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2roost

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Everything posted by 2roost

  1. Time, and babysitting, constraints being what they are we will do Lift and Pastis one old favourite and one newcomer.
  2. 2roost

    Argentinian sangiovese

    Can't find it on Wine Searcher - suggest you contact the restaurant to see if they will give you the name of the importer.
  3. I think there is a problem on the BCLDB website - the printed product guide lists 6 Ontario Reds and 5 Whites and Cambie Street has confirmed stock on these products. Still not much of a representation but I wonder how many smaller Ontario producers are actively pursuing the BC marketplace?
  4. SandBar is pretty kid friendly, ask for a booth on the main floor and don't go Friday/Saturday when it is much more Club than restaurant. The fresh fish is idiot proof, decent beers on tap and a fairly reasonably priced (though really boring) wine list.
  5. Of course it is - Lumiere , C and others will use this promotion to reward their regulars, concierge's and assorted other persons of interest. The bottom line is still an opportunity to dine at many of the city's better restaurants for very reasonable prices. If Tourism Van wants to discipline those who break the rules they can, but likely won't, do so.
  6. Onion and Wild Mushroom Tart - make a custard base with 2 eggs and sour cream fold in sauteed onion and any wild mushroom selection - top with a little chevre or mild bleu and bake at 375 for 20 minutes.
  7. Bourbon - Old GrandDad Straight should be $10-15, very good straight or mixed. I can't get it in B.C. but always pick up a couple when I visit California - currently $9.99 for a 750ml at BevMo. Canadian - Crown Royal or if you want to spend a bit more try Forty Creek Barrel Select (around $20-25) neither of these are Rye but they represent excellent examples of "Canadian" whisky.
  8. Rack of Lamb is dead easy and yet very "special occasion". Open with a little smoked salmon and a glass of non vintage Brut Champagne (Piper Heidseick is nice, readily available and reasonable) Winter Greens with beets and chevre in a warm tomato vinaigrette - an off dry Riesling - Penfolds is a good choice. Rack of Lamb crusted with rosemary, garlic, olive oil, fine bread crumbs and dijon. Brussel sprouts sauteed in butter gratineed with pecorino romano and fine bread crumbs (or frenched green beans - I know not everyone enjoys sprouts) and potato pancakes. Serve with red wine reduction of Lamb jus. A good Ozzie Shiraz or Californian Cabernet Sauvignon (ask your wine merchant). Creme Brulee with a muscat based dessert wine (a good Beaumes de Venise is perfect - save any leftover to use for reduction sauces) The rest of the Champagne at midnight. The prep can all be done way in advance so it makes for a leisurely evening.
  9. Always good to know that food and service don't enter into a "best of" discussion.
  10. Obviously didn't sweep the front entrance out properly.
  11. I have used the Joy of Cooking recipe for ever - any store bought I have tried is too thick.
  12. Lift tomorrow (Dec23rd) for dinner. Oh, and there are no pictures of boat houses that I could see - could see real boat houses though.
  13. The now defunct HIEAC actually ran a Food and Beverage accreditation program, it involved Serving it Right, Food Safe, Super Host, a wine component (taught by M.Davidson), a solid food component (taught by DuBrulle instructors), an independent "silent shop", an exam and a certificate. The problem is that for the most part those doing the hiring couldn't care less about accreditation, or even know that it exists. As a professional closer to 40 than 30, I cannot tell you the number of times I have been told by managers/restaurateurs that they wouldn't consider hiring someone like myself because: 1) Too much experience (read too old) 2) Too good for the establishment - don't laugh I've heard it 3) Would upset the "staff dynamic" 4) Twice (at least they were honest) "I don't want waiters who know more than I do" When I have been a manager I made it a point to interview every applicable candidate who came in the door - some of my best hires were people who never would have made it past the hostesses 5.5 out of 10 criteria that many establishments use for initial screening.
  14. 2roost

    Worst Beer Ever Tasted

    I have purged its name from my memory now but I once had an English Beer with lavender in it, it was the only beer in my life that went down the sink after 1 sip. Lavender Stout - what was I thinking. I also must stand and defend Genny Cream - I haven't had one for 20 years but "in the Day" it was just fine - times (and recipes) do change though.
  15. Having worked them all I will add my rankings. Worst to Best 1) NYE - a combination of heightened expectations and "amateur" diners plus a VERY late night for (usually) only average money make this the hands down worst night of those mentioned (Mother's Day is the true "Champion" but that's a whole other thread. 2) NY Day - too many hangovers - enough said, money is average. 3) Christmas Eve - A night you (staff) just want to be over, traditionally the restaurant will stop seating early but the diners will drift in anyway and you never end up getting out when you want to - money is inconsistent. 4) Boxing Day - usually pretty good, diners are in good spirits and while the check average may be down due to the previous day's overindulgence the money is usually good. 5) Christmas Day - I've worked a bunch of them and would happily do so again but my last few gigs have closed on Christmas day. It is usually a big $ "Set Menu" so check average soars, diners are 95% in great moods and the cash flows - also traditionally an early night. I have fond memories of a number of "start at four, home by 10 with $300 in the pocket" Christmas Days.
  16. 2roost

    Good Keg Beer

    Given that this is a NYE party and not a "serious beer" type of night I nominate Pyramid Coastline - a classic American Lager with enough character to interest the hopheads but not so assertive as to scare off the Budweiser crowd. While this beer is inconsistent in bottle (I find that a lot with Pyramid) I have always found it very tasty on tap. ABV is 5% and price point should easily hit your budget. Please let us know what you finally decide (and why?).
  17. Are we talking about Historically important restaurants or just "way cool signs" ? The Aristocrat was one of dozens of diner style restaurants who disappear - or move to other areas as the demographics of their area change. Trader Vic's closed all over North America as their faux Polynesia fell out of favour ( I believe the actual structure was bought for a song and towed up the coast to be a fishing lodge). Alma Street Cafe had a run of what 10 years and was hardly historically significant. The "Ovaltine" and "Only" do have some historical perspective but having eaten at both extensively in the 80's I would have to seriously question any culinary landmark status for them. That being said I am all in favour of some entrepreneur stepping in to preserve them but given the economic situation in the area where these two establishments reside I'm not going to hold my breath. The sale of The Bay will be sad in the sense that a national icon will once more be sold out of country but let's remember that The Hudson's Bay Company was original an English endeavour. I wonder what the situation is like in other major cities - do "civic minded individuals" step in or are restaurant and department store icons viewed as market driven commercial entities who survive only if turning a profit ?
  18. My experience , 20+ years, is thus. I have never, and would be unlikely to ever, worked in a "pooled house", most of the stories I have heard are that in pooled houses 2 things happen: 1) Management/ownership usually control the pool and take inordinately high %'s for BOH and salaried staff. 2) Despite the theories about "building teamwork" the usual result is poor service as better servers leave and the incentive to bust your butt is worn down by having to share your dough with those who don't hold up their end. "Why should I go the extra mile when I'm gonna make $80 regardless" Here in B.C. the training wage exists but 99% of servers are paid $8.00 per hour, benefits are a crapshoot - most multi-unit stores have them most individual restaurants do not. Why you wouldn't want to provide a dental plan in an industry where appearance is so important escapes me. "Tipping out" varies wildly but in Vancouver's better dining rooms a server can count on paying out between 5 -7% of net sales to a combination of "House Pool", used for hostesses, kitchen, dishwashers and management - and usually direct tipout to expeditors/food runners, bar staff and bussers. Strangely here in Vancouver bar staff are generally exempt from "House Pool". I personally have no problem with tipping out support staff and BOH, after all if the dishes are dirty I'm not makin' any money.
  19. My own criteria are (in order of importance) 1. execution (timeliness, correctness, mis en place etc.) 2. personability 3. food knowledge (in specific the knowledge of the restaurant's menu, strength's and weaknesses) 4. wine knowledge 5. Psychic powers By my criteria I would rank my top 5 experience's in the last 12 months as. 1) Provence Marinaside 2) Cru 3) Pastis 4) Joe Forte's 5) The Keg on Granville Island (party of 8 with 2 seniors, 3 children under the age of 7 everybody left smiling - an amazing accomplishment). As we all know timing is everything - some of the establishments listed as other peoples "bests" would appear on my "worsts" list and I am sure the reverse is true
  20. OK - here's the deal, DON"T SHOP AT COB'S - or open an alternative across the street and I'm sure your excellence will drive the Aussie's out of business, but stop with the collective whining. My pursuit of good Deli has long ago eliminated Kaplan's but I don't slag them I just look elsewhere. It's a free market and if Cob's, or Starbuck's or M & M are not meeting people's expectations they won't go there. The quickest road to bankruptcy is to think you are smarter than your customer.
  21. One of the Pasta places on Granville Island carries them - the one across from the bulk food place.
  22. 2roost

    Champagne under $50

    Piper Heidseick NV Brut & Taittinger Brut Reserve are my personal choices as every day champagnes (I just love saying "every day Champagne"). Weighing in on the "Tete de Cuvee" issue I think Dom, Cristal et al are all more expensive than they deserve to be based on taste HOWEVER this is a classic free market system whereby the demand for these exclusive brands fuels the price. When people stop paying $200 for these wines the price will come down but as long as folks keep shelling out the price will stay where it is.
  23. 2roost

    Dinner! 2004

    Monday - Pork Schnitzel with Red cabbage, mash and green beans with a cheap Argentinean Shiraz/Malbec blend. I was feeling Teutonic so I had a Konig Pilsner while cooking. Tuesday - Pan Seared Rib eyes with Bleu Cheese Polenta, green beans and a mixed green salad with lemon-basil vinaigrette. St. Francis Zinfandel (2000?) Wednesday - Elementary School Winter Concert - Thin Crust Pizza with sausage, spinach and mushrooms(take out), winter greens with beets and pignoli - bleu cheese dressing. Masi Valpolicella Classico. Thursday - Grilled Chicken Thighs (marinated in Tuesday nights vinaigrette), green pea risotto and cauliflower. Hugel Gentil.
  24. 2roost

    Non-Champagne faves?

    Just to take the thread a little off-line I prefer Prosecco's as an alternative to Champagne. This is partially because I live in British Columbia where the selection of Cremant is virtually zero 9the monopoly carries only 1 Pierre Sparr Brut Reserve at $27 while a number of good Prosecco are available.
  25. After 20+ years on the front line (managing, bartending, cooking or waitering) I have reached that "happy place" where I no longer have to work NYE (or brunch the next day). New Year's Eve will be at home - dinner for 6 + 1 child. Menu is still tentative but the main course will be Rack of Lamb - probably with rosemary, garlic and mustard involved - served with a 1999 Burgundy yet to be selected and some 1998 Pesquera (remember when they put it on sale for $19.95?) . Some smoked salmon and Dungeness crab will appear in some form as appetizers with champagne (likely Taittinger Brut or Lanson Black Label) and a stinky cheese course will occur with Taylor's 20 year old Tawny. A charcuterie platter will be put out around 10:30ish by which point the wine choice will be of little importance. We are hoping to make it to 12:01 again, last year I had to wake up my wife to let her know that it was midnight (not advised).
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