barolo
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Posts posted by barolo
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The Old Foodie will have some historical recipes I'm sure. Visit her here: The Old Foodie .
A quick search found The Old Foodie's essay on marigolds, including a recipe for eggs cooked with marigolds, here: Days of the Dead
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And are butter tarts supposed to be so 'Canadian' that they are Canada-wide? Are they enjoyed in BC and Newfoundland? I'm asking because I don't know, so maybe someone could fill us in. I'm only from Ontario, you see. However, I'll tell you this: my wife is from Quebec and earlier asked me, 'What's a butter tart?' To which I replied, 'It's supposed to be a Canadian thing.' To which she replied, 'Oh.' ... They're not part of the country there, are they?
Yes, they are enjoyed in BC and the Prairies.
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[There's something new from the Glowbal folk under construction on Granville 1100 block of so. Anyone?
It is called Sansafir, after the ancient island that lay in the Red Sea. Sansafir Island was a trading nexus between Asia, the Middle East and the cultures of the Mediterranean, and we can expect (from what I hear at least) the flavours to reflect such diversity. Opening in late winter/early spring.
Incidentally, and if you haven't heard already, Food TV is doing an Opening Soon show on both Century and Sansafir. Sean and Emad will undoubtedly make for excellent TV.
Sansafir had its opening party last night.
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Its been a while since I've had a chance to head up to Granville but I was checking out a new place opening soon and then decided to check out some of the more recent additions to the street. I noticed a place called the republik (anyone got any info on who, what and when) that seems to be ready to open soon.
Rebublic website is here: click.
A self description from the website:
Republic is a gritty, London style bar located at 958 Granville St. in the heart of the Entertainment District. Republic combines a progressive menu and innovative cocktail lists, while providing a selection of the standard fare with novel twists. The design is modern and eclectic, but with a comfortable environment.City Food has more details today. It is owned by the Denman Street Freehouse, Granville Room, etc people.
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Hi all. I'm a long-time lurker, first time poster.
I've enjoyed browsing through all these topics and have discovered lots of new places to try (sadly for my waistline).I've tried searching through previous threads but haven't found what I'm looking for. I'm wondering where I can purchase packaging for cookies/cakes so that stuff I make and give away can look more presentable. Maybe something like the plastic bags Thomas Haas' Sparkle Cookies come in, or even just those plain clamshell containers they use in supermarket bakeries. Anyplace in the Vancouver/Richmond area would be much appreciated.
Try Mayers Packaging on 5th just east of Main. They have food boxes, tins, paper bags, cellophane bags of all sizes, shapes and colours, as well as tissue, ribbon and wrapping paper.
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My experiences at Tojo's don't line up with the complaints of "snobbery": my first visit with an acquaintance from Toronto was spontaneous - we just showed up and asked to sit at the counter for omakase. Tojo was there, asked us about dislikes and allergies and then started to prepare dishes. We didn't specify a dollar limit, but I seem to remember the food cost was around $100, probably a little less - this was about 5 or 6 years ago. My most recent visit was as a guest of someone who has been eating Tojo's food since the 70's and I didn't notice a huge difference in the way we were greeted or treated. Every time there I was blown away by some dishes, but not all; I think it is pretty unrealistic to be blown away by every dish.
If there are minumum spending requirements to sit at the counter, I think it would be wise to spell them out - both on the website and when people phone to make reservations. If you look at the website of Chez Panisse for example (another much hyped restaurant) you'll see they go to a lot of trouble to make sure that potential customers know what to expect.
As to whether Tojo's is overhyped and overpriced - that can be pretty subjective. Look at threads in other regional forums on well known restaurants, like the one on Zuni Cafe, not everyone likes the restaurant, not everyone is blown away by all the dishes they try, not everyone thinks it is worth the money. That is the way it is, why should Vancouver restaurants be any different. For my money, I'd rather go to West than Tojo's, but your milage may differ. That doesn't mean I don't like Tojo's, just that I have limited dining dollars and I'd rather spend them at West.
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Food is the axis in Joyce's work around which all of human depravity and epiphany spins.
Whether Gill, Maw, Morrison, Laba or any food critic, taking notes from Joyce on this major axis should be a prerequisite to the food writing game.
Thank you Quentin, your post has inspired me to revisit Joyce.
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Very nice! This image just sums it all up: good friends, good food, good wine.
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Deborah:
The kitchen, the range, the scooter - all look great. You have made the transition from Yaletown to Eastside effortlessly (or made it look that way, anyway).
I look forward to pictures of the weekend dinner party.
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Hmmm.... At first I guessed another Canuck but what can those of us from the frozen north have to do with a luau? So now I am really stumped. Could it be someone from outside the Continental United States?
Well, those are all BC wines.
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This is not exactly a food question, but it is a food-related question.
I am renovating my kitchen and looking at different backsplash options. Does anyone know a good source to supply and install a plate glass kitchen backsplash?
There's a place on Granville Island (down near the Hotel on the south side near Performance Works) that does architectural glass, including back splashes. I don't have the name handy, but you should be able to find it no problem. They're a bit pricey, but they do beautiful work.
To keep this food related, you could shop for food in the market after looking for your backsplash
A less expensive option would be to use glass tile ... something large like a 12x12 actually looks really nice. Not exactly what you're looking for, but after you get the quote on the plate glass you may want to consider it.
A.
Arne, I think you must mean Joel Berman Glass Studios. Very nice work to be found there.
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Raincity Grill is opening for weekday lunch again: 11:30-2:30.
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As Shelora wrote above......That and how she assumes to know how the judge make their choices. Yeah, we all get together at Jamie's house and kibitz around and then vote. Sorry you weren't invited.
There is nothing sinister in the voting process. As far as I know, the individual ballots were handled by an outside accountant for tabulation. It all seemed like a fair enough process to me.
Well I didn't read that she assumed to know anything about the voting process. However, she did attribute statements to Don Genova, who was a judge in the past, commenting on what had happened in the past. Let's face it, you can submit your votes to an accountant and still discuss them beforehand.
I am not suggesting that anything sinister happened, I just like to get factual information. Don Genova reportedly made a number of comments about how the voting worked in the past and I wonder if they are true. Even if they are, I don't assume they mean that voting is conducted that way now.
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[Kinda like how Don Genova "opted out" of the awards. I'm pretty sure he wasn't able to participate because he moved to the Cowichan. (Then again, that could all be an elaborate cover up
) Well it is possible that both are true: he couldn't participate because he moved and he would have chosen not to participate anyway. But then I don't have secret insider knowledge.
No one has denied the veracity of any of the other statements attributed to Don Genova - any insider comments there?
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Just a short walk from the hotel is Cafe Artigiano where you can get one of the better Espresso/Lattes in the city along with a nice panini, just cross Robson and it is right across from the Art Gallery.
I have to disagree with this one and can someone explain why this place is so popular. My sister and I went into this cafe to have one of these supposed great coffees after some very intensive shopping. While I was STANDING IN THE LINEUP I noticed the noise level to be very high which was still bearable, but then the hissing and slamming of the barista sent us and all of our shopping bags out onto the street in a flurry. It would be very difficult to have a conversation in that place unless you were used to screaming at each other.
I have to agree with Butter on the noise level at Caffe Artigiano. The one on Hastings is even worse I think. The coffee is good though.
Looks like you want a casual, inexpensive spot. For downtown, I suggest the Art Gallery Cafe or Scuie down on Howe and Pender. I don't spend much time on 4th, but there is a little deli place called Saffron around 4th and MacDonald that might work, I haven't been there myself.
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I have not read long explanations about the way foie gras is produced. I just know what I've been told. It sounds dreadful, like prolonged torture. Am I the only one who is troubled by this?
The post by Jamie Maw (#349) in this thread would provides information about the production of foie gras in Canada (some is imported to the US). There is another post elsewhere about a California operation that I couldn't find in my quick search.
Anne: Thank you for alerting me to this informative, well-written post. I urge others who have not read it to do so.
Another writing on foie gras production is in the book: From Here, You Can't See Paris by Michael Sanders.
A quote from the Amazon.com book description:
From Here, You Can't See Paris is a sweet, leisurely exploration of the life of Les Arques (population 159), a hilltop village in a remote corner of France, untouched by the modern era. It is a story of a dying village's struggle to survive, of a dead artist whose legacy began its rebirth, and of chef Jacques Ratier and his wife, Noëlle, whose bustling restaurant -- the village's sole business -- has helped ensure its future.The author set out to explore the inner workings of a French restaurant kitchen but ended up stumbling onto a wider, much richer world. Whether uncovering the darker secrets of making foie gras, hearing a chef confess his doubts about the Michelin star system, or absorbing the lore of the land around a farmhouse kitchen table after a boar hunt, Michael Sanders learned that life in Les Arques was anything but sleepy.
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Cook with cream, a la Wild Guy's suggestion. Morels, for me, call for veal and Burgundy.
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I have not read long explanations about the way foie gras is produced. I just know what I've been told. It sounds dreadful, like prolonged torture. Am I the only one who is troubled by this?
The post by Jamie Maw (#349) in this thread would provides information about the production of foie gras in Canada (some is imported to the US). There is another post elsewhere about a California operation that I couldn't find in my quick search.
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I believe Matt is referring to the Victoria event which is listed in EAT, I can't remember the venue but tickets are $10.00. The Vancouver event is "you have to win to attend".
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I think it may have been a "people's choice" award of some sort. I seem to remember Waiterblog ranting about those awards.
Ah yes, here it is from the Enthuze website:
**VANCOUVER'S BEST NEW RESTAURANT**...as voted by readers of the Westender
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In today's Sun, Mia Stainsby writes about how Expo '86 changed the culinary landscape of Vancouver and BC: Expo changed the way we eat
It was the dawn of Vancouver's food revolution. By 1986, sushi had toddled into the city and Tojo was quietly making great sushi at the tiny Jinya, but his phenomenal restaurant Tojo's was not yet born.....
John Bishop, now famed for his obsessively local and organic ingredients, had just opened his restaurant and was still serving scampi from Norway and Dover sole;
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I look forward to seeing the whole list of winners - Congratulations to them all.
Jeff and Kurtis, you are leading a Main Street revolution and you deserve the kudos.
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They are going ahead with the change according to the CBC:
The Vancouver Park Board has decided to privatize its 15 concession stands on city beaches and at parks, saying they haven't been making money.In a report for the board, staff say it's time the concession stands caught up with the times, noting that people want healthier food and more choices.
And they are going ahead with another Watermark-type restaurant at Coal Harbour:
The board also voted to allow the development a new two-level upscale restaurant – on the seawall in Harbour Green Park near Stanley Park after 2008Link to story here
Vancouver/Western Canada Ingredient Sources Topic
in Western Canada: Cooking & Baking
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All the stuff I bought was cash and carry from the showroom - cellophane bags, food safe paper bags and ribbon. I can't remember what I paid, but it wasn't a huge amount.
I agree with Pam that you are best off to phone ahead to inquire, especially if you have a pretty good idea of what you want.