stovetop

Yes, I run on in real life as well, bla! bla! its all good steve

Ha ha ha Can I buy a conjunction for 50$ Vanna

Boy!!; Where I come from, you would be pretty sleezy if you sued the restaurant, that let you bring in your own birthday cake, I would eat a piece of that cake, if the guest got sick and I did not then I know that there is a problem with that sexy cake that they brought in, my goodness if you are so worried about what other quest think, just tell them that the customer brought the cake in, at this point tell them you have a way better B-cake, BLa-- BLa... stove

I agree!! stovetop

Well said: It is all about PR---creating an image as a product; he is now known all over the world; he represents Vancouver well, others are better but they can not pull it together day in and day out for as long as he has. In the restaurant business that is what it is all about. stove

You got to remember just because you are the chef does not always mean that you have the will and control over the menu, the owner always has the control, never forget that, and yes I could spend a million easy on a kitchen, it really is not that difficult; Italian and French tile work, Full drainage, fully metal kitchen all under ventilation, that alone could cost about 600, 000 for full air conditioning and intake air to control the flow between the kitchen and the dining room all controled by a computer network.

Ah, does that mean two kitchens, that would be 500,000 each, that is not that much money, that could also include house wares, at 50 bucks a plate; lets see copper pots, really good line fridges, ice cream maker, a good sous vide machine cost 30,000 alone, my god it is really not that much money, is it exorbitant, maybe, but we are missing some details, a contract with whom, and we still do not know how much of that he is paying?? stove PS New steel work can be 100,000 grand alone so tht leaves $400,000 left

Hey; you never ask why does the kitchen cost that amount of money; I could spend a million easy on my kitchen, could I get a financial return on it if I had the same visibility as Rob; sure why not, With that amount of money you can cruise through things with the support of technology in kitchen equipment, my god there are combi ovens out there that costs about 20,000 CDN, they are incredible and you can pump out the food and still keep the quality perfect, are we getting into a semantically discussion her again on E-gullet, does it really matter, I am confused myself, is the fact that we can not understand how he is going to re-cover all that money; is that the question???

As a chef I like what he did on his TV shows, he showed us what a big world it is and that there are so many different cultures with so many different food styles but somehow he bridged the differences we all have, I had the feeling it was one big global community when he was around. Hope you found peace Long live The Frugal Gourmet and may his believes of sharing food live on forever. stove

-------------------------------------- Boy Ketih you are a pistol. Rob Feenie is a big name, by lending his name to a kitchen outfiting company he is increasing exposure to the equipment company, it is like big sports stars lending their name to a running shoe, is that closer to what you are looking for . stovetop

I am happy for Scott to be back in the saddle, I have been paying attention to his chefing since 89; back in the Le Gavroche days. I had a chance to work with him at Lola’s, he is a great chef and a great guy, I would always jump at the chance to work with him if the opportunity arose. Thanks Jamie maw for the great insider info, love the work you have been doing in Vancouver over the years, I respect your opinion, you are a breath of fresh air in a sea of conformity in the Van food media scene, like us chefs you have been around and paid your dues, I like the way you write and you have some objectivity in your approach on food critiquing and it is not always about the furniture and what I can gather over the years I think you even know how to cook good food, not just write about. I look forward to more of your postings and any food media that you happen to produce. stovetop

I think there is some confusion in regards to this concept; it sounds like to me they are going after the younger set, in Alberta the drinking age is 18, this is the newest and biggest age group to target market food concepts at, you older people seemed to be turned off by this approach, I have read many reviews in regards to this type food concept you all have the same bitch, to laud, to this-- too that, bla bla, you all protest to much, has it ever downed on you that this place is trying for someone younger, I guess not; you better get used to not going to a lot of places cause a lot of owners are going after this market, food people have to choose the market they are going after, the last ten years has seen a shrinking of the restaurant dollar, we can not all go after the fine dinning dollar; my opinion I think this type of restaurant is done to death, every city in Canada has the amount that we need, three open, three close, do the math. BLa Bla Bla bye

Outside of breakfast, I agree the Naam is the most overrated vegi restaurant on the planet, the service is brutle; is everyone on lithium?..., or like smoked four bowls of pot before work, hairy armpits and all, slow, dirty, tasteless crap All the things that make a good eatery. NOT!!!!!!!!!!!!!!!!!!!!!!!!!! Good people watching though!

So you are saying that if I watch TV; There is lots of shooting and killing and raping, so this stuff will influence me to go out and rape and shoot people, my god why don't we just ban TV, there is nothing good on it, it just teaching us bad habbits, soap operas what about the bad cooking and cleaning habbits they teach us there, I realy think we all need to get a life, if you do not know the basic health skills, are you going to learn it on TV. There is something very Ironic going on here, it is just TV. Let us just take it at that. If you are stupid and make yourself sick because you are following the chef on TV, then it is OK for someone who goes out and kills someone because they saw it on TV. Where is the logic in all this stupid thinking!!!!!!!! Is there any logic?????

Merlin; I was hopping possibly to work at the wild fish, I had talked to the manager a few times, he never said anything to me, but I heard through the grape vine that it was not happening then I heard here that it was done in the water. Not sure how far it was set up for the restaurant. They were looking for money; I guess they could not pull it together. steve

RIP Wild Fish restaurant http://www.tofinobrewhouse.com/

I agree totaly with this statement Tv is not a place to learn about this stuff; if you do not know you think that you pick this up on TV, They only have so much time, how much of the filmed show actualy makes it on TV???? stove

Thanks for the info Sam; I will have to check it out, next time I am in town. stovetop

Build a soap box; people will come and complain???

Wow someone is making sense here stovetop It is just TV!!

Galiano Inn Atrevida restaurant menu mayne island organic greens heirloom tomatoes, blackberry champagne vinaigrette -8 carrot ginger bisque basil oil & fresh chickweed -7 beet cured wild salmon petite greens, heirloom tomatoes & orange horseradish dressing -10 red wine poached mission figs & danish blue cheese plum purée & toast points plum purée & toast points -11 marcella salt spring island goat cheese on warm cedar plank, mango chutney & crostini -14 galiano island steamed scallops in white wine & bruschetta -9 chef Nicholas Geran sandalwood smoked spring salmon saffron rice, thai coconut curry cream & parsley oil -24 canadian aaa tenderloin herb roasted baby potatoes & rosemary infused reduction -27 quinoa, shiitake & pine nut stuffed heirloom tomatoes balsamic port glaze and seasonal vegetables -18 fresh herbs fresh herbs panko crusted halibut panko crusted halibut lavender sweet pea mash & lemon jalapeño beurre blanc -23 grilled australian double lamb chops sharp cheddar risotto & mint infused reduction -28 sun dried tomato & lemon pesto shrimp penne basil oil crostini -18

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LOL stove

It is all about control; chefs are control freaks, whether it is at home or at a restaurant, after 24 years I decided to let go of control, wow!!; my heart rate goes down and it has become fun again. A chef can not do every thing forever, some point and time one has to let go, deligate; with deligation comes fear, are they going to be able to do it as well as me, or are they going to do it my way. NO!!; they wont do it your way, turn your eyes away and the minute you are not around they will do it their way. Do not worry, let go!!! stovetop

Another point I like alot I can not say it better myself steve