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Welcome, Les. I saw Rob on the Food Network a couple of weeks ago. Memo

To my understanding, Montana's is one of those Canadian-chain restaurants that felt they'd be less popular if they called it Alberta's! My family took my grandmother there several years ago (for her birthday). Nothing more embarrasing than the birthday grandson (yo) being forced to wear sponge-foam moose antlers for the duration of the birthday song. If your father likes a little "Seven Brides for Seven Brothers" ribbed into his Keg-based experience - then go for it! Memo

What frequency of birds are tested for avian flu, ie. one in how many? Also, any idea of what hormones and/or antibiotics BC birds get? This could, over time, lessen their resistance to strains. Memo

More importantly, I think children (and their parents) need to learn basic cooking schools. From an instructional viewpoint, think how much better off kids would be if they knew how to make a basic stock (there's not much that's more economical than a fish head or some chicken bones) - and add/improvise from there. Junk food is expensive. Memo

I seem to have noticed that a lot of reviewers/writers turn to eGullet for their story ideas. As an aside, there are countless lurkers on this forum - people who always quote something they read on eGullet (but are afraid to join/post/discuss)! Memo

I've got a folded copy sitting right beside me on the desk. Since I rarely get the chance to read EAT aloud, I'm thinking of making up some audio books tonight. Requests being taken. Memo

Well I'll be darned (and sorry for being, momentarily, off-topic). I make the common mistake of many Canadians - and forget to include our neighbour (on the other side of the elephant) Mexico, when I make blanket statements about North America. It seems Jamon Iberico is available in norteamericano. Just got an email from a friend in Mexico, who has discovered a cured leg in the local SAMS mega-store! The sales clerk, however, was claiming it was "yes - great... and cured for 30 years!" Memo

I think it's the cheap factor. Why the amazing prevalence of "dollar" stores on almost every corner? Memo

Hombre de ostion: Please, please - while you're at the Bearfoot, can you check out the Jamon Iberico on their menu? They're the only restaurant in North America selling this stuff. What (price) are they selling it for? How are they serving it? If you have the chance to try it - or are even interested/inclined to try it - please do add to your report. Gracias, Memo

Daiso is great. It's basically the Japanese version of a dollar (toonie) store - where the majority of the goods are made in China. Try finding a noren/screen for $2 in Japan! Memo

My mistake. Since I draw with a pencil in my mouth - using my hands as models - I always end up drawing a left and right hand. Try to imagine this being performed by two right hands (belonging to two different people). Memo

I'm surprised you didn't get these instructions when you joined. Here they are - now practice. Memo

Isn't cornucopia another word for "in my cups"? Memo

Is anyone in Vancouver doing outdoor meat grilling (covered for the rain, of course) in the Argentine tradition? Memo

Congrats to Jeff Keenliside. Heard a good interview with him - following his win - on CBC Radio last night. The Marina restaurant also won (for their pastry chef's entry) the Grand Marnier dessert challenge this week. Memo

I refer to restaurant bar dining as bottle feeding. I've always had a great experience at the (feels-like-private) bar at Aurora Bistro. Same goes for Brasserie L'Ecole in Victoria. (Bartender Steve is the man.) I'm more curious about the bar experience from the servers' perspective. Seems to me they pick up a lot more of the customers' gossip from behind the bar. Memo

Right on, shelora - enquiring minds want to know. Methinks it was a lot of Y2K-like worry-warting. Earthquake insurance, anyone? Memo

Hopefully that means a lot of purple yam (ube) icing on the bratwurst! Memo

Snapped this happy photo of (l-r) manager Mark Wachtin, owner Maria Hernandez and chef Richard Luttman following last night's fabulous wine dinner at Rosemeade. I have posted some photos of the food courses on the Winchester Cellars winemaker dinner thread. Memo

Sorry, Jamie - but I need you to clarify. Thongs or flipflops? Memo

What type of fresh chile was the greengrocer selling? There are so many varieties (in the world) with nuances in flavor and complexity - with just as many different uses. Memo

It's inspiring to hear that an intuitive, self-taught chef like Charlie Trotter (having no formal chef's training) can command such a high ticket price. Memo

I imagine there will be lots of reductions - except in the ticket price. You must consider that celebrity-chef Trotter will have to be flown in from Chicago - and put up in nice digs, etc. He likely comes with a high price-tag - much like booking a rock band. Memo

How special to you want to make this dinner? Does it have to be in Vancouver? If you can get away, you'd really impress her with a dinner at the Rosemeade dining room at the English Inn, in Esquimalt (a short drive or taxi-ride from downtown Victoria). Chef Richard Luttman is doing amazing things. There is also accommodation at the inn, so you could stay the night. Memo

Just heard that chefs John and Tracy Waller have left La Pommeraie at Merridale Ciderworks. Seems that Simon Manvell of Dock 503 has been brought on board to revise the menu. Anyone know the whereabouts of the Wallers? Memo