The GOODS from YEW restaurant + bar

Vancouver, BC | The culinary team at YEW restaurant + bar and Four Seasons Hotel Vancouver are very excited to compete in Gold Medal Plates this Friday evening, November 4. Led by Executive Chef Ned Bell, a previous event competitor, this represents Four Seasons’ first time in the culinary challenge. Truly a battle of Vancouver’s very best, Bell will be competing against ten very accomplished chefs from British Columbia. YEW restaurant + bar and Four Seasons Vancouver are paired up with BC wine phenomenon, Black Hills Estate Winery. Bell and his team, which includes executive sous chef Craig Dryhurst and sommelier Emily Walker, have been working hard to wow guests, judges and Olympians.  “We have upped our game,” says Bell.  “We can’t wait to showcase YEW’s new seafood concept and the talent and innovation on our team with a sophisticated twist on ‘surf and turf.'” Of course the specifics must remain confidential until Friday evening. Good luck team!

The competitive streak continues with Bell’s participation in another local charitable endeavour – the Vancouver Aquarium’s ‘Chowder Chowdown.’  Poster ‘chef ninja’ for the event, along with Food Network host, Anthony Sedlak, Bell is a strong supporter of  Ocean Wise initiatives – especially ones that are this much fun.   The video has to be seen to be believed!

On November 23, the Vancouver Aquarium will be hosting 11 of Vancouver’s top Ocean Wise chefs, each hoping to win the title of Ocean Wise Seafood Chowder Champion 2011.  For more information or to purchase tickets, click here.

Opinions welcome. YEW will be serving up bowls of Bell’s contending chowder in the two weeks leading up to the event. Yet another reason to pull up a spoon!

Finally, Bell continues to strengthen Four Seasons Vancouver’ goal of becoming stewards of sustainability. YEW and Four Seasons Vancouver  are getting close to their goal of being 100% Ocean Wise and became members of the Green Table Network last year.

Part of the Hotel’s “Green Team,” Bell has been asked to speak at an upcoming Metro Vancouver‘Sustainability Breakfast’ event on November 23. Bell will be sharing some of his expertise as it relates to sticking to sustainable practices within the home during the upcoming holiday season.  This is part of an ongoing series in Metro Vancouver’s Sustainable Region Initiative.

About Yew

Dine and unwind at YEW restaurant + bar, with its West Coast urban vibe that feels both cool and inviting – a rare combination. Its dynamic ambience, creative menu and highly experienced and attentive staff, have made YEW a city favourite every day of the year. Named for the rare indigenous Pacific Yew tree, YEW restaurant + bar provides an ideal escape in the heart of the city.

With large windows and skylights, lustrous wood and natural rock, YEW brings together the most beautiful elements of nature in a clean, contemporary style.

Designed to capture the essence of British Columbia’s natural environment, lofty 40-foot ceilings reach to the sky, while wood-panelled walls and a floor-to-ceiling sandstone fireplace emanate warmth and comfort. The very contemporary “raw bar” features stacked alder wood with granite surfaces. YEW’s unique communal table for fourteen is created from a slab of hand hewn western maple from Vancouver Island. Or for a more intimate experience, guests can dine in a glass enclosed Private Dining Room for ten, under a vast sky light located in the center of the room.

YEW restaurant + bar is open for breakfast, lunch, dinner and cocktails and is ideal for both personal and business occasions.

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