Online ordering and whole pies to go now available at Acme Cafe.

Gastown’s Acme Cafe is now offering the perfect solution to a lunchtime line up – online ordering at www.acmecafe.ca. Customers can place their to-go order, set their pick-up time and pay via credit card through the web site. Prepaid online orders will be ready for a quick pick up at the coffee bar – easy as pie!

Speaking of pie … due to popular demand, whole homemade pies are now available to go! With 24 hours notice, customers can order a freshly baked Acme Cafe pie. Custom orders are available (depending on availability for fruit pies) and prices start at $25. Whole to-go pie orders are only available by calling the restaurant at 604.569.1022.

Keep your fork, there’s pie! Acme Cafe opens in Gastown.

Acme Cafe is now open for business! Located in Gastown’s historic Paris Block, just steps from the new Woodward’s building, Acme Cafe is an homage to the classic diners and coffee shops of old – a friendly neighbourhood eatery that serves up hot coffee and homemade comfort food with a smile.

Open for breakfast, lunch and dinner, Acme Cafe features a menu of old-school diner classics and “simple food done well.” Hearty breakfasts; freshly made soups, salads, and sandwiches; and hot mains like meatloaf and mac & cheese are served alongside Pop Shoppe sodas, ice cream floats, milkshakes and the best damn pie in town.

“Keep your fork, there’s pie!” is Acme Cafe’s mantra, as owners Alan and Peggy Hoffman believe that no meal is complete without a slice for dessert. Inspired by Peggy’s grandmother’s recipes, Acme Cafe features a rotating selection of homemade pies and cakes baked daily. Acme Cafe also features a coffee bar, with piping-hot Cuppa Joe coffee and espresso, as well as freshly baked cookies, muffins and pastries to-go.

With meals priced from $8 to $13, and with kids’ meals available for under $5, it’s both wallet-friendly and family-friendly.

The space, designed by Alan and Peggy themselves, houses 42 seats split between the coffee bar; booths and tables; and U-shaped counter surrounding the restaurant’s open kitchen. Underneath a swinging hand-painted sign, a custom-tiled entrance welcomes guests into a lofty room (with 17-foot ceilings) filled with natural light. A wall of exposed brick showcases the building’s heritage, while Formica countertops and naugahyde booths are a throwback to classic diner décor.

The kitchen is in the extremely capable hands of Chef Walter Messiah, co-founder of the Pacific Institute of Culinary Arts and an industry veteran with over 25 years of experience; and the front-of-house operations are managed by Alan and Peggy, who ensure a healthy dose of friendly old-school hospitality.

Acme Cafe is open for breakfast, lunch and dinner seven days a week from 8 am to 9 pm (10 am to 9 pm on Sundays).

Judas Goat in Blood Alley

Judas Goat, a tiny 28-seat Spanish-inspired tapas bar, located next door to Salt Tasting Room in Blood Alley, Gastown, has opened for business!  Executive Chef Lee Humphries’ small dishes include: a bruschetta of chorizo, caramelized onion & dark chocolate, braised pork belly on onion puree with pine nuts & orange gremolata and a terrine of warm lamb cheek, savoy cabbage & white truffle oil. The small plates are influenced by Spain, Italy, France, and beyond. Beverages include a mix of sherry, wines, beer & of course sangria.

What’s in a name? Slaughterhouses all over the world, often have difficulties getting the animals to leave the truck after transportation. To combat this, most abattoirs, have a resident goat, whose job it is to make nice with the animals and then lead them off the truck to their inevitable conclusion. These goats are known as Judas Goats. Blood Alley allegedly got its name from the slaughterhouses that backed onto it. The Judas Goat in Blood Alley – for numerous reasons, well, we couldn’t resist!

The Spanish style tapas bar seats 28 and is located at 27 Blood Alley, beside Salt Tasting Room. Judas Goat is open Monday to Saturday from 5pm to midnight. For reservations you can email goat@judasgoat.ca or call the restaurant at 604-681-5090.

Salt open during 2010

Salt Tasting Room’s All-Stars Welcome Locals & The World For 2010 Games

The team at Gastown’s award-winning Salt Tasting Room, renowned for artisan cheeses, handcrafted charcuterie and constant Golds for their wine program, will be open and accessible throughout the Vancouver 2010 Winter Olympics, both in the main Tasting Room and underground in the 50 seat Salt Cellar. To accommodate thousands of locals and tourists, Salt has assembled it’s own Olympic team, beefing up their staff with an All-Star selection of Salt alumni and some of Vancouver’s favourite wine professionals. Alumni-wise, Jake Skakun (former Manager) and Miguel Quezada (former Server) are flying in from San Francisco and New York respectively, plus making Salt cameos during the Games will be AltoVin’s Mark McNeil (former Chambar Sommelier), The Province’s wine writer James Nevison (author of the bestselling Had A Glass series) and many more surprise appearances. Salt will be open from Noon through Past Midnight, seven days a week during the games, offering a fantastic one-stop opportunity for guests to try a variety of BC wine styles, matched with BC artisan cheeses, charcuterie and more. From Bubble through Whites, Pinks & Reds even a few splashes of Ice Wine, Salt’s highly-trained staff will proudly tour guests through our region and beyond. Featuring the most diverse selection of local charcuterie, cured meats and global artisan cheeses in the city plus Canada’s largest Sherry list, Salt has garnered both local and international recognition and acclaim. Featured on The Food Network’s ‘Giada’s Weekend Getaways’ and ‘100-Mile Challenge’, Salt has also been highlighted in print media around the world, from The New York Times and Food and Wine Magazine to The Sydney Morning Herald and Zagat. Salt Talting Room – Blood Alley, Gastown – Vancouver, BC – 604.633.1912 – SaltTastingRoom.com Salt Tasting Room Blood Alley, Gastown Vancouver, BC 604-633-1912 http://www.SaltTastingRoom.com Check Out Salt’s Upcoming Events! http://www.SaltTastingRoom.com/Cellar

Two Chefs Poplar Grove Wine Drinker Dinner set for December 2nd

Two Chefs and a Table is pleased to announce the next in its series of Wine Drinker Dinners to be held December 2nd in partnership with the award-winning Poplar Grove Winery.

Located on the slopes of the Naramata Bench, just outside Penticton, Poplar Grove Winery began as a quintessential garage winery in 1993. Over the last two years, Poplar Grove has entered an era of re-invention, moving from an artisan winery to a world-class winery with 150 acres of new vineyards under cultivation.

Paired with signature selections from Poplar Grove Winery and their second label Monster Vineyards, December’s menu will not only focus on fall flavours and local ingredients, such as Polderside Duck, but will include course which feature Poplar Grove Blue Cheese.

For this dinner in the Vancouver’s darkest, stormiest season, chefs Karl Gregg and Allan Bosomworth have created dishes that perfectly combine robust textures and traditional winter ingredients with subtle flavours and classic preparations to satisfy the soul and please the palate.

The Wine Drinker Dinner is $65 per person (tax and gratuity not included). As always, reservations are recommended. Email info@twochefsandatable.com or call 778-233-1303 to secure your table.

Menu

Amuse Bouche
Cold cured wild salmon w/radish, cucumber and micro greens, beet crème fraiche
Wine: Monster Vineyards Rose 08

First Course
Leek and Potato Soup: hand made with Yukon Gold potato, braised leeks, crisp prosciutto, chive oil
Wine: Monster Vineyards 08 Sauvignon Blanc

Second Course
Fall risotto w/caramelized onions, fresh sage, chickpeas
Wine: Poplar Grove Pinot Gris 08

Third Course
Poplar Blue Cheese Croquettes made w/Poplar blue cheese, basil aioli, fresh mustard micro greens
Wine: Poplar Grove Merlot 06

Entrée
Polderside duck breast:  pan seared, orange and bay leaf reduction, seasonal fall vegetables
or/
Double Braised Short Ribs: long braised with fire-roasted tomato, rosemary, shallots, accompanied by yam puree, heirloom carrots
Wine: Poplar Grove Cab Franc