Hart House and Chambar are Hiring
Job details inside…
Archive for August, 2009
PR Newsflash ~ Tail of Summer Edition
Hart House California Experience Garden Party; Renowned Chef Richard Neat – One Night Only at West; Moustache Café hosts winemaker’s dinner featuring Church and State Winery; News from JoieFarm; Pink Salmon Festival – A Celebration of Health & Plenty
The Pleasures of Real Beer with Real Food
Brooklyn Brewery brewmaster, Garrett Oliver, is a passionate advocate of savouring ” the pleasures of real food with real beer.” To give people a sense of what that means, he was in Vancouver on August 14 to host a brewmaster’s dinner at The Granville Room. The following day, he led a tasting of his beer at the BCL 39th & Cambie Signature Store, paired with canapés provided by Chambar Restaurant.
Beer School!
When: Every Wed. for 8 weeks, starting Sept. 9th
Time: 6:30 PM to 9:30 PM
Where: Pacific Institute of Culinary Arts, 1505 West 2nd Avenue
Cost: $475.00 plus GST
During this 8 week program, beer styles from Belgium, Germany, UK, North America and the rest of the world will be examined. The history, ingredients, brewing technique and – most importantly – the taste of each style will be discussed. Students will master a complete vocabulary of beer terms through weekday guided tastings. Successful completion of this program will prepare individuals for the Cicerone Certified Beer Server examination.
Instructor: Chester Carey, a graduate of our Culinary Arts 2005 program. Chester holds an ISG Certificate and is Canada’s first Certified Cicerone. Follow Chester on Twitter: twitter.com/SeriousBeer
Includes: Beer Tastings, Textbook and Certificate of Completion.
Contact our Administration Office @ 604.734.4488 to register or download our Short Programs Registration Form and return by fax to 604.734.4408.
LAST DAY TO REGISTER IS FRIDAY, SEPT 4, 2009
Pit Roasted Pork – Part II
It was six o’clock, time to see if our leap of faith in our ability to mimic Neanderthal cooking techniques was warranted. The rocks surrounding the pit were hot. The dirt pilled on top was warm if you pushed your hand into it a little, we rated our chances of success at a solid 85%, way up from the 50-50 odds we figured we had at the projects outset. We began scooping earth away and soon the smell of pure porky goodness was rushing from the pit. The pine boughs were still semi-green, so our fears that we would have an immolated mess were allayed a little.
