**** 4 STARS FOR BISHOP’S
“It came as a complete surprise, I opened the envelope and there was the notice,” says John Bishop of the news he received yesterday that his restaurant was one of only 159 in North America to be awarded the prestigious Four Star rating by Mobil Travel Guide. Bishop’s joins a distinguished group of restaurants that also includes The Herbfarm in Washington State, Toque in Montreal, Canoe in Toronto, Gordon Ramsay at the London and Daniel in New York City.
According to the citation, Mobil Travel Guide awards its coveted four stars to “exceptional restaurants featuring food that’s creative and complex, and emphasizes seasonality and culinary technique. A highly trained dining room staff provides refined personal service and attention. ”
The Mobil Four Stars is the second major award for Mr. Bishop in the past three months. His cookbook Fresh won Gold at Cuisine Canada’s National Cookbook Awards last November.
BEER MY VALENTINE
Just Here for the Beer.Com wants to bring people together this Valentine’s Day. Their 3rd annual Beer My Valentine event, held in Granville Island Brewery, combines two Valentine’s essentials (well – everyday essentials really) - beer and chocolate.
This February 14th, enjoy craft Granville Island beers expertly paired with gourmet Rogers’ Chocolates. Colin Jack and Rick Mohabir have conducted many taste tests (hard job!) to come up with the tastiest combinations, sure you get your heart racing. Jack and Mohabir will lead you through the tastes and smells produced by the roasted malts used in the Granville Island beers and how these are accented by the sweet,
chocolaty goodness of Rogers’ gourmet chocolates and truffles.
Whether you’re a couple, single or a group of friends, the event is a great way of enjoying all the goodness of Valentine’s Day without the cliché.
Tickets are only $35 which includes beer and chocolate samples, live music and door prizes. Tickets are available online at ClubZone or in Granville Island Brewery Retail Store.
HOLY MACKEREL! AND OTHER UNSUNG HEROES
Executive chef Frank Pabst knows his meroir. Long a champion of our coastal fisheries, and fiercely protective of commercially endangered species, five years ago Pabst turned his hand to the promotion of under-recognized seafood. The Unsung Heroes Festival, now in its fifth anniversary year, celebrates that very ethic, deliciously. Pabst’s concept is straightforward: Avoid species that are over-fished, or fished in ways that damage ocean beds or cause unnecessary by-catch.
Tuesday, February 3rd marks the launch of the 5th annual Unsung Heroes festival at Blue Water Cafe + Raw Bar. The Unsung Heroes menu spotlights delicious coastal species from responsibly managed fisheries. Alongside Blue Water Cafe’s regular raw bar and à la carte selections, chef Pabst will offer Unsung favourites, including:
Mackerel 10.50
grilled scallions, toasted hazelnuts, chunky romesco sauce
Octopus 13.50
confit in olive oil with garlic, oregano, chickpeas and roasted red peppers
Sardine 10.50
escabeche ’style’ with watercress, grapefruit and pink peppercorns
Mirugai Ubuki Sashimi 16.50
geoduck sashimi with tama miso sauce
The Unsung Heroes Festival goes until February 28th and 10% of the proceeds will benefit the Vancouver Aquarium Oceanwise sustainable seafood program.
Blue Water Cafe – 1095 Hamilton Street, Vancouver.
CHANGE…YES FRESCO CAN
Said to be inspired by the inauguration speech of President Obama, Chef Rod Butters and Audrey Surrao have embraced the call to action from the Commander in Chief and said “Change…Yes We Can”.
Rod and Audrey are changing their own professional world by closing their four-diamond, award winning Fresco Restaurant. But like the rebirth of the United States with Obama taking office, they too have a rebirth in their future with the opening of an exciting new upscale casual restaurant, RauDZ Regional Table.
Just as Rod and Audrey have blended their talents in the successful Fresco venture, RauDZ, a creative amalgamation of the letters in their names, is their latest brainchild. The restaurant will be the perfect place to get together after work for drinks & appetizers or before an evening out in Kelowna for a custom created seasonal fruit martini. There will be local beers on tap, and the regionally focused wine list will enhance Chef Butter’s seasonally inspired, comfort food. The restaurant will continue to focus on fresh, local ingredients, all delivered with the knowledgeable service and attention to detail that everyone has come to expect from the dynamic duo of Butters & Surrao.
Over the next few weeks, the elegant interior of Fresco will be turned upside down & inside out, morphing into a warm and inviting space filled with cozy banquettes and booths. A new eating bar, flat screen televisions and a large chalkboard with favorite quotes from stars of politics, sports and film will lend fun & playfulness.
Butters & Surrao are delighted to make this dramatic transformation while Fresco is at the top of its game. 2008, a year of stellar achievement for this dynamic team of restaurateurs, has included awards from EatBC! (Restaurant of the Year), Vancouver Magazine (Gold – Okanagan), and the Four Diamond Award 2009. On the heels of that success, Rod and Audrey will embrace their next adventure and, like Obama, say “Change…Yes we can” RauDZ Regional Table is the realization of their personal dream to have a contemporary restaurant filled with friends & neighbors enjoying fresh local dishes served in a comfortable, relaxed space.
1560 Water Street, Kelowna 250.868.8805
WINESPEAK: MISSION HILL FAMILY ESTATE WINERY RESERVE LATE HARVEST RIESLING 2005
Who – Mission Hill Family Estate Winery
What – Reserve Late Harvest Riesling 2005
Where – Kelowna, Okanagan Valley
Why – Do you really need a reason to drink sweet stuff? Not me (or my sweet tooth). Especially when it’s a lovely light sipper like this – ripe pear and quince, tempered by cool minerality and a smooth honeyed finish. Goes down easy, tastes like more. And the price point is a nice bonus!
When – Mission Hill Terrace Chef Matt Batey created a special valentines menu to complement the estate’s wines. He suggests a simple cheese soufflé, using Saltspring’s White Grace. *We will be posting Chef Batey’s recipe in this weekend’s Sunday Recipes on the blog, so you can try for yourself.
How (much) – $29.99 for 375ml at winery, VQA and specialty wine shops.
Winespeak of the Week – The term Late Harvest refers to wines made from grapes that were left on the vine until the end of harvest, and not picked until they are overly ripe. This gives the grapes a much higher sugar content, translating to a wine that is sweeter to the taste and/or higher in alcohol content.
- Local Foods
- Retail Store
- Online Store
- Gift Guide
- Contact Us
- Retail Store: 604.662.3606
- Tour/Events: 604.812.9660
- Email Us