Posts Tagged ‘Book Launch Party’

Drinking Vancouver Launch Party

John Lee - Author

The Alibi Room was the location for the book launch party that I attended on January 28. The location was fitting, since the book is about places to drink in Vancouver and the Alibi reigns supreme.  Drinking Vancouver was written by John Lee.

ABOUT THE BOOK
With sharp, witty reviews of the best spots in town to slake your thirst, DRINKING VANCOUVER is the pocket-sized booze bible for locals and visitors craving a night out on the town. Written and compiled by travel and feature writer John Lee, this book is handily divided into eleven neighbourhoods from the heritage bars of Gastown to the slick joints of Yaletown to the gritty pubs of the Downtown Eastside. You’ll find special sections with top drinking, dining and ambience suggestions, as well as recommended watering holes for the next time you’re on the road in other parts of British Columbia.

With Vancouver’s long-overdue bar renaissance upon us, this is the first hands-on guide to toast the city’s newly hot bar scene.

Books are available for purchase at select bookstores in the Vancouver area.

C Food Cookbook Launch Party

Sockeye Salmon on Sticks

Sockeye Salmon on Sticks

The Vancouver Aquarium was the location for the book launch party that I attended with Sheryl Cohen last night for the spectacular cookbook by C Restaurant owner Harry Kambolis and executive chef Robert Clark…

C Food Book Launch 004

The book challenged executive chef Robert Clark, owner Harry Kambolis and photographer Hamid Attie to see ingredients from a unique perspective. The result is a beautiful cookbook that is makes a perfect gift for foodies in their kitchen or coffee table.

Suspended in the Aquarium water. Photo by: Marsha Munsie

Suspended in the Aquarium water. Photo by: Marsha Munsie

Books are available for purchase from C Restaurant (604-681-1164) and Barbara-Jo’s Books to Cooks (604-688-6755) and at other retailers including Chapters.

By: Richard Wolak

Vancouver Cooks 2 Book Launch Party

VancouverCooks2Launch 023The Dirty Apron Cooking School was the host of the book launch party held on October 14, 2009.

Vancouver area Chefs - Find your favourite Chef

Vancouver area Chefs - Find your favourite Chef

“Vancouver Cooks 2″, the new cookbook from the Chefs’ Table Society of BC, has been released and is available at Barbara Jo’s Books To Cooks and participating restaurants. The book, edited by Joan Cross, Jamie Maw, and Andrew Morrison, includes 120 recipes from 70 of BC’s top chefs, among them John Bishop (Bishop’s), Vikram Vij (Vij’s), Rob Clark (”C” Restaurant), Rob Feenie (Cactus Club), and Hidekazu Tojo (Tojo’s). Recipes are crafted to be accessible to the home cook and are paired with BC wines by wine expert and Society co-founder Sid Cross.

Chef Nico Schuermans (Chambar & Dirty Apron Cooking School)

Chef Nico Schuermans (Chambar & Dirty Apron Cooking School)

Chef John Bishop (Bishops) & Chef Mary Mackay (Terra Breads)

Chef John Bishop (Bishops) & Chef Mary Mackay (Terra Breads)

Duck Confit with mulled Red wine (by Chambar)

Duck Confit with mulled Red wine (by Chambar)

Jaime Maw (left), Sid Cross (middle), Andrew Morrison (right)

Jaime Maw (left), Sid Cross (middle), Andrew Morrison (right)

Vikram Vij (Vij's) & Pino Posteraro (Cioppino’s)

Vikram Vij (Vij's) & Pino Posteraro (Cioppino’s)

Cassandra Anderton (left), Nanette (middle), Chef Tina Fineza (right)

Cassandra Anderton (left), Annette Rawlinson (middle), Chef Tina Fineza (right)

Chef John Bishop (Bishops) & Chef Vikram Vij (Vij's)

Chef John Bishop (Bishops) & Chef Vikram Vij (Vij's)

Pacific Culinary Arts Team of Chefs and their Trout creation

Pacific Culinary Arts Team of Chefs and their Trout creation

DB Moderne Bistro Chef and his Charcuterie

DB Moderne Bistro Chef and his Charcuterie

Goat Cheese Terrine on Crisp

Goat Cheese Terrine on Crisp

I spent the evening talking with the chefs and tasting their creations which were from their “Vancouver Cooks 2″ book. This Chef’s tasting was held in the Dirty Apron Cooking School and guests were able to purchase copies of the book in the store located on the other side of the cooking school.

By: Richard Wolak

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