GOODS: Local Ingredients Bring The Drive’s Woodland Smokehouse & Commissary To Life

March 13, 2012 

Woodland Smokehouse is located at 485 Commercial Dr. in Vancouver | 604-681-0660 | woodlandsmokehouse.com

The GOODS from Woodland Smokehouse

Vancouver, BC | Imagine a business where you could take home top shelf restaurant flavour prepared by Executive Chefs at a price lower than most quality groceries. A business built by successful Vancouver restaurateurs and food specialists, Woodland Smokehouse is a foodie’s delight with a pantry full of mouth watering smoked meats, fish and sausages, freshly baked breads, a menagerie of sauces, stocks, pastas and fresh sandwiches to go. Your own kitchen will never be the same. More after the jump… Read more

DINER: Gastown’s Cobre To Close At The End Of March To Re-Open Next Door In Summer

March 12, 2012 

Cobre is on the move. From the inbox…

After five years at 52 Powell the much beloved and critically acclaimed Cobre Restaurant is moving! This means the successful venture brought to you by owners Tyson Reimer, Chef Stu Irving and Jason Kelly can expand in order to tempt your palate even further!

However just when you thought you’d have to drive miles for those incredible taquitos rest assured, you won’t have to travel far at all. In fact Cobre is moving to a bigger space right next door to its current location; literally two feet away!

“Our lease came to an end and we have an opportunity to get into a space with more seats and all on one level,” says Reimer, “While we have really enjoyed the feel and the different levels of the room at Cobre, the new space will allow us to expand with a more defined lounge section.” Reimer adds, “The bonus of moving next door means we don’t have to alienate the local and devoted clientele we’ve built up over the past five years.”

The new Cobre will maintain all the character of the previous room with exposed brick and copper accents. Those in the lounge will be able to people watch from two massive bay windows at the front of the building.

Now the bad news. Cobre will be closing at the end of March for a few months as crews work on the fantastic new space.

“Lots of work goes into these old Gastown buildings to make them useable,” adds Kelly, “Whole new venting systems need to be put in and more without destroying the integrity and the unique history of the space; it was a challenge the first time and we’re looking forward to the finished product this time!”

Cobre’s new home will have a similar open concept feel with Chef Irving overseeing the delectable tapas plates as they head out to Vancouver’s watering mouths! Between closing Cobre and opening the new space, Chef Irving will be trekking to Mexico and Central America in search of new flavours for you to explore!

Stay tuned for the grand re-opening of Cobre Restaurant!

ALL ANTICIPATED OPENINGS

GOODS: The New “Woodland Smokehouse & Commissary” Joins The Scout Community

February 2, 2012 

We’ve invited the new Woodland Smokehouse & Commissary on The Drive to join our curated GOODS section as a recommended local business. They’re now proud members of Scout, and as such we’ll be posting their news in addition to hosting a page for them on our awesome list of independent goodnesses. We’d like to take this chance to thank them for their support of Scout, and for making Vancouver a tastier place to live.

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ALL THE LOCAL “GOODS”

Woodland Smokehouse & Commissary

January 25, 2012 

Details

485 Commercial Drive, Vancouver BC
Telephone: 604-681-0660
Email: sales@woodlandsmokehouse.com
Web: www.woodlandsmokehouse.com | Twitter | Facebook

Gallery

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The People

Owners: Tyson Reimer & Ryan Murfitt (above)
Chef: Anatoli Belov

About Woodland Smokehouse and Commissary

Designed and conceptualized by restaurateurs’ Tyson Reimer & Ryan Murfitt [Cobre, Peckinpah], Woodland Smokehouse & Commissary is the proverbial, food factory and market. Nestled on the corner of Commercial Drive and Hastings Avenue, (Just off of Woodland Avenue), the 6500 square foot complex provides every necessity needed to produce, package, sell and ship fine food to virtually anywhere in the lower mainland.
Providing both the studio and gallery space, Woodland S&C has a seemingly endless canvas for any culinary artist to reach their full their full potential. Chefs & Restaurateurs have access to a retail storefront, which is branded and designed to take restaurant quality meals, back into the home. An entirely new concept for the Vancouver culinary community, Woodland S&C focuses on the professional chefs & food artisans providing meal solutions. Set to launch in early February Woodland S&C is destined to brand its logo on the Hastings-Sunrise community. Come in for a tour anytime, we are always interested in what others can, bring to the table.

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On Accidentally Stumbling Into The Most Delicious Luck Ever…

December 7, 2010 

by Andrew Morrison | I took my kids out for dinner at Sea Monstr Sushi in Gastown last night and the chef, Keith, told us that they boys and girls at Peckinpah down the street were testing their brand new meat smoker for the very first time. So we paid the bill and split pretty quick. Popping our heads in, we could smell the work in progress. If you can imagine a flower – the best flower ever with an aroma so intoxicating that it made your knees weak – then imagine a glorious field of them in full bloom. That was the smell when we walked in.

The smoker, a big metal beast behind the bar, would open in 30 minutes. Can we come back and watch? “Sure. You can try some too if you want.” So we went over to L’Abattoir for dessert (awesome) and then returned just in time for the christening. I didn’t have a proper camera to record the occasion, only my iPhone. We stuck around and ate some ribs and sausage, and I’m still reeling from the unexpected joy.

“Daddy, when will it open?” Patience, my son. Peckinpah is still very much under construction, but they aim to unleash shortly, as in before Christmas. So be good for goodness sake.

ALL ANTICIPATED OPENINGS

Inside Gastown’s “Peckinpah” As It Gets Closer To Opening Day…

November 2, 2010 

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by Andrew Morrison | I took a gander inside the Peckinpah space yesterday to see how they were coming along. They’ve suffered some delays but it appears as if they’re back on track. As you can see from the photos below, the bar has taken shape, and much of the kitchen equipment has been installed (the brand new smoker looks and smells amazing). Cooler still are the archaeological finds. Behind a false wall downstairs where the washrooms are being built they discovered a Georgia Straight wallpaper job dating back to the year I was born (1973), a series of antique bottles, a dusty book of mint condition vinyl (still in their yellowing sleeves) and much more. Take a look:

Read more

Tyson Reimer & Ryan Murfitt To Open “Peckinpah” In Gastown…

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Restaurant builder Ryan Murfitt (Bao Bei, Calabash, and many more) and restaurateur Tyson Reimer (Cobre, Deacon’s Corner) have secured a lease of the ground floor at 2 Water Street. If you’re not familiar with the address it’s the beautiful Italianate-style Byrnes Block (1887) next door to Six Acres. It’s a heck of a corner location, facing out on on both Carrall and Water. Photos and more after the jump… Read more

First Look At Gastown’s New Deacon’s Corner

Deacon’s Corner, the new diner project from the folks who brought us Gastown’s Cobre, has now opened at 101 Alexander, just exactly one block east of Incendio. I took my youngest son down for some Mac & Cheese today and took a few snaps. It’s comfortably no frills, and though there’s still a little bit of work to be done it’s easy to imagine them doing well. We went early and it was dead (they’d just opened), but then it filled up remarkably fast with walk-ins.

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If you’re curious as to how Deacon’s Corner developed over time, I’ve dug up some “opening soon” pics below for your perusal and comparison:

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And here’s what we wrote when we first got wind of it back in November:

Located at 101 Main at Alexander across the street from the Alibi Room and just two blocks east of a resurgent Gastown’s gritty glitz, the joint will sling the stuff of diner legend: corned beef hash; biscuits and gravy; meatloaf; and I assume a variety of other wholesome bits of chow. It’s food we might be needing to get used if things get bad. Really, if the markets totally implode (and I mean more than they already have and Vancouver is plunged into a recession worse than the early 80’s), this stuff will be like cake. If the markets stabilise and everything is cool, Barack Obama might turn out to be faulty charm robot from the future and we may also be plunged into a war with China after Pakistan and India trade frisky nukes in the wake of the Mumbai attacks. Either way, I’m looking forward to the corned beef hash, and no matter what the next six months bring, the nearby cop shop will likely provide them with lots of trade. Always wise to saddle up to a customer base that won’t be seeing massive layoffs any time soon. Good security, too.

Deacon’s Corner was the name of an old gas station near owner Tyson Reimer’s childhood hood outside Winnipeg. “We aren’t doing anything modern,” he told me by phone tonight. “No wraps. No breakfast burritos. We want to stay true to the classic diner.”

Take a look at the menus – Breakfast and Lunch. Breakfast all day! Word.

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Andrew Morrison is a west coast boy who studied history and classics at the Universities of Cape Town and Toronto after an adolescence spent riding skateboards and working in restaurants. He is the editor of Scout Magazine, the weekly food and restaurant columnist for the Westender newspaper, and a contributor to Vancouver and Western Living magazines.

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First Look At Deacon’s Corner

November 28, 2008 

With the economy teetering on the total tank, opening a 30′s style, 75-seat lunch counter diner ain’t such a bad idea. Say hello to Deacon’s Corner, an under construction, 7am to 3pm, cheap and cheerful greasy spoon from the folks who gave us Powell St.’s Cobre. Opening day is slated for a little over a week away.

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Located at 101 Main at Alexander across the street from the Alibi Room and just two blocks east of a resurgent Gastown’s gritty glitz, the joint will sling the stuff of diner legend: corned beef hash; biscuits and gravy; meatloaf; and I assume a variety of other wholesome bits of chow. It’s food we might be needing to get used if things get bad. Really, if the markets totally implode (and I mean more than they already have and Vancouver is plunged into a recession worse than the early 80′s), this stuff will be like cake. If the markets stabilise and everything is cool, Barack Obama might turn out to be faulty charm robot from the future and we may also be plunged into a war with China after Pakistan and India trade frisky nukes in the wake of the Mumbai attacks. Either way, I’m looking forward to the corned beef hash, and no matter what the next six months bring, the nearby cop shop will likely provide them with lots of trade. Always wise to saddle up to a customer base that won’t be seeing massive layoffs any time soon. Good security, too.

Deacon’s Corner was the name of an old gas station near owner Tyson Reimer’s childhood hood outside Winnipeg. “We aren’t doing anything modern,” he told me by phone tonight. “No wraps. No breakfast burritos. We want to stay true to the classic diner.”