3rd Annual Industry Pig Dinner Goes Down This Wed At Refuel…

News from Scout supporter Refuel

Mmm…pig dinner! Smell the camaraderie, the love, the ale! All of the relevant details ($55 per seat, etc) can be found in the image above, but to learn and see more about Refuel and what it’s all about, click on… Read more

Political Genius Proposes Ban On All Salt In NYC Restaurants

From MyFox in New York (via reader LN) comes news that local Assemblyman Felix Ortiz, a democrat from Brooklyn, has put forward a bill to the State Legislature that bans all salt use in restaurants. It reads, in part…

“No owner or operator of a restaurant in this state shall use salt in any form in the preparation of any food for consumption by customers of such restaurant, including food prepared to be consumed on the premises of such restaurant or off of such premises [...]

The reported reaction from the trade is fittingly more bemused than outraged, as the chances of this thing becoming law sit at nil. Still, though moronic, you have to admire the courage.

Ethical Bean Coffee Launches New Recycling Pilot Project

News from Scout supporter Ethical Bean Coffee Company

Vancouver, BC | Ethical Bean Coffee launches a new recycling program on Monday, March 22nd that will reduce the number of coffee bags in landfills and will put a hot cup of coffee into the hands of the environmentally conscious in return.

Eco-conscious coffee lovers are invited to bring their empty coffee bags to the Ethical Bean Xpress drop-boxes located at the Granville Skytrain station and Commercial Skytrain station, or to the Ethical Bean Café and roasting facility at 1315 Kootenay Street in East Vancouver. Those who bring in 5 bags or more at a time will receive an extra treat: a cup of fresh drip coffee on the house. Additionally, all recyclers who write their name and email address on the side of their bags before returning them will be entered each week into a draw for a free pound of coffee. This program isn’t just limited to Vancouverites. Anyone across Canada can mail their empty coffee bags, along with their name and email address, to Ethical Bean Coffee, 1315 Kootenay Street, Vancouver, BC V5K 4Y3 and be entered into the weekly draw. Read more

Elixir Bistro Geared Up For Earth Hour And Whisky Tastings

News from Scout supporter Elixir Bistro

Vancouver, BC | In support of Earth Hour 2010, Elixir Bistro will shut off the lights and offer guests a special candle lit dinner in support of this global climate change initiative. Elixir Bistro?s celebrated chefs have designed an inspired 3-course menu that features local and organic ingredients including Aldergrove beets, Permberton Valley potatoes, and sustainably harvested Halibut from the Queen Charlotte Islands. Elixir is proud to be a member of both Vancouver?s Ocean Wise Sustainability program and the Green Table Network. Read more

Dear Restaurateurs, Please Buy This And Open Something Sweet

A reader pointed me to this ad on ICX last night. It’s 906 Main St. (conveniently close to our new digs) and it’s selling for $2.2 million. Up the block is Campagnolo. Down another is Bao Bei.

This converted Bank of Montreal branch is now a two-level 4,360 sf retail unit that boasts spectacular neo-classical details & unprecedented quality. The unit features natural light, large windows, upgraded electrical, upgraded lighting, two washrooms, elevator, wheelchair access & is vented for a restaurant. The improvements to this heritage building are beautifully finished & only enhance the original structure. Don’t miss this excellent owner/user or investment opportunity.

The “unprecedented quality” hyperbole should be overlooked (the Pantheon still stands in Rome) and the price is on the silly side of ambitious, but it’s pretty swell-looking just the same. Any takers? A few more snaps after the jump… Read more

CedarCreek Estate Winery Joins The Growing Scout Community

The Fitzpatrick family and their CedarCreek Estate Winery are now proud member supporters of Scout. We will be publishing their news and press releases on our front page and hosting a page for them in our list of wineries and breweries. We’d also like to take this opportunity to thank them for their support. Click ahead to read on or jump directly to their Scout page here. Read more

On The Line: Each Chef’s Brand Is Their Professional Philosophy…

Building Blocks

Fourth in a series documenting A. Chef’s first year as an executive chef.

There have been lots of experiences over the years that make us, as cooks, what we are. The school we went to, the people we work with, the places we work at, and the tools we work with. We all have our mentors, we all have our defining, eye opening restaurant gig, and we all have our favourite, must have, go-to ingredients and supplies. Butter? Cream? Cheap Swissmar peeler? C’mon, I know I have mine.

One thing that’s never really been part of my experience has been the building of a brand, something I was (and still am) so wholly unfamiliar with as to not really know which way to turn next. Thankfully, I have some connections in the marketing world who have been able to set up a couple of interviews, some limited media events, and find a decent food photographer to take the pictures of what it is we do that will make their way into magazine advertisements, websites and other promotional material as we see fit.

One thing that should happen is that you should come up with a game plan, and make a list of questions that, when answered, will take you to where you want to go. What’s my target market? Who do we already have and need to maintain? What delivery methods will this take? Read more

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