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COLUMN: Triple threat comes to Town Hub

The Joinery adds late-night dining and drinks to slate of eateries
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The Joinery's executive chef Cameron Hunter (in white) and co-owner Jimmy King are beaming with pride over the reception Squamish has given its newest late-night eatery and bar.

With its contemporary design, long-table family style seating and sharable dishes, the concept of The Joinery, Squamish's newest late-night eatery and bar, dovetails perfectly with recently rehomed Cloudburst Café and The Locavore food truck, perennial favourites found at The Squamish Town Hub.

The newly minted trifecta of eateries, growing out of a food truck run by former Glacier Valley Farms operators Steve Moir and Cory Balano got its start four years ago when the location – then billed as On The Farm – was still in its infancy.  Two more partners have since joined the operation, including Jimmy King who handles the day to day of the Joinery.

With significant indoor and outdoor seating, the trio of eating establishments makes good use of the attractive space. A stylish steel-shipping container that serves as the bar and order counter, gorgeous lengthy wood tables, and a handsome lighting design cleverly articulates the Joinery itself.

"Utilizing the former nursery and greenhouse came about as an idea to have a common family-friendly meeting space that could house all three concepts under one roof," said King of the restaurant, which is flanked by the other two establishments. "The Locavore and Cloudburst were busting at the seams."

The Joinery – its name paying homage to the local "wood culture" as well as the literal idea of piecing elements together – is the partnership's third operation at the Hub. A fourth business is in the works, according to King.

"We strive to offer farm-to-table and sustainable food from the original intention behind The Locavore. It's reminiscent of the slow food movement, and we try to source as much as we can within 100 miles," explained King. "We wanted to add a dining atmosphere so that people could enjoy themselves whether they were coming for a date or down off the mountain."

Speaking with executive chef Cameron Hunter, it's easy to see the passion he has for the new venture.

"The atmosphere we are creating –family-friendly, casual, approachable – is just so exciting. It's really cool seeing all the different types of people coming in and eating together at the same time," he said of the long-tables.

Hunter's personal favourite, however, is also popular with customers.

"Stuffed pasta, roasted butternut squash agnolotti … it's handmade and served with sage brown butter. So, so good. It's been incredibly popular!"

Other specialties include the West Coast tuna poke with quinoa salad created sushi chef by Hiro Kitaura (Kozo Sushi Café, Oryzae). "It's going gangbusters," said King, adding gluten-free and vegan options are always available.

"We really focused on the Pacific Northwest cuisine, stuff from the ocean, stuff from the mountains, everything that we are surrounded by," said Hunter, a father of two, who is happy to be working locally for the first time since moving to Squamish eight years ago.

It's not surprising then that community is a big part of what The Joinery strives to embody, a percentage of the proceeds from the soft opening of the restaurant were donated to the Squamish Fire Rescue. The trio is also providing food and drink for the annual Squamish Firefighter's Ball.

"We really want to be a part of the community. Squamish was founded on volunteerism spirit," King said referencing SORCA, Loggers Sports, and SSAR.

Local is also part of beverage experience at The Joinery, with independent and craft wine such as Mash Record wines and spirits such as Seaside gin.

"We personally know a lot of the winemakers and exactly where our wine comes from. We like to use independent producers until we can make our own," King explained, adding that the District has already approved an application for the restaurant to establish a winery on site.

At this rate, the Hub may need to start offering accommodations with all the deliciousness being pumped out by this triple threat. With bellies full of food and drink a place for guests to nap post sup may be in order.

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