Job details inside.

We are looking for someone with a minimum of 3 years experience in the restaurant industry as a Bartender. We have Vancouver’s largest rum collection and rum based cocktail list. Our restaurant is a fast paced environment with very good food and a well thought out cocktail program.

• Applicant needs to have good cocktail knowledge.
• Be able to work fast and confidently.
• Have solid customer service skills.
• Highly organized with the ability to multitask in busy environment.

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We are looking for someone with a minimum of 3 years experience in the restaurant industry as a Manager/Supervisor. Our restaurant is a fast paced environment with very good food and a well thought out cocktail program.

• Applicant needs to have good problem solving skills. Be able to work fast and confidently.
• Have solid customer service skills.
• Ability to lead, motivate and provide direction to team.
• Highly organized with the ability to multitask in busy environment.
• Hands on management style, lead by example.
• Ability to plan and implement objectives to achieve goals in a timely manner.

Please only respond to this post with your resume if you fit what we are looking for to:

Calabash Bistro
428 Carrall Street | Vancouver
sam@calabashbistro.com
www.calabashbistro.com

(Photo by Flckr SqueakyMarmot under create commons license)

It’s a great story, a satisfying tale that adds to the mythology one of our great city icons. Young Dynamic Entrepreneur (in the form of Mark Brand) Saves Downtown Eastside Institution Save On Meats! Wrecking ball averted! Greedy developers thwarted! Hurrah!!

And without any irony, this is a great accomplishment. At every step of the way, Mr. Brand has shown smarts, energy, and enough chutzpah to move mountains in this corner of Gastown/DTES. But as with every compelling story, the really interesting stuff happens between the lines – and a deeper truth is revealed if you are willing to explore and look carefully.

Replacing what had been a very large horseshoe butcher shop area and a dining counter in the back, the space has been split into two, with a dedicated butcher shop on one side, and long diner in the other. What is immediately apparent is how approachable everything is – clean wide open rooms, with gleaming floors and counters, and goofy chatty signage. The friendly expansiveness in both rooms pulls you in for a closer look.

The straightforward diner menu is full of coffee shop classics – solid and reassuring, like a good firm handshake. Everything is made in house, including the burger buns and biscuits, a quality that you can immediately taste. The Save On Meats Burger is simple beefy satisfaction, accented with bacon, cheese, tomato and iceberg lettuce – all with a pile of fries. And at six dollars, the value proposition is overwhelming.

The meat loaf with sides of carrots and peas, meaty gravy, and smooth mashed potatoes is a cafeteria classic in the best sense. The biggest surprises on the menu are the sundaes. How awesome is it to tuck into a gooey dessert and not be overwhelmed by crushing sweetness? The house made ice creams, chocolate toppings, and fruit sauces all have a genuine old school flavour. The Knickerbocker Glory is particularly tremendous.

The meat shop has been stocked with a range of shoppers in mind. Choices include pork loin roast at about two dollars a pound, lovely house made sausages, and Cornish game hens and squab if you’re feeling a little fancy. I’ve seen the butchers patiently walk a local customer through a purchasing decision – giving them good advice on how to get the most bang and quality for their limited buck.

For me, the real story of the new Save On Meats is about respect. Respect for a local institution that for decades has served the poorest postal code in the country. Respect for local residents, ensuring they have access to well butchered meat and food cooked from scratch at attainable prices. In the US, if you lived in a neighbourhood like the DTES – your food choices would be limited to gut rotting processed foods.

Mark Brand could have hipstered up or foodified Save On Meats, turning it into a fetish of nostalgia, but he hasn’t. A friend, visiting from Montreal, she told me that she has seen lots of places pay lip service to the idea of revitalization, but nowhere has pursued it with the earnest enthusiasm that Save On Meats has shown so far.

When I was a child, walking from Chinatown to Woodward’s along East Hastings, the streets would be full of gritty characters, but there was the energy of a real living neighbourhood. I am glad to see that the new Save On Meats has decided to truly inhabit it’s neighbourhood, both in location and spirit.

~ Canucklehead

We are happy to welcome Peckinpah, Gastown’s home of Carolina Style bbq, to the Urban Diner community.

Check out their new listing here.

Ready or not, here they come. With equal parts anticipation, rejoicing and dread, the year’s first big dining promotion, Dine Out Vancouver, starts today with over 210 restaurants participating with their $18, $28, or $38 custom three-course menus.

For some restaurateurs, it couldn’t come soon enough; getting more bums back in seats after the post-holiday lull is always important, but has become especially critical after a tough year that went sideways for many owners and into a heart-breaking death spiral for an unfortunate few. In 2010, the industry took a couple of big hits.  With the surprise ramming down our throats with the ‘introduction’ of the HST and the lowering of the legal driving limit regarding alcohol, the men and women on the front lines of the service industry really deserve a good turn now more than ever.

With participation at an all-time high, along with the addition of a few new special events such as “Dining in the Dark” and “Secret Supper Soiree” and “Dine Academy” to name a few, as well as special room pricing ($68, $98, $138) at select hotels across town, Tourism Vancouver has put a lot of work into this year’s offering to make it as wide-reaching as possible.

Although, not all greet the event with the same level of enthusiasm. For some jaded industry folk and discriminating frequent diners, Dine Out is seen as a giant cattle call for bargain hunters with service and menu offerings being dumbed down for the masses, and thus, best avoided like the plague. Some restaurants who have participated in the past are capitalizing on this sentiment and are now playing the other side of the marketing coin by quietly promoting their venues as the place to escape from the ‘lemon-water’ masses that Dine Out inevitably attracts.

“We are lucky that we don’t need to do Dine Out, but it always good to bring in new customers to our restaurants and show them what we are about,” says Emad Yacoub, whose Glowbal Collection of Restaurants are all participating this year. “We love to show people a good time and this is another opportunity to do it.”

Love it or hate it, it’s here and bigger than ever. So plan your dining strategy accordingly and make the best of it. See you out there!

~ PK

Dine Out Vancouver – January 24th – February 6th

click here to view the full list of participating restaurants and their menu offerings

Job details inside.

Big Lou’s, Gastown’s butcher shop is looking for experienced butchers. Both full time and part time positions available. The ideal candidates must be honest, reliable, responsible, flexible and fun!

We pride ourselves on a team atmosphere and are looking for the perfect candidates who will mesh well with our tight-knit “family” here. Candidates who emit a sense of confidence and optimism will be noticed!!! A real “people person” is a must. :-D

Please send resumes, availability and hourly wage expectation to:

candicejohnson1984@yahoo.ca

Editor’s Note: The following is an important transmission from Lord Nige Heimdall, guardian of the rainbow bridge to Beerhalla…

Wednesday December 22nd marks the 200th time we’ve changed our tap list. That’s 3 1/2 years of constantly trying to find new and unique ales and lagers from BC and beyond, for the ever more discerning Vancouverite beer lover.

To mark the occasion we wanted to do something a little special. We pride ourselves on being big supporters of the local brewing scene. We also pride ourselves on being a haven for lots of Vancouver’s more creative folks.

Paul Higgins & Ben Couves of Megadestroyer have been known to sink a few at the ol’ Alibi. (Megadestroyer produce some ludicrous T-Shirts, Hoodies etc with a very tongue & cheek attitude. Think piss take, extreme, metal & biker images interpreted by local artists such as Akrow & The Dark)

Ken Diamond, well he’s enjoyed many a night up at the wood looking to sample the latest and greatest from our tap list. (Mr.Diamond just happens to be a Craftsman dedicated to Leather. No! he’s not into S&M, rather he is the creator of some amazing hand crafted belts, moccasins, wallets, coozy’s, wallet chains, cuffs & more)

Okay, so that’s Megadestroyer & Ken Diamond.

Next, Howe Sound Brewing. One of our local gems.

Extremely prolific. That’s one way i would describe these guys. They have more products listed with the BCLDB than Gastown has restaurants. Their arsenal of fantastic brews is huge. (and always growing).

One of our favourites produced by Howe Sound is a Russian Imperial Stout brewed once a year and aptly named Pothole Filler.

It seemed appropriate then, that when I approached Howe Sound Brewing owner Dave Fenn (an extremely down to earth and generally excellent man) and asked if his brewery would produce a beer in commemoration of our 200th Beer List, that it would be based on the Pothole Filler.

So four parties got their heads together. The Alibi Room, Howe Sound Brewing, Megadestroyer and Ken Diamond.

The result:
A limited release, 10% abv, Licorice Imperial Stout produced by Howe Sound Brewing, branded by Megadestroyer, served at the Alibi Room on custom leather coasters hand made by Ken Diamond.

A limited bottle run of the beer will also be available at a few select specialty beer & wine stores around the lower mainland including the always excellent Brewery Creek.

That’s just one of the highlights of next Wednesday December 22nd.

Aside from the umpteen, limited release, cask conditioned Real Ales on offer, we will also be serving kegs of a whole fist full of specialty product, including some beers that I’ve been collecting, stashing and aging over the past 12 months.

Higlights include:
• Derrick (formerly of Dix) Alibi Dungeon Aged Barley Wine

• Howe Sound- 2009 Pothole Filler Imperial Stout

• Gary Lohin (of Central City)’s Legendary “Roach”

• Canadian Brewing Awards “Beer of the Year” – Central City’s “Thors Hammer” barley wine.

• Iain Hill (of Yaletown Brew Pub)’s 2009 “Oud Bruin”, a one of a kind sour brown ale brewed with Brettanomyces.

• Conrad Gmoser (of Steamworks)’ Imperial Espresso Stout. We stashed a keg of this annual treat from one of our best local brewers.

• Driftwood “Old Cellar Dweller 2010 Barley Wine”. The ONLY cask in existence (thanks boys). The third installment of a mythical local brew, on CASK for Christ sakes!!!

Mentioned are just a few of what will surely be the Ultimate Bohemieth beer list to end all beer lists. The “holyfuckingdoodle draft line up of all time”. The “dip me in a river of ale and baptise me beer nerd, I’ll be there” of all beer events……….

And to top it all off, leading the charge will be Rich Hope. Blues man extraordinaire. Master of fucking ceremonies no matter where his hat hangs. We’re honored. We’re truely excited to have such a talented man playing original music throughout the evening (thanks Rich!)

We are providing food. All we ask is that guests who eat, donate.  All donations will go to the Greater Vancouver Food Bank.

Alibi Room
157 Alexander Street | Vancouver
Tel: 604-623-3383

Meat-eaters rejoice! Gastown restaurateur, Tyson Reimer (Cobre, Deacon’s Corner) and construction-specialist and business partner, Ryan Murfitt (Bao Bei, Calabash, Cobre to name a few) are just a few days away from opening their highly anticipated “Peckinpah” Carolina-style BBQ joint in the heart of Gastown, just a stone’s throw from the Gassy Jack statue at 2 Water Street.

They will be serving up all the Southern bbq favourites: from ribs, brisket, pulled pork, house-made sausages, to creamed corn, collard greens, cornbread and sweet potato pie.

The main space, designed like a modern day saloon, has about 35 seats in total with 16 at an open kitchen bar. They will also have a full service take-out counter inside for pick up orders.

The beer list, put together by R&B Brewing’s Barry Benson, will feature a selection of local craft brews as well as some American favourites. Some classic bourbons will also be offered.

Opening date: Saturday, December 18th for lunch and dinner.

Peckinpah
2 Water Street | Vancouver (Gastown) – map
Tel: 604-681-5411
info@peckinpahbbq.com
www.peckinpahbbq.com
Twitter: @PeckinpahBBQ
Facebook: here

See you there!

~ PK

Touring the Americas with Latitude; Enjoy the best of the season at YEW restaurant + bar; Glowbal Collection November features; HSG’s Office Christmas Party in a Box; CinCin Truffle Wine Dinner: Osoyoos Larose; The Corner Suite Bistro De Luxe expands lunch & serves up a $21 three-course deal; Investing in gold – Portfolio 2008 Release; Xmas Express gifts from Le Vieux Pin and LaStella; Two Chefs Crush Laughing Stock Vineyards Wine Drinker dinner; Manlio Mocchi Introduces Via Veneto, Now Open; Truchard Vineyards wine dinner at db Bistro; LFNG Stock live at Divino !!! Sequoia Group invites you to eat, drink and be merry!

LATITUDE: TOURING THE AMERICAS

WEEKLY: Monday to Thursday

Beginning Monday, 1st November, Latitude Restaurant and Wine Bar will take you on a journey through the Americas discovering the foods and drink of the various countries of our continents.

From Cuban sweet potato & pork croquettes to Brazilian ximxim (chicken & seafood stew), each week will feature the affordable comfort food of a different country, with Chef Lisa Henderson sourcing the ingredients and inspiration which make each culture unique to its region.

Open from 5pm daily, Latitude is a stylish yet casual & affordable place to catch up with friends, have a romantic rendezvous or simply kick back at the bar with a beer or a glass of wine and take in Main Street as it passes by.

OPEN 7 DAYS A WEEK FROM 5PM • WEEKEND BRUNCH SERVED 10AM-2:30PM
3250 Main Street, Vancouver, BC, V5V 3M5 | t: 604-875-6246 info@latitudeonmain.com | www.latitudeonmain.com

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ENJOY THE BEST OF THE SEASON THIS NOVEMBER AT YEW

November’s “Fresh From…” Menu Celebrates ‘Qualicum Bay Scallops & Citrus’ at YEW

Fresh From British Columbia’s oceans, rivers, fields and farms Diners in British Columbia are blessed with an impressive variety of fresh local produce grown and raised across the Province throughout the year. Feel good about enjoying sustainably sourced seafood and flavourful meats, fish and poultry that are thoughtfully prepared.

It is with this ultra-fresh, local and seasonal mentality that we are offering a three-course, prix-fixe menu focusing on in-season ingredients sourced close to home. Each month the menu will feature a starring ingredient with supporting roles played by complementary in-season produce.

This month Chef Grant Macdonald has selected Qualicum Bay scallops and a selection of complementary citrus flavours.

Fresh from…
Qualicum Bay Scallops & Citrus
$35

To Start

Qualicum Bay Scallop Crudo, Pomegranate, Whistler Lemon Balm, Tangerine
Enhance with 1 oz of House-infused Lemon Crystal Head Vodka (+$8)
~ or ~
Caramelized Scallop, Roasted Hazlemere Sunchokes, Orange Braised Endive, Yuzu

To Follow
Seared Scallop, “Cinderella” Pumpkin Risotto, Crispy Brussel Sprouts, Fraser Valley Pork Belly, Mandarin GlazeEnhance with shaved Winter Truffle (+ $10)
~ or ~
Roasted Scallop, Grilled BC Pine Mushroom, Winter Greens, Parsnip Purée

To Finish
Citrus Créme, Almond Short Crust, Quark Sorbet

We look forward to bringing you the best of seasonal, regional ingredients all year long from the bounty of British Columbia. Call 604.692.4939 for reservations or click here to make an online reservation.

‘Tis the Season! YEW Spreads the Holiday Spirit!
The holiday season is fast approaching. Before you know it, it will be time to deck the halls. For gifts, celebrations, staff luncheons, family gatherings and a respite from the crowds in full shop, YEW restaurant + bar and the Four Seasons Hotel Vancouver have just the thing.

Festival of Trees: November 24, 2010 – January 5, 2011
The annual BC Children’s Holiday fundraiser will see our hotel lobby transformed into a festive forest of creatively decorated Christmas trees.

Five Days of Christmas Lunches: Throughout the month of December, YEW restaurant + bar is featuring a special three-course, holiday lunch menu on the weekdays. For only $29 per person, each meal starts with a daily soup selection or roasted beet salad and concludes with a choice of Dark Chocolate Souffle Cake or Almond & Golden Raisin Brioche Pudding. The main course rotates every day, and repeats for each day of that month. Crowd favourites include Roast Beef with Guinness Yorkshire Pudding and a Roasted Venison Chop with Huckleberry Sauce. The lunches are designed to add a festive twist to your day and provide the perfect opportunity for a celebratory lunch with coworkers, family and friends.

Our Phenomenal Stollen: Legendary baker and Four Seasons Hotel Vancouver Alumni, Gerhart Weitzel steps out of retirement to bake nearly 1,500 of the ultimate, traditional Christmas cake for his adoring fans. This is one holiday treat not to be missed. This year, YEW restaurant + bar is selling “Stollen on a Snowboard” for $25, where all loaves are gift wrapped in a 2010 Winter Olympics inspired, limited edition “snowboard” presentation. Place your order by dropping into YEW or calling ahead at 604.692.4939.

The Main Events: YEW restaurant + bar is putting together some delectable holiday menus. For Christmas Eve, Christmas Day Brunch, Christmas Dinner and New Year’s Eve Dinner. Stay tuned for complete details or visit: www.fourseasons.com/vancouver/dining

Sleepover: Four Seasons Hotel Vancouver is THE place to be during the holiday seasons. Our Holiday Season Package
offers one night luxury accommodation, a $40 hotel credit for any incidentals including YEW restaurant + bar, in-room dining or parking as well as 4pm late checkout so you can shop, shop, shop without worry at the bevy of boutiques and malls just minutes from our doors. New Year’s Eve is included, though a two-night minimum stay is required.

Gift Cards:
One of the easiest ways to package Four Seasons Hotels legendary service, quality and value. It’s the perfect gift for the foodie and luxury-lover in your life. Available in the denomination of your choosing. Call or visit Four Seasons Hotel Vancouver’s front desk to purchase – 604.689.9333

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THE GLOWBAL COLLECTION NOVEMBER FEATURES

Diners are once again taken right ’round the world with feature menus courtesy of The GLOWBAL COLLECTION of restaurants. From November 18 – 28, glowbal grill, COAST, Sanafir, Italian Kitchen, Trattoria and SOCIETY offer wildly diverse and equally tantalizing selections.

glowbal grill leads off with a Gremolata-crusted Beef Tenderloin Carpaccio and Wild Mushroom and Boursin Cheese Ravioli. Meaty mains include an 18oz grain-fed Veal Chop and a 16oz Prime Ribeye Steak. Top the meal with house-made Tiramisu complemented by crunchy biscotti and fresh berries. click here for details

Fresh West Coast fare is blended seamlessly with Japanese-inspired ingredients at COAST. Starters include Ahi Tuna Sashimi with a Green Onion Salad tossed with Candied Orange, and Beef Tenderloin Tataki served atop Shiso Leaf Salad with Sake dressing. Sake-broiled Sablefish, a Scallop and Clam ‘Hot Pot,’ and a Soba Noodle Salad are desirable main dishes. The Deep Fried Banana dessert is stuffed with Red Bean Curd and Coconut ‘Bubble Tea’ Tapioca. click here for details

Sanafir heads down the Silk Route to Singapore, introducing diners first to a Peranakan Laksa soup, complete with Pineapple, Clams, Vermicelli, and Coconut Halibut Broth. The Feature Tapas Trio includes a Black Pepper Dungeness Crab Cake, BBQ Skate Wing, and Malakka Salad with tender Duck. The Peanut Sable Breton dessert features Mangosteen and Sweet Panadan Cream. click here for details

White Truffles are all the rage at Italian Kitchen this month. Prime the main attraction with the White Truffle and Jerusalem Artichoke Soup or White Truffle Risotto. Following suit, Truffle-heavy entrees include Pappardelle with Braised Pork Cheeks, Sweet Peas and Shaved White Truffles, and a Duo of Beef with Tartare, Tenderloin and Shaved White Truffles. Not just for the savoury, Truffles are incorporated into dessert too – a creamy Vanilla Gelato drizzled with White Truffle Honey. click here for details

Trattoria guides diners through the Piedmont region of Italy this month. Primo starters include Zuppa di Cipolla al Vino Rosso – wine-laced Onion Soup with crostini and melted Fontina, and Vitello Tonnato – a seared Veal Tenderloin with Tuna and Caper sauce. Mains include Tagliatelle Tartuffo with Truffle and Wild Mushroom cream sauce, and Osso Bucco – braised Veal with Saffron Risotto and aromatic vegetables. Soft and rich, the Bonet dessert is comprised of Chocolate and Rum Custard crowned with crushed Amaretti and Caramel. click here for details

Apples are in season at SOCIETY. The Fuji variety stars in the famous Waldorf Salad; Fennel and Apple Soup features Red Delicious Apples combined with roasted Fennel, Cinnamon and Crème Fraiche. Complementing the main courses, crunchy apples are incorporated into both the pan roasted Pork T-bone and the roasted Turkey Breast. Classic Apple Crisp is the perfect autumn dessert – this treat includes Granny Smith Apples, Caramel Sauce and Vanilla Gelato. click here for details

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IT’S A STAFF CHRISTMAS PARTY IN A BOX – $25 PER PERSON

The Whole Gang…Looking for a fun, casual night out for the staff?
Have a small budget, but want to thank your team?
How about a food and wine tasting in Yaletown…
We’ll give you a large table in the tasting, a private room or even an entire section.

You, yourself and an intern…Perhaps there aren’t enough of you to fill even one table?
Don’t let the fact that’s there’s only two of you in your office stop you from having an office Christmas party! Join a party already in progress!

Or, have a few clients to thank….Better than a drink after work. A perfect client thank you and best of all, it’s over at 7pm!

Holiday Staff Party Food and Wine Tasting – 5:30 pm to 7:00 pm
Monday, December 6th or Tuesday, December 7th
Feature Wine – Red Rooster
Three Wines. Three Appetizers. A Wine Tasting and a Party Favour!
$25 per person

Each guest samples three wines, each paired with a different savoury, wine-inspired appetizer, while a wine expert takes you through a casual, sit down tasting. We keep it fun, tasty and throw in a Christmas Cracker – you know, those things that you and a mate pull; they pop, you wear the silly hat…and one of them, somewhere in the room, will be filled with a very special prize…

To book please visit www.hamiltonstreetgrill.com or call 604-331-1511

Chef Neil Wyles, Joan Harvie and staff
wish you all the best this holiday season
from Yaletown’s favourite neighbourhood restaurant

Open Christmas Eve

Hamilton Street Grill
1009 Hamilton Street
Vancouver, BC 604-331-1511
hamiltonstreetgrill@telus.net
www.hamiltonstreetgrill.com

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FESTA DI FUNGHI – TRUFFLE WINE DINNER
with special guest Pascal Madevon of Osoyoos Larose

Thursday, November 25th @ 6:30pm

Vancouver, B.C. — CinCin Ristorante will soon host one of Canada’s foremost wineries in an exclusive winemaker’s dinner starring Autumn’s earthy harvest and premier Okanagan wines.

A highlight of CinCin’s annual Mushroom and Truffle Festival ‘FESTA DI FUNGHI’, Chef de Cuisine Todd Howard, Restaurant Director Ricardo Ferreira and Wine Director Sarah McCauley will present a special multi-course menu designed to accentuate the subtle nuances of each course and its accompanying wine.

Osoyoos Larose’s winemaker and vineyard manager, Pascal Madevon, will guide guests through a descriptive evening showcasing their portfolio of Bordeaux-inspired reds, as well as a personally-selected sparkling and white wine. To conclude the evening, Mr. Madevon will lead an exploratory component tasting of the yet-to-be released 2009 vintage of Osoyoos Larose’s flagship wine, Le Grand Vin.

MENU

reception
snake river pork cheeks, polenta and pesto
wild mushroom and truffle honey creme brulée
basil crusted ahi tuna
sumac ridge steller’s jay brut 2006

scallops
grilled scallop, lobster and fennel sausage, parsley purée
baby watercress, apple foam
jackson triggs grand reserve white meritage 2007

oxtail
ravioli of oxtail, kuri squash purée and shaved alba truffles
petales d’osoyoos 2007

squab
burgundy truffle crusted squab, cappelletti of truffle braised squab leg
salsify and truffle foam, black trumpettes and pear cream
le grand vin 2006

buffalo
alderwood grilled ribeye, pulled short rib, horseradish gnocchi
kale, crosnes and red carrot purée
le grand vin 2007

chocolate
chestnut mousse cake, caramel ice cream
chocolate sauce and candied fruit
le grand vin 2009 components

petits fours
handmade chocolates and macarons

HOW TO PURCHASE
Tickets are $109 per person, plus tax and gratuity.
Seating is limited. Please call 604-688-7338 to reserve your place at the table.

About CinCin Located in the heart of Robson’s fashionable shopping district, CinCin Ristorante presents Italian-inspired dishes from the heritage wood-fired kitchen. Dinner served nightly from 5pm until 11pm and late menu until midnight. Open for lunch during the holiday season from December 1st – 23rd. 1154 Robson Street, Vancouver, B.C., Canada. For reservations, call 604 688 7338 or visit www.cincin.net.

About Osoyoos Larose Created on an extraordinary site in the South Okanagan, this remarkable wine is the outcome of an inspired partnership. In 1988 Groupe Taillan of France united with Vincor Canada to bring centuries of old French winemaking to one of the world’s newest wine regions. The partners believe that exceptional growing conditions, combined with Bordeaux winemaking expertise, conspire to enable the crafting of red wines that rank amongst the finest in the world. www.osoyooslarose.com

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THE CORNER SUITE BISTRO DE LUXE EXPANDS LUNCH AND SERVES UP A $21 THREE COURSE DEAL

Vancouver, BC – Due to the popularity of its recently-launched lunch service, The Corner Suite Bistro De Luxe is introducing a new expanded weekday lunch menu with an unbeatable $21 three-course deal.

In addition to their $10 soup & sandwich (or beer & sandwich) deal, The Corner Suite is offering up a new lunch menu of four starters, four mains and two desserts. Lunchtime starters include a liver paté, terrine de campagne, organic green salad or soupe du jour; mains include a tuna niçoise salad, house-made gnocchi, a catch of the day and steak et frites; and a daily dessert special and sorbet are available to complete the meal. All items are available á la carte, or guests can enjoy a full three-course lunch featuring their choice of any starter, main and dessert for only $21!

For those looking for a lunchtime tipple, The Corner Suite’s “Genuine Article” cocktail list is always available, along with a selection of wines available by the glass or half glass.

Lunch is available Monday through Friday from 11 am until 5 pm, and on weekends and holidays brunch is served from 10 am to 2 pm.

For more information or to make a reservation, please visit www.thecornersuite.com.

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INVESTING IN GOLD – PORTFOLIO 2008 RELEASE

We are pleased to announce the release of the Portfolio 2008, our flagship Bordeaux blend. This newest vintage has already been awarded a GOLD Medal in the BC Wine Awards, at the Okanagan Fall Wine Festival. Great early Portfolio performance!

The 2008 vintage combines the five Bordeaux varietals including 53% Merlot, 24% Cabernet Sauvignon, 12% Cabernet Franc, 9% Malbec and 2% Petit Verdot to create a multi-layered complex wine. The current release continues to display a classic style that while being consistent year to year, still leverages the best each vintage brings.

In the vineyard that season, winter damage from a November cold snap damaged many of the red varieties, thus crop loads on big reds, particularly Merlot, were way down in 2008. However, small crops are easier to ripen and provide greater intensity. This vintage was also the first year we included grapes from our estate vineyard in Osoyoos, aptly named “The Perfect Hedge”.

Please place your online order here, or call the winery at 250.493.8466.

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XMAS EXPRESS GIFTS FROM LE VIEUX PIN & LASTELLA

Le Vieux Pin & LaStella, two award winning boutique wineries from the South Okanagan are offering an exclusive 2 bottles and 6 bottles gift pack to enhance everyone’s holiday season. With a choice of reds and whites, customize your order to create the perfect gift.

2 BOTTLES GIFT PACK
2007 Merlot and 2009 Sauvignon Blanc $70 now at $59
2007 Fortissimo & 2009 Leggiero $70 now at $59

6 BOTTLES GIFT PACK
2007 Merlot and 2009 Sauvignon Blanc $210 now at $179
2007 Fortissimo & 2009 Leggiero $180 now at $149

ULTIMATE GIFT FOR WINE CONNOISSEURS
For the first time, Le Vieux Pin is offering a rare vertical of its flagship wine directly from its cellar: “Apogee” Merlot Reserve.

Exclusive 6 pack offering (containing 2 bottles of each of the 2005, 2006, and 2007 vintage) Price $440 – very limited

Call 604-697-0988 to take advantage of this offer. Mention code: Xmas Xpress when ordering.

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Two Chefs Crush Wine Drinker Dinner to be Held November 17th

Celebrating Laughing Stock Vineyards 2010 Harvest

Laughing Stock Vineyards produces ultra-premium wines from their winery located on the Naramata Benchlands. Owned and run by David and Cynthia Enns, Laughing Stock has in a short decade become a consistent award winner.

Laughing Stock describe themselves as “a serious enterprise with a light hearted attitude”. The winery was named in reference to David and Cynthia’s previous careers in investment and financial consulting and their wines are often been given the names of financial terms—Portfolio, Blind Trust, Small Caps. Likewise, their wine club is referred to as the “Preferred Share” Wine Club.

Two Chefs and a Table will be travelling to Naramata on November 11th to cater their Crush Dinner, which celebrates the end of the crushing of this year’s harvest of nearlyh 100 tons of grapes. Though the harvest was particularly late, there is still early evidence that this year’s harvest will produce great wines and add to Laughing Stock’s track record of award wins.

The same five-course meal featuring a range of Two Chefs and a Table signature dishes will also be offered in the Two Chefs and a Table bistro on Wednesday November 17th, again with each course to be paired with selections from Laughing Stock’s collection.

As always, reservations are strongly recommended for this dinner event. The cost per person is $65 (not including tax and tip). Call 778-233-1303 or email info@twochefsandatable.com for reservations.

For more information on Laughing Stock Vineyards, please visit www.laughingstock.ca.

Crush Wine Drinker Dinner Menu

Truffle and prosciutto risotto
Fresh truffles, Spanish Serrano ham, quail egg

Scallops and cured Wild boar
Qualicum scallops, smoked boar, red pepper aioli

Foie grais
Pan seared, bacon, lobster mushroom confit

Entrée choice of
Maple cured pork belly
Quebec maple syrup, fresh herbs, pan seared, roasted carrots

Long line sable fish
Buttermilk Poached, bay leaves, tarragon, horseradish polenta

Choice of
Cointreu pot de crème’s
dark callebut chocolate, cointreau candied oranges,vanilla whip
or
caramel apple pudding
crème anglaise, raisins, bourbon

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MANLIO MOCCHI INTRODUCES VIA VENETO, NOW OPEN

The cultural and culinary character of Northern Italy inspires new West Broadway restaurant, serving house-crafted pastas, soups from scratch, quality antipasti and freshly caught seafood in warm, relaxed environs.

Vancouver, BC (November, 2010): Charismatic, accomplished and quintessentially Italian restaurateur Manlio Mocchi is back on the Vancouver dining scene at encore restaurant Via Veneto. The veteran from Amarcord Ristorante Italiano – the popular Yaletown landmark restaurant he owned and operated for 12 years – set lofty standards of excellence in ingredients, preparation and presentation. Mocchi and his dedicated kitchen team renew their commitment to Vancouver and enliven their delicious legacy at Via Veneto, a 70-seat fine dining destination on bustling West Broadway.

Via Veneto showcases iconic Northern Italian pasta favourites like fresh, delicate and flavourful house-made gnocchi, tagliatelle, garganelli and tortellini. Sauces to savour feature rich gorgonzola dolce, tender bocconcini, aromatic and flavourful herbs and Marsala wine.  From prawns and wild Sockeye to Clams and Oysters, sustainable seafood places prominently on the meticulous menu. Veal, lamb, Alberta prime beef tenderloin and chicken are also represented with gusto as menu staples.
House-made focaccia bread, delicious cheeses and the finest olive oils add to the gastronomic experience.

House specialties:
Gnocchi Quattro Formaggi $17.95
Hand-rolled potato gnocchi with Swiss emmental, pecorino toscano, parmigiano reggiano and gorgonzola dolce. 

Astice alla Veneziana $39.95  
Fresh whole Atlantic lobster sautéed with olive oil, garlic, herbs and white wine, tossed with spaghetti.

Costata di Vitello $29.95
Grilled milk-fed Alberta veal chop, Sangiovase wine and fresh wild mushrooms.

Veneto is a famed Italian wine region known for its Soave, Amarone, Torcolato, Garganega, and Valpolicella, all which feature prominently in the cellar. An extensive list emphasizes mainly Northern Italian wines to suit a range of dishes, budgets and occasions.

No afterthought, the dessert menu is decadent. Italian dolces like Terrina di Cioccolato and Tiramisu crown any meal.

”Intrinsically warm, genuinely inviting, and passionately committed to wonderful experiences through food,” says Mocchi. “That’s who we are. Our menu reflects the spirit of this life-long labour of love. And now we have Via Veneto in a vibrant Vancouver neighbourhood to work from. A professional kitchen team, a charming atmosphere, exceptional food and wine and service to match will welcome our guests and inspire our mutual loyalty.”

Via Veneto
656 W. Broadway
Vancouver, BC
604.708.3300
www.viavenetovancouver.com

Hours:
 Lunch 11:30 to 3 pm; Monday to Friday 
Dinner 5 to 10:30 pm; every day

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TRUCHARD NAPA VALLEY, WINE DINNER – NOV 16TH

Only 100% estate-grown fruit goes into the extraordinary wines of Tony and Jo Ann Truchard’s award-wining estate wines.  That and over 30 years of wine-making expertise. Join Sommelier Kevin Van Hullebush for a very special wine dinner showcasing magnificent Truchard Vineyards wines and the inspired cuisine of Chef de Cuisine Guggenheimer.

Chef’s Five Course Wine Dinner Menu

Alsatian Tarte Flambee
Smoked Bacon, White Onion, Fromage Blanc – Blue Mountain Brut

Sablefish with Smoked Cod Chowder
Fingerlings – Truchard Rousanne, 2008

Roast Chicken with Chanterelles
Celeriac, Hazelnut, Lentils – Truchard Chardonnay, 2006

Braised Lamb Shank
Autumn Vegetables, Madeira Jus – Truchard Pinot Noir, 2006

Warm Chocolate Fondant Cake
Caramel Ice Cream – Truchard Syrah, 2005

Due to popularity and/or the season, this event may take place next door at our sister restaurant Lumiere but with no change in price or menu.  Please arrive to db Bistro at 2551 W. Broadway.

Space is limited and dinners sell out quickly, so BOOK NOW, inquire via email or call 604.739.7115. Visit our Truchard Wine Dinner event page for details.

Starts at 7pm sharp   $75 plus tax & gratuity

RESERVE A TABLE for the Nov 16th dinner now.

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LFNG STOCK LIVE AT DIVINO!!!

Celebrate with us the Best of the Okanagan!

Tuesday, the 16th of November 2010 at 7 pm

Enjoy a 5 course tasting menu with David & Cynthia from Laughing Stock Vineyards!

$125 including wine

click here to view the menu

This fall, many of the Downtown East Side’s (DTES) best restaurants are joining together for Eat Drink Local, a celebration of the food scene in Vancouver’s most energetic culinary neighbourhood.

From the official press release:

Drawn by accessible heritage commercial spaces and the growing community of restaurateurs, the neighbourhoods of the DTES—Gastown, Railtown and East Hastings– have emerged as the engine driving Vancouver’s food and cocktail culture. The young, dynamic chefs, operators and bartenders who have moved into the neighbourhood have helped to define a unique Vancouver food style that’s built on local ingredients, excellence without pretention, the spirit of adventure and a passion for the art and craft of food and cocktail preparation.

In the spirit of the fall harvest and Thanksgiving, this October will see the launch of the inaugural Eat Drink Local food celebration. From October 31—November 3 and November 7-10. Eat Drink Local will shine the spotlight on a group of Downtown restaurants with special menus and events.

Participating Eat Drink Local restaurants Cork’n’Fin, Boneta, The Diamond, Two Chefs and a Table and Au Petit Chavignol, will offer at least one feature entrée and paired wine or cocktail selection for only $20. This celebration will offer Vancouver diners an unprecedented and economical opportunity to enjoy a wide range of the city’s most enticing and innovative food and cocktail creations.

With featured cuisines spanning traditional French and charcuterie menus to definitive West Coast flavours, there’s an Eat Drink Local restaurant to entice almost any palate. For full Eat Drink Local menu details and reservation information, visit www.eatdrinklocalweek.com.

Click here to view the menus of the participating restaurants

The beloved Vancouver East-side epicenter of consumption continues to crescendo. Recent years have seen a renaissance in eating and drinking explode, with local veterans of hospitality ambitiously sowing seeds in every available space. The particular allure of Gastown is two-fold: There is no corner of the city more rife with visible history and palpable character; pair that with the support of a community rich with hedonistic entrepreneurs and the draw to this nabe is irresistible to restaurateurs and diners alike.

Gastown’s crude carotid of Blood Alley has gone from derelict to desirable in just a few years. Tales behind this alley’s ominous name are as varied as they are tall; the most popular story suggests that local butcher shops would toss blood into the alley at the end of the day. Fabricated or not, gritty fables count for character – inspired eating and drinking at Sean Heather’s alley institutions of Salt Tasting Room and Judas Goat are testament to that. Blood Alley’s eastern entrance is now home to the newest member of Gastown’s growing gourmet family: l’Abattoir.

French translation makes “slaughterhouse” sound so elegant – a playful nod to those endearing alley anecdotes. The bones of l’Abattoir were the original home of The Irish Heather; it’s old soul still whispers from every corner. Original 19th century architecture persists, now dressed in a slick and handsome wardrobe of clean lines and simple elegance. The lower floor is cleverly tiled with grey and white, in an optically enchanting open-weave rattan pattern. Stairs lead up to a stylish dining room, while a narrow hallway leads past the shining kitchen and back to the beautifully brick-walled and glass-topped atrium. Co-owner Paul Grunberg is genial and exacting in his running of the floor while fellow owner and Chef Lee Cooper quietly crafts fine French-influenced West Coast dishes. Both men are long serving soldiers in local hospitality – jumping at the chance to build a dining experience of their own.

They are having fun with their food, crafting dishes that are bold in design and lively in taste and colour. My first sampling of l’Abattoir cooking featured the gorgeous textural seduction of a perfectly soft-poached egg, atop vibrant salsa and flavoursome Swiss chard – an inventive pairing of bold and simple ingredients, prepared well and neatly presented. Next came fresh pasta with elegant curls of zucchini ribbons, house-made ricotta and earthy white bean puree finished with salty bread-crumbs – a demonstration of textural complexity and balance between assertive flavours.

The food impresses, but make no mistake; I’m here for the drinks. The sleek l’Abattoir Bar dwells below the bright and welcoming entrance. Wine guy Jake Skakun darts back and forth between Bar and table; providing personal service of his smartly chosen, food-pairing inspired selection of bottles. The Back Bar is lined with playfully angled shelves that boast a fascinating array of obscure spirits, apothecary vials and curious crystal – the eclectic collection is the proud handiwork of Shaun Layton, Head Barman of this gin mill. Shaun is amongst the top Cocktail Bartenders in Vancouver and he couldn’t look more at home than behind the sleek wood at l’Abattoir. Classic spirit-forward recipes and character define his personal style, but there is no mistaking this Barkeep has great creative imagination. Cocktailian counterpart David Grieg is equally talented – accented with a measure of English swagger. The boys behind the Bar are a flurry of quick precision as an ever-changing assortment of vintage glassware gets repeatedly filled with all sorts of love.

Shaun hits me with “A Spot of Tea”, made from London Gin, Pimm’s No.1, Earl Grey syrup, orange marmalade & lemon juice – a sophisticated sip full of understated complexity, served in the sexiest of teacups. Next up is his “Banana Daiquiri”, designed to surprise and fascinate your senses with Jamaican Rum, Banane de Bresil liqueur, fresh lime juice and the captivating nuance of smoky single malt Islay whisky. This is not the Banana Daiquiri you had in Mexico. Now I’m ready for the “Slaughterhouse”; featuring Cognac, orange oils, aromatic bitters and a misting of Green Chartreuse – a potent house cocktail homage to the venerable Sazerac. After all this flavour exploration, I’m ready for a palate cleanser. A neatly crafted Martini of Gin, dry vermouth, orange bitters and olives is the clean crisp way to go.

The Cocktail menu covers a great range of styles and flavours, but a good Bar team thrives on creating personalized experiences – these Bartenders are no exception. L’Abattoir cocktails are made with such passionate attention, you’d swear the Bartenders were making drinks for themselves. Much more importantly, they are making them for you. A new force in the Gastown Cocktail landscape has been born. Lucky us.

The Bar is Open,

~ Jay Jones

l’Abattoir
217 Carrall Street (Gastown)  | Vancouver
Tel: 604.568-1701
www.labattoir.ca

HOW TO GET THERE

Melody Fury of VancouverFoodTour.com and veteran Vancouver barman, Jay Jones (formerly Pourhouse, Voya), are excited to announce a collaborative series to celebrate the craft of cocktail making.

The Craft Cocktail Tour Series is the newest addition to Vancouver Food Tour’s line of culinary walking tours. On the first tour, guests will create and sip hand-crafted drinks on an interactive and informative cocktail tour through 5 Gastown gems. (August 19th, 5:30pm – 9pm)

The hands-on tour presents fundamental cocktail-making theories and techniques in a stylish and delicious fashion. Registration has begun and space is very limited (12 people max) so sign up now!

Here’s where it gets exciting:  Jay and Melody are offering a PRIVATE, 1-on-1 Craft Cocktail Tour to one lucky winner!

Want it? We’re making you work for it.

Instructions:

Create and upload the most creative, short video showing us why you need, want, and deserve this exclusive cocktail-making experience.  (Do you have the best-stocked bar but don’t know what to do with it?  Are you sick of mixing Kool-Aid and vodka for your dates?)

In the description, please include the phrase: My entry to win Vancouver Food Tour’s private Craft Cocktail Tour with Jay Jones and Melody Fury.

Email: info@VancouverFoodTour.com to submit it.  The entry will be posted on VancouverFoodTour.com for judging.

Our panel of judges will vote for their favourite video to select a winner.  Judges include: Paul Kamon (Urban Diner.ca), Mark Busse (Foodists.ca), Rebecca Bollwitt (Miss 604), and Vancity Buzz.

Entry Deadline: Friday, August 13. Winner will be announced on Monday, August 16th.

Submit as many videos as you’d like.  Must be over 19 to enter.  If the winner has already registered for a tour, their ticket can be refunded.

The Le Magasin  space in Gastown has been through many reincarnations since its inception in 1911 and with the most recent, McLean’s, it appears to be going through several all at once.

The awkwardly named So.Cial at Le Magasin has been renamed and re-outfitted by former Vancouver Canuck hockey star Kirk McLean in a grey-on-white style accented with white roses and serving continental-inspired West Coast fare.

Like So.Cial, this restaurant ambitiously comprises the formal dining room, downstairs bar, sidewalk patio and sandwich shop and squarely occupying the “something for everyone” camp serves breakfast, lunch, dinner and drinks. The main dining room is fairly muted and formal, with a special area set aside for “Kirk’s table” where Kirk is able to communicate with the kitchen and his guests from an always reserved wing-back chair. But downstairs, “Kirk’s bar” is a schizophrenic mélange of antique books, flat-panel TVs, retro throw cushions, a back-lit Rampant Lion…and more white roses. In a small space below street level, it feels part attic and part rumpus room.

Mingling in this space over sangria and wine at a recent event it seems that this venue is best served as an after work drinks spot, where standing and nibbling would be on the agenda. We had Tuna tartare with avocado and nori chips, easily sampled with one hand while holding a glass of pinot gris in the other. The nori chips are a nice touch, both visually and flavour-wise and make a nice scoop for the tartare although the tartare could have used some more ponzu as the predominant flavour was bland avocado.

Fior di Latte, an appetizer size salad of fresh cow’s milk mozzarella was served with roasted cherry tomatoes and arugula tossed in olive oil and balsamic vinegar. The menu cites this dish’s ingredients as including fresh basil rather than arugula, so I’m not sure if the intention was to be more along the lines of a Caprese salad or if they’re making some last minute menu changes. Regardless, the way it was served positioned the bitter greens at one end of the plate and the bland cheese at the other, with only the dressing to join them. This dish could be greatly improved with a little tweaking.

The seared flat-iron steak tataki is done in a tangy Asian-style with citrus soy and grapes, garnished with flat-leaf and black sesame seeds. The grapes are an interesting contrast to the richness of the meat and I enjoyed both the flavour and crunch from it but the Humboldt squid with chorizo, lime and sansho pepper aioli was my favorite dish, spicy and full of flavour.

They seem to be trying to do some innovative things with the menu and with some more refinement and tasting, they might be able to sort out the inconsistencies in flavour and pull it off. However, they are open seven days a week and are virtually guaranteed to be busy with their fail-safe affiliation with hockey fame and location on Water Street.

~ Degan Beley

The historic Alhambra Hotel in Vancouver’s Gastown has seen its fair share of tenants. Built in 1886, immediately following the Great Vancouver Fire, it remains one of the oldest standing buildings in the city. Over the years, it’s been home to a John Fluevog shoe store, an old French restaurant, a video store, heck, they even filmed part of the opening scene for The Neverending Story here.

General Manager Francis Regio, formerly of Tapastree, was even wowed recently when a 90 year old woman came in for dinner and informed him that she had once been a building resident, her bedroom having occupied the space lofting above the restaurant’s main floor.

The food and hospitality industry of Gastown has always been supportive of one another, which is precisely why Regio and Chef Elliott Hashimoto (also hailing from Tapastree) bypassed looking for locations in shark tank Yaletown, opting to open Cork and Fin along Carrall Street, where a deeper sense of community could be found.

What separates Cork and Fin from the rest of the oyster bars around town are the various dining options available beyond the simple Sauvignon and shucking concept: be it a prix fixe menu, a casual pint or an elegant dinner.

Fresh seafood towers are displayed on countless tables ($33 for the small, $55 for the large), and judging by the diverse demographic of diners, I’d bet my bottom dollar that more than one of these tables are here to use up their $17 “Groupon” that was on offer a few weeks back. (Regio admits that using this technique to drum up a little PR for the restaurant paid off in spades, having sold 633 in the first 24 hours of their release.)

We begin with a starter of well seasoned calamari, lightly coated with crispy cornmeal. It’s soft and tender with just a touch of chilli heat, but a squeeze of lemon and a sip of bouncing Prosecco bubbles in our glasses are the perfect foil for the salty black olive aioli.

Manila clams arrive steaming at the table featuring tomato concassé, flecks of fresh parsley and chillies. Another startling large steamer quickly follows, this time with hearty Salt Spring Mussels in cream, bacon and white wine. Naturally, we’ve ordered the Pommes Frites with a zesty lemon aioli, which altogether made for a perfect summer supper.

Regio certainly doesn’t waste any time, he’s already been sussing out his next locale, which if all goes according to plan, should see another new venture opening up by the end of the year in the emerging West End Davie Street area.

Cork and Fin
221 Carrall Street | Vancouver
Tel: 604.569.2215
www.corkandfin.ca

~ Katherine van der Gracht