View the Glowbal Collection’s Dine Out Vancouver 2012 Menus HERE.

To make your post Dine Out reservations, contact:

glowbal grill steaks & satay
(604)602-0835

COAST Restaurant
(604)685-5010

Sanafir
(604)678-1049

Italian Kitchen
(604)687-2858

Trattoria
(604)732-1441

SOCIETY
(604)629-8800

Black+Blue
(604)637-0777

Position at Glowbal: Marketing Coordinator

Where are you from?
I was born in North Vancouver and then moved to a small town in the Okanagan called Summerland (next door to Peachland:)). I lived there until I was 12 and then moved back to the North Shore.

Favourite Glowbal Group restaurant?
Hmmm. Tricky. I love so many of them for so many reasons. Glowbal Grill for man watching—that one is pretty obvious. COAST for the most amazing calamari in the city and Italian Kitchen & Trattoria for brunch to feed my eggs benny addiction. Oh and Sanafir for a big night out on the town. Does that answer the question?

If you could pick your dream job, anything in the entire world to be, what would you pick and why?
The job I am doing right now! Where else can you work and make videos like the Society milkshake and cotton candy videos! If I wasn’t doing this,  I would probably try to go into broadcasting. I’m convinced Fiona Forbes and Tamara Taggart have got some of the best jobs in the world. If you combined that with my slight celebrity obsession, then it would have to be a broadcaster on Entertainment Tonight.

What’s your favourite part about working in the marketing department?
I get to do exactly what I love with some of the most amazing, talented people I have ever met.  We laugh until we cry almost every day. Also, we don’t have rules until we break them–if that makes sense? We have free range to go ahead and really do and create what we want. The marketing department at Glowbal rarely hears “No, don’t do that” or “I wouldn’t do it that way.”  Instead, we hear a lot of “If you think that’s a good idea, let’s go ahead with it and we will see how it goes!” Creativity at its best!

What inspires you?
I get completely inspired by hearing business success stories, especially local ones.  Whether that be, Emad and Shannon and what they have done with the Glowbal Collection, or Brian Hill and the empire of Aritzia’s he now has, or Brian & Corin Mullins ‘Holy Crap’ cereal success story.  Hard working people who have taken what they love and become ridiculously successful..I love that!

What do you like about the restaurant business?
I have pretty much always worked in the restaurant business.  You name it, I’ve done it – dish washing, hostessing, serving, managing and now marketing – but the reason I love the restaurant business has always stayed the same.  No matter what position one works in in the restaurant industry every day provides new challenges.  You never get a chance to be bored. There is always something to be better at, something new to try and something exciting to work towards! Plus, the restaurant business is a very social one so I am constantly meeting new people and hearing other people’s stories!

If you could pick one celebrity to go on a date with, who would it be?
I don’t even know how to answer this question.  Gerard Butler would probably be my number one—as long as he came on the date as his character in PS I Love You. Ryan Reynolds would be a close second, tied with Simon Cowell. I would love to give that Simon a run for his money in the ‘attitude’ department.  Put them all in a cowboy hat and they would all tie for first.

Would you rather go camping in the wild, or camping at the Fairmont?
I love camping in the wild. As long as after singing songs around the campfire I can go sleep at the Fairmont.

What would you describe as being your ideal weekend?
My ideal weekend would be spent in the Okanagan, water skiing and beaching. My favourite days ever have been spent on the boat on Okanagan Lake. I love pulling in to the lakeside restaurants where you can drive your boat right up to them. Drinking wine with a group of friends, going for one last tube ride and then getting ready to go out that evening. Perfection!

If you had to eat one meal for the rest of your life, what would it be?
My Nana’s cabbage rolls or her home made perogies. To-die-for. She is the best home cook in the world.

What was the first concert you ever went to? Describe
The first concert I ever saw was the Moffats. BOTH my mom and dad took me out for dinner one night and surprised me with tickets to the concert. I was really excited until they told me they would both be joining me.

What song could you listen to on repeat and never get sick of?
It would probably be a country song so, I’m pleading the fifth on this one.

What are you scared of?
Crabs. My Aunt has a cabin in Pender Harbour and we go there every summer. Every morning we hit golf balls into the bay and when the tide goes out, we go and collect them. One day walking back with my bucket of balls my water shoe got stuck in the mud and came off. All of a sudden I looked and saw a GIANT spider crab walking towards me. I freaked. When I looked down again, there were 6 of them all surrounding me and walking towards me. I went into panic mode, screamed, and fainted. My Aunt had to come rescue me (my family say I exaggerate this story…I promise you I am not).  I still have nightmares. As a result they are now one of my favourite foods.

What would you say is your biggest personal accomplishment to date? Explain.
It would probably have to be moving to the UK to get my Master’s Degree. I literally made up my mind I was doing it, applied and was accepted in a matter of a month or so. I found and paid for an apartment ONLINE without ever seeing it or meeting the roommates. Before I knew it I was on a plane balling my eyes out thinking “what have you just done”. It ended up being the best thing I ever did!

Follow Tara on Twitter @TaraJArmstrong

Black+Blue Captain Adrien Boisvert shares with us his take on everything bubbles. From Champagne to Prosecco, Adrien tells us why sparkling wine is always the way to go. 

My bubbles, my bubbles…  From Champagne of the finest vintage and creamy richness to fun zesty styles of fizz like a crisp Prosecco, sparkling wine is the greatest way to lighten the mood and loosen the gears.

Different regions offer great expressions of bliss such as Crémant d’Alsace of France.   A thirst quenching example of “Traditional Method” production that not only bursts of fruit and toastiness with tongue tingling bubbles, but it also doesn’t break the bank.   Paired with a lightly seasoned beef tartar, even better served extra spicy, it’s racy acidity and foamy rich bubbles are a great compliment to this raw delicacy.  Sharp Blue Cheese crostini’s are a savory partner with the slight off-dry character and fruit forward style.  The color and finally the Rosé expression of Lucien Albrecht’s Crémant offers a brilliant visual pairing most likely to tantalize all of the senses.

Prosecco, a light tank fermented Italian Sparkling, and Carpaccio provide another great example.   Fine, crisp, bubbles dissolving tender, delicate, paper thin slices of beef tenderloin, cleansing the palate for the next bite.  Crispy shallots, and mushroom chips offer a great contrast to its off-dry character and light, fresh fizz.  Finally, the foie gras and balsamic reduction are an absolutely insane compliment to these bubbles’ liveliness and zest.

With Valentine’s Day soon  upon us, Champagne, especially a fuller bodied and more complex Laurent Perrier Brut Rosé, has a star bright, bubble gum pink appearance to accompany a Blue Ribbon P.E.I.  Beef tenderloin, finely marbled with just enough  sweet, succulent fat.  A blend of Pinot Noir, Pinot Meunier, and Chardonnay, these have enough weight and complexity to once again defy the rules of wine and food.  Measured by brisk acidity and complex toasty notes, mushrooms and fresh baked goods, balanced with refreshing field berry aromas and flavours will surely satisfy one’s curiosity and palate, especially with your “main squeeze” as the guest of honour.

Whatever our taste, anytime is a good time to enjoy a glass of bubbles and to toast with friends and loved ones or even as a delightful tipple.  From victory to defeat, to romance or to friends, bubbles are the only way to go.

Cheers.

View the Glowbal Collection’s Dine Out Vancouver 2012 Menus HERE.

To make your Dine Out reservations, contact:

glowbal grill steaks & satay
(604)602-0835

COAST Restaurant
(604)685-5010

Sanafir
(604)678-1049

Italian Kitchen
(604)687-2858

Trattoria
(604)732-1441

SOCIETY
(604)629-8800

Black+Blue
(604)637-0777

Make your reservation now:

glowbal grill steaks & satay
Brandon Copico bcopico@glowbalgrill.com (604)602-0835

COAST Restaurant
Vinay Dogra vinay@coastrestaurant.ca (604)685-5010

Italian Kitchen
Francis Pendon francis@theitaliankitchen.ca (604)687-2858

Trattoria
Alberto Mura alberto@trattoriakitchen.ca (604)732-1441

SOCIETY (Friday’s only)
Dale Lawrence dale@society-grg.ca (604)629-8800

Black+Blue
Richard Goodine richard@blackandblue.ca (604)637-0777

Book your festive party between December 26^th – January 8^th  (excluding New Years Eve) at one of the Glowbal Collection restaurants and save 25% on your total food bill, when ordering off of a set menu. Happy belated Christmas!

To make a reservation for your post-holiday Christmas party contact:

glowbal grill steaks & satay: FESTIVE MENU
Kyle Johnstone kyle@glowbalgrill.com (604)602.0835

COAST: FESTIVE MENU
Franklin D’Souza franklin@coastrestaurant.ca (604)685.5010

Sanafir: FESTIVE MENU
Joey Matusicky joey@sanafir.ca (604)678.1049

Italian Kitchen: FESTIVE MENU
Ich Diocee ich@theitaliankitchen.ca (604)687.2858

Trattoria: FESTIVE MENU
Leah McKenny leah.m@trattoriakitchen.ca (604)732.1441

SOCIETY: FESTIVE MENU
Joel Tolentino joel@society-grg.ca (604)629.8800

Black+Blue: FESTIVE MENU
Richard Goodine richard@blackandblue.ca (604)637.0777