Art can come in many forms. It can be found on a canvas, a stage or even in the form of sound at your local hangout. At Subeez, we appreciate all forms of art and the artists that create these experiences. Today we wanted to give our customers and friends the opportunity to get to know another artist who frequents our restaurant on a regular basis; DJ Jrocseventyone.

Born and raised in Vancity.

2. What was the first vinyl record you ever laid you hands on?

Hmmm…was such a long time ago. Michael Jackson’s 1979 “I Wanna Rock With You.”

3. When was the moment you knew you wanted to be a DJ?

1988 was the time I had the concept of DJ’ing.

4. Where and when was your first DJ gig?

My first DJ gig was at 1369 Richards St. It was called ‘The World’. Now it is an apt/condo.

5. What/who are your inspirations?

Jazz Music, Hip Hop, Ninja Tunes…as for people, I’d say DJ KRUSH, DJ Shadow, COLD CUT, DJ PREMEIRE, Mark Farina, and Enzyme Black.

6. Where do you think your creativity as an artist comes from?

Creativity as an artists breeds from inspiration by listening or seeing other artist perform, such as KID CAPRI, KRS ONE , q bert, or Ken Ishii.

‘Invention is the mother of necessity in terms of sound design and
stage performance.’

7. Where do you plan to be in 5 years and how do you plan on getting there?

https://itunes.apple.com/album/sponge/id563061921

My short term goals leads to my long term goals. I will have released 15 albums (not singles), have a strong fan base and will share what I love to do with the people that enjoy what I love to produce.

8. What was the best compliment you ever received on your music?

“You’re awesome.”

9. How do you want people to feel when they hear your music?

I want people to feel like I took them on a journey to Chill-Ville.

On the other hand, I also want people to lose themselves and feel energized when they listen to my killer tracks!

10. Any advice for other artists like yourself who may just be getting started?

Listen to a lot of music, love and appreciate all genres.

11. What is the best advice you’ve ever been given?

Never give up your passion and believe in yourself.

Best wishes!
J.B.

For more on Jrocseventyone, check out:
http://oopsweb.com/2012/flip/11a/index.html#/18/
http://www.mi2n.com/press.php3?press_nb=158111

The first is the recent Dining Out for Life fundraiser which happened on Thursday March 29, 2012. With this fundraiser, over 215 restaurants from Whistler to White Rock and across the Fraser Valley contributed 25% of their sales that day to benefit A Loving Spoonful and Friends For Life who both support people living with HIV/AIDS. Participating restaurants from Whistler to White Rock and across the Fraser Valley have raised over $3 million for HIV/AIDS support services over a period of 16 years.

One of the most far-reaching causes we are supporting is Karma Exchange, and the Sanga Primary School Water Project. This project helps to provide clean water through the construction of a rainwater harvesting tank, which will store clean rain water in the rainy season for the seven month-long dry season. Karma is unique as they seek to partner with local businesses where their customers donate to causes through everyday food, drink and service purchases.

Another ongoing community partner is Team Ausenco, who is participating in the June 16-17 Enbridge Ride to Conquer Cancer. To support Team Ausenco, Subeez is matching 20% of all food sales generated by any Ausenco employees who come in for lunch on Thursday’s. This is a great way to get all Ausenco employees involved in donating funds to the team participating in the event taking place in June. The total proceeds will eventually generate awareness for critical cancer research at the BC Cancer Foundation, a leader in cancer research and care.

If you are a member of a local charity and are looking for businesses to support your cause, we encourage you to contact us directly and provide your information!

Until next time,
- Barry

Therefore, this week’s blog is about one of our newest artists to use Subeez as her gallery: Leah Brimblecombe.

I had the opportunity to meet Leah during her first visit to Subeez, and along with the other team members, was really impressed by her art AND her personality. Since then, I’ve had the pleasure of getting to know more about her, since Leah’s art continues to receive more and more attention from our customers (which have already led to a number of sales)! I wanted to take this one step further and asked Leah to share some personal experiences and anecdotes about herself and art career to date. The results of that conversation were intriguing, to say the least. And, I have to admit, perhaps even inspiring.

1. When did you start producing art? Did someone or something inspire you to get started?

I’ve loved making art since I was a child. It was my favourite subject in school. I dropped out of my last year of high school as I got accepted into art school. My father supported my passion for art and I guess he inspired me to take it seriously. I took all his photography slides from his photos through the 80′s when we lived in New Zealand and Papua New Guinea and I knew I should follow my passion like him.

2. Who are your current inspirations?

My inspirations are a couple of film artists: Chris Cunningham and Floria Sigismondi. I love how they blur reality with the surreal. I have a thing for beautiful creepiness and I liken my work to theirs. The paintings I have been producing this last year owe a little to an inspiring friend whose rorschach style vinyl cuts triggered a different way of seeing art for me.

3. What are the materials you use?

I work mostly with acrylic house paints and permanent markers on canvas.

4. What’s the best or weirdest feedback you’ve had on your art? The worst feedback?

A friend once told me I must be present in and recording his dreams. I liked that. I took my paintings to a dealer gallery once in hopes they might be interested in them and the lady told me they looked like doodles and she doesn’t take ‘low brow’ artworks. I laughed a little as I bought an expensive painting from her which was described as ‘low brow’.

5. How do you want people to feel when looking at your art?

I have a childlike imagination process when creating my work much like seeing shapes in clouds. I want people to find their own things in the images I create. I want people to feed their own imaginations when looking at my work. I want them to feel nostalgic.

6. Where do you see your art taking you in life? What are your ambitions?

Art has always been a lovely hobby for me. I want to one day own my own shop of clothes and bric a brac that supports and hangs local artworks.

7. What advice do you have for other young artists? Or, what’s the best advice you’ve ever been given?

You never know just how to look through other peoples eyes. What you may be critical of in your art may be amazing to someone else.

–

You can learn more about Leah and see her artwork at subbacultart.tumblr.com

If you, or someone you know, is trying to get more exposure for their art, photography or even sculpture, stop by Subeez and introduce yourself. We just might have room for you, too.

-Barry

Shot and Chopped by Matt Dixon Productions.

“Why serve a glass of water with your coffees?”

Today, we answer this while bartender Dana prepares us a delicious cappuccino.

The tradition of serving a glass of water with coffee dates back to 1685 in Vienna. For a full history of this tradition, click here. In brief, in the traditional Kaffeehaus’s, serving a glass of water with coffee was a way of showing better hospitality and service. The proprietor would encourage guests to stay a while, read the paper and leave at their leisure.

There is even mention of some Middle-Eastern cultures serving water with coffee as it was at times a scarce commodity, and showed utmost appreciation for patronage.

Dana has now prepared us a delicious looking cappuccino, along with the glass of water.

Chef Rob Lennon this week shares our Halibut Clam Chowder.

First, the chowder:
-leeks
-rainbow carrots
-heirloom nugget potatoes
-vermouth
-cream
-terraogn
-thyme
-chives
-salt
-pepper
-clams (of course)

After heating these ingredients together in the skillet, Rob takes a 6oz halibut wrapped in shinkenspeck, poaches it for around 6 mins and then cools the halibut before searing it on the grill. Finally, the halibut is tossed into the skillet with the chowder mixture.

While this dish is great on its own, we like to pair the dish with a fresh, thick wedge of house-made focaccia bread. You don’t want to leave any of the delicious sauces behind!

For a wine pairing, we suggest the Jacob’s Creek Chardonnay.This medium-bodied Chardonnay offers attractive lemon, ripe peach, melon and subtle oak flavours.

Yes, this is as tasty as it looks. If you try it yourself, throw in 2 ounces (or more) of vodka with the vermouth. Couldn’t hurt, right?

Chef Rob Lennon is currently the head Chef at Subeez and has spent over 15 years in the food and restaurant industry.

Every day, we take for granted the convenience of turning on a tap for access to clean water. Have you ever imagined having to be late for work or school because you needed to walk for fresh water in the morning? Or having to be fearful of a crocodile lurking near your water source? Or even when the water is in your glass, wondering if it’ll make you ill? These are the realities faced by children in Sanga.

In an effort to improve the Sanga school children’s access to water, Subeez is donating $0.50 from every coffee purchase to the Sanga Primary School Water Project. These funds will be used to construct a rainwater harvesting tank, which will provide clean and safe drinking water at the school during the dry season. To learn more about this program, check out this link.

Keep your eye open for other opportunities where your daily dollar can translate into supporting causes you believe in. If you’re unsure whether your usual local hangout or favorite restaurant is doing anything to support the community, just ask! If they’re not, you might just spark their desire to do so.