by Lisa Giroday, Sandra Lopuch and Sam Philips | There are several food growing-related things that our optimistic and resourceful species can do to ward off the doldrums of the LAST LEG of winter — to bridge the gap between now and the much anticipated Spring Equinox (March 20th, folks). Planning gets us totally pumped for the actions that the near future holds! Just a couple of weeks ago, we mentioned some of the planning aspects of getting ready for spring food growing. Now we can plan further by starting some seedlings indoors! There are many little seedlings we can and should be starting at this time, so let’s get them in the ground as soon as it warms. Yes!
So what should you be starting right now? You can get going onions, peppers, greens, kale, peas, and more. Some seedlings, such as peppers, will need a grow light and a bit more effort, but try starting some greens, peas, and onions inside by a sunny window to get a head start on the season. And, get this: You DON’T require a greenhouse. A sunny windowsill will do just fine for many seedlings until they are set outside. Get started with all the stuff and directions you’ll need after the jump… [ Keep reading ]
Nicli Antica Pizzeria is located at 62 East Cordova in Vancouver, BC | 604-669-6985 | www.nicli-antica-pizzeria.ca
Vancouver, BC | Everyone knows that the Italians are a passionate people – legendary lovers, great artists, superb wine-makers and amazing cooks who insist on only the finest ingredients. They don’t do anything by half measures and throw their heart and soul into the fine art of living well.
Starting Monday, March 3rd, Nicli will give you the opportunity to wine and dine like a true passionale Italian. Nicli is combining its amore of fine vino and Neapolitan pizza in a special three-course prix fixe Pizza Appassionato Menu for Two priced at $45. Each menu includes a shared antipasti, two pizzas and dessert. The Pizza Appassionato Menu is available only Monday, Tuesday and Wednesday for either lunch or dinner and it will change weekly to reflect the seasonal availability of ingredients.
If that isn’t enough to set your heart a-flutter, each time a Pizza Appassionato Menu for Two is purchased, one name will be entered into a monthly draw to win a very special bottle of wine. Each month will showcase a different wine and the odds of winning depend solely on how many menus are sold during that month. March’s wine is a very special bottle – Flaccianello delle Pieve 2009 (100 per cent Sangiovese) which retails for $250. The only stipulation is that the wine must be enjoyed with your next meal at Nicli.
Monthly draws will take place at 4pm on the last Friday of the month and winners will be notified within 24 hours. Winners will also be posted to our Facebook page. Details after the jump… [ Keep reading ]
by Andrew Morrison | When Le Gavroche closed last month after some 35 years in business at 1616 Alberni, I half expected to see its old Victorian shell knocked down in favour of some crappy condo that a prominent architect staffed out to a junior with a lazy eye. Despite the best efforts of Chef Robert Guest, the place felt done after longtime owner Manny Ferreira decamped for Miradoro in the Okanagan, which sort of explains why a bailiff had to eventually slap a notice on the locked front door exclaiming $80,000 in unpaid rent. To put it another way, nobody went.
The good news, of course, is that it’s not going to be demolished to make way for the kinds of buildings that have robbed Coal Harbour of the personality it used to have. It’s been picked up by chef Neil Taylor, Ed Perrow, and Georgia Goritsas, the same triumvirate that brought us Espana on Denman Street two years ago. They signed the deal on the space earlier today.
It’s going to be a proper British gastropub, which makes sense since both Perrow and Taylor are English imports.
They’re calling it The Fat Badger.
“Before we opened Espana,” Perrow says, “Neil and I always talked about a doing a proper pub when we sat and reminisced about the places we used to drink at in Chiswick and Hammersmith.” So what does a “proper pub” mean? I’ve been told to expect some local craft beers plus a few British classics (London Pride, Fullers, etc.), a little “by the glass” wine list, a handful of cocktails, and Neil’s always reliably good food. “We want to keep the menu small,” Perrow points out, adding that the goal is to change it two or three times a week, “depending on what we are getting in fresh from local suppliers.”
Taylor says we can anticipate a “casual, warm environment” with British gastropub-style dishes. At dinner, “you can expect to see dishes such as roast pork belly with colcannon; black pudding and cider; grilled lamb with pea purée, morels and mint sauce; roast cod with spinach, baby onions, wild mushrooms and red wine; and some classics like Lancashire hot pot and braised oxtail with suet dumplings. Appetizers could feature potted Dungeness crab with buttered toast, fried pigs trotters with English mustard, or jellied ham hock and rabbit terrine with piccalilly.”
And what about lunch?
“For lunch we will have a delicious burger with aged English cheddar or even Stilton; a daily pie such as fish, steak and kidney pudding, chicken, ham and leek; and soups such as cock-a-leekie, Cullen skink, or game and lentil. For desserts, we will have dishes like eton mess, sticky toffee pudding with butterscotch sauce and vanilla ice cream, treacle tart with custard, lemon meringue pie and arctic roll, homemade ice creams, and a great selection of British and Irish cheeses. Bar snacks could include black pudding scotched eggs with HP sauce, hand-cut fries with curry sauce, London pride battered cod and chips with tartare sauce.”
Sounds great, but will there be roast beef and Yorkshires? Yes. Every Sunday, The Fat Badger will be tabling a special traditional roast, be it rib of beef with Yorkshire puddings and horseradish “or roast leg of lamb with mint sauce or roast pork shoulder with hot English mustard and apple sauce.”
The Fat Badger will be open for lunch and dinner, with brunch service on the weekends. Hours will probably be 11am to 11pm. Expect a quick turnaround on this. I imagine they’ll be ready for their first service at some point in April.
Oyama Sausage Company is located at Granville Island Public Market | 604-327-7407 | www.oyamasausage.ca
Vancouver, BC | They say March roars in like a lion and leaves like a lamb. At Oyama, it’s roaring almost all the time, with plenty of yummy things happening to tantalize your taste buds, no matter what the weather’s like. Drop by Granville Island anytime to visit the store, and remember, you can now order online and avoid line-ups. Delivery is an option as well. For more information check out www.oyamasausage.ca.
Thursday March 6th – Sunday 9th – Aloha Oyama & Pirates of the Caribbean | Bring the tropical sunshine to your dinner table with loads of tasty sausages like Jamaican Jerk Pork, Mint Chilpotle Lamb, Mango Rum Pork, Maui Beef, Hawaiian Pineapple Chicken, Nori Coconut Turkey, Cuban Chorizo, to name a few, and Pineapple Rum Glazed Ham. Aaaaaaaargh, that`s good stuff!
Friday March 14th – Sunday 16th – St Paddy’s Weekend | The luck of the Irish comes to Oyama for St. Paddies. Beef Guinness Sausages, Irish Spring Chicken Sausages, Irish Rosemary Sausages, Irish Potato Leek Sausages are for the dinner table. Guinness Beer Glazed Ham, Irish Corned Beef, Dubliner Cheddar and Irish Guinness Cheddar make for delicious, original sandwiches. And don`t forget the Guinness.
Friday March 28th – Sunday 31st – Boudin Noir and Morcilla | This might be the last Boudin Noir of the season until the fall, so order ahead and enjoy. Morcilla is another specialty blood sausage, delicious grilled or simmered. [ Keep reading ]
by Sean Orr | Gregor listened! The mayors from Canada’s largest cities gathered in Ottawa on Wednesday to call on the federal government to pony up more cash for housing. Ok, what else do you guys want me to tell him?
Campaign spending limits? Clearer conflict of interest rules? It’s a sad day when MLAs believe mayors and municipal councillors need longer terms in office. Got all that, Gregor? “Oakes will no doubt sing the praises of granting local politicians an extra year in office as some wonderful innovation that will lead to better government. Don’t believe it for a second”. Oh, I guess I won’t be holding my breath then…
…and exhale: Downtown Eastside’s $1-billion fix? “That good old Canadian compromise of coming down the middle”. Still holding on to the myth that Canada is some benevolent, liberal utopia? “Unlike other neighbourhood plans, this one doesn’t involve tall towers as it’s not on a rapid transit line, Coun. Andrea Reimer said”. I want to believe. I really do. “Still, Jackson believes the plan is truly achievable. He is confident the city will be able to partner with the province”. Or how about, you know, raising the fucking rates?
Related: Why is urbanism so white?
Just when you think the Harper Government can’t sink any lower, watch them weasel out of NDP’s demands for a national inquiry into missing and murdered indigenous women. SHAME.
Bad segué alert: How about an inquiry into missing and murdered shellfish? Acid Ocean. I guess the term “happy as a clam” is now officially a contradiction in terms.
Tweet of the Day:
Some good news? New Prosperity Mine rejection a huge win for the environment and human rights. “There’s no right way to do what’s wrong”.
There’s no wrong way to do what’s right: Will a homeless bike-share program work? Because success is absolute and quantifiable? Because “recovering addict” is a substitute for “homeless”? Congrats to my brother Jonathan. There’s no way I would have been that calm.
Coping with higher fares: More Buses, Lower Fares: A community forum. “Transit fares have gone up 10% in each of the past two years while service worsened”. But I thought we had to build a subway to UBC?
Honour Bound: CiTR Fun Drive.
L’Abattoir is located at 217 Carrall St in Vancouver’s Gastown neighbourhood | 604-568-1701 | www.labattoir.ca
Vancouver, BC | L’Abattoir is hiring for its front of house team. The service position starts at 2-3 shifts per week without any “I can’t work on Sundays cause I watch football” restrictions. The successful applicant will have a minimum of 5 years fine dining experience with appropriate wine and food knowledge. Apply to paul [at] labattoir.ca. Learn more about the restaurant after the jump… [ Keep reading ]
The lounge at Yew Seafood + Bar in the Four Seasons Hotel Vancouver is going under the reno knife this weekend. They’re adding booth seating around the circumference of the existing room, which might gain them a few extra seats (not to mention some intimacy for those who want it). They plan on doing the build in one night, Sunday March 2nd, for a Monday opening.
With the renewal of the space comes a renewal of the cocktail menu, as bar manager Justin Taylor is set to debut a new list that will include The Yew (Havana Club 3yr, housemade falernum, Aperol, lime, cane sugar, Bittered Sling Rhubarb, straight up) and the Scorpion Tail (Cazadores Tequila, beet and chili-infused agave, grapefruit, lime, Bittered Sling Kensington, crushed ice), as seen above together with the lounge’s new layout.
We’ve invited West Vancouver’s Beach House to join the restaurant section of our GOODS program as a recommended room with a view. They are now proud members of Scout, and as such we will be posting their news in addition to hosting a page for them on our curated list of independent goodness. We would like to thank them for their support of Scout, and for making BC a more delicious place to be.