Announcements for April 2008

ANNOUNCEMENTS - (April 24, 2008)

Tom Doughty, co-owner of Fuel Restaurant, Okanagan boutique wine producer, sommelier and self-confessed Riesling fanatic, is off to taste and judge some serious German wines at the 2008 Mainzer Weinbörse, a renowned German wine fair and international sommelier program taking place April 26th – April 30th, 2008. Doughty was one of only two Canadian sommeliers, and one of nineteen sommeliers from around the globe invited to attend this prestigious event by the German Wine Institute. Doughty will be experiencing the Mainzer Weinbörse, a series of winemaker’s dinners, a culinary workshop in the Rheingau and visits to some of Germany’s most famous wineries including Horst Sauer, Loosen, Reichsgraf von Kesselstatt and Adelmann. … At Fuel, an entire page of the wine list is dedicated to Riesling, which wine columnist Jurgen Gothe recently described as “the largest collection of Rieslings to be found on any single restaurant wine list in the country.” 




Everything Wine, British Columbia’s largest wine store, will open the doors to the public May 1st, 2008 in North Vancouver. Up to 30 per cent of the wines at Everything Wine are not available at any other retail location in BC, including the cult wines of Blue Mountain and Burrowing Owl.


Vienna Treasures Bakery & Cafe has opened at 909 Twelfth Street, New Westminster to offer traditional Austrian baked goods such as apfel, poppy seed and walnut strudels, tortes, Viennese coffee, etc. 604 521-4400. O www.viennatreasures.com. In addtion to the retail store the bakery will also appear montly at the Vancouver Farmers Market.


Vincor has released Jackson-Triggs Esprit, a specially-crafted collection of wines to celebrate the "spirit" of their sponsor partnership with the 2010 Olympics. With every Esprit wine purchase, a portion of the proceeds will go to the Vancouver 2010 Olympic and Paralympic Winter Games and the Canadian Olympic Team.


Fine Vintage Ltd. has opened a WSET school (wine instruction and certification) at The Fairmont Empress in Victoria. James Cluer will instruct the courses.Course dates are: Foundation: September 20, 2008, 9:30 a.m. to 5:30 p.m. ;Intermediate: October 18, 19, & 26, 2008, 9:30 a.m. to 5:30 p.m.

Taking place today:


April 24: UBC Farms holds their first farm produce sale of the season! Come by from 4:00 to 5:30 p.m. to purchase local, organic greens grown at the farm. Items include: pre-washed & ready to eat spinach, kale, kale buds, pea shoots and purple and white sprouting broccoli. Directions to the farm can be found at the website. Cash preferred, cheques accepted. No credit or debit. Please bring your own bags.

April 24: The Okanagan Valley’s best wines will be determined today in Penticton during the annual Best of Varietal Wine Judging. “Winemakers throughout Okanagan Wine Country will participate in the judging of over 300 wines” said judging committee chair, Rhys Pender. The event is annual rite of Spring as many wineries release their wines and consumers are known to flock to the wineries and wine stores to buy up the winners and runners up in each category. Categories this year include: Pinot Noir, Merlot, Shiraz, Cabernet Sauvignon, Open Table Red, Red Meritage, Pinot Blanc, Pinot Gris, Chardonnay, Riesling, Gewürztraminer, Ehrenfelser, Open Table White, White Meritage Style Blend, Sparkling, Dessert, Rose/Blush and Fruit Wines. The judging competition is part of the lead up to the 14th Okanagan Spring Wine Festival that features over 100 events during the 10 days from May 1 through May 10. Awards will be announced on May 2nd and available on the Festivals website on May 5th.

New on the calendar:

April 26: Liberty Wine Merchants will host a book signing launch party for the newly released Memphis Blue Cookbook at their Park & Tilfood store (560-333 Brooksbank Avenue, North Vancouver). Meet Park Heffelfinger and George Siu from the Memphis Blues BBQ House, sample their recipes and taste a selection of wines to match. No charge. 1 to 5 p.m. For another great BBQ website, check out http://amazingribs.com/

May 4: The much anticipated grand opening of the Steveston Farmers & Artisans Market takes place in in the parking lot of the Gulf of Georgia Cannery National Historic Site at Steveston village. Festivities commence at 10:45 a.m.
Don't miss the inaugural tossing of the salmon to commemorate the new market!
www.stevestoncommunitysociety.com


May 8-10: The Projecting Change Film Festival focus on films with the theme of “Food and Agriculture” at the Ridge Theatre. See “We Feed the World”, “The Fight for True Farming”, “The Future of Food” and “King Corn”. See the schedule http://www.projectingchange.ca/schedule.html. Discounts for slow food members.


MAY 10: Learn how to make pulled pork sandwiches. Slow Food Vancouver will be conducting a southern style BBQ tutorial at a members home in Kitsilano. Open to members and non members. RSVP to marett@shaw.ca

MAY 25 and JULY 27. A Matter of Taste: Ceramics and Culinary Connections
Sunday, 1:00 pm
Suitable for groups of 8-30, this program links the history of European food, nutrition, and the etiquette of eating with the European ceramics in the Koerner Ceramics Gallery. $10 per person. 1 p.m. To book, contact 604.822.4643 or bookings@moa.ubc.ca. Taking place at the UBC Museum of Anthropology. Sponsors are Firefly Fine Wines and Ales and Langford Foods.





ANNOUNCEMENTS - (April 22, 2008)

Simon says "finish those renos"... Simon Pettigrew has been appointed the new General Manager of Four Seasons Hotel Vancouver. A native of England, Pettigrew's career encompasses over 20 years with Four Seasons Hotels and Resorts, most recently at the Four Seasons Resort Maui where as Resort Manager he supervised its 50 million dollar redevelopment. In Vancouver he will oversee the hotel's second phase of renovations which will include improvements to the lower lobby, guest rooms and meeting rooms (completion date: Spring 2009..) Prior to Maui, Pettigrew had been hotel manager at Four Seasons Hotel New York and Four Seasons Resort Aviara in San Diego. He arrives to Vancouver with his wife Maggie and their two children, Taylor and Madison.


Oh An-i-ta ... Mission Hill Family Estate will host cookbook author Anita Stewart on Thursday, May 15 for a dinner prepared by Winery Chef Michael Allemeier. The event coincides with the publication of Anita Stewart's Canada, Stewart's latest title featuring regional ingredients used in kitchens across the country. Based in Ontario, Anita Stewart is the author of 11 cookbooks focusing on Canadian cuisine, a food columnist, and a culinary activist. The dinner in her honour will be held in the Chagall Room (which is adorned with an original Marc Chagall tapestry). The cost is $130 per person for a four-course menu paired with Mission Hill Family Estate's wines, and includes a signed copy of the book. Seating is limited to 68 and wine country casual attire is requested. Dinner tickets can be purchased online at www.missionhillwinery.com.



And you think you are having a challenging month .... Tequila Kitchen is now serving brunch on Saturdays and Sundays from 10 to 3 p.m., although they are still running in “soft-opening” due to limited kitchen facilities. One permit glitch has prevented them from using their brand new gas stoves, grill and oven (venting permit) and another hasn’t allowed them to expand the seating or put up signage (liquor licence). Even the name "Tequila Kitchen" has not yet been approved, forcing the owners to operate under the previous tenants diner’s licence. Even so, they continue to present flavourful authentic regional cuisine, tequila cocktails and family style service. The dining room may seem bare at the moment, due to their artwork having been damaged in transport from Mexico, but an upcoming art show in late May featuring Mexican contemporary artwork should transform the space with a gallery style atmosphere.


Bye, bye, Ms. American Fry ... on the weekend of April 26 & 27, visitors to the Vancouver Aquarium are invited for Goodbye Salmon Fry. Each day from 10:30 a.m. to 3 p.m, hundreds of young salmon will be sent on their journey to the Pacific Ocean. They will be released into the Alcan Salmon Pool which connects to the BC Hydro Salmon Stream in Stanley Park. Participants will receive an official certificate for naming and releasing a baby salmon fry.



New Bloomers for Spring ... Bloom, the BC VQA Spring Release Tasting will take place on May 14 at Canada Place. It should be the last official event presided by VQA Executive Director Peggy Athens, who has resigned from the organization, claiming a desire to spend more time with her family. Wine guy David Scholefield is just one of the several candidates rumoured to be on the list to fill the position.



The fleet is moving out ... The Cannery Seafood Restaurant has welcomed Wayne Sych as its new Executive Chef. Most recently, Sych was with The Fish House in Stanley Park, as Sous Chef under Executive Chef Karen Barnaby. He will have to be ready to pack up his pots again soon. The Cannery has also announced a change of location for 2010. Why? The Vancouver Fraser Port Authority (VFPA) has announced that it will not renew leases for non container-related businesses within the port for security and operational reasons after that time.



He's the man ... Robert Clark, Executive Chef of C Restaurant, NU Restaurant & Lounge and Raincity Grill, has been honoured as “Newsmaker of the Year” by Pacific/Prairie Restaurant News and the Canadian Association of Foodservice Professionals. Clark is the first individual to receive this award and was recognized not only for his culinary achievements but also for his leadership skills and dedication to sustainability. Congratulations Chef Rob.


Haute Water ... The Listel Hotel is the first hotel in Vancouver to install a cutting-edge renewable energy system. The hotel is reducing its carbon footprint -- and annual energy expenses -- by installing solar panels and a highly efficient computerized heat recovery system which will reduce the hotel's carbon gas emissions by 170 tons annually. Heat from solar panels on the hotel’s roof will be primarily used to pre-heat hot water for the hotels 129 rooms and will be stored in a tank with a capacity of 4,500 litres.


[Cliche warning] Just for the halibut ...[ouch]. To mark this season’s “first catch”, Senova Restaurant is offering a 3-course halibut inspired menu for just $35. This deal features such popular favourites as Baked Herb Crusted Halibut, Smoked Halibut, and Grilled Halibut with Citrus Sauce. This year, the halibut season opened the first week of April and runs through October.


The Sandwich Isles ... In a bow to the success of the So.Cial Deli's custom sandwich, Chef Cory Hamm has brought all the same ingredients over to Social's sister restaurant, Ocean 6 Seventeen. Choose to eat in or take out roast beef, turkey, honey ham and smoked salmon, all served with roast vegetables, house made mayo, Dijon mustard, onions, tomato & cheese on “Social’s” fresh daily baked focaccia loaf. Also on the lunch menu, Queen Charlotte Halibut and Spring Salmon Fish and Chips and hand cut fries.