Chef Metcalf

He's my kind of guy. ← Mine too.

"One of the biggest (and quietest) growth sectors in the Vancouver dining market over the past few years has been in Private Dining." The personal chef industry takes a small piece of that pie too. With about 25% of our bookings for in-home dinner parties being corporate affairs for clients or staff at the bosses house, with a PC taking care of the food and service. It adds to the personal aspect by having it in their home...and they can supply their own wines. Morton's is another one for the list, they have 2 private boardrooms that can accommodate about 30-40 each. Delilah's has two also, but I think they can only seat about 6 a piece.

Thanks Klary!

Wonderful news. I'll be looking forward to the bittenballen recipe. And your soup looks delicious! edited to add...I just noticed the celeriac in your photo. I love celeriac in any form but have not experimented with it in soup yet. I'll bet it really adds to the flavour. I generally don't like split pea soup but this one looks so intriguing I'm going to try it.

I like ginger with raw tuna, but I always like it the best with soy and wasabi. It's like something just doesn't feel right if I don't have it the traditional Japanese way? The Thai variation from AzianBrewer sounds like a good choice too.

Glad it gave you a laugh Klary.

Except on the day we had the pleasure of meeting you at the Teahouse in Vondel Park! Was it 33 or 34 celsius that day Klary? ...told you I'd post it one day ! And here we'd brought all sorts of warm clothes for Amsterdam...and ended up using then in Southern France! I told Hans about your Dutch food thread and he's requesting (begging actually) that you demo Bitterballen. It's the first thing he orders when we go to Amsterdam and he'd love to be able to eat them at home. So if your looking for more suggestions... PS Great to have met you Klary and we look forward to being your tour guides in Vancouver one day!

We received this today from an email request on the 15th. Not sure if it looks promising or if it's a standard response for people who forget to mention the size of their party! Frances

WARNING: EXTREME BURGER PORN ALERT! The following photo is for mature audiences only and should not be viewed on an empty stomach. Viewer discretion is advised. Oh man, does that look good! Burgers tonight.

Right, that's the one!

Stilton Brulee 3 cups whipping cream 2-4 oz stilton, broken into small pieces (gorgonzola, cambozola or any other blue cheese of your choice can be used but you may have to add a little more as the stilton is much stronger than the others) 10 large egg yolks Preheat oven to 325°F. Combine cream and stilton in heavy medium saucepan. Bring to simmer over medium heat. Remove from heat; let stand 20 minutes and stir gently (so as not to end up with excess foam). Strain cream into small bowl, pressing on solids in sieve. Whisk yolks in medium bowl to blend. Gradually whisk in warm cream. Divide custard among eight 3/4-cup ramekins or custard cups. Place ramekins in large roasting pan. Pour enough warm water into pan to come halfway up sides of ramekins. Bake custards just until set in center when pan is gently shaken, about 45 minutes. Remove custards from water bath; chill uncovered until cold, at least 3 hours. Cover and chill overnight. You can serve them warm up or room temperature. Blow torch the top just prior to serving. Serve warm as a vegetarian option with seasonal vegetables, etc for a main course, or at room temperature with a cheese course.

Thanks S Cat. I didn't scrolled down!

Did anyone notice that the commissary recipe left out the amount of baking soda to be used in the ingredients list? Yet it says to stir in both baking powder and baking soda in the directions. Okay, I've put in the baking powder, should I omit the baking soda or put in about the same amount of the soda? I'm just so not a baking person, can you give me some help?

Suggest to your friend to try the stuffed chicken wings at Pudpong. Tasty and not at all what you would expect from a chicken wing (something I would not normally volunteer to eat). I think they are stuffed with a rice combo of some sort, but memory fails, it's been a few months since our last visit.

I can't remember what bread company makes it, but you can get it at Wholefoods and a lots of other places in Vancouver. It's called pecan fruit bread. I just buy a loaf of it and make the crisps myself in a slow oven. I like the Stowe's brand, but I like the pecan fruit combo a little better to go along with cheese courses. And fig jam you just have to try it with oozy stinky cheeses, a match made in heaven.

No Ling, there not Rainforest, they're better. Pecan fruit bread, slice thin, slow oven. Same end result. For the brulee, I just torched the top, sans sugar, for colour. I think if there was a sugar topping it would end up with a soapy taste with the savoury filling underneath. I did a few experiments with lobster brulee to find a suitable topping, sugar was a no-go, same soapy flavour. Let me know if you want the recipe Brian. Moonstuck Blue and Tiger blue Poplar Grove are two other excellent choices for cheese plates.

Records show that your disorder started on July 4th, 2003.

If you are going to serve individual cheese courses, maybe a stilton brulee to go along with it? I served this one the other night.....(and in true Ling style, I ate a leftover one for breakfast the next morning ). Clockwise from Stilton Brulee (in the small ramekins), pecan fruit crisps, Concord Grapes, Poplar Grove Ash Ripened Camembert, Fig Jam and Blue St Agur. Regular creme brulee recipe, omit sugar and vanilla and add about 2 ounces of stilton, gorgonzola or camembert (add a bit more for the last two). I just add the cheese until it tastes right so I don't really know exactly how much to add. Cut down on the cooking time too as they're so small, they'll firm up pretty quick.

I am so glad you posted that picture Brian! I had that in France this summer and it was fantastic, but I never knew the name, so thanks! OMG, it was fantastic...so creamy and rich. I'll be heading to the Cheese Shop asap. Here's one more that may go well with your cheese course. Blue St Agur. 51% milkfat reminds me of a cambozola only far richer with nutty flavoured blue streaks.

I'll second the vote for Thai Pudpong. Nothing fancy but as Andrew said, great food and service.

Is that related to the Oka Wati Hotel? If it is, then it isn't it. We stayed at the Oka Wati Hotel our first night in Ubud, but then moved to a cheaper place (we were poor, and in fact, we're still poor!). I checked my guide book and nothing seems familiar, so I guess I'm going to have to try to find that place again when I'm there. I have a vague memory of it, so I think I should be able to find it if it's still there. I remember it as being very good, but then, it was one of the few Balinese meals I ate in Bali (my friends were more interested in eating at places like the Hard Rock Cafe. ) ← Sorry that wasn't the one! Cafe Wayan did have an inside eating area and bakery at the front and then outside thatched huts throughout a garden at the back. For cheap hotels, maybe check and see if Jati 3 is still up and running on Monkey Forest Road. They used to have a great upstairs room with an incredible view of the rice fields, king sized bed and a nice outside balcony for cheap. And don't forget to check out the morning produce market in Ubud too. It starts at around 5:30 am and has all sorts of fascinating food items.

Was it Okawati's Warung? She's a woman but don't know if it's the same one you're talking about. ciao

I think I know the place you mean. Did she also run a small inn beside the restaurant? I'll try and remember the name. It's on the tip of my tongue. It was also just off Monkey Forest Road, past the old Lillies Restarant and to the right I think. Let me put my thinking cap on and I'll get back to you.

I used to spend a considerable amount of time in Bali on business, 90% of it in the beautiful village of Ubud. I met Janet, who runs the Casa Luna cooking school and I know she's very knowledgeable on Balinese cuisine and runs a number of food related businesses there. Judging by the quality of food in her restaurant Casa Luna, I'd jump at the chance to attend a class there. Drop by for dinner, you can probably meet up with her and chat about the classes before committing to anything. Don't miss out on Cafe Wayan on Monkey Forest Road either. Amazing food and wonderful desserts. Also don't miss sitting on the deck of Kupu Kupu Barong just outside of Ubud with the most amazing view of the Agung River below. How I envy you. Have a wonderful time.

You're too late Moosh, he's already been canned...