Vancouver, BC. (May 12th, 2017) Just in time for patio weather, Edible Canada is extending operating hours in order to launch Granville Island’s first full-service, 7 day a week brunch. Recognizing that Vancouverites are crazy over hollandaise, Edible Canada is offering the city a new weekday brunch go-to for those who want to skip the lines but still satisfy a craving for an avocado benny. From 10 a.m. weekdays and 9 a.m. weekends and holidays, the menu will serve up a range of items from housemade granola with yogurt espuma to decadent yet airy challah french toast. Pair all this with their one-of-a-kind mimosa flight and you will be coming back every day of the week!This new brunch menu is part of their spring menu launch and the transition into a new culinary program at the Canadian bistro. Under the direction of Chef Tobias Grignon, newly appointed Culinary Director, the bistro’s culinary program will also offer an elevated dinner selection and playful weekly features which highlight first-to-market, fresh, seasonal ingredients. Grignon has developed dishes that aim to satiate both visiting tourists and savvy locals alike, celebrating plays on iconic Canadian dishes such as Mt. Lehman roast duck poutine and their new Cache Creek beef burger while introducing uniquely Canadian options like Lamb Meatball brunch, Bison flatiron steak, and Octopus orecchiette. You’ll notice that throughout their new menus, the bistro continues to explore and share their definition of Canadian cuisine; seasonal, regional ingredients in the hands of many cultures.
An Inspired New Culinary Program
The full menu has a renewed focus on celebrating what’s in season, which Chef Grignon hopes will take the Granville Island Bistro to the next level. The menu aims to take inherently Canadian ingredients like Alberta bison and elevate them with local and seasonal delicacies. Appealing to vegetarians and celiacs without sacrificing an ounce of flavour, each dish is a creative ode to current and (somewhat) healthy Canadian cuisine. To complement the new menu, the weekly fresh sheets allow the kitchen to truly highlight the best local seasonal produce and feature more rare ingredients indigenous to Canada. From stinging nettles and fiddleheads to bone marrow and bison, the fresh sheet is also a chance for Grignon to push the envelope with vegetable forward and nose-to-tail cooking.
“Late spring is one of the most exciting times to be cooking in BC” shares Grignon. “Spring delicacies like nasturtiums and stinging nettles remind me of my mother’s garden, and the fresh produce somehow tastes brighter after our long grey winters.”
Welcoming Chef Tobias Grignon, Edible Canada’s new Culinary Director
Chef Grignon was born on Gabriola island, on the beautiful Gulf Island chain nestled in the Georgia Straight. He grew up in a vegetarian, socially conscious and food-oriented household with a massive backyard garden. The garden taught him to look forward to the bounty of spring and summer from an early age, and his favourite ingredients all hail from his memories of the family garden; fava beans, tomatoes, sweet peas, and rhubarb.
Chef Grignon first developed an interest in cooking when he learned to make bread at age 11. After highschool, he went straight to cooking school at the Vancouver Island University, and moved to Vancouver in 2000 for his first cooking job. His experience ranges from Mamie Taylor’s to Bistro Pastis with stops at the Empress and Wedgewood along the way. Edible Canada is lucky to begin working with Tobias this year. His cooking style is perfectly suited to Edible Canada, with his love of unusual cuts of meat and excitement for seasonal produce.
Edible Canada will be announcing the weekly features on their social channels, but guests are encouraged to try some of their new, more permanent menu items. Reservations can be made on their website, Open Table or by calling the bistro at 604.682.6681.
All Images: Leila Kwok