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.
The GOODS from Beta5
Vancouver, BC | We are looking to bring on a Senior Pastry Cook and a Chocolatier, each with experience and a work ethic that will help them keep pace with our our hard-working team during the upcoming holiday rush. The positions are full-time and permanent. We are accepting resumes from dedicated, professionally trained pastry cooks and chocolatiers with a minimum of one year of professional industry experience, or from recent culinary school graduates who are interested in hard work and a fast-paced learning environment.
We are also looking to hire for our retail operation. We’re looking for someone is capable of sharing their excitement about food, who can recall flavour profiles and ingredients quickly, and who is experienced in fine dining, luxury retail, or hospitality. We are currently accepting resumes from candidates looking for both seasonal retail work (Nov 1 – Dec 24) and permanent full-time work. Resumes for all three positions can be sent to jess [at] beta5chocolates.com.
Six days a week, our customers flood to our little shop, hidden away in the false creek flats between Strathcona and Mount Pleasant. From cream puff super fans and dessert thrill seekers to the chocolate curious, we aim to provide our customers with knowledgeable, tailored customer service. BETA5 Chocolates is the city’s best kept secret for all things dessert. We have been named as one of the Top 10 Chocolate Shops in North America, and our chocolates have received numerous awards, including Gold at the International Chocolate Awards. Read more
The GOODS from The Keefer Bar
Vancouver, BC | The Keefer Bar in Chinatown is looking for a motivated & passionate individual to join our team as a Cook. You will be responsible for managing a small (1 person) kitchen in a busy cocktail lounge. You will be in charge of food service for 3 (possibly 4) days a week, menu, organization and to ensure compliance with applicable health regulations. Learn more about the restaurant, the position and how to apply after the jump… Read more
by Shaun Layton | This is the fourth in a series of posts on building a home bar, five bottles and one drink at a time. I’ve listed bottles 15-20 below (see also 1-5, 6-10, 11-15). Depending on how much you drink at home, or how many deadbeat roommates you have, a home bar can either take a long time to build or be done in a few trips to the liquor store. The bottles I choose aren’t necessarily the best in their respective categories. I’m just trying to use unique, readily available, and cost efficient brands. If you want to share thoughts or photos or ask any questions, fire away via Twitter (@shaunlayton).
16. Laird’s Apple Brandy – As the longest running distiller of American apples in the US, Laird’s is a staple in many classic cocktails. I prefer the straight apple brandy; 100 proof and aged minimum 3 years in charred oak. It’s hard to find, but it’s lighter sibling, Laird’s Applejack (blended with neutral spirit), is readily available in BC. Try it in a Jack Rose cocktail! $43.00
17. Fernet Branca – AKA “The Bartender’s Handshake”. This Italian bitter is loved by modern day bartenders, and hipsters adore it…or at least pretend to. Fernet is a great way to add bitterness and complexity to a drink in small doses. Try it in my favourite cocktail, The Hanky Panky. Read Treve Ring’s story on the stuff here. $29.95
18. Ardbeg 10 yr – The salty, smokey Islay malt that upon first whiff reminded me of giving Grandpa – smelling of cigars and whisky – a hug after a holiday dinner. I’ve had the pleasure of visiting the magical little island in Scotland that produces the peatiest of whiskeys on the planet. Read about it here. $95.00
19. Giffard Abricot du Roussillon – An apricot liqueur made in the Loire Valley of France. Giffard makes great liqueurs and syrups, this one being my personal favourite. It’s incredible in stirred drinks; 10-15 ml adds fruitiness, complexity, and a beautiful viscosity to a drink, I love it with aged spirits. A spec product at $39; grab a bottle at 16th Street Liquor or Legacy Liquor Store.
20. Apothecary “The Darkness” Cacao Coffee Bitters – These local bitters are taking the Vancouver bar scene by storm. Cocktail enthusiast Cole Benoit came out of nowhere, showed up at my bar and tasted me on these. The whole line is fantastic, and at about $21.95 ($14.95 wholesale), it’s a steal! Try the coffee bitters with Tequila, Oh my! Find them at The Modern Bartender.
Toronto Cocktail #2
Pictured bottom right; inspired by the relatively unknown Toronto Cocktail
60 ml Laird’s Apple brandy
10 ml Fernet Branca
3 dashes Peychaud’s bitters
10 ml simple syrup
Method: Stir all ingredients for 30-45 seconds in an ice filled mixing glass. Strain on fresh ice in a rocks glass, garnish with a lemon twist.
Shaun Layton has helped to maintain a top notch bar scene in Vancouver for ten years, and since day one at Gastown’s L’Abattoir, where he is the Bar Manager. He also runs his own consulting company, designing bar programs and training staff locally and as far away as St.John’s, NFLD. Layton has competed and travelled throughout the USA and Europe, touring distilleries, breweries and bars. He was recognized in 2012 as the Bartender of The Year by Vancouver Magazine.
The GOODS from Maenam
Vancouver, BC | Maenam and Glassbender Brewing are proud to present a screening of the independent film, CRAFT (trailer below). Film, food and craft beer buffs will gather at Maenam on November 5 for the first pairing event for Glassbender Farmhouse Ale from Postmark Brewing. Maenam—which makes an appearance in the film—is the first restaurant to pour the bottle-conditioned Farmhouse Ale. On this special evening, guests will each receive their own bottle of Farmhouse to enjoy during a screening of the new documentary by filmmaker, Cicerone, and Postmark brewmaster, Craig Noble.
A limited number of tickets are available for this one-night-only event. Each ticket includes Thai peanuts and popcorn, a bottle of Farmhouse Ale and, following the film, eight different snacks by Chef Angus An. Tickets can be purchased online. Details after the jump… Read more
The GOODS from Chocolate Arts
Vancouver, BC | We welcome you into our kitchen for a festive afternoon creating holiday treats. There are four classes of just 16 participants each on Saturday, November 22nd and Sunday, November 23rd from 9:00am to 12:30pm or 2:00pm to 5:30pm. Each session is a guided, hands-on experience in preparing a special menu of chocolates for you to take home and share at the end of the class. Join us for this delightful launch into the holiday season. Tickets are $168 per person. To register, please sign up in store or by phone via 604-739-0475. Read more
by Lisa Giroday, Sandra Lopuch and Sam Philips | As the leaves fall from the trees, we begin to crave comfort foods, healing teas, and preserving our health over the long, wet winter. This is where our dear friend, the ancient and highly appreciated herb know as sage (or Salvia officinalis) comes in. Salvia and “sage” are derived from the Latin salvere (to save), hence referring to the healing properties attributed to this wondrous herb. Sage is the perfect autumn herb for a plethora of reasons. It pairs so well with all of our winter-y dishes; with meat, potatoes, root vegetables, eggs and, of course, turkey dinners.
Originating in the Mediterranean, sage has naturalized in many other parts of the world. Historically, it has been used for everything at some point or another – from warding off evil and healing snakebites to increasing women’s fertility. In Roman times, sage was used as a diuretic and local anesthetic for the skin. It was also widely used throughout the Middle Ages.
Sage has numerous plant-derived chemical compounds, essential oils, minerals, vitamins that are known to have disease-preventing and health-promoting properties. It’s popular as a remedy for respiratory and nasal problems (try steeping some in boiling water and then inhaling the vapours). The compounds have counter-irritant, rubefacient, anti-inflammatory, anti-allergic, anti-fungal and anti-septic properties. One compound in particular, called thujone, is known to enhance concentration, attention span, and heighten the senses in general (an infusion of sage is commonly referred to as “thinker’s tea”). Sage also helps with grief, depression, waning eyesight, and dealing with free radicals.
What’s more, sage is super rich in B-complex vitamins, vitamin A, beta carotene, vitamin C, potassium, zinc, calcium, iron, manganese, copper and magnesium. It’s super rich, and by that we mean it packs a much higher than your “daily intake” kind of punch. Lest we forget, it’s also delicious on its own, which is to say – altogether – that it’s undoubtedly one of our best friends.
The GOODS from Red Truck Beer Company
Vancouver, BC | If you live in the Lower Mainland, you’ve seen them. The iconic Red Trucks delivering the ‘Freshest Beer on Four Wheels’ to your favourite establishments. And now they’re adding a new stop to their routes – your local liquor store. Red Truck Beer Company has recently launched its line of bottles and cans so that you can enjoy their “Hand-Built” and Award Winning Classic Lager, Ale and their new offering – IPA at home.
“This is a fantastic next step for Red Truck Beer Company,” says Red Truck General Manager, Jim Dodds. “Our Classic Lager, Ale and Limited beers have proven to be consumer favourites for years and we thought it was time to let our fans enjoy them at home too. Our two recent awards from Sip Northwest Magazine’s Best of the Northwest is a testament to our brewers.”
In its third annual issue, Sip just announced Red Truck Lager has won 1st place in the “Best Lager” category and Red Truck Ute ISA won 2nd place in the Session category. “At Sip Northwest, we like to think we are advocates of local,” said Erin James, managing editor of IP Publishing, publishers of Sip Northwest. “Through this extensive and taxing process of blind tasting, we have found varying results over the past three years that give us even more producers and people to cover and celebrate in the Northwest. It’s very eye-opening to the amazing beverages being produced in our region and we hope it serves as a shopping list for our readers.”
And those aren’t the only awards Red Truck has been garnering. Earlier this year, Red Truck Ale took “Best Pale Ale “ at the Fest of Ales in Penticton, and Red Truck ’46 Porter won a Silver Medal at the Canadian Brewing Awards. Read more
The GOODS from Pidgin
Vancouver, BC | Gastown’s PiDGiN is pleased to introduce their 5,7,5 Japanese sake and whisky flights, each accompanied by a haiku-inspired description of three premium quality liquors. Start your journey with sake, and taste the rhythmic flavours and aromas of smooth and superior varietals. Continue your poetic flight through the unique moods of limited-edition Japanese whisky, and lose yourself in the prose and verse of rare, sought-after blends. Get all the details and (enjoy some haiku) after the jump… Read more