What to Do In And Around Vancouver
Greetings from the last week of August! We’re in decluttering mode at home here and getting ready for the fall, when we’ll be spending more time indoors. Anyone looking for some inspiring cookbooks? We’re looking to divest (more on that soon). However, while sun is out, we’re going to make the most of it! Here’s a few things coming up that are worth getting out for in and around Vancouver including dinners at Hart House, AnnaLena, Gyoza Bar, and some pretty cool events.
Flourist Opens on Commercial Drive – Not Your Run of The Mill Bakery!
I’ve been stopping in to pop ups to pick up my flour, beans and grains from Flourist, but now they are open at 3433 Commercial Street at Commercial Drive + East 18th Avenue in Vancouver’s Cedar Cottage neighbourhood. You can purchase their products and stop in for some toast, a grain salad, galettes, sweets and more! I’ll be stopping in soon and reporting back.
The Delight of Gin
Join Kelly Ann Woods from Gillespie’s Fine Spirits in Squamish for an informative workshop featuring Sin Gin. Kelly will walk you through creating exciting cocktails perfect for the summer season!. Charcuterie will be provided by The Salted Vine Kitchen Bar from Squamish.
Tickets are $15 each and may be purchased at any BC Liquor Store location. Ticket price includes a complimentary transit pass.
Vancouver Foodster Tasting Plates Commercial Drive
We’re joining Richard Wolak’s Vancouver Foodster Tasting Plates for the Commercial Drive addition on this coming Wednesday, September 4 from 6-10 pm. Registration: Federico’s Supper Club. Tickets $45-$60 (get them early to save)
Participating Restaurants/Establishments
Federico’s Supper Club, 1728 Commercial Drive
Grounds for Coffee, 2088 Commercial Drive
Fratelli Bakery, 1795 Commercial Drive
Jamjar Canteen. 2290 Commercial Drive
Pasture to Plate, 1420 Commercial Drive, Vancouver
Celebrate Gyoza Bar’s Fifth Anniversary with Wagyu
Gyoza Bar on 622 West Pender is turning five and they are celebrating with Wagyu offerings. At lunch, the Miyazaki Wagyu Teppan Hamburg Steak ($19) combo features two Miyazaki wagyu hamburg steaks topped with umami shiitake gravy, sous vide egg, kimchi, and wagyu crackling. For dinner, Gyoza Bar’s Miyazaki Wagyu Meatball Ramen ($19) features an umami-rich wagyu katsuo broth and Miyazaki wagyu meatballs topped with baby bok choy, corn, butter lettuce, pea shoots, and wagyu crackling.
Available through the month of September, until September 30, 2019. Reservations available at gyozabar.ca.
8 course Dinner at AnnaLena
On Tuesday, September 3rd & Wednesday, September 4th join the AnnaLena and Reigning Champ team for an 8 course Modern Arena dinner. “This dinner will explore the signature culinary cultures of the world’s greatest games and the dishes that best embody their heritage. Each course is designed to connect you to a specific sport and transport you to stadiums worldwide.” $119 Tickets here.
BC Wines vs Wines of The World at Hart House
Now this sounds like fun! BC wines versus Wines of the World on Friday, September 6th at Hart House Executive Chef Mike Genest will prepare a four course dinner paired with each of the wines selected by Wine Director Edwyn Kumar.
Each course will see an International wine poured alongside a BC wine, both of which will highlight the dish . . . which one does it better! Friday September 6, 2019 at 6:30pm. $148 per person (includes all taxes and gratuity)
CANAPE RECEPTION
Battle Sparkling Rose
Codorniu Sparkling Cuvee Barcelona vs. Fort Berens Sparkling Rose X
Marinated Anchovies, Pickled Fennel, Charred Crustini, Wine Soaked Raisins, Pine Nuts & Frittelle Di Zuchinni, Smoked Paprika Oil
1st Course Starter
Battle Riesling
Arthur Metz Riesling Alsace 2016 vs. Time Winery Riesling 2017
Albacore Tuna & Dungeness Crab Involtini with Compressed Cucumber, Calabrian Chili Aioli, Radish, Sungold Tomato, Basil Seeds, Crispy Olives
2nd Course Mid
Battle Pinot Noir
Elouan Oregon Pinot Noir 2016 vs. Blue Mountain Winery Reserve Pinot Noir 2016
Confit Duck & Fontina Tortellini with Caramelized Onion Duck Broth, Chanterelle Mushrooms, Charred Pearl Onions
3rd Course Main
Battle Super Sangiovese
Tenuta Frescobaldi Di Castiglioni 2015 vs. Sandhill Small Lots “Three” 2016
Braised Short Rib with Bone Marrow Parmigiano Arancini, Salt Bake Parsley Root, Salsa Verde, Braising Jus
4th Course Dessert
Battle Cremant
Arthur Metz Ice Cremant D’Alsace vs. Fitz Cremant 2017
“Peaches & Cream”
Fin = Petit Fours
