It’s Tasting Plates Vancouver 5th Anniversary! Get Your Tickets.

It is hard to believe that Tasting Plates has been around for 5 years.  It seems like only yesterday that Richard @vanfoodster started these very successful events, but it is true.  In addition to Tasting Plates he has also been offering Brunch Crawls during Dine Out Vancouver.  Congratulations to Richard on his ongoing success.  Come and enjoy the 5th Anniversary Tasting Plates with Richard, and of course me!  Here is the announcement.

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Join us and celebrate our 5th Anniversary of Tasting Plates and tantalize your taste buds at several restaurants in downtown Vancouver. This evening tasting extravaganza is on Wednesday March 8 from 6pm until 10pm and is presented by Vancouver Foodster.

Each restaurant will be serving up Tasting Plates and Tasting Cups for guests to enjoy and you will have a chance to visit many different types of restaurants throughout the event, meet some new food loving friends, meet the chefs, and learn about each of the participating restaurants.

If you haven’t been to our previous Tasting Plates events, Novus TV featured one of our previous events on City Lights (view here).

Visit our Tasting Plates site and view our past events, photos and more!

Registration: Marquis Wine Cellars – this is where you will show us your printed or digital tickets and will pick up your Tasting Plates Passports and menus.

Participating Restaurants and Establishments:

Image result for patron tacos & cantina

Patron Tacos & Cantina

265 Robson Street

Tel: 604-558-3368

Web: http://www.patrontc.com/

Twitter: @patrontc

Instagram @patrontc

Cuisine: Mexican

Relaxed, modern eatery serving contemporary Mexican fare & specialty margaritas.

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Ten Ten Tapas

1010 Beach Avenue #3

Tel: (604) 689-7800

Web: www.TenTenTapas.com

Twitter: @TenTenTapas

Instagram: @tententapas

Unique small plates, entrees, cocktails & live jazz in a refined space with waterfront seating.

Tartine Bread and Pies

1069 Davie Street

Web: http://tartine.ca/davie-street/

Twitter: @tartinebnp

Cuisine: Bakery and eatery

Inspired and imagined by Jo-Ann, the bakery is simply an extension of her love for people and food. Muffins, breads, tarts and treats. Our menu is full of variety. We cater lunch functions with hearty sandwiches, soups, salads and pastries.

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Marquis Wine Cellars

1034 Davie Street

Twitter: @MarquisWineCell

Web: http://www.marquis-wines.com/

Cuisine: Wine store

For the wine collector or wine aficionado you can visit the cellar which offers high end bottles of wine from all over the world, perfect for that special occasion whatever that may be. The stores website is a valuable resource as well such as the information on Food and Wine pairing, personally I love the section showcasing the Best of BC that features wines from all over British Columbia.

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Meinhardt Fine Foods

609 Granville Street

Web: https://www.meinhardtfinefoods.com/

Twitter: @MeinhardtFoods

Instagram: @meinhardtfinefoods

Cuisine: Specialty foods

Meinhardt Fine Foods offers imported food products from around the world, including a large selection of prepared foods in the deli case.


Saj & Co.

813 Davie Street

Web: https://www.facebook.com/sajco

Twitter: @Sajnco

Cuisine: Lebanese, Mediterranean, Middle Eastern

Home style freshly baked lebanese saj breads with a fine selected natural ingredient mixes blended live on the saj top.

 

Tickets:

Early-Bird Tickets: $35 per person before January 31, 2017.

Advance Tickets $45 per person after January 31, 2017

Regular $60 per person after March 1, 2017

Note: Eventbrite fee and GST is extra on all tickets purchased online.

Ticket price includes tasting plates at each of the participating restaurants throughout the evening. (Beverages are included at some restaurants which will be noted, you are welcome to purchase wine, beer, cocktails or mocktails at each of the participating restaurants).

Note: ALL Tickets must be purchased in advance online. All ticket sales are final. No exchanges or refunds; however you are welcome to transfer the ticket to another person for the same event if you notify us at least 48 hours in advance with name (s) of who will be attending in your place. Participating restaurants subject to change. Event produced by CMI Chat Media Inc. This is an all ages event.

90+ Winemaker’s Dinner Fundraiser at 9 Restaurant in Bellingham

If you are in Washington state, or a BC person going to WA on Saturday, Feb 25, and you like wine, you may want to attend this winemaker’s dinner at 9 Restaurant located at the North Bellingham Golf Course.  Here is the press release.

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90+ Winemaker’s Dinner Fundraiser

9 Restaurant at North Bellingham golf course

9 Restaurant at North Bellingham golf course

Saturday, February 25, 2017 at 6:00 p.m.
9restaurant at North Bellingham Golf Course
205 W Smith Road

Reservations are available now for Whatcom Northwest Wine Festival’s second annual fundraising dinner. The 90+ Winemaker’s Dinner Fundraiser will feature five northwest wines—all 90 points and above. Award winning Executive Chef Nick Moss has prepared a menu to pair the unique wines with a festive five course meal. The night will be moderated by Dan Radil, also known as Dan the Wine Guy. Guests can also participate in a silent auction and raffle.

Reservations:

Reservations are required and made by calling 9restaurant at (360) 398-8300 extension 2.

Cost: $65 per person.

Fundraising will go to local organizations:

Growing Veterans, Lydia’s Place, Our Treehouse, Pass the Hat, and Brigadoon Service Dogs.

Whatcom Beer and Wine Foundation raises funds for human and social services non-profits in Whatcom County. The festival is produced by The Whatcom Beer and Wine Foundation.

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

SEMIAHMOO RESORT PRESENTS THE RODNEY STRONG VINEYARDS VINTNER DINNER

Rodney Strong dinner at Semiahmoo ResortWho: Semiahmoo Resort, Golf and Spa and Rodney Strong Vineyards

What: Rodney Strong Vineyards Vintner Dinner

When: Thursday, September 8, 5:30 to 9 p.m

Where: Semiahmoo Resort, Golf and Spa
9565 Semiahmoo Parkway
Blaine, Wash. 98230-9326

Cost: Dinner: $125 per person
Overnight stay: $439 for two

Details: For 55 years, Rodney Strong Vineyards have been pursuing the passion of winemaking deep within California wine country’s Sonoma County. Today, the winery continues to emphasize the art of winemaking, but with a modern twist.

Three families have contributed to the vineyards’ reputation for critically acclaimed Single Vineyard and Reserve wines, starting with Rod Strong who established the winery in 1961. At the time, it was the 13th winery in the wine industry in Sonoma County. A few years later, Rick Sayre became winemaker in 1979. Then came the Klein Family who purchased the winery in 1989 as fourth generation California farmers.

Today, Rodney Strong Vineyards still stands out as one of the best varietal wines in the area producing 12 wines utilizing the winery’s 14 vineyard estates. Among those varietal wines are Cabernet Sauvignon, Chardonnay, Malbec, Meritage, Merlot, Pinot Noir, Port, Rosé, Sauvignon Blanc, Syrah and Zinfandel.

Semiahmoo Resort’s Rodney Strong Vintner Dinner begins with Chef Bruno Feldeisen’s warm spot prawn Waldorf Salad with smoked ikura roe, paired with the 2015 Charlotte’s Home sauvignon blanc.

The second course features roasted Neah Bay sablefish with a cauliflower puree and brown butter, paired with the 2014 Chaulk Hill chardonnay.

The third course consists of Sage and Sky Farm lamb and black truffle meatloaf with sweet-onion soubise and fennel confit paired with the 2013 Symmetry Reserve meritage red.

The fourth course includes a carved Wagyu Beef tenderloin with black garlic, Foie Gras and rosemary jus paired with a 2013 Alexander’s Crown Vineyard Reserve cabernet sauvignon.

To finish the meal Chef Feldeisen will serve his homemade tiramisu ice cream with espresso sauce and pistachio meringue for dessert, paired with the 2009 A True Gentleman’s port.

BCWAS 8th Generation Vineyard Event April 21

Come out to the BCWAS 8th Generation Vineyard wine tasting on Thursday April 21 and experience more BC wine.  There are so many BC wineries around now.  I am in particular VERY interested to try their Riesling and Pinot Noir, as I did a BC Riesling Review last year, and this year I am now starting my BC Pinot Noir Review. Here is the tasting announcement from the BCWAS.

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Join us for a fun tasting with Stefanie Schales of 8th Generation Vineyard!

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        Photo credit 8th Generation.

When Stefanie and Bernd Schales decided to call their winery “8th Generation” they really meant it. Their families have been making wine in Germany since 1783 – that’s a lot of history!

Stefanie studied architecture while Bernd followed the family tradition by becoming a winemaker. He studied at the State Academy for Viticulture & Oenologie of Weinsberg in Germany, and went on to make wine in Germany, New Zealand and South Africa.

After immigrating to Canada from Germany, Stefanie and Bernd purchased their first vineyard, in OK Falls, in 2003. In 2007, they bought the winery in Summerland. Our BCWAS September bus tour has been there twice, and each time the stop was one of our highlights!

8th Generation makes Chardonnay, Pinot Gris, Sauvignon Blanc, Pinot Meunier Rosé, Pinot Noir, Merlot, and Syrah as well as two frizzante-style bubblies and their flagship Riesling.

Stefanie and Bernd with the 9th generation.                  Photo credit www.spiegel.de.

Stefanie is bringing 12 wines with her, so we’ll get to taste almost everything! 

Wines being poured include:

·         2015 Integrity frizzante

·         2014 Confidence frizzante

·         2014 Chardonnay

·         2015 Riesling Classic

·         2014 Riesling (Best Riesling in Canada at the All-Canadian Wine Championship)

·         2013 Riesling Selection

·         2015 Riesling Selection tank sample

·         2015 Pinot Meunier Rosé

·         2012 Pinot Noir

·         2014 Cabernet/Merlot

·         2013 Syrah

·         2015 RedOne

 

And because we know how much you love your wine and cheese, we’re also going to have a few platters from Les Amis du Fromage.

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The beautiful new tasting room at the winery..             Photo credit: 8th Generation

Date:  Thursday April 21, 2016

Time: 7:30-9:30

Place: our regular venue, De Dutch Pannekoek House, Vancouver Convention Centre West, located in the western corner, lower (seawall) level, near the Olympic Torch.

Price:  Members: only $39/ Guests: $55

Click here to sign up: http://www.bcwas.ca/latest-news/join-us-for-a-fun-tasting-with-stefanie-schales-of-8th-generation-vineyard

Directions:

Transit:  It’s a short walk from both Burrard and Waterfront Stations.

From Burrard Station: walk down (north) on Burrard to the new Convention Centre.

From Waterfront Station: walk west to the new Convention Centre.

You can either walk west along Waterfront Rd to the Olympic Torch, then go across the plaza towards the water and down the stairs, or, follow the seawall along in front of the Convention Centre until you come to the restaurant.

Driving: You can park under the Convention Centre West. Follow the signs for the seaplane terminal. Use the doors closest to the Tap & Barrel. Parking can be expensive, though. You may be able to find cheaper parking a few blocks away.

As always, we recommend that you take transit, and we will provide you with a free ticket home.

2016/2017 BCWAS membership: Join us now, and your membership is good until the end of March 2017. Only $40 for a whole 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 events@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 BC 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.

BCWAS Covert Farms Wine Tasting on March 8 – Get Your Tickets

An announcement from the BC Wine Appreciation Society for their upcoming wine tasting downtown. Enjoy!

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BCWAS Logo Horizontal (6)

 Join us for a unique tasting with Derek Uhlemann, Farm Chef at Covert Farms Family Estate Winery !

  

                                        Photo credit carpediemwinesales.com.

 “Farm Chef” – now that’s a cool job title!  And Derek has some great stuff to work with at Covert Farms.

 All the produce – including the over 40 different kinds of crops and the wine grapes – is organic. If you visit during the summer or fall, you will find yourself bringing home not just wine but tomatoes, cucumbers, peas, beets, corn, peppers, onions, melons … whatever is in season. Oh – they also have bacon!

 

                                   

                                    Derek at the Similkameen BBQ King competition.     Photo credit Osoyoos Times.

 We are very pleased to welcome Derek to visit us here in Vancouver! He’ll be able to tell you all about the great line-up of wines he’s bringing with him, and you’ll be able to buy some, too.

 Wines being poured include:

2015 Sparkling Zinfandel

2014 Sauvignon Blanc Sémillon 

 Amicitia White Vertical (Roussanne, Viognier, Sauvignon Blanc, Sémillon)

–       2008

–       2012

–       2013

–       2014

 2014 Rosé (Merlot, Pinot Noir, Syrah)

 2013 Amicitia  (Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot)

2013 MDC (Cabernet Sauvignon, Zinfandel, Syrah)

 

Barrel Samples:

2013 Zinfandel Grand Reserve

2014 Cabernet Sauvignon Grand Reserve 

2015 Super Tuscan Grand Reserve

And because we know how much you love your wine and food pairings, we’re also going to have a few appies on hand!

 

Owner/winemaker Gene Covert with his 1952 farm truck.        Photo credit urbanmommies.com.

Date:  Tuesday March 08, 2016

Time: 7:30-9:30

Place: our regular venue, De Dutch Pannekoek House, Vancouver Convention Centre West, located in the western corner, lower (seawall) level, near the Olympic Torch.

Price: Members: only $39/ Guests: $55

Click here to sign up:  http://www.bcwas.ca/latest-news

Directions:

 Transit: It’s a short walk from both Burrard and Waterfront Stations.

From Burrard Station: walk down (north) on Burrard to the new Convention Centre.

From Waterfront Station: walk west to the new Convention Centre.

You can either walk west along Waterfront Rd to the Olympic Torch, then go across the plaza towards the water and down the stairs, or, follow the seawall along in front of the Convention Centre until you come to the restaurant.

Driving: you can park under the Convention Centre West. Follow the signs for the seaplane terminal. Use the doors closest to the Tap & Barrel. Parking can be expensive, though. You may be able to find cheaper parking a few blocks away.

As always, we recommend that you take transit, and we will provide you with a free ticket home.

2016/2017 BCWAS membership: Join us now, and your membership is good until March of 2017. Only $40 for a whole 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 events@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 BC 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.

Art Eat and Sip

Getting a Fill of Art, Eat and Sip on Granville Island

Art, Eat and Sip on Granville Island for Dine Out Vancouver has now passed.  I attended, along with a guest.  It was a wonderful night; missing the rain the day before, and what was yet to come.  Granville Island is an easy walk from one end to the other.  This evening we tried food to eat, wine/sake/spirits to sip, and art to devour with our eyes.  At the end of the event, all your senses were satisfied.  Below are a few pictures I took during the event along with a few of my comments.

The Signature Chili Squid was a great way to start the event at Dockside Restaurant.  The squid was nice and soft; not chewy.  The spice was not too hot, so everyone could enjoy it.

Dockside Restaurant - Signature Chili Squid

Dockside Restaurant – Signature Chili Squid

If you like spicy tacos, Off the Tracks Espresso Bar & Bistro has one made with slow cooked chorizo and yam.  I like spicy food and this rated 6.5 on my scale.  Other people marked it much higher.  If spice is not your thing, how about nice?  Their carrot cake with cream cheese icing was not too sweet, but full of flavour.

Off the Tracks Espresso Bar and Bistro chorizo taco and carrot cake

Off the Tracks Espresso Bar and Bistro chorizo taco and carrot cake

Have you ever tried sake?  Did you know we have a sake maker in Vancouver, that grows their own rice in the Fraser Valley that they use to make their sake?  Artisan Sake Maker should be proud of what they do.  Their Junmai Nama sake is very tasty.  If you like a restrained Sauvignon Blanc, you will like their sake.

Artisan Sake Maker Junmai Nama sake

Artisan Sake Maker Junmai Nama sake

There were more distilled spirits.  Liberty Distillery were offering their Endeavour Gin, Railspur No. 1 White unaged whiskey, and their Basford cocktail sampler.  The cocktail was very refreshing and I really enjoyed the aromatics of the Endeavour Gin.

Liberty Distillery - Basford cocktail Railspur No 1 White Whiskey and Endeavour Gin

Liberty Distillery – Basford cocktail Railspur No 1 White Whiskey and Endeavour Gin

Moving on to wine Liberty Wine Merchants was offering a Cellier de Monterail GSM red blend from the south of France and a white Les Mougiuels Picpoul de Pinet.  I in particular loved the ripe fruit flavours and soft tannins of the GSM.

Liberty Wine Merchants Cellier de Monterail GSM and Les Mougiuels Picpoul de Pinet

Liberty Wine Merchants Cellier de Monterail GSM and Les Mougiuels Picpoul de Pinet

A change of pace gave us beer, another taco, and milk chocolate salted caramel.  The beer, a Hey Day Hefeweizen and an Infamous IPA were from Granville Island Brewing, along with their Flank Steak taco.  The milk chocolate salted caramel came from ChocolaTas.  I am an IPA fan, and it really made a nice pairing with the milk chocolate salted caramel.  Give it a try!

Granville Island Brewing Hefeweizen and IPA along with ChocolaTas milk chocolate salted caramel

Granville Island Brewing Hefeweizen and IPA along with ChocolaTas milk chocolate salted caramel

On the art side, we have New Leaf Cerative Solutions, who were showing a printing technique (it looked like copper plate, using glass instead), Barbara Arnold, a painter who made some mixed media paintings that showed off Vancouver, Studio 13 Fine Art run by 3 artists that each has their own style to create paintings that grab your attention, and Dalbergia Wood + Fine Objects that creates wooden sculptures.  I did not take any photos of these artists work, so you need to go to Granville Island to see them for yourself.  Barbara Arnold did have The Lemon Square company at her studio offering us their bright citrusy squares to sample.  Bon Macaron had a selection of Macarons inside of New Leaf Creative Solutions also for sampling.  Both very tasty.

The Lemon Square and Bon Macaron treats to sample

The Lemon Square and Bon Macaron treats to sample

 

Abbotsford Harvest Dinner setting at Mt Lehman Winery

Abbotsford Harvest Dinner – Wine, Beer, Main Dishes and Dessert

Circle Farm TourMany of us aspire to the 100 mile diet.  Keeping our food local.  Supporting our farmers.  But here in Vancouver, have you considered that those farmers, might be a 30-45 minute drive away in Abbotsford, in the Fraser Valley?  I was invited as part of the Circle Farm Tour to experience an Abbotsford Harvest Dinner, and was pleasantly surprised by the bounty of food, wine and beer that is available.

The dinner starting with chatting and sampling local beer from Ravens Brewing Company.  This brewery just opened earlier this year and collaborates with local growers and suppliers to craft artisan beer.  I tried their English Dark Mild.  It was indeed dark, with a charcoal and dark malt flavour to it, but not too heavy, so that you can enjoy more food and wine.

The dishes we enjoyed were:

  • Campbell’s Gold honey roasted, local delicata squash with pumpkin seeds, Abbotsford goat cheese from Mt. Lehman Cheese (appetizer)
  • Maple Hills Farm’s chicken roulade with creamy polenta and kale chips (appetizer)
  • Lepp Farm Market’s pork loin wrapped in bacon with savory shallot and plum marmalade (entree)
  • Yarrow Meadows’ duck breast with balsamic pearl onions (entree)
  • Roasted local beets and parsnips (entree)
  • Organic Fraser Valley rice risotto with roasted shiitake mushrooms (entree)
  • Birchwood Dairy’s vanilla ice cream topped with Gojoy Berries’ goji berry compote (dessert)
  • Onnink’s chocolate blueberry bonbons (dessert)

I must say that it was nice to meet, or have the farmers from Abbotsford introduce themselves to us as we sat at a beautifully set table in the barrel room of Mt. Lehman Winery.  Thanks also to Chef Jeff Massey from Restaurant 62 who prepared all these dishes for us.

The farmers supplying our food and drink are:

The dishes come from fresh ingredients from the vegetables, to the pork, chicken and duck.  A few standout dishes for me were first the honey roasted local delicata squash with pumpkin seeds and goat cheese.  Creamy sweetness from the squash, with creaminess from the cheese and a bit of crunch from the pumpkin seeds.  The Lepp Farm Market’s pork loin wrapped in bacon was also outstanding for me.  The bacon comes from Lepp, and is smoked by them.  No artificially aged bacon here.  The flavour of the bacon was really outstanding and makes you think about the industrial bacon you buy in grocery stores.  No comparison.  If you have never tried roasted beets, give them a try.  I really like the earthiness of the beets.  And the blueberry bonbons are also a very tasty way to end dessert.  Good quality chocolate mixed with blueberries.  You cannot go wrong with this combination.  All the dishes were very good, and I present to you pictures of these dishes for your visual consumption below.  If any of this food or wine sparks your interest, drive out to Abbotsford and buy from these farmers.

I must especially thank winery owner Vern Siemens for opening bottles of every white and red wine I think they make, for us to experiment and pair with all the dishes at our Abbotsford Harvest dinner.  I in particular liked Mt. Lehman’s Pinot Noir and Unoaked Chardonnay, and felt they made good pairings with many dishes.

Mt Lehman Unoaked Chardonnay Pinot Gris Pinot Noir and Merlot Reserve wines

Mt Lehman Unoaked Chardonnay Pinot Gris Pinot Noir and Merlot Reserve wines

Ravens Brewing Company English Dark Mild beer

Ravens Brewing Company English Dark Mild beer

Campbells Gold honey roasted local delicata squash with pumpkin seeds, Abbotsford goat cheese from Mt Lehman Cheese

Campbell’s Gold honey roasted local delicata squash with pumpkin seeds, Abbotsford goat cheese from Mt Lehman Cheese

Maple Hills Farm's chicken roulade with creamy polenta and kale chips

Maple Hills Farm’s chicken roulade with creamy polenta and kale chips

Roasted local beets and parsnips

Roasted local beets and parsnips

Yarrow Meadows' duck breast with balsamic pearl onions

Yarrow Meadows’ duck breast with balsamic pearl onions

Organic Fraser Valley rice risotto with roasted shiitake mushrooms

Organic Fraser Valley rice risotto with roasted shiitake mushrooms

Lepp Farm Market's pork loin wrapped in bacon with savory shallot and plum marmalade

Lepp Farm Market’s pork loin wrapped in bacon with savory shallot and plum marmalade

Birchwood Dairy's vanilla ice cream topped with Gojoy Berries' goji berry compote

Birchwood Dairy’s vanilla ice cream topped with Gojoy Berries’ goji berry compote

 

7th Annual Taste of Tulalip Rock n’ Roll Cooking & Sommelier Challenge

Taste of Tulalip Rock N Roll Challenge

Taste of Tulalip Rock N Roll Challenge

Tulalip, Washington — On Saturday, November 14th, get up close and personal at the 7th annual Taste of Tulalip Rock and Roll Challenge, where three chef/sommelier teams will face off for the ultimate, fun-filled 30-minute cooking and wine pairing showdown—Iron Chef Style. So hold on, as this will be a fast paced culinary roller coaster with slammin’ Rock and Roll music, where each team of two chefs and one sommelier will combine talents to turn out the ideal entrée or appetizer from their mystery box. The dish will be paired off with a wine selection that the sommeliers will “hunt” for at the Grand Taste in the Orca Ballroom. During this year’s competition there will be a total of three cooking “twists and turns,” which is sure to keep it lively and edgy.

The Competitors
Each team will consist of one local Chef, one Tulalip Chef and one local Sommelier. This year’s local guest chef lineup includes Toby Jensen, The Ruins Seattle; Eric Truglas; and Dean Shinagawa, Kama’aina Grindz; along with Tulalip Chefs Nikol Nakamura, John Jadamec and John Ponticelli. The Sommelier gang will be comprised of Chris Horn, Purple Cafe Seattle; Dawn Smith, John Howie Steak; and Kristin Young, Bastille Cafe and Bar.

The Ingredients
The three “mystery boxes” will contain the ingredients for each team, which will be a well-guarded secret from all of the participating chefs. The boxes will measure the size of an apple crate and will be filled with identical ingredients.  After opening it, each team will be given up to five minutes to discuss the cooking preparation with their teammates, and then each team will have 30 minutes to create the perfect dish. While the chefs are preparing their food, the sommeliers will search the Grand Orca Ballroom for the ideal wine pairing.

The Kitchens
The three identical Albert Lee Appliance — Thermador and Bosch kitchens will be set up with the needed commercial tools and cookware. This will include (tested and powered) blenders, burr mixers, Kitchen Aid mixers, food processors, gas cooktops, ovens and refrigerators, and all the necessary hand tools as well as plenty of standard knives. Also, pads of paper and pens for menu creation will be provided for each kitchen.

The Final Judgment

At the end of the challenge, the audience and celeb judges will vote on the best food and wine pairing between the teams. The five honorary judges (Guest Chef Chris Cosentino, aka @OffalChris, is the Chef/Owner of Cockscomb and Boccalone; Chef Thierry Rautureau, Loulay Kitchen and Bar, Chef T,  Rione XIII, Culinary Expert Mauny Kaseburg, and one member from the audience) will taste and vote for two team finalists and the audience will vote for the winning first place team using the three different Le Creuset utensils. The judges’ votes will be based on food presentation, creativity, utilization of the mystery basket, and best sommelier wine pairing. Once the votes are counted, the winning team will be announced. All of the competitors will leave with some nice prizes and one team will leave with bragging rights!

The 7th annual Rock n’ Roll Challenge takes place during the Saturday, November 14th Grand Taste Event with doors opening at 3:30 p.m. The cooking challenge starts at 4 p.m. and the event is open to all “Grand Taste” and “All Access” pass holders, and will be held in the Taste of Tulalip  Event Pavilion.

Taste of Tulalip 2015 sponsors include: Delta Air Lines, Albert Lee Appliance – Bosch and Thermador, Dillanos Coffee, Mercedes-Benz of Lynnwood, Coke, Le Creuset, Seattle Magazine, and Tasting Room Magazine.

Noche de Salsa Saturday Oct 3 – Get Your Tickets

*NOCHE DE SALSA*
AN EVENING OF DANCING
AND SOCIALIZING
IN SUPPORT OF THE
UMBRELLA MOBILE CLINIC

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ANGELICA HERNANDEZ
WILL HOST US AS WE KICK OFF THE EVENING WITH A
BEGINNERS SALSA LESSON BY MICHAEL GABRIEL ROSEN AND
MUSIC BY
DJ TANGLE

SILENT AUCTION
AND
BEER AND WINE
AVAILABLE FOR PURCHASE

SATURDAY OCTOBER 3RD, 2015 AT 8PM
THE HALL 1739 VENABLES ST

TICKETS ARE $15 ONLINE
OR AT LOS GUERREROS LATIN FOOD PRODUCTS
OR $20 AT THE DOOR

ALL PROCEEDS GO TO SUPPORT HEALTH CLINICS FOR MIGRANT FARM WORKERS