The Diamond's rookie bartender seminars help avid amateur cocktailers and home bartenders improve their drink-slinging technique to impress friends, family, and house-bar flies alike. Courses are taught by award-winning bartenders and will include an initial demonstration of six artfully constructed cocktails, followed by a student-tasting of the samples. Once students have swilled the lovely libations, they'll be expertly guided in constructing their choice of two of the demonstrated cocktails. Classes are typically centred on a rotating theme and include such sessions as whiskey cocktails, classics, gin cocktails, and vodka drinks, among others.
Touting accolades from Vancouver Magazine and the Vancouver Courier, Save On Meats sates appetites with a butcher shop and grocery, all-day diner, and traditional sandwich counter. A weathered fluorescent sign, painted blue and adorned with the shop's signature flying pig, welcomes patrons as they step into an eatery infused with a retro '50s atmosphere but free from con artists claiming to be Lucille Ball?s dentist. Chefs pile plates with hearty diner fare ranging from all-day breakfast platters and simple sandwiches to ribs, meatloaf, and pot pies. Kitchen scholars helm cooking classes focused on grassroots food preparation and tactical food-fight strategies in butchering and canning. Colourful apparel and wares such as T-shirts and coffee mugs let visitors display their loyalty.
Executive Chef Nitzan Cohen draws on myriad European cooking styles to create each flavourful bite on Burgundy Restaurant's well-executed menu. Shareable plates include oysters doused in balsamic and vodka, as well as flatbreads crowned with high-end fixings like yam and pear confiture. For entrees, chef Nitzan stirs potatoes and beets into classic French ratatouilles and spices up bone-marrow-and-prosciutto risottos with dashes of smoked paprika. Nitzan's culinary creativity continues at weekend brunches, where he adds Dungeness crab to eggs benedict and beef bourguignon to potato hashes. Complemented by Burgundy's wine selection, feasts unfold inside a cozy dining room lit by a sparkling chandelier overhead.
Running for three weeks every January and February, the PuSh Festival brings more than 100 performances and events to Vancouver and showcases new and innovative theatrical pieces. Performed by award-winning Mexican touring ensemble Teatro Linea de Sombra, Amarillo weaves a mesmerizing tale of a lost man travelling between Mexico and Amarillo, Texas. The performance makes use of multimedia imagery to add dimension and keep audiences from becoming distracted by neighbouring gum chewers or compulsive aria singers. The Idiot, one of Vancouver magazine's entertainment picks, presents Fyodor Dostoyevsky's acclaimed novel in a musical format, produced by Neworld Theatre and Vancouver Moving Theatre. The play tells the story of the preternaturally good-willed Prince Myshkin and the chaos he unleashes on the circles of Russian society. Performed on a slowly rotating stage, El pasado es un animal grotesco —Spanish for "the past is a grotesque animal"—follows the lives of four young Argentineans. Taking place across a ten-year span, the show demonstrates how the characters enter adulthood while dealing with both their country's economic crisis and the need to crisply project everything they say.
As half of “Boot Scootin’ Boogie” duo Brooks & Dunn, Ronnie Dunn has played everywhere from the arena to the rodeo, beer joints to casinos. His Texas twang and electric guitar chronicle 20 years of wide-ranging exploits on his self-titled debut solo album. After he and Kix Brooks played their last show together in 2010, Dunn set to work as the new album's sole producer and main songwriter. "This time around, I baked it,” he said. “I baked it and cooked it, and cooked it again.” His signature rowdy honky-tonk kicks through in the single “Let the Cowboy Rock,” and the poignant ballad of forgiveness, “Bleed Red," urges listeners to “turn the anger into water / let it slip through our hands.”