Press Releases for March 12, 2007

CHEF ROBERT BELCHAM COOKS BC SEAFOOD AT BOSTON SEAFOOD SHOW
(Edited from the press release)

Fuel Restaurant’s Robert Belcham is in Boston cooking BC seafood at the International Boston Seafood Show which opened last Sunday March 11th, and continues until this Tuesday March 13th, 2007. Chef Belcham was invited by the BC Ministry of Environment, Oceans & Marine Fisheries to represent BC and promote our local seafood to an international audience. He will be preparing such items as: wild spring salmon, wild coho salmon, Kushi oysters, Savory clams, and sablefish.

The seafood industry is planning its seasonal migration to Boston for the 25th annual International Seafood Show. Over 800 exhibitors and 1,600 booths from every segment of the seafood industry-fresh, frozen, live, value-added, branded and private label organizations will be displaying their products to buyers, distributors, wholesalers, importers, exporters, brokers and traders. Robert Belcham is the Executive Chef and Co-Owner of Fuel Restaurant in Vancouver, BC.


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GANACHE PATISSERIE HAS CROISSANTS
(Edited from the press release)

Ganache Pâtisserie has announced the addition of some truly French boulangerie classics to its product line. Starting this weekend and only available on weekends, Ganache will be making croissants, pain au chocolat, and pain au raisin ($2.25 to $2.65). Months of research and experimenting have resulted in croissants from Ganache that are handmade in the classic French tradition using only pure butter to produce pastries of the highest quality. As always, pre-orders are recommended for larger quantities or special orders.

The entire menu and all contact information can be found online at www.ganacheyaletown.com

Or visit Ganache at 1262 Homer Street in Yaletown.


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