Elettra Communications has been thrilled to be involved in the Forestry Friendly Communities initiative for nearly a year now. Through videos and features, we tell the stories of hard working forestry and logging folks – everyone from foresters to pulp mill workers; educators to students; truck drivers to scientists; as well as community leaders, business leaders, and local groups like outdoors clubs.

Our main platforms to date have been the FFC website and Facebook page, but this week something very exciting is happening. We're heading to Port McNeill for the first annual Forestry Proud Day event. It's a concept we've been developing over the past six months along with the FFC committee. The idea is to get people together in person, and stand up together and say: “we’re proud to work in forestry!” 

The event includes a flag raising, fun activities, and a BBQ, and we're looking forward to making it an annual event. 

If you're on the North Island, come to Port McNeill on Wednesday to see what it's all about. If not, take a look at this video and the head over to Facebook to tell us why you're forestry proud.

Our intern, Sara, played an integral role in organizing the ever-popular Chefs’ Showcase at this year’s Vancouver Magazine Restaurant Awards. Here she shares her takeaways on making it a success:

On April 13th, we helped Vancouver Magazine celebrate its 27th Annual Restaurant Awards. Hosts Gloria Macarenko and Stephan Quinn from CBC handed out nearly 50 awards ranging from Restaurant of the Year to Best Food Truck. A panel of 18 judges spent the past year preparing for this event, tasting more than 2,000 dishes all over Vancouver and BC, narrowing their list down to 150 restaurants in 48 categories.

Elettra Communications (and its principals) has been the producer behind the event for 14 years. Their work includes everything from organizing the event set up (alongside the Sheraton Wall Centre, the host venue), to getting key influencers within the community to participate.

The Chefs’ Showcase is an opportunity for all nominated restaurants to share their work with their peers and local influencers. During the first couple weeks of my internship at Elettra, I had the responsibility of planning and executing the Chefs’ Showcase. Before my internship at Elettra, I had never planned an event. I had help organized events but I had never executed one from start to finish.  Looking back at the event, there are a couple tips that everyone planning an event, either big or small, needs to know that make your job easier:

1. Details are huge

People say that the details really make an event. Once the big things are booked, the details have to be taken care of. This could be everything from double-checking that the sponsors have everything they need, to making sure the flower arrangements are exactly how the client envisioned them. Having the details thought out before the event ensures you deliver exactly what the client wanted and frees you from worrying about any unexpected hiccups.

Before I called a restaurant to ask them to participate, I found out a little bit about the restaurant. The simple things such as who their Chef and General Manager is and how long they have been open. Just having a quick browse around their website before calling helps to get a feel for the restaurant and how best to approach them.

2. Organization is key

You may have a vision as to what the event should look like, but without having a plan, it makes the vision hard to accomplish.  Being able to put together a plan of what the event will look like will make it easier to connect with different vendors and have contract and contact available to you. Having this information will make the weeks running up to the event is less chaotic, and if there are any issues, the information is right there to access.  

Starting with just an Excel spreadsheet listing the restaurants who were nominated, I had to craft a system to keep participating restaurants and their information organized. If I received an email or a phone call from a nominated restaurant, I would have to input it right away otherwise I knew it would just get lost or forgotten about. Having this information printed out made the registration of the showcase go more smoothly.

3. Be a problem solver

Things will never go exactly as you planned. If something comes up, being flexible will help you think on your feet and solve problems in a creative way.

With 36 different chefs (and restaurants) with over 46 dishes there will always be some issues. Despite requesting otherwise,  of the dishes arrived on site the same time which made matching up the dish with its label challenging. Having critical information printed out before hand allowed me to match the dishes to the information. If something didn’t match up properly, I got creative and figured out ways to match the dish to the restaurant.

A big thank-you to all of the participants in the 2016 Chefs’ Showcase at the Vancouver Magazine Restaurant Awards. You can check out all of the winners here. From having seen their work up close, I highly recommend you pay them a visit. 

Earlier this week, Pacific Centre officially open its new retail expansion. New shops include Ted Baker, Kate Spade, TUMI, Weekend MaxMara, Hugo BOSS, and Vancouver's first AllSaints. More retailers will be opening later this summer and into the fall.

To celebrate the opening, Pacific Centre charged Elettra Communications with planning and executing an outdoor fashion event on Granville Street. Thirty stunning models walked our open-air catwalk and 300 ft red carpet, showing gorgeous looks from Pacific Centre's newest shops.

Here are some pics of Elettra's event set up and the fashion show. Enjoy!

One of the most common pieces of advice I received at the start of my career in public relations was to read - A LOT. Pick up everything and anything and pay attention to tone and voice. Then, continually practice your own writing. With this advice in mind, I picked up Margaret Trudeau’s new book - The Time of Your Life: Choosing a vibrant, joyful future. She will be in Vancouver May 21st to speak at The Kettle Society’sMaking a Difference Luncheon and I thought I would try to better understand her in advance of the event.

Given the intended audience of the book is women over 50, and I am in my early twenties, I was surprised how often I could relate to Trudeau’s words. The following are three of my favourite ideas from the book: 

1) “The cognitive unconscious cannot tell the difference between a physical threat and a threat to the ego.” Ever notice that whether we are hurt physically or mentally we exhibit the same symptoms? We become short of breath, our heart rate elevates, and we become nauseated. Next time your ego is taking a hit, try and keep your rational brain in control by remembering how your brain is deciphering this ‘threat.’

2) “Leave aging gracefully to out grandmothers, it’s time to age proactively.” What we do in our young lives affects how we feel as we age. Exercise and nutrition can be used as a preventative practice for disease and injury. Eating right and exercising regularly when you are young is an investment in your body and will help you dramatically as you age.

3) “The term mental health has become synonymous not with health, but with illness.” There is a great deal of sigma that surrounds the issue of brain health. People fear being labeled as mentally ill and this fear often hinders them from seeking help. The fear and stigma can create a bigger barrier to a satisfying life than the illness itself, in many cases. Trudeau will cover this and more mind opening matters during her keynote speech at Kettle’s Making a Difference Luncheon.

After reading Trudeau’s book, I am excited to listen to her speech on May 21st. Want a little inspiration in your life? Join us at the Four Seasons Hotel in Vancouver for insight into Trudeau’s struggle with overcoming a mental illness. Then after the event, have a copy of her latest book signed to take home and enjoy.

For tickets to Kettle’s Making a Difference Luncheon visit: http://www.thekettle.ca/2015-making-a-difference-luncheon/

Spring Advertising hosted their annual Boink Day today to raise funds for the Greater Vancouver Food Bank, and people were eager to jump into action.

The Spring Advertising team was there showing off their pogo stick skills and encouraging people to join them in boinking for a good cause.

Despite the typical Rain-couver weather, passersby were happy to join in or donate to help the Food Bank.The team provided music, tips, and of course, pogo sticks to anyone interested in hopping on.

For every boink, Spring donates $0.10 to the Greater Vancouver Food Bank and for those skilled enough to boink long enough, Spring offered treats from Happy Planet and Fatburger.

Included in the great turnout from today were visitors from Vancity Buzz and Breakfast Television. Check out what Vancity Buzz had to say about the event or watch our friends from Breakfast Television give boinking a try!

If you missed out on the boinking festivities today, it isn’t too late to help out. Visit the Boink Day website to donate.

We are told from a young age to “dot the i’s and cross the t’s”. The practical application for this expression has never been so clear in my mind until working on my first major event as an Account Coordinator.

On Tuesday, January 13, Vancouver International Airport (YVR) held the grand opening for the new A-B Pier Connector. This event unveiled a new space in the Domestic Terminal, including “new gates, an expedited baggage system, seismic upgrades and a bunch of new places for travellers to eat and shop.” The event also the featured the unveiling of a stunning work of art by First Nations artist Marianne Nicolson.

Here is what I learned while working on this event:

1)    Once the event date is set, create an event plan, including detailed budget, timeline, and event details. The more bases you cover leading up to the event, the more prepared you are to ensure the event is a success on the day.

2)    If there are technical requirements, do a run through. You don’t want to be on the other side of the building only to realize your walkie-talkies don’t work during a big unveil. For the YVR event, I watched the project leads test each tech detail before the big day.

3)    It matters how the room is arranged. When planning your layout, think about where you want most of the crowd to be and place something important there, such as food. Also think of where people should be looking; if there is a speaker, don’t use round tables so people have to uncomfortably crane their necks.

4)    Treat a speech as a highlights reel. Ensure speakers know their allocated time frame and give the key points only.

5)    A smile goes a long way. At the end of the day, everyone would rather work with positive people. Treat every challenge as an opportunity to do your best for the client, treat every guest like they are important, and receive feedback and compliments graciously.

One of the most exciting parts of event planning is that you can see your hard work unfold in front of your eyes. You can watch the crowd react, and witness the client’s expressions. It is rewarding work and I look forward to being a part of more events. 

We are delighted to be working with alumni UBC to publicize Fashioning Cancer, a fundraiser in support of the Canadian Cancer Society Cancer Prevention Centre at UBC. The event, part of Western Living Design Week, will feature the auction of ten exquisite evening gowns that were designed as works of art by Jacqueline Firkins, Assistant Professor, UBC Department of Theatre and Film, to encourage honest and open conversations about cancer.

The gowns were inspired by colourful microscopic images of cancer cells and cellular systems and auction and ticket proceeds from the event will go to the Canadian Cancer Society Cancer Prevention Centre at UBC.

In addition to the auction there will be a live performance by Canada’s queen of punk, singer/songwriter and cancer survivor, Bif Naked.

The Fashioning Cancer fundraiser will take place in the Porsche Centre Vancouver on Tuesday, September 23

For further information and to buy tickets, visit www.alumni.ubc.ca/fashion.

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!

We are delighted to be working with Muscular Dystrophy Canada in the run up to their Empowerment in Action Summit 2014.  This engaging and informative event will take place at the Sheraton Vancouver Airport from the 22nd – 24th August and will feature interactive workshops and panel discussions providing valuable information and inspiration to anyone whose life is directly impacted by a neuromuscular disorder. If you would like more information go to http://muscle.ca/we-can-help/educational-events/empowerment-in-action/

The deadline for registration is 8 August 2014.

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.

Did you hear the sound of Vancouverites cheering in downtown this morning? It's probably because the last of the much-maligned white panels that covered the exterior of the Sears building at Pacific Centre was finally removed and taken away. The final panel (one of 473 that formerly covered the building) weighed in at 10,600 pounds and was removed in a joint operation between Cadillac Fairview, Ledcor, and Pacific Blasting & Demolition.

A full 91% of the materials (a total of 6.8 million kg) recovered from the demolition of the former Sears building are going to be repurposed or recycled. The white panels have found a new home at Langley Airport where they are being used in the construction of a roadway.

The redevelopment of Pacific Centre includes a flagship Nordstrom, 10-15 new retailers at Pacific Centre mall level, and 4 floors of large plate office space at 725 Granville. Expected opening is 2015.

 Vancouver magazine and PINQ have great recommendations on what to do this weekend...visit Long Table Distillery, of course! Click on the image to watch Vancouver magazine's video:

              And read PINQ's take on Vancouver's only small batch distillery here: