Cibo Trattoria is located in the Moda Hotel at 900 Seymour Street in Vancouver, BC | 604-602-9570 | CiboTrattoria.ca

The GOODS from Cibo Trattoria

Vancouver, BC | In partnership with Tinhorn Creek Vineyards, Cibo is pleased to announce a summer promotion of Monday night Bites and Flights. In addition to the regular menu, Executive Chef Neil Taylor is offering a special bites menu ideal for sharing, mixing or matching. Each Monday will see twenty bites offered – choose any four for just $30.00. Matching flights of Tinhorn Creek wines will also be available for $15.00 and $20.00. But that’s not all – for every selection of bites, wine flight, or glass of Tinhorn Creek wine ordered, diners will receive a ballot to enter a contest to win two nights accommodation at Tinhorn Creek vineyard, an in-room welcome basket with gifts from Cibo and Tinhorn Creek, and one dinner for two. Details and menu after the jump…

Monday night Bites and Flights starts June 4 and runs every Monday until the end of August. Winners of the Tinhorn Creek package will be drawn on August 30.

ENJOY THE BOUNTIES OF ITALY’S LAZIO AREA IN OUR NEXT REGIONAL DINNER ON MAY 30

Once again, Cibo is proud to present a unique dining experience featuring the traditional cuisine of the Lazio region. Come enjoy the bounty of Italy’s most populated region, that includes Rome. Lazio comes from the latin word “latus” which means flat and the land truly is one of flat and gently rolling hills. The rich soil encourages the growth of all kinds of herbs and vegetables. The use of anchovies is prevalent in many dishes, and this is also the land that gave us carbonarra and arrabiata pastas.

The menu includes:

Artichokes alla guida – Crispy fried artichoke, lemon

Trippa alla Trastverina – Tomato, clove, pecorino and mint

Gnocchi alla romana – Butter and Parmesan

Veal saltimoboca – Braised cima de rape

Crostata di ricotta

Enjoy these 5 courses for $48/person (excluding tax and gratuities). In addition, we are currently sourcing out unusual wines from this region for pairings or a by the glass/bottle selection. For more information or tickets, please call the restaurant at 604.602.9570.

About Cibo Trattoria

Cibo Trattoria specializes in authentic Italian cuisine made with fresh, organic and local ingredients. Celebrated Executive Chef Neil Taylor’s menu of rustic dishes offers a truly extraordinary, yet casual dining experience for all. A handpicked wine collection of varied and unique vintages by sommelier and General Manager David Fert, ensures exquisite wine pairings to accompany the wonderful food. Cibo was named Best New Restaurant for 2009 in Canada by the esteemed enRoute and Where Magazines. Cibo Trattoria is open nightly for dinner nightly from 5:00pm Monday through Saturday and is located at 900 Seymour Street adjacent to the Moda Hotel lobby. Lunch service also available Monday to Friday, 11:30am – 3:00pm from December 1-30th, 2011.

Painted Boat is located at 12849 Lagoon Rd. in Madeira Park, BC | TF: 866-902-3955 | www.paintedboat.com

The GOODS from Painted Boat

Sunshine Coast | Our four and half star boutique resort on the Sunshine Coast is looking for a new energetic member for our culinary team. THE RESTAURANT at Painted Boat is the newest addition to the Canadian Rocky Mountain Resorts’ family of award-winning restaurants. Our focus is on regional cuisine, with a West Coast influence (we’re proud to be a part of the Ocean Wise program). If you’re a sous chef and want to come work in a fun, family-based company that values its employees, learn how to apply and get all the details on Painted Boat after the jump…

Apply online: http://www.crmr.com/careers/positions/
P: 604.883.2456
E: hr@paintedboat.com
thechef@paintedboat.com
F: PaintedBoatResort

DETAILS

12849 Lagoon Road | Madeira Park, British Columbia, Canada V0N 2H0 | PO Box 153
T: 604-883-2456 | TF: 866-902-3955 | F: 604-883-2122 | Sales: 604-883-2456
Email: reservations@paintedboat.com
Web: www.paintedboat.com | Facebook | Twitter | Youtube

Painted Boat Resort is managed by Canadian Rocky Mountain Resorts and is located on BC’s Sunshine Coast, Northwest of Vancouver.

DIRECTIONS

Take the Horseshoe Bay Ferry to Langdale, which will take 40 minutes. To Pender Harbour from Langdale, it’s a 50 minute drive. Take Highway 101 North and follow the signs to Sechelt. Look for the sign to the Madeira Park turn-off 20 minutes past Sechelt. The sign is on the right. Turn left at the painted fish boat, then follow the signs to Painted Boat Resort Spa & Marina.

GALLERY

THE PEOPLE

General Manager 
Ryan Schmidt
Email: pbmanager@crmr.com

Chef
Spencer Watts
Email: thechef@paintedboat.com

Chef Spencer Watts has had a passion for food and cooking for as long as he can remember. Growing up on the lower mainland, and being exposed to the vast array of fresh local ingredients available there, Spence began his culinary training in high school. He went on to graduate at the top of his culinary class. He then moved to Vancouver to pursue his culinary passion as a career.

After working in a number of restaurants, Chef Watts decided to work toward a formal education. At the age of 18 he enrolled at the Pacific Institute of Culinary Arts, where he studied under Chef Patrice Suhner. Upon completion of his studies he performed his practicum at Salade de Fruits Café in Vancouver’s Francophone Cultural Centre under Chef Pascal Poutot.

He quickly progressed through the rankings at The Westin Grand and C restaurant, while being trained by some of the best local talent in the culinary scene. In 2006, as chef de partie of the Coast Tsawassen Inn, Spencer edged out approximately 60 competing chefs from across British Columbia to win City TV’s Eat Vancouver Master Chef Competition at the age of 24. Spence was judged on composition, creativity, correct preparations, service practicality, and taste, proper utilization of ingredients, presentation and consistency. His winning entrée consisted of pan seared veal with braised sweet breads in rose petal water, with citrus potato fondant, pear brulee & port reduction.

Chef Spencer Watts left Vancouver to open his very own restaurant: ‘Spence on the Coast’ in Sechelt, bringing his eclectic vision back to the Sunshine Coast in 2007. He wanted to push the region to be more progressive from a culinary point of view. Experimenting with B.C. shell fish, wild salmon and line caught halibut he was able to create culinary masterpieces, including local favorite maple soya brined sable fish, with five onion pave and grapefruit brown butter.

After a couple of years as a restaurateur, he decided to pursue other opportunities. He started his own cooking show which airs on local cable channels called Coast Cooking with Spence. Chef Watts has recently joined Painted Boat Resort & Spa. He is looking forward to utilizing his vision of sustainability and the diverse possibilities of cuisine on the Sunshine Coast.

“Knowing where your food came from is a huge part of being a Chef, and having the confidence to use the freshest ingredients will be the goal of the new menu,” explains Chef Spence. Having pioneered the Ocean Wise program on the coast, Spence hopes to raise awareness of sustainability worldwide. He looks forward to community involvement, fishing and most importantly, leading the team as Head Chef at The Restaurant at Painted Boat.

About Painted Boat Resort Spa & Marina

This luxurious five-acre resort on the Sunshine Coast of British Columbia features 31 spacious two bedroom villas.  Just a two hour trip from Vancouver, the resort is nestled in the friendly small town of Pender Harbour, renowned for its many artists and always popular September Jazz Festival.

About THE RESTAURANT at Painted Boat

THE RESTAURANT: 604-883-3000 | This casually elegant restaurant has a distinctly modern, coastal feel. Chef Spencer Watts is focused on highlighting the abundance of fresh ingredients available on the Sunshine Coast – creating a vibrant and approachable regional menu.

The Restaurant at Painted Boat highlights the freshest seafood in our signature creative coastal cuisine. Chef Watts ensures that the local produce and seafood are served in new and delicious ways, while our Wine Director has carefully selected unique boutique wines to complement the creative menu.  The restaurant has a warm interior and a bright patio which offers stunning views of the resort’s marina. The well-appointed, 70-seat bistro features tiger bamboo flooring, espresso tables and chocolate brown leather chairs to ensure maximum comfort for patrons.

We also feature a lounge available for private dinners of 6-12 guests, and a meeting space is available for weddings or conferences which may seat up to 120 guests.

THE RESTAURANT at Painted boat has become a popular haunt with locals and visitors alike; our patrons seem to enjoy taking in the stunning view along with a glass of carefully chosen wine.

Each villa at Painted Boat Resort offers modern furnishings and a large patio or balcony with a water view, as well as a kitchen with granite countertops, stainless steel appliances and two bathrooms.  The fitness facility, infinity pool and hot tub overlook the ocean and are the perfect spots to admire the view.  Kayak rentals are available on-site, and there are a myriad of local hiking and biking trails. The scuba diving in the area is known internationally and a popular draw for visitors from around the world.

The fully-appointed luxury spa has seven treatment rooms, hydrotherapy room, glacial clay room, aesthetics facility and Spa Garden to enjoy at your leisure.  The spa garden is a unique experience, offering guests the chance to relax in various hot and cold pools, in a steam room and under a waterfall.

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Vancouver | Squamish | Whistler | 778-989-9349 | info@butterontheendive.ca | www.butterontheendive.ca

The GOODS from Butter On The Endive

Vancouver, BC | Chef Owen Lightly of Butter on the Endive is pleased to be hosting the second Chef In Residence, with collaborators Adam Chandler of BETA 5 Chocolates, James Town of Mikuni Wild Harvest, Blue Owl Antiques,Tonio Creanza, & Luis Valdizon.

The Michas family, owners of the Connaught building and Blue Owl Antiques on the corner of Broadway and Vine have a beautiful apartment upstairs calling our name and we have decided to jump on the opportunity to create another unique dining experience there. This will be the location of the second Chef in Residence, by Butter on the Endive on Saturday, May 26th & Sunday, May 27th. Chef Owen Lightly is also very excited to be collaborating with Tonio Creanza, of Creanza Olive Oil from Puglia, Italy. As part of the dinners, Amanda Michas (of Blue Owl Antiques) and Mr. Creanza will host an olive oil tasting in the Blue Owl shop before guests move upstairs to a plated, 4-course intimate dinner prepared by Owen and the collaborating chef.

We are thrilled to have Amanda Michas, owner of Blue Owl Antiques, be not only our lovely host, but also curator of the space. She will curate a small collection for the dining environment, all of which will be available for sale. Luis Valdizon will be gracing both upstairs and downstairs with his artistic eye, photographing the magic. Get all the details after the leap…

Throughout the days of May 26th and 27th, we invite friends, community, and Blue Owl community to come up to the residence, hang out and meet the BOTE staff and see what they are up to. Chef in Residence is a happening that plays on ‘artist in residence’ – it is a curated series that provides an opportunity to work with community, offer a salon-style space in which to share creative ideas or to simply enjoy casual company. Each night will offer an Italian inspired 4-course meal – a natural choice since we are featuring Tonio’s beautiful olive oil from Puglia. You can RSVP and buy tickets via PayPal below. Each dinner is a minimum donation of $65 (not including gratuity) and requires a ticket. Check out of the menus below.

Saturday, May 26th

Collaborator: Adam Chandler of BETA 5 Chocolates

This could be the beginning of a brotherhood: Butter on the Endive was lucky to have Chef Chandler be a collaborator at the first Chef in Residence, and they are back collaborating again since it inspired such a beautiful creative process. There were simply too many ideas to fit into one menu! As you read this, they are working on honing their ideas into a four-course meal, and we will post the resulting menu ASAP, so that you can plan your wine pairings. The first seating will be at 5:00pm and the later seating will be at 8:30pm.

Menu In Progress

duck liver crostini with pickled strawberries and celery

pasta course TBD…

spring salmon with fava bean fritter and lettuce puree

olive oil cake with rhubarb and yoghurt

Sunday, May 27th

Collaborator: James Town of Mikuni Wild Harvest

Many in the local food community know James Town as the passionate sales rep for Mikuni Wild Harvest, but many do no know that before that he was a chef in Vancouver for 15 years. Butter on the Endive has cherished our relationship with him since we first started up and are excited to plan a unique Italian inspired meal using many of Mikuni’s fabulous porducts.

Menu to come ASAP……

Details

Vancouver
Telephone: 778-989-9349
Email: info@butterontheendive.ca
Web: www.butterontheendive.ca

Gallery

About Butter on the Endive

Butter on the Endive is a full-service catering company dedicated to providing inspired food experiences. Working closely with our clients, we create custom-tailored menus using the best products our region has to offer. We work hard to develop strong relationships with local food purveyors and farmers, who help us achieve our vision of West Coast cuisine.

Chef Owen Lightly’s menus are market-driven love affairs with the best products of the season. Embracing the Italian approach to food, his aim is to highlight the inherent beauty of each ingredient, while supporting with complementary flavours and innovative flourishes.

At the table, our service staff share the same passion for providing memorable dining experiences. Working with fine-dining service standards, our focus is on creating a relaxed atmosphere for our clients, so they can enjoy the food, wine and company.

Owen Lightly has over ten years experience in the local food scene, having worked at some of the city’s best restaurants, including West, Araxi and Aurora Bistro.

Please Contact us to help plan your next event.

by Lisa Giroday, Sandra Lopuch and Sam Philips |  Mustard greens: they’re mild when picked young as a baby green and spicy when mature. They’re just begging to be added to deli sandwiches for their one-two punch of mustard flavour and leafiness. While they may fetch a high price in the store or market, this hardy plant is very easy to grow yourself, and it’s not too late to get cracking!

If you’re tight on space, mustards are easy to grow in containers. Utilize a rooftop, balcony, fire escape, garden, friend’s garden, or whatever free space that presents itself (they’re hardy and easy to grow under various light conditions). Mustards are a cool season plant and they bolt quickly, so if you want to plant them, do so until the end of May, enjoy the fruits of your labour, and then continue in September for Fall and Winter harvests. You can clip baby leaves every few days while leaving some to fully mature.

Where to find ‘em? If you want to grow them, Victory Gardens sells organic Giant Red Mustard seeds and starts. If you want to eat them now, check out the vendors at Vancouver’s many Farmers Markets. They often have mustard mixes in bags for about $5. If all else fails, try Whole Foods!

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Victory Gardens is a team of local urban farmers for hire. Lisa, Sandra and Sam help transform tired or underused residential and commercial green spaces into food producing gardens. Their goal is to challenge the way communities use space and to participate in the change needed to consume food more sustainably. For the rest of the growing season, they’ve hooked up with Scout to share some cool tips and tricks on how to get the best from of our own backyards.

The Kits location of Nuba is located at 3116 West Broadway at Balaclava | 604-336-1797 | www.nuba.ca

The GOODS from NUBA

Vancouver, BC | Nuba has opened a new Lebanese style taverna in Kitsilano at 3116 West Broadway, the space formerly occupied by the legendary Greek Taverna Orestes. The walls still speak of a time of glory when woody restaurants and bars flourished in Kitsilano. Unchecked by fashion, the new Nuba is a Lebanese taverna, like one might have visited back in the days before the civil war, somewhere along Lebanon’s stretch of Mediterranean coastline, in towns like Jounieh or Sour. The cavernous complexity of the restaurant’s interior unfolds over multiple levels through small, low-ceilinged nooks, and up and down numerous staircases. These enigmatic rooms open out around an expansive glass-covered courtyard inhabited with plants and benches. The overall effect produced by the scale and geography of the space has earned it the pet name “Nuba Village”. Learn more about it about the jump…

Inspired by generations of recipes from the Bouzide Family and re-imagined through the eyes of chef Alex Carriere, the menu at Nuba on Broadway orchestrates a fine balance between classic and contemporary. At one point Carriere was part of the brigade of Michelin Restaurants Apicius and L’Arpege in Paris and was one of the leading hands of internationally revered restaurateur, Daniel Boulud.

Carriere’s interpretation plays along the lines of Lebanese Tradition and Modern Nutrition by offering delicacies like the Najib’s Cauliflower, Hummus, and Falafel. He re-discovers spices like Zhug, Dukkah, and Baharat and formulates new creations like the Black Quinoa Salad, Lamb Belly with Spinach Green Lentils, Grilled Octopus, and Dry-Aged Local Striploin with Dates and Okra.

But the backbone of all items on Nuba’s food menu is a commitment to source as many local and sustainable products as possible and utilize progressive suppliers. The same is true for the beverage menu, as wines are carefully selected and cocktails are created with fresh pressed juices from the juice bar, organic ingredients, and natural sweeteners. Proving it is possible to nourish your body as you have fun.

Join us on Tuesday May 29 to help celebrate the launch of the latest Nuba at our grand opening cocktail party. Featuring Lebanese food, fresh cocktails, and live Afro Cuban Jazz music by Cynthia Rodriguez and Miguelito Valdes. The party starts at 6pm and goes till 11pm.

Launch Party on Tuesday May 29
Live music, food and cocktails!
6pm till 11pm

Nuba in Kitsilano
3116 West Broadway (at Balaclava. Across from the Hollywood Theatre.)
Vancouver, BC
V6K 2H3
Tel: 604-336-1797
www.nuba.ca
@nubatown
Open seven days a week from 11:30am till late.

Details

Nuba Gastown – 207 W Hastings St 604-688-1655
Nuba Seymour – 1206 Seymour St at Davie | 778-371-3266
Nuba 3rd Ave – 146 E 3rd Avenue | 604-568-6727
Nuba Kitsilano – 3116 West Broadway | 604-336-1797
Nuba at the Waldorf – 1489 E Hastings St | 604-253-7141

Web: www.nuba.ca | Twitter | Facebook

Gallery

Key People

Victor Bouzide – Director
Ernesto Gomez – Director
Heriberto – Director
Cesar De La Parra – Executive Chef
Darragh McFeely – Restaurant Development Manager

About Nuba

Often regarded as one of the world’s healthiest cuisines, Lebanese food combines the sophistication and subtleties of European cuisines with the exotic ingredients of the Middle and Far East. Whichever location you visit, the food will be steeped in history. While the cornerstones of our menus remain unchanged for over a century, many recipes have evolved through time and travel, into a beautiful balance of traditional and contemporary cuisine. The spirit of tradition runs deep at Nuba but not at the expense of our genuine desire to provide all our guests with a new and exciting dining experience. This is what makes Nuba authentic. At Nuba we seek the freshest produce, local and organic when available, and handpick it daily. Our meats are local, hormone free and Halal and we select sustainable fish and seafood through our Oceanwise certified suppliers.

Nuba Restaurant has grown to become one of Vancouver’s most loved and unique dining experiences. Nine years from its birth, Nuba has a number of locations that offer our authentic cuisine in harmony and rhythm with modern times. Our little nook on Seymour St is a hot spot for our famous pita wraps and plates, while the Flagship Nuba in Gastown, with an atmosphere inspired by Beirut in the 1940’s, offers the same great lunch fare and evening menus that take the Nuba experience to the next level. By day, Café Nuba on 3rd Avenue has the soul of a 1970’s Lebanese roadside café; by night, its bar menu pairs beautifully with its casual, candle lit atmosphere. Nubas latest incarnation at The Waldorf Hotel, shows that with our philosophy of great food and service coupled with our strong sense of community, sustainability and morality, Nuba can be great anywhere. We can also take the Nuba experience into your boardroom or home with our catering services, and Nuba is the perfect place to book a lunch or evening for a group of friends as we provide great sharing menus that cater to a wide range of tastes and dietary restrictions.

The sights and sounds of our rich and dynamic atmospheres lend beautifully to the many moods and occasions of our guests. Let us present you with our unique and truly welcoming approach to eating, socializing and relaxing.

Share Food. Share Life. Share Nuba.