 It
seems no coincidence that the most festive time of the year falls
in the dead of winter. After all, what better way to defy the darkness
and chill than with a great party? Most of us at some point this
season will elect to invite our loved ones to share in a celebration
of the season. Now your mother may have insisted that it’s
cheating, but sometimes hosting a gathering in a restaurant simply
makes more sense, particularly when space or equipment are constrained.
Read on to discover the Vancouver area’s most delectable and
reliable party destinations.
The rustic elegance of The Heathman Lodge is practically guaranteed
to inspire a festive mood, particularly when swathed in its legendary
holiday decor. Over 5,000 square feet of banquet space includes
a large ballroom, an open mezzanine and two private rooms. In the
main restaurant, Hudson’s Bar and Grill, the drama of the
immense slate fireplace, massive windows, soaring ceilings and open
kitchen is balanced by the warmth of wood beams, native artwork
and custom accents of wrought iron, tile and wood. Executive chef
and 2003 Iron Chef winner Mark Hosack describes his seasonal cuisine
as “Northwest comfort food” — with specialties
such as pot roast, taken to new heights of sophistication with braised
local greens, mashed potatoes and a cippolini onion demi-glace.
 For
an exciting twist on the ordinary, invite your guests to Vinotopia
Restaurant and Wine bar, located within the alluring Cinetopia complex.
Winner of the 2007 Citysearch award for best group dining, guests
can enjoy a delectable menu of international tapas, devised by four-star
chef Alan Greene, who describes his style of cuisine as “jazz
food” for its similarities to the musical style in “solid
technique based on tasteful improvisational skills.” Best
of all, each menu item includes a suggested wine pairing from a
selection of at least 110 award-winning wines available by the ounce
or by the glass. Guests can choose to gather in the elegant main
dining room, around the grand fireplace, or on the garden patio.
Groups can even elect to have food delivered directly to the Living
Room Theater, a super-high definition-equipped space with luxurious
leather armchairs and ottomans. If you prefer to dine before the
movie, use the tabletop wireless tablets to peruse the menu and
order movie tickets to be delivered directly to your table.
 Gray’s
At The Park, located within the Hilton Vancouver Hotel, offers upscale
Pacific Northwest cuisine within an elegant setting overlooking
Esther Short Park. A private dining room seats up to 16 guests comfortably,
and the management is always willing to discuss a customized menu.
The dinner menu includes such tantalizing fare as a Carlton Farms
pork chop with wild mushroom polenta, applewood bacon, dried cherry
and caramelized onion balsamic sauce or asparagus ravioli with organic
gold beets, truffle butter and parmesan cheese along with an array
of fish and steak selections. For a refreshing change from the typical
dinner party, consider hosting a Sunday Champagne brunch at Gray’s,
where guests can enjoy favorites such as eggs Benedict, a Belgian
waffle station and pesto-crusted prime rib.
 If
you’re already longing for the return of warmth and sunshine,
consider hosting a Caribbean-style event on a houseboat at the Port
of Camas-Washougal. The charming Puffin Café is as memorable
as it is delicious, with bright, sunny flavors such as mango and
pineapple juxtaposed by several cozy fireplaces around which guests
gather to chase away the chill of winter. The menu includes enticing
classics such as halibut fish tacos and jerk chicken as well as
chef-specialties such as sautéed scallops served with garlic
lime sauce or beef kabobs with a tequila-citrus marinade. Best of
all, diners select from an a la carte menu of comforting side dishes
such as pineapple ginger yams with Myers rum, spicy mac and cheese
with jalapenos and creamy green chili corn with breadcrumbs. Desserts
may include Caribbean inspired pineapple coconut triple layer cake,
key lime pie or the classic brownies and ice cream.
Serious foodies may already be familiar with Applewood Northwest
Cuisine and Catering. Chef Peter Leigh Gallin has earned a stellar
reputation for perfectly executed dishes such as a Thai-inspired
grilled salmon fillet with ginger, sesame and scallions and seared
boneless duck breast with sun-dried apricot compote. With full catering
and event planning services, the Applewood is more than equipped
to handle events of any size and menus can be customized to suit
each event. Because the restaurant is only open four nights a week,
the private Cascade dining room, which accommodates up to 36 people,
can also be combined with the main dining room for larger parties
and banquets. A private kitchen ensures that your party will receive
prompt and consistent attention. The Applewood even hosts cooking
classes in a private demonstration kitchen. For instance, consider
Chef Peter’s holiday appetizer and hors d’oeuvres party,
in which guests enjoy wine and snacks while the chef demonstrates
how to prepare and present eight holiday dishes, which guests are
invited to enjoy after the demonstration.
|
KNOW BEFORE YOU GO
As one might imagine, these restaurants have seen all manner
of parties, and they’ve got some hard-won advice to
share with would-be hosts. For example, Ron Vansaghi, director
of food and beverage for the Heathman Lodge, urges clients
to work with staff in advance to limit the number of decisions
that guests have to make. In addition to causing stress for
both guest and restaurant staff, encouraging guests to select
from an unabridged menu can get extremely expensive. “Arrange
to have wine available when they arrive, so they won’t
be ordering a bunch of cocktails. You can do a lot to control
costs that way,” he says. Vansaghi also advises ordering
a common salad and dessert, and offering guests a limited
selection of entrees.
Chef Peter Leigh Gallin of Applewood also suggests arranging
to have a few appetizers set out buffet-style for guests to
enjoy when they arrive. “This takes a lot of pressure
off of the kitchen, and it also allows people to relax and
enjoy mingling prior to sitting down.”
Arrange for payment before the meal by leaving your credit
card with the server and having the gratuity added. “You
can have a great experience, but then having to wait 15 minutes
to get your check processed can leave a bad taste in your
mouth,” warns Vansaghi.
Stephen Nelson, assistant general manager for the Hilton
Vancouver, agrees that advance planning is the key to a successful
restaurant party. “The restaurant can participate in
the success of the event if we know what you’re trying
to accomplish with that gathering,” he explains.
And most importantly, according to Leigh Gallon, reserve
the space as early as possible. The most popular weekend nights
of the holiday season are often booked months in advance.
|
 So
this season, leave your apron in the cupboard and don your party
duds. By leaving the cooking, cleaning and decorating to the pros,
you can at last enjoy a truly stress-free holiday.
::
Resources
Applewood Northwest Cuisine and Catering
212 NE 164th Ave, Ste. 11
Vancouver, WA
360-882-3725
http://www.applewood.net
Gray’s at the Park
Hilton Hotel Vancouver Washington
301 West 6th Street
Vancouver, WA
Phone 360-828-4343
Email: teresa_peak@hilton.com
http://www.graysatthepark.com
Puffin Café
14 South A St
Washougal, WA
360-335-1522
The Heathman Lodge/Hudson’s Bar and Grill
7801 Greenwood Dr
Vancouver, WA
360-254-3100
http://www.heathmanlodge.com
Vinotopia Restaurant and Wine Bar
11700 SE 7th St
Vancouver, WA
Phone: 360-213-2811
Email: business@cinetopiatheaters.com
http://www.cinetopiatheaters.com
|
