*Deborah*

Actually, I once had a dinner guest show up 24 hours late. He bought me an excellent dinner in recompense.

I have worked front of house in a couple of cafes, a neighbourhood BYO restaurant, and slinging cocktails in a nightclub. I normally tip 15% to 20%, and more as warranted (I do grossly overtip on occasion), but I have to say that I won't tip 20% for crappy service, even if they provide the actual items of service, e.g., bringing me my food and my check. Just being there is not enough. I understand having a bad day, etc. (trust me, I am one cranky cranky person), but if you can't get over it or put it aside to provide an acceptable level of service, you are in the wrong business. (This doesn't include kitchen error or items beyond the control of the server.)

*hopes any restaurant of yours has a good supply of epinephrin* (I understand what you mean, and don't expect the chef to leave the zucchini out of my ratatouille just because I loathe it, but it's hard to argue with death as an allergic reaction.)

1st time lucky: almost every single new recipe I've tried I have succeeded at. Sometimes spectacularly so. 2nd times...not so much; sometimes to the point of disaster, but not often, thank heaven.

Pondering your sarcasm, KT...

Best I predict West although Lumière could do it again. Best new I predict Chambar. Not very daring predictions!

Easy solution: start at Shiru-Bay and then have dessert at the HSG down the street! (been there, done that)

Yes, Joie, they do take reservations. I recommend you make some as they are usually pretty packed! And have the carpaccio with fleur de sel if it's on the fresh sheet, and you should try the deep-fried prawns with sweet Thai chili mayo

Chef Koo, do you really get upset when someone asks to have no potato/rice and extra vegetables (or just no potato/rice and nevermind anything extra)? Does that compromise your artistic vision or whatever? I guess how I feel about it depends on the establishment; my dad does the Zone diet to avoid taking cholesterol drugs, so he watches his starches pretty carefully although he's not Atkins-extreme or anything. And it's easier for him not to have the potato on the plate. Most places don't seem to mind leaving it off...isn't it better than having it come back to be thrown out, for example? Of course he's not one to order shepherd's pie, leave out the potatoes! But he wouldn't do that at a FD establishment...on the other hand he has a bad shellfish allergy, so he orders around that. He doesn't ask for things left out, he just makes sure there isn't any in the dish he orders. He's also a very polite, "if it's convenient" orderer, which I guess helps...places don't seem to mind accommodating him. But maybe they're all cursing him out in the kitchen!

I don't mind eating with eGullet...I don't have a webcam, so no-one can criticise it!

So so so dinner. Parkside. We had an early reservation (6:00) as I had a show to go to tonight. We walked in actually a few minutes before 6, found them having their meeting. Chef Andrey Durbach was there, and I introduced myself and shook his hand as this was my 9th or 10th meal there, and I enjoy it so so much. We had the Johnny Depp waiter (whose name I didn't notice on the check, oops). My mum and I had Chris' Blood Orange Negroni, which is truly my favourite cocktail ever. My dad had a nice Mojito, which he enjoyed very much. Because it was my parents' anniversary dinner, I talked my dad into ordering a Turley Zinfandel (Dogtown 2001), which was a wine that a fellow I dated many moons ago had nothing but praise for. We were not disappointed. Due to the specialness of the occasion (and, I think, our wine choice), we were presented with an amuse-gueule of seared tuna and many lovely things that I couldn't begin to identify in a gingery sort of sauce--oh wait, there was a baby baby bok choy leaf, there was cucumber...it was just delicious, and my dad, who normally wouldn't dream of eating seared tuna, loved it to death. For entrées, my mum had the gnocchi in pesto sauce with pine nuts, which she loved; my dad had a Roma tomato salad with Pecorino and aged balsamic and a few other things, which he loved; and I had seared foie gras on a bed of toast in a port wine sauce with morels and fava (?) beans and asparagus...the server came up and said "You're not dancing!" but oh it just melts in your mouth, que je l'adore. They gave me a little taste of a Moscato to have with the foie, 'cause that's the kind of people they are. For mains, my mum and dad both had the veal scaloppine in a sauce with morels and with osso buco tortellini and a few vegetables; and I had the halibut cheeks in a niçois jus with mashed potatoes and darling green beans...my first halibut cheeks and so very tasty! Dessert was a very tough decision for all of us. My mother had the Granny Smith tarte fine with caramel sauce and vanilla gelato and a Calvados; my dad had the Meyer lemon tarte brûlée with lemon sorbet; and I had the pithivier au chocolat avec gelato Valrhona (and a very excellent Monte Cristo)...I put my fork into that pithivier and lo and behold, "Oh! it's full of ganache!!!!" "chocolate ganache?" says my mother. "Is there any other kind?!" say I...oh my word, it was just divine. A few slices of blood orange to set off the sweetness... This is why this is our favourite restaurant. It's not relentlessly expensive, or frou frou, it's not jam-packed with beautiful people who want their sauce on the side...it's just a damn fine dinner. Three thumbs up.

I only order in Chinese (New Grand View) and pizza (Bella) and as seldom as I can, really...I am addicted to the General Tao's Chicken at NGV. I found them when I lived over in the Cambie area, and was happy to find they deliver downtown as well. I think I used one of those delivery services once, but I find the extra charge (while warranted) off-putting; I'd just as soon go for take-out myself or choose a different restaurant.

Last night: The Keg, in Coquitlam or somewhere...Ordered a glass of Fetzer Merlot for no particular reason, and the server tried to sell me the feature Fetzer Cab Sauv instead (same price, basically). Occurred to me, at least, that if I had wanted a Cabernet Sauvignon, I probably would have been able to order one all by myself. I didn't say anything though and just stuck with my merlot (which was fine). My father and his wife had a toasted goat cheese appy that they enjoyed. For mains, she had the prime rib with baked, he had the special 20 oz. T-Bone with garlic mashed, and I had the filet mignon with baked and what they described as chives which were monstrous! bigger than some scallions and v strong in flavour...not really sure what beast they were; thought you might be able to climb one to a giant's lair...The food was pretty good, the beef was juicy and tender, the "chives" were a bit scary, and my potato had some black (frozen? spoiled?) bits on the inside, ew, but I didn't want all that starch anyway. For dessert, my dad had the brownie sundae thingie, which he enjoyed tremendously, and I had the ...deep fried lemon cheesecake? what was it? it was a crepe sort of deal enclosing a lemon cheesecakey filling, fried, sprinkled with sugar and cinnamon and served in a pool of caramel sauce with vanilla ice cream. I described it as a Mexican cannoli. Strange but good. Lunch yesterday, my mother and I went to Kitto on Granville as it's close by and she can't walk far. She had an order of tempura and a bowl of rice, and I had a tempura yam maki and a rainbow roll, both of which were good. We both had tea. This place is great for quick and fine, I guess I should list it in the Hole in the Wall thread, as it's nothing special, but quite reliable, and sometimes all you want is Sushi Combo B, you know? Dinner the night before, we went to HSG as I had been telling her about the pudding...BWA-HA-HA. We scored another bottle of the Burrowing Owl Cab Sauv '02. I had the mixed grill, which included some braised lamb, mmm, and she had the sirloin with Caesar. We were both pretty hungry but made sure we left room for dessert: we shared the pudding (duh!) and a warm apple tart, which is a galette-style tart served with more delicious sauce and vanilla ice cream...I think we left a little bit on both plates, but...Mummy had a Spanish Coffee and I had a Monte Cristo, it was a nice meal, met some more gulleters (our unofficial clubhouse?), and Neil had some time to chat, which was nice. Today's plans include Relish up the street, which I have been meaning to try, and Parkside for dinner

I confess to book abuse--laying them flat on the counter and holding the page with something heavy--and I like that it makes it easier to find my apple tart recipe But when it's a complex dish or an extra-pretty cookbook, sometimes I like to write the recipe out for myself in longhand, which helps me retain the steps and understand the process better than just reading and rereading, sometimes. Then I will cook from my copy. I also often find recipes I have online and print them off so I can abuse a paper copy and then toss it in my 3-ring binder.

No! not a cookie baker, as then I'd have to eat them are they crunchy like the chocolate covered bits or bites? or are they more soft like a chocolate chip? They sound like something I could gain a dress size eating though !

Look at Arne's food blog from last week (pinned in General Food Topics), he went for a gorgeous looking bunch of waffles!

I seldom fly any more, but two years ago I went First on a UA/AC codeshare (on United) Vancouver/LAX and I have no recollection of the food service (snack, I think), since they happily poured me about 8 fingers of bourbon in two drinks. Happily I was not driving at the other end. The return flight was on AC and kind of meh IIRC; of course it's not usually as much fun coming home regardless. What really cheesed me off was that I had to pay for my liquor at the United lounge at LAX pre-flight. I'm not accustomed to that at Business Class lounges. I find on Air Canada "Executive First" that you get lots of shrimp, and decent food...I mean I don't fly to eat or anything, but I can stand it. There is usally an acceptable selection of wine/liquor, as well. A year ago, I flew AC Executive First Vancouver/LHR, and that was something else! It was my first video-on-demand experience, which was fun. My seatmate was a lovely lovely older gentleman who told me about piloting for AC after the (Second World) War and we both had a very nice Bordeaux, and lots of it. Dinner was also more than edible, which I never expect although always hope for. IIRC, there was a nice piece of beef and some noodles, nicely prepared. Upon arrival, I had a few hours to kill before my flight on to Dublin, and had a shower and a cuppa and some yogourt in the arrivals lounge, which was a lovesome thing indeed. The service (?) on Ryanair to Dublin was....a little different. I think they tossed us a pop; of course it's a short flight. My flight home afterward was on Lufthansa. I have had good and mediocre experiences on LH in Business; I find the cabin crew treat you much much better if you toss a little Hochdeutsch their way. I made the mistake, when checking in at LHR, of not speaking German to the snippy Fraülein, and didn't notice till afterwards that she had moved my (reserved but frequent flyer miles) seat from the front of Business (since I had a short connection at Frankfurt) to the very last row, where the seat didn't even recline. Business was less than half full. Teach me to check in before coffee. The flight from Frankfurt to Vancouver featured their brand-new (that was the first flight on that route, I think) lie-down beds with a little privacy screen, cute amenity pack (although I had too much to carry to bring it with me, which I normally love to do), and decent food again. It was not as good as the Air Canada flight out, though, as I find I can't remember a thing about it. Our video screens were not working properly, but I was so tired that I slept much of the flight, and thank God for my iPod. From their website, Lufthansa like so many airlines has been consulting with known chefs to make a nice food and wine experience for their Business (and especially First) passengers. But I suppose I am spoiled. Still, anything that tastes of more than cardboard is welcome on an airplane. Lufthansa also serves a lot of seafood in Business; almost always shrimp and smoked salmon, in my experience. I try not to eat too much salt on a flight, but sometimes the menu defeats me. I am heading back to LA next month on Air Canada, and returning on Alaska Air from Palm Springs; my fingers are crossed that it will be First, and I will make a note of the meal service (if there is any ) and report back.

Foie gras kolachy!!! there's an idea!! I don't know how they could do it so that the foie was still rare inside, while still cooking the kolachy dough...maybe it would have to be a paté de foie gras to work in a kolachy format. Are you reading this, Keith? (Yes, Sarah, I'm pretty sure I've read Foucault's Pendulum six times, although it could be five or seven times...I like Eco a lot, and read that book approximately once a year. I misspoke with the Dan Brown book, though: it's The Da Vinci Code that I have (Christmas gift). It's because of my love for FP that I have so little respect for Dan Brown, actually; direct correlation.)

I happen to really like a regular graham cracker crust, and I think it would be tasty with a caramel cheesecake...a chocolate cookie crust might work for you? There's an English toffee cheesecake (v v sweet) that I make once a year, it has a graham cracker and chopped-up Skor bar crust, that might be good, too, with some chocolate but not too much, and with the toffee echoing the caramel flavour.

I used to love Diet Coke when I lived in the US, but don't enjoy the Canadian one at all, so now I have a real Coke when I really want a pop (once a week or less, as a rule)...Barring that, I really do love Fresca, and it's good with a little vodka, too, if that's your thing.

Oh, I make a Lime Mousse cheesecake with a gingersnap crust off of epicurious.com all the time! gets a really good reception. I heartily recommend the gingersnap crust. I think it would be nice with some coconut in there as well.

I tried to get my parents to take me there Saturday for their anniversary dinner, but they are so hooked on Parkside that no other place will do. Not that I mind!! So I can't help you out, but that early menu was one of my suggestions to them (I have a show to go to Saturday so we're going to eat early).

Have no fear on my account...after 20 more minutes, I've given up on it...the characters I enjoy watching are outnumbered by those I don't. That's all, as doubtless the best friends of everyone I'd like to comment about are reading eGullet, ready to castigate me. But best of luck to homegrown, of course

Damn you all for putting this picture in my eyes and in my head for the past two weeks. I finally succumbed. I don't know what to do: the four-block detour on the way home from work hardly offsets the calories. Wow. Edit: I think I will have to delay my venture for a meatball sub, as I already have a (HSG GBP) dessert date with Choclateer for later tonight! and two desserts for dinner seems a little excessive to start with, without adding a foot-long meatball sub!

I would think that that is 38 staff, total; if they’re like most burger joints, many of those people will be part-time, no?