Gallagher's Travels

BC Ferries offers province's best shortcut between food and wine

People who love locally grown food and wine have the best of two worlds in Vancouver Island's Cowichan Valley and on the Saanich Peninsula—and BC Ferries' Brentwood Bay—Mill Bay route has been nicknamed the tastiest short cut in B.C.!

In either direction, BC Ferries' Brentwood Bay – Mill Bay route connects passengers to two of the most fertile growing areas in all of B.C. – a culinary tourist's link to the wineries and local food producers of Vancouver Island. This scenic and relaxing crossing of the picturesque Saanich Inlet takes only 25 minutes, saving you significant time and letting you enjoy life on B.C.'s coast in a different way than if you drive around Saanich Inlet.

The route is served by the M.V. Mill Bay, a living piece of local nautical history, and which crosses the inlet at a steady 10 knots, with plenty of time to enjoy the ocean views and salt water air. The friendly and knowledgeable crew adds to the experience.

There's so much to see and do in the Cowichan Valley as fall descends on its lush green hills, nicknamed Canada's "Provence” for its long growing season and abundance of fresh, locally grown fruits and vegetables. Local cheese, poultry, meat and seafood are found at local restaurants and farmers' markets, and wineries are open for weekend tours and tastings (visit www.wineislands.ca for details). The fresh, crisp wines of the Cowichan Valley reflect the region's unique climate, soil and grape-growing conditions.

On Saturdays from 9am to 2pm, locals and visitors gather in Duncan at the farmer's market, one of Vancouver Island's largest and most popular. Vendors feature local produce, nursery plants, baked goods, meats, and prepared foods. Exhibitors show off and offer crafts such as jewelry, photography, wooden gift items, clothing, and Cowichan native knitting and arts for sale. Go to www.duncanfarmersmarket.com for

details. Information on local farms, food producers and food festivals can be found at www.islandfarmfresh.com.

On the Saanich Peninsula side of the inlet, the gentle climate and fertile soils of the Peninsula are also responsible for its amazing bounty of produce, herbs, honey, berries, meats and poultry, and flowers. Culinary types can go to www.islandfarmfresh.com for a listing of the best farms, orchards, greenhouses and vineyards to visit and take advantage

of the fall harvest. There are also several excellent wineries and a cidery that culinary tourists and epicureans shouldn't miss. Go to www.wineislands.ca for directions and details.

A visit to the Saanich Peninsula is hardly complete without a stop at Butchart Gardens. October features autumn's crowning beauty as the Japanese Garden comes to centre stage, with a stunning parade of red, russet and golden maples joined by dozens of varieties of chrysanthemums. Visit www.butchartgardens.com for details.

Departures and finding the terminals

There are nine daily departures on BC Ferries' Brentwood Bay – Mill Bay route, and eight on Sundays. The first departure leaves Brentwood Bay at 7:30am weekdays (8:40am Sundays), and the last at 5:55pm. From Mill Bay, the first departure is 8:05am weekdays (9:15am Sundays) and the last at 6:30pm. (Schedules are subject to change without notice.)

If you're heading for the terminal at Brentwood Bay from Swartz Bay or Victoria, watch for signs on the Patricia Bay Highway. If you’re traveling through the Cowichan Valley, watch for highway signs just north of Mill Bay on the Island Highway directing you to the terminal. The ship’s crew collects fares which are paid when you arrive at the terminal, or you can buy tickets in advance at Thrifty Foods in Mill Bay and in Saanichton.

About BC Ferries

First launched in 1960 as a two vessel, two terminal operation, BC Ferries has grown into one of the largest, most sophisticated ferry transportation systems in the world. Its fleet of 36 vessels serves a diverse range of communities—up to 47 ports of call—offering a full range of tourism experiences—along the coast of British Columbia, Canada. For information on travel planning, schedules, and fares, go to www.bcferries.com; call 1.888.BCFERRY.

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At Fairmont Le Château Montebello

Easter is a true miracle!

One of my greatest experiences in Canada was an all too short winter stay at Le Château Montebello. This is the hallowed ground of my first dog sled ride--more exciting than anything. Of course, I didn't quite qualify for the Iditarod especially since leaving Minnesota years ago; I no longer even have appropriate snow boots.

Eating at Montebello can force one into winter exercise or working out and swimming in the indoor pool or succumb to the consequences of all that wonderful dining and come home with a few extra pounds.

Now the Fairmont Le Château Montebello has come up with a great Easter spring time celebration your family can enjoy.

Their “Celebrate Easter” package includes two nights room accommodation, one buffet breakfast, one Easter Brunch and two dinners, including a dinner dance on Saturday. It also includes family activities, a children's Easter egg hunt, maple taffy tasting, chocolate workshop, mini curling clinic (this I totally failed at - not even sweeping the ice well!),

They have Sunday morning daycare, access to the sports center, indoor pool, indoor tennis and squash. This package is available from April 14 to 16 or April 15 to 17, 2006. Starting from CDN $365 per night.*

If you are not familiar with the Fairmont Le Château Montebello, it is one of Eastern Canada's leading destinations, an exceptional resort famed for its rugged luxury. Located halfway between Ottawa and Montreal, and facing the Ottawa River, this super log château offers beautiful surroundings and an amazing array of activities, including an indoor pool, spa, indoor tennis courts, squash, curling, sleigh rides, dog sledding and much more to ensure an exciting experience.

Easter at Fairmont Le Château Montebello like anytime is truly a one-of-a-kind experience! Get a jump on Spring fever and reserve today! For more information or reservations, please call 819- 423-6341 or toll free 1-800-441-1414.

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A stupendous menu for this year's gastronomic event

The finest chefs from Alsace, Vancouver and beyond at this year's Montreal High Lights Festival!

Edited by Mary Gallagher

The MONTREAL HIGH LIGHTS Festival will soon be bringing some Nordic good cheer to downtown Montreal for the seventh consecutive year. And, as in the past, the mid-winter party will offer a smorgasbord of activities cultural, gastronomic and just plain fun between Thursday, February 16th and Sunday, February 26th. Once again, the Festival will unfold in three complementary sections: the Sun Life Financial Performing Arts series, the Hydro-Québec Celebration of Light and the Wine and Dine Experience, now presented by two major new sponsors: Air France and National Bank. What follows is a complete listing of everything there is to see, do and taste at this year's Air France Wine and Dine Experience presented by National Bank.

The Wine and Dine Experience has been a Festival staple since its inception in the year 2000. I was lucky enough to stay at the Fairmont The Queen Elizabeth and attend some of the events at this great festival in 2004.

This year, a total of 46 chefs, wine-producers and assorted connoisseurs from Alsace, Vancouver, the U.S., France and Quebec will be coming to town to meet up with their local counterparts for a party like no other. Among them will be Chef Émile Jung of the Michelin 2-star restaurant Au Crocodile in Strasbourg, France, representing this year's region of honor, Alsace. So it's only fitting that Chef Jung also be Honorary President of the gastronomic series of this year's Festival. Jung follows in the footsteps of six of the finest chefs in the world who've previously accepted the honorary presidency, including Gualtiero Marchesi, Georges Blanc, Santi Santamaria, Serge Dansereau, Charlie Trotter and Paul Bocuse. Also highlighted during this 7th edition of the Festival will be Vancouverthis year's city of honor. Six of that city's finest chefs will be overseeing local kitchens to show off their unique talents during this year's MONTREAL HIGH LIGHTS Festival. After all, isn't eating still the best revenge?

Émile Jung: Honorary President

The fine cuisine of Alsace has a long tradition of satisfying even the most demanding tastes, especially when it's Émile Jung manning the kitchen. Monsieur Jung loves to surprise his guests by combining traditional recipes with generous dollops of originality, a style very much his own and very much appreciated by gourmets. He's got a passion for wine too, which combined with his punctilious way of selecting only the most authentic ingredients creates highly original marriages of flavor. Make sure to be there when Jungteamed up with Alain Pignardendows our Festival with yet another unforgettable gastronomic experience. A selection of fine products from the Maison Léon Beyer will be presented by Marc Beyer, the great grandson's founder, whose wines have time and again been praised for their extraordinary balance. The Honorary President's Dinner will this year take place at the Beaver Club in the Fairmont The Queen Elizabeth on Friday, February 17th.

Chefs and their teams of the 48 Festival's Finest Tables will be offering a plethora of special activities to whet your appetite, including brunches, happy hours, tastings and multi-course gastronomic meals. So you'll be able to choose from among dozens of unique dining experiences, each more tempting than the last. Five bring-your-own-wine quality establishments will be taking part in this year's event, which is sure to please budget-conscious festivalgoers. So whether you're an epicure, a gourmet, a gourmand or all of the above, you'll find sensuous and original combinations of flavor and aroma no matter which eatery you choose. Fine food should by no means be confined to dinner time, so once again this year, the MONTREAL HIGH LIGHTS Festival has gathered together six delightful restaurants, each of which has created a special, inexpensive lunch menu to be enjoyed with friends or colleagues. That means you'll have 6 opportunities to enjoy Les Midis de Festival, when tasty dishes from around the world can be enjoyed for a very reasonable $11.95. Participating restaurants include: Atma (Indian), Chévere (Latin-America), Byblos le petit café (Iranian and Middle-Eastern), Prato (pizza cooked in wood-burning ovens and homemade pasta), Rumi (Persian) and Tasca (Portuguese).

Hats off to l'Alsace!

The Region of Alsace is justly proud of its long tradition of excellence in the creation of wonderful food and the fine wine to accompany it. In fact the restaurants of Alsace have earned more stars than any other area of France. Besides the Honorary President's Dinner with Chef Émile Jung, there'll be nine other Alsatian chefs in townplus seven wine producersto give you an idea just how rich and varied the Alsatian region really is. Among participating chefs will be Alexis Albrecht (Au Vieux Couvent) whose personal style emerged from his close association with Chef Jung, the Pourcel brothers and Jean Albrecht, his father, in conjunction with artisans from the region. Alexis will be teaming up with Chef Éric Gonzalez of Cube (February 21 & 22). Another successful coupling of chef and wine-producer will be in the persons of Michel Magada (Le Restaurant) and Marc Beyer (Domaine Léon Beyer) at Il Sole (February 22, 23 & 24) alongside resident chef Graziella Battista. Originally from Savoy, adoptive Alsatian Henri Gagneux (La Palette) will team up with chef Richard Bastien at Leméac (February 21 & 22). You might also want to show up when master pastry/candy/ice cream/chocolate maker Antoine Hepp (Ptisserie Kubler) shares his secrets with Chef Williams Chacon at the Restaurant de l'Institut (February 22 & 23).

Nicolas Stamm (La Fourchette des Ducs) is justly proud of being the youngest chef ever to be star-rated by Michelin, not just once but again a little more than a year later with his second star! Nicolas will be coupling up with Jean-Pierre Curtat at Nuances (February 23 to 26). Michel Orth (L'Écrevisse) is the seventh generation to take the helm of the family business, and will be welcomed by Chef Carl Bourgon at Restaurant Julien (February 24 & 25). Wine-maker Jacky Barthelmé (Domaine Albert Mann) will provide liquid accompaniment on the night of the 24th, including five of his favorite selections. Also, some of the Domaine's finest vintages will be featured to accompany the special menu devised by guest chef Gérard Fischer (February 21 & 22) at Le Bouchon de Liège. Antoine Kreydenweiss (Domaine Marc Kreydenweiss) has opted for the biodynamic model in producing his extraordinarily good wines. Chef and proprietor Normand Laprise of Toqué ! was inspired by several fine Kreydenweiss white wines in the creation of an extra-special menu for the evening of February 21st.

Only a year after taking charge of the family-owned restaurant, Sebastien Buecher (Auberge Frankenbourg) has already earned his very first Michelin star. You can appreciate the extent of his talents when he teams up with Chef Marc de Canck at La Chronique from February 22nd to 25th. Franck Mischler (Auberge du Cheval Blanc) will be bringing the flavors of the Alsatian heartland to the kitchen of Jerome Ferrer at Europea on February 21st and 22nd. Chef Alba Delgado has invited yet another chef and wine-producing duo into his kitchen at Bu: Thierry Schwartz, from Bistro des Saveurs, and the very creative Andre Ostertag, of the Domaine Ostertag (February 20 & 21). Étienne Hugel of Hugel & Fils is the 12th generation of wine-producers dating back to 1639 and will be in town to provide commentary on the special bottles he's selected to accompany the creations of Chef Janick Bouchard at Aix Cuisine du Terroir on February 24th.

Fine dining in fine company!

Two wonderful evenings with Pfaffenheim wine-producers

You don't have to be able to spell "gewurztraminer" to enjoy the fine wines of Alsace. Just show up at one or the other of the Celebrating Pfaffenheim evenings to appreciate the products of a company that for almost 50 years has been coming up with some of the finest white, red and sparkling wines to be found anywhere. Head sommelier Bernard Nast of Pfaffenheim will be on hand to guide you through a thrilling tasting session of the vintages that inspired the gastronomic menu created by Marc de Canck, renowned chef at La Chronique, on February 20th and 21st.

An Evening for Tel-jeunes

Tel-jeunes is inviting everyone for a benefit evening presented by Rogers during on February 21st at Windsor Station. For this occasion, four restaurant owners will be putting their talents to the service of youth. Throughout the cocktail, prestigious prizes and exclusive dinners will be auctioned off. Other prizes—such as fine bottles of wine—will also be available during the silent auction. All profits will be donated to the Tel-jeunes organization, of which the spokesperson is actress Marina Orsini.

American Big Night out with Laurent Godbout in collaboration with ARTV

Montreal chef Laurent Godbout is once again pushing the limits of gastronomy. Along with his team from Chez L'Épicier, he'll be offering what promises to be an unforgettable American Big Night Out at Bonsecours Market on February 22nd. Five American chefs representing the cream of creativity in American cuisine will be on hand (Todd Humphries, Paul Kahan, Marc Orfaly, Michael Schlow and Todd Stein) plus three renowned Californian wine-producers (Bill Easton, Randall Grahm and Ehren Jordan). A colorful menu is in store, and profits from the event will be donated to the Fondation Charles-Bruneau for research into the links between cancer and nutrition.

A fine, simple meal: la Grande Raclette

Renowned for their flavor and quality, Our Cheeses are being increasingly consumed at Quebec tables. And there's no better way to enjoy them than at the Grande Raclette which is once again being offered to Festival goers, this time on Saturday, February 25th in Windsor Station. And it's a particularly good way to reinforce oneself before setting out on the traditional Montreal All-Nighter, too!

Vancouver's making waves

The MONTREAL HIGH LIGHTS Festival is pleased to be hosting six Vancouver chefs this year, and we do look forward to seeing what those from the milder climes of the West Coast have to offer in the realm of gastronomy.

At only 26 years of age, Melissa Craig is in charge of the 20 chefs at the Bearfoot Bistro, one of the finest eateries on that side of the continent. She'll be preparing a five-course menu with chef Benjamin Fortier at L'Os on February 23rd and 24th.

His menus have a classical touch, but they're open-minded and spontaneous, as well, making the best possible use of local produce to extract the most satisfying of flavorsfrom appetizer to dessert. So we're pleased to announce the appearance of guest chef Andrey Durbach who'll temporarily be leaving his Parkside restaurant for a stint at Brunoise with Chef Michel Ross. (February 23 & 24).

Since November 2003, Frank Pabst of the Blue Water Cafe has been having his artistic way in the kitchen, specializing in seafood. Frank will be teaming up with Chef Eric Gonzalez at the Cube on February 24th and 25th.

Chef Daren Bergeron will find himself in the kitchen of DECCA77 (February 18th & 20th). He's the co-owner of the hotel/restaurant Sooke Harbour House, which boasts one of the finest restaurants in the country. Sinclair Philip and Edward Tuson, two practitioners of the Slow Food school of cooking, will be serving the best of everything on their daily menu, selected according to what's in season and what's available at their organic foods suppliers.

The New York Times has pronounced Vij's to be one of the best Indian restaurants in the entire world. Day after day, depending on what's inspired him, Chef Vikram Vij creates unique dishes that marry tradition and modernity, simplicity and sophistication. The results are astonishing, exotic, memorable and exquisite. The illustrious chef will be in town for a special collaboration with Chef Racha Bassoul at Anise (February 16, 17 & 18).

Some of the best chefs from here and abroad will also be participating!

Six chefs from the U.S., four from France and seven from elsewhere in Quebec will also be coming to Montreal to work with some of the best local cooks.

Besides the American Big Night Out hosted by Laurent Godbout and his four American guest chefs, the MONTREAL HIGH LIGHTS Festival will be receiving three others from south of the border. They are the duo of Riad Nasr and Lee Hanson, from Balthazar and Pastis, two very well-known New York establishments, who'll be teaming up with Sasha Lima of the Globe on February 20 and 21st. The executive chef of Sofitel in Los Angeles, Sébastien Pfeiffer, will be stopping by the Renoir from February 16th to 18th to work with Gilles Arzur.

L'Hexagone will be well-represented at the Festival when we welcome Jean-Noël Bousquet of the Chteau Grand Moulin at Europea with Chef Jéröme Ferrer (February 16 & 17). The father-son team of Daniel and Baptiste Fournier from La Tour in Sancerre are creators of a modern and surprising menu. They'll be appearing at the Verses restaurant with Chef Yann Turcotte from February 24th to 26th. Chef Patrice Caillault likes to highlight the unique seafood and local produce of Brittany in his creations at the Domaine de Rochevilaine and will be appearing at the Restaurant de l'Institut with Chef Williams Chacon (February 16 to 23). And chef Ludovic Perraudin from the much-loved, family-run restaurant Le Père Claude will be setting up shop in Alexandre et fils with Chef Luis Ferreira from February 16th to the 26th.

Quebec regional cuisine will be featured, too. Nathalie Major of Au Petit Extra will be teaming up with Marie-Josée Fradette of Auberge du Grand Fleuve, in Métis-sur-Mer, and Monique Vallerand of L'Amuse-bouche, in Kamouraska (February 22 & 23). February 16th to 18th, Serge Caplette of Le Castillon will host Patrick Gérôme, of l'Auberge Le Baluchon in Saint-Paulin, Alain Pénot of Auberge du Lac Saint-Pierre in Pointe-du-Lac, and Stéphane Hubert, whose creativity at Auberge Godefroy in Bécancour has gone far to enhance the reputation of Quebec regional cuisine abroad. Festivalgoers can further enjoy fine cuisine with Gérard Fischer of Le Tartuffe in Gatineau. The Alsatian-born, adoptive Quebecker Fischer will be the guest of Chef Steve Lemieux of the Le Bouchon de Liège on February 21st and 22nd. And Chef Yvan Lebrun of Restaurant Initiale in Quebec City (one of Relais gourmands most popular) will be hosted by Stelio Perombelon at Les Chèvres (February 19).

Our Cheeses: something new at the complexe Desjardins

Cheese lovers won't want to miss The Festival of Our Cheeses in collaboration with complexe Desjardins which will take place over three days from Thursday to Saturday, February 23rd to 25th in the Grande-Place du complexe Desjardins. The new event, presented by Our Cheeses, presents an excellent opportunity to meet our own Quebec cheese-makers, who never fail to surprise with the quality and variety of their products. So make sure to take a few home with you.

Festival goers will be able to taste fresh cheese and Quebec classics, among other discoveries. Master cheese-makers on hand for the event will be pleased to answer questions from the public and discuss their products and the regional differences between their cheeses. Remember that most of the restaurants taking part in this year's Festivals Finest Tables will be featuring Quebec cheese. Whether cooked or on a cheese board at the end of your meal, make sure to sample the best of Quebec's fine cheeses at this year's MONTREAL HIGH LIGHTS Festival.

Jean-Talon Market joins the Festival

This year the MONTREAL HIGH LIGHTS Festival is pleased to be teaming up with Jean-Talon Market. The public is cordially invited to a host of exciting activities over the weekend of February 17th to 19th. There'll be a veritable cornucopia of activitiesmost of them freefor the entire family.

Activities in the popular public market in Montreal's Italian neighborhood will kick off February 17th with a free activity: Le Bas-Saint-Laurent, on en fait tout un plat! Festival goers will have the opportunity to enjoy the excellent produces and preparations of the Lower Saint-Lawrence. There'll also be a conference entitled Les produits régionaux: savoir les reconnatre, savoir les valoriser by author and gastronomist Michèle Foreman where the public can learn how to recognize and appreciate the variety ofand differences betweenQuebec products. And even taste them!

Kids aged 8 to 12 can enjoy their first cooking lesson with Chef André-Paul Moreau who'll be hosting the children's cooking workshop Les petits marmitons du marché on February 18th and 19th.

Journalist and moderator Anne-Marie Dussault will be hosting a forum on the environment, agriculture and nutrition vous la Terre, with colleagues Lionel Levac and Hélène Raymond. On the menu: pleasures, flavors and discoveries! The show will be broadcast on la Première Chaine radio de Radio-Canada (95,1 FM in Montreal) on Saturday, February 18th, from noon to 2 p.m. live from the Jean-Talon Market's central place.

On February 18th, you can meet Michèle Serre, at the Le goût des mots event, who'll be presenting her latest work Les produits du marché au Québec, listing 168 local products. On February 19th, Daniel Vézina will share his reflections on his unique experiences. The well-known chef and owner of the laurie raphaël Restaurant / Atelier / Boutique de Québec has recently released his third book, Le fruit de ma passion, a compendium of gastronomic anecdotes and adventures.

The public is also invited to discover the Quebec cheeses at the À la découverte de fromages du Québec event on February 19th where nutritionist and spokesperson for the Festival des Fromages de Warwick Isabelle Huot and Andy Brasseur, a flavor analyst, will be presenting a variety of prestigious Quebec cheeses.

The mouth-watering weekend will sign off on February 19th under the auspices of Sinclair Philip, the Canadian proponent of the Slow Food movement. Entitled Slow Food au marché and themed "from sea to sea," the respected proprietor of the Sooke Harbour House in Vancouver will familiarize you with the movement's mission and the steps being taken to standardize certain Canadian products within the Slow Food Banner.

Wine-tasting at the Maison du Gouverneur

Devoted to our understanding of wine, the historic Maison du Gouverneur is inviting festivalgoers to a tasting on February 23rd. This will be a fine opportunity to sample the fine wines of the Pfaffenheim estate, hosted by Bernard Nast, and a rare chance to visit the cellar which contains some 75,000 bottles of fine SAQ wines. A fine and harmonious selection of cheeses from the extraordinary Boutique Yannick will also be featured.

The free guide: get the most of the Festival

Make sure to pick up your copy of the free guide for the Air France Wine and Dine Experience presented by National Bank. It's the best way to choose your lunch, dinner or wine tasting venue from among the many dozens of establishments taking part in this year's mid-winter celebration of good taste. You can find the printed version in any of the Festival's Finest Tables, at fine grocers and specialty food stores. The guide is also widely available in most book stores and at public markets in the metropolitan region. It can be easily downloaded in PDF format from the Festival's internet site at www.montrealhighlights.com.

Tickets on sale starting on Saturday, January 28, 2006 at noon.

Tickets for food and wine events at this 7th edition of the Festival go on sale Saturday, January 28, 2006 at noon:

• Honorary President's Dinner with Émile Jung—reservations: (514) 525-5990, ext. 4232
• Celebrating Pfaffenheim reservations: (514) 525-5990, ext. 4232
• Our Cheeses present the "Grande Raclette"—reservations : (514) 908-9090 or 1-866-908-9090
• American Big Night Out in collaboration with ARTV—reservations: (514) 878-2232
• An Evening for Tel-jeunes, presented by Rogers—reservations: (514) 288-1444 or by e-mail: teljeunes@generations-familles.com
• Dinners at the Festival's Finest Tables can be reserved immediately at all participating restaurants. Their locations can be found in the free guide to the Air France Wine and Dine Experience presented by National Bank.

MONTREAL HIGH LIGHTS travel packages

To help out-of-town visitors get the most from the Festival and experience everything the Montreal's Finest Tables have to offer, we're offering two (economical) packages.

Hotel St-Paul* package includes:

• 1 or 2 nights in a superior guestroom at the chic Boutique-hotel St-Paul
• A 5-course dinner at the Cube restaurant (special menu)
• De luxe continental breakfast buffet
• Turndown service with chocolates
• A Casino de Montréal cash certificate worth $20
• A gift from the Festival

*Price starting at $399, double occupancy, in Canadian dollars, service included, plus taxes. Upon availability.

Reservation: Hotel St-Paul 1-866-380-2202

Hotel Place d'Armes** package includes:

• Accommodations for 2 nights in one of the luxurious king superior rooms or suites deluxe rooms
• Montreal high lights Gastronomic dinner for two, at Aix Cuisine du Terroir restaurant
• Wine and cheese cocktail every night
• Elaborate continental breakfast
• A Casino de Montréal cash certificate worth $20

**Price starting at $490, double occupancy, in Canadian dollars, service included, plus taxes. Upon availability.

Reservation: Hotel Place d'Armes 1-888-450-1887

For further information, please consult the web site of the MONTREAL HIGH LIGHTS Festival at www.montrealhighlights.com. You can also call the Info-High Lights Line at (514) 288-9955 or, toll-free, at 1-888-477-9955.

Just as details for the first edition of the Montreal's Underground Walkway Celebration presented by Hydro-Québec in collaboration with Milk were provided last week, specs for the 3rd annual Montreal All-Nighter presented by Hydro-Québec will be unveiled on February 8th. Tickets are presently on sale for the Sun Life Financial Performing Arts series of the Festival. The 7th edition of the MONTREAL HIGH LIGHTS Festival will take place from Thursday, February 16th to Sunday, February 26th. See you there!