cookatlarge
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Posts posted by cookatlarge
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it's NOT JUST chicken ribo, it's lilydale....mmmm
i'll stick to my ferme D'amours
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mmmm inject-a-bird, maybe buy local chickens from the butcher, like Ferme D'amour instead of Lilydale, support local farmers first
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i think they were having another "opening" of some sort tonight, i had a friend look into working but it was supposed to open back in Nov, looks like a nice place tho.
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it's flanc de porc if i'm not mistaken
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why is it called liverpool house serving italian?
just a curious question
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i dont get the impression they are closing from the link??
nevermind i read the main page
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god damn, i knew i've spent too muchg time lstewning to chef rumours, sorry for false info
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Just wondering if theirs somewhere the review for club cxhasse et peche from the gazette is on the internet still if not how many stars did it get? thanks
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i'vew heard that Les Chevres is closing and Stelios is taking over Cube and as for Gonzalez i've heard of something in the name of Relais Chateaux in the old port but am not 100%
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Does Bon Apptite Cookbooks have Au Pied Cochons book?
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Grand Livre Mediterrainian and Grand Livre de cuisine, also Spoon,
very big Ducasse fan, also i really do like French Laundry
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Tremblant, good oysters, good restos?? where??
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No, it's basicly for a food boutique, with farm raised produce, from my farm.
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i am wondering if anyone knows where i can find requirements and laws concerning building a commercial kitchen, thanks in advance
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Ya it's not the same people, the chef is also from the lasalle resto d'Amichi along with his partner in charge of the front of the house.
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Hello, this is a question for the locals what are the average wage in BC/whistler area for cooks, im planning on moving out their in january and have been in kitchens for 4 years including a srtage in France.I'm searching for a great place to live, not in the city sector and possibly drive to work daily, whistler im sure has lots of jobs so maybe that area, anyways i'd like some feed back, thanks
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is Joe Beef mtl's best resto or just hyped cuz its fred and dave and in the gazette every other week???
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ya which once was about market cuisine has all changed to cheap produce and rapid fire
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ok, well its confusing, i talked to a waiter today, here are qoutes "we sell the wine at cost we just charge 3 dollars corkage fee , 5 dollars to decante." can i bring my own wine?
"well u can but we have to get it stamped first as long as the wine is bought in quebec "
"like example ur having a party u want a specific wine etc or a reg customers wants his own wine list we can make his own we just need some time to get them stamped"
hope that answears some questions
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Its the guys from D'amichi in lasalle, i really dont think its BYO, last i heard they were waiting for their liqoure licence, thus the reason it took a while to open.
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The chef is a past sous-chef of les caprices, the style is sapposed to be geared more towards bistro/faster style, not at all what les caprices was like. good luck to the chef tho
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their is, Alex H in NDG go on sundays when Alex himself is cooking, nothing fancy but good grub
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Awesome, now everyone will get a spot outside on that beautiful day i cant wait!
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Le Caprices is closed for good now, too bad, if only owners would pay their staff we wouldnt have these probblems
fresh chickens from chinatown
in Eastern Canada: Cooking & Baking
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they gots them atwater market