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barolo

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    Prima Taste

    in Western Canada: Dining

    Posted

    Coincidentally there's a write up about Prima Taste today on the City Food website:

    Prima Taste

    570 Robson Street, Vancouver

    Map

    604-685-7881.

    Hours: 11:30 a.m. to 10:00 p.m. daily

    www.primataste.com

    If you like to grocery shop at the H Mart or maybe plan to hit the pre-boxing day sales at Future Shop or Winners, you might want to fuel up at this new little place that opened about two weeks ago, just steps from the Robson and Granville Streets intersection.

    ...

    Link here for the full story.

    Stollen

    in Kitchen Consumer

    Posted

    Thanks gingerpeachy, I thought Quince might be a good source.

    Here's a nice description of a "Stollen Parade" in Dresden:

    I was in Dresden, on Saturday, and the Christmas market there is mind-boggling: gingerbread, stollen, schneeballen . There was some kind of parade of culinary professionals along the edge of the market, too, in Old Town, including the Dresden Stollen team, who were carrying a samurai-sized sword/stollen-cutting knife on a wooden display slung over their shoulders. Along with them, marched butchers and a bunch of chefs. I love a town that throws a parade for food professionals. 

    from this thread elsewhere on eG.

    Gill Review of the Week

    in Western Canada: Dining

    Posted

    I had the same reaction. Without knowing what other wines were poured I'd have a hard time drawing any conclusions about the markup on a flight.   

    Did she like the wines and were they good pairings?

    I did draw conclusions and inferences from the statements that she did make and by doing a little math and making a few assumptions based on the information I know (size of typical tasting portions of wine of 2 oz and a best case scenerio, a mark-up of 100% - with six tasting portions one need not be a math person to figure the per 4 oz glass was $20+ each glass (or assuming a little spillage you get 6 glasses per bottle for $120 a bottle or $60 pre-mark up cost per bottle) and as such I would expect some fairly good wines (although the article notes a $22 per bottle pre-mark up bottle in the mix) and if however, the mark up is higher than 100% the value is inversely proportional to the same). I guess if the pairings were good she might have noted the same? I personally would not have gone with the wine pairings (in any event). The review of the food included more than enough substantive comments for me. Besides, I am sure someone from the restaurant would be more than willing to post and correct Ms. Gill and clarify my assumptions/conclusions/inferences. I will then stand corrected.

    Thanks for outlining your assumptions. I think 100% mark up is sadly not that typical in Vancouver anymore, but I note you said best case scenario.

    Gill Review of the Week

    in Western Canada: Dining

    Posted

    Here's the quote from the review:
    Six-course tasting flights are available for $25, $40 or $65. We order the top end, hoping for the best. He sneaks in a glass of Heartland Shiraz that I recently picked up at the liquor store for $22 a bottle. That's an awfully steep markup, so audacious it's rarely seen.

    I don't get what the problem is. She's paid for a tasting flight, not an individual bottle. If all the wines in the $65 flight were of that value, then agreed, it's a porblem. But this was just wine out of several. Perhaps there were some other exceptional wines she hasn't described, and the Heartland just evened things out. Something else she never mentions: Did she like the wine????

    Or maybe I'm not well versed enough in wine to appreciate what's she's driving at ...

    A.

    I had the same reaction. Without knowing what other wines were poured I'd have a hard time drawing any conclusions about the markup on a flight.

    Did she like the wines and were they good pairings?

    Need a source for Irish food products

    in Western Canada: Cooking & Baking

    Posted

    Yes hard cheese does, especially if it is vacuum packed.  Hard cheese should cause you no problems with customs. 

    Check with customs. Canada has dairy quotas - I once paid $4/quart in duties for some whipping cream from the US.

    Good point. I wasn't really thinking of duties, more about whether it would be allowed in or not.

    Importations of dairy products that are readily identifiable as originating in the USA not exceeding $20.00 in value and 20 kg in weight (per person), are exempt from all government department requirements outlined in this section.
    Non-commercial importations of dairy products originating from any country other than the USA not exceeding $20.00 in value and 20 kg in weight (per person), must meet the requirements of the Canadian Food Inspection Agency's Animal Health and Production Division (AHPD), but are exempt from all other requirements outlined in this section.
    Importers should note that quantities in excess of $20.00 may be subject to high rates of duty.

    This information from: Canadian Border Services Agency

    In my experience, they ask you if the cheese is hard, if it is no problem, if it isn't you may get a whole bunch of questions.

    Stollen

    in Kitchen Consumer

    Posted

    Four Seasons does have stollen.  They are a small rectangle - about 6 inches by 3, I'd say - and sell for $18 including GST. They are available for sale at a small table in the reception area.

    These sound like a perfect size for my lunchbox. Do you know what hours they are available for sale? I tasted this at a 4-seasons dinner a few years back and it was fantastic. I didn't know you could buy them.

    Sorry, I don't know. I was there after work, around 5:30 pm.

    You could call the reception desk and ask them to hold one for you, since they are open 24/7. The Four Seasons is the kind of place that will make some effort to accommodate you in my experience.

    Stollen

    in Kitchen Consumer

    Posted

    Four Seasons does have stollen. They are a small rectangle - about 6 inches by 3, I'd say - and sell for $18 including GST. They are available for sale at a small table in the reception area.

    Also Quince is offering stollen this year, I don't know about the prices, sizes etc.

    Stollen

    in Kitchen Consumer

    Posted

    Yes, I was thinking about this thread too. I'm going to check out the Four Seasons this week to see if they are offering stollen this year. I didn't see anything on their web site. I'll report back.

    Local Cookbooks

    in Western Canada: Cooking & Baking

    Posted

    If you need some inspiration, I noticed that Vikram Vij and Meeru Dhalwala will be at Barbara Jo's this Sunday at noon to tape a North by Northwest Cooking Club. Details: here.

    Come meet the team that has earned an international reputation for excellence and innovation with one of Vancouver’s finest restaurants.

    In their new cookbook, Vikram and Meeru are sharing the recipes and secrets behind their famous dishes like Lamb Popsicles with Fenugreek Cream Curry.

    I wish I could be there, but I'll be out of town.

    How is everyone making out with these recipes?

    I've found a few things I'm struggling with. First, his liquid measures sometimes seem too much to me. For example I was making 'Beef Short ribs in cinnamon and red wine curry' and it calls for 5 cups of stock.  By the time the 4 hours simmering was over I had soup that looked nothing like a curry and was very thin (there is a picture of this curry on the foodtv website from when Vij was on christine cushing). I wondered if perhaps his instruction to simmer the ribs covered was a mistake and should read uncovered? A similar experience happened in he Yam stock for the 'Seared Pacific Halibut with black chickpea and yam curry'.

    Also when I make the 'masala' part of many of his recipes I must be doing something wrong. I start my spices (usually cumin seeds) for the 30sec or 1 min on med-high heat as suggested. Then I put in the onions. I end up having t turn the heat down so the cumin in the pan doesn't burn but then the onions take way longer to brown than the suggested times. Can I leave the heat high and somehow stop the cumin from burning? Then if there is tomato going in after until the 'oil glistens on top' I haven't quite figured out if I've got oil on the top or not but again the recommended time seems too short.

    Overall I'm loving the book and have heaps of fun trying the recipes and nothing has been a disaster-just doesn't quite taste like when Vij makes it....Not that I mind still having to go to dinner at Vijs!

    Vikram Vij's new book "Vij's: Elegant and Inspired Indian Food" should be available shortly.  I believe the release date is September.  I am eagerly awaiting to cook from it!

    I got the book very recently and I am enjoying leafing through it - it is nice to see ingredient lists (halibut, venison, etc...) that are so tailored to the PNW. The recipes look like they will produce lighter and brighter food then the usual Moghul cooking that is found in restaurants and other cookbooks.

    I know what you mean about the liquid measures - they seem very high. How has the seasoning tasted? If it seems adaquately seasoned - then it would seem that's the expected final product.

    I was eating at Vij's recently and I noted just how light the sauces were (perhaps some would say watery) - but the flavors were still bright and fresh. I am looking forward trying out some of the recipes soon.

    Vancouver Island Restaurants

    in Western Canada: Dining

    Posted

    OK, it sounds as though I need to adjust my expectations around Spinnakers. As for the Bengal Lounge, Arne, we were in some kind of "no service" zone. It may just have been a bad day, but somehow I don't think so.

    Thanks for your recommendations Matt.

    Merlin, the endive salad and everything else at the Brasserie was very good. My expectations were high, which often leads to disappointment. But not this time.

    Vancouver/Western Canada Ingredient Sources Topic

    in Western Canada: Cooking & Baking

    Posted

    Has anyone seen any locally made end-grain cutting boards around?

    Why locally made Anne?

    If not for the local aspect, I'd suggest Cook Works and such places. Otherwise, you may want to contact Paragon Manufacturing in Richmond. They typically do entire countertops, but may be able to help with the cutting boards.

    A.

    I just thought it would be interesting to find a locally made product.

    I'm familiar with the Cookworks selection, but it occurred to me that we have a burgeoning wood craft industry in BC and thought I'd see if such a thing exists. There's a vendor that regularly comes to Granville Island with cutting boards made from big leaf maple, but I've never seen end grain boards.

    Thanks for the tip on Paragon.

    Vancouver Island Restaurants

    in Western Canada: Dining

    Posted

    Thanks Brenda and Merlin, both the Bengal Lounge and Blue Crab sound like good options for us.

    Finally I report back.

    We ended up going to Spinnakers for brunch. I found the food a little carbohydrate heavy for a "gastropub" - for example, a chicken pot pie fully encased in pastry perched atop a mound of mashed potatoes with a few woody carrots propped alongside. I'd like to hear recommendations of what on the menu is more "gastro". I seem to come away feeling slightly disappointed each time I'm there. The beer is good, the service has been good and there's a pretty view, but the food is hit and miss in my experience.

    We did get to the Bengal Lounge for a drink, but they were having a bad day. There was lots of staff around but the service was indifferent. But the room is comfortable and we were beside a window on a sunny day, so it really didn't matter.

    On a more positive note I finally made it Brasserie L'ecole for not one but two excellent dinners earlier this month. One night I sat at the bar for oyster and veal short rib tagliatelle with chanterelles. The next I was in a back table with a good view of the room for endive salad, ling cod with bacon and more chanterelles and a creamy rice pudding. Excellent wine service, friendly and professional staff, and very reasonable prices - I loved this restaurant.

    City Food

    in Western Canada: Dining

    Posted

    The fall/winter 2006 City Food has hit the streets. It is devoted to all things pig - Pigs We Love: A snout to tale issue.

    I like this issue - as usual it is well designed with lots of good photography, and the focussed content makes for a good read.

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