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X-WR-CALDESC:Events for Vancouver Foodie Pulse
BEGIN:VEVENT
DTSTART;TZID=America/Vancouver:20180305T080000
DTEND;TZID=America/Vancouver:20180311T233000
DTSTAMP:20260925T071002
CREATED:20180224T164701Z
LAST-MODIFIED:20180224T164748Z
UID:46808-1520236800-1520811000@dev.foodiepulse.com
SUMMARY:Gotham Steakhouse & Bar celebrates National Absinthe Day
DESCRIPTION:There are few spirits more legendary and storied than absinthe. Gotham Steakhouse & Bar has long had one of Vancouver’s best selections of this high proof elixir. To mark National Absinthe Day on March 5th\, Gotham is featuring several unique absinthe varieties to be sipped and enjoyed\, alongside delicious\, hand-crafted absinthe cocktails. \n Absinthe is made using the flowers and leaves of the wormwood tree which impart a distinct anise flavor to the spirit. First distilled in Switzerland\, it became more commonly associated with Eastern Europe\, and is now made in countries across the globe. Gotham offers both classic European and craft distilled North American varieties. \n \n For nearly 150 years\, the classic way to enjoy absinthe involves a carefully balanced sweetening and diluting\, allowing the full flavor and aroma to open for the palate. Gotham’s stunning absinthe fountain\, a vision in itself\, is centered by a glass canister of ice and 4 slender silver spigots held high by a lithe winged figure. The absinthe is poured in a glass and a slotted silver spoon holding a cube of sugar is balanced atop the glass. The glass is placed below a spigot\, and the sugar is lit on fire.  The melting ice from the canister slowly drips over the sugar and into the glass\, adding sweetness\, and allowing perfect dilution. For absinthe purists\, this ritual is part of the overall enjoyment\, and it’s a great way to try absinthe with a group of friends as they gather around the bar and watch the pageant of fire and ice. \n Because of its reputation as a hallucinogenic\, absinthe was banned by many countries.  However\, since its prohibition was lifted\, absinthe has become a favorite ingredient for mixologists; its unique black licorice flavor adds complexity and a truly unique aroma. In honor of this legendary and mysterious spirit\, Gotham’s bar team has curated a very special selection of pure absinthe spirits and iconic cocktails including the Corpse reviver #2 and Sazerac. \n The National Absinthe Day feature sheet will be offered from March 5th-11th – it’s the perfect opportunity to visit Gotham Steakhouse & Bar to learn the ritual and lore of absinthe. \n Visit www.gothamsteakhouse.com to learn more about Vancouver’s most awarded steakhouse. \n \n
URL:https://dev.foodiepulse.com/event/gotham-steakhouse-bar-celebrates-national-absinthe-day/
LOCATION:Gotham Steakhouse\, 615 Seymour St\, Vancouver\, BC\, V6B 3K3\, Canada
GEO:49.2828825;-123.1159646
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CATEGORIES:Cocktail,Cocktails,Restaurant Event
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BEGIN:VEVENT
DTSTART;TZID=America/Vancouver:20180308T080000
DTEND;TZID=America/Vancouver:20180401T233000
DTSTAMP:20260925T071002
CREATED:20180308T181558Z
LAST-MODIFIED:20180308T181558Z
UID:46993-1520496000-1522625400@dev.foodiepulse.com
SUMMARY:Vancouver Foodster Curry Challenge (March 8 - April 1)
DESCRIPTION:Welcome to the Vancouver Foodster Curry Challenge. Restaurants from all over the city were invited to enter their curry creations into this challenge\, most have created a special curry creation just for this challenge. Each restaurant will be featuring their curry on their menu from March 8 – April 1\, 2018 \n \nHow Does this all Work? For the public challenge\, you are invited to go out and order any or all of the curry creations in this challenge\, then you decide who you think has the best curry creation for the People’s Choice award winners.  \nShare your experiences: Tweet (and don’t forget to tweet or instagram your photos) throughout the challenge\, our twitter and instagram address is @vanfoodster and the hashtag is #CurryChallengeYVR please include this hashtag in all your tweets\, instagram stories and instagram posts during the challenge. \nVoting criteria –  some things to help you judge your favourite curry creations – keep these things in mind: originality\, creativity\, uniqueness\, traditional\, non-traditional\, price\, value and most importantly taste. \nGet some friends together and make a day or night of it\, visit 2 places or more to share and taste the different curry creations or go solo or with a friend– just remember to VOTE for your favourites \nHere are the Curry dishes in this challenge\, listed in no particular order other than when they were received by us. \nViet House Restaurant \n \nTropical Duck Curry \n\nTropical Duck Curry \nPrice: $15 \nCreated by: Chef John Nguyen \nDescription: Sous-vide duck leg cooked in red curry served with rice. \nOffered: all day\, every day. \nViet House Restaurant \n3420 Cambie Street\, Vancouver \nTel: 778-379-9388 \nWeb: http://www.viethouserestaurant.com \nInstagram: @viet_house_restaurant \n  \nKerala Kitchen \n \nChettinad Chicken Curry \n\nChettinad Chicken Curry \nPrice: $12.99 \nCreated by: Sujith Raj \nDescription: is one one the popular dishes is Southern India. It’s made with spicy masala and coconut\, roasted and grind together to make a paste and we add to the chicken. \nOffered: all the time \nKerala Kitchen \n9386 120 St #103\, Surrey \nTel: (604) 288-7845 \nWeb: https://www.facebook.com/keralakitchensurrey/ \nInstagram: @kitchenkerala \n  \nDavie Dosa Company \n \nLamb Pepperica \n\nLamb Pepperica   \nPrice: $15 \nCreated by: Chef Leveil Arockiasamy \nDescription: Braised Lamb in a pepper curried sauce served with Basmati rice\, mango pickle and Papad. \nOffered: All the time \nDavie Dosa Company \n1235 Davie Street\, Vancouver \nTel: (604) 669-5899 \nWeb: http://daviedosacompany.com/ \nTwitter @daviedosa \nInstagram @daviedosacompany \n  \nSpicy 6 Fine Indian Cuisine \n \nExotic Saffron Chicken \n\nExotic Saffron Chicken \nPrice: $25.00 \nCreated by: Chef Chanchal \nDescription: Indian Exotic Saffron chicken curry served with Jasmine Rice and House made Naan. \nOffered: Dinner only \nSpicy 6 Fine Indian Cuisine \n1116 Robson St\, Vancouver \nTel: 604-336-7999 \nWeb: http://www.spicy6.com/zgrid/themes/11934/intro/index.jsp \nTwitter @Spicy6onrobson \nInstagram @spicy6eats \n  \nShowcase Restaurant \n \nMoroccan Lamb Shank \n\nMoroccan Lamb Shank \nPrice: $31 \nCreated by: Chef Marc Friesen \nDescription: Braised 14oz Lamb Shank\, Braised in Curry Tomato Sauce\, Mint Yogurt Drizzle\, Roasted Cauliflower and Grape Tomato\, Pickled Cabbage\, Fried Garbanzo Beans and Cilantro. \nOffered: Lunch and Dinner daily \nShowcase Restaurant \n1122 W Hastings St\, Vancouver \nTel: (604) 639-4040 \nWeb: http://www.showcaserestaurant.com/ \nTwitter: @Showcase_Van \nInstagram @showcaserestaurant \n  \nBan Chok Dee \n \nSpringtime Scallops in Thai Curry Sauce \n\nSpringtime Scallops in Thai Curry Sauce \nPrice: $17 \nCreated by: Chef Parinya \nDescription: A display of colorful Spring life in our beautiful Vancouver … we found the way to offer our curry dish with our seared Jumbo Scallops infused with pans leaves. Comes with the amusing bites with Thai rice crackers stuffed with smoked spiced bale infused pork belly\, pickled jicama\, caramelized Cherry tomatoes. Served in Thai curry sauce\, purple and orange sweet potatoes purée\, basil drops\, dehydrated fruits coconut rice and garnished with edible spring flowers and dill. \nOffered: All the time \nBan Chok Dee \n20563 Douglas Crescent\, Langley \nTel: 778-278-3088 \nTwitter: @BanChokDeeThai \nInstagram: @banchokdeethai \nAnd \nBan Chok Dee \n20395 Lougheed Hwy\, Maple Ridge \nWeb: http://www.banchokdee.com \nTwitter: @BanChokDeeThai \nInstagram: @banchokdeemr \n  \nMeinhardt \n \nTandoori Salmon in Lobster Curry \n\nTandoori Salmon in Lobster Curry \nPrice: $2.59 per 100 grams served on hot bar \nCreated by: Chef Mohinder Toga \nDescription: Wild Salmon Marinade in Tandoori Spice\, Grilled and gently simmered in a lobster curry with a note of coconut served on top of basmati rice \nOffered: on the hot bar everyday after 11am. \nMeinhardt \nSouth Granville Location \n3002 Granville Street\, Vancouver \nTel: (604) 732 4405 \nand \nMeinhardt \nDowntown Pacific Centre Location \n609 Granville Street\, Vancouver \nTel: (604) 681 8175 \nWeb: https://meinhardtfinefoods.com \nTwitter: @Meinhardtfoods \nInstagram: @meinhardtfinefoods \n  \nU & I Thai \n \nU&I Thai Sour Curry \n\nU&I Thai Sour Curry \nPrice: $13.95 \nCreated by: Chef Ui Ratsomjit \nDescription: A twist on a traditional seafood dish from southern Thailand.  Deliciously fresh white fish\, tuna and prawns\, in a pleasantly light curry combining pineapple with papaya and turmeric \,creating a light and delightful tingle on the palate.  Special contest price only $13.95 \nOffered: all the time \nU & I Thai \n3364 Cambie Street\, Vancouver \nPhone: (604) 875-6999 \nWeb: http://uandithai.com/ \nTwitter @UIThai2 \nInstagram @u_and_i_thai_ \nand \nU & I Thai \n33261 1 Ave\, Mission \nPhone: \nWeb: http://uandithai.com/ \nTwitter @UIThai2 \nInstagram @u_and_i_thai_ \nand \nU & I Thai \n3757 South Fraser Way\, Abbotsford \nPhone: \nWeb: http://uandithai.com/ \nTwitter @UIThai2 \nInstagram @u_and_i_thai_ \n  \nIndia Bistro \n \nLamb Methi \n\nLamb Methi      \nPrice: $14.95 \nCreated by: Chef Pram Chand \nDescription: Boneless lamb cooked with dry fenugreek leaves\, garlic\, in a special curry sauce. \nOffered: Lunch and dinner daily. \nIndia Bistro \n1157 Davie Street\, Vancouver \nTel: 604-684-6342 \nWeb: http://www.indiabistro.ca/#/home \nTwitter @India_Bistro \nInstagram @india_bistro_vancouver \n  \nSwad Indian Kitchen \n \nSwad-E-Lamb \n\nSwad-E-Lamb \nPrice: $14.95 \nCreated by: Chef Kamal Mroke \nDescription: Swad E Lamb slowly cooked lamb\, coconut milk\, curry leaves & ground spices. \nOffered: Lunch and dinner daily \nSwad Indian Kitchen \n1734 Marine Drive\, West Vancouver \nTel: (604) 281-4411 \nWeb: http://swadindiankitchen.ca/ \nTwitter @SwadVancouver \nInstagram @swadindiankitchen \n  \nOur Media judges for this challenge are: \n  \nAreta Wong \nBlogger of Foodgressing \nTwitter: @foodgressing \nInstagram: @foodgressing \n  \nRick Green \nFreelance writer for BC Brews and other publications \nTwitter: @BCbrews \n  \nRoanna Young \nInstagrammer and blogger \nInstagram: @foodiegramca \n  \nMake sure you pick up one of the Curry Challenge postcards available at each of the participating restaurants and keep a record of your favourites. Remember to Vote for your favourites from March 8 – April 1\, 2018 http://vancouverfoodster.com/curry-challenge/ \n
URL:https://dev.foodiepulse.com/event/vancouver-foodster-curry-challenge-march-8-april-1/
LOCATION:BC
CATEGORIES:Competition,Featured,Restaurant Event
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