2010 BC’s Best Market Dinner Schedule Released Today
Our events team has been working hard to line up BC’s Best for our 2010 Market Dinner series, and with the release of today’s schedule, we’re all very excited about our biggest year ever!
Our popular BC’s Best Market Dinners showcase BC’s top culinary talent in an incredibly unique and iconic setting – Granville Island’s Public Market, after-hours. Enjoy a multicourse market-inspired dinner with sommelier selected wine pairings in an intimate venue that is unlike any other in the province.
What can you expect? A chance to spend an interactive evening with aprofessional chef, a seasonal feast prepared in front of your eyes, BC’s top wines paired with each course, black linens, flowers and candlelight in the market, gracious serving staff and hosts, plus 15% off in the Edible BC Retail Store and 10% off future tour bookings.
And what’s more, guests will receive copies of all of the recipes from the evening along with photos of the dishes and the night’s activities. Our guest chefs love to use the 700+ products that grace the shelves of our store, so this is the perfect opportunity to learn how to use BC’s best products.
Hurry and sign up now as we will be limiting each night to only 20 guests and our dinners sell out very quickly. Gift certificates are also available, and make for a very appreciated holiday gift for the foodie in your life.
2010 MARKET DINNER SCHEDULE
Chef bios and restaurant information are listed on our website.
March 9 – C Restaurant – Executive Chef Quang Dang
March 23 - C Restaurant - Chef de Cuisine Robert Clark
March 27 – Whisky Dinner with Cask Strength and Chef Eric Pateman
April 7 – Yew at Four Seasons – Chef Oliver Beckert
May 11 – Pourhouse – Chef Chris Irving & Head Bartender Jay Jones
May 25 – Hart House – Chef Kris Kabush
June 8 - Pastry Chef Wendy Boys
June 15 - Sustainable Seafood Evening – Chef Eric Pateman
June 22 – Sol Kitchen & Windset Farms - Chef Dana Reinhardt
July 21 – West Restaurant – Chef Warren Geraghty
August 11 – Bacchus Restaurant – Chef Lee Parsons
August 24 - Wild Rice – Chef Andrew Wong
September 14 - Fuel & campagnolo – Chef Rob Belcham
September 28 - Culinary Capers Catering – Chef Jonathan Chovancek
October 22 - Whisky Dinner with Cask Strength and Chef Eric Pateman
October 26 - Vij’s & Rangoli – Chef Vikram Vij – Tickets by Lottery
November 23 - Araxi Restaurant – Chef James Walt
December 7 - Holiday Entertaining – Chef Eric Pateman
We will also be releasing a few more special dates throughout the upcoming months, so keep an eye on our website for details.
DETAILS
Price: $89.95 per person, plus GST (Whisky Dinners are $130 per person, plus GST)
Time: 7:45pm – 11pm
Location: Granville Island Public Market
How to Book: You can book easily and securely online, by email, or by calling our office at 604.812.9660.
NEW FOR 2010 – 3 | 5 | 10 PACKS
Many Market Dinner guests enjoy their experience so much that they become repeat customers, booking numerous dinners throughout the season – and with a lineup like this, how can you choose just one? Multipack tickets are transferrable, and can be shared among friends (a terrific holiday gift idea!) but must be purchased as a pack by one individual.
3 Pack – Select three dinners for only $85 each | $255 total plus GST
5 Pack – Select five dinners for only $80 each | $400 total plus GST
10 Pack – Select ten dinners for only $75 each | $750 total plus GST
Note – multipack ticket pricing is not available online, and must be purchased through email or by calling our office at 604.812.9660.
enRoute’s Best New Restaurants of 2009 Released Today
The always anticipanted annual enRoute ranking of the top 10 new restaurants in Canada was released today. Congratulations to Vancouver’s Cibo Trattoria for securing the #1 spot this year! Cibo was the only BC resto to make the top 10 this year.
Still Wondering What Dimsum is? – by Stephanie Yuen
Cantonese dimsum is more refined
I was asked to talk about dimsum in a TV interview recently and interesting questions were raised.
“Dimsum means dumplings?”
“Dimsum refers to appetizers?”
“That’s what Chinese eat, right?”
Pardon me, but I thought food lovers in Metro Vancouver know dimsum quite well already! In the contrary and to my surprise, quite a few hands were up when the emcees asked “Who has never had dimsum?” in a recent food event.
Ah, voices in the audience were whispering, “How could you not have dimsum when you live in Vancouver?”
Well, reasons there might be many, but let me clear the air here and now.
Dimsum, translates into ‘Heart’s delight’, refers to a wide range of small portions of cold or hot dishes cooked in many different ways.
History told us it started when small plates of peasant food were served along with tea in tea houses along major routes in rural areas for travelers, merchants and even local farmers as a rest point. But the refined version of dimsum never took form until the chefs who cooked in the Forbidden City were released back to their hometown. These chefs used to come up with charming and delicate morsels to please the emperor, the queen, the royal members and the VIPs, their culinary creativity and skills were considered the best in the country. They urbanized the style of cooking and elevated small plates to ‘dimsum’ when they brought their culinary craftsmanship back home with them.
cold meat jello is a popular Northern dimsum dish
The word ‘Dimsum’ has somehow become a modern day culinary term which means a style of eating, often enjoyed in the morning or at lunch time.
The vast geographic landscapes of China induce climatic and agricultural variation, granting different regional produce and dietary habits. Northern Chinese rely on wheat and grains and as a result, noodles, buns and dumplings are the main staples. In the warmer Southern regions, rice is the daily meal. Dimsum is one good example showcasing culinary differences between Northern and Southern regions.
Southern (Cantonese) dimsum served on carts in restaurants is called ‘Yumcha’ (drink tea). This is often mistaken to be the only form of dimsum available. As a matter of fact, the bowl of Tan-Tan Noodle; the pot-stickers; the variety of cold plates, even the steamed buns served in a Northern Chinese eatery are all dimsum.
Northern dimsum constitutes 2 major categories:
1/ Hand-made floury items such as pulled noodles (panfried or in soup); steamed vegetarian buns, pan-fried onion cakes, Guoteh (pot stickers) and the most delicate, extremely popular Xiao Long Bao (Juicy Pork dumpling).
2/ Peasant style cold plates such as Spicy chicken; Pressed tofu salad; Marinated cucumber and Seaweed salad.
Southern restaurants offer a much wider range, more delicate dimsum menu:
Dumplings: such as Har-gau (shrimp dumpling), Siumai (pork dumpling), Chiujow Funn-Guo (peanut dumpling).
Steamed morsels: Spareribs in black bean sauce, Chicken feet, Beef balls.
Buns: BBQ Pork bun (Char-siu bao) and sweet buns.
Pan-fried dishes: Stuffed eggplants, Chow-mein with soy; Daikon cakes.
Deep-fried goodies: such as calamari and spring rolls.
Desserts: Baked tapioca pudding, sesame balls and egg tarts.
No matter what dimsum we are enjoying, they’re meant to be enjoyed with tea. Cantonese take great pleasure in tea drinking, the very reason why when we go ‘yum-cha’, we’re offered choices of tea – Jasmine, Iron Buddha, Dragon Well, Pu-er…etc.
Welcome baby Pateman!
Edible BC president Eric Pateman is pleased to announce the birth of his second daughter, Aya Isabel Pateman, on Oct.23rd at 6:56am weighing a healthy 7lbs, 12oz. Everyone in the family is doing well and little Aya is starting off just like her sister Mieko and has a voracious appetite! However, she still has to wait to share Mie’s favorite dish of Okanagan fresh chevre with pinot noir balsamic vinegar and truffle oil on crackers.
Future foodies – just like daddy 
BC Seasonal Cookbook: Pumpkin Fondue
Every Sunday we share a recipe from EBC president Eric Pateman’s cookbook – The British Columbia Seasonal Cookbook. Here’s a unique way to utilize the pumpkins in the markets this week – and a memorable recipe for your upcoming Halloween party.
PUMPKIN FONDUE
Just about everyone who got married during the 1970s received at least one fondue pot for a wedding present. Three decades later, fondues have come back as a tasty, special part of a social gathering. They can be savoury or sweet, and there are many variations of the traditional cheese fondue. For example, an oil or broth can be used for meat fondues, and chocolate fondue is another popular version usually using fruit or cake for dipping. The following pumpkin fondue is a departure from the traditional, but it will have your guests talking!
serves 12 as an appetizer
Ingredients:
- 1 sugar pumpkin, about 3-4 lbs
- 2 Tbsp unsalted butter
- 1 small onion, finely chopped
- 1 clove garlic, mninced
- 1 cup dry white wine
- pinch of freshly grated nutmeg
- 2 Tbsp flour
- 1/4 cup fresh sage, chopped
- 2 cups grated aged white cheddar cheese
- 1/2 cup sour cream
- sea salt and freshly ground pepper to taste
Method:
Preheat oven to 350F. Pierce the top of the pumpkin with a knife 3 or 4 times, and bake for 20 minutes. Let cool for 10 minutes. Remove top a quarter of the way down, forming a lid. Scoop out the seeds and fibres and set aside. Increase oven temperature to 375F.
Melt butter in a medium saucepan and saute onion for 5 minutes. Add garlic and cook until softened. Add white wine and bring to a simmer. Finally, add nutmeg, flour, sage and cheddar cheese and stir until the cheese is melted. Pour into the pumpkin, cover with its lid and bake for 20 minutes, until the mixture is hot. Remove from oven and stir in sour cream. Adjust salt and pepper, if needed and serve with skewers of crusty bread for dipping and spoons for scooping out the delicious pumpkin flesh.
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