On January 27^th, I attended the opening party of Rouge that saw a few hundred people mingle over cocktails, shots, wine and passed around bites.

Rouge Event Lounge is located at 1240 Richard St. Vancouver, BC and online at

www.rougeeventlounge.com

By: Richard Wolak

Photo Credit: Noam Dehan

Joe Whinney, CEO and founder of Theo Chocolate

Joe Whinney, CEO and founder of Theo Chocolate spoke at The Refinery on November 20^th about his journey and his company.

Dark Chocolate Dipped Goat Cheesecake

Theo Chocolate is a fair-trade, certified organic bean-to-bar chocolate producer in Seattle. They were one of the first to create organic chocolate in the Seattle area.  The company’s values, philosophy and transparency is matched only by the passion of the people who work there. The Theo Chocolate Factory offers tasting tours to the public, when in Seattle, join one of their tours.

Theo Burnt Sugar Chocolates

Chocolate and Wine Cocktail by Lauren Mote

Chef Mike Carter at The Refinery used Theo Chocolate to create some savoury appetizers and sweet desserts that included his Creme Brulee and Goat Cheesecake. Bartender Lauren Mote of The Refinery made a special wine and chocolate cocktail made with Theo’s Jane Goodall 45% Organic Milk Chocolate and Vista d’Oro Walnut Wine, Farmstead wines were featured as well along with the amazing Theo chocolate.

Ghost Chili Caramel

Theo Madagascar Chocolate

Most of the city’s die hard foodies were in the room tasting and talking with their fellow foodie friends about the chocolate, desserts, cocktails and wine and the great pairings in hand. This was an inspiring event one that I hope will be repeated.

By: Richard Wolak

Van Gogh Double Espresso Vodka

Victoria Gin

Stanley Park Brewing

Navan Vanilla

This is the 13 annual festival and judging by the crowds in the tasting hall this event has a loyal following. The bottles were poured and people crowded each booth with their glass in hand ready to taste. This Grand Tasting was held on November 19th at the Rocky Mountaineer Station.

By: Richard Wolak

Making the Spanish Raindrop - Anejo

The Don Julio ‘Height of Craftmanship’ event hosted by Goldfish Pacific Kitchen in Yaletown on November 16 was a great success and a lot of fun. There were stations scattered about the room which offered up Luxury Drops of 3 signature tequilas Blanco, Repasado and Anejo along with the bar featuring a couple of cocktails made with the Don Julio Tequilas. Goldfish chefs had a spectacular set-up of delicious seafood, duck, beef appetizers to pair up with the Tequilas of choice.

Oysters and Duck Gyoza

Beef Satay with Chocolate Sauce

Highlighting the Don Julio lineup

Don Julio Tequilas

I had the opportunity to meet Brian Van Flandern who is the Global Ambassador for Don Julio. World renowned Michelin Three-star mixologist Brian Van Flandern has been a professional bartender in New York City for over 18 years. In 2004 Brian helped open Chef Thomas Keller’s now famous restaurant PER SE as the head mixologist. Applying Chef Keller’s philosophy of flavor profiling to cocktails taught Brian to create well-balanced food friendly cocktails. His recreation of the classic Gin and Tonic (he makes his own tonic water with quinine powder imported from Brazil) has garnered national attention.In 2008 Tanqueray Ten Gin named Brian one of the top ten bartenders in the world and was hired as Diageo’s first ever Global Tequila Ambassador. And in 2009 Travel and Leisure Magazine named Brian one the Top Ten Hotel Bartenders in the World.

Brian Van Flandern - Global Ambassador for Don Julio

A group of us had the opportunity to hear Brian tell us about the company and the Tequilas that are produced, we were able to taste the 1942 which as a bottle would sell for about $144 CAD. Don Julio established the first tequila distillery in 1942 and to commemorate that very special year, they have created Don Julio 1942 a unique and limited edition. Its golden line and perfect clarity is appealing and a testament to its purity. The aroma is sweet and ripe with layers of agave and notes of ripe apple and oak. The taste is smooth, rich and clean with oak and vanilla finish. Don Julio 1942 will appeal to both connoisseurs and collectors of fine tequila.

Slap, Cracker & Drop - Repasado

Dipping Lime in Black Pepper

Goldfish Pacific Kitchen is located at 1118 Mainland Street in Yaletown.

By: Richard Wolak

Charlotte Voisey

Originating from Ayrshire, Scotland, Hendrick’s Gin is a delicious blend of ingredients, distilled to perfection in one of the world’s four last remaining Carter-Head Stills. Complimented by essence of Bulgarian Rose and cucumber, Hendrick’s Gin is meticulously prepared in small batches to ensure supreme quality. Recognized earlier this year by the James Beard Foundation, Charlotte is a much-admired persona behind modern mixology. Boasting a silver medal from the World Female Bartender Championships, Charlotte’s unique cocktails can be found on menus around the world, including The Dorchester in London and Gramercy Park Hotel in New York.

Hendrick’s Gin

Charlotte demonstrated some of Hendrick’s cocktail creations accompanied by delicious canapes from Society’s chef team.

Mini Prime Rib Burgers (L) & Truffle Mac & Cheese Balls (R)

Junk Food Dessert Platter

For more on Hendrick’s Gin, please visit www.hendricksgin.com.

Society is located at 1257 Hamilton Street in Yaletown.

By: Richard Wolak

Chateau Doisy Verines 2006 Dessert Wine

Wines from the Bordeaux region of France were poured at the Trade tasting in Vancouver November 3^rd. This tasting that was part of a tour also touched down in Montreal, Toronto and then ended in Vancouver, the walk around wine tasting offered a taste of the diversity and affordability of Bordeaux wines under $30.

Le Dauphin De Guiraud Sauternes 2003

Chateau Pey La Tour Red 2007

These wines are available at liquor stores and private wine stores in the Vancouver area.

If you are planning a visit to the Bordeaux region and want to check out some of the wineries, you may want to visit them online at www.bordeaux.com

By: Richard Wolak

Voya at 1177 Melville Street

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…

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

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

Chef Vikram Vij

Chef Vikram Vij known for his creative fusion Indian cooking in Vancouver and around the world. From an idea that Sid Katz, Director of the Chan Centre at UBC had along with an idea that Vikram Vij had, this night of fusion took place on October 24 at the Chan Centre. I was delighted to be a part of this event and was able to sample Vikram’s Chicken Curry as he cooked his wonderful curry for special musical guests Bela Fleck and Edgar Meyer at a pre-concert reception.

Colourful Spices used in Vikram's Chicken Curry

Vikram Vij’s restaurant in Vancouver has been described as one of the finest in the world, by culinary hot shots such as Patricia Wells and Jamie Oliver. Vij’s Restaurant is located at 11th and Granville and has been welcoming guests for the past 15 years.

Chef Vikram Vij (L), Bela Fleck (M), Edgar Meyer (R)

The invited guests were patrons of The Chan Centre and were thrilled to join in this special occasion.

By: Richard Wolak

Kurtis Kolt (from Salt Tasting Room) Master of Ceremonies

Wines Undercover

All the wines were served blind and each bottle was numbered,  guests samples the different wines and noted their favourites. Each of the wines was under $19.95 a bottle. During the last half hour the bags were removed and revealed.

Oak Bay, Gamay Noir 2007

Lake Breeze, Pinot Gris VQA 2008

Thornhaven Estates Reserve Pinot Noir VQA 2007

Some of my favourite wines that I tasted when undercover include the above three #88 Oak Bay, Gamay Noir 2007; #55 Lake Breeze, Pinot Gris VQA 2008; and #66 Thornhaven Estates Reserve Pinot Noir VQA 2007.

By: Richard Wolak