LONG TABLE SERIES

Craft Beer & Spotted Prawn Boil at The Irish Heather

2011-05-06T09:27:00.000-07:00

EVENT: Craft Beer & Spotted Prawn Boil
DATE: Thursday, May 26th, 2011
LOCATION: Irish Heather 210 Carrall Street
TIME: 6:30PM
COST: $50.00 – includes 3 different beers, meal, tax & gratuity
RESERVATIONS: Please email sean@irishheather.com

Prawns, prawns and more prawns. Beer, beer and more beer!

Join us at the Irish Heather as we celebrate “Slow Fish” and the art of craft beer. The evening will begin at 6:30pm with a mingle in the Shebeen along with a few words from Slow Food Vancouver, Crannog Ale and Organic Ocean. At 7pm guests will make their way to the Long Table at The Irish Heather. There you will have the chance to sit down, roll up your sleeves, share and enjoy with fellow foodies as you enjoy a good ole fashion boil prepared with local ingredients by Chef Alvin. There will also be some free giveaways for a few of our lucky guests!

Slow Food Vancouver PROCEEDS to support the Terra Madre Fund 2012

Satiate your palate, fill your belly and all for a good cause!

Mother's Day at The Long Table

2011-05-04T12:45:00.000-07:00

Event: Mother's Day

Where: The Long Table at The Irish Heather

When: Sunday May 8th, 2011 at 7pm

Cost: $20

Mother's Day is just around the corner and what better way to celebrate the most important woman in our lives than to take her for dinner at the Irish Heather's Long Table. This Sunday May 8th Chef Alvin Pillay has prepared a 2 course meal especially for Mother, as part of the Long Table Series.

Mothers Day Menu

1st Course: Oven Roasted Turkey w/ onion stuffing and cranberry chutney

2nd Course: Sherry Trifle

Beverage: 16oz Wee Angry Scotch Ale

Let us do the cooking and the dishes... and let Mother relax and enjoy!

For reservations please email sean@irishheather.com

Vancouver Craft Beer Week - Brooklyn Crawl

2011-04-19T14:32:00.000-07:00

Vancouver Craft Beer Week runs from Saturday May 7th - Saturday May 14th, 2011 and The Heather Hospitality Group is hosting a beer crawl.

Join on us Tuesday May 10th (7pm - 10pm) for a crawl through several of our Gastown locations while enjoying the beer of Brooklyn Brewing. The evening will start with a reception in the Shebeen Whiskey House, followed by a Long Table Series tasting dinner at the Irish Heather, then off to the Salt Tasting Room Cellar for a beer and cheese-pairing course. 3 venues and 3 food and beer pairings for only $57. You don't want to miss this one!

Tuesday May 10th

St. Patrick's Day

2011-03-03T21:45:00.000-08:00

March 17th, the celebration Ireland's Patron Saint and all things Irish, is looming large.

This will be our 14th celebration that we've hosted since opening ...we are getting pretty good at working St. Patrick's Day!!! This year, as with last we are running our Long Table Series from afternoon to late (see below).

There'll be Irish Regimental pipers, Irish dancers, live Irish music and the folks from Irish Spring handing out bars of soap...hey everybody loves free stuff.

We are also reserving space in the Shebeen and main bar on 2 to 3 hour slots. Demand is such that we could fill 500 seats if we had them, so to avoid having a lot of disappointed regulars, we keep everybody to 2-3 hour visits.

There are 3 ways that you can visit us this March 17th.

1.) Drop in for a pint & a bite. (there will be space available during the day, but the night will be sold out, so you'll only be able to get in if folk who have reserved do not show)

2.) Reserve for the Main Bar/Shebeen, thereby securing one of the 2/3 hour seats

3.) Reserve one of the Long Table Series Dinner seats

For LTS dinner you can choose from 5pm, 7pm & 9pm sittings. We have secured the art gallery next door to the Heather, and will be installing an "art installation pub" called Baby Heather. You'll be able to gather there for up to 2 hours before each sitting before being led to your reserved seat.

L.T.S. DINNER MENU

March 17th

Irish Stew

Lamb, Root Vegetables, Barley & Broth

with buttered Soda bread

Jameson Whiskey Trifle

Fruit, Custard, Whiskey Soaked Sponge, Whipped Cream

Bottle Of Harp Lager from Ireland

$30 Plus Tax & Service

Vegetarian Meal Available

For reservations please email sean@irishheather.com

The Salt Cellar Series: Errazuriz

2011-02-28T15:32:00.000-08:00

Tuesday, March 1st, 2011 7:00 p.m - $40 (+ tax and gratuity)

Viña Errázuriz was founded in 1870 in the Aconcagua Valley, and since then has been committed to the concept of terroir. From the Andes Mountains to the coast of the Pacific Ocean, individual estates, carefully searched and selected, produce world class wines. For more than 130 years, a philosophy of quality has led Viña Errázuriz to craft unique icon wines which have built on its reputation as the quality benchmark of Chile.

Join us as we step away from our land and explore the terroir of Chile!

Buy Tickets Here

Long Table Series for The Week of Sunday January 27th, 2011

2011-02-28T11:50:00.000-08:00

Chef Alvin keeps it simple... and keeps it good! Can't beat an entree and a beer for $17 and under!!!

Sunday, February 27, 7pm. $17
Roast Beef with Yorkshire Pudding & Roasting Jus

16oz Pint Of Driftwood Ale

Monday, February 28, 630pm. $15
Lasagna, Ground Fennel Sausage, Preserved Tomato Sauce, Parmesan

20 oz Pint Of Newcastle Brown Ale

Tuesday, March 01, 630pm. $15
Slow Roasted Leg of Lamb, Gremolata, Mashed Turnips & Kale

16oz Pint Of Grimbergen

Wednesday, March 02, 630pm. $16
Roast Suckling Pig & Apple-Rosemary Sauce

Bottle of Steam Whistle Pilsner

LTS Jan & Feb

2011-01-09T17:03:00.000-08:00

Happy 2011,

The menu for the next 2 months is now published at HERE

Check it out, make a reso at sean@irishheather.com

Cheers,

Sean Heather

Long Table Series June/July/August

2010-06-19T08:54:00.000-07:00

Happy Birthday to our LTS, .......one year old this week!!!

A new look website and lots of new dishes.

Check it out HERE

Upright Crawl May 12th & 13th

2010-05-12T21:31:00.000-07:00

Vancouver Craft Beer Week

Portland’s Upright Brewing specializes in farmhouse-inspired ales rooted in France and Belgium, but made with local ingredients and a Pacific Northwest twist. The name is a reference to Charles Mingus and his primary instrument, a musician whose compositions defy categorization. At Upright they use a special saison yeast and open fermenters to produce beers that are a true hybrid style, sharing Mingus’ spirit of exercising creativity and craft.

A three-venue beer dinner will take guests through the Shebeen Whisk(e)y House, the Irish Heather, and Salt. Guests will enjoy a glass of Upright Brewing’s Belgian-inspired ale at the Shebeen before setting down for dinner at the Irish Heather’s Long Table. There, Chef Lee Humphries will offer 2 courses paired with two different beers. Afterwards, guests will move over to Salt for a final cheese course in the Salt Cellar, again, featuring two Upright beers.

Guests are seated at the Long Table after a reception in the Shebeen. Chef Lee Humphries explains the dishes that he has chosen to match with the Upright Beer.

The Bounty on ice.

Heading to Salt Tasting Room for the 2nd part of the evening.

The cheese course awaits

Sitting in Salt Cellar for round 2

2010-05-03T17:53:00.000-07:00

This mother's day, treat your biggest fan to dinner and a drink!

We are hosting two sittings this Mother's Day for all of you who want to treat your mom...hey she raised you, the least that you can do is buy her dinner every once and a while. And, if your mom doesn't live in Vancouver, come for dinner anyway, I'm certain that there'll be a mom at the table who'll adopt you, they're good like that!

If mom doesn't fancy a beer, fear not, we'll serve her a glass of wine instead.

SUNDAY 9th May

2 Sittings
6 & 8PM $17 plus tax & service
Roasted Beef Sirloin(R-MR), Mashed Potatoes,
Yorkshire Pudding and Seasonal Vegetables
16 oz Pint Phillips Blue Buck

For details of all meals from May 9th to June 14th click HERE

Long Table Series Jan 11th to Feb 11th

2010-01-12T09:43:00.000-08:00

Happy 2010 everybody.

Recession dining is alive and kicking with our latest line up.

Check out the details HERE.

Cheers,

Sean Heather

2009-12-13T15:54:00.000-08:00

Christmas Breakfast LTS
doors open at 1030am
breakfast served at 11am on the Long Table

FULL IRISH BREAKFAST
scrambled eggs, rashers(Irish Bacon), pork sausage, black pudding, grilled tomato,
baked beans & toasted wheaten bread

VEGETARIAN BREAKFAST
scrambled eggs, stewed mushrooms, grilled tomato, baked beans,
wilted spinach & toasted wheaten bread

Irish Breakfast Tea or 49th Parallel Coffee

$15 per person plus 5% tax and 15% service
for reservations contact sean@irishheather.com

Christmas Dinner LTS
early-dinner served at 530pm on the Long Table
gather for pre-dinner drinks throughout the afternoon

DAILY SOUP (V)
made from scratch using market bought produce
************
ROAST TURKEY
with onion stuffing, cranberry chutney & seasonal vegetables
or
HANDMADE TORTELLINI (V)
stuffed sweet potato and yam with an onion ragout
************
PUDDING
raisin bread pudding with whiskey spiked custard

served with your meal
Bottle of Granville Island Brewing, Lions Winter Ale

$25 per person plus 5% tax and 15% service
for reservations contact sean@irishheather.com
(V) = Vegetarian

LTS DECEMBER

2009-12-03T13:39:00.000-08:00

All of the details for LTS December can be found HERE

After last weeks 2 sell out LTS Suppers here comes another

2009-11-22T12:01:00.000-08:00

LTS SPIRIT SUPPER
Grand Marnier
730pm $40 plus tax & service
1 cocktail, 5 tasters, 1 entree & 1 dessert

DATE: Tuesday, November 24th, 2009
TIME: 7:30pm to 10pm
VENUE: Reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Richard Prideaux - Grand Marnier Ambassador, Canada
PRICE: $40 plus Tax and 15% Service
7:30pm: Reception at Shebeen - "Royal Stretch" cocktail
8:15pm: Tastings with Richard Prideaux on Long Table
9:15pm: Supper & Dessert are served on Long Table
RESERVE: email sean@irishheather.com

THE GRAND MARNIER LINE-UP

COCKTAIL IN THE SHEBEEN

"ROYAL STRETCH"

“Royal Stretch” - 1oz Crown Royal, 1/2 oz GM Cordon Rouge, 1 oz lemon juice, 1 oz simple syrup, pinch of cracked black pepper. slice of orange.

Followed by a tasting of:
CORDON ROUGE - Created in 1880 by Louis-Alexandre Marnier-Lapostolle.

Cognacs from Grande Champagne, Petite Champagne, Borderie, Fin Bois and Bons Bois. Aged up to 6 years.

Fruit forward, delicate aroma with fruits (orange, orange zest) and flowers (orange blossom, violet). Excellent lingering after-taste.

LOUIS ALEXANDRE - Created in 1998 by Jacques Marnier-Lapostolle.

Cognacs from Borderie, Aged up to 15 years. Half the Sugar

Drier, Cognac kick, blossom

CENTENAIRE - Created in 1927 to celebrate the 100th anniversary of the company's foundation
Cognacs 50% from Grande Champagne and 50% Petite Champagne -2 best growing regions. Aged up to 25 years.

Perfect balance between the elegance and complexity of the cognac and the essence of orange. Harmonious, elegant taste. Long, lingering after-taste.

CENT CINQUANTENAIRE - Created in 1977 to celebrate the 150th anniversary of the company's foundation

Cognacs 100% from Grande Champagne -best growing region. Aged up to 50 years.

A fine Cognac with a hint of orange. Complex powerful aroma. Complex taste with wood and vanilla accents. Exceptionally long and lingering after-taste.

And, a special treat of NAVAN with the dessert. Grand Marnier's, beautiful vanilla flavoured cognac

SUPPER
Duck a la Orange - The classic French dish that is influenced by orange just as Grand Marnier is.

DESSERT
Dark Choc Pot A Creme, Flavored With Grand Marnier, Topped A Vanilla Foam

TWO GREAT SUPPERS NOV 17TH & 18TH

2009-11-11T15:11:00.000-08:00

November Long Table Series
availability & menu info click
HERE.

Tuesday November 17th 2009
Long Table Series - Whisk(e)y Evening
Jameson Irish Whiskey Supper

DATE: Tuesday November 17th 2009
TIME: 7:30pm to 10pm
VENUE: Reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: John Molloy, Jameson Irish Whiskey Ambassador, Canada
PRICE: $40 plus Tax and 15% Service
7:30pm: Reception at Shebeen - "Michael Collins" cocktail served
8:15pm: Tastings with John Molloy on Long Table
9:15pm: Supper & Dessert are served on Long Table
RESERVE: email sean@irishheather.com

THE JAMESON LINE-UP

COCKTAIL IN THE SHEBEEN

"MICHAEL COLLINS"

“Michael Collins” is a cousin to the classic “Tom Collins” Cocktail with the only difference being that the gin is replaced by Jameson Whiskey.

2 oz Jameson
¾ oz Fresh Lemon Juice
½ oz Sugar Syrup
Soda
Garnish fresh lemon wedge

Followed by a tasting of:

JAMESON ORIGINAL

JAMESON 12YR OLD

JAMESON 18YR OLD

RED BREAST PURE POT STILL

SUPPER
Handmade Corn Beef With Cabbage, Boiled Potatoes & Parsley Sauce

DESSERT
Warm Chocolate Bread Pudding
With Jameson Whiskey Ice Cream

Wednesday November 18th 2009
Long Table Series - Spirit Evening
Don Julio Tequila Supper

DATE: Wednesday November 18th 2009
TIME: 7:30pm to 10pm
VENUE: Reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Michelin Three-star mixologist Brian Van Flandern from New York City (See Bio Below) Check this guy out, he is the real deal!!
PRICE: $40 plus Tax and 15% Service
7:30pm: Reception at Shebeen - "The Perfect Margarita" cocktail served
8:15pm: Tastings with Brian Van Flandern on Long Table
9:15pm: Supper & Dessert are served on Long Table
RESERVE: email sean@irishheather.com

The Don Julio Line Up:

COCKTAIL IN THE SHEBEEN:

"The Perfect Margarita"
2 Oz Don Julio Blanco
2 oz Agave Nectar
1 oz Fresh Lime juice
Garnish fresh lime wedge
Served in a Rocks Glass

Followed By A Tasting Of:

DON JULIO BLANCO

REPOSADO

ANEJO

1942

SUPPER
Chili And Cilantro Crusted Halibut With Tomatillo Salsa And Crisp Potato

DESSERT
Chocolate & Chili
Dark Choc Tart With Chili Jam

Brian Van Flandern’s Bio

ABOUT BRIAN
World renowned Michelin Three-star mixologist Brian Van Flandern has been a professional bartender in New York City for over 18 years. In 2004 Brian helped open Chef Thomas Keller’s now famous restaurant PER SE as the head mixologist. Applying Chef Keller’s philosophy of flavor profiling to cocktails taught Brian to create well-balanced food friendly cocktails. His recreation of the classic Gin and Tonic (he makes his own tonic water with quinine powder imported from Brazil) has garnered national attention.
In 2006 Brian Van Flandern opened CREATIVE COCKTAIL CONSULTANTS CORPORATION, a consulting firm dedicated to creating cutting edge cocktails lists and training professional bartenders in the art of mixology (www.MyMixologist.com). Mr. Van Flandern has designed cocktail lists for the finest restaurants and resorts in major cites all around the world.
His cocktails have been mentioned or featured in THE NEW YORK TIMES, GOURMET MAGAZINE, THE WASHINGTON POST, TIME OUT NY, NEW YORK MAGAZINE BLOOMBERG MARKETS, GOURMET MAGAZINE, FAST COMPANY , NY MAGAZINE, FORBES TRAVELER, CONDE NAST TRAVELER, SANTE MAGAZINE, THE NY SUN, and USA TODAY. THE WALL STREET JOURNAL and FOOD ARTS MAGAZINE have written feature articles on Brian Van Flandern and CHEERS MAGAZINE listed Brian Van Flandern as one of America’s Ten ‘Top Shelf Bartenders’. Other media appearances include a feature segment on WNBC and PBS’s “DIARY OF A FOODIE” produced by Gourmet Magazine.
In 2006 BOLS Liqueurs of Amsterdam held the BOLS 200 Masters International Championship where Brian Van Flandern was ranked the number two bartender in the world. In 2007 Brian Van Flandern won the United States Bartenders Guild (USBG) IRON BAR CHEF COMPETITION hosted by Tony Abu-Ganim and Judged by Francesco LaFranconi and Dale DeGroff. In 2008 Tanqueray Ten Gin named Brian one of the top ten bartenders in the world and was hired as Diageo’s first ever Global Tequila Ambassador. And in 2009 Travel and Leisure Magazine named Brian one the Top Ten Hotel Bartenders in the World.

Long Table Series - Whisk(e)y Evening

2009-10-15T16:40:00.000-07:00

Glenmorangie Supper
Featuring Exclusive Single Malts

DATE: Tuesday October 20th 2009
TIME: 7:30pm to 10pm
VENUE: Reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Francois-Laurent Vitrac, Business Development Director for Glenmorangie & Ardbeg scotches
PRICE: $40 plus Tax and 15% Service
7:30pm: Reception at Shebeen - "The Orangie" cocktail served
8:15pm: Tastings with Francois-Laurent Vitrac on Long Table
9:15pm: Supper & Dessert are served on Long Table
RESERVE: email sean@irishheather.com

THE GLENMORANGIE LINE-UP

"THE ORANGIE" COCKTAIL IN THE SHEBEEN

Clean and fresh, this is refreshing and zesty, perfectly showcasing the bergamot and mandarin notes of the original. Reinforcing the distinctive flavours and the pronunciation of our brand name, “The Orangie” is a contemporary take on another classic drink; the old fashioned.

Followed by a tasting of:

THE ORIGINAL
Please take a glass of Glenmorangie Original and appreciate its bouquet – fresh, delicate, fruity and sweet.

THE LASANTA
The Lasanta is one of the three expressions in the Extra Matured Range. Lasanta literally means ‘warmth’ and ‘passion’ in Scots Gaelic. These characteristics perfectly describe the taste of The Lasanta.

QUINTA RUBAN
The Quinta Ruban is one of the three expressions in the Extra Matured Range. Quinta is the Portuguese word for vineyard, the origin of the ruby port casks used to create this whisky, and Ruban is the Gaelic for ruby – referring to the alluring hues of the whisky.

NECTAR D’Or
Glenmorangie Nectar D’Or is one of the three expressions in the Extra Matured Range. The name takes its inspiration from the Gaelic word Or, meaning golden, whilst its syrupy lemon and spicy tastes are reminiscent of ‘nectar’, the drink of the ancient Greek gods.

SUPPER
Moroccan Spiced Lamb Shank,
Cous Cous Accented With Sultanas And Mint,
Served With Harissa Flavoured Vegetables

DESSERT
Warm Chocolate Bread Pudding
With Glenmorangie Original Ice Cream

Announcing LTS Whisk(e)y

2009-09-16T23:16:00.000-07:00

The phenomenal success of our LTS Dinners keeps rolling on. Currently every date in September and several in October are fully booked.

For availability and menu information click HERE.

In keeping with the notion that you can't get enough of a good thing, we are announcing a further development in our Long Table Series....LTS Whisk(e)y Event. Our first in the series involves a fantastic line up of Bourbon Whiskey. In October we will feature a great selection of Irish Whiskey.

The LTS is all about eating and drinking in a recession and LTS Whisk(e)y continues that theme with a "cheap as chips" price of $40 plus tax & service, for a main course, dessert, cocktail to start and tasting of 4 great Bourbons.

As with everything else LTS, we'll keep offering it until you stop coming!

Cheers,

Sean Heather

For reservations please email sean@irishheather.com

Long Table Series Whisk(e)y Evening

Sazerac Supper
Featuring Exclusive Bourbons

DATE: Monday September 28th 2009
TIME: 7:30pm to 10pm
VENUE: reception in Shebeen, tasting and dinner on the Long Table
KEY SPEAKER: Andrew Starritt, Cask Strength
PRICE: $40 plus Tax and 15% Service
7:30pm Reception at Shebeen - Sazerac cocktail served
8:15pm Tastings with Andrew Starritt on Long Table
9:15pm Supper & Dessert are served on Long Table

THE SAZERAC SUPPER LINE-UP
(all produced at the Buffalo Trace Distillery in Frankfort, Kentucky)

Sazerac 6yr Old Rye
· Will be served in Sazerac cocktail. This rye has never been available in Canadian and there are no plans for it to be available in the market. Peyshaud’s Bitters, will be also be used and it will make this the first time a “real Sazerac” will be poured in Canada.·

Buffalo Trace Bourbon Kentucky Straight Bourbon Whiskey
(available in market)

Buffalo Trace Eagle Rare 10YO Single Barrel Bourbon
· Part of the antique series · Limited release September 2009
(limited case quantities) ·

Hancock’s President’s Reserve Single Barrel Reserve
· Part of the antique series · BCLDB limited release September 2009
(limited case quantities) ·

Rock Hill Farm Single Barrel Bourbon
· Part of the antique series · No plans to be available in market·

Supper
· Baked Local Ham with Buffalo Trace & Cherry Compote,
Mashed Potatoes & Seasonal Vegetables

Dessert
· Apple Pie & Ice Cream, made with Salt Spring Island Apples
topped with “Fireball” Cinnamon Whisky Ice Cream

How the Sazerac Cocktail Came to Be

In 1838, Antoine Amedie Peychaud, owner of a New Orleans apothecary, treated his friends to brandy toddies of his own recipe, including his "Peychaud's Bitters," which was made from a secret family recipe. The toddies were made using a double-ended egg cup as a measuring cup or jigger, then known as a "coquetier" (pronounced "ko-k-tay"), from which the word "cocktail" was derived. Thus, the world's first cocktail was born!

By 1850, the Sazerac Cocktail, made with Sazerac French brandy and Peychaud's Bitters, was immensely popular, and became the first "branded" cocktail. In 1873, the recipe for the Sazerac Cocktail was altered to replace the French brandy with American Rye whiskey, and a dash of absinthe was added. In 1933, the Sazerac Cocktail was bottled and marketed by the Sazerac Company of New Orleans. That same year, "Herbsaint," a pastis, was made according to a French recipe; "Herbsaint" was so named for the New Orleans term for wormwood - "Herb Sainte."

Thus, in 1940, the Official Sazerac Cocktail recipe was modified to use Herbsaint instead of absinthe. Finally, in 2000, the Official Sazerac Cocktail recipe was modified to use Sazerac Kentucky Straight RyeWhiskey.

LTS in Vancouver Magazine

2009-08-20T19:50:00.000-07:00

Nice little piece with photo in September's Van Mag. HERE

September to October Menus Are Launched

2009-08-20T13:17:00.000-07:00

We are delighted to announce the launching of another 9 weeks of Long Table Series.

CLICK HERE FOR MENUS AND DATES

The Day That The Apricots Came....

2009-07-29T17:19:00.001-07:00

The Day That They Apricots Came.....

Over the last few years, I have bought the entire crop (or close to it) of organic apricots from my pals Cheryl & Blaire up in the Similkameen Valley. The primary focus of their farm is to produce honey and the apricots are not the focus but rather a by-product.

Bees like apricots and Blaire has dotted a line of trees from the main valley road to the bee hives. In reality, harvesting the apricots are amost an afterthought.

Last week cases of freshly picked organic apricots began arriving at the Greyhound depot.

I converted my Smart car into a Apricot Transporter, and over the next couple of days collected a total of 37 cases. At 20lb a case we had a whopping 740lbs.....seemed like a good idea at the time.

The logistics of storing, pitting, boiling and putting into individual jars is mind boggling.
We hosted a "Pit for your Supper" event, that saw 10 people spend 2 and a half hours last Monday night, pitting apricots. For their trouble they were hydrated with endless pints of beer and ate their weight in apricots.

We kept the pits so that our Chef can make an apricot gastric, and this will form the base of the chutney.

O yeah, I guess I should have said what we intended to do with the apricots....I sold 6 cases to Chef Rob Belcham of Fuel and Campagnolo, our pastry chef Pekka took several lbs to make desserts for the Heather and Salt Tasting Room and we made Apricot Chutney.

Here is our 80 litre tilt skillet.....we filled it 3 times, each time for 3 hours.

We'll be selling jars of this Apricot Chutney at the Farmer's Market located right outside our front door this Sunday from 11am-3pm.

Otherwise it will appear as a condiment on Salt's blackboard menu or as a foil on one of the Heather's cheese plates.

2009-07-19T09:08:00.000-07:00

Plating Skate last Tuesday

CLICK HERE FOR MENUS AND DATES

Tonight is the first Long Table Series held on a Sunday.

We have decided to start Sunday's L.T.S. at 730pm and not 630pm as we do Mon-Wed. We figure that you'll probably be doing better things with your day and a later start will work better.

This Sunday roast will be a baked ham with Okanagan cherry compote, braised cabbage and shoestring fries. We are charging $15 and you get a pint of Vancouver Island brewery, Phillips Blue Buck Ale with your meal.

In addition Vancouver Magazine will be embedding a writer amongst us/you to capture the spirit of the L.T.S. for their September issue.

We have four seats left, so if the menu/time slot/budget works for you, drop me an email at sean@irishheather.com

For details of all other events please go HERE

Cheers,

Sean Heather

L.T.S. UPDATE

2009-07-12T15:51:00.000-07:00

Last Monday we launched the menus for the next 7 weeks, and are delighted that everything has been well received. This Monday, Tuesday & Wednesday are already sold out, as are Monday and Wednesday of next week.

Last week we served Beef Short Ribs, Skate and Handmade Tortalini over Mon-Tue-Wed, in that order, to "Sold Out" tables.

To keep costs down Chef Lee and his team elected to fillet the Skate themselves, which included the thankless task of removing the skin.

Next Sunday (19th July) we will serve our first Sunday Roast L.T.S. On the menu that night is

Baked Ham, with Okanagan Cherry Compote, Braised Cabbage and Shoe String Fries
and a pint of Phillips Blue Buck

We have decided to start Sunday's dinner at 730pm, to allow you more time to get here from whatever it is you do on Sundays.

For details of this and all other L.T.S. evenings please go HERE

and as always email sean@irishheather.com for reservations

Long Table Series Menus & Dates

2009-07-05T22:55:00.000-07:00

This is it, the next 7 weeks of the L.T.S.!

There are a few changes, and these are mostly based on
lessons learned from the last 3 weeks.

There is a vegetarian option available every night. We need 24 hours notice.
There will be a beverage sponsored by Coca Cola available in place of the alcohol choice
L.T.S. is now available 4 days a week. On Sundays, the meal is a roast, costs $15 & starts at 730pm

As always, for reservations, please email sean@irishheather.com with the date
and number of guests.

Cheers,

Sean Heather

CLICK HERE FOR MENU

In the Georgia Straight today

2009-07-02T15:51:00.000-07:00

Article as appeared in Georgia Straight

Scootch Down the Table
Reserve now for the steal-of-a-deal Long Table Series at the Irish Heather GastroPub (212 Carrall Street) where, until September 30, $12 buys a pint and a plate every Monday, Tuesday, and Wednesday at 6:30 p.m. Chef Lee Humphries’s pairings include Strongbow with roasted suckling pig, braised lamb cheeks and Guinness, and skate and R&B Red Devil Ale. Reserve by e-mailing sean@irishheather.com

And from our own ramblings:

Photo of Long Table for last night "Drunken Pig" dinner. Due to a reservation hitch, we ended up with 52 guests and 2 children looking to sit at a 42 seat table....we worked it out but it was scary for a while.

New menus and dates for 8 weeks following July 8th will be published here, next Sunday.

Thanks Vitamin V

2009-06-29T12:17:00.000-07:00

Thanks to the editorial team at Vitamin V for the recommendation on their daily email this morning. We have received 100s of inquiries as a result...in fact you are probably one of them.....welcome Vitamin V reader.

We initially posted just 4 weeks of the summer line up as we were unsure how it would be received. The response has been overwhelming. We are now commencing week 3 and are sold out, next week still has some limited space available.

Shortly we'll post the line up for the next couple of months.

Thanks for your interest.

Sean Heather

“GUINNESS IS GOOD FOR YOU” SOLD OUT
Braised Lamb Cheeks with Mashed Potatoes & Spiced Broccoli and a Pint of Guinness MONDAY JUNE 29TH 630pm $12

“CHICKEN LITTLE” SOLD OUT
Roasted ½ Cornish Game Hen with House Cut Chips, Gravy & a pint of R&B Red Devil Ale TUESDAY JUNE 30TH 630pm $12

“DRUNKEN PIG” SOLD OUT
Roasted Suckling Pig with Apple-Rosemary Tart, Frissee Salad & a pint of Strongbow Cider WEDNESDAY JULY 1ST 630pm $12

“GUINNESS IS GOOD FOR YOU” SOLD OUT
Braised Beef Short Ribs with Roasted Parsnips and Horseradish Jus and a Pint of Guinness MONDAY JULY 6TH 630PM $12

“FISH SUPPER”
Skate Wing with Spinach, Chorizo-Black Olive Crushed Potatoes & pint of R&B Red Devil Ale TUESDAY JULY 7TH 630pm $12

“SAUSAGE & PASTA”
Yam Stuffed Tortellini with Sausage & Onion Ragu & a pint of Phillips Phoenix Lager WEDNESDAY JULY 8TH 630pm $12

NEW MENUS POSTED IN THE NEXT COUPLE OF DAYS

THE IRISH HEATHER GASTROPUB
212 CARRALL STREET,
VANCOUVER, BC
V6B 2J2

SAUSAGE, PASTA AND BEER...WHO KNEW?

2009-06-25T11:00:00.000-07:00

Last night we served a Yam Stuffed Tortellini with Sausage & Onion Ragu & a pint of Phillips Phoenix Lager to a packed table.

Here is a photo of the handmade pasta, lined up and ready to roll.

And a rather grainy photo of the Long Table, complete with Kurtis Kolt (Salt's GM) toasting at mid-table.

We are 2 weeks into the first 4 weeks of the series and we are thrilled with the publicity, turn out and feed back on the food & beer. We have decided to run this for the rest of the year.

Look for menus for the next few months to be published next week.

Photo from the Long Table Series

2009-06-22T20:45:00.000-07:00

Guests enjoying 1/2 Cornish Game Hen, Fresh Cut Fries, gravy and a pint of R&B Red Devil on Tuesday 16th June.

Wednesday's Pig started like this...

Chef Humphries butchered it
And Sean Heather sliced.
Tonights braised beef short rib with garlic mashed potatoes and candied parsnips sold out and tomorrow "Fish Supper" is a couple of seats short of being filled too.

We still have seats available for Wednesday's

“SAUSAGE & PASTA”

Yam Stuffed Tortellini with Sausage & Onion Ragu & a pint of Phillips Phoenix Lager
......all for just $12

Thanks to "French Laundry" for the use of a couple of photos.

2009-06-19T07:28:00.000-07:00

Father's Day in our Shebeen

Dear customer,

This year we are opening our Whiskey House...Shebeen, on a Sunday at 5pm, to allow daughters/sons and their dads, access to that most manly of institutions, a temple to all things whisk(e)y.

We will be offering a medium rare roasted sirloin of beef, with Yorkshire pudding, roast potatoes, gravy & vegetables and a very civilized glass of Jameson Irish Whiskey for an approachable $20 plus tax and service.

Of course our famous pot pies, fish & chips, bangers "n" mash, etc and our full line up of beers; bottled and draft will also be available.

Shebeen currently has the largest selection of Single Malt, Bourbon, Rye, Scotch & Irish whisk(e)y of any pub in B.C. (Over 180 bottles)

Go on; bring you pop down for a decent bite and a civilized drink!

For reservations contact Sean Heather at sean@irishheather.com

Long Table Series

We've created a monster !!!

Last week we introduced you to a dining promotion, the Long Table Series. Barely 5 days after announcing it, we opened to an almost sold out table, and by Wednesday our "Drunken Pig" event was sold out. Next Monday the 22nd is already sold out, as are other dates over the 4-week period.

If you haven't looked at the menu line up please take a moment to do so, you'll not be disappointed.

Click here for details and email Sean Heather at sean@irishheather.com for reservations.

Our chef Lee Humphries was interviewed by 24 Hours today.

212 Carrall Street
Vancouver, British Columbia V6B 2J1
630pm Mon-Tue-Wed

2009-06-15T23:08:00.001-07:00

The Irish Heather First dinner in the Long Table Series went off without a hitch. 37 of 40 seats sold and all guests were happy. Tomorrow is 1/2 Cornish Game Hen and a pint of R&B Red Devil Ale, again for $12. Wednesday's Suckling Pig and Strongbow Cider is now sold out. See Chef Lee get the pig ready.

Getting the pig ready

The Long Table Series

2009-06-08T11:49:00.000-07:00

DINNER & DRINK $12

Commencing June 15th and running through the summer, The Irish Heather GastroPub is hosting a series of dinners on our 40 ft communal table. Each dinner will run Monday-Wednesday, weekly and feature a pint of beer (or bottle) and a great meal.

Our new Executive Chef Lee Humphries, formerly of Figmint, West and Opus Hotel has crafted a series of meals at ridiculously affordable prices. By teaming up with beer companies we are able to use their advertising budget to lower the price...so, a plate of food and a beer will cost $12 plus tax and tip.

We view this as an opportunity for the beer company to reward their customers, for us to get some action on beautiful long table, earlier in the week and you get a great meal twinned with a great beer for $12.... everybody wins!!

Look for lamb cheeks, on garlic mash with veal demi and a pint of Guinness or Smoked Pork Chop, braised cabbage with a pint of Strongbow Cider or fried, battered local oysters with hand cut fries, fresh cut slaw and a pint of Harp Lager. All for $12.

Please read the schedule below and email sean@irishheather.com if you'd like to make a reservation.

Bring your friends (hell, bring your hockey team) or come alone and make friends. We will only be selling 42 seats per evening, (the maximum number of guests that can fit on the long table).

Dinner is served at 630pm on each evening. You are welcome to arrive earlier, but must be seated by 630pm as dinner and pint will be served promptly.

Cheers,

Sean Heather

“GUINNESS IS GOOD FOR YOU”
Braised Lamb Cheeks with Mashed Potatoes & Spiced Broccoli and a Pint of Guinness
MONDAY JUNE 15TH 630pm $12

“CHICKEN LITTLE”
Roasted ½ Cornish Game Hen with House Cut Chips, Gravy & a pint of R&B Red Devil Ale TUESDAY JUNE 16TH 630pm $12

“DRUNKEN PIG”
Roasted Suckling Pig with Apple-Rosemary Tart, Frisee Salad & a pint of Strongbow Cider WEDNESDAY JUNE 17TH 630pm $12

“GUINNESS IS GOOD FOR YOU”
Braised Beef Short Ribs with Roasted Parsnips and Horseradish Jus and a Pint of Guinness MONDAY JUNE 22ND 630PM $12

“FISH SUPPER”
Skate Wing with Spinach, Chorizo-Black Olive Crushed Potatoes & pint of R&B Red Devil Ale TUESDAY JUNE 23RD 630pm $12

“SAUSAGE & PASTA”
Yam Stuffed Tortellini with Sausage & Onion Ragu & a pint of Phillips Phoenix Lager WEDNESDAY JUNE 24TH 630pm $12

“GUINNESS IS GOOD FOR YOU” SOLD OUT
Braised Lamb Cheeks with Mashed Potatoes & Spiced Broccoli and a Pint of Guinness MONDAY JUNE 29TH 630pm $12

“CHICKEN LITTLE”
Roasted ½ Cornish Game Hen with House Cut Chips, Gravy & a pint of R&B Red Devil Ale TUESDAY JUNE 30TH 630pm $12

“DRUNKEN PIG” SOLD OUT
Roasted Suckling Pig with Apple-Rosemary Tart, Frissee Salad & a pint of Strongbow Cider WEDNESDAY JULY 1ST 630pm $12

“GUINNESS IS GOOD FOR YOU”
Braised Beef Short Ribs with Roasted Parsnips and Horseradish Jus and a Pint of Guinness MONDAY JULY 6TH 630PM $12

“FISH SUPPER”
Skate Wing with Spinach, Chorizo-Black Olive Crushed Potatoes & pint of R&B Red Devil Ale TUESDAY JULY 7TH 630pm $12

“SAUSAGE & PASTA”
Yam Stuffed Tortellini with Sausage & Onion Ragu & a pint of Phillips Phoenix Lager WEDNESDAY JULY 8TH 630pm $12

THE IRISH HEATHER GASTROPUB
212 CARRALL STREET,
VANCOUVER, BC
V6B 2J2