­

Periwinkles, Seaweed, Sardines and Sea Cucumber: Unsung Heroes Return to Blue Water Café

By |February 22nd, 2012|

Regular visitors will know we’ve recently developed a bit of a thing for sardines. We’ve found some pretty good canned filets, that do just fine for our pissaladierre recipe. But nothing comes close to the fresh caught fish. A heads up: this is the last week for chef Frank Pabst’s Unsung Heroes Festival, [...]

Tales of the Cocktail on Tour Returns with a Delightfully ‘Cheeky’ Launch

By |February 14th, 2012|

Vancouver’s classiest cocktail salute is back with a vengeance this week. Judging by the weekend pre-show and first day’s activities, it promises to far outshine last year’s inaugural event, which was impressive—even more so considering it was the first run. Where cocktails and bartenders mix, even the most functional of activities is likely [...]

Tales of the Cocktail on Tour Returns to Vancouver in time for Valentine’s

By |January 27th, 2012|

It’s just a couple of weeks until Tales of the Cocktail on Tour rolls into Vancouver, Feb 12-14, to no doubt repeat its highly successful inaugural show from last March. Not familiar with this pretty awesome salute to the wood? Read all about last year's here. This year’s program is greatly expanded. From the 2012 release: [...]

Going Haywire (with a little BS thrown in) at Edible Canada at the Market

By |December 20th, 2011|

Yesterday we took time out from our pre-holidays deadline whirl, and Zagat Survey wrap-up (hence the lack of posts here), to catch lunch with the Okanagan Crushpad gang and consulting winemaker  Alberto Antonini. His best quote of the day was: “If I was a yeast, I wouldn’t want to spend my life in [...]

Having a Ball at Bel: Hawksworth Mini-Bites at Rosewood Hotel Georgia

By |December 2nd, 2011|

The buzz at the Rosewood Georgia Hotel is mainly all about Hawksworth, and rightly so. But now newly unveiled "little sister" Bel Café, named after chef David Hawksworth's wife Annabel, and which wraps around the corner of Georgia and Howe, is also causing a stir. We found time for a bite the [...]

Skaha Meets Sidecut: Painted Rock Rules at Four Seasons Whistler

By |November 15th, 2011|

It’s entirely possible that the impressive Sidecut / Painted Rock 4 x 5 course winemaker dinner (that’ll be four courses each of five plates or accompaniments) that we enjoyed at just concluded Cornucopia entailed the most food we’ve seen at one sitting! Much like the winery with whom they partnered, it's apparent [...]

Tales of Tawny Port, Marmalade and Lawn Roller Stiltons at Les Amis du Fromage

By |October 24th, 2011|

A sure sign that Christmas and the holidays are right around the corner is the seasonal deluge of wine tastings, including not a few Port and Sherry offerings. The other night we went to one with a difference, put on by Vancouver’s Les Amis du Fromage. Full disclosure: I’m a longtime friend and [...]

Okanagan Winery Helps Hatch a Bird of a Different Feather: Napa’s Plume is More Than Just Plucky

By |October 12th, 2011|

Two long established wine families have reached across the border to produce a new Napa Valley Cabernet Sauvignon. The Stewart family, which owns Quails Gate Winery in Westbank, BC, and the Zepponi family of Sonoma, California, have a history of similar if distant beginnings, in that their forebears settled and started farming at around the [...]

In Vancouver, BC, Chef Meets Grape. And Sustainable Pink Salmon too

By |September 28th, 2011|

Updated. April 13th, 2012. Here's a pretty solid endorsement of properly handled FAS salmon: Vancouver chefs salute FAS salmon Maybe it's a tipping point. A few things occured to me concerning the winner we picked at last week’s Chef Meets Grape Small Plates Challenge, organised by the BC Wine Institute. First of all, congrats [...]

Founder Frank Deiter Leaves Okanagan Spirits

By |September 17th, 2011|

  Frank Deiter—the man who kick-started modern craft distilling in BC, and mentored to several other successful start-ups (including Victoria Spirits)—is launching a new venture. However, he’ll also stay closely connected to the trade he loves. Frank’s a firm believer in making the most of what we have, in every way possible. This is [...]

© 2010-2017 Hired Belly All Rights Reserved -- Copyright notice by Blog Copyright