Scout Magazine http://scoutmagazine.ca Vancouver Food And Culture By Andrew Morrison Fri, 27 Mar 2015 23:24:20 +0000 en-US hourly 1 TEA & TWO SLICES | On Silly Politicians And The Movie Tastes Of Broken Heroin Addictshttp://scoutmagazine.ca/2015/03/27/tea-two-slices-on-silly-politicians-and-the-movie-tastes-of-broken-heroin-addicts/ http://scoutmagazine.ca/2015/03/27/tea-two-slices-on-silly-politicians-and-the-movie-tastes-of-broken-heroin-addicts/#comments Fri, 27 Mar 2015 22:42:20 +0000 http://scoutmagazine.ca/?p=112888 by Sean Orr | What a concept: NDP would take from corporate executives, give to working poor, kids. Cue massive smear campaign organized by corporate executives and facilitated by a fawning, cash-starved press. Related: Coffee with Tom. He drinks a double...

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by Sean Orr | What a concept: NDP would take from corporate executives, give to working poor, kids. Cue massive smear campaign organized by corporate executives and facilitated by a fawning, cash-starved press.

Related: Coffee with Tom. He drinks a double espresso, too!

Meanwhile, Mulcair just called Harper an idiot. Can I quit now? Mulcair calls Harper’s response “idiotic” after PM gets laughs at his expense. Welcome to question period, where questions are seldom answered and often derisively mocked and where our Prime Minister cracks jokes about international law. How amusing.

More funny: Alleged 2013 Canada Day terror plot inspired by Rambo III, court hears as jurors try to suppress laughter. Hilarious! It took 240 police officers countless hours and planning and one very determined undercover agent playing a jihadist Arab businessman in order to get two unemployed heroine addicts living in a basement in Surrey to come up with a bombing plot based on a Sylvester Stallone movie and a passenger train that doesn’t exist. What’s funny is that the CBC made Schitt’s Creek a show and not this…

Art is dangerous: B.C. airport evacuated over suspicious package that turned out to be a painting. An interesting critique on the intersection of art and terrorism.

‘Roller Girl’ Angela Dawson wins $15K damages from Vancouver police. And with that, Roller Girl makes it into the Vancouver Lexicon.

Can’t-believe-I-missed-it of the day: City of Vancouver revisits definition of social housing. Top comment: “Eventually Vision will define a project as “social housing” if a homeless person can sleep in a doorway…” Yeesh.

Obligatory Nicholas Ellan post of the day: “Cheap Wine for Me, But Not for Thee” – Suzanne Anton. “Of the 12 Lower Mainland VQA stores that will enjoy this massive competitive advantage, none are located in ridings held by BCNDP MLAs…” Jesus, I need a drink.

Syrup Trap of the day: Entire country possibly located on aboriginal burial ground.

Craigslist of the day: Tall White Bookshelf evocative of Uma Thurman circa 2003.

Honour Bound: Family, friends of Vancouver man trying to raise $400,000 for leukemia treatment.

Bonus: Here’s what Canadian festival posters look like with the all-male acts removed.

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DINER | “Bao Down” Opens On Powell Street In Gastown, Generates Line-Up Immediatelyhttp://scoutmagazine.ca/2015/03/27/diner-bao-down-opens-on-powell-street-in-gastown-generates-line-up-immediately/ http://scoutmagazine.ca/2015/03/27/diner-bao-down-opens-on-powell-street-in-gastown-generates-line-up-immediately/#comments Fri, 27 Mar 2015 22:15:36 +0000 http://scoutmagazine.ca/?p=113041 by Andrew Morrison | Bao Down opened at 12 Powell Street in Gastown this afternoon and nearly stopped traffic. The tiny new eatery specializes in delicious bao buns. To test drive their kitchen systems, they launched with only three types...

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by Andrew Morrison | Bao Down opened at 12 Powell Street in Gastown this afternoon and nearly stopped traffic. The tiny new eatery specializes in delicious bao buns. To test drive their kitchen systems, they launched with only three types today (fish, chicken, vegetarian). They appeared to be taking the onslaught well. Here’s our brief from when we broke the news of its coming last month:

Brothers-in-law Matthew Adolfo and Greg Edwards have joined forces and taken over the short-lived Lily Mae’s space at 12 Powell Street on the eastern edge of Maple Tree Square in Gastown.

Together, they’re building a new eatery that will focus squarely on steamed bao bun sandwiches. They’re going to be doing five or six different types, among them a fried chicken bao, a braised and crispy pork belly bao, a coconut crusted catfish bao with sriracha crema, and a vegan bao. We can also expect some killer sides, like crispy garlic kimchi fries.

The licensed 25 seater is going to be called Bao Down. Get it?

Adolfo and Edwards are lifers with tons of experience between them. Adolfo has the trade in his family (he co-owned/operated one of the Sukho Thai locations in Toronto), while Edwards spent 8 years working in the kitchen for Umberto Menghi and is currently the executive chef at Chewie’s in Coal Harbour.

I expect they’ll do extremely well with this straightforward, easy to execute concept, especially on the take-out front. They took possession on Monday and are aiming for a quick turnaround with opening day set for mid-March.

When you go (and you must), be sure to aim squarely for the awesomely named Bao Chicka Bao Bao. It’s loaded with crispy lemongrass garlic chicken, scallions and pickled carrots with the bun given a liberal of garlic scape mayo. So flavourful! Take a look:

EXPLORE THIS NEIGHBOURHOOD

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GOODS | Proper British Bangers & The Last Of The Boudin Noir At Oyama Sausage Companyhttp://scoutmagazine.ca/2015/03/27/goods-proper-british-bangers-the-last-of-the-boudin-noir-at-oyama-sausage-company/ http://scoutmagazine.ca/2015/03/27/goods-proper-british-bangers-the-last-of-the-boudin-noir-at-oyama-sausage-company/#comments Fri, 27 Mar 2015 21:43:24 +0000 http://scoutmagazine.ca/?p=113033 The GOODS from Oyama Sausage Company Vancouver, BC | Easter arrives early this year, keeping up with the early spring weather perhaps. So Oyama has stepped up to the plate with a wonderful selection of seasonal treats. Hopefully you will...

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The GOODS from Oyama Sausage Company

Vancouver, BC | Easter arrives early this year, keeping up with the early spring weather perhaps. So Oyama has stepped up to the plate with a wonderful selection of seasonal treats. Hopefully you will have ordered your Swedish Hams by now, if not call Oyama at (604) 327-7407. And don’t forget all the other delicious treats you need to pick up – wonderful patés and terrines – Strasbourg, Duck Pistachio, Rabbit and Pheasant to name only a few. As well, sausages galore for breakfast and dinner, salamis and prosciuttos by the dozens for hors d`oeuvres and delicious local and international cheeses to round it all off.

Thursday April 16th-Sunday 19th | Bring Out the Bangers!
Back by popular demand, a celebration for all the British expats – and everyone else, of course. Lincolnshire Bangers, Cumberland Sausages, Nottingham Bangers and more, as well as delicious cheeses from Neal`s Yard Dairy and, of course, our world famous pork pies. Choose a pint from the array of craft breweries Vancouver has to offer and say hello to jolly ole England.

Friday April 24th – Sunday 26th | Boudin Noir – last of the season
Last chance to savour these delights until the fall.

Details

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

Gallery

The People

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Owners: John and Christine van der Lieck

About Oyama Sausage Co.

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

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SEEN IN VANCOUVER #552 | Mt. Pleasant’s Fox Cabaret Opens New Projection Room Barhttp://scoutmagazine.ca/2015/03/27/seen-in-vancouver-552-mt-pleasants-fox-cabaret-opens-new-projection-room-bar/ http://scoutmagazine.ca/2015/03/27/seen-in-vancouver-552-mt-pleasants-fox-cabaret-opens-new-projection-room-bar/#comments Fri, 27 Mar 2015 20:54:10 +0000 http://scoutmagazine.ca/?p=113018 by Andrew Morrison | The Projection Room bar was officially unveiled last night in the Fox Cabaret. The Scott Cohen-designed space was so named on account of its location, which used to be the projection room of the old Fox,...

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by Andrew Morrison | The Projection Room bar was officially unveiled last night in the Fox Cabaret. The Scott Cohen-designed space was so named on account of its location, which used to be the projection room of the old Fox, a theatre that not-too-long-ago screened 35mm porn flicks. The new bar – offering small bites and a mix of classic and modern cocktails – represents the final piece in the reimagining of the Fox, which has quickly become a bright star in Vancouver’s cultural firmament. Open 7 nights a week from 5pm. (photos by Michael Mann)

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EXPLORE THIS NEIGHBOURHOOD

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VANCOUVER LEXICON | Roller Girlhttp://scoutmagazine.ca/2015/03/27/vancouver-lexicon-roller-girl/ http://scoutmagazine.ca/2015/03/27/vancouver-lexicon-roller-girl/#comments Fri, 27 Mar 2015 20:22:23 +0000 http://scoutmagazine.ca/?p=112967 Roller Girl | Person | Roller girl is Angela Dawson, the pink-clad woman with the giant headphones rollerblading in and out of traffic trying to guide pedestrians across crosswalks. In 2015 she won a human rights tribunal against the Vancouver...

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Roller Girl | Person | Roller girl is Angela Dawson, the pink-clad woman with the giant headphones rollerblading in and out of traffic trying to guide pedestrians across crosswalks. In 2015 she won a human rights tribunal against the Vancouver Police Department after it found that she had been discriminated against because she was transgender.

Usage: “Sometimes this town gets me down, but not when I see Roller Girl…”

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DEFINITIVE RECORDS | CBC Radio Host Grant Lawrence Selects His Three Favourite Albumshttp://scoutmagazine.ca/2015/03/27/definitive-records-cbc-radio-host-grant-lawrence-selects-his-three-favourite-albums/ http://scoutmagazine.ca/2015/03/27/definitive-records-cbc-radio-host-grant-lawrence-selects-his-three-favourite-albums/#comments Fri, 27 Mar 2015 19:10:42 +0000 http://scoutmagazine.ca/?p=112971 by Grady Mitchell | Definitive Records asks interesting folks to pick the three albums that anchor their musical tastes. Today we hear from Grant Lawrence, long-time CBC radio host and Canadian music aficionado… The Rezillos – Can’t Stand The Rezillos | LISTEN...

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by Grady Mitchell | Definitive Records asks interesting folks to pick the three albums that anchor their musical tastes. Today we hear from Grant Lawrence, long-time CBC radio host and Canadian music aficionado…

The Rezillos – Can’t Stand The Rezillos | LISTEN“This is a crazy Scottish punk rock band who put out this one amazing classic album in 1978, filled with razor sharp pop punk perfection. Snotty boy/girl vocals, machine gun drums, wild punk guitar, and near the greatest bass playing you’ll ever hear, up there with Rancid and the Who. And they’re coming to Vancouver in May!”

The Weakerthans – Left and Leaving | LISTEN | “An astoundingly brilliant album from my favourite Canadian band. This record weaves from punk to rock to emo balladeering of the highest quality, capturing the frustration of a generation who grew up in cities that couldn’t support them so they had to move away. Leader John K Samson (who didn’t move away) is this country’s finest musical poet since Leonard Cohen.”

The Sonics – Here Are The Sonics!!! | LISTENThis is the greatest garage punk rock n roll album ever made, before “punk” was really used to describe music. This album is THEE blue print for thousands of bands that followed. Released in 1965, the songs contained within have been covered repeatedly by those thousands of bands (including my own) but never matched. The Sonics are the prototype of grunge, from Tacoma, WA.

ALL DEFINITIVE RECORDS

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GOODS | Inspired By Cherry Blossoms, Miku & Minami Both Debut New “Sakura” Menu Itemshttp://scoutmagazine.ca/2015/03/27/goods-inspired-by-cherry-blossoms-miku-minami-both-debut-new-sakura-menu-items/ http://scoutmagazine.ca/2015/03/27/goods-inspired-by-cherry-blossoms-miku-minami-both-debut-new-sakura-menu-items/#comments Fri, 27 Mar 2015 19:03:19 +0000 http://scoutmagazine.ca/?p=112991 The GOODS from Minami Vancouver, BC | In celebration of cherry blossoms season and the 9th Annual Vancouver Cherry Blossom Festival next month, Aburi Restaurants’ Miku (70-200 Granville Street) and Minami (1118 Mainland Street) are brightening up their menus with...

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The GOODS from Minami

Vancouver, BC | In celebration of cherry blossoms season and the 9th Annual Vancouver Cherry Blossom Festival next month, Aburi Restaurants’ Miku (70-200 Granville Street) and Minami (1118 Mainland Street) are brightening up their menus with the introduction of several Sakura-themed items: two new Sakura Rolls and a special spring cocktail.

In addition, Miku is collaborating with a handful of distinguished Vancouver chefs for a second year to participate in Sakura Night on April 19, 2015. The pink tie affair will see several of the city’s Japanese restaurants under one roof as guests partake in a unique dining experience for one-night only.

“Cherry blossoms season is very popular in Japan,” says Executive Sushi Chef Kazuhiro Hayashi, who will be on-hand during Sakura Night. “People get together and enjoy meals under the beautiful trees. It’s a tradition. The iconic Japanese flower is certainly pleasant to look at but can also add extra flavour to food. Our guests often look forward to trying our Sakura roll creations year-after-year.”

The Miku Sakura Roll features bigeye tuna and Japanese flounder. Atop a shiso leaf, the roll is stuffed with spinach, shiitake mushrooms, an egg omelette (tamago) and are rolled in sakura denbu or dried fish flakes. Garnished with salted Sakura flowers, the Miku Sakura Roll is sure to add a little taste of spring to any palate.

Created by Head Sushi Chef Kazuki Uchigoshi, the Minami Sakura Roll is wrapped with soy sheets and consists of ebi cooked shrimp, asparagus, Sakura-marinated tai and aburi bincho (albacore tuna), garnished with strawberry compote, cherry blossoms, and cherry blossoms salt.

Priced at $18 each, diners can find the special cherry blossom rolls at Miku and Minami throughout the month of April. To complement the meal, Teien, a special spring cocktail meaning beautiful garden in Japanese, is also available for $12 at both locations.

Tickets for Sakura Night, benefiting the Vancouver Cherry Blossoms Festival, are $150. This year’s event takes place on Sunday, April 19, 2015 at Tojo’s Restaurant on West Broadway. For more information, visit www.vcbf.ca and take a sneak peek at the 2015 Sakura Night menu here.

Details


1118 Mainland Street | Vancouver BC | V6B 2T9
Reservations: 604-685.8080
Email: info@minamirestaurant.com
Web: www.minamirestaurant.com | Twitter | Facebook
Parking: Valet parking is available at dinner service for $11.00
Private Dining: Blue Ocean Room (40 seated, 65 standing) and Blue Wave Room (14 seated)
Patio, bar and lounge seating

Gallery

HOURS

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Dinner: 5pm-10pm, Sun-Thurs | 10pm-10:30pm, Bar Bites | 5pm-10:30pm, Fri-Sat | 10:30pm-11pm, Bar Bites
Lunch: 11:30am-3pm, Mon-Fri | 3pm-5pm, Bar Bites

The TEAM

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wner, Seigo Nakamura
Director of Operations, Mike Deas-Dawlish
Corporate Chef, Kazuya Matsuoka
Chef de Cuisine, Alan Ferrer
Head Sushi Chef, Kazuki Uchigoshi
General Manager, Hideaki Saito
Assistant General Manager, Ashley Stark
Manager, Michael McDermott

ABOUT Minami

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Located in the vibrant neighborhood of Yaletown, Minami Restaurant delivers one of the most unique and innovative dining experiences to Vancouver. Minami follows the pioneering footsteps of sister restaurant, Miku for introducing the Aburi style or flame seared technique to Vancouver’s thriving sushi scene in 2008. Each piece of sushi is flame seared using a blowtorch and bamboo charcoal, giving it a smokey, melt in your mouth aroma. Aburi sushi requires no soy sauce or wasabi, as the chefs create specialty sauces using non-traditional Japanese ingredients to complement the flavor properties of each variety of fish.

From the kitchen, seasonal and regional ingredients, as well as Ocean Wise seafood options are integrated into dishes to reflect the diversity of responsible food choices. Traditionally trained Japanese chefs are inspired by global flavors and cutting edge techniques to create a new style of cuisine. The culinary approach evokes passion and beauty, as each dish is artfully plated on custom-designed Arita Yaki plate ware, hand picked by owner, Seigo Nakamura from the artisan town of Arita, Japan. Japan-Euro influenced desserts created in house by our pastry team creates the perfect ending to the culinary experience.

Minami restaurant offers a dynamic space for dining and entertaining, which includes two private dining rooms, a seated lounge, hidden sun-filled patio and a custom-built sushi bar. The clean and modern space is weaved together with touches of Japanese aesthetic, creating a culturally contemporary room for dining. Hailing from Kyoto, Japan, internationally renowned muralist, Hideki Kimura’s stunning and whimsical work can be seen on many feature walls, including both the Blue Ocean and Blue Wave private dining rooms.

The Minami bar features an extensive sake list created by a foremost sake expert in Vancouver, wine menu and an original cocktail program designed by the highly-acclaimed 2010 Vancouver Magazine’s ‘Bartender of the Year,’ Shaun Layton.

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AWESOME THING WE ATE #944 | “Sai Woo” Staff Tasting On The Night Before Openinghttp://scoutmagazine.ca/2015/03/26/awesome-thing-we-ate-944-sai-woo-staff-tasting-on-the-night-before-opening/ http://scoutmagazine.ca/2015/03/26/awesome-thing-we-ate-944-sai-woo-staff-tasting-on-the-night-before-opening/#comments Thu, 26 Mar 2015 18:55:03 +0000 http://scoutmagazine.ca/?p=112958 by Andrew Morrison | The long awaited Sai Woo restaurant opens at 158 East Pender St. in Chinatown this evening at 5pm. I was there last night as the staff were being schooled on co-owner/chef Douglas Chang’s food and barman...

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by Andrew Morrison | The long awaited Sai Woo restaurant opens at 158 East Pender St. in Chinatown this evening at 5pm. I was there last night as the staff were being schooled on co-owner/chef Douglas Chang’s food and barman Justin Anello’s cocktails.

I won’t go into detail about the many dishes and drinks I tried, save to mention a couple things of special note: the “cola” wings are insanely good (use the lime provided); puncture the tea egg and let the yolk run over the tea smoked albacore; and be sure to order the sweet and oaky smoky lapsang sauchong-inflected Smoking Gun cocktail.

The 188 seat restaurant (main floor and basement lounge) has been a very long time coming, so it’s nice to see it finally ready for prime time. Last night showed that the kitchen and bar have their shit together. Now we’ll see how they and the floor staff handle the bumrush. We wish the entire team the best of luck. Break a leg!

MORE AWESOME THINGS WE ATE

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GOODS | Hart House On Deer Lake Gets Set To Table A Special Prix Fixe Easter Brunch Menuhttp://scoutmagazine.ca/2015/03/26/goods-hart-house-on-deer-lake-gets-set-to-table-a-special-prix-fixe-easter-brunch-menu/ http://scoutmagazine.ca/2015/03/26/goods-hart-house-on-deer-lake-gets-set-to-table-a-special-prix-fixe-easter-brunch-menu/#comments Thu, 26 Mar 2015 18:44:35 +0000 http://scoutmagazine.ca/?p=112979 THE GOODS FROM Hart House Vancouver, BC | Burnaby’s Hart House Restaurant is pleased to offer a special menu for Easter Brunch. The three-course Brunch Prix Fixe offers a choice of two starters, two mains, and two dessert items. Options...

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THE GOODS FROM Hart House

Vancouver, BC | Burnaby’s Hart House Restaurant is pleased to offer a special menu for Easter Brunch. The three-course Brunch Prix Fixe offers a choice of two starters, two mains, and two dessert items. Options include Mixed Berry Parfait with Terra Granola, Challah French Toast with Strawberry Rhubarb Compote, and Caramel Mocha Crème Brûlée with Biscotti. $28 per guest. Hart House’s regular a la carte menu will also be available. Sunday, April 5th 2015 from 11:00am to 2:00pm; make your reservations here or by calling 604-298-4278.

DETAILS

6664 Deer Lake Avenue, Burnaby, BC | MAP
Telephone: 604-298-4278
Email: information@harthouserestaurant.com
Web: www.harthouserestaurant.com

Gallery

Hours of Operation

Lunch: Tuesday to Friday – 11:30am – 2:30pm
Dinner: Tuesday to Sunday – Starting at 5:30pm
Brunch: Sunday – 11:00am – 2:00pm
Closed on Monday

The People

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General Manager: Edwyn Kumar
Executive Chef: Michael Genest

About Hart House

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Although it is close to the bustle of the city, visitors find that coming to Hart House is like returning to a simpler time, when quality was paramount and people took the time to make sure everything was done exactly as it should be. Our restaurant offers guests an opportunity to enjoy outstanding food and wine in a casually elegant setting. Dishes are prepared with the freshest local ingredients, including herbs from our own garden. Served by friendly staff who share our passion for fine cuisine, and who strive to make your experience a memorable one, Hart House is enjoyable in every way.

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HEADS UP | Elysian Coffee Is Hosting The BC Aeropress Championships This Sat, Mar. 28http://scoutmagazine.ca/2015/03/26/heads-up-elysian-coffee-is-hosting-the-bc-aeropress-championships-this-sat-march-28/ http://scoutmagazine.ca/2015/03/26/heads-up-elysian-coffee-is-hosting-the-bc-aeropress-championships-this-sat-march-28/#comments Thu, 26 Mar 2015 17:39:44 +0000 http://scoutmagazine.ca/?p=112951 Elysian Coffee is hosting the 2015 BC AeroPress Championships at their new roastery on March 28th (2301 Ontario Street). The event is open to professionals in the coffee and service industries, as well as the public. Get all the details...

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Elysian Coffee is hosting the 2015 BC AeroPress Championships at their new roastery on March 28th (2301 Ontario Street). The event is open to professionals in the coffee and service industries, as well as the public. Get all the details here.

Do you like coffee? Enjoy people watching? Eating all the foods? Consuming all the beers? If your answer was yes to any of the above, come out for a fun filled afternoon of spectating and celebration while the best of the very best coffee nerds who are passionate about AeroPressing, compete for a National spot to be sent to the 2015 World AeroPress Championships in Seattle this April for a chance to be deemed the very best, at yes, AeroPressing. This is a celebration of what it means to be passionate, to care about a service and its details, and above all, the love of craftsmanship.

But more importantly, it’s going to be one hell of a party!!! We’ve got beer from Brassneck Brewery, and burgers from The Local Omnivore Food Truck, so bring some cash money! Jams for the evening provided by DJ Air-O and Christa Belle. We’ve also announced our Judges over on the World Aeropress website, go check it out.

Competitors will consist of some of your favourite local baristas, and some potentially non-industry coffee lovers who think they’ve got what it takes! We shall be posting said competitors closer to the date, so like our page to stay in the know!

The action starts at 4:00pm and should continue until 8:00pm. Brassneck Brewery will be on hand with beers, and The Local Omnivore will be parked out front and selling burgers.

Bonus: Revolver’s George Giannakos has made the AeroPress trophy out of lego, so you have to see that.

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VICTORY GARDENS | On Spring Foraging For Purslane & Local Hops With Camille Flanjakhttp://scoutmagazine.ca/2015/03/26/victory-gardens-on-spring-foraging-for-purslane-sheep-sorrel-and-cascadian-hops/ http://scoutmagazine.ca/2015/03/26/victory-gardens-on-spring-foraging-for-purslane-sheep-sorrel-and-cascadian-hops/#comments Thu, 26 Mar 2015 17:10:21 +0000 http://scoutmagazine.ca/?p=112944 by Lisa Giroday, Sandra Lopuch and Sam Philips | It’s officially Spring! Trees are beginning to produce leaves, bulbs are emerging from the ground, garlic planted last fall is thriving, kale is producing flowers, and purple sprouting broccoli abounds. All of that and...

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by Lisa Giroday, Sandra Lopuch and Sam Philips | It’s officially Spring! Trees are beginning to produce leaves, bulbs are emerging from the ground, garlic planted last fall is thriving, kale is producing flowers, and purple sprouting broccoli abounds. All of that and more has us really excited about foraging. We love all the spring goodies coming up and out right now, faves among them being purslane (so grassy and bright), watercress, and sheep sorrel.

We asked our friend and expert forager extraordinaire, Camille Flanjak, what her #1 favourite/unusual foraged spring treat is. Her answer? Hop shoots!

“Spring is the time when all the most tender, sweet baby shoots begin to emerge from their winter beds. You’ll find vegetables like fiddlehead ferns, stinging nettle, and chickweed beckoning your green-starved stomach. My favourite shoot to collect at this time of year belongs to the hop plant.

Since Cascadian hops are native to the PNW, it was only after European contact that the aroma of their flowers became associated with beer. But hop farmers also knew that their spiny, astringent shoots make a lovely spring vegetable. I usually collect a handful- making sure to snap them on the stem where they are still tender, and blanch them in a little salted water, tossing in garlic butter to serve. They are an interesting substitution for asparagus and can be pickled.

Hops are opportunistic, growing in disturbed roadsides and forest edges. Be sure, though, to maintain the forager’s rule of thirds: take only one out of every three shoots to ensure a thriving source next season.”

Want to forage? If you’re new, we recommend bringing an expert like Camille with you to show you the ropes before you venture solo. The lovely Camille began her studies of the edible environment when she was a tween. Since then she has pursued the teachings of permaculture, and volunteered around the world, foraging, farming, and cooking. You can find her on Instagram at @agaricusaugustus. If you just want to eat the goodies, they are sometimes found at the Vancouver Farmer’s Market, and at several restaurants in the city on a nightly basis, such as The Acorn.

THE VICTORY GARDENS ARCHIVE

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GOODS | Local Mussels Are Making Waves At “The District Brasserie’ In North Vancouverhttp://scoutmagazine.ca/2015/03/26/goods-local-mussels-are-making-waves-at-the-district-brasserie-in-north-vancouver/ http://scoutmagazine.ca/2015/03/26/goods-local-mussels-are-making-waves-at-the-district-brasserie-in-north-vancouver/#comments Thu, 26 Mar 2015 16:28:47 +0000 http://scoutmagazine.ca/?p=112941 The Goods From The District Brasserie North Vancouver, BC | Make way for mussels! This traditional Belgian dish is making waves at The District Brasserie, North Vancouver’s favourite foodie hotspot. At The District, you’ll find irresistible flavours like Blue Cheese &...

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The Goods From The District Brasserie

North Vancouver, BC | Make way for mussels! This traditional Belgian dish is making waves at The District Brasserie, North Vancouver’s favourite foodie hotspot. At The District, you’ll find irresistible flavours like Blue Cheese & Bacon, Red Curry, French and the District’s signature flavour, made with beer, chorizo sausage and fresh tarragon. Freshly harvested in the Strait of Georgia and steamed to tender perfection, these Ocean Wise mussels make the ideal springtime meal.

Ready to flex your chow muscles? Below is the The Rookie’s Guide to Eating Mussels from The District Brasserie, packed with insider insight on how to eat them like a pro.

Step 1) Drink Pairings
Match up your drink with your flavour selection. Working with a white wine or beer sauce? Sip on a glass of the same to ensure a balance of flavours and avoid overwhelming the delicate mussel characteristics. For instance, the District’s signature flavour pairs perfectly with a Belgian beer.

Step 2) Inspect the Dish
When it comes to eating mussels, it’s better to be safe than sorry. If a shell is still closed after cooking or the mussel is dark in colour and shriveled, it’s best left untouched.

Step 3) Eating Etiquette
Look like an ace in front of your friends and go fork-less. Instead, use an empty shell like tweezers to pry out the juicy morsel within. Use the lid of the pot provided to discard your empty shells and drink down the remaining broth.

Step 4) Sop Up the Sauce
In Belgium it’s unheard of to have mussels without patat friet. These short, crunchy fries are packed with flavour and seasoned with paprika and chili. At The District, mussels come with patat friet, garlic tarragon mayo and two pieces of grilled bread to sop up the remaining sauce.

Now that you know how to eat them in style, stop by The District Brasserie to put your newfound knowledge to the test.

Please let me know if you’re interested in learning more about The District Brasserie’s mussel menu or tips for eating them like a pro. I’d also be happy to provide you with hi-resolution images, a recipe and/or arrange interview opportunities on your behalf.

Details

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

GALLERY

The People

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

About The District Brasserie

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

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

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

Accolades

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

Vancouver Foodster: Best Brunches in Vancouver (2013)

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SEEN IN VANCOUVER #551 | Beautiful Tea House “The Capilano” Opens On Powell St.http://scoutmagazine.ca/2015/03/25/seen-in-vancouver-551-beautiful-tea-house-the-capilano-opens-on-powell-street/ http://scoutmagazine.ca/2015/03/25/seen-in-vancouver-551-beautiful-tea-house-the-capilano-opens-on-powell-street/#comments Thu, 26 Mar 2015 00:07:15 +0000 http://scoutmagazine.ca/?p=112931 by Michelle Sproule | A new tea house called The Capilano Herbal Apothecary just opened at 1875 Powell Street in Hastings-Sunrise. It serves cold and hot drinks including signature blends of herbal teas, ginger brews, sodas, and an Indigenous coffee...

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by Michelle Sproule | A new tea house called The Capilano Herbal Apothecary just opened at 1875 Powell Street in Hastings-Sunrise. It serves cold and hot drinks including signature blends of herbal teas, ginger brews, sodas, and an Indigenous coffee produced in a Zapatista cooperative. The teas will change regularly depending on the seasonal availability of ingredients. Indigenous food offerings are coming soon, including salmon chowder and bison stew.

It’s owned and operated by four Squamish Nation women, T’uy’tanat Cease Wyss and her daughter Senaqwila Wyss, and Michelle Nahanee and her daughter Paisley Eva Nahanee. Together, they’ve created a space that is beautiful in many ways.

“The Capilano lets us share some of our Indigenous culture and traditions in a space where everyone is welcome. Cease and I wanted our daughters to understand how to run a business, while staying connected to our traditions. Today is a new era for Indigenous people, where we can balance walking in both worlds. We are preparing our daughters to do this,” says Michelle. From their backgrounder:

T’uy’tanat Cease Wyss blends our teas. She is a traditional herbalist who has apprenticed with several medicine women over the last 25 years. Her daughter, Senaqwila Wyss, has trained with her mother in gathering, growing and blending the teas.

Michelle Nahanee is a communication professional and graphic artist with 20 years’ experience working with Aboriginal imagery and organizations. Her daughter, Paisley Eva Nahanee, follows in her mother’s footsteps and is an artist and illustrator. Paisley is the primary designer of The Capilano space, combining minimalist and cultural influences to create our peaceful oasis on Powell Street.

Together, we have have combined our talents and passion to create a welcoming and inclusive business that connects visitors to our Indigenous lands, culture and teachings. The Capilano is a truly homegrown business, rooted in the First Nations tradition of caring for and lifting each other up.

The gorgeous, open concept space is soaked in natural light and makes one feel instantly at home. Take a look:

EXPLORE THIS NEIGHBOURHOOD

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GOODS | South Granville’s “Stable House” Debuts New Tasting Menu & Spring Cocktailshttp://scoutmagazine.ca/2015/03/25/goods-south-granvilles-stable-house-debuts-new-tasting-menu-spring-cocktails/ http://scoutmagazine.ca/2015/03/25/goods-south-granvilles-stable-house-debuts-new-tasting-menu-spring-cocktails/#comments Wed, 25 Mar 2015 23:12:33 +0000 http://scoutmagazine.ca/?p=112927 The GOODS from The Stable House Vancouver, BC | The Stable House Bistro just unveiled its new tasting menu and spring cocktail list. Along with the a la carte fare, Chef James Kidd has prepared a five course, $39 dollar...

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The GOODS from The Stable House

Vancouver, BC | The Stable House Bistro just unveiled its new tasting menu and spring cocktail list. Along with the a la carte fare, Chef James Kidd has prepared a five course, $39 dollar tasting menu served family-style for the entire table to share. Please allow a minimum of two hours to properly enjoy this unique dining experience.

In addition to the new spring dinner menu, a new cocktail list debuts this week. While the European-style bistro is primarily wine-focused, new General Manager and recent Toronto transplant Matthew Landry has placed a renewed focus on straight-forward, classic cocktails such as the Artist’s Special, Bees Knees and Gold Cup. The sole house cocktail – Then It’s White – is a Scandinavian cousin of a Vesper martini, using Long Table aquavit, vodka, maraschino liqueur and lemon bitters.

DETAILS

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

GALLERY

The People

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

About The tabtable House

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

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TEA & TWO SLICES | On Destroying The East Village And Fudging The Homeless Numbershttp://scoutmagazine.ca/2015/03/25/tea-two-slices-on-destroying-the-east-village-and-fudging-the-homeless-numbers/ http://scoutmagazine.ca/2015/03/25/tea-two-slices-on-destroying-the-east-village-and-fudging-the-homeless-numbers/#comments Wed, 25 Mar 2015 22:44:58 +0000 http://scoutmagazine.ca/?p=112666 by Sean Orr | Act of God: Vancouver mayor says city’s ‘warmer weather’ to blame as he fails goal to end homelessness by 2015. Who are these roaming bands of well-traveled homeless and do they have Air Miles? Should we...

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by Sean Orr | Act of God: Vancouver mayor says city’s ‘warmer weather’ to blame as he fails goal to end homelessness by 2015. Who are these roaming bands of well-traveled homeless and do they have Air Miles? Should we put up a giant fence like at the Mexico-US border? Does this mean that with global warming Vancouver is set to become a giant refugee camp? Even if what he says is slightly true, it once again lets both Provincial and Federal governments off the hook. BC has some of the lowest welfare shelter rates and Canada is the only G8 country without a national housing strategy. But yeah, the weather.

Besides, you can always fudge the numbers: “City officials scrambled last fall to find temporary shelter for people without homes to get them inside before count, which takes place over 24 hours on Monday and Tuesday…”

I guess the proper segué would be “put all the homeless in here”: Translink paying $60,000 a month in rent for building that’s sitting empty.

Local architects create compelling images of transit vote implications. I’m supposed to be mad at hyperbole and “sponsored content”, right?

Meanwhile, this article was sponsored content on my Facebook, which is weird: Bell head meddled in news coverage. Sorry, but “Bell head” reminds me of Ali G a little too much.

Jenny Kwan nominated as NDP candidate in Vancouver East. Nothing to say here. Moving right along.

Honour Bound: Remove the “East Village” banners and the brand for our community. The Vancouver Lexicon takes all credit for your anger: “Listen, we can’t be friends any more if you tell me one more time that you live in the East Village…”

Speaking of rebranding: Government removes ‘Trans’ from Trans-Canada Highway citing family values. “An eastbound driver can’t wake up one day and decide that they’re suddenly a westbound driver,” said Conservative MP Rob Anders. “Children need to be protected from drivers who think it’s okay to go both ways.”

(Related) Scan of the Day:

Swarms of fire ants spreading their nasty sting along Arbutus corridor. Don’t tell that to Ernest.

Mish Way weighs in on PUA culture: The Game Remains the Same. But can’t we make the game safer? Couldn’t we follow hockey’s lead and ban, you know, ‘hits from behind’?

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