annanstee

Ah! So the rumours are true. And finally, a decent wine shop on the GI!

Thanks live it up- that is exactly where I went looking, but I couldn't find it.

Most of the time I would pick pie, cause I have had more great pie than great cake (my mum's pastry is the bomb)... but if I could imagine the absolute platonic ideal of each- the perfect cake and the perfect pie- I would probably take the cake. So cake. But only the best damn cake I could imagine. With no shortening in the icing.

It is called a Capon. Kidd Brothers has free range chicken and wing tat chicken producers does most of the processing for specialty chicken in the lower main land. Call them and find out whom they are processing for. steve ← Isn't a capon just a chicken castrato? Do they grow bigger for some reason?

I was a little surprised by the Aurora comments- dirty? Impatient with old people? I have found the service their to be warm and affable, and I would be really surprised if they did not treat all their patrons like that. I would recommend the place to anyone. I didn't notice it to be especially loud, but I am pretty loud myself, so....

My one beef (ahem, did NOT intend that) with Moderne Burgers is that there are no damn pickles in the house... NO PICKLES!

Yes Rare is great too- I am not sure what the noise level would be like there on a Friday night. I have only been there once and it was during the week.

Did you try Dan-D=Pak at the south end of Oak? - around 69th, on the corner opposite the Chevron. Their dried fruits are good quality, and they list mixed peel http://64.85.45.85/ddp/product/product.php?product_id=29 in their online catalogue. John ← I think Dan-D-Pak also has a store on Broadway toward Macdonald if that is closer to your neigborhood.

Chocolate Arts has those pretty first nations dark chocolate medallions- Thomas Haas has beautiful chocolates as well. I think you should go with a few half bottles of Icewine as well- as *Deborah* said, it doesn't weigh more than syrup. I have also given "C" flavoured sea salts (smoked grey salt was a favorite) maple butter (something different from syrup), and Lesley Stowe Rainforest Crisps. How about vacuum packed smoked sablefish?

Cru is still good- Aurora is great as well- I have found that Chambar is actually fine as long as you stick to the front part of the restaurant- it is the back area that has the really bad acoustics. He might like Parkside as well.

Well Gosh, I just somebody would point out some instances where there was a clear agenda, or a clear compromise to anybody's integrity. These are big words to throw around. Has it ever occurred to anyone that there is NO agenda? That people are just going about their way, expressing their views in whatever way they see fit, and enjoying the board for their own various purposes? Has it occurred to anyone that perhaps people were overwhelmingly positive about places like Rare and HSG because these places merit it? I suggest that those who have branded the Western Canada thread as a giant shill-a-thon actually go back to the board and take a closer look. There is plenty of divergence of opinion there.

Sigh. Firstly, it is Ann, not Andrew. Certainly Rare suffered from not having a professional and balanced review. Whether it has put fewer bums in seats- I doubt it... since A Gill lacks credibility as a food writer- though she may have a decent gossip column following.

I think most people are aware of that. She has been lambasted because most of her reviews are as ill considered as this one. To clarify, most people are not so much angry that she attacked eG as that Rare suffered as a result If you read this thread you will find that most of us are aware of the negative sentiment on our thread of A. Gill. You are missing the point- or at least my point.

Well, here's the thing about IP rights: they apply to everyone irrespective of perceived "level." Danielle Steel's copyrights -- or mine for that matter -- are just as valid as Philip Roth's. ← So who get's to decide who is Haute enough for protection ? Whole new can of worms.

Sounds like plantation standards to me

I agree that I would never think about sending food back when at a business function. In any case, I would not send it back if I just found the food to be mediocre, or not quite to my taste- nor would I complain to my host about it, any more than I would if you were in her home. If he or she brought it up, I might say something-like "yes, I felt the meat was a little tough, but [insert positive comment here]." I guess the exception would be if the food was totally off, like I had a bad oyster or there was a worm or glass in it or something, in which case I would unobtrusively ask to have it addressed. If someone is trying to give you a treat, you do not want to make them feel bad about their choice of venue. The host is the host, and any complaining to be done should be done by them.

I seem to recall seeing a Spud retail store at the ferry terminal in Tswassen (new building) last summer - am I mistaking? Never mind...a quick google search found it. Tsawwassen Quay Market ← I just read this morning that David Van Seters left the spot because the market had an exclusivity clause with Coca Cola, disallowing any non Coca Cola beverages on the premises. Pretty tragic for a market, IMHO.

To clarify, I feel that we are being held to account by other egulleters. My real beef with A Gill is that in hijacking a "restaurant review" to level darts at this board, she has done very real disservice to a chef and partner who have done little to deserve it.

So Spud is finally going retail. I understand they were doing it on small scale in easat van somewhere. So Eric, any truth to the rumour that you are in talks with CMHC as well ?

I had a lot of trouble the first few months, and really had to force myself to eat. I would have a bran muffin with cheese in the morning. Toast and butter with tea, worked, and noodles with butter and salt. Apples. Then, when all that was over I wanted nothing but Mexican food for like, seven months in a row. :

Nicely put Mano. And yes, it is typical of this writers style. Now, most egulleters do not posess the above attributes, nor the responsibility, that a professional food critic does. At least that is my opinion. PS: Its Sister Wendy ← One wouldn't expect egulleters to have the attributes of a professional because they're not professionals. With so many blogs and internet opportunities to give our opinions in public fora, we tend to make the mistake of judging what others write by a higher, professional standard. Only the people who make their living as critics should be held to that standard. The rest of us mooks are free to spout our opinions while remaining anonymous. For that reason alone I expect my opinions to be taken with a grain of salt. IMO Sister Wendy rules! ← I agree with you, which is why I am concerned that the members of that forum are being held to account for the accusations that A Gill levels. Love the Sister.

Certainly IPM is a middle way, and one that I am not critical of. There are many factors at play here. Again, I would by local sustainable before organic non local (esp large scale).

Nicely put Mano. And yes, it is typical of this writers style. Now, most egulleters do not posess the above attributes, nor the responsibility, that a professional food critic does. At least that is my opinion. PS: Its Sister Wendy

Alot of places I have been do have not changed their practice at all- they still seem worried about the drinks only thing.

That's about right - you would tell your buddy that he has BO in private. You probably would not tell your buddy he has BO on an internet board. ← yep. what you said.