Travellers Deck – A Nifty Idea

February 8th, 2010 admin

I recently received a really cool, nifty gift that looked like a deck of cards or so I thought, upon looking closer at the outside package and then venturing inside I discovered discounts to some of my favourite eateries and shops along with more intriguing discounts to restaurants and shops that I have yet to visit, additionally there were maps of the neighborhoods and useful information. This gift was a great idea, friends getting me gifts always have had a tough time finding or knowing what I want, but this gift was perfect it had me intrigued. When I am curious I really want to know more about the project, I recently met up with the creator and founder Brenda Ee and here is her story and the creation of Travellers Deck.

Brenda Ee - Creator & Founder

The Vancouver deck, it is colour coded by neighborhood which includes Downtown, Kitsilano, South Granville/Granville Island, Cambie Village and Commercial Drive. Let’s say you are going to be going downtown and want to go for some Japanese, you may want to select the Miku card which is what I did and receive a free appetizer with your purchase of two entree items. Each card has an exclusive discount and the decks are available in English, Chinese and Japanese, and Spanish. The discounts are one both sides of each of the cards, so you would present the card to the establishment who would mark the card and keep the card for the discount on the opposite side. One thing that is kind of neat is that you can trade these cards with your friends and family.

You may wonder how these cool eateries and shops ended up being chosen to be included in the inaugural deck, well it was a process and a lengthy one at that. From the many blogs they read and people they talked to they drafted up a long list of places they thought would be ideal for the deck, they then contacted or tried to make contact to each and every one, eventually they interviewed 150 businesses, spending time visiting each and every one of them to find out what was unique about each. Then after narrowing it down from 150 businesses they selected 100 and these were the businesses included in the first deck. Seems like an iridous project on one hand on the other hand Brenda and her team did a wondrous task in creating this deck for us the consumers.

So what is Brenda’s background you may ask, well it is not what you think, she was and still is in Real Estate development, having built hotels and restaurants in Vancouver as well as throughout Asia. She grew up in Vancouver and has travelled around the world and back, it is in Vancouver where she decided to produce the first deck of course with the Olympics being a deciding factor of choosing Vancouver as the first destination. The packaging is colorful and catchy, and it is informative, these decks are the perfect gift for your visiting friend, family member or business associate and it is the perfect gift to tell your friends to buy for you!

What’s next for the Travellers Deck, I hear the next cities in the works include Hong Kong, Shanghai, New York, San Francisco …. they are also providing updates online as well developing an iphone application.

Travellers Decks are available at stores around Vancouver including Chapters, London Drugs, The Bay and other cool spots.

http://www.travellersdeck.com/

By: Richard Wolak

Interview with Harry Hertscheg

January 19th, 2010 admin

Executive Director | Vancouver Playhouse International Wine Festival | Vancouver

What are the most challenging elements of organizing a wine festival?

For this Festival, it’s making the following happen: 30,000+ bottles of 1700+ selected wines by 197 wineries from 14 countries in 61 events at 36 venues over 7 days for 25,000 attendees. Oh, but we couldn’t do it without securing the support of 400+ volunteers, 70+ sponsors/partners, 54 wine agencies, 13 consulates. Good thing I have a great staff working with such a dynamic industry. In short, it feels like organizing 61 weddings.

How does the festival decide on which countries are going to be the Focus countries (Theme Regions) during a Wine Festival?

I work on four festivals at a time: evaluating the last one; organizing the current one; planning the next one; and imagining the one after that. Given that, it’s a combination of anticipating market trends, receiving signals from the industry, getting feedback from my Planning Committee, and ultimately, which theme region sends us an acceptable proposal that our Board of Directors approves. After all that, it’s often the country that hasn’t been the Theme the longest.

How does the festival select the wineries from within the theme regions to attend the festival?

It’s the same for all regions and countries, regardless of theme. All wineries must submit an application. Over 270 wineries applied for the 2010 Festival, but only 197 were selected because that’s all the room we have. Most wine shows in the world sell booths whereby the agency, distributor or winery can bring in any wines they like. All the wineries and wines at the Playhouse Wine Festival are selected on a competitive basis, based on stated criteria. The wineries and Tasting Room wines are approved by the Winery Selection Committee. Special event wines are selected by a combination of appointed Event Chairs and the Winery Selection Committee. This annual process is mind-numbingly time-consuming.

What are the wine highlights of the 2010 edition of the festival?

New Zealand Sauvignon Blancs and Pinot Noirs. Argentine Malbecs and Torrontés. California Zinfandels (ZAP is hosting a Zin station in the Tasting Room). And…Rosés!

How does the festival select the restaurants to partner with in the events in your festival?

All events in restaurants are submitted as an application by a wine agency or wine region association. So, it’s important for restaurants to collaborate with the wine agency representatives that serve them. We are also very appreciative of the local and regional restaurants that participate generously in our popular Sunday brunches: Vintners Brunch and Flavours of the Festival.

What do you look for on a Wine List when you dine out in a Restaurant?

I love variety, so for me, it’s usually about wines-by-the-glass. I like to engage the server or sommelier by describing to them what I feel like, and see what they suggest.

I imagine over the years you have had many good and bad experiences in your job, Tell us about two or three of the most interesting experiences.

Most satisfying: watching people dance to the South African band on stage in the Tasting Room when South Africa was the Theme in 2005. South Africa was celebrating 10 years of democracy and they used the Festival to engage people with the excitement of that anniversary and their diverse, quality wines. The year before the Festival, dust seemed to collect on South African wine bottles in wine shops. After the Festival, there was a major boost to the awareness and sales of South African wines.

Fortunately, I seem to have erased how frustrating it can be to work excruciatingly long hours on such a massive annual event.

What are the top 3 wines (your favourites) would we find in your home Wine collection?

I tend to run out of my favourites, so I feel I never have enough Rieslings, Pinot Noirs and Gewürztraminers. I mention Gewürzes last because I like their pungency after dinner, even after big reds.

Take us on a tour of Vancouver’s wine bars and restaurants with good wine lists. What are your favorites?

As a wine reviewer for Northwest Palate and Tidings magazines, I spend so much time sampling and writing reviews, that I don’t get to visit wine bars and restaurants as much as I’d like. But when I do, I like to go to 3 or 4 in one evening, with one glass of wine and a small plate at each location. When it comes to engaging the server or sommelier, I currently like to drop by: Uva, Chambar, Boneta, Salt Tasting Room.

Why do you think the Vancouver International Wine Festival has been such a success in recent years?

You could probably better answer that question than me! I seem to live in a perpetual state of fear of failure. Actually, I’m getting better after 8 years, but I never take anything for granted, ever, so attention to detail is crucial. But on the big picture, we live in an emerging culinary capital, so the Festival engages a vibrant food and wine industry, and more essentially—a community—that wants this Festival and our city to thrive.

What are your favourite wine festivals outside of Vancouver?

I attend the Society of Wine Educators conference and Cornucopia nearly every year. Working for the Festival has been so administratively heavy, I don’t get to travel much, but this year is different. I’m going to several major wine events: Pinot Noir 2010 in New Zealand; London Wine Fair; Aspen Food & Wine Classic; Riesling Rendezvous in Seattle; International Pinot Noir Celebration in Oregon. Ask me that question again in a year.

If you could offer any advice to people wanting to become winemakers. What advice would you give them?

Not being a winemaker, I don’t have any advice to give. But I will say this…just as music engages the sense of hearing and theatre engages the sense of both sight and sound, I believe wine engages the sense of smell and taste, so it is a sensory experience and must give pleasure, regardless of the winemaker’s business model.

After the success of the 2009 festival with British Columbia as the host region, do you feel wines from British Columbia are more or less sought after than they were before your festival?

I think the combination of BC as theme region with Pinot(s) as the global focus showed how well BC Pinot Blancs, Pinot Gris and Pinot Noirs compare to the rest of the world, especially their food-friendliness.

Is their anything you would like to accomplish while director of the Vancouver Int Wine Festival that you haven’t already accomplished?

Sell out 100% of tickets, not just 98%. But more importantly, as Canada’s premier wine show, I’d like to have more of the wine industry from across the country attend our Trade Days Conference. I’d like for the Canadian wine industry to better understand what “wine brand Canada” means globally, beyond Icewine.

How has the festival incorporated “Social Media” into their marketing mix for this 2010 Festival?

We have a Facebook page and are becoming very active on Twitter. Personally, I would prefer to keep Facebook as a friend/family medium, and let Twitter and websites be the main business forum. For people who want to track sell-outs and the status of events, they can search @PlayhouseWine on the www.twitter.com homepage, even if they don’t have a Twitter account.

By: Richard Wolak

Photographers of Fashion, Music and Weddings

January 5th, 2010 admin

One must have the skills and an eye for being a photographer, here are three very different Photographers who are based in Vancouver. Meet Ami Sanyal (covers weddings and people), Jeremy Lim (covers the music scene) and Chris Naidu (covers fashion). Here is my interview with each of these exceptional guys behind the camera.

CHRIS NAIDU

How did you become a Photographer?

I think for myself, becoming a photographer was a result of having an interest towards it during a young age. I took that interest with me, let it grow, and eventually fall into its place. As time went on and I progressed as an individual artist (still very much am, may I mention!), I saw myself wanting to do more and more things. Photography is a life long journey, no doubt – so I think that to become, is to just “be”.

What lead you to specializing in Fashion Photography?

I feel as when my skills progress, they work in relation to the type of work I shoot. In the beginning, I was shooting sports and landscapes, but as time moved on, so did my knowledge and thirst to try new things. I’ve always been attracted to Fashion and Beauty photography, so I think it was almost inevitable to head into this direction. To this day, I still shoot landscapes and a bit of other work for personal books, but there is something about fashion and beauty work that just ‘gets me going’.

Growing up did you always have an interest in Photography?

I first became interested in photography somewhere between the ages of 11-12. My first camera was a Kodak that I received for Christmas, and I specifically remember it had this panoramic feature…I thought it was the coolest thing ever! I would take pictures of anything I could point it at (still oblivious to my love for the medium) – unfortunately, I also remember losing it while camping with my elementary school class! Around the same time, my brother also took up photography. I recall going through his black & white photographs from around the world, and I knew then, that I wanted to do more of this. From that point on, I’ve always tried to bring myself closer to photography.

Would you give a brief walk through your work flow?

My work flow is fairly straight forward. Like most photographers, I try not to over crowd it with too many processes from shoot to computer, that way it keeps organization, up, and time, down.

After we’ve shot one look, I will take the pictures from those cards and dump them on my laptop and into pre-prepared folders that show a name, date, and look number. I will also take the time to back them up to a second hard drive, in case anything happens to my main during the shoot. Once I arrive home to my main workstation, I will upload the pictures from my laptop to my desktop via crossover cable, and back them up onto multiple drives.

In terms of retouching, organization and simplicity is often still the mission – though, it always takes proper care and time. If mandatory, I start with minor color corrections in Lightroom or ACR (a RAW file type processor) and forward that to Photoshop for any required color work, blemish fixes, and final dodging and burning. Other than exporting and potential printing, that pretty much sums it up.

Are you a self taught photographer or did you have a mentor that showed you the ropes?

I am a self taught photographer, of course through trial and error. I remember my very first shoot, though a success, probably the most nervous day I’ve ever experienced. I think most photographers will agree with me when I say, you never stop learning. I wouldn’t say that I’ve had a specific mentor, but I do know photographers who have graciously been there for me and were always up for a helping conversation.

Do you have a preference for B/W vs Colour photos or vice-versa?

I believe that whether you choose B&W or Color for a photograph, really depends on what you feel when you look at it. Although, I’ll have to admit, sometimes one will simply look aesthetically better than the other! Most of my work is in color, simply because I’ve felt that it is best for those individual photographs, the same goes for my B&W work. Although, I think black and white work is also a lot easier to translate and grasp an understanding from. No distractions, no obscurities, just you, and the subject.

If you weren’t a Photographer what would you be doing professionally?

Honestly, For as long as I can remember there have only been two things I’ve loved and that I’ve wanted to pursue. Both arts (you could say I’m not much of a ‘math man’, haha), one being culinary, and the other obviously photography. All aspects of culinary arts interest me, and still do to this day. Although, having known that option, there is still no doubt in my mind that photography will always be my only choice.

What turns you on creatively, spiritually or emotionally?

Good fashion work, and I mean good. Emotionally, there is something about it that surpasses any ‘genre’ of photography out there. it’s filled with this roller coaster of feeling, and it inspires all the senses. Granted, I have many favorite shots that aren’t fashion, but I really believe that it’s the most inspiring of all.

What is the ONE lasting impression you want to leave in your photos?

I think real impression is indescribable and unique to each viewer – at it’s pinnacle. It has no words, no description, it’s just present. I want the viewer to look into a specific photograph and feel as though they’ve experienced something, they need to feel ‘it’. But most importantly, when they put my photograph down, I want them to walk away feeling that same unique experience the same way as if they were still staring at the subject. Describing an impression is one thing, but experiencing it is a whole other aspect – it’s much more personal.

What is your favourite camera and lens when taking photos?

I currently use a Canon 5D Mark II as my primary body, and most often a 50mm f/1.4 as my lens. I wouldn’t say that the 50mm is my favorite, but rather a 70-200mm f/2.8 more specifically used between 180-200mm for beauty work. For a while, I have been wanting to fall back on film and obtain a Mamiya RZ67, hopefully I’ll be getting one soon!

You can find Chris on Twitter @ChrisNaidu

JEREMY LIM

How did you become a Photographer?

Ami and I have a mutual friend from high school, Mikey Valdes, who, to this day, remains my camera guru.  (He’s an engineer, so if you have any technical questions, he’s your go-to guy.)  In January 2008, Mikey started showcasing his photos, and I was blown away by his work.  After months of late-night, “Dude!  Check out my new photo!” and “You should buy a camera!” messages, I caved, and bought a used Canon 30D off of Craigslist – my first camera ever.  Photography’s changed my life; I can’t thank Mikey enough.

What lead you to specializing in Music Photography?

Outside of photography, I spend the rest of my time as a music producer, DJ, and marketing consultant.  You could say music photography is the perfect match for me; I take photos of people I admire, while listening to great music and raising my profile at the same time.

Growing up did you always have an interest in Photography?

I’ve always enjoyed taking pictures, but without any real camera, the interest didn’t carry far.  I did invest several hundred dollars in a (then) ground-breaking 2 megapixel camera phone; to my lament, that didn’t help much either.

Would you give a brief walk through your work flow?

Stylistically, I’m a big fan of using ambient light to set the mood (thanks largely to another Vancouver club photographer, Kuna), so l start by surveying the venue for all of it’s light sources.  Once that’s done, I make my rounds, photograph the crowd, and stand on lots of chairs to capture the life of the party.  After the show, I take my photos home, select the best, tweak them to match my visual style (or the performer’s brand), and upload them to social media sites (Facebook, Flickr, Twitter, ClubZone, etc.) en masse.

Are you a self taught photographer or did you have a mentor that showed you the ropes?

While I’ve had many teachers, Mikey carried me the furthest.  I’ve learned a lot with Ami on-location as well.  (e.g. When diving for a falling light stand – don’t catch it with your head.)

Do you have a preference for B/W vs Colour photos or vice-versa?

Colour!  Black and white photography is a wonderful art, but music comes in a million different colours – so should the photos that capture it.

If you weren’t a Photographer what would you be doing professionally?

I’d be taking on more marketing clients and stop neglecting my album that’s been on hold since 2007.

What turns you on creatively, spiritually or emotionally?

Human connections.  I love people, and when the party’s alive, so am I.

What is the ONE lasting impression you want to leave in your photos?
Wherever my photos are taken, good times are had.

What is your favourite camera and lens when taking photos?

My current setup – a Canon 5D, 24-105mm f/4L, and a 430EXII.

You can find Jeremy on Twitter @JeremyLim

AMI SANYAL

How did you become a Photographer?

I discovered my passion for photography at a time when I was unhappy with my job in a finance department.  I decided to take a reckless plunge and see if I could succeed!

What lead you to specializing in Wedding & Portrait Photography?

This year one of my plans is to divide my services into two separate companies: one for commercial/editorial photography, and another for wedding photography.  The common thread between both companies is the focus on capturing people.  I’ve always loved observing human behavior and my camera helps me to connect with people in such a unique way.

With wedding photography I capture emotions, actions, tradition and celebration.  With my commercial and editorial photography I’m often able to influence feelings and actions in a more direct way.  The cool thing is when my experience in one field proves to become an asset in the other.  For example: my ability to light and think creatively enables me to make unique images for my wedding clients.  My ability to interact with all sorts of personalities allows me to put my commercial and editorial subjects at ease–which allows me to get more from each shoot.

Growing up did you always have an interest in Photography?

No, it was actually an inexplicably sudden passion.  I never tried my hand at it until I was around 20.

Would you give a brief walk through your work flow?

My workflow depends on the project and look that I’m trying to achieve. After capturing my images I upload and back them up on my Drobo.  I use Lightroom as my library and primary editing program. If the post processing is more intensive I’ll throw the file into Photoshop and get to work with my Wacom tablet.  I never use actions to bulk edit–even for weddings where I can take thousands of photos.  I’ll go through each image and correct as necessary so that nothing is missed. Client satisfaction is as important to me as creating quality work.

Are you a self taught photographer or did you have a mentor that showed you the ropes?

Hm…I guess both?  I never took any art classes in school; I was always more interested in music.  When I discovered photography I learned as much as I could as fast as I could. That mostly meant scouring the internet for information and dissecting every image I came upon.  I’ve also have some great friends and mentors who showed me the ropes: Martin Prihoda and Jennifer Kirk to name two out of many.  The photography community in Vancouver is constantly surprising me with how open they are.

Do you have a preference for B/W vs Colour photos or vice-versa?

Nope! Whatever looks best is my preference.

If you weren’t a Photographer what would you be doing professionally?

I could have been an accountant who wished he were a rockstar.

What turns you on creatively, spiritually or emotionally?

The basis of my spiritual beliefs is reliant on connectivity.  Creating a portrait entails working intimately with another person; for me that’s a constant reminder of how connected we all are.  This also helps keep my ego in check, as I can only claim a tiny responsibility for a good image.

What is the ONE lasting impression you want to leave in your photos?

In a world saturated by so much media, my goal for my photos is to HAVE a lasting impression.  The reason for that impression is fluid.

What is your favourite camera and lens when taking photos?

A Canon 5d Mkii and a 24-70mm f/2.8 would be my first choice.

You can find Ami on Twitter @AmiSanyal

By: Richard Wolak

They’re Just Like Us!! Hipsters Vacation in Palm Springs Too.

December 29th, 2009 admin

Inspired by a recent LA Times article on Palm Springs, which begins “1959 was a swinging year in Palm Springs” and brought to mind images of Frank Sinatra and other Rat Pack types lounging pool-side in skinny ties, I set off two hours east of Los Angeles to Palm Springs to experience mid-century modern in the desert for myself.   Canvassing for recommendations, all signs pointed in one direction:  The Ace Hotel and Swim Club, not even a year old and half a mile outside of downtown Palm Springs.   Lesbian friends raved about the hotel, which was the site of last year’s Dinah Shore (festival billed as “the” annual lesbian party spot), as did almost every other east-side Angelino who had any opinion on the subject.

Arriving at the Ace Hotel, it makes sense.  It’s like the whole of Silver Lake or Williamsburg or the Mission in San Francisco uproots and weekends at the Ace.  Bring your skinny jeans, oversized sunglasses, tattoo sleeved arms and dog.  The hotel has the look of a converted 50’s motel.  Clean and white, with two pools, a diner (the “Kings Highway Cafe”), a bar (the “Amigo Room”), and a dog park.  (I wasn’t kidding about the dogs.)

It is half modestly luxurious weekend getaway, half hostel.  Check-in at the lobby, which has a vintage looking photo booth against the wall, along with board games and a hodgepodge of books stacked on shelves.  Beach-cruiser bicycles are available for rent at no charge.  Vespa motor scooters are available for rent, at a steep charge of 60 dollars for a half-day.  (Too steep for my guest and I.)  I booked less than a week in advance for our Friday and Saturday night stay, granted it was Christmas Day and the following night.  At $128 a night, it felt like a steal, and competitive against other spots that two days of internet surfing turned up.  There’s an additional and mandatory $20 per night for a “resort fee.”  That covers a small gym, with a half-inflated yoga ball, two or three treadmills and cycles, and a set of free weights, as well as the sauna and steam.  More on that below.

We checked into our room, which had concrete floors, comfortable enough linens, a record player and four or five LPs in one corner, Heeb Magazine on the bed side console, and body wash, shampoo and conditioner in the shower that smelled of Licorice / Fennel.  The mini-bar was stocked with bottles of liquor, 3-D glasses, healthy snacks of the sort one would find at Whole Foods, and other hipster-friendly items.  The room had a front enclosed patio, enormous, easily 10 by 15 feet.  We could have invited a dozen friends over and entertained outside. But it was bitterly cold most of the weekend, and so we didn’t have the chance to enjoy it.  Some of the patio rooms also have a fireplace, but those were sold out, although I asked several times to upgrade me if one became available.  (No such luck.)

After check-in, we visited the pool / Jacuzzi and fell into conversation with a couple from LA, by way of San Francisco, and before that New York.  Both graphic artists, 40ish, and with their dachshund “Ira”, who was anxious and trembled, but friendly, and we agreed he looked like an “Ira.”  This is what the Ace Hotel does best.  The crowd is approachable.  Conversations begin spontaneously, like hostelling through Europe.  It is where hipsters and yuppies alike go to vacation, and meet on common ground.  On the other side of the Jacuzzi was a couple (woman was 40ish, boyfriend was 20ish), and a precocious 13 year old joking with her mother and the boyfriend about how fall-down drunk they were the previous night.  I’ll withhold judgment, and underscore how enjoyable it was to sit and talk with Ira’s owners.  Other guests lazed nearby, either in chaise lounges or hammocks, plenty of both just feet from the pool and Jacuzzi, smoking cigarettes, petting dogs and enjoying the hour or two midday when it got up to the high 60s or even 70 and you could manage a bathing suit.  The spa is perhaps the one spot that’s more hostel and not nearly enough hotel / resort.  There is a multi-sex sauna, which was rather enjoyable, as the two of us could sit and chat together, and that’s a rarity in spas, where the sauna and steam are ordinarily unisex.  And another four or five folks packed in and we all started talking.  The steam room next door looked drippy and dirty, and guests told us it wasn’t working, at any rate, and a steam room is one place where I’d rather be in a high class resort, with Eucalyptus piped in.  This one had the look of a high school gym locker.

Kings Highway Cafe

Guests raved to us about Kings Highway Cafe, which made tasty Mediterranean dishes with pita, hummus, babaganoush, and a few olives, delivered pool side.  We went to the Cafe for dinner and found it full of hits and misses.  Far more misses.  The arugula, fennel and parmesan salad was tasteless, with grated parmesan but not chunks, so that there was none of the saltiness or sharpness or any taste whatsoever to the cheese.  It was wet, but presumably dripping with water, because there was not even a hint of dressing, balsamic, olive oil, nothing.  The tomato and fennel soup similarly disappointed.   We expected a creamy soup to warm us up on a cold desert evening.  It came cold, and was more of a minestrone, with chunks of tomatoes and vegetables, a thin broth, and little taste.  The ALT (avocado, lettuce and tomato sandwich) held up better, as did the hand-cut fries, not perfect, but exactly what one would expect to get at a diner called “Kings Highway.”  The highlight was a “corn off the cob” dish, mixed with cheese, spicy peppers, fried up and served piping hot in a dish.  I could have ordered that the following day again.  Another highlight is the 60 or 70-something hostess who hushes the Café’s diners, I presume every hour on the hour, and breaks into song and dance tunes of the sort I assume my parents and other fans of Liza Minnelli or Babs Streisand might enjoy.  Both mornings I delighted in a walk in the cold, just across the street, to “Koffi:  A Palm Springs Espresso Cafe.”  They make a strong cup of coffee, and coissants and other cold-behind-the-glass-counter food.  And my guest told me they made a good mint tea latte (whatever that is.)  We followed that up with a trip 20 minutes downt he road to “Off Road Rentals”, along Highway 111, which rents four-wheel ATV’s at 40 dollars for 45 minutes.  (But once you’re on an ATV and zipping up and down the sand dunes, no one keeps watch, and you can stay out a while longer if you’re the sort of person on whom the novelty doesn’t wear off too quickly.)  You’re outfitted in a shower hat, helmut, goggles, given two minutes of training on how to start your ATV, and you’re off.  It was my first time on an ATV, and entirely enjoyable as a day-after-Christmas activity.  And after that we were headed back to the hotel for lazing, another trip to the sauna (this time, empty, and I stretched and practiced a few yoga moves on my own in there.)  And then a shower, a nap, and off to dinner.  But not back to the Cafe.

By: Laine Mervis

Experience Dao Tea

December 27th, 2009 admin

Pedro Villalon - Founder of Dao Tea

Recently I had the pleasure to meet Pedro Villalon, the President of Dao Tea who invited me to a Tea Ceremony to brew me some of his tea. This was quite the experience, one that Pedro was so passionate about, he came with a Chinese hand carved wooden basket, complete with kettle, glass tea pots and four types of tea to sample. He set-up the teapots and prepared to steep the tea, in a very relaxed manner with much patience he then showed while preparing the tea. The glasses were warmed with hot water as well as the teapots. When the water was added to the tea he gently circulated the water while he continued to give us an idea how he, a Mexican ended up starting his tea company in Canada to sell Chinese and Korean tea.

Pedro explained his background, it was when working for Proctor & Gamble in China that he stumbled across tea in the mountains one day while hiking. He became friends with small farmers who produced great teas, many of which had never been exported from China. He was invited in to some of the Tea farmers homes in the mountains and got to know them well, he formed relationships and these relationships have helped him start is tea company.

I sampled a few of his teas and my favorite was the ‘Sejak’ green tea. It was unique and had a delicate flavor. Pedro told me that tea leaves are so fresh that after brewing the tea three or four times you can then eat the leaves on top of vanilla ice cream. Something different and something learned, it was a wonderful experience to see Pedro’s passion shine and Dao Tea is now available www.DaoTea.com

By: Richard Wolak

THE NUTCRACKER

December 18th, 2009 admin

The Nutcracker

(December 17-20, 2009 at the Centre in Vancouver for the Performing Arts)

As holiday traditions go, taking the family to see The Nutcracker is always a guaranteed hit. Children enjoy the fantasy elements of the story, and adults appreciate the technical aspects of the production, all the while enjoying a trip back into their childhood. One of the charms of The Nutcracker is that it allows adults to enter a fantasy world as easily as if they were children. This year, the holiday tradition is brought to life by the Goh Ballet Society, in a world premiere. It has been choreographed by Anna-Marie Holmes, who is famous for interpreting the Russian classics, and has a cast of 197. The National Ballet Company has loaned two of their Principals for this world premiere — Sonia Rodriguez and Piotr Stanczyk, who play the Sugarplum Fairy and the Cavalier Prince.  In the tradition of Nutcracker productions world-wide, the cast includes about 50 children. Tchaikovsky’s score is performed live by the Vancouver Metropolitan Orchestra, under the direction of Ken Hsieh. The sets and costumes are deigned by Dinghao Zhang and Ming Li. Lighting design is by Pierre Lavole. Together, these elements serve to provide a visual feast, and the audience gets the hint of what is to come.

The ballet opens with an overture, which Holmes has interpreted as a snow-capped village scene. Later, we realise that the characters are on their way to a party at the Stahlbaum residence. At the party, we meet Clara and her brother Fritz. We also meet the mysterious Herr Drosselmeyer, the children’s godfather. He entertains the party with magic tricks and wind-up dolls that he has created. Previous productions of the Nutcracker portray Herr Drosselmeyer as mysterious to the point of scary. In this production, the young man cast as Drosselmeyer (Damien Carriere) is a magician, and while he is mysterious, there is no darkness about him. Choreography here works well too, as we forget that Carriere does not have any ballet training, and yet he is able to interact with Clara and the other dancers, without fumbling and ruining the mood. Drosselmeyer presents the children with gifts — Fritz gets a stuffed toy that looks like a giant mouse, and Clara gets a nutcracker that looks like a toy soldier. In a moment of beautifully danced sibling rivalry, the Nutcracker is broken, and Clara is distraught. But Drosselmeyer is a magician, remember, and the Nutcracker is repaired in an instant. Later, after the party has ended and everyone has gone to bed, Clara has gone back to the living room to check on her toy, and falls asleep with it in her arms. Suddenly, the room fills with giant mice, leading to one of the most humorous scenes in the ballet. There are young mice — obviously the youngest dancers of the production — scurrying around the stage, while larger mice are attacking Clara and the Nutcracker, who suddenly comes to life. The Nutcracker leads an army of toy soldiers against the mice and the Mouse King, but the battle is not won until Clara throws her slipper at the Mouse king, and the Nutcracker regains the upper hand and kills him. Drosselmeyer then reappears, waves his cloak over the Nutcracker and the Nutcracker becomes a handsome prince. The Nutcracker Prince then takes Clara to the Land of Snow, where they are welcomed by the Snow Queen and the Snow King. They dance a beautiful pas de deux, which is followed by the Waltz of the Snowflakes. It is here that the beauty of the ballet is seen. The corps de ballet do a beautiful Snowflake Waltz, and young Danielle Gould as the Snow Queen is magnificent. She brings grace and professionalism to the role, and it is difficult to believe that she is only 16. Act 1 closes with Clara and the Nutcracker Prince on their way to the Kingdom of Sweets.

Act 2 says goodbye to winter and hello to a change in scenery.  Once again, the set design is magnificent. The colours are rich, and the design is lavish, suitable for the opulence of the Sugarplum Fairy’s palace. For Act 2, the production stays true to the Balanchine version, and Clara remains a child in this act. Neither she nor the Nutcracker Prince are on stage during this act, except for the beginning, when the Nutcracker relates their tale. Unlike other productions, no romantic interest is implied between Clara and the Nutcracker. Instead, Act 2 is a joyous celebration, with the inhabitants of the Kingdom of Sweets entertaining Clara and the Prince during a feast — familiar pieces abound. There is Chocolate, represented by a Spanish dance. Coffee is an Arabian dance, and the two dancers in this piece (Katerena Goston and Orion Sky Radies) amazed the audience with their flexibility and grace. Peppermints, a Russian dance, was a crowd favourite, with danseurs Dustin Carnie, Stansulav Galimkhanov and Yuta Kawakami embodying the essence of whirling dervishes. Contrasting this dance was the Tea or Chinese Dance. This was followed by the Marzipan dance, which was remarkable for the talent of its three young dancers — Sara Carber, Theo Duff-Grant and Mary Liu. The Waltz of the Flowers (my personal favourite) came next, and, like with the Snowflake Waltz, the corps did a magnificent job. The role of Dewdrop was played to perfection by Yoshiko Kamisuka. The grand pas de deux between the Sugarplum Fairy and her Cavalier Prince, the roles that were portrayed by the Principals from the National Ballet. Frankly, for me, this was the only let-down of the ballet. While the pas de deux was beautifully executed and technically near-perfect, the Principals lacked the charm and enthusiasm that the other dancers — both lead and corps — had shown. Watching them dance was dry, and one was given the impression that this was, to them, merely another job. The ballet picks up again for a resounding finale, with snippets from the previous dances, allowing the corps to, once again, strut their stuff. As the lights and music fade, Drosselmeyer waves his cape and brings in a couch, on which Clara is sleeping, her toy Nutcracker cradled in her arms. Clara’s mother walks past and wakes her, the whole ballet has been merely a dream.

The Goh Ballet production of the Nutcracker is enjoyable, entertaining and heartwarming. The interpretation of Drosselmeyer as a magician rather than a mysterious man of magic was clever, and makes this version less scary for the younger children. Also, by removing the element of romance between Clara and the Nutcracker Prince (in the story on which the ballet is based, Clara marries the Prince), the ballet becomes more innocent. It remains a story of a wonderful dream sequence. This production of the Nutcracker is sure to appeal to all ages, and has earned its place as a new Vancouver holiday tradition.

By: Anna Tan

Cornucopia Food and Wine Festival in Whistler

November 2nd, 2009 admin

Whistler’s famous fall wine and food extravaganza is set for November 12-15 offering a wide range of events, from free seminars to paired dinners and exclusive tastings.

Autumn in Whistler means warm afternoons, crisp nights, a dusting of new snow on the mountains, and Cornucopia, one of the top ten wine and food events in the world, according to forbestraveler.com.

As always, this year’s Cornucopia is an abundance of wine and food and a long list of tastings, seminars, and parties.

Oenophiles and foodies will be enticed by Cornucopia’s trademark events, including Winemakers Dinners, the Trade Tasting, and the ever popular Crush! Grand Gala Tasting, featuring 75 wineries showcasing regional and international flavours.  Crush is Cornucopia’s flagship event, heralded as B.C’s most anticipated consumer wine event of the fall and offered on both weekend nights of the festival.

The Perfect Espresso – The Italian Way

November 1st, 2009 admin

Carlo Odello

Recently I took part in a coffee tasters workshop that was held in Vancouver, Canada, this hands on workshop was taught by Carlo Odello who works for the International Institute of Coffee Tasters in Brescia, Italy. The workshop came about off an invitation by Caffè Umbria a coffee roasting company based in Seattle, which for years had been working only with the Italian standard. With the help of Pasquale Madeddu, Emanuele Bizzarri and Jesse Sweeney of Caffe Umbria the first two Espresso Italiano Tasting courses were born. For the first time Carlo came to Vancouver, Canada and to Portland, OR, USA to teach the courses in collaboration with Caffe Umbria.

Carlo Odello is a trainer, board member and the Director of Communication for the International Institute of Coffee Tasters (IIAC). Mr. Odello is also the Communications Manager for the Italian Espresso National Institute and a board member of the Taster Study Center, the most advanced Italian company in sensory analysis. The IIAC is a non-profit association, founded with the intent of developing and implementing a scientific method to give a measurable value to the sensory value of coffee.

Making a perfect espresso is not a simple task. A large number of variables have to be kept under control: the coffee blend, the coffee grinder, the espresso machine and the barista’s hand of course. Every single variable will influence the final result and the judgment on the quality of the espresso in the cup is up to the taster. In this course one of the goals is to distinguish good espresso from poor one and how to get a precise sensory profile of the cup in front of you.

ECM in Vancouver was the host location for the workshop, the participants range from baristas from local cafes to owners of cafes to a manager in a winery restaurant from the Okanagan region of British Columbia. All of the participants were educated on taste including sensory data, basically the science of tasting coffee. The coffees used were from a roaster in Florence, Italy and the beans were shipped two months earlier from the roaster to Vancouver to ensure the coffees would arrive in time for use in the workshop. We tasted four coffees in the first round of tasting in the morning which outlined the visual sensations, oflactive sensations, gustative/tactile sensations and sensations perceived at the back of the throat. In the afternoon we tasted three coffees in the second round.

We also learned about roasting, the art of blending, packaging, the coffee grinder, the doser, cleaning the hopper, extraction, the Italian standards, the result in the cup, and the espresso machine.

Written By: Richard Wolak

Tasting Chocolate in Seattle

November 1st, 2009 admin

Each time I visit Seattle, I usually make a visit to at least one or two chocolatiers to sample what’s new in their chocolate world. There are some fine chocolate companies in the area that make Seattle there home and are well worth a visit if you are local or travelling through.

Theo Chocolate

Here are some of these Chocolate shops who offer chocolate tastings, workshops and events:

Claudio Corallo Chocolate 2122 Westlake Avenue, Seattle WA . Open 12noon – 5PM Monday through Saturday. Retail location downtown Seattle, If you are in the area, stop by, sample some chocolate. http://www.claudiocorallochocolate.com/

Theo Chocolate, 3400 Phinney Ave. N., offers the most workshops and tasting events in the area, including its new Chocolate Academy, which features lectures and hands-on courses. About $55-$70 per course. Theo also holds daily tours of its Fremont plant ($6, including tastings). 206-632-5100 or www.theochocolate.com

Oh! Chocolate offers classes on Fridays and weekends at its Madison Park shop, 3131 E. Madison St. ($59). There are also “Parlour Nights,” chocolate-and-wine pairing events ($69). 206-329-8777 or www.ohchocolate.com

Chocolopolis holds workshops on how to taste chocolate and also brings in many of the USA’s top chocolatiers for free tastings and talks at its Queen Anne store, 1527 Queen Anne Ave. N. 206-282-0776 or www.chocolopolis.com

Cocoa Chai Chocolates offers a variety of workshops out of their Queen Anne studio for all levels. Included is one of the area’s most comprehensive chocolate courses, “From Bean to Bar.” See www.cocoachai.com.

Sweet Decadence Chocolates offers classes at its Newcastle shop, 12835 Newcastle Way, Suite 100 in Newcastle. 425-572-6572 or www.sweet-decadence.com

Wicked Chocolate offers a five-week class ($95) at the Sand Point Education Center, 6208 60th Ave. N.E., Seattle. See www.wickedchocolateshop.com

Fran’s Chocolates is part of a Chocolate Tour offered in Seattle, they also offer samples of all their chocolates http://www.franschocolates.com at their 3 locations around the area, their original location is at 2626 NE University Village St, Seattle, WA (206) 528.9969

By: Richard Wolak

Coming Soon

October 18th, 2009 admin

Taste and Sip Magazine will be launching very soon, come back and visit us in a couple of weeks! Our online magazine is a collection of articles, stories, features on a variety of categories including Food, Drink, Culture, Lifestyle, Travel and more.


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