Cultivating local and fair-trade ingredients, Truffles Fine Foods celebrates the revered lunch break with hot gourmet meals prepared in its eco-friendly kitchen. Up to 10 colleagues or one package of 10 inflatable friends may glean The Hot Drop menu (a $15/person value), which evolves daily and always features two fresh entrees to choose between. Possible specialties include grilled wild coho salmon blanketed in maple glaze, beef moussaka layered with cheesy béchamel, and pulled pork sauced by chipotle barbecue. Each dish entails a savoury side at no extra charge, such as sun-dried-tomato gnocchi or cobb salad.
A host of professional DJs armed with a suite of sound-shaping implements staff School of Remix, a mixing and scratching academy where fledgling DJs earn their wings. Turn fertile brainwaves into tuneful soundwaves with the aid of an hour-long introductory course in DJing, where knowing soundsmiths illustrate the principles of beat-matching, simple mixing concepts, proper use of equipment, and techniques to induce crowds to pump fists at the ceiling rather than your face. Professional DJs from Vancouver's club scene lead School of Remix's one-on-one sessions, where their encouragement and individual guidance sets neophytes on the path to party demigod-hood.
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.
Founded as a catering and events company specializing in the casual elegance of West Coast living, The Lazy Gourmet offers a takeout menu of signature preprepared meals and sweets that reflects the company's ongoing commitment to using fresh, local ingredients and sustainable methods. Inspired by go-to staples from The Lazy Gourmet's ever-changing catering menu, the kitchen's lineup of fine frozen fare includes appetizers such as pecan-crusted chicken bites, each one sporting a bourbon-and-spiced-honey reduction ($28 for a dozen), and wild-mushroom risotto balls, which, like the earth, ooze from the centre with fontina cheese ($32 for a dozen).
Cut down on cooking time with Quince's Express selection of handmade to-go fare, vacuum-packed for flavour and freshness. Using as many top-tier local and sustainable ingredients as possible, chef Andrea Jefferson produces an ever-changing menu of dishes. Recent heat-and-serve items have included a braised Mediterranean lamb osso bucco with chickpeas (around $20), meatballs with roasted-garlic tomato sauce ($14.50), raspberry-glazed beets ($6.75), and garlic mashed potatoes ($6.75). Quince also offers finish-and-serve items such as seared organic chicken breast with preserved lemons and black olives as well as cook-and-serve feasts including cinnamon Fraser Valley duck breast and sumac-spiced tiger prawns. Check Quince's blog for the day's express menu. For conjoined twins struggling over what to eat before returning to their respective jobs at the lumber mill and the laundromat, a soup & salad special ($10) and a soup/salad & sandwich special ($10.75) are always available.