Andrew Morrison

Aqua Riva Sequoia Grill Feenie's La Regalade West Civilised. Not uproarious. Nothing too crazy, bill-wise.

The television biz? Nope. Never was...though I was in the cast of OwlTV's Hoot Club as a young lad and did some commercials for a law firm specializing in divorce when I was 9 (me: confused and distraught child). Seriously. Since everyone is down on the show, any constructive criticism beyond the typical round of "it blows for busfare"? The people who put Godiva's together have been reading this thread, so it would be nice if we added points to our opinions rather than dishing out venti vitriol. Any takers? Did anyone like it at all? I did. I enjoyed it. The second episode was good, too. However, it appears I laughed when others cringed. It wouldn't be the first time. Perhaps my taste is out of whack, but I'm looking forward to the entire season.

Well said, Jamie and Keith. There were parts that had me gnawing my knuckles and in other parts I found myself smiling. Having lived and worked in Toronto for a number of years, the manager was supposed to be a Torontonian, from Canoe no less (about as "Big Smoke" as it gets). I thought the bartender was bang on target. The chef, Ramir, was a bit of a ponce...but I guess they play the parts they're given. Despite our misgivings, I still think it'll play much better to a broader audience who know sweet shite all about the business. It's going to annoy me to hear about it all the time from customers, though. The token gay waiter is going to cost me some dosh because of his up-selling antics. Off to the trade day to try my tongue at Afrikaans and drink wine until I start my shift. I hope the chef doesn't make a special tonight with lots of the letter "s" in it.

I want a royalty check today... Nevertheless, I was still entertained. Perhaps it was because I hadn't seen the restaurant world portrayed (even poorly) since Flo last had her grits kissed. I guess I'm the only person here whose suckitude metre needs new mercury.

I'm far too short for television, and as I've said before I have uncontrollable drooling issues. The Walken imitation only goes so far... Wow! That globe article panned it! I watched the show through the dual prism of my years in the business and my tastes for tv. I think the "industry panelists" were judging it for realism and that's their thing. I was pleasantly surprised. Mind you, it ain't no West Wing (where realism is ably abandoned, too ).

Calling all aspiring foodie/actors! From Godiva's press kit: GODIVA’S OPENS THE DOOR TO AN UNUSUAL OPPORTUNITY Bravo! TV Series, set in the Restaurant Biz, to Cast Recurring Character from Hospitality Industry (Vancouver – March 17, 2005) Not since Lana Turner was discovered sitting on a lunch stool in Schwab’s, has there been a more unusual search for a promising star. Now, the producers of Godiva’s are searching for Canada’s next big star in a unique promotional campaign called “Cheque Please.” Godiva’s, the hip new series that debuted on Bravo! March 16, will be holding a nationwide search for a recurring cast member. But not just any actor can audition. To be in the running for a part in the series, those who apply must be currently employed at a restaurant or foodservice outlet. From a waiter at The Keg to a barrista at Starbuck’s, one’s pay stub might also be one’s ticket to stardom. Set in the heart of Yaletown, Vancouver's über-chic 'hood, Godiva's invites viewers into the high-pressure, fast-paced world of the restaurant biz and the equally entwined private lives of the young, urban tribesters who populate it. Aspiring actors should send a photo, resume, proof of age and proof of employment in a restaurant/foodservice outlet (i.e. pay stub, letter from employer) by Monday, March 28 to: Casting Works, 610-825 Granville St., Vancouver, BC, V6Z 1K9, Attn: Cheque Please OR Jenny Lewis Casting, 1010-1029 King St. W., Toronto, ON, M6K 3M9, Attn: Cheque Please From these submissions, 100 short-listed candidates will then be invited to attend auditions in Toronto on April 4th at the CHUMCity Building or in Vancouver on April 7th at Citytv-Vancouver. These hopefuls will read before executive producers Julia Keatley (Cold Squad) and Michael MacLennan (Queer as Folk). The selected aspiring actors will be responsible for getting themselves to the audition sites. The successful candidate, if from another province, will be flown to Vancouver this summer to appear in a minimum of two episodes of the series. For more details, please visit www.bravo.ca. Godiva’s airs on Bravo! every Wednesday at 10pm ET / 7pm PT After the show they'll drop this in before they go to commercial.

Oh, what an evening. It started out at eGulleter SBonner's Gastown pad for a tasting of Morgenhof Estate wines in advance of the this weeks festival (Chenin Blanc, Sauvignon Blanc, and Merlot - all exceptional). Edible Vancouver and I sipped with a delightful crowd of oenophiles from varying walks of winedom. I was, alas, a complete featherweight in this company. They knew more about wines than I could ever possibly hope to. I had, however, been to the estate in question and had regrettably fallen into their duck pond rather drunk several years ago, so even though I couldn't detect the more subtle nuances of their products, I could at the very least tell them they were responsible for my arrest (apparently inciting a riot). Thank you Stephen and the folks at Morgenhof for a wonderful and very informative evening. From there I journeyed on foot through heroinville to Chambar after pit stops at One Restaurant Lounge and the Irish Heather, arriving towards the end of a typically busy Monday night. A quick Stella and a Lagavulin to wash away the shame of vinignorance did the trick, as did the conversational stylings of barman Josh and manager Andre. I bumped into the ever-energetic Cindy from Cindy's Cafe, too. My goodness, busy place, Chambar be. Plenty nice people, too. When 10:00pm rolls around on a Monday most restaurants are fluffing their pillows while Chambar can be seen doing a third turn. Always a great vibe. All that being said, I was too full of Stephens asparagus, shrimp, and sushi to eat anything! From there a quick hop, skip, and jump down through the crack alleys to Wild Rice where I sat at the bar and had a chatathon with staff members Michelle and Belinda while eating my Kung Po chicken and sipping my beer. Rachael Trefiak and chef Keith Krentz plus much of their crew from Lift were there doing what appeared to be a Monday Night post-op dinner with propreitor Bob Lindsay. Very nice people, all. I'd heard some negativish things recently about Wild Rice so I was a little wary of everything, but I'm happy to report all was well - but how far can you go wrong with Kung Po? Spicy, noodly goodness. Service was excellent and super-friendly. Every time I go I am impressed by the music. I'm hardly an aficionado of modern music, but every time I leave Wild Rice I'm humming a new tune. I also had the pleasure of riding public transport tonight for the first time in Vancouver. Considering the amount I've consumed and the inebriation that naturally ensued, it seemed appropriate: a bus complete with murmuring man with requisite shakes asking me for busfare (we were already on the bus - driving merrily). And what ho! Little did I know that a bus stops right in front of my house! Oh, the drunken possibilities...

Thanks for filling one of a large array of brain voids. For years now, and every year, midway through winter I invariably ask myself "why aren't we selling halibut? It sells itself. Damn chef." Now i know. Thanks.

Is Halibut just coming into season up there? Excuse me if it's a stupid question. We're only just getting it at the restaurant this week.

What about booking the downstairs Opium Den at Lucy Mae Brown?

I'm still thinking it should be West-like if it's to be representative of the city. European backbone with West Coast ingredients and a slight Asian inffluence. Not very original, I know, but it would still work. But how would you make the existing ones better? Unlimited budget, maybe forget Jericho and move further down towards Spanish Banks. What would you do? eg. Clearcut Wreck Beach slope for our exclusive "Caligula Vineyard"? Every news story on us would lead with "Naked Lunch Anyone?"

Thanks Foodie. Crab and Chablis, eh? Yum. I'm going to try to eat out as much as possible a la Ling while I'm up there but I'll definitely order the combo if the opportunity presents itself. After work tonight I had some crab cakes and some leftover Burrowing Chard but that doesn't count.... For the drive I'm just going to take some biltong and some juice boxes (we are going avec child). Having trouble nailing down a place, still.

I just watched the first two episodes of Godiva's. No spoilers... Despite myself, I was totally engrossed. It's a pretty hilarious show, even if you're not in the business. In particular, I think most kitchen staff will get a big kick out of it.

Thanks again for all the recommendations. Still looking for the right pad. Can anyone recommend any place to stop for lunch on the drive from Nanaimo to Tofino? Soooo looking forward to it. I'm humming a mix of Madonna's " Holiday" to the tune of Chicago's "Saturday in the Park". The excitement is confusing me. I loathe Madonna...

The suggested wine pairings have just been made available. Chestnut Soup: Montresor Chardonnay Della Luna Appetizer choices: Santa Margherita Pinot Grigio. Tagliatelle: Sella E Mosca Vermentino Di Sardegna Sea Bream: Chianti Rufina Basciano. Marjoram Chicken: Tommasi Ripasso. Both Deserts: Moscato D’asti. If you have any questions about the event on the 20th, please PM me.

New issue is great. Lots of information on Victoria. Quick review of Lift. Great article by Shelora. Found mine outside Capers.

Anyone remember that fashionista thread about the Bacchus staff uniforms a couple months back? Where's Mr. Maw? I'm thinking classic private school uniforms for the servers. The guys from toe to head: black oxfords, grey socks, grey flannel shorts, white button down, house tie, navy blazer, and a "Goodbye Mr. Chips" hat of the shady variety. The girls in same except with pleated tartan skirt. Do the Wyles clan have a tartan? Moving right along, another option would be having all the servers dressed like Kato from the Pink Panther. How about Cuban military uniforms? 17th century High Court livery? Viet Cong pajamas? There's gotta be something... I guess we'll have to wait and see what they wear on Godiva's, but I think I might be on to something with the Viet Cong thing, though the sandals might freak some people out. Staff uniforms anyone?

Having a few strippers in the dining room would really complete the holistic dining experience. But that's just me. Courage, everyone...this venture is not yet belly-up. We haven't even had our first Chatters review.

Yeah, I love it. Nothing like the thought of a coked-up sous de-boning your sole, eh? This show is going to do wonders for us. Note to the dining public: no self-respecting restaurant worker does his/her drugs on site. I wonder who the consultant was? That's a humdinger of a question.

Fine Dining? I think that's the premise. According to Bravo, the GM of Godiva's is fresh from Toronto's Canoe, which is one of the country's top fine dining restaurants. Though part of it was filmed at the YBP, much of the shots are soundstage I believe, simply to give it the appearance of a more plush place. My reference to the semi-retarded was mean, but not mean-spirited. I was referring to some of my colleagues whose knowledge of wine and food plays second fiddle to acting class and cocaine. There are some professional lifers out there who wait table for a living, rather than a stop gap. I guess we're all going to watch the show now, right?

The crappy thing about this show remains that regardless of it's dramatic/entertainment worthiness, it's going to make life for waiters in this town a degree or two less tolerable. Guests will be asking about the show's veracity all the time. Customer: "Did you see the new Godiva's epsiode last night? Well, there was a scene in it and my wife just wants to know if it's accurate..." Waiter: "As I was saying, the special tonight is a herb encrusted filet of red snapper on roasted tomato and watercress risotto with...." They'll be made to assume we all have "other" jobs like acting, dancing, playwright, poetess, et cetera. Getting your dining cues from a TV show (and this will happen) is like trying to learn about the dissolution of the British Empire in a thirty minute doc on the History Channel. It will provide the viewer with a faux window into the world of fine dining in Vancouver and absolutely no television show could possibily hope to capture the magic. The only insight the viewer will glean is that waitrons at the high (read: hip) end tend to be vain, greedy, and bordering on the semi-retarded.

bleh, If tv was a day long i'd have the worst day of my life.

Thanks for all the links and info! SoBo and Shelter are definitely places I'd like to visit, so too the Wick. So far, this appears to be the best hideaway I can find. Any other suggestions?

Neil's new place at Jericho.

Great idea Neil. I can donate some pens and maybe a few wine cranks for start-up capital. Here's the two cents I can afford to put forward to this dream: This is my dream, where all involved abandon hindrances like ego, fame, and rep to work together for peanuts to achieve products/experience/excellence without equal Design team of David Hepworth (Feenie's) and Karri Schuerman (Chambar) consult with service staff vets to blend west coast chic and FOH functionality. Visiting chefs every fourth Monday night work with a core kitchen crew including an exec who liases with each visiting chef. Eg. Feenie Dinner. Hawksworth Dinner. Vij Dinner. Each visiting top shelf chef would present a menu in concert with the exec. Open kitchen with kitchen bar - seats reserved for outside kitchen staff and deBrulle students for in-house tutorials during service. Free flow exchange of ideas, method, and execution to be encouraged. Small sections for servers. Four table max. Support staff include two runners, one busser per two servers, an ever-present manager at the front door orchestrating all aspects of seating and a sommelier cruising the floor at all times with his crank. Bar focus on micro-breweries, with 25 beers on tap from the best brewers in B.C. Two wine lists, one exclusively focusing on B.C., like the Aurora Bistro but far more extensive. The other focusing on the rest of the world. Reasonable mark-ups. At least 50 wines by the glass, all of them from B.C. Rooftop vegetable garden and patio. Oh yeah, and televisions in every urinal.