Posters by Lene Nørgaard

Apr

18

Posters by Lene Nørgaard

Posters by Lene Nørgaard

Posters by Lene Nørgaard

Posters by Lene Nørgaard

Posters by Lene Nørgaard

Another Danish gem! These posters by designer Lene Nørgaard are a minimal-interior-design-lover’s dream. They would look smashing against a bare white wall or with some plywood to make the colours and textures pop even more.

BTW, as you are reading this post today I am probably hiking down the Grand Canyon, so let’s just hope I make it back to Canada in one piece so I can purchase some of these awesome posters. If you want to get some too, you can buy them over here.

Well fellas, I’m cyber signing off for the weekend. I’ll see you here on Monday ok. Enjoy the weekend!

Local Folks: Revolver Cafe Vancouver

Apr

17

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

Hey fellas! Guess what? The Artful Desperado is premiering a brand new series in collaboration with two talented dear friends: Vancouver photographer Tomasz Wagner and his lovely accomplice Amy Tran. Together we’ll unearth the best kept secrets and treasures of a specific destination. Obviously we’ll start close to home and take it from there.

Our very first post features Revolver Cafe along with their new place next door, Archive. Both spots are a must-go for coffee lovers! Let’s hear from George Giannakos (pictured on top image), one of the men in charge of this family-owned gem in the heart of Gastown.

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

What occupied your days before Revolver and Archive?

Coffee! More coffee! Ever since my parents opened up a coffee shop called Crema in West Van (December 2006) I have been working in coffee. I worked there right up until we got the keys to the space that is now Revolver. If you want to go further back than that though, I was studying Languages at various colleges/universities for a bit, only to ultimately leave to work full-time at Crema not long after it opened.

What influenced your design decisions for Revolver and Archive?

Revolver’s design decisions were influenced by many places we’ve been to, seen or imagined. We worked with Craig Stanghetta of Ste. Marie Art Design who has done some gorgeous rooms in Vancouver and he did a great job of translating what we were saying and thinking into realization. There is certainly more than one aesthetic you could lop Revolver into, but one of the main themes is the idea of being ‘open/exposed/transparent’. And this is something that is persistent in our open bar and shelving, exposed electrical and plumbing, all the way through to every drink being served in glass.

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

What challenges have you faced as a business owner in Vancouver?

I can’t say there have been many challenges that I would attribute specifically to Vancouver internally. At least in Gastown and specifically on Cambie St., life is good! That being said, because we work with shops and roasters based out of the U.S. there is always the potential for extra shipping fees and customs/duties hassle. This would be a reality for any business that imports goods from another country though

What are your favourite places in Vancouver?

I have a long list of go-to places but some of the establishments that I keep finding myself back at around town would be the Pourhouse for imbibing, Moderne Burger for immortal burgers and fries, Shiro Sushi for humble Japanese sushi, Paperhound Bookshop for reads, and Paper-Ya on Granville Island to feed my stationary vice.

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

Local Folks: Revolver Cafe Vancouver via The Artful Desperado. Photo: Tomasz Wagner

What is your most memorable travel experience?

After I finished my first year of college I went travelling for 6 weeks — 3.5 of which were spent in Greece, 2.5 which in Iran — and as you can probably imagine it was a pretty great time. I absorbed a lot at the time but would love to go back now for a second round so I can really see what’s going on, like a re-reading a book or re-viewing a film.

Any developments and/or projects you’re excited about right now re: Revolver, Archive, or otherwise?

On the coffee side of things we’ve set up accounts with some really great roasters based out of Europe that have world wide recognition and are quite rare to see on this side of the water — so we’re obviously excited to be able to offer those. We’ve also just started bringing in Field Notes in Archive and are looking to dip our toes a little deeper into ‘cafe lifestyle’ items (think stationary/pens/magazines, stuff like that.)

Thanks so much for chatting with us, George!

Photos: Tomasz Wagner

Spelt Coconut Honey Cake with Chocolate Ganache

Apr

15

Spelt Coconut Honey Cake with Chocolate Ganache via The Artful Desperado

Spelt Coconut Honey Cake with Chocolate Ganache via The Artful Desperado

This is the tale of a blogger that tried several cake recipes and couldn’t find one that was coconut-y enough to satisfy his living-la-vida-loca tropical cravings. Because you know, Mexico. And Spring. That’s until he found Love Bake Nourish by Amber Rose, a mighty book full of healthier cakes and desserts. Here’s the thing, if you’re going to hit the sugar pipe on a regular basis like I do, you gotta be responsible.

Anyways, this recipe from Mrs. Rose book is a DELIGHT. A coconut delight. It’s super easy to make and – wait for it – it’s vegan! Except for the honey, but whatevs, chill, bee puke never hurt anyone. As an extra added bonus; I bathed this cake in rich chocolate ganache because I really love you AND I added a touch of lemon zest to bring spring closer to your taste buds.

Alright, let’s do this.

Spelt Coconut Honey Cake with Chocolate Ganache via The Artful Desperado

Spelt Coconut Honey Cake with Chocolate Ganache
Serves 8-10 awesome friends, lame ones get shit

Ingredients:

CAKE
- 1 3/4 spelt flour sifted
- 1 1/2 cups unsweetened dried coconut
- 2 teaspoons of baking powder
- Zest of 1 lemon
- 1/4 cup of honey
- 3/4 coconut milk
- 1/2 teaspoon of vanilla extract
- Pinch of salt

GANACHE
- 1/2 cup almond milk (if you have no dietary restrictions, use whipping cream for an even richer texture).
- 1/2 cup good quality dark chocolate chips

Steps:

1. Preheat the oven at 350F and grease your pan or pans (I used small bundt pans ’cause I’m fancy pants).
2. Combine all dry ingredients in a large bowl, then add lemon zest, honey, coconut milk, vanilla extract, and salt. Mix until combined (be gentle). I find spelt flour gets gluten-y quite fast, so don’t overmix or you’ll get a tough cake.
3. Place batter in mould and bake for about 35-40 min. Use a toothpick to test AND also poke a bit of the cake out and taste it to make sure it’s all good. Once it’s done, remove from the oven and let it cool down before removing from the pan.

Now the ganache:

Heat up the almond milk and bring it to a gentle simmer, then turn the heat off and add the chocolate chips. Lets them melt for a bit, and then whisk until mixture gets shiny. Easy!

Drizzle warm chocolate ganache over the cake and eat! Warm, cold, anyway you want it, this cake is PUUURFECTION.

Spelt Coconut Honey Cake with Chocolate Ganache via The Artful Desperado

Photos and Styling: The Artful Desperado
Recipe: adapted from Love Bake Nourish

Paintings by Erik Olson

Apr

14

Paintings by Erik Olson

Paintings by Erik Olson

Paintings by Erik Olson

Paintings by Erik Olson

Paintings by Erik Olson

Oh hey, is this a new type of cubism? Perhaps coolism?

These portraits by Canadian artist Erik Olson (yaaas, represent!) give me feelings. I love how each brush stroke has so much texture, it’s almost like icing, but in the shape of art.

His new portraits series is packed with bright hues and multidimensional subjects. They kinda remind me of those weaved collages that have been recently featured in several fashion magazines (you know which ones I’m talking about?).

Portraits, texture, and lots of colour. I am definitely gonna keep an eye on this guy.

The New Cocktail Science

Apr

11

NY Times' cocktail science

NY Times' cocktail science

GNY Times' cocktail science

NY Times' cocktail science

NY Times' cocktail science

I recently discovered this article in the NY Times about cocktails and simplicity. Even though the article focuses more on the recipes, it was still super interesting to see that you don’t need to be schooled to do something you love. A lot of these crazy-talented bar tenders are actually artists-turned-mixologists. Quite different from the old days when you wouldn’t even dare to step in a kitchen or bar without having the proper credentials.

It’s fantastic how – regardless of your educational or vocational background – you can transfer almost any skills to a different field, and these guys do it in such a way that you feel like you’re reading a story about mad scientists trying to come up with a new chemical compound to save the world.

Now, these cocktails are not than simple to make, and you do require a certain level of skill to put them together (and to find or make some of the ingredients), but they are simple enough in the sense that the focus is the one ingredient or flavour, and the “cocktail story” is built upon that. Mixing and matching ingredients. So poetic!

Now I’m sure this post just made you very thirsty, so ama let you go so you can prepare some of these liquid lovers. Find the recipes to make the cocktails above in here.

Happy weekend!

Image Credit: Sarah Anne Ward for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Paola Andrea

Let’s Join Creative Forces!

Apr

10

greatly

GUYYSSS. Oprah is not here to scream, so I will have to fake it. GUUUYYSS. Huge awesome news that include you. Yep! Here’s the scoop:

A few weeks ago I was invited to be part of this rad new market place based out of NYC called GREAT.LY Basically GREAT.LY will be a place for tastemakers to open a curated online shop stuffed to the ceiling with products they love from people they love. Isn’t it awesome?! Seems like the perfect marriage, right?

Now check out the lineup of peeps ready to open shop for GREAT.LY’s launch in mid May:

Greatly

(AY DIOS MIO, I am side by side with big gun girlies!)

So here’s how it works: Makers make and earn. Tastemakers sell and earn. Buyers get to enjoy the best of both worlds in one rad shop full of hand-picked treasures from their favourite bloggers (I’m one of them, right?!).

I have so many vendors in mind it’s definitely going to be hard to narrow them down. If you are a MAKER and want to be part of this tornado of coolness, then hurry up and APPLY HERE, and obvi, if you like my style and we are a fit, I’d absolutely LOVE to work with ya.

For more info about GREAT.LY read this post on The Jealous Curator.

BOOYA!!! Let’s do this!

PS. If you want to be part of my shop and/or have some rad ideas to collaborate on products you can also email me on hello@theartfuldesperado.com

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping

Apr

8

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping via The Artful Desperado

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping via The Artful Desperado

OH LAWD JEZAS THEZ A FIYA! Ain’t nobody got time for..wait, we do, we do have time for this!

So turns out us veg-heads sometimes miss out on some of the finest things in life, things like chicken and waffles or pulled pork sandwiches. The latter being a classic that is loved by almost everyone, especially now that spring is in full swing and we all wanna get messy in the outdoors. I wanna get messy in the outdoors, I wanna have that salty bun dripping chipotle BBQ sauce all over ma face, sans the pulled piggy. Hence, I have decided to make a meatless version of this warm weather staple.

This pretzel bun sandwich has loads of “meaty” – and crispy – portobello mushrooms mixed in a spicy homemade chipotle sauce, topped with fresh cilantro, parsley, and feta. YOUZ GAT TIME FO DIZ!

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping via The Artful Desperado

Home Chipotle BBQ Sauce via The Artful Desperado

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping
Makes 4 sandwiches

INGREDIENTS

Chipotle BBQ Sauce
- 1/2 cup of ketchup
- 1/2 cup of apple cider vinegar
- 1 chipotle pepper in adobo sauce (canned) – more if you like extra heat
- 1 tablespoon of chipotle adobo sauce (from the same can)
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 2 tablespoons of brown sugar
- 1/4 cup of water

Mushroom Prep
- 5 portobello mushrooms, thinly sliced
- Around 8 brown mushrooms, thinly sliced
- Canola oil

Feta Cilantro Topping
- Handful of fresh cilantro, chopped
- Handful of fresh parsley, chopped
- 1/3 cup of feta (cow or goat work)
- 2 shallots, finely chopped
- Drizzle of olive oil
- 2 teaspoons of white wine vinegar
- Salt and pepper to season

Also

- 5 pretzel buns or any bun of your preference
- Mayo (optional)

STEPS

1. Start by sauteéing in high heat all the sliced mushrooms in a pan with canola oil. Make sure the pan is big enough so they aren’t crowded and they brown nicely, otherwise they’ll get all soggy.
3. Once your mushrooms are nice and crispy, add the paprika and cumin and cook for a couple minutes until they get nice and fragrant (make sure not to burn them). Add all other ingredients for the BBQ sauce, stir and let simmer for about 10-15 min, until it gets nice and sticky. Set aside when ready.
4. In a small bowl, mix all the topping ingredients, adjust seasoning. Topping needs to be on the acidic side of things, so if needed, add extra white wine vinegar.
5. Heat up yo buns (oh you like that, don’t you). Spread some mayo on them if you want, if not, simply scoop the hot BBQ pulled mushroom mix into the buns, add feta cilantro topping and dig in!

*Note: if the sauce gets too dry, add a teeny bit of water and ketchup and heat up before serving.

Crack a beer, go outside, and get some goddam sun, ’cause boy, you so pale.

Chipotle Pulled Portobello Sandwiches with Feta Cilantro Topping via The Artful Desperado

PHOTOS AND STYLING: The Artful Desperado

Børk No.1 Blanket Series

Apr

7

Børk No.1 Blanket series

Børk No.1 Blanket series

Børk No.1 Blanket series

Børk No.1 Blanket series

Børk No.1 Blanket series

Børk No.1 Blanket series

Icelandic creative agency Børk just came up with the coolest idea to stay warm and in style. This prototype series of designer blankets are on their way to be available for sale, yes! You can own one of these beauties.

Each blanket was created by a different designer and the materials used to construct them are tough as an Icelandic volcano and can withstand indoor and outdoor adventures (reading on the couch with one of these blankies qualifies as an adventure).

If you want to get on the list to be the first to know when these bad boys become available, sign up for their mailing list.