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Vancitygirl

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    Xmas Loot.... (merged w/ "Santa" topic)

    in Food Traditions & Culture

    Posted · Edited by Vancitygirl (log)

    I received a jar of "Jurassic" salt, very coarse and pink, a "heavy-duty" Kuhn-Rikon peeler with a longer than normal handle which is for peeling really tough things (which will join my collection of about 40 peelers).  A kitchen clock with a basenji painted on the face. 

    The Jane Austen Cookbook. 

    Early California Hospitality - The Cookery Custons Of Spanish California, With Authentic Recipes And Menus Of The Period  by Ana Buegue Packman, 1938 first edition,

    4 meals from HomeBistro.com

    an apron covered with pictures of different chile peppers, oven mitt to match

    A cut glass cruet set ca. 1915.

    A tea shop teapot. (a figural teapot that is supposed to represent a tea shop).

    A "kitchen" candle that is supposed to kill "unpleasant" kitchen odors. 

    A bundle of "glass" towels for "fine crystal and glassware."

    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.

    The Next Great Chef (merged)

    in Western Canada: Dining

    Posted

    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.

    Restaurants that Go Big on New Years Eve

    in Western Canada: Dining

    Posted

    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

    Birthday party?

    in Western Canada: Dining

    Posted

    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).

    Christmas Eve Dinner

    in Western Canada: Dining

    Posted

    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!

    Birthday party?

    in Western Canada: Dining

    Posted · Edited by Vancitygirl (log)

    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.

    Openings and closings (2004–2005)

    in Western Canada: Dining

    Posted · Edited by Vancitygirl (log)

    Has anyone gone to the new lounge/restaurant Curious (52 Powell Street - 604-642-0052).  I read about it in the Straight this week.  Three level space?  Inquisitive minds want to know...

    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!

    Chef Rob Feenie Sighting

    in Western Canada: Dining

    Posted

    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.

    Lumiere

    in Western Canada: Dining

    Posted

    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

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