"Are YEW Ready to See Change? - Life and Times at YEW"
Back in August, the YEW team was getting set to launch our new seafood concept to the world.� To invite our guests, friends, fans and regulars to become engaged and get to know YEW and our key restaurant team better, we created a seven-part YEWTube series.� Meant to share useful tips and tricks from a number of our restaurant veterans, YEWTube also was meant to share some of the personality behind the profession.� The series concluded in late September but proved to be very popular.�

If you haven't had a chance to enjoy some or all of the series, here is your chance.�

Executive Chef Ned Bell - Presents: Chef Ned's Fab Fish
Follow the experienced and vibrant chef as he shops for seafood in Vancouver and preps for a dinner party.
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Restaurant Chef Grant Macdonald Presents: The Art of Mise en Place
Once 'everything's in place,' it's a lot easier to create a dish sure to wow your guests, even without help from the pros
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Executive Sous Chef Craig Dryhurst�
Filleting a whole fish might seem intimidating but with a few pointers, a sharp knife and some practice, it can be done without too much trouble.
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Pastry Chef Bruno Feldeisen
From an irresistible French accent, learn the importance of quality ingredients and the simple tips and techniques that can turn a basic fruit cobbler into a masterpiece.
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Sommeliers & Restaurant Managers Emily Walker and Adam Ashukian
It's a he-said, she-said spin on the not-so-humble grape, Emily and Adam sit down to debate the origin of three different bottles.
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Head Bartender Justin Taylor
Taylor teaches viewers how to make flavoured and coloured syrups at home to infuse flavour into memorable cocktails.
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Restaurant Director Jeff Hanson & the YEWTube Cast
Ever been surprised with impromptu dinner guests and need to set a sophisticated table in a hurry? Jeff also invites the entire YEWTube cast to his smartly set table to wine and dine.
Watch the Video >

Pastry Chef Bruno Feldeisen Launches New Dessert Menu and Takes to the Edible Canada Food Stage at Vancouver Home & Design Show - October 15

Think Rustic, Simple, Homemade. Like Mom's (but way better)!

You know when you just want a sliver of pie?� So do we.� That's why YEW is now offering three different serving sizes of our delicious home-style pies.� Slivers, Slices and yes, whole pies!

YEW's new dessert menu is broken up into three categories - Homestyle Baking, Just for You and Big Finish, though each has a similar sentiment.� Simple and approachable desserts with a dollop of whimsy and fun.� Fruit cobblers and pies, our "mason jar" S'more, a Chocolate Tart with Cracker Jacks, Italian Beignets, an ice cream extravaganza and more!

First generation French, born in the small town of Clermont-Ferrand, Bruno Feldeisen is best known for his delectable, one-of-a kind desserts. His sweet career began at 16 when he apprenticed in one of France’s most renowned chocolate shops, Les Palets d’Or in Moulin.  After graduating with the highest score in the country he was scooped up by world-famous Chef Alain Ducasse, where he worked as a Chocolatier developing a line of truffles for the Hotel De Paris in Monaco.� This former Four Seasons New York Pastry Chef is feeling back at home under the Four Seasons flag.

"At home" is exactly how Chef Bruno wants you to feel when enjoying the delicious new dessert line up at YEW.� Like mom's (but way better)!

Visit the Edible Canada Food Stage at Vancouver Home & Design Show on October 15 at 12noon to watch Bruno demo and sample his take on the S'more.�

Want more?� Click here for one of Bruno's Delicious Pie Recipe- Royal Gala Apple BC Blueberry Pie