Crazy Rich Asians Feast at PICA (Pacific Institute of Culinary Arts) – Saturday Oct 20

Vancouver, October 9th, 2018 – The Pacific Institute of Culinary Arts (PICA) is excited to host a multi-course Crazy Rich Asian themed Singaporean pop-up dinner with Chef Regina Lee on Saturday, October 20th from 6:30PM to 10:00PM.
In celebration of the recently released and critically acclaimed Asian-American romantic comedy Crazy Rich Asians, PICA will host a multi-course pop-up dinner inspired by the film and the foods of Singapore. Chef Regina Lee, a PICA alumna designed the menu and will lead the kitchen team. Born and raised in Singapore, Chef Lee’s cooking foundation comes from her deep connection to and knowledge of Asian foods, ingredients, techniques, and dishes. She is excited to bring the authentic taste of Singapore to Vancouver audiences.
Guests are invited to indulge in an evening of dining and music inspired by the energy and glamour of Crazy Rich Asians. The event will bring to life the mouth-watering Singaporean cuisine and extravagant fun depicted in the book and movie.
Festivities begin with a Singapore Sling welcome drink, followed by a multi-course meal. Five appetizers dishes, seven main course dishes, and five dessert dishes will showcase the diversity of South-East Asian cuisine and highlight regional tastes and flavours. Menu items include chicken and beef satay with peanut sauce, crispy fried wontons and rojak, a traditional fruit salad, as appetizers; beef rendang with coconut rice, seafood mee goreng fried noodles, and fried carrot cake as mains; and kueh lapis layered rice flour pudding, nonya kueh dumplings, and chocolate chiffon cake for dessert. Full menu is available here.
Dishes will be served as sharing plates and guests will be seated family-style at long tables of 8 to 10 people. PICA students will support the event as service and kitchen staff. From the menu to the music and decorations, the dinner is a tribute to Crazy Rich Asians and will bring people together over the sharing of great Singaporean food.
 
Date: Saturday, October 20th 2018
Time: 6:30PM to 10:00PM
Location: Bistro 101 at Pacific Institute of Culinary Arts
Tickets are $128 per person (including a welcome cocktail, service charge and taxes) and are available online.
Special thank you to our seafood sponsor, FISH (Fresh Ideas Starts Here).
 Pacific Institute of Culinary Arts (PICA) 
PICA was founded in 1997 and is located at the entrance of Granville Island, one of Vancouver’s most iconic tourism and hospitality destinations. PICA, an award-winning, world-class culinary training institute was recently recognized again as the Best Professional Culinary School in Vancouver in the 2018 Georgia Straight Golden Plate Awards. Offering everything from accredited, professional diploma programs in culinary and baking & pastry arts to certified wine education, casual cooking classes, catering and corporate events along with the popular student run Bistro 101™ restaurant and Bakery 101™ café, there is something for every kind of culinary enthusiast. PICA is committed to excellence and promises the highest standards of culinary education for professional and amateur training.
Chef Regina Lee
Chef Regina Lee is currently the owner of Gaia Kitchen that creates healthy Asian meals for school children on the North Shore. She was an international health retreat chef for ph360, a personalized health company. She has produced and delivered live online cooking lessons for clients, authored an e-cookbook and conducted cooking lessons at ph360 international retreats. Chef Lee has been a cooking instructor while living in Malaysia. As a PICA graduate in both the culinary arts as well as the baking & pastry arts, she is also trained in holistic wellness and health coaching.

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LaStella Wines Featured at Hart House Long Table Dinner

May 17, 2018 (Vancouver, BC) – On Friday, June 22 2018 Hart House will host its second annual Long Table Dinner. Guests will gather around a shared long table to join an al fresco dinner paired with wines from the Okanagan Valley’s LaStella Winery. Hart House is located on a gorgeous 3-acre estate beside Burnaby’s tranquil Deer Lake, and the event is a perfect opportunity to enjoy the summer splendor of the lawns and flower gardens.
The evening will begin with an outdoor canapé reception featuring LaStella’s 2017 LaStellina Rosato. Like all of LaStella’s wines, the Rosato is carefully crafted to express the unique terroir of the South Okanagan vineyards where it is grown and made. Rasoul Salehi, La Stella’s Director of Sales & Marketing, will be on hand to introduce the sparkler, and four other LaStella wines will be paired with a special menu prepared by Chef Mike Genest, including
  • LaStella 2016 Vivace Pinot Grigio
  • LaStella 2016 Fortissimo (Merlot, Sangiovese, Cabernet Sauvignon, & Cabernet Franc)
  • LaStella 2014 Allegretto “Pie Franco” (Single Vineyard Merlot)
  • LaStella 2017 Moscato D’Osoyoos
Please click here for tickets to the event, which is sure to be a highlight of the culinary season.

Long Table Dinner at Hart House Restaurant
Friday, June 22 2018
Reception 6:00pm
Dinner 7:00pm
$139 per person including taxes and gratuities
Reservations online here
Hart House Restaurant at Deer Lake
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About Hart House Restaurant:  Open since 1988, Hart House at Deer Lake makes an unforgettable impression on guests with its elegant heritage house setting and outstanding Pacific Northwest cuisine.  The 3-acre estate includes a mock-Tudor mansion with tastefully appointed dining room, private function rooms, and heated patio; immaculate lawns and gardens; and a Lakeside Cottage.  Always a favourite for outdoor weddings, Hart House also hosts business lunches and conferences of all sizes, as well as intimate dinners and celebrations.  Our menu changes with the seasons to take advantage of the freshest local ingredients, including herbs from our own on-site herb garden.  Whatever your menu selection, our attentive staff are always happy to recommend wine pairings from our award-winning cellar.
Hart House Restaurant website
Follow us on Instagram and Twitter; like us on Facebook

About LaStella Vineyards: LaStella was created to capture our vision of la dolce vita: fine food, wonderful wine, great music, and the good things in life. The winery is situated at Osoyoos Lake in the sunny South Okanagan Valley of beautiful British Columbia. Here our vineyards produce great fruit and we craft them into such proprietary wines as Allegretto, Vivace and Maestoso. Each wine has its own story – and to convey this unique story we name our wines after Italian musical notes.
LaStella Vineyards website
Follow us on Twitter; like us on Facebook

EGGS-TRODINARY EASTER SUNDAY DINING OPTIONS FOR THE WHOLE FAMILY AT TULALIP RESORT CASINO ON APRIL 1

In case you were wondering what you can do for Easter dinner and more, here is an option across the border in WA state.

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Tulalip, Washington – Numerous egg-ceptional Easter Sunday dining options have been hatched for the whole family on Sunday, April 1st. Guests can choose from the Resort’s signature Orca Ballroom Easter Brunch or the savory specials offered at the award-winning Blackfish Wild Salmon Grill, Journeys East, Cedars Cafe, and Eagles Buffet.

easter eggs

Orca Ballroom
Join Chef Gerry Schultz for a fun and egg-citing Easter Brunch at Tulalip Resort Casino’s newly renovated Orca Ballroom from 11:30 am to 2:00 pm. Guests can choose from delicious buffet dishes featuring a grand selection of fresh made salads and assorted chilled platters of fresh seasonal fruit paired with melt-in-your-mouth main dishes. Items include Grilled Pork Tenderloin Florentine, Tarragon Grilled Chicken Breast, Salmon Fish Cakes, and Jambalaya. A tempting array of side dishes also await, in addition to cooked-to-order omelets, Ham and Prime Rib carving stations, and a pasta bar. For the sweet tooth lover in the group the Brunch features a decadent confections display. This annual brunch egg-travaganza wouldn’t be complete without the Resort’s Signature Kids Buffet, which is sure to be a treat for the whole family.

Easter Sunday Brunch is priced at $44 inclusive for adults. Children 4 to 12 is $22. For reservations* call 360-716-6888.

*Note: All reservations will have preassigned tables; each reservation will require prepayment at time of booking and is non-refundable; parties of 10 or more will be placed within close proximity of each other.

Blackfish Wild Salmon Grill 
Chef David Buchanan will be serving fresh Grilled Halibut with a tarragon pesto beurre blanc, Fingerling potatoes, and a confit of heirloom cherry tomatoes for $38. The special will be available in addition to the regular dinner menu from 5 pm until closing on Sunday, April 1, 2018. To book a table online, visit here, or reserve by phone at (360) 716-1100.

Journeys East
For Easter 2018, Journeys East Chef John Jadamec will showcase his Wok-fired Garlic and Pepper Chicken with garlic, black and white pepper, red bell peppers, and topped with fresh cilantro. The special is priced at $14 and will be available in addition to the regular menu on Sunday, April 1, 2018. For more information, visit here.

Cedars Cafe
This Easter Sunday, Chef Brent Clarkson is serving up his favorite dish, Easter Prawns Linguini. The prawns are sautéed to perfection with sherry wine, garlic, cilantro, shallots, red pepper, and fresh lime; topped with dried apricots, mango, papaya, and a raisin medley. This masterpiece is also served with house-made garlic bread. The special will be available for $15.95 and will be in addition to the regular menu on Sunday, April 1, 2018. For more information, call (360) 716-1276 or visit here.

Eagles Buffet
Eagles Buffet is offering a mouth-watering selection for Easter Sunday Brunch and Dinner. Many of the items will be served all day during both meal services.

The Easter menu* will feature a selection of brunch items, such as made-to-order waffles, Steak and Eggs with chopped onion rings and pepper jack cheese, Prime Rib Hash, Lemon and Orange French Toast Casserole, Classic Eggs Benedict, Denver Scrambled Eggs, Raspberry and Cheese Blintzes, BBQ Braised Pork Belly along with a selection of Hickory Smoked Bacon and Mixed Sausages with apples and cranberries.

With a nod toward dinner, Eagles Buffet offers a variety of main dishes, such as Rotisserie Leg of Lamb with rosemary, garlic along with Chef Lil’s Seafood Mac and Cheese, Smoked BBQ Beef Ribs, Chicken and Bacon Alfredo Pasta and Dungeness Crab and Artichoke Dip.

Guests can also enjoy chef specials that are served all day, such as Baked Wild Salmon, Slow Roasted Prime Rib, Honey Baked Ham, Tender Pot Roast, Fried Chicken, Large Asian Wok Station, and their plentiful signature dessert selection, which includes Snoqualmie Gourmet Ice Cream.

Savor Eagles Buffet Easter Sunday Brunch and Dinner from 9 am to 9 pm. The holiday brunch and dinner are priced at $24.95 for adults and $13.95 for children ages 2 to 10 (prices do not include sales tax or gratuity). Tables are seated on a first come, first served basis. For more information, please call 360-716-1462, or visit here.

*Note: Menu items subject to change due to availability.

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.

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.

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

 

Burrowing Owl Wine Dinner March 18 – Get Your Tickets

Burrowing Owl Estate Winery logoHave you ever tried the quality wines from the Okanagan’s Burrowing Owl Estate Winery?  If not, here is your chance, plus enjoy the fantastic food from Vancouver’s Seasons in the Park Restaurant.  Details for the dinner are below.

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MENU

Smoked Salmon Blini
with a horseradish cream
paired with Calliope Sauvignon Blanc 2012

Seared Scallops
with asparagus salad & fig balsamic vinaigrette
paired with Burrowing Owl Chardonnay 2011

Balsamic Glazed Quail
with a polenta cake and braised red cabbage
paired with Burrowing Owl Pinot Noir 2011

Pistachio crusted Lamb Chops
with a wild mushroom risotto & mint chimichurri
paired with Burrowing Owl Meritage 2010

Tiramisu
lady fingers dipped in espresso & marsala with a mascarpone cream
paired with Burrowing Owl Coruja Port style

Where, When and How Much?

Tuesday March 18th
Reception wine 6:00pm
Dinner 6:15pm – 8:30pm

$125 per person
for tickets call (604-)874-8008 or email:
seasonsevents@vancouverdine.com

Enjoy Christmas Eve Dinner at Le Parisien

Le Parisien LogoIn Paris, Nuit de Noel (Christmas Eve) is a time to spend feasting with friends and family. Whether your Nuit de Noel tradition is to attend a carol service, stay at home, go to a movie or visit friends, consider joining us for dinner that night. As your neighbourhood French bistro, we offer a warm, family-friendly environment in which to enjoy good food and the joy of the season.

Give the cook in your home an early Christmas present – along with our regular menu, we are offering a four-course prix fixe menu for only $55. You’ll leave as full as a Christmas stocking.

Reservations essential: 604-687-1418 / www.opentable.com/le-parisien-vancouver

Le Parisien Holiday Hours:
December 24 Dinner early seating: 5-6:45 pm
December 24 Dinner late seating: 7-8:45 pm
December 25 & 26 Closed
December 31 Open for dinner
January 1 Open for brunch & dinner
January 2 Closed

Christmas Eve Menu

Squash Croquette
Spiced Apple Chutney

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Salmon Tartare
Cucumber, Tomato, Watercress and Crostinis

Roasted Quail and Baby Spinach Salad
Hazelnuts, Raspberry Vinaigrette

Goat Cheese and Tomato Tart
Caramelized Onions, Olives

***

Pan Seared Artic Char
Asparagus, Green Beans, Fingerling Potato, Beurre Blanc

Beef Wellington
Mushroom Duxelle, Potato Gratin, Parisienne Sauce

Roasted Duck Breast
Brussels Sprout Leaves, Glazed Carrots, Dauphine Potatoes, Cranberry Citrus Jus

***

Dark Chocolate Tort
Candied Pecan and Crème Anglaise

Lemon Mousse
Raspberry Coulis

Vanilla Poached Pear
Chocolate Sorbet

$55 / Person

Le Parisien
751 Denman St. Vancouver, BC V6G 2L6 | Tel: (604) 687.1418
www.leparisien.ca

Lotusland Vineyards tasting room

Lotusland Wines Sunday Dinner in the Vineyard – Last Date Sept 15

Lotusland Vineyards tasting room

Lotusland Vineyards tasting room

Here is the latest and last Sunday dinner in the vineyard for this year with Lotusland Vineyards.  Carpe diem.

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We invite you to join us this summer for evenings of Turkish food and music in the magical setting that is the Lotusland Vineyard.

Our evenings start at 6 pm with Turkish Meza (appies) at the Lotusland Boutique.

After a tour of the winery we settle in the vineyard for a sumptuous three course dinner each paired perfectly with our own Lotusland wines.

Pricing

$75 per person with wine pairings.
$55 for those who choose not to drink

To book your place at the table or for more information please contact Liz or Sandra at 604-857-4188.

Menu for September 15th , 2013

To Start
Haloom

Fried Cypriot Cheese with a Turkish Shepard’s Salad

The Entree
Honeydew Dolma

Honeydew stuffed with an exotically spiced meat and rice filling

or
Turkish Mixed Grill

Chicken, Lamb and Beef Kebap grilled to perfection. Served with Bulgar Pilaf and Fried Zucchini with a Garlic Yogurt Sauce

Dessert
Devil’s Delight

Profiteroles Filled with Dark Chocolate Ganache