BC Restaurant News - October 2011

bcrestaurant news October 2011

The Voice of Your Industry

2011 R H estaurant

all of Fame

meet this year’s inductees

October 2011

| 1

bc restaurant news The Voice of Your Industry

©2011 British Columbia Restaurant & Foodservices Association

BCRFA Staff

CEO & PRESIDENT DIRECTOR OF MARKETING DIRECTOR OF FINANCE ASSOCIATION COORDINATOR MEMBERSHIP MANAGER BCRN PUBLISHER

Provincial Board Members PROVINCIAL CHAIR

How would you feel if someone turned you on, then left?

Ian Tostenson Sharron Tulk Durda Krilic Morgan Nugent Kelsey Klassen Candice Harvey

PROVINCIAL PAST CHAIR

Rob Fussey, A&W Services of Canada John Harper, ABC Country Restaurants

SECRETARY Liz DaMata,

The Reef Restaurants

TREASURER Peter Teasdale,

Aramark Canada

VICTORIA CHAIR Don Monsour, Hospitality Associates Consultants

UPPER ISLAND CHAIR

KAMLOOPS CHAIR

Per (Pete) Maltesen, New York Style Pizza & Pasta

Bryce Herman,

Advance Hospitality Consulting Services

OKANAGAN CHAIR Dan Darragh,

Pizzaway

BOARD MEMBERS Richard Floody,

Floody & Associates Heidi Romich, Heidi’s Restaurant

By turning off your broiler for one hour each day instead of idling you can save $200 annually!

Gil Goldstein,

GFS Canada

Bill Waring, De Dutch

Bob Parrotta,

Butchart Gardens BC Restaurant News is the official publication of the British Columbia Restaurant & Foodservices Association.

Published six times a year. No part of this magazine may be reproduced without the written permission of the BCRFA, the publisher. The views of this publication are not necessarily the views of the Association. The BCRFA reserves the right to refuse any advertising or part thereof.

Contact 1 877 669 2239 to become a member.

Subscription is included with membership

439 Helmcken Street

Vancouver, BC

V6B 2E6

t: 877 669 2239

f: 604 669 6175 bcrn@bcrfa.com www.bcrfa.com

2

| BC RESTAURANT NEWS

BC ENERGY ADVISOR

BC ENERGY ADVISOR

Our advisors offer free energy-efficiency advice, equipment and incentives for small businesses and restaurants in BC. We are here to support small businesses owners who may not have the time, information or resources to make energy efficient improvements. Visit us online to see how we can help save your business energy and money.

www.bcenergyadvisor.com

inside...

Features

Hall of Fame Inductees Richard Carass Kasey Wilson Megan Buckley Robert LaCrom James Walt Antonio & Patrick Corsi Emad Yacoub John Dys John & Ron Teti Hall of Fame Photos Thank You Sponsors Recipes of the Month Drink of the Month

6 8 10 12 14 16 18 20 22 24 26 31 33 34

Education

Learn Energy Efficiency

36

Quit Smoking & Win

39

Membership President’s Message News Makers Twitter Listings New Members Food Events

4 41 42 42 43

October 2011

| 3

Imagine a World Without Restaurants

First, please allow me to extend my most sincere congratulations to the 2011 Hall of Fame inductees. The British Columbia Hall of Fame is the only formal recognition event of its kind in North America and was developed to recognize exceptional and unique contribution by members of the restaurant industry.

Dining out creates experiences, memories and moments in time to relax, escape or just enjoy the food and environment. Restaurants not only provide an experience but also an essential service to the public allowing for convenient, fast and varied food choices for those of us with busy lifestyles.

Imagine a world without a preponderance of restaurants to serve us.

• Our kids would starve • Social networks would become even more important

•Z oo pick manufactures would be obsolete • Riots would be worse

• Unemployment would be double digit

•M orning coffee, drivers would be edgy and raging

•T here would be no entry job opportunities

•N ew martinis would never be discovered

• No flexible jobs for students

• Appreciation of tasting unique cuisines-zero

• No after work wine night • Save on Foods would be our biggest industrial giant in BC • The BC wine industry would lose a showcase venue

•P arents would need to hire cooks to feed their future sport stars • Cultural deprivation would set in

• You would eat more popcorn and drink more pop at the theatre resulting in higher health care costs • No dancing in the bars • Senior citizens would be without comfort food and a place to socialize • Where would you watch our beloved Canucks?

• Workers would be generally socially inept • And small town BC would disappear-tourists would starve

So hats off to the industry. You are so much more than just a restaurant.

Congratulations!

Ian Tostenson

President/ CEO British Columbia Restaurant and Foodservices Association www.bcrfa.com

4

| BC RESTAURANT NEWS

October 2011

| 5

BC Restaurant

Hall of Fame

Read about the Inductees and their rise to success.

6

| BC RESTAURANT NEWS

Feature

Congratulations to this year’s Inductees It was a night of friends, family, food, wine and celebration. This year the BC Restaurant Hall of Fame served up a feast at the Italian Cultrual Centre. MC’s Sophie Lui from Global BC and Petter Legge from Canada Wide Media did an excellent job of entertaining the guests and keeping the evening flowing. Mayor Gregor Robertson was first to offer his congratulations, speaking highly of Vancouver’s incredible reputation in the restaurant industry. Although Premier Christy Clark wasn’t able to make it to the event, she had plenty of kind words to say to the inductees via video.

A silent auction kept guests busy bidding throughout the night, but the live auction was when the big guns came out. An Evening with David Foster, a ski trip to Sun Peaks with Nancy Greene and a West Cost Fishing Trip were all up for grabs. Part of the proceeds from both auctions went to the BC Hospitality Foundation’s latest campaign: Tip Out To Help.

But it was the inductees themselves that stole the show. Although battling a broken ankle, Richard Carras’s spirit and enthusiam didn’t hinder. Kasey Wilson thanked the restaurants that helped her throughough her career, stating that they were all eternal optomists, keeping the world happy with food and wine. Megan Buckley graciously accepted her award thanking her enthusiastic friends and family for their support. James Walt had everyone on the verge of tears with his heartfilled thank you to his wife and children, while Robert LeCrom said it all with “Wow.” It was the Corsi father-son duo, Antonio and Patrick that brought everyone back with their charismatic banter and sincere appreciation for one another.

Patrick said it well when he looked at Antonio and stated “Dad — don’t ever stop telling me what to do.” Emad Yacoub was humbled with his honor, while not forgetting to thank his beautiful wife Shannon for all her support.

Although John Dys was unable to make it to the ceremony, his son and daughter were more than happy to accept the award for him. And finally when the Teti’s were introduced the crowd roared and honored them with a standing ovation. The brothers John and Ron accepted their awards and thanked those friends who had stood with them on opening night of Puccini’s and were still standing with them on the night of the awards.

A big thank you to everyone involved in this year’s Hall of Fame. It was an incredible success and it couldn’t have been done without our sponsors, supporters, inductees and guests.

October 2011

| 7

8

| BC RESTAURANT NEWS

Feature

Friend of the Industry RICHARD CARRAS

CWE AUTHENTIC WINE & SPIRITS MERCHANTS

Born and raised in Vancouver, Richard first fell in love with the hospitality industry while working as a part-time bartender. Having found his passion, Richard enrolled in Hotel and Restaurant Management at the BC Institute of Technology, which set the course for his success.

In time, Richard discovered that his appreciation for wine was something he wanted to share, which led him to setting up and managing Western Canada’ first Wine Bar. After a successful year at the wine bar, he left to become a wine consultant with a small fledging import company called Vintage Consultants. Stressing wine education, and quality service, Richard spent 17 years with Vintage. During this period, Richard played a key role in the early development of the Vancouver Playhouse International Wine Festival.

In the fall of 1997, Richard left Vintage for Robert Mondavi Winery, gradually working his way up to international responsibilities, as Export Sales Director, Asia and the Americas. On January 1, 2006, he became a partner in a newly formed Western Canada wine importing agency called Authentic Wine and Spirits Merchants, which has grown tremendously in its first five years, and is now a leading importer in Western Canada.

In addition to his profession in the wine industry, Richard is a past president of the International Society of Wine Educators and achieved his “Certified Wine Educator” status. Richard also received the “Banfi Award” for attaining the highest mark of all candidates sitting the examination that year.

In 2007, Richard sat on the founding board of directors of the newly created British Columbia Hospitality Foundation, and continues to serve on the board as secretary of the Foundation. He also sits on the Board of Trustees, forever giving back to an industry he has cherished for so long. Tonight, we celebrate his many contributions and continued success and welcome oenophile extraordinaire Richard Carras to the BC Restaurant Hall of Fame.

October 2011

| 9

10

| BC RESTAURANT NEWS

Feature

Friend of the Industry KASEY WILSON WRITER/BROADCASTER

Award-winning food and travel writer, broadcaster and author, our next inductee has written and talked about the who’s who of the restaurant industry for over two and a half decades. She has spread the word about all good things B.C. and has helped to cultivate the local wine scene, providing Globe and Mail readers with a choice wine selection each week.

Known for her discerning taste and refined sense of style, Kasey Wilson has established herself as the food editor of Wine Access magazine and editor of Best Places Vancouver which as provided over 1,200 restaurant reviews that have compelled readers to taste all that Vancouver has to offer. Kasey was also among the small group of visionaries that crafted Tourism Vancouver’s initial Dine Out program in 2001.

Wherever she appears, Kasey trumpets the virtues of Vancouver and British Columbia — on the airwaves as executive producer and co-host of the weekly Best of Food and Wine Show on AM650, online as Vancouver/Whistler editor of Gayot.com and of Condé Nast’s concierge.com, and in print, where her publication credits include National Geographic Traveler, Bon Appetit and Gastronomica magazines. She is the author of 10 non-fiction books on travel and food.

Kasey is a judge in the San Pellegrino World’s 50 Best Restaurants and selects the panel of judges for the Canadian Culinary Book Awards. She is also a member of the Society of American Travel Writers (SATW) and the Association of Food Journalists (AFJ). With such an outstanding list of accomplishments and achievements, Kasey Wilson has solidified herself as a local treasure and an ambassador of the Vancouver dining scene. Please welcome Kasey Wilson to the BC Restaurant Hall of Fame.

October 2011

| 11

12

| BC RESTAURANT NEWS

Feature

Industry Award - Front of House MEGAN BUCKLEY CEO, HYS OF CANADA

Like many individuals in the restaurant and hospitality industry, Megan Buckley came to discover her calling by a twist of fate. Working at one of the first restaurants on Granville Island, Jonathon’s Seafood House at Pier 32, Megan was asked to fill the role of hostess one evening while the restaurant was shorthanded. It only took a moment for her to realize that this was an industry that spoke of convivial charm and she embraced the role, showing success from the start.

Within seven years, Megan demonstrated all the qualities and abilities that would pave her way to becoming one of the most highly acclaimed industry professionals. In 1989, she became part of the management team that opened The Sequoia Group’s Seasons in the Park. Not long after Megan assumed the role of General Manager at Season’s continuing to showcase her talents. Her time there was highlighted by the 1993 Summit Dinner between Presidents Bill Clinton and Boris Yeltsin, hosting Madame Aline Chretien during APEC 1997, and organizing Sarah McLachlan’s wedding.

After leaving the Sequoia Group, Megan went on to achieve further success working for Hy’s of Canada as opening General Manager of Gotham Steakhouse & Cocktail Bar in 1999. In 2003, while still managing Gotham, Megan added the role of Vice President Operations, responsible for overseeing 6 Hy’s Steakhouse locations across Canada. Subsequently Megan opened a new Hy’s in Winnipeg (2005); The Shore Club in Vancouver (2007); and Ki Modern Japanese & Bar in Vancouver in May 2011. Megan’s current title is that of Chief Operating Officer of Hy’s Canada, overseeing all Hy’s Steakhouse locations across Canada, The Shore Club Vancouver and Gotham Steakhouse & Cocktail Bar. With great esteem, we are pleased to welcome Megan Buckley to the BC Restaurant Hall of Fame.

October 2011

| 13

14

| BC RESTAURANT NEWS

Feature

Industry Award - Back of House ROBERT LECROM EXECUTIVE CHEF, THE FAIRMONT HOTEL VANCOUVER

Born and raised in Brittany, France, Robert LeCrom’s culinary career had its start as a student of the Tours Hotel School in the Loire Valley. He began cooking in 1962, honing his culinary skills while working his way through France, England, Spain and Japan…finally settling in Canada.

A fixture at The Fairmont Hotel Vancouver since November of 1989, Chef LeCrom has earned a solid place in the heart of the city and the iconic hotel during his reign as Executive Chef; delighting restaurant guests, molding young culinarians, and orchestrating the food and wine pairings served at many of Vancouver’s most prominent gala events.

Chef LaCrom continues to oversee the culinary operations at The Fairmont Hotel Vancouver, including Griffins Restaurant, 900 West Lounge, In Room Dining and Banquets, and prides himself on calling the line every day. True to his French roots, his philosophy has always centered on “cooking fresh, cooking simple, cooking seasonal.” This way of thinking has shown to resonate with so many, that his culinary genius continues to garner admiration and appreciation from guest around the world.

Proving himself as one of the official chefs of the Canadian Olympic Team in Beijing for the 2008 Summer Olympics, Chef LeCrom skillfully handled all the culinary needs during the recent 2010 Winter Games in Vancouver, he won’t be putting his knives away for too long as he will continue his Olympic tradition when he travels to London in the summer of 2012 to once again ensure that the Canadian team is well fueled throughout the Games. As one of the top culinary talents, please welcome Robert LeCrom to the BC Restaurant Hall of Fame.

October 2011

| 15

16

| BC RESTAURANT NEWS

Feature

Industry Award - Back of House JAMES WALT ARAXI RESTAURANT & BAR

Recognized by the Globe and Mail newspaper as “one of the top seven chefs in the country shaping the nation” James Walt continues to inspire, creating compelling regional cuisine based on local, sustainable ingredients.

Following his graduation from the Stratford Chefs School, James’s impressive culinary career has spanned some of British Columbia’s leading restaurants, including the original Raintree Restaurant and a four-year stint at Sooke Harbour House.

In 1997, James joined Araxi as Executive Chef, and in 2000 he moved to Vancouver to open its sister restaurant, Blue Water Cafe.

In 2005, James took an 18-month prestigious guest appointment as executive chef to The Canadian Embassy in Rome, a venture that has shaped the way he cooks today.

In 2006, James resumed his position as executive chef at Araxi, bringing to the table some old world charm with a new world experience. Under his culinary leadership, Araxi has won the Gold Award for “Best Whistler” restaurant in the annual Vancouver Magazine Restaurant Awards, an unprecedented 11 times.

But that leadership doesn’t stop at the swinging doors: James frequently donates his time and expertise for many charity dinners and events.

James is Whistler’s only chef to cook at the celebrated James Beard House in New York City, where he has performed an unprecedented three times. He has made numerous television appearances over the years, including CTV’s Canada AM, KING 5’s New Day Northwest, Good Morning America and on FOX’s Hell’s Kitchen in 2009, when host Gordon Ramsay selected Araxi as the prize venue for season six, naming the restaurant and its cleanly wrought, ingredientdriven cooking “the best in Canada.”

Please welcome one of British Columbia’s most celebrated chef’s James Walt to the BC Restaurant Hall of Fame.

October 2011

| 17

18

| BC RESTAURANT NEWS

Feature

Active Restauranteur ANTONIO & PATRICK CORSI PROPRIETOR, Q4 RISTORANTE AND Q4 AL CENTRO

Born in Maenza, Italy, Antonio Corsi grew up in the kitchens and dining rooms of hotels and restaurants throughout Europe. A chef by trade, Antonio apprenticed with some of the world’s best in Italy and Germany before immigrating to Canada in 1975. Upon his arrival, Antonio joined his brother and fellow Hall of Fame inductee Mario Corsi at the Park Royal Hotel, and the duo became renowned for their remarkable charm and welcomed hospitality. In 1980 the entrepreneurial brothers opened Trattoria, at number one Lonsdale Ave. Encouraged by the success of Trattoria, the Corsis created another successful restaurant concept, Charly Potatoes Oyster Bar and Grill. It was later reinvented as Cafe Roma, and remained a North Shore favourite. Shortly after, in 1992, Antonio opened Il Portico in Edmonton. Two years later, Antonio received a phone call from his son, Patrick, who was managing Cafe Roma at the time.

“Dad, it’s time we go big in Vancouver.” Patrick knew the city, knew the people and knew what he was talking about. Antonio flew to Vancouver immediately and within 72 hours the ink was dry on the lease of what would become Quattro’s at 2611 West 4th Ave in Vancouver. Patrick was determined to redefine Italian dining in Vancouver with the city’s original new Italian restaurant, along with his partner Alix Bill Tsakumis. Together they changed the name to Q4 to reflect a simplified, modern approach at the restaurant while still honouring its roots.

Today, Antonio owns and operates Quattro at Whistler and Gusto di Quattro, and Patrick is the proud proprietor of Q4 al Centro and Q4 Ristoriante in Kitsilano. Together they have co-authored the cookbook Mangia with Quattro: Family-style Italian from the Heart. Please welcome a true family success story, Antonio and Patrick Corsi to the BC Restaurant Hall of Fame.

October 2011

| 19

Feature

Active Restaurateur EMAD YACOUB CEO, GLOWBAL RESTAURANT GROUP

While he no longer spends his days over a hot stove, Emad Yacoub is no stranger to the kitchen. He spent the early years of his career honing his craft as Executive Chef in several celebrated Toronto restaurants before landing in Vancouver and becoming the driving force behind the re0invigoriation of Vancouver’s famed Joe Fortes restaurant.

After spending several years on the west coast, Emad and his wife Shannon decided it was time to make their move and to realize their own vision of what a restaurant could be. Toronto’s Solo on Yonge St and Brownstone Bistro were both immediate successes. Emad’s culinary mastery and Shannon’s expertise in public relations and management led them to rave reviews in Toronto’s restaurant scene.

But their true destiny was on the West Coast. When they returned to Vancouver, nearly ten years ago, they opened their first restaurant, Glowbal Grill & Satay Bar. While they had originally intended to create a gathering place for friends and family, with an emphasis on worldly cuisine spun from the freshest West Coast ingredients, they ended up creating an instant sensation and the start of one of the biggest success stories in the Vancouver restaurant scene. And as they say, the rest is history.

Currently, the Glowbal Collection is comprised of six restaurants: Glowbal Grill Steaks & Satay, Coast Restaurant, Sanafir, Italian Kitchen, Trattoria Italian Kitchen and Society Dining Lounge; two lounges: AfterGlow and O Lounge; and a catering company: Glowbal Catering. A seventh restaurant, Black & Blue will open fall 2011. With each location known for the remarkable cuisine, unique concept and exceptional hospitality, each new venture is a welcome and anticipated addition to the Vancouver dining scene.

Please welcome one of Vancouver’s true restaurant visionaries Emad Yacoub to the BC Restaurant Hall of Fame.

October 2011

| 21

22

| BC RESTAURANT NEWS

Feature

Pioneer JOHN DYS FOUNDER DE DUTCH

Born in Bodegraven Netherlands on December 31, 1934 He found his way to Vancouver Island in 1955 after a short stint with the Dutch Army. John initially found work for a couple of years in a logging camp at Gold River, however following a car accident during a visit to Vancouver, John saw the ad “Young man wanted to learn restaurant business” And from there, the seed was planted.

In 1970 John branched out on his own to create the “Frying Dutchman.” Famous for its Hamburger Polls that John organized during Federal and Provincial elections, the polls were quite successful in predicting election outcomes by hamburger sales.

Anxious to start another concept, John discovered the pannekoek at a traditional Dutch pannekoek house while on a trip to the Netherlands. It was then and there that John decided that he was going to bring this idea back to Canada and market it. The first “Original Dutch Pannekoek House” was opened in July of 1975 at the corner of Knight Street and 25th Avenue in Vancouver, and is still operational today.

By the time the third Pannekoek House turned on its grill for the first time at Main Street and Terminal Avenue, a niche had been developed. People could still not pronounce the “P Word” but they knew they liked the giant pancakes for breakfast.

While the early 1980’s had their own special challenges: a deep recession, increased competition and interest rates had gone through the roof, both the Flying Dutchman and the Original Dutch Pannekoek House survived. Bill and his new partner John decided to concentrate on the more successful concept, the Original Dutch Pannekoek House.

Today, the Original Dutch Pannekoek House has become “De Dutch” with 21 restaurants located in the Lower Mainland, Fraser Valley, Vancouver Island, Okanagan and the Cariboo.

While now officially retired from De Dutch, John is still very much connected to the company he founded. His oldest daughter Vicky is the Operations Director of the chain. His son Richard owns three location and even his grandchildren are involved with two of his grandsons Joey and Nathan owning the location out in Cloverdale and his eldest granddaughter Justine as a server out in Maple Ridge. It is his innovation, love of family, warm hospitality, and lets not forget delicious food, that has us welcoming John Dys to the BC Restaurant Hall of Fame.

October 2011

| 23

24

| BC RESTAURANT NEWS

Feature

Pioneer JOHN & RON TETI PUCCINI’S

Some people are born to work in the restaurant industry and the Teti brothers are no exception. Their uncles were some of the first restauranteurs in Vancouver, most notably was their Uncle RRR who owned Pini’s for over 40 years. In 1967 John left his job in the forestry industry and purchased Pini’s, renaming it Puccini’s. Ron was considered too young to work for the business, but by 1969, at 21, he came on as a manager (after he spent a month in the kitchen making salads). Although the brothers were young and inexperienced, they put their customers first, with top notch service, treating each of them like family. They watched their restaurant grow, each night becoming busier and busier.

The success of Puccini’s was encouragement for John and Ron to branch out with other projects. After he sold Puccini’s in 1982, John and his partner Roger Gibson, went onto opening Richards on Richards, one of the best venues to see a live show in Vancouver. In 1988, Ron joined the bar, managing the it until 1992 when he left to open Niagara Hotel. Soon after Ron left, John sold Richards and opened Hampton’s Pub in White Rock. In 1996 he established the Shark Club Bar & Grill, an upscale sports bar which is still a Vancouver favourite today. More recently he owned and operated Georgia Street Bar & Grill from 1995-2003 as well as Chameleon Urban Lounge from 1996-2003. Currently he is operating the Foggy Dew Irish Pub, with 2 locations in Richmond and Coquitlam.

Between owning and operating some of the finest restaurants in Vancouver, John has lent his time as the operator and consultant of the prestigious Canadian Club, a private membership club for Expo ’86 used by Commissioner General Patrick Reid to host state dinners. He served as a Director of the BCRFA from 1972-1982, Chair of Bar Watch Association, as well as Co-Chair of the 1999 Canadian Football League Awards Grey Cup Party. Today most of his time is spent at the West Coast Liquor Company which he established in 2005 and now has 4 locations around the Lower Mainland.

Ron went on to operating the Bourbon Pub in Gastown for a few years until he moved over to the Sequoia Group, where he opened and managed Sandbar before moving over to Carderos where he manages today.

To this day, the brothers still run into old patrons who recognize them from Puccini’s.

October 2011

| 25

Feature

BC Restaurant Hall of Fame The 2011 BC Restaurant Hall of Fame was a huge success. In traditional Italian style, guests were greeted with copious amounts of food and wine, as we gathered to celebrated the best in the industry. Mayor Greg Robinson, Premier Christy Clark and multiple past inductees came out to show their support for this year’s deserving inductees. For more photos visit our facebook page.

Photo Credits: Tracey Kusiewicz

26

| BC RESTAURANT NEWS

Feature

October 2011

| 27

Feature

28

| BC RESTAURANT NEWS

Feature

SOCAN_Foodservice & Hospitality 2009.pdf

6/16/09

8:37:30 AM

The Cream in your Coffee!

C

M

Y

CM

MY

Music adds an ingredient essential to the success of your business. By supporting music creators, you also do what's right for your business.

Obtain the licence required by dialing 1.866.944.6210 or at www.socan.ca

CY

CMY

K

October 2011

| 29

Feature

Thank you to the BC Restaurant Hall of Fame sponsors.

Thank you to the BC Restaurant Hall of Fame supporters.

30

| BC RESTAURANT NEWS

Feature

Liked what you saw? Here’s who provided it!

Beringer Wine

Hall of Fame guests sipped on delicious wines generously donated by Treasury Wine Estates. Beringer Founders Estate Chardonnay and Cabernet Sauvignon, and Wolf Blass bubbly were the flavors of the evening and paired perfectly with the Italian Feast. Beringer wines make a great addition to any wine list, be sure to get in touch with Treasury if you want to add them to yours. www.southcorp.com.au

Triple O’s

A true BC legend, White Spot/ Triple O’s new innovative food truck created, over 400 handmade meatball sliders were served during the reception... YUM!!

Albion Fisheries

Although the chef at the Italian Cultrual Centre had our dinner needs well in hand, Albion helped push it over the edge by donating 60 lbs of Ocean Wise Greene Prairie prawns. www.albion.bc.ca

Evian/Badoit

These natural waters from France were front and centre at the Hall of Fame. On the table and served at the reception Evian is a constant supporter of industry recognizing that a strong industry brings prosperity to operators.

604-816-3065

Espressotec

Impressing our quests with their high quality coffees from their contemporary machines, Granville Island Espressotec served over 250 One of British Columbia’s most cups of coffee, espresso, and recognizable beer brands. These cappuccinos in less than 30 fine handcrafted beers refreshed minutes. Plus, they sent everythe palette as everyone got ready one home with a fresh pound for the wonderful Italian food. of alderwood smoked coffee.

GIB is a constant supporter of the www.espressotec.com industry and community and is in Montecristo magazine a class of its own One of world’s most luxurious www.gib.ca magazines, guests received the Meridian Valet latest edition of MONTECRISTO Although Mother Nature coop- in their goody bags, and inerated, what a luxury it was to ductees were presented with a have Meridian Valet hosting our special gift bags. Make sure to valet parking. 12 years of pro- look for their next issue, where fessionalism and expertise has the Hall of Fame will be feaput them at the top of the list for tured in the society page. service providers in Vancouver. www.montecristomagazine.com www.meridianvalet.com

Lonsdale Event Rentals

What would a room be without the proper décor? Lonsdale rentals wowed our guest with the beautiful table settings.

The autumn colour scheme the staff chose worked perfectly within the Italian Cultural Centre, and ensured we weren’t blinded by the white. www.lonsdaleevents.com

Bassanos Hard Soda

Inspired by classic Italian sodas of the 1920s, guests were impressed as they sipped this newest hard soda. This newest venture from the Aquilinis is sure to be another one of their success stories. Guest even got to take one home in their goody bags. www.bassanohardsoda.com

Evergreen Herbs

Donated by Evergreen Herbs, and produced by Fresh Blooms, these one of a kind personal herb gardens made the perfect centerpiece. www.evergreenherbs.com www.freshblooms.ca We would also like to recognize the following industry supports who not only supported this event, but the industry as a whole

GFS Sysco Vivonet The Keg

October 2011

| 31

Canada’s new polymer notes Secure • Durable • Innovative Is your business ready?

Order free training material today.

$100 starting November 2011 $50 starting March 2012 $20, $10, $5 coming by late 2013

www.bankofcanada.ca/banknotes • education@bankofcanada.ca • 1 888 513-8212 32

| BC RESTAURANT NEWS

Feature

Recipe of the Month

Scallops with Corn, Spicy Sausage and Mustard Vinagrette Method Mustard Vinaigrette Combine all of the ingredients in a small bowl and whisk to blend. Will keep refrigerated in an airtight container for up to 3 days.

This recipe is provided by the BC Restaurant Hall of Fame chef inductees, James Walt.

This recipe uses our own version of creamed corn. As we do in this recipe, be sure to reserve raw corn cobs to make soup stocks: much of corn’s flavour is held in the cob. At Araxi, we make a homemade chorizo sausage for this dish, so choose a spicy sausage. Maple vinegar is readily available in fine grocery stores.

Ingredients

1

Mustard Vinaigrette /3 cup extra-virgin olive oil 1 /4 cup grainy mustard 1 /3 cup maple vinegar 2 Tbsp honey

Corn 1 cups vegetable stock 1 /2 cup whipping cream 4 cobs fresh corn, shucked 1 Tbsp grapeseed oil 2 shallots, minced 1 oz bacon (about 2 – 3 slices) 1 /4 tsp chilli flakes Scallops 2 Tbsp grapeseed oil 2 chorizo sausages 16 large fresh Pacific scallops 1 /3 cup baby herbs or lettuces, for garnish

Corn Place the vegetable stock and the cream in a medium saucepan. Cut the kernels off the corn cobs, then chop the cobs into 2-inch/5-cm pieces. Reserve the kernels in a small bowl and add the cobs to the stock-cream mixture.

Bring to a boil on medium heat, then reduce the heat to low and simmer for 10 minutes.

In a separate saucepan, heat the grapeseed oil on medium heat. Add the shallots and bacon and sauté until softened and lightly golden, about 4 minutes. Add the chili flakes and cook for 1 minute. Stir in the corn kernels and mix them well with the bacon and shallots.

Strain the corn stock through a fine-mesh sieve into the corn kernel mixture. Discard the cobs. Reduce the heat to medium and cook until the liquid is almost evaporated and the corn is a creamy texture, about 10 minutes. Cover the pot, remove from the heat and set aside.

Scallops Heat the grapeseed oil on medium-high heat in a medium sauté pan. Add the chorizo and sauté until crisp and browned, about 2 minutes per side. Using tongs, transfer the sausages to a plate and keep warm. Pour off some of the oil.

Season the scallops with salt and add them to the pan.

Sauté on one side for 2 minutes, then remove the pan from the heat and allow it to stand for 1 minute. Turn the scallops over and quickly remove them from the pan.

Serve

Heap a quarter of the creamed corn in the centre of each plate. Alternate the scallops and pieces of chorizo around the corn. Drizzle the mustard vinaigrette on and around the scallops, top with baby herbs (or lettuces) and serve immediately.

Wine Pairing

A full-flavoured white like Austrian Grüner Veltliner or Russian River Chardonnay will hold up to this dish, or try a medium red Burgundy, such as Volnay.

October 2011

| 33

Feature

Recipe of the Month

Salt Spring Island Pre-Sale rack of Lamb

HEIRLOOM ORGANIC TOMATOES & CITRUS BRAISED ENDIVES WITH SEASONAL VEGETABLES, MUSCADET & JUS REDUCTION SAUCE This recipe is provided by the BC Restaurant Hall of Fame chef inductees, Robert LaCromb.

L’agneau pré-salé (or “salt marsh lamb”) is a mythical word to many gourmands. Traditionally, the lamb from the French borderlands between Normandy and Brittany grazed on salt herbal marshes periodically drenched by sea water. It’s said the lamb’s high consumption of salt and iodine results in a more tender, juicy and rich meat. British Columbia’s Salt Spring Island is also renowned for its lamb, and as such, Executive Chef Robert LeCrom invites guests to sample his own “Pré-Salé Lamb from Salt Spring Island” for an authentically local culinary experience.

Ingredients

3-bone lamb rack 3 teaspoons fleur de sel 3 big slices of heirloom tomatoes 1 endive cut in ½ 4 baby carrots 8 green beans ¼ cup pea shoots

Method

Cooked lame rack to medium rear. Season heirloom tomates, add olive oil and fresh herbs, then grill. Sear endive in a pan with olive oil, add 2 tablespoon of brown sugar, and caramelize, then add 2 cups of orange juice and cover until cooked al dente. Blanche carrots and green beans. Season pea shoots with salt and pepper, dress with olive oil. Reduce Muscadet by half, add jus and reduce until sauce consistence, check season point and add 1 tablespoon of butter to blend together the sauce)

Drink of the Month

Pumpkin Spice Cocktail Ingredients 3 oz vanilla soju 1 1/2 oz pumpkin puree 1 ea cinnamon stick for garnish Add cool whip to garnish 4 ea micro edible flowers

Method

In a shaker combine soju and pumpkin puree and shake with ice, strain into chilled martini glass and float cool whip over the top. Garnish with cinnamon and flowers.

34

| BC RESTAURANT NEWS

Pumpkin Puree 1 cup diced pumpkin 1/2 cup sugar 1/4 cup water 1 cinnamon stick 4 cloves 3 juniper berries 3 ea allspice berries 1/4 tsp fresh grated nutmeg

In a sauce pan combine all ingredients and simmer for 20 minutes, or until very soft, and blend on high until smooth. Set aside and cool.

Vanilla Soju 3 ea vanilla beans 1 bottle soju

Split the vanilla beans and put the entire beans into the soju bottle.

Leave for four days.

BCRFA FP FINAL (October).pdf 10/4/2011 1:46:42 PM

M

Y

Y

October 2011

| 35

Education

Learn About

ENERGY

EFFICIENCY

& Enter to Win

T

Historic building saves $4,800 per year with simple “energy fixes”

his summer, the historic Fernwood Inn in Victoria received an “energy makeover” from BC Hydro. While the $35,000 retrofit was a prize for winning the utility’s Energy Fix contest, the project demonstrates how much small and medium-sized businesses can save by undertaking simple energy efficiency projects.

The changes will save the Fernwood $4,800 per year in electricity costs, and bring maintenance costs down too.

Lighting

Energy efficient lighting can cut electricity costs by a factor of 50-90%. The Fernwood’s lighting upgrade alone will save the company almost $3,500 per year - enough electricity to power nearly four B.C. homes.

Says Doug Hazen of Coast Lighting, “People don’t realize how much lighting plays a role in reducing power consumption. You take out a 100W bulb and put in a 5W bulb it’s pretty simple math. And the savings begin the minute we disconnect the old light The makeover at the Fernwood Inn included and put the new one in.” With new lighting upgrades to lighting, refrigeration, the kitchen technology developing quickly, there’s an hood fan, and the building envelope. increasing number of improved energy “It’s a huge difference; it’s wonderful,” says Fernwood General Manager and co-owner Mike Colwill. “That’s an ongoing savings every year down the road. Not to mention that the energy efficient light bulbs will last 8-10 times as long as a normal bulb, and we’ll have lower maintenance costs on the walk-in fridge and the hood vents, because they’re running less hard and there will be less wear and tear.”

36

| BC RESTAURANT NEWS

Education efficient choices. Hazen worked with Colwill to find lighting with just the right colour temperature and dimmability to maintain the Fernwood’s cozy ambience. You can save too: BC Hydro offers a wide variety of incentives for energy efficient lighting, to reduce the up-front costs of lighting retrofits.

year in electricity, with another $325 per year from the makeup air system.

Building Envelope

A final step in the Fernwood’s retrofit was to seal up air leaks throughout the building.

City Green used an infrared camera to “see” where heat was escaping from the building’s exterior. “We knew the building enveRefrigeration lope wasn’t going to be fantastic, since it’s Making sure you don’t waste the cold air you an old building,” says Colwill. “Still, it was already paid for is one key to refrigeration ef- certainly a surprise to me about how much ficiency. The Fernwood’s walk-in cooler was cold air was coming in.” re-insulated, and a new door installed. Says Colwill, “We noticed a difference right away. Learn more - and enter to win It remains cold, plus the compressors are working a fraction of the time they were be- To tell the story about the upgrades at the fore.” Refrigeration improvements will save Fernwood Inn, BC Hydro has produced four the Fernwood an estimated $270 per year. online videos. Watch the videos to learn how you can save energy and you get a chance to win. Just answer the question after each video and for each one, you’ll be entered into a prize draw. The grand prize is a $500 gift certificate to each of Home Depot and London Drugs. There are three runner-up prizes of $250 at Home Depot. (Contest closes October 31.)

Says Colwill, “It feels great to have the upgrades done. A lot of the things were very steps that any business owner could Kitchen exhaust fan controls, makeup simple do that make a huge difference - it’s just a air system matter of getting around to actually doing it.”

Most kitchens don’t work at full capacity all day long - but typically, their exhaust fans Take on your own “energy fix” and find out do. Cutting a fan’s speed by just 50% re- how much you can save. Contact BC Hydro duces its energy consumption by 87.5%, of- at 1 866 522 4713 for a free energy assessfering big savings. Another area of energy ment available to customers in the lower waste occurs when the fan is drawing warm mainland or to find out about incentives on or conditioned air out of the business, losing energy efficient technologies. the energy used for heating or cooling. The Fernwood’s exhaust hood fan was retrofitted with an electronic sensor and variable speed motor from Melink Energy Solutions.

A new makeup air system helps balance the air flow so restaurant patrons will no longer feel drafts when the front door is opened.

The hood fan controls will save $830 per October 2011

| 37

38

| BC RESTAURANT NEWS

Education

QuitNow

BC Goverment rolls out program to help smokers quit It’s a habit that 550,000 British Columbians partake. And although we rank the lowest in Canada for the 12th year in a row, smokers cost the B.C. economy approximately $2.3 billion annually, including more than $605 million for direct health-care costs.

As part of a commitment to healthy families in BC, Premier Christy Clark has announced that nicotine replacement therapies will now be available at no cost with smoking cessation prescription drugs to be covered under PharmaCare.

Those individuals covered under MSP can register with HealthLink by calling 811 and will receive free nicotine gum or patches by mail or through local pharmacies.

If you are among the 70% of smokers who are considering quitting, we encourage you to visit www.health.gov.bc.ca/pharmacare/stop-smoking and www.quitnow.ca to plan your quit first.

The support of others will greatly increase your chances of quitting for life.

October 2011

| 39

Conference November 6–8

Fairmont Waterfront Hotel

www.hospitality-trade.com

Expo November 7–8

Vancouver Convention Centre—East

www.bchospitalityexpo.com

Register for the Conference Now! www.hospitality-trade.com

Exhibit space still available!

778.371.9949 or info@bchospitalityexpo.com “I have attended the Conference for the last 10 years.

Every year we find something, or learn something, that will help in our liquor business. Our business is always evolving and the Conference provides a wide spectrum of ideas, products and services that help us maximize what our business can do.”

—LEE SEXSMITH, PG LIQUOR BOX LTD & ALDER HILLS GOLF

Sponsors to date

40

| BC RESTAURANT NEWS

Hosted by

Membership

A&W President and CEO, Paul Hollands (right) and the Great A&W Root Bear® present Ken Mayhew of MS Society of Canada with a cheque for $1,050,000 raised during A&W Cruisin’ for a Cause Day on August 25 in support of MS.

A&W’s Cruisin’ for a Cause Day Exceeds $1 Million Fundraising Goal A&W is proud to announce that more than one million dollars was raised in support of the Multiple Sclerosis Society of Canada during its third-annual Cruisin’ for a Cause Day held last week on August 25. In total, this national fundraising event has raised more than $2 million over the past three years to help end MS. More than 730 A&W restaurants across Canada helped raise funds through the sale of cut-outs, customer contributions and donations of $1 from every Teen Burger® sold on August 25. Cruisin’ for a Cause raised both funds and awareness of multiple sclerosis through a variety of events including classic car gatherings, retro music, car hop service and car hop relay races, hula hoop contests and Great A&W Root Bear® visits.

Canada has one of the highest incidence rates of multiple sclerosis in the world, making research and support for people with MS and their families critical.

Multiple sclerosis is the most common neurological disease of young adults in Canada and affects from 55,000 to 75,000 Canadians.

Cruisin’ for a Cause Day is a fundraising event affiliated with A&W’s national Cruisin’ the Dub program, which began over ten years ago at a grassroots level in various communities. It was created by classic car enthusiasts who enjoyed gathering at A&W restaurants to share their passion for their vintage autos. The popular fundraiser creates an opportunity for the many Canadians who grew up enjoying warm summer evenings at the drive in—often with the radio blaring and trays of Teen® burgers, fresh made onion rings and icy cold A&W Root Beer® delivered to their car by car hops — to revisit those fond memories while supporting the Multiple Sclerosis Society of Canada.

NewsMakers Canadian Coffee & Tea Show serves up some warm feelings The recent Canadian Coffee & Tea Show, held in Vancouver on October 2-3 featured an extensive educational program, Canada’s largest industry trade show featuring local and international products and services, the Canadian Barista Championship and the second annual Canadian Cup taster Championship.

A number of competitions were held throughout the Show, but the headlining Canadian Barista Championship was the one to win. After a two full days of judging, Edmontonian Josh Hockin was announced as the winner with a final score of 651. Josh, a barista for Transcend Coffee will now represent Canada at the World Barista Championship in Vienna.

International judging isn’t saved for the World Barista Championship. The Canadian Barista Championship was judged by a panel of internationally successful baristas including AMECAFE’S (The Mexican Coffee Growers Association), Sylvia Gutierrez. Sylvia is one of the lead barista’s in AMECAFE, coordinating exhibitions and campaigns within Mexico.

Beyond the judging panel, Mexican coffees were a prominent fixture at the exhibition at the Mexican pavilion. Eight companies, representing different regions from the country, provided samples of green and roasted coffees and teas. Tasting at the pavilion was hosted by barista Erika Chagoya, who used a number of brewing methods to highlight the coffees’ flavours. Included in the mix were coffees from the states of Vercruz and Chiapas, which produce some of Mexico’s most renowned coffees.

October 2011

| 41

Membership

Tweets about the 2011 BC Restaurant Hall of Fame @RLazazzera “So many fellow Italian goombas were inducted into the BC Restaurant Hall of Fame tonight. Congrats to all!”

@AuthenticWine “Our very own @Richard Carras, inducted into the #BC Restaurant Hall of Fame! twitpic.com/72dkh0”

@ShannonBosa “Lovely evening. Congrats to my luv! RT @immediapr: Congratulations Emad Yacoub @Glowbal_Group BC Restaurant Hall of Fame inductee!”

@ChefTableBC “Congratulations to @ChefsTableBC board member James Walt on his induction into the BC Restaurant Association Hall of Fame”

Welcome New Members

Shima Sushi Japanese Restaurant Heatcraft Worldwide Refrigeration Thierry Chocolaterie Patisserie The Reef Restaurant

@catherinebarr

“Looking very “sophie”-sticated in hot pink, @SophieLui and @_peterlegge MC BCRFA Restaurant Hall of Fame Awards pic.twitter.com/cQbX09bk”

@dedutch “Congratulations to our founder John Dys, who was hon-

oured last night at the BC Restaurant Hall of Fame Awards Dinner with the Pioneer award!”

HaloPOS Halo POS “Mayor of #Vancouver speaking at the BC Restaurant Hall of Fame pic.twitter.com/puDyEyj2”

follow @bcrfa and our members @crestaurant @GoldfishKitchen @WickInnBC @mybcinfo @Irashai @TheRefineryVan @YBC_brewing @foodie_photo @TasteofKelowna @grousemountain @sushiinsooke @luporestaurant @Heather2020 @HotelVancouver @luporestaurant @Glowbal_Group @DynamicHR @HamiltonStGrill @urbanthaibistro @CruRestaurant @HartHouseRest @BurgooBistro @ElixirVancouver @petesplacepizza @naturesfare @HyattVancouver @winebcdotcom @dedutch @thereef @OPUSBar @PowerSmartBC @cactusclubcafe @BCPubs @wildapplemanteo @MonkMcQueensVan @Targetchatter @kelownamuseums@TheSmokingDog @VancouverAqua @charmmodernthai

Vancouver Alpen Club Fluid Bar and Grill Burgoo Bistro (West 4th) Italian Culture Centre Payfirma Cabin 12 Northwest Organics WSI

Do you want to become a member of the BCRFA? Contact Morgan Nugent at mnugent@bcrfa.com or call toll free at 1-877-669-2239 42

| BC RESTAURANT NEWS

POSLavu takes full advantage of the powerful technology built into iPad, connecting to the web via high-speed Wi-Fi. Follow your daily reports for inventory and sales from your laptop or phone from anywhere you can get a signal.

We offer a no-wires solution... no wires to the thermal printer, no wires to the cash drawer!

POSLavu and other restaurant solutions is Available at:

DSH Pro

www.dshpro.com info@dshpro.com

604-375-3474 ext 2 1385 W6th Avenue Vancouver BC

Membership

Upcoming Events Tip Out To Help Supporting those in our industry who are in critical medical need, the British Columbia Hospitality Foundation has always been there to help. Be there for them in their upcoming fundraising campaign to fill the world’s largest tip jar. Tip Out To Help is a province-wide fundraiser, with a goal of $100,000 for the foundation.

Taking place between Thanksgiving and Halloween, participants are encouraged to come up with unique ways of raising money, such as car washes or bottle drives. Sign up in a team or go solo to raise the funds.

Annual General Meeting - Kelowna BCRFA will be hosting its AGM on Tuesday, November 1th at the Manteo Resort at 2pm. To RSVP, please contact Morgan at 604-669-2239 or mnugent@bcrfa.com .

November 1, 2011

Taste of Yaletown The event that celebrates Yaletown’s long-standing reputation as a dining hot-spot in Vancouver is back for its 7th annual Taste of Yaletown. All are invited to come discover and enjoy the fantastic options from Yaletown’s premier restaurants, offering guests a special three-course menu at set prices of $25, $35 or $45.

Restaurants will connect with new customers, impress existing ones and create exclusive three course tasting menus that highlight their culinary specialties – showcasing the best in dining and drinking at affordable prices.

BC Hosipitality Industry Conference & Expo Learn about the latest industry trends, best practices for running your hospitality business, and solutions to your business needs. Connect with your peers and enjoy networking with industry professionals from around the province and across the country.

October 10 — October 31, 2011 www.tipouttohelp.com

October 19th – 30th, 2011 www.yaletowninfo.com

A Taste of Napa Arts Umbrella is proud to partner with the Wine Institute of California and Napa Valley Vintners to provide premium wine tasting events.. A Taste of Napa returns this fall on November, 1, 2011 in the Star Sapphire Ballroom & Foyer at the new Fairmont Pacific Rim hotel. This evening offers an elegant ballroom setting where guests can meet more than 20 vintners, find their new favourite wine and bid on rare wine auction packages.

November 1, 2011 www.artsumbrella.com

Do you have an event you want featured?

Email bcrn@bcrfa.com with the details.

Webinars As a benefit to the restaurant industry, in partnership with WSI Digital Marketing, the BCRFA is proud to host online marketing seminars, free to BCRFA members. We will cover everything you need to know to have a strong presence online November 2, 2011 www.bcrfaseminars.com

November 6 — 9, 2011 www.hospitality-trade.com

Annual General Meeting - Vancouver BCRFA will be hosting its AGM on Sunday, November 6th at the Fairmont Waterfront Hotel at 4pm. To RSVP, please contact Morgan at 604-669-2239 or mnugent@bcrfa.com .

November 6, 2011

Sonoma Winemakers Dinner New this year, Arts Umbrella will welcome winemakers from five esteemed Sonoma wineries, and together will be hosting an intimate five course Winemakers Dinner in a stunning setting at Season in the Park. All proceeds to benefit Arts Umbrella.

November 10, 2011 www.artsumbrella.com

Annual General Meeting -Victoria BCRFA will be hosting its AGM on Monday November 21th at the Hotel Grand Pacific at 3pm. To RSVP, please contact Don Monsour at 250-589-1001 November 21, 2011

October 2011

| 43

request your copy today call 1-877-669-2239 44

| BC RESTAURANT NEWS