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 talented team of industry professionals. 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. Details after the jump… Read more
The GOODS from Araxi
Whistler, BC | The Araxi Longtable Dinners are British Columbia’s most exciting al fresco dining experiences – and on Monday, August 4th, Whistler’s Araxi Restaurant is bringing its first Longtable to Vancouver at the oceanside Bard on the Beach venue in picturesque Vanier Park.
“This will be the largest Longtable to date,” says Araxi’s award-winning executive chef James Walt, “and we’re thrilled to celebrate our culinary provenance with the very best of British Columbia ingredients at the peak of the summer season, as well as some terrific wine pairings.”
Chef Walt will be joined by the entire collective of Toptable Group chefs: Andrew Richardson from CinCin, Frank Pabst from Blue Water Cafe, Quang Dang from West, and Thierry Busset from Thierry Patisserie and Cafe. Guests will also have the opportunity to meet the suppliers who raise the produce. Get all the details and the full menu after the jump… Read more
The GOODS from Lupo Restaurant
Vancouver, BC | Yaletown’s celebrated Lupo eatery is on the lookout for a prep cook and a first cook. The restaurant offers good wages, room for advancement, and benefits to the right candidates who are able to maintain a high standard with minimum supervision. Send resumes in confidence via email to julio [at] luporestaurant.ca. Details after the jump… Read more
The GOODS from Odd Society Spirits
Vancouver, BC | It’s the quiet ones that often take you by surprise. Shy and demure while awaiting the opportune moment for its official debut, Wallflower Gin by Odd Society Spirits is now the belle of the ball and is available on shelves at many of Vancouver’s finest cocktail bars and private liquor stores.
Almost all of the world’s gin is made with a neutral grain spirit, but distillers Gordon Glanz and Joshua Beach wanted to create a stand-alone gin crafted from the grain up. Wallflower Gin is made from 100% British Columbia grown barley and a distinctive combination of west coast and international botanicals. It is distilled in small batches in a unique copper-pot still that combines two great gin-making traditions: maceration and vapour extraction. The result is a balanced spirit that is luscious and aromatic yet light and refreshing.
“Because we make our gin from scratch, we have a greater understanding of each ingredient,” says distiller Joshua Beach. “Making this gin took a great amount of research, patience and care as we wanted to distinguish the delicate nuances of each floral component.”
With intense notes of rose, elderflower and lavender as well as subtle undertones of cranberry, juniper and orange peel, Wallflower Gin can be sipped straight or enjoyed in an impeccably crafted cocktail. Both gin aficionados and novices alike can start experimenting with their own 750ml bottle of Odd Society Spirits Wallflower Gin available at Odd Society Spirits’ distillery and cocktail lounge, and select Vancouver private liquor stores, restaurants, bars and farmers markets. Recipe for Odd Society Spirits BC Bramble after the jump… Read more
The GOODS from Market by Jean-Georges
Vancouver, BC | Grab some bubbly, groove to the tunes and celebrate summer in style with Bubbles, Beats & Brunch at MARKET by Jean-Georges. On every Saturday and Sunday from 11:00am to 3:00pm, MARKET will be kicking it up a notch with an innovative brunch menu and champagne and cocktail specials. Brunch will be served along with live music featuring local favourite, DJ Chelsea Joelle and a guest saxophonist.
Chef de Cuisine Montgomery Lau will be introducing the restaurant’s new brunch menu inspired by Jean-Georges’ signature dishes with fresh, locally produced ingredients emphasizing comfort and creativity–including new flavour combinations that explore spices from other regions, all while remaining close to home. From Spicy Fried Chicken with Buttermilk Biscuits and Skillet Baked Eggs with Short Rib Hash and Crispy Kale, to a twist on traditional favourites such as Pandan Waffle Coconut Cream served with Caramelized Pineapple and Caramel sauce and Orange Flower Yogurt Sorbet with Hibiscus and Local Fruits, Bubbles, Beats & Brunch will sure to become a weekend highlight.
To complement the brunch menu will be a choice of champagne options including Louis Roederer and Chamdeville’s Brut Blanc de Blancs. For the creative types, guests can try their hand at making their own Russian standard Caesar from MARKET’s Caesar trolley where they will find crispy bacon, shrimp, Caesar beans, raw vegetables and much more. Details after the jump… Read more
We’ve invited the soon-to-open Pallet Coffee Roasters on Semlin Drive (at East Hastings) to join the Coffee section of our GOODS program as a recommended place to source a cup of the dark stuff. Scout previewed the space just last month, so click here for some background. They are now proud members of Scout, and as such we will be sharing their news and employment needs on our front page in addition to hosting a page for them in our archive of local and independent goodness. We thank them for their support and for making Hastings-Sunrise a more caffeinated place to be.
The GOODS from Wildebeest
Vancouver, BC | Vancouver’s Wildebeest restaurant has launched its summer menu. Executive Chef Wesley Young brings the heat this season with a fresh, well-balanced line up of dishes that draw heavily from the Pacific Northwest’s rich and varied agricultural largess.
Available for the next few months, the menu features well-rounded midsummer fare with a focus on lighter proteins and the reciprocity of crisp flavours and varied textures. Diners can expect to taste dishes such as pan-roasted halibut with oyster mushrooms, an egg yolk glaze, seaweed, and dashi; oyster ‘Blumenthal’ with poached razor clam, rhubarb ‘snow’, and croutons; Fraser Valley rabbit with butter-poached white asparagus, fava beans, and peas; and rainbow carrots with a stinging nettle ‘cassoulet’, summer squash, and mustard flowers.
Dessert tempers the season’s torrid temperatures with offerings of yoghurt sorbet with walnut praline, macerated strawberries, and edible flowers, and toasted hazelnut ice cream with sorrel mousse and fresh strawberries.
From the bar hails the latest incarnation of the restaurant’s rotating frozen cocktail feature: a bright and heady tequila-watermelon slushie, just in time for the inauguration of Wildebeest’s recently launched Happy Hour. From 5-7pm daily, cool off with boozy slushies and Parallel 49 ‘Tricycle’ Radler for just $5 a pop. To view the full menu, visit www.wildebeest.ca. Read more
The GOODS from Black Rock
Ucluelet, BC | Black Rock Resort in Ucleulet is seeking experienced, energetic and passionate individuals to join our culinary brigade. Breakfast Cooks, Cooks 1 & 2, and Dishwashers are needed immediately. All interested individuals are invited to send their detailed resumes to careers [at] blackrockresort.com. Learn more about the island resort after the jump… Read more
The GOODS from Big Lou’s
Vancouver, BC | Diner en Blanc will return to Vancouver on August 21st and this year guests can add delicious French-inspired flair to their evening with a range of delicious Big Lou’s Butcher Shop boucherie-style picnics loaded with locally-sourced and house-made specialties. Along with house made pates and roasted local meats, the picnics include artisan-baked treats like tarts, macaroons, meringues and baguettes; indulgent local cheeses, and fresh salads. The Classic French Picnic and Dinner in the Park are sized for two people can easily be modified for bigger groups. Big Lou’s is also be able to prepare a wide range of made to order meals and baskets for any-sized group. Big Lou’s house specialties include classic smoker BBQ platters, Charcuterie and local cheeses, smoked local seafood plates and much more. Details after the jump… Read more
The GOODS from Pourhouse
Vancouver, BC | Pourhouse is searching for an experienced full-time manager. Applicants must possess strong leadership skills and most importantly be passionate about food and cocktails. Evening and weekend availability is a must. Position offers salary and benefits. The restaurant is also looking for an experienced part-time bartender. If you are hard working, committed, great with people and have a passion for cocktails, apply now. Evening and weekend availability is a must. For both positions, please send resumes to info [at] pourhousevancouver.com. Read more
The GOODS from La Taqueria
Vancouver, BC | On Thursday, July 17th from 8:30pm to 11pm, La Taqueria on Cambie Street will be hosting an evening featuring the traditional Mexican game of Loteria to benefit The Canadian Cancer Society. Loteria is just like the American game of Bingo, except it’s played using traditional ‘Loteria’ cards and beans (here’s a short video that shows you how to play). Doors will open precisely as service finishes at 8:30pm. Make sure to get there early to get a spot because this event will reach capacity. Not only is this a great chance to raise funds for The Canadian Cancer Society, but there will also be a live mariachi band, 10% off all tacos during the event, $3 beers, and incredible prizes to be won via 33 Acres Brewing, El Kartel, La Mezcaleria, O5 Tea, The Vancouver Canadians, and more. It’s going to be a lot of fun! Get all the details after the jump… Read more
We’ve invited Kerrisdale’s new (and super delicious) Bufala eatery to join the Restaurants section of our GOODS program as a recommended place to dig into some exceptionally good pizza. They are now proud members of Scout, and as such we will be sharing their news and employment needs on our front page in addition to hosting a page for them in our archive of local and independent goodness. We thank them for their support and for making The West Side a tastier place to be.
The GOODS from Hapa Izakaya
Vancouver, BC | Hapa Izakaya’s first Calgary location, at 816 11th Avenue SW, opened its doors to Calgarians on July 8th, 2014. The newly renovated 106-seat restaurant offers locals a taste of Tokyo’s izakaya pub scene; hot and cold Japanese tapas, fused with the West Coast’s emphasis on local, sustainable Ocean Wise seafood.
Seasoned Chef-Owners, Toshiyuki “Iwa” Iwai and Takashi “Kin” Kanamori bring from Vancouver 18 combined years of Hapa Izakaya experience. Their passion for cooking is only equalled by the excitement they share of finally realizing their dream of opening their own izakaya in Calgary. Joining them from Vancouver is General Manager, Barret Jackson who spent the last three years honing his izakaya experience at Hapa’s Coal Harbour location. Born and bred in Edmonton, Barret is thrilled to be back in his native Alberta. Joining the Calgary team for the opening is Hapa Izakaya founder, Justin Ault, and Hapa Robson manager, Andrea Sing.
“As Calgary’s dining scene continues to blossom, ambitious and creative chefs and restaurateurs will bring to it new international influence. Hapa Izakaya is very proud and excited to be joining this vibrant community and we hope to one day join the ranks of Calgary’s best loved restaurants,” says Chef Iwa.
The menu includes all of the favourites from Vancouver and Toronto. Canada’s original Ebi Mayo (tempura prawns tossed in spicy Japanese mayo sauce) makes it first appearance in Calgary, joined by standouts such as Gindara (baked sablefish, sake-miso marinade), Tuna Avocado Salsa Dip (Chopped Ahi Tuna, avocado, tomato, house-made plantain chips) and three Ishiyaki (hot stone bowl rice dishes) options. Fresh sashimi and creative sushi rolls round out the menu.
From the bar, a selection of premium sake, fun cocktails and craft beer along with Hapa’s famous Takezake (chilled sake in bamboo flasks) help complete the izakaya experience. Read more