Beecher Street Café exudes neighbourhood charm with a line-up of internationally inspired eats accented by house-made soups, sauces, and dressings. A team of Kobe beef sliders ($15) dressed in smoked gouda, blue cheese, apple cheddar, caramelized onions, and garlic aioli emerge from the kitchen to mediate conflicts between restless stomachs and eyes that leisurely peruse the café’s extensive menu. Celebrate hard-fought solitaire victories with a house-crafted champagne cream sauce poured over wild salmon ($24) with scallops and caviar. Dinnertime liberators can feast on free-range chicken breast ($22) in a parmesan horseradish crust. The mint-infused merlot reduction flavours a half-rack of dijon-crusted lamb ($34). Complement entrees with enthusiastic plate-licking and a glass of Argentinian malbec ($8.50) or Italian pinot grigio ($9.25). Like a pinstriped tracksuit, the Limoncello float ($9.75) radiates both class and playfulness, masquerading as a drink and a dessert with soda and Limoncello poured over vanilla bean gelato, fresh fruit, and mint. Check out brunch and lunch menus for earlier dining options.
“Are there juice bars in Canada?" That's the question that sparked it all for college pals Dale Wishewan and Jon Amack. After mulling over his American buddy's inquiry, Wishewan went to work in his Alberta garage armed with an arsenal of blenders, fresh fruit, and plenty of family and friends to taste-test his creations. Within five months, the first Booster Juice was born in Sherwood Park, followed by 49 more across western Canada by 2001. Today, the juice empire has expanded across the world, with 300 shops equipped with plenty of fresh fruit, yogourt, and boosters to concoct healthful smoothies and juices.
The menu organizes drinks by categories, such as high-protein—fortified by whey—tropical, and superfood, which is made from nature’s healthiest fruits, including açaí, pomegranate, and Starbursts. While their smoothies—thick and creamy and made with yogourt, milk, or soymilk—are definitely the highlight, Booster Juice’s bartenders also create pure juices out of everything from apples and oranges to ginger and carrots. In addition, customers can absorb essential nutrients from decadent solid foods such as paninis, wraps, and booster pastries.
At Capstone Tea and Fondue, hot iterations range from matcha teas to molten cheese for dipping crusty french bread or fresh vegetables. Hoping to foster a sense of community, Capstone's staff serves shareable plates of tea sandwiches to pair with afternoon sips of rose tea, or sparkling oolong tea spiked with fresh, seasonal fruits. Meanwhile, fondue plates centered around rich melted chocolate are piled with ice cream "truffles"?small scoops of dippable ice creams?fresh fruit, and cookies. More savoury options are available as well, featuring gooey melted organic cheese and bites of veggies and bread.
Churning out diplomas since 1981, School of Mix sends its students through a variety of structured cocktail curriculums for both interested civilians and those who seek a career in professional drink slinging. Establishments around the Vancouver area and in international locales recognize School of Mix certificates and diplomas as indicative of all-around mastery of bar keeping and maraschino-cherry sculpting. Additionally, 75 per cent of those who finish a bartending or wine education go on to work with the school's event-staffing arm, Mix Event Staffing. ++++++++++++++++++++++++ In rooms packed with synthesizers, computers, and turntables, School of Remix's team of seasoned DJs and production engineers packs students' minds with the latest spinning and mixing techniques and technology during comprehensive courses. Coming from all walks of life and musical influences, the eclectic group of turntablists and producers bands together through their passion for music and talent for passing on their tuneful wisdom. Eyes open anew to software such as Logic Pro and Pro Tools, and equipment such as the Traktor Scratch Pro 2 and Serato Itch gets novices started on the right foot as more experienced students graduate to more sophisticated nicknames, such as DJ Shmee Jay.
Working in a sweltering kitchen for hours at a time can be a struggle, but Chef Tracy Rowand has spent more than a decade doing just that. Since graduating with honors from Dubrulle Culinary Institute in 1995, Chef Rowand has been a mainstay of the Vancouver food industry. Currently, she helms Taste to Savour Catering, taking fresh, seasonal ingredients and turning them into customized spreads for weddings, corporate events, and weight-lifting competitions for tables. Sample menus stand as a tribute to Rowand’s training and talent, brimming with creative dishes such as mussels in green curry broth, salmon and chive fritters, and grilled lamb crostini with artichoke puree. Rowand also recently expanded her enterprise with a café, where visitors can sample plates of quiche, naan pizza, and other unique nibbles.