Stavowys Sunday, February 28, 1999 - North Shore News - 29 "Tis the season to be jolly with wine festivals Deana Lancaster and Jahn Moore News Reporters WHETHER you choose your wine by colour or have the talented taste- buds of a true connois- seur, a public wine tast- ing provides some entic- ing, opportunities. It’s not often the average wine-liker can compare wines made from the same grape, grown in the same year, but from different wineries. Or try differ- ent vintages from the same winery, or even just sip from some of the pricier bottles available .. that is, unless RRSPs have been cashed out or there’s a tremendous Valentine’s Day bonus involved. Fortunately, the season of wince festivals is well under way, so if you have a fondness for it, there was, and still is, much afoot to tempt you. Ac the end of last month, oenophiles flocked to Victoria’s Empress Hotel for the fourth annual Pacific Northwest Wine Festival. More than 40 wineries from Oregon, Washington State and all over B.C. spent the week- end. Friday, Jan. 29, they poured their favourites for the crowd that packed itself into the pub- lic tasting in the Crystal Baliroom. From the extrava- gant — like a Pinot Noir trom King Estate Winery with a retail price point of $69.30 — to the rare — few ofFislanders have had the pleasure of tasting the wines of Venturi Schulz Vineyards, a small Cowichan Valley family- run winery — there was plenty to be excited about. Saturday, festival organizers had lined up an array of semi- nars to please the palate. The weekend was topped by a lavish winemaker’s dinner on Saturday night, and a Sunday morning Vintner’s Brunch — at which visitors could nibble their way around Victoria restaurants and sample even more of the featured wines, without ever leaving The Empress. Wines from B.C., Washington and Oregon were also the main attraction at the s Smorgasbord | Dinner: 4:30-9pm Thurs to Sun $11.50 Lunch: 17:30am-2om Fri & Sun Friday $6.95, Sunday $7.95 ; 197 East 3rd N.V. (10% off takeout pickups) The most flavourful ham you'll ever serve ... . just in time for Easter ORDER NOW Bacchanalian Wine Festival, held Feb. 19 at Sinclair Centre In its ninth year, the festival sparkled — serving up a stun- ning sample of the regions* wines alongside some savoury gastronomic treats Vancouver's restaurants. Visitors to the festival, dressed ins their best, strolled through the arches, lingered on the landings, — staircases, and balconies of the Vancouver heritage building —_ tasting, alking and bidding on items in a silent auc- tion. Proceeds from the event went to the Burnaby Association for the Mentally Handicapped. Mark it on your calendar for next year ... And if you missed those events, don’t despair. We're not done yet. On Monday, March 1 and Tuesday March 2, the best Northwest Wine Coalition brings the wines of Washington, Oregon and Idaho to Vancouver for the Pacific Northwest Wine Fair. The Sheraton Wall Centre will play host co 30 of the U.S. wineries, some of them pour- ing for a gala fundraising wine- makers’ dinner on March 1, featuring the creations of five of Vancouver’s top chefs, including John Bishop (Bishop’s), Carol Chow from 14 of (Beachside Cafe) and Scott Kidd (Raincity Grill), Then they'll pop the corks again fora consumer tasting on the evening of Mareh 2 All money raised goes to A Loving Spoonful, a volunteer- driven, non-partisan society that provides: free, nutritious meals to people living with HIV/AIDS. ‘Fickets for the gala dinner are $150; tickets for the con- sumer tasting are $38. Both are available through A’ Loving Spooniul at 682-6325, The PN Wine Fair should tune you up for a visit to the Grand Duchess of local wine festivals, The Vancouver Playhouse International Wine Festival, now fully mature after 21 years, Write in and write off the week of April 12-18th. The Thursday through Saturday evening “swish and swill” Festival Tastings are the social event where watching patrician plonkers swap spits with the hoi polloi porch- climbers is as interesting and as much fun as the wine. Beyond the “gimme a shot of Forts de Latour in a dirty glass, bartender” ambience of the festival floor, the specialty events and seminars this year still show the imaginative flair that has come to characterize the Playhouse Festival; you can go on an “Aussie Walkabout,” to a “Hollywood Rave,” or have a “French Fling” and explore “The Heart and Soul of Chablis” at afternoon events held at various downtown STAINLESS STEEL QUALITY & BEAUTY AT’ AFFORDABLE PRICES ‘No Fuss BUTANE BURNER ‘IDEAL FOR BOATS, PICNICS, BBQs venues. A welcome addition to this year’s lincup is sure to be Monday evening’s “Women and Wine; Les) Dames d’Escoffier.” held at the Vancouver Hotel Roof from 6- Open. April t2th. Favourite new title for an event: “Youbershirazz,” Sat. April 17th 5-7 p.m. Several Champagne semi- nas are also on the calendar as the makers of classic bubbly prepare to cash in on the tidal wave of toasts to the year 2006. Vickets are available through ‘Ticketmaster at 280- 4444, but call 873-3311 tora brochure and schedule of events, or visit the festival Web site at to plan your week in advance. Manyo Sushi Buffet e California Maki * BC. Roll © Tekker Maki * Salmon Maki © Kappa Maki © Futo Maki *@ Salmon ¢ Tuna * Imitation Crab * Red Snapper ‘ Tamago * Sunomono ¢ Goma Az . Gyoza » Special Scallop Cone * Spicy Tuna Cone ¢ Salmon Sashimi * Tana Sashimi © Chicken Teriyaki * Beef Teriyaki per person ¢ Salmon Teriyaki * Chicken Karaage # Tha Karnage * Agedashi Tofu 9 Tonkatsu * Vegetable Tempura ® Oyster Motoyaki # Vakisoba * Miso Soup THE PARK ROYAL HOTEL TUDOR Room - presents A SPECIAL MARCH MENU Come end enjoy the ambience of the Park Royal Hotel and sample ovr superb cuisine with this fantastic four course menu at the special price of $39 for two ooo | YOUR CHOICE OF STARTER TOMATO, FENNEL & FRISEE LETTUCE ‘SALAD - With orange. SPINACH SALAD — ith sun rad cranverties, Sen im cee: nds and rasphenry vinegar GNOCCHI PEIMONTESE vide Lite potta ings i in cream me ae “& PowEeR OUTAGES - ‘ATRODUCTORY__ SPECIAL’. $100__ REG. $110. Gammon Ham The individual and distinctive flavour of this ham is quite unique. Superb quality reflects centuries of tradition and craftsmanship, creating a fine naturally cured ham. Glaze Suggestions: Abply any of these in the last half hour of cooking: 1. Coat with four ounces of honey, four ounces of brown sugar and five fluid ounces of orange juice. 2. Brush with two ounces clear honey and two tablespoons vinegar; dredge with four ounces brown sugar and breadcrumbs to give a crisp finish. . Stud with cloves and sprinkle with four ounces brown sugar, baste with sherry, cider or beer. Otker Specialties Belfast Ham / Fresh Legs of Fraser Valley Lamb The British Butcher 711 Queensbury Ave. 985-2444 ROAST CHICKEN BREAS With ‘honey é roasted farlic redaction VEAL SCALOPPINE - in shilake mushroom crean suuce ROAST PORK’ TENDERLO With quince sauce & mashed yorus LINGUIN Wit fresh mussels and clams in an oregano, lemon ond white wine PAN-FRIED RAINBOW TROUT With fret, herb beurre blanc and shrimp “THE ULTIMATE. BROILED RIBEYE STEAK ~ = With stat pppercansce MARTINI OLIVE” | YOUR CHOICE OF DESSERT -NANILLA ICE CREAM with Grand Marnier - flamed almonds and hot fudge sauce ‘OR “ "HOME-MADE APPLE PIE With whipping cream and caramel-maple sauce Sack Rove Baw mL. PHONE 326-5511 FOR RESERVATIONS. Our regular menu is also available offer valid March 3rd-3ist, 1999 (This special is not valid for morc than six peopte or with any ather promations) GARLIC STUFFED ‘OLIVES & PICKLED GARLIC 5349 Headland Drive Caulfelid Viliage West Vancouver 921-5900