From  a laptop and a dream to a Canadian culinary destination.

From a 400 square foot stall in the Public Market to a new purpose-built 3500 square foot green construction.

From Vancouver to British Columbia to Canada.

Last week the brand new Edible Canada at the Market officially opened its doors to the public. The 3,500 square foot culinary centre in the heart of Granville Island is home to a vibrant bistro and artisan food retail store. The space is dedicated to promoting the best of BC and Canada, reflected in the locally based menus, wine list and retail products. Market-fresh seasonal cuisine determines the menus and fresh sheet – with Chef de Cuisine Jennifer Dodd searching the aisles of next door’s Granville Island Public Market for daily inspiration. The restaurant is open for breakfast, lunch and dinner daily, and while the ingredients are of the highest possible quality, prices are kept reasonable and the dishes accessible. Signature opening menu items include Duck Fat French Fries with Bacon Aioli, Birch Syrup & Kasu Sablefish, and Gluten Free Fish & Chips.  The beverage program is entirely Canadian – from Vancouver’s SIP Soda, to boutique BC wines, to craft beer from Quebec, and single malt whiskey from Nova Scotia. Edible at the Market is also the only Vancouver site for highly regarded Nichol Vineyard wines on tap – Pinot Gris and Nine Mile are delivered in kegs and tapped to pour through the bar’s draught lines.

The bistro seats 170, including an expansive patio perfectly sited for prime people watching. For those on the go there’s a take out window with a menu of quick and tasty handheld bites, as well as a barista-staffed full-service Salt Spring Coffee bar. Inside is a glassed-in private demonstration dining room, the new site of Edible Canada’s popular Guest Chef Market Dinner Series, and also available for private dinners and events. Every facet of the space was designed with sustainability in mind – from the recycled fir table tops, to the beach-scavenged cedar hostess stands (carved by Granville Island carver Clarence Mills). Both the main open kitchen and the demo kitchen are stocked with state of the art equipment, and a Vivreau water filtration system eliminates the need for bottled still or carbonated water.  The sustainable measures extend to the exterior as well, with two electric vehicle plug-in parking stalls, and the patio lined with planter boxes of herbs and vegetables.

President and founder Eric Pateman has orchestrated and overseen the operation every single step of the way. Pateman has grown his company from a tiny one-man culinary concierge service into one of the leading ambassadors of Canadian cuisine. Beginning simply as Edible Vancouver in the spring of 2005, Eric widened his scope beyond city limits with a culinary artisan retail store in the Public Market and expansion to Edible British Columbia. In 2010, only 5 short years after the company was founded, EBC took another big leap and became Edible Canada. Eric’s vision to introduce the public to the very best Canadian culinary artisans was realized.

The new Edible Canada at the Market solidifies the company’s standing as Canada’s preeminent culinary tourism and locavore retail company. In addition to the bistro and retail & online artisan food store, Edible Canada offers daily chef guided Granville Island Market Tours, demonstration guest chef Market Dinners, Gourmet Kayaking Weekends, and the popular Amuse Bouche newsletter and blog. The launch of their brand new photo-rich website,www.ediblecanada.com, coincided with the opening of the new space. In addition to housing the tour booking engine and blog, there are more than 100 full colour recipes from both Edible Canada’s culinary team and the dozens of BC’s top guest chefs who’ve joined Market Dinners over the years.

According to Pateman, “all of the different facets of the company intertwine and work together very well – from the bistro and the retail store sharing the same space, to the guest chefs utilizing products off our shelves in their recipes, to the chef guided market tours, showing guests where the ocean wise fish is coming from that they can order for lunch in our bistro – it’s all very cohesive and fluid. Everything we do reflects our tagline – Sightseeing for your taste buds. This space is a testament to the hard working producers and farmers within our province, and now with this scope and scale we can bring in products from other provinces and territories as well. Vancouver is a world class culinary destination, and with 12 million people passing through Granville Island annually, let’s show them how incredible Canadian food and wine is.”

At a Glance

Edible Canada at the Market – a vibrant bistro in the heart of Granville Island and at the forefront of Canadian cuisine.

Sustainable Initiatives Include

·      Supporting local producers and farmers on the menu & in the retail store

·      Recycled fir table tops & reusable chalkboard wall treatment

·      Nichol Vineyard Wines on tap

·      Vivreau water filtration and bottling system

·      Two electric vehicle plug-in parking stalls

·      Planter boxes of herbs and vegetables lining the patio

·      Organic & fair trade Salt Spring Coffee program

Edible Canada at the Market Management Team
*bios available on website

Eric Pateman, President & Founder

Jennifer Dodd, Chef de Cuisine

Diane Butt, General Manager

Tom Lee, Sous Chef

Kimi Grass, Operations & Retail Manager

Treve Ring, Director of Liquid Assets

Kath Reuben, Sales & Marketing Manager

Erin Quinn, Operations Assistant

Tracy Proke, Assistant Retail Manager

Tony Peneff, Floor Manager

Donita Dyer, Culinary Tour Manager

For more information or to schedule interviews, please contact our communications department:

info@ediblecanada.com
604.558.0040

The menu was originally created by Tina Fineza, well known consulting chef about town, and the concept and drink list was the work of Annette Rawlinson, who has been brought in to shape up the front of house at many local hot spots. 

Evoke Design crafted the interior, and the spot has recently been featured in Hong Kong’s Space Magazine for its unique design.  Commune Cafe is a cosy room with one big communal table and smaller tables by the restaurants windows – all bright and cheery.

I hadn’t been down there in a while, so when the owners contacted me to update me some new developments, such as the expanded menu and their new iPhone application where those with the device can order through the phone, I went downtown to try out some dinner.

Ali and Amir Samei, the brothers who own Commune Cafe are charming hosts and have smartly redefined the menu by listening to their customers and keeping key items on the list, while expanding the selections to now include dinner items.  After 5 pm there is table service in the room and delivery is still available within a 1 km radius (as it is all day).

The menu is built on natural free-range meats & eggs, organic produce and 100% sustainable seafood-locally sourced.  Commune Cafe is a member of Greentable & Oceanwise, scoring points for being both responsible and delicious.

The Quinoa and Sablefish salad was fresh full of healthy grains, cucumber and raisins, with zesty lime and mint flavour, and the seared Salmon risotto was another dish that I will certainly revisit.  There are some great share plates for those just wanting snacks.  Homous and pita, spinach dips, flatbreads and chicken or salmon mousse with a salad or two would make a great light dinner. 

Meat eaters can satisfy their urges with the Berkshire Pork belly or the tender Braised Beef.

There’s a nice selection of local BC wines and beers, and the daily specials aren’t just run of the mill afterthoughts.  Monday there is endless soup of the day for $6, Wednesday a pound of mussels is just $9, Thursday is ethnic night, Friday Sangria and tapas, Saturday a four course dinner for $24 and there’s a Sunday roast for $12.

Commune Table is still doing great grab and go items such as their muffins, tarts and biscotti, all made in-house, but they’ve successfully moved beyond a mere cafe and are doing some serious meals.  There’s also a catering menu available, and the room is perfect for a small corporate event or meeting.

www.communecafe.ca
1002 Seymour Street, Vancouver, BC (at Nelson)
604 681 2551

“Many people are curious about eating locally and seasonally, and about how they can reduce their carbon footprint. First Nations people ate abundantly from what nature had to offer with great respect for their environment,” says Executive Chef Karen Barnaby. “For our Klahowya menu, I’m using ingredients that I normally use at this time of year; I’m just presenting them in a different way and incorporating more wild foods into the dishes.”

The dinner starts off with a flavourful Cold Smoked Bison Carpaccio served with mountain cranberry compote and picked milkweed pods. Smoking is an ancient technique used by First Nations people to preserve both meats (such as bison and venison) and fish caught in the summer months for consumption later during the winter season. Cold smoking concentrates the rich flavour of the bison that is complimented by the tartness of the cranberry compote. The milkweed pods are picked when young and slender and pickled in cider brine creating a condiment similar to gherkins.

Cedar-Planked Wild Sockeye Salmon is the main course. Cedar-planking is a traditional First Nations’ cooking technique. Nowadays almost anyone who barbeques in this corner of the world knows about cedar-planking, but outside of this region, the technique and the flavour it imparts is considered quite exotic. Of course, summer is sockeye season and visitors and locals alike can hardly wait to feast on this meaty indigenous fish. In Chef Barnaby’s presentation, the filet is dressed with a classic beurre blanc sauce which has been ‘localized’ with a slight hint of cedar to set-off the cedar-smokiness of the salmon.

Summer is elderberry season. Native throughout temperate climates in both the northern and southern hemispheres, elderberries have always been used to sweeten foods or to create cordials, compotes and wine. British Columbia Is home to several native species of elderberry including Pacific Coast Red Elderberry, Black Elderberry and Blue Elderberry. In this instance Chef Barnaby swirls elderberry compote through her rich and creamy Elderberry Swirl Cheesecake with Hazelnut Crust. Hazelnuts also grow wild (including in some Vancouver back lanes) throughout the region.

In the tradition of table d’hôte, the Fish House has partnered with Okanagan winery Nk’Mip Cellars to offer three wines to complement the flavours of the menu. “We are so proud to be partnering with Nk’Mip as it is North America’s first aboriginal owned and operated winery. In a very short time they have garnered a huge reputation for producing wines of exceptional quality and complexity,” says Fish House Marketing Manager and wine aficionado Carole Dulude (herself a member of the Mohawk First Nation from Oka, Quebec).

Diners will have a choice of enjoying Nk’Mip Riesling ($9 glass, $45 bottle), Nk’Mip Pinot Blanc ($9 glass, $ 45 bottle) or the very special Nk’Mip Winemaker Series Pinot Noir ($12 glass, $60 bottle).

This summer, drop by The Fish House and be greeted by a warm klahowya and tasty muckamuk*. We guarantee you a skookum* time.

Reservations might be a good idea and can be made either on line at www.fishousestanleypark.com or by calling 604-681-7275 or toll-free outside of Vancouver 1-877-681-7275

*NOTE: Chinook Jargon is not the same as the Chinook language of the peoples of the Chinook First Nation. Chinook Jargon is a patois developed by the aboriginal peoples centuries ago to facilitate trade between linguistically diverse groups. As such it is comprised of words from several different aboriginal languages that have been mashed together to express simple, basic concepts. With the coming of the Europeans, words from their languages also became incorporated into Chinook Jargon. ‘Muckamuk’ is not just a furry marmot Olympic mascot, it is the Chinook Jargon word for ‘to eat,’ ‘a meal’ or ‘a feast.’ ‘Skookum’ started out meaning anything ‘strong’ as in ‘strong coffee’ or physical strength. Over the years it morphed into meaning anything ‘good’ or ‘excellent.’

For more information:

Nk’Mip Cellars: www.nkmipcellars.com
Klahowya Village & Aboriginal Tourism: http://www.aboriginalbc.com/KlahowyaVillage
Chinook Jargon: http://www.canadiana.org/view/14272/0002
Vancouver Trolley Company Tours: www.vancouvertrolley.com

The Fish House in Stanley Park, 8901 Stanley Park Drive, Vancouver, BC
www.fishhousestaleypark.com 604-681-7275

Where Magazine’s Food Editor Tim Pawsey announces the 2009 Restaurant Awards

Click Here for the Complete story by Tim Pawsey

ITALIAN
Italian Kitchen
1037 Alberni St. 604-687-2858.
Honourable Mentions
CinCin
Il Giardino Di Umberto

FRENCH
Le Crocodile
909 Burrard St. 604-669-4298.
Honourable Mentions
Lumière
Le Gavroche

OTHER EUROPEAN
Chambar Belgian Restaurant
562 Beatty St. 604-879-7119.

Honourable Mentions
The William Tell Restaurant
Jagerhof Schnitzel House

CHINESE
Kirin Mandarin Restaurant
1166 Alberni St. 604-682-8833.
Honourable Mentions
Sun Sui Wah Seafood Restaurant
Wild Rice

JAPANESE
Tojo’s
1133 W. Broadway. 604-872-8050.
Honourable Mentions
ShuRaku
Guu

OTHER ASIAN
Banana Leaf Malaysian Cuisine
1096 Denman St. 604-683-3333.
Honourable Mentions
Thai House
Phnom Penh Restaurant

INDIAN
Vij’s
1480 W. 11th Ave. 604-736-6664.
Honourable Mentions
Maurya Indian Cuisine
Rangoli

SEAFOOD
Blue Water Cafe + Raw Bar
1095 Hamilton St. 604-688-8078.
Honourable Mentions
The Boathouse Restaurant
Joe Fortes Seafood and Chop House

HOTEL DINING & BAR
Yew Restaurant
Four Seasons Hotel, 791 W. Georgia St. 604-692-4939.
Honourable Mentions
Market by Jean-Georges
Bacchus Restaurant and Lounge

TAPAS/SMALL PLATE
Bin 941
941 Davie St. 604-683-1246.
Honourable Mentions
La Bodega Restaurante & Tapa Bar
Guu

PUB FARE
Pourhouse
162 Water St. 604-568-7022.
Doolin’s Irish Pub
Elephant & Castle Pub and Restaurant

BUDGET BITES
White Spot
580 W. Georgia St. 604-662-3066.
Honourable Mentions
Vera’s Burger Shack
Cactus Club Cafe

WEST COAST
2881 Granville St. 604-738-8938
West
Honourable Mentions
Coast Restaurant
Salmon House on the Hill
Raincity Grill

LAST COURSE
Thomas Haas Chocolates and Patisserie
2539 W. Broadway. 604-736-1848.
Honourable Mentions
True Confections
Sweet Obsession Cakes and Pastries

CRITICS’ CHOICE

WHERE SUSTAINABLE SEAFOOD AWARD
The Observatory
 

GREEN TABLE AWARD
Cactus Club Cafe
588 Burrard St. 604-682-0933.
 

BEST NEW RESTAURANT 2009
Cibo Trattoria
Moda Hotel, 900 Seymour St. 604-602-9570.

Au Petit Chavignol
Bao Bei Chinese Brasserie
Cafe Barcelona
The Corner Suite Bistro De Luxe
db Bistro Moderne
Lumière
Judas Goat Taberna
La Brasserie
Lupo Restaurant & Vinoteca
Market by Jean-Georges
Maenam
Miku
Mis Trucos
Nook Restaurant
Oru
Voya Restaurant and Lounge

BIRKS SILVER SERVICE AWARD
Coast Restaurant
1054 Alberni St. 604-685-5010.

EDITOR’S CHOICE
Il Giardino di Umberto
1382 Hornby St. 604-669-2422.

TOP BC DROPS

Cassini Cellars Chardonnay
Fairview Cellars The Bear
Foxtrot Pinot Noir
La Frenz Shiraz
Laughing Stock Portfolio
JoieFarm Riesling
Poplar Grove Syrah
Quinta Ferreira Obra-Prima
Stoneboat Vineyards Pinot Noir
Twisted Tree Six Vines

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).

We know we don’t need to remind you that Mother’s Day falls on May 9 this year.  We know you’ve already got it figured out.  Just in case you want to add to that card or potted plant you’ve got in mind, we offer a special Mother’s Day brunch menu.

Say thanks with menu items like:

• Pulled BBQ duck springrolls
• Crispy Jalapeño chicken club
• Oysters on the half-shell with grapefruit salsa
• Southeastern Chop-Chop Chicken salad

We are open for brunch on Saturday May 8 and Sunday May 9 from 11am to 4pm.  Call today to make your reservation!

And another thing: win big when you reply to this email with your name and contact phone number.

The first 50 will enter a draw to win a complimentary mother’s day brunch at Goldfish, and a manicure for two (courtesy of Pure Nail Bar).  But you gotta be quick to win!

FROM HERE TO MATERNITY

Help us help during the Mother’s Day Maternity Clothing Drive taking place from May 5th to 9th. We have partnered with the Sheway Program of the Vancouver Native Health Society to help them collect used maternity wear for expectant mothers living in the Downtown East Side.

Simply drop off your clean maternity clothing at GOLDFISH from May 5th to 9th. Your donation may seem small but will have a huge impact on the lives of two people at a time.

Visit our website for more information.

SAKÉ TO ME THURSDAYS

Have you heard about our Thursdays? Join us every Thursday night and try three different sakes for $11.

Add to that our Thursday’s menu feature, three sushi pizzas for $10, and you have yourself a theme party.

Tell you this much, it sakes not to be here on Thursdays.  Visit our website for more information.

SPRING RELEASE

It’s time for the Annual Naramata Bench Spring Release Event.  It takes place on Monday, April 12th from 6:30 PM to 9:00 PM, at The Westin Bayshore Hotel.

Taste a selection of the latest releases from the Naramata Bench Wineries Association paired with delectable delights from some of Vancouver ‘s finest restaurants.  Goldfish is excited to be participating once again this year.

Click here for tickets and more information.

DINING OUT FOR LIFE

Dining Out for Life was a huge success!  Thank you to all our patrons who dined out on that special night in support of this worthy cause.  Goldfishers have raised close to $1500 for A Loving Spoonful and Friends For Life!

Wine Festival Events
Reservations at Cru

‘Date Night’ every Thursday at Cru
Spring is in the air, and with rising temperatures and swelling buds our thoughts turn to passionate encounters with sexy food. Every Thursday evening, couples can enjoy a sumptuous dinner for two with a bottle of wine for $99.

Lovers will enjoy this sensuous feast in Cru’s relaxed, intimate atmosphere, a perfect setting in which to celebrate a longtime love or to explore an exciting new romance.
Menu at www.cru.ca

Mother’s Day Brunch ~ Sunday, May 9th

Mother’s Day is just around the corner.
Cru is planning a delicious three-course brunch
with house-baked goodies and several choices to please all tastes.
$29 per person. (kids under 12 half price)
Menu at www.cru.ca

GOLD MEDAL WINNER VANCOUVER MAGAZINE’S RESTAURANT AWARDS
BEST SMALL PLATES

Medley’s Restaurant:

Kid’s Eat Free
Bring the whole family down for dinner! Kids 12 and under eat free from the kids menu. (2 children per adult when purchasing a regular priced entrée; offer not valid on holidays and special events)

Easter Brunch – $16.95
April 4th 11:00am – 3:00pm
Join us for our wonderful Easter Brunch featuring baked ham, eggs Benedict, and a build your own omelet station. To top it off, a great selection of sweets and a guest appearance from Mr. E. Bunny himself!

The Lobby Bar:
$4.49 Highballs and Pint Specials everyday!
Whether meeting a client for lunch or joining friends and colleagues after work, the Lobby Bar is a great place to relax. Just added: 3 large screen TVs will make sure you don’t miss any of the action. Click here for more information & to see menus
Or call the Hotel directly at 604-623-6862

Located at 1265 Hamilton St., Charlie’s Restaurant & Bar gives Yaletown a new hotspot to enjoy gourmet artisan pizza, accompanied by fine wines and creative cocktails – all set to an eclectic electronic soundtrack provided by live DJs and music artists.

Sharing is encouraged from a menu that features a mix of both classic and contemporary Italian dishes – with an emphasis on gourmet artisan pizza. Charlie’s 14” pizzas range from old-school classics like Margarita and Proscuitto & Arugula to innovative creations from Chef Brian Pichot like Poutine (roast fingerling potatoes with bordelaise sauce and cheese curds), Short Rib (braised beef short ribs with caramelized onions and horseradish cream) and Duck (smoked duck with porcini sauce, portabellini mushrooms, tallegio, radicchio and truffle oil). A selection of sharable starters, salads, pastas and hearty main courses rounds out the menu.

Charlie’s cocktail list features a collection of creative mixology from Bar Manager Daniel Woods. Fresh ingredients, and housemade syrups and infusions are used to create cocktails like the Devil (fresh fennel, cloves, cherry syrup, Cazadores Reposado tequila, cherry bitters and ginger beer) and the Cocktail 1265 (blood orange, grapefruit, juniper berries, pine nuts, basil, grapefruit bitters and vodka). Even Charlie’s Caesars feature fresh housemade clamato juice.

A night at Charlie’s can be enjoyed in four distinct dining areas. Guests can grab a seat at the bar, relax in the lounge, cozy up in elegant black leather booths or dine with friends (and make new ones) at the communal family table.

Although Charlie’s was able to open their doors in time for the Olympics, Charlie’s official opening night will be Thursday, March 4, after a three-day post-Olympic closure to complete the final décor updates (including refinishing the hardwood floors, installing new lighting features, adding additional lounge seating and removing the flat-screen TVs).

Beginning this Thursday, Charlie’s will be open for dinner seven nights a week from 5 pm to midnight.

For more information, please visit www.charlielovespizza.com or follow Charlie’s on Twitter at www.twitter.com/pizzabycharlie.

RESTAURANT INFORMATION:
Charlie’s Restaurant & Bar
1265 Hamilton St., Vancouver BC
604.568.6685
www.charlielovespizza.com