The GOODS from Bambudda
Vancouver, BC | Bambudda is ringing in the Fall/Winter season with a $32 prix fixe menu from Chef Curtis Luk along with a new cocktail list. We’ve added a sentimental favourite, the Suffering Bastard – scotch, gin, lime, house made ginger syrup – to our classics. Additions to our house list include the Post Opium – rum, passionfruit, kaffir lime bitters and a warm white chocolate apricot brandy float, as well as the Powell Street Sour – smoky scotch, lemon, Cab Sauv float with house vermouth air. Reservations can be made at bambudda.ca. Learn more after the jump… Read more
The GOODS from Odd Society Spirits
Vancouver, BC | Odd Society Spirits is turning 1 and you are invited to join in the festivities on Thursday, October 30 from 4pm – 10pm, at 1725 Powell Street. The Tacofino Food Truck will be warming things up curb-side while the Odd Society bar team mixes up $6 cocktails in the lounge. You are encouraged to reveal your inner oddness and get dressed-up as there is a prize for best costume. Plus, Odd Society’s resident tarot card reader will be on-site to give you insight into the future. Learn more about Odd Society after the jump… Read more
The GOODS from Minami
Vancouver, BC | Yaletown’s Minami Restaurant and fine wine and sake importer That’s Life Gourmet have partnered up to present the Ji-Zake Dinner on Wednesday, November 12th at 6pm. Following sake specialist Miki Ellis and Mariko Tajiri’s October travels throughout Japan, the evening features unique Japanese craft sake paired with a menu designed by Chef de Cuisine Alan Ferrer to highlight the flavours of each sip, from the Akita region to Miyazaki. Ellis has been touring around Japan with That’s Life Gourmet’s Tajiri this month, tasting at 10 sake breweries, shochu distilleries, and craft beer houses.
“Ji-zake literally means local craft sake and on this Japan trip, we really wanted to visit those craft sake breweries,” says Ellis, the youngest Certified Advanced Sake Professional in North America. “Each region has its own distinct sake.
Diners are in for a treat at this dinner. There are definitely going to be some sakes never before available in Vancouver. In addition to tasting sake, I’m also collecting ingredients from each region and bringing back to Chef Ferrer to utilize in his dishes.”
The evening begins at 6pm with a reception, followed by an eight-course paired dinner at 6:30pm. The full line-up will be unveiled closer to-the-date. Tickets are $250 (inclusive of tax and gratuity). Limited tickets are available by visiting Minami Restaurant (1118 Mainland Street), calling 604-685-8080, or emailing events [at] aburirestaurants.com. Read more
The GOODS from Blue Mountain
Okanagan Falls, BC | Our recently disgorged 2010 Brut Rosé R.D., 2006 Reserve Brut R.D. and 2007 Blanc de Blancs R.D. are now available! Here’s what the critics have to say: the 2010 Brut Rosé R.D. ($32.90) “…perpetuates the clear and concise house style, shared in common excellence with the Reserve Dry bottle. The smells of strawberries are key, the texture so important to character and aridity the driving force behind its level of elegance.” (Michael Godel, Reviewed October 2014, winealign.com).
The 2006 Reserve Brut R.D. ($39.90) is “exceptional, complex, silky. Recently disgorged (RD) refers to the fact that this sparkling aged on its lees to add complexity, until just months prior to release. Renowned for elegant and often intricate bubbles, this one is no exception. Made from Pinot Noir, Chardonnay and a splash of Pinot Gris, it suggests patisserie aromas of warm buttery croissants and nutty brioche slathered in pear compote alongside golden apples, field berries, orange zest and white flowers. Expect a fine bead (bubbles) and a mosaic of fruit, exotic citrus, nuts and bready toasted flavours. It is silky and undeniably elegant with exceptional power balanced by mouthwatering acidity.” (Daenna Van Mulligen, reviewed October 2014, winediva.ca).
And regarding the 2007 Blanc de Blancs R.D. ($39.90): “This lovely chardonnay-based sparkler shows some real class and finesse. Generous, complex refined aromas of lemon, mashed apple, vanilla and almond biscotti. It’s slim, focused, juicy and mouthwatering, with excellent to outstanding length.” (David Lawrason, Reviewed October 2014, winealign.com). Learn more about the winery after the jump… Read more
A shout out to one of our staple faves, the sharable pork schnitzel appetizer at Wildebeest. These salty, crunchy-to-tender morsels are really long on flavour, especially when dipped in the supplied spiced beer mustard. Available at dinner and during weekend brunch service.
120 West Hastings St. | Vancouver, BC | 604-687-6880 | www.wildebeest.ca | $9
(via) This beautiful pop-up book is actually the cocktail menu at the Beaufort Bar in London’s super swank Savoy Hotel. Collaboratively designed by paper engineer Helen Friel and illustrator Joe Wilson, it opens up to reveal elaborate constructions of the available drinks, complete with glass-type and a list of ingredients. A great (if prohibitively expensive) idea; one seen through to gorgeous fruition.
The GOODS from Cannery Brewing Company
Penticton, BC | After 14 years in the Cannery Trade Centre in Penticton, Cannery Brewing will be moving to a new location. They are building a new brewery at 198 Ellis St. in downtown Penticton. This week, in a special ceremony with dignitaries, media, suppliers, supporters and staff, they broke ground on their new brewery building.
Patt Dyck, co-owner of Cannery Brewing thanked those for attending the groundbreaking ceremony and for being part of their journey. She explained, “Today marks an important milestone for us as we celebrate the groundbreaking of our new brewery. We started this journey in 2000, brewing our first batch of beer on April Fools Day, 2001. We’ve come a long way in the last 14 years, brewing our 1,555th batch of beer this week. We have grown and expanded and as much as we love our current location in the Cannery Trade Centre, we’ve simply outgrown it. We are building a new brewery that will be larger and better suited to our needs. And we are thrilled to be moving to downtown Penticton.”
Patt assured attendees that although the physical location of the brewery will be changing, their name and their commitment to producing premium quality craft beer will remain the same. “We will still be the Cannery Brewing Company. The Cannery Trade Centre was our beginning and our roots. Our name will remain the same to reflect our history. And we’ll continue to produce great craft beer that will make us and Penticton proud.”
The new 12,000 square foot brewery is being designed by local architect Matthew Coady and built by Penticton-based Greyback Construction. Patt continued, “The existing building, previously ANJ Automotive Service, will become our tasting room and retail store. It will also be the location of our Growler filling station and a spot to buy beer merchandise like hats and shirts. Plus we’ll expand to have a more robust food menu than we can currently offer. In our new space, guests will be able to enjoy our beer alongside some great local food selections.” Read more
The GOODS from La Mezcaleria
Vancouver, BC | On November 1st, El Kartel, La Mezcaleria and Tribe Collaborative are bringing Mexican tradition to Vancouver with a party in honour of “Dia de los Muertos”. Tribe Collaborative endeavours to foster creative collaboration amongst local artists and companies to produce innovative events. Produced in partnership with La Mezcaleria and El Kartel, with sponsorships from Jose Cuervo and Pabst Blue Ribbon, Tribe’s first major event will take place on the iconic Mexican holiday, “el Dia de los Muertos”: The Day of the Dead.
One of the richest and most ancient traditions in Mexican culture, “el Dia de los Muertos” is observed on Oct. 31, Nov. 1 and Nov 2. This holiday is a gathering of family and friends to commemorate their deceased loved ones. Held at the freshly revamped space in the 1903 heritage building that is El Kartel’s new Chinatown location, this event will feature music by DJ Hubbz, Mr. Pablo, El Garzita and DJ Fantastico; live trumpet by Kristy Lee Audette and percussion by Daniel Ruiz; visual projections by Skunk; cinematography by Daniela Flor; and professional make-up application for party-goers that care to revel in the theme provided by Nara Vazco and Fa Mercado.
Highlights include an altar, face painting, traditional music and drinks, spooky vibes and lots of surprises! And of course, no true Mexican party is complete without the holy trinity of tequila shots, Palomas and Margaritas. Celebrate Mexico’s Day of the Dead with a community of local creatives who continue to bring culturally diverse events to Vancouver. Dressing-up is highly encouraged but not necessary. Details after the jump… Read more
The GOODS from Blacktail Florist
Vancouver, BC | Blacktail Florist and Kanaka are looking for a driven, professional, full-time lead host. A minimum of three years experience in the service industry is mandatory. We are searching for someone who is outgoing and personable and not afraid to take control of our busy room. Excellent communication skills and passion for service is a must. Experience with Open Table is a plus. Duties include managing reservations, handling guest relations and responding to emails. We pay a competitive wage and are seeking someone to join our growing family for the long term. Please email a short cover letter and resume to Nina at info [at] blacktailflorist.ca. Read more
The GOODS from Quail’s Gate Winery
West Kelowna, BC | Located in the beautiful Okanagan Valley at Quails’ Gate Estate Winery, Old Vines Restaurant offers a premium venue to further establish and develop your career in the culinary arts. As one of the few winery restaurants open year-round, the stage is set for our culinary brigade to showcase each season’s bounty of ingredients in an unrivaled setting. Our deeply rooted belief in farm to table cookery marries well with our family business values and philosophies. As our Estate Winery grows, so does our culinary offerings and as such, we have an opportunity for a dedicated, passionate culinary professional to join our team as Chef de Cuisine.
Reporting to the Culinary Director Roger Sleiman, the Chef de Cuisine will be responsible for the daily operation of Old Vines Restaurant; including but not limited to menu development, ordering, inventory, performance management, human resources, hygiene and safety standards. The Chef de Cuisine will maintain Old Vines Restaurant’s high standard of quality and service and strive to not only meet but exceed in every aspect of their role. In collaboration with the Culinary Director the Chef de Cuisine will participate in all on/off-site functions, including group functions, vineyard dinners, private dinners, festivals, and Culinary offerings available through the Wine Shop located at Quails’ Gate Estate Winery.
Applicants should have successfully completed a formal chef training program & have their Inter-Provincial Red Seal, along with the Food Safe Level 2 Certificate. They should also have a minimum of 5 years of experience cooking, preferably in a fine dining establishment in a leadership position and demonstrate excellent saucier skills and complete understanding of meat and fish butchery. If this describes you then please forward your resume and cover letter to Human Resources at employment [at] quailsgate.com. Read more
by Treve Ring | Quietly tucked away in sleepy, picturesque Okanagan Falls, winemaker Dwight Sick and winery owners Larry Gerelus and Linda Pruegger have been planting experimental plots of European grapes not typically (or ever) seen before in BC. Ballsy a bit, brave a lot, the team realized the high potential of their site’s soils, climate and terroir and started searching other wine regions for similar conditions. They’ve since planted and successfully produced limited wines/blends including tempranillo, dolcetto, teroldego, marsanne and albariño.
And grenache; a beautiful, kickass grenache, to be exact – one that references the Rhone and the south of France while tipping its hat to Australia and Spain. And yet it somehow feels firmly rooted in the Okanagan. Canada’s first commercial grenache should pave the way for many more. Now in its second vintage, it’s even better than the highly promising inaugural 2012. Expressive pepper at first whiff, warm cedar spice, ripe red cherry, cranberry, strawberry jam and a huge whack of savoury and cracked pepper spice on the bright finish. Impressive, exciting, alluring – we want more of this in BC! I recently asked Dwight about its Message In A Bottle…
Stag’s Hollow Grenache 2013 | Okanagan Valley, BC | $30 +35501
Straight up – why did you make this wine? I’m a Granachista. I love everything about this pure, delicious grape. I started conceptualizing this wine 10 years ago and planted the vineyard in 2006. It has been my special wine child ever since. Grenache is everything pinot noir wishes it could be and it is only a matter of time before everyone discovers its wonders.
Where are the grapes from? The vast majority of the fruit (70%) was grown at Kiln House Vineyard which is on the West Bench of Penticton. It is a special site with a warm, southern sloping aspect and it remains frost-free late into the fall (long after most of the rest of the Valley’s vineyards have been frosted out). I personally planted this site in 2006 and have managed the vineyard ever since. The balance of the fruit is grown at Hearle Vineyard on the East Bench of Osoyoos. It is a stunning growing site and the grenache vines planted there in 2010 are showing great potential for the future.
Your ideal pairing with this wine would be…? Duck confit is my favourite. I have a recipe that uses blood orange, Chinese five spice and anise in the glaze. It is a heavenly match.
Favourite BC wine, other than yours? Tough call, as there are several. I’m going to single out some wines from a fresh face in the Okanagan, Dylan Roche. The single vineyard merlots he has produced for Intersection Winery are honest and delicious wines. Additionally, he and his wife have also started a new winery label of their own called Roche Wines and the Pinot Gris is unlike any other in the Valley (in a good way).
What do you drink when you’re not drinking BC wine? Wines: grenache (red, white, rosé and blends) from Rhone, Roussillon and Spain, Syrah from Washington State. Beers: I’ve been enjoying various wet hopped IPAs this fall and love Surrey-based Four Winds Brewing’s Wild Flower Saison.
The GOODS from Okanagan Crush Pad
Kelowna, BC | The second annual Wine Tourism Day in North America will take place on November 8th, 2014. Wineries, hotels, restaurants, and other wine tourism businesses across North America are offering special events to the public on this day to celebrate the importance (and fun) of wine tourism. Events differ and can range from wine pairing dinners to music events to structured tastings. Search for an event near you and register for the Penticton Wine Tour Giveaway.
To celebrate this special day and the bounty of BC wine, Summerland’s Okanagan Crush Pad Winery will be open on November 8th from 12pm to 5pm and will be featuring tastings of all of their sparkling wines paired with a special little treat catered by Chef Planiden’s Culinary Adventure. Okanagan Crush Pad has also gathered neighbouring wineries, a hotel, and restaurants to offer an incredible weekend getaway in BC wine country. Get all the details after the jump. Read more
We’ve invited the Chefs’ Table Society of BC to join our GOODS program as a great organisation that every member of the local hospitality trade should be a part of. They are now proud members of Scout, and as such we will be sharing their news and needs on our front page in addition to hosting a page for them in our archive of local and independent goodness. We thank them for their support and for making Vancouver a more delicious place to be.
Unlike most coffee growing regions of the world, in Ethiopia the folks who grow the coffee, also drink the product. Long considered the birthplace of the beverage, Ethiopia produces some of the best. This little film is a love song to coffee, the grueling work that goes into producing it and the importance of small farms and cooperation in that process.