(Images by Choli Designs)

When you think of Oak Bay, images of grandiose houses, flags on street lamps, and little old ladies with walkers come to mind. Unwittingly, you have been fooled. Tucked in between the resident neighbourhood pub on one side and a Tudor sweet shop on the other is Vis a Vis – a quaint but elegantly casual rustic wine and charcuterie bar. Who’d a’ known?

Unlike owner Matt McNeil’s other restaurant ventures – such as The Penny Farthing, The Irish Times and The Bard and Banker – Vis a Vis boasts a more simple yet sophisticated decor. Exposed brick, gorgeous wooden tables, chalkboards, earth tones, and charcuterie cabinets.

To start, I order a 5 oz. glass of Le Vieux Pin Viala ($11), one of the 24 available table wines on order. With the option to choose a 1 oz., 5 oz., or 8 oz. pour, or a tasting flight, and utilizing a fancy air control system (enomatic preservation), Vis a Vis is able to offer a greater variety – and quality – of vino by the glass than most.  So while you aren’t going to find a $7.00 glass of wine here – unless you opt for a 1 oz. taste – your mouth is in for a treat! Very helpful, every item on the food menu is paired with a category of wine (i.e. soft and fruity, aromatic, big and bold) to make pairing more accessible.

Of course, if wine isn’t your thing, Vis a Vis also offers an array of locally crafted beverages to whet your whistle including products from Victoria Spirits, Phillips Brewing, Driftwood Brewery, Lonetree Cider, and 2% Jazz Coffee.

Speaking of taste buds, how about the food?

In 3 words? Seasonal, simple, flavourful. 

In more than 3 words? Well…

This particular night we start with a sampling of their cheese and charcuterie selections ($5 per item). While much of the charcuterie is made in house, such as the glazed pork hock terrine, smoked pork belly rillette and the corned bison tongue, they do support other Island meat producers including Two Rivers Meat’s bresaola and bison salami, The Whole Beast’s lemon fennel salami, as well as Choux Choux Charcuterie and Hilary’s Cheese Co. The possibilities are endless. If you like cheese and meat paired with a side of gingered quince jam or pickled vegetables, this is your kind of place.

Next we move onto the albacore tuna tataki with lemon reduction, fennel and radish slaw ($10), followed by grilled octopus with squid ink fettuccine, salsa verde and chorizo ($13). The tuna is so delicately prepared and contrasted against the slaw and the citrus really makes the dish come alive in my mouth. It is, as far as tuna goes, perfection. Likewise, the grilled octopus’ smokey essence pairs strikingly with the bold and black squid ink pasta; in an unlikely combination – the salsa verde and chorizo – both lighten and heighten the taste experience to a whole other level. It’s fresh yet comforting in the same moment. My only complaint is that when ordered together the octopus obliterates the tuna. In future visits, it would be best to order the dishes separately and finish one before sampling the other.

2 hours later, we order our main course: Ricotta ravioli with pine nuts, bell peppers, sauce verte, and confit lemon ($12) and upon recommendation of the Chef, the pork belly with grapefruit, endive, and maple onion caramel ($10). Holy Hannah! Let me be straight with you – the ravioli slaps me in the face with Spring – green, seasonal, fresh, yet rounded and nicely balanced. And the pork belly astounds with it’s opposing textures and flavours – soft belly and crunchy endive, rich pork and refreshing citrus. I’m impressed.

Hungry (not really) for something a little sweet, we complete our meal with the Spanish inspired house made churros with maple bacon sugar and white chocolate apple sauce ($6). Have you been to Spain? This is it – Canadian style. You can’t ask for anything more. Sugary, nectarous, carb happy dessert. Heaven.

Curious why Chef Jeff Keenliside makes the food he does, he tells me it has to do with “complexity in production and simplification in service. The processes like sous vide cooking, terrines, smoking, curing, sauces, relishes, pickles, etc. and having things ready to plate are the future of food, as opposed to having mostly raw ingredients which require a lot of a la minute cooking. Still bringing in great local fresh ingredients but putting in hours of production time to simplify service without simplifying what we do too much”. I love it.

As per usual, the service was bloody impeccable. Friendly, high energy, enjoyable, informative and attentive.

All in all, a great experience. My only wish: that the restaurant be more centrally located. For those willing to brave the trek up to the mean streets of Oak Bay, make sure you stop in and have a bite. Your tummy will thank you.

2232 Oak Bay Ave
T. 250 590 7424

Website | Twitter | Facebook

Open daily, 11 till late.

Read Part 1 here

~ Kristy Gardner

Although Vancouver Island Brewery is one of BC’s oldest microbreweries—it was the first to open in Victoria back in 1984 and shares its birth year with Granville Island Brewing in Vancouver—it hasn’t exactly been a darling of the booming craft beer scene over the past, well, couple of decades. Their beers have been fine forever, but apart from their Hermannator Ice Bock, an annual winter seasonal, there hasn’t been much of anything in their line-up that would make the average beer geek’s heart flutter. Well, that all just changed with the launch of VIB’s new Brewer’s Batch series of special releases in bombers (650-ml bottles), starting with this brew which features an illustration of a Martin Mars water bomber (based in Port Alberni) on the attractive label. But does the beer inside live up to the hype? And for that matter, what exactly is a White IPA?

www.vanislandbrewery.com
Twitter |  Facebook
Victoria, BC
6.8% ABV

Appearance: 4.5/5

There isn’t really a rule for what a White IPA should look like, but this one looked like a Belgian Wit, which seemed about right. While I prefer IPAs to have an orange tone to them, this was very pale yellow in appearance, with a very bubbly, pristine white head of foam that quickly settled down but didn’t disappear after the pour.

Aroma: 3.5/5

The spicy, peppery aroma made me think of a saison first and foremost. Not a bad thing since I love that style of beer. There were also some citrus fruit notes, but it was hard to say if that was from the hops or the yeast/wheat malt combination. One of my favourite aspects of a good IPA is the distinct northwest hop aroma and that wasn’t really evident here.

Flavour: 3.5/5

I’ll admit I was disappointed at first. After my first mouthful, my reaction was “Oh. That’s it?” But it got better as my palate started to figure out what was happening in my mouth. Here’s the evolution: first swallow or two, I couldn’t taste much of anything beyond a sort of bitter zing that didn’t resolve itself into any specific malt or hop flavours. Because the body of the beer is lighter (thanks to the wheat malts used in combination with barley), it lacked the semi-sweet backbone that a good, solid IPA usually offers as a foundation to the hops. However, as I drank through the glass, I noticed more and more nuance within that bitter zing. It became somewhat peppery, and then I found some citrus and tartness in there, too. By the end of my first glass, I was more than ready to refill it with what remained in the tall bottle. However, I can’t give it a high score here because by that time, I’d pinpointed a flavour style in my mind, and it wasn’t anything in the IPA vein. Instead, it tasted very specifically like Moinette Blonde from Dupont, which isn’t exactly a saison but does have some similar characteristics. Moinette is one of my favourite beers, so I’m not saying I don’t like this. I just don’t know if it can accurately be described as an IPA of any sort.

Mouthfeel: 2.5/5

There’s a strange dichotomy here: the thin body of the wheat beer didn’t really support the zingy bitterness generated by the yeast and hops. It just didn’t “feel” right, although again, as the bottle emptied, I grew more and more comfortable with it.

Overall: 4/5

It’s tough to be critical of this beer just because it didn’t really live up to expectations on the IPA side of things. I really like it and will buy it again, I’m sure. Maybe if it had been called a West Coast Saison I wouldn’t be so critical of that aspect, but I worry about the hopheads out there seeing IPA on the label and then being disappointed or overly critical. That said, I give Flying Tanker a bonus for being inexpensive ($4.99) and available in the government liquor stores. Too many of the big-bottle specialty brews on the market are priced in the $8-$9 range (which translates into a $25 six-pack! Even this one, which seems cheap, works out to $15 for a typical six-pack). OK, the lesson in beer economics is over now. And I give a big thumbs-up to Vancouver Island Brewery for making this big leap with such an adventurous brew! Now, if only they’d be just as daring and actually call their new Beachcomber Summer Ale a Hefeweizen, of which it is a fine example. Just sayin’ …

Total Score: 18/25

~ Joe Wiebe

Okay – I am not telling you anything new by saying spot prawn season is upon us. But HOLY SHIT – SPOT PRAWN SEASON IS UPON US!!!

I cannot think of a local seafood more universally beloved. Everyone has them on their menu (the wok seared soy prawns at Sea Harbour are fucking genius). What’s particularly glorious is watching people buying them by the bagful on the docks to enjoy at home. It’s part of the mythology of living in Vancouver.

My favorite way of cooking them is going to sound shameful and disgusting, but anyone who grew up with in a Hong Kong household will know what I am talking about.

Ketchup Prawns.

It’s not a joke. They are completely fantastic – wok stir fried, shells blistered from super high heat, glazed with a lightly sweet and sour sauce that takes on the briny bisque-y-ness of the prawn heads. Toss in some aromatic herbs and you are in fucking heaven. I don’t have a recipe – more of a method.

First off the prawns MUST be live before you cook them. The sweetness and firmness of live prawns are unparalleled. Next, trim off the sharp beards and legs from prawn. Makes for much neater cooking and eating. Don’t worry, it doesn’t hurt the prawns. They are wriggling because it tickles so delightfully.

Get a large pan – cast iron or stainless steel. If you’ve got a wok and a proper burner, go for it. Get that pan hot. I mean really seriously hot.

Pour in enough oil to coat the bottom of the pan, and let it shimmer, toss in slices of ginger and garlic for a quick stir around to flavor the oil. Then add the prawns – the shells should blister and sizzle. You want it HOT. Stir around a bit – now add a 2 or 3 tablespoons of ketchup (I use a spicy Malaysian ketchup from T&T), resisting the temptation of adding too much. Start stir frying.

You want ketchup to glaze and caramelize. Now add some aromatics, chopped green onion and cilantro are traditional. A good fistful of finely chiffonade kaffir lime leaves or lemon grass would not be a bad choice either.

Serve with some rice on the side to sop up the sauce – and there you go. Hong Kong style ketchup prawns.

~ Canucklehead

I have 2 tickets to giveaway to tonight’s SOLD OUT Hop-Headbanger’s Ball at Woodland Smokehouse on Commercial Drive, courtesy of our friends at Townsite Brewing (they make some delicious beer if you haven’t tried it already!). Come inside for your chance to win!

I will randomly select a winner at 3 pm today from the correct responses to the following BC craft beer quiz:

1) Who is John Mitchell and why is he known as the ‘Godfather’ of BC’s craft brewing industry?

2) What long-standing brewpub in Victoria did he help open in 1986?

3) What rock star do you plan to dress up as if you win tickets to the ball?

For a list of Vancouver Craft Beer Week events, visit: vancouvercraftbeerweek.com

On a recent trip to Vancouver, I had the privilege to climb the stairs high above Save-On-Meats and witness the makeshift Boxing-Gym for the service industry known affectionately as “The Meat Locker.” Inside, skipping rope and sweating up a storm was a veritable “Who’s-Who” of the Vancouver Service industry training for “Aprons for Gloves” a program created to benefit and support youth boxing programs at the Astoria Boxing Gym that are in desperate need. It was so inspiring to see Arthur Wynne of The Union Bar, side by side with Chef Dale Mackay of Ensemble, Julia Cumo of The Keefer Bar and many others being put through the paces by Brian “Main St.” Grant of Pourhouse to support this worthy cause. So to all involved in Aprons For Gloves, I cheers to you with the “Mickey Rourke” a cocktail named after the boxer-turned-actor-turned-boxer-turned-actor again. This program is by far the most inspiring thing I’ve ever witnessed in the service industry, where members are grinding it out to better themselves and the programs for youth in need. Please support “Aprons for Gloves by sponsoring your favorite industry member: click here

“Mickey Rourke”

• 2oz Jameson Irish Whisky
• 2oz Crannog Backhand of God Reduction
• 1oz Lemon Juice
• 1oz egg white
• 4 Dashes Pourhouse Boker’s Bitters
• Dry shake ingredients, then add Ice, Shake again and double strain into glass

Backhand of God Reduction: Combine equal parts of flattened Backhand of God with Sugar and Reduce over heat until syrup.

~ Gerry Jobe

^ Frank Appleton, Scottie McLellan, and John Mitchell at the Great Canadian Beer Festival in Victoria.

On July 26, 1980, Labatt, Molson, and Carling O’Keefe locked out their unionized workers on the threat of a strike, and stopped distributing beer in BC. Since the Big Three produced all the beer sold in the province at that time, their strategy was to create a beer drought that would turn the public against the unions. What they didn’t count on was John Mitchell.

Mitchell was co-owner and manager of the Troller Pub in Horseshoe Bay. It was a popular local, reminiscent of the pubs in his native England. The only thing missing was the flavourful Real Ale he had enjoyed in his youth. In contrast, what passed for beer in BC then was “pale yellow, bland, fizzy swill that embodied the Myth of the Three Cs—that beer must be cold, clear, and carbonated,” recalled Mitchell.

In the first couple weeks of the lockout, only cider was available for sale. Then, the Liquor Administration Branch imported beer from Washington state as a stop-gap, but that lasted for only three weeks before there was, again, no beer to be sold. Mitchell resolved to brew his own beer for Troller, an idea he had first read about in The Illustrated London News. However, due to tied-house restrictions, brewpubs were illegal in BC. This would have to be changed.

Mitchell first lobbied Allan Gould, General Manager of the BC Liquor Administration Branch. Gould was supportive, but advised him that a presentation would need to be given to the Minister of Consumer and Corporate Affairs, Peter Hyndman, if any amendments to the Liquor Control and Licensing Act were to be made.

^ John Mitchell and his son, Andrew, toast with the first pints of Bay Ale served at Troller Pub in June 1982.

Not being a brewer or familiar with brewery operations, Mitchell was at a bit of a loss as to how to proceed. But as luck would have it, Roger Cross, a Troller regular, passed along an article from The Harrowsmith Reader II written by Frank Appleton on the decline of Canadian beer quality and how to homebrew. Mitchell contacted him the following day and the two subsequently formulated a plan for Canada’s first brewpub to present to Hyndman.

In what Mitchell describes as a stroke of “incredible luck”, the brewpub concept was approved in the fall of 1981, but with a caveat in the amended legislation requiring a commercial road to separate the brewery and the pub. Nevertheless, it was enough for Mitchell to obtain a brewing license. Appleton then built the brewing system with used dairy equipment, trained Mitchell how to brew, and created the recipe for the Canada’s first craft beer since Prohibition — Bay Ale, an English bitter inspired by Fuller’s London Pride.

In June of 1982, Horseshoe Bay Brewery and Troller Pub served their first beer to the public. It was an instant success. Mitchell had calculated that they would need to sell one or two kegs a day to break even. Eight were sold on the first day. Within two weeks, they ran out of beer. With a capacity of producing 32 kegs per week, they struggled, and sometimes failed, to keep up with demand. Despite this success, MItchell’s business partners did not share his vision of being able to serve international visitors coming for Expo 86, something much better than “ersatz fizz”. Within a year, he and Appleton left, and the brewery was closed.

^ John Mitchell behind the bar at Spinnakers with the original four ales he created for the brewpub.

A chance meeting with Paul Hadfield at a private beer tasting in 1983 resulted in Mitchell being invited to help found Spinnakers in Victoria with another partner, Ray Ginnever. Mitchell had Appleton design the brewhouse, and with his help, created their first four ales — Spinnaker Pale, Mitchell’s ESB, Mt. Tolmie Dark, and Empress Stout. More regulatory hurdles at the municipal, provincial, and federal level needed to be overcome, but a year later on Saturday, June 16, the doors to Canada’s first in-house brewpub opened to the public.

Horseshoe Bay Brewery and Spinnakers not only inspired other entrepreneurs to follow, they pried us loose from the stranglehold of the Big Three. Thanks to John Mitchell, Frank Appleton, Peter Hyndman, and other pioneers, the foundation was established for a craft brewing industry that has significantly changed the manner in which beer is enjoyed in British Columbia today.

In 2001, Mitchell wrote in Brewed in Canada,

Still the optimist, I am looking for the spot where I can find good fellowship, marvellous food and cask conditioned Real Ale, in that order – and at a reasonable price. I am confident that sometime in this Twenty First century my aspirations will come true!

They have.

On Friday, May 18, at 5:00pm, John Mitchell will tap the first cask of VCBW 2012 Collaboration Ale at the Roundhouse Community Arts & Recreation Centre to officially open Vancouver Craft Beer Week.

~ RG

Victoria boasts the most restaurants per capita in North America, save for San Francisco. In a culinary sea of eateries, how does one choose where to indulge their next craving? The best bet is to sample as many dishes as possible.

Enter tapas. Despite the English austere of the Capital city, Spanish style dining seems to be taking over.

In case you haven’t heard, tapas involve ordering a handful of dishes, all of which are portioned to “small plate” sizes and passed around the table so as to allow the diner to sample a variety of flavours, textures, and experiences. Heck yeah. Why wouldn’t I want to put all kinds of culinary adventures in my mouth?

Up first in this series, I present you with The Superior.

Hidden on a quiet corner in the neighbourhood of James Bay, The Superior is a local gem. Area producers such as Discovery Coffee, Phillips Brewing, Gulf Island Brewery, Sea Cider Farm & Ciderhouse, and many B.C. wineries as well as Saanich Organics and various other local farmers stock the ever changing menu, while non-professional – but incredibly talented – musicians serenade diners to the tune of jazz, blues, acoustic or even cabaret performances and local artists construct a constantly evolving space in which to experience your meal.

Currently the dining room features a Spring theme with baby crows hatching from their blue and white eggs along multi-tiered shelving, trees growing from the centre of your table, and of course, where there are small birds, there are birds of prey. As Spring moves along, the crows get bigger, the owls make their way across the room, and the atmosphere begins to shift into Summer.

Suited toward a romantic evening between two lovers (um, yes please) cozied into a plush red velvet sofa, a casual family meal at an elevated long table or lunch between friends on their garden patio, The Superior is a sophisticated venue that is, in every sense of the words, inventive and expressive.

Chef Torin Egan boasts the restaurants creativity – choosing to work here because of the expressiveness he is allowed; while manager Lisa Boehme pushes diners’ senses. She tells me the restaurant is meant to both “shock and compel” their guests into a 5 sense eating experience. I’ll take one of those!

On this particular evening we sampled an array of dishes. We began with the obligatory root chips with a charred scallion aioli ($5). A staple on the menu, these chips will make a lover of any anti-root vegetabler.

Round Two: While, the mushroom and gruyere arancini with truffle aioli ($6) lured me into a state of rich cheesy carb-laden contentment, the kale salad with apple, buttermilk ranch dressing, and crumbled blue cheese ($10) astounded my taste buds in ways I didn’t realize kale could – crunchy, full bodied, creamy and refreshing all at the same time.

Round Three: Bring on the meat! When presented with the option, Sooke trout is a fresh treasured delicacy that I crave. When it comes with local brassicas, smooth seasonal squash, rugged farro, and crisp bacon ($17) – it’s a sealed deal. Follow that up with Chef recommended sweet yet spicy ginger hoisin pork ribs that melt off the bone ($15) and you’ve got yourself a happy girl.

If after dish 5 your stomach can handle a little somethin’ somethin’ for dessert, I highly recommend the bacon fig doughnuts ($6), served with the most succulent maple syrup you’ll ever ingest. I have also been known to order one (or two) of the ginger cake with salted caramel and sour-cream sorbet ($9).

Service wise, I was impressed. If anything, the server was overly attentive. While not optimal, I would rather have my water glass topped up after three sips than have my wine glass empty for three dishes.

If you want to check out this superior restaurant, reservations are recommended and it’s housed at 106 Superior Street… For now. In the future however, it may find a new home in a new neighbourhood. Boehme stresses to me that while the building is for sale, the restaurant definitely is not. It will simply be “housed in a different box”, she tells me. Thank goodness.

The Superior: Superior food, style & concept.

106 Superior Street  | Victoria
Tel: 250.380.9515

Website | Twitter

Hours of Operation:

lunch Tuesday to Friday 11:00 / 2:00
dinner Tuesday to Sunday 5:30 / late
brunch Saturday & Sunday 10:00 / 3:00

~ Kristy Gardner

I love road trips. Even a short one holds the promise of roadside diners and strange new foods. And as far as I’m concerned, a bag of Tim’s Cascade Jalapeno chips counts as culinary exotica – as long as you are eating them on the I-5.

Lately, trips to Seattle have been particularly rewarding. While Vancouver balances West Coast freshness with French rigour and Asian brightness, Seattle takes it’s own distinctive point of view with local ingredients. It’s an approach that marries a laid back lo-fi vibe with rock solid technique. And the spate of Puget Sound openings in recent years has been simply astounding – Willow’s Inn, Delancey, and Sitka and Spruce among others.

For my money, there is no place better than The Walrus and The Carpenter. And there are plenty of others willing to endure two hour waits who agree with me. A local told me he puts his name down for a table, goes home, takes a shower or perhaps a nap – and then returns refreshed for dinner. Smart. I’ll have to try that approach one day with Vij’s.

When you are finally seated – you take in the beautiful bright room, anchored by a large zinc oyster bar.

I gotta tell you. It’s a strange menu - lot’s and lots of oysters, small plates of lightly cooked seafood and salads that mix chilled greens with various forms of eggs. Virtually no cooked red meats or poultry. Confused – the first time I went, I tried to force a traditional three course narrative, and it did not quite work. The second time, I simply surrendered to how the kitchen was trying to guide my meal – and it was perfection.

The first order of business were the oysters – fresh, cold, and perfectly shucked.

Not a drop of precious liquor spilled, and not an mark on the delicate flesh. I discovered I could eat a dozen Hama Kama from Hood Canal in a disturbingly quick go.

The fried oysters were the best I’ve ever had. Crisp cornmeal batter on the outside, warm almost custard-like within. In my imagination of what-would-I-eat-right-now-if-I-could-have-anything, these deep fried oysters pretty near the top of the list.

The show stopper of the evening – grilled sardines with shallots, walnuts, and parsley. Warm and succulent fish – offset with a light vinaigrette and grounded with bitter walnuts. Reminds you immediately of the best escabeche or savoro of the Mediterranean. I ate this bones and all.

Finished the meal with bay leaf panna cotta – a balancing act between indulgent textures with restrained savory sweetness.

How can you tell attention to detail is crazy? When everything looks so fucking effortless. Everything tastes of itself – but only more so, gently and smartly amped up.

They take an admirably hardline to their seafood – it is prepared how the kitchen feels like it best showcases the ingredient, full stop. On my first visit, I was told that they had local mackerel which they served very lightly grilled. I must of had a dubious expression on my face, because the waitress told me to trust them, it would be really good. And it was.

I continue to be richly rewarded for my trust.

The Walrus and the Carpenter
4743 Ballard Ave NW | Ballard
Seattle, Wa 98107
1.206.395.9227
Website | Twitter | Facebook

~ Canucklehead pays for his own food and avoids the no fly list by driving through the Nexus line as quickly as possible.

In most cultures, social gatherings commonly involve three elements – food, alcohol, and music. With Vancouver Craft Beer Week I & II, the connection between beer and food, beyond the typical burgers and pizza, was well-established. Now, VCBW III turns the spotlight on music with our craft brewers featured as rock stars.

Music is represented by a range of genres further broken down into a variety of styles, each of which can be quite distinct. While rock began as a fusion of country and blues, it was only the beginning of a movement that has continuously evolved, pushing the boundaries of music. Craft brewing is similar in that we have stepped beyond the “historical period” that delivered predictable melodies (Reinheitsgebot), and entered the 20th century with new variations and styles emerging at a growing pace.

With that in mind, here’s a sample pairing of VCBW craft beer and rock to break down Vancouver’s notorious social barriers. Get friendly, and be sure to complete your “frat bat” with a Cascadian Brown Ale produced by the VCBW Collaboration Beer jam session our brewer rock stars played at Russell Brewing on March 30. No recordings were made. Dio died. That’s it.

^ Portage and Main (Leigh Eldridge photo)

Folk rockers, Portage and Main, describe their songs as “honest and genuine”, as if they had ridden “the timeless rails like tramps”. When they play at the Biltmore on May 22, eight Phillips Brewing beers will be on special. Choose the clean, refreshing Analogue 78 to pair with the clear vocal harmonies emanating from the stage. The soft, rounded palate, crisp mouthfeel, and slightly sweet finish will nicely compliment a sound P&M characterize as “reminiscent of the lighter side of [Crosby, Stills, Nash & Young]’s Déjà Vu”.

^ Rich Hope

Hoppapalooza III at the Alibi Room on May 20, sees trouble once again with Rich Hope bringing his infective brand of electric blues to shake the joint around. A heavier sound calls for a hopped-up brew to match Hope’s amped-up blues. Try the cask-conditioned Barnacle Wheat IPA from Lighthouse Brewing for a double-punch pick-me-up that will send your melancholy packing. If your foot isn’t tapping, you may be suffering from a Total Eclipse of the Hop.

^ Dave Varga, Red Truck Beer brewmaster, as “The Iron Man” (Brian K. Smith photo)

Heavy metal emerged in 1969 when the English band, Black Sabbath, took the blues-rock sound of the day, slowed the tempo, tuned down the guitars, accentuated the bass, and composed songs confronting the contemporary hard-edged social and political issues. They struck a chord with the public, releasing multiple albums that went platinum. Local tribute band, Sack Blabbath, take us to the dark side on May 19 at the Hop-Headbanger’s Ball. Don’t expect any light and happy fruit or wheat ales. Something more ominous is needed, like Red Truck Beer’s Limited Release English Strong Ale aged on oak. While the mood may be black, don’t overlook the underlying message, “Show the world that love is still alive; you must be brave.”

Vancouver Craft Beer Week Music Lineup

May 19, 4:00 – 9:00pm
Hop-Headbanger’s Ball with Sack Blabbath
Woodland Smokehouse
485 Commercial Drive

May 20, 4:00 – 10:00pm
Hoppapalooza III with Rich Hope
Alibi Room
157 Alexander Street

May 21, 2:00 – 6:00pm
Steam Whistle Rock Show & Patio Party
Electric Owl
928 Main Street

May 22, 7:00pm – CLOSING
Belgium on the Canvas with guests Casa Rosa
Raw Canvas
1046 Hamilton Street

May 22, 9:00pm – CLOSING
The Biltmore Presents Portage and Main with guests The Sumner Brothers
Biltmore Cabaret
395 Kingsway

May 24, 5:00pm – CLOSING
Beer Flights and Rock n’ Roll with The Butterfield Review
The Main
4210 Main Street

~ RG

For the longest time – it seemed like Vancouver had two distinct food cultures, great West Coast cuisine and world class Chinese food. But rarely was there any cross over, either in flavor influences or clientele. It was the Two Solitudes of local dining. As a Chinese guy who is passionate about food, I’ve always tried to demystify Chinese food. It’s pretty simple, good food is good food.

With all of this great Chinese cooking at our doorstep – cross cultural Asian restaurants have been generally met with skepticism or even hostility. When the excellent Bao Bei opened, some said to me that it was not authentic and too fancy.

What?

Here’s a little secret. Real Chinese diners are not beholden to ‘authenticity’. What matters is good cooking. Well selected ingredients, cooked with respect, lifted with balanced and natural flavors.

Tom Doughty and Robert Belcham prove this point abundantly at the new Fat Dragon – an ode to pleasures of Asian BBQ with a Southern twang. There are no shortcuts here. Where other restaurants equate “Asian” with sugary sauces worthy of a Tim Horton doughnut (Chinois – I am looking at you), Fat Dragon heads down of road of restraint and careful technique. And the rewards are delicious foods made for sharing with a easy going vibe.

^ Albacore tuna is lightly cold smoked, brightened with a spicy sharp sauce that accents not masks the natural sweetness of the fish

^ The smoked beef deckle with the steamed Chinese bao is completely luscious, a sort of dream of Texas dim sum

^ The crispy beef ribs are fantastic - rich, succulent - but tightly focused. The perfect mix of fall apart smokiness with Asian crackle

^ Finish your meal with one of their house made soft serve. I mean - who can resist a bit of DQ goodness?

With warm brick, soft candlelight and strings of lights, the room conveys a back yard friendliness that is exactly in tune with the food. The flavors are smart, grownup, but most importantly of all – delicious. Sounds pretty Chinese to me!

Fat Dragon Bar-B-Q
566 Powell Street | East Vancouver
604.558.0880
Website | Twitter | Facebook

~ Canucklehead pays for all of his food, eats in disguise, and uses a giant telefoto lens.

(Image by: emerson12)

Mission Hill welcomes Chris Isaak and Lyle Lovett to Summer concert series; Vancouver Craft Beer Week at Pourhouse; CinCin announces new executive chef Andrew Richardson; Alvin Pillay joins the Donnelly Group as development chef; Mother’s Day at Oru; Make it a memorable Mom’s day with the Glowbal Collection; Mother’s Day at Thierry; A special Mother’s Day event at Dockside; Mother’s Day is just around the corner!; Celebrate Mom with a decedent brunch at Yew;

MISSION HILL FAMILY ESTATE WELCOMES CHRIS ISAAK AND LYLE LOVETT TO SUMMER CONCERT SERIES LINE-UP

Stellar Performers Pair with Spectacular Winery Vistas at Outdoor Amphitheatre in July

West Kelowna, British Columbia (May 7, 2012): The Summer Concert Series at Mission Hill continues to heat up with the addition of internationally acclaimed musicians Lyle Lovett, July 12 and Chris Isaak, July 27. Following close on the heels of award-winning jazz artist Chris Botti’s June 24 performance, both concerts mark the artists’ only British Columbia show dates this summer.

The experience of an evening performance under the open sky at the Mission Hill amphitheatre is unforgettable. There is something extraordinarily special for both the artist and the audience at this intimate hilltop location which seats 1,000 guests — a wonderful outdoor concert experience reminiscent of the grand performances staged at the Arena di Verona, one of Italy’s historic open-air Roman amphitheatres. With majestic mountains and the scenic lake creating the perfect backdrop, guests will enjoy an evening of music, wine and cuisine at one of Canada’s premiere concert locations.

Lyle Lovett: Thursday, July 12
Mission Hill is delighted to host Lovett’s first appearance in Okanagan wine country. After four Grammy Awards and 14 albums, Lovett is one of the all-time great singer/songwriters whose unique voice soars effortlessly through a repertoire of country, folk, blues and even gospel music. What emerges is a picture of a smart and complicated man, whose good humor and generosity of spirit have generated songs as brilliant and double-sided as “If I Had A Boat,” “God Will,” and “If I Were the Man You Wanted.”

Chris Isaak: Friday, July 27
Back by popular demand for his second consecutive year, Isaak will once again charm Okanagan audiences with his legendary live show. Isaak became a hit on the Billboard charts and earned widespread fame with his album, ‘Heart Shaped World.’ An accomplished musician and actor, last year proved to be an unforgettable performance leaving concert goers ready for more. This year Isaak tours in support of his recently released album ‘Beyond the Sun.’

Tickets go on sale Wednesday, May 9th at 10am – via SelectYourTickets.com – beginning at $99.00 each.

In addition, Mission Hill is offering three experiential packages to enable fans and guests to enjoy an unforgettable evening of wine, food and song:

Terrace Dinner & Concert
The Dinner & Concert package includes reserved concert seating and a 3 course pre-set seasonally inspired dining experience with wine pairings and breathtaking panoramic views of the winery and Lake Okanagan at our award-winning Terrace Restaurant. Dinner seating reservations will begin at 5pm. The popular Dinner & Concert package is available in limited quantities. Seating is reserved for a maximum of 70 guests.

Loggia Wine Lounge & Concert
Making its debut this season, the new Loggia Wine Lounge & Concert package includes reserved concert seating and access to the winery’s outdoor covered gallery adjacent to the concert amphitheatre. Along with a reserved seat, guests will have exclusive access to the Loggia and be treated to wine service and hors d’oeuvres prior to the concert commencement. The Loggia Wine Lounge will begin at 6pm. This new experiential package is available for a maximum of 50 guests.

Reception & Concert
The Reception & Concert package includes reserved concert seating and an elegant pre-concert reception in our beautiful Visitor’s Centre featuring exquisite food and wine pairings. The reception will be hosted by Mission Hill Family Estate’s Director of Wine Education Ingo Grady. Reception will begin at 6pm. Capacity for this popular pre-concert reception is limited to 100 guests.

Purchase your tickets:
Online: click here | Phone: 250.762.5050
For more information visit: missionhillwinery.com
Facebook: Facebook.com/MissionHillWine | Twitter: @MissionHillWine

About Mission Hill Family Estate
Mission Hill Family Estate is world renowned for its award winning wines, stunning setting and Terrace Restaurant. Honoured as one of the ‘Top Five Winery Restaurants in the World’ by Travel + Leisure magazine, the restaurant and epicurean program is led by Executive Winery Chef Matthew Batey and Chef of The Terrace Chris Stewart. Majestic mountains, scenic lakes and lush orchards encase the winery’s dramatic architecture and culminate in a setting that celebrates wine, food and the arts. With sustainable practices that ensure care for the environment, and a timelessness that respects the von Mandl family’s European heritage, guests experience the height of winemaking in an incomparable lakeside mountaintop winery. Visit missionhillwinery.com for more information.

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VANCOUVER CRAFT BEER WEEK AT POURHOUSE

As always, Pourhouse is participating in Vancouver Craft Beer Week. For this year’s beer feast we have teamed up with Victoria’s Driftwood Brewing. We will be pairing a delicious family style dinner with a world-class award winning brewery. We want to keep most of the details secret, but here a few teasers to peak your interest. Our chef will prepare four courses this year, featuring the freshest local treasures from Water Street to Rock Bay. The four-course journey will start with a light and fresh seafood course, move onto a special poultry dish and will build to an incredible meat course … all big enough to stand up to the featured beers from Driftwood Brewing. To top off the meal we will feature a special dessert inspired by Driftwood’s latest seasonal brew. Join us on May 22!

The Brewmaster’s attendance and the appearance of an aged cask are still a possibility. Check the Pourhouse blog for the update!

Tickets are $55 + HST & Gratuity. Limited to thirty guests.
Email ian@pourhousevancouver.com for your seat.
Pourhouse
162 Water Street
Tel: 604 568 7022

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CINCIN ANNOUNCES NEW EXECUTIVE CHEF ANDREW RICHARDSON

Vancouver, BC (May 2, 2012) – Jack Evrensel, proprietor of Vancouver’s CinCin Ristorante + Bar, is pleased to announce the appointment of Andrew Richardson as Executive Chef.

“Andrew is a phenomenal talent,” Evrensel said. “His international expertise, combined with his intimate knowledge of local suppliers and ingredients, will be a real credit to Vancouver’s culinary scene. We feel very fortunate that he is coming to CinCin.”

Richardson, a native of Newcastle, England, graduated with honours from Manchester Metropolitan University, with a Bachelor of Science in Hotel and Catering Management. He began his cooking career as Sous Chef under the five-year mentorship of Chef Terence Laybourne at the Michelin-starred 21 Queen Street in Newcastle, and later as Head Chef at sister restaurant Brasserie 21, which received the Michelin Bib Gourmand rating.

Andrew moved to Vancouver in 1999 and was actively involved in the opening of Cioppino’s as Executive Sous Chef, and then took on the same role at West. He further honed his skills at Sooke Harbour House and the Carter House Inn in Northern California before accepting the Executive Chef role at Whistler’s Araxi. He later returned to Newcastle to open Laybourne’s Jesmond Dene House Hotel, performed a five week extended stage at The French Laundry, and then moved to Calgary to open the top-rated Blink as part owner.

Richardson said, “I believe in simplicity, and the interaction of prime ingredients on the plate. Less is often more, especially in Italian cookery, and I am looking forward to taking full advantage of the unique wood-fired kitchen, and working with the extraordinary team that has made CinCin such a compelling success for 20 years.”

For more info, visit: cincin.net

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ALVIN PILLAY JOINS THE DONNELLY GROUP AS DEVELOPMENT CHEF

The Donnelly Group Takes Pub Food to Fresh New Heights

Vancouver, BC (May 2, 2012) – The Donnelly Group, Vancouver’s leading nightlife group that operates public houses, cocktail taverns and nightclubs of note, welcomes Alvin Pillay as the company’s newly appointed Development Chef.

In his new role Alvin Pillay is working in partnership with their roster of chefs on menu development as well as conducting cook and chef training. He intends to move towards a more seasonal & healthy approach to pub fare. His motto is ‘less is more’ with a strong focus on fresh, local ingredients. Alvin will work close with Executive Chef Michael Knowlson on menu development to take the pubs’ menus to a new level by creating simple-yet-inventive, well-executed pub fare using high-quality ingredients that are fresh, seasonal and organic.

Food is and always has been a central part of his home life, but it was when Pillay started cooking in high school that he says he “fell in love with kitchens”. After completing his training at Vancouver Community College in 2004, Pillay honed his skills as Chef de Partie at C Restaurant and Fuel Restaurant. 2008 was a year of travel, seeing Pillay complete stages in the kitchens of the renowned Le Bernardin, Aquavit and Gordon Ramsay in New York. He also spent time as a stagiare in Verduno, Italy where he learned traditional piedmontese cooking at the historic Castello Di Verduno.

The ambitious young chef brought his passion for Italian food to Campagnolo Restaurant as Chef de Cuisine, where he assisted in the building of the establishment from the ground up. During his tenure Campagnolo won a place in the Conde Nast Top 50 New Restaurants for 2009 and took Vancouver Magazine’s Best New Restaurant in 2010. More recently Pillay moved on to be Chef de Cuisine for the Heather Hospitality Group, where he oversaw the kitchens at the popular Irish Heather Gastropub as well as their other locations in Gastown. Under Pillay, the Irish Heather’s tasty, authentic pub food won rave reviews and garnered the top spot in the Golden Plate Awards.

The Donnelly Group values guest experience above all. With an emphasis on locally sourced, quality products, impressive entertainment and interesting interior design, the Donnelly Group owns and operates public houses, cocktail taverns and nightclubs of note in Vancouver BC. For more information please visit: www.donnellygroup.ca.

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MOTHER’S DAY BRUNCH AT ORU

Treat mom to a meal she`s bound to love, nearly as much as she loves you! Our extravagant spread and gracious service will ensure she is made to feel like royalty on her special day. Signature Eggs Benny, Chef`s stations and a decadent dessert buffet are just a few of the choices she`ll have to create her perfect meal this Mother`s Day. With floor to ceiling windows and a quick stroll to the waterfront it`s the perfect way to start the day.

Sunday, May 13
$79 per person, $39.50 for kids 5-12
Advance reservations required | 604.695.5500

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MAKE IT A MEMORABLE MOM’S DAY WITH THE GLOWBAL COLLECTION

Vancouver, BC (May 4, 2012): Mom deserves the best and on Sunday, May 13, The GLOWBAL COLLECTION and its roster of hot brunch spots — including COAST which is opening early for the mom-entous occasion — are dishing up the best brunch menus in honour of Mother’s Day. Start the day off right by treating mom to a delicious meal on her special day.

For evening celebrations, SOCIETY is the perfect spot for young families to fete their matriarchs as kids under 12 eat free! Or, take mom for a Silk Route-inspired journey to Sanafir for a unique dining experience. And, Black+Blue takes dinner-time decadence to new heights with its enticing menu including a Sunday Surf+Turf feature.

All of the following restaurants are accepting reservations.

Brunch in Yaletown begins with complimentary mini donuts and fruit smoothie shooters. Savoury fare includes: Panettone French Toast; Mushroom Fritatta; and Lobster Benedicts… to name but a few stellar brunch selections. Open Mother’s Day from 10am.

Normally reserved for evening-only seafood feasts on the weekend, COAST is opening its doors to welcome moms and their brunch broods on Mother’s Day. West Coast-inspired dishes include: Chilled Seafood Platters loaded with lobster, prawns, crab, mussels and more; Dungeness Crab Benedicts; and Smoked Salmon Club Sandwiches. Open Mother’s Day from 11am.

Extraordinary culinary delights await at this exotic dining locale. Order up the Mezze Platter to satiate the party — brimming with Mediterranean Ribs, Lamb Kofta, Black Pepper Calamari, Watermelon & Valdeon Salad, and more – there is something here to please every member of the family. Open Mother’s Day from 4:30pm.

Raise a glass to mom with a Colazione Bellini Speciale – a delightful vodka and apricot brandy citrus cocktail. Satisfying menu selections include: Tagine made with tomato poached eggs, chicken sausage, eggplant, sun-dried tomatoes and charred scallions; Timballo Primavera with eggs, tomato sauce and fior di latte; and Breakfast Pizza with boar bacon, roasted scallions, burrata and egg. Open Mother’s Day from 11am.

Brunch at the popular Kitsilano restaurant includes a complimentary fruit smoothie shooter and tasty Tiramisu bread. Hearty menu options include: Stufato di Verdure – Italian pot pie with eggs, tomato, smoked pancetta, asparagus, spinach béchamel and Italian pastry; and Smoked Salmon Omelets filled with smoked salmon, pickled red onion, arugula and mascarpone. Open Mother’s Day from 10:30am.

How perfect that Mother’s Day is on a Sunday as that’s Family Night at SOCIETY and kids under 12 eat free! The kids menu offers all the favourites, including: Fish and Chips; Grilled Cheese Sandwiches; and Pasta. Mom and dad can enjoy comfort food too, but with a twist, such as: Baked Truffled Mac & Cheese; Blackened Wild BC Salmon; and Baja Cajun Shrimp Quesadillas. Open Mother’s Day from 4:30pm.

The newest and swankiest dining destination within The GLOWBAL COLLECTION is sure to impress mom with a gorgeous dinner menu featuring golden age of steak-inspired dishes. From Caesar salads and Crêpes Suzette prepared table-side, to impossibly thick steaks grilled to perfection, and the Sunday Surf+Turf, which will feature in-house aged rare cuts of beef accompanied by the first Spot Prawns of the season. Open Mother’s Day from 4:30pm.

Check out The GLOWBAL COLLECTION blog for the latest news on all the restaurants at blog.glowbalgroup.com/.

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MOTHER’S DAY AT THIERRY

Sunday, May 13, 2012

This Mother’s Day, Chef Thierry and his team will have some exceptional and unique delicacies in-store.

Make your mother feel special with Thierry’s famous handcrafted chocolates, made from only the finest ingredients. Exceptional flavours include the popular Hazelnut Buchette, Earl Grey, and the compelling Palet d’Or.

Planning a special brunch or celebratory dinner? Let Thierry take care of dessert with the delectable chocolate trio cake, topped with a hand-piped personalized message.

Whether you are looking for a decadent cake to celebrate your Mother, or a selection of sumptuous treats to highlight the occasion, Thierry will have a feast of delicious options.

Founded in the traditions of acclaimed maître pâtissier Thierry Busset’s native France, ‘Thierry’ offers a contemporary approach to the finest handcrafted chocolates, macarons, pastries, and desserts, as well as an all-day menu of healthy and delicious savoury items, made from the best and freshest ingredients.

1059 Alberni Street (b/w Thurlow + Burrard) | Vancouver, B.C. | www.thierrychocolates.com

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A SPECIAL MOTHER’S DAY EVENT AT DOCKSIDE

To view the menu: click here

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MOTHER’S DAY IS JUST AROUND THE CORNER!

For the one that cheers the loudest at rainy soccer games, bakes cookies when you’re feeling blue, and sews all the buttons back onto your favorite sweater, Moms are the best! Sunday, May 13th is the day to show her that she’s the best one around!

All weekend long, Mom can sip on our Mom-Mosa, our signature brunch time drink on special for $5 all weekend. Spoil her with our tantalizing Dungeness Crab Benny, the perfect way to start a lazy Sunday! We will be serving our a la carte Brunch menu on Saturday & Sunday from 11:30am.

For moms that need a bit of a ‘Pick-Me-Up’, this delectable specialty coffee is also on special for $5 all weekend! Dinner starts at 5:30pm, and we’ll be serving our a la carte Dinner menu and our $25 Sunday Night Prime Rib.

If you’re joining us for Brunch or Dinner, be sure to make a reservation!

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CELEBRATE MOM WITH A DECADENT BRUNCH INCLUDING ‘CELEBRATION OF SEAFOOD’ RAW BAR
AND OLD FASHIONED ICE CREAM PARLOUR

Plus a Special Gift for Moms, $250 Off Roberto Coin & our “Brag About Your Mom” Facebook Contest

Vancouver, BC.  She gave you the gift of life for starters. She’s kissed countless booboos, mended your socks, and that broken heart, and cheered for you at the crack of dawn too many times to count.  Quite simply, moms are awesome and irreplaceable.  Moms deserve to treated, loved and celebrated.  Every day, sure, but especially on Mother’s Day.

Sunday, May 13 give your mom something to brag about by treating her to YEW’s fabulous Mother’s Day Brunch featuring a “Celebration of Seafood Raw Bar.”  In addition to everyone’s favourite brunch items, we’re also offering a delicious chilled seafood experience.  Click here to see the complete menu.

Be among the first to enjoy our amazing local BC Spot Prawns – served with Chimichurri & Romesco Sauces.  Dig in to our tasty selection of freshly shucked Oysters with Honey Pearls, Horseradish, Lemon and Mignonette,  delight in our King Crab Legs with Lime Aioli and savour some Wild Sockeye Salmon Gravlax.  Warm up at the Qualicum Bay Scallop action station served with seasonal Spring Pea and Pickled Ramp Gnocchi.  Yum.

Save some room for our Old Fashioned Ice Cream Parlour featuring highly customized Sundaes N’ Floats with a heavenly array of ice cream and sorbet flavours and all kinds of devilishly tempting toppings and sauces.  The combinations are endless.  Double Chocolate Brownie ice cream topped with Raspberry Marshmallows and doused in Dolce De Leche?  Pistachio ice cream paired with Chocolate Brownies and smothered in Bacon Caramel sauce?  Or Strawberry sorbet, sprinkled with Candied Rose Petals and Yuzu sauce?  Don’t miss the Raspberry ‘Couture’ Eclair and Red Velvet Cupcakes.  Ooh la la!

Gift for Moms
Every guest in attendance will be treated to a seriously delicious brunch, complete with all the special touches and intuitive service that is Four Seasons legend.  Every mom will take home a copy of I Love You Forever. Who better to spread the love to and from moms everywhere than author of one of the world’s most popular children’s books, Robert Munch?  With over 20 million books sold, I Love You Forever is the story of a mother’s endless love for her child, making us all just a wee bit weepy and full of gratitude for dear old mom.

Feel even better about taking mom out to eat.  Partial proceeds of every brunch sold will go the BC Children’s Hospital Foundation.  Brunch is $79 for adults and $35 for kids 12 and under. It is offered from 10am to 2pm and reservations are highly recommended.  Please call 604.692.4939 with any questions or to make reservations, or click here.

“Brag About Your Mom” Facebook Contest
Join us on our Facebook page and tell us why your mom is tops! We love the personal stories, the ones with the little “awww-inspiring” details. So don’t hold back, tell us what’s so great about your mom and enter her to win dinner for two at YEW and a luxurious night’s accommodation at Four Seasons Hotel Vancouver. Add a picture, it might help! And hey, she might even take you along for the fun. Start posting now!
Prize to be used before June 30, 2012.  Dinner is valued at $200.  Contest closes Sunday, May 6 and winner will be announced on Tuesday, May 8.

Bling Bling – Let Mom Shine a Little Brighter with Some New Roberto Coin Jewelry!
Canada’s only Roberto Coin boutique recently opened its doors right here in our lobby, bringing some dazzling beauty and serious shimmer to the second floor. Charms, diamond hoops, statement pieces and the glorious 100-facet Centro diamond – are all waiting to be ‘oohed’ and ‘ahhed’ at. Moms, and those who love moms, are invited to add some extra sparkle to mom this year with a $250 Roberto Coin gift certificate for dining at YEW pre-Mother’s Day.

The $250 will be applied to any purchase in the store between April 29 through May 13. Jewelry price
points start at $625 and interested buyers will need to present a YEW restaurant receipt to eligible for the concession price.

As the world’s leading operator of luxury hotels, Four Seasons Hotels and Resorts currently manages 84 properties in 34 countries. Open since 1976, Four Seasons Hotel Vancouver provides a preferred address for both business and leisure travelers, and the highly personalized, anticipatory service that Four Seasons guests expect and value around the world.  Recent awards and honors include Condé Nast Gold List and Food & Wines World’s Best Places to Eat. Information on the company and on Four Seasons Hotel Vancouver can be accessed through the Four Seasons website at www.fourseasons.com.

What do you get when you combine great coffee with high quality doughnuts? Answer: the worst kept secret in town.

I’ve been busily working away at preparing to open the second café for 49th Parallel, which will feature doughnuts under the brand of “Lucky’s Doughnuts”. Why doughnuts you say? Why not?!

The idea of doing doughnuts began stewing in 2007 when 49th owner Vince Piccolo and I began traveling to some of the coffee trade shows in the States. Every town that we went to had a quality doughnut shop where we would go in the morning to pick up a box of doughnuts to take to our coffee booth. This will be our attempt to create that same marriage between coffee and doughnut here in Vancouver.

For the project I have traded in my barista’s apron for a chef’s jacket. After our trips in 2007 I began to take pastry classes in America with a specific emphasis on doughnuts. Back home we’ve utilized the talents of pastry chef Dawne Gourley to develop our own doughnut recipes. Dawne has worked as a pastry chef for many years creating recipes for Bishop’s, Giovane and currently serves as the brand director for David Hawksworth’s Bel Café.

Here is a link to Dawne’s blog: here

The space is located at 13th and Main Street and is shaping up quite beautifully. The reclaimed wood and Gastown brick are a departure from the very polished look of the 4th avenue location. Vince has taken the reigns in creating a beautiful cafe, starting with the neon sign that we just put up out front.

We anticipate to open in late May/ early June.

~ Colter Jones

(Photos courtesy of Spatulamedia)

In Feburary, we hosted a “Trader”Vic Bergeron VS. Donn “The Beachcomber” Beach “Tiki Title Bout” as part of our Liquid Sundays program at RauDZ. While Trader Vic emerged victorious by a landslide, the consensus among our guests was that this cocktail was the best of the night. Created by Donn “The Beachcomber” Beach in 1948, this Tiki Cocktail is one of the only blended drinks I have absolutely no reservations in making. Since Peach Brandy is a bit of a rarity, I have substituted the original recipes call for simple syrup, with fresh peach nectar. With an ominous name, and a rich complexity, be warned, it may be your downfall as well…

• 4 Mint Sprigs
• 1 Slice fresh Pineapple
• 1.5 oz Lime Juice
• 0.5 oz Peach Nectar
• 0.5 oz St. Remy Napoleon (or suitable Brandy)
• 1oz Bacardi Original

Combine all ingredients in a blender with ice and blend until creamy and smooth. Garnish with fresh mint.

~ Gerry Jobe

This column is about all kinds of food stuff that happens in the geographic (and gastronomic) heart of Vancouver Island: the greater Comox Valley – Campbell River region. It’s a rich region. If you’ve got news, be part of the conversation. Share this information. Join the discussion on Facebook or Twitter.

Courtenay
Chef/owner Chris Zmeis hails from Greece and has 25 years in the rest industry before opening the doors to Yiamas Greek Taverna [75 - 8th Street, Courtenay 250-871-8552 +FB]. It’s in the newly renovated space that used to be home to my favourite Indian restaurant in my town, Go Mango. Rumour has it that owner Rikhi Datt is, like the owners of La Cabana De Marcos (also “closed until further notice”), looking for a new location. I keep thinking the glassed-in, blue-tile bit of modernism overlooking 5th and in the same courtyard as Delicado’s [180 - 5 Street Courtenay 250-338-8885] and #1 Hana Korean Restaurant [250-334-0868, 526 Cliffe Avenue, Courtenay] would make an excellent venue for a hip downtown restaurant or bar…

In the meantime, south Asian fare can be had at Kinaree Thai Cuisine [526A Cumberland Road, 250-898-8639] where some of the Girls Who Love Good Grub Club (“GirlsWLGGC”) recently enjoyed a large and sumptuous dinner with “excellent service.”

South of town the Kingfisher Resort [4330 Island Highway 250-338-1323 and 800-663-7929  +FB] and Chef Troy Fogarty are celebrating the resort restaurant’s new name with a new “West Coast inspired/local ingredients” menu. The name for The Breakwater Restaurant may have come from a Facebook contest, but it also reflects Chef Troy’s interest in local marine history and the resort’s tranquil nature. Stay tuned to our Twitter and FB feeds as I’m hoping to test the new menu soon.

Pecan pie at Atlas Cafe in Courtenay

Downtown, Atlas Cafe [250-338-9838, 250-6th Street, Courtenay  +FB] just celebrated a birthday on April 24 – thanks to owners Sandra Viney and Trent McIntyre for helping to change the face of the local food scene with their bold step 17 years ago! Atlas will be releasing an updated Spring/Summer menu mid-month. A couple of Chef Jon Frazier’s Asian-themed items are piquing my interest. (What I’m really interested in though is what mix-master wizard Torrie Howlett is going to be doing with the new drinks list, especially after talking to Connie about their recent trip to Victoria for wine – and various other tastings.)

The birthdays continue with Thai Village Restaurant [2104 Cliffe Avenue, Courtenay, 250-334-3812  + FB] celebrating its 7th in May with “the most flavour molecules for your dollar.” These flavours include fresh-from-the-patio Thai herbs and $3.95 beers from Granville Island Brewery [@itsgoodtobehere], Tree Brewery [@treebrewing], and Phillips Brewery [@phillipsbeer]. New hours: no lunch but extended evenings hours through the summer.

The “Big Bike” menu continues at Crown Isle’s Silverado Grill [Crown Isle Resort, 399 Clubhouse Drive 250-703-5050]. Chef Andrew Stigant and crew are offering a $26 3-course menu, with $1 from each meal donated to the resort’s Heart & Stroke Big Bike Campaign: Crown Isle employees take a turn on the 30 person fundraising bike ride in Comox June 16th. In addition to personal fund-raising, the Big Bike menu earned $300 by mid-April, with a dining goal of $500 by April’s end. The team’s overall goal: $2000.

About 5 minutes outside of Courtenay, Blue Moon Winery [250-338-9765, 4905 Darcy Road] is starting a monthly feature, working with local chefs for a series of Blue Moon Farm Dinners paired with Blue Moon wines. Local food, from local farms, created into amazing dishes and an incredible menu by our local talent. It may be over when you ready this, but the kick-off is a great one: On May 5th, Chef Ronald St. Pierre of Locals Restaurant [250-338-6493, 364-8th Street, Courtenay  + FB + @eatcomoxvalley] makes a farm feast in an intimate setting for 20 people. For ticket information and menu details on this and upcoming Blue Moon Farm Dinners visit the website.

Comox

Planked salmon, puffed grains with dried cranberries at Avenue Bistro's May One Big Table event.

As I write this I’m preparing to enjoy another of Chef Aaron Rail’s One Big Table events at Avenue Bistro [250-890-9200, 2064 Comox Ave, avenuebistro.ca +FB + @AvenueBistro]. I wrote about it recently because these are very tasty, very social, very fun events. They happen on the last Monday of the month and are well worth a visit. May is also the month when the region’s growing season really gets started and this will be showing up on Chef Aaron’s nightly fresh sheets. AveB staff join with staff at sister Atlas Cafe to thank Jeff and Susan Vandermolen at Beaufort Wineries [www.beaufortwines.ca] for hosting the “Spring Release Wine Tasting” and showcasing what AveB’s Connie Earl says is an “amazing line-up this year!” Both restaurants are offering Beaufort’s red and white wines on their lists, as well as featuring them in a series of special events over the coming year.

Cumberland
On May 5 Chef Greg MacDonald is hosting a “special menu night/date night at the Waverley Hotel in Cumberland [2692 Dunsmuir Ave. 250-336-8322 waverleyhotel.ca +FB]. At $25 a seat they’re selling out. I’ll be checking out Chef Greg’s weekly Sunday Bluegrass Brunch this month with some of the GirlsWLGGC. Watch for Chef Greg’s bi-monthly Chef Table events (5 courses $38 without wine; $50 with wine).

I recently dropped into the Wandering Moose Cafe [250-400-1111 2739 Dunsmuir Avenue  Cumberland www.wanderingmoose.ca +FB] in the old post office on Dunsmuir. My coffee was great, and even though I’d already had lunch I was tempted. Right across the road is Tina Willard-Stepan’s Seeds Natural Food Market [250-336-0129 2733A Dunsmuir Ave www.seedsfoodmarket.ca +FB] – watch for daily specials posted on FB. Kitty corner is Riders Pizza [250-400-7433, B-2730 Dunsmuir Ave. www.riderspizza.com +FB]. I’ve not been yet but have heard great things about the pizza (I also like that they’ve taken a few steps into the local tango Argentino community, always a good thing in my books!).

Campbell River

"Breakfast Chef" Tanya Kuster of Anglers Dining Room, Campbell River

A couple of great recent food experiences in this town include the annual Campbell River Rotary fundraiser Dancing and Tapas (at North Island College, featuring the talents of NIC’s Culinary Arts program students (who also show their stuff via the seasonal Third Course Bistro at North Island College, 1685 South Dogwood St, 250-923-9708 Thurs & Fridays 5-8pm  http://j.mp/3rdCourseBistro).

The second great CR food experience was a wonderful brunch at Anglers Dining Room [at Dolphins Resort, 1-800-891-0287, 4125 Discovery Drive  / dolphinsresort.com +FB @DolphinsResort] thanks to “breakfast chef” Tanya Kuster.  May 25-27th marks the beginning of monthly wine pairing dinners with partner Beaufort Wineries [250-338-1357, 5854 Pickering Road, 10 minutes north of Courtenay www.beaufortwines.ca]. With Chef Joe Volk (NIC Culinary Arts alumni) at the helm the dinners have a “100 mile” theme. Dolphins Resort (parent to Anglers) is offering special 1-night rates for all wine pairing diners not wanting to travel after eating and drinking. What’s cool is that there’s also a “by donation to the Campbell River Food Bank” shuttle as far south as the Oyster River.

My cinnamon bun at Lorna's Roberts Lake Resort dining room.

About a half hour drive north of town, I found delicious (and enormous) cinnamon buns thanks to baker/owner Lorna Duncan at Roberts Lake Resort [Island Highway, Roberts Lake 250-287-9421]. Note: There are lots of great hikes nearby to help discount the caloric impact of these beauties.

~ hanspetermeyer

Related articles

• What the food and dining conversation looks like on Twitter, 80km around the Comox Valley (hanspetermeyer.com)
• One Big Table, the monthly social feast at Avenue Bistro (bonvivantvancouverisland.com)