This indulgent and interactive meal is designed to feed two adults and is available for $129 with the option to add additional portions of seafood. Simply boil the fresh seafood, then layout across the table for a most impressive presentation, cooking and serving instructions are included from Executive Chef Roger Ma.
Provence Marinaside has added kit numero trois to its popular French Cooking Made Easy Kits. Each kit provides enough ingredients to make two portions. Just in time for Easter and Passover dinners, this third kit features Oven-Roasted Half Chicken Provençal with sautéed vegetables and smoked potato mash.
“Our Hawksworth Group family, like many others, is hurting right now,” said Chef David Hawksworth. “I miss our teams from Hawksworth, Bel Cafe and Nightingale and want to support them and others in our industry who are unable to work due to the current pandemic…”
WATER ST. CAFE One of our favourite institutions has to be Water Street Cafe! We have spent many wonderful evenings relaxing, people watching, sipping BC wines and just having a wonderful time. Right now that isn’t possible but you and I can still support this classic spot by purchasing a gift certificate to use on … Read more
Whether you prefer them steamed, grilled, boiled or sautéed, everyone can agree they love the sumptuous flavour of fresh Atlantic lobster. From March 13th to 29th, you can enjoy this lobster prepared in a number of ways from our Lobster Madness menu! 🦞
The wine-paired tasting menu inspired by the fundraising dinner will be offered in the L’Abattoir dining room on Tuesday, March 31st and Wednesday, April 1.
Terrafina Restaurant at Hester Creek Estate Winery is reopening for the season on March 4, under the new direct management of Hester Creek. The Restaurant will be led by a talented new team — executive chef Adair Scott and Paul Henbury, Restaurant Manager.
Water St. Cafe and The 2nd Floor Gastown is happy to partner with Kettle Valley Winery in our ongoing BC Wine Makers Dinners! Thursday, March 12th
The ticket auction for L’Abattoir’s first No. 1 Gaoler’s Mews dinner in 2020 is set to launch on Monday, February 24th at 9am and remains open until Saturday February 29th at 6pm sharp.
Di Beppe gives the polenta to the people once again when it presents its second-annual ‘Festa della Polenta’ dinner and adds special features that showcase the versatility of the Italian culinary staple to the menu at the beloved Gastown caffè and ristorante this March.