Vancitygirl

Wow - I am so jealous! I got lots of stuff, but foodiewise (where is my editor - is that a word?) the highlights were: Mini Muffin Pans book - Best Food Writing 2005 Cheese Plates Meat Thermometer (ok I bought that for myself) AND Ski passes to work off all the eating I do.

Lori, I finally got a moment to go through your Christmas blog. Absolutely fantastic. I loved the poetry, the perogi making, Ullie with the quince and all the family memories and photos. I just got from a walk in Kelowna myself and met eagles, quails and some Canada Geese. Happy Holidays! Cassandra

Lorna, Thanks a ton for the Villa post. I hadn't been since the new owners took over and it is now on the top of my list to try when a lamb craving hits me (usually daily).

it's on Global on Fridays: Next Episodes: Jan.6 Double Header NEWFOUNDLAND Bill Scott's extensive competitive experience matched against Robert Piercey's culinary prowess makes for an intense contest in the fight to become Newfoundland's Next Great Chef. ALBERTA Justin Labossiere brings his disciplined, classical style to the kitchen to face off with the innovative ingénue, Grace O in the battle to determine Alberta's Next Great Chef.

For those on the West Side, the Gramercy Grill at 11th and Arbutus: Open New Years Eve, December 31st Brunch from 11:00 am Dinner from 5:30 pm - offering a special menu please see below. Open New Years Day Brunch from 11:00 am Dinner from 5:30 pm Special New Years Eve Menu Starters Lobster Bisque with Lobster Meat $12 Classic Caesar Salad $8 Organic Beets & Feta Salad With Crispy Fried Onions $10 Spinach & Poached Pear Salad, Topped with Organic Sheep’s Milk Cheese, Bacon Lardons & Port Dressing $14 Beef Carpaccio Truffle Oil, Basil & Parmesan $10 Seared Prawns & Scallops with Smoked Tomato Sauce Dressed Organic Greens $16 Phyllo Wrapped BC Mushrooms & Brie with Port Wine Reduction $10 Fresh Dungeness Crab Napoleon served with Wonton Chips $14 Mussels & Pommes Frites with Tomatoes, White Wine, Herbs & Garlic $13 Chicken Livers Marinated in Port & Shallots served with Crostini $12 Mains Wild Mushroom Linguine Garlic, Olive Oil & Shaved Parmesan $18 Fresh Snapper Poached in Saffron Tea with New Potatoes, Cherry Tomatoes & Julienne Vegetables $19 Corn Fed Free Range Chicken Breast Stuffed with Spinach & Organic Sheep’s Milk Cheese and served with a Scallion & Bacon Potato Cake & Pan Jus $22 Stuffed Pork Tenderloin Caramelized Apple Farce Stuffing served with Potato Gratin and finished with a Cinnamon Demi Glaze $22 New Years Specialties Danish Baby Back Ribs Whiskey BBQ Sauce & Blue Cheese Macaroni $25 Grilled Bison Rib Eye With Pomme Allumette & Peppercorn Demi $34 Nicola Valley Grass Fed Beef Tenderloin Served with Smashed Potatoes & Truffle Demi $29 Seared Seabass Root Vegetable Hash & Grilled Winter Greens Finished with Truffled Orange Sauce $34 All Natural Rack of Lamb with Apple Pomme & Vegetables with Grainy Mustard Calvados Sauce $42 Carribean Rock Lobster Tail Poached in Tahitian Vanilla, Served with Pomme Anna - Market Price

Does anyone know the names of the places in Chinatown where you can get a whole duck cheaply?

Downtown for a birthday I would recommend Cassis (although i haven't been for a while and Andrew Morrison was less than impressed in his WE Review), Parkside Room (I can totally recommend), Savory Coast (not loud, but a great room with excellent food and service), Yaggers for pub type food (that could be a cool theme - they even have a private room in the back) or Rodney's Oyster bar (get there early).

There was a good review of an interesting West African place in New West in today's Vancouver Sun. Zowabia on 752 Columbia Street. 604 524 4668 Looks like some pretty authentic Nigerian food is being served.

For those checking in from the Okanagan. There seems to be a few Kelowna choices for Christmas Eve and day. They are waitlisted now, but..... Capri Hotel Eldorado Hotel Manteo Resort - Wild Apple Grill My family is doing the home seafood thing on the 24th and then we will venture to the Wild Apple Grill for Christmas day. Enjoy your holiday dining!

Great spotting Joie. What an excellent article. Thanks Judith for the update.

Menu para el dia sabado con Grandma's Latin Deli: Mojarra frita Arroz con coco Patacones

Maxmillan, I know how you feel! I try to do most of my stuff myself, but in a pinch I have to confess I cheat on a few things. M & M meats are a good source for all sorts of stuff: Here is the link to appies. http://www.mmmeatshops.com/en/products/ind...cts.asp?catID=2 Good luck with your holiday entertaining. Cassandra

Cru does a really good job of any event. We do my girlfriends birthday with about 10-12 people each year and they are totally accomodating. The food is absolutely fabulous and the service top notch. It is a bit more of a quiet place than Chambar and the room is smaller, so if you were wanting to be loud, Chambar might be a better bet. When I turn 29 (again) I think I will do it at Cru.

Where is this Centry House? How exciting!

Here is my blog entry on Curious: It is the space where Mo Butter was. We were invited to the opening of a new place in Gastown - called Curious. It's on 52 Powell Street. Usually these evenings are a bit of standing around, a couple drinks and some very small portions of hard to get to food. Not last night. Full sit down five course meal and some of the most inventive cocktails I have seen. The watermelon margaita with a shot of tequila floating in the a lime cup was made with fresh muddled watermelon. Blackberry spiced gingerbeer had fresh grated ginger, ginger syrup and rum. We started out with a delectable tuna tartare with sesame crackers and a sushi cone filled with daikon radish and more tuna. Next there was a perfectly cooked butternut squash ravoli with a double sauce. One part beet reduction and the other a buttery white wine. The absolute hit of the whole meal was a poached and then deep fried potato stick that was rolled in a combination of cornflakes and panko. This came with a tender beef filet and some crunchy green beans. The food and drinks just kept on arriving. I ordered a couple glasses Stonleigh Sauvignon Blanc, served in the riedel O glasses, to complement with the incoming Halibut. Fish is a hit or miss with me. It is easily overcooked, but not at Curious. The chef had got it right. Crisp outside and melt in your mouth tender. He paired with we had some flavourful risotto and some deep fried risotto cakes. Dessert was make your own smores. This was immensely entertaining and brought me right back to the good old campfire days of my childhood. The blue dish is actually on fire and you roast the marshmellow and then smoosh them between the chocolate graham crackers. Keep the chocolate on the inside or you'll make a big mess!

Jamie, Look forward to hearing the review! I am up to Kelowna for the holidays. What restaurants would you recommend? Thanks!

This is sad! 823 Granville = Love at First Sight Pizza

Also - What about the Bins.....we hardly talk about them and they are consistently very good.

This is great information! If only we had full control here!

Recently we have seen a wave of reviews from up and coming writters in the Thursday edition of the Province. These are places that are more than just 1 bus zone ride away from our great Vancouver. Can anyone dish on others. Chilliwack's Bravo would be an example.

Rob Feenie is NOT opening a place in Toronto. He had originally thought about it - or so rumours said. I had a cooking class with him through Barbara Jo's a couple weeks ago and he confirmed that Burnaby would be the next location. I believe a Feenie's style. I look forward to it. What an amazing new addition to the burbs.

Sorry - I have to do this. Are you sure it wasn't How Tacky?

Has any one found a great local source for truffles? Also, where are your favorite places to buy truffle oils, butters and vinaigrettes?

Here is the menu: LOCAL ALBACORE TUNA WITH CRISPY ROOT VEGETABLE AND A CITRUS VINAIGRETTE DUNGENESS CRAB WITH CHILLED RICE MILK, GEODUCK CLAM AND A THYME INFUSED SAKE SORBET LOUIS ROEDERER, CRISTAL 1999 REIMS LOBSTER, ARTICHOKE AND BUGRGUNDY BLACK TRUFFLE TERRINE WITH ALMOND CREAM REDUCTION MATSUTAKE MUSHROOM AND RUSSION FINGERLING POTATO RAGOUT WITH CURED PORK BELLY LAVILLE HAUT-BRION 1999 PESSAC-LEOGNAN ROASTED WILD SABLEFISH WITH BUTTERNUT SQUASH RAVIOLI, SAUCE VIERGE AND MICRO CILANTRO OLIVE OIL POACHED IVORY SALMON WITH PACIFIC RIM PETITE OYSTERS AND BRAISED PIG’S TAILS DIDEIR DAGUENEAU SILEX 2003 POUILLY-FUME PHEASANT BOUDIN BLANC WITH A LAMB RAGOUT AND NEW GUINEA PEPPER AND WINE SAUCE ROASTED SADDLE OF VENISON WITH PINE NUT-APRICOT CRUST, CHANTERELLE MUSHROOMS AND BRAISED VENISON SHOULDER TORTELLINI MOUTON ROTHSCHILD 1975 IN JEROBOAM & MAGNUM, PAUILLAC QUINCE JELLY WITH TAHITIAN VANILA, CELERY HEART, BOSC PEAR, POACHED QUINCE AND CANDIED CELERY ROASTED WINSAP APPLES WITH ROSEMARY INFUSED CIDER AND CARAMEL-HICKORY NUT ICE CREAM WITH GRAINS OF PARADISE GiNGERBREAD CANNOLI WITH ROASTED SUGAR PUPKIN AND WHITE CHOCOLATE MOUSSE AND AN ORANGE CONFIT CHATEAU RIEUSSEC 1986 SAUTERNES MIGNARDISES

Mr. Maw. Please please please post!