Posts Tagged ‘Four Seasons Hotel Vancouver’

2011 Ocean Wise Chowder Chowdown

November 24th, 2011 admin

Local Lounge Chefs team WINNERS

The 4th Annual Ocean Wise Seafood Chowder Chowdown was a huge success at a great event hosted by the Vancouver Aquarium on November 23rd. This event saw a packed house sampling many or all of the twelve chowders from BC’s top twelve Ocean Wise restaurants from around the Vancouver, and the Okanagan, all of the chowders were paired with BC brews and the suggested beers were listed along each of the restaurants chowders.

Local Lounge- 1st place Winner - “Smoked Outlandish Oyster Chowder”

Judges voted: 2011 Chowder Chowdown Champion Local lounge Chef Paul Cecconi for his “Smoked Outlandish Oyster Chowder”

Best Oceanwise Chowder and Beer Pairing was awarded to Chef Ned Bell of Four Seasons Hotel Vancouver

Chef Ned Bell of Four Seasons Hotel Vancouver "Smoked Black Cod and Gala Apple Chowder"

Driftwood Beer pouring their Farmhand Ale

Best Oceanwise Chowder and Beer Pairing was awarded to Chef Ned Bell of Four Seasons Hotel Vancouver & Driftwood Beer Farmhand Ale!

Since I have been to this event in 2009 and 2010, I noticed that the 2011 event had a much better layout than in previous years for easier mingling, however, the serving bowls were wider and better last year. I sampled my way through all the 12 chowders and these are MY favourite chowders.

My Vancouver Foodster Top Picks

My 1st Place: Chef Paul Cecconi of Local lounge for his “Smoked Outlandish Oyster Chowder”

My 2nd Place: Chef Chris Whittaker of O’Douls’s Restaurant for his “McLoughlin & Steele Whiskey Cured Bacon & Dungenous Crab Chowder”

My 3rd Place: Chef Ned Bell of Four Seasons Hotel Vancouver “Smoked Black Cod and Gala Apple Chowder”

Participating restaurants: COAST Restaurant, Codfather’s Market, Edible Canada, Four Seasons Hotel Vancouver,  Hapa Izakaya, Local Lounge, Noodle Box, O’Doul’s Restaurant & Bar, Pacific Institute of Culinary Arts (PICA), Sunset Bay Yacht Group, Westward Ho! Public House, and the Vancouver Aquarium.

O’Douls's Restaurant "McLoughlin & Steele Whiskey Cured Bacon & Dungenous Crab Chowder"

Red Truck Beer

Chef Jenn Dodd (L) of Edible at the Market

Lighthouse Beer

Ocean Wise is a program that was launched by the Vancouver Aquarium in 2005 to educate consumers on ocean-friendly seafood choices, this local initiative has become a national program, learn more at www.oceanwise.ca

By: Richard Wolak

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Laughing Stock Winemakers Dinner at YEW

June 24th, 2011 admin

Cynthia Enns (l), David Enns (m) and Emily Patterson (r)

On May 26th, I attended this Laughing with YEW Wine dinner at YEW in the Four Seasons Hotel that featured Laughing Stock Wines along with their Winemaker David Enns.

At the welcoming reception they poured the exclusive Laughing Stock Rose along with delicious bites that included Watermelon Gazpacho, Beetroot Marshmallow topped deep fried foie gras, Spot Prawn with a spicy aioli, Salmon Riatte topped with salmon caviar.

Server with Watermelon Gazpacho

Beetroot Marshmallow topped deep fried foie gras

Salmon Riatte topped with salmon caviar

I was fortunate to be seated with David Enns (Winemaker) and Cynthia Enns (Vineyard Manager) and had a wonderful conversation with them both about their wines, vineyard and passion for delicious food.

Chef Grant Macdonald

Now on to dinner and the pairings!

First Course:

Scallop & Spot Prawn Ceviche

Scallop & Spot Prawn Ceviche with grilled lemon, arugula, pique

Paired with the Laughing Stock Viognier 2010

Second Course:

Roasted Halibut

 

Roasted Halibut with morel mushrooms, sweet peas, Dungeness crab

Paired with the Laughing Stock Chardonnay 2009

Third Course:

Slow-Cooked Lamb Sirloin

Slow-Cooked Lamb Sirloin with romesco, kalamata olive, warm spinach flan, roasted cauliflower

Paired with the Laughing Stock `Portfolio`2006 and 2008

Fourth Course:

Trio of Lollipops

Trio of Lollypops –

  • Amarena Red Cherry Cheesecake with dried raspberry powder, dark chocolate
  • Caramel & Port with sea salt, milk chocolate, toasted meringue
  • Mango & Lime with white cream, milk chocolate

 

Paired with the Elephant Island Stellaport NV

Chef Grant Macdonald of YEW in the Four Seasons Hotel created a menu that was well paired with these wines.

Comments:  All of the wines and courses were well paired, I found the Laughing Stock Rose to be paired well with all of the appetizers especially with the Beetroot Marshmallow topped deep fried foie gras. The 2006 Laughing Stock Portfolio was my favourite wine of all paired with the Slow-Cooked Lamb Sirloin 3rd course. David and Cynthia suggested Elephant Island for the dessert course, and the Elephant Island Stellaport NV was the perfect finish and paired well with the Trio of Lollypops.

Laughing Stock Winery is located in Penticton, BC.

By: Richard Wolak

 

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Chef Oliver Beckert

March 30th, 2011 admin

Vancouver is home to some of the best chefs in the world, many have worked for the top chefs and restaurants around the world as well as around the city. Dishing with the Chefs is a series of Interviews with some of the top chefs in and around Vancouver.

Chef Oliver Beckert

A few weeks ago I spent the afternoon with Chef Oliver Beckert at YEW Restaurant in the Four Seasons Hotel Vancouver.

Oliver was born and raised in Nuremberg, Germany. He worked at a restaurant when he was 16 years old for a couple weeks as a trial during the summer. He then worked at a restaurant in Nuremberg where he apprenticed for 3 years. Afterwards he worked at Bellevue Palace in Bern, Switzerland for 18 months as a cook. He then went to New York on vacation with his Aunt and ate at many of the fine eateries, he loved NY and wanted to find a way to work there. He applied at the top hotels and at 23 he was hired by Hotel Pierre (Four Seasons) where he worked for 18 months and then transferred to the Four Seasons in London for 2 years where he specialized in fine French dining as their line cook he was then promoted to Junior Sous Chef. He moved to Washington, DC and worked at the Four Seasons for 4 years as the Executive Sous Chef. Oliver then moved to Miami for 2 years to open the Four Seasons Hotel (it was an eye opening experience) as the Executive Sous Chef, he then moved to the Four Seasons in Lanai, Hawaii for a month and was then offered the Executive Chef position which he accepted and spent 4 years as he oversaw 7 restaurants on the property, he wanted a change and there was an opening in Vancouver, he joined the Four Seasons Hotel in Vancouver in January 2009 as their Executive Chef.

Did you ever think you would only work in hotels?

Well I look at our restaurant in the hotel as a restaurant vs a hotel restaurant.

Describe your role as Executive Chef at the Four Seasons Hotel Vancouver.

I run YEW Restaurant, banquets, room service and offsite catering. Lots to oversee including 3 Sous Chefs. 20% of my time is devoted to cooking while the rest is managing people, admin and ordering.

 

What are the differences between working in your role in Hawaii vs Vancouver?

In Hawaii, I spent much of the day on a golf cart checking each of the 7 restaurants, the environment was tropical. In Vancouver the set-up is very different and of course the weather here is different too.

The First Dish:

Smoked Salmon

Cedar smoked sockeye, charred scallions, and crispy poached egg

What was your inspiration behind this dish?

Smoked salmon in Vancouver us unbelievable, I had the egg before in New York, I played with it a bit and decided to go with it and charred the green onion.

What are your favourite restaurants in Vancouver (outside of where you work)?

  • Chambar
  • Vij’s
  • Le Crocodile
  • Miku Restaurant

Who does the cooking at home?

My wife is a fantastic chef and she does the cooking at home.

What is your favourite cuisine?

Depends on my mood from Asian to Italian.

What challenges you as a chef?

Hiring staff and finding the right people to be part of the team, developing new menus and dishes, the seasons with different foods available.

How did you Olympics menu appear?

We held at brainstorming meeting once a week and we came up with our Olympic menu, it was very successful and the restaurant was packed during the Olympics.

What is your favourite dish to make (personally)?

BBQ

What is your favourite dish to make (in the restaurant)?

Ahi Tuna rare with roasted fois gras and seasonal vegetables

The Second Dish:

Salmon

Spiced local Coho salmon, cauliflower puree, pomegranate and brussel sprouts

What was your inspiration behind this dish?

What’s in season in the winter, combination of flavours that are good for you.

How do you develop your monthly special menus?

Our monthly special in YEW Restaurant is always $35 for 3 courses which can be paired with wines for an extra charge. I usually develop the menu with my restaurant chef and our pastry chef, our focus is often local.

If there is anything you would do different what would you do?

I would want a larger kitchen, add a chefs table and more prep space.

Where is your favourite cheese from?

Farmhouse Cheese in the valley.

Where are you going for your next vacation?

I am going to stay home and see BC, I am planning on renting an RV and then drive around BC to meet the producers and visit wineries in the various regions around the province.

The Third Dish:

Sablefish

Miso glazed with sea asparagus, wood ear mushrooms and spicy clam broth

What was your inspiration behind this dish?

I wanted to Miso something with a good fish, local and seasonal ingredients using Asian techniques.

Where is your favourite food city?

New York City

Where was your most recent culinary trip?

I spent 10 days in Tokyo cooking dishes from our YEW Restaurant at the Four Seasons Tokyo and before that I did a similar trip to cook at the Four Seasons hotel in Mexico City.

What is the unique spice that I tasted in the Sablefish dish?

It was Kansuri Paste, a Japanese spice that I added to the dish.

What is your favourite fish to cook?

Hawaiian Ahi Tuna or BC Salmon

What do you like to do in your off time?

  • Family time
  • Watch movies
  • Sports
  • Play in the hotel soccer league
  • Skiing
  • Traveling

Where do you see yourself in 3 years?

I will be somewhere in North America – Vancouver and beyond.

Stay tuned for the next chef in the Dishing with the Chef series.

By: Richard Wolak

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Kitchen Uncorked at YEW Celebrating the Games

February 20th, 2011 admin

On Tuesday Feb 8th I attended this celebration of the 2010 Olympics held inside the kitchen at the Four Seasons Vancouver Hotel.

Executive Chef Oliver Beckert

I tasted many items from the Olympics menu which is being featured again in their YEW Restaurant for the month of February 2011.

Salt Spring Lamb Chops

My favourite savoury item (shown above) was the Salt Spring Lamb Chops.

Maple Leaf Cookies

Caramel Milk Chocolate Truffle Lollipops

Raspberry Parfait

I tasted all the desserts as I often do and all were good, my favourites were the Caramel Milk Chocolate Truffle Lollipops, Maple Leaf Cookies and the Raspberry Parfaits.

YEW is featuring an edible Olympic-inspired feature. YEW Restaurant and Bar is located in the Four Seasons Hotel at 791 West Georgia Street.

By: Richard Wolak

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Taste of Blue Mountain

January 27th, 2011 admin

Chef Lee Humphries of C Restaurant

On Monday, January 17 I attended an evening celebrating the premium wines of BC’s Blue Mountain Vineyard and Cellars at the Four Seasons Hotel.  The event was grazing style which allowed guests to wander the room sampling wines paired with cuisine from twelve of British Columbia’s top restaurants.

Cured Duck Confit Steam Bun by Chef Sean Cousins at The Vancouver Club

My favourite dish was the Cured Duck Confit Steam Bun by Chef Sean Cousins at The Vancouver Club –this dish was served on a clear plastic business card (clever and memorable presentation) paired with the Blue Mountain Gamay Noir 2009.

Spot Prawn Canneloni with leek fondue by Chef Chris Whittaker of O’Doul’s Restaurant

Belizian Prawns Provencale by Chef Jean-Francis Quaglia of Provence

Other favourite dishes were the Organic Oceans Salmon by Chef Robert Clark of C Restaurant –paired with Blue Mountain 2009 Pinot Blanc; Spot Prawn Canneloni with leek fondue by Chef Chris Whittaker of O’Doul’s Restaurant – paired with the Blue Mountain Reserve Pinot Gris 2008; and Belizian Prawns Provencale by Chef Jean-Francis Quaglia of Provence – paired with Blue Mountain Chardonnay 2009.

The other restaurants that participated in this stellar evening included: Cin Cin, DB Bistro Moderne, Hart House Restaurant, Lift Bar & Grill, Raincity Grill, The Shore Club, The Pointe Restaurant at Wickaninnish Inn and Yew Restaurant+ Bar.

Blue Mountain Vineyard and Cellars is a family-owned winery in BC’s Okanagan Valley and is distinctive among Canadian wineries in that all its wines are produced exclusively from grapes grown on the estate’s vineyards.  Ian Mavety purchased the land which is now Blue Mountain Vineyard in 1971.

By: Richard Wolak

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Kitchen Uncorked at the Four Seasons

May 28th, 2010 admin

On Tuesday May 26th I attended this indoor beach bbq party held inside the kitchen instead of outside on the pool deck due to the inclement weather.

Four Seasons Hotel Whistler - Executive Chef Scott Thomas Dolbee

I tasted many items from the new summer menu for their YEW Restaurant in Vancouver as well as their new SIDECUT Restaurant in Whistler. My favourite savoury item (shown above) was the Venison with Blueberry Hill Rub.

Watermelon & Goat Cheese with Sea Salt

Green Gazpacho Shooter and cilantro oil

This menu tasting also featured items off their banquet menus, so if you are booking an event at the Four Seasons Vancouver and Whistler Hotels you will want to check out the many new creations.

Desserts

Milk Chocolate Creme, Salted Caramel, Cinnamon Meringues

I tasted all the desserts as I often do and all were good, my favourites were the Orange Milk Chocolate Truffle Lollipops and the Milk Chocolate Creme, Salted Caramel, Cinnamon Meringues.

Four Seasons Hotel Vancouver Dining

Four Seasons Hotel Whistler Dining

By: Richard Wolak

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Taste the Olympic Spirit at YEW

January 26th, 2010 admin

YEW restaurant + bar is celebrating the Vancouver 2010 Olympic Winter Games with some fresh and fun new dishes and drinks. Last week I was an invited to YEW for an Olympic Samper Tasting and tasting I did, try some of these dishes as you cheer on the athletes. In addition to their ultra popular Olympic cocktails introduced last month, YEW restaurant + bar has created an entire calendar of food and beverage inspirations.  Every day during the Olympics YEW is featuring an edible Olympic-inspired feature.

Olympic Burger

Bring your appetite, or four or five friends to help you dive into our one pound Olympic Burger, this one has to be seen to be believed.  Boasting a very generous serving of Kobe and Alberta Beef, Sautéed Chanterelle Mushrooms, Double Smoked Canadian Tyroler Bacon, Tomato Chili Jam and Agassiz Farmhouse Cheddar all nestled between the buttery Brioche bun.  A side of crunchy Yam fries completes the dish.

Maple Leaf Menu Items

Inspired by the five famous interlocked rings the Olympic Salad has it all.  A healthy, energizing combination of veggies, protein, carbohydrates, color and crunch all tossed in a vitamin loaded dressing made with fresh orange juice, yuzu and ginger.  It’s a salad made up entirely of rings – Grilled Squid, Leek, Anelli Pasta, Radish, Green Onions Olives and Crispy Shallot Rings.

Their Maple Leaf Menu is a $45, three-course, prix-fixe menu featuring the best ingredients and flavours from Montreal, Calgary and Vancouver.  From Foie Gras Torchon, Braised Bison Cannelloni and Qualicum Bay Scallops to Duck Tourtiere, Crispy Skinned Salmon and Seared Ribeye Steak, mix and match your favourite flavours from across the nation and finish with a true Olympic Indulgence. To honour the world’s best hockey teams they have created a delicious Olympic dessert – a Dark Chocolate Coffee “Puck,” Muscavado Mirror “Ice” and Cracker Jack Ice Cream.

Olympic Gold, Silver & Bronze Cocktails

Joining the line up of Olympic inspired Canadian cocktails -the Bronze Montreal 1976, the Silver Calgary 1988 and the Gold Vancouver 2010 are four new drinks.  The Energy Boost Cocktail features the best local espresso from Vancouver’s 49th Parallel and Van Gogh Espresso Vodka to keep you cheering; the Apple Cider pairs Triple Jim’s Organic Apple Cider from the Okanagan Valley with a Jack Daniels kick to keep you warm; the 2014 Russian Breakfast Cocktail is exclusive to Saturday, February 27th and is a nod to the next hosts of the Olympic Winter Games.  Finally, the Olympic Torch Cocktail is sure to draw attention, prepared hot and poured over dry ice, this smoking-good cocktail is only available for purchase to guests whose home country has captured a gold medal that day – so bring your passport!

Chocolate Medals

I loved the burger but it is a must that you share it with at least one or two of your friends!!

YEW Restaurant and Bar is located in the Four Seasons Hotel at 791 West Georgia Street.

By: Richard Wolak

Posted in Olympic Celebration, Stories Tags: , , , , , , , No Comments »

Justin Taylor’s Olympic Cocktails

January 22nd, 2010 admin

Justin Taylor is a Bartender at YEW Restaurant & Bar in the Four Seasons Hotel downtown Vancouver, where he has been mixing drinks for the past 2 years. Prior to coming to Vancouver he was a Bartender in Toronto, he has been a Bartender for over 15 years. Justin created the 2010 Winter Olympic Cocktails for YEW and I asked him to make a couple of cocktails. First off is his Montreal 1976 Bronze Medal Cocktail.

Justin Taylor with the Bronze Cocktail

Ingredients:

2 oz Alberta Premium Rye

1 oz Granny smith apple juice

0.5 oz Fresh lemon juice

0.75 oz Quebec maple syrup

0.75 oz Pasteurized egg whites

Sprinkled maple & cinnamon sugar

Mix all the ingredients except sugar mixture in a mixing glass. Add ice and shake vigorously. Serve straight up in a chilled coupe glass. Sprinkle cinnamon sugar mixture on egg white foam and torch brulee the crust. Garnish with apple slices.

Montreal 1976 Bronze Medal Cocktail

For the second drink I asked him to make a non-alcoholic cocktail, here is the cocktail, How Do You Like Your Coffee?

Justin Taylor making How Do You Like Your Coffee?

Ingredients:

2 oz Espresso

1 oz Almond sugar syrup

2 oz 2% or skim milk

Ghiradelli chocolate sauce

3 espresso beans

Mix the espresso, syrup and milk in a mixing glass. Shake vigourously and serve in a martini or coupe glass. Top with the chocolate sauce for decoration and add the espresso beans. ** You can make this drink with decalf espresso beans as well.

How Do You Like Your Coffee?

By: Richard Wolak

Posted in Olympic Celebration, Show and Tell, Stories Tags: , , , , , , , 2 Comments »

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