Vodka's Dead...Long Live Belvedere! Posted January 19, 2012
Monday, February 13, 2012 at 7pm Chambar - 562 Beatty Street Vancouver, BC $110.00 per ticket - Click here to buy tickets online. Reservation Phone Number – 604-879-7119 Join Claire Smith, Belvedere Vodka and Chambar Restaurant as we experience the soap opera that is Vodka’s life story. In the ultimate cliff hanger, you will determine whether Vodka deserves to be the ‘comeback kid’ or relegated to the bottom of the mixology league. As told by the medium of ‘Vodka’s Greatest Hits’, with an exclusive sneak peek into Belvedere’s secret flavour library, plus lots and lots of caviar, this dinner aims to transform your opinion of vodka from the anonymous anti-hero of your drinks, into something dazzling and surprising; perhaps even a little bit brilliant. More Info
We recently expanded and evolved The Dirty Apron Cooking School to include a delicatessen. A place where people can go to be inspired by interesting ingredients for the kitchen, or grab one of the city’s most delicious sandwiches.
A special feature for the holiday season is well though out gift boxes that you’ll be proud to give, and happy to receive. Forget the cellophane, stale cracker baskets and think inside the box. We’re offering a new spin on culinary Christmas gifts this year full of delicious artisanal ingredients. Special gifts for family, business to business and friends. These gift boxes will impress anyone on your list. Supplies are limited, click here to see gift giving with serious style! www.dirtyapron.com/giftbox Add a Comment
Fresh Lunch Delivered & Catering Made Easy Posted November 23, 2011
The Dirty Apron Delicatessen is now delivering gourmet to your office. From personalized lunch boxes, thoughtfully prepared sandwiches and garden fresh salads to platters of local cheese and charcuterie, The Dirty Apron is your epicurean answer to office hunger. Order online now for next day delivery www.dirtyapron.com/deli
Looking to throw an office event with a touch of class? Let the Dirty Apron Delicatessen take care of all your corporate catering needs. From cheese and charcuterie platters to sandwiches our team can expertly prepare anything you need this upcoming holiday season. Call us at 604-879-8588 ext 3 or e-mail orders@dirtyapron.com for more information. Add a Comment
We are Carbon Neutral Posted November 23, 2011
It's not easy being green, especially for a restaurant. For the last two years, we’ve focused on waste reduction, implementing innovative composting and recycling programs, and switching all our products to be environmentally safe. We are one of two restaurants in BC to to hold Carbon Neutral certification, and we made this move because we care. The task has not ended as there is always room for improvement. If you’re interested to know more about the immense waste reduction and the journey to get here we will be posting this information on our website along with a 'how to' for other restaurants in the New Year.
Applied Arts Magazine - Design Awards Posted September 09, 2011
Congratulations to Glasfurd & Walker, who designed the packaging for Chef Nico Schuermans signature spice line for being featured in Applied Arts Design Awards. The spice line features fresh individual and mixed spices, including a six pack of Nico's favourite spices, and a selection of rubs and salts.
To purchase spices visit The Dirty Apron Delicatessen, available in store at 540 Beatty Street. Crosstown, Vancouver.
Vancouver Magazine Restaurant Awards 2011 Posted April 27, 2011
Chef of the Year
Nico Schuermans
CHAMBAR
A meal at Chambar is unpredictable in the most delightful way. The Euro-Vancouver cooking, with its North African influence, is “a welcome change from the relentlessly local focus of so many rooms.” That’s not to say that consistency isn’t a hallmark of the Beatty Street restaurant—our Chef of the Year Nico Schuermans, 34, has been turning out “classic” Chambar dishes, like moules Congolaise with tomato coconut cream, since the room opened in 2004. But his marrying of farm-fresh proteins to warm-clime flavours, like smoked paprika and sumac, allows for endlessly creative dishes to emerge from his kitchen. The opening of Chambar five years ago was meticulously documented in our pages: “They seemingly have all the components for success: ambition, energy, native charm, street smarts, pedigree and experience that defies their youth.” Five years on, the burgeoning empire on Beatty Street includes packed-to-the-rafters Chambar, neighbouring Café Medina (see Best Breakfast), and the runaway-success that is the Dirty Apron cooking school and deli (serving the best sandwiches in the city). Our judges noted that Schuermans “gets half the credit he deserves; he’s got great vision, and is a great talent.” Credit paid where credit due. Link to article.
WARNING:The following information may contain wit, humor and verbal abuse.
We, the owners & creators of Chambar Restaurant would like to congratulate Fissal Oubida, the new owner of Chambar Belgian Bistro in Shanghai in opening his new restaurant.
We often wish that someone had given us advice when we opened that could have lowered the hurdles - so would like to share what we hope will be valuable advice:
We'd like to offer our assistance with your menu, which aside from the mussels is getting repeatedly slagged on shanghai blog sites. Although this blogging phenomenon by self proclaimed food critics and possibly sex deprived individuals (why else would you be posting these comments at 2am) are not always complimentary, there are some great people who are genuinely passionate about food. Anyways, feel free to peruse the menu section of our website as it's continually changing and an easy way for the conceptually challenged to get new ideas.
Please switch to using sustainable seafood, we know this is not a priority in China, considering they're still serving shark fin soup - but give the our oceans a break will you.
We would strongly advise against serving half waffles (give people the whole damn thing) and DO NOT top with spray can cream and chocolate out of a tube!!
Ditch the gingham table cloths, Belgium has no alpine chalets & Heidi is not from this country - although there are some hot blondes.
If you are going to advertise a url (www.cham-bar.com) you may want to register it first. Now that we own it, it points to this news page which exposes your blatant incompetence for being original.
If you are going to blatantly steal our logo, which took owner & designer Karri Schuermans about 100 hours to create old school typography style, please don't insult her further by adding brush script text below it, and definitely don't add photoshop glow filters - please, this is graphic blasphemy.
It was nice of you to be a patron of Chambar while you lived in Vancouver. We hope all our guests take home a wonderful experience - but not the name, logo and concept. Granted a Belgian style restaurant is by no means an original concept, it helps to have a Belgian chef as good as Nico Schuermans. Don't get us wrong, we take no ownership of the cuisine from this small country (with a big beer list) that many can't locate on a map. Be sure to take legal letters that arrive in the mail quite seriously, especially the ones stating that the 'Chambar' name and logo you've used are already registered in China. Take this from someone's foresight, which has now become your hindsight.
For any of you readers who happen to visit Shanghai, please be sure to ask Mr Oubida what 'Chambar' means. - First person to retweet the link to this article from our twitter page with the real meaning of Chambar gets a case of Chambar Ale. www.twitter.com/chambar. If you don't know what Chambar means, make something good up and post on our Facebook page. The winner will also receive a case of Chambar Ale.
DISCLAIMER: You have received this message from the original Chambar Restaurant in Vancouver, Canada. This message is intended only for those who may confuse or think we are in any way related or associated with the Chambar Belgian Bistro in Shanghai. We consider ourselves privileged as imitation is the sincerest form of flattery. Any other distribution, copying or disclosure of our logo or name is strictly prohibited as stated by trademark law. This e-mail is intended for your own humour.
Below is an excerpt from our trademark registration in China:
Haden Fig Pinot Noir 2010 If you're not a Pinotfile, this should help. Owner/Winemaker Erin Nuccio has crafted this beautiful expression of everyday pinot using grapes sourced from various dry-farmed, organic and biodynamic vineyards in the Willamette Valley. The wine is light-medium and has a caressing appeal. Slick cherry lace, cinnamon, cardamon, raspberry, cocoa powder and ribbons of savory rosemary. A round, creamy texture with bright acidity balances perfect with food and gives a mouthwatering finish. The label was created by local artist Eli Halpin (www.EliHalpin.com) depicting the Saw-Whet Owl.
Pairing suggestions for Chambar menu items: Appetiser - Betterave & fenouil Main - Canard et chevre For descriptions of these menu items please visit our MENU section.
Winemaker Chester Osborn continues to amaze with this seductive Australian exlixor. The long stemmed, sticky flowers of the Love Grass, which grows wild around the vineyard, affectionatly attaches itself to your clothes. The wine is intriguing and more scaled-back then you expect. It showcases a style becoming more popular out of Australia offering great versatility with a range of food. It has layers of elegant liquid violets, ripe raspberry, seductive plum, mulberry, savory black olive, exotic cinnamon spice and cured meat.
Pairing suggestions for Chambar menu items:
Appetiser - Carpaccio de chevreuil Main - Bison et choron fumé
For descriptions of these menu items please visit our MENU section.
Grower Champagne is something I’m on a campaign extolling the virtues of. Think of them as an artisanal approach to wine making. The wines tend to be more focused, terroir driven and, for the money, just seem to express more soul. Dhondt is perhaps one of the best values in understanding this expression. This Blanc de Blancs is richly textured with a layered, complex composition of honeysuckle, grilled Brioche, lemon peel, white flowers, Granny Smith apple and roasted pecan. All laced with an impressive, balanced acidity and mineral finish. Considering the price, I dare you!
Pairing suggestions for Chambar menu items: Appetiser - Les coquilles st. jacques Main - Canard et chevre
For descriptions of these menu items please visit our MENU section.
Bartier Scholefield Rose '10 Have no illusions. Rose is a year-round option that you should consider every time you pick your wine. And this Rose, made from 100% Gamay, should be at the top of every list. Michael Bartier (ex Road 13 Winemaker) and David Scholefield (former BCLDB buyer and all-round wine genius) teamed up to create this compelling treasure. It exudes a stunning embrace of fresh cherry, watermelon, rhubarb, forest flowers and tease of spice through the finish. The wine has texture, depth and purpose. It's the kind of wine you'll tell your friends about. It was crafted at the new, world class, Okanagan Crush Pad. I expect you'll be hearing a lot more about it down the road.
Pairing suggestions for Chambar menu items: Appetiser - Thon et chorizo Main - Morue et saucisson de Paris
For descriptions of these menu items please visit our MENU section.
Domaine La Galine 2010 Minervois The Lorgeril family have been land owners in the South of France since 1620. They have mastered the art of understanding what the vineyards surrounding Carcassonne have to offer. La Galine is a traditional, regional blend of Syrah and Grenache. The wine has lots to offer the Fall season. Medium body with precious depth. A warm, arousing, textural fusion of wild berry compote and savory toasted herbs. Violets, cedar and Asian spice bring the plum core to a standing ovation. The wine is comforting and relaxed.
Pairing suggestions for Chambar menu items: Appetiser - Le mini mechoui Main - Tajine d’aziz à l’agneau
For descriptions of these menu items please visit our MENU section.
Chateau Pech-Celéyran 2010 This is a near genius wine from La Clape, in the Languedoc region of southern France. In 1868, the winery was handed down to Isaure, grandfather of famed artist, Toulouse-Lautrec. It is a blend of traditional, regional varietals. Grenache Blanc, Bouboulenc, Marsanne and Rousanne. The wine itself is loaded with gorgeous Orchard fruit, meadow flowers and minerals. It is surprisingly fresh, luscious and opulent. Medium bodied with a subtle hint of vanilla cream to fill out the back palate. This is one wine you really want to explore with. It opens so many new doors.
Served by the Glass or Bottle.
Pairing suggestions for Chambar menu items: Appetiser - Peche et Tomate Main - Bouillabaisse à ma facon For descriptions of these menu items please visit our MENU section.
Martinelle Ventoux 2009 German wine darling, Corinna Kruse, created a wine that offers up so much value, it should make others wine makers want to hide under their beds. For the price, this red is so sleek, seductive and engaging I would challenge any Chateauneuf du Pape to go dollar for dollar with it on the table. A traditional blend of Grenache, Syrah and Cinsault, it shows off a caressing soul of grilled herbs, baked cherry and fig jam, rustic leather, white pepper spice and a touch of pronounced acidity to balance with food. Tannins are forgiving. Here’s your ‘Wow’ factor wine.
Pairing suggestions for Chambar menu items: Appetiser - Le mini mechoui Main - Tarte de porc et rhubarbe
For descriptions of these menu items please visit our MENU section.
Gabrielle Simmers is the brain-child behind this impressive effort from Hawke’s Bay on the Northern Island of New Zealand. The operation is just 8 acres of love. This sauvignon is set apart from its competitors with a relatively low, plush acidity. It shows a great expression of terroir and boasts a beautiful, mineral-driven, stone fruit core wrapped with passion fruit, honeysuckle, spiced guava and lime notes. The wine comes with a unique 'Crow-Cap' closure that is to be embraced not feared. On the table you'll find the wine cool and refreshing.
Organic and Sustainable.
Pairing Suggestions with Chambar menu items :
Appetizer - Carpaccio d'omble de l'artique
Main - Dégustation de flétan
For descriptions of these menu items please visit our MENU section.
Miner 'Gibson Ranch' Sangiovese 2007 Simply put, this wine is a show-stopper. Miner, a graceful Napa winery, has managed to create an amazing Sangiovese that actually tastes like its from Italy. With fruit sourced from Mendocino, it shows more like a baby Brunello. Medium to full with succulent spicy plum, Morello cherry, worn-leather, intoxicating spice and cedar. The wine has perfect harmony between acid, tannin and fruit.
Pairing suggestions for Chambar menu items: Appetiser - Le mini mechoui Main - Entrecote de Boeuf
For descriptions of these menu items please visit our MENU section.
Springfield Estate ‘Life from Stone’ Sauvignon Blanc 2009
Located in the Robertson Valley of South Africa’s Western Cape, the Brures family have been established since 1688. This white has intense aromatics of red pepper flesh, passion fruit, flint and herbs. There is a stunning mineral foundation that builds to a vibrant core of acidity balanced with stone fruit, nettle, honeysuckle, fig and exotic tea. Think Sancerre sophistication meets New Zealand arrogance. Just in time for summer!
Pairing suggestions for Chambar menu items: Appetiser - Salade Halloumi Main - Bouillabaisse a ma facon
For descriptions of these menu items please visit our MENU section.
Russ and Mary Raney produced their first vintage in the Willamette Valley in 1986. Keeping yields low, and giving little intervention, they manage to create meaningful wines with serious purpose.
This pinot showcases traditional values with modern means. Cherry, strawberry flowers, mocha, mushroom and earth wrap around a core of finesse and elegance. Light but expressive. And when no ones looking, you’ll want to drink it right from the bottle.
Pairing Suggestion with Chambar menu items: Appetizer – La brasserie Main - Le fletan et queue de beouf
For descriptions of these menu items please visit our MENU section.
Honig Sauvignon Blanc 2009 Winemaker Kristin Belair practices 'Green' farming and sustainability to craft the wines at Honig in the Napa Valley. Matured 60% in stainless steel to retain a fresh elegance and 40% neutral oak for depth. The wine is simply gorgeous! Lavish and loaded with Tropical fruit, melon, grapefruit, gooseberry, mango and a belly full of minerals. Sweet spice, orchard fruit and citrus flowers through a sunburst finish. This is an unbelievable value here in BC.
Pairing Suggestion with Chambar menu items: Appetizer – Salade Halloumi Main - Moules Coquotte
For descriptions of these menu items please visit our MENU section. Available at various Private Wine Stores
This is a great wine to help dispel a few myths: 1. Bubbles are not just for celebration. Sparkling wine can, and should be, for everyday consideration and consumption. Especially at this price. 2. Rosé does NOT (always) mean sweet.
The Segura Viudas family dates back to the 11th century. The wine is made using the méthode champenoise. Method of production. That is to say the same way your very expensive Champagne is made. Hailing from Torrelavit, in the heart of the Cava region of Spain, they primarily use the locat Trepat grape to produce this vibrant and purposeful wine. Delicate, crisp and brimming with crushed raspberry, focused grenadine and sun warmed cherries. A soft, creamy texture finishes like silk on your palate.
Pairing Suggestion with Chambar menu items:
Appetizer - Soupe de celeri-rave & gruyere Main - Moules Congolaise For descriptions of these menu items please visit our MENU section.
Available by the glass or bottle here at Chambar. You can look for it at various private wine store or your local BCLDB store.
This month we feature the first winery to export wines from a relatively new region called La Pampa in central Argentina. Consulting winemaker, Paul Hobbs, puts his skills into helping make this fantastic cabernet. ‘25/5’ is the name of the village where the winery is located, Vente Cinco de Mayo.
Beautifully crafted with elegant finess. Cassis, blackberry, cigar box, leather, soft vegetal notes and black currant through the middle. Balanced tannins keep it honest with food.
Pairing Suggestion with Chambar menu items:
Appetizer - La brochette d’autruche Main - Tajine d’aziz à l’agneau For descriptions of these menu items please visit our MENU section.
Callia Alta (The Spirit of the Woman) is located in the Valley of Tulum in the San Juan province of Argentina. This region was actually founded in 1552. Today, winemaker Fabian Miranda, crafts brilliant wines at Callia Alta. The style of this Malbec is so accessible and easy to enjoy it is a must for anyone who enjoys wine of any calibre. Fruit forward with blueberry and plum marmalade, elegant, soft spice, roasted fig and silky, smooth mouth feel. Versatile with a range of food and easy to enjoy on its own.
Pairing Suggestion with Chambar menu items: Appetizer - Le mini méchoui Main - Entrecôte grillée For descriptions of these menu items please visit our MENU section.
Available exclusively at Chambar and Marquis Wine.
Chateau Ste. Michelle ‘Orphelin’ 2005 There’s no denying it. Fall is here and we’ve found the perfect solution. A cozy red that will love you back.Fruit is sourced from the Columbia Valley in the shadows of the Cascade Mountains in Washington State for this show-stopper.This wine is largely modeled after the reds of the Rhone Valley in France. There are 9 grape varietals with Syrah, Grenache, Cinsault and Mourvedre dominating the blend. Lots of spice, garrigue, kirsch, dark berry, smoke, and peppery aromas and flavors. It shows fantastic development with dried flowers and wild berry jam compote lace though the center.Medium bodied with loads of character and a smooth, polished elegance.Versatile and alluring.
Pairing Suggestion with Chambar menu items: Appetizer - La brochette d’autruche Main - Tajine d’aziz à l’agneau For descriptions of these menu items please visit our MENU section.
The Orphelin is a rare gem from a very well known winery.
You can only buy this wine here with us at Chambar or exclusively at Kitsilano Wine Cellar.
25 years ago Tony Soter started creative wines of world-class stature at this Napa Valley winery. Although known for their Pinot Noir and Chardonnay, they make a tiny amount of this astonishing Pinot Gris.
From Alsatian clones grown in the cooler climate of the Carneros Appellation they produce this fashionable, Old-World style white.
It shows off gorgeous aromas of stone fruit, honey suckle and jasmine. Loaded with white peach, nectarine and Meyer lemon on the palate all blessed with a minerality that keeps it pure, focused and refreshing.
Sorry but they make so little of this sexy wine that it will only available here at Chambar. 5 cases came into BC.
Pairing Suggestion with Chambar menu items:
Appetizer - Moules Frites Vin Blanc Main - Flétan aux Pistaches For descriptions of these menu items please visit our MENU section.
Bodegas Emilio Moro ‘Resalso’ 2009 Available by the glass or bottle.
This week we look to the infamous Ribera del Duero region of Spain for another fantastic value.
Emilio Moro is a flagship winery of this region crafting delicious, approachable, world-class wines. ‘Resalso’, named after the first vineyard they plated in 1932, is their entry-level wine made from 100% Tinto Fino (Tempranillo). Saturated purple in color, it has an enticing, perfumed nose of minerals, violets, black cherry and plum. On the palate, it opens to a savory core with soft spice, Morello cherry, roasted fig and a suggestion of vanilla from the 4 months it spends in French oak. It finishes with an exploring depth and elegant persona.
Pairing Suggestion with Chambar menu items:
Appetizer - Le mini méchoui Main - Entrecôte grillée For descriptions of these menu items please visit our MENU section.
Resalso was just released and you can find it in private wine shops around the lower mainland. Liberty Wine Merchants (Various locations) Everything Wine (North Vancouver)
To celebrate our 5 year anniversary we produced Chambar Ale, a beer created to pair with Chef Nico Schuermans food. The stunning bottle design by Glasfurd Walker features 22 carat gold lettering has been picked up by Coolist. The beer is now available in preferred beer & wine stores, cafe's, restaurants and nightclubs here in Vancouver. Check this website www.chambarale.com for locations or come enjoy on tap exclusively at Chambar.
In a market the forces us to search for true value, this wine over delivers in every way. In 1997, Remoissenet de-classified their Puligny Montrachet to create this gem, giving it amazing value.
The secret here is the vintage. At 13 years old it continues to show a youthful energy perfectly balanced with a mature posture.
A deep, rich golden yellow appearance sets up a brilliant palate of lemon, green apple, Bosque pear, flint and grilled almonds. The development shows through with a suggestion of honeyed caramel and toasted brioche though the finish.
Pairing Suggestion with Chambar menu items: Appetizer - La brochette d’autruche Main - Flétan aux pistaches For descriptions of these menu items please visit our MENU section.
Unfortunately the archaic prohibition time liquor laws here in BC prevent us from selling this wine outside the restaurant, we therefore recommend visiting one of Liberty Wine Merchants locations.
Brilliant Ozzy winemaker, Chester Osborn, has crafted this fashionable wine using some of the noble grapes of the Rhone Valley of France. A generous, aromatic nose of apricot, peach and pear wrapped by honeysuckle and orange blossom. It is expansive on the palate and has a perfect balance of acidity and weight. Stone fruits, citrus and melon open to ginger notes with spice, pine nuts and tangerine. Sublime.
Pairing Suggestion with Chambar menu items: Appetizer - Les coquilles st. jacques Main - Flétan aux pistaches For descriptions of these menu items please visit our MENU section.
Unfortunately the archaic prohibition time liquor laws here in BC prevent us from selling this wine outside the restaurant, we therefore recommend visiting one of Liberty Wine Merchants locations.
This is a fantastic, boutique winery in Napa Valley. Family owned and operated, the Frias family produce hand-crafted wines that are some of the most sought after in California. For this wine, they use juice from their coveted cabernet, merlot and limited syrah.
This rosé showcases the essence of summer. A dry, bright and refreshing wine with crisp acidity. Loaded with juicy watermelon, strawberry and delicate floral aromatics. The palate showcases, candied red fruits, pear and blueberry. Vivacious!
Pairing Suggestion with Chambar menu items: Appetizer – Le Mini Méchoui Main –Saumon Blanc Fumé For descriptions of these menu items please visit our MENU section.
We recently expanded and evolved The Dirty Apron Cooking School to include a delicatessen. A place where people can go to be inspired by interesting ingredients for the kitchen, or grab one of the city’s most delicious sandwiches.
The Dirty Apron Delicatessen is now delivering gourmet to your office. From personalized lunch boxes, thoughtfully prepared sandwiches and garden fresh salads to platters of local cheese and charcuterie, The Dirty Apron is your epicurean answer to office hunger. Order online now for next day delivery 
It's not easy being green, especially for a restaurant. For the last two years, we’ve focused on waste reduction, implementing innovative composting and recycling programs, and switching all our products to be environmentally safe. We are one of two restaurants in BC to to hold Carbon Neutral certification, and we made this move because we care. The task has not ended as there is always room for improvement. If you’re interested to know more about the immense waste reduction and the journey to get here we will be posting this information on our website along with a 'how to' for other restaurants in the New Year.
