The countdown to Christmas begins on Sunday, December 23 and Monday, December 24 as Executive Chef Curtis Luk applies his culinary talents to Cibo’s annual ‘Feast of Seven Fishes’family style dinners before hosting a pair of New Year’s Eve Dinner services in Cibo’s intimate dining room on Monday, December 31. That same night, Cibo’s sister establishment UVA Wine & Cocktail Bar will turn the calendar to 2019 by welcoming partygoers to a Speakeasy-styled New Year’s Eve Party that features a four-course tasting menu paired with sparkling wine and signature cocktails. Continue reading “Cibo Holiday Feast of Seven Fishes and NYE Dinner”
Ancora will also help revelers ring in 2019 by hosting a pair of special New Year’s Eve 2018 services on Monday, December 31. The first seating, which begins at 5:30 p.m., offers a six-course tasting menu featuring ceviche Nikkei, soft shell crab taco, caramelized Hokkaido scallop, and Snake River Wagyu flank steak for $99 per person plus tax and gratuity.
The second service, beginning at 7:30 p.m., will offer an elevated six-course tasting menu that includes premium accompaniments such as Northern Divine caviar, lobster tail and white truffles, in addition to party favours and a live DJ and dancing for $149 per person plus tax and gratuity. Wine pairings will be available for both services.
Hawksworth’s Holiday Tasting Menu and Christmas Day Menu. The regular menu is not available at these time. This festive menu will only be available starting November 14th up to and including December 30th, 2018. Continue reading “Hawksworth Christmas Tasting Menu”
Very similar to Ancora’s lunch prix fixe menu, Hawkworth’s had come out with their own.
Lunch Prix Fixe Menu
kale & squash salad gooseberries, candied seeds
ham persillade house pickles
roasted cauliflower burnt eggplant, dukkah
rock cod white bean cassoulet, spinach
sunchoke ice cream
28 per guest
CHRISTMAS EVE BRUNCH & DINNER (MONDAY, DECEMBER 24)
Boulevard Executive Chef Roger Ma and his kitchen team will make culinary wishes come true by preparing gourmet holiday brunch and dinner menus on Monday, December 24 from 11 a.m. to 3 p.m. and 5 to 11 p.m.
The three-course prix-fixe brunch menu will feature highlights such as lobster-infused coconut and butternut squash bisque, BLVD poke bowl, wild mushroom and Comte cheese omelet for $68 per person plus tax and gratuity. Continue reading “Boulevard’s Christmas 2018 Menu”
Ancora Waterfront Dining and Patio will capture the spirit of the Christmas season by hosting weekday Prix-Fixe Lunch Services throughout December before welcoming friends and family to its elegant waterfront dining room for a pair of exclusive New Year’s Eve Dinners on Monday, December 31.
Beginning Monday, December 3 at noon and continuing weekdays until December 28, Ancora Executive Chef Ricardo Valverde will showcase his signature brand of Peruvian-meets-Japanese ‘Nikkei’ cuisine with a three-course, holiday lunch prix-fixe menu that features a choice of appetizers (Nikkei quinoa salad or free-run chicken empanadas), mains (prosciutto-wrapped Atlantic cod or winter vegetable risotto) and dessert for $29 per person. Continue reading “Ancora Launches $29 Prix Fixe Christmas Menu”
Over the last couple of months, mixologists across Canada have been participating in local qualifiers for the National Patrón Perfectionists Cocktail Competition. More than 100 mixologist across Canada competed and it all boiled down to these last 4 finalists.
Rob Redford – The Diamond, Vancouver
Makina Labrecque – Proof Cocktail Bar, Calgary
Tom Scully – F&B Walkerville, Windsor
Anne- Marie Bunday-Larose – The Watch That Ends the Night, Halifax
Each mixologist showcased their creative talents to a panel of judges and members of the audience. The event took place at Parq d6 Lounge.
Makina Labrecque won the Canadian Patrón Perfectionists 2018 and will be representing Canada in International Patrón Perfectionists Cocktail Competition.
Makina’s Cyanocitta winning cocktail
- 1.25 oz Patrón Silver
- 0.5 oz Ransom Dry Vermouth
- 1 oz Szechuan peppercorn and lime oleo saccharum
- 0.25 oz Blue Curaçao
- 6 Albertan spruce tips
- 1 Pinch salt
- Garnish with 2 Albertan spruce tips