Veteran Top Table restaurant staff have been recognised for their contributions to the Vancouver restaurant scene...

News from Scout supporters CinCin, Araxi, West, & Blue Water Café

Vancouver & Whistler, BC | Check out all the details on CinCin’s Truffle Festival, the Mayor’s Arts Award for Blue Water Cafe executive chef Frank Pabst, Neil Henderson’s return to Whistler’s Araxi, the Chefs’ Table luncheon at West and the full calendar of holiday events at each Top Table restaurant (including Araxi’s annual involvement in Cornucopia) after the jump…

TRUFFLE FESTIVAL at CinCin

For the month of November, CinCin’s annual Mushroom and Truffle Festival ‘FESTA DI FUNGHI’ spotlights the season’s earthy harvest, with plates starring local bluefoot and golden chanterelles, shimiji, king oyster, lobster, cauliflower and maitake mushrooms. Simple preparations redolent of the forest conceived and prepared by Chef de Cuisine Todd Howard will be expertly matched with wine pairings by Wine Director Sarah McCauley.

Another highlight of the Festival are the offerings of hand-selected black Burgundian truffles and white Alba truffles. Guests will be encouraged to indulge in a shaving of the prized truffles on dishes such as ‘risotto bianco’ and ‘pizzette di genzano’.

THE MAYOR’S ARTS AWARD FOR FRANK PABST

Earlier this year, Blue Water Cafe + Raw Bar’s executive chef Frank Pabst was honoured with Vancouver magazine’s ‘Chef of the Year’ award, while the restaurant won ‘Restaurant of the Year’ and ‘Best Seafood’. On the heels of this trifecta, chef Pabst will soon be further honoured with the City of Vancouver Mayor’s Arts Award.

The third annual awards will be held on Wednesday, November 24th and will recognize 10 disciplines, including the literary, performing, visual and culinary arts. The recipients’ “talents, efforts and accomplishments in a wide array of disciplines define the city’s dynamic creative sector.”

NEIL HENDERSON RETURNS TO ARAXI

Neil Henderson, who originally joined Araxi in 1992, and who has held positions of increasing responsibility there, has spent the last several years as Projects Director for Top Table Group. That role saw Neil managing our Olympics programming, as well as the publication of our three cookbooks.

We’re delighted to announce that Neil will be returning to Araxi full time, effective immediately, to resume the position of Restaurant Director. Of his move back to Araxi, he says, “Araxi has represented several milestones both in my career and personally. I couldn’t be happier to be back working alongside Chef James Walt and his talented kitchen brigade, as well as our team of dedicated service professionals.”

HOLIDAY REMINDERS

Seasonal Lunch – Along with West, which is open for lunch Monday through Saturday, CinCin (Dec 1st – 23rd) and Blue Water Cafe (Dec 8th – 23rd) will be open for lunch Monday through Friday during the holiday season.

Group Bookings – For both lunch and dinner, our restaurants can accommodate groups of all sizes with privacy assured. With a variety of group menu options from budget to luxe and expert wine consultations, your event will be tailor-made to suit your party’s needs.

Gifts – For anyone on your holiday shopping list, GIFT CERTIFICATES and our three award-winning COOKBOOKS are available to order online and delivered directly to you or the gift recipient.

UPCOMING EVENTS

We are excited to be involved in these upcoming events. Click on the links for further details, or visit our online event calendar.

All November | Festa di Funghi | Annual Mushroom + Truffle Festival | CinCin

Nov. 8th-20th | Dine Italia | CinCin

Nov. 12th | Big Guns Winemakers’ Dinner | Cornucopia, Whistler | Araxi

Nov. 13th | Chef’s Table Luncheon | Cornucopia, Whistler | sold out | West, David Gunawan

Nov. 13th | Bubbles + Oceans Afterparty | Cornucopia, Whistler | Araxi

Nov. 23rd | Edible BC Market Dinner | Granville Island | sold out | Araxi, James Walt

Nov. 24th | Mayor’s Arts Awards Presentation | BWC, Frank Pabst

Dec. 31st | New Year’s Eve Celebrations | details soon to be announced

About Top Table

One of the most highly respected restaurant groups in Canada, Top Table encompasses four of the leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West. Continuing to evolve in the pursuit of excellence, each venue has received significant critical acclaim, both locally and internationally.

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In addition to providing daily editorial, Scout is dedicated to supporting and promoting cool, interesting, and independent British Columbian businesses through the publication of their press releases and event info. To learn how to get your news up on our front page, check out our supporter details page here.

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Araxi Restaurant is located at 4222 Village Square in Whistler, BC | 604-932-4540 | Araxi.com

News from Scout supporter Araxi

Whistler, BC | On Friday, November 12th, Whistler’s premier restaurant, Araxi, will celebrate a compelling collection of wines in an exclusive winemakers’ dinner during Cornucopia: Whistler’s Celebration of Wine and Food.

These five extraordinary wineries—four from the Napa Valley and one from Walla Walla—are all small, family-owned properties engaged in sustainable farming practices. Each of the wineries has achieved critical acclaim and international followings, and through the course of the evening, introductions to each wine will be led by winery principals, including discussion on technique and terroir. This insider’s tour of excellence in winemaking promises to be Cornucopia’s tour de force.

Executive Chef James Walt has created a distinctive five-course menu that highlights the excellence of the Pemberton Valley’s autumn harvest—alongside globally-sourced ingredients—with each plate married to these prized wines…

Ehlers Estate Sauvignon Blanc, St. Helena, Napa Valley, 2009

Ehlers Estate Cabernet Sauvignon “1886″, St. Helena, Napa Valley, 2006
‘Top-Rated’ Gayot

Miner Family Vineyards “Wild Yeast” Chardonnay, Oakville, Napa Valley, 2007
91 Points, Connoisseurs’ Guide

Miner Family Vineyards “The Oracle”, Oakville, Napa Valley, 2006
93 Points, Wine & Spirits Magazine

Pahlmeyer Sonoma Coast Chardonnay, 2007
95 Points, Robert Parker

Pahlmeyer Merlot Napa Valley, 2007
96 Points, Robert Parker

Pepper Bridge Winery Cabernet Sauvignon, Walla Walla Valley, 2007
92 Points, Robert Parker

Pepper Bridge Winery ‘Reserve’, Walla Walla Valley, 2006
93 Points, Robert Parker

Merryvale “Profile”, St. Helena, Napa Valley, 1999
93 Points, Wine Spectator

Merryvale “Antigua” NV (Dessert Wine)
91 Points, San Francisco Chronicle
Gold Medal, Wine Enthusiast

For tickets, visit whistlercornucopia.com. A portion of the proceeds will be donated to the Whistler Health Care Foundation.

Bubbles + Oceans Afterparty
Araxi, Whistler
Saturday, November 13th @ 10:30pm
$155, all inclusive

After Crush! complete your evening at Araxi’s famed BUBBLES + OCEANS afterparty, a chance to let go in the heart of Whistler Village. Join us for an unforgettable night of brilliant seafood and deluxe bubbles from 20 of the world’s top Champagne and sparkling wine houses. Executive Chef James Walt will showcase an impressive selection of finely-crafted canapés and his plateaux de mer, offering the finest freshly shucked oysters, sushi and Tofino Dungeness crab. And yes, the best music in town. This don’t miss party at Whistler’s premier restaurant is one of the festival hottest tickets!

For tickets, visit whistlercornucopia.com.

ABOUT ARAXI

The culinary cornerstone in the heart of Whistler Village, Araxi enjoys a long-held international reputation for excellence in food, wine and hospitality. Executive Chef James Walt celebrates carefully sourced local ingredients from nearby Pemberton Valley farms, where he collaborates frequently with local growers. 4222 Village Square, Whistler, British Columbia, Canada. 604 932 4540, www.araxi.com.

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In addition to providing daily editorial, Scout is dedicated to supporting and promoting cool, interesting, and independent British Columbian businesses through the publication of their press releases and event info. To learn how to get your news up on our front page, check out our supporter details page here.

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Michelle and I went up to Whistler last weekend for a wee bit of gastronomic excess with some journalists visiting from the United States (cool cats all). It was bloody hot out, so we borrowed a pretty sweet convertible for the duration, and cranked old Rolling Stones tracks all the way up, singing “Pleased to meet you, won’t you guess my name, wooo-hooo!” Good times…

After checking in at the Westin (hooray for pools), we headed straight for Araxi, this year’s critic’s choice for Best Whistler at the Vancouver Magazine Restaurant Awards. It and Bearfoot Bistro are my two Whistler reliables, as their respective chefs – Melissa Craig and James Walt – are two of the best in BC. We couldn’t get up in time to enjoy lunch at BB with the American journos, but they regaled us with tales of noon-hour excess. One of them even fell asleep at the table after the lunch had ended! I had the opportunity of being a judge when Melissa won the Canadian Culinary Championships in Toronto a few years back, so I have pretty good idea as to the excellence of what we missed. Sigh…it sounded fantastic, like a fisherman’s “one that got away” tale. There’s always next time…

The 10 of us – happily received in Araxi’s private room by GM Steve Edwards – were led through five courses prepared by James and his crew (including recently minted sous chef Owen Lightly). Several of the best meals I’ve ever had in my life have been enjoyed in that room, and this one was definitely in the running. It began with a tiny, Caprese-esque salad of GME heirloom tomatoes, buffalo mozzarella, basil sorbet, gazpacho vinaigrette and nasturtiums, crescendo-ed with a plate of Pemberton Meadows shortribs that had been cooking for 72 hours, and finished with white chocolate-pistachio nougat glacé dealt by pastry chef Aaron Heath. Wine Director (and charmer) Samantha Rahn made some great and sometimes brave pairing moves – like saddling the beef up to a seven year old Austrian Gruner Veltliner – but…if I can channel Hopper for a sec, it was pure poetry, man…poetry. Here’s the menu…

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ARAXI DINNER

First Course
GBE Heirloom Tomatoes
buffalo mozzarella, basil sorbet, gazpacho vinaigrette and nasturtium
Suavia, Soave Classico, Veneto, Italy 08

Second Course
Sweet Corn + BC Shellfish Soup
Qualicum scallops, Egmont spot prawns and Tofino dungeness crab, basil tops and baby leek oil
Mission Hill ‘Perpetua’ Chardonnay, Okanagan, BC 07

Third Course
Crisp BC Wild Sockeye Salmon
North Arm english peas, summer squash, fava beans and lavender
Fort Ross ‘Fort Ross Vineyard’ Pinot Noir, Sonoma Coast, California 05

Main Course
72 Hour Cooked Pemberton Meadows Beef Shortrib
with citrus pickled North Arm carrots, romanesco and radish, carrot puree and ponzu reduction
Loimer ‘Spiegel’ Gruner Veltliner, Kamptal, Austria 03

Dessert
White Chocolate-Pistachio Nougat Glace
Pemberton blueberries and Okanagan apricot coulis, flourless pistachio cake
Donnafugata ‘Ben Ryé’, Passito di Pantelleria, Sicily, Italy 06

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And that was just the beginning. The whole point of the trip up was to be reunited with our merry traveling friends of Outstanding In The Field. If you’ve never heard of this operation before, it’s a group out of California led by surfer/artist/chef Jim Denevan that take four months to navigate their way across the continent hooking up with local farmers, chefs, artisan producers and winemakers to host mind-boggling, multi-course dinners in jaw-dropping natural settings, everything from tidal beaches and farmer’s fields to vineyards and forest groves. We’ve been attending every year down in Vancouver, but the extra trek up to Whistler/Pemberton is new relatively new for them and us, it being just the second year. We had such a fantastic time in 2009 (we camped on the farm in our VW Westfalia after dinner), that we were stoked to do it again. What made it especially attractive to us was the fact the James Walt – who cooked the OITF dinner last year – would be doing it again. But I’ll get to that in a minute.

After sleeping off the meal at Araxi and waking up to a benny breakfast at Lift Coffee Co. across from the hotel, we browsed the local Farmer’s Market and prepared for lunch at the Four Seasons. It seemed ill-advised to fill up just hours before we were to sit down at Jordan Sturdy’s gorgeous North Arm Farm for OITF, it was a date that was hard to resist. The hotel had only just rebranded its restaurant, which is now a modern steakhouse called Sidecut.

We sat on the patio and started salivating immediately because one of the cooks was barbecuing huge sides of fish and corn not thirty feet away. This was quickly forgotten, however, as chef Scott Thomas Dolbee soon began doling out plate upon fabulous plate of terrestial proteins to show off his new menu and concept. They’re specialising in rubs and sauces, and we sampled each and every one with venison, lamb, chicken and steak after steak. We practically rolled out of there, not a little concerned as to whether or not we could sustain any further belly lashings, but our appetites were revived after a visit to the certified organic Pemberton Distillery, where we sipped Schramm vodka and took a wee tour.

Thus primed, we made the short haul over to North Arm Farm for the main event, and got carried away with the spirit of the day and night. I’ve got to run now to catch a plane (New York here we come), so I’ll let the pictures tell the rest of the story from here (after the menu). Thanks to my new American friends for the grand company, and to all who helped to make our weekend an awesome one…

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OUTSTANDING IN THE FIELD

Reception
Food Lovers (North Arm Farm)
Cowichan Bay Duck country pate
vodka mustard, potato bread crisp, golden beets, goat cheese, candied walnut, bing cherry, sweet cicely double cream, cornmeal tuile
Schramm Vodka with spiced beet juice or sweet cicely soda

First Course
Dungeness Crab
crab wrapped in a thin egg crepe with gazpacho, North Arm flowers and herbs with garlic scapes
Leggiero Chardonnay 2009

Second Course
North Arm Farm Squash Blossom
stuffed with Salt Spring Island Moonstruck cheese, cherry tomato vinaigrette and grape must
Vivace Pinot Grigio 2009

Third Course
Ballotine of Wild Sockeye Salmon
Sturdy’s sweet peas, salmon caviar and peppermint, Root Down organic greens and basil
Lastellina Merlot Rosato 2009

Main Course
Pemberton Meadows Beef Fillet
with crisp beef cheeks and shortrib and North Arm horseradish salsa verde with North Arm beets and globe carrots
Maestoso Merlot 2007

Dessert
Duo of North Arm Berries + Oliver Cherries
Valrhona chocolate mousse cakes, brandied cherries, almond crusted choux buns with marinated berries
Moscato d’Osoyoos 2009

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Veteran Top Table restaurant staff have been recognised for their contributions to the Vancouver restaurant scene...

News from Scout supporters CinCin, Araxi, West, & Blue Water Café

Vancouver & Whistler, BC | Fresh on the heels of an unprecedented 17 awards garnered at the recent Vancouver Magazine Restaurant Awards, Top Table team members will be recognized with two more accolades.

On September 27th, executive chef Frank Pabst of Blue Water Cafe + Raw Bar, and restaurant director Brian Hopkins of West, will be inducted into the British Columbia Restaurant Hall of Fame. These awards signal those “who have demonstrated exceptional professionalism working in the restaurant industry by making their restaurant a special experience.”

The BC Restaurant Hall of Fame was founded six years ago by the BC Restaurant and Food Services Association, and annually honours “the greats” of the province’s culinary community. Jack Evrensel, proprietor of Top Table Group (and 2007 inductee) said, “This is a true distinction and a great honour for Frank and Brian, as well as being a real credit to the other team members in their respective restaurants.”

David W.West’s David Wolowidnyk Wins National Cocktail Competition

We’re also delighted to announce that West’s bar manager, David Wolowidnyk, won the Ketel One-sponsored National Bar Chef Competition in Toronto on July 13th against a field of Canada’s top mixologists. His cocktail, ‘Sichuan Punch’, featured Sichuan Button-infused vodka, cardamom bitters, fresh lemon, Paris-Singapore syrup and house-made ginger beer. The delicious prize-winning cocktail will be available at West starting August 1st, following his return from Tales of the Cocktail in New Orleans.

Summer + Al Fresco Dining

British Columbia’s seasonal bounty—drawn from the ranches, farms and fishboats of top quality suppliers—is amply reflected on our current summer menus. And, there is no better place to partake than by dining al fresco on the patios of Araxi, Blue Water Cafe, and CinCin; and at West, during lunch and brunch Monday to Saturday and dinner seven nights. Click on the restaurant links to view the current menus: Araxi, Blue Water Cafe, CinCin, West.

Anniversaries

This Autumn, three of our restaurants celebrate landmark anniversaries: the 10th year for Blue Water Cafe + Raw Bar and West, and the 20th year for CinCin. Further details—and featured menus—to follow in the coming months.

About Top Table

One of the most highly respected restaurant groups in Canada, Top Table encompasses four of the leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West. Continuing to evolve in the pursuit of excellence, each venue has received significant critical acclaim, both locally and internationally.

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In addition to providing daily editorial, Scout is dedicated to supporting and promoting cool, interesting, and independent British Columbian businesses through the publication of their press releases and event info. To learn how to get your news up on our front page, check out our supporter details page here.

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CinCin, Araxi, West, and Blue Water Cafe take home awards at the 2010 Vancouver Magazine Restaurant Awards

News from Scout supporters CinCin, Araxi, West, & Blue Water Café

Vancouver & Whistler, BC | We are pleased to share with you that Top Table restaurants were recognized an unprecedented 17 times at the 21st annual Vancouver Magazine Restaurant Awards held Tuesday, May 18th at the Sheraton Wall Centre. A panel of 19 judges acknowledged Araxi, Blue Water Cafe, CinCin and West, before a standing-room only audience of British Columbia’s leading restaurateurs, chefs and service professionals.

Top Table proprietor Jack Evrensel said, “I would like to salute the excellence of all the winners, and the brilliance with which they represented our province to the world during this Olympic year. In particular, I would like to recognize our culinary and service teams at Top Table for their remarkable achievements during the last twelve months. To see all of our restaurants win Gold Awards speaks volumes to the dedication and hard work of every team member.”

Araxi

Best Whistler, Gold
Silver Wine List Award, Vancouver Playhouse International Wine Festival

After publishing a multiple-award-winning—and James Beard Award-nominated—cookbook, and hosting thousands of international visitors for the Winter Olympics, Araxi capped off an extraordinary year by winning the Gold Award for Best Whistler restaurant for the 10th time, an unprecedented showing in the 21-year history of these Awards.

Once again, Chef James Walt captured this award for his seasonal farm-to-table menus proved wildly popular with Araxi’s loyal patrons and judges alike, while providing inspiration and leadership for the farmers and ranchers of the Pemberton Valley. Restaurant director Steve Edwards and his team of sommeliers and servers continue to provide the gracious service that has become a benchmark for Whistler.

Blue Water Cafe + Raw Bar

Restaurant of the Year, Gold
Chef of the Year, Frank Pabst
Best Seafood, Gold
Best Regional, Bronze
Best Service, Bronze
Best Formal Japanese, Honourable Mention
Platinum Wine List Award, Vancouver Playhouse International Wine Festival

Blue Water Cafe achieved a remarkable trifecta of Gold Awards this year, winning Restaurant of the Year, Chef of the Year, and Best Seafood. According to Vancouver Magazine: “There’s a reason this landmark room on Hamilton Street always seems to be hopping. Proprietor Jack Evrensel has carefully put together what one judge called ‘a dining experience that appeals to almost everyone, from serious foodies to suburbanites out for a special night.’”

The panel offered further praise for the Chef of the Year: “Executive chef Frank Pabst dazzles, as he has for years, with his ‘stellar menu highlighting locally sourced, sustainable seafood,’ continuing on to cite “his ‘crusade for sustainability,’ ‘determination to explore the culinary potential of species that many chefs overlook,’ and his ‘impeccable technique.’ ‘He may be soft-spoken,’ said one judge, ‘but the humble and lovely Blue Water chef is a force to be reckoned with.’”

CinCin

Best Last Course, Gold
Premier Crew Service Award, David Stanger
Gold Wine List Award, Vancouver Playhouse International Wine Festival

Top Table recently announced the Autumn 2010 opening of the atelier thierry with CinCin’s talented chocolatier-pâtissier, Thierry Busset. So it seems only fitting that the judges presented CinCin with Gold for Best Last Course, saying: “Gold went to Busset, whose ‘skills shine in the simplest of dishes: ethereal coffee macarons, tiramisu like no other, brilliant sorbettos and gelatos.’”

Just five restaurant professionals are selected each year for the Premier Crew Service Award. This year, we’re delighted to announce that CinCin’s David Stanger was the recipient of this highly sought-after award, and as Vancouver Magazine stated: “Charm, attentiveness, and a good sense of humour set these front-of-house stars apart.”

West

Best Service, Gold
Restaurant of the Year, Bronze
Best Last Course, Bronze
Best Regional, Honourable Mention
Platinum Wine List Award, Vancouver Playhouse International Wine Festival

West won its fourth consecutive Gold Award for Best Service, praise indeed for restaurant director Brian Hopkins and his front-of-house brigade. As the judges stated: “Great service is choreographed but not stagey, friendly but not overbearing, efficient but never rushed. It’s sensing when to show up and when to disappear. West won Gold because of what one judge called its ‘unfailingly gracious, flawless service, right down to the smallest detail—and service is all about the details.’ Another judge said it’s a testament to the West team that ‘a room with such refined edges could feel this comfortable.’”

West also took home Bronze in the Best Last Course category, signalling Rhonda Viani’s years of dedication, and showing that the art of the sweet can be a healthy and refreshing denouement to one’s evening.

About Top Table

One of the most highly respected restaurant groups in Canada, Top Table encompasses four of the leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West. Continuing to evolve in the pursuit of excellence, each venue has received significant critical acclaim, both locally and internationally.

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In addition to providing daily editorial, Scout is dedicated to supporting and promoting cool, interesting, and independent British Columbian businesses through the publication of their press releases and event info. To learn how to get your news up on our front page, check out our supporter details page here.

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