Memo

Don Mee is certainly adequate - and since you'll be on foot, I'd go with that. For the best dim sum in Victoria, I'd recommend the Jade Fountain - but it's a ways up Douglas Street at the Red Lion Inn. Memo

Hi, cookingclassjunkie. When are you visiting Victoria? Sounds like you might be arriving via Clipper. Any particular foods/cuisine you enjoy most? Another addition to your three-night list I'd add is Brasserie l'ecole on Government Street. A word of warning: if you're going to be in Victoria over a Sunday/Monday - many restaurants make these their closing days. Cafe Brio and Rosemeade are open these nights, and likely any hotel (eg. Lure) restaurants. Memo

Ah yes... that white chalky high-tide mark! Better Watermark, I suppose, than PortWineStain (from my always-spilling-red-wine perspective). Memo

Two additional sausages I tried this week - definitely worth getting again (and again): Chicken-Tarragon (non-timid use of tarragon) Moroccan Lamb w/ Apricot (decent spicing) Both were excellent bbq-grilled.

Hi, Vancitygirl. If you are still in a quandary, I suggest you return to one of your favorites. At least, from my experience, you'll have a better chance of having a great time. (A bad first-time-in-a-new-restaurant can ruin the evening.) Good luck. Memo

No. Leche quemada literally means "burnt milk". Rome Bakery in Oaxaca produces a great line of ice creams - and leche quemada is one of the flavors they produce. I've tried it on several occasions - and it really does taste like its name. One of those acquired tastes - also a little comforting. Reminded me of scalding/burnt milk on the bottom of the saucepan, when left unattended.

It's just plain hard to track down any Chardonany. The closest thing I could find was Chardonnay. Memo

Last night I had a dream. I was a foggy knight. Tony Bourdain was with me. He wielded the crowbar. The media liaison for the Vancouver Police was video-cording us. Tony yanked open the first container. It was filled to capacity with Retsina! The media liaison urged us to open a bottle (she was thirsty). We did... Incredible! The heat and conditions in the container had miraculously transformed this resinous Greek white into a fabulous New Zealand Sauvignon Blanc knockoff. Sometimes change is a good thing. Memo

The Husky House Restaurant - attached to the Husky station on Terminal Avenue North in Nanaimo - serves classic/standard (one or the other, or both) coffee shop/restaurant/diner fare. Good burgers. Food served on heavy china. Coffee cups with the swirly-border graphic. Rare views of Elvis and Diana driving past (on Terminal Avenue) with their new/used vintage-vinyl purchases.

I thought the Polaine bread was flown in from Paris; hence the steep price. M. et Mme. Polaine died tragically in a plane crash a year or two ago.

I passed through town on Saturday morning and noticed - voila - that the paper is off the windows. Choux Choux is open! Snapped this photo - and went in for the briefest visit. The shop - and their product - looks great. They're making almost everything in-house. Doing their own duck confit and rabbit confit, sausages, etc - etc - etc. Everything they produce is marked "Choux Choux" on the price stake (which is pretty much everything). As I say, I didn't have time to stop - so will return for a shopping visit. Meantime... I hope someone from Victoria has bought their product and has something they can report.

Let's not forget - how you serve your dogs is just as important as what you serve. I always travel with this handy oversized weiner tray featuring a realistic dog surrounded by playful hot-doggety characters. It's something I rent out - at a special rate - to eGulleters. Memo

Thanks - that's Really Nice! of you to find this info. It sounds like it must be at least 85% of one grape to be labelled a single varietal.

What is the minimum percentage of grape-varietal content allowed in British Columbia and/or Canada as a whole - in order to label a wine a specific variety? For example, Cabernet Franc... can it be as low as (or lower) 75% Cab Franc grapes + 25% other grape varieties? [i know that Oregon state has the highest regulation in North America. For Pinot Noir - they allow no less than 90% pinot grape to be able to call it a Pinot Noir. I tried a pinot from the Willamette Valley which was 90% pinot noir + 10% zinfandel. That 10% of zin changed the color/body significantly.]

I went by yesterday afternoon - and the windows were still papered up! Any day now - I hope. I agree with you, Shelora - on the mediocrity level. Next time you're at Thrifty's - watch what those Fairfield/Oak Bay customers are buying. It's frightening. Predominantly pre-packaged, processed snackeronies, etc. I am, however, confident that the local food scene and selection will continue to improve. With that, will come (hopefully) an increased standard and awareness in the general public - for freshness, quality/integrity in their food, whether they be shopping or dining out.

I left this post feeling duh! - for not suggesting/recommending Aurora Bistro. Chef Jeff offers a true Vancouver/BC/Canada dining experience in one room.

England swings like a pendulum do Bobbies on bicycles two-by-two Westminster Abbey - the tower of Big Ben The rosy-red cheeks of the little chil-dren Well... I reckon most Brits would wow @ Happa Izakaya - particularly because of its value, as most Japanese restaurants in the UK came in at the high end - and for blowtorch showmanship on the mackerel! Curry is a national dish in Britain - but Vij's is Vancouver's answer to Indian cuisine. It's great to see women cooks visibly working in a restaurant - it's comforting. Heck... I do recommend Chambar. I've only been there once - but I had a stellar time. Every little English person should experience the Venison Tartare.

I'd agree with the Go Fish! recommendation. Back on the island - in the Capital - Fairfield Fish & Chips is my fave. They fry in animal fat (none of that veggie thinga-ma-jiggy oil) for flava' and crispy-dispy sava'-ree good-nezz. [As an aside... I sure wish Gord Martin would offer fish tacos @ the Go.]

Those tea sandwiches - along with the Afternoon Tea service - are only available inside the hotel. The Veranda serves strictly cocktails and small plates - accompanied by the amazing inner-harbour view!

Well... the sheer surprise at sighting an original drive-in far outweighed the food experience. The Clamshak boasts some indoor seating in addition to the turn-your-lights-on-for-service carside. The menu signage is separated by seafood items and regular diner/burger items. My Fanny Bay oyster burger was moist and satisfying - but the fries were a little overfried, with a woody/hard exterior. Fortunately, the tray arrives with malt vinegar (a plus in my books) - which greatly improves their flavor and sogs their coating! My hostage ordered the cod - and it had a thick crispy coating. Be warned, 99-percent of their customers appear to be supersized. The blonde waitress, however, is lithe and glowing - and definitely enjoys her job working at this piece of dining history. I never visited the nearby J&L drive-in (although I drove past twice) - so if you make it there, I look forward to a report. Also, do make sure to squeal your tires (a Port Alberni quirk) on leaving!

Recently passed through Port Alberni en route to Tofino, where I was both surprised and delighted to find what appear to be the last two remaining drive-in restaurants in B.C. - The Clamshak and the J&L. If anyone knows of other drive-ins in this province - please inform.

I've only seen the smooth-skinned variety. I've found them at Fisgard Market in Victoria. In the past, I have let one sit in a warm place - on top of the fridge (in the winter/early spring) - and it will generally send out a shoot. When the vine gets long enough, you can actually plant it in the garden (weather permitting). Try to time it for the growing season.

I posted the Rosemeade suggestion to be on-topic with this thread. I do strongly suggest to anyone coming to Victoria for one night to check it out. Whether it will be successful in the long-term - or whether the locals will support it - is anyone's guess. However, I feel it's a bright light in the Capital's food scene.

I suggest to anyone coming to Victoria to get to the Rosemeade, quick - before it gets too well-known! Chef Richard Luttman is amazing - how he can mix flavors and presentation. Popped in last night for the spicy "pacific rim" chopped ahi tuna salad, masago, cucumber sorbet, seaweed toast - off the appetizer list. Sweet/picante tuna tartare mixed with masago (smelt-fish roe), sitting on a thinly-sliced cucumber-strip mat. Topped with a ball of cucumber sorbet with a seaweed-flecked melba toast. Was thoroughly enjoyed with a glass of Damasco (think Portuguese vinho verde) from Zanatta winery in the Cowichan Valley. Noone else in Victoria is doing food like this.

I agree, Keith. Last summer - at Randy Bachman's birthday bash - I was served organic Saltspring durian. Superb... despite the fact that I needed to plug my nostrils while eating it - and the fact that it repeated on me half-an-hour later (with the acidity/acridity of seagull plop)! Truthfully, I know what you mean.