Posts Tagged ‘Fairmont Pacific Rim’

Holiday Lunch Buffets

December 9th, 2011 admin

Yuletide Luncheon Buffet at Fleuri Restaurant

Last week I was invited in to dine at Fleuri Restaurant for their annual Yuletide Luncheon Buffet. This is one of my favourite lunch buffets during the holiday season, my friend Shar Levine joined me to indulge!

 

Carving Station at Fleuri Restaurant

They have an extensive selection of Salads and I enjoyed the Thai Noodle Salad with Prawns, Bean Curd, Shiitake Mushrooms and Cinnamon Basil as well as the Tomato and Boccioni, Pasta salad and greens.

Of all the Hot items I ate, I loved all the vegetables which were perfectly cooked, Christmas Spiced Caramelized Yams, as well as the Salmon and Halibut and the Vegetarian Cannelloni.

 

Yule Log at Fleuri Restaurant

The Dessert buffet is the spectacle, and their Chocolate Yule Log is one of my favourites.

 

Desserts at Fleuri Restaurant

Yuletide Luncheon Buffet

November 28th – December 23rd

$39.00* per adult • $19.00* per child (12 years & Under)

Fleuri Restaurant  11:30am – 2:30pm

Monday – Friday Only

» Reservations: 604.642.2900

Sutton Place Hotel

845 Burrard Street, Vancouver

Web: http://www.vancouver.suttonplace.com/holiday_festivities.htm

 

Other restaurants offering Buffet Lunches this month include:

EBO Restaurant

4331 Dominion Street, Burnaby

Tel: 604-453-0788

Web: http://www.eborestaurant.com

Festive Lunch Buffet:

Adults: $26.00 per person – does not include any beverages

Dates: December 5th – 23rd (not including weekends)

Time: 11:30am – 2:30pm

 

Fairmont Pacific Rim

1038 Canada Place, Vancouver

Tel: 604 695 5300.

Web: http://www.fairmont.com/EN_FA/Property/VPR/GuestServices/Restaurants/

Festive Lunch Buffet is available in ORU weekdays from December 5 through 23rd, and at $34.95 per person.

Monday – Friday, 11:30am – 2pm

 

Fairmont Hotel Vancouver

900 West Georgia Street, Vancouver

Tel: 604-647-0517

Web: http://www.fairmont.com/hvc/celebratetheholidays

Griffins’ Festive Luncheon Buffet

December 1st – December 31st, Excluding December 25th. Monday to Saturday – 11:30am to 2:30pm

$42.00* per adult • $21.50* per child (12 years & Under)

 

Fairmont Waterfront

900 Canada Place Way, Vancouver

Tel: 604-691-1818

Web: http://www.fairmont.com/waterfront/GuestServices/Restaurants/HeronsRestaurant.htm

Festive Lunch Buffet

December 2-3rd, 9th, 12-16th, 19-24th, 26th

Seatings: 11:30am – 1:00pm and 1:30pm – 3:00pm

Adults $45 | Seniors $35 | Children ages 6 to 12 $22

 

Visit one or visit them all during the coming weeks, make sure to make an advance reservation and enjoy!

Happy Holidays!

By: Richard Wolak

Posted in Holiday Fare, Latest Tags: , , , , , , 1 Comment »

Dish ‘N Dazzle

July 2nd, 2011 admin

Fairmont Pacific Rim Pastry Chef Arthur Chen and his Garden of Desserts

On June 17th, I attended this wonderful event at the Fairmont Pacific Rim. One of the rooms was dedicated to Cocktails and this is where some of the city’s best bartenders were competing for best cocktail. In the other room as well as the foyer there were many of the city’s top restaurants dishing out exquisite tasting plates as well as 22 wineries from Chile showing their latest releases.

Joe Fortes Salmon on Ravioli

Fleuri Restaurant's Dish

YEW's Croquette

My favourite dishes were those from Joe Fortes, Fleuri and YEW!

Literally stirring things up, Derek Vanderheide of the Rosewood Hotel Georgia was the winner of the cocktail competition with his drink, La Moustaccioli.

Jessica (L) Pastry Chef Arthur Chen and Leah (r) of Fairmont Pacific Rim

ORU Restaurant Desserts - Fairmont Pacific Rim

Pastry Chef Arthur Chen and his team were very creative with their Garden of Desserts, I loved the Chocolate Covered Almond Pound Cake, mini Cupcakes and all the other desserts in the garden.

By: Richard Wolak

Posted in Food & Wine Events, Parties & Events Tags: , , , , No Comments »

Interview with Arthur Chen

May 30th, 2011 admin

Arthur Chen| Vancouver

Vancouver is home to some of the best pastry chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Star Pastry Chefs is a series of Interviews with some of the top chefs in and around Vancouver, within the interview each chef is to prepare or finish off three of his/her signature desserts.

Arthur trained at the Sheraton in Shanghai for 6 months as a pastry artist, then opened the Sheraton in Tianjin as the pastry chef. He then moved to the USA to work as a chef/hospitality at Walt Disney World in Florida for 2 years. Then moved to Vancouver worked at the Fairmont Waterfront for awhile then worked at the Pan Pacific Vancouver for 10 years from 1998-2008. He then worked to open the Delta Burnaby Hotel in 2009 and then worked to open the Fairmont Pacific Rim in 2010 and where he is currently. While working he had been competing in a variety of pastry competitions over the years winning many gold medals. Some of the competitions that he has participated in were:  Pastry Coach of Culinary Team Canada 2008; Pastry Chef of Culinary Team Canada 2005-2007; Pastry Chef of Culinary Team British Columbia, 2004; Pastry Team Canada 2002 WPTC, Las Vegas; and Pastry Artist of Culinary Team British Columbia, 2000.

Did you always want to be a pastry chef?

I wanted to be an artist, spent time drawing, claying and sculpting. Then when I grew up I wanted to be an architect, an opportunity opened up back home in China, at the Sheraton hotel and I was asked to become a pastry chef.

Do you follow or apply a specific food design?

I have my own creativity to create cakes and desserts in house.

Where do you get inspiration?

I get a lot of ideas from the competitions that I have competed in, flavour ideas and ingredients with some from Asia since this hotel has a large Asian clientele.

The 1st Dessert:

8 Texture Chocolate Dessert

8 Texture Chocolate Dessert

What is in the dessert?

  • Chocolate sauce
  • Chocolate streusel
  • Chocolate sorbet
  • Chocolate mouse
  • Dry chocolate mouse
  • Chocolate garnish
  • Candied cocoa nibs
  • Chocolate ganache cake
  • Top layer chocolate
  • Bottom layer crunchy coconut

What was your inspiration behind this dessert?

Chef David Wong’s idea to put all the chocolate ingredients together—its been popular since day 1 and is still on the ORU dessert menu.

Is there a pastry chef or two that inspire you?

Ted Hara – was a pastry chef at the Pan Pacific Hotel, now a teacher at Pacific Institute of Culinary Arts. I worked for him for 10 years from the cooking side to personal leader in competitions.

Edward Notter – sugar master who owns the Notter Pastry School in Florida.

The 2nd Dessert:

Sugar Bun

Sugar Bun

What is in the dessert?

  • Brioche dough
  • Butter
  • Sugar
  • Pastry cream
  • Whipping cream

What was your inspiration behind this dessert?

This was created by one of our bakers in the hotel, but its an American idea with a little Italian thrown in.

How would you describe your style of pastries at ORU? And at Giovane?

In ORU it is Pan Asian ingredients in a more North American style.

In Giovane it is more Italian style, Americana coffee shop. Everything is huge, we have created our own ‘signature’ cakes (Martha Stewart style).

Describe the most elaborate wedding cake you have ever made?

It was a Raspberry, flourless sponge for a Persian wedding at the Delta Burnaby Hotel for 400 people – it was gluten free and dairy free. First I created a cake in 4 tiers that was a cake with only one corner to slice for the bride & groom. Then I made a slab cake to cut for all the guests. A year later the same lady tracked me down here at the Fairmont and ordered the same cake for her 1st year anniversary.

What is your favourite Pastry Shop in Vancouver?

Thomas Haas

What is your favourite city in the world for pastries?

Luxembourg

The 3rd Dessert:

Teardrop Chocolate Ganache Cake

Teardrop Chocolate Ganache Cake

What is in the dessert?

  • Almond cookie base (bottom layer)
  • Ganache layer
  • Flourless sponge cake
  • Vanilla cream
  • Raspberry jelly
  • Cream
  • Flourless sponge
  • Chocolate mouse
  • Chocolate glaze to give a shiny appearance
  • Topped with fruits etc

What was your inspiration behind this dessert?

I created this cake which I used for one of my competitions in Germany in 2004. I wanted to do a different shape to make it interesting.

How many people are in your pastry kitchen?

8 people in the pastry kitchen – out of that 4-1/2 people are doing Giovane from bread to cookies to biscotti and sugar buns; and the rest are doing the banquets, in room dining, desserts, restaurant and afternoon tea.

Stay tuned for the next chef in the Star Pastry Chef series.

By: Richard Wolak

Posted in Latest, Star Pastry Chefs Tags: , , , , , No Comments »

Aha Toro Cocktail Competition

September 15th, 2010 admin

Dani Tartarin of the Keefer Bar - 1st Place Winner

Brad Stanton of UVA - 2nd Place Winner

The Fairmont Pacific Rim Hotel’s Skybar was the host of the first annual Tequila Aha Toro Cocktail Competition on Tuesday, September 14.  Dani Tatarin of The Keefer Bar won the competition her prize is an all-expense trip to Mexico where she  will meet the master distiller of Aha Toro, have a private guided tour, and enjoy the local area.  In Second place was Brad Stanton from UVA and he won a luxury two-night stay at the Fairmont Pacific Rim and dinner in ORU.

Shaun Layton of L'abbatior - 3rd Place Winner

Aha Toro is an artisanal tequila, handmade for over a century, and distilled entirely from blue agave at the “El Olvido” hacienda in the tiny village of Jesus Maria.  Located in the highlands of Jalisco, the altitude and sandy soil provide ideal growing conditions for the agave tequila, most commonly referred to as the blue agave.

The tequila is produced by removing the heart of the plant when it is between six to 10 years old, with a weight that ranges between 35 and 90 kilograms.  The sap is removed, fermented, distilled, and presented in a hand blown glass bottle.  The bottles are also works of art – a one-of-a-kind created by Mexican artists with different colours of glass to represent the age of the tequila.

Carmen Adams, DB Bistro

Simon Kaulback, Boneta

Ryan, Timbre

David Bain, West Restaurant

Grant Sceney, Pacific Rim Lobby Bar

Kerren Bottay, Bearfoot Bistro Whistler

Kerren Bottay's Cocktail

Scott Curry, Araxi Whistler

Graham, Fraiche N. Van

Graham's Cocktail

Lauren Mote, Refinery

Lauren Mote's Cocktail

Shawn Soole, Clive’s Victoria

Shawn Soole's Cocktail

Jess Nichol, Oru

Solomon Siegel, Veneto Victoria

The Contest Rules:

>         Each contestant had to present two identical cocktails with no more than five liquid ingredients in each.

>         Each drink was judged on a 40-point scale: 10 points each for taste, originality and use of Aha Toro Tequila as the featured ingredient; and five points each for presentation and tidiness.

>         There was a five minute time limit on building and presenting drinks.

>         Aha Toro Tequila was provided for the drinks and contestants had to provide the other ingredients.

>         A list of ingredients and preparation instructions was provided to the judges by each contestant prior to making the drink.

There were 24 competitors and all of them tops in their field representing restaurants and bars in Vancouver, Victoria and Whistler. It was a pleasure for me to watch this competition and to see the drinks these bartenders were creating.

By: Richard Wolak

Posted in Competitions, Latest Tags: , , , , , No Comments »

Smokin’ Sundays Barbeque at Fairmont Pacific Rim

July 16th, 2010 admin

Ronnie Shewchuk

Rockin’ Ronnie Shewchuk, international barbecue champion and best selling cookbook author is cooking up a smokin’ all you can eat bbq all summer long every Sunday from 11am – 4pm on the outdoor patio at the Fairmont Pacific Rim.

The $19 all-you-can-eat buffet is complemented by cool jazz and features some of his signature dishes, from pulled pork sandwiches, California-style tri tip beef, and classic sides of baked beans, coleslaw, potato salad and greens. Dessert is also included, pineapple with caramel sauce that is done over the grill.

Tri Tip Beef, Baked Beans, Coleslaw & Potato Salad

I loved the Tri Tip Beef, Baked Beans, Coleslaw and Potato Salad and loved the sauce too! Having Rockin’ Ronnie cooking this bbq is a real treat and one that should not be missed.

Reservations can be made by calling 604-695-5502.

The Fairmont Pacific Rim is located at 1038 Canada Place.

By: Richard Wolak

Posted in Culinary Adventures, Latest, Restaurant Promotions Tags: , , , , No Comments »

GIOVANE CAFÉ

March 11th, 2010 admin

1038 Canada Place, Vancouver

Tel: 604-695-5501

Web: www.giovanecafe.com

Twitter: @GiovaneCafe

Advice: Wifi is available, ask for the code.

Sugar Bun

I found my new favourite café last week and have already visited a couple of times and expect that I will be moving in soon. Giovane is a stylish café, large and spacious with an ever so tempting pastry case where you can order cakes by the slice or by the cake. You’ll find a good selection of Breakfast items along with baked goods, the signature Sugar Bun ($4) sugared sweet bun filled with vanilla pastry cream is absolutely delicious and already popular amongst the café patrons.

Lucchese Panini

You will also find a range of home made pizza, Panini, soups, salads and their own selection of house baked breads. On my most recent visit I had the Lucchese Panini ($9) Grilled chicken, gruyere, sun-dried tomato pesto, garlic aioli served with a house salad; and a Double Espresso ($2.50). There is also a coffee bar on the other side of the café for you to order your 49th Parallel Coffees, tea and baked goods if you didn’t have the need to visit the tempting pastry case/sandwich bar on the other side. The interior of the café is stylish and I like the 50 foot long emporium wall that features an eclectic assortment of local crafts, including origami and culinary items and there is lots of seating at tables as well as at the window.

Review by: Richard Wolak

Posted in Bar & Cafe Reviews, Downtown Tags: , , , , , , , , , , , , , , , No Comments »

ORU Industry Night Party

March 4th, 2010 admin

I was lucky to be invited by a friend in the restaurant industry to ORU on Monday March 1st, this restaurant in the new Fairmont Pacific Rim opened quietly as the Olympics began and this was their first opportunity to welcome their friends from the industry that included chefs, bartenders, servers and some of their friends.

Sake Kasu Sablefish

Crying Tiger Rib Eye Steak

I was wowed by this stunning restaurant from the room, to the amazingly large kitchen to the food that I sampled that evening.

Homemade Tofu with Maitake Mushrooms

ORU is located at 1038 Canada Place in downtown Vancouver.

By: Richard Wolak

Posted in Parties & Events Tags: , , , No Comments »

  • Sponsors

  • General Info

Switch to our mobile site

echo get_option('motion_footer') . "\n";