The GOODS from Chambar
Vancouver, BC | Chambar Restaurant is looking to hire an experienced Pastry Chef and a full-time line cook with a minimum of 3 years of experience in a high volume, fast-paced kitchen. The candidates must have a strong work ethic and be detail-oriented with fine dining plating skills. Wage competitive. Please email resumes to email@example.com. No phone calls please. Read more
The GOODS from Hawksworth
Vancouver, BC | A decade spent in England – working at top restaurants such as Le Manoir aux Quat’ Saisons and visiting pubs in his downtime – might have influenced Chef David Hawksworth’s culinary career but it was his childhood memories of a family roast dinner that have driven the newest addition to Hawksworth Restaurant’s Sunday menu, launching this weekend.
Roast dinners are a quintessentially British weekend pastime and Chef Hawksworth’s fond recollection of Sundays spent relaxing with his parents, originally from Yorkshire in the north of England, resulted in the nostalgic addition of a roast dinner to the menu.
Hawksworth Restaurant will be launching a weekly roast feature to the brunch menu, starting this Sunday (December 8th) with a juicy Kurobata rack of pork accompanied by pancetta spiced brussel sprouts, roast potato, cranberry, pork jus for $34.
With a similar climate to the UK, winters in Vancouver are the perfect time to indulge in a comforting roast – finishing off a perfect Sunday of a walk around Stanley Park or stroll along the sea wall. Read more
The GOODS from Bittered Sling
Vancouver, BC | It was Scotland for the win this week, as Justin Taylor of Yew restaurant + bar beat out an all-star cast of Vancouver’s elite bartenders in front of a sold-out crowd at the Season 3 finale of Vancouver’s popular food and cocktail pairing competition, Bittered Sling Bistro.
Sponsored by Charton-Hobbs, the Nov. 24 finale — held at Uva Wine Bar — was billed as the “European Invasion” with each bartender tasked to create a unique cocktail inspired by and using an assigned feature spirit: Hennessy Cognac, Ardbeg and Glenmorangie single-malt Scotch Whiskys and Belvedere vodka.
Taylor went all out, using all of the featured spirits in his winning creation “Blowing Smoke Up Yer Kilt,” an imaginative and balanced blend of Ardbeg Single Malt Scotch Whisky, homemade Glenmorangie-fortified vermouth, homemade Hennessey-fortified ginger liqueur, Campari, homemade Belvedere-fortified Blackberry/Raspberry Liqueur, Bittered Sling Kensington Dry Aromatic bitters, La Fees Absinthe, orange zest and maple smoke. The judges were also wowed by his theatrical presentation that included a smoking gun, ice spheres and bagpipe music.
Competition was fierce, say Bittered Sling proprietors Jonathan Chovancek and Lauren Mote. “We’ve had the pleasure of working with the most creative talent from behind the bar this season at Bittered Sling Bistro,” says Mote. “Almost any of the finalists could have won, but Justin really pulled out all the stops.”
As well as coveted bragging rights, Taylor wins a one-of-a-kind brand of “bartender bitters” to be created in his honour by Bittered Sling. Learn more about the competition after the jump… Read more
The GOODS from Bittered Sling
Vancouver, BC | The Bittered Sling Bistro food and cocktail-pairing competition began in 2011. The bistro is Vancouver’s longest-running and largest competition of its kind. Each event blends featured spirits and sumptuous, seasonal cuisine with a special guest bartender who guides the guests through an informative spirit-tasting session and creates custom cocktails to accompany each dishes. Guests are asked to rate each host bartender’s presentation and pairing skills and at the end of each season, the top-scoring bartenders compete for a coveted grand prize. The season three finale is being held at Uva Wine Bar at 900 Seymour Street, Vancouver on Sunday November 24th from 8-11PM. Six of Vancouver’s best bartenders will be put behind bar against each other in a showcase showdown.
Jay Jones (The Blackbird Public House and Oyster Bar), Evelyn Chick (Blue Water Cafe + Raw Bar), Justin Taylor (Yew at the Four Seasons), Grant Sceney (Fairmont Pacific Rim), Jean-Sebastian “J.S.” Dupuis (Homer Street Café), and Robyn Gray (PiDGiN) will mix, sling and spin inspired creations and vie for bartender bragging rights as well as a one-of-a-kind brand of “bartender bitters” to be created in their honour by Bittered Sling. Details after the jump… Read more
The GOODS from CinCin
Vancouver, BC | Celebrate CinCin’s ninth annual Festa del Fungo with a special truffle wine dinner on Wednesday, November 27th. Executive Chef Andrew Richardson has created a specialty truffle menu which indulges the lusty flavours of autumn, and Wine Director Shane Taylor is pleased to invite you to enjoy extraordinary wine selections from Piedmont region of Italy, finished off with an exciting Italian-influenced Canadian ice wine from Niagara-on-the-Lake. Chef Richardson’s five-course truffle tasting menu will be accompanied by these exquisite wines: Andrea Oberto Barbera D’Alba 2012, Marcarini La Serra Barolo 2009, Vietti Castiglione Barolo 2009, Mauro Veglio Vigneto Arborina Barolo 2008, and Pillitteri Cabernet Franc Ice Wine 2011. Get all the details after the jump… Read more
The GOODS from Bel Cafe
Vancouver, BC | We might have lost the summer sunshine but there’s a crackle of excitement in the cold air that the holidays are coming soon. With nights drawing in and the leaves turning a rich shade of red, Bel Café invites you to warm up in their cozy café and enjoy some festive cheer with a new range of Yuletide-inspired desserts on offer this winter. Get all the details after the jump… Read more
by Robyn Yager | Do you ever find yourself standing in front of your closet, staring at clothes that seldom make the rotation? Do they haunt you because you know you have the need to get rid of them, but you just can’t find it in your heart (or your wallet) to simply give them away or donate them? Have you had previous problems with consignment shops, returning to the store only to find that only a portion of your items have sold and the gamble you took on lugging all of your old items in feels barely worth it? Well, we have found a store for you that can cure all of the above concerns.
Jigme Nehring is the founder of the new Mine & Yours Co., a carefully curated women’s resale shop (not to be confused with a consignment store) located at 1060 Hornby Street. What sets it apart from other stores is that they offer 30% up-front in cash on your items.
After spending the summer collecting inventory, they opened just a few weeks ago. Pieces in their current collection range from low-end to high-end (ie. from Topshop to Chanel). In addition to offering an extraordinary assortment of garments, they also get the community involved creating and fostering relationships with Vancouver’s talented stylists, bloggers, and local celebrities.
The Mine & Yours team is made up of three extremely smart and stylish women – Jigme Nehring (founder), Joanna Chaffin (buyer), Courtney Watkins (partner) – and each of them bring a broad knowledge of art, fashion, and business to the table. Check out the shop for some super nice wares that have been edited and pared down to only the best of the best. The prices are friendly, too, plus buying preloved and knowing you can swap it out later for something different is motivation in itself.
“We don’t really have any criteria when we take clothes from people, but of course we like things to be on-trend and in season,” says Chaffin. ”We also encourage people to come in with an accumulation of clothing, as opposed to one or two things. That way, as the seller, you get your money’s worth.”
The shop is open Tuesday to Sunday, 11-7pm.
The GOODS from Uva Wine Bar
Vancouver, BC | Admired for its sleek design, noteworthy wines, creative cocktails and focused Italian-inspired menu, Uva Wine Bar has long enjoyed a devout following by Night. Now it’s time to meet Uva by Day. The sophisticated wine bar is launching a new menu for Day, welcoming guests with artisanal sandwiches, traditional Italian brodos and bracing hits of rich, velvety espresso. Inspired by classic Italian cafes, Uva will be serving up Milan-meets-Vancouver cuisine. Think sandwiches wrapped in butcher paper — Braised Pork Shoulder spiked with apple bacon jam and salsa verde; Confit Chicken & Prosciutto with grilled radicchio, fig marmalade and Grana Padano; or Vegetale with grilled zucchini, eggplant, roasted garlic aioli, olives and goat cheese — traditional Italian Brodo made just the way Nonna would and Zeppole, hot Italian fritters filled with delicious seasonal flavours.
“The menu for Uva by Day is hearty, satisfying and approachable, but it’s still seriously good food,” says Executive Chef Faizal Kassam, whose rustic Italian cuisine at Uva and sister restaurant Cibo Trattoria soars thanks in part to sound relationships with local suppliers. “We’re matching classic Italian techniques and flavour profiles with incredible local ingredients. I’ve really enjoyed every step of creating this menu.”
This week also marks the introduction of an enticing new list of cocktails created by Bar Manager Lauren Mote, who joined the team at Uva in September. “With this selection, I’m aiming for ‘complexity within simplicity’,” says Mote. “We’ve gone back to basics, showcasing top-tier spirits, bitters and terrific house-made ingredients in these seasonal and classical cocktails.” Highlights of the list include: Stemmed, a luscious blend of Syrah, spirits and Denman bitters; Minnow Grog, made with Flor de Cana Nicaraguan rum, Falernum, lime, Plum & Rootbeer bitters; Liberation, with Pere Magloire Calvados, Campari, Fino sherry, Lillet, Cascade Celery bitters; the smooth Chartreuse Milkshake, with Citadelle gin, green Chartreuse, cacao, lime and orange, Malagasy Chocolate bitters, egg white; and Gin-Gin Donkey, a refreshing mix of Beefeater gin, sage, ginger wine, lime, Grapefruit & Hops bitters. Read more
The GOODS from Hawksworth
Vancouver, BC | Hawksworth Cocktail Bar is currently seeking a full time lounge server for our very busy cocktail bar. The successful candidate will have a very strong working knowledge of cocktails and food, and the ability to serve in a fast-paced environment. Please send your resume with cover letter to the email address listed after the jump. While all applications are appreciated, only the most qualified will be contacted for interviews. Read more
The GOODS from Tableau Bar Bistro
Vancouver, BC | Today, Tableau Bar Bistro is pleased to officially make two long-awaited announcements: Henry Wong is promoted to Executive Sous Chef and Alain Canuel is named new restaurant manager. Diners can expect a fresh focus on creativity in the kitchen thanks to Chef Henry, while Alain brings a charismatic leadership style and a passion for exceeding guests’ expectations. Armed with decades of experience and possessing undeniable talent, both are welcomed assets to Tableau Bar Bistro’s award-winning team.
A proud local, Executive Sous Chef Henry Wong was born and raised in Vancouver and spent much of his childhood at his parent’s restaurants, learning his way around a kitchen at a young age. He honed his skills at the Pacific Institute of Culinary Arts in Vancouver and finished a formal three-year apprenticeship at Lumière restaurant, training under chef Marc-André Choquette and chef Rob Feenie. He continued his culinary journey in San Francisco, Hong Kong and Montreal, where he worked at various Michelin-starred restaurants learning from renowned chefs, such as chef Corey Lee. In 1998, Chef Henry helped open Cibo Trattoria and Uva Wine Bar before settling at the Loden Hotel in 2008, again under the wing of Marc-André Choquette, Executive Chef (Chef MAC) at Tableau Bar Bistro. Read more
The GOODS from The Bottleneck
Vancouver, BC | On Tuesday, November 19th, R&B and Bottleneck are collaborating on a beer dinner based around a harvest theme of mushrooms. Todd Graham of R&B is coming up with beers to match a mushroom-based menu by chef Hugh Carbery. Tickets are limited and include three cask beer courses each matched with a selection of food pairings served family-style. Doors open at 7pm and dinner will be served at 8pm. Tickets are $40. Call 604-739-4540 to reserve. Read more
The GOODS from CinCin
Vancouver, BC | “Nobody knows the truffles I’ve seen,” says CinCin Executive Chef Andrew Richardson. The evening of November 1st will signal the beginning of CinCin’s ninth annual, month-long Festa del Fungo. Join Chef Richardson in celebrating truffles and wild mushrooms, which herald the lusty flavours of autumn.
Richardson, whose Michelin-starred skills and contemporary Italian cuisine have been pleasing the appetites of his guests for the past 18 months, has been busy meeting with his suppliers. Together they have selected the finest native examples of mushrooms that best demonstrate the flavours of our coastal fields and forests. Guests will be treated to a nightly rotating list of mushroom varieties including golden chanterelles, lobster, hedgehog, hen-of-the-woods, king oyster and portobello. A number of specialty dishes will be featured on chef’s ‘mid-course’ menu, including Chef’s chestnut and potato gnocchi served with rosemary, almonds, and of course, his decadent truffle cream.
Chef Richardson has also been on a quest for the world’s finest truffles. Each dish on the special menu has been designed specifically for the festival, in order to pair perfectly with the striking flavours of fresh black Burgundy or white Alba truffles. “We buy only the best, hand-selected from experts we trust,” he says. “The trick with truffles is not to clean them too early,” he adds. “They are truly living ingredients, and their layer of earth should be gently washed just before use.” Read more
The GOODS from The Bottleneck
Vancouver, BC | The Beef Cheeks are back! The Bottleneck officially launches its new fall dinner menu this week, seeing the return of the infamous Braised Pemberton Valley Beef Cheeks and the delightfully fresh Margarita Pizza. Fans of The Bottleneck’s original dishes will love the additions of the Whiskey and Duck Sausage, Gnocchi Bolognese and the 5 spice Banana Split. Using natural, free range meats, Ocean Wise seafood, and locally sourced products wherever possible, the new fall menu is as consciously aware as it is delicious. Check out a sampler of Fall Dinner Menu options after the jump… Read more