GOODS: “C” Restaurant Tabling New Menu Of Robert Clark’s Medal Winning Dishes…
March 3, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | C proprietor Harry Kambolis has launched a new four course tasting menu following Robert Clark’s podium-finish at the Canadian Culinary Championships in Kelowna. The dishes born of the infamous Black Box and Mystery Wine competitions make up the first three courses. (In the first competition, the chefs had to cook with the unknown ingredients within; in the second, they had to build a dish that matched La Stella Fortissimo, 2008). The pièce de résistance is the citrus glazed Fraser Valley quail breast, leg ballotine, French toast, crisp quail egg and consommé. Read more
Martin Juneau Of Montreal Wins Gold At The 2011 Canadian Culinary Championships
February 20, 2011
It’s been a grueling weekend up here in Kelowna at the Canadian Culinary Championships (and boy is my palate tired). Here are your winners: with the Bronze medal, it’s Vancouver’s own Robert Clark of “C” Restaurant; winning the Silver is Jeremy Charles of Raymond’s in St. John’s; and taking home the Gold is Martin Juneau of Montreal’s Newtown. I’ll post over 100 photos later and provide some details as to how it all went down soon, but in the meantime it’s time to board a plane for the ride home. Congratulations to all the chef competitors and a big thank you to the people of Kelowna for hosting us and putting on a wonderful show.
GOODS: Harry Kambolis And Robert Clark Of “C” To Speak At Seafood Summit
January 27, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | C Restaurant proprietor Harry Kambolis and Executive Chef Robert Clark have been called to present at panels during Sea Web’s Seafood Summit, January 31st – February 2nd, at the Westin Bayshore. The Seafood Summit brings together global representatives from the seafood industry and conservation community for in-depth discussions, presentations and networking, with the goal of making the seafood marketplace environmentally, socially and economically sustainable.
Robert Clark will be speaking on a panel called “Gatekeepers to Cuisine Consciousness” – an exploration of chefs’ influence on sustainability (January 31st at 3:30pm.) Harry Kambolis has been invited to share his experience on a panel titled “Consumer Confusion to Confidence” (February 1st at 9:00am), which studies business’s role in creating clear choices to sustainable seafood. Read more
When The Sustainable Seafood Keeners At The Vancouver Aquarium Have Bad Dreams
January 24, 2011
The Dogon People Of Mali clean out Lake Antogo of its fish in just 15 minutes.
Nu, Raincity Grill & “C” Going The Extra Mile During Dine Out
January 8, 2011
Visit the Kambolis Group of restaurants online at WhatIsNu.com, RaincityGrill.com, and CRestaurant.com
News from Scout supporters Nu, Raincity Grill, and C RESTAURANT
Vancouver, BC | The Kambolis Group, never content to just do the “tried and true”, is going the extra mile for this year’s Dine Out. C Restaurant, glowing with new chef de cuisine Lee Humphries comfortable cooking, has forgone the typical three-course menu and replaced it with a five course-tasting menu, still for only $38. (A whimsical “to-go” course, petit fours and chocolates, complete the evening). Nu, reinvigorated by its delicate reimagining of Greek cuisine, does four courses: diners will be welcomed with crisp pita, homous, and olives as they settle in.
Proprietor Harry Kambolis (who’s in chef’s whites a lot these days) has already received strong notices for his deft and breezy handling of the Aegean Sea classics. And while Raincity Grill’s little sisters are going the extra mile, the English Bay-infused bistro is keeping those miles to a minimum: Chef Jennifer Peter’s commitment to the 100 mile diet is as steadfast as ever. “North Arm, Sloping Hills, Rossdown and Hannah Brook Farms are all 25 to 98 miles away from Denman Street,” proprietor Harry Kambolis is pleased to say. “I actually had one of my team Google map each farm.”
“I don’t see Dine Out as downgraded experience,” continues Kambolis, “I see it as an audition. Our patrons are here to see if they’d like to come back during the year, and I’ve imparted that mindset to my kitchen and staff. Guests can expect an experience that’s equal to the rest of the year.” Why did Kambolis decide to add the extra courses and courtesies? “Each new year, Dine Out effectively reinvigorates the hospitality industry, but for me, it’s not a cash grab: it’s a chance to give back. In my experience, our group always shines when it’s giving back.” Read more
Raincity Grill, “C” and NU Ready For Quiet Simplicity On 2011 Eve
December 28, 2010
Visit the Kambolis Group of restaurants online at WhatIsNu.com, RaincityGrill.com, and CRestaurant.com
News from Scout supporters Nu, Raincity Grill, and C RESTAURANT
Vancouver, BC | The Kambolis Restaurant Group wants to welcome 2011 with you. We serve nourishing food, render crisp service and offer festive locations. After years of bands, fireworks and bells and whistles, we’ve decided to embrace quiet simplicity. C, Raincity Grill and Nu will be offering our a la carte menu, at regular prices. Come early or come late for a sophisticated meal built with ingredients that are foraged, farmed and fished close to home. C has the freshest seafood in British Columbia, right on False Creek, and Raincity Grill serves Pacific Northwest cuisine, at a dignified distance from the action at English Bay. And our youngest property, Nu, now features a reimagined menu that puts a clean and delicate spin on Greek cuisine. More after the jump… Read more
Chef Rob Clark Celebrates Win At The 2010 Gold Medal Plates
November 1, 2010
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
News from Scout supporter “C” Restaurant
Vancouver, BC | C Restaurant Executive Chef Robert Clark was crowned the culinary champion at Vancouver’s Gold Medal Plates on Friday night, a competition pairing premier chefs with Canadian Olympic and Paralympic athletes from coast-to-coast.
“We’ve been participating in Gold Medal Plates for years, but taking home gold with the recent Vancouver Olympics still so fresh in our memories, I’m speechless,” says Clark. “Seeing Alexandre Bilodeau on Friday posing for pictures with his admirers and holding the first gold medal won on Canadian snow, makes this all worth it.”
Clark and his new chef de cuisine, Lee Humphries took the podium for a velvety Fraser Canyon rabbit terrine with spot prawns, pickled chanterelles, with a peppery tuile and a tomato consommé, as a cleanser. C sommelier Kim Cyr matched the dish with a striking Viognier from Black Hills Estate winery.
It has been a great autumn for the Kambolis Restaurant Group. Proprietor Harry Kambolis was inducted into the B.C. Restaurant Hall of Fame in September and was duly invited to Premier Gordon Campbell’s Vancouver office to brainstorm about the industry. Kambolis also took the opportunity to introduce the Premier to C Blue Foundation, a new oceans advocacy initiative he has been building.
“I also want to feel like we’re moving forward,” Kambolis says, “And with Rob’s win, and with our new initiatives, I feel like we’re doing just that. It’s true: a rolling stone gathers no moss.” Read more
Rob Clark of C Restaurant Wins Vancouver’s Gold Medal Plates
October 30, 2010
by Andrew Morrison | The Vancouver Gold Medal Plates went down at the Sheraton Wall Center last night. The chefs vying for gold and the opportunity to compete at February’s Canadian Culinary Championships were as follows: Neil Taylor (Cibo Trattoria), Quang Dang (Diva at the Met), Darren Brown (Coast), Nico Schuermans (Chambar), Cam Smith and Dana Ewart (Joy Road), Nicholas Nutting (The Pointe at the Wickaninnish Inn), Roger Sleiman (Quails’ Gate Winery), Stuart Klassen (Delta Grand) and Robert Clark (C Restaurant). The wineries in pairing action were all local: LaStella, Black Hills, Sandhill, Aces, Tantalus, Painted Rock, 8th Generation, Quails’ Gate, Laughing Stock, and Foxtrot.
It was the fastest GMP I’d ever judged. At our table (joined by last year’s winner, Rob Feenie, and sequestered away from the 700+ crowd), we plowed through the 10 dishes in just under two hours. We saw very little in the way of drama, but there was some negligence. One dish arrived stone cold, another was fumbled in delivery, and one of the wine pairings arrived corked (swiftly replaced). Temperature aside, there certainly weren’t any duds in the lot; the level of cooking being absolutely top drawer.
We structured the order with the gentlest flavours and lighter whites starting us off and the bolder reds (both meats and wines) shutting us down. Scoring was done for presentation (20 points), texture (20 points), taste (30 points), wine compatibility (10 points), originality (10 points), and wow factor (10 points), adding up to a possible 100 points. The lowest score that I gave was 62, while my highest was 83. The judges scores for each chef/dish are added up at the end in a private room, and the math determines who wins.
False Creek To Get Floating 12 Seat Dining Room This Summer…
July 7, 2010
Former sommelier Shannon Ronalds’ The School of Fish Foundation has amassed enough sponsorship funds to build a floating “classroom disguised as a first class dining room” for 12 on the water on False Creek. Buoyed by 1700 plastic bottles next to the False Creek Yacht Club and designed by Matt Kirk-Buss of Loki Ocean using only renewable, recycled, reclaimed and/or re-purposed materials, the 12 x 20’ raft will be in place by July 21st. All told, it will serve 720 customers this summer. Robert Clark, the award-winning chef at “C” Restaurant (next door), will be doing the cooking. “Intimate lighting, soft music, designer furnishings, bone china dishes, elegant silverware and crystal glassware will all be included to add to this unique experience.” As far as the prices are concerned… Read more
Skeena “Hawkshaw” Salmon And John Szabo At “C” Restaurant
June 29, 2010
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
News from Scout supporter “C” Restaurant
Vancouver, BC | C Restaurant received its first shipment of Hawkshaw salmon, recently reeled in from British Columbia’s storied Skeena River. Executive Chef Robert Clark has butchered the first batch, preparing it for clients who will be some of the only diners in the Lower Mainland to sample the succulent catch. “I wait all year for Hawkshaw salmon. It is the absolute best,” says Clark.
It is because of Clark’s personal relationship with fisher-people red and Linda Hawkshaw that he was able to secure this hard-to-get, bracingly fresh fish. The Hawkshaw’s “tangle net” technology, combined with live kill techniques, produces the most environmentally friendly and highest quality wild salmon catch in the province.
Hawkshaw salmon will be on the menu at C for the duration of the summer. Method of preparation and accompaniments will change with depending on fresh market produce. Currently, Hawkshaw salmon is being served with herb cous cous, lovage puree and heirloom tomato for $34. Read more
