Vibrant and effortlessly stylish, surrounded by soothing infinity water features and flowing art installations, the space is reminiscent of Miami or Las Vegas, yet inherently West Coast in tone. On one side, six exclusive cabanas face a roaring stone fire pit, complete with plush cushions and warming heaters for cooler nights; on the other, oversized teak couches and polished tables are flanked by a gleaming chrome cocktail bar and grill, home to an exceptional team of bartenders and talented cooks.

Leading the culinary program at both Reflections and all hotel dining venues, Chef Ken Nakano has created a classically inspired, locally sourced light-bite menu. Signature items include: Game Hen, Chef’s “Canned” Tuna and Grilled We Wai Kai Scallops. Vintage and original cocktails to complement include the Mexican Fix and the Hemingway Daiquiri as well as the ever popular Hotel Georgia, which was named Cocktail of the Year in 2012 by enRoute Magazine. A well-chosen wine list offers global selections with an emphasis on boutique BC wines, quality and value.

With a robust canvas drop-down curtain trimmed in sunshine yellow, illuminating lanterns and upbeat music, the stylish and inviting space delivers a laid-back vibe in a chic and sophisticated setting.

Earlier this week, we attended a media event to celebrate the approach of summer and reopening of Reflections Outdoor Restaurant & Lounge. Here are some of the delicious food and beverage items we sampled during the evening: Charcuterie with Country Style Ham, Manchego Cheese, Quince, Toasted Hazelnuts, and Grilled Ciabatta. Cocktail pictured above: Hotel Georgia with Plymouth Gin, Orgeat Syrup, Lemon Juice, Egg White, Orange Blossom Water, and Nutmeg.

Pimms Cup – Pimms No. 1, Citrus Medley, Mint, Cucumber, Strawberry, ‘Lemonade’

Green Gazpacho with Almond Gougere

Manchego Cheese Croquetas with Green Olive Jam

Chef’s “Canned” Tuna with Olive Oil Poached Albacore and Toasted Multigrain Crostini

Octopus White Bean Salad with Spicy Oyama Chorizo, and pictured below is an Assortment of French Macarons.

Offering classically inspired cocktails and tasty fare in a modern setting, we can see why Reflections was named Best Bar/Lounge in Vancouver Urban Weekly’s “Best of the City Dining Readers’ Choice Awards”. Reflections is open from April through October, daily from noon til late. For reservations please call 604.673.7043 and for full menus and further information visit www.rosewoodhotelgeorgia.com.

Reflections is one of four dining outlets (along with Hawksworth Restaurant, Bel Cafe, and 1927 Lobby Lounge) offered at Rosewood Hotel Georgia.

Reflections
Rosewood Hotel Georgia
801 West Georgia Street, Vancouver, BC
Tel: (604) 673-7043
Web: www.rosewoodhotels.com
Twitter: @RWHotelGeorgia
Facebook: RosewoodHotelGeorgia

The post Reflections Outdoor Restaurant & Lounge at Rosewood Hotel Georgia appeared first on Eating in Vancouver.

Ch. 1

In my younger and more vulnerable years, my father gave me some advice that I’ve since learned to take to heart.

“Never turn down an invitation to brunch.”

For a Friday morning, it was almost too early to be up and about. Riding the train to city centre, it was clear my sentiment was reflected on the multitude of groggy faces within a sea of smartly pressed grey and navy blue. A well-dressed woman sitting to my left picked at her skirt hem nervously, perhaps on her way to an audition. The gentleman directly in front of me chewed away noisily on handfuls of some sort of potato crisp, showering his poor companion with the byproduct of his enthusiastic appetite.

Slightly miffed that the voracious transit diner had not offered me any of his early morning snack, I got off at my stop and headed towards the Rosewood Hotel Georgia. Though early in the day, the street corner played symphony to the unmistakable tune of legion’s horn. Whether late or on time, commuters shared their mutual admiration for vehicular noisemakers with liberal abandon. Stepping through the heavy glass doors into the lobby, all street noise faded and I found myself alone in silence. Not the hollow silence that echoes but the intentional, manicured silence that undoubtedly comes at a heavy price. Stepping through the short lobby, I made my way to the dining room to find my host.

As one of the first to arrive, my punctuality was awarded with the opportunity to survey the impeccably addressed interior. Conservative and tasteful, everything from the table and chairs to the pristine plateware and cutlery asserted a polite, well-mannered culture. Upon taking my seat, a well-dressed young man (whose name I did not catch so will simply refer to as Tom) took my drink order. While others indulged in mimosas and rich coffees, I modestly sipped on fresh orange juice. I am a purist that way, I enjoy the focus of simplicity and the orange juice was genuinely quite good.

Taking a seat next to my host, I painfully attempted to engage in table banter with a social awkwardness I hope my contemporaries found charming. Situating myself at a table comprised entirely of women, I eventually excused myself politely as the conversation turned to unattainably attractive male thespians. Looking around the room, I admired the upscale nature of the space that gratefully lacked pretentiousness. Acknowledged by all visual inspection in the most positive regard, I did not feel intimidated by the space which was refreshing. I am sure all patrons that frequent Hawksworth will form referrals based purely on the duality of comfort and class that the room effortlessly exudes.

After placing our brunch orders, my cohort of female compatriots shared a basket of fresh Artisan Breakfast Pastries which included pain au chocolat, an Almond croissant and a danish of some sort. As our respective brunch dishes were served, I deftly grabbed a few photos of what my table ordered.

“The English” which is a traditional English breakfast that includes eggs, tomato, mushrooms, bacon, sausage, potatoes, baked beans, toast and black pudding.

Lemon Ricotta Pancakes sprinkled with blueberry and served with Canadian maple syrup.

“Two Eggs” served with Applewood bacon or glazed honey ham.

House Chorizo Hash – two sunny side eggs, grilled fennel in a smoked tomato vinaigrette.

The hushed silence as we all ate spoke volumes as a testament to the quality of our food and overall experience. As our plates were nimbly cleared and our social senses returned to us, the general consensus was glowing. Seemingly every invitee had something to rave about and the assembled clamour was nothing but flattering. Chef Hawksworth emerged from the kitchen to graciously take photos as my enamoured colleagues impressed upon his quiet, genial disposition. With a soft half-smile he thanked us for coming like a proud father modestly faced with an inundation of praise for a prodigal child. For Hawksworth, the experience is due respect and well worthy of the name it has established for itself.

As I made my way back out onto the now vastly quieter streets and back to the relative obscure normalcy of my life, I found myself pondering several things. Brooding on the humility of my recent meal, I found it presented itself in such spectacular fashion that belied the cumulative sum of its ingredients. As my quickened pace brought me in step with the cosmopolitan masses, I attuned myself to the sincere nature that comes with the highest exultation of wonder that food can bring. Though uncommon, I vowed to return and fervently pursue the full potential of epicurean delight with a singular passion until I am left with only one final question: what the heck did I just write? @_@

Address: 801 West Georgia Street, Vancouver, BC

Phone Number: 604-673-7000

Website: www.hawksworthrestaurant.com

Twitter: @HawksworthRest

The post Bloggers’ Brunch at Hawksworth Restaurant appeared first on Eating in Vancouver.

Located on West Broadway in Vancouver’s Fairview neighborhood, Suika Izakaya is a popular Japanese tapas restaurant with a stylish decor. What immediately grabbed my attention as I entered its doors was the unique sake bottle chandelier!

We were warmly welcomed and promptly seated to indulge in our dining package. The four-item pass costs $35 and is offered between May 1- June 30th, 2013.  Appropriately called “SupaSUIKA”, the new dining pass consists of the following tasty items:

1. Magical Mojito Pitcher
   
2. Steak Salad
3. Ma-Po Rice Cake
4. Salmon Battera
   

Magical Mojito Pitcher includes a choice of watermelon, pomegranate or aloe flavours. The regular price for this pitcher is $28, so the pass makes it a great deal. We ordered aloe and it was a sweet and refreshing start to our meal.

Steak Salad contains diced and marinated AAA beef filet steaks on organic greens topped with watercress and beets. This dish is well seasoned and consists of great quality, very tender steak.

Ma-Po Rice Cake is a deep fried rice cake dish with a spicy ground pork sauce. This particular sauce is a milder version of the traditional ma po tofu sauce as its sweetness nicely balances out the heat of the chilli.  The mochi has that soft but chewy texture, while the fried and slightly crunchy texture of the mochi skin holds the sauce well. This dish is my favorite out of the package — I could eat this all night!

Salmon Battera contains sockeye salmon, salmon caviar, spicy cod roe mayo, Japanese basil, and avocado shiso. Elegantly presented, the sliced avocado in the middle adds a richness to the sushi, while the caviar provides bursts of saltiness.

We also ordered the Deluxe Suika Box $10 (not included with the pass) containing nine different bite size appetizers, each presented beautifully. It was a great way to sample a variety of additional dishes that Suika has to offer. Overall, we experienced fantastic service from start to finish and really enjoyed dining at Suika Izakaya.

If you enjoyed the photos, then definitely check out the VANEATS.ca “SupaSUIKA” video above to see the delicious dishes we tasted. This “SupaSUIKA” dining pass is available for a limited time (May 1 – June 30) for only $35 (before tax and gratuity). The previous Suika dinning pass from VANEATS.ca (seen here) was a hot ticket item and sold out quickly. So you’re going to want to get your hands on the latest “SupaSUIKA” pass before they’re all gone. Head over to VANEATS.ca to buy your pass today and enjoy!

The post Suika Izakaya – VANEATS.ca #SupaSUIKA Dining Package [PREVIEW] appeared first on Eating in Vancouver.

Koko Monk by Levni Chocolates held an exclusive chocolate tasting night to mark the recent launch of Koko Monk’s first retail store. Paul Dincer, owner and chocolatier, shared his new direction of post-modern chocolate making with a select group of media in a blind tasting journey of exotic and extraordinary combinations.

Paul’s chocolates are delicately handmade, hand tempered, and beautifully hand painted, so no machines are used during entire process. His chocolates are made from high quality Belgian chocolate and contain 80% raw ingredients.

A published author in Turkey, Paul wanted to combine his passion for writing with something more financially viable so he moved to Australia to study business administration. There he met an Italian chef and they worked to make chocolates together for six years. He then moved to Vancouver and began making Levni Chocolates from his own home. He started selling his chocolates at the Kitsilano market, and then sold them in other markets around the city for three years. Paul decided to open his retail store Koko Monk in Kits because it was the neighborhood where it all began.

Paul’s literature background inspired his beautifully delicious creations. The first chocolate he made, ‘La Mer’, was influenced by Earnest Hemingway’s famous novel, The Old Man and the Sea. Its blue and white colors form the sea while mimicking waves, and its interior contains fresh watermelon and sea salt. Another chocolate, ‘Juliette’s Whip’ was inspired by Shakespeare’s tragedy, Romeo and Juliet. Its initial flavor is green mandarin which represents Juliet, followed by bergamot (Romeo), and then ending with rosemary (death).

During the event, we tasted a total of six chocolates and tried to guess their respective ingredients. First was ‘La petite Amour’ with fragrant mango, lemongrass, and lime, proceeded by ‘Zentropy’ with a kick of wasabi, ginger, and orange. Next came ‘Brunette Bangle’ with Moghul curry and slightly sweet coconut. The fourth chocolate we tasted was ‘Bacchanalia’ with a burst of balsamic vinegar and caramel with sea salt.

Smoking Hearts is flavored with genuine apple wood smoked chocolate, scotch infusion, and is “The World’s Only Double Smoked Chocolate”.

Blue moon includes blue cheese with candied pear (the most popular, and my favorite), paired with red dessert wine. “Like an unanticipated love, chocolate and blue cheese is one of the rare, supremely angelic liaisons from a decadent heaven.”

During the tasting session, Paul reminded us to bite but not chew, and let the chocolate melt in our mouth while experiencing a unique adventure with each flavor complimenting the others. Each delightful chocolate had a beginning, middle, and end, like a good novel.

Along with handmade chocolates, Koko Monk’s retail store in Kitsilano (near Rocky Mountain Flatbread Company) also sells pastries created by a German pastry chef, alongside their signature authentic hot chocolate and specialty coffee.

Koko Monk | 1849 West 1st Avenue, Vancouver, BC | 778-709-3851 | www.KokoMonk.com
Twitter @LevniKokoMonk | Facebook LevniChocolateKokoMonk

*Many thanks to Suki’s Salon & Spa, Hilary Miles Flowers, and Costen Catbalue Goldsmiths + Design for sponsoring this event.

The post Koko Monk Handmade Chocolates Tasting Event appeared first on Eating in Vancouver.

In Japanese cuisine, there is a sushi experience known as ‘omakase’ that embodies the pinnacle of culinary freedom and creativity. Derived from the root ‘makasu’ which means “to entrust”, the chef is afforded the opportunity to showcase the very best of his or her abilities. In Western cuisine, there is a parallel concept known simply as a chef’s table invitational. With no obligation to adhere to a standard menu or use common ingredients, the dining experience at a chef’s table is limited only by the vision and skill of the head chef.

Last week, I was invited to attend an exclusive chef’s table dinner at the Hyatt Regency Vancouver with Executive Chef Thomas Heinrich. Well known for his phenomenal artistry and visually stunning dishes, I went into this chef’s table dinner with vaunted expectations. From previous visits to MOSAIC Bar & Grille (here and here), I had already been partially oriented to Chef Thomas’ fierce passion for food. That said, I recognized that he operates under the same creative and logistical fetters that any chef does in the public domain. For this one special evening, those restraints were removed and we were treated to dish after dish of limitless possibility.

To preface the dish by dish commentary below, none of the 10 dishes we were served are part of the regular MOSAIC menu. That said, I still wanted to publish this article to highlight what a talented chef can do in a chef’s table context. To start the dinner off, we were served a uniquely plated offering of fresh oysters with pickled onions in an Escabeche foam. As a starter, this small tin was little more than a satisfying gulp but refreshingly primed the palate for what was to come.

The next dish was a beautiful Argentinian Red Shrimp set on raw Wagyu Beef and Kalamansi Gelée. What I loved most about this dish was the seamless marriage of Spanish preparation and Japanese influence. The famous shrimp from Barcelona were flash boiled perfectly with the head allowed to partially cook just before service. Crowning the dish were three forms of wasabi: wasabi chips, wasabi foam and freshly grated wasabi root. It was interesting to note that while the wasabi root was kept quite potent, the chips and foam were tempered so not to overwhelm our palates. I enjoyed both the flavours and textures of this dish very much.

As a photographer, this next dish was my favourite for the evening based purely on aesthetic. Served on a mirrored surface, the dish was initiated by a wide brush stroke of Black Garlic Purée which is a fermented garlic from China. Artfully placed around the plate were freshly chucked peas that had been lightly tossed, peas in the pod, skinless pea ravioli. pea tendrils, isomalt encapsulated pea oil and pea powder. As much as I thought I knew about peas, this dish was an entirely new level of education as to how peas can be used. In addition to being breath-taking to look at, this dish contained a staggering level of thought and skill to execute which commands respect.

On my previous two visits to MOSAIC, it was no coincidence that my favourite dish at both meals was a fish dish. When I saw that the next course contained a gorgeous seared filet of halibut, my eyes lit up. Amusingly, the star of this dish was artichokes in the form of artichoke relish, confit and a purée that was sandwiched in a coconut and squid ink macaron. First off, the squid ink macaron was a delight to eat. Chef Thomas jokingly referred to it as an Oreo but it was definitely far more refined than that. As expected, the halibut was cooked beautifully and complimented the assorted forms of artichoke very well.

There is a famous saying that goes something like “There are two types of people in this world: 1) Those that love bacon and 2) Those that lie about not loving bacon.” For bacon lovers, this dish is definitely a dream come true. Dominating the plate are two pieces of Skuna Bay Salmon wrapped in nicely crisped pieces of bacon. Topped with citrus caviar, the two cleverly disguised pieces of fish are supported nicely by a fava bean purée, bacon relish and bacon fat powder. For me, the two pieces of Skuna Bay Salmon were simply sublime. The plating for this dish was cheeky yet elegant and the saltiness of the bacon forms were steadied nicely by the salmon.

This next dish was just spectacular in both simplicity and profile. Contrasting the Duck Confit Ravioli and Apple-Brined Duck was a royal green stinging nettle purée. Stinging nettle crispy leaves garnished the long dumpling while a Maple Vanilla gastrique kissed the duck meat. I don’t eat duck meat all that often so this dish definitely was quite luxurious for me. The richness of the duck meat was again reflected in the long ravioli which I really enjoyed. Although the portions may seem small in my photos, each dish was actually quite substantial when evaluated as a 10 course meal. For me, this dish was perfect in terms of presentation and consumption.

The eighth and final dish before dessert was a roll cut piece of Australian Lamb Tenderloin with fiddlehead ferns, pickled ramps and morels with black truffle. Coming right off the richness of the duck dish, this lamb offering definitely was more coarsely hearty in comparison. For me, the cut of lamb was a bit rugged but still quite pleasant to eat. At this point in the meal, it was no surprise that most of us were quite full but it was still a pleasure to see what Chef Thomas could do with red meat. Both meat dishes were perfectly prepared and moist while retaining their natural base flavours.

For dessert, we were treated to two beautiful dishes. First up was a varied assortment of strawberries prepared in several different ways. Our plates were comprised of green strawberries macerated in honey, strawberry chips, pistachio-strawberry glass and a small scoop of cardamom-sour ice cream. Rounding out the plate was some strawberry and vanilla streusel and strawberry butter. We are so conditioned to eating strawberries traditionally that it definitely was a positive shock to our senses to see how versatile this fruit can be. Seeing it prepared in such dynamically different forms was not only delicious but educational as well.

The tenth and final dish was an indulgent concoction of chocolate and blood orange. Balanced delicately across the length of our plates was a grouping made up of a chocolate fondant bar with blood orange flavour, a 30 second chocolate cake, chocolate streusel and white chocolate ice cream. Although the dish looked visually busy, all the components went together so well for a sweet dessert with clear fruity undertones. As they say, chocolate is always the perfect end to any evening and this was certainly true of this dessert.

This write-up has gotten a little longer than I had originally intended but I did want to quickly list the beautiful wines that were paired with our dishes. A big thank you to Hyatt’s Director of Food & Beverages, Mr. Michael Halloran, for his time and efforts in finding these perfect wines for us to enjoy along with our food. The list is presented linearly with a couple of the wines pairing with multiple dishes in case you are interested in looking into any of them. My two favourites actually turned out to be the two dessert wine pairings at the bottom, especially the Essencia.

Bartolomeo Breganze – Prosecco – Italy
Kris – Pinto Grigio – Italy
Chateau de Sancerre – Sancerre – France
Marcel Lapierre – Morgon – France
Domaine Jean Deydier et Fils – Châteauneuf-du-Pape – France
Gehringer – Cabernet Franc, Ice Wine – BC
Quady – Essencia, Orange Muscat – California

To wrap up, one final thank you to Executive Chef Thomas Heinrich, Mr. Michael Halloran and the Hyatt Regency Vancouver for the extremely generous dinner invitation. A big thank you to Sherman Chan from ShermansFoodAdventures.com and Diana Chan from Foodology.ca for helping me with the dish composition commentary. This was a phenomenal evening of food and wine none of us will soon forget. Cheers!

The post Hyatt Chef’s Table with Executive Chef Thomas Heinrich appeared first on Eating in Vancouver.

Earlier this week, I swung by Commercial Drive to preview the latest VANEATS.ca collaboration with Chef Sid and Siddhartha’s Kitchen. Boasting a chic, modern interior and a very health conscious menu, the food at Siddhartha’s is definitely a notch or two above what you will find at most Indian restaurants in Vancouver. Although Indian food is not normally recognized for being all that healthy, Chef Sid and his kitchen staff are committed to showing diners that Indian food can look and taste great without being bad for you. By sourcing local ingredients, Ocean Wise friendly seafood and healthy oils etc. their efforts are certainly noticeable when sampling various dishes.

THE MENU

4-Item Dining Pass for $18 between April 14th – August 14th, 2013

A. “Aloo Tiki“, 2 crispy potatoes cakes served with a blend of Delhi, tamarind, mango sauces topped with pomegranate and cilantro

B. “Kuchumber Salad“, sample size of fresh cucumber, onion, tomato & bell peppers served with chaat masala & chef special dressing

C. “Butter Chicken“, creamy Shahi sauce infused with fenu-greek leaves, cream, tomato marinade and a hint of coconut. Tossed with boneless marinated smoked chicken; a rich and unforgettable perfection

D. “Chicken Korma“, boneless chicken pieces cooked in an exotic curry, accented with cashew nut and raisin gravy

To start the meal off, I was served two pieces of Siddhartha’s wildly popular Aloo Tiki. Visually stunning and phenomenally fragrant, these two potato cakes were wonderfully dense yet moist. The external surface of each cake was lightly breaded and nicely crisp which I really enjoyed. As an appetizer, these Aloo Tiki were surprisingly quite substantial and primed the palate nicely for the subsequent main dishes.

Although the chicken korma and butter chicken were substantively tempered in terms of heat, a serving of fresh salad was still greatly appreciated. The thick cut pieces of cucumber that made up most of the cup were generous and refreshing. Supported nicely by pieces of onion, tomato and bell peppers, this salad proved very cooling and cut the heaviness of the other dishes quite competently. The chef special dressing was a light vinaigrette at most and really allowed the salad to remain simple yet focused.

As any Indian restaurant will tell you, one of the most popular orders by hungry patrons is butter chicken on rice. Now, I normally don’t really enjoy butter chicken because I find the pieces of chicken get a bit mushy in the butter curry sauce but I really enjoy how Siddhartha’s readies their offering. By preparing the chicken separately and then adding the sauce just before service, the butter chicken still comes together nicely but the ingredients retain independent strength. The flavour of the butter chicken is the same but the chicken meat is noticeably firm, maintaing its structural integrity quite easily due to the short duration it is allowed to rest in the curry.

To wrap the meal up, I gratefully dug into the tender chicken korma. Similar to the butter chicken, the pieces of chicken were moist and flavourful yet strong. Personally, I dislike chicken curry where the meat is almost breaking apart which is why I appreciated this korma. Alternating between the two curries with spoonfuls of rice, I got very full quite quickly. I found both the butter chicken and chicken korma to be very clean and light which made both so easy to eat. Although I was at this preview alone, this package could easily feed two adults if another dish is ordered. Overall, this is a very strong selection of dishes to sample if you are new to Siddhartha’s or looking for good Indian food in general. For regular customers that are familiar with the menu, this still serves as a great base or foundation to build a meal from by adding other more adventurous dishes.

If you enjoyed the photos and review, definitely check out the VANEATS.ca Siddhartha’s Kitchen video above to learn more about this pass. If you have heard enough and just want to eat, the ‘#SIDDSATION’ pass is currently on sale so head over to VANEATS.ca to buy your pass today!

The post Siddhartha’s Kitchen – VANEATS.ca ‘#SIDDSATION’ Dining Pass [PREVIEW] appeared first on Eating in Vancouver.

Our tour continued to a Tunisian and French establishment called Carthage Café. The charming restaurant’s unique menu offered a combination of French and inventive Tunisian cuisine. We started with a Tunisian Salade Mechouia served with Doigts de Fatima, a mixture of cheese, bean, tuna and egg in a crispy spring roll. Then we tried Merguez Couscous, which consisted of steamed couscous, grilled lamb sausage and hearty vegetables in spicy tomato sauce served alongside Lamb Tagine with mushrooms and sweet bell peppers.

The post Dishcrawl Vancouver: Silk Road Dishcrawl on Commercial Drive appeared first on Eating in Vancouver.

“Chef Roger’s new found recognition has elevated our reputation with his renowned cooking style and has demonstrated that Canadian fare is mouthwatering, delicious and gratefully appreciated in Riyadh,” said Francis Mairet, General Manager, Victoria Marriott Inner Harbour. “This rare opportunity to share culinary delights in Saudi Arabia has proven once again that Chef Roger is a world-class chef and we are all very proud of his achievements,” added the GM.

Thomas MacDonald, Canadian Ambassador to the Kingdom of Saudi Arabia was on hand for the ribbon cutting ceremony that launched the restaurant along with dignitaries from the United States, Europe and the Middle East. The Canadian Ambassador was so impressed with Roger’s work that he wrote a letter of commendation to the Chef.

At home at Victoria Marriott Inner Harbour’s Fire & Water Fish and Chop House, Chef Roger continues to bring his craft to the forefront having been included in enRoute’s annual best of Canada list. The prime rib (pictured below), bathed in cognac brine and a secret spice rub for 24 hours, has been recognized as the best carnivorous indulgence on the island. His extensive knowledge of beef, specializing in rib and Angus cuts, makes Fire & Water a go-to destination in Victoria.

photo credit: Victoria Marriott Inner Harbour

Fire & Water Fish and Chop House | 728 Humboldt Street, Victoria, BC | 250-480-3828  www.marriottvictoria.com 

The post Victoria Marriott Welcomes Home Executive Chef David Roger appeared first on Eating in Vancouver.