Scout Magazine http://scoutmagazine.ca Vancouver Food And Culture By Andrew Morrison Wed, 04 Mar 2015 02:13:11 +0000 en-US hourly 1 GOODS | Award-Winning Miradoro Restaurant Returns, Tables New Menus At Tinhorn Creekhttp://scoutmagazine.ca/2015/03/03/goods-award-winning-miradoro-restaurant-returns-tables-new-menus-at-tinhorn-creek/ http://scoutmagazine.ca/2015/03/03/goods-award-winning-miradoro-restaurant-returns-tables-new-menus-at-tinhorn-creek/#comments Wed, 04 Mar 2015 02:13:11 +0000 http://scoutmagazine.ca/?p=111728 The GOODS from Miradoro Oliver, BC | Miradoro Restaurant, British Columbia’s premier winery restaurant, is pleased to announce it is now open for 2015, after a brief winter closure for the months of January / February. The award-winning destination restaurant,...

The post GOODS | Award-Winning Miradoro Restaurant Returns, Tables New Menus At Tinhorn Creek appeared first on Scout Magazine.

]]>
5836878371_14a980eb8b_o

The GOODS from Miradoro

Oliver, BC | Miradoro Restaurant, British Columbia’s premier winery restaurant, is pleased to announce it is now open for 2015, after a brief winter closure for the months of January / February. The award-winning destination restaurant, at Tinhorn Creek Vineyards, offers stunning panoramic views of the South Okanagan Valley wine country and features Mediterranean-influenced cuisine that showcases the region’s finest ingredients, as well as Ocean Wise seafood.

Miradoro is ushering in spring with a new menu and a unique special for the month of March: guests can enjoy a special prix fixe three-course menu for just $39. Dishes such as: merlot braised Rosebank Farm chicken with polenta, cornmeal crackling, oyster mushrooms, Doug’s carrots; local arctic char with sunchoke puree, radicchio, roast shallots & mosto cotto and Hoggard’s pork loin with chestnut sausage – nettle spätzle, fermented cabbage, apple butter, created by Executive Chef Jeff Van Geest will be accompanied by efficient service, warmth and hospitality from owner Manny Ferreira and the team.

“Spring means new beginnings and we are pleased to be introducing an exciting array of local beers and spirits here at Miradoro, that will perfectly accompany our new dishes as well as Tinhorn Creek’s award-winning wines,” says Manny.

Returning on Tuesday March 17 at 6:30pm, the Communal Table will bring together locals and visitors to celebrate regional food and wine with friends both old and new. In keeping with Miradoro Restaurant’s food philosophy, all of the Communal Table Dinners will feature a special menu of family style fare that is local, rustic, simple, straightforward and seasonal. The Communal Table menu is $30 per person for multiple courses. Reservations are required.

Details

32830 Tinhorn Creek Road
Oliver, BC, V0H 1T0
Tel: 250.498.3742
Email: info@miradoro.ca
Web: www.miradoro.ca

Gallery

The People Who Make It Happen

5837429140_75012fd67a_b

Jeff Van Geest – Executive Chef
Manny Ferreira – Owner/Operator
Justin McAuliffe – General Manager & Sommelier

About Miradoro

5836883159_97f6a10690_b

Miradoro Restaurant is British Columbia’s premiere winery restaurant. A joint venture between Tinhorn Creek and restaurateur Manuel Ferreira (of Vancouver’s famed Le Gavroche), Miradoro is a destination to truly experience the best of B.C.’s wine country. Perched on the picturesque Tinhorn Creek estate, on the famed Golden Mile, Miradoro (which roughly translates to “Golden View” in Iberian) offers sweeping views of the scenic South Okanagan Valley and features Mediterranean-influenced cuisine that showcases the best local ingredients the region has to offer.

Executive Chef Jeff Van Geest, works closely with local farmers and producers to make Miradoro a restaurant that pays homage the bounty of the Okanagan. The menu draws inspiration from countries like Spain, Portugal and Italy – cuisines designed to pair perfectly with wine. The food is local, rustic, simple, straightforward and seasonal; and reflects Chef Van Geest’s belief that there’s nothing better than simply, but well-prepared ingredients from our local fields, forests and ocean.

Miradoro’s wine list, developed by General Manager and Sommelier Justin McAuliffe, showcases the award-winning wines of Tinhorn Creek, with both current and rare library releases available. The list also includes a hand-picked selection of standout wines from other wineries across B.C.

The 4,000 square foot restaurant features 65 seats indoors and 65 seats outdoors on a wrap-around deck. Ample use of natural woods and cork creates a room that is simple, yet elegant, and lets the food, wine and view be the stars of the show. Two full walls of glass ensure that every seat in the house can experience Miradoro’s panoramic view of the South Okanagan Valley, and an open-concept kitchen with a Wood Stone open-hearth oven as its centerpiece gives guests a great view of the action in the kitchen as well.

The design, construction and operation of Miradoro all reflect Tinhorn Creek’s commitment to sustainability. For example, the large overhanging roof reduces energy consumption by blocking the sun on hot summer days, while still letting in ample natural light. Before breaking ground, Tinhorn Creek worked with The Land Conservancy to identify native plant species to be replanted after construction, minimizing the impact to the natural habitats surrounding the restaurant. And in the restaurant, water is filtered and carbonated on-site to eliminate the shipping of bottled water and all biodegradable kitchen waste is composted for use in Tinhorn Creek’s vineyards.

Miradoro is open for lunch (11:30 am to 3 pm), afternoon tapas (3 pm to 5:30 pm) and dinner (5:30 pm to 9 pm) seven days a week. Miradoro is open ten months a year – closing in January and February.

The post GOODS | Award-Winning Miradoro Restaurant Returns, Tables New Menus At Tinhorn Creek appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/03/goods-award-winning-miradoro-restaurant-returns-tables-new-menus-at-tinhorn-creek/feed/ 0
SCOUT LIST | Ten Things That You Should Absolutely Do Between Now And Next Weekhttp://scoutmagazine.ca/2015/03/03/scout-list-ten-things-that-you-should-absolutely-do-between-now-and-next-week-43/ http://scoutmagazine.ca/2015/03/03/scout-list-ten-things-that-you-should-absolutely-do-between-now-and-next-week-43/#comments Tue, 03 Mar 2015 21:08:42 +0000 http://scoutmagazine.ca/?p=111702 by Michelle Sproule | The main objective of this website is to scout out and promote the things that make Vancouver such a sweet place to be. We do this with an emphasis on the city’s independent spirit to foster...

The post SCOUT LIST | Ten Things That You Should Absolutely Do Between Now And Next Week appeared first on Scout Magazine.

]]>
IMG_0275

by Michelle Sproule | The main objective of this website is to scout out and promote the things that make Vancouver such a sweet place to be. We do this with an emphasis on the city’s independent spirit to foster a sense of connectedness within and between our communities, and to introduce our readers to the people who grow and cook our food, play the raddest tunes in our better venues, create our most interesting art, and design everything from what we wear to the spaces we inhabit. The Scout List is our carefully considered, first rate agenda of super awesome things that we’re either doing, wishing that we could do, or conspiring to do this week. You can also check it out in the Globe & Mail, from our calendar to theirs…and yours!

GREASY SPOON | One of Canada’s best chefs, Scott Jaeger of The Pear Tree, will be cooking a special “Greasy Spoon” dinner at Save On Meats on the evening of Monday, March 9th. The menu has just been revealed, and it includes a Canadian Split Pea Soup with smoked ham hock and shallot froth; pastrami-cured duck confit inside rosti potato with poached hen’s egg; seasoned venison wrapped in double smoked bacon with fried brioche crouton, pickled tomato and trumpet mushroom gravy; and spiced caramel pear with hazelnut crumble and aged cheddar. Each course is paired with beer from Deep Cove Brewers. It promises to be a night to remember, and I hope to see you there. Snag one of the last remaining $95 tickets before they’re all gone! All proceeds go to help feed inner city kids in need and teach them about local food systems.
Mon, March 9 | Two seatings: 5:30pm & 8pm | 43 West Hastings St. | DETAILS

GIG | Toronto-based artist and “sequencing genius” Dan Snaith is in town. His electronic project, Caribou, is what Nic Bragg calls “one of the most in demand ‘live-electronic’ outfits going…” When fans discovered that this gig was going down at The Commodore rather than a larger venue, it sold out within minutes. To make everyone happy, Caribou is now slated to play two shows on Thursday night. Tickets are still going to be hard to come by!
Thu, March 5 | 7&10:30pm | The Commodore (868 Granville St) | $25 | DETAILS 

OPERA | Die Fledermaus continues on the stage at The QE Theatre. Set in the ballrooms and studies of high society Vienna, this performance has it all: romance, prison, trickery and comedy. From Vancouver Opera: “Strauss’s melody-filled music, especially his famous waltzes, is effervescent and intoxicating. Be prepared to laugh!” Featuring soprano Joyce El-Khoury as Rosalinde, tenor Roger Honeywell as Gabriel von Eisenstein, and Christopher Gaze as the tipsy jailer, Frosch. Put on your best duds and head out for a night at the Opera!
Now through March 8 | Queen Elizabeth Theatre (649 Cambie St) | Various $ | DETAILS

PHOTOGRAPHY |  The Remington Gallery launches the first solo exhibition of works by Vancouver photographer David Crompton this Friday night. The Emily Carr alumni’s exhibition showcases a selection of images from his second book, Common, which is described as a being a record of  “the passage of a season captured through light, weather, texture and the movement of strangers within it’s frames.” The show then runs March 7-28. Pop your head in to the Gam Gallery (just next door) to catch an exhibition featuring Crompton’s wife, Tristesse Seeliger (more below).
Fri, March 6 | 7-11pm | The Remington Gallery (108 E. Hastings) | DETAILS

MAPS | Tristesse Seeliger uses a variety of methods – painting, photocopy transfers, collage, printmaking – to transform historical Geological Survey of Canada maps into objects. As the Gam explains: “Seeliger fuses cartography and geometry to create new places and spaces that coax the brain to drift from the analytical to the sensory, and to delight in what is sensual, familiar, and universal.” Hit the gallery on Friday night to check out The Map Is Not The Territory. If you can’t make it, rest easy: this show runs until March 28th.
Fri, March 6 | 7-11pm | Gam Gallery (110 E Hastings St at Columbia) | DETAILS

UKULELE FESTIVAL | The Vancouver Ukulele Festival has a habit of selling out. Know why? Because ukuleles are rad. This year’s festival is bigger than ever and includes a multi-performance concert at St. James Hall that will see a fine line-up of ‘Ukesters’ (Sarah Maisel & Craig Chee from San Diego, California, Victoria Vox from Baltimore, Aaron & Nicole Keim of Portland, Oakland’s John Nash and hosts Daphne Roubini & Andrew Smith, from Vancouver). Also expect a weekend of workshops for every level of ukulele enthusiast as well as demonstrations, talks and the sweet sound of ukulele strings floating through the air.
March 6-8 | 7pm | Various Venues | $18 advance, $25 door | DETAILS

NATURE | Head to Iona Beach in Richmond for a biologist-led walk to learn about owls on Friday evening. Iona is known as raptor-friendly habitat (Short-eared Owls particularly dig it out there) and the knowledgeable biologists from Wild Research will be on site to explain what owls like about the setting, what they eat, where they hide and how to spot one. It’s easy to get to Iona Beach; you cross the Arthur Laing Bridge on your way to the airport but turn right at the first traffic light (Grauer Road). Grauer then becomes Ferguson Road which will then become the Iona Island Causeway. This event has a $5 price tag and registration is requested. Visit www.metrovancouveronline.org or call 604-432-6359 to get your name on the list.
Fri, March 6 | 6-8pm | Iona Beach Regional Park | $5 | DETAILS

PAPER | Cityscape Community Art Space in North Van has a cool paper-centric exhibition opening this week. Purely Paper is a group show featuring artists who create paper-based works. Think stunning and intricate cuttings by Rachael Ashe, sculptures by Anyuta Gusakova, Mehran Modarres-Sadeghi’s drawings, installation art by Connie Sabo, and amazing origami by Joseph Wu.
Fri, March 6 | Cityscape Community Art Space (335 Lonsdale Ave) | DETAILS

INDIE LOVE | Make your way to Main Street this Sunday for a spring tradition: Blim Market. Expect 50 local vendors selling everything from handmade jewellery and vintage clothing to pottery, plants and baked goods. As always, the good folks from Open Sesame will be there with some tasty hot food to keep your belly full as you wander. Good stuff made by local peeps!
Sun, March 8| 12-6pm | Heritage Hall (3102 Main St.) | DETAILS

SPRING FORWARD | March is that turning point on the calendar when we can begin to remember longer days and hold on tight to the knowledge that the warmth of summer is on its way. Thankfully, that momentous point (Daylight Savings Time) comes this week. Late on Saturday night – or more accurately, at about 2am on Sunday morning – our clocks will spring forward, making room for the extra daylight that will help put down the doldrums.
Sun, March 8 | 2am

 

Check the Globe & Mail every Thursday for our Special Weekend Edition of the Scout List

——————————————————————————————-

late-may-2009-169Michelle Sproule grew up in Kitsilano and attended University in Australia and the University of Victoria before receiving her graduate degree in Library Sciences from The University of Toronto. She lives in beautiful Strathcona and enjoys wandering aimlessly through the city’s streets with her best friend – a beat up, sticky, grimy (but faithful) camera.

——————————————————————————————–

The post SCOUT LIST | Ten Things That You Should Absolutely Do Between Now And Next Week appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/03/scout-list-ten-things-that-you-should-absolutely-do-between-now-and-next-week-43/feed/ 0
TEA & TWO SLICES | On Punishing Students & Winning The War Against The Burb Panzerhttp://scoutmagazine.ca/2015/03/03/tea-two-slices-on-punishing-students-winning-the-war-against-the-burb-panzer/ http://scoutmagazine.ca/2015/03/03/tea-two-slices-on-punishing-students-winning-the-war-against-the-burb-panzer/#comments Tue, 03 Mar 2015 20:19:17 +0000 http://scoutmagazine.ca/?p=111469 by Sean Orr | Spent a ridiculous amount of money on a Bachelor of Arts degree only to get a job at Starbucks? No car for you. ICBC may withhold licence for outstanding court fines, student loans in default. Because...

The post TEA & TWO SLICES | On Punishing Students & Winning The War Against The Burb Panzer appeared first on Scout Magazine.

]]>
5487871581_68c79d8dce_b

by Sean Orr | Spent a ridiculous amount of money on a Bachelor of Arts degree only to get a job at Starbucks? No car for you. ICBC may withhold licence for outstanding court fines, student loans in default. Because helping people out of debt does nothing to perpetuate economic disparity. They must be punished!

Ergo, The Return of the 19th Century.

More faux class-consciousness by PostMedia: Hairdresser: $75 an hour. Nurse: $30 an hour. Hairdresser: chair rental, no union, no job security, no overtime, dependent on tips…

How dare they! Refugee immigrants reporting higher incomes to CRA than investor immigrants. Pretty sure the keyword there is “reporting”.

We should have let them finish! Toronto tunnel dug by 2 men as ‘man cave’, police say. Sadly, if that tunnel was in Vancouver it would be worth $2.3 million and then flipped for $5 million.

If it bleeds it leads: Meet the Menstruators Fighting Canada’s ‘Tampon Tax’. “A Q&A with two young people petitioning for tax exemption. Period…”. We get it.

Locals only: 21 Reasons You Won’t Want To Visit British Columbia Right Now. Weird how endless talk about a transit tax isn’t on there…

Neither are our horrible drivers: BC government to crack down on left-lane bandits. Move. The. Fuck. Over.

Limousine, party bus and stretch SUV regulations overhauled by BC. Um, hello, CBC? They’re called Burb Panzers. We expect a notice of correction.

Shit hawks: B.C.’s seagull population dives as marine food drops. That can’t be true. I’m not that gull-able.

Spock me a fiver: ‘Spocking’ Laurier on $5 not illegal, says Bank of Canada.

The post TEA & TWO SLICES | On Punishing Students & Winning The War Against The Burb Panzer appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/03/tea-two-slices-on-punishing-students-winning-the-war-against-the-burb-panzer/feed/ 0
GOODS | “Oyama” Set For Spring Break With Special Mango Rum Pork, Maui Beef, & Morehttp://scoutmagazine.ca/2015/03/03/goods-oyama-set-for-spring-break-with-special-mango-rum-pork-maui-beef-more/ http://scoutmagazine.ca/2015/03/03/goods-oyama-set-for-spring-break-with-special-mango-rum-pork-maui-beef-more/#comments Tue, 03 Mar 2015 18:18:07 +0000 http://scoutmagazine.ca/?p=111704 The GOODS from Oyama Sausage Company Vancouver, BC | The blossoms on the trees in Vancouver have put spring into everyone’s step early this year. Oyama Sausage wants to celebrate this with their Aloha Festival. In mid-March, get your Irish...

The post GOODS | “Oyama” Set For Spring Break With Special Mango Rum Pork, Maui Beef, & More appeared first on Scout Magazine.

]]>
7135630433_1e562ff285_o-(1)

The GOODS from Oyama Sausage Company

Vancouver, BC | The blossoms on the trees in Vancouver have put spring into everyone’s step early this year. Oyama Sausage wants to celebrate this with their Aloha Festival. In mid-March, get your Irish on with a green celebration fit for any Celt as St. Paddy’s Day is honoured with enthusiasm. And don’t forget to order your Easter Ham; Easter comes early this year – Good Friday is April 3rd. Visit Oyama Sausage on Granville Island or email your order in advance to moreinfo [at] oyamasausage.ca.

Thurs. March 5th- Sun. 8th
Aloha Fiesta! Ready for Spring Break
Whether you choose to go somewhere tropical or stay in beautiful Vancouver, it’s always sunny at Oyama. Enjoy sausages like Mango Rum Pork, Maui Beef, Bloody Mary Lamb, Chorizos and many more – Happy Spring Break.

Thurs. March 12th – Sun. 15th
St. Paddy’s Day Weekend
Even though the actual day falls on the following Tuesday, there is no reason not to celebrate the luck of the Irish the weekend before. Enjoy favorites such as Beef Guinness Sausage, Beef Stout and Onion Sausage, Irish Spring Chicken Sausage, Irish Potato Leek Sausage and many other selections.

Friday March 27th – Sunday 29th
Boudin Noir Weekend
Order ahead to ensure you don’t miss out.

Details

Granville Island Public Market | 1689 Johnston St. Vancouver B.C. | V6H 3R9
Telephone & Fax: 604-327-7407
Email: moreinfo@oyamasausage.ca
Web: www.oyamasausage.ca | Twitter

Gallery

The People

7135631429_30ca97c593_o

Owners: John and Christine van der Lieck

About Oyama Sausage Co.

14119589987_3943158229_b
We opened our store on Granville Island in the amazing Public Market in 2001, moving to Vancouver from the Okanagan, where we were in business for 15 years. The business is owned by John and Christine van der Lieck. John is a fifth generation master sausage maker from Europe who has worked all over the European continent and is a true master in the trade of artisanal charcuterie. Our background is German and Dutch. At varying times, we make over 400 products, from patés and terrines to salamis, to hams, prosciuttos and many other dry cured treats, to sausages (dozens of links – fresh and smoked), pork pies, sliders and snacks, taking inspiration from many different ethnic backgrounds. These products are handmade in our kitchen in Vancouver. Our wonderful products are made with Canadian inspected free range, organic or family farm raised meats (pork, beef, bison, duck, elk, chicken, turkey and more), with natural herbs and spices sourced from all over the world. We carefully source all our ingredients, only the best will do! You will find many of our products in many of Vancouver’s fine restaurants and eateries.

The post GOODS | “Oyama” Set For Spring Break With Special Mango Rum Pork, Maui Beef, & More appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/03/goods-oyama-set-for-spring-break-with-special-mango-rum-pork-maui-beef-more/feed/ 0
DIG IT | Tracing The Story Of The Forbidding Building At 300 Alexander Street In Railtownhttp://scoutmagazine.ca/2015/03/03/dig-it-going-back-in-time-through-the-old-seemingly-derelict-building-at-300-alexander/ http://scoutmagazine.ca/2015/03/03/dig-it-going-back-in-time-through-the-old-seemingly-derelict-building-at-300-alexander/#comments Tue, 03 Mar 2015 17:44:52 +0000 http://scoutmagazine.ca/?p=111549 by Stevie Wilson | In its current derelict condition, the old property at 300 Alexander St. is not much more than a place to post bills and movie flyers. Like many other historic buildings in the area, its original purpose and...

The post DIG IT | Tracing The Story Of The Forbidding Building At 300 Alexander Street In Railtown appeared first on Scout Magazine.

]]>
Vancouver,-1887-(CVA-AM54-S4---Str-P223)

by Stevie Wilson | In its current derelict condition, the old property at 300 Alexander St. is not much more than a place to post bills and movie flyers. Like many other historic buildings in the area, its original purpose and design are obscured by the wear of time and improper care. This address, however, and indeed the block it sits on, features interesting ties to the origins and economic development of our city.

Before this current iteration, 300 Alexander St. belonged to a home located across the street adjacent to Ask for Luigi. The house was owned by R.H. Alexander, who by 1891 had risen through the ranks at the nearby Hastings Mill and was serving as the local manager for the newly established British Columbia Mills Timber & Trading Company. In addition to being at the center of what was once a popular neighbourhood for early Vancouver’s elite, the house was listed as No. 1 on the civic water service registry, with the rest of the block listed shortly thereafter.

16665316662_9bbe603ab5_k

The “new” 300 Alexander was constructed in 1922 (architect unknown) for the Vancouver & Victoria Stevedoring Company (otherwise known as Victoria & Vancouver, depending who you ask). The company featured locations across the province, and did well to cash in on the bustling port nearby. The stucco façade and parapet reflect a slight variation on the Mission Revival style, while unique details such as the oval insets (reminiscent of port holes) and anchor and ship wheel motif at the top of the parapet indicate its original nautical theme. The building features two separate entrances, and as the site actually sits on two lots of land (historically listed as 300 and 302 Alexander) it occasionally had two businesses operating inside. In the 1940s, for example, 302 Alexander was listed as the “Vancouver Girls School of Practical Arts”.

By the early 1950s, 300 Alexander St. was home to Universal Sales & Service, a refrigeration company, and thus began its long-term trend of commercial tenancy. In the 1970s, Hall Les Filter Service was operating there (see archival photo below) along with United Gear & Machine Works, and later Lawrence & Redpath Architects.

Today, the back section is used as a warehouse/shipping portion for the adjacent China Cereals & Oils Corp on Gore Street, while the front remains neglected. Despite being documented in a 1984 survey as a historical building, it hasn’t yet received heritage status from the City. Here’s hoping that oversight is remedied before the demo crew arrives.

EXPLORE THIS NEIGHBOURHOOD

The post DIG IT | Tracing The Story Of The Forbidding Building At 300 Alexander Street In Railtown appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/03/dig-it-going-back-in-time-through-the-old-seemingly-derelict-building-at-300-alexander/feed/ 0
DINER | Chef Mike Robbins & Jeff Parr Get Set To Open Annalena In Kitsilano Next Weekhttp://scoutmagazine.ca/2015/03/03/diner-chef-mike-robbins-jeff-parr-get-set-to-open-annalena-in-kitsilano-next-week/ http://scoutmagazine.ca/2015/03/03/diner-chef-mike-robbins-jeff-parr-get-set-to-open-annalena-in-kitsilano-next-week/#comments Tue, 03 Mar 2015 17:24:01 +0000 http://scoutmagazine.ca/?p=111683 by Andrew Morrison | I took a look inside Annalena in Kitsilano yesterday. The highly anticipated first restaurant from former Oakwood chef Mike Robbins and Jeff Parr is nearly finished, and is set to open to the public next Tuesday....

The post DINER | Chef Mike Robbins & Jeff Parr Get Set To Open Annalena In Kitsilano Next Week appeared first on Scout Magazine.

]]>
IMG_4088

by Andrew Morrison | I took a look inside Annalena in Kitsilano yesterday. The highly anticipated first restaurant from former Oakwood chef Mike Robbins and Jeff Parr is nearly finished, and is set to open to the public next Tuesday. Also on hand for my walk-through were barman Kevin Browlee, who has drafted a creative and playful cocktail list that flirts with the menu, and sous chef Mark Singson, who is reunited with Robbins in the kitchen after his run at Saint Crispin in Melbourne.

IMG_4091

I spied the menu draft. It looks fantastic. Though I was told that all of it was subject to change come opening day, items that nevertheless got me especially excited included a pickle brine fried chicken with horseradish maple aioli; mussels in a garlic and fermented fennel broth with smoke essence; uni chowder with lobster tail and garlic butter mirepoix; and mashed potato chips with sweet and sour sauce. All very inventive, fun, and presumably delicious. Vintage Robbins.

IMG_4076

For a refresher, here’s the basic skinny on the place, as we reported it back in January:

The talented former chef of The Oakwood, Mike Robbins, will soon score the keys to what will eventually be his first restaurant. He’s reunited/joined forces with FOH veteran Jeff Parr (formerly of The Oakwood, currently on the floor at Chambar) to open a new eatery called AnnaLena in the old Kits Daily Kitchen spot at 1809 West First Avenue.

The food concept will follow what we’ve come to expect from Robbins, which is to say Modern Canadian comfort. He nailed the milieu at the Oakwood – and I mean he really nailed it. I’ve only ever walked away from the gem completely satisfied (true even after Robbins’ departure), and consider it to be hugely under-rated (not to mention one of the very best brunch joints in town). If AnnaLena is anywhere near as good as The Oakwood – and I trust it will be – it’ll prove a major win for this isolated slice of Kitsilano.

The pair take possession of the 65 seater on February 3rd (at the end of Dine Out), and their goal is to open at some point in early March. What’s in a name? AnnaLena is a portmanteau-honorific combining the two first names of Robbins’ two grandmothers. Aw…

Hours at the newcomer will be 5pm to late-night, Tuesday through Sunday. Expect them to launch brunch at some point down the line, too. Take a closer look inside below.

AnnaLena-Dec2914-199

ALL ANTICIPATED OPENINGS

The post DINER | Chef Mike Robbins & Jeff Parr Get Set To Open Annalena In Kitsilano Next Week appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/03/diner-chef-mike-robbins-jeff-parr-get-set-to-open-annalena-in-kitsilano-next-week/feed/ 0
HEADS UP | YVR Photography All-Star Show Set To Benefit The Liberia Pure Honey Projecthttp://scoutmagazine.ca/2015/03/02/heads-up-all-star-yvr-photographers-show-set-to-benefit-the-liberia-pure-honey-project/ http://scoutmagazine.ca/2015/03/02/heads-up-all-star-yvr-photographers-show-set-to-benefit-the-liberia-pure-honey-project/#comments Tue, 03 Mar 2015 01:40:21 +0000 http://scoutmagazine.ca/?p=111671 by Grady Mitchell | On the evening of Thursday, March 5th, local photographers Andrew Querner and Nich McElroy will open a show they’ve curated in support of a Vancouver NGO, the Universal Outreach Foundation. The UOF began work in Liberia...

The post HEADS UP | YVR Photography All-Star Show Set To Benefit The Liberia Pure Honey Project appeared first on Scout Magazine.

]]>
IMG_8413

by Grady Mitchell | On the evening of Thursday, March 5th, local photographers Andrew Querner and Nich McElroy will open a show they’ve curated in support of a Vancouver NGO, the Universal Outreach Foundation. The UOF began work in Liberia in 2008 helping to rebuild in the wake of a bitter civil war and, more recently, the Ebola outbreak. Although the UOF runs a number of programs in Liberia, this show will support one in particular, the Liberia Pure Honey Project.

The Honey Project is a grassroots economic initiative that provides materials, knowledge and training for Liberian farmers to begin keeping bees and selling the honey they produce “from the comb to the jar.” With much of the printing and framing costs covered by an initial donation, all the proceeds from every print sale will go to the UOF towards expanding the Honey Project and recruiting new beekeepers.

The core of the show is an all-star list of Vancouver photographers: both Nich and Andrew, Jennilee Marigomen, Grant Harder, Jennifer Latour, Birthe Pontiak, Tristan Casey, Andy Grellmann, Grant Harder, and many more. Most of the prints will be editions of ten at 11×14 and priced at $100, with select larger prints in smaller editions available (you can check out the prints beforehand here). This show will offer a great chance to get acquainted with some of Vancouver’s best photographers, grab a print at an incredible deal, and support a local organization all at once.

The opening will run from 7pm to 10pm on Thursday, March 5th at Make Gallery (257 East 7th Ave), and will remain up for a month. If you can’t make the opening on March 5th or don’t live in town, prints will be available for purchase online. For more info, visit the show’s Facebook page.

Screen-Shot-2015-02-27-at-1.27

The post HEADS UP | YVR Photography All-Star Show Set To Benefit The Liberia Pure Honey Project appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/02/heads-up-all-star-yvr-photographers-show-set-to-benefit-the-liberia-pure-honey-project/feed/ 0
GOODS | Meyer Family Vineyards’ Get Set For Spring Release Party — Tickets Now Availablehttp://scoutmagazine.ca/2015/03/02/goods-meyer-family-vineyards-get-set-for-spring-release-party-tickets-now-available/ http://scoutmagazine.ca/2015/03/02/goods-meyer-family-vineyards-get-set-for-spring-release-party-tickets-now-available/#comments Tue, 03 Mar 2015 00:34:15 +0000 http://scoutmagazine.ca/?p=111656 The GOODS from Meyer Family Vineyards Okanagan Falls | Tickets have just been released for Meyer Family Vineyards’ annual Spring release party on May 16th. Be among the first to try our new release 2013 Single Vineyard and 2014 Spring...

The post GOODS | Meyer Family Vineyards’ Get Set For Spring Release Party — Tickets Now Available appeared first on Scout Magazine.

]]>
Screen-Shot-2015-03-02-at-4.26

The GOODS from Meyer Family Vineyards

Okanagan Falls | Tickets have just been released for Meyer Family Vineyards’ annual Spring release party on May 16th. Be among the first to try our new release 2013 Single Vineyard and 2014 Spring wines! Mingle with proprietors JAK & Janice Meyer and enjoy a delicious Pig Roast & BBQ buffet while taking in the stunning views from our Okanagan Falls vineyard.

The event starts at 1pm with some wine sampling while Chef Heinz from Catering Done Right prepares a Pig Roast & BBQ buffet. Enjoy live music with UnCorked all afternoon and kick off your shoes for some dancing in our vineyard garden area.

Tickets are $75 + gst per person, wine club members get 10% off tickets. Price includes complimentary wine samples from 1-2PM and Pig Roast BBQ Buffet served with wine. Additional wine sales are available by the glass or bottle.

Purchase tickets online at www.MFVwines.com or call 250-497-8553.

Details

Logo---Red

4287 McLean Creek Rd | Okanagan Falls, BC | V0H 1R1
Telephone: 250 497 8553
Web: www.mfvwines.com | Facebook | Twitter

Gallery

———————————————————————–

photos by Henry Georgi

The People

JAK

Owners: JAK Meyer and Janice Stevens
Winemaker and viticulturist: Chris Carson
Assistant winemaker and viticulturist: Geoff Jejna
Tasting room manager: Sharon Misselbrook

About Meyer Family Vineyards

6917291771_190ab4dde2_b

Meyer Family Vineyards, the little winery with the big reputation, now has two vineyards in the beautiful wine regions of the Okanagan Valley of BC; Old Main Road Vineyard, located on the Naramata Bench and McLean Creek Vineyard, the newest vineyard and winery on McLean Creek Road in Okanagan Falls. Nestled amongst beautiful orchards, rolling hills, crystal clear lakes, and unique micro climate, the Okanagan Valley is now home to well over 100 vineyards and is the ideal terroir for growing grapes. The same latitude as Champagne in France, the Okanagan is well suited for the Burgundy style wines that Meyer Family Vineyards is known for.

The Meyer Family

JAK (John Arthur Kenneth) and his wife Janice Stevens, wanted a place to put down roots and raise their two young daughters. They had lived in Alberta, Vancouver, the Turks and Caicos but after almost a year in Vernon they found themselves attracted to the lifestyle, the beauty, and the opportunities of the Okanagan. After years of sampling the best wines in the world, both appreciating and collecting wine, a vineyard seemed like a good fit. Three years of searching for the perfect site, led them finally to a small acreage in Naramata. With the help of a team of leading experts in Canada, they began to craft their single vineyard wines of excellence; Micro Cuvée Chardonnay and Tribute Chardonnay.

Then in 2008 they added the Okanagan Falls property which included a modest 2400 sq ft winery and another 16 acres of vines. Everything was in place for producing premium single vineyard Chardonnay and Pinot Noir as well as a second tier label which includes Gewurztraminer, Rose and mid tier Chardonnay and Pinot Noir. The new tasting room was completed in October of 2010 and plans are in place for a special events area which will be used for hosting concerts, catered dinners or just as perfect place for guests to relax, kick back and enjoy the surroundings.

Reviews & Accolades

6917285723_1c483a444a_b

“the best dry white wines I have ever tasted from Canada”.
Steven Spurrier, Decanter Magazine

“It’s the Pinot you bring home to Mom… the one you’ll turn to for dependable quality and Pinotranquility”
Liam Carrier, IconWines.com

“A beauty that takes Okanagan Chardonnay to a new level of elegance and complexity”
4 and a half stars, Vines Magazine

“On the palate, the fruit is lush – citrus, ripe apple, a touch of butterscotch – without any of the heaviness one sometimes finds on oaked Chardonnay. This wine is bright and fresh and also shows a laser-like purity. 92/100”
John Schreiner on Meyer 2010 Old Main Vineyard Chardonnay – Tribute Series

The post GOODS | Meyer Family Vineyards’ Get Set For Spring Release Party — Tickets Now Available appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/02/goods-meyer-family-vineyards-get-set-for-spring-release-party-tickets-now-available/feed/ 0
GOODS | New West’s River Market Kicks Off 2015 “ONE Prize” Community Grant Programhttp://scoutmagazine.ca/2015/03/02/goods-new-wests-river-market-kicks-off-2015-one-prize-community-grant-program/ http://scoutmagazine.ca/2015/03/02/goods-new-wests-river-market-kicks-off-2015-one-prize-community-grant-program/#comments Tue, 03 Mar 2015 00:19:39 +0000 http://scoutmagazine.ca/?p=111651 The GOODS from River Market New Westminster, BC | As the fourth year of New West’s ONE Prize community grant program gets underway, it’s clear that it truly is a gift that keeps on giving. Applications are now open for...

The post GOODS | New West’s River Market Kicks Off 2015 “ONE Prize” Community Grant Program appeared first on Scout Magazine.

]]>
8270557154_577b4fc2cb_b

The GOODS from River Market

New Westminster, BC | As the fourth year of New West’s ONE Prize community grant program gets underway, it’s clear that it truly is a gift that keeps on giving. Applications are now open for the fourth year of ONE Prize; the hunt is once again underway for innovative, community-based projects.

“Many of the projects kick-started by the ONE Prize have continued to enrich community life beyond their initial pilot,” explains River Market’s ONE project lead Leslie Shieh. As examples, she points to PopLuck, a series of pop-up potluck picnics, and So Are We Creative, a community event collective, both funded in year one and both still growing.” Amongst the winners are ArtStarts and the Festival of Trees, both of which brought wonderful children’s programming and have received additional sources of funding. “It shows that given seed money and support, a great idea and commitment to one’s community can really have an impact,” says Shieh.

Last year, 19 outstanding projects were submitted to ONE Prize. The winners last year included Hammer and Saw, an organization founded by two technical education teachers who are committed to empowering youths through skills training and community engagement. Seniors Out N’ About is a program by the Seniors Services Society that prevents senior isolation in our community through organized outings. Seniors to the Market Shuttle Program, proposed by the Royal City Farmers Market, provides seniors door to door services to the Farmer’s Market to engage with local farmers and to shop for local produce.

Donald’s Market and River Market launched ONE Prize in 2012 as a community fund for New Westminster. When ONE members shop at Donald’s Market, the grocery store contributes 1% of every dollar spent to the ONE Prize fund. The winners are decided by members who vote for their favourite projects from a shortlist of submitted proposals. Projects can be big or small, but must contribute positively to living, working, or playing in New Westminster.

For 2015, ONE members have collectively raised $6,000 for the ONE Prize. Three projects will be awarded $2,000 each. The project group can be a non-profit organization, a for-profit enterprise, a community group, or an individual. The aim of ONE Prize is to kick start new projects or strengthen existing ones, rather than to fund a group’s ongoing operating costs.

Donald’s Market general manager Eric Siu says it’s a simple idea based on the power of community. “It’s about investing in our own backyard. Through ONE Prize, we can support local projects that contribute to the place where we all live and work.”

Project proposals are submitted online. The deadline for submission is March 22, 2015. Please visit www.rivermarket.ca/oneprize for more information and the submission form. After receiving submissions, River Market and Donald’s Market will shortlist the projects and ask ONE members to vote. Prizes will be announced in early May 2015.

To contribute to the ONE Prize fund, shoppers can sign up for membership through a Donald’s Market cashier at River Market. Members also benefit from ONE Perks: discounts at River Market restaurants, shops, schools and businesses. Get more information at http://rivermarket.ca/one.

DETAILS

810 Quayside Dr. | New Westminster, B.C. | V3M 6B9
Telephone: 604-520-3881
Web: www.rivermarket.ca | Facebook | Twitter

GALLERY

  • 016 - Boardwalk
  • GreatWallTea
  • Garden
  • Edible Garden
  • Donald's
  • SummerNight
  • Re-Up

THE PEOPLE

Mark Shieh: Director
Mia Ciric: General Manager
Deana Lancaster: Marketing Manager
Kiran Rai Office: Administrator
Jennifer Lee: Graphic Designer
Leslie Shieh: Project Planner

ABOUT RIVER MARKET

When faced with the task of revitalizing the Westminster Quay Public Market back in 2008, the River Market team wondered: How to reinvent a public market without becoming a mall?

The concept — food-led revitalization centred on local, independent businesses — has proven to be successful since the market opened in November 2010. All of the tenant-partners are founded in the Lower Mainland, if not right in the Market itself. The innovative approach unites people around the activities of food, its emphasis on cultural and communal activities helps distinguish the Market from other retail outlets, and a customer loyalty program reinvests 1% of money spent at River Market into grassroots projects in New Westminster.
The Market’s food precinct, based on a unique “Food 360″ vision, celebrates the full circle of food. At River Market, you can grow herbs in edible garden plots, shop for organic produce in Donald’s flagship store or at the Royal City Farmers’ Market, participate in cooking classes, share meals in restaurants and cafes, and enjoy food festivals. The 360 degrees is completed with a Market-wide composting program.

In addition to food for your body on the first floor, River Market feeds your curiosity on the second floor with an Artisan Market, Music Box Music School, The Network Hub and the Vancouver Circus School. The Market plays host to events such as workshops and speakers’ series, to engage and educate the public on a variety of subjects.

The goal is to help strengthen the links between residents and local businesses, and with the local food system.

The post GOODS | New West’s River Market Kicks Off 2015 “ONE Prize” Community Grant Program appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/02/goods-new-wests-river-market-kicks-off-2015-one-prize-community-grant-program/feed/ 0
DRINKER | On Smoking Whale Testicles And How To Open Champagne With A Sniper Riflehttp://scoutmagazine.ca/2015/03/02/drinker-on-smoking-whale-testicles-and-how-to-open-champagne-with-a-sniper-rifle/ http://scoutmagazine.ca/2015/03/02/drinker-on-smoking-whale-testicles-and-how-to-open-champagne-with-a-sniper-rifle/#comments Tue, 03 Mar 2015 00:04:37 +0000 http://scoutmagazine.ca/?p=111644 by Treve Ring | Straight off a full week of wining and dining at the 37th annual Vancouver International Wine Fest, I’m sure happy to see this report about how drinking wine amounts to an hour’s work out. I take this...

The post DRINKER | On Smoking Whale Testicles And How To Open Champagne With A Sniper Rifle appeared first on Scout Magazine.

]]>
o-MOBY-DICK-facebook

by Treve Ring | Straight off a full week of wining and dining at the 37th annual Vancouver International Wine Fest, I’m sure happy to see this report about how drinking wine amounts to an hour’s work out. I take this to mean I don’t have to go to the gym ever again. Seeing as moderate drinking makes you smarter, too, I reckon I’m actually pretty well sorted, thank you very much.

And those after-after festival cocktails will ensure my immune system remains in tip top shape as well. Cheers, science!

Proof I’m a democratic equal opportunist drinker: researchers have shown that the bacteria that creates the bubbles in beer helps people fight off infections and autoimmune diseases. Might as well share a pint with man’s best friend, no?

On second thought, I think I’ll be sharing my brew with a beer delivering rabbit, because Brooklyn. Cheers, Wallace!

The ultimate proof Portlandia is real? Portland brewers are making beer with treated sewage.

And the ultimate proof that Iceland is insane? An Icelandic micro-brewery has announced its new beer will be flavoured with smoked whales’ testicles.

Speaking of knowing what’s in your glass, some markets are making and considering mandatory nutrition labeling for their spirits. But if you’re drink-clueless enough to be shooting Fireball Cinnamon Whisky, you probably don’t care that it’s 25% sugar (11g/1.5oz!)

Where could they use such labeling education? Somewhere between the Federation of Retired White Zinfandel and the Factory State of Megawhisklandia, I’d wager.

I’m going to leave Kentucky out of it – they have their own problems (rampant rampaging whisky fungus being one of many).

Those with more expensive tastes (or at least expense accounts – lets leave taste out of this) may want to study up on how to open Champagne with a sniper rifle. Because doesn’t it suck when you can’t find your sabre?

How to one-up your entertaining friends? With the world’s first wine & insect pairing guide, of course! The guide includes ten different wine and critter pairings, including mealworms with viognier, locusts with moscatel, and crickets with albariño.

The age old debate – does wine put you in the mood, or asleep – can be personally trialled and tasted at Bodegas Monje in Tenerife, Canary Islands. The winery has launched a series of “Wine & Sex” nights, featuring erotic games and the chance to enjoy wine “from an erotic and gastronomic” point of view “without the usual protocols of tasting notes, terroirs, crus and polyphenols”.

Related: if you have trouble finishing your wine, whipping out a box of wine condoms should do the trick.

THE DRINKER’S ARCHIVE

The post DRINKER | On Smoking Whale Testicles And How To Open Champagne With A Sniper Rifle appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/02/drinker-on-smoking-whale-testicles-and-how-to-open-champagne-with-a-sniper-rifle/feed/ 0
OPPORTUNITY KNOCKS | Special Events Asst. Required At “The Wickaninnish Inn” In Tofinohttp://scoutmagazine.ca/2015/03/02/opportunity-knocks-special-events-asst-required-at-the-wickaninnish-inn-in-tofino/ http://scoutmagazine.ca/2015/03/02/opportunity-knocks-special-events-asst-required-at-the-wickaninnish-inn-in-tofino/#comments Mon, 02 Mar 2015 21:35:30 +0000 http://scoutmagazine.ca/?p=111626 The GOODS from The Wickaninnish Inn Tofino, BC | The Pointe Restaurant at The Wickaninnish Inn is looking for a Special Events Assistant with exemplary customer service skills and a demonstrated willingness to exceed guest expectations are the minimum expectations...

The post OPPORTUNITY KNOCKS | Special Events Asst. Required At “The Wickaninnish Inn” In Tofino appeared first on Scout Magazine.

]]>
6506209415_aeff635620_o

The GOODS from The Wickaninnish Inn

Tofino, BC | The Pointe Restaurant at The Wickaninnish Inn is looking for a Special Events Assistant with exemplary customer service skills and a demonstrated willingness to exceed guest expectations are the minimum expectations for all Wickaninnish employees and managers. The successful candidate will have the following qualifications:

– Must possess the ability and desire to assist in leading a world-class Special Events team.

– Excellent leadership skills are required to lead the Special Events team.

– Good knowledge of Human Resources functions.

– Excellent interpersonal and communication skills, both written and verbal are required.

– Excellent organizational skills, attention to detail, ability to multi-task in a stressful environment, and creative problem solving skills are necessary.

– Effective cost management of labor and other resources. Although not involved in the budget process must be familiar and work within the approved Departmental expenses.

– Working knowledge of Squirrel, Epitome, Maximizer, Open Table, Microsoft Word and Excel and File Maker Pro are assets.

– Willing to maintain flexible work schedule and must enjoy working weekends and evenings.

– Must have current Serving It Right certificate and unrestricted BC Driver’s License.

– This position requires physical activity and heavy lifting; candidates must be able to meet these demands of the position.

– Ability to commit until the end of October 2015

– Previous Food and Beverage experience is required.

– Previous Banquet or Catering experience would be an asset

MAIN OBJECTIVES for SPECIAL EVENTS ASSISTANT:

– Be true to the mission statements of the Inn. Constantly ensure that the “5 C” standards of Relais & Chateaux, the AAA standards, and Wickaninnish service philosophies are followed.

– Desire to assist and lead by example and be a pro-active member of the Special Events Team of the Wickaninnish Inn.

– Must support and assist the Special Events Manager as they are responsible and accountable for the actions of all Special Events Team Members. Work as a “hands-on” Supervisor, assisting the team as they strive to meet or exceed guests’ expectations, while on duty.

– In the absence of the Special Events Manager, be the contact person for all guests or team members who may be requiring immediate assistance from the Special Events Department, and/or follow up with guest concerns as necessary, while on duty.

– Participate in all Human Resource functions within the Special Events Department, as directed by the Special Events Manager.

– Contribute and assist in creating a positive atmosphere for learning & development for the Special Events Team Members.

– Assist in creating, implementing, monitoring and continually improving systems designed to organize and control the efficient flow of guests, team members & supplies through the Special Events Department.

– Be responsible for the overall cleanliness and physical condition of the Special Events Departmental and storage areas while on duty.

– Assist in the completion of all assigned administrative responsibilities required to maintain the smooth operation of the Special Events Department.

– Keep guests and team members of the Inn safe and free from harm while on duty.

– Be familiar with the position descriptions for the Special Events Manager, and in their absence complete their duties, when appropriate.

To apply for this career opportunity, please send your resume with letter of intent to jobs [at] wickinn.com. By submitting an application you are attesting that the information given is accurate and you give consent to The Wickaninnish Inn to verify through means of previous employer contact and collection of information directly or in directly through public social media. Due to the volume of applications we will only be contacting applicants that we feel are most compatible with our property.

Details

The Pointe Restaurant at the Wickaninnish Inn
PO 250 Tofino, BC | V0R 2Z0
Telephone: 800-333-4604
Web: www.wickinn.com | Facebook | Twitter

Gallery

The People

8576992450_eef368fdac_o

Charles McDiarmid, Managing Director
Warren Barr, Executive Chef
David Sider, Restaurant Chef
Jamie Wilson, Sous Chef
Martin Dean, Junior Sous Chef
Adrian Gatt, Food & Beverage Administration Manager
Daniel Vogel, Food and Beverage Service Manager

About The Pointe Restaurant

6506208067_96e2683f1e_o
Wickaninnish Inn, a Relais & Châteaux property since 1997, overlooks the Pacific Ocean from a rocky point on Vancouver Island’s rugged west coast, near the eclectic town of Tofino and Pacific Rim National Park. Two contemporary cedar buildings, set against a backdrop of ancient rainforest, boast an extensive local art collection (complemented by the neighbouring wood carving shed), and all rooms and suites offer ocean or beach views, gas fireplace, soaker tub and individual balcony. Uncompromising service, including a Clefs d’Or Concierge team, is a standard. The sole resort on Chesterman Beach, Tofino’s longest at 2.5km/1.5mi, the Inn is home to naturally-inspired treatments at its intimate Ancient Cedars Spa and refined West Coast cuisine at award-winning The Pointe Restaurant. Surveying the panoramic vistas from the westernmost point of Tofino’s idyllic Chesterman Beach, The Pointe Restaurant’s inspired West Coast cuisine and attentive service come gift-wrapped with 240 degree views of the Pacific Ocean, surrounding islands and wildlife. Much of the fresh seafood is fished from the very waters overlooked by The Pointe, and a longstanding focus on locally sourced,  high quality ingredients is evident. Dinner is offered on a seasonal à la carte menu, but for the best of the best, try Chef Warren Barr’s weekly tasting menu. Daily brunch is a true treat and a favourite with local Tofitians. Out of the ordinary desserts reflect an innovative Pastry program where most everything – from bread to butter to scrumptious chocolate croissants are house made. An extensive wine list, recognized yearly by Wine Spectator magazine, showcases BC’s finest selections with a broad range of international bottlings.  Over 100 Scotch Whiskies and a creative cocktail menu can be savoured in the comfortable On the Rocks Lounge. A true taste of Rustic Elegance On Nature’s Edge – and the West Coast’s best views – are on the menu at Wickaninnish Inn and The Pointe Restaurant.

Reviews/Accolades

6506210917_92116a1d70_o

Member, Tofino Ucluelet Culinary Guild Vancouver Magazine Restaurant Awards, Best Resort Dining Wine Spectator, Best of Award of Excellence (July 2011) Travel + Leisure Magazine, T+L World’s Best Awards, #1 in Canada 91.67 Andrew Harper’s Reader’s Survey, #7 International Hideaway out of 1,000 Inns (October 2011) Sunday Times Travel (London Times), 100 Best Hotels in the World, #1 in North America (October 2011)

——————————————————————–

The post OPPORTUNITY KNOCKS | Special Events Asst. Required At “The Wickaninnish Inn” In Tofino appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/02/opportunity-knocks-special-events-asst-required-at-the-wickaninnish-inn-in-tofino/feed/ 0
VANCOUVER WOULD BE COOLER IF #248 | It Had A Restaurant Staffed By People Over 50http://scoutmagazine.ca/2015/03/02/vancouver-would-be-cooler-if-248-it-had-a-restaurant-staffed-by-people-over-50/ http://scoutmagazine.ca/2015/03/02/vancouver-would-be-cooler-if-248-it-had-a-restaurant-staffed-by-people-over-50/#comments Mon, 02 Mar 2015 21:05:37 +0000 http://scoutmagazine.ca/?p=111613 by Andrew Morrison | I had a nice two-birthday, three-bottle lunch with a couple of friends at Hy’s Encore last week. The server was incredible; a seasoned veteran in the trade but still “new” to Hy’s in that she’d only been...

The post VANCOUVER WOULD BE COOLER IF #248 | It Had A Restaurant Staffed By People Over 50 appeared first on Scout Magazine.

]]>
IMG_3494

by Andrew Morrison | I had a nice two-birthday, three-bottle lunch with a couple of friends at Hy’s Encore last week. The server was incredible; a seasoned veteran in the trade but still “new” to Hy’s in that she’d only been working there for five years or so. In contrast, several of her co-workers could count their years of service at the Downtown institution in decades.

She made us table-side Caesar salads and expertly carved/plated our Chateaubriand right in front of us. Two of the three bottles required decanting (the 3rd being Champagne), and this was done without drama despite one stubborn, disintegrated cork.

The food and the service were so impeccable that the latter was only really noticed with concentrated afterthought, as in, “And you know what else? Our server took really good care of us, like a real pro…”

I was reminded of the experience this morning when I read a story in The Guardian about a bar in Barcelona that only hires servers in their 50s:

“I was looking for waiters who are over 50 because I knew they’d be fantastic and because society has unjustly pushed them out of the job market,” says the bar’s owner Kim Díaz. “These guys have 20 or 30 years of experience, a lifetime. Here the waiter’s profession is in decline but the people I’ve employed see it as a vocation.”

Of course, Barcelona and Vancouver are very different cities. Our unemployment rate is much lower, for instance. People of all ages can afford to be a lot choosier here, while Spain has an estimated 50% of its youth unemployed and over 2 million of its citizens between 45 and 64 out of work (half of them going without a paycheque for over 2 years). Over 800 people applied for five open positions at Entrepanes Díaz, the Spanish joint in question. Vancouver restaurants would be lucky to have a dozen applicants.

Our hospitality cultures are also world’s apart. Old school service is no longer sought or valued by a seeming majority of diners here. We line up for tacos and ramen, get our wine from taps, and suffer scripted robots who only ever appear to care about our First Few Bites. Service in Vancouver is a means to an end for a lot of people. Lifers have been in short supply for a very long time, making meals at old school joints like Hy’s Encore stand out in bold relief.

It would be cool if we had a place that only hired veterans with 30+ years of experience. Of course, this being Vancouver, there would be cries of “reverse ageism”, but if we tacitly tolerate establishments that only hire attractive women in their 20s as a matter of policy, then seeking out capable, dedicated people with decades of experience doesn’t seem so offside.

MORE CIVIC IMPROVEMENT IDEAS

The post VANCOUVER WOULD BE COOLER IF #248 | It Had A Restaurant Staffed By People Over 50 appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/03/02/vancouver-would-be-cooler-if-248-it-had-a-restaurant-staffed-by-people-over-50/feed/ 1
OPPORTUNITY KNOCKS | Horseshoe Bay’s “Olive & Anchor” Hiring For Several Positionshttp://scoutmagazine.ca/2015/02/27/opportunity-knocks-horseshoe-bays-olive-anchor-hiring-for-several-positions/ http://scoutmagazine.ca/2015/02/27/opportunity-knocks-horseshoe-bays-olive-anchor-hiring-for-several-positions/#comments Fri, 27 Feb 2015 21:45:29 +0000 http://scoutmagazine.ca/?p=111543 The GOODS from Olive & Anchor West Vancouver, BC | Olive & Anchor Restaurant in Horseshoe Bay is currently seeking an Assistant Restaurant Manager and all kitchen positions in anticipation of a busy summer season. At Olive & Anchor, we...

The post OPPORTUNITY KNOCKS | Horseshoe Bay’s “Olive & Anchor” Hiring For Several Positions appeared first on Scout Magazine.

]]>
8679404360_4fb2e24fde_o

The GOODS from Olive & Anchor

West Vancouver, BC | Olive & Anchor Restaurant in Horseshoe Bay is currently seeking an Assistant Restaurant Manager and all kitchen positions in anticipation of a busy summer season. At Olive & Anchor, we take great pride in the quality and craftsmanship of our food and beverage programs and we are looking for an individual that shares our passion. This candidate must have management experience in a restaurant environment and the ability to deliver a high level guest experience. This candidate must have an excellent understanding of restaurant operations and a strong business acumen. We are looking for a positive and up-beat personality and a guest first mentality to continue to drive and develop our already strong service culture. If you are looking for a great opportunity to grow your skill set in a dynamic and exciting team environment, please email your cover letter and resume to info [at] oliveandanchor.com.

Requirements for the Assistant Restaurant Manager position:

– Minimum 2 years of management experience in a restaurant environment
– Ability to deliver an 11 out of 10 guest experience
– Experience with inventory procedures and reporting
– An honest passion for high quality food and beverage
– The ability to lead a team by example and to develop a strong team
– Extremely organized with great time management skills
– The ability to work well under pressure

DETAILS

6418 Bay St. | West Vancouver, BC | V7W 2H1
Telephone: 604-921-8848
Web: www.oliveandanchor.com | Twitter | Facebook

GALLERY

The PEOPLE

8678297969_5f54aeb02b_o

Co-owner/General Manager: Rick Kim
Co-owner/Executive Chef: Lisa Kim
Assistant Manager: Jenny Lee
Sous Chef: Bobby Shin

About Olive & Anchor

8679403972_45d8cea06e_h

Overlooking the waters of Horseshoe Bay, Olive & Anchor offers casual, great value dining for lunch and dinner served in a relaxed atmosphere by friendly and professional staff. Our menu is all about simple, home-made, un-fussy and delicious food using only fresh, local and sustainable produce.

Whether you want a quick bite to eat at lunch, a family dinner, or night out with friends or spouse, or taking the ferries, you will always find something on our menu to enjoy.

Olive & Anchor offer the convenience of a take out window and menu which features many of our most popular dishes. We believe in doing our best to look after the environment and the world we live in, which is why all of our food packaging is made from 100% biodegradable bio plastics and our paper bags are 100% recyclable. That is also the reason we are a member of the Ocean Wise and Pacific Kiss BC Oyster sustainable seafood programs.

– 2011 Young Entrepreneur Award Winner – West Vancouver Chamber of Commerce

– 2013 Big Business Award Candidate – West Vancouver Chamber of Commerce

– Ranked #1 Restaurant in West Vancouver – www.tripadvisor.com

– Rated 95% at www.urbanspoon.com

– “This is my family’s favourite restaurant bar none. The food is reliably excellent … the signature burger is off the charts. Management is beyond excellent and we always feel very, very welcome here. Atmosphere is great and there is a good selection of craft beers on tap”. – Tim P (www.tripadvisor.com)

– “Travelling throughout BC, we stopped at this quaint harbor town. The restaurant is fantastic! This place is worth stopping for!” – Parker P (www.yelp.ca)

– “This restaurant had the best tasting and presentation of food we’ve seen! The Chef should be making 6 figures”. – sscoulson (www.urbanspoon.com)

The post OPPORTUNITY KNOCKS | Horseshoe Bay’s “Olive & Anchor” Hiring For Several Positions appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/02/27/opportunity-knocks-horseshoe-bays-olive-anchor-hiring-for-several-positions/feed/ 0
TEA & TWO SLICES | On The Doomed Ideas Of Rich Kids And Getting Duped Out Of A Subwayhttp://scoutmagazine.ca/2015/02/27/tea-two-slices-on-the-doomed-ideas-of-rich-kids-and-getting-duped-out-of-a-subway/ http://scoutmagazine.ca/2015/02/27/tea-two-slices-on-the-doomed-ideas-of-rich-kids-and-getting-duped-out-of-a-subway/#comments Fri, 27 Feb 2015 21:33:13 +0000 http://scoutmagazine.ca/?p=111318 by Sean Orr | Manufacturing consent: The tyranny of the talking point. “Public relations professionals outnumber journalists more than four to one in this country – and for good reason…” Chris Brown denied entry to Canada before Toronto, Montreal shows....

The post TEA & TWO SLICES | On The Doomed Ideas Of Rich Kids And Getting Duped Out Of A Subway appeared first on Scout Magazine.

]]>
IMG_0261

by Sean Orr | Manufacturing consent: The tyranny of the talking point. “Public relations professionals outnumber journalists more than four to one in this country – and for good reason…”

Chris Brown denied entry to Canada before Toronto, Montreal shows. I don’t understand all the people celebrating this. Would they cheer derisively if Sean Penn or Charlie Sheen were denied entry to Canada?

The Canadian Man Who Commands a Cult with His Gaze. And no, it’s not Stephen Harper.

Wherein gabillionaire Chip Wilson’s kid foists upon us another ridiculous cliche: Indoor cycling cranks up the tunes, dims the lights for an intense ride (with video). Best comment: “90% of what’s wrong with Vancouver is found in this one terrible video…”

Toronto’s hottest new indie act is Mystery Tunnel: Mystery tunnel found near Pan Am Games venue. Maybe they were bringing in humanitarian supplies to Gaza? Best related tweet:

Speaking of subways not getting done: Gordon Clark: It’s not surprising half of those polled about transit tax plebiscite don’t trust mayors. “How frustrating it must be for our ivory tower overlords that the uncooperative serfs refuse to be brainwashed into giving up the independence, convenience and comfort of motor vehicles for the communistic, cattle-car experience of crowded transit vehicles or bikes…” Yup, there it is. Public transit is communist. Wow. The nerve of Gordon Clark trying to make this a class issue. Of course, if these serfs all decided to drive he’d be complaining about traffic.

Also, as I’ve said 83 times so far, Translink is not on the referendum.

Alas, we’ve been set up: Referendum: The Great Dupe.

A year of the ram miracle: Pet goats get reprieve—for now. Hey does anyone know if Gastown is zoned for goats?

Also in Burnaby: Last call for Mountain Shadow.

Craigslist of the day: Boat Party Need Busty Girls . “This is a motorboat, mingle, hooter shooter kind of thing. and the girls that arent shy make alot of money.” I mean, just the bad grammar and punctuation alone should get this post flagged…

The post TEA & TWO SLICES | On The Doomed Ideas Of Rich Kids And Getting Duped Out Of A Subway appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/02/27/tea-two-slices-on-the-doomed-ideas-of-rich-kids-and-getting-duped-out-of-a-subway/feed/ 0
DINER | New “Tractor Marine” Eatery Opens At The Foot Of The Art Deco Marine Buildinghttp://scoutmagazine.ca/2015/02/27/diner-new-tractor-marine-eatery-opens-at-the-foot-of-the-art-deco-marine-building/ http://scoutmagazine.ca/2015/02/27/diner-new-tractor-marine-eatery-opens-at-the-foot-of-the-art-deco-marine-building/#comments Fri, 27 Feb 2015 21:02:20 +0000 http://scoutmagazine.ca/?p=111532 by Andrew Morrison | I took a look inside the new Downtown location of Tractor Everyday Healthy Foods yesterday, just as owners Meghan and Steve Clarke were putting the finishing touches on the 60 seat, fully licensed restaurant. “Tractor Marine”...

The post DINER | New “Tractor Marine” Eatery Opens At The Foot Of The Art Deco Marine Building appeared first on Scout Magazine.

]]>
IMG_3989

by Andrew Morrison | I took a look inside the new Downtown location of Tractor Everyday Healthy Foods yesterday, just as owners Meghan and Steve Clarke were putting the finishing touches on the 60 seat, fully licensed restaurant.

“Tractor Marine” occupies the northeastern ground floor corner of the Marine Building, a towering Art Deco gem at 335 Burrard Street.  The interior is unrecognizable from when it used to be The Imperial, a Chinese seafood restaurant. Now it’s bright and airy and cathedral-like in certain spots, with plenty of natural light amplified by some really cool fixtures by Vancouver’s own Tangible Interaction. The design itself was a collaborative effort between the Clarkes and local firm Marrimor. Gorgeous bone structure goes without saying.

The food concept is identical to that at the original Tractor location in Kitsilano, which is to say health-conscious fast food – salads, sandwiches, soups, stews, etc. – all served cafeteria style and complimented by local beer and wine options (Blasted Church, 33 Acres, Bomber, among others).

The new eatery opened to the public this morning for lunch and dinner. Hours are 11am to 9:30pm, seven days a week. Take a closer look below…

ALL ANTICIPATED OPENINGS

The post DINER | New “Tractor Marine” Eatery Opens At The Foot Of The Art Deco Marine Building appeared first on Scout Magazine.

]]>
http://scoutmagazine.ca/2015/02/27/diner-new-tractor-marine-eatery-opens-at-the-foot-of-the-art-deco-marine-building/feed/ 0