appreciator

^ Lee and Brian… thanks for your comments. I did figure that was what you meant but it did get me thinking about the whole sharing nature of this medium. And with that in mind, I give you two more wine recs. I’ve tried a lot of wine in the past couple of years and have been trying to be more diligent about keeping track of the ones I like. Both are available in regular BCLDB stores, at least they were last time I bought them at the 4th and Alma location. Passo Doble 2003(4) - Masi SKU #225813 / UPC #8002062001607 Price: $17.99 Alcohol %: 13 % Sweetness: 01 Volume: 750 mL Country: Argentina A review by Alan Kerr can be found here though you will need to scroll down a bit. ((Oops... I've just re-read this review and note that he tasted the 2000 vintage and not the 2004.)) AND: Rioja - Telmo Rodriquez LZ 2003 SKU #86314 / UPC #8420759900086 Price: $18.99 Alcohol %: 13 % Sweetness: 00 Volume: 750 mL Country: Spain Review from Anthony Gismondi:

Beautiful photos everyone...... everything looks simply mouth-watering. Last night I made Beef Daube for the first time. It wasn't pretty...... but after watching a show on the Food Network (the Canadian version no less!) I figured out what I did wrong and will try again in the next week or so. I did make an amazing veggie-chickpea soup with smoked paprika a couple of days ago though, so perhaps that makes up for it. Note to self.... must buy digital camera

Just wanted to add that I've very much enjoyed this blog...... Kathleen.... you surely can cook!

Just have to say that your pasta looks great.... you should think about posting it in the Fresh/Stuffed Pasta & Gnocchi--Cook-Off XIII, eGullet Recipe Cook-Off Series thread. It's really cool to see that the Serious Foodie course is paying off

On West 4th Avenue Romios Greek Taverna has closed shop after 25 years in business. The new restaurant opening here is, Presto Cucina, a chain that currently has operations in West Vancouver and Abbotsford and is also opening up another location in White Rock. From a flyer at the front door: Anyone tried either of their existing locations?

I like the idea of this as a thread and hope that we can all share BCLDB finds on occasion. I am a little curious though as to the following comments: From Lee (Canucklehead): And from Brian (BCinBC): Guys... what's up? Are you suggesting that any hot tips should be exclusive until certain people get their hands on said product? I'm sure that's not it but those comments did have me wondering..... I'll throw out a hot tip of my own to those who like beer: Innes & Gunn Oak Aged Beer From Scotland SKU #122986 / UPC #5010327658544 Price: $3.25 Alcohol %: 6.6 % Sweetness: 00 Volume: 330 mL This beer has a great flavour, especially seeing as it was aged in old Whiskey barrels. Cheers! P.S. I'd hazard a guess that the wine rep for JK's original suggestion is working pretty darn hard to secure more of this product in entering the BC market. I'm sure we can all rest assured that more of this delightful vino will be available to us at some point in the not too distant future. P.P.S. I'm no JK but I do have a few wine recs myself, though perhaps I'll hold off on those till I see how this thread plays out. They are widely available so it shouldn't be an issue..........

Have any of you tried either Athene's on West Broadway (they're actually a Greek Resto who deliver pizza on the side... or perhaps vice versa ) OR Napoletana Pizza on Arbutus at about 10th Avenue? I've ordered Athene's for a while now as it's relatively cheap and decent enough. Then I read about Napoletana on a foodblog (the exact one, I can't quite recall) where they raved about it so much, I thought I'd give it a try. After a couple of orders in the past few months, I'd have to say that it seems to be nothing out of the ordinary, though it does arrive hot. Definitely a positive check mark for that point Used to love a delivery pizza joint around 7th and Hemlock where they had a veggie option called "Everything but the kitchen sink" it was fantastic. Where oh where did the go?

I too am interested in some local courses and would be interested in hearing about the experiences of anyone who has taken them, especially the ISG and the WSET programs. Here's a link to South World Wine Society's "links" page and if you scroll down, you will come across quite a few urls for educational opportunities.

I Demitasse! Glad you enjoyed it too, Dandelion This reminds me that I really must get back to visit and have a Victoria food extravaganza soonish!

OT but that is a very cryptic comment unless I'm a complete thicko......

^ well... I have to admit that I haven't been to Mona's when they've featured a belly dancer... was just told that it was good. You'll have to take Moosh's word for it The food, particularly the appetizers/mezze are extremely tasty. Some of the best homous I've ever had... and I have to tell you that I make a damn fine version myself. As for entrees, I'd go for the lamb. I had a chicken dish which, though tasty enough, would have been better had it been lamb. I know that probably doesn't make sense but the sauce that was served with it was too strong for the chicken. One small issue... be sure to check your bill. I've mentioned this before, and though ii ws probably just a one time mistake, we were "accidentally charged" a service charge on our party of 4. Service was charming however, so I'm sure you'll enjoy. Cheers!

Well... instead of starting a new OK wine festival thread, I thought I'd revitalize this one. Was up in the Okanagan for the beginning of the fall festival and enjoyed 3 1/2 days of tasting wines and sampling food. Day one included a stop in the Similkameen as I was inspired to try at least one of the wineries mentioned in Taste of the Similkameen Valley dinner to be held later this month at Bis Moreno. As I figured we'd be going right past (more or less) the vineyard I wanted to check out (Orofino), I did a bit of research on all vineyards/wineries in the area and came up with this link. We only had time to stop at a couple of wineries and the first one we came across was St. Laszlo. What to say.....well, let's just say that I doubt there'll be a return visit. The proprietor/winemaker was quite a charming fellow but his wines did not particularly appeal to any of us. However, I did purchase his rose petal wine as it was quite unique. And, he has a lovely German Shepherd dog named "Nash". Next stop however, yielded much different results. We found ourselves at Orofino Vineyards and were all quite blown away by this young wineries early efforts. They are working with some vines that are about 16 years in age and have built the first strawbale winery in Canada. As to the wines.... their 2003 Merlot/Cab blend won an award as did their 2004 Chardonnay. I picked up two bottles of their Pinot Noir (to serve with this year's Thanksgiving dinner), a bottle of the Merlot/Cab, one of their Riesling and one bottle of Chardonnay. Am looking forward to the dinner at Bis Moreno later this month that will feature their wines...... if the attendance is high enough that is. Drove the rest of the way into Penticton to meet up with some other friends and had dinner that night at Theo's..... a restaurant I see was maligned elsewhere in this forum but one that I enjoyed quite a bit. Perhaps they have improved since last year... or perhaps I have a less discerning palette. Who knows. Up next..... Day Two.

You might want to try Mona's. The food is pretty good and on weekend nights they have a belly dancer.

I too was at the Nat Bailey Market today.... first time ever! Picked up some beets (w/ green attached), some kale and some swiss chard (from Forstbauer Natural Food Farm), some delicious Mutsu apples (I think these were from Klippers), a cute little cabbage from a co-op whose name escapes me. (hope I have the vendors right.... I should have made note ) Then on to bread from Rise - the market loaf as well as some of the soon-to-be-famous grape celebration bread - aka Schiacciata , cheese from Little Qualicum Cheeseworks, dill pickles from Big Don's Pickles, pepper jelly from Deni's Delights and .... last, but certainly not least, chocolates from Bad Girl. Also ran into an old friend of mine that I haven't seen in a while.... he admitted to being a lurker here (had read about the grape bread!).... time to delurk "M" and join in the fun! Oh and curious about the berries.... I did notice them in passing but was unsure about buying them as it seems so strange to me to have berries in October. Perhaps they are grown in a greenhouse Will have to have a chat next time... hopefully they will be around next week.

There was some discussion about Mead previously in the Farmer's market thread here and here You've probably already checked out the websites for Tugwell Creek Farm & Meadery as well as Middle Mountain Mead but in case not... you now have the links I would like to try some myself so the next time I go to Vancouver Island, I will be sure to include a trip to Tugwell Creek.

Thanks "fud" and Deborah for the lowdown on how the classes work. Sounds like a very informal and fun learning environment which I think is the best way to learn new skills. And Deborah... your baguette looks great!

Still wondering about the question I asked a while back.... Is this just not up for disucssion or did ya'll miss the question?

This is all extremely interesting! I do hope that someone will chime in, who did go to cooking school but is no longer (or perhaps never did) working in the industry. I think it might be an interesting perspective that we haven't seen here yet. S'pose I could go and pose this question in the General Forum but I am still really interested in those who attended culinary school in Western Canada and what they've done with that education. I am also a bit curious as to the recommendation to work in a hotel kitchen after school. Is there a particular reason for this? I'm guessing that it has something to do with the exposure to many more tasks and situations that would be experienced in such a large environment as compared to the relatively small number of tasks one would encounter at your local Mum & Pop, Italian joint or what have you. Thanks Matt for pointing out the info and links re: the Red Seal program.... I was going to ask about that. Sometimes though it seems when you leave a thread alone for a bit... your questions get answered in due time. (not always though ) Oh and CJS... what does PVI stand for? Obviously I don't remember it

I have seen Lady apples somewhere recently (very helpful I know ). I thought it was Choices on 16th but when I checked this evening (well, yesterday) I didn't see any. So the other place I was shopping recently was Granville Island, though I can't pinpoint a location for you. I think the Denman Island Apple Guy (don't know if that's actually what he goes by) might start showing up on weekends some time soon. Or.... in case you feel like taking a trip to Salt Spring Island this weekend, they are having their annual apple festival on Sunday. It's a great event and someone is sure to have Lady apples and possibly other small varieties as well.

There's this post by Jamie in the middle of a thread on the Okanagan, where he gives the lowdown on a number of restaurants in Kelowna. (well, some are not technically in Kelowna... but a few are ) And another thread on the Okanagan - if you scroll through it, you will find more recommendations in Kelowna. Also.... you may wish to peruse Daddy-A's Excellent Okanagan Adventure thread.... I seem to recall some mention of a meal at what was once Vintropolis but is now.... something else. Scroll away and you will find it. Last but not least.... there is a short blurb in the latest issue of CityFood (couldn't find specifics on line however) about a relatively new restaurant in Kelowna called The Yellow House Restaurant started by the folks who used to run (or might still, actually ) The Beecher Street Cafe in Crescent Beech. Oh... and one other thing... it is the Fall Wine Festival so you may encounter more activity than usual for a Monday in Kelowna. (But you probably already knew that )

Thanks SG..... quick question...... did you mince the chicken yourself or buy pre-minced/ground chicken? I have a fair amount of familiarity with pre-ground/minced turkey... use it for my own bastardized version of picadillo, all the time. Would likely prefer to use something pre-ground/minced but would also like to know what you did And back to dinner Tonight I made: Turkey (pre-ground/minced) and fennel ragu served over whole wheat penne (As a side note.... original recipe came from Cooking Light - March 03, and used ground pork instead of ground turkey) Sautéed broccoli with garlic and lemon A couple of pieces of Vivani organic dark chocolate with orange... yummmmm! Of course! 2 lbs chicken, minced (I used boneless skinless breasts) 1 cup dry bread crumbs 4 green onions, sliced 1 tablespoon Bangkok Blend from Penzey's (if you have it) or ground coriander 1 cup chopped fresh cilantro 1/4 cup sweet chili sauce, plus extra for dipping! 2 tablespoons fresh lemon juice oil for frying Heat oven to 350° 1 In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well. 2 Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers. 3 Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over. Bake on a foil or parchment lined cookie sheet for 15 minutes or until cooked through. ←

As I'm feeling particularly nosy tonight....... I would like to know how many people who have completed (or even started, for that matter) culinary training in Vancouver, are actually working in the field right now. If you are working in the food industry, are you doing something you thought you'd be doing or something else altogether. If you are not working in the food industry, did you try it for a while and decide against it or....... Anyone who doesn't want to spill it publicly can feel free to PM me..... I am entertaining the idea of going back to school (yet again) .... and just want to hear about other folks experiences in Vancouver. TA!

Whilst looking for another thread entirely, I came across this query that I had actually made, back in March... Seems to be along the same line..... cheers

Finally, finally.... picked up the September/October issue this afternoon at Choices Market on 16th. As an aside...... Arne.... can you change the header of this topic to just read "Eat Magazine" or some such as we seem to have branched beyond the March/April issue.

Looks like ya'll are having a great time in this class.... your results thus far, look fabulous! As I am a big ol' nosy parker....... I would like to know how these classes shake down...... does Chef Tony demonstrate a procedure then you all replicate on your own, or what? Does Chef Tony or an assistant come round and help each individual out, or after the demo you just try your best? Basically, I'm curious to know the actual level of hands on instruction as opposed to the amount of demonstration that goes on. Inquiring minds want to know?!