This light and deliciously juicy Pinot Noir was the perfect pairing for the mix of flavours in this dish. Fresh from the market Zucchini, fresh and flavourful garden tomatoes, toasted parmesan cheese.
Homer Street Café and Bar Gets Fired Up and Chills Out this Summer Yaletown local launches new rotisserie and cocktail menus and welcomes new General Manager, Steve Edwards. Summer has officially arrived and Homer Street Cafe and Bar has two great ways to celebrate the sunniest season. The Yaletown favourite tasked its award-winning Beverage Director, … Read more
Funds raised by the initiative will help the BCHF continue to provide last-resort assistance for hospitality workers in financial crisis due to a serious health condition.
Mount Pleasant will soon be home to some seriously good barbecue as Slim’s BBQ prepares to open its doors on Monday, February 1.
From the greeting with a sample of wine as you enter, to the complimentary tastings, we welcome you to choose your own wine experience.
Cibo Trattoria is helping guests get a head start on summer grilling season and providing the perfect last-minute Father’s Day feast by introducing new Summer BBQ Boxes available for 48-hour pre-order and pickup at the downtown restaurant.
The group behind Railtown’s The Mackenzie Room,Collective Hospitality (comprised of Andrew Jameson, Chef Sean Reeve, and Antonio Cayonne), is set to open a new concept in January of 2020. Located in the Fraserhood, ‘Say Mercy!’ is an unexpected love story between Italian and American Barbeque, bringing together two of Executive Chef Sean Reeve’s biggest passions.
If you’ve been waiting all summer for the NFL season to start, mark all Sundays in your calendar as Vancouver’s barbecue pop-up, Big Day Barbeque (BBQ), kicks-off a tailgating series on game day Sundays at 10 a.m. at The American (926 Main Street).
As summer is upon us and grilling season is well underway, some of Vancouver’s top chef’s, participating in Vancouver’s 7th annual Brewery and the Beast, have put together a round-up of their favourite hunger-inducing sides to pair with any summer BBQ meal.
“The wood from the barrel will be used to smoke the hog. Once ready, the team will use its house made Carolina-style vinegar sauce for extra flavour. It’s going to be a big day! We want everyone to bring their dads and father-figures out for some barbecue, beer, desserts, and great company.”