A22 - North Shore News - Wednesday, January 2, 2013
TASTE
17 days of fine dining Deana Lancaster Contributing writer
QUICK. Lace up those running shoes and hit the gym, road or treadmill. You’ve got just over two weeks to counteract some of the damage done by holiday feasting before the next eating extravaganza begins: Dine Out Vancouver. Now in its 11th year, Tourism Vancouver’s city-wide celebration of eating out allows diners to sample menus from more than 200 restaurants around the city, all for a prix fixe cost (price points are $18, $28 and $38 per person) and many with suggested BC VQA wine pairings, available at an additional cost. This year, Dine Out runs for 17 days, from Jan. 18 to Feb. 3. Participating restaurants and their menus will be revealed and reservations open on Jan. 7, though advanced reservations open for American Express cardholders tomorrow (Jan. 3). This year once again, the Dine Out festival also features events that spotlight the talented chefs, restaurateurs and food gurus who contribute to Vancouver’s reputation as a world-class culinary destination.
photo Tourism Vancouver
GRANVILLE Island’s finest cuisine is set to be Plated and Paired with B.C. wines at the Public Market as part of Dine Out Vancouver 2012. Some of the festival’s most highly anticipated events include: ■ Plated & Paired at the Public Market — a rare, after-hours opportunity to taste the best of Granville Island paired with BC VQA wines. ■ The Grape Debate — a winefocused debate among industry leaders followed by tastings of more than 20 B.C. wines. ■ Hawksworth @ Holt Renfrew — an intimate evening at Holt Renfrew’s designer boutiques, featuring a champagne cocktail reception, informal modelling of the Spring 2013 collections, and dinner with wine and dessert by Hawksworth Restaurant. ■ Secret Supper Soirée
— a culinary-centred trolley tour including two secret dining locations, delicious food, cocktails, wine and entertainment. ■ Act 1, Eat 1 — a theatrical collaboration that pairs unique performances with communal dining at restaurants throughout the city. Dine Out also offers special hotel room rates and packages, with rooms priced at $78, $108 and $138 (per room, per night), and many are also offering food-focused packages guaranteed to please diners’ palates. Rates and packages are available for stays taking place Jan. 18 through Feb. 3, and can be booked through
dineoutvancouver.com. Throughout the festival, diners can also take part in the Best Bite Awards by voting for their favourite festival experiences and be automatically entered to win the Dine Out for a Year contest. For more information — and to start making your Dine Out plan of attack on Monday — visit dineoutvancouver.com. Happy eating! Deana Lancaster has been writing about food and wine since 1998, and worked in restaurants for more than a decade before that. She is passionate about good food. Follow her on Twitter at twitter.com/deanal, or send her an email, to deanal@telus.net.
Happy New Year from all of us at Chez Michel!
Open for Lunch & Dinner! Tuesday’s thru Saturday’s
HALIBUT DIN
ut dinners Two 1-piece Halibt chips and cu sh fre es lud inc law. homestyle coles
$21
99
North Vancouver
CL-halDI4x4NS
6640 Royal Avenue, West Vancouver
604.913.0994
tell your community about your upcoming events
+HST
s. of 2 beverage and purchase With coupon unts apply. co dis er rth 2/2013 No fu . Expires 01/2 locations below Valid only at
Horseshoe Bay
1373 Marine Dr., West Van 604.926.4913
R TWO E-IN DINNER FO
1660 Pemberton Avenue
604.980.9993
email editor@nsnews.com
Good eating, less stuffing From page 21 Place the quinoa in a bowl and cover it with cold water; let sit for five minutes. Drain in a strainer and rinse until the water runs clear. Bring the three cups of water or broth to a boil in a medium saucepan; add the salt and the quinoa. Bring back to a boil, then reduce the heat to low. Cover and simmer 15 minutes or until quinoa is tender and translucent. Drain any residual water out of the pan; cover pan with a clean dish towel, replace the lid and let sit for 10 minutes. In a large bowl
stir together the lime juice, vinegar, olive oil and cumin; add the cucumber, onion, and tomatoes, then the quinoa, chicken and the cilantro. Toss together; taste and add salt and freshly ground black pepper to taste. Garnish with avocado slices. Makes six servings, about 350 calories per serving. Angela Shellard is a selfprofessed foodie. She has done informal catering for sports and business functions and enjoys entertaining family and friends at home. Contact Angela at ashellard@hotmail.ca.