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

For more information and registration, please visit: canadianchefscongress.com/british-columbia/register

Last week, I visited Yew restaurant + bar to sample Chef Oliver Beckert’s new $35, three-course “Fresh From…” prix-fixe menu, focusing on seasonal ingredients sourced close to home. Each month the menu features a main ingredient supported with complementary in-season produce.

This visit had us tasting August’s feature of peaches and pork as well as sampling from the upcoming September theme of Dungeness crab and corn.

^ Iced bourbon cocktail with fresh mint and peach

A nice, smoky sweet bourbon cocktail with fresh peach slices enlivened our palates and started us on our way…

^ Dungeness Crab Salad with grapefruit segments, jicama, & parsley water

^ Sloping Hills Farms Pork Belly & Sablefish beet greens, okanagan peach

^ Berkshire Pork T-Bone corn & white bean succotash, caramelized apple jus

Next, it was award-winning pastry chef, Wayne Kozinko’s time to shine with his fantastic miniature desserts. Each selection is $3 and only available during lunch and brunch service.

^ Dessert trio: Raspberry Parfait w/ Lemon Creme & Hazelnut Crumble, Sweet Corn Panna Cotta, Mango Ravioli Fruit Consomme

The mango ravioli shooter looked exactly like a raw egg, but it was a delicious exploding fruit bubble in the mouth. Brilliant!

^ A closer look of that Mango Ravioli and Fruit Consomme

And the finale, if the ravioli wasn’t enough, were some sweet tart jellies made from Kalamansi, a small Southeast Asian citrus fruit, popular in Filipino cuisine.

^ Kalamansi Fruit Jellies

YEW restaurant + bar
791 West Georgia | Vancouver
Tel: 604.692.4939
website

~ PK

The second installment of Tourism Richmond’s Dine Around series (there will be 12 in all) was a walking tour along Alexandra Road or “Food Street”, which is an aptly fitting description when you consider the dizzying labyrinth of mini strip-malls along this three block stretch of pavement contains over 200 + Asian restaurants.

Our intrepid guides, Stacey Chyau and Michelle Ng (foodietours.ca) led us on an afternoon outing that intended to deliver a small, but diverse cross-section of what this street had to offer.

First stop: Well Tea Taiwanese Restaurant for a briefing on our plan of attack. A popular cafe, now with 3 locations (Richmond, BCIT, UBC), Well Tea is a refuge for young students looking for cheap Taipei comfort snacks and a 40+ selection of bubble tea; nothing on the menu exceeds $8.

^ The magically and bizarre entrance to Well Tea Taiwanese Restaurant

Well Tea Taiwanese Restaurant
4811 Hazelbridge Way (corner of Alexandra) | Richmond
Tel: 604.278.7268
www.welltea.ca

HOW TO GET THERE

^ Mango bubble tea with pearls

A short stroll away was our next venue, the bustling Cattle Café, a Hong Kong-style eatery (ie. comfort food) where we sampled a selection of their signature dishes; the colourful menu of East/West fusion focused on value with every dish coming in under $10

Cattle Café
Unit 1020, 8580 Alexandra Road | Richmond
Tel: 604.276.2800
www.cattlecafe.ca

HOW TO GET THERE

^ BBQ eel (unagi) sandwiches

^ A very flavourful Malaysian Laksa soup with seafood and tofu

^ Baked pork chop with tomatoes and seafood with creamy sauce on rice

^ Cattle Café's famous bubble waffle

Third leg on the tour was Nan Chuu, one of the Gyoza King’s sister izakaya-style restaurants, considered by some to be one of the best for authentic Japanese in Richmond.

Nan Chuu Japanese Izakaya
1160-8391 Alexandra Road | Richmond
Tel: 604.276.8391

HOW TO GET THERE

^ Hitachino Nest? Japanese craft beer! Nice.

Testing our mettle, perhaps, some of the items that rolled out were a little challenging for the uninitiated. Marinated beef tongue, skewers of chicken hearts and gizzards all offering some strange and foreign textures were quickly balanced with a few tried and true classics like ebi mayo, salmon yukke, and a delicious and simple mushroom bacon yakisoba.

^ Beef tongue

^ Crispy chicken skins

^ Ebi mayo

^ Skewers of grilled chicken hearts

^ Salmon yukke with nori

Our final stop brought us to Jang Mo Jib, which roughly translates to “Mother in Law’s house”, part of a Korean chain of restaurants in Vancouver and Richmond that have been owned and operated by the Moon family (see interview here) since the early 90’s. The building, resembling a neon-lit alpine chalet from the outside, was cozy and inviting on the inside with a distinct and welcoming home atmosphere.

Jang Mo Jib Korean Restaurant
8320 Alexandra Road | Richmond
Tel: 604.273.0712
www.jangmojib.ca

HOW TO GET THERE

Jang Mo Jib’s traditional and authentic Korean food was brilliantly executed and an interesting departure from the more known Chinese and Japanese cuisines that populate the street. Korea, with a similar climate to Northern China, uses many of the same preserving techniques of pickling and fermenting and also a liberal use of spice and marinades, giving much of the food a dense savory character.

^ Jab Che - stir fry sweet potato noodles with assorted vegetables and beef

Jab Che, this stir-fry noodle and vegetable gem was my dish of the evening. A perfect balance of interesting textures and savoury and sweet flavours. Highly recommended.

^ Hae Mool Pah Jun - seafood pancake with green onions, egg, served with soy sauce

Soon Dae Jub See - traditional Korean pork blood sausage

^ Jok Bahl - Korean traditional BBQ pork feet

^ Tohng Gahl Bee - traditional Korean beef short ribs

After a full four hours of eating our way through Food Street, all of the group were more than satiated and ready to hobble back across the bridge to Vancouver, but before we could leave, we were told to prepare for next month’s Dine Around: “A Seafood Feast in Steveston”

Aye, Captain!

~ PK

Yes, I’m back, after a summer of unplugging, replugging and then unplugging, I’m riding on the peaking crest of the fruit wave that is pounding through your life right now. Seriously, I mean have you been paying attention? Just LOOK at all the amazing vegetation we have right now, and especially the huge diversity of fresh fruit. Fruit is symbolic of the full expression of the drama of life, so pregnant and juicy, so full of possibility — and yet possibility only — as the fruit itself is only the potential of a new life yet to come. But we don’t see this, the rough winter ahead of us, and instead we consume the fruits, the juices dripping down our chins in a sticky film like fly paper — it is the LUST for fruit, yeah VERILY, that is symbolic of our lust and desire for life itself. Fruit is so fucking good. Yeah baby!

Fruit fruit fruit fruit fruit. There is so much of it. So much we can do with it! Calm down, relax. Let’s celebrate fruit but let’s be aware of what we are doing. Too much fruit can leave you sitting in a barren wilderness of physiological confusion where every fruit becomes like an empty husk. Like sitting on the stained bedspread of a cheap motel, possibly with the clap, and definitely without your left shoe.

Fruit fruit fruit fruit fruit! More properly identified as the seed of the plant, there are a huge diversity of shapes and sizes, everything from the winged helicopter samara of a maple tree to the fat fat fat juicy fatness of a ripe ass mango. Ok, calm down. Often what is best about fruit, or what we call fruit anyway, is what surrounds the fruit. You get that? What surrounds the fruit. What embraces the fruit, what is bound to the fruit – something extra — something superfluous maybe? But OMFG! It is nature’s gastronomic cleavage shot. Just look at a peach. Just pick it up and look at it. Need I say more? Is there anything more exquisite than popping a pit from its orangey-pink goodness? Fruit is designed to tempt us. Nature wants us to scatter her goodness so she kicks up the lust factor a notch by clothing these naked seeds in some of the tastiest flesh you’ll ever have the chance to suck on.

But maybe nature is a little more coy than that. You see, what we read into fruit is really just a manifestation of our collective human psychodrama. The pomegranate of Persephone and Hades, the story of Adam and Eve and that fucking apple – fruit is not only symbolic of our existential angst but our issues with neuro-regulatory control. And partly this is because we are too damned smart for our own good, which basically means we’re ripe, plump idiots. You see, early on during the agricultural revolution we discovered this ability to hybridize our food. With fruit this meant we could take bitter and rather tart fruits, say like a wild crab apple, and over several millennia, turn them into very sweet and relatively fiber-free replicants, sometimes like the banana or green cardamom, disabling the plant’s ability to sexually reproduce. If you hadn’t noticed, this is an encroaching theme in modern agriculture, from the seedless watermelon to the in vitro fertilization of turkeys, our food is literally losing its potency. We cut off their cojones for an empty dick, and now what do we have? Supermarkets stuffed full of emptiness, packaged by the phallus of a marketing splurge.

As I mentioned in my post on vegetables earlier this summer, most fruit is far too sweet nowadays to be automatically considered good. We need to restore neuro-regulatory control by being a little more judicious in our approach. The kool-aid is higher potency people, and what we are seeing now, with sky-rocketing rates of diabetes and heart disease, is a species-wide bad-trip at risk of getting our proverbial stomachs pumped. “Eat plenty of fruits and vegetables” my ass. Eat vegetation, of which a very little bit can be sweet. Too much sweet will raise your blood sugar (duh!), cause weight gain (duh!), promote vascular damage (duh!) and feed cancer cells (duh!). And whether it’s black forest cake or bunches of grapes, sugar is sugar is sugar. Petroleum products are natural too, so let’s get away from this “natural” sugar argument. We’re smarter than that, right?

What most fruits do have is a kick-ass collection of antioxidant compounds, that do in part offset their negative effects. But the best fruits are still those that aren’t full-on sweet, what I refer to as “half-sweet” fruits. When I work with folks that have poor glycemic control, I remove all sweet fruits, but allow a portion of half-sweet fruits as a snack. This might include some apple, blueberries, raspberries or strawberries, or tropical versions like cantaloupe, guava and passion fruit. I generally counsel them to avoid very ripe fruit, or very sweet fruits like mango, papaya, banana and dates. This is not to say that otherwise healthy folks can’t eat these sweet fruits, it means that for chrissake put your shirt on, come on inside and have cup of common sense.

In Ayurveda fruit is cooling, and anyone eating fruit should be aware that fruit will tend to cool them down. So if you have weak digestion, are already complaining of cool qualities like cold hands and feet, or are living in a cold place, you don’t need to eat fresh fruit. I know, it sounds sacrilegious, but just eat more lightly steamed and stir-fried veggies and you’ll feel fine. The only way for cold people to eat fruit is to change its qualities. In India, even where its hot hot hot, the people there avoid eating too much fresh fruit, at least without modifying it somehow. For example, fruits like mango, papaya and melon are chopped up and then tossed with a little oil, and herbs such as spices such as cumin, coriander, hing, ginger and black pepper. You can even buy pre-made fruit chaat spice mixes in your local Indian grocery store – the closest one to me is the Punjabi Market between 50th and 51st Ave, on Main street. These herb mixtures counteract the cooling, cloying properties of fruit, and promote good digestion, which is essential to good health. You can also try fruit salads with herbs such as basil, mint and cilantro, with a little salt… total delish.

For dry people lacking energy stewed fruit is very good. I have several folks eating this regularly, to build up the blood and vital energy. I get them to cook up fruits like prunes, raisins, goji berries and figs, along with spicy herbs such as cinnamon, cardamom, clove and ginger, and a dollop of ghee or butter, and eat this before bed. Not only does it build up the body, it moisturizes the bowel in the treatment of scratchy sad little poops. For added fun and benefit I add in herbs such as Shatavari (for women) and Ashwagandha (for men), to boost the medicinal effects. Also prepared with herbs like Dang gui or Rehmannia, and then blended, filtered and mixed with equal parts molasses, we got ourselves a nice medicinal syrup to treat anemia and post-partum issues.

One thing folks often do is can their fruits, which literally means cooking the living bejesus out them and then storing them in sugar. Canned fruits are tasty but a squirmy, slippery, sloppy version of plain old sugar. Maybe something pretty special 200 years ago when you ran out of potatoes and carrots, but nowadays canned fruit has lost the context it once had. So instead of canning, why not ferment your fruits? Did you know you can do this? That’s right, just like making lacto-fermented veggie pickles you can make fruit pickles! In India they frequently make pickles and chutneys from fruits like mango and lime, using a plethora of herbs and spices such as ginger, garlic and chili. You can make fruit pickles from any fruit, adding in whatever spices you like, including dried fruits like raisins and even nuts. Just chop it up into chunks and add some salt. Mix well in a bowl and store in a mason jar at room temperature for 2 days, and then store it in the fridge. Here, check out this recipe. Not only is this something rather special and unique in terms of flavor, it is contains less sugar than the fresh fruit, and its good for your gut and immune system too! Woo hoo!

Now go forth, and be fruitful!

~ Todd Caldecott

For all of the things that cooking professionally contributes to my fleeting grip on sanity, there are aspects which come extremely close to redeeming the unseemly qualities that are scrambled throughout all of my writing. These “perks”, as I know them, are the things that I would dearly miss if I were to one day get a hair cut, and of course a real job.

Shouts of “Scrap attack, motherfucker!” preclude any sort of impromptu trim feast in the kitchen I work in. It’s the only occasion I’m even remotely okay with being called a motherfucker, mostly because I reserve that terminology for inanimate objects. For example: “That drawer/stove/blender is a motherfucker.” Anyways, the aforementioned scrap attack is one of the better parts of a cook’s day. Throughout preparation, trimmings of all sorts of goodies accumulate, eventually winding up in the deep frier, then onto a plate and doused with some kind of mayo/hot sauce amalgam. Tasty toxic treats, twice a day, five or six days a week. I’ll stop when my ass doubles in size, at which point I’ll readily find work in rap videos. A fiscally pleasing side effect of the snack attack, is that it detriments only your health and not your wallet. The cook’s paycheck isn’t going to lure any gold diggers, but the free eats and drinks save me at least a couple hundred bucks a month. As a result, trips to the grocery store aren’t nearly as devastating as they would be if I had a “real job”.

We recently had a tap installed in our walk-in fridge, with the beer being supplied by Driftwood Brewing, just a few miles down the road. Freshest beer I’ve ever had, which counts for a lot at the end of the nightly rape and pillage. The post slam pint is the kitchen equivalent of post race podium champagne, except instead of all over the place, the beer winds up where it was meant to: in our bellies. It’s our way of celebrating, and we just happen to celebrate often. We’re jovial, alright?

Another blessing that appears as mere laziness is the cook’s ability to wake up whenever they want. There’s an alarm clock in my bedroom, but it’s on my girlfriend’s side of the bed, and I’d need to read the manual to set it. I’m up late, not depressed teenager late, but late enough that everyone else in the world is on their first or second coffee break of the day. I like this. The world that is available to me in my mornings before work is exactly that; available to me. The city becomes one big post apocalyptic candy store, and the only people to brush elbows with are the ones with the same lifestyle. Getting shit done is a breeze when you’re doing it on Tuesday morning instead of Sunday afternoon. I almost died of panic the last time I was at a Home Depot on the weekend. Never again… Never again.

In addition to the freedom, the schedule provides a welcome oppression. By this I mean that I never have to figure out to do on Friday night. Or Saturday for that matter. I’m busy, and will be for as long as I’m doing this. I might get one or two of these big nights off, but it’s typically for plans that have been made for me, obligations if you will. Sure I miss my friends, but I don’t miss standing in line at some shitty bar because I can’t afford to bribe the doorman. I would much rather be sweating behind a stove on Saturday, being part of the reason for one of those awful line ups.

~ Jacob Galbraith

The next time you find yourself on the patio of The Teahouse in Stanley Park soaking up one of Vancouver’s most beautiful views, hopefully before summer’s end, take another look at the lush garden growing around you.

^ Swiss chard, sage, oregano, marjoram, thyme, mint and more.

By request of the new restaurant chef François Gagnon early in the spring, the surrounding decorative flora has been removed at considerable expense and replanted with all manner of herbs, vegetables and fruit trees, effectively transforming the restaurant grounds into a thriving, edible food garden.

^ Dwarf apple trees line the fence

^ Sous Chef Scott McLennan showing the rooftop heirloom tomato and basil garden

^ Green zebra tomato

While, admittedly, the restaurant is far from becoming self-sufficient, which is unrealistic, the move does symbolically honour the importance of fresh local food in the presence of their customers. It’s a wonderful thing to watch a chef clipping fresh herbs directly from the garden and head straight to the kitchen. All the rosemary and most of the basil used in the restaurant comes from their efforts. And with a bumper heirloom tomato crop fully ripening on the sunny rooftop of the restaurant over the next few weeks, now is an opportune time to drop in for a visit.

The Teahouse
Stanley Park Drive, Ferguson Point | Vancouver
Tel: (604) 669-3281
www.vancouverdine.com

HOW TO GET THERE

~ PK

Restaurant 62 in the Fraser Valley is currently seeking to hire several positions to fill its kitchen team. Relevant experience in another fine dining establishment and asset.

Come check the best spot east of the bridge.

Please forward your resume to: jeffmassey62@gmail.com

Shannon Ronalds is in harmony with the ocean. Growing up on Vancouver Island established his foundations of respect and understanding of sea life and accountability in fishing. The passions of his sustainable teachings are matched by his affections for the joy of wine and food. After moving to Vancouver, Shannon pursued education and experience in hospitality – always with a keen eye to our ecosystem. He was part of the opening management of C Restaurant, a dining room that embraced his own beliefs in balance between culinary class and seafood sustainability. His ambition bred opportunity to travel the world of wine, leading to time spent as Sommelier at the Peninsula Hotel in Beverley Hills, California. Shannon’s is a life spent most happily in hospitality, but he also has a message for us, which is unmistakably clear: we need to make responsible choices about our seafood.

The School of Fish Foundation (SOFF) was built to represent all that is dear and vital to Shannon – a floating testament to culinary excellence, the pleasures of food and wine pairing and the importance of a responsible consumer conscience. Beyond the extraordinary educational dining experience it provides, the particular mission SOFF intends is to implement sustainable seafood courses into global culinary curriculum. Such a course would be a graduation requirement for any aspiring Chef; spawning a new generation of eco-savvy professionals into the marketplace. Further to promoting such specialized education, SOFF goes so far as to partner with fine dining restaurants, which offer preferential hiring consideration to aspiring professionals who have successfully completed this course.

The dining room itself is constructed entirely of renewable, recycled, reclaimed and/or re-purposed materials. 1,700 rescued plastic pop bottles provide floatation, while representing just one of the manageable threats to marine life. Shannon’s devotion to his cause has inspired incredible support by way of donations of products and materials to build the dining room and provide every level of service. Anything not charitably contributed, was purchased out of pocket – putting his money precisely where his mouth is.

^ Scallop and mushroom appetizer

Shannon’s partnership with Harry Kambolis is a vital one to this ambitious project. The location of the floating dining room is ideal, nestled in False Creek between Kambolis’ two creek-side establishments (Nu & C Restaurant). The magnificent surrounding vista only serves to make the experience onboard even more ethereal. C’s inimitable Chef Robert Clark designs the nightly menu – featuring the freshest, best prepared and most intelligent seafood choices.

Every course has a story behind it and a wine to partner with it. The journey begins with BC Spot Prawns done with “sunomono” styled julienned radishes and cucumber garnish – the organic vegetables sourced from UBC botanical gardens. At the time of this dinner, Spot Prawn season had since passed and these delicate little crustaceans had been revitalized from a frozen state. The lesson behind this approach was to show that by allowing these special prawns to enjoy a full life-cycle before harvest, they would reproduce and enjoy a less obtrusive effect on their eco-structure. The culinary stumbling block with freezing the delicate prawns is the supposed compromise to quality of texture (frozen product tends to become mushy when thawed). Rob Clark demonstrates that a little know how in the kitchen retains structural integrity, while offering an uninterrupted lifestyle to the shellfish. Mud House Sauvignon Blanc from Marlborough, New Zealand is Shannon’s smart choice to reflect the fresh flavours and bright personality of the dish. This was just the first example of an evening rife with integrity of intention.

The evening continues in delicious and eye-opening fashion. The table is seated with individuals already savvy with fine food and the concepts of sustainability. School of Fish serves to elevate our thinking to a significantly higher level of conscience. Courses continued, while Shannon provided insight and described intention with affable integrity. Wild BC Coho Salmon was grilled to perfect texture and temperature, then wonderfully paired with fresh yet buttery and Bio-dynamically produced Benziger Chardonnay. The finest pairing of the night was farmed Indonesian Tilapia with local Lobster in creamy saffron-seasoned ragu, masterfully matched with luxurious local Twisted Tree Marsanne Rousanne. Chef Clark broke his own rule against farmed fish in his kitchen so Shannon could share the concept that farming is fine so long as sustainability is achieved – as it is successfully done with Indonesian Tilapia. The teachings of School of Fish are not limited to BC; it is a world concept.

There is no mistaking how personal a project this is. Shannon is a genuine and endearing host, while he and his team create an elegant experience with precise, purposeful and professional execution and sharing obvious affection for everything imparted. School of Fish continues in False Creek until September 18th, then hopefully the rest of the world might be lucky enough to enjoy it’s future locations. I cannot give higher recommendation for a truly local and comprehensive dining experience. It is an inspiring and enlightening project – satisfying on every level and vitally relevant to everything we enjoy, embrace and too oft take for granted.

Never endeth the lesson.

~ Jay Jones

For reservations, please call 778-997-6977 or email contact@schooloffishfoundation.org.

Visit: www.schooloffishfoundation.org

(Image via: locallemons.com)

I was going to write about my April trip to New Orleans (aka NOLA) for the Independent Champagne and Sparkling Wine Invitational (ICSWI 2010) event and the more ambitious return trip home, with a stopover in Aÿ for the Terre et Vins de Champagne tasting (a selection of small, bio Champagne producers showing their base – i.e. still – wines and the finished Champagnes). I was going to write a serious piece on some winemakers, the wines complete with tasting notes and perhaps even a few quotes from notable US sommeliers. Instead, my desire to quench my cravings for American food combined with my desire to hang out with old sommelier friends (oh, and something by the name of Eyjafjallajökull – the Icelandic volcano that erupted and whose ash shutdown airspace for days) overrode any seriousness and it ended up one big joyous celebration. Just as well. I am lousy at writing serious pieces that include tasting notes. I don’t read tasting notes, so why would I subject you to it? And let’s face it, I was in New Orleans, my first visit to the US in three years. I had a hidden agenda and my tummy was doing the driving. And…it was crawfish season.

First, a word on the actual tasting. New Orleans isn’t necessarily the first place that comes to mind when you think about Champagne, nevermind a gathering of independent growers. So it was an ambitious undertaking that met with moderate success. I met people that came in from Texas, Chicago (thanks for recognizing me!), Atlanta… people starved for some good bubble. There were some amazing wines poured by the charming Catherine Milan of Champagne Jean Milan, a fantastic selection of Special Club Champagnes (which I actually did taste and make comparative notes), and one of my favourites by Jacques Laissaigne, among others. Good wines, some tasty snacks and even some acrobatics to entertain. A good time was had by all.

Second, a (very brief) word on the tasting that I missed in Champagne: it was great and I am sad to have missed it. Rarely does one get the opportunity to taste the still base wines of Champagne before they go under the secondary fermentation. I attended their first tasting last year – a 24 hour trip (return) from Spain – and it was fantastic and totally worth the lack of sleep.

I am generally averse to food blogs and won’t give any reviews or lists of restaurants. I will say that I had killer boiled crawfish, a fat softshell crab po’boy AND (later) a softshell crab benny that made me want to weep with joy, the juiciest, fattest, tastiest burger (last burger eaten…2006?) with the greatest side: baked potato, as well as okra, oysters, hush puppies and corn fritters and (perhaps) a few too many Hurricanes. And most of this I enjoyed in the company of sommelier friends from New York and a wine export manager from a Cava bodega.

On that note, I will interrupt and say, forget what they say about Vegas. What happens in New Orleans STAYS in New Orleans. Some photos do exist and I even posted those on FB, but all the juicy bits will just stay in my cerebral cortex.

I also shopped at Whole Foods (I love that place, yes, yes I do), went blonde (my Chicago colourist moved to NOLA!), practiced some amazing yoga and discovered the joys of the Garden District, Magazine Street (where buying jeans was actually a fun experience) and riding the streetcar. Man, I love, love, LOVE New Orleans. There is something about the South and people calling you “Sugar” and meaning it from the heart. And they sure have a joy for life, even in the worst of circumstances, that I have seen in only one other place (Cuba). Music is always heard in the French Quarter, there is at least one parade a day (who needs a reason?), and they love their food. And then there is Bourbon Street.

At night, the French Quarter is a different place than by day. By day, you can walk around the shops, buy some t-shirts or beads or crazy antiques, see some street performers… At night, you can actually do all that, but with a slight seedy undertone. The bars are open, the music spills into the street, clothes come on and off… Some of my friends weren’t really rolling with it so well. They didn’t understand the spirit of New Orleans. Others fully grasped the philosophy.

The thing about New Orleans, for me, is that I can’t stay there too long. Too much excess. By the time Sunday arrived, I was looking for a new kidney. I was also trying to figure out what to do as I was just informed that my flight back to Europe was cancelled. Actually, no. My flight, which was supposed to stop in Houston before continuing on to Paris, was going to go as far as Houston. The following week, I would get to Paris via Newark. I remembered back a couple of days when, at the tasting, I was talking with Peter Liem who was my partner in the ambitious dream to get to Aÿ for the tasting.

Me: What if we get stuck here?

P: Or, worse. What if we get stuck in Houston?

Me: Right. What would we eat in Houston?!

P: What would we drink in Houston?

Only in New Orleans…

Unfortunately, I was processing this information and re-living this memory in a less than stable state (one too many hurricanes) and all I could smell was booze and the computer screen was hazy. I actually had to call a wine-writer friend that was also in town for the tasting: “Alice, what do I do?” Normally able to make decisions on my own, I was just too far gone. Thankfully, she is the mother to us all, and though I have no recollection of what she told me whatever it was jolted me to reality. I was madly exchanging messages with Peter, who told me he was going to try to get to Newark. I decided to do the same. After all, I had friends in NYC. Friends I didn’t think I’d get to see this year. Somehow, I packed my luggage, checked out (I wish I could tell that story, but at the risk of tarnishing my already sketchy reputation, I’ll give it a miss) of the hotel and made my way to the airport.

Kudos go to the team at Continental Airlines. I think my wait was about three minutes. The people looked exhausted but they were friendly and efficient. In less time than it took me to get to the airport, my next-day flight to Newark was booked. I headed back to the hotel where I was told that they didn’t actually check me out of the system…they knew that I’d be back (bless them) and told, “Honey, get some sleep.”

One more day in NOLA began with detoxifying walk in the sun through the Quarter to get a Frozen Café au Lait from Café du Monde. After that, I was a new person. Solo, I wandered the Garden District. For dinner, I met with Kat (the lady that makes my hair look so good) and had that amazing burger. Then I met up with the sommeliers and one more night in NOLA ended with the song Jesse’s Girl. Let’s just leave it at that, shall we?

New York City -

I adore New York City in small doses. I don’t think I could ever live there. The great expanse of the city and yet all those big buildings closing in on me, combined with the endless, frenetic, desperate energy of the movers and shakers is just way too much for me. Within hours of landing, I was at a sake tasting with an importer friend (actually, it was Henry, the guy who took me to visit sake breweries in Japan – see last article). Within less than 24 hours, I had already gone to yoga class, eaten an AMAZING lunch at Eleven Madison Park and gotten a pre-paid mobile phone. I became one of those people I always make fun of: running through the streets with earpiece, talking away, not paying attention to the world around me.

I ate amazing sushi (thank you Midori-san) – the first great sushi since my trip to Japan, matzo ball soup at midnight after a late yoga class, KILLER artichoke and Spinach pizza on the way home in the rain, eggs and a short stack (I have been talking about short stacks for longer than I had been talking about burgers) and so much more. I attended one Joe Dressner’s legendary wine tastings and staged at Eleven Madison Park – where the team is as sharp as they come – and Rouge Tomate. It was, as a friend later described it, “very Type A.”

Oh yes….eggs, sausage and buttermilk pancakes (with lemonade iced tea). Oh, how I love to eat!

Where New Orleans was about connecting with old sommelier friends and hanging out, New York was about connecting with old friends. I got a chance to meet my friends’ son for the first time after watching him grow via photos sent. I met up with Jake, with who I have practiced yoga in Chicago and Paris. There were drinks and killer tempura –style ramps with dear Alice (who gave me the advice in New Orleans that I now cannot remember ), and Pascaline, my French sister, and others. I did not get to see everyone that I had wanted to see, of course. Given the short notice, I am pretty proud of what I was able to swing on the fly.

^ Phone turned off and a stroll through High Line Park in Manhattan.

I even staged at two restaurants. At Eleven Madison Park, I worked one lunch service – not even enough to get a proper glimpse into their world. After eating there and observing their service, I felt really “homesick” (for lack of a better word) for working in a place like that: deep, sexy wine list, guests that know about wine and, most importantly, a totally knowledgeable, enthusiastic team working the floor. I knew three of the guests that were dining that service and it felt pretty good to work the room in NYC. At Rouge Tomate, where my French sister is the Wine Director (and she let me stay at her crowded apartment, along with her mother and cousin who were also stranded thanks to the volcano) it was a relaxed but full service and I had a lot of fun.

By Sunday, I was so ready to go home to my sunny apartment in Sweden. The flight from Newark to Paris was horrific and cold, but the movies were good. I have virtually nothing else to say about the Champagne tasting in New Orleans, nor much else to say about wine or restaurants. What I do have are many memories and many thanks to all those with whom I was so lucky to spend time in both New Orleans and New York. I had absolutely no idea this trip would have ended up to be so full of shared meals and laughs. I also apologize to all of those that I couldn’t see. And finally, many thanks to the guys at Trio who let me have that first week off and, knowing that the volcano wasn’t my fault, for understanding my absence for the second week. So, you see, being grounded by the volcanic eruption was one of the best things to have happened to me this year.

~ Linda Violago

COMMUNE CAFE is proud to announce its opening at the corner of Nelson & Seymour Street.

Annette Rawlinson and Tina Fineza have joined the consultancy forces for Samei Holdings Inc. to open COMMUNE CAFE, providing Vancouverites with a unique experience in quality casual dining.

Chef Fineza (Flying Tiger, Les Faux Bourgeois, La Taqueria) has developed an all day menu for COMMUNE CAFE showcasing local, seasonal and fresh items sourced from Vancouver’s abundant small producers, farmers, butchers & bakers. Look for standouts such as house made Porchetta panini with mozzarella, smoked paprika aioli and roasted peppers; Sangak Iranian Flatbread Pizza with caramelized onion, crème fraiche, bacon; Wild Oregon Pink Shrimp with tarragon mayonnaise on Goldilocks brioche hoagie; and Lemon Roasted Fraser Valley Chicken, kalamata & green olives, tomato, feta & orzo Rawlinson (C, Au Petit Chavignol) has put together a team of counter service staff to showcase an A- list of wines from smaller British Columbia wineries and a neat package of some top Canadian Craft beers. Coffees from 49th Parallel and Premium Loose Leaf Teas from Shaktea. will round out the beverage program.

The Award-Winning Designer, Evoke International, has created a contemporary space to include 26 seats inside (including a large communal table) and another 24 on a beautiful street side patio. The design of Commune Cafe utilizes light woods, Recycled felt upholstery, cork pendants, custom wood tables and bright red chairs to create a contemporary and inclusive room. The space is organized around the service counter, with large food display units and menu boards viewable from any location. A large scale, vibrant Miro-inspired mural depicts a time when the cafe was the hub of social life and the inspiration for the exchange of ideas and creativity.

COMMUNE CAFE is committed to using sustainable Producers; being 100% Oceanwise and a member of Green Table Society.

COMMUNE CAFE as a counter service Cafe will be serving the Vancouver Community, 7 days per week for breakfast, lunch and late night dinners.

Commune Cafe
1002 Seymour Street | Vancouver
T: 604.681.2551
www.communecafe.ca

Feast of Fields plays host to the old and the new; Wine maker’s dinner at Boneta; Corner Suite Bistro De Luxe says, “Please, take a seat”; Jackée Guillou Trio August 26 at DB Bistro;  ‘Louis Jadot’ wine-paired evening at Lumière; Red Card Sports Bar + Eatery hits a home run; The Salt Cellar Series: Marichel Vineyard; COMMUNE CAFE is proud to announce its opening at the corner of Nelson & Seymour Street

FEAST OF FIELDS PLAYS HOST TO OLD AND THE NEW

Monday, August 2010, Metro Vancouver, BC—Once again some 700 guests will engage with chefs and food producers at FarmFolkCityFolk’s 16th Annual Feast of Fields, hosted this year by Wellbrook Winery on Sunday, August 29 from 1–5 pm.

A charming and unique event set under open sky, Feast of Fields celebrates B.C.’s high-summer bounty as prepared by a collective of our region’s most talented chefs, food producers, food artisans, vintners and brewers. Carrying little more than a linen napkin and wine glass, guests mix and mingle as they wander from tent to tent, nibbling on local gourmet treasures that are sure to make any palate sing.

For 15 years Feast of Fields has been a delicious treat for the public, providing its guests with a rare opportunity to sample a bounty of top quality food and drink without having to labour over the decision of which restaurant to choose. Among many other local favorites—Aqua Riva, Aphrodite’s Café, Oru Restaurant, C Restaurant and Cibo Trattoria—FarmFolkCityFolk again welcomes long-standing Raincity Grill as well as enthusiastic newcomer Bao Bei Chinese Brasserie to this year’s Feast.

Harry Kambolis first swung open the doors of Raincity Grill in 1992. Since then it has become a Vancouver landmark, overlooking English Bay in the West End. Raincity Grill proudly stands for all things Vancouver (rainy weather and all). Kambolis and his team have been influential in defining Pacific Northwest cuisine and were one of the first establishments to introduce the 100-Mile Diet concept to Vancouver’s restaurant community. From the beginning, Raincity Grill has served up dishes starring seafood, game meats, berries, small fruits, potatoes, wild plants and other ingredients that teeter on 100-Mile Diet boundaries. And following suit with the seasons and their offerings, Kambolis recreates Raincity’s menu several times throughout the year. Today, nearly 20 years later, Kambolis still holds fast to his commitment to local ingredients, proving to West Coasters how rewarding and simple it is to cook with local ingredients brought to your back door by local farmers and food artisans.

Opening its doors in January 2010, newcomer Bao Bei finds itself cozied up in historic Chinatown, serving up tapas-sized dishes that are a contemporary take on Chinese food. Owner Tannis Ling launched Bao Bei, intent on giving Vancouverites a very personal, casual dining experience similar to that of being at a friend’s abode. A modern hipster hangout, Bao Bei is fused with rich family history and pays tribute to Ling’s Chinese immigrant parents: Bao Bei, meaning “precious” in Mandarin, is the nickname Ling’s mother once had for her, and the black and white photos adorning the walls reflect the Ling family’s past. Adding a bit of spunk and vitality to Chinatown, Bao Bei is leading a wave of new restaurants that are rekindling a respect for wholesome ingredients with local roots. Ling raids the farmers markets whenever possible, sources locally raised organic meats and uses only sustainable seafood in Bao Bei’s dishes. According to Ling, local fare—with its fresh full flavours—is the secret ingredient that gives Bao Bei’s menu that extra pizzazz and is helping Ling change the face of Chinese food as we know it.

Experience for yourself what the seasoned veterans and rookies are bringing to the table at this year’s Feast of Fields. Whether you’re nibbling on these restaurants’ delicacies for the first time or have pleased your palate with their dishes once or twice before, it’s likely you’ll be asking for seconds.

Feast of Fields is FarmFolkCityFolk’s annual fundraiser. Proceeds support their work year round as they help cultivate a sustainable food system for British Columbia. Guests will have a delicious culinary experience and at the same time will be investing in a secure food future. Feast of Fields takes place Sunday, August 29 from 1–5pm at Wellbrook Winery (4626, 88th Street, Delta, BC). Tickets are $85 and can be purchased online at www.feastoffields.com as well as at Wellbrook Winery and all Choices Markets stores in Metro Vancouver.

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WINE MAKER’S DINNER AT BONETA – A TASTE OF SIMILKAMEEN SUMMER

From sun-drenched orchards to lazy rivers, the Similkammen Valley in BC’s beautiful southern interior is known as the organic farming capital of Canada.

Now enjoy the height of the harvest at Boneta Restaurant for the Similkameen Wineries Association’s special Wine Maker’s Dinner

Tuesday, August 24th beginning at 6:30 PM.

Chef Jeremie Bastien has created a menu composed of the freshest summer crop from the Valley’s farms and fields.

Taste summer at it’s best with dishes such as wild salmon gravlax with nugget potatoes and shallots and poached orchard peach tart as you sip your way through eight selections from the region’s most sought after producers.

Canadian Master of Wine Rhys Pender and Boneta Co-Owner/ Sommelier Extraordinaire Neil Ingram are joined by a host of wine makers and principals to guide your taste buds and ensure you fall hopelessly in love with this stunning little corner of BC wine country.

A unique taste of BC and its true boutique wineries.
Call it a late summer road trip without leaving the city….

Tickets are a mere $75 per person and include the four-course menu, wine pairings, tax & gratuity.
For additional inquiries please call 604.684.1844 or email Neil@boneta.ca

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PLEASE, TAKE A SEAT
(Photography by Katie Huisman)

The Corner Suite Bistro De Luxe would like you to take a seat. Literally. For the next few weeks, our guests will receive a ballot at the end of their experience to be entered into a draw for one of our custom-made blue Louis chairs. Please go to thecornersuite.com for more details. We’re also happy to announce our private event lunch program. Please email us to book your next lunch event. Now booking Christmas parties as well. For more information please contact us at info@thecornersuite.com.

Thank you, from The Heart of Downtown.

The Corner Suite Bistro De Luxe

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JACKÉE GUILLOU TRIO AUG 26
CLASSIC FRENCH BISTRO AFFAIR: $35 PRIX FIXE MENU

• Appetizer

• Main Course

• Tart du Jour

The extraordinarily talented Jackée Guillou, winner of the CBC Galaxie Rising Star Award for 2009, returns to db bistro moderne.

Our accomplished Chef de Cuisine Nathan Guggenheimer has created a very special three-course menu just for the occasion.

Jackée and her trio will perform live, in sets, from 6pm through 9pm in the dining room.

Jackée is known for her vintage sound and sings in English, French, Spanish and Portuguese. For event details, a sample song list and to listen live, visit Jackée’s event page on our website.

RESERVE NOW or email.

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NEW LUMIÈRE WINE DINNER SERIES – MAISON LOUIS JADOT WINE DINNER – AUGUST 23

On Monday August 23rd, Lumière presents ‘Maison Louis Jadot’ featuring the truly extraordinary burgundies of Maison Louis Jadot – established 1859 – paired with inspired dishes created by Executive Chef Dale MacKay, just for the occasion.  Limited seating.  $95 per person.

reserve now

Chef Dale Mackay’s Inspired Five Course Menu

• Quebec Fois Gras Terrine,  – Nicholas Feuillatte Rose Champagne (NV)

• Sweet Corn Ravioli, Saskatoon Chanterelles, Beurre Noisette Emulsion, Snow Peas – 2008 Louis Jadot, St.Veran

• Herb Crusted QCI Halibut, Black Trumpet Mushrooms, White Asparagus, Lobster Jus – 2007 Louis Jadot, Chassagne-Montrachet

• Selection of Artisanal Cheeses – 2005 Louis Jadot, Beaune, 1er Cru Pinot Noir

• Peach and Sour Cream Mousse Opera Cake, Brown Sugar and Sour Cream Ice Cream – 2008 Gehringer Brothers, Late Harvest Riesling

$95 per person plus tax and gratuity, includes Grand Relais & Chateaux class five course dinner and paired feature wines. Credit card reservation at booking.

Hosted by Wine Director Kevin van Hullebush, Maitre d’/Sommelier Drew Walker, and a special guest representing Maison Louis Jadot. Please inquire via email, call 604.739.8185, or visit the Louis Jadot Wine Dinner event page of the Lumière website.

reserve now

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RED CARD SPORTS BAR + EATERY HITS A HOME RUN

‘Top Ten Tuesdays’ Series Showcases Top Ten Sports Films of All Time

What do Rocky, Slapshot and Any Given Sunday have in common? They’re all about sports—and they’re all coming to Red Card Sports Bar + Eatery.

Kicking off on Tuesday, August 10th, the ‘Top Ten Tuesdays’ series showcases the top ten sports films of all time on its eighteen high-def TV’s and two 108” projectors. Running for five weeks until September 14th, Red Card Sports Bar + Eatery will show two films per night, at 7pm and 9pm.

While watching sensational sports films such as Caddyshack, Raging Bull and Youngblood, guests will nosh on free popcorn and savour Red Card’s cool new Red Card Cooler, a blend of Absolut Apeach, peach liqueur, muddled mint, peach puree and cranberry juice. The Red Card Cooler is featured at $6, while bottled Brahma and Moretti and cans of Estrella are only $5.

The series opens on Tuesday, August 10th with Major League and A League of Their Own and concludes on September 14th with The Wrestler and The Longest Yard.

Catch your favourite sports film on the big screen while enjoying the vibrant, retro-chic room. The dramatic raised open kitchen—home to a high-tech ‘Marana Forni’ wood-burning pizza oven from Italy—puts on nightly performance as the talented kitchen brigade preps behind the line. Familiar Italian dishes with uniquely West Coast twists feature prominently on the menu; bruschetta, insalate, house-made pastas and risottos are staples made from the finest and freshest ingredients, while authentic Italian pizzas take centre stage. An extensive global drinks list—16 draft beers, over 40 artisanal bottled beers, an eclectic wine list and hand-crafted cocktails—completes the distinctive, engaging and entertaining Red Card dining experience.

TOP TEN TUESDAY’S SCHEDULE:

Tuesday August 24
7pm - Youngblood
9pm – Slap Shot

Tuesday August 31
7pm - Rocky
9pm - Raging Bull

Tuesday September 7
7pm - Hoosiers
9pm - Caddyshack

Tuesday September 14
7pm – The Wrestler
9pm – The Longest Yard

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SALT CELLAR SERIES: MARICHEL VINEYARD

Monday, August 23rd, 7:00 p.m. – $40 (+ tax and gratuity)

Marichel is situated in the heart of the Okanagan Valley’s Naramata Bench. Richard  and Elizabeth Roskell planted the vineyards themselves for a first vintage of 2005.

The couple now creates sustainably farmed, heartfelt Viognier and Syrah. These two grape varietals hail from France’s Rhone Valley, but in the Naramata’s unique terroir, the Roskell’s wines are diverse, rich and satisfyingly individual.

Join us for a evening of inspired wines, stories and great cheese and charcuterie. Marichel’s wines will be expertly paired with farm cheeses from BC, France and the UK along with artisanal salamis from local delis such as Moccia’s Italian Meat market, Oyama Sausage and JN&Z Deli.

Please purchase tickets by calling 604-633-1912.

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BRINGING THE VANCOUVER COMMUNITY TOGETHER – COMMUNE CAFE OPEN

COMMUNE CAFE is proud to announce its opening at the corner of Nelson & Seymour Street.

Annette Rawlinson and Tina Fineza have joined the consultancy forces for Samei Holdings Inc. to open COMMUNE CAFE, providing Vancouverites with a unique experience in quality casual dining.

Chef Fineza (Flying Tiger, Les Faux Bourgeois, La Taqueria) has developed an all day menu for COMMUNE CAFE showcasing local, seasonal and fresh items sourced from Vancouver’s abundant small producers, farmers, butchers & bakers. Look for standouts such as house made Porchetta panini with mozzarella, smoked paprika aioli and roasted peppers; Sangak Iranian Flatbread Pizza with caramelized onion, crème fraiche, bacon; Wild Oregon Pink Shrimp with tarragon mayonnaise on Goldilocks brioche hoagie; and Lemon Roasted Fraser Valley Chicken, kalamata & green olives, tomato, feta & orzo Rawlinson (C, Au Petit Chavignol) has put together a team of counter service staff to showcase an A- list of wines from smaller British Columbia wineries and a neat package of some top Canadian Craft beers. Coffees from 49th Parallel and Premium Loose Leaf Teas from Shaktea. will round out the beverage program.

The Award-Winning Designer, Evoke International, has created a contemporary space to include 26 seats inside (including a large communal table) and another 24 on a beautiful street side patio. The design of Commune Cafe utilizes light woods, Recycled felt upholstery, cork pendants, custom wood tables and bright red chairs to create a contemporary and inclusive room. The space is organized around the service counter, with large food display units and menu boards viewable from any location. A large scale, vibrant Miro-inspired mural depicts a time when the cafe was the hub of social life and the  inspiration for the exchange of ideas and creativity.

COMMUNE CAFE is committed to using sustainable Producers; being 100% Oceanwise and a member of Green Table Society.

COMMUNE CAFE as a counter service Cafe will be serving the Vancouver Community, 7 days per week for breakfast, lunch and late night dinners.

Commune Cafe
1002 Seymour Street | Vancouver
T: 604.681.2551
www.communecafe.ca

A warm UD welcome for Latitude Restaurant Wine Bar, the newest member of the Urban Diner community.

Check out their new listing here.

Job details inside…

Au Petit Chavignol is looking for a Head Chef to oversee daily operations of the restaurant.

We are a small 36 restaurant with a focus on wine and cheese. We are located on East Hastings Street in Vancouver’s Strathcona neighbourhood.

We are looking for someone who:
· Has Red Seal or equivalent training
· Has previous experience with food costing, control, management
· Has a commitment to quality, and an eye for details
· Is able to work hands on, in the kitchen each of your working days.
· Is career oriented and interested in working for a solid company
· Loves cheese

Job Description
· Guarantee quality food is produced all the time
· Take care of customers
· Manage and oversee day to day kitchen operations
· Hire, train, schedule and maintain kitchen staff
· Maintain all policies and procedures
· Liaise with GM for private bookings
· Maintain high standards of cleanliness

If this sounds like a job for you, please visit www.aupetitchavignol.com for more information about our company.
Please apply with a cover letter and a current resume to Joe Chaput.  You may submit it either in the body of an email, or as a PDF or Microsoft Word attachment.  Your confidentiality will be respected.  Only those most suitable for the job will be contacted.

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The Refinery is looking to staff an experienced prep cook and line cook position(s). These positions are competitive in starting wage, training, and gratuities. You’ll be learning innovative cooking techniques using seasonal homemade products, learning extensive jarring, canning, curing and pickling. This position is high energy, fast paced and highly rewarding! You’ll also be behind some of the most interesting monthly menus designed by Ben de Champlain for our successful “Cocktail Kitchen” bartender competition now in its second month.

About the Refinery
As you’re staring down towards the Granville St bridge, the sun sets high in the sky to the West, reflecting a warm pink and vanilla glow over the Granville Entertainment District… it’s almost time for the lights to dim, the music starts bouncing, and the nightlife begins to emerge. This was the Granville Street routine, and it’s been like this for years, but we’ve added another element. The Refinery’s partial graffiti sign on the second floor lures curious diners and experiences cocktailers to something seldom seen on Granville Street. We welcome all of you to our home.

Our fully “green” room, created by Marilou and May of Vancouver’s M-Studio Design, boasts a new world eatery and cocktail bar with an old world feel. This room was designed with the environment in mind before anything else. Using only sustainable building materials and supplies, LED lighting and energy efficient equipment, the Refinery ownership and management team are proud to be part of a forward-thinking group of business operators that are instrumental in changing the face of Vancouver’s ever-growing restaurant industry.

We are a food primary establishment, with a seating capacity of 75. This is Granville Street’s only fresh, market-style-eatery.  Charcuterie, both made on site and off, cheese, cured and fresh seafood, fresh breads, antipasti are just some of the colourful and delicious offerings available everyday. A listing of daily features from deli sandwiches, flatbreads, salads, preserves, jams, jellies, and pickled vegetables add a touch of passion to each plate. Though our concept can be misinterpreted by the common diner, The Refinery also offers a selection of hot entrees inspired by some of the timeless classics in modern gastronomy, like cassoulet, stews, and osso bucco – our entrees move through seasonal availability as well. Please see our full menu for the current offerings. Additionally, a thoughtful wine list focusing on small lot production and boutique BC wineries, and a selection of well made craft beers from British Columbia on draft and in bottle share the shelves with unique brews from around the world.

The Refinery gained most of its success in the last 14 months from our award-winning cocktail program. Recognized as one of the most innovative programs in Canada, The Refinery program was developed and is still maintained by Mixologist Lauren Mote. At the Refinery, we make almost everything from scratch – from our popular house-bitters program, to sweet/dry vermouths to non-alcoholic ingredients like grenadine, vegetable waters, gingerbeer, juices, purées, preserves, powders and sweet pickled fruits and vegetables. A large emphasis of Lauren’s program is the distinct use of local product. Lauren uses local and organic products wherever possible, and feels that educating our guests and peers about the importance on relying on our edible surroundings rather then imports is the only way to go. BC in general seems to be at the helm of local food reliance in Canada, so it’s only fitting that the most successful bar and restaurant programs follow the same practices. You may find it funny, but almost everyone that works at the Refinery is a bartender.

Please apply with confidence with a resume to info@therefineryvancouver.com

Positions are available immediately!

In my circle of friends it’s no secret I am a huge fan of the Pretty Things Beer & Ale Project. Every one of their brews is a unique take on a classic beer style, not brewed to BJCP (Beer Judge Certification Program) guidelines, but to the brewers own taste. Needless to say, I was quite excited to get my hands on their first classic ale recreation, the XXXX Mild.

A quick pour into a stemmed tulip glass revealed a thick white head smelling of candy, orange, yeast and raw alcohol. The first sip knocked me back with a heavy alcohol flavor, followed by malt sweetness. This sweetness lasts long after the medium bodied liquid had passed through my system. All in all I considered this an experience, albeit a rough one.

Although an interesting effort that should be applauded for its historical roots, the Pretty Things Mild is a bit of a beast in a glass. I would have trouble recommending it to anyone but those who have an affinity for sweet liquors. That said, I hope the Pretty Things Beer & Ale Project continues to push the boundaries of brewing, because for every XXXX Mild there is a Babayaga or Jack D’Or waiting in the wings.

Brewer: Pretty Things Beer & Ale Project
Agent: RainCity Brands
ABV: 10.5%
Category: English Strong Ale
Appearance: 4
Aroma: 3
Flavour: 2
Mouthfeel: 3
Overall: 3
Score: 15/25
Availability: Brewery Creek Liquor Store