jamiemaw

You should make a point of visiting Cafe Artigiano when in Vancouver. Sammy Piccolo won the World Barista Championship in Rome a few years ago. And interestingly, Artigiano used to import Intelligentsia from Chicago, but now roasts its own.

Alexanra Gill reviews Senova -- quite positively -- here. There are a couple of minor errors in the copy though. Did anyone else notice them?

Lucy, Thankyou for the opportunity to travel on your shoulder the past week. The natural light that suffuses your photography also courses through your writing and, I suspect, through you: natural, light. Jamie

Good question, Arne. I have to think that a 60,000 bird cull after one catches a cold has to have had some - perhaps a dramatic - impact on supply and pricing.

Do you think Julian would mind if our burger-crazed group descended en-mass to sample his new creation? ← I think he'd welcome the opportunity, although because it's a test item, you might want to give Julian a head's up by contacting him through CC corporate head office (same address) You should also check out the won ton soup and a few other of the new items slated for roll-out.

I have only 'experienced' the Montana's in Kelowna. It did not measue up to the '12+' (out of 20) points required to qualify for our annual Eating + Drinking Guide to BC. For not much more money, you can tell your Dad you really love him, via the highly skilled cooking of Frederic Desbiens at Bacchus Bistro at Domaine Chaberton Winery. It's not overly complicated - just terrific flavours, clean cooking and expert saucing, reasonably priced.

Julian has removed a few items from the menus and is in the final testing of several others - the roll out of various ones, such as the very good won ton soup, is imminent. Yes, the CFD sector is extremely competitive. Margins are low and are very volume-sensitive. There is a huge investment in service and chef training. And a number of things have to be accomplished very efficiently and very well: site procurement, design, construction, sytems implementation, distribution, menu development, etc. Michael Noble has been at Earls since mid-February of this year. As you probably know he has been highly involved in Bocuse d'Or as both a competitor and as a trainer/mentor. The 'Triple C' is about $10, depending on options. I can't comment on other menu changes yet - not until their roll-out, at least. See won ton soup, above. Saltlik, which is owned by Earls, is operated by Stewart Fuller and will open on Alberni Street on December 9th. There are successful locations in Banff and Calgary. In addition to Earls (operated by Bus and Stanley Fuller) and Saltlik, the Fuller family also owns Joey's Global Grill, which is expanding rapidly in Washington state. Their new store on West Broadway, just east of Granville (opposite CRU and Memphis Blues) will open in the second quarter of 2006. Chris Mills is the head of development for Joey's, which is operated by Jeff Fuller. The Fullers also have an interest in the Cactus Club, and operate The Beach House at Dundarave Pier on behalf of a partnership. Jim Romer is the Executive Chef for Milestone's and heads up the product development team. I should think that he finds the convergence in CFD challenging but stimulating.

Lee, I'm glad that you agree with my opinion - it's the best hamburger I've eaten in Vancouver since the zenith of the artform at Heron's, and of course the extraordinary naked hamburger, cooked RMR to order at The Vancouver Club in Bar Three. I put it up to premium ingredients, including the (as you point out) single-source (shoulder only) medium grind, 25% FC, premium cheddar, smoky bacon, 'happy face' tomato slice, whole leaf lettuce (versus shredded iceberg) and a very good bun. The crust on the patty was very good indeed, the savour of the juices (so rare these PC days) unique. Did you notice that your hamburger was served 'lid on' and warmed? Julian Bond has developed a special low heat 200˚F stainless surface for slowly heating the bun through. That's the level of detail he's going to - chain-wide. In the interests of top secret research, I gave it that silly 'development' name - the Turbo Whatever. But I also suggested to Julian that a good name (create the brand, right), would be the CCC™ (Certified Cactus Club) Hamburger. It was impressive to see the traction that he's getting so quickly (just four months in) on the menu. Ditto Michael Noble at Earls; his development menu today - of some 20 items - was nothing short of remarkable: I damn near fainted walking the three rows up to our seats at the game tonight. Best, Jamie

Ketosis: Collapse of the low carb fadistes.

Hey Matt, Speaking of lights out, any truth to the story that the famous "Snug" at the Oak Bay Beach Hotel is going to disappear? Or has it already? Tally Ho, Jamie

Welcome Colin - to the house of burning logs.

I was interviewing a Yaletown restaurant proprietor this afternoon and asked him about this issue. He thought there have been three or four blackouts this year alone, sometimes with serious consequences, especially surge related: POS reset malfunctions, HVAC/extraction issues, computer glitches etc. They've now hardwired in an industrial-strength surge protector, which might also assist for Gerald's last post.

Andy Lynes, the internationally acclaimed food and wine writer from Brighton, England, annoiting Vancouver's West Restaurant as one of the "Ten Best in the World" in the Independent.

Or much adieu about nothing. Or as we say up here - a mouse fart in a typhoon.

Here's a summary to date: 1. Species extirpation versus potential sustainability in the Global Fishery 2. The local and far-reaching effects of Hurricane Katrina on new Orleans restaurants, the Gulf Fishery, coffee distribution and more 3. The effect of tsunami on tourism, agriculture and fisheries. 4. The indictment of Leonard Pickell of the James Beard Foundation. 5. The whistleblower story from a previous DuPont employee alleging that chemicals applied to fast food packaging are potentially carcinogenic. 6. The global effects of Avian Flu on poultry and game bird food sources. 7. The Michelin Guide coming to NYC. 8. The continued rise of molecular gastronomy/avant garde cuisine in the US (Alinea, Moto, etc.). 9. The continuing debate over foie gras.

It seems to be happening with increasing regularity, even though we live in a province with remarkable hydro-electric surpluses. And it seems especially endemic in Yaletown, and, less frequently, across the downtown grid. With the season well underway, many downtown restaurants were affected last night, including the wine event at the Hammy, which - except for quick thinking by Neil and his staff - could have degenerated into Marley's Ghost. There were two swish receptions going on at the Fairmont - for Gucci and Louis Vuitton, no less - and the bars (the 900 West dining room has been converted into a lounge under new F & B Director Matthew Opferkuch) were going full blast when the lights went out. And many, many other restaurants suffered the same fate last night. The chokepoint seems to be the Yaletown substation - last summer, when the condo back-up generators noisily cut in, we had to evacuate a restaurant patio prematurely. Have you had similar experiences? That perhaps led to premature evacuation? Let's document them here . . .

By rough calculation (having cooked four turkeys in the past month for groups of varying size), you're about 7 pounds shy of dinner; 10 if you enjoy sandwiches. But I'd just get another turkey roughly the same size. Mind you, my brothers are hardly ballet dancers.

Some 60,000 ducks have already been culled in the Fraser Valley, adjacent to Vancouver. Was it political overkill? Although the farm where the flu-infected duck was discovered wasn't licensed for export, the U.S. shut down, at least temprarily, Canadian imports.

Or was it this story, that revealed that fast food purveyors are finding new ways to poison us?

Especially on the $700-million Gulf Fishery.

If the least important story was the two-minute minor awarded Doug Psaltis for one hand-slapping , was the most important the acknowledgement in the general media of the crisis in the global fishery and the ensuing clamour for restaurants to do something about it? Sustainability issues, I think (and hope), will long be associated with 2005.

What do you think is the most important food story of 2005?

It was yesterday, and it's a hockey night, tonight. To be safe tho' best to ask your server.

Hello Burger Clubistes, I was visiting the Cactus Club Test Kitchen today and had the good fortune to sample their new hybrid marque, the Turbo HQZ, now undergoing consumer evaluation before chain-wide roll-out. As some of you may know, the Broadway and Ash CC is where new menu items are tested for the chain; occasionally you might even have your meal comped in exchange for filling out an evaluation card. The hamburger comes from ther skilled hands of CC Executive Chef Julian Bond; the provenance of each ingredient is impressive - especially the fresh ground chuck with 25% FC - and instead of a too-thick slabette of distracting fillers, this was just right for the gaping maw. I'll be interested in your remarks. Jamie

There are many themes and variations on the 'oyster shooter.' As Paula mentioned above, the original is as described, however as an amuse, or in the recent sturm of small plates dining, it can range from a mignonette to blood orange, preserved lemon or other citrus-based foams or sauces, to truffle-infusion or even a touch of bearnaise - choose your poison. I've even seen them as a garnish or shotgun accessory to that other PNW classic: the Bloody Caesar. J.