Lick with care…a new, liquid nitrogen-based ice cream parlour has opened in Yaletown. Mister features ice cream made from scratch and flash-frozen using liquid nitrogen. The resulting ice cream is purported to be denser, smoother and creamier than commercially-produced ice cream. Scoops and take-home pints will be available in limited flavours, including crème brulée, avocado, dark chocolate, double Oreo, and lemon frozen yogurt.
A new bakery has arrived in the Lower Mainland. Pikanik offers gluten-free, nut-free, soy-free and dairy-free fresh-baked goods. Many products are also egg- and allergen-free. Pikanik also delivers throughout the Lower Mainland, from Mission to West Vancouver. The bakery is also part of the Spud program. The product line includes breads, muffins, cakes, cookies, desserts, flours, dough, and more.
The Downtown Farmers Market (formerly the Yaletown Farmers Market) has officially launched in its new home at Queen Elizabeth Theatre Plaza. Every Thursday afternoon, from 2pm to 6pm through to Oct. 27, enjoy local produce, meats, baked goods, artisan food and products, fresh fish, and craft beer, wine and spirits.
As part of its one-year anniversary celebrations, Beach Bay Café has expanded their popular brunch menu to seven days per week, including bottomless mimosas and a smoked salmon sandwich. As well, for the month of June, chef Felix Zhu is running a special hamachi tasting menu, featuring New Zealand hamachi in three courses, plus dessert, for $49.
On June 9, Dixie’s BBQ will host their first whisky dinner with Beam Suntory. The five-course Central Texas barbecue menu will be paired with cocktails and whisky from Beam, and brand ambassador Matt Jones will be on hand to speak about the whiskies. Tickets $60 per person.
Hart House will be offering a special barbecue and bocce afternoon on Sunday, June 19 for Father’s Day. The afternoon will feature barbecue under a marquee tent, bocce on the lawn, Steel & Oak beer on tap and music. Tickets $45. Dads get a complimentary draft beer ticket.
The Uncommon Café has announced their June line-up of cooking classes, including Middle Eastern cuisine, ice cream and brioche making. Check out the details at TartineMapleCuisine.com.
On June 20, Latab will have the next edition of their Colab series, “Coyote Bar,” this time featuring reimagined pub food with chef Doug Stephens of Merchant’s Oyster Bar, as well as some “wild” twists from Museum Eats. Tickets $75 for six courses, tax and tip included. Strange Fellows beer pairings available at additional cost.
On June 25, come out and support the UBC Farm at the fifth annual Joy of Feeding. Showcasing culinary traditions from around the world, Joy of Feeding was created by Chef Meeru Dhalwala of Vij’s and Rangoli restaurants to celebrate whole foods, culture and cooking. This year’s line-up of contributing home chefs represent regions and cultures as diverse as Chile, Dene First Nations, Egypt, Ethiopia, India (Bengal), Ojibwe First Nations, Philippines, Poland, Sicily, South Korea, Sri Lanka, Switzerland, Turkey, and Ukraine. This outdoor family-friendly event feature multicultural music, guided farm tours and children’s activities. Tickets are $55 and include a recipe book with each cook’s story.
