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kevin

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  1. My money is on JKWB, I have eatem at both, and worked at one of them, and I have got to go with JK. ^
  2. I understand. The place certainly aspires but I think many people familiar with the restaurant would say that it certainly lost some cred when Chef Clarmo (spelling?) left to be more of a corporate chef for the group. But I think it is accurate to say that the restaurant itself still presents itself to be a fine dining establishment and certainly the surroundings give it that sort of feel. I enjoy the fact that the group identified the poor reception of mis"Steakfrites" in the public and opted to reposition the restaurant. A good example of why they are the premier restaurant group in the GT
  3. Vox I want your supplier because my stuff is not working correctly! How do you figure that Auberge du Pommier does not/is not/tries not to be fine dining because if that pretentious place (maybe it is only the staff and there alumni that think it is ) is not fine dining then I might as well retire with the knowledge that I know nothing about food and the dining experience. Sorry for my curtness.
  4. It would seem to me that he is doing it for probably two reasons. One is that the kitchen needs a little work, the place is almost 10 years old. It would be a cooks best anniversary gift. His investors have got to be happy. Contrary to most restaurant investors and non-cook owners the equipment does not last forever, it does not always function as it should and like a car, continual repair costs do add up. The second is that if he is an investor, then he can determine that the investment is necessary. Maybe this is a sign that he is putting show business aside for now, or he has learned to
  5. You can find Szechuan peppercorns anywhere in Chinatown. There are none of the same restrictions on importing them like in the States that currently exists. I can't remember the reason behind this but I remember reading about it on this site and reading about it in one of the SF newspapers.
  6. I would definitely suggest Nickolau for just about any small items. They will special order items if you know what it is that you want and they also have connections to have these small items custom amde, this is obviosly at a premium because you are paying for the initial design and machining but if you have the money they are pretty good at delivering what you need. They know what is in those stacks of catalogues on their shelves so if it already exists they will know. I am not sure whether their level of service is different for civilians, but I do know that they have always been fair, ho
  7. kevin

    The Keg

    Thanks for the input. I am not even sure what Australian food is in many ways. I have researched it, but am wondering, what would constitute an Aussie menu. This is for a media event and VIP cocktail party. Are Macadamain nuts, lamb & sweet potato cornbread, rabbit terrine with water biscuits, and Crayfish (I can't get yabbies in time) Consomme salad rolls seem Australian. I don't know and I am running out of time. HELP, anyone.
  8. kevin

    Canadian Prime

    Strangely enough it is my understanding that the majority of Canadian prime is bought up by the large "steak" houses frequented by our Southern neighbours. As a result of a week dollar, they are better able to pre-purchase lots of cattle ensuring a steady supply, but in terms of not only the consumer but as well the Canadian restaurant operator we are unable to compete. Think as well, Copper River Salmon, once the Japanese discovered it they increased the price beyond what our domestic market couls support. That is certainly what is so special about Canadian Prime being available to the con
  9. kevin

    Sripraphai

    Eric, the stuff you are refering to is "choo chee / choo chii / chu chii" curry. The spelling is optional as long as the phonetics are accurate.
  10. Hurray, once again we are ten to twenty years behind major dining cities. Some places are still trying to get over the Cal-Ital hangover of the 80's. Congradulations you learned your craft at that time, and you made some money owning a place at this time, but by God, evolve or die. It is true in any industry and probably more so in the foodservice industry. If TO could find an iventive chef that could keep his costs in line then maybe a owner will allow Toronto to develop a trend of its own, or get on the band wagon of an emerging trend before it is ten years old and no longer appropriate.
  11. The multi-million dollar black hole is not really a trend in dining, except to say that these venues produce food. Can you really call a bad investment a trend. Sounds like a trend that only Toronto could embrace wholeheartedly. That is our next great food service trend that we want to be known for, to expand and multiply like a bad infection, the multi-million dollar over designed, the food is an after thought, the dining experience is an after thought, but isn't that a lovely over-designed over leveraged, can't possibly work sort of investment. Toronto the land of bad investment opportun
  12. Toronto is a terrible place to see trends evolving because we tend to be somewhat behind the times. "Poutine" trend, sure it is new to Toronto, but as long as Montreal/Quebec are a part of Canada then poutine is a heritage component of Canadiana foodstuffs. Sure the folks in Toronto are clamouring up to try these newly re-found classics but my God if poutine is the best trend this city can wraps its forks around then we really are a geriatric, culinary wasteland that fails to live up to the undeserved moniker of "World-class city" Like the city itself, food and living wise, yes we tend to b
  13. kevin

    via allegro

    Via Allegro gets its outstanding media presence (from Chatto) because they suck up to him every time he is in. It is definitely not based on the food, with possibly the exception of the steaks which are Sterling beef. But even so, quality meats can be found in many restaurants in the GTA that also possess more well rounded menu with consistency across the board. Just goes to show you that its not the substance of a restaurant that matters only the right friends.
  14. I think Thai food at this point in the publics mind (perception) Thai food is where Chinese was long ago, in Toronto, that would be 30 years, when yes most of the food was dumbed down to accomodate the Western taste. Certainly, gapi and nam pla raa are a little strong for many peoples taste, they can be toned down and add the requsite depth to the dish without being a predominant flavour. Strangely, it is all the coconut that many Thai people I speak with are "tired" of, that and the extreme spiciness. But the food can still feature these flavours in a sliding scale to accomodate the pallet
  15. It is probably popular because too many people have no idea what good, or authentic Thai food is supposed to taste like. The more I learn about Thai cuisine the more aware I am of how low the bar is for this food. The publics perception of what Thai food is contributes to this problem as well. In Toronto, we have around 120 Thai restaurants and out of that thewre are maybe 5 good restaurants and only one of these is even close to being a truly "fine" dining experience.
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