Thursday, May 26

Irish Heather

COST: $50.00 includes 3 different beers, meal, tax & gratuity

RSVP: sean@irishheather.com - note the 2 ‘h’s in the email

TIME: 6:30pm

Celebrate “Slow Fish” and the art of craft beer. Mingle in the Shebeen and learn more about Slow Food Vancouver, Crannog Ale and Organic Ocean. Then, roll up your sleeves, sit down, share and enjoy with fellow foodies a good ole fashion boil prepared with local ingredients by Chef Alvin. There will also be some free giveaways for a few lucky guests!

Slow Food Vancouver PROCEEDS to support the Terra Madre Fund 2012.

www.irishheather.com/

www.crannogales.com/

www.organicocean.com/index.htm

Our LTS continues with another 6 weeks of meals including 2 Craft Beer Festival Dinners, a Canadian Military Fund Raiser, Lamb Dinners for Easter and a 2 course for $20 on Mother’s Day.

WELCOME TO THE LONG TABLE SERIES!

The Long Table Series (LTS) is an intimate gathering of friends, old and new, along our 40 foot communal table. Like coming home to “Sunday Dinner,” but without the clean up.

Hearty home-cooked meals, good people, and great value $16 incl. artisan beer / beverage. And if you don’t finish up, someone else will do it for you.
For reservations, please email:sean@irishheather.com

THE RULES

The 40 foot table is a “communal” table—please sit wherever there is room. You may not know the folks beside you, but you will within 10 minutes.

For cancellations, please provide at least 48 hours notice.
For reservations, please email sean@irishheather.com(Please do not call, as the Irish Heather is not set up for telephone reservations.)

VEGETARIAN OPTIONS

Don’t fancy the meat or fish? Each week we offer a vegetarian meal in place of the dinner listed that night. If possible we’d like 24 hours notice, but if you can’t swing that we’ll make it work.

We always have a vegan option available…just let us know the date that you are considering and we’ll tell you the dish that we can offer.

Week Commencing April 17thHand Made Spaetzele with Sauteed Mushrooms & Wilted Greens

Week Commencing April 24thSpiced Eggplant Pasta in a Tomato Based Sauce with Cumin & Paprika

Week Commencing May 1stOven Roasted Seasonal Vegetables in a Smokey Green Lentil Stew

Week Commencing May 8thA Cous Cous Style Risotto Flavoured with Roasted Cauliflower

Week Commencing May 15thHand Made Spaetzele with Sauteed Mushrooms & Wilted Greens

Week Commencing April 22ndSpiced Eggplant Pasta in a Tomato Based Sauce with Cumin & Paprika

MORE DETAILS http://ltsmenu.blogspot.com/2011/04/lts-april-may.html

Join on us Tuesday May 10th and Wednesday May 11th (7pm – 10pm) for a crawl through a few of our locations here in Gastown while enjoying the beer of Brooklyn Brewery . The evening will start with a reception in the Shebeen Whisk(e)y House, followed by dinner at the Irish Heather served on the 40′ communal Long Table, then off to Salt Tasting Room for a beer and cheese course. 3 venues and 3 food and beer pairings for only $57 (tax and tip included).

You don’t want to miss this one!

Read on…

We have a new executive Chef who we absolutely love…Chef Alvin joined us early in December. Prior to this he was the Head Chef at the award winning Campagnolo restaurant on Main Street. He has injected a little Italian influence into our LTS menus, mostly on Monday and Tuesday nights.

Robert Belcham, chef owner of Campagnolo, Refuel and Vancouver Magazine’s 2009 Chef of the Year, revamped the menus at all of our locations to coincide with Chef Alvin’s arrival. Robert brought a greater focus on local ingredients to our menus, and his fans are chuffed to see his take on tapas at Judas Goat and pub grub at the Heather.

For the 4^th year in a row we are involved in Dine Out Vancouver. From Jan 24^th until Feb 6^th we will offer a 3 course menu for $18 plus tax and service. Our brother restaurant Salt Tasting Room is also involved but at the $28 price point. So, if you have more time and money you might consider DOV instead of LTS.

As always, thanks for all of your support.

Sean Heather
________________________________________

Sunday, January 16, 7pm. $17
Roast Beef with Yorkshire Pudding & Roasting Jus

16oz Pint Of Driftwood Ale

Monday, January 17, 630pm. $15
Lasagna, Ground Fennel Sausage, Preserved Tomato Sauce, Parmesam

20 oz Pint Of Newcastle Brown Ale

Tuesday, January 18, 630pm. $15
Slow Roasted Leg of Lamb, Gremolata, Mashed Turnips & Kale

16oz Pint Of Grimbergen

Wednesday, January 19, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, January 23, 7pm. $17
Oven Roasted Turkey, Onion Stuffing & Cranberry Chutney

16oz Pint Of Driftwood Ale

Monday, January 24, 630pm. $15
Baked Rigatoni, Cured Pork Jowl, Herbs & Smoked Provolone

20 oz Pint Of Newcastle Brown Ale

Tuesday, January 25, 630pm. $15
Braised Pork Hocks, House Sauerkraut, Naramata Apples & Mustard Sauce

16oz Pint Of Grimbergen

Wednesday, January 26, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, January 30, 7pm. $17
Roast Beef with Yorkshire Pudding & Roasting Jus

16oz Pint Of Driftwood Ale

Monday, January 31, 630pm. $15
Lasagna, Ground Fennel Sausage, Preserved Tomato Sauce, Parmesam

20 oz Pint Of Newcastle Brown Ale

Tuesday, February 01, 630pm. $15
Slow Roasted Leg of Lamb, Gremolata, Mashed Turnips & Kale

16oz Pint Of Grimbergen

Wednesday, February 02, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, February 06, 7pm. $17
Oven Roasted Turkey, Onion Stuffing & Cranberry Chutney

16oz Pint Of Driftwood Ale

Monday, February 07, 630pm. $15
Baked Rigatoni, Cured Pork Jowl, Herbs & Smoked Provolone

20 oz Pint Of Newcastle Brown Ale

Tuesday, February 08, 630pm. $15
Braised Pork Hocks, House Sauerkraut, Naramata Apples & Mustard Sauce

16oz Pint Of Grimbergen

Wednesday, February 09, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, February 13, 7pm. $17
Roast Beef with Yorkshire Pudding & Roasting Jus

16oz Pint Of Driftwood Ale

Monday, February 14, 630pm. $15
Lasagna, Ground Fennel Sausage, Preserved Tomato Sauce, Parmesam

20 oz Pint Of Newcastle Brown Ale

Tuesday, February 15, 630pm. $15
Slow Roasted Leg of Lamb, Gremolata, Mashed Turnips & Kale

16oz Pint Of Grimbergen

Wednesday, February 16, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, February 20, 7pm. $17
Oven Roasted Turkey, Onion Stuffing & Cranberry Chutney

16oz Pint Of Driftwood Ale

Monday, February 21, 630pm. $15
Baked Rigatoni, Cured Pork Jowl, Herbs & Smoked Provolone

20 oz Pint Of Newcastle Brown Ale

Tuesday, February 22, 630pm. $15
Braised Pork Hocks, House Sauerkraut, Naramata Apples & Mustard Sauce

16oz Pint Of Grimbergen

Wednesday, February 23, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, February 27, 7pm. $17
Roast Beef with Yorkshire Pudding & Roasting Jus

16oz Pint Of Driftwood Ale

Monday, February 28, 630pm. $15
Lasagna, Ground Fennel Sausage, Preserved Tomato Sauce, Parmesam

20 oz Pint Of Newcastle Brown Ale

Tuesday, March 01, 630pm. $15
Slow Roasted Leg of Lamb, Gremolata, Mashed Turnips & Kale

16oz Pint Of Grimbergen

Wednesday, March 02, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

Sunday, March 06, 7pm. $17
Oven Roasted Turkey, Onion Stuffing & Cranberry Chutney

16oz Pint Of Driftwood Ale

We recently signed a lease for the ground floor corner units in the Pennsylvania Hotel, kitty corner to Pigeon Park on the South East corner of Hastings and Carrall St. Our intention is to open a bakery where the breads and desserts will be prepared for Salt, Judas Goat, Irish Heather, Everything Cafe and Salty Tongue. There will also be a small retail counter selling bread, cakes, pastries, etc. 

And finally, for now anyway, we are working on a butcher shop with a start date of Summer 2011. 

The Heather won a praise at the recent Georgia Straight Golden Plate Awards, specifically Best Pub and Best Pub Grub. Our Brother Restaurant Salt Tasting Room won a Platinum Rating for its Wine List (one of only 3 restaurants in Vancouver this year) and it’s former G.M. Kurtis Kolt won BC Sommelier of year for his fantastic knowledge and his work at Salt. 

We couldn’t do any of this with out the professionalism of our management team. A big shout out to Lee, Justin, Dagmar, Brooke, Lindsay, Peter, Alex, Carmen, Elaine & Ben. 

Long Table Series 

After an almost 3 week break, our highly successful LTS is back. 

We are hosting two sittings this Mother’s Day for all of you who want to treat your mom…hey she raised you, the least that you can do is buy her dinner every once and a while. And, if your mom doesn’t live in Vancouver, come for dinner anyway, I’m certain that there’ll be a mom at the table who’ll adopt you, they’re good like that! If mom doesn’t fancy a beer, fear not, we’ll serve her a glass of wine instead.   

In anticipation of some warmer weather (though as I write this it is a dark, overcast, wet Sunday evening), we have added some lighter, summer dishes e.g. Flat Iron Steak, Baby Back Ribs, Poached Salmon, Baked Ham and a variety of cold sides to match. We have also dropped the price back to $12 on the Mondays, because, well..why not? 

June 15th will the be the One Year birthday of the LTS. In celebration of this, we will launch the LTS lunch & breakfast, as well as a couple of late night, weekend events. We’ll also be running a couple of super cheap nights…but more on that as we get closer to June 15th. 

As always, we are delighted to accommodate any dietary requests, all we ask is 24 hours notice if possible. 

Many of our guests are vegetarian and naturally enough want to know what the vegetarian meal will be served on the night that they attend. This time around we have listed the vegetarian dishes featured each week. 

For those who don’t want to drink alcohol, we are offering Boylan’s Vintage Soda Pop, courtesy of their Canadian agents and our pals, Dovre Imports. 

For details/info click HERE and to reserve seats click HERE 

Fetch Hot Dog 

Fetch is our homage to the humble hot dog, The bun is whole wheat, the wiener is handmade for us by J.N. & Z. Deli on Commercial Drive. The meat used is mostly pork butts and the casing is natural…there is absolutely no filler, skin, lips or ass in this wiener. 

As well as the quality of meat, the condiments at Fetch set it apart for other Vancouver Dog Shops. In addition to the regular showing of ketchup and mayo, Fetch customers can choose from caramelized onions, Piccalilli relish, ball park mustard, Guinness whole grain mustard, salsa verde, grated Comte, fondue cheese sauce, puled pork chili…to name but a few. 

You fill out a sheet, designing your perfect dog and we’ll build it for you. 

Fetch is located in the Electric Building, on the south east corner of Hastings and Carrall St, (a block and a half south of the Heather). Service is through a hatch, and commencing Wednesday May 5th, it will be open from 8am to 7pm Monday-Friday.

Judas Goat Taberna 

Hallelujah, Judas Goat has been a great success with critics, bloggers and most importantly the public, who have voted with their feet by packing the place every night. 

We are fortunate to be at the helm of a project that has captured the dining public’s imagination. Our plan was for people to stop by on their way to or from other local eateries. We are delighted to see that in addition to our intended audience we have attracted guests who want to make the Goat their only venue that night. 

Soon the Goat will open for lunch. 

For a blog on the trials and tribulations of the Goat’s birth and post opening comments including reviews, etc please visit HERE
 

Everything Cafe 

Located at 75 East Pender Street, beside the Wing Sang Building, this 36 seat cafe will open next week (10 May). This is a collaboration between ourselves and Rennie Marketing Systems. Open for cafe-style Breakfast, Lunch & Afternoon Snacks, this beautiful Cafe will be a great hang out, for those in the hood and others who are seeking a comfortable, stylish haunt. 

Featuring coffee from Intelligentsia in Chicago and Milano here in Vancouver, baked goods from our pastry chef Dagmar and great soups, sandwiches & salads from Chef Lee Humphries’ kitchen. 

Irish Heather

210 Carrall Street, Vancouver (map)

Tel: 604 255 4218

5:30pm – 6:30pm, Shebeen

6:30pm – 8:00pm, Long Table at Irish Heather

8:00pm – 9:00pm, Salt

Portland’s Upright Brewing specializes in farmhouse-inspired ales rooted in France and Belgium, but made with local ingredients and a Pacific Northwest twist. The name is a reference to Charles Mingus and his primary instrument, a musician whose compositions defy categorization. At Upright they use a special saison yeast and open fermenters to produce beers that are a true hybrid style, sharing Mingus’ spirit of exercising creativity and craft.

A three-venue beer dinner will take guests through the Shebeen Whisk(e)y House, the Irish Heather, and Salt. Guests will enjoy a glass of Upright Brewing’s Belgian-inspired ale at the Shebeen before setting down for dinner at the Irish Heather’s Long Table. There, Chef Lee Humphries will offer two courses paired with two different beers. Afterwards, guests will move over to Salt for a final cheese course in the Salt Cellar, again, featuring two Upright beers.

$50 (includes tax & gratuity)

Once again we will be offering a mix of supper options throughout the month of April. The Irish Heather will be hosting two LTS sittings on Easter Sunday, serving Roast Turkey with Onion Stuffing, Gravy, Vegetables and Cranberry Gastric. Don’t forget that we always offer a vegetarian meal for those who would prefer it (just make sure you let us know you’ll be having a vegetarian meal in advance).

LTS reservations can be made by emailing sean@irishheather.com and are strongly recommended. You can visit the blog for photos, menus, dates and prices at www.ltsmenu.blogspot.com. Keep your eyes open for the next menu!

It is with a heavy heart that I, Kurtis Kolt, announce that I’ve given notice of my resignation at Salt Tasting Room effective Friday, April 23rd, 2010.

I have spent almost four years at Salt, more than any other place in my career, and consider myself privileged to have been at the helm of an extraordinary venture by Sean Heather & Scott Hawthorn.

Salt has been recognized locally, nationally and globally, with appearances ranging from The New York Times and Bon Appetit Magazine to NBC’s Today Show and various Food Network programs.  The media have been very kind to Salt and myself, as have our colleagues and peers resulting in numerous awards from enRoute, Vancouver Magazine, the Vancouver Playhouse International Wine Festival just to name a few.

The Vancouver 2010 Winter Olympics have long been on the horizon and a fantastic opportunity for Salt to present itself to a wider global audience and I couldn’t be happier with both the record-smashing volume we dealt with and the fantastic opportunities we enjoyed throughout.

It is simply time for me to catch my breath.

I will be heading to Chile’s wine country at the end of April, followed by some time in the Okanagan – a region I’ve proudly promoted for the majority of my career, yet have spent an embarrassingly small amount of time in.

I will continue blogging at CherriesAndClay.com , plus doing freelance consulting and appearances as I look toward what else might be down the road for me.

I am also quite excited to pass along that beyond the end of April, Sean and Scott have happily allowed me to maintain Salt’s Wine Program indefinitely, as it has been my baby and, well, I can’t imagine life without free wine samples.

I am fiercely proud of my team at Salt, whom I honestly believe are the most invested, dynamic floor staff in Vancouver.  I look forward to their continued success and am psyching myself up for their inevitable realization that they’re totally fine without me.

I wish Sean Heather, Scott Hawthorn and all of Salt my absolute best.

Any queries, don’t hesitate to contact myself at info@salttastingroom.com or Sean Heather at sean@irishheather.com .

Kurtis Kolt
General Manager / Wine Director
Salt Tasting Room
Blood Alley, Gastown
Vancouver, BC
604-633-1912
http://www.SaltTastingRoom.com

Long Table Series January 11th – February 11th

We are delighted to announce the new Long Table Series menus & dates

11 new entrees
3 new beverages,
including a first time showing of a red wine

please click HERE for details