Alex Chen, executive chef at , has won the gold medal at the Gold Medal Plates regional culinary competition in Victoria last week. This is Chen鈥檚 second time winning gold at the competition. His winning dish was a parfait of wild B.C. shellfish, with chowder, Northern Divine caviar and bull kelp brioche. He will go on to represent B.C. at the national Canadian Culinary Championships in Kelowna in February.听
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La Mezcaleria executive chef Mariana Gabilondo has launched a at the Gastown and Commercial Drive locations that focuses more on seafood. Dishes include oysters in white wine cream sauce, manila clam risotto with white wine and parmesan, octopus taco with pasilla pepper garlic oil, octopus sashimi salad with ginger-cilantro dressing, and more.听
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The Holy Crab is running a until Nov. 30. Served on a 36-inch bun, the roll includes shrimp, crab, fish fingers, calamari, soft shell crab, bell peppers, onion, garlic, Cajun sauce and mayo. The challenge must be done by a group of two participants working together. Each participant must finish half the roll, which will be cut in half for the group. The group with the fastest time by the end of the month will win a $300 gift certificate to The Holy Crab. The roll is $75, but finish it in five minutes and it鈥檚 free, plus you鈥檒l get a $25 gift certificate for your next visit. Only five monster rolls will be made per day, on a first-come-first-served basis. Winners will be announced on social media on Dec.1.听
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Boulevard Kitchen and Oyster Bar has launched a new that is a collaboration between executive chef Alex Chen, chef de cuisine Roger Ma and pastry chef Kenta Takahashi. The $95 five-course menu will change regularly to take advantage of seasonally-available ingredients and includes a dessert course, as well as tableside bonbon service with a variety of handmade confections. The initial menu includes a glass of Taittinger Champagne, local sea urchin with ikura, buratta with butternut squash, risotto with sunchoke, duck with foie gras and truffle farce, and pear tart with brown butter cream and cassis sorbet. Wine pairings from wine director JP Potters are an additional $75.听
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to select 2018 麻豆传媒映画International Wine Festival events are on sale as of Nov. 1 at 9:30 a.m. The festival runs Feb. 24-March 4, with 177 wineries from 15 countries.听
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On Saturday, Nov. 18, Timber is holding a Canucks and Cask event called Three kegs of rye beer and one cask of rye ale will be tapped. The game starts at 7 p.m. and at 8 p.m. there will be a draw for Turtle Valley Bison Co. bison meat.听
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The 22nd annual Hopscotch Festival runs from Monday, Nov. 20 to Sunday, Nov. 26. The main tasting event will feature craft and premium beers, local and international spirits, including scotch and whisky, a selection of wines, and food. .听
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On Wednesday, Nov. 22, the 10th annual will take place at the 麻豆传媒映画Aquarium. Thirteen top chefs, a number of them past winners, will compete to create the best chowder, as well as best chowder and beer pairing. There will also be a people鈥檚 choice winner. Competing chefs this year include Roger Ma of Boulevard Kitchen and Oyster Bar, Paul Cecconi of Brodo Kitchen, Yosuke Okubo of Hapa Izakaya, Julian Bond of Pacific Institute of Culinary Arts, Ned Bell of 麻豆传媒映画Aquarium, and more. Tickets are $75 per person, and include samples of all the chowders, as well as beer pairings from Postmark, Steel and Oak, Red Truck, and Driftwood, among others.听
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On Wednesday, Nov. 29, Dana and Jacob Attias, the husband-and-wife team behind the Jewlish video recipe series, will be in 麻豆传媒映画as part of the Jewish Book Festival. Hear them speak about their experiences with the many sides of Jewish food and culture.
