stovetop

That is too bad. thanks for the info steve

balsalmic vinegar olive oil mustard dijon garlic basil oregano s&p red wine 2 parts oil one part vinager half the amount of red wine then the vinegar sugar ( pinch) soup spoon of mustard bigger pinch of basil small pinch of oregano just make sure it is half the amount if you want a imusification start with the garlic and musatrd add some vin then whip slowly add some oil work it back and forth always finish with the oil if you want it not emusified then mix oil together and blend steve

You are so right! I see them trying to take market share from subs that in Canada have a big market share, as for pizza; as I said before and few agree their pizza was good, they spent a lot of money and bought high tech equipment, they gave up so soon. Pizza as well has a big share of take out business. The market place is saturated in the take out bus, in Canada there is only so much market share. I say do what you do best, burgers, improve on them McDonald’s and make a fresh burger or a better chicken burger, a steak burger or salmon burger, like you said they have a huge buying power so they should use it. steve

Paul have you guys been very busy, what about Tofino in general, Port has had a busier summer then last year, the Bucket has been very busy this month, we are doing 5000 and up every day, they never stop coming some days, 10 o’clock comes very quickly when you never stop, the sweat pouring of you brow. steve

Throw the drowning man a life preserver!! They tried pizza, I found it better then their burgers, but it is no longer, they are trying to get back market share, why do not do what your good at McDonald’s, you make burgers do you not?? Why not improve your burger. Leave sandwiches to people who make sandwiches. steve

Yes please elaborate. steve

I went to Hawaii in 1976 and I really enjoyed the food, the fish was amazingly fresh, the sauces on those fish seemed to come up as trends on West Coast years later, also I remember seeing this same trend being upheld in other Canadian cities at other times. The main dinning area we where at was on Maui; Kehei beach area, from what I was told and also from some visuals such as post cards and a few photographs, I gather it has changed a lot since I was there. Although I am sure the seafood still is fresh and good, Mahi- mahi, Ai tuna, shark, marlin that was so fresh you would swear it still had the hook in its mouth, the restaurants all had great service and atmosphere, it had to be one of my favorite places, diving and beach boarding, the heat and torrential downpours, the sun peeking its self out again through the clouds, soon the heat and the sun was blasting us again, the humidity was amazing, being from Alberta where it is dry, this was a very alluring thing for me, it was a nice change. This site has a few of you Hawaii naysayers, people say sometime in life if you have nothing nice to say, why bother flapping your gums, shit maybe you should change your venue, are you not looking what's around you?? steve

Le Crocodile has been a very consistent restaurant for years, for years they were one of a handful of French restaurants and now one of many but still provide one of the best French dinning experiences in town. Michel Jacob is a great host and a great executive Chef, he runs a tight ship. Café de Paris with Scott Kidd at the helm should remain consistent; he is one of my favorite chefs to work with. steve

Yes, mix her with a little pork and chicken just to piss you off, and put into some casings, charbroil and serve with a roasted crabapple compote. Hey it is a house specialty past down from my Hawaiian family when that old and crabby sailor Cook was visiting back in 17 something. A good way to get ride of that old *&)& especially that in-law. steve

Pork fat rules!!!!!!!!!!!

Keith don't hold back steve

My picks penquin meats- white rock Artic meats -commercial jacksons- 4th and granville columbus-victoria drve? Windsor-main and king edward One thing that has changed is sometimes meat is processed in the us, but now that the border is closed I do not know what gives with that, aussie beef sucks and most wholesalers and stores are pushing this crap, wher is all the Alberta beef, we would sell out our granmother to save a few cents, what gives.

Freybe sausage rules! steve

Hey all how are ticket sales, do I have much time, I guess I could phone and put it on my visa, I too am in this thing!!!! steve

Yes; keep them coming, I too read them every day. I will post some things when they are more then just me I have to cooked for, once or twice a week I cook for more then me. steve

Tonight I did a re-use of the veg that was used for the last couple of tables, it was very stir fry like; so I added some teriyaki, kind of turned it into a teri stir fry. I had some bake potatoes that I cubed up and mixed with bacon and onion and threw into the oven. Marinated chicken breast in lemon, olive oil, Cajun spice, wine, s&p, coarse black pepper, grilled then finished in the oven, set aside for a bit. Plated the veg a little on each plate, cut up chicken and split evenly on the plates, then added the potatoes, yum!

I made a beef, pepper, onion and potato stirfry with a little red wine steve

Men without hats are from Montreal; men at work are from Australia and they eat vegi-mate. steve

Snake loins marinated in tequila, ginger, lime, Thai basil, smoked chipotle juice, extra extra v irgin olive oil, freshly ground coriander, fresh Italian parsley and fresh tri colour ground pepper. Then sear in realy hat pans or eat it raw!!! steve

Why don't we get all local products and show what we have in this great province. There is so much; Mr. Hill from hills food, can great some great protein. Also there is so much great produce around van. There is so much you can do. Where do you begin.?????? steve

Thanks bigbear, there is always more to learn about food;I like this style and always want to further my repertoire. steve

How fast are tickets selling out and how soon do we need to commit or pay. I am so there if I can pull things together, it should be a good time of year and should be slow. We seem to have a lot of interest going on here that is a great thing, Also as I said before I would help in any way to get something together. steve

yes!! that is very cool how is life? steve

How is your project going Chef Fowke?? Back to this event, I am so there: I too would volenteer any services needed!! steve