Vancouverscape, a Vancouver based blog covering travel, tech, and lifestyle

QMUNITY is a local centre (based in the West End) that offers various important social services and programs to the lesbian, gay, trans, bi and queer community. QMUNITY serves as a hub for queer resources as well as innovating and collaborating with other organizations in order to both celebrate and transform the lives of the queer people and the communities that they live in.

Marc Smith is Amuse Consulting’s owner and Chief Muse, offering a wealth of marketing and event planning experience to clients around the Lower Mainland. I’ve seen his passion and spirit at many events that he’s organized in the past. His latest project is putting together Stack the Rack, an evening of wine shopping and delicious food prepared by Top Chef Canada Dale MacKay.

[ensemble Executive Chef Dale MacKay]

A varying selection of about 20 Marquis Wine Cellars wines will be poured. The event will take place on Monday, October 3, at ensemble Restaurant and Bar, from 6:30 – 9:30 pm.

[Leah Bickford introducing Marquis Wines at Stack the Rack]

Stack the Rack will be hosted by none other than Fred Lee, well known for his Vancouver Courier Fred About Town column. Early bird pricing is still available until September 21 at $125 with $75 of the price tax-deductible. After September 21 (IF there are any tickets left!), the price will be $165.

Event tickets can be purchased either online or by phoning 604.687.6335.

Stack the Rack is proudly sponsored by Vancity, Amuse Consulting, Arbutus North dental clinic, Klondike Contracting, Brad Davis/Macdonald Realty Ltd, Jeff Fraser Mortgage Specialist, and will be hosted by both ensemble Restaurant and Marquis Wine Cellars.

I was invited to preview the event, visit the gorgeous ensemble space, and enjoy the food and wines that will be served at Stack the Rack.

[2005 Domaine Barmes-Buecher Riesling Hengst Grand Cru, 2010 Haywire Rosé]

[2005 Domaine Clotilde Davenne Chablis, 2010 Domaine Gerovassiliou]

[Pulled pork sliders with apple-horseradish slaw]

[Beef tenderloin carpaccio, peas, crisp shallots, rosemary bannock]

[Aged Prosciutto Salad with bocconcini]

[Sweet and sour eggplant, baba ghanoush, yogurt, tomato]

ensemble is designed with an open plan concept, and has an elevated cocktail bar and lounge area offering 30 seats with room for standing.

Glass and chalk grey form the palette for the rest of the interior, brightened by red accents and floor to ceiling windows.