OUTFIT OF THE DAY: The Special “Summer Reading While Wearing Sunglasses” Edition

by Robyn Yager | Striped shirt from Joe Fresh, sunglass tote bag from TheOutnet.com, tortoise shell Ray-Bans, thrifted gold belt, leopard print flats by Sperry from Nordstrom Rack, thrifted denim cut offs, and a Salvation Army-sourced copy of A Confederacy of Dunces by John Kennedy Toole.

EVERY OUTFIT OF THE DAY

OPPORTUNITY KNOCKS: “Hawksworth” Looking To Hire Staff For Front Of House

Hawksworth is located in Rosewood Hotel Georgia at 801 West Georgia St. | www.hawksworthrestaurant.com

The GOODS from Hawksworth

Vancouver, BC | Hawksworth Restaurant is looking for servers, sever assistants and food expeditors to join our team. Ideal candidates have worked in a fine dining restaurant or have hotel dining experience. All those interested are invited to submit their resumes to kh@hawksworthrestaurant.com or fax them to 604-681-2154. Learn more about the award-winning restaurant after the jump… [ Keep reading ]

SMOKE BREAK #1033: Trailer For “Somm” Film On Taking The Master Sommelier Test

(via) Watch the trailer for Jason Wise’s full length documentary feature “Somm”, which follows wine experts as they prepare to take the gruelling Master Sommelier exam that fewer than 200 people have ever passed. I don’t expect it will make a Vancouver theatre (wrong, see below), but check it out when it lands on iTunes on June 21st.

UPDATE: Our friend Kurtis advises me that “Somm” will indeed play the Rio Theatre on June 11th with a pre-show wine tasting. More details will be forthcoming. You can always count on the Rio!

UPDATE: Scout is proudly sponsoring the showing/tasting at the Rio (and I’m an idiot).

TAKE ANOTHER BREAK

OPPORTUNITY KNOCKS: Vancouver Urban Winery Is Looking For A Staff Accountant

Vancouver Urban Winery is located at 55 Dunlevy Ave in Vancouver BC | 604-566-9463 |vancouverurbanwinery.com

The GOODS from Vancouver Urban Winery

Vancouver, BC | Vancouver Urban Winery is looking for an energetic, organized and passionate individual to fill the role of staff accountant. This position is available only for candidates with full cycle accounting experience. The Winery is a dynamic, exciting, and fast-pace environment with a growing team. As staff accountant, you will be an important asset to the success of the business. Entrepreneurial attitude and ability to enjoy a glass of wine are also key personality traits. Details after the jump… [ Keep reading ]

SOUNDTRACKING: On The Two Black Flags And Which One Plays Vancouver On July 20

by Daniel Colussi | Since discovering them sometime in Junior High School, Black Flag has held a kind of otherworldly, god-like status to me. I’ve read and re-read Rollins’ tour journals. I listened and re-listened to Damaged. The intensity and heaviness of their music totally spoke to my teenaged self, but at the same time it was completely beyond my comprehension. They were so angry, so jacked up on their own anger, and so heavy about being Black Flag. They were the most badass band of all time, ever, except maybe for Black Sabbath (hard to say). So it’s perhaps fitting that the heaviest band of all time would pull off something that’s never been before: reunite two times, concurrently, as two distinct and unrelated entities that don’t even like each other.

It’s like this: Greg Ginn – who we all accept as the originator/leader/soul of Black Flag – is touring as Black Flag with Vancouver’s own Ron Reyes (Chavo Pederast) on vocals, plus two other dudes no one knows. But wait, there’s also this thing called Flag, comprised of Chuck Dukowski, Keith Morris, Bill Stevenson, and even Dez Cadena, plus one dude no one knows. If it’s all a bit confusing, maybe a diagram will help. Personally I have no gripes about all these guys reuniting and playing the old songs. And frankly, even if it’s all just a cash-in it’s still cool because lord knows these guys never made any money back in the day. But what does trouble me is the Sophie’s Choice-like decision that’s forced upon fans. On the one hand, there’s Ginn’s Black Flag. The fact that Ginn is in the line up makes this version of Black Flag appear totally legit, and yet Ginn’s playing on his own pedigree when he slags Flag as a poseur cover band. Because Flag features four foundational BF alumni all playing together, and they seem to be legitimately psyched on getting the band back together, man. At this point, an amicable, super line up of Ginn + Flag seems unlikely…

Whether or not you care about Black Flag reuniting will depend on certain things, like your age, your feeling towards 80′s hardcore, and your willingness to accept these aging rockers as they are now and not as they were in their prime. Whatever your allegiance, Ginn and Reyes are playing Vancouver in July and that’s for sure going to be a great show. Regardless of the cross-band drama, I highly, highly recommend that you commit a full hour of your life to the little seen Super 8 document of Black Flag’s final 1986 tour, a film by Dave Markey entitled Reality 86′d.

It’s Black Flag on their final legs. The hair is long, the jam’s are long, everyone’s really burnt out, and no film better shows the inanity and pathos of being in a band on tour. Enjoy!

GOODS: East Van’s “Campagnolo Roma” To Host “Quinto Quarto” Supper This May 15th

Campagnolo Roma is located at 2297 East Hastings Street in Vancouver, BC | 604-569-0456 | www.campagnoloroma.com

The GOODS from Campagnolo Roma

Vancouver, BC | Nose-to-Tail is no longer an ancient philosophy – what once was old, is new again. Diners are interested in where their food comes from, care about how animals are raised and have developed an elevated understanding that the most popular cuts of meat, are not the only cuts of meat. Campagnolo ROMA embraces Roman tradition by honouring their most important ingredient, offal. They invite guests to experience the fifth quarter in an urban setting, at ROMA’s spring Quinto Quarto dinner on May 15, at 8:30pm. This incredible feast will feature unique cuts and preparations including tripe three ways, grilled marinated pork hearts, braised pork tongue and rhubarb and tendon jelly. Details after the jump… [ Keep reading ]

LOOKCITY: On Gravity Pope’s Outlet Sale And Downtown’s Second Coming Of J.Crew

by Robyn Yager | Kitsilano’s always dependable Gravity Pope is having an Outlet Sale starting this Thursday, May 9th (runs until May 12th). The shop has some of the best threads and footwear in the city. Check out their Facebook page for more details.

Vancouver’s second location of J.Crew opens up on May 22nd at Pacific Centre. Ho hum. (via Vancouver Sun)

Want to know the real reason behind Nicholas Guesquiere’s departure from Balenciaga? Ooh, the ugliness of politics in fashion!

The Globe & Mail asks: Why shop Canadian?

Canadian denim brand Mavi teams up with two time award-winning British designer Hussein Chalayan for a Spring/Summer 2013 denim capsule collection. (via Style.com)

Community Thrift and Vintage on Cordova Street is in need of some part time help starting in June. That’s three to four days a week in the shop as well as picking out vintage. Think you’ve got what it takes to hunt and sell kickass vintage? Email them for more details.

Get your athleticism on in some pretty new shoes! Nike and Liberty of London have teamed up again for some fun footwear. I’m down for the pink Nike Air Max with yellow flowers (so pretty and functional). Check them here. (via Hearty Magazine)

Weirdly continuing on with the sports theme, check out this collection of designer sporting gear featuring croquet sets, boxing gloves, surfboards, and a bicycle saddle. Unnecessary? Yes. Sweet? Undeniably. (via Sharp Magazine)

The wait is over: Target is now open in B.C (Coquitlam Centre). However, in true Canadian fashion, the American chain leaves much to be desired. (via CBC). Also…boo.

The late Isabelle Blow’s wardrobe is set to go on display at Somerset House in London this November. The eccentric fashionista who passed away in 2007 after battling depression is noted for the discovery of Alexander McQueen and milliner Philip Treacy. The exhibition a collaborative effort between the Isabella Blow Foundation and Central Saint Martins College of Art and Design. (via Telegraph)

Local looks and wants deciphered from the photographs up top…

1. Statement necklaces would look great with a simple white tee and denim shorts.

2. A floral print London Alexander button up.

3. Imagine combat boots and a pretty white spring dress. Why not?

4. Colourful striped dress and a crystal necklace by Rish Jewelry.

5. A good-looking Instagram battle.

6. Stripes and sportcoat. Looking stylish for a wine preview at Nouvelle Nouvelle.

7. Ora bags are a great and hassle free piece to lug your beach stuff around.

8. Mount Pleasant Athletic Club - get your workout on this this shirt.

EVERYWHERE YOU LOOKCITY

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Robyn Yager is the style reporter for Scout Magazine. She is enthused by anything out of the ordinary, loving art, striped shirts, macchiatos, classic literature and picking through thrift stores for unique treasures. Her mission is to inspire Vancouverites in their sartorial choices and to see beauty and style everywhere.

GOODS: Galiano Island’s “Bodega Ridge” Names Jesse McCleery As Executive Chef

Bodega Ridge is located at 120 Manastee Rd. on beautiful Galiano Island, BC | 1-877-604-2677 | BodegaRidge.com

The GOODS from Bodega Ridge

Galiano Island, BC | Bodega Ridge is excited to announce that we have a new chef on board for 2013. Originally from Winnipeg, Jesse McCleery began his culinary career at the age of 15 working in some of that city’s finest kitchens. Moving to British Columbia in 2000, Jesse has since worked in some of the province’s top restaurants and resorts. Having spent a combined five seasons in Clayoquot Sound and the Great Bear Rainforest, he has developed a deep respect for the coastal waters and forests. At Bodega Ridge, Chef McCleery grounds himself in our time and region, where Galiano Island is reflected in our farm to table, forest and ocean cuisine. The kitchen and dining facility at Bodega Ridge will maintain its focus on special events, retreats and weddings while offering guests breakfast service several days a week. Stay tuned for news on special dinners featuring Galiano-grown ingredients, both wild and sourced from our ever-growing community of local farmers. [ Keep reading ]

TEA & TWO SLICES: On Picketing Fancy Art Galleries And Going The Distance For Drugs

by Sean Orr | If ever an inbox needed flooding: Will social media change Canadian politics? Hasn’t happened yet. Yeah, because Twitter didn’t absolutely explode when he suggested child porn was an issue of personal liberty. Anyways, here is Mr. Flanagan’s email address. Let him know if you agree or disagree.

Tom Flanagan did not write the following article: Time to shutter Attawapiskat reserve 266. “Let’s be blunt.” But why? You’re the media. It’s not your job to be blunt. It’s to offer up insight into the thousand shades of grey that permeate any and every discussion of our colonial heritage and the damage incurred therein. Can’t do it? Quit and start a blog. We got jackets and everything.

Alberta now the bogeyman in B.C. election battle. Christy Clark: “We don’t need the federal government and we don’t need Alberta.” Hmm, maybe she’s gunning to be the new leader of the Western Canada Concept Party now that Doug Christie has resigned died.

Infowars: What does $1.3 billion and $2.75 buy you from TransLink? Let’s not kid ourselves, it’s the bureacracy of Translink that people complain about, like how the board is made up of hand-picked CEOs who know everything about chauffeurs and nothing at all about transit.

United We Can’s move to new site poses problems for Vancouver binners. From a different article we see what that problem actually is: “Drug dealers have congregated around United We Can on East Hastings to take advantage of binners who are paid cash once they return their bottles. “When we move, we will leave that problem behind”. Ah, so the major problem posed is that they will have to travel farther to buy drugs? Got it, thanks.

The People vs Gregor Robertson. Well, you’re bound to upset people when you walk the ridiculously tight line between developer handouts and social welfare, but that doesn’t mean I’d trust anyone else to run this city. Also, this is the first time I have seen the word “bumf” used.

And this is the second time: Dear Georgia Straight: it’s over – The Man played the long game, and he won. “Pure real estate ad copy and lifestyle bumf”.

VIVO evicted. Yup, while anti-gentrification protesters target fancy restaurants, another art venue gets shuttered. It’s really too bad that it’s the artists (hipsters) who are the evil people who actually cause gentrification. I smell a gallery picket on the horizon, and it stinks.

And speaking of hipsters: Vancouver church buying the Centre for Performing Arts. Wow, who knew that capitalizing on the anxieties and fears of young people would actually pay off?

Waste Coast: A Day at Green Burrito.

OPPORTUNITY KNOCKS: “Pizzeria Farina” On Main Street Hunting For Counterperson

Pizzeria Farina is located at 915 Main Street in Vancouver, BC | 604-681-9334 | www.pizzeriafarina.com

The GOODS from Pizzeria Farina

Vancouver, BC | Pizzeria Farina is looking to add a new counter person to their team! If you have customer service and restaurant industry experience, love working in a fast paced environment and are passionate about great pizza, send you resume to info@pizzeriafarina.com. Learn more… [ Keep reading ]

DINER: Charlie’s Little Italian Opens Up In The Old Habit Lounge Location On Main St.

by Andrew Morrison | Charlie’s Little Italian has just opened up at 2610 Main Street in the old Habit Lounge spot. It’s the same owners/designers as before (Nicolay + Edmonds + Pike + Devine = Cascade, Union Bar, El Camino’s), so it is clean, tightly wrought, and pretty well representative of the direction that the Mt Pleasant neighbourhood has gone in the last decade. The drinks from Nick Devine are typically flawless (dig the house sodas and his “Gianfranco Zola” cocktail), and the menu is pretty approachably priced. Regarding the re-design, I think it was smart of them to move the bar up front and center and to turn the rear area into a cozy series of nests. It looks right and feels better than Habit’s two previous incarnations (pre-fire and post-fire). The service – befitting a room that was just a few days old – was air tight and enthusiastic.

The food appears to purposely beat a retreat away from the Italian authenticity that has been trending up in Vancouver for the past few years (eg. regional specificity, Neapolitan stamps of approval, etc), and bewilderingly back to the mangicake styles of old. At least I found this to be the case with the pastas. To wit, there was nowhere near enough black pepper, pork fat, and Pecorino in the carbonara, the tomatoes were woefully weak in the bland pomodoro, and the bolognese was red and dry instead of brown and wet. Of course, that’s exactly what Vancouverites had gotten used to during the 20th century, but in the 21st each pasta can now be had in all their authentic glory at places like Campagnolo, Campagnolo Roma, La Buca, La Pentola, La Quercia, and Cioppino’s (among others). The proper ones just taste better, and making them isn’t rocket science, so I’m at a loss as to why Charlie’s went in for such middling versions, that is unless they are indeed aiming for mangiacake as an exercise in irony, as if it were some sort of comfort food retro Anglo-Canadian thing, an expressed yearning for the proto-typical Cipriano’s of yore, the kind of place where Dean Martin and Frank Sinatra were on a CD shuffle with Louis Prima and Rosemary Clooney (the red and white table cloth motif adorning the wall is a dead giveaway). If so, then Charlie’s is absolutely on the right track.

And I kind of get it, too. Personally, the usually well repressed food snob side of me was a little glad to see Vancouver move away from these sorts of treatments of Italian food, so I was more confused than disappointed. For others, it might be like slipping on a pair of comfortable shoes. What’s more, the bread was certainly delicious and the burrata was…well…burrata (the cheese of God), and there’s a lot more to the menu than the few bowls that had me blinking like a pup. And who knows? Maybe the pastas were total misfires by a kitchen guy on his first day (the place is less than a week old). But even if it is as Italian as a £5 note, that’s the way the cuisine was always done in this city. And today, with so much of it replaced by the real deal, there’s probably a lot of room for the “Mambo Italiano” milieu to be revisited. I mean, it’s not like it was never fun, right? My advice: have a couple of drinks and don’t think so much. Salute!

Charlie’s Little Italian is open for dinner 7 days a week from 4pm. | www.charlieslittleitalian.com

ALL ANTICIPATED OPENINGS

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Andrew Morrison is the editor-in-chief of Scout and BC’s Senior Judge at the Canadian Culinary Championships. He contributes regularly to a wide range of publications, radio programs, and TV shows on local food, culture and travel. He live and works in the vibrant Strathcona neighbourhood, where he also collects inexpensive things and enjoys birds, skateboards, whisky, shoes, many songs, and the smell of wood fires.

GOODS: Tinhorn Creek & Miradoro Pair With Walnut Beach For Wine & Unwind Getaway

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 | Experience the best of BC’s wine country with Tinhorn Creek Vineyards’ and Walnut Beach Resort’s new Wine and Unwind package. They’ve cooked up a relaxing recipe of kayaking, fine wine, and delicious dining for a luxurious lakeside two-night break.

Arrive in sunny Osoyoos at Walnut Beach Resort and relax in your one-bedroom suite overlooking the sparkling lake, or soak up some sun on the private licensed beach. Switch off while you take a dip in the open year round outdoor pool, or unwind in the hot tub under a starry sky. Wake refreshed and ready for an exciting morning of kayaking with Hoodoo Adventures; let them expertly guide you from the resort on a gentle paddle around the lake. Stop at Hayne’s Point to indulge in a special picnic featuring local producers Poplar Grove and Upper Bench Estate cheeses paired with carefully selected wines from Tinhorn Creek.

Leave some room for an indulgent afternoon of delicious food and fine wine at Tinhorn Creek Vineyards in Oliver, BC. After an exclusive private winery tour and tasting session, you’ll finish off your unforgettable day with a sumptuous Mediterranean meal at the award-winning Miradoro Restaurant. [ Keep reading ]

VICTORY GARDENS: On Swiss Chard, The Long Distance Miracle Runner Of Veggies

by Lisa Giroday, Sandra Lopuch and Sam Philips | You can harvest Swiss Chard right now, and sow seeds and raise transplants. But when is it in season? The question is, when is it NOT in season? You can sow chard seeds from April to August, and the harvest duration for chard is even longer than kale! Freaking kale! If you have chard in the garden right now that has overwintered, it is probably beginning to bolt with this warm (insanely scorching and uncharacteristic) weather, but as this happens, if you started chard in the garden in April, you can soon be harvesting baby chard leaves for salad mixes. Did you know that Chard is in the same family as beets and spinach? Yup, they’re known as the Chenopods. Our absolute favorite variety to grow is the heirloom “Flamingo Pink”, with its hot neon pink stalks.

Swiss chard is high in vitamins A, K and C, with a 175g serving containing 214%, 716%, and 53% of the recommended daily value. It is also rich in minerals, dietary fiber and protein. Can this possibly be true?! One seasonal culinary pairing that is particularly delectable is spring leeks with chard – sautéed with a little olive oil, salt and pepper.

Sauteed Spring Leeks and Swiss Chard

2 bunches of chard – pick your fancy – rainbow etc.
5 tablespoons extra-virgin olive oil (you know what amount you like to drizzle in)
2 large leeks, sliced relatively thinly
sea salt and pepper to taste

- Cut stems from chard. Stack chard leaves and roll like sushi. Cut rolls crosswise to make 1-inch-thick strips of leaves. Thinly slice the white and pale green parts of the leek.

- Heat oil in a skillet over moderately high heat, then sauté chard stems and leeks with sea salt and pepper to taste, stirring occasionally, until slightly soft, about 5 minutes or less. Lastly, add chard leaves and continue to sauté, stirring frequently, until wilted. If you find that the leaves are browning, add a bit of water to the skillet.

Where to Find Chard: Yippie! The Vancouver Farmers Market opens at Trout Lake this upcoming Saturday, so go get yourself some chard! Not only that, but we at Victory Gardens are participating in the Stone Soup Festival on the same day! You could head down Commercial after Trout Lake and pick up some Chard seeds and starts.

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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.