Scout Magazine http://scoutmagazine.ca The best of Vancouver food and culture, curated by Andrew Morrison and Michelle Sproule Mon, 21 Dec 2015 23:41:50 +0000 en-US hourly 1 TEA & TWO SLICES | On Poetic Appropriation, Street Sweeps, And Burning Down The House http://scoutmagazine.ca/2015/12/21/tea-two-slices-on-poetic-appropriation-street-sweeps-and-burning-down-the-house/ http://scoutmagazine.ca/2015/12/21/tea-two-slices-on-poetic-appropriation-street-sweeps-and-burning-down-the-house/#comments Mon, 21 Dec 2015 23:37:23 +0000 http://scoutmagazine.ca/?p=125488 by Sean Orr | ‘Twas the Tea & Two Slices before Christmas: On, Fassbender! on, Stone! on, Clark! … on, to environmental oblivion! Yeah, that Stephen Quinn sure is super witty and probably the first person to take The Night Before Christmas and turn it into a political rant. Oh wait…no, there are hundreds of them: Twas […]

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by Sean Orr | ‘Twas the Tea & Two Slices before Christmas: On, Fassbender! on, Stone! on, Clark! … on, to environmental oblivion! Yeah, that Stephen Quinn sure is super witty and probably the first person to take The Night Before Christmas and turn it into a political rant. Oh wait…no, there are hundreds of them:

Twas the night before Christmas and poor Clement Moore
Had his poem being copied by many a bore
His “Night Before Christmas” is perfect in rhyme
His rhythm and cadence are wonderfully fine.

But then come the wise guys, with Internet cool
Who use Clement’s rhyme as sort of a tool
They pick up the style from this poem of “that night”
And they hitch up their sled to whatever’s their gripe.

Well, at least I don’t have to deconstruct an interview of Harper this year…

Dragnet: Downtown Eastside support worker suffers nerve damage after getting caught in “street sweep”. Take one part “why did you lock your bike up when the worker asked you not to” and mix it with “do cops just not bother to de-escalate situations anymore” and you have a wonderful Christmas bundt cake.

Another holiday season, another tragic fire that displaces a bunch of people: Dozens displaced after fire in downtown Vancouver building.

Carded: B.C. homeless man Steve Borik wins lotto, but can’t claim prize because he lacks ID. You don’t need ID to buy the ticket, but you need ID to claim it? Hmm….

Derelict Expo 86 ‘McBarge’ to set sail for mystery port after 30-year retirement. Damn! Now someone at Scout is going to have to edit the McBarge Lexicon entry…

New Vancouver policy brings EDM out of the underground. “Expecting authorities to pull the plug, EDM fans kept one eye on the dance floor and the other on the exits…” Sorry to be pedestrian here, but wasn’t that sort of the point?

Forget Uber: Vancouver’s mayor wants to plan for driverless cars. Should be fine until it comes across a Vancouver driver.

Someone made a North Van edition of those spoof candles.

Vancouverhenge: Streets aligned with the solstices in Vancouver.

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COOL THING WE WANT #477 | Big Bean Bags, Cool Dinosaur Planters And Help For The Bees http://scoutmagazine.ca/2015/12/21/cool-thing-we-want-477-big-bean-bags-cool-dinosaur-planters-and-help-for-the-bees/ http://scoutmagazine.ca/2015/12/21/cool-thing-we-want-477-big-bean-bags-cool-dinosaur-planters-and-help-for-the-bees/#comments Mon, 21 Dec 2015 23:16:18 +0000 http://scoutmagazine.ca/?p=125248 Art, dishes, furniture, linens, trinkets, plants – the objects in our homes help create a personal sense of place. Giving a gift for the home is a nice gesture, but finding the sweet spot between your taste and theirs can be a challenge. Here are five solid starts… For the ‘Fantastic Mr. Fox’ fan you know (and we all know […]

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Art, dishes, furniture, linens, trinkets, plants – the objects in our homes help create a personal sense of place. Giving a gift for the home is a nice gesture, but finding the sweet spot between your taste and theirs can be a challenge. Here are five solid starts…

For the ‘Fantastic Mr. Fox’ fan you know (and we all know a few), scoop up an embroidered linen Christmas stocking or two from Coral and Tusk. They’re so cussing cute! They’re in stock right now at Mt. Pleasant’s awesome Much & Little shop (2541 Main St.) | $65+

Help out the little guys this Christmas and grab a bee garden starter kit from The Urban Seed Project. The recipient friend (and really the world at large) will thank you. Find yours right now at one of our favourite shops, Nineteen Ten (4366 Main St) | $17.50

There’s never any telling what you’ll discover at Chinatown’s Duchesse Vintage, but you can always be confident that it’ll be something unexpected. To us, nothing says Christmas like a sweet dinosaur planter. Get this beauty now before it’s gone at 430 Columbia St. | $30

The original Bean Bag Chair is a homerun. Win unending admiration from anyone who gets this shoved under their tree on the 24th. We advise you pick one up at Walrus, and jokingly explain how you need it gift-wrapped. Walrus Home (3408 Cambie St.) | $279

This sweet houseplant print is an excellent replacement for the real thing if you happen to be shopping for a pal who would kill a cactus with neglect. Available now (packed up and and display ready) at tiny little Meadow Gifts in Gastown (104 Water St.) | $52

Just because one gets grubby in the kitchen doesn’t mean one should look grubby. Spruce things up with a Carrall Street Canvas Co. apron. Durable, beautiful and always the right size. Score yours where the cooks at Savio Volpe got theirs, The Window Community (1 E. Hastings) | $60

EVERY COOL THING WE WANT

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TOP FIVE | Work-Friendly Vancouver Cafes With High Quality Coffee & Super Strong WIFI http://scoutmagazine.ca/2015/12/21/top-five-work-friendly-vancouver-cafes-with-high-quality-coffee-super-strong-wifi/ http://scoutmagazine.ca/2015/12/21/top-five-work-friendly-vancouver-cafes-with-high-quality-coffee-super-strong-wifi/#comments Mon, 21 Dec 2015 19:24:10 +0000 http://scoutmagazine.ca/?p=125866 We’ve become so accustomed to working and taking meetings in cafes that it feels a little weird these days to just sit and sip with either a friend or a good book. While there are plenty of spots that are especially amenable to socializing and other analog enjoyments, these are the ones we go to […]

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We’ve become so accustomed to working and taking meetings in cafes that it feels a little weird these days to just sit and sip with either a friend or a good book. While there are plenty of spots that are especially amenable to socializing and other analog enjoyments, these are the ones we go to in order to get shit done.

Revolver | 325 Cambie St. | GASTOWN | 604-558-4444 | www.revolvercoffee.ca | This is our regular go to for a number of reasons, starting with the attention to detail paid to every cup that’s made to order. It’s also beautifully designed, offering a mix of tight booths, window seats, and a lengthy communal table. Killer bean selection, too.

Moja | 1102 Commercial Dr. | THE DRIVE | 604-879-6652 | www.mojacoffee.com | This new addition found instant success on account of the quality of their beans and the cozy, modern-meets-industrial look and feel. If you ever find time to lift your head from your laptop, the window perches make for awesome people-watching.

Lukes | 49 West Hastings | DOWNTOWN EASTSIDE | 604-428-0700 | www.lukesgeneralstore.com | One of Vancouver’s best kept secrets. Tiny hideaway comes complete with record store, Cartems Donuts, sandwiches from the award-winning Acorn restaurant, and killer beans from San Francisco’s Four Barrel. Snag a loft seat if you can.

Milano | 36 Powell St. | GASTOWN | 604-558-0999 | www.milanocoffee.ca | Tucked sufficiently away from the Gassy Jack tourist track to almost always guarantee a free seat, this bright, reliable and work-friendly joint has a deep menu of house beans and a slick but comfortable modern European design. Hours are easily well spent here.

Matchstick | 213 East Georgia St. | CHINATOWN | 604-336-0213 | www.matchstickcoffee.com | Local coffee roaster and baker with killer design sense, highly efficient service, and lots of variety when it comes to seating (communal, window cloister, banquette, high-top). Want to spike a cup? They’re also licensed.

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OTHER POLLS OF CRITICAL IMPORTANCE

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INTELLIGENCE BRIEF | On Jedi Knight Foie Gras & Punch Recipes From The 17th Century http://scoutmagazine.ca/2015/12/21/intelligence-brief-on-jedi-knight-foie-gras-punch-recipes-from-the-17th-century/ http://scoutmagazine.ca/2015/12/21/intelligence-brief-on-jedi-knight-foie-gras-punch-recipes-from-the-17th-century/#comments Mon, 21 Dec 2015 17:49:14 +0000 http://scoutmagazine.ca/?p=125892 by Talia Kleinplatz | From choice teas to lemon to honey to apple cider vinegar, these opera singers share tips and tricks for avoiding and treating a sore throat this winter. In celebration of Sinatra’s 100th birthday, Esquire shares Old Blue Eyes’ favourite watering holes from Palm Springs to Las Vegas. With Santa arriving in T-4 […]

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by Talia KleinplatzFrom choice teas to lemon to honey to apple cider vinegar, these opera singers share tips and tricks for avoiding and treating a sore throat this winter.

In celebration of Sinatra’s 100th birthday, Esquire shares Old Blue Eyes’ favourite watering holes from Palm Springs to Las Vegas.

With Santa arriving in T-4 days, you may want to get on those milk and cookies. Here’s a list of local bakeries serving up a delectable selection of holiday baked goods to leave out for Ol’ Saint Nick on Christmas Eve.

And in case you need a treat for yourself as well, this pear pie from the ladies at The Pie Shoppe looks too good to pass up. Actually, while you’re there, why not just pick up one in every flavour?

Country-of-origin labels on meat are up for debate in the US after Congress considers a proposal on an ongoing trade dispute between The States and Canada.

Contemporary riffs on classic punch recipes just in time for the holidays. Can we interest you in an updated version of a Hannah Wooley Punch? We’ve had 343 years to perfect it!

And speaking of punch, here’s an excellent tutorial on making Oleo Sacchrum – a sweet and citrusy mixture that is a basic ingredient in many punch recipes.

For all of your party-going needs, these local spots have you covered with prepared dishes that will please guests and save you loads of time. Mmm, that beef tenderloin with herbed mustard and horseradish cream…

On a similar note, if cooking a massive holiday feast isn’t your jam, here’s a handy list of places to pick-up Christmas dinner to go.

And if cooking a massive holiday feast is your jam, here’s a list of delectable side dishes to go with your turkey including roasted squash with sage butter and asiago scalloped potatoes.

La Liste shares its inaugural ranking of the top 1,000 restaurants in the world. 9 Canadian spots made the cut including our very own Hawksworth.

Vancouver has seriously stepped up it’s brunch game in recent years. Weigh in on which weekend spot is your favourite. Did I mention that L’Abattoir does an egg-topped brunch burger?

Eater tracks 11 Star Wars-related foods that shouldn’t exist. The force is not strong with that foie gras…

Ontario’s Niagara wine region gets some love from The New York Times for its chardonnay and pinot noir.

A list of this year’s top new food words. I’m totally a hangry climatarian who is craving piecaken!

Dine Out Vancouver expands to include a series of craft beer themed events this year, including a Brewmaster’s Breakfast and a beer and food pairing tour. You’ll find me at the make-your-own-pizza-and-drink-beer soiree. True story.

Local chefs share their favourite local spots for Dim Sum, among them Dynasty, Dai Tung, and Peaceful.

Eating via instagram honours this week go to La Mezcaleria and this french toast topped with rum and agave salted caramel sauce. I want it (and their recent Mexico adventure) for Christmas.

Looking for work in the industry? Check out who’s hiring.

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O4dRnukXQBazVPfyNJv8NLWWEdnGh27HhY6qMiogAz8 Born and raised in Windsor, Ontario, Talia Kleinplatz fell in love with food at the apron strings of her mother and grandmother whose kitchens wafted the intoxicating aromas of fresh dill, homemade pies and painstakingly slow-cooked brisket. She completed her degrees at Concordia and McGill, graduating with a Master’s in Social Work in 2009. Her six years in Montreal taught her to eat well but it was her move to Vancouver in 2011 that taught her to drink well. In 2013 she launched her award-winning cocktail blog, Two For The Bar. She lives in South Granville with her husband and her three-legged, curmudgeonly cat.

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GOODS | Chef Hawksworth To Cook On The Mountain This Winter With Apres Ski Pop-Ups http://scoutmagazine.ca/2015/12/21/goods-chef-hawksworth-to-cook-on-the-mountain-this-winter-with-apres-ski-pop-ups/ http://scoutmagazine.ca/2015/12/21/goods-chef-hawksworth-to-cook-on-the-mountain-this-winter-with-apres-ski-pop-ups/#comments Mon, 21 Dec 2015 16:56:57 +0000 http://scoutmagazine.ca/?p=125887 The GOODS from Hawksworth Vancouver, BC | Skiing, a close second to cooking, is one of Chef’s greatest passions. Fantastic winter conditions are on the horizon, and Chef Hawksworth is thrilled to once again partner with Whistler Blackcomb for après ski pop ups at Steeps Grill & Wine Bar. The first of these three lunch […]

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The GOODS from Hawksworth

Vancouver, BC | Skiing, a close second to cooking, is one of Chef’s greatest passions. Fantastic winter conditions are on the horizon, and Chef Hawksworth is thrilled to once again partner with Whistler Blackcomb for après ski pop ups at Steeps Grill & Wine Bar. The first of these three lunch events will be taking place on Saturday January 9, followed by February 8 and March 26. Menu and booking details here.

Details

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Rosewood Hotel Georgia on the corner of Georgia and Howe Street
801 West Georgia St. | Vancouver BC | V6C 1P7
Tlephone 604-673-7000 | Email: info@hawksworthrestaurant.com
Web: www.hawksworthrestaurant.com | Twitter | Facebook
Parking: Valet, Commerical Parking Lot, Street Parking
Pearl Room: 40 | Art Room: 40 | Cocktail Bar: 30 | Two Private Dining Rooms.

Hours

Breakfast – 6:30am – 10:30am Monday to Friday
Breakfast – 7:00am – 10:30am Saturday & Sunday
Lunch – 11:30am – 2:00pm Monday to Friday
Brunch – 10:30am – 2:00pm Saturday & Sunday
Dinner – 5:00pm – late, 7 nights a week
Cocktail Bar – 11:30am – late, 7 days a week

Gallery

The Restaurant Team

Executive Chef/Owner: David Hawksworth
Chef de Cuisine: Kristian Eligh
Pastry Chef: Wayne Kozinko
General Manager: Chad Clark
Wine Director: Bryant Mao
Head Bartender: Cooper Tardivel

About Hawksworth Restaurant

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Located in the heart of downtown Vancouver Hawksworth Restaurant embraces contemporary Canadian cuisine with a goal of setting forth a culinary legacy rooted in regional produce that celebrates the cultural diversity of Vancouver.

Three-time winner of Vancouver Magazine Restaurant Award’s Best Upscale Restaurant, Hawksworth Restaurant is grown up and glamorous, yet relaxed and welcoming, ready to deliver an array of memorable dining experiences. Approachable menus reflect seasonality and spontaneity, whilst demonstrating the highly skilled technique and relentless drive for perfection that has become Hawksworth’s trademark.

Hawksworth Cocktail Bar

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Our thoughtful bar program reflects the personality of our bar team: nostalgic, modern and a little bit cheeky. Our passionate bartenders shake and stir expertly crafted cocktails that run the gamut from the pre-Prohibition era to modern day. Honouring the integrity of every cocktail through technique and execution is paramount to the foundation of both the team and the program. We use the finest, freshest ingredients to craft seasonal beverages that are beautifully complemented by our ever-evolving craft beer menu, extensive spirits portfolio and carefully-sourced, award-winning wine program. The elegant room features the distinct and eye-catching “Big Love Diamond Dust” by British artist Damien Hirst, alongside a striking handcrafted ceiling, paired with vintage leather banquettes and a Spanish granite bar. Each member of the Hawksworth Cocktail Bar team has an ardent and meticulous passion for cocktail craft and is dedicated to providing a warm welcome in a lively and laid-back setting.

Private Dining

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THE YORK ROOM | Overlooking the Vancouver Art Gallery plaza, the York Room is one the city’s most historic and exceptional event spaces. Taking its design inspiration from the 1920s, the dramatic chandeliers and ornate heritage features create an elegant private dining room perfect for intimate gatherings or an important executive dinner, lunch or breakfast meeting. The York Room can accommodate a booking capacity of 63 for a seated dinner, or 110 for a standing reception.

BEL PRIVATE DINING | David Hawksworth’s Bel Café, adjacent to Hawksworth Restaurant, offers an intimate and relaxed private dining space as an alternative to the historic York Room. Bel Private Dining can accommodate an intimate sit-down dinner for up to 20 guests or a stand-up reception for 40. Floor-to-ceiling windows allow for a stunning view of the Vancouver Art Gallery and rich dark wood paneling offers luxurious surroundings, complemented by custom designed wallpaper in a palette of soft colours that create a chic European feel.

Catering

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Alongside the unique dining rooms and internationally-acclaimed Cocktail Bar, Hawksworth Restaurant also provides an outstanding off-site catering service. Having worked with a number of high profile-luxury, lifestyle and philanthropic clients, such as Dîner en Blanc, Chanel, Ferrari Maserati of Vancouver and singer songwriter Sarah Mclachlan, Chef David Hawksworth is proud to offer the expertise of his kitchen brigade at a choice of locations.

From Vancouver’s most esteemed private and commercial events, to intimate dinners and glamorous galas, Hawksworth Restaurant’s professional catering team delivers a distinguished, stylish and memorable experience for all guests.

The creative Hawksworth culinary team will craft a personalized and unique menu for the occasion upon request. Whether it is an elegant and intimate dinner or a cocktail reception of any size, David Hawksworth’s highly skilled chef team is on-site to prepare dishes, while service staff and managers ensure a seamless guests experience.

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GOODS | Snowflake Bonbons Among The Many ChocolaTas Treats Available This Week http://scoutmagazine.ca/2015/12/21/goods-snowflake-bonbons-among-the-many-chocolatas-treats-available-this-week/ http://scoutmagazine.ca/2015/12/21/goods-snowflake-bonbons-among-the-many-chocolatas-treats-available-this-week/#comments Mon, 21 Dec 2015 16:43:37 +0000 http://scoutmagazine.ca/?p=125874 The GOODS from ChocolaTas Vancouver, BC | This time of year holiday shopping can be an exercise in frustration; ChocolaTas has solved that for you with several gifts ideas for your favourite foodie, chocolate lover or the perfect hostess gift. Whatever the occasion and budget, from $2 to $200 you will find inspiration at the […]

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The GOODS from ChocolaTas

Vancouver, BC | This time of year holiday shopping can be an exercise in frustration; ChocolaTas has solved that for you with several gifts ideas for your favourite foodie, chocolate lover or the perfect hostess gift. Whatever the occasion and budget, from $2 to $200 you will find inspiration at the one of the two ChocolaTas locations; 151-1689 Johnston St in the Granville Island market, or at 101-31060 Peardonville Rd. in Abbotsford.

Holiday Elegance Box | This is an assortment of both milk and dark chocolate and includes snowflake chocolate bonbons. $30.95 per box.

Fresh Cream Chocolates | These delicate chocolates are filled with 36% whipped fresh cream and enhanced with exquisite fresh flavours which include, Praline and Almond, Arabica Coffee, Raspberry, Whole Hazelnut and Vanilla, Pineapple and Pistachio. $14.95 plus tax for a 6 piece box. Available at either Abbotsford or Granville Island from December 22nd through December 24th. Quantities are limited!

Traditional Chocolates | ChocolaTas has a wonderful selection of traditional chocolates including caramels, dark chocolate ganache and nut-based fillings, along with daring flavour mixtures such as pepper & mango, tomato & basil and caramel with sea salt & rosemary. All chocolates are hand made in small batches, with a contemporary design and brilliant flavours. One layer of 16 pieces starts at $28.95.

Salted Caramels | Smooth handmade caramel in chocolate and dusted with fleur du sel. One bag will not do it. These delicacies are the perfect stocking stuffer or hostess gift, a tasty treat or nibbles just to have around throughout the holidays – or always! The Salted Caramels are available in Milk or Dark Chocolate. Just $6.95 for an 8 piece bag.

DETAILS

Screen-Shot-2015-09-09-at-3.50Granville Island Public Market | Box # 151 – 1689 Johnson Street.
Vancouver, BC V6H 3R9 | 1-877-668-8932
7 days per week, 9am – 7pm

Abbotsford | Unit 101 & 102 – 31060 Peardonville Rd.
Abbotsford, BC V2T 6K5 | 1-604-504-5957
Mon-Fri 10am–5pm | Sat 10am – 1pm

www.chocolatas.com | Blog | Instagram | Twitter | Facebook | Pinterest | YouTube

GALLERY

THE PEOPLE

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Wim & Veve Tas | Owners

ABOUT CHOCOLATAS

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ChocolaTas is owned and operated by Wim & Veve Tas. Their dream to introduce Vancouver to Belgian chocolate, combined with creative flavour combinations began 12 years ago and has grown from a home based business to a production facility and two stores. At the recent International Chocolate Salon, ChocolaTas took home over 14 awards, with THREE gold awards; Top Artisanal Chocolatier and Best Bridal Gift Set for their ChocolaTas 4 Piece Wedding Tin with 2 monogrammed bonbons, and one GOLD for their newly designed Elegance Box of Salted Caramel.

At ChocolaTas, Wim produces many different styles of chocolate including chocolate bars, custom designs and corporately branded gift packages. And of course, the hand crafted chocolates they have become famous for. Wim loves using locally sourced,

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AWESOME THING WE ATE #964 | Tableside Brandy-Flambéed Steak Diane At Hy’s Encore http://scoutmagazine.ca/2015/12/19/awesome-thing-we-ate-964-tableside-brandy-flambeed-steak-diane-at-hys-encore/ http://scoutmagazine.ca/2015/12/19/awesome-thing-we-ate-964-tableside-brandy-flambeed-steak-diane-at-hys-encore/#comments Sat, 19 Dec 2015 23:55:11 +0000 http://scoutmagazine.ca/?p=125854 by Andrew Morrison | Pictured above is a ridiculously tender Steak Diane, or two filet medallions brandy-flambeed tableside with mushrooms, dijon, and onions. (As a general rule, anything a server in a white jacket lights on fire is delicious.) It was recently enjoyed at Hy’s Encore alongside a hot, double-stuffed potato loaded down with chives, sour cream, bacon, and […]

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by Andrew Morrison | Pictured above is a ridiculously tender Steak Diane, or two filet medallions brandy-flambeed tableside with mushrooms, dijon, and onions. (As a general rule, anything a server in a white jacket lights on fire is delicious.) It was recently enjoyed at Hy’s Encore alongside a hot, double-stuffed potato loaded down with chives, sour cream, bacon, and extra butter. I have no recollection of the green beans.

Oddly enough, such an indulgent meal helps me locate my holiday spirit. Finding it used to be a lot easier. Locking it down as a kid maybe took a Charlie Brown special or two. In my adolescence, It’s a Wonderful Life did the trick. Nowadays, more triggers are necessary. Irish whisky, for instance, works, as do contemplative late night screenings of Apocalypse Now, which might seem a little weird. 

Maybe the latter tradition (newly acquired by marriage) makes sense to me because the holiday spirit is now so elusive (like Col. Kurtz) that even finding the will to seek it out every morning requires some personal catharsis (“Shit, I’m still only in Saigon!”). I panic if I haven’t found it past the second week of December. Perhaps it won’t come this year? It’s usually then that I remember Hy’s — hugely effective, joyful and triumphant.

Hy’s Encore | 637 Hornby St. | Vancouver, BC | 604-683-7671 | www.hyssteakhouse.com

MORE AWESOME THINGS WE ATE

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1,000 COOL THINGS ABOUT VANCOUVER | A Glance Up Cambie Between Water & Cordova http://scoutmagazine.ca/2015/12/18/1000-cool-things-about-vancouver-a-glance-up-cambie-between-water-cordova/ http://scoutmagazine.ca/2015/12/18/1000-cool-things-about-vancouver-a-glance-up-cambie-between-water-cordova/#comments Fri, 18 Dec 2015 20:28:04 +0000 http://scoutmagazine.ca/?p=125833 Despite its relative youth, Vancouver’s history is nevertheless like any other in that it’s layered in architecture. The great fire of 1886 wiped out most of the town when it was still in its infancy, so what we see today of its base layer – especially in and around Gastown, where the fire was most thorough in […]

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Despite its relative youth, Vancouver’s history is nevertheless like any other in that it’s layered in architecture. The great fire of 1886 wiped out most of the town when it was still in its infancy, so what we see today of its base layer – especially in and around Gastown, where the fire was most thorough in its destruction –  are the surviving buildings that replaced the earlier wooden ones that had burned to cinder. Nowadays, however, there is so much modern clutter that classic sight lines of this layer are few and far between.

The most beautiful of those that remain is the one afforded by looking south up Cambie St. between Water and Cordova. The view is dominated by John S. Helyer’s iconic Dominion Building, which was completed in 1910 and has a fascinating history of its own. Scout’s first office was on the top floor of the short sunlit building on the left. We had to look out of it sometimes to be reminded of the century we were in! To fully appreciate the view, go in the morning when the angled sunlight goes to work on the brick and paintwork.

THE NEXT COOL THING

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TOP FIVE | On Spiced Nogs And Hot Toddies: Vancouver’s Most Warming Winter Cocktails http://scoutmagazine.ca/2015/12/18/top-five-on-spiced-nogs-and-hot-toddies-vancouvers-most-warming-winter-cocktails/ http://scoutmagazine.ca/2015/12/18/top-five-on-spiced-nogs-and-hot-toddies-vancouvers-most-warming-winter-cocktails/#comments Fri, 18 Dec 2015 19:42:44 +0000 http://scoutmagazine.ca/?p=125822 by Talia Kleinplatz | With the first snow of the season under our belt (such as it was), very few things appeal more than a warm, winter sipper at the end of a long, cold day. Lucky for us, Vancouver’s better cocktail bars are offering a delicious selection of cocktails that were designed to keep […]

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by Talia Kleinplatz | With the first snow of the season under our belt (such as it was), very few things appeal more than a warm, winter sipper at the end of a long, cold day. Lucky for us, Vancouver’s better cocktail bars are offering a delicious selection of cocktails that were designed to keep us in good spirits. Here are some of our current favourites for your ranking consideration…

Hot Toddy | West Restaurant, 2881 Granville St. | SOUTH GRANVILLEwww.westrestaurant.com | A perfect marriage of spirit, lemon and allspice, the classic hot toddy is the holiday spirit served in liquid form. West’s skilled bar team tailors them to guest tastes with options for rum, scotch or brandy.

Eggnog | Yew Seafood + Bar, 791 West Georgia St. | DOWNTOWNwww.yewseafood.com | You know it’s the holidays when Yew pulls out the moose mug and starts pouring their famous eggnog. Served with your choice of rum or cognac, this delicious, festive libation brings back fond memories of winters past.

Mele Kaliki-Mocha | CinCin, 1154 Robson St. | DOWNTOWNwww.cincin.net | Never did I think I would be so enamoured with a Malibu-based drink! Leave it to CinCin’s David Wolowydnik to sneak it into this spiked hot chocolate in the most seamless and delicious way with kahlua, creamy hot chocolate, and Bailey’s whipped cream.

Alsatian Mulled Wine | Lobby Lounge, FPR | 1038 Canada Pl. | COAL HARBOUR | lobbyloungerawbar.com | The first time I had mulled wine was a decade ago following a failed attempt at snowboarding. Needless to say it was love at first sip. This hot variation on the winter classic combines black tea, lemon and vanilla with pinot noir.

Bonita Applebum | Royal Dinette, 905 Dunsmuir St. | DOWNTOWNwww.royaldinette.ca | With it’s A Tribe Called Quest reference, this cocktail (pictured) had me at hello. Rum, Cinzano Orancio and five spice apple nectar combine for a beautiful winter riff on a classic cobbler cocktail. Needless to say, it’s got it goin’ on.

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

Did we miss your favourite winter cocktail? Let us know via @scoutmagazine

OTHER POLLS OF CRITICAL IMPORTANCE

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RESTAURANT PORN | Brasserie Harricana, A Refined Haven For Lovers Of Beer In Montreal http://scoutmagazine.ca/2015/12/18/restaurant-porn-brasserie-harricana-a-refined-haven-for-lovers-of-beer-in-montreal/ http://scoutmagazine.ca/2015/12/18/restaurant-porn-brasserie-harricana-a-refined-haven-for-lovers-of-beer-in-montreal/#comments Fri, 18 Dec 2015 18:44:05 +0000 http://scoutmagazine.ca/?p=125809 (via) Montreal’s beer-centric Brasserie Harricana turns one this month. We’ve had our eyes on it ever since it was under construction, and wished it were part of Vancouver’s own restaurant scene since the day it opened. The 5,000 sqft, Alain Carle Architecte-designed looker is part restaurant, part bar, and part craft brewery with handsome Douglas […]

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(via) Montreal’s beer-centric Brasserie Harricana turns one this month. We’ve had our eyes on it ever since it was under construction, and wished it were part of Vancouver’s own restaurant scene since the day it opened. The 5,000 sqft, Alain Carle Architecte-designed looker is part restaurant, part bar, and part craft brewery with handsome Douglas Fir ceilings and gleaming white Carrara marble throughout. Located in sprawling corner digs between the Park Ex and Little Italy, it’s at once casual and refined with modern takes of comfort foods like beer can chicken, blue cheese-stuffed celery, club sandwiches, monkfish burgers, and so on. There are also some 41 beers on tap, plus ciders and a few cocktails. Wines are scarce. Where would we want to see it in Vancouver? On a main thoroughfare of a residential neighbourhood, either Kerrisdale or Hastings-Sunrise, or in Olympic Village as an alternative to the big box beer behemoths.

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MORE RESTAURANT PORN

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OPPORTUNITY KNOCKS | Nicli’s Next Door Is On The Hunt For A Chef De Partie / Line Cook http://scoutmagazine.ca/2015/12/18/opportunity-knocks-niclis-next-door-is-on-the-hunt-for-a-chef-de-partie-line-cook/ http://scoutmagazine.ca/2015/12/18/opportunity-knocks-niclis-next-door-is-on-the-hunt-for-a-chef-de-partie-line-cook/#comments Fri, 18 Dec 2015 17:40:30 +0000 http://scoutmagazine.ca/?p=125805 The GOODS from Nicli’s Next Door Vancouver, BC | Nicli’s Next Door is an innovative blend of West Coast farm-to-table meets rustic Italian osteria. We are looking for a Chef de Partie/Line Cook to join our growing team. The ideal candidate must be able to handle a busy kitchen and know how to prioritize. A […]

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The GOODS from Nicli’s Next Door

Vancouver, BC | Nicli’s Next Door is an innovative blend of West Coast farm-to-table meets rustic Italian osteria. We are looking for a Chef de Partie/Line Cook to join our growing team. The ideal candidate must be able to handle a busy kitchen and know how to prioritize. A minimum of 1 year experience as a Chef de Partie/Line Cook is essential. If interested, please email your resume to gm [at] niclipizzeria.com or drop it off in-person at 68 East Cordova Street.

DETAILS

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68 East Cordova St. | Vancouver, BC | V6A 1K2
Telephone: 604.669.6985
Web: www.niclisnextdoor.com | Twitter | Facebook | Instagram

GALLERY

The People Who Make It Happen

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Owner: Bill McCaig
Chef: Josh Gale

ABOUT NICLI’S NEXT DOOR

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Nicli’s Next Door literally sits right next door to Nicli Antica Pizzeria. While Nicli Antica Pizzeria focuses strictly on pizza, the second establishment from owner Bill McCaig, opened in summer 2014, set out to celebrate more traditional Italian fare.

Chef Josh Gale’s focus on high-quality ingredients and beautifully presented dishes come together to create an authentically Italian experience. The menu offers a variety of small plates which encourage sharing while fresh, house-made pasta dishes promise to satiate any appetite.

In addition to dinner service, neighbours and friends are welcome to gather for lunch or stop by for a beverage and small bite prior to a night on the town. Prohibition era cocktails as well as modern classics complement a curated wine list which simplifies decision making with options divided by mood — are you easygoing or more daring tonight?

With the hues of red brick and wood tables, the inviting warmth of the restaurant entices you to get comfortable and stay awhile.

ACCOLADES

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Vancouver Sun | The Globe & Mail | Vancouver Foodster

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GOODS | A Year Of Achievement For Award-Winning Daydreamer Wines In Naramata, BC http://scoutmagazine.ca/2015/12/18/goods-a-year-of-achievement-for-award-winning-daydreamer-wines-in-naramata-bc/ http://scoutmagazine.ca/2015/12/18/goods-a-year-of-achievement-for-award-winning-daydreamer-wines-in-naramata-bc/#comments Fri, 18 Dec 2015 17:25:02 +0000 http://scoutmagazine.ca/?p=125799 The GOODS from Daydreamer Wines Penticton, BC | 2015 was a big year for Daydreamer Wines, a small family run winery based on the beautiful Naramata Bench. Since starting the small winery in 2013, Daydreamer has grown in production, awards and most recently, owner/winemaker Marcus Ansems became the 5th Master of Wine (MW) in Canada, […]

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The GOODS from Daydreamer Wines

Penticton, BC | 2015 was a big year for Daydreamer Wines, a small family run winery based on the beautiful Naramata Bench. Since starting the small winery in 2013, Daydreamer has grown in production, awards and most recently, owner/winemaker Marcus Ansems became the 5th Master of Wine (MW) in Canada, also winning the Villa Maria prize for Viticulture and the Errazuriz prize for Wine Business at the November 2015 ceremony held in London, England.

The MW process took Marcus a total of 6 years, including examinations in Napa, San Francisco and London.  The MW exams are separated into 3 sections.

The first section comprises of 4 days of theory exams, testing any (and every) aspect of oenology/viticulture/business and contemporary issues.  The next section is 3 days of blind tasting exams, where 36 wines from around the world must be identified and discussed in written format without an prior knowledge of origins. The third and most lengthy section, is a 1 year (10 000 word) original Research Project. Marcus wanted to contribute to the body of knowledge about Okanagan Valley wines and did his MW Research Project on The effects of Fall frost on Okanagan Syrah.  When asked about the entire MW process Marcus says “It was a grueling process, and easily the most challenging intellectual endeavour I have ever undertaken. But I would do it again in a heartbeat!”

In 2015 Daydreamer Wines also made the list of the top 10 small wineries in Canada, and top 25 wineries overall at the National Wine Awards of Canada…..

In 2015 they also won “Best Chardonnay in Canada” at the 2015 All Canadian Wine Awards (2013 Marcus Ansems Chardonnay), Best Syrah Blend at the 2015 Okanagan Wine Awards (Amelia 2013), and a gold medal at the 2015 National Wine Awards of Canada (Marcus Ansems Shiraz).

Daydreamer Wines is offing free shipping on all December orders. Find full case and half case options on their website.

DETAILS

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Winery Address: 1493 Todd Rd | Penticton, BC | V2A8T6
Mailing Address: Site 30 Comp 13 | Naramata, BC | V0H1N0
Web: www.daydreamerwines.ca | Facebook | Twitter | Instagram

Gallery

The People Who Make It Happen

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Marcus Ansems, Wine Maker
Rachel Ansems, General Manager

About Daydreamer Wines

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Daydreamer is a small family run winery based on the beautiful Naramata Bench in the Okanagan Valley, British Columbia, Canada. It is the brainchild of Rachel and Marcus Ansems who have both been involved in the wine industry for over 15 years.

Rachel and Marcus have both been “Daydreaming” about their own little wine company for forever and a day. They wanted to create a unique and memorable winery where a focus on fine wine was the ultimate goal. Small batch processing, with a sustainable approach is the mandate for this project. They want to make limited production wines from the best sites in the Okanagan Valley with a special focus on the wines of the Naramata Bench. Okanagan Valley is unique because the North to South orientation offers a range of climates suitable for many of the best vitis vinifera varieties such as Syrah, Merlot, Chardonnay Pinot Gris and Viognier.

Marcus is a second-generation winemaker who fell in love with wine as a young boy helping with vintage in his native home Australia. He has worked over 30 vintages around the world making wine in Europe, South Africa, Australia and Canada. With many years of experience as a Partner, General Manager and Chief Winemaker at multiple wineries, he really understands from the most intimate level what makes an iconic wine. He has also been directly involved with setting up over five new winery projects and has achieved international success with his wines. For the last five years he has travelled to over 20 countries working as an international wine buyer and consultant and has recently passed the Theory and Practical sections of the prestigious Master of Wine examination.

Daydreamer makes uncompromising small batch wines with a focus on minimal handling. This is the Daydreamer Winemaking Philosophy:

· Find a great vineyard where the fruit speaks to you.

· If the grapes are organic-then all the better.

· Harvest the grapes when they are balanced-acidity is as important as sugar.

· Treat the grapes gently, hand pick and use basket presses if possible.

· Work the ferments by hand-it is good for you and the wine.

· Use new oak sparingly- as it will mask the fruit.

· Gravity and time are your friend. Wines will filter themselves given enough of both.

· Use sulfur sparingly- avoid adding anything to the wine that you don’t absolutely need.

· There is no secret to making good wine, it’s all just about attention to detail.

· Make wines that you want to drink – not just wines that will win medals.

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AWESOME THING WE ATE #963 | A Steaming Won Tun Soup At Five Elements On The Drive http://scoutmagazine.ca/2015/12/17/awesome-thing-we-ate-963-a-steaming-won-tun-soup-at-five-elements-on-the-drive/ http://scoutmagazine.ca/2015/12/17/awesome-thing-we-ate-963-a-steaming-won-tun-soup-at-five-elements-on-the-drive/#comments Thu, 17 Dec 2015 21:22:38 +0000 http://scoutmagazine.ca/?p=125783 It’s days like today – when the clouds above Vancouver can’t decide between rain and snow – that we tend to crave warm, comforting familiarities. It’s also a time of year that sees us pinching pennies on all fronts except one: presents. In this, the mad rush of the third week of December, it’s important to remember to give yourself […]

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It’s days like today – when the clouds above Vancouver can’t decide between rain and snow – that we tend to crave warm, comforting familiarities. It’s also a time of year that sees us pinching pennies on all fronts except one: presents. In this, the mad rush of the third week of December, it’s important to remember to give yourself one, and an affordable one at that. This won tun soup from Five Elements, a no frills pan-Asian (mostly Thai/Vietnamese) cafe on The Drive, really hit the mark: piping hot, restorative, intensely flavoured, and merrily cheap at $4 a bowl.

Five Elements Cafe | 1046 Commercial Dr. | Vancouver, BC | 604-559-5938 | www.fiveelementscafe.com

MORE AWESOME THINGS WE ATE

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GOODS | Buying For A Beer Lover? Strange Fellows Brewing Offers Up “Fellowship” Gifts http://scoutmagazine.ca/2015/12/17/goods-buying-for-a-beer-lover-strange-fellows-brewing-offers-up-fellowship-gifts/ http://scoutmagazine.ca/2015/12/17/goods-buying-for-a-beer-lover-strange-fellows-brewing-offers-up-fellowship-gifts/#comments Thu, 17 Dec 2015 20:58:05 +0000 http://scoutmagazine.ca/?p=125776 The GOODS from Strange Fellows Brewing Vancouver, BC | A Fellowship would make the perfect gift for the beer connoisseur in your life (and if that happens to be you, there’s nothing wrong in getting yourself a gift, too). Available to purchase online now. What is the Fellowship? The Fellowship is a friendly, albeit strange […]

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The GOODS from Strange Fellows Brewing

Vancouver, BC | A Fellowship would make the perfect gift for the beer connoisseur in your life (and if that happens to be you, there’s nothing wrong in getting yourself a gift, too). Available to purchase online now.

What is the Fellowship? The Fellowship is a friendly, albeit strange association of people who share a passion for craft beer. By joining the Fellowship, craft beer connoisseurs will receive a guaranteed number of bottles of beer from 4 exclusive limited beer releases throughout the year. Fellows will also have the first opportunity to purchase additional bottles of special release beers before they go on sale to the public. Expect preferential opportunities and treatment along the way.

Who can join? The Fellowship is available to a limited number of individuals of 19+ years of age. For our inaugural Fellowship the maximum number of members at 125.

What beers can I expect? The beers will be made and bottled exclusively for the limited releases, and will not be available on tap. These are all Cuvée or vintage releases. Most will be barrel-aged, some sours, some blends. Most are well into their adolescence now and several are reaching maturity.

How long does the Fellowship last? While we anticipate the initial Fellowship lasting until Early in 2017, we cannot say for certain as it depends upon when exactly the beers are ready to be bottled. When the 4 beers promised for the Fellowship are distributed, the inaugural Fellowship will end, as will the rights and privileges associated with that, including your 15% discount, access to Fellowship beer and early access to other beer.

How can I sign up for the Fellowship? Please visit our website to secure your spot in the Fellowship. Your Fellowship will only be confirmed once we receive payment in full. Fellowships available now until January 2016.

Does the $350 Fellowship get preferential treatment over the $150 Fellowship? Both Fellowships receive the same treatment, and one group never gets preference for releases, different beer, or any other special rights and privileges over the other group. The $350 Fellowship simply gets more value (ceramic growler, double the bottles of beer and a $100 gift card) compared to the $150 Fellowship.

For a step by step approach to signing up, click here.

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SFB Fellowship Growler

All members of the Fellowship receive

Exclusive Fellowship beer: Our brew master Iain Hill has already been creating beer exclusively for the Fellowship, and will continue to do this. Beer for the Fellowship may come from barrels, blends, beers from our cellar, etc. In other words, you will be able to acquire rare offerings that will not be sold to the general public. We anticipate there being a minimum of 4 unique beers produced for the Fellowship, split evenly among the 125 members. For example, if we have 375 litres of a barrel aged sour with cherries, each member will be allocated a minimum of 4 – 750ml bottles of beer to purchase.

Purchasing Additional Fellowship beer: If at the end of an allocation for a particular beer, there is still beer remaining, each member will be able to purchase additional bottles of beer. For example, if we allocate 4 – 750ml bottles to each member, but there are 100 bottles that were not claimed, those members of the Fellowship who would like the extra bottles of beer will have the first option to purchase some of this unclaimed beer.

Preferential treatment: You will get a preferential opportunity to purchase seasonal beers (to some allocation limit) that may be tricky to otherwise obtain, attend special events at the brewery and buy limited edition merchandise. For example, we are releasing our Bourbon Barrel Aged (12 months) Imperial Stout to the general public sometime at the end of 2015/early 2016, and we will give members of the Fellowship the first chance to buy an allocation of this beer.

First for information: Be the first to know what is happening at the brewery, special events, beer tastings and more. We will give you priority access to the information we release.

Priority Registration for Subsequent Years: We anticipate releasing the second edition of the Fellowship sometime in 2017, and those who were members of the inaugural Fellowship will be given the first chance to sign-up again.

Growth of the Fellowship: As our barrel program for the Fellowship grows, we anticipate having additional beer to share with the group in subsequent editions, several of which we are excited to start working on in the near future. In other words, there will be more than 4 special beers available to subsequent editions of the Fellowship.

To purchase a Fellowship click here.

DETAILS

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1345 Clark Drive | Vancouver, BC | V5L 3K9
Telephone: 604-215-0092  |  Email: info [at] strangefellowsbrewing.com
Web: www.strangefellowsbrewing.com | Twitter | Facebook | Instagram
Winter Hours: Mon-Thurs 2pm to 11pm & Fri-Sun 12pm to 11pm

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About Strange Fellows

Strange Fellows is an East Vancouver craft brewery inspired by tradition and creativity that goes beyond the ordinary to celebrate that which is strange and extraordinary.

Our Tasting Room is open daily for growler fills and for gathering with friends. We offer an ever-changing selection of beer and tasty locally-sourced grub to go with.

We invite you to celebrate with us each month we observe a different Strange Day, inspired by obscure superstitions and folklore from around the world.

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DRINKER | That Time YVR’s Best Bartenders Battled With Bourbon At The Original Boneta http://scoutmagazine.ca/2015/12/17/drinker-that-time-yvrs-best-bartenders-battled-with-bourbon-at-the-original-boneta/ http://scoutmagazine.ca/2015/12/17/drinker-that-time-yvrs-best-bartenders-battled-with-bourbon-at-the-original-boneta/#comments Thu, 17 Dec 2015 20:00:49 +0000 http://scoutmagazine.ca/?p=125757 by Andrew Morrison | Back in June 0f 2009 I had the honour of judging a Maker’s Mark bourbon cocktail competition at the original Boneta location in Gastown with drinks writer Joanne Sasvari, Angie Belise of Beam Global Canada, and Kentucky’s own legendary Bill Samuels Jr. (esteemed former president of Maker’s Mark). Competing that day […]

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by Andrew Morrison | Back in June 0f 2009 I had the honour of judging a Maker’s Mark bourbon cocktail competition at the original Boneta location in Gastown with drinks writer Joanne Sasvari, Angie Belise of Beam Global Canada, and Kentucky’s own legendary Bill Samuels Jr. (esteemed former president of Maker’s Mark).

Competing that day were Danielle Tatarin of DB Bistro (now The Keefer), Keenan Hood of George (now The Keefer), Lauren Mote of The Refinery (now Uva), Simon Kaulback of Boneta (now Mamie Taylor’s), Trevor Kallies of The Granville Room, Kyle Lane of DB Bistro (where is he now?), Kate MacDonald of the Terminal City Club (I think she’s at Clive’s in Victoria now), Bobbi K. of Boneta (now Pauly Saal in Berlin), Justin Tisdall of Market (now Juke), Jon Smolensky of Brix (now Brix & Mortar), Charles Ainsbury of The Diamond (now This Must Be The Place in Sydney, Aus), Heather Perkins of The Irish Heather (now Grit & Grace in Pittsburgh), Jason Kelly of Cobre, and Shaun Layton of George (now Juniper).

The final results were very close. We were tasked with awarding a maximum of 20 points each for Balance, Creativity, Presentation, and the Showcasing of Maker’s Mark, making for a possible total of 80 points. In third place with 72.5 points was JT of Market with his watermelon and rhubarb driven “Marksman’s Target”. With 74 points in second place, pouring his Loretto Process, was Shaun Layton of George.

The winner was Lauren Mote of The Refinery with her 74.5 point Charred Bourbon Sour, a drink that came complete with its on molecular deconstruction on the side (bourbon meringue, bitters and bourbon gelee, charred oak brittle, etc). While not particularly a fan of side dishes with my drinks, there was no denying the achievement in the glass here. Her cocktail, a summery thing that I’d have again and again, was deliciously without fault. Here it is, should you want to make it at home…

Results aside, it was an amazing crew of competitors, and I remember the day very well as an especially good one. The list of bartenders above might give the impression that their community is nomadic and often torn apart as people come and go, but it’s really not. It’s a reality they’re used to, and it makes them even more tight-knit. Only one of that day’s competitors has stuck with the same company in the 5+ years since (hat tip to Trevor Kallies and the Donnelly Group). Hell, even the event’s host bar – the original Boneta – is just a memory (now Bauhaus). But it’s the memories that do the bonding, and I suppose it’s the bonds that make days like these memorable. Well, that and host Mark Brand’s shaved head…

THE DRINKER’S ARCHIVE

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