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jamiemaw

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  1. jamiemaw

    Steven Shaw

    Of the great many exchanges that I largely enjoyed with Steven through this forum, we met only once. It was at a reception in the bar at Modern - a noisy fracas. He was there with Ellen and their son was a babe-in-arms. Momo hadn't arrived yet but was all around us. I hadn't been given to the fact that Steven was so young - he wrote here and elsewhere with a wiser voice. I also wasn't given to the fact that he was quite shy, at first, until the topic turned to Danny Meyer's canapés, which were also noisy. We had a spirited conversation for a while, much as we once had here, and then the nigh
  2. Weekend Update . . . How do you think the foreign media portrayed Vancouver's and Whistler's culinary landscape during the Olympics?
  3. I concur with Le Gavroche at lunch as one of the best values in London. In my experience, if your dining companion is even remotely attractive you'll be treated remotely well and she will depart in a slight puddle and may even make remarks of undying fealty. Although for the recently-furlonged American tourist, I should think that Gavins at Windows offers another purview of all the crooks and nannies that pepper London, beginning with the delivery entrance of The Connaught, punctuated with several declaratve steeples, then ending on the vast wastrel of The City. At dinner, Arbutus - 17.50 pre
  4. Well, 'Bone Appe . . . teet!' We just returned from seeing the hilarious stew that is Julie & Julia and I can warrant you one thing with some certainty: Just as Michael Jackson's albums have been flying off the racks, post mortem, soon too will 'Mastering the Art of French Cooking', again. And another: Boeuf Bourguignon will be the surprise hit of the autumn, and as ubiquitous on fall restaurant menus as last year's short ribs. (Note to self: better stock up on cross-rib before it skyrockets.) The movie is a joy. You already know the story: a young New York civil servant blogs her way thr
  5. Deborah, Absolutely no trip to the valley is complete without the chicken and dumplings at Lord Fletcher's.
  6. Why green bell peppers = Lindsay Loha Empty and vacuous. Takes up valuable room for no apparent reason other than to annoy. Requires a life, etc. I would have used Paris, but the kitchen's her second worst room. ← Oh, I see. Now personally, I would have gone with someone like Kevin Federline, in that he always seems to be around but he never really does anything or serves any purpose. Whereas Lohan at least provides some excitement (unlike green bell peppers) in that she often manages to one-up her previous antics. ← You must be referring to her skirt.
  7. Why green bell peppers = Lindsay Loha Empty and vacuous. Takes up valuable room for no apparent reason other than to annoy. Requires a life, etc. I would have used Paris, but the kitchen's her second worst room.
  8. We've often decried the fact that Greek food doesn't enjoy any provenance in Vancouver. Certainly not compared to Montreal, New York, or London. There are reasons for that. Many are like immigration centres, quietly passing from hand-to-hand. Even when they were at their zenith, in the 70s on West Broadway, it was clear that the proprietors' kids, who worked for tips, would be looking elsewhere for a career. In the 80s I took a menu from one Greek restuarant up and down West Broadway, and ordered from it with complete confidence at half a dozen others. The green bell pepper (the Lindsay Lohan
  9. You are indeed correct BC- resources have permitted us this year to invite some additional and very knowledgeable people to the table. Spirited discussion ensued; no doubt the results (although blind to me) will be interesting. FYI - because of the enormous size of the BC food service marketplace now, we also broke down many of the other categories so that they are now judged by specialist teams who judge categories in which they are expert--either by dint of geographic or ethnocentric proximity.
  10. The broiler is an under-rated winter time device. We use ours often. Its major benefit when cooking well-marbled steaks is that it doesn't create the smoke associated with pan-frying. But I think he should have recommended using a ridged iron pan to avoid stewing, and he's just plain wrong when he recommends not turning the steak: searing both sides = double happy.
  11. OK I looked at their web site and I still don't see the point. They could not possibly have served the food that's on their menus therefore they must have served food that is not related to what they actually cook. So what was the point? Did they want to show that even though the food on the menu is casual and uses crappy ingredients that they really do know how to cook and use good ingredients but choose not to? Or does Chris Mills want to prove that he just works there for the money and is secretly embarrassed about the food? What a huge waste of time and money for the chain, and for the spo
  12. As far as I know Noble and Earls were not associated with the Bocuse D'Or this year, although Michael was Canada's entrant a few years ago. The 2007 Bocuse D'Or happened a few days ago and Scott Jaeger from The Pear Tree was this years entrant for Canada and all I know is he finished out of the medals. As for the Joey's team going to the Beard House in New York it just goes to show that they (the Beard House) continue to lose credibility as it appears they are ready to accept anyone who will show up with all the food and booze regardless of whether they have a track record of culinary excellen
  13. OK I looked at their web site and I still don't see the point. They could not possibly have served the food that's on their menus therefore they must have served food that is not related to what they actually cook. So what was the point? Did they want to show that even though the food on the menu is casual and uses crappy ingredients that they really do know how to cook and use good ingredients but choose not to? Or does Chris Mills want to prove that he just works there for the money and is secretly embarrassed about the food? What a huge waste of time and money for the chain, and for the spo
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