Scout Magazine http://scoutmagazine.ca Vancouver Food And Culture By Andrew Morrison Fri, 31 Oct 2014 19:09:18 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.4 GOODS | “Hart House” At Deer Lake Serves Up Special New Seafood Celebration Menuhttp://scoutmagazine.ca/2014/10/31/goods-hart-house-at-deer-lake-serves-up-special-new-seafood-celebration-menu/ http://scoutmagazine.ca/2014/10/31/goods-hart-house-at-deer-lake-serves-up-special-new-seafood-celebration-menu/#comments Fri, 31 Oct 2014 19:05:14 +0000 http://scoutmagazine.ca/?p=99150 [...]]]> Hart House is located at 6664 Deer Lake Avenue in Burnaby | 604-298-4278 | www.harthouserestaurant.com

Hart House is located at 6664 Deer Lake Avenue in Burnaby | 604-298-4278 | www.harthouserestaurant.com

THE GOODS FROM Hart House

Vancouver, BC | From now until November 16th, Burnaby’s Hart House at Deer Lake is showcasing the amazing abundance of seafood with which BC is blessed. The three-course Seafood Celebration menu gives guests a choice of appetizer, main, and dessert at $38 per guest. Born and raised here in BC, Chef Michael Genest has designed a menu that rejoices in local flavours. Have a read of it and get all the delicious details after the jump…

Appetizer

Sockeye Salmon Chowder (a la carte 10)
Fried Leeks, Corn, Lobster Oil

or

Smoked Fish Croquettes (a la carte 16)
Pickled Fennel, Micro Greens, Charmoula Aioli

Main Course

Butter Poached Prawns (a la carte 28)
Squid Ink Risotto, Chorizo, Peas, Bottarga

or

Pan-Seared Red Snapper (a la carte 28)
Fregola Pasta, Tomato, Mussels, Clams, Saffron

Dessert

Apple & Fig Bread pudding (a la carte 10)
Salted Caramel and Walnut Sauce,
Vanilla Chantilly Cream

or

Caramel Mocha Crème Brulee
Orange Nut Biscotti

If they so choose, guests may choose to extend their experience to four courses by ordering both appetizers for an additional $8. Reservations are available by phone only, at 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


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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SEEN IN VANCOUVER #518 | Aaron Koehn & Gabriel Dubois’ Exhibitions At BAF Studiohttp://scoutmagazine.ca/2014/10/31/seen-in-vancouver-518-aaron-koehn-gabriel-dubois-exhibitions-at-baf-studio/ http://scoutmagazine.ca/2014/10/31/seen-in-vancouver-518-aaron-koehn-gabriel-dubois-exhibitions-at-baf-studio/#comments Fri, 31 Oct 2014 18:44:46 +0000 http://scoutmagazine.ca/?p=99142 [...]]]> 10172014_001_009

by Grady Mitchell | The Burrard Arts Foundation (BAF) wants to get artwork in front of as many people as possible as often as they can. To do that they run a gallery space at 108 East Broadway and also organize art programs and public projects, most recently a massive, maze-like outdoor mural at 259 Powell Street by Vancouver artist Gabriel Dubois. “As Vancouver continues to grow as a city of international prominence,” says director Christian Chan, “it’s vital that the arts and culture keeps pace.”

More of Gabriel’s precise, geometric and vividly coloured work is on display at the BAF Studio in a show entitled Deft Senf. The artist just recently returned from a year-long trek through Germany, Japan, India and the UK, so the show is a great opportunity to see how his experiences abroad have influenced his style.

The BAF Studio is also holding a show by New York artist Aaron Koehn (pictured above). It’s called Good, Better, and Aaron gave me a quick walkthrough of his pieces. Early in our tour he told me that “choice is a hard thing to define; that’s part of the title of the show.” In other words, there can be no ‘best’ because that’s a purely subjective assessment. It seems particularly apt in reference to the appreciation of art, which is a wholly subjective experience.

Rather than only two-dimensional pieces hung on a wall, much of Aaron’s show occupies real space in the room – not in a sculptural sense, but more as the collision of standard objects with art. A centrepiece of Good, Better is a series of Ikea LACK tables – one of their most ubiquitous models; some laid on their sides on the floor, others disassembled and mounted on the wall. For each one Aaron printed a macro photo of the extreme reflective surface of a buffed car, then wrapped it around the table. Viewers can piece together details of the car’s surroundings through the warped shapes reflected in its polished surface.

Reflective surfaces are a large theme of the show; Aaron took his first Mac laptop and polished it into chrome. Even his childhood baseball bat shines, despite dings and nicks from years of use. As you lean in to study them you’ll see your own hazy silhouette staring back. Aaron is interested in the question of when a copy is no longer a copy. Where exactly is the point when it becomes its own separate entity?

“Good art is that which poses questions rather than answers them,” says curator Elliat Albrecht. “Aaron’s work gestures towards ideas rather than making declarative statements. That’s so valuable for an art viewer; not telling them exactly what an object is gives them space to breathe and think.”

Aaron’s show features many forms – there’s a number of substrate prints using UV ink that explores logo manipulation, among other concepts, as well as an interactive light component and even a pair of shoes – but all are exploring the same idea. “Things can look very different but be very connected,” he says.

Good, Better is up now and runs until December 20th.

EVERYTHING SEEN IN VANCOUVER

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OPPORTUNITY KNOCKS | Blacktail Florist Is On The Lookout For Dedicated Kitchen Staffhttp://scoutmagazine.ca/2014/10/31/opportunity-knocks-blacktail-florist-is-on-the-lookout-for-dedicated-kitchen-staff/ http://scoutmagazine.ca/2014/10/31/opportunity-knocks-blacktail-florist-is-on-the-lookout-for-dedicated-kitchen-staff/#comments Fri, 31 Oct 2014 17:05:43 +0000 http://scoutmagazine.ca/?p=99124 [...]]]> Blacktail Florist is located at 200-332 Water St. in Vancouver, BC | 604-699-0249 | www.blacktailflorist.ca

Blacktail Florist is located at 200-332 Water Street in Vancouver, BC | 604-699-0249 | www.blacktailflorist.ca

The GOODS from Blacktail Florist

Vancouver, BC | Blacktail Florist, nominated as one of enRoute’s best new restaurants in Canada, is located at the entrance to Gastown. We serve regionally inspired cuisine using the freshest ingredients possible. We are currently looking for talented, dedicated and hardworking chefs and cooks to join our kitchen team. The desired candidates will possess a working knowledge of meat fabrication, sauces, garde manger preparations and many other culinary skills. This is a full time position to start immediately. Wage will be negotiated. Please forward your resumes to info [at] blacktailflorist.ca.

DETAILS

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200-332 Water Street | Vancouver, BC
Phone: 604-699-0249 | Email: info@blacktailflorist.ca
Web: www.blacktailflorist.ca | Facebook | Twitter | Instagram
Hours: Wednesday–Sunday 5pm – 12pm | Monday-Tuesday CLOSED

GALLERY

About Blacktail Florist

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Tucked among Gastown’s trademark brick buildings, Blacktail Florist shines a spotlight on some of BC’s overlooked and most humble ingredients. Wild edibles are the inspiration behind daily dishes, while a range of thoughtfully selected wines by the glass and bottle showcase the best varietals from our region.

Outdoor meets indoor in the welcoming, woodland-inspired interior designed by studio Ste. Marie and guests are encouraged to unwind over an adventurous and satisfying meal in a delicate and warm setting.

The name Blacktail Florist represents the restaurant’s commitment to wild, local, beautifully curated food. Representing the masculine spirit, the name Blacktail is taken from an indigenous deer primarily found on the West Coast, which speaks to the rough and wild ingredients incorporated into the dishes. Symbolizing the feminine, the word Florist evokes a gatherer of flowers and organic materials, who arranges these items in playful and attractive ways.

Blacktail Florist offers an approachable and appealing wine list, guiding guests through a modern collection of notable and rare local varietals that complement flavours and aromas from the kitchen.

Blacktail Florist’s interior design draws its inspiration from BC’s wild natural beauty. Vancouver designer Craig Stanghetta of Ste. Marie Art + Design invites us to escape to the forest, using organic and natural materials to evoke the comfort and freshness of a floral woodland grove. The minimalist space is lined with grand art deco windows containing built in vitrines; gently frosted, they house wild blossoms and other oddities. Guests dine among fresh living greenery and warm indigenous woods softly lit by custom, handcrafted lighting by Good Animal that cascade from the restaurant’s ceilings and walls.

Press & Accolades

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“Don’t Go to Blacktail Florist looking for a spring arrangement. For food made from the best B.C. has to offer, however, this Gastown eatery should be your next dining destination.” — Anya Levykh, WE Vancouver, April 24, 2014

“Open since April, Blacktail Florist knows its greens—and proteins, too. The Vancouver restaurant boasts share plates aplenty, all conceptualized by executive chef and co-owner Jimmy Stewart (previously of Top Chef Canada and Whistler’s Bearfoot Bistro).” — Katie Nanton, NUVO Magazine, May 25, 2014

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AWESOME THING WE ATE #928 | Mjadra & Fresh Saj Bread At The Drive’s New Jam Jarhttp://scoutmagazine.ca/2014/10/30/awesome-thing-we-ate-928-mjadra-fresh-saj-bread-at-the-drives-new-jam-jar/ http://scoutmagazine.ca/2014/10/30/awesome-thing-we-ate-928-mjadra-fresh-saj-bread-at-the-drives-new-jam-jar/#comments Thu, 30 Oct 2014 21:25:19 +0000 http://scoutmagazine.ca/?p=99132 [...]]]> IMG_7763

We love the delicious simplicity of the menu at Jam Jar, a brand new and especially good looking “Folk Lebanese” restaurant on The Drive (read our preview of it here). We’re particularly found of their traditional take on mjadra, a cold Levantine staple pottage-puree of green lentils and brown rice that loves the warm embrace of flatbread fresh from the saj. So delicious!

2280 Commercial Drive | Vancouver, BC | 604-252-3957 | www.jamjaronthedrive.com | $7.50

MORE AWESOME THINGS WE ATE

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GOODS | The Bittered Sling Line Of Cocktail Bitters & Culinary Extracts Lands New Lookhttp://scoutmagazine.ca/2014/10/30/goods-the-bittered-sling-line-of-cocktail-bitters-culinary-extracts-lands-new-look/ http://scoutmagazine.ca/2014/10/30/goods-the-bittered-sling-line-of-cocktail-bitters-culinary-extracts-lands-new-look/#comments Thu, 30 Oct 2014 20:32:11 +0000 http://scoutmagazine.ca/?p=99121 [...]]]> Bittered Sling is an award-winning catering company and events company |bitteredsling.com @bittered_sling

Bittered Sling is an award-winning catering company and events company |bitteredsling.com @bittered_sling

The GOODS from Bittered Sling

Vancouver, BC | Continuing to provide an inspired twist to cocktail culture across North America and beyond, Vancouver-based Bittered Sling has announced a fresh and exciting redesign of its award-winning line of small-batch cocktail bitters and culinary extracts beginning with its newly released Gift Pack 2.0 (MSRP $44.95 CAD/USD).

While Bittered Sling won’t change the handcrafted, high-quality tonics in each bottle, its Gift Pack 2.0 — which contains six 25-mL bottles of its most popular and versatile flavours — will trade Bittered Sling’s former apothecary design aesthetic for a new look that blends the colour, symmetrical balance and design elements of the turn-of-the-century Belle Époque of 1870-1920 when cocktail culture came of age, along with Machine-Age touches inspired by the Art Deco movement of 1920-‘40.

“With this redesign, we’ve planted one foot firmly in the past and have one eye fixed on the future,” says Lauren Mote, the bartender and sommelier who co-founded Bittered Sling in 2012 with her partner and celebrated chef Jonathan Chovancek. “La Belle Époque” or “Beautiful Era” was the golden age of cocktails, culture, art, music and theatre, and this new design pays homage to the history of bartending rather than just the history of bitters.”

Beyond the new design elements of the gift pack, the collection also makes way for two new flavours, as Kensington Dry Aromatic and Malagasy Chocolate — both of which garnered gold medals at the Beverage Testing Institute’s 2014 International Review of Spirits competition in Chicago — take their place alongside Orange & Juniper, Moondog, Grapefruit & Hops and Plum & Rootbeer. The latter two flavours also scored silver medals for Bittered Sling in the competition.

Bartenders, chefs and savvy cocktail aficionados alike will appreciate the new droppers that replace the original dasher tops, allowing for a more consistent application. In addition, the new colour-coded design scheme of each flavour will make for easier identification for bartenders and chefs working in fast-paced, low-light environments.

Bittered Sling’s Gift Pack 2.0 will be the first to sport the company’s new design and is now appearing on retail shelves across North America, just in time for the holiday season. The labels of all 15 of their 120-mL full size bottles will follow suit in the new year.

Details

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Telephone: 604-809-9479
Web: www.bitteredsling.com | Facebook | Twitter | Instagram
Email: info@bitteredsling.com

Gallery

The People Who Make It Happen

BitteredSling_Jonathan&Lauren_HR

Co-proprietor, Sommelier/Mixologist: Lauren Mote
Co-proprietor, Chef: Jonathan Chovancek

About Bittered Sling

Bottles-and-shakers

Bittered Sling celebrates the collaboration of chef Jonathan Chovancek and mixologist and sommelier Lauren Mote, who have contributed a combined 30 years of professional experience, knowledge and innovation to the Canadian food and beverage industry.

In 2010, Mote and Chovancek launched Vancouver-based boutique catering and events company Kale & Nori Culinary Arts — the predecessor to Bittered Sling — and quickly carved out a niche both locally and internationally for their unique products, dynamic and diverse cuisine and specialty cocktail creations. In 2013, Kale & Nori was singled out as Producer/Supplier of the Year at the 24th Vancouver Magazine Restaurant Awards for its brand of Bittered Sling Extracts.

Bittered Sling Extracts is a retail line of high-quality, small-batch bitters and extracts that provides palate, plate and potion with a subtle-yet-exciting fusion of homegrown ingredients and flavours. With aromatic labels such as Orange and Juniper, Plum and Rootbeer and Clingstone Peach, Bittered Sling underscores a singular and delicious irony that while all of their bitters are extracts, not all of their extracts are bitter. By the dash or the drop, each creation offers an intricate range of complex flavours that perfectly accentuates food, spirits and even sparkling water.

Twice a month over a six-month span, Mote and Chovancek host their popular and perennially sold-out Bittered Sling Bistro events at the Legacy Liquor Store in Olympic Village. A friendly competition between some of the region’s best bartenders now heading into its fourth season, each edition of the Bistro offers guests a feature spirit tasting accented by Bittered Sling Extracts and an indulgent three-course menu inspired by each particular spirit’s wide range of notes and character.

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