We have a bunch of tickets to give away to Vancouver’s advance screening of Wes Anderson’s new film, The Grand Budapest Hotel, on the night of Wednesday, March 12th at International Village Cinema (7pm).
The film “recounts the adventures of Gustave H, a legendary concierge at a famous European hotel between the wars, and Zero Moustafa, the lobby boy who becomes his most trusted friend.” It has an incredible cast, starring Ralph Fiennes, Bill Murray, Jeff Goldblum, Jason Schwartzman, Tilda Swinton, Adrien Brody, Harvey Kietel, Edward Norton, Jude law, Owen Wilson, and a great many other talents.
To win a pair of tickets to this exclusive screening, “like” Scout on Facebook (if you haven’t already), follow @scoutmagazine on Twitter and Instagram (if you haven’t already) and retweet the following: “I’m fixing to win tickets to The Grand Budapest Hotel’s advance screening via @scoutmagazine http://wp.me/plxHU-mfD. We’ll put all the names in a hat and pick four winners (four pairs of tickets). They will be contacted with the good news on the afternoon of Monday, March 10th. When notified of their victory, winners must respond by 11:59pm that evening or forfeit to another name from the hat.
BONUS: If you really want to have the odds of winning in your favour, we have two other pairs of tickets reserved for those who send us the best Instagram selfies whilst in some sort of Wes Anderson character garb (no speedos, if you please).
Standing proudly at the north end of Burrard Street, Vancouver’s Marine Building, which opened in 1930, is certainly one of the most iconic and stunningly beautiful heritage buildings in the city. If the doorway is any indication of the level of craftsmanship and style of the offices inside, just imagine how impressive it must be to set foot in the art deco-styled penthouse!
Next week you will have an opportunity to do just that. On the night of Wednesday, March 12th, the Heritage Vancouver Society will lead an informative tour of the building’s jaw-dropping lobby and gorgeous penthouse. Tickets aren’t cheap, but this will be money well spent, particularly because your 100 beans counts as a donation to the Heritage Vancouver Society (tax receipts will be issued) and there will be a reception that includes wine and hors d’oeuvres.
We went last year and it was such a fantastic experience that we want to go again. Click on any of the photos below to get a feel for the magic of the place…
Wed, Mar. 12 | 5:30-8pm | Marine Building (355 Burrard) | $100 | DETAILS
The GOODS from Hawksworth
Vancouver, BC | Canada’s Restaurant of the Year is searching for a dynamic and highly motivated front of house manager to join our management team. In this pivotal role, reporting to the General Manager, you will be required to lead the front of house team, oversee day-to-day operations, train, supervise and schedule staff, monitor guest experiences and liaise with the Chef de Cuisine and Executive Chef/Owner. Get all the details on requirements, et cetera after the jump… Read more
by Treve Ring | While most of Vancouver was making snow tracks, watching an outdoor-indoor hockey game or getting a membership card for Vancouver’s Gin Society, I was taking on 1,750 different wines at the Vancouver International Wine Festival. Though I gave it my best college try, I didn’t get around to every booth. However, I did sample nearly all of the 110 sparkling wines on the tasting room floor – and most Champagnes a few times each. Bubbly was the theme after all. I’m just doing my job. France has now passed the sabre to Australia for the 2015 instalment, so listen for even more Aussie twang out Vancouver/Whistler way next February (if that’s even possible).
I spent some quality time with the infamous enological iconoclast, Michel Chapoutier. Now forever interred in my databank: “High acidity in wine is like love with a condom. You sacrifice pleasure for security.” And “You don’t need to be a gynecologist to make love. You don’t need to be a winemaker to enjoy wine.” And quite poetically, “Anyone who creates wines must be generous and festive. Without such qualities the creative act is doomed, sterile and vain.”
If you weren’t among 20,000 like-minded drinkers/tasters crushing 30,000 bottles of wine – ka-ching bottle depot – at wine fest (if you were, you might be in the gallery above), hopefully you were stocking up on good whisky before the barrels run dry.
Chalk one up for the little guys. Craft beer production is snatching up market share, while the big boys are sliding in sales. And that’s not even considering Vancouver’s newest source of brews, The Drug Users Resource Centre.
With the west coast’s love affair with fragrant, green crops (hops, naturally), what are we going to do about the upcoming hops shortfall? I may have pinpointed the exact cause; Driftwood Brewery’s spectacular Fat Tug IPA taking Best BC Beer in the 2014 CAMRA Vancouver Awards.
Oh well, if we run out of hops, there’s always kegged SakeOne Momokawa Organic Junmai Gingo saké on tap.
The Scots and their inventions. First bagpipes, and now this. Scottish punk craft brewers BrewDog has teamed up with UK restaurant chain Honest Burger to birth the Brew Burger – a beef burger infused with so much beer it requires ID.
And if you didn’t have enough to occupy yourself now, what with worrying about high acidity and condoms and running out of Fat Tug, you might want to do some reorganizing of records, recycling and your storage locker, seeing as its illegal in some states to use milk crates for anything besides milk.
The GOODS from The Bottleneck
Vancouver, BC | The Bottleneck and R&B Brewing are collaborating on our second beer dinner on Tuesday, March 11th. It will be based around the exciting theme of Fermentation. Think pickled, smoked and cured meats, cheeses, veggies prepared in remarkable ways! Todd Graham of R&B will be coming up with beers to match a menu crafted by chef Hugh Carbery. Tickets are limited and include a selection of cask beer matched with a four course dinner, all served in sequence and including desert. Doors open at 7pm with dinner served at 8pm. Tickets are $60 with tax included. Call 604-739-4540 or e-mail Juliana at julianamoore [at] livenation.com to reserve.Learn more after the jump… Read more
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.
by Andrew Morrison | Oh, it’s very close. This sublime fellow is a fat bastard of ground tenderloin, ribeye, and chuck flavoured with onion, garlic, and long peppercorns. It’s mounted with double smoked bacon, aged Canadian cheddar, a perfect onion ring, crisp lettuce, and fresh tomato. The sesame seed bun sustains quite a bit of squeezing and juice, and it comes generously smeared with an incredibly tasty ketchup-based house sauce that includes licks of sweet smoked paprika, ancho chilies, herbs de provence, Worchestershire sauce, brown sugar. With a side of hot and crisp-edged frites served with mayo, it weighs in at a hefty $19 and is absolutely in contention despite the high price tag (for a burger). Also in the running for the totally subjective title are the burgers of currency at Pourhouse, Mamie Taylor’s, The Oakwood (the new one), Cannibal Cafe, and Campagnolo Upstairs. Not in the running are the ghost burgers of gluttonies past at Feenie’s, DB Bistro Moderne, Au Petit Chavignol, and Fray. If basic is your bag, try Save On Meats or the internet hype machine known as Hamburger $2.85.
Hawksworth | 801 West Georgia | Vancouver, BC | 604-673-7000 | hawksworthrestaurant.com
by Andrew Morrison | Seigo Nakamura the owner of the Miku and Minami restaurants, has just taken possession of 620 West Pender St. in downtown Vancouver. Instead of continuing on with the aburi-sushi theme of his previous eateries, this newly renovated 2,700 sqft space will focus squarely on gyozas. Given Nakamura’s evident dedication to quality and doing things a little differently (Miku and Minami are both excellent originals), I trust that Gyoza Bar – as it’s being called – will be in the business of stuffing the little Japanese dumplings with all manner of unique and interesting flavours. I’ve been assured that there will be other items on the menu as well, but gyozas – ahem – will be king. Bonus: wine, sake, and beer on tap. Anticipate an opening at some point in June, 2014.
The GOODS from La Pentola
Vancouver, BC | La Pentola’s Famiglia Supper Series continues as we pay tribute to the city of Rome. Join us this Sunday at 6pm to dine family style at a communal table with your neighbours and friends. As we head to the epicenter of Italian cuisine we will feature 10+ classic Roman dishes including carciofi alla romana, all’amatriciana, and of course, carbonara. We encourage you to reserve as seating is limited. Dinner will be served at 6pm. The cost is $55 per person for 10+ courses. Reserve here and learn more about the restaurant after the jump… Read more
The GOODS from Caffè Artigiano
Vancouver, BC | Western Canada’s favourite home-brewed coffeehouse is starting the new year with a spate of new coffee offerings roasted in-house at Artigiano Roasting Co.. Ranging from floral aromas with hints of cherry and apple to the more tropical with touches of pineapple and plum, Caffè Artigiano is premiering three new coffees to titillate the discriminating palates of its customers: Rwanda Kigeyo, Sulawesi Toarco Tana Toraja and Kenya Ruarai.
All three are available by the 12 ounce bag, ranging in price from $16 to $22 for whole-bean varieties, and as brewed cups served in house by award-winning baristas at Artigiano locations. Coffee can also be purchased online with shipping available across North America. In addition to its newly debuted brews, Caffè Artigiano has also served up yet another way to ensure the quality of its ingredients: in-house coffee roasting via Artigiano Roasting Co.
To maintain Artigiano’s focus on creating the perfect cup of coffee, the chain opened a new roasting facility in Burnaby, B.C., and began roasting its own beans in the fall of 2012. Coffees are sourced globally through relationships with the best importers and producers the world of coffee has to offer. Read more
The GOODS from YEW seafood + bar
Vancouver, BC | We are looking for a Restaurant Chef/Sous Chef for YEW seafood & bar at the Four Seasons Hotel in Vancouver. This is a unique opportunity to become a significant part of the Four Seasons team and our signature restaurant. We are looking for a Chef who has great culinary skill, authentic people skills, and a solid understanding of labour and food costing for restaurants, catering and special events. Please send resumes to ned.bell [at] fourseasons.com… Read more
by Shaun Layton | I guess I better start this whole writing about liquor and bars thing with one of my favourite cocktails, The Martini. By that I mean an ice cold mix of gin, dry vermouth, and maybe a dash or two of bitters served in a small cocktail coupe or V shaped “martini” glass.
I used to get all worked up when someone would ask to see our “Martini List”, expecting an assortment of neon coloured 6 oz flavoured vodka-based, sweet-on-sweet cocktails. I still want to make an actual Martini List one day with an assortment of proper Martinis and Martini-inspired cocktails.
Examples of great martinis abound across the city. You can find the Vesper (Gordon’s Gin, Vodka, Kina Lillet, shaken and served with a long piece of lemon peel), the Fitty Fitty (Plymouth gin, Dolin dry, and orange bitters, lemon twist), the Martinez (Old tom gin, sweet vermouth, Maraschino, aromatic bitters, lemon twist), among many others. But for me it’s always the Gibson, which has an especially cloudy history. One story claims that a barkeep at the Player’s Club in New York was challenged by a patron to improve on his regular Martini. The very resourceful (or uninspired) barman simply switched the garnish from an olive to a pickled pearl onion, and thus the Gibson was born. Another story sees an investment banker during the three martini lunch days who would tell the bartender to make his martini with water and garnish it with an onion so that he could could tell the difference between it and those garnished with olives and stay sober as his clients got hammered, allowing him the advantage when closing deals.
Such tales are what make cocktails and bars so interesting and enjoyable to me. Many are myths, of course, or are so riddled with inaccuracies (the dates are wrong, etc.) as to be comical. But please, never tell me that I’m wrong when I’m telling one, and the next time you overhear a bartender telling his or her guests a story, don’t jump in with a correction. They’re just stories, so put down the smartphone (on Wikipedia) and leave it at that to enjoy the bar and the conversation!
When making a Martini, there are a few key points. First off, get to know your gins. Some are good for G and T’s and some are best for Martinis. Personally, I like Tanqueray 10 or Plymouth in my martinis. Also, keep your vermouth in the fridge (it’s a wine after all). And always stir, never shake, that is unless it’s a Vesper. Oh, and always garnish with onions or olives on the side, because the second they are dropped in the cocktail they change the flavour irretrievably.
I always order a Gibson; a dealer’s choice of gin, dry (I like a bar spoon of vermouth), and classically garnished with a pickled onion or two. The quality of the onion is a big deal for me. I love bars that have great onions, especially those that make their own! In the photos above, you can see some recent evidence of this affection: #1, a dealers choice Martini at the Fairmont Pacific Rim (No. 3 gin with regular pickled onions made ice cold and perfect by barman Todd); #2, a Gibson martini at my home bar, aka Bar SL (Tanqueray 10 gin, Dolin dry, SL’s picked onions); #3, my thermometer spoon, available here; #4, a dealer’s choice Martini at Blackbird (Hendrick’s gin, made with housemade pickled onion strings); #5 a dealer’s choice Martini at Hawksworth (Plymouth gin, Cocchi Torino, w regular pickled onions made by barman Cooper). I’d also recommend that you check out The Pourhouse in Gastown (on live jazz night), South Granville’s West (David Wolowidnyk makes a great Gibson), The Gerrard Room at the Sutton Place Hotel (the room is old and awesome), and, of course, L’Abattoir, where I’d be happy to provide you with my best effort.
Here’s my own Gibson Martini recipe:
60 ml Tanqueray 10 gin
1 barspoon Dolin dry vermouth
2 pickled onions (I might sell these one day, but for now you can just come see me at L’Abattoir)
Add all ingredients with ice to a mixing glass, stir for 25-30 seconds until desired dilution and temperature, strain into a chilled coupe, garnish on the side 2 pickled onions.
The GOODS from Uva Wine Bar
Vancouver, BC | Calling all apple-loving Vancouverites! Please join us for Vancouver’s inaugural Calvados Cocktail Competition on Tuesday, February 18th, 7–10 p.m at Uva Wine Bar. The most creative competition of the season culminates with six of Vancouver’s elite, behind-the-bar all-stars — Thor Paulson (Wildebeest), William Johnson (L’Abattoir), Julia Diakow (Cuchillo), Martin Correveau (La Pentola), Justin Anello (La Terrazza) and Sean McGuigan (Clough Club) — vying to become the winner of $1,000 cash, a limited bottle of Pere Magloire 20 YO Calvados and of course, coveted bragging rights.
Developed and sponsored by Pere Magloire Fine Calvados and our very own Lauren Mote, each bartender will be tasked to create a unique cocktail inspired by and using the featured spirit, Pere Magloire Fine Calvados. Guests will have the opportunity to sample each competitor’s cocktail and delicious inspired bites from the Uva kitchen.
This competition started on January 15th as an open call to working bartenders to submit a cocktail recipe showcasing one of the world’s most elegant and rare spirits, the apple-based “appellation d’origine contr?lée” (AOC) regulated brandy from the northern France, “Calvados”. All submitted recipes blind-tasted by Lauren and West Restaurant’s Bar Manager David Wolowidnyk to narrow down the group to the remaining six finalists. Learn more about the event after the jump… Read more