SCENE // HEARD
The Acorn vegetarian restaurant is now open seven days a week and will be offering a weekly mac-and-cheese special on Mondays. Gluten-free and vegan options will also be available.
The reign of Glowbal Grill in Yaletown is coming to an end. The restaurant has announced that last service at the original location will be New Year’s Eve, after which the restaurant will close in anticipation of its move to its new flagship location at the Telus Garden Project at 777 Richards.
Advance tickets to the 2015 Vancouver International Wine Festival, including International Festival Tasting tickets, Gold Pass Lounge, and Gold Pass, are now on sale. Book at one of 36 participating downtown hotels and receive a free $89 ticket to the International Festival Tasting. The 37th annual festival runs Feb. 20 to March 1 and features 170 wineries from 14 countries. The theme country this year is Australia and the global focus is on Syrah.
Jason Yamasaki, sommelier at Chambar Restaurant, has been named Best Sommelier in BC by the Canadian Association of Professional Sommeliers (CAPS) in partnership with the Association de la Sommellerie Internationale (ASI). Yamasaki will go on to compete in the Best Sommelier in Canada competition in Ontario in spring 2015.
DRINK // DINE
Get yer herring on… Fishermen Helping Kids with Cancer is holding their 4th annual Herring Sale on Nov. 29 in Steveston from 8am to 4pm. $10 cash buys you 20 pounds of fresh herring. Every penny raised from the sale of herring on this day goes directly to kids being treated for cancer at B.C. Children’s Hospital.
Blacktail Florist executive chef Geoff Rogers has launched a new lunch menu. Menu includes lamb burgers with sour cherry relish and fresh arugula, porchetta with ancho mayo and greens, daily soups and pastas, ox tongue pastrami sandwich with sauerkraut and house mustard, as well as a niçoise salad. There is also a daily three-course prix fixe lunch for $25 that is guaranteed to be served in under an hour.
Until the end of November, Yew Seafood executive chef Ned Bell is offering several Chefs for Oceans-themed menu items in celebration of his recent ride across Canada to raise awareness of sustainable seafood and the health of our oceans. Menu items include a lobster sandwich (lunch menu), Diefenbaker lake trout with haskap berries and pierogies, Osoyoos Ranch Wagyu beef with BC spot prawns, and dessert.
