Daddy-A

Okay, I'm curious ... any details you can share? I'm in Victoria often enough I'd like to search out something like that A.

Dinner last night with Mooshmouse & the Mouse Clan. This was our answer to not being able to brave the snowstorm and drive the 5 hours to Kamloops. In hindsight, the storm was welcome ... Curried Butternut Squash Soup w/ Creme Fraiche & Curry Oil Main course was Poulet Bascaisse a la Bourdain (still my favourite recipe from Les Halles). Sides: Rice Pilay w/ Red Pepper & Saffron, Roasted Cauliflower, Tater Tots (for the little Mouse ... and maybe Moosh ... and me ) The soup, chicken & pilaf used about half the chicken stock I made yesterday ... all in all a good excuse to multi-task.) Dessert: Pears Poached in Red Wine, Vanilla & Star Anise. The poaching liquid is reduced for the sauce. Pears are served with French Vanilla Ice Cream & a Thin Gingerbread Cookie. This is J's best dessert ... and we have extra! Cheese! Clockwise from the upper left: Quebec Goat's Cheese w/ Star Anise & Pepper, Welsh Smoked Cheddar, Port Stilton (the last of it from Les Amis du Fromage!), Camembert. The above served with Dow's 1996 Late Vintage Port. No breakfast for me this morning. I'm still full! A.

Great topic Andrew! Does the concept of "fresh & local" apply to the winter time as well? I know we don't have a vibrant produce scene here past Halloween, but would it make sense to switch over to "winter foods" like root veggies and stews, etc. It may not fit every style of cooking, but for those it does it might help. Some examples: Pacific Palate magazine has a feature article on braised items from Elixir. nwyles & Chef Fowke did braised ribs for Big Night, and we've been talking about Osso Buco at Villa de Lupo. J & I had cassoulet & bouef borgignon at Pastis while snowed in town yesterday. Andrew, you should start this topic up in General Food Topics as well (without the DOV reference of course). I think you'll get a lot of feedback from the rest of eG. Another question ... do you change your avatar hourly, or daily? A.

My first 3 photo worthy dinners of 2005 ... The first two were on a New Year's getaway on the Sunshine Coast, BC ... yes that's a fireplace in the background ... no, we had no snow. Carne Asada w/ Cactus Tamales & home made salsa. Wine ... a 2003 Red Rooster Merlot (BC) Tagliatelle w/ Smoked Tuna (thanks to my FIL) and Lemon. Wine ... a 2002 Sokel Blosser Blanc de Noir (OR). We discovered that wine at Park Kitchen on our trip to Portland and the Beer Fest. We'll be back in 2005! Pastrami (courtesy of eGullet members nwyles & Chef Fowkes ) on a Dark Russian Rye. Served with a grainy mustard and an Okanagan Springs Premium Lager. It's gonna be a great year! A.

That MUST have come from the American side of the falls. Canadian law doesn't allow tackiness to that level. A.

Isn't the extra space for Noah to curl up and sleep? A.

The problem with The Heights is the same as with Columbia Street in New Westminster. Both areas are stuck in the 50's. The Heights Business Association has been doing a pretty good job of bringing "better" businesses into the area while still keeping its character. Anton's is popular because of the lineup, and yes, because of the stupidly large portions. Bombay Behl and Baan Wasan are really starting to draw well. The Pear Tree is so good it's a destination unto itself. My pick for undeserving location is Horizon's on Burnaby Mountain. With the exception of their brunch buffet (which I last enjoyed over 5 years ago), the food is on par with The Boathouse ... yet the view up there is amazing. Now before all you city dwellers start moaning about the drive, just remember how far out of town French Laundry is A.

Two things: Ask the GC if he has anything closer for you to look at. It could be he wants to show you the "best" work the cabinetmaker has done. Also, make sure you see at least 3 jobs the cabinetmaker has done. Anybody can get one job right. Consistency is the key. Wait for both quotes, and don't anyone rush you into an "opening in their schedule." If the younger guy is relatively new at this, pricing may take him a bit lobger. The GC is going to have other jobs to compare pricing with, so it's simpler for him to trun the estimate around. Will the GC "allow" you to come up with your own cabinet supplier? If he won't, there's (likely) a kick-back going on with his cabinet maker. I'll come clean and say this is a personal pet peeve and not based on anything "professional." I hate kick-backs and won't work with any contractor or designer who wants to use them. A GC should use a supplier/trade/service because they do good work, not because they slip a little somethig into his wallet with every job. A.

And the Kolachy shop is how far from you? Don't you go there at least twice a day?! i quote you: ← Ouch! See you Monday? A.

That is indeed good news! They've been having "service" issues, so it sounds like they're working on them with some seriousness! A.

We've seen you lurking ... what took you so long? And starting your addiction by posting about cheese is an excellent start! Yes Amis does stock the Mont d'Or Website is here. and they have it in stock right now ... or last I checked. A.

Le Grec. Can I have my 200 points now? I'm still thinking on your first question. ← J says it was "Centro" before le Grec (*sigh* Le Grec ), but before that she can't remember. I was living in Burnaby at the time. Kits was pretty "exotic" for me. A.

Yeah, I found out about the changeover last week. As you mentioned, the service at the Commercial store is slowly getting back up to snuff. I have to recind that comment ... was at the JJ on Commercial on Tuesday and damn near had to walk out the service was so friggin' slow. There must have been 6 staff behind the counter, and another 2 or 3 milling about in the back ... nobody doing anything I would call productive. I know it was the first day back after New Years, but still .... The guy who I have to assume is the new manager is the only person there who knows how to pull a shot. The barista who was working on my 3 shot latte must have tossed out 3 attempts at espresso. It wasn't busy ... he wasn't "in the weeds" ... he just didn't know what he was doing. It's either lack of training or lack of ability ... but I shouldn't have to wait 15 minutes for a latte when I'm the only one in line! I try not to rant ... but I'm hoping someone from JJ's lurks here, or that hopkin or barret can pass this along. I would have said something myself, but the "assumed" manager had 4 staff around him at the time, and I'm not about to be late for an appointment so I can tell him what he should already know. I've been to The Elysian Room twice this week ... if you weren't so far out of my way Alistaire I'd have a new fave A.

Hell, they even let non-baristi like me have a gander. I goota admitt, the crotchless shots look even cooler in person. And they taste damn good too. A.

There's some great discussion of the "Children & Food" topic in the following threads: Kids in Restaurants Children & Food Raising Food Savvy Children A. Forum Narc

At the risk of actually staying on topic ... Where else can we find such dining experiences in Vancouver & Western Canada? Some good suggestions earlier ... I took my boys to Happa before the Halloween Train this year. My youngest liked it so much he wants to go there for his birthday in February. Also wondering if "kid friendly-dining" is the only criteria for "comfort food"? I understand that was introduced when editor opened this thread, but is that all it takes? Or is that just a Vancouver thing? A.

He ain't kidding! It's rather humorous too that Chambar's own web site comes up #8 on the list! A.

I have to laugh as I read all you proud parents tout the exploits of your sons and daughters and how you can dine with them everywhere from West to Whitespot. Do you not realise you're setting yourself up for a major shot in the pocket book when they reach their teenage years? True story: After J & I were married, we took the kids and the wedding party (a whopping group of 6 people including us!) out to dinner at The Fish House. We told the kids that since it was a special occaision, they could order anything they wanted. Ryan was true to form and ordered the fish & chips. Matthew, who had been out to dinner with me many times before, had his eyes on bigger and better things. "I'll have the lobster" he said proudly, figuring that market price meant that it would be the same price as a market, not a restaurant, and therefore, cheaper. Matt would have been 9 then. He's now 13, taller than J, and wants to go to Lumiere for his 16th birthday! Ryan's 11 in February, and wants to go to Happa. And I've got news for you parents ... they don't order from the kids menu anymore! I say, let them develop expensive tastes on their own dime! A.

Yeah, I hear that Arne's no Milton either A.

I don't see it listed under your "current obsessions" A.

'Twas tortilla soup today ... sorry you missed it (and we missed you!)! Only about a billion calories though ... See you Tuesday A.

ooh yeah, i've been there. wonderful stuff. I LOVE you guys! A.

I'm there basically without fail on Tuesdays, and sometimes on Wednesdays (Mondays I'm lazy, Thursday is Chicken Curry at Beatty Street Bar & Grill, and Fridays a bunch of us from work usually go out together). So if you want to book for Tuesday coming, right around noon, I'll see you there! I'm there today. Chef Fowke? Say noonish? Gotta trie the new soup! Ling, if you're there, I'll have your pie plate with me. Mmmmmm .... Reuben A.

Looking good Varmint, although I think you missed drawing in the windows! Thanks for the link to the Magic Corner video ... I'll be using that with my clients for sure. Make sure you get the new one from Kessebohmer. The video shows the old style, where you pull open the door first, then have to stop before you swing it to the side. The new unit has not "stop", it's all one smooth motion. Re the "magntic" panel to the left of the Sub Zeros ... unless you're going to be running electrical, you should be able to use a 3/4" "fridge panel" (from your cabinet supplier) rather than building a wall. Might be simpler. Sounds like you're ready. One last thing ... make sure you and Mrs. Varmint go out for at least one romantic dinner before this all starts. Remind yourselves how much you love each other. You'll need those memories during the renovation! A.

Have you had the mushroom/potato potage? Or the borscht? Then again, I had wonton soup with Neil today ... where were you? Supporting your friend? NO! Supporting your kolachy habbit! YES! It makes me sad. A. editted for the Quayle-esque mispelling of potato(e)