shelora

Yes. It is for 2005. Stellar evening last night at the Rosemeade. Stellar.

I wait with sweet anticipation every year for a jar of thyme flower honey from Cyprus, a treat friends bring back after visiting relatives there. There's nothing like it, except eggs from same friends flock of exotic chickens. When a friend or relative asks what I would like for a birthday or Christmas, the answer is always food. A truffle oil, good chocolate, a selection of cheeses, a good bottle of wine, I'm so happy with any food item really. I tend to reciprocate this way as well. An ace cheese grater with a great piece of reggiano impressed the hell out of my mother-in-law one year and since my partner and I travel a great deal, what better gifts to bring than regional food. So much better than a tacky tourist souvenir. I bring back food from travels as well. My latest was 10 kilos of handharvested, sundried sea salt from the Pacific Coast of Mexico. They made great gifts for my foodie friends. s

You can check Lilydale's site for more info CLUCK

Do you know what they are offering? They used to do an excellent Japanese-style breakfast, with salmon, rice and miso soup, but last year it had been taken off the menu. I like to keep the theme Asian aboard JAL for the endless hot sake pour. God, I hope they still offer hot sake.

Just spoke to Gilbert Noussiteau who is one of the judges and he gave me this year's line up. Here is the basic concept: 10 teams (Chef Competitor and helper), prep and cook a four course meal for 10. There will be 8 tables of 10 paying guests. Each table will get 10 different plates at each course. There will be 2 teams of judges: 1 team for judging the kitchen work from a professional perspective and 1 team for judging the final product from the customer's perspective The following Chefs have been selected to participate this year: GERT VOIGHD from GLOW RESTAURANT, Nanaimo JEFF KEENLISIDE from OAK BAY MARINA RESTAURANT , Victoria JASON MACISAAC from POINT-NO-POINT , Sooke JACK VANDERHORST from VICTORIA MARRIOTT HOTEL , Victoria STEVE WALKER from SIMPLY ELEGANT CUISINE & SEC's on the Square PAUL STEWART from CHURCH & STATE WINES , Victoria JAMES MCCLELLAN from FIRESIDE GRILL , Victoria ADAM CARTER from UNION CLUB OF BC , Victoria RONALD ST-PIERRE from KINGFISHER OCEAN RESORT & SPA , Courtenay CORY CRANE from LONGWOOD BREW PUB , Nanaimo Tickets for the dinner are $100/person and include a champagne reception, 4-course meal and wine. Call Mike Pitre at (250) 883-9996 or mikepitre@shaw.ca to reserve your space.

Who dines at the four courser? The judges? And I can't resist, is there a swimsuit category again this year?

Taking a flight to Mexico via JAL in a few weeks. Since even JAL has taken a nose dive with the quality of their meals, I'm thinking of ordering sushi to take on board. Has anyone been to Hanami at the airport and tried their sushi recently? How does it rate?

Wow. I'm impressed. Through and through, a real prick.

Maybe Britian will see a whole generation of professional female bartenders!

There is no reason why dried hibiscus flowers would not clear customs. Bring back some next time. s

Ten points!

I am amazed he is only picking on young women. From that perspective, he is in deep trouble. I think in general, people do not know how to cook. Across the board, old, young, middle-aged, male and female. Convenience foods eaten alone or on the run, its the scourge of society. Take an informal survey next time you're in the line up at the grocery store of what folks are buying. Very enlightning. It always brings me back from my fantasy world of everything regional, seasonal, gourmet, made-from-scratch, organic, cooking all day for two people mindset. And what are the statistics of the Food Network again? The majority don't cook, they watch. And furthermore, many youngs chefs I know, male and female, maintain a regular diet of McDonald's, or other fast food junk on their days off. The article also has Ramsey exclaiming that women were more apt at mixing a cocktail than cooking. Is that a bad thing?

I have been experimenting with bleakness lately and eating well regardless. Cheap cuts of meat, ingredients that are staples like garlic, onions, canned tomatoes, that sort of thing. You can glean wonderful earthy flavours without truffle oil or $3.00 red peppers. At this time of year, I dust off the crock pot. You can literally throw all your ingredients in the pot in one go and let them at each other. Come back at 5 p.m., throw on some rice and you've got yourself dinner. Lamb shanks, beef short ribs, stewing beef, all three are tasty, economical and lend themselves to slow cooking or braising. Even ground meats can be an option to make meatballs, cabbage rolls or a meat loaf. Cabbage, parsley, garlic, onions, potatoes and canned tomatoes. Maybe a parsnip or two and some squash. All this has the makings for some seriously tasty food. After all, the great cuisines of the world were created out of minimal ingredients and by frugal people.

Growing up, my sister and I used to eat pomegranates with the aid of a pin, impaling each juicy seed.

Hello, Looking for some up-to-date information on napkin folding and table setting basics for the restaurant trade. The info I've found on google so far is too old fashioned and fussy. Any help greatly appreciated. Shelora

And what about the smidgen? Is that a tad more than a smidge? Or less?

I'm starting to feel faint.

I'd like to know if they will be doing some pan de muerto. I'm going to find out. s ← I received a repy from one of the owner/bakers, Christian Hackl, and the company does seasonal breads throughout the year in keeping with Mexican traditions. This month, October, they are producing Pan de Muerto along with some Fall/harvest specialites like pan de calabaza con sus semillas. I'm looking forward to seeing and tasting their rosca de los reyes when I'm in Oaxaca.

Yes, pan de muertos, sugar skulls, tamales, mole negro, hot chocolate, good tequila, mezcal and cerveza. For a real authentic event, create a shrine in your home to those you have passed. Ask your guests to bring something for the altar, either a gift of food or a photograph of a dead relative, friend, celebrity, or even a pet to add to the altar. On the altar put out foods that the dead enjoyed while living. Here traditionally you would put a cup of hot chocolate, a bowl of mole negro, tamales or what have you, a few drinks, bread and a whole lot of candles. Of course, it is not the food that the dead have come to eat but you are enticing them back with the aromas of the food and drink. It is the aroma they will consume. The aromatic elements of the altar act like a landing pad for the dearly departed. Decorate your shrine with marigolds, the traditional flower of the dead (flor de muertos), noted for its strong aroma. You can also make a path to the altar with the flower's petals, a sure sign that the "muertitos" know the way. It also looks very beautiful. ← This may scare my guests I reckon, but I will see what I can do as it sounds very fun oddly enough. ← It's an honouring of those we have held dear to us. A celebration of life more than death. El dia de los muertos is the biggest family reunion in Mexico, bigger than Christmas as it brings together those departed and those still living. A healthy perspective in my mind.

I almost wish it was a lemon juicer( although I have a few of those). It seems rather tedious to crush one ice cube at a time.) ← Because it crushes the ice you have more ice! I use only four or five cubes if I'm making a tini for two. It's so worth it. It chills the gin in a faster time, IMO. s

And cute fish pants they are. By the way, is that breakfast or lunch?

Ice crusher for ten points and the bonus round. I have one and it's indispensible for making perfectly ice cold martinis.

I'd like to know if they will be doing some pan de muerto. I'm going to find out. s

It's traditionally drunk to accompany your tequila, usually not mixed in. You simply have to make your own. It's easy. It's fun. It's delicious and nutritious! Any good Mexican restaurant in New York should be making their own as well. Try Zarela or Rosa Mexicano for starters. Here is my recipe - it might actually be from Rick Bayless, I've forgotten. 1 cup freshly squeezed orange juice 8 tsp. grenadine 1/2 c. tomato juice 1/2 c. freshly squeezed lime juice. 1 tsp. hot sauce (I prefer Tapatio) 1/2 tsp. salt. _______________there you go.

When the spirit moves me, I have to obey, no matter what I'm wearing, or not wearing. Heels can be a bit of a challenge, but I like a challenge. And I am definitely an apron wearer. I love aprons. Big pockets and amply coverage are the norm, but I do have a soft spot for those lovely aprons of the 50's and 60's, especially if they have polka dots.