What’s Good This Week March 29+

Now that the Easter eggs have been found and you’ve eaten your fair share of turkey or ham, it’s time to turn your thoughts to what is up for this week.

Taste Washington

Experience Taste Washington

There’s still time to book a trip down to Seattle and hit up Taste Washington as it’s this coming weekend! It’s all about Washington wine and food and it’s everything delicious. Purchase your tickets to all of the premier events happening during Taste Washington’s four days – March 31 – April 3, 2016. Tickets for the Grand Tasting*, Red & White Party, The New Vintage and Seminars are on sale now.

miku sakura roll 3

Celebrate Sakura at Miku 

Until April 17 – Miku Sakura Roll ($19) features marinated sockeye salmon, hotate, cucumber, and asparagus wrapped in seared kanpachi and shiso. It is then topped with golden tobiko and a salted sakura flower.

miku cherry pistachio terrine 3

Executive Pastry Chef Chris Janik has also created a spring dessert inspired by cherry blossoms called the Cherry Pistachio Terrine with layers of pistachio and coconut genoise, chocolate souffle, mascarpone mousse, cherry gelée, and black cherry-sakekasu sorbet.
mamma mia

Mamma Mia! — Season Option

MAR 29–APR 3, 2016 The story-telling magic of ABBA’s timeless songs propels this enchanting tale of love, laughter and friendship, and every night everyone’s having the time of their lives! BUY TICKETS

Fraser Valley Food & Gluten-Free Living Show – April 1-3, 2016
Tradex Exhibition Centre, Abbotsford, BC Website

A celebration of the abundace of local foods prduced in the Fraser Valley and beyond – with a focus on hard to find artisan gluten-free products sampled and sold by over 125 merchants in an environment encompassing under one roof celebrity cooking presentations, edible garden demonstrations, artisan outdoor living market, gluten-free cooking presentations, sausage competition, wine. beer, spirits tasting and food pairing seminars, cheese tasting seminars, local restaurant showcase and butcher ing technique demonstrations. Click here for a lists of the vendors.

Featuring on our Celebrity Cooking Stage:
Bob Blumer, Gastronaut, Food Network’s Surreal Gourmet
Hidekazu Tojo, Chef/owner, Tojo’s Japanese Restaurant
and many more chefs, authors, click here for full lineup and schedule

 

chicha2

Chicha Friday Brunch!

Brunch from 10.30-2.30pm every Friday! 134 East Broadway just west of Main Street

Osoyoos Oyster Festival – Even Oysters Need a Day in the Sun

Osoyoos Oyster Festival Events for 2016 April 20-24

For the fifth year in a row I am heading up to Osoyoos for their annual oyster festival and it’s Michael’s third year! We’re huge fans of bivalves and when they are paired with oyster friendly wines, beers and libations, we love them even more. The oyster festival was created to give oyster farmers a bit of a break, while entertaining locals and visitors in the shoulder season. The weather is always sunny, and just a little bit crisp, and the room rates are reasonable.

Osoyoos Oyster Festival

The youngest oyster shuckers in action above!

Shucker Paddy

This year, World Champion Oyster Shucker Patrick McMurray, AKA “Shucker Paddy,” will be shucking oysters along with other chefs, fishmongers and oyster farmers. Over the course of the festival, guests can sip Canadian wine, craft beer and spirits, paired with delicious oyster creations from local chefs.

walnut beach resort

For out of town guests attending the festival, Spirit Ridge at Nk’Mip Resort, Walnut Beach Resort, Watermark Beach Resort, and Holiday Inn and Suites Osoyoos, are offering special Oyster Festival room rates. Visit: osoyoosoysterfestival.com/stay-in-osoyoos.

Osoyoos Oyster Festival

For more information and to purchase tickets for festival events, please visit: osoyoosoysterfestival.com.

Oyster Paella

 

Over the years we’ve attended the Miradoro Long Table Dinner and been served some of the best paella ever, oyster paella from Chef Jeff Van Geest, made over an outdoor fire pit.

Osoyoos Oyster Festival

The pizza party at Terrafina is another worthy event, bubble and oysters along with Hester Creek’s spring releases.

Osoyoos Oyster Festival

Last year they added an event at the local golf course’s Greenside Grill and got to know some local spirits from Dubh Glas Distillery.

Osoyoos Oyster Festival

The final night is always a blast, especially if you dress in costume. Get know the local chefs, restaurants and wineries while sampling oyster-centric dishes.

Osoyoos Oyster Festival

The complete line-up for the Osoyoos Oyster Festival for 2016 includes:

Miradoro Long Table Dinner, April 20
Enjoy a special evening at Miradoro Restaurant at Tinhorn Creek Winery, starting with freshly shucked oysters followed by a three-course dinner dedicated to the oyster.
Tickets: $39

Under the Tuscan Sea at Terrafina, April 21
Terrafina at Hester Creek Estate Winery invites guests to sample pizza and oysters paired with spring releases from Hester Creek and tastings from the winery’s ‘bubbly’ neighbours.
Tickets: $49

2016 Oyster Open at the Greenside Grill, April 21
Mingle, mix, slurp and sip at the Greenside Grill at the Osoyoos Golf Club. The event will feature oysters, along with appetizers for non-oyster eaters, and a tasting station of assorted alcoholic and non-alcoholic beverages.
Tickets: $50

whisky and oysters

Whiskey & Oysters at SOL Grillroom & Lounge, April 22
SOL Grillroom & Lounge at the Holiday Inn will host this intimate event (limited ticket release) which includes a variety of fresh oysters, whiskey pairings and various dishes from the kitchen. With special guest Patrick McMurray (“Shucker Paddy”) in attendance.
Tickets: $50

International Oyster Night at Spirit Ridge at Nk’Mip Resort, April 22
Featuring internationally-inspired oyster dishes from local restaurants and chefs, special guest Patrick McMurray (“Shucker Paddy”) shucking fresh oysters from several different regions courtesy of Codfathers Seafood Market, and local wineries pouring their best.
Tickets: $55

Deep Sea Garden Party at Walnut Beach Resort, April 23
This al fresco afternoon event will feature special guest Patrick McMurray (“Shucker Paddy”) shucking fresh oysters courtesy of Codfathers Seafood Market, culinary delights from local restaurants and chefs, and wine and beer from local wineries and craft breweries.
Tickets: $45

Amateur Shuck ‘n Suck Competition at The Sage Pub, April 23
Come to compete or come to cheer at the 5th Amateur Shuck ‘n Suck Competition as teams of two compete to win the coveted title of the Best Shuck n’ Suck Team in the Okanagan.
Tickets: $10

Art of the Oyster Pearl Gala at Spirit Ridge at Nk’Mip Resort, April 23
The signature event of the festival will feature oyster dishes from local restaurants and chefs, served alongside award-winning local wines, with special guest Patrick McMurray (“Shucker Paddy”) shucking fresh oysters courtesy of Codfathers Seafood Market. Results of the Canadian Oyster Wine Competition and the Canadian Oyster Beer Competition will be announced. Cocktails, wine and canapes will be followed by dancing until midnight.
Tickets: $60

Under the Sea Brunch at Watermark Beach Resort, April 24
Watermark Beach Resort’s Chef Adair Scott will prepare a bountiful brunch featuring a selection of raw and hot oysters.
Tickets: $39

 

GLV Spring Look Book

I am not a fan of shopping, unless it’s for food or cooking utensils, but I have a few spots I have found that I can head to and not leave in tears, and that’s basically my current approach to fashion. So, in the hopes of reducing some tears of other non-shoppers out there, I’m sharing a few of my spring finds. I’ve bought a few of these and am coveting the others. These are all body flattering outfits as that is the number one concern around these parts!

Here’s my fav’s that work for me right now!

 

 

Hover over items for descriptions.

 

Sources:

Clearly Glasses
Mizmooz Shoes
MZ Wallace Backpack
Jeweliette Bracelets
Bellissima Dress
Denver Hayes and Windriver
Icebreaker Top
Stephanie Johnson Toilet Bags
Plum Clothing Dress

Easter Around Vancouver

What’s Up for Easter Around Vancouver??

We’re staying in town this weekend and I think the theme will be more spring cleaning than bunny hopping, but we’ll likely at least get a brunch in and Tess, Michael and I will be boozing it up on Saturday night at BC Distilled. I mean tasting and evaluation some local spirits. We’ll also be checking out the newest Greek Restaurant in the city – Nammos Estiatorio, I’m thinking there will be some octopus, dolmades and tarama on my plate soon.  However, we will fit in at least a few Easter festivities and think you should too. Here’s what’s up for Easter Around Vancouver.

dockside

Dockside Easter Brunch

Enjoy over 60 menu items cooked from scratch in Dockside’s award-winning Granville Island waterfront setting. Dockside Restaurant’s Marketplace Easter Brunch BuffetReservations are 604-685-7070. Click HERE To view the complete menu. 

boulevard brunch

Brunch at Boulevard

Sunday, March 27 special Easter Buffet Brunch! Signature Easter cocktails will be offered throughout the day and all kids will go home with a special housemade chocolate bunny. Reservations.

easter bouquet

Easter Bouquets at Bird on a Wire

Easter Bouquet Pick-up Saturday, March, 26th on Main Street. Bouquets by Mary Order one-of-a-kind arrangements featuring spring flowers specifically chosen for Easter celebrations, displayed in a beautiful, lacy green or yellow metal vase. Pre-order today and pick up this Sat. Mar. 26 at Bird on a Wire Creations between noon-4pm!beta

Beta 5 Eclairs

Until Sunday, march 27 these delicate choux pastries are the perfect dessert to bring to Easter dinner strawberry vanilla and malted chocolate. limited run of eclairs for walk-in customers and reservations (place yours now).

flying pig

Easter Dinner at Flying Pig

On Sunday, March 27 and Monday, March 28 all of The Flying Pig locations will feature an Easter Dinner special:  Maple and mustard glazed ham leg, Scalloped potatoes,  Roasted organic carrots with buttered spring peas. $24.95 per person. Margaret’s Maple Sugar Pie is an additional $7 per person  (Margaret is owner John Crook’s Mom)

Easter Dinner starts at 5pm and will be available while quantities last, on a first-come, first served basis.

Locations:
The Flying Pig Yaletown, 1168 Hamilton Street, 604.568.1344
The Flying Pig Gastown, 102 Water Street, 604.559.7968
The Flying Pig Olympic Village, 127 West 2nd Avenue, 604.569.1111

provence brunch smoked salmon eggs benedict 1030x682

Provence Marinaside 4-day Easter Brunch

Brunch menu over the 4–day Easter long weekend (25–28 March) from 9am to 3pm.  Eggs cracking and champagne popping. Choose from our range of egg dishes such as the Smoked Salmon Benedict on corn pancakes or select Two Eggs Any Style Click for details.

 

Easter Treats at Faubourg

From the adorable Bunny Macaron that is sure to delights the little ones, to the sophisticated Easter pastry that makes for the perfect gift for Easter brunch or dinner hosts, Ricardo Rosas, the head pastry chef at Faubourg crafted the most delicious Easter treats.

Easter specials will be available from all Easter long weekend at all three Faubourg locations in Kerrisdale (2156 West 41st Avenue, Vancouver), Downtown (769 Hornby Street, Vancouver) and West Vancouver (792 Main Street, Park Royal South, West Vancouver). See opening hours at www.faubourg.com

Chocolatas

Chocolatas Abbotsford Egg Decorating

On Saturday March 19th Easter Egg Decorating Day at Chocolatas Abbotsford location!  For $25/person (ages 10 and up), you will receive 2 ChocolaTas chocolate eggs (one small and one large) to decorate! sales@chocolatas.com  or by phone 604-504-5957 to book your 45 minute time slot!

Enjoy Easter Around Vancouver!

Brunch at The Flying Pig

Head to Olympic Village For Brunch at The Flying Pig

Olympic Village is no longer the ghost town it first was, and now there’s plenty to choose from when it comes to eating out. When it brunch comes to mind, however, we’ve recently been sold on the menu at The Flying Pig.

Flying Pig

While the name implies a heavy, meaty menu, and there’s plenty of pork should you wish, there’s also lots of lighter fare such as the trout salad that I enjoyed at brunch. The Flying Pig refers to the restaurant as a “nouveau Canadian Bistro”… offering a simple, seasonally inspired menu with fresh, local ingredients at a great value. They’ve got a great happy hour and now I can confirm the brunch is worth getting up early for, although it goes well into the afternoon.

Flying Pig

You can start with a wholesome smoothie, or perhaps “Gramma’s Bloody Caesar” with Sriracha, and the coffee’s good and strong. There’s “Tree Huggers Granola”, a Croque Monsieur, smoked salmon benny, French Toast and more among the breakfast listings, and lots of sides too. I ordered from the lunch selections and choose the Blackened Steelhead Trout with couscous and avocado salsa.

Around the table there was everything from eggs to braised short rib macaroni and many saved room for dessert.

Great service and a central location near the sky train station or within walking distance for us on a sunny day make this a location we’ll be back to try.

Flying Pig Maple Sugar Pie

Check out their Easter weekend specials.

On Sunday, March 27 and Monday, March 28 all of The Flying Pig locations will feature an Easter Dinner special:
Maple and mustard glazed ham leg,  Scalloped potatoes, Roasted organic carrots with buttered spring peas, All for $24.95 per person. AND Margaret’s (the owners mother) Maple Sugar Pie for an additional $7 per person.

Cookbook – Butter Celebrates

Butter Celebrates – Rosie Daykin Shares her Fabulous Sweets

Butter Celebrates, is bakery owner Rosie Daykin’s second cookbook (Butter Baked Goods was released in 2013) and this time she is sharing a year of celebratory recipes. From Valentine’s Day to New Year’s and everything in between, Daykin has recipes for every festive occasion.

If you define celebrations as time with family and friends, full of laughter, love, witty toasts, good music, general chaos and delicious food, as Daykin does, you’ll love this book and the anecdotes that make both a great resource for baking,  and an entertaining read. Full of pretty pictures that inspired me to not only update my tableware, but also get back working on my journey in food photography, Butter Celebrates leads aspiring and advanced bakers through the seasons.

From Heart-Shaped Raspberry Pop Tarts for Valentines Day, Bunny Buns for Easter, and Pumpkin Cinnamon Sugar Doughnuts at Halloween, you’ll likely want to bake many of these delicacies out of season.

There’s also a well written section on tips for entertaining, a list of necessities for baking and some ‘gentle reminders’, a list of tips to keep in mind when baking.

Butter Celebrates

For more on Rosie Daykin and Butter Celebrates, check out this interview on CBC’s North by Northwest with Sheryl Mackay.

We recently enjoyed these Brownies and I think they’ll be another batch on the go soon!

Butter Celebrateses

Irish Whiskey Brownies

1 cup all-purpose flour
1⁄2 cup dark cocoa
2 1⁄2 cups dark chocolate chips
1 cup butter
2 tablespoons Irish whiskey
4 large eggs
1 1⁄2 cups granulated sugar
1⁄2 teaspoon salt
MAKES:  16 bars

YOU WILL NEED:  1 (9- x 9-inch) baking pan, buttered and lined with parchment paper

STORAGE:  These brownies will keep in an airtight container for up to 1 week or in the freezer for up to 3 months.

1. Preheat the oven to 350°F.
2. On a large piece of parchment paper, sift the flour and cocoa. Set aside.
3. In a double boiler, or a small heatproof bowl set over a pot of simmering water, melt 2 cups of the chocolate chips and the but- ter, and whisk to combine. Remove from the heat and allow to cool slightly before whisking in the whiskey (that’s fun to say!). Set aside.
4. In a stand mixer fitted with a paddle attachment, beat the eggs, sugar and salt until very pale yellow.
5. With the mixer running on low speed, add the melted chocolate and beat to combine. Scrape down the sides of the bowl. Add the dry ingredients and beat again until well combined.
6. Remove the bowl from the mixer and fold in the remaining cup chocolate chips.
7. Pour the batter into the prepared pan and bake for 25 minutes, or until the brownies are firm to the touch.
8. Remove the brownies from the oven and allow them to cool completely in the pan before cutting.

What’s Good This Week March 21

Vancouver Events March 21-26, 2016

There’s brilliant sunshine blasting in through our windows today in Vancouver and plenty of distractions that could keep us from our many tasks! Here’s what’s Good This Week March 21.

Locals Only Wines, Meads, Spirits and Ciders at Edible Canada

Tuesday March 22 Trade: 12:30 – 2:00 | Public: 2:00 – 4:00 An afternoon exploring the diversity & creativity of our coastal producers. Meet the farmers, fermenters and distillers that define our cool climate coastal appellation. Info

Ugly Duckling Dinner at Royal Dinette

Cast-offs, offcuts and scraps considered the “Ugly Ducklings” of the culinary world get their moment once again on Tuesday, March 22 when Head Chef Jack Chen teams with visiting Galiano Island chefJesse McCleery. Tickets 

checkmate artisanal winery blue water cafe dinner, mar 23

CheckMate Winery at Blue Water Cafe

Wednesday, March 23 – CheckMate Artisanal Winery dinner at Blue Water Cafe. Five remarkable Chardonnays handcrafted by winemaker Philip McGahan with Frank Pabst’s masterfully prepared cuisine 1095 Hamilton Street, Yaletown 6:00 p Tickets $165.00 https://shop.checkmatewinery.com/event-tickets

zwilling

Sharpen Your Knives at Uncommon Cafe

Wednesday, March 23rd – Kitchen Skills Series cooking class: “Don’t Fear the Fish”, at the Uncommon Cafe. In this class, you will learn how to cook fish and seafood, and you get to eat all, with wine! To book, click here.

bees2

Chambar to Stay Open 24hrs for #SweetRelief

From 4pm on Saturday, March 26 to 4pm on Sunday March 27, 100% of ALL sales at Chambar will benefit Universal Outreach in support of its Advanced Beekeeper’s Training Program and the Liberia Pure Honey social enterprise in Africa. 100% of ALL sales at Chambar will benefit Universal Outreach’s anti-poverty honey and beekeeping initiatives within Liberia. Interested donors can also pledge their support online at https://chimp.net/campaigns/sweet-relief.*

BC Distilled

xfour gift packs bright 0726

Saturday March 26 – Canada’s premier craft and micro-distillery festival, raises a glass to BC’s burgeoning distillery industry. The third annual festival, happening on will feature 27 BC-based artisan distilleries, offering attendees the opportunity to sample locally-made gin, whisky, liqueurs, vodka and more.

Fraser Valley Food & Gluten-Free Living Show – April 1-3, 2016
Tradex Exhibition Centre, Abbotsford, BC Website

A celebration of the abundace of local foods prduced in the Fraser Valley and beyond – with a focus on hard to find artisan gluten-free products sampled and sold by over 125 merchants in an environment encompassing under one roof celebrity cooking presentations, edible garden demonstrations, artisan outdoor living market, gluten-free cooking presentations, sausage competition, wine. beer, spirits tasting and food pairing seminars, cheese tasting seminars, local restaurant showcase and butcher ing technique demonstrations. Click here for a lists of the vendors.

Featuring on our Celebrity Cooking Stage:
Bob Blumer, Gastronaut, Food Network’s Surreal Gourmet
Hidekazu Tojo, Chef/owner, Tojo’s Japanese Restaurant
and many more chefs, authors, click here for full lineup and schedule

Happy Mornings with Happy Planet’s Nut Smoothies

Happy Planet’s Nut Smoothies Make Mornings Sweet

I’ve just returned from California and had the most spectacular time with plenty of amazing food and wine, and now it’s time to getting back into my home routine.  When I travel breakfast can be anything from just a cup of coffee, a muffin on the go, or a full sit down meal with the works (yesterday I even had shrimp and grits), but now that I’m back home I have to get back to my routine as I am focusing on my increasing the nutritional value in my meals and need to drop some pounds before summer.

I’ve recently discovered the new Happy Planet Nut Smoothies, which are made with all-natural almonds and cashews. My friend Elsa has been making her own cashew milk, and I do want to give that a try, but I’m currently in a bit of a rush in the kitchen, and Happy Planet has given me an easy and quick solution.

There are four flavours;
Vanilla Chai – Creamy, nutty goodness infused with chai and smoothed off with vanilla
Salted Caramel – rich creamy caramel with a hint of sea salt
Chocolate – Dutch cocoa
Coffee – Made with cold-brewed coffee and gives a little caffeine kick

Happy Planet’s Nut Smoothies are all dairy and soy free and available in 325mL and 900mL. We’ve got the larger formats as they keep for a couple months. I don’t eat a lot of sweets, and these milks are on the sweet side, so I’ve found that I like them best whipped up with some ice cubes in my Vitamix, or added to my coffee. Michael has been drinking them straight up and adding to cereal, and most will find they enjoy the sweet flavour. I’ve even subbed in for milk in some of my baking and had an extra excellent version of my usual banana bread as a result.

On the nutritional side these these milks are full of good fat (monounsaturated), that’s shown to lower cholesterol in blood, have a ton of the antioxidant vitamin E and are full of potassium and low in sodium which helps to keep blood pressure in check.

They’re also made in BC and are all-natural with no preservatives.

Urban Planet Cocktail

I’ve also discovered a new cocktail and used 1/4 cup salted caramel and 1/4 cup chocolate and shaken with an ounce of vodka over ice. Perfect after dinner drink!

*sponsored by Happy Planet

Wedding Count Down – Skin Prep at Vital Wellness/Margo Dalinghaus

Wedding Count Down Is On

After attending the wedding of my very good friends this past weekend, I am suddenly acutely aware that I better get planning my own! We’re going to be covering a few things in our new wedding count down series.

Dhillon Giesbrecht

My amazing friend, Summer Dhillon, looked like royalty alongside her king, Patrick Giesbrecht, and I am sure she had a few facials and make-up sessions along the way, and I had better ask her for some pre-wedding advice soon, but I fear I need far more sprucing, and I’ve got to put a plan in place.

stress free wedding planning

There is lots to do, as every bride knows, in order to get to that day feeling you’ve put you are at your best. I haven’t even really picked a date or location, but we’re looking at February of 2017 or November or August 2016! and likely Mexico  Bahamas or Kelowna. This changes daily it seems. It’s a way out (or not!) but I have a big list, including fitness and weight loss goals, skin primping, finding a wedding dress (yikes), wedding rings, and then of course day of hair, make up, jewelry and nails. AND all the logistics of day of, of course, but that seems like the easy part!

Wedding Stress

Beauty starts from the inside out, as they say, so I’ve been to Vital Wellness Clinic before for some fantastic nutritional advice from the lovely Patti Smyth, had some check ins and therapy with Rebekkah Stainton, reflexology with Coko Mayuko, and Qi Gong with Caroline MacGillivray. The clinic is also a full medical clinic with family physician and nurses, and you can actually schedule your drop-in appointments; super handy.

margo

The latest addition to the team is Margo Dalinghaus, a Hormone and Aesthetic Registered Nurse, who has been trained by, and has trained some of the best Injectors from around the globe. Her style is “less is more” and her goal is to restore ones natural beauty, so I wasn’t afraid of leaving with lips that looked like they’d been hit by a frying pan, when I decided to have some touch ups done.

I went for a soft lift which combines the use of neuromodulators (similar to botox)  and dermal fillers.  Fillers were injected in and around my lips and in my cheeks.

Margo describes the treatment as such:

Neuromodulators typically work in the upper fact to relax muscles by preventing the release of acetylcholine which is responsible for muscle contraction. As the muscles around the frown lines, crow’s feet and forehead relax, moderate to deeper lines soften for a refreshed appearance. Dermal fillers are used in combination with the neuromodulators (Botox) to replace volume. With volume loss we lose hyaluronic acid and hydration – so, shadows and deflations can make us look more tired than we actually feel. Replacement of lost volume with dermal fillers improves hydration and also plumps up the skin from the inside out so that the skin is moisturized and smoother to reflect light and radiance. As shadows are reduced with replaced volume, skin appears more harmonious and fresh.

Both neuromodulators and dermal fillers are corrective treatments and do need to be repeated – Botox, every three months, and fillers every 9-12 months depending on product and how you metabolize it.

The neuromodulator used are Xeomin and a botulinum toxin type A, just like Botox, but it is known to be cleaner and produce less side effects. If used regularly every 3-4 months, you can soften the muscles on the upper face to prevent the formation of deeper lines in the face.

Cassandra Anderton

Since I have been in December I have received huge compliments on my improved looks and been described by my friends by the word glowing, over and over.

Caroline MacGillivray

Caroline MacGillivray on vital silks (she teaches this too).

20160126 184924

Vital Wellness even had a party to announce their new services and invited some local VIP’s to help spread the news. There’s another one coming up soon, and I can’t wait to hear what they are unveiling next.

Wedding Planning

Do note that there was some bruising, which sometimes happens, so be sure to leave lots of time before the big day for this treatment. Wedding count down is on! Now to work on that fitness and weight loss. At least there’s hiking and biking on my next trip; I’m off tomorrow to California wine country!

Bin 941 Tapas

Vancouver Icon Bin 941 Shines On

I was a devotee to the Bins back in the day, both 941 and 942, and had many a first, and a few last, dates there. These were the first real tapas-style dining opportunities outside a few of the Spanish and Greek options that existed at the time. Owner and Chef Gord Martin took home many a restaurant award and chefs as amazing as Tina Fineza assisted on menu design and made the place legendary.

Bin 941

Recently we revisited Bin 941 (Bin 942 closed a while ago) and I was a little shocked to find out Martin is no longer involved, especially after perusing the menu online as it still flush with those creative Gord-style items, many old favourites included. However, after our first bites, it was obvious he left the restaurant in some very capable hands.

The new chef and owner, Vishwa Mohan, has spruced the place up a bit, and made some operational changes, but the restaurant is not vastly changed, and the menu has moved forward, while still honouring Bin’s traditions. Chef Mohan trained in some of the top kitchens in the world, beginning with his native Indian cuisine, but was soon inspired to branch into western methods, traveling to the Maldives and Dubai and eventually landing in Vancouver at the Fairmont Airport, before he bought Bin 941 on Davie Street.

Bin 941

Bin 941

Thankfully there’s still that dangerously addictive Navajo Fry Bread which must be had with the Trio of Mezze, scoops of Chickpea and Kalamata Olive Hummus; Oven Dried Tomato and Goat Cheese Salsa & Roasted Red Pepper Hummus. After that, you can’t go far wrong no matter what you order, but we can guarantee the Harissa Grilled Octopus, Beef Wellington and Pan Seared Pesto-accented Gnocchi are divine.

Bin 941

We sat at the kitchen counter in the back and chatted with Chef Mohan and watched the dishes in finally assembly; I wanted to order each and every one of them and two of many. The wine list has a great BC selection, cocktails suggested are on the classic side, and my partner Michael would find a beer or two he’d be happy with, but this was girls night, so the wine prevailed! Brunch was something we decided we’d return for after glancing over the menu.

Bin 941

The cheesecake was over the top superb, completed with sauteed bananas and the a drizzle of caramel syrup that made the plate lickable, but I held off. My dining companion wasn’t pleased that this was a dessert I wanted at least my half of.

Currently Social Shopper has a deal on for $69 for $100 worth of food and drink, making this an even bigger deal. Grab one and revisit Bin for some new memories!

  • Dinner for two with choice of three tapatisers and one bottle of house red or white wine or four 16-ounce beers
  • A Davie Village landmark for over 17 years, Bin 941 Tapas Parlour is a cornerstone in Vancouver’s West End neighbourhood
  • With a great selection of tapatisers, you can choose from: East Coast West Coast Crab Cake, Beef Short Rib, Beef Wellington, Harissa Grilled Octopus, Mushroom Risotto, Roasted & Grilled Cauliflower and more
  • They take pride in working with local farmers, fishermen and retailers to make their dishes with the freshest ingredients

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