2425 Marine Drive, West Vancouver

Tel: (604) 925-1636

Web: http://www.sebastianandco.ca/

Hours: Mon – Sat: 10:00 am – 6:00 pm

Sebastian Cortez is a trained professional chef-turned-butcher who once worked for renowned Toronto chef Jamie Kennedy. Wanting to broaden his knowledge about food, he decided to study the art of butchery. After working as head butcher in Toronto, Sebastian moved west to settle down and open his own Artisan butcher shop in Dundarave Village, West Vancouver.

 

Sebastian takes his inspiration from the artisan butcher shops of Europe and South America. His passion for food and fine meats is clear the moment you step into his shop. He takes great pains to prepare immaculately frenched racks of lamb, beautifully tied standing rib roasts, and perfect dry-aged steaks that taste even better than they look. With his chef’s background, he is happy to offer cooking tips or suggest different ways to prepare your favorite cuts of meat.

I enjoyed a 40 days dry aged Canada prime beef steak that I pan fried at home, along with some of his local, house-made charcuterie, including bresaola, salamis, smoked meat, pastrami and bacon. I have also used his own brand of dry rub and salt.

They also offer a cold case featuring prepared foods, meat pies along with tins of their house rubs, barbq sauces and more. From Tapenades and chutneys to crackers and biscuits along with fine imported olive oils and local and imported balsamic vinegars.

You can follow them on Twitter @SebastianAndCo and on instagram

Review by: Richard Wolak