|
|
Press Releases for October 15, 2007
 LE GAVROCHE HOSTS DINNER FOR RELEASE OF TINHORN CREEK VINEYARDS' 2004 OLDFIELD’S COLLECTION MERLOT ON OCTOBER 25
(Edited from the press release.) Winemaker Sandra Oldfield of Tinhorn Creek Vineyards will be town on Thursday, October 25th for the Vancouver release of the Oldfield’s Collection. Now an annual event, the release will be held at Le Gavroche Restaurant (1616 Alberni Street, Vancouver) and features a five course dinner, paired with the newly released 2004 Oldfield’s Collection Merlot and the 2005 Cabernet/Merlot. Tickets to this event are $95, and may be purchased by calling Le Gavroche Restaurant at 604.685.3924. Tinhorn Creek Vineyards launched the first Oldfield’s Collection Merlot in 2001; the first wine to be finished with a Stelvin closure in Canada. This premium tier of wine now includes the Oldfield’s Collection 2Bench, a blend of Sauvignon Blanc, Semillion, Chardonnay and Gewürztraminer, and for the very first time, a varietal Syrah. Production of this inaugural Syrah was only 42 cases and this wine is only available to select restaurants and the winery’s Crush Club members. The Oldfield’s Collection Merlot is a distinctive blend consisting of 88% Merlot, 10% Cabernet Franc and 2% Syrah. Aged for sixteen months in 50% new French Oak and 50% American Oak, the 2004 Oldfield’s Collection Merlot has a long finish and big tannins yet is well balanced with flavours of cassis, spice, blackberries and black cherries leading the way. For more information on the wines, call 1.888.484.6467 or visit the website at www.tinhorn.com. _______________________________________________________ 
CEDARCREEK ESTATE WINERY ACQUIRES FOURTH OKANGAN VINEYARD IN QUEST FOR MORE AWARD-WINNING WINES
(Edited from the press release.)
Kelowna, British Columbia - CedarCreek Estate Winery has purchased an additional 35 acres of land on the east bench at the foot of Haynes Creek overlooking Osoyoos Lake. Senator Fitzpatrick, Proprietor of CedarCreeK notes that the land which has grown apples and soft fruit for 70 years, will be ideal for planting Bordeaux and Rhone red varietals. Planting commenced this spring and will include Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, Syrah and Viognier. Haynes Creek is CedarCreek's fourth Vineyard bringing its total acreage to 150 acres. The 50 acre homeblock at CedarCreek in Kelowna was the first to be established with the purchase of the winery in 1987 followed by the planting of Greata Ranch Vineyards (40 acres) near Peachland in 1995 and Desert Ridge Vineyards (25 acres) by Osoyoos in 2002. All of CedarCreek’s vineyards are planted with premium vinifera grapes best suited to each unique micro-climate. The CedarCreek Vineyard is home to Pinot Noir, Merlot, Chardonnay, Pinot Gris, Ehrenfelser, Riesling and Gewurztraminer while Greata Ranch is planted to Gewurztraminer, Pinot Blanc, Merlot as well as Pinot Noir and Chardonnay. Desert Ridge, located on a frost-free bench of stony soils rich in minerals produces Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot. ______________________________________________________ 
LES AMIS DU FROMAGE ANNOUNCE A WEEK OF SALE PRICES AND PRIZES FROM Oct 15-21, 2007
(Edited from the press release.)
Alice and Allison invite you to take advantage of les amis du Fromage's anniversary sale prices. Mon Oct 15 - Frozen soups and entrees - 15% OFF Tue Oct 16 - Cheese - 15% OFF Wed Oct 17 - Crackers & Biscuits - 15% OFF Thur Oct 18 - Oils & Vinegars - 15% OFF Fri Oct 19 - Almost Everything * - 10% OFF Sat Oct 20 - Almost Everything * - 10% OFF Mon Oct 21 - Almost Everything* - 10% OFF *Select items on sale only. Please see in-store for details. Sale limited to stock on hand, while supplies last. No rain cheques. Cheese platters, gift certificates, tasting tickets, frozen soups & entrees not included. [And that's not all. With any minimum $50 purchase you will receive a free insulated reuseable les amis du Fromage shopping bag plus a chance to win in a draw for $100 dollar gift certificates at such restaurants as C, Chambar, Parkside, La Regalade and West, not to mention shopping sprees at les amis and two Swissmar Raclette machines.] Limit 1 per customer per day. While you are there, check out the shipment of Mont d'Or Cheese that arrived just a few days ago. This from Joe Chaput: " Similar to the Swiss Vacherin Mont d'Or, this raw milk French cheese is a brine washed cheese that has a thick orangey-brown velvety crust. It is wrapped on the outer edge in spruce bark. The bark imparts a wonderful flavour to the cheese. The taste is unctuous and it has a "never to be forgotten" flavour. We tasted it in the Jura as a very young cheese, and it was already so delicious. When it matures, the cheese becomes almost liquid, to the point where you may serve it with a spoon. We were fortunate to have it paired with Chateau Chalon, a wine produced in the Jura. It is also an excellent pairing with Champagne, German riesling (my favorite), or a sweet sherry such as a Pedro Ximenez. Very limited supply. Our Price: $5.95 / 100 gram. This is cut from a large wheel. Small individual wheels are not in stock."
_________________________________________________________ 
BOGART'S BRIAN GRANT AND CHAMBAR'S JOSH PAPE WIN TRIPS TO FRANCE WITH GIFFARD'S IRON MIXOLOGIST COMPETITION
(Edited from the press release.)
On Sunday, September 23 twenty-five of Vancouver’s top bartenders competed to win an all-expenses-paid trip to the Giffard International Competition to be held in Angers, France May 2008. The contestants were invited to invent an original cocktail using Giffard Pink Grapefruit Liqueur and Mr. Giffard made the journey from France to witness the event. The top two were chosen to be Bogart’s Brian Grant and Chambar’s Josh Pape 1st Place Winner - Brian Grant – Bogart Chophouse & Bar“‘Old Dog, New Tricks� (a play on the ‘Salty Dog’)
1 ¼ oz Vodka
¾ oz Giffard Pink Grapefruit
1 Scoop of Champagne & Pink Grapefruit Sorbetto
1/8 oz Giffard Muroise
*Martini glass, shaken
*Garnish - Pink Australian rock salt & candied grapefruit
2nd Place Winner - Josh Pape – Chambar Belgian Restaurant“Toute Fin�
4 toasted cashews
1 ½ oz Gin
½ oz Amontillado Sherry
½ oz Giffard Pink Grapefruit
1/2 oz Apple Juice
Dash of gomme syrup
1 egg white
1 lime wedge
*Large coupee style martini glass
*Muddle, shake, and fine strain
*Garnish – home made Campari powder dusting atop of egg white froth
Among the The judging panel for the event were mixologists Jay Jones (Donnelly Hospitality Group), Daryl MacDonald (Ocean Club) and Brad Stanton (Blue Water). ________________________________________________________
TRAFALGARS BISTRO CELEBRATES ITS "DECENNIAL" WITH 10-COURSE, 10-YEAR DINNER AND 1997 NOSTALGIA MENU
(Edited from the press release.)
VANCOUVER, BC (October 12, 2007) -- Trafalgars Bistro celebrates their upcoming 10-Course 10-Year Anniversary dinner on November 4 followed by a week long flash to the past with a special 1997 Nostalgia Dinner Menu, served from November 5 to 10. 10-Course 10-Year Anniversary Dinner (10 wines included), Sunday, Nov. 4
Chef Chris Moran creates a cross-cultural menu that showcases his love of cooking with local and seasonal ingredients. Dinner includes four starter courses, four sampler entrees and two desserts from partner operation Sweet Obsession Cakes and Pastries. Each of the 10 courses will be accompanied by a 2-ounce tasting glass of wine that is included in the dinner price. Cost is $110 per person, plus GST/gratuity, with $50 from each dinner to be donated to the Guatemala Project a charitable endeavor supported by Trafalgars owners Lorne Tyczenski and Stephen Greenham. Dinner begins at 6 p.m. 1997 Nostalgia Menu, Monday to Saturday, November 5 to 10
Favourite appetizers, entrees and desserts from Trafalgars Bistro’s menus over the last 10 years have made their way onto the three-course 1997 Nostalgia Dinner Menu. Guests may choose one appetizer, one entree and one dessert course, including coffee and tea for $35 per person, plus GST/gratuity, with $10 from each dinner to be donated to the Guatemala Project. The 1997 Nostalgia Menu will be available for dinner from 5 pm, Monday to Saturday, November 5 through 10. View Trafalgars Bistro’s special 10th Anniversary menus at www.trafalgars.com For reservations for the 10-Course 10-Year Anniversary Dinner on November 4 or the 1997 Nostalgia Dinner Menu, November 5 to 10, call 604 739-0555, extension 1 or go to www.opentable.com_______________________________________________________
today's sacrifice to the editrix...
MILESTONES YALETOWN: NOT YOUR MOTHER’S MILESTONES
[PLEASE NOTE: INTERPRETATIONS IN BRACKETS ARE CF's OWN. MILESTONES PLEASE FORGIVE US ]
Vancouver B.C., October 11th, 2007 – Milestones’ flagship Yaletown location has been completely redesigned signifying a new direction for the Vancouver icon [RESTAURANT CHAIN].
Milestones’ new design gives its guests a vibrant and inviting place to enjoy an exciting twist on the classic Milestones experience [AND NEEDS NO BATTERIES].
“The new design signals a more upscale direction for one of Vancouver’s most established brands,� says President of Milestones Peter Housley. “The new Milestones is sensuous and hip while still being warm and welcoming.� [SORT OF LIKE FLANNEL THONG UNDERWEAR.]
Designed by award winning Canadian firm II BY IV Design Associates Inc., Milestones has incorporated unique elements that combine the city with the forest. They include:
Touchstone at front entrance sculpted by Canadian artist Scott Eunson and designed to ground the space and welcome guests; Communal dining tables to allow guests to interact and create a very social environment; Great cabanas to provide a sense of intimacy while still being part of the restaurant experience; and Private dining room which contrasts chrome and glass with reclaimed timber and is designed to cater to parties and special events.
[BUT NO RACOONS.]
II BY IV Design Associates Inc. Partner Keith Rushbrook says, “The design is a play on nature versus urbanity. The materials used throughout are a contradiction between urban and edgy and sophisticated and understated, from the smooth polish of metal and concrete to the ruggedness of reclaimed timber.� [WE MAY DO BRUNCH, BUT WE'RE DEEP.]
For Milestones, the motivation behind the new brand direction was to provide a hip and contemporary guest experience that is still completely unpretentious. More lounge space and less traditional dining areas create a more vibrant, social atmosphere. [WE MAY BE DEEP, BUT THERE'S BETTER MARGIN IN LIQUOR SALES. ]
According to Housley, “We believe Milestones is about creating a sophisticated urban atmosphere for its guests.� [WE'RE SAYING THIS AGAIN IN CASE YOU WEREN'T DEEP ENOUGH TO GET IT THE FIRST TIME.]
The Yaletown location is the first of four to be redesigned in Vancouver and Victoria following this new brand direction. Each design will be similar to the Yaletown experience but will also incorporate unique elements to complement its location. [IF YOU THINK YALETOWN EVOKES PLANT LIFE, JUST WAIT AND SEE WHAT WE DO WITH GASTOWN.]
“Milestones is an innovative brand that is always changing to better meet our guests’ needs,� says Housley. “From our signature food to our innovative cocktail Wish List to our classic, yet stylish design, Milestones provides the ultimate casual fine-dining experience.� [AMEN AND PLEASE PASS THE KETCHUP.]
|
|