Scout Magazine http://scoutmagazine.ca The best of Vancouver food and culture, curated by Andrew Morrison and Michelle Sproule Tue, 28 Jul 2015 23:24:04 +0000 en-US hourly 1 OPPORTUNITY KNOCKS | South Granville’s “Stable House” On Hunt For FOH & BOH Staff http://scoutmagazine.ca/2015/07/28/opportunity-knocks-south-granvilles-stable-house-on-hunt-for-foh-boh-staff/ http://scoutmagazine.ca/2015/07/28/opportunity-knocks-south-granvilles-stable-house-on-hunt-for-foh-boh-staff/#comments Tue, 28 Jul 2015 22:45:55 +0000 http://scoutmagazine.ca/?p=119182 The GOODS from The Stable House Vancouver, BC | The Stable House is looking for a part time server/bartender to work 3-4 shifts a week. The ideal candidate should have experience behind the bar, as well as with a manual espresso machine. A love of wine is a necessity. We’re also looking for part time […]

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The GOODS from The Stable House

Vancouver, BC | The Stable House is looking for a part time server/bartender to work 3-4 shifts a week. The ideal candidate should have experience behind the bar, as well as with a manual espresso machine. A love of wine is a necessity. We’re also looking for part time kitchen help – experience is an asset but we’re willing to train the right candidate. Please forward resumes to accounts [at] thestablehouse.ca.

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 Stable 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 Terror Quotas & City Planners Who Don’t Sell Condos For A Living http://scoutmagazine.ca/2015/07/28/tea-two-slices-on-terror-quotas-city-planners-who-dont-sell-condos-for-a-living/ http://scoutmagazine.ca/2015/07/28/tea-two-slices-on-terror-quotas-city-planners-who-dont-sell-condos-for-a-living/#comments Tue, 28 Jul 2015 21:49:48 +0000 http://scoutmagazine.ca/?p=118966 by Sean Orr | Terrifying news: New revelations that the government gave bureaucrats a quota for three terror-related messages a week. Whoa, that’s more than ISIS! No wait, that’s more than George W. Bush Obama! Prompting the question, who owns the word “terror” and is it time to stop using it? Wait for it… Conservatives hiding […]

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by Sean Orr | Terrifying news: New revelations that the government gave bureaucrats a quota for three terror-related messages a week. Whoa, that’s more than ISIS! No wait, that’s more than George W. Bush Obama! Prompting the question, who owns the word “terror” and is it time to stop using it?

Wait for it… Conservatives hiding budget details ahead of election, opposition says. Quick, mention the word “terror”! Alas, even Mr. Mulcair has fallen for the balanced budget rhetoric.

It’s been 20 years since Paul Martin declared he would erase the federal government’s chronic deficit, “come hell or high water.” The world has changed a lot since then. Economic thinking has evolved. Yet Canada’s politicians carry on like it is the 1990s, convinced there is a binary relationship between balanced budgets and economic growth.

Speaking of, er, growth, 10 years after promising change, Stephen Harper now says he wants to abolish the Senate. Next he’ll announce he’s growing a beard. Or a heart. Or even better, the economy.

But to quote Jim Prentice, “I know that math is difficult“. Yeah. I mean, why not just give each Canadian a million bucks.

Better yet, tell them you’re giving them $720 when you’re really only giving them $158.12.

Perhaps everyone in Ottawa is too busy banging other peoples’ wives on Ashley Madison to learn math…

Meanwhile, Man in blue suit thanks firefighters. Better yet, man in blue suit who doesn’t believe in climate change thanks firefighters. Oooh, burn!

Speaking of not believing in facts: No, you’re not entitled to your opinion. This is great but there’s no way strawberry ice cream is better than chocolate.

Wonder what we’ll get first, a boring old regular tsunami or a super fun rent increase tsunami! We can surf the wave like Keanu until the breaking point!

Although Gregor makes a lot of sense in that interview, why did Vancouver’s chief city planner just quit? I thought our chief city planner was named Bob Rennie?

Here’s your answer:

Related Craigslist of the day: Free place for a cool girl, English Bay. Seems legit.

Bonus: An interview with the only person to nail the “smoke weed everyday” line from that Dr. Dre song.

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GOODS | Cibo Trattoria Gets Set For Special ‘Bottle Royale’ Wine Tasting Dinner On Aug. 5 http://scoutmagazine.ca/2015/07/28/goods-cibo-trattoria-gets-set-for-special-bottle-royale-wine-tasting-dinner-on-aug-5/ http://scoutmagazine.ca/2015/07/28/goods-cibo-trattoria-gets-set-for-special-bottle-royale-wine-tasting-dinner-on-aug-5/#comments Tue, 28 Jul 2015 21:00:05 +0000 http://scoutmagazine.ca/?p=119166 The GOODS from Cibo Vancouver, BC | Wine connoisseurs can soon take a tasting tour of the globe’s foremost wine regions without leaving the city. Premier Italian eatery Cibo Trattoria is hosting its next edition of “Bottle Royale,” a comparative wine tasting dinner on Wednesday August 5th, 2015. A perfect night out for amateur sommeliers […]

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The GOODS from Cibo

Vancouver, BC | Wine connoisseurs can soon take a tasting tour of the globe’s foremost wine regions without leaving the city. Premier Italian eatery Cibo Trattoria is hosting its next edition of “Bottle Royale,” a comparative wine tasting dinner on Wednesday August 5th, 2015.

A perfect night out for amateur sommeliers and casual wine lovers alike, the second annual dinner features a tasting of 10 handpicked pours from B.C. and around the world. Led by Cibo General Manager and expert sommelier Robert Stelmachuk, the evening will pit renowned local vintners such as Blue Mountain, Mission Hill and Painted Rock against comparable varieties from wine meccas such as Napa Valley, France, Portugal and Italy.

Stelmachuk will walk guests through each delightful and delectable round of this heady battle, which matches wines based on similarities in grapes, blends and oak treatments. This friendly competition is planned to further prove that B.C.’s bottles can go toe-to-toe (or glass to glass) with varietals from more established wine regions, and come out as victors.

The evening’s accompanying menu, prepared by Cibo’s Executive Chef Faizal Kassam, pairs perfectly to each pour and is sure to please guests’ taste buds. Each inventive course was carefully created to complement each tasting round. Highlights include Kusshi oysters with Campari and peach granita; grilled albacore tuna topped with Glen Valley artichoke puree, Sapo Bravo cherry tomatoes and fresh mint; and black pepper and potato gnocchi served with braised goat ragu and a house-made ricotta salata.

Parched patrons can please their palettes during this five-course, 10-wine tasting for $89 per person, plus taxes and gratuity. With tickets limited to just 35 for this intimate evening, this special event is sure to sell out. Click here to view the full event details and menu.

For more information or to reserve seats, please call 604-602-9570.

Details

900 Seymour Street, Vancouver, BC V6B 3L9 | MAP
Tel: 604-602-9570
Email: info@cibotrattoria.ca
Web: www.cibotrattoria.ca
Breakfast – 7am to 11am, Monday to Friday
Brunch – 7am to 2pm, Saturday & Sunday
Lunch – 11:30 to 2pm, Monday to Friday
Dinner – from 5pm, Monday to Sunday

Gallery

The Team

Team

Executive Chef – Faizal Kassam
General Manager/Wine Director: Robert Stelmachuk

Reviews

Cibo Pulls Off Impressive Italian Job – Tim Pawsey, The Courier
Oh My God Moments at Cibo – Mia Stainsby, Vancouver Sun
Naked Pasta That Takes Your Breath Away – Alexandra Gill, Globe and Mail

About Cibo

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Cibo Trattoria specializes in authentic Italian cuisine made with fresh, organic and local ingredients. Celebrated Executive Chef Faizal Kassam’s menu of rustic dishes offers a truly extraordinary, yet casual dining experience for all. With a handpicked wine collection of varied and unique vintages available at Cibo, with a focus on sustainable and unique wines, guests are ensured taste-infusing wine pairings to complement their menu selection. Furthermore, Cibo’s charming, knowledgeable and caring team provide guests with the best service in the city. Cibo was named one of the Top Italian Restaurants in the World by Ospitalita Italiana Seal. Cibo is also the first Official Restaurant Partner of Slow Foods Vancouver. Cibo Trattoria is open daily for breakfast, lunch and dinner and is located at 900 Seymour Street adjacent to the Moda Hotel lobby.

Private Parties

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The Restaurant | Cibo’s 40 seat, intimate dining room makes the perfect location for private parties, corporate events, or social gatherings. The main dining room is equipped with a hidden audio/visual projection system with an oversized, retractable screen – making it perfect for those corporate presentations or special event slideshows. At Cibo, it is our goal to ensure that your guests leave with a memorable, positive experience – enjoying the best in food, wine & atmosphere.

The Madonna Room | This elegant, luxurious and private dining space seats up to 12 guests and is ideal for any special occasion. Patrons experience the ultimate in sophistication in a private dining setting with gorgeous gold and black finishes, luminous tile-surround, carrera marble flooring, a dazzling imported Italian chandelier and a hidden flat screen TV for added enjoyment. Ambient music, dimmable room lighting, and air conditioning provide a comfortable and peaceful setting for diners whilst they enjoy the finest Italian inspired cuisine in Downtown Vancouver.

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OPPORTUNITY KNOCKS | “Cadeaux Bakery” On Powell Street Is Looking For A Pastry Cook http://scoutmagazine.ca/2015/07/28/opportunity-knocks-cadeaux-bakery-on-powell-street-is-looking-for-a-pastry-cook/ http://scoutmagazine.ca/2015/07/28/opportunity-knocks-cadeaux-bakery-on-powell-street-is-looking-for-a-pastry-cook/#comments Tue, 28 Jul 2015 20:47:41 +0000 http://scoutmagazine.ca/?p=119162 The GOODS from Cadeaux Bakery Vancouver, BC | Cadeaux Bakery is a boutique pastry shop specializing in viennoiserie, custom cakes and desserts. We are looking for a pastry cook to join our awesome team. The ideal candidate must be passionate, dedicated and fun. He or she must be flexible and willing to work early mornings. […]

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The GOODS from Cadeaux Bakery

Vancouver, BC | Cadeaux Bakery is a boutique pastry shop specializing in viennoiserie, custom cakes and desserts. We are looking for a pastry cook to join our awesome team. The ideal candidate must be passionate, dedicated and fun. He or she must be flexible and willing to work early mornings. A minimum of 1 year of pastry experience in a bakery or restaurant pastry kitchen is essential. If you are interested, please email your resume to cadeauxbakery [at] gmail.com or drop your resume off in person to 172 Powell Street.

Details

172 Powell St, Vancouver, BC, V6A 1G1
Telephone: 604-608-8889
Web: www.cadeauxbakery.com | Facebook | Twitter | Instagram
Hours | Tuesday – Friday: 8 am – 6 pm, Saturday: 8:30 am – 6 pm, Sunday: 9 am – 5 pm Monday: Closed

Gallery

The People

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Owner/Pastry Chef: Eleanor Waterfall
FOH manager: Blair Hustins
Sous Chef: Courtney Francis

About Cadeaux

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Cadeaux meaning “gifts” in French opened it’s doors in January 2012. Inside the bakery you will find a small beautifully designed seating area where you can view the goods being hand crafted from start to finish while enjoying a slice of cake and a coffee. Cadeaux offers gourmet pastries and desserts that are high in quality and made with fresh local ingredients with no artificial additives or flavourings. Pre-packaged items are on the shelf like coconut macaroons, house made granola, chocolate truffles and paté de fruit. Cadeaux is open 6 days a week from Tuesday through Sunday. They also offer custom cakes, wedding cakes, restaurant/café consulting and wholesale services. Expect their menu to change with the seasons to keep things fresh and interesting.

Cadeaux Bakery is owned and operated by Eleanor Chow Waterfall. Eleanor brings over a decade of pastry/baking experience, having worked as executive pastry chef in some of the top local restaurants including Lumiere, Blue Water Cafe and Raw Bar, and Chambar Belgian Restaurant. Prior to opening Cadeaux Eleanor ran the pastry programs at Chambar Belgian Restaurant, Medina Cafe, and the Dirty Apron Cooking School and Delicatessen.

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SCOUT LIST | Ten Things That You Should Absolutely Do Between Now And Next Week http://scoutmagazine.ca/2015/07/28/scout-list-ten-things-that-you-should-absolutely-do-between-now-and-next-week-64/ http://scoutmagazine.ca/2015/07/28/scout-list-ten-things-that-you-should-absolutely-do-between-now-and-next-week-64/#comments Tue, 28 Jul 2015 20:14:36 +0000 http://scoutmagazine.ca/?p=119098 by Michelle Sproule | The main objective of this website is to scout out and promote the things that make Vancouver such a sweet place to be. We do this with an emphasis on the city’s independent spirit to foster a sense of connectedness within and between our communities, and to introduce our readers to […]

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

PRECISION | Knifewear is in town to entice you with fine quality Japanese knives. Head down to 434 Columbia St. to handle, talk about, and drool over a line-up of hundreds of knives from the best Japanese knife makers. Also on hand: a selection of supporting artifacts like chef-curated cookbooks, cutting boards, and kitchen gadgets. This pop-up is a ‘must do’ for chefs, home cooks, food lovers, and anyone down with the appreciation of quality craftsmanship.
Now through Sun, Aug 2 | 11am – 7pm | 434 Columbia St. | DETAILS

RESTAURANT RUMBLE | The Restaurant Rumble showdown organized by the Aprons for Gloves Boxing Association pits Vancouver’s bussers against its dishwashers and its cooks against its bartenders. Undercard fights go down in the afternoon (2-6pm) followed by the Title Fights in the evening (7-10pm). At three 3-minute rounds per, Title Fights go down fast! Boxers go glove to glove without headgear and title belts are on the line. This event is sold out, but the resourceful enthusiast will be able to get hands on tickets through darker channels. Livestream is also an option. Bonus: Lululemon is putting forward a strong contingent this year, so we’ll get to see what the yoga crowd can do with their fists…
Wed, July 29 | 3:30 & 7pm | SFU Woodward | 149 W. Hastings | Various $ | DETAILS

HARMONY ARTS | West Vancouver launches its annual 10 day arts and culture festival this weekend. Scoot over the bridge for a wander through a craft market showcasing loads of one-of-a-kind pottery, jewellery, textiles, woodwork, and glass designs all made by locals. Hang around after the sun goes down for outdoor movies and concerts. The Harmony Arts Festival starts on Thursday and runs until August 9th.
Jul 31-Aug 9 | Ambleside, West Van | Free | DETAILS

LUMBERJACK LOVE | Squamish Days and the awesome Loggers Sports Festival are a solid reason to make your way up the Sea To Sky Highway this weekend. Expect bed racing, chair carving, axe throwing, tree topping and something called the Loggers Stomp Dance, as well as a full-on street party, Campfire Showdown (renamed Campfire Ban Showdown this year), pancake breakfast, picnic, and parade. Man, lumberjacks know how to party! So stoked for this!
Jul 30-Aug 3 | Various times / locations around Squamish | DETAILS

FIREWORKS | Keep in mind that the Celebration of Light brightens the skies of English Bay this weekend. Canada closes the masturabatory pyrotechnic expression of nationalist fervour on Saturday night. Viewing options range from “business class cabana” (which will run you $5,000) to an old school log on a beach (free but with partially obstructed views in an potentially oppressive crowd of strangers). For the best of both worlds grab a ticket to the August 1st viewing at the Maritime Museum (complete with BBQ, complimentary drink, and access to a cash bar, music and great view for $120 – find out more here). However you roll, plan accordingly, which is to say don’t try to drive through the West End while this craziness is going down!
Sat, Aug 1 | 10pm | English Bay | Free / $options above | DETAILS

MAKE | Indigenous Herbalist Lori Snyder, master jam maker Steve Snyder, and Burrard Marina Field House artist-in-residence Keg de Souza join forces this weekend for a free two-part workshop that involves learning about and picking/jamming wild blackberries and thinking/talking about cultural preservation and experimental hand-drawn mapping. That’s a lot of quality activity. Bring a jam jar and a basket for collecting berries. Connect with the Vancouver Contemporary Art Gallery (learning [at] contemporaryartgallery.ca) to reserve a spot.
Sat, Aug 1 (3-6pm), Sun Aug 2 (11am–2pm) | Burrard Marina Field House | Free |  DETAILS

FESTIVAL | The Powell Street Festival spreads across Oppenheimer Park this weekend. The annual celebration of Japanese Canadian arts, culture, and heritage is in its 39th year and they have things pretty dialled. Expect dance, music, martial arts demos, beautiful Japanese pottery and textiles, traditional Japanese food, and an all-out-awesome sumo tournament. Note: this is a popular event so don’t drive. Parking will be a bitch. Hop on the bus. The #14 Hastings takes you right there.
Sat, Aug 1 – Sun, Aug 2 | 11:30am – 7pm | Japantown | Free | DETAILS

SCIENCE | Head out to UBC and hit the the Beaty Biodiversity Museum for their Way Cool Biodiversity series this Sunday and a lecture about what makes peacocks so cool. From the Museum: “Come find out which famous scientist wrote that peacock feathers make him sick, why feather iridescence is so important, and what it takes to get a peahen’s attention.” Picking up a little extra knowledge about the natural world is only ever going to work to your advantage — if not in practical application, at least it will amp up your conversational entertainment value at cocktail parties.
Sun, Aug 2 | 1pm | UBC Biodiversity Museum | Free with $12 admission | DETAILS

DINE | If you can’t skip town this weekend, try a restorative drive in the country. If you take to the road this Sunday, factor in a farm dinner. The Fraser Common Farm is a cooperatively owned community farm in Langley (also home to Glorious Organics Co-op which you may recognize as furnishing many of your favourite restaurants around town with top notch green bits). This Sunday they are holding a “Come Forage” dinner that promises to deliver a unique experience. Before taking a seat at the table guests are invited to get in touch with the farm and their food by rolling up their sleeves helping Chef Chris Whittaker forage items for the evening meal. Expect beer from Four Winds brewing, live music, good vibes, and the freshest food ever! By attending this fundraising dinner, you are also helping to continue the work and vision of the farm. Visit frasercommonfarm.com for more info about the host farm, and click here for tickets.
Sun, Aug 2 | 4-8pm | 1322-256 St. Langley | $100 | DETAILS

PRIDE |  Pride hits Vancouver this weekend. As always, the big ticket event is the parade, which starts at noon on Sunday and travels along Robson street to Denman, down Denman to Beach Ave., ending at Sunset Beach where a proper pride party takes place. The theme for this year’s parade is Superheroes. For all the juicy bits (dance parties, beer gardens, barbecues and live entrainment) leading up to the parade as well as the full scoop on parade details – skip over to the Pride site here. This deal attracts an easy 650,000 people, so keep that in mind. Leave the car at home and take lots of good, respectful energy with you.
Sun, Aug. 2 | noon to 6pm | The West End | Free | DETAILS

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

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

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OPPORTUNITY KNOCKS | Pied-A-Terre & La Buca On Hunt For Junior/Senior Kitchen Staff http://scoutmagazine.ca/2015/07/28/opportunity-knocks-pied-a-terre-la-buca-on-hunt-for-juniorsenior-kitchen-staff/ http://scoutmagazine.ca/2015/07/28/opportunity-knocks-pied-a-terre-la-buca-on-hunt-for-juniorsenior-kitchen-staff/#comments Tue, 28 Jul 2015 19:19:46 +0000 http://scoutmagazine.ca/?p=119145 The GOODS from La Buca & Pied-A-Terre Vancouver, BC |We’re hiring for both senior and junior kitchen staff positions: Sous Chef, Chef de Partie, Pasta Cook. Positions available at our sisters restaurants: Pied-a-Terre (contemporary french) and our Italian restaurant, La Buca. Very competitive wages, health care benefits and an opportunity to work with the best […]

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The GOODS from La Buca & Pied-A-Terre

Vancouver, BC |We’re hiring for both senior and junior kitchen staff positions: Sous Chef, Chef de Partie, Pasta Cook. Positions available at our sisters restaurants: Pied-a-Terre (contemporary french) and our Italian restaurant, La Buca. Very competitive wages, health care benefits and an opportunity to work with the best quality ingredients in a serious (but enjoyable) professional environment. Contact Executive Chef Andrey Durbach with your resume at adurbach [at] gmail.com

DETAILS

4025 MacDonald Street, Vancouver BC | MAP
Phone: 604-730-6988
Web: www.labuca.ca
Email: dinner@labuca.ca (please note that La Buca only takes reservations by phone)

GALLERY

The Team

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Owners Chris Stewart and Andrey Durbach
Executive Chef: Andrey Durbach
Floor Manager: Simon Lucken

About La Buca

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La Buca focuses on regional Italian cuisine with an emphasis on fresh ingredients and homemade flavours. The dishes at La Buca are inspired by traditional Italian cuisine, where simple and classic food takes centre stage.

Best Casual Italian, Vancouver Magazine Restaurant Awards 2008

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GOODS | Menu Released For Araxi “Longtable” Dinner Set For 200 At Vanier Park, August 3 http://scoutmagazine.ca/2015/07/28/goods-menu-released-for-araxi-longtable-dinner-set-for-200-at-vanier-park-august-3/ http://scoutmagazine.ca/2015/07/28/goods-menu-released-for-araxi-longtable-dinner-set-for-200-at-vanier-park-august-3/#comments Tue, 28 Jul 2015 18:32:33 +0000 http://scoutmagazine.ca/?p=119119 The GOODS from Araxi Whistler, BC | Executive Chef James Walt of Araxi Restaurant has just released his menu for the first event in the Araxi Longtable Dinner series. Taking place on Monday, August 3rd, the 200-plus seat table will be dramatically positioned at Vancouver’s Vanier Park. THE MENU Chef Walt will be joined by his […]

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The GOODS from Araxi

Whistler, BC | Executive Chef James Walt of Araxi Restaurant has just released his menu for the first event in the Araxi Longtable Dinner series. Taking place on Monday, August 3rd, the 200-plus seat table will be dramatically positioned at Vancouver’s Vanier Park.

THE MENU

Chef Walt will be joined by his Vancouver-based Toptable Group colleagues, executive chefs Frank Pabst of Blue Water Cafe, Andrew Richardson of CinCin Ristorante, Quang Dang of West Restaurant, and Thierry Busset of Thierry Chocolaterie Patisserie Cafe – truly an all-star team.

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With wine pairings by Samantha Rahn, 2013 Sommelier of the Year, and service orchestrated by renowned restaurant director Neil Henderson, the Longtable Dinners salute both our coastal culinary provenance and our future.

Tickets, priced at $159 plus tax and gratuity, include the four-course dinner served ‘family style’ and selected wine pairings. The Longtable dinners sell out quickly therefore guests are encouraged to make reservations as soon as possible online at araxi.com/Longtable.

The 2015 Longtable Dinner Series will continue in Pemberton on Saturday, September 5th at North Arm Farm.

Details

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4222 Village Square | Whistler, BC | VON 1B4 | MAP
Voice: 604 932 4540
Web: Araxi.com
Email: info@araxi.com

Gallery

Hours

Dinner: 5pm-11pm
Bar: 3pm-midnight
Oyster Specials: 3-5pm
Sunday Brunch: 10am-2pm

Our Team

James Walt, Executive Chef
Aaron Heath, Pastry Chef
Neil Henderson, Restaurant Director
Samantha Rahn, Wine Director
Tova Johnson, Assistant Restaurant Director
Pat Allan, Restaurant Manager + Assistant Wine Director

About Araxi Restaurant

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Best of the Pacific Northwest

The culinary cornerstone in the heart of Whistler Village, Araxi enjoys a long-held international reputation for excellence in food, wine and hospitality.

Executive Chef James Walt celebrates carefully sourced local ingredients from nearby Pemberton Valley farms, where he collaborates frequently with local growers. His seasonally rotating menus also feature the freshest seafood catches direct from the Pacific Ocean. Walt’s innovative and skillfully executed dishes deliver intelligent compositions and delightful flavours, carefully married to our award-winning wine list. Chef’s tasting menus, and a la carte selections, are popular with Whistler residents and visitors alike.

The dining room resonates with lively ambiance enhanced with fresh flowers and original works of art. The adjoining Bar is the mountain’s popular gathering place for locals and visitors, and in the summer season the patio is the nexus of Whistler’s village life, wrapped by stunning mountain vistas.

The Cookbook

JamesWaltAraxi, Seasonal Recipes from the Celebrated Whistler Restaurant

by James Walt $45.00

Gorgeous photography and accessible recipes frame the seasons and chef James Walt’s celebration of our region’s bounty in Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant. A graduate of Stratford, Walt’s sterling career includes the executive chef position at the Canadian Embassy in Rome. The highly anticipated cookbook was just released to high praise by both patrons and Walt’s peers, including chefs Gordon Ramsay and Heston Blumenthal. Walt’s distinct Canadian style – that celebrates both local farms and coastal fisheries – has won praise and ovations at New York City’s James Beard House where he has showcased his talents three times. Now long established as Whistler’s finest dining experience, Araxi also features exceptional dessert recipes from pastry chef Aaron Heath and wine pairings from Samantha Rahn.

Best Chef Book in Canada, Gourmand World Cookbook Awards, 2009.

Nominee, Cooking from a Professional Point of View, James Beard Foundation Awards, 2010

Best Illustrated Cookbook, Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010

For more details and to order a copy, click here.

Accolades

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“Whistler’s first fine dining restaurant, and perhaps its best, satisfies most every taste, thanks to executive chef James Walt’s way with local ingredients, including his carefully balanced 100-Mile tasting menu.”
Vancouver magazine, Eating + Drinking Guide, 2012

“You can’t go wrong anywhere on their menu.”
National Geographic, 2012

“Establishments like Araxi are cornerstones of the resort’s upscale culinary experience.”
The Province, 2012

“The Long Table Dinner was really the event that catapulted our crush on Araxi into a full-blown love affair.”
Greedy Guts Blog, 2012

“If I had to select one dining experience that “wowed” us the most in 2011, it would have to be the Araxi Longtable event.”
Miss604.com, 2011

“Executive chef James Walt created a menu that was both innovative and mouthwatering.”
AOL Travel Canada, 2011

“The expanding food scene owes much of its growth to Araxi, known for years as the place to go for creative, outstanding dishes.”
Toronto Sun, 2011

“Whistler’s world class Araxi Restaurant.”
Vancouver Sun, 2011

“Fast forward three decades and Araxi has not only blossomed into one of Canada’s most celebrated restaurants (after all, Gordon Ramsay doesn’t exactly drop in by chance) but it’s become the cornerstone of Top Table, among an elite group of success stories.”
North Shore News, 2011

“Araxi is the natural choice for exquisite food, superb service, and vibrant atmosphere in the heart of Whistler Village.”
Whistler Question, 2011

“A creative institution that’s not only survived, but thrived by continually evolving during its 30-year reign at Whistler.”
Pique Newsmagazine, 2011

“This splendid restaurant is one of the best things about Whistler.” “The commitment to local products and suppliers shines through the inventive dishes from chef James Walt’s kitchen.”
Vancouver magazine, 2011

“Standout restaurant…”
Wall Street Journal, 2011

“Araxi is a restaurant hitting on all cylinders and clearly at the top of its game. Ambiance and service are impeccable – a real model for other restaurants to emulate.”
Food Network Canada, 2010

“Locally minded, universally delicious dishes.”
Food & Wine magazine, 2010

“Everything at Araxi is of the finest quality and is always executed with brilliant precision and thoughtful sophistication.”
Huffington Post, 2010

Sommelier of the Year – Samantha Rahn
Vancouver International Wine Festival, 2013

Best Whistler Restaurant
Georgia Straight Golden Plate Awards, 2013

Wine List Award, Gold
Vancouver International Wine Festival, 2013

Top 50, Canada’s Best Restaurants
Maclean’s Magazine, 2012

Whistler Chef’s Challenge, Gold
Chef de Cuisine Jeff Park, Cornucopia 2012

Four Diamond Award
AAA / CAA, 2012

Best Whistler, Gold
Vancouver Magazine Restaurant Awards, 2012

Premier Crew Service Award, Neil Henderson
Vancouver Magazine Restaurant Awards, 2012

Most Popular Whistler Restaurant
Zagat Restaurants Survey, 2012

Best Whistler Restaurant
WHERE Magazine ‘To DIne’ Awards, 2012

‘Best of’ Award of Excellence
Wine Spectator, 2012

Nominee, Cooking from a Professional Point of View – Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
James Beard Foundation Awards, 2010

Best Illustrated Cookbook – Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010

Grand Prize Restaurant, Hell’s Kitchen Season 6
Selected by Chef Gordon Ramsay and the Producers of FOX’s Hell’s Kitchen as the grand prize for the winning chef, 2009

Best Chef Book in Canada – Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant
Gourmand World Cookbook Awards, 2009

Best Whistler, Gold
Urban Diner Restaurant Awards, 2009

Guest Chef Dinner @ James Beard House
Three sold out events at the prestigious James Beard Foundation. New York City, 2006 + 2002 + 1998

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READ THIS | Four Uniquely Awesome Books Found On The Shelves At “The Paper Hound” http://scoutmagazine.ca/2015/07/28/read-this-four-uniquely-awesome-books-found-on-the-shelves-at-the-paper-hound/ http://scoutmagazine.ca/2015/07/28/read-this-four-uniquely-awesome-books-found-on-the-shelves-at-the-paper-hound/#comments Tue, 28 Jul 2015 17:52:18 +0000 http://scoutmagazine.ca/?p=119106 Read This is a new Scout column that details book selections by authorities, luminaries, institutions, and locals that share deep affections for the written word. This week, we asked Kim Koch and Rod Clarke of Paper Hound, one of our favourite bookstores (334 West Pender at Homer). Selling new, used, and rare books, from classic […]

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Read This is a new Scout column that details book selections by authorities, luminaries, institutions, and locals that share deep affections for the written word. This week, we asked Kim Koch and Rod Clarke of Paper Hound, one of our favourite bookstores (334 West Pender at Homer). Selling new, used, and rare books, from classic to eccentric, with a strong focus on literature, poetry, philosophy and the arts, they see their shop as a street-level expression of Vancouver as a city of letters and lectors: brick and mortar, ink and paper.  Say hi for us the next time you go in, but in the meantime, read this…

1 | Sailors and Sauerkraut: Excerpts from the Journals of Captain Cook’s Expeditions
All Pertaining to Food with Recipes to Match
Author: Barbara Burkhardt, Barrie Angus McLean, Doris Kochanek (Sidney, BC: Gray’s Publishing, 1978)

This nifty little paperback starts off by noting that the ship’s cook was without his right arm, so sticklers for historical accuracy should recreate the meals of the Endeavour using only the left hand. A cuisine dedicated to the unassailable goals of dodging scurvy and keeping spirits high, with recipes emphasizing fermented cabbage, fresh greens and locally sourced foods, this compendium of eighteenth century onboard cookery reads as nutritionally on-trend for today’s kitchen. A Cook book twice over, it explores the Pacific on its stomach, and is notable for the casual and engaging use of the term “antiscorbutick” throughout.

2 | Four Leporellos: The Line / Types of Architecture/ Shores of the Mediterranean / Cities of Italy
Author: Saul Steinberg (Zurich: Nieves, 2015)

We love a concertino-fold book for its panoramic expansiveness! Originally produced as long murals for the Children’s Labyrinth at the 1954 Triennial of Milan, an architecture and design fair, these four charming multi-paneled illustrations by famed New Yorker cartoonist Saul Steinberg (reissued this year by Swiss imprint Nieves) explore the narrative potential of the folding book format. Simply drawn but deviously clever, Steinberg’s linear storytelling unfurls a zigzag horizon of places, forms and ideas. The longest leporello, The Line, unfolds to over ten metres in length – display these books as glorious modernist art pieces or keep them inconspicuously tucked away in their elegant grey card slipcase.

3 | Three Hours Later: A Catalogue of British Columbia Artists and Their Work
Author: The New Era Social Club, an artist-run live/work space at 358 Powell St. (Vancouver: New Era Social Club, 1973)

This 1973 directory, funded by a federal Opportunities for Youth grant, solicited one-page visual submissions with mailing addresses from self-identified artists in BC, with the aim of creating a networking catalogue that “would itself be something of an art experience”. The result was a completely unique document that picked up where Image Bank’s Exchange Directory left off the year prior, a freewheeling DIY inventory of 265 artists, mostly in the Vancouver area, spanning intense CanaDada, groovy batik, Kitsilano psychedelia, inscrutable initiatives and experimental everything. Notable contributors included Gathie Falk, bill bissett, B.C. Binning, Daphne Marlatt, and Dr Brute. Pure expression of avant garde enthusiasm!

4 | Walking Through Clear Water in a Pool Painted Black
Author: Cookie Mueller (New York: Semiotext(e) Native Agents Series, 1990
A posthumous memoir by the most literary of John Waters’ stable of Dreamlanders

Cookie Mueller’s essays detail a life of sex, drugs, and, well, rather more low budget film-making than rock and roll (though Jimi Hendrix and an illiterate guitar-playing pig farmer do make appearances). A discrete series of incredible indiscretions – from escaping hillbilly abductors in the Maryland woods, to tethering her infant son to a tree with a goat harness after burning down a house in Nelson, B.C. – it’s Mueller’s expository tone of extreme nonchalance in extraordinary circumstances that makes this such a striking read.

EXPLORE THIS NEIGHBOURHOOD

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HEADS UP | Golden Dumpling Cook Off And Derby Now Held At Food Truck Fest, August 9 http://scoutmagazine.ca/2015/07/28/heads-up-golden-dumpling-cook-off-and-derby-now-held-at-food-truck-fest-august-9/ http://scoutmagazine.ca/2015/07/28/heads-up-golden-dumpling-cook-off-and-derby-now-held-at-food-truck-fest-august-9/#comments Tue, 28 Jul 2015 16:48:52 +0000 http://scoutmagazine.ca/?p=119097 Due to licensing issues, the organisers of the Golden Dumpling Cook Off and Derby are moving it to a new location: the Food Truck Fest (215 West 1st Avenue). The date and time remain August 9th, from 1pm – 5pm. The site is between the Cambie Street Bridge and the Olympic Village next to the […]

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Due to licensing issues, the organisers of the Golden Dumpling Cook Off and Derby are moving it to a new location: the Food Truck Fest (215 West 1st Avenue). The date and time remain August 9th, from 1pm – 5pm.

The site is between the Cambie Street Bridge and the Olympic Village next to the seawall and a short walk from the Canada Line’s Olympic Village Station, the Aquabus’ Spyglass Place Dock, and major bus routes along Broadway, Cambie, Main, and West 2nd Avenue.

The Golden Dumpling Cook Off and Derby is proudly supported by Red Truck Beer Company, Trimpac, FreshPoint, Take Root, Hon’s Asian Foods, and Happy Planet. For more information, visit www.goldendumpling.ca and follow @golden_dumpling on Twitter.

About the Golden Dumpling Cook Off and Derby

Created by Bao Bei Chinese Brasserie’s Tannis Ling and Here There’s Ken Tsui, the Golden Dumpling Cook Off and Derby celebrates the humble dough-wrapped morsels of flavour. Some of Vancouver’s most talented chefs meet once-a-year to battle for the rights to the legendary Golden Dumpling trophy. At the same time, the Dumpling Derby eating contest tests even the strongest of stomachs. All proceeds benefit the Chinese Elders Community Kitchen.

About the Chinese Elders Community Kitchen

The Chinese Elders Community Kitchen is program of the Downtown Eastside Women’s Centre. Each week a group of about 20 Chinese elders get together to cook and share a meal in a safe space. It’s a place where isolated Chinese elders have the opportunity to connect with each other.

VANCOUVER’S TOP 25 RESTAURANTS

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GOODS | Sons Of Vancouver And Earnest Ice Cream Collaborate, Results = Deliciousness http://scoutmagazine.ca/2015/07/27/goods-sons-of-vancouver-and-earnest-ice-cream-collaborate-results-deliciousness/ http://scoutmagazine.ca/2015/07/27/goods-sons-of-vancouver-and-earnest-ice-cream-collaborate-results-deliciousness/#comments Mon, 27 Jul 2015 22:41:27 +0000 http://scoutmagazine.ca/?p=119082 The GOODS from Sons Of Vancouver North Vancouver, BC | Cherry Amaretto Sundaes launch at Earnest Ice Cream this week. That’s Amaretto Ice Cream, sour cherry compote made with Oyama cherries, and housemade almond biscotti topped with whipped cream and a house-preserved cherry. The Amaretto Ice Cream was a collaboration with the guys at Sons […]

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The GOODS from Sons Of Vancouver

North Vancouver, BC | Cherry Amaretto Sundaes launch at Earnest Ice Cream this week. That’s Amaretto Ice Cream, sour cherry compote made with Oyama cherries, and housemade almond biscotti topped with whipped cream and a house-preserved cherry. The Amaretto Ice Cream was a collaboration with the guys at Sons of Vancouver Distillery.

“A couple weeks ago we put out a Tweet asking who wanted our Amaretto saturated Apricots,” says James Lester, co-founder of SOV. “They are a by product left over from making amaretto and we normally give them to a brewery, bakery, or pastry shop. Someone was at the door minutes later from Earnest. Although the apricots didn’t make it into the final recipe, a few bottles of amaretto did!”

“This particular sundae was a bit of a serendipitous happening,” explains Amber Westgate, Production Manager at Earnest Ice Cream. “After playing around with blueberries and not being happy with the results, I knew that I wanted to use a sour cherry compote for our next sundae special. Around the same time that I was trying to come up with a recipe, Greg, one of our production assistants, came in with a bottle of amaretto and some apricots from SOV distillery. Another one of our assistants, Brian, had made some amazing almond biscotti for a different tester, and it was a bit of a no-brainer from there. Amaretto Ice Cream. Almond Biscotti. Cherries. Done.

Starting this week and for the next month, both Earnest Ice Cream locations will be dishing out their Cherry Amaretto Sundae to the good people of Vancouver. Enjoy.

DETAILS

Sons of Vancouver Distillery Ltd.
1431 Crown Street, North Vancouver, V7J 1G2
Web: sonsofvancouver.ca | Facebook | Twitter: @SOVjames @RichardSOV | Instagram

Gallery

photos: Katie Huisman

Proprietors

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James Lester | Owner, Operator, 25
Richard Klaus | Owner, Operator, 24

About Sons Of Vancouver

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Sons of Vancouver is a really, really small batch distillery set to open on Vancouver’s North Shore. James Lester and Richard Klaus are the two righteous dudes dedicated to bringing you their craft Vodka, Chili Vodka and No. 82 Amaretto. How they got here is a bit of a story.

Friends for a decade, they have been brewing beer and learning the finer points of alcohol and the community surrounding it for years. Originally meeting in Northern British Columbia, James and Richard worked together in oil and gas. Promised prosperity and a good life, they were let down and quickly grew unhappy. Tired of selling their lives for dollars in an ugly trade, they took their hands-on skills in process control and vowed: to never do anything they didn’t want to ever again. With this new motto, it felt appropriate to do what any old married couple ready to enter their golden years would do, and threw a great big retirement party and headed off to Mexico. It was during the resulting 40 day and 40 night adventure down the west coast and back that the guys began crafting the idea of a business together.

This idea went on hiatus in its infancy, with James becoming a travelling bartender and Richard journeying through Latin America. However, after a healthy break of separate growth and experience, James and Richard met back up and started working with distillers south of the border to learn the market and skills. There the two gents learned how to make Vodka, Gin, Bourbon and Lemoncello. The desire to open a distillery really came organically and was a natural progression of James and Richard’s shared backgrounds in brewing, bartending and process control. James, brewing beer since junior high and Richard, who spent more time brewing IPAs in college than he did attending school; it was always clear that alcohol and the process of making it would somehow become a part of their lives. Often asked, “why not craft beer?” James will always joke that it was because he couldn’t grow a big enough beard. In reality, with a city full of great beer these two guys drew from their personal and professional backgrounds to bring great craft spirits to Vancouver, an emerging market with a great future.

After two years of blood, sweat, and man tears, the Sons of Vancouver Distillery is nearly open, and the two guys behind the curtain are ready to welcome you in with a smile. Featuring rustic repurposed stills, a beautiful tasting room, and killer product, the guys hope to be welcoming you into their new space on the North Shore in early 2015.

They intend to serve as an inspiration to all those with almost impossible dreams, that following a path with integrity and dedication, the impossible can indeed be achieved. They are excited to be a part of the growing market of distilleries in British Columbia.

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TRADECRAFT | The 3 Fundamental Essentials In The Kitchen Of “Cinara” Chef Lucais Syme http://scoutmagazine.ca/2015/07/27/tradecraft-the-3-fundamental-essentials-in-the-kitchen-of-cinara-chef-lucais-syme/ http://scoutmagazine.ca/2015/07/27/tradecraft-the-3-fundamental-essentials-in-the-kitchen-of-cinara-chef-lucais-syme/#comments Mon, 27 Jul 2015 21:52:23 +0000 http://scoutmagazine.ca/?p=119070 Tradecraft takes Scout readers into the workshops, kitchens, and toolkits of Vancouver’s most talented crafts-people. From trusty pencils and custom-built machines to good luck charms and bespoke chef’s knives, this new column aims to get to the bottom of every creative attachment. No laptops or cellphones allowed! Most recently, we checked out the essential implements belonging to […]

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Tradecraft takes Scout readers into the workshops, kitchens, and toolkits of Vancouver’s most talented crafts-people. From trusty pencils and custom-built machines to good luck charms and bespoke chef’s knives, this new column aims to get to the bottom of every creative attachment. No laptops or cellphones allowed! Most recently, we checked out the essential implements belonging to Gordon Glanz, Founder and Distiller at Odd Society Spirits. Today, we find out what’s most vital to Lucais Syme, chef/owner of West Pender’s excellent Cinara. We usually stitch four photos together – one of the subject and one for each of the three tools – but this shot that Lucais sent over obviously trumps the standard…

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1. Gill (wife) | “We are a team. We make all the menus together and make all the dishes. She’s also a good sport for taking this photo in her pregnant state!”

2. Masanori Carbon Knife | “I suppose if I could only choose one knife, and I had to do everything with just one knife, I would choose this one. When it comes to doing the really small, technical, finicky stuff, I don’t do that well anyways.”

3. Olive Oil | “Not just any oil, but one of great quality, specific to finishing the dish it is helping to elevate. So many times a dish can be lifted higher by using a great quality, well chosen oil. And I pretty much put a good amount of olive oil on everything.”

OTHER INTERESTING VANCOUVERITES

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PUT A DOT ON IT | “Park Slope” By Ola Volo, Hanging At Kafka’s On Main St. Until Sept. 7th http://scoutmagazine.ca/2015/07/27/put-a-dot-on-it-park-slope-by-ola-volo-hanging-at-kafkas-on-main-st-until-sept-7th/ http://scoutmagazine.ca/2015/07/27/put-a-dot-on-it-park-slope-by-ola-volo-hanging-at-kafkas-on-main-st-until-sept-7th/#comments Mon, 27 Jul 2015 20:35:51 +0000 http://scoutmagazine.ca/?p=119056 by Avalon Mott | If you like your coffee or tea served with a well curated selection of up and coming Vancouver artists, then you’re likely well acquainted with Kafka’s Coffee & Tea along Main Street. It’s one of those special places where you can wander in for a quick cappuccino and then three hours […]

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by Avalon Mott | If you like your coffee or tea served with a well curated selection of up and coming Vancouver artists, then you’re likely well acquainted with Kafka’s Coffee & Tea along Main Street. It’s one of those special places where you can wander in for a quick cappuccino and then three hours pass by in the blink of an eye.

This past Thursday night, owner Aaron Kafka and curator Michael Schwartz celebrated the 5 year anniversary of the community of artists that make up Kafka’s alumni. Ola Volo is one of them, and her Park Slope piece currently dominates the back blue wall. It resonated with me because – like a lot of Vancouverites – I’ve been spending as much time as I can in our city parks. Winter is coming, so scoop this piece up to sustain summer’s glory.

Artist: Ola Volo | Piece: Park Slope, Acrylic and Oil Pastel on Canvas
Price: $3000.00 | Gallery: Kafka’s Coffee & Tea | 2525 Main St. (Now ­until September 7th)

EXPLORE THIS NEIGHBOURHOOD

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

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GOODS | Outdoor “Come Forage” Farm Dinner With Chef Chris Whittaker Set For August 2nd http://scoutmagazine.ca/2015/07/27/goods-outdoor-come-forage-farm-dinner-with-chef-chris-whittaker-set-for-august-2nd/ http://scoutmagazine.ca/2015/07/27/goods-outdoor-come-forage-farm-dinner-with-chef-chris-whittaker-set-for-august-2nd/#comments Mon, 27 Jul 2015 19:24:13 +0000 http://scoutmagazine.ca/?p=119043 The GOODS from Forage Vancouver, BC | Fraser Common Farm is hosting the 3rd annual Come Forage farm dinner, conceived and created by, Chef Chris Whittaker of Forage restaurant. A terrific chef, local award winning beer from Four Winds brewing, superb wine from Lotusland vineyards, cheeses from Farm House, local, ethically raised pork from Laurica […]

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The GOODS from Forage

Vancouver, BC | Fraser Common Farm is hosting the 3rd annual Come Forage farm dinner, conceived and created by, Chef Chris Whittaker of Forage restaurant. A terrific chef, local award winning beer from Four Winds brewing, superb wine from Lotusland vineyards, cheeses from Farm House, local, ethically raised pork from Laurica Farm, live entertainment, and of course certified organic produce grown right here on the farm.

This will be the perfect way to spend a Sunday evening on the farm! Upon arrival you will take a farm tour and assist Chef Whittaker by foraging items for the evening meal. Next a reception with complimentary beverages, and musical guests, followed by a truly remarkable, and taste tantalizing dinner.

Nestled in the Fraser Valley, Fraser Common has been committed to providing social and educational experiences for more than thirty years. By attending this fundraising dinner, you are helping to continue the work and vision of the farm.

Visit frasercommonfarm.com for more info about the host farm. Tickets are $100. Buy yours now!

Details

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1300 Robson Street Vancouver, BC V6E 1C5
Telephone: 604.661.1400
Web: www.foragevancouver.com | Twitter

GALLERY

Key People

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Chris Whittaker | Executive Chef
Margot Baloro | Restaurant Manager
Matthew President | Assistant Restaurant Manager

About Forage

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Forage stands for everything I care about. It represents what I was taught about food preparation both when I was growing up and over the course of my career in the kitchen. To me Forage means that we no longer seek out excess and indulgence, but instead revisit a time when we respected the land and oceans and took only what we needed to survive. It is about being stewards of our land and true conservationists, as we conduct our business and live our lives. It is about goodness, about taking care of each other, and bringing together our community over good food. Our philosophy is a way of life as much as a way of doing business. Saving energy, conserving water, composting and local/responsible purchasing policies all make a positive contribution to our world and our company’s bottom line. Casual, comfortable and affordable, Forage celebrates all things BC. The menu is locally focused in both food and beverage; service is attentive yet never fussy, and its approachable West End location (1300 Robson Street beside The Listel Hotel) makes Forage a local’s locale. It’s an ideal destination for breakfast 7 days a week, brunch on weekends and nightly for drinks and dinner from 4pm.

Chris Whittaker, Executive Chef

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VANCOUVERITES | Made To Measure In Kassy Bailey’s “Old Fashioned Standards” Workshop http://scoutmagazine.ca/2015/07/27/vancouverites-made-to-measure-in-kassy-baileys-old-fashioned-standards-workshop/ http://scoutmagazine.ca/2015/07/27/vancouverites-made-to-measure-in-kassy-baileys-old-fashioned-standards-workshop/#comments Mon, 27 Jul 2015 18:42:55 +0000 http://scoutmagazine.ca/?p=118352 by Grady Mitchell | Oilcloth is the perfect fabric for Vancouver. At least, that’s what Kassy Bailey says, and she ought to know. Her company Old Fashioned Standards specializes in making clothes, headgear, and accessories from the historic and rugged material. Oilcloth got its start in the 18th century, back when canvas would be soaked in linseed oil before […]

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by Grady Mitchell | Oilcloth is the perfect fabric for Vancouver. At least, that’s what Kassy Bailey says, and she ought to know. Her company Old Fashioned Standards specializes in making clothes, headgear, and accessories from the historic and rugged material.

Oilcloth got its start in the 18th century, back when canvas would be soaked in linseed oil before being made into sails. Fishermen and sailors made their work clothes from the material, valued for its resistance to the three W’s: water, wind, and wear. It has a double weft-and-warp weave that makes it not only durable right off the loom, but also highly water resistant. Once it’s been oiled, it’s essentially waterproof.

Kassy’s fascination with the stuff began as a teenager growing up in Cochrane, a small town outside Calgary. Back then she’d wax just about every item in her wardrobe. She came to Vancouver to study fashion design at VCC, and after graduating she set up Old Fashioned Standards. The name is an expression of her craft. She says it harkens back to a time before mass-production when most people had a trade, and you knew who to talk to for whatever it was that you needed.

Although oilcloth can be tough to work with – it doesn’t tolerate mistakes and chews up sewing machines – she loves the mix of practicality and style it offers. Like a pair of raw jeans, the stiff cloth softens over time, shaping itself to the wearer’s form and making for a truly perfect fit.

While Kassy mostly takes on custom orders, she also offers in-house items made to order, including a very stylish, functional, and spooky witch’s hat. No matter what she’s making, she takes the same approach: “Make it good and make it to last, for a purpose.”

To see more of her work, visit the Old Fashioned Standards website.

OTHER INTERESTING VANCOUVERITES

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OPPORTUNITY KNOCKS | Homer St. Cafe & Bar Is On The Hunt For An Assistant Manager http://scoutmagazine.ca/2015/07/27/opportunity-knocks-homer-st-cafe-bar-is-on-the-hunt-for-an-assistant-manager/ http://scoutmagazine.ca/2015/07/27/opportunity-knocks-homer-st-cafe-bar-is-on-the-hunt-for-an-assistant-manager/#comments Mon, 27 Jul 2015 17:27:56 +0000 http://scoutmagazine.ca/?p=119035 The GOODS from Homer St. Cafe & Bar Vancouver, BC | HSCB is looking for a positive, proactive professional to join our team. The award-winning Homer St. Cafe & Bar is accepting resumes from motivated candidates for an Assistant Manager who excels in the fast paced environment of one of Vancouver’s top restaurants. The Assistant […]

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The GOODS from Homer St. Cafe & Bar

Vancouver, BC | HSCB is looking for a positive, proactive professional to join our team. The award-winning Homer St. Cafe & Bar is accepting resumes from motivated candidates for an Assistant Manager who excels in the fast paced environment of one of Vancouver’s top restaurants. The Assistant Manager will work closely with our exceptional team and continue to build on the established success Homer St has achieved over its first 2 years and ensuring a memorable dining experience as well as contributing to our positive work environment.

Responsibilities

Assist in the supervision for the front of house restaurant operations
Actively involved in the mentorship and development of our team
Assist with inventories and keeping controls in check
Lead by example, motivate and build through positive reinforcement
Active involvement with the marketing and promotion of the business
Ensure safety and sanitary regulations are adhered to

Requirements

3 years experience at a restaurant of equal caliber
An honest passion for customer service and hospitality
Extensive food, wine, beer and spirits knowledge
Computer literate and experienced Open Table and Micros user
Passionate, positive, engaging leader

If you are seeking a stimulating and rewarding career in a dynamic and fast-paced environment, please email your resume and cover letter to darren@homerstreetcafebar.com specifying “Assistant Manager” in the subject line. We thank all applicants for their interest and will only respond to those selected for an interview.

DETAILS

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898 Homer Street | Vancouver, BC, V6B 2W5
Telephone: 604-428-4299
Web: www.homerstreetcafebar.com | Twitter | Facebook | Instagram

The People

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Executive Chef: Marc-André Choquette
Chef: Tret Jordan
Director of Operations: Steven Wright
Restaurant: Manager Matt Martin

About Homer Street Cafe & Bar

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Housed in two of Vancouver’s most iconic buildings, Homer St Cafe and Bar is a contemporary restaurant set in the historic Homer Building and new Beasley building in Vancouver’s Yaletown district. Classic comfort cooking takes center stage thanks to a fire engine red rotisserie that roasts all manner of proteins. It’s chicken that’s the star here: served in quarter, half or whole portions, accompanied by classic sides basted in jus. A decidedly adventurous wine and cocktail list rounds out the menu. The restaurant features two spaces that consist of an open concept kitchen “Chef’s Bar” where one can get up close and personal with the culinary team, a private dining room with reclaimed factory windows, and bespoke seating complemented by antique tiling.

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