The GOODS from Diva at the Met
Vancouver, BC | Diva at the Met, located in the Metropolitan Hotel Vancouver, takes street-eats to the next level with food truck-inspired lunch features. Leading the lineup is the Diva Corndog, a handmade gourmet corndog that consists of a sweetbread sausage battered in buttermilk and cornmeal and topped with truffle mayo, grainy mustard and homemade sauerkraut for $17.
Executive Chef, Hamid Salimian, puts his creative twist on trendy food truck basics. From the Diva Corndog to tricked-out fries, gourmet sammies and killer curries and kabobs; this rotating menu offers a selection of lunch items that will tempt any palate.
“In creating our food truck-inspired dishes we were looking at fun ways to reinvent some of those classic street foods that people crave,” said Salimian. “We’ve taken the basics and amped them up with the high-end ingredients and bold flavours that guests expect from Diva.”
Kicking off the new lunch theme will be Korean fries consisting of Yukon potato fries topped with pork belly, kimchi, green onions and nori powder; a grilled mortadella sandwich with basil, tomato, pickled hot peppers and truffle mayo served on a fresh ciabatta bun; and a chicken Thai curry on rice with cilantro and peanuts.
Diva at the Met’s food truck menu items are available starting on Wednesday, November 14. Each week three new gourmet street-eats will be available on the menu, with the Diva Corndog as the anchor item throughout the ten-week run. Prices for the dishes range from $14 to $17. Check after the leap for a sample of what guests can expect to enjoy as part of Diva’s food truck dishes… Read more
The GOODS from Diva at the Met
Vancouver, BC | Diva at the Met invites families to make Mother’s Day special with its much-anticipated annual buffet brunch. Under the direction of Chef Hamid Salimian, this year’s buffet combines classic brunch items with various culinary stations that showcase regional fare and Diva’s unique Cascadian cuisine.
Recently ranked one of the top three upscale restaurants in Vancouver, Diva at the Met will make this Mother’s Day one to remember as families gather to enjoy Vancouver Island oysters and mussels; local artesianal cheeses, and other creatively prepared close-to-home fare. Chef Salimian will also serve up fresh sushi and sashimi, cold rare seared albacore tuna, Chilliwack ham and a selection of divine desserts.
Guests will get a peek into the culinary stylings of the restaurant’s chefs as they prepare dishes to order at four unique stations. With oyster shucking and a made-to-order sundae station featuring instant ice cream made using dry ice, guests will not only enjoy fine cuisine, but a feast for the eyes as well. Read more
The GOODS from Diva at the Met
Vancouver, BC | Diva at the Met invites romantics to celebrate this Valentine’s Day with a duo of menus that offer two distinctly different four-course menus created by Chef Hamid Salimian to appeal to both sides of the table. Romantic types will be given the choice between the “Diva” menu – focusing on lighter dishes with lively flavours, and the “Divo” menu, which highlights rich, bold dishes. Couples can order the full menu of their choice or mix and match courses from both. Details after the jump… Read more
The GOODS from Diva at the Met
Vancouver, BC | Diva at the Met sous chef, Jeff Kang, has been named “B.C. Chef of the Year” after winning the annual Roasted Competition at the BC Foodservice Expo. The event, held on January 30, was presented in partnership with both the BC Chefs Association and the Canadian Culinary Federation. The Roasted Competition is a knock-out black box event for up-and-coming chefs, with all competitors preparing appetizers, but only top contestants going on to prepare main courses and, ultimately, desserts. Chef Kang impressed judges with his skill, creativity and quick thinking, going on to win the final round over Chef Dan Craig from the Delta Burnaby (2nd) and Chef William Tse from The Sandbar (3rd). As the winner of this event, he will head to Halifax in June to compete in the national competition. As an added bonus, this year’s top two finalists will also travel to Toronto in March to take part in the “Discovered Chef Competition” at the Canadian Restaurant and Foodservices Association’s national show. Read more
We’ve invited longtime downtown fixture Diva At The Met to join our GOODS section as a recommended local restaurant that is well worth checking out. They’re now a proud member of Scout, and as such we’ll be publishing their tasty news front and center and hosting a page for them on our curated list of independent goodnesses. We’d like to take this opportunity to thank them for their support of Scout and for making Vancouver a more delicious place to live.
Today, the first day of NHL free agency, we’ve so far learned that Raffi Torres is off to the Coyotes and that the Canucks have re-signed Sami Salo and Chris Higgins. Not to be outdone, our local restaurant trade is making moves as well, beginning with the looming departure of first line center executive chef David Gunawan from South Granville’s venerable West to Belgium (in exchange for future considerations). To fill the captaincy, owner Jack Evrensel has booked the services of talented 1st round draft pick chef Quang Dang, who has successfully quarterbacked the powerplay at Diva in the Metropolitan Hotel for a little over a year now. No news as of yet on his replacement, but there’s no rush. Apparently, this deal doesn’t go through until the end of August. If that’s true, then there’s plenty of time for Diva to exploit free agency. There are several heavyweights currently available, and not many fine dining joints buying.
We like Quang Dang. He is short and good tempered, owning a cool name that few know how to pronounce (we’ve been calling him “Wang” to his face for years). He’s also a terrific cook, currently masquerading as the executive chef at the Metropolitan Hotel Vancouver and its posh little restaurant, Diva At The Met.
Four things about Kitsilano that make you want to live there: Good restaurants, nice people, the beach, and the quiet. Even if I start disliking the ‘hood, I can’t stand moving.
The thing that you eat that is bad for you that you will never stop eating: Chips with sour cream, and bacon…I’m addicted.
Default drink? Beer.
The thing that you really dig about working at Diva: Great kitchen with space to cook just about anything, and the crew.
The thing that you miss most about working at C Restaurant: Chef [Robert] Clark and Harry [Kambolis]. Ah, the adventures…
Bartender who could sell you anything? All of them.
What makes you angry? Cars that keep trying to run me over. Read more
“C” Restaurant chef de cuisine Quang Dang is on the move after being hired on as the new executive chef at Diva in the Metropolitan Hotel. The news, which should be made official any day now, comes shortly after it was announced that the downtown hotel’s chef of several years, Dino Renaerts, was on his way out to run West Van’s Fraiche and Crave Beachside.
Yesterday, local bartenders were asked to craft cocktails incorporating beers from Whistler Brewing Company in a timed competition. Held at The Refinery, the showdown included efforts from fifteen barkeeps in all, which meant my palate was in for something of a rude ride for over three hours (I was judging). Much fun was had, and some of the drinks were very impressive. Here’s what it looked like from my end, a recap of who made what with which ingredient and how it looked through a blender of tasting notes and photos. Thirsty? Giddy-up… Read more
We had this up as hearsay last week but it’s now confirmed. Former Aurora Bistro owner/chef Jeff Van Geest signed on the dotted line with Diva at the Met today to become Dino Renaerts’ executive sous/restaurant chef. His first day is tomorrow.
Congratulations to all involved. Win-win, et cetera.
Word on the snowy streets is that former Aurora Bistro owner/chef Jeff Van Geest has been picked up by Diva at the Met as the restaurant chef under exec Dino Renaerts. Not sure if it’s a done deal yet, but when (and if) this becomes public I’d see it as a small coup for hotel.
Restaurant Manager: Corey Bauldrey
Executive Chef: Hamid Salimian
About Diva At The Met
Diva at the Met, located in the Metropolitan Hotel Vancouver, is an award-winning restaurant attracting guests both locally and from around the world with its innovative Cascadian cuisine, firmly rooted in the bounty of the region. Executive Chef Hamid Salimian brings a true respect for ingredients and a reputation for highlighting them through both traditional and modern cooking techniques. He takes Diva’s Cascadian cuisine to the next level with his creative, contemporary approach.
Chef Salimian focuses on working with the region’s best farmers, fishers, and artisanal producers to develop relationships that, combined with Vancouver’s unique multicultural influences, result in Diva’s menus having a unique sense of place, traceability and creativity.
Diva’s refined, contemporary setting reflects the company’s approach to redefining the standard in luxury hotel restaurants – Diva at the Met is a culinary force in its own right. Fittingly, the culinary team takes centre stage at the open kitchen, which offers an additional six guest seats. Four distinct seating elevations in the restaurant offer a total of 120 seats and a range of dining experiences, beginning with a bar and lounge area at the street-front entry, and leading to the three separate dining levels.
“It is entirely appropriate that the food at the well-named Diva at the Met makes your tastebuds sing.” – Vancouver Sun, 2010
Sous Chef Jeff Kang wins the B.C. Chef of the Year title at the Roasted Competition, presented by the BC Chefs’ Association and the Canadian Culinary Federation.
Sous Chef Jeff Kang wins both the Fetzer Great Beginnings Appetizer and Wine Challenge at the 2011 Vancouver Playhouse International Wine Festival.
Georgia Straight Newspaper’s Golden Plates Awards (2011) Readers’ Choice, Best Hotel Restaurant: Diva at the Met (Bronze)