Irishgirl

One of the most classic out there is Venison with Chocolate Demi Glace. Be sure to include some braised red cabbage with juniper berries in there somewhere. I am sure that "Amuse Bouche" also features a Venison Carpaccio with Chocolate sauce. Believe me, this is a knockout combo!

Asparagus and morels! Can't go wrong with those! Hibiscus tea! It all sounds good to me.

I believe that Megan Blocker made that cake. evidence: here

Found one a couple of years ago at Real Canadian Superstore. $10 still works. Not B&D though. Some house brand.

It's called being honest. They want people to know what to expect when they come to the restaurant. Tea is charged for, and I am sure that teabags are similar in price to lemons. It is a business, and if they want to dissuade a certain type of customer from coming to their restaurant, it is certainly their choice. A lot of people don't go to Lumiere or Ciopinno's because of the price. Attracting people to the restaurant for a good dinner at a good price is one thing, but attracting people who will never come back (because of regular prices) is not as desirable. Call it selective marketing. More power to them I say! I know that they are full of (mostly) customers that will be repeat customers. P.S. You also notice that they offer a small selection of non-alcoholic drinks that sound more pleasant than hot water and lemon?

Sea asparagus for sure. I think when it is dried, they call it Hijiki.

I've seen duck fat at Oyama on Granville Island.

Did I not "blow" your mind this weekend ? Or was it good dinner at a great price ? Seriously, I wonder the same thing. ← My .02 is that if a restaurant cannot produce the same quality of food / service as they normally do, then what is the point ! So with that, I doubt I'll do DOV again after this year. However, it is my impression that I have had DOV meals in previous years that have been true to the reputation and my expectations of the restaurant. Maybe there is a trade off, but if so, then the restaurant might want to control how much of a trade off - e.g. perhaps fill fewer seats during DOV so that quality of food/service is maintained. Or if the concept of DOV is just to fill restaurant seats with sub-quality meals, then so be it, let them masses come and fill the seats. I ask if it is worth it - I seriously do not know. This said, I have had several very nice experiences this year at DOV and expect my final DOV meal to be of impeccable quality and experience ← I agree that restaurants should limit the amount of people through their doors so that they can live up to expectations. I just think that it is unrealistic to have "mind blowing" ingredients when you are getting a three course meal for $35 or less. So the restaurants are limited in what they can serve and still make profit with. The other issue for restaurants, is that for some, the cheque average goes down with dine out, and they feel that volume is the only way to compensate for "the loss". But what they should be concentrating on, is the possibility of gaining these diners as repeat customers. Limiting seating will help to that end. I just know, that for most restaurants, Dine Out is a bit of a crap shoot. I know one restaurant that isn't participating this year because the volume was ridiculous last year. And people were phoning and pissed off because they couldn't get a reservation. Anyway, in general, I think that a lot of expectations are too high for dine out. But should you get a good meal at a great price, with good service? Yes. Mind Blowing? No.

Did I not "blow" your mind this weekend ? Or was it good dinner at a great price ? Seriously, I wonder the same thing. ← Was my mind "blown", no. Was I expecting it to be? No. I wanted steak. I got good steak, and brownie, and tuna, and my husband got good short ribs, and tasty vanilla bean creme brulée. We were both happy. Your poor bartender was so worried that we couldn't see the hockey game through his head, and all we thought was,"Hey, great perk!" Good dinner, great price. I don't go to "dine" during dine out. I just happened to have the night off, and was glad to get in somewhere.

The question is, why are people expecting mind blowing during dine out? Expect mind blowing when you pay normal prices, have a reasonable amount of people in the restaurant, and the staff have the time to do things right. Just my .02

If you need some chervil, call Brian, he has lots..............he loves the stuff! ← $22/lb if I remember correctly......

First of all 9 courses each. Second of all, this was after tip. Who knows how much they paid for that, because it is completely arbitrary. Say $45 for tip. That's $235. After tax. If tax is $20, then you are left with $215. How much water, juice and Stella was consumed? Because at $90 for a tasting menu, (which is a price that I would expect for 9 courses...) that leaves you with $35 for beverages. Seems about right to me. But I don't think it's right to post second hand reviews. Mind you, you recommended it D90.....so of course they are going to tell you whether they liked it or not.

Thailand was wonderful for us, and cheap! Food and accommodations were great, and yes, beaches! Great variety of food as you travel from Northern Thailand (Lots of pork and spicy food) down to the South (Lots of fish, nuts and fruit). We were in Chiang Mai, Bangkok and Phuket. Chiang Mai was amazing. (Food, sight seeing and shopping) Phuket was nice, but very commercial/touristy. I would recommend another beachy area like Ko Samet. Bangkok is great if you like shopping, food and night time activites. (Of all sorts) Trains & Buses are reasonably cheap, and arranging trips to say Ankor Wat in Cambodia or other places are easily achieved. Have a good trip!

Have you thought about buying from a commercial supplier? Most foodstuffs are much cheaper that way, and they deliver to your door. That will free up time for you to cook, no? It would also make it easier to plan meals rather than "waiting for the ads". As for those people saying that she is underestimating the seniors.......If she has been told what they will and wont eat, by people who are already familiar with the situation........I think that you should play it safe until you gain their trust. Then poll them. Try to involve them in their menu planning. My MIL is an event co-ordinator for a home. Average age is 86. This is also in a small town. Salmon Arm, B.C. They respond surprisingly well to her. She has theme nights...etc. See if there is an event co-ordinator, and see if you can work in conjunction with them. Just thoughts.

I agree with Bryan. I think that the processing of the foodstuffs before you put them through the machine may result in a bitter flavour. I would be careful with drying items, and would avoid meat altogether.

They have a lovely grilled beef salad with tomatoes and cucumbers, can't remember what it is called. Larb Gai, (cold chicken salad, very spicy) Their red curry with duck is quite good. I can't remember if they have Som Tam, it is a green papaya salad that can be mixed with a number of things.... It's a start. It's better to order a lot of items with a group of four or more.

In my experiments I have used: -Lemon and orange zest mixed with half the sugar -the other half the sugar replaced with lavender or wildflower honey -vanilla extract and vanilla bean -lemon and orange extracts -rum and cointreau to soak the fruit in -toasted nuts -starter that has been resting in the fridge for a few days, but is still very active I find that with this combination of items, I get a panettone that is very fragrant and tasty. I tweak Reinhart's recipe. I have got nothing but compliments, mind you, I have not fed any to an Italian. The honey changes the whole flavour profile.

Once again, just saw an ad for an Executive Chef for Othai. Maybe they have more than one?

Yes! Despite the attempt at putting a few modern touches in the menu the fundamentals were poorly executed. It felt as if the kitchen staff had no real background in Thai cooking other than trying to emulate recipes from books. I think there would be a great opportunity for a Vij's style Thai restaurant that would kick butt - well made food with stylish presentations and an interesting selection of beer and wines to accompany. Montri had the wine selection and well executed dishes but it would be nice to have a more contemporary spin as Vikram has so succesfully pulled off. Not for everyone perhaps but a great addition to the Vancouver dining scene. ← I am not sure, but am under the impression that they (O-Thai) have lost their famous Thai chef already, which would explain their poor execution. I saw an ad for Chef and Sous Chef there. I agree that Montri's will be a great loss. It is very hard to find good Thai in this town. Although, the last time I went to Montri's, I kept thinking that I had just paid 7 times as much as I would have in Thailand for that food. I started making it at home more often. Good idea re Vij's style Thai.

If it is for 100 people, you shouldn't need more than 5 Kg of chocolate. 3 C of vegetable oil per 5 Kg should be fine. Do not use cream or syrup. You need the viscosity to move the chocolate through the fountain. Oil is the best. Melt the chocolate. Add the oil whisking carefully. It should emulsify. Then pour into base of fountain. Please remember to preheat the fountain before putting the chocolate in. Otherwise it will seize. I highly doubt that you will need this much chocolate. I recently did a chocolate fountain for 800 people and only used 5 Kg. But it depends on what else you have available. We had a full dinner as well. What are you using as dipping medium? Fruit? Marshmallows? Cake? Good Luck!

Kitchen Aids don't last forever. Believe me. I know people who have blown through three of them. For home use...without any heavy breads/doughs....they're OK. But if you plan on using it daily, then buy something better. That being said, I do have a KA. But it was given to me as an Xmas present 4 years ago. It has seen little use until recently. I am making a lot of bread, and I am scared. Don't know about the model you are referring to. Never heard of it. Mind you, China is not known for its baking.

And here i am thinking of speculaas tea. Like a Chai tea. Sounds warming and homey, and could be paired with a ginger cookie or a vanilla-quince sandwich cookie.

She starts to cross lines with this review. She certainly has an axe to grind with Brian of Rare.....why? No one knows. I just ignore most of what she has to say. She writes like she does because it sells newspapers. I can't take her opinion seriously if she likes the decor AND the chairs in NU. I don't go to restaurants for good posture. I go to relax and enjoy good food.

South China Seas has them off and on. Otherwise I would try T&T. But they don't stock a whole lot of "Thai" per se.

To me, Rooibos and Vanilla are a natural. I consider white chocolate a good vehicle for vanilla. Perhaps a combination of these three ingredients? Creme Brulee? Dark and milk chocolate with the pear. I see hazelnuts in the mix...or orange. Pear hazelnut tart with milk chocolate ganache? Orange and dark chocolate sorbet? Go Kerry!