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DINER: Vancouver’s Food & Wine Industry Raises Nearly $10,000 For One Of Its Own

The fundraiser to aid Sean Hamilton went down this past Sunday night in the old Boneta space and it was a tremendous success. As you may recall, the lifer in Vancouver’s vibrant restaurant industry is battling his second round with cancer, and has been in need of financial assistance. Here’s a note from one of the event’s main organisers, Michael Dinn (co-proprietor of JoieFarm0:

We raised just shy of $10,000 to help Sean with his expenses while he battles a second bout of cancer. If you know of anyone who was unable to attend but would like to donate, please direct them here. We’d like to acknowledge the following businesses and individuals whose tremendous support made the event possible: Abigail’s Party, Alta Bistro, Bambu – The Salon, BC Hospitality Foundation, Boneta, Coletta Consulting, Cork & Fin, Dana Lee Harris Consulting, Dockside Restaurant, Foremost Wines, Freehouse Wines, Gotham Steakhouse, Granville Island Hotel, Hell’s Kitchen, Heyday Design, Hip Baby, Hy’s Restaurants, Irvin Walkes, JoieFarm Winery, Keith Nicholson, L’Abattoir, Lake Breeze Winery, Landmark Selections, Laughing Stock Winery, Marquis Wine Cellar, Merchants Oyster Bar, Nadine McDowell, Okanagan Crush Pad, Patrick Moss-Norbury, Peacock & Martin, Peckinpah, Poplar Grove Winery, Red Truck Brewery, Save-On Meats, Scout Magazine, Steve da Cruz, Stoneboat Winery, Tavola , The Delta Pinnacles, The Diamond, The Roxy, Doolin’s, The Cellar, The Sardine Can, The Storeroom, The Wines of Argentina, The Wines of South Africa, Top Table Restaurants (West, Araxi, Cin Cin, Bluewater Café), the Umberto Restaurant Group (Il Giardino, La Trattoria di Umberto, Il Caminetto), Vij’s, and Wild Rice.

Battle hard, Sean!

Field Trip: Tagging Along for a “Glorious” Tomato Appreciation Feast

Inspired by their love of tomatoes and everything that farmer Mark Cormier and his farm crew put into growing them, the team from Say Hey Sandwiches head out to Aldergrove on a mission to cook a feast for the Glorious Organics team...

Reverence, Respect, and Realization: What The Acorn Taught Me

At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.

Amanda MacMullin Talks Seeking New Challenges and Becoming a ‘Grizzled Old Bartender’

Rhys Amber recently sat down with The Diamond bartender to catch up, swap 'war stories' and discuss the minutiae of the crazy, hospitality life.

On Expensive Hobbies, Title-Chasing & Getting ‘Rinsed’ in the Kitchen, with Josh Stel

The veteran Vancouver pan jockey and recently appointed Chef de Cuisine at The Mackenzie Room possesses a slew of attributes harder and harder to come by these days, so Rhys saw it fitting to reach out and see what makes him tick.