Foodie in Vancouver

I think you had tooooo many martini's - perhaps you mean Tuesday, August 9th or if it is August 6th, it is a Saturday.

Another vote for Parkside - I have been to L'Emotion and it is wonderful but I like the room better at Parkside. And I second the wine list recommendation. They have the Lingcourt Pinot Noir (or had) at a very reasonable price.

How was the vertical Nota Bene? And, I am assuming it was the 99, 00, 01 and 02 as I don't think the 2003 has been released yet. I still have a good supply of all of these and have wondered how they might stack up in a vertical. Please let us know the results.

I rarely eat burgers because I so often am disappointed - dry, tastless meat and "Cobs-style" buns hardly make it worth the calories or subsequent effort to work it off. The burger at Feenie's, however, changes all that. As others have said this is a burger that tastes like beef and when you taste it you realize what you have been missing elsewhere. The meat was juicy but not fatty or greasy. I still can't get over the great beef taste. I guess that's the Angus-effect? I loved the bun (toasted just right) and add-ins (I didn't have the mushrooms) including the chipolte mayo. (Have I ever told you about the potato salad I make with chipolte mayo?) When the real tomatoes are in season I hope the size and taste of the tomato increases proportionately. At this time of the year there isn' t much you can do about the tomatoes. But like that real-beef flavour, a sweet flavourful tomato in a burger can be a thing of beauty. This time of year the tomatoes are just there - not necessarily adding much flavour. Fries were fine but not so overwhelming that I devoured them. We had the Inniskillin Meritage and it was a good match for the burger. Great night - and you can be sure we will be back for the burgers. And will walk down to make sure I can finish the whole burger.

We recently had "Shaken Beef" at the Red Door and as far as I could tell, it was simply stir-fried. So maybe when you have stir-fry at a wannabe upscale restaurant they call it shaken so as not to be confused with the neighbourhood Chinese joint?

Recently heard that Ken Bogas's Coco Pazzo has closed. It was a lovely to look at room with a beautiful bar/chef's table created from an piece of cedar so it was the most amazing warm yellow. As the building was previously a bank, the wine cellar was the vault. Quite impressive. Unfortunately the room itself was loud and precluded any conversation whatsoever. I used to joke that the only people who ate there on a regular basis where those whose marriage was in trouble - you couldn't talk to each other even if you wanted to. In the early days the food was great and it was convenient to have a local place to go for a bit and a glass of wine. Wonder if another restaurant will go in there?

I picked up several pieces of lamb leg from Armando's on Thursday and marinated it in a recipe from the Diana Worthington California cuisine book. Ingredients include soy, Pinot Noir, lemon and orange juice and zest, brandy, garlic and chopped tomato. I grilled them just until rare-medium rare. Unfortunately the meat was devoid of any lamb flavour and bordered on tough. This is the second time I have got lamb from Armando's and been disappointed. I think it must be the meat and not me. How was the lamb from Tenderland? Does anyone know where to get Saltspring Island lamb?

We were trying to decide where to go for dinner tonight - something light, not too much as we have several other 'eating' events this weekend (C lunch, HSG patio and CRU wine dinner). Wondered about Elixir, discarded that idea as bit too much, then thought about maybe something on Main but don't know enough about the restaurants we were considering to make a decision. Saw Cate's comment about Marmalade so I went to the website. BORING. Mayfair Salad? Grilled Salmon? So, I'm with Keith, without reading Alexandra Gill. Not a chance for this restaurant unless someone can disabuse me of the notion that this restaurant hasn't the faintest clue what it is trying to do. Where did we end up? Pair. Had a fruity martini (I know, I know) and mains - halibut for him and flat iron steak for me. Perfect for what we needed tonight.

So I went to the web site to check on the hours - no mention anywhere that I clicked. When do the new hours go into effect?

There is a rumor floating around Kerrisdale that the store on the north-west corner of 41st and the Boulevard has been leased by Linda Meinhardt. Anyone know if it is true? The other part of the story is that this space was formerly occupied by the Salvation Army Thrift Store. Apparently when the TD bank and Canada Trust merged, the TD formerly in this space moved in with Canada Trust down the block. The landlord wouldn't let the TD out of their lease so they gave the space to the Sally Anne as a charitable donation and got the tax benefit. The other merchants in Kerrisdale went crazy as they felt it was unfair that they had a shop on the street with no rent and no cost-of-goods. Apocrophal? Don't know but would love to know if Linda is bringing us something new. I have always thought that this would be a perfect place for Williams and Sonoma. And, speaking of grocery stores and new - Stong's now has COMPLIMENTARY valet parking during their busy times - 2 - 6:30 during the week and all day on the weekends. Apparently you let the cashier know as you go through the checkout and they have the car at the door as you leave. And they load the groceries for you! (If only they would come home with me and unload and put them away for me.)

Just back from a quick dinner at Red Door - which as noted by BC in BC is across the street from Meinhardt's. I mention it in the lunch thread because apparently they open at 11 am for lunch. We had potstickers, pad thai and "shaking beef". The pot stickers were good but the filling was almost pate-like in texture. Once I got used to the texture the flavour was good and the dipping sauce had lots of black vinegar in it. The pad thai was very tasty with lots of tofu and shrimp. It wasn't clumpy or gummy which is always my fear. We tried to order the Singapore Street Noodles but they were sold out. The shaking beef is based on a Vietnamese dish - not one I am familiar with. At $17 it is the most expensive dish on the menu but when compared to the price of an entree, it is fairly priced. It is a full plate of tender beef (we were told tenderloin), sauted to rare/medium rare and presented on spinach leaves with a dry pepper condiment on the side. The flavour comes from lime, garlic and peppers which are not too overpowering but add some punch. Very enjoyable and I can see us heading there on a frequent basis when I am too tired to cook. My daughter is looking for somewhere to go for lunch tomorrow - my recommendation will be the Red Door - it is a restaurant that seems to easily fit the bill for a wide variety of interests and ages. It should do very well in the neighbourhood.

Reporting in on the steamed lobsters for Father's Day dinner - but really quite concerned that I am going to get gonged for being OT. I decided that with my family dynamics that cooking lobster in front of 5 teenagers, 4 of whom are girls was really pushing my luck so we steamed the lobsters this morning and disarticulated them. We then refrigerated them until just before dinner when we once again tossed them back into the steamer pot (actually a pasta pot). On Peppyre's advice I put a head of garlic, shallots and half a botte of Red Rooster Pinot Gris in the bottom of the steamer. We started out killing the lobsters first (on the advice of the link kindly provided by Mooshmouse) but I have to say it was a messy business and I am clearly not an efficient killer of lobster, despite the size of my knife. And, it seemed to me, that the lobster which were prekilled had more gunk in the tail bit which we had to clean out. Oh - we also added a lot of salt to the steaming water in an attempt to make the steaming water somewhat isotonic with respect to the lobster. Then just before serving, we tossed the disarticulated claws and tails back in the pot to warm up and served them with lemon-garlic butter. I have to say that I will NEVER EVER boil lobster again - steaming is far better and much less messy. The meat was sweet and tender without the need for the dipping sauce. I tossed a lot of melted butter down the drain. We also had Caeser Salad (the Bob Blumer "seizure salad" recipe), truffled new potatoes and beef tenderloin. Wine was Blue Mountain 2000 Chardonnay and CedarCreek Pinot Noir. We also had a 1992 Poilly-Fuisse but unfortunately it had gone off so it was dispatched down the drain. Proves once again that wine is meant to be drunk - saving wine for the right occasion is a tricky call. Just drink the wine and enjoy it. After all it is just wine. All in all, a successful dinner. I am definitely going to steam, rather than boil, lobster and crab in the future. Definitely the best way to cook seafood. Thanks to everyone for the kind advice on how to prepare my little crustaceans. Happy Father's Day and a good night to all. (In re-reading this post, I realize that it is a bit stream-of-consciousness but really it is just an artifact of the wine consumed so just bear with me. Someone had to finish the bits in the bottom of the bottles -didnt they?)

So I clicked on Seb's website to find out where they are located- not an easy task. I finally got the address by reading one of the reviews. Seems simple - tell prospective customers where they can find you. But maybe not that simple.

Thanks, Joie. I now have a bookmark entitled "How to kill a live lobster". I will steam the little guys tomorrow and let you all know how it goes. I am hoping that steaming will avoid some of the watery mess I usually associate with lobsters. Now if only the sun would shine tomorrow and we can eat outside. I am somewhat doubtful about the sun. Maybe in July?

I have a dozen small lobster (3/4pounds each -compared to the monster upthread, mine look like famine survivors) for Father's Day dinner tomorrow and seemed to remember reading a thread that suggested the best way to cook lobster is to steam them. I can't seem to find that thread but then again, at my advanced age much of what I think I read is simply my over-vivid imagination. Does anyone have any experience with steaming lobster?

This is a late reply to the Okanagan goat cheese question but I wonder if it was the Canlis fromaggerie which is in Kelowna just past the CedarCreek Winery. Their cheeses are amazing and well worth seeking out. Les Amis often has them and if you ever have the good fortune to eat at Fresco in Kelowna, Rod always has them on his menu. Yikes am I ever OT. I am going to get in sooooo much trouble.

Wow - thanks for the tip on Vista d'Oro. We will really try and get there this weekend - it sounds absolutely wonderful. But the 1 hour+ drive out to Langley isn't exactly eco-friendly. I want summer tomatoes NOW. I am so sick of the same old winter vegatables.

Now that I am completely converted to Artigiano or Elysian Room (depends on which direction I am headed to work) I need to ask - is the skim latte really a skim latte? I just finished an Artigiano latte and I swear to God I was drinking pure cream. I guess that is the art form. But man oh man does it ever make the other coffee-like drinks pale in comparison. Names not to be mentioned but you know to what I refer

Whole Foods cheaper than Gourmet Warehouse? I wonder what else GW sells at higher prices than 'regular' stores? I have noticed Lindt chocolate is sold just about everywhere these days and at reasonable prices. In a pinch I have dashed over to London Drugs and got a couple of bars when I was in the middle of a recipe only to discover that my baking chocolate had been eaten (perils of teenage children).

What is Vista d'Oro? It sounds more like a winery than a Farmer's Market.

I just saw the Knifex van in Vancouver yesterday but I guess it was the Vancouver franchise. It reminded me that I need to call and get my knives done. So, yes there still is a Knifex but maybe not on the North Shore?

Other options are to dine at the bar of a restaurant if you don't want to do the solo at a table thing. Although neither are downtown,I have eaten at the bar at both West and Cru and recommend them for both food and ambience. Both have very friendly staff - Mim at Cru is very hospitable and welcoming to singles; I understand there have been staff changes at West. Both restaurants are excellent with Cru being less expensive than West.

La Patisserie Bordeaux (the one in the same mini-mall that Les Amis used to be in) used to sell butter puff pastry. You called in advance and it was frozen. It has been a couple of years since I ordered from them but if they did it perhaps the other French bakeries might also sell puff pastry. Worth a shot.

NYT article about San Francisco Ferry Building Farmer's Market Seems our local concerns about tourists taking over Granville Island are similar to those of the locals in San Francisco who have similar fears about the Farmer's Market in the Ferry Building. A recent article in the NYT highlighting their complaints sounded like it had been lifted almost exactly from this thread. The caption on the article reads "Tourists at Market to Look Crowd Those Who Cook". If I have figured out how to do it, there should be a hyperlink to the article at the top of this post. If not, you will have to google the article all by yourself.

I am meeting a colleague for lunch next week - he works at BCIT and I work in Kits. Any ideas on where we can go that is half-way for both of us? I thought somewhere on the Drive but have no idea which restaurants are open for lunch, and of those, which have good food and reasonably quick service. Any and all ideas gratefully received.