shelora
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Posts posted by shelora
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I'm seeing red
The Rosemeade is doing a special rouge theme for V-day. This is where we'll be going. Don't know if there are still seats left, but worth checking for you and yours.
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Lavit Brut Rosado, Spain
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Foie Gras & Chicken Liver Terrine, pomegranate, blood orange, hazelnuts & lambs lettuce
Sauternes chateau d armajan des ormes, France
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Rare Ahi Tuna, roasted beet carpaccio,quail’s egg, warm olives, shaved fennel, truffle sour cream
Faiveley pinot noir 2002, France
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Goat cheese, basil & roasted garlic "spring roll", pepperonata
Nichol vineyards maxine’s dry rose, Okanagan
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Prawn & scallop sauté, tomato risotto & soybeans, bulls blood greens
Alderlea pinot gris 2004, Vancouver Island
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Horseradish crusted venison, black pepper gnocchi, shiraz-shallot puree
Vasse Felix- adams road shiraz 2003, Australia
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Duo of chocolate, Cassis sorbet
Elephant Island cassis, Okanagan
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Government Street update
We still have the tacky tourist shops, they serve their purpose very well and damn if there isn't a 7-eleven now, but there are signs that Government Street is pulling up its support hose. Along with the newer CFD restaurants along the street (Ric's and the rumoured Earls), these signs of quality change are not only for the seasonal tourist throngs but for us locals aching for something new.
First, a local coffee roaster and purveyor, Mirage, has opened up a beautiful cafe one block from the inner harbour. This is a bold step for a small local independent business. The baristas do that art thang with your cappuccinos and lattes and do it well. Coffee supreme.
Next block, the Mission Hill Wine store is a God send. The dark wood interior, gently lit draws you in immediately and is a welcome respite from the tacky. Wine and tastings, packaged goodies from the winery and local catering celeb David Feys
And in a long deserted restaurant, comes a French cafe. Slated to open in April - name still pending - pastry chef Pierre Bourget (formerly of Brentwood Bay and a stint in Whistler) will bake butter croissants and other French pastries along with 12 kinds of bread. The menu promises to be simple; soups, salads (think duck confit), and a homage to Montreal with in-house smoked meat sandwiches and cold smoked lox.
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Shelora - old Bis Mereno location.
After scouring through the links, it was nowhere to be found. Thank you.
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Sounds exciting but I can't find your address. Where are you located?
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James,
At a recent multi-course dinner in Richmond to celebrate Chinese New Year, we found that the Millefiori (a white wine blend) from Venturi Schulze - a neighbour of yours - to be very palatable and worked well with all the courses. It is a blend of Siegerrebe, Madeleine Angevine, and Ortega. Slighty effervescent, good acidity. We have enjoyed it numerous times with Chinese food, being a staple on the small but descent wine list at J & J Wonton Noodle House.
Our neighbour at the dinner, none other than Zucchini Mama, was enjoying Obsession from Ironstone Vineyards, a very floral wine.
Your menu has some parallel to ours, Cantonese with subtle clean flavours.
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Perhaps Silverfish and Chips, then?
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One day I'll make Mole from scratch. And one day I may just read all of Proust's "A la Recherche du Temps Perdue" instead of just using the book as ballast in my suitcase.
In the meantime I still love the stuff and want to have some chicken mole for dinner so I'm stuck with the pre-made stuff, right?
On a recent trip to Oaxaca I picked some Mayordomo Mole Negro and Rojo. It is wonderful. However, I can't help but think I was too timid not to bring home some of the other mole available in the market in Oaxaca. The Mayordomo jars just looked convenient and way to travel with whereas the mounds of mole looked a lot less convenient.
Just what is the scoop with the jars vs. the mole sold in the market?
First of all, doesn't albondiga sound so much better than meatball?
I like the Mayordomo products. Sorry to say though, they've been in my refrigerator a bit too long, I'm afraid to look.
The only difference, in my opinion, between the Mayordomo and the stuff you buy in the market besides packaging is recipe. If you have observed the ladies with their buckets of ingredients to get ground at the molinillo - usually takes place at one of the Mayordomos near the market - they will all have different amounts of this and that that make them their own.
But there is nothing wrong with the flavour of the Mayordomo moles and nothing to be ashamed of if you are not making your own from scratch.
I just happen to like hell fire in the kitchen.
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It's that time of year again.
Dine Around & Stay in Town is now accepting reservations at all participating restaurants. For a complete list of participating restaurants with their corresponding menus, take a meander
http://www.tourismvictoria.com/dinearound
The Launch Party is on Thursday February 16th Full details HERE
Hope to see some of you there.
Note: there are no CFD restaurants this year.
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Hi guys, I thought this would be the best place to ask if anyone knows of a caterer that is good and reasonably priced (or is that too much to ask?
)Event is a luncheon for about 50 -ish people and the location would be in a downtown office. Not sure what I should be looking for so if anyone has any suggestions or recommendations they would be greatly appreciated. Thanks!
Check these folks out.
If you need extra servers, I can whip around a tray of canapes like nobody's business.
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Single estate mezcal and meatloaf with melted cheese, consumed while in a bubble bath with loud music playing in the background.
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As for cocktails, I would skip temple and head to either the bengal lounge for classic cocktails made properly, otherwise head to brasserie for the same in slightly different surroundings.
I would nominate the Marriott (corner of Humboldt/Fairfield, next to the Exectuve House Hotel/Barkley's Steakhouse) for a drink or two in the lounge. Jaymes and Hector are very good at what they do, and it's a beautiful room. Don't know about dinner, but the "new" chef is very, very capable. I haven't heard too much since I left ....
For lunch, try Sally Bun on Fort, near Cook. They run about $2.75 each, and one is enough for lunch. I gather they are similar to a kolachy, and they are delicious. Also on Fort near Douglas is the Dutch Bakery. I probably give it too much credit for nostalgia's sake, but it's also excellent for a light lunch, or afternoon sugar/coffee hit.
Also, Spinnaker's is a very nice, short walk (or bus or taxi) trip from downtown. Excellent beer and food. I have yet to have a bad meal there. Except for the fish and chip incident, which I should have seen coming.
Happy hunting!
-- Matt.
Ah yes, Matt. The Marriott for cocktails. I'd forgotten. Hector and Jaymes are two excellent bartenders and the room is cozy by the fire.
It's interesting to hear everyones take on where to go in Victoria. Great suggestions all round.
I'll be on the lookout for Zucchini sightings!
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Let's put Frank Bruni to work. I'd like to see him continue with his work experiences to encompass other aspects of the restaurant industry.
One week washing dishes, the next prep cook, graduating to grill bitch, then the line, etc. Kind of like a reality TV series but in print.
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I like the cookbooks from Workman Publishing. They make them affordable and cram in a lot of information and recipes. Thanks for announcing your book. I look forward to it.
s
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My choices so far: Chocolat Chocolatiere de Victoria 703 Fort Street
An excellent choice for chocolate. I would like to add that if you are in Sidney, check out the chocolatier Lunns. Their local wine-soaked cherries dipped in dark chocolate bring you to your knees, they're so good.
Daidoco- early dinner on friday
Really early, sometimes they close early if they sell out.
Choux Choux
Lately, they have been serving a $6.99 Plat du Jour. Amazing value.
Temple for cocktails and maybe the chocolate trio dessert.Don't forget the dark mysterious bar at Brasserie L'ecole and the private confession booth at The Irish Times, if you want to unburden yourself over a pint of Guinness.
The Rosemeade is so exquisite for lunch/brunch or anytime. I'm sure you'll love it.
Will you be travelling with Zucchini Papa? Either way, enjoy the city.
Shelora
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Congratulations to Frank Bruni for coming out from behind the table and seeing the other side of restaurant life.
A fun read.
s
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Any ideas where to find Cavolo Nero/Tuscan Black Cabbage in town? The ribollita gods must be appeased. It's also refered to as black kale, if that helps.
Have you tried Tuscany? Tuscan Black Cabbage. For Pete's sake.
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I have seen something similar to the photos posted. There was a short-lived Japanese restaurant - in Victoria - that served a glutinous rice patty. That's pretty much all they served for lunch.
I think the photos show a better concept. It's kind of like the forerunner of the rice krispie square. But savoury.
Daidoco here in Victoria serves a roasted onigiri that I adore. Basically pressed sushi rice, brushed with their house soy sauce and roasted under the grill so you get a crispy coating. Delicious.
I have used wild rice in the past as a savoury pie crust. Mix cooked rice with egg and parmesean and press it into a pie mold. Bake until set and then use a quiche mold or whatever.
I've veered off topic a bit, but I think what they are serving in Toronto would fly in Vancouver.
Get cooking, Vancitygirl.
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A few more for the January list this year are J & J Wonton Noodle House, closed until March 1st. Rumour has it that they will be opening only for lunch upon their return.
The Blue Fox is closed until the 28th of this month for a much needed reno and vacation. I feel sorry for the folks that have been wandering around in front of the place, confused.
Hugo's is undergoing a major renovation. A new look. A new concept. Stay tuned.
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What is its history? Was Greg at Brio one of the orginal owners/operators?
Original owners were Mark Finnigan, his partner Helen Bell and Greg Hayes, now owner of Cafe Brio. Sylvia Marcolini (now co-owner of Cafe Brio and partner of Greg Hayes) waited tables there. When they first opened, I believe there were other investors, but that was before my time.
Greg was in charge of front of house, Mark, the kitchen and Helen Bell headed up the bread and desserts.
I could go on.
And yeah!!! Brasserie is open. Let's storm the bastions!
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An important building block for food writing, I believe, is experience working in a restaurant. Part time, full time, front of house or in the kitchen. Get to know the daily, back breaking hard work that goes into feeding the masses.
i have to disagree with this. restaurant cooking has very little to do with home cooking, which is what most food writers write about. in fact, in general, i think one of the biggest shortcomings of food writing today is an overemphasis on a select group of professional chefs. there is a much bigger world out there.
now if you're talking about restaurant criticism, which is a slightly different field, then perhaps i can see the benefits of a little time on the line.
I have to agree with Russ -- one could extend the argument that one should also work as a field-hand in farm or dairy, spend time in a butchery, or as a service agent in corporate prep-centers from which the bulk of our food originates. A restaurant is only one outlet for the greater picture of food in our culture. Working in a restaurant is only one facet of that larger picture which we food writers embrace.
An excellent and very important point Caroline. I totally agree on extending ones experience out to the farmer's field or the corporate centres. There are so many aspects of our food culture that need to be investigated.
Stories are everywhere.
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An important building block for food writing, I believe, is experience working in a restaurant. Part time, full time, front of house or in the kitchen. Get to know the daily, back breaking hard work that goes into feeding the masses.
Another important point, be curious. Travel, eat - fearlessly - cook, read and write about your experiences.
And like some else said up thread, "don't quit your day job."
Many people entertain romantic notions about being a food writer, like you eat for free in restaurants. Nothing could be further from the truth.
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Exquisite evening. Many thanks to Canucklehed and Mooshmouse for organizing. Great restaurant, great service. A special thanks to Lee for translating all my questions and seeking out the answers.
Very subtle balanced flavours, I enjoyed everything brought to the table, except maybe the goose feet, which was too much about the texture. The jellyfish was a wonder of tenderness and redolent with sesame oil. And you are right Daddy A, the fried rice was incredible.
I was also intrigued about all the dipping sauces that spun around the table, especially the fermented tofu whip. (I feel some research coming on).
Hope we can make the trip over to Vancouver again if there is another dinner planned. Keep 'em coming.
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From my experience, January closures are regular fare in Victoria. This is a time not only to separate the wheat from the chaff, but a time when restaurants refurbish, renovate, go on holidays or generally take a breather before getting into the new year.
(J & J Wonton is closed until March 1st this year).
Why certain restaurants become successful and others not is something of huge debate. We could discuss that topic until the cows come home.
Another quirk of Victoria restaurants are the amount that close two days a week - usually Sunday and Monday. This drives me crazy. Even in the heat of summer tourism, they stick to their ritual of two days off a week. Crazy lil thing called Victoria.
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I was very interested in your post on Capilla and your post on Sierra Juarez. My wife and I are traveling to Oaxaca next week. Can you give me a little more information regarding the two restaurants?
In particular, would you recommend going to Capilla on a normal day? That is, not as part of a group, but simply to visit the restaurant? That brings up a more basic question, is the restaurant open to the public, or do they only cater to groups?
It's open everyday to the public.
Rancho Benito Juarez: Clearly, Sunday is the day to go, but do you think it would be worth going on another day if we cant make it on Sunday? And further, if you had to choose (recognizing, it would be best to go to both) between Tlamanelli and Ranco Benito Juarez, is there one you would choose over the other? Should we make any prior arrangements or can we just show up. Last, do you think we could drive there ourselves? At the moment, we are planning to rent a car, but are not finally decided on that.You can go any day but Casa Piedra is closed on Saturday. There is also a trout farm up there should you find yourself up there on a Saturday that serves comida. Between Tlamanalli or Rancho Benito? Two different things really. If you have never been to either, I would consider going to both.
Driving up to Benito Juarez? Mmmn, are you familiar with manoeuvering hairpin turns? If so, go for it.
Any other updated thoughts you have on Oaxaca and the surrounds would be great. I have looked through the old posts, including the Oaxaca dedicated posts, and have some ideas, but the more the better. My wife and I are very excited. She is half Guate (and that half is half Mayan) so we are also looking forward to "comparing" the indigenous culture in Oaxaca, with that in Guatemala. We are also bringing our seven month old son, so that we can begin exposing him to his Mayan roots (or more realistically, begin exposing ourselves, so that we can expose him later).There is some very helpful information on this forum, especially about Oaxaca. I'm sure you'll have a great time exploring and having your own unique experience. Don't forget to post about it when you get back.
Openings and closings (2006–2008 part 1)
in Western Canada: Dining
Posted
Chocoatl, House of Chocolate. 1127 Mainland. Opening real soon. Serving a very creative menu of hot chocolate