Volunteer opportunity: Vancouver Playhouse Wine Festival

The Vancouver Playhouse Wine Festival is accepting volunteer applications for their festival this year, March 23-29 at the Vancouver Convention Centre. This year’s global theme is Pinot(s), with a regional focus on British Columbia.

This is the Playhouse Theatre Company’s primary fundraiser, and it’s a great one. It’s arguably one of the best wine festivals in the country.

I volunteered last year while I had some time off. In exchange for eight hours of volunteer shifts, I saw a play, received a Reidel wine glass, and got a ticket to one of the International Tasting nights. I was specific on my volunteer application about having industry experience, so my shifts were mostly at special event dinners – but if you’re specific about what you want (and apply early) you can score yourself a pretty good position.  

This year’s International Tasting night features 183 wineries from 15 countries. There’s a special festival wine store on-site, featuring wines that you normally can’t buy without going directly to the winery. I attended the Thursday night (i.e., first) tasting last year, and some wines were already sold out. If you do plan on attending, try to make it to the Thursday session. It’s less busy, there are more serious wine drinkers (as opposed to the Friday and Saturday night plebes who are looking to get hammered), and there’s better chance of getting to buy your favourites.

Applications are due by February 20, with confirmation of shifts by the first week of March. Read the volunteer introduction and policy, and then register online here.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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