Canadian Comedy Award-winning funnyman Gerry Dee, known to some as “Gerry Dee – Sports Reporter” on The Score and the star of the upcoming CBC sitcom Mr. D, channels his years as a father, collegiate hockey player, and physical educator into a night of poignant laughs on his “Life After Teaching” tour. Gerry’s gift of gab and guffaw-extracting demeanor has eclipsed his sports career, making him one of the most sought-after comedians in both Canada and its trouser landmass called America. The first Canadian in 27 years to win the San Francisco International Comedy Competition, where Robin Williams and Dana Carvey once battled to the death, Gerry garners empathetic laughs with his intrinsic charisma and sharp observational humour about the foibles of marriage and the unbearable lightness of offspring.
The chefs at Browns Socialhouse cheerfully wrestle palates with an array of dishes fusing international influences with traditional comfort fare. After perusing the menu, diners can choose to dig to the Boursin cheese center of parmesan-crusted stuffed chicken, first spooning through a layer of red-pepper sauce ($17.95). Utensils harpoon rice-wrapped segments of the spicy tempura tuna roll ($9.95), and hands divide slices of margherita pizza topped with bocconcini and fire-roasted tomatoes ($9–$11.65) to share or barter for the salt and pepper shakers. Chefs blend, hand-press, and grill beef patties before graduating them to the hickory burger, which they top with a crown of smoked bacon, cheddar, and barbecue sauce ($13.65).
An evening at The Giggle Dam begins as a typical night out, until a zany cast member delivers your appetizer. That's because the theatre treats the dinner and performance portions of its shows as one and the same; rather than only using printed menus, the cast sings the dinner selections to the audience, and rather than postponing the entertainment, the entrée delivery is part of the show. Every plate of the four-course meal—which features rotating dishes such as roast beef and gravy, salmon, and vegetarian pasta—is crafted by award-winning chef Pieter Van Meenen, who incorporates seasonal ingredients and fresh techniques in each of his inventive creations. As the audience dines, the actors float around the room and converse with every table while hamming it up with their impressions and gags.
Once the actors are familiar with the audience members' names, hometowns, and shampoo preferences, they hit the stage and engage the audience in an outrageous and politically incorrect original musical comedy show accompanied by an eight-piece band. Every performance is a Giggle Dam original written by the members of the diverse cast who all bring something different to the table, whether it's singing in musical theatre, touring with a rock band, or performing in burlesque shows. The Giggle Dam cast pulls from these experiences to create shows full of laughs, music, and willing audience participation. To keep things fresh, the company swaps out the shows four times a year, premiering a new display every three months to feature more vibrant characters, catchy songs, and side-splitting laughs.
More than two decades ago, Frank Gregus and Maurice Hamilton set out on a venture as amateur home winemakers. Their cottage industry flourished into Pacific Breeze Winery in 2005, and since their first professional release in March 2007, their family-owned garagiste—or "garage winery"—has hauled in more than 50 international medals, including Intervin's "Best Winery of the Year" award in 2010. From grape to barrel, barrel to bottle, and bottle to kiddie pool, Pacific Breeze Winery's lavishes meticulous attention to each small-lot, handcrafted product. This diligence infuses every sip of robust reds and elegant whites, each of which begins its journey at premium vineyards across North America.