Posts Tagged ‘Sutton Place Hotel Vancouver’

Mission Hill Winemakers Dinner

Chef Matt Batey of Mission Hill Winery & Restaurant

On November 30th, I attended a wonderful dinner at Fleuri in the Sutton Place Hotel Vancouver, that featured a selection of whites and reds from  Mission Hill Winery. Following the welcoming reception that featured the 2011 Reserve Viognier and a selection of canapes, we all sat down to dinner in the elegant private dining room.

Now on to dinner and the pairings!

First Course:

Qualicum Scallop Tartar & Apricot with celery and apple salad, pearls

Qualicum Scallop Tartar & Apricot with celery and apple salad, pearls (Chef Matt Batey and Mission Hill)

Paired with the 2010 Select Lot Collection Chadonnay

Second Course:

Vanilla Bean Lobster Cocktail with crème fraiche fondue, raspberry tarragon gel, micro salad, sweet spiced walnut powder

Vanilla Bean Lobster Cocktail with crème fraiche fondue, raspberry tarragon gel, micro salad, sweet spiced walnut powder (chefs of Sutton Place Hotel)

Paired with 2010 Select Lot Collection Chardonnay

Third Course:

Beetroot, Smoked Duck Breast with estate grown mint and crouton

Beetroot, Smoked Duck Breast with estate grown mint and crouton (Chef Matt Batey and Mission Hill)

Paired with 2010 Martin’s Lane Pinot Noir

Fourth Course:

Peppered Tenderloin & Smoked Beef Brisket with curried sweet potato puree, hon shimeji mushrooms, stripe beet gastrique, bone marrow

Peppered Tenderloin & Smoked Beef Brisket with curried sweet potato puree, hon shimeji mushrooms, stripe beet gastrique, bone marrow (chefs of Sutton Place Hotel)

Paired with 2009 Select Lot Collection Syrah

Fifth Course:

Twice Baked Souffle & Oculus Cherries with sorbet and chocolate

Twice Baked Souffle & Oculus Cherries with sorbet and chocolate (Chef Matt Batey and Mission Hill)

Paired with 2009 Compendium

Sixth Course:

Strawberries and Cream with caramel anise zabaglione, brioche sponge, strawberry gelato, strawberry honey brulee

Strawberries and Cream with caramel anise zabaglione, brioche sponge, strawberry gelato, strawberry honey brulee (chefs of Sutton Place Hotel)

Paired with 2011 Reserve Riesling Ice Wine

Chefs from Sutton Place on Left & Chef Chris Stewart & Chef Matt Batey on Right

Comments:  This was a very unique dinner that featured two chefs teams, the visiting team was Executive Chef Matt Batey and Chef Chris Stewart from the Terrace Restaurant at Mission Hill Winery in Kelowna cooking alongside with the chefs at the Sutton Place Hotel Vancouver. Each chefs team presented an alternating course from beginning to end and all of the wines and courses were well paired. The standout dishes and pairings for me was the Qualicum Scallop Tartar & Apricot with celery and apple salad, pearls; Peppered Tenderloin & Smoked Beef Brisket with curried sweet potato puree, hon shimeji mushrooms, stripe beet gastrique, bone marrow along with both of the desserts which were both so different in taste and appearance, Twice Baked Souffle & Oculus Cherries with sorbet and chocolate; and the Strawberries and Cream with caramel anise zabaglione, brioche sponge, strawberry gelato, strawberry honey brulee.

Executive Chef Matt Batey and Chef Chris Stewart did an exceptional job with the dishes and wine pairings, you can find them at the Terrace Restaurant at Mission Hill Winery in Kelowna, BC.

Sutton Place Hotel at 845 Burrard Street in Vancouver, BC.

Mission Hill Winery is located in Kelowna, BC.

By: Richard Wolak

WIN a Chocoholic Buffet for 2

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 Chocoholic Buffet at the Sutton Place Hotel for 2 people.

For the love of chocolate .  .  .  The Sutton Place Hotel brings a sweet touch to its tradition of elegance with the unique Chocoholic Bar, the city’s only endless chocolate buffet.  Famous with local Vancouverites, the Chocoholic Buffet provides delectable offerings including an array of home made luscious cakes, pastries and pies, exquisite sorbets and ice creams, topped only by the Bar’s own renowned Brittany crepes, a house specialty made right before your eyes. Join us for an evening of sinful delights.

Voted #1 in the world by National Geographic!

Chocolate Buffet at the Fleuri Restaurant in the Sutton Place Hotel Vancouver.

Now for The Contest

CONGRATULATIONS Rose Ardanaz Winner of this contest (drawn thru random.org)

Follow these 3 steps:

1) Write a comment below, tell us what chocolate savoury or sweet creation you would suggest the Sutton Place Hotel adds to their Chocoholic Buffet.

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

I entered to Win a Chocoholic Buffet at the Sutton Place Hotel for 2 @SuttonPlaceVan via @vanfoodster http://bit.ly/A3PkMf RT to enter!

3)    Like us on Facebook: http://www.facebook.com/vancouverfoodster

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 Chocoholic Buffet at the Sutton Place Hotel for 2 people – Value $70

Fine Print: Contest will run until 11pm on 2/9/12 You must enter your full name and twitter address if you have one and register with your email address when entering the contest. Prize can be redeemed anytime before December 30, 2012.

Vancouver Foodster is @vanfoodster on twitter and on Facebook at http://www.facebook.com/vancouverfoodster and on Google+

Brunch: Peter Klein at Fleuri 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 second brunch in this series, I was joined by TV Producer, Documentary Filmmaker, Journalist Peter Klein at Fleuri Restaurant in Vancouver!

Peter W. Klein

Peter W. Klein is a former producer with CBS News 60 Minutes, and has produced projects for many of the major American news programs, including Frontline, Nightline, 20/20 and 48 Hours. Peter is the director of the UBC School of Journalism’s International Reporting Program. In 2009 he led a team of students on a global investigation about electronic waste, which won the Emmy for Best Investigative Journalism. When he’s not producing documentaries, teaching students, writing his book, raising 4 kids, walking his dog or renovating his 100 year old house, Peter occasionally sleeps.

I have had many dinners and coffees with Peter, he recently joined me for a wonderful buffet brunch with live jazz in the background at Fleuri Restaurant in the Sutton Place Hotel.

Are you doing any Film work currently?

Yes, I am doing a well-funded theatrical documentary about both problems in the pharmaceutical industry and some of the creative solutions that are being tried out to solve those problems. We have some charitable support for this film project, and we’re going all over the world talking to CEOs of major pharma, patient advocates, different NGOs, to look at why there aren’t more cures for life-threatening diseases.

Tell me about The Pain Project

The Pain Project, is being produced by the International Reporting Program at the University of British Columbia’s Graduate School of Journalism, reveals the causes — and devastating effects — of the lack of access to pain medication around the globe. A team of students and faculty from the International Reporting Program at the University of British Columbia’s Graduate School of Journalism traveled to India, Ukraine and Uganda to investigate how, faced with this lack of access, such countries manage the pain of patients suffering from cancer and other terminal diseases.

How did the show The Standard come about?

I was on the show as a guest previously, Joy TV then bought the Canadian rights to CBS 60 minutes, but for Canadian regulations they needed to have Canadian content so they had to legally reinvent the show. The former host wasn’t able to do it so the Executive Producer Jonathan approached me to do the show.  He wanted to get his other segments on to the air in Canada. When Moses Znaimer bought the station, he cancelled all original production which included The Standard.

What is your favourite food?

Mushrooms

What is your favourite cuisine?

Thai

What are some of the most interesting experiences you have had at the UBC School of Journalism?

  • I have taken my students to Uganda and India
  • We are going to Brazil soon

Anything you want to do at UBC School of Journalism?

I want to setup a Centre for Enterprise International reporting, still need financial support for this, around $5 million.

What do you like to do in our off time?

  • Spending time with the kids
  • Building a tree house
  • Play Jazz piano
  • Kayaking
  • Skiing
  • Scuba-diving

What is your favourite city for travel?

Budapest

What is your favourite food city?

Johannesburg

What was the latest variety of mushroom you ate that you enjoyed?

I had an outstanding dish made with Parasol Mushrooms which happened to be cooked for me while I was visiting Paul Stametz who is a mushroom expert in Olympia, Washington.

Any Writing Projects in the works?

I am currently writing a book about the domestic war on terror, with St. Martin’s Press, due out in 2012.

Have you ever done anything in Radio?

I had a radio show in Europe called “Central Europe Today” while living in Hungary years ago, it was broadcasted to the Anglophones in Poland and Hungary.

Style: Buffet with Live Jazz

Attire: Smart Casual

Time: Brunch is offered  11:00am – 2:00pm (11:00am & 1:00pm Seatings) on Sunday.

Cost: Sunday Brunch is $42.00 per adult & $21.00 per child (4-12 yrs.)

Fleuri Restaurant in the Sutton Place Hotel

845 Burrard Street, Vancouver

Menu:  http://www.vancouver.suttonplace.com/Sunday_Brunch.htm

For Reservations, please call 604-642-2900

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

By: Richard Wolak

GERARD LOUNGE

845 Burrard Street, Vancouver, BC

Tel: 604-682-5511

Web: http://www.vancouver.suttonplace.com/restaurant/Lounge_Menu.htm

Twitter: n/a

Advice: Drop by for lunch, dinner or a late night drink.

Known as an old classic, Gerard is one of the most notable lounges in the city for the business crowd and visiting celebrities. I had lunch a couple of weeks ago joined by my Actor friend Kenji Maeda, it was the first time we had both visited for a meal. The room is well appointed dark wooden bar, matching tables and comfortable leather chairs.

Albacore Tuna Tataki

Spicy Fried Salmon Tacos

To start we shared the delicious Albacore Tuna Tataki ($14) wakame & shitake salad, green horseradish mayonnaise & lemongrass sambal dipping sauce; along with the outstanding Spicy Fried Salmon Tacos ($15) served with tomatoes, guacamole, chipotle crème fraiche & spicy coleslaw.

Beef Sirloin Burger

Sutton Clubhouse

For our mains I had the Beef Sirloin Burger ($17) white cheddar, bacon, mushrooms, Portuguese bun, horseradish aioli & red pepper relish and Kenji had the Sutton Clubhouse ($16)  house -smoked & roasted turkey breast, potato artisian bread,  traditional condiments & caciocavallo cheese as well as fries on the side.

Review By: Richard Wolak

Summer Menu Tasting at Fleuri Restaurant

I revisited Fleuri Restaurant in the Sutton Place Hotel last week for dinner to taste some of Executive Chef Michael Deutsch‘s new dishes! Some of the dishes in the 8 course tasting menu were new additions and some were old favourites.

Compressed Fruit Salad

Albacore Tuna

Lobster and hot Seafood Salad

Sablefish Pot Eufeu

To Start, Appetizers:

  • Compressed Fruit Salad with Crispy cheese, creamy ravioli, dried feta
  • Albacore Tuna, prawn noodle with crispy shallots, prawn cubes, hon shimeji mushrooms
  • Lobster and hot Seafood salad, carrot sabayon, tarragon coulis
  • Sablefish Pot Eufeu with micro vegetables, curried sweet potato, with clams

Lemon Chicken Sous vide

Braised Bison Flatiron

On the table for the Mains:

  • Lemon Chicken Sous vide with Shitake Mushroom sauce, crab croqutte
  • Braised Bison Flatiron, abalone mushrooms, beef tenderloin w/ red cabbage ketchup

Berry Shortcake

Warm Apple Crumble Tart

On the table for Dessert:

  • Berry Shortcake, raspberry taragon sorbet, white chocolate yogurt mouse, coconut chantilly
  • Warm Apple Crumble Tart with Vanilla ice cream & caramel

 

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

Fleuri Restaurant is located in the Sutton Place Hotel 845 Burrard Street in Vancouver.

You can reserve by phone at 604-642-2900.

By: Richard Wolak

Quails’ Gate Winemaker’s Dinner March 1

On Tuesday, March 1st, 2011, wine lovers will have an opportunity to taste top wines from Okanagan’s Quails’ Gate Winery. Hosted by Winemaker Grant Stanley, the five-course dinner will pair the winery’s award-winning wines with cuisine prepared by The Sutton Place Hotel’s Executive Chef Michael Deutsch.

Family-owned and operated, Quails’ Gate Winery is known for producing premium wines that perfectly express the terroir of their origin. The winery itself has become a destination, and Quails’ Gate wines have attracted considerable attention on the international stage.

The following wines from Quails’ Gate Winery will be paired with courses at the exclusive dinner:

  • 2009 Chenin Blanc
  • 2009 Dry Riesling
  • 2008 Stewart Family Reserve Chardonnay
  • 2009 Pinot Noir
  • 2008 Stewart Family Reserve Pinot Noir
  • 2008 Late Harvest Optima

Reserve your tickets now for this unforgettable evening of local food and wine.

Tuesday, March 1st, 2011

6:30PM Reception   7:00PM Dinner

The Sutton Place Hotel, 845 Burrard Street, Vancouver

$120 Inclusive of taxes and gratuities

Quails’ Gate Winery is nestled in the beautiful Okanagan Valley in British Columbia’s southern interior. Owned and operated by the Stewart Family, pioneering horticulturists for over 100 years, Quails’ Gate is internationally recognized as a top producer of Pinot Noir and Chardonnay. These wines along with many of the winery’s other products, have garnered many national and international awards and accolades. We invite you to visit us daily, year round in our Wine Shop and Old Vines Restaurant for a unique taste of the Okanagan.

Executive Chef Michael Deutsch was born in British Columbia and is a graduate of Vancouver’s prestigious Dubrulle French Culinary School. Michael has worked at a number of prominent Vancouver area restaurants as well as several Michelin star restaurants and hotels in the Champagne region of France. In his current role as Executive Chef at The Sutton Place Hotel, Michael oversees the culinary operations of the award-winning Fleuri Restaurant and Gerard Lounge, the full-service banquet facility and the other food & beverage outlets within the Hotel.

For more information, or to reserve tickets for this event, please call 604-682-5511

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