Scout Magazine http://scoutmagazine.ca Vancouver Food And Culture By Andrew Morrison Thu, 18 Dec 2014 21:13:39 +0000 en-US hourly 1 GOODS | Special Northern Italian Menus At Yaletown’s “La Pentola” On New Year’s Evehttp://scoutmagazine.ca/2014/12/18/goods-special-northern-italian-menus-at-yaletowns-la-pentola-on-new-years-eve/ http://scoutmagazine.ca/2014/12/18/goods-special-northern-italian-menus-at-yaletowns-la-pentola-on-new-years-eve/#comments Thu, 18 Dec 2014 17:00:18 +0000 http://scoutmagazine.ca/?p=108525 The GOODS from La Pentola Vancouver, BC | The holidays are in full swing at Yaletown’s La Pentola. Seasonal menus, spirited cocktails and a warm inviting atmosphere make for a fun and festive holiday dining experience: ramping up to an

The post GOODS | Special Northern Italian Menus At Yaletown’s “La Pentola” On New Year’s Eve appeared first on Scout Magazine.

]]>
unnamed-(2)

The GOODS from La Pentola

Vancouver, BC | The holidays are in full swing at Yaletown’s La Pentola. Seasonal menus, spirited cocktails and a warm inviting atmosphere make for a fun and festive holiday dining experience: ramping up to an unforgettable New Year’s Eve celebration. La Pentola is open for lunch and dinner on Christmas Eve, Christmas Day and Boxing Day (8am to late).

“The holidays are a time for sharing and caring with family and friends, so what better way to celebrate than over an alla famiglia style meal,” says Chef Lucais Syme. “This year, we will be featuring fresh off the boat Dungeness crab, roast ribeye, and local heritage turkey with all of the fixings.”

This holiday season, the bar team at La Pentola is offering a variety of carefully crafted and eclectic cocktails. Head Bartender Martin Corriveau has been busy concocting house made syrups, ginger beer and tonic water, as well as liqueurs – apricot, cacao, limoncello, kummel and pimento to name a few – for some truly unique seasonal sippers.

Try the Applejack Sour with fresh cider and American applejack, a barrel-aged brandy made from apples. For a lighter drink featuring herbal flavours, sip on a Coppa d’Oro, named after the legendary motor race in the Dolomites and made of tequila, house-made limoncello and fresh basil. Celebrate the season Italian style with the Porta Nuova; La Pentola’s take on the classic Manhattan, made using American rye whiskey and Italian ingredients such as marsala wine and bittersweet herbal liqueurs Fernet Branca and Amaro Montenegro. Cocktail aficionados will enjoy the Marciano, a heavyweight that will reward the adventurous with a unique blend of grappa, Cocchi vermouth and house apricot liqueur.

Ring in the New Year with a decadent dinner at La Pentola on December 31st. The early seating from 5pm to 7pm will feature five courses of Northern Italian cuisine ($60), or opt for a seven-course meal at the late sitting from 8pm to late ($95). Highlights include a glass of Champagne upon arrival, Kusshi oysters and caviar, lobster salad, hand-made pasta, and foie gras. For the main course, choose between AAA beef tenderloin or sable fish and finish with a celebratory dolce. Call 604-642-0557 or visit www.lapentola.ca for more information.

Take the elevator home to one of OPUS Hotel’s stylish guest suites, with New Year’s Eve sleep over rates from $299. To book you stay, call 604-642-6787 or visit www.vancouver.opushotel.com.

Details

350 Davie Street | Vancouver, BC , V6B2G2
Telephone:  (604) 642-0557  |  Email:  info@lapentola.ca
Reserve: reservations@lapentola.ca
Website: www.lapentola.ca | Twitter | Facebook

Hours

Open 7 days a week (closed daily 3-5pm)
Breakfast: 7am – 3pm | Lunch: 11:30am – 3pm
Dinner: Sun-Thu: 5pm | Late, Fri & Sat: 5pm – Later

VIRTUAL TOUR

Gallery

People

10935560574_dc10e600f3_o

Chef / Owner – Lucais Syme
General Manager – Ricardo Ferreira

About La Pentola

8540151708_509a388244_h

Chef Lucais Syme delivers rustic Northern Italian inspired cuisine at La Pentola della Quercia inside OPUS Hotel. Simple, handmade pasta and traditional nose-to-tail meat and fish dishes served family style are the focus of this award-winning Vancouver restaurant.

“La Pentola is inviting and warm. Ditto the service. The food is rustically elegant, a distillation of real Italy and the food is similar to their northern Italy-based La Quercia and La Ghianda offerings – they zero in on great ingredients and capture the Italian soul. Their pilgrimages and work experience in ‘Slow Food’ Italy is evident”. Mia Stainsby, The Vancouver Sun

The post GOODS | Special Northern Italian Menus At Yaletown’s “La Pentola” On New Year’s Eve appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/18/goods-special-northern-italian-menus-at-yaletowns-la-pentola-on-new-years-eve/feed/ 0
GOODS | Fraserhood’s Los Cuervos Opens “Cantina” Next Door, Offers New Happy Hourhttp://scoutmagazine.ca/2014/12/18/goods-fraserhoods-los-cuervos-opens-next-door-cantina-offers-new-happy-hour/ http://scoutmagazine.ca/2014/12/18/goods-fraserhoods-los-cuervos-opens-next-door-cantina-offers-new-happy-hour/#comments Thu, 18 Dec 2014 16:30:03 +0000 http://scoutmagazine.ca/?p=108507 The GOODS from Los Cuervos Vancouver, BC | Los Cuervos Taqueria is pleased to announce the long awaited opening of Los Cuervos Cantina. This former yoga studio has now been converted into a fully functioning bar. This expansion brings the

The post GOODS | Fraserhood’s Los Cuervos Opens “Cantina” Next Door, Offers New Happy Hour appeared first on Scout Magazine.

]]>
IMG_4792

The GOODS from Los Cuervos

Vancouver, BC | Los Cuervos Taqueria is pleased to announce the long awaited opening of Los Cuervos Cantina. This former yoga studio has now been converted into a fully functioning bar. This expansion brings the total number of seats to 50, meaning it’s now easier than ever to enjoy great tacos with your favourite drinks.

Designed and built by partner Stefan Gagnon (Les Faux Bourgeois, Jules) warm rich tones abound with 100% recycled and reclaimed cedar. Mexican street art is used to off set the two mirror mosaics and eclectic alebrije pieces that adorn the walls.

Under the direction of Mark Gunther the bar is pleased to offer an agave-centric cocktail list. Classic and flavoured margaritas are there of course as well as some new takes on old fave’s such as our Tequila Sour and Juan Collins. We have also added some more beer taps where you will find a rotating selection of local craft beers.

Drop by between 5-6pm for our early happy hour where we are pleased to offer two tacos and a draft beer for an incredible $10, or make it a marg for only $11. And the deals don’t stop there. Late night happy hour starting at 10pm gets your cheap pitchers of beer and shots of tequila!

DETAILS

LosCuervosScreen-copy

603 Kingsway | Vancouver B.C. V5T 3K5
Telephone: 604-558-1518
Web: www.LosCuervos.ca
Hours: 5pm – 11pm Monday to Saturday

GALLERY

THE PEOPLE

10766572855_48cd44750e_k

Owners: Gilles L`Heureux, Andreas Seppelt, Stefan Gagnon
Chef / Operations Manager: Gilles L`Heureux
Front of House Manager: Elizabeth Murphy

About Los Cuervos

10766855353_4f169a7f78_k
Los Cuervos Taqueria opened in late July of 2013 with one guiding principle: to bring the best tacos to Vancouver. With this in mind chef and proprietor Gilles L`Heureux, fresh from a five-year stint at the helm of Les Faux Bourgeois bistro draws inspiration from his six years of living in Mexico City, to that very task.

Quite simply we want to replicate the experience of a Taqueria in Mexico. To us, that means making everything fresh to order (there are no steam tables here!). Inspired by classic recipes and using locally produced meat and vegetables as well as sustainable seafood the incredible diversity of Mexican street food is given the respect it is due, and a beautiful forum in which to shine.

Tucked in to the original Che Baba space that was lovingly designed by Stephan Gagnon (Les Faux Bourgeois and Jules), and designed by Scott Cohen (of Waldorf, Les Fauxbo, Nuba etc fame!), the space has been playfully tweaked with a vibrant colour palate.

At the heart of our kitchen is a four-foot flat top griddle, used to emulate a ‘Comal’, the ubiquitous cooking utensil of Mexico. Its intense radiation of heat gives a perfect sear to meat and fish alike, while providing the only authentic way to heat tortillas, the basis for any good taco.

And the perfect accompaniment to any taco is our hand made hot sauces. We offer a variety including Salsa Roja (with charred tomatoes, chilies and onions), Salsa Verde (with three fresh chilies and tomatillos), Chile Seco (with four kinds of dried chilies for some seriously smoky goodness) and La Fantasma (our indefatigable super hot sauce loaded with habaneros and ghost chilies!).The drinks too have been selected for quality and value. After many years of extensive research we have honed a great selection of Tequila’s and Mezcal’s that we offer at very reasonable prices. Or you can try one of our expertly mixed margarita’s (lime, tamarind, hibiscus or cucumber) all hand shaken and using only fresh squeezed juices and organic agave syrup.

Under the guidance of Elizabeth Murphy (ex Libra Room and Fisher’s, Oxford UK) of servers are there to help you come and enjoy a casual and fun dining experience with great tacos as the star of the show.

The post GOODS | Fraserhood’s Los Cuervos Opens “Cantina” Next Door, Offers New Happy Hour appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/18/goods-fraserhoods-los-cuervos-opens-next-door-cantina-offers-new-happy-hour/feed/ 0
RESTAURANT PORN | An Earful Of Molecular Gastronomy From La Maison Du Cygnehttp://scoutmagazine.ca/2014/12/18/restaurant-porn-getting-an-earful-of-molecular-gastronomy-la-maison-du-cygne/ http://scoutmagazine.ca/2014/12/18/restaurant-porn-getting-an-earful-of-molecular-gastronomy-la-maison-du-cygne/#comments Thu, 18 Dec 2014 16:15:21 +0000 http://scoutmagazine.ca/?p=108520 (via) This delicious video – directed by Kevin Antoine – shows the work of Chef Dimitri Strasser at Belgium’s La Maison du Cygne. Watch it first with your eyes open, and then again with your eyes shut. Molecular gastronomy never sounded

The post RESTAURANT PORN | An Earful Of Molecular Gastronomy From La Maison Du Cygne appeared first on Scout Magazine.

]]>

(via) This delicious video – directed by Kevin Antoine – shows the work of Chef Dimitri Strasser at Belgium’s La Maison du Cygne. Watch it first with your eyes open, and then again with your eyes shut. Molecular gastronomy never sounded so good!

INDULGE IN FURTHER GLUTTONY

The post RESTAURANT PORN | An Earful Of Molecular Gastronomy From La Maison Du Cygne appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/18/restaurant-porn-getting-an-earful-of-molecular-gastronomy-la-maison-du-cygne/feed/ 0
GOODS | Decades Of House Hits & Old School Hip Hop At The Bottleneck On New Year’s Evehttp://scoutmagazine.ca/2014/12/18/goods-decades-of-house-hits-old-school-hip-hop-at-the-bottleneck-on-new-years-eve/ http://scoutmagazine.ca/2014/12/18/goods-decades-of-house-hits-old-school-hip-hop-at-the-bottleneck-on-new-years-eve/#comments Thu, 18 Dec 2014 16:00:10 +0000 http://scoutmagazine.ca/?p=108498 The GOODS from The Bottleneck Vancouver, BC | Feel like having some good old fashioned, stress free fun this New Years Eve? Well then, The Bottleneck is the place to be! Experience a musical journey down memory road with DJs Science

The post GOODS | Decades Of House Hits & Old School Hip Hop At The Bottleneck On New Year’s Eve appeared first on Scout Magazine.

]]>
NYE-POSTER

The GOODS from The Bottleneck

Vancouver, BC | Feel like having some good old fashioned, stress free fun this New Years Eve? Well then, The Bottleneck is the place to be! Experience a musical journey down memory road with DJs Science & Kelso playing decades of house hits and old school hip hop. Tickets are $25 and include a complimentary beverage and tasty bites all through the night. Cozied up next to the Commodore Ballroom – one of the most historic music venues in the word – The Bottleneck is an oasis of good times in the city’s brightest, most boisterous block. Oh, did we mention there will be free limo service out of the downtown core offered from 1am- 3am? It’s true! Come kick off 2015 with your friends at The Bottleneck.

Tickets for sale at The Bottleneck (870 Granville Street) or call 604-739-4540.

Details

870 Granville Street | Vancouver, BC
Telephone: 604-739-4540
Web: www.thebottleneck.ca | Facebook | Twitter

Gallery

The People

8445499622_ddc677f9d5_k

Chef: Hugh Carbery
Promotions Manager: Juliana Moore
General Manager: Jason Coleman

About The Bottleneck

8445450926_4a779c3d29_o
Located below the historic Commodore Ballroom at 870 Granville Street. You’ll find a beautifully restored modern tavern in downtown Vancouver. The interior is warm, rustic and full of woodsy motifs. Boasting excellent service, great music and miles of booze-filled bottles, the experience is warm and wonderful on every level. The dinner and late-night menu is West Coast seasonal, featuring size-specific plates prepared in-house with fresh, organic, locally grown ingredients. Open Monday & Tuesday from 11:30am – 6pm, Wednesday to Friday 11:30pm – 2pm, and Saturday 6pm – 2am.

Events are key to The Bottleneck’s community spirit. We feature music by local and international artists, weekly vinyl nights, Assembly: Sundays with DJ M!G!H! (free w/back alley entrance) and all sorts of other creative programming.

Featuring only the best, ripest and most exciting flavours, The Bottleneck’s menu offers a selection of smaller share plates such as Crispy Chickpeas, Mushroom Ragout and Roasted Squash Raviolis as well as chef Hugh Carbery’s take on classics like the Wedge Salad and Margarita Pizza. Bottleneck’s food is also a venture into meatier, more substantial dishes including Mole Chicken Tacos, Roasted Sablefish and the beautifully sculpted Chinese “Hamburger.” Add a tall pint of Radeberger, a glass of pinot or our signature cocktail, the ‘English Garden’ for amplified yum.

Press & Accolades

8444363079_bd434f01f3_k

Dinner with Fred Penner at The Bottleneck | Vancouver Is Awesome

Bottleneck offers chilled out place to eat under the Commodore Ballroom | Georgia Straight

Inside Bottleneck Bar & Restaurant | Inside Vancouver

Pull up a stool at The Bottlebeck | Ion Magazine

The post GOODS | Decades Of House Hits & Old School Hip Hop At The Bottleneck On New Year’s Eve appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/18/goods-decades-of-house-hits-old-school-hip-hop-at-the-bottleneck-on-new-years-eve/feed/ 0
GOODS | Summerland’s Okanagan Crush Pad Releases 2013 Lunar New Year White Winehttp://scoutmagazine.ca/2014/12/18/goods-summerlands-okanagan-crush-pad-releases-2013-lunar-new-year-white-wine/ http://scoutmagazine.ca/2014/12/18/goods-summerlands-okanagan-crush-pad-releases-2013-lunar-new-year-white-wine/#comments Thu, 18 Dec 2014 15:30:32 +0000 http://scoutmagazine.ca/?p=108494 The GOODS from Okanagan Crush Pad Kelowna, BC | With the dynamic Asian dining culture in Vancouver and the holiday season fast approaching, Okanagan Crush Pad owners, Christine Coletta and Steve Lornie bring back a special limited release of Haywire

The post GOODS | Summerland’s Okanagan Crush Pad Releases 2013 Lunar New Year White Wine appeared first on Scout Magazine.

]]>
unnamed-(1)

The GOODS from Okanagan Crush Pad

Kelowna, BC | With the dynamic Asian dining culture in Vancouver and the holiday season fast approaching, Okanagan Crush Pad owners, Christine Coletta and Steve Lornie bring back a special limited release of Haywire Lunar New Year wines to enhance the local, Asian dining experience.

When Haywire wines released its first Lunar New Year wines in Winter 2014, along with their Asian Pairing Flavours with BC Wines Program, 60 cases of this specialty wine sold out within days as the Asian community in BC prepared for their most important annual family celebration, Lunar New Year.

To meet the high demand of Lunar New Year wines, Haywire increased this year’s production and released 200 cases each of the red and white Lunar New Year wines which launched on December 1st, 2014.

This second release of BC’s first purpose-built wine is a unique holiday gift to celebrate Lunar New Year and to welcome the Year of the Sheep, while embracing the bounty of our local Summerland wine. Reflecting the personality of the Sheep in the Chinese Zodiac, the 2015 Haywire Lunar New Year wine label features an artistically designed Chinese symbol of “sheep” on colours of gold and red for good luck, prosperity, and happiness.

Coletta shares, “We’re so excited for the return of our second annual Haywire Lunar New Year wines. The Lunar New Year wine is the key we have been looking for to connect Vancouver’s vibrant Asian food scene and BC’s finest wines.”

Read on to learn about this special bottling, dos and don’ts for pairing, and to access recipes and photos click here.

A Special BC Wine

A limited release of only 200 cases each, the wines were created in celebration of the Lunar New Year and to welcome the Year of the Sheep.

Haywire Lunar New Year Red 2012 ($23.00) and Haywire Lunar New Year White 2013 ($20.00) have been created to work in perfect harmony with local cuisine found in our Asian community.

The Lunar Red is made from Gamay Noir grapes with a small amount of Syrah. Bright blackberry fruit and fresh juicy finish with slight caramel notes.

Loaded with meaty, white pepper aromas and flavours with a long, earthy finish.

Pair with stir fried vegetables, grilled sable fish, BBQ duck, or enjoy on its own.

The Lunar White is a blend of Gewürztraminer, Chardonnay, and Viognier which exhibits fresh lifted aromatics of spice and floral notes. A lush mouthfeel coats the palate with tropical fruit while retaining delicacy and freshness.

Pair with fresh steamed seafood, seafood soup, fried noodles or rice, or enjoy on its own.

To order the wines or learn where else to find it, contact Whitney Law at the winery at 604-800-0601 | whitney [at] okanagancrushpad.com

A Delicious Initiative

Coupled with this wine release, Haywire has also developed a food and wine pairing initiative for the Asian market. The team worked with well-known food author and broadcaster Stephanie Yuen and journalist and food stylist Nathan Fong to develop a program and guide of how to pair flavours from various parts of Asia with the flavour profiles that emerge from BC wines. The results are truly delicious and are aimed to get people to think of pairing wine with Asian cuisine both at home and while dining out.

There are misconceptions that only sweeter wines or big bold reds are the only choices that are made for Asian cuisines and entertaining situations.

Okanagan Crush Pad, producer of Haywire and Narrative wines, is quickly building a reputation as one of the premium producers in the Okanagan. The winemaking team includes world renowned Tuscan-based consultant Alberto Antonini, wine expert David Scholefield, and winemaker Matt Dumayne.

Located in beautiful Summerland, BC, the winery overlooks Switchback vineyard, an organic site that is also home to roaming sheep and chickens. Okanagan Crush Pad crafts wines that are symbolic of the region’s unique high mountain/northern desert setting which has an intensely hot, short growing season with hallmark cool evenings.

The winery is the first in Canada to extensively use concrete tanks and wines that are fermented and aged in concrete carry the Raised in Concrete™ designation. Visitors to the guest center, built right into the heart of the production facility, get a rare glance into the art of winemaking.

As an example of the program, consider Long Life Noodles, paired with Haywire Lunar New Year White 2013. The winery has made it easy: click here for recipes by Nathan Fong, photographed by John Sherlock.

Okanagan Crush Pad is a place for collaboration; we want to talk to you!

Details

16576 Fosbery Road, Summerland, BC | V0H 1Z6
Winery phone: 250-494-4445 | Order wine: 604-800-3738 alison@okanagancrushpad.com
Web: www.okanagancrushpad.com | Facebook | Twitter
Order wine: 604-800-0601 | orderdesk@okanagancrushpad.com

Gallery

The People

OCP_4coletta_lornie_dumayne_oct2014

Christine Coletta, Owner
Steve Lornie, Owner
Matt Dumayne, Chief Winemaker
Jordan Kubek, Sparkling Winemaker
Julian Scholefield, Operations Manager
David Scholefield, Wine advisor
Alberto Antonini, Consulting viticulturist & winemaker
Leeann Froese, Marketing and Communications
Alison Scholefield, Brand Manager
Whitney Law, order desk and THE Club @ Crush Pad

About Okanagan Crush Pad

ocp_tastingrm_2253v
Okanagan Crush Pad, producer of Haywire and Narrative wines, is quickly building a reputation as one of the premium producers in the Okanagan. The winemaking team includes world renowned Tuscan-based consultant Alberto Antonini, wine expert David Scholefield, and winemaker Matt Dumayne.

Located in beautiful Summerland, BC, the winery overlooks Switchback vineyard, an organic site that is also home to roaming sheep and chickens. Okanagan Crush Pad crafts wines that are symbolic of the region’s unique high mountain/northern desert setting which has an intensely hot, short growing season with hallmark cool evenings.

The winery is the first in Canada to extensively use concrete tanks and wines that are fermented and aged in concrete carry the Raised in Concrete™ designation. Visitors to the guest center, built right into the heart of the production facility, get a rare glance into the art of winemaking.

Tasting Lounge & Wine Shop Hours of Operation

April – May | Open Thursday – Sunday from 10:30am to 5:30pm
June – October | Open daily from 10:30am to 5:30pm
October 15 – December 15 | Open Tuesday – Saturday from 12:00pm to 5:00pm

Off Season | Outside the above noted times our wine shop is always open for purchases by appointment.
Please call ahead so that we can be sure someone is available to assist you: (250) 494-4445 ext 1

Accolades

Lunch

Haywire Gamay Noir Rosé 2013 | Vancouver Magazine Top 100 Category Award Wine for Best Rosé Wine. “Okanagan Crush Pad is at the forefront of innovation in B.C., with superstar consultants Alberto Antonini and terroir expert Pedro Parra helping define new directions. Light, crisp, and bone dry, our best rosé combines the juicy berry fruit of gamay and savoury, herbal aromas of the Okanagan. Seriously structured and ageable, it is a lovely expression of our unique climate. Its tart finish is perfect for Dungeness crab cakes or melty grilled cheese sandwiches.”

Haywire Canyonview Pinot Noir 2011 | Lieutenant Governor’s Award Winner 2014 for Excellence in BC Wines. 91 points by Tim Pawsey. “One of just 12 wines awarded in this year’s B.C. Lieutenant Governor’s Awards, from low yield, with judicious use of used French oak, dark cherry notes with some mineral hints, well-structured but very approachable (91 points, $35 from the winery (haywirewinery here.com). – See more.

Haywire Wild Ferment Pinot Gris 2012 | 92 points by John Schreiner. “Haywire Switchback Vineyard Wild Ferment ($29.90). This is 100% Pinot Gris but the varietal has been omitted from the label. The winery is trying to establish its organic Switchback Vineyard as a stand-alone brand. Think Domaine de la Romanée-Conti, which does not put the varietal on its label either. This is a richly textured wine with aromas of honeysuckle and herbs and flavours of pear and citrus. The finish lingers.”

The post GOODS | Summerland’s Okanagan Crush Pad Releases 2013 Lunar New Year White Wine appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/18/goods-summerlands-okanagan-crush-pad-releases-2013-lunar-new-year-white-wine/feed/ 0
GOODS | Kitsilano’s Maenam Plating Special Family-Style Thai Feasts On New Year’s Evehttp://scoutmagazine.ca/2014/12/18/goods-kitsilanos-maenam-plating-special-family-style-thai-feasts-on-new-years-eve/ http://scoutmagazine.ca/2014/12/18/goods-kitsilanos-maenam-plating-special-family-style-thai-feasts-on-new-years-eve/#comments Thu, 18 Dec 2014 15:00:25 +0000 http://scoutmagazine.ca/?p=108483 The GOODS from Maenam Vancouver, BC | Savour 2014 to its delicious end with Chef Angus An’s celebratory menu, available at Maenam only on New Year’s Eve. An excellent value at $60 per person, the family-style Chef’s Menu is ideal

The post GOODS | Kitsilano’s Maenam Plating Special Family-Style Thai Feasts On New Year’s Eve appeared first on Scout Magazine.

]]>
13743434043_cfdb5f85fd_k

The GOODS from Maenam

Vancouver, BC | Savour 2014 to its delicious end with Chef Angus An’s celebratory menu, available at Maenam only on New Year’s Eve. An excellent value at $60 per person, the family-style Chef’s Menu is ideal for sharing. Guests select from options for each of four courses, featuring fresh local seafood, savoury soups and curries, bright fruits and vegetables, and refreshingly light Thai desserts. For an additional fee and an enhanced dining experience, guests are encouraged to indulge in wine pairings to perfectly complement their dishes of choice. Due to limited space, guests are encouraged to book early. To reserve a table for this special evening, please call 604-730-5579.

New Year’s Eve | December 31, 2014

4 Course Chef’s Menu: $60.00 | Vegetarian Menu: $50.00

First Course

crab and pomelo betal leaf wrap
miang buo som
served with ikura, lime dice and ginger

or

chicken and lobster in golden egg nets
latiang
caramelized shredded coconut, kaffir lime leaf, coriander

Second Course

hot and sour muslim spiced oxtail soup
sup hang neua
braised oxtail, orange zest, asian celery, vietnamese mint

or

hot and sour tamarind soup of grilled salmon
tom gati plah
coconut cream, good balance of the earthiness of tamarind and green mango

Mains

(for parties of 2 choose 1 salad, 1 stir fry, and 1 curry)

green mango salad with crispy soft shell crab
yum mamuang buo
toasted cashew nuts, sliced green mangos, lime zest

or

braised beef short ribs salad
neua kem sot
coconut broth, mint, coriander, lemongrass

3 flavor lobster
gung lobster samlot
sweet, sour, salty and aromatic, served with fried shallots and Thai basil

or

stir-fried ribeye steak
pad neua prik thai dum
wild ginger, green pepper corn, black pepper sauce

red curry of duck leg
geng pbet
braised leg, kaffir rich curry, Thai basil

or

southern style seafood curry
geng gati
kaffir lime zest, young coconut, crab, mussels, lingcod

Sweets

“affogato”
our version of ice coffee, served with crumble, vanilla milk and
condensed milk ice cream

or

jackfruit custard
jackfruit, young coconut, pandanus syrup

Details

1938 W. 4th Ave Vancouver, BC V6J 1M5 | MAP
Telephone: 604-730-5579
Fax: 604-730-5675
Web: www.maenam.ca
Email: info@maenam.ca

Gallery

People

13743801674_f1eb7b8ef5_k

Angus An – Executive Chef

About Maenam

13743793894_055b3fff14_k
The cuisine at Maenam is rooted in balancing intense fresh flavours with seasonal ingredients and locally sourced products, while always considering the context within which these dishes would traditionally be enjoyed. Simplicity, innovation and balance are the key ingredients in chef Angus An’s philosophy behind the authentic Thai dishes served at Maenam. With inspiration found in continuous travel, the menu at Maenam is ever-changing but always served with Thai flare and enjoyed in its traditional context, be it family style dining or riffs on Thai street food.

Reviews

13743818474_f7899abb95_k

Thai One OnAlexandra GillGlobe & Mail

Maenam Rocks Thai in KitsilanoAnya LevykhMetro News

“10 Restaurants Worth Leaving the Ship For” – Sara Dickerman | The New York Times

“The Best Restaurants in Vancouver” – Neal McLennan | Cooking Light

—————————————————————————

The post GOODS | Kitsilano’s Maenam Plating Special Family-Style Thai Feasts On New Year’s Eve appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/18/goods-kitsilanos-maenam-plating-special-family-style-thai-feasts-on-new-years-eve/feed/ 0
GOODS | Chef Wesley Young Set To Serve Five Course NYE Feast At Gastown’s Wildebeesthttp://scoutmagazine.ca/2014/12/17/goods-chef-wesley-young-set-to-serve-five-course-nye-feast-at-gastowns-wildebeest/ http://scoutmagazine.ca/2014/12/17/goods-chef-wesley-young-set-to-serve-five-course-nye-feast-at-gastowns-wildebeest/#comments Wed, 17 Dec 2014 19:00:54 +0000 http://scoutmagazine.ca/?p=108458 The GOODS from Wildebeest Vancouver, BC | Wildebeest invites you to spend New Year’s Eve enjoying a five-course menu prepared exclusively for the occasion. With options ranging from some of Wildebeest’s most popular dishes to one-night-only features, Chef Wesley Young’s

The post GOODS | Chef Wesley Young Set To Serve Five Course NYE Feast At Gastown’s Wildebeest appeared first on Scout Magazine.

]]>
7813073234_f64f539fe5_k

The GOODS from Wildebeest

Vancouver, BC | Wildebeest invites you to spend New Year’s Eve enjoying a five-course menu prepared exclusively for the occasion. With options ranging from some of Wildebeest’s most popular dishes to one-night-only features, Chef Wesley Young’s comforting creations are sure to send you into the New Year with a happy heart and a full belly. The restaurant will be offering seatings throughout the evening, giving guests the option of dining early or late. The restaurant will be open until 1am for those wishing to ring in 2015 with a toast.

NEW YEAR’S EVE DINNER MENU

Amuse Bouche

First Course

Rangeland bison carpaccio, black olive & soy vinaigrette, crispy burdock, arugula
Hazelmere Farm radicchio salad, toasted almonds, winter mandarin, shaved cheese
Albacore tuna crudo, blistered shishito peppers, pickled white onion, chili oil, pear

Second Course

Yakima Valley lamb tartare, confit egg yolk, french fries
Kabocha squash & pine nut ravioli, parmesan consommé, winter vegetables
Atlantic lobster tail, smoked potato, salt foam, seaweed salad

Third Course

Pan-roasted sablefish, smashed fingerling potatoes, maple-bacon lardons, crispy chard
Poached farm egg, foraged mushrooms, barley risotto, shaved truffle, onion
Alberta Reserve Angus beef striploin & bone marrow, creamed leeks, jus

Dessert

Spiced bread pudding, chocolate ganache, bourbon anglaise
Poached Anjou pear, mulled red wine, vanilla ice cream
Triple-cream brie, crushed waffle cone, raspberry honey

Tickets for the evening are $69 per guest and can be purchased online here. Interested parties are asked to please advise Wildebeest of any allergies or dietary restrictions when making their reservation.

Details

120 West Hastings Street | Vancouver, BC
Telephone: 604-687-6880
Email: eat@wildebeest.ca
Web: www.wildebeest.ca | Twitter | Facebook
Open for dinner service from 5pm to midnight, Tuesday to Sunday evenings

Gallery

The People

8405352933_5cba4a8cac_k

Josh Pape: Owner/Operator
James Iranzad: Owner/Operator
ildebeeesley Young: Executive Chef

About Wildebeest

8020541548_2340be903a_b
Wildebeest invites you to experience unabashedly adventurous, yet simple cooking at its finest set against the history of the Vancouver neighbourhood of Gastown. Explore whole-animal cookery paired with a diverse selection of Old and New World wines and a carefully crafted cocktail list. Set in a refurbished 19th century building, the multi-level space offers a front house cocktail bar & lounge, open-concept kitchen complete with large kitchen tables, an inviting dining room with banquette seating, and an intimately-set underground wine bar.

The gastronomically daring menu focuses on whole-animal cookery prepared with the utmost integrity. Each and every component has been thoughtfully nurtured by the restaurant’s executive chef, Wesley Young, from field to finish.  Working closely with surrounding farms and farmers to raise animals and grow custom produce, the team at Wildebeest has crafted a menu unlike anything yet explored in Vancouver.

The post GOODS | Chef Wesley Young Set To Serve Five Course NYE Feast At Gastown’s Wildebeest appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/17/goods-chef-wesley-young-set-to-serve-five-course-nye-feast-at-gastowns-wildebeest/feed/ 0
GOODS | The North Shore’s District Brasserie Prepares For A New Year’s Eve To Rememberhttp://scoutmagazine.ca/2014/12/17/goods-the-north-shores-district-brasserie-prepares-for-a-new-years-eve-to-remember/ http://scoutmagazine.ca/2014/12/17/goods-the-north-shores-district-brasserie-prepares-for-a-new-years-eve-to-remember/#comments Wed, 17 Dec 2014 18:30:46 +0000 http://scoutmagazine.ca/?p=108340 The Goods From The District Brasserie North Vancouver, BC | Even if your New Year’s kiss is still TBD, when it comes to the rest of the night, The District Brasserie has you covered. Join us on December 31st for an

The post GOODS | The North Shore’s District Brasserie Prepares For A New Year’s Eve To Remember appeared first on Scout Magazine.

]]>
The-District-1

The Goods From The District Brasserie

North Vancouver, BC | Even if your New Year’s kiss is still TBD, when it comes to the rest of the night, The District Brasserie has you covered. Join us on December 31st for an evening that has it all: masquerade, music, and a little mystery.

A rotating deck of DJs including local favourite DJ Ecos will provide non-stop beats, and the culinary masters behind The District Brasserie will ply you with their signature drool-worthy canapés and cocktails all night long.

North Shore natives – it’s a party in your own backyard! Live across the bridge? Transit is free from 5PM to 5AM so mask up, hop on the SeaBus, and head to North Van’s hottest spot for a NYE you’ll be sure to reminisce about for years to come (even if you don’t really remember it).

Tickets are available online and at The District Brasserie.

Details

new-DISTRICT-logo-1

13 Lonsdale Ave, North Vancouver, BC V7M 2E4
Telephone: 778-338-4938 | Email: info@thedistrictsocial.com
Web: www.thedistrictsocial.com | Twitter | Facebook

GALLERY

The People

13944100643_0d0313f3f0_k

Paul Mon-Kau: Chef/Owner
Jeff Murl: Owner
Stephanie Mon-Kau: Beverage and HR Manager
Jeremiah Bjorndal: General Manager

About The istristrict Brasserie

13920920262_8ea79456d0_k
Few things in life are better than a cone of patats friet perfectly paired with a crisp Belgian lager. The District Brasserie has perfected the art of progressive yet refined Dutch-Belgian fare in an eclectic environment – on any given night, you’re apt to see the mayor, your hairdresser or a group of students recovering from a big exam. It’s all in a day’s work at The District.

Since opening in 2007, The District has become North Vancouver’s cult dining outpost. Getting people hooked on its signature menu items is the name of the game; with house favourites ranging from The Crab and Shrimp Cake to Gulf Island Mussels to weekend brunch (think Smoked Salmon Eggs Benedict, complete with handcrafted Caesar), there’s something fresh for everyone, every day of the week.

If you’re craving a satisfying European-inspired meal and a spot to get social, The District won’t disappoint. You bring the witty conversation, and the rest is on us.

Accolades

13920929542_77bd696e79_k
North Shore Outlook’s Best of the North Shore: Best Bar (2013), Best Cocktails After Dark (2013), Best Cocktail (2010), Best Tapas (2010)

Vancouver Foodster: Best Brunches in Vancouver (2013)

The post GOODS | The North Shore’s District Brasserie Prepares For A New Year’s Eve To Remember appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/17/goods-the-north-shores-district-brasserie-prepares-for-a-new-years-eve-to-remember/feed/ 0
OPPORTUNITY KNOCKS | “Chambar” On The Lookout For Experienced Daytime Line Cookshttp://scoutmagazine.ca/2014/12/17/opportunity-knocks-chambar-on-the-lookout-for-experienced-daytime-line-cooks/ http://scoutmagazine.ca/2014/12/17/opportunity-knocks-chambar-on-the-lookout-for-experienced-daytime-line-cooks/#comments Wed, 17 Dec 2014 18:00:49 +0000 http://scoutmagazine.ca/?p=108439 The GOODS from Chambar Vancouver, BC | Vancouver, BC | The award-winning Chambar restaurant is looking to add line cooks to the team for day shifts. All interested parties with experience should their resumes in confidence to tia [at] chambar.com.

The post OPPORTUNITY KNOCKS | “Chambar” On The Lookout For Experienced Daytime Line Cooks appeared first on Scout Magazine.

]]>
14936842274_941536a23a_o

The GOODS from Chambar

Vancouver, BC | Vancouver, BC | The award-winning Chambar restaurant is looking to add line cooks to the team for day shifts. All interested parties with experience should their resumes in confidence to tia [at] chambar.com.

Details

Chambar-window-logo_FB

568 Beatty St, Vancouver, BC | V6B 2L3 | MAP
Tel: 604-879-7119 | Fax: 604-879-7118
Web: www.chambar.com
Email: info@chambar.com
Open 7 days: 8am to Late
Private events upon request

Gallery

Team

15558444392_6f9051ae80_o

Owner / Operators: Nico and Karri Schuermans
Chef:
Nico Schuermans
Executive Chef: 
Tia Kambas
General Manager: 
Justin Tisdall
Bar Manager: 
Wendy McGuinness
Sommelier: 
Jason Yamasaki

About Chambar

14937427893_da095c525b_o

Chambar offers a unique pairing of Belgian and North African influences. Wherever possible, organic and local ingredients are combined to create fantastic food that reflects the seasons. The menu is a diverse offering of appetizers, moule frites, and main courses of lamb, duck, and venison. A variety of Belgian beers are also available, and can be paired with any item on the menu. At the bar, an award winning cocktail list boasts an extensive array of infused spirits and fresh local fruit. The long walnut bar is perfect place to enjoy a pre-dinner dinner drink or to catch up with old friends. In the dining room blood red booths are high enough to allow for privacy, and maybe just a hint of debauchery, while Italian designed chairs and an eclectic and rotating art collection complement Chambar’s heritage surroundings beautifully. Open for breakfast, lunch, brunch & dinner 8am – late.

Awards

15371471208_c52076e78f_b

Vancouver Magazine – 2005 Best New Fine Dining
Vancouver Magazine - 2008-2009 Best Other European
Georgia Straight – 2005 Best New Restaurant
Vancouver Courier – 2005 Best New Restaurant
Vancouver Magazine – 2011 Chef of the Year
Georgia Straight – 2008-2014 Best Independent Restaurant

—————————————————————————

The post OPPORTUNITY KNOCKS | “Chambar” On The Lookout For Experienced Daytime Line Cooks appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/17/opportunity-knocks-chambar-on-the-lookout-for-experienced-daytime-line-cooks/feed/ 0
GOODS | Odd Society Spirits To Start Selling Its “Bittersweet Vermouth” On December 18thhttp://scoutmagazine.ca/2014/12/17/goods-odd-society-spirits-to-start-selling-its-bittersweet-vermouth-on-december-18th/ http://scoutmagazine.ca/2014/12/17/goods-odd-society-spirits-to-start-selling-its-bittersweet-vermouth-on-december-18th/#comments Wed, 17 Dec 2014 17:30:37 +0000 http://scoutmagazine.ca/?p=108428 The GOODS from Odd Society Spirits Vancouver, BC | With a grain-to-glass philosophy and a craft distillery designation, all spirits served at the Odd Society Spirits Cocktail Lounge are legally required to be created onsite. In order to expand their

The post GOODS | Odd Society Spirits To Start Selling Its “Bittersweet Vermouth” On December 18th appeared first on Scout Magazine.

]]>
OddSocietySpirits_BittersweetVermouth5364_PhotoCredit_RD_Cane

The GOODS from Odd Society Spirits

Vancouver, BC | With a grain-to-glass philosophy and a craft distillery designation, all spirits served at the Odd Society Spirits Cocktail Lounge are legally required to be created onsite. In order to expand their portfolio of spirits and liqueurs while elevating their already strong cocktail program, Odd Society Spirits obtained a winery license and has developed their own vermouth. Odd Society Spirits Bittersweet Vermouth will be available to purchase for $22 in 375ml bottles at the distillery starting Thursday, December 18, 2014. Select British Columbia restaurants, bars and private liquor stores (prices may vary) will also be carrying this essential classic cocktail ingredient.

A bittersweet fortified wine, Odd Society’s vermouth is developed from a classic Italian recipe, made with local Viognier grapes and sweetened with caramelized sugar. It is aromatized with a mix of twenty-five different local and international herbs and botanicals including citrus, rhubarb root, and bittering agents like wormwood, cinchona bark and centaury. The taste is rich, deep and intense. Like a life well-lived, it delivers both the sweet and the bitter to add a subtle complexity to mixed drinks.

Wanting to set this vermouth apart, distiller Gordon Glanz chose one flavour component that would truly express the terroir of the Pacific Northwest — harvested Arbutus bark from Mayne Island gives this vermouth distinctive west coast character. “We want to create spirits that represent where we live,” says Odd Society Spirits co-owner and distiller, Gordon Glanz. “Everything we craft from the Bittersweet Vermouth to the Wallflower Gin is intended to evoke a sense of time and place.”

DETAILS

odd-society-distillery-logo

1725 Powell Street | Vancouver, BC | V5L 1H6
Telephone: 604-559-6745
Web: www.oddsocietyspirits.com | Twitter | Instagram | Facebook

The tasting lounge is open: Thursday, 1PM through 7PM; Friday and Saturday, 1PM through 9PM; and Sunday, 1PM through 6PM. Tours of the distillery are offered every Friday, Saturday and Sunday at 4PM.

Gallery

The Team

MG_8567

Gordon Glanz, Founder & Distiller
Miriam Karp, General Manager
Joshua Beach, Production Manager & Distiller

About Odd Society Spirits

OddSociety_OddAviation_CauseandAffect

Odd Society is a small-batch craft distillery in the heart of East Van. Housed in a converted motorcycle garage on Powell Street, Odd Society Spirits is well situated in a happening craft liquor community, with neighbours including Powell Street Brewery, Parallel 49 Brewing Company, Storm Brewing, Coal Harbour Brewing and Bomber Brewing. The area is also quickly becoming a hot dining destination with popular restaurants Bistro Wagon Rouge and Kessel & March popping up just steps away from the distillery. Dedicated to combining old world distilling traditions with new world ingredients and ingenuity, Odd Society Spirits has created a family of spirits that entice and intrigue.

Founder and Distiller Gordon Glanz holds an MSc in brewing and distilling from Heriot Watt University in Edinburgh, Scotland where he experimented with distilling whiskey using raw grains and commercial enzymes before studying under the masters at Springbank distillery in Campbeltown.

Now back in his home town, Gordon is applying his penchant for experimentation and knowledge of tradition within the Odd Society, which he operates alongside his wife and partner, Miriam Karp, and good friend Joshua Beach.

What’s in a Name? The name ‘Odd Society’ reflects an interest to use their spirits and distillery as a way to bring together a diverse collection of creative and unique people. They wanted to make a home where guests could feel comfortable revealing their inner oddness.

The Odd Society is about experimentation, embracing change and celebrating individual and collective oddities.

This philosophy extends to their ideas about distilling. Just as any successful society is made up of a variety of distinct personalities in concert, they want each of their spirits to create a cast of unforgettable characters. From the subtle and discrete Wallflower Gin to the raw and untamed Mongrel, their family of spirits is meant to celebrate the diversity and uniqueness of the Odd Society community.

Press

IMG_3386

Scout Magazine, Andrew Morrison – Awesome Thing We Drank

Vancouver Courier, Cheryl Rossi – Odd Society Sets Up In Brewery District

North Shore News, Tim Pawsey – Small-Batch Distiller Sets Up Shop

Wallpaper Magazine, Hadani Ditmars – Enter The Odd Society

The Vancouver Sun, Randy Shore – Odd Society’s First Product Is A Natural Grain ‘Sipping Vodka’

Beatroute, Sarah Bauer – A Fresh Crop of East Van Craft

Globe and Mail – On The Job With A Vancouver Distiller

PrevailPrevail, Prevail – Inner Spirit

Vitamin V Daily, Maria Tallarico – That’s The Spirit

Montecristo, Kimberly Budziak – Odd Society Spirits’ Crème de Cassis Royal Lineage

The post GOODS | Odd Society Spirits To Start Selling Its “Bittersweet Vermouth” On December 18th appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/17/goods-odd-society-spirits-to-start-selling-its-bittersweet-vermouth-on-december-18th/feed/ 0
STAFF MEAL | On Freddie Fried Rice, Spiced Pork Ribs, And Lamb Samosas At Campagnolohttp://scoutmagazine.ca/2014/12/17/staff-meal-on-freddie-fried-rice-spiced-pork-ribs-and-lamb-samosas-at-campagnolo/ http://scoutmagazine.ca/2014/12/17/staff-meal-on-freddie-fried-rice-spiced-pork-ribs-and-lamb-samosas-at-campagnolo/#comments Wed, 17 Dec 2014 17:00:05 +0000 http://scoutmagazine.ca/?p=108419 by Ken Tsui | Recently, Campagnolo chef Nathan Lowey decided to serve BBQ spiced pork ribs for staff meal. It’s a menu item often found Upstairs. But first, he has to butcher the ribs. An entire pig is delivered to the restaurant

The post STAFF MEAL | On Freddie Fried Rice, Spiced Pork Ribs, And Lamb Samosas At Campagnolo appeared first on Scout Magazine.

]]>
Cracking-a-joke

by Ken Tsui | Recently, Campagnolo chef Nathan Lowey decided to serve BBQ spiced pork ribs for staff meal. It’s a menu item often found Upstairs. But first, he has to butcher the ribs. An entire pig is delivered to the restaurant each week, so this is nothing new. He finds a cleaver that looks like something out of Mortal Kombat. “They usually use this to break open skulls,” he says with a laugh as he lifts it.

Meanwhile, chefs Michael “Freddy” Wu and Jesse McMillan are in the kitchen doing their own prep. Wu is working on his signature Freddy Fried Rice while McMillan is making a salad. Freddy Fried Rice is a staff meal favourite; a mainstay dish that found its name one night when someone accidentally started calling Michael “Freddy”. The name caught on (along with his fried rice) and the rest was history. “It could have been worse,” Michael says as he stirs the pot of rice, “Chef (Robert Belcham) kept calling someone ‘Cream Cheese’ one night…”

As Michael works on his rice, Lowey drops the freshly butchered pork ribs into the fryer and then tosses them in Campagnolo’s special blend of barbecue spices. As the meal comes together, McMillan tops his salad with crispy chicken skin and Wu finishes his contribution to the staff meal by frying up a few eggs. “This is how my mom does it,” he says spooning the crispy eggs over top his fried rice. The restaurant’s resident pasta maker, Zakkia, also added to the meal with batch lamb samosas made with black sesame dough.

The crew gathers around the table as the chefs walk in with their contributions. McMillan lays out chopsticks and plates. As everyone is taking a seat, chef and owner Robert Belcham walks in and exclaims, “This is all you’re making tonight?!” And then, with a chuckle, they dig in, family-style.

EAT MORE STAFF VANCOUVER MEALS

The post STAFF MEAL | On Freddie Fried Rice, Spiced Pork Ribs, And Lamb Samosas At Campagnolo appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/17/staff-meal-on-freddie-fried-rice-spiced-pork-ribs-and-lamb-samosas-at-campagnolo/feed/ 0
GOODS | Fjällräven Pop-Up On Now To December 31st @thisopenspace In Chinatownhttp://scoutmagazine.ca/2014/12/17/goods-fjallraven-pop-up-on-now-to-december-31st-thisopenspace-in-chinatown/ http://scoutmagazine.ca/2014/12/17/goods-fjallraven-pop-up-on-now-to-december-31st-thisopenspace-in-chinatown/#comments Wed, 17 Dec 2014 16:30:17 +0000 http://scoutmagazine.ca/?p=108336 The GOODS from THISOPENSPACE Vancouver, BC | The final pop-up of the year opened earlier this month at our Columbia St. space, and what better way to end 2014 than with a cozy winter forest concept store by the good

The post GOODS | Fjällräven Pop-Up On Now To December 31st @thisopenspace In Chinatown appeared first on Scout Magazine.

]]>
1417723221115

The GOODS from THISOPENSPACE

Vancouver, BC | The final pop-up of the year opened earlier this month at our Columbia St. space, and what better way to end 2014 than with a cozy winter forest concept store by the good folks at Fjällräven. The Swedish heritage brand opened their first Canadian flagship store earlier this year along the stretch of outdoor gear stores on Broadway between Main & Cambie. For the holidays, they’ve brought a pop-up to Chinatown to feature their classic Kånken backpacks in a rainbow of stylish colours. There’s a curated assortment of quality goods at the pop-up. Fjällräven is a new comers to North America but the brand has been around since the 60’s making high quality durable goods made to last a lifetime. The opening party was a hit with treats from our neighbours Bestie and a very special bourbon cocktail from the good guys at the Juice Truck. Sadly, there’s no more bourbon cocktail to go around but still plenty of reason to visit the pop-up that’s on until December 31. Shop hours are 11-6PM daily and 5PM on Sunday at 434 Columbia St., Chinatown. Check out the photos from the opening party below and find out why we love the Kånken backpack here.

Details

thisopenspace_logochinatown

Full-service pop-up production agency.
434 Columbia St., Chinatown | 778.839.2828 |

Instagram | Twitter | Facebook | Website

Gallery

The People

 

TOSc-JR-16-585x819

Yashar Nijati, Creative Director

About thisopenspace

TOSc-JR-12touched-up-585x389

thisopenspace is a full-service pop-up production agency. Their flagship storefront in Chinatown is an idea playground and a pop-up ready space. It’s where they have hosted over 70 pop-up concepts since 2012. But there is so much more…

POP-UP READY SPACES
Empty space sucks and space for short-term use is rare. We help clients find flexible space and open underutilized space for temporary use. We’ve done this around Vancouver neighbourhoods including Mount Pleasant, Gastown, South Granville, and Fraserhood. Do you have or need space for temporary use? Contact us.

PROMOTION AND PRESS RELATIONS
It ain’t a party if no one shows up. We provide promotion and press relations exclusively to short term pop-up shops, exhibitions, and events. Whether it’s happening at one of our spaces or not, we help clients connect with their audience. Here’s the proof.

AN ENGAGED AUDIENCE
A pop-up is a limited time offer and we make sure that clients get noticed by an engaged audience that we’ve built over the last two years. This includes over 1000+ subscribers to our monthlycoolkids newsletter, 3000+ Instagram, 1900+Facebook, and 1500+ Twitter followers. We leverage our audience and get clients noticed.

EVENT PRODUCTION
Over the past two years, we’ve seen the best and the less than stellar. We know the elements that make a pop-up event successful and those to avoid. Our team has a track record of producing successful retail, food, and entertainment events. We design unique and memorable experiences.

ACCOLADES
“The incredibly successful rotating pop-up shop that offers people the chance to try out a storefront” – Vancouver Sun, August 2014

The post GOODS | Fjällräven Pop-Up On Now To December 31st @thisopenspace In Chinatown appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/17/goods-fjallraven-pop-up-on-now-to-december-31st-thisopenspace-in-chinatown/feed/ 0
WELCOME | Local Dry Goods Supplier GRAIN Has Joined The Growing Scout Communityhttp://scoutmagazine.ca/2014/12/17/welcome-local-dry-goods-supplier-grain-has-joined-the-growing-scout-community/ http://scoutmagazine.ca/2014/12/17/welcome-local-dry-goods-supplier-grain-has-joined-the-growing-scout-community/#comments Wed, 17 Dec 2014 16:00:34 +0000 http://scoutmagazine.ca/?p=108409 We’ve invited GRAIN to join the Artisan Supplier section of our GOODS program as a recommended source of local, farmer-direct grains, pulses, and seeds. They are now proud members of Scout, and as such we will be sharing their news and

The post WELCOME | Local Dry Goods Supplier GRAIN Has Joined The Growing Scout Community appeared first on Scout Magazine.

]]>
IMG_5384

We’ve invited GRAIN to join the Artisan Supplier section of our GOODS program as a recommended source of local, farmer-direct grains, pulses, and seeds. 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 tastier place to be!

DETAILS

Grain-Logo-Centred-03-copy

Web: www.eatgrain.ca | Twitter | Instagram

Co-founders

IMG_4550

Janna Bishop, Product Lead
Shira McDermott, Sales & Communications

GALLERY

ABOUT GRAIN

IMG_5234

GRAIN is a new Vancouver-based wholesaler and retailer of Canadian, farmer-direct grains, pulses and seeds and a miller of fresh, whole grain flours.

GRAIN founders Janna Bishop and Shira McDermott source Canadian products exclusively, choosing high quality grains with total traceability, offering a complete story to customers looking for a stronger connection to the farmers growing their food. Realizing that Canada’s best dry goods are either exported or canned, GRAIN has set out to disrupt the traditional food supply chain by giving local consumers a taste of the prairies, supplying top-quality, nutrient-rich, Canadian dry goods with a story behind them. They offer classic Canadian grains like Hard Red Spring Wheat and durum, ancient grains like Khorosan and spelt, pulses like kabuli chickpeas and green lentils and seeds like Canadian golden quinoa.

Janna and Shira are constantly building new relationships with farmers across Western Canada, looking for new products — and the stories behind them — to bring to market. They are now packing retail and wholesale bags in their East Vancouver warehouse, eagerly awaiting the delivery of a hand-crafted stone grist mill from the Tyrolean mountains of Austria. When it arrives, GRAIN expects to immediately begin milling whole grain flours, offering healthy, fragrant and flavourful flour, rich in antioxidants, vitamins, protein and healthy oils.

The post WELCOME | Local Dry Goods Supplier GRAIN Has Joined The Growing Scout Community appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/17/welcome-local-dry-goods-supplier-grain-has-joined-the-growing-scout-community/feed/ 0
OPPORTUNITY KNOCKS | South Granville’s Stable House On The Hunt For A Bar Managerhttp://scoutmagazine.ca/2014/12/17/opportunity-knocks-south-granvilles-stable-house-on-the-hunt-for-a-bar-manager/ http://scoutmagazine.ca/2014/12/17/opportunity-knocks-south-granvilles-stable-house-on-the-hunt-for-a-bar-manager/#comments Wed, 17 Dec 2014 15:30:51 +0000 http://scoutmagazine.ca/?p=108351 The GOODS from The Stable House Vancouver, BC | The Stable House is a wine focused bistro located in South Granville. Our kitchen philosophy is to use traditional techniques (i.e. preserves, charcuterie) as a base while creating modern french cuisine

The post OPPORTUNITY KNOCKS | South Granville’s Stable House On The Hunt For A Bar Manager appeared first on Scout Magazine.

]]>
12224401626_e14b95f7b4_k

The GOODS from The Stable House

Vancouver, BC | The Stable House is a wine focused bistro located in South Granville. Our kitchen philosophy is to use traditional techniques (i.e. preserves, charcuterie) as a base while creating modern french cuisine that complements our creative wine program. The Bar Manager is responsible for developing that wine program to make sure it remains current and adventurous. The position requires a significant wine knowledge although formal certifications aren’t mandatory for the right fit. The Sous Chef will be working with Chef Brad Hendrickson and ideally has a minimum of 2 years experience, a positive attitude and is a good multi tasker. Both positions are full-time.

Interested parties should submit a cover letter and resume to accounts@thestablehouse.ca or call (604) 736 1520 for more information.

DETAILS

stablehouse_col_med

1520 W. 13th Ave | Vancouver BC | V6J 2G4
Telephone: 604-736 1520
Web: www.thestablehouse.ca | Facebook | Twitter | Instagram

GALLERY

The People

12224470516_ad296d7224_k

Pete McGee – Managing Partner
Brad Hendrickson – Executive Chef
Tracy Nesom – General Manager
Terry Hayashi – Bar Manager

About The tabtable House

12223908115_d07f78288b_k
Tucked away just off Granville St, the Stable House is an intimate european-style bistro with local flavour. Named after the stable houses that used to populate South Granville at the turn of the century, the cozy 36 seat room serves continually changing savoury tarts and seasonal dishes as well as a variety of tasting plates featuring artisanal cheeses, local charcuterie, pates and terrines. A hand-picked wine list highlights the best of BC plus some hidden secrets from the old world. Whether its wine, beer, aperitifs or cocktails – the staff can help pair your food and drink to highlight all the tastes of your meal. If you’re coming in a for a quick bite, the room has 18 seats under the antique tin ceiling and around the oak bar. For larger groups or if you want to reserve, an additional 18 seats are available in the Evoke designed dining area. The Stable House is open 7 nights a week and for lunch Friday through Sunday with a brunch menu and patio in the works. Private parties and customized menus are always welcome.

The post OPPORTUNITY KNOCKS | South Granville’s Stable House On The Hunt For A Bar Manager appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/17/opportunity-knocks-south-granvilles-stable-house-on-the-hunt-for-a-bar-manager/feed/ 0
GOODS | The Abbey On West Pender Invites One & All To Dress Up Or Dress Down On NYEhttp://scoutmagazine.ca/2014/12/17/goods-the-abbey-on-west-pender-invites-one-all-to-dress-up-or-dress-down-on-nye/ http://scoutmagazine.ca/2014/12/17/goods-the-abbey-on-west-pender-invites-one-all-to-dress-up-or-dress-down-on-nye/#comments Wed, 17 Dec 2014 15:00:22 +0000 http://scoutmagazine.ca/?p=108389 The GOODS from The Abbey Vancouver, BC | Seeking a spot to spend New Year’s Eve? Or maybe you’d rather not be locked in to one place for the whole night and want to play things by ear? Crosstown’s progressive

The post GOODS | The Abbey On West Pender Invites One & All To Dress Up Or Dress Down On NYE appeared first on Scout Magazine.

]]>
15715977027_e636027218_o

The GOODS from The Abbey

Vancouver, BC | Seeking a spot to spend New Year’s Eve? Or maybe you’d rather not be locked in to one place for the whole night and want to play things by ear? Crosstown’s progressive tavern, The Abbey, has something for everyone.

Having opened earlier this year to stellar reviews, the restaurant is your go-to New Year’s Eve spot regardless of how you’d like to ring it in. Whether you want to make a night of it with a delectable three-course $49.50 prix-fixe dinner or you’d rather stop in for cocktails enroute to another event, The Abbey’s got you covered.

Come as you are; dress up or down. Enjoy a beautiful bottle of wine while you linger over dinner or keep things casual over a beer.

For those who’d like to savour a delicious meal, The Abbey is offering a prix-fixe dinner on December 31 at the unbeatable price of $49.50.

The choice of starters includes venison tartare with house-made salt and vinegar chips or seared scallops with bacon and peas. Among the mains are a cassoulet with duck confit, Toulouse sausage, and beans with a mandarin-orange jus; filet of branzino accompanied by roasted potatoes, artichokes, and saffron-mussels; and braised Angus beef cheeks with potato and lobster ravioli.

For desert, choose from a chocolate terrine topped with pistachio sauce and crunchy honeycomb, Greek-yogurt pannacotta with basil and passion fruit, or a Port and Stilton bread pudding.

Acclaimed chef Andrey Durbach and his business partner Chris Stewart—the duo behind celebrated restaurants La Buca, Pied a Terre, and The Sardine Can—joined forces with general manager Michel Durocher for The Abbey, a relaxed, welcoming venue that’s stylishly designed with wood accents and bold artwork.

Conveniently located, The Abbey adjacent to Chinatown, walking distance to the downtown core, Yaletown and is a short cab ride to the West End and East Vancouver. It’s blocks away from a SkyTrain station and steps to theatres and clubs.

The menu focuses on classic, tavern fare with a contemporary sensibility and is built around quality, seasonal ingredients. There’s a strong selection of craft beers, wines by the glass or bottle, and creative handmade cocktails.

Whether you wish to welcome 2015 over a leisurely, standout meal or you prefer to pop in for a martini on your way to a party, The Abbey welcomes you.

DETAILS

Screen-Shot-2014-11-28-at-5.40

117 West Pender Street | Vancouver, BC
Telephone: 604-336-7100 | Email: info [at] abbeyvan.com
Web: www.abbeyvan.com | Twitter | Facebook

The Abbey is progressive tavern offers pedigreed food with a modern sensibility.

Open daily for dinner from 5pm, with Happy Hour daily until 6:30pm.

Gallery

The People Who Make It Happen

abbey_interiors-8

Andrey Durbach, Executive Chef and Partner
Chris Stewart, Partner
Michel Durocher, Managing Partner

About The Abbey

abbey_interiors-15

Acclaimed chef Andrey Durbach and his business partner Chris Stewart—the duo behind celebrated restaurants La Buca, Pied a Terre, and Sardine Can—team up with managing partner Michel Durocher for The Abbey.

Stylishly designed with warm wood accents and colourful backlit artwork by Charles Forsberg— a playful, modern take on stained glass—The Abbey is a comfortable, welcoming venue with two rooms set apart from the main dining area for secluded group use.

The Pender Room, which faces Pender Street, is accessed by a beautiful curved staircase and can accommodate up to 16 people. The Abbott room features a television with HDMI quick input and can hold as many as 32 guests.
The rooms may be booked together, think cocktails in The Pender followed by dinner in The Abbott, or separately, day or night. The rooms are ideal for special occasions, quiet meetings, intimate celebrations, and office holiday parties. It’s private dining without the pretense.

The Abbey offers a strong selection of craft beers, wines by the glass or bottle, and creative handmade cocktails.
Conveniently located in Crosstown on the western edge of Chinatown, The Abbey is walking distance to the downtown core, Yaletown, the convention centre, and is a short cab ride to the West End and East Vancouver. It is blocks away from a SkyTrain station and steps to movie theatres and performing-arts centres as well as BC Place and Rogers Arena.

Accolades

burger1

“It’s bringing modern flavour and flair to traditional British pub fare.” Gail Johnson, Straight.com

“No ordinary lamb shepherd’s pie here; the hip, clean-lined ‘progressive tavern’ … ups the ante by using duck; neither does it plump for ordinary bangers, but serves Toulouse sausages with its mash. Try the starter Welsh rarebit; it’s like diving into a succulent personalized cheese fondue melted onto bread with a perfect watercress garnish, to boot. Cheers, indeed.” Lucy Hyslop, BC Living

“One of the best Happy Hours in Vancouver.” Anya Levyk, CBC On The Coast

“We’ve got nothing but praise for this cool new culinary spot.” Danica Jeffrey, View The Vibe

“Stylishly designed in modern, Westcoast setting, this Crosstown tavern offers an elevated, yet comfy dining experience.” Carlos Gomes, Vancouver Food Tour

“A dash more modern than the average monastery, this new room is the perfect place to contemplate the deeper meaning of life over a couple of beers and Andrey Durbach’s personal take on British pub fare.” Chelsea Novak & Julia Cheung, Restaurants Vancouver

The post GOODS | The Abbey On West Pender Invites One & All To Dress Up Or Dress Down On NYE appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2014/12/17/goods-the-abbey-on-west-pender-invites-one-all-to-dress-up-or-dress-down-on-nye/feed/ 0