Every one of Top Table's restaurants were recognised for their contributions to the Vancouver restaurant scene this year

The GOODS from CinCin, Araxi, West, & Blue Water Café

Vancouver & Whistler, BC | If cherry blossoms herald spring across the province, in British Columbia’s culinary industry, the change of seasons is marked by the Vancouver Magazine Restaurant Awards. Now in their 23rd year, and unique in Canada, the awards were convened on a fitting spring day – Monday, April 23rd – at the Sheraton Wall Centre. A panel of 18 judges acknowledged industry excellence as Araxi, Blue Water Cafe, CinCin, West and Thierry were honoured before an audience of leading restaurateurs, chefs, and service professionals. Details after the jump…

Araxi Restaurant + Bar

• Best Whistler – Gold Award
• Gold Wine List Award – Vancouver Playhouse International Wine Festival
• Premier Crew Service Award – Neil Henderson

For an unprecedented 12th year, Araxi took to the podium to receive the Gold Award for Best Whistler restaurant, a testament to the distinctive regional cuisine of Executive Chef James Walt and the true hospitality of Restaurant Director Neil Henderson. Araxi was also awarded the Gold Award for its deep and value conscious wine list, an acknowledgement of the harmony required for memorable meals.

As Vancouver magazine said, “James Walt’s relationship with local farmers and producers accounts for the fine ingredients on your plate at Araxi; his artistry in the kitchen is what makes them sing.” And, one judge pointed out, “[Wine Director] Samantha Rahn does an excellent job of matching his work with bottles from her well-stocked wine room.”

Neil Henderson’s two decade-long career with Top Table was highlighted, as he joined an elite group of five service personnel awarded with the Premier Crew designation for outstanding service. In his acceptance speech, Henderson said, “This room represents some of the hardest working people in the country, and I am honoured to be recognized amongst them.”

Thierry Chocolaterie Patisserie Cafe

• Pastry Chef of the Year

Chef Thierry Busset, whom Gordon Ramsey has called ‘one of the best pastry chefs in the world,’ was recognized as Pastry Chef of the Year, his first nod as Maître Pâtissier of his eponymous chocolaterie patisserie cafe, Thierry. He previously won the ‘Best Last Course’ category in 2008 and 2010 as Pastry Chef at sister property CinCin.

Open since last August, Thierry has established itself as Vancouver’s top destination for exclusive hand-crafted chocolates, pastries and confections. The popular Alberni street patisserie, which is fully licensed and open early until late, has quickly become a popular rendezvous.

As the editors of Vancouver magazine said: “This sleek bustling café from former West and CinCin Maître Pâtissier Thierry Busset—is an apt manifestation of the man himself.”

Blue Water Cafe + Raw Bar

• Best Seafood Restaurant – Gold Award
• Best Upscale Restaurant – Silver Award
• Platinum Wine List Award – Vancouver Playhouse International Wine Festival

According to Vancouver magazine, Chef Frank Pabst, the 2010 Chef of the Year, “continues to lay it down, demonstrating technical assurance alongside commitment to sustainable seafood. And his Unsung Heroes menu puts him over the top, every year.”

With the Best Seafood Award, Vancouver magazine judges saluted Pabst’s European discipline and technique with New World flourishes, especially as the popularity of its new private dining spaces increase. Wine Director Andrea Vescovi’s elegant and comprehensive wine list was also signaled for its depth and variety, winning the elusive Platinum Award.

CinCin Ristorante + Bar

• Best Upscale Italian – Silver Award
• Gold Wine List Award – Vancouver Playhouse International Wine Festival

CinCin is celebrating its 20th Anniversary, a testament to its enduring quality and sense of warm hospitality. CinCin’s storied wood-fired oven suffuses the dining rooms with warmth, while classically inspired Italian dishes are heightened with modern nuances.

Moving to the forefront of contemporary Italian cooking, CinCin captured the attention of the restaurant awards judges, who said “CinCin earned kudos for its dependably high standards.”

CinCin also won the Gold Wine List Award for its famously broad and international wine list, featuring a unique, value-driven Italian selection.

West Restaurant + Bar

• Platinum Wine List Award – Vancouver Playhouse International Wine Festival

The talented Quang Dang, following senior positions in some of Vancouver’s finest kitchens, recently rejoined West as Executive Chef. Critical and popular praise has quickly followed – and this year, Restaurant + Wine Director Owen Knowlton’s remarkable wine list attracted the Platinum Award, one of only six restaurants in the province to do so.

To learn more about Top Table

The GOODS from CinCin, Araxi, West, Blue Water Café

Vancouver & Whistler, BC | Top Table Group’s restaurant wine lists were once again saluted at the 9th Annual Wine List Awards Luncheon convened earlier this afternoon during the 34th annual Vancouver Playhouse International Wine Festival. In attendance at the Luncheon were Top Table wine directors Samantha Rahn (Araxi), as well as Andrea Vescovi (Blue Water Cafe) and Owen Knowlton (West), each of whom has previously been awarded ‘Sommelier of the Year’, in 2009 and 2011 respectively. Blue Water Cafe and West were two of only six restaurants awarded with the highest Platinum Wine List Award, while Araxi and CinCin Araxi and CinCin were among a distinguished group to win the Gold designation.

A panel of judges reviewed wine list submissions from leading restaurants throughout British Columbia and Alberta, evaluating value, presentation and format, balanced varietal and style selections, and vintage depth. Each restaurant’s in-house wine program—comprising staff knowledge, storage, presentation and glassware—was also adjudicated.

Samantha said, “Owen, Andrea and I work as a team to ensure that our wine lists are always approachable and in harmony with our food menus. The sum of what we learn from each other, our suppliers and our travels is what we are passionate about passing on to our guests.”

Indeed, Top Table wine directors successfully collaborated on the introduction of their inaugural wine label, Director’s Blend, a duo of personally blended wines produced by Laughing Stock Vineyards in British Columbia’s Okanagan Valley.

Top Table’s wine cellars are also perennial recipients of the ‘Best Of’ Award of Excellence from Wine Spectator magazine.

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Top Table's partnership with Laughing Stock Vineyards produces two uniquely blended wines

The GOODS from CinCin, Araxi, West, & Blue Water Café

Vancouver & Whistler, BC | Top Table’s four wine directors—Araxi’s Samantha Rahn, Blue Water Cafe’s Andrea Vescovi, CinCin’s Sarah McCauley, and West’s Owen Knowlton—are excited to debut their inaugural wine label, Director’s Blend, a duo of personally blended wines produced by Laughing Stock Vineyards in British Columbia’s Okanagan Valley.

Augmenting the extensive international wine cellars at each restaurant, the 2009 Director’s Blend Red and 2010 Director’s Blend White are now available exclusively at Top Table restaurants and represent the first vintages of an ongoing project. Learn more after the jump…

After researching, blending and tasting with Laughing Stock’s David and Cynthia Enns for more than a year, the wine directors have created food-friendly cuvées that deliver value far beyond their price points.

Owen Knowlton, Vancouver’s 2011 Sommelier of the Year, says, “We’re extremely proud of these first vintages. Our intention was to build approachable blends to complement the food offered in our restaurants, and we feel we’ve succeeded.”

“There were a number of trial blends and plenty of discussion,” adds Sarah McCauley. Blue Water Cafe’s Andrea Vescovi (2009 Sommelier of the Year) and Araxi’s Samantha Rahn agree, adding, “David’s familiarity with each varietal was a great boost – he was a vital part of our collaboration in what can only be described as a fascinating process.”

Tasting Notes

2010 Director’s Blend White
Comprised of grapes grown on the Naramata Bench and East Bench Osoyoos, the White consists of 50% pinot gris, 20% viognier, 15% pinot blanc, and 15% sauvignon blanc. Fresh and elegant with aromas of intense pink grapefruit, white peach and mineral. Refreshing acidity lends a vibrant structure built for food. Complex, harmonious finish leaves a lasting impression of candied citrus.

2009 Director’s Blend Red
Comprised of grapes grown on the Naramata Bench and East Bench Osoyoos, the Red consists of 40% cabernet sauvignon, 35% merlot, 15% syrah, and 10% cabernet franc. Intense, complex nose of wild berries, vanilla, mocha and plum. Velvety and round tannins balanced with vibrant acidity. Long, lingering finish of cocoa, bright fruit and spice box.

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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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We recently got away up to Pemberton to take in one of chef James Walt’s outdoor Araxi dinners at Jordan Sturdy’s stunning North Arm Farm. The weather was uncharacteristically cool and the sky more  dramatic than previous visits, but the food and drink (all wines from Mission Hill) stole the show.

RECEPTION

Garden Back to Eden Tomato Gazpacho
Yarrow Meadows Duck Liver Parfait with Rosemary
Tofino Dungeness Crab Roll with Cucumber Pearls
Mission Hill Martin’s Lane Riesling, 2010
Schramm Vodka Cocktails (Pemberton Valley)

MENU

North Arm Zucchini Flowers
stuffed with Okanagan goat cheese, heirloom tomatoes
Root Down organic greens with red pepper vinaigrette
Mission Hill Perpetua, 2008

Cherry Wood Hot Smoked Barkley Sound Sockeye Salmon
roasted North Arm beets, english pea and green tomato salsa
arugula flowers with beet caviar
Mission Hill Quatrain, 2007 (magnum format)

Pemberton Meadows Natural Beef
crispy slow cooked beef cheek fritter, pepper and rosemary roasted sirloin
North Arm rainbow chard and baby carrots
Mission Hill Oculus, 2004 (magnum format)

North Arm Strawberry Ice Cream Bar
strawberry ice cream dipped in dark chocolate with chocolate crust
Agassiz hazelnut financier with Okanagan apricots
Mission Hill Late Harvest Riesling, 2005

Altogether it was a stunner of an evening, and as per usual, we’re telling the story by way of photographs with captions as memory serves (short form: it was amazing). Should you want to enjoy one of these outstanding al fresco suppers, there are two more on the horizon taking place in the very same spot. August 27th will see Araxi pair up with Naramata’s Foxtrot Vineyards and Napa’s Trefethen Family Vineyards, and then September 11th will witness chef Walt plate alongside pours from sister wineries Le Vieux Pin of Oliver and LaStella of Osoyoos. Find out how to attend here.

ARAXI SUPPER ON NORTH ARM FARM

MORE FIELD TRIPS

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

The GOODS from Araxi

Whistler, BC | The menu and wines have just been confirmed for the araxi longtable @ north arm farm event on July 30th, the first in a trifecta of outdoor dining experiences taking place this summer at Pemberton’s picturesque North Arm Farm.

Araxi’s wine director, Samantha Rahn is thrilled to be showcasing a range of outstanding wines from Mission Hill Family Estate, which represent the very best of their current portfolio. Ingo Grady, Mission Hill’s Director of Wine Education and one of the province’s foremost wine authorities, will lead guests through the wine pairings that he has personally chosen to accompany Chef James Walt’s menu. Take a look after the jump…

RECEPTION

Garden Back to Eden Tomato Gazpacho
Yarrow Meadows Duck Liver Parfait with Rosemary
Tofino Dungeness Crab Roll with Cucumber Pearls
Mission Hill Martin’s Lane Riesling, 2010
Schramm Vodka Cocktails (Pemberton Valley)

MENU

North Arm Zucchini Flowers
stuffed with Okanagan goat cheese, heirloom tomatoes
Root Down organic greens with red pepper vinaigrette
Mission Hill Perpetua, 2008

Cherry Wood Hot Smoked Barkley Sound Sockeye Salmon
roasted North Arm beets, english pea and green tomato salsa
arugula flowers with beet caviar
Mission Hill Quatrain, 2007 (magnum format)

Pemberton Meadows Natural Beef
crispy slow cooked beef cheek fritter, pepper and rosemary roasted sirloin
North Arm rainbow chard and baby carrots
Mission Hill Oculus, 2004 (magnum format)

North Arm Strawberry Ice Cream Bar
strawberry ice cream dipped in dark chocolate with chocolate crust
Agassiz hazelnut financier with Okanagan apricots
Mission Hill Late Harvest Riesling, 2005

August + September Events

We are also pleased to announce the incredible winery partners for our other two events: August 27th will feature Naramata’s Foxtrot Vineyards and Napa’s Trefethen Family Vineyards, while September 11th will welcome sister wineries Le Vieux Pin of Oliver and LaStella of Osoyoos.

To Purchase

Tickets for each of the three events are $160.00 per person, all inclusive of reception, four-course menu, wine, tax and gratuity.

Return executive transportation from Whistler Village is available for an additional $35.00 per person, including tax.

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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To reserve your place at the table, email: farmdinner@araxi.com.