Posts Tagged ‘Events’

Chef Vikram Vij Creates Fusion at the Chan

November 4th, 2009 admin
Chef Vikram Vij

Chef Vikram Vij

Chef Vikram Vij known for his creative fusion Indian cooking in Vancouver and around the world. From an idea that Sid Katz, Director of the Chan Centre at UBC had along with an idea that Vikram Vij had, this night of fusion took place on October 24 at the Chan Centre. I was delighted to be a part of this event and was able to sample Vikram’s Chicken Curry as he cooked his wonderful curry for special musical guests Bela Fleck and Edgar Meyer at a pre-concert reception.

Colourful Spices used in Vikram's Chicken Curry

Colourful Spices used in Vikram's Chicken Curry

Vikram Vij’s restaurant in Vancouver has been described as one of the finest in the world, by culinary hot shots such as Patricia Wells and Jamie Oliver. Vij’s Restaurant is located at 11th and Granville and has been welcoming guests for the past 15 years.

Chef Vikram Vij (L), Bela Fleck (M), Edgar Meyer (R)

Chef Vikram Vij (L), Bela Fleck (M), Edgar Meyer (R)

The invited guests were patrons of The Chan Centre and were thrilled to join in this special occasion.

By: Richard Wolak

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Undercover

November 4th, 2009 admin

On Thursday October 29th I had the pleasure to go ‘Undercover’ at one of the most secretave wine events of the season. Hosted by the Raymond James Lionsgate Financial to benefit Shooting Stars Foundation in support of direct service local HIV/AIDS oraganizations.

Kurtis Kolt (from Salt Tasting Room) Master of Ceremonies

Kurtis Kolt (from Salt Tasting Room) Master of Ceremonies

Wines Undercover

Wines Undercover

All the wines were served blind and each bottle was numbered,  guests samples the different wines and noted their favourites. Each of the wines was under $19.95 a bottle. During the last half hour the bags were removed and revealed.

Oak Bay, Gamay Noir 2007

Oak Bay, Gamay Noir 2007

Lake Breeze, Pinot Gris VQA 2008

Lake Breeze, Pinot Gris VQA 2008

Thornhaven Estates Reserve Pinot Noir VQA 2007

Thornhaven Estates Reserve Pinot Noir VQA 2007

Some of my favourite wines that I tasted when undercover include the above three #88 Oak Bay, Gamay Noir 2007; #55 Lake Breeze, Pinot Gris VQA 2008; and #66 Thornhaven Estates Reserve Pinot Noir VQA 2007.

By: Richard Wolak

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Ian Millar, Global Ambassador for Glenfiddich

October 30th, 2009 admin

I had the pleasure of attending an intimate event hosted by Campagnolo on Thursday, October 29th, and met special guest Ian Millar, Global Ambassador for Glenfiddich, the World’s Most Awarded Single Malt. The Mad Men inspired event was a nod to the 1960s, laissez-faire attitude of the cocktail being considered a necessary component of office culture. A key innovator in Single Malt Scotch production, the Glenfiddich Distillery introduced the popular concept to the world in the 1960s.

Ian Millar

Ian Millar


The Glenfiddich cocktails featured at Campagnolo are $8.50 each (plus applicable taxes). The Nero is made with Hendricks gin, Glenfiddich and Liquore Strega, and is garnished with a Cerignola olive. The Rob Roy, or classic scotch cocktail, is made with Glenfiddich, Cinzano red vermouth and a dash of Angostura bitters, and is garnished with an orange twist. The Pete Marche, or contemporary scotch cocktail, is made with Glenfiddich, Orancio vermouth and a dash of cherry bitters.

Ian Millar Whisky 10.29.09 003Campagnolo, Main Street’s casual Italian eatery, celebrates Glenfiddich Single Malt Scotch Whisky throughout the month of November with three inspired cocktails created by bar manager Giovanni Giardino. True to Campagnolo’s roots, each cocktail is made with an Italian ingredient—or an Italian twist.

Ian Millar Whisky 10.29.09 004

Campagnolo is located at 1020 Main Street, Vancouver BC

www.campagnolorestaurant.ca


By: Richard Wolak

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A night of Urban Grains at Bishops

October 28th, 2009 admin

I attended a tasting/education dinner celebrating Urban Grains in what they call ‘Staff of Life” on October 26th.

Tasting Menu

Tasting Menu

Known as the ‘staff of life,’ wheat and other grains have been sustaining mankind since the early Neolithic period when humans first started to grown grain to supplement their hunter/gatherer diets. Arising out of the Slow Food and Locavore movements, small local grain-growers have begun to spring up all over North America. This is not your prairie bread basket-type operation with vast Townships of land planted with Monsanto-grain. We are talking about small, family land-holdings, some only a few acres, growing ancient and heritage grains organically. These farmers have tapped into the Community Supported Agriculture (CSA) system to support their farms. CSA is where members buy ‘shares’ in the harvest and through the sale of these shares, ‘grain futures,’ the farmer creates a stable income.

Bishop’s is a proud shareholder in one such organization – Urban Grains which grows grain at Cedar Isle Farm in Agassiz. The grain is then milled by Anita’s Organic Grain & Flour Mill in Chilliwack.

The November early bird Producer’s Dinner menu will incorporate house-made breads and other foodstuffs (think pasta perhaps) made from the milled wheat flour along with others that use wheat berries acquired from a different supplier on Vancouver Island.

Jordie with the Triticale Sourdough & Red Spring Wheat Campagne

Jordie with the Triticale Sourdough & Red Spring Wheat Campagne

Red Spring Wheat Gnocchi

Red Spring Wheat Gnocchi

Whole Wheat Browned Butter Breton Cake

Whole Wheat Browned Butter Breton Cake

“The grain CSA is the first one in the Lower Mainland which is one of the reasons why I find it so exciting. It is a step closer to a local food system,” says Bishop’s Executive Chef Andrea Carlson. “We’ve received about 200 kg of flour and I will be exploring different ways in which to use it.”

Chef Andrea Carlson

Chef Andrea Carlson

Check out http://www.urbangrains.ca/ and learn more about their wheat and grains.

I was part of a group of foodies who sampled a variety of different dishes which will appear on the early bird menu from time to time during November from 5:30-6:30 pm for a very reasonable $38. If you wish to add the wine pairing, then that is an additional $20 for 3 oz. pours or $38 if you prefer larger 6 oz. pours.

This is a great partnership between the Urban Grains Community in supply and Bishop’s http://www.bishopsonline.com/ in creating and cooking.

By: Richard Wolak

Posted in Parties & Events Tags: , , , , 1 Comment »

Celebrate Los Muertos at Zocalo

October 20th, 2009 admin
Chef Tanya Shklanka

Chef Tanya Shklanka

One of the most joyful and popular holidays in Mexico is ‘Dia de Muertos’ (Day of the Dead). The fiesta, which traces its roots back to the indigenous Aztec and Maya cultures, was originally celebrated in August. After the Spanish conquest, the Catholic Church moved it to the present date of November 2nd in an attempt to assimilate the ‘pagan’ celebration into the Christian holy days of All Hallows Eve and All Saints Day (Oct.31 and Nov.1). However, Los Muertos caught on with all strata of Mexican society and it grew into the wildly popular holiday it is today where friends and family gather to honour the dead with special meals and family shrines.

It’s a meeting place where friends and family gather to share a meal, indulge in gossip, check out everyone else and be entertained. In other words, it is the heart of every Mexican community. In celebration of Los Muertos, Vancouver’s Zocalo will be offering a very special three-course menu for the value price of $25 per person. It has been created in commemoration of ‘El Santo,’ Rodolfo guzman Huerta, Mexico’s most famous ‘luchador’ (masked wrestler – think Jack Black in Lucha Libre). El Santo came from the state of Hidalgo and Zocalo’s Los Muertos menu reflects dishes that he is known to have loved.

Day of the Dead (Los Muertos) display

Day of the Dead (Los Muertos) display

Main Street’s Zocalo is planning their 3rd Annual Los Muertos festival with a special menu created for the occasion. The delicious food is created by Chef/Owner Tanya Shklanka and her talented group of Mexican cooks and is guaranteed to put you in a festive mood and enliven your palate. For starters diners have a choice of Pozole Verde, a traditional soup served at weddings, family gatherings and fiestas, or Chile Relleno de Hongos which is a roasted poblano chile filled with portobello mushroom, onion and tequila ragout dressed with a pasilla chile sauce.

Chile Relleno de Hongos

Chile Relleno de Hongos

For mains there is a choice between Barbacoa de Borrego or Pollo con Mole Negro. Barbacoa de Borrego is melt-in-your mouth slow-cooked lamb accompanied by salsa verde, guacamole and homemade corn tortillas. Pollo con Mole Negro is Mexico’s answer to France’s Coq au Vin. Chicken stewed in a traditional sauce of black chiles, nuts, spices and tomatoes resulting in a flavourful dish served with rice and the ubiquitous warm corn tortillas.

Pollo con Mole Negro

Pollo con Mole Negro

Life is sweet and so is the end of this meal. The Mexicans invented chocolate and named it ‘food of the gods.’ What could be more heavenly than Hot Coochie y Pan de Muertos? Homemade Mexican hot chocolate with a bit of kick and accompanied by traditional Pan Muertos, a traditional sweet bread flavoured with orange and anise. The other choice is Capirotada – a Mexican style bread pudding chock-a-block full of goodies such as dried cranberries, blueberries roasted hazelnuts and panela cheese suffused with spiced piloncillo (raw brown sugar) syrup. Yum.

Hot Coochie y Pan de Muertos

Hot Coochie y Pan de Muertos

El Santo’s favourite libation was a cold Negra Modelo and that is the recommended pairing with the Los Muertos menu. If cerveza is not your drink of choice, Zocalo Los Muertos Menu also offers a special tequila pairing to accompany each course for an additional $20. The restaurant stocks Vancouver’s largest selection of tequilas; or you may prefer sangria, a Latino-inspired cocktail or a selection from their Carta de Vinos available by the glass, half litre and bottle.

When you have a holiday as fun and flavourful as Los Muertos, it’s a pity it lasts a day or two. The good news is that at Zocalo Restaurant, the Los Muertos menu will be available for 15 days starting November 1st straight through to November 15th. In addition to the special menu, Zocalo Restaurant will feature a traditional Shrine and to get things off to a festive start on November 1st, there will be a Mariachi band to entertain. Bring a little Mexican warmth to dreary November and live it up at Zocalo Restaurant with Los Muertos, November 1st through 15th. Reservations recommended 604-677-3521.

2515 Main Street, Vancouver

604-677-3521 www.zocalorestaurant.ca

I enjoyed tasting this fine menu and look forward to returning to Zocalo during this festival. More info on this wonderful festival can be found at http://en.wikipedia.org/wiki/Day_of_the_Dead

By: Richard Wolak

Posted in Great Ideas, Stories Tags: , , , , , , , 1 Comment »

West Coast Chocolate Festival

October 16th, 2009 admin
Hodie Rondeau (left) & Pamela Clarke (right)

Hodie Rondeau (left) & Pamela Clarke (right) of Xoxolat

I attended the opening night of this chocolate festival’s events which was the ‘Salon du Chocolat’. The event featured a sampling of chocolate, wines, beers, scotches, liqueurs, and teas.

Rubens Chocolates

Rubens Chocolates

Some of the notable vendors included:

Xoxolat  www.xoxolat.com

Rubens Chocolates  www.rubenschocolate.ca

Saturna Vineyards  www.saturnavineyards.com

Pacific Institute of Culinary Arts

Pacific Institute of Culinary Arts

Pacific Institute of Culinary Arts www.picachef.com showcasing cooking with chocolate along with providing dessert samples to the guests.

By: Richard Wolak

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Mission Hill Family Estate’s Vintage Affair

October 9th, 2009 admin
John Simes - Winemaker (on left)

John Simes - Winemaker (on left)

Mission Hill Wines poured 6 wines including their Oculus, Quatrain and unveiled their Compendium at the Four Seasons Hotel on October 8th. This elegant evening featured inspired signature canapés by Four Seasons Executive Chef Oliver Beckert.

Four Seasons Executive Chef Oliver Beckert

Four Seasons Executive Chef Oliver Beckert

Mission Hill Wines is located in West Kelowna in the heart of the Okanagan Valley of British Columbia. John Simes who is their Chief Winemaker was on hand to greet guests and to talk about his wines. John Simes was born and raised in New Zealand and he has been with Mission Hill since 1992.

MissionHillVintage10.8.09 001

Chef making the Bison Meatballs

Chef making the Bison Meatballs

MissionHillVintage10.8.09 011

The wines poured included the 2006 Quatrain (composed of four grape varieties including syrah, merlot, cabernet franc and cabernet sauvignon), 2006 Compendium (composed of merlot, cabernet sauvignon, cabernet franc and petit verdot), 2006 Oculus (composed of merlot, cabernet sauvignon, cabernet franc and petit verdot), 2007 Chardonnay, 2006 Syrah and 2005 Riesling Icewine. The wines were each paired with a special canapé, The Quatrain was paired with grilled Lamb Popsicles topped with cherry compote, the Compendium was paired with Bison Meatballs and the Oculus was paired with the grilled Dark Chocolate Panini dessert.

By: Richard Wolak

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Vancouver International Wine Festival 2010, Get Ready

October 8th, 2009 admin

New Zealand and Argentina the theme at largest wine festival to date

The Vancouver Playhouse International Wine Festival will mark its 32nd year with a celebration of the wines of Argentina and New Zealand and a global focus on rosé. The festival, which runs from April 19th to 25th 2010, will bring a record 197 participating wineries to the new Vancouver Convention Centre and top Vancouver restaurants and hotels for a total seven days of tastings, seminars, and wine focused events. A full list of participating wineries is now available online at www.playhousewinefest.com.

“2010 is all about altitude, latitude and attitude,” says festival executive director Harry Hertscheg. The combination of these two very different cultures and countries will provide both strength and sex appeal to this year’s festival (think Haka and Tango dancing) while the newfound confidence of rosé wine in the global market will add a counterpoint to the Pinot Noirs, Torrontés’, Sauvignon Blancs and Malbecs that will be poured.

“We see this as an opportunity not only to support a worthy cause but also to provide a platform for people to discover more about our premium wines and regions,” says Philip Gregan, CEO, New Zealand Winegrowers. With 41 New Zealand wineries from varying degrees of latitude participating in the 2010 festival, visitors can expect to find a wealth of diversity thanks to world class sauvignon blancs and terroir-driven pinot noirs, refreshing aromatic and fruit driven chardonnays, and complex fuller-bodied reds. Kim Crawford Wines will present a selection of wines, many of which have consistently scored 90 points or higher over the past 7 years with a special recognition in 2008 of 40th place in Wine Spectator’s Top 100. At Two Paddocks winery – located in the central Otago region and helmed by Sam Neill – the age-old techniques of Burgundian vintners are followed. Two Paddocks produces just 5000 cases per year from hand-tended low yielding vines, handpicked grapes, and small batch wines aged in French Oak barrels.

On the Argentine side, the dizzying altitudes and snow capped Andean mountains produce grapes that are ripened to perfection year after year. “We are very excited to participate in the 2010 Playhouse Wine Festival and to bring our wines to the Canadian and US market,” says Lis Clément, Wines of Argentina’s Marketing & Communications Manager. “The alliance with New Zealand is also very important since we view our two countries as being complimentary to each other.”  From rich Malbecs to the distinctive Torrontés, the 36 participating Argentine wineries in the 2010 festival will include the renowned Viña Doña Paula. An estate winery, Viña Doña Paula has an incredible combination of climates and soil types and utilizing hand-tended methods, generates a vast diversity of terroir-focused wines.

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