Jump to content

lemon curd

participating member
  • Posts

  • Joined

  • Last visited

Everything posted by lemon curd

  1. It was quite a while ago (like 2 years) but I have seen Boiron purees at Meinhardt's.
  2. If you ever go to the '9 beaches resort' I would be interested to hear of your experience. My family was posted to Canadian Forces Station Bermuda many years ago and I was surprised to see they had the "Commanders House" as an accommodation option. That was my home (literally!) for three years...but a long time ago. From the picture it looks like they have really upgraded the beach access. From many years ago I remember awesome fish sandwiches from somewhere at the Naval Dockyard. As well Dark and Stormy's (black rum and ginger beer) from the Swizzle Inn!
  3. Chapter's website in Canada now shows it being available so my copy should be on its way as well!
  4. Hubby and I were planning to go to Habibi's for dinner last week. As we were driving by on our way to park, it appeared to be closed, so we didn't stop. Can someone else confirm Habibi's is really gone?
  5. I know that Chapter's Book Store in Canada shows that it is not yet released - appears to be being released October timeframe. I too am awaiting my copy. I have enjoyed and had excellent success with Peter Reinhart's other books "American Pie" and "The Bread Baker's Apprentice". His blog contains some info on upcoming classes showcasing his new book.
  6. Northwest Pastry Chef Marco just announced two new upcoming pastry courses - cost is $320+GST: 4-Day Serious Pastry Basic - Mon 6:15pm–9:45pm April 23,30, May 7 & 14, 2007 Examples of dishes you will create From scratch: - Austrian Apple Strudel - German Beer Pretzel - French Vanilla Ice Cream - Carrot & Herb Bread - Choux paste with Custard & Fruits - Chocolate Mousse cake - Cranberry Rye Bread - Apple Streusel & Almond Tart - Vanilla Crème Brulee And much more…….. 4-Day Serious Pastry Advanced Mon 6:15pm–9:45pm May 28, June 4, 11, 18, 2007 Examples of dishes you will create From scratch: - Croissant - Spiced Pumpkin Bread - Sour Dough Bread - Crullers (deep fried pastries) - Pecan Crusted Molten Choco. Cake - Champagne Sorbet - Red Wine Martini Granite - Pain de Champagne - Cheesecake And much more…. for more details or to register call Northwest at 604.876-7653
  7. Hubby and I had dinner this evening at Earls. We were partway through eating our appetizers when our entrees arrived. The person (not our server) bringing our entrees did not seem to acknowledge that we were not yet ready for the next course and 'deposited' our entrees onto our table. Once we finished our appetizers, we stacked the dirty appy plates in the centre of our table and slid over our main course plates. Our dirty appy plates sat on our table until we were about halfway through our entrees. I tend to not complain to anyone when I have a bad experience, choosing to 'vote' with my feet by not returning. This evening when our server brought us the bill, I decided I would bravely and politely voice my concern regarding the timing of the entrees. She kindly explained that two parts of the kitchen are separate (appetizer and entree area) and sometimes if the appetizer section gets backed up, the entree section will not know this is the case, resulting in overlap and basically there was nothing that could be done. She also explained that the entree area of the kitchen wants the plates taken out as soon as possible so that they go out hot. I 'countered' with the fact that while the entree plates may be going out hot, if we are not finished with our appetizers, they entree plates will be getting cold at our table while we finish our appetizers. She offered to comp us dessert but we declined. My real beef in all of this is "who is responsible for the customer experience". Each area of the kitchen seems to have it own goals in terms of getting their respective components completed, however, it appears they can't bother to coordinate or communicate wrt timing. For $16 and up entrees, I would expect more.
  8. Weird huh? Seems the same thing happened in Richmond, close to Kwantlen College. They were always packed, open late, that original decor but it worked. They closed down foooooorever to reno, finally opened in that horrid cold new style, now they are no more. Presumably the same will happen to the one in South Surrey/White Rock, if it hasn't happened yet (closing), the decor is gawd awful. ← The Bread Garden in South Surrey is now no more. ← Ah, well, not surprised, but thanks for letting us know. Slightly curious what might end up there in it's place, if you happen by that area in the future. ← The old Bread Garden spot in South Surrey is going to become "Kuroishi Japanese Cuisine". The windows are covered in paper and I didn't notice any sign indicating the planned date of opening.
  9. We've used a truffle machine at work to fill the truffle shells during peak times. I will take a picture of it when I am in at work on Friday and post it so you can see what one looks like. ← My truffle machine pictures didn't turn out very well, but I found the equivalent here. See the center picture 'hand depositor' machine.
  10. We've used a truffle machine at work to fill the truffle shells during peak times. I will take a picture of it when I am in at work on Friday and post it so you can see what one looks like. During nonpeak times we simply use 'squeezy' bottles to fill the truffles shells with gananche. We have 2 plastic capping trays similar to the metal one that you linked to earlier. For small quantities capping the truffles with a piping bag works just as well.
  11. See the 'competition' link in my first post for more details on the competition. It is held annually in Vancouver and this is the second year. Last years competition pictures can be found in another Vancouver thread entitled "West Coast Chocolate Festival'.
  12. I've met Wim Tas a few times and have visited his retail shop. His retail store and production facility are co-located with his residence in Abbotsford. He did well in the bonbon category the last two years at the Salon Du Chocolat competition. He received a bronze medal this year and either a silver or bronze last year.
  13. I'm not sure who did the safari plaque - it was already all set up when I arrived. My guess is that they did not use a mold but carved it. The rules were silent on molds. However I believe that most international competitors have their specialty molds made by Chef Rubber in Las Vegas.
  14. Unfortunately there was no sampling. Bonbons entrants were required to produce 10 of each type (3 types in total). When I returned after the judging, the judges had consumed most of the bonbons. My guess is that leftovers went to AI Dubrulle students???? I often have to sacrifice and taste my coworkers' creations in various stages of development - it's a tough job but someone has to do it : )
  15. The second annual Salon du Chocolate competition sponsored by the BC Chef's Association was held Oct 21, 2006. Last year the competition was part of the West Coast Chocolate Festival, however this year the competition was held independently. There was a huge increase in the number of competitors this year: 16 bonbon entries, 17 showpieces and 22 plated desserts. I only have pictures of the bonbon and showpiece categories and I have done my best to match the winning entries with the pictures. For the bonbons I've picked a few pictures that portrayed unique bonbons or unique presentation. For bonbons: The first picture is the entry from my coworker at Chocolate Arts and it won a silver medal in the bonbon category For showpieces Gold Medal in the showpiece category and the overall competition winner (below) Also a Gold Medal in the showpiece category (FYI - the plates are pastillage and handpainted with chocolate - the second picture gives you a good idea of the detailing on the RMCP officer and horse). This entrant won second place overall. The following four showpieces, I believe received either a silver or bronze medal in the showpiece category. and one last showpiece that showed variety of the entries The third overall winner was the pastry chef from Lumiere for her plated dessert.
  16. Not exactly an opening or closing, but I heard today that the original owner of Habibi's is back in town and is in the process of buying back the restaurant. Can anyone confirm this?
  17. If memory serves me right (and it may not), I remember hearing that the next show he is working on centers around his new restaurant opening in Toronto. Does anyone know for sure? Unfortunately I can't remember where I heard this. It might have been from a TV interview with him or even here on eGullet. ← The rumour of Rob Feenie opening a location in Toronto has resurfaced. This time in the Thursday Oct 5 2006 Vancouver Sun. Note that you need to be a subscriber to view. Anyone with more details?
  18. Jeffy Boy and I went to Marcello's a few months ago. It was our second visit - first visit was a few years ago. Our service was OK - no real problems. However, a couple at a table close to ours had apparently been waiting forever for their pizza and after being told a few times by their server that 'it wouldn't be much longer', they gave up and left. From some of the comments in this thread, I guess their experience was not so unusual. However, what really caught my attention was the lengthly debate after the couple left, by two servers as to whether or not they needed to reset the table the couple had been sitting at for the last hour. It made for interesting eavesdropping. BTW they did end up resetting the table, but the fact that they even had the debate bothers me.
  19. I was at Ming Wo in Chinatown yesterday. They had the square grill pan for $140.
  20. I bought my square Le Creuset Grill Pan at the Le Creuset outlet near Portland last year (prior to the Seattle location opening). For price comparison I paid $80 US.
  21. I had a great lunch last week at Weczeria. I 'subjected' Junior to a large herd of my relatives who gathered again this year in Saskatoon and Elrose, Sask from various parts of the country. It was a pleasure to meet Junior and we all thoroughly enjoyed our lunch. I wholeheartedly support restaurants that embrace the use of 'local' products to the extent possible and a big thumbs up to Junior for his local efforts. Most of us had paninis for lunch. Mine was very tasty with roasted tomato, fennel and eggplant. My caesar salad was a refreshing change from the usual, with lots of extra zing in the dressing and outstanding bacon. Thanks for your hospitality Junior!
  22. Could it have been 'Wilkin and Sons Ltd, Pure Little Scarlet Strawberry Jam' described in this Vancouver thread?
  23. Vikram Vij's new book "Vij's: Elegant and Inspired Indian Food" should be available shortly. I believe the release date is September. I am eagerly awaiting to cook from it!
  24. I bought 7 lbs from Surrey Farms last week (June 16) and found them to be decent, however the 30 lbs from Krause farms today (June 23) were excellent. Might be that the Krause farm ones were the second pick which tends to be sweeter. I'm making lots of jam (cooked and freezer) and will IQF a bunch as well. Krause farms also had raspberries for sale, but their u-pick ones were not quite ready yet.
  25. A weekly e:mail from Hazelmere Farm advised me that there is a news conference scheduled Friday June 2nd on this issue. Here's the info. "All who support keeping Barnston Island in the Agricultural Land Reserve are urged to attend a news conference at the Barnston Ferry Landing: Friday, June 2nd, 10:30 am, Barnston Ferry Landing (as parking is limited, please carpool where possible). Please forward to everyone who has an interest in protecting human and wildlife foodlands. For more information: Donna Passmore Ag Campaigner, Fraser Valley Conservation Coalition 604-536-2790 (home) or 604-631-6210 (work)"
  • Create New...