Chef Metcalf

That's excellent. I love it. Beautiful colour contrast. Keep posting.

Focused and real are way overated. Morton's keep sending us these 2 for $99 deals too. We went a few months back and felt really bad for all the food that just went into the trash. Don't get me wrong, we can eat quite a bit, but these are American size portions and just way too big. The steak, excellent, the rest...meh.

Don't forget the shortribs Ling. I heard Leonard telling the next table to us that they were to die for. Wish we had heard him before we ordered! Next time round.

Raises hand for elitist snob category. I went to the old Dubrulle in 1990. I felt it gave me a really good working knowledge and theory of French cuisine and technique. Would I have been prepared for a restaurant kitchen? Hell, I'm still not prepared for that. I've had a couple graduates from various schools help me on different occasions. One was kind of a nightmare and one worked out really well. But having said that he has quite a bit of restaurant experience too. Okay, back to Ling's brownies (testing a brownie cake with layers of ganache...instead of slogging through 50 epicurious recipes I thought I'd just ask our very own sugar junkie) and menu planning...egullet is just the best place when you want to procrastinate.

Manuel, After you try the foie at one of the many fine restaurants listed above, you must then try the deep fried foie at "C" restaurant. Truly, one of the most amazing and memorable things I've eaten this year. And don't miss out on one of the simple food pleasures of life in Vancouver...fish and chips,done to perfection at Go Fish on a sunny or rainy day on the dock. Remember that it's not all about high end food, but food that's done well. Local, seasonal, cooked to perfection, just doesn't get any better. Try and arrange the time to attend waiterblog's dinner too as it's probably one of the best view's in the city and the food is always excellent. Wishing you an enjoyable epicurean adventure in Lotus Land.

The dishes you've created look fantastic guys. Especially those beet salads, great colour! Thanks for sharing.

I booked a table for two for this week and much to my surprise, it was no problem. Although it was for a weeknight, but even then, I thought with the press they've received that it would be pretty much impossible. Not so. I can taste the foie gras croquette already.

CanadianBakin You can buy mini crossiants at Save-On Foods for $0.17 ea in the bakery department. Phone ahead to order them un-cooked/frozen. cm

That was a really thick balsamic reduction and we use ample amounts of it whenever possible (cuts down on the amount of oil used). I agree with you though, not much on the presentation side of things. You could put down a layer of greens, drizzle on the balsamic, add another layer of greens and then drizzle with olive oil? Your food pics are wonderful Alinka. Ann T. too...great lighting and photos. cm

Probably too late now Peppyre, but... if you haven't decided on their final resting place...how about crab and pesto lasagne or crab spinach dip? Something like that, that won't be harmed by freezing, (not really) and then bake it on a day when you have to entertain but have no time. cm

Hmm...I've wondered the same thing myself. Where is the "Egullet has made me gain weight" thread anyway? To balance our scales we eat main course salads...frequently.

Yeah, you're too young! When French restaurants began to assert themselves in the early seventies (almost a decade after the repeal of the liquor legislation) we began to see cheese being served before the sweet. Now, as many have mentioned, it's almost become a dessert replacement. ← Of course you're right Jamie....I wasn't even born yet in the seventies! So that just means I really haven't been paying attention. And neither have you come to think of it. You edited my New Year's menu with the obvious faux paus on it and didn't inform me! It's all Maw's fault...that's my story and I'm sticking to it.

I have either shown my age, my ignorance or committed a terrible culinary faux paus! Oh, the shame.

This question just came up on another thread and I'm wondering what order is usually used in Vancouver restaurants. Do you serve your dessert course before or after the cheese course? cm

Interesting question Bux. That particular day we ordered the dessert and cheese to come at the same time as my SO ate most of the creme brulee while I wanted to go the savoury route. On my menus, I have always served it after the dessert. I'll pose the question on the Vancouver board and take a general consensus but I think you are probably right in that it is usually served before the dessert course. cm

We had a wonderfully long lazy lunch at Le Gourmandin (8, Place Carnot) in Beaune and would recommend it for lunch or dinner. Not too terribly expensive either. The food was excellent and the service flawless. The only dish that didn't get top marks was the creme brulee which we found a little too firm and eggy. We started with a tuna and avocado salad with wasabi crème fraiche paired with a Thierry Matrot 2002 Chardonnay. The hint of ginger mixed with the tuna and avocado was subtle and refreshing... We couldn't resist the foie gras. This picture was taken after 1/2 of it was eaten so you can see that it was quite a generous portion. I liked the glass plates so much I brought a set home with me. For dessert we shared a crème brulee and then moved on to a wonderful plate of cheese... We had a glass of Red Burgundy with the cheese course and maybe that's why I can't remember any of the varieties that we sampled but all got top marks. Have a wonderful trip! cm

I agree with that TFA, but I'm glad he is here if only to see that his supporters rank far more highly than his critics. Don't change a thing Vikram. Your house and your art are delicious and enchanting.

Make half the amount of simple syrup as stated in the recipe (as you only used half a bottle of vodka). When you add the simple syrup to the infused vodka, start with a third of the above amount and then add a little at a time to taste until you go...hmmmm. Does that make sense? And...it's supposed to be sweet. How much suger syrup you add is up to you, but remember it's basically an appertif or dessert sort of drink. Cheers!

Forget the Blue Teahouse......next time we want a dinner invite!

Who needs to shill with friends like you? Far be it from me to turn away business, and I'd be happy to do it, but can I make another suggestion for you Ducky? We have friends that do in-home Asian/Thai dinner parties. As I see from one of your posts that you have an indoor wok....it might be kind of an interesting twist for a birthday party? I can certainly attest to the fact that the food is excellent....especially the Pad Thai, and Salmon in Coconut Sauce. Frances **Edited to note that Steve and Trish are away until the 23rd of August filming their TV show in Malaysia and Singapore.

Ambien, muscle relaxers, a couple of stiff drinks, avoid the food.. ← I had to google Ambien....I'll have to add that to my drugs for travel list. I find with Ativan you get the extra benefit of not giving a shit if even Osama Bin Laden is sitting beside you because of the anti anxiety goodies included in these smart little pills. Avoid the food....always.

Thanks for the response to the numerous Canadian questions Tony. We'll look forward to seeing it up here at some point. I have two words of advice for all the air miles you're logging..... Ativan and earplugs.

Your mother is a saint! Thanks for the heads up.....or should that be bottoms up?

Tony Can you tell us if the rights to the show been sold to any Canadian television Networks?

Cars yes, buses no. But there shoudn't be any out at that time of night. Some of the hairpins just barley fit two cars as someone is always driving over the line into your lane. I'm not sure if you are there yet or not but I will be posting a review of the eight course tasting menu that we had at La Llar, later on this week. It was definitely worth the visit. Have a nice trip. cm