The GOODS from Chambar
Vancouver, BC | The award-winning Chambar restaurant is looking to add line cooks to the team for both AM and PM shifts now that business is underway at the new Beatty Street location (next door to the original). All interested parties with experience should their resumes in confidence to tia [at] chambar.com. Learn more about the new location here. Read more
The GOODS from Market by Jean-Georges
Vancouver, BC | Time-pressed diners shouldn’t ever have to sacrifice on quality and taste. To ensure that even the busiest of people can sit down and enjoy a good meal, MARKET by Jean-Georges has launched an Express Lunch that promises to have guests in and out in as little as a half hour.
Crafted weekly by Chef de Cuisine Montgomery Lau, the Express Lunch highlights cuisine inspired by the classics of Jean-Georges’ “greatest hits” 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. Guests can choose between two or three courses off the Express Lunch Fresh Sheet that includes a choice of appetizer, main and dessert. The two-course menu is priced at $27, while the three-course menu is priced at $32.
“While MARKET has always been a favourite for special meals and special occasions, we want people to know that MARKET is easy and accessible for anyone at anytime,” says Moustafa ElGayar, Food & Beverage Manager for MARKET by Jean-Georges. “The Express Lunch is a quick and easy way to enjoy a fantastic lunch.”
The first Express Lunch Fresh Sheet kicks off with menu items such as the Jean-Georges’ favourite Steelhead Sashimi on Crispy Rice and Chipotle Emulsion, Chili Oil Poached Sole served with Roasted Brussels Sprouts, Creamy Parsnips and Lime, and for dessert, MARKET Cheesecake served with Riesling Gelée, Poached Figs and a Concord Grape Sorbet. Read more
The GOODS from THE SETTLEMENT
Vancouver, BC | Belgard Kitchen in The Settlement Building is looking for a rock star to join our growing team in the position of General Manager. The ideal candidate will have over 5 years in the restaurant and hospitality industry and strongly express the following qualities and skills:
-Personable and ability to drive positivity at all times
-Driven to provide amazing guest experiences
-Entrepreneurial minded and team player
-Excellent communication with customers, fellow employees, peers, and supervisors
-Ability to delegate and coach performance
-Decision making and strategic profit planning
-Passionate about the expanding food, wine and craft beer industry in BC
Please send resumes to info [at] belgardkitchen.com. Read more
The GOODS from West Restaurant
Vancouver, BC | From Friday, October 10th to Monday, October 13th, delight your friends and family with traditional holiday flavours with a contemporary twist as Executive Chef Quang Dang presents an exclusive seven-course Thanksgiving Tasting Menu. With suggested festive wine pairings carefully selected by Wine Director Owen Knowlton, it will truly be an occasion to remember as we celebrate the change of seasons. Details and menu after the jump… Read more
by Ryan Slater & Zach Berman | Autumn is upon us and folks are heading out to the farms and patches in search of the elusive great pumpkin. Not only does the season give us school, football, Halloween, hockey, and big moons lavishes us with pumpkin pie this and pumpkin spice that, be it synthetic or organic, home-made or home-brewed, store-bought or something weird that your co-worker is passing around in a Tupperware container. In honour of this majestic time of year, here’s our how-to guide to making the perfect Pumpkin Pie Smoothie.
Pumpkin Pie Smoothie Recipe
1/3 can organic pumpkin pie filling (1/2 cup) – if you don’t have time to make your own pumpkin pie filling; We like the Organic Farmer’s Market Brand. You can get this at most grocery stores, but we usually get it from Whole Foods.
3/4 frozen banana – we like frozen bananas so the smoothie comes out cold (no ice added).
1 medjool date – these healthy sweeteners can be found at most grocery stores – for a good deal check out Sunrise Market or Famous Foods.
A pinch of raw vanilla – We like the Giddy Yo Yo brand which you can get at Famous Foods or the Organic Traditions that you can get at Whole Foods or Choices. If you’re in a pinch, pure vanilla extract will do the job.
A shake of cinnamon.
A thumb of ginger.
300-500 ml of coconut milk – If you don’t have coconut milk, almond milk is a good substitute. Aroy-D makes a creamy and full-flavoured coconut milk and Earth Choice is our go-to Organic Coconut Milk, but pretty much any coconut milk from your local grocery store will do the trick.
Step 1 – Add the ingredients to your blender.
Step 2 – Press blend – whhiiiiiirrrrrrrr.
Step 3 – Pour into a tall glass and enjoy.
Step 4 – Make an extra impression by adding a little Spiced Rum or Baileys.
If your smoothie is too thick, add a little bit of coconut water or almond milk to the mix.
Ryan Slater and Zach Berman are the co-owners of The Juice Truck. What began as a couple of dudes with a strong sense of wanderlust and a dream of making juice has blossomed into a company that is slowly but surely becoming a hub of health and wellness in Vancouver. Maybe they’ll travel the world again soon and see what else they can dream up. Until then, they’ll be cracking wise and making stuff here.
The GOODS from La Mezcaleria
Vancouver, BC | We are looking for a busser. Aside from the characteristic duties of the position, our support staffers also help with customer service, food running, customer billing, general customer interaction, and other duties that keep the restaurant operating efficiently and our customers satisfied. We are busy and popular Mexican Bar & Grill in the heart of Commercial Drive and have a great team in place. We offer industry standard salaries plus tip-outs and industry-leading discounts on restaurant products on or off-duty, as well as on-shift food and drink benefits aside from mentioned discounts. Please send your resume via e-mail to alex [at] lataqueria.ca with “support staff” in title. Read more
by Michelle Sproule | Mushroom Season is upon us. The warm wet days of Autumn bring with them the perfect conditions for fungal growth and the little buggers are popping up everywhere right now. I tagged along with the crew from Main Street’s Acorn restaurant (chef Rob Clarke, sous chef Brian Luptak, kitchen staffers Heather Dosman, Matt Gostelow, Peter Warszycki, Dylan Williams, and owner Shira Blustein, plus Jared Blustein and Christina Paradun from the FOH) as they followed professional mushroom forager Alexander McNaughton on a recent hunt/hike through the North Shore mountains.
Being familiar with the area and knowing likely hiding places, Alexander marched us through some serious terrain to uncover yellow chanterelles, puff balls, angel wings, and cauliflower shrooms. It was an arduous and rewarding adventure, but it should be remembered that going off-trail and eating mushrooms without proper identification are both very dangerous activities. Don’t fuck around. Be a pro or go with a pro.
Back at the restaurant, the kitchen crew crafted a rich and beautifully balanced foraged mushroom tart with sorel emulsion, goat’s cheese, watercress, cured egg yolk, and reindeer lichen — amazing. If you’re stoked on mushrooms but not interested in the bushwhacking, Acorn has a bunch of tasty shroom dishes on their menu this week. Starting Saturday there will be Hen of the Woods mushroom pasta with sunchoke purée, pickled shallots, and pepper hazelnuts as well as a vegan portobello and walnut pate with preserved lemon gel, pickled walnuts and caraway taro crisps. Take a look…
The GOODS from Thomas Haas
Vancouver, BC | As long days fade and the weather begins to cool, stay warm with a burst of fall-themed flavours like pumpkin, cinnamon and ginger available now through November 15 at Thomas Haas Chocolates & Pâtisserie. From pastry creations such as Pumpkin Pie with cinnamon Chantilly cream and caramelized apples, to hot drinks like Pumpkin Hot Chocolate with house-made roasted pumpkin milk and a spiced marshmallow, to delectable Pumpkin Macarons, Truffles and Lollipops, Thomas Haas expertly captures the essence of autumn with an array of sweet, savoury and spiced offerings guaranteed to tempt the palate and warm the heart. Details and the full range of fall offerings from Thomas Haas after the jump… Read more
by Lisa Giroday, Sandra Lopuch and Sam Philips | It’s fall, and while it’s been uncharacteristically nice outside and some of us are finally contemplating taking our tomatoes out, it is nevertheless high time to plant your culinary staple, garlic.
Garlic is a wonder crop indeed. Its immunity boosting and general health benefits are endless. A member of the allium family, garlic is a southern European perennial – meaning it grows back every year – and yet we harvest the plant for its bulb, so we need to re-plant annually. Not only does garlic have its place in most of the dishes we make, we know that it helps during cold season, as garlic is packed with antioxidants to boost our immune systems. It also has anti-bacterial, anti-fungal, anti-viral and anti-inflammatory properties.
What’s more, garlic is great for cardiovascular health – it lowers blood pressure, regulates cholesterol, and thins the blood. Garlic is even said to combat athlete’s foot. Is there anything it can’t do?
Garlic is perfect for growing in our cool climate, and the stuff you grow on your own always tastes so damn good. Our favourite variety to grow is Red Russian. Here are a few planting pointers:
Remember to plant garlic in a spot that gets full sun in the summer. Add compost before you plant! Work in a 2″ layer of compost and add a dusting of a granular all-purpose organic fertilizer with an equal three-part nutrient ratio. Plant cloves with the skin on, 4″-6” apart, in staggered rows.
After planting and at the end of October when the leaves have fallen from the trees and are all crispy and brown, add a 3-4″ layer of leaves on top of the soil like a blanket to regulate soil temperatures, prevent nutrients from leaching, and fight against soil erosion.
The GOODS from Pourhouse
Vancouver, BC | Pourhouse will be plating a very special Thanksgiving feature this coming Sunday night (October 12). Guests can enjoy delicious roast turkey served with mashed potatoes, sautéed brussels sprouts and butternut squash accompanied by homemade cranberry sauce and gravy for $26 (while quantities last). Rhett Williams recommends pairing the meal with one of the featured fall cocktails. Try the Haddonfield – a festive mix of overproof bourbon, aged mezcal, dry curacao, local stone-ground cider and house-made apple bitters. Sunday night will also feature Live Jazz from the John Howard Trio from 7-10pm. Reservations are recommended. Read more
(via) Money quote: “Carrot is designed with you in mind. It’s a seamless experience, meticulously crafted, from beginning to end. It’s not just a vegetable. It’s what a vegetable should be.”
GOODS from Laughing Stock Vineyards
Naramata, BC | In the investment industry, you aren’t really taken seriously as a money manager until you can post 10 year performance numbers. Portfolio, our flagship Bordeaux inspired blend, has now achieve that status. For the past decade, Portfolio has routinely won top accolades from wine competitions and wine critics alike.
The 10th vintage will be a chart-topper from the stellar 2012 growing year. Portfolio 2012 has already been awarded a gold medal at the 2014 InterVin International Wine Awards.
This vintage was one of the best growing seasons we’ve had in the Okanagan. The blend of 45% Merlot, 25% Cabernet Sauvignon, 22% Cabernet Franc, 7% Malbec and 1% Petit Verdot shows a suppleness, opulence and intensity of fruit that will be hallmarks of this great vintage. A stunning wine to cap a decade of winemaking.
It’s been quite a journey…full of lots of learning and just plain hard work this last decade. But most of all, thanks for enjoying our wines. Get all the details and the Top 10 things to know about Laughing Stock Vineyards after the jump… Read more
The GOODS for Siena
Vancouver, BC | Days are chilly, nights are darker now, but Siena Restaurant is looking on the bright side by celebrating the tasty fungi that appear when the summer ends. From October 14th to 26th, the South Granville favourite will showcase the flavour and versatility of mushrooms with a special three-course menu created by chef Jessica Howery. Take a look after the jump… Read more
by Ken Tsui | Tucked between the Radisson Hotel and T&T Supermarket in Richmond, the food court at the Presidential Plaza feels like a complete afterthought of a space and yet food stalls like O’ Tray Noodle keep it bustling all day.
O’ Tray’s claims to fame are a pair of archetypal breakfast street foods from Tianjin: a wrap (jianbing guo zi) and a tofu pudding soup (daofunao). They are two uniquely regional breakfast specialties. The satisfying and addictive wrap sees cracked egg, crispy fried wafer, bean paste, cilantro, chili sauce and scallion folded in a warm crepe. The soup sees tofu pudding in a savoury broth with bamboo, wood-ear fungus and a hint of chili heat. It’s a savoury departure from the southern Chinese dessert-style of tofu pudding – the same kind that one can get nearby at Excellent Tofu.
The two eateries are only a stone’s throw from each other, but they represent culinary traditions that are hundreds of miles apart from one another in China. Tianjin is a bustling northern metropolis, and the people there take their breakfast very seriously, devouring it all in a lively, ad hoc scene amidst folding tables and short plastic stools. You’d be hard-pressed to find that kind of energy here, but O’ Tray has the food down pat.
2285-8181 Cambie Rd | Richmond, BC | 604-267-0571 | No Website | Cash Only