Featured Post

04 May 17

Carb up with Marathon Chicken and Roast Vegetable Pasta

Marathon Chicken and Roast Vegetable Pasta Executive Chef Mardy Ra Serves 4 - 6 I created this recipe with competitive-sports in mind. Being an active athlete myself, I understand that it takes more than just determination and training to excel. A nutritious and wholesome diet goes a long way and I hope this will nourish your body to help you with your Marathon journey. Want more carbs? Up the pasta, no problem! This dish works great as a make-ahead salad, too. 16 oz.                          whole grain fusilli pasta, or your favourite 4 – 6 oz                       boneless, skinless Free Range chicken breasts ¾ cup                          extra virgin olive oil ½ bunch                      fresh basil 1 small package          organic flat leaf parsley 1                                  organic lemon, zested and juiced 3 Tbsp.                        white balsamic vinegar 1 small                         Italian eggplant, cubed 1                                  red bell pepper, diced 1                                  fennel bulb, shaved or slivered 1 medium                    zucchini, cubed Sea salt and fresh ground pepper Preheat oven to 450F. Place the eggplant in a medium bowl, season with sea salt and pepper and drizzle with 2-3 tbs of olive oil. Toss well to coat. On a parchment paper lined baking sheet, tip the seasoned eggplant and spread out evenly. Place in preheated oven and bake for 10 minutes, stirring twice. In the same bowl, place the red bell pepper, fennel bulb, and zucchini. Season with sea salt and pepper and drizzle with 2 tbs of olive oil. Toss well to coat the vegetables. When the eggplant is nearly tender, tip the remaining vegetables onto the baking tray. Stir well to combine. Return to the oven and bake for 10-15 more minutes, stir twice. When the vegetables are lightly browned, remove from the oven, set aside to cool. Reduce the oven to temperature 375F. Meanwhile, bring a large pot of salted water to a boil, cook the pasta according to the directions on the package. Drain well. Tip onto a baking tray and drizzle with ¼ cup of olive oil, toss well to coat, set aside to cool. Preheat an ovenproof non-stick pan in the oven. Season the chicken with sea salt and pepper to taste, and drizzle with a bit of olive oil. With an oven proof mitt, remove the preheated pan from the oven, set over medium heat. Place the seasoned chicken in the pan and brown on one side for 3. Turn chicken and transfer the pan back into the oven to finish cooking ~ about 12 – 16 minutes depending on the thickness of the breast meat. Remove from the oven and allow to rest for 5 minutes. In a large bowl place the cooled pasta and the roast vegetables. Toss well to combine. Cut rested chicken into cubes, and add to pasta mixture. Add chopped fresh herbs, balsamic vinegar, and the lemon juice and zest. Toss well. Taste for season and adjust to taste with sea salt and pepper. Present on a platter and share with marathon friends! ...

Read More
16 Mar 17

Say ‘I Do’ at Sea

Calling All Newly Engaged Couples Are you one of the lucky ones among us with a new shiny and glittering ring? We congratulate you and your fiancé on your great fortune. Being married at sea offers romance, privacy and the most spectacular photo vistas and back drops for your memories. Have you ever imagined sharing your first kiss as you sail under the iconic Lion's Gate Bridge? Your wedding on the Pacific Yacht offers all that, and more. Now that the big decision of saying 'Yes' has been made, we know you are faced with a myriad of other choices and important decisions to make your wedding day just- as-you-dreamed. Let us show you how we can make your most special day the most memorable day. Need another reason to check us out? All newly booked wedding events for 2017 booked by March 31, 2017 will receive 5% incentives* based on the estimated cost of your wedding party. Call today to book your personal appointment: 604-689-1227. (*Incentives may include, but are not limited to: sparkling wine for your guests on boarding or for a toast, cake cutting fee waived, red carpet arrival, complimentary premium napkins, discounted additional charter time above date minimums. Incentives will not exceed 5% value of your event estimate.) ...

Read More
15 Nov 16

Sourcing The Right Unique Venue

It was an honour to be asked by Tourism Vancouver to write about sourcing the right unique offsite venue. David Feys, Director, Events + Operations, has worked in the event industry for many years and has some fantastic tips and questions to think about when visiting different venues. "There are a myriad of things to think about when choosing an off-site venue other than the obvious criteria of capacity and availability. What is the access for guests? How does the surrounding area ‘feel’; will your delegates feel safe?" To read the entire article, please click here  ...

Read More