CULINARY CAPERS TAKES HOME INTERATIONAL HONOURS
EBC partner Culinary Capers Catering was the recipient of the International Achievement in Catering Excellence (ACE) Award at the annual catersource conference in Las Vegas. Company president Debra Lykkemark accepted the ACE award at the opening general session of catering industry professionals on Monday, February 23, 2009 at the Las Vegas Hilton.
The catersource ACE Award recognizes companies that have shown leadership and noteworthy achievement in the catering industry through culinary, business, community and professional development. “We are extremely proud to be honoured with the prestigious ACE Award,” said Debra Lykkemark. “When I opened the company 23 years ago, we set out to be one of the top caterers. To be recognized by my peers in the international catering community for our hard work is extremely gratifying and a tribute to our entire team.”
Culinary Capers also took home three awards at the 2008 CATIE Awards (Catered Arts through Innovative Excellence). The CATIE Awards are presented by the International Caterers Association, another highlight of the 2009 catersource Conference and Tradeshow, an international event attended by over 4,000 catering industry professionals. The awards are designed to recognize the achievements of caterers from around the world.
foie gras parfait
The winning entries were in the following three categories: Best Plated Menu for a spectacular six-course plated lunch focused on seasonal ingredients in Whistler, BC for 330 guests; Best Hors d’oeuvre for a foie gras parfait with spiced apple brioche and cardamom croquant, created for an exclusive event for Louis Vuitton; and Best Celebration Cake for a birthday cake, inspired by Jimmy Choo designer shoes, for an ultra-stylish birthday soiree.
jimmy choo celebration cake
EBC president Eric Pateman worked closely with the Culinary Capers team at the Beijing Summer Olympics in 2008, designing and preparing BC-centric menus for the BC Canada Pavilion.
As excited as we are to have Culinary Capers as a partner of EBC, we are even more pleased to be able to offer our clients a chance to learn from one of the best catering chefs in the industry. On March 18th, Culinary Capers Chef de Cuisine Jonathan Chovancek will join us for our Cooking with BC’s Best Market Dinner. If you want to know how to entertain with style and create an evening for your guests to remember, this is your night! As exclusive caterer for the BC Canada Pavilion in Beijing, Jonathan oversaw Culinary Capers’ cuisine during the 2008 Summer Games – an amazing accomplishment. His experience in award-winning restaurants, such as the Aerie Resort and Sooke Harbour House, helped prepare him for the challenges of working in a creative and fast-paced catering environment and his commitment to using the freshest possible ingredients to produce fine food rules his philosophy. Learn from the best! Tickets are only $84.95 per person, and going fast, so don’t delay – book online here.
DEACON’S CORNER – HONEST FOOD, HONEST PRICES
“It’s inspired by family history you might say” comments Educated Palate partner Tyson Reimer on their latest venture, Deacon’s Corner on the edgy edge of historic Gastown that opened today. A classic diner in every sense, Deacon’s Corner pays homage to an Imperial Oil station and truck stop diner built by Mr. Reimer’s grandfather and great uncle in the early 1950’s on the Trans Canada Highway outside of Winnipeg.
Seating 65 people, Deacon’s Corner offers honest, home-made food. “Everything is made from scratch – including the biscuits.” Like diners of the past, this is unpretentious fare – hearty Soups, Chili, Meatloaf, Mac ‘n Cheese and Fried Chicken as well as classic sandwiches – Openface Turkey, Reuben, Grilled Cheese and Club House are found on the lunch menu along with burgers and housemade hotdogs with all the fixin’s.
What’s a diner without breakfast? Morning sees eggs served in a variety of ways with accompaniments such as Corned Beef Hash, Chicken-fried Steak, Hickory-smoked Ham and Biscuits with Gravy. Omelettes abound along with other standard items including Buttermilk Pancakes, French Toast, Hot Oatmeal and Baked Beans.
In these times of economic uncertainty, patrons will be pleased at Deacon’s value pricing. Breakfast mains average well under $10 with the Hungry Man Steak and Eggs (three eggs, 5oz. strip steak, hash browns and toast) topping the menu at $13.50. At lunch, only the Pulled Pork Sandwich and the Chicken-fried Steak are priced more than $10 — break the bank at $10.25.
With prices like these, Deacon’s Corner is sure to become a mainstay of the neighbourhood and the business crowd. Back in the 30’s, way before there was a Timmy’s, the local police always ate in diners. They knew good food and good value when they saw it. Keeping this in mind, Mr. Reimer’s diner is conveniently located next to East Vancouver’s main police depot. So you’ll be sure to see some of Vancouver’s finest appreciating Deacon’s honest fare and endless coffee.
101 Main Street, Vancouver. 604.684.1555
DINERS’ CHINESE CHOICE AWARDS NAMED
Last week we told you about the 1st Annual Edgewater Casino Chinese Restaurant Diners’ Awards. Well, the votes are in! Over 7500 diners voted, and the results are below.
This is the first part of the Chinese Restaurant Awards. The second part is the Critics’ Choice Awards, where a panel of judges led by food writer & cookbook author Stephen Wong and food & travel writer (and EBC guide!) Stephanie Yuen, will name 25 ‘Signature Dishes’.
DINERS’ CHOICE AWARDS
Best Dim Sum Restaurant – Sun Sui Wah Seafood Restaurant
Best Cantonese Restaurant – Mui Garden
Best Northern Chinese Restaurant – Shanghai River Restaurant
Best Hot Pot Restaurant – Chubby Lamb Hotpot Restaurant
Best Taiwanese Restaurant / Bubble Tea Cafe – Well Tea
Best Hong Kong Style Cafe – Gloucester Cafe
Best Noodle Soup Restaurant – Sha Lin Noodle House
Best Congee Restaurant – Hon’s Wun Tun House
Best Chinese Bakery Shop – Anna’s Cake House
Best BBQ Shop / Restaurant – BBQ Master
THE TEAM REPORTING TO MARKET
This week, Stephen Darling, GM of Vancouver’s Shangri-La Hotel, in partnership with Chef Jean-Georges Vongerichten, announced key members of the team that will oversee culinary operations for the property and the flagship restaurant MARKET by Jean-Georges when the hotel and its dining facilities open January 24, 2009.
David Foot has been named executive chef, responsible for bringing Jean-Georges’ vision to life at MARKET. Foot joined Shangri-La in 2006 as a “Tiger”, one of a group of young hoteliers trained at Shangri-La hotels throughout Asia, who are now bringing their Asian expertise and training to the group’s first hotel in North America – the Shangri-La Hotel, Vancouver. He initially took on the role of executive chef of Shangri-La Hotel, The Marina, Cairns in Australia. Since January 2008, he has been executive sous chef at the Pudong Shangri-La, Shanghai in China. Foot will be familiar to Vancouverites from his culinary roles at Diva at the Met, the Beach Side Café and the Westin Grand. He has also worked with Fairmont in Vancouver and the Ritz Carlton in San Francisco. Foot has just returned from China, and after a brief stop in Vancouver, will spend the month of December with Jean-Georges in New York.
Joining Foot is Wayne Harris who will take on the role of executive sous chef. Harris joins Shangri-La from the Fairmont Waterfront where he was restaurant chef for Herons, the hotel’s signature restaurant. His culinary career includes roles at Vancouver’s Sutton Place and Pan Pacific hotels and Lumiere restaurant. Harris was also a finalist in Canada’s National Bocuse d’Or competition in 2006.
Paul Grunberg, the general manager of MARKET by Jean-Georges is currently in New York with Jean-Georges’ Culinary Concepts team. He brings both hotel and independent restaurant experience to his role at Shangri-La. Grunberg’s progressive roles in Vancouver have included management positions at the Westin Bayshore, Nu restaurant, Lumiere and most recently, Chambar where Grunberg was restaurant general manager.
Bruno Valentino takes on the role of restaurant assistant manager. Valentino arrives in Vancouver from Bora Bora, French Polynesia where he was general manager of Lagoon, the signature restaurant by Jean-Georges Vongerichten. A graduate of the Paul Augier Catering School in Nice, France, he began his career as a bartender in Italy and over the past seven years has assumed roles in both independent restaurants in Europe as well as with global hotel brands that include Sofitel and St. Regis.
Robert Stelmachuk has been named sommelier. A 25-year veteran of the wine and hospitality industry, Stelmachuk’s career has included roles with wine stores, culinary training institutes, and independent restaurants. Stelmachuk was most recently director of wine education at the Pacific Institute of Culinary Arts (Vancouver) and sommelier/maitre d’ at le Crocodile restaurant. He is a graduate of the International Sommelier Guild, has a diploma from the Wine & Spirit Education Trust of London (WSET) and is a 2005 scholarship recipient of the Society of Wine Educators of North America.
The addition of MARKET by Jean-Georges heightens the anticipation for the January opening of the Shangri-La Hotel, Vancouver, the first North American hotel for the Asian-based luxury group, Shangri-La Hotels and Resorts. The 119-room hotel, set in the downtown core, will occupy the first 15 floors of a 61-storey multi-purpose complex, incorporating innovative residential living, high-end retail shopping, creative restaurants and an outside public art space.
CHINESE RESTAURANT AWARDS – LAST CHANCE TO VOTE!
This January will see Vancouver’s inaugural Chinese Restaurant Awards, with 25 categories voted on by some of the cities top food critics (see Critic’s categories below). This new award will be an important factor in dining decisions made next year and you can help with that.
There are ten categories you can vote on in the Diners Choice category but vote soon, voting ends by midnight this Sunday (November 30th). A secure web site registers you, then links you to the awards page where you can vote for your favourite Best Dim Sum Restaurant, Cantonese, Northern Chinese, Congee, even bakery!
The Diners’ Choice Awards is a category open to the general public. In recognition of the knowledgeable dining habits of all Vancouverites, this category, offered in both Chinese and English, will allow the dining public to share their valued opinion on the best locations for Chinese cuisine. With many non-Chinese growing up in Vancouver on Dim Sum lunches, family dinners in Chinese restaurants and favourite dishes, it was important to hear from all those who call Vancouver home.You can vote on line by registering here. Ten members of the general public will also have a chance to win dinner for six at any one of the winning Diner’s Choice restaurants as well as 2 tickets to the awards ceremony in January.
Winners will be announced on the website in mid December.
Diner’s Choice Awards
1. Best Dim Sum Restaurant
2. Best Cantonese Restaurant
3. Best Northern Chinese Restaurant
4. Best Hot Pot Restaurant
5. Best Taiwanese Restaurant / Bubble Tea Café
6. Best HK Style Café
7. Best Noodle Soup Restaurant
8. Best Congee Restaurant
9. Best Chinese Bakery Shop
10. Best BBQ Shop / Restaurant
Critics’ Choice Awards – Best Signature Dish
The Criteria
Nominations were based on taste, presentation and creative use of key ingredients as well as the use of local and in season, ingredients. Restaurants were nominated in each of the 25 categories. One winner will be awarded in each category to receive “The Critics’ Choice Award – Signature Dish”
Signature Dishes
1. Crab
2. King Crab
3. Shrimp
4. Lobster
5. Cantonese/Hong Kong-style Dim Sum
6. Northern/Shanghai-style Dim Sum
7. Congee
8. Noodles & Rice
9. Chinese Dessert
10. Innovative Dish
11. Chinese Pastry
12. Barbecue
13. Soup
14. Fish
15. Geoduck
16. Scallops
17. Clam
18. Cold Appetizers
19. Pork
20. Beef
21. Lamb/goat/mutton
22. Chicken
23. Duck
24. Squab
25. Vegetarian
Winners will be announced on Thursday, January 15th, 2009 at the Edgewater Casino at Plaza of Nations.
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