shelora
-
Posts
1,161 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by shelora
-
-
Zanatta is so beautiful and they have a killer white wine Damasco that I liken to a Portuguese vinho verde. The winery is definitely worth a visit. Also go to Venturi Schultze, but phone for hours.
Merridale Cidery is also of note - their ice cider is particularly brilliant.
There are a few vineyards in the Saanich Peninsula that provide an option for people with not a lot of time or for those hesitating taking the Malahat.
First is the award winning Chalet Estate in Deep Cove. The award is for their Ortega - and is worth the trip alone.
Chalet Estate is in a bonus location right across from the Deep Cove Chalet and after a delicious Sunday brunch there - overlooking the cove - you can manoeuvre yourself over to the winery for a tasting and purchase of a few bottles of Ortega.
Marley Farm Vineyards is also in the vicinity and specialize in fruit wines.
Enjoy the trip.
s
-
Glad to hear Mark Potovsky is still working in the industry.
I remember when he opened Angelica on 4th Avenue. This was the late 1980's. He was doing amazing food back then. I believe the restaurant was short-lived but very talented people passed through that kitchen with Potovsky.
I had my first salmon tartare there. Purple potato pancakes on the brunch menu. Amazing breads and desserts made daily. Ahh, so few places do their own breads anymore - in Victoria anyway.
I heard from a chef that worked under him at GM Place, that he would travel around on a golf cart -or maybe it was a electric wheel chair - with a bull horn, directing his staff. I find that image very hilarious.
-
Yes, please Bimbojones. I would love the recipe. I have all those chilies in stock and ready to be used.
Thanks,
s
-
What ever happened to chef Mark Potovsky?
-
Nice looking chilies you've got there ! I'm glad it worked. Do check back regarding cheese, crema and masa. The couple who make that stuff drive in from the outskirts on a regular basis. Perhaps next time you are in, ask at the counter. At least, I hope they are still making it.
I want to know what you are making.............
-
I second the El Sureno tip. On Commercial near 2nd. They might indeed have the dried chipotles, but last time I checked there was a couple making and deliverying fresh cheese, tamales and crema on a regular basis. They may also be doing fresh masa, worth an enquiry. But the store also carries Don Pancho brand tortillas out of Oregon. They are very very good, don't crack when you heat them up like most packaged tortillas you buy here.
You might also phone Gourmet Warehouse in Vancouver. They do carry ancho and guajillos. Don't know the quality, since I live over on the island and they don't deliver.
I can get dried chipotles here, so if you excersize all your options to no avail, let me know.
s
-
The salt is used throughout the restaurant at Club Intrawest. They use the coarse and fine on the table and in the kitchen.
There are street vendors along the walkways throughout Zihuatanejo, most of them selling wonderful braised meats nestled into a tortilla. I have never had a problem with getting dysentry or any other digestive problem in Zihua. Standards have vastly improved since the 1960's! I also eat regularly in the open market, it is a wonderful place for breakfast or early lunch. Observe the places that are the most crowded. I particularly adore tortitas de papas, chiles rellenos or a beautiful piece of fresh fish done mojo de ajo style.
You'll have a wonderful time and don't forget to post your findings when you return.
Shelora
-
Hi,
You just need to read further up the list for recommendations.
The restaurant at the new Club Intrawest is the tops. They have a solid wine program, the sommelier is a real pistol. They do wine pairings with the menu, which is pretty much unheard of in Mexico. The service is excellent and the food is stellar, utilizing locally sourced ingredients, another jewel of an idea that is almost unheard of in all the other 5 star properities in the vicinity.
Don't miss this opportunity to check out the hottest ticket in Zihua. Club Zi is open to the public for dinner and either the bar or the restaurant is stellar for sunset cocktails and/or a full on meal.
Say hi to the exec, Chef Glenn Monk and his team. They are incredible.
Have fun.
Shelora
-
Hi there,
I really like Mirjiana and her food, you just have to be in the right frame of mind for her tough love hospitality. Which I usually am. I bring her herbs from my garden to soften the blow.
The Temple. I just don't know what to say so I'm not going to attempt anything, except, late night, swanky drinking establishment. Loud and kinda sexy in a youthful no-body fat kinda way. New chef, haven't checked it out in early evening yet. I kinda get a feeling they are going for that snack, small plates focus. I promise to investigate really soon.I personally love the decor. It is so not Victoria. Practically every bar and pub here tries to go for that olde English pub theme. If I hear another celtic jig scratched out on a fiddle - 50 verses later - surrounded by dark wood and horse accoutrements, I think I'll run screaming into the night.
Yes, Foo Hong's. Look for the neon sign. A great stop for your daily quotient of Vitamin G (grease).
Saltaire, bye bye. With the giant very organized Canoe corp. right next door? I don't think so.
I do believe the space if for lease. Any takers out there in Vancouver?
Which brings me to another subject. This city is changing very fast. Down the street from me, in two directions, there are approx. 5 condos being built, with a few more in talks. Near Zambri's there are five more, with more coming. We have three more being sold right now near Chinatown. Across the bridge, we have scads more. And we're not talking seniors rest home condos. Those are being built in Oak Bay. This is going to be a very different place to live in five years.
If any of you have some long term goals that involve opening some sort of food establishment in Victoria - please no olde English pubs - we will welcome you with open arms.
Shelora
-
The only way I've had nopales raw is in juice. Damn good for you!
-
Oh, you definitely should go to Cucina for lunch. Mirjiana, the owner and chef, is grouchy and says whatever she wants, be forewarned. If you're a little sensitive, don't go. If you do, that's damn good eatin' - cash only. Oh, yes, she does't want her name printed either.
Dragon Allley, where she is located, is not Fan Tan Alley. The alley does have a sign posted on the sidewalk. Her resto is
Mo-le is always packed, healthy good home cooking.
Do go to Wild Fire and check out the newly installed grain silo and buy some bread.
Sooke Harbour House by the way, also has a special menu on which I don't think has anything to do with Dine -a-rama, but if you are out there, check out also Little Vienna Bakery for God's croissants and an apple struedel that is very close to perfection. And please pay attention to a little restaurant there called, Markus' Wharfside. YOU MUST GO.
And that is definitely slurpin' noodles, buster. Somedays, you just need to hunch over a bowl of noodles and make noise.
You could fight the hoards and go to the Noodle Box further up Fisgard for a hearty Thai curry noodle dish. Vancouver could use a Noodle Box, check it out.
While you are in Chinatown and in desperate need for sustenance, check out Loy Sing, the only butcher in C-town. Wonderful homemade stews served over rice are the draw here along with some barbeque pork or duck. Under $5.00 has you happy. And with some house made chili oil, that sets you up nice.
Then it will be time for a honey bun from Wai Lah Yuen, almost next door. Still warm, that is beautiful.
If you are not familiar with ReBar, that may be worth a check. Especially for juices and lunch. Lively and colourful.
And you have to go to Daidoco for lunch. Only open between 10 a.m. - 7 p.m., Mon- Fri. I suggest getting there before 12 noon. This is Japanese sozai, small plates, and is unbelievable in flavour, value and presentation. This place is fast becoming a going concern for chef's in town, checking out and supporting the new talent in town. Daidoco is in Nootka Court, where the bug zoo is, on Douglas, near Hugo's and The Strathcona.
And the newest pub we have is the Irish Times. If you can locate the confession booth, I would suggest you snuggle in there for a Guinness and some stodge.
And a locals favourite, is Ferris' on Yates. Sweet potato fries, burgers as big as your head, a big bowl of the restorative chicken penne soup, great service and a back booth on a dark and stormy night and you are set. Good martinis.
That's it for now. I should go to work.
Have fun in sunny Victoria.
Shelora
-
Most places missing from the Dine Around have reasonably priced menus to begin with. L'ecole and Zambri's for example are small and always busy - even at this time of year - and the Dine Around is unsuitable for them. That's my guess. I had lunch with Peter Zambri today and I forgot to ask him about that. Too busy slurping pho.
s
-
Reading all your posts has been the most incredibly fascinating, gut wrenching, real, gritty, f***ing amazing experience I've read about in a very long time.
Truly stunning.
-
Wow! That is quite the haul.
I have a question about the alarm system they have installed though. Most alarms have motion detectors and would detect movement inside the restaurant.
It definitely sounds like an inside job. Hope they find whoever did it.
-
What is the bread made from? Rye or Wheat? Does it have the addition of molasses?
-
I do recommend buying them either from a reputable butcher in the city or someone who is raising their own.
In Vancouver I would phone Oyama on Granville isl and see who they would recommend for kidney purchasing.
s
-
I have heard that many times, but my guac is never around long enough to turn brown.
There are also certain kinds of avacadoes that brown faster than others.
It can't hurt and anyway it looks rustic with the pit in the middle of the bowl
-
"If China goes to chemical fertilizer and away from human fertilizer, is salad next?"
Hold on. Whaddya mean?! We get wonderful produce from China here. How could they possibly export it if it indeed has been grown with the aid of human fertilizer? Is this what is referrred to as deadly nightsoil?
Are we just talking about salad greens or all vegetables?
-
Does a salad have to be vegetable based? Our butcher in chinatown makes wonderful soy braised pigs ears and they are served cold and sliced very small. His wife actually called it a salad. It is super tasty.
Kimchee is more of a condiment than a salad. Although, I eat it like it is a salad.
s
-
A Japanese restaurant here (Victoria, Canada) is offering onigiri three different ways. My favourite is just the plain rice onigiri - formed with the aid of those plastic forms - soy roasted. Soy sauce - with other secret ingredients - is painted over the tops and bottoms and roasted under a broiler to obtain a yummy crispy top. Just like a savoury rice krispie! Very very good.
s
-
Thanks guys!! Lola is in. And since I have been jones-ing for Greek food for the last six months, this may be all I need. I love it that you can have brunch on the weekends starting at 7 a.m.
If anyone feels the urge to check out the restaurant scene in Victoria, B.C. let me know I would love to return the favour and recommend the best we have.
Cheers,
Shelora
-
I've got three molcajetes, collected over the years, now I use the biggest and deepest one.
My blender, that has replacement parts as needed - which I take to Mexico to get, because there is no such thing has blender replacements parts in Canada.
My cast iron griddles and pans have proven to be invaluable for toasting chilies or spices, making quesadillas, frying chiles rellenos or heating up tortillas.
Hand held lime squeezer in different sizes. The other thing I have purchased in Mexico are different sized sieves, ones I've never seen available here. They have worked magic for straining chile mixtures and juices. I do have a metal tortilla press, but desire a wooden one. Must make room next trip.
I could spend hours in the housewares section.
And now for a commercial break,
Oh, has anyone purchased, I guess it's pumice stone, used for scouring pots and pans? Wow, it is miraculous. No need to buy nasty chemical cleansers again. I watched a woman cleaning a pot in the market once with the stone and had to get some. And, it doesn't scratch! Grease and grim comes right off.
Jay Francis, - great post on the plastic plastering tool! That is creative thinking.
-
Excellent post on the Union, many thanks, tighe. It's going on the list.
shelora
-
I was there last in the summer where I did a blitz.
Le Pichet, Harvest vine, Zoe's, Buenos Aires Grill, Metropolitan for happy hour, La Carta de Oaxaca, Viceroy for gold fish snacks and martinis, Salumi, a taco joint, 714 Pine, an olive oil joint, Macrina and Matt's in the Market.
As you can see I'm serious. And we can put it away when we set our minds to it.
I will be having dinner at Le Pichet again the first night, but that will be over by about 9:30 or 10 p.m. Then we will be free to survey the buffet table, as it were.
I missed Lola's last time, that had just opened when I was there, what do you guys think of Lola's?
What does Union serve? Cascadia? Does one eat Crow at Crow
With thanks,
Shelora
EATING IN THE DARK
in Western Canada: Dining
Posted
I am searching for the name of that Vancouver restaurant that was serving food in the dark. Did anyone go there? What was it like? Did it really exist or was it a dream?
Thanks,
Shelora