Kambolis Group of Restaurants Going Raw For Earth Hour

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 | In commemoration of Earth Hour™, Raincity Grill, C Restaurant and nu restaurant + lounge will shut off more than just the lights on Saturday, March 27th. The chefs at all three restaurants will be promoting raw food menus in order to take the event, one of the world’s biggest climate change initiatives, an environmental step further.

The menus created will consume far less energy than normal restaurant fare based on the cooking techniques. C’s Chef de Cuisine Quang Dang defines raw food as, “A diet based on unprocessed and uncooked plant foods, such as fresh fruit and vegetables, sprouts, seeds, nuts, grains, beans and for us seafood. By not heating food above 47 degrees Celsius the enzymes can better assist in digestion and absorption. Most cooking techniques diminish the nutritional value and of food as well as burn energy in the process.” Read more

Games Won’t Overshadow Cupid At Raincity Grill, Nu, And “C”

Vancouver's premier waterfront restaurant properties are putting on high value spreads this Valentine's Day

News from Scout supporters Raincity Grill, nu and “C”

Vancouver, BC | Don’t let Cupid’s visit get overshadowed by The Games this Valentine’s Day. Locals in love look no further. C Restaurant, Raincity Grill and nu restaurant + lounge are the perfect fit for a rendezvous for two. And with no traffic restrictions around each restaurant and free parking at C and nu, reservations for Valentine’s Day and the weekend leading up are sensuality made simple. Get all the details after the jump… Read more

Jennifer Peters Debuts As New Chef Du Cuisine At Raincity Grill

Jennifer Peters takes the helm as executive chef at English Bay's award-winning Raincity Grill

News from Scout supporter Raincity Grill

Vancouver, BC | A new face joins Raincity Grill’s local, sustainable mission. Restaurant owner Harry Kambolis and Executive Chef Robert Clark recently named Jennifer Peters as their new Chef de Cuisine. And as per usual they found a gem no further than 100 Miles away.

Peters began her career at La Belle Auberge as an apprentice under the local great, Bruno Marti. Following La Belle Auberge, Peters set her sights on the UK. She completed stints at Mosimann’s private dining room and Sir Terence Conran’s Almeida before moving back to Canada. Her passion for the industry continued to build as she spent time honing her skills at both Diva at the Met under Executive Chef Chris Mills and The Pear Tree alongside Chef Scott Jaeger. Read more

Raincity Grill, Nu, And “C” To Cater To Locals During Games

The Kambolis group of restaurants will welcome the world, and Vancouverites, during the 2010 Olympic Games

News from Scout supporters “C”, Raincity Grill, and NU

Vancouver, BC | Vancouver will be feeding approximately 50,000 officials, media, volunteers and of course hungry athletes during next month’s Winter Games. That figure doesn’t include the hundreds of thousands of visitors and spectators who will also be searching for supper. Many restaurants are booked for Olympic business already which means that getting to, parking at and finding a table at your favorite local haunt might be tough come February. So where will Vancouverites go for local gastronomy during the games?

Enter the Kambolis group. Harry Kambolis, owner of Raincity Grill, C Restaurant and nu restaurant + lounge, has set aside parts of each dining room so locals can enjoy gold medal gastronomy throughout the month of February. What’s more is that his culinary teams have created menus to match. Please find attached the Games inspired food (and cocktail) menus for each of the restaurants.

Raincity Grill, C and nu will be open for regular hours throughout the games and will also be serving their respective a la carte menus. As an added incentive simply remember that all three restaurants are in areas with no traffic restrictions and both C and nu have free parking.  Perfect for a story on where locals will dine during the games. If you have any questions don’t hesitate to call (778-893-3447) or email. Read more

Raincity Grill To Participate in Local CSA Grain Initiative

Raincity Grill executive chef Robert Clark with Anna Helmer of Helmer's Organic Farm

News from Scout supporter Raincity Grill

Vancouver, B.C. – Raincity Grill announces its participation in the CSA Grain Initiative – The CSA Grain Initiative is Vancouver’s first locally sourced flour distribution system established with the help of Jim Grieshaber-Otto of Cedar Isle Farm in Agassiz. As one of 200 shareholders participating in this local coup, Executive Chef Robert Clark is certain the scope of Raincity Grill’s 100-mile menus will now increase. Read more

BookBlog: How I Learned To Stop Worrying By Eating Cheese

Saltspring Island Cheese Co. founder David Wood and chef Robert Clark

Yesterday, damned early, I found myself in the passenger seat of a car lined up at Horseshoe Bay for the first ferry, worrying that I didn’t have enough cellphone juice to last the journey. Robert Clark, the executive chef of “C”, Raincity Grill, and NU restaurants, was behind the wheel. Asleep in the back seat was “C” chef de cuisine Quang Dang. Next to him was an old friend and co-worker from back-in-the-day, Ben Berwick, now sous chef at Kitsilano’s Hapa Izakaya. It was going to be a good, sunny day on Saltspring. Read more

Raincity Grill Bringing Farm To Table With “Market Mondays”

Raincity Grill defines Pacific Northwest cuisine, showcasing the unique ingredients of our local waters and small-lot farms year round.

News from Scout supporter Raincity Grill

Raincity Grill is forging further on their path of sustainability. Building on the success of their many farm to table initiatives, chef de cuisine Peter Robertson has created a new series of culinary events that promise to be the ultimate in “foodie meets farmer” dining. The series is called Market Mondays and aims to bring local farmers and their products closer to Raincity’s table and Vancouver diners. Read more

West End’s Raincity Grill Ready For HSBC’s Celebration of Light

Restaurant’s waterfront location offers guests night of fine dining and fireworks

New From Scout supporter Raincity Grill

Vancouver, July 13, 2009—Raincity Grill, located in the heart of English Bay, announces an exclusive menu available during HSBC’s Celebration of Light. Beginning July 22, 2009, this limited-edition menu is available a la carte before 8:30 p.m. or prix fixe for the second seating ($65 indoors or $95 patio). Read more

Robert Clark To Roll With Governor General

Stay in cooking school, kids. Why? Because someday the Governor General might want to hang with you…

From the press release:

This April, Robert Clark, Executive Chef for Vancouver’s Raincity Grill, C Restaurant and nu restaurant + lounge will travel to our nation’s capital to represent the culinary arts in British Columbia during the National Arts Centre’s BC Scene. As part of his participation, Clark will be a speaker at the “Art Matters” forum discussing culture in society with Their Excellencies Governor General Michaëlle Jean and Mr. Jean-Daniel Lafond among others. BC Scene will take place from April 21 to May 3 at the National Arts Centre, with musicians, actors, dancers, visual and media artists, writers and master chefs bringing their magic to Ottawa in celebration of our province’s dynamic culture.

Robert Clark is both excited and honoured to have been selected to represent the culinary arts sector not only at BC Scene but also at the prestigious forum “Art Matters”, providing opportunity for artists, administrators, academics and members of the public to discuss how the arts sustain our communities. Participating in this forum alongside Chef Clark will be Their Excellencies Governor General Michaëlle Jean and Mr. Jean-Daniel Lafond, David Diamond (Headlines Theatre Company), Michael Nicoll Yahgulanaas (writer and artist), Craig Holzchuh (General and Artistic Director, Théâtre de la Seizième), and Maiko Bae Yamamoto (Artistic Director, Theatre Replacement). While in Ottawa, Robert Clark will also co-host a cooking demonstration called “What’s Left in the Deep Blue Sea” with long-time friend and National Arts Centre Executive Chef Michael Blackie, in which they will discuss food philosophy, demonstrate cooking techniques, and answer audience questions.

From food to music, via theatre, visual and media arts, dance and literature, B.C. artists are collaborating to present a new kind of artistic experience. In spring 2009, Canada’s National Arts Centre will showcase 600 artists from all disciplines on the stages of Ottawa. BC Scene will celebrate a dynamic culture that is the fusion of traditional and contemporary, East and West and established and emerging artists from all parts of the province. More information on BC Scene and the 90 events it encompasses can be found online at www.bcscene.ca.

Robert Clark is a firm believer that, as a chef, he must be cognisant of the food choices he makes, embracing a responsibility to inspire change within the industry he has devoted his life to. Because of this passion, Clark has been recognized as a leader in culinary arts, with accolades from The Canadian Association of Foodservice Professionals (2008 Newsmaker of the Year), The British Columbia Restaurant Hall of Fame (inducted in 2007), Monterey Bay Aquarium (2006 Canadian Seafood Ambassador), Vancouver Magazine (2006 Chef of the Year), and the BC Salmon Marketing Council (2002 Supporter of Innovation Award). Clark continues to dedicate his energy and curiosity to seeking out local ingredients that are the best in quality and sustainable in supply. For more information about Robert Clark and Raincity Grill, C Restaurant and nu restaurant + lounge please visit www.raincitygrill.com, www.crestaurant.com, and www.whatisnu.com.

Photos: Hamid Attie

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“C” On Scout

Raincity Grill on Scout

Nu on Scout

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Scout Magazine is dedicated to supporting and promoting cool, interesting, and independent Vancouver businesses through the publication of their press releases and event information. To get your sales, promotions, news and events up on our front page, send us an email here and we’ll do our best to share it with our readers.

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Killer Dine Out Deals Extending Into February

Three of the best restaurants in the city are going to be carrying over their Dine Out menus well beyond the February 1st expiry date…

Direct from the press release:

Harry Kambolis’ three restaurants know our local producers and suppliers, but they also know our local diners. In homage to Vancouver’s love affair with Dine Out Vancouver, Raincity Grill, C Restaurant, and nu restaurant + lounge have extended their prix fixe menus until Wednesday, February 11th. So if you weren’t fast enough making your reservations, this extension gives you the opportunity to enjoy one more (or perhaps now all three) of Vancouver’s top restaurants serving sustainably sourced local food, wise to the farm and our ocean. All extended Dine Out Vancouver menus are naturally paired with BC VQA wines (see menus below).

RAINCITY GRILL

DINE OUT VANCOUVER MENU

[imgset:72157610317209773,square,true]

$38

:: Appetizer ::

BUTTERNUT SQUASH VELOUTE

thyme emulsion, thyme oil

Suggested Wine Pairing: Jackson-Triggs, Sauvignon Blanc

-Or-

STUFFED LEG OF FRASER VALLEY CHICKEN

celery root, pearl onion, roasted mushroom, bacon, red wine puree

Suggested Wine Pairing: Sumac Ridge, Merlot

-Or-

WILD SALMON MOSAIC

fried eggplant, field pepper fondue, sherry emulsion, crispy béchamel

Suggested Wine Pairing: Inniskillin, Pinot Noir

:: Entrees ::

GRILLED CONFIT OF ‘SLOPING HILL’ PORK

sweet onion risotto, onion ring, burnt onion praline, brown butter broth

Suggested Wine Pairing: Cedar Creek, Pinot Gris

-Or-

SEARED FILLET OF WILD BC SALMON

maple glazed thyme gnocchi, roasted butternut squash, stout cured onion,

smoked salmon froth

Suggested Wine Pairing: Inniskillin, Chardonnay

-Or-

‘PEMBERTON MEADOWS’ BRAISED BEEF

‘helmers’ potato pave, grilled shallot, ‘north arm farm’ parsley root, marrow jus

Suggested Wine Pairing: Cedar Creek, Cabernet/Merlot

add

butter braised dungeness crab 10 -

seared bayne sound scallops 12 -

sautéed seasonal mushrooms 6 -

:: Dessert ::

AGASSIZ HAZELNUT & CHOCOLATE DELICE

salted butter caramel, smoked milk ice cream

Suggested Wine Pairing: Quails’ Gate, Late Harvest Optima

-Or-

WINE POACHED ANJOU PEAR

prune & ‘okanagan spirit’ poire william ice cream cornet, anise praline,

fireweed honey anglaise

Suggested Wine Pairing: Quails’ Gate, Late Harvest Optima

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C RESTAURANT

DINE OUT VANCOUVER MENU

[imgset:72157610311172583,square,true]

$38

:: Appetizer ::

North Arm Farms Parsnip Veloute

Blackberry honey pearls, crispy brioche

Suggested Wine Pairing: Sumac Ridge Gewurztraminer

-Or-

Hot Smoked Langley Trout

Summerland gala apple & belgian endive salad, Agassiz hazelnut dressing

Suggested Wine Pairing: See Ya Later Riesling

-Or-

Octopus Bacon Wrapped Scallop

pickled multicoloured beet root, truffle foam *add $3.95

Suggested Wine Pairing: Jackson-Triggs Sauvignon Blanc

:: Entrees ::

Pan Seared Johnstone Straight Silverbrite Salmon

White bean and chorizo cassoulet, frothy Spot Prawn bisque

Suggested Wine Pairing: Quails’ Gate Rose

-Or-

Pan Seared AAA Beef Flatiron Steak

Overnight braised brisket, crushed Yukon Gold potatoes, caramelized cauliflower, Agassiz garlic jus

Suggested Wine Pairing: Sumac Ridge Cellar Selection Merlot Cabernet

-Or-

Wild Mushroom Fricasse

linguini noodles, confit of shallots, fresh italian parsley, rosemary emulsion

Suggested Wine Pairing: Inniskillin Pinot Noir

:: Dessert ::

Lemon Tart with Fresh vanilla

Preserved fraser valley blueberry gel

Suggested Wine Pairing: Quails’ Gate Optima

-Or-

Chocolate and Poached Pear Layer Cake

Cinnamon Crumble, Caramel Chantilly

Suggested Wine Pairing: Quails’ Gate Optima

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NU RESTAURANT + LOUNGE

DINE OUT VANCOUVER MENU

[imgset:72157610315394445,square,true]

$28

:: Appetizer ::

Salad of Organic Lettuces, Spiced Poached Pear,

Blue cheese, red wine vinaigrette

Suggested Wine Pairing: Nk’Mip Riesling

-Or-

Roasted Carrot and Ginger Soup

Maple crème fraiche

Ginger candy

Suggested Wine Pairing: Inniskillin Pinot Blanc

-Or-

Wild Salmon Cake, Smoked Paprika Aioli

Herb salad, tomato “sand”

Suggested Wine Pairing: Sumac Ridge Sauvignon Blanc

:: Entrees ::

Braised Lamb Cheek

Roasted garlic pomme puree, Pemberton root vegetable fricassee

Gremolata, rosemary jus

Suggested Wine Pairing: Jackson-Triggs Cabernet Sauvignon

-Or-

Pan Seared Silverbrite Salmon

Grainy mustard potato cake, braised purple kale and red chard

Roasted pepper emulsion

Suggested Wine Pairing: See Ya Later Chardonnay

:: Dessert ::

Summerland Gala Apple Bread Pudding

Nutmeg chantilly cream

Suggested Wine Pairing: Quails Gate Optima

-Or-

Vanilla Crème Brulee

Candied pecans, espresso biscotti

Suggested Wine Pairing: Quails Gate Optima

For more information or to make your reservations please contact: Raincity Grill at 604-685-7337 (www.raincitygrill.com), C Restaurant at 604-681-1164 (www.crestaurant.com) or nu restaurant + lounge at 604-646-4668 (www.whatisnu.com).

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Scout Magazine is dedicated to supporting and promoting cool, interesting, and independent Vancouver businesses through the publication of their press releases and event information. To get your sales, promotions, news and events up on our front page, send us an email here and we’ll do our best to share it with our readers.

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