OPPORTUNITY KNOCKS: Gastown’s “Nicli Antica Pizzeria” Seeks Assistant Manager

Nicli Antica Pizzeria is located at 62 East Cordova in Vancouver, BC | 604-669-6985 | www.nicli-antica-pizzeria.ca

The GOODS from Nicli Antica Pizzeria

Vancouver, BC | Nicli Antica Pizzeria an award winning pizzeria is looking to hire someone with the passion and desire to help build our business. The ideal candidate will have a minimum of 5 years experience in the restaurant industry with the last 2 years in a management position. We are looking for someone who can not only lead on the floor but has experience with marketing and social media, building events with a keen eye for cleanliness and service. If you think you have what it takes, we’d love to hear from you. This position is full-time and will require an open availability both mornings, nights and weekends. All interested parties can contact anthony@niclipizzeria.ca and learn more about the restaurant after the jump… Read more

AWESOME THING WE ATE #893: New Night Market Gets Winner Winner Chicken Dinner

Winner Winner debuted at the soft start of the new Chinatown Night Market over the weekend. The new street food vendor serves up just one dish, a pile of delicious Singaporean-style chicken over rice with a ginger chili dipping sauce for just $6 a box. The fun operation was launched by Stanley Yung and Bao Bei’s Chen-Wei Lee (center and right in top photo). Once you get close enough to it, you’ll hear Jonathan Grand Pierre (bottom photo) calling out things like “The sauce is the boss!”, “Winner winner chicken dinner!”, “The rice is the main event!”, among other things (he’s a funny guy). The “official” opening of the Night Market isn’t until June 1st, but Winner Winner will be rolling “soft” again this weekend, so check them out!

Every Fri, Sat, Sun until September 8th | 6pm-11pm | Keefer St. between Main & Columbia.

MORE AWESOME THINGS WE ATE

HEADS UP: Revamped Chinatown Night Market Announces Line Up Of Food Trucks

More tasty Chinatown Night Market news:

The much anticipated, revamped Vancouver Chinatown Night Market is ready to launch its 2013 season officially on June 1st.* After 17 years at the helm, the VCMA have welcomed a new group of volunteers to the project in order to “help give the Night Market a fresh look and feel,” says Henry Tom, VP of the VCMA and Chair of the Night Market Committee. After a long winter of hard work, the new team is eager to introduce its revitalized summer schedule revealing some of the best outdoor entertainment and shopping in the city as well as a weekly on-site food truck gathering organized by the Vancouver Street Food Society and will include favourites like Vij’s Railway, Roaming Dragon, Le Tigre, Tacofino, and Mogu. Read more

DINER: Inside Cooper & Irving’s “Cuchillo” At Main & Powell (On Track For Late May)

by Andrew Morrison | It might not look like it from the photos above, but Stu Irving and John Cooper’s Latin American-themed Cuchillo restaurant is getting close. Despite a few hiccups here and there, construction appears to be coming along nicely. Here’s some of the skinny that we first reported back in January…

Restaurant wonks and food lovers will be happy to learn that the main floor of the old building at 261 Powell St. (next to Bean Around The World and Big Lou’s Butcher Shop) has been picked up by a pair of industry veterans who are aiming to turn the raw shell of the place into a 93 seat restaurant by the end of Spring 2013.

Those same folks will remember chef Stu Irving (above right) from his days at Cobre, Wild Rice, Bin 941 and, most recently, The Diamond, but they’ll have to go way back to recall his business partner, John Cooper (left above). Cooper used to work with Irving at Raintree in its 1990′s Gastown heyday, back when the now long defunct restaurant was nurturing the early careers of Michael Dinn (JoieFarm), Tyson Reimer (Peckinpah), Andy Crimp (ex-Chambar), Karen Barnaby (Fish House), and many more (it shuttered in 2002). He only just returned to the front of house this year.

Their new project is called Cuchillo (Spanish for “Knife”). The food concept sounds like a slightly more health-conscious evolution of Irving’s work at Cobre, which closed last year after its lease came to an end (it is now another location of Rodney’s Oyster House). From what I understand, the plates will be modern interpretations and presentations of dishes that would be recognized by the peoples and cuisines of Latin America, so if I were to give it a name, I’d call it Modern Pan-Latin. Though there will be plenty of meat on the menu, expect to see some vegan/vegetarian stuff on it as well, albeit without any lifestyle harpery (Cooper is a vegetarian, but he’s not the least bit evangelical about it).

It’s an old space that hasn’t seen a business in 30 years, so it’s been something of a challenge. I recently toured the space again and dug what I saw, especially the mosaic work fronting Irving’s open kitchen. It should be gorgeous when it’s finished. I’m also really looking forward to seeing what Erin Sinclair (of This Is East Van book fame) will do with the feature wall next to the entrance (a layered mural, from what I’m told). Cuchillo is still on track for a late Spring opening. I’d be surprised if it wasn’t open before the end of May.

ALL ANTICIPATED OPENINGS

DINER: A Look Inside Chinatown’s Highly Anticipated Beer & Sausage Joint “Bestie”

by Andrew Morrison | It’s high time we provided an update on the highly anticipated Bestie at 105 East Pender St. in Chinatown. We first reported on its coming a year ago this week, and we’re happy to say that the 25 seat German-themed sausage and beer joint from Clinton McDougall and Dane Brown is well on its way. They’ve hammered down a menu of Thuringian sausages (pork) that will include brats and currywurst, plus a rotating poultry sausage and a special or two. The good folks at Oyama are making them, but execution is in the hands of chef Colin Johnson, who worked in Andrey Durbach’s kitchens for upwards of a decade. The fries will be hand-cut BC potatoes, double fried and served with a little metal pommesgabel (literally “French Fry Fork”), and the beers will be German-inspired but locally brewed (4 on tap with several others in bottle format). As you can see in one of the images above, the tapped beers can be had in 8oz, 12oz, or monstrous 24oz pours, the latter to be enjoyed from proper ceramic steins! David Stansfield, who you might know from Vancouver Urban Winery, is in charge of the tiny wine program. He has one red and one white cheap and cheerful planned for taps and tumblers, with a few supplemental bottles, all containing German varietals. The only spirit sold at Bestie will be schnapps. Because jawohl!

As far as the aesthetic goes, it’s worth remembering that Dane and Clinton come to the food trade from the design world, so they’ve considered the look as much as they have the sausages. It’s going to be on the bright side, with wooded paneling lit by high gloss white floors and white walls. Much of the seating will be convertible. A series of “booths” along the long wall facing the kitchen bar can readily be modified so that they become one large table, and above these booths will be an ever-changing canvas of wooden pegs. There are 116 holes in the wall to accommodate them, so expect to see hanging lights, magazines, and probably a jacket or two suspended above the modular booths. There’s also a sweet corner table at the front window that folds up so that sausages can be sold through the window deep into the night (hello Fortune revellers!). The rear wall will see rotating works from local artists (overseen by an obligatory cuckoo clock), and I suspect that we might hear some 1980′s Grauzone leading what I hope will be a chiefly German soundtrack. Dane and Clinton are doing nearly all the construction work themselves, with guidance from David Scott of local architecture firm Scott & Scott (recent recipients of some Cool Hunting love).

Because of its close proximity to the Scout office, I see a lot of currywurst in my future. Opening day, which can’t come soon enough, is on track for the early June.

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: Hastings’ “Wildebeest” All Prepped For Special Sunday Family Supper Of Lamb

Wildebeest is located at 120 West Hastings Street in Vancouver, BC | 604-687-6880 | www.wildebeest.ca

The GOODS from Wildebeest

Vancouver, BC | This weekend’s special Mother’s Day edition of our Sunday dinner series has made Nick Miller cry tears of joy twice already. As always, these meals are curated and butchered from whole animals, lamb in this week’s case, and as such availability is very limited. Each dinner is $180 and is a complete meal for four guests, or an amazing anchor for larger groups. Dig into the menu after the jump. Read more

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… Read more

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… Read more

HONOUR BOUND: New “Chinatown Night Market” Gets Ready To Debut On May 17th

The Vancouver Chinatown Night Market has been making some game-changing additions to its roster of vendors for this summer. Vancouverites and visitors alike can now expect more live music, more food, more storytelling, new vendors, outdoor classic movie screenings, Mahjong, epic ping pong tournaments, and much more. Regulars can rest assured that imported wares (both fanciful and functional) will still be standard fare, as will such legendary snacks as the Potato Tornado, but by the magic of the moon (and overhead flood lights) – lo and behold! – something new will strike their fancy every weekend from June 1st to September 8th, from 6pm to 11pm.

Some of the new vendors for the revamped summertime market that sprawls down Keefer Street include Community Thrift and Vintage, Woo2cu, Draw Me a Lion, Project Space, Derek Gaw (Laser cutter), Mellifera Bees, The Window, Cocolico, Olla Flowers, Project Limelight, Poppytalk, Sharks + Hammers, Lissu/Ystava, Duchesse Vintage, Espiritu Design Studio, AKA Designs, China Cloud, Kaffe Coffee, We Are Local, The Soap Dispensary, and Sugo Sauce. New offerings will run the gamut from kitsch and classic to sweet and savoury.

So come spend some long, warm summer nights with your friends and family celebrating the Chinatown of yore and today while shopping, eating, playing, and creating new memories in what will always be a very special place!

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Honour Bound details the many cool things that we feel honour bound to check out because they either represent Vancouver exceptionally well or are inherently super awesome in one way or another

GOODS: Hastings’ “Wildebeest” All Prepped For Special Sunday Supper Of Suckling Pig

Wildebeest is located at 120 West Hastings Street in Vancouver, BC | 604-687-6880 | www.wildebeest.ca

The GOODS from Wildebeest

Vancouver, BC | Following up on last weekend’s super Bresse success is this Sunday’s suckling sensation! The menu below is perfectly suited for four diners coming in at $45 per guest, also working well at $180 for larger groups incorporating this into the rest of their dinner. The pig – a cross of the breed Gloucester and the breed Tamworth – is fresh from Rosedale, BC; raised with love by Farmer John Klop. Please call us at 604-687-6880 or email eat@wildebeest.ca to book one of these very limited dinners. Take a look at the menu – complete with crispy pork skins, ribs and wild garlic sausage – after the jump… Read more

GOODS: Vancouver Urban Winery Set For Special Night Of Live Jazz, Food And Wine

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 and Two Chefs and a Table present our Great Gatsby Roaring Twenties Dinner on Saturday May 11th. Tickets are $75, include a three course meal, wine and cocktails. Dinner is at 8pm with the lounge open at 9pm. The lounge will be open to the public for those who just want to come and enjoy the tasting bar and live jazz by Cory Weeds. Dressing up is encouraged! Tickets available at VUW or via Eventbrite. Menu after the jump… Read more

GOODS: “Nicli Antica Pizzeria” Set To Host Craft Beer & Neapolitan Pizza Dinner Series

Nicli Antica Pizzeria is located at 62 East Cordova in Vancouver, BC | 604-669-6985 | www.nicli-antica-pizzeria.ca

The GOODS from Nicli Antica Pizzeria

Vancouver, BC | Beer and pizza – it’s become a classic Canadian combination. Whether it’s an after game celebration, before class quick bite, or dinner out with friends; beer and pizza is everyone’s ‘go to’ casual meal. It’s become so ubiquitous that most of us take it for granted. Not at Nicli Antica Pizzeria where they continue the century old tradition of creating Neapolitan-style pizzas the proper way – with love, by hand, using the only the best seasonal ingredients.

Coming up in May are three Craft Beer and Pizza Pairing Dinners that may just have you appreciating beer and pizza with a whole new respect. “We are very excited to be partnering with three of BC’s top artisan breweries,” says Nicli owner Bill McCaig. “Like a wine-pairing dinner, it’s a great way to showcase the flavour profiles in the beer and how they complement our pizzas. For these initial dinners we are so pleased to be working with Parallel 49 (May 13), Driftwood (May 20) and Howe Sound (May 27). They demonstrate the same care and attention to beer-making that we do with our pizzas. We think this may be a Vancouver first and if they’re well received, we’ll do more.” Details and tickets after the jump… Read more

GOODS: “House Wine” To Host Special Tasting With Alberto Antonini On June 3rd

House Wine is a wine consultancy company from trade vets Michaela Morris & Michelle Bouffard | housewine.ca

The GOODS from House Wine

Vancouver, BC | We can’t tell you how excited we are to have the privilege to put on a tasting with the highly respected Alberto Antonini. Between managing his own winery (Poggiotondo in Tuscany), partnering on numerous projects and lending his expertise to 50+ wineries as a winemaker and viticulturist, Alberto is a busy man.

Join us for an evening of great conversation with Alberto. The night will start with an intimate sit down discussion where Mr. Antonini will share his experiences working around the globe in his quest to craft wines that express a sense of place. Bringing it all the way to our own backyard, he will reveal his vision for our terroir in British Columbia. Alberto has been working with Okanagan Crush Pad in the Okanagan as a consulting winemaker and viticulturist since 2010.

The discussion will be followed by a walk about tasting where you will get a chance to try wines from Australia, Italy, Argentina and BC that Alberto has either made or consulted on. Read more

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