Tulalip Resort Casino Chefs Trade the Usual Suspects for ‘Bubbles & Fries’

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Unexpected Pairings: Tulalip Resort Casino Chefs Trade the Usual Suspects for ‘Bubbles & Fries’
 Poutine Bar and Prosecco Take Center Stage This December

Tulalip, Washington — Bubbles and Fries will be all the craze at Tulalip Resort Casino starting November 30 through December 30, 2017. Executive Chef Perry Mascitti and Sommelier Tom Thompson have teamed up to share their two favorite food and drink combinations in a uniquely inspiring way.

Whether it’s the Build-Your-Own Poutine Bar at Eagles Buffet or the Twice-Baked Potato Fries at The Draft Sports Bar and Grill, guests are encouraged to partner these tempting French fry preparations with a glass of bubbly.

For Mascitti this month-long event is all about the salty fries, and for Thompson, it’s all about the elegant contrast of these sparkling wines paired with these savory treats.

“I want everyone to try it once by taking a fry, placing it in their mouths and following it with a sip of bubbly to experience this food revolution,” shares Executive Chef Perry Mascitti.

“I challenged the entire Tulalip chef team to strategize very special and creative ways of serving their wonderful fries to share with our dining guests,” states Sommelier Tom Thompson. “They took the potato throw down very, very seriously.”

In fact, it was somewhat of a potato war. The Tulalip chef team deconstructed them, sauced them, relished them, cut, and creatively cooked them…all in an effort to spark a newfound love affair worth their weight in gold.

Full menus and additional dining information are available at Cedars Cafe, Destinations Lounge, Journeys EastThe Draft Sports Bar and GrillBlackfish Wild Salmon Grill, and Eagles Buffet.

Shhh…a New Year’s teaser about what will be happening in January. It will be about spirited cuisine, which will start on January 2, 2018. Stay tuned!

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About Tulalip Resort Casino
Award winning Tulalip Resort Casino is the most distinctive gaming, dining, meeting, entertainment and shopping destination in Washington state. The AAA Four Diamond resort’s world class amenities have ensured its place on the Condé Nast Traveler Gold and Traveler Top 100 Resorts lists. The property includes 192,000 square feet of gaming excitement; a luxury hotel featuring 370 guest rooms and suites; 30,000 square feet of premier meeting, convention and wedding space; the full-service T Spa; and 7 dining venues, including the highly acclaimed Blackfish Wild Salmon Grill and Bar. It also showcases the intimate Canoes Cabaret; a 3,000-seat amphitheater. Nearby, find the Hibulb Cultural Center and Natural History Preserve, Cabela’s; and Seattle Premium Outlets, featuring more than 122 name brand retail discount shops. The Resort Casino is conveniently located between Seattle and Vancouver, B.C. just off Interstate-5 at exit 200. It is an enterprise of the Tulalip Tribes. For reservations please call (866) 716-7162. Connect with us on Facebook @TulalipResortCasino, Twitter @TulalipResort, and Instagram @tulalipresortcasino

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2018 VANWINEFEST Discounted Tickets and Gold Pass on Sale Nov 1 to Dec 15

VANCOUVER, BC (October 26, 2017) — A limited number of discounted advance tickets to the 40th Vancouver International Wine Festival go on sale November 1 at 9:30 a.m. The festival runs February 24 to March 4, 2018, welcoming 177 wineries from 15 countries. All wineries and their principals gather in the Tasting Room to showcase their wines at four International Festival Tastings (March 1-3), available in advance for $4-$9 off the regular price until December 15, or while quantities last.

This year, the festival features Wines from Spain and Portugal, with 38 wineries from Spain and 24 wineries from Portugal travelling to Vancouver to share their stories, passion and history. This marks the largest gathering of Iberian Peninsula wineries in festival history, nearly half of them festival first-timers. They’re joined by 115 wineries from 13 other countries, plus wines from South Africa available only at a Regional Tasting Station in the Tasting Room. Overall, one out of three wineries are new to the 2018 festival.

VanWineFest 2018

BUY NOW AND SAVE! ADVANCE TICKETS ON SALE NOVEMBER 1
Discounted passes and tickets to select events go on sale at VanWineFest.ca from November 1 until December 15, or while quantities last. “We’re delighted to offer festivalgoers a discount on select Tasting Room-related events that are at the heart of the festival,” said Harry Hertscheg, VIWF executive director. “Tickets make a great holiday gift for the wine lover on your list and you won’t have to battle any Black Friday crowds to get these bargains. And best of all, the ticket price you see is the price you pay. No surprises upon check out!” The advance sale offers savings on International Festival Tasting tickets and associated events. See details below.

ADVANCE SALE OFFERS

International Festival Tastings

Festivalgoers can save $4-$9 off the regular price of International Festival Tasting tickets (Thursday, March 1, Friday, March 2 and Saturday, March 3). Advance tickets for evening tastings, 7 to 10 p.m., are $80 for Thursday, $90 for Friday and $95 for Saturday. The Saturday matinee tasting from 2:30 to 5 p.m., set against the stunning backdrop of Coal Harbour, is available for the low advance price of $70. Only a limited number of tickets are available at the advance rate for each of the four sessions. Once the advance allotment sells out, tickets may be purchased at regular prices.

Delta Air Lines Tasting Lounge

Enjoy an enhanced International Festival Tasting experience with tickets to the exclusive Friday and Saturday evening Delta Air Lines Tasting Lounge and still save $10 (advance rate $180 for Friday and $185 for Saturday). Located in the Ocean Foyer in VCC West, right next to the Tasting Room, the lounge is open 5:45 to 9 p.m. and offers easy access to the corresponding International Festival Tasting. Enjoy a respite from the Tasting Room with comfortable seating and spectacular views. Select wines, light bites and cheeses are served.

Gold Pass

For those wanting the full tasting experience, Gold Passes go on sale for only $480a $15 savings. Gold Passes include access to six tastings (four public IFTs and two Trade Tastings, presented by ContainerWorld), the Delta Air Lines Tasting Lounge and the exclusive Festival Toast VIP reception. Purchased individually, the Gold Pass events are valued at $721.

INTERNATIONAL FESTIVAL TASTINGS HIGHLIGHTS
See the full list of participating wineries

The Tasting Room at the Vancouver Convention Centre is where all 177 participating wineries gather to pour 700+ select wines. Discover exciting new wines, or return to your favourites, sipping from premium wine glasses. The room will also feature four regional tasting stations: Australia: History and Evolution; New Zealand: An Indelible Expression of Place; Wines of South Africa; and Spain is Wine. You can also find wine-friendly food and beverage exhibitors, many of whom offer tasting samples, including Nesters MarketCaffè UmbriaFIJI WaterTerra International FoodsD’Oro Gelato e Caffè and Terra Breads.

Theme Countries: Spain and Portugal
This year, the Tasting Room will feature wines from Iberian Peninsula neighbours Spain and Portugal. Two very distinct nations with their own rich histories and cultures, this festival will provide a fascinating opportunity to see how their winemaking and viniculture have developed in divergent and convergent paths over the centuries.

Vine Stars
What makes VanWineFest unique is the presence of global “vine stars” – winemakers, proprietors, senior executives – who come to Vancouver every year to pour and discuss their wines with festivalgoers. Each winery will be represented in the room by a principal, someone closely involved in the wine-production process.  Seek out the royal blue lanyards at tastings and special events to meet our vine stars face-to-face. More than two dozen owners and winemakers from Portugal and Spain will be in attendance, as well as other top executives representing their wineries and wines.

More Room, Smaller crowds
Both the Thursday evening and Saturday afternoon sessions are guaranteed to have a lower capacity than Friday and Saturday evening, offering more room and more time to interact with winery principals.

BC Liquor Stores Festival Wine Shop
Included in the price of each ticket is the opportunity to shop at the on-site BC Liquor Store where wines from all participating wineries will be available for purchase. Purchased wines can be shipped at no cost to your nearest BC Liquor Store for pick-up after the festival. BC Liquor Distribution Branch will also help everybody Get Home Safe by providing a complimentary transit ticket to patrons as they leave the tastings.

Buy the Case – Shop the World
Festival partners BC Liquor Distribution Branch and the Import Vintners & Spirits Association (IVSA) have teamed up to allow festivalgoers to order case lots of select wines. Wines available by the case will be identified with a neck tag. Place orders for those must-have wines directly at the participating winery tables and they’ll be delivered to your closest BC Liquor Store within two weeks of the conclusion of the festival.

HOW TO PURCHASE ADVANCE TICKETS (Nov. 1-Dec. 15, while quantities last)
Online
VanWineFest.ca
Phone: 604-873-3311, toll free 1-877-321-3121 (Monday to Friday, 9:30 a.m.-5 p.m.)
In person: 202-162 West 1st Avenue, Vancouver (Monday to Friday, 9:30 a.m.-5 p.m.)

All ticket prices include wine, food (if a food event), gratuities, taxes and service charge. 

SAVE THE DATES
Free ticket with hotel booking offer
 – goes on sale early January. Festivalgoers get one free International Festival Tasting ticket for booking a downtown hotel via Vancouver Hotel Destination Association. Details will be announced via e-news and social media.

All public events go on sale Wednesday, January 10 at 9:30 a.m.
All Trade Days Conference events go on sale Wednesday, January 17 at 9:30 a.m.

Stay in Touch:
For more information, go to VanWineFest.ca

Facebook & Instagram: /VanWineFest
Twitter: follow @VanWineFest for news on tickets and sold-out events. Join the conversation at #VIWF.

ABOUT VANCOUVER INTERNATIONAL WINE FESTIVAL
Canada’s premier wine show will mark its 40th edition of pairing wine, food and the performing arts from February 24 to March 4, 2018. The festival features Wines from Spain and Portugal and will showcase 177 wineries from 15 countries (including 38 wineries from Spain and 24 from Portugal) pouring 1,450+ wines at 51 events to a projected 25,000 admissions. The Bacchanalia Gala Dinner + Auction opens the festival on Saturday, February 24 at the Fairmont Hotel Vancouver. The Trade Days Conference takes place Wednesday, February 28 to Friday, March 2. The festival has been named the #1 Food, Wine & Hospitality Event in Canada by New York’s BizBash for five years running.

The festival is produced by the Vancouver International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for public and trade; be a premier marketing opportunity for the wine industry and festival partners; and raise funds for the Bard on the Beach Theatre Society. Since inception in 1979, the festival has raised $9 million for the performing arts. Major sponsors are Delta Air Lines and the Vancouver Sun; major industry partners are the BC Liquor Distribution Branch, BC Liquor Stores, and the Import Vintners & Spirits Association. The festival is made possible through the gracious support of our participating countries’ consulates and embassies.

ABOUT BARD ON THE BEACH SHAKESPEARE FESTIVAL
Celebrating its 29th season in 2018, Bard on the Beach is one of Canada’s largest not-for-profit, professional Shakespeare festivals. It is presented on the waterfront in Kitsilano’s Vanier Park, adjacent to Vancouver’s downtown core. Bard on the Beach offers Shakespeare plays, related dramas and popular special events in two performance tents every June through September. In 2017, attendance was over 100,000 and more than 1.6 million patrons have experienced Bard since its inception. Next year’s festival dates are June 6 to September 22, 2018, and the lineup includes As You Like ItMacbethTimon of Athens and a new Bard-commissioned adaptation of the Greek classic Lysistrata.

Bard also offers a range of education programs, including Young Shakespeareans Workshops for 8 to 18 year-olds at its Vanier Park site during the summer, and Riotous Youth for 19 to 24-year-olds. During the school term, Bard also offers workshops for educators and youth in schools and community centres throughout BC’s Lower Mainland, as well as at its administrative home, the BMO Theatre Centre (162 West 1st Avenue). Full details and education program information are at bardonthebeach.org.

Road 13 Vineyards Celebrate Awards, Christmas, and Ned Bell

Road 13 Vineyards has been having a great season, winning awards, preparing their Advent Wine Calendar, and pairing their wines with Ned Bell’s Lure Cookbook.  Below is the latest news about these items directly from Road 13 Vineyards.  Enjoy!

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 Road 13 Vineyards saw another busy summer season of wine-loving tourists and locals through their Golden Mile Bench tasting room. With a number of wines in the portfolio currently sold out and a bounty of awards at the British Columbia Wine Awards and Wine Align National Wine Awards – it’s safe to say the Oliver based vineyard has had a successful few months.
Road 13 Vineyards collects a bounty of wine awards at the British Columbia Wine Awards at the Okanagan Wine Festivals:
Gold – Road 13 Vineyards 2016 Marsanne
Silver – Road 13 Vineyards 2016 Gamay Noir
Road 13 Vineyards 2014 Jackpot Petit Verdot
Road 13 Vineyards 2013 Fifth Element
Road 13 Vineyards 2016 Seventy-Four K
Road 13 Vineyards 2013 Sparkling Chenin Blanc
Bronze – Road 13 Vineyards 2012 Fifth Element
Road 13 Vineyards 2015 Roussanne 2016 VRM White Blend
These awards come hot on the heels of  Wine Align’s National Wine Awards of Canada 2017 which awarded Road 13 Vineyards as the Best Winery in BC and #4 in Canada – Road 13 has been named Top 10 Winery nine years in a row. Thirteen medals were awarded in the categories of Platinum, Gold, Silver and Bronze.

Notes from the Harvest:

The vintage started out cool and wet, but quickly changed to hot and dry. These conditions produced tiny berries which result in concentrated fruit flavours and a low yield. The smoke from the forest fires this past summer helped to keep temperatures below 35 degrees Celsius allowing the vines to keep ripening grapes, rather than shutting down to conserve energy. The quality of the grapes coming in from the harvest has been excellent and it is looking like another great vintage.
Holiday Gifting:

Wine Advent Calendar 

With Christmas around the corner, it’s time to start thinking about the wine lover on your list. Countdown the 12 days of Christmas with Road 13. The winery has a limited number of wine advent calendars available as of November 20th for $335 plus tax. Packaged in mid-summer to ensure a great selection of bottles, the wine calendar includes 12 bottles with many long sold out.  For an added surprised, there are three different.

*Additional shipping cost of $20 beyond BC and AB
 
The Platinum Pack
For a gift that sparkles, Road 13 is releasing its first ever Platinum six-pack. This is a wonderful gift for the wine collection and is a tribute to the winery’s platinum ranked, award-winning library wines. The Platinum Pack includes one bottle of each of the following and a collectors wooden box: 2009 Sparkling Chenin Blanc, 2011 Syrah Malbec, 2013 Syrah Malbec, 2013 GSM, 2014 Syrah Mourvedre, and 2014 Similikameen Collective GSM. These wines are only available in the Platinum Pack and Road 13 is the only winery to have won enough consecutive Platinum Medals to offer this limited edition collector’s item. The Platinum Pack is available for order starting November 20th for $599 plus tax, shipping is included in BC & Alberta; $20 flat fee to the rest of Canada.
Contact the winery directly to order the advent calendar and Platinum Pack starting November 20th at 1.250.498.8330. Images can be found here
For a gift that keeps on giving, loyal Road 13 Vineyard enthusiasts are invited to join Club 13 – a wine club that sees three shipments of six bottles per year (March, July and November). Wine loving members enjoy extra perks of a 10 percent discount on all wine purchases, events and logo’d merchandise, free shipping on full case orders, complimentary tours with a member of the Luckhurst family, free tastings for up to four people in the Castle tasting room, exclusive access to limited release wines, advanced notice and access to all wines. Click here to join today!
Upcoming Events at Road 13 Vineyards:

Winter in Wine Country – November 24 -26 | 11am – 4pm

Join Road 13 during the Oliver – Osoyoos Tourism Association’s Winter in Wine Country Festival. Events include the annual Oliver community light up and fireworks, plus festival of trees. Visitors to Road 13 will enjoy holiday specials on merchandise – perfect for stocking stuffers, complimentary wine tastings, and a selection of library wines available for sale.

Class in a Glass: paint pARTy – Saturday, November 25 | 1pm to 4pm 

Laura Luckhurst will be teaching a afternoon of painting featuring one of her original art pieces. Tickets to this popular class include all materials, a glass of wine and an apron. This event is a regular sell-out so buy tickets early to avoid disappointment.

Road 13 Vineyards Wine Paring Recipe from Ned Bell’s Lure Cookbook 

With the busy holiday season around the corner – Ned Bell’s roasted scallop recipe from his recently launched Lure Cookbook wows guests and is a party favourite every time. Pair with the award-winning Road 13 Vineyards 2016 Honest John’s White. Aromas of green apple, pears and lime whisks you away from winter outside to a tropical locale – if only for a bite or two. Try it at home.
Roasted Scallops with Grapefruit, Brown Butter and Thyme
Ingredients:
6 tbsp unsalted butter
1 tsp chopped fresh thyme or rosemary
1 grapefruit
12 Weathervane scallops
sea salt and pepper
1 bunch watercress, stems removed
Method:
Melt butter in saucepan over low heat. Add thyme. Allow butter to gently simmer for 5 minutes or until milk solids turn golden brown and fall to the bottom of the pan. Meanwhile, cut and peel the grapefruit. Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.
If the abductor muscle (a little flap) is still on the side of the scallops, remove it. Heat skillet over medium-high heat for 1 to 2 minutes. Add 2 tbsp of the brown butter. Pat the scallops dry and add to the pan, making sure not to crowd them. Allow to sear undisturbed for 2 minutes or until browned. Season with salt and pepper, flip the scallops and add remaining brown butter. Add 2 tbsp of grapefruit juice. Allow scallops to sear for an additional 2 minutes, basting them with liquid in the pan.
Serve:
Divide the watercress among four plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with sea salt.
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About Road 13 Vineyards:
Road 13 Vineyards is a family affair, owned and operated by the passionate Luckhurst family. Located in Canada’s only desert on the Okanagan Valley’s sun baked Golden Mile Bench, a unique sub-region that lies south of Oliver on an east-facing bench backed by gentle mountains.
The winery credits their successes to the unique soil and growing conditions found in the vineyards that allows grapes to thrive. Road 13’s motto – it’s all about the dirt– reflects this tribute. The winery receives ongoing critical acclaim for making white, red, rosé and sparkling varietals that are a quintessential expression of Okanagan Valley terroir. In 2017, Road 13 Vineyards took fourth place in Wine Align’s National Wine Awards having maintained a spot in Wine Align’s top 10 for the past nine years.
In addition to the award-winning wines, Road 13 Vineyards is a destination in itself, offering guests two unique experiences: feature tastings in the “Castle,” or a more leisurely tasting of the entire Road 13 wine portfolio in the Executive Lounge. Visitors are encouraged to stay a while and bring a picnic while enjoy the stunning views of the Oliver-Osoyoos Wine Country.

For more information visit road13vineyards.com or visit socially on FacebookTwitter and Instagram.

SIDECUT Goes Global at Cornucopia in Whistler

SIDECUT GOES GLOBAL WITH WEALTH OF WOW CORNUCOPIA CULINARY EXPERIENCES WITH PARTNERS FROM MEXICO CITY, HAWAII, VAIL AND JACKSON HOLE
Culinary Star Power from Fifty Mils, Nobu and Four Seasons Mountain Collection to Light Up Whistler 
 

Whistler, B.C. –  SIDECUT Modern Steak is bringing a world of talent to Whistler Village for the 21 annual celebration of food and wine this November. Some of the most influential talent in the culinary world will be teaming up with Executive Chef Eren Guryel and the SIDECUT team to offer guests delicious and delightful experiences.This year, SIDECUT’s Cornucopia offerings highlight the craftsmanship and passion of talented Four Seasons culinary stars from across North America. From innovative long table dinners and creative cocktail events to chef collaborations and a fresh take on barbecues, every food lover will have a reason to celebrate at Four Seasons Resort Whistler this November.
Read on for our fantastic lineup of events. Tickets are going fast:
Mezcal with Mica: Intimate VIP Cocktail Master Class + Tasting | $85 | SIDECUT bar
Featuring Fifty Mils Head Mixologist Mica Rousseau from Four Seasons Hotel Mexico City 
Saturday, November 11
Mica Rousseau is one of the top mixologists in Mexico, leading the signature cocktail experience at Four Seasons Hotel Mexico City‘s creative bar concept Fifty Mils. Rousseau believes in the mystique surrounding the creation of a new cocktail. “Mixology has that kind of romanticism that allows us to tell a story with a drink, and to create an authentic experience for guests.” Enjoy a small audience with this inventive cocktail master, sampling premium Mezcal, a trio of cocktail tasters and Chef Eren Guryel’s perfectly paired taco creations. Limited to 12 seats. Click here to book.
Mezcal y Maize – A Taco Après Party  | $55 | 3pm to 6pm | SIDECUT bar
November 1213141516 and 18 
In partnership with Four Seasons Hotel Mexico’s award-winning Fifty Mils and their star mixologist Mica Rousseau, SIDECUT is thrilled to present Mezcal & Tacos – The Apres Party. Rousseau’s talent and creativity knows no bounds as demonstrated by his recent win of Best Bartender at 2017 World Class Mexico competition. Executive Chef, Eren Guryel will be teaming up with Rousseau to create a trio of delicious and inventive tacos to pair up with one of his signature cocktails. Start this inspired après experience with a taster of premium Mezcal while enjoying a fun DJ vibe. Click here to book one of the six dates.
An Evening with Nobu – Long Table Dinner |$185 | 6pm to 10pm | Harmony Foyer
Friday, November 17at Four Seasons Resort Whistler
A truly exciting collaboration from the tropics to the mountains, SIDECUT will be hosting Nobu Lanai’s, Chef Marlowe Lawenko to bring a taste of the Four Seasons Resort Lanai’snewest restaurant’s signature new-style Japanese cuisine to Whistler. Teamed up with Executive Chef Eren Guryel’s modern steakhouse menu heavily influenced by British Columbia’s seasonal ingredients, this long table dining experience will be fresh, fun and memorable. The dinner will be further enhanced by wines from the first vintage of Kelowna’s ultra-premium Mirabel Vineyards to create an unforgettable culinary experience. Click here to book.
Peak to Peak to Peak – A Four Seasons Mountain Collection Chefs Collaborative | $145 | 6pm to 10pm
Friday, November 10 at SIDECUT Modern Steak 
Executive Chef Eren Guryel plays host to his Four Seasons Mountain Resort brethren from Four Seasons Vail and Four Seasons Jackson Hole to create a high altitude culinary experience. Chefs Topher Strittmatter of Four Seasons Resort and Residences Jackson Hole and Ashton Fichtl of Four Seasons Resort and Residences Vail bring the heat and seasoning from their American steakhouse eateries, Westbank Grill and Flame, to mingle with SIDECUT’S famous cuts and rubs.
This four-course meal will feature a twist of each chef’s signature steakhouse dish, teamed up with premium wines from Orofino in the Similkameen Valley, an up and coming wine region in BC. This Peak to Peak to Peak collaborative offers an auspicious and delicious start to the ski season ahead. Click here to book.
House Party: SIDECUT’s Legendary Beer BQ  – Cornucopia Edition | $52 | 6pm to 9pm
Thursday, November 16 at Whistler Conference Centre
Indulge in a special Cornucopia edition of the Village’s most beloved events – SIDECUT Modern Steak’s BEERBQ, and pair their incredible menu with multiple tastes from home-grown spirits producers, craft beer legends and much more from BC’s land of plenty.  Led by craft beer lover and BBQ master, Chef Artie Magee, SIDECUT’s BEERBQ, House Party is a perennial sell out and boasts an incredible array of salads, grilled and smoked meats, seafood, sauces, and sides.  Yum. Click here to book.
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About Chef Marlowe Lawenko
Chef Marlowe Lawenko attended the Culinary Institute of America in New York and earned an associate’s degree in the Culinary Arts in 2001 when he soon began his career at Nobu New York. More than 15 years of Nobu experience led him to the Executive Chef position at Nobu Lanai, where he is enjoying bringing signature culinary experiences to island life.
About Chef Aston Fichtl
Ashton Fichtl, Banquet Chef at Four Seasons Resort and Residences Vail was born and raised in Colorado where he started working in the kitchen at 14 at his mom’s restaurant. He moved to Vail, Colorado in 1999 to get an Associate’s Degree in Culinary Arts from Colorado Mountain College. Numerous culinary experiences informed his on-the-job experiences educating him in all aspects of food and beverage from pastry to butchering. With 15 years under his belt and a clear understanding of the Vail culinary scene, Fichtl moved over to the esteemed Four Seasons Resort and Residences Vail to become Banquet Sous Chef in November 2014 where his star shone implementing new systems and menus. He became known for his beautiful garnishing on the plates for that ‘Four Seasons’ look and feel. He also created new menu items from which he gets his inspiration from the great outdoors, using Colorado seasonal ingredients sourced at local farms and markets whenever possible. Fichtl’s strong leadership in the kitchen allowed him to soon after being promoted to Banquet Chef in June 2016.
About Chef Topher Strittmatter 
Originally from Indiana Strittmatter attended Indiana University and then Le Cordon Bleu. He started his culinary career in Austin, Texas where he worked under some incredible chefs at David Bull’s Second Bar + Kitchen. From here he eventually found is way to Four Seasons Hotel Austin. Stittmatter took a brief leave from hotels when an Executive Chef opportunity opened up at in an Italian Trattoria on a vineyard in Texas hill country. After a great experience and much learned knowledge under his apron, the chef left Austin and took a position at Four Seasons Vail, followed by Palm Beach and eventually made his way to the mountain, where he currently works at Four Seasons Resort and Residences Jackson hole as top sous chef. In fast paced, orchestrated, chaos is where Strittmatter feels most at home.
About SIDECUT:
Steak with an edge. Named for the curvature on the side of a ski or snowboard, SIDECUT offers a modern take on traditional mountain cuisine. Situated in the Four Seasons Resort at the celebrated alpine location of Whistler, the restaurant’s sleek wood interior offers an inviting setting where diners can cozy up to the open fireplace or dine on our sun soaked patio. At SIDECUT, steak is more than a meal, it’s an experience. Recent awards from publications include a Certificate of Excellence from TripAdvisor, and Diner’s Choice on OpenTable.
Visit us at SIDECUTwhistler.com or socially on FacebookTwitter and Instagram.
Best Sandwich Challenge

Vanfoodster’s Vancouver Sandwich Challenge is On!

Creativity does not always have to be in top-end restaurants.  You or I can be creative when we make our meals for example. Add arugula to a salad or top it on pizza for example.  Some dishes you may not think of as being creative, but there again you would be incorrect.  Take for example a sandwich.  How many different types of proteins, sauces, spreads, vegetables, pickles, grilled veggies, types of breads, wraps, etc. you could combine to make a sandwich.  As such Vancouver Foodster has just launched his Vancouver Sandwich Challenge, and I am one of the judges.  Watch my Instagram and Twitter posts when I visit each of the participating restaurants.  I will try to offer a suggested wine to pair with each sandwich.  You can also visit these restaurants till the end of the month and vote for your favourite sandwich. Here is the official announcement for the Sandwich Challenge. Enjoy.

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Welcome to the Vancouver Foodster Sandwich Challenge. Restaurants from all over the city were invited to enter their Sandwich creations into this challenge. Each restaurant will be featuring their Sandwich creations on their menu from September 7-30, 2017.

How Does this all Work? For the public challenge, you are invited to go out and order any or all of the sandwich creations in this challenge, then you decide who you think has the best stacked sandwich creation for the People’s Choice award winners. 

Share your experiences: Tweet (and don’t forget to tweet or instagram your photos) throughout the challenge, our twitter and instagram address is @vanfoodster and the hashtag is #SandwichChallengeYVR please include this hashtag in all your tweets during the challenge.

Voting criteria –  some things to help you judge your favourite sandwich creations – keep these things in mind: originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste.

Get some friends together and make a day or night of it, visit 2 places or more to share and taste the different sandwich creations or go solo or with a friend– just remember to VOTE for your favourites 

Here are the sandwich creations in this challenge, listed in no particular order other than when they were received by us.

Delizie

Vesuvio

Price: $12

Created by: Chef Rosangela Atte

Description: like the volcano that symbolizes Naples. It’s an explosion (no pun intended) of typical Neapolitan flavors and textures: the crusty in-house made bread, the juicy veal cutlet, the sweet and tangy plum tomato sauce, the succulent eggplant fries, the gooey smoked provolone, the peppery and crisp arugula and savory in-house made pesto.

ingredients: -In-house made ciabatta, Veal cutlet(veal from Columbus Meat Market), Fried eggplant, Italian plum tomato sauce, Smoked provolone, Arugula, In-house made pesto(nut free)

or $16 with side salad or soup.

Offered: all the time.

Delizie

22266 Dewdney Trunk Road, Maple Ridge

Tel: (604) 467-1711

Web: http://www.delizie.ca/

Twitter: @deliziebakery

Instagram: @deliziebakery

 

West Village Cafe

Chilli Chicken Sandwich

Chilli Chicken Sandwich

Price: $8.99

Created by: Chef Tim Cuff

Description: Local and in-house roasted chicken lightly seasoned with house made hot sauce, sundried tomato pesto, pickled shallots, garlic mayo, swiss cheese & arugula on toasted sourdough. Pairs best with a side of soup or seasonal mixed bean salad.

Offered: daily after 11am

West Village Cafe

#160 – 5620 152nd Street, Surrey

Tel: (604) 372-2083

Web: https://www.facebook.com/West-Village-Cafe-618382875024012/

Twitter: n/a

Instagram: @west_village_cafe_

 

Caffe Artigiano

Paulino Piadina

Price: $10

Created by: Chef Dawn Doucette

Description: Breaded chicken breast, roast garlic aioli, mozzarella, marinara sauce & arugula. Served in Italian Piadina flatbread.

Offered: all the time.

Caffe Artigiano

2154 West 41st Avenue

Web: https://www.caffeartigiano.com/

Twitter: @CaffeArtigiano

Instagram:@caffeartigiano

and

Caffe Artigiano

763 Hornby Street

Web: https://www.caffeartigiano.com/

Twitter: @CaffeArtigiano

Instagram:@caffeartigiano

And

Caffe Artigiano

3154 Highland Blvd

Web: https://www.caffeartigiano.com/

Twitter: @CaffeArtigiano

Instagram:@caffeartigiano

 

Rosemary Rocksalt

The Rocksalt Reuben

Created by: Scott Robertson

Price: $10.50

Description: Your choice of bagel… best on our signature Rosemary Rocksalt with Montreal smoked meat, sauerkraut, Swiss cheese, egg, green pepper, red onion, and pesto cream cheese.

Offered: all the time.

Rosemary Rocksalt

2515 Main Street

Web: https://rosemaryrocksalt.com/

Twitter:@RoseRocksalt

Instagram: @rosemaryrocksalt

And

Rosemary Rocksalt

1350 Commercial Drive

Web: https://rosemaryrocksalt.com/

Twitter:@RoseRocksalt

Instagram: @rosemaryrocksalt

And

Rosemary Rocksalt

1669 Lonsdale

Web: https://rosemaryrocksalt.com/

Twitter:@RoseRocksalt

Instagram: @rosemaryrocksalt

And

Rosemary Rocksalt

333 Brooksbank Avenue

Web: https://rosemaryrocksalt.com/

Twitter:@RoseRocksalt

Instagram: @rosemaryrocksalt

 

Solly’s Bagelry

Sesame Sunrise Eggel

Price: $9.50

Created by: Leah Markovitch

Description:Delicious double layered cold and hot breakfast sandwich made with a layer of lemony Avocado and crunchy veggies and a second layer of melted Edam over a hot poached egg.

Offered: All day, 7 days a week.

Solly’s Bagelry

368 West 7th Avenue, Vancouver

Web: http://www.sollysbagelry.com

Twitter: @SollysBagelry

Instagram: @sollysbagelry

And

Solly’s Bagelry

4071 Main Street, Vancouver

Twitter: @SollysBagelry

Instagram: @sollysbagelry

and

Solly’s Bagelry

2873 West Broadway, Vancouver

Twitter: @SollysBagelry

Instagram: @sollysbagelry

 

Smokehouse Sandwich Co.

Eve

Price: $11.99

Created by: Chef Rico Verzosa

Description: Smoked Short Ribs with Red Wine and Apple reduction served with Arugula and Sorel on toasted bun with Aioli.

Offered: all the time.

Smokehouse Sandwich Co.

108-5188 Westminster Hwy, Richmond

Web: http://www.smokehousesandwich.ca/

Instagram: @smokehousesandwich

 

Spring Winemaker’s Dinner With Howling Bluff May 15

Do you like BC wine?  Have you ever attended a BC Wine Appreciation Society event, such as this excellent sounding winemaker’s dinner with Howling Bluff?  The menu and wines look fantastic.  Check it out and sign up if you are salivating.

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BCWASThe BCWAS is delighted to announce our 2017 spring dinner! This dinner is all about the awards. Glowbal at Telus Garden has won awards for architecture and design as well as – importantly – the food. We think it will be a great place to host owner Luke Smith of Howling Bluff Estate Winery. Luke has won too many wine awards to mention here: in addition to two Lieutenant Governor’s Awards, he’s also garnered several Gold medals in Canadian and international competitions. Join us as we beat the winter blues! (After this winter, the blues will take a lot of beating!)

The Chef at Glowbal Telus Garden has crafted a menu especially for us:

Hamachi Crudo
Meyer Lemon, Fennel, Dill, Grapefruit
2015 Sauvignon Blanc Semillon

Roasted Lamb Loin
Charred Cipollini Onion and Seabuckthorn Berry Relish
Wild Mushroom Crumb, Wild Stinging Nettle, Puffed Huckleberry Jus
2013 Three Mile Creek Vineyard Pinot Noir

Charred Yarrow Meadows Duck Breast
Spring Peas, Morel Mushrooms, Smoked Fingerling Potatoes
2013 Century Block Pinot Noir

Slow Cooked Beef Tenderloin
Crispy Bone Marrow, Caramelized Onion and Blue Cheese Tart
Baby Spinach, Cherry Bordelaise Sauce
2012 Sin Cera (blend of Merlot, Malbec, Petit Verdot)

Seared Foie Gras, Dark Chocolate, Rye Cake, Beet Root
2009 Fort Summa Quies Pinot Noir dessert wine

Alternatively, for vegetarians we have something special as well:

Truffled Arancini
Meyer Lemon, Fennel, Dill, Grapefruit
2015 Sauvignon Blanc Semillon

Roasted BC Mushrooms
Charred Cipollini Onion and Seabuckthorn Berry Relish
Wild Mushroom Crumb, Wild Stinging Nettle, Puffed Huckleberry Jus
2013 Three Mile Creek Vineyard Pinot Noir

“Peas & Carrots”
Spring Peas, Slow Cooked Baby Carrots, Morel Mushrooms, Smoked Fingerling Potatoes
2013 Century Block Pinot Noir

Caramelized Onion and Blue Cheese Tart
Creamed Spinach, Crispy Walnuts, Soubise
2012 Sin Cera (blend of Merlot, Malbec, Petit Verdot)

Sorbet Trio
2009 Fort Summa Quies Pinot Noir dessert wine

Howling Bluff Estate Winery

Date: Monday, May 15, 2017
Time: 6:30pm (please arrive earlier to be seated)
Place: Glowbal at Telus Garden, 590 West Georgia Street, Vancouver
Price: $159 Members / $174 Guests via Interac e-transfer to info@bcwas.com
OR $165 Members / $180 Guests via Paypal (below)
​Important things to note:There will be pre-arranged seating at this dinner. When you sign-up, e-mail us at info@bcwas.com and let us know your chosen dinner companions, and we will do our best to fit everyone in.​

Members $165.00 CAD
Non-Members $180.00 CAD

​Alternatively, cheques can be mailed to: BC Wine Appreciation SocietyPO Box 48912 Bentall Station, Vancouver, BC  V7X 1A8 ​  (Note: Receipt of your payment is required to hold your seat – please notify us by e-mail if you are mailing a cheque.)

2017/2018 BCWAS membership: Join us now, and your membership is good until March of 2018. Only $40 for more than a year of our fun and fabulous events! Click here to become a member of the best wine club in town. http://www.bcwas.com/membership.html

Questions? Contact us at membership@bcwas.com

Please note – there are no paper tickets for our events. Once your purchase is completed you will be added to our attendees list. Please check in when you arrive.

Please make sure you have a safe way home: take transit, call a cab, or ask a friend to be a designated driver. We will have free transit tickets on hand for those who take transit home.

Please note that we are unable to provide refunds. If you purchase a ticket but cannot attend the event, please let us know with as much advance notice as possible and we’ll try to re-sell your ticket, but we cannot guarantee this.

Vancouver Mac and Cheese Challenge April 6 – 30, 2017

Mac and Cheese; we all grew up with it, but as we grew up, so did the Mac and Cheese.  Below are creations by 4 restaurants in the Vancouver lower mainland to show us their take on Mac and Cheese.  Lucky, me; I’m one of the judges.  I will be sure to try to pair each dish with a glass of wine and/or beer, and be sure to tell you via Instagram and Twitter.   Keep an eye for my posts.  Here is the announcement from Vancouver Foodster.

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Welcome to the Vancouver Foodster Mac & Cheese Challenge. Restaurants from all over the city were invited to enter their mac and cheese into this challenge, most of the restaurants have created a special mac and cheese just for this challenge. Each restaurant will be featuring their mac and cheese on their menu from April 6-30, 2017.

How Does this all Work? For the public challenge, you are invited to go out and order any or all of the mac and cheese creations in this challenge, then you decide who you think has the best mac and cheese creation for the People’s Choice award winners. 

Share your experiences: Tweet (and don’t forget to tweet or instagram your photos) throughout the challenge, our twitter and instagram address is @vanfoodster and the hashtag is #MacChallengeYVR please include this hashtag in all your tweets during the challenge.

Voting criteria –  some things to help you judge your favourite mac and cheese creations – keep these things in mind: originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste.

Get some friends together and make a night of it, visit a couple restaurants or more to share and taste the different Mac and Cheese creations or go solo or with a friend – just remember to VOTE for your favourites between April 6-30, 2017.

The Creations

Here are the Mac and Cheese creations in this challenge, listed in no particular order other than when they were received by us.

Mosaic Grille

The Mac Daddy

The Mac Daddy

Price: Full      $36; Half        $24; Taster    $16

Created by: Executive Chef Jeff Szombaty & Jo Ong Sous Chef

Description: Canadian lobster. cavatappi. olive oil cured sundried tomato. havarti-gouda mornay sauce. truffle essence

Offered: 4:30pm- 10:30pm daily

Mosaic Grille

655 Burrard Street, Vancouver

Tel:   604-639-4768

Web:  https://vancouver.regency.hyatt.com/en/hotel/home.html

Twitter:    @HyattVancouver

Instagram: @HyattVancouver

Tour de Feast

In your Belly Mac & Cheese

In your Belly Mac & Cheese

Price: $14.50

Created by: Chef DJ

Description: Casareccia pasta, gruyere cheese, sauce maornay, twice cooked organic Fraser valley pork belly, truffle Parmesan bread crumbs.

Offered: 7 days a week 10 am to 2:30 pm

Tour de Feast

319 Mountain Highway, North Vancouver

Tel: (604) 980-1811

Web: http://tourdefeast.com/

Twitter: @de_feast

Instagram: @tourdefeast319

Storm Crow Tavern

Mother of Dragons Mac and Cheese

Mother of Dragons Mac and Cheese

Price: $16

Created by: Chef Sam Cargnelli and Allie Szakacs

Description:   Semolina macaroni in a carbonara-style sauce with parmesan, Two Rivers smoked bacon, Golden Ears Cheesecrafters Gold Creek Munster-style cheese with Neufchâtel crèma and house-made spicy ketchup topped with a Dragon’s Egg (a mac and cheese ball wrapped in a Red Devil pork sausage, with a cheese curd center!)

Offered: Offered during lunch and dinner

Storm Crow Tavern

1305 Commercial Drive, Vancouver

Tel: (604) 566-9669

Web: http://www.stormcrowtavern.com/

Twitter: @stormcrowtavern

Instagram:  @stormcrowtavern

Hopcott Meats

Pulled Beef Mac & Cheese

Pulled Beef Mac & Cheese

Price: $9.95

Created by: Chef Christina Sepidoza

Description: Slow cooked Hopcott beef brisket, pulled and then braised in red wine and aromatic vegetables piled on top of macaroni with aged cheddar and cheese curds, topped with homemade onion straws and special house ketchup

Offered: During lunch hours: 10:30 to 4:00, Seven days a week

Hopcott Meats

18385 Old Dewdney Trunk Road, Pitt Meadows

Tel: 604.465.7799

Web: http://www.hopcottmeats.ca/

Twitter @HopcottFarms

Instagram @hopcottfarms

 

Make sure you pick up one of the Mac and Cheese Challenge postcards available at each of the participating restaurants. Remember to Vote for your favourites daily, all the voting details are at

http://vancouverfoodster.com/mac-and-cheese-challenge/ 

Our Judges

Our Media judges for this challenge are:

Karl Kliparchuk

Wine, Food & Travel Writer for MyWinePal

Twitter: @MyWinePal

Areta Wong

Blogger of Foodgressing

Twitter: @foodgressing

David Grange

Blogger for BCFoodieBlogger

Twitter: @BCfoodieblogger

Six Ingredients for THE Perfect Evening Out with Dish ‘n Dazzle

Dish ‘n Dazzle is your recipe for Fun & Fundraising
[Vancouver, BC]: Dish ‘n Dazzle, one of Vancouver’s most-anticipated wine, food and cocktail events, returns to the Vancouver Convention Centre (999 Canada Place) on Thursday, May 18. Tickets are onsale now for $89 per person, exclusively online.
With a tip of the hat to the hospitality industry, the organizers offer six ingredients as a recipe for the perfect night out:
Wine: Each year, the BC Hospitality Foundation partners with a new wine country. This edition features Wines of Chile. Up to fifteen wineries from Chile will share the latest vintages for wine lovers. New for this year will be an exclusive “Pequeña table”, offering a chance to experience limited production wines from Chile’s boutique wineries.
Food: Up to fourteen of BC’s finest chefs and restaurants will be on hand to serve unique culinary creations, some of which were created just for Dish ‘n Dazzle. The complete list will be available soon at dishndazzle.com.
Cocktails: The evening’s signature cocktail competition invites six of the city’s top bartenders to craft all-new libations with a Chilean theme. Each bartender is competing for the coveted Derek Vanderheide trophy, named in honour of a dearly departed Vancouver bartender.
Music: The evening wouldn’t be complete without live music from celebrated Vancouver-based R&B and blues band Les Is More, who never fail to ignite the crowd.
Silent Auction / Prizes: The curated Silent Auction and Grand Prize Raffle is always one of the highlights of the evening, featuring one-of-a-kind items including hotel stays, adventure packages, and much more.
Fundraising: Dish ‘n Dazzle is the signature fundraiser for the BC Hospitality Foundation’s latest beneficiaries and scholarship winners. Funds raised from this event have helped support nearly 275 industry workers and students with more than $800,000 in financial assistance.

Ancora Waterfront Dining Candlelight Champagne Dinner!

Vancouver, B.C. (September 14, 2016): Join Ancora Waterfront Dining and Patio for an intimate dining event this October, where guests will gather at the scenic waterfront location to experience a carefully curated selection of Moët & Chandon Champagnes paired with an exclusive five-course menu crafted by Executive Chef Ricardo Valverde.
Lauded as one of the top seafood restaurants in Vancouver, Ancora has wowed visitors and locals alike with its dynamic fusion cuisine that highlights West Coast seafood with Peruvian-Japanese accents. After a spectacular first year and range of awards – including being named among Canada’s 100 Best Restaurants and a recent nomination as one of Canada’s Best New Restaurants by enRoute magazine – Ancora has plenty of reasons to celebrate and, true to form, will do so with one of the world’s finest Champagne houses.
The glamorous anniversary dinner takes place on Wednesday, October 5, and begins at 6pm with a Champagne tower reception, followed by a communal-style dinner at the restaurant’s sleek long table. Led by hosts General Manager Andrea Vescovi, Restaurant Manager Kane Morgan and a Moët-Hennessy brand ambassador, guests will enjoy a selection of top Moët & Chandon bubbles (ranging from Dom Perignon to Moët Rosé Impérial), perfectly paired with Chef Valverde’s five vibrant courses.
“After such an incredible opening year, we wanted to treat our great supporters to a truly special night,” said General Manager Andrea Vescovi. “We take pride in our unique offerings – and what better way to showcase this than with a dinner featuring the Champagne house of Moët & Chandon alongside Chef Valverde’s inspired dishes.”
The 40-person dinner begins at 6pm sharp. Tickets are $200 per person (plus tax and gratuity), and include all food and wine pairings. To book, email info@ancoradining.com or call604.681.1164.
About Ancora Waterfront Dining and Patio:
Situated along Vancouver’s picturesque False Creek seawall, Ancora Waterfront Dining and Patio dishes up West Coast sustainable cuisine with Peruvian and Japanese flare. The former home of C Restaurant has been transformed into a sleek, modern fine dining space. Embracing the city’s stunning waterfront landscape, Ancora’s contemporary design features a subtle yet sophisticated mix of soft blues, sand-inspired neutrals and light woods. The comprehensive menu is built on the cornerstones of sustainable seafood, fresh and local ingredients, and uncommon international elements. The restaurant’s unique dishes combine flavours and techniques that embrace diverse cultures and show a deep understanding of the city’s culinary evolution. Guests can expect a mix of West Coast, punchy Peruvian-inspired meals, and artistic Japanese creations served fresh from the crudo bar. Ancoradining.com

Vancouver’s Thai Confusion – Great Thai Tapas

Thai Confusion logoThis past week had the official opening of Thai Confusion by owner Thai Keattivanichvily, who also owns Bob Likes Thai Food.  What makes this restaurant different is that Tai is introducing Vancouverites to “Grub Gam” or Thai tapas.  Thai Confuion is located on Pender (117 West Pender) across the corner from Tinseltown, where Wild Rice used to be located.   The restaurant is nicely decorated and has solid wood tables that are not covered up.  I enjoy the look and feel of wood, more than having everything covered up with table cloths.   We were treated to several of their dishes, along with signature cocktails and some of the wines served at the restaurant.

To start off your dinner, try the Lychee Mimosa made with lychee juice and sparkling wine, which I believe is Averill Creek Charm de L’ile.  It is exceptionally tasty.  A few dishes that stood out for me were the:

  • Three Citrus Salad (Yum Som O) – a salad made with pomelo fruit, a relative of the grapefruit, together with tamarind sauce and chili
  • Thom Kha with a Fried Curry Rice Ball – made with a galangal coconut milk base soup, with basil, lemongrass, and lime; while the rice appeared to be a mixture of white and black rice and/or wild rice
  • Thai Poutine – deep fried sliced of taro root topped with lemongrass, Thai basil, lime lead chili and green curry sauce, and also served with a deep fried soft shell crab.
  • Curry Fish in Banana Leaf (Hor Mok Pla) – Marinated then grilled on a banana leaf with coconut milk, turmeric, red curry paste, kaffir lime and relish

The Three Citrus Salad is a wonderfully refreshing way to start or end a meal, with citrus and bitterness from the pomelo, crunch from pomegranite seeds, saltiness and spiciness from the tamarind suace and chili.  Highly recommended.

Thai Confusion - Three Citrus Salad

Thai Confusion – Three Citrus Salad

The Thom Kha with Fried Curry Rice Ball, is like an Italian Arancini gone Thai.  I loved the texture of the rice; both sticky and crunchy, combined with the wonderful, rich coconut milk based soup.  Another dish not to miss.

Thai Confusion - Thom Kha with Fried Curry Rice Ball

Thai Confusion – Thom Kha with Fried Curry Rice Ball

Thai Poutine.  Who knew?  Well no potatoes here; rather taro root, sliced very thin so that when it is fried, it comes out very crunchy.  I am not sure if the soft shell crab will normally come with this dish, but offers richness to the dish.

Thai Confusion - Thai Poutine with soft shelled crab

Thai Confusion – Thai Poutine with soft shelled crab

Curry Fish in Banana Leaf comes with a small fish, around the size of your hand.  I am not sure the name of the fish, but it is white fleshed, and had no bones, although Tai may have removed the bones ahead of time.  The fish was covered with a paste before grilling. The fish was served on a banana leaf that went into the grill, so you get some smokiness from the banana leaf, together with the flavours from the Thai spices, and the medium texture from the fish.  Another dish you should try.  It is small, so no problem finishing it off.

Thai Confusion - Curry Fish in Banana Leaf

Thai Confusion – Curry Fish in Banana Leaf

Besides the Lychee Mimosa another cocktail we were served was the Bourbon of Bangkok made from bourbon, lime and apricot jam with ginger beer.  A nice contrast of ginger spice, citrus, sweet and the darker flavours of bourbon.  You can also taste a selection of 4 white and 2 red wines and 6 different beers.  Check out their website for the list of their beverages.

This would be a nice place to have a quick Thai tapas meal before going to a hockey or football game, or maybe a movie at Tinseltown.  Enjoy.