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August 05, 2015
News for August 12, 2015


All entries in the news sections and calendar below have been selected by the Editor and are not paid listings
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RESTAURANT/FOOD NEWS





Yup, that purple glow coming from Telus Gardens means .... the new GLOWBAL is now open! According to the ever glamourous Shannon Bosa, the restaurant is now open for dinner from 4 p.m. and lunch will commence this Monday on August 17th. Must say, it's great to see so many good restaurants opening east of Granville St. It's not just stadiums, the library is over here as well. So we're not all junk food jocks.





The recently closed Subeez looks like it will be replaced by not just one but three new restaurants. Construction at Homer and Smithe streets (across from the Homer Street Cafe) reveals multiple eating places in progress: a casual Italian-style restaurant and pizza place operated by a company that manufactures pizza ovens in Italy; a tapas-serving Spanish bar that may possibly convert to a nightclub at night; plus an Illy cafe. It's a combo that will definitely add to the increasingly Mediterranean vibe (Cibo, Lupo) in this downtown corridor.




Also on the horizon and also Italian, OSTERIA SAVIO VOLPE is getting ready to debut at 615 Kingsway (near Fraser). The latest restaurant project for Paul Grunberg (L’Abbatoir) and partners Chef Mark Perrier and Craig Stanghetta, the economy-minded, neighbourhood place (dubbed "for friends, family and strangers") will open sometime this autumn. Facebook photos are revealing sneak peeks of rustic pasta and country breads.





Ain't no veggie. Toronto's the town for the debut of McDonald's newest burger. To quote the PR release, THE MIGHTY ANGUS is made with "carefully selected, juicy, tender cuts of 100% pure Angus beef proudly sourced from Canadian farms enhanced with a smoky Angus sauce, and topped with hickory smoked bacon pieces, crisp leaf lettuce, tomato, processed cheddar cheese and grilled onions." All served on a sesame seed bun, natch. If market tests look favourable it could be stampeding towards the western provs soon.



BOULEVARD KITCHEN & OYSTER BAR will be extending its popular Sunday Seafood Boil dinners with four additional dates in September (6, 13, 20 and 27).  The outdoor meal which takes place at communal tables on the patio overlooking Burrard Street, begins at 6 p.m. with an invitation to guests to tie up their bibs and tuck into an East Coast-inspired seafood boil of fresh-caught seafood including: crawfish, jumbo prawns, clams, mussels and Dungeness crab. It's all served up family-style (piled up high on butcher paper in the middle of the table). Cost: $49 per person.



Reminder -> From now until August 30th, the KEG STEAKHOUSE AND BAR is offering their Lobster Summer menu featuring such classic dishes as Lobster Gratinée and Surf 'n Turf to more casual favourites such as Lobster Rolls and Lobster Tacos.  See the complete menu via the pdf download here.


  



PEOPLE




According to his Facebook announcement, JONATHAN CHOVANCEK plans to part ways this week from his role as Executive Chef at Cafe Medina. Says Jonathan, "Opening the new Cafe Medina has been one of the greatest adventures in my career! Now, before I head off to do more Bittered Sling adventures with the amazing Lauren Mote, please come down to see me at the restaurant before I hang up the apron on Thursday." Best wishes on your future endeavors, chef!






DRINK NEWS



WINES OF BRITISH COLUMBIA is marking its 25th anniversary, and to honour the day, a group of top BC chefs will collaborate on a special dinner in L’Abattoir’s private dining room. Executive Chef Lee Cooper will hosts chefs Vikram Vij of Vij's, Scott Jaeger of The Pear Tree, Bernard Casavant of Okanagan College and wine writer Steven Spurrier of Decanter magazine. Sommelier and wine educator DJ Kearney will emcee for the evening. August 25. Find the link to more info in the events list below.




 By Sept, Whistler's DUBH LINN GATE, will open a new Vancouver location at Main and Terminal. The traditional Irish-style pub will boast a spacious patio, wood interiors and antiques sourced from across the UK. While the 24 taps will pump both local craft beer (Parallel 49, Steamworks, Red Racer), and of course, the Irish classics (Guinness Stout, Kilkenny Irish Cream Ale). Look forward to an expansive whiskey list and pub fare designed by Chef Victor Pulleyblank (ex Chambar). And for anyone into step-dancing, let's not forget the live Celtic music.
 




The Okanagan's BURROWING OWL is the first Canadian winery to become Gold Certified by Green Tourism (a third party verified, sustainable tourism certification launched in the UK in 1997). The certification recognizes the winery's adherence to the highest standards of environmental sustainability in all aspects of its operations, from vineyard to cellar to restaurant and Guest House. Among its other environmental programs, Burrowing Owl has long been committed to providing ongoing support for its namesake, the endangered burrowing owl, in BC's grasslands.






NEW IN THE CULINARY CALENDAR

(To see the full calendar click here.)



August 15, 2015
Food Events - Cheese Rolling Festival
The Canadian Cheese Rolling Festival is back again with activities the whole family can enjoy including: cheese rolling races, costume contest, recipe demos, tastings and cheese seminars.




August 16, 2015
Food Events - 11th Annual Pemberton Slow Food Cycle Sunday
SFCS in not just a cycle up and down the Pemberton Meadows Road. It's a celebration of food, farmers and the joys of biking.




August 25, 2015
Cooking Classes - Gluten-free Cooking Class with Chef Todd
Wild Rice's popular cooking classes will continue this month with "Gluten-free".





August 25, 2015
Wine Events - Collaborative Chefs' Dinner Celebrates BC Wines.
A collaborative dinner of chefs celebrates the 25th Anniversary of Wines of British Columbia at L'Abattoir restaurant.





September 19, 2015
Beer Events - Whistler Village Beer Festival
Sept 19 & 20, 2015. Four days centered around craft beer and cider plus seminars and supporting events.














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