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Chefs' Table Society of BC's Slow Fish Dinner Returns

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Lovers of local seafood and social times rejoice as the Chefs' Table Society of BC's Slow Fish Canada Dinner returns for the 5th year to the Pacific Institute of Culinary Arts (PICA) on Sunday, September 23, 2018 from 6pm-9pm. 

This annual event allows seafood lovers to gather and indulge in local sustainable seafood in the most interactive way.  

With only 100 tickets available, be an early bird! Purchase tickets before September 9 for $99 + taxes and fees here. (Tickets from September 10 onward are $109 + taxes and fees).

Like all Chefs' Table Society events, the proceeds from this event along with earmarked funds will be used to fund a scholarship; in this case, one that will be awarded that night.

Meet the chefs while you eat:
It's a kitchen party! Move from kitchen to kitchen and enjoy sustainable seafood. Credit Meighan Makarchuk

The evening starts with Pacific Institute of Culinary Arts (PICA) culinary student-prepared canapés, and Frizzante Rosé from Salmon-Safe winery St. Hubertus & Oak Bay Estate Winery.

Next, attendees move through the school's eight professional teaching kitchens to meet the visiting chefs, who each offer a tasting-sized portion of local sustainable seafood delicacies.

Leading the event committee is Chefs' Table Society chef Darren Clay, executive culinary chef instructor at PICA, and Poyan Danesh, culinary director at Ocean Mama Seafood.

This year's participating chefs:
Julian Bond, Pacific Institute of Culinary Arts
Andrea Carlson, Burdock and Co.
Welbert Choi, Forage
Warren Chow, Juniper
Jason Harris, Colette Grand Café at Holt Renfrew
Edgar Kano, Four Seasons Hotel
Greg McCallum, Le Crocodile
Mark Singson, Food Art and Music (Top Chef Canada Finalist Season 6)

Dishes will include the chefs' creative interpretations of how to serve sustainable local sturgeon, arctic char, Humpback Shrimp, Honey Mussels, Spiny Scallop
Geoduck, Albacore tuna and Octopus.

Wines paired with each dish will be from the portfolio of Peacock & Martin, and several Salmon-Safe BC wineries.

The intention of the event aside from raising funds is to raise awareness for Slow Fish Canada (a Slow Food initiative) and its role in protecting our oceans. Slow Food has been working in the field of sustainable fish for many years, raising awareness among seafood-lovers through the biennial Slow Fish fair in Genoa and developing projects to support responsible artisanal fishing communities. The quality and variety of the ocean's bounty will be in the spotlight at this special Slow Fish dinner.  

Tickets include reception, flavourful seafood dishes paired to wines, sweet treats from James Coleridge of Uno Gelato and a rare chance to interact with eight acclaimed chefs. 

With limited tickets available, seafood lovers are advised to act quickly, as this exciting and delicious event sells out every year. Tickets can be purchased here.  

About The Chefs' Table Society of British Columbia
The Chefs' Table Society of British Columbia is a registered, non-profit society composed of BC's leading chefs and culinary professionals. It is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs' Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools. For more information or to become a member visit chefstablesociety.com. Get social with the chefs on FacebookInstagram, or Twitter.

About Slow Fish Canada
Slow Fish Canada is a campaign that focuses on issues related to fisheries, and encourages only the seasonal consumption of wild salmon, discourages the consumption of any form of farmed salmon, and is committed to the restoration of wild salmon stocks. Learn more about the Slow Fish Movement at  www.slowfood.com/slowfish/. Follow Slow Food Canada on Facebook and  Twitter.

 

Chefs' Table Society of BC hosts Wild Salmon Celebration August 25

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It's that beautiful midsummer time of year in BC when seasonal ingredients like peaches and tomatoes shine on our plates, and wild sockeye salmon makes its seasonal run.

On Saturday, August 25, 2018, join the Chefs' Table Society of British Columbia and the BC Salmon Marketing Council from 6:30pm-9pm, for a celebration of an iconic seasonal BC product: wild salmon. Tickets, $59, and more information here.

Tasting-sized dishes featuring BC wild sockeye salmon will be prepared by six well-known Chefs' Table Society of BC member  chefs, who unite for this event over their love of the ocean.

Grazing through six food stations and savouring BC Salmon Safe wines while live music plays, you will participate in the only outdoor high-end event celebrating BC wild salmon, generously provided by Grand Hale.

Participating Chefs:
Meet the lineup of participating chefs and the dishes they have exclusively prepared for this event:

Ned Bell, Ocean Wise
Cured and Crispy Wild BC Sockeye Salmon with Lime and Poblano Dressing, Cashew Cream and Crumble

Darren Clay, Pacific Institute of Culinary Arts
Baked Salmon, Horseradish Crust, Pickled Cucumber Salad, Beets, Dill Oil

TJ Conwi and Bruce Nollert, ono Vancouver (Private chef/food service consulting business)
Hawaiian Lomilomi Salmon, Coconut Taro Poi, Seaweed Tapioca Pearls Crackers

Mariana Gabilondo, La Mezcaleria
Tostadas - Habanero Ash Cured Salmon, Crispy Corn Tostada with Acuyo "Butter", Ancho Pearls, Plantain Crisps and Mixed Micro Greens.

Gus Stieffenhofer-Brandson, Hawksworth
Gus' Famous Maple Candied Salmon with Horseradish & Garlic Scape

Lucais Syme, Cinara
Cured Sockeye Salmon with Caponata

Perfectly paired for a warm summer's night, Salmon Safe wines from local BC wineries, including  Covert Farm Family Estate, Intersection Estate Winery, Sage Hills Estate Winery, St. Hubertus & Oak Bay Estate Winery, Tinhorn Creek Vineyards, and VinAmité Cellars will be available for tasting. For those who want an alternative from wine, you are covered, as Whistler Brewing , Lonetree cider, and Shelter Point Distillery will also offer libations. 

And to make sure your sweet tooth is satisfied, Maestro James Coleridge, Uno Gelato, will treat everyone with seasonal gelato.

The waterfront al fresco style dinner, held on a warm summer night with the False Creek marine surroundings, makes a beautiful backdrop as people gather to taste, all in celebrating a local, sustainable delicacy.

"By having everyone come out to enjoy ocean-caught, sustainable salmon, we are showcasing the best of our coast," states Robert Belcham, Chefs' Table Society of BC president. "I look forward to seeing everyone there."

Learn more about the Chefs' Table Society, its values, how to join, this event and other upcoming activities on Twitter, Instagram or on Facebook .

Chefs' Table Society of BC Takes a Stand Against Farmed Atlantic Salmon

Chefs 'walk the talk' with a wild salmon event August 25

[Vancouver, BC] While you likely have heard of their signature events in Vancouver, (the Spot Prawn Festival, the Curry Cup and more) the Chefs' Table Society (CTS) is the organization in the background making these events and other things happen.

A non-profit organization since 2004, the CTS is a chef-administered, province-wide collaborative that supports innovative and sustainable programs that inspire, educate and nurture chefs, food producers, and the local food industry, all the while promoting standards of excellence with the aim of enhancing the reputation of our regional cuisine. Among its core values is to conduct its activities based on fraternity, mentorship and sustainability for its people, land and resources.

Chefs' Table Society president Robert Belcham. Photo by Chris Mason Stearns

Chefs' Table Society president Robert Belcham. Photo by Chris Mason Stearns

The CTS is making a formal statement that they are against open pen aquaculture for farmed Atlantic species in Pacific water. A land-based closed aquaculture system is recommended.

CTS president Robert Belcham says, "The Chefs' Table Society has had sustainability as one of its core values since its inception. We have always taken the stance that open net Atlantic salmon farming on the west coast is misguided, dangerous for our wild salmon stocks and negatively impacts our coastal first nations' fundamental right to clean ocean waters. We believe the future of this kind of aquaculture is better suited in closed containment, land based facilities. We need to push the government to continue the research into this kind of technology."

And the chefs practice what they preach. On Saturday August 25, 2018, from 6:30 - 9 pm, the Chefs' Table Society of British Columbia and the BC Salmon Marketing Council are hosting the 2nd annual celebration of an iconic BC product: WILD SALMON. Tickets and information here.

"By having the public come out and enjoy ocean-caught, sustainable salmon, we are showcasing the best of our coast," states Belcham. "I look forward to seeing everyone there."

Learn more about the Chefs' Table Society, its values, how to join, this event and other upcoming activities on Twitter, Instagram or on Facebook.

TIME Winery Opens in Downtown Penticton

Graham Pierce joins team as director of winemaking

Photo Library: Photos of TIME Winery and winemaking team available via Dropbox.

NOTE TO THE READER: At the time of this announcement, the winery is an inspection away from opening. The plan is to open this weekend, subject to the final occupancy permit.

It is best to call the winery 236-422-2556 ext 106, or check its social media channels @timewinery for the most up to date information. 

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[Penticton, BC] TIME Winery announces the soft opening of its winery in downtown Penticton at 361 Martin St. A grand opening of TIME Winery will take place in late 2018 following harvest.

During the soft opening period, chef AK Campbell, executive winery chef, will lead the culinary program to offer a selection of daily appetizers, features, and drink options.

TIME Winery is owned by ENCORE Vineyards, and is the sister winery to Evolve Cellars and the McWatters Collection label. To coincide with the opening of TIME Winery the ENCORE Vineyard team announces the appointment of Graham Pierce as director of winemaking.

With more than a decade of experience producing award-winning wines in the Okanagan, Pierce is a local British Columbian who grew up in Horseshoe Bay and received his winemaking and viticulture education from the Okanagan College in Penticton.

Prior to joining the team at ENCORE Vineyards, Pierce worked at Black Hills Estate Winery in Oliver, BC, where he has been for the past ten years, creating a strong lineup of wines including the premium Nota Bene. Before that he was at Mt. Boucherie Estate Winery and before that, a chef at Kelowna's Summerhill Pyramid Winery

Pierce's in-depth understanding of the Okanagan wine region and extensive winery operation knowledge, combined with his viticulture and winemaking experience, allows him to maximize the freshness of hand-picked and harvested grapes to create aromatic whites and balanced, big reds that truly express the terroir of BC.

At ENCORE Vineyards, Pierce is supported in the winemaking duties by Nadine Allander, who has been recently promoted from assistant winemaker to the position of winemaker.

"We have been industry friends with Graham for many years," says Harry McWatters, CEO of ENCORE Vineyards. 

"It is great to have him join our team. His pedigree of winemaking and knowledge in handling Okanagan fruits will allow Evolve Cellars, McWatters, and TIME Winery to continue making exceptional BC VQA certified wines that is a reflection of the land where the grapes are grown and the talented people who craft them."

Pierce is also enthused by the new role. "I look forward to working with this pioneering, yet continually-innovating family team," states Pierce. 

"The fun challenge will be to oversee and make a range of wines; from fruit-forward, juicy Evolve Cellars wines, to the complex and textured wines of TIME Winery and the McWatters Collection. After crafting still wines for so many years, I am most excited about the chance to create my first small batch sparkling wine."

TIME Winery welcomes Graham Pierce as director of winemaker and Nadine Allander as winemaker. Credit: Chris Stenberg

TIME Winery welcomes Graham Pierce as director of winemaker and Nadine Allander as winemaker. Credit: Chris Stenberg


About TIME Winery:

While the literal definition of TIME may be elusive, it is an observed phenomenon which allows us to honour key moments in our shared journey through life. With 50 vintages of experience in the South Okanagan, TIME Winery is committed to creating wines that express the unique flavours of Okanagan wine country. 

Built within a revitalized historic theatre in downtown Penticton, the heart of South Okanagan wine country, the new TIME Winery offers a tasting bar, lounge and intimate outdoor patio for guests to enjoy. TIME Winery's full kitchen and event space provide a unique venue for your next public or private event.
 

About ENCORE Vineyards:

ENCORE Vineyards., a progressive Okanagan-based company, is home to British Columbia (BC) wine brands including TIME Winery, Evolve Cellars and McWatters Collection.

ENCORE Vineyards Ltd. has amassed an impressive team, poised to help define the next generation of BC wine and winemaking via its production centre in the Okanagan Valley. The company is led by president and CEO Harry McWatters, a 50-vintage pioneer of the modern British Columbia wine industry, with daughter Christa-Lee McWatters-Bond (sales and marketing director), and son Darren McWatters (logistics and operations) who are each armed with lifelong wine industry experience and insight. Graham Pierce is the group's director of winemaking, supported by winemaker Nadine Allander, and talented hospitality and sales teams. See more on each winery at encorevineyards.ca

Vancouver's Premier Culinary Festival Returns with 37 Top Chefs

Vancouver's Premier Culinary Festival Returns with 37 Top Chefs

EAT! Vancouver introduces all new event: EAT! Fine Cognac

[Vancouver, BC] EAT! Vancouver returns to Vancouver from November 5 to 10. More than 37 acclaimed chefs from across Canada, Los Angeles and Portland will take part in this year's festival. This year's EAT! Vancouver festival offers 18 events including the all-new, EAT! Fine Cognac event. 

Net proceeds from this year's EAT! Vancouver festival will once again support Project CHEF, a local charitable organization that teaches elementary school children about healthy cooking and eating via a curriculum-based experiential program. EAT! Vancouver contributed $25,000 from last year's festival, which enabled Project CHEF to offer its program to 556 children and 350 parent volunteers.

TICKET RELEASE DATES:

June 25-27: American Express pre-sale begins. 

June 28: Ticket on sale for general public via www.eat-vancouver.com

EAT! Vancouver returns November 5 to 10 with more than 37 chefs and 18 culinary events. Proceeds from this year's festival supports Project CHEF. Photo Credit: Hamid Attie

EAT! Vancouver returns November 5 to 10 with more than 37 chefs and 18 culinary events. Proceeds from this year's festival supports Project CHEF. Photo Credit: Hamid Attie

This year's EAT! Vancouver events include:

  • NEW: EAT! Fine Cognac (Nov. 6 at 7pm, Pinnacle Hotel Vancouver Harbourfront)- $175 plus tax.
    • For more than 400 years, Cognac stands as one of the world's greatest spirits. Centuries of experience of the growers and the meticulous attention to detail from the producers, with only the finest ingredients, has made Cognac perfection in a glass. Many of the world's finest Cognacs will convene in one room for your hedonistic enjoyment. To heighten the experience, delight in food pairings to complement the tasting. Rare Cognacs will be available for purchase on-site from Legacy Liquor.
  • EAT! Expert Classes (Nov. 5-8 at 7pm at various locations)- $75-$105 plus tax.
    • From authentic Italian pizza making to creating your own special dry-aged salami and knowing the secret of the Turducken sandwich, each class is an educational culinary experience for you to learn tips and hacks from the very best artisans.
  • EAT! Dinner Series (Nov. 7-8 at various times and locations)- $95-$225 plus tax.
    • Each dinner is a unique and one-time culinary collaboration between a BC chef and a special visiting chef. It's a powerhouse partnership featuring the best of both chefs and is guaranteed to impress your senses. 
  • EAT! Harvest (Nov. 9 at 7pm, Pinnacle Hotel Vancouver Harbourfront)- $125 plus tax.
    • This signature savoury event is back and bigger than ever. EAT! Harvest features a lineup of 21 rockstar chefs who will offer bites of canapés that embody their cuisine. Carefully-selected wine pairings were chosen to complement the decadent canapés. The result is an unparalleled event highlighting some of the best chefs in the world, all in one room. Chef Antonio Park from Park Lavanderia of Montreal, chef Tyler Shedden from The Chase of Toronto, chef Neal Fraser from Redbird of Los Angeles and chef Naomi Pomeroy from Beast of Portland are only a few of the guest chefs to name. 
  • EAT! Pastry (Nov. 10 at 2pm, Pinnacle Hotel Vancouver Harbourfront)- $79-$99 plus tax.
    • The elite of the dessert scene unite under one roof to make EAT! Pastry a must for anyone with an appreciation for the finest in chocolate and pastry. Take a decadent journey and meet 13 award-winning pastry chefs and chocolatiers from Vancouver and beyond, including guest chefs Brett Roy from Sweet Lollapalooza of Edmonton, and Patrice Demers from Patrice Patissier of Montreal. Seasonal cocktails included.

All events are restricted to persons 19 years of age and older. ID required.

LIST OF PARTICIPATING CHEFS AND MORE INFORMATION:

Please visit www.eat-vancouver.com 


ABOUT EAT! VANCOUVER:

The 16th annual EAT! Vancouver Food + Cooking Festival is one of Canada's most anticipated premium world-class culinary festivals in support of Project CHEF. Attracting attendees throughout North America, the 2018 EAT! Vancouver takes place from November 5 to 10 and features culinary collaborations between award-winning chefs across Canada and the United States. Experience a culinary experience like none other from this year's events including: EAT! Dinner Series, EAT! Harvest, EAT! Pastry, EAT! Expert Classes, and the all new EAT! Vancouver Fine Cognac. More: www.eat-vancouver.com

Evolve Cellars Now Offers Pop-Up Dining and a Curated Picnic Bar

Popular Summerland winery evolves its onsite culinary experience

[Summerland, BC] Summerland's Evolve Cellars is named for a constant evolution to be better. To walk its own talk, Evolve Cellars introduces their summer culinary program, led by chef AK of TIME Winery.

Evolving Picnic Bar

An ever-changing picnic bar offering based on seasonality and individual inspiration from chef AK and his culinary team. The picnic bar is an exploration of flavour, texture and creativity. 

Visitors choose from a daily selection of three sandwiches (two meat options and one vegetarian option) and two salads (either hearty vegetable or starch-based) such as:

  • Blanched broccoli salad with caramelized onion, bacon, pecorino, and citrus vinaigrette.
  • Pasta salad with sun-dried tomatoes, olives, roasted garlic, basil, and parmesan.

Build Your Own Picnic Bar

For those with a creative palate, the picnic bar also offers a "build your own charcuterie board" program with selections of quality imported, local, and house made meats, cheeses and breads paired with a rotating selection of chef inspired garnishes such as: tapenades, pickles, marinaded olives, flavoured mustards and more.

Enjoy a glass of wine paired with food from Evolve Cellars' picnic bar.

Enjoy a glass of wine paired with food from Evolve Cellars' picnic bar.

Pop-Up Dining Series

Great food and wine go hand-in-hand and are made better when joined by good company. This summer, Evolve Cellars welcomes you to join them in celebrating fabulous friendships in a series of pop-up dining programs. Upcoming pop-up series include:

  • June 15: Lobster Day Lunch (11:30am-3:00pm)- $15 to $25.
    • From lobster chowder to lobster tagliatelle, order à la carte from the lobster lunch menu and pair with a selection of Evolve Cellars wines.
  • June 16: World Tapas Day (6:30pm-9:30pm)- $95/person.
    • Enjoy a 10-course fine dining experience specially assembled by chef AK. 
  • June 17: Father's Day Southern Comfort BBQ Buffet (11:30am-3:00pm)- $40/person.
    • Treat your father to a Southern Style BBQ buffet while enjoying the valley's best winery view of Okanagan Lake. 

To reserve or for more information, call the winery at 778-516-7728 or email

Chef AK prepares dishes during Evolve Cellars' Pop-Up Dining Series event. Credit: Chris Stenberg

Chef AK prepares dishes during Evolve Cellars' Pop-Up Dining Series event. Credit: Chris Stenberg


Coming Soon: Quiche Program

There's more to winery food than a charcuterie and cheese platter. Chef AK will soon launch a quiche program that offers a changing selection (one meat and one vegetarian at all times). 

 

Coming Soon: Pickle and Preserve Plan

Surrounded by the bounty of Okanagan fruits and vegetables, chef AK wants to make this produce available to customers all year long. An extensive pickle and preservation program is coming soon to Evolve cellars, offering an assortment of delicious jarred goods such as: pickled vegetables and fruits, relish, chowchow, chutneys, tapenades, jams, jellies and spice blends. 

NOTE TO MEDIA: Photo assets for Evolve Cellars' Pop-Up Dining Series available via Dropbox


About Evolve Cellars:

You are the change. We change together. For every move you take forward, every positive thought you have, and for everything you've ever tried to do, you're always trying to be the best version of yourself. Evolve Cellars is right here with you.  

To evolve means to change or develop slowly, step by step, one day at a time, into a more advanced state of being. We believe that the Okanagan Valley has evolved to produce some of the best wines on the planet, and it is our intention to gently transform the fruit that Mother Nature creates into wines that can be enjoyed by all. Evolve Cellars' wines are fresh, fruit-forward, crisp, approachable, well-balanced and affordable that can be enjoyed by anyone, and at every occasion.  

The winery is perched on a bench overlooking Okanagan Lake and surrounded by five acres of vineyard, with a spectacular view across the water to the surrounding mountains. With a bright and airy tasting room, an onsite picnic bar and numerous sun-drenched patios, al fresco dining with a glass of wine in hand is essential. The grounds offer the perfect setting for a wedding or many special events, including yoga and corporate retreats. #raiseaglassto

For more information, visit www.evolvecellars.com

Okanagan Crush Pad Winery Acquires New Vineyard

Secrest Mountain Vineyard soon-to-be organic certified

Okanagan Crush Pad winery acquires Secrest Mountain Vineyard.

Okanagan Crush Pad winery acquires Secrest Mountain Vineyard.

[Summerland, BC] Okanagan Crush Pad Winery owners Christine Coletta and Steve Lornie announce that the winery has acquired Secrest Mountain Vineyards Ltd in Oliver, BC. The holding includes a 50-acre property planted in 2000 with 38 acres (15ha) of Pinot Noir, Gamay Noir, Chardonnay, Pinot Gris, Pinot Blanc and Gewürztraminer. The property has been under lease to Okanagan Crush Pad since 2010 and is currently transitioning to organic certification. Grapes from this vineyard have been instrumental in allowing Okanagan Crush Pad to increase production of its own wine labels, with Secret Mountain Vineyard grapes earmarked to many of the winery's top Haywire and Narrative wines.

"We thank Brad and Dave Wise for the hard work they have done over the years and wish them well in their future endeavors," states Lornie. "We look forward to working with their crew and completing the organic farming conversion they started."

Secrest Mountain Vineyard, which neighbours Covert Farms, is a flat, south-west facing bench in a high mountain setting 487 meters (1,600 feet) above sea level, with alluvial soils, studded with coarse gravel, sandy loam and limestone layers.

"The cool high altitude setting of Secrest Mountain yields exceptional grapes," notes chief winemaker Matt Dumayne. "We can harvest at full physiological ripeness with lower sugar levels, and subsequently create delicate, lower alcohol wines, which is exactly our aim. The vineyard has proven itself over the years, and we are able to produce some of the best sparkling, Pinots and Gamay that I have made over the course of my career."

With this acquisition, Okanagan Crush Pad now has 80 acres of grapes between their Switchback (Summerland), Garnet Valley Ranch (Summerland) and Secrest Mountain (Oliver) and aims to plant an additional 55 acres at their Garnet Valley Ranch and Monro Avenue sites, to bring the total to 135 acres.

"Owning and controlling our grape supply is critical to our future," notes owner Christine Coletta. "We have been very fortunate that the Wise family shared our vision, and have put in three years of hard work to convert to the farm to organic practices. Now we are in a position to see that work carried on. While our winemaking team is a key asset in the processing chain, the farmer is the unsung hero in any wine narrative. The more work done in the vineyard, the less intervention required in the cellar, and that suits our winemaking ethos fully."

Christine Coletta and Steve Lornie built Okanagan Crush Pad in Summerland, BC, on Switchback Vineyard in 2011. The facility, producer of Haywire and Narrative, has established a reputation by receiving unprecedented awards and accolades with chief winemaker Matt Dumayne at the helm in the cellar, and with farming in the capable hands of fellow New Zealander, Duncan Billing. Dumayne crafts natural wines from organic grapes in state-of-the-art concrete tanks, using native yeast, and minimal additives. 

The wines reflect the region's unique high mountain/northern desert setting noted for its intensely hot, short growing season with hallmark cool evenings. Visitors to Okanagan Crush Pad discover a guest center, built into the heart of the winery, where they are offered a rare glance into the art of winemaking and a place where they can sample and purchase.

 

About Okanagan Crush Pad:

Okanagan Crush Pad is Canada's first purpose-built custom crush winery facility, located on the 10-acre Switchback Vineyard in Summerland, BC. Owned by Christine Coletta and Steve LornieOkanagan Crush Pad focuses on making wines that celebrate purity and simplicity, and aim to lead the next evolution of Okanagan wine. Visitors to the tasting lounge, set in the heart of this state-of-the-art facility, get a rare glance into the art of winemaking. Watch the cellar team in action, discover why the team makes wine in concrete tanks, and learn how the team composes wines that are definitive expressions of their vineyards.

For more information visit: okanagancrushpad.com

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TIME Winery Welcomes Executive Chef, AK Campbell

Chef AK shares preview of menu in advance of winery opening

[Penticton, BC] TIME Winery is pleased to announce the appointment of chef, Alexander Keith Campbell (chef AK). As the newest creative force behind TIME Winery, chef AK oversees the small plate program at the highly-anticipated downtown Penticton location, along with the culinary program at Evolve Cellars

With more than 15 years of experience in the kitchen, chef AK's humble culinary adventure began back home in Nova Scotia, where he spent much of his time in the kitchen with his parents and grandmother.

TIME Winery welcomes chef Alexander Keith Campbell (chef AK).

TIME Winery welcomes chef Alexander Keith Campbell (chef AK).

After graduating from the Culinary Arts Program at the Culinary Institute of Canada in Charlottetown PEI, chef AK moved west to pursue his love of cooking. With his talents and passion, chef AK led culinary teams in boutique hotels and ski lodges such as the Naramata Heritage Inn and SpaTruffle Pigs Bistro & Lodge, and Heather Mountain Lodge Resort. Prior to joining TIME Winery, chef AK was assistant director of culinary operations for Vintage Hospitality.

Chef AK's passion and his charismatic personality shines beyond his food. He has a full sleeve tattoo that consists of pinup girls in chef clothes paired with bountiful fruits, vegetables, eggs and bacon. This speaks to the dedication and wit that chef AK has put into his career and passion. 

"My culinary approach is simple. I cook food that is big on flavour, bold, and fun. However, the most important is that no matter what I prepare, the experience that I deliver for guests will be one that I want to receive." shares chef AK.

At TIME Winery, chef AK will collaborate with Harry McWatters and Christa-Lee McWatters to develop pairings on both winery menus that achieve a sense of balance and harmony, while ensuring both the wine and food enhance one another to showcase the best components of each.  

"TIME Winery could profoundly change the food scene in Penticton. I'm excited to work with the team because there is a unified vision and a heritage of quality and dedication that I want to be a part of."

With that in mind, chef AK shares a sneak peek of what you can expect on the menu at the new TIME Winery, set to open in downtown Penticton this summer. 

"Grab a glass of wine and order one of the 'breads and boards' which consist of local and international cheeses, breads, charcuterie and antipasti. If you like variety, try a selection of small plates, such as Chickpea Frites with charred onion salt, basil and garlic yogurt sauce; or a short rib hush puppy complete with roast corn batter and a spicy tomato jam."

With construction nearing completion, the TIME Winery and kitchen is counting down to its opening. Follow TIME Winery on Facebook for exact opening date. 

 

About TIME Winery:

While the literal definition of TIME may be elusive, it is an observed phenomenon which allows us to honour key moments in our shared journey through life. With 50 vintages of experience in the South Okanagan, the team knows that our unique terroir can offer the right wine to celebrate any occasion. TIME Winery is committed to creating wines that express the unique flavours of Okanagan wine country. 

Built within a revitalized historic theatre in downtown Penticton, the heart of South Okanagan wine country, the new TIME Winery opens in 2018.

Sip the latest vintages, which offer expressive and elegant flavours of Okanagan terroir while you explore the inner workings of a fully-functional winery. Complete the experience at the tasting bar and lounge, or with your guests on the intimate outdoor patio. TIME Winery's full kitchen and event space provide a unique venue for your next public or private event.

For more information, visit timewinery.com

Evolve Cellars' Riesling 2016 Wins BC Wine of the Year

Results are in for 2018 BC Best of Varietal Wine Awards 

[Okanagan, BC] ENCORE Vineyards is proud to share that Summerland's Evolve Cellars' Riesling 2016 ($19) has won BC Wine of the Year at this year's British Columbia Best of Varietal Wine Awards, presented by Okanagan Wine Festival. 

A classic Riesling that is well-balanced with stone fruit, floral notes and a touch of honey, this fruit-forward and approachable Riesling 2016 stood out as The Best in a vigorous competition with 571 other BC wines that were entered for judging. 

This year's competition saw a record number of 572 wines entered into the competition that featured 34 varietal categories. A well-respected panel of 18 judges narrowed the selection down to 141 finalists with one winner titled as The Best in each category. 

While Evolve Cellars' Riesling 2016 won the overall most prestigious title in this year's competition, other wines from Evolve Cellars and Penticton's TIME Winery also took home Gold and Silver medals.

Encore-Okanagan-Wine-Festival-2018.jpg

Winning results for ENCORE Vineyards:

Full results for 2018 British Columbia Best of Varietal Wine Awards available online

"With the talent in our BC wine industry, the quality of BC wines continue to increase. This makes us especially thrilled to have won Wine of the Year in addition to other awards for both TIME Winery and Evolve Cellars. We thank the judges and our BC wine community for your support. Let us raise a glass to you!" -Christa-Lee McWatters, marketing director, ENCORE Vineyards. 

 

About Encore Vineyards:

ENCORE Vineyards Ltd. is a progressive Okanagan-based wine company that owns and manages TIME Winery, Evolve Cellars, and the McWatters Collection. The experience of the ENCORE Vineyards team is unmatched in the Canadian wine industry landscape.

TIME winery is a fully operational winery, tasting bar, and guest experience centre located in the heart of wine country in downtown Penticton. The McWatters Collection is a small, exclusive offering of wines; a legacy label that celebrates the McWatters family and its role in forming the BC wine industry, and Evolve Cellars offers approachable, bright, delicious and affordable wines at a welcoming guest experience at its stunning, lakefront Summerland location

The team is led by president and CEO Harry McWatters, a 50-vintage veteran of the BC wine industry. Christa-Lee McWatters (daughter) is the director of sales and marketing while Darren McWatters (son) oversees company logistics.

Aspirational Okanagan Wineries Form New Group

'The Okanagan Wine Initiative' Members Set to Collaborate and Raise Profile

[Okanagan Valley, BC] Seven leading BC wineries: 50th Parallel Estate WineryCulmina Family Estate WineryHaywire WinesLiquidity WinesPainted Rock Estate WineryPoplar Grove Winery, and Summerhill Pyramid Winery, have formed a partnership, The Okanagan Wine Initiative.

The association groups together these seven Okanagan wineries to share resources and collaborate on varying projects internationally, across Canada, and in their home market, British Columbia. The members share a common passion to drive one-another to excel and adopt best business practices and to help elevate the identity of the Okanagan as a premium wine producing region and superb wine tourism destination.

The seven members found themselves working together over industry issues or attending wine trade fairs abroad and discovered common values and aspirations, most notably around export market development, sustainable business practices and a desire to create terroir driven wines that showcase the Okanagan. Over a year ago, they started informally sharing resources and more recently decided to establish The Okanagan Wine Initiative as a company. Each member has provided significant funding that will support market development and promotional activities. Once the group is firmly established and its processes and activities in place, other likeminded wineries with similar aspirations will be encouraged to join.

The Okanagan Wine Initiative is in no way a replication or replacement for any of the current trade marketing associations in BC. "We are non-partisan and will work closely with all existing trade organizations, in addition to driving our own initiatives," says Liquidity's Ian MacDonald, a key force behind the group's formation. "The Okanagan Wine Initiative is about adding to what is currently being done to elevate awareness and demand for Okanagan wine around the world."

"This group is here to challenge and build one another up to be the best we can be in all areas of our business," says Christine Coletta, co-owner of Haywire Wines in Summerland, BC. 

"Collectively, we offer wines and tourism experiences from north to south, and we create a diverse portfolio, focusing on wines that are signatures of the Okanagan," Coletta continues.

Recently the group came together to host the event 'Farm Friends' following the Alberta BC wine boycott, and also held a public tasting and panel discussion for the Everything Wine tasting Lab in Vancouver. Next up is a series of events in London in mid-May and co-hosting a tour in the Okanagan for seven UK journalists.

"Each of us brings a different skill set to the group and by dividing the work between us, we hope to make fast in-roads," noted Culmina's co-owner Don Triggs. "Our end game is to build our wine region's reputation nationally and internationally."

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About The Okanagan Wine Initiative

The Okanagan Wine Initiative was formalized in 2018 by a group of winery owners seeking to elevate the region's rich and diverse narrative through business excellence and the promotion of quality Okanagan wines outside of British Columbia, Canada.

Founding members include 50th Parallel Estate Winery, Culmina Family Vineyards, Haywire Wines, Liquidity Wines, Painted Rock Estate Winery, Poplar Grove Winery, and Summerhill Pyramid Winery.

Their mandate is to work together to improve all areas of viticulture, winemaking and winery operations, market development and sales, by sharing resources and expertise, and to go to market as a group under the banner of The Okanagan Wine Initiative. A collection of member wines will be selected annually to benchmark the region's style and diversity at national and international events and tastings.

 

Meet The Okanagan Wine Initiative Founding Members


50th Parallel Estate
50th Parallel Estate, truly one of Canada's exemplary destination wineries, is set in Lake Country on a stunning 61-acre southwest-sloping site. Panoramic lake views, a warm, dry climate, the sun, the lake reflectivity, the slope of the land, and feldspar granite soils combine to provide the perfect place to build an enclave for Pinot Noir, with the first release in 2011.

The winery building was constructed specifically to handle Pinot Noir, utilizing the natural slope of the site and gravity to gently process the grapes, rather than mechanically pumping the juice and skins.

Proprietors Curtis Krouzel and Sheri-Lee Turner-Krouzel invite you to try their internationally-awarded Pinot Noir and aromatic white wines, and in 2018, 50th Parallel opens its new winery fine dining restaurant, event hall, and 'Transparent' tasting room.

 

Culmina Family Estate Winery
Culmina Family Estate Winery is the result of a lifetime of experience in the wine industry for Don and Elaine Triggs. Purchasing raw land in 2007 and joined by their daughter in 2012, the Triggs began developing their new estate, naming it 'Culmina'. Latin for 'peak', they chose the name to reflect not only their lifetime of efforts in the wine industry, but also their desire to coax the highest quality grapes from their Golden Mile Bench terroir.

Culmina's vineyard and winemaking practices are grounded in precision-management and scientific tenets, stemming from a desire to make Icon quality wines that reflect the uniqueness of their terroir, as well as an underlying commitment to sustainable vineyard practices, gentle handling of fruit, and minimal intervention of wine. This philosophy has informed every decision since the project's inception, including the mapping of the vineyard's 44 micro blocks, the design of the winery's state-of-the-art production facility, and the release of a wide number of critically-acclaimed wines from the estate.

 

Haywire Wines
The journey began in 2006 when Christine Coletta and Steve Lornie planted a 10-acre site in Summerland with Pinot Gris and named it Switchback Vineyard. Three years later, after a lot of trial and labour, a tiny crop capable of making 168 cases was harvested. Curiosity won out over practicality, Haywire wines were launched, and there was no turning back. In 2010 consulting Tuscan winemaker Alberto Antonini arrived and the following year, his colleague Pedro Parra, from Chile joined him. The pair make regular trips to advise the winery and vineyard teams and have been instrumental in shaping a vision which includes precision viticulture, organic farming and minimal intervention winemaking. 

In 2011, Coletta and Lornie opened Okanagan Crush Pad, an innovative custom winemaking facility, to give Haywire a home. Today, their venture includes 380-acres of organic vineyard and farmland. Signature wines include Pinot Gris, Pinot Noir, Gamay Noir, Sauvignon Blanc and traditional method sparkling. Haywire is recognized as making game-changing wines with New Zealander Matt Dumayne at the helm. The team is committed to farming organic wines that let the natural beauty of the Okanagan Valley shine through.

 

Liquidity Wines
Liquidity Wines in Okanagan Falls, uses sustainable, time-tested viticultural practices to provide the finest growing environment for the 100% estate grown vines and hand harvested grapes. 10,000 years ago, glaciers covered the landscape deposited sand and gravel soils on the south-facing property, creating the ideal growing conditions for fruit. Winemaker Alison Moyes' goal is to produce authentic, expressive wines of the highest quality. The winery's 2016 Reserve Chardonnay received the top award at the 2018 Chardonnay du Monde.

Visitors treat their senses when they visit the cutting-edge winery, bistro and gallery. All design aspects of this property have been carefully chosen by the owner, Ian MacDonald, so wine lovers may sample award-winning wines while surrounded by wonderful modern art. Visitors also enjoy delicious, locally-sourced cuisine from the Liquidity Bistro, as they take in the views of the surrounding landscape and the ever-evolving art installations throughout the grounds.

 

Painted Rock Estate Winery
Painted Rock Estate Winery began in 2004, on a 56-acre west sloping property, surrounded by an amphitheatre of rock bench, on the eastern shore of Skaha Lake in south Penticton. The long, hot summer days, in conjunction with ideal air flow and soil structures of the site, allow proprietors John and Trish Skinner to create terroir-driven wines and build a family legacy business.

The Skinners assembled local and international talent to realize their vision for an ultra-premium Okanagan winery, planting the single vineyard estate with Chardonnay and Syrah, in addition to the five Bordeaux varieties. Their consultant, Alain Sutre of Ertus Consulting in Bordeaux, oversees the blending and winemaking team each vintage.

At Painted Rock, John Skinner personally welcomes visitors to the architecturally-distinctive tasting room, to taste the results of his family's shared ambition to make terroir expressive Okanagan wines.

 

Poplar Grove Winery
One of the original five wineries on the Naramata Bench, Poplar Grove Winery was founded in 1993. Tony Holler purchased Poplar Grove and became winery president in 2007. Tony's wife, Barbara, owns and operates the Holler's 100 acres of estate vineyards, while their sons, Chris, Andrew, Matthew, and Eric, manage the vineyards with a passionate desire to bring the Okanagan's full potential into each bottle.

Poplar Grove is focused on six core wines: Chardonnay, Pinot Gris, Merlot, Cabernet Franc, Syrah and a signature blend called The Legacy. Visit Poplar Grove and experience breathtaking views of the Okanagan Valley while sipping on a selection of these signature wines. Stay for afternoon tapas, lunch or dinner at the Vanilla Pod restaurant. While visiting, join the Poplar Grove Wine Club and their journey to make truly great wines.

 

Summerhill Pyramid Winery
Summerhill Pyramid Winery, located since 1991 in the Lakeshore district of Kelowna in the Okanagan Valley, is Canada's largest certified organic winery, BC's first Demeter certified biodynamic vineyard, and Canada's foremost producer of sparkling wine. The winery, owned by the Cipes family, is also home to the Sunset Organic Bistro, a 200-seat, organic restaurant featuring fresh, seasonal wine paired menus and a panoramic view of Okanagan Lake.

The winemaking philosophy is that organic and biodynamic is the royal road to producing exceptionally beautiful, authentic, terroir-based wine. The portfolio of 100% BC wines has earned the winery the title of 'Canadian Wine Producer of the Year' at the International Wine & Spirits Competition in London, England, as well as numerous international trophies and medals at the highest levels of competition.

Groundbreaking (Literally) News from Abbotsford's Singletree Winery

Special Note to Media and Calendar Listings

Singletree Fraser Valley will hold its Spring Release April 14 and 15.

Last year their spring release was so popular that this year they are doing it over two days. Everything will be open for you to taste and try including past vintages. Mark your calendar as this is the event not to miss!

Where: Singletree Winery (5782 Mt. Lehman Road, Abbotsford)

When: Saturday, April 14 and Sunday April 15 (12-6:00pm)

Cost: FREE and open to all. 

For more information and the latest updates, visit Singletree Winery on Facebook.

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Abbotsford's Singletree Winery Opens A Second Location in the Okanagan

'Singletree Naramata Bench' celebrates the home of their red wine grapes

April 6, 2018 [Naramata, BC] The Etsell family, owners of Singletree Winery in Abbotsford British Columbia (BC), proudly announce that they have purchased a property in order to open a second Singletree Winery location in Naramata, BC.

The property they purchased was formerly called Ledlin Family Vineyards and had been open at 1435 Naramata Road, for less than a year before being purchased by the Etsell family for an undisclosed amount.

With some minor renovations to take care of over the coming months first, the Etsells hope to have Singletree Naramata Bench ready to open in time for the summer touring season. They received the keys over the past weekend and were delighted by how friendly and welcoming the Naramata community is already.

Singletree Winery opened in Abbotsford in 2015 after the Etsells decided to expand upon their family's farming operations and make the move into the wine industry. The winery is named Singletree after the single harness yoke which was an essential tool for pioneering farmers from all over the province.

In under three years the winery has established itself as a leader in the Fraser Valley winery community, where they offer a focused lineup of estate-grown wines, and red wines made from grapes grown in Naramata. By purchasing the property in the Okanagan, it allows them to be closer to the vineyards there and also reach wine loving customers in a different part of the province.

"It's a thrill to be able to open a tasting room where we acquire some of our fruit already," remarked winemaker and second-generation owner Andrew Etsell. "The reception has been incredible for the fresh, juicy Fraser Valley white wines we produce, and the luscious reds we make from Okanagan fruit," he continues. "We are excited to offer our whole lineup of Singletree wines to Naramata locals, and visitors too."

As the family has just received the keys and have renovations to make, there are no current photos of the new property. The winery invites people to follow their journey on social media and to sign up for their newsletter at singletreewinery.com to be in the know for all of the winery's official activities.

When the winery opens to the public there will be a ribbon cutting. Media stay tuned for details or contact Genevieve Dufresne or Amy Chen  at Town Hall Brands 604-321-3295 for interview opportunities.

About Singletree:

Singletree Winery Fraser Valley is in the Mt. Lehman area of Abbotsford, and Singletree Naramata Bench opens in 2018. The Etsell family has deep roots in the agricultural community.

With careful attention to their land, they are committed to showcasing the best of British Columbia: the Fraser Valley, which provides a lineup of aromatic, crisp, and juicy wines that showcase this unique terroir; and Naramata Bench in the Okanagan, where the glacial soils and warm climate produces luscious red wines.

Their portfolio includes Siegerrebe, Sauvignon Blanc, Pinot Gris, Chardonnay, Grüner Veltliner, Late Harvest Kerner, Pinot Noir Rosé, Wild Ferment Siegerrebe, a white blend called Homestead, and Harness, a Bordeaux-style red blend. A traditional-method sparkling wine will be released in 2018. The wines are made by second generation family member Andrew Etsell, under the guidance of consulting winemaker Matt Dumayne.

The Fraser Valley winery is open for visitors Wednesday through Sunday, from 12 noon to 5:30pm.

Visit singletreewinery.com to join the wine club and for more information on picnics, events, weddings and much more.

Local Food Expert Angie Quaale Publishes Eating Local in the Fraser Valley

New book is a food-lover's guide to British Columbia's culinary rich region

 

News Angles: Local food guide, explore BC, family fun, places to explore, local farms, road trips, seasonal highlights, new book release, food and drink, Fraser Valley, eat and shop local, gift guide, spring gifts.

Note to Media:

Photo assets for Eating Local in the Fraser Valley and Angie Quaale available: bit.ly/2FX6n41 

To schedule an interview with Angie Quaale, contact Amy Chen, 778-998-0036. Preview copy of Eating Local in the Fraser Valley available upon request. 

[Langley, BC]  With decades of culinary experience in the Fraser Valley, local food expert and author, Angie Quaale of Well Seasoned Gourmet Food Store, releases her first book, Eating Local in the Fraser Valley, that celebrates the bounty of Canadian food. Details below.

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Book Name: Eating Local in the Fraser Valley
Release Date: May 15, 2018 (Available in Canada)
Retail Price: $29.95 (CAD)
Details: A cookbook and guidebook combined that highlights the best of the culinary scene in British Columbia's Fraser Valley, a region located east of Vancouver and north of the United States. 

Pre-Order & Advance Pick-Up: Pre-order from Well Seasoned's online store and enjoy advance in-store pick-up on May 6. Pre-orders for in-store pick-up also receive 10% off. Angie will be onsite to sign your pre-ordered copy of the book. 

Book is available to order via Amazon.ca and Chapters Indigo starting May 15, 2018.

Save-the-Date: Book launch party at Langley's Well Seasoned Gourmet Food Store onSunday, May 6. Angie and select producers from Eating Local in the Fraser Valley will be onsite for book signing. Details to be released.

More about the book:

Featuring more than 70 locally-inspired recipes and 100 culinary destinations in the Fraser Valley, Eating Local in the Fraser Valley invites us to discover the culinary richness of the Fraser Valley that has been built by the dedicated farmers, producers and chefs who live in the region.

This book is not only a celebration of Angie's passion for local food and community, but also a way to connect us to the farmers, producers and chefs that bring food to our tables each day. Angie has opened the door for us to get to know the wonderful array of food and beverage makers that are in the community. 


Highlights of the book include, but are not limited to:

  • Road trip ideas to visit 100 food growers, providers and a vast array of culinary destinations in Langley, Abbotsford, Chilliwack, Surrey, Mission, Pitt Meadows, and Maple Ridge.
    • Such as: Local farms and orchards, chocolatiers, bakers, artisan cheesemakers, hidden gem restaurants, farmers' markets, breweries, wineries and more. 
  • A taste of home: More than 70 unique recipes from the farmers', chefs', and producers' home kitchens. 
    • Such as: Krause Berry Farms' Bird's Nest Cookies, Township 7 Winery's Lobster Mac and Cheese, Chef Tracey Dueck's Bumbleberry Pie and more.

Open this book and take a road trip with Quaale to the Fraser Valley. From Langley to Abbotsford to Chilliwack, with stops in Surrey, Pitt Meadows, Maple Ridge, and Mission, Quaale will guide you through this undiscovered food-lover's paradise to share stories and anecdotes that introduce you to the people behind them. There's no doubt that you will fall in love with the people and food of the Fraser Valley. 

Suggested Tweets:

It's a #food lover's guide to #ExploreBC! Local food expert @AngieQuaale of @WellSeasoned1 releases book on "Eating Local in the Fraser Valley". PRE-ORDER & SAVE: bit.ly/2DIaj3I

Until May 6: SAVE on all pre-orders of book: "Eating Local in the Fraser Valley" by #food expert @AngieQuaale of @WellSeasoned1. A must read for every #food lover in #YVR. PRE-ORDER NOW: bit.ly/2DIaj3I

Chef Alessandro Vianello wins the 5th Annual Curry Cup

Chefs Tim Evans, Alessandro Vianello, and Elizabeth Bryan with the Curry Cup. Photo Credit Charles Zuckermann

Chefs Tim Evans, Alessandro Vianello, and Elizabeth Bryan with the Curry Cup. Photo Credit Charles Zuckermann

The Chefs' Table Society of BC awards a new Curry Cup Champion

The Chefs' Table Society of BC congratulates Gooseneck Hospitality's development chef Alessandro Vianello (Wildebeest, Bufala, Lucky Taco, and Bells and Whistles), as the winner of the 5th annual Curry Cup.

A delightful evening in Mount Pleasant

On March 13, 2018 a crowd of 185 Vancouverites attended the 5th annual Curry Cup competition at Heritage Hall. Eight acclaimed chefs from the Vancouver culinary scene faced-off to determine which curry would reign supreme. Attendees tasted and voted for their favourite curry, and also sampled wines from Evolve Cellars, beer from R&B Brewing and a special Jack Daniels cocktail.

The sold-out fundraising event, also supported by the Mount Pleasant Business Improvement Area, raised $1500 to support Project Chef, a program which teaches Vancouver elementary school students about healthy food.

Vianello's lamb belly curry on pulao rice earned him the Curry Cup, yet in this year's super-close race, only 12 points separated the top three. Chef Tim Evans of The Cascade Room emerged with both the Peoples' Choice and second place, and third place winner is chef Elizabeth Bryan of Dock Lunch.

The other competing chefs were:

•             Shelome Bouvette, Chicha Restaurant

•             Andrea Carlson, Burdock & Co.

•             Karl Gregg, Colony on Main

•             Mark Hills, Hills Foods

•             Alana Peckham, Northwest Culinary Academy of Vancouver

Fred Lee, columnist for Vancouver magazine and CBC Radio Early Edition, emceed the event. The tough task of judging was taken on by a panel comprised of last year's Curry Cup winner, chef Felix Zhou of Heritage Asian Eatery, alongside restaurateur Vikram Vij, food and wine writer Tim Pawsey (aka the Hired Belly), TIME Winery owner Harry McWatters, and inaugural Curry Cup winner chef Taryn Wa.

The Chefs' Table Society of British Columbia thanks everyone for attending the Curry Cup and invites everyone to save-the-date for the 12th annual Spot Prawn Festival, taking place on Saturday, May 12.   

 

Curry Cup chair Neil Wyles of the Chefs' Table Society of BC and Mount Pleasant BIA presents Barb Finley of Project Chef $1500. Photo Credit Charles Zuckermann

Curry Cup chair Neil Wyles of the Chefs' Table Society of BC and Mount Pleasant BIA presents Barb Finley of Project Chef $1500. Photo Credit Charles Zuckermann

Learn About the Chefs' Table Society of British Columbia

The Chefs' Table Society of British Columbia is a non-profit society comprised of BC's leading chefs and culinary professionals. It is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals.

The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs' Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and finances culinary education programs in BC schools.

Visit chefstablesociety.com for more information about the Chefs' Table Society of BC or to become a chef member or supporting member.

 

Town Hall Brands is proud to do the publicity for the Chefs' Table of BC. Note to media who want to schedule an interview with Curry Cup Winner chef Alessandro Vianello of Gooseneck Hospitality (Wildebeest, Bufala, Lucky Taco, and Bells and Whistles), please contact Jessica Napier at SMC Communications Inc. 604-839-3743

Farm Friends Event Raised $6,000 For BC Hospitality Foundation

Farm Friends, an event that was organized in response to the recent boycott on the importation of BC Wine to Alberta, raised $6,000 for the BC Hospitality Foundation on Thursday, February 22, 2018. The boycott has now been rescinded, fortunately and coincidentally so, on the day of the event.

Mastermind behind Farm Friends and BCHF chair, Christine Coletta (also owner of Okanagan Crush Pad Winery & Haywire Winery), noted that the BC Hospitality Foundation was a natural fit to donate proceeds to, "As one of the founders of the BCHF, I am passionate about the work we do. I urge other industry businesses to think of ways they can help. In this case funds will be used to support the next generation about to enter the hospitality sector through scholarships".

This event was proof that businesses working side by side to find solutions over political grand standing is the way forward. With attendees which included the public, trade, and media, guests enjoyed Alberta foods such as beef and bison made by chefs at Granville Island’s Edible Canada, paired with wines from some of BC’s top wineries listed below.

Participating wines at Farm Friends event.

Participating wines at Farm Friends event.

50th Parallel Estate Winery

Culmina Family Estate Winery

Dames Wine

Liquidity Wines

Okanagan Crush Pad Winery

Painted Rock Estate Winery

Poplar Grove Winery

Summerhill Pyramid Winery

Each winery generously donated $500 to the BC Hospitality Foundation, in addition to attending the event and pouring for guests. Owner of Edible Canada, Eric Pateman, proudly hosted this event to support the industry.

Congratulations to the brave hearts of our industry for reminding everyone that BC loves Alberta, and that we should always react with warmth rather than hate and opposition.  

Christine Coletta, organizer of Farm Friends and owner of Okanagan Crush Pad winery, with Lauren Skinner from Painted Rock Winery and Harriet Whitecross from Edible Canada, enjoying local BC wine while discussing details of Farm Friends event.

Christine Coletta, organizer of Farm Friends and owner of Okanagan Crush Pad winery, with Lauren Skinner from Painted Rock Winery and Harriet Whitecross from Edible Canada, enjoying local BC wine while discussing details of Farm Friends event.

Western Canada's Largest Grocery & Specialty Food Show Returns with Expanded Show and New Lineup of Speakers Under One Roof

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[Vancouver, BC] Western Canada's premier conference and exhibition, Grocery & Specialty Food West (GSFW) returns April 23 and 24 at the Vancouver Convention Centre West Building (1055 Canada Place, Vancouver, BC). 

Due to popular demand, this year's show has expanded its exhibition space and enhanced its programs to create an all-inclusive collaborative, networking and educational experience for everyone in the grocery and specialty food industries. In addition to workshops and keynotes, more than 300 booths of leading grocery and specialty food suppliers will be onsite to showcase their latest innovations and services to the 2,500 attendees.

As a fast-paced industry valued at $120-billion,  grocery stakeholders are always on the lookout for the latest innovations, insights and trends to differentiate themselves from their competitors. The GSFW show has become the trusted epicenter where thousands of key, decision-making retailers and manufacturers converge to discover insights and new products, share conversations and build relationships  

Highlights at this year's show includes, but not limited to:

  • Canada's Finance Minister Bill Morneau.
     
  • The role of artificial intelligence in grocery.
  • Technology's impact on grocery retailing.
  • Shopper marketing best practices. 
  • Market analysis: Present and future of grocery industry. 
    • Mark Petrie, consumer and market analyst, CIBC World Markets.
  • Consumer and grocery trends, such as meal kits. 
    • Katie Martin, editor, Progressive Grocer/Gourmet Retailer Magazine

Learn more about the full panel of speakers, conference details, New Product Showcasetips for attending the show and more.

"Based on positive feedback from Grocery & Specialty Food West attendees and exhibitors in previous years, we proudly say with confidence that whether you are a conference attendee or exhibitor, you will walk away with a new business insight or network. The GSFW show is thrilled to be the platform that bridges these new opportunities to ultimately support sales." - Thomas Barlow, president and CEO, Canadian Federation of Independent Grocers (CFIG)

 

Exhibitors:

With thousands of attendees expected, this is the only grocery and specialty food show to comprehensively connect you with like-minded grocery professionals while learning about the latest industry insights that supports your business. Remember, GSF is all things grocery and specialty food retailing. If it can be utilized in the day-to-day operations of the grocery store, you can find it all right here, under one roof. Exhibit now. 

 

Retailers & Buyers: 

Bring your entire team to this one-stop shop for anyone in the grocery sector. Be sure to take full advantage of GSF's trade show only Show Specials offered by numerous exhibitors (discounts and coupons for retailers offered only at the show). 

Full conference agenda available onlineRegister now.  

 

Media: 

For media accreditation (on assignment only), photo library and interview opportunities with experts, please contact Amy Chen for more information.  

Plan a Perfect Vineyard Wedding

Trends and Tips from the Experts on Planning the Perfect Vineyard Wedding

[Duncan, BC] A vineyard wedding offers the perfect earthy-chic ambiance, tied together with old-world charm. Planning it all can be daunting, so we spoke to seasoned professionals who frequently work with Blue Grouse Estate Winery for their tips and trends on how to host a dream wedding set among the vines. Follow these ideas for how to style your own.

Please browse our Blue Grouse Estate Winery photo gallery with photo credits to: Sweet Heirloom Photography

The Bride and Groom   share   a sweet moment on site at Blue Grouse Estate Winery. Photo Credit: Sweet Heirloom Photography  

The Bride and Groom share a sweet moment on site at Blue Grouse Estate Winery. Photo Credit: Sweet Heirloom Photography 

Food:

Taryn Stewart of Truffles Catering says to impress with cheese cake.

No, we're not talking about any creamy, sweet Cheesecake Factory confections. Cutting-edge, food-loving couples today are opting for fanciful, multi-tiered cakes made out of gourmet cheeses such as chèvre, gouda, and a host of savoury charcuterie board staples.

"The trend is ideal for those that are looking to incorporate unique and distinctive wedding elements to their special day," Stewart shared. The opportunity to pair this with an array of award-winning Blue Grouse wines is surely the topping on the "cake".

Charcuterie from a wedding at Blue Grouse Estate Winery. Jeffrey Bosdet photo.

Charcuterie from a wedding at Blue Grouse Estate Winery. Jeffrey Bosdet photo.

Rentals:

If you are getting married on Vancouver Island, the tenting, glassware, and more can be arranged by Dave Willie at Black and White Rentals. With more than 25 years of experience supporting Island weddings, Dave notes that gold cutlery, textured ceramic plates, chiavari chairs, and harvest tables are popular. 

Blue Grouse offers indoor and outdoor settings for a ceremony and reception. Here, Blue Grouse Estate Winery's Quill White awaits wedding guests. Sweet Heirloom Photography.

Blue Grouse offers indoor and outdoor settings for a ceremony and reception. Here, Blue Grouse Estate Winery's Quill White awaits wedding guests. Sweet Heirloom Photography.

Event Planning and Florals:

Most couples today choose to have their ceremony and reception at the same venue. This is affordable, and allows a seamless transition from the ceremony to photos, mingling with cocktails, and dinner into dancing. "Staying in one spot allows more time with guests, and less stress for all by reducing travel and logistics," discloses Christine Smart of Smart Events. With a venue as vast and versatile as Blue Grouse Estate Winery, transitions are simplified and complicated coordination is eliminated. 

"Blue Grouse Estate Winery offers a stunning contemporary building which allows traditional table settings and florals to become a focal point", she adds.

The colour tones of the setting at Blue Grouse Estate Winery are natural and very easy to complement. With this in mind, those getting married have creative freedom for picking floral arrangements that are true to their style. Pantone's colour of the year for 2018 is ultra-violet, so purple lavender and pink or cream-coloured roses or peonies are on trend, but any one of your favourite flowers can be incorporated beautifully. 

Rich, jewel-toned blooms blended with cream-coloured peonies and natural greenery carry an air of vibrant sophistication and elegance. Thorn & Thistle photo.

Rich, jewel-toned blooms blended with cream-coloured peonies and natural greenery carry an air of vibrant sophistication and elegance. Thorn & Thistle photo.

Venue

Next to engagement rings and the bride's dress, deciding on a venue is one of the biggest aspects of planning a wedding. Boasting 65 acres of stunning property, Blue Grouse Estate Winery is the ideal venue to make the dream of a vineyard wedding become a reality.

Sweeping valley views on the ceremony grounds at Blue Grouse Estate Winery. Photo Credit Sweet Heirloom Photography.

Sweeping valley views on the ceremony grounds at Blue Grouse Estate Winery. Photo Credit Sweet Heirloom Photography.

An outdoor ceremony at Blue Grouse Estate Winery can accommodate up to 130 guests, and can be tented. Alternatively, if you want to be indoors, the inside tasting room of the winery can accommodate up to 80 guests for a seated dinner reception.

Concerned about accommodations? The Grouse House offers a luxurious two-bedroom suite that is a convenient location to rent for pre-ceremony wedding party preparations and a beautiful post-ceremony rest. Upon booking your wedding, you will receive $100.00 off of your stay per night at Grouse House

For inquiries about booking a wedding at Blue Grouse Estate Winery and/or a stay at the brand new Grouse House, contact Jenny.

 

About Blue Grouse Estate Winery:

Family-owned, sustainably-farmed and award-winning, Blue Grouse Estate Winery is located in Duncan, in the heart of the Cowichan Valley on Vancouver Island. The winery and surrounding vineyards are a sought after destination not only for sampling the winery's award-winning portfolio of wines, but also for events, picnics and family adventures.

The inspired winery facility was built with many sustainable elements including locally-sourced construction materials, the use of geothermal energy, onsite water collection and treatment, as well as other features that reduce energy consumption.

More information, including tasting hours and upcoming events: www.bluegrouse.ca/ 

Summerhill's Organic Bistro Opens for 2018 with New Flavours

Summerhill Pyramid Winery's Sunset Organic Bistro Opens for 2018 With New Flavours and a Featured Culinary Team

[Kelowna, BC] The Summerhill Sunset Organic Bistro reopens this month with a new team and menu. Lauded British Columbia chef Jeremy Luypen joins Summerhill Pyramid Winery (Summerhill) as executive winery chef. 

Luypen is excited to be building plant-based menus focused on the abundance of local vegetables, especially those featuring ingredients from the winery's biodynamic gardens. 

"While we will definitely continue to serve Oceanwise products from Codfathers Seafood Market and grass-fed meats from Two Rivers Specialty Meats, we fundamentally believe a plant-based diet with better, not more meat, is the way to go", says Luypen.

"Always focusing on protein as the centre of the plate leaves vegetarians with the short end of the stick, so at Summerhill, we are doing the opposite."

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More Information:

A seasoned chef with both extensive hotel and restaurant experience, many in the Okanagan recognize Luypen as the Okanagan Chefs Association president; and he comes to Summerhill from Predator Ridge, where he spent four years working closely with local farmers and growers. With extensive food and beverage experience across the Okanagan, he was executive chef at Hotel Eldorado in Kelowna, and Spirit Ridge Resort in Osoyoos.

As the original owner and executive chef of Terrafina at Hester Creek in Oliver, Luypen pushed Terrafina to be named Top 20 Winery Restaurants in the World by Wine Access Magazine. 

Outside of his paid work, Luypen frequently gives back to his community. He is passionate about training and education and also works as a culinary instructor in the Okanagan College's Culinary Arts Program, where he has developed classes of talented cooks and apprentices. Chef of the Year 2016 (from Okanagan Chefs Association) and BDO's Top 40 Under 40 in 2015 are only some snippets of Luypen's culinary accolades.

To book an interview with chef Jeremy Luypen, please contact Amy Chen, 778-998-0036.

 

About Summerhill Pyramid Winery

Summerhill Pyramid Winery, located since 1991 in the Lakeshore district of Kelowna in the Okanagan Valley, BC, is Canada's largest certified organic winery, BC's first Demeter certified biodynamic vineyard, and Canada's foremost producer of sparkling wine.

Winemaker Eric von Krosigk oversees the portfolio of BC VQA wines that have earned the winery the title of 'Canadian Wine Producer of the Year' from the International Wine & Spirits Competition in London, England. The winery, owned by the Cipes family, is also home to the Sunset Organic Bistro, a 200-seat, organic restaurant with a panoramic view of Okanagan Lake, serving food grown and raised by local organic producers, including Summerhill's own on-site permaculture-style biodynamic vegetable garden.

More background reading on Summerhill Pyramid Winery's organic and biodynamic farming practices can be found here.

For more information, visit www.summerhill.bc.ca.

5 Valentine's Day Gift Ideas that are NOT a Box of Chocolates

Canada's food trend expert shares gifts that fill your heart and belly

Canada's food trend expert shares gifts that fill your heart and belly

News Angles: Valentine's Day gifts, gluten-free food, cooking classes, gourmet food.

Note to Media: To schedule an interview with food expert Angie Quaale, contact Amy Chen, 778-998-0036.

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[Langley, BC] Angie Quaale has done it again. Quaale's Well Seasoned Gourmet Food Store  has you covered for Valentine's Day with five gift ideas that will keep you and your plus one happy, full, and wanting more. Gluten-free ideas are also plentiful without having to compromise the flavours. 

 

1. STAY IN for a Romantic & Hassle-Free Dinner for Two ($75 per order): New this year, food expert Angie Quaale has put together the perfect dinner IN. Skip the busy Valentine's Day restaurant reservations and pre-order your gourmet and gluten-free dinner set between February 8th-14th via Well Seasoned's online store. Have it delivered within 24 hours of ordering or pick-up at the Well Seasoned Store. Portions are extremely generous and will last until the next meal. Everything is gluten-free, super convenient, gourmet quality, and best of all, choose your favourite wine and Netflix show in the comfort of your own home! 

Each order ($75) includes a four-course dinner for two people:

Appetizer

A Cheese and Charcuterie Board for two featuring products from Winecrush with all of the appropriate accompaniments.

Salad

Organic Designer Greens with Strawberries, Goat Cheese, Candied Pecans and a Housemade Champagne Vinaigrette 

Main Course

Red Wine Braised Beef, Butternut Squash Puree & Rosemary Garlic Smashed Baby Potatoes  

OR

Sous Vide Chicken Breast, Mushroom Farro & Roasted Cauliflower
 

Dessert

Chocolate & Salted Caramel Pot de Creme 


2. Feb 14 Cooking Class ($225 per couple): A special collaboration of food and wine on this special night. Chef Carl will prepare the perfect meal and the KIS Consulting team will match each course with a hand-selected wine. Learn new skills, dine at Well Seasoned, take home recipes, and plan the perfect unforgettable date. 

Each class is $225 per couple (limited to 10 couples). Call to book: 604-530-1518. More information available on Well Seasoned's website - scroll down and select Feb 14. 

 

3. Ready-to-Eat Cookie Dough: Curl up on the couch and slowly devour spoonfuls of this delectable treat with your loved one. This special Ready-To-Eat Cookie Dough allows food-lovers to safely consume the "raw" dough. There are no raw eggs or unpasteurized ingredients - they are designed to satisfy the cookie dough craving without the risk. Now with the gluten-free recipe, those with dietary restrictions don't have to take a risk, either. Available for $6.99 ($7.99 for gluten-free version) in-store at Langley's Well Seasoned or online (ships Canada-wide), each dough is packaged in a single-serve container with a pair of accompanying wooden spoons.

 

4. Bacon Jam: The perfect blend of savoury and sweet flavours. Hand made by Chef Mari, with Johnston's Thick Cut Double Smoked Bacon. This delightful spread is the perfect addition to your cheese and charcuterie platters, spread on a burger or sandwich, and even mixed into your mac and cheese. Available for $7.99 in-store, or online (ships Canada-wide). 

 

5. Cooking Class Voucher: Memories last a lifetime, so give the gift of an experience. With demo and hands-on cooking classes happening almost daily, it won't be hard to find a time that works for you and your date. See you soon.

 

BC's Best Sommelier Named for 2018

2018 Best Sommelier of BC Crowned in Vancouver

Note to Media:

Photos from the competition available online here: http://bit.ly/2DOjC2S
For a web version of the press release, view it here: http://bit.ly/2DPlRmu 

News in Short:

[Vancouver, BC] The Canadian Association of Professional Sommeliers British Columbia Chapter (CAPS BC), announces the Best Sommelier of British Columbia 2018 is Sean Nelson, sommelier at Vij's restaurant. This is a hard-earned win for Nelson, who also was awarded "Best Taster" of the day.

Sean Nelson of Vij's crowned   Best Sommelier of BC 2018. 

Sean Nelson of Vij's crowned Best Sommelier of BC 2018. 

Additionally, Nelson will be formally recognized at the VIWF Trade Luncheon in February.

In a very tight finale, Nelson outscored second place winner Matthew Landry of the Stable House Bistro and 3rd place winner Todd Prucyk of Hawksworth Restaurant to claim the 2018 Title. All three of the finalists were gifted with a personalized Canucks jersey on behalf of Rogers Arena.

CAPS BC president Lesley Brown says, "A huge congratulations Sean, and to both Matt and Todd; and, all of the 13 competitors today."

More Information:

The annual competition, emceed by Shane Taylor, winner of 2017 Best Sommelier BC Competition, attracted sommeliers from across the province to compete in the Captains Room at Rogers Arena for the title of  Best Sommelier of British Columbia. The competition included an intense written exam in the morning, with the top three scoring sommeliers from the written exam advancing through to a series of practical tests, such as opening and pouring sparkling wine perfectly, spotting errors in a written wine menu, and blind tasting and identifying wines; all in front of 100 spectators. 

This year's competition judges were Barbara Philip, Michaela Morris, and Sebastien Le Goff.

The full list of competitors:

Christina Hartigan, Botanist
Calen Macdonald, Blue Water Cafe
Michael Hiram, AnnaLena
Matthew Landry, The Stable House Bistro
Shane Lobsinger, Sonora Resort
Adam Mayhew, Yew at Four Seasons Hotel
Scott Mitchell, AnnaLena
Sean Nelson, Vij's
Jayton Paul, Hawksworth Restaurant
Todd Prucyk, Hawksworth Restaurant
Tereza Roux, Wedgewood Hotel
Peter Van de Reep, Campagnolo
Jesse Walters, Burdock & Co.  

New Aspiring Sommelier Competition:

New and as a first in Canada this year, CAPS BC hosted the 2018 BC Aspiring Sommelier Competition. This event was for any member of CAPS BC who earns at least 50% of their income from hospitality employment in any role, and who has an interest in participating in future Best Sommelier BC competitions. The event mimics the Best Sommelier BC format in order to give aspiring sommeliers the opportunity to understand what the competition is all about.

Winner of the inaugural Aspiring Sommelier Competition is Ian Wharton of Blue Water Cafe. The runner up: Alex Anderson of Tap Restaurant.

Also competing were:

Jason Yamasaki (Wine Director of the Joey Restaurant Group and Best Sommelier in BC 2015) and Mark Shipway (Director of Professional Development, CAPS - BC) oversaw the new competition. Jason mentioned as part of the awards announcement that "BC is leading the way with this competition. The sommelier community continues to build in BC and it is truly something special."

Suggested Tweet: The @CAPS_BC #BestSommBC is @sommwineguy of @eatdrinkvijs 


About The Canadian Association of Professional Sommeliers:
Established in 1989, the Canadian Association of Professional Sommeliers (CAPS) is a pan-Canadian association, which brings together individuals within the sommelier profession, restaurant services, and other sectors of the wine industry.

As a not-for-profit organization, CAPS aims to promote and educate the sommelier profession through professional development and networking events related to the wine and spirits industry. Visit: http://sommelierscanada.com/ 

Champion Vancouver chefs are set to compete for the coveted Curry Cup

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Lineup of leading Chefs announced for 2018 Curry Cup

Few tickets remain to the event. Get yours now.

[Vancouver, BC] On March 13, 2018, from 6:30 pm to 9:30 pm, The Chefs' Table Society of BC's fifth annual Curry Cup returns to Heritage Hall (3102 Main St., Vancouver). 

$69 + taxes & fees gets you a ticket which includes delicious samples of curry from each team, canapés, and cocktails.

More delicious additions include wine samples from Evolve Cellars, beer samples from R&B Brewing, and fresh dessert doughnuts from Cartems Donuts. It's the best ticket in town for an intimate, tasty, and entertaining evening that also benefits Project Chef, a program which teaches young students about healthy food.

Meet this year's competing chefs:

Hosted once again by the inimitable Fred Lee of The Province and CBC Radio, he will be joined by the following judges:

Felix Zhou, Heritage Asian Eatery - last year's winner!
Alexandra Gill, The Globe and Mail
Vikram Vij, Vij's Restaurant

The Chefs' Table Society of BC also proudly acknowledges the generous supply of rentals from Lonsdale Event Rentals for the 5th consecutive year.

For more information about the fifth annual Curry Cup visit here

Photo assets available on Dropbox: here.

 

About the Chefs' Table Society:

The Chefs' Table Society of British Columbia is a non-profit society comprised of BC's leading chefs and culinary professionals. It is a chef-administered, province-wide collaborative dedicated to creating a foundation for the exchange of information between culinary professionals. 

The Society supports innovative and sustainable programs that will inspire, educate and nurture BC chefs, producers and the local food industry. The Chefs' Table Society secures apprenticeships for and bestows bursaries to emerging local chefs and also finances culinary education programs in BC schools.

Visit  chefstablesociety.com for more information about the Chefs' Table Society of BC or to become a chef or supporting member.