The GOODS from Salt Tasting Room
Vancouver, BC | Dine Out is Back at Heather Hospitality Group. Salt in Kits, Salt Gastown and Bitter Tasting Room are extending their Dine Out Vancouver menus from now until February 28, 2014 (except for Valentine’s Day on February 14). Get all the details and read the menus after the jump… Read more
The GOODS from Cavalier
Vancouver, BC | NZ jewellery designer Alexandra Dodds studied Fine Arts before launching her jewellery line in 2011. Being self taught, her unique aesthetic was derived through direct experimentation with materials and studying goldsmith manuals. She has brought together her fine arts background, her love of casting and carving, and her craftsmanship to create one of a kind pieces of jewellery ranging from simple textured pieces to hand-engulfing four finger knuckledusters.
Her debut fine collection launching at Cavalier this week, just in time for Valentine’s Day, uses her signature molten metal forms in white, rose and yellow gold, combined with the rich colours and beautiful cuts of fine gemstones. This collection, which will be exclusively available at Cavalier, echos the forms of lava, lichen, rocks and fossils, combined with a love for the rich complex forms of the Baroque period. “I have had frequent requests for non-traditional engagement and wedding rings. Wedding and engagement rings are forever pieces, so I had to slightly refine my style while keeping true to my aesthetic.. (everyone needs a four finger knuckleduster but I guess it isn’t really an everyday-forever piece).” Learn more about Cavalier after the jump… Read more
The GOODS from Bambudda
Vancouver, BC | Bambudda is serving its special a la carte duck themed Chinese New Year dishes until Sunday, February 9th. Eggplant lettuce wraps, bbq duck buns, duck gizzards and duck breast with tea smoked jus along with 3 delicious New Years cocktails are being plated. Here’s wishing everyone a healthy and prosperous Year of the Horse! Learn more about the restaurant after the jump… Read more
The local masters of the edible pop-up are up to something sweet. From the inbox: “As Valentine’s Day quickly approaches, Winner Winner and Ken Tsui are teaming up to celebrate this day of romantic splendour with “Seafood is for Lovers”, an intimate dinner of seven courses from the sea. In the spirit of Valentines Day, “Seafood is for Lovers” is a menu of classics intended to be shared with a date. It’s during the wintry months when the bounty of the oceans are at their tastiest and we find warmth cuddling side-by-side with a partner. Winner Winner and Ken Tsui are transforming one of Vancouver’s most celebrated daytime coffee shops, Revolver’s Archive, into an underground pop-up dining experience where lovebirds can cozy up to a beautiful Valentine’s Day dinner that celebrates the supremely tasty treasures from the sea.” Get all the details after the jump… Read more
The PEOPLE WHO MAKE IT HAPPEN
Owner operators: Peter K | Jeff S | Min S
About Timbertrain Coffee Roasters
Let us tell you a story about Timbertrain Coffee Roasters when it was just a dream. It began with three guys living our separate lives in Vancouver. We worked hard in our chosen fields like many others, but were on career paths that didn’t quite resonate with us. If only we felt as keenly for our work as we did for quality specialty coffee. We spent most of our down time tasting, coffee house hopping, researching, and planning vacations at coffee farms. A little excessive for just a hobby, perhaps. Compelled by our passion and interest, we began to talk about what it would be like to live out our dream of making and sharing quality coffee. Well, those conversations didn’t stop, and we quit our day jobs.
So, we quit our jobs. We started brainstorming our idea in the summer of 2012 and all of our conversations and dreams turned into a plan. A terrifying risk-taking plan that began with some shakily signed resignation letters. But the more we researched, the more passionate we felt about our dream. We wanted nothing at that point than to build our own coffee roasting company, where we could control the details, quality, and experience of coffee tasting and share it with customers and friends.
Here are the reasons how we are different from the rest:
We take the artisan approach in the roasting process. No fancy tools or hardware; we labour and ache over our technique.
We have the luxury of being a micro roastery, which means we can pay attention to each step of the process and can adapt quickly to changing our process when we need to. Is this a good thing? Yes, because we will never let you taste coffee that we are not ecstatic about.
We value feedback. We are always learning, and we’d have it no other way. Conversations with you, our customer, is our first source of information.
And just in case we haven’t taken it far enough – we will be seeing the farmers next. We are planning a tour of our supplier’s coffee farms so we can extend our research into the environment our coffee beans have thrived in. We want to work with the farmers to better understand their approach and see where they can incorporate the farmers’ technique into Timbertrain’s approaches to roasting. We want to share this experience with you, and we hope to, when you come to visit Timbertrain Coffee Roasters.
Timbertrain Coffee Roasters Team
The GOODS from Pidgin
Vancouver, BC | Gastown’s Pidgin is pleased to announce the addition of Justin Darnes to their front of house team. Former barman of Savoy American Bar at London’s Savoy hotel and head bartender at House Guest Supper Club and George Ultra Lounge, Darnes brings over fourteen years experience and an abundance of creativity to the bar.
Hailing from England, Darnes joins Pidgin with a resume boasting experience behind the wood of some of the world’s most reputable bars. His background includes stints as bar manager at London Design Week and the Cannes Film Festival, as well as being a top graduate of the Absolut Pro Academy and Bacardi ‘Pourfection’ Pro Bartending program. A longtime consultant and the creator of the world’s first 100% biodynamic cocktail, Darnes brings a wealth of innovation and experience to Pidgin’s bar program. Read more
The GOODS from L’Abattoir
Vancouver, BC | On Thursday, February 20 2014 L’Abattoir will be host to a unique collaboration of two celebrated chefs. Montreal’s Chef Derek Dammann will work with Chef Lee Cooper and the L’Abattoir culinary team to create a seven-course dinner paired with wines and cocktails. Dammann is one of Montreal’s top chefs. He opened his current venture, Maison Publique, a year ago in partnership with Chef Jamie Oliver and has garnered rave reviews.
The upcoming dinner is only one of the exciting things happening at L’Abattoir. The restaurant has also announced that it will open a sleek new private dining space, with bookings starting in late April or early May. Seating for this dinner is limited. Reserve your tickets today by calling 604.568.1701 or emailing info [at] labattoir.ca. Please note this event is not suitable for vegetarians. Details after the jump… Read more
The GOODS from Farm 2 Fork
Vancouver, BC | Farm 2 Fork continues to thrive as Vancouver’s best underground dining experience. With the new year here, Farm 2 Fork is releasing a new menu that will run for the next 8 weeks. We will also be bringing Farm 2 Fork to Open table, to allow our guests to book online and review our establishment. We will also be designating certain nights of each week, that will be available for bookings to singles, couple or any party size that wishes to partake in our truly unique experience, without having to book the whole table. Join us on one of these fabulous nights and meet and mingle with like-minded foodies from across the country! Check out the menu and learn more about the company after the jump… Read more
The GOODS from Bambudda
Vancouver, BC | We’re very excited to provide the neighbouring businesses in Gastown and the downtown core a new lunch option. Service will be on Thursdays and Fridays only from noon – 2pm with plans to extend the hours when summer arrives. We have a few different items that are planned for the lunch menu only. The eggplant lettuce wraps, squid salad and bbq pork buns will also be available. Reservations can made at bambudda.ca. Learn more about the restaurant after the jump… Read more
by Stevie Wilson | Every once in a while Vancouverites are treated to excellent historical restorations. During the process, it is through the old bones of architecture – even though only temporarily exposed – that we’re given glimpses of our city’s past. One great example is the Byrnes Block, which sits on the southwest corner of Maple Tree Square where Water Street meets Carrall Street in Gastown. The main building (and the later addition next door) was originally known as The Alhambra Hotel (in the photo series above, you can see how the rows of chimneys recall the days when each suite in the hotel offered private fireplaces). It was built in 1886 out of the ashes of the Great Fire as one of the city’s first fire-proof buildings. The original architect was Elmer Fisher, who was commissioned by George Byrnes, a wealthy Australian industrialist.
The site is perhaps the famous for housing the location of “Gassy Jack” Deighton’s first saloon, but the Victorian Italianate address was also home to The New Frisco Hotel, clothing store Jelly Beans for Jeans (1970), and Bootlegger Jeans (yes, that Bootlegger). There are even rumours of a Baskin-Robbins’ residency, though the truth of that I could not discern with any authority.
The location had already fallen into desperate disrepair by the 1950′s, so the latter half of the 20th century did not see its best years, which explains the Bootlegger Jeans tenancy. It wasn’t until 2009 that a massive renovation (overseen by the Heatherbrae Group) saw the structure, façade, and fenestrations restored to their former (and current) glory.
As Scout editor Andrew Morrison pointed out when Peckinpah was moving into the corner space in 2010 (see gallery above), plenty of historic gems could still be found inside the walls, including wallpapered Georgia Straight pages and antique bottles. Owners Ryan Murfitt and Tyson Reimer decided to keep most of it, so the next time find yourself in the restaurant munching on BBQ and sipping on bourbon, take a peek downstairs and dig one of Gastown’s most delicious historical time capsules.
Stevie Wilson is a historian masquerading as a writer. After serving as an editor for the UBC History Journal, she branched out with a cryptic agenda: to encourage the people of Vancouver to take notice of their local history and heritage with Scout columns that aim to reveal to readers the many fascinating things that they might walk past every day without noticing.
The GOODS from Wildebeest
Vancouver, BC | Recently landed behind the bar at Wildebeest and making everyone giddy is our new Frosty Factory, the Ferrari of ‘slurpee’ machines. Pouring only classic cocktails, the Frosty ensures absolutely perfect slushiness and takes your favourite cocktails to another level, without even a hint of brain freeze. Negroni Sbagliato? Check. Moscow Mule? Check. Last Word? Checkity check. Follow Wildebeest on Instagram, etc. to see which cocktails are flowing each week, like slow-moving frozen lava right into your lovely mouth. You’re welcome. Read more
The GOODS from Bambudda
Vancouver, BC | Bambudda owner Ray Loy and Executive Chef Scott Korzack are welcoming Chinese New Year with a special, à la carte menu embodying the restaurant’s commitment to Cantonese cuisine prepared with a Western flair. The carefully curated food and cocktail list features specialties that harken back to Loy’s Cantonese heritage.
My family moved to Vancouver when I was a year old,” says Loy. “Growing up in Strathcona and Chinatown, Chinese New Year in my family became a blending of Chinese and Western cultures. The concept behind Bambudda was to share that unique culinary fusion with our guests.”
Duck, a traditional New Year’s offering, features prominently on the menu in both the steamed Duck Buns and the Tea Duck, served with a black-tea jus, red dates and holiday-appropriate chrysanthemum greens. In a playful nod to Chinatowns across the country, the fried Duck Gizzard is accompanied by packets of Wing’s Plum Sauce. Although Bambudda makes its own plum sauce in-house, Loy and Korzack wanted to pay tribute to the newer traditions embraced by Canada’s Chinese communities.
The Lettuce Wraps, stuffed with baked and fried Chinese eggplant, point to the Chinese word for “fortune,” which is also the word for “lettuce.”
And finally, the Lucky Coy, a frozen ginger parfait dessert in the shape of a fish, is a sweet way to highlight the custom of ending a Chinese New Year banquet with a whole fish — the head and tail symbolizing a good beginning and end to the year.
For his part, bar manager Robert “Buck” Friend has been tasked with creating three cocktails to complement the special menu: the rum-based Last Dynasty, the fiery Dragon’s Descendant and the Red Packet, made with cassia bark-infused tequila. Read more
by Andrew Morrison | Andrew Wong officially announced this morning that he will soon finish up at the original downtown location of Wild Rice. The trailblazing restaurateur opened the socially and environmentally conscious “Modern Chinese” eatery at 117 West Pender St. off Abbott St. back in 2001, serving ethically sourced cuisine informed by his heritage and pairing it with local wines and original cocktails. The spirit of the restaurant (a founding member of Ocean Wise and Green Table) will, of course, continue to live on at its new location in New Westminster’s increasingly awesome River Market. The restaurant officially closes its doors on January 31st.
With Wong’s announcement out of the way, we can now tell you that he accepted an offer from restaurateurs Andrey Durbach and Chris Stewart (see The Sardine Can, La Buca, Pied-A-Terre) before Christmas. The well respected pair take possession on February 1st and are joined in ownership this time around by Michel Durocher, who has been part of the company since long before he started managing The Sardine Can (back to the old Parkside days).
Together, they hope to transform the 2,500 sqft space into a cheffish gastropub/tavern of serious sway. We can expect a darker, woodier, warmer aesthetic, which is to say that it it won’t look remotely the same as Wild Rice when it open this Spring (they’re crossing their fingers for April/May). “It’s a complete overhaul,” says Stewart. The only thing that they’re keeping is the length of the bar. When I asked Durbach for points of conceptual reference, he mentioned the Dominion and Au Pied de Cochon in Montreal and The Spotted Pig and Minetta Tavern in New York. Think 90 food primary seats and a menu of classics that have been amplified by good ingredients and furrowed brows of creativity. Though nothing about the place is really set in stone just yet, Durbach likes the idea of spinning high quality fish and chips, chicken karaage, an assortment of salads, perfect Côte de Boeuf (inspired the mainstay at the recently closed Boneta), toulouse bangers with whipped potatoes and craft beef-infused onion gravy, and so on. Durbach also says that he’d like to try and make the best burger in town, so you know…fancy, but not too fancy.
With the new Chambar re-opening in their new location just up the street at the same time and rumours of new eateries slated for the old Chambar location and the soon to move Medina next door, this looks like a solid pick-up from Durbach et al. Crosstown, it seems, is going to have a little renaissance (again).
They don’t have a name for the restaurant just yet, but we’ll let you know as soon as it’s set and update our readers as things progress because this is one to keep an eye on. In the meantime, there’s still time to pay your respects to Wild Rice and sneak in another delicious bowl of Rossdown chicken Kung Po.