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Feathers are set to fly in Gastown this Sunday (May 19) as local chefs face off in a whisky-soaked battle. There will be preening. There will be (needless) squawking. But in the end, it all will come down to the wings.
The second annual Chicken Fight takes place on the patio of the Lamplighter Public House at 5 pm. Ten Gastown restaurants are competing in the grilling competition.
A local coffee equipment company is hoping to be the next big thing when it comes to serving a fresh cup of joe at restaurants and coffee shops across North America. Vancouver-based Espro will officially launch Espro Press, an updated version of the French press, at the National Restaurant Association show in Chicago this week.
Espro was founded in 2002 by mechanical engineers Bruce Constantine and Chris McLean. The Espro Press has been available online and at international boutiques for about a year, and the small (eight-ounce) coffee brewer retails for around $90.
In an effort to raise breakfast to decadent new heights, Australian restaurant 4Fourteen now offers an egg-based sandwich that costs a whopping $120.
You might well wonder what makes a simple egg sandwich able to command that sort of price. Well, this gustatory delight comes with award-winning bacon from Queensland, a pan-fried duck egg, semi-dried and smoked truss tomatoes, duck foie gras, caviar, crème fraîche, shaved truffles, and English cheddar.
This month, Vancouver transit riders will be confronted with the following question: why do people love cats and dogs, but eat chickens, cows, and pigs? Mercy for Animals Canada is placing three different poster-sized advertisements on the SkyTrain system as part of a cross-country campaign.
Recently, I became acquainted with Tea Sparrow, an Internet-based company that operates a tea-of-the-month club.
A typical subscription will run you about $20 per month. Upon registration, each month you receive a box of four different blends of loose-leaf teas. Each box will make between 25 and 30 cups of tea and is comprised of a selection of both herbal and caffeinated teas.
If signing up for a club sounds a little intimidating, remember that you can pause and restart your membership at any time, so no worries if you travel frequently or change your mind.
Do you know how to cook everything?
If not, you might want to meet the man who does.
Mark Bittman wrote the New York Times bestselling bible How to Cook Everything, and has just come out with a new iPad app based on it, called Cooking Basics. His “Minimalist” column ran in the New York Times for over 13 years. This week, he launched a new monthly column called The Flexitarian.
The Hyatt Regency Vancouver (655 Burrard Street) recently renovated and relaunched its lobby bar and lounge, complete with a new name—Grain Tasting Bar.
Grain Tasting Bar (which has nothing to do with bread or cereal) caters to the downtown business lunch crowd and offers an urban retreat for evening dinner and drinks. Diners can grab a stool at the sleek, reflective bar; sit comfortably in plush, low-slung chairs in the lounge area; or sit down at one of the many reclaimed-wood dining tables lining windows that look on to Burrard Street.
Rhizome Café, an East Vancouver health-conscious eatery and hub for social activism and various communities, has made the difficult decision to close in July.
In an open letter posted on their website, Lisa Moore and Vinetta Lenuat explained that there are numerous reasons for the closure. The cofounders cited their desire to have time and energy to devote to their families and international social justice causes.
With urban wineries and craft breweries popping up in Vancouver, it’s nice to know there’s a place in the city for fans of the hard stuff as well. Long Table Distillery (1451 Hornby Street) opened in February but has kept a surprisingly low profile considering Vancouver’s growing cocktail culture.
A new executive chef, Carol Chow, is taking the helm at West Vancouver's Fraiche restaurant on April 24.
A North Shore native, Chow may not be a familiar name as she's been working for several years in London and Shanghai as a private chef. Her local resume includes stints as executive chef at Gusto di Quattro, Teahouse in Stanley Park, Hart House, and the old Beachside Café.
According to a news release, Chow's style is simple, and she is "looking forward to making the menu at Fraîche a notch more approachable".
