On The Wild Side With: Sons of Vancouver Distillery

How did Sons of Vancouver begin? Where did the inspiration for the business as a whole come from and how was your name developed?

Richard Klaus and Myself are the Owners of Sons of Vancouver. We previously bartended and as a hobby, brewed beer together. Over time we found ourselves drinking and making delicious beer but serving the same cocktails over and over. We saw the opportunity in its infancy and jumped on it. Sons of Vancouver is a name we felt would travel well and was something cool we could get behind.

In your opinion, what are the differences in artisanal distilleries versus larger scale distilleries?*

Innovation. Rarely do you see a large distillery release a new product that isn’t just an ‘Apple’ or ‘Cinnamon’ variant of its current product line. Large distilleries are stuck in the same process for many reasons, but it mainly comes down to the people making the products are not the ones dreaming them up.

How was your distillery school brought to life? How has what is offered developed, and where do you see it going in the future?

We had enough people asking us how we got started and if they could come in and train with us. Additionally it was selfish – I want to see a lot more variety in spirits out of BC so we push people to branch out from Vodkas.

What process do you go through to pair the names of your spirits with label designs?

The hardest part is knowing what you want a product to taste like before you start out making it. From there we have a list of cool names, some of them may never see the light of day, and we try to pair them with the product and build a brand and market off that.

Why is it important for you to have free samples in your tasting room? What can customers expect when they visit?

Free samples are such a small thing but its important because its approachable to everyone. We could charge for samples, but it’s the little things that make an experience memorable and make a customer want to come back again with a friend.

Is there anything about your company or products that you would want customers to know?

I would like to say that there are only three of us that work in the company and if you run into us at a farmers market don’t hesitate to chat us up. Everyone who you see at the markets works in the distillery and we are full of cocktail ideas. Additionally, Richard is an incredible dancer and you can find him every Thursday at the German Club on Victoria and 33rd dancing up a storm.

Getting To Know: Mariner Brewing

(Courtesy of Mariner Brewing)

For Mariner Brewing co-founder Lauren Ang, craft beer is about exploring different flavours and trying new things.

Our mottos embody this sense of exploration and adventure. We had a concept of what we wanted our brewery to represent before we eventually came up with our name.

Inspired by both traditional ship navigators and a number of NASA space probes in the 1960’s, Lauren says incorporating stars and constellations into their logo seemed like the perfect fit.

Traditionally a Mariner is someone who navigates a ship; in the past, we used stars as a mariner’s point of reference for navigation. Mariner was also the name of a number of space probes in the 60’s that NASA sent to explore uncharted territory in space.

Lauren says the freshness of their ingredients, leads their beer to be inspired by the time of year. Drawing on everything they see smell and taste, these co-founders are inspired by everything around them.

(Courtesy of Mariner Brewing)

Berry season is upon us and we recently released a blueberry sour that used 1,000 lbs of Fraser Valley blueberries per batch. Several of our beer rotate depending on the season. This is our favourite part about being a small local brewery; we can regularly experiment with different flavours.

Partnering with the Glasfurd & Walker design team, Lauren says can designs evolve from discussions around key words, colours and eventually a description.

Our brewer and design team have a lot of conversations about the taste, look, and feel of each beer, as well as the ingredients, history, and inspiration for the beer. We’re very lucky to work with the amazing Glasfurd & Walker design team on our can labels and are always impressed with their work.

Mariner Brewing locally sources their variety of supplies, including hops, as much as they can. Lauren says they are lucky to live in a region that is good for growing hops but that they sometimes like to include special varieties.

(Courtesy of Mariner Brewing)

We are constantly impressed by the variety our local farmers are producing each year. Some special varieties of hops are only available in Germany and Oregon and we like to include some of them to have a wide range of flavours in our beers.

Mariner Brewing has more than just beer when you stop by their brewing house. Along with exploring new flavours of beer make sure you leave room for food. Most is made in house by a fantastic kitchen staff, including their Sunday brunch, served from 11 am – 3 pm. What isn’t made in house is supplied by other local businesses such as Pasta Pollo and Creekside Coffee Factory.

We also have a dog friendly Beer Garden open 4pm to dusk during the week and all day on weekends. Every Thursday we do something called and Exploratory which is a one off keg of a new beer style, this helps up figure out what types of beer people get the most excited about. So far our Strawberry Weisse has been our most popular Exploratory Batch.

With big plans for new seasonal brews, variations on old favourites and ever developing their food and beer lineup in the tasting room, be sure to keep an eye out for what’s next for Mariner Brewing!

Right now the only thing holding us back is the amount of beer we can produce and we’re expanding and adding equipment to increase that. Like the name Mariner implies, we’re never standing still. Look out for what beer and food is next!

Long Table Dinner- On The Farm With: Gabi & Jules

We are happy to announce that Gabi & Jules will be joining our Long Table Dinner once again! To get to know Owner, Lisa Beecroft’s, personal tastes and creations a bit more she has kindly answered some questions for us.

What is your favourite thing to cook right now?

Pie, pie and more pie! Whether we’re creating a new recipe or making one of our original classics, pies are my favourite thing to bake.

What is the first dish you cooked?

One of the first dishes I have a very fond memory of making is, Gnochi with my Nona. I remember the feeling of the soft fluffy dough between my little hands.

What is your favourite vegetable from the market this week?

Tomatoes! Is there anything better then a vibrant, juicy, tomato right off the vine?

Best tip for home cooks?

Our guests are always asking us, “what’s your secret”? And our answer is always the same, there is no secret. What you’re tasting is our all butter crust and pure, clean, wholesome ingredients. Quality ingredients translate into beautiful baking.

Tell us something about your long table dinner dish.

We are preparing one of our signature pastries, our Crostatas. It’s a mini hand pie filled with farm fresh blueberries and strawberries, then topped with a citrus crumble.

Long Table Dinner- On The Farm With: Adam Jonas

We are happy to announce that Chef Adam Jonas will be joining our Long Table Dinner this year! To get to know his personal tastes and creations a bit more he has kindly answered some questions for us.

(Adam Jonas seen right)

What is your favourite thing to cook right now?

Anything on the BBQ like fresh sockeye, steaks, chicken or pork chops. With the hot summer weather it’s nice the get out of the kitchen and cook outside!

What is the first dish you cooked?

I cant remember that but, the first time I learned how to properly cook items like braised beef short ribs and risotto as a young cook working at Galleries on Westwood Plateau, I knew I wanted to become a chef.

What is your favourite vegetable from the market this week?

I purchased some Chilliwack corn this week that was delicious, as it is this time of year every year. I also always look forward to our fresh BC harvest items every summer like cherries, blueberries, and peaches. It’s always sad when the growing season comes to an end for these items.

Best tip for home cooks?

Keep it simple. Utilize as many local in season products as possible. Try new recipes. Prepare as much as you can ahead of time when you have company to make the evening less stressful.

Tell us something about your long table dinner dish.

It will be vegan and gluten free.

Buffalo-Gentai Named As Long Table Dinner Gold Sponsor

(Courtesy of Buffalo-Gentai Development Ltd)

We are so fortunate that Buffalo-Gentai Development Ltd has given generously to the Coquitlam Farmers Market Society’s 2018 Long Table Dinner- On The Farm.

“We are honoured to be a sponsor of the Coquitlam Farmers Market Society’s Long Table Dinner. Serving the community has always been our mission, so we are very glad to support local produce and economy.”

(Courtesy of Buffalo-Gentai Development Ltd)

Buffalo Investment Canada Ltd is a Vancouver based real estate developer with over 20 years of proven success focusing on premium developments on a global stage. Led by real-estate guru Mr. William Wang, Buffalo is dedicated to building quality developments, in superior market locations, with long-term investment value.

Based in Greater Vancouver and licensed by the Financial Institutions Commission (FICOM), Gentai Capital Corporation is a lending specialized asset manager in the business of originating, funding and servicing mortgage investments.

Thank you, from everyone at the Coquitlam Farmers Market Society, to Buffalo-Gentai Development Ltd for their considerable support of this event. As a Gold Sponsor, they have helped us create a night of quality food, great company and amazing entertainment.

Long Table Dinner- On The Farm With: Victoria Leszczynski

We are happy to announce that Chef  Victoria Leszczynski of Ela Made Me Do It will be joining our Long Table Dinner this year! To get to know her personal tastes and creations a bit more she has kindly answered some questions for us.

Ela Made Me Do It soup (Courtesy of Ela Made Me Do It).

What is your favourite thing to cook right now?

Japanese turnips are my new favorite vegetables. I love them raw or roasted; roasting makes them even sweeter and juicier!

What is the first dish you cooked?

Hard to say as I used to cook with my grandmother since long before my earliest memories! My first solo dinner was likely dad’s meat sauce and spaghetti recipe, his secret ingredient is a small pinch of cinnamon to compliment the beef!

Ela Made Me Do It products (Courtesy of Ela Made Me Do It).

What is your favourite vegetable from the market this week?

Cabbage! As a Polish immigrant I got pretty excited when they cabbages started to pop up at the market a few weeks ago.

Best tip for home cooks?

Colour= flavour! Don’t be afraid to get a really dark sear on your steak or try roasting your favorite vegetables at a higher temperature than usual (with careful monitoring/turning) for a sweeter, richer flavour!

Tell us something about your long table dinner dish.

I will be serving braised beef short ribs! An intense sear for flavour followed by a low and slow braise will result in a melt in your mouth entree.

On The Wild Side With: PoCo Soap Co.

(Courtesy of Poco Soap Co.)

“Simple, real, honest,” is the mantra of Poco Soap Co. Building on 16 years of casual soap making and discovering a more simple lifestyle, owner Shea Hogan says he continuously looks for ways to make deeper connections with his local community.

Soap is a real, tangible product that when made well is good for you and ultimately good for our planet, by not using any artificial ingredients no harmful toxins are produced which eventually end up in our environment.

(Courtesy of Poco Soap Co.)

Deliberately avoiding what might be considered typical branding for a soap company, Shea has chosen both a unique and relevant being to help represent his business.

I wanted to find a way to showcase my community through my logo, and bears are an ever present, important part of Port Coquitlam. This bear was inspired by a local bear that made headlines a few years ago.

In addition to being inspired to create for the local economy, Shea says he firmly stays away from the use of plastics, using biodegradable and compostable materials instead.

My soap labels are made of sugarcane waste fiber and are fully biodegradable and compostable. And my lip balm tubes are made from paperboard.

(Courtesy of Poco Soap Co.)

While Poco Soap and Co. may have a slight natural masculine bend as Shea has creative control over his products, he feels good soap is for everyone and benefits all genders.

I don’t specifically make my soaps for men, but as I am a man the brand may have a naturally more masculine bend to it that perhaps more men can relate to, which could be a good thing as men in general are a little standoffish when it comes to natural soaps. So hopefully I can help break down some gender stereotypes, and help raise awareness that natural soaps are okay for men to use too!

(Courtesy of Poco Soap Co.)

With its current success, Poco Soap Co. is expanding! Shea plans to bring his products into wholesale and online selling spaces, as well as opening his workshop for retail possibilities.

I am continuing to develop new products, such as natural lip balms, and will be expanding my soap line.