Raincity Grill, Nu, And “C” To Cater To Locals During Games
January 13, 2010
The Kambolis group of restaurants will welcome the world, and Vancouverites, during the 2010 Olympic Games
News from Scout supporters “C”, Raincity Grill, and NU
Vancouver, BC | Vancouver will be feeding approximately 50,000 officials, media, volunteers and of course hungry athletes during next month’s Winter Games. That figure doesn’t include the hundreds of thousands of visitors and spectators who will also be searching for supper. Many restaurants are booked for Olympic business already which means that getting to, parking at and finding a table at your favorite local haunt might be tough come February. So where will Vancouverites go for local gastronomy during the games?
Enter the Kambolis group. Harry Kambolis, owner of Raincity Grill, C Restaurant and nu restaurant + lounge, has set aside parts of each dining room so locals can enjoy gold medal gastronomy throughout the month of February. What’s more is that his culinary teams have created menus to match. Please find attached the Games inspired food (and cocktail) menus for each of the restaurants.
Raincity Grill, C and nu will be open for regular hours throughout the games and will also be serving their respective a la carte menus. As an added incentive simply remember that all three restaurants are in areas with no traffic restrictions and both C and nu have free parking. Perfect for a story on where locals will dine during the games. If you have any questions don’t hesitate to call (778-893-3447) or email. Read more
Naramata’s JoieFarm At “C” Restaurant Next Sunday Night
November 12, 2009
Six courses on Sunday, November 22nd at 6 pm for $110 (tax and grat included)
News from Scout supporters JoieFarm
We would like to announce an upcoming dinner with Canada’s premiere seafood restaurant, C Restaurant on Sunday November 22nd at 6 pm. We are always especially pleased to stand up with former colleagues and C Restaurant represents a pinnacle in Michael’s restaurant career having served there as sommelier almost 10 years ago. Since our first release in 2005 C Restaurant has been a tremendous supporter of JoieFarm and the compatibility of their cuisine with our wines is absolutely seamless. Read more
“C” Publishes It’s Highly Anticipated Cookbook, “C Food”
October 15, 2009
"C Food" is already receiving international accolades with invitations to events like this year's International Festival of Culinary Photography in Paris
News from Scout supporter “C” Restaurant
Vancouver, B.C. | From the restaurant the Globe and Mail calls “the most original and exciting fish and seafood restaurant this country has ever seen,” comes a highly anticipated cookbook by owner Harry Kambolis and executive chef Robert Clark… Read more
Western Living Mag Announces Its “Top 40 Foodies Under 40″
October 10, 2009
In their new issue, Western Living magazine has tapped a brigade of young Canadian food, wine and restaurant types for their annual Top 40 Foodies Under 40 feature, calling them a “new generation of passionate chefs, restaurateurs, food producers, wine and spirits experts and activists who are helping to define and change the way we eat in Western Canada today.” I am humbled to be included among them, with the sterling likes of Karri and Nico Schuerman (owners of Chambar, Cafe Medina, and Dirty Apron); Andrea Vescovi (sommelier at Blue Water Cafe); Craig Noble (film maker, Tableland); Angus An (owner/chef of Maenam), and many more who are 40 times more deserving than I.
BookBlog: How I Learned To Stop Worrying By Eating Cheese
October 6, 2009
Saltspring Island Cheese Co. founder David Wood and chef Robert Clark
Yesterday, damned early, I found myself in the passenger seat of a car lined up at Horseshoe Bay for the first ferry, worrying that I didn’t have enough cellphone juice to last the journey. Robert Clark, the executive chef of “C”, Raincity Grill, and NU restaurants, was behind the wheel. Asleep in the back seat was “C” chef de cuisine Quang Dang. Next to him was an old friend and co-worker from back-in-the-day, Ben Berwick, now sous chef at Kitsilano’s Hapa Izakaya. It was going to be a good, sunny day on Saltspring. Read more
Making Waves In Support Of Sea Urchin Harvester Association…
September 23, 2009
"C" Restaurant executive chef Robert Clark | “The fisherman-to-chef relationship that C Restaurant is known for is now expanding to include sea urchin fisherman”.
News from Scout supporter “C” Restaurant
Vancouver, B.C. – Robert Clark, Executive Chef at C Restaurant and his Chef de Cuisine, Quang Dang took to the boats in Steveston on Friday, September 18, 2009. The pair were on-board to promote the work of British Columbia’s Sea Urchin Harvester Association. Clark and Dang along with the Association are once again bringing a local sustainable seafood product one step closer to the general public. Read more
Vancouver’s Top Toques Line Up And Sign At UBC Feast of Fields
September 18, 2009
Chefs Table Society president Pino Posteraro signs a copy of Vancouver Cooks 2 at Feast of Fields
Attendees at last weekend’s Feast of Fields on UBC Farm were given the first opportunity to purchase the new Vancouver Cooks 2 cookbook and have it signed by a dozen of its 70 chef contributors. The book, which features 120 recipes from BC’s best restaurants, “officially” goes on sale in mid-October, but can be purchased in advance at Barbara Jo’s Books To Cooks and those participating restaurants that have sequestered cases of their own (be sure to ask when making your dinner reservations this week).
Many thanks to Tiffany Soper for the following photographs. Click through to see who turned up… Read more
“C” Restaurant Now Serving The 1st Ever “Tagged” Local Lingcod
September 9, 2009
Staying Accountable at C
News from Scout Supporter “C” Restaurant:
“Counting every fish has to be one of the cornerstones of any sustainable management plan,” says C Restaurant’s Executive Chef Robert Clark. He has been working with B.C. fisheries in an attempt create a system that tags fish in order for them to be properly accounted for. “This allows us to go one step further to protect both our oceans and our fish,” says Clark. Read more
“C” Wins Seachoice Competition
November 26, 2008
"C" chef de cuisine Quang Dang's winning dish of proscuitto wrapped Qualicum Beach scallops
The dish pictured above tasted better than it looks (and it looks pretty damn fine!). This was a fun, if a little tense culinary competition in a stunning location (Jericho is Vancouver’s left nipple): one that was particularly tough to judge considering the high degree of expertise exhibited by an excellent and highly motivated field. The name of the game was sustainable seafood, and the competing chefs rocked out with the good stuff.
My one regret? Drinking the wine pairings as prescribed. In my closing speech when I announced the winner I think I actually said something along the lines of “fish is only good when it tastes like something it isn’t.” Er…polite laughter. Bogey for the course.
Press release below:
Vancouver, BC | Blazing a trail for our troubled seas, C Restaurant Chef de Cuisine Quang Dang proudly presents another competition winning plate – this time, at the 2nd Annual Sea Choice ‘For the Love of Fish’ Challenge held on November 15 at the Jericho Tennis Club in Vancouver. No stranger to working with sustainable seafood ingredients like BC Albacore tuna, sablefish, Dungeness crab, Pacific sardines, farmed mussels and oysters, Dang skilfully demonstrated the versatility and obvious quality of our local, sustainably harvested seafood products in fine style. Reviewed by an auspicious panel of judges namely, Hidekazu Tojo (Tojo’s), Karen Barnaby (The Fish House in Stanley Park), and Vancouver food writer, Andrew Morrison (West Ender, scoutmagazine.ca), Dang prepared a dish of Oyama Prosciutto wrapped sablefish and Dungeness crab.
The event was an opportunity for Vancouver’s top culinary masters to showcase their talents as well as support healthy oceans and demonstrate how delicious sustainability can be. In the student tier, Dylan Foss and Jiro Suzuki from Vancouver Community College took first and second place, while Dean McGregor of the Art Institute came in third. Foss is currently employed part time at C’s sister restaurant NU Restaurant + Lounge, garnering experience as a line cook. In the professional tier, Quang Dang from C Restaurant took top prize with Colman Herrington of Bluewater Café + Raw Bar coming in second and Aramark Canada’s Jasper Cruickshank in third place.
SeaChoice is a comprehensive seafood markets program with the primary goal of realizing sustainable fisheries in Canada and abroad to which Harry Kambolis’ three restaurants have been an avid supporter of. SeaChoice has seen a tremendous increase in support over the last year, and the positive momentum that the sustainable seafood movement has gained is invaluable for our oceans. For more information, visit www.seachoice.org.
An exquisite waterfront setting and graceful, choreographed service compliment the top-quality seafood served at C, making for an unforgettable dining experience. C Restaurant is located at 1600 Howe Street, one block south of Beach Avenue on False Creek. For more information or to book your reservation, please call 604.681.1164 or visit www.crestaurant.com.
The Lost Rob Clark Tapes
November 17, 2008
On the day we launched Scout nearly two weeks ago I had stumbled across a rather amusing video of chef Robert Clark. 48 hours later a reader sent me an email saying it was a dead link, and asking that I fix it pronto. It’s back online now, only there are now four videos instead of 1.
We start with Harry Kambolis, owner of Raincity Grill, Nu, and “C” Restaurants:
Now Quang Dang, chef de cuisine at “C” Restaurant:
Now Joseph Sartor, chef de cuisine at Nu:
And finally, the divalicious Robert Clark, grand poobah:
