The April issue of INFAMOUS takes some of what was phenomenal in March, 2008 and put it together with exclusive editorial, a BC fashion feature, the Whistler Ski Fest, the introduction of Tequila Kitchen in Yaletown and more.

My column, Social Shot, always seen as the first thing you read in INFAMOUS (yea, pretty sweet gig,) covered a number of openings – new Gastown landmarks, Isabella Egan’s Gallery, John Fluevog’s Flagship Store in the old location of Richard Kidd, and a big day for Chef David Hawksworth who, after leaving his post at West, announced the opening of his new restaurant which will occur in 2009 at the Hotel Georgia.

Saving the best for last, one of the most amazing experiences of the month had to be in meeting megachef Daniel Boulud. A super nice guy, Boulud, who’s partnered up with David and Manjy Sidoo from Lumiere, made an appearance on March 13th to announce the opening of DB Bistro Moderne. Vancouver’s top chefs, Pino Posteraro, Vij, Tojo and others came out to show their support – it was truly amazing. In the words of the folks at UrbanDiner, with respect to Rob Feenie, ‘Lumiere and Feenies owners David and Manjy Sidoo have traded in their Mercedes for a Rolls [Royce].’

At the event, we also got a sneak peak at the floorplan for the remodel of Feenie’s and Lumiere which will take place somewhere after June 2008. Until then, they’ve got the $40 tasting bites on in the bar/lounge as well as regular menu service in the dining room. You can find out more about that in my other blog post, HERE.

Back to INFAMOUS, if you see it, pick it up. They can’t keep ‘em on the shelves no matter how many they print – heck, even I can’t get a copy without staking myself out at the delivery locations during distribution night.

www.infamousmagazine.net

Lumiere, one of the world’s finest restaurants, is slated to close soon and undergo a major transformation. Part of the transformation includes the installation of a DB Bistro Moderne which will open up next door in the space formerly occupied by Feenie’s. In the meantime, under the watchful eye of Chef de Cuisine Dale McKay and some input from super chef Daniel Boulud, Lumiere is still leading the pack with multi-course extravagance in the dining room and a nice set of tasting bites in the lounge.

A couple weeks ago, I took the opportunity to sit down for dinner at Lumiere with my wife, Mona, friend, Robert Delamar, and his wife, Midori. This was the second time in a month that I had a chance to enjoy the food at the famed restaurant and as usual I was impressed with all aspects of the dinner – from the company to the service and understandably, the food.

My friend Bob, talks about Lumiere’s history and our friend, David Sidoo on his blog, at Urbmob, HERE, in a posting titled ‘A True Baller.’ If you haven’t been to Lumiere yet, take the opportunity to at least enjoy the tasting bites before they close – the press release is at the end of this post.

Bob labels David Sidoo as a baller but one of the reasons we likely enjoy each others’ company is simple – Bob travels alot to LA, NYC and Japan on business. Having lived in Japan for a couple years, we definitely have a connection. Running a record label is definitely great for the jetset lifestyle.

Back to getting paid, Bob’s company is Urbmob – think Urban and Mobile. The company is a social network which allows artists, models and fans to share in revenues from the sale of ringtones, wallpapers and more with Urbmob’s trademarked Talent Rank service. Upload music and photos – they get transformed into ringtones and wallpapers for download. Pretty simple really, check out the blurb, below:

So you’re an aspiring artist, model or a fan hell bent on promoting your own stuff and you want to know how to monetize your insane talent. You also want your audience to recognize your talent and put you on TV, Radio, get into Magazines, and do your own events… Well you came to the right place. Welcome to Urbmob.

For artists, they post their stuff up, much like a MySpace profile and can sell their wares. Brilliant, unique and definitely defensible intellectual property. Check out the quick video blurb on their corporate site, HERE.

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You can also check out the press release from Lumière with details on hours of service and special cocktails, after the jump.

For Immediate Release
April 1, 2008

Lumière Nights, Tasting Bar Bites

Vancouver, BC – Lumière’s Tasting Bar is just the place for a little nosh with lots of posh. From now until May, sample a three-course tasting menu for just $40 per person (exclusive of taxes and gratuities). Chef de Cuisine, Dale MacKay is behind the stoves to lead and inspire the talented brigade.

A delectable trio of dishes including a starter, main and dessert are offered to foodies in the know and hipsters, who sip, savour and go. Choose from a global card of dishes that feature Ahi Tuna Tartare with Black Truffle and Asian Vinaigrette, Fresh Herb and King Oyster Mushroom Risotto and Mango Citrus Pavlova with Spring Fruit Salad. If cocktails are your pleasure, sip away at the glam bar and envibe with such elixirs as the Bourbon Stiletto, Le Nouveau Martini Francais or the Passageway to Bermuda.

Lumière reservations can be made by calling 604.739.8185. Both the dining room and Tasting Bar are open Tuesday through Saturday from 5:30 pm.

Lumière is an eclectic blend of European sophistication and modern French cuisine that speaks a languare all its own. Lumière has captured the attention and tastes of food lovers from all over the world and is the first freestanding restaurant in Canada to earn the coveted Grand Chef Relais & Châteaux designation. Now entering its second decade, Lumière will continue to set the standard for exceptional culinary experiences. www.lumiere.ca

-30-

Tasting Bar Menu

STARTERS

Ahi Tuna Tartare
black truffle and Asian vinaigrette

or

Seasonal Greens
pickled beets, candied walnuts, honey Chardonnay vinaigrette and parmesan

or

Beef Carpaccio
oven-dried tomatoes and shaved reggiano

MAINS

Fresh Herb and King Oyster Mushroom Risotto

or

Barbequed Peking Duck Broth
pork and duck wontons and Thai basil

or

Sake and Maple Syrup Baked Sablefish
braised shortrib and a soy-ginger froth

DESSERTS

Chocolate Fondant, Banana Sabayon, Peanut Emulsion, Malted Milk Ice Cream

or

Mango Citrus Pavlova with Spring Fruit Salad

or

Meyer Lemon Namelaka, Almond and Olive Oil Genoa, Toasted Marshmallow, Honey Lavender Ice Cream

$40 per person

Cocktail Menu

The Bourbon Stiletto
Bourbon, Amaretto, muddled fresh lemon, with a dash of orange bitters, garnished with cerises griottes
with Wild Turkey $10
with Makers Mark $15
with Pappy Van Winkle 20 yr $30

The Lemon-Basil Fauxito
Stolichnaya Vodka muddled with fresh basil, lemon and sugar, topped with soda
$10

A Cocktail Named Desire
Brandy, shaken with Kirsch, Maraschino liqueur and orange bitters, shaken and served neat
with St. Remy Napolean Brandy $10
with Alvear Brandy $15
with Hennessey Davidoff Cognac $40

Passageway to Bermuda
Gosling’s Dark Rum, fresh lime and orange, Orgeat Syrup, finished with Stewart’s Ginger Beer and Soda
$12

Margarita Superiore
Tequila, Grand Marnier Cuvee Louis Alexandre, blue agave syrup, lime and orange juice, shaken with egg white
with El Jimador $12
with Patron Reposado $30
with 4 Copas Anejo $39

Apple Cilantro Sipper
Cilantro muddled with Giffard Manzana Liqueur, Plymouth Gin and fresh lime of lime
$10

The Ginger Rogers
Freshly grated ginger root, muddled with lime, fresh mint leaves and Plymouth Gin garnished with a sweet surprise!
$10

Le Nouveau Martini Francais
An old classic with a new twist. Vodka and Chambord, shaken with fresh pineapple juice, topped with Cordoniu Cava Rosé
with Stolichnaya $12
with 42 Below $15
with Chopin $18

Te Puke Rendezvous
Plymouth Gin and Giffard Manzana Liqueur with muddled kiwi fruit, shaken with lime juice and aromatized with elderflower syrup
$12

Americano Royale
Campari and Cinzano Rosso topped with Monmousseau sparkling wine and an orange twist
$13

Ritz Royale
Brandy, Maraschino Liqueur and Cointreau, topped with lemon juice and Monmousseau sparkling wine
$15

2007: A Sake Odyssey
Granville Island Unfiltered Sake, muddled with fresh basil, lemon juice and simple syrup, topped with Monmousseau sparkling wine
$15

Media contact:

Judy Ahola
Director of Public Relations and Special Events
Lumière
2551 West Broadway
Vancouver, BC V6K 2E9
C: 604.816.4779
E: judy@lumiere.ca
www.lumiere.ca

Tucked away on Vancouver’s west side, Lumière delights those with a passion for the palate. Sophisticated Modern French cuisine. Gracious hospitality. Relais & Châteaux. Simply, Lumière.

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