Scout Magazine http://scoutmagazine.ca The best of Vancouver food and culture, curated by Andrew Morrison and Michelle Sproule Fri, 28 Aug 2015 21:03:47 +0000 en-US hourly 1 OPPORTUNITY KNOCKS | “Burdock & Co.” On Main Street Seeking Full & Part-Time Servers http://scoutmagazine.ca/2015/08/28/opportunity-knocks-burdock-co-on-main-street-seeking-full-part-time-servers/ http://scoutmagazine.ca/2015/08/28/opportunity-knocks-burdock-co-on-main-street-seeking-full-part-time-servers/#comments Fri, 28 Aug 2015 15:59:06 +0000 http://scoutmagazine.ca/?p=120575 The GOODS from Burdock & Co. Vancouver, BC | Burdock & Co. is on the hunt for full-time and part-time servers. The restaurant serves refined dishes crafted from organic ingredients. Chef Andrea Carlson’s relationship with local suppliers ensures that only the best arrives at the table, whether sourced from one of Vancouver’s nearby farms or […]

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The GOODS from Burdock & Co.

Vancouver, BC | Burdock & Co. is on the hunt for full-time and part-time servers. The restaurant serves refined dishes crafted from organic ingredients. Chef Andrea Carlson’s relationship with local suppliers ensures that only the best arrives at the table, whether sourced from one of Vancouver’s nearby farms or a downtown urban garden. Please send resumes in confidence to julie [at] burdockandco.com.

DETAILS

BurdockandCo

2702 Main Street | Vancouver, BC
Telephone: 604-879-0077 | Email: eat@burdockandco.com
Web: www.burdockandco.com | Facebook | Twitter
Open 7 days a week | Dinner from 5PM | Weekend brunch 10:30AM–2PM

GALLERY

The People

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Chef and owner: Andrea Carlson
Co-owner and architect: Kevin Bismanis
Consulting sommelier: Matt Sherlock
Consulting bartender: Lauren Mote

ABOUT BURDOCK & CO.

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Burdock & Co serves refined dishes crafted from organic ingredients. Chef Andrea Carlson’s relationship with local suppliers ensures that only the best arrives at the table, whether sourced from one of Vancouver’s nearby farms or a downtown urban garden.

In keeping with its rough-and-refined theme, seating includes a communal table where diners are welcome to converse with neighbours as they enjoy Chef Andrea’s polished, approachable dishes. Burdock’s vegetable-focused share-plate menu changes frequently, to reflect seasonal availability of ingredients. A careful selection of naturalist wines from France and Italy, along with craft beers and bespoke cocktails rounds out the menu.

Reminiscent of quirky family-owned hardware stores and inspired by one of Chef Andrea’s favourite local root vegetables, the name Burdock & Co captures the essence of the restaurant and its philosophy. It implies a sense of community and highlights the botanical focus of the menu, while evoking a warm heritage quality.

Chef Andrea Carlson trained at Dubrulle Culinary School, and has cooked at some of the finest restaurants in the Vancouver area, including C restaurant and Sooke Harbour House. At Sooke, Andrea was inspired by the fresh, organic, seasonal foods that were grown on-site. It was there she was motivated to further explore small-scale organic gardening, later creating a kitchen garden for the Tofino Botanical Gardens. This close connection to food and nature became the foundation of Andrea’s cooking philosophy, which she brought to her role as chef de cuisine at Raincity Grill. At Raincity she developed Vancouver’s first 100-Mile Menu, and became a driving force behind the city’s “locavore” movement.

During her tenure as executive chef at Bishop’s, it was twice named Best Regional Restaurant by Vancouver magazine. Now chef and owner of Burdock & Co, Andrea offers organic, seasonal plates, crafted with polish and served with approachable style.

Chef Andrea Carlson creates an organic, seasonal menu crafted with refined technique. The menu spotlights our rich local bounty of coastal seafood, organic vegetables, ethically-raised meats and fresh dairy. Dishes might include heirloom beans, grains, wild foraged greens, eggs or local honey.

Named one of Western Living’s Top 40 Foodies Under 40 in 2012, sommelier Matt Sherlock chooses naturalist wines from France and Italy to complement Burdock’s menu. Wine list selections include an earthy Aurora Marche Rosso, a Domaine de Cristia Cotes du Rhone with flavours of singed herb and raspberry, and a Maison Roche de Bellene Bourgogne Blanc, bright with baked apple flavours.

Celebrated Vancouver bartender Lauren Mote’s cocktail list makes use of fresh, homemade ingredients. Lauren is passionate about using fruits, herbs and spices with beneficial properties to mix well-balanced cocktails. Drinks are earthy, with influences taken from field, forest and garden. Original cocktails include the woodland-inspired Vieux Boreal made with maple rye whisky and pinecone dram, and the Burdock & Beer, flavoured with saison, burdock root and sour ginger and a dash of plum and rootbeer bitters.

A well-curated selection is on tap, with bottles on offer from BC breweries and carefully chosen beers from Europe. Craft brews from companies like Driftwood (Victoria), Phillips (Victoria) and Coal Harbour (Vancouver) pair perfectly with the menu’s share plates.

The rough-and-refined interior of Burdock & Co. was designed by Andrea’s partner, architect Kevin Bismanis. Andrea and Kevin chose building materials that reduce the restaurant’s environmental impact, reclaiming wood from local buildings, and up-cycling vintage finds to evoke a warm “urban barn” atmosphere.

Press

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“Committed to organic, locally-sourced produce, Carlson’s menu is one of the more impressively creative offerings in the city right now.”—Fiona Morrow, Huffington Post, May 13, 2013

“I really like this place. Carlson takes her fine dining skills and funks it up although the dishes could sit comfortably on most fine dining menus and they’re tastier than many haute dishes I’ve had in high-priced spots. The food looks fresh and vibrant and lively and skillfully presented.”—Mia Stainsby, The Vancouver Sun, May 22, 2013

“If there were a competition for the restaurant that best represented Vancouver, Burdock & Co. would be the hands-down winner…this refined-yet-rustic charmer is a shining reflection of progressive local tastes.” –Alexandra Gill, Globe and Mail, June 21, 2013

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GOODS | Gastown’s Irish Heather Gets Ready To Revive Its Long Table Series In September http://scoutmagazine.ca/2015/08/27/goods-gastowns-irish-heather-gets-ready-to-revive-its-long-table-series-in-september/ http://scoutmagazine.ca/2015/08/27/goods-gastowns-irish-heather-gets-ready-to-revive-its-long-table-series-in-september/#comments Thu, 27 Aug 2015 23:03:42 +0000 http://scoutmagazine.ca/?p=120566 The GOODS from The Irish Heather Vancouver, BC | Vancouver’s most authentic and traditional Irish pub is bringing back its acclaimed social dining experience. On the first and third Monday of September, The Irish Heather will once again host its highly anticipated Long Table Series. This unique series allows hungry guests to hunker down with a […]

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The GOODS from The Irish Heather

Vancouver, BC | Vancouver’s most authentic and traditional Irish pub is bringing back its acclaimed social dining experience. On the first and third Monday of September, The Irish Heather will once again host its highly anticipated Long Table Series.

This unique series allows hungry guests to hunker down with a hearty meal without taking a major bite out of their wallets. For just $18 per person (plus taxes and gratuities), this local tradition gathers upwards of 50 diners at its distinctive 40-foot-long communal table to mix, mingle and share their appreciation of classic comfort dishes and well-brewed beers.

The evening includes a generous meal fresh from The Irish Heather’s kitchen (think oven-roasted steel head trout, lemon and dill risotto, green beans and parsley sauce), plus a hand-selected brew to perfectly pair with the night’s dishes. Each month the series will showcase a different brewery, and includes a brief explanation and presentation on the selected pours.

The Irish Heather’s upcoming Long Table Series dinners will take place on September 7 and 21 (beginning at 7:00pm), and will spotlight Russell Brewing Company. Due to limited seating and the series’ popularity, guests are encouraged to make their reservations in advance.

To top it off, this well-known dining locale is also debuting a fully revamped menu. In addition to dishing hearty comfort food many locals have come to love, The Irish Heather will appeal to an even wider selection of palates by serving tapas-style dishes. The new concept features a bevy of platters perfect for sampling and sharing – including freshly baked breads and crostinis, sliced-to-order meats, flavourful artisanal cheeses and homemade condiments like squash marmalade and mixed melon terrine. For those with a case of decision fatigue, try a pre-selected option like the Spanish-style “Bullfighter” platter, which includes delicacies like white anchovies, chorizo Iberia and manchego cheese.

To view the full menu and for more details, visit the LTS blog. To book a reservation for the Long Table Series, email reso.irishheather [at] gmail.com. But hurry, seats go fast!

DETAILS

210 Carrall Street | Vancouver, BC
Telephone: 604-688-9779 | Email: info@irishheather.com
Open Mon-Thur, Sun 11:30am – 12:00am | Fri-Sat, 11:30am – 2:00am
Web: www.irishheather.com | @TheIrishHeather

GALLERY

ABOUT THE IRISH HEATHER

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Located in the heart of historic Gastown, this GastroPub has garnered many accolades for its service, food, alcohol and ambiance. The Irish Heather is also home to the Shebeen Whisk(e)y house and the Salty Tongue Cafe, which serves as the dining room for the Irish Heather in the evening and home to the famous Long Table Series.

In a world filled with “Plastic Paddy” establishments, the Heather stands out as a beacon of authenticity. An Irish House that is owned by Irish people who actually work there.

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DINER | Chef Chris Whittaker To Open Casual “Timber” Eatery Next To Forage On Robson St. http://scoutmagazine.ca/2015/08/27/diner-chef-chris-whittaker-to-open-casual-timber-eatery-next-to-forage-on-robson-st/ http://scoutmagazine.ca/2015/08/27/diner-chef-chris-whittaker-to-open-casual-timber-eatery-next-to-forage-on-robson-st/#comments Thu, 27 Aug 2015 20:44:56 +0000 http://scoutmagazine.ca/?p=120539 by Andrew Morrison | Dedicated locavore chef Chris Whittaker is opening a new restaurant in the space formerly occupied by the Listel Hotel’s Modern Art Gallery (that’s the southwest corner of Robson and Jervis in the West End). They’re calling it Timber — which is fitting as the concept is casual Canadian. The menu will focus […]

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by Andrew Morrison | Dedicated locavore chef Chris Whittaker is opening a new restaurant in the space formerly occupied by the Listel Hotel’s Modern Art Gallery (that’s the southwest corner of Robson and Jervis in the West End).

They’re calling it Timber — which is fitting as the concept is casual Canadian. The menu will focus on the familiar favourites we typically pair with hockey games, only they’ll be made with high quality local ingredients. Think deep fried cheese curds; shroom poutine; spicy maple glazed chicken wings; game burgers with house cured bacon and ketchup chips; confit lamb donairs; elk touriere; beaver tails; butter tarts; and so on — plus plenty of beer and spirits.

It sounds great. Vancouverites dig local food, but when trumpeted by its celebrants it can sometimes come across as a little precious, which is to say ill-suited to the casual, approachable, familiar realm. Timber, at least conceptually, wants to turn that stigma on its head. Forage goes some of that distance already. This place, I expect, will close the gap. Bonus: the 90 seater is umbilically connected to Forage next door, so Whittaker won’t have far to go to keep eyes on both kitchens.

I toured the 1,900 sqft space yesterday and was reminded of its fantastic bones. It used to be O’Douls way back in the day, but I don’t remember it being anywhere near as cathedral-like as it was yesterday without its clothes on. I mean, just look at it! And wow, dig that courtyard! What the pictures don’t show are the still-to-come 8 seat bar; the 18 seat communal table; the reclaimed wood from an old barn at Glorious Organics; and all the textural elements and details by polymath/blacksmith Dustin Pritchard (see also Wolf In The Fog). I can’t wait to see it when it’s finished.

Whittaker et al get the keys from the contractors just after the puck first drops in October, so expect lunch and dinner service to launch soon thereafter, perhaps around Halloween.

EXPLORE THIS NEIGHBOURHOOD

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PUT A DOT ON IT | The Stunning Bird Hanging With The “Strange Fellows” At Charles Clarke http://scoutmagazine.ca/2015/08/27/put-a-dot-on-it-the-stunning-bird-hanging-with-the-strange-fellows-at-charles-clarke/ http://scoutmagazine.ca/2015/08/27/put-a-dot-on-it-the-stunning-bird-hanging-with-the-strange-fellows-at-charles-clarke/#comments Thu, 27 Aug 2015 19:36:28 +0000 http://scoutmagazine.ca/?p=120544 by Avalon Mott | Strange Fellows Brewing is doing something great, and I’m not just talking about the Nocturnum Dark India Pale Ale that was on tap when I last visited. If you’ve ever been, you’ve likely checked out the Charles Clarke Gallery, maybe with out even knowing it. This crisp, clean white annex off the […]

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by Avalon Mott | Strange Fellows Brewing is doing something great, and I’m not just talking about the Nocturnum Dark India Pale Ale that was on tap when I last visited. If you’ve ever been, you’ve likely checked out the Charles Clarke Gallery, maybe with out even knowing it. This crisp, clean white annex off the tasting room is programmed to showcase local emerging artists; you can marvel, wet your whistle and buy some art all in one stop!

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Currently on view is Robert Spooner’s exhibition, Okavango. The show reveals glimpses of this region in Africa – one of the world’s largest inland deltas, located in northern Botswana. This is where Spooner – a Strange Fellow’s regular, veterinarian, and photographer at large – spends time each year, sharing his expertise with the people and their animals. His intimate relationship with the place is plainly evident in his photos. The image of the Lilac Breasted Roller, with its striking colour palette, immediately caught my eye. Hang it as a statement piece anywhere that needs a colour pop.

Artists: Robert Spooner | Piece: The Lilac Breasted Roller
Price: $250.00 | Gallery: Charles Clarke Gallery @ Strange Fellows Brewery (Now ­- Aug. 28)

EXPLORE THIS NEIGHBOURHOOD

IMG_6220Avalon Mott is a curator, gallerist and photographer working and living in Vancouver BC. A graduate from ECUAD, she is a founding member and associate director of FIELD Contemporary; and has worked with various artistic centers in the city independently. She is committed to furthering emerging artists in Vancouver, as she thinks there are a lot of damn good artists creating damn good work in this beautiful city of ours. Follow Avalon on Instagram @avalonmott

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SMOKE BREAK #1152 | Will Vancouver Soon Be Over-Saturated With Tiny Nanobreweries? http://scoutmagazine.ca/2015/08/27/smoke-break-1152-will-vancouver-soon-be-over-saturated-with-tiny-nanobreweries/ http://scoutmagazine.ca/2015/08/27/smoke-break-1152-will-vancouver-soon-be-over-saturated-with-tiny-nanobreweries/#comments Thu, 27 Aug 2015 18:03:38 +0000 http://scoutmagazine.ca/?p=120522 (via) With the microbrewery market as crowded as it currently and the cost of real estate being especially prohibitive for start-ups, perhaps tiny nanobreweries – like the one revealed in the video above – are the next big thing. Maybe in our parallel Peak Vancouver world of WTF and whimsy, they could be the pop-ups of the […]

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(via) With the microbrewery market as crowded as it currently and the cost of real estate being especially prohibitive for start-ups, perhaps tiny nanobreweries – like the one revealed in the video above – are the next big thing. Maybe in our parallel Peak Vancouver world of WTF and whimsy, they could be the pop-ups of the craft beer scene. Yeah…probably not. Just the same, big thanks to actor Zak Orth and Above Average for the chuckle.

YOU DESERVE ANOTHER BREAK

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DINER | Toptable Group Set To Open ‘Bar Oso’ And ‘The Cellar By Araxi’ In Whistler This Fall http://scoutmagazine.ca/2015/08/27/diner-toptable-group-set-to-open-bar-oso-and-the-cellar-by-araxi-in-whistler-this-fall/ http://scoutmagazine.ca/2015/08/27/diner-toptable-group-set-to-open-bar-oso-and-the-cellar-by-araxi-in-whistler-this-fall/#comments Thu, 27 Aug 2015 17:30:16 +0000 http://scoutmagazine.ca/?p=120524 by Andrew Morrison | As we noted back in February, the Toptable Group is making new moves in Whistler, the details of which were just released this morning. From the inbox: Michael Doyle, president of Toptable Group, has today revealed details of the hospitality group’s new Whistler property. Situated at the heart of North America’s […]

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by Andrew Morrison | As we noted back in February, the Toptable Group is making new moves in Whistler, the details of which were just released this morning. From the inbox:

Michael Doyle, president of Toptable Group, has today revealed details of the hospitality group’s new Whistler property. Situated at the heart of North America’s premier mountain resort, the new venue will see a dual concept – aptly named ‘Bar Oso’ and ‘The Cellar by Araxi’ – that expands dining and meeting space in Whistler Village.

“These exciting new spaces, beautifully created by Box Interior Design, are a great extension for Araxi Restaurant and our talented team,” Doyle says. “Bar Oso, located Village Stroll level, will be open daily to the public to serve sharing plates, compelling cocktails, and approachable wines,” he added. “While The Cellar by Araxi will allow us to extend our private dining and meeting space options. We think that with their exciting décor and extraordinary food and drink, both venues will deepen the Araxi experience.”

Bar Oso – “oso” meaning “bear” in Spanish, an homage to Whistler’s wildlife – will offer a profusion of Spanish-influenced small plates including Iberico ham, bocadillos and pinxtos, chilled seafood, house-made charcuterie, and a wide range of tapas drawn from Araxi Restaurant Executive Chef James Walt’s international repertoire. Open daily until late, the long, convivial bar is sure to become a popular gathering place.

Located on the exclusive lower level, The Cellar by Araxi boasts an impressive space with feature wine walls and a dedicated wine room, can be divided in half for more intimate events, and will have a show kitchen for interactive chef demonstrations that will add dimension to events.

Araxi’s renowned restaurant director Neil Henderson, along with Chef Walt, will oversee all aspects of the operation at both Bar Oso and The Cellar by Araxi, ensuring guests will continue to enjoy the long held international reputation for excellence in food, wine and hospitality that Araxi guests have come to expect.

Bar Oso and The Cellar by Araxi will be located at #9 – 4222 Village Square. Development work is now underway with opening scheduled for Fall 2015.

ALL ANTICIPATED OPENINGS

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GOODS | Chef Mark Filatow Set To Prepare A Harvest Feast At Painted Rock On October 10 http://scoutmagazine.ca/2015/08/27/goods-chef-mark-filatow-set-to-prepare-a-harvest-feast-at-painted-rock-on-october-10/ http://scoutmagazine.ca/2015/08/27/goods-chef-mark-filatow-set-to-prepare-a-harvest-feast-at-painted-rock-on-october-10/#comments Thu, 27 Aug 2015 16:50:56 +0000 http://scoutmagazine.ca/?p=120516 The GOODS from Painted Rock Estate Winery Okanagan Falls, BC | If you are planning to come up to the Okanagan for the Fall Wine Festival, join Painted Rock proprietor John Skinner for a Harvest Dinner on Saturday, October 10, 2015. John will be joined by guest Chef and Sommelier Mark Filatow of Waterfront Wines […]

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The GOODS from Painted Rock Estate Winery

Okanagan Falls, BC | If you are planning to come up to the Okanagan for the Fall Wine Festival, join Painted Rock proprietor John Skinner for a Harvest Dinner on Saturday, October 10, 2015.

John will be joined by guest Chef and Sommelier Mark Filatow of Waterfront Wines for a truly memorable evening of food and wine pairing. Mark uses the bounty of the Okanagan in his stylish seasonal cooking that pairs perfectly alongside Painted Rock wines.

Come experience why Mark’s food continues to earn him rave reviews in the emerging Okanagan food scene. The menu for the evening is as follows:

First Course

Halibut Filet, Basil Spiced Crust
Squid Arancini, Citrus Emulsion

2014 Chardonnay

Second Course

Smoked Yarrow Meadows Duck Breast
Wilted Kale, Corn ‘Gnocchi’, Plum BBQ Sauce

2012 Merlot

Third Course

Achiote Spiced Beef Short Rib
Blue Corn, Crisp Walla Walla Onion, Globe Carrots
Braising Jus

2012 Syrah

Main Course

Charcoal Grilled Elk, Truffled Parsnip Purée
Lobster Mushrooms
Oregon Grape and Juniper Jam
Simple Jus

2012 & 2013 Red Icon

Dessert

Pear Tart, Brown Butter Chiboust
Lemon Gelée, Chocolate Meringue
Blackberry and Early Grey Sorbet
Coffee & Tea

Tickets are $140 per person. BUY TICKETS NOW. For further information, contact Kirsten Munro at events@paintedrock.ca or 1 250 486 5175.

Event transportation services are provided by Top Cat Tours and start from $20 per person round trip depending on where you are staying. To reserve transportation for this dinner, please contact Myles directly at info [at] topcattours.com

DETAILS

Painted Rock Estate Winery Ltd.
400 Smythe Drive, Penticton, BC V2A 8W6
Telephone: Winery 250-493-6809 | Sales 604-765-4538
Web: www.paintedrock.ca | Facebook | Winery Twitter | Proprietor John Skinner Twitter

GALLERY

KEY PEOPLE

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John and Patricia Skinner, Proprietors

The son of a Canadian Forces fighter pilot, John was born in 1958 on a Manitoba military base. “I moved 20 times by the time I was 20,” he says. He was working his way through college with a job in a lumber mill when he noted that a friend who had become a stock broker was much more prosperous. So he left university and embarked on a career in the brokerage industry.

John was a stockbroker in Vancouver for more than 25 years, during which time he became an avid wine enthusiast. John and his wife Trish dreamed of having their own vineyard after spending time exploring wineries in the South of France with their family.

In 2004, recognizing that the quality of wines in this region was improving dramatically and driven by both his passion for wine and his desire to create a legacy business for his family, he purchased the land in south Penticton known locally as “The Blackhawk.”

Perched high on a bench on the east side of Skaha Lake south of Penticton, backing up against the famed climbing bluffs. Once an apricot farm, it had been fallow for 17 years. He planted in 2005 and 2006 and now has roughly 25 acres under vine, all of it Bordeaux reds or Syrah except for a block of Chardonnay. On the advice of consultants, he has planted multiple clones of every variety, giving his winemaker good blending options.

John was confident that this terroir and its site influences presented “a unique opportunity to create exceptional wines” and that he had “both the opportunity and the obligation to do this property justice.”

John and Trish’s vision was and remains to grow exceptional grapes in their estate vineyard to produce ultra-premium wines that reflect the perfect marriage of new world fruit and old world processes, employing the best modern technologies and expertise, while respecting old world traditions.

Most satisfying of all is that the whole family is involved. Trish handles the entire back office of this fast growing enterprise; daughter Lauren just received her MBA in Bordeaux with a focus on luxury brand management, food, and wine; and son Riley just spent the summer working for the winery in Vancouver while finishing his degree at UVIC.

Alain Sutre, Bordeaux Consultant | BIO
Barry Green, Vineyard Manager | BIO
Gabe Reis, Cellar Master | BIO

ABOUT PAINTED ROCK

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Painted Rock offers exceptional wines for a world audience. Envisioned as a family-run estate winery, Painted Rock draws its inspiration from proprietor’s John and Trish Skinner. The Skinner’s philosophy is rooted in the simple idea that wine should be made for friends and family to enjoy. With a dedication to quality and a respect for the terroir, Painted Rock ensures that each grape is of superior quality, proving that the best wines are made in the vineyard.

Painted Rock embraces the traditions of the old world and the imagination of the new world. Set in the Okanagan Wine Country of British Columbia, Canada, Painted Rock has arrived at an opportune moment in time. The Skinner’s knew that the Okanagan was starting to gain international interest, and they recognized it’s potential to produce serious wines. The Okanagan’s combination of hot, dry summers, cool mountain air, and unique microclimates makes this a spectacular place to produce wine.

“There is something magical happening on our site. Everything comes together in that perfect way.” Proprietor John Skinner.

Painted Rock sits on a spectacular bench overlooking the eastern shore of Skaha Lake in Penticton, B.C. This 60-acre property has a unique microclimate that is particularly suited to the production of premium wines. Since the early 1900’s, this orchard harvested apricots until the orchard was felled due to a gypsy moth infestation in the late 1980’s. The property, known locally as “The Blackhawk”, laid fallow while under the ownership of another winery until John Skinner and his family acquired and contoured it in 2004, and then began planting in 2005. This family-owned estate winery aspires toward a single vision of excellence that maintains the integrity of the wine and never homogenizes the brand.

When the Skinner’s and their team first began assessing the property, they noticed the unique air movement on the site. Because the land lay fallow for 17 years before being acquired by Painted Rock, they were able to contour the entire property, promoting the air movement and ensuring that there were no undulations in the landscape or inconsistencies in the soil. To fully exploit the site’s potential, the Skinner’s brought in renowned viticulturalists and wine consultants from California and France who helped devise the 2004 planting strategy. Recognizing the success of Bordeaux varietals, they prepared the soil for the finest vinifera from Bordeaux. Along with the primary red components of the classic Bordeaux blends, they included a small planting of Malbec and Petite Verdot to provide spice for their blend and to broaden their blending options. They also planted a single block of Chardonnay.

The primary influence on the Painted Rock grapes is the cool air that flows down from the mountains. This wind ensures that nothing sits still, creating an active site that reduces rot and infestation in the vineyard. The cool mountain air then collides with the lake, making for warm days and cool nights, a perfect recipe for ripening grapes and retaining bright acidity. The amphitheatre of rock cushions the land, creating another formidable site influence that encourages heat retention. With the sun bouncing off the lake, Painted Rock reaps the benefits of being on a sloped hill so close to the lake. When the sun goes down in the West, the reflection and glare from the lake impacts the fruit, especially the Malbec and Petite Verdot varietals that gain complexity and colour from the magnified light. This reinforces the saying that great wines are produced near great waters. With more sunlight hours than neighbouring wineries, Painted Rock is literally drenched in light.

“What distinguishes Painted Rock from other wineries is as simple as the dirt. The estate property where the wines are grown is unparalleled. We have the right combination of the lake, the elevation and the rock bluffs, as well as the quality of the soil.” Lauren Skinner.

Young wineries, like Painted Rock, are also challenging the industry to change their environmental practices without compromising the quality of the wines. With a strong message of sustainability and a primary focus on quality, Painted Rock is set to become a leader in the industry. Their initiatives include crafting their bottles from a light eco glass that has reduced their shipping weight by more than 20%. They are also looking to biodynamic agriculture to understand new ways that they can minimize their carbon footprint when harvesting grapes and producing wines. Painted Rock is also exploring initiatives like geothermal energy, wind power, and solar heating as they plan on building a sustainable resort development.

“Painted Rock is a stunning vineyard with major potential.” Anthony Gismondi

Great wines reflect the quality of the land, the climate and the people that bring everything to fruition. Working with some of the world’s top winemakers, Painted Rock is quickly achieving a cult status within B.C.’s wine community. It is through collaboration that Painted Rock is stepping out from the crowds. Working with a diverse and skilled team, Painted Rock encourages each individual involved to add their own experience to the collective. The Okanagan has been producing good wines, and now there is an opportunity to produce great wines. Painted Rock is extremely optimistic about the potential for the Okanagan and particularly optimistic about their role in this exciting winemaking community. John and Trish Skinner are not only making wines for their family and friends to enjoy, they are intent on making iconic wines that will be savoured for generations to come.

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OPPORTUNITY KNOCKS | “Sai Woo” Is On The Lookout For General Manager & FOH Staffers http://scoutmagazine.ca/2015/08/26/opportunity-knocks-sai-woo-is-on-the-lookout-for-general-manager-foh-staffers/ http://scoutmagazine.ca/2015/08/26/opportunity-knocks-sai-woo-is-on-the-lookout-for-general-manager-foh-staffers/#comments Wed, 26 Aug 2015 20:57:16 +0000 http://scoutmagazine.ca/?p=120506 the GOODs from Sai Woo Vancouver, BC | Sai Woo Restaurant and The Woo Lounge are looking for the finest service qualities in a professional and passionate General Manager to join our dedicated team. The ideal candidate must be confident in leading Sai Woo to achieve high recognition in the market as one of the […]

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the GOODs from Sai Woo

Vancouver, BC | Sai Woo Restaurant and The Woo Lounge are looking for the finest service qualities in a professional and passionate General Manager to join our dedicated team. The ideal candidate must be confident in leading Sai Woo to achieve high recognition in the market as one of the must see newest hot spots in rapidly changing Chinatown. After just receiving a nomination for Top Ten Restaurants in Canada by EnRoute Magazine we need a leader focused on fine tuning the team to deliver the best possible guest experience. Tell us how you would use your level of expertise to approach this opportunity and make Sai Woo the place to dine and work. Your leadership style needs to instil enthusiasm in your staff for achieving the same high level of success that you thrive on. Applicants must have a minimum of five years of upscale dining experience, including at the level of restaurant General Manager. Background in a contemporary, Asian fare would be an asset as would provide a higher level of understanding of our menu and diverse demographic. Experience in the nightclub or lounge scene and asset for our 75 seat hideaway Woo Lounge downstairs. Please send resume to salli [at] saiwoo.ca.

Sai Woo is also seeking to add seasoned bartending and serving staff to complement our existing team. If you have a burning passion for the industry, are truly a team player and can provide the ultimate guest experience please email a bit about yourself to the email above.

We thank all applicants, only short listed candidates will be contacted.

DETAILS

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158 E Pender Street | Vancouver BC | V6A 1T3 | CANADA
Telephone: 604 568 1117 | Email: DOYOU@SAIWOO.CA
Website Twitter Instagram | Facebook
Hours: Monday – Sunday, 5pm – midnight

GALLERY

THE PEOPLE

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Salli Pateman | Owner
Shilo Francis | FOH
Keev Mah | Chef
David Truscott | Bar Manager

ABOUT SAI WOO

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In the heart of Chinatown an historic storefront conceals the secrets of Sai Woo. Our modern dining room serves globally-inspired cuisine created with fresh ingredients and surprising, lighthearted twists. Cocktails are crafted with precision using top-shelf liquors, fine teas, and exotic fruits. The original Sai Woo Chop Suey first opened its doors in 1925 and flourished as a local hangout for decades, preserving some of Vancouver’s oldest history. Our location is also remembered as the popular New Town Bakery but today, Sai Woo brings new life to this historical landmark with a modern and innovative menu.

We offer a 113-seat main floor dining area, bar, and Chef’s Table with a 75-seat lower lounge and bar, designed by the masterminds at Falken Reynolds along with Anna Walentowicz at Domain Creative. Restaurateur and owner Salli Pateman, formerly of Yaletown’s Section (3) of 18 years, has immeasurable industry experience with a solid team of expertise at her side. Award winning bartender Justin Anello oversees the bar, Shilo Francis and Tracey Page manage the front-of-house and Chef Keev Mah leads the kitchen.

ACCOLADES

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“Today, Sai Woo is a long drink of fabulous space. The lighting by Lukas Peet (gigantic floating “buttons”) is striking. Moreover and more importantly, the food lives up to the room.” Mia Stainsby, Vancouver Sun

“Sai Woo, with its mix of old and new, plays a part in the rediscovery of the neighbourhood’s cultural charm. What was once buried has now resurfaced, resulting in a new staple in Vancouver dining.” Whitney Millar, Montecristo Magazine

“Sai Woo, a smart, softly modern Pender Street emporium that balances contemporary fare with a side of subtle nostalgia.” Tim Pawsey, Hired Belly

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GOODS | Chef From Quebec’s Maison Publique To Prepare Dinner At Edible Canada On Sept. 1 http://scoutmagazine.ca/2015/08/26/goods-chef-from-quebecs-maison-publique-to-prepare-dinner-at-edible-canada-on-sept-1/ http://scoutmagazine.ca/2015/08/26/goods-chef-from-quebecs-maison-publique-to-prepare-dinner-at-edible-canada-on-sept-1/#comments Wed, 26 Aug 2015 19:55:19 +0000 http://scoutmagazine.ca/?p=120486 The GOODS from Edible Canada Vancouver, BC | Tuesday, September 1st will mark the Quebec edition of Edible Canada’s eight-part Coast-to-Coast series. The evening will star Vancouver Island Chef Derek Dammann of Montreal’s famed Gastropub, Maison Publique. Chef Dammann will be making the trek back home to showcase his inspiring cuisine and regale us with stories […]

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The GOODS from Edible Canada

Vancouver, BC | Tuesday, September 1st will mark the Quebec edition of Edible Canada’s eight-part Coast-to-Coast series. The evening will star Vancouver Island Chef Derek Dammann of Montreal’s famed Gastropub, Maison Publique. Chef Dammann will be making the trek back home to showcase his inspiring cuisine and regale us with stories of his time in Quebec.

Alongside Chef Dammann, Chad Brealey, of the TV series Salt, Fresh & Field, will be hosting the evening. His charm and good looks have nothing on his commitment to highlighting the journey of food before it hits the table. He’ll surely leave guests inspired by the stories of the food Chef Dammann serves up and with a new appreciation for whats available to us right in our own backyard.

With both men sharing an innate passion for bringing people together over food, the evening is expected to be fun, relaxed, intimate and … a good time.

The Dinner

Passed canapé: foie gras parfait with MP pickles
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Raw salmon and tomatoes
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Smoked horse carpaccio, romesco and aioli
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Sweet and sour sweetbreads
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Lamb shoulder and green sauce
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Sucre a la creme pot de creme

The CHEF | Derek Dammann grew up on Vancouver Island, in the small town of Campbell River. After working his way through a series of Victoria restaurants, Derek took a leap forward in his career when he made the decision to travel to England to look for work. After landing a job at Jamie Oliver’s Fifteen in London, he never looked back. Derek worked his way up, eventually returning to Canada with Jamie Oliver as a partner.

He has since impressed Montreal’s dining scene with his epic bistro Maison Publique, which in its first year was named one of Canada’s top new Restaurants by Enroute Magazine. Maison Publique has also made Canada’s 100 Best Restaurant list each year since they opened, and in 2015 they have found their way into the top 15! Maison Publique draws inspiration from both a traditional Northern England Public House and the unique cuisine of Quebec.

The HOST | Growing up in British Columbia, Chad Brealey is the true epitome of an ‘outdoorsman’. As a conservationist, fisherman, and family man, his TV show, Salt Fresh and Field, is a cinematic experience – part lifestyle documentary, part culinary adventure series, and really about the art of finding, preparing and sharing food.

DINNER PRICE IS ONLY $99 AND INCLUDES:

Quebec Inspired Welcome Cocktail
Family Style Gourmet Quebec-Inspired Dinner
Wine and Beverage Pairings with Each Course
Gratuities
10% Off On All Retail Products Purchased Night Of Including A Selection of Quebec Artisan Products
…………

EVENT DETAILS:
Date: Tuesday, Sept 1st, 2015
Time: Dinner starts at 7pm (Cocktails at 6:30pm)
Location: Edible Canada Bistro
1596 Johnston St, Granville Island

For more details or to purchase tickets to the event, please visit our website or call our office at 604.558.0040.

Details

Edible British Columbia | Edible Canada
1595 Johnston Street | Vancouver, BC. V6H 3R9
Office: 604.558.0040 | Retail Store: 604.682.6675 | Bistro: 604.682.6681 | Fax: 1.866.272.8777
Email: info@ediblecanada.com | Website: www.ediblecanada.com
Twitter | Facebook

Retail Store Hours

Open 9am-7pm daily in the Granville Island Public Market

Gallery

The People

Eric Pateman – Executive Chef and President
Courtney Massion – Food & Beverage Director
Tyler Dallner – Chef de Cuisine
Neil Kader – Restaurant Manager
Natalie Graham – Retail Manager
Jessica Blachut – Sales & Event Manager

About Edible Canada

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Edible Canada — Sightseeing for your taste buds.

Edible Canada (formerly Edible British Columbia) is a six year-old business headquartered at Granville Island Public Market, in Vancouver, British Columbia. We are Canada’s largest culinary tourism and locavore retail company, dedicated to sourcing the highest quality culinary products from coast to coast for our customers.

Services include our retail & online artisan food store, chef guided Granville Island Market Tours, demonstration guest chef Market Dinners, Gourmet Kayaking Weekends, and popular Amuse Bouche newsletter and blog. In the summer of 2011 we opened Edible Canada at the Market — a vibrant bistro in the heart of Granville Island and at the forefront of Canadian cuisine.

About Eric Pateman, President & Founder

Eric-@-Market-DinnerEdible British Columbia was created by Eric Pateman in the spring of 2005. Eric is a Vancouver native with a lifelong passion for food and wine. He has worked in the hospitality industry for over 15 years both as a chef and hotel consultant and has rated restaurants for the Mobil Travel Guide. Eric’s own culinary travels have taken him throughout North America, to the UK and to Africa where he has sought out unique food experiences. Edible British Columbia is the product of Eric’s fervor for great food and wine, his extensive knowledge of the hospitality industry and an enthusiasm for exceeding expectations when it comes to customer service. Eric is a past board member of the BC Culinary Tourism Society and the Vancouver Coast & Mountains Tourism Region. Eric is also a member of the Chef’s Table Society, Big Brothers of Greater Vancouver and supports many local charities including the Vancouver Food Bank and Les Dames D’Escoffier. Eric was named as one of Business in Vancouver’s Top 40 Under 40 Business People in 2007, and to Western Living Magazine’s list of the Top 40 Foodies Under 40 in Western Canada in 2008.

Customer Feedback

“The tour and lunch were hugely successful. Feedback from the group – some of whom have been attending this conference for over 10 years – was that it was one of the best events ever. Thank you very much for your assistance in making the Saturday morning activity such a hit. I would not hesitate to recommend these tours and in fact will soon organize one with local friends – we also should be able to enjoy these special parts of Vancouver. Thanks again for your attention to detail.”
Private Granville Island Market Tour

“We were fortunate to have Edible British Columbia plan our honeymoon. Our 8-day trip was the best vacation of our lives. Eric worked with us to customize a honeymoon that offered relaxation, luxury, and culinary greatness. Every last detail was taken care of — hotel, car and ferry reservations (including the honeymoon suite at a Sooke B&B and a beautiful room at the Pan Pacific), dinner reservations at prime times and prime tables, picnics and hiking suggestions, and guided tours. Highlights included an extraordinary meal at West’s chef’s table, a romantic meal at sunset at the Pointe, and a dim sum tour of Richmond with Stephanie Yuen. It was terrific to have someone take such careful note of our desires and dislikes (our menus regularly featured favourite foods such as oysters and crab, and addressed food allergies), stay within our budget, and yet balance that with freedom and down time. Most importantly, after planning our entire wedding, we were able to sit back, eat, drink and most of all ENJOY, the beauty and of British Columbia. We’d return tomorrow if we could!”
Culinary Tourist

“The meal at West was awesome, the scallops and steak were just perfect and the wine was nice paired with each course. My wife was impressed that I had a consultant help with the planning of our anniversary meal.”
Culinary Tourist

“My wife and I are life-long products of the Eat Van melting pot, so we are no strangers to Asian food, but Tony succeeded in broadening our culinary horizons. Had we waded into the market’s food stalls without him, we would have stuck to the safe choices and not had the fun learning experience we had.”
Market Tour

“The event overall was an absolutely fantastic experience! Chef’s willingness to share knowledge and enthusiasm for food makes this event. To be totally honest, I would be willing to pay more for this experience – I think it is worth at least double when you consider the price of other cooking classes or comparable experiences. Best of luck to you all and I will definitely be in touch for future events!”
Behind the Scenes – Private Cooking Class

“Chef was amazing, personable, laid-back and knowledgeable! We had a fantastic time, great food and wine, wonderful people. We will definitely recommend this to our friends and family. Thank you, Vancouver needs more culinary experiences like this!!”
Behind the Scenes – Private Cooking Class

“An excellent evening with every single thing meeting or exceeding expectations.”
Private Market Dinner

“What a superb evening — I only wish I lived closer as I would attend several each year. Thanks to Eric and his fantastic and entertaining staff – it was a very enjoyable evening!”
BC’s Best Market Dinner

“The guides performed magic with the preparation and presentation of each meal. If I were not there watching that they were actually preparing and cooking the food from scratch on the “Coleman stove”, I would have thought that they had used packed prepared food. The quality of the food and it marvelous taste had all of us longing for more… yummers. Both guides were very approachable, friendly, knowledgeable and very professional – they made the trip very, very enjoyable… an awesome experience indeed.”
Gourmet Kayaking Weekend

“I loved this tour! The stops we made at the different venues were informative and very yummy. I only wished I could bring the whole market home with me. After the tour my daughter and I went back to places we had stopped at, picked up items for our lunch which we ate out on the deck. Then I bought what I could bring back with me on an airplane. I would even take this tour again! I would hope that every visitor and person living in the area would take this tour! Thanks!”
Granville Island Market Tour

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OPPORTUNITY KNOCKS | “Campagnolo” Is On The Lookout For Two Experienced Bartenders http://scoutmagazine.ca/2015/08/26/opportunity-knocks-campagnolo-is-on-the-lookout-for-two-experienced-bartenders/ http://scoutmagazine.ca/2015/08/26/opportunity-knocks-campagnolo-is-on-the-lookout-for-two-experienced-bartenders/#comments Wed, 26 Aug 2015 18:16:27 +0000 http://scoutmagazine.ca/?p=120470 The GOODS from Campagnolo Vancouver, BC | The team at Campagnolo Restaurant + Bar on Main Street is on the hunt for two professional bartenders to join their beverage team. Bartenders will man the back lounge on the main floor of this award-winning Italian eatery as well as ‘Upstairs’ at Campagnolo, the classic cocktail lounge […]

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campagnolo

The GOODS from Campagnolo

Vancouver, BC | The team at Campagnolo Restaurant + Bar on Main Street is on the hunt for two professional bartenders to join their beverage team. Bartenders will man the back lounge on the main floor of this award-winning Italian eatery as well as ‘Upstairs’ at Campagnolo, the classic cocktail lounge located above the restaurant. These individual will require knowledge and passion for Italian wine and spirits, plus have experience with classic cocktails.

Ideal candidates are team players who love this industry, and can excel in a fast-paced and highly energetic environment. Bar Manager Peter Van de Reep is looking for experienced pros who can execute solid service and who are eager to extend a memorable experience to every guest. Please send your resume and cover letter to info [at] campagnolorestaurant.ca.

Details

1020 Main St, Vancouver, BC V6A 2W1 | MAP
Tel: 604-484-6018
Web: www.campagnolorestaurant.ca | Twitter | Facebook | Instagram
Email: info@campagnolorestaurant.ca
Campagnolo is open seven days a week serving dinner starting at 5pm and lunch from 11:30am – 2:30pm with brunch offered on the weekends. Seating is available on a first come, first served basis with reservations only taken for parties of eight or more dining with one of Campagnolo’s alla famiglia group menus.

Gallery

The Team

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Chef de Cuisine | Nathan Lowey
Restaurant Manager | Colin Turley
Bar Manager | Peter Van de Reep
Director of Operations & Proprietor | Tim Pittman
Proprietor | Robert Belcham
Proprietor | Tom Doughty

About Campagnolo

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Campagnolo serves rustic Italian dishes inspired by the Piedmont and Emilia Romagna regions of Italy, and made with integrity from locally sourced seasonal ingredients. The dining room buzzes with engaging energy while the wine lounge offers a cozy and intimate haven. Campagnolo was named one of the hottest new restaurants in the world by Condé Nast Traveler and is consistently recognized at the annual Vancouver Magazine Restaurant Awards. Located only five minutes from Rogers Arena, Campagnolo is just steps from major corridors into Vancouver’s downtown core.

Reviews

“Campagnolo, to me, is the perfect neighbourhood restaurant.” – Mia Stainsby, The Vancouver Sun

2009 Vancouver Magazine Restaurant Awards – Chef of the Year, Robert Belcham

“An ego-free chef who’s making some of the best food this city has seen.” - Vancouver Magazine

2010 Vancouver Magazine Restaurant Awards – Best New Restaurant, Gold

“Affordably chic, with a slightly hipsterish vibe, a farmers’ market almost on its doorstep, and a neighbourhood pricing philosophy.” – Vancouver Magazine

2010 Vancouver Magazine Restaurant Awards – Design of the Year, Silver

“Marc Bricault’s skill as a bricoleur (basically, one who uses materials at hand) works a quirky magic while never veering into kitsch.” – Vancouver Magazine

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GOODS | Chef Annabelle Choi Plating Special GRAIN Dinner At ‘Dock Lunch’ In Mt. Pleasant http://scoutmagazine.ca/2015/08/26/goods-chef-annabelle-choi-to-serve-special-grain-dinner-at-dock-lunch-in-mt-pleasant/ http://scoutmagazine.ca/2015/08/26/goods-chef-annabelle-choi-to-serve-special-grain-dinner-at-dock-lunch-in-mt-pleasant/#comments Wed, 26 Aug 2015 18:00:09 +0000 http://scoutmagazine.ca/?p=120463 The GOODS from GRAIN Vancouver, BC | Join us as we forage into the world of Canadian grown and supported grains, with the lovely purveyors of GRAIN! Chef Annabelle Choi will be orchestrating a menu at Dock Lunch (152 East 11th Ave.) that reflects the people behind every story that GRAIN celebrates, with a summer […]

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The GOODS from GRAIN

Vancouver, BC | Join us as we forage into the world of Canadian grown and supported grains, with the lovely purveyors of GRAIN! Chef Annabelle Choi will be orchestrating a menu at Dock Lunch (152 East 11th Ave.) that reflects the people behind every story that GRAIN celebrates, with a summer harvest field picnic inspired by each of the farmers of the grains that will be used. Guests can anticipate a casual, comfortable, and intimate dining experience while sharing meals between other diners and the purveyors themselves. We hope to share this beautiful narrative through the art of storytelling and the shared experience of tasting. We have included the menu to encourage you to bring your own wine or beer to pair with what will be a final ode to local Vancouver farmer’s summer harvests:

The Menu

Red Spring Wheat Berry Stuffed Porchetta Roast

Kabuli Chickpea & Summer Squash Bake

Laird Lentil Summer Harvest Salad

Red Fife Sourdough Bread, Fermented Almond Cheese, Nate’s Pickles

Emmer (farro) Peach Cobbler with Vanilla Ice Cream & Bourbon Brown Butter Glaze

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Have questions about the Purveyor Dinner with GRAIN? Contact Annabelle Choi.

To purchase tickets, head to Eventbrite here.

DETAILS

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Web: www.eatgrain.ca | Twitter | Instagram

Co-founders

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Janna Bishop, Product Lead
Shira McDermott, Sales & Communications

GALLERY

ABOUT GRAIN

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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.

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STAFF MEAL | Mopping Up Duck Curry With Naan Bread At “Nicli’s Next Door” In Gastown http://scoutmagazine.ca/2015/08/26/staff-meal-mopping-up-duck-curry-with-naan-bread-at-niclis-next-door-in-gastown/ http://scoutmagazine.ca/2015/08/26/staff-meal-mopping-up-duck-curry-with-naan-bread-at-niclis-next-door-in-gastown/#comments Wed, 26 Aug 2015 17:45:19 +0000 http://scoutmagazine.ca/?p=120450 by Ken Tsui | The three person kitchen crew at Nicli’s Next Door in Gastown revels in taking turns making staff meal. It’s when they get to play around with new recipes, interesting flavours, and styles that are wildly different than the Italian vernacular they’re used to. As we’ve previously seen with Chicha doing Japanese, Farmer’s Apprentice doing Korean, and […]

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Chef-Gale

by Ken Tsui | The three person kitchen crew at Nicli’s Next Door in Gastown revels in taking turns making staff meal. It’s when they get to play around with new recipes, interesting flavours, and styles that are wildly different than the Italian vernacular they’re used to. As we’ve previously seen with Chicha doing Japanese, Farmer’s Apprentice doing Korean, and Bao Bei doing Mexican, staff meals are best when they’re a fundamental departure from the restaurant’s particular pigeon hole, and it’s no different here.

Today, it’s head chef Josh Gale’s turn and the unorthodox route he’s chosen is toward India with a highly idiosyncratic duck curry. He starts by raiding his own pantry and that of the bar, building a base of flavours with creamy coconut milk, ginger, and spices, followed by a healthy dose of Calabrian chili paste. Once it bubbles to where he wants it to be (with a spoon and an approving nod), he strains the tasty sauce and adds shredded duck confit. Josh lets the flavours meld for another minute or two before adding in his curveball ingredient – cooked risotto – which gives the curry a new level of unctuousness. He balances it all out with a dice of carrots, red peppers, tomatoes, and a squeeze of lime before letting it simmer gently.

As you can well imagine, the dining room smells like it never has before.

With Nicli Antica Pizzeria right next door, Josh has access to incredible dough, so he throws rough discs on the stove top to make some naan bread. As he pulls the last piece from the heat, the staff sets the table and sits for a meal that surprises as much as it delights. Dig in…

EAT MORE VANCOUVER STAFF MEALS

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TRADECRAFT | On Getting Hammered The Old School Way With Local Blacksmith Lorne Gray http://scoutmagazine.ca/2015/08/25/tradecraft-on-getting-hammered-the-old-school-way-with-local-blacksmith-lorne-gray/ http://scoutmagazine.ca/2015/08/25/tradecraft-on-getting-hammered-the-old-school-way-with-local-blacksmith-lorne-gray/#comments Tue, 25 Aug 2015 22:36:02 +0000 http://scoutmagazine.ca/?p=120326 by Grady Mitchell | Tradecraft takes Scout readers into the workshops, kitchens, and toolkits of Vancouver’s most talented crafts-people. From trusty pencils and custom-built machines to good luck charms and bespoke chef’s knives, this new column aims to get to the bottom of every creative attachment. No laptops or cellphones allowed! Today we hear from Lorne Gray, […]

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blacksmith_tradecraft

by Grady MitchellTradecraft takes Scout readers into the workshops, kitchens, and toolkits of Vancouver’s most talented crafts-people. From trusty pencils and custom-built machines to good luck charms and bespoke chef’s knives, this new column aims to get to the bottom of every creative attachment. No laptops or cellphones allowed!

Today we hear from Lorne Gray, resident blacksmith at the Burnaby Village Museum, where he teaches regular schmucks like you and me how to heat and shape metal.

1. Anvil | “The anvil is a key component to a blacksmith’s shop. This anvil is a Peter Wright 170 lb. The top surface has been recently machined and its edges square.”

2. Swage | “A swage slips into and fits securely in a hardie hole in the anvil. The blacksmith lays the hot iron on the bottom tool and selects a hammer (or a top tool) to shape both the bottom and top at the same time.”

3. Blower | “This is a Champion 400 hand crank blower by Champion Forge & Blower Co circa 1905. Blowers are used to get oxygen into the heart of the fire to keep the temperature of the coal high enough for metal working.”

OTHER INTERESTING VANCOUVERITES

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LISTED | The Skinny Of The Cellar At “Nook”, Courtesy Of Wine Director Christopher Royal http://scoutmagazine.ca/2015/08/25/listed-the-skinny-of-the-cellar-at-nook-courtesy-of-wine-director-christopher-royal/ http://scoutmagazine.ca/2015/08/25/listed-the-skinny-of-the-cellar-at-nook-courtesy-of-wine-director-christopher-royal/#comments Tue, 25 Aug 2015 21:50:19 +0000 http://scoutmagazine.ca/?p=120429 by Treve Ring | One of those cozy, casual, and unpretentiously delicious neighbourhood joints that every good ‘hood wants, Nook betters the livability of both the West End (Denman Street location) and Kitsilano (Yew Street location). Authentically charred pizzas, effectively simple pastas, and a tight, Italian-focused wine list ups the regulars’ return rate. I recently […]

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by Treve Ring | One of those cozy, casual, and unpretentiously delicious neighbourhood joints that every good ‘hood wants, Nook betters the livability of both the West End (Denman Street location) and Kitsilano (Yew Street location). Authentically charred pizzas, effectively simple pastas, and a tight, Italian-focused wine list ups the regulars’ return rate. I recently chatted up Christopher Royal, Wine Director for both Nook locations (as well as sister restaurant Tavola) about what he has LISTED.

Nook | West End, 781 Denman St. | Kitsilano, 1525 Yew St. | Twitter | Instagram

How many wines on your list? At Nook, we base our list on 2 bubbles, 1 rosé, 10 whites, and 14 reds. So, 27-ish. There are always more off-list, if guests ask.

How is your list organized? Nook is all Italian with an emphasis on Southern and Central Italy. Nook on Yew is Italian-only but it follows Tavola more with a broader range, and has the occasional BC wine special on the board.

What one wine are you most excited about right now on your list? A new Taurasi single vineyard called Marziacanale from Vinosia in Campania. Modern aglianico, big and powerful. Taurasi has been historically called the Barolo of the south but this is more like Bordeaux; herbaceous with tobacco, dark chocolate and black cherry fruit pounded into a leather saddlebag.

What’s the top selling wine on your list? At Nook for a white, Tre Bicchieri winner, Ca’ Del Magro a Custoza from Monte del Fra (BCLDB specialty listed), and with red it’s a toss up between Arceno Chianti Classico and Dolianova Cannonau di Sardegna.

What’s the newest arrival to your list? Greco di Tufo from Vinosia in Campania; beautiful fruit, bright with great minerality and a long finish; very summer sexy.

The one product you will never list? If You See Kay from Lazio. It’s not a bad wine, quite the contrary, but it’s just too easy. I like wines that challenge people a little bit. We’ve had it at Nook and Tavola before and we carry it at Nook on Yew now. It’s a huge seller there and it’s never seen the list or even the special board.

Money/availability is no option. What one wine would you list? I have it already but not very much! Quintodecimo “Grande Cerzito” Taurasi Riserva 2010. Didn’t want anything to do with it, until I tried it. Oh boy! This is a ‘once in a lifetime’ kind of wine. It is a black hole of a wine that saturates you emotionally and leaves you wondering what happened.

Your fave food/beverage pairing currently in your restaurant? Falanghina San Gregorio with our Spaghetti Puttanesca — just awesome.

Your insider top food/wine pairing tip? Avoid tannic wines and spice. It’ll turn the wine to metal in your mouth.

Favourite wine list in Vancouver, other than your own? For shear operatic audacity, La Terrazza. For brevity and depth, Tableau at the Loden Hotel.

THE DRINKER’S ARCHIVE

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SCOUT LIST | Ten Things That You Should Absolutely Do Between Now And Next Week http://scoutmagazine.ca/2015/08/25/scout-list-ten-things-that-you-should-absolutely-do-between-now-and-next-week-68/ http://scoutmagazine.ca/2015/08/25/scout-list-ten-things-that-you-should-absolutely-do-between-now-and-next-week-68/#comments Tue, 25 Aug 2015 21:03:47 +0000 http://scoutmagazine.ca/?p=120382 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 […]

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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!

LAUNCH | Sad Mag is a cool local magazine that celebrates independent art and culture in Vancouver. It’s issued on a quarterly basis and contains some seriously compelling pages packed with images. This Saturday night they’re hosting the launch party for their latest issue (no. 19) Movement. From Sad Mag: “This stunning publication looks at movements—local literary, artistic, and socio-economic—from a uniquely Vancouver perspective.” Sounds pretty bang on to us! The opening party will include original artwork and photography from the artists who contributed to the magazine, dance performance, art and compelling conversation with interesting people.
Sat, Aug 29 | 7:30-late | Remington Gallery (108 E Hastings) | Free | DETAILS 

GAME ON | The Vancouver Whitecaps take on the Montreal Impact this Wednesday night. The Whitecaps are putting on a good show this year, and the boisterous crowds and cold beer make this mid-week pick up a good reason to power down the computer and cheer.
Wed, Aug 26 | 7pm | B.C. Place Stadium (777 Pacific Blvd) | DETAILS

PNE | Although summer doesn’t officially call it quits until September 21st, the last week of August is now upon us and it’s time to be diligent about squeezing every last drop out of the (still) long days and warm weather. Nothing says summer like a whirl around the fairgrounds of the PNE. Feast upon mini-donuts, hit Playland to throw a few balls at something, and take a rollercoaster ride or three. The 2015 PNE includes a concert series, theatrical performances (Peter Pan and Mermaid Tales), a Craft Beer Fair, a Superhero Discovery Centre, the Super Dogs show, and The Magical History Tour: A Beatles Memorabilia Exhibition. Pro tip: The New Pornographers play the PNE Amphitheatre Friday night (Aug 28).
Now – Sept. 7 | 11 am-11 pm | Pacific National Exhibition | DETAILS

DINE | Get yourself out to Deer Lake Park on Thursday night for ‘Small Plates on the Lake’, an evening of good food, live jazz and bright conversation in a beautiful setting. Chefs from three local restaurants – Hart House, Reflect Social Dining + Lounge, and e.b.o – are bringing their crews to to the Shadbolt Centre for the Arts to plate some stunning summer cuisine (think compressed strawberries with black pepper jam and red beets; spruce tip-cured sockeye salmon, and wild honey lime-infused scallop ceviche, just to begin with). Wander the Hotson Bakker-designed Shadbolt Centre, admire the late summer views, and appreciate some good food, wine, craft beer and desserts.
Thu, Aug 27 | 6-9pm | 6450 Deer Lake Avenue, Burnaby | $55 | DETAILS

WATCH | Get out of the house, grab a seat in a dark theatre with a sizeable bag of popcorn and catch a classic film that was made to be experienced on the big screen. This Saturday night, Vancity theatre throws down with a late night screening of Taxi Driver. “Scorsese’s hallucinatory nightmare of New York at its seediest, sleaziest 70s nadir is a potent, even toxic work, but a cinematic classic all the way. In an iconic role, De Niro is Travis Bickle, a neo-noir Viet-vet trying to rise up above the scum lapping up on the streets by any means necessary.” Do it!

Sat, Aug 29 | 10:30pm | Vancity Theatre (1181 Seymour St) | $12 | DETAILS

BIRDS OF A FEATHER | Seasons are shifting. Bird migratory behaviour sees many of the species that have been hanging around Vancouver all summer start to head south while others arrive from the north. Grab yourself a Sunday morning coffee or tea and scoot down to Stanley Park for “Birds of a Feather: Hot Weather, Cool Birds” – a guided walk that will focus on the varied and beautiful bird life of the park. Learn how to identify different species, hear a little bit about bird behaviour, and fill your lungs with some fresh air while you’re at it.
Sun, Aug. 30 | 9-11am | Stanley Park Ecology Society – Nature House | $By donation | DETAILS

SALMON | Love Fish? Hadden Park at Kits Point is the place to be this Sunday. Celebrate the return of pink salmon and learn about their value as a sustainable seafood choice at the Pink Salmon Festival. Expect salmon-centric and family-friendly fun including live music, storytelling, informative educational displays, and a salmon barbecue. Bonus: chef Rob Clark will be there flipping some fish!
Sun, Aug 30 | 12-4 | Vanier/Hadden Park (1905 Ogden Ave) | DETAILS

EXPLORE | Deep Cove Daze goes down this weekend on the North Shore. Check out local artisans, enjoy some live entertainment, get in on the craft beer gardens (featuring Deep Cove Brewers + Distillers), pig out at the food trucks, BBQ, and pie-eating contest, watch the cardboard kayak race, and take the opportunity to check out some of the cool shops and galleries that the neighbourhood has to offer (Enjoy The Sunnyside, Ahoy and Room6 always impress). Oh, and don’t forget to pick up a donut from Honey’s!
Sun, Aug 30 | 12-8pm | Panorama Park, Deep Cove | By Donation | DETAILS

SCORE | What a great time to hit the farmers market. Tomatoes are perfection right now; peaches are still available; and apples are already starting to show up. Plus beans, plums, pears and garlic – they’re all coming in.  The day will come when those hard working farmers will pack up and retreat and you’ll be sorry you didn’t get to more farmer’s markets! Weekends are a great time to buy local, but there are a number of mid-week opportunities, too. See you out there…

Wednesday | 2pm – 6pm | Main St Station (1100 Station St) | DETAILS
Thursday | 2pm – 6pm | Yaletown (1200 Mainland) | DETAILS
Saturday | 9am – 2pm | Trout Lake (Lakewood Drive @ 13th) | DETAILS
Saturday | 9am – 2pm | West End (1100 Comox St) | DETAILS
Saturday | 10am – 2pm | Kerrisdale (5500 East Boulevard) | DETAILS
Saturday | 9am-1pm | UBC Farm (3461 Ross Drive) | DETAILS
Saturday | 9-2pm | Burnaby City Hall (4949 Canada Way) | DETAILS
Saturday | 10am-3pm | Lonsdale Quay (123 Carrie Cates Court, N Van) | DETAILS
Sunday | 10am-2pm | Kitsilano (10th & Larch) | DETAILS
Sunday | 10am – 2pm | Mt. Pleasant (2300 Guelph St) | DETAILS
Sunday | 11am-3pm | Ambleside (1500 Block Bellevue, West Van (between 15th & 16th) | DETAILS

To submit an event for consideration, email events [at] scoutmagazine.ca 

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.

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