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OPPORTUNITY KNOCKS | “Espana” On The Hunt For Dedicated Cooks In The West End

April 15, 2014 

Espana is located at 1118 Denman Street in Vancouver's vibrant West End | 604-558-4040 | www.espanarestaurant.ca

Espana is located at 1118 Denman Street in Vancouver’s vibrant West End | 604-558-4040 | espanarestaurant.ca

The GOODS from Espana

Vancouver, BC | The West End’s popular Espana is looking for passionate, dedicated, and hard-working cooks who would like to join a small kitchen team. Ideally, candidates will have experience working in good, busy, high volume restaurants, but this is not essential if you are willing to learn. All interested candidates should email neil [at] espanarestaurant.ca with their resume and details. You can learn more about the restaurant after the jump… [ Keep reading ]

VICTORY GARDENS | Grow Something Weird This Spring. Give Uncommon “Lovage” A Try

April 15, 2014 

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by Lisa Giroday, Sandra Lopuch and Sam Philips | Are you feeling adventurous about your veggie garden this year? Want to grow some weird shit this season? One culinary herb we love that isn’t seen in most gardens is, well, lovage, or, botanically speaking, Levisticum officinale.

As mentioned in previous articles, when a plant bears the name “officinale”, it indicates that the plant has medicinal properties. Lovage tea can be applied to wounds as an antiseptic or drunk to stimulate digestion. Lovage apparently has the one of the top highest quotients of “quercetin”, a flavinoid. Don’t ask us what this means on a molecular level, but this mythic substance acts as a bronchodilator for asthmatics and as an anti-inflammatory, reducing the release of histamines and other allergic chemicals in the body. Crazy!

Lovage is easy to grow, prolific (but stays fairly centralized), and one plant will do you for the year. The leaves are quite pungent, and have an aroma and taste similar to celery. Lovage blooms umbels of yellow in late spring and is a perennial, coming back every year. It’s abundant, available until frost, and literally requires no work despite offering multiple benefits!

With the shift towards warmer temperatures, lovage has abruptly started bursting out in the garden and is now officially in season. It is one of the first signs of green to emerge in the veggie garden scene come spring. We welcome it the same as one would welcome tulips and daffodils.

The culinary uses of the lovage leaf as an herb are endless, but it’s especially great when small dosed in a salad. One of our favourite early spring mixes consists of mustard greens, kale, chervil, purslane, kale flowers, and a wee bit of lovage. This mixture of goodness is hard to come by, even at the farmers market; you might have to grow your own or go to a restaurant with good, local sourcing.

Other culinary uses for this wonder herb include lovage pesto, as a chiffonade garnish, and as a base for mirepoix or soup stock. We dry and freeze our lovage in the Fall to get us through the winter. The root is also edible, and the seeds can be used as a spice, similar to fennel.

Conclusion: lovage is super versatile, so try growing it this season!

THE VICTORY GARDENS ARCHIVE

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Victory Gardens is a team of local urban farmers for hire. Lisa, Sandra and Sam help transform tired or underused residential and commercial green spaces into food producing gardens. Their goal is to challenge the way communities use space and to participate in the change needed to consume food more sustainably. For the rest of the growing season, they’ve hooked up with Scout to share some cool tips and tricks on how to get the best from of our own backyards.

GOODS | Oliver’s “Tinhorn Creek Vineyards” Welcomes New Winemaker Andrew Windsor

April 15, 2014 

Tinhorn Creek Vineyards is located at 32830 Tinhorn Creek Rd in Oliver, BC | 250-498-3743 | Tinhorn.com

Tinhorn Creek Vineyards is located at 32830 Tinhorn Creek Rd in Oliver, BC | 250-498-3743 | Tinhorn.com

The GOODS from Tinhorn Creek

Oliver, BC | Tinhorn Creek Vineyards is pleased to introduce their new Winemaker Andrew Windsor. An experienced bon vivant and global traveller, Andrew brings a unique blend of passion and scientific knowledge to the winery.

Tinhorn Creek’s approach to winemaking has always been collaborative and Sandra Oldfield will continue this tradition by running the winery as CEO & President whilst working together with her successor Andrew and the winemaking team.

“Andrew’s experimental and innovative new ideas fit perfectly with our approach over the last 20 years of continually evolving and moving forward with our winemaking,” says Sandra. “Andrew’s worldly view will ensure a fresh direction as we continue to work dynamically to create our spectacular wines.”

Ontario-born Andrew’s first taste of wine was a friend’s parents’ attempt at homemade wine but it didn’t put him off and he went on to take a course in wine whilst studying Environmental Science at the University of Guelph. In his twenties Andrew met Jamie McFarland of The Ice House Winery, who invited him to assist with his ice wine project in Niagara-on-the-Lake. Andrew had a sharp taste of the winemaking world when he was called to start picking grapes at 3am in minus12C.

Heading to warmer climes, Andrew gained a Masters of Oenology at the University of Adelaide in Australia in 2006 and then took on an Assistant Winemaking role at Mollydooker Wines in McLaren Vale, where he lived on the beach and cycled to work through vineyards filled with kangaroos.

Working closely with Viticulturist, Andrew Moon and Assistant Winemaker, Korol Kuklo, Andrew will be overseeing the winemaking process from vines to bottle. He brings with him a wealth of experience having worked in wineries in the Okanagan, Marlborough in New Zealand and the Northern Rhone in France before returning to Canada to work as VQA Winemaker for Andrew Peller Ltd. in Niagara.

“France taught me that wine is not just a science but an art form, a culture and an expression of a place. Wine has the ability to take you to a place in the world without leaving your home,” says Andrew. “I want to make the best wine in Canada and the only place I can do that is the South Okanagan.”

Andrew will be continuing Tinhorn Creek’s tradition of creating much-loved wines but his fresh approach will bring an exciting new element, whilst helping the winery to continue to progress and move forward into the next 20 years of exceptional winemaking. [ Keep reading ]

SMOKE BREAK #1102 | “A Rising Tide” Film Follows The Early Surfing Pioneers Of India

April 15, 2014 

Lose yourself in this short documentary film, the first about surfing in India, a country with a 7,500km, a population of over 1.2 billion people, and barely one hundred surfers.

Through interviews with local watermen we celebrate the joy of riding waves and the aloha spirit of the Indian surf tribe. As the numbers of surfers in the country keep growing each day, we hope that these stories may never be lost and shall help create a deeper sense of surf community in India.

TAKE ANOTHER BREAK

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GOODS | Le Parisien Celebrates 2 Years In The West End With New Menu & Live Music

April 15, 2014 

Le Parisien is located at 751 Denman Street in Vancouver's West End | 604-687-1418 | www.leparisien.ca

Le Parisien is located at 751 Denman Street in Vancouver’s West End | 604-687-1418 | www.leparisien.ca

The GOODS from Le Parisien

Vancouver, BC | You’re invited! Celebrate our two year anniversary with us on Friday, April 11th and through until May 15th. These past two years have made us so proud to be a part of the West End community and we are always excited to get to know new people. So whether you’re a regular customer or you’ve just been meaning to check us out, join us this Friday and be the first to try our new dinner menu featuring all main courses for $20 or less.

We’re also excited to present our new Spring ‘Wine and Dine’ menu. Enjoy three courses of French bistro favourites: Charcuterie, Roasted Free-run Cornish Hen with Frites and a Dessert of your choice. All complete with a bottle of house red or white from Calona Vineyards, $69 for 2 people. The ‘Wine and Dine’ menu features fresh, local ingredients that are carefully chosen by our executive chef, Alexander Carriere, to pair the recipes from the bistros he loved in Paris with the beautiful ingredients we have here in British Columbia.

What else is new at Le Parisien? Live Music! Every Thursday night we will showcase a new local artist, with music styles ranging from jazz, folk and more. This week, on April 10th Pepper Really and Yujiro Nakajima playing acoustic gyspy-folk and classic French favourites. The duo will be playing sets at 6:30pm and 8:00pm. Learn more about Le Parisien after the jump… [ Keep reading ]

THE VIEW FROM YOUR WINDOW #163 | Up North Over The Rooftops Of South Granville

April 15, 2014 

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Reader A.J. | South Granville | 9:14am | Vancouver, BC | SHARE YOUR VIEW

We love posting the photographs that reveal the views from our reader’s windows. Whether it’s a back alley in the fall or a sandy beach in high summer, we’re always stoked to see what you see from home, work or while on the road. What does your view look like right now? Take a snap of it and send it in. Check out the gallery of our all-time reader submissions below… [ Keep reading ]

GOODS | West End’s “Greenhorn” Ready To Reopen (With Patio) After Spring Makeover

April 10, 2014 

The Greenhorn Espresso Bar is located at 994 Nicola St. in Vancouver's West End | 604-428-2912 | www.greenhorncafe.com

The Greenhorn Espresso Bar is located at 994 Nicola St. in the West End | 604-428-2912 | greenhorncafe.com

The GOODS from Greenhorn Espresso Bar

Vancouver, BC | Greenhorn espresso bar is going through a spring make-over that will make your Greenhorn experience just a little sweeter. We reopen on Saturday for regular brunch service and the same killer coffee you’ve grown to love and depend upon. With the lovely spring and summer weather you’ll also likely be tempted to sit outside at one of our patio tables or at the bar of our new open window. And coming soon, a small, eclectic mix of vinyl in our new curated record shop in the back together with a show from local artist Aaron Blake Evans (opening Saturday April 26).

GHOST HOODS | On The Rise And Fall (And Rise) Of Mount Pleasant’s “Brewery Creek”

April 10, 2014 

The GHOST HOOD series dovetails with the new HOODS section of Scout (launching on Monday)

by Stevie Wilson | In conversations about Mount Pleasant these days, the old “Brewery Creek” moniker is being increasingly employed on account of all the new breweries that have arrived in recent years. But what exactly is the significance of the name? It’s important to note that although it’s generally thought of as synonymous with the Mount Pleasant neighbourhood, the “Brewery Creek” distinction refers to a particular stretch of waterway that was integral to the growth and economic development of the area. Long before white settlers arrived, this expansive region was a popular harvesting location for First Nations. It would later become an important economic sector for new businesses thanks to its flowing natural resource.

The patch of land that became known as Mount Pleasant was originally shrouded in dense, dark rainforest. The creek that drained this forest into the salty waters of False Creek sat at the bottom of a large ravine that was open to the sky. It offered an abundance of flowers, berries, and other plants used by First Nations for medicine and food. The (now lost) waterway began near where Mountain View Cemetery is located today. Water flowed downhill just west of modern-day Fraser Street to a marshy, dammed area near 14th Avenue (Tea Swamp Park). From here, the creek flowed down the Mount Pleasant hillside, following a northeastern path alongside a First Nations trail (near where Kingsway cuts across Main Street), and continuing into the eastern waters of False Creek (which have since been filled in) near Terminal Avenue.

In 1867, the creek area in Mount Pleasant became Vancouver’s first piped waterway, delivering water by flume to Gastown – then the center of the city – and the boilers at Captain Edward Stamp’s Mill near the foot of Dunlevy (later known as the Hastings Sawmill).

The Brewery Creek region was defined by its open landscape, its distinct flora and fauna, and the numerous businesses that followed the path of the waterway – including several slaughterhouses, the nearby Vancouver Tannery, and an assortment of local beverage-makers that used the creek to power their water wheels: the San Francisco Brewery (later known as the Red Star Brewery), Mainland Brewery, Landsdowne Brewery,  Lion Brewery, and the Thorpe & Co. Soda Water Works. [ Keep reading ]

GOODS | Movies At Market Dinner Series To Launch With Premiere Of “Spinning Plates”

April 10, 2014 

The GOODS from Market by Jean-Georges

Vancouver, BC | Grab your gourmet popcorn and a seat, and join MARKET by Jean-Georges for a culinary journey with an inspired take on the classic pairing of dinner and a movie. Shangri-La Hotel, Vancouver will be opening the doors to its private Blue Moon Theatre for an exclusive screening followed by a private four-course dinner at MARKET by Jean-Georges for. Kicking off the Movies at MARKET series, on April 23 and 24, will be the Vancouver premiere of Spinning Plates, an award-winning documentary about three extraordinary restaurants and the incredible people who bring them to life.

In Spinning Plates, a world-renowned three-star Michelin chef competes for the ultimate restaurant prize in Chicago, while privately battling a life-threatening condition. A 150-year-old restaurant in Iowa is still standing only because of an unbreakable bond with the community. And a fledgling Mexican restaurant in Tucson struggles as its owners risk everything to survive and provide for their young daughter. Their unforgettable stories of family, legacy, passion and survival come together to reveal how meaningful food can be, and the power it has to connect us to one another. Details after the jump… [ Keep reading ]

BREWER’S BLOG | Yeast Lands In BC From Oregon By Way Of The Ardennes In Belgium

April 10, 2014 

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This is the sixth in a nine-part story chronicling Dageraad brewer Ben Coli’s exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer and can it be brewed here?

by Ben Coli | When Erin and I found the address we’d been given for Brouwerij De Glazen Toren, we were sure there’d been a mistake: we were standing in front of a suburban-style house with a large garage on a residential street in a little village. It turned out that the large garage was actually a very small brewery run as a retirement project by Jef Van den Steen and two friends.

We barely had a chance to say hello to Jef’s partner Dirk De Pauw, because as we arrived he was loading a case of beer into his car and leaving on a run to a nearby brewery to trade beer for yeast. Glazen Toren is too small a brewery for yeast propagation equipment, and they brew too infrequently to maintain all of the different strains they use for their various beers. Instead, they decide which local brewery’s yeast would work well with that week’s brew, and they trade beer for it.

In the old days, yeast was an extremely local ingredient of beer. Beer was fermented by whatever wild yeast happened to float by on the wind, which varied with local climate and geography. The beer would be fermented by whatever yeast lived on the fruit skins from a nearby orchard. A couple of kilometers down the road there might be another orchard with different fruit and a different airborne fermentation culture that produced different-tasting beer.

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When brewers began to domesticate yeast by reusing slurries that had made good beer, a newly-domesticated strain of yeast would be confined to one brewery. But when the brewery down the road had a fermentation problem, the brewer might come to borrow some yeast and carry a slurry of that particular strain home with him in a bucket, making a house yeast into a village yeast. If it was an exceptionally good yeast, it might be shared again and again and become a regional yeast.

Breweries sharing yeast used to be common practice. A healthy fermentation produces much more yeast than is needed to brew the next batch of beer, so if it isn’t given away, that excess yeast would just be discarded. Some breweries are getting more tight-fisted about sharing the biological property that is responsible for so much of their beer’s unique character, but there are other ways to get yeast now.

Trading beer for yeast sounds like a nice way to operate, but nowadays most breweries get new yeast from labs run by universities and private companies. These labs maintain libraries of hundreds of strains of cryogenically frozen yeast, which they will propagate on demand for breweries.

In Vancouver, we’re lucky to be close to the American west coast, the epicentre of that country’s beer revolution. In Hood River, Oregon, Wyeast maintains and propagates world class brewing yeast and sells it to both commercial breweries and home-brewers.

It is a strain of their yeast on which Dageraad’s core beers will be based. I first came across it at Dan’s Homebrew Supplies on East Hastings. The first beer I brewed with it absolutely hooked me. It was a beautiful Belgian blonde, fruity, complex and subtle. It was beginner’s luck. It would be a year before I’d manage to brew another beer as good as the first one.

But Wyeast doesn’t create its yeast strains from nothing. They scour the world’s breweries for their yeast, capturing, cataloging and storing the brewing world’s biological treasures and making them available to brewers everywhere.

Wyeast doesn’t say which particular brewery each yeast strain comes from, but certain brewing experts have some educated guesses, and these experts and my palate agree Dageraad Brewing’s yeast strain comes from a brewery in a tiny village in the Belgian Ardennes.

Illustration: Brockhaus & EfronEncyclopedic Dictionary | Map: Eli Horn | BREWER’S BLOG ARCHIVE

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P&I_00040728Ben Coli is owner and brewer of Dageraad Brewing, British Columbia’s first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled “How to Love Beer.”

GOODS | Awards For “Odd Society Spirits” At San Francisco World Spirits Competition

April 10, 2014 

Odd Society Spirits is located at 1725 Powell Street in Vancouver, BC | 604-559-6745 | www.oddsocietyspirits.com

Odd Society Spirits is located at 1725 Powell Street in Vancouver, BC | 604-559-6745 | www.oddsocietyspirits.com

The GOODS from Odd Society Spirits

Vancouver, BC | The 14th annual San Francisco Worlds Spirits Competition officially announced their 2014 winners yesterday. Odd Society Spirits received multiple awards for their East Van Vodka, taking home gold for package design, and silver in the vodka category. The San Francisco World Spirits Competition is regarded as one of the most respected spirits competitions in the world. Products are evaluated by leading spirits professionals and are judged blind, making this annual competition one of the most reputable and recognized competitions in the spirits industry.

Thirty-nine spirits experts convened at the Hotel Nikko in San Francisco for the 14th Annual San Francisco World Spirits Competition March 20 through March 23, 2014. Distillers and importers from 63 countries submitted 1,474 spirits into 89 different categories. The packaging portion of the competition was judged independently and took place in a single day. A panel of four distinguished graphic and packaging design professionals awarded 78 medals for excellence in design from 201 packaging entries.

“It is an absolute honour to have our vodka recognized in multiple categories at such a prestigious competition,” says Gordon Glanz, Founder and Distiller of Odd Society Spirits. “Being able to compete on an international level is thrilling. Being awarded for our packaging as well as our spirit is overwhelming.”

The East Van Vodka recipe was perfected by Distillers/Co-Owners Gordon Glanz and Joshua Beach, while the package design was created by the brilliant team at Cause + Affect. East Van Vodka was created as a tribute to East Vancouver, where the distillery is located. Made from 100% malted barley grown in Prince George, East Van Vodka is distilled in custom-designed European-made copper stills and proudly blended with purified Vancouver tap water. The whimsical label features artwork of an owl named ‘Cornelius’ sporting a mustache, pipe and naval uniform, illustrated by local artist Shwa Keirstead. [ Keep reading ]

SMOKE BREAK #1101 | The Most Laughably Amazing Men’s Hairstyles Of The 60s & 70s

Strangely, to date, there remains no credible explanation for any of it. Bonus: dude at 0:52 wins the internet.

TAKE ANOTHER BREAK

GOODS | New ‘Phantoms In The Front Yard’ Show Exhibiting At The Burrard On April 25

April 10, 2014 

The Burrard Hotel is located at 1100 Burrard Street in downtown Vancouver, BC | 604.681.2331 | www.theburrard.com

The Burrard Hotel is located at 1100 Burrard Street in downtown Vancouver, BC | 604.681.2331 | www.theburrard.com

THE GOODS FROM THE BURRARD HOTEL

Vancouver, BC | The Burrard is always excited to team up to support its neighbours, and so they’re thrilled to host a short-and-sweet exhibition of miniature works with local artists’ collective, Phantoms in the Front Yard on Friday, April 25. Called “Everyone I’ve Never Known,” the show asks questions like, “Where do we know others, or not know them? How are we impacted by people we have never met? Who are the strangers that have made a mark in our lives?” It’s no coincidence that these are questions that come up in hotels ALL. THE. TIME.

Everyone is invited to come down to The Burrard on April 25 and check out the works in the courtyard from noon ‘til 8:30pm, with a reception with Phantoms in the Front Yard and the Burrard team from 6pm to 8:30pm that evening. All the works are miniatures, for sale, and priced between $200 and $500 each. In the meantime, you can enter to win one of the works, along with a two night stay in one of The Burrard’s updated, retro hotel rooms via Instagram or Twitter – just check out the Phantoms’ website for details. [ Keep reading ]