Tonight we were at one of the Holiday Club’s events, in is its second year, but this was a first for me.
Holiday Club is a “limited-run festive speakeasy and supper club designed for those who appreciate luxury, privacy, and exceptional taste. From Michelin-level dinners to ostentatious lunches and industry nights, each experience is a celebration of world-class hospitality in Vancouver’s most opulent holiday venue.” (as taken from their website).
Running from November 25th to December 10th, we were at one of their last events of the season. From 5-11:59pm on a Monday, this event was geared towards those in the industry with support from the industry.
Guests fondly recalled the “Monday night that became a legend last year — the one that had the whole industry buzzing so much that they returned with an epic summer edition”. This was Holiday Club’s love letter to “hospitality in the city, a night for the people who make the scene unforgettable.”
The evening boasted a line up of chefs and bartenders rotating on each hour. At $100 a ticket, all small bites were included. Whereas all the cocktails, outside of the welcome ready to drink cans, were out of pocket.
This was hours of non-stop festive cooking and pouring all set to live music and DJs, with a guest appearance by Santa mid way through.
I was the first to arrive, and was unable to stay for the entire duration of the night. Therefore the following is what I got my hands on, and all that we were able to drink and eat.
The evening started with the Holiday Club’s Resident Chef Jefferson Álvarez and his Mini Arepas with shredded beef and Chimmichurri. A crispy and meaty bite with the refreshing zest of herbs and citrus to brighten and flavour.
At the bar was the tag team of Emily Matthews and Tim Lamben from Nightingale, giving guests an option between two festive cocktails.
The Sugar Plum Sipper is Altos Blanco Tequila, Lemon infused Lillet, Cointreau, Irony Spirits Euphoria, and lemon. Fruity and zesty as apposed to the sweet and bold Nutcracker Negroni. A play on the popular drink, but with less bitterness thanks to Macadamia and Strawberry infused Gray Whale Gin, Woods Chiaro, and Dry Vermouth.
If either of the two were not to your liking, you also had the option of ordering off the regular house menu. A seasonal and classic selection curated by the Holiday Club’s Resident Bar Manager Sabrine Dhaliwal.
There was also wine by the bottle from Wine Curator Nabila Lalani, who was read to offering pairing suggestions.
My favourite bite and the most coveted of the night were the bougiest chicken nugget we have all ever had. Created and served by Chef Doug Stephen of DL Chicken. Truffled Chicken Nuggets with crème fraïche, chives, and caviar. It is as delicious as it sounds, and I am not shy to admit that I had 3 to myself.
Next on the bar was Robyn Gray of The Lobby Lounge at Fairmont Pacific Rim. One man, one drink, this was the All Scrooged Up. A unique mix of Copperpenny #6 Oyster Gin, muddled Mandarin, and Winter Cordial. Topped with a Lemon and Chocolate Foam, with a shaving of Nutmeg to finish. Bright and tangy with the levity of the flavoured foam topper.
Our next small plate was from Chef Lucais Syme of Autostrada. He was boiling handmade beet and ricotta stuffed ravioli, then sautéing and serving them with poppy seeds and an herb sauce. This was one of the more filling plates, hearty and slightly on the sweet side due to the beet purée that also added so much whimsical colour.
Next to him at the bar was Holiday Club Bartender Ben Kingstone. He had prepared the tropical Slightly Dangerous with Blanco Tequila, Mezcal, Coconut Rum, Fino Sherry, Grapefruit Honey Ginger Cordial, Lime, and Perrier.
To pair with it Chef Petros Dimopolous of Nammos Estiatorio & Selene Aegean Bistro whipped up a canapé of ricotta and fig compote with candied orange rind over a rye base. This I would have liked to see earlier on in the evening, as a starter, not necessarily coming after a heavier pasta course that we may have had seconds and thirds of.
Next round saw surprise guest Chef Warren Chow of Wildlight dawn on an apron. His role was even a surprise to him. He helped the in-house team assemble sautéed mushroom tacos.
Chris Mozey and Darren O’Grady came with 4 different cocktails, each a nod to pop culture with its own personality. I had to get them all, but only kept one for myself to try.
Piny Pony Club was playful in a neon orange with lollipop finisher. Tanqueray Ten, Watermelon, Apple, Kalamansi, Carrot, and Champagne Vin.
The room was most enthusiastic over the Miso S’moreney with Flor De Cana 18 year old, Toasted Marshmallow, Miso Honey Cream, Coffee, and Chocolate. Equal parts savoury and sweet this was a cocktail that stood on its own.
The East Van Switch Up was spicy and refreshing with Don Julio Blanco, Chinola Mango and Passionfruit, Galliano Aperitivo, and a Pineapple and Lime Swizzle.
I wanted the Holla Back for the name alone, but the promise of bananas was another good reason. This was an icy slush with Flor De Cana 12, Guinness, Banana Milk, Peanut Punch, Condense Milk, and Honey. Finished off with a Guinness Float. It was a wonderful dessert drink.
Although the actual dessert was a buffet prepared by Holiday Club’s Resident Pastry Chef Daria Andriienko. She prepared 4 different sweet bites including a jelly, cream puffs, and a chocolate nut mousse bar. This was the last thing we stayed for.
Therefore we missed out on Soren Schepkowski from Mount Pleasant Vintage & Provisions, Tara Davies and Erick Vazquez from Chupito, and Liam Nguyen from Good Thief, who shut the bar down.
In short, this was a fantastic night of food and drink, taken to the next level with shots poured straight into our mouths followed by dancing. I will be sure look out for this one next year. Check out the link for more details and to bookmark.
https://holidayclubyvr.com/
