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.
Anya Levykh, aka Food Girl Friday, did a round up of all things' spring eating for Eat Magazine, including the Italian Doughnuts now on the menu at JOEY Restaraunts. Read more here.
Gary Stephen Ross, Editor of Vancouver magazine stopped by CTV Morning Live to talk about the results of the 23rd Annual Vancouver magazine Restaurant Awards.
Check it out here.
Vancouver Sun's Mia Stainsby covers the Vancouver magazine Restaurant Awards.
Hawksworth cleans up at 2012 Vancouver Magazine Restaurant Awards
It’s the year of David Hawksworth as far as the Vancouver Magazine Restaurant Awards is concerned.
Judges for the 2012 Awards gave him and his restaurant Hawksworth, five top awards at the annual awards partyMonday: Restaurant of the Year, Chef of the Year, Best New Restaurant, Best New Design and Best Upscale Restaurant.
The Best Sommelier award went to Terry Threlfall, who works at — where else? Hawksworth.
“Welcome back, fine dining” said one judge, of Hawksworth. “The former wizard of West roared back to top form in a “triptych of rooms so pretty they’re heartbreaking. And the food’s every bit as good as you’d expect,” enthused another.
In tune with the times, Trafalgars Bistro and the sister bakery Sweet Obsessions took a Green Award for its commitment to reducing waste. The businesses generate about one garbage bag of waste a week.
A Lifetime Achievement Award went to Kimble Chan and Nelson Yeung of Kirin Mandarin Restaurant. “Much as Umberto Menghi, Hidekazu Tojo and Vikram Vij moved their respective cuisines from easy ethnic clichés to sophisticated dining that embraces locality and seasonality, the Kirin Group has long shaped the direction of local Chinese cuisine,” judges said.
There were regular award takers like Tojo’s (Best Upscale Japanese) and Vij’s (Best Indian) and there were some newer kids on the block, Chef Hung Taiwanese Beef Noodle (Best Noodle House) and Nicli Antica Pizzeria (Best Pizzeria) — the latter two are new categories.
Re-up BBQ took the Gold for Best Food Cart.
Reflecting Vancouver’s casual nature, the whole notion of “formal” evaporated, says Vancouver Magazine editor Gary Ross.
“Our judges felt Best Upscale Restaurant, based on the price, was a better descriptor than Best Formal with its hint of stuffiness and starched linens.”
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.
Watch what happens when CTV Morning Live BeanBoozles the unsuspecting citizens of Ottawa.
Ever wondered what centipede or baby wipes taste like? Or maybe you're a dare devil who will risk the taste of rotten egg or vomit for the chance of tasting popcorn or sweet peach.
Ricardo of CBC Radio Canada's TouTV took the Jelly Belly Beanboozled challenge...well, to be more exact, he had his special guest take the challenge. Watch what happened to the poor guy here.
JOEY Restaurants Executive Chef, Chris Mills, stopped by Calgary's Breakfast Television to make the Italian Donuts that will be appearing on the JOEY menu as of April 18th.
Who doesn't love donuts? Watch the segment here.
It's finally here...
Boink Day! Citytv's Breakfast Television spent the morning at the Art Gallery with the gang from Spring Advertising.
If you want to do some good for the Food Bank, stop by the Art Gallery today from 7am-7pm and hop on a pogo stick. Spring will donate ten cents for each time you boink.
Thanks to Citytv's Dawn Chubai for her intrepid boinking. I think you'll agree, she has pretty great form!
UPDATE: Here's a video from this morning's broadcast.
Spring Advertising's Boink Day event is coming...
Boink Day is a public pogo challenge that raises funds for the Greater Vancouver Food Bank Society, while also celebrating the first day of spring (can't WAIT for that to arrive!). For every pogo bounce performed by a member of the public, Spring will donate 10 cents to the Food Bank.
Date: Tuesday, March 20, 7am-7pm
Location: Georgia Street side of the Vancouver Art Gallery
Bring your own pogo stick (does't everyone have one?) or use one supplied by Spring.
Twitter: @springad, #boinkday
Facebook: www.facebook.com/springad
Concord National, a leading Canadian packaged good sales and marketing company, has selected Elettra Communications as the public relations agency for its confection business. Elettra will represent Jelly Belly, Guylian Chocolate, and Anthon Berg.
“Our confection brands have solid international reputations, but we were looking for a PR agency to help us build their profiles in Canada,” says Tina Ryan, Senior National Brand Manager, Concord National. “Elettra Communications has the right mix of experience and inventive thinking to help us move Jelly Belly, Guylian, and Anthon Berg forward.”
Elettra was awarded the business based on its previous success helping Concord National launch Tim Tam cookies in Canada. For its confection business, Concord has charged Elettra with raising brand awareness, generating ongoing buzz, and differentiating the brands from competitors.
Concord’s brands are among the world’s most well-known confections. Jelly Belly, the original gourmet jelly bean, is beloved for its wide variety of authentic and true to life flavours. Guylian, the world’s favourite Belgian chocolate, is known for its seashell shapes with handmade praliné centres. Anthon Berg is known for its miniature, dark chocolate bottles filled with fine liqueurs and spirits.
Jennifer HornMedia in Canada January 11, 2012
Apparently, the adage of “less is more” really speaks to the execs at Canadian Direct Insurance.
Therein lies the reason behind the brand jumping on the idea of having the advertising pitch process portrayed in a series of new commercials for its simple, to-the-point tagline of “Say Yes To Savings.”
In three new spots, the ad guys at Noise (a Vancouver-based agency that handled both the media and creative) make fun of themselves and the industry they work in by portraying what turns out to be a disaster pitch. While the two creatives work their hearts out to present a flashy campaign, the insurance exec doesn’t budge, requesting that they “just keep it simple” and to show how the insurance company can help people save money. The ask falls on deaf ears with the ad men churning out ideas of a cyborg and a rollerblading kitten with chiseled abs as its next spokesperson.
The spots are in fact a play on a real-life situation that happened a year ago, when the president of the company jokingly asked a Noise creative and account director what kind of “out-there” idea they were going to pitch next, Trevor Carr, president and CEO, Noise tells MiC.
Read Media in Canada's full story here.
JOEY Restaurants' Executive Chef Chris Mills was recently on Urban Rush making pumpkin spice doughnuts and the new Triple Threat specialty coffee. You can watch the full clip here.
And if you are interested in making them at home. Here is the recipe:
Wet Ingredients 1 cup Pumpkin puree ½ cup Buttermilk 1/3 cup Sugar 2 each Eggs ¼ cup Brown sugar ¼ cup Butter, melted Dry Ingredients 1 ½ cups Flour, all purpose 1 tbs. Baking powder 1 tbs Pumpkin spice (4 cin. 4 clove, 2 all, 2 nut meg) 1 tsp. Salt ½ t Baking soda Method: Combine wet ingredients in a stainless steel bowl Sift dry ingredients. Add wet to the dry ingredients and mixing as little as possible. Until there are no lumps. Refrigerate for up to 12 hours. To fry – use a home deep fryer or prepare a stove top pot of oil heated to 350F using a deep-fry or candy thermometer to measure the temperature. Gently drop marble size pieces of the dough into the fryer being careful not to splash hot oil. The doughnuts take about 2½ minutes. You can turn them using a slotted spoon or chopsticks. Once cooked transfer them to a paper towel lined plate or tray to drain. Verify that the center of dough is cooked through and adjust timing accordingly. Once the doughnuts have a chance to cool – toss them in the cinnamon sugar to coat and serve with a coffee cup of the dulce de leche, Enjoy! Cinnamon Sugar 1 cup Sugar 1 tbs. Cinnamon, ground Combine the ingredients and reserve for the doughnuts. Coffee Dulce de Leche 1½ cups Cream ¾ cup Brown sugar ¼ cup Butter ¼ t Vanilla Extract 4 g Instant coffee, mixed with just enough water to dissolve Method: Reduce cream, brown sugar and butter in a heavy bottomed saucepan by 1/3rd. Allow the sauce to cool then add the vanilla and instant coffee Reserve until the doughnuts are done.