by Grace Cheung | July/August 2012
After a cool and far too soggy spring, summer is finally here. Now is the time to enjoy the beauty of Vancouver while dining on some fantastic food.
One place worth checking out is the iconic Seasons in the Park at Queen Elizabeth Park. If you are visiting Vancouver for the first time, the view from this restaurant is gorgeous. Chef Dennis Peckham—previously from Coast, and Black and Blue of the Glowbal Group—is now heading the kitchen, and he ensures that what arrives on your table is just as beautiful and amazing as the view outside.
Uva Wine Bar and Cibo Trattoria have hired Steve Edwards as their new general manager. Having returned from Whistler’s Bearfoot Bistro, where he worked as general manager and sommelier, it’s nice to welcome Edwards back to Vancouver. Another addition is Colette Lynch who joins the team as restaurant sales director and is your go-to person for private parties at Cibo. Partnering up with Slow Food Vancouver, Chef Neil Taylor will be hosting a fundraising dinner on August 23 that will feature local farmers and sustainable and organic ingredients.
Looking for something fancy? Liberty Wine Merchants will be hosting a Champagne and Caviar night to benefit amateur sports. The even will take place July 5 at the Vancouver Rowing Club in scenic Stanley Park, and tickets are just $29.99.
If you’re planning a trip to Whistler this summer, why not check out the Araxi Longtable Dining Series? The dinners will take place on July 21 and August 18 in Whistler’s scenic Rainbow Park, with breathtaking views of Whistler, Blackcomb, and Alta Lake. There will also be a farmers’ market set up exclusively for the diners so they can taste the ingredients of Chef James Walt’s creations in their purest form. Included in the four-course dinner is a cocktail reception, as well as wine tastings with a vodka station from the Pemberton Distillery. It will also feature wine pairings for each course, meticulously selected by wine director Samantha Rahn. The meal promises an amazing farm-to-table experience. And in the name of charity, a portion of ticket sales will go to the Chef’s Table Society of BC.
And in other charitable news, both locations of Wild Rice are supporting Growing Chefs, a program in which chefs volunteer to visit local schools and educate children on the benefits of growing, cooking and eating healthy foods. Until August, a dollar from each Wild Rice vegetable spring roll and chocolate spring roll sold will go to the charity.
And halfway around the world in Marrakech, our own David Wolowidnyk—bar manager at West restaurant—won Bombay Sapphire’s World’s Most Imaginative Bartender award after an intense four-day competition. The winning cocktail, called the Beldi, and is now available on the West bar menu. Be sure to try this award winning cocktail.
So, don’t wait; grab a friend and head out to Vancouver and beyond for some amazing new dishes. Oh, and the Grouse Grind is a great way to work off some of those calories…