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
Holy good goddam, jerk chicken! It sucks that Meat & Bread only makes the Caribbean staple at their new location in Victoria, but life goes on. They start with their signature bun, smear it with a tang-mellowed cilantro-lime aioli, and then load it up with jicama napa cabbage slaw, pickled red onions, roasted Rossdown chicken thigh meat that’s been jerked both on the bone and off. Great taste peppered throughout. Take a look at the new digs below (and ask them to bring it to Cambie):
$9 | Meat & Bread (Victoria) | 721 Yates Street | www.meatandbread.ca
The GOODS from Truffles Fine Foods
Vancouver, BC | We are currently looking for a dynamic, creative and passionate sous-chef to join our team and support our Executive Chef. We offer flexible work hours, mostly day shifts, competitive wages, benefits plan and room for promotion. We are a fast growing catering company with a great staff and fantastic work environment. At Truffles Fine Foods Catering & Cafes, we are passionate about achieving the highest levels of culinary excellence and customer service. For more information about our company, visit our website. Details after the jump… Read more
The GOODS from The Irish Heather
Vancouver, BC | Single-malt whisky lovers can sample rare tipples straight from Scotland when an ambassador from one of the country’s premier distilleries pays Vancouver a visit.
On Thursday, Oct. 30, join Ruaraidh MacIntyre, the Ardbeg/Glenmorangie brand ambassador, for a wonderful whisky supper at The Irish Heather and Shebeen Whisk(e)y House which is the official Ardbeg Embassy in Vancouver, BC.
The evening will commence with an Ardbeg-based cocktail in the Shebeen. Hobnob with fellow scotch lovers and meet Ruaraidh and staff in a cozy, casual setting. Then revellers will move to the Irish Heather Long Table, where MacIntyre will help you taste your way through Ardbeg 10-year, Ardbeg Auriverdes, Ardbeg Corryvreckan and Ardbeg Uigeadail.
Following the tasting, a savoury supper will be served, including lamb shank pot pie, colcannon mashed potatoes, maple-glazed carrots, with bread pudding, fresh Okanagan fruit and caramel sauce for dessert (served with a surprise whisky pairing). The dinner will also offer vegan, vegetarian, gluten–free and dairy-free options… Read more
by Andrew Morrison | Maxime Bettili and Julien Aubin’s highly anticipated Au Comptoir is getting close – really close – to opening day. They’ve got a few more hoops to jump through as well as a couple of friends and family runs, but if there are no major hiccups their French eatery at 2287 West4th in Kitsilano will open for its first service next Friday (October 24th).
As you may recall from when Scout broke the news of Au Comptoir’s coming back in July, Bettili and Aubin are old friends. They met at hospitality school in France 17 years ago and have worked at restaurants such as Les Faux Bourgeois, Bistro Pastis, and The Acorn in the five years since they moved to Vancouver. This is their first fling with ownership, and the theme – a morning to evening Paris-style cafe – is close to their hearts. Back in the summer, I wrote of the affinity thusly:
What they have planned for the space is not like most French-themed cafe/bistros one readily comes across here across the pond. They’re going to strive for the same kind of cafe-style service that predominates in Paris, which is to say it’ll be open all day, from morning until night, with no reservations. Such establishments are liberating for customers used to New World protocols. One doesn’t feel rushed or guilty for taking up a table for an hour and a half with a good book and a beer. To French servers, refreshment has no check average, and the pace of a guest’s experience is none of their business. Whether you’re in for a bottle of wine with a steak frites or a cafe au lait with a pain au chocolate at 9am or 9pm, service is service. Of course, only time will tell if Aubin and Bettili will be able to pull off this uniquely ambivalent shoulder-shrugginess. The chasms between Canadian and French tipping traditions and our understandings of what constitutes a “living wage” are tres deep.
I did a walk-through of the space yesterday and I gotta say, I’m really excited for this one. That could be because I miss Paris a lot, but for the most part it’s on account of the look, which is pretty damn convincing, and the menu from chef Daniel McGee (ex-Pidgin), which reads like it belongs in my belly. Think omelette aux fines herbes for breakfast, hardy croque monsieur with frites for lunch, and beef bavette with pommes dauphines for supper.
Like I said, they’re on track for this Friday. Fingers crossed, it will be so. Have a look…
The GOODS from Thomas Haas
Vancouver, BC | With the holiday season just around the corner, Thomas Haas Chocolates & Pâtisserie is set to mark the occasion by unveiling new holiday-themed signature confections, festive gift boxes and sweet stocking stuffers.
This year, Thomas Haas has added several new items to his seasonal lineup including Tannenbaum, a delectable handcrafted chocolate tree filled with caramelized chocolate-coated nuts and decorated with truffles; Holiday Marshmallows, available in Tahitian Vanilla, Cinnamon, Peppermint and Red Berry varieties; and Holiday Bark, a tree-shaped 79% dark chocolate bark decorated with seasonal dried fruits and caramelized nuts.
Thomas Haas is also once again offering his ever-popular Christmas Stollen — a deliciously moist German Christmas cake made from wholesome almonds, rum-soaked golden raisins and freshly zested oranges — and is taking preorders for his Bûche de Noël (Yule Log), available for pickup on December 23 and 24 only. The full range of seasonal Christmas specialties at Thomas Haas can be found after the jump… Read more
The GOODS from Odd Society Spirits
Vancouver, BC | Odd Society Spirits is set to launch a limited release of Wallflower Oaken Gin on Friday, October 17th. Aged in American white oak rye casks for 5 months, this specialty spirit is sure to wet any gin aficionado’s appetite. With just over 300 bottles available, Odd Society Spirits’ Oaken Gin is guaranteed to sell out quickly.
The oak softens the floral notes of its Wallflower comrade while awakening bright citrus flavours with hints of caramel and offering a subtle woody undertone. An extremely versatile gin, it is recommended to be enjoyed straight, on the rocks, with tonic or incorporated into a classic cocktail like the Negroni. Oaken Gin is available in 375ml bottles and priced at $28 at the distillery (prices will vary at private liquor stores throughout Vancouver).
In honour of the Wallflower Oaken Gin’s debut, Odd Society Spirits will be celebrating at the distillery’s cocktail lounge from 1pm – 9pm on Friday, October 17 with featured Oaken Gin cocktails, plus the Tacofino Food Truck will be joining the festivities at 5:30pm. Read more