Wild Rice downtown/Chinatown has two offers during the month of August. One that I’m excited about is Bao Bei, or steamed dumplings. Here is their announcement.
The pans and cocktail shakers are sizzling hot this month at Wild Rice. We invite you to join us for all or some of the following tasty offerings.
AT PENDER STREET
Every Friday to August 30 – We’ve partnered once again with the Dr. Sun Yat Sen Classical Chinese Garden to present pre-concert dinner packages for the Garden’s Enchanted Evenings Concert Series. We’re offering a value-priced three course dinner for only $22. Check out the menu and book your table now.
August 16 – Cheer on Chef Todd as he competes in the Dumpling Cook-Off as part of the first annual Dumpling Party at the Chinatown Night Market. Tickets are available for $12 onEventBrite if you want to try all the dumplings, or just meander back to Wild Rice for dumplings and cocktails with us. Event details here.
In case you are wondering what to do with your dad on Father’s Day, why not enjoy some tasty food at Le Parisien downtown? Enjoy that steak with a red Bordeaux blend or an oaked, buttery chardonnay.
Come join us on Sunday June 16th to celebrate Dad. We’re offering a free freshly baked croissant for ‘Dear, Old Dad’ for Brunch and for dinner he’ll be able to choose from four premium cuts of steak and sauces at great prices that will surely put a smile on the ‘the old man’s’ face.
Reservations essential: 604-687-1418 or www.opentable.com/le-parisien-vancouver
Father’s Day Specials
FREE FRESHLY BAKED CROISSANT FOR DAD FOR BRUNCH
CHOICE OF STEAK DINNER
6 oz flank steak, $21.00
7oz strip loin, $26.00
8oz ribeye, $27.00
6oz beef tenderloin, $28.00
CHOICE OF SAUCE
parisienne : black pepper sauce
bordelaise: shallots and red wine jus
Have you thought about what to do for Valentine’s Day? Taking your significant other out for dinner should be on the top of the list (unless you prefer to cook a dinner), but where to go? One place may be Vicino Pastaria and Deli in Gastown. They sent me this information which I am passing along to you. Pick a nice Chianti and you will be set for a wonderful dinner. Enjoy!
(Vancouver) – It’s an accepted fact that Italians are amongst sexiest and most romantic people on the planet – they can even claim St. Valentine (San Valentino) as one of their own. Italians are also great cooks who appreciate flavourful food, simply prepared from the freshest, most exquisite ingredients. On the Sagra of San Valentino, chic couples, from Milano to Roma, Venezia to Genova, stroll cobblestone streets arm in arm, in search of small neighbourhood restaurants in which to celebrate the day with a seductive dinner.
You don’t have to go as far as the Via Veneto to celebrate Valentine’s Day Italian-style. In Vancouver’s own little corner of old world charm, Gastown (recently named one of the top four hippest hoods in the world), sitsVicino (‘neighbour’ in Italian), an unpretentious restaurant that is very serious about serving beautiful food at reasonable prices. In honour of San Valentino, Executive Chef Chris Picek has created a special five-courseMenu Compreso that pays homage to the arte and amore of eating and living well. It is only available on Thursday, February 14.
Seduction begins with the first spoonful of the Stuzzichino (starter) of leek and roasted garlic soup with crispy duck skin. Next up is the Antipasti (‘before pasta’) course of baked ricotta with caramelized endive, blood orange and fennel pollen dressing. Italians don’t eat pasta on its own as we do, pasta is just one of many courses in a meal and this dinner is no exception. The Pasta course is orzo served with sautéed with Yellowfoot Chanterelles. For the Primi there is a choice betweenRoasted Pork Chop with pepperonata and red wine butter or Ling Cod, with crushed potato, olive tapenade and leek sauce. Now, if you really want to dine like an Italian, this is the point at which you insert an optional cheese (Formaggi) course. However, if that seems like too much, then linger over Dolci – a rich chocolate spice cake. Raise a glass or two of vino (Vicino is now licensed), to San Valentino, and end with an espresso.
Then stroll arm and arm over Gastown’s cobblestone streets and imagine you’re in the Brera. What happens after that is up to you.
Menu Compreso: $55 for five courses.
Optional Formaggi: $10
Where We Are
68 East Cordova Street
604-336-0042 / www.vicino.ca
Restaurant #2 on my list for Dine Out Vancouver is Cobre Restaurant in Gastown. It is described as Nuevo Latin Fusion of Mexican, Cuban, Brazilian and Argentinian flavours. With my group of friends, we tried most of the dishes on the Dine Out menu.
My selection was:
- Taqueria – Pulled duck and cracklin’ y charred scallion, roasted garlic
- Char grilled BC bison striploin with wild mushroom y valdeon empanita, mole demi
- Tres Leche Cake Orange and olive oil pound cake, Bourbon vanilla and sweet cream
My wine pairing between myself and friends was Stoneboat Chorus 2009, which is a blend of Pinot Gris, Pinot Blanc, Viognier, Muller Thurgau, Kerner, Schoenburger. Tropical fruit, citrus and high acidity. Not the best pairing with my dishes, but still an overall nice wine.
My favourite of my 3 dishes was the pulled duck appetizer. Served on a small tortilla shell. Lots of flavour from this dish. The duck was succulent and garlic added nice flavour to the duck. Add a bit of Mexican hot sauce to this dish for an added kick.
The main course, the BC bison striploin, was a bit gristly. Hopefully this was just something I came across and it was not something you encounter. Topped with this was a empanita, which looked like a tiny tortellini. It had blue cheese inside. To me blue cheese and beefy meat goes together well.
The tres leche cake was topped with a lemon ice cream. The cake was very rich and sweet, and there was also a bit of saltiness with the crunchy topping.
I also tried the Taqueria – Battered Baja rockfish, jicama slaw y chipotle aioli appetizer and the Wild Mexican Sea prawns Pipian verde, butter browned corn arepas. Both were excellent. The sea prawns are a bit spicy, so avoid dipping them in the Pipian verde sauce. They are very juicy on their own.
Do you know anyone that has cancer? I have, both right now and in the past. Cancer is not a easy disease to cure. That’s why we need more research to help find better ways. To help with this, Mangia e Bevi has a cancer fighting promotion each January. Here is an announcement about their upcoming promotion.
December 20, 2011 ( Vancouver , BC ) – Mangia e Bevi Ristorante’s 5th annual charity event, BACIO, will take place throughout January 2012. The popular West Vancouver restaurant will offer a three-course dinner menu for $40 featuring traditional Italian cuisine. $10 from each order will be donated directly to the Lions Gate Oncology Clinic and BC Children’s Hospital Oncology Research in support of important cancer research.
Restaurant owners Antonio Sauro, Robert Parrott, and Doug Grisdale started the BACIO (Because a Cure is Obtainable) event in 2008. In the past four years they have raised a total of $109,000 for the Lions Gate Oncology Clinic and BC Children’s Hospital Oncology Research.
Mangia e Bevi will wind up the month with a special dinner and auction on January 31st. The “Mangere, Bere, Vivere” (to eat, to drink, to live) dinner will include four courses paired with complementary wines as well as a silent auction. Tickets for the evening are $100 plus taxes.
Call today to make your reservations!
5th Annual BACIO Menu
Tuesday, January 3 – Monday, January 30, 2012
$40 for three courses
“Mangere, Bere, Vivere” Finale Dinner
Tuesday, January 31, 2012
Reception 6:00 pm & Dinner 6:30 pm
$100 plus taxes
Mangia e Bevi Ristorante
2222 Marine Drive, West Vancouver
For more information, or to make your reservation, please call 604-922-8333.
Do you ever wonder about how to pair spicy Asian dishes with wine? Here is your chance to try a pairing of Thai food from Maenam with the German wines of Schloss Reinhartshausen. Here is the announcement and menu. Get tickets soon before they quickly sell out.
The best Thai food is a perfect balance of 4 taste sensations: hot, sour, sweet, and salty: perfect for Schloss Reinhartshausen’s balanced and finessed wines. Taste how these mouth-watering, luxurious wines compliment Maenam’s aromatic and spicy cuisine.
- Scallop Ceviche
Live jumbo scallops from Sawmill bay, nahm jim sauce, ikura, lemongrass and coriander
2009 Schloss Reinhartshausen Dry Riesling
- Pork Satay with Pineapple Peanut Sauce
Slopping Hills pork, satay marinade, cucumber relish
2007 Schloss Reinhartshausen Spatlese
- Hot and Sour Soup of Holy basil
Clean flavours of holy basil and fresh seafood, typical soup of Thailand seaside
2009 Schloss Reinhartshausen The Prinz von Preussen
- Panaeng Curry of Grilled beef Chuck
Rich and smoky flavours of the beef braised into the panaeng curry, one of our favourite variation of this popular classic
2003 Schloss Reinhartshausen AUSLESE HATTENHEIMER WISSELBRUNNEN
- Chanterelle and Baby Corn Stir Fry with Wood Ear mushrooms and young ginger
Fresh BC Chanterelles with fresh Baby corn and wood ear mushroom. Earthy and aromatic
2006 Schloss Reinhartshausen Pinot Noir
Where, When, and How to Get Tickets
Maenam, 1938 West 4th Avenue.
September 27, 2011 6:30 P.M.
One seating only, space is very limited.
$75 per person.
For the complete menu and to buy tickets, click here.
A last minute Tweet to me, asking if I’d like to try some Oregon Pinots, was all I needed to get me to Raincity Grill to try the wines of Amity Vineyards paired with expertly crafted entrees. Our pinot passionate speaker was Myron Redford, President & Senior Winemaker of Amity Vineyards.
Myron was originally from Seattle and was trained in wine making. He travelled to Europe and was introduced to Pinot Noir. In 1974 a winery in Oregon was available for sale. With the help of his mother, $15,000 secured his ownership of what is now Amity Vineyards. The vines were not originally Pinot Noir or Pinot Blanc, but would be over time. Myron was one of the people on a review board analyzing various clones of Pinot Noir and how they thrived and the type of wines they produced in Oregon. With this knowledge, he selected those clones that would show pinots potential in Oregon, and at his winery.
Our first pairing for the evening was House Cured Wild Sockeye Salmon, barigoule vegetable salad with Amity Vineyards Willamette Valley Pinot Blanc 2008. The Pinot Blanc was bright in the glass of a medium lemon colour. Red delicious apple with some citrus aromas. Medium body, dry on the palate but with a roundness to it. More red delicious apple and lemon flavours. High acidity and a bit of sweet spice. This was a nice pairing with the lower acidity of the salad being complemented by the higher acidity of the wine.
The second pairing was Thiessen Farms Quail Terrine (bacon wrapped country-style terrine, house-made brioche and cranberry compote) with Amity Vineyards Willamette Valley Pinot Noir 2008. This pinot was deep ruby in colour. Nice nose. Light cherry, raspberry, violets and vanilla aromas. Medium body. Round with spice, cherries, and violets flavours up front and nice acidity, followed by vanilla on the mid-palate. Long length. This is one of Amity’s larger quantities of Pinot Noir, with 4000 cases produced. The grapes come from 7 different vineyards. The grapes are kept separate when picked and are fermented and aged separately. Finally these separate wines are blended to produce the final wine. The terrine was exquisite with the smokiness of the bacon and the savoriness of the terrine complementing the acidity and violet aromas and flavours of this wine.
Our third pairing was Nicola Valley Bison Flat Iron with plum jus, ‘helmers’ fondant potatoes, hazelnuts, and green beans with Amity Vineyards Winemakers Reserve Pinot Noir 2007. This wine is the top wine from Amity Vineyards. Barrel selected from the best barrels to drink in the future. This wine is not meant to be consumed yet. Full enjoyment comes with patience; 10 years if possible. The 2007 vintage has just been released and for the first time has 40% new oak. Past vintages used older, more neutral barrels for aging. This wine truly was a step above of the previous wine. Deep ruby red in colour. Violet, vanilla, and raspberries on the nose. Later on in the glass you picked up some strawberry leaf and smokiness. Lots of vanilla and vanilla up front. Hot and spicy mid-palate. Dry with tannins and astringency now, which should fade with aging. Medium length. Round with light body and soft tannins. Protein loves tannins in red wine, and the dark gaminess of the bison paired nicely with this Pinot Noir, making both a bit softer.
Our final pairing was dessert. Honey roasted apricot tart tatin with thyme ice cream paired with Amity Vineyards Late Harvest Estate Riesling 2007. This wine was made with botrytis affected grapes, which imparts a honey or marmalade flavour to the wine. This wine was light pear coloured. Petrol, peaches, and honey aromas. Good acidity on the palate with peaches, honey and petrol flavours. Medium body with long length. A tasty wine. The apricots in the tart tatin were very flavourful with the acidity of the late harvest Riesling adding additional lively complexity to this dessert.
You should be able to find the Amity Vineyards wines in the private liquor stores in Vancouver. Enjoy.
Guests at this popular event will enjoy an evening of outstanding food and wine while supporting the critically important work of Whistler’s search and rescue volunteers.
Organizers are delighted to welcome the return of five of Whistler’s renowned Executive Chefs:
· Chef Vincent Stufano, Fairmont Chateau Whistler
· Chef Scott Dolbee, Four Seasons Resort Whistler
· Chef James Walt, Araxi Restaurant and Bar
· Chef Grant Cousar, Whistler Cooks Catering
· Chef Steve Bjormark, Whistler Blackcomb
Each chef will create a dish with flavours to complement and enhance the selection of fine wines poured with each course.
Wines for this year’s dinner are generously being donated by four leading South African wineries: Flat Roof Manor, Moreson (great sparkling wine), Boekenhoutskloof (a premium producer. Makes a wonderful Syrah), and Lammershoek (new to BC. Nice pinotage and more). South Africa’s centuries-old winemaking tradition blends the restrained elegance of the Old World with the accessible fruit-driven styles of the New, creating wines which eloquently express the Cape’s unique terroir. As a special treat, dessert will be paired with Amarula Cream Liqueur.
In addition to sensory delights of food and wine, the event will offer guests a chance to participate in both live and silent auctions throughout the evening with items generously donated by businesses in Whistler and throughout B.C.
The evening is truly a community effort. Whistler-Blackcomb supports this event each year by donating their facilities and staff at Dusty’s Bar & Grill in Whistler Creekside. Whistler Search and Rescue members volunteer their time at the dinner and auction to ensure everyone has an enjoyable evening.
“WSAR is a community driven volunteer organization”, says Brad Sills, SAR Manager, Whistler Search and Rescue Team. “The annual Wine’d Up fundraiser is the single biggest revenue source that WSAR receives. The Team depends on the generous support the Whistler Community has traditionally given at this annual event in order to meet its operational requirements.” Since its inception in 2000 organizers have raised more than $340,000. Brad adds, “WSAR is forever grateful to all the people who organize and support this event”.
Tickets are $160 plus hst and are sold through Whistler Blackcomb – 1-800 766 0449. Suggested attire for this event is smart western gear / smart casual.
Where, When, How to Get Tickets
Whistler Search and Rescue Society
Twelfth Annual “Wine’d Up” Gourmet Dinner & Auction
Saturday, October 15, 2011
Dusty’s Bar & Grill, Whistler Creekside
Reception & Hors D’Oeuvres 6:00 pm
Tickets are $160 + hst – on sale September 1st
For tickets call Whistler Blackcomb at 1-800 766 0449
Please also visit the www.mywinepal.com website and read the latest article on signature grapes and wines of South America, and enter to win 1 of 4, $20 Marquis Wine Cellars gift cards!
On Thursday October 6 2011, Vancouverites will have an opportunity to meet the principals from Italy’s Amarone Families wineries at a gala dinner hosted by the Vancouver Playhouse International Wine Festival. The evening will include a five-course dinner, wines, a silent auction and a chance to meet some of the most important players in Italy’s wine industry.
The dinner at Rosewood Hotel Georgia will feature principals from 12 Amarone wineries: Allegrini, Begali, Brigaldara, Masi, Musella, Nicolis, Speri, Tedeschi, Tenuta Sant’Antonio, Tommasi, Venturini and Zenato.
Proceeds from the dinner will benefit the Vancouver Playhouse Theatre Company.
Where and When?
Thursday, October 6, 2011
6:00 pm Reception
7:00 pm Dinner
Rosewood Hotel Georgia
801 West Georgia Street
$250 per person and tables of 10 are $2250 all inclusive
For more information or to purchase tickets, please call 604.629.2103 or email email@example.com.
About the Amarone Families:
The Amarone Families is an association of exclusively family-owned winemaking companies who make Amarone della Valpolicella Classico. The association was formed in 2009 to ensure minimum quality standards and pricing for all Amarone, in the interests of protecting the reputation of the wine and promoting its commercial success. www.amaronefamilies.it
Amarone della Valpolicella, usually known as Amarone, is a typically rich Italian dry red wine made from the partially dried grapes of the Corvina (40.0% – 70.0%), Rondinella (20.0% – 40.0%) and Molinara (5.0% – 25.0%) varieties. (from http://en.wikipedia.org/wiki/Amarone)