#DineOut with @hummingbird604 and the @Glowbal_Group

Every year, I write about Dine Out Vancouver. And every year, I wish I could enable my readers to participate in this fantastic event that aims to promote Vancouver (and some neighbouring cities’) restaurants with a very broad variety of ethnic foods. This year, several restaurants have partnered with me to offer a unique opportunity: a dinner for two (drinks, taxes, and gratuities excluded) during the period that Dine Out Vancouver takes place: January 20 – February 5, 2012. The first one that has generously accepted to partner with me is my long-time and trusted partner, the Glowbal Collection of Restaurants headed by Emad Yacoub and Shannon Bosa-Yacoub.

I have had dinner at Sanafir before, and absolutely loved it. So I was thrilled to accept the generous offer of the Glowbal Group for a gift certificate dinner for 2 for Sanafir during Dine Out Vancouver for one of my lucky readers. All you need to do is tell me which one of the Glowbal Group restaurants you’ve tried (or if you have never tried any, which one you would likely visit this 2012). I’ll fully admit: I’ve been to all of them. ALL OF THEM. And I have a very special place in my heart for Coast AND for Glowbal Grill.

I will draw a winner for the gift certificate for dinner for two at 2pm on Friday January 20th, the day that Dine Out Vancouver opens. Good luck everyone! You can also earn an additional entry by tweeting the following:

Told @hummingbird604 my preferred @Glowbal_Group restaurant http://is.gd/ZLftLB to enter to win dinner for two during #DineOut

More on the Glowbal Group’s Dine Out Vancouver offerings below (as per their notes to me)

glowbal’s three-course Dine Out menu is $38. Choose from roasted butternut squash soup, grilled beef tataki or prawn cocktail to start. Entrée options include: Beef tenderloin; seared Alaskan black cod; or wild mushroom gnocchi. Dessert is chocolate crème brûlée with cinnamon and pear compote and almond biscotti.

COAST’s three-course Dine Out menu is $38. Choose from roasted parsnip and bay scallop chowder or crispy fried reid oysters to start. Entrée options include: grilled BC snapper; pan-seared icy water arctic char; or grilled Alberta beef tenderloin. Dessert is lemon bavarois with cranberry ice cream.

Sanafir’s three-course Dine Out menu is $18. Choose either the pan-seared tandoori prawn, tabouleh salad, yellow coconut curry, with lemon chutney and a papadum crisp, or the fried chickpea and saffron cous cous salad, with mint and tomatoes, to start. Entrée options include: Singapore prawn cashew curry with aged basmati rice; butter chicken with aged basmati rice and papadum; or almond cauliflower korma with papadum. Dessert is cardamom-dusted zelbias, cinnamon crème anglaise and chocolate bark.

Italian Kitchen`s three-course Dine Out menu is $38. Choose from truffled celery root zuppa or artisan lettuce with prosciutto and mascarpone croquettes to start. Entrée options include: herbed roasted beef tenderloin; lobster ravioli; or baked rigatoni primavera. Dessert is classic tiramisu with mocha anglaise or lemon and basil brûlée with biscotti.

Trattoria’s three-course Dine Out menu is $18. Choose from arugula, orange and fennel salad or cream of cauliflower soup to start. Entrée options include: roasted pork loin or butternut squash, gorgonzola and spiced walnut risotto. Dessert is classic tiramisu with mocha anglaise.

SOCIETY’s three-course Dine Out menu is $18. Choose from the sweet potato and pulled pork croquette or spinach salad to start. Entrée options include veal piccata or prawn linguini. Dessert is a chocolate smore ‘flambe’ crème brûlée.

Black+Blue’s three-course Dine Out menu is $38. Choose from “bacon ‘n’ eggs” (thick cut double smoked bacon, fried duck egg, spicy maple syrup), or tuna carpaccio to start. Entrée options include: Angus tenderloin; roasted sablefish; or roasted onion tart. Dessert is a classic crème caramel, served with orange-almond biscotti and orange liqueur.

You can make your reservations online on the Glowbal Group site.