One-Off Dining Delights and Pop-Up Dinners in Vancouver for June

PURailtownTailgate_BBQMenuThis month brings some exciting chef collaborations, brewery dinners, pop-ups and one-off experiences to Vancouver’s dining scene, so if you want to try something fresh here are seven dates for your diary.

It’s the 10th anniversary of Ocean Wise this year and there are plenty of sustainable seafood celebrations happening to mark this auspicious event. CinCin Ristorante in the West End is hosting Table on the Terrace, a delicious toast to Ocean Wise, with a 40-person long table out on their beautiful patio overlooking Robson Street. Executive Chef Andrew Richardson will be cooking up a four-course menu of Ocean Wise delights served up with the season’s freshest produce. Wine lovers can opt in to pair their meal with wine from CinCin’s extensive cellars specially selected by Wine Director Shane Taylor. Call or email to make reservations.

Winners of the hotly-contested Gastown BBQ contest, the Railtown Cafe is hosting a series of summer Tailgate Barbecue parties starting this weekend on Saturday June 6th with additional dates scheduled for July 4, August 8, September 12th and 26th. The Railtown Cafe chefs and co-owners Dan Olson and Tyler Day will fire up their custom-built, 12-foot smoker/barbecue barrel from 4 to 10 p.m. and they’ll be serving up heaped plates of slow-cooked tender brisket, pork shoulder, beer-brined chicken and sausage, as well as a pair of side dishes for $16 per person, with a vegetarian option for $10 per person.PUbeet salad optionIf you’re a Visa Infinite customer, prepare to flex that plastic, Gastown darlings Wildebeest are collaborating with Portland’s finest, Ava Gene in what’s likely to be one of the most delicious cross-border culinary collaborations all month. The ‘beesty boys are heading down to Portland on June 9th and the Ava Gene crew will be heading up the I-5 to return the favour as part of the Visa Infinite dining series on June 16th. Tickets are almost sold out, so book now.

Fans of Big Lou’s Butcher Shop, dismayed by the sad news that they’ve closed up shop can still enjoy their meaty magic at Red & White Provisions which will be popping up at 337 E. Hastings on June 11th-12th offering an eat-in or take-out lunch service from 11.30am – 3pm, and again from June 17th-19th offering a late night menu from 9.30pm till 1am, perfect to satisfy post-bar hunger pangs. On the menu their trademark locally-sourced slow-cooked meats, house-made sausages and sauces, plus plenty of sides all presented as classic deli-style sandwiches. Oh – and thanks to a liquor license, adult refreshents will be available too.  For more information email.

Photo credit:Brandon Hart

Photo credit:Brandon Hart

On June 23 West Restaurant is hosting a collaborative dinner with their chef Quang Dang and the founding chef of Ocean Wise, The Fish Counter’s Robert Clark. The event begins with a sparkling wine and canapé reception followed by a six-course dinner prepared by the two chefs. Tickets are limited to 70 guests and are $125 per person. Proceeds will be donated to Ocean Wise, call to book tickets.

Brew kids on the block, Steel and Oak Brewing Co are getting together with Angus An’s New West Longtail Kitchen for an evening of Thai food and Craft Beer on June 11th. Diners will get a pre-dinner private tour of the brewery led by its owner Jorden Foss, accompanied by beer and snacks from Longtail. Then everyone will head over to the nearby River Market for a beer-paired dinner of Longtail’s award-winning Thai street food.

PUjeffersonOne of the city’s most celebrated chefs, Jefferson Alvarez, fresh from leaving Secret Location, will be focussing on a summer of themed one-off events. The first, on June 13th at an unknown location in Chinatown, is a collaboration with Swallowtail inspired by and dedicated to Vancouver’s wild ingredients which surround the city. All the ingredients will be foraged by Jefferson and  Swallowtail paired with wines from Le Vieux Pin. The eight-course menu will include wild plants and other foragables including lily of the valley, chicken of the woods, reindeer moss and Douglas fir along with a selection of local wild meats.

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