 |
 |
 |
|
|
|
Summer Fun: Minute Maid and Bacardi Recipes |
|
|
|
|
|
|
|
|
| |
May 19th, 2012
Directly from the Minute Maid Press Release:
With summer months filled with so many reasons to celebrate, entertainers are always looking for new ways to make a gathering a memorable one. This season, put a twist on your sunny celebrations and invite your guests to escape the heat with some homemade breezy summer drinks. Whether throwing a backyard barbecue, an elegant garden party or a celebratory shower, Minute Maid has partnered with the experts at Canadian Living’s test kitchen to make summer entertaining a breeze with their signature summer recipes and get-the-party started tips.
Recipes:
“Lime in the Coconut” cocktail for the backyard barbecue bash
Take the work out of hosting by laying out all the plates, cutlery and condiments in advance. By encouraging a self-serve atmosphere, you can spend time with your guests instead of serving all night. Complete the meal offer a cool and colourful blender drink perfect for a summer’s eve.
Ingredients:
1 1/2 cups Coconut milk
1 can 250mL BACARDI® Mixers Margarita frozen concentrate (unthawed)
1 cup BACARDI® Superior white rum (optional)
4 cups Ice cubes
Directions: In blender combine coconut milk, margarita frozen concentrate and rum (optional); add ice cubes. Pulse until blended and frothy, about 1 minute.
SUMMER FUN TIP: Pour Minute Maid® Limeade frozen concentrate (thawed) into ice cube trays and freeze till frozen to make Limeade ice cubes.
Turn an afternoon tea into an outdoor garden party with Sparkling Grape Lemonade
Invite the girls over for an afternoon in the garden complete with light snacks and refreshments. For quick and creative center pieces, place flowers in something other than a traditional vase. Try floating a few fresh floral picks in a small decorative bowl filled with water. For longer stems, place in a colourful pitcher. Make your beverage part of the décor scheme with a batch of pretty purple punch.
Ingredients:
1 can 295mL Minute Maid® Grape Punch frozen concentrate, thawed (undiluted)
1 can 295mL Minute Maid® Lemonade frozen concentrate, thawed (undiluted)
3 cups Sprite® Sparkling Beverage
2 cups Water
Ice cubes or ice ring
Directions: In punch bowl or large pitcher, stir together grape punch and lemonade frozen concentrates, Sprite® and water; mix well. Fill with ice cubes or add ice ring to keep cold.
SUMMER FUN TIP: Jazz up your lemonade and use frozen grapes as ice cubes.
Celebrate the season of showers with Pretty in Pink Punch
Celebrate the mom or bride-to-be by creating a themed shower. Play on the guest of honour’s love for cooking by having all the guests bring their favourite recipe along with a kitchen utensil or cook book. If the mom is expecting a little lady, perhaps create a Pretty in Pink shower complete with handmade rosy invitations, bright table cloths and this cheery pink punch.
Ingredients:
1 can 295mL Minute Maid® Pink Lemonade frozen concentrate (unthawed)
1 can 250mL BACARDI® Mixers Strawberry Daiquiri frozen concentrate (unthawed)
1 cup BACARDI® Superior white rum (optional)
1 cup Water
4 cups Ice cubes
Directions: In blender, combine pink lemonade and daiquiri frozen concentrates, rum (optional) and water; add ice cubes. Pulse until blended and frothy, about one minute.
SUMMER FUN TIP: Float raspberries or sliced strawberries on the surface for an extra-special touch.
Frozen Facts:
Personalized punches: Don’t like your juices too sweet? Simply add more water to your
Minute Maid frozen juice or punch
Freeze for future: Frozen juices and punches can be easily stored for a long period of time so you never have to worry about being empty-handed when unexpected guests come knocking at your door
Mix and match: Try inventing your own summer recipes by mixing and matching different frozen juices and punches. With over 16 varieties to choose from, there is a juice or punch for every occasion
For more great summer entertaining recipes visit www.minutemaid.ca
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
Glowbal Group Restaurants and Chefs featured at the Eat! Vancouver Show |
|
|
|
|
|
|
|
|
| |
May 18th, 2012
Directly from the Glowbal Group Press Release:
Springing Up at The GLOWBAL COLLECTION. On the Horizon: New Hours, Glowmotions, and EAT! Vancouver
Vancouver, BC (May 18, 2012): In step with the warmer weather, The GLOWBAL COLLECTION is pleased to announce delicious news springing up in the form of new weekend and Buck-a-Shuck hours at COAST, and a GLOWBAL presence at the EAT! Vancouver Food + Cooking Festival.
The promotions or glowmotions don’t stop there! From Family Night at SOCIETY (where kids under 12 eat FREE) to belly dancers taking the stage every Saturday night at Sanafir, learn what exciting things The GLOWBAL COLLECTION is bringing to the table.
COAST
Good news for patio dwellers and seafood aficionados: Starting May 26, COAST will be opening earlier, from 3 pm onwards, Saturday and Sundays. Sweetening the pot, COAST is extending the hours of its popular Buck-a-Shuck oyster promotion as well. Now guests can enjoy a chef’s selection of fresh oysters for $1 a piece everyday from 3 pm to 5 pm!
To kick off COAST’s new Buck-a-Shuck hours, COAST is hosting a tweetup on Saturday, May 26. The social media savvy set are invited to have a seat at the Chill Bar and indulge in fresh, FREE oysters, from 3 pm to 5 pm. Please visit glowbalgroup.com/buck-a-shuck-tweetup-at-coast/ for details.
EAT! Vancouver Food + Cooking Festival
All seven GLOWBAL COLLECTION restaurants - glowbal grill, COAST, Sanafir, Italian Kitchen, Trattoria, SOCIETY, Black+Blue - are participating in ‘Bite of Vancouver’ at the annual foodie event, June 1-3.
For only $4 (or less) enjoy appetizer-sized bites from GLOWBAL’s kitchens. Dishes on the EAT! menu will include the following tasty selections:
glowbal grill steaks and satay:
Braised Short Rib Tostada - pickled cabbage, salsa verde, avocado, tomato salsa, corn tortilla
COAST:
Soup & Salad - spot prawn gazpacho & lobster roll
Sanafir:
Serrano and Pineapple Rice Cake - seared scallop, smoked duck prosciutto, pineapple gel
Italian Kitchen:
Mini Calzone - prosciutto and fior de latte
Trattoria:
Burrata Crostini - pesto, smoked pancetta, toasted pine nuts
SOCIETY:
Ultimate SOCIETY Burger - prime rib and cheese burger
Black+Blue:
Hot Rocks - Blue Ribbon beef brochettes on Himalayan salt bricks
In addition, GLOWBAL COLLECTION Corporate Chef Ryan Gauthier, SOCIETY’s Executive Chef Alfred Contiga, and Black+Blue’s Executive Chef Jason Labahn will take to the EAT! Vancouver stage for live cooking demonstrations over the course of the weekend. Check out the demos and glean culinary tips from this talented trio.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
The Hart House: Summer Event News |
|
|
|
|
|
|
|
|
| |
May 18th, 2012
Directly from the Hart House Press Release:
Hart House Announces Dates of 2012 Summer Garden Parties
May 18, 2012 (Vancouver, BC) – Hart House’s annual garden parties are one of the highlights of the summer for food and wine lovers. Each evening starts with a casual wine tasting with offerings from the featured region. Guests may purchase a bottle or two from the specially-selected wine list to pair with the al fresco dinner that follows, which is served on the estate lawn overlooking placid Deer Lake. Dinner is accompanied by live music, making it a perfect way to enjoy a summer evening with friends or share a memorable night with a romantic partner.
Wednesday, June 20, 2012 – Lobster Supper
Fresh Nova Scotia lobster is the star of the show at our first event. Live maritime music adds to the festive atmosphere. A great way to start the summer!
$ 60.00 per person, plus taxes and gratuity
Wednesday, July 11, 2012 – Italian Garden Party
Savoury Italian cuisine is paired with wines from the Old Country, and accompanied by traditional Italian music. Guests are welcome to stroll around our lawns and flower gardens, which will be at the height of their midsummer glory.
$52.00 per person, plus taxes and gratuity
Wednesday, July 25, 2012 – An Evening in Provence
Tuneful romantic ballads add to the sensory pleasure of our tribute to the Provence region of France. The menu features seafood and French-inspired cuisine made from fresh countryside ingredients.
$52.00 per person, plus taxes and gratuity
Wednesday, August 22, 2012 – Spain Fiesta
Flavourful Spanish cuisine, top-quality wines, and stirring music come together to end summer on a high note!
$52.00 per person, plus taxes and gratuity
Reservations are available by phone only at 604-298-4278
All Garden Parties start at 6 pm
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
The Whale Wins Opens Late Summer 2012 |
|
|
|
|
|
|
|
|
| |
May 18th, 2012
Directly from the Gruman and Nicholl Press Release:
The Whale Wins
CHEF RENEE ERICKSON AND PARTNERS TO OPEN NEW RESTAURANT IN THE FREMONT COLLECTIVE. PROJECT EXPECTED TO OPEN IN LATE SUMMER
(Seattle, WA) The Whale Wins is the latest restaurant from award-winning Chef Renee Erickson and partners Jeremy Price and Chad Dale - the folks behind Ballard’s acclaimed The Walrus and the Carpenter. Opening late summer, The Whale Wins will join Joule in the new Fremont Collective development, a handsome converted warehouse space designed by Graham Baba Architects and Heliotrope Architects, at
3506 Stone Way North in Fremont. The Whale Wins will serve lunch and dinner five days a week and seats 40 in its dining room, 15 at its full bar, and another 20 on its
garden patio. The website is TheWhaleWins.com.
Drawing inspiration from the cuisine of some of Erickson’s favorite places in southern Europe and northern Africa, The Whale Wins’ wood-fired, vegetable focused menu will feature the very best foods from local waters, gardens and farms prepared simply and served casually. The lively, light-filled space draws inspiration from the charm of a weathered English cottage or beautiful French farm building.
“Piles of delicious, ripe, seasonal vegetables, wood oven fired meats and fish, and pickled treats - favorites from my childhood and my travels - will be displayed in abundance and served to share in a bright, beautiful setting,” Erickson explains.
“The Whale Wins will be a warm, approachable, neighborhood restaurant - a place to enjoy great wines by the glass, draft beer, spirited cocktails and flavorful, ingredient-focused food with friends and family,” she concludes.
About the Projects of Renee Erickson:
The Walrus and the Carpenter: Housed in the gorgeously renovated Kolstrand Building in Seattle’s Ballard neighborhood, Renee opened the 65-seat oyster bar The Walrus and the Carpenter with business partners Jeremy Price and Chad Dale in the summer of 2010. Featuring a blend of casual French elegance with the casual comfort of a local pub, The Walrus and the Carpenter focuses on high quality food and drink in a lovely, intimate space. The Walrus and the Carpenter is located at 4743 Ballard Avenue NW, Seattle WA 98107. 206-395-9227. www.thewalrusbar.com. Hours are 4 p.m. to close daily.
Boat Street Café: Known for its gorgeous interior and impeccable Provencal-inspired cuisine, Renee purchased the beloved Boat Street Cafe from its original owner, Susan Kaplan, in 1998. After closing the restaurant in 2003 and reopening it in its current location in 2005, Renee and Susan added Boat Street Kitchen, which offers cooking classes, catering, lunch, brunch and private parties. Boat Street Café is located at 3131 Western Avenue #301, Seattle, WA 98121. 206-632-4602. www.boatstreetcafe.com and www.boatstreetkitchen.com. Hours are Monday through Sunday 10:30 a.m. to 2:30 p.m. for brunch and lunch and Tuesday through Saturday 5 to p.m. for dinner.
Boat Street Pickles: Launched in 2008 as a response to the amazing demand for her house-made pickles, Renee currently sells pickled figs, French plums, raisins and apricots to retail locations throughout the country. www.boatstreetpickles.com.
The Narwhal: Launching in summer 2012, The Narwahl, a 1960 Divco Dairy van turned food truck, will serve such delights as raw oysters, oyster po’ boys, trout salad and much more.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Granville Island Farmer’s Market Opens June 7th, 2012 |
|
|
|
|
|
|
|
|
| |
May 18th, 2012
Directly from the Granville Island Market Press Release:
Meet British Columbia Tastemakers as Granville Island Farmer’s Market Kicks Off June 7.
Scour the stalls for seasonal and sensational culinary treats at weekly open-air affair
Vancouver, BC (May 17, 2012): Oven mitts are off. Hoes are down. And bets are hedged for a summer of sweet and savoury delicacies, bountiful produce and bright blooms as the Farmer’s Market at Granville Island returns. Satisfying locavore appetites since 1988, starting June 7, every Thursday through October, from 9 am to 3 pm, the welcome shingle beckons a detour to Triangle Square - in the heart of the Island. Transformed into a bustling outdoor marketplace, passionate vendors offer a dizzying selection of edible goodness in step with the season.
June will showcase annual bedding plants and blossoming cut flower arrangements; fresh local fruit and produce follows through the summer months and into fall. Culinary treats available every week include a wide selection of diverse food items, from gluten-free alternative cakes to vegetarian samosas; tapenade to Parisian and Japanese macarons; artisan chocolate to apple chips, the Market offers a cornucopia of feel-good, taste-good products.
New to the Market this year is the addition of a Kid’s Activity Tent, offering children of all ages the opportunity to exercise some creative energy whether scarecrow colouring, vegetable stamping, card making or simply friend making. Also, be sure to stop by the Farmer’s Market cooking demonstrations, the last Thursday of every month.
Monthly Farmer’s Market highlights include:
June: flowers, ornamental trees, hanging baskets
July: strawberries, blueberries, raspberries, cherries, greens of every kind
August: peaches, plums, apricots, corn on the cob, even more greens!
September: apples, squash, pumpkins, still more greens!
Granville Island Public Market and The Net Loft are open until 7 pm, seven days a week. For more information about the Farmer’s Market, merchants and special events, visit granvilleisland.com.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Seattle Restaurant News |
|
|
|
|
|
|
|
|
| |
May 17th, 2012
Directly from the Gruman and Nicholl Press Release:
CHEF HOLLY SMITH ANNOUNCES “TABLE 2 FOR 2″ MULTI-COURSE CHEF’S WHIM DINNERS AT RESTAURANT’S PRIZED TABLE
TWO RESERVATION TIMES WILL BE AVAILABLE EACH SATURDAY AND SUNDAY NIGHT BEGINNING SUNDAY, JUNE 3
May 17, 2012 (Kirkland, WA) - By request, and in response to guests who repeatedly ask Holly to cook something special just for them, Cafe Juanita will launch Table 2 for 2 beginning Sunday, June 3, 2012. Four reservations will be available per week each month with only two seatings on Saturday and two on Sunday. Guests who score these special seats will be treated to a unique, multi-course culinary tasting experience crafted by Holly and Executive Sous Chef Justin Sledge. The talented culinary team will prepare individual tasting menus for the very special guests of Table 2 prized for its view of the open kitchen.
Reservations will open on the first Tuesday of each month for the upcoming month via telephone at (425) 823-1505. There are two seatings available on Saturday and Sunday evenings with the first seating at 5:30pm and the second seating at 8:45pm. A conversation about allergies and dietary restrictions will take place at the time of reservation to allow Holly to craft a unique and special tasting menu of seasonal dishes. Wine Director Dawn Smith will, upon request, work with Chef Smith to craft a beverage pairing to compliment the meal. Like the menu, Dawn’s pairings will be surprising and will elevate the overall experience. Reservations for June will open on Tuesday, May 15th with the first available reservation for Sunday, June 3. Reservations for July will open on Tuesday, June 5th. The Tasting Menu will be $135 per guest (plus tax and gratuity) with an optional beverage pairing available at $75 per guest.
ABOUT CAFE JUANITA:
Holly Smith opened Cafe Juanita in April of 2000 inspired by the cuisine of northern Italy. The restaurant is dedicated to sustainable practices, a commitment to organics and local sourcing as well as forging relationships with artisan Italian producers and winemakers. Holly is the 2008 James Beard Foundation winner for Best Chef Northwest and Cafe Juanita has been recognized by Gourmet Magazine, Robb Report, Wine Spectator, as well as multiple year nominations for Best Restaurant Service, Outstanding Chef and Outstanding Restaurant from the James Beard Foundation. In 2009 she competed on the Food Network’s “Next Iron Chef” and in 2010, Holly challenged and beat Iron Chef Cat Cora on “Iron Chef America”. The restaurant is located at 9702 NE 92nd Place, Kirkland, WA. (206) 823-1505 www.cafejuanita.com
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
June 5th, 2012: CRU Wine Selections Angelo Gaja Benefit Dinner |
|
|
|
|
|
|
|
|
| |
May 16th, 2012
Directly from the CRU Wine Selections Press Release:
Vancouver’s Leading Chefs Celebrate Angelo Gaja, one of the World’s Greatest Winemakers at Exclusive Dinner to Benefit the Canadian Cancer Society
Vancouver, BC (May 16, 2012) – CRU Wine Selections is proud to present the food and wine event of the year: Vancouver’s top chefs will be pairing courses to the iconic wines of Mr. Angelo Gaja June 5th, at the Fairmont Pacific Rim Star Sapphire Ballroom. The dinner is to showcase Vancouver’s culinary talents while celebrating the exceptional wines of Angelo Gaja, with proceeds benefiting the Canadian Cancer Society.
Internationally acknowledged as one of the world’s greatest winemakers, there is no more important name or greater ambassador in Italian wine then Angelo Gaja. Credited with revolutionizing the wine business in Piedmont and changing the image of Italian wines, Angelo Gaja balances tradition and innovation to carefully produce exceptional wines that continue to represent a legacy of quality and supremacy that has evolved over 300 years. Gaja will visit only New York and Vancouver for his last North American tour, and the city’s oenophiles and gourmands are honoured to welcome him. A true icon in Italian wine, Angelo Gaja is one of the world’s most respected producers and best known wine personalities.
The once-in-a-lifetime event is to begin with a champagne reception, where guests will be greeted by leading Vancouver wine judge Sid Cross, followed by an exclusive address by Mr. Gaja. The sumptuous meal will consist of seven courses and dessert, each prepared by one of Vancouver’s top chefs. Each course will be paired with two wines, which Mr. Gaja will speak about in turn, as the sommeliers and managers of participating top restaurants serve them.
The incredible line up of participating chefs includes:
Darren Brown, Oru, Fairmont Pacific Rim
Thomas Haas, Thomas Haas Chocolates
David Hawksworth, Hawksworth Restaurant
Frank Pabst, Blue Water Café
Adam Pegg and Lucais Syme, La Quercia
Pino Posteraro, Cioppino’s
Hidekazu Tojo, Tojo’s
Vikram Vij, Vij’s
The exclusive black tie event takes place in the Star Sapphire Ballroom at the Fairmont Pacific Rim Tuesday June 5th, 2012 from 5:00pm to 11:00pm. Sponsored by the Dilawri Group, space is limited to 100 guests. Tickets are $1000 per person (plus tax) with tables of 14 people available, and proceeds will go to the Canadian Cancer Society. Tickets include: Reception, GAJA presentation, 7 course meal with 14 wine pairings, and Mr. Gaja will join each table for one course. To purchase tickets, please contact Jeanette Horwood T: 778-882-7654 E: jeanettehorwood@shaw.ca
CRU Wine Selections
CRU Wine Selections was established in 2005 by two long time professional friends and colleagues, James Johnson and Nick Kosick. The founding vision at CRU was to work with some of the world’s most exclusive wineries, bringing Western Canada a dedicated selection of wines from over 40 elite producers, with special focus on the wines of Italy. CRU is incredibly proud to partner with the Dilawri Group, the Fairmont Pacific Rim and Vancouver’s greatest Chefs to bring you this historic night in Vancouver dining with a living legend, Mr. Angelo Gaja.
www.cruwineselections.com
Canadian Cancer Society
The Canadian Cancer Society is committed to eradicating cancer and improving the lives of people with and beyond cancer. It has more impact against more cancers in more communities than any other cancer charity. The impact comes from leading cancer prevention initiatives, funding outstanding cancer research and delivering trusted information and compassionate support.
www.cancer.ca
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
The Kitchen Party and Watermark Beach Resort News |
|
|
|
|
|
|
|
|
| |
May 16th, 2012
Directly from The Kitchen Party Press Release:
The Best Kitchen Party in Vancouver Returns
OLIVER, BC… Oliver Osoyoos Wine Country brings The Kitchen Party back to Vancouver this June 7th. Trail Appliances, Vancouver’s premier kitchen showroom, is host to this year’s event, which features 12 of Vancouver’s top restaurants paired with the 24 wineries of Oliver Osoyoos Wine Country. Tickets for this grazing style party are just $75.00 and can be purchased on-line at http://kitchenparty.eventbrite.ca.
The Kitchen Party began in Vancouver in 2008 and has sold out each year – after all – we all know the best parties end up the kitchen. This year, Trail Appliances, located at 2876 Rupert Street (at Grandview Highway) features 11 incredible showroom kitchen, each with a well known Vancouver chef and 2 Oliver Osoyoos Wine Country members. (Please see attached list) This is an opportunity to taste new releases from Canada’s most sought after wines, sample canapés from celebrity chefs and bid on an outstanding wine cellar; 48 wines lovingly housed in a top of the line Viking Wine Cellar featuring 2 temperature zones, a value of over $5000. Don’t miss out on this and vacation packages to Oliver Osoyoos Wine Country
About Trail Appliances: As a family owned and operated business since 1974, Trail Appliances is one of the leading independent appliance retailers in Western Canada with 13 stores in BritishColumbia and Alberta. Trail offers Canada’s largest appliance selection creating a complete shopping experience for every need – single family homes, apartments, condos, and town homes.
About Oliver Osoyoos Wine Country: Oliver Osoyoos Wine Country is bordered by McIntyre Bluff to the north and the USA border to the south. Its major growing areas lie on three benches: the Golden Mile, the Black Sage and the Osoyoos Lake benches. Still a very rural area, this part of the valley is dedicated to agriculture of all kinds; however the diversity of soils amd microclimates here create premier land for many grape varieties. The unifying character that makes this possible is our desert climate, which is common to all wineries. Oliver is home to The Wine Capital of Canada while Osoyoos boasts Canada’s “Warmest Welcome”.
The Kitchen Party Takes place Thursday, June 7th at Trail Appliances located at 2876 Rupert Street (at Grandview Highway). Tickets can be purchased on-line, http://kitchenparty.eventbrite.ca . The Kitchen Party is sponsored by Trail Appliances and Viking.
Directly from the Watermark Beach Resort Press Release:
Watermark Beach Resort Welcomes New Executive Chef Jonas Stadtländer
May 15, 2012 (Vancouver, BC) – The Watermark Beach Resort is pleased to announce that Jonas Stadtländer has accepted the role of Executive Chef for the Resort. Chef Stadtländer will be at the helm of the Wine Bar & Patio, as well as and the Resort’s conference and banquet space, which hosts both conferences and weddings. Jonas brings a combination of passion and experience to his new role leading the culinary team at the world-class Osoyoos resort.
In recent years, Jonas has acquired a wealth of experience working a variety of roles at top restaurants in Japan, Germany, Australia, and Canada. His time at Germany’s Wielandshöhe restaurant and L’Atelier de Joël Robuchon in Tokyo gave him an appreciation for varied culinary and cultural traditions.
He got his start here at home in Canada: he was born and raised in Toronto, and grew up with an insider’s view of the restaurant business. His father is well-known chef Michael Stadtländer, and his family operates a mixed farm in rural Ontario that embodies the field-to-table approach to cuisine.
Jonas is excited about his new position at the Watermark, saying that “cooking in the South Okanagan is a dream for a chef” because of the region’s amazing abundance of premium ingredients, including outstanding fruit and vegetables, quality meats, artisan cheeses, and world-class wines.
To make your reservations at the Watermark Wine Bar & Patio, call 250-495-5500 or 1-888-755-3480 www.WatermarkBeachResort.com.
|
|
|
|
|
|
|
|
|
|
|
|
