canucklehead
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KT
You know, even the perogies that I have had an the local church dinners seem waaay better than Cheemo. I had a Ukranian friend who said that perogies his grandmother made other weird fillings - like fruit. Sounds pretty good to me.
Keith, I can't decide whether your are the voice of reason or ... something else. Remember - you don't have to put others down in order to raise yourself up.
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My brother drove accross the praries last summer and the big highlights for him were the food. He has some 'real' perogies in Manitoba - and they were a real revelation to him - for a long time, all we could get were the frozen Chimo brand.
I think that it is really important that we preserve all of the 'authentic' food out there. Not a cheffy version of something - but the real thing. I am hoping to drive across country soon and would really like to sample some of the good things in Winnipeg.
This has been a really great thread.
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I wanted to thank all of you for your input and recommendations. As well as passing this list over to my friend - I am not very curious of the places mentioned.
I think that a little road trip to Seattle is in order.
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I think 43rd or so...
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Finally was able to find this edition.
Wanted to say the articles are Chinese food were very good. The writers are clearly of my background - old school chinese kids who grew up in Vancouver during the 70's and remember when Chinatown was insanely busy and had some of the highest rents in the city. Great introduction to Cantonese food. The articles kind of gloss over the impact of Hong Kong immigration during the late 80's and early 90's - but still a pretty comprehensive series of articles.
Very funny that Floata Restaurant is identified as 'Floater' throughout the article (even with a large picture attached). Oh - the magic of spelling auto correct!
Great little magazine.
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High Tea at Secret Garden Tea Company in Kerrisdale, where I had numerous cups of Vanilla Almond tea and shared this with a girlfriend:
I must say - the picture makes very curious... but the name "Secret Garden Tea Company" makes it - literally physically impossible for me as a man to walk into their shop (or 'shoppe' in girly land)
. Much like no man can drive the new beatle - I mean am in touch in with my feminine side - but I cannot drive a car with a built in flower vase.BTW - Mooshmouse - have you checked out Michelle's in Kerrisdale (on West Blvd)? Insanely good egg tarts - done in the Macau (or Portegese) style with a flakey crust and burnt top. The rest of the Chinese style baking is also good - esp BBQ pork bun.
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I am always a little scared to post on this thread as it will make me confront just how much I do actually eat out. Well - the credit card has come a-knocking so there is no more denials.
Today went to two places:
For lunch went to a bakery on Kingsway and Iverness (can't recall the name) and had bahn-mi. The bread was insanely fresh- but they did not have my favored meatball filling - so it was only halfway fulfilling. But I had the weirdest bun - a soft bun filled with a coconut and DURIAN filling. Now- depending on how you feel about durian - this could be the most delicous thing ever or something really nasty. You bite into the bun and the warm durian aroma just fills your mouth. To me durian tastes like very ripe fruit. VERY RIPE. The bun itself is very delicous - soft and fresh and there is no clue as to what you are about to bite into. Go on - I dare you ....
Dinner tonight was at Vij's - went with a couple of friends who loved it. The food was great and as always, Vikram was the perfect host. Regardless of what your thoughts are on the style of food - the flavours and spices are always fresh and bright. Paticularly good tonight was striped bass with a delicous spicy tomato based sauce and the lamb popsicles are always outstanding.
** Edited to add that we saw Harrison Ford there tonight. My friend just about broke her neck trying to check him out. Vikram said that the first time he came in - he did not recognize him and asked him what his name was. Mr Ford apparently then had to pull out his egullet decoder ring...
Went to Incedio's for pizza a couple of nights ago. The pizza's are very good, really nice tomato sauce and wood firing always makes a difference. The pastas are a little too dressed up for my tastes - kind of in that late 80's kind of way (you know - sausage - sun dried tomato - pesto - chopped spinach ....) The recipes could be cleaned up - but the execution of the pasta is excellent.
Two comments on my last two meals where there was an egullet experience
At De Francesco - tried the carbonara - and it was the real thing. Just pancetta+eggs+cheese. Very homey and dressed down. Thought it could use just a touch more cheese - but good in that basic kind of way.
The lunch at Long's (and seems like a long time ago...) was alot of fun. The food at Long's is very rustic and clearly alot of the food is made from scratch. The company of course was excellent. That being said - I still like Shanghai Yan Yun more - the food is more delicate and the flavours cleaner. The SYY turnip cake is very flaky and savoury and the juicy pork buns jucier.
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Can you provide some details? Do these restaurants have websites?
Thanks for the initial input.
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A friend's father is trying to arrange a dinner conference and is looking for a very good restaurant in Seattle. His company will be trying to host a number of doctors (20-30) for I assume cocktails and dinner.
Cost is not too much of an issue. In fact - it needs to be the kind of place that will really attract that sort of crowd.
Any suggestions would be greatly appreciated.
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Bux - thanks for the clarification.
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Not to be a food snob - but the slow cooker "Fix it and Forget It". Got it as a gift and have never made anything from it - who knew that cream of mushroom soup could have so many uses.
But the Slow Cooker for Dummies is actually very useful. I have made killer pot roast and chili from it.
Okay - stop snickering back there...
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. . . . And now I see foie gras in, frankly, vulgar applications. I mean, foie gras ice cream, breaded and deep fried, stuffed in huge platefuls of ravioli.... where is the respect for the ingredient?. . . .
I sense a very narrow view of food in that statement. I've had foie gras ice cream, deep fried foie gras and some of the most magnificent raviloli in the world that was stuffed with foie gras and served with a truffle sauce. Moreover, I can tell you that all three dishes were to my taste some of the most refined dishes I've ever had. No chef has ever treated a product more respectfully in my humble opinion.
Bux - you are perhaps picking on my conflicted feelings about the ingredient itself. I guess it the fact that the ingredient is so prevelant that chef's are finding new uses for it. I have the same feelings about the abundant use of shark's fins in Chinese cooking (I am Asian). Tastes great - but what did the animal have to go through so that I could enjoy it?
Please note that I am not trying to be dogmatic here - just trying to create constructive discussion.
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Just wading in here....
It seems like the real issue here being obscured by alot of who said what first. Both CT and RT are big boys and should know better than to blabber in the manner that they both did.
RT's argument that if you are against cruelty then you would not serve any meat - is indicative of the whole 'slippery slope' position that makes any common sense discussion impossible.
I was finally able to read the article and CT himself says that he against any law that would ban the sale and use of foie gras and dissassociates himself from any animal-rights group that would hijack his decision for their own cause. CT has made a choice, a personal choice, that he would not serve in his restaurant. He also wants people to continue to have the choice - not a legislative ban on the product. I agree that he may need to be consistent in implementing his decision in his enterprises - but his fundamental reasoning is not unsound.
Derrick - I re-read your excellent peice in EoA last night. It was fair and raised some really important points. For me - I really like foie gras but I have become more and more troubled by it. No matter how nice the farm is - the bottom line is that the ducks are forced to eat more than they would choose to. The EoA article itself notes that if the force feeding continued for more than two weeks - the liver cells would burst.
The CEO of Whole Foods (who is vegan) wants WF to sell animals that have had a diginified life. I fervently believe that you must respect the animal that has given its life for your food. This means not wasting anything, humane slaughter, and tring to provide a reasonable life for the animal while it was alive.
I have not been able to reconcile the force feeding of ducks even though it produces something so delicous. And now I see foie gras in, frankly, vulgar applications. I mean, foie gras ice cream, breaded and deep fried, stuffed in huge platefuls of ravioli.... where is the respect for the ingredient?
As I read this thread (and believe me, it pains me to be in agreement with Faustian Bargain on the basic issue of foie gras) I think there has been a drift in topic and now this thread is about who is right and who is wrong - not the merits of the issue itself.
Funny how it was paralleled the whole CT vs RT thing in the first place.
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I agree with Keith. Counterstaff don't get a tip. Maybe I am a cranky old man - but when I was a counter person - I got diddly and was happy for it too! It built character.
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Two quick thoughts:
It is my understanding that the current Dalai Lama is a big fan of lamb. When he visited Berkley - Alice Waters and her team was already to prepare a vegetarian meal for him - but was told he likes his lamb on the rare. They served it - he ate it.
On the other hand - under Chinese Bhuddism - not only are you to be vegetarian - but you are not to eat even garlic or onions lest you awaken thoughts of pleasure.
So - Bhuddism clearly embraces a range of eating choices.
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Hey - thanks for the review. I've walked by a couple times and did not know that they had already opened. To be honest - the name 'Savory Coast' just did not click with me. However, any restaurant brave enough to have tripe on their menu has my interest.
Do you know if they do lunch? May pop in for a quick meal one of these days.
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As to why -- this is only a personal theory.
Does pink signify sweetness? I have always heard that something glazed with pink icing will always seem to taste sweeter then something glazed in white - even if they have the same amount of sugar.
I have no idea where this bit of trivia came from. I think from Food Network top 5. Gawd help me.
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It actually is a great resource. I stumbled on it a couple of months ago and I hoped that I would find some huge scandal... but unfortunately for my gossipy alter ego - there were'nt any.
Still - it is a fun read.
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You could also try the guu in gastown. easier to get a table and still very good.
Guu in gastown is easier to get a table and the surroundings are nicer. I went when they first opened but some of my favorites from the Guu w/ Garlic did not make the menu (I am a sucker for the Ume Shiso Yaki Soba) in Gastown. Not sure if they have sync'd up the menus now.
Guu w/ Garlic is always a fun boisterous choice - but Hapa Izakaya is definitely a higher end experience - and perhaps more appropriate for a birthday dinner.
Have fun!
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Deep fried spinach is served with a swatow (I have no idea what the english word for the region of China) peppery chicken stir fry. In HK they would serve the same dish with deep fried pepper leaves.
The deep fried spinach is good - crisp and delicate. But really - what isn't good deep fried?
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Predictions....
My ouija board is spelling out...
Best Restaurant - West
Hon Mention - Lumiere
Best New Restaurant - Chambar
Hon Mention - Addesso
My ouiji board won't stop spelling out - 'redrum - redrum - redrum-'
Red Rum? New Place?
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No matter how crazy things get in the kitchen - I am the complete master of basmati rice. It always turns out perfectly fluffy the grains are separate.
Now - I could not bake a cake (any cake from scratch) if you pointed a gun at my head. And I cannot get anything to the table on time - dinner for friends usually does not hit the table for an hour after I have planned. Even when I prep everthing and have it ready to go.
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As I wrote in another thread - I know of some Bhuddist Vegaterians who have frequented West and love it. The restrictions are pretty onerous - no garlic or anything from the onion family along with the normal no-meat, no-eggs credo. Dairy is okay.
I am amazed that West was able to accomodate them - and in return they have won over a new bunch of customers. Namely, Hong Kongers who are notoriously guarded about their food and usually don't make out of Kirin (or the like). My understanding is word has gotten around and a number of HK families (including those who with families that are not diet restricted) are now frequenting West.
So - I am not sure if this falls into the category of unreasonable request or if Chef Hawksworth and his team have taken this on as a good challenge. Certainly a new group of customers are now enjoying the excellent food and hospitality at West and the good word is spreading around.
I think how the requests are made (and where they are made) make the big difference. I am assuming (hoping actually) that the Bhuddist Vegatarian requests were not made last minute - otherwise I don't think it would be fair to the kitchen. Also- I don't think that it is fair to pull out about bunch of odd requests when you are at Earl's or White Spot.
Vancouver restaurants
in Western Canada: Dining
Posted
You might want to include a couple of restaurants on Vancouver Island also. Sooke Harbour House comes to mind as a pioneer in being very very local in sourcing.
Any other shelora?