SHIFT CHANGE AT SALT

Salt Tasting Room in Gastown is saying goodbye to general manager
Chris Stearns, who has completed his six-month contract with the
restaurant.
Stearns was an integral part of Salt's development, and was
responsible for guiding the restaurant through it's opening,
designing Salt's innovative wine program, and assembling a "dream
team" staff, including Jay Jones (ex-West and Nu, who will assume
general manager duties), and Kurtis Kolt (ex-Aurora Bistro, who will
step into the assistant manager role). Stearns's hard work and talent
have given Salt the edge that helped it win Where Magazine's "Best
New Restaurant 2006".
"It's been a great experience, and a great challenge, to help build
something like Salt from the ground up," says Stearns. "I hope this
little room is the shape of things to come in Vancouver dining -- we
need more small rooms with big personalities."
Stearns will turn his attention full-time to his work as a writer and
photographer. His photos can be seen in the upcoming "Menus from an
Orchard Table" by chef Heidi Noble, due Spring 2007 from Whitecap Books.
Salt will build on its success when it opens the "Salt Cellar," a 44
seat cheese and charcuterie cave in Salt's basement in early 2007.
The restaurant recently opened for weekend lunches.
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SALT TASTING ROOM in Vancouver's Gastown serves great cheese,
charcuteire, and wine 7 days a week. Hours: Monday to Thursday 4:30pm
till midnight, Friday to Sunday noon to midnight. For more
information, please call (604) 633-1912 or visit
http://www.blogger.com/www.salttastingroom.com.

Four Wineries Raise Funds for the BC/Yukon Chapter of the Canadian Breast Cancer

For the second year, Goundrey, Hogue, Kumala and R.H. Phillips wineries are joining forces to help generate awareness about breast cancer and raise funds for breast cancer research and education. During the Think Pink – Making a Difference promotion in the month of November, $1.00 from every bottle of Goundrey, Hogue, Kumala and R.H. Phillips wine sold in British Columbia will be donated to the BC Chapter of the Canadian

Four special wines will be featured on display at select BC Liquor Stores during November: Goundrey Unwooded Chardonnay 2005 ($12.99 CSPC # 60889), Hogue Pinot Grigio 2004 ($12.79 CSPC # 624486), Kumala Cabernet Sauvignon Shiraz 2005 ($9.69 CSPC# 606657) and R.H. Phillips Shiraz 2002 ($12.99 CSPC# 576272).

The public are invited to the 39th and Cambie Signature Liquor Store on Sunday November 5th from 1:00pm to 3:00pm to learn more from a Canadian Breast Cancer Foundation representative, and to sample a free taste of the four feature wines.

Joe Fortes moves annual fundraiser to Terminal City Club

Slurp & Swirl and sets a goal of $30,000 for Arthritis Research

Vancouver, November 15, 2006—Get ready to see competitive oyster shuckers from Seattle, Toronto and Vancouver battle it out at Joe Fortes annual Slurp & Swirl wine tasting and oyster shucking competition in support of arthritis research, on November 15. This year, the annual fundraising event moves to the Terminal City Club to allow for more guests and more funds to be raised.

“This will be one of the biggest and best Slurp & Swirl events yet, as we plan to significantly exceed monies raised in years past for the Arthritis Research Centre of Canada,” says Darren Gates, Managing Partner at Joe Fortes Seafood & Chop House.

Look for oyster shuckers from Anthony’s Oyster House in Seattle, Rodney’s Oyster Bar in Toronto and the Canadian champion from P.E.I. who will compete against Joe Fortes own winning team for the chance to win the coveted ‘Shuck-King’ belt. Judges for this year’s event are esteemed local media personalities including food and wine critics Jurgen Gothe, Murray Bancroft and Jamie Maw, as well as news anchor Coleen Christie.

“We’re expecting the competition to be fierce with the level of oyster shuckers we’re bringing in for this year’s event,” explains Kanke. “We know they are all very excited about donning the belt and plan to put on a good show.”

During the competition, guests will enjoy award winning wines from around the world and our own Okanagan Valley, while sampling fresh-shucked oysters and delicious food stations throughout the grand facility. Guests also have the opportunity to win a $10,000 luxury spa custom built for this fundraiser by event co-sponsor Coast Spas. A silent auction with large format wines and a selection of other prizes will raise funds throughout the event. Vancouver Magazine hosts the VIP Lounge where our most generous guests and sponsors have exclusive access to a martini bar, their own personal oyster shucker, passed canapés, and the view of Vancouver’s harbour. DJ Just Paul will provide the all the atmosphere you need!

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About Slurp & Swirl
Slurp & Swirl is an annual wine tasting and oyster appreciation event featuring the Western Canadian Oyster Shucking Championship in support of the Arthritis Research Centre of Canada. The charity event takes place on November 15 from 6:00 p.m. to 10:00 p.m. at The Terminal City Club – a new location that will accommodate more wineries and more guests. As such, management plans to raise some $30,000, an increase of $10,000 over 2005.

About Joe Fortes Seafood & Chop House
Joe Fortes Seafood & Chop House is a classic American style dining experience located in the heart of downtown Vancouver. Our dedicated hospitality team has been offering guests more since 1985. No matter the occasion, Joe Fortes promises unsurpassed personal attention, inventive menus and a unique dining experience.

Media contact: Tara Parker-Francis, 604.729.1020,tara@joefortes.ca, or Nessa van Bergen, Event Coordinator, 604.377.1742, slurpnswirl@joefortes.ca or visit http://www.joefortes.ca/. High resolution photos available upon request. Oyster shuckers available for appearances.

Senova Restaurant’s Premeiro Anniversary

Vancouver, BC…. November 2, 2005 marked the day Senova Restaurant opened its doors to embrace the ‘new neighbourhood’ Portuguese style. Located just outside the downtown sprawl of Vancouver at 1864 West 57th Avenue, this Iberian Peninsula influenced establishment commemorates its 1st year anniversary with a fabulous travel opportunity. From October 23rd to November 1st your evening reservation grants entry to win an intimate getaway for two. During these ten days, every time you join Senova for dinner drop a business card or fill in an entry to win a very unique travel experience. Your getaway starts with a flight to Toronto, taking you to dine at Chiado (www.chiadorestaurant.ca), then off to Montreal with reservations at Café Ferreira (www.ferreiracafe.com); both restaurants the epitome of contemporary Portuguese cuisine in Eastern Canada. Wednesday, November 2nd the winner will be announced during an extravagant celebratory dinner paired entirely with port (see menu below). For more information or to make your reservation please call (604) 266-8643. ( I will add accommodation info upon confirmation)

Manuel Ferreira, owner of Le Gavroche restaurant located downtown; has 20 years under his belt crafting unaffectedly French cuisine. Ferreira switched hats one year ago to embrace his other culturally rooted passion – all which is southern Mediterranean. Senova’s menu includes touches of Southern France but is largely influenced by the cuisine of the Iberian Peninsula. There is a tremendous amount of regional flare with offerings from the land and the sea. Featured items include whole roast suckling pig, sardines and salt cod; traditional cuisine with a contemporary distinction.

The warmth and hospitality of his homeland combined with a neighbourhood atmosphere of 57th street ‘boulevard’ offers residents from near and afar an opportunity for their senses to travel and enjoy food, wine and an ambience of countries rich in cultural cuisine. Senova Restaurant has a trademarked style that is straightforward; boldly flavoured seasonal menus combined with the largest selection of imported wines and products. Come sit at the bar and become a spectator of the kitchen action. When you are done your evening enter for a chance to win a Portuguese weekend getaway for two.

Senova open for lunch Monday to Friday from 11:30 am, dinner seven nights a week from 5:30pm to 10pm. To book your reservations or for inquiries please call Senova Restaurant at (604) 266-8643.

The Edible Bride

Pastry chef Valentyn Shtefano and his bride Viktoriya show off her wedding gown, which Shtefano fashioned from 1,500 cream puffs and caramel.

Salt open for lunch - I'm there!

LUNCH
Daily Soup $ 6
Shaved Fennel Salad with Parmiggiano Reggiano$7
Smoked Pork Chops by J, N & Z Deli Served cold, with fruit chutney $ 9
Foie Gras Parfait with white truffle butter, by Chef Andrey Durbach of Parkside $15
SANDWICHES
served with a small green salad and small daily soup
Grilled Cheese Sandwich - double cream brie and Comté with tomatoes and Guinness grainy mustard, on Terra $ 12
Toasted Sandwich - smoked belly bacon and Manchego with roasted peppers and smoked paprika mayo, on Terra bread $12
CHEESE & MEAT
Tasting Plate choose 3 cheeses or meats from the chalkboard, then pick 3 condiments to go with them $15
DESSERTS
Vedette - oursignature layered parfait changes often, check the chalkboard
Valrhona Chocolate Tart with salted caramel & walnuts

Monk's and the Canucks

OK - I don't even like hockey (shhhh!) but this sounds like a sweet deal:

Dinner & Game Valet Parking Packages On Sale Now
3 Course Dinner, Shuttle Service, Great Game Seats, Taxes & Gratuities ONLY $125 Per Person Call 604-877-1351
All games before Dec. 27, 2006 are available! www.monkmcqueens.com

Arrive to Monk McQueens for your 5pm Dinner reservations. Valet Parking is included in your package. Enjoy a 3 course choice menu. 6:30 shuttle service begins to GM Place. Enjoy fantastic seats and watch the Vancouver Canucks verses your favorite visiting teams. After the game, the Monks Shuttle will return you to Monk McQueens quickly to collect your car from the Valet. The Menu Your choice:
Monks Seafood Chowder or Traditional Caesar Salad or Monks Wild Green Saladwith a sour cherry vinaigrette
Salmon Wellington golden puff pastry & mushroom duxelle served on braised spinach with a lemon tarragon cream or Braised Lamb Osso buco buttermilk mash potatoes, plum tomatoes, black olives, chianti demi or Indian Butter Chicken fresh peas & cumin rice, mango salsa crisp pappadam & mint chutney or Jumbo Ravioli Stack ricotta & spinach stuffed ravioli, fresh basil & tomato rose, grilled portabellini mushrooms
Finally... Crème Brulèe Cheese Cake
Vancouver Canuck Home Game Schedule Sunday, September 24, 2006 Anaheim 5:00 Tuesday, September 26, 2006 San Jose 7:00 Friday, September 29, 2006 Calgary 7:00 Saturday, September 30, 2006 Edmonton 7:00 Friday, October 13, 2006 San Jose 7:00 Monday, October 16, 2006 Edmonton 7:00 Friday, October 27, 2006 Washington 7:00 Tuesday, October 31, 2006 Nashville 7:00 Monday, November 06, 2006 Dallas 7:00 Thursday, November 09, 2006 Anaheim 7:00 Saturday, November 11, 2006 Calgary 7:00 Tuesday, November 14, 2006 Detroit 7:00 Friday, November 17, 2006 St. Louis 7:00 Sunday, November 19, 2006 Chicago 7:00 Tuesday, November 28, 2006 Columbus 7:00 Thursday, November 30, 2006 Anaheim 7:00 Saturday, December 02, 2006 Colorado 7:00 Monday, December 04, 2006 Edmonton 7:00 Friday, December 08, 2006 Carolina 7:00 Tuesday, December 12, 2006 Phoenix 7:00 Thursday, December 14, 2006 Calgary 7:00 Saturday, December 16, 2006 Minnesota 7:00 Wednesday, December 27, 2006 Calgary 7:00 All packages are sold in pairs, no singles please. Quantity of available tickets are limited, please order your Dinner & Game Package today Monks Hockey Hotline 604-877-1351

Province's Got Game

(Vancouver, BC) – Peter Mayle fans will recall his tales of the redoubtable Monsieur Dufour and his escapades hunting sangliers (wild boar) in November. Late fall is hunting season in Provence, not just for game but also for other tasty treasures such as the wild mushrooms that mysteriously appear at that time of year. It’s a time of celebration of the earth’s bounty before the coming of the harsh Mistral winds signalling winter’s onslaught.
You don’t have to travel half way across the world to indulge in such sensual pleasures. For the month of November Vancouver’s own corner of Provence, Provence Marinaside, will be featuring a traditional game menu with a three-course prix fixe priced at $40 per person.
Start you meal with a selection from Provence Marinaside’s famed Antipasti case or revel in the comfort of Wild Mushroom Soup drizzled with truffle oil or pique your appetite with a Warm Spinach Salad accompanied by wild boar bacon.
For mains, there is a choice of three selections – all traditionally French as interpreted by Chef Quaglia.
Roasted Breast of Pheasant au Jus is accompanied by cranberry compote, the last of the season’s green beans and a celeriac confit. If game birds done to perfection aren’t your idea of heaven, then the classic Wild Boar Stew with red wine and winter vegetables might just do the trick. Rich, meaty and tasting of the terroir, no self-respecting Provençal native will pass up the opportunity to savour this traditional favourite.
The third choice is Seared Venison Escalopes with red wine and peppercorn demi-glace, new potatoes and peppers ragoût. There is nothing more gibier (game) than venison. Monsieur Dufour would be impressed by such a dish!
Finish your repas with a dessert selected form Marinaside’s regular menu and et voilà instant contentment. You enjoy all the benefits of being a chasseur without having to tromp through the countryside in the cold and wet. All you have to hunt for is the parking space. At $40 per person, a very good deal n’est-ce pas?
Provence Marinaside is located at 1177 Marinaside Crescent in Yaletown at the foot of Davie Street. Reservations are recommended by calling 604.681.4144 or can be made on-line at www.provencevancouver.com