Another successful Vancouver International Wine Festival took place this past weekend February 11^th – 19^th. Canada was the host country in honour of its 150^th birthday this year. Nestled in among decorations of faux trees, complete with bark and deep green leaves, were wineries from across Canada.

The True North

Of special interest to me were the wines of the Ontario and Nova Scotia regions, which as a Vancouverite, I have never been able to experience before. The sometimes difficult Nova Scotian climate means the wineries there must grow a variety of grapes that I have never heard of before. They proved very interesting, but in my mind (and I fully admit to my home grown bias) BC was the real stand out. With three times as many wineries present as the rest of Canada, it was hard to find a wine I didn’t like. Special mention to Tight Rope wineries Pinot Noir, which for my money was one of the top BC wines of the night.

An International Affair

Of course you couldn’t call this an “international” wine festival without including wines from across the globe! France of course, offered an incredible array of wines, some of the best Bordeaux’s I have had the privilege of tasting. I was, however, a little surprised and disappointed by the lack of Burgundy wines in attendance, as they are some of the best France has to offer. Some surprises for me included some absolutely amazing wines from Argentina and Chile. I truly believe, especially for Chile, that over the next few years these will be the wines to watch.

The wine festival is always an amazing event. Whether you’re a master sommelier or a novice wine drinker more interested in price than the “bouquet”, it’s always a fun experience and even the French make wine tasting approachable for all. The ability to try wines from around the globe in one room is rare and can really take your understanding, enjoyment, and knowledge of wine to the next level in a fun and engaging way.

Like a fine wine, the Vancouver International Wine Festival gets a little better with each passing year and everyone will experience it a little differently, but always with the same effect… a healthy buzz.

For more information:

Vancouver International Wine Festival
BMO Theatre Centre
Suite #202-162 West 1st Ave
Vancouver, BC
V5Y 0H6

604-872-6623

vanwinefest.ca

In a recent quest to find a custom growler to celebrate the launching of our new and improved VanCity Drinks App, I stumbled upon North City Growlers. Based out of Winnipeg, North City is pushing the boundaries when it comes to the custom growler game. They boast a collection of growlers that will satisfy any beer nerd’s wildest whim! All hand etched by the creator and self-proclaimed craft beer lover, Daivin Macdonald.

I had the pleasure of sitting down with Daivin to pick his brain about his inspiration, managing a business while raising a family, and the intense process behind customizing growlers.

Q: When did you start North City Growlers?

A: We launched the business and sold our first growler in October 2014. The idea for North City Growlers came during a family trip to California. We stopped into a small brewery in Cambria and there was this cool jug behind the bar. I asked the owner what it was and he told us all about growlers. We spent the next year talking about potential business ideas to do with growlers and started seriously developing the business in the summer of 2014.

 

Q: Have you always been a craft beer enthusiast or is it something you’ve grown to love?

A: I’ve always loved good beer and have made an attempt to try as many different brands and styles as possible – both at home and especially when traveling. For the longest time, we only had two craft breweries in Winnipeg and I would gravitate to one (Half Pints Brewing). They have 4 or 5 styles throughout the year but continually do small batches of really great beer that is available until they sell out. Beer lovers have to support our craft brewers – not because it’s trendy or cool but because they are creating employment, opportunity and collaboration in our communities. Luckily, the craft beer industry in general has continued to grow leaps and bounds in the last few years and it’s really exciting to be a part of it.

 

Q: Any tips for running your own business and raising a family at the same time?

A: The reception we’ve received to our custom growlers has been beyond our wildest expectations. We opened shop as the growler phenomenon was exploding and our customers have been incredibly supportive. The majority of our growler orders are designed and etched after my wife and I come home from our regular day jobs, play with and feed our 4-year-old and 1 year old, and put them to bed. It can be exhausting, but then we get a message from one of our customers about how much they love their growler or how excited their husband or boyfriend or brother was to receive it as a gift. It may sound cliché, but that puts a smile on my face and helps make all the effort worthwhile.

I do most the designing and etching and overall business stuff. My wife provides a sounding board and is the most supportive person on the planet. She takes care of the family, the house and a million other things when I’m busy with orders. Although I’m the face of the business, she is the only reason it is as successful as it is.

We don’t take ourselves too seriously. I mean, we’re talking about big jugs filled with beer. We have a small message at the bottom of our site that says “Shop powered by beer. No really, beer is powering this site”, because right beside the custom growler we’re working on is usually a pint of something that was just poured from one of our (many) growlers.

 

Q: Describe (in simple terms) the steps to make a North City custom growler!

A: We have design templates where customers can customize the text within the template, but we also do fully customized designs. Once an order is received I communicate with the customer to make sure I understand their idea. I then design something and send the customer a proof for their review. Sometimes I get it on the first try and sometimes it takes a little tweaking to match the design with the customer’s idea.

All of our products come with unlimited design revisions to make sure the customer is 100% happy with the design. Once approved, I start on etching the growler. The glass and ceramic growlers are etched by hand and the stainless-steel growlers are etched using an automated laser engraver. All the work is done in our home and we’re very proud of the work we do. The customer will always be dealing with me throughout their order and I try and ensure they’re in the loop from the time they submit the order to the time they receive the growler in the mail.

I was drawn to Daivin and North City Growlers when I learned about his dedication to the craft beer scene and true love for the industry. As Daivin mentioned, we have to support our craft brewers, not because it’s trendy but because it supports our communities and economy. Not to mention it’s a superior product! A custom growler is the perfect gift for that beer lover in your circle. Impress the hipster girl behind the counter of your local brewery with a custom growler from North City Growlers. Place your order today and enjoy a hand crafted Canadian product made with love!

For more information:

North City Growlers
Winnipeg, MB

northcitygrowlers.ca

Perched above Granville Island nestled underneath Granville Bridge is where you’ll find Granville Island’s best dining experience. The Sandbar boasts a massive 2 level space equipped with an enclosed heated all-year patio. If you’ve never been before you are seriously missing out. Sandbar’s Dine Out is over on Thursday so get your reservation in and enjoy a beautiful British Columbian experience.

The Sandbar is offering a steal of a deal with their $30 Dine Out menu. The décor and vibe of The Sandbar is warm and welcoming. You can’t help but enjoy yourself with the view of the city sparkling in the background. We started things off with a Bourbon Sour and a Bloody Mary served with a fresh prawn. The sun was just setting as we cheersed to the last moments of daylight.

Start the Night Right

The Sand Bar’s appetizer options are Clam Chowder, Harvest Salad, or Fish Croquette. We went for the Harvest Salad (roasted beets and yams, brussels sprouts, and candied pecans) and the Fish Croquette (salmon, black cos, tuna, rice, aioli). We were also treated with the Wok Fried Squid which is absolutely delicious! Although it’s not on the menu, if you are ever in you have to try it! The laid back yet attentive service at Sandbar is excellent and you get the feeling that you are cared about and welcomed.

Freshly Superior

For the main dishes, I went for the Forno Roasted Chicken with a mushroom demi glace. The portion was massive which was amazing as you’ll find some Dine Out’s cut cost with small portion sizes. Not at Sand Bar, the chicken was succulent and the dish was very visually appealing.

We also had the Bouillabaisse with tomato fennel broth, clams, mussels, fish, prawns, and scallops. A delicious addition to the Dine Out menu and if you’re at Sandbar you have to try the seafood. Sandbar, being known for it’s incredibly fresh local seafood has a fresh sheet that shows you what was brought to the restaurant that morning! How’s that for fresh.

I loved the fact that Sandbar offers B.C. wine parings for their dishes. I sipped on Quail’s Gate’s Chardonnay and for a moment I was taken back to the vineyard which I’d visited during the summer. Sandbar’s dedication to west coast culinary and locally sourced products make it a must visit for everyone in Vancouver.

 For more information:

The Sandbar
1535 Johnston St #102
Vancouver, BC
V6H 3R9

604-669-9030

vancouverdine.com/sandbar

Having never been to Chambar before (I know, I’m embarrassed too), it was one of my most anticipated spots to hit up for Dine Out 2017. And I’ll tell you right now; it lived up to, and far surpassed the hype. Chambar’s fine dining yet cozy atmosphere perfectly matches their “civilized debauchery” tagline. Our bartender Jim was extremely friendly and courteous, acting as a guide through the dining experience we were about to embark on.

Appies

My dining companion Michelle is vegan (what was I thinking?) however; Chambar was extremely accommodating and able to transform their vegetarian options to meet a vegan’s dietary restrictions. Not only that but they did an excellent job of it. Her dish was Les Crudités, cauliflower, radish and sunchoke with carrot hummus and pickled greens and was light yet extremely flavourful.

I opted for the carnivore route and tried the Bison Fume, a hearty take on a carpaccio with celeriac, fennel and chervil remoulade, smoke tomato aioli, pine nuts and parmesan.

To start our meal we decided on two cocktails, I chose the Toledo Translator with coffee infused tequila and an ice sphere made of Vietnamese coffee, which became sweeter as the sphere melted. My guest had the Persian Imperial fizz, with sparkling wine, brandy and Hennessy, presented beautifully in a champagne flute with an apple fan.

Mains

While my eye was initially drawn to the Elk Meatball, I was torn between that and the Pot au Feu de Poisson, which featured my two favourite vegetables, beets and brussels sprouts. Jim informed me that the meatball was definitely the more hearty of the two, but that the fish had much more of a complex flavour profile. I decided to be a little adventurous and go for the char, and I was not disappointed. The fish was cooked perfectly and the shisho & galangal broth added a sweet tanginess to the dish. 

Michelle’s vegan option was the Pastilla, yam, spinach and caramelized onion wrapped in a light phyllo pastry, served with smoky babaganoush lentils.

As our entrees arrived, Jim whipped us up two new cocktails to Chambar’s menu that he thought we would enjoy based on our first choices. He definitely hit the nail on the head, as they were both our favourite drinks of the evening. He offered me the Endymion’s Order, with rum, pineapple and mescal for a smoky finish. Jim informed us that the name is a nod to the HMS Endymion, the last naval ship to ration rum for its crew. Michelle was presented with the El Morocco Deux, another elegant looking cocktail with pineapple, lime and pomegranate juices, cognac and dubonnet, misted with rosewater and garnished with rose petals.

Dessert

After our filling main course, the dessert offerings were nice and light to round off the meal. Michelle was presented a sorbet trio of mango, raspberry and passionfruit, while I tried the Tarte au Citron Vert, an upscale take on a Key Lime pie that really hit the spot.

Ben the Bartender informed me that no trip to Chambar was complete without trying one of their Belgian beers, which are shipped from Belgium 3-4 times a year, with the list changing every few weeks based on how popular certain beers are. After a round of cold ones, Jim offered us a digestif as a nightcap. My experience at Chambar was one I will not soon forget, the warm and friendly staff, delicious food and drink and the expertly curated vibe all came together to create a unique and memorable dining experience.

 For more information:

Chambar
568 Beatty St.
Vancouver, BC
V6B 2L3

604-879-7119

chambar.com

info@chambar.com