The gals down at Cadeaux Bakery are about to make your weekend. Eleanor Chow and Slavita Johnson read our appeal for bacon cinnamon buns and they (bless them) decided to come back with a kick-ass response. They’re now making Canadian Maple Bacon Sticky Buns. Peel away the outer ring and find a tasty strip of bacon within. Freakin’ mmmmm is right! Don’t expect to pick one up for a late afternoon snack, because these bad boys are going to sell out lickity-split. Psst! The best time to score is around 10am, when they’re still warm.
Canadian Maple Bacon Sticky Buns | Cadeaux Bakery | 172 Powell | $3.75
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 Top Chef Canada makes an easy meal at home on video for The Sun.
Yaletown’s new Nagel-backdropped Sunset Burgers passes the test in the WE.
The North Shore News gives us the heads-up on the Okanagan Fall Wine Festival winners.
The Guardian shares pointers for pairing wine with chocolate (and that is amazing).
Bon Appetit does a one-pot-wonder spread. Lamb Tagine anyone?
Saveur blows new life into chips and dip.
The Wall Street Journal investigates the entirely addictive act of online wine buying.
The Georgia Straight swims into the shark fin debate.
Reb Steveston makes cupcakes for dudes!?
BONUS: The NorthWest Chocolate Festival goes down next weekend in Seattle.
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.
by Andrew Morrison | So I was given a tour of the most highly anticipated restaurant in recent memory the other day. Yup, the three year wait for the return of David Hawksworth’s food is finally coming to an end. The place was buzzing with saws, banging with hammers and generally giving the clear impression of its happy imminence. Hawksworth in the as yet unfinished restoration of the Rosewood Hotel Georgia should open shortly. It’s a week out at the earliest. Read more
Job Posting from Scout supporter Edible British Columbia
Vancouver, BC | One of BC & Canada’s most exciting new culinary centers will open this summer and we are now searching for two key members of our management team. We are looking for a Chef de Cuisine and a Front of House Manager to join us and be part of this exciting opportunity. At Edible at the Market (currently Edible British Columbia), you and your team will celebrate the best of BC and Canada’s foodstuffs. Edible at the Market is located in the heart of Granville Island, immersed in its vibrant food culture and in front of millions of visitors annually. Details after the jump… 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
News from Scout supporter Edible British Columbia
Vancouver, BC | Edible British Columbia is pleased to announce that it will be opening an expanded version of its original retail concept at Granville Island in the spring of 2011. The expansion will include an increased shopping presence showcasing the best artisan food products of BC and Canada, an impressive demonstration kitchen to welcome BC and Canada’s top chefs, and a tapas and wine bistro, specializing in the healthy classic dishes that exemplify market inspired cuisine. Additionally, the space will include a Gourmet-to-Go section, a take-away window, and a vibrant patio space.
Edible At the Market will be centered on the Retail Store, continuing to celebrate the best culinary product offerings from coast to coast. True to our roots and forever faithful to our local producers, Edible has a commitment to carry a minimum of 75% BC products, so customers will still be able to source all of the unique items created by our province’s dedicated culinary artisans.
The exciting addition of a permanent demonstration/ production kitchen will allow Edible to continue to expand on its popular Market Dinner Series with many of BC and Canada’s top chefs. This new space can accommodate up to 50 people, and is designed to operate separately while the rest of the business continues to run, making it ideal for afternoon tastings and seminars. When the kitchen is not being used for a private event, customers can watch Edible’s team creating delectable foods – available for purchase and enjoyment at home.
The wine and tapas themed bistro and take-away component will be a welcome addition to the Granville Island dining scene – at a very affordable price. Edible At the Market will operate from breakfast through dinner daily, with an ever-changing Market-dependant menu. Read more
Edible British Columbia is now a proud member supporter of Scout. We will be publishing their news and press releases on our front page and hosting a page for them in our list of recommended local resources 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… Read more
Well this is a very pleasant surprise!
The Chefs Table Society of BC’s new cookbook, Vancouver Cooks 2, which sees recipes from over sixty of this province’s top chefs (edited by Jamie Maw, Joan Cross, and Andrew Morrison), has been shortlisted in the Canadian Culinary Culture category of the Canadian Culinary Books Awards. Winners are to be announced in Toronto on November 5th, 2010.
Our publisher is pretty excited, and so are we. Wish us luck.
As regular readers are aware, Kitsilano’s Fuel restaurant served its last customer last night. There was little time for ceremony, however, as its metamorphosis into Refuel, a casual and significantly less expensive operation, is slated for quick turnaround. Opening dinner service is in two days. Wednesday.
From what I saw tonight they’ve already achieved plenty. The menu also seems very much squared away, together with a fat new selection of quality hard-to-hook-up beers (I did enough product sampling to disorient a bear). Read more
The week’s must read is an excellent feature on Cioppino’s owner/chef Pino Posteraro’s trip to New York’s James Beard House in the new issue of Vancouver magazine.
Twelve cases containing six different vintages of specifically sourced Antinori wines must clear Customs and arrive in New York, on time and undamaged. The same goes for thousands of dollars’ worth of B.C. sablefish, spot prawns, albacore tuna, and Qualicum Bay scallops. God (and FedEx) willing, 80 of his signature limoncello cheesecakes should be waiting for him in the walk-in cooler of Daniel Boulud’s restaurant on the Upper East Side. The fresh herbs and produce should arrive from Union Square Market just after his plane touches down. Specialty ingredients (oils, vinegars, truffles, piquillo peppers, three types of salt, and four types of olives) sourced from Roland (an American food importer) should also be waiting.
In the airplane’s cargo hold are items too delicate to be trusted to overnight shipping. Meticulously wrapped in gel packs are $1,400 worth of Peace Country lamb racks, 320 handmade ravioli stuffed with beef cheeks, 13 pounds of reduced lamb stock in double-sealed containers, two one-kilogram bags of imported chickpea flour, and Posteraro’s collection of knives. If this trip is to be a success, the timing must be perfect and the organization meticulous. Nobody said cooking dinner at the James Beard House would be easy.
Check the full story here. Hats off to the writer, Chris Gonzalez, for the superb piece.
“Comeback” might be a bit of a loaded word, but it fits to an arguable degree. After Rob Feenie left his eponymous Feenie’s restaurant and flagship Lumiere two years ago and landed as the Food Concept Architect for the Cactus Club chain, it could have easily been assumed that he had bought a one way ticket to the wilderness of the restaurant world. But last night, at the prestigious Vancouver Gold Medal Plates cooking competition, he bested nine of BC’s greatest chefs and reminded this town of his incredibly refined talent by taking gold. And he totally deserved it. Read more
The other night at the Dirty Apron cooking school, the Chefs’ Table Society hosted a launch party for their new cookbook, Vancouver Cooks 2. Several contributing chefs served up samples of their recipes from the book using the school’s many stations, while dozens of guests from the media and the restaurant world sipped on Mission Hill wines, R&B Sun God Wheat Ale, and bottles of Chambar’s signature brew… Read more
by Deana Lancaster | It’s autumn. Curled and broken leaves layer the sidewalk like sodden paper mâché, and a cement sky is gray with rain. It’s my favourite season, but still, it weighs heavily. Time to pull the crock-pot from its hiding place behind the toaster and load it with browned meat, fistfuls of herbs, and wild mushrooms that taste of the forest they were found in.
Even better: to slip into the quiet, art deco elegance of L’Altro Buca in the West End to satisfy my craving for crispy-skinned meats and the lusty flavours of fungi at Andrey Durbach’s annual Game and Wild Mushroom Festival. The ingredients that Durbach sources – locally foraged morels, chanterelles, matsutake, porcini and field mushrooms – are more varied and pristine than what I can dig up (figuratively, if not literally), and his cooking is much more refined than I can accomplish (with crock-pot or not). Read more