Kind of blue
When we walked out of the Oakwood Canadian Bistro the other day, we knew we had a winner — even though it was early in a day that evolved into a blizzard anti-oxidant overload. Five of us were judging the first annual Frozen B.C. Blueberries Chefs Invitational, on a whirlwind tour of seven Â鶹´«Ă˝Ół»restos. But it soon became obvious that Oakwood chef Michael Robbins had a firm leg up, with his dish of painstakingly made — and gorgeously presented — blueberry savoury perogies with blueberry gel and buttermilk sour cream.
We were seduced as much by the flavours as by Robbins’ art on the plate, a dazzling presentation. We’ll be back to the Oakwood — one of the coziest rooms anywhere — for more of Robbins’ talents (2741 West Fourth Ave., 604-558-1965).
If you’re interested in sampling a couple of entries that remain available on regular menus, check out Calabash’s duck confit and blueberry tamarind glaze, jerk pork belly paired with a snappy El Dorado and blueberry dust cocktail; or Seventeen89’s blueberry steamed pudding (with ginger and chocolate gelato) in the old Delilah’s space.
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Not so Odd Society
A decade ago, in staid, barely post prohibition mentality B.C. this would have been unthinkable. But late last month pulled the wraps off the city’s newest — and by no means last — small batch distillery.
Housed in a beautifully remodeled industrial space not far from Rogers Sugar, Odd Society is the first under the province’s newly designated “Craft Distillery” license.
That designation is not given lightly, explains co-owner Gordon Glanz, as he walked us past the gleaming 350-litre Holstein copper stills and 15-foot vodka column.
“You have to use 100 per cent B.C. agricultural products — we use malted barley from Prince George,” Glanz said. “You have to ferment on site. You have to distill traditionally — and you can’t use neutral grain spirit.”
And you can’t distill more than 50,000 litres a year.
It’s been five years since Glanz and his wife Miriam first dreamt of opening their distillery and embarked on a path that saw Glanz attain a bachelor of science from Edinburgh’s Heriot Watt university — the oracle for all things distilled.
Belly up to the long bar and you can have a taste of the distillery’s smooth East Van Vodka — and even buy a bottle ($36) before you leave. We also liked the label art by tattoo artist Shwa Keirstead, which is mirrored in the mural behind the bar. To come: a cocktail program and lounge license, using ingredients produced on the premises, as per the new law.
Next up: a gin and Creme de Cassis, modeled on a family recipe courtesy of French Table restaurant owner Hervé Martin, followed by Mongrel pure barley spirit. And, much later, whisky.
Tastings are offered Thursday to Sunday, 1 to 7 p.m.; full tours Friday to Sunday, 4 p.m. (1725 Powell Street, 604-716-6745).
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Whisky a-go-go
Fets Whisky Kitchen (1230 Commercial Dr., 604-255-7771), which boasts the largest whisky collection in Vancouver, hosts #Unbreakable, Nov. 26, a much needed fundraiser for the Downtown Eastside Women’s Centre. It all starts at 6 p.m. with a cocktail reception, silent auction, live art and musical performances, including special guest Laurell performing her hit single “Unbreakable.” Tickets $45. More info at .
Belly’s Budget Best
•Cono Sur Organic Sauvignon Blanc 2012 (San Antonio)
Brimming with bright citrus and lively acidity, this juicy drop sports a crisp and clean personality with a distinctive mineral streak. Excellent organic value at B.C. Liquor Stores for $14.99. 89 pts. Enjoy it with baba ghanouj or hummus.
