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Glowbal Group Dine Out 2012

January 16th, 2012

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Last week I was invited to a menu tasting preview at Society, Glowbal Grill & Sanafir for their Dine Out menu. At Society a 3 course meal for $18 is being offered or $38 per person with wine pairings, at Glowbal Grill their 3 course menu is on for $38 or $63 per person with wine pairings and at Sanafir the 3 course menu is $18 or $38 with wine pairings.

Global Group’s Dine Out Vancouver promotion runs January 20th thru February 5th.

Started off the evening at Society

Spinach Salad

Sweet Potato & Pulled Pork Croquette

I was served a smaller portion than the regular of each of the Starters, my favourites in order of best went to the Spinach Salad, followed by the Sweet Potato & Pulled Pork Croquette.

Prawn Linguini. & Veal Piccata

I was then served a smaller portion than the regular of each of each of the Main’s, my favourites in order of best went to the Veal Piccata followed by the Prawn Linguini.

Chocolate Smore “Flambe” Crème Brulee

For dessert I had the outstanding Chocolate Smore “Flambe” Crème Brulee and this is one that you will want to return for time and time again.

From there I walked over to the Glowbal Grill, to start all over again.

Prawn Cocktail and Grilled Beef Tataki

I was served a smaller portion than the regular of two of the Starters, my favourites in order of best went to the Grilled Beef Tataki, followed by the Prawn Cocktail.

Seared Alaskan Black Cod & Beef Tenderloin

I was then served a smaller portion than the regular of two of each of the Main’s, my favourites in order of best went to the excellent Beef Tenderloin followed by the Seared Alaskan Black Cod (or Sablefish if you prefer the other way to describe it).

I wasn’t served a taster of the dessert here even though I would have liked to try it, the dessert selection is the Chocolate Crème Brulee.

For the last stop of my Glowbal Group of restaurants dine out preview, I walked over to Sanafir to start all over again.

Pan Seared Tandoori Prawns & Cous Cous Salad.

I was served a smaller portion than the regular of two of the Starters, my favourites in order of best went to the Pan Seared Tandoori Prawns, followed by the Cous Cous Salad.

Butter Chicken, Singapore Prawn Curry & Almond Cauliflower Korma

I was then served a smaller portion than the regular of each of the Main’s which was served with papadum and rice, my favourites in order of best went to the delicious Almond Cauliflower Korma, followed by the Butter Chicken and then the Singapore Prawn Curry.

Cardamom Dusted Zelbias

For dessert I was served a smaller portion of the Cardamom Dusted Zelbias.

View the Dine Out Menus and make Reservations for all of the participating Glowbal Group Resaurants including Society, Glowbal Grill, Sanafir, Coast, Italian Kitchen, Trattoria and Black + Blue.

By: Richard Wolak

Posted in Latest, Restaurant Promotions

Tags: Dine Out, Glowbal Grill, Glowbal Group, Sanafir, Society

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Chef Jason Vallee

January 3rd, 2012

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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 Jason Vallee

Last month I spent the afternoon with Chef Jason Vallee at Glowbal Grill Restaurant in Yaletown. I have known Jason for a couple of years, ever since I met him at Coast Restaurant.

At 15, he worked at McDonalds, while in high school he got really interested in cooking and took the culinary arts class in Powell River then continued into the college program at Malaspina. Then worked at Val d’Isère Restaurant in Whistler for almost 4 years. Jason then moved to Vancouver in 2005, where he worked at the Raincity Grill and then at Coast Restaurant in Yaletown as the Line Cook. He then moved on to Coast Restaurant on Alberni for 2 years. In 2009 he was promoted within the Glowbal Group and became Executive Chef at Society, then Executive Chef at Glowbal Grill in Yaletown in 2011.

What was it about cooking that interested you while growing up?

I played sports when I was younger and cooking in the kitchen had the same kind of buzz.

What is your favourite cuisine to eat personally?

Hot pot soups
Asian hot pot style

What do you want your chefs to learn from you?

Respect for ingredients, what comes from the farm, how to treat the environment, kitchen, equipment etc

The First Dish:

Marrow & Crostini

Roasted bone marrow

Baguette with roasted garlic puree

Smoked sea salt garnish

Frisee salad

What was your inspiration behind this dish?

Showing my cooks about a product like this and what we can create.

What are your favourite restaurants in Vancouver outside of the Glowbal Group ?

Hapa Izakaya
Bin 941

Do you cook at home?

Occasionally, mostly for the family for the holidays.

The Second Dish:

Surf & Turf

Kobe meat ball

Lobster ravioli truffle cream sauce

Spicy tomato sauce

Parmesan crisps

Shaved black truffles

Herb oil

What was your inspiration behind this dish?

The restaurant and our speciality meat balls at Glowbal, Coast’s seafood element, my take on Surf & Turf at Glowbal.

What makes a good steak?

Proper seasoning for one, start at a high enough temperature so that a crust starts to develop caramelizing forms that is the trick. At Glowbal Grill we have a char broiler that cooks our steaks at 1700 degrees.

What type of beef do you serve at Glowbal Grill?

Canadian Prime, grade past Triple A.

What did you like to do in your off time ?

Play video games
Watch hockey
Family time

What pushes you to grow in your career?

My personality, I always want to be the best that I can be. Motivated to push on and keep it fresh, thrive to be the best at what I do.

Who are your Mentors?

Chef Roland Pfaff in Whistler who taught me to care about the ingredients.
Chef Sean Riley
Chef Josh Wolfe

Is there a cuisine that you have always wanted to do that you haven’t had a chance to do?

Molecular gastronomy

The Third Dish:

Pot Au Feu

Brisket beef

Potatoes

Carrots

Turnip

Leeks

Beef broth

Green onions

Brussels sprouts

What was your inspiration behind this dish?

French training – wintery dish on a cold rainy day

What is your favourite beverage to drink with one of your steaks at Glowbal?

Peroni beer

What is the best way to season a steak?

Diamond Circle Kosher salt & pepper

Do you create your own features at the restaurant?

Yes we have the freedom to create dishes daily for our features.

Did you study pastry and savoury or?

I did pastry when I was working in Whistler and can do it if needed. I do enjoy working with pastry.

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

By: Richard Wolak

Posted in Dishing with the Chefs, Latest

Tags: Chef Jason Vallee, Glowbal Grill, Glowbal Group, Interview, Yaletown

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Glowbal Group Dine Out 2011

January 20th, 2011

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I was invited to a menu tasting preview at Society, Glowbal Grill & Sanafir for their Dine Out menu last night. At Society a 3 course meal for $18 is being offered or $35 per person with wine pairings, at Glowbal Grill their 3 course menu is on for $38 or $58 per person with wine pairings and at Sanafir the 3 course menu is $18.

Global Group’s Dine Out Vancouver promotion started a week early and runs now thru February 6^th.

Started off the evening at Society

Chopped Salad

Pickled Beet Salad

Split Pea Soup

We were served a taster of each of the Starters, my favourites in order of best went to the Chopped Salad, followed by the Split Pea Soup and then the Pickled Beet Salad.

Home-made Butternut Squash Perogies

Salisbury Steak

Tuna Casserole

We were then served a taster of each of the Main’s, my favourites in order of best went to the Home-made Butternut Squash Perogies, Salisbury Steak then the Tuna Casserole.

For dessert they offer their All The Way platter that features a selection of their desserts, I tried them all at the end of the night.

From there we walked over to the Glowbal Grill, to start all over again

Spinach & Mandarin Orange Salad & Kobe Beef Chili

We were served a taster of each of the Starters, my favourites in order of best went to the Kobe Beef Chili, followed by the Spinach & Mandarin Orange Salad.

Jerusalem Artichoke & Gorgonzola Ravioli

Roasted Australian Rack of Lamb

Short Rib Papardelle

Maple Glazed Wild Coho Salmon

We were then served a taster of each of the Main’s, my favourites in order of best went to the Roasted Australian Rack of Lamb, followed by the Short Rib Papardelle, Jerusalem Artichoke & Gorgonzola Ravioli and lastly the Maple Glazed Wild Coho Salmon.

For dessert they offer their Pistachio & Dark Chocolate Ganache Tart which I tried at the end of the night.

From their we were taken by limo to Sanafir to indulge in the desserts that are featured on all of the Dine Out Menus from Society, Glowbal Grill, Coast, Italian Kitchen and Sanafir.

Glowbal Group Dine Out Desserts

View the Dine Out Menus and make Reservations for all of the participating Glowbal Group Resaurants including Society, Glowbal Grill, Sanafir, Coast and Italian Kitchen.

By: Richard Wolak

Posted in Restaurant Promotions

Tags: Dine Out, Glowbal Grill, Glowbal Group, Sanafir, Society

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A Quest for the Best Onion Rings in Vancouver

March 17th, 2010

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I am sure that you can find Onion Rings on many restaurant menus around the city. Onion Rings is a favourite comfort food for many. My quest was to find the most unique and tasty Onion Rings. In ranking order, these are my favourites from the Onion Rings that I have eaten in the city.

1) GLOWBAL GRILL – 1079 Mainland Street, Vancouver

After eating the Glowbal Onion Rings ($6) panko breaded and so delicious, I declared these the best onion rings in my quest.

GLOWBAL GRILL

2) PIVO PUBLIC HOUSE – 526 Abbott Street, Vancouver

Huge Onion Rings ($5) thick cut onion rings, coated with a crispy buttermilk batter served with paprika aioli or mustard on the side.

PIVO PUBLIC HOUSE

3) MAPLE GRILL – 1967 West Broadway, Vancouver

Thick cut and crispy Onion Rings ($5 for an order or for $1.50 when substituting fries with your entree), golden brown and tasty with some crunch. Served with a side of ketchup.