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.

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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

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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

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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

Celebrate the Grape Outdoors with Tinhorn Creek

Tinhorn Creek ampitheatre

Tinhorn Creek ampitheatre

Tinhorn Creek Vineyards is celebrating the great outdoors this summer by pairing up their world-class wine with great food and music in celebration of the sunshine!

July 11 – Miradoro’s award-winning Chef Jeff Van Geest will team up with Covert Farms’ Chef Derek Uhlemann for a ‘Farm Field’ dinner celebrating delicious organic strawberries. The chefs will create a multi-course culinary tribute to the fruit and pair with pretty-in-pink rosé wines.www.covertfarms.ca

July 13 & August 9 – Relax under the stars with Classic Movie nights!

Miradoro will be serving special themed menus for dinner and during the movie they will have a concession with popcorn, gelato and other treats.

July 27 & August 24 – The much-anticipated Canadian Concert Series is back! The Matinee bring their talents to the amphitheatre on July 27 and Five Alarm Funk will get you dancing in the vineyard on August 24.

August 3 – Miradoro will be taking part in Food Day Canada, along with 250 other restaurants across the country to celebrate the fresh abundance of Canadian produce. To book call Miradoro on 250-498-3742 and for more information about Food Day Canada please visit:www.fooddaycanada.com.

September 27 – Miradoro will be hosting one of the highly-regarded Visa Infinite Wine Country Experiences with Gold Medal Plates Chefs Marc St. Jacques and Marc Lepine. The Marc & Marc Dinner will be a celebration of Canadian culinary talent, exclusively for Visa Infinite cardholders. www.visainfinite.ca

For more information, visit www.tinhorn.com.

Rodney Strong Wines Featured at Hy’s Winemakers Dinner to Benefit the BCHF

Rodney Strong VineyardsCalifornia’s Rodney Strong Vineyards wines always impress me.  I don’t think I’ve had a bottle of Rodney Strong wine that I did not like.  Their other winery, “Davis Bynum“,  I have also been tasting recently, and these wines are also getting posted by me as one of the favourites of  various wine tastings. I recently read that this year marks the 40th anniversary of Davis Bynum making Russian River Valley‘s first single vineyard Pinot Noir.  I would not want to miss tasting these wines, and to enjoy them with top quality steaks, this winemaker’s dinner should sell out fast, so get your tickets now.  Press release below.

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Hys Steak Cocktail BarWines from Rodney Strong Vineyards turned heads at the recent Vancouver International Wine Festival.  Now Vancouverites have a chance to get better acquainted with the California winery and its premium wines at a sumptuous dinner will take place Thursday, April 11 2013 at Hy’s Steakhouse & Cocktail Bar.

Rodney Strong has attracted attention for its top-quality wines, but the family-owned winery is also renowned for its commitment to sustainable environmental practices.  Winemaker Rick Sayre will be on hand at the dinners to introduce the wines and to talk about the principles and practices that set Rodney Strong apart from other wineries.  Guests will enjoy a selection of premium wines paired with four courses.  The dinner will also benefit the BC Hospitality Foundation.

  • Rodney Strong Charlotte’s Home Sauvignon Blanc 2012 – not yet rated
  • Davis Bynum Jane’s Vineyard Pinot Noir 2011- 90 points Wine Enthusiast
  • Rodney Strong Rockaway Cabernet Sauvignon 2008 – 92 Points Wine Spectator                                      
  • Rodney Strong Brothers Ridge Cabernet Sauvignon 2007 – 93 Points Wine Enthusiast
  • Rodney Strong Alexander’s Crown Cabernet Sauvignon 2009 – 92+ Points Wine Advocate
  • Rodney Strong Symmetry 2010 – not yet rated

Where, When, How Much?

  • Thursday, April 11 2013
  • 6:00 pm – Reception – 6:30 pm Dinner
  • Hy’s Steakhouse & Cocktail Bar, 637 Hornby Street, Vancouver
  • Tickets $135 Inclusive of Taxes and Gratuity excluding ticket service charge

Tickets available here

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About Rodney Strong Vineyards

With vineyards located in California’s legendary Sonoma County, Rodney Strong Vineyards has won praise from wine lovers and environmentalists alike.  The Klein family, which owns Rodney Strong, has a passion for sustainable farming practices, solar power and other green business practices.  As a result, Rodney Strong has become Sonoma County’s first carbon-neutral winery.

 About Hy’s Steakhouse & Cocktail Bar

One only needs to enter the cozy establishment to realize the extent to which Hy’s adheres to tradition. The polished mahogany walls, ornate bar, solid furnishings, and art have been lovingly maintained since they were first installed in 1962. And, with minor exceptions, the menu remains unchanged,… featuring the finest Canadian Prime beef and seafood, not to mention Hy’s sublime cheese toast.

About the BCHF

BC Hospitality FoundationFormed in 2006, the British Columbia Hospitality Foundation (BCHF) is a non-profit organization dedicated to providing financial support to individuals within the hospitality community who are coping with extraordinary costs arising from a serious health crisis.  Since its inception, the Foundation has expanded to also award scholarships and bursaries to students enrolled in hospitality programmes.

Celebrate Valentines Day at Vicino Pastaria and Deli

Have you thought about what to do for Valentine’s Day?  Taking your significant other out for dinner should be on the top of the list (unless you prefer to cook a dinner), but where to go?  One place may be Vicino Pastaria and Deli in Gastown.  They sent me this information which I am passing along to you.  Pick a nice Chianti and you will be set for a wonderful dinner.  Enjoy!

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Vicino Pastaria Room Overview

Vicino Pastaria Room Overview

(Vancouver) – It’s an accepted fact that Italians are amongst sexiest and most romantic people on the planet – they can even claim St. Valentine (San Valentino) as one of their own. Italians are also great cooks who appreciate flavourful food, simply prepared from the freshest, most exquisite ingredients. On the Sagra of San Valentino, chic couples, from Milano to Roma, Venezia to Genova, stroll cobblestone streets arm in arm, in search of small neighbourhood restaurants in which to celebrate the day with a seductive dinner.

You don’t have to go as far as the Via Veneto to celebrate Valentine’s Day Italian-style. In Vancouver’s own little corner of old world charm, Gastown (recently named one of the top four hippest hoods in the world), sitsVicino (‘neighbour’ in Italian), an unpretentious restaurant that is very serious about serving beautiful food at reasonable prices. In honour of San Valentino, Executive Chef Chris Picek has created a special five-courseMenu Compreso that pays homage to the arte and amore of eating and living well. It is only available on Thursday, February 14.

Seduction begins with the first spoonful of the Stuzzichino (starter) of leek and roasted garlic soup with crispy duck skin. Next up is the Antipasti (‘before pasta’) course of baked ricotta with caramelized endive, blood orange and fennel pollen dressing. Italians don’t eat pasta on its own as we do, pasta is just one of many courses in a meal and this dinner is no exception. The Pasta course is orzo served with sautéed with Yellowfoot Chanterelles. For the Primi there is a choice betweenRoasted Pork Chop with pepperonata and red wine butter or Ling Cod, with crushed potato, olive tapenade and leek sauce.  Now, if you really want to dine like an Italian, this is the point at which you insert an optional cheese (Formaggi) course. However, if that seems like too much, then linger over Dolci – a rich chocolate spice cake.  Raise a glass or two of vino (Vicino is now licensed), to San Valentino, and end with an espresso.

Then stroll arm and arm over Gastown’s cobblestone streets and imagine you’re in the Brera. What happens after that is up to you.

Menu Compreso: $55 for five courses.
Optional Formaggi:  $10

Where We Are

68 East Cordova Street
Vancouver, BC
V6A 1K2
604-336-0042 / www.vicino.ca