Food & Wine Events – June, 2011
3rd Annual Osoyoos Celebrity Wine Festival
Meaney in Osoyoos as Festival Attracts Stars and Olympiads
Event showcases award-winning wines and culinary experiences of the Southern Okanagan
Colm Meaney, from The Commitments, Star Trek and new AMC TV series, Hell on Wheels is the latest Hollywood celebrity confirmed to attend the 3rd Annual Osoyoos Celebrity Wine Festival. OCWF runs June 9 – 12 in Osoyoos and features the only wine film festival,The Vinos, a Wine Auction and Beach Party for the United Way and the Nota Bene release party at Black Hills Winery. OCWF is a festival of food and wine pairing events.
Celebrities now attending the star studded festival include Jesse Kovacs of hit ABC TV show, The Bachelor Pad and brother Jacob; Lorne Cardinal from CBC TV’s Corner Gas; emmy award-winning producer Chad Oakes, singer/songwriters Aaron Pritchart and Rosette Luve, and Catriona LeMay Doan, Olympic Gold Medal speed skater; Kristi Richards, Olympic freestyle skier, Kelsey Serwa, Olympic freestyle skier and reigning FIS World Champion, Davey Barr, member of Canadian Olympic ski cross team.
Juno award-winning, country music star and actor from CBC TV’s Heartland, George Canyon will play an acoustic set at the Celebrity Wine Auction and Beach Party at the Walnut Beach Resort on June 10. Filmmakers will tell the story of BC Wines and compete for a coveted Vino. Submissions for “The Vinos”, an amateur wine film contest will have their World Premiere in Osoyoos during an awards ceremony and wrap party on June 11, 2011 at the Watermark Beach Resort. Erin Cebula of ET Canada and Jesse and Jacob Kovacs of hit ABC TV show The Bachelor Pad and The Bachelorette, will be celebrity judges for the film festival along with his brother Jacob.
Participating wineries from the South Okanagan include, Inniskillin, Jackson Triggs, See Ya Later Ranch, Sumac Ridge, Nk’Mip, Seven Stones, Thornhaven, Moon Curser, Le Vieux Pin, Summerhill Pyramid Winery, Castoro de Oro, Black Hills Winery Dunham Froese, Desert Hills and Aces.
Calendar for Osoyoos Celebrity Wine Festival
Thursday, June 9, 8:00 pm at Spirit Ridge Resort
Sunset Sabre Soiree – Celebrities and winemakers will sabre off wine bottles while guests taste the finest sparkling wines from the region. Tickets $49
Friday, June 10, 2:00 pm WatermarkBeachResort
Judgement in Osoyoos:The international Wine Showdown – See what happens during a blind tasting when the top B.C. Syrah wines go head-to-head with the best wines from around the world. Hosted by local wine personalities. Tickets $49.
Friday, June 10, 6:00-11:00 pm at Walnut Beach Resort
Celebrity Wine Auction & Beach Party – exceptional silent auction of hard-to-find B.C. wines. Guests taste an array of South Okanagan wines with appetizers from local restaurants and ends with a lively Beach Party and BBQ. Tickets $129.
Saturday, June 11, 12 noon to 3pm at Black Hills Estate Winery
The Nota Bene Release Party – Enjoy an afternoon lunch visiting numerous food and wine pairing stations located throughout a beautiful vineyard and winery setting. Tickets $149.
Saturday June 11, 6:00pm to 11:00 pm, Watermark Beach Resort
The Vinos – Wine Film Festival & Wrap Party – a lively, laugh-filled evening that feels like a spoof of an Oscars party. After seeing the top 24 finalists, a panel of celebrity judges will present the cash prizes for the top three submissions. After that, the open wine bars open up and a live band plays. Tickets $99
Sunday June 12, 8:00pm
The Art of Wine – a relaxing experience wandering through a special gallery exhibition of regional paintings, photography and other art forms that worship regional wine. Admission is free.
About Osoyoos Celebrity Wine Festival
The Osoyoos Celebrity Wine Festival takes place from June 9 to 12, 2011. OCWF is a festival of food and wine pairing events where participants rub shoulders with film and television A-listers while enjoying the region’s best cuisine and wine. The festival is a joint venture between Destination Osoyoos, presenting sponsor, Black Hills Estate Winery, e=mc2 Event Management and hotel sponsors Walnut Beach Resort, Spirit Ridge Resort, and Watermark Beach Resort. www.osoyooscelebritywinefestival.com
Vancouverto host annual gathering of Canadian chefs
National Chefs Conference, CCFCC 2011, June 10 – 16, 2011
More than 500 Canadian, American and world chefs will gather for the 48th annual National Chefs Conference, June 10 – 16, 2011 inVancouver. Hosted by the Canadian Culinary Federation Culinaire Canadienne (CCFCC) and the BC Chefs’ Association, the conference offers chefs, culinarians, junior chefs and guests the opportunity to learn from industry leaders, watch and learn from culinary challenges, and taste the best of British Columbia and Canadian cuisine. This conference comes toVancouver once every ten years.
“The National Chefs Conference is a unique gathering ofCanada’s culinary community. It brings together established chefs and the stars of tomorrow to test their skills, share ideas, and explore new culinary trends. Chefs speak through their food, and this conference will be an amazing conversation” says conference director Dawn Donahue. Conference events and agenda:
- CCFCC National Chefs Challenge, June 10, 2 – 9 pm,
- World Association of Chefs’ Society(WACS) Chefs Challenge, June 11, 11am – 9 pm
- Hans Bueschkens Junior Culinary Challenge(WACS), June 12, 11 am – 5 pm
- Canadian National Junior Chefs (CCFCC) Challenge, June 15, 7 am – 2 pm
- Ice Carving Competition, June 12, 12 – 4 pm
Tastes of CCFCC Canada, Welcome Reception www.tastesccfcc.eventbrite.com
June 12, 5 – 10 pm, Renaissance Vancouver Hotel Harbourside
This welcome reception features 15 food and beverage stations where junior chefs and their mentors create an unforgettable taste of their province. Each station represents regional cuisine, and is paired with a Canadian beverage. Opening with the Komo Gway Dancers, an XFour Martini Station, and the BC Chefs’ Association Awards.
Aboriginal Potlatch Supper www.potlatchsupper.eventbrite.com
June 13, 6 – 10 pm, VancouverCommunity College
Hosted byVancouverCommunity College and the VCC Aboriginal Culinary class, this amazing dinner features indigenous products, traditional recipes, and a mix of modern and traditional cooking methods. Nine traditional menu items; each station has a choice of two beverage pairings.
Tastes of Halifax, Nova Scotia Breakfast www.tastenovascotia.eventbrite.com
June 14, 7:00 – 9:00 am, Renaissance Vancouver Hotel Harbourside
The host city for CCFCC 2012 brings tastes from Eastern Canada. Halifax, proud to host CCFCC 2012 are flying in Nova Scotia lobster, and creating a true Nova Scotia breakfast. Attendees will be rewarded for attending this delicious breakfast with a complimentary entry for an “all expenses” paid trip to CCFCC 2012 – flights, accommodations, and full conference package – for two!
Dragon Feast of the Century, www.dragonfeast.eventbrite.com
June 14, 12:30 to 3:00 pm, Rain Flower Seafood Restaurant, Richmond, B.C.
Fifteen award winning chefs showcase Chinese visual and culinary arts, creating this six course luncheon with fresh seafood, including crab and lobster, Fraser Valley Duck Breasts, Arctic Charr, AAA Tenderloin Beef and fresh local Asian greens.
PRESIDENTS BALL, www.presidentsball.eventbrite.com
June 15, 5:30 to 10:30 pm, Renaissance Vancouver Hotel Harbourside
The final gala and awards presentation. Winner of all five competitions and challenges will be introduced and recognized. Culinary Team Canada, led by Chef Simon Smotkowicz, creates the multi course dinner, featuring the best of Culinary Team Canada chefs, using the finest of products.
More information can be found on the conference website at www.ccfcc2011.ca
Event tickets available to the public at www.ccfcc.eventbrite.com
Yew Restaurant & Bar
Pastry Chef Bruno Feldeisen introduces the Anti-Griddle Machine, offering a new twist on a sweet touch.
The Anti-Griddle Machine – winner of the Food Network’s award for Tasty Technology has arrived and Pastry Chef Bruno is ready to dig into this new machinery. A traditional cook-top with a twist; the Anti-Griddle freezes sauces and purées in -30 immediately! Chef Bruno is exploring the magic and endless opportunities with the new Anti-Griddle machine. Inspired by Chef Achatz inChicago, this unique piece of equipment opens a new dimension into the kitchen, offering textures with stable, crunchy surfaces and cool, creamy centers.
First on the list – Mango Lime Lollipops
2 cups fresh mango purée
1/2 cup water
1/2 cup sugar
2 tbsp freshly squeezed lime juice
1 tsp freshly grated lime zest
To make a syrup, put the sugar and water in a small sauce pan and bring to a boil.
Let cool at room temperature.
Place the mango purée in a bowl, then whisk in the cold syrup, lime juice and zest.
Spoon a tablespoon of mix on the Anti Griddle and place a lollipop stick.
Flip the lollipop with a small spatula.
Spot Prawns, Asparagus and Strawberries
This month Chef Grant MacDonald is featuring Spot Prawns, Asparagus and Strawberries. Known for their sweet and delicate flavour, these favourites of the sea are only available for 80 days of the year. Chef Grant has created an incredible array of dishes featuring our special treat only available for a limited time.
$35 Plus Applicable Taxes
Spot Prawns, Asparagus and Strawberries Menu
Spot Prawn Ceviche, Green Strawberries, Meyer Lemon, Shaved Asparagus
Grilled Spot Prawns, Spicy Aioli, Grilled Lemon & Asparagus
Roasted Halibut, Sweet Peas, Morels, Spot Prawns, Roasted Cauliflower
Crispy Pork Belly, Ragout of Spot Prawn & Fingerling Potato, Grilled Asparagus, Little Gem Tomatoes
Pistachio Semi Freddo, Almond Crumble, Milk Foam, Strawberry Tarragon Compote
For reservation or further info: www.yewrestaurant.com
Go Canucks “To Go” at Refuel
Refuel Restaurant Bar Introduces Stanley Cup Take Out Deals
Fans of Refuel and the Vancouver Canucks are encouraged to sit back in the comfort of their home and cheer, “Go Canucks Go!” while enjoying their favorite Refuel dishes. Refuel Restaurant & Bar has always offered a wide range of take out options and in honour of the Vancouver Canucks making it to the Stanley Cup final, the options just got better. The Refuel burger and buttermilk fried chicken (previously only available on Fridays) are both available to go on game nights and will come with a complimentary can of soda. The dry-aged beef burger is ground fresh daily and recommended medium rare, topped with mayonnaise, aged cheddar, house-cured bacon on a fresh baked bap and served withKennebec fries. The buttermilk fired chicken is made with Polderside Farms Red Bro heritage breed chicken, marinated in buttermilk, cooked sous-vide, breaded, fried and served with coleslaw, a jalapeno biscuit and gravy.
Go Canucks “To Go” Details:
Buttermilk Fried Chicken
$18 – 3 pieces of Polderside chicken, coleslaw, biscuit, gravy & soda
Dry-Aged Beef Burger
$15.50 – aged cheddar, house-cured bacon,Kennebecfries & soda
Customers are encouraged to call ahead to avoid a wait. 604 288 7905
Canucks Fan Incentive:
Mention the Canucks or show up in a Canucks Jersey and receive 10% off your order. For more information please call 604.288.7905, or visit: www.refuelrestaurant.com
include() is crafting the world’s most social wine
Artisan Food and Beverage Group Inc. and Artistech Newmedia are excited to announce the launch of include() wine, the world’s most social wine. Made with passion and aimed squarely at web-savvy wine lovers, the branding of include() wine is being developed through a sharp, smart interactive online campaign. The campaign asks Twitter users and Facebook friends to complete the phrases “Wine goes best with” and “Include wine when”. The favourite responses are gathered into the label design that’s a contemporary and playful take on the role that social media play in our lives.
The first include() wine release is set for this May. It will be a Merlot Rosé made from premium grapes from the Black Sage Bench near Oliver, BC. After visiting the vineyard, winemaker Mark Simpson was impressed with the quality of the fruit and decided to turn it into a robust Rose, a serious food wine inspired by a trip to Southern France The wine was made at the Alto Wine Group in Okanagan Falls, with guidance and encouragement from consulting winemaker Tom DiBello and winery owner Alan Dickinson.
The include() story will continues this fall with the release of its first red, an authentic Bordeaux-style red wine made with a blend of the finest Merlot, Cabernet Sauvignon, Malbec, Petite Verdot, and Cabernet Franc grapes to be found in BC. The team is especially excited about this release: the inaugural include() wine red will be one to remember! In preparation, Mark has been doing lots of barrel work and trial blends with Tom and Alan through the winter and the raw materials are very, very delicious. Tasting events will be held in Vancouver and Kelowna this spring.
include() wine is essentially a “business card on a bottle” for a marriage of great design, social media and winemaking for both joint venture partners. The is the first in a series of wines being launched by 10-time World Championship medal winning Brewmaster and winemaker Mark Simpson and Artistech Newmedia, a innovative Kelowna-based creative digital agency.
For more information on include() wine, visit www.includewine.com or www.facebook.com/inclwine.
Introducing Campagnolo ROMA
Robert Belcham and Tom Doughty Announce Their Newest Restaurant Venture
Restaurateurs Tom Doughty and Robert Belcham are proud to announce Campagnolo Roma, the newest addition to their restaurant family. Campagnolo Roma is open 5pm – 10pm Wednesday through Sunday and is located at 2297 East Hastings St. in the up and coming neighbourhood of Hastings-Sunrise. “This neighbourhood is incredibly rich in food culture with ethnic restaurants, butchers, grocers, delis and Italian markets,” says Doughty,”we feel privileged to join the diverse community.”
Like its sibling, award-wining Campagnolo Restaurant, Campagnolo Roma will focus on the cuisine of a specific region of Italy. As its name indicates, Campagnolo Roma will serve dishes inspired by the food of Rome. Based on seasonal ingredients, prepared in a simple way, Roman cuisine mirrors the philosophy already inherent in all of Doughty’s and Belcham’s restaurants.
At the kitchen helm is Chef de Cuisine, Ted Anderson who has created a condensed menu of Roman staples, complimented by an ever changing features board, showcasing local and seasonal ingredients. Quality, value and flavour drive the cocktail and wine program. Tom Doughty has chosen three classic Italian cocktails and a small, yet comprehensive Italian wine list with by the glass, ½ litre and bottle options to compliment Chef Ted’s menu.
Once again the Bricault Design team (Marc Bricault, Rebecca Bayer and Paul Crowley) has been brought in to create the atmosphere and branding for the restaurant. The logo is derived from the train station schedule boards once predominant inItaly. The room is an intimate 1200 square feet and is adorned with the familiar & eclectic, including damask wallpaper, a touch of lace, wood paneling and a few of Nona’s lampshades.
About Campagnolo ROMA: Campagnolo Roma serves dishes inspired by Roman Cuisine in the heart of the Italian district of Hastings Sunrise. Located at 2297 East Hastings St., Vancouver B.C., Roma is open from 5pm – 10pm, Wednesday to Sunday (closed Monday and Tuesday) and is a walk-in only restaurant. For complete menus and more information call 604 569 0456, email firstname.lastname@example.org or visit www.campagnoloroma.com
Celebrate Father’s Day with The GLOWBAL COLLECTION
On June 19, give Dad a great night out at one of six deliciously different dining destinations. The Glowbal Collection and its roster of restaurants – glowbal steaks & satay, COAST, Sanafir, Italian Kitchen, Trattoria, and SOCIETY – has created the perfect recipe for Father’s Day. Reserve a spot for dinner and be privy to a variety of father-friendly promotions. From beer-on-tap to meatball-eating contests, ‘Die Hard’ on the big screen to displays of putting green prowess, The Glowbal Collection has just what it takes to impress your Papa. Who’s your Daddy?
If Dad enjoys pairing big, bold red wine with an even bigger steak, he will be tickled pink – or medium to well done – with glowbal’s offering of a complimentary 3.5 lb Tomahawk Steak (valued at $125) with the purchase of any bottle of wine over $200. For more details, visit: glowbalgrill.com/
Wine and dine Dad at COAST on Father’s Day weekend, June 16-19. Father ‘nose’ best with selections from a unique Cabernet menu, or trawl the offerings of a beautifully prepared surf and turf platter. Enter to win a Chef’s Tasting Dinner for two by simply filling out a comment card. For more details, visit: www.coastrestaurant.ca
Treat Dad to an exotic night out at Sanafir with a special ‘Flavours of the Silk Route’ menu and mesmerizing belly dancers. Keep the kasbah rocking by entering Dad into the draw for a Moroccan party for 10. For more details, visit: www.sanafir.ca/index.html/
Celebrate Father’s Day weekend with the whole famiglia and enjoy brunch or dinner at Italian Kitchen, June 16-19. Sample the superb scotch menu alongside heaping platters perfect for sharing. For more details, visit: www.theitaliankitchen.ca
Head to Kitsilano for Italian comfort food in relaxed environs at Trattoria. At 4pm on Father’s Day, Dad’s skills will be put to the test during a Kobemeatball eating contest. Prizes will be given to the Dad who can eat the most meatballs. For more details, visit: www.trattoriakitchen.ca
SOCIETY will feature all of Dad’s favourites… draft beer, an all-you-can-eat BBQ, and Bruce Willis’ starring-vehicle ‘Die Hard’ on the big screen. Plus — prizes will be given to the Dads who showcase their talents on SOCIETY’s putting green. For more details, visit: www.society-grg.ca