Summer Soltice

We always hit the South World Wines annual Summer Soltice party held at the Vancouver Lawn and Tennis club. This year Rosana, Sylvia and Leslie joined me to sample wines and fight over the limited food that was served. I won a bootle of wine but forgot it under a table - never to be seen again. Smart. We stopped by Cru after and then called it a night.

THIS SUMMER PUT LOCAL PRODUCERS ON YOUR PLATE

Raincity Grill has always been a celebration of everything Vancouver. This year Chef de Cuisine Andrea Carlson has taken this belief one step closer by creating the first ever restaurant “100 Mile Tasting Menu”- using only ingredients found within a 100 mile radius of Vancouver.

100 MILE TASTING MENU

ROOT VEGETABLE CRISPS
wasabi leaf sheep’s yogurt

SORREL GAZPACHO
rhubarb and radish spoon
Gary Oaks, Pinot Gris 2004
~~
SALT SPRING ISLAND ASPARAGUS
merridale cider browned butter
asparagus slaw
Chalet Estates, Bacchus 2004
~~
SEARED SUN VALLEY TROUT
carrot, white warba potato confit
watercress vinaigrette
Saturna Island, Chardonnay 2005
~~
BRAISED MATSQUI LAMB
spring kale, bacon and parsley jus
Sumac Ridge, “Meritage” 2001
~~
RHUBARB CONFIT
goat’s cheesecake and hazelnut
meringue, tarragon glaze
Venturi-Schulze, Brandenburg No. 3

$60 - per person
$85 - with accompanying wine

For more information about Raincity Grill visit their website at www.raincitygrill.com or call at 604.685.7337. Raincity Grill is located at 1193 Denman Street, Vancouver, BC.

Heather's empire expands with Salt

Pictured above is Sean Heather with the communal table that will find its home in his newest venture - SALT.

In another feat, Salt has, in addition to previously capturing Chris Stearns from Lumiere, now brought on Jay Jones! His cocktail days are over.

From the website: We are delighted to announce that noted barmanand sommelier Jay Jones will become an integral part of Chris Stearns’ team at Salt Tasting Room in Gastown. Jones will fill the position of Assistant Manager.

Jay, former Bar Manager at West Restaurant and more recently NU, will join Chris in putting down the cocktail shaker in favour of the corkscrew. Chris & Jay will focus on the wine, port and sherry that work best with SALT’s menu of artisan cheese and small batch cured meat …SALT will not serve cocktails.

See the progression of Salt at Andrew Morrison's site. Can't wait for mid-July.

http://www.salt.inknoise.com/salt

Le Gavroche is open!

From the press release:

Vancouver, BC…. Manuel Ferreira, owner of Le Gavroche, is thrilled to have the doors open again to the dining public. Le Gavroche, which closed February 2nd due to a small fire in the kitchen, was given approval to resume business on June 20th. Having Le Gavroche back in full swing with lunch and dinner has inspired Ferreira and Chef Roger LeBlanc to have some fun. Starting Monday, June 26th until Saturday, July 8th a celebratory offering is in place, a ‘FIRE SALE’ menu featuring all items smoked, priced at $55 per person (menu attached). In addition, there will be the opportunity to select an accompanying wine from a ‘FIRE’ priced wine display. Join Le Gavroche as they celebrate their return to regular business: dinner seven nights a week from 5:30 p.m. onwards and lunch Monday to Friday, 11:30 a.m. to 2:30 p.m. For Reservations please call 604-685-3924.

‘FIRE SALE’ MENU

House Smoked Turkey Sausage, White Beans, Roasted Garlic

Or
House Smoked Sablefish, Citrus Vinaigrette

Vichyssoise with Wild Smoked Salmon
Or
Smoked Quail Salad, Warm Hazelnut Vinaigrette

Smoked Rabbit, Linguine and Madeira Sauce
Or
Smoked Sturgeon, Smoked Onions, Sherry Sauce

Fresh Berries, House made Ice cream (CIGARS OPTIONAL)

$ 55.00 per Person
(excluding taxes & gratuity)

Flame is 40!

Flame Eadie, brand ambassador for Moet and Chandon and Dom Perignon, turned 40 today and attended her surprise party at Watermark. Having met the love of her life and after only knowing him a short time, she's of to Cuba to marry him on July 4th. True Flame style! Half the wine reps in Vancouver attended the Flame festival and fun was had by all. On the food side, Watermark does have some damn good prawn spring rolls. I'll stick with those.

10 NEW RESTAURANTS JOIN VANCOUVER AQUARIUM'S OCEAN WISE PROGRAM

From the press release:

The Vancouver Aquarium is pleased to announce that 10 new restaurants have joined its Ocean Wise program, an Aquarium conservation program that helps restaurants and their patrons make environmentally friendly seafood choices.

The Ocean Wise program works with its restaurants and market partners to ensure that they have up-to-date information about sustainable seafood, which is caught in a way that creates minimal environmental impact and ensures the future health of the ocean. Ocean Wise consults with each restaurant individually to select sustainable menu items, which are highlighted with the Ocean Wise logo so they can be easily identified.

The new restaurants joining Ocean Wise are Bin 941, Bin 942, The Boathouse Restaurant, Globe @ YVR, Go Fish, Kettle of Fish, The Ocean Club, O'Doul's Restaurant and Bar, Sip Resto-Lounge and Whineo's Wine Bar & Tapas.

Ocean Wise began in January 2005 and with the inclusion of these 10 new restaurants, it now has 39 participants, including 37 restaurants, one market and one culinary school.

DOG DAYS OF SUMMER BRING ON THE BBQ AT WILD RICE

From Wild Rice Press Release:

From June 16th through Labour Day, Wild Rice will be featuring Chef Stu’s Dog Days of Summer BBQ Menu. Like all good barbecues it includes hotdogs and burgers. In this case the ‘hotdog’ is a Wild Boar Frankfurter on a Chinese steamed bun dressed with Asian cuke relish, carmelized shallots and hot Chinese mustard ($9). The burger features BBQ Duck on a Chinese steamed bun garnished with lettuce, grilled pineapple and a maple soy glaze accompanied by a small stack of fries ($9).

What would be a barbecue without summer salads’ Chef Stu unveils his Forbidden City Nugget Potato Salad ‘nugget potatoes with baby corn, chayote squash, daikon radish, hard-cooked quail eggs and double-smoked bacon with a bonito mayo dressing ($5). For cole slaw lovers there’s a Jicama sui Choy Opium Slaw with avocado vinaigrette ($4). Everyone remembers their mother’s or grandmother’s cooling cucumber salad. Wild Rice’s version is equally refreshing. The Cucumber and Dong Gua (winter melon) Salad includes gems of crystallized ginger, delicate pea shoots and warmed chili oil dressing ($6).

Rounding out the BBQ are chips and dip - Chef Stu’s Yam, Lotus Root and Taro Root Chips with roasted garlic and ginseng aioli ($4) and fries. Chef Stu’s Classic Double Blanched Frites kicked up with Szechuan Asian chili spice ($5).

Wild Rice is located on the edge of Chinatown at 117 West Pender Street. To check out the Summer BBQ Menu plus our regular menu please visit our web site at www.wildricevancouver.com

Think pink at BC liquor stores

BC Liquor stores are promoting pink wines for summer. Click below!

http://www.bcliquorstores.com/en/instorepromotions/thinkpink06

Fresh Skeena Wild Salmon on the way to C

This is an excellent example of local and sustainable seafood.

From Sue Alexander:

Vancouver, BC….The Sockeye Salmon fishery on the Nass River opens Tuesday, June 13th and Fred and Linda Hawkshaw, the official salmon fishermen for C restaurant, are set and ready to fish. Based on a successful opening, C will have Nass River Sockeye on the menu for Thursday, June 15th. Under the label of Skeena Wild, the Hawkshaws’ salmon is shipped exclusively to C restaurant, where it is then distributed to sister restaurants NU Restaurant & Lounge and Raincity Grill.

C restaurant owner Harry Kambolis formed this working relationship six years ago with the goal to provide diners with the best quality salmon available in the marketplace. SKEENA WILD is wild BC salmon, caught by Fred and Linda Hawkshaw using their selective “tangle net” fishing method. This is similar to gillnet methods, but with a smaller mesh net that allows the fish to be caught with no harm internally or externally, hand picked from the net, kept live in tanks on board the boat until the fish can be harvested, and received directly by the restaurant within twenty-four hours of being dressed.

Because of their passion for fishing, love of salmon and determination to see their industry survive in an ever-declining market, the Hawkshaws work with selective fishing methods that practice responsibility, sustainability and environmental awareness. By-catch can be released unharmed and the tangle net catches fish of a specific size, leaving other fish to spawn in order to maintain and/or improve existing stocks.

Mom's Birthday

Suzanne Anderton celebrates a few years on this planet and many more to come on this day, June 7, 2006! Happy Birthday Mom! Thanks for all the culinary inspiration growing up. I was the only kid I knew having spanakopita, quiche, stuffed vegetables, homemade bread and all the other amazing experiences Mom and Dad gave my sister and I growing up on a small farm in the late 70's early 80's (I am dating myself now).

Seasonal Ingredients

I am rushing summer vegetables. I want them and I want them local. Unfortunately my last trip to the East Van Farmers market yielded only a few greens and some wild mushrooms, so Saturday I went to Granville Island and bought some Springish stuff, although not necessarily all that local. Shame on me.
Fiddleheads, asparagus, wild mushrooms, baby potatoes, strawberries, rhubard and pea shoots will be featured this week.

Sunday morning I made a wild mushroom and fiddlehead omelette. Wow! A meal at home. Let's hope that I actually cook the rest of the ingredients.

Sugar and Sugar Yellow Jacket

Sadly enough the Sugar brothers are stepping out of Sugar and Sugar. Gastown has been home to the venue and they've been doing an amazing job of hosting weddings, private parties, and fully supporting the seven colour-themed charity events this past year. Tuesday June 6 was the last goodbye with Yellow Jacket, a fundraiser for the North Shore Mountain Bikers. I stopped by from 6 until 7:30 pm to give the space one last look and say farewell to a Vancouver institution.
Rumours are Granville Entertainment has taken over the management contract. Another Roxy? Please god no!
Here's to hoping some creativity seeps into G.E. and the space is reinvented to suit the up and coming neighbourhood it borders on.
Best of luck Damon and Jason!

Sushi and Wine

Every year Marquis Wine Cellar on Davie pairs wines with Tojo's sushi. This year Rosana and I headed down to ensure standards were held. I missed the sake (absent this year), but discovered that my favourites were the 2004 Pinot Gris, Furstentum, Grand Cru at $41.90, the 2002 Riesling, Rosenberg at $43.90 and the 1996 Riesling, Schlossberg, Grand Cru, spec.
Michael S. and his partner Kitty discovered that they actually like some diesel in their wine and Rosana discovered a few more rose to add to her pink repetoire. Wine Diva and Barry were out to sample, and Sue Alexander and Judith Lane showed up; I think a good time was had by all.

Juiced Wine Group

Daenna van Mulligen, aka the Wine Diva, picked out some great Rose for her Juiced Wine Group, Rosana liked the wine wheel and Sylvia was just there for the sun.

Joie and Bonny Doon were the favourites!

Tormaresca -Paiara Rosato, Italy. 2005
Craneford - De la Rouge, Australia. 2002
Joie - Rose, Okanagan, BC. 2005 ****
Bonny Doon - Ca' del Solo "Big House Pink", California. 2004 ****
Ceceile Chassagne - Vin de Pays de Vaucluse, France. 2004

Next tasting is Sunday, July 9th at 2:00 pm and will be wines on the patio. Don't miss it!

www.juicedwine.com

Are we open or closed?

Saturday night I wanted to check out the new restaurant Crave on Main Street between 23rd and 24th. We arrived at the door and were told the kitchen would be closing soon. We went in to look at the menu and decided to stay. We were then told that they were closed because the kitchen had run out of most things. Are you open or closed? At 10 pm on a Saturday night! On Main Street! WTF! Not a good first impression.

Then we went on to Habit where a somewhat stoned looking hostess greated us and seemed incapable of speech. She looked around the restaurant and simply said there were no tables. Luckily a fine lady came to the rescue and advised us a table would be available soon. We had some bean dips (very small portion - hint - don't skimp on beans they're cheap), Jane and I split a beet and feta salad in need of some flavour, carrot and brie perogies (a bit soggy) and a tasty falafel (how can you screw up a falafel). There was four of us, we all ordered at once, but Rosana's shepard's pie arrived after Jane had finished and John's meal part way through Rosana eating her's.
This was my second not so grand visit. Once again the habit seems broken.

Isakaya

Chopstick Café Shiru-Bay had it's two year anniversary and had a media and concierge reception at 6 pm on Sunday. I had never been and I am going to have to admit have really never been to any of the Izakaya style Japanese places in the city. Pictured above was the rare beef wrapped around some crisp sprouts and the sablefish. They also had some amazing chili/prawn/cheese skewers and incredible saki-tini's. Mache tea and a version of a caeser were my favorite. We also sampled varieties of Sake and had a generally grand time all around. Michael Schratter was in good form along with the rest of the 24 hour newspaper crew and John Pifer always has something to add. I will return for more sampling soon.

Taquitos

My search for the perfect patio continues. Progress was made as I stopped by Gord Martin's Go Fish for some taquitos. Yes, I did want the fish and chips, but I can't afford the calories right now!
I had a salmon and oyster one and the coleslaw is also spectacular with hints of sesame oil.
This ones a keeper for a casual weekend lunch.

Cupcakes and Fashion

Saturday I checked out the There She Goes bakesale and purchased some cupcakes. Models were doning some fancy aprons that I would need if I ever got a chance to cook at home. Purchased some cupcakes for the cause (Food Bank), but ate only 2 halves. Not a big sweets fan, but they were very yummy.

Jericho Sailing Club

Out to the Jericho Sailing club with Janie on Friday night after a quick stop at the Gramercy. The beer was cold, the view was spectacular, but I should have stuck with the burger that I had last time. Quesadilla was a bit soggy. Les invited us all there to plan a summer booze cruise, but we didn't get that far in the planning. There's still hope though as I will look into it.

Portuguese Day

Senova hosted the media launch to Portuguese Days. Thursday night they do a whole suckling pig and we therefore had some pork on foccacia as well as some salt cod frittars and sardines with olive tapenade on toasts.
Manny was behind the bar with some Portuguese martinis, margaritas and a selection of the Country's wines.
There's many more reasons to go to Senova other than Portuguese month. Sunday is Paella night.

WHERE MAG RECOMMENDS

WHERE RECOMMENDS PATIOS:

No matter which part of Vancouver you visit, great patios are even more plentiful than sunny spring days. From the deck of The Boathouse on Beach Avenue, take in sweeping views of English Bay. On Granville Island, watch kayakers and dragon boaters zipping by from the huge patio of Bridges, and while downtown, take a seafood break in the rooftop garden of Joe Fortes.

CHEF ROBERT CLARK CONTINUES HIS WINNING WAYS

From the press release:

The Monterey Bay Aquarium’s annual Cooking for Solutions conference and fundraiser took place over the May long weekend and Executive Chef Robert Clark of C, Nu and Raincity Grill was personally selected to attend the conference as the sole Canadian representative. Cooking for Solutions raises funds for the Aquarium’s Seafood Watch Program, which aims to connect individual buying decisions with the health of the oceans and soil. The Seafood Watch Program deals with a subject that is near and dear to Chef Clark’s heart: sustainable seafood choices. Clark has been an ambassador of sustainable seafood for many years now in Vancouver and has worked hard to deconstruct seafood supply lines to ensure that the seafood he serves to guest’s night after night is sustainably harvested and of the highest quality. The Monterey Bay Aquarium recognized Clark as a vanguard of sustainable seafood in not only Vancouver but Canada, honouring his dedication and commitment to the cause.

The three day event saw celebrity chefs from 3 nations come together to create gourmet dishes, host sustainable food and wine adventures and present cooking demonstrations that featured sustainable seafood. The Sustainable Seafood Competition, on Saturday, May 20th, 2006, saw Clark walk away with top honours. Rick Bayless from Chicago - America’s foremost authority on Mexican regional cuisine and a deeply committed advocate of sustainable farming and fishing practices - presided over the Sustainable Seafood Challenge. Chefs were given a “secret” ingredient, which was Georgia Shrimp, to be used in each of the dishes they created. Four Cooking for Solutions chefs competed against each other and the clock to create to seafood dishes as Bayless offered lively commentary. The kitchen was set up “tournament-style” on the beautiful outdoor deck plaza of the Monterey Plaza Hotel & Spa. Vancouver’s own Robert Clark beat out Colby Garrelts of Bluestem in Kansas City, Douglas Sisk of the Sardine Factory of Monterey, and Melissa Kelly of Primo Restaurant in Rockland to take top honours. Clarks wining dishes were:


· Grilled Shrimp with baked Oysters, sweet corn & cilantro
· Chipotle & Adobo Marinated Grilled Shrimp with pickled daikon and papaya salsa
· Shrimp & Lobster Bisque with lobster carpaccio
· Shrimp Ceviche with orange, lime and sea salt cucumber, preserved sun gold tomatoes
· Birch Syrup glazed Sablefish, sautéed shrimp, smoked sea salt salsify, artisan bacon and braised chard

GO FISH SUMMER HOURS AND SPECIALS

This looks like a patio I need to revisit soon!

Vancouver BC…It’s warm and sunny these days at the docks of False Creek’s Fisherman’s Wharf. This nice weather means get busy at Go Fish, which will now be open 6 days a week, Tuesday – Sunday from 11:30am – 6:30pm. Stroll on down to Go Fish for Vancouver’s favourite fish and chips, fish tacos and daily fresh made soups and specials. What better way to spend a sunny afternoon than on the waterfront patio, where the Go Fish crew is there with seafood specialties fresh off the boats from False Creek Fisherman’s Wharf. This hip little joint continues to take fish & chips to a whole new level with its creative flavours and recipes. With Gordo’s very own beer batter, tarter sauce and Pacific Rim Coleslaw, fish & chips never tasted so good. But if you are looking for something new, Go Fish is currently featuring a selection of delicious specials that change daily. Try the Emperor Scallop Burger with Butter Lettuce, Lime Mayo and Crispy Onion Ring ($10), the Smoked Albacore Tuna & Avocado Salad Sandwich ($9), the Fresh Off the Boat Peel and Eat Jumbo BC Spot Prawns with Herb Garlic Butter Sauce ($10), and the BBQ Oyster Tacones with a Roasted Chili Glaze (1 for $5 / 2 for $9). Napkins are a must!

PUT AWAY THE PICNIC!

My search for the perfect patio continues. Here are Tourism Vancouver suggestions for dining in the park. (We will eagerly await the new dining options):

A recent report by the Vancouver Park Board has suggested that the city may see more formal dining options on beaches, replacing fish and chips in cardboard trays. But there's no need to wait to experience fine dining in Vancouver's parks and on the beaches - the following are a few suggestions for dining among nature.

Watermark RestaurantOpen since last summer on Kitsilano Beach, Watermark offers a casual fine dining menu, highlighting local seafood and global flavours, within spectacular modern architecture. The views of the ocean, mountains and sunset are unbeatable. www.watermarkrestaurant.ca

The Fish House in Stanley ParkSurrounded by the lush greenery of Stanley Park, The Fish House is in a beautiful heritage home boasting one of the most popular patios in the city. Not surprisingly, Chef Karen Barnaby's menu features some of Vancouver's best seafood.www.fishhousestanleypark.com

Sequoia Grill at the TeahouseSitting right on the water's edge at Stanley Park's Ferguson Point, the Sequoia Grill takes a classic Vancouver approach to food: local ingredients meet cross-cultural influences. The restaurant also boasts the city's best and longest sunset view.www.sequoiagrill.com

Seasons Hill Top BistroSitting atop the peak of Queen Elizabeth Park, one of Vancouver's highest points, Seasons features a beautiful view of downtown Vancouver. The restaurant hosted Presidents Clinton and Yeltsin for dinner during their 1993 Vancouver Summit. www.seasonshilltopbistro.com