Daddy-A

Okay, I'll admit to being uninformed ... WSET? Certainly not WESTERN SOCIETY OF ELECTRODIAGNOSTIC TECHNOLOGISTS. (Damn Google!) I'm guessing it's Wine & Spirit Education Trust? A.

Great class this week, although after the eating extraveganza in Victoria, I could have easily stopped at the crab salad. The Vino Verde was quite tasty too, however a rainy Halloween night just seemed like the wrong time to be drinking it. Being quite proficient at making risotto, I spent most of my time working on the mise, and then later practicing my sauce-making skills. The resulting dish was tasty, but IMO needed to be more stripped-down. Quail with a cassis reduction on top of quail-confit risotto? I hardly had room left for the creme brulle! Then again, how can you go wrong with all that duck fat? A.

I often blame misposts on a "myriad of libations." A.

It seems I had this one wrong ... must have been because of the Pinot Just received this in an email from Shelora: Mmmmm ... fried polenta A.

Don't most of the Sikh temples do a dinner of some sort? Not much help I know, but there it is. A.

This past weekend was a Victoria eating extraveganza. I'm still full. A.

Last weekend was one of many trips “J” and I take over to Victoria. Her family lives on the island, so we aren’t always able to break away for some “personal” time. However, this trip we were able to focus on some of the finer aspects of Island dining. Friday night was Brasserie l’Ecole, a long overdue visit considering the amount of “ink” Brasserie receives. We met up with Shelora and her partner “B” for drinks and decided, based on the menu, the hospitality of our dining companions, and some cajoling from the bartender Steve, that dinner was in order. We started with duck confit which proved to be an excellent indicator of how the evening would progress. Perfectly crispy duck served atop a bed of pickled cabbage, apple & fennel … a beautiful balance of sour, sweet and salty that matched wonderfully with the Pinot that was selected for us. Such was the way the evening would progress on the wine front. I am admittedly ignorant of non-BC wines, especially those of French origin. It seemed silly to dine here without French wines so we put ourselves in Steve’s capable hands. I only wish I had a) taken better notes or b) kept the receipt so as to have a list of the wines we enjoyed that night. As both Steve and Marc are lurkers here, perhaps they could email me with the names of those wines and any errors I've mad in the menu items. Mains were trout for “J” and rabbit for me. The rabbit was perfect … just slightly "wild" and tender to the bone. Mashed potatoes were thoughtfully provided to help soak up the extra sauce. But it was the trout that stole the show that night. Based on the one bite I was allowed I’d say this was the best fish dish I’ve had all year … including the fish & chips at Go Fish! (high praise from me indeed) Flakey and buttery and absolutely melt-in-your-mouth. We did write down the name of the wine “J” had with the trout … a 2001 Louis Latour Grande Ardèche Chardonnay (our Wines-To-But list keeps growing). We finished with an espresso and a couple truffles that made the word rich seem woefully inadequate. A side note to Brasserie, and my apologies if this has been previously discussed. They have the most wonderful wine policy. They will open any bottle for single glasses, provided you have at least 2 glasses … a terrific way to try that Cotes du Rhone you’ve always wanted to sample. The next day we met up with Shelora again at Choux Choux. A lot has been said about this place already and thankfully it lived up to the hype. Luke Young and Paige Symonds are rightfully very proud of what they do here. “J” and I shared the plat du jour (Ham Hocks with apple and fennel) while we thought about what to purchase. When I asked Luke which of his products gave him the most pride (besides the Serrano ham!) he just waved his hand as if to say “take your pick!” We haven’t had the chorizo or the green peppercorn pate yet, but the wine-cured beef and the St. Luke sticks (better than pepperoni) were excellent. We’re back on the island for Christmas and this will definitely be on the shopping list. The catalyst for this trip was a gift certificate I picked up at Big Night (can you believe it’s been a year already?) for Paprika Bistro. “J” took me there for my birthday two summers ago and we’ve been wanting to come back ever since. Isn’t it great when something exceeds expectations? Paprika did just that, and why George & Linda Szasz don’t garner more recognition is beyond me. We started with an amuse of some the charcuterie items for which George is so well known. Lamb prosciutto, fennel salami, black pudding and one other (sorry, no notes) were so well done we ordered the charcuterie plate from the menu as well. This plate was even better than the first, featuring a pork pate, rabbit terrine with foie gras, and a chicken liver and foie parfait that was so incredibly smooth it melted on your tongue. Incredible! A fennel and beet salad with a light gorgonzola dressing followed … our veggies for the evening. Don’t mis-read this. The salad was not an afterthought, but well calculated flavours that played well against each other. Fennel and beets I know about. Adding gorgonzola was brilliant! Mains were brisket in a caraway broth for “J” and roast duck for me. They were perfect comfort food for a rainy night in Victoria. Each was served with a pepper stuffed with morels and risotto. We later learned the veggies for the evening meal all game from their own garden that they had added since our last visit. The wine was an inspiration from the Winchester dinner at the Rosemeade (thanks Memo!) – 2003 Winchester Cellars Sharp Rock Vineyard Pinot Noir. Dessert was some pastry thingy for “J” (no notes dammit!) and praline ice cream for me. Our server (Marlisa Hollands of Crush Wine Tours), who had been fantastic all night, put the exclamation point on the evening by suggesting a 2000 Alderlea Heritage Hearth. It’s a port-style wine, locally made … nose of stinky cheese (really!) with earthy chocolate notes. The ice cream was excellent, but in hindsight I should have had the cheese plate with the Heritage Hearth. George came out and chatted with us for a while … a very gracious man who is very passionate about using the best local ingredients he can get. Seriously, you should add Paprika to your must-try list in Victoria. Breakfast the next morning was with my FIL at Kitty's Hideaway. Big portions - small prices and coffee until your back teeth were swimming! It's in the Vacation Inn (3020 Douglas). Really excellent value. Only 7 more weeks until our Christmas visit .... A.

[host] As much fun as this all sounds, I have to remind everyone that taste-testing Ling's baking belongs in Pastry & Baking not in a regional forum. Ling or one of the "testers" should start a new thread in P&B. Thanks A. [/host]

fud, you should learn the #1 rule of eGullet ... avoid posting after consuming too many ginger beers! A.

Why so cryptic? Who got what numbers mixed up? I'm low on caffeine so all this confusion isn't good for me! At least we know how you feel about one of the winners. A.

Ummm is this a good thing or a bad thing? I'd like to ask the same question Lesley. What are your thoughts? Good? Bad? Indifferent? Inquiring minds want to know! A.

Title has been edited to reflect the appropriate year. Get with the time Morrison!! Funny, I thought Le Club Chasse et Pêche had been around longer. Rosemeade was already on my Vancouver island list. Maybe this Christmas ... A.

[host] Thanks for the generous offer Kurtis! As per the eGullet Event Policy please be sure to contact kurtis via PM only! Any "Count me in" threads will be removed. Thanks! [/host]

I haven't been here but it reminds me of a "classic diner' which I am really excited about. One friend of mine stated that it was a good spot and the booths rock. The booths rock? What are we, 18? Actually, they do kinda rock ... considering they have little juke boxes in them. A.

We spent a week in the Okanagan last summer ... 3 days of that in Oliver. (My account of that trip is HERE) I'd have lunch at Burrowing Owl. No question. We also liked Silver Sage (not brilliant, but unique wines) and Tinhorn Creek. Black Hills is between Silver Sage & Burrowing Owl. Not much to see at the winery, but the Note Bene & Alibi are amazing (if they have any left!). Tinhorn is on the other side of the valley ... not too far, but if you linger at lunch at BOV you'll be pressed to fit a lot in in just 6 hours. Have fun and let us know where you went! Arne

[host] For the sake of simplifying future searches, I've merged a number of "Breakfast" threads into this one, uber-thread. A. [/host]

[host] Unforunately, this is something eG can't allow to be organized in forum. I've removed those posts that did so, so if you wonder where the your post has gone ... that's where it's gone. I won't be sending out PMs. [/host]

Welcome! What took you so long? I subscribe to the same school of thought ... I take greater satisfaction out of liking a place nobody has heard of that being on of the throngs at the latest "in" place. Having said that, I'll try anything once. A.

[host] I'm closing this thread as the discussion has run its course in terms of food and restaurants in Vancouver & Western Canada. The regional forums on eGullet are for discussion of regional restaurants & cuisine. Period. All other discussion belongs in General Food Topics, Food Media & News, Adventures in Eating or any of the other more generic threads. I will consult with the hosts in General Foods and we may move the thread over there and open it. Thanks A. [/host]

[host] Just a friendly reminder that this thread is not to be used to arrange a Hockey Night at the Plasma, or other such gatherings. The ISO Thread pinned to the top of the forum would be the place to arrange that. Even better ... use the PM system Go 'Nucks. A. [/host]

I thought you were gonna jump all over the Hatch rec! For me, best breakfast is Helen's Grill at Main & 25th. Best "fancy" breakfast goes to Provence Marinaside. A.

Yes we do. His name is Daddy-A. But sometimes he misses stuff [host] For the record: I miss NOTHING . Hosting often involves making judgement calls, and I'm making a couple now. 1) Christian Bale is off-topic. Further mentions of him or his pecs will be removed. 2) For this discussion to remain in the Vancouver/Western Canada forum, it must remain local. Continued discussion on whether or not members are obligated to "out" themselves will see this thread moved to General Food Topics. If you need further clarification, please PM me. Arne [/host]

I just may use that as my new sig line! Easily the best class so far. I'm quite surprised at how easily we're all working together, even with new groups each week. We're accomplishing a lot in a short period of time. I was terribly proud of the pasta. It's something I've always wanted to make but never had the courage (or the pasta machine) to do. I think a past mahine will find its way into our kitchen soon. The only "complaint" I had about tonight ... I wish I had thought to come in early and bake a couple baguettes. They would have been perfect for soaking up the extra sauce! A.

Kits Coffee on 4th had free wireless that I would use from time to time. However, the last couple times I was there I noticed they had the WIFI password-protected. Can anyone confirm if this is still the case? Can you get a password with purchase? A.

My tart was really good, although I'll admit to the pastry being a bit tough. That being said, I wasn't responsible for said pastry, so I can honestly blame it on someone else. I'll be at Wink havin' a coffee beforehand if anyone wants to join me. A.