Jump to content


participating member
  • Content Count

  • Joined

  • Last visited

Posts posted by barolo

  1. Ummm, where do I find puy lentils?  Preferably someplace westside - still can't drive . . .

    Capers has them, I think. Granville Island.

    Capers had everything but. Where on Granville Island?

    The bulk foods place:

    The Grainery

    #129 - 1689 Johnston St.

    Vancouver, BC

    V6H 3R9

    604-681-6426 Tel

    604-943-6401 Fax

    Thanks Anne!

    Call first, but I'm sure I've purchased them there. Sorry to hear you are still not healed.

  2. In today's Globe, Gill reviews Beyond, the new restaurant in the Century Plaza: A visit to the great Beyond.

    She likes the food, is happy with the service, wishes the lights would be turned down (they have been apparently), but still isn't likely to return:

    I loved the meal. The service was fine. Would I go back to hang in the lounge with all the American tourists sprawled in front of the baseball game with their beer and knee-high tube socks? Doubt it.

    Beyond Restaurant + Lounge is located at 1015 Burrard St.; 604-684-3474.

  3. I don't haggle, it is just not part of my dispostion, but I find that regular customers often get a small discount or a little extra thrown in at the local markets.

    Like some others have said, I usually do a quick walk through first to see what is available and looks good. I don't have a problem paying a premium for great quality. Sometimes I'll decide not buy something because the prices just seem too high, but usually I find something to buy. There's so much fantastic produce available right now that it is really a case of wanting to buy more than I can reasonably use.

    Aside from the quality of products, I go to the markets because I like the atmosphere and style of shopping so price is not really the predominant factor for me.

  4. Chufi:

    It's great to hear that you are coming for a visit. You won’t need to worry about high heels and ties around this part of the world, we are not very formal.

    It has been a couple of years since I've done a road trip to the Okanagan so I don't have any really recent recommendations for you. Two restaurants that I enjoyed on my last trip include Fresco and the Terrace Restaurant at Mission Hill , both are in or near Kelowna. In Summerland I liked The Vanilla Pod. Check out the Best of the Okanagan thread which has more recommendations from people who have visited more recently and frequently than I.

    The Naramata Bench area just north of Penticton on the east side of Okanagan Lake is a great area to explore and is compact enough that you can visit lots of wineries easily in a day. Some that are especially worth visiting from my experience are La Frenz, Kettle Valley, and Poplar Grove. Poplar Grove also makes excellent cheese. If you are interested in fruit wines, Elephant Island is worth visiting. Many of the wineries have outdoor patio restaurants with great views and inexpensive food. Also there’s a farmer’s market in Penticton on Saturdays and in Naramata on Wednesdays.

    When you drive between Vancouver and the Okanagan if you take Highway 3 - the old, slow scenic route - you will pass through Keremos, the self-described fruit stand capital of Canada. If you plan to stay somewhere where there are cooking facilities, this is a great opportunity to stock up on fruits and vegetables. There’s lots of fruit grown in the Okanagan valley so this is not your only chance to buy fresh picked fruit and vegetables, but it is a very convenient place to stop.

    I usually stock up on groceries in Vancouver before leaving on a road trip and picnic along the way. A nice stop in the Fraser Valley is Bridal Veil Falls between Chilliwack and Hope. Also if you take Highway 3, Manning Park has good places to stop.

    Have fun!

  5. Does anybody really think that what therese describes in this post is wrong?


    Absolutely not!

    The front window of a restaurant is in essence the same as the display window for a store..... people outside look at it to decide whether or not to go in so it's just good business sense to make it as attractive as possible.

    You'll never see people in grubby clothes in that front window, or grumpy people arguing with one another, or people NOT talking to each other and just staring off into space. You'll also never see a herd of frat boys banging their fists on the table or a bunch of screaming kids running around it either. Everything you can see of a restaurant from outside is an ad for the restaurant, good or bad.

    Here's an example from elsewhere on eGullet: C.C. Restaurant wants look-gooders

  6.   "C", like Feenie, seems to be a favorite whipping-boy around here.

    Well Rob Feenie himself was quoted on C in The Globe and Mail by one Alexandra Gill back on 22 June, 2002:

    " I piss a lot of people off,' he says. "It's fun to stir the pot."


    "... when they ask me about C, I tell them they have to go there too.  Not for the food.  I think the food is awful.  But I tell them they have to go there because it has one of the most spectacular views in the city."

    The article was titled "Cooking up a storm, with a side of rebellion". Feenie is taking a decidedly more statesmanlike approach these days.

    Some restaurants, and some people, inspire strong reactions - postive or negative - C and Feenie seem to belong in that category. Both appear to be surviving quite well despite the critics.

  7. Is it only news to me that Granville Island is now open till 7pm?  I saw it on the side of a bus.  Feenie was right - transit is a great way to communicate.

    GI has been open until 7:00 pm since last July. I thought it was pretty widely discussed and covered in the food media, but it seems that it is still news to lots of people.

  8. The CBC reports today that Barnston will be kept in the ALR:

    B.C.'s Agricultural Land Commission has rejected an application to turn most of Barnston Island in the Lower Mainland into an industrial park.

    Most of the 560-hectare island in the Fraser River near Surrey has been set aside as farmland for decades as part of the Agricultural Land Reserve (ALR).

  9. That was the first thing I noticed as well- both times I have been in it was really warm in there- not exactly confidence inducing.

    Oh, and for some reason they had Cedar Creek Ehrenfelser marked at 28.99! They have since fixed that- but not the AC.

    The air conditioning at Liberty on GI is working well now.

  10. Cuisine magazine is actually almost $10 Cdn to buy per issue. I would never expect a free magazine of that calibre in any country. I think our size is not of importance (postage is a standard rate nationally) and our population is primarily  city based acoss the nation as is the advertsing market audience. I think New Zealander's travel alot more than the average Canadian and have a much larger appreciation of wine, food, and travel which generates interest in a world class magazine.


    I think geography has something to do with it. The competition for our magazine dollars from the US has a big influence. For example, Australia has produced an extremely high quality, expensive magazine related to fine craft, all southern hemisphere focused, where no one in Canada has been able to make a go of it due to competition. primarily but not exclusively from the US.

    I would also be curious about the differences in tax laws and government policies as they relate to such ventures. For example, how many of those $10 magazines are actually purchased by individuals versus used as free, tourism promotion materials.

    NZ, which has about the same population as BC, has a tourism industry that is twice the size of BC's. I'm not sure if there is a cause-effect there or not, but I have to believe there is a relationship. Clearly, looking at how we are really doing relative to the rest of the world, especially those countries which are comparable, we are not leading the pack. Which is really your point, I guess.

  11. When I was in grad school, I had (and all were purchased used at yard sales):

    1 small and 1 medium saucepan

    1 stockpot

    1 cast iron fry pan

    1 cutting board

    1 serrated bread knife

    1 spatula

    2 wooden spoons

    1 big mixing bowl

    1 strainer

    1 baking sheet

    I somehow managed to make anything I put my mind to with the above.  Years later I upgraded my entire kitchen - but I've rarely cooked as much as I did then, and with so little.

    I had a pretty similar list as an undergrad. I had no stock pot; a pie pan and loaf pan instead of the baking sheet; and distinctly remember 3 white dinner plates.

    I still have a lot of this stuff today. I'm mostly paring down these days, trying to get rid of useless stuff I've accumulated over the years, but it's hard to let go of such long serving equipment.

  12. Thanks everyone!

    Badiane,  I was hoping someone connected to TLG would check in.  I don't know if they're still catering, but the bistro/deli on 5th (?) isn't operating anymore.

    They are still catering, just the cafe is closed.

  13. All in all, I feel kind of strange being the lone dissenting opinion...but I'd have to honestly say nothing blew me away, and the few dishes that were good were at the same time nothing extraordinary. I'd give the food a 6/10.

    Aside from the lack of really exciting dishes, do you think the idea of the "trios" works? Do the different styles and flavours add interest or just create a muddled and confusing meal?

    I have to admit it sounds gimmicky to me and the food sounds excessively complicated, but that may just reflect my preference for classic and simple.

  • Create New...