A Pride Cocktail for QMUNITY 8 Restaurants making their own unique cocktail all with the same name for a good cause July 29 – August 4

A percentage of all cocktail proceeds will be donated to QMUNITY, an LGBTQ community centre located on Bute Street in the Davie Village that works to improve queer, trans, and Two-Spirit lives by creating support, establishing connections, and providing leadership.

KICKING OFF PRIDE Royal Dinette puts on a Big Gay Luau on August 2nd

Royal Dinette(905 Dunsmuir Street) kicks off Pride on Thursday, August 2, 2018 with a Big Gay Luau. The celebratory evening features Hawaiian-style barbecue dishes and Tiki drinks by executive chef Eva Chin and bar director Kaitlyn Stewart – both of whom are members of the LGBTQ2 community. “Both Eva and I really wanted to do … Read moreKICKING OFF PRIDE Royal Dinette puts on a Big Gay Luau on August 2nd

OUR BELOVED FARMERS: A CELEBRATION

Burdock & Co and Royal Dinette partner up for special dinner collaboration on May 29th   Mindful sourcing and cooking are two themes prevalent in both chefs Andrea Carlson and Eva Chin’s kitchens. To celebrate their deep and rewarding relationship with local producers Cropthorne Farm and Sole Foods, the two are joining forces on Tuesday, … Read moreOUR BELOVED FARMERS: A CELEBRATION

Hawaiian-inspired Greasy Spoon features Royal Dinette’s Eva Chin, Claire Saksun, and Savio Volpe’s Melanie Witt

OHANA EATS, ISLAND VIBES Hawaiian-inspired Greasy Spoon Vol. 38 features Royal Dinette’s Eva Chin, Claire Saksun, and Savio Volpe’s Melanie Witt Get ready for a Hawaiian lūʻau feast on Monday, April 23, 2018 as Royal Dinette’s executive chef Eva Chin, wine director Claire Saksun, and Savio Volpe’s sous chef Melanie Witt team up to present … Read moreHawaiian-inspired Greasy Spoon features Royal Dinette’s Eva Chin, Claire Saksun, and Savio Volpe’s Melanie Witt

SIGNS OF SPRING Royal Dinette and That’s Life Gourmet pair up for an evening of food and drinks

Downtown Vancouver’s Royal Dinette (905 Dunsmuir Street) and That’s Life Gourmet invites diners to experience an eight-course, sake and wine paired dinner inspired by the transition from winter to early spring. Held on Monday, March 26, 2018 at 7 p.m., the menu features spring vegetables sourced from local farms such as Cropthorne Farm, sustainable proteins, … Read moreSIGNS OF SPRING Royal Dinette and That’s Life Gourmet pair up for an evening of food and drinks

Royal Dinette’s Kaitlyn Stewart crowned 2017 World Class Bartender of the Year

  Canadian bartender Kaitlyn Stewart, from Royal Dinette in Vancouver, British Columbia, has been crowned the world’s best bartender at the climax of the global cocktail competition WORLD CLASS Bartender of the Year 2017 in Mexico City.   Representing Canada over the past week, Kaitlyn has seen off challenges which tested every single skill that … Read moreRoyal Dinette’s Kaitlyn Stewart crowned 2017 World Class Bartender of the Year

Dr. Peter AIDS Foundation Pride Crawl Fundraiser Le Vie Boheme

  MyVanCity.ca is sharing 15 days of Cocktail Recipes for the Dr. Peter AIDS Foundation Pride Crawl Fundraiser taking place at 45 Cocktail Bars and Lounges in Vancouver July 14 – August 6   Bars and restaurants across Vancouver will stand proud and pledge their support to the Dr. Peter AIDS Foundation this July and … Read moreDr. Peter AIDS Foundation Pride Crawl Fundraiser Le Vie Boheme

HEART AND SOUL Meet Alden Ong, Royal Dinette’s new executive chef

  Royal Dinette (905 Dunsmuir Street), downtown Vancouver’s celebrated farm-to-table restaurant, has a new executive chef at its helm, Chef Alden Ong. Ong previously served as sous chef and embraces the same heart and thoughtful approach to sustainable cooking Royal Dinette is known for.   “It is a privilege to lead one of the city’s … Read moreHEART AND SOUL Meet Alden Ong, Royal Dinette’s new executive chef

#TasteofThursday Celeriac Ravioli with Porcini Mushrooms

  Celeriac Ravioli with Porcini Mushrooms 6 – 8 servings INGREDIENTS FOR RAVIOLI 7.5 cups of all-purpose flour 7 eggs 5 yolks 1 tbsp olive oil 1 kg celeriac (peeled and cut into small cubes) 1 cup butter 1 sprig of thyme 1 cup chicken or vegetable stock 1 cup heavy cream 2 tsp kosher … Read more#TasteofThursday Celeriac Ravioli with Porcini Mushrooms