Posts Tagged ‘Fraiche Restaurant’

Brunch: Jay Brazeau at Fraiche

December 22nd, 2011 admin

Brunch is a favourite past time shared by many and should be an extraordinary experience, one that you will cherish. Vancouver has some wonderful places for brunch. Each of the places I visit is unique for what is offered along with the type of service and selection of dishes. I am on a journey around the city to find these extraordinary places and, at the same time, I will be joined by a notable personality who may be a Film Producer or Director, Musician, Arts Festival Director, Actor or other well-known individual for Brunch at restaurants in and around Vancouver.

For my ninth brunch in this series, I was joined by Actor Jay Brazeau at Fraiche Restaurant in West Vancouver talking acting, life and more!

Jay Brazeau

Jay Brazeau is an actor, director, and writer who has been in over 215 roles in his career thus far. Last year I saw him in the film “Fathers and Sons” , he recently joined me for the Brunch at Fraiche in West Vancouver on a beautiful sunny day, we sat at the corner window with a spectacular view of the whole city.

Jay grew up in Winnipeg, went to Toronto he wanted to become a comedian, he ended up performing at Yuk Yuks and was on the same bill as Howie Mandel and Jim Carey. He then returned to Winnipeg and did animation, then decided to give Vancouver a try and came out West. He knew no one, but got involved with the Vancouver Theatre Sports league. After doing improv with Vancouver Theatre Sports this opened him up to not saying no and going forth in acting.

When did you begin your acting career?

I was 19 years old and I walked into a theatre workshop and asked to be an actor. I was then thrown into “Wacky this Fuddlejake “. Always ended up hanging out, you have to hang out to get the parts. My father took me to movies in Winnipeg, and I loved it. I was then cast in 3 plays – 1) Cyrano 2) Christmas Carol and 3) Creeps

What was your favourite role you ever played in a film?

“Father and Sons ” there was no dialogue, they only mapped out a light story to give guidance.

What were your most recent films?

  • “Living in a Car “
  • “Brothers and Sisters “
  • “Duke “

What was your favourite role you ever performed in a play thus far?

  • “Cyrano ” in Pittsburgh
  • “Drowsy Chaperone ” in Vancouver – originators felt really great about our production.

Did you always want to be an Actor?

No I wanted to be a cartoonist as a kid, doodled like crazy, always wanted to express myself in an artistic way.

Do you ever get nervous?

I get nervous when having to talk in front of an audience as myself, I love to play other roles.

What do you do in your spare time?

  • Used to collect ugly lamps, going to garage sales to find the lamps.
  • Playing scrabble with my neighbor Alex
  • Writing
  • Watching “Breaking Bad ” tv series

Chestnut Chorizo Soup

Traditional Eggs Benedict

Vegetable Omelet with wild mushrooms

Sticky Toffee Pudding

Jay and Richard both had the Chestnut Chorizo Soup ($9), then Jay had the Traditional Eggs Benedict ($16) and Richard had the Vegetable Omelet with wild mushrooms ($15). For dessert, Jay and Richard both had the Sticky Toffee Pudding ($9) with vanilla ice cream.

What is your favourite food?

  • Eggs Benedict
  • Rice Pudding

What are your favourite restaurants in Vancouver?

  • Paros in Burquitlam (Greek –off North Road –owned by Alex – my neighbor)
  • Bons off Broadway
  • Brazza in North Van for coffee

Have you acted in the theatre production of “Hairspray” more than once?

I did the original musical production of it in New York. You are probably wondering how this happened, I came out to New York for the audition and spent the day in New York, then they called me back to audition again. I got the part and then was part of the Broadway production in New York. Then in 2010, I played the same role in the Stanley Theatre production in Vancouver.

What was it like to star in the trilogy of Carl Bessai films where your role was unscripted?

I was only in the last two “Fathers & Sons” and “Brothers & Sisters ” –Before the film I was able to combine film and theatre experience, it was a life changing experience for me.

Is there a role you wanted to play that you didn’t get after auditioning? If so, what was the role and in which play or film?

“Death of a Salesman ” 17 years ago when I had one son, I want to revisit this play again now that I have two sons.

How does a Canadian Actor make it in the film industry?

  1. If you are young you move to the USA
  2. If you are old you find a project that you can do here, then move to the USA, then come back to Canada
  3. You seek out Directors like Carl Bessai or Mina Shum

How many productions (films or theatrical) will you act this year?

  • “Old Love ” as Director
  • “Bah Humbug! ” as Actor
  • “Cat Came Back ” with Fred Penner –theatrical production

How did you get casted in the 21 Jump Street tv series?

It was a Steven Cannel production and they hired local actors for many of the film parts, it was very interesting doing this show.

Do you have any memorable films?

“We‘re No Angels” with Robert Deniro, Sean Penn and Demi Moore – I learned so much on that show. I was originally scheduled for 26 days and in the end it become 46 days.

Is there a Director you want to work with?

  • Clint Eastwood
  • Larry David
  • Abneszia Holland
  • Ann Wheeler

How many agents do you have?

I have one agent in Toronto for Films & Commercials and two agents in Vancouver, one for Film & Theatre and the other for Commercials.

Tell me about your current production “Old Love”

I am currently directing “Old Love” about middle aged people in their 50s, the play stars my wife and Vince Metcalfe and it is being performed at Presentation House Theatre in North Vancouver.

What is next for you?

I have a play in the works “Fortune and Son” (4 generations of fathers and sons)

What would you like to do in the future?

  • I would like to work with my son on a project.
  • Would like to do a small film
  • Would like to do a murder mystery
  • Find a summer to work with Christopher Gaze in “Bard on the Beach”
  • I want to direct a Musical
  • I want to work with Electric Company
  • I dream to work with Len Carey again

What would you tell a want to be actor?

Always know your audience.

 

Style: a La Carte

Attire: Smart Casual

Time: Sunday 10am – 3:00pm

Fraiche Restaurant

2240 Chippendale Road, West Vancouver

Menu: http://fraicherestaurant.ca

For Reservations, please call 604- 925-7595

Stay tuned to my next guest Interview along with the next Brunch in and around Vancouver.

By: Richard Wolak

Posted in Brunch Series, Latest Tags: , , , , No Comments »

Painted Rock Winery Dinner at Fraiche

October 28th, 2010 admin

John Skinner (l) & Chef Dino Renaerts (r)

I attended this amazing dinner at Fraiche Restaurant on Thursday October 21st that featured Painted Rock Estate Wines along with their Proprietor John Skinner.

Following the welcoming reception that featured the Painted Rock Chardonnay ‘09, Duck Liver Parfait canapés, we all sat down to dinner. I was fortunate to dine at the same table as John Skinner along with his friend/guest Torsten Allander who is the Winemaker/Proprietor of Foxtrot Vineyards.

Now on to dinner and the pairings!

First Course:

Foraged Chanterelle Mushroom Bisque with porcini creme

Paired with the Merlot ’07, Painted Rock Estate Winery

Second Course:

House-cured Pemberton Beef Bresola with Okanagan red onion jam, parmesan, truffle

Paired with the Cabernet Sauvignon ’08, Painted Rock Estate Winery

Third Course:

Grilled Lamb Sirloin & Spiced Lamb Boudin with lentils du puy, autumn harvest vegetables, sauce bordelaise

Paired with the Syrah ’07, Painted Rock Estate Winery

Fourth Course:

Artisanal Cheese plate with Macerated figs, toasted nuts, house-made soda bread

Paired with the Red Icon’07, Painted Rock Estate Winery

Red Icon '07 Painted Rock Estate Winery

Executive Chef/Partner Dino Reaerts of Fraiche and his team created a menu that was paired very well with these wines.

The meal ended with some heavenly Cinnamon Macarons filled with white chocolate ganache.

Comments:  All of the wines and courses were well paired, I found the Merlot ’07 to be outstanding paired with the Mushroom Bisque in the 1st course. The Red Icon ‘07 was the best wine and it paired well with the cheese plate in the fourth course. The food was delicious and I was absolutely in love with the Chanterelle Mushroom Bisque.

By: Richard Wolak

Posted in Winemakers Dinners Tags: , , , , , 2 Comments »

Ocean Wise Mystery Tour

January 28th, 2010 admin

I was invited to take part in the amazing Ocean Wise Mystery Tour on January 21st , a unique event to celebrate 5 years of the Ocean Wise program. The event was kicked off with a champagne reception at the Vancouver Aquarium where we made a toast to the 5th year anniversary for Ocean Wise and their achievements.

Dr. John Nightingale - President & CEO Vancouver Aquarium

The “Ocean Wise Turns 5” Media Dine-Around was very well organized with 6 groups of media along with an Ocean Wise representative sent around on buses to a couple of restaurants that were Ocean Wise certified around the city. Bus transportation was courtesy complimentary from Landsea Tours (sustainable transportation).and they took care of us during the evening. We all attempted to guess on which restaurants we were being taken too. The surprises were well worth the intrigue and mystery. I learned some new things about the Ocean Wise program and why it is such a great model for consumers as well as the suppliers and restaurants.

My group was fortunate to have Dr John Nightingale as our leader for the evening, this gave me a chance to talk to John who is the President & CEO of the Vancouver Aquarium and to learn a lot about their Ocean Wise program. We also were lucky to have Chhaya Jagpal the Marketing & Promotions Manager of the Vancouver Aquarium with us. Our first destination unknown turned out to be to the Rocky Mountain Flatbread Co in Lynn Valley in North Vancouver. I hadn’t been to this location and was pleasantly surprised on how large the restaurant was and to the extent of their participation in Ocean Wise. Here we were fortunate to be able to dine with Dominic Fielden, President of Rocky Mountain Flatbread Co and to here first hand about his experiences being a part and supporter of Ocean Wise. We had an enjoyable tasting menu here that included 3 courses and pairings.

Pizza Chef - Rocky Mountain Pizza Co.

Our menu at Rocky Mountain Flatbread Co, 1255 Lynn Valley Road, North Vancouver

Fresh Baby Shrimp Bruschetta – warm slices of garlic brushed organic bread with fresh baby shrimp and diced marinated local tomatoes, fresh cilantro and asiago. This was paired with beer – the Howe Sound Three Beavers, Imperial Red Ale.

B.C. Pasta Special – hand cut organic pasta with garlic seared Qualicum scallops, yellow onions, portabello mushrooms, roasted B.C. beets & butternut squash in a lemon, white bear wine cream sauce & topped with crumbled goat’s cheese and chopped arugula. This was paired with a B.C. wine – White Bear, Sauvignon Blanc.

Ocean Wise Flatbread Pizza – organic handcrafted flatbread brushed with garlic oil and based with organic tomato sauce & mozzarella cheese. Topped with in-house orange maple cured wild salmon and fresh shrimp, artichokes, red onion, nut free herb pesto & asiago cheese. This was paired with a B.C. wine – Larch Hills Winery, Gewurztraminer, Organic.

Fresh Baby Shrimp Bruschetta

B.C. Pasta Special

Ocean Wise Flatbread Pizza

Back on the bus we all went onto the second stop on the tour destination unknown, all we new was that we were going higher in elevation. Down the highway we went and up the mountain arriving at a wonderful restaurant that is owned by well known Chef Wayne Martin at Fraiche Restaurant. Here we were treated to a menu prepared by Shaun Snelling Chef de Cuisine.

Chef Wayne Martin - Fraiche Restaurant

Our menu at Fraiche Restaurant, 2240 Chippendale Road, West Vancouver

Dungeness Crab Cakes with bouillabaisse, Fennel and tomato ragout

Qualicum bay scallop carpaccio with pickled fennel, preserved lemon and mustard sprouts

These 2 dishes were paired with a French wine – Chateau Guiraud, 2007, Bordeaux Blanc, France.

Dungeness Crab Cake & Scallop Carpacio

Back on the bus we were headed for C Restaurant our last stop of the evening to rendezvous with everyone at the founding restaurant partner of the Ocean Wise program. Here we were hosted by Chef Robert Clark at C and were treated to a wonderful plated dish.

Chef Quang Dang & Chef Robert Clark

Our menu at C Restaurant, 2-1600 Howe Street, Vancouver

Smoked Baynes Sound Scallop – Denman island herring “escabeche” peashoots in multiple textures, compressed cucumbers, shallot vinaigrette. This was paired very well with a wine from Germany – Selbach-Oster, Reisling, Zeltinger Sonnenuhr, 1998.

Salt Spring Island Goat Cheese and Vanilla Mousse – sapo bravo stone fruits, spiced liquid marshmallow.

These 2 dishes were paired with 2 BC dessert wines and both very good and very different.

Forbidden Fruit Winery – “iced apple dessert wine” Similkameen Valley, B.C., 2007 and the

Vista d’oro Winery – fortified port style wine with Walnut brandy, Langley, B.C., 2007.

Smoked Baynes Sound Scallop

Salt Spring Island Goat Cheese and Vanilla Mousse

On our tour the rest of the dine-around groups spent their evening prior at these other fabulous restaurants who worked so hard to treat us all so well: Aria Restaurant – Westin Downtown, Burrard Bridge Marine Bar and Grill, Revel Room, The District, The Edge Bistro, Griffins – Fairmont Hotel Vancouver; Tapenade Bistro and Zen Japanese Restaurant.

By: Richard Wolak

Posted in Culinary Adventures, Stories Tags: , , , , , , , , , 1 Comment »

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