The GOODS from Heirloom Vegetarian
Vancouver, BC | South Granville’s Heirloom vegetarian restaurant is in hot pursuit of talented servers and an experienced bartender. Applicants must have a passion for the service industry. All interested parties can email their resumes to info [at] heirloomrestaurant.ca or deliver them in person between 11am and 4pm daily. Learn more about us after the jump… Read more
The GOODS from Pizzeria Farina
Vancouver, BC | Passionate about pizza? Pizzeria Farina is looking to hire an experienced Chef de Cuisine/Manager. Applicants must have cooking experience, possess strong leadership skills and most importantly be passionate about food. The Chef de Cuisine will be responsible for the daily operation of the kitchen including ordering, inventory and managing a brigade of wonderful people. Please send your resume to info [at] pizzeriafarina.com. Learn more about the Main St. eatery after the jump… Read more
The GOODS from Burdock & Co.
Vancouver, BC | Chef Andrea Carlson and Matt Sherlock of Sedimentary Wines guide guests off the well-worn path of red and white to explore the world of orange wines. In a four-course tasting experience, guests are introduced to these quirky, funky, zingy Italian wines paired with flavourful dishes that bring out the best in each intriguing bottle.
Orange wines are created using ancient traditional techniques not commonly used in modern times; in a method usually reserved for red wines, white grapes are macerated and allowed to sit in their skins for a fortnight or more, resulting in wines with complex flavour, rich texture and glowing with a warm copper hue.
Only 20 seats are available for this extraordinary evening. Interested parties are encouraged to act quickly to reserve a seat. Tickets are $130 per person including tax and gratuity. Get all the tickets and menu details (with wine pairings) after the jump… Read more
This is the first in a nine-part story chronicling Dageraad brewer Ben Coli’s exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer? And, can it be brewed here?
by Ben Coli | On any sunny day, the Dageraadplaats, a square on the east side of Antwerp, is full of people. Kids ride laps around the square on their bikes, form impromptu gangs and generally run wild, while parents sit and chat with friends and neighbours while enjoying the sun and watching passersby.
The square contains no monuments and no public buildings of note. If it appears in any tourist guide to Antwerp, it’s as a footnote, not a destination. The Dageraadplaats isn’t a ceremonial space; it’s just a pleasant place for the community to gather. There’s a basketball court and picnic tables under the trees in the middle of the square, and the edges are lined with café patios.
At any of the cafés, from the Moeskop to the Zeezicht, you can buy incredible beers like Orval, Duvel and Westmalle Dubbel at very reasonable prices. These beers are simply a part of life in Belgium. It is not uncommon to see a couple of retirees drinking Tripel Karmeliet at a café at ten on a Tuesday morning. What else is retirement for?
By mid-afternoon, the café tables begin to accumulate a wide variety of beers, each served in its own particular glass. There is Rochefort’s graceful goblet, Mort Subite’s fluted tumbler, Duvel’s iconic tulip bulb, and Kwak’s ridiculous flask and wooden stand. More often than any of these, you’ll see the bolleke – an upward-sweeping footed goblet full of copper-coloured beer from Antwerp’s own De Koninck brewery. So much variety, so many different flavours, so much beer culture, all from one tiny country.
I love Belgium. I love the people – the Flemish and Walloons both. I love Antwerp and the Ardennes. And I really love the beer. But I don’t live in Belgium, I live here in Vancouver. I love our beer, too, our IPAs and our imperial stouts. But when I’m not in Belgium, I miss Belgian beer. I miss its diversity and complexity, its depth and surprises.
Can we have that beer here? Not just occasionally as an expensive, imported bottle, but as a standard, locally-brewed beer? Can we drink an authentic-tasting Belgian-style beer from the other side of the city, instead of the other side of the world?
Dageraad means “daybreak” or “sunrise” in Flemish. Vancouver is already experiencing the dawn of a new beer culture, and Dageraad Brewing will be part of it.
I’ve been visiting friends in Antwerp for about a decade now, and over the years I’ve had a slow, smouldering love affair with Belgian beer. It started off as a dalliance, a summer fling, but it gradually grew into a passion.
A year and a half ago I made a commitment: I went to brewing school and took two beer sabbaticals to Belgium. I brought along the other love of my life, my wife, journalist Erin Millar — or she brought me along, it’s hard to tell. We visited breweries and were often welcomed by brewers who recognized us as fellow aficionados. It was an amazing opportunity to learn about Belgian beer and ask brewers for their secrets.
It has been my experience that most brewers are incredibly generous with their time and knowledge when they meet a kindred spirit. In the following eight posts, published here over the next few weeks, I’ll recount what I’ve learned about Belgian beer, in part to pay forward the hospitality I received from brewers in Belgium, and in part to announce my new brewery.
I’m opening a brewery.
It’s called Dageraad Brewing. It’s named after a square in Antwerp. It’s also named after what that square is named for: daybreak or dawn, that period of time when the sky is brightening but the sun has yet to rise, when there are still stars in the western sky and the pale moon is just starting to fade into the pale blue sky.
The beers aren’t going to be Belgian. Belgian beers come from Belgium. My beers are going to come from a little industrial unit in Burnaby, BC, Canada, so they’ll be Canadian or British Columbian or Burnabarian, which is a word I made up that I like very much. But the beers will be Belgian-inspired, because those are the beers I like best.
Can you brew authentic Belgian-style beers in Canada? What does Belgian-style even mean? In coming posts I’m going to explain what Belgian-style means to me and argue that yes, you can brew those beers here. And then I’m going to prove it.
Photos: Goffe Struiksma | Map illustration: Eli Horn
Ben Coli is owner and brewer of Dageraad Brewing, British Columbia’s first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled “How to Love Beer.”
The GOODS from Wildebeest
Vancouver, BC | Wildebeest is looking to hire an experienced leader to manage weekend brunches. The ideal applicant has local experience in brunch/breakfast service and is available to begin this month. Hours would be 9am to 4pm with competitive compensation and a benefits plan. Please note that this is a part-time position, limited – for the time being – to weekend brunches only. It would be well suited to an individual looking for supplemental employment in a progressive, delicious restaurant. Please email resume and cover letter in confidence to eat [at] wildebeest.ca. Read more
Staff Meal is a new column by Ken Tsui. The photo essays will detail the stories behind the family-style meals that some of Vancouver’s busiest restaurant crews get either before or after service.
by Ken Tsui | After a busy service on a Saturday night at Chinatown’s award-winning Bao Bei Chinese Brasserie, executive chef Joel Watanabe cranks out one final meal. Tonight, it’s his take on tostadas, and it’s for his staff. Think crispy tortillas topped with a healthy dose of cumin seasoned black beans, tomato sauce, melted cheese, guacamole, and shredded lettuce all dressed with lime and a pico de gallo salsa. Tostadas were one of the family classics in the Watanabe household when Joel was a kid. He and his brother were hooked, both invariably asking for the treat to be a part of every birthday meal. In the spirit of sibling rivalry, they even devoured the fully loaded tostadas competitively, with Joel holding the household record of fourteen eaten in one sitting.
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 management team. 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. Get all the details on requirements, et cetera after the jump… Read more
by Shaun Layton | When most of the people I know are asked if they like bourbon and Champagne, I know that their answer is going to include a mention of the Seelbach cocktail. The legendary Kentucky hotel that gave the drink its name has a special place in my heart. I’ve been fortunate enough to visit the historic beauty a few times in the past, one of which was with Scout’s editor and some fellow barkeeps four years ago (watch the evidenceo). My head nearly exploded when I first saw the selection of American rye and bourbon inside the main floor bar!
The hotel itself is a lot more famous than the cocktail. The Seelbach was opened in 1905 by brothers Otto and Louis Seelbach. They had a vision of old world European hotels, importing materials from all over; marbles from France, linens from Ireland, and rugs from Turkey. The hotel sits on Muhammad Ali Way, about a block from the museum honouring the pugilist hero from Louisville.
Many notables frequented the hotel, including American writer F. Scott Fitzgerald. He adored the place, not to mention its bourbon and selection of cigars. His experiences and run-ins with prohibition bootleggers like Cincinnati mobster George Remus inspired characters and scenes for his masterpiece, “The Great Gatsby”.
The Seelbach has a network of hidden tunnels and rooms, and it was a major hangout for Al Capone and his crew during Prohibition. A cool story on the hotel’s website claims Capone had a large mirror from Chicago sent in so he could watch his back during high stakes poker games.
Until 1995, when a hotel manager rediscovered the recipe, The Seelbach cocktail was all but forgotten. It was created in 1917, and lost some time during Prohibition. The hotel was reluctant to release the recipe until bar legend Gary Regan convinced them to let him publish it in his book, New Classic Cocktails.
1 oz Bourbon (I use Buffalo Trace)
1/2 oz Triple Sec (I use Pierre Ferrand Dry Curacao)
7 Dashes Angostura Bitters
7 Dashes Peychaud’s Bitters
5 oz Champagne
orange twist garnish
Method | Briefly chill the first four ingredients by stirring on ice, add to a chilled champagne flute, top with Champagne (or a dry sparkling wine), garnish with an orange twist.
The recipe doesn’t call for chilling the ingredients, but I think this is necessary for a cold and balanced cocktail. I really enjoy serving this as a “gateway” cocktail for drinkers who claim they don’t like bourbon. It works like a charm every time. Don’t be alarmed (as I first was) at the amount of bitters; somehow everything magically comes together. Although Peychaud’s can be hard to find, there is no substitute (Bitter Truth Creole is close), so get some while travelling in the US or at The Modern Bartender in Chinatown.
The GOODS from JoieFarm
Vancouver, BC | Upon the occasion of our 10th anniversary, we are pleased to announce the release of the 2013 Vintage of JoieFarm A Noble Blend, Rosé, Un-Oaked Chardonnay, Riesling, Muscat and Pinot Blanc. The wines are now available to order online from our website JoieFarm.com by clicking on the Buy Our Wines link. Shipping is free to your door throughout most of Canada. Please contact us for shipping charges to outlying Canadian areas. Shipping is not available to the USA or internationally.
A note about the vintage itself, the 2013 growing year was long and flavourful. It was our second bumper crop in a row and the vines have really outdone themselves in terms of quantity and quality. The vintage shows our regional trademark of excellent acidity and reasonable alcohols as well as great intensity of flavour, the benefit of a nice long growing season and a cool dry October. Read more
The GOODS from L’Abattoir
Vancouver, BC | Gastown’s L’Abattoir restaurant is looking for a competent busser/expediter to work 3 to 5 shifts a week on a flexible schedule. The restaurant will prove to be a great training ground for those looking to move up in the trade. Minimum restaurant experience unnecessary, but desired. The lucky candidate will really only need to be intelligent with a great attitude, a driven sensibility, and a yen for learning from some of the best in town. Apply to paul [at] labattoir.ca. Learn more after the jump… Read more
The GOODS from House Wine
Vancouver, BC | Let’s face it, when it comes to wine, France is the reference. Producers around the world have been inspired to craft wines in her image. But how well do you really know the wines of France? From the famous regions of Bordeaux and Burgundy to the charming offerings of the Loire and Rhône Valleys as well as Alsace, we will take you to the motherland for an in depth Tour de France. Be prepared to stray off the beaten path and discover some lesser-known gems. Details and tickets after the jump… Read more
by Treve Ring | While most of Vancouver was making snow tracks, watching an outdoor-indoor hockey game or getting a membership card for Vancouver’s Gin Society, I was taking on 1,750 different wines at the Vancouver International Wine Festival. Though I gave it my best college try, I didn’t get around to every booth. However, I did sample nearly all of the 110 sparkling wines on the tasting room floor – and most Champagnes a few times each. Bubbly was the theme after all. I’m just doing my job. France has now passed the sabre to Australia for the 2015 instalment, so listen for even more Aussie twang out Vancouver/Whistler way next February (if that’s even possible).
I spent some quality time with the infamous enological iconoclast, Michel Chapoutier. Now forever interred in my databank: “High acidity in wine is like love with a condom. You sacrifice pleasure for security.” And “You don’t need to be a gynecologist to make love. You don’t need to be a winemaker to enjoy wine.” And quite poetically, “Anyone who creates wines must be generous and festive. Without such qualities the creative act is doomed, sterile and vain.”
If you weren’t among 20,000 like-minded drinkers/tasters crushing 30,000 bottles of wine – ka-ching bottle depot – at wine fest (if you were, you might be in the gallery above), hopefully you were stocking up on good whisky before the barrels run dry.
Chalk one up for the little guys. Craft beer production is snatching up market share, while the big boys are sliding in sales. And that’s not even considering Vancouver’s newest source of brews, The Drug Users Resource Centre.
With the west coast’s love affair with fragrant, green crops (hops, naturally), what are we going to do about the upcoming hops shortfall? I may have pinpointed the exact cause; Driftwood Brewery’s spectacular Fat Tug IPA taking Best BC Beer in the 2014 CAMRA Vancouver Awards.
Oh well, if we run out of hops, there’s always kegged SakeOne Momokawa Organic Junmai Gingo saké on tap.
The Scots and their inventions. First bagpipes, and now this. Scottish punk craft brewers BrewDog has teamed up with UK restaurant chain Honest Burger to birth the Brew Burger – a beef burger infused with so much beer it requires ID.
And if you didn’t have enough to occupy yourself now, what with worrying about high acidity and condoms and running out of Fat Tug, you might want to do some reorganizing of records, recycling and your storage locker, seeing as its illegal in some states to use milk crates for anything besides milk.
Never Heard Of It is a new series that explores Vancouver’s many informal hole-in-the-wall eateries.
by Ken Tsui | Sitting down for lunch at the highly aromatic Panaderia Latina Bakery means you voluntarily surround yourself with canned peppers, chili sauces, South American sodas, and display cases loaded with cakes, pastries and meringues held together with enough dulce de leche to induce a serious contact sugar rush. It’s no small wonder that hungry diners get the anticipatory shakes when they watch the Chilean mother and daughter duo crank out the goods in the small kitchen. But before indulging in a slice of densely rich tres leches, flakey milhoja, or the granddaddy of Chilean desserts, torta hojaldra, temper your sweet tooth with a satisfyingly messy chacarero (a monstrous Chilean beef sandwich loaded with green beans and tomato) that arrives hot off the grill, or at least with a freshly baked empanada. All of the traditional Latin savouries and sweets are made daily from scratch, and everything is brought to the table with pride by people who make you feel right at home.
Panaderia Latina Bakery | 4906 Joyce Street | Vancouver, BC | 604-439-1414