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Lee, thank you for the pics, food descriptions, and the laughs about the cleanse. It will be easier to order when I pull out the printed copy of your pics and just point and say, I want all of this! Oishisoooo, as the Japanese say. (Looks Delicious!)

Adesso doesn't strike me as being "kid friendly" so I'm confused about this recommendation unless they do takeout that you can enjoy on the beach. I think there was a discussion about this, anyone have the link? Sun Sui Wah on Main Street is very friendly...I have enjoyed many innocent faces there.

After buying a brand new EdgeSelect Electric Knife Sharpener off of E-Bay I want to say, "Don't write off mail order". I saved $50 even though Canada Post takes their $8 - $9 cut delivering it. I like supporting local businesses, but I also like to look out for number 1, me. Check E-Bay, it's easy to do.

A surprise spinach salad was found on a Sunday night at 11 p.m. at the Five Point Pub on Main St. at 16th. I wanted to eat something light after finishing work and Umami was only serving drinks so I went closer to my neighbourhood. The menu reads as typical pub fare, but if it's anything like the salad, I think some good food is there. Can't find the bill right now, but I think the salad was $9.00 and easily could feed 2 people. I didn't think I could eat it all, but only left 2 bites. What I liked about it was I could taste the natural flavours of all the ingredients. Spinach (not one wilty leaf to be found), chick peas, dried blueberries, red onion, peppers, feta (asked for light on the feta), black olives, candied pecans, and maybe more (?) A light vinaigrette that didn't take over. The table nearby asked the server what it was as she carried it past them. It was a beautiful salad. Downside, busy and noisy room for a Sunday night, but it is a pub.

There was rumour that Arne was opening a new business because they needed a place to store all those Hawaiian decorations. I wonder if Spam will be on the menu?

I am the cheerleader for Northwest and although I tried to get them to pay me for it , they wouldn't as they know their school's reputation can stand on its own. I was in their first class when they opened in April 2004. As a mature student looking for a short term program, it suited me best. My brain was filled with a lot of info in 4 months and so I find now that I'm working I need a lot of review as I may have only done something once in school and in smaller quantities. Unlike HK Dave, who I think had some cooking experience before NW??? (isn't that right?) I had none. I liked the curriculum of NW as well with lectures being short, debate welcomed, and lots of hands on practice. Chef Tony and Chef Christophe (instructor owners/previous instructors of Dubrulle) were always available and didn't paint any unrealistic expectations of the industry. Even now, it's been a year, and I know I can still go to the school and they will be there with open arms to help me and give me advice. When I went to VCC I got the same feeling, but I just couldn't see myself committing to a year. I was anxious to start working in the industry. I did go to Dubrulle aka Art Institute and Pacific for an orientation, but felt like the students were just numbers. Perhaps that has changed with the new competition in town. The only beef I have about my school is that they didn't have a can opener so at my first job although I was staring right at it, I didn't know it was a can opener and didn't know how to use it. For those of you not in the industry commercial can openers do not look like the ones you have in your kitchen drawer. It was embarassing for the new kid on the block. Tomorrow I'll be calling NW to make sure they have fixed that glitch. In summary, give me an N, give me an O...very happy with NW.

I agree completely. Like I said before, I won't be muzzled for not having the ability to describe a dish like a food writing pro.

Yup, I heard that. Also heard, "the Wedgewood is the worst place to work" and "it's good to have the Wedgewood on your resume", also heard "VCC is churning out students faster than any assembly line", but is "probably the best school in Vancouver" and "West only pays $10, but you have to work 15 hours plus a day" but "the knowlege you will receive is worth it" etc. etc. The rumours abound. Tell me, Chef Neil and other employers, how does one know who is hiring? I heard it's by word of mouth, but no one told me you were hiring. Sorry, although I'm the perfect candidate I have a job. But, maybe I need a second job like so many other cooks have so they can pay the bills. BTW, can you elaborate on: "the attraction of an interesting career with an independant restaurant". I just need a reminder from time to time. Thanks.

"Authentic French bread", not sure what you mean by this, but my fave places for bread and pastries are Marseilles Cafe on Cornwall and Yew (get takeout to enjoy at the beach), La Baguette at Granville Island, or La Petite France on Arbutus and 10th, 11th??? It would be interesting to hear what your friends had to say about these places. Hope you enjoy them.

I want to remind everyone that some of us Vancouverites participating in this forum are not as well dined as Auberge de la Charme or Mugaritz (heck, as soon as I finish here I need to go look these places up to see where they are and why they are so great), not as articulate as Jaimie Maw, nor as witty as Keith Talent, and that is why I (we) can not describe some of our dining experiences other than saying "I didn't like it." If this means I am to be muzzled...well, its just not going to happen. Unfortunately, others on this forum don't have the same armour and choose not to post negatively because of the backlash that may come as a result. It's not that they are lenient necessarily, just more puppies, flowers, and softer armour. Having a more sophisticated tongue is, of course, a kiss of death. Makes me want to stay in my small world of Vancouver restaurants so I can keep enjoying them. Food criticism = personality, no?

Private liquor stores, second to grow ops...not to mention all the "dollar" stores, bakeries, 99 cent pizza joints, second hand book stores, and coffee houses. I didn't think these private liquor stores would have customers during business hours of the LDB stores unless they were picking up a cold 6-pack. You mean someone will buy vodka there because they can't be bothered to walk a few blocks or drive 5 mins.???? I don't get it.

I'm a beginner when it comes to wine and decided to buy two bottles of this B.C. 1999 wine before doing any research on it. Have recently read an article from www.heartofwine.com where it says "Drinkability: until 2006, peak in late 2003 to 2004." At the party where I opened one of the bottles, a fellow e-gulleter commented that I should perhaps not open the other bottle until 2 years from now. Wouldn't this be past it's drinkability range? Since I just bought this wine, it's already past it's peak time. Can someone explain in simple terms why a wine can peak, but still be drinkable up until 2006? Thank you in advance. For those interested: http://www.heartofwine.com/articles/Spring...ture%20Wine.htm

I have to agree with the Pic Nic recommendation. I got six there this morning at 9:30. They were just out of the oven, warm, flakey, and buttery. Actually better than any I've had in Paris. And they were BIG. ← Address, please.

I'm not surprised at all. Am curious to know what you did eat there? How was it?

Thought I would add this link for those with burger interests. http://www.ahamburgertoday.com/

Thank you. That was fun to read. I now have a craving for lemondade. Waiting to see Monday's photos.

Thank you. I'm hoping the e-gullet stampede hasn't gone through yet and he still has some plants left by tomorrow.

My friend and I were just discussing yesterday the potential on West Broadway, between Main and Cambie. Haven't been to a WF store...what's special about it?

Umami - the ahi tuna spring rolls have now become a craving. The Reef - pork tenderloin (marinated in jerk sauce) with rice and slaw; it hit the spot, but I was soooooo thirsty later (quite salty sauce); place was really busy for a Monday night. Banano's - beef enchilidas; not really familiar with Mexican/Venezuelan food so can't rate this other than saying I really liked it. Way better than Topanga Cafe and closer to home.

I think Chonqing (sp?) at Commercial and 12th is open for lunch. I've had some good food there and I believe they have free parking in the back.

2 weekends from now...do you think someone can remind me of that. Really would appreciate it.

There are times at work when I wish I could just pop a food pill in my mouth that would satisfy my tastebuds and make me feel full, no time taken. I'm wondering how much of this molecular food do you have to eat to feel full? 20 courses plus. Also, how many calories are involved? (i.e. in a foam) Could this molecular food turn into the next diet trend? I would pay to try a Baby Adria once, but I prefer textures when dining. Pills at work would be great though. Food pills that is.

Had HSG GPB for the 3rd time...absolutely f*ing fantastic if you like ginger. Chef Neil, I forgot to ask you, do you make your own ice creams?

Uhm, Arne, I don't think Badiane was speculating she was just trying to describe what the mayo looked like so we could all get the mental picture.