High Value Valentine’s Day Menu At West Van’s Crave Beachside…
January 27, 2010
Crave Beachside | 1362 Marine Drive | West Vancouver | 604-926-3332 | www.craverestaurants.com/beachside
News from Scout supporter Crave Beachside
West Vancouver, BC | Amidst the Olympic fervor, take your special someone for a lovely dinner by the seashore this Valentine’s Day. Executive Chef Wayne Martin has created an intriguing menu of exciting flavours at Crave Beachside. Complimentary sparkling wine and live music set the tone for a fun and romantic evening. Read more
Fraîche To Marry Romance With Superb View This Valentine’s Day
January 27, 2010
Fraîche Restaurant | 2240 Chippendale Road in West Vancouver | 604-925-7595 | www.fraicherestaurant.ca
News from Scout supporter Fraîche
West Vancouver, BC | In all the excitement that February will bring to Vancouver this year, don’t forget Valentine’s Day. Take your sweetie for an over-the-top dinner high up in the hills with a meal and a view to take your breath away. Executive Chef Wayne Martin has created a mouthwatering menu to celebrate the night in style. See below for complete menu details. Read more
Fraîche To Host Fabled Foxtrot At Special Wine Maker’s Dinner
January 14, 2010
What’s the most fun you can have on a Monday Night in January?
News from Scout supporter Fraîche
Vancouver, BC | Celebrated BC wine maker Gustav Allander will be pouring cellar-worthy red and white wine at Fraîche Restaurant’s Foxtrot Wine Maker’s Dinner on Monday, January 25th. Reception begins at 6:30pm with sparkling wine selected for the occasion by Liberty Wine Merchants to compliment Chef Wayne Martin’s creative hors d’oeuvres. Liberty Wine Merchants will be on hand to provide best buying and storage practices for cellar collections as well as a 10% discount for attendees at their Park Royal location. Following the reception Fraîche Chef/Owner Wayne Martin has prepared a sumptuous four course dinner with wine pairings. Martin; a long time promoter of the BC wine industry is intent to have it share in the international spotlight that will accompany the Olympic Games. “We have an opportunity to stoke worldwide demand for BC wines by an order of magnitude never before seen in this young; remarkable, renewable and sustainable industry”. Read more
Chef Wayne Martin of Fraîche Debuts Heirloom Catering
November 25, 2009
New Catering Program offers local food for any occasion in time for the Holidays
News from Scout supporter Fraîche
Vancouver, BC | In time for the busy holiday season, Wayne Martin, the busy executive chef of Fraîche and Crave restaurants, has launched Heirloom Catering, offering easy solutions for busy gastronomes to ease the stress of holiday entertaining. Led by chef Martin and Andrew Sward, former Culinary Capers catering manager, the new catering service is sure to be a great success. Read more
Fraiche Restaurant
October 5, 2008
DETAILS
Fraîche Restaurant | 2240 Chippendale Road | West Vancouver, BC | MAP
Telephone: 604-925-7595
Email: info@fraicherestaurant.ca
Website: www.fraicherestaurant.ca
Driving Instructions: Exit off Highway 1 at 21st Street exit. Make a left turn onto Skilift Road, which turns into Folkstone Way. Follow Folkstone Way (a road with a double yellow line) which will turn into Chippendale Road.
Hours: Lunch: Monday – Friday – 11:30am to 2:30pm | Dinner: Monday through Sunday – 5pm to 10pm | Brunch: Saturday and Sunday – 10am to 3pm
Lounge & Bar Menu – All Day
GALLERY
THE TEAM
Executive Chef: Jefferson Alvarez
General Manager: Phillip Reigh
The Food Alone Is Worth The Drive – The View Makes It Remarkable
The team behind Fraîche strives to create an exceptional dining experience of both calibre and comfort – their mission is to create memorable, interesting cuisine that is seasonal and regional in a welcoming setting. Fraîche’s subtle elegance makes it versatile for every occasion – from brunch to business lunches and after work drinks to romantic dinners and celebrations of all sorts. Fraîche was awarded Gold for Best North Shore Restaurant in this year’s Vancouver Magazine Restaurant Awards following it’s Silver win in 2009. The restaurant has achieved numerous glowing reviews from Greater Vancouver food media and was named one of Canada’s Top Ten Best New Restaurants of 2008 by enRoute Magazine. The restaurant’s panoramic cityscape views complement Chef Dino Renaerts’s inspired cooking, as does the impressive service, top notch wine list and lovely little extras
Beachside Forno
October 5, 2008
DETAILS
Address: 1362 Marine Drive | West Vancouver, BC | V7T 1B5 | MAP
Telephone: 604-926-3332
Web: www.beachsideforno.com
Hours: Lunch: Monday – Friday 11am – 5pm | Dinner: Every night 5pm – 10pm | Brunch: 10am – 2:30pm Saturday & Sunday
GALLERY
THE TEAM
General Manager: Cassidy Kennedy
COMFORT FOOD BY THE OCEAN
This waterside location on Ambleside Beach in West Vancouver offers a comfortable, coveted setting overlooking beach, ocean, mountains, the Vancouver skyline and even the rainforest that is Stanley Park. The “landmark” building has long been a neighbourhood favourite, with its large sunny patio and airy interior. It’s an ideal spot for a romantic cocktail, a friendly lunch, gatherings for family and friends and, of course, to watch the summer sun set from the patio. The atmosphere is relaxed, casual and fun while the food is creative, generous and affordable.
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Crave On Main
October 5, 2008
DETAILS
3941 Main Street | Vancouver, BC | MAP
Telephone: 604-872-3663
Email: info@craveonmain.com
Web: www.craveonmain.com
Hours: Tuesday-Friday: 11am-10pm | Saturday: 9am-10pm | Sunday: 9am-9pm | Brunch Daily until 2:30pm | Closed on Mondays
GALLERY
THE TEAM
Executive Chef/Owner: Wayne Martin
General Manager: John Oldham
Catering Liaison: Andrew Sward
A DELICIOUS URBAN EXPERIENCE
Crave on Main, in the trendy and upcoming Main Street neighbourhood, attracts guests from all locales. The small and intimate interior combines with a lush and charming seasonal patio to create an atmosphere that has made this urban delight so widely loved. CRAVE: where quality and care are evident in every bite of the grown-up, comfort-food menu. A delicious creation of Chef Wayne Martin (former Four Seasons Hotel executive chef), this upscale bistro prides itself in featuring fresh, local, and often organic ingredients. The atmosphere is relaxed, casual and fun while the food is creative, generous and affordable.
ABOUT WAYNE MARTIN
After 15 years honing his craft in the esteemed kitchens of Four Seasons Hotels around the world, executive chef Wayne Martin was eager to scale back and make a return to the kitchen…in his very own restaurant. Because what he had discovered —as a line cook in Four Seasons resorts in Minaki and Toronto, Ontario; and working his way up through the ranks in Nevis in the Caribbean, Austin and Atlanta; and as executive chef in Vancouver — is that he loves to cook, to create, “to touch the food.” Not that he would ever trade in those 15 years. They gave him all the tools and experience he would need as chef and owner of Crave on Main, opened in 2004; Fraiche restaurant, opened early in 2008; and Crave Beachside, opened in the summer of 2008. “I have no formal training,” says the native of Barrie, Ontario. Instead, he opened himself up to learning his trade, and credits two fellow Four Seasons chefs with being key in his development: Doug Anderson in Washington D.C. and Martin Frost in Santa Barbara. Ruy Paes Braga, former General Manager of the Four Seasons Vancouver, also infl uenced his outlook on running a business. “I’m still learning every day, and that’s vital. You have to be able to adapt to ever-changing cultures, environments, chefs, employees and kitchens. And you have to be able to listen to others; I’m not right all the time and I know that.” As for the food, Martin believes in keeping it simple and letting the fresh fl avours speak for themselves. He is no fan of the recent trend towards molecular gastronomy — in which the principles of science are applied to food to produce often surprising results, such as flavoured “foams,” “powders” and “pearls.” He does, however, like how the eating public is taking an increasing interest in what it’s eating and where it comes from. What’s next? Who knows. Martin likes the idea of launching a catering branch of Fraiche, and opening more craves in other communities, but he’s also enjoying where he’s at. “When I am in my chef whites, which is all the time, people ask where I work. I tell them that I own crave and Fraiche and not only do they know the places, but they have eaten there and enjoy the restaurants.” It doesn’t get much better than that.
