Chef Renaerts heads West by Northwest to take over the kitchens of Fraiche Restaurant and Crave Beachside; Executive Chef Wayne Martin makes Main Street decision; Get your “Jig” on. Irish styles at The Refinery; ’Olympic Hangover’ menus offered at db Bistro and Lumiere; Hamilton Street Presents – Spirits of the West, Volume 10 – Irish Whiskey; Top Table Olympic postcards
Dining Out For Life symbolically kicked off its 16th annual fundraiser on the edge of the Downtown Eastside at Campagnolo, one of 230 restaurants that have come together in support of people living with HIV/AIDS.
Can you keep a secret? The Divino Bordeaux Wine Club meets the second Sunday of every month, but its members don’t want you to know that. And anyone can join, but they don’t want you to know that either. Don’t get me wrong, it’s not that they’re not looking for new members (they are), but you have to understand that the more people know about it, the more they will be forced to divvy up their portion of Mr. Grippo’s secret wine collection.
A few weeks after using Urban Diner to host my very first public airing of the “c word”, I’m bringing you some thoughts on a big old “b word”: bitterness. What follows may come off as bitching, but what I’m trying to do is explain the expression that’s permanently painted on every weathered cook’s face. It’s something that has been known to sneak up on every cook intermittently throughout their career, and I am among the army of kitchen folk who have been afflicted by its presence. Bitterness is seemingly as essential to professional cooking as knowing how to peel a carrot.
Sports fans rejoice, today we welcome Red Card Sports Bar + Eatery to the Urban Diner community. Check out their new listing, here.
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