recursal/Fanatic-Fandom huggingface dataset:
Nichol Vineyards • ‘Nine Mile White’ (Gewürztraminer/Riesling) • 2014 Okanagan Valley - Naramata, BC

**What is it?**

This is a creative blend featuring **75% aromatic Gewürztraminer** and **25% vibrant and refreshing Riesling**.

**'Nine Mile White'** - Named as such because 'Nine Mile' was the original name of what is now Naramata Village.

**Who makes it?**

**Nichol Vineyards** is up there alongside Blue Mountain as our very favourite BC wineries. Their approach is relatively micro in scale in comparison though. It's a guy (owner Ross Hackworth), a winery (that nearly doubles as his house), a tasting room smaller than our office, a porch, a parking lot and some vines. More than any other winery than I've visited in BC, the vineyards here seem so alive - like the Forests of Fangorn (mild LOTR fan).

**Where does come it from?**

All the fruit here is from the **Naramata Bench**. The Naramata Bench is one of BC's most recognized sub-regions. It's a westward facing bench that sits atop the Penticton side of Lake Okanagan. Some of the views and the vistas on the bench are the most stunning that I've seen anywhere.

**What does it taste like?**

This is a medium-bodied aromatic white. It is dry, but the fresh floral, lychee, apple, and spice characteristics perhaps give the impression that it's sweeter than it is. Like the Salish Sea, it's extremely refreshing, but brings with it a ripeness and a weight that is more associated with the warmth of the Naramata. The Gewürztraminer delivers the aromatic spiciness and the palate weight, whereas the Riesling brings the crispness and the bright green balance to the profile.

**Is it a classic?**

Nope. Not even a little bit.

**What should I eat with it?**

Aromatic wines, especially Gewürztraminer, tend to do really well with some of our fuller flavoured dishes. I wouldn't hesitate to put this up against our Mussels Congolaise, our halibut or our scampi. Like most refreshing whites, leaner and lighter proteins are ideal, but it all depends on the sauce of course. Looking forward to trying this with some of our upcoming fall dishes.

**Sommelier says:**

"Any wine-interested traveler to the Okanagan Valley would be extremely remiss to pass up the opportunity to visit Nichol Vineyards. If all BC wineries were founded on this philosophy and approach, we would possibly be one of the most talked about regions in the world right now. This is small, site-specific production with a commitment to freshness, balance, acidity and low alcohols. They represent some of the best values in BC for they don't spend a dime pimping out their winery or putting up massive billboards. It's all about the juice, the care, and the attention to quality. So inspiring." ~ JY
Sea Star Vineyards • ‘Prose’ Riesling/Apple • 2014 Pender Island, BC

**What is it?**

This is a lighter dessert wine based on a blend of late harvest Riesling blended with a touch of sweet nectar from the apples and crabapples grown on the Sea Star estate.

**Who makes it?**

Sea Star Vineyards (est. 2013) is Pender Island's only winery. They specialize in grapes and styles that support their cool, wet, coastal climate.

**Where does it come from?**

Pender Island is one of the most notable Gulf Islands. It's due east of the more popular Salt Spring Island.

**What does it taste like?**

This is a more delicately profiled dessert wine. It’s light in body, light in sweetness and delivers flavours of apples (naturally) with the quenching tones of citrus and sea water.

**Is it a classic?**

This is a style I have never ever seen before. We had the world’s most respected wine writer in for lunch and Kieran poured him a taste of this. He had never seen this style before. Needless to say, this is a bit of a one-off.

**What should I eat with it?**

Fruit based desserts and fruit based things. The addition of the apple to this wine creates a magnificent affinity with all things fruit-based.

**Sommelier says:**

“The most common criticism of all dessert wines is that they are too sweet, too syrupy, and too cloying. This wine is none of those things. It’s vibrant, it’s crisp, it’s electric. It makes your mouth water while still delivering a presence of that all-important sweetness when looking to pair alongside a dessert. Is it weird? Sure. No one has ever seen fruit intentionally blended with wine in order to create this style. But hey, it’s delectable.” ~ JY
Domaine de la Pépière • ‘Clos des Briords’ Muscadet (Melon) • 2014 Loire Valley, France

**What is it?**

Muscadet is a region in northern
France. The **grape here is called Melon**.

**Melon**, an ancient grape native to
Burgundy, came to prominence in the area in the seventeenth century when Dutch
traders needed a neutral wine that was appropriate for distillation. A romantic
origin story indeed.

**‘Clos de Briords’** is a single
vineyard growing 70+ year old vines.

**Who makes it?**

**Domaine de la Pepiérè (est. 1984)**
**is considered one of the**
premier producers of Muscadet in the region. The estate is owned and operated
by Marc Ollivier who was the inspiration for The Lorax.

**Where does it come from?**

This
comes from a northern French region called the Pays Nantais. This is the delta
where the long Loire River empties out into the north Atlantic Ocean.

**What does it taste like?**

At
once, very little. At the same time, everything. It tastes like lemon water,
rocks, sea breeze, oyster brine, and feathers of shredded baguette. What it
lacks in overt flavour triggers, it makes up for in its searching and
reflective nature. This is a truly profound wine in that it speaks in whispers and
hushed-tones. It doesn’t demand that you pay attention to it, but it’s
confident that you will.

**Is it a classic?**

This is
a classic. It is not popular nor it is not particularly well known, but it is a
classic. Maybe akin to Led Zeppelin’s ‘Houses of the Holy’. Or specifically, ‘The
Rain Song,’ on Houses of the Holy.

**What should I eat with it?**

Oysters
with lemon mignonette. We don’t serve Oysters. Mussels Vin Blanc will do just
fine. Also, in my experience, this wine has an incredible ability to surprise
and delight. The reason for this is: ACIDITY. One of the great keys to pairing
food and wine is to perfectly line up the acidity of the dish to match the
acidity of the wine. If you do this, the two meet and effectively neutralize
allowing you to experience the purity of the wine as it meets the nuances of
the dish.

**Sommelier says:**

I am
often asked my about my favourite wine. Muscadet is my favourite wine.

I will
quote Terry Theise as to the reason why, *“Things*
of noise lead us inexorably into greater and greater coarseness and sensual
incoherence. Noisy wines are fun from time to time, but like most of the
coarser pleasures, they are easy to abuse and very bad for us. Many wines, even
good wines, let you taste the noise. But only the very best wines let you taste
the silence.”
Coco Panna cotta

**Drop Line**

* Coconut Panna cotta and sorbet with compressed pineapple and orange compote

**Ingredients**

* Coconut Panna cotta

**Vegan** version of a Panna Cotta made with coconut milk instead of cream, sugar, vanilla bean thickened with Agar and Iota (Carrageenan)

* Compressed pineapple (Infused with Pineapple juice, caramel, star anise, cinnamon, cloves)

* Coconut sorbet

* Burnt orange and Passion fruit compote (with Agar, locust bean gum and sugar)
* Passion Fruit Puffs
* Toasted coconut
* Mint
* Flowers

**Allergy warning**

* None

**Mise**

* Dessert folk and spoon
Stilton bleu

## Stilton blue cheese

**Stilton** is an English cheese, produced in two varieties: Blue, known for its characteristic strong smell and taste, and the lesser-known White.

Both Blue Stilton and White Stilton have been granted the status of a protected designation of origin by the European Commission. The PDO status requires that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and made according to a strict code may be called "Stilton"; thus cheese made in the village ofStilton cannot be called "Stilton".
Fricassee

**Drop line**

* Braised short rib and cipollini onions fricassee, served with roasted potatoes and sunny side egg paired with watercress, applewood cheddar, granny smith apple julienne and a side of grilled focaccia

**Ingredients**

* Two fried eggs sunny side up (enquire for customer preference)
* Braised short rib: tomato paste, olive oil, garlic, balsamic vinegar, red wine, balsamic vinegar, thyme, onions, brown sugar, sultana, spice mix, bay leaf
* Roasted potatoes
* Cippolini onions marinated in balsamic vinegar
* Watercress
* Applewood cheddar
* Julienned granny smith apple
* Grilled focaccia (GF option available)

**Allergy warning**

* Egg, gluten, dairy

**Mise**

* Fork, Steak Knife, and Spoon
Mama Rizk

**Drop line**

* Mama Rizk: Honey custard with orange chiffon cake, pistachio ice cream and honey glass.

**Ingredients**

* Honey custard

* Honey tuile
* Orange segment compote (orange, passion fruit puree, orange juice, vanilla, gum paste, sugar)

* Orange chiffon cake
* Pistachio Ice-cream

**Allergy warning**

* Dairy
* Gluten
* Not vegetarian

**Mise**

* Dessert fork and spoon
St. Martin

A great example of a brewery continuing the fine brewing traditions established by local monks, Brasserie Brunehaut has produced over 40 separate beers over the past hundred years based on the recipes rescued from the Abbey of Saint Martin during the French Revolution. While the original brewery, which was established in 1890, has since been moved and received new ownership, great care has been taken to not tinker with a winning formula, with even the old copper kettle hoods being used in the new operation. In 2002, with the discovery of brewing equipment during restoration work at the Saint Martin abbey in Tournai, the brewery launched the St. Martin beers in tribute to the monastery’s long history of beer-making, which stretched back to 1096.

It pours a hazy gold with high foamy head, the nose shows those hops at work, with spicy, medicinal herbal notes, hints of yeast and apricots. The pallet is rather unassuming, in comparison to the nose, with a mellow, slightly yeasty flavours and some mild fruit. The finish is quick and clean, making this an ideal beer for those stuck in the lager bubble.

**Aromas:** Apple, pear, and apricot, with medicinal hops and an earthy, almost clay-like aroma.

**Appearance:** Golden straw colour, with spritzy, champagne-like bubbles, with a solid, dense head.

**Flavour:** Figs, caramel and sweet roasted veg with a pepper clove-like spiciness, finishing with dried fruit and cashews.

**Mouthfeel:** Crisp and frothy, with a medium body and a warming, slightly bitter finish.

**Food Pairing:** Seared Scallops, White or Shellfish Ceviche, Morocccan dishes, Camembert or Brie, Spicy Curries
Foie de Canard "Villa Lorraine"

**Drop line**

* Foie gras terrine with truffled brioche French toast and port reduction. On the side a kriek granite to be used as a palate cleanser in between bites.

**Ingredients**

* Foie gras terrine "Villa Lorraine" (Ducks foie from "Brome Lake Ducks")
* Truffled brioche French Toast
* Spiced bread crumbs (Cinnamon, ginger, cloves, cardamon, white pepper, sugar)
* Port reduction
* Kreik granite

**Allergy warning**

* Gluten
* Egg
* Dairy

**Mise**

* Fork, Knife
Val-Dieu Blonde

Life was not easy in the middle ages, even for monks. Despite the fact that they devoted their life to prayer and the making of food and drink for the good of everyone, as soon as someone decided to bring a fight to their doorstep, they were as vulnerable as anyone else. So it was for the Cistercian Monks of Val-Dieu (Valley of God). Established in 1216, the monastery’s church was burned down on four separate occasions during times of war, the final time during the French Revolution. Returning from exile in 1844, the last living monk of Val-Dieu re-established the monastery, with the help of four monks from the Bornem Abbey.

Over time, brewing on the abbey grounds petered out, but was renewed under their name in a nearby town. When they ran into trouble, a couple of local figures decided to take on the task themselves. Only, they returned the brewing back to the abbey grounds. Val-Dieu is the only abbey beer to actually be made at an abbey, believe it or not (although, the Cistercians no longer occupy the space but, rather, lay-people).

Their blonde is made with great reverence to the original methods of the Cistercians. The brewery embraces its location by using the local soft water of the Gileppe river (the entire region is famed for the quality of its water, especially the nearby municipality of Spa).

**Aromas:** Banana and musty sweet fruit, with a slightly piquant character.

**Appearance:** Gold with a slight yeast cloud and a frothy head that sticks around.

**Flavour:** Sweet and then bitter with a nutty maltiness and a hint of peach and spice.

**Mouthfeel:** Creamy with a mild fizziness, and a thirst-quenching bitterness.

**Food Pairing:** Limburger (Stinky Cheese), Ham Quiche, Smoked Trout, Cod, Fennel Salad.
Brugse Zot

How is that one of the most beautiful cities in Western
Europe, a place famed for its importance as a focal point for political power
struggles and a hub of medieval commerce, known as the “Venice of the North”
comes to produce a beer called *The Bruges*
*Fool*?

As with all people known for their staid, serious nature,
when given the opportunity to shrug off the drudgeries of everyday life, they
tend to celebrate with an abandon rarely seen elsewhere. So it is with the
citizens of Bruges when it comes time to celebrate the Holy Blood Procession, a
religious parade that takes place every Ascension Day. While religious in
nature, as with all celebrations, it has traditionally involved copious amounts
of alcohol being consumed. This, combined with the elaborate costumes typically
worn by the celebrants, lead to a famous moment in the history of the city.

After witnessing the parade the day before, the Austrian
Emperor Maximillian (who had gained dominion over the Lowland Countries due to
his marriage to the Duchess Mary of Burgundy, herself appearing on the Duchesse
De Bourgogne bottle label) was holding court with local dignitaries (whether
under duress or by his own volition remains a subject of debate). After his
offer of a gift of whatever their city needed, they asked for funds to build a
“fool’s house,” an institution for mental illness. His reply? “Just close the
city gates. Bruges is one big fool’s house!”

From the only brewery located in the Bruges city centre, De
Halve Maan’s Brugse Zot is a crisp, refreshing blond ale that should appeal to
most lager drinkers. Using four different malts and two types of hops, it offers a sophisticated complexity not found in your every day Pils, but a familiarity of flavour that should make even the most wary a fan.

**Aromas:** Lemon peel, pears, fresh hops and hints of biscuit.

**Appearance:** Irridescent pale bronze, with spritzy carbonation, and a frothy head. Contains a fair bit of sediment.

**Flavour:** Bread and peach sorbet leads to citrus, berries and pepper, with a tangy, slightly bitter finish.

**Mouthfeel:** Medium-bodied, with a mouth-filling carbonation and dryness.

**Food Pairing:** Shellfish, Rich White Fish, Creamy Risottos, Tapenades, Salty Dishes
Bodega Lo Nuevo • ‘Pasico’ Monastrell/Shiraz • 2013 Jumilla, Spain

**What is it?**

This
is a **blend of** **Monastrell and Shiraz**. Two grapes recognized for
their characteristic of dark fruit, fuller bodies, and spice.

**Who makes it?**

Bogegas
Lo Nuevo’s philosophy is making modern and contemporary wines from ancient vines.
They are all estate owned vineyards some upwards of 100+ years old.

**Where does it come from?**

Jumilla
is in south eastern Spain near the coastal town of Valencia

**What does it taste like?**

This
is a medium bodied wine with succulent red fruits meeting spice and savour.
It’s all about pure, appealing fruit. Incredible value to sip and enjoy as a
house red pour.

**Is it Classic?**

Nope.

**What should I eat with it?**

Poutine.
Some game meats. It’s pretty flexible with our menu in that its style is very
straightforward and there are no rough edges of acidty, tannin, or alcohol.

**Sommelier says:**

“I
was, and am still, baffled at this wine. For all intents and purposes, there
was no way that I was going to like this wine when it was brought for me to
sample. I typically despise the wines from Jumilla because they tend to taste
like sauces of puréed raisins spiked with rough alcohol. Imagine my surprise
when I found bright, fresh fruit! The alcohol was very balanced. The tannins
were soft and approachable. And the entire profile wasn’t a wall against food
rather there was actually some room to fit some cuisine in there. So I had it
with poutine while still reeling over the fact that this little wine was
delighting me so greatly. I think it’s the best red house pour I’ve ever found.”
~JY
Ridge Vineyards • ‘Geyserville’ Zinfandel Blend • 2012 Sonoma, California***

**What is it?**

This
is a Zinfandel based blend. It’s origin aims to highlight the classic,
pre-industrial, pre-prohibition style of wine in California.

**‘Geyserville’**
is a single vineyard blend that Ridge has been making since 1966. The vineyard
is just outside of the town of Healdsburg in Sonoma, California. Some of the
vines here are over 130 years old.

**Who makes it?**

**Ridge (est. 1959)** is THE American winery. Their style has remained unchanged since
their inception. Winemaker Paul Draper, a Stanford Philosophy graduate, is
recognized as one of the top 5 winemakers on earth. He learned how to make wine
from a book called “The Wine Press and the Cellar,” published in 1883 by Emmet
Hawkins Rixford. Isn’t that the most American name of all time?

**Where does it come from?**

Geyserville
is located in Sonoma. Sonoma is located north of the San Francisco Bay.

**What does it taste like?**

This
is a full-bodied, full-flavoured wine that oozes flavours of dark berry,
compote, singed herbs, smoke and toasted coconut. It is mouth coating and
palate staining. It’s not shy – it speaks in a full-on American accent and
commands attention like a d-minor chord struck just as the outlaw enters the
saloon.

**Is it Classic?**

Yes.
This is one of the most important and iconic wines made in North America. It
actually might be the most important wine made in North America because of what
it means and what it represents.

**What should I eat with it?**

Steak.
Steak. Steak. Meat. It’s lovely with peppercorns. But get yourself a proper
cowboy cut and go to town.

**Sommelier says:**

“This
is the American wine. This is the American Dream in a bottle. This is
pioneership, this is the wild wild west, this is the history of wine in North
America. Yes, Cabernet gets far more attention than Zinfandel. And yes, most
Zinfandels need to be coaxed out of the bottle like Heinz ketchup. Yet, despite its
probably Croatian heritage, Zinfandel is the all-american grape and Ridge
Geyserville is indeed the very very best expression of it. It’s made in 100%
American Oak sourced from the Appalachian Mountains. They would never dream of
putting an American wine in French oak here. This is ‘Merca gaddangit. We
tasted it at the sessions. It’s delicous. Ridge Geyserville, kindly take your
place alongside apple pie, baseball, hot dogs, and blue jeans, for you are the
wine of the free in the home of the brave. Play ball!” ~ JY
Caves São João • ‘Reserva’ Método Clássico Bruto • 2013 Bairrada, Portugal

**What is it?**

This is a sparkling wine make in the **'Método Clássico'** (aka. Méthode Traditionelle or Champagne Method). This term refers to the fact that the wine underwent it's secondary, carbonation-causing fermentation in the bottle. As the name would indicate, just like many Belgian beers, this is how the greatest Champagnes in the world are made. The alternative would be for this to take place in tank. This is made from the native Portuguese grapes of **Arinto, Bical, Maria Gomes,** and some **Chardonnay.**

**'Bruto'** is the Portuguese term for dry.

**'Reserva'** indicates that the wine has aged at the winery at least one year before export.

It is **NOT**:

- Cava : which is sparkling wine made in the Champagne Method and only from **Spain**.

- Prosecco : which is sparkling wine made in tank and only from **Italy.**

**Who makes it?**

Caves São João was founded in 1920 and is one of the most ancient and traditional in central Portugal.

**Where does it from?**

**Bairrada**, **located in central Portugal**, is a region that is most recognized for its sparkling wine production.

**What does it taste like?**

It is a perfect apéritif-style sparkling wine. It is light-bodied and it showcases crisp, bright fruit reminiscent of citrus and apple with a fine and pillowy effervescence. This is perfect for anyone requesting the more popular **Cava** or **Prosecco.**

**Is it a classic?**

**No**. As mentioned above, the method of production is classic, but the style and reach is far too small to be considered.

**What should I eat with it?**

This is what you sip on to start. It's a lighter-style of wine so it doesn't have quite the body or the expression that one would profoundly pair with our intense cuisine. Rather, we love it as a perfect starter. That said, light salads and seafood preparations might find favour with its bright and lively quench.

**Sommelier says:**

"There's lots of bubble out there, but so much of it is generic, expected, and boring. And while this wine isn't intensely in-your-face, its fun to share a style from a very unknown region that's crafting their wine in the traditional method."
Index

**Waterzooi:** Belgian stew originating in Flanders. Originally a fish stew with an egg and cream based broth containing celeriac, potatoes, carrots, leeks, and herbs.

**Black Tobiko:** Flying fish roe

**Aioli:** Sauce made using garlic, olive oil, egg yolks, and lemon juice

**Tumeric:** Tropical plant from India related to garlic.

**Chervil:** Delicate herb related to parsley used to season mild dishes

**Star anise:** Star shaped fruit from a Chinese tree, prod using a strong black liquorice flavour

**Tapioca:** Starch extracted from Cassava root native to Northern Brazil.

**Taro:** Tropical root vegetable with a sweet nutty flavour.

**Peppadew:** Brand name of a South African sweet Piquante pepper.

**Roquefort:** Cows milk blue cheese from southern France.

**Blue D’Auvergne:** Cows milk blue cheese from southern France.

**Hannah Brook Farm:** Small Maple ridge farm specializing in salad greens and organics.

**Espelette:** Mild pepper from the Basque region of France with a smoky-sweet flavour. Was given AOC status in 1999.

**Lavash:** Soft un-leveaned flat bread from western Asia. and the Caucasus.

**Pastirma:** Highly seasoned air dried and cured beef from Turkey. Flavoured with cumin, fenugreek, garlic, and hot paprika.

**Chermoula:** Moroccan marinade typically made of herbs, oil, lemon, and garlic. Traditionally used as a marinade.

**Falafel:** Traditional middle eastern fried patty usually made of chickpeas or fava beans.

**Granita:** Semi-frozen purre made from water, sugar and various flavourings that is disturbed during freezing to produce a sort of “slushy” effect.

**Ocean wise:** Vancouver based marine preservation group. Items deemed to be ocean wise are produced through sustainable ethical practiced and are monitored by the Vancouver aquarium.
Fletan aux petits poix

**Drop line**

- Tajine spiced Haida gwaii halibut filet served on jalapeno pea puree with puffed wild rice, radicchio and golden beet salad finished with a light creamy fish broth

**Ingredients**

* Tajine spiced Halibut (Haida Gwaii)
* Jalapeno pea puree
* Puffed wild rice
* Charred Leeks
* Peas
* Golden beets marinated in rice wine vinager
* Radicchio
* Cipollini onions (pickled in balsamic)
* Broth

**Allergy warning**

* Dairy

**Mise**

* Fork, Knife, spoon
Taro root

*Colocasia esculenta* is thought to be not native to Southern India and Southeast Asia, but is widely naturalised. It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable. It is a food staple in African, Oceanicand South Indian cultures and is believed to have been one of the earliest cultivated plants.

The corms, which have a light purple color due to phenolic pigments, are roasted, baked or boiled, and the natural sugars give a sweet nutty flavor. The starch is easily digestible, and since the grains are fine and small it is often used for baby food. Young taro leaves and stems can be eaten after boiling twice to remove the acrid flavor and the leaves are a good source of vitamins A and C and contain more protein than the corms.
Art work

**George Vergette**

Vancouver based George Vergette works primarily with resin but has expanded his medium roster. He is responsible for the large piece in the back dining room, the yellow piece above the bar, and the taxidermy coyote downstairs. According to the artist, his work “uses both medium and content to insert the viewer into each piece, giving a personal dimension to his deceptively minimal works.” George when asked what he would change about Vancouver responded "Gortex and Lululemon", he feels that he most closely associates with Wiener Dogs.

Back room feature

Up Bar Feature

This feature was in the old chambar and was commissioned by Karri, it has continued to evolve over the years, through years of oxidation the yellow background has lightened significantly.

The Waning Light - Featured Downstairs

The waning light features a taxidermy Coyote.

**Justin Kane Elder**

A Seattle artist Justin Kane Elder uses graffiti techniques to create custom works on canvas. Studied art at the Cornish College of Arts, earning a BFA in 2002 with a focus on painting and sculpture.

Lion Featured Downstairs

This painting was commissioned by karri at a live art show.

**Bocci Lights**

In 2005, Bocci was founded in a red barn surrounded by hay fields, on the periphery of Vancouver, Canada. The company launched with one product, 14, which became an instant classic and remains a design staple and bestseller. Today, Bocci has a growing portfolio of contemporary design ranging from light installations through to furniture and electrical sockets. All Bocci designs are developed, engineered, and fabricated in-house through an infrastructure calibrated to provide full control over technique, quality, and scale.

With headquarters in Vancouver and a satellite company in Berlin, Bocci operates as a co-operative community of designers, architects, craftspeople, technicians, agents, governance bodies, testing facilities, raw material suppliers, and fine shops.

Bocci lights located in the entrance area and upper dining area.
Okra

**Okra** or **okro** (US /ˈoʊkrə/ or UK /ˈɒkrə/), known in many English-speaking countries as **ladies' fingers**, **ochro** or **gumbo**, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.
Farro

**Farro** is a food composed of the grains of certain wheat species, sold dried and prepared by cooking in water until soft, but still crunchy (many recommend first soaking overnight). It may be eaten plain, though it is often used as an ingredient in dishes such as salads and soups. Farro comes from **Italy**.
Castro Ventosa • ‘El Castro de Valtuille’ Mencia Joven • 2013 Bierzo, Spain

**What is it?**

**Mencia**
is a native Spanish grape variety that was once thought to be a relative of
Cabernet Franc.

**Joven**
refers to the fact that this is a young, fresh, and fruity wine. This is in
contrast to other important Spanish bottling terms like Reserva and Gran
Reserva which will indicate that the wine has been aged in oak.

**Who makes it?**

**Castro Ventosa (est. 1752)** is a estate owned by the Perez family. They are the largest
landowners of Mencia vines in the region. Raul Perez represents the current
generation of this estate. Raul is one of the most vocal, daring, and important
contributors to modern Spanish wine. He’s experimental, uncompromising, and
visionary. What we like.

**Where does it come from?**

**Bierzo is in the north west of Spain** just off the tip of the northern Portuguese
border.

**What does it taste like?**

This
is a dry, medium bodied wine that is all about freshly crushed fruit. It evokes
summer blackberries and black raspberries. It has a touch of a green streak –
almost as if you chomped a blackberry leaf during your fresh fruit forage. The
profile is so luminous and vibrant that is reminds me of the neon colours of
green and purple under a black light. If this wine were shoes, these would be them:

**Is it Classic?**

**No.** Mencia is still too fringe and unknown. It is important to Spain as it
represents their most exciting emerging style, but I would speculate that this
one will be forever a bridesmaid to the more famous Spanish regions of Rioja
and Ribera del Duero.

**What should I eat with it?**

Succulent,
juicy proteins. Think of this wine like the berry compote that covers a spice
duck breast. Or a wild berry jus over a roasted squab. Or Venison for that
matter. This fresh and quenching profile would serve as such a great
accompaniment to mildly gamey meats. But as we tasted together in the sessions,
this is just a damn delightful wine to sip on its own as well. I would happily
sit and sip a carafe of this and wax poetic about the recent sports news or
political debacle.

**Sommelier says:**

“I’ve never been to Spain so my conclusions are happily
challenged by those who know otherwise. But I imagine that the place is fairly
hot. It certainly communicates that heat in the vast majority of the wines that
it is best known for. Spanish wines never have the chilly acidity of French
wines or the gastronomic texture of Italian wines. It often feels like Spain is
the newest of the old world because a lot of their wines are so driven by
fruit, richness, and heat (elevated alcohol). Enter Mencia. There is a very
good reason why this is considered the most exciting style to emerge from Spain
right now. It’s fresh, it’s lively, it’s vibrant, it’s quenching. It has a
lovely vitality. Drink up, this is delicious.” - JY
Tripel Karmeliet

Like so many Belgian beers, even though this particular brew has only officially been in production since 1996, there is a strong tie to the religious history of the country. In this case, a now-little known religious order known as the Carmelites, whose influence was quite significant in the 17th century, were famous in Dendermonde, East Flanders, for their three-grain beer.

The modern version of this beer (a 2009 Gold Medal winner at the World Beer Awards), from the Bosteels Brewery (Deus, Kwak) is even more complex than that of its over-300 year-old predecessor, as the final product uses both malted and unmalted barley, oats and wheat. Receiving additional fermentation in the bottle, it’s right in the sweet spot for Tripels, at 8.4%. The makers are so proud of this beer that their website even includes instructions on how to pour it correctly!

This is the beer! It's the German Riesling of our beer list. Flavorful enough to stand up to the strongest dishes, with a palate-scrubbing carbonation to handle heat, and a creamy body that intertwines with our more unctuous menu selections, there's a versatility to this beer that is hard to match.

**Aromas:** Sweet with a hint of vanilla, banana a orangey hops and spices.

**Appearance:** Golden-to-bronze with, when poured correctly, a voluminous, creamy head.

**Flavour:** Spicy lemon and quinine, and sweet maltiness balanced by a cleansing bitterness.

**Mouthfeel:** A lightness from the wheat, along with a creaminess from the oats, and a lemony dryness.

**Food Pairing:**Spicy Dishes, Oily Fish, Cheesecake, Cheeeeeeeeese
St. Bernardus Abt 12

One of the staples of Belgian beer is consistency. Or rather, a lack of it. Whether it be the unconventional production methods (wood-fired kettles, champagne cellar-ageing, wine yeast fermenting, etc.) or the hyperbole of excitable brewers surrounding their products' origins, there is no shortage of exceptions to the rule when it comes to this country's finest product.

So, too, it is with St. Bernardus Abt 12. After all, the namesake for this brewery is not the same monastery as the one associated with its most famous beer. In fact, the Refuge Notre Dame de St.Bernard (which was more famous for its cheese) no longer exists in Belgium, as the monks returned to their original home of Mont Des Cats in French Flanders in 1934. Luckily, cheese-making was continued at the same grounds, and in 1946, beer-making was added to the agenda, as the monks of St.-Sixtus had decided that brewing was starting to get in the way of more holy pursuits. Armed with the all-important yeast of the abbey, the legendary Westvleteren beer was produced in the brew house of St. Bernardus for 46 years, until legal parameters were put in place that restricted the definition of Trappist products. Thankfully, there were no such conditions on making the same beer and renaming it. In fact, the beer they produce today can seriously be considered more authentic than the beers coming from within the walls of the St.-Sixtus Abbey, as they now use a yeast strain from Westmalle.

**Aromas:** Flambeed banana, chocolate torte, candied dark fruits, dark rum and brandy.

**Appearance:** Deep mahogany, with a creamy off-white head.

**Flavour:** Cherry, plum pudding, liquorice, cloves chocolate, sugary malts and walnut oil, with a fleeting cigar ash finish.

**Mouthfeel:** Heavy and chewy, with a dry finish, and a boozy, warming back end.

**Food Pairing:**Roquefort, pork or rabbit with fruit sauce, sticky toffee pudding, stewed or braised meats, tropical fruit soufflé.
Chambar Wikia

## Welcome to the Chambar Wikia.

This is a pilot for an internal Wiki concerning Chambar restaurant and its products and programs.

Chambar Restaurant
568 Beatty Street
Crosstown, Vancouver BC
Canada V6B 2L3
Phone: 604 879 7119
Mail: info@chambar.com
OPEN 7 DAYS: 8:00 am - late
We are right next to the Stadium / Chinatown skytrain station so easy to get to from the airport or downtown.

## Chambar Restaurant

We have an exciting and thoughtful food program.

We also have a bar program which features cocktails, beers and coffees.

It also has a visionary wine program which is driven by stories of the vinters, food pairings, and things that just taste really really good.

Who doesn't like beer? No one likes those people! See more here !

Chambar features unique pieces of art by some really great artists. See more here .

Check out these fun pictures!
Dave Polsky

**David "Dave" Polsky** (born in Pittsburgh, Pennsylvania) is an American screenwriter known for a few kids shows such as Sonic Boom, My Little Pony: Friendship Is Magic, The Buzz on Maggie and Pair of Kings, and adult fare material such as Cedric the Entertainer Presents, Scary Movie 2 and South Park.

Polsky was one of the writing alumni for My Little Pony: Friendship Is Magic and he is also working for the Humanoidverse series as he worked on the Anthro Bunraku series, and the Equestria Campus Supremacy series.

He is currently working on the YouTube webseries, Hanazuki: Full of Treasures.

## Writing Credits

* Neverfree (with Brandon Auman and Drew Goddard)
* The Bronificent Seven (with Oren Uziel)
Desserts

**Mama Rizk $12**

****Drop line****

* Mama Rizk: Honey custard with orange chiffon cake, pistachio ice cream and honey glass.

****Ingredients****

* Honey custard
* Honey tuile
* **Orange chiffon cake**
* **Pistachio Ice-cream**

****Allergy warning****

* Dairy
* Gluten
* Not vegetarian

****Mise****

* Dessert fork and spoon

**Mousse au Chocolat $13**

**Drop line**

* Chocolate mousse on chocolate crumbs served with mango sorbet and mango meringues

**Ingredients**

* **Pot de creme**
* Brown sugar sponge
* Chocolate crumble
* Mango sorbet
* Mango gel
* Fresh raspberries
* Mango meringue

**Allergy warning**

* Dairy
* Gluten
* egg

**Mise**

* Dessert fork and spoon

* Poached cherries and dark chocolate ganache on Orange and thyme granola served with cherry sorbet

**Ingredients**

* Dark chocolate Ganache (72% dark chocolate)

* Oats Granola (grape seed oil, honey, thyme, orange zest)
* Chocolate Namelaka (54% dark chocolate)
* Cherry sorbet
* Poached cherries (cherry liqueur, orange zest, vanilla)
* Fresh cherries

**Allergy warning:**

* Dairy
* Gluten (oats are not GF)

**Mise:**

* Desert fork and spoon

**Coco Panna cotta**

**pics**

**Drop Line**

* Coconut Panna cotta and sorbet served on blueberry and black pepper compote with lime puff and blueberry dome

**Ingredients**

* Coconut Panna cotta

 **Vegan** version of a Panna Cotta made with coconut milk instead of cream, sugar, vanilla bean thickened with Agar and Iota (Carrageenan)

* Blueberry and Black pepper compote

blueberry juice, crushed black pepper corn, lime juice, lime zest, sugar, corn starch

* Blueberry dome

blueberry puree, simple syrup, Agar

* Lime puff

Dehydrated mix of simple syrup, lemon juice, lime zest, methocel

* Coconut sorbet
* Fresh blueberries
* Toasted coconut
* Mint
* Flowers

**Allergy warning**

* None

**Mise**

* Dessert folk and spoon

**Citron cremeux $13**

**Drop line**

Lemon curd and chiffon cake served with raspberry sorbet and confit lemon

**Ingredients**

* Lemon curd
* Lemon Chiffon cake
* Raspberry sorbet
* Raspberry gel
* Confit lemon
* Fresh raspberries
* Mint

**Allergy warning**

* Dairy
* Egg
* Gluten

**Mise**

* Desert fork and spoon

**Plateau de Fromages $23**

**Drop line**

* Cheese selection (describe by including type of cheese, milk and

provenance) paired with spiced nuts, fruit mostarda and served with
Lavash and fruit crisp

**Ingredients**

* 3 Cow cheese (hard, soft, blue)
* 1 Goat cheese
* 1 Ewe cheese

* Seasonal fruit mostarda
* Lavash
* Fruit seed crisp

**Allergy warning**

* Gluten
* Dairy
* Nuts

**Mise**

* Fork, Steak Knife

**Notes:**

The cheese selection may change daily, Description available on the kitchen white board.

**Macaron $18**

**pics**

**Drop Line**

* Selection of house made macarons (then describe macarons flavors)

**Ingredients**

**Allergy warning**

* Dairy
* Egg
* nuts

**Mise**

* Steak knife
Bon Matin

## Bon Matin $13

**Drop line**

* Proscuitto, cherry tomato salad, avocado mousse, olive tapenade, soft boiled egg, triple cream brie and sourdough with a drizzle of olive oil and vin cotto

**Ingredients**

* Proscuitto
* Tomato salad with sundried tomato vinaigrette, and Kalamata olives
* Soft boiled egg (enquire for customer preference)
* Avocado Guaccamole (with lemon and chilli)
* Olive tapenade
* Sourdough dressed with olive oil and vin cotto (GF option available)
* Triple cream brie

V**egetarian option Available-** with Turkish Fallafel

 **Vegan option-** with Marinated Portobello mushrooms and hummus

**Allergy warning**

* Egg
* Dairy
* Gluten

**Mise**

* Fork, Knife
Saumon sauvage

**Drop line**

* Tajine spiced Sping salmon served on Ajo Blanco with rapini and Jalapeno, chorizo salad and paprika crisp

**Ingredients**

* Tagine spiced Spring salmon (from Salt Spring island)
* Ajo Blanco
* Rapini in molassis vinagrette
* Pamploma chorizo (sliced and mixed with charred jalapeno and almonds)
* Sultanas
* Paprika sourdough crisp

**Allergy warning**

* Dairy
* Gluten
* Pork
* Nuts

**Mise**

* Fork, Knife
Ricotta

## Riccotta

**Ricotta** (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk wheyleft over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Ricotta (literally meaning "recooked") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.

Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the brand and the type of milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.
Michele Chiarlo • ‘Nivole’ Moscato d’Asti • 2014 Piedmont, Italy

**What is it?**

This is a slightly sweet, very aromatic dessert wine based on the Moscato (Muscat) grape. Notably, it is also a little bit effervescent.

Moscato (Muscat) is renonwed for having some of the freshest and most potent aromas in the wine world.

**Who makes it?**

Michele Chiarlo (est. 1956) is a family estate producing a range of authentic wines in Italy.

**Where does it come from?**

This, and all other Moscato d’Astis come from the Piedmontese village of Asti located in the northwest of Italy. Moscato d’Asti ----> Moscato of Asti. Get it?

**What does it taste like?**

Dreams and fantasy. This wine is incredibly aromatic with explosive nuances of fresh grapes, white flowers, hopleaves, mandarin, spring blossoms. So so so fresh. And on top of that, it’s a little bit fizzy! It’s such a specific and delicious profile that I don’t think it is possible for a human being to taste this wine and not say, ‘mmmmmmmmm.’

**Is it a classic?**

Yes. It is one of the classic sweet wines of the world.

**What should I eat with it?**

Fruit based desserts. Sorbets. Waffles. Or nothing. Just a straw for the cute little colourful bottle please.

**Sommelier says:**

“When I first tasted Moscato d’Asti some years ago, I just had to have it every week. It’s just so darn delicious. This is a wine just full of heady and addictive aromas that channel our most primal delights of gathering sweet ripe fruit. There’s nothing complicated about this style. You won’t need to scratch your head or search for just the right dish to make this wine sing. This wine just raps on its own. And its a dope rap.” ~JY
La poupée perdue

**La poupée perdue** est le 32ème épisode de saison 8.

## Synopsis

Section incomplèteCette section est vide ou doit être élargie. Vous pouvez aider le *Oggy et les cafards* Wiki par l'écrire.
## Intrigue

Section incomplèteCette section est vide ou doit être élargie. Vous pouvez aider le *Oggy et les cafards* Wiki par l'écrire.
Harmony Unleashed: Equestria Campus Supremacy - CanterBrawlers

Harmony Unleashed: Equestria Campus Supremacy - CanterBrawlers is an upcoming 2D fighting game developed by Arc System Works and additionally Mane6 and Hollowfox Entertainment's newly rebranded game company, Midoringo Enterprises and published by Bandai Namco Entertainment with distribution from Midoringo and Hasbro Gaming.

It is a fighting game based on the television series of the same name featuring characters from the show and films, with a few guest characters from other franchises such as *Them's Fighting Herds*.

## Development

At PAX 2016, Bandai Namco showed a teaser for an ECS fighting game set to release in the arcades and later on consoles.The project is developed by Arc System Works. The hardware for the game in the arcade version is set to be Namco System 357 but it has been delayed.

In November 2018, It has been announced to be a sprited fighting game to be released on PlayStation 4, Nintendo Switch, XBOX One and Steam, as well as the Arcades, now under the Namco System ES3. Also, it has been announced that Midoringo Enterprises (a rebrand of AM-Games) will be involved in co-distribution and development of the game with Mane6 having additional development. This announcement arrived alongside the announcement for future Humanoidverse games such as the Littlest Pet Shop Blythe X/Strikers of Pawtucket crossover sidescrolling game developed by Wayforward and IntiCreates and the Transformers: CrossAnthrophy game developed by PlatinumGames.

The animation will be provided by Titmouse and Studio Trigger.

As obvious, the gameplay will be similar to Arc System Works' past games such as BlazBlue, Dragon Ball Fighterz and Guilty Gear. However, there will be items in the gameplay as similar to Super Smash Bros. and Super Gem Fighter Mini Mix. The playing mode will be separated between 1v1, 2v2 and 3v3, as well as having a simul-play for 2v1 matches similar to Street Fighter Alpha 3 with its "Dramatic Battle" feature.

In 2020, it has been announced that the game will have an "Ultimate" edition to be released around 2021 for all consoles and also including XBOX Series X and S, PlayStation 5, Google Stadia and Amazon Luna.

## Assist Characters

 Flurry Heart
 Iron Will
 Daring Do
Candace Willow

**Candace Willow** is a character feature in the first story.

She has the title **Super High School Level Candy Maker**. She helps out at her parents' candy store by making treats of her own and selling them. They're a big hit with many people around the world.

Candace survived the final trial and was taken in by the Future Foundation by the end of the story.

## Appearance

Candace is a short and chubby girl. She has orange hair and keeps it tied up in a ponytail with a magenta bow.

She wears a pink cardigan that has a collar that's a dark pink, magenta buttons and light pink candy wrappers on top of the pockets. She also wears a white shirt underneath, a light blue skirt, knee high pink stockings and white and light blue buckled shoes. She also has two candy bracelets on both of her wrists.

## Personality

Candace is a bubbly and spunky nice girl. She enjoys meeting new people and is always making an effort to become friends with them.

## History

***[Warning: Several spoilers follow this section!]***

### Prior to the Horrible Event

Candace grew up as an only child in Switzerland.

Sometime during their second year, Candace fell into despair and joined the Despair Group. However, it didn't seem to last long as soon she was close to betraying the group. As punishment, she had her memories of Hope's Peak and the event erased so she could participate the mutual killing game.

### City Life of Mutual Killing

#### Prologue

Candace, like the other students, woke up in the warehouse classroom. After Webber woke up, Monobear made an announcement for all of them to see him in the plaza for a meeting.

#### Chapter 1

Candace was assigned to investigate Lavinia's room during the first trial.

## Relationships

### Samson Zimmerman

Candace and Samson had developed a close friendship.

## Trivia

* Candace's report card states:
	+ She likes caramel and dislikes sour foods.
	+ Her blood type is B.
Hevoset

**Hevoset** ovat olleet tärkeä apu ihmiselle ennen vanhaan. Työhevoset ovat auttaneet ihmisiä maa- ja metsätöissä. Hevoset ovat kuljettaneet ihmisiä pitkiä matkoja ennenkuin autot keksittiin. Nykypäivänä on ravihevosia kilpailussa myös ratsastuskilpailuissa. Tyttöjä on enemmän hevoshoitajina kuin poikia. Hevoset syövät heiniä.

Hevosia on monia eri rotuja/lajeja. Niitä on ponejä, kylmäverisiä, täysverisiä jne.

Hevosen ja aasin risteymä on muuli

**Tämä malline ei toimi Wikin mobiiliversiossa. Jos käytät mobiiliversiota, vaihda oikean alakulman asetuksista tietokoneversioon.**
Kissat

**Kissat** ovat suloisia petoeläimiä, jotka tykkäävät leikkiä esim. leikkihiirillä.

Kissat kuuluvat Kissaeläimiin, Petoeläimiin, Selkärangallisiin, Eliöihin.

Jotkut kissoista pitävät kissanminyun erittämästä, mielihyvää aiheuttavasta eritteestä.

Tämä artikkeli on tynkä. Voit auttaa eläin wikiaa laajentamalla tätä artikkelia ja sen jälkeen poistamalla tämän mallineen.

**Tämä malline ei toimi Wikin mobiiliversiossa. Jos käytät mobiiliversiota, vaihda oikean alakulman asetuksista tietokoneversioon.**