OPPORTUNITY KNOCKS | Chinatown’s Busy ‘Mamie Taylor’s’ Is On The Hunt For Servers

Mamie Taylor’s is a new restaurant and bar at 251 East Georgia Street in the heart of Chinatown | mamietaylors.ca

Mamie Taylor’s is a new restaurant and bar at 251 East Georgia Street in the heart of Chinatown | mamietaylors.ca

The GOODS from Mamie Taylor’s

Vancouver, BC | Mamie Taylor’s is searching for full-time and part-time front-of-house staff for both the dining room and lounge. About Us: Laid-back and casual regional American dining. We don’t take ourselves too seriously, but we’re very serious about what we do. About You: Fun and easy-going with a minimum of three-years serving experience. Some wine and cocktail knowledge a definite plus. Must love (or at least tolerate) taxidermy. Email us in confidence at info [at] mamietaylors.ca. More info after the jump… Read more

TEA & TWO SLICES | On Killing Blackbirds And Promising To End Homelessness Again


by Sean Orr | Good question: When politicians promise to run clean campaigns, what does it mean? Hmm, it probably means about as much as when they promise to end homelessness

Related tweet of the day:

Think Political Donations Are Benign? You Must Be a Politician. I’d say throw Bill Bennet in jail but he’d probably just buy his way out.

Diner en Brûlée: Firefighters respond to Vancouver’s Diner en Blanc after paper lanterns soar all over city. OK, next year we’re totally going to bring massive fans to blow the lanterns right back into their little elitist soiree. They’ll all end up looking like toasted marshmallows, and it will be adorable.

Bedroom City: Downtown Vancouver residential boom creates need for services, amenities. If only there was some sort of Yaletown-like neighbourhood only 5 minutes away.

Cirque de so Lame: City of Vancouver puts limits on Concord Pacific’s use of False Creek land. Well, if Concord Pacific are allowed to squat on the land, maybe they should re-locate the entire Oppenheimer Park tent city there. I’m sure the False Creek Residents Association would be happy to accommodate them. Right?

OSGEMEOS Transforming Industrial Silos at the Vancouver Biennale. Little do they know they’re actually pawns in Port Metro’s little PR scheme.

Double double (the profits): Burger King in Talks to Buy Tim Hortons in Canada Tax Deal. Top comment: “If BK ends up saving all that money in taxes, the wealth will trickle down to the employees, not the shareholders and executives, right?”

“At least the fries were cooked”. The Gillotine strikes again: Donnelly Group’s Blackbird bistro a fine-dining disaster.

Vancouver Island restaurant cancels its no-tipping policy. Memo to the owner: in order to have customers not tip, you’ll probably need some customers first.

Instagram of the Day: Twain on the Train.

My friend saw a Sasquatch.

OPPORTUNITY KNOCKS | “Burrowing Owl” On The Hunt For Guest Experience Manager

Burrowing Owl Estate Winery is located at 500 Burrowing Owl Pl. in Oliver, BC | 877.498.0620 | www.bovwine.ca

Burrowing Owl Estate Winery is located at 500 Burrowing Owl Pl. in Oliver, BC | 877.498.0620 | www.bovwine.ca

The GOODS from Burrowing Owl Estate Winery

Oliver, BC | Burrowing Owl Estate Winery is seek­ing a new Guest Experience Manager. This is a full time, year round position based in Oliver, B.C. The successful can­didate will manage day to day operations in the Wine Shop (including staff supervi­sion and Wine Shop Merchandising), on-site grounds care taking, and some Guest House operations in a manner which ac­tively promotes the premium nature of the Burrowing Owl brand.

The successful candidates will have a Uni­versity degree in communications, sales, wine education, and or tourism/hospitality as well as 3+ years working in a related area of the Wine Industry. Retail merchan­dising experience is a must. Strong com­puter skills are required, and the ability to communicate effectively with guests and staff alike.

Other skills that are beneficial include the ability to pay acute attention to detail as well as possessing versatility, flexibility, and a willingness to work within constant­ly changing environment. The successful candidate will frequently be required to walk, kneel, bend, stand for extended pe­riods, and lift 35-50 pounds. Interested candidates should forward their resumes and a cover letter that includes compensation expectations to employment@burrowingowlwine.ca. Read more

SEEN IN VANCOUVER #513 | A Look Inside The (Almost Finished) “Red Truck Brewery”


by Chuck Hallett & Andrew Morrison | There’s a reason breweries are located in industrial districts. Brewing beer is, at its heart, a result of light industry. It’s a chemical manufacturing process what converts a standard set of input ingredients (barley, hops, yeast and water) into an end product. It differs from producing wood pulp only slightly, and most of that is because the end product is that magical elixir we call beer.

Smaller breweries often play down the technical aspects of beer production simply because they can. Polished concrete countertops and wood-panelled tasting rooms are sexier than the industrial patchwork of tanks, pipes and coolant they conceal.

Once you bust past a certain size, though, the process of actually making beer takes centre stage, as well it should. This is the case with Mount Pleasant’s newest craft brewery: Red Truck. The company has expanded out of their 3,600 hectolitre micro-brewery on the North Shore and into a 40,000sf, 25,000hl facility directly on the spot where the old Brewery Creek emptied into the now-filled False Creek Flats. The added capacity is already allowing them to crank out a steady stream of packaged lager, IPA and pale ale, along with (soon) the odd limited bomber release of something more interesting.

This is a cavernous warehouse of a brewery, with a forest of gleaming 2 storey tall fermenters dotting the snazzily tiled floor. Piping interconnects and steel cat walks criss cross left and right, and a control station on a 2nd floor outcrop monitors the whole operation like it’s some sort of fermentation DJ booth.

Capping off the whole operation is a fully restored vintage red delivery truck, which is suspended from cables above the heads of the workers below. Waxing and washing it is a task that will presumably fall to the interns.


Still to come on the sunny south-side of the building is a retail kiosk and growler station, plus the highly anticipated 70 seat old school Red Truck Stop diner, which will serve burgers, hot dogs, wings, liquor and plenty of booze in addition to beer. Bonus: a sun-drenched 40 sat patio — a feature not allowed under the more popular Brewery Lounge license.

The numbers above might seem huge but in reality they really aren’t. The 60hl brewhouse is the next logical step for a growing craft brewery, and a 25,000hl/year production target doesn’t even crack the top five list for BC. For comparison, Deschutes Brewing in Oregon’s annual production is just about 750,000hl, proving it is possible to make delicious beer in large quantities.

As mentioned up top and made evident in the images below, the brewery is already making beer. They’ve had their state of the art bottling and packaging line whirring, plus the machine that goes bing has gone bing. There’s not that much left on site to do save for cladding the building’s exterior, finishing/furnishing some of the offices and conference rooms (installing AV, etc), and giving the whole thing a good once over with a broom and a hose.

It’s more complicated than that, of course, but you get the point. They’re close. Hours aren’t yet set in stone, but 10am to 10pm might be right. We’re crossing our fingers for it to be part of our lives by Christmas or New Years.

* Correction: the draft published yesterday stated that Red Truck was owned by the Mark James Group. This was incorrect and we apologise for the error.


GOODS | Chef Brad Hendrickson Back From New York And Cooking At The Stable House

The Stable House is located at 1520 W. 13th Ave in Vancouver BC | 604-736 1520 | thestablehouse.ca

The Stable House is located at 1520 W. 13th Ave in Vancouver BC | 604-736 1520 | www.thestablehouse.ca

The GOODS from The Stable House

Vancouver, BC | The Stable House Bistro is pleased to announce that Chef Brad Hendrickson is now at the helm of the kitchen and menu design. Brad comes to The Stable House via the US but since marrying and settling in Vancouver, he has quickly become on of us. His focus is on fresh, seasonal products prepared using modern french methodology – techniques he learned while working under Daniel Boulud in New York (Daniel) and Dale Mackay right here in Vancouver (Lumiere). As always, the menu is based on great food – paired well and all meals, charcuterie and cheeses complement the ever evolving wine list. In addition to Brad’s new menu, the restaurant has a new patio and happy hour to help keep Summer 2014 alive as long as possible. Read more

OPPORTUNITY KNOCKS | West End’s “Exile Bistro” On The Hunt For A Server/Bartender

Exile Bistro is located at 1220 Bute Street in Vancouver, BC | www.exilebistro.com

Exile Bistro is located at 1220 Bute Street in Vancouver’s lively West End | 604-563-8633 | www.exilebistro.com


Vancouver, BC | Exile Bistro in the West End is looking for a dynamic individual for a part-time position as a bartender/server. Essentials qualities include strong cocktail and service skills, great attention to details, the ability to take the initiative, and an affinity for team work. We offer competitive wages, a great atmosphere, and amazing food and drinks to work with. Please forward your resume at exilevancouver [at] gmail.com. Thank you, and stay wild at heart! For more info about the bistro, click after the jump or visit exilebistro.com. Read more

SEEN IN VANCOUVER #513 | Gastown’s “Nelson The Seagull” Lands Sidewalk Patio


Pay a visit to Nelson The Seagull in Gastown today. They’ve just scored their patio license, as evidenced by the shot above, which we’ve reposted from their Instagram feed. (“Better late than never,” reads the caption. Indeed!) Below you’ll find a couple dozen shots from the days when they were just starting out back in May, 2011.


GOODS | Araxi Lost Lake Long Table Dinner To Pair With Le Vieux Pin & La Stella Wines

Le Vieux Pin is located at 34070-73th St. outside Oliver in the Okanagan Valley | 250-498-8388 | levieuxpin.ca

Le Vieux Pin is located at 34070-73th St. outside Oliver in the Okanagan Valley | 250-498-8388 | levieuxpin.ca

THE GOODS FROM Le Vieux Pin & Lastella

Oliver, BC | The outdoor dinner event of the summer is set to take place outside Whistler, BC at Lost Lake on Saturday, August 30th. It will showcase the cuisine of Araxi paired with the wines of Le Vieux Pin and LaStella. A long table set amidst a beautiful alpine lake will set the stage for this idyllic alfresco supper, the third in the restaurant’s highly anticipated summer series.

Chef James Walt has created a seasonal menu with fresh local organic ingredients to be paired with wines chosen by Araxi wine director Samantha Rahn and 2013 Sommelier of the Year. Each dish created specifically for the best of what these two wineries produce. Guests will have an experience like no other at these farm to table 4-course dinners. Read more

DINER | Chinatown Pop-Up “Luke’s General Store” Lands Permanent Spot On The DTES


by Andrew Morrison | Following up on the success of their Chinatown pop-up, Lukes General Store is set to open a permanent location at 49 West Hastings on the Downtown Eastside. If the address doesn’t ring a bell, that’s because it’s the brand new glass, concrete, and steel mid-rise between the Acme Cafe and Save On Meats. It hasn’t fronted a tenant until now.

“Vancouver has been really great to us”, says owner Gareth Lukes, whose family has operated Calgary fixture Lukes Drug Mart since 1951.” We love being here. There is so much great energy in this city right now and great communities with a lot of interest in the products and experiences we offer.”

The move to the larger, fixed address will allow Lukes to broaden their retail offerings and table a cafe experience featuring donuts from nearby Cartem’s Donuterie and coffee from the Bay Area’s highly regarded Four Barrel. If you’re unfamiliar with the brand, it’s the outstanding stuff they brew at San Francisco’s Tartine Bakery. This will be the first time their beans will see retail action in Canada.

For the shop’s shelves, Dry Goods Manager Veronika Rezucha (formerly of Lark on Main) will be bringing in bars from Mast Brothers Chocolate and products from Malin + Goetz Apothecary, Baxter of California Shaving, Juniper Ridge, Pendleton Woolen Mills, and McClure’s Pickles (to name just a few). Music aficionado Shaun Cowan, formerly of Scratch Records, is on board to manage the store’s vinyl selection.

And speaking of music, it sounds like we’ll be hearing plenty of it at Lukes. From an imminent press release:

“We have a reputation in Calgary as a key part of the music and culture scene. Not only is it a cool spot to hang out and buy music, but we’ve thrown great events and free concerts there with artists such as Shad, Rural Alberta Advantage, and Ladyhawk,” says Aaron Schubert, who, in addition to setting up Lukes’ Vancouver location, has deep roots in the local music scene as manager of the the Pack AD as well as booking venues such as the Biltmore Cabaret and the Rickshaw Theatre. “We’re definitely looking forward to doing some similar music and art events at the new Hasting Street location. We’re really excited to become a permanent fixture of Vancouver’s exciting and diverse cultural scene.”

Construction is already underway. If all goes according to plan, the doors will open in September.


GOODS | Semlin Drive’s New “Pallet Coffee Roasters” Expanding Hours Starting Sept. 2

Pallet Coffee Roasters is located at 323 Semlin Dr.| Vancouver, BC | 604.255.2014 | www.palletcoffeeroasters.com

Pallet Coffee Roasters is located at 323 Semlin Dr. | Vancouver, BC | 604.255.2014 | palletcoffeeroasters.com

The GOODS from Pallet Coffee Roasters

Vancouver, BC | We’ve had plenty of requests about expanding our hours and so we are happy to say that as of September 2nd we’re going to make it happen. We will be expanding our weekday hours to 8am to 5pm, and on weekends – both Saturday and Sunday – from 9am to 5pm. We’re looking forward to serving you. Learn more about Pallet after the jump… Read more

AWESOME THING WE ATE #921 | An Earthy, Indecently Tasty Omelette At ‘The Oakwood’


We ate the living daylights out of this dreamily-textured asparagus-stuffed omelette last Saturday at The Oakwood in Kitsilano. It came mounted with a healthy dollop of truffled creme fraiche and next to a pile of crispy fried brussels sprouts (halved). Everything lay in a shallow pool of impactful tomato sauce, the acidic zip of which had been tempered by a smoky char. The whole thing was flawless – as good an edible start to the day as can be had in Vancouver. Be sure to pair it with one of their gently spiced Micheladas. If you’re going to hit them up for brunch this weekend, be wise and book ahead because their queues – between 10am and 2:45pm on Saturday and Sunday - are starting to get rather Medina-esque.

Asparagus Omelette | $14 | The Oakwood | 2741 W. 4th Ave. | 604-558-1965


OPPORTUNITY KNOCKS | South Granville’s “Siena” Is On The Lookout For A Sous Chef

Siena is located at 1485 West 12th Avenue in Vancouver, BC | 604-558-1485 | www.eatsiena.com

Siena is located at 1485 West 12th Avenue in Vancouver, BC | 604-558-1485 | www.eatsiena.com

The GOODS for Siena

Vancouver, BC | We are looking for a great cook to join our team as Sous Chef at Siena restaurant in September. You will have the opportunity to work with chef Jessica Howery and a strong kitchen team in a quality-oriented, fun, and fast-paced environment. Previous experience with Italian cuisine is an asset, but all applicants with a relevant background will be considered. Apply in person at the kitchen door between 2:30pm and 4:30pm, or email service [at] eatsiena.com with “Sous Chef” in the subject line. We thank all applicants in advance for their interest, though we will only be able to respond to those selected for an interview. Read more

YOU SHOULD KNOW | The History Behind Playland’s Ancient, Iconic Wooden ‘Coaster’


by Stevie Wilson | Whether you love a good rush of adrenaline or prefer to just sit on the sidelines and watch, there’s no denying that the Wooden Coaster at Playland is a true Vancouver landmark. Towering over the eastern end of the fairgrounds, the ride has been serving up thrills for guests for 56 years, remaining one of the PNE’s most popular attractions to this day. What’s more, it’s an interesting piece of civic history, one that has not only stood the test of time but has also been accessible to (nearly) all ages.

Renowned coaster architect Carl E. Phare designed the coaster in 1958, one year after the original PNE amusement park, Happyland, was closed. The wooden coaster was intended to replace his earlier model, The Giant Dipper, which had been demolished in 1948 to make room for the Hastings Racecourse. Phare was an extremely knowledgeable builder; before he created this new ride for Playland he had worked on 28 other major coasters and had also overseen operations at Seattle’s own Playland Park.

Born in 1885, the Missouri native had been a well-known player in the roller coaster industry since the beginning of his career shortly after the turn of the century. He was widely acknowledged as having been one of the greatest minds in the trade. This wooden coaster was the last design of his career, and stands as a testament to the incredible quality of his designs and engineering skillset. The construction cost over $200,000 at the time of its completion and relied on a building team that was said to have been comprised of 300 Norwegian shipbuilders. When the ride opened it was the largest in Canada, drawing thrill-seekers from across the country and the world. The winding track is built of fireproof Douglas fir and features the original 1900’s-style rider trains. Compared to its modern steel competitors, this ride is known for its variable ride times and louder operation. The coaster was constructed on-site, which is quite a feat considering it measures about 22 metres high, and is recognized as a “coaster classic” amongst the aficionados at American Coaster Enthusiasts, who in 2009 awarded the ride a Coaster Landmark Award.

The coaster’s track spans 1 kilometer in length and reaches speeds of up to 80km/h. It also boasts a maximum drop height of 20 metres. Movie and television buffs will recognize the ride from the (classic) thriller Fear, the film Riding the Bullet (it played the Bullet), and the TV show 21 Jump Street. But it isn’t just adrenaline junkies who recognize the importance of this unique site. In 2003, it was listed on Heritage Vancouver’s “Top Ten Endangered Sites”, and in 2013 was included in the Vancouver Heritage Foundation’s “Places That Matter” commemoration. If you’re ready and aren’t afraid of heights, let it take you for a ride. It might just be the most fun you’ve ever had with history.

Special thanks to Amanda Ribeiro & Colleen Dunbar at the PNE


GOODS | Ryan Murphy Lands Executive Chef Job At West 4th’s Oakwood Canadian Bistro

The Oakwood Canadian Bistro is located at 2741 West 4th in Vancouver, BC | 604.558.1965 www.theoakwood.ca

The Oakwood Canadian Bistro is located at 2741 West 4th in Vancouver, BC | 604.558.1965 www.theoakwood.ca

The GOODS from Oakwood Canadian Bistro

Vancouver, BC | The Oakwood Canadian Bistro is proud to welcome Ryan Murphy as the new executive chef. The Halifax native has spent years traversing the globe in pursuit of his culinary passions. Murphy gained extensive experience working in international kitchens including Vue de Monde in Melbourne, Australia; Restaurant Fifty Three in Singapore; and Restaurant Frantzen in Stockholm, Sweden; and numerous well-renowned eateries around Vancouver.

With this changing of the guard, previous Oakwood executive chef Mike Robbins will leave behind this vibrant dining destination. “The Oakwood team wishes Mike Robbins all the best as he moves on to new culinary ventures,” says Oakwood’s Mike Shea. “Mike was instrumental in building the brand, outstanding reputation, varied menu and the loyal customer base. We look forward to supporting his next projects. We are thrilled to have Ryan Murphy step in and are excited about what’s to come.”

The up-and-coming culinary talent has had a deep respect for Vancouver’s dining scene and the rigours of kitchen life since he moved here in 2006. “It wasn’t long before I fell in love with the pace here and the endless avenues of working with food and flavours,” he says. “I look forward to leading the kitchen team at the Oakwood and building on the restaurant’s success.” Read more

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