis brush

Chocolate brownie


What was your inspiration behind this dessert?

Combined different shapes and textures

How many people are in your pastry kitchen?

Me and 2 more assistants

Stay tuned for the next chef in the Star Pastry Chef series.

By: Richard Wolak

Wine Down at Delta

Executive Chef Morgan Lechner (l) and Sous Chef (r) at Delta Vancouver Airport

On June 16th I attended a fabulous event that was hosted by Delta Hotels in the lower mainland held at the Delta Burnaby Hotel. Supporting Habitat for Humanity, this fundraiser combined tasty eats, with wines from around BC as well as a great band and delicious desserts.

Bananas Flambe by the Delta Burnaby Hotel

Chicken Croquettes with black truffle puree from the Delta Burnaby Hotel

This was a wine and food tasting, a silent auction and an opportunity for guests to sip, taste and mingle.

Executive Chef Morgan Lechner of Delta Vancouver Airport with his Gazpacho

Chef Romeo Maghirang (l) & Chef Dan Craig (r) of Delta Burnaby Hotel

Desserts made by Pastry Chef Romeo Maghirang

My favourite menu items were the chilled “Manhattan” gazpacho, braised short rib stuffed mini yorkshire puddings and the Chicken Croquettes with black truffle puree along with all of the desserts, most of all the Red Velvet Cake made by Chef Romeo at the Delta Burnaby Hotel.  Favourite beverage was the Caramilk Liquer over ice!

I truly enjoyed this wonderful and tasty event!

By: Richard Wolak


Chef Dan Craig

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 Dan Craig

A couple of weeks ago I spent the afternoon with Chef Dan Craig at EBO Restaurant in the Delta Burnaby Hotel. I had the pleasure to meet Dan in December when I dined at his restaurant and attended a chocolate truffles making class with his pastry chef. It was a pleasure to chat with him about his passion for great food and culinary championships in Canada and around the world.

While Dan was going to highschool in Ontario he got a job washing dishes at a friends deli, they needed help in the kitchen and he progressed from dish washer to cook. He moved out West and took a job in Victoria at the Empress Hotel as the 3rd cook for 6 months, then a friend offered him a job at Japanese Village where he worked as a Teppanyaki Chef for 1 year. He loved cooking and decided to go to culinary school, he enrolled in Camosun College and took the Chef program for 1 year, he then apprenticed at the Delta Ocean Point Resort for 5 years. An opportunity came up to compete in a prestigious culinary competition, he ended up winning a string of competitions which then sent him on a journey to Australia where he worked on the Gold Coast at a resort for a few months. From there another opportunity lead him to work at one of most renown restaurants in Sydney at Tetsuya’s, and then a cook job at the Four Seasons Hotel in Sydney. Back to Canada, a friend called him and lured him back to Victoria to work a cook position at the Westin Bear Mountain Hotel in Victoria. Then to France (prize from the culinary competition) he spent 5 weeks in Paris staging and eating. Dan was then was lucky enough (Bruno Marti helped him) to get a job in l’Abbaye Saint-Ambroix 2 Michelin star (2 hours south of Paris) and he worked for 1 year as Chef de Partie. Then back to Canada where he joined the Delta Hotel Burnaby 3 year ago, first he was as the Banquet Chef and then promoted to Executive Chef 7 months ago.

How did you get involved in culinary competitions ?

I competed in the regional competition for British Columbia when I was at Camosun College and won 1st place, I then competed in Edmonton for the Canadian championships and won 1st place, I then competed in Australia for the World Championship and won 1st place of the La Chaîne des Rôtisseurs, the prize was 5 weeks in France.

Would you compete again in another culinary championship ?

Yes, I want to compete in the Bocuse d’Or.

What did you want to do growing up ?

I did not know, I was just lucky to get a job in highschool that lead me in this culinary direction.

The First Dish:

Roasted Scallops, Vanilla Scented Cauliflower Puree

Scallops, cauliflower, capers, raisins, Spanish ham, squid ink, fricase

What was your inspiration behind this dish?

Showcase Ocean Wise scallops, classic flavour combinations, conceptionally everything was on point together.

What are your favourite restaurants in Vancouver (outside of where you work)?

  • L`Abbotoir
  • Shyun
  • La Taqueria

What is your favourite cuisine?

  • Mexican
  • Italian
  • Japanese

The Second Dish:

Chicken Risotto

Carnoli Rice (Risotto), pancetta, butternut squash, chantrelle mushrooms, roasted free run chicken, parmesan foam, leeks

What was your inspiration behind this dish?

On the Fall menu, warming comforting plate of food, leeks and mushrooms

What is the style of cooking at EBO Restaurant?

Westcoast ingredients, rooted in French technique.

Who are some of your great local suppliers in the region?

  • North Arm Farm in Pemberton
  • Cherry Lane

What do you do in your off time?

  • Play squash
  • Play drums
  • Eating out
  • Play Billiards

The Third Dish:

Banana Chocolate Pate

Chocolate terrine, butterscotch, passionfruit jelly, crunch bar, pistachios

What was your inspiration behind this dish?

Play with textures, loves chocolates, bananas.

Where do you see yourself in 3 years?

Working in a small independent restaurant whether it is my own or being in an Executive Chef role.

What is your role as Executive Chef at the Delta Hotel Burnaby?

I oversee EBO Restaurant, banquet operations, in-room dining and the Starbucks kiosk.

What are your favourite desserts to make?

Lemon delish or Apple pie

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

By: Richard Wolak

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