Martini Moments

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Official 2010 Winter Games Poster Unveiled

The posters feature the traditional maple leaf rendered in a new way that is symbolic of a country that is young at heart, diverse, dynamic and fun.

-John Furlong, VANOC CEO

The maple leaf. It’s one of Canada’s most widely recognized symbols and now it’s the face of the official 2010 Winter Games posters. But instead of the standard rustic red, this maple leaf is an anthology of nature and urban symbolism in wintery shades of blue and vibrant greens.

The complementary posters, reflecting the signature look of the 2010 Winter Games, have a bold, contemporary design and feature a cropped maple leaf composed of a vibrant palette found in the natural landscape of Vancouver and the Sea to Sky corridor, the Games Host Region. When the Olympic and Paralympic posters are displayed together, the two halves of the maple leaf join to create a whole, a concept that is a first for an Organizing Committee. The Official Emblems of the Games, and the Games motto With Glowing Hearts/Des plus brillants exploits, are also on the posters; all poster elements are artfully displayed on a white wood grain textured background.

Like other Games posters before them, the official posters of Canada’s Games — the 21st produced for a Winter Games — will hang on bedroom walls and office boardrooms around the world. Among collectors, Olympic and Paralympic Games posters are some of the most coveted Games keepsakes.

The posters go on sale today at vancouver2010.com/store and at The Olympic Stores located at Vancouver International Airport and in Whistler, BC, starting at $15 CAD.

The Creative Process

Created by hand using paint and mixed media prior to digital composition, the techniques employed to produce the original piece of art complement the modern and dynamic style of the Vancouver 2010 graphics. The Look of the Games graphic elements in the poster were created by members of the Vancouver Organizing Committee for the 2010 Olympic and Paralympic Winter Games (VANOC) design team, and the poster concept and unique interpretation of the graphic elements were brought to life by VANOC designer Ben Hulse.

“As one of the most visible and collectible items of the Games, we’re proud to offer Canadians and supporters around the world official posters that truly illustrate the spirit of Canada’s Games,” said John Furlong, VANOC Chief Executive Officer. “The posters feature the traditional maple leaf rendered in a new way that is symbolic of a country that is young at heart, diverse, dynamic and fun. The unique pairing of these posters reflect our integrated approach to celebrating the 2010 Olympic and Paralympic Winter Games as one event for Canada.”

http://www.vancouver2010.com/en/news/feature-stories/-/68964/32574/1mdah8a/official-posters-of-the-games.html

Bonus! June Date Night

We weren't expecting to be celebrating June's "Date Night" with just the two of us ... but with baby girl still cozy and happy in the belly we took full advantage of the opportunity to enjoy a lovely Summer evening.

The Cannery has been serving Vancouver since 1971.  The adorable couple next to us was thrilled to be seated at the exact same table where they shared their first date 24 years ago.  The location is awesome, situated right on the water inside the Port of Vancouver's property.  (If you'd like you can even travel by boat and dock at the private pier.) 


The atmosphere inside is full of history and character.  We really enjoyed the local mussels served in a cast iron skillet with house made Chorizo sausage, rosemary and stewed tomatoes (photo above).  The Caesar salad with bay shrimp was also outstanding.

Darrin couldn't resist complimenting the meal with a bottle of 2005 Tori Mor Willamette Valley Pinot Noir from Oregon.  A rare find here in BC!  The best part was that he was able to take half the bottle home at the end of the meal.  I have a feeling this is one of the last times that will happen.  It won't be long before I'll be sharing in the pleasures of the grape once again.

Waiting for baby...

So you think you can dance and cat naps.

Celebrating w/ Sushi

The first meal of my mat leave was amazing sushi @ the Blue Water Cafe's Raw Bar in Yaletown.
(Don't worry, I didn't eat the raw Toro tuna ... this is Darrin's dish but it was too pretty not to photograph)

Second Wedding Anniversay

Darrin and I celebrated our "cotton" anniversary in our pajamas with some delicious Dungeness crab.  It was a beautiful sunny evening, much like our wedding night.

I feel extremely blessed to have enjoyed two wonderful years of marriage.  I look forward to sharing our next chapter together with baby girl.  XOXO

 B E F O R E

A F T E R

You light up my life ... May Date Night at Lumière

The last one with just the two of us!

Six delicious courses paired with love.  Easily one of the most memorable meals we've had in Vancouver.  The service was amazing, the ambiance was simply elegant and the flavours in each and every dish were extraordinary. 

 

http://www.lumiere.ca/

Lovely Lilacs

MAY Flowers!

Spring Time

Steamer clams - yummy!

Pier 101

Oregon Coast

Lincoln City

sunny spring sunday

March Date Night - Discovering our Ch'i

Life is good.

Darrin and I enjoyed a very special evening at the new Shangri-la Vancouver for our March Date Night (a long standing tradition of doing something special and sweet the final Friday of every month.)

We began in the lobby bar for a Manhattan and a cranberry mocktail.  After a quick pee in the most lavish bathrooms ever (complete with a crystal chandelier and an onyx sink in each stall) we headed up for our "couples massage" at the beautiful Ch'i spa.   

We were treated like royalty from the moment we arrived.  A lovely spa consultant greeting us at the door and offered us seat in a cozy waiting area where she provided a survey to determine which of the five elements would be used as the focal point of our treatment.

After placing our shoes in a wooden box we were escorted in our slippers to a private change room with wood panel-ling, flickering candles and an assortment of hand-crafted accessories from Nepal.

After slipping into luxury robes made of 100% chenille micro fiber (they might as well have been pure cashmere) we were treated to a rose petal foot bath and served ginger tea out of a gorgeous jade cup.

Next we  were taken to another room inside the 850 square foot suite to receive a sensual and relaxing head, neck and shoulder massage inspired by the five elements of Ch'i.  The treatment began with the sound of a Tibetian singing bowl (used to balance one's energy) and ended with the ringing of Tingsha cymbals (to promote positive energy.)

After a smooth transition back to earth, our mind and bodies were off to MARKET by Jean-Georges.  The six-course tasting menu offered a delicious display of flavors for a modest $60.  Although they were all exceptional my top favourite was the Fioe Gras brûlée.  The unique concept was simply decadent from beginning to end. 

Overall, I found the ambiance lovely, the service perfect and the food truly tasty.  I am pleased to share that MARKET has been added to my short list of Vancouver favourites.

 

 

Behind the Scenes Tour - Richmond Olympic Oval

 

In a word ... impressive!  The world of Men's and Women's Speed Skating is in for a treat.

http://richmondoval.ca/

In July 2004, the City of Richmond signed a proclamation to take a lead role in the development of the Long Track Speed Skating Venue for the 2010 Olympic and Paralympic Winter Games.  With a vision to create a unique destination and international gathering place for wellness and sports excellence, the City developed the blueprints for a breathtaking venue on the banks of the Fraser River that would be a hallmark of sustainability, accessibility and world-class sportsmanship – The Richmond Oval.  More than a spectacular venue for the 2010 Olympic Winter Games, the Oval also signifies a major investment in the overall health and wellbeing of the diverse community of Richmond.

The Richmond Oval is a 512,000 square foot, multi-use facility, with capacity for 8,000 spectators.  Its permanent features include community wellness services and programming, sports medicine and sciences, a major fitness centre, community activity areas and restaurant and retail space.  The area surrounding the Oval will be the site of a major waterfront neighbourhood incorporating a park and a plaza, with residential, commercial and public amenities.

Sustainability:

The City of Richmond recognizes the importance of upholding and exceeding high standards in environmentally sustainable building and operating practices.   A commitment has been made through the Canadian Environmental Assessment process to minimize or mitigate environmental impact resulting from the Oval project.

Before site clearing, a wildlife biologist and arborist assessed the Oval site area.  As many trees as possible were preserved, particularly along the river and canal.  The City committed to transplanting at least 36 trees, including trees of historical significance, to local parks and other city property, in addition to meeting or exceeding their goal of planting at least two trees for every one removed.  Suitable wood was allocated to construction of the building and also for local art projects.  In addition, the landscaping plan upholds sustainability standards by maximizing use of native vegetation and minimizing potential for introduction of invasive species.

The Oval’s structure is designed to qualify for silver certification on the Leadership in Energy and Environmental Design Scale (LEED®).  Typically used to evaluate residential and office buildings, the scale was developed in the United States as a method for recognizing buildings for their efficient use of energy and other resources, minimization of waste, and quality of indoor environment.  Meeting the LEED® requirements is an ambitious endeavor for a building of this size, but will result in long term operational cost savings, both financial and environmental.

One impressive example of the sustainability features of the Oval is its refrigeration system.  Heat energy removed from the ice creation process will be used in other areas of the building.  The possibility of using waste energy to heat and cool the neighbourhood surrounding the Oval is also being explored. 

Another resource-conserving feature is the roof, which is designed to collect and funnel rainwater for toilet pressure supplementation as well as landscape irrigation.  The 100m by 200 m roof is composed of salvaged pine beetle wood, making it the largest surface ever covered by the once-discarded wood. 

The City of Richmond has also committed to nurturing the marshlands and estuary in the vicinity of the Oval and will construct interpretive trails along the waterfront to educate visitors on Richmond’s natural beauty.

Snow in March

 

Some people went to work this morning ... others found something else to do.

34 years and counting

Darrin and I celebrated my birthday with a lovely weekend getaway in Seattle.  The days were full of good shopping, eating and tender lovin' care.

Happy Valentine's Day

 
 
 

Holding the 2010 Olympic Torch

Yesterday we celebrated our one year countdown to opening ceremonies.  My team launched the design of the torch we have been working on for over two years, I hung out with six time Olympic medalist Cindy Klassen and ended the night at a concert featuring Vancouver's own Sarah Mclachlan.  Not bad for a day's work.

Team Photo

2010 Olympic Torch Unveiled

   

Horray!  The torch is free ...

ROD MICKLEBURGH
Globe and Mail Update
February 12, 2009 at 1:04 PM EST

WHISTLER, B.C. — With one year to go, Winter Olympic spirit hit this alpine community today as the official Olympic torch and torch-bearer uniforms for the 2010 Games were unveiled before hundreds of boisterous, warmly-clad enthusiasts.

The long, curving, sleek white torch was designed by Bombardier to withstand the rigours of Canada's wintry climate and to represent lines carved into the snow by alpine skiers.

The torch was not lit for the official unveiling, but designers said its brilliant orange flame will unfurl like “a flag fluttering in the wind” when carried on its 106-day, 45,000-kilometre journey across the country.

According to Bombardier, the 94-cm long torch, weighing 1.6 kilograms, will burn for at least 12 minutes, using a blend of fuels such as propane and isobutene.

The company, an official Olympic sponsor, will manufacture an individual torch for each of the 12,000 torchbearers taking part in the run, the longest route in a single country in Olympic history.

http://www.theglobeandmail.com/servlet/story/RTGAM.20090212.wtorch0212/BNStory/Front/home

 

Ms. Baby Girl Eden's Second Picture

 

Darrin's 34th circle around the sun ...

   
 

Baby's First Photo

January Date Night - From Russia with Love

This month's date night featured a private Doukhobor (Russian) cooking lesson that I purchased at a silent charity auction.  With the help of our chef, Darrin and I made an authentic Borsch soup from a family recipe, a special buttery noodle dish and yummy Pyrahi (a light bread dough filled with garlic, cheese and potato).  Most of the Doukhobors that settled in Canada were vegetarian. They believed that it was wrong to kill and this included animals, so it was not right to eat meat.  What a fun and unique experience.  As tradition would have it, we've got enough soup to feed the neighborhood ... come on over!

 

 
 

Happy New Year!!!

Champagne Cocktail

• 6 ounces chilled champagne
• 1 cube sugar
• Angostura bitters

Soak sugar cube with Angostura bitters.
Place the cube in the bottom of a champagne flute. Fill with champagne.
Garnish with a lemon twist.

Feliz Navidad

Hola, Amigo!

Darrin and I recently returned from an extended holiday in Cozumel, Mexico.  The trip was full of sunshine and lots (and lots) of rest and relaxation. 

We enjoyed all the benefits of a fancy all-inclusive resort, swam in the beautiful crystal clear waters of the Caribbean, explored ancient Mayan ruins and eat enough guacamole to last a lifetime. All in all, my batteries are fully charged and ready for 2009.

To check out some photos of the trip, click here.

   

Happy Holidays

Dirty Santa Cocktail

(created by Chef Jules)

Dark or spiced rum on the rocks and layered with coke and eggnog
Top with a bit of cinnamon and nutmeg and a drop of whipped cream
Use a cinnamon stick to stir

Christmas Cake Shot

 

1/2 oz Frangelico hazelnut liqueur
1/2 oz house-infused vanilla vodka
lemon slices
sugar

Add vodka and Frangelico® to a shaker with ice.
Shake and pour into a shot glass.
Garnish with a sugar-coated lemon.
Drink the shot and follow it immediately by sucking on a sugar-coated lemon wedge.

Holiday Spiced Wine

1 bottle red wine
3 tablespoons honey
1 sliced orange
1 sliced lemon
1/2 cup brown sugar
Blend of Cinnamon sticks, Cloves, Allspice

Combine wine, honey, spices, lemon slices, orange slices and brown sugar and simmer softly for 10 to 15 minutes. Enjoy!

Pumpkin Pie Martini

DAVID WOLOWIDNYK'S 'PIE' COCKTAIL
(David is the Bar Manager of West Restaurant Vancouver.)


Infusion Ingredients and Measurements:

1 small organic sugar pumpkin (approx. 1.75kg)
1 fresh vanilla bean pod
1 cinnamon stick
20 cloves
14 – 16 cardamom pods
1 – 1.14L Vodka (pick your favorite)
1 – 2L Jar with a tight closing lid


Infusion Preparation Method:

1. Cut the pumpkin in half and remove the pulp and seeds from the inside. Do not discard the pulp and seeds.

2. Slice the pumpkin into long strips, and remove the outer skin with a sharp knife, then cut the pumpkin flesh into small pieces approximately 3-4 mm thick.
The small pieces increase surface area of the pumpkin for maximum contact with the Vodka and a slightly faster infusion.

3. Place half of the sliced pumpkin into the 2L infusion jar.

4. Take the vanilla bean and make an incision down the length of the pod then insert it into the infusion jar with the pumpkin pieces, next add the cinnamon stick, cloves, and cardamom pods.

5. Separate the pulp from the seeds and put the pulp into the infusion jar.
(Roast the seeds in the oven with a little seasoning salt, they make a great snack and are loaded with zinc)

6. Add the remaining cubes of pumpkin and fill the jar with your favorite vodka.

7. Time to let it sit for approximately 2 weeks at room temperature; occasionally gently stir the mixture with a spoon. The Vodka will preserve the ingredients so refrigeration is not necessary. During the infusion time the flavor of the spices will evolve and color will be extracted. The color desired is a brownish orange.

Once time has passed and the infusion complete…

1. Line a colander with a single layer of cheesecloth and place it in a large bowl to strain the pumpkin infusion. Press the pumpkin with a muddling stick or the back of a spoon to remove some of the vodka that has absorbed into the pumpkin.

2. Re-strain the vodka through a new single layer of cheesecloth to remove some of the sediment. The resulting color of the infusion is held in the small amount sediment that is left.

3. Funnel the infused vodka back into an empty bottle and store in the refrigerator indefinitely. I always keep one bottle from the previous year so that I can start serving this cocktail as soon as the season’s first pumpkins are ripe and this years infusions are working their magic.

Cocktail Ingredients and Measurements:

2 oz Pumpkin Vodka
½ oz simple syrup
3 ginger snap cookies ground into crumbs
1 slice of orange (for moistening the rim of the martini glass)
1 nut of nutmeg and a fine grater
Freshly whipped cream

Cocktail Preparation Method:
1. Moisten the outer rim of the chilled martini glass with the slice of orange and coat the rim by placing the glass upside down into the cookie crumbs. Lifting the glass and holding it upside down still take a napkin to remove any crumbs from the inside rim to prevent them from falling into the cocktail and disrupting the appearance of the drink.
2. Fill a cocktail mixing glass with ice and add 2oz of the Pumpkin Vodka.
3. Next add ½ oz of simple syrup.
4. Shake vigorously until well chilled.
5. Taste & adjust the sweetness if necessary to balance the flavors.
6. Strain into the prepared martini glass.
7. Top with whipped cream and freshly grated nutmeg.

Garnish:
Whipped cream and freshly grated nutmeg.

Taste Profile:
Smells and tastes just like pumpkin pie with a hit of alcohol. The whipped cream helps to add texture and also hold the nutmeg so that the initial nose carries the freshly grated nut to the senses.

Inspiration:
The inspiration came from a lovely couple visiting the restaurant from Vernon BC, who said they had been playing around with an infusion of pumpkins and would serve them to their visiting guests in the fall and winter months. I started playing around with the infusion just as soon as I could get my hands on a couple of ripe organic pumpkins.

Glassware:
Martini Glass (chilled)

Whistler Spring

It is getting to be that time of year again and I just realized my signature seasonal cocktail has never been posted.  I hope you enjoy this refreshing winter beverage.

How to make vanilla infused vodka:
Fill a medium size jar or bottle with a decent quality, plain vodka and add two or three whole vanilla beans.  Seal the container and wait patiently for approximately two weeks.  If you can't wait that long, simply run the tip of a knife down the side of both beans and shake the bottle.  This will speed up the process dramatically.  Don't be afraid of the tiny black specs, they are the secret ingredient.  (Just think about the difference between cheap imitation vanilla ice cream and the yummy expensive real vanilla bean ice cream.)

W H I S T L E R   S P R I N G   C O C K T A I L

Pack a tumbler with cubed ice

Add two ounces of vanilla infused vodka

Add equal parts soda water and lemon-lime soda and stir well
    (Tip!  You can adjust either mix to make it more or less sweet.  Ginger ale will also add nice flavor and so will a tiny dash of rose water.  Feel free to experiment.)

Garnish with a cherry and a splash of the cherry juice.  
    (Tip!  For best results use a local black cherry such as bing.  If you've added rose water, float a petal on top for an extra special presentation.)

Serve with a small straw and enjoy! 

FLORIDA

2010 Winter Olympic Tickets - On Sale Now!

I am thrilled to share in the excitement of bringing the 2010 Winter Olympics to you and your loved ones.

The first phase of our ticketing program goes live tonight!

This is your best chance to purchase tickets for the Olympic Games in 2010.

There is a lot of info to absorb; however, the bottom line is that you have until November 7th to participate – that is less than five weeks.  

As noted below, there is a different process for those living in Canada from those living in the United States. 

For Canadian Residents ONLY (people currently living in Canada)
All the details are online at:
http://www.vancouver2010.com

For Residents of the United States, Australia, Austria, Bulgaria, Sweden, countries within the European Union and European Economic Zone
All the details are online at:
http://www.cosport.com/
Note:  Full packages with accommodations will be announced on October 10th.

Below is a recent Seattle Times article that helps summarize:

U.S. ticket requests for Vancouver 2010 accepted Oct. 3 to Nov. 7
Posted by Ron Judd

It begins.

CoSport, the U.S. vendor for all Vancouver 2010 tickets, has issued its guidelines for ticket sales to Americans.

Instructions are found on the company web site. They're quite detailed. Bottom line: You need to act before Nov. 7.

Beginning Oct. 3, you can go to CoSport.com to scan through the schedule of events and ticket price levels and fill out an official request form for individual events. Just to submit your requests, you'll be required to set up an account on CoSport's web site, including a credit card number. Your credit card will not be charged. It must have an expiration date after Feb. 1, 2009.

Note: Speeding to the front of the line with your ticket request will not help you. The agency will accept requests for five weeks, through Nov. 7. Early entries are just thrown in the electronic hopper with the rest. The maximum ticket request per person is 48 tickets. A separate request process for Games packages that include lodging and tickets begins at the same site Oct. 10.

A release from CoSport does not indicate what sort of premium will be added to VANOC's ticket prices, nor information about handling fees. It does indicate that shipping tickets is an "optional" srevice that must be selected at the time of checkout for an extra fee. Tickets otherwise will be left at a will-call office in Vancouver beginning in mid-January, 2010. They must be picked up by the purchaser.

Just to recap for those of you who missed it: The general ticket-sales process for Vancouver 2010 has begun at the Games' official Web site, www.vancouver2010.com. Those tickets are sold ONLY to Canadian residents. All U.S. sales must be made through CoSport.

No way around it, unless you've got friends in Canada willing to do the legwork for you.

As with the VANOC sales, CoSports sales to residents of the U.S. and other countries (they also sell tickets to Austria, Australia, Bulgaria and Sweden) will be made by a random lottery system (assuming requests outweigh demand, which is a fair assumption). If you're a lucky winner, you'll be notified sometime in mid-December.

The agency has yet to divulge how many tickets it has been alloted. It does say on its site that "Tickets of a certain Price Category may not be available through CoSport, even if such Price Category is available through VANOC directly for Canadian residents."

Any remaining tickets after the allocation process will be sold in spring, 2009.

September Date Night

Congratulations
and welcome to
"Canada's Next Top Date"

Watch for Elaina Mail later today.

Wanna be on top?

Love,
-Elaina


-Elaina Mail-
From: Elaina Spring [mailto:elaina.spring@gmail.com]
Sent: Friday, September 26, 2008 11:59 AM
To: darrin.eden@gmail.com
Subject: You've Got Mail

SMELL

-Elaina Mail-
Special delivery!

"Remember ... stop and smell the roses."
Love,
-Elaina
(Thanks to Callalily Florist)



http://www.saltlik.com

TOUCH

-Elaina Mail-

 

TASTE

-Elaina Mail-
“Love of beauty is Taste. The creation of beauty is Art.”
- Ralph Waldo Emerson

Do you have what it takes?

Love,
-Elaina

 

http://www.gothamsteakhouse.com/

HEAR

-Elaina Mail-
"If music be the food of love, play on!"
-Shakespeare
Love,
-Elaina

SEE

-Elaina Mail-
“You know you are in love when you see the world in her eyes,
and her eyes everywhere in the world.” 
-David Levesque
Love,
-Elaina

 

Puttin' our heart in it ...

"There's a champion in everybody and the mottos invite everyone to step up to their own podium and give their very best through the once-in-a-lifetime experience of the 2010 Winter Games."
-John Furlong, CEO 

Determined to develop a Games motto that will welcome the world and recognize the inspirational achievement of Olympic and Paralympic athletes, the Vancouver Organizing Committee for the 2010 Olympic and Paralympic Winter Games (VANOC) has officially announced

 

“With Glowing Hearts”
and
“Des plus brillants exploits”

 

as the official 2010 Winter Games mottos today.  Although the English and French versions are different, they are both taken from the national anthem.  Historically, Olympic and Paralympic Games mottos are emotive of the spirit of the Games host.

Recent mottos include:

• Beijing 2008: One World One Dream
• Torino 2006: Passion Lives Here
• Athens 2004: Welcome Home
• Salt Lake City 2002: Light the Fire Within

Click here to read more about the work my team has been doing on this exciting announcement.
Click here for a sneak peek at the thematic ad that will soon air across Canada.

 

 

New Look

Check out what's been happening here in Vancouver.  Exciting stuff!  The work of my team is front page news here today.  I feel so proud.
(Be sure to watch the video.  Tis, we even translated it for you.  XOXO)

Fish love

 

Sablefish: The best-kept secret of the seas
by Randy Hartnell

Sablefish is a distinctive species marked by a sleek dark skin and pearly white flesh. Thanks to its high oil content, sablefish offers up to 50 percent more omega-3s per serving than salmon. Its smooth luxurious texture and rich, velvety taste give sablefish a unique palate appeal much sought after by those in the know.

One of our customers may have described it best:  “Wow Randy, that sablefish is amazing. I have never tasted anything so good. It's like the fish version of chocolate … this is pretty incredible.”

 

By way of comparison, each 3.5 ounce cooked serving of our Alaskan sockeye contains at least 1.2 grams of omega-3s, while a 3.5 oz. cooked serving of sablefish contains about 1.9 grams—a whopping 58 percent more omega-3s.

Vital Choice sablefish is harvested sustainably from the deepest, coldest waters of Southeast Alaska.  According to the Monterey Bay Aquarium, “There’s no evidence of substantial bycatch or habitat damage from sablefish fishing. Alaska and British Columbia sablefish are a "Best Choice" because the populations are abundant and the fisheries are well managed.”

http://www.imakenews.com/vitalchoiceseafood/e_article000326627.cfm?x=b405pb2,b1h3pQJB,w

Oregon Pinot