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Irishgirl

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  1. Kerry, you should check out this interview with Christie: http://www.cbc.ca/2017/saskatoon-food-scene-christie-peters-1.4350496
  2. So Christie and Kyle style! (Her hubby Kyle worked for me too, at Feenie's.) Christie has a blog called Crust in the Kitchen. (She garnered the nickname Crusty in one of her kitchen jobs.) I've been keeping tabs on them since they moved to the 'Toon by reading about them on the blog and on FB. She is very intermittent with it, as she is so busy with the three businesses. (I think they also have a vintage clothing store called "Goldie's General.") Back before I met Christie, she fashion modelled for a number of years. She still has the body for it and posts photos of her wearing some of
  3. Perspective is everything! I suppose for her, she was nervous to begin with. She was expecting to find Rob Feenie back there, and then found me running my line. (She literally walked in from the dining room and started talking to me in the middle of a busy lunch or brunch!) I didn't have time to grill her for long, because I was busy. But I have been told (even in high school) that I am extremely intimidating. (I don't think I am, and I don't intend to be, but that is what people think when they find a strong woman!) She might have remembered the talk we had after she showed
  4. Christie walked into my kitchen at Feenie's one day and asked if she could work for me. It was the middle of service and I was taken by surprise. I asked her a few simple questions about her experience (basically none) and told her to come in for a stage. I said if I still liked her after 4 days, I would hire her. She always was fearless and ambitious. And she always had the right attitude. I love that she has been so successful without compromising her values. And yes, I did hire her. (Obviously)
  5. And yes, we got rather out of hand here in Western Canada (read Vancouver). We all got to know each other so well that there were several inside jokes going around.
  6. In actuality I don't have a restaurant. I used to be a chef at several different restaurants, but now I am teaching culinary, baking, pastry, chocolate, bread and sugarwork. I even recently took a course through Ecole Chocolat, (as faculty development) which I understand that you have been affiliated with.
  7. @nwyles owned the Hamilton Street Grill in Yaletown until last July or August. He sold it after a good run of 20 years. And no, Ling didn't work there. Last I heard, she had moved to Seattle.
  8. Ayden is worth going to. The chef knows his stuff. You may also want to look into Primal Pasta and The Hollows. Both are owned by a former employee of mine, and she (and her husband) are great at what they do. http://thehollows.ca/ http://primalpasta.ca/ Tell us what you find!
  9. What a great, simple exercise -- which any cook could do at home whenever he or she makes any given item. In addition to wine, salt, pepper lemon, you could have cayenne, sugar, vinegar, a few drops of olive oil... the list is practically endless. Janet has some similar experiments in her terrific eGCI course on taste, and David Thompson introduces the concept of balance in his seminal Thai Food with a step-by-step layering experiment. ← Agreed. The list could be endless. For my purposes, I was using it as a lesson in making sure that the cook understood proper seasoning and how proper
  10. Developing your palate can be very hard. But there are things that can help. I think that first and foremost, a person needs to concentrate on one thing at a time. It is a process. So rather than concentrating on flavours in dishes per se, you should be taking individual products of various varieties and set up tastings. I think that one becomes more aware of the subtleties when you can directly compare the differences. So you could do this with cheese. A nice variety of cheeses without condiments can be compared with regards to texture, firmness, flavour, and milk origin. Make sure to
  11. Total disrespect for house equipment! Or any equipment.
  12. fmed, visit Ah-Beetz. The crust is worth it alone. The toppings do need improvement, but Terry (the owner) is working on it. Slowly but surely. We had to wait a bit before we could get our pizza there. My husband hates waiting for food, but when he had this pizza, he said that it was worth the wait. Normally it doesn't take long for their pizzas, but they had sold out everything the night before, and didn't open on time the day that we went. (He had to restock everything.) The other problem with Vancouver and good pizza, is I believe that city council or the health inspectors or the fire
  13. I really miss Bangkok and Chiang Mai. I would say that I like Chiang Mai better. We found much better food there, and the cultural feel there was far more apparent. I found some fabulous art at the night market both times that we were in Chiang Mai. And not your regular garish painted knockoff crap. So much to be seen at that nightmarket! That said, the food courts of Bangkok are amazing. Siam Paragon is vast! I had some of my best food in Bangkok there. I wish our food courts had food like that! I also find that the food in the beachy resort areas to be not so nice. We were in Phuk
  14. I know that this is a bit untoward, but I have heard that if you get your husband to deposit some of his urine around the property, that the 'coons will not bother you. I have been contemplating this procedure myself, as we have regular visitors at night and they are digging up my beds.
  15. The schedule from Granville Island Ferries is here. You can also get the pricing. I think it is $4 to go to Yaletown. It should not be a trip of more than 10 minutes, tops. Bluewater Cafe website. Map to Bluewater. Basically you would walk up Davie St from the ferry terminal and then turn right on Hamilton. It is on the next block. Another 10 minute walk, tops. But I would check to see how late the ferries run. Reservations recommended.
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