2 Seats Just Opened up for our Annual Holiday Entertaining Dinner with Eric Pateman – this Wednesday!
We’ve just had 2 spots open up for our last Cooking with BC’s Best Market Dinner of 2009. And this evening is a very popular one – our annual Holiday Entertaining Dinner with EBC President & Chef Eric Pateman.
This is the perfect opportunity for you to pick up some tips and tricks on festive entertaining. Whether it be beverages to start, some platters to share or what vegetables to cook with the turkey, this is a class meant to help take the guessing out of holiday entertaining.
Our demonstration-style Market Dinners take place in Granville Island, after hours, and allow you the unique opportunity to watch the chef prepare five seasonally-inspired courses in our open kitchen, right before your eyes. Enjoy your dinner with sommelier-selected wines from BC’s top wineries.
Here is a preview of Eric’s menu – delish!!
BC SPOT PRAWN BISQUE
See Ya Later Brut
WHISKY, GINGER & GRAPEFRUIT GLAZED WILD SALMON
Herder Pinot Gris 2008
ROASTED WINTER BEET SALAD
almonds, local blue cheese
8th Generation Riesling 2008
SLOW ROASTED ALBERTA BEEF
sweet potatoes, winter greens
Lake Breeze Meritage 2007
BOURBON PUMPKIN TARTS
cinnamon ice cream
Gehringer Brothers Late Harvest Cabernet Franc 2005
Date: Wednesday, December 2, 2009
Time: 7:45 PM – 10:30 PM
Cost: $84.95 per person, plus GST and gratuity
Price Includes:
- five course seasonal meal with BC wine pairings
- recipes, photos and the opportunity to interact with professional chefs up close and personal
- 15% off everything in the EBC store that evening, and a 10% discount on future tours and events booked that night.
Only 2 seats are left – you can book online, or by calling our office at 604.812.9660
BC’s Best Recipes – Pemberton Meadows Beef Shortribs
Though Sundays we usually profile a recipe from Eric’s first cookbook, – The British Columbia Seasonal Cookbook, this recipe that Eric prepared for one of our recent Private Market Dinners was so well received – and timely for this wet weather, I thought we’d share it with you.
PEMBERTON MEADOWS BEEF SHORTRIBS
wild chanterelle mushrooms, roasted Pemberton potatoes
paired with Herder Winery Josephine
Ingredients:
Ribs
- 3 Tbsp Butter, divided
- 8 Meaty Beef Short Ribs (about 4 pounds)
- Coarse Kosher Salt, To Taste
- 2 ½ C Sweet Onions, Chopped
- 2 C Parsnips, Peeled and Cut to ½ Inch Cubes
- 2 C Carrots, Chopped
- 3 Tbsp Tomato Paste
- 6 Cloves Garlic, Chopped
- 2 Tbsp Fresh Rosemary, Chopped
- 1 Bottle Red Wine
- 2 C Beef Stock
- 1 Tbsp Flour
- ½ C Demi Glace
Potatoes
- 3 Tbsp Butter, divided
- 3 lbs Pemberton Potatoes, peeled, cut into 1-inch cubes
- 1 lb Parsnips, peeled, cut into 3/4-inch cubes
- 1 C Cream
- 6 Tbsp Butter (3/4 of a stick)
- 1 Tbsp Fresh Rosemary, Chopped
Mushrooms
- ¼ C Butter
- 3 C Fresh Wild BC Mushrooms
- 2 Cloves Garlic, Finely Chopped
- 2 Tbsp Parsley, Finely Chopped
Method:
Ribs
Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. Add onions; sauté until brown, about 6 minutes. Add parsnips, carrots and tomato paste; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 -3 hours.
Using tongs, transfer ribs to clean bowl. Skim fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste.
Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Add in demi glace and then season with coarse salt and pepper. Return ribs to pot; spoon gravy over.
Potatoes
Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.
Mushrooms
Heat a large frying pan over medium heat and add the butter and mushrooms and cook until the mushrooms are starting to brown. Add the garlic and parsley and cook for 2-3 more minutes.
Give the Gift of Wine this Holiday
Last Tuesday, the Vancouver Playhouse released 1000 advance tickets to the 2010 International Wine Festival. These early-bird tickets will offer wine-savvy consumers a unique opportunity to purchase discounted festival packages and Tasting Room tickets just in time for the upcoming holiday season (Santa – are you listening??) All public events will be on sale as of February 2nd.
Of the 1000 advance tickets that will be released, 30 will be allotted to the exclusive Gold Pass Lounge, 30 to the New Zealand & Argentina Discovery Package with the balance to the International Festival Tasting Room. With this year’s Festival already approaching an unprecedented participation of 196 wineries pouring more than 1700 wines and spanning 14 countries, attendance is expected to surpass more than 25,000 thirsty wine enthusiasts. (!!!)
Advance Tasting Room tickets will be available for purchase online at www.playhousewinefest.com. All advance tickets and packages are also available through the Playhouse Box office at 604.873.3311.
We at EBC can’t wait – easily one of our very favourite events of the year!
About the Playhouse Wine Festival
The Vancouver Playhouse International Wine Festival, Canada’s premier wine show, runs from April 19 to 25, 2010. The Playhouse Wine Festival is one of the biggest and oldest wine festival events in the world. The featured theme regions for 2010 will be Argentina and New Zealand with the global focus of Rosé. The festival features a week of special events including a gala auction, wine seminars, wine minglers, winery dinners, lunches and brunches at fine restaurants and hotels. The Playhouse Wine Festival is produced by the Vancouver Playhouse International Wine Festival Society, which has three mandates: provide an informative, educational and entertaining wine experience for consumers and trade; be a premier marketing opportunity for the wine industry and festival partners; and raise funds for the Playhouse Theatre Company.
Since its inception in 1979, the festival has raised over $6.8 million to enable Western Canada’s leading theatre company to mount 209 productions and develop extensive community outreach and educational programs.
Spiritspeak: Victoria Gin
Who – Victoria Spirits
What – Victoria Gin
Where – Saanich Peninsula, Vancouver Island
Why – This is a product that has garnered worldwide interest and accolades – and is something that British Columbians should be proud to call our own. Noted British drinks writer Jim Murray sampled a test batch of Victoria Gin and pronounced it “stunning”, and it went on to be championed by local bartenders, sommeliers and restaurateurs. It’s easily evident why the love affair with the Queen (the stunning label is Queen Victoria in her radiant youth). This complex spirit is intense and full bodied, with a smooth spiciness and pristine balance between the hallmark evergreen flavour of juniper with notes of citrus, floral, and spice.
When – At tonight’s Cooking with BC’s Best Market Dinner with Chef Vikram Vij, we’re pairing Victoria Gin and Tonic with Vij’s Punjabi Heart Attack - homemade samosas with beef, lamb & paneer. We can’t wait to see how this complex spirit matches with his complex spice. Worthy of BC’s Best
How (much) – $50.00
Winespeak of the Week – Back when it was released in 2007, Ken Winchester was better known for his coveted wines – Sharp Rock Pinot Noir, Marions Reach and Island Pinot Gris are some names that have had wine aficionados licking their lips. But eager for a change, and following his heart, Winchester opened the first licensed distillery on Vancouver Island over two years ago, at the Barking Dog Vineyard property on the Saanich Peninsula. Ken brought over a handcrafted, wood-fired copper pot still from Germany and patiently pieced it together himself (following some Germanic, Ikea-like instructions). His first spirited efforts were well received eaux de vie – made from local fruits, as well as grappa – crafted with pomace from his winemaking.
His Victoria Gin took a bit longer to perfect – the unique recipe blends ten organic and wild botanicals, from juniper berries to rose petals. The eleventh ingredient was said to be a secret, known only to Ken (hmm – love?). Ken and his partners split ways last year and though he no longer has anything to do with the production of this spirit (the folks at Victoria Spirits handle all production), all gin lovers everywhere owe him a debt of gratitude for showing us what is possible locally.
Fuel renewed & refreshed as Refuel
As we wrote recently, fine dining restaurant and much beloved Fuel is going to close at the end of November a sign of these troubling economic times. No time to grieve however – yesterday, accomplished restaurant owners Robert Belcham and Tom Doughty announced that refuel will open in early December, a neighborhood restaurant and bar specializing in Casual Northwest Cuisine. The name “refuel” pays homage to its predecessor Fuel Restaurant and its philosophy towards quality, seasonal ingredients and impeccable service. refuel restaurant & bar will open Wednesday Dec 2, 2009 at 5:30pm.
Refuel restaurant & bar welcomes with a hip yet relaxed space by designer Marc Bricault that evokes a neighbourhood atmosphere where guests can sit back, socialize and be themselves. Guests may watch the kitchen brigade while sipping a handcrafted cocktail at the 12-seat bar, or gather around a table with friends while listening to music compiled by the experts at Kitsilano’s Zulu Records.
Refuel’s food philosophy focuses on affordable and honest, down-to-earth Northwest fare that celebrates seasonal, local ingredients. Open for lunch and dinner daily, with special brunch features on the weekends, the refuel menu has an incredible selection of snacks, sides, starters, mains and plates to share that utilize quality ingredients and offer excellent value.
Guests may linger over weekend brunch or cap off an evening with a fun, late-night snack such as devilled eggs or crispy pork rinds. The starters menu includes dishes such as creamy onion soup and charcuterie from The Cure, while buttermilk fried chicken and hand rolled potato gnocchi star on the comforting mains menu. Share plates include dry-aged Alberta Prime ribeye steak and whole confit Polderside duck, while the desserts include apple and pear crostada and peanut and chocolate parfait.
At the bar, the focus is on thoughtfully prepared, classic cocktails, along with craft beer and approachable wines. A special reserve wine list is available upon request.
Along with Chef and Proprietor Robert Belcham and Sommelier and Proprietor Tom Doughty, the refuel team is rounded out with Chef de Cuisine Ted Anderson, Sous Chef Jane Cornborough, Restaurant Manager Katharine Manson, and Bar Manager Rob Scope.
Refuel is open daily from 11:30am – 12:00am and is located at 1944 West 4th Avenue (at Cypress), Vancouver BC. For more information please call 604.288.7905.
REFUEL MENU
Snacks
Marinated Olives 6
Spiced Pork Ribs and Bits 7.5
Devilled Eggs 3
Pork Rinds 5
Warm Hazlenuts 3.5
Foie Gras Croquettes 7
Starters
Creamy Onion Soup, croutons, herbs 6.5
Crispy Squid, fresh chilis, lime, scallion 9.5
Fresh Local Oysters, ½ dozen, classic mignonette 15.5
Lemon Risotto, parlsey, shallots 13
The Cure’s Charcuterie and Cheese, apricot mostarda, rye bread 16.5
Escarole Salad, ox tongue, ravigote sauce 11.5
Roasted Bone Marrow, green apple, maldon salt 12.5
Spaghetti Carbonara, guanciale, black pepper 14
Crunchy Scrapple, fried egg, toast 9
Mains
Buttermilk Fried Chicken, jalapeno biscuit, aj’s gravy, coleslaw 18
Dry Aged Beef Burger, cheddar, bacon, fries 14.5
Pan Roasted Ling Cod, swiss chard, pearl onions, bacon 21
BC Coho Salmon, manila clams, rouille, leeks 22
House Made Potato Gnocchi, roasted mushrooms, fresh herbs 17
Sloping Hill’s Pork, slow cooked fennel, apple cider vinegar 20.5
Seared Rare Albacore Tuna, romaine lettuce, green olive, orange 17.5
Plates to Share
Dry-Aged Alberta Prime Ribeye Steak, 18 ounce cut, fries, creamed spinach 55
Whole Confit Polderside Duck, braised red cabbage, roasted apples 55
Sides
Fries 4.5
Swiss Chard 4.5
AJ’s Gravy 2.5
Creamed Spinach 5
Roasted Beets & Goat Cheese 6
Seared Foie Gras 21
refuel Potatoes 9
Green Salad 4
Desserts 6.5
Vanilla Creme Brulee, candied citrus
Apple and Pear Crostada, sour cream ice cream
Cheesecake, grape preserves
Peanut and Chocolate Parfait, honeycomb
www.refuelrestaurant.com (coming soon)
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