B33r Community – Tuc Craft Kitchen – - 2016/11/13

It takes a special kind of talent to make really high quality comfort food. The chef must be able to connect with the basics, but then tweak them into something elevated, inspired, and memorable. Thankfully for Vancouver, there’s Roy Flemming of Gastown’s Tuc Craft Kitchen.

Inhabiting a dark and inviting two-level space on West Cordova, Tuc has been around since April 2013 and is something of an unsung hero in the city. It modestly serves up some of the best comfort food around, taking cues from the seasons and our own West Coast. “We take common everyday food and drinks that people may be familiar with and do them uncommonly well,” Flemming explains. “The goal is to give our guests an environment that feels cozy and non-pretentious.”

Serving up brunch, lunch, and dinner, Tuc has a lot to offer, and it’s all done with plenty of British Columbia ingredients, including fish from Haida Gwaii and meat from Abbotsford’s Gelderman Farms. “I think we appeal to a wide cross section of the Vancouver ‘food culture’ because we deliver on all of our core principals at a reasonable cost to our guests,” Flemming says. “We want our patrons to enjoy what the West Coast has to offer in terms of great ingredients, and be able to afford to return as many times as they can.” And you will definitely want to return.

Flemming’s dishes are flavourful, filling, and fun, with unforgettable plates such as pork belly crackling with kosher salt and star anise red wine reduction, pork croquettes with kimchi, and Beef Al Forno with black bean salsa verde, chili parmesan crisp, and cheese curds. The creative chef even formulated a dish that incorporates 33 Acres of Darkness: Pork & Beans is made up of roasted Gelderman Farms pork shank, cabbage braised with Darkness, and lemon garlic navy beans. The rich flavour of the dark beer mixes perfectly with the juicy pork and garlicky beans, and of course is best served with a fresh pint of Darkness.

The restaurant is designed to make guests as comfortable as they would if they were eating dinner at a friend’s house—you know, if that friend just happened to be a fantastic chef who had a dreamy beer and wine cellar and an affinity for craft cocktails. We can always dream for pals like that, but really, we’re just as happy pulling up a chair and tucking in at Tuc.

Sharing B33r Jars - 2016/11/03

Jam Jar, 2280 Commercial Drive, was brought to life with the desire to share a social concept behind the doors of traditional Lebanese culture—an aspect you would only truly experience inside someone’s home, not by eating out at a restaurant. When seasonal Lebanese produce is plentiful and affordable, it is often collected for canning. These jars are then distributed among the community, and a natural act is to bring a jar of whatever you chose over to the home of a neighbour, a friend, or a family member.

Inviting this concept into its doors on Commercial, Jam Jar’s jar program is similar to the concept of growler fills at a brewery: it enables people to take out and refill a variety of different hummus creations and dips. Meanwhile, the menu and layout of the sit-down restaurant are structured in such a way, through share plates and communal tables, to encourage connection.

In a small but inviting space, Jam Jar facilitates cross-cultural connections that highlight each particpant’s strengths. Quality of ingredients is paramount, allowing the ethnic tastes to invite us in, let us stay a while.

Said to be drawn to a mutual company ethos, owner Fadi Eid brought on 33 Acres of Ocean as a fit for the menu to pair well with many different dishes, including Makanik; lamb sausages and Shish Tawouk; chicken skewers; Mujadra lentil stew; Batata Harra and roasted potatoes.

Jam Jar focuses on the big without losing sight of the start. It pairs timeless with contemporary. Hummus is classic, traditional, and simple, but to be done right, it must have the fundamental quality, the freshest ingredients. Then you can adapt for flavour and texture. And then we thought: why not b33r hummus? Try it for yourself. 3ND

1 1/2 garlic clove, Juice of 1 lemon, 1 tsp salt, Beer cubes 250ml, 500 gr chickpeas, 50ml tahini

1. Start by boiling/cooking your own chickpeas with a 1/2 teaspoon of baking soda. Run under cold water to cool before using to make hummus. Canned chickpeas can also be used, but by boiling your own with baking soda, you are ridding them of the enzymes that often create gas in the stomach.
2. Make 33 Acres of Ocean ice cubes: fill your ice cube tray with 250ml/1 cup of Ocean. Freeze.
3. In a food processor, combine Ocean ice cubes, chickpeas, garlic, salt, and lemon juice. Blend slightly, until texture is a bit chunky—don’t smooth until tahini is added.
4. Add tahini and mix to smooth.
5. Add olive oil while food processor is going. This will further smooth the hummus.
6. Serve with pita bread, taco chips, or in this case, a nice big pretzel aside a growler of Ocean for a great appetizer.
7. Serve within three days.

33 Acres of Centennial - 2016/10/14

To the point. We love Centennial hops! We got our hands on a bunch this fresh hop season grown locally by our friends at Chilliwack Hop Farms. This Single Malt, Single Fresh Hop North West Pale Ale is a showcase to feature this special hop. Available now in our tasting room only for glasses and fills.

Colour: Orange
Alcohol: 7.0% by volume
Aroma: Geranium and Rose flowers
Flavour: Lemon and pine bitterness, lingering lemon and floral flavour, mild “golden sugar” finish.