Author: Evan_Burns

Oyama Sausage Co. became a favorite place from the time it opened on Granville Island in Vancouver in 2001. Each time I went, I became an ever greater fan, with it also later becoming a special place to procure the sumptuous artisan pâtés, cured meats...& cheeses around which I would gathered almost soirée-like with two friends. Each comradely bite together fortified & extended our friendship. We were a core group of three Oyama fans, bound by appreciative & adventurous palates, along with huge appetites for ideas & debate, as well as solid commitments to loyalty & relationships. We were a grown-up group, something like those often formed during childhood, gathering to huddle together to discuss events & thoughts of the day - only with Oyama the food was so very much better than those cobbled & consumed together in childhood. One of us would get the pate or cured meats & cheese; another wines from Marquis or Kits Wine; another perhaps make something sweet to end our time together. We lived close to one another at the time, as well as working in places in adjacent neugbourhoods. Things changed for all of us; we moved but we remained friends & turned our face-to- face encounters into textual ones. Today, a decade on, I received a wonderful gift basket of an assortment of some of our favourite tasty morsels delivered to my door by Oyama from my one friend, who lives across the country on the Canadian coast furtherest from Vancouver. What a delight. It arrived at noon, so perfect for lunch. I quickly unpacked my basket of treats, tucking straight into the selection sent. Moment after sending a text of thanks & appreciation, I was able to report that of the ten items sent, I was already two down. Oyama produces a dazzling array of pates, cured meats, sausage — both fresh & cured — all is marvelously fresh, as everything is both exotic & comforting. Oyama was also a place I would go to for sausages for our family dinners. I would get three of its great fresh sausages, which come in a range of flavors & meat combinations, grill or fry/sauté them, pair them with buttery, garlic mash potatoes &lightly steamed vegetables - & viola. Dinner was served. Thank you Suzanne for the tasty treats & the great memories Posted by S FullerMore