GOODS: South Granville’s “West” Set To Welcome Chuck Hughes For Special Event

May 28, 2013.
West Restaurant is located at 2881 Granville in beautiful Vancouver, BC | 604-738 -8938 | westrestaurant.com
West Restaurant is located at 2881 Granville in beautiful Vancouver, BC | 604-738 -8938 | westrestaurant.com

The GOODS from West Restaurant

Vancouver, BC | In collaboration with Barbara-Jo’s Books to Cooks, we are pleased to announce an exciting reception with special guest Chuck Hughes – renowned Canadian Chef, television personality and restaurateur. Guests will have the opportunity to meet Chuck and will receive a signed copy of his latest cookbook, “Chuck’s Day Off”. Executive Chef Quang Dang will create canapés inspired from Chuck’s cookbook, complemented by summer cocktails from Bar Manager David Wolowidnyk and wine selections from Wine Director Owen Knowlton. Details after the jump…

Tickets: $95 (includes canapés, drinks, tax, gratuity + a signed copy of Chuck Hughes new cookbook, “Chuck’s Day Off”).

Chuck Hughes at West
Thursday, June 13th, 6pm – 9pm
West Restaurant + Bar

For tickets, contact Barbara-Jo’s Books to Cooks at 604-688-6755. | www.bookstocooks.com

**Space is Limited**

Details

west

2881 Granville St. | Vancouver | MAP
Voice: 604 738 8938
Web: westrestaurant.com
Email: info@westrestaurant.com

Gallery

  • Entrance
  • Restaurant interior
  • Lounge + Bar
  • original cocktail: pie
  • tian of Dungeness crab and couscous with smoked tomato gazpacho
  • squab and lobster with kabocha squash and rosemary beignets
  • noisettes of veal sweetbreads with mushroom duxelle
  • sablefish in curry butter with sunchoke purée and roasted pearl onions
  • halibut and chanterelles with watercress sauce and lasagna of Dungeness crab
  • galantine of quail, foie gras and jasmine-poached raisins
  • rrine of duck, David Wood goat cheese and pink lady apples with pickled celeriac
  • sherry-poached pears with pear and raisin compote and maple-roasted walnuts
  • fresh raspberries with lemon tuiles, cream cheese ice cream and nobo fruit tea syrup
  • saffron-spiced pumpkin panna cotta with ginger cake and orange saffron syrup

Hours

Restaurant: Nightly from 5.30 – 11.00pm
Bar: Nightly from 5.30 – midnight
Brunch: 11.00am – 2.30pm, Sunday
Lunch: 11.30am – 2.30pm, Monday – Sunday

Our Team

Quang Dang, Executive Chef
Rhonda Viani, Pastry Chef
Owen Knowlton, Wine Director & Restaurant Director
Brian Hopkins, Restaurant Manager
David Wolowidnyk, Bar Manager

About West Restaurant

west2

True to our Region True to the Seasons

Recognized as the “jewel in Vancouver’s culinary crown,” West’s outstanding contemporary regional cuisine and seamless service has garnered much critical acclaim, including four consecutive wins as Restaurant of the Year by the Vancouver Magazine Restaurant Awards, and a prestigious four star rating by Mobil Travel Guide.

Pristine local ingredients are sourced to deliver superbly conceived dishes offering modern interpretations of classics. Exuding energy and action, the kitchen offers two ‘chef’s tables’ that render an up–close culinary theatre experience.

The elegant dining room is highlighted by a magnificent, temperature-controlled wall of wine housing West’s extensive wine collection, an ever-evolving list of acclaimed Old World producers, rare finds and exciting New World vintners. At the gleaming cherrywood bar, martinis and cocktails are composed of fresh herbs, juices and creative infusions.

West is located in Vancouver’s chic South Granville neighborhood (just five minutes from the downtown core).

The Cookbook

WestJacketFrontFinal_72dpiWest: The Cookbook

$50.00

“West’s first cookbook welcomes the reader into its pages just as the award-winning restaurant greets its clientele – with grace and innovation. The reader is invited to feel at ease and relish the excellence while surveying menus showcasing the region’s bounty. With over 100 recipes and full-colour photographs, West: The Cookbook offers tantalizing starters and mains that span the seasons and also features approachable recipes from award-winning pastry chef Rhonda Viani, cocktails from David Wolowidnyk, and wine pairings from Owen Knowlton. 2008 Winner, Most Innovative Cookbook in Canada, World Gourmand Cookbook Awards

Accolades

Best Restaurant, Silver
Vancouver Magazine Restaurant Awards, 2011

Wine List Award, Platinum (Best Overall)
Vancouver Playhouse International Wine Festival, 2011

Sommelier of the Year, Owen Knowlton
Vancouver Playhouse International Wine Festival, 2011

Four Star Award
Mobil Travel Guide, 2011

Four Diamond Award
AAA / CAA, 2011

Best Service, Gold
Restaurant of the Year, Bronze
Best Last Course, Bronze
Best Regional, Honourable Mention
Vancouver Magazine Restaurant Awards, 2010

‘Best of’ Award of Excellence
Wine Spectator, 2010

“A beautifully appointed space, first rate service, and a great bar program round out this award-winning room.”
Vancouver magazine, Eating + Drinking Guide, 2011

“Beautifully presented dishes using local ingredients. The Sea Tasting Menu is a real treat.”
New! Travel UK, 2010

“Unfailingly gracious, flawless service, right down to the smallest detail and service is all about the details.”
Vancouver magazine, 2010

“The most memorable meal on this Vancouver visit was lunch at West.”
Seattle Times, 2010

“Every dish is magical and certainly distinctive to the seasonal offerings of Vancouver. Gremolata’s picks? We love the “West” Seafood Chowder with its innovative lemon cleansing finish and the filet of smoked sablefish “en papillote” with fresh uni shitake mushroom salad and smoked tea broth. Both dishes are truly divine for their ability to provoke discussion at the table. The clear signs of a creative chef executing brilliance.”
Gremolata.com, 2010

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .