The GOODS from Cadeaux Bakery
Vancouver, BC | Cadeaux Bakery is a boutique pastry shop specializing in viennoisserie, custom cakes and desserts. We are looking for a pastry cook to join our awesome team. The ideal candidate must be passionate, dedicated and fun. He or she must be flexible and willing to work early mornings. A minimum of 1 year of experience is essential. If you are interested, please email your resume to cadeauxbakery [at] gmail.com or drop your resume off in person to 172 Powell Street. Learn more about us after the jump… Read more
The GOODS from Campagnolo
Vancouver, BC | Now a highly anticipated annual event, Campagnolo’s Cerelia celebrates the season end of the Main St. Station Farmers Market. Each year as the leaves start to change colour, the air begins to cool and the produce at the local farmers markets shift from summer to autumn varieties, Chef Nathan Lowey plans his menu for this epic feast. This Italian celebration of harvest will be held on Wednesday, October 1 at 7:00PM. Guests are invited to gather around communal tables and welcome fall by breaking bread with old and new friends.
Late season produce will be celebrated and sourced day of from the Main St. Station Farmers Market and a variety of artisanal purveyors in which Chef de Cuisine Nathan Lowey has built a long standing relationship. Local farms may include Sapo Bravo Organics, Stoney Paradise Farm, Glorious Organics, UBC Farms, Sole Food Street Farms, Crisp Organics, Cropthorne Farm and Icecap Organics. Tickets are $79 plus Eventbrite Service Charge (tax, gratuity and wine are included).
Dinner will be served family-style and paired with wines from local producers La Frenz and Stable Door Cellars including: Stable Door Cellars Riesling, La Frenz Viognier and La Frenz Pinot Noir. Get the full menu and all the important details after the jump… Read more
The GOODS from Les Amis Du Fromage
Vancouver, BC | The Salty Cookie Company and Livia Sweets join forces for a Pop Up Shop at les amis du FROMAGE in Strathcona on Saturday October 4th.
The Salty Cookie Company is the dream child of pastry chef Meredith Kaufman. Having been a pastry chef since 1999 and a mom since 2004, cookies have always been a part of her life. What started off as a hobby of dropping off cookies to friends and loved ones, turned into a full time venture.
Livia Sweets is a small pastry company steeped in nostalgia. They make high quality baked goods in small batches, by hand, daily. Baked goods include Salted Caramel Hazelnut Brownies, Classic Almond Biscotti, and Rosewater Glazed Pistachio Cakes. They take great care to use the best ingredients they can, with a focus on using local whenever possible (that means local eggs, butter, and hazelnuts).
This pop-up will showcase the talents of these two fresh start-up pastry companies. It will run from noon to 5pm at the East Vancouver location of les amis du FROMAGE at 843 East Hastings Street in Strathcona. Take this opportunity to do some sweet shopping and show some support for these new start-up businesses! Read more
The GOODS from La Pentola
Vancouver, BC | On the evening of Sunday, September 28th, La Pentola della Quercia will celebrate the beginning of Italian hunting season, or La Stagione di Caccia, with a September Famiglia Supper Series dedicated to foraged mushrooms and fowl. Honour La Stagione di Caccia with a 10+ course meal inspired by the changing season. Chef Lucais Syme invites you to dine family style at communal tables with your friends and neighbors, tasting locally foraged produce and game birds, including quail, duck, partridge and squab, as well as local porcini, chanterelle, and cauliflower mushrooms. Tickets are $55 per person for 10+ courses. We encourage you to reserve early as seating is limited. Call (604) 642-0557 or email info [at] lapentola.ca to reserve. Read more
The GOODS from Cinara
Vancouver, BC | We are looking for experienced staff to supplement our team as we open for lunches starting September 30th. We are seeking a Garde Manger to work Tuesdays to Saturdays, two lunch servers to work Monday to Friday, and a Bartender for Friday and Saturday nights. We are looking for hard working, experienced, positive people to join our team that are creative and flexible to help with our daily menu changes. We are a fun and outgoing team and are looking to find the right fit. If you feel that this could be you, please send your resume and cover letter to alison [at] cinara.ca. We will contact all successful candidates shortly.
Chefs Lucais Syme and Gill Book deliver modern European cuisine at Cinara. We aim to uphold the traditional cooking techniques of Europe in making as much as possible in house from naturally leavened breads and pastas to preserves and cheeses while implementing modern twists and techniques along the way. We use the finest and freshest quality locally sourced ingredients where possible and in many ways let the clean flavours build on each other and speak for themselves. It is our goal to serve some of the finest food Vancouver has to offer while still being approachable and in a comfortable setting for our guests. Learn more after the jump… Read more
by Shaun Layton | Most things that are made primarily for duty-free shoppers are marketed for the quick sale. It’s not really the realm of the collector, especially in terms of booze. Purchasers of duty-free liquor tend to be people who want to hit their quota of how much Bailey’s or Smirnoff they can legally bring back into the country (in Canada, it’s a comical 1.14L per person, but only if you’ve been away for more than 48 hours). It’s not where rarities hide, but for a couple of fleeting decades, it was home to Beefeater Crown Jewel, which was first distilled in 1993.
Beefeater gin gets its name from the well-groomed men in the uniquely frilly red and gold get-ups who guard the Tower of London. They’re not just there for tourists and Instagrammers; they guard the Royal Family’s famous Crown Jewels (used in coronation ceremonies, et cetera). On the bottle are the names of the six ravens that – as legend has it – must stay within the walls of the Tower, lest it and the monarchy fall (their wings are clipped, natch). The Crown Jewel gin has the same botanicals as the classic Beefeater London Dry, only it can boast the addition of grapefruit peel. What also sets it apart is the fact that it’s steeped in the secret batch of botanicals for a day and a night before being triple distilled, hitting the bottle at a higher 50% ABV.
It might be the ideal size for Canadians (1L) and it comes in an eye-catching, sexy bottle that readily meets the needs of the forgetful duty-free customer (“Oh shit, we forgot to get ol’ Uncle George a gift!”), but the best thing about it is the liquor itself. It’s very rare to find something seemingly made for duty-free that’s also highly acclaimed in the spirit world. Crown Jewel is one of the best gins ever made.
To find it in Vancouver, your best bet is to go see “H”, the head barman at Notturno in Gastown and former Vancouver Magazine Bartender of the Year. He used to run the matchbox-sized Casita bar in London’s Shoreditch, and he remembers clearly the impact that Crown Jewel had when it arrived. “When it first came out in the UK, bartenders loved it. It’s full-bodied, and its great juniper and grapefruit peel flavours stay with your palate throughout.”
Have it in a dry Martini with a squeeze of grapefruit peel. Of course, you might want to ask how much it’ll cost before you commit. Since this spirit will likely never see the still or shelf again, despite having been honoured with numerous awards and many professional requests to bring it back, it won’t come cheap. Still, short of making me an obscene offer for the unopened bottle I have on my shelf, “H” is your man.
The GOODS from Fort Berens Winery
Lillooet, BC | Fort Berens Estate Winery held an official grand opening ceremony to celebrate the opening of their new winery building. To mark this key milestone, Hugh Agro, Heleen Pannekoek and Rolf de Bruin, on behalf of the entire ownership team, raised a new flag at their new winery. Dignitaries, media, staff and key supporters were in attendance for the special ceremony.
Rolf de Bruin explained as part of the grand opening ceremony, “More than 150 years ago, with the discovery of gold in British Columbia, the Hudson’s Bay Company set up a trading post on this very site called Fort Berens. The early pioneers that came to Lillooet during that time came in search of gold. They came from afar and often had no idea of what lay ahead. However, they were determined and willing to work hard to uncover the riches of this uncharted territory. They saw the potential of this land and seized it. While the trading post didn’t last long, the pioneering spirit has been forever instilled on this property. At Fort Berens Estate Winery, we’re also pioneers, much like those who settled the area so many years ago. Only this time, instead of gold mining, we’re discovering a new viticulture region in British Columbia and developing a new culture of grape growing and winemaking. Today we mark the official grand opening of our new winery building. Instead of a traditional ribbon cutting, as a tribute to those that built the Hudson’s Bay fort on this site 150 years ago, we are raising a flag to commemorate our new fort.”
Fort Berens’ new winery building is a 9,500 square foot facility including tasting room, crush pad, wine cellar, warehouse and surrounding guest patio and picnic areas. Toronto-based David Agro and Vancouver-based Richard Newell were collaborating architects on the project and Okanagan-based Greyback Construction built the new winery. The tasting room provides a spectacular view of the coastal mountain range and vineyard, so that people can get a sense of the area while enjoying the wines. It was also designed so that guests can view it as a working winery where they can see the process of creating the wine from grape to bottle. The new winery was completed over a period of about twelve months at a cost of approximately $3.5 million. This takes the committed investment into Fort Berens to $8 million to-date and is reflective of the owners’ confidence in Lillooet as an emerging high-potential winemaking region in BC.
Hugh Agro talked about the potential for Fort Berens, Lillooet and this emerging wine region. “From the beginning, all of us involved in Fort Berens have believed in the potential of this business, this terroir and the Lillooet area. We have taken calculated risks and we have constructed a solid foundation from which to build a celebrated brand worthy of the accolades we receive. We feel like we’re on the right path and we are excited to mark this next step in our journey.” Read more
The GOODS from Minami
Vancouver, BC | Enjoy the warmth of Japanese shabu-shabu on Wednesday, October 15, 2014 at 6pm as Yaletown’s Minami Restaurant joins forces with Yoshi no Gawa sake brewery to present an evening of provocative tastings. Hosted by Aburi Restaurants Canada’s own Miki Ellis and Yoshi no Gawa’s 19th Kawakami, diners will get a chance to enjoy some rare sakes paired with the fall steamy classic in Minami’s Blue Ocean private dining room.
Shabu-shabu is the Japanese interpretation of fondue or hot pot, and is best enjoyed when shared. Guests cook their ingredients in a small pot of broth, with a variety of seasonings and sauce to flavour. The five “courses” will include vegetables, mushrooms, seafood, beef, and as per Japanese tradition, finish the meal with noodles. The dinner will also include a palate starter and dessert to finish.
“What a better way to welcome fall and stave off the cold than to enjoy a warm and delicious sake paired shabu-shabu dinner at Minami,” says Ellis, Aburi Restaurants Canada’s sake specialist. “It is always such a treat to have Yoshi no Gawa’s president Koji Kawakami visit Vancouver. Not only do they provide us with our exclusive house sake, the Aburi Ginjo, but their sakes are some of the best in the world. We hope to see new and old faces return for our first sake pairing dinner of the season.” Get RSVP and ticket details after the jump… Read more
We’ve invited Vancouver’s excellent Terra Breads to join the Bakeries & Cafes section of our GOODS program as a recommended place to break bread. 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 BC a more delicious place to be.
The GOODS from The Fish Counter
Vancouver, BC | Join the Slow Food / Slow Fish movement and eight mystery chefs on Saturday, September 27th at the Pacific Institute of Culinary Arts, just off Granville Island, for a Slow Fish Mystery Dinner. Start your evening with canapés and libations, and then move though the school’s eight professional teaching kitchens to meet mystery chefs, visiting from BC and beyond, who will each offer a tasting-sized portion of sustainable and lesser-known local seafood delicacies for you to try.
Chefs’ Table Society member, Slow Fish member, and Fish Counter co-owner/chef Robert Clark has been evangelizing sustainability in seafood since 1998 and is spearheading this event along with Pacific Institute of Culinary Arts executive chef, and Chefs’ Table Society member Julian Bond. At its heart the event is intended to raise awareness for Slow Fish and its role in protecting our oceans. The Chefs’ Table Society has a mandate to support BC producers and sustainable food production, and is happy to present this event.
Tickets are available here for $79 +fees, and include the reception, samples and beverages, and the chance to interact with eight acclaimed chefs, who will only be revealed to you once you are there. There are only 100 tickets for sale, so seafood lovers are advised to act now and not miss what is sure to be an exciting and delicious affair. Read more
The GOODS from Campagnolo Roma
Vancouver, BC | After spending 3 months living in Italy, Chef Joachim Hayward, fondly referred to as Chef Jojo by his kitchen brigade, has grown a great admiration for family-style cooking that honours the ingredient as a whole. On Wednesday, September 24th, please join Chef Jojo in celebrating the whole ingredient at Campagnolo ROMA’s Tutto. Tickets are $79 inclusive of tax, gratuity and beer crafted by the experts at Bomber Brewing. Menu and details after the jump… Read more
Together with a sparse handful of precious pizzerias around town, Via Tevere in East Van follows a long list of strict Neapolitan pizza-preparation rules that has landed the eatery the much-prized “Vera Pizza Napoletana” certification. This, for starters, means they employ a wood-burning oven – and a lovely, light blue-tiled one at that – baking at around 800 degrees. They also use all the proper ingredients, everything from “00″ flour and San Marzano tomatoes to fresh basil, bufala mozzarella, and Fior di Latte cheese. The results are uniformly delicious; raised-edged pies with only the slightest of fire-blasted char. They easily “libretto” (fold, like a book), and famously suck at traveling (no VPN joint that we know of would ever dare to deliver). Pictured above is a beautifully char-pimpled sausage and rapini pizza; the polpetta della Nonna (meatballs in tomato sauce); a tiramisu slab, and a pizzaiolo working his magic.
1190 Victoria Drive | Vancouver, BC | 604.336.1803 | www.viateverepizzeria.com
The GOODS from La Mezcaleria
Vancouver, BC | La Mezcaleria is a fast-paced, upbeat restaurant on Commercial Drive with a fantastic group of staff and a heart of gold. We are a passionate family looking for the right fit to fill the demanding position of Assistant Manager. Your duties will include day-to-day service, team management, administration, and general maintenance of the restaurant. We are seeking a professional who has excellent communication skills and can think on their feet. We need someone who is innovative and level headed, a strong leader with a drive to succeed and learn. A love of Mexican culture and what we offer here at La Mezcaleria is a must. 5+ yrs in the industry and prior management experience essential. If this sounds like you and you feel ready for a fantastic opportunity to be a part of a wonderful family, please send us your resume and cover letter with the heading “Assistant Manager Position” addressed to our FOH Manager Tasha at tasha [at] lataqueria.ca. Learn more about us after the jump… Read more
The GOODS from The Acorn
Vancouver, BC | The award-winning Acorn Restaurant is hiring for two full-time positions — Sous Chef and Chef de Partie. For the Sous Chef position we are looking for an individual with the drive to advance into a Chef de Cuisine role. Formal culinary training and fine dining experience are essential. If you are passionate about food, hungry to learn more about vegetable-based cuisine, and a naturally collaborative leader, please forward your resume to shira [at] theacornrestaurant.ca.
For the Chef de Partie position we are looking for a candidate who is dedicated to their craft and keen to learn more about cooking with vegetables. Formal culinary training and fine dining experience is an asset, but not essential. Depending on the position, working hours will range from 2pm-2am with the successful candidate working 5 days a week. Training for both positions can begin right away.
Being a small independent restaurant, we pride ourselves on having a collaborative, team-driven environment and you will need to share this philosophy. The Acorn provides excellent opportunity for growth and development. Please email your Resume, and a few words about how you can contribute to our amazing team. Read more