Oyama is delighted to announce that we are again at the top of the list in Westender’s Best of the City Dining readers’ choice awards. Thanks to all the readers who voted us GOLD and the #1 choice in the Best Stall at Granville Island category, as well as GOLD for Best Deli. We love what we do, and we love sharing our passion for great food with you!
Click here for the full list of winners.
We’re also excited that Oyama’s charcuterie will be featured at Cornucopia – Whistler’s Celebration of Food + Drink. Our own Jerome Dudicourt will be one of the hosts of Entertaining with Oyama, a seminar pairing mouth-watering charcuterie with carefully selected cocktails, wines, and sherry. The event takes place Saturday, Nov. 19th at 11:00 AM; tickets are $52.00 and may be purchased online here.
Thursday, Nov. 10th to Sunday, Nov. 13th
Oyama’s Latino Fest
Arrrrrriba! We’ll spice it up a bit with a celebration of Chorizo sausages, which are perfect for fish stews, paella, BBQ, tacos, pizza, and more.
Thursday, Nov. 17th to Sunday, Nov. 20th
Oyama’s Cassouletfest
This annual event features beans cooked to perfection à la française with the option of adding duck confit, Toulouse sausages, Parisienne à l’ail and a dollop of the garlicky Beurre de Gascogne. Also this weekend, don’t forget to purchase some of our fabulous Jambon de Bayonne as an appy. When you show your receipt at Liberty Wines’ Granville Island location, you’ll receive 10% off a bottle of Beaujoulais Nouveau! Bon appetit et santé!
Friday, Nov. 25th to Sunday, Nov. 27th
Last call for Boudin Noir!
Now is the time to place your pre-order! This is the last time we’ll make the savoury sausage until the end of January 2017, so stock up for the winter ahead.
Oyama Sausage Co.
1689 Johnston Street #17, Granville Island Public Market, Vancouver
Open Daily 8:30am – 7:00pm
Granville Island Public Market is open 9am – 7pm on Remembrance Day, Friday November 11th
.
About Oyama Sausage Co.:
John and Christine van der Lieck opened Oyama Sausage Co. in 2001. Located in Granville Island’s Public Market, the shop carries a wide selection of fresh sausages and handmade pâtés, as well as cured salamis and hams. John, whose ancestry includes five generations of Dutch and German charcuterie makers, has cultivated partnerships with local farmers and suppliers to ensure he works with only the best ingredients. He experiments with fusions between traditional charcuterie (including recipes that have been in his family for generations) and international cuisine, drawing from the rich diversity of food cultures in Vancouver to create modern and exciting flavour combinations that reflect the multicultural mosaic of the city.
