Timber to Host ‘Canucks & Cask’ with Bison Meat Draw, October 14

The GOODS from TIMBER

Timber’s next Canucks & Cask event happens Saturday, October 14th at 7pm. Come watch the Canucks take on the Flames on our 10 screens with sound. Watch Markstrom be like “Flames breakaway? Pfft. Dude, hold my Baertschi.”

CASK FEATURE: Stout from Off The Rail Brewing.

The Saturday also marks Timber’s next monthly meat draw at 8pm. Come in every day until then to put another ticket in to increase your chances. This month it’s a big bison box from Turtle Valley Bison Co. in Chase BC.

*Like our Bison Burger? It all comes from the same ranch!*

DETAILS

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1300 Robson Street | Vancouver, BC
Telephone: 604-661-2166 | Reservations: We don’t take ’em
Hours: Monday – Thursday 11am – 1am | Friday & Saturday 10am – 1am | Sunday 10am – Midnight
Web: www.timbervancouver.com | @timbervancouver | Facebook

GALLERY

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PEOPLE

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Chris Whittaker, Executive Chef
Joseph Gosselin, Chef de Cuisine
Margot Baloro, Restaurant Operations Manager
Sarah Hussey, Restaurant Manager

ABOUT TIMBER

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Dedicated locavore chef – Chris Whittaker of Forage – is solidifying the West End as one of Vancouver’s most dynamic foodie neighbourhoods with his new restaurant in the high-ceilinged iconic space next door to Forage on Robson at Jervis.

The new restaurant is called Timber, and the menu reads like a roadmap of Canadian comfort food. Home of the bison burger and deep-fried cheese curds, other daily features include pea meal bacon chops, bannock, elk tourtiere, and fish & chips. Add a brown butter tart for dessert and you’ve had yourself some fine Canadian home cooking.

The design of the room is a nostalgic nod to British Columbia’s rich timber history and the salt of the earth who built this province, one two-by-four at a time.

The 1900 square foot space boasts an 18 seat communal table, bench and window-side seating, and features reclaimed barn board from Glorious Organics Farm in Aldergrove. The space is designed by blacksmith/polymath Dustin Pritchard (check out his behind the scene photos from his workshop on Instagram @blacksmithdustin).

“We have two purposes at Timber – to celebrate Canadian cuisine and to have a lot of fun while we’re at it!” states Chef Chris Whittaker.

If you’re looking for a place to grab a craft beer or a single malt and a mushroom gravy poutine while you curse the hockey refs on TV, Timber is where you want to be.

The first puck dropped in November 2015 and it’s off to a great start welcoming our West End neighbours. Open daily until late.

ACCOLADES

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“Canadian comfort food reinvented” Anya Levykh, Westender (March 9, 2016)

“Timber: a Cheeky Salute to Canadian Cuisine” Tim Pawsey, Hired Belly

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