Andy Lynes

Day 4 - Floata and Rangoli I've only got myself to blame. I was warned not to go, several times. But it fitted conveniently into my schedule: I needed to go back to Chinatown, and I needed to do it early morning. Floata restaurant is in Chinatown and opens at some godforsaken time in the morning. The only drawback is that it serves some of the most mediocre dim sum I have ever encountered. The barn like room on the second floor of a shopping mall on Keefer Street must hold around a 1000 people and makes for quite an impressive scene. Customers collect food from a table in a corner or from trolleys wheeled up and down the aisles. I spent $15.00 on enough food to feed a family of four and left nearly all of it. Plate after plate of steam prawn dumplings, spare ribs, hom sui gok, sesame rice dumplings and the like were pushed aside. The grey and unappetizing congee in particular was a travesty, but a useful comparison for the following morning's miraculous breakfast at the Congee Noodle House, more of which later. It was fortunate I suppose that I had breakfasted so lightly as I had a lunch appointment with chef David Hawksworth at Rangoli. With a good 45 minutes I hand I referred to my street map and decided that 1480 West Eleventh was walk-able from Keefer Street and that it would put a nice edge on my appetite. Now, you may not be aware but, in addition to my impeccable credentials as a food and drink writer, I am also an authority on matters of travel. I can therefore tell you with complete confidence, backed up by my first hand field studies, that Floata and Rangoli restaurants are precisely a-bloody-long-way-from each other and not-as-close-as-they-look-on-the-map. In addition, my research has revealed that West Eleventh is the Vancouver equivalent of the Bermuda Triangle for taxis, especially when you desperately need one. Late for my appointment, sweating from the midday sun and feeling like a complete idiot, I was pathetically grateful to be greeted by the smiling face of Vikram Vij, offered glasses of both Chai (spiced, sweet Indian tea) and fresh lemon-ginger drink. I was also relieved to find that Chef Hawksworth was also late for our meeting, although the feeling didn’t last for long as I discovered that when we agreed to meet "at the restaurant" David had meant West while I had assumed he was thinking of Rangoli. What this mix up did afford me was a short time to chat to Vikram and get a small insight to his way of doing business. Vij's opened in 1994 to some initial confusion from the punters. Upon finding that the usual suspects (chicken tikka masala et al) were not being offered, a few customers walked out. But Vij has patiently and successfully educated his dining public and now there are queues for a table at the restaurant. Vij tells me that it's important to him that everyone is treated equally in his restaurants, which is why he refuses to take reservations. Its first come, first served for everyone, including local celebrities. Over the period of that one lunchtime, I notice that Vij is as good as his word and no one is singled out for special attention. We all get it. Greeting customers, checking if they have any questions about the menu, answering the phone, waiting tables, sorting out a mini-crisis in the kitchen as a large order for Rangoli's take away range comes in and sitting for a while with David and I to explain the food (but not eating, he says he can never relax enough to eat in his own restaurants) Vij is the definition of the hands-on restaurateur. More than that, he is a force of nature. Vij's kitchen is staffed entirely by women as he believes only they truly understand the complexities of the cuisine, that it is not something that can be taught quickly to just anyone. Perhaps this is one reason for his slow expansion (Rangoli was opned with in the last year), as it would appear that there is certainly a huge demand for what he produces. Apparently there are offers on the table to sell Rangoli's take away products via supermarkets. It will be interesting to see what comes of that as Vij strikes me as a man of great integrity and someone who would need 100% control and confidence in anything sold under his name. And the food… yoghurt and garlic marinated Chicken Breast; local Portobello mushrooms and Red bell pepper curry in fenugreek cream curry; wild Salmon and potato cakes with bengali curry; lamb and saag; pork vindaloo (a dish made with vinegar:vind and potato:aloo and not the searingly hot curry sold to lager monsters in the UK); mint and mango chutney; naan and raita. Although Rangoli is a very casual café with chairs and tables that would look more at home in my daughters infant school (and seems to say "don't hang around too long, there are all these other people waiting know"), what is served on the plate makes eating there a fine dining experience. This is food of exquisite and complex flavors, of subtly layered spices and delicious condiments. The breads are fantastic. Don't be fooled by the surroundings, this is serious cooking that is profoundly satisfying to eat. I promised Vikram that I would drop by that night to see Vij's in full swing and maybe enjoy a beer and some snacks at his bar. Alas, the evening got away from me and I didn't make it. But is there is one thing that will bring me back to Vancouver (and there are many) it will be to eat at Vij's.

"It happened frequently that I would carry a café con leche two blocks, climb up a flight of stairs to my apartment and set the coffee on the table while I did the dishes and made some phone calls. Then I'd take the lid off. And it was still hot. Really hot. That’s how hot you want this coffee . . . " Discover how Margaret Menge developed a craving for the the hot stuff

Thanks Chromedome, not exactly local then!

I ate lunch at Rangoli and met Vikram. I'm just writing it up now as part of my "Day 4" report. One of the reasons I need to return is to try both Lumiere and Vij's.

Thats interesting and very good to hear. The next time I visit Vancouver (and believe me, there will be a next time) a big plus for me will be to drink local wines of quality at relatively bargin prices and its an angle that I will be pushing in at least one of the print articles to come out of this trip.

Very interested to note Coren's mention of Putney Bridge, I wonder if he is going to review it as well at some point.

Morfudd, thanks for taking the time to post and for your candour, a rare glimpse into the real life of a London restaurateur. Of course, if any of the chefs in question want to give their side of the story, be our guest...(don't hold your breath people).

Designed by Mada Taylor, I just wrote the words.

Day 3 Dinner cont. - Raincity Grill, Le Gavroche & 900 West Prior to dinner part deux, there was time to make a couple of pit stops to check out 2 of Vancouver's most well established destinations. First up was another Kambolis production, Raincity Grill. The first thing that struck me about the place was the number of people eating indoors. True, that may have been due to limited number of patio seats, but it surely says something that diners simply didn’t go somewhere else or wait for a seat outside. I got the impression that The Grill is something of a social hub for the West End, it has the feeling of a well established, successful restaurant. Chatting to General Manager Brent Hayman at the bar, I learn that the restaurant opened in 1992, and was one of the first places to heavily feature local produce and wines. Hayman tells me that 90% of his wine sales are BC. This strikes me as something of an achievement, given that Vancouverites still need to be persuaded about the quality of what is on their own door step combined with the perceived kudos afforded by ordering European wines (any feedback on that impression would be much appreciated). The restaurant's programme of 100 wines by the glass is no doubt partly responsible for the success in selling local wines and plays up to the commitment-phobic side of the city's customer base. Just as they would rather not decide too far in advance where they will eat, perhaps they'd rather not invest in a whole 75cl of just one wine. Chef Sean Cousin's menu has a number of interesting aspects. It kicks off with a selection of 6 canapes served by the spoon, including Bison Sate and Duck Confit Potato Skin with apple and blue cheese. Cousin's is one of the few chefs in the city that I came across serving offal, and his appetizer of Carmelized Veal Sweetbreads, goat cheese, endive, toasted walnuts and cherry vinegar reduction sounded particularly enticing. Raincity was also the only place I visited that had Caribou Shank (another local product?) on its menu, which Cousin "apple braises" and serves with baby vegetables, pearl onion jus, and tarragon. Cheese are local and quite properly includes Poplar Grove Tiger Blue but surprisingly nothing from Carmelis (more about both later in this report). Next up was Le Gavroche where we arrived just in time to observe the dinner rush. With a wine club to look after and most tables filled, owner Manuel Ferreira barely had time to acknowledge our presence. The team was getting well and truly slammed, which can only be good news for a 26 year old restaurant. The converted townhouse has a lovely intimate, homely feel to it, quite different from anywhere else I experienced in the city, and terrific views of the harbour and mountains from the small first floor patio. The food is mostly classic French with a few anomalies like Caesar Salad, melon and ham and trio of albacore tuna thrown in for good measure. The big draw here however must be the wine list, with fine Burgundies going for as much as a third less than you might pay for them in the UK if my initial comparisons are anything to go by (more details and examples of which soon). Final destination for the evening (that will be of interest to you anyway) was 900 West at the Fairmont Vancouver Hotel where I had transferred to from the Wedgie (say, or type, it enough times and it will be true). When I mentioned to someone (who shall remain nameless) in the city that I would be dining at 900 West their response was "Oh, I'm sorry". That's a little unfair, but understandable in a way. In a city with so many great dining options, 900 West might come some way down your list of priorities. The room is huge and soulless, decorated in the way that only large corporations know how. It was also virtually empty with just 2 other tables out of maybe 25 in total occupied. Things got off to a bad start with a selection of appetizers including the "Signature Ahi Tuna Tower, layers of avocado, tuna tartare, yellow peppers and ponzu dressing". The only possible reason they can still be serving this disaster is because they paid Jeremiah Towers a shed load of money to design it for them. A dull idea, the ingredients were presented in hackneyed tower form and in all honesty did not appear to be the freshest I had encountered on my trip. The kindest thing to all concerned would be to quietly remove it from the menu. Things picked up considerably with the slow roasted prime Alberta rib, carved table side by the chef. Cooked for about 20 hours and normally served in 18oz portions, this was beef to kill for. Gloriously buttery, meltingly tender and so delicious that despite being full, I couldn’t stop eating it. I found the veal jus served with it overpowering, I wanted to taste the meat, not the sauce. I would have preferred a simple thin gravy, but in all honestly, the meat stood by itself. Dessert of crepe suzette prepared table side was another hit. An all time classic that I haven't had in years, it was a nice piece of theatre, flames and all, and wonderful to eat. Despite its shortcomings, I couldn’t help but like the place, however, entrees from the grill and gueridon work aside, a long hard look at the overall product is required.

La Trompette now has a rather spiffy website. Extraordinarily well written, don't you think? As is sister restaurant's The Glasshouse site. They've only just gone online and it appears that menus and winelists have not yet been uploaded, but I'm sure they will all be in place within the next few days.

A bollock clogged syphon? That's the last thing you need!

Stovetop - I ate four or five dishes that night and I will describe them all once I have the menu to prompt my failing memory, but it was the two I have already mentioned that defined my reaction to the restaurant. Robyn - there was plently to like about C and I hope that is reflected in my post. Equally I think I have been explicit about my reservations about the place.

Day 3 Dinner Part One- C Restaurant It would be unfair to say that C Restaurant is all about the patio and the view. It’s more than that of course, but it’s a lot about the patio and the view. Hard by the Granville Bridge, both the patio and smart, contemporary dining room afford lovely views of the harbour and sundry skaters and joggers passing by. Owner Harry Kambolis is shockingly young and good looking (as indeed is his wife) and opened C in 1997 with the intention of making it "Vancouver's definitive fish restaurant." In the press pack, claims are made for C having "set the standards for seafood in the city and across North America". Press packs tend towards hyperbole, that it what they are there for. However, these are bold claims indeed. For whatever reason, C didn’t really float my boat. Which is not to say its not very good indeed at what it does, and that I would have no hesitation in suggesting it to visitors to the city in search of local seafood. Chef Rob Clark is undoubtedly talented and the restaurant's commitment to sustainable sources of seafood is nothing short of admirable. But somehow the food didn’t quite add up for me. Clark is the only chef whose food I encountered during my all too brief stay in the city that flirted with "molecular gastronomy". And it really was a flirtation. Don't run away with the idea that C is Vancouver's take on el Bulli. But an anise hyssop "bubble" served with "Thetis Queen" side striped shrimp and the octopus bacon wrapped around a scallop, served with foie gras hinted at an adventurous spirit moving through the kitchen. Whilst both these dishes were enjoyable, I couldn't help but think they were less than the sum of their parts, that the innovations had somehow been grafted on and unbalanced the dishes rather than completing them. I couldn’t quite figure out what the chef was trying to achieve with these modernistic flourishes. Whilst these criticisms may seem harsh, they are made in the context of the stated very high ambitions of the restaurant. (I will fill out and embelish these thoughts and impressions in due course when I am in possession of full details of the menu and wines served that night to jog my memory.)

Day 3 Continued - Musem of Anthropology and Thomas Haas I shoehorned in a visit to the Museum of Anthropology which at 45 minutes was way to short to properly appreciate the place. Even so, it was difficult not to be impressed and stirred by the beautiful, powerful sculpture and artifacts on show. This was a real eye-opener for me and I would encourage anyone visiting the city to take the short trip out. The reason for the brevity of my time at the Museum was that I had to get back to The Metropolitan Hotel to meet Thomas Haas. It's no exaggeration to say that virtually everyone I met in the catering and hospitality industry in the city told me that I must meet the man. There is a great deal of respect and affection for him and having grabbed 45 minutes of his time, I can quite understand why. Haas was 7 minutes late for our appointment. I know this not because I was staring at my watch, tapping my foot and thinking, "where the hell is he", but because Judy Ahola told me. She also apologized on Thomas' behalf that he would not be dressed in his chef's whites when he arrived as he was preparing to leave for the World Pastry Forum in Las Vegas in the morning where he would teach 10 classes in 5 days. Haas arrived, again apologizing for running late and for being dressed in shorts and handed me a box of his fine chocolates (I rather heroically left these entirely untouched for the remainder of my trip and gave them to my wife as a present when I got home.) Haas is a fourth generation pastry chef from the Black Forest village of Aichhalden, but with his slight frame and well groomed good looks he could just as easily pass for an IT specialist from Silicon Valley. That is until he starts to speak, and then you know you are in the presence of a truly passionate and dedicated man. We covered a lot of ground in a short period of time: I learnt that Haas is building a centralized production facility on the North Shore where he will be able to xercise even greater control over the products sold via the Sen5es retail outlet and the plated desserts at Diva at the Met. He also hinted at the possibility of his desserts being offered at other restaurants in the city. I asked Haas if he felt there was any conflict between the traditions of his family and the more modern style of his desserts and chocolates. He told me that his father, who remained in Germany to re-build the family business following the war, was very supportive and even a little envious of Haas' travels to France Switzerland and North America and what he has achieved so far (including being appointed Daniel Boulud's Executive Pastry Chef and opening Restaurant Danie.l) We talked briefly about Hass' style and he told that he never mixes fruit with chocolate as he feels the chocolate has enough of its own acidity. Instead, fresh fruit puree is layered inside the confection and topped with a handpainted "plaquette" that reflects its flavour. The chef told me that he was reluctant to name his rectangular creation of layers of toasted caramelized hazelnuts and milk chocolate hazelnut nougat the wonderfully memorable "Haas Bar" as he was not looking to glorify himself and that he had to be persuaded into it. As I write its not yet available to buy as the packaging is still being sorted out (its longer and thinner than Haas' other chocolates) but I understand that a version is served at Diva. Haas is certainly charming company, and has a certain puppyish enthusiasm about him. But I also sensed that he is an ambitious man, and one confident of his abilities and worth in the market place. He is an important figure in the city, keen to impart his skills to a new generation of pastry chefs, thereby not only securing the future of his own business, but raising the bar for all of Vancouver's serious restaurants.

For a city of 7 million people, I think London does OK for interesting places, but is far from punching above its weight. Paris and New York, maybe but London, no.

Well, not 100% accurate, but as we now know from this thread Ramsay will be fronting an American version of the show this Autumn. So much for returning to his kitchen for 6 months and getting his head down.

This recipe is previously unpublished and given to me by British Michelin starred chef Bruce Poole and is the one he uses in the kitchen of his restaurant Chez Bruce: 6 eggs 225g caster sugar 30g Dark brown sugar Pinch of salt 227g Plain Flour 1 1/2 tsp baking Powder 270g melted butter Pre-heat the oven to 200C. Butter the madeleine tins, chill and then butter again. This will help prevent the madeleines from sticking. Hopefully. Otherwise, invest in a non-stick tin. Beat the eggs, add the following 5 ingredients and mix. Stir in the butter. Fill the madeleine molds and bake for 5 minutes for small madeleines or 10 minutes for large. I achieved a good "bump" with this recipe without chilling the batter, but if Robuchon/Wells say chill it, then chill it.

Wedgie is simply an affectionate shortened version of Wedgewood and not an attempt to describe or characterise the place. Former British Labour politician Anthony Wedgewood Benn is commonly referred to as "Wedgie Benn" in this country, but that doesn't mean to imply that he goes around with his knickers up his arse all day.

His last post was in fact in May on this thread. He's still around.

Ooh, that sounds good. It wasn't on the menu when I was there, care to elaborate?

I visited both Feenies and Parkside recently and whilst they are very different operations, I would agree that you would probably have a great time at either. Dining on the patio at Parkside, you could almost imagine yourself in the grounds of an English stately home. The dining room itself is very elegent, very European and different to most other venues visited in the city. The menu is full of really tempting stuff, much of which you will not find elsewhere in Vancouver, and partly reflects chef Andrey Durbach's time in London: terrine of duck, potato and foie gras with toasted brioche and spiced apple compote; grilled asparagus, pan fried chanterelles, warm garlic and parsley vinaigrette, shaved Parmesan; fillet of halibut, wild mushroon jus, pearl onions and smoked bacon (a great dish). I was less impressed with roast duck with spiced yam puree, onion tarte tatin and fresh berry eau de vie sauce, which I found to be a misconcieved and poorly executed dish.

To be serious for a moment, the top drawer food is without question the main draw, with the casual ambiance a close second. Before any Hooters devotees get the wrong impression, I wasn't inferring that there is any "T&A" action to be had at the restaurant, merely that the front of house staff are a fine looking bunch - male and female.

Day 3 Tuesday June 29 (PM ) - Feenie's Hey everybody, I've found this great restaurant out in Kits, you probably won't have heard of it. Its called Feenie's, named after its chef Rob Feenie. He's one to watch for the future, mark my words. Just remember where you heard it first. If you're of the opinion that yet another breathless rave report on this restaurant is exactly what the world, and these forums, needs least right now, you'd better go and grab yourself a cup of latte. Don't worry, it all be over in 5 minutes or so and there's some less relentlessly positive and bouncy stuff coming up over the horizon pretty soon, so stick around if that’s more your thing. If Feenies served plates of gruel, tap water and sharp slaps to the back of the head it would still be packed. Not because the chef's celebrity has somehow blinded the dining public to accept any old rubbish he wants to serve up to them, but because he has cleverly arranged for a beauty contest to be staged in his dining room every day of the week. The front of house are simply drop dead gorgeous. And that’s just the men etc. Being a 39 year old man of the world and married to a beautiful woman, this was of course no problem to me. For example, when we were greeted by associate manager Samantha Geneau, I emitted a weak sighing noise, similar to a balloon with a slow leak, and deftly wiped away the drool from the corner of my mouth so that she hardly noticed it at all. Throughout the meal I responded to queries from our server Melanie about what I wanted to order, how I was enjoying things or did I want more water with a varied series of grunts that I felt eloquently demonstrated my sophisticated ease. They were pretty impressed I can tell you. Feenie's is the extravert, in your face, sporty younger sibling to Lumiere's more mature, restrained, bookish older brother. On a Friday night, Feenie's would be out with the guys from the football team, chugging down Molson, making fart jokes and ogling the girls, while Lumiere rented a Fassbinder video, sipped Blue Mountain Pinot Noir and fretted about the economy. Jonathan has accurately described the interior of the restaurant in his Eating The Northwest and you can check out the photos on the website, so I won't attempt to better those existing resources, but suffice to say that I found the colorful, upbeat surroundings comfortable and an enjoyable space in which to spend a few hours. The menu is long with 10 starters plus a choice of local and imported charcuterie (supplied by John Van der Lieck 's Oyama Sausage Company), 7 lunch or dinner dishes, 9 of "Robs favourites", 8 side dishes, 6 cheeses, 6 desserts and 8 flavours of ice cream, not to mention a set 3 course lunch menu with 2 choices at each course. As with films, so its is with menus: long=bad. But not here. Excepting the side orders, cheeses and desserts (I had another two dinners to manage that night) we ordered from right across the menu and hit pay dirt every time with plenty more dishes just begging to be tried. Chicken noodle soup with free range chicken breast and garlic crouton was a beautifully clarified and deeply flavored broth with a generous amount of sliced, flavourful breast. Even the crouton was fantastic (see, I told you it was going to be a rave). A selection of charcuterie demonstrated why Oyama were winners at this years Van Mag awards. Pappardelle with braised short-rib, pine nuts and arugula more than made up for Cioppinos summer break, the outstanding dish of the day and in the top five of the entire trip. If good cooking is all about balance, this dish was all about good cooking; if it's all about a lot of little things done well, this dish was still about good cooking. Feenie marshals its elements with impressive authority and insight: silken hand made pasta, just the right size and thickness for the brazenly meaty sauce, a little crunch from the nuts, a fresh green, peppery note at the end from the arugula; I could go on. Ok, I will: grilled ahi tuna sandwich with guacamole, tomato, cilantro & shiso mayonnaise on an olive bun proved a delicious combination; the Feenie burger and fries from the "Rob's favourites" section of the menu was equally as good. The only thing wrong with another of the chefs favourites, "shepherd's pie with duck confit, mushroom duxelle, corn, truffle-scented mashed potato" served with a rich jus to pour at the table, was the name. It can’t be a shepherd's pie if there's no lamb – quackers and mash anyone? In short, I was impressed and I struggle to think of anyone doing anything similar in London. The Ivy has a similarly wide-ranging and casual menu I suppose but is quite different is every other respect. Feenie's is a great and distinctive restaurant but completely approachable and great fun, an unusual and desirable combination.

One person definately referred to the Wedgewood Hotel as the Wedgie whilst I was over there. If its not a local thing, I would like to propose that it becomes one.

Day 3 Tuesday June 29 (am) The one thing I'll say about Rachael Ray is that’s she's always there for you. No matter what time of day or night, turn on food network and you too can rustle up meals in thirty minutes or survive on $40 a day. So I duly kept my very early morning appointment, and she and that big old mouth of hers duly sent me back to sleep. I had been tipped off that the black cod hash at Diva at the Met was the way to start the day when in Vancouver and that even if it wasn't on the menu, they might make it for you anyway. Well, I was out of luck. It seems even being "one of the world’s foremost wine and food journalists from London, England " (John Thompson, Castanet) doesn't allow you to power order at Diva. I settled for some steel cut oats with steamed milk and strawberries (yum) another bucket of coffee and another exceptional service experience. I failed to make a note of my servers name so I can't honour her here, but she didn't hesitate to ask the kitchen if they could meet my particular request, was apologetic when she had to give me a negative response and suggested that I come back on Thursday when, as it was a holiday, they would serving the brunch from 8.00am and I could try the hash then. Perfect. During the numerous times she re-filled my coffee cup, she was generous in her recommendations for places to eat and things to do, even jotting down names and addresses for me to take away. She was confident, poised, at ease with herself and with her job. Oh, and very good looking. But you probably guessed that already. Vancouverites at this point are probably thinking "so, what's new?" In the UK, this sort of service is fairly rare for a number of reasons: lack of training, lack of commitment to the industry, a natural reticence in the national character and the class system: the service industry is still looked down upon, perhaps unconsciously, by many people in the UK. In the minds of the British service still equates to servants which makes people on both sides feel uncomfortable with the relationship. Vancouver strikes me as far more egalitarian society, and its people open and welcoming by nature and inclination, all of which feeds very nicely into a service industry like catering. I rather cheekily arranged an on the spot meeting with Judy Ahola, manager of corporate and public relations for the hotel, who set up a meeting with Thomas Haas for me later in the day, just before he jetted off to Las Vegas for a pastry symposium. She also told me that chef Scott Baechler was leaving Diva in a few weeks time to move to Dubai. Then it was back to the Wedgie (as I believe the Wedgewood is known locally) for a chat with exec chef Michael Knowlson. A Brit, Knowlson took over the reigns a few months ago from fellow ex-pat Frank Dodds who I am informed has "gone back East" (why does that always sound like an insult coming from the lips of a West Coast resident?). As with most people I spoke with, Knowlson extolled the virtues of the West Coast lifestyle, especially compared to that of a jobbing chef in London, although with breakfast, lunch, weekend brunch, afternoon tea, dinner, bar menu, conference and banqueting rooms the life of a hotel chef is never going to be easy (I was particularly pleased to see that he serves a traditional British Sunday night roast chicken dinner with pomme and parsnip purres, something entirely suited to the hotel and dining room's old world surroundings). It seemed to me that the chef was still settling into his position at the hotel and getting to grips with the work patterns of his kitchen staff and adapting to Vancouver's supply chain. The hotel's website states that Knowlson will "elevate Bacchus to one of the finest restaurants in North America", a grand claim indeed and one that I am unable to asses the feasibility of on the basis of one casual lunch alone. However, given that the hotel is rubbing shoulders with the likes of the Pennisula in Bangkok in this years Travel & Leisure Magazine World's Best Value Readers Survey 2004 (a fact they are very proud of and would probably never for give me if I didn’t mention) I'm sure its not just a hollow boast and I look forward to the opportunity of sampling the full on Bacchus experience when I am next in the city. PM - Feenies, Museum of Anthropology, Interview with Thomas Haaz Dinner at C Restaurant, tour of Raincity Grill and Le Gaveroche, 2nd Dinner at 900 West to follow.