The “Rangeland Game Burger” ($16) at Robson’s Forage comes layered with caramelized onion preserve, gooey gouda, and house-cured bacon on a spongy, responsive poppyseed bun. The patty – a mix of bison, elk, and venison - is thick, dense, juicy, and so flavourful that it’s pronounced above the onion’s sweetness and the mustard’s pungency.
Unfortunately, it’s too late for it to be included in the “Best Burger in Vancouver” poll that we recently posted, but it deserves to be counted among the better ones. Good fries, too!
Forage | 1300 Robson Street | Vancouver, BC | 604.661.1400 | foragevancouver.com
It’s time to grab yourself a picnic basket and claim a spot on the grass with your best blanket because tonight is outdoor movie night in Stanley Park’s Ceperley Meadow (at 2nd Beach). They’re showing the 1980′s teen-angst classic, Pretty In Pink, at dusk for the win. Anticipate a big crowd, folks.
As you can see from the shot at the top (taken last Tuesday by our friends at Fresh Air Cinema) a ton of people show up to these gigs and there’s definitely some wandering overflow from the Second Beach drum circle just down the way. So be extra smart about it and take public transit, some extra patience, and suitable provisions so you can make it through at ease. An outdoor movie of this calibre in this beautiful weather? Yes, please! Bonus: Ducky’s unforgettable Otis Redding impression.
The GOODS from Forage
Vancouver, BC | BC Day weekend often means great weather in the Lower Mainland with all sorts of fun, outdoor activities. On Sunday, August 3, join Chef Chris Whittaker at Fraser Common Farm in Aldergrove for a four course “Whole Hog” feast. The fun begins at 3:00 pm with a sparkling wine reception, a tour through the farm as guests help to forage for their meal (from a list provided by Chef) and then sit down to a long table dinner with beverages supplied by R & B Brewing and Backyard Vineyards Winery. All of this for a very reasonable $75 per person. Tickets available at Eventbrite or at Glorious Organics, home of Fraser Common Farm.
This dinner is a fundraising event for Fraser Common Farm as they install a permanent outdoor community water station. The structure will be constructed from an up-cycled shipping container and will feature a living rooftop and grey water system. Their intention is to expand their ability to host educational and community events on the farm including children’s camps, perma-culture courses and of course, more dinners. Read more
We’ve invited the West End’s plant-forward Exile Bistro eatery to join the Restaurants section of our GOODS program as a recommended venue for delicious food and drink. They are now proud members of Scout, and as such we will be sharing their news and employment 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 The West End a more delicious place to be.
The GOODS from CinCin
Vancouver, BC | Famed Argentine Chef Francis Mallmann will soon visit Vancouver’s award-winning CinCin Ristorante for two nights only – September 10th and 11th – to showcase his unique brand of fiery ‘Gaucho Grilling’. This visit is Mallmann’s first to British Columbia and only his third to Canada.
Chef Mallmann will be co-hosting two multi-course dinners with CinCin executive chef Andrew Richardson. The first dinner – a five-course Wine Dinner – will see specially selected wine pairings chosen by Mallmann, while the second – a four-course Tasting Menu – will have optional bottles and by-the-glass offerings selected by CinCin wine director Shane Taylor and restaurant director Richard Luxton. Guests will have an opportunity to purchase an autographed copy of Mallmann’s much-anticipated second cookbook “Mallmann on Fire” – one full month before it is released to the public. But Mallmann has something more up the sleeve of his chef’s whites. On both evenings, the chef and his brigade will be giving special street-side demonstrations of their craft on Vancouver’s bustling Robson Street, right outside CinCin’s front door.
Call him the Man of La Plancha – the outsize Argentine cast iron griddle – that, together with his wood-burning parilla – form the tools of his trade. For Mallmann’s use of open fire is legendary. Argentine-born but European trained, Mallmann disdains the prissy and contrived of haute cuisine preferring the gutsy flavours found in whole salted chickens, baby goat, suckling pig and enormous cuts of beef. Indeed, his 2009 cookbook, ‘Seven Fires – Grilling the Argentine Way’ includes his method for cooking a whole cow – at once.
Prices for the five-course Wine Dinner and four-course Tasting Menu are CAD $165.00++ and CAD $120.00+, respectively. “Mallmann on Fire” is available for guests at a CAD $40.00 supplement, and interest may be indicated at time of booking. For reservations or more information, please call CinCin Ristorante at 604 688 7338 or email email@example.com. Read more
Stab Night | Event | Any major fireworks event that takes place at English Bay, drawing over 250,000 people into the West End, among them thousands of suburban young men who neither know how to drink responsibly nor talk to women coherently so they violently turn on each other to vent their sexual frustrations.
Usage: “Fuck no, I’m not going to stab night! Are you crazy?”
The GOODS from Pizza Fabrika
Vancouver, BC | The founders and former owners of the West End’s popular restaurant La Brasserie have thrown open the doors to a new spin on the edgy pizzeria concept. Pizza Fabrika, a cozy pizza joint from restaurateur brothers Stephen and Michael Wiese, is a rebel with a good cause. Fabrika is a commonly used European term for “factory” and reflects the setting for this non-conformist pizzeria inspired by a working factory.
The pizza menu comprises of eight high-quality 12-inch pies fashioned using traditional methods, including a yeast-leavened sourdough created via time-honoured kneading techniques. The tomato sauce is a masterpiece made from D.O.P. San Marzano tomatoes, extra virgin olive oil and Kosher salt, and the Fabrika cheese blend is the perfect balance of full fat Canadian Mozzarella and Danish Fontina. The unique pizza offerings feature an array of modern, eclectic toppings such as duck prosciutto with fresh pea shoots; double smoked bacon with crispy pork crackling and house-made cre?me fraiche; and beer bison meatballs with spicy tomato sauce and roasted red peppers. All of which is complemented with original and tasty sides, salads and rotating dessert jars.
From the bar, guests will find a deliberate list of perfectly paired high-acidity wines from all over the globe and satiating beer options heavily focused on craft products. Wines will also be available in half litre carafes with a rotating local craft beer by the jug. Patrons hankering for a fresh order of their favourite pizza can call in and take out a sizzling 12-inch pie or come in any night of the week to enjoy the bold, energetic, unpretentious dining experience. Read more
Exile offers the concept of a true omnivorous, plant-forward menu. The food aims to be healthy, imaginative and tasty – daring you to be wild at heart.
At Exile, we use organic locally grown produce, foraged edibles, and ethically selected ingredients from beyond with small amounts of game meats and sustainable aquacultured fish. Our choices are and will constantly be affected by climatic, political, and resource sustaining factors.
Shying away from conventional agri-business models, the small team of foragers, cooks, bartenders and servers at exile invite you to start a passionate dialogue about what comprises food, taking into consideration its origin, history, environment, processing, handling, preserving, and effects on health.
We encourage our guests to reintegrate into the wild with synergistic phytonutrients that have long been ignored yet live in abundance in our Pacific Northwest rainforests. Instead of mono-crops we strive to offer bio-diversity, one plate at a time. At Exile, we eat the weeds and they taste delicious.
Cocktails are hand mixed with holistic ingredients such as herbs, functional foods and alternative sweeteners, added for their benefits. Wines are biodynamic, natural, or organic, and our bottled beers are small-batch crafted.
At 25 seats, Exile emphasizes intimacy and sharing. We invite you to come and feel nourished with us in a cozy yet sophisticated atmosphere.
The GOODS from Greenhorn Espresso Bar
Vancouver, BC | Without Symmetry – 8 zygomorphic views – is a series of large format acrylic paintings created by Vancouver based Mexican artist Mauricio Garduno. Mau has painted compelling portraits of stoic figures placed in deconstructed architectural spaces; all floating between light drenched seas and skies. His work is absolutely beautiful, achieved through an astonishing dedication and understanding of his medium – it’s certainly worth a look.
“Spaces, like people, like views, or books change as we gain knowledge of them and ourselves. The time traced between us and the time and space where we interact constantly shift so that at one point the hidden reflection is revealed, opening a door to a new perception of everything and of the space within, forever fragmenting into a new and irregular view.” – Mauricio Garduno
‘Without Symmetry’ opens at Greenhorn Espresso Bar on Sat, June 21 at 7:30pm. Read more
ABOUT PIZZA FABRIKA
Pizza Fabrika, a cozy pizza joint from restaurateur brothers Stephen and Michael Wiese, is a rebel with a good cause. Fabrika is a commonly used European term for “factory” and reflects the setting for this non-conformist pizzeria inspired by a working factory.
The pizza menu comprises of eight high-quality 12-inch pies fashioned using traditional methods, including a yeast-leavened sourdough created via time-honoured kneading techniques. The tomato sauce is a masterpiece made from D.O.P. San Marzano tomatoes, extra virgin olive oil and Kosher salt, and the Fabrika cheese blend is the perfect balance of full fat Canadian Mozzarella and Danish Fontina. The unique pizza offerings feature an array of modern, eclectic toppings such as duck prosciutto with fresh pea shoots; double smoked bacon with crispy pork crackling and house-made crème fraiche; and beer bison meatballs with spicy tomato sauce and roasted red peppers. All of which is complemented with original and tasty sides, salads and rotating dessert jars.
From the bar, guests will find a deliberate list of perfectly paired high-acidity wines from all over the globe and satiating beer options heavily focused on craft products. Wines will also be available in half litre carafes with a rotating local craft beer by the jug. Patrons hankering for a fresh order of their favourite pizza can call in and take out a sizzling 12-inch pie or come in any night of the week to enjoy the bold, energetic, unpretentious dining experience. The 25-seat pizzeria is centered in the bustling heart of the West End just steps from Coal Harbour, making it an ideal local dinner spot or an easy stop off to grab a pizza en route to Stanley Park, English Bay or the couch.
The GOODS from CinCin
Vancouver, BC | From June 2nd to 8th, CinCin Ristorante and Bar revisits its Italian roots with “Negroni Week” – an international celebration of one of the world’s great cocktails – and is one of only five venues participating in British Columbia. Restaurants and bars around the globe, from Romania to South Africa, will donate proceeds from their Negroni sales to a local charity during this time.
“Negroni Week is an opportunity for restaurants and bars around the world to unite with a common love of this classic cocktail, but also to give back to the community,” says Adaina Smyth, CinCin bar manager. “Since 2006, the BC Hospitality Foundation has provided a financial safety net that helps to support ill and injured food, beverage, and hospitality industry members in British Columbia, when they need it most. We are honoured to be able to support the BCHF by donating the proceeds of our Negroni Week sales to this important cause.”
In keeping with the spirit of community, the CinCin Bar team – led by Smyth – have collaborated to create a specialty menu of six new Negroni cocktails in addition to its signature CinCin Negroni. Smyth recommends guests try the Negroni Amante, which features locally-produced Long Table Gin, Campari, Pedro Ximenez Sherry and Prosecco for a light summer cocktail, or for a traditional Italian taste, the Tocco Italiano with Beniamino Moscato Grappa, Campari, and Martini Bianco. The full Negroni menu can be found online here. Read more
The GOODS from Pizza Fabrika
Vancouver, BC | We are currently looking for cooks and a sous chef to be part of the opening team at Pizza Fabrika, a 25 seat pizzeria landing on Robson Street in June. We expect our kitchen to be buzzing, frenetic and energetic, and we want capable individuals to be a part of it. Resumes can be sent in confidence to info [at] pizzafabrika.ca.
The GOODS from Forage
Vancouver, BC | Forage is on the lookout for both a Junior Chef de Partie and a Senior Chef de Partie. The positions are responsible for assisting the Executive Chef, Executive Sous Chef, and Catering Chef in the smooth and efficient operation of the kitchen and to continually maintain and exceed all standards of service and guest satisfaction. They would be responsible for contributing to an environment within the kitchen which encourages fellow co-workers to be happy, motivated and proud of the products and services provided by the hotel and food & beverage staff, resulting in a joyful, memorable, relaxed and casual event for the guest. Get all of the details, including duties, responsibilities, and position requirements, after the jump… Read more
The GOODS from CinCin, Araxi, & Blue Water Café
Vancouver & Whistler, BC | This Spring, Toptable Group and its team of award-winning chefs and renowned wine and restaurant directors, is pleased to present a trio of exclusive wine dinners at Blue Water Cafe, CinCin Ristorante, and Araxi Restaurant on May 20, 22, and June 6 respectively. Get all the details regarding each supper after the jump… Read more