by Claire Lassam | Presenting Scout’s weekly Food Media Omnibus, a collection of links to the local and international food stories of the day…
The New York Times discusses the merits of cookbooks becoming ebooks.
The Globe and Mail takes on the gender of condiments.
The Georgia Straight gives you every tip to make this Thanksgiving easy.
The WE dreams up the restaurants Vancouver really needs.
Learn to cure your own pork at Foodists.
The world’s most influential chefs pen a letter to tomorrow’s chefs on Butter on the Endive.
The Guardian raises an eyebrow at a pub getting 2 Michelin stars.
Grace Bonney (who may or may not be my idol) gives tips on home entertaining at Bon Appetit.
Energy drinks get political in The Province.
The Ethical Kitchen gets its organic meat recalled in the North Shore News.
Thomas Keller chats about the process of opening a pop-up French Laundry in London.
If you’ve ever eaten those beautiful micro greens at a high end restaurant, they probably came from the Chef’s Garden. Psst! You can grow them at home.
Claire Lassam is a baker, blogger, and freelance writer based in East Van. She has been cooking and baking her way through the city for nearly five years, working in restaurants ranging from Cioppino’s to Meat & Bread. She currently toils at the soon-to-open Cadeaux Bakery in Railtown and runs the baking blog Just Something Pretty.
Tom Doughty and chef Rob Belcham of Refuel and Campagnolo took possession of 2297 East Hastings this afternoon. The pair aim to open a new restaurant in its place called Campagnolo Roma. It will be based on the original Campagnolo concept and brand, only the fare will be more regionally specific to the Eternal City of Rome (expect a battery of flatbreads, real deal Amatricianas and Carbonaras, et cetera). The 35 seat space (plus another 8 on the patio) will replace the now defunct Caribbean Hot Pizza Express (no loss there) and is directly opposite Red Wagon. It will go under the reno knife immediately, and will open in May at the earliest. Ted Anderson (currently at Refuel) will be the opening chef.
See what we did there? Paula Deen simply terrifies…
We’ve invited Granville Island’s Dockside Restaurant & Brewing Co. to join our GOODS section as a recommended local company. They are now proud members of Scout, and as such we will be publishing their news on our front page and hosting a page for them in our list of local and independent goodness. We’d like to take this opportunity to thank them for their support of our little website!
If you think your business would be a good fit for Scout, we want to know.
We have invited The Lazy Gourmet to join our GOODS section as a recommended local caterer. They are now proud members of Scout, and as such we will be publishing their news on our front page and hosting a page for them in our list of local and independent goodness. We’d like to take this opportunity to thank them for their support of our little website!
If you think your business would be a good fit for Scout, we want to know.
We have invited Nook restaurant on Robson to join our Goods section. They are now proud members of Scout, and as such we will be publishing their news on our front page and hosting a page for them in our list of local and independent goodness. We’d like to take this opportunity to thank them for their support of our little website. If you think yours would be a good fit for Scout, we want to know.
It looks like Ki restaurant next to Market in the Shangri-La is finally accelerating its construction after gathering dust for the past two years. The Japanese-themed restaurant will be the latest from David Aisenstat, aka “Lord of The Keg” (nearly 100 locations across North America) and The Shore Club on Dunsmuir. I’ve been to the Ki in Toronto and was far from impressed. The food was over-priced and uninspired, and the scene was mid-management corporate at lunch and cougar-hopes-up at dinner. It felt like a fancy Earls put together by a Japanese Walt Disney. Meh. Read more
Oyster Seafood & Raw Bar is now a proud member supporter of Scout. We will be publishing their news on our front page and hosting a page for them in our list of recommended restaurants to check out. We’d like to take this opportunity to thank them for their support of our little website. Click ahead to read on or jump directly to their Scout page here… Read more
Have a creative person high up on your Christmas list who is tricky to shop for? Registrations for the Food Writing In The Modern Media Landscape course at the Pacific Institute of Culinary Arts are still being accepted online here, and nothing says I love you better than go learn something…
It’s a fun class, but a serious one. Over five Monday evenings beginning January 24th, students will examine Vancouver’s current print media landscape and discuss the opportunities within it; tackle the local food blogs to see what works and what doesn’t; find out how to carve a niche as a blogger; learn how to write restaurant reviews; be shown the implications and applications of social media; become familiar with the tools of the trade, and taught how to work to their strengths. Each student will be shepherded through the blog building process from idea to launch; have their concept and brand peer-reviewed through lively, honest discussion; and leave the course armed for a successful entry into the local blogosphere.
My first wave of students were awesome. They included everyone from booze wonks and home cooks to design lovers and restaurant pros (there was even a highprofile executive chef). I hope to see more Scout readers this time around. It is a class designed for everyone, but with one goal in mind: to give each and every student the skills, discipline and confidence required to become a food writer in the modern media landscape.
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.
The Pacific Institute of Culinary Arts is once again permitting me to pollute the brains of would-be wordsmiths through a course entitled Food Writing In The Modern Media Landscape.
Local food writer, editor and restaurant critic Andrew Morrison (Scout, The Westender, Vancouver Magazine, Conde Nast Traveler, Harry) presents Food Writing In The Modern Media Landscape: a hands-on class that details how one can turn a passion for food, wine and restaurants into a fulfilling hobby or a viable profession. Students will be taught the tricks, tools and realities of the trade (cameras, smart phones, web); explore new platforms like blogs and Twitter; learn how to carve out a niche in the food blogosphere; and be shown how to approach print outlets as a freelancer.
My first group of students were fantastic, and from surprisingly diverse stripes. Among them were a wine nut, a farming fan, a beer aficionado, a food stylist, a design wonk…even the executive chef at one of the best restaurants in Vancouver. The course is fun but intensive, and I’m really looking forward to doing it again. Here’s hoping I’ll get to meet/see some of you when the next round of classes begin in January.
All the details are after the leap… Read more
Today is Scout’s 2nd birthday, and I could have asked for no better present than the news that has just arrived from Toronto. I am thrilled (and not a little proud) to announce that Vancouver Cooks 2 – the cookbook that I edited with Jamie Maw and Joan Cross for the Chefs’ Table Society of BC – has won Gold at the Canadian Culinary Book Awards. A billion thanks and sincere congratulations to the 70+ local chefs that contributed recipes, and to all the participating restaurants that have been pushing its sale, the proceeds of which go to financing bursaries for emerging culinary talents, culinary education programs in BC schools and sustainability events like the annual Spot Prawn Festival. Read more
by Andrew Morrison | Well, this is exciting. Lucais Syme and Adam Pegg, the two owner/chefs of one of my favourite restaurants on the planet, La Quercia, have in recent weeks been quietly going about turning the old Hôt Cuisine space at 2083 Alma (off 4th) into a 16 seat, 900sqft delicatessen called “La Ghianda”. The name, translated from the Italian, means “The Acorn”.
Open from 7:30am to 7:30pm, La Ghianda will serve up to five house-made sandwiches on ciabatta buns (including an application of La Quercia’s famed vitello tonnato), a daily soup, salads, and one or two simple pastas in addition to a selection of cured meats and cheeses. In the morning, they’ll focus on breakfasts of coffee, strudels and croissants. There will retail food items as well, like pasta sauces, dry pastas and high end olive oils and balsamics. Aside from the few communal tables on the floor, a high counter will allow for munching in the window. Read more