It`s that time of the year when Oyama makes the grey go away with delicious comfort foods! Entertaining season is beginning, we`re ready!
Thursday November 3rd to Sunday 6th – Oyama`s Cheese Fest and Simmering Sausage Fest
Sausage and cheese are wonderful partners! We celebrate our diverse selection of delicious cheeses this weekend with lots of local and international choices. Lots of samples, easy cooking ideas, ideas for party trays and more. Fall in love with some of our scrumptious, oozingly cheesy sausages such as Gouda Brats, Roquefort Beef, Cheesy Italian, Cheese Smokies, Lamb with Feta and more!
Also this weekend, our once a year Simmering Sausage Fest, with Saucisse Vaudoise, Saucisson à Cuire and Rheinlaender – all smoky and yummy for stews, beans, lentils….
Thursday November 10th-Sunday 13th – Oyama`s Latino Fest
Arrrrrriba! We like to spice it up a bit with a celebration of Chorizos, perfect for fish stews, paella, BBQ, tacos, pizza….so many chorizos, so little time!
Thursday November 17th-Sunday 20th – Oyama`s Famous Cassouletfest
Oooooooh yes! The event everyone eagerly awaits every year, beans beans, beans, cooked to perfection à la française with the option to add duck confit, Toulouse sausages, Parisienne à l`ail and a dollop of the garlickiest Beurre de Gascogne possible! No chance of being cold on this evening – don`t forget a good red wine to round it all up.
Also this weekend, don`t forget to take some of our fabulous Jambon de Bayonne as an appy, bring your receipt to Liberty Wines on Granville Island and receive 10% off a bottle of Beaujoulais Nouveau! Bon appetit et santé!
What a wonderful October we have in store for you at Oyama – don’t miss it!
Thursday September 29th– Sunday October 2nd – Octoberfest at Oyama
Invite your friends for this delicious traditional fest – all you need are delicious Oyama sausages, delicious beer from any of our wonderful breweries in Vancouver and delicious buns from any of our wonderful bakeries in Vancouver…..PROST!
+ Friday, September 30th-Sunday October 2nd– Swedish Ham Tasting – order your Thanksgiving Ham asap!!
Friday October 7th to Monday October 10th – Thanksgiving at Oyama
Time to give thanks for another year of bounty. The best way is with a delicious Swedish Ham from Oyama. DON`T FORGET TO PREORDER, ½ OR WHOLE, the best ham you have ever tasted! As well we will offer a tantalizing selection of patés, terrines, sausages, salamis, prosciuttos, cheeses and more so your feast will be beyond compare!
Summer can’t last forever – but there is lots to look forward to in September at Oyama!
First week of September – Back to school September 6th
After a great summer the kids are going to be busy at school again, so make sure they eat well! Try our delicious Ham Mortadella, Turkey Lyoner, Roast Turkey, Roast Beef, over six types of hams, and many other cold cuts to create wonderful sandwiches. Our pepperonis and other snacking sausages are great sources of protein for the lunch bag too!
Thursday September 15th-Sunday 18th – Oyama Garlic Fest
Garlic is amazing in so many foods, especially Sausage! Also, it has lots of health benefits. So, why not try some of our special sausages made with lots of B.C. garlic including: Garlic Smokies, Garlic Parsley Toulouse, Saucisse D’Arleux with Smoked Garlic, Petit Cru a L’ail, and Basque Garlic Chorizo – to name a few. Also, we make a wonderful Terrine Landaise just for the occasion.
Friday September 23rd to Sunday 25th – Boudin Noir, first of the season
Heading into fall, we make our first batch of Boudin Noir, our version of the famous french blood sausage. Production is limited so please contact our store to reserve yours!
Friday September 23rd to Sunday 25th – Swedish Ham tasting
Yes, it is already time to start thinking about Thanksgiving! In late September we will be tasting our delicious Swedish Ham at our store on Granville Island. If you haven’t already, please come down and try the best ham on Earth! We will start accepting Swedish Ham orders for Thanksgiving on this weekend. Swedish Hams can be purchased as a whole or 1/2.
On a somewhat regular basis, we have asked Kurtis Kolt, a Vancouver-based freelance wine consultant, presenter and writer, to suggest wine pairings with various Oyama products. Kurtis had these thoughts about our Jambon de Bayonne “prosciutto”:
“We’ve finally splashed in to summer, so this month I’m thinking we’ll go pink! Let’s start out the theme with Oyama’s Jambon de Bayonne, a French style of prosciutto that’s cured with spices and air-dried on the bone, then aged for a minimum of eight months. It has a wonderful, buttery texture and light, nutty elements with hints of citrus and red fruit. My wine choice to wash down all of this deliciousness is the 2015 Rosé from Monster Vineyards on British Columbia’s Naramata Bench. Composed mainly from Merlot and a tiny splash of Malbec, it has a concentrated, cherry-like hue, and exudes plenty of stone fruit flavours like apricots, nectarines and some delightful notes of grilled peaches on the lengthy finish. Just as prosciutto-wrapped peaches make for such a spot-on combo, this jambon and Rosé go together so well – it’ll be more than just a summertime fling.”
You can pick up the Jambon de Bayonne at our counter.
The Monster Vineyards 2015 Rosé is available at BCLDB stores ($15.99)
Kurtis Kolt has a weekly wine column in the Georgia Straight and often presents seminars at wine festivals and beyond.
Box 126 – 1689 Johnston Street
Granville Island Public Market
Vancouver, BC V6H 3R9 Google Map