Vancouver Magazine
The Best Thing I Ate All Week: Beaucoup Bakery’s Pistachio Raspberry Cake
Live Spot Prawns Are Only Here for a Month—and You Can Try Them at This Festival
Cupcake Thief Breaks Into Vancouver Bakery, Cleans Up Glass, Takes Selfies and Leaves
Succession Is Over: Now It’s Time To Watch the Greatest Show About Wine Ever Made
Our 2023 Sommelier of the Year Franco Michienzi of Elisa Steakhouse Shares His Top Wine Picks
We’ve Scored a Major Discount for VanMag Readers at the Best Wine Festival in Town
What You Missed at the VMO 2022/23 Season Finale Concert
Protected: Visit the Joint Replacement Center of Scottsdale
5 Things to Do in Vancouver This Week (May 29-June 4)
Wellness in Whistler-Your Ultimate Early Summer Retreat
Local Summer Getaway: 3 Beautiful Okanagan Farm Tours
Local Summer Getaway: Golfing at Alberta’s Crowsnest Pass
The Latest in Cutting-Edge Kitchen Appliances
7 Spring-y Shopping Picks, From a Lightweight Jacket to a Fresh Face Cleanser
Is There a Distinctly “Vancouver” Watch?
Pasar el jamón y el vino...because everything is better in Spanish.
If you’re dreaming of Seville—and the artisan meats you can get on every corner, washed down with a jug of sangria (no judgement here)—look no further. One Vancouver company with roots in Spain has braved the price of flights, lost luggage and inevitable jet lag to bring you a slice.This weekend, Arc Iberico Imports will be popping up at the Commissary Connect kitchen to carve perfectly marbled free-range and organic meat on site, creating charcuterie boards that can be paired with Spanish wine, beer and our personal favourite, Cava, for an authentic Andalusian tapas (no plane ticket necessary!). The co-working kitchen space will be transformed into a shop/tasting room with all of Arc Iberico’s products available to sample and purchase. Feel free to browse, ask questions or dance to ambient live music with a glass of Cava in hand.”We want to educate about Iberico products,” says master carver and company founder, Antonio Casado. But in case you want to show up and impress them with your own knowledge, here’s a little-known fact: the minimum curing time for Iberian ham is 18 months, with acorn-fed ham (bellota) taking up to 48 months (!). In other words: eat it slowly.
Saturday, July 2110 a.m. to 6 p.m.Commissary Connect Kitchen, 421 Industrial Ave.More info here