Every Tuesday afternoon we will be drawing from our pool of business card entries and the winner will receive their next Tuesday lunch on us.

Good luck!

Join the @Glowbal_Group team and the COAST Bar Boys, @MartiniSlinger, @dmoted, @OscardelaOyster, @SnapEditShow and @JohnTBullock, for an afternoon of free oysters at the Chill Bar!

This will be a great opportunity for you to meet Glowbal Tweeters too, including:

@ShannonBosa
@Pat_Austin
@TaraJArmstrong
@Copico
@CaptKyle
@M_A_Moore
@Craig_Chef
@Franchise_GRG
…and many, many more!

When: Saturday, May 26th
Time: 3:00pm – 5:00pm
Where: COAST Restaurant, 1054 Alberni St.

Please RSVP with your name and Twitter handle to marketing@glowbalgroup.com. We look forward to meeting you all!

We recently stumbled  across this Mel and Rose blog post and we thought it held some pretty valuable wine drinking information – enjoy!

Here you will find a reference key to common information printed on all Italian wine labels. We hope this elementary approach will be helpful when you venture into the Italian section of a wine shop.

To explain our short supplement, we have chosen three labels that are different in shape as well as in the amount of information printed on them. To provide a common reference key, we have numbered the data printed on the 1998 Montepulciano d’Abruzzo Riserva Bosco label, the one that includes the greatest amount of information from 1 to 11. On the other two labels we have skipped the numbers for which no information is provided. Thus, the 2000 Korem Isola dei Nuraghi label from Argiolas is missing numbers 3 and 11, while the 1998 Amarone della Valpolicella Classico Conte di Bregonzo label is missing numbers 6, 10 and 11.

1. Type of wine
2. Wine appellation
3. Additional denomination
4. Vintage year
5. Name of the wine
6. Color of the wine
7. Quantity in milliliters
8. Alcohol content by volume
9. Nation of origin (in our case, obviously Italy)
10. Bottling company data
11. Importer (this information is obviously missing from labels of Italian wines purchased in Italy).

This delicious Spot Prawn Tortellini 3-step-recipe will highlight this season to it’s fullest extent.  Trust us – the effort to make this homemade dish is well worth it.

Step 1: Pasta Dough
400g semolina
400g all-purpose flour
16 egg yolks
4 whole eggs
50ml olive oil

Place both semolina and all purpose flour in a mixer with a dough hook. Turn on mixer to low and begin adding the yolks one at a time until they are just incorporated. Add in the whole eggs until fully incorporated. Add in the olive oil. Important not to add salt to the mix, because the salt reacts to the eggs and starts to turn the dough brown.  Remove from mixer and knead on a floured board until completely smooth and until the dough has a nice shine to it. Reserve in the fridge for at least two hours to rest. Roll out pasta with a pasta machine thin enough so that you can see your hand through the dough, cut with ring mold into large rounds.

Step 2: Sauce Vierge
10 Roma tomatoes, peeled, seeded & diced
200g shallot, peeled and minced
100g garlic, peeled and minced
25ml coriander seed
500ml olive oil
100ml basil, chiffonade
50ml chives, minced
1 whole lemon

Take the shallot, garlic, coriander seed and olive oil and place in a pot over low heat.  Heat for 10 min to infuse the flavor and reserve until ready to use. When ready to use, take your olive oil mixture and add it to a pot with the tomatoes. Heat until warm and add in your basil and chives. Finish off with squeezed lemon juice and salt.

Step 3: Spot Prawns
10 spot prawns
10 leaves of basil

Blanch whole prawns in salted, boiling water for 30 seconds and place in ice water. Peel Spot Prawns and put aside in the fridge. Blanch basil for 30 seconds in salted boiling water, place in a ice bath.  Squeeze all the moisture out of the basil and set aside. Take Spot Prawns and wrap with one piece of basil and put aside. Wrap each prawn with a round of pasta and form into a tortellini and place in the freezer until ready to use. When ready to eat and sauce is warmed, place the spot prawn pasta in boiling salted water for 3-5min. Strain the water and toss in the Sauce Vierge and serve! Serves 4.

Brunch in Yaletown begins with complimentary mini donuts and fruit smoothie shooters. Savoury fare includes: Panettone French Toast; Mushroom Fritatta; and Lobster Benedicts… to name but a few stellar brunch selections. Open Mother’s Day from 10am.

Brunch Menu
604.602.0835

Normally reserved for evening-only seafood feasts on the weekend, COAST is opening its doors to welcome moms and their brunch broods on Mother’s Day. West Coast-inspired dishes include: Chilled Seafood Platters loaded with lobster, prawns, crab, mussels and more; Dungeness Crab Benedicts; and Smoked Salmon Club Sandwiches. Open Mother’s Day from 11am.

Brunch Menu
604.685.5010

Raise a glass to mom with a Colazione Bellini Speciale – a delightful vodka and apricot brandy citrus cocktail. Satisfying menu selections include: Tagine made with tomato poached eggs, chicken sausage, eggplant, sun-dried tomatoes and charred scallions; Timballo Primavera with eggs, tomato sauce and fior di latte; and Breakfast Pizza with boar bacon, roasted scallions, burrata and egg.  Open Mother’s Day from 10am.

Brunch Menu
604.687.2858

Brunch at the popular Kitsilano restaurant includes a complimentary fruit smoothie shooter and tasty Tiramisu bread. Hearty menu options include: Stufato di Verdure – Italian pot pie with eggs, tomato, smoked pancetta, asparagus, spinach béchamel and Italian pastry; and Smoked Salmon Omelets filled with smoked salmon, pickled  red onion, arugula and mascarpone. Open Mother’s Day from 10:30am.

Brunch Menu
604.732.1441

May 8th – Monthly Birthday Winner announced.

May 13th – Treat Mom to an indulgent Mother’s Day brunch at glowbal grill, COAST, Italian Kitchen and Trattoria. Each restaurant will feature something with Mom in mind. Make your reservations now!

May 21st – Victoria Day

May 24nd – May 31st – Each Glowbal Collection restaurant is taking you on a culinary tour from May 24th-31st with it’s ‘glowbally’ inspired menus. This month’s lineup includes inspiration from New York, spot prawns, Spain, local mushrooms and much more.

May 26th – Buck-a-Shuck will be happening every day of the week during the summer months!  Join us daily, including Saturdays and Sundays starting May 26th,  between 3pm-5pm where Buck-a-Shuck Chef Select oysters are only $1 each!

‘Late Nights’ in O Lounge at COAST – Special guest DJ every Friday & Saturday night 9:30pm – late.

JUNE EVENT LISTINGS

June 1st, 2nd, & 3rd – EAT! Vancouver – all 7 locations will be participating in this year’s EAT! Vancouver. Three of our Chefs will be doing a live cooking segment! Stop by BC Place and say hello!

June 11th – Monthly Birthday Winner announced.

June 17th – Father’s Day – Dad deserves more than just a tie. Bring him for a dinner fit for a king at any one of our locations. Make your reservations now!

June 21st – The Gong Show returns for all those worshipers of the sun. We invite you to join us at Sanafir for an uninhibited celebration of the Summer Solstice.

June 21st – June 28th – Each Glowbal Collection restaurant is taking you on a culinary tour from June 21st-28th with it’s ‘glowbally’ inspired menus. This month our Chefs were inspired by Texas, fresh salmon, France and New Orleans!

‘Late Nights’ in O Lounge at COAST – Special guest DJ every Friday & Saturday night 9:30pm – late.

These relatively simple, showstopping cooking methods will provide you with the juiciest, most fragrant piece of fish you have ever had – your guests will think you are a culinary master.

Watch as COAST’s Executive Chef Eric Pless takes us through the steps of two very unique dishes. Be sure to stop by and try them for yourself.

If you would like more details about this piece, please email us at marketing@glowbalgroup.com.

Chef Jason started the Steakhouse Nachos as a feature dish months ago, however as a result of its popularity and guest requests, you can now find them as a permanent item on Black+Blue’s menu.

Brought to you by popular demand, watch as Chef Jason Labahn takes us through the steps of building our famous Steakhouse Nachos.

BBQ Steakhouse Chili Recipe:
1lb diced steak/strip/rib/filet
1 tbsp. vegetable oil
1 cup ketchup
1/2 cup Worcestershire Sauce
1/2 cup red wine vinegar
1 tbsp. smoked paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
Water as needed

Brown the diced beef in vegetable oil. Add dry spices and sauté for one minute. Mix in wet ingredients and add enough water to allow the chili to simmer. Once the beef is tender and the sauce has thickened, season to taste and serve.

Crispy Jalapeños :
2 thinly sliced Jalapeños
1/2 cup cornstarch
1/2 cup all purpose flour

Slice peppers very thin. Then, mix the dry ingredients well and toss in the peppers. Lightly fry the slices in vegetable oil until crisp.

Louie Dressing:
1 cup mayonnaise
1/4 cup heavy cream
1/4 cup chili sauce
1 tsp. Worcestershire Sauce
1 tsp. fresh lemon juice
3/8 tsp. salt
1/8 tsp. cayenne pepper
2 tbsp. very finely chopped white onion

Combine the ingredients and mix very thoroughly, being sure to mix the onions well into the sauce. Refrigerate for a few hours before serving so all flavors blend.