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Posts Tagged ‘Fairmont Hotel Vancouver’

On Monday, September 25, 11 professional barchefs and four apprentice bartenders competed at the 2017 MADE WITH LOVE Vancouver Regional Competition. The professionals were competing for a spot to represent the region at the Nationals next year.

2017 MADE WITH LOVE Vancouver Regionals2017 MADE WITH LOVE Vancouver Regionals

At the event, not only were the barchefs trying to win the judges’ heart, but they were also trying to impress every event guest. We were given two “dogtag” necklaces, to vote for our favourite barchef and apprentice bartender.

2017 MADE WITH LOVE Vancouver Regionals2017 MADE WITH LOVE Vancouver Regionals

We got to sample each cocktail, along with some canape pairings.

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Since the Fairmont Hotel Vancouver renovated the ground floor restaurant space, naming it Notch8 Restaurant, I’ve been wanting to eat there. I really like the big light fixture in the middle of the restaurant (in case you forgot, I’m often fascinated by lights!) and it just looks like a huge upgrade/improvement from what it was before. Then, without much hesitation, I made a reservation there for Dine Out.

Notch8 Restaurant & Bar

Priced at $40, Notch8’s menu was intriguing and interesting. The menu has items or ingredient combinations that you don’t often see on a Dine Out menu, or they have some unique way of preparing the usual ingredients, so I was quite excited going into it.

Food

The dinner was off to a good start. I was immediately blown away by how pretty my appetizer was. Look at this Savoury Macaron! Caviar, smoked salmon, scallop mousse, roe…all sitting on a piece of slightly sweet, slightly chewy macaron cookie. There was a good balance of sweet and savoury, and umami flavours from the seafood. It’s so pretty!!

Savory Macaron

It was a bit puzzling to us why they would serve the Forest Mushroom Tart on such a big plate, but I guess having negative space on a plate is also a thing. (more…)

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On August 31, 14 Vancouver bartenders will compete at the regional final of the MadeWithLove Mixology Competition. Each cocktail will be judged based on its originality, creativity and taste.

Participating bartenders include:

  • Alana Bertrand, Notch8
  • Dales Styner, The Cascade Room
  • Graeme MacLeod, Calabash Bistro
  • Graham Masters, Independent
  • James White, Independent
  • Jason Laidlaw, Blacktail Restaurant
  • Kylie Barlett, Blacktail Restaurant
  • Philipp Karatsyupa, Rogue Kitchen & Wetbar
  • Rob Scope, The Cascade Room
  • Samir Sharma, The Keefer Bar
  • Stephen Tufts, Dickies Ginger Beer
  • Wesley Hardy, Calabash Bistro
  • Felix Vallières, Independent
  • Frank Palter, Fairmont Waterfront

Attendees will also get to taste the 14 creations and vote for a deserving People’s Choice winner. The People’s Choice and Judge’s Choice winners will represent Vancouver at the National Finale to be held in Vancouver in May 2016.

Photo provided by MadeWithLove

Photo provided by MadeWithLove

Interested? This could be your lucky day as we are giving away two pairs of tickets (each ticket is worth $65) to the event on August 31 at the Fairmont Hotel Vancouver!

3 ways to enter

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It has been a couple of year since Mama Lam and I went to Fairmont Hotel Vancouver for its signature Afternoon Tea. Back then, it was still at the 900 West Lounge on the ground floor. This year, as they are giving the ground floor space a face lift, they temporarily turned the 15th floor ball room into The Roof, continuing its service of breakfast, lunch, afternoon tea and dinner. I thought, why not taking afternoon tea to a new height?! I decided to take Mama Lam there for a Mother’s Day celebration.

The Roof at Fairmont Hotel Vancouver

Food

We went on the Saturday instead of Sunday. Believe it or not, a day difference equals $10 difference in price. The Afternoon Tea is priced at $49 per person where on Mother’s Day it’s $59.

As usual, we were given an extensive tea menu with a variety of black, green, white and herbal tea. This time I chose the Lovers Leap, a floral black tea. Not super fragrant on the nose, but as you drink it, it had a lot of floral note on the palette.

Lovers Leap in a Tea Pot

Interestingly, the afternoon tea was more than just the typical tiered tower of scones, finger sandwiches and pastries. We first received a Honey Yogurt Panna Cotta with Fresh Berries. You can see the vanilla bean seeds in the panna cotta; the panna cotta was creamy with the right texture and the fresh berries made a good pairing.

Honey Yogurt Panna Cotta with Fresh Berries

And then there’s more! We also got an Asparagus Tart and Apple & Chicken Roll. (more…)

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Part of a girls’ day out, I took Mom to the Castle – Fairmont Hotel Vancouver – for its famous Afternoon Tea. Thanks to a 2-for-1 deal coupon, it only cost me half of the original price. Even though each Fairmont property offers afternoon tea service, prices vary from one to another. At Fairmont Vancouver, it is $36 per person (plus tax and gratuity).

Traditionally, high tea/afternoon tea is usually a light meal between lunch and dinner, to get you through the afternoon. The tea menu at Fairmont Vancouver actually has a decent amount of food per person, so we made it a lunch date for a Saturday afternoon.

Boy, was it busy. It was around 12:30pm and our table was the last couple ones left to be seated. In fact, shortly after we were seated, we saw people wait by the door for the next available table.

Afternoon Tea at the Castle

Afternoon Tea at the Castle

Food

Each table receives a fancy tower full of finger sandwiches and sweet pastries, which is pre-set and changes from time to time based on seasonal availability. But you get to choose your tea. The best part is, each person gets their own pot of tea, so you can order different kinds and you don’t have to worry about sharing a particular kind. Everything is served on fine china and silver teapot and cutlery.

Fine china & silver teapots and cutlery

Fine china & silver teapots and cutlery

It was an extensive tea menu. I’d say there were around 20 kinds to choose from, black, green, white and herbal teas. I ordered Lavender Earl Grey, which was very fragrant – you could smell the scent of lavender as you pour the tea, and you could taste it too. Mom picked Royal Bengal Tiger, which is a black tea with hints of mango and passion fruit. A very fruity tea, we highly recommend it!

Pastry chef preparing the towers

Pastry chef preparing the towers

As for the sandwiches and pastries, it was pretty exciting when the tower arrived at our table. There was a good variety. For savoury sandwiches, we’ve got the following:

  • Ham & Brie in Croissant
  • Curry Chicken on Baguette
  • Smoked Salmon and Cream Cheese Roll
  • Cucumber & Watercress on Wholewheat Bread

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Through work I was among one of the lucky ~300 guests who attended the Fairmont Apprentice Dinner. This is a culinary debut of cook apprentices from seven Fairmont properties: Waterfront, Pacific Rim, Hotel Vancouver, Vancouver Airport, Chateau Whistler, Empress in Victoria and Olympic in Seattle.

The event was at the beautiful Fairmont Hotel Vancouver. We arrived to the champagne reception, only to disappointingly report to you that I didn’t get to try any of the canapes prepared by Fairmont Pacific Rim. There were way too many people and I only saw two banquet servers passing around the canapes. I didn’t mind, though, saved room for the actual dinner.

Food

Emceed by Coleen Christie of CTV, it’s a six-course dinner with wine pairing. Each of the other six Fairmont Hotels was responsible for one dish. Here they were:

Fairmont Style “Cobb Salad” by Fairmont Vancouver Airport
Pascual Toso Sauvignon Blanc

Fairmont Style "Cobb Salad" by Fairmont Vancouver Airport

Fairmont Style "Cobb Salad" by Fairmont Vancouver Airport

Tomato & basil terrine was wonderful. It’s colourful, juicy, light and refreshing.  The bits of house-made bacon was smokey and blended well with the lightly flavoured quail egg and tomato terrine. The pressed chicken confit was just right, not salty and it had a nice crispy skin. The only thing I didn’t enjoy was the thin slice of bacon fat. It was quite greasy for my taste. Oh and the blue cheese.

Pressed Quail Terrine by Fairmont Chateau Whistler
Mission Hill Pinot Noir

Pressed Quail Terrine by Fairmont Chateau Whistler

Pressed Quail Terrine by Fairmont Chateau Whistler

Initially I thought the terrine would be very rich, but I was wrong. The meat was lightly seasoned, with the added crunch of pistachio. I appreciate the choice of using apricot chutney to pair with the meat. The sweetness of apricot and the dash of S&P, along with the walnut crisp was an excellent combo. There were some pepper sprinkled on the crisps, though, which made my lips tinkled as I bit through them. A weird sensation. (more…)

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