Held on National Indigenous Peoples Day at the stunning Nk’Mip Cellars in Osoyoos, named 2016 Canadian Winery of the Year, and North America’s first Indigenous owned and operated winery, this multi-course dinner will feature leading Indigenous chefs celebrating their rich culture and heritage.
“We wanted to kick off summer with an event that truly celebrates our contemporary Japanese cuisine in a beautiful setting,” says Jeremy Sawicz, general manager of Minami Restaurant.
A new chapter for both the farm-to-table restaurant and its sister wine bar, the handover is more of a continuum than a reinvention. Yonemori, Sawada and Gunawan have long been colleagues and familiar faces for guests at the South Granville staples, and both new owners will maintain Gunawan’s locavore-forward philosophy of showcasing 100-per-cent organic, sustainable and seasonal fare.
Available from 11:30 a.m. to 2:30 p.m., Ancora’s Father’s Day Brunch features Executive Chef Ricardo Valverde’s award-winning brand of Peruvian-meets-Japanese ‘Nikkei’ fare.
That day from 4 to 6 p.m., guests can toast the opening of Di Beppe’s patio overlooking Carrall Street by enjoying a reception-style outdoor mingler featuring $4 Aperol spritzes and complimentary samples of the restaurant’s new ‘Cicchetti’
Offerings for Picnic Days include delectable sandwiches, delicious sweet treats, a mii cheese platter and refreshing botanically brewed sodas.
Horse racing may be the sport of Kings, but our menu is fit for all Royalty. Earl’s Restaurant have become a staple at the Deighton Cup – and for good reason. They embrace the theatre and decadence that makes the Deighton Cup special. So, what will you be dining on at the event?
Longer days and higher temperatures have brought with them the telltale signs of summer in this city: the stringing of the volleyball nets at English Bay, pre-work dips at Kits Pool and free yoga classes in Dude Chilling Park.
“Paul truly understood what he was doing with all these international ingredients but managed to make them very uniquely Canadian,” declared Top Chef Canada judge Mijune Pak during the finale.
The new menu follows the lead of the restaurant’s Fall Game and Mushroom Menu that was offered for a limited run last November and further underscores Chef Ian McHale and his culinary team’s philosophy of showcasing the wide array of fresh ingredients provided by local forests, farms and fields in five unique dishes.