by Nic Bragg | From Kitsilano’s Zulu Records, we once again present our monthly Scout feature, the Zulu Report. Within, you’ll find The Track – the song on heavy rotation in the shop this week; The Playlist – our selection of videos; and The Gig – the “must-see show” on the horizon. From our ears to yours, enjoy… Read more
The GOODS from Quail’s Gate Winery
West Kelowna, BC | Located in the beautiful Okanagan Valley at Quails’ Gate Estate Winery, Old Vines Restaurant offers a premium venue to further establish and develop your career in the culinary arts. As one of the few winery restaurants open year-round, the stage is set for our culinary brigade to showcase each season’s bounty of ingredients in an unrivaled setting. Our deeply rooted belief in farm to table cookery marries well with our family business values and philosophies. As our Estate Winery grows, so does our culinary offerings and as such, we have an opportunity for a dedicated, passionate culinary professional to join our team as Chef de Cuisine.
Reporting to the Culinary Director Roger Sleiman, the Chef de Cuisine will be responsible for the daily operation of Old Vines Restaurant; including but not limited to menu development, ordering, inventory, performance management, human resources, hygiene and safety standards. The Chef de Cuisine will maintain Old Vines Restaurant’s high standard of quality and service and strive to not only meet but exceed in every aspect of their role. In collaboration with the Culinary Director the Chef de Cuisine will participate in all on/off-site functions, including group functions, vineyard dinners, private dinners, festivals, and Culinary offerings available through the Wine Shop located at Quails’ Gate Estate Winery.
Applicants should have successfully completed a formal chef training program & have their Inter-Provincial Red Seal, along with the Food Safe Level 2 Certificate. They should also have a minimum of 5 years of experience cooking, preferably in a fine dining establishment in a leadership position and demonstrate excellent saucier skills and complete understanding of meat and fish butchery. If this describes you then please forward your resume and cover letter to Human Resources at employment [at] quailsgate.com. Read more
by Treve Ring | Quietly tucked away in sleepy, picturesque Okanagan Falls, winemaker Dwight Sick and winery owners Larry Gerelus and Linda Pruegger have been planting experimental plots of European grapes not typically (or ever) seen before in BC. Ballsy a bit, brave a lot, the team realized the high potential of their site’s soils, climate and terroir and started searching other wine regions for similar conditions. They’ve since planted and successfully produced limited wines/blends including tempranillo, dolcetto, teroldego, marsanne and albariño.
And grenache; a beautiful, kickass grenache, to be exact – one that references the Rhone and the south of France while tipping its hat to Australia and Spain. And yet it somehow feels firmly rooted in the Okanagan. Canada’s first commercial grenache should pave the way for many more. Now in its second vintage, it’s even better than the highly promising inaugural 2012. Expressive pepper at first whiff, warm cedar spice, ripe red cherry, cranberry, strawberry jam and a huge whack of savoury and cracked pepper spice on the bright finish. Impressive, exciting, alluring – we want more of this in BC! I recently asked Dwight about its Message In A Bottle…
Stag’s Hollow Grenache 2013 | Okanagan Valley, BC | $30 +35501
Straight up – why did you make this wine? I’m a Granachista. I love everything about this pure, delicious grape. I started conceptualizing this wine 10 years ago and planted the vineyard in 2006. It has been my special wine child ever since. Grenache is everything pinot noir wishes it could be and it is only a matter of time before everyone discovers its wonders.
Where are the grapes from? The vast majority of the fruit (70%) was grown at Kiln House Vineyard which is on the West Bench of Penticton. It is a special site with a warm, southern sloping aspect and it remains frost-free late into the fall (long after most of the rest of the Valley’s vineyards have been frosted out). I personally planted this site in 2006 and have managed the vineyard ever since. The balance of the fruit is grown at Hearle Vineyard on the East Bench of Osoyoos. It is a stunning growing site and the grenache vines planted there in 2010 are showing great potential for the future.
Your ideal pairing with this wine would be…? Duck confit is my favourite. I have a recipe that uses blood orange, Chinese five spice and anise in the glaze. It is a heavenly match.
Favourite BC wine, other than yours? Tough call, as there are several. I’m going to single out some wines from a fresh face in the Okanagan, Dylan Roche. The single vineyard merlots he has produced for Intersection Winery are honest and delicious wines. Additionally, he and his wife have also started a new winery label of their own called Roche Wines and the Pinot Gris is unlike any other in the Valley (in a good way).
What do you drink when you’re not drinking BC wine? Wines: grenache (red, white, rosé and blends) from Rhone, Roussillon and Spain, Syrah from Washington State. Beers: I’ve been enjoying various wet hopped IPAs this fall and love Surrey-based Four Winds Brewing’s Wild Flower Saison.
The GOODS from Okanagan Crush Pad
Kelowna, BC | The second annual Wine Tourism Day in North America will take place on November 8th, 2014. Wineries, hotels, restaurants, and other wine tourism businesses across North America are offering special events to the public on this day to celebrate the importance (and fun) of wine tourism. Events differ and can range from wine pairing dinners to music events to structured tastings. Search for an event near you and register for the Penticton Wine Tour Giveaway.
To celebrate this special day and the bounty of BC wine, Summerland’s Okanagan Crush Pad Winery will be open on November 8th from 12pm to 5pm and will be featuring tastings of all of their sparkling wines paired with a special little treat catered by Chef Planiden’s Culinary Adventure. Okanagan Crush Pad has also gathered neighbouring wineries, a hotel, and restaurants to offer an incredible weekend getaway in BC wine country. Get all the details after the jump. Read more
by Stevie Wilson | Though it doesn’t quite fit into the traditional concept of what a “heritage” structure should look like, UBC’s Empire Pool has been a fixture of the campus landscape for 60 years. The 50-meter long outdoor pool was built for the British Empire & Commonwealth Games in 1954, and has since hosted numerous men’s and women’s swimming and diving events that have drawn large crowds from across the city. Architects Sharp & Thompson, Berwick, Pratt (including Frederic Lasserre and F.W. Urry) not only designed the pool but also the adjacent Warm Memorial Gymnasium, which opened in 1951. The firm had previously been selected as the official University architects by an international competition in 1912.
Sadly, the 60th anniversary of the Games also marked the end for Empire Pool. Though popular with students, athletes, and the general public, the facility was permanently closed early this year due to a filtration/mechanical failure. All is not lost, however, as the historical record is loaded (particularly with photos), and a brand-new $38.5-million Aquatic Centre is poised to replace both the outdoor lanes and the adjacent 1978 indoor centre by 2016.
The GOODS from Cavalier
Vancouver, BC | It might be the time of year to layer up, but you mustn’t forget about your accessories. We wanted to keep it simple this Fall and go with understated and refined sterling silver pieces that can be paired with nearly any outfit. It’s also getting close to that time of year when you need to start thinking about holiday gifts so the shots above are a little inspiration from our latest Fall shoot featuring designs by Army of Rokosz, Catherine Hartley, Foe and Dear, Hilary Druxman, and Wolf Circus. Learn more about the shop after the jump… Read more
(via) As serial campers, we treasure a reliably warm and functional “base layer”. Accordingly, we’re digging the hell out of this Poler x Airblaster Ninja Suit. The four-way stretch Merino Wool and lycra onesie suit comes complete with hood, chest zip, thumb hook cuffs, and a crotch fly for #1 access. It’s bright and weird and the badge makes it clear that you’re not to be fucked with. There’s no way a Sasquatch would dare approach the unpredictable wearer of such an imposing garment. It’s just too dangerous! A little pricy at $189.99, but as soon as we started thinking of it as lingerie it made sound financial sense.
We’ve invited the Chefs’ Table Society of BC to join our GOODS program as a great organisation that every member of the local hospitality trade should be a part of. They are now proud members of Scout, and as such we will be sharing their news and 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 Vancouver a more delicious place to be.
by Andrew Morrison | The annually anticipated list of Canada’s Top 10 Best New Restaurants is out today from enRoute magazine and it’s a one-two knockout combo for BC. The Farmer’s Apprentice in South Granville took the #2 spot and #1 went to Tofino’s Wolf In The Fog. Congrats to all who cracked the list, with a special high-five to former Vancouverite Dale Mackay and his crew at Ayden in Saskatoon for not only landing the #8 spot, but also for winning the People’s Choice Award.
Here’s the basic skinny in the words of enRoute…
On a month-long culinary journey that took noted food writer Andrew Braithwaite from Tofino, British Columbia to St. John’s, Newfoundland, he discovered a group of chefs, sommeliers and restaurateurs who continued to explore this country’s terroir and redefine what it means to dine out in Canada. The Top 10 restaurants in order are:
1. Wolf in the Fog (Tofino): “On the extreme west coast of Vancouver Island, where rainforest meets ocean, you stumble up a flight of stairs and into a soaring cedar-clad room above a surf shop where chef Nick Nutting leads a crew trained in the precise details of fine dining.”
2. The Farmer’s Apprentice (Vancouver): “Each small plate – more often, a bowl – conjured by owner David Gunawan is a precise jumble of textures and flavours. Digging in is a sort of black magic.”
3. Le Vin Papillon (Montreal): “Long-time Joe Beef guru Vanya Filipovic fills massive chalkboards with organic wines to run with a vegetable-focused cuisine from boyfriend and chef Marc-Olivier Frappier.”
4. RGE RD (Edmonton): “The heart of Blair Lebsack’s kitchen is a wood-burning oven that consumes birch and maple at 700oF, curing honey ham and smoking Salt Spring Island mussels or even dehydrated local milk during the off-hours.”
5. Mallard Cottage (St. John’s): “Todd Perrin spent two years restoring a heritage property in Quidi Vidi Harbour for this brilliant mash-up of fine dining and comfort cuisine on the outskirts of St. John’s.”
6. Bar Buca (Toronto): “Rob Gentile’s restaurant likes to pretend it’s a simple bar for sipping Barolo. You’re here to drink, sure, but you’re also here to eat things like tiny fried smelt dusted with fennel salt.”
7. The Chase (Toronto): Chef Michael Steh doesn’t lean on molecular trickery or audacious ingredients to wow. His food is more direct and more delightful than that, in an atmosphere that makes you want to say yes to things.
8. Ayden (Saskatoon): Top Chef Canada winner Dale MacKay gambled that Saskatoon was ready for lime – and lemongrass – and ginger-dusted chicken wings. Ayden isn’t about showing off Prairie cooking to the world – it’s about bringing the world home.”
9. Légende (Quebec City): Northern Quebec is the culinary hunting ground that Frédéric Laplante mythologizes at his capital-city bistro. Cornish hen gets a boreal accent from balsam fir fleur de sel.”
10. Edna (Halifax): Jenna Mooers’ North End bistro digs up treasure from the fertile soils of Nova Scotia’s Annapolis Valley and hauls it out of the brisk Atlantic waters.”
The Top 10 restaurants will officially receive their awards during the annual Canada’s Best New Restaurants Gala celebration on November 20 in Toronto.
The GOODS from The Cinematheque
Vancouver, BC | Halloween gets the Cinematheque treatment with a trio of art house horror classics screening from brand-new restorations: Werner Herzog’s Nosferatu the Vampyre with superbly creepy Klaus Kinski as the Count; 1973 cult folk-horror favourite The Wicker Man; and David Lynch’s enduring midnight movie Eraserhead.
On October 31 and November 1, all three films will screen in special Halloween triple bills at a special price: $20 Adults / $18 Seniors/Students. To celebrate the just-announced return of Lynch’s uber-bizarre, uber-loved Twin Peaks, we encourage you to dress up as your favourite character. There’ll be refreshments, decorations, and damn good coffee. Read more
Unlike most coffee growing regions of the world, in Ethiopia the folks who grow the coffee, also drink the product. Long considered the birthplace of the beverage, Ethiopia produces some of the best. This little film is a love song to coffee, the grueling work that goes into producing it and the importance of small farms and cooperation in that process.
The GOODS from Beta5
Vancouver, BC | We are looking to bring on a Senior Pastry Cook and a Chocolatier, each with experience and a work ethic that will help them keep pace with our our hard-working team during the upcoming holiday rush. The positions are full-time and permanent. We are accepting resumes from dedicated, professionally trained pastry cooks and chocolatiers with a minimum of one year of professional industry experience, or from recent culinary school graduates who are interested in hard work and a fast-paced learning environment.
We are also looking to hire for our retail operation. We’re looking for someone is capable of sharing their excitement about food, who can recall flavour profiles and ingredients quickly, and who is experienced in fine dining, luxury retail, or hospitality. We are currently accepting resumes from candidates looking for both seasonal retail work (Nov 1 – Dec 24) and permanent full-time work. Resumes for all three positions can be sent to jess [at] beta5chocolates.com.
Six days a week, our customers flood to our little shop, hidden away in the false creek flats between Strathcona and Mount Pleasant. From cream puff super fans and dessert thrill seekers to the chocolate curious, we aim to provide our customers with knowledgeable, tailored customer service. BETA5 Chocolates is the city’s best kept secret for all things dessert. We have been named as one of the Top 10 Chocolate Shops in North America, and our chocolates have received numerous awards, including Gold at the International Chocolate Awards. Read more
This mesmerizing photo series depicts the isolated stillness of transit passengers from the outside looking in. The work by London-based street photographer Nick Turpin is aptly titled Through a Glass Darkly.
Turpin peered in from a distance to capture individuals as they stared out foggy windows during the winter months. Some have wiped the fog away to get a better view of the exterior while others have rested their heads against the glass for a nap. The fuzzy profiles of men and women, young and old, is indistinct. As a result, viewers are invited to invent stories and interpret the scenes based on only what we can distinguish through the haze.
Needless to say, Vancouverites should find the works strikingly familiar. More here.
The GOODS from The Keefer Bar
Vancouver, BC | The Keefer Bar in Chinatown is looking for a motivated & passionate individual to join our team as a Cook. You will be responsible for managing a small (1 person) kitchen in a busy cocktail lounge. You will be in charge of food service for 3 (possibly 4) days a week, menu, organization and to ensure compliance with applicable health regulations. Learn more about the restaurant, the position and how to apply after the jump… Read more