GOODS | “Araxi” Menu For Longtable Dinner In Vanier Park Released (It Looks Amazing)

Araxi Restaurant is located at 4222 Village Square in beautiful Whistler, BC | 604-932-4540 | www.araxi.com

Araxi Restaurant is located at 4222 Village Square in beautiful Whistler, BC | 604-932-4540 | www.araxi.com

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

VICTORY GARDENS | On Harvesting The 5,000 Year History Of The Humble Carrot

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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 VICTORY GARDENS ARCHIVE

OPPORTUNITY KNOCKS | Yaletown’s Italian “Lupo” On Hunt For Prep Cook & First Cook

Lupo Restaurant is located at 869 Hamilton  St. in Vancouver, BC | 604-569-2535 | luporestaurant.ca

Lupo Restaurant is located at 869 Hamilton Street in Vancouver, BC | 604-569-2535 | www.luporestaurant.ca

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

GOODS | New “Wallflower Gin” Officially Released By East Van’s Odd Society Spirits

Odd Society Spirits is located at 1725 Powell Street in Vancouver, BC | 604-559-6745 | oddsocietyspirits.com

Odd Society Spirits is located at 1725 Powell Street in Vancouver, BC | 604-559-6745 | oddsocietyspirits.com

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

OPPORTUNITY KNOCKS | “Chambar” On The Hunt For A F/T Pastry Cook At New Location

Chambar is located at 562 Beatty St. in Vancouver’s Crosstown neighbourhood | 604-879-7119 | chambar.com

Chambar is located at 562 Beatty St. in Vancouver’s Crosstown neighbourhood | 604-879-7119 | chambar.com

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

NEVER HEARD OF IT | Scarfing Koobideh & Crispy Tahdig At Persian-Flavoured Zeitoon

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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

HAVE YOU HEARD OF THESE?

GOODS | “Market” In The Shangri-La Pours Bubbles With Beats At New Brunch Service

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Market by Jean-Georges is located at 1128 West Georgia St. | 604-695-1115 | www.marketbyjgvancouver.com

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

SEEN IN VANCOUVER #507 | Previewing The Restaurant Rumble (Fraske v. Chromik)

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.

EVERYTHING SEEN IN VANCOUVER

OPPORTUNITY KNOCKS | “Vancouver Club” On Hunt For Banquet Supervisor And Server

The Vancouver Club is located at 915 West Hastings Street in Vancouver, BC | 604-685-9321 | vancouverclub.ca

The Vancouver Club is located at 915 West Hastings Street in Vancouver, BC | 604-685-9321 | vancouverclub.ca

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

WELCOME | New “Pallet Coffee Roasters” Has Joined The Growing Scout Community

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We’ve invited the soon-to-open Pallet Coffee Roasters on Semlin Drive (at East Hastings) to join the Coffee section of our GOODS program as a recommended place to source a cup of the dark stuff. Scout previewed the space just last month, so click here for some background. They are now proud members of Scout, and as such we will be sharing their news and employment 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 Hastings-Sunrise a more caffeinated place to be.

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EVERY CAFE WE RECOMMEND

GOODS | Chef Wesley Young Tables New Menu Of Summer Flavours At “Wildebeest”

Wildebeest is located at 120 West Hastings Street in Vancouver, BC | 604-687-6880 | www.wildebeest.ca

Wildebeest is located at 120 West Hastings Street in Vancouver, BC | 604-687-6880 | www.wildebeest.ca

The GOODS from Wildebeest

Vancouver, BC | Vancouver’s Wildebeest restaurant has launched its summer menu. Executive Chef Wesley Young brings the heat this season with a fresh, well-balanced line up of dishes that draw heavily from the Pacific Northwest’s rich and varied agricultural largess.

Available for the next few months, the menu features well-rounded midsummer fare with a focus on lighter proteins and the reciprocity of crisp flavours and varied textures. Diners can expect to taste dishes such as pan-roasted halibut with oyster mushrooms, an egg yolk glaze, seaweed, and dashi; oyster ‘Blumenthal’ with poached razor clam, rhubarb ‘snow’, and croutons; Fraser Valley rabbit with butter-poached white asparagus, fava beans, and peas; and rainbow carrots with a stinging nettle ‘cassoulet’, summer squash, and mustard flowers.

Dessert tempers the season’s torrid temperatures with offerings of yoghurt sorbet with walnut praline, macerated strawberries, and edible flowers, and toasted hazelnut ice cream with sorrel mousse and fresh strawberries.

From the bar hails the latest incarnation of the restaurant’s rotating frozen cocktail feature: a bright and heady tequila-watermelon slushie, just in time for the inauguration of Wildebeest’s recently launched Happy Hour. From 5-7pm daily, cool off with boozy slushies and Parallel 49 ‘Tricycle’ Radler for just $5 a pop. To view the full menu, visit www.wildebeest.ca. Read more

SEEN IN VANCOUVER #506 | “Snack City” Neighbourhood Shop Opening In Chinatown

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by Andrew Morrison | Dormant 441 Gore Street in Chinatown is about to get its first tenant in many years. The space, which used to house a Chinese grocery way back in the day, will become “Snack City” at the end of the month, a 1,000 sqft victualling station offering everything from smokes, candy, organic produce, coffee, and Cartem’s Donuts to locally made jewelry, ceramics, art books, and vintage porn zines. It’s coming to the neighbourhood courtesy of Celia Hamilton, who has a background in film industry catering, and Aisha Davidson, lately of Community Thrift & Vintage. Though the interior still has a ways to go before it’s ready, it’s clearly a neat little box of potential. Take a look at some photos after the jump… Read more

OPPORTUNITY KNOCKS | Ucluelet’s “Black Rock” On The Lookout For Kitchen Staffers

Black Rock Ocean Front Resort is located in Ucluelet, BC | 250-726-4800 | www.blackrockresort.com

The GOODS from Black Rock

Ucluelet, BC | Black Rock Resort in Ucleulet is seeking experienced, energetic and passionate individuals to join our culinary brigade. Breakfast Cooks, Cooks 1 & 2, and Dishwashers are needed immediately. All interested individuals are invited to send their detailed resumes to careers [at] blackrockresort.com. Learn more about the island resort after the jump… Read more

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