The Granville Room | 957 Granville St., Vancouver | 604-633-0056 | www.granvilleroom.ca

The GOODS from The Granville Room

Vancouver, BC | On Monday, February 13th the Granville Room welcomes the 2012 Tales of the Cocktail on Tour with a special Spirited Dinner that is set to explore the relationship between gin & tea in a variety of cocktails and punches, but also combine pacific-northwest cuisine with classic Japanese and Chinese culinary techniques and ingredients. Details and menu after the jump…

Menu

First Course

Chinese green tea smoked tomato soup, lemon crème fraiche

Paired with Barrel-Aged “Harry’s Cocktail”

(Beefeater 24, Sweet vermouth, mint tea, absinthe)

Second Course

Miyagi Fanny Bay oysters, green tea & ginger granite

Paired with house-made fresh-hopped wheat ale

(Beefeater 24, ginger, Saaz & Haullertau hops)

Third Course

Green tea cured albacore tuna, coriander, daikon, fennel slaw and Seville orange emulsion

Paired with “Tableside Gin & Tonic”

(Beefeater 24 and house-made tonic water)

Fourth Course

Juniper crusted roast lamb rack, Japanese green tea scented jasmine rice and dark chocolate jus

Paired with “The Next to Last Word”

(Beefeater 24, Green Chartreuse, chamomile and honey syrup, Bittermen’s Hopped Grapefruit Bitters, lemon juice)

Dessert

Green tea pannacotta, grapefruit sherbet and Bitter almond shortbread biscuit with Beefeater reduction syrup

Dinner is $100 inclusive of tax and gratuity. Reservations booked directly through Trevor Kallies,
tk@donnellygroup.ca.

About The Granville

The Donnelly Group’s flagship cocktail tavern has a well-appointed and casually elegant design. The venue’s expansive back bar is over 9 feet high and constructed of red oak, well-stocked with the makings for the cocktails that inform the room’s drink selection. Antique seltzer bottles, classic novels and assorted oddities sit behind glass while the smooth black bartop is dimly lit by limited edition Art Deco-inspired pendant lamps. This signature 10 year old venue is complemented with exposed-bulb light fixtures that hang above the dining areas, where guests can choose between comfortable booth seating or beautiful antique chairs, restored and brought back to life from their original 1940s finishings. For more information please visit: www.donnellygroup.ca.

The Donnelly Group owns and operates popular pubs: The Bimini, The Calling, The Library Square Public House, Smiley’s, the Lamplighter, the Academic, Cinema Public House, the New Oxford and the Metropole Community Pub; award-winning nightclubs: Republic, Bar None, and the Post Modern; and the Granville Room and Clough Club cocktail lounges. The creative and diverse company known for its attention to products and services has earned the status of an industry leader in Vancouver due to their impressive entertainment calendars, modern designs and strict policies on patron safety. The Donnelly Fund supports many local charitable recipients including the Greater Vancouver Food Bank, BC Children’s Hospital Foundation, the Steve Nash Foundation, the Downtown Eastside Women’s Centre and United We Can. For more information please visit: www.donnellygroup.ca.

———————————————————————-

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.

———————————————————————-

The Granville Room | 957 Granville St., Vancouver | 604-633-0056 | www.granvilleroom.ca

The GOODS from The Granville Room

Vancouver, BC | This April 28th, the Granville Room will host an exclusive three course Innis & Gunn pairing dinner hosted by Brand Ambassador Nicoli Rennie. This sumptuous three-course dinner has been designed by the talented Granville Room Chef Kye Agrios. As Brand Ambassador Nicoli Rennie shares his knowledge and brand insight, guests will nosh on perfectly paired plates with premium Innis & Gunn ales. Details after the jump…

When :: Thursday April 28, 2011, 6:30pm – 9:00pm

Where :: The Granville Room, 957 Granville Street, Vancouver BC

How :: Dinner is $40 dollars and guests can secure their tickets by emailing Trevor Kallies directly at tk@donnellygroup.ca.

About DHM

Donnelly Hospitality Management (DHM) is a creative and diverse management company. DHM owns and operates award-winning nightclubs: Pop Opera, Republic, Bar None, and the Modern; popular pubs: The Bimini, The Calling, The Library Square Public House, Smiley’s Pub, and the Lamplighter; the cocktail lounge The Granville Room, and the Metropole. The company’s attention to detail, impressive entertainment calendars, modern designs, community and charity support, and strict policies on patron safety have earned them a reputation as an industry leader in Vancouver. For more information please visit: www.dhmbars.ca

———————————————————————-

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.

———————————————————————-

The Granville Room | 957 Granville St., Vancouver | 604-633-0056 | www.granvilleroom.ca

News from Scout supporter The Granville Room

Vancouver, BC | As the Olympic torch makes its way across Canada, the Granville Room shows its spirit with the announcement of its Olympic-inspired cocktails, created by resident bar star Trevor Kallies. Available January 1st until the end of the Vancouver 2010 Olympic and Paralympic Winter Games, each cocktail is inspired by a great Canadian Olympic moment and showcases Canadian liquor and ingredients. Trevor created five cocktails in honour of the five Olympic rings, which sell for $9 each.

The Winner Take All, inspired by Cindy Klassen’s 2006 speed skating performance in Turin, blends Crown Royal Special Reserve Whiskey, honey syrup, Gamay Noir float and flamed orange peel. Lord of the Oval is named for Gaetan Boucher’s three medals in long-track speed skating at 1984’s Sarajevo games, and marries Wiser’s deluxe, muddled red grapes, peach bitters, ginger ale and peach juice. The Gold, Silver and Greene, inspired by Nancy Greene’s 1968 double medal performance in Grenoble, melds Victoria gin, Barnston Island basil, simple syrup, grapefruit juice and orange-flower water. The Double Lucky Loonie, named for the men’s and women’s hockey teams (which both took home gold from the 2002 games in Salt Lake City), blends Canadian Club Premium Whiskey, maple syrup, Whistler Black Tusk Ale and Sortilege Canadian Whiskey & Maple Liqueur. The Golden Redemption, named for Jamie Salé and David Pelletier’s near miss of figure skating gold at the 2002 Salt Lake City games, marries Alberta Premium Rye with applesauce, fresh lemon juice and a dash of Fee Brothers’ rhubarb bitters.

An oasis of good taste and casual elegance in the Entertainment District, the Granville Room is Vancouver’s true speakeasy: little talked about and much loved. Busy with metropolitan locals and a chic pre-club and post-theatre crowd, the Granville Room focuses on excellent service, fine, quality craft cocktails and a boutique dining menu. The richly dark interior is accented by large mirrors, cozy seating and a lavish bar. The Granville Room is located 957 Granville Street in Vancouver, BC (604-633-0056) and is open daily from 10 pm-2 am.

About DHM

Donnelly Hospitality Management (DHM) is a creative and diverse management company. DHM owns and operates award-winning nightclubs: Pop Opera, Republic, Bar None, and the Modern; popular pubs: The Bimini, The Calling, The Library Square Public House, Smiley’s Pub, and the Lamplighter; the cocktail lounge The Granville Room, and the Metropole. The company’s attention to detail, impressive entertainment calendars, modern designs, community and charity support, and strict policies on patron safety have earned them a reputation as an industry leader in Vancouver. For more information please visit: www.dhmbars.ca

———————————————————————-

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.

———————————————————————-

Yesterday, local bartenders were asked to craft cocktails incorporating beers from Whistler Brewing Company in a timed competition. Held at The Refinery, the showdown included efforts from fifteen barkeeps in all, which meant my palate was in for something of a rude ride for over three hours (I was judging). Much fun was had, and some of the drinks were very impressive. Here’s what it looked like from my end, a recap of who made what with which ingredient and how it looked through a blender of tasting notes and photos. Thirsty? Giddy-up…

Solomon Seigel | Solomon’s

A classically clothed Solomon Seigel strains his Lavender Haze...

Solomon Seigel came all the way over from Victoria to participate in this competition, and he scored highly in my books with his Lavender Haze, a mix of 1 part Bulleit bourbon, a bar spoon of lavender jelly, and two parts pale ale. He combined everything in a shaker smoked up with burning hops, and then strained and garnished with a fresh sprig of local lavender…

“Lavender Haze”

Trevor Kallies | Granville Room

Trevor Kallies of The Granville Room caramelizes sugar-covered citrus for his cocktail...

Trevor Kallies began his cocktail – “Citrusly Speaking” – by generously dusting sliced citrus with sugar and then taking the blowtorch to them. Into the mix these went with 2oz of Beefeater 24 gin, 3 dashes of The Bitter Truth’s Beefeater 24 bitters, and 1/4oz of simple syrup. The result, finished with Whistler Brewing Company’s Weissbier, was very refreshing.

“Citrusly Speaking”

Brad Johnson | Pivo/Lux

Brad Johnson of Pivo/Lux pins his chances on simplicity...

Brad Johnson prepared a very basic and fast twist on a Black Russian: 1oz Kahlua and 1oz Van Gogh espresso vodka topped up with Whistler Brewing Company’s Black Tusk Ale…

Black Tuskan

Sam Bawden | Crime Lab

Sam Bawden of Crime Lab readies for his turn...

Sam Bawden went the equally simple route, adding 2oz of orange juice to 1oz of Mandarin vodka before topping it up with Whistler Brewing Company’s Weissbier. It was a lot like Trevor Kallies’ drink, “Citrusly Speaking”, only half as complex. Quite refreshing, nevertheless…

“No Name”

Sarah | Diva at the Met

Sarah from Diva was steady and exacting...

Sarah brought her “A” game and steady hands (plus executive sous chef Jeff Van Geest) to her “Mile High”, a mix of 3/4oz Giffard Ginger of the Indies, 3/4oz Chambord, 3/4oz of Lillet, a significant splash of Whistler Brewing Company’s Weissbier, and a dash of Regan’s Orange Bitters No. 6. The result was remarkably smooth and more beery than previous entrants, and her raspberry rim was very different. Top marks.

“Mile High”

Kris Jensen | The Refinery

Kris Jensen layers in some Black Tusk beer to his "Taco Bell"

Kris Jensen impressed with his spicy, nuanced, and easy on the eyes “Taco Bell”. He used 1.5oz of chipotle and ancho chili infused reposado tequila, 1oz of charred American oak syrup, 3/4oz of lime juice, 1 egg white, and roughly 3oz of Black Tusk beer. Chipotle powder and shaved chocolate provided a nose tingling garnish…

“Taco Bell”

Josh Pape | The Diamond

Josh Pape cooly strains his unfortunately named "Two Beers, One Cup" (you either know or you don't)

Josh Pape has his drink, “Two Beers, One Cup”, dialed in metric. It was 20ml of Black Tusk ale and Gastown farmer’s market cherry reduction, 45ml of Goslings, 10ml of Orancio, 10ml of fresh orange juice and 1 dash of egg white shaken extra hard and long and then strained and served avec Weissbier…

“Two Beers, One Cup”

Danielle Tatarin | DB Bistro

Danielle Tatarin of DB Bistro introduces her "Mountain Julep"

Danielle Tatarin made her wonderfully complex “Mountain Julep” using 1.5oz of tart cherry-infused bourbon, 1/4oz hand-blended Moroccan mint syrup, 1/4oz of house made maraschino cherry jus, and 4oz of Honey Lager in crushed ice. One of my favourites…

“Mountain Julep”

Kyle Lane | RTL

Kyle Lane strains out his imaginative Bubble Beer...

Kyle Lane did a crafty little take on bubble tea, straining a mix of 1.5oz of Tanqueray and 2oz of green tea syrup with lemon juice and Fee Brother’s orange bitters into a Collins glass topped with Weissbier and loaded with Black Tusk beer-flavoured pearls. A very inventive, pretty, and involved drink. Each straw suck brought with it a tasty spheroid or two…

“Bubble Beer”

Colin Turner | CinCin

Colin Turner of CinCin whips it good...

Colin Turner was the first to whip out the foam. His drink, “The Hybrid”, saw 20z of Beniamino Moscato Grappa married to 1oz of Dubonnet, 1/2 a fresh muddled orange, .5oz of a housemade syrup of clove and all spice, and nearly 6oz of Weissbier. On top was a generous lather of beer foam…

“The Hybrid”

Cassidy Crowe | Sip Resto Lounge

Cassidy Crowe concentrates...

Cassidy Crowe crafted her light “Geisha” using 1oz of peach puree, 1/2 of fresh lime, 1/2oz of Cointreau, and muddled ginger topped with Whitler Export Lager…

“Geisha”

Jonathan Smolensky | Brix

Jonathan Smolensky of Brix strains his Apres Flip...

Jonathan Smolensky took us back to the turn of the 18th century with his “Apres Flip”, a mix of 4oz of his Whistler Weissbier “secret brew”, 3oz of Havana Club Blanco, 2 dashes of Angostura bitters, 3 tsp of Olorosa sherry, 1 tsp of brown sugar, and 1 egg white. Delicious…

“Apres Flip”

Damon Hanly | Pivo

Damon Hanly of Pivo, just moments before he tossed his shaker at Kyle Lane...

Damon Hanly kept us entertained, at one point nervously throwing out his shaker and glass into the crowd by accident (ably caught by the robotic mega reflexes of RTL’s Kyle Lane, who non-chalantly began to shake it to the bemusement of all assembled). His drink, the “Perfect Storm”, blended 4oz of Whistler Honey Lager with 1oz Mandarin vodka, 3/4 lemon juice, 1/2oz of orange juice, 1/4oz of kafir simple syrup, and 1 barspoon of ginger puree. A very nice, citrusy summer combination, though the wheat sprig garnish went up my nose and stabbed my brain…

“Perfect Storm”

Shaun Layton | George Ultra Lounge

Shaun Layton of George Ultra Lounge puts the finishing touches on his "Apres Fizz"

Shaun Layton likes to be meticulous, and today was no exception. He put together his “Apres Fizz” using a laundry list of ingredients, among them 60ml of Rogue Dead Guy Whiskey, 15ml of lemon juice, 15ml of lime juice, 40ml of housemade Black Tusk Ale syrup, 60ml of cream, 60ml of Whistler Honey Lager, 10ml Amer Picon, 1 dash of orange flower water, 1 dash of Jerry Thomas bitter, and 1 egg white. The result stood tall and superb, an exemplary representation of what a beer cocktail should be…

“Apres Fizz”

Andrea Takasaki | Lux

Andrea Takasaki came last but not least. Her drink, “The Demoralizer”, was a heady mix of clove, orange, caramel, vanilla, orange bitters, Buffalo Trace bourbon, and Weissbier. Her drink + patio = awesome.

And the winner is…

Congratulations to Shaun Layton, bar manager of Yaletown’s George Ultra Lounge. His Apres Fizz cocktail scored highest with all of the judges, myself included (I gave it 92 out of a possible 100). Also very high in my notes and on my scorecard were Danielle Tatarin of DB Bistro, Trevor Kallies of The Granville Room, Jonathan Smolensky of Brix, Josh Pape of The Diamond, Kyle Lane of RTL, and especially Solomon Seigel of Victoria, whose delicious Lavender Haze was the first drink of the night – a disadvantage, methinks.But everyone did very well. Kudos to Lauren Mote and the crew at The Refinery for the hospitality and to Whistler Brewing Company for making beer and celebrating it.

All in all, it was a uncommonly liquid Monday afternoon. I had dinner reservations within minutes of the winner being announced, and had to stagger-skidaddle straight away. Accordingly, I hope everyone is all right…

[imgset:72157621953608455,square,true]

Related Post…

City’s Best Barkeeps Compete With Maker’s Mark At Boneta

————————————————————————-

]]> http://scoutmagazine.ca/2009/08/18/vancouvers-best-bartenders-let-loose-with-beer-and-booze/feed/ 3 http://scoutmagazine.ca/2009/07/20/brooklyn-brewery%e2%80%99s-garrett-oliver-at-the-granville-room/ http://scoutmagazine.ca/2009/07/20/brooklyn-brewery%e2%80%99s-garrett-oliver-at-the-granville-room/#comments Mon, 20 Jul 2009 22:34:21 +0000 Scout Magazine http://scoutmagazine.ca/?p=10083

Brooklyn Brewmaster’s Dinner at the Granville Room

News from Scout supporter The Granville Room

Brooklyn Brewery’s Garrett Oliver will bring his book The Brewmaster’s Table to life at a four course brewmaster’s dinner at the Granville Room. On Friday August 14th, beer lovers will flock to the Granville Room for the best beer event to hit Vancouver this summer. Tickets are $75 each, and include a 4 course dinner prepared by Granville Room Chef Kye Agrios (no modifications – vegetarians beware), paired Brooklyn Beer. Full menu and complete details after the jump…

[imgset:72157619600939394,square,true]

$75.00 including Tax and Gratuity and Brooklyn Beer Pairings

Menu

BBQ Duck Terrine | local asparagus, avocado and wax bean salad and mustard seed vinaigrette.

Szechuan Peppercorn Crusted Tuna | cucumber, tomato, seaweed salsa and blood orange ginger dressing.

Garlic and Thyme Grilled Beef Tenderloin | duck fat confit potato, baby vegetables and green peppercorn sauce.

Mint White Chocolate Iced Parfait | Parisian fizzy fruit

Details

Friday August 14, 2009 from 6:00pm – 9:00pm @ The Granville Room
957 Granville Street, Vancouver BC
Tickets are $75 | Call 604-633-0057 to reserve

———————————————————————-

In addition to providing daily editorial, Scout is dedicated to supporting and promoting cool, interesting, and independent Vancouver 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.

———————————————————————-