Memo

On the KT, what do you mean by "single tortilla" taco? Most tacos in Mexico are served with single tortillas (but usually three of them) and you divide the filling(s) for each taco serving.

Since it's your business - why don't you go first.

Great to hear you enjoyed Cafe Brio. Some amazing flavors/preparations come out of that kitchen.

By Mac and Cheese - I'm assuming you're referring to a McDonald's location?

Another name for the Cheddar Gorge.

The Irish are always picking on the natives! Actually - see below - it's too bad that little Rachel avoids the alcohol, since "happy hour" snacks are a great way to go - with a glass of wine (or beer).

After perusing the Friends' harem-pants pics, I couldn't help notice this gem of a customer feedback quote: "In over two decades as a food critic, I described some as "good", few as "very good", and very few as "excellent". This is the first time I say, beyond excellent, "this is the best food I ever had anywhere in North America." NYG-FC 12-05 Take me to the kasbah! The food on their website at least looks like the most unique anywhere in North America. Note the rumpus-equipped room, with its theme sections: vinyl business lunch; wheeler/roller geriatric tv-tray sit-in, and; papyrus/chrome kitchenette.

So that explains why - as of yesterday afternoon - there were only four or five bottles of this virtually-unoaked Chardonnay remaining at the winery.

That's funny - I thought he had her for dinner.

That means I'll get two taste treats in July - the delicious diction of Sheryl MacKay , and the trotters tales of Tony B. BRING IT ON, VANCOUVER - YOU BIG SEXY TOWN!

Me either - I generally just paint my body with it - and let the puppies lick it off. (I guess that's why I'm always in the doghouse!)

Right you are!

(QUOTE=Jeffy Boy @ May 24 2006, 11:50 PM) "I've been haunted ever since I saw this." More a possession than a haunting. Memo

The site of Bravo's restaurant on Wharf Street (next to the Victoria Regent Hotel) has a bad-karma history. I'm not sure who is operating out of the space now? Its first owner, Antonio (correct me if I'm wrong, but it was named after him) committed suicide by hanging himself from the stairway railing. You can still see the pressure gauging on the railing where the rope was knotted. Since then, kitchen staff have felt a bad vibe (especially at locking-up time). I'd conduct a limpia/transition/exorcism ritual before thinking of opening in that space. BOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO! Memo

I was speaking to a friend on the weekend - someone who is hyper-sensitive to the paranormal. (He's had more than a few hair-raising ghost experiences.) He was staying at Poet's Cove resort, on South Pender Island last year. Following dinner, he was on his way to the washrooms, but stopped en route to look at a large painting which caught his eye in the hallway. As he was admiring the artwork, he literally felt a hand reach behind and under his collar - jerking him back with a sudden strong tug! Noone was there, of course - and the hair on his neck went straight up! He's heard since that an electrician has refused to go work in the basement at the building because of an intense creepy experience. (I've learned that Poet's Cove was built over an ancient Native burial site.) Camille's in Victoria is known to be haunted by a ghost - detected by the smell of cigar smoke - who frequents one section of the restaurant. According to accounts from serving staff, he is discriminating in who he'll make his presence felt to. Sometimes he'll tip a wine glass. I'm curious about any first (or second)-hand ghost stories from the food-front. Any haunted restaurant experiences you'd like to share? Memo

From both the print and online versions: "He's also a perennial winner at the Vancouver Restaurant Awards -- and actually did attend the gala this year (The Dish, May 5), although I didn't seem him." That explains why I didn't seem her at the Van Mag awards - she must have been attempting to seem him! Memo

As a guest at the awards on Tuesday, I'm convinced that Ms. Gill was walking around in a thick magenta wig - disguising herself as Lolita's Lila Gailie. I can't believe she wouldn't have noticed Tojo during the pre-awards mingle - nor when he appeared, post Viagra and supervitamins, onstage with his makeover look. Memo

Seared rare Ostrich appeared on many Vancouver Island menus (since it's raised locally) several years ago - but now appears to have gone out of fashion. Memo

I particularly like their latest release - Yma Sumac. "Like the ridge of a record - this delicate white spins on and on and on... recalling the lost Indian love call of harvest-time." Memo

Enjoyed a stellar sake-pairing dinner at the Pointe Restaurant @ The Wickaninnish on Sunday night. Chef de Partie, Nick Nutting, of Wickaninnish Inn created a menu to match premium Japanese sakes presented by Jim Sun of That's Life Gourmet. Here's the necessary nature pic. Imagine you're looking at this west-coast wonder of a view while downing a Pacific Miyagi Oyster with Sake, Yuzu and Cilantro. First course: Side Stripe Prawn Tartar; Lychee, Cucumber, Honey Dew Granite; Sevruga Caviar - served on an ice plate (with embedded kelp). Paired with Kazeyo Mizuyo Hitoyo Junmai Second course: Gateau of Foie Gras; Jasmine and Rosewater Gelee, Sesame Crostini; Gingered Plums. Paired with Mizubasho Junmai Ginjo Third course: Black Cod and Miso Glazed Pork Belly; Shitake Mushrooms, Dungeness Crab, Bok Choy; Blood Orange Glaze. Paired with Kagatobi "Ai" Junmai Daiginjo A toast from Jim Sun. Fourth course: Caramelized Pear & Walnut Brioche Pudding; Goat Cheese Sabayon; Honey Truffle Chocolate Ice Cream (the truffle element in this was black truffle - so it had an amazing earthy-woodsy, almost caramalized garlic taste). Paired with Momtose 5 Junmai Long Term Aging Sake Chef Nutting, after acknowledging everyone's long-term aging. Memo, sake-wa sake!

I'd add Cafe Brio to the dinner suggestions - and move Zambri's to a lunch option. (For what Zambri's now charges for dinner entrees and wines, you're not getting an interesting room, just the same wobbly chairs.) Memo

Joe, That is left over lime paste used to make nixtamal from the dried corn. It is used here to season the comal's porous earthenware. ← It essentially acts like a Teflon coating - to prevent the masa from sticking to the clay surface. Memo

I found this epiisode of Opening Soon particularly lame - and extremely irritating - to quote "Modern Latin Cowboy" (which, by the way, was never actually defined). I came away from the screen with a clear feeling that the owners - and chef - did not have any grasp or understanding of (the nuances of) Latin cuisine. So little attention paid on the kitchen design - and too much paid on the bitchiness of the owners. I'd like to have had a quote from the painters who actually did the mural work. Memo

The March issue of Northwest Palate - in their Recent Openings section - has a report on Chocoatl by Shelora. Excellent photo of Themis as well. Memo

Did you say loud? You know the French. Now, Jerry Lewis - he's loud. de rien, Memo