The GOODS from Hawksworth
Vancouver, BC | Canada’s Restaurant of the Year is searching for a dynamic and highly motivated front of house manager to join our talented team of industry professionals. In this pivotal role, reporting to the General Manager, you will be required to lead the front of house team, oversee day-to-day operations, train, supervise and schedule staff, monitor guest experiences and liaise with the Chef de Cuisine and Executive Chef/Owner. Details after the jump… Read more
The third episode of the Aprons For Gloves’ Restaurant Rumble preview series just landed on our desk. It sets up the Middleweight Title showdown between Max Cunnigham (Partner, Joe’s Apartment) and Yacine Sylla (Bartender, Chambar). The fights take place in Gastown on July 23rd. Click here for details and to score tickets to the Livestream parties.
The GOODS from Araxi
Whistler, BC | The Araxi Longtable Dinners are British Columbia’s most exciting al fresco dining experiences – and on Monday, August 4th, Whistler’s Araxi Restaurant is bringing its first Longtable to Vancouver at the oceanside Bard on the Beach venue in picturesque Vanier Park.
“This will be the largest Longtable to date,” says Araxi’s award-winning executive chef James Walt, “and we’re thrilled to celebrate our culinary provenance with the very best of British Columbia ingredients at the peak of the summer season, as well as some terrific wine pairings.”
Chef Walt will be joined by the entire collective of Toptable Group chefs: Andrew Richardson from CinCin, Frank Pabst from Blue Water Cafe, Quang Dang from West, and Thierry Busset from Thierry Patisserie and Cafe. Guests will also have the opportunity to meet the suppliers who raise the produce. Get all the details and the full menu after the jump… Read more
by Lisa Giroday, Sandra Lopuch and Sam Philips | Carrots are delicious, sweet and nutritious root veggies and one of the most satisfying crops to harvest in the garden. In our educational coaching sessions with kids, they especially get into plucking up the full-sized carrots that they seeded in the spring. So do adults, equally. While carrots can take a while to mature, they’re totally worth the wait. Right about now is prime carrot harvesting time, which means it’s also prime time to sow carrots seeds to reap a fall and winter harvest. We like to choose a cultivar that’s cold hardy and a good storage type. We prefer Bolero – a fat, orange, beefy carrot with the sexy Spanish name.
Wild and cultivated carrots belong to the species Daucus carota. Historically, before carrots were ever cultivated for their taproot, the tops were utilized for their leaves and seeds, and they were also used for medicinal purposes. A few carrot relatives are still grown for their leaves and seeds, such as parsley, fennel, dill, and cumin.
Wild carrots are indigenous to Central Asia and Europe. Their roots are paler, smaller, and more tough/bitter than their domestic counterparts. What was the colour of the first cultivated carrot? You have to go back 1,000 years to Afghanistan, where the roots came in shades of pale yellow and purple – not orange. Before carrots were ever cultivated, wild types abounded (seeds have been found in Europe that date 5,000 years back). They are still found today in the world’s temperate regions, and purple and white types still grow wild in Afghanistan.
For details on how to grown carrots, check out our article we posted this time last year.
The GOODS from Lupo Restaurant
Vancouver, BC | Yaletown’s celebrated Lupo eatery is on the lookout for a prep cook and a first cook. The restaurant offers good wages, room for advancement, and benefits to the right candidates who are able to maintain a high standard with minimum supervision. Send resumes in confidence via email to julio [at] luporestaurant.ca. Details after the jump… Read more
The GOODS from Odd Society Spirits
Vancouver, BC | It’s the quiet ones that often take you by surprise. Shy and demure while awaiting the opportune moment for its official debut, Wallflower Gin by Odd Society Spirits is now the belle of the ball and is available on shelves at many of Vancouver’s finest cocktail bars and private liquor stores.
Almost all of the world’s gin is made with a neutral grain spirit, but distillers Gordon Glanz and Joshua Beach wanted to create a stand-alone gin crafted from the grain up. Wallflower Gin is made from 100% British Columbia grown barley and a distinctive combination of west coast and international botanicals. It is distilled in small batches in a unique copper-pot still that combines two great gin-making traditions: maceration and vapour extraction. The result is a balanced spirit that is luscious and aromatic yet light and refreshing.
“Because we make our gin from scratch, we have a greater understanding of each ingredient,” says distiller Joshua Beach. “Making this gin took a great amount of research, patience and care as we wanted to distinguish the delicate nuances of each floral component.”
With intense notes of rose, elderflower and lavender as well as subtle undertones of cranberry, juniper and orange peel, Wallflower Gin can be sipped straight or enjoyed in an impeccably crafted cocktail. Both gin aficionados and novices alike can start experimenting with their own 750ml bottle of Odd Society Spirits Wallflower Gin available at Odd Society Spirits’ distillery and cocktail lounge, and select Vancouver private liquor stores, restaurants, bars and farmers markets. Recipe for Odd Society Spirits BC Bramble after the jump… Read more
(via) “Bill’s fifty-two years old, has a mountain man beard, and delivers pizza on a fixie in Brooklyn. Over the course of several shifts, DELIVERY unveils an intriguing man rushing food to your door while it’s still hot and fresh.”
The GOODS from Chambar
Vancouver, BC | Chambar is looking for a full time Pastry Cook to join the opening team at the new restaurant, which opens in August. Restaurant service and line experience are major assets. All interested individuals are invited to contact Jane via jane_mary_copeland [at] yahoo.com for more information. Learn more about the award-winning restaurant after the jump… Read more
by Ken Tsui | Persian eatery Zeitoon is well known on the North Shore for its delicious koobideh kebab. It’s a mixture of minced beef and spices hand-squeezed onto skewers (note the ridges) and broiled until perfectly juicy and tender. Sandwiched between fragrant flatbread with a light dusting of sumac and fresh basil, it makes for an especially flavourful series of bites. Besides this signature classic, you should also look out for the fesenjoon, a laboriously prepared stew of tart pomegranate and chicken, and the addictive tahdig. The latter is a rice dish that’s flavoured with saffron and toasted to a crisp (it literally means “bottom-of-the-pot”). It’s so good that I could easily see it snapping the Persian social etiquette of t’aarof (the repetitious cycle of hospitality involving a host’s offer and a guest’s rejection based on politeness). Once its on the table, all bets are off! Bonus: there’s a location 1795 Pendrell Street in the West End.
1615 Lonsdale Avenue | North Vancouver BC | zeitoonrestaurant.ca
The GOODS from Market by Jean-Georges
Vancouver, BC | Grab some bubbly, groove to the tunes and celebrate summer in style with Bubbles, Beats & Brunch at MARKET by Jean-Georges. On every Saturday and Sunday from 11:00am to 3:00pm, MARKET will be kicking it up a notch with an innovative brunch menu and champagne and cocktail specials. Brunch will be served along with live music featuring local favourite, DJ Chelsea Joelle and a guest saxophonist.
Chef de Cuisine Montgomery Lau will be introducing the restaurant’s new brunch menu inspired by Jean-Georges’ signature dishes with fresh, locally produced ingredients emphasizing comfort and creativity–including new flavour combinations that explore spices from other regions, all while remaining close to home. From Spicy Fried Chicken with Buttermilk Biscuits and Skillet Baked Eggs with Short Rib Hash and Crispy Kale, to a twist on traditional favourites such as Pandan Waffle Coconut Cream served with Caramelized Pineapple and Caramel sauce and Orange Flower Yogurt Sorbet with Hibiscus and Local Fruits, Bubbles, Beats & Brunch will sure to become a weekend highlight.
To complement the brunch menu will be a choice of champagne options including Louis Roederer and Chamdeville’s Brut Blanc de Blancs. For the creative types, guests can try their hand at making their own Russian standard Caesar from MARKET’s Caesar trolley where they will find crispy bacon, shrimp, Caesar beans, raw vegetables and much more. Details after the jump… Read more
The second episode of their Aprons For Gloves’ Restaurant Rumble preview series has dropped. It sets up the anticipated showdown between Sarah Faske and Andrea Chromik. The fights take place in Gastown on July 23rd. Click here for details and to score tickets to the Livestream parties.
The GOODS from The Vancouver Club
Vancouver, BC| The Vancouver Club is searching for an experienced Banquet Supervisor looking for a new challenge. Applicants must possess strong leadership skills and most importantly be passionate about providing high-end service. The Club is also looking for a skilled Server with a passion for food and wine and a desire to learn more about hospitality. Must work in the evenings; weekend availability a must. Position offers potential to a part of a world-class team that provides competitive pay and benefits. Read more
by Sean Orr | This is not an AC/DC reference: By the numbers: B.C. budget back in black. More money for welfare and teachers right? Wrong. More money for payouts. Smyth: B.C. finance minister should be more than just ‘disappointed’ about payments to public execs. The article doesn’t even mention Michael Graydon: B.C. Lottery Corp. wants $55,000 back from ex-CEO.
Debt Free BC. “The real policy problem in this province is not that we are failing to move to a debt free B.C. The policy problem is that we are incurring debt for things we don’t need”.
Related tweet of the day:
— Massive Headwound (@massivhedwound) July 16, 2014
Why can’t EI be U and I? EI is not actually helping low-income Canadians. “The lowest-income group only receives around 16 per cent of the benefits depending on the year. The poor pay into EI while working, but they are less likely to collect benefits if they’re laid off.”
The 10 most endangered jobs of 2014: Mail carrier, newspaper reporter, lumberjack. Yeah? You forget cross border pot smuggler…
You too could live in an office lunch room of a call centre in Mumbai: $800 Trendy Main St. Furnished Bachelor. Remember, the street is trendy, not the apartment. Or you could live at 955 East Hastings, now rebranded as The Ballantyne, ironically evoking one of the most important labour battles in Vancouver’s history.
Are conservative think tanks aiming their big guns at Vancouver City Hall? Wait, they haven’t already?
Why settle for Vision Vancouver or the NPA?. You’re talking about TEAM right?
Chinese Advertisements creating controversy in West Vancouver. What do you expect from West Van, home of the British Properties, where it is still technically illegal to sell your home to a Chinese person?
(Top image: coyote seen off the Olympic Village seawall last night)