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Everything posted by kurtisk

  1. I don't know if I'd go out of my way for the buffet there... ← for the record, it was brunch... <3, k
  2. On an idle Sunday a few weeks back, we pigged out at the River Rock Casino buffet. We didn't eat for the rest of the day, it was rather inexpensive, and all things considered, the food wasn't half bad. AND you can try and win your money back! http://www.greatcanadiancasinos.com/riverrock/buffet.html k
  3. I went to La Casita in Gastown the other day and it was excellent. Particular faves are the Tortilla Soup and the Floutas. Everyone I know who've been have become converts. Nice little bar area too, and the food is quite authentic. Not quite as authentic as Tacos Mexico Rico/Sabroso, but since the former are liscenced and the latter are not, I'll be returning to La Casita first... k
  4. I'm with Andrew, that's some damn good comedy right there. k
  5. Thanks! That's an awesome response and here's hopin' you get well soon! (Stellar's Jay helps...) <3, k
  6. Hi Laura, As someone who's had many Pan-o-Pan wares over the years, and adding a disclosure of them being personal/professional pals, here's my take: ~ Like you said, it's tough to remember to think to thaw something out hours before it's meant to be eaten, particularly when you're not well. I don't think their food is meant to sustain a sole person for days on end. It's more of a place to go when you're entertaining or responsible for providing a certain element of food at a social event. In that manner, I don't think it's a stretch to start thinking of things a few hours before, hence becoming a non-issue. ~ You seem quite concerned of the bright pink colour of the beet and goat cheese cream. Um, you know how purple and inky the colour and residue of beets can be, yeah? Is it not a simple equation to realize that the addition of white (goat cheese) would result in a bright pink colour? I'm mildly baffled at your perplexity of it. ~ No, there's not a "lot of vegetables in the store". That's simply not what they do. It's easy enough to go a door or two down (or anywhere) and pick up some greens, etc., probably for a lot cheaper than what they would have to charge. They have a specific focus in their business, and being a General Store isn't one of them. Maybe my back's up because I feel they're hard workers who do a good job. Maybe it's because I consider them friends. Either way, I just felt it necessary to clarify the target of some of your perceptions. And since you know I love you, I'm sure you understand, k.
  7. So is it a given that Whole Foods did them in? I know it's a tempting hypothesis, but do you know this to be fact? k
  8. Provence has a program, and I find that most restaurants will do take out if you call at reasonable times. k
  9. ~ We went to Yuji's after the Wine Fest and it was incredible. Nice little wine list, comfy vibe and the food was inexpensive and awesome. The Boiled Chicken Salad, Kiwi Rolls and Tuna Trio were our favourites. So lively and fun there! ~ Kitsilano Restaurant or "Kit's Cafe" to locals for an early afternoon breakfast. For $3.95, it's the best deal around with eggs, bacon, good hash and great thick-cut toast for sopping up eggs. ~ Nat's Pizza for Chorizo Mushroom, Pesto Artichoke & the always-necessary Margarita. I brought some in for the kitchen boys today. Good, rustic thin-crust pie... k
  10. I don't think that's set in stone yet. They've only had the first public forum on it with at least three more scheduled. My initial instinct is to go for it, but: a) I don't live around there. and b) I've not done the proper research to be fully aware of the pros and cons. Info here & here... k.
  11. I've always thought Sherwood had a nice rack... k.
  12. A more appropriate concept, for one! k
  13. As has been lamented before, it's a snippy, insulting form of writing that is not found elsewhere in the Globe. The schadenfreude thing. Keep in mind that many critics, colleagues and customers have had absolutely wonderful experiences. For someone to suddenly have such a harrowing time is somewhat suspect to say the least. Also keep in mind that there are two sides to every story. Some people can be quite difficult to serve. Some can have personal/professional vendettas. There are many elements that may or may not be involved. As a discloure, Habit are very good friends of ours. Part of the reason we get along so well is because they are very nice, professional people and good at what they do. Honourable colleagues who the respected food media have all spoken well of. Period. k. >Edited to add that the "two sides to every story" comment isn't Gill-specific. Most critics are difficult to serve, servers walking a fine line between fawning, nerves, big expectations and the feeling of possible impending doom
  14. Looks like Andrew writes about <ahem> Century in Waiterblog today. Best of luck, boys! k
  15. ~ The Oyster/Beer Valve thing from Nu. ~ Any Andrey Durbach soup (Parkside). ~ That Scallop Ceviche Salad from Cin Cin. ~ An old school grilled Caesar salad from Raincity Grill. ~ The Flamed Mackerel from Hapa Izakaya. ~ Some Memphis Blues Pulled Pork. ~ The Foie Gras / Brioche at Chambar. ~ Jeff's Pork Tenderloin w/ Aplle Goat Cheese Crumble (here at Aurora). ~ Vij's Lamb Popsicles. ~ The St. Honore from Sweet Obsession. ~ Any 3 BC cheeses (surprise me!). Washed down with: ~ Joie Pinot Noir Rose ~ '01 Black Hills Nota Bene ~ A Sun God Wheat Ale from R & B ~ Domaine Combret Gamay Ice Wine Fuck it! I'm gonna do all of this on the weekend! k.
  16. Along a similar theme, but if you're into trying something new, the Chocolate & Sour Cherry Brioche at Sweet Obsession is killer! k
  17. http://www.cnn.com/2006/TRAVEL/DESTINATION...r.ap/index.html k
  18. From everything above, it sounds like Winnipeg has plenty to tout and a good amount to work with. It seems (from what we read here) that the issue is how to market it properly. Between your Restaurant Association, Chefs and media, there must be room to work. A cohesive commitee seems to be the answer. It's concerning though, that most with enthusiasm, ideas and comprehension of this seem to be from other parts of the country (on this board at least). Sounds like someone is needed to be a leader in promoting and supporting the Winnipeg scene, and it appears that you (Pam R) are in a good place to either be that person, or be a catalyst to increase its growth. You must have many colleagues who share your passion, insight and vigour. Odd that we don't hear from them 'round these parts. k.
  19. ...a very good point. Even if it's assumed (as mentioned above) that those within a certain radius aren't exactly typical "culinary tourist" folks, then it comes to marketing marketing marketing to make them think they are. And, yes, with the festival tie-in- there are huge opportunities with the 3 F's : Folklarama, Fringe & Folk. k
  20. 100% There are pros and cons to this type of thing. Now, I haven't been back to Winnipeg in a few years, but I know that consistency of produce and availability of fresh ingredients can be a hurdle. In saying that, and agreeing with canucklehead's point, putting the emphasis on the Jewish, Ukrainian, Polish, German, Russian, Italian, Aboriginal & Filipino roots of the city would be putting it's best foot forward. Many ingredients for typical dishes in most of these cuisines are available year-round, plus putting an emphasis (or spin) incorporating local grains, berries, beans, cocoa, nuts, bison, elk, beef, pickerel, orange roughy, goldeye, etc. would highlight a local aspect to these cuisines. I believe that Folklorama is still the #1 tourist attraction in Winnipeg, celebrating all things (particularly foods) ethnic. In selling the city as a culinary destination, I think a page or two could be lifted from the Folklorama notebook. It simply makes sense to build from that. My favourite culinary memories of Winnipeg include perogies, kielbasa, borscht, matzo ball soup, falafel, grilled pickerel caesar salads, Filipino buffets, latkes, knishes, lox, bannock with cream cheese, sauerkraut, etc. Many parts of the world coming to the same table. I believe most expats would agree, and that's where I think your market is. k. -edited because sauerkraut was hard to spell the first time around ; )
  21. I'm talking about other threads as well, there seems to be a lot of talk of customers not "behaving" as they should and points given toward manners in which they can behave as to not appear "cheap". k
  22. Hey Chris, First of all, DOV is strictly a short term event that aims to put bums in seats during a notoriously slow time of year. Is it a success in that manner? Absolutely. You have to realize that this is a world wide concept that has been extremely successful in NYC, San Francisco et al. I still do not see anyone on the losing end of this venture. Does it nurture new regulars? Yes, it does. As many as some would like? Probably not. Word of mouth increased? Obviously it does. Word of mouth occurs no matter what people spend. Has awareness of us been increased? A resounding YES. I'm also not surprised by waitstaff triage, I'm just slightly dissapointed by beggars who apparently feel they can be choosers. Majority of bitching on this thread has not been by service staff. Is this a Boxing Week Sale? That's up to each venue. We've not lowered our food/service/professional integrity one bit during Dine Out, and it's come back in spades. We've sold more reserve wines, mineral water and food than normal because we haven't "dumbed down" in any capacity. There is a balance of responsibility involved here. Otherwise, I refuse to be on the hotseat for not shit-talking our customers, shit-talking TVan for putting this event on (no one is forced to be involved), or freaking out about hot water and lemon. I'm, frankly, disappointed that I'm being taken to task for not being bitter. k
  23. I can't believe all the bitching about any clientele being good enough, worthy enough, rich enough, spendy enough, savvy enough, etc. We were packed for the whole damn thing, fairly busier than we would have been in late January, and many people had the chance to try us out for the first time. Even if not one of them ever come back, we still win, having had three weeks of completely sold out nights. We don't "rank" our clientele and it surprises me how many feel the need to. I don't think that's what this is all about... k.
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