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Thank you for a great report, Katie. I'd be more than a little irked by such treatment.

Dave, thanks for stopping in. You've got a clear idea of who your market is and convinced advertisers that you're worth supporting - go for it. I'm not your target market, or a food writer, but I'll PM you some comments and suggestions this weekend.

It seems to be the season for Vancouver food-related web-sites to be updated. VanEats is looking for ideas. And Adam's Fabulous Vancouver Dining Guide will close on December 31, 2006, but you may buy or lease it.

The folks in Montreal don't seem too impressed: No comments ..... it's unbelievable

I'm with Walter on this, these are inexpensive wines - bring it on.

Yes. From their website:

There's a little - very little - information in the newsrelease on the CityFood website: EnRoute Newsrelease

Here's a clickable link: Cakeaters

And here is their 25 "Where to eat next" restaurants, in east to west order: Basho Japanese Fusion, St. John’s Saege Bistro, Halifax Opera Bistro, Saint John La Noce, Quebec L’Atelier, Montreal Garde-Manger, Montreal XO, Montreal La Loie, Montreal Par-Fyum, Gatineau Stella, Ottawa Jamie Kennedy Gardiner, Toronto Ki Restaurant, Toronto Lai Toh Heen, Toronto Torito, Toronto Vertical, Toronto Bistro 7 ®˘, Winnipeg Zest, Regina Alexis, Calgary Mercato, Calgary The Tribune, Calgary Velvet, Calgary White Goose Bistro, Prince George Century, Vancouver Mistral, Vancouver Senova, Vancouver

Here's the list: 1. Nu (Vancouver, BC) 2. Capo (Calgary, AB) 3. Dayboat (Hunter River, PEI) 4. Cava (Toronto, ONT) 5. Rare (Vancouver, BC) 6. Pintxo (Montreal, QUE) 7. Harvest (Picton, ONT) 8. Treadwell (Port Dalhousie, ONT) 9. Joe Beef (Montreal, QUE) 10. Saint Germain (Calgary, AB)

Hey is that a quote from me? I agree, actually stuffing the bird is a requirement. "Stuff" outside of the bird - talk about dry! Also if you include sausages / fat in your stuffing, it helps keep the bird moist. Why don't people stuff, is there some sort of health concern or something? Vancouver. There, it's still locally relevant. ← One explanation I've been given, by a Vancouverite (to keep it local) is that a stuffed turkey takes longer to cook so you are increasing the likelihood of a dry bird. I always stuff and don't have any problems.

Vancouver Magazine has a new website

Here's a previous thread on the exact same topic: Food on a Stick .

Where Cabana was is slated to be the new William Sonoma. ← You mean Caban, I think. I'm pretty sure there's already a clothing store in that spot - is that just temporary?

Bummer. I liked that place; it was an oasis of old-skool cafeteria cooking in the midst of a sea of fluffy pretension and bad cheap Greek joints. Where to go now for 1am post-work poutine, or a Sunday morning omlette bigger than your head? It had changed hands a couple of times in recent years, but I heard the original owner opened a Fresgo's in Surrey... is that still there? ← I believe the Surrey Fresgo is still open.

The windows are papered over at the Fresgo Inn Restaurant, bastion of late night eating on Davie Street since 1973.

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

I'm bringing this thread back to ask: Where is a good place for lunch on a Saturday in Victoria in the downtown (Inner Harbour or close by) area? I'm taking an older relative so the seating needs to be comfortable and sturdy. TIA

Some Vancouverites - not quite the "up there" you are talking about, I know - did blog and write a book about it: The 100 Mile Diet

Wow! Those pastries and chocolates look great. For those who are readers, a good book about the Dordogne region is: From Here You Can't See Paris A quote from the Publishers Weekly review:

That reminds me that PICA also does wedding cakes: Pacific Institute of Culinary Arts Wedding Cakes

If you are looking for a muffin-type of cupcake - I bookmarked these Savoury Mini-Muffins with Two Flavourings from Delia a while ago, but haven't actually got around to making them yet. I thought they would be a good accompaniment to soup. They are pretty basic and it would be easy to play around with flavours and proportions to incorporate the crab. Hazelnuts and bacon sounds interesting, fanny_the_fairy.

Me too.

Here's a direct link: Weczeria Restaurant

Thanks very much for the report thus far. I'll be in France next May and at this stage my itinerary is under development, so your report comes in handy. I'm planning to do some walking as well to follow up on a great walking holiday in Italy last fall. I'm especially interested to hear about the Dordogne walking.