Two iconic Restaurants in Vancouver Close their doors

November 20th, 2014

Goodbye Raincity Grill & C: Agents of Real Change

by Tim Pawsey on November 17, 2014

in Canadian Cuisine, Ocean Wise, Trends, West Coast

http://www.hiredbelly.com/goodbye-raincity-grill-c-agents-change/7501

Raincity Grill owner Harry Kambolis, at Nu, 2005

Raincity closes

Whatever the circumstances, I was saddened by last week’s shuttering of long-running Raincity Grill and, not that long before, of C Restaurant, owned by Harry Kambolis. In the fickle world of dining there are any number of reasons as to why restaurants come and go. (And you can read plenty on line about Raincity, if you go looking.) But it’s still a loss when iconic rooms vanish.

For now, though, I think it’s important to put things into perspective, namely the immense contribution that Kambolis and his colleagues have made over the years, and the profound impact that these two restaurants in particular have had on Vancouver’s (and Canada’s) food scene.

When Kambolis launched C and announced it would serve only seafood, more than a few people thought he was nuts. In 1997 there were essentially two ingredients that drove the restaurant business in Vancouver: salmon and steak. But Kambolis—first with the late Soren Fakstorp, and then Robert Clark persevered—relenting only slightly by putting duck on the menu as their ‘meat du jour.’

“At least it’s water fowl,” Clark used to quip.

In those days, most Vancouver salmon was either planked or smoked; and seaweed was something you put on your garden. Moreover, ‘good’ dining was all too often directly proportionate to the size of the serving on your plate as opposed to its taste or interest factor. C steered us in a different direction.

Christmas Baking

November 14th, 2014

image Peppermint Sugar Cookiesimage image image image image imageThanks Catherine Ferguson for the cookie murals!

Cuisine and Company donates Surrey and White Rock Charity’s

November 11th, 2014

image image image image

200 cookies have been rolled, cut, baked and decorated for Christmas on the Peninsula Society Fundraiser and Surrey Food Bank Open House. special thanks to Catherine Ferguson for her fabulous help decorating!

Sugar Cookie Recipe

1 cup butter

2 cups white sugar

beat butter and sugar till light yellow and fluffy 4 minutes

add 2 eggs, one at a time

add 1/2 teaspoon peppermint or almond extract

in large bowl sift

4.2/3 cup white flour

1 tsp baking soda

add 1/2 cup buttermilk alternatively with flour to butter mixture

roll into 2 disks, wrap in wax paper and refridgerate

Roll out to 1/3 inch thick, cut with cookie cutter

place on parchment and bake 10-12 minutes at 325 till very light brown

cool and decorate….can be frozen

royal icing

6 tbsp meringue powder, Wilton’s

4 cups icing sugar

2 tbsp lemon juice

1/2 cup water or until desired consistency

 

 

 

 

 

 

Surrey Christmas Bureau wins award at Surrey Business Excellence Awards Gala

November 7th, 2014

christmasbureau.com

Surrey Business Excellence Awards Gala, awarded

Surrey Christmas Bureau, Not for Profit/Association of the Year Award

Well deserved heros of our city and for 1600-1800 families along with 4500 kids each year.

They are looking for volunteers if you would like to help please call

Allan Keel  604 581 9623

Phone:  604-581-9623      

Fax:  604-581-9614      

Email: coordinator@christmasbureau.com

http://christmasbureau.com/

Note:  Bureau only has a physical address during November-December each year.

FOR MAIL ONLY:  PO Box 547, 10688 King George Blvd, Surrey, BC  V3T 5W7

Fall private dinner party

November 4th, 2014

irving.2.jpgW irving.12.jpgW irving.6 irving.18.jpgW irving.15.jpgW

Louise and Peter felt it would be more intimate and comfortable to celebrate their 40th anniversary in the comforts of their own beautiful home.  They invited Cuisine and Company to help them create a beautiful menu and experience.

Menu highlights

Chocolate port braised shortrib stuffed mushroom

Lobster Bisque Veloute, sherry and saffron, Langoustine Crouton finish (deep fried Langustine)

Chef Rick telling Chef Marilyn bad jokes

Deep fried artichokes with fresh lemon and orange zest plus asian spices

Thai marinated, seared sliced then grilled Rack of Lamb

Celery Root, Yukon Gold and sauteed leek

Chinese long beans and baby bok choy in sesame lime dressing, fresh ginger and jalapeno

Note from Louise and Peter…..

Hi Marilyn,

I just wanted to say that the dinner last night was OUTSTANDING – couldn’t have been more perfect. In every way, from the atmosphere, to the presentation, to the quality of the food, you made our little dinner celebration into something special. Despite Rick always getting in the way, you managed get everything done without a hitch. It’s pretty obvious that both of you love what you do and have fun doing it.
While I generally just don’t like people, any people and all people (maybe it’s the other way around) – they get in the way and sometimes even disagree with me –  I feel like we’ve made a couple of new friends. That means I now have a total of two, and two that can COOK!
Thanks again,
PETER
Older Entries »