Scout Magazine http://scoutmagazine.ca Vancouver Food And Culture By Andrew Morrison Fri, 30 Jan 2015 08:41:12 +0000 en-US hourly 1 OPPORTUNITY KNOCKS | Gastown’s Blacktail On Lookout For An Experienced FOH Managerhttp://scoutmagazine.ca/2015/01/29/opportunity-knocks-gastowns-blacktail-on-lookout-for-an-experienced-foh-manager/ http://scoutmagazine.ca/2015/01/29/opportunity-knocks-gastowns-blacktail-on-lookout-for-an-experienced-foh-manager/#comments Fri, 30 Jan 2015 00:49:04 +0000 http://scoutmagazine.ca/?p=110126 The GOODS from Blacktail Florist Vancouver, BC | Blacktail is on the hunt for an experienced, charismatic, driven FOH Manager with a strong guest services background. The candidate should have full time availability with a passion for food, drink and

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The GOODS from Blacktail Florist

Vancouver, BC | Blacktail is on the hunt for an experienced, charismatic, driven FOH Manager with a strong guest services background. The candidate should have full time availability with a passion for food, drink and service.

DETAILS

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200-332 Water Street | Vancouver, BC
Phone: 604-699-0249 | Email: info@blacktail.ca
Web: www.blacktail.ca | Facebook | Twitter | Instagram
Monday: 11:30am-2:30pm and 5pm-11pm
Tues: 11:30am-2:30pm 5pm-11pm
Wed: 11:30am-2:30pm 5pm-2am
Thurs: 11:30am-2:30pm 5pm-2am
Fri: 11:30am-2:30pm 5pm-2am
Sat: 5pm-2am
Sun: 5pm-11am
Kanaka: Wednesday-Saturday 7pm to late

GALLERY

The People Who Make It Happen

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Executive Chef: Geoff Rogers
Bar Manager: Arthur Wynne

About Blacktail

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

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

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

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

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

Press & Accolades

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

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

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SMOKE BREAK #1139 | “Asian Food” Details Immigrant Experience In The School Cafeteriahttp://scoutmagazine.ca/2015/01/29/smoke-break-1139-asian-food-details-immigrant-experience-in-the-school-cafeteria/ http://scoutmagazine.ca/2015/01/29/smoke-break-1139-asian-food-details-immigrant-experience-in-the-school-cafeteria/#comments Thu, 29 Jan 2015 19:19:53 +0000 http://scoutmagazine.ca/?p=110115 (via) Toronto illustrator Dominic tells of bringing traditional “Asian food” to school as a kid and dealing with the disgust of white kids raised on “lunchables” in this short but entertaining animation. My biggest concern revolves around the snacks I

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(via) Toronto illustrator Dominic tells of bringing traditional “Asian food” to school as a kid and dealing with the disgust of white kids raised on “lunchables” in this short but entertaining animation.

My biggest concern revolves around the snacks I brought. You see there’s this Filipino snack called sweet corn and it has an uncanny resemblance to Corn Pops. I brought some to school one day in a sandwich bag and a classmate would come up to me and excitedly ask “Hey, can I have some? I love those.” And in my head I’m like wow, my non-Filipino classmate is not only aware of his Filipino snack but enjoys consuming them like I do. So she reaches end takes a handful and stuffs them in her mouth, chews for two seconds immediately changed her expression to disgust and regret.

TAKE ANOTHER BREAK

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STAFF MEAL | Chef Stu Irving Serves Up Hot Tamales For The Crew At Railtown’s Cuchillohttp://scoutmagazine.ca/2015/01/28/staff-meal-chef-stu-irving-serves-up-hot-tamales-for-the-crew-at-railtowns-cuchillo/ http://scoutmagazine.ca/2015/01/28/staff-meal-chef-stu-irving-serves-up-hot-tamales-for-the-crew-at-railtowns-cuchillo/#comments Thu, 29 Jan 2015 00:12:06 +0000 http://scoutmagazine.ca/?p=110108 by Ken Tsui | While preparing for a busy night at Railtown‘s modern Mexican-themed Cuchillo (261 Powell St.), co-owner/chef Stu Irving also plans a special pre-shift meal for his staff: tamales! Deemed too labour-intensive to put on the menu, Irving thought that serving the banquet classics

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by Ken Tsui | While preparing for a busy night at Railtown‘s modern Mexican-themed Cuchillo (261 Powell St.), co-owner/chef Stu Irving also plans a special pre-shift meal for his staff: tamales!

Deemed too labour-intensive to put on the menu, Irving thought that serving the banquet classics as a staff meal would be the best opportunity to share one of his favourite Mexican dishes. Tonight, he’s stuffing them with zucchini and beef short rib before neatly wrapping them in leaves and giving them a good steam.

To add some freshness to the meal, Irving doles out bowls of crunchy jicama kimchi. It’s mixed with ancho chilies to give it an even greater vernacular twist. He has one of his cooks drop yuca fries into the fryer (soon to be eaten with big dollops of chipotle aioli).

As the tamales finish steaming and the fries are tossed with a pinch of salt, co-owner John Cooper and the staff begin to set the table. When the tamales are finally set on plates, staff sit and gently unwrap them like gifts, digging in with generous servings of salsa verde. The night’s special is soon all gone; well before any customer

EAT MORE STAFF VANCOUVER MEALS

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GOODS | Homer St. Cafe & Bar Expands Hours To Include Sunday Supper & Saturday Brunchhttp://scoutmagazine.ca/2015/01/28/goods-homer-st-cafe-bar-expands-hours-to-include-sunday-supper-saturday-brunch/ http://scoutmagazine.ca/2015/01/28/goods-homer-st-cafe-bar-expands-hours-to-include-sunday-supper-saturday-brunch/#comments Wed, 28 Jan 2015 22:56:39 +0000 http://scoutmagazine.ca/?p=110088 The GOODS from Homer St. Cafe & Bar Vancouver, BC | Yaletown’s Homer St. Cafe & Bar expanded its Comfort Food hours to 7 days a week on January 24th. This includes the new Saturday Brunch and Sunday Dinner services.

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The GOODS from Homer St. Cafe & Bar

Vancouver, BC | Yaletown’s Homer St. Cafe & Bar expanded its Comfort Food hours to 7 days a week on January 24th. This includes the new Saturday Brunch and Sunday Dinner services. To explore the menus, visit the website.

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

Cock-Pit

Executive Chef: Marc-André Choquette
Chef: Tret Jordan
Director of Operations: Steven Wright
Sommelier: Alex Thornley
Bar Manager: JS Dupuis

About Homer Street Cafe & Bar

Rotissol
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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OPPORTUNITY KNOCKS | The Okanagan’s “Culmina Family Estate Winery” Is Now Hiringhttp://scoutmagazine.ca/2015/01/28/opportunity-knocks-the-okanagans-culmina-family-estate-winery-is-now-hiring/ http://scoutmagazine.ca/2015/01/28/opportunity-knocks-the-okanagans-culmina-family-estate-winery-is-now-hiring/#comments Wed, 28 Jan 2015 21:34:33 +0000 http://scoutmagazine.ca/?p=110043 GOODS from Culmina Family Estate Winery Oliver, BC | Culmina Family Estate Winery is a new, family-run winery estate located on the Golden Mile Bench. Conceived in 2007, Don, Elaine and Sara Triggs started with a simple goal: to make

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GOODS from Culmina Family Estate Winery

Oliver, BC | Culmina Family Estate Winery is a new, family-run winery estate located on the Golden Mile Bench. Conceived in 2007, Don, Elaine and Sara Triggs started with a simple goal: to make the highest quality wines possible from their family’s own estate. Channeling their lifelong passion and resources into their new property, Culmina represents their commitment to excellence, as well as their desire to craft icon quality wines reflective of their origins. Since opening its doors in 2013, Culmina offers the opportunity to explore a very limited release of carefully crafted wines at their state-of-the-art winery and Tasting Room. Culmina’s highly sought after wines may now be found in top restaurants and retail locations in four provinces across the country.

Full Time Vineyard Technician & Assistant Winemaker

We are looking for a passionate, energetic, detail-oriented, and hard-working person to join our vineyard & winery team. The incumbent will work under the supervision of our Vineyard Manager & Winemaker, Pascal Madevon, as well as our Ertus Consultant, Alain Sutre, in every aspect of the grape growing & winemaking process. Learn more about the position and how to apply here.

Full Time Sales & Marketing Coordinator

We are looking for an an intelligent, creative, analytical, and ambitious candidate to support overall sales and marketing initiatives as the business grows. Learn more about the position and how to apply here.

DETAILS

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4790 Wild Rose Street | Oliver, BC | V0H 1T0 | MAP
Email: info@culmina.ca
Website: www.culmina.ca
Twitter: @CulminaWinery
Facebook: CulminaWinery
Pinterest: CulminaWinery
Telephone: 250.498.0789 Fax: 250.498.4388

Creating wines of excellence through the blending of art and science.

GALLERY

THE FAMILY

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Elaine Triggs: Co-Proprietor & Finance Director
Sara Triggs: Sales & Marketing Manager
Donald Triggs: Co-Proprietor & Principal

VISION & CREATION

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Culmina Family Estate Winery is the result of a lifetime of experience in the wine industry for Don, Elaine and Sara Triggs. Having worked in the industry for a combined 40+ years, Don and Elaine began in 2007 with a simple goal: to make the highest quality wines possible from their own family estate. Channelling their lifelong passion and resources into their family-run property in the Golden Mile, Culmina represents their commitment to excellence as well as their desire to craft icon quality wines reflective of their origins.

Culmina is located on three spectacular adjoining benches, scouted for its rich vineyard potential and developed from virgin land. Visitors to Culmina may explore a very limited release of Culmina’s carefully crafted wines – including the highly anticipated Grüner Veltliner – to learn about Culmina’s unique approach to viticulture and winemaking, receiving personalized attention by the Triggs and the rest of the Culmina team.

ARTISTRY & SCIENCE

Culmina_Pascal_-Madevon-1
Culmina is a family-owned wine estate operated by the Triggs and a small team of dedicated professionals. For the Triggs, ownership does not mean standing on the sidelines, but rather a full-time, hands-on commitment to every aspect of the business.  Their singular objective: to maximize the quality of the wine produced from their family-run vineyard estate.

Culmina is supported by exceptionally talented Viticulture and Oenology professionals. At the helm of the local team is BC-winemaking Icon, Pascal Madevon. Hailing from France, Pascal Madevon offers a wealth of industry experience from Canada and abroad, infusing his passion in all aspects of the grape growing and winemaking cycle.

Intrinsic to the Culmina project from it’s inception has also been Alain Sutre, Consultant from Bordeaux. With his education and experience encompassing projects both in Canada and overseas, in areas of vineyard development, winemaking and grape growing disciplines, Alain provides invaluable input into the entire production process, from vineyard to grape to bottle.

EXCELLENCE

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Culmina’s wines have been met with exceptional critical praise since their Pre-Release to Members and in the Tasting Room last Fall, including very flattering reviews from some of Canada’s top wine writers. To purchase Culmina’s wines, Become a member to learn of Members-Only releases and special offers, as well as to keep abreast of upcoming 2014 winery events and other news.

Anthony Gismondi gives high praise and 89 points in this blog to Culmina’s 2011 Hypothesis: “Collector’s Alert! The best first release I can remember from a local winery. […] An impressive first edition with a ‘Right Bank’ Bordeaux-styling”. | August 2013.

John Schreiner, during his second trip to Culmina, describes Culmina’s 2011 Hypothesis as ‘an elegant icon wine’, giving it a massive 92 points. | August 2013.

Rick Van Sickle attributes 91 points to Culmina’s 2011Hypothesis, 90 points to Culmina’s 2011 Dilemma, and 88 points to Culmina’s 2012 Saignée. Details from Rick’s entire visit to Culmina may be found on his blog | August 2013.

Tim Pawsey attributes Culmina’s 2011 Hypothesis 91 points, calling it a “definite sign of great things to come from what I suspect will emerge as one of the valley’s hallmark wineries”. | September 2013.

EXPERIENCE CULMINA

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In Summer (May 1 – Oct 31), Culmina is open 7 days a week for seated tastings, tours and wine sales (10am to 5pm). In Winter (Nov 1 – Apr 30), hours of operation are Monday to Friday from 10am to 4pm (excluding Stat Holidays) for wine sales only.

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DINER | Ex-Vancouver Club Sous Chef Making Guisado-Style Tacos At “Tacomio” In Gastownhttp://scoutmagazine.ca/2015/01/28/diner-ex-vancouver-club-sous-chef-making-guisado-style-tacos-at-tacomio-in-gastown/ http://scoutmagazine.ca/2015/01/28/diner-ex-vancouver-club-sous-chef-making-guisado-style-tacos-at-tacomio-in-gastown/#comments Wed, 28 Jan 2015 21:11:49 +0000 http://scoutmagazine.ca/?p=110062 by Andrew Morrison | Fhernando Llanas came to Canada from Mexico in 1999. He got a job working in the kitchen at the Vancouver Club, where he toiled up the ladder for 12 years to eventually land the Executive Sous

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by Andrew Morrison | Fhernando Llanas came to Canada from Mexico in 1999. He got a job working in the kitchen at the Vancouver Club, where he toiled up the ladder for 12 years to eventually land the Executive Sous Chef role under Executive Chef Sean Cousins.

Today, Fhernando and his wife (also a Chef) are busily putting together the finishing touches on their first ever project, a gourmet taco shop called Tacomio. Located in Gastown at 435 Abbott Street (beside highly anticipated new Prado Café), the tiny 9 seater will see 11 “guisado” style tacos – which is to say the tortillas will be mounted with things that have been slow-cooked, braised, or stewed – plus a variety of in-house toppings and garnishes. There will be 8 different signature salsas to choose from, plus daily specials like tortas, tamales, and tostadas, not to mention some killer non-alcoholic drinks, all crafted in house (everything from flavoured water and “hibiscusade” to horchata chilled with strawberry ice cubes).

There is no hood vent, so they’ll be using induction heat and sous vide. The guisado style allows for an assembly line of taco construction, ideal for turning and burning – getting the customers in and out fast (I imagine there will be a few of them). If there is ever a line-up (I imagine there will be a few of these, too), it would flow pretty fast.

“Tacomio is not your typical Mexican restaurant,” Fhernando says. “From the way the design will look to the food and service, we are different from the rest.” Opening day is slated for some point in mid-February. Have a look at the proposed opening menu and some preview shots below.

TACOMIO GUISADO TACOS

Cochinita pibil
Braised pork shoulder, achiote sauce, brined red onion

Rajas con crema
Roasted poblano pepper, creamed corn, chard onion, kale tortilla

Chicharron en salsa verde
Braised pork rind, tomatillo sauce, lime cilantro mayo

Nopalitos con chorizo
Fresh cactus, spicy chorizo, roasted jalapenos, smoked tomato sauce, kale tortilla

Tinga de pollo
Pulled free range chicken, chipotle sauce, avocado lime pure

Carnitas
Confit pork shoulder, pickled jalapenos, shaved red onion, micro coriander

Pollo con mole
Clay baked free-range chicken, house made mole sauce, tosted sesame

Papas con rajas y jitomate
slow cook fingerling potatos, roasted poblanos pepper, crushed tomatos, fresh cream, kale tortilla

Calabacitas con elote
Roasted vegetable marrow, fresh corn, roma tomato, garlic chips

Puerco en salsa roja
Slow cook pork shoulder, guajillo pepper, white beans, coriander

Frijoles rancheros
Double smoked bacon, pinto beans, spicy chorizo, micro cilantro, fresh cheese

ALL ANTICIPATED OPENINGS

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GOODS | Yaletown’s Blue Water Cafe Gets Set For Its 11th “Unsung Heroes” Seafood Festivalhttp://scoutmagazine.ca/2015/01/28/goods-yaletowns-blue-water-cafe-gets-set-for-its-11th-unsung-heroes-seafood-festival/ http://scoutmagazine.ca/2015/01/28/goods-yaletowns-blue-water-cafe-gets-set-for-its-11th-unsung-heroes-seafood-festival/#comments Wed, 28 Jan 2015 19:07:08 +0000 http://scoutmagazine.ca/?p=110051 The GOODS from Blue Water Cafe + Raw Bar Vancouver, BC | Blue Water Cafe’s executive chef Frank Pabst is in the process of crafting the menu for his annual sustainable seafood festival – aptly named “Unsung Heroes” – for

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The GOODS from Blue Water Cafe + Raw Bar

Vancouver, BC | Blue Water Cafe’s executive chef Frank Pabst is in the process of crafting the menu for his annual sustainable seafood festival – aptly named “Unsung Heroes” – for the 11th year. Initially created to bring awareness to local and unique seafoods, and to avoid species that are over-fished or harvested in ways that can damage ocean beds, the month long festival has seen significant growth – over 400% – since its inauguration.

Known for being one of the most-anticipated events on Vancouver’s culinary calendar, Pabst remarks, “The popularity of the event has increased tremendously and these formerly ‘unsung’ species are now heroes in their own right – they have truly entered the mainstream of the public’s consciousness.”

Blue Water Cafe is best known for championing British Columbia’s sustainable seafood movement and is a founding member of the Vancouver Aquarium’s “Ocean Wise” conservation program. The restaurant strives to educate guests on seafood sustainability while providing an exceptional dining experience. Every year, Blue Water Cafe donates 10% of the proceeds from Unsung Heroes to the Ocean Wise program.

Chef Pabst’s impressive Unsung Heroes menu has included dishes such as red sea urchin trifle, stir-fried jellyfish and poached periwinkles in prior years. Always aggressively raising the bar, guests can expect new flavours in 2015.

Unsung Heroes commences Monday, February 2nd and ends on Saturday, February 28th, 2015. For further information or reservations, please contact Blue Water Cafe by telephone at 604 688 8078 or online at www.bluewatercafe.net.

DETAILS

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1095 Hamilton St. | Vancouver, BC | V6B 5T4 | MAP
Voice: 604-688-8078
Web: bluewatercafe.net
Email: info@bluewatercafe.net

Gallery

Hours

Dinner 5pm – 11pm
Late Menu 11pm – Midnight
Bar 5pm – 1am
Valet Service 7 nights

Our Team

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Frank Pabst, Executive Chef
Raw Bar Chef, Yoshiya Maruyama
Jean-Pierre Sanchez, Pastry Chef
Stephan Cachard, Restaurant Director
Andrea Vescovi, Wine Director
Evelyn Chick, Bar Manager

About Blue Water Cafe + Raw Bar

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Celebrating Our Ocean’s Harvest

An anchor in Vancouver’s culinary landscape, Blue Water Cafe is lauded as the City’s definitive destination for seafood.

Executive Chef Frank Pabst is known for his innovative and brilliantly executed West Coast plates, insisting on using seafood from wild and sustainable harvest.

Enhanced by the intuitive service from Stephan Cachard’s dedicated team, the dynamic dining room provides action views of the opposing ‘East meets West’ kitchen and raw bar. The sweeping main bar leads out to the heated patio and the private wine room holds the extensive award-winning wine and bubble selection

Housed in a handsome brick and beam heritage warehouse conversion, Blue Water Cafe is in the heart of historic Yaletown, the city’s vibrant and hip neighborhood.

The Cookbook

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Blue Water Cafe Seafood Cookbook | by Frank Pabst $45.00

One of Canada’s leading culinary talents, chef Frank Pabst has made enormous contributions to Vancouver’s culinary landscape. Tenures in Michelin-starred restaurants in Germany and the south of France led Pabst to Blue Water Cafe, Canada’s quintessential seafood restaurant. In Blue Water Cafe Seafood Cookbook, Frank’s signature brand of ‘Unsung Heroes’ sings of the sea, and formerly under-recognized coastal species. Wine pairings from Andrea Vescovi and Chris van Nus, both Vancouver Playhouse International Wine Festival Sommeliers of the Year.

Best Seafood & Fish Book in Canada, Gourmand World Cookbook Awards, 2009

Best Fish & Seafood Cookbook, Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010

Accolades

As one of the first restaurants in Vancouver to partner with Ocean Wise, Yaletown’s Blue Water Cafe is at the helm of this movement.
Air Canada’s enRoute Magazine, 2013

The most admired seafood room in the city.
Macleans Magazine, Canada’s Best Restaurants, 2012

This elegant and sustainably conscious restaurant is a must try.
CBS Seattle, 2012

Frank Pabst is one of Canada’s most accomplished chefs.
Food Network Canada, 2012

Blue Water Café is a great place for fresh and innovative seafood.
Savvy Insider, 2012

In the kitchen, executive chef Frank Pabst runs the show like the culinary master that he is.
24 Hours, 2012

Best Seafood
Georgia Straight Golden Plate Awards, 2013

Wine List Award, Platinum (Best Overall)
Vancouver International Wine Festival, 2013

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

Best Seafood, Gold
Vancouver Magazine Restaurant Awards, 2012

Best Upscale Restaurant, Silver
Vancouver Magazine Restaurant Awards, 2012

Best Seafood
WHERE Magazine ‘To DIne’ Awards, 2012

Best Seafood
Westender ‘Best of the City’, 2012

Best Seafood
Georgia Straight Golden Plate Awards, 2012

‘Best of’ Award of Excellence
Wine Spectator, 2012

Best Japanese, Honourable Mention
Vancouver Magazine Restaurant Awards, 2011

Four Diamond Award
AAA, 2010

Best Bar (Formal)
Westender Reader’s Choice Awards, 2010

Blue Water Cafe Seafood Cookbook – Best Fish & Seafood Cuisine Cookbook
Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010

Blue Water Cafe Seafood Cookbook – Best Seafood & Fish Book in Canada
Gourmand World Cookbook Awards, 2009

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SCOUT LIST | Ten Things That You Should Absolutely Do Between Now And Next Weekhttp://scoutmagazine.ca/2015/01/27/scout-list-ten-things-that-you-should-absolutely-do-between-now-and-next-week-38/ http://scoutmagazine.ca/2015/01/27/scout-list-ten-things-that-you-should-absolutely-do-between-now-and-next-week-38/#comments Wed, 28 Jan 2015 00:38:36 +0000 http://scoutmagazine.ca/?p=110025 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

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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!

MAKE | Head to the Homesteader’s Emporium on Wednesday at 6pm for one of their handy mid-week workshops. This time the champions of DIY tackle a how-to on making your own nut milk and cheese. Expect a live demo and enough information get you started on making your own nut milk at home.
Wed, Jan 28 | 6pm | Homesteader’s Emporium (649 E Hastings St.) | $5 | DETAILS

READ | Vancouver author Michael Christie (The Beggar’s Garden) has a new book out. If I Fall, If I Die is the story of what happens when Will, the son of a shut-in filmmaker who has lived most of his life inside, discovers the outside world. Not only an accomplished writer, Christie is also a legit skateboarder and the peeps at Antisocial Skateboard Shop are showing their support by hosting a launch and book signing this Thursday night. Good times only at Antisocial.
Thu, Jan 29 | 7pm | Antisocial (2337 Main St) | DETAILS

OPENING | Once you’ve had your copy of If I Fall, If I Die signed at Antisocial on Thursday night, wander down the street for a look at the latest exhibition at Hot Wet Art City Gallery. Piñata features the works of papier mache wizard Meaghan Kennedy and artist Ali Bruce. This show runs now through Feb 14, but everyone knows that the first night of the show is always the most fun!
Opening: Fri, Jan 30 | 7-11pm| Hot Art Wet City Gallery (2206 Main ST) | DETAILS

STRUCTURE + FORM | There’s a Built City lecture going down at the Museum of Vancouver this week. As explained by the MOV, these lectures are a series of talks aimed at engaging “city thinkers from all disciplines and areas of interest to make connections between community, policy and governance, to the ideals and economics of architectural theory and practice.” Thursday’s talk, entitled Structure & Form, sees designer Omer Arbel and consulting engineer Eric Karsh discuss their design process…“the alchemy they perform with the dross of wood, glass, concrete, steel and wire.”
Thu, Jan. 29 | 7pm | Museum of Vancouver (1100 Chestnut Street) | $14 | DETAILS

GIG | The Operators (with frontman Dan Boeckner of Wolf Parade, Handsome Furs, and Divine Fits) are so popular that they will play The Fox Friday AND Saturday night. As Nic Bragg pointed out in The Zulu Report this month, “Operators have earned comparisons to everyone from New Order to LCD Soundsystem, but clearly there is more of a unique idiosyncratic sound at work. Buy your ticket now – the Fox is a pretty tiny spot to see them and both shows will sell out.”
Fri, Jan 30 + Sat, Jan 31 | 9pm | Fox Cabaret (2321 Main St) | $15 | DETAILS

A MOVEABLE ART FEAST | Take a guided tour through three modern art exhibitions this Saturday afternoon. Meet at the Audain Gallery for a tour of Geometry of Knowing with curator Amy Kazymerchyk, then head over to the Satellite Gallery for 2pm tour of Mainstreeters: Taking Advantage, 1972–1982 with curators Allison Collins and Michael Turner. Finish your afternoon with a 3pm tour of exhibitions at the Contemporary Art Gallery with CAG Director, Nigel Prince and CAG Curator, Learning and Public Programs, Shaun Dacey.
Sat, Jan 31 | 1PM | Audain Gallery (149 West Hastings St) | DETAILS

THRIFT | Main Street’s vintage store F As In Frank is having a Fill A Bag event this weekend. Hit the Cambrian Hall Saturday morning (the earlier the better) to fill a bag (they provide them, so don’t get excited about bringing along your extra large versions to the party) with vintage duds. Think t-shirts, sweaters, coats, pants – you could potentially outfit yourself for the whole year here for cheap. Crowds are expected, so take your friendliest demeanour.
Sat, Jan 31 | 10am | Cambrian Hall (215 E 17th) | $10 | DETAILS

FUSE | Fuse is back at the VAG. The official skinny: “Chinese contemporary art in Unscrolled and the legacy of Emily Carr in Landon Mackenzie’s Wood Chopper and the Monkey. Take out a selection from the Human Library, experience an interactive installation by Hong Kong Exile and listen to the lyrical stylings of Sonic Elder before heading to the Courtroom Bars…” There’s something sort of magical about wandering an art gallery after hours, particularly when one is permitted to enjoy a glass of adult refreshment!
Fri, Jan 30 | 8pm–1am | Vancouver Art Gallery (750 Hornby St.) | $20 | DETAILS

FILM | Put aside an afternoon or an evening to slip away to the movies. Bird People is playing at The Cinematheque Theatre this week. Set in a Paris hotel, this is the story of “the pull of freedom on two restless souls in our migratory, connected/disconnected world.” Sounds kind of perfect for a mid-winter Sunday afternoon.
Fri, Jan 30 – Wed, Feb 4 | Various times | 1131 Howe St | DETAILS

WINTER FARMERS MARKET | Winter can be tough. Stay strong, take your vitamins, and eat well by loading the fridge with fresh, local food. Shoot over to 30th and Ontario to pick up fruits and veggies. Look for kale, crispy apples, leeks, beets, potatoes and squash, as well as goodies like baked goods, preserves and local honey. A little honey makes everything better!
Sat, Jan 31 | 10am – 2pm | East Parking Lot Nat Bailey Stadium | DETAILS

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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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VANCOUVERITES | “The Gay Nineties” Drops New Record Today, Set Feb. 26 Release Showhttp://scoutmagazine.ca/2015/01/27/vancouverites-the-gay-nineties-drops-new-record-today-sets-feb-19-release-show/ http://scoutmagazine.ca/2015/01/27/vancouverites-the-gay-nineties-drops-new-record-today-sets-feb-19-release-show/#comments Tue, 27 Jan 2015 20:23:02 +0000 http://scoutmagazine.ca/?p=110014 by Grady Mitchell | The 1890s were a time of scandal, marked by debauchery, gluttony, and decadence. Honestly, it sounds like they were a hell of a lot of fun, which is also how I’d describe the sound of The

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by Grady Mitchell | The 1890s were a time of scandal, marked by debauchery, gluttony, and decadence. Honestly, it sounds like they were a hell of a lot of fun, which is also how I’d describe the sound of The Gay Nineties, a Vancouver band who named themselves after the era. They make charged and celebratory music, their sound and attitude underpinned by a suitably playful kind of elegance. If you’ve tuned into The Peak in the last year you’re probably familiar with their song Letterman, or, more recently, Hold Your Fire, both of which are on near-constant rotation.

In fact, on his way to our interview, drummer Malcolm Holt was treated to Hold Your Fire, the latest single off their upcoming record Liberal Guilt, out on January 27th. Even though it’s been nearly a year since the first single, Letterman, was released, the band agrees that the thrill of hearing the first few chords through their car speakers hasn’t faded, and probably won’t. Sending it off into the world also gave them a new appreciation of the song, Malcolm says. “You relinquish ownership over it. It let me stop obsessing over the things that I wish were different. It allowed me to enjoy it more.”

“No reaction is the worst reaction,” says bassist Dan Knowlton. Every band knows that sinking feeling when a beloved project is met with deafening silence. So the Nineties are especially thankful for the warm reception. “There’s been an overwhelming outpour of positivity,” Dan says. “I love hearing the stories about the different ways people interact with our music.”

For Liberal Guilt the band added keyboardist Bruce Ledingham IV. Through his influence they turned down the volume but expanded the sound. “It was a tight scenario to try and fit yourself into,” Bruce says, “a wall of sound from a three piece. Finding room for keys was a challenge. That just caused us to write new songs.”

“We were trying to make as much noise as we could,” says Malcolm of the pre-keys lineup. “When Bruce came in, all of a sudden there was all this texture and tone and space, and we could just play less and create more.”

It brought the band together and honed their songwriting, says guitarist and singer Parker Bossley, with every member contributing to each part. “It’s a testament to growing as a band,” he says.

The Nineties are quick to point out that Vancouver is growing too, musically speaking. They point out supportive institutions like The Peak, the fresh small labels that are popping up, and the roster of new mid-size venues like The Rickshaw, Imperial and The Fox that have replaced lost treasures like the much mourned Richards.

The Fox, in fact, is where they’re holding the Liberal Guilt release show on February 26th. But before then, you can (and should) score the record here.

OTHER INTERESTING VANCOUVERITES

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GOODS | “Chocolat” Among The Films To Be Screened Before Special Suppers At MARKEThttp://scoutmagazine.ca/2015/01/27/goods-chocolat-among-the-films-to-be-screened-before-special-suppers-at-market/ http://scoutmagazine.ca/2015/01/27/goods-chocolat-among-the-films-to-be-screened-before-special-suppers-at-market/#comments Tue, 27 Jan 2015 19:48:05 +0000 http://scoutmagazine.ca/?p=110003 The GOODS from Market by Jean-Georges Vancouver, BC | Movies at MARKET has announced its winter line up of mouth-watering movies to run between February and April 2015. Hosted by Shangri-La Hotel, Vancouver in its private Blue Moon Theatre, an

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The GOODS from Market by Jean-Georges

Vancouver, BC | Movies at MARKET has announced its winter line up of mouth-watering movies to run between February and April 2015. Hosted by Shangri-La Hotel, Vancouver in its private Blue Moon Theatre, an exclusive screening of Chocolat, The Hundred-Foot Journey and Entre les Bras will be shown followed by a themed menu created by Chef de Cuisine Montgomery Lau in MARKET by Jean-Georges. Space is limited and the events sell out quickly, so Movies at MARKET fans are urged to book now to avoid disappointment.

Chocolat, February 13 & 14 - A special Valentine’s Day edition of Movies at MARKET will take place on February 13 & 14. The most tempting of all sweets becomes the key weapon in a battle of sensual pleasure versus disciplined self-denial in Chocolat. Set in 1959, a mysterious woman named Vianne moves with her young daughter into a small French village, where much of the community’s activities are dominated by the local Catholic church. After settling into town, Vianne opens up a confectionery shop across the street from the house of worship. While the townspeople are supposed to be abstaining from worldly pleasures, Vianne tempts them with unusual and delicious chocolate creations. Chocolat features a distinguished supporting cast, including Juliette Binoche, Judi Dench, and Johnny Depp. For the Valentine’s Day Movies at MARKET, tickets will be priced at $128 per person and include a glass of champagne, gourmet popcorn, movie and a Chocolat themed five-course dinner.

The Hundred-Foot Journey, March 6 & 7 - Hassan Kadam is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa, settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant; the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award-winner Helen Mirren) gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own, escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Madame Mallory’s enchanting sous chef, Marguerite, combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even she cannot ignore.

Entre les Bras, April 3 & 4 - On the French documentary Entre les Bras, the three-Michelin-stars French chef Michel Bras decides to hands his restaurant over to his son Sebastien who has been working with him for 15 years. Entre les Bras follows this gastronomic transition from father to son in the hilly landscape of Aubrac region of France, and provides a window into their family dynamics. Between Jonathan Nossiter’s Mondovino and Raymond Depardon’s La Vie Moderne, this documentary draws a moving and joyful portrait of this outstanding family devoted to the Haute Cuisine for three generations.

Following the movie, guests of the Movies at MARKET are escorted to MARKET by Jean-Georges’ main dining room to enjoy a dinner menu inspired by the film du jour. Movies at MARKET includes a glass of bubbly, gourmet popcorn, film screening, and a private four-course dinner. The doors open at 5:30 pm with a glass of bubbly upon arrival, and the event starts at 6:00 pm with the screening of the movie followed by dinner. Regular tickets (excluding the Valentine’s Day special) for Movies at MARKET are priced at $78 with wine pairings available for an additional $55 or $110. For more information or for reservations, call the restaurant at (604) 695-1115.

Details

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1115 Alberni Street, 3rd Floor, Vancouver, BC V6E 0A8
Telephone: 604-695-1115
Website: www.marketbyjgvancouver.com
Facebook: www.facebook.com/marketbyjeangeorgesvancouver
Twitter: @MARKETjg_Van

Gallery

About MARKET by Jean-Georges

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A dining destination & bar, where we promise to shake & stir you to the core! Located on the 3rd floor of the Shangri-La Hotel, Vancouver, MARKET by Jean-Georges offers four distinct dining experiences; the intimate and casual Georgia Room with fireplace; a heated covered outdoor terrace; an enticing bar with lounge seating; and a modern dining room featuring three private rooms, accommodating 10 to 30 guests. Most recently nominated for Best New Restaurant in 2010 by Vancouver Magazine and rated as AAA Approved Four Diamond restaurant, Chef Jean-Georges Vongerichten brings his vibrant cuisine to Vancouver with his unique dishes inspired from his travels through South East Asia.

Recent Press

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THE VANCOUVER SUN – Mia Stainsby | It’s been too long since I’ve visited New York… So it was really nice of New York to come and visit me. Market at Shangri-La in Vancouver borrowed chef Anthony Ricco from New York’s Spice Market to bring some of his food here. Both restaurants are operated by Jean-Georges Vongerichten, whose name is spoken in reverential tones even in that jaded city.

We shared four à la carte dishes, plus a dessert. Shaved tuna with chili tapioca, Asian pear and lime ($14) was, if I may speak in rhyme, sublime: Petals of sashimi-grade tuna and a quenelle of tuna broth sorbet were served over a coconut kaffir lime broth. Vietnamese chicken curry ($22) featured half a chicken chopped into eight pieces in a beautiful coconut curry broth; fresh cut herbs
rained down upon it…

Ricco says he was impressed by the passionate, hard-working crew at Market. By his reckoning, this generation of New York chefs are getting a little too soft.

In Vancouver, Market impressed me once again, with casual but impeccable service. Case in point: a server saw us switching dishes and swooped in with the proper cutlery for each of us. The congenial professionalism is just right.

@MONTECRISTO_Mag | MONTECRISTO Magazine | Congratulations to MONTE Spirits contributor @BARJONESING on his appointment to Lead Bartender for Market by Jean-Georges @ShangriLaHotels.

@Miss604 | Rebecca Bollwitt | RT @BARJONESING Pleased to announce my new role as Lead Bartender at Market by Jean-Georges @ShangriLaHotels Vancouver – on the bar Friday

@scoutmagazine | Andrew Morrison | Jay Jones Takes Over The Bar At MARKET in The Shangri-La Hotel – http://tinyurl.com/4raoq9s

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OPPORTUNITY KNOCKS | “L’Abattoir” Is On The Lookout For A Sales & Event Managerhttp://scoutmagazine.ca/2015/01/27/opportunity-knocks-labattoir-is-on-the-lookout-for-a-sales-event-manager/ http://scoutmagazine.ca/2015/01/27/opportunity-knocks-labattoir-is-on-the-lookout-for-a-sales-event-manager/#comments Tue, 27 Jan 2015 19:14:25 +0000 http://scoutmagazine.ca/?p=109999 The GOODS from L’Abattoir Vancouver, BC | Gastown’s L’Abattoir is on the hunt for a Sales & Events Manager. Duties include but are not limited to: Sales/event coordination of private dining room Booking guest reservations for restaurant dining room Developing

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The GOODS from L’Abattoir

Vancouver, BC | Gastown’s L’Abattoir is on the hunt for a Sales & Events Manager. Duties include but are not limited to:

Sales/event coordination of private dining room
Booking guest reservations for restaurant dining room
Developing and execution of marketing initiatives
Basic administrative duties
Occasional execution of events
Liaison between front and back of house & Sales coordinator
Generating BEOs for sold events

Successful candidate will bring the following skills :

Positive and professional attitude
Must be willing and able to work as part of a team and take direction well
Must be willing and able to work evenings and weekends when required
Previous experience as a host/hostess in a reputable restaurant is preferred
Previous experience in a similar sales/events role is required
Strong customer service skills is an absolute must for this position
Basic office administrative skills are required (use of excel, data entry, email programs etc.)
Previous marketing experience would be an asset
Must work organized, clean and efficiently
In depth knowledge of opentable reservations program is required

Salary: wage plus incentive package and benefits package

Apply in confidence to paul [at] labattoir.ca. Only shortlisted applicants will be contacted.

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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TEA & TWO SLICES | On The Coming Rig Pig Invasion And Ending Homelessness In Canadahttp://scoutmagazine.ca/2015/01/26/tea-two-slices-on-the-coming-rig-pig-invasion-and-ending-homelessness-in-canada/ http://scoutmagazine.ca/2015/01/26/tea-two-slices-on-the-coming-rig-pig-invasion-and-ending-homelessness-in-canada/#comments Mon, 26 Jan 2015 22:20:21 +0000 http://scoutmagazine.ca/?p=109895 by Sean Orr | This city will drive you crazy: 2014 saw Vancouver hospitals hit a six-year high for emergency mental-health visits. “Compared to police in other jurisdictions, he said, the Vancouver Police Department has proven reluctant to push for

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by Sean Orr | This city will drive you crazy: 2014 saw Vancouver hospitals hit a six-year high for emergency mental-health visits. “Compared to police in other jurisdictions, he said, the Vancouver Police Department has proven reluctant to push for the incarceration of people with mental-health challenges…” Um, yeah…isn’t that something to celebrate? (R.I.P. Jim Chu) “Secondly, MacEwan suggested Vancouver’s relatively moderate climate means the city serves as a home to a disproportionate number of mentally ill people who are homeless…” What is this, a community college Sociology 101 paper? What does that have to do with anything, other than highlighting the need for a national response?

You know you’re in trouble when The Province agrees: We know exactly how to end homelessness in Canada. I don’t want to be tremendously cynical but does it take people dying in the centre of the universe to do something about it?

Oh, and it’s not just homeless people encountering barriers: Richard Stewart, Coquitlam mayor, points to gaps in mental health services. “He also wants to see services available in communities throughout the province, including his city…” Ding! Ding!

Related: Hope Café counters stigma around mental illness.

British Columbia Premier Christy Clark is telling employees who find themselves out of a job because of dropping oil prices that her province needs skilled workers. Yeah, but if you could go ahead and leave all your oxycontin behind and not go directly to the DTES that would be grrrreat. “B.C. needs workers for forestry, mining, construction and its proposed LNG plants…” Then why did we just lay off 700 miners, hmm?

Related tweet of the day:

Leave your spoiled, elitist, private school brat out of this: Premier Clark raises eyebrows with ‘lazy’ New Democrat comment. God, I would hate to be in the spin-room of the BC Liberals. “By the time he’s 31 years old, if he’s still doing that, he’s no longer a teenager, he’s a New Democrat…” I hope to God, more than anything, that Hamish Clark not only becomes a New Democrat but leads the party to victory in the next election. Top comment: “So now I know something else about Clark: aside from her other issues, she’s an incompetent parent…” And for whatever it’s worth, her “let’s leave everything up to the market” fundamentalism is considerably more lazy than the Keynesian regulatory approach.

And I’ll just put this here: B.C. legislature sat 36 of 579 days.

Fraser Institute wonders if a good job with good pay and a good pension is “fair”? It’s like they’re becoming a caricature of themselves. I mean, isn’t this the brass ring that the American Dream is predicated upon?

Powell River is the new Burnaby Surrey Coquitlam Mission Hope: Powell River launches YouTube campaign to appeal to young residents. “We have craft beer now!!!!”

Surrey named one of the world’s “most intelligent communities”. Scoff all you want but it really has improved by leaps and bounds. Now if they could just do something about all those cookie-cutter, American-style strip-malls and monstrous subdivisions…

Bank robber with fake beard sought by RCMP in White Rock, B.C.. “In a statement, police said they ‘believe the beard to be a disguise.'” #facepalm

Headline of the day: New dumping rules could be crappy for Vancouver beaches: health authority.

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FIELD TRIP #612 | First Look Inside “Kuma” – Tofino’s New Japanese Comfort Food Eateryhttp://scoutmagazine.ca/2015/01/26/field-trip-612-first-look-inside-kuma-tofinos-new-japanese-comfort-food-eatery/ http://scoutmagazine.ca/2015/01/26/field-trip-612-first-look-inside-kuma-tofinos-new-japanese-comfort-food-eatery/#comments Mon, 26 Jan 2015 21:43:17 +0000 http://scoutmagazine.ca/?p=109966 by Andrew Morrison & Michelle Sproule | We took a trip to Tofino on Vancouver Island over the weekend to check out Kuma, the new walk-in-only casual Japanese comfort food restaurant opened by Rob Leadley and Mitsumi Kawai. We reported

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by Andrew Morrison & Michelle Sproule | We took a trip to Tofino on Vancouver Island over the weekend to check out Kuma, the new walk-in-only casual Japanese comfort food restaurant opened by Rob Leadley and Mitsumi Kawai. We reported on its coming thusly last month:

Mitsumi has the business in her blood. She opened the similarly themed Shika on Bowen Island last summer, while her parents, industry veterans Miju and Hiroshi Kawai, opened East Hastings’ popular Basho Cafe last January. Mitsumi has also been the GOODS Community Manager for Scout Magazine for the past two years. She’s good people with superb taste, and casual Japanese is right in her wheelhouse.

Kuma will see a small menu offering things like chicken karaage, Osake-style okonomiyaki, tuna tataki, and noodle bowls (“to warm the soul”). Expect kimchi udon and veggie udon, plus a pork broth ramen — something I’ve wanted to find in Tofino for years. “The karaage and tuna tataki go back to my parents’ Kokoro Japanese Restaurant days in North Van, where I worked a ton,” Mitsumi says. “My mom is from Osaka so we grew up with hot plate okonomiyaki nights at home. She always used to make the cheese yakionigi for us as kids. So there will be lots of tastes of home.” Sharing plates will figure into the options, too, as will local beer and hot/cold sake pairings.

The interior is getting a complete overhaul, which we’ll preview as opening day nears. We’re particularly excited about the dishware from Vancouver’s own 18 Karat, plus the pottery sake cups, which were handmade by Mitsumi’s mom. As you can see in the gallery below, the branding and design work by AlsoKnownAs and Blair Farrington is super tight.

Kuma will be open for 7 days a week from 4pm starting with 1.5 hours of Happy Hour (limited menu) and stay open until about 11pm. “We might do weekend lunch but it’s not set in stone yet,” Mitsumi adds. Full lunch service will start in late spring/early summer, and it will be Shika-style with rice bowls and rice balls (“we added a karaageonigiri that is super addictive”). Prices have yet to be finalized, but I imagine it’ll be pretty reasonable considering the milieu and the town.

It’s pretty much exactly as we imagined it would be: clean, bright, woody, comfortable, welcoming, simple, modern. Top marks to Lauren Aikens of FLO Designs for helping Mitsumi realise her vision. Though we couldn’t stick around long enough to really get into the menu, the two items that we did try – a bowl of shio pork belly ramen and a plate of local albacore tuna tataki – were both excellent. From what we’ve since heard from local restaurant types about opening night on Saturday, Kuma (“Bear” in Japanese) knocked it out of the park. We wish them all the best, and can’t wait to return. Take a look…

ALL ANTICIPATED OPENINGS

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GOODS | “Nuba” Offering Catering Deals On Spring & Summer Orders Made Before Feb. 15http://scoutmagazine.ca/2015/01/23/goods-nuba-offering-catering-deals-for-spring-summer-orders-made-before-feb-15/ http://scoutmagazine.ca/2015/01/23/goods-nuba-offering-catering-deals-for-spring-summer-orders-made-before-feb-15/#comments Sat, 24 Jan 2015 00:30:20 +0000 http://scoutmagazine.ca/?p=110013 The GOODS from NUBA Vancouver, BC | Whether you’re looking for inspired catering, a beautiful venue, or to have our dedicated team take care of everything, you can count on Nuba to make your special event an unforgettable one. Nuba’s

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The GOODS from NUBA

Vancouver, BC | Whether you’re looking for inspired catering, a beautiful venue, or to have our dedicated team take care of everything, you can count on Nuba to make your special event an unforgettable one. Nuba’s healthy and fresh food philosophy is a solid crowd pleaser at functions with a wide demographic. Regardless of age, taste, lifestyle, or dietary considerations, guests will always find something delicious to eat from Nuba. Our family and buffet serving styles include all of our most popular dishes and make large functions a breeze. Come springtime, our catering department gets booked up quickly. To encourage people to book early, we’re offering a 10% discount to anyone who places an order before February 15 for a Spring or Summer event (mention this post when booking). Get in touch today by calling 604.558.0690, emailing catering [at] nuba.ca, or filling out this form on our website.

Details

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Nuba Gastown – 207 W Hastings St 604-688-1655
Nuba Seymour – 1206 Seymour St at Davie | 778-371-3266
Nuba 3rd Ave – 146 E 3rd Avenue | 604-568-6727
Nuba Kitsilano – 3116 West Broadway | 604-336-1797

Web: www.nuba.ca | Twitter | Facebook | Instagram

Gallery

Key People

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Victor Bouzide – Director
Ernesto Gomez – Director
Heriberto – Director
Darragh McFeely – Restaurant Development Manager

About Nuba

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Often regarded as one of the world’s healthiest cuisines, Lebanese food combines the sophistication and subtleties of European cuisines with the exotic ingredients of the Middle and Far East. Whichever location you visit, the food will be steeped in history. While the cornerstones of our menus remain unchanged for over a century, many recipes have evolved through time and travel, into a beautiful balance of traditional and contemporary cuisine. The spirit of tradition runs deep at Nuba but not at the expense of our genuine desire to provide all our guests with a new and exciting dining experience. This is what makes Nuba authentic. At Nuba we seek the freshest produce, local and organic when available, and handpick it daily. Our meats are local, hormone free and Halal and we select sustainable fish and seafood through our Oceanwise certified suppliers.

Nuba Restaurant has grown to become one of Vancouver’s most loved and unique dining experiences. Nine years from its birth, Nuba has a number of locations that offer our authentic cuisine in harmony and rhythm with modern times. Our little nook on Seymour St is a hot spot for our famous pita wraps and plates, while the Flagship Nuba in Gastown, with an atmosphere inspired by Beirut in the 1940’s, offers the same great lunch fare and evening menus that take the Nuba experience to the next level. By day, Café Nuba on 3rd Avenue has the soul of a 1970’s Lebanese roadside café; by night, its bar menu pairs beautifully with its casual, candle lit atmosphere. Nubas latest incarnation at The Waldorf Hotel, shows that with our philosophy of great food and service coupled with our strong sense of community, sustainability and morality, Nuba can be great anywhere. We can also take the Nuba experience into your boardroom or home with our catering services, and Nuba is the perfect place to book a lunch or evening for a group of friends as we provide great sharing menus that cater to a wide range of tastes and dietary restrictions.

The sights and sounds of our rich and dynamic atmospheres lend beautifully to the many moods and occasions of our guests. Let us present you with our unique and truly welcoming approach to eating, socializing and relaxing.

Share Food. Share Life. Share Nuba.

The post GOODS | “Nuba” Offering Catering Deals On Spring & Summer Orders Made Before Feb. 15 appeared first on Scout Magazine.

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AWESOME THING WE ATE #936 | A Broiled Oyster With GP & Hazelnut Pesto At “Shelter”http://scoutmagazine.ca/2015/01/23/awesome-thing-we-ate-936-a-broiled-oyster-with-gp-hazelnut-pesto-at-shelter/ http://scoutmagazine.ca/2015/01/23/awesome-thing-we-ate-936-a-broiled-oyster-with-gp-hazelnut-pesto-at-shelter/#comments Sat, 24 Jan 2015 00:27:01 +0000 http://scoutmagazine.ca/?p=109926 Any visit to Tofino should include one of these beauties: a broiled beach oyster with hazelnut pesto and grana padano Parmesan cheese (accompanying garlic toast not in frame). It tasted cleanly of the sea, but with a hot and nutty,

The post AWESOME THING WE ATE #936 | A Broiled Oyster With GP & Hazelnut Pesto At “Shelter” appeared first on Scout Magazine.

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Any visit to Tofino should include one of these beauties: a broiled beach oyster with hazelnut pesto and grana padano Parmesan cheese (accompanying garlic toast not in frame). It tasted cleanly of the sea, but with a hot and nutty, salty, multi-textural chaser of indulgent deliciousness that made us want another as soon as it was gone.

$4.50 | Shelter | 601 Campbell Street | Tofino, BC | 250-725-3353 | www.shelterrestaurant.com

MORE AWESOME THINGS WE ATE

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