GOODS: Memphis Blues To Bring The Art Of Southern BBQ To Edible Canada On March 23

There are 5 locations of Memphis Blues Barbeque House in BC (find yours at photo: Hamid Attie

The GOODS from Memphis Blues

Vancouver, BC | While it’s true that the ongoing mission of Memphis Blues Barbeque House is to educate Canadians on the succulent beauty of Authentic Southern BBQ, the Vancouver-based owners are always pleased for the opportunity to celebrate that which is unique to British Columbia. Thus, Park Heffelfinger and George Siu have will be hosting an upcoming Market Dinner at Vancouver’s Edible Canada on Granville Island on March 23rd from 7-10pm. Details after jump…

“We’ve both been living in Vancouver for years, have both raised our families here – so we’re excited to offer a special menu that celebrates great barbeque while utilizing locally-sourced ingredients,” enthuses George.

“Absolutely,” continues Park, “we’re using fresh vegetables, locally-sourced meats, and even a delicious vodka that was produced in Pemberton. We’re making a killer dessert with a rye caramel sauce, with fruits that we’ll pick up fresh from Granville Island the same day! It’s going to be a fantastic night.”

Can’t wait to find out what they’ll be serving? Here’s a sneak peek at the one-time-only menu the two have come up with for this special night:


Fresh Beach Oyster Dipped in Memphis Rub Butter then Char-grilled, plus a Memphis Caesar Chaser w/ Pemberton Potato Vodka and a Dry Rub Rim


Mussels in Wine and Smoky Chicken Broth w/ Triple-smoked Sausage, Memphis Dry Rub, Shallots and Garlic with Pemberton Frites fried in Duck Fat


Seared Flank Steak w/ Memphis Beef & Brisket Rub on a Fresh Arugula Salad
w/ Carolina Mustard Vinaigrette


Signature Memphis Blues Smoked Whole Hog seasoned with Memphis All-Purpose Rub w/ Memphis Slaw and Freshly-baked Cornbread


Seasonal Fruit Crumble w/ Rye Caramel Sauce

Of course, Park and Edible Canada’s Director of Liquid Assets, Treve Ring, have also curated a complimentary wine, beer, and cider pairing menu that also showcases the craftwork of Canada’s finest wineries, brewers, and distillers.

Tickets for this inimitable event are ON SALE NOW and can be purchased by calling 604.558.0040 or via email at

About Memphis Blues Barbeque House

1465 West Broadway Ave | Vancouver, BC | 604.738.6806
1342 Commerical Drive | Vancouver, BC | 604.215.2599
50-2443-161 A St. (Grandview Corners Mall) | Surrey, BC | 604.531.8005
302-18690 Fraser Highway (Hillcrest Village) | Surrey, BC | 778.574.3355
289 Bernard Street | Kelowna, BC | 250.868.3699
Website: | Twitter | Facebook


MONDAY – THURSDAY – 11 am – 10 pm
FRIDAY – 11 am – 11:00 pm
SATURDAY – Noon – 11:00 pm
SUNDAY – Noon – 10 pm


  • George And Park
  • Memphis Blues
  • Memphis Blues
  • George
  • Memphis Blues | Slaw
  • Memphis Blues | Cornbread
  • Memphis Blues | Catfish
  • Memphis Blues | Feast Platter
  • Memphis Blues | The Pit
  • Memphis Blues | Ribs
  • Memphis Blues | Sausage
  • Memphis Blues | Shrimp
  • Memphis Blues | Beer
  • Memphis Blues

Key People

George Siu – Co-Owner
Park Heffelfinger – Co-Owner
Deborah Siu – Marketing and Promotions

About Memphis Blues

In January 1999 George Siu (an original owner of Not Just Desserts) and Park Heffelfinger (Vancouver Wine Academy) had a stopover in Memphis while flying from New Orleans. Lunch was a Pulled Pork Sandwich, and it was love at first bite. Since then, they have attended the World Barbecue Championships in Memphis where they conducted extensive research. They were able to reproduce the recipes at home, and decided to bring Authentic Southern barbeque to Canada.

In September of 2001 they opened the doors of the first Memphis Blues Barbeque House on West Broadway in Vancouver. George and Park have gone on to serve tens of thousands of happy customers from all across the globe, winning dozens of awards, and garnering citywide and national acclaim – all in the name of spreading the juicy gospel of succulent, slow-roasted Southern baah-bee-cue.

Southern Barbeque is traditionally meat smoked for several hours at low temperatures over hardwood, resulting in a succulent and tender product. Ribs should be tender enough to pull apart yet still firm, with a nice pink smoke ring. The meat is never mushy, or falling off the bone. (This is a sign that they have been braised or boiled – taboo in the South.) Pulled pork is Pork Butt, slow cooked until you can pull it apart with a fork. Pile it on a white bun, add sauce & coleslaw, and you’re in Pork Heaven. Beef Brisket is the trickiest to cook, it must be tender and juicy, yet have most of the fat rendered out.

The passion-fueled restaurant was an innovator from the start, and continues to be to this day. Indeed, they were the first casual self-serve restaurant in the city with a sophisticated twist to what is now a celebrated, but reasonably-priced wine list, recognized by Wine Access Magazine as being one of the ’50 Best Wine Restaurants in Canada’ three years in a row. Memphis Blues also boasts one of the most extensive Bourbon selections in the city!

In their 10th year of mouth-watering service, George and Park are preparing for further adventures. After the successful issue of their best-selling cookbook, Memphis Blues Barbeque House – Bringin’ Southern BBQ Home (Whitecap Books, 2008), the pair are in the process of releasing a series of unique Memphis Blues Rubs and Sauces, and are planning a series of interesting menu additions, including a yet-to-be-named food challenge to be unleashed on an unsuspecting Vancouver in the next few months.

With its roots in Vancouver, you can now satisfy your BBQ cravings at not just one, but FIVE family-owned locations across BC. A sixth store is set to open in downtown Vancouver in early 2012, and further expansion is planned for Alberta, Saskatchewan, and Manitoba in the coming months. Memphis Blues has also extensively grown their takeout, delivery and catering division, and are a sought-after partner for weddings, corporate events, and more.

This is messy food, folks – dive in, and eat with your hands.


2011, 2010 – Best Barbeque (West Ender)
2010 – Silver for Best Casual Chain (Vancouver Magazine)
2009, 2008, 2006, 2005 – Best Barbeque (Vancouver Magazine)
2006, 2005 – Best Southern Barbeque (Vancouver Sun)
2006, 2005, 2004 – One of Top 50 Best Wine Lists in Canada (Wine Access Magazine)
2005 – Best Restaurant to Eat Meat (Georgia Straight)
2004 – Best Place for Meat Lovers (Georgia Straight)
2002 – Best New Restaurant (selected by Media) – BC Restaurant and Foodservices Assoc.
2002 – One of Best New Restaurants in Canada (EnRoute Magazine)


There are 0 comments