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paul mitchell

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  1. ......keep them coming - I love coleslaw - great ideas.
  2. At my last job there was this chocolate cake that the pastry chef hated but it sold like mad - the chef would not allow him to take it off - it had a side of warm callebaut chocolate - I as a server would describe it as this "gravy boat" of chocolate - people could not say no - so I guess my advice is that as a server it is nice to have a gimmick to sell desserts - like Keller's coffee and doughnuts.
  3. Tojo's. Can you say "California Roll"? Eigensinn Farm. Spago.
  4. Black Hills just also released a first ever bottling of Chardonnay (06).
  5. .....I work in the Sonora Room at Burrowing Owl in FOH - Chef B. has been there since last March and Chef Henry came for a bit of a stint as the "eyes and ears" of Chef B. morsoe than "running the kitchen" - our Restaurant Chef Chris Van Hooydonk has that honour alongside Rob Cordonier (Pastry Chef) and a brigade of very talented up and coming cooks. We're closed for the next month but re-opening on Valentines. Shameless plug, but the deal they have going from the 15th of Feb thru March 19th is amazing - I actually thought of sub letting my OK Falls condo and moving in for the month - $125pp
  6. Out of interest just took a look at the Parkside DOV menu on their website - I can't believe they have the balls to put at the bottom of the page that hot water and lemon is $1.25 - what spoiled brats - if you think people are going to be cheap than go Lumiere's way and not do DOV - just don't insult them - tasteless actually.
  7. I can appreciate that the Owner of the Indain Foods store here in town doesn't want to give out his Dal "family recipe" without me signing up for his Sunday cooking class for $40 - I brought him my Food TV recipe today and let him have a look over so I could buy the ingredients at his store - basically, he scoffed at the recipe and wasn't much help after that. Anyone out there know how to give lentils that necessary love that turns them into Dal?
  8. Working in the front of house for the last 18 years I have seen some pretty funny shit with new cooks on their first day - case in point: esteemed US restaurant I was working at - Chef only hired CIA graduates so he could work them - they'd show up for their interview in their whites and he'd basically tell them that they were entering the military - so the kid would come on his first day - he'd start cutting chili peppers for 3 hours or so - Chef would then tell 'em that they could go for a piss, smoke, whatever for ten minutes - kid would come back to prep and start cutting the peppers again
  9. In my pairing tonight I included a 97 Iniskillin Meritage which I found to be more merlot driven - lighter in style but so much more interesting on the finish - I always think of the origional meritages which are Opus One and Joseph Phelp's Insignia - those wines are so fruit foward, imposing and big to start with but with paltry finish - when I taste a quality wine from Bourdeaux - such as the '82 Margaux of which I decanted six bottles in the spring ala butler in Whistler, I understand that the French see wine as a recipe - the same as their food - Americans want bigness - in their food, the
  10. Feedbag you and others will be happy to know that my buddy Dorian Christie (of Acme sushi fame in Nanaimo) is now holding fort at Tough City Sushi - actually it is his first day on friday and this lucky F$%$@$ finally gets out of camp at Clayoquot Wilderness Resorts after 28....15+ hour days in a row!
  11. Not having a deep fryer is a good thing. Maybe you could give some parameters of what style of place you are working in and some sort of theme you may be running on - maybe even break your cover and say what island it is - then I assure you the sleuths on here will be giving you all the suggestions.
  12. What is Canadian Food? - Seal flipper. Where do you eat it? - Igloo in nunavut. ***verified by a tru Canadian.
  13. I'd suggest Apres on Main Street (www.apresrestaurant.com) - along with having 40 plus wines by the glass they focus mostly on BC and Pacific Northwest wines - also they have a mix and match 3 course dinner special on right now for $33.
  14. If I might add my quip......James Barber was the first guy to be cooking anything eloquent in BC - as simple as his techniques may seem he was essentially the first "foodie" in Vancouver and may I say that the man deserves serious, as I think the lingo goes, "props". He had the best tv food show called the "Urban Peasant" which started in the mid 80's and I watched him all the time - he's who taught me how to cook - and also how to woo the ladies as we all know a way to a womans heart is through her stomach! Of course, he was the ladies man of ladies men outside of the stockbrokers in the 80's
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