Hot Picks: Vancouver, Canada

Diane Sukiennik, Associate Editor, Food and Wine Access
          Michael Reiss, Editor, Food and Wine Access

Vancouver has great resources for exploring. Here are some options for your visit!
Click on the picture to find the information you want.

 

Where to Stay

Where to Eat

What to Do

Hot Picks: Vancouver, Canada

Diane Sukiennik, Associate Editor, Food and Wine Access
          Michael Reiss, Editor, Food and Wine Access

Where to Stay

The Wedgewood Hotel

Photo by Michael Reiss

The Wedgewood Hotel is a "Four Diamond Award" property. It is privately owned and operated by Greek-born Eleni Skalbania who offers the essence of the intimate European hotel tradition. The Wedgewood combines the finest service, accomodation and surroundings to make for a personalized, yet professional stay.

The boutique Wedgewood Hotel faces a beautiful park.

Photo by Michael Reiss

Many of the spacious, well-appointed rooms face gardens and waterfalls and provide easy access to the premiere shopping and dining area of Robson Square. Bacchus, the award winning restaurant and bar offers a romantic rendezvous or a perfect setting for a business occasion. The Wedgewood Hotel offers an elegant respite from the bustle of its superb downtown location.

Wedgewood Hotel
845 Hornby Street
Vancouver, BC Canada
(604) 689 - 7777

The Metropolitan Hotel

Photo by Michael Reiss

The Metropolitan Hotel is a sophisticated boutique hotel. It has been constructed in accordance with the ancient Chinese art of Feng Shui and has received accolades and acclaim from day one. The hotel's lobby is intimate. The room and ammenities are impresssive. Personalized services, a professional concierge staff available 24 hours, and a state of the art fitness center including indoor pool and jacuzzi along with its prime downtown location and its award winning restaurant, Diva, all make this an obvious choice for your Vancouver visit.

The Metroplitian Hotel's state-of-the-art fitness center is a beautiful, tranquil setting.

Photo by Michael Reiss

The Metropolitan Hotel
645 Howe St.
Vancouver, BC
(604) 689 - 7044

Hot Picks: Vancouver, Canada

Diane Sukiennik, Associate Editor, Food and Wine Access
          Michael Reiss, Editor, Food and Wine Access

Where to Eat

Lumiere

Photo by Michael Reiss

Lumiere provides diners with a luminous, enlightened approach to dining. Besides the use of the freshest of ingredients, Chef/Owner, Robert Feenie, subscribes to simplicity in preparation with a focus on multiple courses and smaller portions to expose diners to a wider spectrum of tastes.

Lumiere is know for its gracious and elegant service.

Photo by Michael Reiss

There are several different tasting menus from which to choose including a thoroughly satisfying and exciting vegetarian menu. All menus include a cheese course and all menus include the option of wine pairings with each course.

Favorite Appetizers:

Scallop Carpaccio with jalapeno, mint and cilantro
Sake and Maple Syrup Marinated Sablefish


Favorite Entrees:

Halibut Fillet Casserole with spring vegetable and black truffle ragout
Butter-Braised Lobster with mascarpone risotto, horseradish sauce and fresh herbs

Favorite Desserts:

Warm Coconut milk soup with pineapple, lemongrass and lime leaf
Caramelized Banana Bread Pudding with honey buttermilk sorbet and rum caramel sauce

C Resaurant

Photo by Michael Reiss

C Restaurant might be called a contemporary fish house with sophistication and flair. The beautiful waterfront setting provides the perfect backdrop for a menu full of seafood surprises. Adventuresome wine pairings complement the creative preparations to make for a memorable evening.

Favorite Appetizers:

Kusshi Oyster Sunomono with hawkshaw sockeye salmon roe, ponzu jellie

Seared Sablefish, fennel salad, spot prawn gazpacho

Favorite Entrees:

Seared Quebec Foie Gras, quince jelly, anna potato, cherries
Grilled Octopus Bacon Wrapped Scallops, morels, cognac and dark veal stock reduction

Favorite Desserts:

Green Tea Ice Cream Sandwich, mint syrup

This is C Restaurant's striking presentation of Kusshi Oyster Sunomono.

Photo by Michael Reiss

C Restaurant
2-1600 Howe St.
(604) 681-1164

Ouest Restaurant

Photo by Michael Reiss

Ouest is a contemporary, regional restaurant that relies on the freshest of ingredients to create innovative dishes that display a decidedly French styling. Although the individual menu selections offer a myriad of choices, the five or seven course tasting menus, with or without wine pairing, are the true value. Here you are able to sample in tasting portions, Chef David Hawksworth's creations-- from the main menu and additional surprises.

Favorite Appetizers:

Salad of Organic Beets and Young Beans with Chaput Goat Cheese
Carpaccio of Jumbo Pacific Scallops, Cured Wild Salmon, Citrus Emulsion

This is one of Chef David Hawksworth's dramatic food presentations.

Photo by Michael Reiss

Favorite Entrees:
Grilled Loin of Swordfish with Ratatouille and Olive Basil Fritter
Alberta Beef Tenderloin, Oregon Porcini A La Creme

Favorite Desserts:

Caramelized Apple Tart, Caramel Sauce, Vanilla Bean Ice Cream

Ouest
2881 Granville St.
(604) 738- 8938

Cioppino's Mediterranean Grill

Photo by Michael Reiss

Cioppino's Mediterranean Grill offers an extensive menu of Italian dishes with hints of provence thrown in for good measure. The result is light, succulent renditions of many classics imaginatively executed by Chef/Owner, Pino Posteraro.

Favorite Appetizers:

Pan Seared Diver Scallops with truffle sauce
Risotto with porcini mushrooms and young leeks

Favorite Entrees:

Cioppino of sea bass, scampi, scallop, prawn and mussels, spicy bouillabaisse broth.
Fraser Valley duck breast with chorizo, white and green asparagus, pan juices

Favorite desserts:

Balsamic and caramel ice cream with cherry compote

This is the "Cioppino of Sea Bass, Scampi, Scallop, Prawn, Mussels, Spicy Bouillabaisse Broth!"

Photo by Michael Reiss

Cioppino's Mediterranean Grill
1133 Hamilton St.
(604) 688 - 7466

Le Gavroche

Photo by Michael Reiss

Le Gavroche is a tres French restaurant with creative, contemporary touches set in a heritage, Victorian house. The classics are expertly executed and the tasting menus, with or without wine pairings are a great value.The Host/Owner, Manuel Ferreira will graciously and expertly advise you on the wine pairings from his legendary wine cellar.

Favorite Appetizers:

Salmon tartare with marinated cucumber yogurt sauce
Asparagus flan with smoked tuna and red bell pepper coulis

Host/Owner, Manuel Ferreira alway has fine wine advice.

Photo by Michael Reiss

Favorite Entrees:

Roasted Veal Tenderloin with onion compote and Cahors wine sauce
Braised Halibut filet in spiced shellfish and vegetable broth

Favorite dessert:

Grand Marnier Souffle

Le Gavroche
1616 Alberni St.
(604) 685 - 3924

BRIX

Photo by Michael Reiss

Brix offers innovative, eclectic tapas as well as a more straightforward pacific northwest style menu in a brick patioed building that is part of trendy Yaletown.

Favorite Tapas:

Poached apricot and avocado salad on grilled vegetable lasagna with red-bliss potato hash and fresh mango vinaigrette

Hoisin seared alaskan sea scallops served atop roast parsnip and taro spring ro;lls with a spiced pineapple reduction

P.E.I. mussels tossed with slow roast tomato, yellow curry, sliced bananas and toasted coconut.

Here is one of Brix's exciting desserts.

Photo by Michael Reiss

Brix
1138 Homer St.
(604) 915 - 9463

Baccus Restaurant

Photo by Michael Reiss

Bacchus, located in the Wedgewood Hotel, is an elegant, romantic restaurant offering continental cuisine with French accents. The room is enhanced by the wafting notes of the piano player in the adjacent lounge. Service is refined and in every way. This venue provides the necessary ingredients for a special occasion.

Favorite Appetizers:

Ravioli of Roasted Quail, sweet tomato and raisin jam, port jus
Lobster rolls, mango and mint dressing, wild arugula salad

Favorite Entrees:

Bacchus Duo of Lamb,oven roasted rack with olive crust, braised shank, garlic mint jusCrisp Potato Wrapped Pacific Halibut, paparadelle pasta, roasted portobello mushroom, wilted arugula.

Favorite Dessert:

Mango Tarte Tatin, clotted cream ice cream, caramel sauce, coconut tuile

This is the beautiful lounge area at Bacchus Restaurant.

Photo by Michael Reiss

Bacchus
Wedgewood Hotel
845 Hornby St.
(604) 608 - 5319

DIVA Restaurant

Photo by Michael Reiss

Favorite Appetizers:

British Columbia Bouillabaisse, light tomato saffron broth, locally caught seafood
Skewered BC spot prawns,crispy spring roll with sweet mango glaze

Favorite Entrees:

Sablefish with Soy Sake Glaze and Tempura Asparagus, ginger infused broth
Golden Crisp Squid, Lemon Garlic Dressing, Paella of Saffron Seafood Rice

Favorite Desserts:

Chocolate, Maple and Apple
Bittersweet Chocolate caramel tart with maple poached apple and ice cream

The"Golden Crisp Squid, Lemon Garlic Dressing, Paella of Saffron Seafood Rice" is a creative dish at Diva.C
isp
Photo by Michael Reiss

Diva at the Met

Metropolitan Hotel

645 Howe St.

(604) 602 - 7788.

RAINCITY GRILL

Photo by Michael Reiss

Raincity Grill, the original claimant of Northwest Cuisine, retains its reputation as an excellent choice for inventive interpretations of Northwest classics in an informal setting. The large selection of regional wines by the glass makes this yet another reason to select the tasting menu which comes with or without wine pairings.

Favorite Appetizers:

Tomato Poached Asparagus, roasted garlic compote, boar bacon pancetta, venturi shulze acento balsamico

Grilled Ceasar Salad, grilled romaine spears, parmesan,crispy capers, house made croutons

Favorite Entrees:

Grilled Wild Salmon, sea asparagus, smoked filbert risotto, sea foam

Morel Mushroom Ravioli, crispy twice cooked duck, grilled white asparagus, jasmine scented duck broth

FavoriteDessert:

Lavender Infused Rhubarb Flan, rose petal jelly, beaten cream, firewood bee pollen

Raincity Grill has exciting dishes.

Photo by Michael Reiss

Raincity Grill
1193 Denman St.
(604) 685 - 7337

CHARTWELL Restaurant

Photo by Michael Reiss

Chartwell at the Four Seasons Hotel preserves the elegance and refinement of the old world traditions while offering new world twists to culinary classics. Executive Chef Fabrice Rossman and Restaurant Chef Michael Brough have collaborated to offer a tasting menu of exceptional value for a quality dining experience.

Favorite Appetizers:

Honey Sauteed Quail, foie gras pancake, sour cherry compote

Grilled Ono Filet, spring pea ravioli, morel mushroom ragout

Favorite Entrees:

Roasted Mallard Duck, confit new potato, light sweet and sour jus
Nova Scotia Lobster, cassoulet, small salad

Favorite Dessert:

Apple Tart Tatin

Chartwell Restaurant has elegant service.

Photo by Michael Reiss

Chartwell

Four Seasons Hotel

791 W. Georgia St.

(604) 844 - 6715

Cincin Restaurant

Photo by Michael Reiss

The phrase, "chin-chin", is often heard in the Mediterranean region, as glasses clink in a toast that's made as a tribute to good health, old friends and the pleasures of fine food and wine. What a perfect name for CinCin, a restaurant that epitomizes this philosophy. The warmth of the decor is matched by the wood-fired oven and the gracious hospitality of the hosts and serving staff. The menu is extensive and superbly executed by Excutive Chef Romy Prasad. Of particular note is the tasting menu which offers a great selection at a reasonable price. Late night dining is also available.

Sample Tasting Menu:

Herb Crusted Halibut with local savory clams, oven dried Roma tomatoes
&
House Cioppino, fresh local fish and shellfish in a fennel, fresh tomato and saffron broth

&

Angel Hair & Bottariga, sun dried Sardinian mullet roe, olive oil
&

Wild and cultivated Mushroom Bruschetta on oven toasted house-made sourdough drizzled with black truffle oil
&
Crispy Yukon Gold Potato & Duck Ravioli, mixed organic greens and tomato oil
&

Spring Lamb Two Ways: loin of lamb crusted with porcini, golden chanterelles and crisp lamb confit, globe atrichoke and sweet peppers
&
Beef Tenderloin potato galette, confit tomato, simmered baby carrots, port jus reduction

Lemon Flan, candied lemon zest and lemon sorbetto
&
Black Cake, flourless valrhona chocolate pyramids chestnut cream and dried fruit compote

Cincin's Executive Chef, Romy Prasad, creates refined, rustic Mediterranean cuisine.

Photo by Michael Reiss

CinCin
1154 Robson Street (second floor)
(604) 688 7338

Hot Picks: Vancouver, BC, Canada

Diane Sukiennik, Associate Editor, Food and Wine Access
          Michael Reiss, Editor, Food and Wine Access

What To Do

Rain or shine, Vancouver is a delight for the visitor as well as the denizen. Compact, and easy to navigate, take to the streets by foot or better yet, get an orientation to the city via The Vancouver Trolley Company which you can pick up from any of the 16 stops along their route. The guides are entertaining and informative and the tour will help you choose the spots you want to return to for more indepth exploration. For more information contact your hotel concierge or the front desk or call (604) 801 - 5515.

Once you have taken the tour, investigated all your favorite spots, enjoyed the many delights of Stanley Park and walked the breathtaking seawall, consider taking an indepth walking tour with one of the city's most enthusiastic and informed citizens, John Atkin. John's artistic and architectural knowlege will dazzle and delight you. Join his weekly tour of the Dr. Sun Yat-Sen Classical Chinese Garden or request a custom tour to enhance your personal interests. Contact John at (604) 254 - 1429 or at jatkin@direct.ca.

John Atkin

John Atkins leads informative tours of Vancouver.

Photo by Michael Reiss

Don't leave the city without experiencing the exciting culinary scene first hand. Some of the most recognized chefs in the city are graduates of the Dubrelle International Culinary and Hotel Institute of Canada. They offer evening classes which include a meal of the food prepared by you and the guest chefs accompanied by fine wines including some of the best of the BC vintages. Check out their schedule and plan a memorable culinary evening.

Dubrell International

Dubrulle offers cooking classes for the serious amateur.

Photo by Michael Reiss

Cooking Classes for the Serious Amateur and
Wine Classes for the SeriousEnthusiast
1522 West 8th Ave.
Vancouver, BC
(604) 738 - 3155

Whistler

Diane Sukiennik, Associate Editor, Food and Wine Access
          Michael Reiss, Editor, Food and Wine Access

Summer or Winter, no trip to Vancouver is complete without a side trip to Whistler, the premiere ski resort in North America. While it's obvious what the attraction is in the Winter, Summer has become equally popular with those in the know. From Vancouver, a scenic 1.5 hour drive north along the "Sea to Sky Highway" leads to Whistler.

Whistler has great resources for exploring. Here are some options for your visit!
Click on the picture to find the information you want.

Where to Stay

Where to Eat

What to Do

Where to Stay

Whistler

Diane Sukiennik, Associate Editor, Food and Wine Access
          Michael Reiss, Editor, Food and Wine Access

The Durlacher Hof

Photo by Michael Reiss

The Durlacher Hof, a charming, traditional alpine country inn, is an enchanting holiday haven for every season. Hosts, Erica and Peter exude a warmth, graciousness and helpfulness that makes you want to stay well past your departure date. Besides their legendary hospitality, and first class accomodations, prepare to feast on Erica's gourmet culinary delights with special Austrian treats at breakfast and happy hour.

The Durlacher Hof's hosts, Peter and Erica, will welcome you warmly as their guests.

Photo by Michael Reiss

Amenities at Durlacher Hof include sauna, whirlpool and, at your request, professional massage. There is free parking, ski and bike storage, and a heated boot room. Specially priced packages include seven day ski holidays in winter, three-day golf and adventure vacations in summer, and gourmet cooking and musical experiences in Spring and Fall.

Durlacher Hof
Box1125 - 7055 Nesters Rd.
Whistler, BC VON 1B7
(604) 932 - 1924

Alpine Chalet

Photo by Michael Reiss

Alpine Chalet is a newly built bed and breakfast with a thoroughly modern interior decor. Hosts Vlasta and her husband take great pride in the quality and detail they provide at every turn. Frette bed linens, heated bathroom floors, and individually prepared breakfasts with fresh brewed French press coffee make this accomodation a unique place to stay.

The Alpine Chalet has a beautiful setting.

Photo by Michael Reiss

Alpine Chalet
3012 Alpine Crescent
Whistler, BC V0N 1B3
Canada

Phone: +1-604-935-3003
Fax: +1-604-935-3008
Toll-free: +1-800-736-9967

Where To Eat

Whister

Diane Sukiennik, Associate Editor, Food and Wine Access
          Michael Reiss, Editor, Food and Wine Access

La Rua

Photo by Michael Reiss

La Rua Restaurante offers a creative interpretation of international selections that change with the season. Owner and Host, Mario Enero adds his inimitable Spanish flair and ensures that diners feel like they are in his"casa."

Favorite Appetizers:

Flat Bread, folded with homous, chorizo sausage, roma tomato, scallions and asiago cheese
Alaskan Scallops, over watrmelon and cucumber salsa, lime cilantro oil

Favorite Entrees:

Fettuccini, a fresh mix of salmon, mussels, scallops, and prawna, tossed with herbs and tomato sauce
Beef tenderloin, roasted, caramelized onions, portobello mushroom, merlot jus

Favorite Dessert:

Molten Chocolate Cake

La Rua Restaurante offers "Alaskan Scallops
Over Watermelon, Cucumber Salsa, Lime Cilantro Oil."

Photo by Michael Reiss

La Rua Restaurante
Le Chamois
4557 Balcomb Way (Upper Village)
(604) 932 - 5011

Trattoria di Umberto

Photo by Michael Reiss

Experience the essence of Italian cucina in a gracious, casual setting. Walter Wallgram, Manager and knowledgeable Sommelier, will pair your selections with the best of Italian wines.

Favorite Appetizers:

Smoked Salmon Classico with Capers and Red Onion
Miestrone with Pesto

Favorite Entrees:

Spinach salad with sauteed Scallops Fettucine all'Indiana- Cicken, Roasted Peppers, Raisins and Curry

Favorite Dessert:

Housemade Gelato and Sorbetto

This is one of Trattoria de Umberto's exciting dishes.

Photo by Michael Reiss

Trattoria di Umberto
4417 Sundial Place
Whistler, BC Von 184
(604) 932 5858

Rim Rock Cafe

Photo by Michael Reiss

Rim Rock Cafe offers an impressive selection of fish and seafood prepared with innovative, pacific rim influences. Bob Dawson, Owner and Host, provides a warm welcome and knowledgeable assistance in wine selection.

Favorite Appetizers:

Warm Mushroom Salad, seasonal greens, and sweet sesame soy dressing
Seafood Tempura, half a soft shell crab and a selection of fish with blackbean sauce, wasabi, and ponzu
Spicy seabass, with sweet and spicy cashew chili sauce, salad mix in crispy wonton cups

Favorite Entrees:

Rim Rock Trio grilled Prawns with roasted tomato salsa, Halibut and rare seared Ahi Tuna
Rim Rock Mixed Grill, Roasted Lamb, Fillet Mignon and Caribou.

Favorite Dessert:

Poonie's Icky Sticky Date Dessert

The Rim Rock Cafe has a cozy atmosphere.

Photo by Michael Reiss

Rim Rock Cafe
2117 Whistler Rd. (Hwy. 99)
(604) 932 - 5565

Photo by Michael Reiss

A Whistler institution, this Pacific Northwest favorite attracts locals as well as the tourist crowd. The stylish, contemporary decor provides the perfect setting for lively conversation. Noteworthy is the fact that this restaurant stays open late and after the regular dinner hour offers and extensive bar menu. No need to go hungry in Whistler with Araxi in town!

Favorite Appetizers:

Chilled Organic Watermelon Soup with coriander & tequila with lime sorbet
Grilled Northwest Pacific Sardines with tomato castato, deep fried capers & cilantro syrup

Favorite Entrees:

British Columbia Cioppino with spicy tomato broth of fennel & basil, with dock fresh seafood
Dungeness Crab Cakes with minted cucumber "carpaccio", guacamole, pico de gallo salsa, mango and lime sauce

Favorite Dessert:
Molten Chocolate cake

This is an example of Araxi's food.

Photo by Michael Reiss

What To Do

Whister

Diane Sukiennik, Associate Editor, Food and Wine Access
          Michael Reiss, Editor, Food and Wine Access

Whislter Cooking School

Photo by Michael Reiss

Both a school and gourmet store combined, plan to fit in a culinary experience designed for you by Lauren Piper and husband Keith Hall. The year round weekly classes, offered day and evening, provide an intimate, hands-on cooking adventure. Learn by doing and then sit down with your fellow students to enjoy the fruits of your labor, either lunch or dinner, paired with wines for the occasion. You will leave with recipes and newly acquired culinary confidence.

Whistler Cooking School offers a full range of exciting classes.

Whistler Cooking School
(604) 935 1848

Glacial Walks and Tours

Photo by Michael Reiss

One of the more unique and low risk ways to experience the mountains is to take a glacier walk. An experienced guide will teach you all you need to know about glaciers and how to walk on them, complete with boots, and ice axes.

For an even more unique experience, book the hike and dine adventure which combines the best of both worlds for the traveling gourmet.

Glacier Walks and Tours teaches safty and hiking technique on its fun tours.

Photo by Michael Reiss

Glacier Walks and Tours
(604) 932 7711