stovetop

In regards to the details of brining your own wine; in Quebec, it is a different licence, the establishment does not sell any liquor, and does not have a wine menu, so you as a customer, bring your own wine in, you pay the waiter to open and serve the wine, every one is happy. Or maybe you have something special the restaurant does not have it. No conflict of interest here except the government will losse their 4%. too bad I would say bring it on, it creates a casual dinning scene, not so pompous and 70's. Not every one has all the big money to open up a place, this type of aproach can give someone a leg up in their business opening. also maybe someone has a good wine, bring one for the waiter or owner, do not consume on site but..ha ha, sorry, I can not stop LOL.

Yes exactly; but if they phone you they will find this out, this is such an easy solution, then it is the decision of the pastry chef if they want to make something the customer wants, it is not the customers problem if the pastry chef feeling are hurt, but it is the pastry chef right to refuse. It is all about communication Is not any one on this web site a regular customer somewhere, so many discussions on the site seem to get in semantically discussions in regards to the customer -chef-owner-waiter relationship. I feel the owner does not owe nothing to a customer, if I do not know you I am less likely to accommodate your needs, if there is a relationship going on ,then things are going to be a lot different, all these discussions seem to miss this one aspect of a restaurant. The regular If you do not have them, something is wrong!! If you treat them like shit, then you will not like regulars, except for those who like abuse. stovetop

I like dogs, do not have one; but I know people who do, they talk about them all the time, this is great; my point is I have been in a few situations where dogs are around and it is not a problem ( dog friendly) in my opinion ; this environment I have found usually a more relax environment, every one is usually having fun, kids in this situation are around but not always, the adults have a few road pops in them so they are relaxed, the food is a flowing, people are talking- having fun. I wish there was more dog friendly places- &%$*&%$ the health board, dogs have been around as long as us humans, they have not killed us yet. They are cleaner then most humans, it is the humans who are dirty not the dog. stovetop one for the dogs

can great danes cook; boy if they here in my kitchen they better grab a knife and start chopping...ha .ha; like in life you have to learn how to relax in pressure situations, it is easy to GRRRRR every one because you are under pressure, it is not their problem it is yours, chill out. It is just a game after after all!!! stovetop

Once again it is all about communication; like someone said did you phone the restaurant and find out what their procedure is in this matter, all restaurants are different, in 24 years in the business I have never seen any one be refused, if the restaurant can not provide something, then the client has the right to bring something and the restaurant has the right to refuse, there are plenty of places in the world who will accommodate your needs. stovetop

Yes; silence is good, when one can not hear what chef is screaming, there are problems, at this point you are up to your ankles in alegators, although if one gets to serious ones mind is not clear, laugh, breath, focus; Now!!, what is chef saying, then it all comes clear, you move on to the next table. stovetop

There are some discussions going on right now in regards to the customer bringing in wine and the whole corkage thing, am I wrong to recollect that Alberta just did something like that. I think they should do it like Quebec, you just have that kind of menu, it’s the only booze you have, then there is no conflict, you make your money on the corkage. It is kind of dumb if you have a full menu and a customer brings in their own wine, I think some people in the government kind of missed this fine detail You do not want the cheepness this would bring, but if you do not have a booze menu then this is a whole different program. stovetop

I hope it works out for you stovetop

I like house parties; all the action seems to end up in the kitchen, if its my own place peaple always ask me if they want to help, for years I would refuse the assistance and do it all on my own, then one day I woke up and decided that it is ok to have people help you out, sometimes I just sit down and let other people cook, I like that feeling, Relaxing have a beer. You get way to caught up in the moment, serious; I say relax smoke a joint, then everyone wants to cook, get everyone involved, what a party, wait a minute, have I ever left the kitchen?? stovetop

Braid the bread on the second rising and do not let it rise out, oil the surface, this will hopefully hold its shape stove

Ah!; I thought I had a good grasp on the meat thing, but then I realized it different language use , but I know what it means now. Wet Aging Interesting posts stove

Some of you are talking about Professional kitchens and some of you are talking about home kitchens, to me they are not that much different, except in a restaurant you have a waiter, manager, other cooks, all wanting your attention; while you are trying to engineer all the orders into some kind of order, you have to get used to it, I found out that if I did not have the mind to be in a couple of different places at once and hold at least two Conversations at once, I would loose my mind; wait, maybe I did, any way I like music on as well, then you can not hear the waitresses screaming; I like that! stovetop

Hi gang; I have a little info on a Pub that will be opening in Port some time in the new year, it is the same owner as the Lady Rose, it is next door to the office, the new office is being built as we speek on the main floor, the second floor will be a brew pub, we need a place here in Port as well, not to many choices, judging by the excellent work on the main floor (new Lady Rose office) this place will be beautiful. steve aka stovetop port alberni

Walk up and down Broadway, MacDonald area, there are a few stores that have bulk, also Commercial Street, try some of the bakeries and buy in bulk, 50 lbs, find a few friends who can share the cost. These products are all very expensive, they are not produced in mass quantities, so the expense is there, when bought in larger quantities, the savings can come through, or otherwise you pay through the nose. stovetop

I wish all chefs put the food first; this will be the way of the future, chefs will be greatly influenced by the next wave, which is the use of local food when available, more seasonal menus, more casual spaces, more freedom for food presenters; restaurateurs-chefs. Less restrictions no more french-itilian-west coast-bla bla, just what is available, when you have the basics down, and have all the cultural influences that Canada has, the chef will be able to have way more leeway, with leeway comes way more creativity. thankyou all for sharing your experiences stovetop

Have a good time paul stovetop from port alberni It is a beauty day

I have nothing but respect for EARLS, the Fuller family, I am sure that this project will be good, this is a restaurant family, they will survive, long after we all perish. stovetop

As for kits beach; it is a public beach, it does not belong to the people, who live across the street; I think a nice bar and restaurant would be good for the nebourhood people and tourist, while we are at it why do we not put in another basketball court, then the rich wives will have more to complain about over tea. It will give another job to another drug induced cook who might move next door and have three cats who *&)*&* on your roses. stovetop

Sam you better count out about 50 percent of restaurants in Canada because this character that you do not like is very much like that Earl’s chef you think is a putz. We all think that you should move out of that apartment and move to a new place, and while you are at it; you better start cooking for yourself, cause there are not a sober and drug free crew out there. We are a bunch of dyslexic, OCD, and Ritalin induced psychosis causing bunch. We all walk to work because we spent all our money on crack. But I tell you we sure can cook on mescaline. do not mess with us cooks we are drug induced lot; but we stick together "wait a minute some one is following me??" stovetop

Piccolo Mondo Ristorante Robson Street. Lunch: Monday to Friday, Dinner: Monday to Saturday. 850 Thurlow Street, VANCOUVER, BC; Phone: 604.688.1633 Fax: 604.682.4875 Quattro on Fourth 2611 Fourth Avenue West, Vancouver, BC; Phone: 604.734.4444 Fax: 604.734.4321 http://www.quattrorestaurants.com Villa del Lupo 869 Hamilton Street, VANCOUVER, BC; Phone: 604.688.7436 Fax: 604.688.3058 http://www.VilladelLupo.com Coco Pazzo 1864 West 57th Avenue ,Vancouver, British Columbia V6P 1T7 1-604-267-1864 http://www.cocopazzo.bc.ca/

I would go to Granville island market Friday and from there walk along the beach to Jericho sailing school to the best deck in Vancouver, have a basic lunch and beer and if walking is still in you, you now have access to about hundred different choices of trails, if not cruise up to west tenth and walk down to alma and Broadway catch the 99 bus, it will cruise along Broadway to whatever local you want, if it is the ferry, then grab the grey hound at the bus station which the 99 goes bye, or grab the sky train downtown, do a few things there then grab, the horseshoe bay bus at Georgia and Granville, it is three bucks. Vancouver is more then just downtown, to me the best part is; the nature and the very relax area of west side Vancouver, Broadway- McDonald is now becoming food capital of van, next to commercial street, but less inner city. steve All the hot places like cru and such are on the Broadway corridor, lots of food is close bye, so is Granville island stove Vancouvers beauty is what makes it, if you go there and not experience this part then you are missing out why everyone moves to van in the first place, and this nature is what keeps them here.

I started cooking at 6, it was fun, kids are smart, they can do a lot more then us adults give them credit for, it developes self expresion and organisation, good skills for a kid to learn, knifes can be used, get them a small knife, work with them, communicate with them and ask how the knife feels, try different ones, keep the process simple and do not worry about the results, always praise them, have fun, great way to play with your children, geting them involved in the family meal is also very good for building the relationship, let it happen, and do not worry to much about the mess, kids are kids afterall, good for adults because we are just kids afterall. stove

better late then never www.jerichocafe.com It has been a ongoing project, update very soon stove

I am already on it! stove

Brace yourself Paul, it is coming, the madness, the tourists, the endless nights, the endless days, that turn into weeks that turn into months, but in five months you can go to Van and spend a week eating at different restaurants, for me I am glad for the season I just had my first eight hour shift in five months, the money honey, she is finaly talking, gotta love it, bring it on. stovetop steve port alberni ps i did try to get the chef job at eagles nook was second next year I will get it