Tag: restaurants

Garden City’s new leadership

Garden City Bakery owner Steve Uy, right, with store manager Monica Flores and fellow baker Richard Caranto. (photo from Garden City Bakery)

If you’ve not set foot into Garden City Bakery for some time, you’re in for a surprise. The longtime Richmond kosher bakery at Blundell and Garden City roads came under new ownership in December 2019 and Steve Uy has infused the shop with his personal style and charisma. The interior has been updated and the bakery hums with an energy inspired by Uy’s friendliness and business acumen.

A Manila native, Uy moved to Vancouver in 1989 at the age of 20 and studied economics at Simon Fraser University. By 26, he’d returned to the Philippines, first importing Canadian food products and later immersing himself in the kitchen, where he baked steam buns for grocery stores. In 2017, when he returned to Vancouver with his wife and children, he was determined to continue baking for a living. An ingredient supplier introduced Uy to former Garden City Bakery owner Ivan Gerlach and, within two months, the transaction was complete and Uy was at the helm of the business.

“When I took over the shop, the only thing I wanted was an oven to bake things,” he admitted. “I didn’t even know what kosher was!”

Immediately afterwards, though, his kosher education began in earnest, first under Gerlach’s tutelage and then under the instruction of rabbis from BC Kosher. It was a steep learning curve but Uy was fiercely committed to two things: to respect the Jewish traditions of the bakery and to increase the availability of its signature challahs, challah buns, bagels and pita bread.

“Our goal is to be more visible and more available,” he told the Independent.

Expanding the availability of his baked breads wasn’t easy initially and, when Uy first approached Safeway at King Edward Avenue and Oak Street, he wasn’t met with open arms. “I wondered why a Safeway right beside a Jewish school wouldn’t want to carry kosher bread,” he said. It took four months of repeated meetings and encouragement before the grocery store agreed to carry Garden City Bakery challah and buns. But, as soon as they did, the items disappeared fast and the store increased their order. By January 2020, Safeway had invited Uy to set up his own bread rack in the store, where he could sell even more kosher breads, including pita, bagels and rye bread.

Today, Uy’s baked goods are available at Meinhardt Fine Foods, Stong’s Market, two Save-On Foods (Dunbar and Terra Nova), Omnitsky Kosher, Louis Brier Home and Hospital, two Superstore locations (Marine Drive and Richmond) and a FreshCo. And Uy is just getting started on his wholesale journey.

“We intend to expand into more Safeway stores, Superstores and Save-On Foods in the next year or two,” he said. “There’s a gap in the market we can fill here. Grain bread and artisan bread are popular, but I think there’s a market for kosher bread beyond the Jewish community, for anyone who appreciates a good bread. And, personally, I think challah is one of the best, most beautiful breads in the world. The dough itself is just fabulous.”

While expansion plans have been put on hold by the COVID-19 pandemic, Uy’s ambition has not tapered. A hands-on owner, he does much of the mixing and baking himself, “to keep our secret recipes and to ensure consistency of the product.” Uy also handles delivery of the products to the stores.

His baking repertoire remains much the same as it was previous to his leadership, but a couple of new items include a Filipino soft bun called Pandesal, and a sandwich loaf made from the same dough as challah but more suitable as an everyday bread. “The challah and challah buns are our mainstay and we worry that adding too much variety will bog down the bakery in terms of manpower,” he explained.

A great ambassador for the bakery, he emanates positivity and a can-do attitude. “When I bought the business, I could tell that the sales volume was not great, but I’ve always been a risk-taker and I’m confident in my own abilities,” he said. “I’m really enjoying the business, and owning a kosher bakery has exposed me to a new group of people, a different culture and unique traditions I didn’t previously understand.”

He added, “It’s my sales pitch when I go to new stores. I tell them we’re different because we’re kosher. We’re taking one step at a time, but we’re determined to open up more avenues for kosher bread in British Columbia. We know when people start believing in the product, they’ll buy it.”

Lauren Kramer, an award-winning writer and editor, lives in Richmond. To read her work online, visit laurenkramer.net.

Soup still being served

Vancouver Soup Company’s Steven Sloan with his wife Iona Monk and their daughter, Zoe Sloan. (photo by Michelle Dodek)

Soup is comfort food; great for lunch or dinner; light or hearty and always satisfying. Steven Sloan certainly thinks so. He is the owner and creator of the Vancouver Soup Company, a local wholesale business that he set up in May 2015 to serve a demand he saw in coffee shops.

A veteran of the food industry and an avid cook, Sloan’s first customer was Breka Bakery & Café, a 24-hour coffee shop owned by a Jewish family, the Granots. As Breka expanded – they now have five locations around Vancouver – so did the Vancouver Soup Company.

“I get nice comments from my customers. People like the soups…. I haven’t ever lost a client,” said Sloan.

As he pitched his soups to shops all over the city, taking samples with him everywhere he went, he found that his shared kitchen arrangement could no longer accommodate his needs. He took the leap to finding his own production facility in 2018.

He found a large kitchen at 292 East 1st Ave., three blocks east of Main Street. The facility also had an unused area facing the street that looked perfect for a restaurant, he said. “I thought a retail space would be great to generate extra revenue to help pay for the rent. It also helps to build the brand.”

The location is also great for retail, he added, because it’s near the new Emily Carr University of Art + Design campus and there are many offices in the area.

Sloan’s wife, Iona Monk, who works as a couples therapist, did the majority of the publicity the old-fashioned way when the store opened for lunch in early January.

“Iona went to local businesses and apartment buildings and put up fliers,” explained Sloan. “We offer a discount to Emily Carr students, so many of them started walking over for lunch.”

Serving five kinds of soups daily with fresh bread on the side, Sloan also offers two daily sandwiches (one vegetarian) and a salad as well. There is an assortment of baked goods to round off lunch.

Up until the COVID-19 pandemic hit, business was steadily growing, as more and more people heard about the lunch available at the Vancouver Soup Company. Sloan was preparing to open in the mornings starting at the beginning of April. He was going to have smoothies, a hot breakfast bowl and breakfast sandwich as well as freshly baked goods made in-house. But then, coffee shops were forced to close and he had to close his restaurant as well.

Assisted in the sales part of the business by his 15-year-old daughter, Zoe, who is off school indefinitely, Sloan began reaching out on social media. His contacts included Vancouver Talmud Torah, from which his daughter graduated two years ago. The family set up an online order platform for frozen soup with an option for delivery or pick up at the store.

“The community has been very supportive,” said Monk. “We’re doing OK. This terrible situation has forced Steve to grow the business in a way new direction. It shows the potential of this business and that the demand is there.”

In addition to vegetarian, vegan and meat soups, Sloan produces stews and chilis and in his words, a killer mac ’n’ cheese, now all available frozen to go. In this new paradigm, the family feels fortunate to have been able to find a new retail outlet for their business. However, they are hopeful that coffee shops and restaurants will soon be able to reopen so the business can continue to grow. In the meantime, this family continues to serve up the soup – and the comfort – as best they can.

Michelle Dodek is a freelance writer living in Vancouver. She also is the baker for the Vancouver Soup Company, recently incorporating her own business, called ess Baked Goods.

Kind Café offers vegan food

Samantha Emerman opened Kind Café last year. While closed during the COVID-19 pandemic, they are operating a pickup service twice a week. (photo by Olga Livshin)

Kind Café is a warm, airy space, a place for friends to meet and eat together. Or, at least it will be a welcoming meeting place again, after the coronavirus pandemic is over. In the meantime, the restaurant is offering takeout service only.

Jewish community member Samantha Emerman, with her father, Marvin Emerman, opened the café in August 2019. The main idea behind it was threefold: no meat, no dairy, no waste.

“I became a vegan in 2013. I went to a nutritionist college here, in Vancouver. I learned where our meat and milk come from, so I stopped eating them,” Samantha Emerman told the Independent in a recent interview.

Initially, she opened an online business, ran some seminars on healthy eating habits and offered nutrition coaching. She supplemented her income by working at local restaurants and coffee shops.

“Do you know how much garbage Starbucks produces?” she said by way of but one of many possible examples. “In a busy location, they take out the garbage every hour. I wanted to create a space for people to enjoy their meals, while generating no garbage at all. It’s a much kinder way to feed people – kinder to the environment, to our planet.”

Emerman started doing research on what kind of restaurant she wanted. “There are other vegan restaurants in Vancouver. Being vegan has become trendy, but there is no other vegan café, except ours,” she said. “And no eating establishment in the city offers the ‘no waste’ policy, except ours.”

The next important decision was where to set up shop.

“I researched for a long time. We looked into downtown locations,” she said, “but most people in downtown rely heavily on their daily to-go coffee. We checked out the suburbs, like White Rock. In the end, we decided that the best location for our café would be Main Street, with its diverse people.”

And, last August, Kind Café opened its doors on Main Street.

“We offer a vegan menu and we don’t generate any garbage. We don’t even have a garbage can inside,” Emerman said proudly. “We don’t have any plastic or any single-use items here. Everything is reusable.”

The zero-waste initiative extends to all areas of eating, including the takeout aspect of the business. The café doesn’t have paper coffee cups or foam containers for to-go orders.

Before the coronavirus hit, Emerman said, “If people want[ed] takeout, they should come in with their own containers. It took awhile for the people to get used to that idea, but now, most of our customers who want a takeout come with their own containers.”

She called this policy BYOC (bring your own container). “We are passionate about BYOC,” she said. “When you dine inside, we have you covered with metal cutlery, ceramic plates, mugs and glasses. Otherwise, instead of the disposable plastic utensils, paper cups and single-use food containers that are polluting the environment, we kindly ask our customers to bring their own.”

Even with the COVID-19 restrictions, Emerman isn’t sacrificing her environmental beliefs. Instead, she is extending the practice of “renting” containers, which was in place before the virus. The café is temporarily suspending its BYOC policy and is now only offering customers food served in new glass containers for which there is a monetary deposit that will be returned to the customers at a later date, when they return the container so that it can be washed and reused.

“We’re trying to shift the focus away from the single-use mindset altogether,” she said. “Why use any product only once and throw it away? We are here to shake up the food industry, change people’s behaviour pattern, and to make BYOC the norm.”

The demographics of Kind Café are as diverse as the Main Street population. “About 60% of our customers are regulars who work or live in the area,” Emerman said. “Most of them are between 14 and 40, professionals and students. The rest are walk-ins. All kinds of people, really. And people are still discovering us.”

photo - Kind Café opened its doors on Main Street last August
Kind Café opened its doors on Main Street last August. (photo by Olga Livshin)

As a way for people to discover the new café, Emerman has been offering the space for events and seminars on healthy eating. One of the events that fit the café’s no-waste strategy was a clothing swap. “It’s the same principle,” she said. “You don’t want this sweater, but someone else might want it. No throwing away anything.”

The no-waste guidelines apply to the restaurant’s suppliers as well.

“We don’t accept the products in plastic bags. We have our own large containers for the supplies we use,” said Emerman. “The only bags we do accept are paper and reusable. But it took some time to find suppliers who share our beliefs. That’s why we have 11 suppliers for different products, not two or three, like Starbucks.”

The café is a family business. “My father is my partner and mentor,” Emerman said. “He taught me a lot. Most of the recipes are our family recipes or my own, although now that we hired a chef, he contributes, too. My sister is the office admin. My mom does everything that needs to be done. We are a very close family.”

Of course, they have some hired staff, all of whom happen to be, like the Emermans, vegan. “It is not a requirement for working here,” she stressed, “but our staff want to work for us. There are not too many vegan places in the city.”

The majority of work falls to Emerman herself. “Owning this café is the hardest thing I’ve ever done. I do everything. I bake. I manage front and back. I look for suppliers. I do advertising on social media – Facebook and Instagram. It’s a 24/7 job and the most rewarding I’ve ever done.”

To order takeout and for more information on the café, visit kindcafe.ca. The website notes, “We know that getting your hands on certain groceries, specifically vegan food, during this time can be challenging. Although we do not currently have a delivery service, we will be open for a small window, of three hours, twice a week, for you to come pick up orders!”

They request that customers preorder by Friday, 10 a.m., for Saturday pickup and Monday, 10 a.m., for Tuesday pickup. There is an online form to fill out, and an invoice will be provided once your order is confirmed.

Olga Livshin is a Vancouver freelance writer. She can be reached at [email protected].

A virtual community

With COVID-19, we now must connect online.

As the world continues to grapple with the coronavirus (COVID-19) pandemic, Jewish organizations across Metro Vancouver are finding new ways to connect with the public.

Last week, schools and most businesses and places of worship closed their doors to support the provincial government’s directives for new social-distancing policies. For everyone, this change has required the adoption of different ways to address daily needs, like shopping, study and religious practice. It has put increased demand on organizations and businesses to think out of the box when it comes to staying in touch with and supporting their membership, clients and connections. Here’s some of what the community is doing.

New lesson plans

Schools have shifted their classes to online attendance and are creating lesson plans that allow students to study virtually and independently. Some schools, like Richmond Jewish Day School, have sent out private communications to parents, outlining class schedules and continued services. Others are using their websites or other online services to keep families apprised and facilitate the learning curve that students, parents and teachers will inevitably face using the technology.

Students at Vancouver Talmud Torah will have independent study periods and be able to use social media to connect with their teachers and peers. The school is using Google Classroom for study plans and assignments and its website notes that students who are experiencing problems, need to discuss study plans or want to connect with other class members will be able to do so during the teacher’s virtual office hour each day. For families that don’t have a computer available, the school says students will be able to sign out a laptop to use at home (one laptop per family, as inventory is limited).

King David High School’s new multimedia program launched a week ago, and it uses Zoom video services, Moodle and Google Classroom to connect with at-home students. According to KDHS’s website, the school is doing its best to keep schedules and study periods the same as they were prior to the shutdown. It is using classes prior to Passover break (April 3) to test and refine the online structure.

Shalhevet Girls High School is also working hard to keep schedules standardized and reflective of the lesson plans it offers, and students can still connect with one another during the “lunch and shmooze” hour.

Take-out and online

On March 21, the City of Vancouver ordered all in-house restaurant service to cease. Restaurants that provide take-out and delivery services have been permitted to remain open.

Many of Vancouver’s kosher restaurants already provide take-out or delivery services to the public. Omnitsky Kosher, Nava Creative Kosher Cuisine and Maple Grill have enhanced their takeaway and catering services. Some provide service through the DoorDash online app or Uber. Most are urging customers to order with sufficient advance notice.

A staff person at Maple Grill said that ordering ahead is necessary for very large orders, “but we always have take-out between 4 and 8 p.m. for smaller orders.” Patrons should keep in mind that seating – even while waiting for orders – will be closed in all restaurants during this time.

Nava, which has a take-out restaurant at the Jewish Community Centre of Greater, has requested 24-to-48-hour notice on all orders. According to Susie Siegel, although the JCCGV is currently closed, customers can pick up orders by calling or emailing their order ahead of time. Sabra Kosher Bakery also will be open for take-out and larger Passover orders.

Other restaurants that have relied largely on their in-house service have found it challenging to meet the requirements of the city’s precautionary ban. Café FortyOne has announced that it has “made the difficult decision to temporarily close to protect the health and safety of customers and staff.”

Restaurants – including non-kosher establishments like Market Meats – are also accepting orders for Passover and most have cut-off dates for orders. While many kosher restaurants are scheduled to close on April 8 for the week of Passover, customers may wish to call ahead to confirm deadlines for orders and take-out during the current shutdown.

Meanwhile, stores are also struggling. Buchan’s Kerrisdale Stationery on West 41st Avenue, which has a selection of Judaica, among many other items, is now offering delivery service. And Olive and Wild, on Main Street, which offers a variety of Judaica, Passover items, art and home décor items, is transitioning its services to better serve customers who aren’t able to shop in-person.

Simon Zaidel, who co-owns Olive and Wild with his wife Bella, admitted that the COVID-19 alert hasn’t been easy. The owners have added an online store to their website and Zaidel said patrons can either pick up their orders, have them delivered or, for those outside the Lower Mainland, request delivery by Canada Post. He added that the store is currently providing a discount to offset any delivery costs.

Safeguarding the vulnerable

Jewish Family Services, like many organizations, is shifting its services to meet increased at-home demands. Kassidy Taylor, JFS marketing and communications manager, said the organization realizes that the current health concerns are financially and logistically difficult for people of all ages. Its Emergency Care Campaign allows families and individuals to reach out for help with food, deliveries and other social support.

“It is for anyone who needs a meal or grocery delivery, counseling, emotional support or just a friendly phone visit,” Taylor said. “We are trying to support as many people as possible.”

Taylor added that, for many seniors and other individuals, having to stay at home has cut them off from food banks and various resources that don’t deliver. “We are just trying to fill in the gaps as we can,” she said of JFS’s focus.

Individuals needing assistance can contact JFS through its website or by calling the agency’s hotline, 604-558-5719. As well, the emergency care program is in need of volunteers, and those wishing to donate are welcome to contact JFS as well. “There is a lot of need right now,” Taylor said.

On another front, healthcare facilities have been taking successive steps to address the impacts of the COVID-19 outbreak. On March 17, Vancouver Coastal Health announced the closure of all adult day centres, such as the L’Chaim Adult Care Centre at the JCCGV, in an effort to protect seniors and healthcare workers from the virus. Care workers are monitoring participants by phone to ensure that medications, food and support are coordinated as necessary through VCH case managers. More information is available by logging onto the Lower Mainland Adult Care Centre Association’s website and clicking on the appropriate care centre’s link.

As of March 17, Vancouver Coastal Health also restricted visitors to Louis Brier Home and Hospital, Weinberg Residence and other care homes to “compassionate visits” that meet specific limited guidelines for continued care and end-of-life support. VCH stresses the rules are a precautionary measure to keep patients and staff protected.

Most of the community’s organizations have instituted changes to address social distancing and other limitations brought about by the outbreak. Links to each one and an overview of temporary changes are accessible through the Jewish Federation of Greater Vancouver’s website.

Virtual davening

Few Jewish organizations have been as impacted by the call for social distancing than Vancouver’s religious institutions, which have been faced with myriad challenges. Restrictions on attendance (at press time, it was limited to 50 people) and other issues have forced synagogues to rethink how best to both continue regular religious services and provide social and educational support to their members, many of whom are seniors and required to stay at home. It’s also forced organizations across Metro Vancouver to change programs and services for Passover. Most religious institutions have already canceled or transitioned upcoming holiday celebrations to Zoom online services.

On March 21, rabbis from Vancouver Lower Mainland institutions issued a joint statement to congregants outlining the synagogues’ new guidelines for attendance. Many of the congregations have transitioned to online religious services via Zoom video to ensure that their members can stay connected, supported and engaged in religious life.

Congregations Schara Tzedeck, Beth Israel, Temple Sholom and others are providing daily and/or weekly minyanim online, along with classes and “meetings” throughout the day.

Most congregations are also working to fill the gap when it comes to much-needed social interactions for teens and younger members. Synagogues have found ways to both address concerns about halachah and ensure that members struggling with the impact of isolation are supported.

Both Schara Tzedeck and Beth Israel issued new cemetery guidelines earlier this week, calling on members and guests to adhere to practices that help safeguard both the participants and others who may be at risk from exposure to the virus. Cemetery facilities are closed to the general public. Burials are, in most cases, limited to family members, with some allowances to ensure that there will be enough attendees for a minyan so mourners can say Kaddish, and unveilings have been canceled to April 30 at least. Congregants and those interested should contact the synagogues in charge for more information on the revised guidelines.

Helping those in need

Many Jewish organizations are also finding ways to help those most vulnerable get financial aid if needed. The Hebrew Free Loan Association has announced that it will lend up to $2,000 to individuals or families impacted by loss of a job or other economic problems stemming from the coronavirus outbreak. Organizations, like Or Shalom, for example, are accepting donations within its congregation to help those struggling from illness or loss of income.

***

For the most comprehensive list of community resources and organizations, visit jewishvancouver.com/covid-19-updates.

Jan Lee’s articles and blog posts have been published in B’nai B’rith Magazine, Voices of Conservative and Masorti Judaism, Times of Israel, as well as a number of business, environmental and travel publications. Her blog can be found at multiculturaljew.polestarpassages.com.

Food as great as views

Courtney Hazlett in Malta, one of the many places she has visited to record her Netflix program Restaurants on the Edge. (photo from marblemedia and OutEast Entertainment)

For producer Courtney Hazlett, traveling around the world for her new Netflix series, Restaurants on the Edge, has been an unforgettable, rewarding experience.

The premise of the show is to take struggling restaurants that have incredible locations with breathtaking views but ordinary or subpar food, and turn them around. A team of experts – chef Dennis Prescott, designer Karin Bohn and restaurateur Nick Liberato – come in and transform the establishments into magical eateries. The show is co-produced by marblemedia and OutEast Entertainment, which is a company run by Hazlett and her husband, Steven Marrs.

“We go around the world with a team of experts and, in a positive way, find restaurants that aren’t living up to the beauty of their location and help change that,” said Hazlett, who is also the show’s creator. “We change the décor, menu and business model. We want to add menu items that speak to that destination.”

Hazlett, who lives in Los Angeles, came up with the idea for the program while eating outdoors at a restaurant in Venice, Calif.

“We often go to places where the better the view, the worse the food,” she told the Independent. “That was the seed. I thought, we can go around the world, find restaurants that aren’t living up to the beauty of their location and help change that. My initial impression was, because of the spectacular view, restaurant owners felt they didn’t have to go all out with the food. But that wasn’t the case. It’s not that they aren’t trying, it’s just that a lot of restaurant owners are in over their head.”

In helping decide what changes needed to be made in each restaurant, Hazlett said they first went to social media to see what people were saying about the establishment. They looked at reviews on Tripadvisor and Yelp and read the comments patrons made.

“What I was most passionate about was the storytelling aspect,” she said. “We went out and met people who lived there. In some ways, the story of community shows up on the plate.”

Since it’s being aired on Netflix, it must be a global show, Hazlett explained. “We had to show as many corners of the earth as we could. It’s a lot of globetrotting.”

In Season One, released on Netflix in Canada last week, on March 14, the team traveled to Malta, Hong Kong, Tobermory (located in Ontario four hours north of Toronto), Costa Rica, Austria and St. Lucia.

Hazlett said Tobermory looked like the Caribbean, with gorgeous blue and green water, underground caves, cliffs and ancient forests. Tobermory is almost completely surrounded by water, with Lake Huron on one side and Georgian Bay on the other. The team chose to make over a seasonal restaurant called Coconut Joe’s.

“The owner was a sweet guy who was struggling with the business,” she said. “He loves to travel and wanted to make a restaurant inspired from his travels. That main inspiration was palm trees, and he wanted to have menu items reflecting any place you would find a palm tree. He had about 30 items on the menu – from Thai to Caribbean food, all over the place. The décor was tiki but not in a good way. The restaurant owner’s busy season is only eight weeks of the year because it’s so far north. Since we filmed the episode in the busy season, he had to shut it down one and a half of those weeks in June.”

The designer’s goal was to transform Coconut Joe’s from tacky tiki to chic tiki. The chef’s goal was to celebrate local food as well. At the end of the restoration, the owner was grateful and thrilled with the results.

Season Two, also released on March 14 in Canada, brought the team to seven more destinations, including wine country in British Columbia’s Okanagan Valley. There, they chose to transform the Outboard Waterfront Pub.

“The owners of the restaurant are such an integral part of the story we tell and, in this case, we were thrilled to include a father-daughter team, Campbell and Anne Stewart,” Hazlett said. “Campbell is hoping to retire sooner rather than later and leave the restaurant in Anne’s hands, and Anne, when we filmed, had an infant. So they’ve got a lot on their plate.”

Hazlett said she has always loved food and cooking. Born and raised in Pittsburgh, she earned a degree from Tulane University and a master’s degree in journalism from Columbia University. She went on to work at People magazine and OK! magazine, then was a correspondent for MSNBC, covering pop culture for MSNBC, as well as Today, Morning Joe and more, before running entertainment teams for NBC News Digital.

“Around 2012, I started producing,” said Hazlett, who moved from New York City to Los Angeles. “Then I started to develop content and, in 2014, created the production company OutEast Entertainment. ABC just ordered a medical drama pilot from us called Triage; it’s directed by Jon Chu, who directed the upcoming film In the Heights.”

Although Hazlett is Jewish and raises her children Jewish, she was born Christian.

“What happened is my mom never knew her father and, later in life, found out he was Jewish, and it unlocked something in me,” she explained. “Growing up, I always gravitated towards Judaism. My husband of eight years [Marrs] was a lapsed Catholic and we both converted. For us, as we started to lean into the Jewish traditions, it became such a centring force for our family. Over time, we started to keep Shabbat and celebrate Jewish holidays. We wanted our kids to grow up Jewish – they go to religious school and we are super-active in our temple. Converting became an easy choice for both of us and it made a lot of sense.”

In keeping with her Jewishness, Hazlett would love to find a location and restaurant in Israel. “Next season, I would love to film in Israel and other Jewish places,” she said.

Hazlett admitted it was a lot to ask an owner to close down his or her restaurant while her crew did renovations, especially if the restaurateur had a cash flow problem. “But, on the flip side, being on Netflix is great advertising for them,” she said, adding that they don’t compensate the restaurants, but they do pay for the cost of the makeovers. “In fact, I received notes from the restaurant in Malta that he has had more than 2,000 people reach out to him because of the show. That’s a lot of new customers!”

Alice Burdick Schweiger is a New York City-based freelance writer who has written for many national magazines, including Good Housekeeping, Family Circle, Woman’s Day and The Grand Magazine. She specializes in writing about Broadway, entertainment, travel and health, and covers Broadway for the Jewish News. She is co-author of the 2004 book Secrets of the Sexually Satisfied Woman, with Jennifer Berman and Laura Berman.

New start for Café Forty One

Chef Menajem Peretz (above) has partnered with Yamila Chikiar and chocolatier Daniel Presman. Peretz and the couple met through a mutual friend, and the three now co-own FortyOne Catering, Neshama and Café Forty One. (photo by Lauren Kramer)

It’s a new year and a new beginning for the restaurant at Oak and 41st. Café Forty One is under new ownership and has reopened at its former location, following the closing of Shuk Eat + Play several months ago. The three entrepreneurs at its helm are energized, excited and ready to feed Jewish Vancouver with soul food that’s kosher, delicious and caters to both the sweet-toothed and those who prefer savoury.

About 50 people showed up for the grand opening of Café Forty One last Thursday. Menajem Peretz, by now a well-known face in Vancouver’s kosher catering scene with a well-deserved reputation for culinary excellence, was in the kitchen. The trays that emerged carried crispy avocado spring rolls, bruschetta, and latke sandwiches filled with smoked salmon and sour cream.

photo - Yamila Chikiar and Daniel Presman
Yamila Chikiar and Daniel Presman (photo by Lauren Kramer)

Peretz’s co-partners, Daniel Presman and Yamila Chikiar, managed the reception, displaying their talent behind the glass display case, which featured an assortment of pastries, mini-cakes, bonbons (Presman’s exquisitely decorated chocolate squares with liquid fillings), cupcakes, strudel, muffins, cake pops and blintzes.

“In the two months before we opened, we put up new lighting, re-did the décor and renovated the tables,” said Chikiar, who moved to Vancouver from Buenos Aires 16 months ago with her spouse, Presman, mother-in-law and two children. Presman, a chocolatier who sold his bonbons to five-star hotels in Argentina, went back to work making kosher chocolates under the brand name Neshama, and the artistic, rich treats were quickly picked up by Superstore.

photo - Neshama chocolates
Neshama chocolates (photo by Lauren Kramer)

The couple met Peretz, who is also from Buenos Aires, through a mutual friend and hit it off immediately. Peretz was impressed with the bonbons and asked Presman to supply Neshama chocolates to his catering company. The relationship evolved and Group 41 was the result, a parent company that encompasses FortyOne Catering, Neshama and Café Forty One, and is owned and operated by all three partners.

“It was like a blessing when we met Menajem,” Chikiar said. “It’s difficult immigrating to another country and we had a hard year at first. But then opportunities started presenting themselves and it was like G-d was guiding us on a path.”

Café Forty One is a dairy establishment following Chalav Yisrael protocols, while FortyOne Catering offers meat, dairy and pareve meals. Chikiar is heading up marketing and communications and managing the front of house for the restaurant, while Presman heads up the sweet department and Peretz masterminds the savoury.

“The idea is to offer big portions and to give Café Forty One diners something extra,” Presman explained. “For example, all our sandwiches come with a shot of the hot soup of the day and, with any hot drink, we’re giving diners two free bonbons.”

The menu includes soups, salads, falafel and hummus plates, shakshuka, blintzes, omelettes, pizzas and sandwiches, as well as a wide assortment of sweet treats. The restaurant is open 10 a.m.-5 p.m. Sunday through Friday and underground parking is free for diners.

Lauren Kramer, an award-winning writer and editor, lives in Richmond. To read her work online, visit laurenkramer.net.

New hummus in town

Jay Eidelman, left, and Adi Kabazo serve up plates of hummus at the Vancouver Jewish Film Festival earlier this month. (photo by Lior Noyman Productions)

It was Camp Miriam that brought Vancouverites Jay Eidelman and Adi Kabazo together, but it was hummus that ignited their competitive spirit and, ultimately, their new business together, Hummus Express.

Kabazo is an Israeli business and marketing consultant who came to the city 14 years ago and really misses the whole experience of hummus in Israel. “As any Israeli who moved here can tell you, we know what the good stuff looks and tastes like when it comes to hummus, and we crave the experience of sitting in an often-loud place, enjoying a plate of hummus with some warm topping as a meal,” he said. “It’s a truly fulfilling experience in many ways, and we miss that.”

Eidelman is a Montreal-born writer and editor who teaches in the University of British Columbia’s summer school and describes himself as a foodie. “Montreal is a big food city with great Mediterranean Jewish-Israeli cuisine,” he reflected. “I spent significant time in Israel and loved treating myself to a meal of hummus on Friday mornings when I was studying at Hebrew University. It’s a fond memory and one I wanted to recreate.”

The two started discussing the best hummus in Israel while on a work weekend at Camp Miriam, and then started making and comparing their respective hummus recipes. “As we were doing this, we thought, maybe it could be a business,” said Eidelman. “For me, this was a passion and a dream that I want to see fulfilled.”

In August, the pair took a trip to San Francisco to check out its hummus scene and returned inspired. They invested in some equipment and, just before Rosh Hashanah, started making hummus in the kitchens at Congregation Beth Israel and at Temple Sholom. Today, they offer hummus and a few vegan salads, pickles, sauces and breads on order, and sell their products at various community events and festivals. Knowing how many restaurants open and fail, they’re moving slowly with their small business.

Of course, there’s hummus already in Vancouver – anyone who frequents a grocery store will tell you that. “But ours has no preservatives and is not meant to have a shelf life of weeks or months,” said Kabazo. “It’s smoother, creamier and has a different quality and flavor.”

The pair uses chickpeas, tahini, garlic, lemon juice and salt in their recipe, importing their tahini and taking care not to add any extra fat or chemicals.

“Ours is a very natural hummus and we like it served as a meal, with a warm topping like Adi’s shakshuka or my eggplant salad,” Eidelman said.

Their toppings are exclusively vegan and vegetarian and there are no plans to create any meat toppings in the future.

Kabazo and Eidelman hope to have some pop-up locations by renting a restaurant for a day and offering an Israeli, hummus-centric breakfast. But, for the time being, they’re making hummus once a week and scheduling tableside sales of food-to-go at events including the Eastside Culture Crawl, which runs to Nov. 20, and the Chanukah party at the Jewish Community Centre of Greater Vancouver Dec. 4.

They’re immensely grateful to Beth Israel and Temple Sholom for providing them with access to their kitchen facilities and giving them community exposure through various events.

“We’re doing events like last weekend’s Vancouver Jewish Film Festival [Nov. 6], where we fed 200 hungry movie-goers with hummus prior to the screening of Hummus! The Movie, and we’re relying heavily on social media to spread the word,” Eidelman said.

Deep down, Eidelman knows he and Kabazo are offering a much-needed product that carries a combination of memory, tradition, taste and skill.

“If Vancouver wants to be a world-class city, there’s an element missing, and that’s world-class hummus,” he said.

For orders, visit hummusexpress.ca or email [email protected].

Lauren Kramer, an award-winning writer and editor, lives in Richmond. To read her work online, visit laurenkramer.net.

Connecting local food fans

With the Tangoo app, Paul Davidescu, centre, brings together restaurateurs, social influencers and diners. (photo from tangoo.ca)

Food is more than nourishment, says Paul Davidescu, it builds community. The Vancouver entrepreneur is behind an app that aims to unite people over food.

“We are passionate about creating community,” said Davidescu, whose company, Tangoo, is connecting local food fans. “The way that we believe you create community is over the dinner table, where you get people together for dinner, brunch, what we call breaking bread, because that’s when the big ideas get created, that’s when people find love, that’s when people really get together.”

For restaurateurs, Tangoo promises to “attract the perfect customer by sharing your business story through social media influencers, our pocket concierge app, and integrated marketing solutions.” For diners, Tangoo offers “the pulse of the city’s best dining experiences, exclusively recommended by foodie influencers featured on the app.” And, for social influencers – a relatively new but increasingly powerful demographic – Tangoo offers a front row seat to emerging food trends in the city.

Davidescu, who graduated from the University of British Columbia’s Sauder School of Business in 2012, explained that businesses are having an increasingly difficult time connecting with young consumers through traditional media.

“Nowadays, PR [and] social media are turning into one, especially if you’re looking at targeting millennials,” he said. “They don’t really watch TV anymore. They’re on social media.”

Tangoo’s approach is to provide information through their mobile app that helps potential customers get a sense of a restaurant’s personality. Part of the experience includes the opinions of local figures like chef Vikram Vij, record label founder Ari Paunonen and lifestyle expert Natalie Langston on their favorite meal destinations.

While the Tangoo app has about 20,000 users, Davidescu’s vision is to leverage the existing audiences of influencers. By inviting well-known figures and social media bigshots to be the first to experience, say, a new summer cocktail or a dining room’s revamped menu, Tangoo helps restaurants get their news out to the people who most closely follow such things.

“We started to actually connect these influencers who we already have on our app with the actual restaurants directly,” he said. “Not to the point where they’re just recommending them on our app, but they’re actually going into the restaurant and they’re tasting the food and actually posting on their own Instagram.”

Influencer marketing, as it is known, is Tangoo’s bread and butter.

“Think of it as more informal PR,” he said. For businesses with tight budgets – and restaurants tend to operate on narrow margins – conventional media can be very expensive and social media can be a time-consuming gig.

“You resort to either not doing social media or giving it to your manager at the bar who is multitasking and will never, ever do a very good job on that,” said Davidescu.

Tangoo aims to do the work for the restaurant by connecting them with social media figures with foodie followers.

“It’s kind of like getting guaranteed press through a very targeted channel,” he said. “We are trying to make PR really affordable for restaurants, that’s the core. They’re the ones that nurture community by being alive and keeping things interesting.”

Right now, Tangoo is busy with the Vancouver food scene, but Davidescu said it could grow organically to other cities in future.

“There are a lot of restaurants in Vancouver,” said Davidescu, who was born in Mexico and came here as a child. He was a camper and counselor at the Jewish Community Centre of Greater Vancouver, Camp Hatikvah and Camp Biluim in Quebec. When he was a student at UBC, he helped organize an interfaith discussion group. As part of his co-op studies in business school, he had placements in Germany and Barcelona.

Davidescu said there is a connection between his Jewishness and his devotion to food and connecting over a meal. Community is built across the table, he said.

“Food is cultural,” he said.

“It’s a way to just bring people together.”