Posts Tagged ‘Raincity Grill’

Raincity Grill Dine Out 2013

Last night I made a return visit to the Raincity Grill for dine out, there menu was one of my picks in this years Dine Out festival, they featured a $38 menu with 3 courses. There were a few side dish add-ons and my friend and I opted for one to share.

For our 1st Course Appetizer

North Arm Farms Beetroot

North Arm Farms Beetroot 

heirloom beets, beetroot meringues, whipped goat cheese mousse, verjus fluid gel, shaved radish, wild watercress (V)

Seared Scallops

Seared Scallops (add $3)

toasted cauliflower, aerated bacon cloud, wild mushrooms (GF)

2nd Course ENTRÉE

Helmers Farm Potato Perogie

Helmers Farm Potato Perogie 

whipped crème fraiche, house made purple cabbage sourkraut, roasted cippolini onions (V)

Wild BC Salmon

Wild BC Salmon 

cedar essence, baby bok choy, brown sugar and music garlic glaze, celery root hash, skin crisp (GF)

Mushrooms

Side Course –Added Mushrooms (extra $8)

3rd Course DESSERT

“Carrot Cake”

“Carrot Cake” - (add $3)

deconstructed carrot cake with quince sauce, jelly, agassiz walnuts, dried grapes, fennel gelato, “farm house” fromage fraise mousee (V)

Dark Chocolate Delice

Dark Chocolate Delice 

hazelnut soil, baby beet greens, preserved cherry caviar (V) (GF)

Raincity Grill’s Dine Out Vancouver promotion runs thru February 3rd.

Reservations for Dine Out are now being accepted via phone at 604-685-7337. Raincity Grill is open for dinner from 5pm daily. For more information visit http://www.raincitygrill.com/

By: Richard Wolak

Brunch with Robert Silverman at Raincity Grill

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 sixteenth brunch in this series, I was joined by Pianist Robert Silverman at Raincity Grill in Vancouver talking about Music, Performing, and more!

Robert Silverman

Robert was born in Montreal, he began piano study at 4 and appeared in recital at 5 and with the Montreal Symphony Orchestra at 14. After his professional debut in 1961 in Montreal and a first prize in the Quebec Music Festivals in 1961 he studied 1961-3 on a Canada Council grant at the Vienna Academy of Music. Returning to North America, he studied with Dorothy Morton at McGill University and with Cécile Genhart at the ESM. In 1967 he won first prize at the Jeunesses musicales of Canada National Competition and performed twice at Expo 67.

Known as one of Canada’s premiere pianists, he has performed in concert halls throughout North America, Europe, the Far East and Australia. Under the batons of such renowned conductors as Seiji Ozawa, John Eliot Gardiner, Gerard Schwarz, Neeme Järvi, and the late Kiril Kondrashin and Sergiu Comissiona, he has appeared with orchestras on three continents, including the Chicago Symphony, the Sydney Symphony, the BBC (London) Symphony, the St. Petersburg Philharmonic Orchestras, and every major orchestra in Canada.

Robert Silverman’s discography includes over 30 CDs and a dozen LPs. His recording of Liszt’s piano music received a Grand Prix du Disque from the Liszt Society of Budapest, while his widely-acclaimed 10-CD recording of all thirty-two Beethoven sonatas was short-listed for a Juno Award. His 7-CD album of all the Mozart Sonatas is due for release in 2010.

Robert Silverman was a faculty member at the University of British Columbia for thirty years, served a 5-year term as Director of the School of Music in the 1990s, and was awarded an honorary Doctor of Letters in 2004. He now devotes himself full-time to concertizing and recording. He is frequently heard on the CBC English and French radio network; a Steinway artist, he has recorded for EMI, Stereophile, Marquis Classics, Orpheum Masters and CBC Records. He has also lectured on piano music for the Celebrity Cruise line.

When did you decide you wanted to become a pianist? 

Everyone told me that I had talent when I was younger. Still, I went on to study Engineering at McGill but after a few years I lost interest and was failing, I switched to liberal arts and received a BA. Then I practiced and practiced my piano. At 23 I went to Vienna and then my career took off.

After studying in Rochester NY and teaching in Santa Barbara, a position opened up at UBC and I got the offer and I never looked back.

What are your favourite concertos to play?

  • Rachmaninoff 3rd
  • Brahms 2nd

What are your favourite concertos to hear?

  • Beethovens
  • Mozarts
  • Brahms
  • Bartok

What are your favourite orchestras to perform with?

  • Chicago Symphony
  • Leningrad Philharmonic (now St. Petersburg)

Do you have a favourite era of music to play?

Romantic – I like to think of myself as a thinking man’s romantic.

What do you want your listeners to learn after hearing your concerts?

Something about themselves, something that touches them.

 

Are you still performing?

Yes – but I am using the music now more and more rather than memorizing.

What is your favourite food?

Northern Italian

Seared Rare BC Albacore Tuna Salad

Pemberton Beef ‘Ragu’ Linguine

Robert had a glass of Chardonnay from St Michelle, he then had the Seared Rare BC Albacore Tuna Salad  ($19) greens, russian blue potato, free run egg, bacon, grilled red onion, grainy dijon & parsley pesto and an Americano. Richard had the Pemberton Beef ‘Ragu’ Linguine ($16) caramelized onions, sherry, fresh parmesan and an Espresso Macchiato.

What are your favourite restaurants in Vancouver?

  • Raincity Grill
  • Chambar
  • Hawksworth
  • Bishops
  • La Quercia
  • Blue Water Café
  • L’Abbatoir

What do you do in your off time?

  • Love going out to eat
  • Enjoy wines
  • Reading
  • Audiophile
  • Computers

Do you come from a musical family?

No – although my uncle was a commercial artist, but no one was in music.

Where was your recent musical trip?

Scottsdale – to hear the Kalichstein-Laredo-Robinson Trio

And

Los Angeles where I heard the LA Chorale at Disney Hall

Where was your next musical trip?

On March 1st I gave a lecture and recital at Brock University

Which Canadian concert halls are your favourite for performing?

  • UBC Recital Hall
  • Centre in the Square in Kitchener
  • Glen Gould Studio in Toronto

Which concert halls are your favourite for playing with Orchestras?

St. Petersberg Philharmonia

Do you prefer performing with Chamber or Symphony?

Chamber

Who were your mentors?

  • Richard Goode
  • Leonard Shure
  • Ivan Moravec
  • Solomon

Who is your favourite conductor that you have worked with?

Raffi Armenian, Canada’s most unsung great conductor for repertoire that counts.

Was it easy to travel the world from Vancouver to perform years ago?

No. It’s hard to take a teaching job seriously, and to sound like a good pianist when you are touring.

What is next for you on the horizon?

  • Editing the complete sonatas of Beethoven, that would make me one of 6 in the world to do this more than once.
  • Doing something for my 75th birthday.
  • A book is possible down the road
  • Liszt “Years of Pilgrimage” – l like the idea of wondering in strange lands, and may choose to play the complete cycle

 

Style: A La Carte

Attire: Smart Casual

Time: Saturday & Sunday 10:30am – 3pm

Raincity Grill

1193 Denman Street, Vancouver

Menu: http://www.raincitygrill.com/index.php/menus/brunch

For Reservations call 604-685-7337

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

By: Richard Wolak

Raincity Grill Dine Out 2012

Last week I made a return visit to the Raincity Grill for dine out, there menu was one of my picks in this years festival, they featured a $38 menu with 3 courses as well as a special $48 menu of 3 different courses.

Potato Rolls, Butter and Sea Salt

It was nice to see Chef Jennifer Peters in the kitchen, both of her Dine Out menus had some gems, my dining companion and I ended up ordering off both of the menus. We were served a plate of freshly baked rolls with butter and sea salt.

For our 1st Course Appetizer,

North Arm Farms Squash Soup

North Arm Farms Mushroom & Sunchoke Soup

I had the delicious North Arm Farms Squash Soupwith creme fraiche, toasted pumpkin seeds. My dining companion had the delicious North Arm Farms Mushroom & Sunchoke Soup.

Thiessens Duck Parfait

We then added an extra appetizer course to share as this was one that we were curious about, both of us loved this dish, the Thiessens Duck Parfait with brioche toasts and pear jelly.

For our 2nd Course Entree,

Eco-Tagged Line Caught Ling Cod

Wild BC Salmon

I had the outstanding Eco-Tagged Line Caught Ling Cod with a delicious side stripe shrimp, leeks, fennel & watercress risotto, with roasted garlic & herb butter. My dining companion loved the Wild BC Salmon with roast sunchokes, soffritto, and parmesan risotto, braised celery & chard.

Pumpkin Pot de Creme with apple, pear sorbet

Fromage Frais Cheesecake

Chocolate Ganache

For dessert, we mixed this up a bit and ordered an extra dessert. In my opinion my favourite dessert after trying the three was the Pumpkin Pot de Creme with apple, pear sorbet which had quite the contrasting flavours, the 2nd favourite was the delicious and light Fromage Frais Cheesecake followed by the Chocolate Ganache in caramel sauce with Hazelnut Macarons.

Raincity Grill’s Dine Out Vancouver promotion runs thru February 5th.

Reservations for Dine Out are now being accepted via phone at 604-685-7337. Raincity Grill is open for dinner from 5pm daily. For more information visit http://www.raincitygrill.com/

By: Richard Wolak

The Best Fish & Chips in Vancouver

The restaurants for the best fish & chips in Vancouver are the ones that have been making this dish for quite some time. There are so many variables that come into play with fish & chips around the city and I have done my best to outline those for you. Some will wrap your take-out in eco containers or newspaper, others will serve it to you on a plate and presentation does count too. Most serve salmon, halibut and cod, some serve coleslaw as an accompaniment with the dish, most serve tartar and all of them will tell you they have the best chips in the city.

So where and how do I begin, over the past 4 weeks I have ate my way through a multitude of dishes all over  Vancouver, Richmond and West Vancouver to the places that either were faved by readers alike or were on my must visit list. I didn’t just taste the dish I ate the whole dish, if I didn’t finish the dish (there were a couple) it meant that I didn’t care for the dish.

You can’t just judge the fish or fries alone, there is a reason the dish is called Fish & Chips. On this quest I focussed on the Traditional British style although some have a bit of a Westcoast influence, since this is British Columbia after-all. I found battered fish that was made with either beer or soda in the batter, some of the fish was panko breaded, some were greasy, some of the places had the most delicious fries and some had no flavour, I had thick cut and regular sized and round, salted and unsalted, hand-cut and machine cut .

Note:  The prices indicated exclude tax.

In ranking order, these are my favourite Fish & Chips in and around Vancouver.

Note: The following first four places tied at 1st place as they were equally the Best.

 

(1) Fish Cafe (4 way tied for 1st place)

Fish Cafe

One the Plate: Fish & Chips – 2 large pieces of halibut, fries, tartar sauce and ketchup with lemon wedges.

The halibut was very good, the battered coating was golden in appearance and tasted really good.  The fries were perfectly done and tasted great, Tartar sauce was good and chunky. In the batter well it is a secret I am told.

Presentation: served on a newspaper type of paper on a frying pan

Ocean Wise: Yes

Served with: White and Malt Vinegar

$ 18.95 Halibut Fish & Chips

$ 14.95 Salmon Fish & Chips

Fish Café is located at 2053 West 41st Avenue in Vancouver.

 

(2) Joe Fortes Seafood & Chop House (4 way tied for 1st place)

Joe Fortes Seafood & Chop House

On the Plate: Halibut & Chips : 1 piece of halibut, fries, tartar sauce and ketchup with lemon wedges.

The halibut was delicious, the battered coating was made with soda water, golden in appearance on the outside, crispy and tasted really good.  The fries were thickly cut, perfectly done and tasted great, the coleslaw was nice and light, tartar sauce was a tad too smooth for my liking though tasted good.

$24.95 Halibut & Chips

Presentation: served on a newspaper type of paper on a plate.

Served with: Malt Vinegar

Ocean Wise: Yes

Joe Fortes Seafood & Chop House is at 777 Thurlow Street in Vancouver.

 

(3) Coast Restaurant (4 way tied for 1st place)

Coast Restaurant

On the Plate: Fish & Chips – 1 piece of salmon, halibut and cod along with fries, coleslaw and tartar sauce and ketchup with a wrapped lemon to squeeze.

My favourite was the Salmon which was moist and flavourful, the battered coating was lightly salted, golden in appearance and tasted really good. Second favourite was the Halibut which was perfectly cooked and flavourful and lastly was the cod. The fries were perfectly done and tasted great, the coleslaw was also very good. Tartar sauce was good and chunky. Their batter is made with lager from Hells Gate and they also use a mix of all purpose and a light rice flour as the base for it.

$ 19.95     Halibut Fish & Chips

$ 18.95     Salmon Fish & Chips

$ 17.95     Cod Fish & Chips

Presentation: served on black and white checkered paper on a plate

Ocean Wise: Yes

Served with: White and Malt Vinegar

Coast Restaurant  is located 1054 Alberni Street in Vancouver

 

(4) Go Fish (4 way tied for 1st place)

Go Fish

On the Plate: 1 piece of halibut, fries, pacific rim coleslaw, tarragon tartar sauce and lemon wedge

I tried all of the fish options and my favourite was the Salmon which was moist and full of flavour on the inside, then the Halibut and lastly the cod. The battered coating is made with Red Truck Lager to give it a clean and delicious taste, golden brown in appearance, the coleslaw was the best that I have had anywhere and the tarragon tartar sauce was wonderous.

$13 Halibut Fish & Chips

$10 Salmon fish & chips

$9 Cod Fish & Chips

Presentation: served on a plate

Ocean Wise: Yes

Served with:  Malt Vinegar on request

Go Fish is located at 1521 West Broadway, in Vancouver.

 

(5) Raincity Grill   (2nd place)

Raincity Grill

In the Takeout Container: Halibut Fish & Chips – 2 pieces of halibut + 1 extra piece with fries and greens.

The halibut with a the battered coating which was made with Lighthouse Lager was lightly sea salted, golden in appearance and tasted really good. Served with fries that were a bit too salty (also with sea salt) and greens with eco wooden utensils.

$10  Halibut Fish & Chips

Presentation: Fully bio degradable containers and cutlery

Ocean Wise: Yes

Served with:  White & Malt Vinegar packages to go

Raincity Grill is located at 1193 Denman Street in Vancouver

 

(6) Dundarave Fish Market (3rd place)

Dundarave Fish Market

On the Plate: 1 piece of halibut, fries, sassy sesame coleslaw, round sand dollar fries, tartar sauce, baja sauce and lemon wedge

The halibut was moist on the inside with a really good battered coating that is made with soda and a secret recipe, golden brown in appearance, the sand dollar fries were thin and not greasy, lightly seasoned, the sassy sesame coleslaw was very good, the two sauces worked well from the classic tartar sauce to the baja sauce.

$14.95 Halibut Fish & Chips

Presentation: served on a large oval plate

Ocean Wise: n/a

Served with:  White & Malt Vinegar

Dundarave Fish Market is located at 2423 Marine Drive in West Vancouver.

 

(7) Dockside Restaurant (4th place)

Dockside Restaurant

Fish & Chips – 2 large pieces of halibut, fries, sweet and sour tartar sauce, and ketchup

The halibut was very good, the battered coating was golden in appearance and tasted really good.  The fish was a bit too greasy. The fries were perfectly done and tasted great, Tartar sauce was good and chunky.

$16 Pilsner Battered Halibut Fish & Chips

Presentation: fish and condiments served on a plate, fries served in a bowl

Ocean Wise: Yes

Served with:  Malt Vinegar on the table

Dockside is located at 1253 Johnston Street (Granville Island) in Vancouver.

 

(8) Pajo’s Fish & Chips (5th place)

Pajos Fish & Chips

Fish & Chips – 1 piece of salmon, halibut and cod along with fries.

tartar sauce and ketchup

Favourite was the Halibut which was moist and flavourful, the battered coating golden in appearance and tasted really good. Second favourite was the Salmon which was perfectly cooked and lastly was the cod. The handcut  fries looked ok but had no flavour, made with no salt.

$14.99     Fish & Chips with 1 piece of Halibut, Salmon and Cod

$1.59         Coleslaw – chopped up served as a side dish

Presentation: served in a paper cone.

Ocean Wise: No

Served with:  White & Malt Vinegar on the table

Pajo’s at the Wharf, Steveston 604-272-1588

Pajo’s at Garry Point, Steveston 604-204-0767

Pajo’s at Rocky Point, Port Moody 604-469-2289

Pajo’s at Gates Park, Port Coquitlam 604-461-5527

 

(9) Fresh Local Wild (6th place)

Fresh Local Wild

Fish & Chips – 2 large pieces of salmon, fries, tartar sauce

The salmon was very good, the light tempura  coating was very light in appearance and tasted really good.  The fries were awesome and tasted great, Tartar sauce was good

$12 for Salmon Fish & Chips

Presentation: fish and fries served in plastic basket with tartar sauce dolloped on top.

Ocean Wise: Yes

Fresh Local Wild is a Food Truck located at the corner of Hastings and Burrard most of the time. Follow them on Twitter @freshlocalwild for hours.

 

(10) The Fish House   (7th place)

Fish House

Fish & Chips – 2  pieces of Haddock, fries, tartar sauce

The haddock was not too my liking, the batter coating was crispy and made with the Red Truck Ale, was golden in appearance and tasted really good.  The fries weren’t all that tasty, Tartar sauce with Old Bay was good.

$17.95 for Fresh Haddock Fish and Chips

Presentation: fish and condiments served on a plate, fries served in a bowl

Ocean Wise: Yes

The Fish House is located at 8901 Stanley Park Drive in Vancouver.

 

Note: I know there are more restaurants around the Vancouver area that have Fish & Chips and I was unable to get to all of them on this quest.

Which Fish & Chips are your favourite from a restaurant around Vancouver or in the suburbs?

Feel free to add your comment here and name the place and their location, the cost of each excluding tax and why you think they are the best!

By: Richard Wolak

Vancouver’s Best Desserts

It’s no secret that I have always been fond of desserts, here are some of the best desserts that I have had in the past two months in and around Vancouver. These desserts would make wonderful treats not only for moms on, before or after Mother’s Day but also for all lovers of delicious sweets.

Here are 8 of my favourite desserts, in no particular order:

1)    Lindt Single Farm Chocolate & Soil -created by Chef Hamid  Salimian

Lindt Single Farm Chocolate & Soil

What looks like soil in a ceramic flower pot, is an outstanding surprise for your tastebuds, chocolate that has a slight salty meets sweet is very unique dessert created by the chef.

The Apron Restaurant

3099 Corvette Way, Richmond

Tel: 604-303-6565

2)    Lemon Merengue Pie -created by Chef Michael Deutsch

Lemon Merengue Pie

This pie is a deconstructed version of a Lemon Merengue Pie that is nothing like you thought it would be!

Fleuri Restaurant

845 Burrard Street, Vancouver

Tel: 604-642-2900

3)    Marzipan Layer Cake – Created by Chef Jean-Georges

Marzipan Layer Cake

After eating one piece of this delicious cake with mixed glazed berries, and sour cherry sorbet, I was craving another, if you love Marzipan you will love this dessert.

Market by Jean-Georges

1128 West Georgia Street, Vancouver

Tel: 604-689-1120

4) Shattered Baklava -created by Chef Hamid Saliliman

Shattered Baklava

A Persian dessert, broken down baklava saffron pistachio ice cream, cardamom dates, rosewater honey. One of a kind dessert!

The Apron Restaurant

3099 Corvette Way, Richmond

Tel: 604-303-6565

5)    Matcha Layer Cake -created by Chef Arthur Chen

Matcha Layer Cake

Matcha cream layered between a delicate white cake and its addicting!

Fairmont Pacific Rim Lobby Lounge

1038 Canada Place, Vancouver

Tel: 604- 695-5502

6)   Bounet

Bounet

A traditional Piemontese pudding made with amaretti and cocoa that is exquisite.

The Bibo Italian Restaurant

1835 West 4th Avenue, Vancouver

Tel: 604-568-6177

7)    Walnut Cake with Carrot Sorbet -created by Chef Jennifer Peters

Walnut Cake with Carrot Sorbet

Savoury meets sweet, heavenly and left my palate in delight.

Raincity Grill

1193 Denman Street, Vancouver

Tel: 604-685-7337

8)    Souffle Cheesecake -created by Chef Akiko Gonnami

Souffle Cheesecake

Strawberry-shiso compote, crystallized shiso leaf both rich and light.

Hapa Umi

110-909 West Cordova Street, Vancouver

Tel: 604-420-4272

 

By: Richard Wolak

Iron Chef Competition at MOV

David Beers (l), Jennifer Peters, Todd Bright, Steve Burgess

On September 23, the Museum of Vancouver held an Iron Chef Competition as part of their ongoing exhibit Food and Sustainability. This competition saw two local chefs, Todd Bright from Wild Rice and Jennifer Peters from Raincity Grill facing off with two bbqs, and locally grown produce and chicken. They each had a sous chef and exactly one hour to prepare two dishes.

I was the head judge along with a few other judges who were selected from the audience and our task was daunting. We had to sample all the dishes and judge on the presentation, use of local produce and taste. In the end the winner was Jennifer Peters and her Sous Chef of the Raincity Grill.

Raincity Grill Team

Wild Rice Team

The MC’s for the evening were David Beers, Editor of The Tyee and Journalist Steve Burgess. The guests at this sold out event had the opportunity to watch this competition as well as to mingle and eat local vegetables, fruits, cheese and sip on wine.

Check out the MOV and their upcoming events at http://www.museumofvancouver.ca

By: Richard Wolak

Interview with Harry Kambolis

Restaurateur | Vancouver

I sat down with Harry recently for a chat. Harry opened his first restaurant in 1992 and has been a leader on the local restaurant scene ever since. First it was the Raincity Grill in 1992, then C Restaurant in 1997, then NU in 2005.

What are the most challenging elements of running restaurants?

There’s a balance between running a profitable business, and providing the above-and-beyond experience I passionately wish to deliver. And in this new economy, that balance teeters a lot more. With three properties, I do feel like a juggler from time to time, and that gets a bit difficult because there are always things rushing through my mind, creative, revolutionary things I’d like to experiment with.

Is it a challenge to find good cooks for your restaurants? And how do you go about finding them?

I find that a kitchen is almost like an infantry: their camaraderie is palpable. And when that phenomena is present, the kitchen runs smoothly. So I always let my chefs choose cooks who they feel they want to work with. They don’t always have to be the most experienced or the most talented, they just have to have that team / unit mentality and have a hunger to learn and be useful. I choose the chefs, of course, but I don’t choose the cooks. I think it’s important to allow the chefs to form their own teams. It gives them ownership of their group and really, they’re the ones who are in the “trenches” all day, so they need to surround themselves with the people they mesh with.

When you opened C Restaurant in 1997, what was your vision in regards to sustainability and the seafood you were going to serve?

I really became passionate and focused on sustainability in 1999, when the turn of the century was happening and it really made me, and I think people in general, ponder the future a bit more. In 1997, I was more concerned with the fact that Vancouver, a seaport, had no great, fine-dining seafood restaurants and that we were exporting most of our local seafoods to the East. It’s almost typically Canadian that we don’t appreciate what’s close to home, and glamourize things that are foreign or from far away. So with Chef Soren Fakstorp (Robert Clark was a sous chef at the time) we set about to build a high-end fish restaurant that used local stocks that were prepared and presented in modern ways. We weren’t interested in doing the boring bouillabaisses and the overdone surf-and-turfs. We were enthused about doing contemporary reinterpretations of those dishes, and pushing-the-envelope creations, that we felt Vancouver was finally ready for.

I understand that C Restaurant was one of the founders of Oceanwise before it became Oceanwise through the Vancouver Aquarium. Can you reflect on the successes since it all began?

Well, we’ve always seen the benefits and possibilities of partnering with organizations, whether they be small or large, and getting in on the entry level of something worthwhile is rather sexy to me. I like being the first. I like trying things that are new. And I wanted to be apart of that genesis the Aquarium was conjuring. It felt exciting to me, and it felt necessary. It’s been very satisfying to watch it grow, and see other restaurants adopt the Oceanwise formula and logo. Really, if we don’t make concentrated conservation efforts, I really don’t think there will be any food for my grandchildren to eat.

What do you like to eat when eating outside of your own restaurants?

Vancouver has a lot of great Asian restaurants with those fun and imaginative smaller plates. I usually like to order a lot of those with some sake. I don’t really go to other fine-dining restaurants.

Which cities around the world provide you with culinary inspiration for your restaurants when you travel?

It sounds like such a cliché, and after saying that it’s Canadian to glamourize other places, I’m reticent to say it… but it’s New York. I just really love the amount of thought and care and imagination the New York restaurants put into what they do. And they have the budgets to do things with interior design and general execution that we don’t have here. But the thing about New York, and I think even Toronto… there are a lot of amazing, brilliant chefs there – but I think the ingredients you find in B.C. are better. And I think that’s what gives Vancouver the advantage, I really do.

If you could offer any advice to people wanting to become restaurateurs. What advice would you give them?

Well, I think it’s general knowledge that it is a very risky endeavour. Most restaurants don’t work, they don’t survive… and in this economic climate it’s obviously worse. But, it’s like what I talked about before, about hunger. Without hunger, you don’t have a chance. So I would suggest that if you don’t have it – if it’s not what you really want, what you crave, then don’t go for it. But if you have that feeling in your stomach, and you can pre-visualize every detail, then go. Just don’t look back.

What is on the horizon for you and your restaurants in the near future?

I think every restaurant in Vancouver is still feeling a little shell-shocked from the Recession. Sure, the Olympics were a big boon – but the Recession set us all back a couple years, I think. I think we’re going to play it safe for a little while. That certainly doesn’t mean that things are going to be boring, or that we won’t try anything new or look in new directions, but Vancouverites seem unsure about what they want in this new economy, and Vancouver restaurants don’t seem sure if they should make the first move. At C, we have been developing our catering wing for the last while, and that has been very successful for us. I wrote a cookbook, in tandem with Chef Clark, that has received some accolades, and it was nice to create something that isn’t devoured in an evening, like a meal or an experience, but that will exist in perpetuity. I am interested in making a documentary film about sustainability or the like, and I also have my enewsletter, Ethicalluxury.ca, which I find very exciting and is garnering a loyal following.

By: Richard Wolak

Celebrate Earth Hour March 20-28

In commemoration of Earth Hour™, Raincity Grill, C Restaurant and nu restaurant + lounge will shut off more than just the lights on Saturday, March 27th. The chefs at all three restaurants will be promoting raw food menus in order to take the event, one of the world’s biggest climate change initiatives, an environmental step further.

The menus created will consume far less energy than normal restaurant fare based on the cooking techniques. C’s Chef de Cuisine Quang Dang defines raw food as, “A diet based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans and for us seafood.  By not heating food above 47 degrees Celsius the enzymes can better assist in digestion and absorption. Most cooking techniques diminish the nutritional value and of food as well as burn energy in the process.”

The Kambolis Group has pledged to run the menus from Saturday, March 20th through to Sunday, March 28th 2010 in order to promote climate change initiatives. Look forward to Items like C’s Keta Salmon Carpaccio – grapefruit, compressed cucumbers, tarragon paste and Portabello Mushroom Pave – Oyama Shinken Speck, Salt Spring Island Goat Cheese, Stoney paradise raisin vinaigrette, nu restaurant + lounge’s Beef Tartare – julienne of salad and gazpacho and Raincity Grill’s Hazelnut Mousse.

For more information, or to make your Earth Hour reservation please contact:

C Restaurant 604-661-1164 | Raincity Grill 604-685-7337 | nu restaurant + lounge 604-646-4668

echo get_option('motion_footer') . "\n";