Update your preset stations as you’ll now find The Peak at 102.7 on your FM dial. The frequency swap with Co-Op Radio went into effect today as the world class rock station upgraded from 100.5 to a stronger signal.
No longer will you lose the station once you pass Taylor Way on the North Shore, head up Burrard Inlet to Port Moody, or head East of the Fraser and into the valley.
“This exchange is incredibly good news for the station and our valued listeners and customers,” says Gerry Siemens, Vice-President and General Manager of The PEAK, which is owned by the Jim Pattison Broadcast Group.
The Canadian Radio-Television Telecommunications Commission (CRTC) approved the $1.437 million swap in September 2011. Siemens says the move gives The PEAK “one of the strongest radio signals in the city thanks in part to a new antenna for the 102.7 signal custom built in Italy.”
In return for its signal, Co-Op Radio receives: The PEAK’s stereo transmitter and related components; a back-up transmitter and a new transmitter site; costs paid for the move to the new site, plus leasing costs for five years; $300,000 of billboard advertising through Pattison; and $125,000 annually for five years to cover the station’s operating costs. [Source: Press Release]
Back in January of 2009 I wrote a blog post about the launch of the station and how it was going to fill a void. Through its successful Peak Performance Project, in-studio and public concert series, giveaways, social media engagement and super friendly personalities, they have achieved just that and more.
You can listen to 102.7 The Peak anytime, regardless of frequency, on their mobile application or through their website. Follow @ThePeak on Twitter for more information daily.
The British Columbia Wine Institute (“BCWI”) presents the 8th Annual Chef Meets BC Grape event in Vancouver on September 20th. 75 BC wineries will be sharing more than 300 of their BC VQA wines that will be paired with 14 dishes from local Ocean Wise partner restaurants.
Restaurant:
Amuse on the Vineyard
Beta-5
Butter on the Endive
Chewies Steam & Oyster Bar
Cibo Trattoria
Edible Canada
Forage Restaurant
Hapa Izakaya
Le Gavroche
Raincity Grill
Terminal City Club
The Fat Cow & Oyster Bar
The Oakwood Canadian Bistro
The Patio at Nk’Mip – Osoyoos
Paired With:
Vancouver Island
Quail’s Gate Optima
Stoneboat Vineyards Pinot Gris
Vancouver
CedarCreek Pinot Noir
Haywire Canyonview Vineyard Chardonnay
Young & Wyse Cabernet Sauvignon
Sperling Vineyards Old Vine Riesling
Cassini Cellars Cabernet Franc
Stag’s Hollow Viognier
Painted Rock Merlot
Black Hills Alibi
Laughing Stock Blind Trust White
Nk’ Mip Qwam Qwmt Syrah
The event will be held at the Vancouver Convention Centre East in ballrooms A & B on Thursday, September 20, 2012 from 7:00am to 9:30pm. Tickets are available now for $75 each.
I also have a pair of tickets to give away to one Miss604.com reader and their guest. Here’s how you can enter to win:
Leave a comment on this post (1 entry)
Post the following on Twitter (1 entry)
RT to enter to win tickets to #ChefMeetsBCGrape from @winebcdotcom & @Miss604 http://ow.ly/dBvQh
I will draw one winner at random from all entries on Sunday, September 16, 2012 at 7:00pm. Must be 19+ to enter and attend this event. Please enjoy responsibly and plan a safe ride home.
Their playoff run was hard-fought and included what some say was the greatest game of all-time where the C’s came back to win 10-7 against the Boise Hawks in the first game of the finals — after being down 1-7. Boise came back in the second game but couldn’t keep the Canadians at bay tonight.
Here’s what Rob Fai posted earlier today on the Vancouver Canadians site: “Everyone dreams of being ‘that guy’. The player that steps into the batter’s box with all the chips on the table and delivers the knockout blow that helps his team to a Championship.
Today, someone will be that player. Someone will forever be remembered for the base hit, the defensive gem or the curveball that froze someone in his tracks. This is the beauty of baseball. Someone is going to be the hero, and someone is going to have to wear the horns. What baseball has taught both the Canadians and Boise Hawks this summer is that a game can be won or lost on but a few plays.”
The Single ‘A’ Toronto Blue Jays affiliates have enjoyed sold out games at Nat Bailey Stadium this summer as baseball-fever hit Vancouver.
From the Vancouver Sun: “The Canadians finished the season with 50 victories, 46 in the regular season and four more in the playoffs. The 50 wins is a team record.”
This is the Vancouver Canadians’ third title. They have also won the Pacific Coast League championship in 1999 and they polished off the Tri-City Dust Devils last year to top the Northwest League.
The London 2012 Paralympics were closed today with a star-studded ceremony including Jay-Z, Rihanna, and Coldplay. Benoît Huot “The Shark” was the Team Canada flag-bearer at the closing ceremony as he collected gold, silver, and bronze medals at these games.
LONDON, ENGLAND 08/30/2012: Benoit Huot celebrating his win in the Men’s 200m IM – SM10 finals at the London 2012 Paralympic Games in the Aquatics Centre. (Photo by Matthew Murnaghan/Canadian Paralympic Committee)
Over the course of the 11-day London 2012 Paralympics, our Canadian athletes made our country proud by collecting 7 gold, 15 silver, and 9 bronze. We even had a 5-medal day on September 7th. Our medals came in Archery (1 bronze), Athletics (1 gold, 5 silver, 3 bronze), Boccia (1 bronze), Cycling Road (1 gold, 1 bronze), Swimming (4 gold, 9 silver, 3 bronze), Wheelchair Basketball (1 gold), and Wheelchair Rugby (1 silver).
BC athletes will be flying home through Vancouver International Airport (“YVR”) on Monday, September 10, 2012 including athletics gold medallist Michelle Stilwell, boccia bronze medallist Josh Vander Vies and swimming silver medallist Nathan Stein. They will be arriving at 11:55am on Air Canada flight AC855.
Continue to follow the Canadian Paralympic Committee on Twitter and Facebook for more information about parasports and leading up to the 2014 Paralympic Winter Games in Socchi.
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by Rebecca BollwittDisclosure: Review — This is not a paid post. Our Ka'anapali Fresh experience was compliments of the Ka'anapali Beach Resort association. Views and opinions are my own. Please review the Policy & Disclosure section for further information.
The first annual Ka’anapali Fresh festival took place August 31st to September 2nd as hotels, restaurants, chefs, and farmers from around Maui gathered in the Ka’anapali Beach Resort area for a handful of spectacular culinary celebrations.
Being from Vancouver (and John originally from Iowa), we’re well versed in farm-to-fork dining experiences and it was fantastic to see that concept in action while we were so far from home. Throughout our stay we ate a plethora of local ingredients in both simple and complex dishes — from grilled ono, fresh snapper or ahi tacos to taro rolls, poi, Maui Gold pineapples, and famous Moloka’i purple sweet potatoes. We walked a lot, we swam even more, and we enjoyed discovering what The Valley Isle had to offer.
Here’s a recap of the events that made up this first (and not the last) Ka’anapali Fresh.
Features: One course per venue over three hours, starting at sunset. A complimentary shuttle ran between each venue but you could also walk along the beach pathway (which is what we did). There were signs and volunteers to guide the way but the live music and white tents were a giveaway whenever you approached the next stop. Each guest received a wrist-band (for entry to the venues) which had 3 tear-away tabs to be cashed in for drinks but there was also a cash bar. Highlights For Us: There was just so much food! We are still talking about the tuna tacos from Executive Chef Scott McGill (TS Restaurants) that were at our first stop, the Hyatt. The Mai Tais at the Westin were also our first taste of island spirits. The bonbons (chocolate-covered ice cream balls with fresh coconut) at the Sheraton for dessert rounded out the evening perfectly. We loved exploring three venues and walking to each along the beach at sunset. It was a great introduction to the area on our first night.
Features: Farm-fresh eggs, pineapples, smoothies, brocolli, bok choy, green beans, kale, pohole (young fern shoots), and offerings from the Alii Kula Lavender Farm from the area known as Upcountry Maui (where you’ll find farms, goat cheese, flowers, etc.) Highlights For Us: We grabbed two breakfast burritos for $5 a piece and walked around to see every piece of fruit and vegetable that was grown right there on Maui. A definite highlight was meeting the people who grew the food that we were eating throughout Ka’anapali Fresh.
Features: We went upland with Maui Country Farm Tours to meet Kimo Falconer of MauiGrown Coffee. Participants piled into a tour bus and exited onto the red dirt on the upland slopes of western Maui. We picked coffee cherries, squishing out the beans, and learned about MauiGrown’s varietals like the highly-rated Mokka. Highlights For Us: I wrote a full blog post about this portion of the festival.
Ka’anapali Fresh Food & Wine Festival
The Event: Bringing Maui’s Farms to Ka’anapali Tables
Features: Lanterns were hung up between palm trees on the golf course as each guest received a souvenir wine glass and a tray to wander and gather samples from each station. Chefs from local resorts and restaurants were paired up directly with farmers, side-by-side, so you could learn more about what you were eating. There was a silent auction benefitting the Maui Country Farm Bureau and the entertainment that evening was superb as Makana then Spyro Gyra performed under the stars. Highlights For Us: We thoroughly enjoyed our first samples of Maui Blanc Pineapple Wine from Maui Wine at Ulupalakua Ranch along with their sparkling pineapple wine. We loved the Moloka’i purple sweet potato gnocchi prepared by Westin Kāʻanapali Ocean Resort Villas Chef Francois Milliet who won the Ka’anapali Fresh Gold Award for this dish that was prepared with wild boar bacon, Kula onions, currants, and pine nuts. The musical highlight of the trip for us was witnessing Makana’s mad guitar skills.
Features: Indoor and outdoor buffet lines (with everything from rotisserie lamb to an omelette station) at Maui’s “Most Hawaiian Hotel” prepared by Chef Tom Muromoto. Tiki figures, bamboo, live ukulele and hula performances near the lush green lawn and gardens at the Tiki Terrace Restaurant. Highlights For Us: The champagne did not stop flowing. I recall that it was from Barefoot and had a silver label so I want to say it was their Brut Cuvee. Again, it did not stop flowing. The live performers and dancers were very talented, providing the perfect soundtrack for our meal. We fell in love with KBH, one of the hotels we stayed with during our trip. We even walked over from another resort a few days later just so we could do the breakfast buffet again.
Artful Creation of Organic-Infused Cocktails
The Event: Mixology with Chandra Lucariello of the Westin Ka’anapali Ocean Resort Villas
Features: We learned three cocktail recipes from Chandra, who was charming, entertaining, and very good at her craft. There was a Maka Tai (a twist on the Mai Tai), a Sparkling Rose Sangria, and the Solera Punch made in a huge silver bowl. Highlights For Us: Sampling Chandra’s Maka Tai (similar to a Mai Tai) and learning the history of some of the spirits and cocktails.
Maka Tai
1 oz Old Lahaina Silver Rum
1 oz Old Lahaina Dark Rum
1/2 oz DeKuyper Orange Curacao
1/2 oz House-made falernum (Chandra’s sweet syrup recipe)
3/4 oz Fresh lime juice muddled with 3 fresh pineapple slices and 1/2 Tahitian vanilla bean
Concert Under the Moonlight
The Event: Backyard BBQ & Official Launch of Maui Brewing’s Ka’anapali Golden Ale with Third Eye Blind in Concert
Features: We walked around the golf course and along the beach to get to the Royal Lahaina Resort for this outdoor dining event at sunset. There was a definite buzz in the air about headliners Third Eye Blind and this event was completely sold out. Highlights For Us: We were introduced to Maui Brewing Co. at the media luncheon when we first arrived and instantly became fans. The Ka’anapali Golden Ale brewed for this event was crisp, fresh, with slight fruity overtones. We also tried the Bikini Blond Lager here and the Big Swell IPA. The wind was howling but that night our eyes were wide watching the sun slip into the ocean on the horizon. The streaks of clouds in the sky turned bright orange, then dimmed to red as Ka’anapali Fresh came to a close. Kathy Becklin was at our table and told us that it was a great sunset to witness, even as a local.
Early Bird tickets for the entire Ka’anapali Fresh schedule were available for $365 and individual event tickets ranged from $42 to $150. Organizers (like Shelley Kekuna) did a fabulous job with the festival. There was always a shuttle or an option to walk wherever we needed to go, which was nice. Everything flowed smoothly, there was always live music, and the farmers and the chefs were passionate, knowledgeable and very eager to share their product and their story.
I know Vancouverites travel to Maui (we met quite a few of them there) so if you’re a foodie who’s looking for a vacation getaway, mark Ka’anapali Fresh down in your calendar for next year. Follow Ka’anapali Beach Resort on Twitter and Facebook for more information. They are active on social media (there’s also a Maui Social Media User Group or #MauiSMUG) and their blog posts are a great resource.
