Local company Mahony & Sons opened the doors to their newest location in South False Creek earlier this week and Vancouverites have been flocking to the new restaurant to check out the detailed authentic Irish décor and sample delicious dishes and drinks on the stunning waterfront patio.

Prior to the opening Breakfast Television’s Dawn Chubai came down to Mahony & Sons to broadcast four cooking segments with Executive Chef Paul Nguyen and the Mahony brothers.  Viewers learned how to make Mahi Mahi Fish Tacos (a Mahony & Sons best-seller), Lily Belle’s Shrimp Salad, and Lee’s Lamb Dip, and Bar Manager Barry Quinn gave some useful tips on how to pour the perfect pint of Guinness.

Executive Chef Paul Nguyen prepares a shrimp salad at Mahony & Sons for BTV

The opening of Mahony & Sons Stamps Landing has proved of great interest to the local media and food bloggers with rave reviews appearing on the Georgia Straight website, Vancity Buzz, Modern Mix, and My VanCity (to name just a few), as well as on the websites of national food trade publications such as Canadian Restaurant News and Foodservice and Hospitality.

Follow @MahonyAndSons on Twitter for details on further coverage in the coming days and weeks.

Mahony & Sons Stamps Landing

The craic was mighty on Thursday evening as Mahony & Sons hosted a special sneak preview for media of their much-anticipated Stamps Landing restaurant.

The family-run company has just completed a complete overhaul of the former Monk McQueen’s site in South False Creek and will be officially opening the new 10,000 square foot location on Monday, August 18 at 11am.

Guests at last night’s media event were invited to experience true Irish hospitality and enjoyed the perfect pairing of Guinness and oysters upon arrival, followed by a tour of the new premises before sampling a number of signature Mahony & Sons dishes prepared by Executive Chef Paul Nguyen.

The Mahony & Sons Stamps Landing Media Launch

Mahony & Sons, Mahony and Sons, Stamps Landing, False Creek, Restaurants, Irish pub

Mahony & Sons Stamps Landing can seat up to 600 people spread across two levels - 150 upstairs, 150 downstairs, and 300 on the four waterfront patios. Key features include an Oyster Bar, an extensive patio with double-sided fireplace, and a private sunset patio perfect for small groups.

Executive Chef Paul Nguyen

Thank you to all media who attended – Mahony & Sons appreciates your support!

Vancouver Magazine's Editor-in-Chief John Burns, Dara Young and David Gunawan of Farmer's Apprentice, and Lori Chalmers, Publisher of Vancouver Magazine

On Tuesday, Vancouver Magazine announced the winners of their 25th Annual Restaurant Awards at the Sheraton Vancouver Wall Centre Hotel.  This year marked the event's silver anniversary and hundreds gathered to celebrate the city's finest culinary talent. The festivities were hosted by CBC's Gloria Macarenko and Stephen Quinn and saw Gold awards handed out in 49 categories.  The night's big winner? The Farmer's Apprentice, taking home Restaurant of the Year, Best New Restaurant of the Year, and Best Casual Restaurant.

So who else took top honours? Click through for full coverage on vanmag.com.

Volunteer Opportunity - Event Coordination Event: Vancouver Magazine Restaurant Awards

Date/Time:  Tuesday, April 22nd, 10:00am – 6:00pm

Elettra Communications is looking for student volunteers to assist with Vancouver’s premier restaurant industry event. This opportunity will appeal to students who have an interest in public relations, publishing, marketing, or event management.

Vancouver Magazine’s Restaurant Awards event is the biggest of its kind in North America, and this year marks the event’s landmark 25th anniversary.  Twenty of the city’s top food critics form the judging panel and vote on the best dining experience in more than 40 categories. The event itself includes a reception and awards show. The annual extravaganza welcomes more than 800 restaurateurs, chefs, sommeliers, suppliers, and food and wine critics.

Duties: Volunteers will assist with a range of activities including: ·       Event set up ·       Guest check-in ·       Awards presenting/backstage coordination ·       Coat check ·       Gift distribution

Benefits to volunteering: ·       Event coordination experience. ·       Exposure to the behind-the-scenes workings of a large event. ·       Opportunity to build contacts in the PR, marketing, and publishing industries. ·       Lunch will be provided.

Dress code: All black. No jeans; no running shoes/sneakers.

How to apply: If you would like to volunteer for this opportunity, please contact cassandra@elettra.ca.  In your email please provide a brief introduction of yourself, and include a description of your current course of study and your contact information. 

Landmark complex’s new look features redesigned food court, lower level

Vancouver, B.C.; January 22, 2014 – This week, Harbour Centre Complex Limited is marking the official opening of its lower level and food court after a multi-million dollar redevelopment. The extensive interior upgrades began last spring and focused on creating a brighter, more welcoming space through higher ceilings, open-concept lounge spaces, and a fresh colour palette

The expanded eating and common area occupies approximately 17,500 square feet, and features seating for more than 600 patrons. 13 vendors in the redesigned food court offer a variety of options ranging from healthy fare to selection of world cuisines, including local concept Rice ‘N Spice and the first Canadian retail location of popular New York based chain Famous Famiglia Pizzeria.  A full list of retailers can be found here: http://bit.ly/1dPjtMY.

“There’s a daytime population of 130,000 within one kilometer of Harbour Centre. We saw an opportunity to create a more contemporary and inviting atmosphere to better serve existing customers and attract new patrons to the Centre,” says Richard Lui, General Manager, Harbour Centre Complex Limited. “We’re thrilled with the finished product and look forward to welcoming customers to the revitalized space to experience all we have to offer.”

Other new amenities include complimentary Wi-Fi zones, larger washroom facilities, and digital directories. The redevelopment was designed by SSDG Interiors Inc. in conjunction with project architects, DA Architects + Planners.

The building’s exterior façade is also currently undergoing improvements that are scheduled for completion in late spring. Wider entryways, new canopies, and improved signage will add colour and light to the building, improving street presence for pedestrians.

About Harbour Centre Harbour Centre is home to a 28-story office tower, a nine-story office building with historic origins, Simon Fraser University Downtown Campus, The Vancouver Lookout Observation Deck, Top of Vancouver Revolving Restaurant, and two levels of shops and services. Recognized as the Information Technology Hub of Western Canada, Harbour Centre houses 5,000 office workers, students, and faculty. Located at the junction of Vancouver’s key transportation arteries, it is easily accessible from anywhere in the Lower Mainland, by road, bus, train, floatplane, Seabus, or Helijet. For more information, visit www.harbourcentre.com.

What do you get when you bring together six of Canada's finest chefs, all of whom have competed for Canada at the Bocuse d'Or (the worlds most prestigious culinary competition)?

A pretty darn spectacular evening of food, that's what.

On Wednesday, the Canadian Culinary Federation's Culinary Team Canada "Bocuse d'Or Laureate" hosted a tasting event at JOEY Jasper Avenue in Edmonton. It was only of only two opportunities the team has to practice together before heading to the Dubai World Hospitality Championships in November. But with world class pros like these, that's guaranteed to be more than enough.

Guests at JOEY Jasper sampled dishes by Chefs Michael Noble, Andrew Springett,  Arthur Chen, Scott Jaeger, Morgan Wilson, and Chris Mills.

Watch CTV's coverage of the event here, and check out the Liane Faulder's Edmonton Journal story about the evening here.

Go Team Canada!

Canadian Culinary Federation selects Canadian Bocuse d’Or Laureate team 

Toronto, ON; September 18, 2013 - The Canadian Culinary Federation (CCFCC) officially announced today its team of chefs for the Dubai World Hospitality Championships 2013 . CCFCC Culinary Team “Bocuse D’or Laureate” is comprised of former Canadian Bocuse d’Or competitors who will compete against twelve teams from around the world in Dubai, UAE from November 17-19, 2013.

Managed by Dr. Jane Ruddick, - a Bocuse d’Or team “management laureate”- the members of CCFCC Culinary Team “Bocuse D’or Laureate” Dubai 2013 are:

Michael Noble (Team Captain), NOtaBLE ~ The Restaurant – Bocuse d’Or 1995 & 1997 Chris Mills, JOEY Restaurant Group – Bocuse d’Or 2001 Andrew Springett, SAIT Polytechnic Institute – Bocuse d’Or 2003 Scott Jaeger, The Pear Tree – Bocuse d’Or 2007 Ryan Stone, Centerplate – Bocuse d’Or 2011 Arthur Chen, Edmonton Shaw Conference Centre – World Culinary Olympics Pastry Chef 2000 – present Bernard Casavant Culinary Consultant – Bocuse d’Or 1991 Morgan Wilson (Support Member), Fairmont Empress Hotel Victoria – Bocuse d’Or Candidate 2005 

The Canadian judge at the Dubai competition is Simon Smotkowitz from the Shaw Centre, Edmonton

“The Canadian Culinary Federation is honoured to receive an invitation to Dubai 2013,” says Donald Gyurkovits, National President, Canadian Culinary Federation. “We have assembled a team of chefs with exceptional experience competing on the world stage against the very best. They are among the finest our country has, and we know they will do us proud.”

Canada is taking part in the Championships at the invitation of Sheikh Hamdan Bin Mohammed Bin Rashid Al Maktoum, Crown Prince of Dubai, the Government of Dubai, and the Emirates Culinary Guild. The event is in its inaugural year, but is expected to become the Middle East’s premier culinary competition. The event is sanctioned and judged by the World Association of Chefs Societies .

“It is always an honour to represent Canada in international competition. I am excited to cook against the best chefs in the world in a city as famous as Dubai,” says Michael Noble, Team Captain and Chef at NOtaBLE ~ The Restaurant in Calgary. “All that being said, my biggest thrill is to be part of this Canadian "dream team" of chefs for whom I have great respect, friendship and admiration." During the competition all international teams will be required to present a themed buffet and hot meal for a group of 54, including judges and special guests. Over the next two months the Canadian team’s planning and preparation will include an official team practice in Calgary (Oct 2) and a tasting in Edmonton at JOEY Jasper Ave (October 9).

The Bocuse d'Or is the world’s most prestigious culinary competition and takes place biennially in Lyon, France. CCFCC’s Bocuse d’Or Canada program engages Canadian chefs in this international competition and promotes the art of cuisine and the profession of chef. CCFCC has participated in every Bocuse d’Or competition since it began in 1987, sending Canada’s best talent to Lyon.

About CCFCC The goal of the Canadian Culinary Federation is to unite chefs and cooks from across Canada in a common dedication to professional excellence. Since its inception in 1963, the federation has enjoyed a deep and long-standing tradition as Canada’s true representation of the professional Canadian culinarian. http://www.ccfcc.ca/

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Follow the team online: Facebook @Culinary Team Canada Dubai 2013 https://www.facebook.com/pages/Culinary-Team-Canada-Dubai-2013/232405846915376

Twitter @CCFCCDubai https://twitter.com/ccfccdubai

Culinary leaders to converge on Vancouver for Distinguished Restaurants of North America’s September Conference

Vancouver, B.C.; May 21, 2013 – Distinguished Restaurants of North America (DiRoNA), its Board Chair, Joseph DiSalvo, and its Conference Chair, Chef Pino Posteraro, are officially announcing today that the organization will host its 2013 conference in Vancouver from September 15-18. They are also announcing the list of B.C. restaurants to receive DiRoNA Achievement of Distinction in Dining awards this year.

The DiRoNA 2013 conference will bring together North America’s leading restaurateurs and chefs to explore themes that include trends in West Coast cuisine, sustainability, and the future of fine dining. DiRoNA is a non-profit organization that recognizes excellence and promotes fine dining through its inspection and award process.  Conference delegates will be from among the 600 North American restaurants that have received a DiRoNA award.  

“The selection of Vancouver as host for DiRoNA’s 2013 conference is a testament to our city’s growing prominence on the North American culinary stage,” says Pino Posteraro, DiRoNA Vancouver Conference Chair and Chef/Owner of Cioppino’s Mediterranean Grill & Enoteca. “This is an opportunity to showcase the depth and breadth of talent in our culinary community and to celebrate the local restaurants whose dedication to culinary and service excellence have merited them DiRoNA certification this year.”

B.C. restaurants receiving DiRoNA awards in 2013 are:

·      Araxi ·      Bacchus Restaurant at the Wedgewood Hotel ·      Bearfoot Bistro ·      Bishop's ·      Blue Water Café + Raw Bar ·      Chambar ·      CinCin Ristorante + Bar ·      Hastings House ·      Hawksworth ·      Kirin Restaurant ·      La Quercia ·      Lupo Restaurant and Vinoteca ·      Maenam ·      Miradoro Restaurant at Tinhorn Creek ·      Sooke Harbour House ·      Terrace Restaurant at Mission Hill Winery ·      Thomas Haas Chocolates and Patisserie ·      Tojo's ·      Vij’s ·      West

Award recipients were nominated by DiRoNA’s Vancouver Conference Chair, Pino Posteraro, and were selected on the basis of excellence in ambience, cuisine, and service. Award recipients are certified DiRoNA Restaurants and have earned the right to display the DiRoNA logo on their premises.

"With DiRoNA, we celebrate the art of culinary excellence, and Vancouver is the perfect place to do that,” says Joseph DiSalvo, DiRoNA Board Chair.  "The region has a vibrant culinary scene that is second to none."

As part of the award announcement, DiRoNA is also recognizing JJ’s Restaurant at Vancouver Community College for its commitment to excellence in training the next generation of Vancouver chefs.

DiRoNA’s 2013 conference will take place from Sunday, September 15 – Wednesday, September 18 at the Sheraton Vancouver Wall Centre Hotel. The conference will feature marquee speakers, working group sessions, and a visit to Whistler. The prestigious Mission Hill Winery will supply wine for the conference.

About DiRoNA DiRoNA was founded as a nonprofit organization in 1990 with the goal of raising dining standards and promoting fine dining throughout the US, Canada and Mexico. In 1992, the DiRoNA award was launched to recognize restaurants exemplifying the highest quality standards in all aspects of the dining experience. There are currently 600 restaurants that have been named as DiRoNA award recipients. A comprehensive list of DiRoNA restaurants can be found on DiRoNA’s website at www.dirona.com.

Another great year for dining in Vancouver, and another great Restaurant Awards to recognize the top culinary talent in the city! Hosts Mike Eckford and Fiona Forbes were on hand to announce the winners at VanMag's 24th annual celebration, which saw both fresh faces as well as some familiar ones taking top honours.  Before and after the awards presentation, guests enjoyed tasty beverages and snacked on delicious bites provided by some of Vancouver's top chefs and the culinary team at the host venue, the Sheraton Vancouver Wall Centre.

Always such a fun event - we're already getting excited for the milestone 25th year in 2014!

 Top honours awarded to Hawksworth, Wildebeest, La Quercia 

John Bishop, Alain Rayé recognized for mentorship, lifetime achievement

Vancouver, B.C.; April 23rd, 2013 –More than 700 of B.C.’s top chefs, restaurateurs, sommeliers, and food critics gathered at the Sheraton Vancouver Wall Centre yesterday to recognize the city’s best at the 24th Annual Restaurant Awards. For a second consecutive year, Hawksworth was awarded both Restaurant of the Year and Best Upscale, with acclaimed Chef David Hawksworth taking Chef of the Year honours.   “This year’s results reflect a balance between innovation and consistency across Vancouver’s culinary landscape,” said Vancouver magazine Editor-in-Chief, John Burns.  “The city welcomed several exceptional new rooms, while restaurants with longstanding histories and previous award recipients proved they continue to thrive.” Wildebeest took home the honour of Best New, having impressed the panel of 19 distinguished judges with their nose-to-tail cuisine. The room’s interiors also earned them the award for Best New Design.  The judges selected La Quercia as their favourite in the category of Best Casual, citing Chef Adam Pegg’s pasta and the value of their $45 seven-course menu as contributing factors in their voting. Revolver claimed top prize in the new category of Best Coffee House, with their slow-brewed cups edging out other finalists including 49th Parallel and Thomas Haas.  Haas did receive the honour of Pastry Chef of the Year. Perennial favourites demonstrated their staying power, with gold awards going to Blue Water Cafe + Raw Bar for Best Seafood, Vij’s for Best Indian, and Phnom Penh for Best Vietnamese.  Meanwhile several rooms made their first appearances at the top of their category including Hoi Tong for Best Upscale Chinese, and Tableau Bar Bistro for Best Casual French. This year’s Mentorship Award went to John Bishop of Bishop’s, for his longstanding commitment to mentoring and developing chefs. Alain Rayé took home this year’s Lifetime Achievement honours for his impressive 40-plus years in the culinary industry. The owner and chef at the North Shore’s award winning La Régalade began his foray into cooking just outside of Paris at the age of 14, with his ambitious cuisine garnering critical acclaim throughout his lengthy career. The Green Award was given to Forage in recognition of the sustainable initiatives that extend through every aspect of their operations. Chef Chris Whittaker has led the drive to reduce their energy consumption and waste, implementing high efficiency equipment and extended composting and recycling programs.

Other notable awards include: Tacofino fr Best Food Cart; Cioppino’s Mediterranean Grill & Enoteca for Best Upscale Italian; Dynasty Seafood for Best Dim Sum; Maenam for Best Thai; Cactus Club Cafe for Best Casual Chain; Robert “H” Holl-Allen for Bartender of the Year. Vancouver magazine’s May issue includes a 32-page feature on all the award categories. The issue is on newsstands now and digital subscriptions are available at vanmag.com.

Elettra has been working with JOEY Restaurants to tell the story of how they are recruiting and retaining the industry's best and brightest. The JOEY Employee Investment Trust is a program unlike any other in the hospitality industry. Business in Vancouver spoke with Deni Kennedy, General Manager of JOEY Burrard, to find out why it's such a compelling offer.

Read the full story here.

Chef Chris Mills visited Urban Rush with JOEY Restaurants farmer/supplier Brad Bellmann of Bellmann Specialty Produce. Did you know that, once upon a time, carrots were purple or yellow and not orange?

Watch a clip of it here.

Judges declare this the year of Hawksworth,While first ever Best Pizzeria award goes to Nicli Antica

Vancouver, B.C.; April 24th, 2012 –B.C.’s top chefs, restaurateurs, sommeliers, and food critics gathered yesterday at the Sheraton Vancouver Wall Centre to pay tribute to the winners of the 23rd Annual Vancouver magazine Restaurant Awards. Hawksworth won Gold in six categories, including Restaurant of the Year, while several perennial favourites topped their categories once again.

“Hawksworth’s domination of this year’s awards proves that upscale dining is back,” said Vancouver magazine Editor-in-Chief, Gary Stephen Ross. “But equally evident with this year’s group of winners is Vancouver’s continuing love affair with comforting, casual food.”

After a three-year wait, the highly anticipated return of Chef David Hawksworth earned judges’ nearly unanimous decision for Hawksworth as Restaurant of the Year. The room also took top prize in the Best New Restaurant, Best New Design, and Best Upscale Restaurant categories. The room’s Wine Director, Terry Threlfall, was named Sommelier of the Year, while David Hawksworth was voted Chef of the Year.

A Best Pizzeria category was added this year to reflect the recent craze for Neapolitan-style pies that has swept the city. Nicli Antica Pizzeria took Gold. A second new category, Best Noodle House, was also a nod to Vancouver’s demand for casual food. Chef Hung Taiwanese Beef Noodle was awarded Gold.

Vancouver magazine’s new Mentorship Award recognizes how vital the training of new chefs is to the city’s ever-growing culinary scene. The recipient was Julian Bond of the Pacific Institute of Culinary Arts, who has taught, mentored, and inspired many of the city’s top culinary talents.

This year’s Green Award went to Trafalgars Bistro, a busy Westside restaurant that produces virtually no garbage. As a result of their intensive recycling and composting program, the restaurant sends zero organic waste to the landfill, and 98 per cent of their remaining waste is recycled.

Kirin Restaurant, which is marking its 25th anniversary, was honoured with the Lifetime Achievement Award. The award recognizes the dedication of restaurateurs Kimble Chan and Nelson Yeung, whose impeccably high standards for food, service, and décor have set a benchmark for the industry. Kirin is renowned for world-class Cantonese cuisine, the calibre of which is rarely seen outside greater China.

Other notable awards include: Thierry Busset for Pastry Chef of the Year; Danielle Tatarin for Bartender of the Year; Jade Seafood for Best Upscale Chinese; Re-Up BBQ for Best Food Cart; Vij’s for Best Indian, and Le Crocodile for Best Upscale French.

Vancouver magazine’s May issue includes a 34-page round up of all the award categories. The issue is on newsstands now and digital subscriptions are available at vanmag.com.