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shelora

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Posts posted by shelora

    Victoria Restaurants

    in Western Canada: Dining

    Posted · Edited by shelora (log)

    I'm not sure if this is meant to be drill-sargeant abusive (Okay ladies, yer all gonna drop and give me 20!) or a nod to my girlish figure. If the latter, should I take that as a compliment?

    Gender confusion aside...  Cheers,

    Brian 

    :laugh::laugh::laugh::laugh:

    Oh, oops. So sorry Brian, I think it was those plump tomatoes or what is that - a plump chile - that threw me off.

    And I like the sounds of that drill sergeant motif - I may have to try that out this weekend with Mr. Shelora.

    Hey, am I off topic? Oh dear.

    Victoria Restaurants

    in Western Canada: Dining

    Posted · Edited by shelora (log)

    Are residents of Oak Bay, for example, really crossing the Johnson Street Bridge to eat, because I find it difficult to believe the majority of Esquimalt residents could give a crap about fine dining. Of course, I'm viewing this development through the skewed prism of a 25 year old (the last time I lived in Vic was 7 years ago), but the prospect of a neighbourhood success for Rosemeade strikes me as far-fetched.

    Last Friday night, the Rosemeade dining room did three turns. This is nothing short of miraculous for a dining room of this caliber, number one in Esquimalt and number two for the type of food they are serving. This suggests to me a very subtle but profound change in the dining tastes of the city.

    Perhaps its just, let's try the newbie out, but I don't think so. Their price point is comparable to other fine dining establishments - in fact none of their mains are over $29. their wine list is slightly under what other places are charging and no one is doing the type of food they are doing. Guess what, no frittes on the menu either!

    They have some of my favourite wines of this week - Damasco from Vignetti Zanatta and Kim Crawford New Zealand Pinot Noir and that sake from Oregon.

    The staff is welcoming and knowledgeable about the food and the wine - many of them professionals from rock solid establishments in Vancouver and Toronto. Everyone is trying to get on at the Rosemeade - it's got a buzz. It's hot.

    I love the setting. McClure mansion done over in ultra modern, chic tones with hip chill tunes setting the tone. You are totally surrounding by huge oak trees and gardens - you could be anywhere, but you are in Esquimalt.

    It's so fantastic. :wub:

    Victoria Restaurants

    in Western Canada: Dining

    Posted

    Are people actually eating here? Admittedly I left in 1991

    Get your ass over here, woman. 1991?!! It's 2005!!!!! You are not going to believe what is going on here.

    I can walk to the Rosemeade via the blue bridge in 45 min. to an hour. I would walk to the Rosemeade and will on a beautiful summer day. Start via the Songhees walkway skirting the water until the West Bay Marina and then walk along Esquimalt Road until Lampson and then down Lampson to the wonderful Rosemeade.

    With the new condos being built on the Songhees and surrounds, young families moving into Vic west, you have many new diners that don't want to necessarily cross over the bridge into town.

    For cheap and cheerful, you have Zap Thai and a Eritrean place called the Blue Nile.

    And don't forget Spinnakers, continuing to feed the masses and watering them with fabulous beers for a long time now and such a walkable location for those new condo owners. Brilliant.

    Rosemeade in my opinon is the new contender in town. Get in while you can. Dress up. Take a cab. Get thee hence.

    S

    Any Oregon Coast don't misses?

    in Pacific Northwest & Alaska: Dining

    Posted

    Including the fact you can buy great wine at any of the local grocery stores along the coast, we particularly enjoyed a littel coastal town called Manzanita.

    Stayed at the Coast Cabins, more like a boutique hotel. Very luxurious - Ralph Lauren sheets all round - very well appointed rooms.

    The other reason we enjoyed Manzanita was the little wine bar called Vino, where they offer great wines by the glass and little tasting plates of olives, cheese and bread from the adjoining bakery, Bread and Ocean. The bakery is the one and only stop for morning coffee and pastries, wonderful soups, cheeses and olives for a beach picnic. Killer.

    Loved that little place called Manzanita

    Bread and Ocean,387 Laneda Avenue 506-368-5823

    Coast Cabins, 635 Laneda Avenue, 503-7113 www.coastcabins.com

    Olympia, Wash

    in Pacific Northwest & Alaska: Dining

    Posted

    Going to Olympia this weekend.

    We will be going to the Mark and a place called Trinacria. Will also check out the very retro Spar and the hip and groovy watering hole called The Brotherhood Lounge, bedecked in the finest black velvet paintings and old film posters, as I recall. A brief visit to the Farmers Market is slated for Saturday of course.

    Any one out there have some other recommendations?

    Tired trends

    in Food Traditions & Culture

    Posted · Edited by shelora (log)

    Some of the things people are complaining about in this thread are just matters of taste. Hummus can never be a "tired trend"; it's a classic, basic item in Middle Eastern food. It would be like calling hamburgers or fried chicken or eggs over easy a "tired trend." And there's nothing wrong with beets for people who like them. Nor is there anything wrong with fajitas when they're good.

    Too many people excitedly running on a trend, decide their version of a dish is a representation of a classic. Not so. I think it is nothing short of blasphemy to the history of Middle Eastern cuisine or any cuisine that has existed for lifetimes, for some lame ass to make it for a pot luck dinner or put on a restaurant menu for their underpaid staff to ruin it without any consideration for food history.

    Hummous in my experience went through a culinary frenzy and is now a tired trend. Perhaps we can return to the origins of the original and pay the dish some due respect.

    Further to that, if a cook can't even make a fried egg correctly, why would I want to patronize a breakfast establishment?

    Tired trends

    in Food Traditions & Culture

    Posted

    Homous - and all it's many way of spelling and making it. It appeared on way too many menus and on way too many a potluck table, to ever want to eat it again.Too much garlic, not enough garlic, no garlic, with tahini, without tahini, with water, with no salt, with too much salt, with too much oil, with chunks, very smooth, with tons of unchopped parsley.... I never want to see hummous again. Ever.

    Corn kernels - a LAME excuse for an ingredient in salsas and fillings for things like samosas, at any time. In fact, corn kernels are the #1 food found in stomachs during autoposies. Whole. Those undigestable thingies should be banned.

    Chopped parsley - The day when chopped parsley became a flourish, then a sprinkling, then a torrential downpour on plates, the same way icing sugar became the cocaine of the pastry chef - icing sugar shaken over every dessert.

    100% plant-based rennet

    in Food Traditions & Culture

    Posted

    Thanks to Trader Joe's for the neat chart!

    Thanks Gifted Gourmet. Very informative, but I think they have this quote the wrong way around.

    Rennet is the dried extract of rennin.

    Rennin is the dried extract of rennet. Rennin is the enzyme. It's a little confusing.

    s

    100% plant-based rennet

    in Food Traditions & Culture

    Posted

    Not that I am a vegetarian, but I'm fascinated with natural - not genetically modified - plant based forms of rennet that are used to make cheese.

    I have just heard about an artisanal cheese from Portugual that uses thistle rennet to curdle the ewe's milk.

    I have also heard about fungi being used but haven't found the cheese. I have ordered the Portuguese cheese - Azeitao - and am hoping to discover other artisanal cheeses out there using plant rennets. Just because.

    Anyone have any suggestions.

    Victoria Restaurants

    in Western Canada: Dining

    Posted

    You might want to pass on the Dominion. There are many small B & B's around the downtown area, as well that could be worthy.

    The Magnolia Hotel on Courtney St., downtown, might fit the bill. Great room amenities. A boutique-ish hotel.

    Sorry don't have the contact info here right now - the bubblebath awaits!

    Swan's Hotel closer to Chinatown just did a major room reno, very comfy, good on site brews, again centrally located.

    I like the looks of the Marriott rooms. Ask for something away from the construction going on on the one side, which will start enthusiastically on a Monday morning.

    Laurel Point - kinda of out of the loop

    Fairmont - its a historic building with great views of the harbour

    The Delta Victoria Ocean Point Resort and Spa - whew!, I've been practicing that! - across the Blue Bridge, just opened up their million dollar new restaurant Lure. Looks very promising.

    Any room at the Point with a peaceful harbour view would be ideal. Good energy there right now, with the new restaurant and all.

    Over and out.

    Shelora

    Victoria Restaurants

    in Western Canada: Dining

    Posted · Edited by shelora (log)

    I suggest going to the latest contender, Rosemeade.

    Take a cab to this new swankly renovated McClure mansion in sunny Esquimalt. Not much is really lively on a Sunday night in Victoria I'm afraid.

    Rosemeade has a great wine selection with a good focus on B.C. and fun surprises like the Oregon sake by the glass. The food is remarkable.

    Richard Luttman - chef Mark Wachtin - dining room manager.

    The kitchen is drop dead gorgeous and they will have a chef's table soon. Hey maybe when you are in Victoria. Give them a call.

    Appetizers - Whaletown bay oysters with a champagne & shiso leaf ice

    - Digby scallops topped with bone marrow - given a slight torching on the top - served over dandelion greens, fennel & vermouth puree, veal jus

    - chilled rare lamb loin, arugula gelee, artichoke salad, white anchovy dressing.

    Mains

    - 6 hour braised veal cheeks (in Pinot Noir), grilled spring asparagus, creamed cauliflower, red wine froth

    - butter poached halibut, lobster (big chunks) whipped yukon golds, shellfish reduction

    Wine pairing with each course. Great fabulous interior. Swank bar for appetizers and the most amazing fireplace - looks like its floating.

    Price point is comparable to other restaurants in the city. Mains $24 to $29. salads and appetizers, $8 to $15.

    Rosemeade dining room at the English Inn, 429 Lampson, 250-388-4353 toll free 1-866-388-4353

    heavily cologned diners

    in Restaurant Life

    Posted

    I know both male and female diners are guilty of this, but there is a fairly common scent/cologne for men that always seems to be applied over-enthusiastically.

    We were practically asphixiated the other night at dinner. We weren't exactly sure where it was coming from as it would waft over every ten minutes or so. It was impossible to concentrate on the wine or the food for the seriously vanilla scented cologne wafting our way. At times so strong, we felt like our eyes, nose and throat were about to bleed.

    Now that we have nipped the cigar and pipe smoking in the bud - smoking banned everywhere here - and we are working on cell phone use in restaurants - it's time to address the heavily perfumed diner. It's damn offensive!!! Just a little note on the bottom of the menu may do it.

    Please and thank you.

    Foodie mag recipes

    in Food Media & Arts

    Posted

    I've had the most success with Saveur recipes, some of them have even been transferred to the best loved/stand-bys file. Martha has steered me wrong on many occassions, where i had to re-work the damn things numerous times. Gourmet and Bon Appetit have never been all that interesting to try.

    s

    Vancouver Island Restaurants

    in Western Canada: Dining

    Posted

    At the end of Becher Bay Road in East Sooke Park, lies a little trailer - in fact a whole bunch of trailers. Very rustic charm down by the dock for seasonal fishing pleasure.

    The little trailer beside the weigh station for your salmon is the Smokin Tuna Cafe. Only open from May to October, the gals at the Smokin Tuna serve hot or cold smoked tuna, hearty sandwiches on your choice of their homemade breads - multigrain, bagel, a stud muffin or foccaccio. Homemade soups - yesterday it was potato, roast garlic and chive top - organic salads Many themed dinners through out the season. Liquor license coming soon. Breakfast treats and fresh baking - rhubarb crumble - yum. Good value for home cookin'.

    Check out the housemade kelp pickles and the chocolate treats made by Jana - who spends her winters pastry chefing in Whistler. We picked up a few of her Valhrona chocolate otters made crunchy with rice krispies and some most excellent choc-walnut caramels.

    Their logo, "We at the Tuna are proud to say that we are 78.6723148% organic!"

    Homemade ice tea and kick-ass coffee. Great views of the water as you sit enjoying a smoked tuna sand and dessert. Picnic lunches for a fishing afternoon or hike into the park.

    Smokin' Tuna Cafe , 241 Becher Bay Road, Sooke. 250-642-3816 10 a.m. - 7 p.m. Closed Tuesdays

    Tamales with Duck Fat

    in Mexico: Cooking & Baking

    Posted

    I was doing 2/3 c. lard to 2 c. masa harina to 2 c. chicken broth and bit of baking poweder and salt.

    I found they would never cook - I don't know if its the altitude or lack thereof - but I steamed those things for 4 to 6 hours and they were still a little wet.

    So I went to 1/4 lb. lard to 2 cups masa harina and bit of baking powder and salt to 1/4 c. chicken broth. This approach produced a lovely cake-like crumb to the tamal that one can easily add other ingredients to without gumming it up - like zucchini or carne.

    I would go with this approach with the duck fat. What do you think? Or should I mix it with the pork, you're saying a liitle chicarron de pato. Are you saying just to flavour it or go for the ah... whole hog, I mean quack.

    I'll most likely start tomorrow morning. I am not going to let the fat go to waste.

    S

    EAT! Magazine

    in Western Canada: Dining

    Posted

    I really appreciate the EAT group portraits, although, perhaps it is somewhat unavoidable, some worthy chefs have been left out nevertheless. I, for example, noticed the absence of Stephane Meyer (of Piccolo Mondo, now Saveur) and John Bishop (of Bishop's), although the latter is special-featured only pages later.

    Now that I know the editors are reading this thread, may I ask this question: What's the proper way of associating the listed names with the faces of the 27 Vancouver Island chefs? Or is that the puzzle of the issue that comes with a prize?

    The call went out, for a time and place, whoever showed up got their picture taken. I believe it might be that simple.

    How to identify chefs with names? What an excellent question! Stay tuned for the next issue of EAT magazine.

    Vancouvers oldest restaurants (merged)

    in Western Canada: Dining

    Posted

    Any restaurants of longevity that are noteworthy in Victoria? Besides The Union Club I mean. Is the Shawnigan Lake Inn still going?

    Noteworthy as in.....? I mean, we still have the Dutch Bakery, coffee shop. Menu and prices haven't changed since the 1960's, - waitresses, too!

    Then there is Smitty's, cops hang out there, probably for the sole reason that nobody else does!

    Not sure about the Shawnigan Lake Inn.

    Do you bring your own salt?

    in Food Traditions & Culture

    Posted

    When our Zapotec friends come to visit, I make sure I have a supply of fresh serrano chilies on hand. These will emerge when we are dining out and it is quite entertaining to watch the faces on the wait staff, as our friend bites into a chile pepper during his meal.

    It too, am quite addicted to the chilies heat and have requested a side of dried chilies at the restaurants I know have them. Oddly, never problem with asking for chile peppers, so I don't have to concern myself with carrying that around at all times.

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