Spring Tables

Cache` Bistro & Lounge

To make their first Spring season in Yaletown a special one, the newest French Bistro on Hamilton Street welcomes the warming sun by hosting a “Celebrate Spring” Wine pairing dinner on Wednesday, April 3. This $85 all inclusive 5-course dinner starts with a cocktail reception, followed by new vogue French dishes created by Chef Alex. An evening of food, wine and delicious conversations promise to swing everybody’s mood right into spring. For party of 6 or more, the price tag is $80pp. For detail information and check out the menu, or to book your table, go to their website.

1269   Hamilton Street, Vancouver. 604- 558-1269   http://www.cachebistro.com

April 17 is Malbec World Day.

It’s a day where Wines of Argentina serenades the flagship varietal – Malbec. Various tasting events are set up for wine drinkers to sip, swirl and then form their opinions on Argentine Malbec! As we all know, New World wines have been gaining their attractions for good reasons: be it on price, willingness by winemakers to explore and test the limit, non-conformity to tradition, exploring new terroir or going back to the roots to respect the land.  One key certainty is that New World wines are improving day by day. The value to price ratio is quite high resulting in more converts and consumers are more willing to pick a New World wine if the “rating” and wine awards credential is high. So mark your calendar to try some New World Malbec from Argentina and see why it is their flagship varietal! Do let me know your opinion on this varietal.

More than 20 BCLDB Signature Stores will be hosting tasting sessions on April 12 & 13 to give the public a chance to find out what Argentinean Malbec is all about. Besides these Signature government liquor stores, Marquis Wine Cellar in West End, Legacy Liquor Store in False Creek and Everything Wine Stores in North Vancouver, White Rock and Vancouver Island will all be hosting Malbec wine tasting events on April 13 Saturday from 2 pm to 5 pm to convert wine drinkers. The idea is that once you pick out your favourite Malbec, you can organize your own Malbec celebration any way you want on April 17 to appreciate this varietal.

BC Hospitality Foundation salutes Rodney Strong Vineyards and Hy’s Steakhouse    Rodney Strong Vineyards and Hy’s Steakhouse is teaming up for a winemaker’s dinner on Thursday, April 11 to benefit BC Hospitality Foundation. This winemaker’s dinner will feature 6 Rodney Strong wines from the 2007 to 2012 vintage. We got a chance to taste some Rodney Strong wines at the wine festival and this is a better chance to enjoy an in-depth understanding of their wines directly from winemaker Rick Sayre. This $135 dinner will benefit the BC Hospitality Foundation whose mission is to provide supports to those working in the F&B field or related to the BC hospitality industry. A not to be missed dinner for a worthwhile cause! Order tickets at htto://eventbrite.com

Naramata Bench wineries Spring wine release events

VICTORIA, Tuesday, April 23, UNCORK YOUR PALATE, at Crystal Garden, presented in partnership with the Victoria Conservatory of Music. Taste the newly released wines, sample irresistible tastes from sixteen of Victoria’s finest chefs, and enjoy live performances from the talented faculty and students of the Victoria Conservatory of Music.

Proceeds to benefit the Victoria Conservatory of Music.

Time: 6:30 – 9:00 PM. Tickets: $95. Info & tickets go to http://vcm.bc.ca/events/uncork-your-palate/

VANCOUVER, Friday, April 26, WINE FOR WAVES, at The Four Seasons Hotel, presented in partnership with the Vancouver Aquarium in support of its national sustainable seafood program Ocean Wise™. Enjoy the best of the Naramata Bench wineries while sampling tantalizing culinary offerings with partner restaurants. Proceeds to benefit Ocean Wise™.

Time: 7:00 – 9:30 PM. Tickets: $95. Info and Tickets go to http://www.vanaqua.org/wineforwaves    #wineforwaves

ORU at Fairmont Pacific Rim hosts the 15th Annual Chefs for Life Dinner
13 of Vancouver and Whistler’s Top Toques join forces for The Vancouver Friends For Life Society

Vancouver and Whistler’s Top Chefs join forces at ORU at Fairmont Pacific Rim on Thursday, May 2nd to host the fifteenth annual Chefs for Life Fundraising Gala.

With the combination of CTV’s Coleen Christie as master of ceremonies and hosted by Fairmont Pacific Rim’s Executive Chef, Darren Brown, the evening kicks off at 5:00pm with a Moet et Chandon reception, followed by a 12-course seated dinner specially paired with vintage wines to match the occasion. The evening’s ‘Finer Things in Life’ silent and live auction returns with rare and fine wines, getaway trips to exotic destinations, luxurious city night packages and delicious culinary creations.

The Vancouver Friends for Life Society serves as a catalyst to enhance the wellness of individuals living with life threatening illness by providing complementary and alternative health and support services.

Chefs for Life 2013 at Fairmont Pacific Rim (1038 Canada Place Way) begins at 5:00pm, followed by dinner at 6:00pm. Tickets ($350.00 per person) are available by contacting Kim Osborne by phone- 604-782-1995 or email – chefsforlife@telus.net.

Poisson d’Avril at Provence            

In France, Poisson d’/avril is an excuse to play a practical joke or two. People attach fish (usually paper cut-outs) to the back of their friends and family, who, unaware of the addition to their wardrobe, continue about the day with the new accessory until someone shouts ‘Poisson d’Avril!’ and the jinx is up. During April, some lucky Provence patrons will find a paper fish under their plate or taped to their back.  These Poissons come with a prize – perhaps a complimentary appetizer, meal discount, gift certificate or a copy of New World Provence by Chefs Jean-Francis and Alexxandra Quaglia; are some of the possibilities.

While there is something very fishy happening at Provence Restaurants this April, diners will agree that the Poisson d’Avril menus are no joke!

To check out the menu and make a reservation:
Provence Marinaside:
1177 Marinaside Crescent 604-681-4144
Provence Mediterranean Grill: 4473 W.10th Avenue 604-222-1980
Vancouver, BC
http://www.provencevancouver.com

The B & S Face-off – You’re invited too!

 

  Henry Yuen (Chinese blog:                http://taiyangbao.ca/author/henryyuen/? variant=zh-hans )

 

  The other day, I sampled two different BC VQA Rosè from the Okanagan Crush Pad. From colour, aroma, texture to mouth feel, they varied in all aspects. Wasn’t it surprising when I realized the two wines were actually crafted from the same grape varietal, sourced from the same block off the same vineyard! The only difference – ” The grapes were harvested two weeks apart!” was the information I got from winemaker Michael Bartier. 

Two Rosè so close together yet so distinct, and evidently another two fine products to showcase the talents, the soil, the weather we have right here in beautiful British Columbia’s wine country.

The two wines: Haywire Winery Gamay Noir Rose 2010 and Bartier & Scholefield Rose 2010 – released from the Okanagan Crush Pad recently and created quite a splash. I must say, these are two equally delicious Rosè wines out in time to welcome spring and the warmer days well into our golden summer.  Chilled, these are guaranteed to be popular patio sippers regardless of your personal choice.

Sometimes winemakers need to wear that artistic hat in crafting their wines. It may be a big risk to take since they have to be playful and have the vision of what the end product would taste like, but it also is a positive challenge to one self and to Mother Nature’s gift. When the end result comes up on top, it is more than a big cheer, it is un-measureable fulfillment!

In this particular case the winemaker, Michael Bartier and wine consultant, David Scholefield decided to fiddle around with a witty concept – crafting two Rosè wines with the same fruit and named them differently. Playing with their last names (Bartier & Scholefield) and to lay the ground work, the B.S Rosè was made from grapes left on the vines for two more weeks before harvesting . But the real magic took place in the cellar!

The Haywire Rosè faced a shorter maceration time to restrain skin contact and was fermented in cook tanks while the B.S Rose was allowed more hours to macerate, longer skin contact period and was fermented warm.  Addition to the tank works for both Rosè was the deliberate extended period of cellar time before releasing to allow extra maturity in the bottle. The 2010 wines would have normally been released in 2012 but instead, these two are just released.

The results: The Haywire Rosè yields a lighter pinkish salmon roe colour compared to the pinky red of the B & S Rose. While the Haywire Rose, with more acidity and fresh raspberry character, provides the “wow” effect; the B & S, linger in the palate with a subtle mix berries flavour and baked apple finish, offers a mellow delicate taste. 

In an informal tasting with friends, the Haywire Rosè seems to gain a slight edge probably due to its bubbly texture.  Yet everyone agrees both are exceptional patio sippers and can be enjoyed with or without food.

Please do not let me influence your choice and you should determine for yourselves! The gloves may be off for Michael and David to fight over which Rosè is the crowd favourite, but you do have a say as well. Simply go to the Okanagan Crush Pad site (http://www.okanagancrushpad.com) to cast your vote and enter to win a trip to the Okanagan!

Cachè – A hidden gem in Yaletown

$9.95 Lobster Mania at
Cache

Stephanie Yuen

Seldom do I visit the same restaurant twice within 10 days, yet it happened last week. The restaurant, Cachè Bistro & Lounge, is a new kid in Yaletown, opened about a year ago.  It could be the very simple yet creative but unpretentious food style, could be the weekend jazz, or perhaps the concordant conversation and free-spirited laughter, the place reminds me so much of the movie “Midnight in Paris”. Let me go back to the first evening.

With our dear friend Bosco Henry & I went there for the first time last Tuesday.  We shared amongst us work stories, wines and multi-courses. Tuesday is a commonly quieter week night for restaurants, so we rolled the evening at a leisure pace as we sipped the wine, cracked up jokes while indulging into Chef Alex’s made-public French cuisine (he used to run a private dinner club at his home Kitchen).  Started off with a handsome wood-board of cheese, charcuterie and Chef’s home-made orange confit, onion jam, fig puree and poached apricot.  A perfect cold plate to share and to warm up the appetite, and with a glass of Tinhorn Merlot ’09 in hand, we took our time. When Manager Hunk removed the board and the merlot, the Foie Gras on house brioche, Escargot in flaky pastry and the PEI mussels paraded onto the table.

A good beginning

  For main, we shared the double-rolled Seafood Crepe, an order of exotic Lamb Rack and Seared Duck Breast drizzled with blueberry demi. To my delight, the seafood, the lamb and the duck were all local products.  We had a silver tree of mango & chocolate for dessert.

 

 

 

 

 

 

 

Came Saturday, Henry wanted to go and listen to live jazz there and I desired for both – the jazz and the French food.  There’s drizzles in the air when we parked our car and walked through crowds of weekend fun-seekers towards Cachè.  Jazz this evening was both music and songs performed by a couple of young brothers who took the room back to the 30’s and 40’s – so mellow and so much fun!  Thanks to an early light dinner we intended to make room for more food at Cache`, we opted for the wood-board of cheese and charcuterie to go with the wine and the light and cheerful rhythm, and an order of garlic toast on the side. While my finger was busy digging into the cheese and meat, my feet were swaying to the young chaps’ easy-going guitar drumming. The night got even better when my dessert order Crepe Suzette – golden, aromatic, thin and fluffy with the right amount of sweetness – showed up. What a splendid way to enjoy a Saturday evening – more jazz please!     

Cachè lines up their evenings with all sorts of fun menu offerings and entertaining programs. Go online and check out their early dinner special, their $35 3-course dinner ($12 wine-flight), and their weekend Brunch menu.  March is the ‘$9.95 Lobster Mania‘, best to make a reservation, from what I have been told, every night is an early sold-out! 

Coming up in April is the ‘Welcome to Spring’ – Cache’s first Wine-paired dinner – hosted by Chef Alex and Henry Yuen, our very own Wine Columnist! An authentic French rabbit dish will be the entrée. This 5-course wine-paired French dinner completed with complimentary reception cocktail for $85 all-inclusive, and only 30 seats are available! Well, what’re you waiting for?

Cache` Bistro & Lounge

1269 Hamilton Street, Vancouver. 604- 558-1269   http://www.cachebistro.com

 

 

Stephanie on Modern Deborah – March 12, 2013 Food Notes

A) Diva at the Met

645 Howe Street, Vancouver, BC. 604-602-7788 http://www.divamet.com

Diva has been embracing ethnic and exquisite cuisine that tantalizes Vancouverites and visitors since day 1. It came no surprise to me when Chef Hamid put ‘food truck inspired’ features on the lunch menu.  “That’s what West Coast flavour is all about!” Chef said. But when he wrapped around the idea of a playground fun fare and added “Diva corn dog” on the menu, I had to go and give it a try.  Lunch at Diva last week turned out to be a relaxing and delicious one.  Besides the very enticing, golden and crispy corn dog, my palate was awed by few other menu items: Silky and thinly-sliced and floral-plated Hamachi,  Snow-white coloured, cubed and tender Humboldt Squid and flavour-erupting Diva Black Cod.        

This is what Diva said about the one-of-a-kind Corn dog: Chef Hamid Salimian’s Diva Corn Dog finds permanent home as a lunch menu favourite – Diva at the Met, one of Vancouver’s top-seated fine dining restaurants, continues to raise the culinary bar with the permanent addition of the Diva Corn Dog to its popular lunch menu. Created by Executive Chef Hamid Salimian, the food truck-inspired corn dog offers a whimsical twist on the classic corn dog with a high-end, handmade sausage, battered and served with gourmet accompaniments.

Lunch Menu March 11 to 15

Prix Fixe @ $29.00

Qualicum Bay scallop teraditon , scallion, ginger, orange, radish

Atlantic lobster tortellini, pearl onions, mushroom, lobster emulation

Dark chocolate parline bar, caramelized milk semifreddo, hazelnut crumble

Food Truck Inspired Features @$17.00

Persian dry lime short rib stew, saffron rice, cilantro, Italian parsley

Double smoked chicken pastrami, spicy mayo, coleslaw

Korean fries, pork belly, house made kimchi

B) Cache` Bistro & Lounge 1269 Hamilton Street, Vancouver. 604-558-1269 www.cachebistro.com 

Shame on me and sorry, Chef Alex, I only discovered your place recently.  Better late than never though – Henry & I have been in twice already within 1 week! Evident of how much we enjoy the food and the music! 

The dining room – Warmly-lit Chandeliers, red velvety walls, embellishing décor and emticing ambiance – it’s midnight in Paris all over again!

Friday & Saturday night Jazz As romantic, sentimental, mesmerizing as it could be, and very cool too!

Not to be missed – Lobster Mania! At $9.95 per pound per order, all diners are winners! 

C) Blueberries and Alzheimer

How to lower Alzheimer’s Risk –Adopt a brain healthy diet

• Reduce intake of foods high in fat and cholesterol
• Consume a diet rich in dark vegetables and fruits (high in anti-oxidants): kale, spinach, brussel sprouts, alfalfa, sprouts, broccoli, beets, bell pepper, onion, corn and eggplant. Fruits include prunes, raisins, blueberries, blackberries, strawberries, rasberries, plums, oranges, red grapes and cherries.
• Eat fish high in Omega 3 fatty acids: halibut, mackerel, salmon, trout and tuna. (3 fish meals per week) 

Why Blueberries? Log onto www.bcblueberry.com to review all the research on blueberries.

Recommended read:  The Alzheimer’s Anwer by Dr. Marwan N. Sabbagh

D) Cheesecake Challenge March 7 to 28^th   Presented by www.vancouverfoodsters.com

Calling all dessert fans!  Cheesecake lovers beware!

Over 20 restaurants/café/bakeries have created their signature cheesecake and are waiting for you to taste, try, tell and vote.    

Good things, and of course cheesecakes too, are to be shared!  So go pick your favourites and vote on line.

E) Earth Hour – Uniting people to protect the planet

Many local restaurants are dimming their dining rooms on March 23 at 8:30pm to join hand-in-hand with many more restaurants worldwide.  A lot of folks who cannot make it to these fine establishments will also be dimming their very own dining rooms/kitchens at home.  Consider the evening to be a romantic and meaningful venture – you’re welcomed and urged to make that one night an ‘Earth hour’ moment!  For details, please log onto www.earthhour.org

Suckling Pigs and Chinese Wedding Banquets

Stephanie Yuen (Chinese blogs: http://taiyangbao.ca/author/stephanieyuen/?variant?zh-hans )

Ever wonder why the first course of a Chinese wedding banquet is a platter of crispy-skin suckling pig?

In the old days, the suckling pig was a symbol of ‘virginity’, referring to the purity of the bride who before the wedding night has never courted anyone; and from that night on she is the ‘woman’ of the groom.  Evidently and thanks to the widely practiced ‘freedom of the body and mind’ and ‘woman’s liberty’, the symbolic meaning no longer holds true.   

Thankfully, Chinese stick to their wishful thinking regime and ritual practices, the suckling pig still leads its way, in the form of a platter, at most Chinese banquets. As far as the goodness of us epicureans’ glutton enjoyment is concerned, who (sorry, my vegan friends!) would want to forfeit the succulent texture and the symphony of flavour of the suckling pig?

According to Richmond’s BBQ King Chow Hung who runs ‘Master Hung’s BBQ House’ on Garden City (at Blundell), the perfect weight of a suckling pig is around 8.5 kilos. Those with short snouts, short tails and small ears are the best. Authentically, suckling pig is roasted by hand over open fire of wood and charcoal which takes approximately 3 hours to complete the roasting. Today’s high-tech equipment taking over the sweating labour and manual skills, this also becomes a history.

While it is very likely to see suckling pigs hanging in the vertical oven inside the kitchen of a Chinese restaurant or BBQ store, the flavour and texture withheld nicely, but of course, it will never be the same as the hand-held roasted ones. The crackling (crispy skin) of a young pig is so divine and delicate; it is what the real gourmand goes after.  The skin should never be chewy or dried if roasted to perfection. To keep the skin crispy, ask the store clerk to slit open a tiny opening at the four corners of the take-out box when purchasing an order or two of the Crispy skin roasted pig.

These days, you can even pre-order a whole suckling pig for special occasions, parties and celebration. The price tag runs from $150 to $200 per pig.

Oh yes, you can make your own home-version of the roasted pig (not suckling pig). Master Hung has given me his easy-to-do recipe to be shared with readers of my newly released ‘East Meets West’, available every where, including Barbar-Jo’s Books To Cooks on W. 2^nd (Burrard & Fir).