May 14, 2012
Leave your business card behind when you lunch with us on Tuesdays and get more than just a great meal! Every Tuesday afternoon we will be drawing from our pool of business card entries and the winner will receive their next Tuesday’s lunch on us. Good luck!
April 24, 2012
Nachos originated in 1943, in the city of Piedras Negras, Mexico. Conceived as a snack for the restaurant staff at Victory Club, Maitre d’ Ignacio “Nacho” Anaya put together tortilla triangles, melted shredded cheese and sliced jalapeno peppers. Clearly, Nachos have come a long...
February 23, 2012
Table travelers of the world, we invite you to take the Glowbal Collection Tour! Back by popular demand, we introduce to you, the Passport Program. Contest Details: Between February 29th – March 29th collect a stamp at each location in your Glowbal Collection Passport. After your first stamp, ...
February 18, 2012
We are pleased to partner with one of the premier wineries of the world, Maison Louis Latour. Join us for an exclusive evening filled with decadent food and exquisite wine. Corporate Chef Josh Wolfe and Chef de Cuisine Jason Labahn have prepared a beautiful 6 course meal to be paired alongside Latour’s finest...
February 17, 2012
Enjoy the ultimate culinary extravagance with Surf+Turf Sundays at Black+Blue! Priced at $35 per person, our Chefs are offering up a twist on the classic notion of Surf+Turf. Enjoy a rotating showcase of all that land and sea have to offer. Reservations are recommended. Call us at 604-637-0777.
February 8, 2012
Black+Blue’s Executive Chef, Jason Labahn, recently met with 650AM ‘Just Here For the Beer’ radio host Joe Leary, to have a conversation about their love of steak and beer. Take a look below to see what he had to say!
February 7, 2012
Everybody has been talking about Black+Blue as the go to spot for the perfect Beef Dip. Every Wednesday we will be offering $10 Beef Dip lunch at Black+Blue. Shaved Prime Rib on toasted French bread, served with fries and au jus. The perfect Wednesday lunch!
January 24, 2012
There’s been a lot of talk about Black+Blue’s design elements; but now it’s time to talk about the beef! Black+Blue offers up the finest cuts of beef available, proudly displayed in our glass encased dry aging cellar. Aged for 28-45 days, the Himalayan Salt Wall creates an unforgettable...
January 23, 2012
Name: Jason Labahn Position: Executive Chef at Black+Blue Where did you grow up? Orlando, Florida What inspired you or how did you start in the hospitality business? I dropped out of school and had to get a job. I started washing dishes and it was love at first sight. I had always cooked with my father...
January 23, 2012
Glowbal Group’s very own Oenophile, Robert Byford, recently shared his knowledge of food and wine pairings with B.C. Business Magazine. Click the link below to see what he had to say! Robert Byford’s ‘Ask An Oenophile’
