Scout works with a lot of local restaurants to get the word out about the cool and delicious things they’re doing, but they couldn’t do what they do without access to awesome ingredients. To get what they need, culinary creatives depend on personal networks of passionate artisans, farmers and producers who often work hard without ever seeing the glory they deserve. Since it’s always good to recognize those who have your back, we bring you the Supplier Shout Out!
Today we journey to the West End to find out from Chef Max Straczek where Papi’s Seafood and Oyster Bar sources their some of their awesome oysters…
Which one of your suppliers do you want to give a shout out to? Wild & Live Seafoods Ltd.
What does this supplier supply you? Amazing east coast oysters.
How are these ingredients featured on your menu? I serve them simply with a selection of sauces: a jalapeno chili mignonette; a naturally fermented apple vinegar; and a soy vinaigrette. ($2 – 3.75 per piece; available on the menu almost year-round.)
What makes this supplier so special and why are you excited to use these items in particular? What makes these guys different from anyone else in Vancouver is a lot of planning. How it works is I order Sunday and I get my order on Wednesday. Then Tuesday for Friday. So no matter what they harvest and they send to the restaurant, I get the most amazing and fresh east coast oysters! What also makes me really excited about the supplier is that other suppliers in Vancouver don’t get as many different varieties of east coast oysters. As an example, the blackberry oyster is like the kusshi of the east coast – it’s amazing…it’s delicious…and it’s crazy fresh-tasting.