Chef Matt Batey The Nash Restaurant & Off Cut Bar Gold Medal Plates Chef

Chef Matthew Batey is no stanger to Kelowna and will certainly be at an advantage when sourcing ingredients for the mystery wine pairing, but we’re sure he’ll share his secrets! He’ll be up there again on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  Here’s our interview from Chef Matt Batey from The Nash Restaurant in Calgary.

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Tell us a little bit about your restaurant and/or style of cooking.

The Nash Restaurant & Off Cut Bar features two concepts in a stunning setting in a 1907 historical building, the former National Hotel.

The Nash is our dining room, contemporary Canadian cuisine with a cornerstone of the program being coking over hardwood and charcoal. Off Cut Bar is a 20’s/30’s prohibition era cocktail bar that the food program is centered around the use of ‘off cuts’ such as offal meats, secondary cuts or lesser known proteins.  Both programs are set in comfortable and approachable settings, the quality of the service, food and beverage product are akin to finer dining but with out the pomp and circumstance that can make such programs  less enjoyable than your neighbourhood haunt.

My training is primarily founded upon classical French technique, with a huge focus on respect for ingredient quality and technical execution. Stylistically,  I would say my approach is modern possibly more contemporary but always recognizable.

Where do you eat in your city?

So many places! I love eating out and Calgary is a wonderful city to dine in, some of my favourites: Ox & Angela, Shiki Menya, With Out Papers, Van Son

mathew batey

What would be your ideal food day? 

Sourcing/foraging/shopping with my girlfriend, who is also a chef, grabbing a couple bottles of wine and then cooking together for family. I believe food is the medium that truly unites us.  Possibly in the south of France in a quaint villa……

Cooking with Marco Pierre White in his prime, learning regional cuisine from Marcus Samuelson and cooking over fire while doing so

What trend do you wish would die?

corner cutting cooking

What trend/s do you wish would be next?

economic viability of sustainable cooking at every level of restaurant

What ingredient do you always have on hand?

butter, finishing salt, good olive oil, eggs

What’s your go-to recipe when you’re eating at home? 

Frittata, quick breakfast, an easy to pack lunch, add salad for a late night post service dinner. Its quick, delicious and healthy eating.

What equipment do you wish you had in your kitchen? at home or work?

At home – a larger range and a cryo vac

At The Nash Restaurant we are very fortunate to have a well-appointed kitchen

mathew batey1

What cookbook would you suggest for a gift for your foodie friends this year?

Dan Barber’s The Third Plate

Any hints on what dish you will be preparing for Gold Medal Plates?

For the finale? a dish that speaks to my experiences to date as a culinarian based on the regions I  have cooked in

What wine/beer/libation are you pairing with this year?

Road 13 Sparkling Chenin Blanc

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CALGARY, AB; NOVEMBER 18, 2014 – Michael Noble and Matt Batey pose in their new restaurant, The Nash, in Calgary on November 18, 2014. (Christina Ryan/Calgary Herald) For Living story by John Gilchrist. Trax #00060477A

Who is coming with you?

I’m fortunate to have a great team. My core team includes our Executive pastry Chef Matt Wilson as well as our PM Saucier, Landon Schwarz. In addition to these two amazing cooks, I am lucky to have great family support. My parents Ian and Anne Batey, girlfriend Erin Pickering and mentor Chef Michael Noble are all making the trip to Kelowna with us.

From our Facebook friends.

Colleen McClean What inspires you in your daily work?

dedication to craft, providing our guests a emotion evoking dining experience, a good one of course ….

Karen Wipf Van Vloten If you could only have one small kitchen appliance what would it be?

sharp knives, long before there were electronic machines……..

Ross Derrick Why do you cook? Fame? Love? Pleasure?

cooking allows me the great opportunity to combine many parts of who I am as a human. I enjoy the collaboration with the team, the pressure to perform, the business side of cooking and most importantly taking care of our guests.

Colleen McClean Who is your favourite supplier, and why?

all the hard working farming families / producers whom with out their tireless efforts we wouldn’t have the amazing local products to work with and frankly the ability to do what we do.

Colleen McClean What is the one dish you never tire of making?

whole roasted chicken, butter and garlic under the skin, fresh thyme and rosemary, sliced truffle (on special occasions) sea salt finish.

Colleen McClean What country/city would you travel to just for the purpose of eating?

Wow, tough one, so many places for such different reasons. I love eating in San Fran and NYC but those are places I’ve been so I know what I am looking for. Now I’m more so looking for that new discovery. Japan as a broad destination is at the top of the list.

Teejae Conwi Why do you work 14-16 hour days, get paid peanuts, get cuts, bruises and burns but do it all over again everyday like a champ wink emoticon

dedication to the craft, amazingly rewarding opportunity and frankly cooking isn’t as bad as some would like to make it out to be to glorify. Tough? sure. Climbing the culinary ladder come with some challenging moments, of course.  Do I have $100 bills falling out of my over-stuffed Gucci bill fold, no. Yet, the sheer pleasure of this business is more rewarding than anything else I can imagine.

Chris Whittaker What do you think of yelp?

While the internet is clearly an amazing tool, I also believe that it is (or more so the review like sites) are the modern day version of the bathroom wall, faceless and at times hurtful without repercussions for the author. That being said, if you have a positive lens, you can always use every tool to better your program. How many times have you been out and when the server quality checks you, the answer is “yes everything is fine”, even though its not. I speak with my wallet.

Colleen McClean What is the craziest thing a customer has done in your establishment?

the crazy I’ve seen wasn’t a guest and those other stories are just…….stories

Sean Haffey What’s your favourite dish, at home or out?

I have to chose? wow tough one. I love eating pho. it’s a total go to.

Liesa Billings How do you find the work ethics today of young cooks just getting out of culinary school compared to 10-20 years ago?

The seasoned cook in me wants to make some self prophesising comment about how my generation is harder working, more dedicated and less entitled. The employee of today is different in most if not all professions though, the key is taking the time to find the right fit for our brigade. Remember our parents generation walked barefoot in the snow to and from school……

Mireille Sauve Where are you guiding your diners, in a worldly sense?

no one destination per say, more so to anywhere that challenges their comfort zone.

Leeann Froese What is the trick you use in the kitchen that is a hack or if it saves you the most time?

cutting corners really isn’t our thing. Tricks of the trade? peeling ginger with a spoon

Colleen Tsoukalas Is there potential for school garden programs and chefs to collaborate? Ideas?

indeed there is, certainly in Vancouver and the Okanagan the program Growing Chefs does a great job. I’d love to see that program expand even further East into Calgary.

Colleen Tsoukalas Is there a specific, Canadian menu you would plate up for Hillary Clinton when she becomes the next US President. Describe.

I appreciate your political views, it certainly will be interesting to see the results south of the 49. The items I would highlight for such an occasion, orchard fruit from the Okanagan, spot prawns from the BC coast, bison from the Prairies, Saskatchewan chanterelles, cheese from Ontario, duck from Quebec, potatoes from PEI and scallops from the east coast fishery

Colleen Tsoukalas What would be in your documentary about Canadian Chefs? Title?

How diverse our food culture and influences are, farmers/purveyors, hidden gem bi-lines, personalities of food.

Paul Godidek What are some of your more memorable mistakes and lessons as you were learning your craft?

thinking the chef was wrong, biggest mistake ever.

Cassidy Jones What do you think are some of those most under-appreciated ingredients and how have you used them to transform a plate?

Eggs. so versatile, not just a breakfast item. The seconday and Off Cuts of animals. Transform my cooking? Im the chef of a bar that specializes in such cookery.

Karen DW What is in your home refrigerator? When did you last cook at home?

Eggs, cheese, deli meats, lots of vegetables and condiments…… I cook at home everyday.

David Brooks Most difficult ingredient you ever worked with?

eel. live eel.

Wendy Taylor How has the local wine culture influenced your menu decisions?

massively. I now cook the food for the wine rather than the typical reverse. The wine will always be more delicate and affected by the wrong flavour pairings.

Natasha Schooten Best Advice as a Chef worst advice you got as an apprentice

Best advice as a chef (given to me or I give?) never chase the money. Tough to answer, I never really got bad advice as an apprentice. I had great mentors who I listened to. smartest thing I ever did was be quiet and listen.

Heather Watson What’s your “ketchup”? (I don’t mean literal ketchup, I just mean the one ingredient you use most often.)

If it is a condiment, its going to be Franks Hot Sauce, ingredient – butter.

Connor Butler Who is the most underrated chef that you admire in the world today?

every #2 in a top tier restaurant who is just biding their time to get their shot at being the #1

Pola Schacter what recipe you invented by accident ,  that was a KEEPER!

don’t have one.

Nigel Clarke Do you follow Bourdain….. Yes or No.

Yes, I love his new show.

Colleen McClean What inspired you to get into this industry?

cooking with my father. He is not a chef by trade rather he used cooking as a stress reliever from his executive job. Once I got into the industry I really appreciated that a culinary brigade is very similar to a tight knight sports team, similar to the ones I was on growing up.

Colleen McClean Who has had the most influence on your development as a chef?

I’m very fortunate to have had great influences and mentors throughout my career. The instructor team at VIU, Chefs Bruno Marti, Michael Noble and of course my parents.

Colleen McClean Do you have a mentor, and what is the best advice you have received from them?

as above

Alexandra Staseson Secret to perfect scrambled eggs?

correct pan, butter, correct temperature and pre whipping the eggs.

Feast Wine Dinner Wagner Wines

West Vancouver’s Feast Hosts Wagner Wines

The Wagner Family has been farming in Napa Valley since 1906 when Carl Wagner arrived from Alsace. The family began building their wine empire and in 1972  Caymus was established and was named winery of the year in  a few decades after, in 1994, by Wine Spectator Magazine. In my earlier wine discovering years I enjoyed many a glass of Conundrum, and as my palate developed I explored the more powerful reds that the family is known for.

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We had the opportunity to revisit the wines at one of West Vancouver’s Feast Restaurant wine dinners and the Conundrum White 25th Anniversary version was served, reminding me of how much I love this mulit-variety wine. Feast replaced Dundarave Fish House, fancying up the room and the menu in the process. Katherine McEchanie and crew were charming tablemates!

Feast Tempura Pork

As I was at the mercy of BC Transit I almost missed the first dish, a pork rillette on fried bean tempura. Thanks to FoodGressing for loaning me some pictures as the room was rather dark and I was relying on my Samsung Note 5 as opposed to my new camera since I keep forgetting the damn memory card!

Feast Crab Salad

Next up there was king crab with an apple foam, tobiko, ginger chips, cucumber and pickled celery. The super fresh crab was the perfect companion to the Mer Soleil Silver Chard, a crisp white with tropical notes, and great acidity.

Feast Duck Confit

Duck Confit was served along with the 2014 Emmolo Merlot, a merlot that might convince Merlot-haters to rethink their position. This merlot has ripe berry aromas and a medium body with great structure and balance, ending smoothly. Great with the duck which was on point with it’s crispy skin yielding to tender meat.  I must mention the truffle polenta, excellently executed with just a hint of truffle.

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Wine agent Peter Lindenlaub with Feast Manager Charlotte and the always accomodating Tim!

Feast Elk

We don’t see enough wild game on menus, and it was a welcome change to have elk as opposed to the obvious follow up of lamb or beef. They’d encursted a loin in mushroom and ash coating and served it with jus and fingerling potatoes. Cabernet Sauvignon was big and bold, standing up to the dish with entense dark fruit and descent tannins.

dessert

For dessert an espresso chocolate pot de creme came with a citrus whip, honey crumble.  Perfect ending to an excellent meal.

Next after Feast Wine Dinner with Wagner Wines?  Feast will host the Naramata Bench’s Poplar Grove Winery on February 8th, and if I can get a ride, I’ll be there. Tickets and more information: http://ow.ly/Xw4Vs

Chef Jonathan Thauberger from Crave Kitchen + Wine Bar Regina Gold Medal Plates Chef

Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Jonathan Thauberger from Crave Kitchen + Wine Bar in Regina.

Jonathan Thauberger

Tell us a little bit about your restaurant and/or style of cooking.

60 seat restaurant with 4 private rooms able to host 4-100 people. Plenty of off premise catering, as well as a catering/food truck. Grounded in traditional techniques, while having fun with food.

Where do you eat in your city?

Wherever the mood may take me

What would be your ideal food day? 

Hot dogs at the ball park, Barbecue with friends

What trend do you wish would die?

Sliders, cupcakes, “Global” poutine

What trend/s do you wish would be next?

Eastern European, Portuguese

What ingredient do you always have on hand?

Custom spice blend

What’s your go-to recipe when you’re eating at home? 

My wife does most of the cooking when at home.

buffalo chopper

What equipment do you wish you had in your kitchen?

Buffalo chopper

What cookbook would you suggest for a gift for your foodie friends this year?

Arzak secrets, bread bakers apprentice

Jonathan Thauberger

Any hints on what dish you will be preparing for Gold Medal Plates?

Virtually same as regional with tweaks (fruit de mer in dashi)

What wine/beer/libation are you pairing with this year?

Le Vieux Pin “Ava“ 2014

Who is coming with you?

James Hanna, Gregory Reid

Who is your favourite supplier, and why?

Ponderosa mushrooms, Joe is a fun guy

What is the one dish you never tire of making?

Duck confit

What country/city would you travel to just for the purpose of eating?

San Sebastian

What do you think of yelp?

I don’t

What is the craziest thing a customer has done in your establishment?

Unable to share this answer in public print, except the guy who growled and barked at employees

What’s your favourite dish, at home or out?

Tartare, any kindgoose pic

What are some of your more memorable mistakes and lessons as you were learning your craft?

Don’t try to catch a falling knife, just get out of the way

grilled peaches w sour cherry camelina vin

 Secret to perfect scrambled eggs?

Slow and low, generous on butter

What’s Good This Week – Events in Vancouver

Events in Vancouver

An update of what’s good this week in and around Vancouver. Theatre, Dance, Diners and more. 

craft robbie burns

Robert Burns Brewmaster’s Dinner

Tuesday, January 26th
Welcome 6:00PM | First Course 6:30PM

Celebrate the flavours of Scotland and the legacy of poet Robert Burns with a four course dinner and five beer pairing. Join us, beer writer Jan Zeschky, and Peyton Stewart of the Robert Malcolm Memorial Pipe Bad for a night filled with good company and good times. Kilts and tartan encouraged!

Menu available here. Limited tickets available at CRAFT or here.

Urban Tea Merchant Gastronomic Tea Experience – January 28, 29 and 30

Urban Tea Merchant Tea Infused Dinner

ingridbergman vifc

Ingrid Bergman: In Her Own Words Vancity Theatre January 27 and 28 

Casablanca, Notorious, Voyage to Italy… That Ingrid Bergman, three-time Oscar winner, is one of the movies’ all-time greats is inarguable. Narrated by Swedish (and now Hollywood) star Alicia Vikander (Ex Machina), Stig Björkman’s intimate exploration of Bergman’s personal and professional life benefits immensely from the cooperation of Bergman’s children, especially daughter Isabella Rossellini, who allowed him access to never-before-seen private footage, notes, letters, diaries and interviews.

push festival

Le Temps scellé – Push Festival January 27-29

With this performance from choreographer Nacera Belaza, contemporary dance is that much larger for a work that moves boundaries—but does so more with grace than with force. We begin in darkness, hearing pounding drums and plaintive vocals: half song, half chant. Two bodies move, at first so close to each other that they seem as one. As they separate it looks like a birth in the dark—a new creation. The dancing is liquid, with postures taken and abandoned in a perpetual movement; it’s like a never-ending reincarnation. As the patch of light widens, the two figures move in a bigger space, still coming together only to part.

Cocktail Science

Cocktails are Mad Science

The Science of Cocktails will transform Science World at TELUS World of Science into Vancouver’s largest cocktail laboratory. Vancouverites can mix and mingle all in the name of fundraising for Science World’s Class Field Trip Program.

You’ll enjoy uniquely crafted libations from local, award-winning bartenders, along with mouth-watering food pairings, thoughtfully prepared by Railtown Catering.
FEBRUARY 4, 2016 Thursday 7 pm – 12 midnight
TELUS World of Science $145 general / $250 VIP

Previews included;

Chocolate Rum Old Fashioned
Presented by mixologist Tarquin Melnyk

Science twist: Guests can taste the difference in the flavour difference in the rapid infusion technique using a vacuum chamber versus nitrous oxide chargers. 
What’s in it? 
Infused Rum (2g shaved chocolate per 500ml Rum) Dash bitters Orange peel (garnish)

Smoked Pineapple Martini
Presented by mixologist Grant Sceney

Science twist: The cocktail is made using a contraption that shakes the drink.  Highly interactive, guests can compete in a shake-off to make the best martini.
What’s in it?  Vodka Chunks of smoked pineapple Chamomile syrup

Highlights
• The event is OPEN BAR, with 25 different bar stations serving cocktails especially crafted by award-winning bartenders
• Ticket also includes APPETIZERS throughout the night, prepared by Railtown Catering
• PRIZES include a Tesla Motors package, where the winner gets to drive a Tesla for an evening; a weekend stay at Fairmont Pacific Rim for 2 people plus breakfast at ORU (valued at $780); a SmartyPantz Group Escape Experience for 8 people; and more.
• BARTENDER SHOWDOWN: Vancouver’s top bartenders will be competing to win the evening’s Cocktail Competition, awarded by a panel of industry judges. Guests can also vote for their favourite cocktails through their drink passports; the winning bartender will be given The People’s Choice award.

Robbie Burns Night at The Cascade Room

Now this sounds like fun! Even if you’re not part Scottish!

The Cascade Room (2616 Main Street) is marking the occasion of Robert Burns Day (a celebration of the life and poetry of Scottish poet Robert Burns) on Monday, January 25, with a delicious Scottish-inspired evening featuring bagpipes, whisky, haggis and other treats (including deep fried Mars bars!). This is the seventh year The Cascade Room has hosted a Robert Burns’ Night event.

the cascade room

The celebration will kick off at 6 pm on January 25, with the ‘piping of the haggis,’ which will see local bagpiper Matt Dolan pipe in the haggis with The Cascade Company’s very own Dougie Stewart (bartender from El Camino’s) addressing the Haggis.

A special three-course dinner menu will be on offer throughout the evening: Starter – Cock-a-Leekie Soup; Main – Traditional Haggis with ‘Neeps an’ Tatties; and for dessert — a Deep Fried Mars Bar. The menu is priced at $29 (a la carte available as well).

The evening will feature live Celtic music, perfect for raising a glass from the bar — which will be offering specials from the evening’s sponsor, Glenlivet, along with a cask of Scotch Ale from Main Street Brewing.

Guests are welcome to Robert Burns’ Night at The Cascade Room, on a first come, first served basis.

Chef Guillaume Cantin From Montreal’s Les 400 Coups Gold Medal Plates Chef

Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships. We’ve interviewed the chefs to find out a little more about them and the dish they will make. Chef Guillaume Cantin from Montreal’s Les 400 Coups shared the following.

guillaume cantin

Tell us a little bit about your restaurant and/or style of cooking.

Les 400 coups is a restaurant focusing on local products and creative mix of flavours.

Where do you eat in your city?

In Montreal, it’s really rare that I’m going out.  I like to go to Hotel Herman, Taverne Square Dominion and le P’tit Alep.

What would be your ideal food day? 

My ideal food day will be a day passed in the kitchen with my mother and a big dinner with my family.

What trend do you wish would die?

I will like every trend to die. Be yourself.

What trend/s do you wish would be next?

So, I’m not looking for the next trend. 

What ingredient do you always have on hand?

I always have “love” on hand as an ingredient.

What equipment do you wish you had in your kitchen?

I would like to have a machine that stops the time, because sometimes 24 hours goes far too fast.

guillaume cantin

What cookbook would you suggest for a gift for your foodie friends this year?

For a gift, I’m suggesting the huge encyclopedia from culinary historian Michel Lambert called “L’encyclopédie de la cuisine familiale du Québec”.

Any hints on what dish you will be preparing for Gold Medal Plates?

For Kelowna, I’m preparing a dish that included a special cut of meat that I developed with Gaspor – suckling pig.

What wine/beer/libation are you pairing with this year?

A really good beer from Brasseurs du Monde (St-Hyacinthe, Qc) called “À table”.

Who is coming with you?

I have the luck to have Alain Thibault,  the sommelier for Brasseurs du Monde with me.

 Why do you cook? Fame? Love? Pleasure?

I cooked to please people. I like to go to work to always push on myself to go further and to evolve.

Why do you work 14-16 hour days, get paid peanuts, get cuts, bruises and burns but do it all over again everyday?

I don’t mind to do big days, because I love what I do.

Pumpkin Muffins

Pumpkin never goes out of season and, in fact, is more desirable now because it’s not EVERYWHERE! Pumpkin puree is always on the shelf as well; don’t use pie mix, make sure it’s the puree. Also note that Olympic Dairy has a great line of creamy yougurt, Greek-style Krema. This fall they sent over pumpkin for us to try and we decided to mix some of it up into muffins. It was a limited edition and it’s off the shelf now, but the plain works just as well!

yogurt

INGREDIENTS

4 eggs
1 cup pumpkin or plain yogurt (we like Olympic Krema)
3 cups pumpkin purée (NOT pumpkin pie mix but canned fine)
1 cup packed light brown sugar
1/2 cup sugar
1/2 lb.  unsalted butter, melted
4-1/2 cups all-purpose flour
2 Tbs. baking powder
1 tsp. baking soda
1 tsp. salt
3 Tbs. ground cinnamon
3 Tbs. ground ginger
Pinch cloves
1-1/2 cups golden raisins
Optional – 1 cup chopped peacans or walnuts

pumpkin patch

Heat the oven to 350°F. In a large bowl, whisk the eggs, yougurt, pumpkin purée, brown sugar, sugar, and butter. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and pepper. Slowly add the dry ingredients to the wet, stirring until just mixed. Gently fold in the raisins and nuts. Grease and flour a muffin tin (or line it with muffin papers). Scoop 1/2 cup batter into each tin so that the curve of the batter is even with the rim of the cup. (Refrigerate any extra batter in an airtight container for up to a week.) Bake the muffins in the middle of the oven until firm to the touch and a toothpick inserted into them comes out clean, about 35 minutes. Remove the muffins from the tin when they’re cool enough to handle.

Chef Marc Lepine from Ottawa’s Atelier – Gold Medal Plates Chef

Chefs from across Canada will meet in Kelowna on February 5 and 6 to compete in the Gold Medal Plates in the Canadian Culinary Championships.  We’re heading over to check out the event and as a prequil have interviewed the chefs. Here’s our answers from Chef Marc Lepine from Atelier in Ottawa.

Tell us a little bit about your restaurant and/or style of cooking.

We serve only a 12-course tasting menu, emphasis on big flavours and visuals.

Where do you eat in your city?

Usually places that treat my kids well.

What would be your ideal food day? 

It would involve wine more than food I think.

What trend do you wish would die?

Chefs telling other chefs what they should and shouldn’t do with food.

What trend/s do you wish would be next?

Good 3D food printing.

marc lepine

What ingredient do you always have on hand?

Tonka beans.

What’s your go-to recipe when you’re eating at home? 

Pot roast with lots of rutabaga.

What equipment do you wish you had in your kitchen?

Freeze Dryer, rotary evaporator, Rational oven, that’s the short list.

What cookbook would you suggest for a gift for your foodie friends this year?

The Bar Chef.

Any hints on what dish you will be preparing for Gold Medal Plates?

The one that won us the regional competition.

What wine/beer/libation are you pairing with this year?

Chardonnay from Le Clos Jordanne.

Who is coming with you?

Jason, Justin, Steve, and Leigh. 

A couple questions from our facebook friends.

What is in your home refrigerator? When did you last cook at home?

I cook at home every day for my family – our fridge is usually very full.

What’s your “ketchup”?

For adding to my meals – prepared horseradish, I love that stuff.

Dailey Method Barre and Spin in One

I’ve had a couple months at The Dailey Method fitness classes, mostly the cycle class as I crave the cardio; I am renewing my membership this weekend as I miss it so much.  I thought I’d delve a little deeper into the method behind the “method”. I posed a few questions to Jey Wyder, Co-owner and Master Instructor at The Dailey Method.

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Where did you first learn about The Dailey Method and what inspired you to bring it to Vancouver?
My sister Karen was opening Lululemon stores in the US and discovered The Dailey Method. She knew I would love it and flew me down to San Fran for a “girls weekend” to experience it. I fell in love and it was our dream to bring it to Vancouver and share it with everyone here.

dailey method spin studio
Dailey Method Spin Studio

How does The Dailey Method differ from other barre and cycle classes?
I hear it over and over again from our students, we are the best with alignment and that individualized attention to make sure you are in the correct position. We are passionate about alignment! We ignite awareness through hands on training and education. The result is better posture, better movement and a more complete workout. Also the friendly community – people say they feel better when they are in the space. There is no other cycle class that combines stretching and core conditioning at the barre. Dailey Cycle fuses the body sculpting and flexibility aspects of The Dailey Method with the cardiovascular benefits of indoor cycling. This format includes 40 minutes of heart pounding, beat driven cycling and 20 minutes of upper body toning, core strengthening and stretching off the bike. With The Dailey Method’s signature focus on alignment and form, the class delivers a balanced, full body workout resulting in a high-calorie burn.

What advice do you have for someone new to The Dailey Method?
Have fun! Come 3x a week for six weeks – go slow, listen to your body, take breaks when you need. You will feel the results after the first visit, you will see them after six weeks!

Any plans for another studio or new classes at your current studios? We’re really excited about Dailey Gentle which has been added and Dailey Plus which is coming soon. Dailey Gentle is ideal for those looking for a slower paced, nurturing, barre experience. It’s great for those recovering from surgery, illness or injury. Dailey Plus is a class for the experienced client who wants to go further into their practice and have an incredibly self-focused and challenged workout.

Good Life Vancouver is all about the good life in and around Vancouver and often far beyond!