Scout Magazine http://scoutmagazine.ca Vancouver Food And Culture By Andrew Morrison Fri, 22 May 2015 15:15:14 +0000 en-US hourly 1 GOODS | Chef Jefferson Alvarez Set To Prep Foraged Dinner For Le Vieux Pin’s 10th Anniv. http://scoutmagazine.ca/2015/05/22/goods-chef-jefferson-alvarez-to-help-prep-foraged-dinner-for-le-vieux-pins-10th-anniv/ http://scoutmagazine.ca/2015/05/22/goods-chef-jefferson-alvarez-to-help-prep-foraged-dinner-for-le-vieux-pins-10th-anniv/#comments Fri, 22 May 2015 15:15:14 +0000 http://scoutmagazine.ca/?p=116203 THE GOODS FROM Le Vieux Pin Oliver, BC | When three passionate and like-minded people come together to talk food and wine, the only outcome is to set-up a pop-up gastronomic one-night event centered on foraging, cooking and celebrating a milestone with BC Wine! The event will take place at a secret location in Chinatown on […]

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THE GOODS FROM Le Vieux Pin

Oliver, BC | When three passionate and like-minded people come together to talk food and wine, the only outcome is to set-up a pop-up gastronomic one-night event centered on foraging, cooking and celebrating a milestone with BC Wine!

The event will take place at a secret location in Chinatown on Saturday, June 13th with two seatings. Guests can expect to taste 3 of Le Vieux Pin’s South Okanagan wines along with an 8-course dinner prepared by Chef Alvarez that includes foraged ingredients from Swallow Tail Tours.

Rasoul Salehi speaks highly of Chef Alvarez, saying he “is known as one of the leaders in Avant Garde Nouveau Cuisine in Vancouver. He is absolutely head over heels in love with our city, its local food culture, and its bounty. Having apprenticed and collaborated with many of the top visionary Chefs around the world, Chef Alvarez is passionate about foraging and cooking with wild growth.”

And the pop-up dinner would not be same without the queen of foraging adventures: Chef Robin Kort, a sommelier and foraging instructor at her company, Swallow Tail Culinary Adventures. She creates one of a kind underground dining experiences and unique culinary tours such as foraging trips, secret venues, star chefs, and wild themes. You can learn more at www.swallowtail.ca.

Just 10 years ago, a dream became a reality for the owners of a winery. The name Le Vieux Pin comes from one majestic old pine tree, which stands guard over their vineyard. Located on the famous Black Sage Bench overlooking the South Okanagan valley outside Oliver, the winery pays homage to the great personalities and wines of France.

To book your spot at the table, visit http://www.swallowtail.ca/upcoming-events/foraged-pop-up-restaurant/ for more details.

Follow the chefs on instagram: @robincorkycork | @chef_alvarez.

DETAILS

Le Vieux Pin Winery | 5496 Black Sage Rd Oliver, B.C. V0H 1T0
Phone: 250-498-8388 | Fax: 250-498-8399
Email: info@levieuxpin.ca
Web: www.levieuxpin.ca | Facebook | Twitter
Tasting Room Hours: Ar-Oct, 7 days a week, 10am-7pm | Off-season: weekdays or by appointments.

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Gallery

The People That Make It Happen

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Winemaker: Severine Pinte

About Le Vieux Pin

The best wines come from the best vineyard sites; this is “terroir.” Fortunately for us (and you!), the Okanagan Valley happens to be one of the best wine regions anywhere with its unique climate and variety of latitudes and soils. There is a perceptible difference in temperature and greenery around the valley, from the lushness of the north to the sage ridden desert in the South. According to WineBC, the area between Oliver and Osoyoos is the northernmost tip of the northernmost desert in the world; the Sonora Desert. The summers are very hot; it is hotter in July and August than Napa Valley, but the evenings are markedly cooler. Osoyoos has 1450 growing degree days and a mere eight inches of average annual rainfall (WineBC.com). Low rainfall, high heat units and a dry environment allow us to farm in a sustainable manner with all the respect the land deserves.

Our vineyard management strategy is based on Old World techniques with a dusting of New World modernism added on top. Our focus is to make wine that is representative of its terroir. Non-interventionist and low-input viticulture is the method we use to get there. Deficit irrigation, on-site composting, high-density plantings and extremely low yields allow the vines to show us who they really are, deep down to their roots.

We have very distinct soil composition between our vineyards: some sites are very high in white silica sand while others are quite gravelly and rocky. Some sites show traces of schist and shale deposited by volcanic activities in the area. Along with our sister winery Lastella we own and cultivate 50 acres of vineyards scattered throughout the South Okanagan. We also source some grapes from a select group of growers who have certified organic vineyards or grow with sustainability in mind.

Passion, friendship, dedication and commitment are the recipe for our success.

Please visit the winery when you visit the Okanagan and join our email newsletter for the latest news from wine country. Visit us online at www.levieuxpin.ca on Facebook at www.facebook.com/levieuxpin and twitter at twitter.com/levieuxpin.

Á votre santé!

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COOL THING WE WANT #468 | “Orca Chief”, A New Children’s Book By Roy Henry Vickers http://scoutmagazine.ca/2015/05/22/cool-thing-we-want-468-orca-chief-a-new-childrens-book-by-roy-henry-vickers/ http://scoutmagazine.ca/2015/05/22/cool-thing-we-want-468-orca-chief-a-new-childrens-book-by-roy-henry-vickers/#comments Fri, 22 May 2015 15:10:51 +0000 http://scoutmagazine.ca/?p=115760 by Grady Mitchell | “The human spirit yearns for pristine places,” says Roy Henry Vickers. Vickers is one of British Columbia’s most celebrated artists, known worldwide for his vibrant and serene natural landscapes. His paintings have been given as gifts to Bill Clinton and Queen Elizabeth. Around 400,000 visitors annually pass through his Tofino gallery, Eagle […]

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by Grady Mitchell | “The human spirit yearns for pristine places,” says Roy Henry Vickers. Vickers is one of British Columbia’s most celebrated artists, known worldwide for his vibrant and serene natural landscapes. His paintings have been given as gifts to Bill Clinton and Queen Elizabeth. Around 400,000 visitors annually pass through his Tofino gallery, Eagle Aerie. He’s been named to the Order of BC and the Order of Canada, contributed to our successful Olympic bid, spoken around the world, and been a steadfast advocate for addiction recovery.

Now the beloved painter is celebrating the release of his latest book, Orca Chief, the third in a series of illustrated children’s stories he’s making with writer and historian Robert “Lucky” Budd. The book includes nineteen original illustrations by Vickers. The pair hopes the series will nurture a sense of responsibility in the next generation to stem and hopefully reverse the damage their forebears have caused the environment.

The project began when Vickers learned of a hereditary chief who’d signed a deal with an oil company to allow a pipeline to pass through his clan’s traditional lands. Vickers, who previously had abstained from using his fame as a political platform, felt compelled to speak up. “I was enraged,” he says. “I could not believe that someone whose ancestry came from the land, whose name came from the land, would sell their birthright.”

The first book in the series, Raven Brings The Light, tells the creation story of the sun. The second, Cloudwalker, explains the origins of BC’s three largest rivers, the Skeena, Nass and Stikine, when the titular character accidentally spilled water from the skies across the earth. Orca Chief follows four fishermen as they carelessly ignite the wrath of the legendary master of the ocean. A fourth book, The Flood, is slated for next year.

14 Heading Out

Each book is based on a tale Vickers was told as a child by elders in his home village of Kitkatla, a small Tsimshian village on the shore of the Skeena River, a few hours west of Prince Rupert. These legends had been passed down for millennia by his ancestors. Vickers revisited the stories as a young man struggling and feeling aimless in Victoria, when he would visit the Royal Museum and listen to recordings gathered by historian Imbert Orchard.

“As I developed as an artist those recordings became part of the way I thought,” he says. “All stories, all legends, the basic teaching is to respect the land, to respect our Mother Earth. We do not own the land. We cannot own our children. Our ancestors are part of the land and one day we will be. You must take care of the land.”

“We have become detached form the land,” he continues. “It’s like a child being separated from its mother.”

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Although the main message of the books is environmental, they’re also packed with traditional wisdom across all aspects of life, Roy says. “The old story of peace is, if you work hard everyday of your life to make yourself a better person, you will know happiness,” he explains. “If you work hard everyday to help the old people and those who can’t help themselves in your community, you will know happiness. It all comes down to love.”

You can buy Orca Chief here, and to learn more about Roy and his work, visit the Eagle Aerie site.

EVERY COOL THING WE WANT

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OPPORTUNITY KNOCKS | “L’Abattoir” Is On The Hunt For Kitchen Staff Of All Skill Levels http://scoutmagazine.ca/2015/05/22/opportunity-knocks-labattoir-is-on-the-hunt-for-kitchen-staff-of-all-skill-levels/ http://scoutmagazine.ca/2015/05/22/opportunity-knocks-labattoir-is-on-the-hunt-for-kitchen-staff-of-all-skill-levels/#comments Fri, 22 May 2015 15:00:11 +0000 http://scoutmagazine.ca/?p=116196 The GOODS from L’Abattoir Vancouver, BC | L’Abattoir Restaurant has openings for cooks and chefs of all skill levels. We are looking for help on our pastry team and in our savoury kitchen. This is a great opportunity for learning in a fast-paced, demanding and rewarding environment. Dedication and a commitment to excellence are musts. […]

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The GOODS from L’Abattoir

Vancouver, BC | L’Abattoir Restaurant has openings for cooks and chefs of all skill levels. We are looking for help on our pastry team and in our savoury kitchen. This is a great opportunity for learning in a fast-paced, demanding and rewarding environment. Dedication and a commitment to excellence are musts. Attitude is valued over experience. Email your CV in confidence to greg [at] labattoir.ca or apply in person between 3pm-5pm daily.

Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: info@labattoir.ca
Website: www.labattoir.ca
Twitter | Facebook

Gallery

Hours

Open 7 evenings a week, 5:30pm to 10:30pm
Kitchen closes at 10pm | Bar service until midnight
Brunch: Saturdays and Sundays, 10:30am to 2:00pm
Lunch bookings are available for groups in our private dining room

The Team

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Paul Grunberg | General Manager
Lee Cooper | Chef
Robert Herman | Sommelier/GM
Shaun Layton | Head Barman

About

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L’Abattoir is located in the center of Gastown between historic Gaoler’s Mews and Blood Alley. The restaurant was built in the 19th century and is the site of Vancouver’s first jail. Originally buttressed to the city’s main butchery and meat packing district, the name L’Abattoir pays homage to the neighbourhood’s colourful past.

Set in a refurbished brick and beam building that combines classic French tile work with industrial fixtures, natural wood, and glass and steel finishes, the restaurant offers a bar and lounge setting, elevated dining room and plush, sun soaked atrium.

Chef Lee Cooper and General Manager Paul Grunberg are dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informed but informal setting. French-influenced West Coast fare is paired with Sommelier Robert Herman’s eclectic wine program and Head Barman Shaun Layton’s innovative cocktail list to offer a truly unique dining experience.

Press

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“Fresh market-driven flavours, innovative fare, handsome rooms, winsome cocktails and wine list – who could ask for more?” | Alexandra Gill, The Globe & Mail

“L’Abattoir, I gotta say, nails it. I got very excited over the food.” | Mia Stainsby,
Vancouver Sun

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DINER | Beach Bay Cafe & Patio Set To Open Soon In The West End’s Old Raincity Grill Spot http://scoutmagazine.ca/2015/05/21/diner-beach-bay-cafe-patio-set-to-open-soon-in-the-west-ends-old-raincity-grill-spot/ http://scoutmagazine.ca/2015/05/21/diner-beach-bay-cafe-patio-set-to-open-soon-in-the-west-ends-old-raincity-grill-spot/#comments Thu, 21 May 2015 15:29:04 +0000 http://scoutmagazine.ca/?p=116121 by Andrew Morrison | The prolific Viaggio Hospitality Group (see also Cibo, Uva, Moda, etc) picked up the old Raincity Grill location in late November of last year and are on the verge of opening a new, approachable, West Coast-themed restaurant in its place. It will be called Beach Bay Cafe & Patio. I toured […]

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by Andrew Morrison | The prolific Viaggio Hospitality Group (see also Cibo, Uva, Moda, etc) picked up the old Raincity Grill location in late November of last year and are on the verge of opening a new, approachable, West Coast-themed restaurant in its place. It will be called Beach Bay Cafe & Patio.

I toured the 2,200 sqft space a couple of weeks ago. It had quietly undergone an overhaul that had left the space much brighter than I had last seen it (). I imagine they’re nearly finished now. When it’s ready, the Beach Bay Cafe will seat 60 inside with 6 at a new bar overseen by sommelier/barman Adrian Lindner, who comes to us from Adelaide by way of the Chateau Lake Louise Fairmont. Another 35 people will fit on the ocean-breezy patio (serial diners will recall that this space is right next to English Bay).

Viaggio has an excellent track record in giving executive opportunities to rising stars, and true to form they’ve done it again with Scott Korzack, who was sous chef to Lee Cooper at L’Abattoir before ascending to the top role at nearby Bambudda last year. He joins a canon of great names have worked at this address in the past, among them Nicolas Hipperson (Farm2Fork), Andrea Carlson (Burdock & Co.), Robert Clark (The Fish Counter), and Sean Cousins (The Vancouver Club) — hardly slip-on shoes to fill!

The front of house will be no slouch either with Luc Trottier in as Restaurant Director. He was previously the GM of Quattro in Whistler for 13 years. Also on board as General Manager is Andrea Vescovi, who many will recognise as the former Manager and Wine Director at Yaletown’s legendary Blue Water Cafe — a very hospitable guy.

Opening day is still a couple of weeks away, but you can take a look at how things have been coming along below…

EXPLORE THIS NEIGHBOURHOOD

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OPPORTUNITY KNOCKS | 33 Acres Brewing Co. On Hunt For Full-Time Food & Beer Lover http://scoutmagazine.ca/2015/05/21/opportunity-knocks-33-acres-brewing-co-on-hunt-for-full-time-food-beer-lover/ http://scoutmagazine.ca/2015/05/21/opportunity-knocks-33-acres-brewing-co-on-hunt-for-full-time-food-beer-lover/#comments Thu, 21 May 2015 15:12:54 +0000 http://scoutmagazine.ca/?p=116181 The GOODS from 33 Acres Brewing Co. Vancouver, BC | 33 Acres Brewing Co. is looking for someone to join their team. The qualified candidate needs to have experience preparing food, requires foodsafe, is very organized, can work in a fast-paced environment and be comfortable with plating food. This is a full time position that […]

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The GOODS from 33 Acres Brewing Co.

Vancouver, BC | 33 Acres Brewing Co. is looking for someone to join their team. The qualified candidate needs to have experience preparing food, requires foodsafe, is very organized, can work in a fast-paced environment and be comfortable with plating food. This is a full time position that can start immediately! Resumes can be sent to beer@33acresbrewing.com.

DETAILS

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15 West 8th Avenue | Vancouver, BC
Telphone: 604.620.4589 Email: beer@33acresbrewing.com
Web: 33acresbrewing.com | Twitter | Facebook | Instagram

Tasting & growler fills available Monday – Thursday: 10-9pm & Friday – Saturday: 11-11pm, Sunday: 12-5pm

GALLERY

ABOUT 33 Acres

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Our vision was born out of enjoyment for the binding elements of life. The spirit of community sharing; Drink, food, conversation, space, and ideas. We carry a strong appreciation for the boundless limits created by hard work. We’re influenced by the natural elements of our surroundings, fueled by creative thinking, and driven to make the highest quality product.

Our space is located in Vancouver near a synthesis of forest and the Pacific. It?s here we?ve carved out a space to foster collectivity and fine craft beer. We hold that quality product exists in solidarity with working among friends, family, and community. This is an inclusive space; we value innovation in both our craft and design. Our common area was created to align these fundamentals with the simple aesthetics of our surrounding environment.

Find our weekly food truck menu here and where you can find our beers served here.

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GOODS | Oyama Sausage Co. Set For Craft Beer Week, Father’s Day Weekend, And More http://scoutmagazine.ca/2015/05/21/goods-oyama-sausage-co-set-for-craft-beer-week-fathers-day-weekend-and-more/ http://scoutmagazine.ca/2015/05/21/goods-oyama-sausage-co-set-for-craft-beer-week-fathers-day-weekend-and-more/#comments Thu, 21 May 2015 15:04:22 +0000 http://scoutmagazine.ca/?p=116179 The GOODS from Oyama Sausage Company Vancouver, BC | Summer is here, the kids are on the home stretch, life is delicious with Oyama Sausage. From Vancouver Craft Beer Week to Father’s Day Weekend, this is what you have to look forward to… Friday June 5th- Sunday June 7th Oyama and Vancouver Craft Beer Week […]

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The GOODS from Oyama Sausage Company

Vancouver, BC | Summer is here, the kids are on the home stretch, life is delicious with Oyama Sausage. From Vancouver Craft Beer Week to Father’s Day Weekend, this is what you have to look forward to…

Friday June 5th- Sunday June 7th
Oyama and Vancouver Craft Beer Week

Oyama would like to celebrate Craft Beer Week by matching their delicious charcuterie with some of the deliciousness in the Vancouver Craft Beer Market – Brassneck Brewery, Big Rock, Dockside, 33 Acres, 6 Acres, to name just a few. Beer and charcuterie love each other. Try our Beer Bratwurst, Dark Beer Chorizo, Craft Beer Salami, Craft Beer Ham or ask the staff for further recomendations.

Friday June 19th- Sunday June 21st
Father`s Day Weekend

Time to show Dad we love him too. How about more BBQ sausages such as Smoky Bison, Elk Sausage, Bourbon Chilpotle Pork and many more, as well as lots of tasty snacks like Gyulai, Bison Pepperoni, Elk Pepperoni, to keep him happy at the BBQ. Happy Father`s Day.

End of June to the beginning of September: Summer!

Oyama goes all out to tempt your taste buds with the tastiest BBQ sausages possible, over 40 varieties every week + countless picnic and summer party ideas. Bon appetit!

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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PUT A DOT ON IT | ‘Reappropriated Form’ By Tyler Keeton Robbins Now Hanging At BAF http://scoutmagazine.ca/2015/05/21/put-a-dot-on-it-reappropriated-form-by-tyler-keeton-robbins-is-hanging-at-the-baf/ http://scoutmagazine.ca/2015/05/21/put-a-dot-on-it-reappropriated-form-by-tyler-keeton-robbins-is-hanging-at-the-baf/#comments Thu, 21 May 2015 15:00:55 +0000 http://scoutmagazine.ca/?p=116152 by Avalon Mott | On the hot heels of Evann Siebens’ deConstruction, Tyler Keeton Robbins is one of the artist currently on view at The Burrard Arts Foundation. Affectionately known as BAF, this Mt. Pleasant space is worth your eye. Robbins attention to blending craft, street art, and contemporary aesthetics is clear throughout his exhibition […]

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by Avalon Mott | On the hot heels of Evann Siebens’ deConstruction, Tyler Keeton Robbins is one of the artist currently on view at The Burrard Arts Foundation. Affectionately known as BAF, this Mt. Pleasant space is worth your eye.

Robbins attention to blending craft, street art, and contemporary aesthetics is clear throughout his exhibition Light The Past. We all doodle, but few of us are able to create such pleasing drawings on handmade paper when we indulge in mark making. The subtle details created by the texture of his self made paper is heightened by Robbins’ use of spray paint. Reappropriated Form is striking from a distance, and engaging upclose. A gem for any kitchen.

Piece: Reappropriated Form, 25” x 40”, Acrylic Spray and Pen on Paper | Price: $600.00
Artist: Tyler Keeton Robbins | Gallery: Burrard Arts Foundation (now ­until June 20)

Want more? Follow Tyler on Instagram.

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Put A Dot On It highlights a work of excellence by an emerging artist in Vancouver. The piece will be on view to the public at a gallery or open studio, and available to buy. The point of the column is to make buying affordable art easier than navigating the shortest route possible to your local Ikea.

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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OPPORTUNITY KNOCKS | “Chambar” On The Lookout For Enthusiastic F/T Floor Manager http://scoutmagazine.ca/2015/05/21/opportunity-knocks-chambar-on-the-lookout-for-enthusiastic-ft-floor-manager/ http://scoutmagazine.ca/2015/05/21/opportunity-knocks-chambar-on-the-lookout-for-enthusiastic-ft-floor-manager/#comments Thu, 21 May 2015 14:57:05 +0000 http://scoutmagazine.ca/?p=116175 The GOODS from Chambar Vancouver, BC | Chambar is on the look out for a full-time Floor Manager. This is an opportunity to be part of a driven, enthusiastic front-of-house team. Applicants must have at least 2 years restaurant management experience and be highly adaptable and eager to learn. Successful candidate will be great with […]

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The GOODS from Chambar

Vancouver, BC | Chambar is on the look out for a full-time Floor Manager. This is an opportunity to be part of a driven, enthusiastic front-of-house team. Applicants must have at least 2 years restaurant management experience and be highly adaptable and eager to learn. Successful candidate will be great with guests and have a high level of customer service skills. Please email justin [at] chambar.com with resume attached.

Details

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568 Beatty St, Vancouver, BC | V6B 2L3 | MAP
Tel: 604-879-7119 | Fax: 604-879-7118
Web: www.chambar.com
Email: info@chambar.com
Open 7 days: 8am to Late
Private events upon request

Gallery

Team

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Owner / Operators: Nico and Karri Schuermans
Chef:
Nico Schuermans
Executive Chef: 
Tia Kambas
General Manager: 
Justin Tisdall
Bar Manager: 
Wendy McGuinness
Sommelier: 
Jason Yamasaki

About Chambar

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Chambar offers a unique pairing of Belgian and North African influences. Wherever possible, organic and local ingredients are combined to create fantastic food that reflects the seasons. The menu is a diverse offering of appetizers, moule frites, and main courses of lamb, duck, and venison. A variety of Belgian beers are also available, and can be paired with any item on the menu. At the bar, an award winning cocktail list boasts an extensive array of infused spirits and fresh local fruit. The long walnut bar is perfect place to enjoy a pre-dinner dinner drink or to catch up with old friends. In the dining room blood red booths are high enough to allow for privacy, and maybe just a hint of debauchery, while Italian designed chairs and an eclectic and rotating art collection complement Chambar’s heritage surroundings beautifully. Open for breakfast, lunch, brunch & dinner 8am – late.

Awards

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Vancouver Magazine – 2005 Best New Fine Dining
Vancouver Magazine - 2008-2009 Best Other European
Georgia Straight – 2005 Best New Restaurant
Vancouver Courier – 2005 Best New Restaurant
Vancouver Magazine – 2011 Chef of the Year
Georgia Straight – 2008-2014 Best Independent Restaurant

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AWESOME THING WE DRANK #690 | Barman Florian Ruff’s ‘The Elder Got Flowers’ Cocktail http://scoutmagazine.ca/2015/05/20/awesome-thing-we-drank-690-barman-florian-ruffs-the-elder-got-flowers-cocktail/ http://scoutmagazine.ca/2015/05/20/awesome-thing-we-drank-690-barman-florian-ruffs-the-elder-got-flowers-cocktail/#comments Wed, 20 May 2015 15:00:46 +0000 http://scoutmagazine.ca/?p=116059 by Shaun Layton | Every year Giffard hosts a Canadian cocktail duel with some of the cities best barkeeps. Annually, two Canadians move on to represent our country at the finals in Angers, France, where they square off in a very formal fixture alongside bartenders from 20+ other countries. So it goes without saying, this was […]

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by Shaun Layton | Every year Giffard hosts a Canadian cocktail duel with some of the cities best barkeeps. Annually, two Canadians move on to represent our country at the finals in Angers, France, where they square off in a very formal fixture alongside bartenders from 20+ other countries. So it goes without saying, this was a big deal.

The competition was hosted two Sundays ago at The Keefer Bar in Chinatown. It was coordinated by the CPBA and judged by booze scribe Talia Kleinplatz, host bartender Dani Tatarin, and myself. The ingredient of the day was elderflower; very fitting for Spring. Giffard’s Fleur de Sureau Sauvage is a stunner — think bright floral notes with tropical lychee fruit on the palate. Over fourteen cocktails later and competitors from Vancouver, Victoria, Kelowna, and Calgary all throwing down…we had a winner: Florian Rupp, formerly of Pidgin, now on the bar at Bauhaus in Gastown.

This was one of those, you gotta be kidding me moments, when you want to hate something, then you try it and you’re like “This is effin’ ridiculous!” Going in for another sip and glancing to my left, I saw the same look on the other judges’ faces. The first ingredients stirred into the cocktail were some of my favourites: Elderflower, Cocchi Americano Rosa, and Glenlivet 12 year old whisky. The cocktail was strained into a beautiful, chilled Nick and Nora coupe, but then it got weird. Florian pulled out an immersion blender and started making a foam from pickle brine, elderflower, rose water, and lecithin. Foams are a risky business these days in cocktails…

As I sipped through the pillowy top layer I got this briny, floral, umami explosion which was then softened and complimented by a perfectly balanced, whiskey-forward beverage. I haven’t been wowed by a cocktail like it in a long time, so cheers to Florian. And good luck in France!

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EVERY AWESOME THING WE DRANK

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YOU SHOULD KNOW | The 100 Year History Of Stanley Park’s Beautiful, Meandering Seawall http://scoutmagazine.ca/2015/05/20/you-should-know-the-100-year-history-of-stanley-parks-beautiful-meandering-seawall/ http://scoutmagazine.ca/2015/05/20/you-should-know-the-100-year-history-of-stanley-parks-beautiful-meandering-seawall/#comments Wed, 20 May 2015 14:59:35 +0000 http://scoutmagazine.ca/?p=116049 by Stevie Wilson | When we view historic sites or monuments there often exists a sort of disconnection between the audience and the object. In Vancouver, most of our monuments to the past are static (the Cenotaph at Victory Square comes to mind) and our historic buildings often serve new, modern purposes. We enjoy these […]

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by Stevie Wilson | When we view historic sites or monuments there often exists a sort of disconnection between the audience and the object. In Vancouver, most of our monuments to the past are static (the Cenotaph at Victory Square comes to mind) and our historic buildings often serve new, modern purposes. We enjoy these sites and connect to their history by looking at them, often ceremoniously, but not necessarily engaging with them.

The Stanley Park Seawall, however, is one of those interesting historic spots that we actually use — it is literally built into the landscape of the city. Folks walk, ride, and roll across it nearly every day of the year, and it while remains so closely tied to popular perceptions of Vancouver, it’s easy to forget that it wasn’t always there. The promenade is a seemingly ever-expanding piece of local history that simultaneously acts as a recreational site as well as an interactive monument to those who built it. At the forefront of these efforts was one James “Jimmy” Cunningham.

The Scotland-born Cunningham arrived in Canada in 1910, and a few years later began working on his first job in Stanley Park, the Brockton Point Lighthouse. That landmark was completed in 1914 under Cunningham’s direction, and in 1917 work began building a wall out towards Prospect Point to protect the integrity of the federally owned park’s foreshore. The concept for a protective “sea wall” is often credited to Park Board Superintendent W.S. Rawlings.

The work was arduous and required low tide conditions, as even small storms could interfere with their process. Cunningham worked on a tight budget under direction from the Parks Board and gathered materials from wherever they could be found in the city. Eve Lazarus notes in her research that many of the stones and fill materials were taken from the beach itself and supplemented by rocks from a granite quarry on Nelson Island. Sections of the wall also feature discarded unmarked headstone bases from Mountain View Cemetery and blocks from defunct streetcar lines.

During the inter-war period and into the Great Depression the wall was one of the many federally sanctioned projects designated to make work for the huge number of unemployed men in the city. Years later in the 1950s, the HMCS Discovery Navy Reserve on Deadman’s Island also pitched in, sending its men to work on the wall as punishment duty.

Cunningham’s legacy is one of immense importance to the story of the Seawall, given that he devoted much of his adult life to its completion. He could often be found lifting and cementing 99lb stones by hand as it was finished, section by section. In 1931 the Parks Board designated him as a master stonemason, a distinction he would carry well beyond his “retirement” in 1955. After he had officially left his post, Cunningham continued to visit the worksites and oversaw hundreds of men completing the remaining construction until his death in 1963 at age 85. His ashes, along with his wife Elisabeth’s, were interred in an unmarked space along the wall. A memorial plaque near Siwash Rock serves as an official tribute to his 32 years of dedication to the project.

The wall’s current iteration, a 22km pedestrian path spanning from Coal Harbour to Kits Beach, is the result of multiple stages of short-term financial support. The first phase of the 8.8km Stanley Park loop was finished in 1971 to much fanfare (except cyclists, who were initially banned from riding the wall) followed by an official opening in 1980 to celebrate the completion of the paved section extending from Second to Third Beach. Locals will recall the massive windstorm in 2006 that caused significant damage to the park and the Seawall. Upkeep and restoration has become an integral part of maintaining the local attraction. The Southeast False Creek Seawall, which connects the park to Athlete’s Village and Granville Island, opened in 2008.

The Seawall is of course one of the city’s most prominent tourist attractions and is at times more than a little hectic to navigate, but it nonetheless deserves great attention as a piece of civic history and engineering. Take a moment to admire its finer details on your next stroll. Just watch out for those tandem bikes…

MORE VANCOUVER HISTORY

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OPPORTUNITY KNOCKS | Hawksworth Is On The Lookout For An Experienced, F/T Server http://scoutmagazine.ca/2015/05/20/opportunity-knocks-hawksworth-is-on-the-lookout-for-an-experienced-ft-server/ http://scoutmagazine.ca/2015/05/20/opportunity-knocks-hawksworth-is-on-the-lookout-for-an-experienced-ft-server/#comments Wed, 20 May 2015 14:46:33 +0000 http://scoutmagazine.ca/?p=116142 The GOODS from Hawksworth Vancouver, BC | Hawksworth Restaurant is looking for an experienced server to join our growing team of industry professionals. The position will be full-time, at 4+ shifts a week. Given the nature of our food and style of service, we ask for a minimum of 2 years of fine dining experience. […]

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The GOODS from Hawksworth

Vancouver, BC | Hawksworth Restaurant is looking for an experienced server to join our growing team of industry professionals. The position will be full-time, at 4+ shifts a week.

Given the nature of our food and style of service, we ask for a minimum of 2 years of fine dining experience. Our servers are the very best in the industry and are very knowledgeable in most aspects of food and beverage. Candidates should be able to answer questions during the interview process regarding the basics of gastronomy with ease.

Grace under pressure, a willingness to learn new information and the ability to be highly organized during busy periods are all attributes that the successful candidate will possess.

Please submit your resume with a cover letter stating why you feel you would be the right fit for our team to kh [at] hawksworthrestaurant.com. All applications will be kept in strict confidence.

While we thank all applicants for their interest, only those selected for interview will be contacted.

We look forward to hearing from you!

Details

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

Hours

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

Gallery

The Restaurant Team

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

About Hawksworth Restaurant

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

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

Hawksworth Cocktail Bar

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

Private Dining

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

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

Catering

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

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

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

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OPPORTUNITY KNOCKS | The Dirty Apron Is On The Lookout For A Delicatessen Manager http://scoutmagazine.ca/2015/05/20/opportunity-knocks-the-dirty-apron-is-on-the-lookout-for-a-delicatessen-manager/ http://scoutmagazine.ca/2015/05/20/opportunity-knocks-the-dirty-apron-is-on-the-lookout-for-a-delicatessen-manager/#comments Wed, 20 May 2015 14:30:45 +0000 http://scoutmagazine.ca/?p=116129 The GOODS from The Dirty Apron Vancouver, BC | The Dirty Apron Delicatessen is looking for an experienced leader to join our team as a full-time Manager. As the Delicatessen Manager you would be responsible for… – Managing and maximizing the monthly sales activities, creating a meaningful, productive environment for employees and a comfortable, happy […]

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The GOODS from The Dirty Apron

Vancouver, BC | The Dirty Apron Delicatessen is looking for an experienced leader to join our team as a full-time Manager. As the Delicatessen Manager you would be responsible for…

– Managing and maximizing the monthly sales activities, creating a meaningful, productive environment for employees and a comfortable, happy atmosphere for customers
– Processing incoming money, maintaining inventory records & COGS reports
– Weekly banking
– Communicating with head office and operations manager
– Scheduling and training employees and verifying time-cards
– Ordering food/merchandise from supplier and stocking as required
– Making major decisions, directing employees towards common objectives and goals and providing leadership when necessary

What you bring to the table:

– High School graduation, with additional post?secondary studies is an asset
– Three or more years related work experience that includes experience at a supervisory or management level
– Experience and desire to work with people with differing abilities
– Fluency in English
– Ability to effectively communicate and interact with all individuals with integrity, empathy and sincerity
– Strong organizational skills
– Fast-paced work ethic
– Proven self?starter, problem-solving attitude
– Deadline driven and goal?oriented
– A positive attitude and customer focused approach
– Ability to act with tact, good judgment, and discretion

DETAILS

Address: 540 Beatty Street, Vancouver, BC | V6B 2L3
Telephone: 604-879-8588 | Email: info@dirtyapron.com
Website: www.dirtyapron.com | Twitter: @Dirty_Apron | Instagram: @Dirty_Apron
Deli hours: 8:30am-6pm Monday to Friday; 10:30am-5pm Saturday; closed Sunday
Cooking classes: 7 days/week; Sunday-Friday: 5.30-9.30pm; Saturday: 11-3pm & 5.30-9.30pm

GALLERY

PEOPLE

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David and Sara Robertson – Owners
Callie Haugen – General Manager

ABOUT

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The Dirty Apron Cooking School and Delicatessen is Vancouver’s most exciting culinary playground. A place for the amateur, the culinary-inclined or the curious,The Dirty Apron offers a fun, relaxed environment to learn, explore, and unleash your inner chef.

The Cooking School instruction focuses on popular regional cuisines as well as basic skills for ingredient-focused cooking. During the hands-on classes, students are walked through each step required in crafting a complete meal of appetizer, entrée and dessert. After the preparation and plating of each dish is finished, students gather at the communal dining table in the stylish dining room to enjoy their creations alongside a glass of wine, while the staff takes care of the dirty dishes. Students use only the best tools of the trade thanks to partnerships with All Clad cookware, Wusthof knives, Wolf ranges, and Sub Zero fridges.

The Dirty Apron’s Delicatessen offers downtown dwellers speciality coffees, beautifully baked pastries, hot lunches, gourmet sandwiches, take-home carvery meals, deli meats, artisan Cheeses, fresh flowers, and specialty ingredients and products. Sandwich lovers rejoice in our chef ’s creations. The pulled pork with Japanese mayo, pickled carrots, bean sprouts and cilantro on French baguette is a fresh take on a Vietnamese bánh mì. Other sandwiches like chicken with chipotle mayo and roast tomatoes; prosciutto with fig and Brie cheese; hummus with avocado, mint carrot and pomegranate molasses; or the roast beef, chimichurri, and charred tomato salsa are also sure to satisfy.

With The Dirty Apron Cookbook you can enjoy what The Dirty Apron has to offer at home. Containing tried and true recipes from the Cooking School and Deli, plus plenty of chefs notes, tips and tricks, this beautifully illustrated book is a go-to resource in the home kitchen.

The Dirty Apron’s catering program includes breakfast pastries, fresh salads, gourmet sandwiches, expertly prepared meals, and platters are perfect for any event, and are available for pickup or delivery. The difference between good catering and great catering is all in the details. Our professional, experienced and passionate on-site team can prepare, cook, and provide service for events large and small. Whether entertaining friends at home or organizing a grand opening for hundreds, look to us for seamless and professional service that will leave a lasting impression. We use only the best quality local ingredients and will work with you to create a custom menu from our outstanding repertoire of dishes, all created by Chef David Robertson. Contact our catering department for sample menus, canapé lists or a consultation for your next event.

AWARDS & PRESS

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“For the past five years Robertson has been sharing… tips and tricks of this trade with the 45,000-plus students who have gone through his Dirty Apron Cooking School. The popularity of the downtown Vancouver school (30 per cent of students return for multiple classes) inspired him to expand his brand and develop The Dirty Apron Cookbook: Recipes, Tips and Tricjs for Creating Delicious, Foolproof Dishes.” ~ The Province

“Nearly no one in Canada does food as well as David Robertson of The Dirty Apron.” ~ Vitamin Daily

“[David is] a generous teacher, eager to inspire and teach others cooking skills. The Dirty Apron Cookbook is a repository of the best recipes from the cooking classes , as well as ones he sells in his deli adjacent to the cooking school.” ~ Vancouver Sun

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GOODS | Juice Truck & Native Shoes Pair Up To Collaborate On Cool, Limited Edition Kicks http://scoutmagazine.ca/2015/05/19/goods-juice-truck-native-shoes-pair-up-to-collaborate-on-cool-limited-edition-kicks/ http://scoutmagazine.ca/2015/05/19/goods-juice-truck-native-shoes-pair-up-to-collaborate-on-cool-limited-edition-kicks/#comments Tue, 19 May 2015 23:26:10 +0000 http://scoutmagazine.ca/?p=116080 The GOODS from The Juice Truck Vancouver, BC | Juice Truck x Native Shoes – Inspired by what we create and where we live. The custom print is playful and psychedelic – inspired by tropical plants, fruit, 80s floral prints and the Vancouver rain. The distinct pattern, designed by Glasfurd & Walker, is made up […]

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The GOODS from The Juice Truck

Vancouver, BC | Juice Truck x Native Shoes – Inspired by what we create and where we live. The custom print is playful and psychedelic – inspired by tropical plants, fruit, 80s floral prints and the Vancouver rain. The distinct pattern, designed by Glasfurd & Walker, is made up of layers of bananas, rain drops and abstracted tropical plants in a random explosion of shape and colour. The limited edition shoes will be available at El Kartel and Walrus as well as at the Juice Truck Store in the Men’s and Women’s Verona silhouette. The Launch Party is a Spring Fling themed party at 7pm on Thursday May 21st at The Juice Truck’s storefront at 28 W 5th Ave.

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Details

The Truck | A big pink (technically, it’s watermelon) truck.
The corner of Abbott and Water Streets, Gastown. Sometimes Kits on the weekend.
12pm – 5pm, weekdays. Check our Twitter and Facebook for weekends.

The Cafe | 28 W 5th Avenue, Vancouver, BC
604 719 8861 drink@thejuicetruck.ca
Monday – Friday 7:30am – 6pm, Saturday 10am-5pm

Web: thejuicetruck.ca | Twitter | Facebook

Gallery

The Team

Ryan Slater, Juice Tender
Zach Berman, Juice Tender

The Story

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Never underestimate the power of a trek through the Himalayas to change your life. We (Zach and Ryan, Juice Tenders) tossed around ideas of going into business together for years, but it was two weeks into a Himalayan trek, snowbound in a small Nepalese village when inspiration struck.

We noticed the locals drinking a vibrant, sweet smelling, orange-coloured drink. We discovered it was made from Seabuckthorn berries and it supplied these high altitude locals with most of their nutrients. It was this juice, so essential to their health, which changed our perspective on juice and sparked a new idea.

We spent the next year travelling the world, never going very long without seeking out the nearest juice stand. How many other nutritious, Seabuckthorn-like juices and juice blends were there out there that we could bring them to Canada? Turns out, quite a few.

When we came home, The Juice Truck was born.

The Juice

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Juice does some amazing things for your body and health. It’s also delicious, refreshing and hydrating, which is every bit as important. Especially the delicious part.

We make the most nutritionally complete juice possible. Our premium cold press makes juice that contains more essential vitamins, minerals and enzymes than juice made any other way. The cold press also preserves the natural flavours of the produce, which we feel makes the juice tastier.

We support local produce and organic farming practices as a way of extending our passion for healthy living beyond our cozy corner of Water and Abbott Streets. In the case of fruits and vegetables that just aren’t locally or seasonally available (mmmmm, pineapple), we take a long look at potential suppliers to verify their growing standards and practices measure up to our standards.

In 2012, we are adding The Juice Cleanse (thejuicecleanse.ca) to The Juice Truck family. It’s part two of our ongoing passion with all things juice.

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OPPORTUNITY KNOCKS | Cavalier Jewellery Shoppe In Gastown Looking To Fill 3 Positions http://scoutmagazine.ca/2015/05/19/opportunity-knocks-cavalier-jewellery-shoppe-in-gastown-looking-to-fill-3-positions/ http://scoutmagazine.ca/2015/05/19/opportunity-knocks-cavalier-jewellery-shoppe-in-gastown-looking-to-fill-3-positions/#comments Tue, 19 May 2015 23:01:12 +0000 http://scoutmagazine.ca/?p=116076 The GOODS from Cavalier Vancouver, BC | Cavalier is hiring. We’re looking for a Marketing & Administrative Coordinator, a Graphic Designer, and a Goldsmith. Details for each position – including requirements and responsibilities – are listed below. If interested, please send all applications to pr [at] cavaliergastown.com . Marketing + Administrative Coordinator | We’re growing […]

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The GOODS from Cavalier

Vancouver, BC | Cavalier is hiring. We’re looking for a Marketing & Administrative Coordinator, a Graphic Designer, and a Goldsmith. Details for each position – including requirements and responsibilities – are listed below. If interested, please send all applications to pr [at] cavaliergastown.com .

Marketing + Administrative Coordinator

| We’re growing and hoping to find someone that is open minded and has a strong passion for supporting and developing a local business, using both modern and innovative marketing strategies. We are looking for someone who is media and tech savvy with an entrepreneurial personality that is aware of the importance of today’s online presence and continually being a part of the social conversation.

Responsibilities

-Creating social media content and updating platforms
-Developing marketing strategies to increase brand awareness, foot traffic and sales
-Web updates and analytics
-Photographing + editing product shots for content
-Assisting with day to day operations
-Overall we are looking for a team player who is hard working and open minded with a general interest in jewellery

Required Skills

-Proficient in Adobe Creative Suite
-Basic photography skills
-Creative writing skills an asset
-Strong attention to detail and ability to innovate
-Compensation is dependant on experience

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Graphic Designer

| We’re looking for someone to work alongside our lead designer to assist with custom design projects and grow with Cavalier.

Responsibilities

-Reporting to the sales team and lead designer
-Consulting with clients on custom design projects
-Collaborating with the marketing team to develop content and creative strategies for collections
-Assisting with day to day tasks and provide overall support when needed

Required Skills

-Bachelor’s Degree in a creative field or has an impressive portfolio or equivalent work experience
-Experience working with design software required (Rhino, 3D Matrix, CAD)
*Note: If you are not familiar with the above programs, training will be provided
-Knowledge of technical jewellery design required
-Ability to multi-task and work efficiently under pressure with careful attention to detail
-Sales training an asset but not required
-Technical bench skills an asset but not required
-Salary is dependant on qualifications

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Goldsmith

Responsibilities

-Collaborating with lead designer and sales team on custom orders and collections
-Consulting with clients to understand what they are looking for and provide suggestions
-Jobs requiring sizing, repair work, casting clean up, polishing, soldering, job prep, finishing ect.
-Gem setting experience an asset

Required Skills

-Creative, artistic and have an eye for design
-Able to multi-task and work efficiently under pressure with careful attention to detail
-Education and experience in the jewellery trade
-Salary is dependant on qualifications

DETAILS

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#217-207 W. Hastings St. | Vancouver, BC | V6B 1H7
Telephone: (604) 681-0047 | Toll Free: 1 (800) 808-4367 | Email: info@cavaliergastown.com
Web: www.cavaliergastown.com | Facebook | Twitter | Instagram

GALLERY

The People

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Dane Stevens, Owner
Keith Seabrook, Owner

About Cavalier

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Located in Gastown’s historic Dominion Building, Cavalier is for the new generation of jewellery consumers who care about quality and community in equal measure. The store features exquisite pieces — be they hand-crafted custom engagement rings made with ethically-sourced gemstones by our in-house goldsmith, or artisan works by local designers. It is Vancouver’s alternative to big box jewellers.

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GOODS | Hart House Patio Overlooking Deer Lake Gets Ready For Special Summer Events http://scoutmagazine.ca/2015/05/19/goods-hart-house-patio-overlooking-deer-lake-gets-ready-for-special-summer-events/ http://scoutmagazine.ca/2015/05/19/goods-hart-house-patio-overlooking-deer-lake-gets-ready-for-special-summer-events/#comments Tue, 19 May 2015 22:40:07 +0000 http://scoutmagazine.ca/?p=116072 THE GOODS FROM Hart House Vancouver, BC | Hart House is always a special destination, as guests can fully enjoy Greater Vancouver’s only lakeside dining. As you plan the season ahead, make room on your calendar for a Hart House summer. The patio is open. Hart House’s patio overlooks Deer Lake, and is the perfect […]

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THE GOODS FROM Hart House

Vancouver, BC | Hart House is always a special destination, as guests can fully enjoy Greater Vancouver’s only lakeside dining. As you plan the season ahead, make room on your calendar for a Hart House summer.

The patio is open. Hart House’s patio overlooks Deer Lake, and is the perfect place to enjoy our sumptuous Chef’s three-course prix fixe dinner menu (available Tuesday through Sunday for only $38 per person). The menu changes weekly to take advantage of seasonal local ingredients, including herbs and vegetables from Hart House’s on-site garden.

On Sunday, June 21st, Hart House celebrates Father’s Day with an outdoor BBQ and Bocce. A fully floored marquee tent, the expansive lawns, microbrew beer on tap by Bridge Brewing, festive music, and the full afternoon of BBQ and bocce games provides Dad with the perfect environment to relax with those he cares about most: family and friends. Event starts at 11am and goes to 3pm. $45 per person plus tax and gratuity. Dad gets a complimentary draft beer ticket!

Our annual Mediterranean Garden Party. On Wednesday, July 22 we’ll host this favourite summertime event. The evening features an hour-long tasting of Italian, Spanish & French wines paired with a canapé reception, followed by an al fresco Mediterranean-themed dinner that travels the regions. Dinner is accompanied by live music. Each table will also be provided with festive family-style platters, and a full dessert selection. Wine reception starts at 6:00pm and dinner at 7:00; $68 per person plus tax and gratuity.

Reservations are available by phone only, at 604-298-4278. We look forward to seeing you this summer!

DETAILS

6664 Deer Lake Avenue, Burnaby, BC | MAP
Telephone: 604-298-4278
Email: edwyn@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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