The GOODS from Fraîche
West Vancouver, BC | The award-winning Fraîche Restaurant is renowned as one of West Vancouver’s most fêted dining experiences offering approachably elegant food that celebrates Canada’s west coast. With unwavering, steadfast service and panoramic views, the restaurant welcomes Chef Nicholas Lim’s maiden lunch, dinner and weekend brunch menus for the winter, along with two very special options for New Year’s Eve.
Elegant, bright and full of flavour, the new Fraîche lunch menu is perfect for a quick lunch-break bite or a relaxing mid-day meal. Begin with the Ahi Tuna Cobb Salad and then dive in to a Kettle Ridge Beef Burger or amazing Braised Beef Shortrib. Or try Thai Green Curry in a mild coconut sauce, Chestnut Chicken in ginger soya reduction, and Seared Scallops with lemon dill mascarpone risotto. Read more
The GOODS from Fraîche
West Vancouver, BC | West Vancouver’s Fraîche restaurant is now open for lunch, with a wonderful new menu created by Executive Chef Nicholas Lim. Join us weekdays and tuck into Ahi Tuna Cobb Salad, Fig & Blue Grilled Cheese, or Salmon & Chips with Champagne Tempura Batter. For more, see the complete menu online. Also, your place or ours this holiday season, Fraîche Catering offers an accessible approach to full service off-site catering, private events at the restaurant, and even upscale takeaway dining for truly relaxed and stress-free gatherings at home. Learn more about Fraiche after the jump… Read more
The GOODS from Thomas Haas
Vancouver, BC | Thomas Haas Chocolates & Patisserie in Kitsilano is hiring for a full-time Customer Service position/Barista. If you are a coffee and food loving individual with a great smile to brighten someone’s day, then please forward your resume. We value your outgoing, service oriented, self-motivated and friendly personality. Work experience in customer service is essential, barista experience definite asset. You are able to multi-task and have an authentic ambition to excel in what you do. We are offering a fun work atmosphere in a friendly, energetic and passionate team as well as growing opportunity with our company. We pay competitive wage.
You are welcome to apply with your resume in person at our North Vancouver store (129-998 Harbourside Drive) or Kitsilano store (2539 West Broadway), Tuesday – Friday. Or you can apply by email: contact Kathrin Best at kathrin [at] thomashaas.com and please include your resume and a few words about why you would be the right candidate. Learn more about us after the jump… Read more
The GOODS from Thomas Haas
Vancouver, BC | The latest edition of the Thomas Haas lineup of handcrafted chocolate bars can truly be described as the ONE! and only. Sourced from a select parcel of wild-foraged cocoa beans from Grenada, Thomas Haas’ new 79 per cent Grand Cru cocoa ONE! Bar will be available for a short time only as part of a limited release of 1,000. It’s a perfect union of exclusivity and creativity: Haas is the only chocolatier in Canada and one of only a handful worldwide to have access to this unique and robust vintage of 65 per cent cocoa from Valrhona’s prestigious Sourcer’s Selection. To refine the bar even further, Haas has intensified the flavour profile to 79 per cent using a unique blend of 100 per cent pure cocoa — this bar truly is a one-of-a-kind indulgence for the senses. Get the sweet skinny after the jump… Read more
The GOODS from Fraîche
West Vancouver, BC | West Vancouver’s acclaimed Fraîche Restaurant is pleased to welcome Chef Nicholas Lim to the kitchen as Executive Chef and Director of Catering. In addition to his role at the restaurant, Chef Nik will be working closely with General Manager and Wine Director Paul Garbini to launch Fraîche Catering.
Classically trained at the Dubrulle Culinary Institute, Chef Nik quickly climbed the kitchen ranks at several of Vancouver’s influential restaurants including Caffe de Medici and the Hart House. At 25 years of age, Chef Nik became Executive Chef and Director of Operations at Gusto di Quattro, making him one of the youngest executive chefs in Vancouver.
Chef Nik’s philosophy is one that embraces simplicity while also masterfully blending texture, flavour and colour into every dish he creates, making this bright young chef an exciting fit for a restaurant that is renowned for attracting the best culinary talent in Canada. “Fraîche Restaurant offers an experience that celebrates the best of the west coast, both on the plate and out the window. It’s a daily inspiration to provide an unforgettable culinary experience for our guests every day at every occasion.” says Lim. In his new role, he replaces one of his culinary mentors, Carol Chow, who has stepped down to pursue a lifestyle change.
Renowned as one of West Vancouver’s most celebrated dining experiences, Fraîche Restaurant complements dishes that celebrate the best of Canada’s west coast with steadfast service and inspiring panoramic views. Fraîche was feted with Gold and Silver Awards for Best North Shore dining in the Vancouver Magazine Restaurant Awards (2012 and 2013) and was named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute magazine. Read more
(via) Here’s 27 year old Canadian kayaker Ben Marr (and friends) making short work of the downhill drainage half-pipe that poops him out (shockingly upright) into Lion’s Bay at 56km an hour. When reached for comment, the local RCMP detachment said “That’s so fucking rad!” Wait…no…we made that last part up.
We’ve invited the esteemed Thomas Haas Chocolates & Patisserie to join our GOODS section as a recommended place to lose yourself deliciously. They are now proud members of Scout, and as such we will be posting their news in addition to hosting a page for them on our curated list of independent goodnesses. We’d like to thank them for their support, and for making Vancouver a much tastier place to be.
by Andrew Morrison | Foreign Restaurant Porn looks at covet-worthy restaurants from parts afar and uses them to plug holes – geographically or conceptually - in Vancouver’s own restaurant landscape. This week I’ve been seduced by the look of Clancy’s Fish Bar, a waterfront restaurant in Perth designed by Paul Burnham. I think it could easily be replicated (in the local vernacular) on Ambleside’s forgotten seawall. Though the West Van neighbourhood has a sad and terrible habit of neglecting its restaurants to death (few good operators, chefs, or managers consider it a viable locale these days), a waterfront location changes the game a little. And truly, opportunities like this are as rare as comets:
The District of West Vancouver has a unique opportunity for a restaurant/bistro at a new premier waterfront location in Ambleside at 1468 and 1472 Argyle Avenue. The site is approximately 20 feet from the beach, has excellent exposure with its location next to green space at Millennium Park at 15th Street, and the Ferry Building Gallery and Ambleside Pier steps away at 14th Street. The District invites proposals from established firms for the design, construction, management, operation and maintenance of the restaurant.
Proposals are due by 2pm on August 8th, so I hope that someone truly inspired (and with means) is really burning the midnight oil on this. Why? Because it would be nice for a change to see a quality eatery on our waterfront – serving fresh, local seafood and craft beers on long communal tables, for example – instead of more of the same kaleidoscope of horrible nachos and frozen sliders. I mean, we already get that in expensive spades at the Lower Mainland’s myriad lower pub-grade seawall shit holes. Enough is enough. The big question is whether the City of West Vancouver is even remotely interested in quality, and whether the handful of stifling, stubborn residents who regularly show up at council meetings to blow hot air can take long enough naps (if you’ve never been to a West Van council meeting before, it’s like getting repeatedly hit with a hammer between the eyes). I fear they’ll do what’s expected and opt for a tourist-vacuuming casual fine dining chain or a “special occasion” one-off rip-off that’ll make guests pay for the view in lieu of good ingredients and a soul. But wouldn’t it be awesome if they took a chance and held out for something better? So dream this little dream with me and our crossed fingers…
The GOODS from Fraîche
West Vancouver, BC | Now there’s yet another reason to stop, relax and soak up the stunning views and incomparable cuisine at Fraîche: The popular West Vancouver restaurant has unveiled its new Sunset Dinner Series, which launches on the Summer Solstice (June 21) and offers patrons their pick of two prix fixe menus, created by new executive chef, Carol Chow.
Available Sundays and Tuesday through Thursday, the revolving $45 three-course prix fixe menu may feature Kusshi Oysters with cucumber jelly and shaved horseradish; Steak Tartare with truffled pecorino and extra-virgin olive oil; and Summer Pavlova served with berry sorbet.
Also available nightly (except Monday) Fraîche Restaurant will roll out a $125 five-course tasting menu which includes wine pairings. Diners may be treated to Sweet Pea Soup with seared scallop and cumin cracker, paired with Wapiti Cellars 2011 Viognier (Naramata); Prawn and Frisee Salad with house-smoked bacon, pine nuts and olives in a Dijon vinaigrette, paired with a Buehler 2011 Chardonnay (California); Confit of Turkey Ravioli with beets, goat’s cheese and candied walnuts, paired with a Foxtrot 2010 Pinot Noir (Naramata); Porcini Dusted Lamb Sirloin, with celery root puree, asparagus and wild mushrooms, paired with an Allegrini 2008 Palazzo della Torre (Italy); and something very special for dessert. Read more
We recently took a look inside Deep Cove Brewing and Distilling, the 6,500 sqft paradise soon to open at Unit 170 – 2270 Dollarton Hwy in North Vancouver. Polished but rustic, the space kicks off with a wall of barrels to the right and glass tables (on barrels) and a tasting bar made from a reclaimed brewing tank to the left. A walk-in cooler hides behind a wall of corrugated tin and beyond that to the recessed rear right are four stainless steel 190L tanks for whisky and craft gin. Huge “viking” doors separate the tasting room from the work zone (manufacturing, packaging, bottling, brewing). In addition to the 10-20 seats inside, there will also be a 10 seat patio.
They’ll be launching with three mainstays – the lemony, refreshing and crisp Wise Crack West Coast Lager (an old style lager inspired by Brooklyn Lager and Anchor Steam Beer); the rounded malt and juicily hopped Loud Mouth Pale Ale (a mix of old world and new world pale ale style Cross english bitter and Big North West Pale Ale, like Sierra Nevada); and the pale yellow Quick Wit Wheat Ale, which is modelled after a Belgian wit (similar to Hoegaarden) with hints of coriander and orange peel. There will also be a selection of seasonal beers. Oh, plus their whisky and gin. Awesome, and as an added bonus to the experience, they’re looking to plate a food item – either beer brats or fried chicken – to go with the beers (to be contracted out to a catering company).
Sean Bethune and Shae Dejaray are the two founders. Shae has a background in civil engineering, plus experience building and testing systems for breweries, and Sean is a mechanical engineer. They started brewing together on the deck of their Deep Cove home three years ago. At Deep Cove Brewery & Distillery, they have undertaken everything from the design to the construction. On board are brewmaster Kevin Emms, who met Shae at a brewing school in Scotland, and marketer Trish Garrat, who recently worked in sales for Central City Brewing. Expect to see them open in mid/late June.
[In the group photo from left to right: Shae Dejaray, Trish Garratt, Kevin Emms, Shawn Bethune]
by Stevie Wilson | Just a few minutes from the bustling Park Royal Shopping Centre sits a quiet, isolated patch of hill that serves as the Squamish Nation Burial Ground. Tucked away amongst the residential milieu of private homes and apartments, this sacred site is the final resting place of many who have belonged to this indigenous community. The Squamish Nation Traditional Territory, comprised of 6,732 square kilometers, includes a significant portion of the Lower Mainland, including the North Shore. This unique burial setting features a small number of private graves. Among the burial markers and totem poles sits a large house-like structure made of stone: the Joe Capilano Mausoleum. It stands as a monument not only to a prominent community leader, but also to his activism and the fascinating historical narrative that envelops it.
Originally known as Sa7plek (Sahp-luk), Joe Capilano was born in 1854 (or 1840, depending who you ask) outside Squamish. While not much is known of his early life, he is said to have grown up in a reserve near the Capilano River and trained as a sawmill labourer and carver in North Vancouver (known back then as Moodyville). Prior to the influx of Roman Catholic missionaries to the Lower Mainland in the 1860s, Sa7plek had been raised in traditional Squamish teachings. By the time he married Mary Agnes Líxwelut in May 1872, however, his Catholic beliefs were steadfast and he chose to be baptized. His wife was a celebrated genealogist in her own right, and her grandfather is said to have welcomed George Vancouver to the Burrard Inlet in 1792. Sa7plek was championed by Roman Catholic officials in the area who saw him as a prime candidate for leadership due to his unique mix of Catholic and indigenous education. He was poised, they believed, to influence the spread of Catholicism across other Native communities. In 1895, he succeeded Chief Láwa as leader of the Squamish.
In 1906, after many ineffective attempts to negotiate with the Provincial government, the driven Sa7plek travelled to Ottawa to meet with Sir Wilfred Laurier, and then on to London to petition King Edward VII. Along with him were elders Chief Charley Isipaymilt (Cowichan) and Chief Basil David (Shuswap); all three seeking improved Native-White relations in BC. Specifically, they sought a lift on the potlatch ban, hunting and fishing restrictions, and various imposed regulations that limited self-sufficiency and inhibited their cultural and socio-economic traditions. Land claims were also a major issue. The leaders felt that their autonomy and titles had been severely challenged by white settlers. It was in preparation for this trip that Sa7plek was given his new name, Kiyapalanexw (Capilano) – a hereditary title meant to emphasize his high status to the Crown. In London, the men were awarded 15 minutes of the King’s time, though their petition was not formally presented to the monarch. An excerpt of their letter reads:
To His Most Gracious Majesty King Edward VII,
Perhaps we are amongst the most remote of your majesty’s subjects, yet we give place to none in our loyalty and devotion to your majesty’s person, and to the British crown.
Our home is beyond the great Atlantic ocean, beyond the great inland seas of Canada, beyond the vast wheat-growing prairies of Manitoba, beyond the majestic Rocky mountains, away on shores of the Pacific ocean.
[...] Sir James Douglas told us that large numbers of white people would come to our country, and in order to prevent trouble he designated large tracts of land for our use, and told us that if any white people encroached upon those lands he would remove them, which he did [. . .] But when Sir James Douglas was no longer governor other white people settled upon our lands and titles were issued to them by the British Columbian government. We have appealed to the Dominion government which is made up of men elected by the white people who are living on our lands [...]
We have our families to keep the same as the white man, and we know how to work as well as the white man; then why should we not have the same privileges as the white man?
In the end, no discernable changes were implemented (though they did send him away with some autographed portraits). Chief Capilano subsequently severed ties with the Catholic Church and banned them from his settlement, feeling that they did not support his mission for equality and land rights. In turn, Catholic officials felt Capilano was becoming too radical – he did no longer impress the sort of influence they had originally planned for him. The government’s inaction ultimately led to the creation of province-wide political organizations including the Indian Tribes of the Province of British Columbia, the Nisga’a Land Committee, and the Allied Tribes of British Columbia, among others. Chief Capilano’s initiative, though immediately unsuccessful, inspired new generations of Native people to take charge of their political agency.
Despite being pegged as a “troublemaker” by some non-Native critics for his repeated attempts to organize tribes, upon his death in 1910, Native leaders and communities celebrated Chief Capilano as a powerful leader and icon. Today, the North Shore features many landmarks bearing his name, including Capilano Lake, River, Road, and University.
Stevie Wilson is an historian masquerading as a writer. After serving as an editor for the UBC History Journal, she’s decided to branch out with a cryptic agenda: encouraging the people of Vancouver to take notice of their local history and heritage with You Should Know, a Scout column that aims to reveal to readers the many historial things that they already see but might not undertstand.
The GOODS from Olive & Anchor
Horseshoe Bay, BC | We are currently looking for a front of the house manager to join our dedicated and growing management team. The ideal candidate must be proactive, task- and detail-oriented individual with a commitment to leadership and hospitality. He or she thrives in an energetic and fast-paced environment while having the ability to train, motivate, orchestrate, and lead a team of seasonal staff members to foster professional development skills. He or she must have a minimum of 1-2 years management experience in a casual fine dining establishment with considerable knowledge of food and drinks. To apply, please send your cover letter and resume in confidence to firstname.lastname@example.org, subjected as “Floor Manager”.
We are also currently looking for part time servers who are committed, proactive, task and detail-oriented with a commitment to hospitality. He or she thrives in an energetic and fast-paced environment while having the ability to follow instructions, prioritize, multi-task, organize, and work respectably and professionally in a team-oriented environment. He or she must have a minimum of 1-2 years management experience in a casual fine dining establishment with considerable knowledge of food and drinks. To apply, please send your cover letter and resume in confidence to email@example.com, subjected as “P/T Server”. Learn more about the restaurant after the jump… Read more
We’ve invited Horseshoe Bay’s Olive & Anchor to join our GOODS section as an excellent place for a North Shore meal. They are now proud members of Scout, and as such we will be posting their news in addition to hosting a page for them on our awesome, curated list of independent goodnesses. We’d like to take this chance to thank them for their support, and for making BC a more delicious place to be.