The GOODS from YEW seafood + bar
Vancouver, BC | On April 5, 2014, Executive Chef Ned Bell will welcome fellow chef and sustainable-seafood advocate Rick Moonen to YEW seafood + bar for a “surf n’ surf” dinner offered exclusively to Visa Infinite cardholders. As part of the Visa Infinite Dining Series, this double dose of culinary distinction will create a multi-course, sustainable seafood-centric dinner, carefully pairing each dish with a select wine from a top British Columbia VQA winery. Both celebrated for their extraordinary cuisine and steadfast dedication to environmental responsibility, Chef Moonen and Chef Bell are perfectly paired to put on this sumptuous seafood supper. At YEW seafood + bar Chef Bell not only creates dynamic and delicious dishes, but also runs a noteworthy seafood program that easily established YEW seafood as one of Vancouver’s “premier seafood restaurants” according to The Globe and Mail.
Chef Moonen, a native New Yorker and culinary rock star, is no stranger to the practice of sustainable cooking either, spending much of his time spreading the message of sustainability among chefs and diners alike. His heavily awarded repertoire includes several three-star ratings from the New York Times for three of his establishments, rm Seafood, Oceana and Molyvos, along with appearances as runner-up on Top Chef Masters and judge on Top Chef Las Vegas. As a leader in his industry, Chef Moonen has testified on environmental and sustainable policy issues in New York and Washington, a commitment which, in 2011, led to the Monterey Bay Aquarium honouring him as Chef of the Year.
On Saturday, April 5 these culinary heavyweights will join forces at YEW seafood + bar to present a menu that is both succulent and sustainable. Priced at $155 per person, this installment of the Visa Infinite Dining Series offers guests champagne or sparkling wine upon arrival, and includes food, wine and gratuity. Guests will also receive a gift bag containing a premium item from Le Creuset. Details after the jump… Read more
The lounge at Yew Seafood + Bar in the Four Seasons Hotel Vancouver is going under the reno knife this weekend. They’re adding booth seating around the circumference of the existing room, which might gain them a few extra seats (not to mention some intimacy for those who want it). They plan on doing the build in one night, Sunday March 2nd, for a Monday opening.
With the renewal of the space comes a renewal of the cocktail menu, as bar manager Justin Taylor is set to debut a new list that will include The Yew (Havana Club 3yr, housemade falernum, Aperol, lime, cane sugar, Bittered Sling Rhubarb, straight up) and the Scorpion Tail (Cazadores Tequila, beet and chili-infused agave, grapefruit, lime, Bittered Sling Kensington, crushed ice), as seen above together with the lounge’s new layout.
The GOODS from YEW seafood + bar
Vancouver, BC | We are looking for a Restaurant Chef/Sous Chef for YEW seafood & bar at the Four Seasons Hotel in Vancouver. This is a unique opportunity to become a significant part of the Four Seasons team and our signature restaurant. We are looking for a Chef who has great culinary skill, authentic people skills, and a solid understanding of labour and food costing for restaurants, catering and special events. Please send resumes to ned.bell [at] fourseasons.com… Read more
by Michelle Sproule | Cultural hub, hideout, public venue, meeting place — what is it about a hotel that makes it such a unique phenomenon? I’m still trying to figure that one out. For certain, a hotel is a many faceted creature that bears witness to fleeting relationships whilst maintaining long-standing traditions. It’s like a tightrope, and there’s no better place to see it walked than in a hotel bar or lounge. These liberating institutions take the transience of their clientele and use it to level the social playing field. Everyone is “a guest”.
As we’ve reported previously (and repeatedly, because it’s awesome), the Vancouver Art Gallery is currently showing Grand Hotel: Redesigning Modern Life, an exhibition that uses everything from installation art and film to ephemera and furniture in its ambitious examination of the subject. The really cool thing about the exhibit – despite its title – is that it doesn’t shy away from hotel chains, roadside motels and dives in favour of the typical ‘Grand Hotel’. We love how it considers the full range, because however much we might enjoy the occasional cocktail in a high-end bar, we also appreciate a cold pint and a shot in an uncomplicated dive. Travel, design, social and cultural aspects of the hotel are also considered in the exhibit, but the brand-associative nature of booze? Not so much. And yet Vancouver has the full range in spades, everything from shandies to slings.
So, inspired by the art show and our love of the occasional tipple, over the past six weeks we’ve done a fair front crawl through a dozen Vancouver hotel lounges and bars. This guide is a happy consequence of those adventures. Please use it responsibly.
The GOODS from Ocean Wise
Vancouver, BC | Every year seafood lovers look forward to the six to eight weeks of BC Spot Prawn season. Enjoying these succulent prawns direct from Vancouver docks is the most delicious way of supporting a sustainable and locally raised food choice. This year YEW restaurant + bar is going to celebrate BC Spot Prawn’s sweet, juicy goodness to the maximum – starting with a limited time offer to YEW’s fans and followers for an exclusive pre-purchased dinner.
From April 25 – May 7, a limited number of tickets will be sold for an exclusive five-course BC Spot Prawn menu. The $67 dinner can only be purchased in advance and features four delicious interpretations of the ultimate local, sustainable seafood treat (plus dessert). Menu/details after the jump… Read more
The GOODS from Ocean Wise
Vancouver, BC | This spring, be the first to experience the newest spring release wines from B.C.’s very own Naramata Bench at Wine for Waves, presented by Vancouver Aquarium and Naramata Bench Wineries Association, while supporting the conservation of our oceans.
Join us at Wine for Waves on April 26 for a delightfully delicious evening as we uncork Naramata Bench’s newest spring release wines. Experience the best of the region right here in Vancouver while sampling tantalizing Ocean Wise culinary offerings. Meet Naramata Bench Wineries Association winemakers with their first blush of spring wines, and bid on incredible silent auction items of fine wines and exclusive packages.
Ocean Wise restaurant partners such as YEW restaurant + bar in Vancouver and Naramata Bench’s Hillside Winery and Bistro and Lake Breeze Vineyards, as well as additional winery restaurants from the Bench, will feature delectable tastings that charmingly complement the spectrum of the evening’s wines.
Wine for Waves benefits Vancouver Aquarium’s national sustainable seafood initiative, Ocean Wise, which works with restaurant, retailer, and supplier partners to offer ocean-friendly seafood items to consumers. Get all the details after the jump… Read more
The GOODS from YEW restaurant + bar
Vancouver, BC | Yew Restaurant + Bar is looking for a new Assistant Manager. The successful candidate will plan, organize, control and direct the work of employees in the Hotel’s seafood restaurant while ensuring guest satisfaction. Qualifications include reading, writing and oral proficiency in English. Creativity and high energy required. We are looking for someone with a minimum 1-2 years of previous experience in a management position in Food and Beverage. Must have solid food and beverage knowledge as well as Serving it Right certification; previous coaching and counselling experience in a unionized environment is an asset. Applicants should be computer literate with an advanced knoweldge of Squirrel, Open Table, Excel and Powerpoint. Knowledge of food and beverage service, cost control, labour control, maintenance, merchandising, and accounting are all important skills to have, as is the ability to work under pressure. A 2nd language is considered an asset. If you are interested in applying please send a resume and cover letter to firstname.lastname@example.org. Read more
by Andrew Morrison | You know those urban myth horror stories that you sometimes hear about gigantic snakes swallowing entire pigs in one go? I happily joined their ranks over the weekend, eating my weight in pork and lobster at Yew in the Four Seasons. It was a special Visa Infinite supper, a course by course duel pitting Yew chef Ned Bell against John Jackson and Connie DeSousa of Calgary’s meaty Charcut. Greasing the rails were some outstanding local wines from Sumac Ridge, Meyer, Tinhorn, Le Vieux Pin, Painted Rock, and Orofino, with all being bookended by a couple of original Yew cocktails (one included a lobster claw and the other a strip of candied bacon). Personal highlights included the lobster bisque accented by vanilla and pineapple from Ned Bell (it sounds weird but it totally worked) and the savage, family-style delivery of ham hocks, Hunter sausages, and hominy from DeSousa and Jackson, two of the most enthusiastically pork-loving, burst-worthy chefs I’ve ever had the pleasure to blame for a morning of physical immobility. Take a closer look in the shots below…
The GOODS from Ocean Wise
Vancouver, BC | Executive Chef Ned Bell at YEW restaurant + bar and Four Seasons Hotel Vancouver has always been a strong proponent of sustainable seafood – but this World Oceans Day on June 8, he’s taking his commitment to another level as the venue debuts as a new partner of Vancouver Aquarium’s Ocean Wise program.
If you know anything about culinary master Ned Bell, you know you won’t be disappointed by the sumptuous Ocean Wise dinner he’ll be serving up that evening. Inspired by the oceans of the world – Indian, Pacific, Atlantic, and Southern – the dinner will celebrate our connection to the ocean. A portion of the proceeds will be donated to Vancouver Aquarium’s Ocean Wise program. Details after the jump… Read more
Job Posting from Scout supporters Abigail’s Party
Vancouver, BC | Abigail’s Party is looking for a new Chef to lead our kitchen. Our ideal candidate has a passion for preparing comfort food dishes, both classic & innovative, and have great knowledge and interest in cooking with ethically-raised meats, sustainable seafood and seasonal produce. From the kitchen, we care most about two things: making amazing flavours, and where our ingredients come from. On top of that, we’d like to have an individual who:
- works cleanly and is highly organized;
- can work comfortably in high volume;
- has inventory experience and a strong grasp of effective food costing; and
- has at least two years’ experience as Chef or Sous-Chef.
We love being a neighbourhood restaurant, making tasty cocktails, whisky, craft beer and everything about wine. At five years old, we’re well-established and have a great brunch, dinner & late night following. We’re offering good pay, benefits and fun times. Email your resume to email@example.com and we’ll contact you to arrange to discuss the position in person. Applications will be kept confidential until permission is granted to contact references. Read more
News from Scout supporters Abigail’s Party
Vancouver, BC | Abigail’s Party is loving Friday brunch and the early start to the weekend. Delicious breakfasts made from scratch using locally sourced, ethically-raised ingredients and more than a pinch of love and care. Market fresh features, really good coffee, fresh juices & mimosas and a great Caesar, too. Indulge with friends and family, Friday to Sunday (and holidays), 9:00am to 2:30pm. Read more
News from Scout supporters Abigail’s Party and Flying Tiger
Both popular restaurants are fully prepped for the holiday season, selling gift cards, organising Christmas parties, and shaping New Year’s Eve events that are coming cheaply and with bubbly. Get all the details after the jump… Read more
It was the 2009 Dine Out Vancouver Media Preview two nights back. Every year we in the food media are invited on a “dine around” courtesy of Tourism Vancouver in advance of the real deal. We all met and started off at Yew in the Four Seasons where there was plenty of wine and lots of “How were your holidays?”. After a couple speeches from the TVan bigs, we split into teams of five to cruise around the city in our own souped up pimpmobiles. You should have seen these things. Word.
My team was whisked to The New Bohemian for three courses, and then Cru for another three. It was a lot of suspenseful fun, as it is every year (they don’t tell you where you’re going), and we ended up back at Yew for more icewine and dessert at the end of the night. Good times.
Good luck during Dine Out everyone. I wish you all full rooms and 20%.
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.