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.
Exclusive at Bauhaus, organic wine at it’s best!
Around the “Neusiedler See” in Austria, minutes away from the Hungarian border lays the Wine hills from Heinrich, “Gabarinza” and “Salzberg” in the dryer and warmer east, “Alter Berg” and “Edelgarten” in the west with more rain and a cooler wind coming from the huge forest behind the Vineyards.
Vineyards filled with fruit trees, berry bushes and grazing goats. Biodynamic agriculture without chemicals, beneficial organisms keep the soil alive and let the roots grow deep. The perfect ecosystem to produce outstanding Wine.
60% Zweigelt / 40% Blaufränkisch
2 sides of a coin is how the Heinrich’s describe “Pannobile”, pointing to the quiet, soft and silky aroma with fruit notes on the nose and the crescendo on the palate, impulsive and lively with dark cherries and spice.
40% Zweigelt / 30% Blaufränkisch / 30% Merlot
Notes of berry compote and hints of liquorish are on the nose with ripe cherries, spices and slight smokiness. powerful tannins and again ripe fruits that stay for a long finish. Full bodied, oak and dark ruby colors make this wine another gem in Heinrich’s cellar.
50% Blaufränkisch / 50% Merlot
This dark red and full bodied Wine comes with notes of rosemary and vanilla paired with wild berries fresh from the forest. Firm tannins with lively acidity give a nice structure, cherries and chocolate notes round the tasting experience.
We hate to say it, but summer in Vancouver is coming to an end.
To celebrate the beautiful West Coast weather, we've got a brand new summer's end tasting menu that is sure to surprise and delight. Sample some of Chef Stefan Hartmann's newest fare at two different price points (5 courses for 85 / 6 courses for 95) and don't forget to pair your meal with a great wine (70/80).
Chef Stefan Hartmann newest tasting menu starts with Sturgeon with cucumber and dill (pictured above), followed closely by Skate Wing with white mushrooms, capers, and lemon. Then move on to Potatoes with summer truffle and beurre blanc. Your tastebuds will revel in the famed Veal Tenderloin with artichokes, sweetbread, and quinoa, as well as the Venison with chanterelles, green asparagus, and peach. (Don't forget the wine!) Lastly, enjoy the Dessert Cherries with a cinnamon roll and chocolate.
We're salivating already.
View more details of our menus at bauhaus-restaurant.com.
This year, on August 18th, Bauhaus Restaurant is offering two gourmet picnic-style dinner packages in preparation for Vancouver's coveted Dîner en Blanc event. Make preparations easy this year by pre-ordering your gourmet picnic, which will be boxed up for you to take with you prior to the event. There are two tantalizing menus to choose from:
Menu One - $70 for one / $120 for two
lobster salad (mango / avocado / cilantro)
beef tenderloin (crushed potatoes / green asparagus / salad hearts)
Menu Two - $58 for one / $100 for two
smoked salmon (cucumber / rye bread / horseradish)
schnitzel (potato salad / cranberries / greens)
german berliner (vanilla / berries)
Pre-Order Your Picnic by emailing Kimberley Busch.