BCBusiness

February 2015 Why they Give

With a mission to inform, empower, celebrate and advocate for British Columbia's current and aspiring business leaders, BCBusiness go behind the headlines and bring readers face to face with the key issues and people driving business in B.C.

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february 2015 BCBusiness 75 daVId MCIlVrIde; IlluSTraTION: MarK aTOMOS PIlON Downtown on historic Bernard Avenue sits Salted Brick, Kelowna's new epicentre of local and organic, and with a mantra of house-cured, homemade and handcrafted. With a menu that changes every day, chef/owner Jason Leizert focuses on locally sourced meat and produce with a determination that "nothing from the animal goes to waste." Craving venison hearts or pig's trotters? You can fi nd the off al and unusual here. A local forager picks "crazy stuff " from sumac to wild mushrooms, and the gleanings make their tasty way onto the daily fresh sheet. Even vegetarians leave here happy, with savoury cheeses— perhaps paired with apples and greens—tucked into a crispy baguette from the neighbouring baker. (saltedbrick.com) • Vancouver's newest french café, au Comptoir ("at the counter/bar"), is unabashedly Parisian, from the servers right down to the custom built-in- france tin bar. and while co-owners Maxime bettili and Julien aubin aren't natives of the french capital (they met while studying in Poitiers 17 years ago), they spent the better part of a decade honing their skills in Parisian cafés and wanted to create a similar style here, right down to the extensive hours and no- reservations policy. bettili, previously of les faux bourgeois and the acorn, isn't worried that locals will have trouble adjusting to arriving without a confi rmed table. "I think people are ready for that now," he says. "We are open all day and serve breakfast, lunch and dinner, with no break." underscoring his belief that "sharing a meal is something important," bettili notes that au Comptoir does not provide Wi-fi, and with hours of operation running from 8 a.m. to 10 p.m., "you can come and enjoy a meal at any time."(aucomptoir.ca) — Alix Drabek Parisian-style atmosphere in the heart of Kitsilano Salted Brick Au Comptoir BesT TABLe Tuck yourself into a table along the brick wall near the back, where you and your guest can peruse the charcuterie on offer, while watching the chefs at work. MusT-TRY ORDeR The $9 brisket sand- wich, available Mondays and Tuesdays, delivers beef as soft as a marshmallow but with all the taste you'd expect from meat that has been brined for eight days, smoked overnight and slow-cooked for 16 hours. DRinK uP famous for its Old fashioned— "we don't do any other kind of cocktail"—Chef Jason believes that whiskey and cheese are the ideal complements for charcuterie. If you don't agree, try the sparkling wine on tap or ale hailing from Kelowna's Tree brewing. insiDeR TiP Tell the chef your favou- rites and budget, and allow him to tailor a lunch to your taste. Chef Jason Leizert has opened a Kelowna charcuterie that serves locally sourced artisanal foods by Patricia Dunn ReD oR GReeN Salted Brick offers many unusual meats while still giving vegetarians a few interesting options. P o w e r L u n c h R e c e n t l y O p e n e d

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