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The Wine Diva, Daenna van Mulligen, returns with a great selection of recent reviews. Brewery and the Beast was a huge success..find out why. We return to The River Cafe in Calgary, celebrating that this year they’re above the Bow River. In Vancouver we’ll talk to Izele van Blerk. Chief winemaker for South African Giant KWV. In Kelowna our guest is Heather Pawsey, a  wonderful soprano who’s playing the lead in The Lake this weekend at Quails Gate..where the story actually took place.

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THE SHOW

 The Wine Diva  

Daenna van Mulligen..The Wine Diva tastes over 1000 wines a year. Only the best get reviewed. Here are some of the latest that made the cut.

• Antinori ‘Peppoli’, DOCG Chianti Classico,
• Tuscany Italy  Monte Del Fra Corvina Veronese, Veneto Italy 
• Negretti DOC Nebbiolo d’Alba, La Morra Piedmont Italy 
• Undurraga ‘Sibaris’ Reserva Especial Pinot Noir, Leyda Valley
• Chile Perseus ‘Select Lots’ Cabernet Franc,
• Okanagan Valley BC  Intrigue Wines ‘I Do’ Sparkling, Okanagan Valley BC  Colby,
• California Red Blend Cantina Breganze Prosecco DOC ‘Extra Dry’, Veneto Italy 
• Handcraft Artisan Collection Chardonnay, California  River Stone Estate Winery ‘Splash’, Okanagan Valley BC
• Lariana Cellars Viognier, Okanagan Valley BC  50th Parallel Estate Winery Riesling, Okanagan Valley, BC   

www.winediva.ca   [divider] Brewery and the Beast (two parter)

 

Last year – on Father’s Day no less – Victoria’s Brewery and the Beast conquered  Vancouver. Chefs  created  dishes using the highest possible quality ingredients for the conscientious consumer.
Meats featured will be hormone and antibiotic free, ethically raised, and sourced from farms on Vancouver Island, the Lower Mainland, the Fraser Valley, and select farms in Northern Alberta. Brewery & The Beast offered guests information on local farms and specialty food producers, unique dishes from top Vancouver chefs and restaurants, delicious beverages, and a true celebration of all things meat. Accompanying the menu du jour were refreshments provided by The Phillips Brewing Company, Left Field Cider, and Mission Hill Family Estate Winery. Homemade sodas, specialty coffee, and traditional iced teas were also be served to wash down the savoury, sweet, and smoky flavours.
Our guests  are Phillips Brewing,  Big Lou’s, Memphis Blues, Hawksworth, Nuba, Edible Canada, Merchant’s Oyster Bar, Mamie Taylor’s and Gringo.

The date was Sunday July 27th, 2014 Time: 1:00pm – 4:00pm  (Rain or shine) Venue: Concord Pacific Lot Our shots are by Kate Havercroft. www.katesiobhanphotography.com A head’s up… Victoria’s event is Sunday Sept 21^st. http://breweryandthebeast.com/ [divider] The River Cafe  

A year ago The River Cafe on Prince’s Island in Calgary – on The flooded Bow River – was almost pushed under the water. They lost everything in storage including many  sensational bottles of wine. I headed back to Calgary this year and Prince’s Island Park  for my annual Mulligan Stew show at the Calgary Folk Festival. I’m pleased to say the wonderful River Cafe is back. Above water and thriving.
I set up my recorder at the far end of the bar and talked to Chef Andrew Winfield and Cellar Manager and Sommelier Bruce Soley.
Damn. It was nice to be back.  Love this place. [divider] The Lake

In our Kelowna broadcast  we have a story that takes place at Quails Gate. Astrolabe Musik Theatre & Turning Point Ensemble , in collaboration with Westbank First Nation, proudly present the world premiere production of The Lake / n-ha-a-itk – August 15-17 at Quails’ Gate Winery in Kelowna, BC, in a fully-integrated evening of historical Canadian opera and contemporary syilx culture. Composed in 1952 by Barbara Pentland, with libretto by Governor-General Award-winning poet Dorothy Livesay, the Canadian chamber opera is based on the true-life story of pioneer Susan Allison, who sighted Lake Okanagan’s famous creature, na-ha-a-itk (Ogopogo), one stormy autumn day in 1873.  
Turning Point Ensemble, under the expert direction of stage director James Fagan Tait and music director Owen Underhill, is joined by an incredible cast including soprano Heather Pawsey as Susan Allison, Westbank First Nation elder/singer Delphine Derickson, bass baritone Angus Bell, tenor Brian Kwangmin Lee, mezzo-soprano Barbara Towell, and Westbank First Nation dancer Corrine Derickson, with Curatorial and Heritage Researcher Jordan Coble, and youth from Westbank First Nation.
Our guest is Heather Pawsey..Soprano www.quailsgate.com http://www.astrolabemusiktheatre.com/  
 [divider] KWV  In our Vancouver Broadcast we’re talking to one of South Africa’s best known winemakers. KWV is one of the leading wine and spirits producers in South Africa and has a distinguished heritage, celebrated around the globe, of product innovation and exceptional brands. These include Roodeberg, KWV Wines & KWV Brandies, and Laborie.
We get to talk to the respected winemaker who presents these wines to The World. From its earliest roots in 1918 as a small co-operative of growers – Proud Pioneers with the vision to improve wine industry standards and quality in South Africa – KWV has grown into a global producer of over 100 products. Our guest Izelle van Blerk  Winemaker at KWV.

 

1. kwv.co.za

 

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  A two part interview with Anthony Gismondi. Head judge for Wine Align, who just released their National Wine Awards of Canada results. Jason Priestley

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It’s the 8^th annual David Hawksworth and Friends Culinary Adventure at the West Coast Fishing Club. Haida Gwaii,  British Columbia. Guests include Anthony Walsh Oliver & Bonacini, Dino Renaerts Bon Vivant Group, Mark Davidson Global Wine Educator Wine Australia. Shaun Snelling Exec Chef The Clubhouse, Jacob Richler Freelance Food Writer (McLeans), Terry Cowan WCFC-GM.  Brian Grange WCFC.
all photos by: Jessica Haydahl

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  It has become the annual marquee event for The Clubhouse, an altogether extraordinary culinary excursion guided by acclaimed Vancouver chef David Hawksworth taking all to the northernmost reaches of Haida Gwaii for a week of gourmet food, captivating wines and outdoor adventures they won’t soon forget.   http://westcoastfishingclub.com/ David Hawksworth   A native Vancouverite who spent a decade honing his talents in Europe working in Michelin-starred kitchens such as Le Manoir aux Quat’ Saisons, L’Escargot and The Square, David Hawksworth soon emerged as one of Canada’s leading culinary talents upon his return in summer 2000. In 2008 David was named to Western Living’s ‘Top 40 under 40’ and became the youngest chef inductee into the BC Restaurant Hall of Fame.

In 2013 he launched the Hawksworth Young Chef Scholarship Foundation, which annually awards $10,000 and an international stage to boost the career of a young professional chef; Hawksworth is joined by notable guest chef judges from across the country to determine the winner who competes in a culinary cook off, firmly cementing Hawksworth’s culinary influence on the international stage. In 2014 the program is expanding across Canada by hosting regional heats in Calgary, Toronto and Halifax; top finalists then travel to Vancouver to vie for the title of Hawksworth Scholar.

Hawksworth has travelled extensively as a guest chef, most recently to the James Beard House, in New York City, also to Sevva, in Hong Kong, Splendido Bar & Grill in Toronto and Cakebread  Cellars in the Napa Valley. Hawksworth appeared as a guest judge on the season one finale of Food Network Canada’s Top Chef and has participated in numerous TV cooking segments. Hawksworth donates his time to a number of charitable causes including his long-standing commitment to Fishing For Kids the West Coast Fishing Club’s annual charity tournament benefitingthe Canucks Autism Network. He also knows his way around the fishing grounds. http://www.hawksworthrestaurant.com/ http://hawksworthscholarship.com/     [divider] Anthony Walsh One of Canada’s most highly revered and respected chefs,

Anthony Walsh is the Corporate Executive Chef of Oliver & Bonacini

1. In this role, Chef Walsh oversees the culinary direction of all properties in the diverse O&B portfolio, including the restaurants, the event spaces and the catering arm. More specifically, he ensures every menu reflects the specific flavours and characters of the many  unique venues. For Chef Walsh, defining Canadian food and elevating it to the world stage is not only a top priority, but a passion.

Before being appointed O&B’s Corporate Executive Chef, Chef Walsh served as Executive Chef for the iconic Canadian restaurant Canoe. Canoe  earned 4-Stars in Toronto Life magazine, was named best new restaurant by The Globe and Mail and Where Toronto magazine, and ranked #3 in Gourmet magazine’s list of Top Tables.

Over the course of his career, Chef Walsh has won critical acclaim by national and international media and has received numerous awards, including gold medals from Taste of Canada, Black Box, Salon Culinaire and the Ontario Hostelry Institute. He has been a featured guest chef at James Beard House, and has cooked for a number of notable dignitaries, including Canadian Prime Minister Brian Mulroney, U.S. President George Bush, and Princess Diana.    This is his first visit to Haida Gwaii and first time West Coast salmon fishing. www.oliverbonacini.com   [divider]  Dino Renaerts   

Dino Renaerts has firmly established himself as one of the west coast’s culinary leaders. A Kitsilano boy, Renaerts completed his education and training in Vancouver and has built a prolific career spanning over two decades that has seen him cook in a clutch of the city’s finest restaurants. Today, Renaerts applies his talent, passion and vision to his role as partner in The Bon Vivant Group, serving discerning clientele across the province. Current clients are the Royal Bank of Canada BC Division private dining room and special events, Loblaws, Nita Lake Lodge, Wines of South Africa, Wines o f Portugal, Herman Miller, Hill & Knowlton Strategies, and more. Recent projects include a 600 person Floatel for Bridgemans Services in Kitimat and a 2 year contract for the culinary direction and operations of PIER 7 restaurant + bar on the waterfront in North Vancouver.   A love of wine inspires Renaerts’s cuisine. In 1999, he was the first chef in Canada to become a Certified Sommelier through the International Sommelier Guild.

1. bonvivantgroup.ca

[divider] Shaun Snelling  His career has taken him to bin 941/942, the Opus Hotel as well as owning his own sandwich shop and working as a private chef and caterer.

More recently Shaun has continued to wow his loyal catering customers while paying the bills working in smaller kitchens. He is extremely excited to join The West Coast Fishing Club team and return to fine dining, his first love, bringing a creative and contemporary menu for the guests to savour. Shaun’s flair for fresh flavours and classic techniques keeps your taste buds guessing and leaves you satisfied.   http://westcoastfishingclub.com/  [divider]      Mark Davidson:    Its all Black and White Born in London, raised in Sydney Mark has over twenty-five years experience in the hotel and restaurant business, fifteen of those as a Sommelier.

In 1990 Mark was named Best French Wine and Spirit Sommelier in British Columbia and in 2001 he was name Sommelier of the Year by the British Columbia Restaurant and Food Service Association. In addition he developed a wine education and restaurant etiquette course for Simon Fraser University Global Asset and Wealth Management MBA program and is currently studying for the theory section of the Master of Wine having passed the rigorous tasting examination in 2012. Mark is currently Global Education Director for Wine Australia.   https://www.internationalsommelier.com/services/mark_davidson   Jacob Richler – Writer. Fisherperson. Jacob Richler is a Toronto based newspaper and magazine journalist, and the son of novelist Mordecai Richler and Florence Isabel (Wood). He was the inspiration for his father’s Jacob Too Too trilogy of children’s books. Richler was a long-time restaurant reviewer for the National Post. Richler has also been a columnist and feature writer for Saturday Night and Toronto Life as well as a contributor to GQ, Flare, McLeans and Enroute. He also collaborated with chef Susur Lee  on the book Susur: A Culinary Life. ^{Currently researching a book on Cooking with Canadian Wildlife. This trip became part of that future book.} http://www.macleans.ca/tag/jacob-richler/   We also talk to Terry Cowan and Brian Grange. Both leaders at The West Coast Fishing Club.

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A return to The River Café – Calgary          

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    The Wine Diva returns with Cool wines for HOT weather. The Pride of Wolfville NS Benjamin Bridge heads across Canada. Scott Gurney – The Brewery AND the Beast returns to Vancouver. Ned Bell – checks in from Halifax on his way home to Vancouver – on a frickin Bike. And The Queen of  Tofino & Texas – Lisa Ahier releases the Sobo Cookbook.

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The Wine Diva   It’s a little warm out there..and who better to taste and recommend cool wines for a hot summer..Daenna van Mulligen – The Wine Diva. Every one of these wines has been tasted and found perfect for hot weather pouring.   Log in to www.winediva.ca Click on Recent Wine Reviews on the main page and follow along.. Besides the tasting notes from Daenna – All wines labels are shown..and prices listed.   [divider]   Benjamin Bridge   In little more than a decade, Benjamin Bridge has distinguished itself by its dedication to time proven techniques, expert guidance, and most importantly its acclaimed, distinctive wines.
The Benjamin Bridge vineyards are located in the heart of the Gaspereau Valley on the Bay of Fundy, where the cool climate bears an uncanny affinity with the Champagne region of France.  Their  experienced winemakers work in collaboration with international experts to produce world-class Méthode Classique sparkling wines and limited edition luxury wines.
The sparkling wines  display the hallmarks of classic prestige cuvées from Champagne, but with a Nova Scotia signature. “They are, without question, the best sparkling wines I have tasted in Canada,” says Tony Aspler, Canada’s most renowned wine authority. Their collection of wines  including perennial sell-out Nova 7, together with our sparkling wine program, have helped raise the profile of Nova Scotia terroir and its winemaking in Canada and internationally. Slowly but surely BB has moved its way across Canada, making disbelievers into converts..until just now they are settled in the West and ready to serve all of Canada. Jason Priestley and myself had the distinct pleasure of discovering the vineyard many years ago while shooting Year Two of HollywoodandVinesTV. It’s my pleasure to welcome back to TRR..Owner Gerry McConnell and Head winemaker Jean- Benoit Deslauriers. http://benjaminbridge.com/   [divider]
Brewery and the Beast.   Scott Gurney – founder.   “This past weekend Vancouver was host to what could only be described as one of the BEST food and beverage events the city has ever seen. Brewery & The Beast came to play and hungry Vancouverites devoured every bite.” –Sean Neild, Food Writer and Photographer  2013
Last year – on Father’s Day no less – Victoria’s Brewery and the Beast conquered  Vancouver. Chefs will create dishes using the highest possible quality ingredients for the conscientious consumer. Meats featured will be hormone and antibiotic free, ethically raised, and sourced from farms on Vancouver Island, the Lower Mainland, the Fraser Valley, and select farms in Northern Alberta. Brewery & The Beast offers guests information on local farms and specialty food producers, unique dishes from top Vancouver chefs and restaurants, delicious beverages, and a true celebration of all things meat.
Accompanying the menu du jour will be refreshments provided by The Phillips Brewing Company, Left Field Cider, and Mission Hill Family Estate Winery. Homemade sodas, specialty coffee, and traditional iced teas will also be served to wash down the savoury, sweet, and smoky flavours. Bringing the Meat are Big Lou’s, Memphis Blues, Hawksworth, Market, Araxi, Campagnolo, Nuba, Peckinpaw, Pidgin, Edible Canada, Espana, The Fat Badger, Tap and Barrel, Forage, West, Wildebeest, Whole Foods Market and many more. Date: Sunday July 27th, 2014
Time: 1:00pm – 4:00pm  (Rain or shine) Venue:  Concord Pacific Lot – 88 Pacific Boulevard   Victoria’s event is Sunday Sept 21^st.   http://breweryandthebeast.com/    [divider]   Chef Ned Bell – Chefs for Oceans Tour of Canada. Chef Ned Bell On  Canada Day, Four Seasons Hotel Vancouver and YEW seafood + bar Executive Chef Ned Bell  set off on a challenge that could forever change the future of sustainable seafood in Canada.
Last year the always ambitious and greatly passionate Chef Bell launched Chefs for Oceans and cycled across Vancouver Island in support of healthy lakes, rivers and oceans; this year he’s taking on the entire country.
On July 1, 2014, Chef Bell  headed  out from St. John’s Newfoundland on the journey of his life as he plans to cycle across Canada, all in the name of sustainable seafood. This is what Ned wants us to be aware of … “two billion people rely on the world’s oceans for their daily source of protein.” “We have overfished 90 per cent of the large ocean predators. We have to start paying attention to managing our wild fisheries better and looking towards aquaculture — sustainable, on-land aquaculture — as a way to feed nine billion people by 2050.” We find The Ned in Halifax.. http://vancouver.eater.com/archives/2014/07/10/chef-ned-bell-chefs-for-oceans-diary-week-3.php http://chefsforoceans.com/   [divider] The Sobo Cookbook. Recipes from the Tofino Restaurant at the end of the Canadian Road   and finally..to complete this show.. Not only one of our favourite chefs but also one of our favourite people..
Lisa Ahier from Sobo in Tofino.   The Sobo Cookbook includes more than 100 recipes from the  Tofino restaurant that got its start as a food truck. Sobo is short for Sophisticated Bohemian and its food is wildly popular with surfers and beach bums. Sobo is ground zero  with food and travel writers from across North America,  making the pilgrimage to what is literally the end of the road.
Sobo has since become a destination restaurant, having outgrown its food truck beginnings, with visitors making the pilgrimage to the west coast of Vancouver Island just to taste chef Lisa Ahier’s cooking–which is, to use Tofino slang, simply “killer”.
The restaurant’s menu focuses on locally-sourced, seasonally-inspired ingredients from family-owned producers.
The dishes are shaped by Lisa’s Tex Mex and Southwestern culinary roots, and her experience gained across several US states, including her stint as executive chef of Cibolo Creek Ranch in Texas. The Sobo Cookbook. Recipes from the Tofino Restaurant at the end of the Canadian Road includes the restaurant’s all-time favourite recipes–recipes that have fed surfers, hungry locals, curious visitors and die-hard foodies alike.
Andrew Morrison, from Scout Magazine,  co-wrote the book with Lisa. Together they’ve created one of the best cookbooks of the year.sobo.ca

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 STORIES WE’RE WORKING ON

Food, fishing and wine..Take Four.. A chef..a Master of Wine..a winemaker and a show host walked into a bar…

•  NZ wine tour part 3
• The Dirt Farmers of BC  Chateau Teyssier – St Emilion
•  Changing Wine Laws
•  Jason Priestley – The book – the man
•  Vancouver chefs try and Kill Bill 24