Dynasty Seafood accepting the Restaurant of the Year award from the Vancouver Magazine editorial team Dee Dhaliwal, Anicka Quin, and Neal McLennan. 

Awards show celebrates first-ever Chinese Restaurant of the Year; Joël Watanabe named Chef of the Year

At yesterday’s Vancouver Magazine Restaurant Awards, Dynasty Seafood became the first-ever Chinese restaurant to win the coveted Restaurant of the Year title. During the 28th annual addition of the awards show, 41 gold awards were handed out, as the industry’s top talent gathered to celebrate their own.

“Though Vancouver is renowned for having the best Chinese food outside of China, there has often been a disconnect between Chinese restaurants and non-Chinese diners. Dynasty Seafood has changed all that,” said Neal McLennan, Food Editor, Vancouver Magazine. “Chef Sam Leung has bridged the gap like no other, by reaching out to non-Chinese diners without compromising the integrity of his traditional dishes. We are thrilled to celebrate Dynasty Seafood, and all the talented teams who took home Restaurant Awards this year.”

 Chef of the Year honours went to Joël Watanabe. The award recognizes the triumph of Watanabe’s refined fusion style which Vancouverites have come know, first through his modernized Chinese-French menu at Bao Bei, and now through his Japanese-Italian menu at Kissa Tanto. “Humming with clarity,” “honesty,” and “elegance,” is how the judges described Watanabe’s food. Kissa Tanto also picked up gold in the Best Pan-Asian and Best Design categories.

Fraserhood favourite, Savio Volpe, celebrated top honours in the Best New Restaurant category. This year’s show saw the addition of several new categories, including Best Brunch (Café Medina), Best Sushi (Zest), Best Vegan/Vegetarian (The Acorn), Best Bakery (Thomas Haas), and Best Pacific Northwest (Royal Dinette).

There were surprise upsets in some categories, with CinCin taking Best Italian and My Shanti winning Best Indian. Meanwhile, Hawksworth once again defended its Best Upscale Restaurant title, and Le Crocodile and Maenam repeated for Best French and Best Thai respectively. Best Latin saw La Mezcaleria and newcomer, El Santo, tie for first place. Around the province, Araxi took Best Whistler, Agrius won Best Victoria, and Waterfront Wines was named Best Okanagan.

Uva’s Sabrine Dhaliwal took home Bartender of the Year; L’Abattoir’s Lisa Haley was named Sommelier of the Year;  Pemberton’s North Arm Farm won the Producer/Supplier Award; and Sid and Joan Cross were honoured with the Lifetime Achievement Award. For five decades, Sid, an oenophile, and Joan, a cookbook editor, have sought out and celebrated the local culinary pioneers who have changed the way we eat and drink. Together, they’ve promoted the region’s up-and-coming city talent to chefs, winemakers, and producers throughout the world. 

Our intern, Sara, played an integral role in organizing the ever-popular Chefs’ Showcase at this year’s Vancouver Magazine Restaurant Awards. Here she shares her takeaways on making it a success:

On April 13th, we helped Vancouver Magazine celebrate its 27th Annual Restaurant Awards. Hosts Gloria Macarenko and Stephan Quinn from CBC handed out nearly 50 awards ranging from Restaurant of the Year to Best Food Truck. A panel of 18 judges spent the past year preparing for this event, tasting more than 2,000 dishes all over Vancouver and BC, narrowing their list down to 150 restaurants in 48 categories.

Elettra Communications (and its principals) has been the producer behind the event for 14 years. Their work includes everything from organizing the event set up (alongside the Sheraton Wall Centre, the host venue), to getting key influencers within the community to participate.

The Chefs’ Showcase is an opportunity for all nominated restaurants to share their work with their peers and local influencers. During the first couple weeks of my internship at Elettra, I had the responsibility of planning and executing the Chefs’ Showcase. Before my internship at Elettra, I had never planned an event. I had help organized events but I had never executed one from start to finish.  Looking back at the event, there are a couple tips that everyone planning an event, either big or small, needs to know that make your job easier:

1. Details are huge

People say that the details really make an event. Once the big things are booked, the details have to be taken care of. This could be everything from double-checking that the sponsors have everything they need, to making sure the flower arrangements are exactly how the client envisioned them. Having the details thought out before the event ensures you deliver exactly what the client wanted and frees you from worrying about any unexpected hiccups.

Before I called a restaurant to ask them to participate, I found out a little bit about the restaurant. The simple things such as who their Chef and General Manager is and how long they have been open. Just having a quick browse around their website before calling helps to get a feel for the restaurant and how best to approach them.

2. Organization is key

You may have a vision as to what the event should look like, but without having a plan, it makes the vision hard to accomplish.  Being able to put together a plan of what the event will look like will make it easier to connect with different vendors and have contract and contact available to you. Having this information will make the weeks running up to the event is less chaotic, and if there are any issues, the information is right there to access.  

Starting with just an Excel spreadsheet listing the restaurants who were nominated, I had to craft a system to keep participating restaurants and their information organized. If I received an email or a phone call from a nominated restaurant, I would have to input it right away otherwise I knew it would just get lost or forgotten about. Having this information printed out made the registration of the showcase go more smoothly.

3. Be a problem solver

Things will never go exactly as you planned. If something comes up, being flexible will help you think on your feet and solve problems in a creative way.

With 36 different chefs (and restaurants) with over 46 dishes there will always be some issues. Despite requesting otherwise,  of the dishes arrived on site the same time which made matching up the dish with its label challenging. Having critical information printed out before hand allowed me to match the dishes to the information. If something didn’t match up properly, I got creative and figured out ways to match the dish to the restaurant.

A big thank-you to all of the participants in the 2016 Chefs’ Showcase at the Vancouver Magazine Restaurant Awards. You can check out all of the winners here. From having seen their work up close, I highly recommend you pay them a visit. 

I can’t believe how quickly time flies. It seems like just yesterday I started my internship here at Elettra Communications, yet somehow I’m already heading into my last week. Working with a range of clients in a variety of industries, I’ve been lucky enough to have some pretty great experiences in my short time here.

On my first day, I was able to help out with Harbour Centre’s Urban Grind. I got to meet thousands of Vancouverites that, through the power of PR, showed up to hike to the top of the Vancouver Lookout to enjoy some music, beers, and great city views. I also got insight into the back end of events like this by tracking the event’s success on a weekly basis and preparing a post-event report for the client. 

In addition to the Urban Grind, I was part of a team that celebrated all of the hardworking employees at YVR, promoting their new employee appreciation program: YVR Stars.

I got to spend a morning handing out coffee, tea, and cookies to YVR employees coming in to work, while telling them about the YVR Stars program.

On top of that, I was solely responsible for organizing the Chefs’ Showcase for this year’s Vancouver magazine Restaurant Awards. What does that mean? It means I got to spend a good portion of my days talking to the top chefs in Vancouver and inviting them to prepare some of their signature dishes to be presented to (and thoroughly enjoyed by) the over 900 guests at this year’s awards. This also means I got to work on a project that was 100% my own, from start to finish. That was a pretty good feeling.

Plus, I got to catch a glimpse of the event itself - a room full of Vancouver’s finest from the restaurant industry coming together to celebrate each other’s successes.

Aside from working on some pretty amazing events, my internship at Elettra has allowed me to put my writing skills to good use. One of the main reasons I’m in PR is because I love to write. Throughout my internship, my bosses recognized this passion and encouraged it by giving me opportunities to write blog posts, client articles, and social media content.

I would also like to acknowledge some of the extra perks of working at a PR agency - the proverbial cherry-on-top of my internship. Working on the Vancouver magazine Restaurant Awards meant I was able to visit some of Vancouver’s top restaurants before the crowds got to them. I also got to hand deliver mail to some pretty great food trucks; needless to say, some delicious lunches were had. Additionally, I was able to attend this year’s Boink Day hosted by Spring Advertising where I learned I could bouce on a pogo stick over 30 times for a good cause!

So there you have it, some first-hand insight into life as an intern. It’s been an incredible experience and I couldn’t have enjoyed it more. Of course, saving the best for last, I would like to thank all the ladies at Elettra for being so supportive and encouraging during my time here. I hope our paths cross again soon.

And now, I’m off to find a job!