lauraf

Maybe this has been addressed upthread - if so, sorry! - but I noticed on the eGullet Burger Evaluation Form that you note the different degrees of doneness ranging from Blue Rare to Well Done. Is this a universal eGullet form, or specific to our forum? I thought we are restricted to a minimum cooking treatment of medium/medium-well burgers in BC restaurants . . .

Maybe Jamie could comment on how the Vancouver Magazine Restaurant Awards voting system is implementing- or has largely already done so - just such a system so as to avoid the arbitrary voting-for-the-sake-of-voting that I'm sure is not just the provenance of Georgia Straight readers . . .

VanMag did indeed have a Readers' Choice Awards published once a year, but it was never a moneymaker for us for two reasons: first, our Annual (Critics' Choice) Restaurant Awards by far outshadowed the Readers' Choice Awards, and second, we (the sales reps) never knew who won until we saw the published issue. Same holds true for the Restaurant Awards - our editorial department holds its cards very close to its chest in order to prevent the "Thanks to the Little People for Voting Us No. 1" kind of ads that appear besides the results in the Straight and WE. Not necessarily slagging that practice - publishing is, after all, a business, and guess what guys, you wouldn't be reading free publications, or even paid ones, without the advertising sales paying for the editorial salaries, printing costs and overhead. Anything that helps drive ad sales will be on the publisher's radar screen, if not the editor's. Having said that, I personally find a bit of the 'hold my nose' factor in these kinds of ads, and find it very interesting which establishments choose to place these ads, or perhaps more telling, those who don't. Oh gawd, better take a closer look to see which of my clients I've just pissed off FYI, we have recently decided to cancel our Readers' Choice Awards completely.

Hey Kurtisk: OMG, not trying to pillory this company at all, just reporting on my experience - and having been asked by many of the other contributors to this thread to report back on my experience after all of their suggestions, I made the point to do so. Now, given that I really can't do anything at all in the kitchen because of my neck problems, and I had asked specifically about meals that require no work, the fact that I am commenting on any extra labour involved seems appropriate. The way I was reviewing (??? who am I to pretend at reviewing?) these meals was totally within the parameters of a homebound foodie with limited means to feed myself, and Pan-O-Pan was a recommendation from a fellow eguletter. So, I am commenting on the Pan-O-Pan food I have sampled and the preparation required. Yes, as you point out, it is not a place to get your greens etc - I didn't expect it to be, and tried to explain in my post that for a 'full meal deal' one needs to get their fresh greens from another stop - and that there was no problem in my mind with that at all. It was simply a comment about the utility of this one store, when it seemed to have been referred to me as a one-stop meal-solution place. Maybe they were thinking I could have other foodstuffs delivered to me, or that some salad or grilled veggies might have been available that day at Pan-O-Pan. Or that I didn't need any veggies as all! It is not a criticism of Pan-O-Pan that I can't think about thawing the meal for the several hours needed. Again, it is a comment on being basically crippled and what would work for me. So remembering to thaw the dish at 11am for dinner is a mental chore - and my brain is unhappy so I don't think about dinner until 5pm and then I look in the freezer and realize I need to run some hot water! Finally, I am completely aware of what beets and goat cheese look like when blended . However, it is still a rather bright shade of pink that results from this mixture and looks like, um, something with aspartame in it. Perhaps we need more beet dishes in our diet to remind us that pink doesn't mean Double Bubble! Yes, I am not particularly drawn to this mixture because of its colour, and a tortilla cup filled with this cream isn't ideal, and think it is a mistake to market it as its own hors d'oeurves dish as opposed to a gorgeous garnish for veggies or a tuna tartare or something. I'm serious - this bright pink cream stuff is off-putting optically, while very tasty when served. It would do way better as a garnish, especially the way its squeezed out of the icing cone it is sold in. And Kurtisk, dahling, I love you too so not to worry. Hope you forgive me, for, whatever. Laura

Pan-O-Pan report: Tonight I've been abandoned by my husband - he flew stateside on business and isn't back until next Sunday. So I pulled out one of the Pan-O-Pan dishes from my freezer tonight, as I had planned. I chose the wild mushroom and ricotta cannelloni - heated at 400F for 25 minutes after thawing. It was okay. I mean, stuffed pasta - premade, frozen, then reheated? How can I comment on the quality of this pasta fairly when I've been spoiled by dining at Cioppino's? The filling of mushroom and ricotta was fine, the tomato sauce flavourful but unremarkable - as a whole the dish was better than many heat-at-home pasta dishes but not awe-inspiring. (Side issue with Pan-O-Pan meals -- it's a total pain to remember to start thawing the individual dishes, like, four hours before mealtime, when I am so not thinking about eating.) I also found this dish overly salted - however not nearly as bad as the previously described lamb shank. Have yet to try the pink cream. It scares me when I see it in my fridge. Need moral support, I think.

What on earth am I doing awake at 7:30am? I'm not a morning person, and my doctor-ordered sojourn from the office is the perfect opportunity for much, much, sleeping in. What I am doing is kicking myself for not buying more packages of the duck confit from Pan-O-Pan. You pop it in the oven at 400F for 15-20 minutes, and dear lord, the skin comes out so perfectly cripsy and flavourful I wish I could have a bowl of it with some beer in front of the hockey game. But we didn't have beer, we opened a gorgeous bottle of Rosemount Show Reserve McLaren Vale Langbourne Creek 2000 Shiraz. Yum. But to start - we finished the rest of the lemon humus with some Raincoast Crisps, and when they ran out, Triscuits The humus was really very good, highly recommended, but at $5 for quite a small container I'm not sure I wouldn't have found Capers' version comparable and less expensive (I think??). I got lazy and decided to save the pink goo (AKA roasted beet and goat cheese cream) and tortilla cups for another night. Then we had the asparagus and leek soup. Heated it up in a pot for a few minutes, added some cracked pepper. Delicious, would definitely buy again. Then we proceeded to the duck confit and braised lamb shank over truffled mashed potatoes. (And no, despite my sanctimonious rambling yesterday about needing vegetables on the side, we never got to the vegetable stand. Hey, the soup was green. ) As mentioned above, the duck confit was lovely, the skin the highlight. The potatoes were very, very liberally flavoured with white truffle oil, and extra creamy (as mentioned before, this place is really into creamy). Alas, the lamb shank (reheated in its vacuum-sealed package in boiling water for ten minutes), while falling-off-the-bone tender, was in a sauce so overly salted I literally couldn't eat it. Big disappointment. And while I didn't have to blend a vegetable soup, confit a duck leg, braise a lamb shank, or mash a potato, by the time I realized I had to wait for the soup to thaw enough to get it out of the container and into a pot (its container is non-microwave-safe, as I was graciously told at the store - isn't all plastic these days?), then heated the duck confit in a pan in the oven, microwaved the mashed potatoes, and boiled the lamb shank package, timing it all to be ready at the same time, I almost felt like I was cooking, which I am trying to avoid. May not sound like much work, but considering I can only type with one hand right now, it felt positively ardurous. Still to sample: the pink cream, the pasta dishes, the chicken marsala and the salmon/crab/shrimp cakes with mango salsa. I'm going to order from Savoury City next week and see how it compares.

So I ventured out for a chauffeured ride to Pan-O-Pan. Very tidy little shop. Why the name? The gentleman helping me told me that his Italian wife's last name is Pan, and their logo/icon (a creepily innocent goat satyr in a bowtie and tails) is the same that her grandfather used in the bottling business. First impressions: pureed. Pureed everything. Creamed soups, creamed sauces, creamed hors d'oeuvres spreads. Now don't get me wrong, I love creamed soups and sauces. But these people clearly love their food processor. When I read on their website about "Roasted beet and goat cheese cream with a candied hazelnut on crostini" I envisioned it assembled (tho' did wonder how the crostini didn't get soggy), and with something solid involved in the beet/goat cheese reference. Instead one buys the separate crostini package, the bag of hazelnuts, and the roasted-beet-and-goat-cheese cream in a little pastry piping bag. The cream is an alarming shade of Double Bubble pink. I bought it. Second quirk - there weren't a lot of vegetables in the store. Yes, truffled mashed potatoes, basil aoili, vegetarian lasagna, mango salsa. But for most meals, a one stop shop this is not. At least not according to the Canada Food Guide. And that's okay, we'll just have to supplement with a trip to the vegetable stand for grilled veggies or salad on the side. I selected: Asparagus and leek soup (pureed of course) The abovementioned roasted beet and goat cheese cream a package of white mini tortilla cups to fill with the pink cream (maybe I'll have a Day-Glo party someday and serve the pink cream in the green tortilla cups also available) Lemon humus Braised lamb shank Duck confit Wild mushroom marsala chicken Mashed poatoes with truffle oil Wild salmon cake Crab and shrimp cake Sablefish, leek and pea lasagne Wild mushroom and ricotta cannelloni Roasted garlic gnocchi in wild mushroom sauce Mango salsa for the fishcakes Roasted garlic in olive oil I bought one package of each of the above, with the exception of the soup (I bought two portions because I will let my husband have some soup tonight). Each portion is designed really for one person, or two very, very small people with no appetite. Total: $102.50. Is this expensive? Well, not cheap, but I haven't decided if it's expensive or not yet. I have to eat it first. Have already dived into the lemon humus with some raincoast crisps. It's . . . humus. Good, fresh humus. Mmmm, chickpea puree on seedcrackers. Chirp. Will report back after dinner, after I decide which entree to dive into first, and what I'll let my husband eat.

Re good2gofoods - so weird, my mum just had dinner with owner who was telling her about the new Kits location - their other one is in North Van, I believe. Well, tonight I'm goin' out bigtime- for sushi a block away . . . not sure how my use of chopsticks will be tho'. Tomorrow Andy's driving me to Pan-O-Pan to shop!

Yes it is, here's a link: Dinnerworks. I haven't heard from anyone who's actually been in to check it out. ← Dinnerworks sounds like fun but am I wrong, it seems I'd actually have to do the cooking, which is exactly what I'm trying to avoid - not 'cause I don't love cooking, but because I'm not supposed to be active at all. I'm not even supposed to type using my left hand right now ... ← Dinnerworks has a takeout option as well as the "make your own". Click on "Questions?" and then "Pick up and Delivery". I'm looking forward to your reports. ← Oops, sorry - need to look more closely at their website. Okay, just did - what Dinnerworks offers doesn't seem to help my particular situation . . . . I don't need six-plus entrees and extras prepared for multiple persons - again, seems like Savoury City is perfect for my handicapped situation, needing dinner for one only, maybe two if Husband can't/won't cook-what-I-want-to-eat. And Pan-O-Pan for hors d'oeuvres sounds delightful . . . will keep you posted about what these places offer . . . But thanks anyways! Anyone wanna pick up some GBP and deliver?

Yes it is, here's a link: Dinnerworks. I haven't heard from anyone who's actually been in to check it out. ← Dinnerworks sounds like fun but am I wrong, it seems I'd actually have to do the cooking, which is exactly what I'm trying to avoid - not 'cause I don't love cooking, but because I'm not supposed to be active at all. I'm not even supposed to type using my left hand right now ... So in terms of dining-in-herniated-disk-land so far, it's been pretty boring - English muffins with peanut butter and banana, leftover breaded chicken and ratatouille from Mum's weekend dinner party, cheese souffle and salad at Mum's tonight ($18.00 cab ride ) and today - oh, today - glory me I went outside. To Capers for an Apple/Beet/Carrot juice. Two blocks. I'm exhausted. Husband is home tomorrow and promises to make, drumroll please, beef tacos. Well, at least it's something involving cheese. And considering his cooking skills, this is a major exercise, so to him. But then I am going to order dinners from Savoury City, and also have husband drive me to Pan-O-Pan for those ready to make hors d'oeuvres. Will report back about these meals. Could we explore GBP delivery service please?

Mmmmm, "Roasted beet and goat cheese cream with a candied hazelnut on crostini" "Salmon tartare on daikon radish with creme fraiche and caviar" "Duck confit with plum compote on crisp" That sounds like dinner to me!!! Now to find the number for Dial-A-Bottle to bring me some Stellar's Jay brut

In terms of individual portions plus delivery, this option is looking like a winner. I am happy to pay the $5 delivery fee for a couple of days' worth of good food . . . But Chef Metcalf also beckons with the delicious items on her website . . . now to PM her and find out what she can do, and find a pickup person if I order. Thanks!

Thanks guys - I had Rangoli and Quince on my list already, hadn't thought about Chef Metcalf. I've heard good things about her too, but from her website it looks like more food than I need - five days x four entrees?? Does she do single meal packages?

I've been ordered two weeks of bedrest because my neck isn't healing properly and I'm at risk of permanent nerve damage Husband is away for most of this time, so my question is where to send my legions of family and friends to pick up really good ready-to-heat meals around here? There's only so much pizza a girl can eat . . .

Baru has actually won Best of the Americas from Vancouver Magazine for three years running - not that there was a huge amount of competition in this city. And personally (oops, disclosure: Baru is one of my clients) every meal we've enjoyed at Baru has been outstanding. I adore their Honduran ceviche, the white bean sopa, and the Buena Vista cocktails. Decor-wise, it can seem a little bit like That 70's Show basement, with garage-sale orange lounge chairs and brown coffee tables, but we're there for the food. I do agree that the kitchen can sometimes be slow, but hey, if someone needs a siesta, they need a siesta. C'mon.

I am sitting at my compueter eating Rare's beef cheeks right now. We went in for dinner last night and had a special pre-arranged tasting beforehand, so I couldn't finish all of my main courses but decided to be tacky/greedy and ask for takeaways They were, and currently are, tender, flavourful, falling apart mouthfuls of unctuous goodness. Whatever they did with them last night, they got it right.

How does the local egullet community plan to prepare their morels? I love the way Parkside prepared a morel mushroom dish last spring -a beautifully sauteed mix of morels and . . . dunno, maybe only morels, and, guessing again, with finely diced onion/garlic/truffle oil - again, totally guessing. Any tips on a home preparation that approximates Parkside's? Or other recipes? Clearly my morels aren't that fixed

We enjoyed an outstanding evening at Rare last night. While I was unusually proactive in actually taking pictures, I will leave the cropping and posting to Lorna's expert hands. Whatever glitches there were - other than the lack of outside signage - we didn't notice. The service and the room were fabulous, and the food, my god, the food was stellar. I agree with Lorna, the scallop with pheasant rilette was beautiful, the scallop perfectly carmelized and the rilette rich and unctuous. The beef cheek and loin was another exceptional dish, deeply flavoured and paired with scruptious puy lentils - I rarely (sorry! ) use the word 'scrumptious' and 'lentils' in the same phrase. Hubby enjoyed the food immensely, his only criticism is he thought his scampi was a touch overccoked - mine was lovely though. He too thought the beef cheek/loin was a highlight . . . We will be back for the regular menu very soon. And back. And back. Thank you Eric for organizing the evening, and to Tim, Brian and everyone at Rare for executing such a memorable experience.

I can contribute cheesecake a la ma grandmere. . . and icewine!

As I recall someone drove a car through their window. It is boarded up, but they are still open. ← Yup, a drunk driver smashed through their window. They are still open.

Baru Latino on Alma and 10th would also be a great pick - I think they are open Sundays. Plenty of parking on 10th Ave on a Sunday night, awesome mohitos and ceviches. (Disclosure - clients of mine)

I just called and checked and they seem to still be open. Where did you hear that? Cheers! ← I just called their marketing guy and Sushikan is still live. But there was a stabbing in Aberdeen Centre this week . . . maybe a sushi knife gone bad?

Whaaaa? I just had lunch there with the marketing guy on the 23rd. Are you serious?

I second the recommendation of Yuji's. While I'm not as adventurous as LordBalthazar for delving into various guts and roe cream, their menu features wonderful offerings of the sort I am comfortable with - my favourite is a wasabi fried roll of both tuna and salmon sushi - the fish is raw sushi just slightly warmed by the lightly fried wasabi/nori wrapping. Can't remember details of other dishes there right now but ingredients are very fresh and attempts at 'fusion' sushi are largely successful. Next time I'm there I will take notes!!

I didn't know that - what were the particular reasons why Fanny Bay went out of business? And on my orginal comment - why are we Vancouverites not willing to pay a higher price-point for our own shore-raised oysters? Is it because we are too spoiled by the overall price point of our dining options here? Jamie, maybe you have some insight here?