L’Abattoir launches Concoctions and Confections November 21st

Only available to guests seated at the bar, Concoctions and Confections is a collaboration between the award winning pastry team lead by Pastry Chef, Hilary Prince and the bartending team overseen by Philipp Karatsyupa. 

VV TAPAS LOUNGE NOW OPEN IN STRATHCONA VILLAGE

Created for those who love good food and wine, the 55-seat eatery was designed by Vancouver based Nahal Gamini Design. The room immerses guests in a bright and modern setting, incorporating elements of the outdoors in with wood tables, a cork bar front,  greenscape wall, and a reclaimed wood 12-seater bar.

The Beaumont Studios’ “Tours for the Recently Deceased” October 18-27 – a review by Mag_Mei

Spread throughout two buildings encompassing over 25,000 sq ft, each 1 hour tour is made up of 30 newly departed guests, who, after meeting with their Afterlife Caseworker, will be split up into two groups and sent out to search for the characters and clues needed to reach their next destination.

Swirl Wine Store a Taste of BC Wines to Taste of Yaletown – October 17-20

You will be guided through this sit down tasting with a few of BC’s best red blended & single varietal wines.

Pride Long Weekend Offerings at The Westin Bayshore, Vancouver

Starting on August 4, H2 is launching a colourful Sunday Luau Brunch menu as a nod to Vancouver’s vibrant Pride Festival, and as an homage to the property’s original Polynesian eatery Trader Vic’s.

mahony & Vikram Vij Spice up the Gastropub Concept

The bold flavours of Indian cuisine is a natural match to the large array of draft beers, wine and cocktails available at mahony. Chef Vikram in collaboration with mahony Executive Chef Liam Dougall, has designed a new menu with beloved classics along with spiced up “pub” fare.

Long Beach Lodge Resort’s Great Room a Culinary Destination

With an emphasis on fresh, locally sourced cuisine this is the domain of Executive Chef Shaun Snelling. In the year that Snelling has been at the helm of this iconic dining room changes have come about with a nod to tradition and an eye to the appeal of local, haute cuisine while retaining favourite dishes.