Three Steps to the Ultimate Party
We're celebrating 1 year with our Events Manager, Kimberley! An event veteran of 15 years, she has a few tips to help you create an incredible event.
1. The Perfect Venue
Like every good story, a great party starts with the perfect setting. In the past, Bauahus has worked with local artisans and collaborated with Vancouver entrepreneurs to showcase the talent in this city and create a special environement in the restaurant. In the words of Kimberley, "the room is completely transformable, so whether you're looking for an intimate dinner for 15 or an event with 100 close friends, Bauhaus is the perfect choice."
2. Bespoke Cocktails
Nothing says 'party time' like an original cocktail! Kimberley and the team behind the bar regularly put their heads together and get creative to craft up something for every client.
3. A Personalized Menu
The food at our events is no less outstanding than the dishes we serve every day. The team at Bauhaus is happy to accommodate dietary needs, special requests, and make your food dreams come true. At Bauhaus, "every menu is unique and distinctive - we want the food to speak to the client and be cohesive with their vision for the event, while keeping the well-established and outstanding reputation that Bauhaus has earned."
More About Kimberley
Kimberley's event management career began in Vancouver and has taken her to the other side of the world, where she managed events in both London and Paris. She traveled across continental Europe to different wine regions, following her passion for sun-drenched climates, small batch wineries, and local cuisines.
To connect with Kimberley and begin planning your event, click the button below.
There's a New Duo in Town
The spring season is all about growth and change, and that’s exactly what’s happening at Bauhaus next month. You can expect to see two new chefs in Bauhaus’s kitchen beginning in May. Tim Schulte and David Mueller are Bauhaus’s new Executive Chef Team, bringing twice the passion, Michelin-level experience, and talent to Gastown.
Tim Schulte comes to Bauhaus from Germany, where he worked for over a decade in top restaurants. In 2013, he was awarded the distinction of ‘Best Chef of the Year,’ and after winning the award went on to work alongside the celebrity chef and restaurant owner Tim Mälzer in Hamburg. Tim worked in Vancouver for a brief time with a stint at Bauhaus before crossing the Pacific to work under Chef Neale White as Sous Chef in Melbourne, and helped to open 12 Micron in Sydney with New Zealand chef Andrew McCrea.
"I am very excited to take on the role as co-head chef of Bauhaus Restaurant with David Mueller. Vancouver has become an incredible food city with so much potential to work with great local sourced seasonal ingredients. My menus focus on fresh produce; I love to play with different textures in my dishes layering raw, cooked, crunchy, burned, and juicy... My philosophy is Simplicity is Complexity!” - Tim Schulte
David is a prime example of homegrown talent. Born in British Columbia, David has honed his skills in Vancouver working in some of the top restaurants over the last decade. Before joining Bauhaus, David worked with some culinary legends: at the Eldorado Hotel alongside Food Network Chef Michael Lyons and former Five Diamond Eden Chef Justin Best, Chef Marc Lepine of Atelier, and with Chef Lee Parsons of the Diamond Award-winning Wedgewood Hotel.
For David, cooking is an art form that is best appreciated when all five senses are balanced. He combines local, high-quality ingredients and masterful technique to achieve sublime flavours, aromas, and a visual appeal that will leave you wanting more.
"My previous work with Tim Schulte was only a glimpse into the possibilities that we together, can achieve for Bauhaus. I want every guest that comes to Bauhaus to feel welcome; like a friend that I have invited into my home for dinner. I truly believe that cooking is an art form that is appreciated best when all five sense is balanced. My goal is that each guest who dines here experiences something that they have never experienced before; through texture, taste or technique." - David Mueller
"I am very happy to have had the opportunity to bring Stefan Hartmann over from Berlin to open Bauhaus. For 24 years now he has been working long hours and late nights in kitchens around the world. Moving into consulting is entirely understandable and for him is a financial decision. My vision for Bauhaus has always been that we never stand still and move forward, getting better and better. I am very excited to have both Tim Schulte and David Mueller join as Bauhaus' executive team. They are both young, creative, and exceptionally talented chefs. They undoubtedly have the skills to achieve a Michelin Star one day!” - Uwe Boll, Owner of Bauhaus Restaurant
German cuisine has its roots deeply embedded in the history of Central Europe, and blood sausage, or blutwurst in German, is a traditional dish of Germany and of many cuisines all across the world.
Also known as Shwarzwurst, Rotwurst, Topfwurst, and Blunzen, blutwurst is the oldest known variety of sausage, and in ancient times, warriors prepared blutwurst on battlefields. In The Odyssey, Homer mentions a sausage made of pork’s blood and fat and filled in a pork belly. Throughout the Roman Empire, blutwurst was eaten during various festivals. It was because of this that during the early Middle Ages, blutwurst was forbidden because of the link to pagan festivals. However, due to the persistence of the people and their love of the sausage, the ban was eventually lifted.
Blutwurst is a dark, almost black, sausage made from fresh pig’s blood, diced pork and pork fat, salt, pepper, and assorted seasonings. At Bauhaus, we serve our crispy blood sausage with cabbage and mustard.
We are so excited to be partnered up with Mealshare for their exciting fundraiser, Tonight for Tomorrow! Mark Wednesday, May 10th down in your calendars because we will be supporting this great initiative - and all you have to do is eat! Learn more about the event by clicking on the image, and save your table by making a reservation with the button below!
‘Vegetable of kings,’ ‘edible ivory, or simply ‘white gold’ – whatever you call it, white asparagus is synonymous with German cuisine, and at Bauhaus we wait all year for Spargelzeit, or asparagus season! During this short season, Germans enjoy the delicate flavour of this spring vegetable at least once a day. This adds up to a national total of over 70,000 tonnes of Spargel per year!
White asparagus has a deep history of being a luxury vegetable. As far back as 2000 BCE, the vegetable was cultivated by the Ancient Egyptians, the Greeks, and the Romans. Throughout the reign of King Louis XIV, the vegetable gained popularity and was reserved for the tables of the court. It takes three full years for an asparagus plant to produce its first tip.
White asparagus grows underground, surrounded by the earth. This protects the slim stalks from sunlight, keeping them from turning green, while also enhancing the subtle natural flavours. Rich in nutrients and low in calories, you can feel good about taking full advantage of Spargelzeit!
At Bauhaus, we’re serving white asparagus soup, as a side dish, or as an add-on to our beloved wienerschnitzel. It doesn’t get more German than this, so be sure to take part in the magic of Spargelzeit before it disappears for another year!
Bauhaus is one of the six top dining destination restaurants in mid-USA and Canada! We are extremely honoured to be named alongside these great restaurants in the Discovery Series, all chosen by votes from the esteemed members of the World’s 50 Best Academy.
The Academy is comprised of 1000 members, each chosen for their expertise in the international restaurant scene. To create the Academy and ensure a fair representation of the world’s restaurant scene, the globe is divided into 26 individual regions, which each region been appointed a chairperson. Each chair selects a voter panel of 40 people, including themselves, to guarantee a balanced selection of restauranteurs, chefs, food and restaurant journalists, and gourmets.
Click to read more about the World’s 50 Best Discovery Series and the other winning restaurants.
We are excited to announce that Bauhaus is named as one of the finalists for Vancouver Magazine's Restaurant Awards! This is the first time in the awards' 27 year history that the nominees have been revealed. The winner will be announced on April 18th, so stay tuned!
This month, we’re celebrating one year with Daniel Klintworth, our General Manager. You've probably seen him greeting guests at the door, or maybe he's helped you choose a bottle of wine to pair with your meal. It's been one great year with Daniel. Whatever it is, it's likely you love Daniel as much as we do!
Born in Germany, Daniel began his career in the kitchen of Hotel Quellenhof, a 5-star boutique hotel in his hometown of Aachen. It was there that he trained under Michelin-starred chefs Ranier Wolter and Guido Havercook. After six years of culinary experience, Daniel made the great leap to the other side of the restaurant industry and began training in front of house.
With a move to Frankfurt and stops in various restaurants and hotels, Daniel opened a high-end nightclub for the modeling agency EastWest Models. Over the course of his seven years of management, the business expanded to several nightclubs, bars, and cafes across Frankfurt.
In 2014, Daniel packed his bags and made the move to Vancouver to begin a new adventure and explore a new city. He has worked in various locations, gaining a sense of what Vancouver has to offer. In early 2016, Daniel joined the Bauhaus team as General Manager, completing the German lead trio with Stefan and Uwe.
Happy Anniversary, Daniel! Thanks for being a part of the team.
The Latest at Bauhaus
From voters' awards and wine club dinners to an incredible fundraising event, there's lots of exciting things happening at Bauhaus in April and May! Read below to find out how you can help us win some amazing awards, join our wine club, and dine with a purpose to help Canada's youth.
Scout Magazine’s Spring 2017 Scout 25 has just been released! The Scout 25 is the magazine’s list of Vancouver’s best, most consistent, and most representative restaurants, and is decided four times a year by an esteemed panel of local restaurant industry veterans and food experts, each of whom submit a list. Click the button below to vote for Bauhaus and your other two favourite Vancouver restaurants!
BC Restaurant Hall of Fame Awards
Voting is still open for the British Columbia Restaurant Hall of Fame Awards! Bauhaus is nominated for Best New Restaurant and Best Independent Restaurant. Click below to cast your vote for Bauhaus, and you can vote as many times as you like until May 8th.
Uwe's April Wine Club Dinner
There are still a few seats left at Uwe’s next wine club dinner on April 10th! An evening filled with Italian Brunellos and Amarones, served alongside an Italian-inspired menu. The dinner is $130 in addition to the cost of the wines. This is an excellent opportunity to try a selection of incredible wines paired with an equally delicious menu. To join Uwe’s wine club, click below.
Tonight for Tomorrow
We are so excited to be partnered up with Mealshare for their exciting fundraiser, Tonight for Tomorrow! Mark Wednesday, May 10th down in your calendars because we will be supporting this great initiative - and all you have to do is eat! Every dollar you spend on food at Bauhaus equals $1 being donated to Mealshare’s growth and expansion, so this is the night were you can feel good about ordering one of everything. Click the button below to make your reservation.
Bauhaus Restaurant's mackerel dish may not look conventional in the slightest, but it has deep roots within the histories and traditions of German and Scandinavian cuisine.
Bauhaus smokes the North Sea mackerel with apple tree wood to enhance the natural flavours of the fish, and pairs the fish with the traditional horseradish in the form of a foam, green apple relish, on pumpernickel bread.
Bauhaus is honoured to be nominated for two awards this year in the BC Restaurant Hall of Fame for both Best New Restaurant and Best Independent Restaurant!
It's contest time! To win a $100 gift certificate to Bauhaus, the entry rules are simple: follow us on Instagram, like the photo photo above on our profile, and tag 3 friends you'd celebrate with! The winner will be drawn on Monday, March 13th and contacted via Instagram DM.
Click below to connect with Bauhaus on Instagram!
Mark your calendars – Uwe’s next wine club dinner is April 10th at 7pm! The evening will be covering the Italian Brunellos and Amarones, alongside an Italian-inspired menu.
After travelling the world of wine through past evenings of Australian, Spanish, Austrian, and Napa Valley wines, we are returning to Italy. The regions of Tuscany and Valpolicella have produced two of Italy’s most well-known and sought-after wines for centuries.
The evening will begin with the Brunello wines and their smooth tannins and fruit-driven character, and will be followed by the ripe and full-bodied Amarones. The wine-filled evening is sure to transport you straight from Gastown to warm and sunny Italy.
This dinner is $130 in addition to the cost of the wine. This is a perfect opportunity to try a selection of impeccable wines paired with an incredible menu. Space is limited, so don’t hesitate!
To join Uwe’s wine club, please email: email@example.com
April 10th, 2017
1 West Cordova, Gastown, Vancouver
The one and only Wiener Schnitzel.
First of all, let's get one thing straight, at Bauhaus, we offer one schnitzel only, the Wiener Schnitzel.
Wienerschnitzel is a thin breaded slice of veal ( not pork). The word Wiener Schnitzel dates back to 1862. In Austria, the term Wiener Schnitzel is protected by law, and any Schnitzel called by that name has to be made from veal.
This coveted dish origin dates back to the Romans who left refinement of a thin slice of meat dredged in breading and fried in the one century BC by Apicius, the guy that we know of that wrote the first cookbook.
It was later when Roman armies brought their culinary traditions with them to Germanic countries. First officially appearing in Germany at the end of the 19th century, with the mention in a cookbook from 1831 and in the popular southern German cookbook by Katharina Prato. Today the dish is a staple in German cuisine.
One huge misconception is that the Wiener Schnitzel is a big piece of dry meat. If done right, this statement could not be further from the truth. Starting with a high-quality piece of veal, pounded very thin. The thinness of the meat allows for it to not only be broken down but can cook quickly resulting in the outside to be crispy and the inside tender and juicy.
Served with a lemon wedge, fresh seared potatoes, and cranberry jam. ( make sure to squeeze the lemon on the meat to bring out the sweet flavour.)
The Wiener Schnitzel is a beautifully fresh, crisp dish that is sure to become one of your favourite dishes on our menu.
Bauhaus Kitchen News