Naramata Bench Spring Release
It’s time to buy your tickets for the Naramata Bench Wineries Spring Release. This April, there will be tastings in both Vancouver and Victoria.
In both cities, join the winemakers of the Naramata Bench and savour the unique delights of their individual and award-winning talents. In Vancouver wines will be paired with delectable treats from some of the finest restaurants of Vancouver and Naramata. In Victoria pairings will be prepared by Chef Brad Horen, Executive Chef for the Inn at Laurel Point and recently appointed Captain of Culinary Team Canada.
These events sell out every year so mark your calendar and get your tickets now for Vancouver on April 12 and Victoria on April 14.
For tickets online go to our Naramata Bench website by clicking here. To order tickets by phone call 1-800-663-1900.
This year the Spring Release events will include the release of the Second Annual Naramata Red Blend, an exclusive blending of red wines from four Naramata Bench Wineries. After tasting and test blending, this year’s Red Blend is a collaboration between Howling Bluff, Therapy Vineyards, Black Widow and D’Angelo wineries.
This Blend is not available in stores and is only available through the auction which will be held both in Vancouver and Victoria. Each 3 Litre Double Magnum of this limited release is signed by the contributing winemakers.
In addition to the Naramata Red Blend you will also be able to place your bids on an auction of exclusive Naramata wines; the Best of the Bench 2010 collection; wine gifts; plus Naramata trips and experiences.
Partial proceeds from the auctions will be donated to the Vancouver Art Gallery in Vancouver and the Belfry Theatre in Victoria.
Vancouver – April 12th – Westin Bayshore Hotel
6:30 to 9:00 pm and tickets are available now on line or by phone at 1-800-663-1900.
In Victoria – April 14th – The Inn at Laurel Point
6:30 to 9:00 pm and tickets are available now on-line or by phone at 1-800-663-1900.
Note: For accredited members of the Food and Beverage industry only there will be a separate tasting only event on the afternoon prior to the main event. For information on this please send your name‚ email‚ contact phone number‚ and the name of the restaurant‚ wine shop‚ publication‚ or other food and beverage industry business that you are affiliated with to: victrade2010@gmail.com (for Victoria) or vantrade2010@gmail.com (for Vancouver)
Celiac Weekend at the Fairmont Empress
We see a lot of interesting promotions through the inbox, but this was a new one for us ~ and we like!
For generations, families and friends have gathered to create unique and fond memories around a meal of exquisite cuisine and fine service. Now a fine dining restaurant is featuring epicurean experiences specially designed for people with Celiac’s disease or gluten intolerances.
Celiac Weekend at the Fairmont Empress begins with a four course dinner in the exquisite Empress Room on Saturday March 13. This dining room has played host to stars, royalty and dignitaries with it timeless elegance and historic significance. Influenced by sustainable Cowichan Valley farmers and Ocean Wise seafood, this dining room features the finest ingredients coupled with impeccable service.
~ C$75 per person ~
Next, partake in Victoria’s world renowned ritual, Afternoon Tea at The Fairmont Empress. Sunday March 14, a menu has been designed with you in mind. Starting with finger sandwiches made with rice flour, no tea experience would be complete without traditional scones made gluten-free. Our pastry shop adds delicious sweets to round out your Afternoon Tea experience.
~ C$44 per person ~
Guests of these events may opt to make it a weekend, with a special
“take the elevator home” rate starting at C$99.
For reservations and information 250-389-2727 or emp.diningres@fairmont.com
And while you’re in Victoria, be sure to check out Origin Gluten Free Bakery, opened this week.
It’s your Choice for Dine Around – Victoria or Seattle
Dine Around & Stay In Town Victoria
Now until March 7th, travel to Victoria for the capitol city’s mouth-watering dining event of the year. Dine Around & Stay in Town: Victoria boasts the second highest number of restaurants per capita in North America and you’ll have no trouble finding the perfect place to recharge with special offers from accommodation members. Dine Around Participating restaurants offer three-course menus for $20, $30 or $40 CDN per person and are all paired with BC VQA wine suggestions. View participating restaurants and menus here.
Dine Around Seattle
Dine Around Seattle is a fine-dining experience you don’t want to miss. Now in its eighth year, this bi-annual promotion has become so woven into the culinary culture of the area, that locals and visitors alike eagerly await its arrival.
Here’s how Dine Around Seattle works… Each March and November, Sundays through Thursdays, Seattle area’s finest restaurants offer 3-course dinners for a mere $30. This includes selections for appetizer, entrée, and dessert. Many of the restaurants also offer lunch for $15. Prices do not include beverage, tax and gratuity.
You can view the restaurants and menus here.
1st Annual Exceptional EATS! Awards Winners Announced
Today the winners of the 1st Annual Exceptional Eats! Awards were announced. Organized by BC’s food authority, EAT Magazine, the awards are a celebration of the notables from Victoria to Sointula and Tofino to Salt Spring (the Islands!).
This from Gary Hynes, editor of EAT:
We knew EAT readers can be vocal about what they like. They eat loyally at their favourite restaurants; shop for quality ingredients at farm markets, specialty delis and bakeries; and support a sustainable, seasonal and local approach to eating.
Some prefer taste above all else, others support ethical buying and concern for the environment over genetically produced foods; while still others follow the 100 mile diet and forgo bland foods flown in at high cost.
To Vancouver Island, a big thank-you for your tremendous response to the 1st Annual Exceptional Eats! Awards reader’s survey. You went online in droves and barely flinched at the wopping 38 questions we posed. You’ve proven beyond a doubt you are one of the most passionate and savvy food & wine regions in BC, Canada—hey— even North America. Go ahead and boast. You live in a vibrant, giving and bountiful food community. From our top chefs to the farms and farmstands up and down the Island to your overwhelming support for local small shops, restaurants and businesses, Islanders are a unique bunch and deserve your own food and drink awards.
*the latest issue of EAT hits the streets today – don’t miss it**
Sunday Recipes – Vancouver Island Pork Roast, Apple Compote, Blue Cheese Potato Gratin
Every Sunday we share a recipe from EBC president Eric Pateman. Here’s a lovely Sunday dinner recipe from one of our Whisky Dinners.
Vancouver Island Pork Roast
Granny Smith Apple Compote & Blue Cheese Potato Gratin
SERVED WITH BENRIACH 21 YEAR OLD
Serves 8
Pork
- 3 lb Sloping Hills Pork Roast, with Crackling (Lynn Valley Meats or Armando’s – Special Order)
- ¼ C Olive Oil (Edible BC)
- ¼ C Pomegranate Mustard (Edible BC)
- Salt & Pepper (Edible BC)
Apple Compote
- 2 Large Granny Smith Apples, Peeled and Coarsely Chopped (Green Grocer)
- 2 Large Ambrosia Apples, Peeled and Coarsely Chopped (Green Grocer)
- 2 Tbsp Butter (Milk Man)
- ½ Sweet Onion, Finely Sliced (Green Grocer)
- ½ C Brown Sugar (The Grainry)
- ¼ C Raisins (The Grainry)
- Zest of One Orange, Plus Juice (Green Grocer)
- ¼ C Fresh Herbs, Finely Chopped Including Rosemary, Sage & Oregano (Green Grocer)
Gratin
- 2 lbs Russet Potatoes, Peeled and Sliced Thin on a Mandoline (Green Grocer)
- 2 lbs Sweet Onions, Caramelized (Green Grocer)
- 4 Tbsp Butter (Milk Man)
- ½ Liter Whipping Cream (Milk Man)
- 250 gr BC Blue Cheese (Oyama)
- Salt & Pepper, To Taste (Edible BC)
Method:
Pork
If the fat (crackling) is not already scored, score it with a sharp knife and then rub the pork roast with the olive oil, mustard, salt & pepper.
Roast in a slow oven (220 degrees) until the internal temperature of the pork reaches 150 degrees and then remove from the oven and cover with foil to rest and keep warm. This should take approx. 3 hours.
Compote
While the pork is cooking, you can cook the compote. Add all of the ingredients to a medium sized sauce pan and cook over medium heat until the apples are tender and the onion is soft. Turn down the heat to low and keep warm.
Gratin
While the pork and the compote are cooking you can assemble and bake the gratin in about an hour. First, combine the whipping cream and blue cheese in a sauce pan and reduce over medium-low heat by half. While the cream/cheese mixture is reducing, you can be caramelizing the onions in a frying pan on another burner. The secret to caramelizing onions is a low heat for a long period of time. Both of these things should take approx. 40 minutes to accomplish.
Once the cream is reduced and the onions are caramelized, you are ready to assemble the gratin (assuming you already peeled and sliced your potatoes). To assemble the dish, butter a baking pan well on all side, and then start layering it with slices of potatoes, then onions, and then cream. Sprinkle with salt and pepper, and then start again – potatoes, onions, cream, S&P, and so forth, until the pan is full. Be sure to keep pushing the filling down so you get a nice tight filling in the pan.
Once you have everything in the pan, cover it with tin foil and back it in a 350 degree oven for one hour. Remove the foil 45 minutes in to the cooking time to ensure the top gets nice and golden brown. You can sprinkle the top with more blue cheese, or another type of cheese if you desire as well.
To Serve:
Place a scoop of the gratin, along with a few slices of the pork on the plate and garnish with the apple compote and any pan juices from the roasted pork. You could also make a cider gravy using the drippings from the pork roast if you desire.
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