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Northwest Notes

Victoria Food & Wine festival

The sixth annual Taste: Victoria’s Festival of Food and Wine is set to take place July 24 - 27, 2014 in Victoria, B.C.

The Taste weekend begins Thursday, July 24, 2014 with “Taste the Difference”, an evening brimming with more than 100 B.C. wines and great Vancouver Island eats.  What’s the difference?  Taste only works with those who really walk-the-talk when it comes to local, seasonal and sustainable.  Not every restaurant is accepted and B.C. wineries are asked to only pour wines made from B.C. grapes.  Guests have the opportunity to mingle with chefs and winemakers who care about sustainability plus local culture and economy.

Thursday, July 24th
For food and beverage professionals, Trade Tasting of B.C. wines. for details

Friday  July 25th
Okanagan winemaker Michael Bartier and chef Dan Hayes at The London Chef will manipulate flavours for the best cuisine matches to the Bartier Bros. wines.  

Two seminars look behind the scenes with “Sustainable Seafood” at Finest at Sea, and “Tea and Terroir with Tea Master Daniela Cubelic” at Silk Road.  

Saturday July 26th
Sommelier Pamela Sanderson leads a fun wine seminar “Best of Our Backyard” exploring unique island varietals paired with B.C. cheeses.

Whole pig roast “Swine and the Vine”, presented by the culinary team of The Pacific Restaurant patio at Hotel Grand Pacific. Lively libations accompany tastes from local winemakers and a local cidery.

Sunday July 27th
“Band, Bubbles and Bennys” three course brunch at Vista 18 Restaurant Martini & Wine Bar on the top floor of Chateau Victoria.

The grand finale dinner “Everything is Better With Bacon”, an exclusive long-table dinner in at The Robert Bateman Centre hosted by Steamship Grill & Bar and Red Rooster winemaker Karen Gillis.

Canal Market to open this summer

Ericka Burke, chef and owner of Seattle’s Volunteer Park Cafe, is spearheading Canal Market a new project.

Located at 2919 Fuhrman Avenue East in the Portage Bay neighborhood, Canal Market will provide the neighborhood with groceries, fresh produce, household essentials, and specialty gift items, as well as grab-and-go food.

At the center of the 3,000-square-foot space will be a large deli island; one side will hold ready-made salads, cheeses, and charcuterie and another will serve made-to-order baguette and panini sandwiches and salads. The breakfast crowd can select from a breakfast buffet (with a toast bar with whipped butter and housemade preserves), fresh fruit, pastries, granola, yogurt, and whole grain porridge. 

For grab and go there will be organic rotisserie chickens, a cold case with various main dishes and ready-made meals. There will also be a selection of local and imported beer and wine, a growler filling station and keg beers and wine selections to take home.

The market area will showcase organic produce, farm fresh eggs and a variety of dry goods. For treats there will be local artisan ice creams and house made popsicles plus old school candy by the pound.

In the gift area shoppers can pick among hard to find olive oils, imported vinegars, soaps, locally made cards and linen dish towels.

Tess MacDonald of July Floral will maintain a Garden & Flower area with grab-and-go arrangements, potted plants and seasonal items.

Ericka says that the pop-up shop at Volunteer Park Cafe has been a great way to test what she has selected for Canal Market.

Chefs Announced for Nicky USA Portland vs. Seattle Competition on September 7, 2014

The competition returns to Mt. Hood’s Timberline Lodge on Sept. 7, 2014 where chefs will compete in four different meat-based categories. Each dish is presented to a panel of regional food experts and attendees for judging. The roster is:

•Shaun McCrain of Book Bindery, Seattle

•Joshua McFadden of Ava Gene’s, Portland

•Josh Schofield of Toro Bravo, Portland

•Jin Soo Yang of Bamboo Sushi, Portland

•Jason French of Ned Ludd, Portland

•Shane Ryan of Matt’s in the Market, Seattle

•Jason Stoneburner of Bastille, Seattle

•Rob Sevcik of Loulay, Seattle

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