Andrew Morrison

Surfer, I thought you shot your wad this morning...but alas, you return to the scene of the silly. You seem pretty choked up about the awards. What gives? Rather than telling us what we already know about you - that you aren't big buddies with the VanMag awards - why don't you try telling us something else? There are many threads here...care to let us know where you've eaten lately? As an observer of and a participant in Vancouver's restaurant culture I thought the awards went to those who deserved them the most. I'm in agreement that David Hawksworth is the best chef in Vancouver right now, that Chambar was the best new restaurant of the year, that Earl's is the best casual, et cetera. Of course there are going to be gripes...but this is just weird, dude. There were 27 judges, all bringing to the table different standards, tastebuds, baggage and personal experiences. If you're in the restaurant business and were disappointed that you didn't make the cut, then your vitriol is about as inexcusable as it is forgivable. Nevertheless, you'll find we're a friendly bunch. I (for one) would love to see you post more.

Please excuse the still-sodden English. This excerpt from my morning post: Best afternoon out in a while...

Too tanked to write right now, but will say that today/tonight was a great time.

Bang on. Fight the Power. I fear there is no turning the clock back on this one.

Not exactly gonna work in the modern manifestation of the hospitality business, but an entertaining sentiment nonetheless.

With doubly due respect, the people in the restaurant industry care a little bit. Accolades often translate to bread and butter. It isn't pretty, I grant you...but even getting the bronze or an honourable mention can mean a lot to a kitchen, a floorstaff, and management. Tis a silly business from top to bottom - no argument there - but if a restaurant can get some extra credit for the efforts they make, then why not? I'm not decrying cycinism, either - it's a good gig. I just think the awards are fun (weird, I loathe the Oscars).

Good predictions all, though Adesso and Lift would probably be out of the running because they are too new. - next year though. Slap me if I'm wrong.

Are any eGulleters going? I'll be wearing a mauve spandex bodysuit with a hood making moose calls on my whittled flute while carrying a goodie bag the size of Stanley Park. Security is pretty weak. Anyway, I thought I'd pre-empt tonight's post-op thread by starting it before the show and allowing for predictions. Best Restaurant of the Year? Best new Restaurant? Hope to see some of you there.

Wine pairings sound wonderful, too.

I am in total agreement with the honourable Mr Sherwood on this issue.

uh-oh...

He'd make an entertaining maitre'd. "Welcome to CHAMBAR....Your table is...RIGHT THIS WAY" with a sing-song Punjabi lilt.

Hope to see you there Alistair

I'm excited about this event. See you all tomorrow evening. I've been thinking about the menu, trying to figure out what I'm going to have and I'm leaning towards this: Chestnut soup with extra virgin olive oil Herbed rice tart with artichoke, leek and Parmigiano-Reggiano Lemon Sorbetto Marjoram crusted free range chicken breast on cippoline onions, porcini mushroom & Swiss chard with herbed roasting jus Blood orange panna cotta, blackberry sauce and basil infused crème anglaise What's your menu plan? Wines, I'm still not sure. I'll trust Luciano.

I thought the inclusion of Earl's in the Gold Category was a bit of a shock, but they've really amped up their list this past year so I get it. I'm in the dark as far as their education program is concerned. Pray tell...? Also, congrats to Rob Scales at Victoria's Il Terrazzo for getting the Silver. His cellar is outstanding. Vista 18? Now there's a dark horse! I just checked out their wine list and it's excellent, though Deborah might have a bone to pick with their spelling of Zinfandel. I'm curious, how have island restaurants fared in the past?

Oyster Guy, No I wasn't intentionally being condescending, though I just read the offending post and realised it could be misconstrued as such. Rest assured, no slag. I was just saying: hey, these guys wrote a show that enters into our realm and we're criticising it without putting points to our criticisms. Since they're taking the trouble to read our maledictions from the mountain top I'd argue they deserve more substance and less venom, is all - no wit intended. I was weary of the show before I saw it. When I watched the tape I loved it, hated it, and in the end found a way to accomodate it. I realised after a few days that it isn't for me or anyone else who works in the restaurant business. I've already written too much about the show here. Ah! All wit aside, another nail gets hit on the head. I'm tired of writing about Godiva. I like the show for what it is, and have gotten beyond what it isn't. If anyone would like to venture further into the relative merits of this television series vis a vis it's relation to the restaurant business, I'll happily refer you to this book.

Looks like Tofino is out of the question now that I have to extend my time in Victoria. I feel a bit like a Jackass. Thanks everybody for the info. Still, I'm excited about going back to Victoria. I'm going to be in and out of restaurants all the time so I'll report back.

Who does Chatters end up sleeping with?

uh-oh, I fear a Chatters epic coming on....

tell them Keith sent you

Aw... Waylman, Chambar is one of the top restaurants in the city right now, if not Canada (in terms of accolades, press buzz, et cetera). It has been showcased, highlit, and doused with praise since before it even opened. You should check it out but call ahead. Belgian/Moroccan fusion sounds a little weird, I know, but the food is fantastic and the atmosphere electric pretty much every night.

And bang went the nail on the head

There are only four more seats available for the Adesso dinner this Sunday... 46 eGulleters in one room! Oh my...

No, I'm certainly not suggesting we be positive because people from the show read this. I could care less. My point was that their presence was an opportunity to elabotate on memes like "level 10 suckitude". I thought that since people were griping about the show they might consider directing their criticisms, at least, with some purpose (however limited) - to be heard directly by those they're criticizing. Or not.

I want to see how the show does Dine Out next year, so I'm hoping it's a hit.