Archive for December, 2013

November Gardening

Sunday, December 8th, 2013

Why November Gardening is Actually Great

The mere mention of the word ‘November’ often conjures images of cold, rainy days and yet, it is a fabulous time to garden! Come spring, my favourite gardens are the ones that were worked on late into November. They look pruned, tidy, leafless and ready for a flush of spring growth.

November Gardening Tasks

Make the last mowing of the year at the beginning of November. And, remember to clean and prepare your lawn mower for winter storage. Gas mowers should be drained of any leftover fuel so that the gas does not separate while inside the tank.

Continue with your fastidious weeding efforts – you will be rewarded with a very easy spring clean up.

Prune only late-flowering shrubs and evergreens for size and form. Applying a granular slow-release fertilizer will benefit any spring-flowering evergreen plants such as Rhodos and Azaleas. Choose a formulation designed for broadleaf evergreens and carefully apply at the rate indicated on the package.

Mulch, mulch and more mulch. Apply about a three inch deep layer of good quality aged bark mulch to all garden beds. Mulch is a blend of compost and shredded bark, it’s the ultimate fertilizer and winter blanket in one.

Finish up any leaf removal. Late falling oak leaves must absolutely be removed from any lawn areas to avoid leaving a heavy mass lying on the turf through winter. And if you live under a beech tree, collect all leaves and send them to the city green waste yard. Beech leaves are toxic to the garden and should be left out of the compost pile entirely.

Jessica Salvador

Jessica is a Certified Landscape Horticulturist. She runs Higher Ground Gardens with her husband Christian, a Certified Landscape Technician.Higher Ground Gardens

 

Keeping it Local

Sunday, December 8th, 2013

Dunbar resident John Schretlen has lived in this neighbourhood his entire life. As a boy he attended Immaculate Conception School followed by high school at Vancouver College where he recalls playing on the same Grade 8 football team as Lui Passaglia.

Schretlen has fond memories of his “best childhood shopping experiences” when he would take his 25 cents allowance and hit the town. His pace would increase as he spotted his destination, the candy shop, which used to be located near Handi Cuisine. Childhood shopping experiences can etch permanent memories. Schretlen clearly recalls “the candy lady” and he fondly remembers baker Mabel Picket from Ideal Bakery (now home to Butter Tea Room).

As an adult he did not stray from the area. Why would he? Schretlen has read that Dunbar is one of the most stable communities in Vancouver. He says, “For those who live in Dunbar it is easy to understand. There are few neighbourhoods that are situated fifteen minutes from downtown, and are equally close to the airport.”

He and his wife Kathy have lived on West 27th Avenue since they married in 1979 and raised their family here. Schretlen lovingly spent many hours coaching little league, soccer and softball, in addition to being a Scout leader. He says it was nice to see the same faces on a weekly basis with all of his community involvement.

A number of years ago the couple set a goal to see if they could purchase Christmas gifts at small independent businesses rather than patronize malls and big box stores. Schretlen laughs when he admits thinking, “Great! No Birks boxes this year.”

With this new approach to shopping and gift giving they were forced to think outside of the (big) box. Schretlen remembers church fairs and Dunbar Community Centre’s craft fair being particularly helpful. Olinda’s and Blight’s Home Hardware rounded out the experience and they achieved their mission. He says shopping locally at Christmastime stirs up a “Charles Dickens feeling.”

Over the years Schretlen has found shopping at smaller businesses to be very rewarding. This year he began Christmas shopping in October during Splash Toy Shop’s sale where he stocked up on top-secret presents for his grandchildren.

As a pilot with Air Canada’s Jazz, Schretlen’s career in aviation has afforded him time to spend with his family, and it also has introduced him to many communities that he may not otherwise have visited.

He enjoys finding local gems and seeing people milling about and interacting in their communities. He and Kathy love to set off on long motorcycle trips with friends. On their travels they browse local businesses and with limited space on their motorcycle they often have their purchases shipped home.

While Schretlen does not get up on a soapbox to preach the merits of shopping locally, and he has been spotted shopping off the Dunbar grid, he does support Dunbar merchants whenever possible. He enjoys being able to walk from his home to dine out. Handi Cuisine, The Cheshire Cheese, Dream Sushi and Moki’s Pizza are some of his favourite local restaurants. He picks up bulk food at Weigh to Go, he likes Beantown Coffee House and he has extremely kind words to say about the attentive staff at Shoppers Drug Mart. Stong’s Market is also high on his list of favourite places to shop.
Each business in this community plays a vital role in making the area such a desirable place to live. This holiday season why not consider setting a goal to shop Dunbar and see just how much you can accomplish locally? The gift guide on page 34-35 of this issue has some wonderful ideas to help pave the way.

Pacific Spirits Liquor Store

Sunday, December 8th, 2013

Matt Kettlewell, operating partner of Pacific Spirits Liquor Store, comes from a family with a long history as publicans. His maternal grandparents and great grandparents owned pubs and hotels in Australia and his father, John Kettlewell, continued the tradition on Canadian soil.

John Kettlewell moved to Canada in 1971 with his wife and their first-born child. Matt Kettlewell and his three other siblings were born in Canada. In 1981 John Kettlewell purchased his first pub, The Brass Rail, in Coquitlam, which was later renamed Roo’s. Subsequently, he became involved with many other pubs throughout the Lower Mainland. Other family members joined him along the way including Matt Kettlewell, his brother Damian Kettlewell, and their brother-in-laws, Geoff Dear and Mike McKee. They are all now operating partners of the seven liquor stores and two pubs associated with the JAK Group, which formed in 2010.

While Matt Kettlewell was a student at the University of Victoria he contemplated prospective careers. He was attracted to joining the RCMP or becoming a firefighter, however he was diverted from these ideas when he began working as a bartender at his father’s second business, The Elephant Walk. He quickly realized that he was drawn to the exciting hospitality industry and gradually took on larger roles within the pub and the attached liquor store, until he was managing both businesses and eventually became a financial partner.

In October 2012 the JAK Group took over as the new owners of Pacific Spirits Liquor Store. Matt Kettlewell is also the operating partner of the East Side Liquor Store and has financial interest in the Granville Liquor Store and 152 Liquor Store. He spends his time between the Dunbar and East Side shops.

At Pacific Spirits you will find an outstanding selection of B.C. and international wine. They carry VQA, organic, sparking and ice wine, in addition to refrigerated wine ready to take home or pick up en route to a dinner party.

With prices ranging from $11 to $100 Matt Kettlewell indicates you can find some great bottles in the $15 to $20 category. His personal favorites are Joie Farm and Kettle Valley Winery, both located on the Naramata Bench. Recently Matt Kettlewell and staff members Ginny Goodwin (wine consultant) and Erik Futrell-Fruhling (store supervisor) went on a road trip to visit Naramata wineries. They came across some amazing producers that they hope to carry in the future (La Frenz Winery is on the wish list).

Each week Pacific Spirits shines the spotlight on select wines. These weekly picks are displayed on a barrel and are poured for tasting every Sunday between 4 to 7 p.m.

In addition to the impressive wine selection, there is a very good representation of craft and import beer. In November seasonal winter beers make their debut including Driftwood, Phillips and Moon Under Water (all from Vancouver Island) and Parallel 49 (made in East Vancouver). The store also stocks gluten-free beer brewed by Lakefront Brewery (New Grist) and Bard’s (Dragon’s Gold), as well as organic beer from Mill Street Brewery (made in Toronto). You will find chilled beer, ciders and coolers in the beer case.

As the cleverly named store implies, with its location near Pacific Spirit Regional Park, there is also a selection of spirits sold. Matt Kettlewell points out that many of the wines they carry come directly from the wineries, and approximately 70 percent of the products are not found in government liquor stores.

December is a busy time at Pacific Spirits as holiday entertaining commences and gift giving begins. Red wines (Pinot Noir and Cabernet Sauvignon) are strong sellers at this time of the year, along with sparking wines, while white wine sales tend to spike during the summer months.

Pacific Spirits is pleased to share a few of their top wine picks for the holidays. Three Joie Farm wines are high on their list of recommendations including the Riesling 2012, which features a touch of sweetness, and moderate alcohol levels in support of aromas and flavours of citrus and tropical fruit, flowers and spice. Rieslings are extremely food-friendly thanks to their acidity, which can cut through heavy sauces and flavours. From fried chicken and smoked meat, to fish and spicy Chinese, to Christmas dinner with all the trimmings, Riesling will pair perfectly.

Joie Farm’s Pinot Noir 2011 offers a complex, well-balanced, fruit forward style, with pleasant acidity and a rich texture. The captivating floral, herbal and blueberry aromas explode with black cherry and clove spice. The pairing of Pinot with lamb is pure heaven and game flavours such as duck, pork and veal thrive with this grape. A salmon filet, a roasted chicken, any type of mushrooms, or Christmas dinner with all the trimmings will delight a Pinot.

Rosé is often considered to be a summer sipper, however Joie Farm’s Rosé 2012 dispels that notion and becomes a year round wine to pair with a wide range of food (think garlic shrimp, tuna, grilled chicken). This beautiful Rosé is inspired by the Pinot Noir and Gamay-based Rosés of the Loire Valley. The bright watermelon hue anticipates the intense aromas of strawberries, raspberries and dried sage.

To ring in the New Year consider popping open a bottle of Summerhill Cipes Brut 2012, which has won gold medals every year since it was introduced in 1991. Sparkling wine is traditionally served as an aperitif but can be a worthy accompaniment to almost any meal. Cipes Brut is a beautiful Riesling and Chardonnay-based traditional method sparkling wine with aromas of apple, lime, pear, almonds and grapefruit. On the palate it exhibits crisp acidity, a soft creamy mousse and a long finish.

Liquor stores can sometimes be overwhelming places to visit if you don’t know what you are looking for, however Ginny Goodwin and Erik Futrell-Fruhling are both happy to assist. They are experts in their field and are passionate about wine. You will leave Pacific Spirits with the perfect wine for your palate, or for gift giving. I speak from first hand experience as Futrell-Fruhling helped me choose a wine for Thanksgiving dinner (Joie’s Pinot Noir) and it was a crowd pleaser!

Pacific Spirits Liquor Store
4474 Dunbar Street
Vancouver BC V6S 2G5
Telphone: 604-738-1299
www.pacificspiritsliquorstore.com

Christmas Cards?

Sunday, December 8th, 2013

If you ask anyone who celebrates Christmas whether they plan on sending cards to friends and family this year, you will likely get a response that does not speak “peace on earth” to you. The exasperated, possibly even violent, reaction will rapidly outline with great irritation all the ways in which sending Christmas cards or, horrors, Christmas letters, is an outrageously archaic task from the past.

“Really?! Are you kidding me!?! Do you know how many things I have to do this time of year? Do you really think I have time to do Christmas cards!?? Puh-leeze.”

Between the shopping, decorating, wrapping, party planning, baking, cooking, drinking and complaining, there is little time for anything else. Just like after giving birth is a terrible time to look after a newborn, the average Christmas celebrator feels that the Christmas season is a completely unreasonable time to try to send Christmas cards.

And still.

Each year in mid-December arrives in our mail a coloured envelope neatly addressed in the classic though flourished handwriting of one of my Aunties now in her late 80’s. Within the Christmas card is folded a small note paper handwritten with a smattering of news, of thoughts and of well wishes. Anyone who thinks that only old people have the time for this has no idea how difficult growing old can be: as the saying goes “old age is not for wimps.” These season’s greetings and well wishes have been sent annually for more than half a century to about a hundred people from a woman who has lived a life much more labour-intensive than ours. And somehow this activity has been, and still is, important enough to her to bother.

With our present rushed lives and jammed schedules, the sending of Christmas cards strikes as a throwback to days gone by, of horse-drawn carriages and home telephones.

Maybe greeting cards and annual family news update letters are less necessary now that we have many easier ways to keep in touch, with cheaper long-distance telephone minutes, email, texting and now even social media to keep track of each other’s comings and goings. Regular use of much media technology renders the annual Christmas letter rather obsolete. If you are tweeting everyone daily as to what you ate for lunch and snap-chatting all your friends photos of your new “do”, you hardly need to send a written summary of the whole thing at year end. Since we can now see every single photo of our friend’s vacation on Facebook, complete with captions, a Christmas letter describing the vacation is not really necessary.

Besides, the annual Christmas letter can be quite annoying if it contains altogether too much good news. The thinly-veiled jealousy we all carry with us has a bit of trouble sharing fully in the compounded joy of the Ivy League school admission, the wildly successful business start up, the summer garden party featured in a popular home magazine AND the attached photo of the washboard abs. Something strange within me wants to report back jauntily about my recently being granted day parole, the fact our kids set a local public health record for total number of flus in one household this year, and that we are thinking of getting rid of the broken chair. We need to celebrate our ordinary lives: they are usually the only ones we are going to get.

Clearly the trick for avoiding the schmaltzy overdone letter is to just keep it real. A chance exchange of Christmas cards with a woman I worked with 25 years ago has led to my annual receipt of a tiny piece of her news scribbled in a Christmas card. I’ve felt such a wave of affection for this lady I think I barely knew as I read her simple, honest notes each year, about “busting with pride” at her young daughter’s theatre play, or about her son’s ridiculously large feet, her struggling marriage, her daughter’s work overseas, her interesting rural job. The year that I sent a Christmas letter describing how we were visiting with my husband’s father in Palliative Care, enjoying his company and pondering his beautiful life well lived was a year we got many heartfelt responses to our Christmas greetings.

Do what suits you. One year I left a bag of cards in the car all through November and December and just wrote cards whenever time presented itself. (Fair warning: if texting in traffic is illegal, so is writing Christmas cards.) Some people have the photo greeting cards made; mail them out in February if December is too busy. Personalized e-Christmas cards including real news, the ordinary stuff, along with a couple photos can be emailed out to family and friends. Or make a list of people you have been “meaning to call” and just phone them all early in the New Year. Maybe you don’t feel the need to send anything at all.

But if you really do want to send Christmas cards to a few people, make it as important as anything else. Book an evening “off” and don’t go to the mall yet again but instead to a coffee shop or a lounge and spend the evening ‘catching up’ in cards with the cherished friends and relatives you have in mind.

Maybe the mailing of Christmas cards does represents something from an era past, something we don’t feel we have time for any more but are maybe still in need of. We need to stay connected to those who have grounded us at various times, to share our ordinary lives with family and friends we don’t see often, and to wish each other blessings and peace. When considering the themes we hold dear for Christmas and then all the things that keep us busy preparing for the season, sending a Christmas card to an 87 year old Aunty should probably come way ahead of putting out some new decorations.

Blessings and peace to you, card or no card.

Rose Nails & Spa

Sunday, December 8th, 2013

Tanya Dinh always dreamt of owning a business. She had worked in nail salons for seven years when she fulfilled her aspiration in March 2009. After six months of searching to find the perfect location on the west side, she and her husband Thien Anh Quang were out driving and came across their Dunbar location. They knew they had found the perfect spot to establish Rose Nails & Spa. Quang co-owns the salon, and assists with paperwork, while also working full-time in computer information technology. The salon has been so successful that the couple opened a second location in Kerrisdale this past summer.

Originally from Vietnam, the couple met in Vancouver in 2005. Dinh had moved to the city as an international student in 2000, hoping to find new opportunities and help support her family who remained behind in her homeland. With good fortune on her side, a company sponsored Dinh and she was able to stay in Vancouver. Quang’s father was one of the boat people who fled war-ravaged Vietnam in 1975. He sponsored his son’s move to Canada.

Rose Nails & Spa is a sunny salon with sage green walls, which is located near the corner of West 18th Avenue and Dunbar Street. Services offered include manicures and pedicures, gel and acrylic nails, waxing services, facials, eyelash tinting and perms, and foot massages. The spa houses ten pedicure chairs and two manicure stations. Many customers like to have foot and hand treatments done simultaneously hence the high number of pedicure stations.

Dinh’s passion is to serve others and fulfil customer’s requests. She derives satisfaction from helping people look and feel their best. She is so dedicated to her clients that she willingly accommodates walk-in clients even on the busiest days.

The salon is proud to have been recognized in 2012 as one of the city’s top three nail bars in the Vancouver Courier’s Readers Choice Awards. The couple humbly acknowledges, “We are pleased and thankful that customers voted for us.” When asked why they believe they were recognized for this award, they feel it is due to their customer service. Their customers concur as close to 90 percent return for the quality work Rose Nails & Spa provides. They are known for their friendly staff, comfy chairs, new equipment and very reasonable prices.

The salon’s hours of operation are another attractive feature for clients. Open from 9:30 a.m. to 7:00 p.m. (Monday to Friday), with additional weekend and holiday hours, nail and spa services are made convenient, no matter how busy you may be. Dinh is at the business every day during the summer and leading up to Christmas, however the employees share the workload. They are flexible with their schedule and generously offer customers later appointments when requested.

While most of their clients are female there are some male clients too. The pleasure of a pedicure is not gender specific. Customers range in age from 3 to 90 years of age, however the average age group is the 30 to 50 year old set.

A rainbow of polish colours is yours for the choosing. The salon’s product of choice is OPI, which not only provide beautiful results but also is helping to lead the industry in transitioning to newer, and “greener” formulations. Since 2006, OPI has reformulated its entire line of nail lacquers, nail treatments, and nail hardeners to eliminate DBP (dibutyl phthalate) and Toluene.

Rose Nails & Spa’s promises long lasting manicures with proper care. Dinh says a gel nail treatment will remain for up to three weeks while a regular manicure can last for up to two weeks depending on the wear and tear to which you subject your hands.

The couple lives in Vancouver’s Kensington neighbourhood. They have two young children (ages 2 and 4) with a third child on the way. They are very grateful to have Quang’s parents living locally. When not working they enjoy spending time with their children at the park and taking them to special events in the area. The family has set a goal to have a well-earned vacation in the sun twice annually.

Dinh and Quang appreciate the efforts of the Dunbar Village Business Association. In particular they acknowledge the special events the BIA hosts as they say it brings new people to the neighbourhood.

If you are looking for a place to host a bridal shower, wedding or birthday party, this is a good spot to come, especially with the large bank of chairs. The couple mentions that companies sometimes treat their employees to a visit to the salon at Christmas. This is also the time of the year that the highest volume of gift certificates is sold. The spa gets very busy in December so be sure to plan ahead if you are seeking some pre-holiday pampering.

Rose Nails & Spa
3383 Dunbar Street
Vancouver BC V6S 2B9
Telephone 604-221-2200
www.rosenailsandspa.com

Scott Morison: At Home in Dunbar

Saturday, December 7th, 2013

You may be familiar with the restaurant franchise Browns Socialhouse, which places emphasis on eating, drinking and socializing. What you may not know is this highly successful enterprise has Dunbar roots. Scott Morison (Browns Restaurant Group President and CEO) lives in the area, and the head office is located on West 41st Avenue across the street from the IGA.

Browns Restaurant Group office employs over 30 staff, with ten employees usually on the road making field visits or performing audits. Why did Morison choose to locate the office in this neighbourhood? He has lived in the vicinity for many years and wanted to have an office close to home with his wife, Elizabeth Burke. Morison points out that Browns staff patronizes local businesses, and he enjoys seeing this economic spillover into the community.

People frequently ask Morison what exactly is a Browns Socialhouse? He replies, “We serve fresh, tasty food in a lively room that’s fun, full of energy and designed to be as comfy as my living room…without the dog hair.”

Morison pioneered the Socialhouse concept ten years ago, however this was by no means his first foray into the world of dining. In fact, he initially trained as a chef and worked with Earl’s in the early 1980s. He entered the business side of the restaurant industry with former business partner Richard Jaffray. They owned and operated Café Cucamonga’s, a sandwich and ice cream parlour on West Broadway. They moved on from that two-year venture to co-found the Cactus Club with silent partners Leroy “Bus” Earl and Stan Fuller. Morison was involved with the restaurant for eighteen years and describes those days as having some incredible highs and lows. Jaffray bought Morison out approximately eight years ago.

The first thing that I noticed when speaking to Morison is his optimism, energy, business savvy and his quick wit. With a laugh he describes having, “an Oprah a-ha moment” nearing the end of his association with the Cactus Club and realized it was time to try something new. He aspired to be a mentor and realized that the franchise model was a new path to be explored.

In June 2004, Morison opened the doors of the first Browns Socialhouse on Lonsdale Avenue in North Vancouver. He set out to create a business model where people who had invested their time working in and operating restaurants could own a piece of the pie. In other words, every Browns Socialhouse is owned and operated by locals who have a vested interest in their community and the success of the brand.

Morison is naturally drawn to the creative end, and enjoys everything from brand concepts, to restaurant design, music programming, and the overall guest experience. He is equally competent in problem solving, and overseeing the legal and financial side of the business. These are skills he has honed through opening dozens of cutting-edge restaurants throughout his career.

Browns Socialhouse franchises have been popping up from Nanaimo to Regina, with Ontario next on their radar screen. Clearly, Morison has big plans for Browns Socialhouse with rapid growth on the agenda. They are presently sitting at 22 locations with up to five more due to open this year. In addition, there are 50 more franchises ratified. Browns Restaurant Group has also burst into the American market with franchising under the name Scotty Browns. To date two locations are operating in Bellingham, Washington, and a third restaurant is due to open in Bellevue in early 2014. Morison says the plan for expansion in Canada is much bigger as he truly understands this market and what Canadians want.

Executive Chef Jason Labahn recently joined Browns Restaurant Group in October 2013. He brings to Browns a wealth of culinary experience from his time spent at high-end establishments in Las Vegas including The Mirage Resort, Bellagio, Wynn Resort & Wolfgang Puck Springs Preserve. In 2011, the Glowbal Group lured him to Vancouver as Executive Chef for Black and Blue Restaurant and The Roof at Black and Blue.

Labahn will play a key role in shepherding Browns’ new Culinary Test Kitchen, set to open alongside a new flagship Socialhouse in Langley, B.C. in early 2014. The Test Kitchen will feature a connecting boardroom for demonstrations and training and boasts state-of-the-art audio/visual capabilities that will allow Browns to communicate new menu items and preparation techniques with multiple outlets across North America in a user-friendly way via the Internet.

Morison describes Labahn as “a rock star” and says he is learning so much from him as they work together on menu development. They speak the same language as they seek to make meals memorable through “the texture, the sweet, the sour, the crunchy and the salty,” and bring these elements together to make food “craveable” and familiar, which will keep clients coming back for more.

Browns Socialhouse changes its menu twice annually and keeps on top of trends. For example, on a visit to Los Angeles Morison noticed food trucks serving tacos were all the rage and he introduced them to the menu.

I asked Morison how he came up with the name Browns. Amusingly, he told me that he had seen an interview on CNN about a business that impulsively chose their name by randomly opening up the phone book. Morison thought this was a great idea and gave it a try. Although he didn’t come up with the name on the first attempt by the second flip he hit the jackpot with Brown.

Over time Morison visits each restaurant location, and he enjoys seeing sites when they are still dirt. He associates Stompin’ Tom’s version of “I’ve Been Everywhere” with his own assorted travels to Canadian towns and cities. Indeed he has been everywhere from Wayburn, Saskatchewan to Fort St. John, B.C. where he saw snow on the ground in May.

He can afford to poke fun at the quintessential Canadian experience, as he is a proud Winnipegger. He says growing up on a hobby farm was the best childhood he could imagine. Again with tongue in cheek, Morison says he was the envy of many teenagers when he would ride a snowmobile to work at the Husky station.

With his Winnipeg days long behind him, Morison is a certified West Coaster. He enjoys the lifestyle and all of the opportunities that living in this climate affords. While he previously lived in Kerrisdale, he and Burke recently moved to Dunbar. They were looking for a very specific home within a small radius of the park and his office, and one with a contemporary look and feel with an open floor plan. They also hoped to live close to the Endowment Lands at UBC, which further narrowed their search. Morison marvels that such a magnificent park can be nestled in the city. It took patience, however they found their dream home, which is a one-minute commute to the Browns office. They undertook a renovation to incorporate a Pilates studio into the floor plan, as Burke is a Pilates instructor who also happens to be a successful entrepreneur in her own right (she owns The Pilates Group in Steveston).

The couple has been married for seven years. They began dating fifteen years ago when they met at the Cactus Club in Richmond where Elizabeth was working as a hostess. With their two pugs, Olivia and Pupa, they take full advantage of the neighbourhood, and enjoy running the Endowment Land trails together and taking the dogs for walks. They also appreciate all of the local businesses within walking distance and they frequent many of the shops and services.

When asked how they make their marriage a success with two busy careers, Morison says the secret is ensuring they spend time together. Friday night is their designated date night. They do not have children and Morison admits that also makes it easier to set time aside for each other. They enjoy vacationing in Hawaii at Christmas and are looking forward to a trip to Thailand this winter at a resort where they will spend time working out (Pilates included) and meditating.

Morison says he thanks his lucky stars that he made the move into the world of franchising ten years ago. It has provided him with a more interesting career and a fulfilling and balanced life. The future looks very bright for this entrepreneur with his drive and vision to make Browns Socialhouse a household name.

Browns Restaurant Group
207A-3540 W 41st Avenue
Vancouver B V6N 3E6
Telephone 604-630-0885
www.brownsrestaurantgroup.com