On January 30th at 7 pm, join Uwe Boll's Wine Club for a special dinner featuring some beautiful aged Spanish wines. Chef Stefan Hartmann will be creating an extra special Spanish inspired menu for the event, which is sure to please.
After our successful Australian, Austrian, Napa and Italian themed wine dinners, we will now move on to Spain. The wine menu for the evening will be a selection of the top wines from the region.
The set menu price is $130, and wine is additional. The wines will be served by the glass and, as always, at price plus 20%.
"The great thing about this month's wine dinner is that Spain you can get some top wines for affordable prices, so overall this event will be less expensive than our previous wine dinners." Uwe Boll
"Every night I walk into the restaurant and talk with our guests. My hope is to impart some good advice: a delicious dish tastes even better when paired with the right wine. Whether you're enjoying braised beef, steak, duck, or deer, you will lose one-third of the flavor of the dish if you pair it with a cocktail instead of a good red wine. We keep our wine prices at the lowest margins possible to encourage our patrons to make the most of their dining experience. My wine club is the perfect place to learn." - Uwe Boll
To join Uwe's wine club email email@example.com
Monday to Thursday: 5:00pm – 10:30pm
Friday & Saturday: 5:00pm – midnight
Sunday: 5:00pm – 10:30pm
Monday to Friday: 11:30am – 2:30pm
Stefan Hartmann is internationally acclaimed for his unique style that has been praised as “new German cuisine.” He has earned a reputation as having a flair for transforming heartwarming traditional dishes into new contemporary creations. Every few months he tries a new tasting menu and is always keeping one step ahead of culinary trends.
For the month of January, Stefan will be trying a new "surprise tasting menu". Guests will not know what they are expecting until it arrives.
The one thing Stefan Hartmann wants people to know about Bauhaus Restaurant is just how liberating it is to relax and enjoy your dining experience: "Just relax, sit down, and enjoy a great meal. I often see people thinking too much in a restaurant. The happiest customers are always the ones who are relaxed. Just leave it in our hands and we will take care of you."
Chef Stefan's 5 course Surprise Menu
add cheese course
On January 16th, diners at Vikram Vij’s South Surrey restaurant My Shanti, are in for a culinary treat! That evening, in a one-of-a-kind event, Chefs Vikram Vij and Stefan Hartmann from Gastown’s Bauhaus restaurant, will share a kitchen, and create dishes from each other’s home countries – India and Germany respectively. This Bau-llywood pairing will see Vij returning to the European roots he set down in the 80’s – he lived and worked in Germany for a time, as well as being trained in Austria where German cuisine is the norm – and will mean Michelin-starred Chef Hartmann can revisit some of the Indian dishes he created for Berlin’s large Indian community before his move to Vancouver.
“I cannot wait to cook food with a German influence again,” says Vij. “I’m working on some great dishes, with some incredible and authentic ingredients, and I’m excited to hear what people think when they taste them.”
“It’s going to be a really wonderful experience" says Hartmann. “I’m a huge fan of Indian food, and when the idea of this culinary swap came about, I thought it would be a great chance to showcase a different style of cooking for both of us.”
The event will be ticket-only, and for $99, you will receive a four course dinner, complete with wine pairings from local wineries.
You can book by emailing: firstname.lastname@example.org with the subject line: “Bau-llywood”
We had the lovely Karin Bohn visit Bauhaus last week speaking with The Social Life's Joshua Langston. Talking all things fashion, business and cocktails.
1 1/4 cognac
1/2 sweet vermouth
1/3 Averna amarro
Garnish with dry blood orange and sunchoke shell stuff with sunchoke purée.
On the rocks.
LIFESTYLE: COCKTAIL CONVERSATIONS W/ JOSHUA LANGSTON AT BAUHAUS RESTAURANT
During the holidays, we're offering exceptional seasonal menus crafted by Chef Stefan Hartmann. Our Holiday Group Menu includes three or four courses featuring a choice between several delicious dishes: smoked mackerel, duck liver mousse, braised beef (with potato dumpling), skate wing, hazelnut cake, white chocolate parfait. Our Christmas Eve Menu features four courses with butter poached lobster, cod, braised beef, and nougat parfait. Finally, our New Year's Eve Menu features five splendid courses: trout, mushroom consommé, turbot, beef tenderloin, and chocolate.
Limited seating available. To make a reservation please email email@example.com or online www.bauhaus-restaurant.com
Christmas Eve Menu
New Year's Eve Menu
A good meal starts with the perfect glass of wine. Would you like to learn more about how to select a great dinner wine? Or simply try some of the best wines from around the globe? If so, I invite you to join my bimonthly wine club, where members meet up to sample diverse wines, region by region, with dinner at Bauhaus Restaurant. The best part is, we only charge for the wine at cost plus 10%, which gives you a great deal on higher-end wines.
Our next wine club dinner will take place on December 12th, which will feature wines from the Toskana region of Italy. Your palate will revel in the taste of Sassicaia, Ornellaia, and Solaia. The food will also be Italian inspired and include some Truffle dishes. The cost for this wine dinner is $130 (in addition to the cost of the wine). If you are interested in joining us at this wine club dinner, please email firstname.lastname@example.org. Don't hesitate! Space is limited to 20 people and there are only 6 spots left.
Meet Bauhaus Restaurant sous-chef David Mueller. David started his culinary career in 2006 while attending university in his hometown of Kelowna, British Columbia. Shortly after realizing his passion for restaurants he started to hone his skills at the Eldorado Hotel, working alongside two culinary stars: Food Network Chef Michael Lyons and former Five Diamond Eden Chef Justin Best. In 2012, David traveled to Ottawa to stauge for a month at Atelier, Canada’s fourth best restaurant, under Chef Marc Lepine. After completing this stauge, David set his sights on the Vancouver culinary scene. David became Junior Sous Chef under the prestigious Chef Lee Parsons, who came from Raymond Blanc’s Le Manoir Aux Quait Saisson in England, at Bacchus Restaurant in the Four Diamond Award-winning Wedgewood Hotel.
David views cooking as an art form that is appreciated best when all five senses are balanced. He employs local, high quality ingredients and a masterful technique to achieve sublime flavours, aromas, and visual appeal that leaves you wanting more. His culinary skills, family's German heritage, and drive to learn from Michelin-starred chefs led him to Bauhaus Restaurant to work and learn alongside Chef Stefan Hartmann.
At Bauhaus Restaurant, we like to keep on the cutting edge of culinary trends. That's why we provide the option for serving eau de vie in our cocktails. Eau de vie, which translates from the French to "water of life," is a un-aged fruit brandy that can be substituted for vodka in cocktails and other drinks. This spirit can be based on a wide variety of fruits, including pears, apples, and raspberries, which have been fermented and distilled. Much like other spirits, eau de vie provides a subtle fruit-tinged flavour so light that it does not overwhelm the taste of the cocktail itself.
Perhaps the best thing about using eau de vie at Bauhaus Restaurant is that it helps support local farmers. Because of the visually-imperfect nature of fruit-based spirits, it is less marketable in commercial liquor stores than clear vodka or whiskey. By serving eau de vie, we're directly supporting local producers by providing a market for the delicious spirit. Try eau de vie in our fabulous and refreshing cocktails at Bauhaus Restaurant.
Bauhaus Restaurant announced today it has been named one of the 100 Best Restaurants for Foodies in Canada for 2016 by OpenTable diners. The list of winners is derived from more than 300,000 reviews for approximately 1,800 restaurants submitted by OpenTable diners across the country.
“Our 100 Best Restaurants for Foodies list highlights establishments across the country that are being recognized for their creativity and culinary excellence,” said Ziv Schierau, Head of National Accounts for OpenTable Canada. “Bauhaus Restaurant has been chosen by OpenTable diners for offering a gastronomic experience that stands out among thousands of restaurants from coast to coast.”
The list of 100 Best Restaurants for Foodies in Canada is generated from more than 300,000 restaurant reviews collected from verified OpenTable diners between August 1, 2015, and July 31, 2016. All restaurants with a minimum "overall" score and number of qualifying reviews were included for consideration. Qualifying restaurants were then sorted according to a score calculated from each restaurant's average rating in the "fit for foodies" category.
For more information about all of the restaurants on this list, please visit http://www.opentable.com/m/best-foodie-restaurants-in-canada.
Brightlight Pictures hosts their 15 year anniversary party at Bauhaus Restaurant. Brightlight's president, Shawn Williamson, has produced more than 100 productions in the last 17 years, over 75 with Brightlight Pictures, including several of Uwe Boll's films. Many movie folk were in attendance and good times were had by all! Vancouver Sun. Cheers to many more successful years to come!
If you would like to hold an event at Bauhaus Restaurant, contact our Event Coordinator Kimberley Busch at email@example.com.