GOODS: David Suzuki At “C” To Celebrate The Restoration Of A First Nations Fishery
November 1, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | On Thursday, November 10th, C Restaurant is throwing a dinner hosted by sustainability titan David Suzuki. The evening is a fundraiser for the DSF and C’s burgeoning not-for-profit, the C Blue Foundation, a grassroots initiative by Harry Kambolis and Chef Robert Clark to raise essential funds to protect lakes, rivers, streams, beaches and oceans. The DSF and C Restaurant collaboration has netted an exceptional partner, the Lake Babine First Nation reserve fishery. Back when Rome was a mere village, the Lake Babine people operated traditional salmon weirs on their lake and river, harvesting hundreds of thousands of sockeye a year. Tragically, their traditional fishery was extinguished in 1906 by the Canadian government, to make room for an industrial coastal fishery. It devastated an entire way of life. This past summer, the Nation recreated their fishery, in partnership with Skeena Wild Conservation Trust, Raincoast Trading of Vancouver, and RiverWild Seafoods of Terrace. It has become the second largest sustainable sockeye fishery in British Columbia. Read more
GOODS: “C” Launches New Autumn Menu Celebrating Fort Langley Cranberry Festival
October 6, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | In the sepia-infused olden days, fortune seekers lured north by British Columbia’s gold rush referred to cranberries as “red gold”. The nutritional properties of the little red orb were life saving in the pioneer days of scurvy and other ills. Today, cranberries have been relegated to watered-down “cocktails” and canned jellies cracked open at Thanksgiving. But C, in its usual way, has decided to embrace this unique fruit, and make it the ruby red star of its very own menu. Read more
GOODS: Fundraising Supper For The David Suzuki Foundation Going Down At “C”
September 22, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | On November 10th, C is throwing a dinner with sustainability and environmental titan Dr. David Suzuki. A fundraiser for the D.S.F. and Harry Kambolis’ C Blue Foundation, the evening will feature a dazzling tasting menu(with wine pairings) prepared by Chefs Lee Humphries and Robert Clark. $250 per person. Guests are encouraged to RSVP to leonard@crestaurant.com. Get all the details after the jump… Read more
GOODS: “C” Restaurant Seeking Kitchen Staffers From Garde Manger To Sous Chef
September 2, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | The Kambolis Restaurant Group is looking for kitchen staff for their highly acclaimed C Restaurant. Positions available range from Prep/Garde Manger to Sous Chef. The ideal candidate will have knowledge and passion for local modern cuisine in addition to a professional demeanor and, most importantly, the desire to learn and potential for growth in the company. A culinary degree is preferred, but not required. All levels of experience are encouraged to apply. If you are interested in joining a company who values dedication, hard work and a commitment to genuine hospitality, then we invite you to apply. Please forward your resume to lee@crestaurant.com. Read more
GOODS: “C” Restaurant Goes Under The Knife, Launches New Menu, Patio And Bar
July 12, 2011
C is located at 2-1600 Howe St on the False Creek seawall | 604-681-1164 | www.crestaurant.com | Photo: Hamid Attie
The GOODS from “C” Restaurant
Vancouver, BC | C has a confession: they’ve had a little work done. Not a face-lift, just some nipping and tucking. Harry Kambolis’ celebrated restaurant has a new patio cocktail lounge with comfy sofas and a brand-spanking-new bar, that also features a BBQ. Chef Lee Humphries has designed a new tapas menu that’s light and breezy, and perfect for summertime noshing: tea-cured Hawkshaw salmon with pickled shallots and tomato jam ($6), squid with pea, mint, parmesan, lemon and olive oil ($6) and a lamb chop with saffron cous cous and raisin jus ($6). C is also proud to present Northern Divine Caviar, with traditional garnishes served in oyster shells ($150). The sustainable caviar is from Target Marine in Sechelt. “It’s ethical luxury, pearlized,” says Kambolis. Read more
GOODS: Hawkshaw Salmon Arrives From The Skeena To False Creek’s “C Restaurant”
June 27, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | On Friday, C Restaurant received its first shipment of Hawkshaw salmon, recently reeled in from British Columbia’s storied Skeena River. Chefs Lee Humphries and Robert Clark are gleefully butchering the first batch, preparing it for C’s clients, who will be some of the only diners in the Lower Mainland to dine on the succulent catch. It is because of Clark’s personal relationship with fisher-people Fred and Linda Hawkshaw that he was able to secure this hard-to-get, bracingly fresh fish. The Hawkshaw’s “tangle net” technology, combined with live kill techniques, produces the most environmentally friendly and highest quality wild salmon catch in the province. Read more
GOODS: “C” Restaurant To Host Cocktail & Canape Reception On The House For Moms
May 1, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | Our mothers. They tied our shoelaces, and applied Band-Aids. They let us lick the cookie dough off the egg beaters. They made the best grilled cheese sandwiches. They stood holding all the jackets at sports games, dutifully. They convinced us that we were the best looking in our high school. Mom’s taxi never ran the meter, and never expected a tip. When we were learning to drive, they slammed their foot down, even though there’s no break on the passenger side. They took endless pictures before we headed to Grad, even as we groaned and protested.
They couldn’t wait for us to leave the house. And then they couldn’t wait for us to come over and visit. They told us to soar. They told us to settle down. They listened to every phone call. They quietly tolerated our “me me me” phase, because they knew we’d grow out of it. We did.
Sunday, May 8th is Mothers Day. C is celebrating by throwing a complimentary cocktail and canapé reception between 3pm and 5pm. Guests can reserve for this experience by emailing info@crestaurant.com and writing “I Love Mom” in the subject line. Don’t delay; space is limited. Read more
GOODS: “C” Proprietor Harry Kambolis And Chef Rob Clark Named Seafood Champions
March 22, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | SeaWeb today announced Executive Chef of C Restaurant Robert Clark and CEO of Kambolis Restaurant Group Harry Kambolis as winners of the 2011 Seafood Champions Awards at the International Boston Seafood Show. The annual Seafood Champion Awards honour those who have made significant strides in improving practices and awareness of responsibly produced seafood. Seafood Choices established the award in 2006 to honor those in the seafood industry whose past or present contributions demonstrate a commitment to innovation that leads to change. Read more
GOODS: “C” Restaurant Tabling New Menu Of Robert Clark’s Medal Winning Dishes…
March 3, 2011
C is located at 2-1600 Howe St on the False Creek seawall in Vancouver BC | 604-681-1164 | www.crestaurant.com
The GOODS from “C” Restaurant
Vancouver, BC | C proprietor Harry Kambolis has launched a new four course tasting menu following Robert Clark’s podium-finish at the Canadian Culinary Championships in Kelowna. The dishes born of the infamous Black Box and Mystery Wine competitions make up the first three courses. (In the first competition, the chefs had to cook with the unknown ingredients within; in the second, they had to build a dish that matched La Stella Fortissimo, 2008). The pièce de résistance is the citrus glazed Fraser Valley quail breast, leg ballotine, French toast, crisp quail egg and consommé. Read more
Martin Juneau Of Montreal Wins Gold At The 2011 Canadian Culinary Championships
February 20, 2011
It’s been a grueling weekend up here in Kelowna at the Canadian Culinary Championships (and boy is my palate tired). Here are your winners: with the Bronze medal, it’s Vancouver’s own Robert Clark of “C” Restaurant; winning the Silver is Jeremy Charles of Raymond’s in St. John’s; and taking home the Gold is Martin Juneau of Montreal’s Newtown. I’ll post over 100 photos later and provide some details as to how it all went down soon, but in the meantime it’s time to board a plane for the ride home. Congratulations to all the chef competitors and a big thank you to the people of Kelowna for hosting us and putting on a wonderful show.
