Oyster Guy

I liked the show very much and I really got a good chuckle seeing Chairman Kaga's choice of wardrobe. Got to love those gloves! But seriously, I like that show a lot better than Iron Chef America which seems like a joke. May it live forever in syndication. Keep on shucking Oyster Guy

I decided to take my digital camera to work and I took some pictures of some of the product we were dealing with that night. Hope you enjoy. I, of course, am responsible for quality control on the oysters we serve and I selected these 3 for tasting before service. I chose a Fanny Bay, a Chef's Creek and a Metcalfe Bay oyster. This was my oyster selection for my daily oyster special. Stellar Bay Golds (dark blue bag), Chef's Creek (orange bag) and Effingham Inlets (black bag) My chef was working on some fresh octopus. My sous chef was working on a nice Pantagonian Toothfish. Just thought I'd post a couple of pics. Keep on shucking Oyster Guy

I'm amazed that no-one mentioned blender drinks either. Every bartender I've worked with has positively hated them. I actually have never met a bartender who does like to make them. One even went so far as to order the barbeque ribs at work and when he finished eating them, he deposited the bones in the blender and turned it on and burnt out the motor so he wouldn't have to make any that night. My least favorite drink to make is Sex on the beach. It has at least 15 variations that I know of and everyone likes it a different way. It is a pain in the ass. The last time someone asked me to make them one on a really busy night, I gave them a shot glass full of sand and a condom and said, "There's your sex on the beach!" That's why I like being an oyster shucker. Keep on shucking Oyster Guy

When I competed in the Oyster Olympics at Anthony's in Seattle, Washington, they had a competition for the largest oyster. The winner was a Pacific oyster and was grown in the Hood Canal area of Puget Sound and weighed in at 4 lbs (1.67 kgs). I can't imagine anyone ever eating something that size. It's like swallowing a baby! Keep on shucking Oyster Guy

A few places I have run across........ Pub in Toronto called "The Spotted Dick". Shouldn't you want to see a doctor about that? Pub in Vancouver called "The Smoking Dog". Put that damm dog out while I am eating! A.W. Shucks in North Carolina. Aww shucks, couldn't you come up with a better name? Chinese place in London......Ho Lee Fuk. Does that describe the food or the prices? The Mad Dog Bar and Grill. Was too afraid of the possible clientele to check this place out. Did you want a side of rabies with that burger? The Bovine Sex Club in Toronto. Just too many things wrong with that to even begin....

I thought this thread was about giving negative feedback about restaurants on this site and not another thread about Rare which has already gotten more than it's fair share of discussion in the Vancouver forum. 1. If you are going to open a place to the public, you cannot reasonably expect to please all the people all the time. 2. If you get a bad review, whether it be here or in private, you should take the opportunity to see if you could be doing this or that better and not get your nose out of joint because someone found their experience less than satisfactory. As they are paying your bills, I certainly think that they are entitled to their opinions and they should not be belittled or berated for expressing themselves. (If you want an example on how not to handle customer complaints, see the Irish Heather DOV 2005 thread in the Vancouver forum) 3. I don't feel that anyone should have to censor themselves in order to not hurt a chef's or owner's feelings. If you don't have a thick skin in this industry, you shouldn't be in it in the first place. Does the widdle baby wanna hug? But I do think that you should show some class if you are going to complain about a place. Be objective and not vindictive and don't make personal attacks on anyone. And you should always give the place the first chance to make things right before you go spouting off about it here. If they don't address your concerns, by all means, you should feel free to warn others about spending their hard earned dollars there. But do it with some class and without the venom of personal attacks. As for food critics doing it, such as Ms. Gill, well, that's her job. Her writing style and content might not be to your liking and if it isn't, don't read her column. I, myself, am not a big fan of Joanne Kates in the Globe and Mail and I don't read her reviews anymore as they are always about attitude and rarely about the actual food. But lay off the personal attacks as it only reflects badly on your own self. Just my 2 cents Keep on shucking Oyster Guy

I really like this thread and I thought I would add a reply on (what else) oysters. In late October, I took a trip with my best friend to visit an oyster farmer friend and supplier on his oyster lease on Marina Island in British Columbia. He, of course, put us to work gathering oysters and bagging them for shipments to some of the finest restaurants and parties in Canada. Some of them that we found were much too large for half shell service and he prefered to use these as "broodstock" oysters for breeding purposes. We also took a trip over to the Gorge Inlet on Cortes Island to harvest some deep water cultured oysters hanging from the floating oyster rafts. Being grown in trays protected from wave and tidal action, the oyster looks entirely different from it's beach grown cousin above. Of course after all that hard work, we naturally couldn't resist and had a few to eat. Finally, one of the many many oyster plates I shucked for guests at the Bearfoot Bistro in Whistler, BC, Canada this winter. Perched on freshly fallen snow, we have not only 3 different types but also 3 different species as well. We have the European Flat oyster (Ostrea edulis) grown locally on Thynne Island, BC. The Beausoliel oyster (Crassostrea virginica) from New Brunswick on Canada's East Coast. And last (but not least) the Kumamoto oyster (Crassostrea sikamea) from South Totten Inlet in Puget Sound, Washington State. Love this thread. Keep on shucking Oyster Guy

And I'm so glad you did! Ivy's a terrific writer. I highly recommend that everyone read this piece -- it's a blast. I'm surpised there's been no mention of screech, unless you're considering Newfoundland a kind of off-shore Appalachia. ← Screech is just overproof rum and doesn't really qualify as real moonshine.

We used to get Mason Jars of "potato champagne" wrapped carefully in newspaper from our oyster fisherman in PEI hidden in boxes of oysters at one place I worked in Toronto. It was doled out only to very special guests and was always a mainstay at any staff parties. Not only was it great for giving you a steadier hand at oyster shucking competitions but it made a very good antiseptic as well if you happened to cut yourself. (as well as a painkiller) I don't think I was ever able to drink more than 2 ounces at any one sitting but then again, I don't remember much after drinking that stuff usually. Keep on shucking Oyster Guy

I think that's a bit of a stretch. k. ← Just watch

Squamish might seem like an option but it really isn't. They have recently sold their first million dollar home and people have realized long ago that it is undervalued when compared to Whistler and Pemberton. Plus the 45 minute drive to and from (more during snowstorms) is not an attractive option when you factor in the expense (gas, insurance, etc.) What money you might save in rent gets eaten up rather quickly once you factor this into the equation. Whistler has dug this hole for themselves and they are going to have to deal with it in the next 4 years (actually, sooner) or they will find themselves up the proverbial creek sans paddle. Due to the short-sightedness of town council and developers, real estate agents and the like, this town will look like idiots when the Olympics roll into town. No (or chronically short of) staff. Bad service. Worse food. It will be no surprise to see all the experienced servers, cooks and others heading to Calgary or points elsewhere to avoid being overworked, underpaid and generally (mostly) underappreciated during the Games. This talk of legacies when the Olympics are over make me want to laugh as well. The only legacy I see is a whopping increase in all provincial taxes to pay for this. If you don't believe me.... Didn't they just say that construction costs had gone up 23%? And the province is responsible for any and all cost over-runs? Just my thoughts Keep on shucking Oyster Guy P.S. I am not a pessimist. Just a reformed optimist!

Personally, I would rather be in Toronto when this 5 ring circus pulls into town as it will be a general pain in the ass. I have heard horror stories about what happened in Park City and I figure that it is probably not worth the trouble. Besides, you are already starting to see the greed come out in people and that is not the best human trait. Whistler experienced something like this during the Mellenium new year. Workers were evicted from their places in hopes that the landlord could make $20,000 for just the New Years period. I had friends forced to live 4 to a bedroom and sleeping in saunas and closets due to the unbridled greed shown by these kinds of social parasites. It was very satisfying to see them fall on their faces and being unable to rent their places even after New Year's due to their excessive greed. This is just symptomatic of what is wrong with this event anyways. Sponsored by huge multi-nationals, allowing professionals to participate instead of being exclusively amateur athletes just to boost their tv ratings. The whole thing smells of unabashed greed and nothing else. Besides, other than the 1984 Olympic Games none has ever made a profit. And as the province will be on the hook for any cost over runs, this place will be unattractive from a financial point of view as well. You might make a bundle while they are on only to pay it to the province in taxes to cover this mess. You don't believe me? Ask anyone who lived in Montreal since 1976. They are still paying for it. I would rather watch it on tv from somewhere far, far away.........

We've already had some big corporations approach us about the solid 2 weeks they are in town for this event and the owner turned them down. Hardly seems fair to everyone else and hardly in the spirit of the event. I understand how having a set menu and set number of people every night is a lot easier to do but that sounds real boring to me and what if the people are complete assholes? Plus how do you get media coverage of your place if it is a private party every night? And what is that worth when your place is shown in a billion homes all over the world? Like I said earlier, just my 2 cents. Keep on shucking Oyster Guy

I think that the Olympics will be, in the end, a great boon to the restaurant industry in both Vancouver and Whistler. The main thing will be remaining true to the ideals we embrace and hold dear and not selling out to pander to the big corporations that always accompany these kinds of events. I will be freelancing during this event, doing hit and run guerilla oyster tactics. Whistler will be facing the same problems as they always have. Staff shortages, housing shortages and high prices. A lot of experienced people are looking to leave before the games start. This town cannot afford the "brain drain" that is about to happen here. This will be the death of this town yet. I have lived here 10 years and it has not improved one iota all that time. It is only a subject that comes up every municipal election and forgotten just as fast. I, too, am not looking forward to the security checkpoints and the other daily inconvienences that hosting the Olympics will bring to this town. But, we all knew there is always a price for hosting these games and it isn't always financial. But in general, I hold great confidence in both Vancouver and Whistler establishments to pull it off with style. We already host the world every tourist season and this is just a lot more tourists. A lot more. Plain and simple. Just my 2 cents. Keep on shucking Oyster Guy

well, how was the Festival? Any comments?

I can't stand the show myself. Both of them are egotistical, arrogant and just generally annoying. Guy's food is always hideously over garnished and presented. Which says to me that it can't possibly be that good if he needs to put that much crap on a plate. Maybe it was better as their chefs were doing it but they seem to be overbearing with their staff so I have my doubts. Just my 2 cents worth. Keep on shucking Oyster Guy

In my books it does, John Bil (the oyster shucker) has been to the World's Championships 3 times. You should try shucking for a busy place known for it's oysters on a smoking busy night sometime and see how you would fare. I doubt very much the oysters were "average" as well as I know where they are getting them from. Keep on shucking Oyster Guy

Suggest that you check out our website www.bearfootbistro.com Our kitchen is the centerpiece of our dining room. And she is very beautiful. And she can cook like an angel.

They were harvested at one time all the way from central California to southeastern Alaska but due to overharvesting and evironmental degradation they are now only harvested in the very farm you toured, Chef. In BC, they were mainly harvested from both the east and west coasts of Vancouver Island. There is some good news though. A very small number of oyster farmers in BC are now starting to grow the Olympia in small quantities and are hoping to re-establish it in it's native range. It is not so much to harvest it commercially again but mainly to give it a fighting chance against the introduced species. It's main competitor is the Japanese or Pacific oyster (Crassostrea gigas) which was introduced in BC in 1905 in Ladysmith Harbour and Pendrell Sound. This oyster makes a rabbit look lazy when it comes to reproduction and as it competes for the same habitat and food, it almost wiped out entirely the native stock of Olympias (Ostrea lurida or conchiphilia) It is native to the northernmost island of Japan, Hokkaido. Most oyster growers still harvest oyster larvae from the waters of Pendrell Sound every summer as it is perfect for the breeding of this type of oyster. If you would like any help sourcing some interesting BC oysters that are not very well known, Chef, I am at your disposal. Keep on shucking Oyster Guy

There are no BC grown Olympia oysters. The only place they are commercially grown is in Washington State in Shelton and they are grown by the Olympia Oyster Company. They have not been grown in BC (in commercial quantities) since before 1950. Nice to see someone using this gem on their menu though........

Carumba's is a family friendly place and would be fine for you and your kids. It is reasonably priced and used to handling groups your size. But I would try Sachi Sushi while in town. Keep on shucking Oyster Guy

Here are a few tips when buying oysters from anyone. 1. I would stay away from buying the ones from the States. The main reason is that due to the ongoing softwood lumber dispute, the Canadian Government decided in all it's wisdom to retaliate against the Americans by slapping a 15% duty on all US oysters. So they are higher priced (they were free of duty before under the NAFTA Agreement) and really not that good a deal right now. A note to Chef Fowke. You can only buy the Olympia oyster from Albion in 20 dozen lots. They will not sell you anything less than that and it being a thinner shelled oyster, doesn't have as long a shelf life as others. 2. Pick a fishmonger who is busy. The busier the place, the more turnover in stock and the fresher the product. 3. Pick up the oyster. It should feel solid and heavy in proportion to it's size. If it feels somewhat light, discard it and choose another. 4. Smell the oyster. You can usually pick up the unmistakable smell of a bad oyster even if the shell is closed tightly. Oysters contain sulpher and when they go off will usually smell like rotten eggs or sewer gas. 5. When buying what a lot of people are mistakenly calling Belon oysters, some of the shells naturally gape open. This doesn't mean the oyster is bad and if you tap it, the shell should quickly snap shut. If it doesn't, don't buy it. (Belons come only from the Brittany coast of France. If they are grown somewhere else, they are called European Flats or Plate oysters. Sort of like Champagne and sparkling wine) Store the oysters properly when you get home. They should all be put "cup" down (The rounded bottom of the oyster) and covered with a damp cloth and stored at an ideal temperature of between 1 and 4 degrees Celsius. With Euro Flats and Belons, you have to weight them down to prevent them from opening their shells and losing precious oyster liquor from evapouration. Hope this helps Keep on shucking Oyster Guy

No, what you had is very common. It was a totally overcooked oyster. Most chefs ( and I mean no disrespect) have very little experience with oysters, especially cooking them. They always tend to deep fry them but for way longer than they should. You just want to see the gills start to curl up (about 30 seconds in a deep fryer) and that's it, they're done. Oysters Rockefeller has always been a way of moving second rate oysters out of the walk-in. If they were any good, they would have been served raw. I have never eaten a good cooked oyster anywhere with the exception of Rodney's in Toronto and Vancouver and Oyster Boy in Toronto. I will generally not eat any cooked oysters anywhere else as they are always disappointing and overcooked. Keep on shucking Oyster Guy

One of the funniest signs I saw is in Toronto in the Beaches area. It has a large neon sign out front that says good food but some of the letters are burnt out and it says GOOF. This place is actually known as "The Goof" locally.

Yes, I have made breakfast in bed for both my (ex)wives and a number of my girlfriends. My speciality has been (surprise) an oyster omlette know as a "Hangtown Fry." I would bread and fry the oysters and fold them into the eggs. Orange juice, sourdough toast, homemade jam and butter. I agree that juggling plates while in bed is not easy and mostly messy. The weird thing is, I have never eaten breakfast in bed. I just end up making it and I think it is mainly because I like to have at least one kitchen that is all mine and I don't have to share it like at work. Keep on shucking Oyster Guy